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Filed under: asian noodles

iPhone 065/365 - Homemade Tom Yam Kun Ramen

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Did a Yom Yam Kun ramen. As this was my first time testing with the Japanese noodle, not sure if it goes well. The result was, more testing and tasting needed.

For Tom Yam Kun, I used the paste, it would be good to add a bit more than normal to give a greater taste especially when the salty noodles goes into the broth.

For ingredients, I guess seafood would be great. I used all the leftover this time, so it wasn’t exactly the mix that goes with the cuisine. Though roast pork like char siew would be nice, I imagine.

Next time I am going to try with seafood and less salty noodles, the fatter one.

iPhone 041/365 - Hakka Noodle with Minced Meat

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It’s been a while I haven’t cooked Hakka. One of my favorites is Hakka noodles with minced noodles. Get the yellow noodles, minced meat (pork), green onions (I didn’t put green onions this time) and vinegar. It’s a simple and easy dish.

Talking about Hakka, another dish of sliced pork with preserved mustard greens is a must-eat too. Yummy.

iPhone 014/365 - Tom Yam Ramen

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There is a famous Thai restaurant named Tinun that serves a variety of Thai local foods in Tokyo. There is one at Takadanobaba that serves mainly Tom Yam ramen. It seems has developed to the Japanese style where you can choose your topping like spiciness and coriander, etc.

When I went, I didn't feel so much at a Thai restaurant, rather just another ramen shop that I used to frequent. Ordered my ramen -- which is Tom Yam ramen --, the hardness of noodle you want, and the topping, coriander.

With the way Japanese has developed its ramen, I can feel that if any Asian noodles were well accepted here, there will be a trend it will be advanced by the customers to gain its popularity and perhaps come up with another style of eating, like Tom Yam ramen. Tokyo has such power to me.

Wonder which would be the next runners up.

Fried Noodle with Thick Gravy

Japanese loves this thick gravy thing, the starchy sauce, ankake. It is nice. I've been thinking what is the equivalent of it in Chinese, somehow there isn't much mention about ankake. The most close dish that I could think of is the Cantonese style. Some restaurant menu that appears online has no mention about the gravy thing, it's the Japanese menu that stress out the ankake. Mind you, this is Chinese cooking. 

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There is another dish that derived from this is, the rice version, ankake gohan. It's just the thick gravy poured on the white rice. So, it's like the Chinese eat, instead of order a fried vege dish to eat with rice, it's put altogether. For the sake of convenient? May be. The blending with rice and eat with a Chinese spoon but not chopstick is the joy of it, I guess. 

I personally don't like the rice version, never have I ordered it initiatively. It's like gyudon, kind of cheap and low class dish to me. I know, there are tones of Chinese chef out there is making this ankake gohan and charge rather expensive! Still, the cheapness doesn't vaporize with any cooking to me.