Listen, if you were making fresh pastas/noodles for the first time, or the first few times for that matter, chances are, they will probably fall short.
Yeah, this may sound counter-inspirational or perhaps even discouraging from someone who is at this very moment, and repeatedly for a number of times in the past, trying to get you to make one. But I hope I did, as a diligent practice for myself as well, stressed the key-point, perhaps the only key-point crucial to the success of making fresh pastas/noodles and that is – the only way to be good at making fresh pastas/noodles at home is to acknowledge that it isn’t, and shouldn’t be, a straightforward thing. And whoever’s told you that it is, either sucks at it or…
Yeah, they suck.
WHOEVER TELLS YOU THAT MAKING FRESH PASTAS/NOODLES IS A STRAIGHT-FORWARD THING, EITHER SUCKS AT IT OR…
YEAH, THEY SUCK.
Hey that goes for me as well, as in if I had in the past in any way, made it sound like a failsafe dinner or advertised for any kind of one-dough-fits-all type of pasta-fantasy, like so many other recipe promoters out there, then let me tell you once and for all that – we were fucking lying.
No pastas/noodles are made equal.
Simple, yes maaaybe, if we were talking about the basic makeup of ingredients that doesn’t stray far from some kind of flour mixed with some kind of liquid, but the dummy section pretty much ends there. What type of flour? Typical wheat flours, yours or mine? What type of liquid? Eggs are largely made with water, too but yolks come with fat and flavor where whites come with proteins that strengthen the dough, and what is it that we want? What shape is the pasta/noodle? Thick fat boys may require a softer dough whereas thin, delicate ones may need a bit more build and in between them two, there are fifty shades of chew.
Just came home from an extra long weekend-getaway from Bangkok, my second time visiting this feasting sanctuary and wow, it is even better than I remembered. I’m not going to play expert and include a traveling guide with this post because when it comes to Bangkok, I’m not, yet. But I will however, include some links (with or without photos) to some of the memorable moments we experienced on this trip. It’s not a lot. After all, it was a 2 1/2 day quickie. Plus a noodle recipe that brings me back whenever I miss that city, which is to say, always.
Before you say anything, you’re right, this isn’t authentically anything. It isn’t a particular Thai dish, doesn’t even have a real title (the fact of the matter is, I didn’t have a clue what most of the dishes we ate were called), but what it is, is a recollected combination of flavours that brings me back to that plastic stool and folding table on a hustle-and-bustle street-corner in Bangkok, hitting the right notes. The aromatic broth… the strings of supple and chewy rice vermicelli… the crunch somewhere in between… the zing, what’s that?… but wait there comes the heat, then savouriness, sweetness, one after the other, tangled but distinct at the same time, intriguing but too consuming to investigate. That memory, to me at least, is not an absolution, but a chest of vibrant paints and crayons that splatters beautifully over a blank canvas, different every time but always a balance in perfection.
I went with a cheated version starting with store-bought chicken stock which I then built flavours on top. But you can of course, applauded, start with pig bones, beef bones, or any combination of broth-builder that you prefer, keeping in mind that as long as you get a grip on the major aromatics and template of flavours, chances are, your noodle just can’t taste bad if not delicious. Aromatics like lemongrass, galangal, pandang leaves, star anise, kaffir lime leaves… they are, together, a proven equation for a damn good reason. But what the hell is the “template of flavours” you ask? Which brings me to say…
Just stick with TheDon and TheHoly Foursome.
On every tables of every noodle-stalls in Bangkok, almost always and if not you’re entitled to get angry, are a fixed collection of condiments, the paints and crayons if you will, which ultimately determines the flavour profile of every individual bowl of noodles, different and deeply personal to every patron’s preferences. I call them, The Don and The Holy Foursome:
The godfather himself, kiss his hand, is a bottle of fish sauce – SAVOURINESS. Then, toasted and crushed chili flakes – HEAT. Blended fresh chili in vinegar – ACIDITY. Toasted and crushed peanuts and fried garlics – AROMAS and CRUNCH. A jar of sugar – SWEETNESS.
Always. Always. Respect them, but be playful. I always like mine with high pitch in heat and acidity, with a good dose on aromas and crunch, then subtle on sweetness, but I’ve also seen others dousing sugars over their noodles like it’s breakfast cereals. And, of course, a dash of The Don is always an offer you can’t refuse.
rice vermicelli, variety depends on your preference
Thai basils and bean sprouts
sugar and fish sauce to season
MSG
Instructions
MAKE TOASTED CHILI FLAKES: Mix chili flakes and vegetable oil together in a skillet until it resembles wet sand. Set over medium heat, stirring constantly, until they turn darker in color and smells fragrant. Transfer immediately into a bowl to cool (it will burn quickly and become bitter).
MAKE BLENDED CHILI VINEGAR: Over stove-flames or with a torch, char the skins of the chilis until completely blackened, then scrap away the black skins and seeds with a small knife and discard. Blend the chilis with vinegar and sugar in a blender until coarsely pureed. Set aside until needed.
FRIED GARLIC AND TOASTED PEANUTS: Combine finely minced garlic and vegetable oil in a small pot over medium heat, stirring constantly, until the garlics start to turn light brown in color (this will take a few minute)(*don't let them turn dark brown or they'll be bitter*). Drain immediately through a fine sieve and let cool. Reserve the oil. Once the garlics are cooled, pound them together with roasted peanuts in a mortar until coarsely ground.
MAKE THE BROTH: Blend a couple cups of chicken stock with lemongrass, galangal and pandang leaves until coarsely blended. Transfer into a large pot with the rest of the chicken stock, along with cinnamon stick, kaffir lime leaves, cilantro stems, star anise, reserved garlic oil, dark soy sauce, ground white pepper, light brown sugar and ground black pepper. Bring to a simmer and cook for 30 min, then add the fish sauce and meat balls, and cook for another 10 min.
Meanwhile, make the minced lemongrass chicken: Cut the chicken into small pieces then set aside. In a food-processor, blend lemongrass and ginger until finely chopped. Add the chicken, fish sauce, ground white and black pepper, and pulse until the mixture is finely ground (like sausage consistency). Add 2 tbsp of the reserved garlic oil into a skillet over medium-high heat. Add the kaffir lime leaves and cook until fragrant, then add the chicken-mixture, breaking it up with a wooden spoon, and cook until slightly browned on all edges. Set aside until needed.
TO ASSEMBLE: On the table, arrange a bottle of fish sauce, a small jar of light brown sugar, toasted chili flakes, blended chili vinegar, fried garlic/roasted peanuts, and a couple bunch of fresh Thai basils.
Cook the rice vermicelli according to instructions and divide into bowls, with a small handful of bean sprouts and a good pinch of MSG (that's how it's done, ok? that's how it's done). Pour the broth into the bowl through a fine sieve, then add a couple of meatballs and a good large spoonful of minced lemongrass chicken into each bowls. Adjust your own season with the condiments then slurp.
Notes
This broth can be built on store-bought chicken stock, or from scratch with pork bones and water.
I understand what it’s like. It’s totally okay. Happens to everyone.
We venture into unfamiliar, “exotic” markets coming from strange corners of the world, seeing bewildering ingredients for the very first time of our small existence, feeling intrigued, curious, excited even, and then at the end of a good thorough lap we walk out of the markets with our sparkly eyes wide open and our shopping bags, utterly empty. Hey, I do it all the time, like last week in an Indonesian grocery store, and then again yesterday in this “sports goods” shop? It’s no fault of our own, actually if anything, only human nature, to take caution with unfamiliarities. It’s survival instinct 101. As far as I know, no one has ever died from tomato sauce in a jar or freezer-section pizzas, right? I guess I’m just trying to say, I can relate.
NESTED WITHIN, IS A JEWEL, DENSE AND COMPRESSED WITH THE ESSENCE OF ITSELF, HIDDEN TO BE EXCAVATED FROM THE BLACK SALTED EARTH
A RED DIAMOND
But growing up from two distinctively different backgrounds and cultures also means that, I too, relate to the other side, perhaps from your perspective, the scary side, the side that is teeming with strange and unfamiliar ingredients, flying pig-parts and deeply rouge sauces that hurt. Being a Taiwan-born, Canada-fed then New York-aged piece of mind, one foot half-in half-out on all sides for as long as 25 years, naturally, you know for my thighs’ sake, I want to find ways to close the distance between each, a distance that is all but illusions and narrower than anyone thinks. Because I’m also from the other side that knows stuff that you don’t. The other side that tries to shout “Hey there’s good stuffs here, really good stuffs, and you should try it!”, but often times in inaudible volume with a world that is too busy to investigate.
It’s not anyone’s fault. We didn’t shout loud enough.
Drifting over moving chaos, under the clouds of settling dusts, weeks… have passed. It’s been almost a month since my last post, the longest it has ever been.
This posting gap was considerable in blogging years, unplanned nor welcomed, and in many ways in fact, nerve-wrecking. But I wanted to do the first “official” post properly, to wait, to get all the shit that needs to be done in our apartment, one that we renovated ourselves 6 years ago before moving to Beijing, so I could include a proper introduction of our new life to your all in this post. Kind of… Friends, apartment. Apartment, friends. Now help yourself at the buffet.
But turned out, as it seems, that there is more work involved behind those House And Garden variety of apartment showoffs that I used to take completely granted for. After 4 weeks of grinding constructions, big and small, to touch up those little imperfections that, really, bothered nobody but myself… the apartment, is still not there yet. So I decided not to wait any longer. This post may not include apartment therapy – maybe in another week – but worry not, it’s still got food.
Now, for the first “official” post marking a new beginning in Hong Kong, I thought it was only fitting that we start with something iconic to this city.
Every city needs a hero. Best yet, an nourishing one, dependable, non-judgmental, and accessible to all under its shelter, big or small, rich or poor. One that doesn’t care if you were hustling sober through the high traffics or stumbling drunk on the stone-cold pavement, always and forever, as the city promises, the rescue that is steaming just around the corner. Dirty water hot dog in New York, jian-bing in Beijing. Here, this thing called curry fish balls is the food-hero that bonds between Hong Kong’s identity and its people who hold it dearly.
The fish balls, pre-fried, are boiled in a large tank of neon-yellow water which gets replenished as more fish balls are removed from the water, and served with a spoonful of curry sauce and hot sauce to standing customers huddling around the booth. This boil-and-sauce technique, I suspect, is catering more to a streamlined service with higher turn-overs than say, optimising flavours. The fish balls, without actually being cooked in the curry, are slightly bland and therefore have to draw all their flavours from the topical sauces instead of being a single, together, perfect entity. This makes sense for street vendors, of course, especially in this relentlessly expensive city where any means necessary to speed up services are justifiably, if not rudely, executed. But if we were to recreate this dish at home – and I would argue that it’s in the best interest to honor its complexity – we shall do things a little differently.
Hey guys. I know I’ve been a bit absent lately. So many changes and curve balls have been flying around in all directions I feel like I’m all twisted up like a hot pretzel! I can’ wait to share all these updates with you (EEEWGE news, guys! And, uh no, I’m not pregnant… nor is it a book thing, not yet), but for now, please let me quickly share this bibimbap recipe (or more accurately, hoedeopbap as a reader pointed out) with you. This is one of my absolute favourite things to eat lately. It’s deceivingly easy to make, unbelievably delicious, not to mention, coincidentally healthy because it’s borderline a veggie-bowl. I think you’d be very surprised by how good it is, like I was, considering how little “cooking” was involved. I make a big batch of the toppings and keep them in the fridge, which would more than adequately sustain the following couple days of crazy balling (which, again, I will soon update you on ;). So… yup, eat up. Eeewge, guys… eeewge.
It is the first day of the Chinese New Year holiday, and I’m quickly leaving you with my version of a festive and symbolic dish that are served in many Chinese holidays or events. Taiwanese call it “noodle threads (面线)”, or as it is called “wire noodles (索面)” in southern China. It’s extremely long and elastic which makes them resistant to breaking and thus symbolizes longevity and eternity. And in a deeply superstitious Taiwanese culture, this purpose alone is sufficient to get it invited to every events where they’d like to see good omen literally printed on the menus.
But I don’t eat it like any of that non-sense. I love this noodle simply because it’s freaking good.
It has a super fine, silky and soft but slightly chewy texture with a subtle saltiness. And it is just the ultimate February-comfort food, especially soaked in dense chicken stock infused with a deeply nutty, gingery and garlicky black sesame paste, and the pungent aroma from crispy fried shallots. Its smooth and yarn-like body slides effortlessly into the tummy, with a sip of darkened and aromatic broth that lingers in the mouth. Every time I make this, I wonder why I don’t make it more often.
So friends, Happy CNY. Live long and prosper.
Servings: 4
You should be able to find this type of noodles in most Asian supermarkets, or such as this one from online sources. Or you can substitute with the shorter, Japanese version called somen (hair noodle).
Evenly mix toasted sesame oil, black sesame paste, grated ginger, grated garlic and salt together, then set aside. If you’re frying your own shallots, drain them well after frying and season with a good pinch of salt. If you are using store-bought, sautée it slightly over medium low heat to bring it back to life, and season with a bit of salt. Crush the crispy shallots until resembling coarse breadcrumbs.
Bring your chicken broth to a boil, then season well with salt. Ladle the broth into serving bowls then add a dash of sake, and swirl in 1 scant tbsp of the black sesame-mixture for each bowl. Bring a large pot of water to boil, and cook the noodles just until done (it should only take a couple min). Drain well, then transfer into the soup. Top generously with crispy fried shallots and dust with white pepper. Serve immediately.
IF YOU LIKE STUBBY AND CHEWY PASTAS, LIKE ORECCHIETTE, YOU’RE GONNA LOVE THIS
Are you still waiting for your simple, elegant, next go-to dinner party recipe that you can strut out in front of an impressed crowd and say “oh this? I just pulled it out of the fridge“?
Well, this one is mine.
In case you aren’t aware yet, but for the past two weeks, I’ve been and will be stuck with tiny and barely equipped kitchens in rented apartments all the way till early January. You know when they say, you don’t know what you have until you’ve lost it? Well, I feel exactly the same about my kitchen. Because what I have now in my temporary possession is a bended cutting board, a non-stick skillet, and a knife that’s about as sharp as a letter-opener. But, strangely, it is always when I don’t have something, that I find myself wanting it the most.
Two days ago, like a crippled soldier standing amidst the desert, not the most convenient timing of all you see, I found myself really, really craving some homemade pastas.
