I didn’t get what ‘momofuku‘ meant. I mean, I knew about a restaurant in New York called Momofuku by David Chang. Their pork shoulder Bo Ssam definitely caught a lot of attention. How it became a word used as a food application was what I didn’t get. People were using it as an adjective, “The pork buns are momofuku-ed”, as a verb, “Momofuku-ing my pork tenderloins” and a noun, “I had Momofuku chicken wings the other night”.
What the fuku is a momofuku?
It’s like a word that when applied to edibles automatically gets a stamp of deliciousness soldered to it. It’s almost a guarantee that it will be tasty and good. So mysterious and intriguing and elusive. At least that was how I perceived it. What you will find on Google are about David Chang’s food empire and cookbook, a bunch of recipes from food blogs recipes from David Chang, Elvis Costello’s album of the same name and Momofuku Ando, the creator of our beloved instant ramen. All of which are ‘tasty’ in its own right. But there is more.
Patterns. I looked for patterns by looking at accompanying words. Kimchi butter. Egg noodles. Oysters. Pickled cucumbers. Rice cakes. Lots of porky goodness. Lots of simple, high quality ingredients with a twang of Korean influences in terms of condiments, food preservation and heart.
Here’s a “Never-go-hungry-again” Ginger Scallion Sauce adapted from Momofuku cookbook but with my own twist. Items in italics are my adaptation.
In David Chang’s cook book it said to mix all the ingredients together and let it sit for 15-20 minutes before use. I felt it was rather bland even after the letting the flavour meld for the stipulated time. SO, I decided to heat the oil through before combining it with the rest.
Mix all the ingredients together except the oil. Mix thoroughly in a heat-proof bowl. Heat the oil on the stove until hot but not smokey and pour the oil into the chopped scallion and ginger mixture and stir. Let it sit for 10-15 minutes before using. It will keep in the fridge for 2-3 days. Don’t use sparing, use as necessary as it’s delicious in boiled egg noodles, pasta, with steamed fish, boiled chicken, rice, and even as a condiment to go with oyster. Seriously.
By making this sauce, you are on track to the momofuku trail. I am a bit late to game but I believe good eats will always prevail at any time.
I can’t believe it’s been almost three months since I updated this blog. However, it doesn’t mean that we haven’t been cooking. Everyone has to eat, right? March has been an unpredictable month, it felt like summer came for an unexpected visit and now she has gone back to get the rest of her camper so spring can settle in proper. It’s chilly now and the days are good for a snuggle again. This beef stew really hit the spot for us as it’s the perfect accompaniment to snuggling just don’t spill. Served with some luscious garlic mash potatoes, it’s comfort food in a bowl.
Yesterday before dinner, I found a disc of unused Choc Sol’s Aztec Drinking Chocolate and thought it would be a great to use as part of seasoning for the stew. I took a nibble off the disc and it had a nice spiciness to it on top of the bittersweet Mayan cacao. And a certain red wine in my pantry would be the perfect pairing to this chocolate and thus this beef stew was born.
I also have a dirty secret about this beef stew ~ and I will only tell you about it at the very end.
For Christmas eve, we roasted duck for dinner at the in-laws’ place. I thought a different fowl for a change would be nice, instead of the usual turkey. In all honesty, I am not really very fond of turkey. There is the thing with the size of it and getting stuck eating turkey for 2 weeks and then there is the gameyness to it that I can’t appreciate. Duck is delicious, on the other hand.
I bought a 2.5kg frozen Brome Lake duck and it was plenty to feed 4 to 6 people easily with three side dishes and a Scottish Meat Pie (for another post for another day!) that were served that night. Duck is more festive, in my opinion. If you can find goose, even better! This recipe incorporates macerated orange zest, five spice powder and garlic; and it works for any bird you intend to roast.I also stuffed the bird with some good quality pork sausage stuffing. Basically, I just cut open the sausage casing and just pull out the meat into a bowl. For lightness, I have also added some breadcrumbs and some chopped herbs for extra flavour. I went a step further by coating the duck with a mixture of honey, corn syrup, balsamic vinegar, malt vinegar and red wine for a shiny finish. I wanted to give the duck a nice flavour on the skin and to achieve that glorious dark shellac when it comes out of the oven.
Don’t be afraid of duck. It’s anatomy is no different from a chicken or a turkey for that matter. If you have roasted chicken or turkey, you can do this. It’s really not an intimidating bird to roast at all. In fact, the bird is self-basting because of the high fat content that lives under its skin.
Now, carving it on the other hand was a bitch. But that’s another story for later. This is a recipe for roasting a duck, making it pretty and making a sauce out of the drippings on the pan.
I have a fascination with bacon and in the past, I’ve tried bacon with cheddar cheese biscotti. It was alright. But for Christmas this year, I wanted to bake-a-present and so I decided on cookie dough + bacon + thyme + salted maple caramel. The only thing was that I had to experiment with recipes as I go because I had never made this before. Well,
I suppose it turned out all right. The Bacon Thyme Biscotti was tasty but I feel the salted maple caramel was a bit lost in translation. I tried three executions before deciding that the usual biscotti method was the best.
There were two iterations of the decided execution and the first iteration were to make individually wrapped bacon with cookie dough. It was not the most time efficient method and the drizzling of the maple caramel was disastrously sticky! In the end, I went with layering the crispy bacon in a huge batch of cookie dough and then dribbled maple caramel ontop the bacon slices before topping it off with more cookie dough. Voila! 30 minutes of resting and 15mins more of baking later I have biscotti made with bacon, thyme and salted maple caramel.
I should trademark the name Bacon Thyme. Really.
I got married on 11.11.11 and it was the most wonderful day of my life. Now, as someone who is food-wise, I had to make sure that food served that day had to be memorable. I wanted to be involved from the very beginning of the menu creation and wanted to know how and what will be served. Thankfully, Chef David was marvelously patient. Every critique and revision of the menu was taken seriously, and then applied.
The menu was crafted based on foods we had liked to eat. We both like simple flavours such as garlic, basil, five spice, star anise, tomatoes, bananas, black pepper, olives, citrus. I made sure to let the chef know that we don’t have a particular affinity to fine ingredients like truffle, foie gras or even sharks’ fin. We would rather enjoy a ripe tomato seasoned with sea salt and fresh basil or a succulent, braised piece of meat sauced with its own juice – simple but delicious things cooked right. Fine dining is a luxury we both enjoy splurging on sometimes so presentation and quality ingredients was important to us. I should probably also mention that because I am Chinese, the menu must include poultry, seafood and fish as these ingredients all had significant auspiciousness to it. We had to keep everyone happy. read more …