Cooking with Sam!!
As well as all the other interesting content i'm providing you with on this blog iv'e decided to write a bit about Japanese food / cooking too!
At home in England I enjoy cooking, especially when I get to use loads of different ingredients together and then when it's tasty and people ask me what's in it, I actually know!
In fact I think my cooking enthusiasm comes from the fact that until university I didn't even know what coriander was or even tasted like (mainly because i'd never eaten curry) . My poor un-spicey upbringing.......
At home in England I enjoy cooking, especially when I get to use loads of different ingredients together and then when it's tasty and people ask me what's in it, I actually know!
In fact I think my cooking enthusiasm comes from the fact that until university I didn't even know what coriander was or even tasted like (mainly because i'd never eaten curry) . My poor un-spicey upbringing.......
The humble pot noodle.
Although some people say it is boring. (mother.) I thought this design of pot noodle was genius when I first saw it. The little packets and pouring flap made my life that tiny bit easier, and, in the time I saved by not straining the noodles i'm gonna write about the humble pot noodle!
But, this isn't quite the pot noodle you guys are used to. It's flavour is squid Yaki soba (fried buckwheat noodles) and it comes with little sachets of flavour you have to add along with the water and after for extra seasoning.
Cooking instructions!
1. Open the noodle pot. In fact, scratch that, that's simple if you need that instruction just... you see that little red x in the top right?? click it.
2. Ok for the people who are left (sorry to have lost you Pon :P), make sure you don't open it past the line marked 'B' and take out ALL the like bags of stuff from inside the box. There should be 3 of these. If you leave them in, your noodles will be stupid.
3. Open the little Purple packet and tip the stuff inside onto the noodles. The stuff inside the packet is dried cabbage and squid pieces. You put them in first so that the water cooks them. Put them in after if you enjoy crunching through uncooked vegetables and fish.
4. Now fill the big square box with the noodles and cabbagey squid in with boiling water up to the dinty line on the inside. [If you're Lomrom, ask an adult to help you.] Then CLOSE THE LID. If you peeled the lid entirely off, go and get the lid and put it back on. The covering makes sure the noodles cook through using the hot steam rather then going like clumpy spaghetti.
5. Wait for about 3 minutes then take a peek inside and poke the noodles with chopsticks, or failing that a fork. The noodles should be yummy looking but plain and the cabbagey bit should look soggy.
6. Now open the opposite side of the packet. Where the big orange arrow is. It's a sticker to don't panic when it comes off. Underneath this is a little grate so you can get the water out without burning yourself / losing all your nicely moistened cabbage flakes.
7. Tip the water down the sink.
8. Once the water has all gone, you can take off the lid fully. Now open the little green packet (it should feel squidgey not crunchy). This packet contains the flavoury sauce so this is the more important bit for tasty noodles. So, tip the contents onto the noodles.
9. Spin the noodles round in the sauce so that it coats them instead of sitting in a puddle at the bottom. Then it should look like this.
10. The last step is optional. Yaki soba is often served with Furikake (the last remaining packet) and mayonnaise. But these are optional additions. In my opinion it is better with both, so grab the last little packet and tip the contents slap bang in the middle. (furikake is like the 'do us a flavour' sachets you get in pot-noodles, this one specific one is like peppery seaweed). Then get your pot or in my case tube of mayo and splap in on in a squiggly pattern.
 |
| Yummy! |
TA-DA!!!!!
( I'm hungry now :( )
No comments:
Post a Comment