i went to @jinyaramenbar again this week lol! i won a free bowl of ramen in an online contest and cashed it in!!! if you can't tell, the tonkatsu white is my favourite lol! the spicy creamy vegan is a close contender, but I went with the tonkatsu white again!
the broth was perfect!!!!! 👌👌👌👌👌🙏
I've been so rubbish at updating my blog and Instagram recently 🙈 still trying to get into a routine with my new job... life just takes over sometimes I guess 😊 I just had to share the delicious veggie ramen and gyoza I had last night at @koiramenbar though 😍🍜 so good!
Might as well start posting some #liannaskitchenconquest on Instagram, huh?
One of my favourite ways to make vegan ramen / noodles is with an infused veggie broth (garlic, minced onions, ginger powder, cayenne, sesame oil, soy sauce, one shiitake mushroom) with broccoli and spinach. Ran out of ramen so I just used noodles heh
"Myself personally I like how authentic it is. I like to go somewhere where I know that the people around me are all enjoying food that they would have eaten in their childhoods or in their countries of origin in general. It's nice to join them in that and to show my appreciation." - James Jacobs, aged 21.
I watched a programme last week about a chef who travelled around Korea visiting the elderly women who spend years and years fermenting large, almost cauldrons of soy beans to make the sticky, sweet pastes that are used in so many dishes in Korea. One in particular caught my eye, Tteokbokki, a popular dish made with deliciously comforting stir fried rice cakes in a sweet, tangy, SPICY sauce. Today, finally, I got my hands on a bowl of it and it was everything I wanted it to be and more. I just had to buy the ingredients to make my own. We'll see how that goes...It's just amazing to think that the food that I was eating had come from something that had taken so much time and effort; that people take so much pride in their produce and that it can be enjoyed and appreciated by people, not just in Korea, but all over the world - R&aB