yakamein Colosseum. What you see is some stewed beef, some shrimp, spaghetti polls, beef rested broth, boiled eggs, diced green onions.
Gumbo might be Louisiana’s sanctioned state dish, but if you grew up in New Orleans you know yakamein is their Official Sober Up Food.
Known for its restorative nature for hangovers after those notorious late nights partying, it’s disdainfully called “ Ol’ Sober ” and it’s always a crowd fave.
You do n’t have to search too hard for that styrofoam take out mug that it generally comes in. generally it’s accompanied by a chopstick for polls and you just belt it right from the mug.
One can truly fluently find yakamein in original corner stores and carnivals likewise.
This classic NoLa dish is always up for the challenge of remixing constituents. Everyone makes it just a bit different but it hits the spot all the same with its complex yet addicting flavors.
So let’s dig into New Orleans ’ swish kept secret What’s Yakamein?
Yakamein Ya- Ka- Mein Yock a mein Yakamee. This dish is spelled in innumerous ways with phonetic parallels.
still you say it, at its core, it’s a beef bean haze with some Cantonese roots, but heavily invested with Creole spices. Chinese food was interpreted and evolved via the profitable conditions in the Deep South.
It’s always enjoyable to guess the origin of this haze, carrying the tales belting over a coliseum of yakamein.
also’s the breakdown of New Orleans ’ best- kept secret
Spaghetti – Chinese rail workers introduced Chinese bean( or “ mein ”) dishes to the megacity. Chinese polls were hard to come by and precious, so yakamein calls for spaghetti rather.
Broth – It’s all about the broth in the end that determines how good your yak is. It’s a lot like beef bean haze flavor with soy sauce, occasionally with cinnamon and star anise, as well as Cajun or Creole spices.
Sounds weird? You’ll be amazed how beautifully this emulsion works.
Protein – No meat is off the table when it comes to adding protein to yakamein. piecemeal from beef( brisket and stew meat is popular), pork, pork belly, Andouille link, oxtail, shrimp and lobster all find their way into this coliseum at times.
Seasonings – Yakamein always comes with a boiled egg, along with other seasonings like green onions. Some like it hot with a good spew of hot sauce or some kind of hot chili sauce.
moment we’re trying Surf & Turf Yakamein, this is what you need
Chuck feed – We always believe boneless chuck feed is best when it comes to stews. We cut it into strips to boil a little hastily, and it just looks better in a finished coliseum
Shrimp – The further Goliath, the better.
Beef broth – You can use store bought beef broth or use beef base like Better than Bouillon.
gravies – Soy sauce, Worcestershire sauce and hot sauce.
Spices and seasonings – Creole seasoning, onion cream, garlic cream, oregano, paprika, cayenne, thyme, black pepper.
Boiled eggs – Hard or soft, according to the preference.
lb chuck feed, cut into1/ 2 inch strips
Tbsp cuisine oil painting oil oil painting
lb shrimp, hulled and deveined
8 oz spaghetti pates
diced scallions, for garnishing
2 tsp Creole seasoning
1 Tbsp soy sauce
1 tsp Creole seasoning
1 tsp soy sauce
8 mugs beef broth
1 Tbsp Creole seasoning
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp onion cream
1 tsp garlic cream
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
tsp black pepper
Marinate beef in Creole seasoning and soy sauce for at least 30 beats.
Heat oil painting oil oil painting in a large haze pot or dutch roaster over medium high heat. Add beef strips and sear on both sides until browned. Don’t overcrowd, cook in batches if necessary.
Add in beef broth along with all gravies, spices and gravies. Stir well and bring to a pustule.
Reduce heat to medium low and poach, uncovered, until beef is melt in your mouth tender, about 1-1.5 hours. Stir sometimes.
While haze is cooking, cook spaghetti polls according to directions on package.
Also while haze is cooking, bring potful of water to a rolling pustule over high heat. Gently place eggs in water with a ladle and reduce heat to medium. Cook according to your preferred doneness( see note 1).
Remove from pot and directly place in ice water bath to help further cuisine.
Once beef is getting tender, taste and acclimate for seasoning.
Marinate the shrimp. When beef is completely tender, add the shrimp to the pot and cook five beats.
In a large coliseum, add asked quantum of cooked polls. Top with beef and shrimp. Ladle in broth. Garnish with halved rapscallions. However, add in a splash of hot sauce, If asked.
Cook eggs 6- 7 beats for soft boiled, 8- 9 beats for semi soft, or 10- 11 beats for hard boiled. For further flavor, try our marinated mayak eggs.