Clam chowder and coconut curry come from two very different countries. However, the flavors harmonize together in this restaurant’s creative twist on Nissin Cup Noodles.
These Clam Chowder Cup Noodles are the brainchild of Chef Dean Isom at Shuck Oyster Bar, a seafood establishment in Costa Mesa, CA. Chef Isom got the idea to make them from his love of Cup Noodles, Asian dishes, and Shuck’s classic clam chowder.
At the base of Isom’s creation is a mixture of speck (a smoked, dry-cured prosciutto), garlic oil, minced fennel seed, and Thai green curry powder. This mixture is combined with coconut milk, lime juice, diced cooked potatoes, and chopped clams to create the chowder-curry hybrid. Once the noodles are mixed in, the entire cup is garnished with a mini baguette, Thai basil, micro cilantro, and fresh Littleneck clams.
Together, the curry and chowder components intermingle for a mix of spicy, creamy, and aromatic flavors that have to be tasted to be believed.
Shuck will have this innovative Cup Noodles dish on the menu while supplies last.
When in Queens, New York, you can’t pass up family-run Thailand’s Center Point if you want some authentic Thai cuisine. The restaurant/grocery store hybrid has been touted as the destination for local Thais in search for a taste of home.
It’s also known for a adding a modern interpretation to classic dishes, which can be seen in one of their newest creations: Thai Green Curry Cup Noodles.
Created by owner Annie Phinphatthakul, the dish is a blend between the intricate aromas of Thai green curry and the Cup Noodles her daughter loves. It brings together the savory umami of the Nissin Cup Noodles with the aromatic punch you’ll find in traditional green curry.
The sauce and noodles combine in a bowl with avocado, corn, bell pepper, and two kinds of shrimp – fried whole and freshly cooked tails – to add all different kinds of textures and tastes to the dish.
Fans of both Nissin Cup Noodles and legit Thai food will want to flock to Thailand’s Center Point to get this exclusive item. It’ll be on the menu starting October 18, while supplies last.
If you’re familiar with tamales—and we sincerely hope you are—you know that traditionally, they’re usually prepared around the holidays or for celebrating a special occasion (though we’ll gladly accept a tamale anytime, any place). What you may not be familiar with is the tamale pie.
A tamale pie has the flavorful power of a thousand regular tamales, give or take. And when you’ve got the power of a Green Curry Carnitas Tamale Pie in your hands—you’re basically a god. We’re giving you the gift of almost-immortality with this heavenly recipe for Green Curry Carnitas Tamale Pie, devised by Chef Keith Prante.
The key ingredient that really makes the dish out-of-this-world is a rich, all-natural Thai Green Curry cooking sauce from World Foods (you can find this and/or more of their sauces here).
Be careful who you share it with, though. You don’t want this kind of power getting into the wrong hands—aka, any hands other than your own!
Photo by Pete Pham
3 lbs Pork Butt
2 qts Dr. Pepper soda
1 celery stalk
1 bay leaf
3 tbsp curry powder
2 cups cotija cheese
2 bottles of World Foods Thai Green Curry Cooking Sauce (available at Sprouts and Whole Foods)
Salt and pepper
Basic Masa Dough (yield: 7 cups)
4½ cups masa harina, such as Maseca
3¾ cups cold water
1½ cups cold lard or vegetable shortening
1 tbsp kosher salt
Deep dish baking pan (9”x13”)
Shallow cooking sheet
Part I – Prepping the Carnitas
1) Sear well-seasoned Pork Butt in hot sauté pan until golden brown on all sides. Add in deep roasting pan with soda, veggies, and spices.
2) Place saran wrap and foil over pan and cook at 275F for 8 hours. After it is cooked remove from liquid and shred either with 2 forks or in a large table mixer with paddle attachment.
3) When fully shredded add curry sauce and stir until fully incorporated. Set in fridge until cooled.
Part II – Prepping the Masa
1) Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
2) Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes.
3) Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Cover and refrigerate at least 1 hour or up to 2 days before using.
Part III – Cooking the Pie
1) Preheat oven to 315F. Cover the bottom of the baking pan with banana leaves and add half the masa putting it on the walls of the pan.
2) Add cooled pork and spread evenly across the pan. Use the rest of the masa to cover the pork then cover the masa with remaining banana leaves.
3) Place 9”x13” pan on baking sheet and place water in baking sheet. Cover with saran wrap and foil for 20 minutes.
4) Remove leaves cover in cheese and let rest for 5 minutes and serve.