I love noodles or all kinds, but I haven’t had much luck in the noodle making department. I’ve come to think of myself as a noodle eater rather than a noodle maker. Generally, I think noodle making is best left to the professionals, and after attempting the ramen noodles in Momofuku, the distinction between noodle eaters and noodle makers has been cemented in my mind.
To say I love street food would be an understatement. I love eating outside, the smells from various food hawkers mingling in the air as I stuff my face and sauce drips down my chin. I’m not so fond of the the crowds, but getting to see a passionate chef cook my dinner is worth a bit of push and shove.
Like lots of Asian kids, the first thing I learned to “cook” was instant noodles. I felt so grown up putting a pot on the stove, boiling the water, and adding the noodles and flavour package. Instant noodles used to be my standard after-school snack, but if I was feeling extra hungry and I was lucky, I’d make myself a bowl of meat-sauce noodles. The luck had to do with whether or not there was any meat sauce in the fridge.
I know you’re probably wondering, when is she going to get back to the Momofuku stuff? Don’t worry, I haven’t forgotten about Chang and his crazy recipes, in fact, I just received my sample size of Activa meat glue in the mail. Meat glue equals Brick Chicken and whatever other weird and wondrous meat monstrosities I can come up with for Meat Glue Week.
In the mean time, I’m still recuperating from my lingering cough with my seemingly endless chicken soups. Miso chicken ramen is one of my favourites and one that you can definitely make with pre-home-made or store-bought chicken stock.
Chinese people, especially more traditional ones, are very particular with soup. My dad used to be one of those people, but he’s mellowed out a lot. Before, he used to demand that my mom boil him soup daily. Sometimes, if my mom made a big enough pot, we’d have leftover soup from the night before, but when we did, my dad would grumble. He’s less crotchety now, even though he’s older. You’d think he’d become more particular while growing older, but instead he’s definitely more relaxed.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
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