March 2nd, 2010
Okay, I should start cooking other stuff, than David Changs Momofuku things, but I’m just hooked. Yesterday I made the Steak Ssam, but with rump steaks instead of hangar steaks, because getting hangar steaks here doesn’t seem to be possible. The most interesting thing about making the steaks was the ‘ghetto sous vide’ technique. I was thrilled about it from the first moment I read about it, but I’ll post more about it (including a pictured tutorial) tomorrow.
The Combination of beef, kimchi, rice and ginger scallion sauce is great! My whole family loved it. It’s surprisingly light and still filling.
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February 15th, 2010
This is a perfect quick snack noodle dish you can prepare in like 10 minutes if lunch (or dinner, of course) has to happen very fast. You can always add meat, vegetables and/or condiments of your choice, like bamboo shots, chicken or even fried/poached/scrambled egg. Add a little less sriracha and even kids will love it.
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February 1st, 2010
Ingredients (enough for about 40-50 potstickers):
half a pound of ground pork
half a pound of king prawns
2 small heads baby bok choy
4 stalks scallion
thumb sized piece of ginger
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