Red Curry/Coconut Ramen With Nappa Cabbage

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During the past view years, with thousands upon thousands of books, articles movies, documentaries and everybody and his/her dog writing about Ramen – the best, the most original, the most exotic, the cheapest, the most expensive, the most complicated, the simplest, the craziest, and what not else about Ramen, the latest craze we are to believe in and are bombarded with is always the final, definitive, all previous wisdom erasing, Fad.
Some, (most?) folks have forgotten what Ramen, or comfort food in general, is all about – when it feels just right what your mom in her kitchen, or the waiter in a five-star restaurant, or the street cook from his cart, sets in front of you and you happily enjoy every aspect of the dish to it´s fullest – the taste, the texture, the aromas, the ingredients, the colors, the surroundings, and last but not least, the company.
Ramen does not really need (deserve ???) all this silly nonsense and mystique which some folks want to make us believe is essential and exists in some mysterious stockpot in some obscure location, prepared by a “Master Artist”, who dedicated his/her life to one particular dish.
Dear God, pls spare me from any more of this pretentious BS !
Like any other thing in the Universe, sometimes there are exceptions to the rules, but……….. 🙂
Just like any other bowl of soup, or any other dish out there, there are awful ones, mediocre ones, average ones, good ones, superb ones and occasionally, a sublime one, which is usually the result of somebody who brings decent ingredients, at least a bit of knowledge, and A LOT OF LOVE to the stove. No mystery, no art, no alchemy.
Dear people, Ramen it is just a bowl of noodle soup !!!!! No matter how simple or complicated – it’s just a bowl of noodle soup !!!!!
And like ALL other food, it should taste great, should not cost an arm and a leg for something simple and basic, and most of all, it should leave you full, satisfied and happy 😉
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I know that I am not the only one who is tired of the loudmouths in our industry, most of whom have nothing else to offer than flash, glitter, and show, never mind the taste and satisfaction of truly wonderful food.
So then, this, like most of my posts, is about comfort food, good food, easy to prepare food, and, last but not least, affordable food. 🙂
I hope, in this spirit at least, ChefsOpinion serves you well 🙂
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Bon Appétit !   Life is Good !
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Red Curry/Coconut Ramen With Nappa Cabbage

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Red Curry/Coconut Ramen With Nappa Cabbage

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Red Curry/Coconut Ramen With Nappa Cabbage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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8 comments

      1. It would be so boring to live with someone who didn’t like to experiment with foods. So many flavours to try out. BTW, Do you have a good recipe for rouladen? I’m especially wondering how to deal with keeping the meat from drying out – how much water to put in the pan while they simmer. My mother used to make the best! The gravy was always flavoured perfectly without her adding anything more after the meat came out of the pot.

        Liked by 1 person

  3. Anneli,
    The meat WILL dry out when you braise it for hours.
    That´s why you eat the sauce TOGETHER with the meat.
    While you chew them, they mix in the mouth and this will give you the illusion of moist meat 🙂
    And there you have it 🙂

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