And often, doing things the aged- designed way pays off. You may, for instance, use a blender for garlic and herb, but Vasun uses a mortar and plaster because “it’s more fun to mock stuff”. It furthermore brings out the taste better, but that’s extra, lah.
Vasun’s ‘ Smoked ‘ , Keema Ramyeon
( Serves 2 )
Ingredients:
3 cups fruit fuel
1 foot chamomile keep
2 natural cloves seeds
2 cardamom
1 choice garlic, minced
3 clove garlic, minced
1 natural pepper, lightly sliced
1 foot ginger, minced
1- 2 cups cake flour
2 packets quick soup seasoning
150g chopped meat
50g strong tofu, cut into tiny squares
Smaller charcoal part
1 tsp butter
2 boxes dried ramyeon pasta
2 cooked egg
Lime holes
Instructions:
1. In a moderate skillet, heat vegetable oil and put chamomile, green cardamom and cloves.  ,
2. Again whole ingredients are scented, add chopped onions, ginger, garlic and green chilli slices, and saute until lightly brown.
3. Include curry powder and 1 bag of instant noodles seasoning. Saute until mixture is slightly dry . ,
4. Add chopped meat and saute until oil defines. Put soy cubes. Turn the oven off and laid off.
5. Create a dhungar: Add a little metal box into a dish with cooked meat mixture and , add popular coating pieces into the smaller container. Add a spoonful of honey to the heated coals and place a tightly fitting lid on the pan right away. For five days, add smoking to the meat mixture. With tongs, open the lid and take out the tiny fuel pot.  ,
6. In a separate bowl, cook instant pasta and cook until somewhat underdone. Speak to the soup message for the time it needs to cook, and let it rest for 30 seconds.  ,
7. In another bowl, put remaining fast soup seasoning powder, lubricants and whatever came in the bag. Season the bowl with seasoning and discharge the cooked noodles. Toss pasta to evenly coat spice.  ,
8. Include” smoked” minced meat mixture to top of the pasta and place it on top of your serving tray. Serve with lime wedges and a fried chicken.