Chris Makes Spicy-Sweet Sambal Pork Noodles From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Ruben Eihwaz
So fast, so easy. 1hr later. Hmm. Seriously though, nice dish Reminds me of my own cooking. I never really thought of being good at cooking but ended up doing it a while lot as part of my life a hindu monk. I still don't consider myself a cook. But when I watch this video and hear your thought process I realize how many things I understand just from having done them a lot. Especially this kind of style where you throw things together in a big pot. That point where you added splashes of water to get the sauce right, I totally get that. Making the sauce blend right to the noodles is what makes or breaks a pasta dish
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So fast, so easy. 1hr later. Hmm. Seriously though, nice dish Reminds me of my own cooking. I never really thought of being good at cooking but ended up doing it a while lot as part of my life a hindu monk. I still don't consider myself a cook. But when I watch this video and hear your thought process I realize how many things I understand just from having done them a lot. Especially this kind of style where you throw things together in a big pot. That point where you added splashes of water to get the sauce right, I totally get that. Making the sauce blend right to the noodles is what makes or breaks a pasta dish
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bintang bagaskara
Imma just say, as an Indonesian too btw, this is not how you would use sambal for haha. I know what 'sambal oelek' is, not even close to actual sambal that you can make even outside Indonesia. We don't use soy sauce or rice wine vinegar too (actually the basil too, but some uses herbs so i'll digress. BUT MOST IMPORTANTLY, something like this usually don't use pork, but rather chicken coz that's what the major population would eat. Not hating the final product tho, i'm sure it taste great. Just saying some opinion to make more. authentic to the word sambal.
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Imma just say, as an Indonesian too btw, this is not how you would use sambal for haha. I know what 'sambal oelek' is, not even close to actual sambal that you can make even outside Indonesia. We don't use soy sauce or rice wine vinegar too (actually the basil too, but some uses herbs so i'll digress. BUT MOST IMPORTANTLY, something like this usually don't use pork, but rather chicken coz that's what the major population would eat. Not hating the final product tho, i'm sure it taste great. Just saying some opinion to make more. authentic to the word sambal.
reply
Isaiah Valentin
I put butter on my spaghetti once. Obviously the best spaghetti pasta ive had. I never liked the noodles before that and usually used bread instead of spaghetti. The noodles were actually too flavorful. They soaked up too much sause and butter. I just knew that i should take that opportunity since I dont always have butter. I didnt know that it was the secret to pasta. I didnt even put mozzarella. The butter was a lot better than cheese.
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I put butter on my spaghetti once. Obviously the best spaghetti pasta ive had. I never liked the noodles before that and usually used bread instead of spaghetti. The noodles were actually too flavorful. They soaked up too much sause and butter. I just knew that i should take that opportunity since I dont always have butter. I didnt know that it was the secret to pasta. I didnt even put mozzarella. The butter was a lot better than cheese.
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Dan S
Made this last night, with a few minor tweaks (used dried thai basil instead of fresh, used ground turkey breast instead of pork, cut back the amount of sambal oelek I used because my wife doesn't like spicy stuff. I thought it was delicious, although my wife still thought it was still a little too spicy. (I added more spice to my bowl after it was cooked to bring it back up to the amount in the recipe.
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Made this last night, with a few minor tweaks (used dried thai basil instead of fresh, used ground turkey breast instead of pork, cut back the amount of sambal oelek I used because my wife doesn't like spicy stuff. I thought it was delicious, although my wife still thought it was still a little too spicy. (I added more spice to my bowl after it was cooked to bring it back up to the amount in the recipe.
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Elle Sinky
Question for all you Foodistas out there: I don't like spicy food (I tolerate a 2 on a 10 basis I would say) and hate bell peppers with a passion. I am trying to cook world recipes and slowly raise my heat tolerance level. Which ready-made hot sauce do you recommend I buy? Sriracha, Sambal? Which is still mild enough and versatile enough to use in many recipes from around the world? Thanks
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Question for all you Foodistas out there: I don't like spicy food (I tolerate a 2 on a 10 basis I would say) and hate bell peppers with a passion. I am trying to cook world recipes and slowly raise my heat tolerance level. Which ready-made hot sauce do you recommend I buy? Sriracha, Sambal? Which is still mild enough and versatile enough to use in many recipes from around the world? Thanks
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david david
Looks good. Looks simple, like the ingredients do most of the work. Could we also make the same recipe with hamburger, ground turkey, chicken, or lamb? What about going vegetarian and substituting a bean or a grain for the sauce? I ask because I don't know if the recipe's group of ingredients are open to a greater flexibility or are tailored to pork.
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Looks good. Looks simple, like the ingredients do most of the work. Could we also make the same recipe with hamburger, ground turkey, chicken, or lamb? What about going vegetarian and substituting a bean or a grain for the sauce? I ask because I don't know if the recipe's group of ingredients are open to a greater flexibility or are tailored to pork.
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Katie K
Could I theoretically freeze half of the sauce and then prepare the dish with half the noodles? And then make the other half at another time with the reheated sauce? I'm a college student and, while I LOVE leftovers, I don't think I could eat 2 pounds of pork noodles. I also love having meals ready to go, particularly homemade meals
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Could I theoretically freeze half of the sauce and then prepare the dish with half the noodles? And then make the other half at another time with the reheated sauce? I'm a college student and, while I LOVE leftovers, I don't think I could eat 2 pounds of pork noodles. I also love having meals ready to go, particularly homemade meals
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Colin A
1: 20 - I don't know why so many people insist on peeling ginger at all. I just keep mine in the freezer and grate it directly into whatever I'm cooking. No peeling required, never had a problem. I mean, if you're doing the matchsticks, I kinda get it, but if you're gonna grate it, don't even bother.
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1: 20 - I don't know why so many people insist on peeling ginger at all. I just keep mine in the freezer and grate it directly into whatever I'm cooking. No peeling required, never had a problem. I mean, if you're doing the matchsticks, I kinda get it, but if you're gonna grate it, don't even bother.
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Boomer77000
We made this recipe at home for dinner and replaced the pork with tofu. We fried it for few minutes until it got golden brown. The recipe is terrific and the sauce delicious. Highly recommend it to families who are looking for a week night dinner.
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We made this recipe at home for dinner and replaced the pork with tofu. We fried it for few minutes until it got golden brown. The recipe is terrific and the sauce delicious. Highly recommend it to families who are looking for a week night dinner.
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Serif Sans Serif
Sambal Olek is highly underrated. I love using it to make kimchi (yeah, purists will be pissed at me, but gochujang is simply not hot enough. It's great to kick up the heat in so many dishes. Esp. lo mein.
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Sambal Olek is highly underrated. I love using it to make kimchi (yeah, purists will be pissed at me, but gochujang is simply not hot enough. It's great to kick up the heat in so many dishes. Esp. lo mein.
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