[2 - 2] hello there welcome back to an episode
[2 - 4] of anything with Alvin now I don't know
[4 - 6] about you guys but I love things when
[6 - 8] they go on sale which means I love
[8 - 10] things like buying in bulk and going to
[10 - 12] Costco so and I saw that Shin ramun one
[12 - 16] of my favorite instant ramun was uh 50%
[16 - 18] off at Hmart uh definitely decided to go
[18 - 20] a little bit overboard and get the
[20 - 25] family pack and because it was 50% off
[25 - 27] that means I had to get two because I
[27 - 29] thought it would be a lot of fun to just
[29 - 32] play around with upgrading and making
[32 - 33] instant Raman better and just
[33 - 36] essentially have a Ramen party and just
[36 - 38] just try out some cool techniques show
[38 - 39] you what I personally like to do to Jazz
[39 - 42] up a pack of instant noodles and
[42 - 44] hopefully learn something along the way
[44 - 46] so today we are going to go through 20
[46 - 48] ways to enjoy Shin Raman which is
[48 - 50] different than Japanese instant Ramen
[50 - 52] this is a Korean version but I'm sure a
[52 - 54] lot of these methods will apply to
[54 - 55] pretty much any instant Ramen pack and
[55 - 57] I'm sure you can have a lot of fun with
[57 - 60] that too first up a somewhat of a noodle
[60 - 62] inspired one we're going to start by
[62 - 64] slicing a couple of scallion and then
[64 - 66] slicing a few cloves of garlic now I'm
[66 - 68] going to be completely honest I don't
[68 - 70] have exact recipes for any of these
[70 - 71] these are just by feeling and by
[71 - 73] experience and you know you can always
[73 - 75] make adjustments along the way and
[75 - 76] that's the fun of cooking you don't
[76 - 77] really always have to be super exact all
[77 - 79] the time CU you can always taste and
[79 - 81] make things how you like it once the
[81 - 83] scallions are sliced and the garlic is
[83 - 84] roughly chopped doesn't have to be too
[84 - 87] fine I'm going to make a sauce in a bowl
[87 - 89] I'm combining some sugar soy sauce some
[90 - 91] Chinese black vinegar I'm sure you could
[91 - 93] probably use rice vinegar or any sort of
[93 - 96] acid the pack of Raman seasoning a
[96 - 98] little bit more sugar cuz honestly I
[98 - 100] like a lot of sugar and Savory Foods and
[100 - 102] then I'm going to toss in the scallions
[102 - 104] and the garlic then I'm going to take a
[104 - 106] cucumber because I personally love
[106 - 107] cucumbers as they add a nice little
[107 - 109] refreshing component to whatever you're
[109 - 110] eating and then I'm going to cut them
[110 - 112] into these little shreds I've always
[112 - 114] taught the Chinese way was to not
[114 - 115] necessarily cut them vertically but if
[116 - 117] you do it at more of an angle you get a
[117 - 119] lot more fun textures along the way and
[119 - 121] it's a little bit more easy and
[121 - 123] forgiving once the cucumber is all cut
[123 - 125] up into nice thin shads the thinner the
[125 - 127] better then I'm going to take some
[127 - 129] toasted cesame oil and then put them
[129 - 131] into a very large spoon and go over to
[131 - 134] the stove and very carefully Heat this
[134 - 136] over a direct flame until the oil has
[136 - 137] started to smoke essentially I'm just
[137 - 140] turning into this really hot oil now a
[140 - 141] lot of people have a misconception that
[141 - 143] you can't really take toasted sesame oil
[143 - 145] to a super high heat that's really not
[145 - 147] correct in my opinion because all you're
[147 - 148] doing is just losing a little bit of
[148 - 150] that toasty flavor I'm going to to show
[150 - 152] you how so once you heat that up until
[152 - 154] it's nice and Smokey I'm going to pour
[154 - 156] that directly on top of the sauce I just
[156 - 158] made trying to hit as much of that raw
[158 - 160] garlic and scalling as possible
[160 - 162] basically just frying them really
[162 - 164] quickly to get rid of that rawness once
[164 - 166] the oil has been nice and incorporated
[166 - 168] then I'm going to mix them with the same
[168 - 170] hot spoon to kind of add a little B bit
[170 - 172] more Sizzle to the sauce and now our
[172 - 174] sauce is ready give that a nice smell
[174 - 176] smells very very very good I'm going to
[177 - 179] take some ramen noodles that I have
[179 - 180] basically just cooked cooked off to the
[180 - 182] side according to package instructions
[182 - 183] but I like them a little bit on the
[183 - 185] chewier side these don't have the
[185 - 187] seasoning cuz the seasoning went into
[187 - 189] the sauce but the vegetables that came
[189 - 190] with it do go in there I'm going to
[190 - 192] drain the water out and rinse this with
[192 - 193] a little bit of cold water cuz I want to
[193 - 195] make a chewy cold noodle in this
[195 - 197] situation I'm going to toss the noodles
[197 - 199] into the bowl and just mix that with the
[199 - 201] cucumbers and the sauce till everybody
[201 - 203] is nice and happy now as the Cucumbers
[203 - 205] sit in this salty sauce a little bit
[205 - 207] more water is going to get drawn out so
[207 - 208] I like to kind of let it sit for at
[208 - 210] least 5 minutes then give it a one more
[210 - 213] time once this is done just it's ready
[213 - 215] to eat I'm going to put this on a plate
[215 - 217] just because I had my morning coffee
[217 - 218] Tony's actually going to be the first
[218 - 221] one to dive in here Tony will taste test
[221 - 223] first he says it's very flavorful I did
[223 - 224] give it a taste afterwards and it was a
[224 - 226] little salty but that's okay you can
[226 - 228] just use that sauce for something else
[228 - 230] or just scale back on the soy sauce a
[230 - 232] little bit now he's is going to snack on
[232 - 234] this and take this aside next we're
[234 - 237] going to make a version of Roki which is
[237 - 239] essentially Ramen and toi combined
[239 - 241] together which a lot of fun stuff that
[241 - 242] you can kind of throw in however you
[242 - 245] like it another Korean fun Comfort dish
[245 - 247] everyone has their own version of making
[247 - 248] it the way I want to do today I'm going
[248 - 250] to take some cabbage cut those into
[250 - 253] pretty large chunks cut some scallions
[253 - 254] and once the vegetables are cut I'm
[254 - 257] going to take our cabbage and put them
[257 - 259] in a good amount of water with our rice
[259 - 261] cakes which have been just slightly
[261 - 263] rinsed and dump in some Ramen seasoning
[263 - 266] to the water the toi pack also came with
[266 - 268] extra sauce and seasoning so I'm just
[268 - 270] going to throw that in there as well cuz
[270 - 272] hey why not and once that's ready to go
[272 - 273] I'm going to boil that for about 2
[273 - 275] minutes and I'm going to put the araman
[275 - 276] noodles in there cook them until they
[276 - 279] are ready to go too and just for fun we
[279 - 281] have a couple of just between soft and
[281 - 283] hardboiled eggs going to cut those up
[283 - 285] throw those on top with along with the
[285 - 287] rest of our scallions as well as some
[287 - 289] frozen dumplings that we just quickly
[289 - 290] boiled and threw it in I think this is
[290 - 291] one of those dishes where you kind of
[291 - 294] just throw in anything and because it's
[294 - 295] fun and you probably would making this
[295 - 297] because you had left of a rice cakes you
[297 - 299] can kind of just put whatever you want I
[299 - 300] really like this because it's just a fun
[300 - 303] mix of everything that just tastes good
[303 - 305] let's have Rachel try this one yeah I
[305 - 306] think Rachel expressed how she really
[307 - 308] liked this one there's a lot of fun
[308 - 310] stuff in there and there's so many
[310 - 311] different textures to where uh yeah this
[312 - 314] is a really fun dish to make okay next
[314 - 316] up this one might look familiar to some
[316 - 318] people that have watched parasite ramdon
[318 - 320] is a version of a dish called chapati
[320 - 323] which is chapagetti and neoti but
[323 - 325] instead of neogi which is a spicy
[325 - 327] Seafood type of instant Raman I'm going
[327 - 329] to use syaman instead first things first
[329 - 330] I'm going to cut up our beef into little
[330 - 332] chunks you can pretty much use any beef
[332 - 333] you want if you want to go bougie I'm
[333 - 335] sure you can then I'm going to cut up
[335 - 337] some onions and also going to save some
[337 - 339] of these beef fat trimmings from the
[339 - 341] meat just to use as the fat to fry the
[341 - 343] onions instead so I'm going to render
[343 - 345] that down Fry the onions and just
[345 - 346] because I think this needs a little bit
[346 - 348] more add a little bit more toasted
[348 - 349] sesame oil then I'm going to move the
[349 - 351] onions to one side and throw in the
[351 - 353] steak and give them a nice sear I don't
[353 - 354] want to overcook these because we're
[354 - 355] going to mix them with some hot noodles
[355 - 357] later once those are good I'm going to
[357 - 359] cook the noodles I'm cooking the
[359 - 361] chapagetti and the shinran in a pot with
[361 - 363] their instant dried veggies but no
[363 - 365] seasoning once the noodles are cooked
[365 - 367] I'm going to take out approximately 3/4
[367 - 369] of the water that they currently have
[369 - 370] making sure there's just a little bit
[370 - 372] there so once we add our seasonings from
[372 - 374] both of the ramun packets they have a
[374 - 376] nice little sauce I'm also going to add
[376 - 378] a little bit of sugar because I think it
[378 - 380] tastes good and an onion steak kind of
[380 - 382] heavy black bean flavor sauce and when
[382 - 384] you mix it all together with the steak
[384 - 385] and the onions this looks really really
[385 - 387] really delicious already I'm already
[387 - 388] getting really excited because I've
[388 - 390] actually never had this before I'm going
[390 - 392] to Plate this up with some scallions on
[392 - 395] top and yeah this is this is really good
[396 - 397] I think this you could probably even
[397 - 399] season the beef if you wanted to I kind
[399 - 401] of held back because I thought it would
[401 - 403] be too salty but you can definitely salt
[403 - 405] your steak before you cook it and this
[405 - 408] is this is this is super good we had
[408 - 409] some extra Ramen seasoning from one of
[409 - 411] the bags so I decided to put that dust
[411 - 413] on top and yeah this one's definitely a
[413 - 415] keeper I can see I can see why they
[415 - 418] wanted to make this in the movie Next up
[418 - 420] we're going to be making a version of
[420 - 423] Korean army stew or pig have some kimchi
[423 - 426] some spans American cheese some tofu
[426 - 428] aramun and scallion again there's a lot
[428 - 430] of ways to make this you can throw in
[430 - 431] pretty much anything you want but this
[431 - 433] one is going to be a little bit more on
[433 - 436] the simpler side slice up our tofu into
[436 - 438] just nice large squares then I'm going
[438 - 441] to slice up our spam again into pretty
[441 - 443] large sizable chunks because these will
[443 - 445] be in the stew for a while keeping them
[445 - 447] in their original sliced form to Fan
[447 - 449] them out later then I'm going to cut up
[449 - 452] our scallions now in a pan or a large
[452 - 454] pot I'm going to add some kuch Chang
[454 - 457] with water some sugar our ramen dry
[457 - 459] vegetables but I'm not going to bring
[459 - 461] this to a boil yet then I'm going to add
[461 - 463] some kimchi we had lying around and then
[464 - 466] I'm going to Fan the tofu in one side of
[466 - 467] the pan and fan out the spam in the
[467 - 469] other and then the middle a nice little
[469 - 472] circle of Raman noodles I'm going to put
[472 - 474] two slices of American cheese kind of
[474 - 476] wor the tofu and the spam meat and put a
[476 - 478] good handful of our scallions in the
[478 - 479] back then I'm going to turn the heat on
[479 - 481] and bring this into a boil for about 5
[481 - 483] or 6 minutes until the ramen is cooked
[483 - 484] I'm sure you could go a little bit
[484 - 486] longer to make sure the rest of the stew
[486 - 488] has nice and Infused flavors because the
[488 - 490] goal here I don't really think is to
[490 - 491] make sure you have the most chewy ramen
[491 - 493] noodles possible every time I was served
[493 - 495] this in a restaurant they kind of just
[495 - 497] brought the whole entire thing assembled
[497 - 499] in the pan and then turned on the heat
[499 - 501] when they just made it boil so this is
[501 - 503] the kind of thing that can also boil as
[503 - 505] you eat it so as you eat it it kind of
[505 - 507] reduces and gets more intense and
[507 - 510] delicious in flavor right and Tony
[510 - 511] definitely really enjoyed this one
[511 - 513] commenting on how the American cheese
[513 - 515] just add this nice element of creaminess
[515 - 518] and saltiness to the kimchi and kochu
[518 - 520] Jang flavored stew so I would say
[520 - 522] there's a reason why this dish is so
[522 - 523] popular both in the states
[523 - 526] internationally and in Korea okay on to
[526 - 529] a next one so we have Ramen eggs and
[529 - 531] peanut butter sriracha and lime kind of
[531 - 532] going for something that has a little
[532 - 534] bit of Thai inspired flavor so I'm going
[535 - 537] to cook our Raman noodles with the
[537 - 540] vegetables off the side and then I'm
[540 - 542] going to fry two eggs in a pan just kind
[542 - 543] of scramble them up in a bit then I'm
[543 - 545] going to drain the noodles and throw
[545 - 547] them in the pan with the egg off heat
[547 - 549] while I go make the sauce I'm going to
[549 - 552] mix some Sriracha with peanut butter our
[552 - 555] ramen seasoning and lime juice and kind
[555 - 557] of toss that together until we have a
[557 - 559] bit of a sauce and then we're going to
[559 - 561] pour this all over our noodles and mix
[561 - 563] that together on one side cuz I kind of
[563 - 565] want the sauce to coat the noodles first
[565 - 566] and then mix that with the egg so they
[566 - 568] can have distinct flavors to be honest
[568 - 571] this has a a little bit of a pad tie
[571 - 572] looking kind of visual going on although
[572 - 574] I'm sure it's far away from the original
[574 - 576] thing and once we're done just mixing
[576 - 578] this together cuz the noodles and the
[578 - 580] eggs are already cooked I'm just going
[580 - 582] to put some crushed peanuts on top as
[582 - 583] well as some scallions that are sliced
[583 - 585] and a little bit more lime juice and
[585 - 588] tasting this well uh yeah this pad thae
[588 - 592] style Ramen is shockingly close to many
[592 - 594] other pad TI I've had in my life even
[594 - 596] though it's not the real thing it is
[596 - 597] very very delicious and kind of makes
[598 - 600] you feel like you're not eating
[600 - 603] Raman okay next one is the mac and ramen
[603 - 606] this uses a box of craft mac and cheese
[606 - 608] as well as uh your Ramen I thought this
[608 - 609] would be kind of fun to see if we can
[609 - 612] make this work together so first I'm
[612 - 614] going to cook the craft Mac in the pot
[615 - 616] according the package instructions but
[616 - 618] halfway through I'm going to add in our
[618 - 619] Raman noodles and I'm going to add in
[619 - 621] the vegetables in there and once these
[621 - 623] are all ready to go and nice and out
[623 - 625] Dente we're going to drain the water out
[625 - 626] and then instead of water we're going to
[626 - 628] put in about a/4 cup of milk so that we
[628 - 630] can have have something to absorb the
[630 - 632] mac and cheese seasoning a pad of butter
[632 - 635] as well as the ramian seasoning and I
[635 - 636] thought this could probably be a little
[636 - 638] bit more cheesy and based on how well
[638 - 639] American cheese seems to go well with
[639 - 640] Shin Raman I'm going to throw in just
[641 - 643] another slice of American cheese mix it
[643 - 645] up until it is nice and creamy and
[645 - 647] cheesy and yeah this is is very quick
[647 - 649] Mac and ramen if you tap and have both
[649 - 652] lying around um this one's pretty good I
[652 - 653] think it really shows how American
[653 - 655] cheese flavor things go so well with
[655 - 658] Shin ramun seasoning and super not
[658 - 660] complicated but the fun textures of both
[660 - 662] having the noodles as well as the short
[662 - 664] ones is really really really satisfying
[664 - 667] reminds me of like Junior High School in
[667 - 670] a good way okay next we're going to be
[670 - 672] going on and trying a hack that was
[672 - 674] pretty popular online making a quote
[674 - 677] unquote carbonara based on C mayo and
[677 - 679] egg instead of just using the typical
[679 - 681] ingredients so first I'm going to take
[681 - 684] some bacon cut that up and fry it up
[684 - 686] until it is somewhat crispy I don't like
[686 - 687] mine too crispy I kind of like it a
[687 - 689] little bit chewy cuz it makes me think
[689 - 691] like like I'm eating pork belly too and
[691 - 693] then once that bacon is drained and
[693 - 696] cooked I'm going to combine one egg yolk
[696 - 699] and a good heavy amount of cup Mayo then
[699 - 701] in the same Bowl I'm adding some freshly
[701 - 704] grated pecorino cheese that Rachel did
[704 - 706] healthy crack of black pepper some bacon
[706 - 708] fat left over and a little bit of the
[708 - 710] ramen liquid that we made to make a
[710 - 712] little bit of a thicker sauce that we
[712 - 713] can now put in the noodles that we
[713 - 716] cooked off camera once our hot noodles
[716 - 717] go in that have been drained I'm going
[717 - 719] to add in a little bit more cheese going
[719 - 722] to add the remainder of our bacon mix
[722 - 725] that up and plate it in a nice little
[725 - 728] Mound this is yeah Carbono Ramen I
[728 - 730] apologize to the Italians and I guess
[730 - 732] and Koreans in advance but this tastes
[732 - 734] very good the CPI does something to
[734 - 735] enhance the egg yolk and also kind of
[736 - 738] create a creamy sauce that isn't super
[738 - 740] creamy but I personally like to add some
[740 - 743] scallions and some more Ramen seasoning
[743 - 744] on top at the end I think that kind of
[744 - 746] balances it out and gives you extra
[746 - 748] flavors that go well with it and kind of
[748 - 750] amplif IES but also helps you eat
[750 - 752] through all the creamy buttery richness
[752 - 754] of this dish even though there's
[754 - 756] actually no butter it's all Bacon Fat
[756 - 758] which is pretty good yeah I like this
[758 - 761] one a lot okay moving on to the next one
[761 - 764] we have our Nan we have chicken cheese
[764 - 766] Kochi Jang and scalling and this one is
[766 - 767] actually a fun one I've done many many
[768 - 769] times before so I'm going to take a
[770 - 771] chicken thigh I guess whatever meat you
[771 - 773] have lying around you can cut this up in
[773 - 775] a little cubes then I'm going to grade
[775 - 777] up a heavy amount of mozzarella cheese
[777 - 779] honestly any kind of stretchy or py
[779 - 780] cheese works here mozzarella is
[780 - 781] typically the most common and also
[781 - 783] common in Korean cuisine so we're going
[783 - 785] to use that as well once we have a good
[785 - 787] enough mountain of this in a pan I'm
[787 - 789] going to put in some sesame oil and just
[789 - 790] fry up our chicken thigh until the
[790 - 792] surface is a little bit Brown I don't
[792 - 793] want to overcook this and because these
[793 - 795] are small pieces just going to cook
[795 - 797] these just for a little bit and then
[797 - 799] take them out then in the remaining pan
[799 - 800] juices and oil I'm going to add a good
[800 - 803] amount of water and cook araman normally
[803 - 805] but make sure that the water reduces
[805 - 806] down to the point where it becomes dry
[806 - 809] at the end then I'm going to add in some
[809 - 811] GOI Jong and sugar to make sure that it
[811 - 812] has a little bit of a sauce as well as
[812 - 814] the ramen seasoning and then I'm going
[814 - 816] to mix in our chicken once that's all
[816 - 819] good going to turn off the heat and just
[819 - 821] like Moses I'm going to spread the Red
[821 - 823] Sea or the ramen sea and make sure that
[824 - 826] there's a nice little Alleyway in the
[826 - 827] middle so that we can put down our
[827 - 831] entire mozzarella in a mountain pile
[831 - 833] once this is even I'm going to turn the
[833 - 835] heat back on to medium cover it with the
[835 - 837] lid and just wait for the cheese to melt
[837 - 839] and once we sprinkle some scallions
[839 - 841] right in the middle this is I guess my
[841 - 843] take on some cheesy PR Ramen which I
[843 - 845] think is a version of addition Korea
[845 - 846] that's a spicy chicken stew that you
[846 - 848] kind of eat and wrap with cheese and
[848 - 850] it's very communal and party dish but
[850 - 851] this one happens to have Braman in it
[851 - 853] how I like to eat it is that I like to
[853 - 855] take a little bit of the noodles in the
[855 - 856] chicken making sure that I have good
[856 - 858] grip on it and then I like to twist some
[858 - 860] cheese in the middle around it and then
[860 - 862] enjoy it all in one giant glorious bite
[862 - 865] Rachel will be doing the honors here I
[865 - 867] uh think she likes it this is her
[867 - 869] favorite so far she has said super super
[869 - 871] super good and I think the best part
[871 - 872] about this is that you're eating it out
[872 - 874] of the pan and it's a fun thing to eat
[874 - 876] with friends too and I'm sure you could
[876 - 878] probably use any meat or you might not
[878 - 879] even need meat to make this work we just
[879 - 882] haven't had a chicken dye next up Ramen
[882 - 885] fried rice now this one is exciting
[885 - 886] never made this but I've seen this in
[886 - 888] both restaurants as well as the internet
[888 - 890] and Korea where you can actually use the
[890 - 892] instant ramen noodles and make them
[892 - 894] crispy and then fry them in a rice I was
[894 - 896] super interested so instead of cooking
[896 - 898] Aram this time in water I'm just going
[898 - 899] to take the pack and just like we've
[899 - 901] probably done in high school just Crush
[901 - 903] that all up and just add our seasonings
[903 - 904] directly in there and crush it up a
[904 - 906] little bit more so every noodle is
[906 - 908] hopefully coated in the seasoning then
[908 - 909] I'm going to take a large batch of
[909 - 911] scalling and separate them into whites
[911 - 913] and greens because for fried rice it's
[913 - 914] very important to have the whites and
[914 - 916] greens separate because they have
[916 - 918] different cooking times then I'm going
[918 - 919] to take some spam that we have left over
[920 - 922] and just cut that into tiny little cubes
[922 - 923] in the large walk I'm going to use the
[923 - 925] highest heat possible in the stove and
[925 - 927] heat up a couple tablespoons of toasted
[927 - 929] sesame oil again I know there's a
[929 - 930] misconception that you can't really have
[930 - 933] toasted sesame oil on a high heat but
[933 - 934] all you're doing is just taking out the
[934 - 936] aroma you can definitely still use it so
[936 - 937] that's what I'm going to do I'm going to
[937 - 939] heat that up until it's smoking crack
[939 - 941] four eggs and let that sit for a bit
[941 - 943] before I start to whisk it around
[943 - 944] because if you whisk it right away
[944 - 946] there's a higher chance of sticking once
[946 - 947] the eggs have formed a little bit of a
[947 - 949] nice shell at the bottom then I'm going
[949 - 951] to start scrambling them around and
[951 - 952] pressing them into little bits and
[952 - 954] crushing them up with the back of the
[954 - 956] Walk Ladle to kind of get these egg
[956 - 958] shards it might seem scary there's going
[958 - 960] to be some but that's kind of the part
[960 - 962] that gets the egg all nicely charred and
[962 - 964] brings out the flavor of the egg yolk
[964 - 965] you start to notice the aroma of the egg
[965 - 967] yolk come out and be quite fragrant and
[968 - 969] that's the flavor of fried rice that you
[969 - 971] get at restaurants the breath of the
[971 - 973] walk as they say is kind of working its
[973 - 975] magic at this point to stop the cooking
[975 - 977] of the eggs that much further we're
[977 - 978] going to add in our spam that's going to
[978 - 980] tank a lot of the heat once we get a
[980 - 982] nice crisp on the edge of those spam and
[982 - 984] the spam is also started to release both
[984 - 986] its fat and juices I'm going to throw in
[986 - 988] our ramen noodle packet that's going to
[988 - 990] also absorb some of the extra heat and
[990 - 992] give our noodles a little bit of that
[992 - 994] extra crispiness then I'm going to add
[994 - 996] in our scallion whites which need a
[996 - 997] little bit to cook down and after that's
[997 - 999] been evaporated a little bit then I'm
[999 - 1001] going to put in a mountain of leftover
[1001 - 1004] just rice we had leftover is better you
[1004 - 1005] can definitely make it with fresh but
[1005 - 1007] leftover for me makes a little bit
[1007 - 1009] easier because it dries out the rice and
[1009 - 1010] it makes it easier to kind of break up
[1010 - 1012] into these small bits the goal of this
[1012 - 1014] is to kind of use the back of the W
[1014 - 1016] Ladle and toss it around break up any
[1016 - 1018] clumps and almost have every single
[1018 - 1020] grain of rice separate from the other no
[1020 - 1022] sticking and I was taught this by my
[1022 - 1024] friend Eric who runs two Taiwanese
[1024 - 1026] restaurants in New York and he says by
[1026 - 1028] having every grain of rice separate it
[1028 - 1029] almost Cooks like a steak and Sears
[1029 - 1031] correctly on the outside which is a
[1031 - 1033] pretty cool way to think about it once
[1033 - 1035] the rice is as separate as much as
[1035 - 1037] possible and turn and and frying up and
[1037 - 1039] almost dancing again on the edge of the
[1039 - 1041] walk it's now time to add the scall and
[1041 - 1044] greens turn off the heat and just give
[1044 - 1045] the scallion greens just a little bit of
[1045 - 1047] a mix in with the hot fried rice just to
[1047 - 1049] break the rawness a little B cuz we
[1049 - 1051] don't want these to wilt once the fried
[1051 - 1053] rice is ready the whole process from
[1053 - 1055] start to end definitely took around 20
[1055 - 1056] minutes so the fried rice isn't
[1056 - 1057] something you can make in a large
[1057 - 1059] quantity really quickly at least the way
[1059 - 1061] that I personally like to make it I'm
[1061 - 1064] going to serve this on a plate invert it
[1064 - 1066] show you guys how it looks and you can
[1066 - 1067] see all those little squiggly ramen
[1067 - 1070] noodles just in there hanging out and
[1070 - 1071] I'm curious to see if this fried rice is
[1071 - 1073] going to be extra crispy not just
[1073 - 1075] because of the ramen noodle texture but
[1075 - 1077] because the noodles absorbed any excess
[1077 - 1079] moisture from from the Steam and the
[1079 - 1082] moisture of everything else in the rice
[1082 - 1084] ooh this is delicious I really like it
[1084 - 1086] the crunchiness adds a really nice
[1086 - 1087] texture to fried rice I might start
[1087 - 1090] making all my fried rice like this as
[1090 - 1091] far as seasoning I thought the seasoning
[1091 - 1093] packets would be enough but this could
[1093 - 1096] use a little bit more MSG I really like
[1096 - 1097] this one this is probably one of my
[1097 - 1099] favorite ways to just make ramen so far
[1099 - 1100] even though it's a little bit more
[1100 - 1103] involved but this one is a great recipe
[1103 - 1104] and they do serve this dish in
[1104 - 1107] restaurant sometimes which does say
[1107 - 1110] something okay next up up we have Ramen
[1110 - 1112] kacho Pepe again I apologize to the
[1112 - 1114] Italians but this one seems fun as well
[1114 - 1116] I'm going to take this parmesan and just
[1116 - 1118] freshly grate a good amount of it and
[1118 - 1120] this one is actually inspired by David
[1120 - 1121] Chang he did a video about this a long
[1121 - 1123] time ago on mind Dev AA where he show
[1123 - 1125] had to make this and I thought it'd be
[1125 - 1127] really fun to try so thank you all right
[1127 - 1130] in a pan we got one cup of water a pad
[1130 - 1132] of butter a little bit of olive oil and
[1132 - 1134] then we're going to throw in our cheese
[1134 - 1136] once the water has started to heat up a
[1136 - 1138] bit essentially making like a Cheesy
[1138 - 1141] watery sauce then in goes the dry ramen
[1141 - 1143] noodles and we're going to cook this on
[1143 - 1145] a medium heat but the whole point of
[1145 - 1146] this is to make sure that we're stirring
[1146 - 1148] vigorously the whole time making sure
[1148 - 1150] that the Raman is not only cooking but
[1150 - 1152] also agitating the sauce so that the
[1152 - 1155] sauce hopefully doesn't break my guess
[1155 - 1157] on why this works is because there's
[1157 - 1158] starch coming off from the noodles so as
[1158 - 1160] the starch enters the water and with all
[1160 - 1162] that agitation and all those nooks and
[1162 - 1163] crannies of the ramen it's really
[1163 - 1166] helping the cheese sauce emulsify and
[1166 - 1167] yeah there is no breaking this is on a
[1167 - 1169] pretty high heat I even saw saw some
[1169 - 1171] pretty hot boiling bubbles in the corner
[1171 - 1173] but the sauce is not broken which is
[1173 - 1175] pretty cool I guess it's a cool way to
[1175 - 1177] think about how using a product like
[1177 - 1179] instant Ramen could really help I guess
[1179 - 1182] a sauce that is notoriously hard to make
[1182 - 1185] sometimes so once this is all mixed and
[1185 - 1186] the ramen have finally cooked through
[1187 - 1188] I'm going to add a little bit more
[1188 - 1190] cheese just for good measure cuz why not
[1190 - 1192] a little bit more pepper and then plate
[1192 - 1193] this and then just put the ramen
[1194 - 1196] seasoning on the top rather than inside
[1196 - 1198] I think in this way you can get a lot
[1198 - 1200] more of the contrast between the two
[1200 - 1202] tasting on its own it was really good
[1203 - 1204] but with the seasoning I think it really
[1204 - 1206] takes us to the next level American
[1206 - 1208] cheese goes really well with shinr and
[1208 - 1210] seasoning but I even think something
[1210 - 1211] like parmesan or something milder can
[1211 - 1213] really pair well with something that has
[1213 - 1216] such a kick yeah this one's my favorite
[1216 - 1218] by far flavor-wise technique wise
[1218 - 1221] Simplicity wise it might not be easy but
[1222 - 1224] delicious all right next up we're going
[1224 - 1226] to make something that's called Rose
[1226 - 1229] Ramen or Rosé Ramen popularized in Korea
[1229 - 1231] this is kind of a pink creamy sauce
[1231 - 1233] which is a combination of red and white
[1233 - 1234] we're going to take a good amount of
[1234 - 1236] milk in a pop and just cook our ramen in
[1236 - 1238] it but while it's cooking the red comes
[1238 - 1241] from a tablespoon of Ki Jang and just to
[1241 - 1243] you know amp things up a little bit more
[1243 - 1244] to make it feel like we're cooking
[1244 - 1246] cooking a couple of cut up onions a
[1246 - 1249] Ramen seasoning some cocktail sausages
[1249 - 1251] cuz that's just another fun thing that
[1251 - 1253] tastes better with this and just cook
[1253 - 1254] these until the noodles are pretty much
[1254 - 1256] good because the milk is going to be
[1256 - 1258] thickened on its own and the starts from
[1258 - 1260] the noodles is going to be also
[1260 - 1262] thickening the sauce we don't need to
[1262 - 1264] drain this at all add a touch of sugar
[1264 - 1266] because that always goes good with these
[1266 - 1267] kinds of flavor profiles and a little
[1267 - 1270] bit of more splash of a milk and just go
[1270 - 1272] into a bowl it's super easy the sauce
[1272 - 1274] makes itself we're going to add some
[1274 - 1275] scallions just at the very end to kind
[1275 - 1277] of you know break things up a bit and
[1278 - 1280] yeah this is a I guess a easy version of
[1280 - 1284] Rose Ramen or Rosé Ramen tastes good the
[1284 - 1286] cocktail sausag is just always just
[1286 - 1287] something that tastes way better when
[1287 - 1290] they're heated in another dish and just
[1290 - 1291] a really good easy way to kind of make a
[1292 - 1293] creamy Ramen without actually having to
[1293 - 1296] use cream okay next up one of my
[1296 - 1299] personal favorites Curry Raman so we
[1299 - 1301] have Japanese Curry packs that I always
[1301 - 1303] usually have in the pantry first I'm
[1303 - 1304] going to cut up some leftover carrots
[1304 - 1306] and onions just going to sauté them in a
[1306 - 1308] little bit of butter add a good amount
[1308 - 1310] of water going to throw in our Raman
[1310 - 1312] seasoning I'm also going to throw in a
[1312 - 1314] curry block from the packet and once
[1314 - 1316] that's bubbly and all that Curry block
[1316 - 1318] has dissolved and started to thicken I'm
[1318 - 1321] going to also cook the Raman itself in
[1321 - 1322] the curry and not having to drain it at
[1323 - 1324] all and then I'm also going to crack an
[1324 - 1326] egg on top so that way get a little bit
[1326 - 1328] of a nice surprise I'm going to cover
[1328 - 1330] this so that the steam can cook the egg
[1330 - 1332] and the noodles evenly and we're going
[1332 - 1334] to top this with scallions and eat this
[1334 - 1336] straight out of the pot sometimes these
[1336 - 1338] vessels are great because not only do
[1338 - 1340] you just cook out of it you it serves as
[1340 - 1343] your eating vessel as well and it's a
[1343 - 1345] single serving well I guess everything
[1345 - 1347] is single serving if you're brave enough
[1347 - 1349] yeah this is just Cur Cur adaman made
[1349 - 1352] with two incredible shelf stable Pantry
[1352 - 1355] items from two different cultures and
[1355 - 1357] something about the flavor of Japanese
[1357 - 1359] Curry combined with bigger more
[1359 - 1361] explosive flavors like a Ramen seasoning
[1361 - 1364] pack just tastes so so so so good it's
[1364 - 1366] like one plus 1 equals
[1366 - 1368] star I made this one many many times
[1368 - 1370] with many different kinds of flavors but
[1370 - 1372] it really is greater than some of its
[1372 - 1373] parts even though it may not look as
[1373 - 1377] flavorful as it is I love this one all
[1377 - 1379] right next one I thought it' be fun to
[1379 - 1380] kind of try something based on another
[1380 - 1383] video we've done we made a video that
[1383 - 1385] was about the Assassin spaghetti after
[1385 - 1386] throwing some thinly chopped garlic and
[1386 - 1388] sautéing that until Brown in some olive
[1388 - 1391] oil I'm going to take the ramion out of
[1391 - 1393] its packet and cook the dry noodle
[1393 - 1395] straight in the oil try to get as much
[1395 - 1397] of a toast on this as possible although
[1397 - 1398] it's not really working that well
[1398 - 1400] because uh it's not got the best kind of
[1400 - 1403] surface area for contact with the pan so
[1403 - 1404] we're going to do as much as we can
[1404 - 1406] before everything starts to burn and
[1406 - 1408] then just going to Ladle in some Jarred
[1408 - 1410] tomato sauce on top and just a little
[1410 - 1411] bit of water kind of cooking that down
[1412 - 1413] and the moment it starts to get sticky
[1413 - 1415] and almost starts to burn going to add a
[1415 - 1417] little bit more tomato sauce we're going
[1417 - 1418] to keep on doing this until the noodles
[1418 - 1420] have actually absorbed enough liquid and
[1420 - 1422] have cooked through and it's deeply
[1422 - 1424] caramelized and on the verge of almost
[1424 - 1426] being burned I remember our favorite
[1426 - 1427] Parts about the one that we made with
[1427 - 1429] actual spaghetti were kind of the crispy
[1429 - 1430] bits at the end so I'm not afraid to
[1430 - 1432] take this one a little bit further it
[1432 - 1434] does help that we do use this in a
[1434 - 1435] non-stick pan I think that's kind of the
[1435 - 1437] key to making sure that we can control
[1437 - 1440] this whole thing yeah this is I guess a
[1440 - 1444] assassin ramun or ramun ala assassina it
[1444 - 1446] is quite acidic depending on what kind
[1446 - 1447] of tomato sauce you use so I think a
[1447 - 1450] splash of cream or a little cheese at
[1450 - 1451] the end could make this really good and
[1451 - 1453] I think the kick from the ramen
[1453 - 1455] seasoning makes a tomato sauce tastes a
[1455 - 1458] little bit different all right so as you
[1458 - 1460] can clearly see we have a lot of
[1460 - 1462] scallions because well scallions and
[1462 - 1464] ramen are one of the best marriages to
[1464 - 1467] ever exist along with uh egg and ramen
[1467 - 1469] and American cheese said chin Ramen so
[1470 - 1471] what do you do with you have a bunch of
[1471 - 1474] scallions you make scallion Ramen so
[1474 - 1476] that's exactly what we're going to do
[1476 - 1478] first to make a base sauce I'm adding
[1478 - 1480] soy sauce some leftover Chinese black
[1480 - 1483] vinegar from before good squirt of Honey
[1483 - 1485] the ramion seasoning and just the dry
[1485 - 1488] vegetables and mixing that together and
[1488 - 1489] then we're going to take some scallions
[1489 - 1491] chop them into just pretty rough
[1491 - 1493] sections they don't have to be small and
[1493 - 1495] we're going to actually fry these in a
[1495 - 1497] good amount of toasted sesame oil until
[1497 - 1499] they have been nice and brown this is on
[1499 - 1501] a medium Heat this might take a little
[1501 - 1503] bit to make sure that the water content
[1503 - 1504] releases before the scallion start to
[1505 - 1507] burn but the scallion should look pretty
[1507 - 1508] dark and not green At All by the time
[1508 - 1510] you're done but this should be very very
[1510 - 1512] very fragrant once that's ready we're
[1512 - 1514] going to add our sauce directly into the
[1514 - 1516] oil cook that around and let it reduce
[1516 - 1518] after it gets hit with some heat and
[1518 - 1520] then I'm going to add our cooked ramen
[1520 - 1522] noodles which have been drained off
[1522 - 1524] camera and just toss them in there and
[1524 - 1526] plate these up now this might not look
[1526 - 1528] like the most craziest delicious ious
[1528 - 1530] thing in the world but the aroma and the
[1530 - 1532] fragrance from the oil and the scalling
[1532 - 1534] just combining with all those delicious
[1534 - 1536] things from the sauce and the seasoning
[1536 - 1538] just make this one of my favorite ones I
[1538 - 1541] guess ever the flavor is just so strong
[1541 - 1542] if you're like me and you like that kind
[1542 - 1544] of burst just where every single part of
[1544 - 1546] your taste buds is just being stimulated
[1547 - 1548] you're going to like this one it's just
[1548 - 1551] super super super delicious and I really
[1551 - 1554] wanted to keep eating it but we were so
[1554 - 1556] full and we still had a couple more so I
[1556 - 1558] we're going to hold back we did make a
[1558 - 1559] good amount of extra sauce though so now
[1560 - 1562] we have half of a bowl of just scallion
[1562 - 1563] oil sauce that I'm sure we'll find
[1564 - 1565] something to do with later we're going
[1565 - 1568] to hold on to that so we made a lot of
[1568 - 1570] ramen dishes and Tony and rachal lime
[1570 - 1572] ate a lot and took home a lot but to be
[1572 - 1574] honest we do have some ones we couldn't
[1574 - 1577] finish in our leftover so let's have
[1577 - 1578] some fun trying to figure out what to do
[1578 - 1580] with these leftover completed Ramen
[1580 - 1582] dishes have now gone up you know gone
[1582 - 1585] cold and congealed and soggy no longer
[1585 - 1587] chewy and noodle like this is the Rosé
[1587 - 1590] Ramen from earlier this one was just
[1590 - 1592] kind of sitting around and as you can
[1592 - 1594] see is congealed and cold and in the
[1594 - 1596] shape of its container what we're going
[1596 - 1598] to do is I'm going to go ahead and take
[1598 - 1600] these cocktail sausages cut these up
[1600 - 1602] into a little pieces going to fry these
[1602 - 1603] until they're nice and toasted and then
[1603 - 1606] just dump in the noodles as well and
[1606 - 1607] kind of just break them up with a
[1607 - 1609] spatula and just kind of try to get a
[1609 - 1610] nice amount of heat so that they're
[1610 - 1612] getting a little bit of crisp and toast
[1612 - 1614] on them they're no longer these ramen
[1614 - 1615] noodles at this point I kind of treat
[1615 - 1617] this almost just as like rice once this
[1617 - 1618] is all kind of toasted toasted through
[1618 - 1620] and things are looking a little bit
[1620 - 1621] better I'm going to save half of this
[1621 - 1624] toasted crisped up Rosé Ramen mixture
[1624 - 1626] for later and use half of it in
[1626 - 1628] remaining in the pan and then I'm going
[1628 - 1630] to add squirt of ketchup and a little
[1630 - 1632] bit of soy sauce cuz I'm going for more
[1632 - 1634] of like an Omar rice flavor profile here
[1634 - 1635] I thought that would go well with the
[1635 - 1637] cocktail sausages as well the noodles
[1637 - 1639] and then once that's all stir fried I'm
[1639 - 1641] going to push this mixture into the
[1641 - 1643] corner of the pan and then I'm going to
[1643 - 1645] add in four beaten eggs and kind of try
[1645 - 1647] to layer them into one solid sheet at
[1647 - 1650] the bottom making sure to coat the edges
[1650 - 1651] of the noodle mixture in it so that it
[1651 - 1653] adheres to it and I'm going to cover it
[1653 - 1655] wait for it to cook and then roll this
[1655 - 1657] up and essentially kind of make a Ramen
[1657 - 1662] version of omu rice or uh omu Raman or
[1662 - 1664] ramlet I don't really know which one
[1664 - 1667] sounds better but it's essentially a way
[1667 - 1670] to kind of treat the noodles as rice
[1670 - 1671] after you break them up cook them with
[1671 - 1674] flavor profiles common to Omar and just
[1674 - 1677] transform that soggy congealed kind of
[1677 - 1679] thing into something more appealing and
[1679 - 1681] delicious little squirt of ketchup
[1681 - 1683] across the top nice little drizzle for
[1683 - 1687] presentation purposes and I do agree
[1687 - 1689] this is a this is a pretty nice way to
[1689 - 1691] Jazz up some leftover Ramen because the
[1691 - 1693] egg kind of wraps around the noodles
[1693 - 1695] anyways and you're just eating like an
[1695 - 1697] egg with some flavorful starch and that
[1697 - 1698] could be anything it could be rice and
[1698 - 1700] it could be leftover Ramen cooked with
[1700 - 1702] cocktail sausages which is honestly
[1702 - 1704] quite delicious I've learned that
[1704 - 1706] cocktail sausages have now been an
[1706 - 1708] official addition to the marage to Ramen
[1708 - 1711] list okay now with the other half of
[1711 - 1713] that leftover Rosé Ramen stir fry
[1713 - 1715] mixture we made before we're going to
[1715 - 1716] make something a little bit more fun I'm
[1716 - 1718] going to take these just have them in a
[1718 - 1721] bowl and just crack in two eggs mix it
[1721 - 1723] together till I have somewhat of like a
[1723 - 1725] eggy batter I'm going to spread this
[1725 - 1727] mixture out and Fry this in a pan with a
[1727 - 1729] little bit of oil I'm going to top this
[1729 - 1731] with a heavy handful of shredded cabbage
[1731 - 1732] because we also have a lot of cabbage
[1732 - 1735] left over and then some bacon strips
[1735 - 1737] right on top I'm going to flip this by
[1737 - 1738] transferring this to a plate and then
[1738 - 1740] flipping it back over cuzz otherwise the
[1740 - 1741] cabbage and bacon would spill everywhere
[1742 - 1744] then I'm going to cook this for low heat
[1744 - 1745] approximately 10 to 15 minutes because
[1745 - 1747] the bacon does need a lot of time to
[1747 - 1749] crisp up and that's a lot of cabbage we
[1749 - 1751] got to heat through then I'm going to
[1751 - 1752] flip this back just so you guys can see
[1752 - 1754] the crispy bacon and then we're going to
[1754 - 1757] flip it back over and slide it onto a
[1757 - 1760] plate because we have now made ramen
[1760 - 1762] okonomiyaki which is a play on a
[1762 - 1764] Japanese pancake like treat that is
[1764 - 1767] often made with cabbage bacon sometimes
[1767 - 1769] stir fried noodles if it's a different
[1769 - 1772] style or just a pancake like batter and
[1772 - 1773] I think this one would work pretty well
[1773 - 1774] we're going to top this with a nice
[1774 - 1777] brushing of bonomi sauce a sweet sour
[1777 - 1780] Tangy soy based sauce as well as a
[1780 - 1782] drizzle of cupim mayo as well as
[1782 - 1785] scallion and I present to you our rokono
[1785 - 1788] Miyaki actually surprisingly delicious
[1788 - 1790] way more than I thought it would be
[1790 - 1792] something about the again cocktail
[1792 - 1796] sausages and the ramen seasoning and the
[1796 - 1798] sauce and the C it was it was so good I
[1798 - 1801] wanted to keep eating it but we you know
[1801 - 1803] again wanted to not get too full but I
[1803 - 1805] could not help myself and was stealing
[1805 - 1807] bites of this between the other ones so
[1807 - 1809] yeah this was a great way to transform
[1809 - 1812] this leftover ramun it it was higher
[1813 - 1815] expectations here's another scenario
[1815 - 1817] let's say you finish eating your Raman
[1817 - 1818] or your Ramen and you have this you know
[1818 - 1820] salty MSG filled broth and you don't
[1820 - 1822] really want to drink the soup but you
[1822 - 1823] feel bad about throwing it away and you
[1823 - 1826] don't know what to do well what you can
[1826 - 1828] do is you can take couple of eggs
[1828 - 1830] depending on how much you have left I Ed
[1830 - 1833] to crack them in broth directly just
[1833 - 1834] whisk it up and put that in the
[1835 - 1837] microwave for about 1 to 3 minutes and
[1837 - 1839] once you bring that out you top that
[1839 - 1841] with scallions and you have a version of
[1841 - 1843] steamed egg Chinese steamed egg or
[1843 - 1846] Korean egg sule or Japanese chaan Mushi
[1846 - 1848] there probably a version of this in many
[1848 - 1851] many cultures but the great thing is you
[1851 - 1853] just turn your left of a Ramen broth
[1853 - 1855] into a delicious relatively healthy I
[1855 - 1858] would say snack and maybe you're so
[1858 - 1859] hungry after you're Raman but you don't
[1859 - 1861] want to open another pack this is
[1861 - 1863] exactly what you can do and you also
[1863 - 1865] could just use up some eggs but I guess
[1865 - 1867] saying that right now might might be
[1867 - 1870] different cuz eggs are kind of expensive
[1870 - 1872] okay now we also have some leftover Mac
[1872 - 1873] and ramen from earlier I'm going to take
[1873 - 1875] this potato wrap them in a wet paper
[1875 - 1876] towel and go ahead and microwave this
[1876 - 1878] for about 5 minutes while we cut up some
[1878 - 1881] of this cheese in chunks on the bag it
[1881 - 1882] said that we had some Waka cheese from
[1882 - 1884] another Sho so we're going to be using
[1884 - 1885] that today it's kind of a nice stringy
[1885 - 1887] melty cheese then I'm going to take the
[1887 - 1889] these cheese chunks throw them in a bowl
[1889 - 1891] with our Mac and ramen throw in our
[1891 - 1894] peino and once our potato is done in the
[1894 - 1895] microwave I'm going to throw that into a
[1895 - 1897] bowl just kind of mash that up and throw
[1897 - 1899] in another potato that we had also going
[1899 - 1901] in there so we have two I guess mashed
[1901 - 1903] microwave potatoes then we're going to
[1903 - 1905] just mix this entire thing together
[1905 - 1907] combining Both Worlds of potato and
[1907 - 1909] cheese and starch and just mashing that
[1909 - 1911] together pretty intensely because I want
[1911 - 1912] to break up the texture of those ramen
[1913 - 1914] noodles and kind of turn this into one
[1914 - 1917] homogeneous starchy cheesy mixture I'm
[1918 - 1919] going to throw in some scallions to kind
[1919 - 1922] of add a little bit of acidity and bite
[1922 - 1924] to this and a little bit of cream just a
[1924 - 1926] splash thank you Tony just cuz it was
[1926 - 1928] looking a little bit dry now we have
[1928 - 1931] this cheesy potatoey Ramen Scallan
[1931 - 1933] mixture we're going to make some
[1933 - 1935] Croquettes do that just going to take a
[1935 - 1937] heavy handful of this take some of those
[1937 - 1938] cheese chunks I separated on the side
[1938 - 1941] from earlier put it in the middle and
[1941 - 1943] shape these into nice largely round
[1943 - 1945] discs these aren't going to expand or
[1945 - 1947] anything they are going to stay the same
[1947 - 1949] so it's okay that they're in these form
[1949 - 1950] then to bread them I'm going to press
[1950 - 1953] them into some panco directly no flour
[1953 - 1955] no egg just because I think the Japanese
[1955 - 1957] style Croquettes uh use a lot of the
[1957 - 1959] panco crispiness and I think the potato
[1959 - 1960] and the cheese would fry it pretty
[1960 - 1962] nicely once all the sides of each
[1962 - 1964] croquet have been coated I'm going to
[1964 - 1968] drop these now to 350° oil H definely I
[1969 - 1970] know I put a lot of cheese in there it
[1970 - 1971] seems like we went really hard on the
[1971 - 1973] cheese because there's a lot of cheese
[1973 - 1974] instantly melting out and kind of frying
[1974 - 1976] up on the floating on the surface I got
[1976 - 1978] to take that out to make sure it doesn't
[1978 - 1981] burn um yeah so as you can see our first
[1981 - 1982] one kind of came out with a lot of stag
[1982 - 1985] ties and a lot of stalagmites I don't
[1985 - 1986] know which one is which but there's
[1986 - 1988] probably both of them in this one next
[1988 - 1991] one um this one came out even worse
[1991 - 1992] there's probably way too much cheese on
[1992 - 1994] the surface and my gut says that just
[1994 - 1996] pressing them in a PCO was not doing
[1996 - 1998] enough to seal it in but the good thing
[1998 - 2001] is we still have two Croquettes left so
[2001 - 2002] I'm going to go back over to the prep
[2002 - 2006] table crack an egg beat it up and pour
[2006 - 2007] that over the remaining two croquets to
[2007 - 2010] kind of coat them before putting them
[2010 - 2013] back into the ponco for a double bread
[2013 - 2015] this one is going to provide a really
[2015 - 2017] strong layer of effective shielding and
[2017 - 2019] once we put that into the oil and Fry
[2019 - 2021] this up we can easily tell from both
[2021 - 2023] color and texture this is definitely
[2023 - 2025] looking a little bit more correct and
[2025 - 2027] more like the Croquettes that I have
[2027 - 2029] seen that one probably still has a
[2029 - 2030] little bit of those burnt cheese from
[2030 - 2032] the previous one but the fourth one and
[2032 - 2034] the final one this one looks perfect
[2034 - 2036] beautifully golden brown smooth evenly
[2036 - 2038] textured all over and really really
[2038 - 2040] really crispy looking once these cool
[2040 - 2043] let's go ahead and uh give these a crack
[2043 - 2045] open these are our Mac and ramen
[2046 - 2048] Croquettes just by repurposing what we
[2048 - 2049] already had and adding some potatoes and
[2049 - 2053] cheese M that's a good cheese pull yeah
[2054 - 2056] this one has a really good flavor Tony
[2056 - 2058] especially like this one even with some
[2058 - 2060] sriracha sauce which would taste really
[2060 - 2062] really good cuz it with cheese starch
[2063 - 2066] noodles ramen MSG pepper sauce yeah that
[2066 - 2069] sounds good okay next up another David
[2069 - 2071] Chang inspired recipe in another mind of
[2071 - 2073] Chef episode from many years ago he made
[2073 - 2075] ramen Yoki and that episode is stuck in
[2075 - 2077] my head ever since and this would be the
[2077 - 2079] perfect opportunity to try it out kind
[2079 - 2081] of doing this based off of memory I
[2081 - 2083] think he cooks half a pack of the Raman
[2083 - 2085] and milk takes it out when it's half
[2085 - 2087] cooked so not all the starch is
[2087 - 2089] gelatinized and then he actually throws
[2089 - 2091] it into a blender with some of the milk
[2091 - 2093] that he cooked it in so starchy milk
[2093 - 2095] blended with half cooked Ramen and then
[2095 - 2098] he adds a seasoning puts this into a bag
[2098 - 2100] and just like normal Andi you kind of
[2100 - 2102] pipe it out over boiling water and use a
[2102 - 2105] knife or something to cut little I guess
[2105 - 2107] pillows into the water once those are
[2107 - 2109] boiled I'm going to take these out and P
[2109 - 2113] fry these in a little bit of butter um I
[2113 - 2115] realized now in hindsight that I
[2115 - 2116] definitely should have rewatched what he
[2116 - 2119] did because I forgot to add egg yolks
[2119 - 2121] which definitely would have helped bind
[2121 - 2122] these together because these are kind of
[2122 - 2125] squishing and falling apart so I missed
[2125 - 2128] a very crucial step in making these but
[2128 - 2130] even though we pan fried these we can
[2130 - 2131] still dust them with a little bit of
[2131 - 2134] ramen seasoning and call these more of
[2134 - 2136] like a just a crispy Ramen snack for the
[2136 - 2139] kids not really a Ramen Yoki of anything
[2139 - 2141] just uh you know still good eat on the
[2141 - 2142] side but there's one day you should
[2142 - 2145] definitely go back and revisit this when
[2145 - 2147] we have more uh more egg yolks I think
[2147 - 2151] we're pretty much out of eggs uh-oh
[2151 - 2152] speaking of being almost out of
[2152 - 2155] everything we are now at the end of our
[2155 - 2158] Raman party Journey but the thing is
[2158 - 2159] just got a lot of stuff left over from
[2160 - 2162] all these recipes and now in the spirit
[2162 - 2164] of just having fun and also cooking just
[2164 - 2166] you know all of our leftovers and making
[2166 - 2168] something delicious out of it let's go
[2168 - 2171] ahead and try to make this work so we
[2171 - 2173] got our scallion oil Ramen sauce from
[2173 - 2175] earlier that's super strong I'm going to
[2175 - 2177] take all of our leftover seasoning which
[2177 - 2180] includes the ramen seasoning the rice
[2180 - 2181] cake seasoning which is like a spicy
[2181 - 2183] pepper sauce and some other things they
[2183 - 2185] had in that bag just kind of throw it
[2185 - 2187] all together add a little splash of soy
[2187 - 2188] sauce sauce just in case we need a
[2188 - 2191] little bit more sodium and then we also
[2191 - 2193] have some chicken skins that we found in
[2193 - 2195] a plastic bag so I'm just going to cut
[2195 - 2197] them up and make sure that we can use it
[2197 - 2199] and then we're going to chop up some
[2199 - 2201] garlic we had a leftover bulb that was
[2202 - 2204] like half missing want to chop up our
[2204 - 2206] cocktail sausages into small chunks
[2206 - 2208] going to slice up that half of an onion
[2208 - 2210] cut up some carrots cut up that bell
[2210 - 2213] pepper cut up this whole bunch of
[2213 - 2216] cabbage and our Bunches of scallion
[2216 - 2217] making sure to keep the whites and the
[2217 - 2219] green separate once again all right
[2219 - 2221] let's just go and make a giant stir fry
[2221 - 2224] Ramen dish in this walk instead of using
[2224 - 2225] oil I'm going to take all those chicken
[2225 - 2228] skins and cook them on a low heat until
[2228 - 2229] all the fat has rendered out and the
[2229 - 2232] chicken Skins are fully crisped through
[2232 - 2233] and we have a good amount of fat to
[2233 - 2235] start stir frying then I'm going to
[2235 - 2237] throw in our chopped up cocktail
[2237 - 2239] sausages again just to make sure that we
[2239 - 2240] can get that nice and crispy and for
[2240 - 2242] that to release its fat and Juice as
[2242 - 2245] well now I'm going to throw in our
[2245 - 2247] cabbage and making sure that all this
[2247 - 2249] fat and juices are coating the cabbage
[2249 - 2251] and kind of stir frying this until the
[2251 - 2252] cabbage is getting a nice Char and has
[2253 - 2254] been wilted down I think cabbage is one
[2254 - 2255] of those things that is really
[2255 - 2257] underrated but with the right Heat and
[2257 - 2259] the right amount of fats and Seasonings
[2259 - 2261] and technique it can really transform
[2261 - 2264] into something quite delicious now while
[2264 - 2266] the cabbage is being cooked I'm going to
[2266 - 2268] cook the leftover two packs of ramen
[2268 - 2270] that we have left over as well as the
[2270 - 2273] rice cakes in the same pot until those
[2273 - 2275] are ready to go then I'm going to add
[2275 - 2277] the onions and the bell peppers stirfry
[2277 - 2279] that around a bit and then add in our
[2279 - 2281] drained noodles and rice cakes and then
[2281 - 2283] throw in the scallion whites on top of
[2283 - 2285] that now I'm going to put in that really
[2285 - 2288] potent stir fry sauce that we made from
[2288 - 2289] all those packets and sauces from
[2289 - 2292] earlier once we stir fry that up I'm
[2292 - 2294] going to add in our scalling in Greens
[2294 - 2295] toss it just a little bit to break the
[2295 - 2298] rawness and serve this up now this took
[2298 - 2300] some while because we had to cook this
[2300 - 2303] in layers but this looks and tastes just
[2303 - 2305] like an upgraded version of those
[2305 - 2306] Chinese stir fry noodles you might get
[2306 - 2309] at the food court at the mall though
[2309 - 2310] this is definitely a little bit more
[2310 - 2313] flavorful it's a really fun way to just
[2313 - 2315] use up all the things you kind of have
[2315 - 2316] in the fridge left over cuz they all
[2316 - 2317] kind of work together if you cook it
[2317 - 2319] correctly even though there's things
[2319 - 2322] like cocktail sausages I love the fact
[2322 - 2323] that the rice cake texture kind of
[2323 - 2325] breaks up the noodles it's kind of like
[2325 - 2327] a fun little Jewel I kept reaching for
[2327 - 2328] no matter what and it tasted really good
[2328 - 2331] cuz it also absorbed up a lot of the
[2331 - 2333] sauce and this dish is a culmination of
[2333 - 2335] pretty much almost half of our dishes
[2335 - 2337] that we made today so there's no Sur
[2337 - 2338] surprised that it tastes really really
[2338 - 2340] really good almost like an Avengers of
[2341 - 2344] the leftovers and yeah I ate a lot of
[2344 - 2346] this one and not only did we pack up
[2347 - 2349] this dish but we packed up every single
[2349 - 2351] thing that we had to make sure that none
[2351 - 2353] of the ramen today we made went to waste
[2353 - 2355] Tony was a champ and really took home a
[2355 - 2357] lot of it he texted me later saying he
[2357 - 2360] felt like Scrooge McDuck just eating his
[2360 - 2362] way through all the different kinds of
[2362 - 2364] ramen dishes and I'm glad that we were
[2364 - 2366] able to do this because it was a fun
[2366 - 2369] time I learned a a lot about Raman I got
[2369 - 2370] to know it very well after having used
[2370 - 2373] over 20 packs of it I got to also try
[2373 - 2375] out new recipes I never made before I
[2375 - 2376] got to try out techniques that we just
[2376 - 2378] came up with on the Fly got to try out
[2378 - 2381] recipes from other countries that w't
[2381 - 2383] Viral or were just part of their culture
[2383 - 2385] and definitely learned a lot and we'll
[2385 - 2388] be taking a lot of these techniques to
[2388 - 2391] heart thank you for joining our ramen
[2391 - 2395] party until next time
[2401 - 2406] [Music] C down