Three insanely delicious ramen recipes that will blow your mind!
video description
ingredients: 1 pack of ramen, 1-2 eggs
1: separate the yolk from 1-2 eggs
2: follow ramen instructions
3: fry the egg whites in very hot oil
4: mix the egg yolks with the prepared ramen
(you don't want to cook and scramble the yolks you just want to warm them and thicken the sauce)
5: top with the fried egg white
6: add any additional toppings you like (green onions, sesame seeds, chili oil)
Date: 2023-09-23
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Comments and reviews: 19
BassMonster
I can never get the clip function to work proper, so. .. 10: 42 - about sesame oil. Since I was young kid, then a young man and even now (we are in the same age range samthecookingguy, I and many people I know, have no such thing as TOO MUCH SESAME OIL. Same with garlic. Anything calling for garlic is worth putting in a GOOD amount of garlic. I also use a lot of black pepper (fresh ground preferably) when many would call for specific or judicious usage. True there are many spices, seasonings and flavorings that can overwhelm and take over a dish for sure, but the ones that you commonly warn against are definitely NOT the case for myself nor most anyone I come across and start talking food with (is a common subject I get into, so is a fairly common occurrence.
To each their own though. Rock on!
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I can never get the clip function to work proper, so. .. 10: 42 - about sesame oil. Since I was young kid, then a young man and even now (we are in the same age range samthecookingguy, I and many people I know, have no such thing as TOO MUCH SESAME OIL. Same with garlic. Anything calling for garlic is worth putting in a GOOD amount of garlic. I also use a lot of black pepper (fresh ground preferably) when many would call for specific or judicious usage. True there are many spices, seasonings and flavorings that can overwhelm and take over a dish for sure, but the ones that you commonly warn against are definitely NOT the case for myself nor most anyone I come across and start talking food with (is a common subject I get into, so is a fairly common occurrence.
To each their own though. Rock on!
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Brian
For the carbonara I only use the yokes of the eggs and mixed with heavy cream. The egg white takes away from the richness of the sauce. The shrimp Ramen is my favorite of the 3. Especially beer battered and deep fried with that sauce over everything. Definitely gonna do all 3 over the weekend and thanks for the idea.
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For the carbonara I only use the yokes of the eggs and mixed with heavy cream. The egg white takes away from the richness of the sauce. The shrimp Ramen is my favorite of the 3. Especially beer battered and deep fried with that sauce over everything. Definitely gonna do all 3 over the weekend and thanks for the idea.
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food
Sign language in background, I think means, I love I/myself lol this is part of the reason I watch him n sons of Sam. I love the humor n cooking tips. I have 2 knives, the cast iron skillet n a t-shirt from Sam n hopefully will be getting more stuff eventually
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Sign language in background, I think means, I love I/myself lol this is part of the reason I watch him n sons of Sam. I love the humor n cooking tips. I have 2 knives, the cast iron skillet n a t-shirt from Sam n hopefully will be getting more stuff eventually
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Beezal
WRONG! The fresh version of coriander is not cilantro. In the USA the coriander plant seeds we call the spice coriander, and the leaves (which are nasty soap tasting) are herbs call cilantro. Dried or fresh the leaves are still cilantro.
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WRONG! The fresh version of coriander is not cilantro. In the USA the coriander plant seeds we call the spice coriander, and the leaves (which are nasty soap tasting) are herbs call cilantro. Dried or fresh the leaves are still cilantro.
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Jeff
Maruchin makes a spicy miso ramen that is untouchable. sometimes hard to find. but the broth in that stuff is the most amazing broth ive ever had. and the noodles are also the best textured instant noodles ever.
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Maruchin makes a spicy miso ramen that is untouchable. sometimes hard to find. but the broth in that stuff is the most amazing broth ive ever had. and the noodles are also the best textured instant noodles ever.
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Aquilani
Anyone else cuts their spaghetti about 5 times full across the plate so you can then pick it up normally like a human with a fork? Basically to make it shorter and easier too eat. That's the way to go.
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Anyone else cuts their spaghetti about 5 times full across the plate so you can then pick it up normally like a human with a fork? Basically to make it shorter and easier too eat. That's the way to go.
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Lee
I am really curious why you make the pin hole in the egg before cooking it. How does that aid in cooking it? I have never been able to make a jammy medium boiled egg right. Is that pin hole the key?
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I am really curious why you make the pin hole in the egg before cooking it. How does that aid in cooking it? I have never been able to make a jammy medium boiled egg right. Is that pin hole the key?
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GenXGeek
What do you think about folks saying not to put pasta water down the drain now? I d imagine it wouldn t matter unless you constantly cook pasta but it s something to be aware of
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What do you think about folks saying not to put pasta water down the drain now? I d imagine it wouldn t matter unless you constantly cook pasta but it s something to be aware of
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Michael
For my hard boiled eggs I crack them gently right out of the boiling water before going into an ice water bath. Peels in seconds because the water gets under the membrane.
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For my hard boiled eggs I crack them gently right out of the boiling water before going into an ice water bath. Peels in seconds because the water gets under the membrane.
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john
I have a Diablo shrimp recipe that once the sauce is ready you turn off the heat and throw in shrimp. Residual heat cooks them perfect in about 3 or 4 minutes. (maybe less)
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I have a Diablo shrimp recipe that once the sauce is ready you turn off the heat and throw in shrimp. Residual heat cooks them perfect in about 3 or 4 minutes. (maybe less)
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OddlyIncredible
Last time I made birria, I bought some frozen udon noodles from the local Asian market and made birria udon. It was epic.
Birria is love. Birria is life.
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Last time I made birria, I bought some frozen udon noodles from the local Asian market and made birria udon. It was epic.
Birria is love. Birria is life.
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John-Joe
We don't use the name cilantro here, we just call it coriander leaf - but what you used there was dried ground coriander (seed) not dried cilantro (coriander leaf)
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We don't use the name cilantro here, we just call it coriander leaf - but what you used there was dried ground coriander (seed) not dried cilantro (coriander leaf)
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Jared
Every one of these looks incredible - I have all the ingredients to make the korean shrimp dish on hand, which I think is fate telling me to make it tonight.
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Every one of these looks incredible - I have all the ingredients to make the korean shrimp dish on hand, which I think is fate telling me to make it tonight.
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Frank
How long would I cook the birria in an old school stove top pressure cooker? I ve done some Internet research that says they cook faster but not by how much.
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How long would I cook the birria in an old school stove top pressure cooker? I ve done some Internet research that says they cook faster but not by how much.
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Danny
1st of all get it right those are cup of noodles not Ramen. Ramen is the noodles that come in the bag that say Ramen on not cup of noodles but good stuff
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1st of all get it right those are cup of noodles not Ramen. Ramen is the noodles that come in the bag that say Ramen on not cup of noodles but good stuff
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Rod
Hey Sam, as always I love your videos. Innovative ways to eat different. The word I think you should have used at the introduction was epicurian fantasy.
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Hey Sam, as always I love your videos. Innovative ways to eat different. The word I think you should have used at the introduction was epicurian fantasy.
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Deborah
I don t put a hole in the egg, but I heavily salt the water and add vinegar, it seems to help break down the membrane and the shell slips right off
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I don t put a hole in the egg, but I heavily salt the water and add vinegar, it seems to help break down the membrane and the shell slips right off
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sam_cooking
I know this is kinda sacrilege, but if i have no time and want something weirdly tasty i whip up chicken noodles with carbonara stir-in sauce
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I know this is kinda sacrilege, but if i have no time and want something weirdly tasty i whip up chicken noodles with carbonara stir-in sauce
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Aaron
I started my adult experience with just simple additions to cup ramen. now I have a wife and kid, and am making my way as a man.
Tight video!
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I started my adult experience with just simple additions to cup ramen. now I have a wife and kid, and am making my way as a man.
Tight video!
reply
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