July 14, 2020 In All recipes, Meat, Noodle/Pasta/Rice

Bastardized pork belly biriyani

[ezcol_1half] "  NO REASON NEEDED, NO APOLOGY GIVEN.  " I'm not religious.  I don't have to explain why there's pork, or fat-laden pork belly to be exact, in my biriyani. Some truths hold themselves to be self-evident.  Very few gets realized. I also don't have to explain this recipe's utterly impure pedigree, a zig-zagging parentage between Southeast Asian and Indian and even a little of Chinese, making it an indecent, inglorious, bona-fide bastard.  Drifted increasingly untethered to any particular nationality or culture, I feel somewhat of a kindred spirit to such mis-bred type, comfortable, reciprocal, defiant even.  From one bastard to another, we know what we like, no reason needed, no apology given. Right is right.  Good is good. [/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:215]

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September 20, 2019 In All recipes, Meat, Noodle/Pasta/Rice, Seafood

Book Bait: Squid Ink Ramen

"A bowl of slurpable crude oil, but in the most edible and delicious way. " [ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] WHAT:  Welcome back my utterly self-serving recipe series I would like to call - The Book Bait, a shameless campaign to draw out all cookbook-hunters to our upcoming cookbook, The Art of Escapism Cooking – A Survival Story.  These are brand new recipes that are not in the cookbook but however, in order to make them, you will need one or more essential component from the book to complete which, yes, is yet to be published on October 15, 2019.  And yes, I am still doing that to you to sell books. WHY:  It isn't without brag when I say that there is an entire chapter in our cookbook enshrined to the universal religion of noodle-slurping and ten of which are full-blown, no bullshit, the milky broth, the umami, the toppings, the thick and the deep, the sacred and the indecent, the full spectrum of the unapologetic and delicious absurdity that is, Japanese-style ramen.  Yes, I went there, the whole nine yards.  And I feel that I could still go further.  Because in Japan's traditionally defined food culture, this rare and liberal, democratic even, arena of

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February 28, 2017 In All recipes, Meat

DIM SUM MONTH: PORK BELLY BUN W/ PEANUT BUTTER AND CAPER

[ezcol_1half] DIM SUM MONTH CONTINUES… WHAT:  Super cute and tiny steamed buns stuffed with braised pork belly, pan-fried capers and smooth peanut butter. WHY:  It's pork bun in baby form!  It's pork bun in two-bites size!  It's pork bun but pop-able!  Dispute settled. HOW:  The idea is to create an over-the-top, porky, fatty and gooey bun-tasy with a built-in acidic element to balance it all out, and this is what came out on the other side.  Inspired by traditional Taiwanese guabao (which is the former life of David Chang's infamous "pork bun"), the pork belly is first braised with aromatics and spices until melty and tender, but instead of ground peanuts that's used in guabao, smooth peanut butter is being introduced.  Just when pork belly and peanut butter - both fatty, gooey and intense - are locking tongues in your mouth, the taste buds get a sharp and pleasant zing of acidity and pickle-ness from pan-fried capers, all swirling and dancing inside this slightly sweet and chewy dough.  What's more wrong?  Eating just one or more?  I can't decide. By the way, most of the recipes in DIM SUM MONTH is designed to be prepared ahead of time.  Make each items and store them in the freezer, and at

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January 8, 2016 In All recipes, Meat, mobile slider, Seafood, Snacks

LISBON, PLUS SURF’N TURF PORK BELLY AND SHRIMP SAUSAGE SANDWICH

[ezcol_1third] After what seemed as long as forever, but now, feels as short as a blink of an eye, five weeks of traveling in and out of 6 different countries, I am now, finally, back home. It is difficult, if not impossible, to sum up a journey as long as this one in one post.  It began in Hong Kong, then Taipei then back to Hong Kong, then it departed towards London, then Madrid, and Lisbon, then finally, passing by Germany, back to Hong Kong, then back to Beijing.  It was a zig-zaging montage of cityscapes, sounds, smells, flavours, stimulations… but also disorientations, sense of aimless drifts, dubbed by a relentless seasonal flu somewhere at end.  How do I tell such a story I have no clue.  I suspect I would be inadequate but I shall try. I shall try, starting with Lisbon. Why Lisbon?  I don’t know.  I guess there are moments in life that didn’t feel particularly monumental at the times, but somehow, years and years later, they stay with you whenever you feel like looking back.  Lisbon, in the best sense, felt as such.  There are cities where we go to feel the future.  New York, London, places that strut at

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September 24, 2013 In All recipes, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat

X’MAS MORNING JERK-SPICED PORCHETTA

I recently took a class from Harvard called Science and Cooking.  I did it without ever taking an SAT exam or having an IQ above 140, all while wearing my slouchiest PJ and tucked in the comfort of my bed with a can of soda and a tub of gummy bears on the side, and burnt through 5 lectures straight in 1 week

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