May 055A faithful crew.

Kids can be so easy to impress sometimes. It’s great.

Tonight in cooking class, not only did the lesson feature instant ramen as its main ingredient, but I actually stumbled upon the recipe on Buzzfeed of all places. I really don’t impress myself sometimes.

Considering this venture was high-risk for repulsive results, the actual outcome was pleasantly delicious. I even convinced my students to try a flavor-concentrated sauce with their crunchy cakes and half of them loved it. They were most impressed (lots of oooh’s and ahhh’s and even applause) by my one-handed pan flip, so it was a pretty good day all around.

You know you want to try it.

Pan-fried Ramen Cakes
From Aunt Peg’s Recipe Box
Serves 5

1 large carrot, shredded
1 medium zapallito (looks similar to zucchini), shredded
4 green onions, chopped
2 packets of ramen
4 Tbs. flour
3 eggs
Oil

Cook the ramen in boiling water for just two minutes and drain. Place the ramen in a medium bowl, and add the carrot, squash, green onions, flour, and noodle flavoring packets. Mix well.

In a separate bowl, beat the eggs. Add the eggs to the noodle mixture, stirring quickly to avoid clumpy cooked eggs.

Heat oil in a pan, and when hot, plop down a small cup of noodle mixture. Flatten into a pancake and cook until crispy. Flip the cake over and fry until golden and cooked through.

Serve with a sauce made of equal parts soy sauce and red vinegar (I used about 2 Tablespoons each), and a sprinkling of red pepper flakes. Enjoy with the nostalgia of college days.

May 047May 048May 046May 053May 054The girls were making him giggle. :)

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Hiking 007Cake and cream. These kids’ dream.

Sometimes cooking classes are really weird. There are Mondays when I am exceedingly enthused to demonstrate a delectable and innovative recipe, and the group reaction will be decidedly lackluster. Then there are other weeks, when I have barely scrabbled together enough functional ingredients to produce a mediocre dish, and the kids will clamor for moremoremore and talk endlessly about how this workshop was their favorite. I am unsure I will ever catch on to the Paraguayan palate.

I tried to adapt my dependable, go-to recipe for Peanut Butter Blondies to feature the perennial South American favorite, dulce de leche, instead. I was not pleased with the first round of results, and even after further tweaking for Lo’s Kitchen, the recipe still needed work. But the kiddos raved about it and immediately made noisy plans to get together to bake the dessert for Mother’s Day.

Shrug.