For a couple years now, I’ve been taking jabs at creating the perfect flour tortillas.
Now, any conversation evoking the word “perfect” ought to be subject to a clearer definition, doesn’t it? So here is mine. The perfect flour tortilla, in my view, should be unleavened (otherwise it’s just a thin pita), translucent, thin but elastic, flavorful enough to be a standalone enjoyment, and above all else, embodying a soft chewiness that you could feel in between bites.
It’s safe to say that the recipes I used over the years didn’t stray far from the typical ones floating around the internet, more or less, kneading flour, warm water (often ambiguous on the exact temperature), some sort of animal fat all together which is rolled out and toasted on a skillet. Simple, yes, and those aren’t horrible either. Anything containing that amount of lard just can’t be. But in the end… lifeless, doughy, and without flare.
Well that ends today.
You see, there is a place in Mexico called Sonora. Legend has it, that as far as flour tortilla goes, they’ve got the best. Large in diameter, tailored for burritos, their flour tortilla is stretched paper thin by hands and toasted only for a few moments on an inverted hot iron wok, resulting in delicate, see-through tortillas that had famed this region. People swear by it. And if there were a better flour tortilla in Mexico, it hasn’t been discovered. Perfect? As close as it’s gonna get.
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So, It gave me ideas.
I took a couple weeks to really sift through the steps of what makes an optimal flour tortilla dough, with enough gluten in strength to be so thin yet chewy, carrying enough flavors that it runs the risk of being snacked away before anything can be wrapped with. Then for those of us who has not mastered the art of stretching a dough out to the extent of paper-thinness by hands, I have an ingenious solution – a classic technique of making Peking duck crepes.
Instead of rolling a single dough out as thinly as humanly capable, I stacked two on top of each other, separated by fat/oil, then roll them out as thinly as humanly capable. What happens is that when they cook, they puff and separate from each other, and what you get is two tortillas that are only 1/2 the thickness of what you normally could pull off!
Can you blame me for feeling clever? As you are peeling these translucently thin and elastic tortillas away from each other and marveling at their supple chewiness and savory aroma, and go on to ecstatically wrap them with everything in sight, well, you’d thank me.
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” Nothing about this makes any sense… Yet it’s going to change the s’more world as you know it. “
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Mark my words. None of this makes any sense. Nothing about it suggests that it should work. Scallions and marshmallows?! If you now shelve this idea in the lightless skepticism inside your head, it will forever be just a reminder that I – the Asian chick who has been left unchecked for far too long in the internet wilderness – have finally gone mad.
But if you could just push aside your good senses (the little voice inside your head telling you that the third powdered donut won’t help you, yes that one, scrap it), this recipe will turn the s’more world as you know it, upside down.
Yes, scallions, possibly one of the least likely substances to be associated with s’more next to pickled herrings and petroleum, against all odds, has somehow proven to be a miraculously effective liaison between our taste buds and the buttery, slightly chewy sweetness of charred marshmallows. Yes! That is what I’m saying! But how could this be? Have I lost my mind? Well, I wish I could take the credit for this insanity but in cold hard reality, I did not, sadly, invent this. In fact, I have utterly stolen this idea from a Taiwanese cracker that is sold in all major Taiwanese airports, the scallion cracker nougat sandwich.
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Yes, that’s a real thing, scallion soda cracker sandwich with a nougat filling. Not that the case for savory-sweet hasn’t been established elsewhere, but none has ever been so curiously bizarre, absurd to a point. Even the attempt to imagine the two flavors conjoining triggers a repulsion reflex put in place by millions of years of human evolution. So what kind of a sick person came up with this twisted though in their evil lair, I didn’t bother to look up in my bitter jealousy, but what’s for sure is that it has turned every skeptics, Taiwanese or not, into a believer that the age for scallions to join the company of confectionary has finally arrived.
So why don’t I just do a recipe for a scallion crack nougat sandwich, you ask? Well, if you have ever intended to make soda crackers at home you’d know that it is an unnecessary labor with negative returns. And homemade nougat, even more so. Try to stuff a little dollop of the latter inside the former and repeat 40 times? Yeah I didn’t think so either. Especially when there is an alternative for both that are not only easy and rewarding to make at home, but in my opinion, far more superior in textures, tastes, and last but not least, fun.
A foolproof scallion popover recipe that is pop-guaranteed with gorgeously crispy crust and a warm and spongy center, salty and buttery where just the right amount of scallion aroma permeates through its pores. Then its naturally hallow cavity gently holds together the liquified state of the caramelized marshmallows, unstable stringy and promising, until you take your first faithful bite to collapse its integrity, as the crispy and spongy savoriness of the popover clashes against the burnt and buttery candy-ness of the marshmallows. How unlikely so yet incredibly right.
And you too, from this point on, will forever wonder and marvel at the paradox that is the new s’more.
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WHAT: In a shameless campaign to drum up anticipation for our upcoming cookbook, The Art of Escapism Cooking – A Survival Story, today I am launching a new recipe series with a very self-serving, absolutely no-good intent. Lady and gentlemen, may I present to you, The Book Bait. What are book baits you ask. Well, they are brand new recipes that are not in the cookbook but however, in order to make them, you will need an essential component from the book to complete which, yes, is not yet published until October 15, 2019. And yes, I am willing to do that to you to sell books.
WHY: Aside from the main motive to get you to pre-order the book (and you can do it here, here and here!), the inspiration for creating this recipe series – if there is still room for this argument – is not entirely corrupt. There is a chapter inside the book called Condiments, consisting of sauces and spice-mixtures that are used more than once throughout the book. But since the wrapping-up of the book, I continued to unearth new and exciting ways to utilize them that are too good to be left unbothered. Which brings us to today’s subject, Fried Chili Verde Sauce.
HOW: If I could put this green chili sauce in every recipe in the book, I would. It’s a smooth, creamy almost, and fiercely fragrant puree made from green cayenne peppers that are cooked down, intensified, consummated. It packs such a pronounced profile of that savory, mouthwatering pepperiness that so many other chili sauces strive for but fall miserably short on, with just enough heat to break a mist of sweat on your forehead without burning your hair off. It sparkles as a supporting role in a small dollop but ultimately, can and should carry a dish as the main storyteller in a recipe such as this.
I call it, The Hulk, semi-butterflied dry-fried wings lathered in a fiery green hot puree with fried chili verde sauce as the base, and several varieties of green herbs to bring a grassy, fragrant, complex flavor profile to the overall, painfully pleasurable experience. The butter that is traditionally mixed into other hot wing recipes, is replaced by my extra-brown browned butter that is poured on ruthlessly at the end, humming its respective tune in this crispy, spicy, creamy and finger-licking chorus.
You probably want this immediately. I mean I certainly want it again since yesterday. But if someone is making you wait five weeks… well, that’s just mean.
This recipe has many components – slippery, bouncy, rich, tangy, spicy, creamy – working collectively and in balance to support what is ultimately a perfect shrimp wonton. The idea was born out of my desire to eat a bowl of shrimp wontons where the shrimp-ness is celebrated in more ways than one, and to reminisce the time when I was little when I would always try to gather the dark orange oil from my mother’s pan-fried shrimps and spoon it over my rice while sucking on the shrimp heads till my brain hurt. No other person in the family did that. And this is my way of doubling-down on their loss.
As previous recipe preview, I will include the entire intro and instructions exactly as it will appear in the book. Reading back, this one in particular was undoubtedly written on a day of great angst and bitterness (insert lol emoji). Thing is, the way I approached writing a recipe is very different from how it’s done on the blog, mood-swung and uncensored, not all but sometimes landing itself as short outbursts of emotional rhapsodies. Varied from the first cookbook recipe preview, you’ll get a good sampling of the book’s state of mind.
Cheers.
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overcooking mussels is not a victimless crime. do not engage.
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Amongst all the abundant obstacles in between humanity and happiness, I am perhaps most snuggly and intimate with one in particular. Jealousy. I am jealous a lot, both in frequency and of subjects. If you had just crossed my path in a white linen dress resting around a decently shaped neck, chances are, in the privacy of my somber awareness, I hated the shit out of you. I don’t want to. But it doesn’t matter what I want. I am betrothed to my involuntary raid on all signs of missing things.
What does this have to do with mussels or mushrooms, or toasts for that matter? Well, for it stands as a mascot for a particular specimen of humankind – one of many others of course – who consistently requests for my envy in every encounters:
THE PERFECT HOMEMADE FRENCH FRIES ARE, ACTUALLY, NOT FRENCH FRIES. NOT ANYMORE.
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As a “foodie”, for a lack of better words, I hereby acknowledge and accept all ramifications of these following confessions:
Despite the inexcusable amount of opportunity and close proximity in the past couple decades, I have never, until last Wednesday, had a Shake Shack burger.
That is correct. Never wanted one. Never needed one. I suppose as a food-blogger who’s supposed to know these things, that oozes the same level of non-credibility as a cityscape Instagrammer who hasn’t been hit by a car — judgements ensue. But what can I say, because to me, burgers are like children. Despite the high hopes and dreams every time you wanted one, let’s be honest, most of them turn out to be a disappointing investment with negative returns. So as a general rule of thumb, I avoid both equally at all costs. Having said that, I have to admit that my first Shackburger experience — an honest portrayal of a classic cheese burger yet of high caliber — was undeniably satisfying. But blah blah, who cares, because today’s subject has absolutely nothing to do with burgers.
Instead, it has more to do with Shake Shack’s equally famed crinkled fries. And how it has nothing but also everything to do deep-fried potato latke waffles.
For the most part, I pride myself as a purist, almost as much as my other less honorable characteristics. When it comes it fries, it is no different. I contest the practice of wedge fries, shoestring fries, curly fries, spiral fries, or anything that deviates from the textbook-standard straight-cut 1/4″ thick eternal classic for that matter, is immediately frowned upon. As much as I would like to say that Shake Shack’s crinkled fries had changed my mind, it did no such thing. But what it did, in common with all the other attempted contestants, was that it brought an important subject into the considerations for a fantasy French fries — maximized surface area.
In all fairness, each of these criminal deformations done to an innocent straight-cut French fries, were all good intentions to increase the surface area in contact with the frying oil in order to bring more crispiness to their overall performances. They mean well. They really did. Except that in most cases (curly fries, wedge fries and most waffle fries in particular), it has achieved the exact opposite. Shake Shack’s crinkle fries had came close but unfortunately not close enough to this ideal, still held back by its excessive girth and fast food chain-standard paleness (In fact, the company’s 2013 correct ambition to revamp their fries succumbed to the demands of blindly nostalgic customers, an example where democracy fails). But its admirable failure had left me fantasizing a perfect world where uneven and warped surfaces could, perhaps, achieve the same level of crunch and crispiness as well-made staight-cut fries. While it certainly wouldn’t be a bad idea, so far, it remained a theoretical hypothesis like Matt Damon on Mars.
It was a crispy potato enthusiast’s wet dream, where the maximal amount of surface area that could exist inside a 7″ wide and 1″ thick disk is transformed into a sharp, fracturable and golden browned starch-suit, where geometry meets food porn.
Impressive no doubt, but upon my first trial to test the reality of such dream, I immediately realized that its true genius lies not only in its final magnificence, but in how its process has successfully eliminated the No. 1 enemy of making anything that resembles French fries at home. The despicable requirement of multiple blanching and re-frying. Anyone who has attempted to create French fries from scratch at home understands deeply both the heinousness as well as the necessity of such process, which removes enough starch and moisture from the potatoes during its first soaking and second blanching so that the ultimate crispiness can be achieved in the final high-heat frying. It’s a process that, some insist, could take more than a day…
…where potato latke waffle, does not.
All the stunning amount of liquid inside the potato is easily extracted in the shredding step, from then it further evaporates during the brief toasting inside the waffle iron where the potatoes cook and set in shape. Roughly in a well-spent 20 minutes, the waffle becomes a homogenous body of soft and creamy potatoes held together by their own starchy content and lightly browned hems, which I’d like to point out can be kept inside the freezer on call, en route for greatness. Inside a shallow pool of hot grease, the granular makeup of the cooked potato disbands subtly around the edges, creating jagged hot spots of glorious crispiness in the same manner throughout the rest of its geometric surfaces, underneath which, the creamy and molten potatoes are captured and sealed, awaiting for the liberation of an audible fracture. Crispy. Potato-y. Incredibly.
With too much respect to this culinary enlightenment, I am almost reluctant to call it a potato latke as it originally intended, or waffle fries as it literally is. I am almost insistent to say that it is the perfect homemade French fries, when the perfect homemade French fries are, actually, not French fries. Not anymore.
But in the very moment when I paired them with smoked trout that was still cold to the touch as they do in Freedman’s, and smeared a barbaric stroke of whipped butter and creme fraiche to its zigzag surface as they totally should too, I immediately lost the need to differentiate. It works undeniably as a perfect potato latke; it works brilliantly as fries. When something works so sublimely outside the box, throw away the box.
ONE DOES NOT TELL YOU THAT WHEN PICKLED JALAPENO AND CHEDDAR CHEESE ARE IN THE COMPANY OF GROUND PORK, DELIVERED IN CAPSULE-FORM, THEN FURTHER DIPPED INTO A REDUCTION OF ITS OWN PICKLING JUICE, THE COMBO CAN BE BORN ANEW.
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My speculation into a jalapeño popper dumpling began many years ago. It was first brought into light by a specimen from my brother-in-law, who gave us two dozens of online-ordered frozen dumplings which, I was told, had become somewhat of a local internet sensation at the time. The entire makeup of the dumpling was very well-balanced, a perfect ratio between silky and chewy wrapper, not too thin, not too thick, and a fully-housed filling of pork, chopped Taiwanese-style peeled and pickled chili, cilantro, plus some other secret stuffs that I couldn’t quite put my finger on. It was unexpected, well-flavored, totally legit.
I have since then, for a handful of times, attempted to replicate that particular dumpling outside of Taiwan where Taiwanese-style peeled and pickled chili aren’t always a common item, and had found such task to be extremely impractical at best. First of all, Taiwanese-style peeled and pickled chilis are, even when available, highly inconsistent in quality between various brands, ranging from awesomely crunchy and peppery with a tinge of sweetness, to barbarically over-sweetened, flaccid and tasteless. Then what complicated the matter even further was that every attempts to replace it with another type of pickled chilis, had resulted in a flavor profile that was completely unrecognizable. In some work, documentary for example, there are certain values in writing recipes involving ingredients that are highly specific and exclusive, necessary even. This, I decided, isn’t one of’em.
I decided that the idea of a dumpling involving a delicious pickled chili, one that is available and reliable nonetheless, could only be realized from a perspective ungoverned by its original inspiration. Which brings us to, jalapeño popper dumpling.
I made a jadeite-green wrappers colored by green scallion puree, sturdy yet soft, smooth yet chewy, a proper capsule for a filling that is fully specked with spicy and peppery chopped pickled jalapeño and cubes of sharp cheddar cheese, each occupying tiny gooey pockets throughout a fatty pork filling that is brightened with fresh cilantro. The compatibility between pickled jalapeño and cheddar cheese requires no dispute, but one does not tell you that when they’re in the company of ground pork, delivered in capsule-form, then further dipped into a spicy, briny and tangy reduction of its own pickling juice, this classic combo can be born anew.
Sometimes the destination isn’t where the starting point had intended. And often times that pisses me off. In this case, I am not.
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HOW DARE YOU. I’M SUPPOSED TO HAVE TASTE-BUDS OF HIGH CALIBER
As we are preparing for our Tuscany vacation that is fast approaching this Saturday, I’m going to quickly leave you with an even faster recipe.
I threw this together in less than an hour today, in a frantic effort to clean out the freezer (duh, to make way for the incoming fleet of smuggled imported Italian goods), and they turned out to be little drops of afternoon delights. So why fish wonton? Why fish? See, I don’t know about you, but when other people stock up their freezer with prime rib-eye steaks from Cosco, I do mine with frozen catfish fillets. I don’t know why. Cheapness, possibly. Don’t make me admit that I like frozen catfish. I’m supposed to have taste-buds of high caliber. How dare you. No, the point is, I was saying… as I was cleaning out my frozen fish tank, I thought, fish wonton, why not?
Ground fish, here in Asia, is actually quite a common ingredient with wide applications. What it lacks in meaty-ness, it gains in an uniquely light, soft and creamy texture which resembles between ricotta filling and French quenelles. It makes a wonton that is light in body and texture, with a particular sweetness in its gentle nature. To dress it up, I used a deeply savory olive oil with salty specks of anchovies and crispy garlic, brightened with fresh grated ginger, chopped herbs and a subtle zing of tabasco sauce.
Satisfying afternoon pick-me-ups, or, if kept ready in the freezer, light and well.. relatively healthy meal on demand.
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