June 15, 2016 In All recipes, Meat, Noodle/Pasta/Rice

that spicy, sour Thai street noodle

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] Just came home from an extra long weekend-getaway from Bangkok, my second time visiting this feasting sanctuary and wow, it is even better than I remembered.  I'm not going to play expert and include a traveling guide with this post because when it comes to Bangkok, I'm not, yet.  But I will however, include some links (with or without photos) to some of the memorable moments we experienced on this trip.  It's not a lot.  After all, it was a 2 1/2 day quickie.  Plus a noodle recipe that brings me back whenever I miss that city, which is to say, always. JUST STICK WITH THE DON AND THE HOLY FOURSOME   [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1third] BOAT NOODLES [/ezcol_1third] [ezcol_1third] RICE VERMICELLI WITH PORK DUMPLINGS [/ezcol_1third] [ezcol_1third_end] DUCK NOODLE WITH CHINESE HERBS [/ezcol_1third_end] [ezcol_1half] T&K SEAFOOD [/ezcol_1half] [ezcol_1half_end] ANOTHER SEAFOOD JOINT ACROSS THE STREET [/ezcol_1half_end] PORK OFFAL SOUP WITH FLAT RICE NOODLE TOM YUM SOUP WITH RICE VERMICELLI SIAM PARAGON - shopping mall with an entire floor of food paradise KITCHEN SUPPLY STORE WITH UNIQUE FINDS THAT SPICY, SOUR THAI STREET NOODLE: Before you say anything, you're right, this isn't authentically anything.  It isn't a particular Thai dish, doesn't even have a real title (the fact of the matter is, I didn't have a clue what most of the dishes

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May 31, 2016 In All recipes, Dairy, Noodle/Pasta/Rice

THE EGG YOU DIDN’T KNOW YOU NEED – PART I, CARBONARA 2.0

[ezcol_1third] I understand what it's like.  It's totally okay.  Happens to everyone. We venture into unfamiliar, "exotic" markets coming from strange corners of the world, seeing bewildering ingredients for the very first time of our small existence, feeling intrigued, curious, excited even, and then at the end of a good thorough lap we walk out of the markets with our sparkly eyes wide open and our shopping bags, utterly empty.  Hey, I do it all the time, like last week in an Indonesian grocery store, and then again yesterday in this "sports goods" shop?  It's no fault of our own, actually if anything, only human nature, to take caution with unfamiliarities.  It's survival instinct 101.  As far as I know, no one has ever died from tomato sauce in a jar or freezer-section pizzas, right?  I guess I'm just trying to say, I can relate. [/ezcol_1third] [ezcol_1third] NESTED WITHIN, IS A JEWEL, DENSE AND COMPRESSED WITH THE ESSENCE OF ITSELF, HIDDEN TO BE EXCAVATED FROM THE BLACK SALTED EARTH A RED DIAMOND [/ezcol_1third] [ezcol_1third_end] But growing up from two distinctively different backgrounds and cultures also means that, I too, relate to the other side, perhaps from your perspective, the scary side, the side that is teeming with strange and unfamiliar ingredients, flying pig-parts

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February 5, 2016 In All recipes, Noodle/Pasta/Rice

Longevity noodle w/ black sesame and crispy shallots

[ezcol_1fifth]. [/ezcol_1fifth] [ezcol_3fifth] It is the first day of the Chinese New Year holiday, and I'm quickly leaving you with my version of a festive and symbolic dish that are served in many Chinese holidays or events.   Taiwanese call it "noodle threads (面线)", or as it is called "wire noodles (索面)" in southern China.  It's extremely long and elastic which makes them resistant to breaking and thus symbolizes longevity and eternity.  And in a deeply superstitious Taiwanese culture, this purpose alone is sufficient to get it invited to every events where they'd like to see good omen literally printed on the menus. But I don't eat it like any of that non-sense.  I love this noodle simply because it's freaking good. It has a super fine, silky and soft but slightly chewy texture with a subtle saltiness.  And it is just the ultimate February-comfort food, especially soaked in dense chicken stock infused with a deeply nutty, gingery and garlicky black sesame paste, and the pungent aroma from crispy fried shallots.  Its smooth and yarn-like body slides effortlessly into the tummy, with a sip of darkened and aromatic broth that lingers in the mouth.  Every time I make this, I wonder why I

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December 7, 2015 In All recipes, Dairy, Meat, Noodle/Pasta/Rice

SPICY CURED YOLK RICE BOWL

[ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] PRECIOUS, SALTY, SPICY LUMPS OF LAVA-LIKE LIQUID-GOLDS [/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] OK, so if you also read this article from not-so-long ago, and a little naughty idea got wrapped around your head like the most annoying holiday jingle, I'm here to tell you, the resistance is futile.  Cured yolks.  Thickened, jam-like, salty and sticky cured yolks. Does it work?  Yes.  And it's easy. Look, obviously, the idea of dehydrating a yolk for 10 to 12 hours until it becomes the consistency of its soft-cooked self, infused with the deep savouriness of soy sauce and whatnots, is only going to entice the most devoted of yolk-fanatics.  But even if you weren't previously a follower of this particular cult - sunny side up, poached, soft boiled, and none of it did the trick - this particular recipe might just be the one that finally converts you to the other side. For one, it's extremely easy to make.  On top of that, infinitely adaptable. [/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] The process involves nothing more than whisking a handful of ingredients together as the "curing liquid", then leaving the yolks inside this "love potion" to make their magic.  The curing liquid can be, as suggested by NYTimes, a combination of soy sauce, konbu

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December 4, 2015 In All recipes, Dairy, Noodle/Pasta/Rice

Needle point pasta in light blue cheese sauce

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] IF YOU LIKE STUBBY AND CHEWY PASTAS, LIKE ORECCHIETTE, YOU'RE GONNA LOVE THIS Are you still waiting for your simple, elegant, next go-to dinner party recipe that you can strut out in front of an impressed crowd and say "oh this?  I just pulled it out of the fridge"? Well, this one is mine. In case you aren't aware yet, but for the past two weeks, I've been and will be stuck with tiny and barely equipped kitchens in rented apartments all the way till early January.  You know when they say, you don't know what you have until you've lost it?  Well, I feel exactly the same about my kitchen.  Because what I have now in my temporary possession is a bended cutting board, a non-stick skillet, and a knife that's about as sharp as a letter-opener.  But, strangely, it is always when I don't have something, that I find myself wanting it the most. Two days ago, like a crippled soldier standing amidst the desert, not the most convenient timing of all you see, I found myself really, really craving some homemade pastas. [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_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] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] Obviously, without any pasta machines, the pasta will have to be completely hand-shaped.  But in case you haven't noticed, all the best

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