You know how wordpress makes snow drift down your blog? This is what it has looked like outside my window for the past week. It’s pretty and it’s not accumulating, but a person can forget what the sun looks like after a while.
The semester is winding down and everyone looks overworked and tired at Second Job, and I am no exception. But yesterday I came home to curried noodles, and they made everything better.
Curried Noodles of my Heart
1. Boil the thickest noodles you can find in water (or broth) laced with 6+ Tb of curry powder.
2. If you are a meat eater, broil a pork tenderloin doused in DP’s Korean BBQ sauce. If you do not have DP’s Korean BBQ sauce, you may use the sauce of your choice. A soy/sesame/garlic marinade would probably work just fine.
3. Slice a couple back-of-the-refrigerator vegetables into matchsticks. I used scallions and peppers. Cucumbers, carrots, and mushrooms would have been delicious too.
4. Drain noodles, slice up pork, artfully arrange vegetables, dab a bit of BBQ sauce on the meat.
5. Eat voraciously.
Now I must go grade papers or something, but all I really want to do is rewind time and eat those noodles again.
Upon his sister-in-law’s request, DP has deigned to share with us his Korean BBQ recipe.
This is an approximation of the sauce that was served with rare tuna at [restaurant redacted]. It is amazing on pork — I glaze a roast with it and then drizzle more over it once the roast is sliced.
It makes a large batch, so be prepared to can it or freeze portions.
Heat a few tablespoons of oil in a frying pan and gradually add 2 cans of tomato paste. Slowly burn it — you want to caramelize it until it is black. All of it. The flavor we want is burnt tomato sugar, NOT tomato.
When what you have is black tar in oil, toss in some (lots of) sesame seeds to toasts, and rinse the pan with 2 can of Guinness, pouring it into a smallish stock pot. Bring to a rolling boil and add a full bottle of low-salt soy sauce. You are reducing the mixture, and full salt will overpower it. Add sea salt later if you think it needs it. Add 3-4 stars of anise and half a cup of sesame oil. Do not skip the anise!
While reducing, add pulverized garlic and ginger, ground coriander, and about 1/4 cup (or more) of Sriracha. I use machine-pulversized garlic and ginger because you don’t want lumps, and I don’t want to hear about it. You started with a bunch of processed condiments, so don’t think you have to get fancy and dehydrate your own tomato puree or something.
Add black pepper (lots), cumin powder, and about 1/4 cup of tahini. Yes, tahini. Suck it up — it’s global economy.
Keep reducing until you have a viscous layer under a layer of oil. By the end, the mass of the sauce is surprisingly full of solid particles, so it gets thicker than you might think by itself — especially if you have fried all of the remaining water out of the tomato paste.
The sauce will clot and separate from the oil. That is by design, though if you want to bind it I suggest a roux of sesame oil and arrowroot powder. If you are canning large batches as I do, mix well before you portion.