By Aakash Karkare
Somewhere between arguing over whether Maggi or Top Ramen Curry was the better instant noodles brand, Korean noodles have been quietly knocking it out of the park in the flavour and taste department. I have enjoyed far too many packets of these Indian incarnations to suddenly claim that they don’t taste good but I think I only enjoy them in one setting, while in the mountains when there is nothing else to enjoy, preferably with a cup of steaming hot chai while overlooking a valley and being surrounded by greenery. In every other setting they pale in comparison to Samyang Hot Chicken Buldak Ramen.
Midnight meals, in this writer’s humble opinion, are all about garnishes and toppings. They have to be bursts of flavours and textures, almost a microcosm of an entire three-course meal, so you can return to bed or your favourite TV show completely satisfied. Samyang lends itself more to this kind of experimentation than the other two and for that alone, more than anything else, it wins out.
I’ve learnt this from the YouTuber Doobydobap but like most recipes the best versions involve picking and choosing different elements from a multitude of recipes. Also works with religion or any philosophy really but since this is a food and culture website I will refrain from politics and philosophy.
Midnight Chilli Oil Ramen
Cooking Time: Half an episode of Unbreakable Kimmy Schmidt (Because that is what I am watching at present while being in the midst of an Tina Fey binge--great way to spend the monsoon months in Mumbai)
Ingredients:
Samyang Hot Chicken (Indomie if you have low spice tolerance but then if you did why would you want to eat chilli oil ramen is beyond me but to each his or her own as the saying goes)
Spring Onion
Garlic
Ginger
Egg
Slice of Cheese
Honey
Peanut Butter
Vinegar
Sesame Seeds
Peanuts
Method
Cook the noodles for 3.5 minutes and then drain the liquid and wash the noodles under cold water. This keeps them al-dente and stops the cooking process. You could, if you so desired, reserve some of the starchy water for emulsion purposes but I don’t like my noodles to be particularly soupy.
Place the drained noodles in the bowl you will eventually use to devour the meal. Ensure said bowl is sufficiently heat resistant. I use the IKEA bowl-plate thingies which are deeper than plates but not as deep as a soup bowl.
Empty the sauce packet on top of the noodles along with the sesame seeds, the white part of the spring onion, some honey, some peanut butter, some garlic, and some ginger.
Depending on your palate, you could add cumin seeds, dried red chillies or curry leaves to this mix. I don’t think mustard seeds will quite work.
Fry the egg in a healthy amount of oil. Okay this is the Indian healthy which means a good-sized amount. For those unfamiliar with this usage, use an unhealthy amount of oil. Could even be chilli oil if you have a bottle. Baste the fried egg while doing so. It will become both fluffy and crispy.
Roast some peanuts in the same pan. If you have the time, fry some slivers of onions too.
Melt the slice of cheese in the microwave if you have one or on the stovetop.
In the same pan add whichever oil you like, toasted sesame oil if you want to be authentic and let it heat till it is smoking.
Pour it over the bowl of noodles aiming at the sauces and various toppings.
Mix quickly with a fork or chopsticks if you have faith in your skills with these implements.
It’s at this point you can add some of that starchy water but drip by drip so it mixes with the oil to create an emulsion.
Garnish the noodles with the green end of the spring onion, roasted peanuts and the fried egg. Break the yolk of the egg and mix it in with the noodles because it makes the mouth water and is the most sensual part of the whole endevour. It is partly why I cook this midnight meal. While I break the yolk I pretend I am Amelie cracking the tops of creme brulee.
Devour with an ice-cold Kingfisher Ultra. It balances the spice and zing of the noodles.
Additional Tips:
Bombucha makes a pretty good brand of kimchi. If you’re a fan of the condiment then take out as much as you want cut it into thin strips with scissors and mix it in.
If you’re feeling particularly decadent make some bacon chop it into bits and use that as toppings.
If you don’t care too much about the occasional tightening of the arteries then fry the egg in bacon fat.
Furikake seasoning, if you have some, is another way to impart fishy-flavors to your meal.
Canned tuna chopped into bits is another.
Improvising this meal is the best (most fun part). If you have leftover veggies, maybe even some sabji you could quickly stir fry it and add it after finely mincing it.
Instead of just hot oil you could add a tadka to the dish.
Comentários