Supercharged Instant Ramen (feat. old mushrooms)

So late one night, my partner and I were watching a Bon Appetit video – the one where Claire painstakingly recreates a gourmet version of instant ramen – and suddenly we felt super-inspired to pimp up some packet ramen for ourselves.

We found some ageing mushrooms holding on for dear life at the bottom of the fridge. Usually I’d just throw them in with something meaty to add flavour, but I figured adding them to ramen would be a far more interesting way to use them up and extract their umami goodness.

But for any good ramen you need a good broth — and given its vital role, it’s preferable to use a homemade stock. It’s nicer than the salty store-bought versions — but in a pinch you could easily use a good quality liquid stock (with added pan-fried mushrooms), or even a stock cube or flavour packet if you really cbf.

Luckily, in the freezer, we rediscovered some frozen homemade chicken & miso mushroom stock that we decided would be an easy and tasty base. I won’t go into the detail now (of how this stock was made), but the short of it is, I’d made a regular chicken stock a few months ago, and just for the heck of it added some rich umami juice obtained from roasting huge miso-covered mushrooms. If you’re interested in the full recipe, please comment below!

From there, we got way too enthused — the resulting ramen was so light and satisfying, and although it wasn’t a thick, 24-hour tonkatsu broth, it was super flavourful for the amount of time we put into it. Enjoy!

IMG_20181202_085156_body.jpgRECIPE

SUPERCHARGED INSTANT RAMEN

Makes 2 servings. Cooking time 15-20 minutes.

INGREDIENTS

  • 1 litre of chicken and miso mushroom stock (or good quality liquid chicken stock)
  • 2 bricks of instant ramen
  • 300g almost-bad mushrooms, halved and sliced thinly*
  • 2cm piece of ginger, sliced
  • Few pinches roasted ground Szechuan pepper (or white pepper)
  • 2 tsp neutral flavoured oil (like rice bran, vegetable or grapeseed)
  • Sesame oil (to serve)
  • 1/3 cup dried seaweed (miyeok or wakame)
  • 2 tbsp dried diced porcini mushrooms
  • 3 eggs

METHOD

  1. Put 3 eggs into a small pot and cover with cold water on medium heat. Once boiling turn heat down to medium-low and start a 5 minute timer for slightly set (not runny) soft boiled eggs. Once done run under cold water till eggs are completely cool to stop them cooking.**
  2. In seperate small bowls, rehydrate dried porcini mushrooms and seaweed with boiling water. Reserve the liquid from both to add more umami flavour to your stock in Step 4.
  3. Heat a medium fry pan on medium heat and add 2 tsp neutral flavoured oil. Throw in sliced mushrooms with salt and ground Szechuan pepper to taste. Stir occasionally for 5 minutes or till roasty and slightly golden. Take off the heat and reserve.
  4. Meanwhile in a medium saucepan, bring your frozen stock to the boil – adding in the sliced ginger plus the reserved liquid from both the rehydrated seaweed and porcini mushrooms. Taste your stock – if it needs more flavour add soy sauce to taste, but keep in mind when soup’s too salty you get sick of a whole bowl. Break both bricks of ramen in half (they’re probably too wide for a small pot) and drop into the pot to cook ensuring they’re submerged in the stock. Stir to ensure even cooking. Allow to boil for 3-5 minutes or till ramen has reached your desired doneness. ***
  5. Peel eggshells off the eggs and cut each into halves. To serve tong the noodles into 2 deep bowls and pour over the soup. On top of the noodles in each bowl place half the seaweed, mushrooms and 3 egg halves. Sprinkle with a dash of sesame oil to taste.

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COOKING NOTES

* If your mushrooms are slightly dried out and look a bit worse for wear we can work with that – new ones are totally fine too but I just had sad ones!

** To level up your eggs: make soy sauce eggs (shoyu tamago) the day before. This Momofuku recipe sounds great!

*** I took the ramen off when it was al dente, with a bit of bite. This is okay as they’ll sit in the stock for a few minutes while you prepare everything else, so they’ll cook further without going too soft.

Filipino With Puff: Adobo Pie and Banana Ketchup

Growing up, my Filipino mum would whip big batches of chicken adobo for dinner each week. This classic mix of chicken, soy sauce, vinegar and garlic makes for a punchy flavour that hits the spot between sweet, sour and salty. 100% comfort food.

This recipe puts a new spin on that classic Filipino taste, by encasing it in a classic Aussie crust. This dish is kinda like me! A mix of my Filipino and European heritage, with ghetto banana ketchup – a tropical innovation that stemmed from a WWII tomato shortage, and pairs surprisingly well with the pie.

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RECIPE

CHICKEN ADOBO PIE WITH HOMEMADE BANANA KETCHUP

Makes 4-6 pies. Cooking time 1.5hrs

INGREDIENTS

Chicken adobo

  • 1.5kg bone-in, skin-on chicken pieces (thighs or whole chicken cut into 8)
  • 1/4 cup soy sauce
  • 1 cup apple cider vinegar (can also use white Filipino cane vinegar or white vinegar)
  • ½-1 cup water
  • 2 tablespoons brown sugar
  • 10 large cloves of garlic, crushed
  • 2 tablespoons black peppercorns
  • 1 cinnamon stick
  • 2 bay leaves

Pie pastry

  • 2 sheets frozen puff pastry, thawed
  • 2 sheets frozen shortcrust pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon butter

Banana ketchup

  • 2 very ripe bananas, mashed till smooth (approx. 1 cup)
  • 1/4 cup eschallots, finely diced (or brown onion)
  • 1 tablespoon vegetable oil
  • 60ml white vinegar
  • 60ml water
  • 1 tablespoon soy sauce
  • 1 tablespoon palm or brown sugar
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon, ginger finely grated
  • 1 tablespoon fresh turmeric, finely grated (1 teaspoon if using ground turmeric)
  • ¼ teaspoon ground allspice
  • 1/2 tablespoon tomato paste

METHOD

  1. To make the chicken adobo filling place the water, soy sauce, apple cider vinegar, sugar, cinnamon stick, peppercorns and bay leaves in a large pot. Place the chicken skin side down in the pan. If the chicken it isn’t covered in liquid add ½ to 1 cup water.
  2. Bring liquid to the boil on medium high heat, then turn down to medium low and simmer with the lid on for about 1 hour (or till chicken is cooked and juices run clear). Stir and turn the chicken every once in a while.
  3. While the chicken is cooking prepare the banana ketchup. Heat the vegetable oil in a medium pot and cook the eschallots till translucent, then add the ginger, garlic, turmeric and all spice. Cook till the spices are fragrant.
  4. Add the tomato paste and cook for a minute, stirring well. Follow with vinegar, soy sauce, sugar and mashed banana. Simmer on low heat for 10-15 minutes, stirring often till it starts to thicken.
  5. If the banana ketchup is too thick add a bit of water to reach desired consistency. To store allow sauce to cool and transfer to an airtight container. Refrigerate for up to 2 weeks.
  6. Once chicken adobo is cooked take it off the heat and allow to cool, however if the sauce is too runny remove the chicken and allow sauce to thicken on medium high heat. Next pull the meat off the bones and into bite sized pieces. Toss it with the thickened adobo sauce ready to go into the pies.
  7. Preheat oven to 220C and place a baking tray into the oven. Grease your pie pans of choice with butter (I used a medium 6 cup muffin tin). For the pie bases cut 6 x 15cm circles from the shortcrust pastry to line the base and sides of your pie tins. Brush the top edges with water. Fill with cooled chicken adobo mix. For the pie lids cut 6 x 15cm circles from the puff pastry. Place over meat and press to seal with a fork. Trim the edges to neaten and brush the tops with egg.
  8. Place pies onto a hot tray and bake for 20-25 minutes or until golden. Serve with the banana ketchup.

It’s a long one, but I swear it’s worth it! Deliciously crispy pastry, filled with salty-sweet fall-apart chicken, finished with a fresh tang from the banana ketchup… As an extra tip for your effort: Make a double batch of the chicken adobo and freeze half of it for more pies later or to chow down with rice. You’ll thank yourself later!

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