We got together with some college friends to reminisce and eat a traditional college meal. Now this meal is made with the cheapest ingredients, which is why as college students this was well a perfect meal. Though I’m not sure that I would call it a well-balanced meal. But it’s college so you know how that goes. Anyway they are called Tongan Pancakes. The name comes from our friend, Aaron who introduced it to us. He while on his LDS mission had Tongan roommates who would make these, so that is what he called them. Anyway, you take ramen, lunchmeat, an egg, and bread. Now since Aaron was My Mr.s friend and this traditional meal was introduced to Spencer during B.C. (Before Cheryl) I will turn this post over to him to give you a detailed recipe and exact cooking directions so if you ever want to try this yummy, odd meal out for your self you can.
The Tongan Pancake
1 package of ramen noodles (the square, brick kind. Pick the package that is the most solid. You want one solid piece of ramen, not a bunch of crumbs).
3-4 thin slices of deli ham
1/4 cup grated cheddar cheese
2 slices of bread
1 egg, beaten, in a shallow dish
Sauce of choice – I prefer barbecue sauce, but ranch works very well also.
Bring a small pot of water (that old pot you typically cook your ramen in) to a rolling boil and add the seasoning packed from your ramen noodles. Feel free to snack on the dry ramen crumbs in the bottom of the package; you only want the main, solid ramen piece for the sandwich.
Put a large frying pan on the stove on medium heat, grease the bottom with 1 Tbsp butter or a spritz of non-stick cooking spray.
Make your assembly line: Dry ramen -> Boiling water -> Egg plate -> Skillet/Fry pan -> toaster -> plate
Read through these directions before starting. TIME IS OF THE ESSENCE!
Place the ramen in the boiling, seasoned water. Just drop it in, and leave it. Do not submerge, do not stir. Count to eight. Yes. Eight seconds. No more. No less. (Unless you’re an experienced Tongan pancake maker, then you may develop a different preference here). Flip the ramen, and count to eight again.
Pull the ramen out _carefully_ with two forks and let it drain above the water, then drop in into the egg in the shallow dish. Your almost soft, thirsty ramen will soak up about 1/3 of the egg. Now flip it over and repeat on the back side.
Pull the ramen out of the egg and place it in your hot fry pan to cook. Now the surgery begins. Using a pancake spatula (or similar), find the seam in the ramen. (If you didn’t know, that brick of ramen is actually a long, thin brick folded in half lengthwise.) Slide the spatula into the seam and pull the ramen open lengthwise so you have a long, thinner strip of ramen. Pour the remaining egg dredge onto the now exposed ramen insides.
Flip the ramen to cook the other side. Once the other side is finished, add your grated cheese on top of the ramen, and cover that with your now hot cold cuts.
Use the spatula to cut the ramen in half so you can place on half on top of the other. You should now have a nice sandwich shape, ramen with egg, cheese, meat, ramen with egg. Keep that in the frying pan until your toast is done. You remembered to put it in when I told you, right?
Place the ramen sandwich inside the two pieces of bread, and either add sauce liberally to the top of the ramen before topping it with the bread, or leave the sauce on the side as a dip, which is what Cheryl does.
Consume. And wonder how you ever did without this recipe before.