I started this blog 5 years ago because I was clueless of what to cook everyday. 900+ recipes later, well..I’m still kinda clueless some days, but I must say that this blog has fed me a lot of different food. Mainly Asian food, but lots of food from other parts of the world too. Along the way I’ve made plenty of friends. I just want to take this time to thank each and everyone of you for stopping by, following the journey, trying out the recipes, commenting, sending me nice emails… All those just made the blogging journey ever more special.
If I never started this blog, I probably wouldn’t have cooked this crabs and mussels ramen with truffle butter. I would probably never even used truffle oil in my cooking. They say you can pretty much tell the characteristic of a person by the food he eats. I think I can’t argue with that. My daughter is the example. She is a child who thrives on routine and enjoy the same thing over and over. A little change to the routine, she will not be happy! It’s the same thing when it comes to her food choices. If I can feed her soba noodles everyday, she probably thinks this is what heaven is like! SOBA..to your heart content! With me experimenting on different recipes pretty often, she’s more open to different food (though not entirely happy, but will try!)
We got addicted to truffle oil. Or I should say I have serious addiction with truffle oil. Truffle oil anonymous where are you ? Life can’t get any better when you have crabs, mussels, truffle butter, ramen all in ONE bowl. Seriously!! If tomorrow is my last day, I’d want to stuff myself with this crabs and mussels ramen with truffle butter and die happily.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
White truffle butter:
- 1 stick or 8 Tbsp of unsalted butter at room temperature
- 1 Tbsp of white truffle oil
- Salt to taste
- 1 lb of fresh or dried ramen noodles
- 2 quarts of dashi stock - please see notes
- 1 lb of cooked crab meat lumps
- 1 lb of mussels
- 2 stalks of green onions - finely chopped
- 1 Jalapeno pepper - thinly sliced
- 1/4 cup of Thai basil - coarsely chopped
- Small bunch of cilantro leaves
- White truffle oil for drizzling
- Lava eggs - optional-see notes
- Prepare the truffle butter by whipping the room-temperature butter together with the oil and salt. Have a taste and add more salt if needed. Covered or store in the refrigerator. You can do this the day before if you like
- Place about 1/4 cup of water in a large pot. Bring to a boil and then add in the mussels. Covered and let them come back to a boil and when steam starts to come out under the lid, you can uncover to see if the mussels are opened up, if they are, they are done and discard the ones that are not.
- Prepare the dashi stock as directed (please see notes). Bring the dashi stock to a gentle simmer. Season with some salt to your taste, but not too much as the truffle butter is also seasoned with salt
- Bring another pot of water to a boil and cook the ramen as instructed in the package. Make sure you don't overcook the noodle. Drain off the water but do not rinse the noodle with water
- Portion the noodle into individual serving bowl. Add in about 2 Tbsp of truffle butter you prepared and toss it with the warm noodle. Top with some crab meat lumps and mussels. Generously ladle the broth over the noodles. Garnish with some green onions, slices of jalapeno peppers, basil, cilantro leaves and last but not least, drizzle a bit more of the white truffle oil
Lava egg recipe is here: http://whattocooktoday.com/how-to-make-lava-eggs.html
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