Aubergine/EggPlant With KnifeCutNoodle
Never thought i would eat eggplant with noodle...its amazing...
Kalguksu (literally "knife noodles") is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often zucchini, potatoes, and scallions are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice.
Oil - 2 tbsp
Ginger - 1 " cut into pieces
Garlic - 10 cloves sliced
Chilly Pepper Mild one - sliced into julians 1/2 cup
EggPlant Sliced to rectangular cubes- 1 cup
Stock - 1/2 cup (to braise the eggplant)
Soy sauce - 3 tbsp
Knife Cut Noodle - blanched 2 cups
Spring Onion - 1/4 cup cut in lengthwise
Chilly Oil - 2 tbsp
For cooking in wok ,the wok should be smoking hot before you add any ingredients.The key to wok cooking is controlling the heat ,Its a delicate dance between the flame and the wok to control the temperature of oil ,this skill is called 'wok-ey' meaning 'breathe of the wok'.
About Knife Cut Noodle:
Kalguksu (literally "knife noodles") is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often zucchini, potatoes, and scallions are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice.
Ingredients:
Oil - 2 tbsp
Ginger - 1 " cut into pieces
Garlic - 10 cloves sliced
Chilly Pepper Mild one - sliced into julians 1/2 cup
EggPlant Sliced to rectangular cubes- 1 cup
Stock - 1/2 cup (to braise the eggplant)
Soy sauce - 3 tbsp
Knife Cut Noodle - blanched 2 cups
Spring Onion - 1/4 cup cut in lengthwise
Chilly Oil - 2 tbsp
Method:
- Heat wok to smoking hot add oil,ginger garlic and saute 1 minute.
- Then add chilly peppers saute it
- Then add eggplant/aubergine and mix well.
- Then add stock,soy sauce to help eggplant cook.
- Once its cooked add noodle and stir till its dry.
- Then add chilly oil and garnish with spring onion.
Tips:
For cooking in wok ,the wok should be smoking hot before you add any ingredients.The key to wok cooking is controlling the heat ,Its a delicate dance between the flame and the wok to control the temperature of oil ,this skill is called 'wok-ey' meaning 'breathe of the wok'.
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