SHARE YOUR RECIPE

i decided to share wit u all few ways i enjoy my ramen

CHOW-MEIN RAMEN

first stir fry ur choice of vegi. n meat in a pan.
*i suggest usin olive oil for this when u stir fry
n start boilin the water for the ramen

while ur stir fryin ur meat n vegi, get the noodles ready.
n throw tht ish in the pan!!!
*caution: dont fully cook the noodles when u put the noodles in the
*pan the heat will cook the rest of the noodles
*make sure the noodle is not too wet

n now add ur choice of sauce~
i use lil bit of soy sauce n sum teriyaki sauce to add lil bit flavor
(if u outta money n cant afford money go2 jack in da box~ their teriyaki sauce is alrite~ or go2 yoshinoya)

fry ur noodles till the noodles seemed cooked.

n now ur ready for ur CHOW-MEIN RAMEN~!!!
bon apetit~ muah~

*caution: the noodles may become very very n i mean VERY sticky n
recomend usin a fork than the stix~
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O0o.....(o'')o ~~damn... im so tired...

Ghetto Quesedilla:

Ingredients- 1 flour tortilla and shredded mixed cheese

Cook tortilla on both sides for about 45 seconds. Add a 1/2 cup of cheese in the center, spread it towards the outer rim of a semi-circle. Fold in 1/2. Cook on both sides for 15 seconds. Enjoy with cannabis or alcohol
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for all u people missing UMMAs cooking.. i got this the recipe off a korean website and i made it for my bf last nite...
he LOVED it KALBI ttang

youll need: ttong galbi, carrots, onions, garlic, soy sauce, sake, ginger, sesame seed oil, green onions

buy the short ribs...the ttong galbi .. not the sliced onced
and cut it into three.. between the bones.. then take the big blocks of meat and make cuts into the meat so that the marinade will soak in well.

take the meat and soak it in cold water.. about 20 min to an hour so all the blood can be drained out.

put the cleaned and bloodless meat in a pot with a chunk of ginger (this will kill the meat smell) and cover it with water and boil.. while boiling youll notice the fat and all the other stuff rise to the top.. periodically scoop that stuff out with a spoon so youll have clean broth.
cook for a good 20 min .. so that meat is pretty much cooked.

time to chop chop: (you can do this before hand)
carrots: cut inot bit size-... not too small.. not too big.. u get the idea

onions: try to leave it big- u dont want onion bits all around the meat- itll get messy- you want to leave the onion in there so it can soak up the greasiness .

dice up the green onions like u would see them at a sullung ttang restraunt.


in a seprate bowl : diced green onions, minced garlic, sesame seed oil, brown sugar, and soy sauce= mix taste periodically to make sure its not "jja" .. "salty" in the bowl, add the sake (doesnt really matter how much, its just used to tenderize the meat)

in this bowl, add the meat which has been taken out of the broth- and kinda.. mix it around.. so the marindae will cover the meat.. kinda toss it around..

then into a seperate pot add the marindaded meat wiht th remainder of teh sauce. (you should have a good amount of sauce still left in there)... add some more soy sauce adn sugar to ensure that ure ttang wont be bland- then add some of that broth that was left over from the meat- all the liquid should BARELY cover the meat.

keep it low and simmer.. for about 30 minutes- add all the stuff u chopped up.. and simmer for another 30 minutes ..by this time u should be able to taste it all together.. if its missing anihting.. now is the time.. to add sugar or water, or soy sauce.. watever.. otherwise..put the heat back to high and let it boil oncet through, turn off... usually.. would look best in a white dish with minimal sauce.

enjoy
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::when chances repeat themselves its bound to be fate::

omg...i love galbi ttang...i absolutely love it