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Updated on 17 May 2007
This recipe is adapted from Ringo's Goma Tantan Men
Ingredients (4 servings):
Noodles (enough for 4 servings)
6 cups chicken stock
Sesame Paste
6 tbsp white sesame, toasted
3 tbsp soy sauce (Japanese brand)
2 tbsp castor sugar
2 tbsp chilli oil
1 tbsp chopped ginger
1 tbsp chopped green onion
Topping
200g beef mince
100g chicken mince
1 tbsp spicy bean paste
2 tbsp soy sauce
4 tbsp chilli oil
3 tbsp cooking oil
2 cloves garlic, chopped
1 tbsp chopped ginger
3 tbsp chopped green onion
Garnish
3 tbsp black sesame, toasted and crushed lightly
Fine strips of green onion (white part), rinsed and drained
Green leafy vegetable, lightly boiled
Directions:
- Sesame paste - Crush and grind toasted sesame with mortar and pestle. Add in all other ingredients and mix well to form smooth paste. Set aside for later use.
- Topping - Heat oil in wok and stir fry the mince almost done. Add in hot bean paste, chilli oil and soy sauce, and mix well. Stir in garlic, ginger and green onion then cook until the sauce is reduced. Set aside.
- Soup – In a medium pot, bring stock to boil.
- Assemble – Place a tablespoon full of sesame paste in a serving bowl and add in enough soup and noodles. Top with mince topping and garnish with green onion strips and lightly boiled vegetable. Sprinkle some black sesame on the top.
looks so yummy :-)
ReplyDeleteactually I prefer using homemade chicken broth better than those instant seasoning. I always use chicken bone with vege leftover like negi, ginger's skin, apple skin, carrot skin etc.
Lydia, if you have any delicouse receipe for broth, please share :D
Hani,
ReplyDeleteThat's the only comment from Tak too, he prefers thicker soup. Today I cooked in hurry so I used bacon and dashi for the soup.
I usually use mixture of chicken and pork bones (perhaps you can change to oxtail etc), potato, carrot and cabbage to make broth. Sometimes I also drop in some bacon pieces. Boil with small amount of water, make it concentrate and dilute with water when want to use it. The thick soup is good for ramen.
I also made Jap dan dan noodles today!!! Will be a while before it appears in my blog coz I just eaten that noodles for lunch.
ReplyDeleteI tried Tan Tan Ramen for the first time a couple weeks ago and loved it. All this time I thought I was having good ramen, but this one is really good. I didn't realized how sheltered I was from good ramen. Is there any chance of translating the recipe to english? If it's too much work to translate, that's fine. Thanks...lance
ReplyDeleteTigerfish, sounds like we got "link" hehe... sometimes we cook the same dish or ingredients.
ReplyDeleteHi Lance,
I will translate the recipe for you later in the afternoon... good recipe is to share. :D I love this recipe too and I am planning to cook it again with homemade noodles.
Haiz, think I misunderstood about dan dan noodles liow! The key ingredient is sesame right? I did not put sesame in my noodles, so it does not fit to be called dan dan noodles. Now, I need to find a name for my noodles :O
ReplyDeleteLooks like will be a very delayed post till I find a suitable name for my "mistaken identity" dan dan mian :O
Thank you very much for taking the time to translate and post the recipe. -lance
ReplyDelete