The book series Undead Bar Association was inspired by some fun, silly conversations with classmates in the law school student lounge, many years ago. We would chat about how to craft wills for the undead while slurping down noodles in a cup. The Undead and Ramen - what a combination!
In tribute to those early days, the Undead Bar Association today offers this recipe for roasted pumpkin seeds ... Taste of the Orient.
Pumpkin seeds, about 1/2 cup dry
Extra Virgin Olive Oil
Chinese Five Spice or Ramen Seasoning Pack (the little foil seasoning pack from Ramen noodles)
Soy Sauce (optional)
1. Gut pumpkin. Separate seeds from the stringy bits. Rinse in water. Place seeds, single layer, on paper towels to dry overnight. By letting the seeds dry overnight, you insure a great crunch when you roast them.
2. Pre-heat oven to 325 degrees.
3. Place sheet of parchment paper on cookie sheet.
4. Place dry pumpkin seeds in bowl. Drizzle with extra virgin olive oil; use just enough for the seeds to appear glossy but not so much they're wading or swimming.
If you're using Chinese Five Spice - add some soy sauce now.
If you're using Ramen Seasoning Pack - don't add soy sauce unless sodium overload is your grand Halloween ambition.
5. Spread pumpkin seeds, single layer, on cookie sheet.
6. Top with seasoning of your choice - Chinese Five Spice or Ramen Seasoning Pack.
7. Roast pumpkin seeds for 10 minutes then check them. Bake in 2 minute increments until seeds just begin to turn golden brown.
If you're using Chinese Five Spice - do a taste test. You may want to add more soy sauce now.
If you're using Ramen Seasoning Pack - put the soy sauce down and back away from it. I mean it. You do NOT want to know the salty consequences if you soy now. You soy don't want to know.
There it is! I hope you enjoy this Taste of the Orient Pumpkin Seed Recipe.