When We Tried Auntie Fung’s Pan Asian Fare And Cooked Spicy Korean Ramen Their Way...

Specialising in what they call ‘Spicy Modern Asian Fusion Food’, Auntie Fung’s is making all the right noise in the capital for their exquisite fare since the year 2015. While there is no dearth of Asian fine-dine places or cloud kitchens in Delhi, there are only a few that stand out. Aunty Fung’s emphasis on serving only Asian street food or versions of it seems to have struck a right chord. This is a city that prides on its ‘spice tolerance’, but this is also a city that houses many gourmands, therefore you cannot call yourself a ‘Pan Asian place’ and serve usual suspects like Manchurian and Chicken Lollipops.  

#SlurrpReviews

We liked the immense research that has gone into the menu that has been inspired by the street food of China, Indonesia, Japan, Thailand and Korea. We started out with the crystal chicken dimsums, that has about 6 decently-sized dimsums in one portion. The filling is generous too, pair it with chilli sauce and you have your best start to this Asian meal experience. Then came the Baos, the Hoisin Chicken Bao has a sweet chilli and sticky chicken filling that is neatly tucked in steamed bao buns that are open. The filling does spill, but if you in a mood to indulge, you don’t mind that, do you. The Thai Connection Bao Veg, comes with a paneer filling, other veggies like bell peppers and capsicum add a nice crunch, but the winner here is the Thai sauce, in which all these veggies and paneer are tossed, before they are filled in the bao. Sweet yet savoury, rich yet far from overpowering.  

The Japanese Chicken Ramen comes with brown coloured broth with a deep, umami flavour. With noodles, shiitake mushrooms, broccoli, shredded chicken and boiled eggs, this Ramen is surely one of the most wholesome offerings of the place. If you are not a ramen fan, you could stick to the all-time favorites. Like the Nasi Goreng, the effervescent and spicy fried rice from Indonesia with a hint of fresh basil, or the Veg Sichuan noodles and chicken hot garlic sauce.

Also Read

We also fetched the recipe of their Veg Korean Spicy Ramen. Full disclosure, this is spicy, but due to the watery broth, it is actually ideal for everyone. Chilli pastes reduce your effort of flavouring the broth, you can use alternatives, but the ease with which they blend with the broth is truly a gamechanger. Without further ado, let’s get to the recipe

#Slurrp Exclusive: Veg Spicy Korean Ramen by Auntie Fung

Ingredients for the Soup:

Oil – 10ml

Chopped Ginger– 10gms

Chopped Garlic – 10gms

Chicken Stock Water – 350ml

Korean Chilli Paste – 25gms

Regular Chilli paste – 10gms

Celery Stick – 5 gms

Coriander Roots – 10gms

Dark Soya Sauce – 8gms

Light Soya Sauce – just a drop

Japanese Rice Wine – just a drop

Seasoning – for taste

White Vinegar – 5gms

Preparing the Tofu:

Silky Tofu sliced – 120gms

Keep the tofu as a whole slice and grill it on the pan for 2-3 mins. The grilling needs to be done with Korean chili paste, a hint of oil and oyster sauce.

Preparing the Veggies

Sliced Vegetables (Carrots Beans, Zucchini & Babycorn) – 30gms

Button Mushroom – 10gms

Celery Leaf – 5gms

Getting Started:

Saute the vegetables on the wok with light chili oil and a tinge of honey. Ensure the vegetables are sliced very finely – so that while plating the dish looks nice

Making the Soup:

Take a Wok/ pan and heat the Oil. Add chopped Ginger & Garlic and sauté it for 15sec. Then add the celery stick and the coriander roots gently on the pan and sauté it. Add the stock water (Tip: add a few veggies along with the chicken bones to ensure that the broth has a richer body) along with the chili pastes. Stir it for 15 secs till the paste is equally missed with the broth. Add the soy sauces along with the rice wine and let it simmer for 20 secs. Finally, add the Seasoning and Vinegar to bring balance in the food.

The Assembly

Take a bowl. Add the boiled noodles in the center. Pour the soupy broth all around the noodles till it reaches the top of the noodles. Add the sautéed vegetables in clusters so that it looks nice. Delicately place the grilled tofu on top.  

Recipe Courtesy: Auntie Fung's, Galleria Market. DLF Phase IV. Gurgaon SF-11. 1st Floor, below Bahrisons Booksellers, Gurugram, Haryana 122002