sauce Tag

Pork shoulder steak w/ light sesame oil and egg yolk sauce


Dear citizens of earth,

Look, each and every one of us can either choose to self-isolate and let this coronavirus fiasco blow over in a few weeks.

Or, you can continue to meet up with your buddies and talk about dicks and boobs over boozes while dragging your world, correction, our world, into months and months of economic Arma-fucking-geddon.

It’s not really a choice.  Because guess what, it’s too late to be South Korea.  That ship has sailed.

So go and stay home.  Work, watch TV, jerk off, or cook this, whatever.  Just don’t be an idiot.

Pork steak enthusiast,



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Extra-browns Browned Butter

Not double, not triple, but ten, twenty-times of (salty) browned bits.

You’ve never known browned butter this way.  You’ll never want to know it any other way.

The other day, two hours after midnight while I was peeling through the dense jungle of Amazon’s available silicone microwave popcorn makers to be exact, something hit me like a lightening slitting down a tree.

Browned butter.

A glorious thing, absolutely.  But what is wrong with browned butter?  No, no, let me rephrase.  What is missing with browned butter?  It’s a beautiful thing that is butter made even more beautiful by letting the remaining traces of milk – an inevitable remnant from the process of making butter from cream – slowly caramelize into speckles of browned bits that, I want to argue, is the unsung hero that truly gives browned butter its celebrated nuttiness and deep, rich aroma.

So here I ask again, as attractive as is, what is missing with browned butter?

I say, not enough browned bits.

Yes, think about it!  Think about how sick browned butter could be if it is accompanied by not double, not triple, but ten, twenty-times the amount of browned bits that separates browned butter from being a component to a stand-alone, self-sufficient sauce all on its own.

Because I’m not just talking about browned bits, but salty, salty browned bits.  Relentlessly nutty to a point of almost sweet aroma storming your nasal cavity, with the saltiness bringing out all the nuance of depth and flavor that plain fat couldn’t physically carry by itself (salt can’t melt in oil), this is what I am calling Extra Browns, the late-arriving amplification of what browned butter could’ve, should’ve, would’ve been if everyone has been making it this way.  You’ve never known browned butter this way.  You’ll never want to know it any other way.

Simply add milk.  Simply add milk, my friends.


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Homemade instant noodle mix series: Crack slurp mix



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.


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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 sauces with limitless possibilities.

In this case, an incredibly rich tartar sauce which is worlds away from those pale-assed, loose-fitted watery blah that we’ve gotten too used to to question its legitimacy.  This tartar sauce, using cooked then pureed salted duck yolks, has a creamier and velvety mouthfeel with a hidden depth of richness that whispers its secret through its beautiful orange-yellow hue.  Yes, this tartar sauce uses 2 extra salted yolks for the amount that’s made (the yolk-to-oil ratio), and you may be inclined to suspect that the difference may simply just be a result of the extra yolks, regardless whether it’s salted or fresh.  But I can’t sss this loud enough – salted duck yolks do not taste like plain egg yolks!  They just don’t, ok?  Does fresh pork belly taste like bacon?  Huh?  Does milk taste like cheese?  Huh?  We y’all female homo-sapiens but do I look like Giiiiiisele?  Huh?  I think you get my point.  Do not think of the cooked salted duck yolks as an emulsifying agent such as fresh yolks (no seriously, it will not emulsify with oil because all its moisture has been extracted through the curing process), but think of it more as a seasoning, a salty… oily… and almost nutty flavor that is unique on its own.

Of course, this is a sparkly fuse for you to fire up that imaginative brain of yours, because the possibility is limitless.  A herby and garlicky base for your summer potato and pasta salads?  A secret weapon for your weekend brunch hollandaise?  That burger is never going to taste the same with this added flare, and if you like battered fish… oh my friends, if you like battered fish…  Crispy, shattering, and slightly spicy beer battered fish sticks, piping hot out of the fryer to find a pool of cooling and creamy concoction of flavors and textures to wrap their heads around.  If that sounds good to you, this is only a start.


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  • 2 salted duck eggs, raw or cooked
  • 1 fresh egg yolk
  • 1 clove garlic, smashed
  • 2 tsp Dijon mustard
  • 1/2 cup vegetable oil
  • 1 small shallot, finely minced
  • 1/2 tbsp minced capers
  • 1/2 tbsp minced baby cornichons
  • 1 tsp caper brine
  • 1 tsp tabasco sauce
  • salt and ground white pepper to season
  • 250~300 grams catfish fillet, or any firm white fish preferred
  • 3/4 cup (105 grams) all-purpose flour, plus 1/2 cup for drenching
  • 1/4 cup (26 grams) cornstarch or potato starch
  • 1 tsp ground white pepper
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp fine chili flakes
  • 1/4 tsp salt
  • 1 cup (228 grams) light beer, really cold
  • 2 tbsp finely minced herbs, like basil and mint
  • canola oil for frying


  1. MAKE SALTED YOLK TARTAR SAUCE: If using raw salted duck egg, wash clean under water (if they come encased in black salted sand) then place in a small pot and fill with water. Bring to a simmer and cook for 6 min, then transfer into cold water to cool down. If using pre-cooked salted duck eggs, omit this process.
  2. Crack open the cooked salted egg then scoop out the yolks. Place them into a food-processor or blender, along with fresh egg yolk, garlic and Dijon. Start running while slowly, SLOWLY, pouring 1/2 cup of vegetable oil to form an emulsion. Once all the oil is added, you should have a sauce with mayonnaise consistency. Transfer into a bowl and add minced shallot, minced caper, minced cornichons, caper brine, tabasco sauce. Mix well, then season with salt and about 1/8 tsp of ground white pepper. Cover and let sit in the fridge for at least 2 hours, or best overnight before serving.
  3. MAKE SPICY FISH STICKS: Pop your beer in the freezer for a few min while you work. Add enough canola oil into a frying pot until it reaches 2" deep (7 cm), and bring to 340 F/170 C over medium heat. Cut the fish fillet into long strips about 3~4" long (13 cm) and 1/2" (1.5 cm) thick. Season LIGHTLY with a little salt and ground white pepper, set aside. In a large bowl, whisk together 3/4 cup flour, cornstarch, ground white pepper, baking powder, baking soda, chili flakes and salt. Pour in the cold beer, add the minced herbs, and stir with a fork gently just until it comes into a loose and lumpy batter (lumps are fine. don't overwork it).
  4. Drench 3~4 pieces of fish in plain flour, pressing the flour into the fish so it sticks well and dusting off excess, then transfer the fishes into the batter. Once the fishes are coated with a thin layer of batter, transfer gently into the frying oil. ADD THE FISH ONE AT A TIME and fry for 10~15 seconds before adding the next, so the batter has crippled up and won't stick together. If the fish is sticking to the bottom of the pot, give it a gentle nudge on the bottom with chopstick to release it.
  5. Once the fish sticks are golden brown and crispy, drain well and set aside on a cooling rack. Repeat with the rest. Serve immediately with salted yolk tartar sauce.
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Last week I discovered something revelational… ingenious… a recipe that isn’t just a recipe, but an idea.  A method with infinite possibilities.  The final product tasted so extravagantly delicious, the word “healthy” didn’t even come within a mile in association, and I was simply going to pitch it to you as the best and easiest damn salmon dish you’ll ever encounter.  Little did I know that I almost regrettably left out the single greatest marketing value it may possess, until last night, I ran into this question:

Do you juice?

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justly gravy


We can at least all agree that it sucks to live under someone else’s shadow right?  It’s a cruel life to carry if you know that you’ll forever be on the edge of someone else’s spotlight.  Does anyone aspire to be Robin who always looks comparatively ridiculous in his spandex and at least one foot shorter than Batman?  Whoever marries Prince Harry… well good luck, and frankly it makes you a loser if you are dating Harry Potter’s best friend What’s-his-name.  As personal experience goes, it’s quite depressing being my right face as my left-side always gets the photo-ops (shrugging my left shoulder).

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quitter’s mango sauce cake


I am a quitter.  Yup, I am.  My life has been a progression of consecutive quitting and frankly I’m surprised I haven’t ended up a… (uh wait… maybe I have…).  And this is not some clever rhetorics people use as a prelude for self-flattery that usually come sneaked in the subtext.  No.  Really.  I major quit.  So the other day when I had a hunch about a cake but it came out just about as palatable as my high-school photos, my natural instinct urged me to stab my hunch in the back and return to my couch with my bag of cheetos and my romance with being a quitter (legs shaking and all).


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Confit on Fire

pepper sauce features header


But the world wants this.  A Chili Pepper Confit.

This is not a chili paste, or a chili oil, or a hot sauce.  Difference?  All of the above are wingmen who deliver heat to the main attractions and are otherwise just condiments on their own.  They are the Keanu Reeves.  This is Al Pacino.  Pepper confit is fresh peppers slowly stewed in fat until they lose all their moisture and concentrate down to a pungent, fragrant, fiery explosion on the senses.  It may not look much, I know, but neighbors would know that this is stewing on my stove and attempt to eat a bowl of rice with it.


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