Auntie Esther Choi, she's the queen of flavour
Uncle Roger favourite chef
today, we're gonna watch her make eleven dollar ramen
look at this ingredient
this is stuff even poor people like me can afford fuiyoh
let's see how she make it special
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Uncle Roger feels so trick
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Hi, I'm Esther, I'm a professional chef
and these are my $116 ramen ingredients.
why when Auntie Esther filming my video, she's so dirty
but when she filmed with Epicurious
she's so professional
look, she even dressed like vicar! what going on?
Hi, I'm Daniel
I'm a home cook and these are my $11 ramen ingredients.
they exchanging ingredient
oh
who this guy?
why he looked like muppet from Sesame Street? haiyaa
Did Bert come to life and become real boy?
very familiar with this, I got it
ah, Maruchan ramen, this classic instant ramen in America
but niece and nephew, up your instant ramen game
like Uncle Roger, I only eat Indomie or Shin ramyun
Tonkotsu Shoyu ramen is a creamy pork bone ramen
I had a really nice piece of pork belly that I was gonna roll along with soy sauce
everything on it's in a different language
of course it's a different language
that food from Japan
when Uncle Roger buy pasta
I don't want to see Chinese word on it
Mirin
I've used this before to make sushi rice, I think
Dried Kombu
this feels like cardboard
this is hard
at least Kombu just feel like cardboard
Jamie Oliver food tastes like cardboard, big difference
emotional damage!
With Daniel's recipe, I have simpler ingredients
We have instant ramen noodles
eggs, garlic, ginger, scallions
soy sauce and sesame seeds, and a rotisserie chicken
this is like a nice gift
but this rotisserie chicken look like the saddest thing
which Walmart you get it from?
five major components that make a really great ramen
it's the tare, which is the seasoning flavour
the broth, the noodles
the toppings and the aromatic oil
Auntie Esther know her ramen, fuiyoh!
see? she know everything about food
she's the perfect woman
I don't know how to make noodles
I'm scared about these noodles
Rose!
Daniel! how are you?
never made handmade noodles before
Is there any sort of tips
side note, every Epicurious video
they always call Rosemary Trout
this perfect name for food consultant
Rosemary is seasoning
Trout is fish
Uncle Roger gonna come up with Asian version of that
Uncle Roger are gonna call my kids soy sauce tilapia
make sure they grow up into food consultant
alright, time to get started on the ramen noodles
I've got potassium carbonate and salt
and I'm just gonna throw into the water
now I'm just gonna add this to the flour slowly
but nothing's exploded yet so that's a good sign
what? what can explode?
I know this Japanese video
but you're making ramen, not attacking Pearl Harbour
how can it explode?
alright, yes
this is, I hope long enough
I'm gonna trim the ends off so it's nice and square
and I'm just gonna cut it in half
so it's a little bit more manageable for me
haiyaa, no, don't cut in half
if you cut in half
see, your noodle gonna be too short
the slurping not satisfying
there we go
Oh, snap. There's so many, okay
look at that, see
see? it too short
you put in mouth you won't even notice it there
and that what my ex wife say to me all the time also
we gonna focus more on Auntie Esther
this home cook nephew don't know what he's doing
So, Daniel just sent me this rotisserie chicken
and there's actually a lot
let's see what Auntie Esther can do with this depressing rotisserie chicken
so the first thing we're gonna do, pull off all the meat
good
the chicken and separate the skin
nice idea, I think she's gonna use the bone to make her broth
bone is classic way to make ramen broth
and then the chicken meat can be good topping
and maybe chicken skin can turn into aroma oil
very smart, Auntie Esther, I see what you're doing
keep watching see if Uncle Roger correct
we have three different parts of the chicken, we have our chicken meat
our skin and then the bones
good, good
so this is the carcass, you can see here I'm kind of separating dismantling the carcass
correct, if you break bone, more flavour will come out
to extract more flavour from the bones
this is ready, I'm just gonna add water to our stock
Uncle Roger love seeing the dead chicken in that pot fuiyoh
vegetarian niece and nephew, you're missing out
see? with chicken, you can make delicious broth like this
just kill one
don't be pussy, just kill one chicken
for aromatics for the broth
we want to build as much flavour as possible
so, to the chicken, we're just gonna
wait,aromatic already? that's a bit early
add some of the scallion
usually we only put aromatic in there after the broth boil for a few hours
but maybe Epicurious give them time limit
so Uncle Roger understand
many western cooking show, they book studio kitchen like this
but then they only book few hours
I don't know why
maybe they no budget
ginger, we're just going to give it a quick chop as well
and I like to leave the skin
ginger good
Because it's stock
same with garlic, I'm just gonna give it I'm just going to give it a nice pound
Auntie Esther pounding
Uncle Roger favourite thing to watch
skin on
throw it in the pot with the chicken
and let this go for two hours on a rolling boil
only two hour
maybe a bit longer, but like I said
Epicurious no budget
tare is a seasoning liquid that goes into ramen
and that's basically what gives the salt to your ramen
and to really give this tare a great umami
we're gonna be using the chicken flavour packet
yes, fuiyoh!
see?
Auntie Esther also love MSG just like Uncle Roger
that flavour packet in every pack of instant ramen, that the MSG
makes shit good
that why Auntie Esther queen of flavour
in the instant ramen noodles
now this is like gold, I love this stuff
Uncle Roger love it too
to that we're going to add ginger and garlic
this will go five minutes
make sure the seasoning packet is well incorporated
extract some of that flavour from the garlic in here
good, good
there we have it, our beautiful tare
we're gonna be using the scallions
the ginger and the garlic to make an aromatic oil
so we're adding the oil
and we're just going to turn this on
medium high heat
okay
as we mince our ginger and garlic
more pounding
ginger, I'm peeling it with a spoon
peel ginger with spoon, good technique
here is our beautiful aromatic oil
and then this is our crispy topping
that's gonna give so much texture to this ramen
nice, very smart idea
So Daniel sent me these eggs
and instead of just cracking the egg in the broth
we're gonna be making onsen tamago
onsen tamago, that is egg in hot spring bath, very nice texture
silky smooth egg
it like the better version of egg benedict
always choose onsen tamago
egg benedict for uncultured people
nobody just order egg benedict for the egg
people only order egg benedict for the Hollandaise sauce
if you need sauce to make your egg good, you fucked up
but Onsen Tamago, you can have it just by itself
it's so delicious
the reason why we're doing four cups of boiling to one cup of cold
is because we want that sweet spot of the temperature of one sixty seven
then we're just going to cover it
and let this sit for fifteen minutes
and let's test one out
let's see
it's very exciting
okay, good, there's one
don't cut to my muppet nephew, I want to see Auntie Esther egg
you see how the yolk is
fuiyoh!
semi-set
this woman nailing everything, except Uncle Roger
let's see what muppet nephew getting up to
Been a couple of hours
Look at that. How nice does that look?
This smells so good, whatever I was smelling before
this is completely ramped up
there's like way more sweet, way more savory
oh, it just looks so dark and rich and thick
dark and rich and thick
that Uncle Roger favourite type of woman
so if you dark and rich and thick
slide into Uncle Roger DM
while that's going, I'm going to start cutting my braised pork belly
it's like disrespectful how good that looks
I think it's missing a little glaze on the outside, you know?
Gotta hit it with the torch!
no, no
don't give this guy torch
someone with this much eyebrow should not use flamethrower
you're gonna burn them off haiyaa
I'm gonna flip these over and do the same thing
the chashu too thick, who want to bite into this like that
sliced thinner!
yeah
broth has been going for about two hours
and you can see the carcass is broken down
it's starting to thicken
So we're going to strain it through a Chinois
nice
use a ladle to kind of push out all of that flavour
squeeze it all out
like how my ex wife squeeze out all my money
so we have our chicken skin
nice
we have our chicken meat, we're gonna fry the chicken skin
good
if you go to a Japanese restaurant
you can even just order to skin separately
correct
and that the inspiration
skin, the best part
so many health conscious people, they don't eat chicken skin
because they scare cholesterol haiyaa
what the point of living, if you don't eat chicken skin
you call it cholesterol, Uncle Roger call it enjoying life
you hear a little sizzle, I think that's ready
I love this idea
I kind of now want to do this at my restaurant
see that oil coming out?
you can put that in aroma oil, Auntie Esther
hope she'll remember
you know it's done when it kind of holds together like that
remember that seasoning packet?
I'm just gonna sprinkle it
mmm, she double MSG her ramen, fuiyoh
this woman go above and beyond
two MSG packet for one dish
that why Uncle Roger in love with her
as soon as it cools, it's like ultra ultra crispy
and I can't resist, I'm sorry, but I gotta taste it
nice crunch
but I think she really forget to use the oil from chicken skin
one small mistake Auntie Esther
nobody perfect
so Daniel send me sesame seeds and
sesame seed, good topping
plain sesame seeds doesn't have that much flavour
but once you toast it
it changes completely
Correct
sesame has a lot of oil
always toast your sesame seed
don't eat raw sesame seed, you're not baby bird
cut a scallion, which we're just gonna slice
The restaurant, we call this sexy scallions
see, Uncle Roger know
sesame seeds that we toasted, we're just gonna grind it up into a powder
our last two toppings are ready to go
just cook our noodles and we're ready to assemble our ramen
starting with our chicken, some of our crispy mixture
nice
the crispy chicken skin
next, I'm gonna do with the egg
of course we have our scallions
last but not least, aromatic oil
ah, small mistake there, Auntie Esther
plating order for ramen, you start with tare and aroma oil
and then you pour the broth in
let the broth mix with the oil and the tare
you're not supposed to use aroma oil like little drizzle over the ramen
that looks awesome and this is my take on Daniel's ramen recipe
that look pretty good fuiyoh
this woman, such amazing chef
she can make two minute ramen in two hours
why Auntie Esther when she's filming with me, she's so dirty
but when she film with Epicurious
she looks so innocent
and why she dress like vicar
Rosemary is seasoning and then trout is fish, not bad
Uncle Roger gonna name my kids soy sauce
Uncle Roger gonna name my kids soy sauce tilapia
don't cut to muppet nephew, I want to see Auntie Esther egg
muppet nephew, god
alright, the ramen noodle saga continues
what saga?
this ramen, not Star Wars, this muppet nephew love talking shit