Uncle Roger favourite chef

today, we're gonna watch her make eleven dollar ramen

look at this ingredient

this is stuff even poor people like me can afford fuiyoh

let's see how she make it special

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Uncle Roger feels so trick

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Hi, I'm Esther, I'm a professional chef

and these are my $116 ramen ingredients.

why when Auntie Esther filming my video, she's so dirty

but when she filmed with Epicurious

she's so professional

look, she even dressed like vicar! what going on?

Hi, I'm Daniel

I'm a home cook and these are my $11 ramen ingredients.

they exchanging ingredient

oh

who this guy?

why he looked like muppet from Sesame Street? haiyaa

Did Bert come to life and become real boy?

very familiar with this, I got it

ah, Maruchan ramen, this classic instant ramen in America

but niece and nephew, up your instant ramen game

like Uncle Roger, I only eat Indomie or Shin ramyun

Tonkotsu Shoyu ramen is a creamy pork bone ramen

I had a really nice piece of pork belly that I was gonna roll along with soy sauce

everything on it's in a different language

of course it's a different language

that food from Japan

when Uncle Roger buy pasta

I don't want to see Chinese word on it

Mirin

I've used this before to make sushi rice, I think

Dried Kombu

this feels like cardboard

this is hard

at least Kombu just feel like cardboard

Jamie Oliver food tastes like cardboard, big difference

emotional damage!

With Daniel's recipe, I have simpler ingredients

We have instant ramen noodles

eggs, garlic, ginger, scallions

soy sauce and sesame seeds, and a rotisserie chicken

this is like a nice gift

but this rotisserie chicken look like the saddest thing

which Walmart you get it from?

five major components that make a really great ramen

it's the tare, which is the seasoning flavour

the broth, the noodles

the toppings and the aromatic oil

Auntie Esther know her ramen, fuiyoh!

see? she know everything about food

she's the perfect woman

I don't know how to make noodles

I'm scared about these noodles

Rose!

Daniel! how are you?

never made handmade noodles before

Is there any sort of tips

side note, every Epicurious video

they always call Rosemary Trout

this perfect name for food consultant

Rosemary is seasoning

Trout is fish

Uncle Roger gonna come up with Asian version of that

Uncle Roger are gonna call my kids soy sauce tilapia

make sure they grow up into food consultant

alright, time to get started on the ramen noodles

I've got potassium carbonate and salt

and I'm just gonna throw into the water

now I'm just gonna add this to the flour slowly

but nothing's exploded yet so that's a good sign

what? what can explode?

I know this Japanese video

but you're making ramen, not attacking Pearl Harbour

how can it explode?

alright, yes

this is, I hope long enough

I'm gonna trim the ends off so it's nice and square

and I'm just gonna cut it in half

so it's a little bit more manageable for me

haiyaa, no, don't cut in half

if you cut in half

see, your noodle gonna be too short

the slurping not satisfying

there we go

Oh, snap. There's so many, okay

look at that, see

see? it too short

you put in mouth you won't even notice it there

and that what my ex wife say to me all the time also

we gonna focus more on Auntie Esther

this home cook nephew don't know what he's doing

So, Daniel just sent me this rotisserie chicken

and there's actually a lot

let's see what Auntie Esther can do with this depressing rotisserie chicken

so the first thing we're gonna do, pull off all the meat

good

the chicken and separate the skin

nice idea, I think she's gonna use the bone to make her broth

bone is classic way to make ramen broth

and then the chicken meat can be good topping

and maybe chicken skin can turn into aroma oil

very smart, Auntie Esther, I see what you're doing

keep watching see if Uncle Roger correct

we have three different parts of the chicken, we have our chicken meat

our skin and then the bones

good, good

so this is the carcass, you can see here I'm kind of separating dismantling the carcass

correct, if you break bone, more flavour will come out

to extract more flavour from the bones

this is ready, I'm just gonna add water to our stock

Uncle Roger love seeing the dead chicken in that pot fuiyoh

vegetarian niece and nephew, you're missing out

see? with chicken, you can make delicious broth like this

just kill one

don't be pussy, just kill one chicken

for aromatics for the broth

we want to build as much flavour as possible

so, to the chicken, we're just gonna

wait,aromatic already? that's a bit early

add some of the scallion

usually we only put aromatic in there after the broth boil for a few hours

but maybe Epicurious give them time limit

so Uncle Roger understand

many western cooking show, they book studio kitchen like this

but then they only book few hours

I don't know why

maybe they no budget

ginger, we're just going to give it a quick chop as well

and I like to leave the skin

ginger good

Because it's stock

same with garlic, I'm just gonna give it I'm just going to give it a nice pound

Auntie Esther pounding

Uncle Roger favourite thing to watch

skin on

throw it in the pot with the chicken

and let this go for two hours on a rolling boil

only two hour

maybe a bit longer, but like I said

Epicurious no budget

tare is a seasoning liquid that goes into ramen

and that's basically what gives the salt to your ramen

and to really give this tare a great umami

we're gonna be using the chicken flavour packet

yes, fuiyoh!

see?

Auntie Esther also love MSG just like Uncle Roger

that flavour packet in every pack of instant ramen, that the MSG

makes shit good

that why Auntie Esther queen of flavour

in the instant ramen noodles

now this is like gold, I love this stuff

Uncle Roger love it too

to that we're going to add ginger and garlic

this will go five minutes

make sure the seasoning packet is well incorporated

extract some of that flavour from the garlic in here

good, good

there we have it, our beautiful tare

we're gonna be using the scallions

the ginger and the garlic to make an aromatic oil

so we're adding the oil

and we're just going to turn this on

medium high heat

okay

as we mince our ginger and garlic

more pounding

ginger, I'm peeling it with a spoon

peel ginger with spoon, good technique

here is our beautiful aromatic oil

and then this is our crispy topping

that's gonna give so much texture to this ramen

nice, very smart idea

So Daniel sent me these eggs

and instead of just cracking the egg in the broth

we're gonna be making onsen tamago

onsen tamago, that is egg in hot spring bath, very nice texture

silky smooth egg

it like the better version of egg benedict

always choose onsen tamago

egg benedict for uncultured people

nobody just order egg benedict for the egg

people only order egg benedict for the Hollandaise sauce

if you need sauce to make your egg good, you fucked up

but Onsen Tamago, you can have it just by itself

it's so delicious

the reason why we're doing four cups of boiling to one cup of cold

is because we want that sweet spot of the temperature of one sixty seven

then we're just going to cover it

and let this sit for fifteen minutes

and let's test one out

let's see

it's very exciting

okay, good, there's one

don't cut to my muppet nephew, I want to see Auntie Esther egg

you see how the yolk is

fuiyoh!

semi-set

this woman nailing everything, except Uncle Roger

let's see what muppet nephew getting up to

Been a couple of hours

Look at that. How nice does that look?

This smells so good, whatever I was smelling before

this is completely ramped up

there's like way more sweet, way more savory

oh, it just looks so dark and rich and thick

dark and rich and thick

that Uncle Roger favourite type of woman

so if you dark and rich and thick

slide into Uncle Roger DM

while that's going, I'm going to start cutting my braised pork belly

it's like disrespectful how good that looks

I think it's missing a little glaze on the outside, you know?

Gotta hit it with the torch!

no, no

don't give this guy torch

someone with this much eyebrow should not use flamethrower

you're gonna burn them off haiyaa

I'm gonna flip these over and do the same thing

the chashu too thick, who want to bite into this like that

sliced thinner!

yeah

broth has been going for about two hours

and you can see the carcass is broken down

it's starting to thicken

So we're going to strain it through a Chinois

nice

use a ladle to kind of push out all of that flavour

squeeze it all out

like how my ex wife squeeze out all my money

so we have our chicken skin

nice

we have our chicken meat, we're gonna fry the chicken skin

good

if you go to a Japanese restaurant