Tag Archives: ginger

Ramen

Versão em português

Ramen

Every time we go to Montevideo, we try to find new ethnic restaurants, because there isn’t much variety here in Punta. In our last trip, we read on TripAdvisor about a Japanese restaurant that wasn’t just your standard sushi spot, so it was an easy choice for lunch. We ordered ramen, which came in a huge bowl, but wasn’t that great. Ever since that day, I was absolutely certain that I was going to try to make (a better version of) it at home.

There isn’t a RECIPE for ramen. Much like Italian minestrone, ramen appears to be more of a concept than a recipe per se, and you can adapt it however you like. I think that the only crucial elements are the noodles (duh) and a bit of miso. Everything else is pretty much fair game! Is it “authentic”? Of course not! It was made in Uruguay, by a Brazilian lady! 😀 It was pretty tasty, though!

This is how I made it:

200 g ramen noodles
2 hard-boiled eggs
150 g pork, chopped into strips and cooked on the frying pan – you can use mushrooms, beef, a mix of everything, or even that suspicious leftover meat from that other day…
Salt and pepper
1.5 L beef stock – you can use veggie stock if you prefer
2 (generous) Tbsp miso paste – the one I used was artisanal, and a bit more concentrated than normal. Add it to your stock little by little, and taste as you go
Freshly ground ginger, to taste
2 Tbsp mirin – it’s not on the picture, but I decided to add it as I was cooking and it turned out great
1 bunch of spinach
2 turnips, finely cut

Ramen

This is not your “dump all ingredients into the pan and let it boil” kind of soup.

Boil the eggs and set them aside.

Season the chopped meat with salt and pepper (I also used paprika, as usual). Cook it on the frying pan with a little bit of oil and set aside.

In a medium-sized pan, prepare the stock: heat up the meat (or veggie) stock and season it with salt, pepper, miso paste, grated ginger, and mirin. Let the mixture heat and taste the seasoning. When it is almost boiling, add the chopped spinach and turnips to get them nice and hot. Keep the stock on very low heat, just to keep it hot.

While the stock is finishing cooking, take another pan and prepare the ramen noodles according to the package directions – except if the directions call for a weird “flavor package,” just ignore that part. Drain and set aside.

When everything is ready, it’s time to assemble your ramen: place a bit of the noodles in the bowl, cover with the stock and then arrange the meat strips and half of a hard-boiled egg. Serve immediately.

If you have leftovers, store the components in separate containers. It is important to re-heat it separately, so the noodles don’t get a nasty texture!

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Spiced Chocolate Shortbread

Versão em português

Shortbread de Chocolate e Especiarias

Here at Culinary Tertulias, December is a synonym for edible gifts!

To start this series, I wanted to make something with chocolate and spices, Christmas-y but not overly so. I also wanted a quick and easy cookie, because I had to take SOMETHING to a meeting with friends. I found this recipe at King Arthur’s Flour and I immediately knew it was the one to make – I love shortbreads and I had all the ingredients!

I used two things that may be a bit tricky to find outside the US: allspice and pumpkin pie spice. To make this recipe, you will need one teaspoon of spices – you can use a mix of ground ginger, ground cloves, cinnamon, and nutmeg.

You will need:

1 cup (225 g) unsalted butter, softened
1 tsp salt
1 cup (200 g) sugar
1/3 cup (28 g) Dutch cocoa powder
1 tsp vanilla extract
1 tsp mixed spices – I used ½ tsp allspice and ½ tsp pumpkin pie spice, but you can also use a mix of ground ginger, ground cloves, cinnamon, and nutmeg
1/2 tsp baking powder
1 and 3/4 cup (200 g) all-purpose flour

 
Shortbread de Chocolate e Especiarias
 

Start by lining 2 8-inch square pans with aluminum foil, leaving some excess to help you remove the shortbreads, and grease them well. Pre-heat your oven.

This is a recipe that is stirred by hand, which sounds hard – it’s actually pretty quick and easy, if the butter is properly softened!

With a spatula, mix the butter, salt, and sugar. Add the cocoa powder, vanilla, spices, and baking powder. Mix well. Add the flour and mix just until you can’t see any more white specks.

Divide the dough into both pans – use the spatula to smooth the surface and prick it all over with a fork. Bake for approximately 30 minutes.

Remove from the oven and let it cool for 5 minutes. Use the excess aluminum foil as handles to remove the shortbread from the pans and immediately cut the shortbreads into squares. Cool them on a wire rack.

When they are completely cool, place in a cute box or bag and spread the cheer! 🙂