Our Family Recipes BY JON AND KARLIE KAWA
Char Sui “Chashu” Ramen
18 oz. Water 1 pkg. Shin Ramyun 1 seasoning packet 1 vegetable packet 1/4 lb. char sui (cooked) chopped scallion hard boiled egg
Char Sui Ramen was one of my favorite dishes as a boy growing up in Los Angeles. Nothing hits the spot better on a cold winter night than a good ol’ bowl of noodles. There are probably as many ways to prepare this as there are Japanese American families, but my favorite is with a little chashu, green onions and a hard boiled egg. (1 serving)
kamaboko tongarashi Note: if using Shin Ramyun, you do not need to add tongarashi spice. The seasoning packet it spicy enough!
Boil water in medium saucepan. Add ramen noodles and both seasoning packets. Add Char Sui and Kamaboko and simmer for approximately 7 minutes until noodles are “aldente.” Transfer noodles into a bowl and top with chopped scallion and a hard boiled egg cut in half. Sprinkle with Tongarashi (see note) and enjoy. I buy Shin Ramyun at 99 Ranch Market but you should be able to find it at most Asian Markets.
Paht Thai Noodles
When Karlie told me she was going to make Paht Thai I couldn’t wait to taste the results. Sharing an apartment with a good Thai buddy of mine back in my college days, I have always been a fan of Thai food but never knew how to make it. Although this might not be entirely authentic, it is every bit as tasty as you’ll get in a restaurant. With a squeeze of lime at the end, your mouth will be watering just like mine… (serves 2-4)
8-10 medium shrimp peeled and deveined 1/4 lb. rice noodles 1 tbsp. chopped garlic 1/4 lb. chicken or pork cut into bite-size pieces 2 tbsp. fish sauce 2 tbsp. soy sauce 2 tbsp. sugar
Boil noodles in large saucepan and remove from heat. Drain and rinse in cold water. Saute garlic in deep skillet and add shrimp and chicken. Cook about 2 minutes. Add noodles and toss. Add fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes. Add egg and scramble. Add green onions and bean sprouts. Mound noodles on serving platter and sprinkle with peanuts and lime juice. Add lime wedges and serve hot.
1/4 cup chicken broth 1 egg lightly beaten 2 cups bean sprouts 3 chopped scallions 1/4 cup roasted peanuts 1/2 tsp. red chile flakes 2 tbsp. lime juice 2 lime wedges
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Our Family Recipes BY JON AND KARLIE KAWA