Seafood Ramen Recipe (Pemba Version)

Here is a recipe for ramen that I came up with after 11 months of not having real ramen in my stomach

Ingredients:

0.5 Kg of Noodles (tambe)

2 litres of clean water

1/8 Kg of seafood, I used whole prawns and some small squids. You can use any kind of seafood

1 whole onion, peeled

3 cloves of American sized garlic

Half a root of ginger

Salt

Peppercorn, whole or ground

1 Tbs Sesame oil

4 Tbs Soy sauce

Optional – 1 Tbs of Fish Sauce, and some loving

Topping – Curry Shrimp Cake

A handful of peeled shrimp

1 clove of American sized garlic, diced or chopped

Black Pepper

Salt

1 Tbs Fish Sauce

1 Tbs Sesame Oil

1 Tbs Curry powder, or 2 Tbs for a little kick

Instructions:

Broth and Noodle

1. Drop the seafood into a pot, fill the pot with water, then bring to a boil.
2. While the mixture is boiling, add the cloves of garlic, onion and the ginger (no need to peel, just wash the ginger).
3. As the pot come to a boil, reduce the heat to a simmer
4. Simmer for 1.5-2 hours.
5. About 1 hour into the simmering process, add the Shrimp cake and the fish sauce
6. About 1 hour 45 minutes, add the shrimp cake, soy sauce and sesame oil. Further reduce the heat
7. During this time, boil another pot of water to cook the noodle. You can cook the noodle however you want. Depending on if you want a harder texture noodle or a softer texture, you would cook the noodle at difference time length.
8. When the noodle is ready and to your liking, serve with the broth.

Curry Shrimp Cake

1. Put all the ingredients in a food processor or a blender. If you do not have either of these items, you can use the old mortar and pestle to make it all together.
2. When adding the shrimp cake into the broth, scope a tablespoonful each time.

I would like to thank Andy and Khuyen for sending me the bottle of Meiwei Brand Sesame Oil and some baby dried squids. And especially Khuyen for reminding me that I really miss ramen.