Definitely not quick or easy….but fantabulously delicious looking. I hope to manage to try some, but my freezer is full with chicken & Smokey Turkey stock at the moment…
Fortunately / unfortunately, in the Culinary world, easy, advanced, and professional is elrealavent. I get it. My friends tell me that quite often. But it is worth the effort. Marion by far gives you the most authentic version while trimming off some time. I follow several SE Asia Chefs and she translate restaurant quality products for the Chef at home in the most traditional way!
I make kimchi jjigae ramen soup, sautéed some very sour kimchi with oil and white part of scallion until you can smell it, add some kimchi juice, 16 ounces of water. Boil, add some hot pot fish cake, miso paste cook for 3 mins, add soft tofu and 1/2 of ramen without seasoning & let that cook for 2 minutes. Top it off with hot pot beef and green part of scallion and let it cook for a few seconds
The production on these videos is absolutely amazing. The editing and music and camerawork are just perfect👌 and Marion and the recipes are amazing too but props to the crew
Every time I see a cooking show on TH-cam, I wonder there is so much more to learn. There’s so much diversity in food, something new to learn each time. TH-cam has given so many home-cooks a great platform to showcase their creativity through food. Love your work ❤ Thank you 🙏
Marion, I just though I would take this moment to send you a short note, to thank you, for you have been of immeasurable help to me, not only for rekindling my interest in Asian cooking, following your lead you have made it so easy for me, but for the way you go about presenting you post with grace and humour, I wait eagerly for your next. Cheers Michael
Your cooking and videos are phenomenal. They awaken the urge to learn, make and eat your recipes. I've learned so much of Asian cooling because of them. Thank you Ms. M
Delicious looking recipes! I'm not a trained chef, but I am 61 years old and have loved cooking all my life. And I enjoy learning about East Asian cuisine and it's many regional differences, especially in soups and broths. And I love learning to prepare them myself at home. In my experience and according to personal taste, I don't include carrots in the stock because they can easily take over, making the stock sweet. Instead, I season and roast them separately, then add them to the finished dish like I would a garnish. Also, I never include the core of an onion, onion or garlic skin, or any other vegetable parts I wouldn't eat cooked any other way. Why? Because they are bitter, and they will make the stock bitter. Thanks for this very inspiring video!
This vid was so enlightening. You created some combinations I couldn’t even dream of. I appreciate the quality of the videography, the editing, the music and not least, you are a wonderful teacher and recipe creator! Wow!
I literally just met you on the streets of Bangkok today! I’m kicking myself that I didn’t ask to take photo with you. However it made my day that I got to meet you. Cheers for being nice 😊
Hello! I made the Birria ramen today! I had to add lots of water cause my broth was so thick even after I strained the broth. It was so good. Thank you.
Thank you for sharing! I always struggle with getting the right ramen noodle as you know there are hundreds brands. Which are you using? I like the yellow one you used in your first receipt. Thank you
3) 라면 만들기. 라면스프는 고추장 멸치볶음을 넣어보세요. 라면스프와 아주 비슷한 맛이 납니다. 파와 고추가루도 넣으면 비슷할거 같음. 라면사리는 면을 뽑아 수증기로 쪄낸뒤, 말리고, 기름에 튀기는 방법. Try adding (Stir-fried Dried Anchovies in Red Chili Paste)of korean food, to ramen soup. It tastes very similar to instant ramen soup. I think it would be similar if you also added green onions and red pepper powder. Ramen Sari is a method of pulling noodles, steaming them, and dryed, and then frying them in oil. and miwon sauce. 고추장과 참기름(볶아진 식용유, 정도)과 몇마리의 마른 멸치를 넣어도, 한국의 라면스프와 비슷한 맛이 될거라고 생각합니다. 그리고 미원. If you add red pepper paste and sesame oil (fried cooking oil, degree), and a few dried anchovies, I think it will taste similar to Korean ramen soup.
Marion !!! You’re killing me, I can’t keep up. I’m literally eating your food while I watch the next video. I just made your chicken pho…. 💜💜💜 Nothing better than a good tasty soup, especially Asian 💖💖💖
Could you please tell us how many tablespoons/teaspoons etc. Just a suggestion for you to use on your channel. Thank you so much for your ramen noodle introduction tutorial.
De Essential Life of Ramen is in di Broth & de quality of Noodle A-la-dente. Rest is extra paraphernalia. No need of show of eggs in every single bowl, so boring. Try local fusion in ramen with sausage, bacon, ham prosciutto, hamburger, cut steaks, belly jelly plenty more of veges, side salads.
Hola miss Marion thank you for the most amazing super delicious yummy yummy Recipe and thank you for your video enjoy Your meal 🌺💙🧡🧡🧡💓💓💓💓💓💓💚💗❣️💌🟩🎈🔵💟🟩❤️🟥🟥🟨🟨🟨♦️
Ma'am can u kindly mention the TYPE of miso paste used in 21:12 because I'm having a hard time ordering from Amazon whether it's Light or Dark or Red or White.. I'm very confused..
Do you mean what kind of cabbage to get? Usually I see Chinese cabbage or possibly savoy, which has the crinkly texture but the shape of regular round heads. It’s usually available at regular supermarkets like Safeway, WF’s, Raley’s…certainly Asian markets also.
Love the vid. But we gotta talk about ur definition of easy....😅
Definitely not quick or easy….but fantabulously delicious looking. I hope to manage to try some, but my freezer is full with chicken & Smokey Turkey stock at the moment…
Fortunately / unfortunately, in the Culinary world, easy, advanced, and professional is elrealavent. I get it. My friends tell me that quite often. But it is worth the effort. Marion by far gives you the most authentic version while trimming off some time. I follow several SE Asia Chefs and she translate restaurant quality products for the Chef at home in the most traditional way!
Easy doesn't equal quick though. These are EASY just not quick. There's a lot of steps but the steps are still easy. jmo
😁
I make kimchi jjigae ramen soup, sautéed some very sour kimchi with oil and white part of scallion until you can smell it, add some kimchi juice, 16 ounces of water. Boil, add some hot pot fish cake, miso paste cook for 3 mins, add soft tofu and 1/2 of ramen without seasoning & let that cook for 2 minutes. Top it off with hot pot beef and green part of scallion and let it cook for a few seconds
The production on these videos is absolutely amazing. The editing and music and camerawork are just perfect👌 and Marion and the recipes are amazing too but props to the crew
Every time I see a cooking show on TH-cam, I wonder there is so much more to learn. There’s so much diversity in food, something new to learn each time. TH-cam has given so many home-cooks a great platform to showcase their creativity through food.
Love your work ❤ Thank you 🙏
My mouth can just imagine how delicious these soups are, yummy. Thanks for another fantastic video🦋
Marion,
I just though I would take this moment to send you a short note, to thank you, for you have been of immeasurable help to me, not only for rekindling my interest in Asian cooking, following your lead you have made it so easy for me, but for the way you go about presenting you post with grace and humour, I wait eagerly for your next.
Cheers Michael
We appreciate Marion’s consistency and dedication on this channel. God bless you.
This is a mix of her old videos though.
Your cooking and videos are phenomenal. They awaken the urge to learn, make and eat your recipes. I've learned so much of Asian cooling because of them. Thank you Ms. M
Always looking for ramen technique, plus amazing flavors. I have found it here. This will be my go to. Thank you for sharing this!
Delicious looking recipes!
I'm not a trained chef, but I am 61 years old and have loved cooking all my life. And I enjoy learning about East Asian cuisine and it's many regional differences, especially in soups and broths. And I love learning to prepare them myself at home.
In my experience and according to personal taste, I don't include carrots in the stock because they can easily take over, making the stock sweet. Instead, I season and roast them separately, then add them to the finished dish like I would a garnish.
Also, I never include the core of an onion, onion or garlic skin, or any other vegetable parts I wouldn't eat cooked any other way.
Why?
Because they are bitter, and they will make the stock bitter.
Thanks for this very inspiring video!
Those Ramen look really magical. Can’t wait to try!
This vid was so enlightening. You created some combinations I couldn’t even dream of. I appreciate the quality of the videography, the editing, the music and not least, you are a wonderful teacher and recipe creator! Wow!
Who wouldn't want to be a kid again and have marion cook for them
These Ramen Quick Recipes Look good A Must Prepare!! Thanks
Tried the Kimchi ramen today and it's heaven. Thank you
Hi Marion, just can't tell you how much I love your recipes. Looks finger licking good. Thank you so much for sharing this.
I just recook this! it’s soo yummy my husband likes it too. thank you ❤
25:06 The eggs look so delicious. It's amazing
I just want to say I could listen to you all day long, your voice is so soothing and relaxing and it keeps me listening and engaged. Ty❤
I literally just met you on the streets of Bangkok today! I’m kicking myself that I didn’t ask to take photo with you. However it made my day that I got to meet you. Cheers for being nice 😊
Been craving Ribia Ramen. Will try soon!
Hello! I made the Birria ramen today! I had to add lots of water cause my broth was so thick even after I strained the broth. It was so good. Thank you.
Thank you for sharing! I always struggle with getting the right ramen noodle as you know there are hundreds brands. Which are you using? I like the yellow one you used in your first receipt. Thank you
shoyu ramen is so tasty and yummy thank you for the recipe
Im a big ramen and japanese foodie girl and these look absolutely stunning and delicious❤🍣🍡🈲️🈵️🍜🍜🍜🍜🍜🍜🍜🍜
Amazing array of Ramen!!!
Just tried the first recipe. Omg🎉
3) 라면 만들기.
라면스프는 고추장 멸치볶음을 넣어보세요. 라면스프와 아주 비슷한 맛이 납니다. 파와 고추가루도 넣으면 비슷할거 같음. 라면사리는 면을 뽑아 수증기로 쪄낸뒤, 말리고, 기름에 튀기는 방법. Try adding (Stir-fried Dried Anchovies in Red Chili Paste)of korean food, to ramen soup. It tastes very similar to instant ramen soup. I think it would be similar if you also added green onions and red pepper powder. Ramen Sari is a method of pulling noodles, steaming them, and dryed, and then frying them in oil. and miwon sauce.
고추장과 참기름(볶아진 식용유, 정도)과 몇마리의 마른 멸치를 넣어도, 한국의 라면스프와 비슷한 맛이 될거라고 생각합니다. 그리고 미원.
If you add red pepper paste and sesame oil (fried cooking oil, degree), and a few dried anchovies, I think it will taste similar to Korean ramen soup.
I've been making that last one and it's really good. I got the recipe from Aaron and Claire. Now I want to try the others!
Living in Arizona, USA, I’ve had birria tacos and quesabirria tacos, but I haven’t heard of birria ramen. I can only imagine how delicious it is.
Can't wait to try these.. besides me,, my son would love it!..I have one question so far.. is Kimchi spicy hot? Never cooked with it
Adoro suas receitas,são maravilhosas
WOW! All of these Ramen Recipes are Just Fantastic! 😍😋Love this Recipe .... Very Neatly & Beautifully Prepared & Presented!❤
Big Like👍
I need to try those. I love ramen 🍜
Marion !!! You’re killing me, I can’t keep up. I’m literally eating your food while I watch the next video. I just made your chicken pho…. 💜💜💜
Nothing better than a good tasty soup, especially Asian 💖💖💖
Yay!!!! I love the chicken pho! You'll have to cook faster LOL
@@Marionskitchen 🤣🤣🤣
Too long drawn, sophisticated & complex .... try give us other such versions dear ...of Quick ... simple ... & easy ones.👌🌹 Thanks 🤗
oh my, I saw you at Pagoda Street, Chinatown :), welcome to Singapore.
Thank you!
Kimchi noodles ramen my favorite ❤️❤️
You working so much hard to ged this all ❤
Pure noodle torture!❤
It's time like this that I get to use my pressure pot and all 4 burners to keep cooking time within 30 minutes. 😅😊
Could you please tell us how many tablespoons/teaspoons etc. Just a suggestion for you to use on your channel. Thank you so much for your ramen noodle introduction tutorial.
It’s on her website
0.23 spicy chix ramen
4.45 shoyu ramen
12.35
20.44
26.02
Wow receita maravilhosa fiz e gostei bastante
出汁と調味料合わせてスープを作るあたり、ラーメンという料理の捉え方の違いを感じる
出汁は出汁だけとって、食べる時にタレと合わせてスープにするという概念が外国の人にはないのかもねぇ
Time stamps would be nice!
It's Japanese consomme, when kombu thickest seaweed is used, rest are heavy 'n light broth soup.
Adorei o vídeo 👏👏👏👏👏👏
They look great.😁
Birra Ramen @ around 12:30 - 19:50 (You are welcome future me!)
Adorei o vídeo 👏🏼
Birria sounds like Biryani 😂😂💜 anyways great recipes 😍😍
I would use duck instead of chicken but that's just me! Duck in the fridge and Pinot Noir in the cellar helps me to sleep better at night!! Cheers!
De Essential Life of Ramen is in di Broth & de quality of Noodle A-la-dente. Rest is extra paraphernalia. No need of show of eggs in every single bowl, so boring. Try local fusion in ramen with sausage, bacon, ham prosciutto, hamburger, cut steaks, belly jelly plenty more of veges, side salads.
Amazing video, could you please share a low salt/low sodium ramen recipe?
The paper towel trick is genius damn! Marion you are on a different level! ❤
For the Birria Ramen..can I substitute the Chipotle adobo sauce ? Because my husband and one of my teen don't like spicy food.
I tried for a whole 35 seconds but I just can't take you seriously with those enormous glasses. Merry Christmas. Enjoy your ramen :)
You and Mark weins along with a couple other TH-camrs are why I want to eat my way through all of Asia
I love you Marion but please some veggie options would make me happy 😊
Thank you
what noodles would you recomend? thx
And now I want ramen....
I’m so salivating right now😂❤😂
Hi Marion,
Could you please make a recipe for Akamaru Ramen? Thanks
Hola miss Marion thank you for the most amazing super delicious yummy yummy Recipe and thank you for your video enjoy Your meal 🌺💙🧡🧡🧡💓💓💓💓💓💓💚💗❣️💌🟩🎈🔵💟🟩❤️🟥🟥🟨🟨🟨♦️
Ma'am can u kindly mention the TYPE of miso paste used in 21:12 because I'm having a hard time ordering from Amazon whether it's Light or Dark or Red or White.. I'm very confused..
What kind of noodles did you use?
Marion, I wanted to ask why you never put the WHOLE egg (both halves) in your ramen?
Maby tonkotsu ramen one day? Thank you for this recepe 🤩
More timings, and amounts of ingredients would be helpful...
Excelente trabajo
Love your videos and Absolutely love oriental soups - do you ever use the sweet soy sauce like Ketjap ?
where did you purchase your black glasses
You never cease to amaze me absolutely beautiful
Adorei o vídeo!
I cannot imagine anyone needing that much variety in their diet. One tasty ramen dish is all one needs.
Love your glasses :)
I wouldn’t be surprised if she makes beef broth with ribeye steaks
Adorei o video ⭕️
Yum! ❤❤❤
Where can I get kimitchi cabbages ?
Do you mean what kind of cabbage to get? Usually I see Chinese cabbage or possibly savoy, which has the crinkly texture but the shape of regular round heads. It’s usually available at regular supermarkets like Safeway, WF’s, Raley’s…certainly Asian markets also.
Muito bom esse vídeo
Certo goood😊
hi marion, we dont hve mirin here can u tell what is the alternative ?
look yummy
Adorei o vídeo
Ain parece o lamen do naruto amei❤
So Good
Melhor fora pra se comer alimentação saudável e com um toque muito especial do cfeff
Live...love...eat.
This is not what I would classify as easy
Yummy
❤video maravilhoso
Otimo vídeo ❤
🔥🔥
Que delicia da agua na boca e os temperos q maravilha amei
💫💫💫💫💫
Oh my goodness, what a perfectly exciting example of food porn!
I cannot stop salivating over these dishes 😊
Don't you loose the probiotic benefits of the kimchi and the chilli paste, when it's boild like that?
Why is their no amount / quantity of items used
Muito bom
💛💛💛💛👍👍