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HOW TO USE KITCHEN TOOLS TO MAKE FRESH PASTA
[ezcol_1fifth] [/ezcol_1fifth] [ezcol_3fifth] OMG YOU GUYS HAVE TO TRY THIS OUT! Inspired by @miyukiadachi, a Japanese pasta chef in Toronto who creates beautiful pasta with self-made pasta boards or even vegetable grater! It made me wonder what kind of pasta shapes I could potentially create in my own home without spending an extra dime, and…
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SUMMER PHO BO ROLL
[ezcol_1half] In the walk of a cook who fancies herself a genius, there is no pain more excruciating than to realize when someone else has out-genius her. If you were one of “her” (not saying that I am)(I mean genius? Who? Me?), careful, because this is gonna hurt. This guy, Tyler Kord, who wrote this book,…
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MATCHA SPAGHETTI W/ CHILI AND CHEESE
[ezcol_1third] It’s probably a bad time to say this but… Listen, if you were making fresh pastas/noodles for the first time, or the first few times for that matter, chances are, they will probably fall short. Yeah, this may sound counter-inspirational or perhaps even discouraging from someone who is at this very moment, and repeatedly for a number…
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GENERAL TSAO’S CHICKEN WINGS
This is a seriously, seriously great General Tsao’s recipe. I was never a General Tsao’s fan but this, this I can really down a bucket. The recipe is roughly based on The Mission Chinese Food Cookbook, which I have, as I always do, rendered almost unrecognizable. Besides sugar and ketchup, almost none of the original ingredients…
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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,…
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THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS
[ezcol_1half] This is Idea No 2 for incorporating what I call the red diamond of foods, salted duck yolk, into your everyday cooking regimen (check the previous post for a new age of carbonara!), and that is, it makes an over-the-top, creamy and decadent base in mayonnaise or aioli which goes on to become thousand different…
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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…
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ULTRA SOFT STRINGY, STICKY RICE BREAD
[ezcol_1fifth] [/ezcol_1fifth] [ezcol_3fifth] Is it going to be blue or purple, this wall, or perhaps, a minty green? Should I tile the bathroom, covering it in organized shines, or leaving it as is, a rustic plaster of diffused grey? Those clusters, years of emotional settlements that are solidified in actual physical forms, are bothering me, a lot, and…
