Well when I was in Chicago last weekend, I was able to stop at some great Asian markets and I went a little nuts on trying some new ingredients. I have been cooking with these items since I got back... This is a picture of lunch today. I sauteed shittake mushrooms, onion, and marinated tofu (marinated in soy sauce and a ginger juice) in a mix of red chili oil, sesame oil, garlic, and ginger. I then boiled and chilled some Thai noodles and warmed an oriental soup base (yes that is cheating, but I am learning) with some sliced scallions. As you can see in the photo, I topped the noodles with the mushroom-tofu mix, poured some of the soup base and topped with a sesame-seaweed salt mix. YUM!
I just ordered this cookbook based on this review:
ReplyDelete"Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food."