Fusion Dish - Mapo Tofu/curry noodles/lionshead soup

in #food7 years ago

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How I would love to travel to China, and find myself walking the streets sampling all of the delicious street foods it has to offer. All I can do is bring Chinese cuisine to my kitchen, for now. I want to make a fusion dish that I learned from my favorite gourmand show, Shokugeki no soma. I'm going to be making a fusion of mapo tofu and lionshead soup, sorta. Lets check out how the recipe goes!

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One of the main parts to this dish is the mapo tofu, If you need the recipe to make the mapo tofu, you'll find it here.
This was actually a pretty easy but time consuming dish, the time is mostly having the curry broth jelly set, the rest is pretty easy.
Now time fused mapo curry noodle, is a dish that combines Taiwanese pepper buns and szechuan mapo tofu, I recommend trying each on their own as they are both superb dishes as stand alone.

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Time Fused Mapo Curry Noodle Recipe
This recipe serves two people

​Ingredients for meatball:
1/2 lb ground beef
2 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of freshly ground pepper
1 tablespoons of sugar
2 table spoons of rice wine vinegar

Curry Jelly Bone Broth:
2 cups of bone beef broth
2.5 cm of ginger, cut into slices
3 cloves of Garlic, smashed
1 tablespoons and 1 teaspoon of sweet curry powder
1 teaspoon of garam masala
1/2 teaspoon of mustard seed
1/2 teaspoon of coriander seed
1 packet of gelatin/gel
2 tablespoons of water

Additional ingredients:
Already made mapo tofu
chopped green onion, for garnish at the end
​Fresh cooked ramen noodles

Directions:
We are going to start with the part that will take the longest, the jel bone broth.

  1. Turn up the heat to medium high, and using a small pot, put the crushed garlic, sliced ginger, bone broth, curry powder, garam masala, mustard seed, and coriander seed, boil for 5 minutes.
  2. After you have boiled the bone broth, strain the broth with a stainless steel colander mesh, separating the aromatic spices from the broth liquid.
  3. Add the 1 packet of gelatin/jel to the curry broth and mix well until you can't see any clumps.
  4. Pour the jel broth in a large container.
  5. Put the broth in the fridge as it will need to set for 4 hours.
  6. ​Mix all of you're ingredients together, I like to use a glove and mix it with my hand, it feels like the ingredient are more evenly distributed, you can also use a large spoon to mix it all up.

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  1. Once the 4 hours have passed, take out the jelly broth from the fridge and cut it into small squares.
  2. Use a spatula to loosen them up from the pan.
  3. Get a small scope of the ground beef mix, and flatten it out in your hand to about the size of your palm, don't worry if it doesn't look pretty :)
  4. add around 1 teaspoon to 1/2 tablespoon of the curry broth gel in the center of the ground beef, and start folding the beef, making a nice circle surrounding the gel broth, this will make a nice large 2" meatball.
  5. Bring a large deep pot of water to boil, once it has started to boil carefully add the meatballs in one by one.
  6. Cook the meatballs for around 6 minutes.
  7. Remove the meatballs from the pot and put them on a baking tray, turn on your broiler to medium/low and broil them for 1 minute.
  8. Heat the mapo tofu if you haven't yet, till it comes to a boil, once it has, add two scoops of the mapo tofu to a bowl.
  9. Then add a handful of fresh cooked ramen noodles.
  10. Center the meatball on top of the noodles and mapo tofu, and garnish with chopped green onions, and it's done!
    Notes: I am going to try adding breadcrumbs to the ground beef to see if it will make it more easier to hold it's form

In my original recipe I actually used 1 lb of the ground beef with the same amount of spices and found that this made a total of 4 servings, I save the other two meatballs for the next day lunch and sort of revamped the dish I made by adding a scrambled egg to some rice, and another plate I scrambled an egg with the ramen noodles, it turned out pretty delicious the egg added a creamy flavor to the dish.
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That looks spicy yet hearty =]