Spicy Ramen with Teriyaki Tinapang Bangus

🍜Ingredients:
1 piece Tinapang Bangus, lightly fried
1 tbsp soy sauce
1/2 tbsp muscovado
1 tsp cornstarch
1 tsp sesame seeds
 
Soup Base
600 ml water
1/8 tsp ginger powder
2 cloves garlic, minced
Dash of white pepper
1/8 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp dashi powder
1/8 tsp chicken powder

Ramen & Toppings
1 serving fresh ramen noodles (or dried ramen noodles)
Roasted seaweed (nori)
Leaks, thinly sliced

👨🍳 Instructions:
1. Lightly fry the tinapang bangus until golden. Set aside.
2. In the same pan, add the teriyaki sauce and glaze the fish for 1–2 minutes until glossy.
3. In a saucepan, combine the water, garlic, ginger powder, white pepper, paprika, cayenne pepper, dashi powder, and chicken powder. Bring to a gentle boil and simmer for 3–5 minutes.
4. Cook the ramen noodles separately according to the package instructions, then drain.
5. Place the cooked noodles in a serving bowl and pour the hot soup over them.
6. Top with the teriyaki tinapang bangus, roasted seaweed, spring onions, and sprinkle with sesame seeds.
7. Serve immediately while hot.

By: Chef Myles