0 0
Adobo Twist Ramen by Belinda Evangelista

Share it on your social network:

Or you can just copy and share this url

Ingredients

Pasta
300 grams ANGEL HAIR Pasta San Remo
Marinade
2 pc. Quarter Leg
1/2 Kg Pork loin/ Liempo whole slice after cooking
3 Tbsp Garlic, chopped
4 pcs LAUREL McCormick
1/4 tsp WHITE PEPPER McCormick
4 Tbsp. PREMIUM SOY SAUCE Lee Kum Kee
2Tbsp HOISIN SAUCE Lee Kum Kee
1/2 tsp CUMIN GROUND McCormick
1/2 tsp CORIANDER GROUND
1 Tbsp. LIQUID SEASONING Lee Kum Kee
1/2 tsp OYSTER SAUCE Lee Kum Kee
1/4 tsp McCormick Salt
1Tbsp Rice Vinegar
1 Tbsp White sugar
2 Tbsp Mirin Wine
4 cups. Water (Need Additional 1 cup of water in case the pork loin is still not tender)
Chilli Sauce
1/2 cup La Espanola Classic Olive Oil
3 Tbsp Onion Spring chopped
1 pc Wild Chili (Siling Labuyo)
2 Tbsp TABASCO MILD JALAPEÑO
Pasta/Noodle Sauce
1 Tbsp JAPANESE SOY SAUCE Lee Kum Kee
1 Tbsp CHAR SIU SAUCE Lee Kum Kee
1/2 tsp HOISIN SAUCE Lee Kum Kee
1 Tbsp Lee Kum Kee Sesame Oil
Garnishing
3 pcs Boiled Quail Egg scoop left marinade of meat, dip the boiled quail egg to make brown color)
Bunch of onion spring whole remove the roots (Blanch in boiling water, arrange it to form into a circle like a nest)
Shiitake Mushroom whole (Can be boiled in soup broth to cook)
2-3 pcs Bok Choy leaves (Blanch in hot water, or dip in soup broth to cook)
DRIED CHIVES McCormick Dash

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Adobo Twist Ramen by Belinda Evangelista

Features:
  • Spicy
Cuisine:
  • Medium

Ingredients

  • Pasta

  • Marinade

  • Chilli Sauce

  • Pasta/Noodle Sauce

  • Garnishing

Directions

Share
(Visited 33 times, 1 visits today)

Steps

1
Done

Pasta:

Boil water and drop the pasta, let it cook do not overcook, make it al dente. Set Aside.
Marinade
Brush the pan with oil. Pan sear the pork loin/liempo and chicken in a pan. In another casserole
place all the ingredients pork loin/liempo and chicken. Bring to a boil on high covered. Reduce
heat to low and simmer for 30-45 mins (if it’s not yet tender can adjust up to 50 minutes) until
the pork is tender, early remove the chicken first, since it’s easy to tender the chicken, set aside.
Continue cooking the pork until tender. (Need additional water in case still not tender, just 1 cup
each time) When cooked, cool and slice the pork. Set aside.

2
Done

Soup Broth:

In a large casserole, put all the ingredients together, and let it simmer to boil until the aroma
ingredients come out, uncovered at least in a medium-high fire. (Strain the stocks and return the stock in
a casserole). Scoop the stock for pasta/noodles. Set aside.

3
Done

Chilli Sauce:

Pour olive oil into a pan, saute chili, and spring onion, for 1 minute then add Tabasco. Remove from
pan. Set aside.

4
Done

Sweet Sauce:

In a small bowl pour all the ingredients and mix until well. In a small saucepan, Heat over
low fire, and the mixture ingredients for 1 minute. When blended, turn off the fire and cool. Set
Aside

5
Done

ARRANGED: ADOBO TWIST RAMEN IN A BOWL:

Weigh 150 grams Angel Hair pasta place in a big bowl, then scoop clear soup stock, put 2 slices of pork
loin/liempo slice, then quarter leg, place the Bok choy and shiitake mushroom slice on the side, place at
the center the form nest onion spring and egg in the middle of onion spring. Scoop 1Tbsp Pasta/Noodles
Sauce, and pour on top of quail eggs, put Drops of Chili sauce according to your preference of hotness of
soup. Dash of dried Chives and dried Garlic. Ready to Serve.
Serving Size for 2 persons

6
Done

ARRANGED: ABOBO TWIST RAMEN MEAL BOX

1. Weigh 150 grams of Angel Hair pasta place in plastic and sealed
2. Scoop soup stock at least 2 cups place in plastic and seal. (Option: 2 pouches Lee Kum Kee Soup
Broth Pork & Shrimp)
3. Prepare the 2 pouches of marinated sauce (Seasoning powder & Liquid Sauce)
4. Place 2 slices of pork loin in plastic and seal.
5. Place the 1 piece quarter leg in plastic and seal.
6 Place in plastic each of these: fresh vegetables 3 pcs Bok choy, onion leeks cut into 2 inches, sliced
white onion, and fresh garlic chopped and sealed.
7. Place in a plastic each of these: dried shiitake 2 mushroom whole, 4 pcs laurel leaves, 5 pcs kaffir lime
leaves, 3 Tbsp dried lemongrass, and sealed.
8. Place cooked Quail egg in plastic and seal.
9. Scoop 1Tbsp Sweet Sauce, place in plastic, and seal.
10. Scoop 1Tbsp Chili sauce place in plastic and seal.
11. Place 1tsp dried Chives and 1tsp dried Garlic in plastic and seal.
12. Arrange all ingredients in a box, and place a paper with cooking directions.
13. Seal with sticker and ribbon, ready to deliver

TasteSetters

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Champorado Ice Cream by Maribeth Saporas
next
Spinach Nachos
previous
Champorado Ice Cream by Maribeth Saporas
next
Spinach Nachos
eta Pixel Code -->