To be honest, my experience with Indian cuisine goes only so far as dishes that are popular in America--Chicken Tikka Masala, Butter Chicken, Tandoori meats, Roti, Naan bread, Curry, etc. I definitely can't claim to be very knowledgeable when it comes to Indian cuisine, and I have to admit that because of my inexperience with it, I've been scared to try new dishes in authentic Indian restaurants because I like to stay in my comfort zone of what I do know and recognize on the menu. That being said, I am very blessed to work with people from different cultures and my coworker Urvi brought in this tasty Indian snack called Sev Puri, or Chaat to share with us at work. The second I put the Puri chip into my mouth, I knew I had to get my hands on the recipe! The moment I swallowed, I put my hand on Urvi's arm and said, 'Please teach me how to make this!!'
It was so delicious that I wanted to learn to make it at home too, like all the time. The flavors of this Sev Puri Chaat recipe are incredibly fresh and simply bursting with flavors and textures. Crispy, tangy, sweet and has a hint of spice (dependent on how much pepper powder you put in it). From the first bite, this snack will take you on an adventure through flavor town and *sings* a whole new world...a new fantastic point of view...
If you've never had Chaat, the only way I know how to describe it is an Indian version of nachos topped with salsa. However, because there is no cheese, the dish is much more light, and therefore so very easy to eat lots of! (Not that you should eat too much of anything, but it's not as heavy and greasy as nachos with cheese and all the fixings). Urvi graciously welcomed me into her home and allowed me to film her showing me how to make the Sev Puri. I was happy to learn that the ingredients were all relatively inexpensive and are easy to find in any Indian supermarket. (I look forward to making a trip to an Indian supermarket soon!) Furthermore, the recipe was mostly assembly work so it was pretty quick to put together.
She also explained the different kinds of spices typically found in Indian kitchens and even showed me her expansive spice cabinet! It was very impressive, and definitely something I need to take notes on in organizing my own spice cabinets!
Isn't this spice box pretty? Apparently it's very common in Indian kitchens. Almost looks like an artists' paint palette!
After we were done filming, and I got a belly full of delicious Sev Puri Chaat (along with a take home baggy for Wilson to try...and for me to ultimately eat all of...shhhh!), Urvi showed me the rest of her beautiful home and even showed me the personal praying temple in her room. I didn't take a picture of it, but she had pictures of all the different Gods that she and her husband worship in the Hindu religion. It was very interesting to learn about, and both the imagery, stories, and ornate details in the little praying temple's architecture was amazing to see. The experience of learning another culture's food and hearing Urvi's stories were so fascinating, and beautiful to say the least. I felt so lucky and grateful to Urvi for welcoming me into her home, her kitchen, and teaching me so much about herself and her culture!
In any case, here is the awesome recipe that you really have to try! There aren't any measurements for the toppings since it really depends on how much you yourself want to eat and your own preferences. So top away!
I hope you enjoy this recipe as much as I do! I can't wait to make this again!
In honor of National Wing Day, we wanted to make some killer wings to celebrate on the day of. But, what we wanted to eat for dinner.. was noodles. Who says we can't have both? We decided to experiment and mashed the two together and are happy to present the SAMYANG RAMEN WINGS!! Crispy, Crispy noodley wings.
Since the Samyang Ramen noodles are a Korean brand, of course our wings had to be the Korean style double fried wings!
The wings came out feeling very similar to the crunchy, candylike textures of Korean fried chicken wings like BonChon, and the spicy flavor was unmistakably that of the Samyang hot chicken ramen. It was a happy marriage of ramen and wing night! The corn syrup and brown sugar will help dial down the heat a lot, but if it's still too spicy for you, feel free to put less of the Samyang sauce or put more sugar. Up to you! If you're up to the challenge, don't put the brown sugar at all...we pray for your butthole. 🙏🌶🌶🌶🔥🔥🔥
• 12-15 wings
• 1/2 tbsp fine sea salt
• 1/2 tbsp black pepper
• 1/2 tbsp minced ginger
• 1/2 tbsp sesame oil
• Canola, peanut, or any kind of frying oil - enough to fill pot so that wings can float freely
• 3 packages of Samyang Extra Spicy Roasted Chicken Ramen - BUY THE 5 PACK HERE
• 3 eggs
• 1 cup potato starch
• 2 tbsp oil
• 2 tbsp minced garlic
• 1 cup brown sugar
• 1/2 cup corn syrup or rice syrup (We used Karo Dark Corn Syrup)
1. Rinse the wings and dry to remove excess water. (Water will cause the frying oil to splash)
2.Season with salt, pepper, minced ginger and sesame oil.
3. Let the wings marinate for 30 minutes, while you prep your dipping stations. Heat up your frying oil.
4. Crush 1-2 packages of uncooked noodles using a rolling pin, hammer, or your fist. Pieces should be small, roughly 1/4 inch or less, but not quite to the point of powder. We just smashed all of the noodles in the bag with a rolling pin until well crushed.
5. Using a food processor, powderize about 1/3-1/2 of the crushed, uncooked noodles. (Be sure to pulse, as dry materials in a processor tends to heat up). Combine this with your potato flour.
6. Whisk 3 eggs until smooth.
7. Evenly coat each wing with the flour mixture. Then dip each with the egg until evenly spread, and finally coat with the crushed noodles. Set aside. These should be done one at a time, like a production line so the wings don't spend too much time sitting in any one station.
8. Once all the wings are ready, check your oil for temperature. It should be around 375F degrees, but for those of us who don't have a kitchen thermometer, a wooden chopstick can be used to guesstimate. If the chopstick starts to bubble, it is hot enough to cook with. (Something I learned from my parents).
9. Submerge the wings into the oil one by one. Make sure there is enough oil for the wings to float without touching each other for a nice even fry. If there isn't enough oil, any wing resting on the bottom of the pot/pan will likely burn. Wings should fry for 12 minutes, or until internal temperature of 165F degrees.
10. Remove the wings from the oil onto a rack so any excess oil can drip off. Do not set on a flat surface as the oil will puddle and soak back into the wings.
11. Prepare the sauce. Pour about 2 tbsp oil into a deep set pan and heat. Add garlic, corn syrup, the three SAMYANG ramen sauce packets, and brown sugar. Mix until thick.
12. Once the sauce is complete, return wings into frying oil for 3 minutes. Then take it out and place them onto the rack. Allow any excess oil to drip off.
13. Dip, drizzle, coat, shower, or however you prefer to sauce your wings.
14. Make sure you eat some before serving, who knows how long they'll survive. Serve whatever is left!
We hope you enjoy this recipe as much as we did! The wings definitely packed a punch in the spice department and is best enjoyed with a cold beer. Crunch away on these juicy, spicy, crispy wings during a party, for dinner, or when you're craving both ramen and wings at the same time! Happy National Wing Day!
Dumplings are one of my absolute favorite foods—EVER. That along with noodles of course. Dumplings hold a special place in my heart and are rooted in my memories, mainly with family. To me, dumplings symbolize little pockets of fond memories, pockets of happiness. They are tiny wrapped bundles of joy gifted from maker to taster. Growing up, my grandmother would make a variety of dumplings and buns from scratch and I would always watch in awe as she kneaded flour into dough, dough into skins, and then wrapping those skins around tasty fillings of meats and vegetables.
I love any kind of dumpling, but I'll be sharing with you today a healthier option that you can make with your family! Made with vegetable dumpling skins, sole fillets, ginger and scallion, the flavors are light and reminiscent of ginger/scallion steamed fish dishes I grew up with that my family made and that we also enjoyed in Chinese restaurants. It'll be hard to stop eating them, and you won't need to feel guilty about it either because they're so healthy! Plus the dumplings are green because of the veggie wrappers, so it's practically like eating a salad with fish! Hahaha...yeah didn't sound as funny as I hoped it would...Anyhow...
These dumplings are great in a clear seafood or chicken broth and pair well with simplistic flavors because the fish is so delicate and sweet. The corn adds sweetness and texture, while the ginger and white pepper adds a freshness to the fish--boil up some bok choy or other Chinese green, add some noodles and they could make a great meal too!
If you're not inclined to make your own dumplings, choose offerings that are steamed and boiled over those that are fried if you visit an Asian restaurant. But making a classic Chinese dumpling isn't as hard as you think! This recipe for shui jiao 水餃, or boiled dumplings, only requires a few simple ingredients
1.5 pounds gray sole fillets (flounder, swai, basa fillets also work)
1 pack green vegetable dumpling wrappers
3/4 cup sweet corn kernels (cooked)
3 tbsp water
2.5 tbsp corn starch
3 tsp light soy sauce
1.5 tsp white pepper powder
1/2 tbsp sesame oil
2 tsp ground ginger powder
3 scallion stalks (minced finely)
2 scallion stalks (minced finely)
2 tbsp ginger (grated finely)
3 tsp cooking oil
2 tsp soy sauce
2 tsp sugar
1. Dice up your fish fillets into small pieces, and chop scallions finely. In a large bowl, add fish, scallions, egg, soy sauce, white pepper powder, and corn starch and sesame oil. Slowly add water, and mix until well incorporated.
2. Once the filling is done, get your dumpling wrappers out. Lightly wet the edge of your wrapper with water and place 1 tbsp of fish filling in the center of your wrapper. Then, you'll want to fold the wrapper in half to enclose the filling. Press the edge with your fingers so that it's sealed tightly. Click here to see how you can fold dumplings in 5 different ways!
3. Cook the dumplings by boiling them or steaming them, about 7 minutes. You'll know it's cooked if it's floating in the water at the top and completely opaque (not translucent). The white meat of the fish will also be opaque and easy to fork apart.
4. While the dumplings are cooking, make your dipping sauce! Cook the cooking oil until it's hot and then add the grated ginger and scallion. If you like spicy, add in some sliced red chili peppers as well for that extra kick. Once fragrant, put the mixture into a bowl and add soy sauce and sugar, mix. You can also ladle hot seafood broth, chicken soup, or dashi soup over the dumplings before serving. Here, I used store bought dashi soup base. And that's it!
I hope you enjoy this recipe as much as we do! Because I like spicy food, I tend to add the red chili pepper and red chili oil into my dipping sauce too 😁 Enjoy as is, or add it to a meal of noodles, which also represent longevity in Chinese culture!
Just a girl, her husband and two dogs who love food ♥❤🐶👫🐶❤♥