Transcription
This is day one of asking a chef to upgrade my instant ramen. Hey guys, it's Chef Esser Choy and this is how I make my lamian even better.
So, first step, we get some olive oil, basil. Going to get our lamian and we're going to get our both our packets. These are the dehydrated vegetables that goes in. And then we're going to get our soup. Get that frying up. Okay. And then we're going to add a little bit of tomato sauce. Let it simmer for a bit. And add two cups of water. One egg.
Then we're going to separate the yolk from the white and to the egg yolk some freshly grated parmesano raano. If you know a little bit about cooking, you know this is a base to great carbonara. And by that time your broth should have come to a nice little simmer. Let's go ahead and add our you don't want the noodles to overcook. You want it to still stay like super al dente. Want to time this right. Especially with all these other ingredients we're adding. It's about timing.
When the noodles are almost cooked like that, I'm going to lower it. And then we have some of the broth. I'm going to temper the egg yolk and just vigorously mix because if I add the yolk straight to that, it's just going to curdle. So, it's just adding a little bit of body like thickness. So, we're going to set that aside for a second. Remember the egg white, we're not wasting that. We're going to add it and just like kind of mix it in there. When that comes to a simmer and the egg white is all set, we're going to add this one clove of garlic. The last minute hit of the garlic changes the flavor of the lav. More parmesan. Lots and lots of parm. To finish, olive oil, butter. Oh my gosh. Fresh basil.
Once you go and do this, the butter will melt. The olive oil, the cheese, and this becomes the most amazing lamian you'll ever have. I'm impressed. You'll be more impressed when you taste that. Chef Esther's take on lamian. Tomato. Ramyan. Oh my gosh. Perfectly cooked al dente. You guys see it? It's honestly next level. Wow. Chef Esther did it again.