THE UNFAILING WONDER OF AMERICAN SINGLES THAT MELTS INTO THE MOST VISCOUS INTENTION TO BRING OUT A BIT OF CHILDISHNESS IN ALL OF US
WHAT: Using Japanese curry cubes – another one of their culinary ingenuities – as a building foundation for an even more complex, cocoa-y and cheesy curry paste that will bring instant late-night slurping to a new height.
WHY: It’s creamy. It’s delicious. And if you need more than that then slap on nostalgic as well. Because Japanese curry, or shall I say kare, is a deep-rooted comfort in just about every Asian’s dietary habit. And if done right, it will withhold the same standing in your life as well.
HOW: Japanese curry cube, on its own, can be a bit sweet and lacking of intensity, born out of this culture’s rounder and more reserved disposition on tastes as well as, I suspect, philosophy. In the effort to deviate from its original path, I have been for years adding my own “defectors” to bring it just where I like it, more curry powder for spiciness, cocoa powder for complexity, instant coffee for a touch of bitterness and fragrance, and a kiss of Dijon mustard for acidity. Then last but not least, the junky yet unfailing wonder of American singles that melts into the most viscous intention to bring out a bit of childishness in all of us.
This versatile paste can be used to create, instantly if I may stress, an array of noodle-companions ranging from a milder and drinkable broth for a Japanese staple called kare udon, to a more powerful and creamy gravy to dress any noodles “dry-style” (my favorite), all the way to possibly being used as an instant mix for this fried rice. A soft-boiled egg, an extra single, or even a nub of cold butter, hell let’s put a few McNuggets on top. There’s really no possible way to go overboard with it. And even if there is, it won’t judge.
1 regular box (230~250 grams) Japanese curry cubes, such as this one (see note *)
5 slices of American cheese, torn into small pieces
1/3 cup (30 grams) grated Parmigiano Reggiano cheese
4 tbsp curry powder
2 1/2 tbsp cocoa powder
1 1/2 tbsp fish sauce
1 tbsp ground cayenne, plus or minus to your liking
2 1/2 tsp instant coffee
1 tsp Dijon mustard
Instructions
In a large, wide and deep skillet (the wide diameter creates more surface area and speeds up the reduction process), cook canola oil, onion, garlics and onion powder over high heat, until the edges of the onions are slightly browned. Add low sodium beef or chicken stock, continuing to boil over high heat, until the mixture is reduced down by 2/3, about 20 minutes.
Strain the mixture through a fine sieve into another smaller pot, pressing on the solids to extract as much liquid as you can then discard the solids. You should have about 1 1/2 cup of liquid left (it can be slightly under but not more). Now add the curry cubes, American cheese, Parmigiano Reggiano cheese, curry powder, cocoa powder, fish sauce, cayenne, instant coffee and Dijon mustard. Cook and stir over medium heat, until all the ingredients are fully melted and evenly incorporated into a thick paste.
Transfer into an air-tight jar and keep chilled in the fridge until needed. Can be kept for up to 1.5 (estimate) months in the fridge, or 3 months in the freezer.
TO USE THE MIX: You can use the mix to make a lighter drinkable curry broth, or a stronger gravy-like sauce. To make a curry broth, bring 1 cup of water to a simmer and whisk in 3~4 tbsp of instant curry mix, and let simmer for a couple minutes. Add udon noodles or other noodles of your choice. To make a gravy-like sauce, cook udon or other noodles of your choice in boiling water according to instructions. Remove the noodles and set inside a serving bowl. Mix a few tbsp of the cooking water with curry mix until it reaches your desired consistency and intensity, then mix it evenly with the noodles. As a general finishing touch, torch a slice of American cheese on top until melty, and serve immediately.
Notes
* Japanese curry cubes, or curry sauce mix, can be easily found in all major Asian supermarkets and/or online. This recipe calls for one regular box, which ranges from 230~250 grams depending on the brands (but they do come in smaller packaging sometimes so make sure you check the package). And they also come in "mild", "medium", and "hot". Here I'm using "hot".
WHAT: Instant pho bo noodle soup mix, the answer to the prayers of all the geographically misplaced and physically unable foodies who make the regrettable mistake of watching a Vietnam street-food video on Youtube pass 10 PM. We know who we are.
WHY: Widely known as a labor-intensive and time-consuming dish, yet cruelly happens to be the most desired slurp from Southeast Asia in North America, pho bo has been tormenting addicts who are kept apart from a proper fix due to cold hard geography, or, something no less ruthless, a human condition called sloth. But this barrier is no more, my friends. Because what is mankind if not the extraordinary will to cheat its way through shortcomings?
HOW: Every single aromatics and spices that are used in the traditional preparation of pho bo undergoes the exact same treatment in this recipe, the charring of the onion and ginger, the roasting of shrimp paste, the calculated balance of spices. The only difference is that the mixture is blended together with an ultra-reduction of store-bought beef broth and fish sauce, into a smooth, saucy seasoning. When the craving hits, the complete obliteration of the ingredients allows their full and speedy release of flavors and aroma where they dissipate into more beef broth (don’t worry, still store-bought), creating a marvelously close-tasting broth to the ones that take hours, all in just 2 minutes. From this point on, all it needs is a mandatory fine-tuning of lemon juice, sliced onion and fresh herbs to bring it quintessentially Vietnamese. Then, a couple squirts of Sriracha and hoisin sauce to make it non again.
Here you ask, is this the same as the pho bo you tasted in Saigon where you lost a tender piece of your soul behind and was left to wonder this earth forever incomplete? Pffff, of course not! A cheat is a cheat. Anyone who’s tried liposuction will tell you they don’t look like Gisele Bündchen quite yet. But I will say this, that in between all the sad Vietnamese restaurants provided by the cities where I’ve stayed in the past almost two decades – New York, Taipei, Hong Kong, Beijing – or the alternative of plowing through 12 hours of labor whenever the craving hits, honestly, I prefer this instant mix over any of the above. And if you know me at all, that’s saying a lot.
FOR ALL THE GEOGRAPHICALLY MISPLACED AND PHYSICALLY UNABLE FOODIES, WHO MAKE THE REGRETTABLE MISTAKE OF WATCHING A VIETNAM STREET-FOOD VIDEO ON YOUTUBE PASS 10 PM
HOMEMADE INSTANT NOODLE, WILL NO LONGER BE AN OXYMORON
Today we’re launching yet another recipe series! One that I’ve been wanting to put together for awhile and, if I’m being totally honest, I haven’t been this excited about something for a long time.
It’s called, Homemade Instant Noodle Mix Series!
This new series is my answer to my own struggle over the years during the frequent occurrences when instant noodles – one of my loyal and trusty, lifelong companion – fails to be A) adequately satisfying, B) available at wherever I am currently residing, C) excessively reliant on chemical flavorings and preservatives, and D) reaching the full potential of the culinary wonderland that instant noodles have every capability to become.
This series will bring you relatively easy recipes that each creates one large batch of an ultra-concentrated seasoning, very much like the flavoring packets that come with commercially packaged instant noodles except in a larger quantity, which you could later use to build better-than-most-commercially-sold instant noodles simply by adding water, stock, and noodles of your choice. Less than 20 minutes of cooking will secure you with a great number of highly gratified, 5-minutes slurps for months to come. Just the mere idea of having contributed a few of these into this rotten, twisted, putrid world of our own making, makes me feel like I’ve done my part as a repenting member of the society and thus releases me from a few years of intensive therapies.
Because from this day on, homemade instant noodle will no longer be an oxymoron. From this day on, whenever we crave either the convenience or deliciousness of an instant slurp, we shall be free from concerns of being mummified by excessive preservatives or growing a fifth limb from the unpronounceable ingredients in fine prints. From this glorious day on, we the people, shall not be denied of our rights to all the possibilities of instant noodling based on our nationality, wealth, travel visas, broken supermarket inventories, the tyranny of international trading policies and above all, the utter lack of creativity from every major instant noodle manufacturers. Hear me, Zeus!…
Okay that’s a bit much but you get the point. This series will touch upon new slurpable delights inspired by Taiwan, Japan, Korea, Southeast Asian and etc, but to kickstart it:
WHAT: A Lady And Pups classic from the archive called Crack Slurp, now reincarnated in a single, streamlined, simplified and formulated sauce that you can keep in a bottle.
WHY: This is actually the dish that inspired me to create this series in the first place. As previously confessed, we eat this noodle possibly more often than any other single item on the menu, so much as that I’ve been wanting, for quite some time, to coordinate its previously tedious components into a single, cohesive formula, one that I could literally grab from the fridge and dress the noodles in one stroke.
HOW: After some considerations, I’ve removed the one component from the original recipe that may deter some people from trying it out, and that is to render chicken fat, aka schmaltz, from chicken skins and such. The animal fat would obviously provide an added aroma and richness to the dish, but for practicality sake, I’ve concluded that properly treated vegetable oils could bring the noodles to close standings as well, by dialing up on the uniquely floral fragrance from Sichuan peppercorns. Then instead of having the fried shallots as a loose component, I blended it together with the rest of the seasonings to create an one-stop, fiercely aromatic, savory, spicy and tingling oil sands if you will, that properly adheres to the noodles of your choosing in a perfect ratio of smooth grit and grease.
If you haven’t been touched by the promise of fried shallots, no thanks needed. If you haven’t been called to the light of Sichuan chili paste, the mothership of Sichuan cuisines, the pleasure’s all mine. If you find yourself utterly powerless to pull away from this potentially addictive dope which costs nothing and goes everything, that you need to pour it down the trash before burning it with lighter’s fuel to stop yourself from salvaging… well, I offer no apology as well.
WHAT: This will be the last span in Singapore hawker marathon. Another aesthetically underachieving, possibly unappetizing-looking dish called Hokkien prawn mee (basically noodles stir-fried with prawn bisque) that became one of the few Michelin-blessed hawker dishes in Singapore.
WHY: At first glance, let’s be honest, it looks like shit. Clearly, this is a dish that gives little to zero fuck about what anybody thinks about it. But how on earth does a spatter of yellow and unenthusiastic gloop land effortlessly on the Michelin Guide, kind of made me curious. And if you also care to find out, you’d be blown away just as well by the powerful and intent talent and flavors that traffic underneath all that unbothered facade. As the highest compliment for both ends of the comparison, it’s the Ed Sheeran of noodles.
HOW: Forget about making it pretty. It’s not about being pretty. It shouldn’t be pretty. What this dish should be about, at all cost, is the nuclear fusion between two of the most powerful elements in gastronomy: lard, and prawn fats. Every bite of this lightly saucy strands of noodles is a perfectly engineered explosion of porkyness from rendered lard with crispy cracklings, and a concentrated prawn bisque extracted from blended prawn heads which is then fully fused into the noodles. The brief “stewing” between liquid and starch inevitably gives the noodles a gloppy look, but it’s the best-tasting glop you’ll ever cross path with, a deep and glorious saturation of flavors per every millimeter tubes. It will be thick. It will be rich. It will be intensely shrimpy, and porky, and garlicky, and almost irresponsible with that extra clash of hotheaded chili sauce. With a little squeeze of citrus, it’s unstoppable and uglicious.
WHAT: Beautiful, jewel-like, crystal dumplings called zongzi made purely with sago pearls, which I didn’t actually eat in Singapore.
WHY: Although, as far as I know, this is technically not a “Singaporean thing”, but there’s no reason why it shouldn’t. Its glossily translucent and elegantly geometric body is made entirely with tapioca sago pearls, making it enthusiastically bouncy, springy, chewy, the most texturally cheerful dumpling out there served cold with coconut dark brown sugar syrup.
HOW: By soaking and various natural coloring agents, we are turning plain sago pearls into colorful mushy fillings that, through baptism of boiling water, transforms into these gem-like, glassy and slick dumplings that are wonderfully chewy, cooling and simply euphoric to look at. It’s a texture thing, very much like the addictive quality of tapioca pearls inside boba teas. The single source of fragrance and flavor that is fused into these dumplings (except the green ones that are made with pandan leaf) depends solely on these spear-shaped leaves, often times called zongye (dumpling leaf), mostly harvested from a particular type of East Asian evergreen bamboos. It’s hard to describe it to those who haven’t personally experienced it, as it is a truly unique fragrance. In my best ability, but probably inadequate, I would say it’s a combination of very intense corn husks and grassy tea leaves.
If you feel wary of this unfamiliar ingredient, trust me, once I was too. But after getting over my illogical fear – one that wasn’t even inconvenient because you can buy these leaves with only a few clicks on your computer – I am now so in love of it that I want to use the leftover, incredibly aromatic cooking water as a base for soups! And once I’ve learnt how fun it is to shape them, I just want to sit by a sunny window and make zongzi all day long.
Staying in line with the Southeast Asian flavors of this series, I’m proposing a serving syrup made with coconut milk, dark brown sugar and sea salt, mimicking the flavor of palm sugar. But any other sweethearts like honey, maple syrup, or date syrup will do, too.
THE CRUST IS THE HERBS, THE HERBS ARE THE CRUST, ONE AND INSEPARABLE, CRUNCHING TOWARDS A COMMON, GLORIOUS PURPOSE
WHAT: The overkill toppings for my nasi lemak, none other than the jacked up lemongrass fried chickens, and a salmon shrimp mousse fused with herb pastes and grilled inside aromatic leaves.
HOW: I was once floored by a fried chicken I came across in Kuala Lumpur during the Ramadan, and it took me several years and at least six attempts to get it as close to what I remembered as possible. Instead of heavy flour-based breadings, these chickens are suited in a delicate, crispy, nest-like formation of blazing lemongrass, ginger and spices. The crust is the herbs, and the herbs are the crust, one and inseparable, crunching towards a common, glorious purpose. And that is to be the best damn fried chicken you’ll ever taste. A few of my past mistakes that you should take note from, is that the chicken needs to be marinated inside the herb-puree for at least six hours in order to reach its true calling. Then instead of a breading, a minimal amount of potato starch or cornstarch is added at the end to form a very loose, very watery “batter”, which acts more as threading than breading, pulling all these dispersed pomace of aromatics into a thin weaving of crispy crust.
Then let’s talk about this thing called otah. Truth is I’ve only had it once at the airport of Singapore, hardly a credential that qualifies me to speak on its behalf. But that single encounter was more than enough persuasion to make me believe that my life is no longer complete without it. It is essentially a fish mousse, made predominantly of mackerels, that is heavily seasoned with a condensation of southeast Asian herbs, nut butter (most likely candlenuts, but you could use cashew, walnuts or macadamia nuts) and coconut milk. The mousse itself is relatively easy to make. And I made concessions where I can bear, replacing the act of deboning and skinning mackerels with easily accessible skinless salmon fillets and shrimps. But the laborious part, like a Mexican tamale, is stuffing it individually inside aromatic leaves which gives the fish cake a significant boost of aroma once it’s grilled. I’d love to tell you that you can simply cook the mousse inside one big ramekin and call it a home kitchen-friendly rendition, but that would be a sore mistake as you miss out on a simple, best-kept secret. That nowadays, just because an ingredient is unfamiliar, doesn’t mean it’s hard to come by. Aromatic leaves such as banana leaves can be easily purchased online. And once you’ve worked with it, overcoming the fear of the unknown, you’d be wondering where it has been all your life.
An incredibly fragrant coconut rice cooked in pandan extraction, a tomato-based chili sambal boosted with Italian anchovies, and a lemongrass-infused coconut milk ricotta crumbled with thinly sliced shallots and bird’s eye chili marinated in fish sauce
WHAT: Nasi Lemak, Malay’s signature fragrant coconut rice cooked in coconut milk and served with a spicy and sweet chili sambal.
WHY: You haven’t really had rice until you’ve tasted nasi lemak. And if you have tasted nasi lemak and consider this statement grossly exaggerated – as I once was – then it’s highly probable that it’s because you haven’t had this nasi lemak. Best yet, most components can be made days ahead of time.
HOW: Let’s face it. There are a lot of underwhelming nasi lemak out there. And I say this with the full acknowledgement that it’s an explicitly personal opinion resulting from my deeply rooted disagreement with more than one of its traditional, possibly beloved, practices. The coconut rice, without any dispute, is the heroine of the entire dish. We should all agree that if this part isn’t done right, then none of the others shall matter. But in my three to four encounters of nasi lemak in Malaysia and Singapore, more often than not, the rice appears fragrance-less and purpose-defeating, a crime that even if I could overlook, is sentenced to death with an aggressively sweet chili sambal slapped over the top where the scattered insult of dried anchovies and roasted peanuts lurks nearby. I don’t care for whole dried anchovies and/or roasted peanuts. Two ingredients that, in its entirely intact, crude and un-manipulated form, is only acceptable as cat snacks and dive bar nuts.
So here I’m setting out, if for no one else but myself, to make things right. In order to inject my desired level of fragrance into what is truly coconut rice in my mind, the cooking liquid is blended with pandan leaf and lemongrass before brewing for a short while over heat. The result is a jade-like green extraction that in conjunction with coconut milk and coconut oil, nursed the most incredibly fragrant pot of jasmine rice that I’d be happy eating with just a sprinkle of sea salt. Then in exchange of the overdue removal of whole dried anchovies, I went for a tomato-based chili sambal flavored with Italian anchovies in olive oil and dried shrimps, which provide a deeply nutty, seafood-y backdrop as the tangy sweetness of tomatoes and apricot jam forms an addictive conflict with fiery and condensed red chilis. It is a general wisdom – and happens to be true – that amongst two rich and intently juggernauts, a refreshing and preferably sharp medium is duly warranted. In rejection of the common trifling of sliced cucumbers, I say a lemongrass-infused coconut milk ricotta crumbled with thinly sliced shallots and bird’s eye chili marinated in fish sauce, is just the creamy yet laser-sharp liaison to bring this epic coalition to focus.
These few components without much else (or at least how they are traditionally made), together inside cleverly folded wrappers, are little pouches of portable delights grabbed on the go by busy Malaysians and Singaporeans alike. But for the most insatiable amongst us all, there are also some much available overkills. For lemongrass fried chickens, and fragrant fish cake they call otah, please proceed to Part Two.
THE ONE MICHELIN-STARRED HAWKER NOODLE FROM SINGAPORE, NOW AVAILABLE AT YOUR NEAREST CONVICTION.
AND BTW, I WROTE A BOOK.
Wow, it’s been awhile. I know I tend to say that a lot here, but this time, it has really been awhile.
The reason why I haven’t posted a single word on this blog for almost 2 months, or really, my general absence from this space for the past whole year, hasn’t exactly been a secret. I’ve mentioned it briefly once or twice before but there hasn’t been an “official” announcement of any sort, so I guess, I’m making it official today.
In a nutshell, I wrote a cookbook.
Or more precisely, I have just finished the manuscript of my cookbook, which is scheduled to be published around October 2019.
I feel strange announcing this with such formality, maybe because the notion of a cookbook, for better or worse, has become quite a predictable outcome in the food-blogging community, sometimes a sorely needed contribution, but sometimes, let’s be honest, a bit not. From a personal standpoint, I feel strange parading with what could be perceived as an unnecessary accessory, regardless of how excited I feel about what I wrote. I guess it’s a mixed feeling, and to start telling you about it I have to boil it down to one simple question:
Why did I write this book?
Many of you already know that I started this blog in 2012 after two years of moving to Beijing as an expat wife. For the total of six years that I spent with Beijing – before moving to Hong Kong in 2016 where we’re currently residing – it had been the most violently unhappy and emotionally destructive relationship of my life. It’s an open sentiment I have expressed freely at every random chance I get, however, never explained in a thoroughly chronicled and consolidated manner, with an intimately dissected beginning to an end. Although the process was unsavory, to say the least, to burrow so deeply and nakedly back into a period of time which I had literally fled away from, this tormenting affair seems unfinished in a way, imperfectly broken without a final, twisted, exhausted closure. It feels important, needed even, if for nobody else but myself.
The cookbook, for a lack of better words, is my breakup sex with Beijing.
Though the title of the cookbook hasn’t been decided yet, it’s a memoire that surrounds the topic of what I would like to call escapism cooking, of how I abused this previously harmless hobby of mine as a recreational drug that aided my escape from this unpleasant reality. It was written mostly as my personal post-traumatic therapy, possibly self-indulgent and shrieking with internal monologues. But for anyone who care to read it, I hope it shines a light on their own struggles in life, whatever and wherever it is, that we can always make something positive out of it all. And sometimes, even delicious. So until then, we’ll talk more in detail.
But for now, I’m back. And we need to talk about this Singapore hawker situation.
SINGAPORE HAWKER RECIPE MARATHON:
After the handover of my manuscript, I took a trip to Singapore for the very first time. Within the first couple days, it became acutely apparent that an in-house investigation into Singaporean hawker recipes, the uniquely fused heritage between Malay, Chinese and Indian, is not only warranted but embarrassingly overdue.
If you love foods, and I mean it way beyond the confines of cooking and eating, extending into the history, politics, incentives and metamorphosis of what, where, how and why people eat what they eat, then you should be utterly infatuated with this powerful and glorious mutant, in the best sense possible, that the Singaporean diet has become. A virtually utopian foodscape where each cuisines happily concedes their areas of shortcomings, thus, not just allowing, but welcoming the other parties to input, reinforce and further transforming its very own culinary identity and heritage, then to share it all under an open roof without bias. In any other parts of the world, that notion makes wars. But in Singapore, it makes unfathomably complex and delicious foods that would have been otherwise inconceivable by any party on its own. Stronger together. Sadly more a slogan than reality. But in Singapore, they eat it for breakfast. If that’s not worth copying, I don’t know what is.
So here I’m kickstarting a Singapore hawker marathon, starting with Tai Hwa Pork Noodle.
WHAT: The infamous, one Michelin-starred hawker noodle in Singapore called bak chor mee, now available at your nearest conviction.
WHY: This seemingly unimpressive bowl of yellow noodles under random heaps of ground pork, livers, fish balls and wontons, was possibly underestimated as well by the Michelin critics who came in skepticism and left with their mind-blown. A rich and complex vinegary introduction, hidden from its unassuming appearance, surprises your initial senses and awakens every urge to dip deeper. The jagged bak chor (means minced pork) with creamy and almost melty livers, entangle inside the bouncy strands of noodles together with a rich, tangy and savory gravy that you can’t quite put your finger on but couldn’t stop eating either.
HOW: To recreate my personal rendition of Tai Hwa’s pork noodle, I’m doubling down on their signature vinegary element while reinforcing what I thought was lacking in its slightly ambiguous gravy, hoping to bring it further into focus.
Upon my observation, pork noodle’s gravy is predominantly made of four separate components: dark vinegar, mushroom sauce, lard and a chili oil. The typically used Chinese black vinegar is unique but short in well-roundedness, which can be perfectly complimented by the addition of fruity and fragrant balsamic vinegar. The mushroom sauce is the main body that provides flavor and complexity – which in my opinion was the weak link in Tai Hwa’s pork noodle – and therefore I’m creating an ultra-concentrated mushroom jus by powdering and caramelizing dried shitake mushrooms. I’m presuming that Tai Hwa’s lard is probably rendered in conjunction with dried sole, an ingredient quite elusive even in Asia, so I’ve substituted with specks of deeply browned and disintegrated anchovy fillets with surprising resemblance. Last but not least, a chili oil made with sichuan chili paste to put that last cherry on the cake. If cake is a savory, sophisticated, all-rounded bowl of noodle that flows euphorically like an unexpected and life-changing symphony.
