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c/foodporn · by SkaveRat@discuss.tchncs.de · 1y

I managed to perfect my Tan Tan Ramen

Tan Tan is one of my favorite ramen. And a couple weeks ago I decided to check how hard it would be to make at home.

Turns out, it's a super easy recipe, if you can get all the ingredients.

The recipe I used:

https://thewoksoflife.com/tan-tan-ramen/#recipe

The only change I did was to increase the amount of sesame paste by 50%

289 points · 17 comments · view on lemmy.world

17 Comments

victorz@lemmy.world · 42 pts · 1y (2 replies)

Eating splashy noodles near your computer (and especially the keyboard). I see you like living dangerously.

themachine@lemmy.world · 14 pts · 1y (1 reply)

Yeah the keyboard that close to the bowl is actively distressing me.

Jarix@lemmy.world · 1 pts · 1y

Also me

SkaveRat@discuss.tchncs.de · 23 pts · 1y (1 reply)

Some more notes if anyone wants to try:

  • The Tare base can be a bit hard to stir into the broth, if done all in one go. I normally add a little bit of broth to the paste in the bowl to pre-mix everything into a smooth mix, before adding the rest of the broth
  • Make sure to let the broth fully boil for a moment. This causes the soy milk to thicken and makes the ramen have a nice creamy texture
Jarix@lemmy.world · 1 pts · 1y

That method also works well for hot chocolate so it doesn't clump up

PrincessKadath@ani.social · 8 pts · 1y

This looks delicious!

Quckkr@lemmy.ml · 7 pts · 1y (1 reply)

Is nobody gonna talk about the wristband taking a dip in the Ramen???

Edit: wait that's a spoon? Oh no, my bad

SkaveRat@discuss.tchncs.de · 1 pts · 1y

you're not the first one seeing it as a wrist band :D

e0qdk@reddthat.com · 6 pts · 1y (3 replies)

Did you use Sichuan pepper?

SkaveRat@discuss.tchncs.de · 9 pts · 1y (2 replies)

I used sichuan doubanjiang paste for the meat.

Not entirely sure what pappers are used in the chili oil, though

e0qdk@reddthat.com · 10 pts · 1y

Sichuan pepper provides a numbing effect. It's usually combined with spicy chili to make the Chinese "mala" taste.

The numbing effect was the most memorable part of my experience of trying tantanmen when I was in Japan a long time ago; I hadn't encountered Sichuan pepper before that, so it was quite surprising!

If you're getting the numbing effect then there's some mixed into one of the ingredients you used. If not, you're missing out on an interesting ingredient that you can use in the dish.

MelonYellow@lemmy.ca · 9 pts · 1y

You can use sansho pepper. It has the same spicy numbing effect but comes from Japan, and they often have it as a condiment for you to add to taste

ving_thor@lemmy.world · 5 pts · 1y

This looks amazing. I need to try out the recipe.

RowRowRowYourBot@sh.itjust.works · 5 pts · 1y
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xc2215x@lemmy.world · 3 pts · 1y

Looks like you did quite well.

GraniteM@lemmy.world · 1 pts · 1y

Did you quietly apologize to the pork?

thatradomguy@lemmy.world · 1 pts · 1y

Whenever I read Tan Tan, my head always start playing that one Dragon Ball sound track.

Binette@lemmy.ml · 1 pts · 1y

I have to hide this post. I get hungry every time I see it ;-;