tag:blogger.com,1999:blog-86707750694524889612024-03-15T20:05:40.419-07:00Food Makes Me Happyfood makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.comBlogger1217125tag:blogger.com,1999:blog-8670775069452488961.post-65596727772706396492024-03-13T20:21:00.000-07:002024-03-13T20:21:56.330-07:00Korean Luncheon Meat and Kimchi Kimbap<p><span style="font-family: georgia; font-size: large;">Kimbap or gimbap, the name refers to Korean seaweed rice rolls that are commonly found in Korea, and is growing popularity in many countries. If you watch enough Korean drama, for sure you'll see this type of food pop up once a while in the show. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">One may be confused between the Japanese version and Korean version of seaweed rice rolls. Well, they do look alike so it can be hard to tell which is which from a glance, especially for foreigners. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The biggest difference resides in the ingredients. For Japanese version, the rice is usually flavored with vinegar, and sometimes you can also find raw seafood wrapped inside. As for the Korean version, it's usually cooked ingredients inside. Also let it be the filling or the seaweed, usually there will be sesame oil involved. So I guess when you're uncertain about the seaweed rice rolls in front of you, I'd say just take a bite and you'll know for sure.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Korean luncheon meat and kimchi kimbap - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/8KP6Ke1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Korean luncheon meat and kimchi kimbap" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/8KP6Ke1.jpg" title="Korean luncheon meat and kimchi kimbap" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (for two rolls)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1/2 can Korean luncheon meat (SPAM works too)</span></li><li><span style="font-family: georgia; font-size: large;">2 big nori sheets</span></li><li><span style="font-family: georgia; font-size: large;">1 cup kimchi</span></li><li><span style="font-family: georgia; font-size: large;">1 big bowl cooked short grain white rice</span></li><li><span style="font-family: georgia; font-size: large;">1 bundle spinach</span></li><li><span style="font-family: georgia; font-size: large;">1 clove garlic</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon olive oil</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon gochujang sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1/8 teaspoon sugar</span></li><li><span style="font-family: georgia; font-size: large;">Some salt</span></li><li><span style="font-family: georgia; font-size: large;">Some sesame oil</span></li><li><span style="font-family: georgia; font-size: large;">Some toasted white sesame seeds </span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Precook the rice, once done, fluff the grains and let the steam escape a bit while waiting for the rice to cool down. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Trim-off the ends of spinach and cut to shorter sections. Bring a pot of water to a boil and add in the spinach. Bring to a boil again then quickly turn-off the heat. Drain first then further wipe of any remaining moister with paper towel. Mix in 1/8 teaspoon of salt and 1/4 teaspoon of sesame oil.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/9FOLDtZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Prepped spinach for kimbap" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/9FOLDtZ.jpg" title="Prepped spinach for kimbap" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Invert the luncheon meat from the can and cut to thick strips. Drizzle 1 tablespoon of olive oil to the pan and switch to medium heat. Add in the luncheon meat sticks and sear till some sides turn slightly brown. Scoop out for later use.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vYd5vBn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seared luncheon meat sticks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/vYd5vBn.jpg" title="Seared luncheon meat sticks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Chop the kimchi to smaller pieces. Peel and grate the garlic. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Still using the same pan and switch to medium heat, add in the chopped kimchi along with 1/4 teaspoon of grated garlic, 1/8 teaspoon of sugar, 1 tablespoon of gochujang sauce, and 1 tablespoon of soy sauce. Give it a quick stir. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Mix in cooked rice. Once that kimchi color has evenly spread out, turn-off the heat and wait till the rice cools down.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/iWnaKnL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Kimchi rice for kimbap" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/iWnaKnL.jpg" title="Kimchi rice for kimbap" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Use a bamboo mat and lay down a sheet of cling foil. Put one nori sheet on top with shiny side down. Spread a layer of kimchi rice but leaving about 2-inch space on the other end. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Also leaving another 2-inch space on the bottom of the kimchi rice, lay down the luncheon meat sticks and spinach approximately in the middle. If unsure, just make sure the spacing similar to the picture I provided.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vFM9gtv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Kimbap before picture" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/vFM9gtv.jpg" title="Kimbap before picture" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Grab the cling foil and roll up, but don't roll in the cling foil, it's only used for preventing the ingredients sticking to the bamboo mat. Make sure to roll the nori sheet tightly, otherwise the fillings will fall apart. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: x-large;">Repeat these steps and use a new sheet of cling foil for the second batch.</span><span style="font-family: georgia; font-size: x-large;"> Once both rolls are ready, b</span><span style="font-family: georgia; font-size: x-large;">rush the top of the roll with some sesame oil. T</span><span style="font-family: georgia; font-size: x-large;">ransfer them </span><span style="font-family: georgia; font-size: x-large;">into the oven and bake under high heat till the nori sheet crisp up a wee bit. Remove from heat and dust the top with some toasted white sesame seeds.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Wipe a sharp knife with some sesame oil then slice through the kimbap to serving size pieces. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/TEKthcj.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Korean luncheon meat and kimchi kimbap" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/TEKthcj.jpg" title="Korean luncheon meat and kimchi kimbap" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It can be hard if you're making the kimbap or any roll-up food for the first time. Don't get discouraged if the roll ends up falling apart, just make sure to handle it with even more force the second time around. The worst case you'll just end up with a plate of fried rice-like ingredients and a sheet of soggy seaweed to munch on, even though not as pretty, but still delicious.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Other Korean food recipes:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2024/01/korean-braised-potatoes-gamja-jorim.html" target="_blank">Korean braised potatos (gamja jorim)</a> </span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/11/spam-and-gochujang-kimchi-stew.html" target="_blank">SPAM and gochujang kimchi stew</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/06/spicy-gochujang-chicken-rice-bowls.html" target="_blank">Spicy gochujang chicken rice bowls</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-22648823654030835742024-03-07T18:53:00.000-08:002024-03-07T18:53:53.459-08:00Something I Made for Chinese New Year's Eve - Braised Pork Knuckle and Daikon<p><span style="font-family: georgia; font-size: large;">It's becoming a tradition that I'm in charge of one dish for Chinese New Year's Eve dinner. Braised pork knuckles, that's the plan for this year. After hearing my proposal, auntie expressed her deep interest in adding daikon to the pork knuckles. Wish well received, and that's why you might find quite a number of daikon here in order to feed the entire family. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Braised pork knuckle and daikon 滷豬腳蘿蔔 - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/55opjzd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Braised pork knuckle and daikon" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/55opjzd.jpg" title="Braised pork knuckle and daikon" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">16 pork knuckles</span></li><li><span style="font-family: georgia; font-size: large;">425 grams pork belly</span></li><li><span style="font-family: georgia; font-size: large;">2 daikon radish</span></li><li><span style="font-family: georgia; font-size: large;">6 to 8 stalks scallion</span></li><li><span style="font-family: georgia; font-size: large;">10 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1 chunk ginger</span></li><li><span style="font-family: georgia; font-size: large;">2 red chilies</span></li><li><span style="font-family: georgia; font-size: large;">2 to 3 star anise</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons preferred cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">2/3 cup soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons oyster sauce</span></li><li><span style="font-family: georgia; font-size: large;">1/4 cup Chinese rice cooking wine</span></li><li><span style="font-family: georgia; font-size: large;">3 cups water</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons granulated sugar</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon crystal sugar</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Burn any leftover hair from the pork knuckles if any. Slice the pork belly to big chunks. Trim the ends of daikon then peel and cut into big chunks. Destem the scallion and tie them into two knots, or one big knot. Peel the garlic cloves. Slice the ginger, about 2mm thickness, we will need about 4 slices here. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/uWjtgph.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Daikon for the braised pork knuckle" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/uWjtgph.jpg" title="Daikon for the braised pork knuckle" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Prepare a big pot of water and add in the pork knuckles. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XN5ZfgY.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pre-boiling pork knuckles and pork belly" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/XN5ZfgY.jpg" title="Pre-boiling pork knuckles and pork belly" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring the water to a boil then lower the heat a bit to keep it at a light bubbling stage. Continue to boil the meat for 5 more minutes. Once ready, drain and rinse-off the foamy bits.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yRKNtsz.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Foamy bits from boiling pork knuckles and pork belly" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/yRKNtsz.jpg" title="Foamy bits from boiling pork knuckles and pork belly" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out another big pot, I use a big wok here. Drizzle 2 tablespoons of oil and switch to medium heat. Transfer the scallion knots, garlic cloves, ginger slices, and red chilies over. Sear till the garlics get a nice brown color but not burnt.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4V5LBfO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing Asian aromatics for braised pork" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/4V5LBfO.jpg" title="Searing Asian aromatics for braised pork" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in 2 tablespoons of sugar, continue to sear but move around the ingredients a bit till the sugar has been melted and turn close to caramel color.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1YG2K8T.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing Asian aromatics including sugar for braised pork" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/1YG2K8T.jpg" title="Searing Asian aromatics including sugar for braised pork" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in prepped meat, including the pork knuckles and the pork belly. Sear for few minutes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yQT2QP0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing pork knuckles and pork belly with Asian aromatics" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/yQT2QP0.jpg" title="Searing pork knuckles and pork belly with Asian aromatics" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in soy sauce, oyster sauce, Chinese rice cooking wine, star anises, and 3 cups of water. Bring to a boil then lower the heat to keep it at a light bubbling stage. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Put the lid on and cook for one hour. Remember to move around these ingredients once a while.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Mrfq1sv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Making braised pork knuckles" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Mrfq1sv.jpg" title="Making braised pork knuckles" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Open up the lid and add in daikon. Sometimes not all the daikon can be soaked under the sauce, which is fine, just remember to move around the ingredients once a while to ensure even braising. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/9EaSmQU.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Adding daikon to braised pork knuckles" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/9EaSmQU.jpg" title="Adding daikon to braised pork knuckles" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Keep the lid on and cook for another hour plus 20 minutes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">When time's up, remove the lid and give it a taste test. Adjust the seasonings if needed. Towards the end, pick out the scallion and ginger slices if you can locate them. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jNVLSsZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Making braised pork knuckle and daikon" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jNVLSsZ.jpg" title="Making braised pork knuckle and daikon" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add some crystal sugar to give the meat a bit shine. Now this time around you can just ignore the lid and continue to braise for the last 20 more minutes, or till the sauce thickens a bit more. I also like to test and see if the braise is ready by poking a chopstick through the skin of a pork knuckle. If it enters the skin easily, then I know it's about time. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><p></p><p><span style="font-family: georgia; font-size: large;">Sorry for the picture lighting. As you can see this braise took me few hours to make, so by the time I'm done, the sun has already started setting, thus poor color balance. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/42X6GS8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Braised pork knuckle and daikon" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/42X6GS8.jpg" title="Braised pork knuckle and daikon" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Have you noticed that I actually added boneless and skinless pork belly chunks to the mix? That's for people who's not really into pork knuckles. So on top of pork knuckles, there's daikon for auntie and simple chunky meat for others. Everybody's happy.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/08/shaoxing-braised-pork-belly.html" target="_blank">Shaoxing braised pork belly 紹興豬肉</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-45158665229379731882024-03-01T20:02:00.000-08:002024-03-01T20:02:18.887-08:00Salmon Crudo in Asian Seasonings<p><span style="font-family: georgia; font-size: large;">Once in a while I'm super happy with the food pictures that I cooked, such as this salmon crudo in Asian seasonings. The lighting was right and the food looks vivid and delicious. In fact, the salmon crudo was pretty yummy. It can be addicting too because I couldn't really stop myself after taking the first bite. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The savory note from the soy sauce paired with a kick from the shallot, the herbal touch from cilantro and a pop of citrusy aroma, the combo of all the above spells "success." If you bring out this dish at a party, I'm sure praises will start popping up from all over the place.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Salmon crudo in Asian seasonings - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/IvdhRwS.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Salmon crudo in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/IvdhRwS.jpg" title="Salmon crudo in Asian seasonings" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">150 grams sushi-grade salmon</span></li><li><span style="font-family: georgia; font-size: large;">1 small shallot</span></li><li><span style="font-family: georgia; font-size: large;">1/2 lemon</span></li><li><span style="font-family: georgia; font-size: large;">1 small bundle cilantro</span></li><li><span style="font-family: georgia; font-size: large;">Some black pepper</span></li><li><span style="font-family: georgia; font-size: large;">Some salt flakes</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;">Sauce:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon grated garlic</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon grated ginger</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon mirin</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon olive oil</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon sriracha sauce</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon sesame oil </span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Finely chop the cilantro. Peel and slice the shallot. Slice the lemon into wedges.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Slice the salmon and arrange them on the serving plate. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/pHRaqOB.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sushi-grade salmon" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/pHRaqOB.jpg" title="Sushi-grade salmon" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Have a bowl ready and add in all the ingredients listed under the "sauce" section. Pour the sauce all over salmon.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ROIj85a.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sushi-grade salmon in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/ROIj85a.jpg" title="Sushi-grade salmon in Asian seasonings" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Scatter the shallot slices and chopped cilantro on top. Crack some black pepper and sprinkle some salt flakes. Squeeze 1 to 2 lemon wedges throughout, but also have 1 more wedge standing by on the plate.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ebdUdYz.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Salmon crudo in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/ebdUdYz.jpg" title="Salmon crudo in Asian seasonings" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">This dish doesn't have to be served at your own place. In fact, you can pre-slice the ingredients and premix the sauce, then bring the entire thing perhaps to your friend's or family's places instead. Simply plate and put together all the elements, shouldn't take you more than 10 minutes. </span><span style="font-family: georgia;">Just make sure to keep the sushi-grade salmon cold throughout the process. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/M8PjhDO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Salmon crudo in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/M8PjhDO.jpg" title="Salmon crudo in Asian seasonings" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Also don't limit yourself with salmon. If serving a big group of people, maybe you can use more sushi-grade seafood such as scallops and yellowtail. The finished seafood crudo in Asian seasonings will definitely be a crowd pleaser. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/09/yellowtail-and-scallop-crudo-with-ponzu.html" target="_blank">Yellowtail and scallop crudo with ponzo and sriracha</a> </span></li></ul><div><span style="font-family: georgia;"><br /></span></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-46637506344504714242024-02-24T22:45:00.000-08:002024-02-24T22:45:01.838-08:00Lotus Root and Pork Belly in Asian Seasonings<p><span style="font-family: georgia; font-size: large;">Usually I would slice the lotus root so that it'll look like a round-shaped vegetable with some holes throughout. However, this time let's cut the lotus root into thick sticks instead in order to achieve maximum crunchiness in every bite.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Lotus root and pork belly in Asian seasonings - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/uXfX9pS.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lotus root and pork belly in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/uXfX9pS.jpg" title="Lotus root and pork belly in Asian seasonings" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 medium section lotus root</span></li><li><span style="font-family: georgia; font-size: large;">370 grams pork belly</span></li><li><span style="font-family: georgia; font-size: large;">4 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">2 big stalks scallion</span></li><li><span style="font-family: georgia; font-size: large;">6 dried red chilies</span></li><li><span style="font-family: georgia; font-size: large;">1 chunk ginger</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons preferred cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons dark soy sauce 老抽</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon oyster sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon rice vinegar</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon aged Chinese Shaoxing wine</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Rinse and dry the lotus root. After washing away all the dirt on it, the lotus root's true color reveals and I absolutely adore it. The brownish appearance and scattering dark marks might be rustic, but somehow feel so artistic to me.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/2FOK3qs.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lotus root" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/2FOK3qs.jpg" title="Lotus root" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Peel the lotus root then cut to thick sticks. It might feel funny cutting it since there are holes inside, but just do it till you got like skinny woman's pinky finger sized lotus root.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Prepare a pot of boiling water and add in 1/4 teaspoon of salt and 1 tablespoon of rice vinegar. Transfer lotus root over and bring to a boil again. Let it cook for two more minutes. Once ready, drain and set aside.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qOGRwCJ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lotus root in thick strips form" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/qOGRwCJ.jpg" title="Lotus root in thick strips form" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Don't worry if you see some purple color throughout even after cooking the lotus root in vinegary water. It's because of the natural polyphenols in lotus root. When in contact with air, it triggers the oxidation and so the color change.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Cut the pork to medium size chunks with some thickness. Mine was a bit too thick, which might result in harder texture in the end depending on the cut of pork used. I would say keep the pork at about 1 to 2 mm thickness the best. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jArmzXW.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork belly chunks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jArmzXW.jpg" title="Pork belly chunks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Destem and section the scallion. Separate the white and the green parts. Peel and roughly chop the garlic cloves. Scrape the skin then chop the ginger, we'll need about 1 tablespoon of prepped ginger for this recipe.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Have a big wok ready and drizzle 1 1/2 tablespoons of preferred cooking oil. Switch to medium heat, but you can use medium high heat if confident enough. Remember, bigger fire means you have to work your way in the kitchen faster, and you'll get more wok hei as a reward in the end. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in pork and sear till some fats start to render. Once slightly browned, make sure to flip and continue to sear the other side. It might take a few minutes here.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/VQUbsUK.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing pork belly chunks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/VQUbsUK.jpg" title="Searing pork belly chunks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in garlics, ginger, white section of the scallion, and 6 dried red chilies. Cook till aromatic but not overly burn the garlics.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/0EIGXtx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing pork belly chunks with Asian aromatics" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/0EIGXtx.jpg" title="Searing pork belly chunks with Asian aromatics" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Pour in 2 tablespoons of dark soy sauce and 1 tablespoon of aged Shaoxing wine. Give it a quick mix. Cook for a minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JfP40jC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing pork belly with dark soy sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/JfP40jC.jpg" title="Searing pork belly with dark soy sauce" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Transfer prepped lotus root to the wok. Also add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Mix and cook for couple more minutes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/TFvPVnN.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Making lotus root and pork belly dish" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/TFvPVnN.jpg" title="Making lotus root and pork belly dish" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in green section of scallion towards the end. Give it a quick mix and scoop out to serving plate while that nice green color still remains. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/b0J4h8G.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lotus root and pork belly in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/b0J4h8G.jpg" title="Lotus root and pork belly in Asian seasonings" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">This recipe is quite different than the other lotus root dishes I've made in the past. Not because of the seasonings, but the shape of the lotus root. It is quite crunchy, but not in a way hard to bite. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/PgjZUWI.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lotus root and pork belly in Asian seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/PgjZUWI.jpg" title="Lotus root and pork belly in Asian seasonings" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Mister is fond it I think, he even asked what those thick sticks were when I first serving him this dish. I guess without the signature thinly sliced shape and holes, lotus root can be hard to identify sometimes. </span></p><p><span style="font-family: georgia;"><br /></span></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-9159667662867597192024-02-18T19:16:00.000-08:002024-02-18T19:16:23.428-08:00Whipped Brie with Mascarpone, Honey, and Pink Peppercorn<p><span style="font-family: georgia; font-size: large;">It was meant to be ricotta, but the only option I have at the grocery store that day was crème fraîche and mascarpone. Imagining the final taste in my head, I quickly grabbed the mascarpone and started putting all the ingredients together in the kitchen.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Whipped brie with mascarpone, honey, and pink peppercorn - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/8UruIF6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Whipped brie with mascarpone, honey, and pink peppercorn" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/8UruIF6.jpg" title="Whipped brie with mascarpone, honey, and pink peppercorn" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">250 grams brie</span></li><li><span style="font-family: georgia; font-size: large;">200 grams mascarpone </span></li><li><span style="font-family: georgia; font-size: large;">1 to 2 baguette </span></li><li><span style="font-family: georgia; font-size: large;">Some honey</span></li><li><span style="font-family: georgia; font-size: large;">Some pink peppercorn</span></li><li><span style="font-family: georgia; font-size: large;">Some salt flakes (optional)</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How? </b></span></p><p><span style="font-family: georgia; font-size: large;">Slice the baguette and set aside for later use. I serve the baguette slices as it is. Ok, I admit I was a bit lazy. However, if you would like to go all out for this recipe, drizzle some olive oil to the baguette slices and toast till the bread gets nice grill marks.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/rhQCIlF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Slice the baguette bread" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/rhQCIlF.jpg" title="Slice the baguette bread" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Cut off the rinds from brie then dice the soft center part. Smaller pieces will be easier to blend in a food processor.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yjLLUiq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Trimmed brie" border="0" data-original-height="534" data-original-width="800" height="427" src="https://i.imgur.com/yjLLUiq.jpg" title="Trimmed brie" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Add the brie chunks to the food processor, the end total after removing the rind was about one cup full. </span><span style="font-family: georgia;">Also add in 200 grams of mascarpone. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/sRPoOkx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Adding brie and mascarpone to food processor" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/sRPoOkx.jpg" title="Adding brie and mascarpone to food processor" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Start blending till smooth.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lG51M7u.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Whipped brie and mascarpone" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/lG51M7u.jpg" title="Whipped brie and mascarpone" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Scoop out the whipped brie and mascarpone to a serving plate. Perhaps make a swirl like serving hummus if you can. Drizzle some good quality honey and crack some pink peppercorn throughout. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/R3vgIYr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Whipped brie with mascarpone, honey, and pink peppercorn" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/R3vgIYr.jpg" title="Whipped brie with mascarpone, honey, and pink peppercorn" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Give it a taste first then decide if you would like some salt flakes too. Serve the whipped brie with baguette slices.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/sugPCv8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Whipped brie with mascarpone, honey, and pink peppercorn" border="0" data-original-height="534" data-original-width="800" height="427" src="https://i.imgur.com/sugPCv8.jpg" title="Whipped brie with mascarpone, honey, and pink peppercorn" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I was going to make it even more fancier with fresh strawberries, though that whipped brie, mascarpone, and honey all sound very compatible with strawberries on the side. But you know what, the grocery store I went to was a bit high-end, so they only carry imported strawberries from Japan. The cheapest box I could find was nearly $20 USD. That's why you won't find any strawberries here, what a shame. </span></p><p><br /></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-55769982349052461402024-02-13T04:39:00.000-08:002024-02-13T04:39:44.268-08:00Diced Chicken with Preserved Yibin Suimiyacai 雞米芽菜<p><span style="font-size: large;"><span style="font-family: georgia;">It might not be as well-known to the western world, but Yibin yacai or suimiyacai is a popular preserved mustard greens in China. Yibin is a prefecture-level city in Sichuan, China. Yacai is the name of the preserved veggies, and </span><span style="font-family: georgia;">suimiyacai simply means the already rinsed and chopped version.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The vegetable needs to go through many steps such as drying, flavoring, and preserving to become a useful flavor booster in many Chinese dishes. You can use it in soup, stir-fry, or steamed meat to add more depth and flavor profile. And about my recipe this time, it's used in diced chicken stir-fry, also one of the classics in Sichuan cuisine, but a bit modification to simplify the process for the common households. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Diced chicken with preserved Yibin suimiyacai 雞米芽菜 - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/guLmgZm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Diced chicken with preserved Yibin suimiyacai" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/guLmgZm.jpg" title="Diced chicken with preserved Yibin suimiyacai" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">4 tablespoons Yibin suimiyacai</span></li><li><span style="font-family: georgia; font-size: large;">440 grams chicken breast</span></li><li><span style="font-family: georgia; font-size: large;">100 grams red chilies (the long and not super spicy kind)</span></li><li><span style="font-family: georgia; font-size: large;">100 grams green chilies (I also used the long and no so spicy kind)</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon scraped and chopped ginger</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons light-tasting cooking oil</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;">Marinade - </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 tablespoon aged Shaoxing rice wine</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon corn starch </span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Destem and chop both the red and green chilies. Peel and chop the garlic cloves. Scrape and finely chop the ginger, we'll need about 1 teaspoon of prepped ginger for this recipe.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/y2gQmVY.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Yibin suimiyacai 碎米芽菜" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/y2gQmVY.jpg" title="Yibin suimiyacai 碎米芽菜" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Thinly sliced the chicken crosswise, then slice to strips, then finally slice to little pieces, like smaller diced chicken. If you follow the classic way of doing it, the chicken needs to cut to the size of rice grains, which explains the Chinese name for this dish 雞米, meaning chicken rice. 雞 means chicken and 米 means rice. Nope, that's a bit too much work for a common housewife, so I settled for chunkier size.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer the chicken to a bowl and add in all the ingredients listed under the "marinade" section. Give it a gentle massage so that the seasonings can fully bond with the meat. Let it marinate for about 10 minutes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/3I7NNQX.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Diced chicken in Asian marinade" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/3I7NNQX.jpg" title="Diced chicken in Asian marinade" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out a pan and drizzle 2 tablespoons of light-tasting cooking oil. Also add in chopped garlic and ginger. Switch to medium heat and cook till aromatic but not burnt.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in the chicken and stir-fry till separated. Further stir-fry the meat till dries out a little bit.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/oLbGTJb.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Stir-frying diced chicken" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/oLbGTJb.jpg" title="Stir-frying diced chicken" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in suimiyacai, stir-fry till evenly distributed.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kwAEEXb.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Stir-frying diced chicken and Yibin suimiyacai" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/kwAEEXb.jpg" title="Stir-frying diced chicken and Yibin suimiyacai" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in all the chilies and stir-fry for 2 more minutes. Taste and adjust the seasonings if needed. Once checked, plate and serve. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/f9qSUpn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Diced chicken with preserved Yibin suimiyacai" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/f9qSUpn.jpg" title="Diced chicken with preserved Yibin suimiyacai" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I like to enjoy this dish with steamed rice, but using it as base for dry noodles is equally appetizing. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So for the pack of Yibin suimiyacai, I've used about half of it for this recipe. The rest was stored in an airtight container in the fridge. The remaining Yibin suimiyacau was actually added to fried rice about a week later. The amount I used won't heavily alter the flavor of the fried rice, but more so enhance the savory note in the end. Perhaps you can do the same if there're any leftover preserved mustard greens too. </span></p><p><br /></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-18581113370723492962024-02-06T18:13:00.000-08:002024-02-06T18:13:27.361-08:00Creamy Mussels and Seaweed Pasta<p><span style="font-family: georgia; font-size: large;">It doesn't have to be mussels, you can also use clams, scallops, or hearty fish. In fact, I'm using canned smoked mussels, the very last canned seafood I've brought home all the way from Denmark.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Creamy mussels and seaweed pasta - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jP9maet.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Creamy mussels and seaweed pasta" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jP9maet.jpg" title="Creamy mussels and seaweed pasta" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (for 2 servings)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">200 grams spaghettini pasta</span></li><li><span style="font-family: georgia; font-size: large;">1 can/about 100 grams smoked mussels (many substitutions)</span></li><li><span style="font-family: georgia; font-size: large;">1 cup heavy cream</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">4 tablespoons dried seaweed flakes</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons peeled and chopped shallots</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon dried red chili flakes</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons olive oil</span></li><li><span style="font-family: georgia; font-size: large;">Some salt</span></li><li><span style="font-family: georgia; font-size: large;">Some pasta water (optional)</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Prepare a big pot of water and add in few pinches of salt. Bring to a boil and cook the pasta till almost al dente. Save about 1 cup of pasta water for emulsification later on</span><span style="font-family: georgia;">, then drain out the rest.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Peel and chop the shallots and garlic cloves.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Take a big pan and drizzle 2 tablespoons of olive oil. Switch to medium heat. Add in shallots, garlics, dried red chili flakes, and 1 teaspoon of salt. Cook till aromatic but not burning the garlic pieces.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lkhNsZH.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing the aromatics for pasta" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/lkhNsZH.jpg" title="Searing the aromatics for pasta" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Pour in 1 cup of heavy cream and give it a nice stir. Then add in most of the dried seaweed flakes, only save a little for dusting on top after plating. Stir till mixed.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/fnwfZOd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mixing heavy cream and dried seaweed flakes for the pasta sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/fnwfZOd.jpg" title="Mixing heavy cream and dried seaweed flakes for the pasta sauce" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Depending on the consistency of the sauce, it's up to you if adding the preserved pasta water or not. But I would pour in about 1/3 to 1/2 cup of pasta water and cook till emulsified. You'll know the sauce is ready when the cream has fully intertwined with the water.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer drained pasta over and stir till mixed. Add in drained canned mussels. If using fresh seafood, add it before the pasta and let it simmer in the sauce till almost fully cooked-through, or till the shells open. Then we add the pasta afterwards.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Wj5G40N.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fangst smoked mussels" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Wj5G40N.jpg" title="Fangst smoked mussels" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Taste and adjust accordingly. Once checked, plate and garnish with the remaining dried seaweed flakes. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://i.imgur.com/0ywVJtD.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy mussels and seaweed pasta" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/0ywVJtD.jpg" title="Creamy mussels and seaweed pasta" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"> </span><p></p><p><span style="font-family: georgia; font-size: large;">I used dried seaweed flakes here because I have like a big full bag at home. You can also use those roasted nori sheets sold as snacks. Simply tear them into smaller pieces and add to the pasta. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/3Fv4RaU.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Creamy mussels and seaweed pasta" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/3Fv4RaU.jpg" title="Creamy mussels and seaweed pasta" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">However, the roasted nori sheets are usually flavored or salted, so remember to keep that in mind and adjust the amount of salt used accordingly. </span></p><p><span style="font-family: georgia; font-size: large;"> </span></p><p><span style="font-family: georgia; font-size: large;"><b>Other spaghettini recipes:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/04/tomato-curry-and-chorizo-spaghettini.html" target="_blank">Tomato curry and chorizo spaghettini 番茄咖哩義大利麵</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/03/spaghettini-con-la-bottarga-to-be-exact.html" target="_blank">Spaghettini con la bottarga (to be exact, Asian karasumi)</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-10138026073107903732024-01-31T19:07:00.000-08:002024-01-31T19:07:54.226-08:00Spicy Sausage Fried Rice (Interchangeable with Chorizo)<p><span style="font-family: georgia; font-size: large;">The spicy sausage I'm using here is the Chinese kind, and I know it can be hard to find if you're in western countries. Worry not, if that's the case, use other spicy varieties. Take chorizo for instance, which can be a great substitute if you can't get a hold of Chinese spicy sausages.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Spicy sausage fried rice (interchangeable with chorizo) - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/7ntepP3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Spicy sausage fried rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/7ntepP3.jpg" title="Spicy sausage fried rice" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (about 5 servings)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">3 rice measuring cups basmati rice</span></li><li><span style="font-family: georgia; font-size: large;">4 spicy sausages</span></li><li><span style="font-family: georgia; font-size: large;">2/3 cup green beans/peas</span></li><li><span style="font-family: georgia; font-size: large;">200 grams gai lan (Chinese broccoli)</span></li><li><span style="font-family: georgia; font-size: large;">3 eggs</span></li><li><span style="font-family: georgia; font-size: large;">2 stalks scallion</span></li><li><span style="font-family: georgia; font-size: large;">1 chunk ginger</span></li><li><span style="font-family: georgia; font-size: large;">1/2 cup peeled and chopped shallots</span></li><li><span style="font-family: georgia; font-size: large;">4 tablespoons olive oil</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon black pepper</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon oyster sauce</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon white pepper powder</span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Measure the rice to the inner pot of rice cooker. Rinse and drain the water a few times. Cook the rice with a bit less water than usual. Per my case, I use the rice measuring cup and measured 3 cups of rice, then I only added water up to the scale indicating 2 1/2 cups of rice.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">When the rice is cooked, fluff the grains and wait till some steam has been escaped. I prefer to cook the rice the day before, just so it'll be less work for me on the actual day of cooking.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/31Go2ER.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Precooking basmati rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/31Go2ER.jpg" title="Precooking basmati rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring a small pot of water to a boil and quickly cook the peas. It should take no more than a minute. Drain and remove the skin if needed. There is no need to boil the peas first if using precooked frozen peas.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Steam the Asian spicy sausages first, or sear the western version instead. Once fully cooked through, remove from heat and let the sausages sit till cool enough to handle by hand. Pour out all the sausage juice or fats to a bowl. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Slice the sausages to thinner pieces and transfer to the bowl with juice and fats. It'll keep the slices moist while we prep other ingredients.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/o5CiLSh.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Spicy Asian sausage slices" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/o5CiLSh.jpg" title="Spicy Asian sausage slices" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Peel and chop the shallots. We will need about 1/2 cup of prepped shallots later on. Scrape the ginger skin and finely chop the ginger, we will need about 1 tablespoon plus 1 teaspoon of prepped ginger. Destem and chop the scallion. </span><span style="font-family: georgia;">Chop the gai lan. Beat the eggs in a bowl.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Drizzle 2 tablespoons of olive oil to a big wok. Switch to medium heat and wait till the oil gets warm. Once hot enough, pour in beaten eggs to make scrambled eggs. You can use a spatula to break the eggs to smaller pieces while the heat keeps going. Once done, scoop out the eggs and set aside first.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XC7Y3jm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Scrambled eggs for fried rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/XC7Y3jm.jpg" title="Scrambled eggs for fried rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Still using the same wok, pour in 2 tablespoons of olive oil again and switch to medium high heat. Only use high heat if you can work your way around the fire fast enough without burning or messing up things.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in shallot, ginger, scallion, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir-fry till aromatic but not burning the garlic.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/zjSz2ug.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Stir-frying the aromatics for fried rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/zjSz2ug.jpg" title="Stir-frying the aromatics for fried rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Transfer chopped gai lan over along with peas. Continue to cook for a minute. Add the sausages along with its juice and fats. Mix till blended.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/fWSRCR4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Stir-frying ingredients for spicy sausage fried rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/fWSRCR4.jpg" title="Stir-frying ingredients for spicy sausage fried rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add cooked rice over, also 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of white pepper powder. Flip, fluff, or gently mix the rice with all these ingredients. Try not to "smash" or "over-stir" the rice, that way the grains can turn mushy or broken to even smaller pieces.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/a7QnaRe.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Adding basmati rice to the spicy sausage and veggies mixture" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/a7QnaRe.jpg" title="Adding basmati rice to the spicy sausage and veggies mixture" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Transfer scrambled eggs over and mix till blended. Taste and adjust with additional seasonings if needed. Especially most likely we are using different kind of spicy sausages, it's best to give it a taste test and see if the rice is salty enough.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Once checked and ready to go, scoop the rice to serving plates or bowls and enjoy right away.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bQwhsr6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Spicy sausage fried rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/bQwhsr6.jpg" title="Spicy sausage fried rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">One can say the key here is the spicy sausage. That's right, the flavor of the sausage controls a big portion of the taste profile here. But the key aroma lies on shallots and ginger. You have to use shallots here, not onion. And ginger provides a bright yet slightly spicy Asian tone to it, even though you won't really notice its presence. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Sausages, we can improvise. But aromatics must stay. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Other fried rice recipes:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/09/sacha-bell-pepper-and-beef-fried-rice.html" target="_blank">Sacha bell pepper and beef fried rice 沙茶青椒牛肉炒飯</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2021/10/three-cup-chicken-fried-rice.html" target="_blank">Three cup chicken fried rice 三杯雞炒飯</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2021/07/spam-fried-rice-with-colorful-veggies.html" target="_blank">SPAM fried rice with colorful veggies 午餐肉炒飯</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2020/02/bitter-tea-oil-fried-rice.html" target="_blank">Bitter tea oil fried rice 苦茶油炒飯</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-5819875908938274302024-01-26T02:30:00.000-08:002024-01-26T02:30:42.306-08:00A Quick Afternoon Snack - Seared Corn and Seaweed Fritters<p><span style="font-family: georgia; font-size: large;">Even though I'm not using any sugar in this recipe, but the natural sweetness from the corn kernels really shined through. That sweet note was even more noticeable after I dusted the hot fritters with salt flakes. Enjoy the fritters while they're still hot, that way you can truly feel the salt flakes melting on your tongue and a burst of umami from the seaweed comes through soon after.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Seared corn and seaweed fritters - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/YHmlklc.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seared corn and seaweed fritters" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/YHmlklc.jpg" title="Seared corn and seaweed fritters" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (about 8 pieces)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 small can/160 grams corn kernels</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon dried seaweed flakes</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons all purpose flour</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons corn starch</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons drinking water</span></li><li><span style="font-family: georgia; font-size: large;">6 tablespoons light-tasting oil (I used rice bran oil)</span></li><li><span style="font-family: georgia; font-size: large;">Some salt flakes</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Use a medium size bowl, add in drained corn kernels along with 2 tablespoons of flour, 1 1/2 tablespoons of corn starch, 1 1/2 tablespoons of drinking water, and 1 tablespoon of dried seaweed flakes. Mix till evenly distributed.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ghacVko.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Corn and seaweed fritter mixture" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/ghacVko.jpg" title="Corn and seaweed fritter mixture" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out a non-stick pan and drizzle about 6 tablespoons of oil, basically use double or triple the amount of oil you often used while making a stir-fry dish.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Switch to medium heat and wait till the oil gets warm. Use a spoon to scoop some corn mixture. Push one spoonful of mixture into the pan and slightly press it down but not breaking up the shape. Repeat for the rest.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/YgzJc1X.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing corn and seaweed fritters" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/YgzJc1X.jpg" title="Searing corn and seaweed fritters" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Once the bottom seems to set, you can test it out by gently moving around the patties. If the patties don't stick and movable without breaking apart, it should be ready. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Flip and continue to sear/semi-fry the other side till set and slightly golden. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Prepare a big plate and top with paper towel. Transfer the corn fritters over and let them sit for about a minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/N4tfdpK.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Draining excess oil for corn and seaweed fritters" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/N4tfdpK.jpg" title="Draining excess oil for corn and seaweed fritters" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Once ready, transfer to serving dish and sprinkle some salt flakes while the fritters are still hot.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Uen6en3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seared corn and seaweed fritters" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Uen6en3.jpg" title="Seared corn and seaweed fritters" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The heat combined with slightly crunchy coating, a sweet pop from the corn kernels, and salt flakes taste the best within the initial 15 minutes. So hurry and finish these goodies as soon as possible.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">And I don't suppose these corn and seaweed fritters would last longer than that? Especially if you have a few hungry kids in the house?</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/12/zucchini-corn-kernels-and-ground-pork.html" target="_blank">Zucchini, corn kernels, and ground pork stir-fry</a></span></li></ul><p></p><p><br /></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-18376860115878651002024-01-19T20:25:00.000-08:002024-01-19T20:25:40.521-08:00Vegetable and Meatballs Pasta Bake - Comforting and Nutritious All at Once<p><span style="font-family: georgia; font-size: large;">There are so many diet trends going on, Mediterranean, keto, Intermittent fasting just to name a few. I kind of have my own rule of cooking and eating, and it's quite simple and basic. Make sure to have at least five different kinds of vegetables and if possible, five different colors daily.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Usually for pasta, there're not as many recipes using such wide variety of vegetables as I would hope so. In fact, I can only think of one common pasta with many veggies right away, </span><span style="font-family: georgia;">pasta primavera. So to suit my nutritious goal, I've modified the meatballs pasta bake and used colorful veggies in it. Also not to sacrifice the taste and that comforting touch, a good amount of seasonings plus melted oozing cheese cannot be missed. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h4 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Vegetable and meatballs pasta bake -</span></h4><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/VB60RgQ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Vegetable and meatballs pasta back" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/VB60RgQ.jpg" title="Vegetable and meatballs pasta back" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (for 6 to 8 servings)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">500 grams penne pasta</span></li><li><span style="font-family: georgia; font-size: large;">1 can/400 grams diced tomatoes</span></li><li><span style="font-family: georgia; font-size: large;">200 grams pancetta</span></li><li><span style="font-family: georgia; font-size: large;">600 grams ground beef</span></li><li><span style="font-family: georgia; font-size: large;">1 pack/300 grams mixed shredded cheddar and mozzarella cheese</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1 purple onion</span></li><li><span style="font-family: georgia; font-size: large;">1 chunky eggplant (not the skinny kind)</span></li><li><span style="font-family: georgia; font-size: large;">1 yellow bell pepper</span></li><li><span style="font-family: georgia; font-size: large;">1 red bell pepper </span></li><li><span style="font-family: georgia; font-size: large;">1 medium zucchini</span></li><li><span style="font-family: georgia; font-size: large;">1 bundle spinach</span></li><li><span style="font-family: georgia; font-size: large;">1 small bundle parsley</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon tomato purée</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon dried Italian seasoning</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons balsamic vinegar</span></li><li><span style="font-family: georgia; font-size: large;">Some olive oil</span></li><li><span style="font-family: georgia; font-size: large;">Some salt</span></li><li><span style="font-family: georgia; font-size: large;">Some black pepper</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How? </b></span></p><p><span style="font-family: georgia; font-size: large;">Cube the pancetta. Peel and cube the eggplant. Destem and remove the pits for both bel peppers then cube them. Peel and cube the zucchini. Peel and chop the onion. Peel and chop the garlic cloves. Finely chop the parsley. Section the spinach if too long to work with.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Xr6X3qT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Ingredients for vegetable and meatballs pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Xr6X3qT.jpg" title="Ingredients for vegetable and meatballs pasta bake" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Fill a big pot with water and add in good amount of salt, couple big pinches will do. Bring to a boil and cook the pasta till almost al dente. Once ready, drain and set aside for later use. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/M5tboDT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooked and drained penne pasta" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/M5tboDT.jpg" title="Cooked and drained penne pasta" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">To make the meatballs, mix together ground beef, 1 teaspoon of dried Italian seasonings, 1 teaspoon of salt, and 1 teaspoon of black pepper in a big container. Once evenly blended, form into medium size meatballs.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bfNRRwL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Medium size beef meatballs" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/bfNRRwL.jpg" title="Medium size beef meatballs" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I prefer medium size meatballs for a fuller bite. In that case, my recipe will end up about 15 meatballs.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Use a Dutch oven or other oven-proof container, we are going to cook the ingredients on the stove first. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Drizzle 2 tablespoons of olive oil and switch to medium heat. Add in pancetta and sear till some fats have been rendered and some parts of the pancetta appear browned.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer meatballs in one by one. Don't move them around too early, simply let them sit and sear till the bottom has been set, then it'll be ok to move to other sides. Continue to sear till most of the meatball surface has been slightly browned. Scoop everything out first.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vCMm0QE.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing beef meatballs" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/vCMm0QE.jpg" title="Searing beef meatballs" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Still using the same Dutch oven, drizzle more oil if needed and continue to use medium heat. Add in chopped onion along with 2 tablespoons of salt and 1 teaspoon of black pepper. Sear till the onion has been slightly browned. Add in garlics and cook till aromatic but not burnt. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer both the yellow and red bell peppers over and cook for about a minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/wwI72QN.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking colorful bell peppers" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/wwI72QN.jpg" title="Cooking colorful bell peppers" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in the zucchini and eggplant, cook for another minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add most of the chopped parsley and all the spinach. This time, a quick 30 seconds will do.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Pour in everything from the canned diced tomatoes along with 1 teaspoon of tomato purée and 2 tablespoons of balsamic vinegar. Mix and cook for one minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/m8FRZES.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Precooking ingredients for vegetable and meatballs pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/m8FRZES.jpg" title="Precooking ingredients for vegetable and meatballs pasta bake" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Put the meatballs and pancetta back. Also add in drained pasta. Mix till blended. Taste and adjust the seasonings if needed.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bqJsZqx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Vegetable and meatballs pasta bake before going into the oven" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/bqJsZqx.jpg" title="Vegetable and meatballs pasta bake before going into the oven" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Top with shredded cheese, make sure to cover all the surface. Into the oven till cheese has been melted and browned, about 15 minutes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jjfCBzq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Adding shredded mixed cheese for pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jjfCBzq.jpg" title="Adding shredded mixed cheese for pasta bake" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Once ready, bring out the Dutch oven and garnish with remaining chopped parsley. </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Bfxqp6j.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Vegetable and meatballs pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Bfxqp6j.jpg" title="Vegetable and meatballs pasta bake" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/YJtIEOi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Vegetable and meatballs pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/YJtIEOi.jpg" title="Vegetable and meatballs pasta bake" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Let me do the final count again, there're purple onion, eggplant, yellow bell pepper, red bell pepper, zucchini, spinach, and tomatoes. Wait, does tomatoes count as vegetable or fruit? Anyways, there're more than five kinds of vegetables and I'm pretty sure I got at least five colors for the pasta bake. Healthy and nutritious, checked.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/coi4UDv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Vegetable and meatballs pasta bake" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/coi4UDv.jpg" title="Vegetable and meatballs pasta bake" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">How about taste? After downing a whole plate, flavor checked, plus that comforting touch, checked too.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2021/10/garlic-shrimp-pasta-bake-with.html" target="_blank">Garlic shrimp pasta bake (with mozzarella, cheddar, and provolone)</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-78585786756385583082024-01-13T19:00:00.000-08:002024-01-13T19:00:17.526-08:00Korean Braised Potatoes (Gamja Jorim) <p><span style="font-family: georgia; font-size: large;">Not sure if it's the same case back in the states, but in Taiwan, while ordering Korean food from a department's food court, usually the customers also get to pick three side dishes to eat along with. Among all the wonderful Korean banchan, I've always choose gamja jorim first, aka Korean braised potatoes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The Korean braised potatoes is especially good when the outside of the potatoes have become slightly mushy and blended together with the condensed sauce. And that, is what I'm going to aim for while putting up the homemade version of gamja jorim.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Korean braised potatoes (gamja jorim) - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XDpd5pF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Korean braised potatoes gamja jorim" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/XDpd5pF.jpg" title="Korean braised potatoes gamja jorim" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">750 grams potatoes</span></li><li><span style="font-family: georgia; font-size: large;">3 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1/2 onion</span></li><li><span style="font-family: georgia; font-size: large;">1 string scallion</span></li><li><span style="font-family: georgia; font-size: large;">5 tablespoons soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons gochujang</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon honey</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon sesame oil</span></li><li><span style="font-family: georgia; font-size: large;">1 cup hot water</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons preferred light-tasting cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">Some toasted white sesame seeds</span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Peel and chop the onion. Peel and chop the garlic cloves. Fine chop the scallion. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Peel and cut the potatoes to large bite size pieces. Soak the potato chunk in room temperature water for about 10 minutes. Once ready, give them a few swirls, drain out the liquid, then dry well with paper towel.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/O6CASzq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Soaking potato chunks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/O6CASzq.jpg" title="Soaking potato chunks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Use a pot or a big pan with some depth, drizzle 2 tablespoons of preferred light-tasting cooking oil then switch to medium heat. Add in chopped garlic and sear till slightly golden but not burnt. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer the potatoes over and sear till slightly darken on some sides.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/R1GdvbD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing potato chunks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/R1GdvbD.jpg" title="Searing potato chunks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in chopped onion and cook till the onion turns translucent.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add 5 tablespoons of soy sauce, 2 tablespoons of gochujang, 1 tablespoon of honey, and 1 cup of hot water. Mix till blended.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/cA6ZWpQ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Braising potato chunks with Korean seasonings" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/cA6ZWpQ.jpg" title="Braising potato chunks with Korean seasonings" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring the entire thing to a boil then lower the heat to keep it at a light bubbling stage. Continue to cook for about 15 more minutes, or till the potatoes reach desired texture. I prefer the potatoes be like fork tender in the center and mushy on the outside, and 15 minutes will reach that mark.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/dE1La8U.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Korean braised potatoes gamja jorim" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/dE1La8U.jpg" title="Korean braised potatoes gamja jorim" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Towards the end, drizzle 1 teaspoon of sesame oil and give the potatoes a gentle mix. Garnish with chopped scallion and some toasted white sesame seeds before serving. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/LjHI2PI.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Korean braised potatoes gamja jorim" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/LjHI2PI.jpg" title="Korean braised potatoes gamja jorim" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Have I succeeded in creating mushy potato chunks on the outside? Yes, and I love it. Even the center of the potatoes were chopsticks tender but still able to hold up the shape without collapsing. A job well down, I said to myself. </span><span style="font-family: georgia;"> </span></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Other Korean recipes:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/11/spam-and-gochujang-kimchi-stew.html" target="_blank">SPAM and gochujang kimchi stew</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/06/spicy-gochujang-chicken-rice-bowls.html" target="_blank">Spicy gochujang chicken rice bowls</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-4495829305139437312024-01-07T20:08:00.000-08:002024-01-07T20:08:36.347-08:00A Cut Taipei - A Little Christmas Vibe Accompanying My Mayura Ribeye and Kagoshima Filet Feast<p><span style="font-family: georgia; font-size: large;">It's my second time visiting A Cut, a well-known steakhouse in Taipei after the relocation. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/NMhWzXg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut Steak House with Christmas Cocktails" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/NMhWzXg.jpg" title="A Cut Steak House with Christmas Cocktails" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">In fact, there are two A Cut steak houses, one in Hsinchu city and one in Taipei city. Both were located inside the Ambassador Hotels. However, the entire hotel in Taipei is currently under the urban redevelopment construction. So instead of letting the restaurant's royal customers waiting in vain, the hotel decided to rent out an entire floor from Fubon Liaoning Building, and planned to keep the new place open till the hotel has been rebuilt.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/msXWmOM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/msXWmOM.jpg" title="A Cut steak house Taipei" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/2qEl5f2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/2qEl5f2.jpg" title="A Cut steak house Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There're well-equipped gym and bank offices in the same building. In fact, it's also linked to a MRT station. Per my opinion, I think the current location is even more convenient than before. And of course if customers decide to drive there, valet parking is available but also numerous spots to park the car yourself underground.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/thp6N8W.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house Taipei with one Michelin star" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/thp6N8W.jpg" title="A Cut steak house Taipei with one Michelin star" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">A side note, t</span><span style="font-family: georgia;">he restaurant will help entering the license plate information to the parking system when customers are ready to leave, so there won't be any parking fee involved for self-park customers. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/QRNbAdp.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house elevator entrancde" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/QRNbAdp.jpg" title="A Cut steak house elevator entrancde" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">If you've parked underground, simply follow the dark blue rimmed elevator door design to the second floor. You'll find the steak house takes one side, and the Chinese food restaurant holds the other. Yes, besides the steak house, Ambassador Hotel also moved their popular Chinese restaurant to the same location.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/93K8B3A.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house escalator entrance" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/93K8B3A.jpg" title="A Cut steak house escalator entrance" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">You can also go through the front door on the first floor. Take the main escalator to the second floor, where you'll first see a small bakery stand on the right and A Cut on the left hand side. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/c5eOEJv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut steak house Taipei with Christmas decorations" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/c5eOEJv.jpg" title="A Cut steak house Taipei with Christmas decorations" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">After passing the spacious open kitchen is A Cut's airy dining area. Various blue-toned decors and furnitures throughout, the same color scheme of the parking lot door. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1fXOr5f.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut Taipei open kitchen" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/1fXOr5f.jpg" title="A Cut Taipei open kitchen" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4ppTYMy.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut Taipei dining area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/4ppTYMy.jpg" title="A Cut Taipei dining area" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/0KqdV3H.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut Taipei dining area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/0KqdV3H.jpg" title="A Cut Taipei dining area" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I took my mom here during my first visit and tried their "A Cut Michelin 1-star set menu." Unlike the standard American steak house, the dishes from A Cut were more refined, and so does the preparation for the steak.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/17HOQvx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut Michelin one star set menu" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/17HOQvx.jpg" title="A Cut Michelin one star set menu" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Second time around, I went with Mister for 2023 Christmas dinner. We decided to go with the dinner set menu, but the dishes are not much different compared to the Michelin menu. There were many overlapped dishes that you can choose from, and the final bill is about the same either way.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/oaXmV03.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="A Cut dinner menu" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/oaXmV03.jpg" title="A Cut dinner menu" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Other menu offerings - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bWB1DBr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Islay whisky steak from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/bWB1DBr.jpg" title="Islay whisky steak from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Islay whisky 21 days dry aged steak, if you order this one, the restaurant will also serve a small glass of complimentary Islay whisky on the side. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/02mt4VA.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Business lunch menu from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/02mt4VA.jpg" title="Business lunch menu from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There's also a well-bargained business lunch menu. Perhaps I would give it a try the third time around. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/n5aZ1ot.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Wine set offering from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/n5aZ1ot.jpg" title="Wine set offering from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I didn't plan to get any wine pairing for myself that night, wasn't really in the mood for alcohol (don't drink and drive). However, if you're a oenophile and price is not much of a concern, A Cut has extensive prestigious wine to offer. They even have quite a few quality bottles that you can order single glass from. On top of fine wine selection, A Cut also carry some interesting choices. I even spotted a Lebanese wine on the menu. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/v3Cttrq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Interesting wine selection from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/v3Cttrq.jpg" title="Interesting wine selection from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Surprise surprise, who would have known that A Cut has crafted a set of three Christmas themed cocktails for the entire month of December. There's a illustration of these three cocktails on the table, all too festive. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/WOixjZb.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktails from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/WOixjZb.jpg" title="Christmas cocktails from A Cut Taipei" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vU4ZpfG.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktails from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/vU4ZpfG.jpg" title="Christmas cocktails from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">How could I say no to Santa Claus? Especially this one was nicely placed inside a spherical cocktail glass ball.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Iox8XQ8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Iox8XQ8.jpg" title="Christmas cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/xCrCait.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/xCrCait.jpg" title="Christmas cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Christmas sphere, with main components including vodka, peach, mango, grenadine, orange, and blue curacao. The taste is rather sweet than alcoholic, especially towards the end when the ice starts melting. Put the flavor aside, I usually would shy away from something so flamboyant, but since it's Christmas, the colors and the mini lighting become festive and jolly.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/pFHL0sg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/pFHL0sg.jpg" title="Christmas cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bread basket and butter - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kxtUkcP.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Bread basket from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/kxtUkcP.jpg" title="Bread basket from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Start from top to bottom are multi-grain bread, maple sugar croissant, and walnut bread. We only tried the basic ones and packed the croissant home for next day snack. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/00m4Pr8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Bread basket from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/00m4Pr8.jpg" title="Bread basket from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The bread was good, not wowing but rustic and comforting in a way, especially with some warmth and we spread it with lots of butter. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Mister got the wine pairing - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/REPjkbk.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sparkling wine from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/REPjkbk.jpg" title="Sparkling wine from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Start with a simple sparkling wine Monmousseau Crémant de Loire, Loire Valley NV. A Cut offers 3-glasses wine pairing set, about 1 or 2 glasses short compared to most fine dining restaurants in Taiwan. However, they did pour a little bit more for each glasses.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Mister picked Hokkaido scallop for first course - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/0H6VDYe.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Hokkaido scallop from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/0H6VDYe.jpg" title="Hokkaido scallop from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Parsnip, hazelnut, kohlrabi, and chorizo. I only tried one bite, but that one little taste was good. I specifically told Mister to make sure get a small chunk of scallop and few pickled </span><span style="font-family: georgia;">kohlrabi on top for me. The </span><span style="font-family: georgia;">kohlrabi was crunchy yet with a bit spiciness, which I think really helped in creating a stronger character for the usually light and gentle scallop dish.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">I got the Royal Oscietra Caviar and sea urchin tart - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JiMIJFv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caviar and sea urchin tart from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/JiMIJFv.jpg" title="Caviar and sea urchin tart from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There's a small extra charge for this dish, one I'm more than happy to pay for because I've had it before and the experience was wonderful.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Rq8PfmP.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caviar and sea urchin tart from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Rq8PfmP.jpg" title="Caviar and sea urchin tart from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">What binds the caviar, sea urchin, and the tart shell together was the </span><span style="font-family: georgia;">crème fraîche in between. Sewing the dense savory note with buttery crust underneath. It's like a umami filling gently packed inside a delicate creamy bubble, and everything just burst in your mouth when taking a big bite. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/K9L3nez.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caviar and sea urchin tart from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/K9L3nez.jpg" title="Caviar and sea urchin tart from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">A bit of yuzu was also used, bring out another layer of sourish touch on top of crème fraîche. Just a tiny portion, enough to further enhance the sweetness for the sea urchin. </span><span style="font-family: georgia;"> </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">For the second course, Mister picked the lobster bisque - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/mP51jiA.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lobster bisque from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/mP51jiA.jpg" title="Lobster bisque from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">And I got the Caesar salad, just because I know it's going to be a meat-filled dinner, and I need some veggies to balance if off - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/iCR2Xvi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caesar salad from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/iCR2Xvi.jpg" title="Caesar salad from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Hibiscus sorbet before the steak - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1Qh8SRs.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Hibiscus sorbet from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/1Qh8SRs.jpg" title="Hibiscus sorbet from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">While waiting for the steak, my reindeer arrived first. Somehow putting the reindeer shaped cocktail glass next to the sphere with a straw, looks like that Santa Claus inside the sphere is "fishing" for the reindeer -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yDOx6c4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Reindeer cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/yDOx6c4.jpg" title="Reindeer cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">A bit more alcohol in this one, which consists of gin, merlot, elder flower, rose, and plum vinegar. Mister took a sip and he's really on point this time picking out the rose element in the drink.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4ZVzUT6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Reindeer cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/4ZVzUT6.jpg" title="Reindeer cocktail from A Cut Taipei" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Our main courses and side dishes have been brought to our table, but first let's look at Mister's second wine pairing, </span><span style="font-family: georgia;">Bruno Lorenzon "Le Chapitre" Rouge Mercurey, Bourgogne, France 2019 - </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hQ0M2HL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Red wine pairing from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/hQ0M2HL.jpg" title="Red wine pairing from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Garlic butter mushroom and sweet and sour Brussels sprout are the two sides we picked. Both were good and actually paired well with our steak. It's hard to go wrong with anything garlic butter, and the mushroom stays juicy with some of its earthiness remained.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/KjVjQp4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Side dishes from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/KjVjQp4.jpg" title="Side dishes from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">However, it is the Brussels sprout that brings out the difference. We weren't so sure about the sweet and sour seasonings when ordering, but thought that a bit acidity would be nice when enjoying marbled steak. In the end, we were spot on with our decision. It's not the very Chinese-type of sweet and sour, but perhaps slightly mellowed out with some butter. Just enough kick that not only works with steak, but also nicely balanced with the bitterness from the Brussels sprout itself. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">On the left is Japanese Kagoshima filet steak, and on the right is Australian Mayura full blood wagyu ribeye steak - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/GNeE0Cw.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Kagoshima filet and Mayura ribeye from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/GNeE0Cw.jpg" title="Kagoshima filet and Mayura ribeye from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Served with four types of salt, beef jus, and roasted garlic.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">It's perfect that we ordered steaks with two contrasting characteristics. The </span><span style="font-family: georgia;">Kagoshima filet steak was lean but super tender. The meat nearly collapses in my mouth with just a few chews. And during the chewing process, the meaty juice got squeezed out. Once the meat has been swallowed, that condensed beefy aroma still lingered for a while, very enjoyable. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jO7lfsT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mayura Station full blood ribeye steak from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/jO7lfsT.jpg" title="Mayura Station full blood ribeye steak from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">As for stronger taste lovers, the </span><span style="font-family: georgia;">Mayura ribeye steak should deliver to your likeness. If trying out this piece of steak after the filet, one should immediately feel the wagyu fat fully permeating the entire steak. You really get a mouthful of high quality fat that's also silky and delicate from the ribeye. There's more to it, the chef gave the steak a nice charred aroma on the outside, so you've also got a pop of extra-concentrated meaty flavor intertwined within.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/puSXhaB.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mayura Station full blood ribeye steak from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/puSXhaB.jpg" title="Mayura Station full blood ribeye steak from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Put the smoked salt, bamboo leaf flavored salt, beef jus, etc aside, I love to enjoy the steak with some roasted garlic and simple high quality salt. Less is more especially with such top notch quality beef.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/MPJKC8Z.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Finished Christmas cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/MPJKC8Z.jpg" title="Finished Christmas cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Got chamomile tea ad milk tea for the sweet stuff coming up - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/5h8tLeM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Tea at A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/5h8tLeM.jpg" title="Tea at A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">But before the main desserts, we were first presented with pâtes de fruits, madeleines, and palmiers.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/GqPMgGM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sweet treats from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/GqPMgGM.jpg" title="Sweet treats from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Almost forgot that Mister still got his last wine pairing, and I haven't had the third cocktail yet.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/VHJ7Ut2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Riesling pairing from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/VHJ7Ut2.jpg" title="Riesling pairing from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Here we have </span><span style="font-family: georgia;">Schloss Lieser Thomas Haag riesling 2021. </span><span style="font-family: georgia;">It's nice to see my favorite type of wine riesling in the end, even though I'm not the one drinking it</span></span><span style="font-family: georgia; font-size: x-large;">. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/YtAB4Ro.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Christmas cocktail from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/YtAB4Ro.jpg" title="Christmas cocktail from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Also my last Christmas cocktail made with vodka, midori, apple, Sprite, and ice cream. Think of it as alcoholic version of cream soda.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Chocolate soufflé, I was pretty excited to see this. What a perfect ending for a steak dinner with warm chocolate soufflé paired with vanilla ice cream - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/i4Ep0PJ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Chocolate soufflé from A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/i4Ep0PJ.jpg" title="Chocolate soufflé from A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Dense chocolate too, Guanaja 70%</span><span style="font-family: georgia;"> results in better and luscious taste, not mentioning the oozing center. Scoop a small spoonful of ice cream and eat it with warm </span><span style="font-family: georgia;">soufflé, a mix of hot and cold sensation makes this classic dessert extra special.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Snow fungus sweet - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/GGSywuD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Snow fungus dessert at A Cut Taipei" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/GGSywuD.jpg" title="Snow fungus dessert at A Cut Taipei" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The name doesn't speak much, it was in fact a chiffon cake based dessert with snow fungus, red date, and Japanese soft brown sugar. On top of the usual soft and gooey texture of the snow fungus, they also made it extra crispy and garnished on top. An unexpected crunch was a nice touch there. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">First time around me and my mom enjoyed the steak meal. Second time around, me and Mister also had a good time at A Cut Taipei branch. By the way, only the Taipei branch was awarded with Michelin star status in 2023. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The dishes in between were well-designed and the flavors were on par. What I like the most was the Australian Mayura full blood wagyu ribeye steak, which was only available from the dinner set menu, not the Michelin set menu. It's nice to try something new apart from my previous visit. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">The </span><span style="font-family: georgia;">Mayura </span><span style="font-family: georgia;">steak was rich, buttery, and even nutty in flavor. Not mentioning the high quality marbling that delivers a mouthful of silky fat and juicy meat. Strategically we ordered the Japanese fillet to compare with, something very lean yet super tender, something showcasing a piece of delicious steak from a different spectrum. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">We left the restaurant with a happy belly. Talking about belly, take a closer look while exiting A Cut. On the way to the restroom you'll find a Maitreya statue, the fat laughing Buddha as people says. Chinese people like to touch </span><span style="font-family: georgia;">Maitreya's big fat belly when seeing one, that's why the shiny color after years of rubbing.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Bj45A9l.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Ambassador Hotel Taipei's Maitreya statue" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Bj45A9l.jpg" title="Ambassador Hotel Taipei's Maitreya statue" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Please go ahead and rub the belly too as you exit the second floor. Why? Since we already filled our stomachs with such satisfying meal, why not go one step beyond and touch </span><span style="font-family: georgia;">Maitreya's belly which resembles luck and happiness? The more the merrier. After all, it was a merry merry Christmas dinner. Ho ho ho, belated Merry Christmas to you all.</span></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">A Cut currently holds one Michelin star status </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>A Cut (Taipei Branch)</b></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">2F, 177 Liaoning Street, </span><span style="font-family: georgia;">Zhongshan District, </span></span></p><p><span style="font-family: georgia; font-size: large;">Taipei City, Taiwan</span></p><p><span style="font-family: georgia; font-size: large;">+886 2 2571 0389</span></p><p><span style="font-family: georgia; font-size: large;">Restaurant website: <a href="https://www.ambassador-hotels.com/tc/taipei/dining/a-cut-steakhouse#story" target="_blank">A Cut Taipei</a></span></p><p><span style="font-family: georgia; font-size: large;">Facebook: <a href="https://www.facebook.com/ACUT.com.tw">https://www.facebook.com/ACUT.com.tw</a></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Opening hours:</b></span></p><p><span style="font-family: georgia; font-size: large;">Lunch daily 11:30 a.m. ~ 3:00 p.m.</span></p><p><span style="font-family: georgia; font-size: large;">Dinner daily 5:30 p.m. ~ 10:00 p.m.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://cindylo326.pixnet.net/blog/post/571579884-a-cut---%e5%90%83%e6%8e%92%e9%a4%90%e9%a6%96%e9%81%b8%e4%b9%8b%e4%b8%80%ef%bc%8c%e7%be%8e%e5%91%b3%e6%98%af%e5%bf%85" target="_blank">A Cut Chinese post from May 2023</a></span></li></ul><p></p><p><span style="font-family: georgia;"><br /></span></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-38924350575743781892024-01-02T03:41:00.000-08:002024-01-02T03:41:56.227-08:00Mixed Fruit and Vegetable Juice Using Kale, Carrot, Blueberry, Pear, and Apple<p><span style="font-family: georgia; font-size: large;">I usually buy whole fruit instead of precut ones whenever possible. However, when making smaller portion juice, sometimes the already-prepped assorted fruits sold at the market can be a real helper. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">There's only peeled and cubed pears the time I went grocery shopping, so I got some of that. Along the way I've also picked up other ingredients which I think should pair with pears in a tasty and nutritious way.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Mixed fruit and vegetable juice using kale, carrot, blueberry, pear, and apple - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Vwx4YyO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mixed fruit and vegetable juice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Vwx4YyO.jpg" title="Mixed fruit and vegetable juice" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (about 2 to 3 glasses)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">2 loosely packed cups kale</span></li><li><span style="font-family: georgia; font-size: large;">1 loosely packed cup peeled and cubed carrot</span></li><li><span style="font-family: georgia; font-size: large;">1 loosely packed cup blueberries</span></li><li><span style="font-family: georgia; font-size: large;">2 1/2 loosely packed cups peeled and cubed pear</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 loosely packed cups peeled and cubed apple</span></li><li><span style="font-family: georgia; font-size: large;">2 cups icy cold water</span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Prep all the fruits, such as peel the carrot, apple, and pear if needed then cube them for easier blending. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/zSS9fbQ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Ingredients for mixed fruit and vegetable juice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/zSS9fbQ.jpg" title="Ingredients for mixed fruit and vegetable juice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add all the listed ingredients to a blender. However, if the blender can't hold as much, simply split these ingredients in half and blend separately. You can combine the blended batches to a big pitcher in the end. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Blend the juice till smooth while still seeing tiny bits throughout. Pour and serve right away. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Xq5oFjE.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mixed fruit and vegetable juice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Xq5oFjE.jpg" title="Mixed fruit and vegetable juice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Because of oxidation, my super fresh juice started to turn brown soon after I pour it out from the blender. But the taste was still crisp and great. Use one more cup of icy cold water for a thinner consistency, or use one more cup of icy cold water plus one more apple for bigger servings. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kLPi24t.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Mixed fruit and vegetable juice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/kLPi24t.jpg" title="Mixed fruit and vegetable juice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I would highly recommend not to strain the juice for its maximum benefit. It's a shame if all these nutritious bits are going to waste. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/09/cucumber-and-pineapple-juice-with-touch.html" target="_blank">Cucumber and pineapple juice with a touch of mint leaves</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-90978906431182182892023-12-26T18:18:00.000-08:002023-12-26T18:18:54.938-08:00Zucchini, Corn Kernels, and Ground Pork Stir-Fry<p><span style="font-family: georgia; font-size: large;">This blog was started back in 2007, and I'm pretty proud of myself still updating it years after. Many recipes were shared here, but to my surprise there's no single similar recipe about zucchini and corn kernels stir-fry, the one dish that I made constantly throughout the years.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Just like a simple leafy greens stir-fry or basic seared steak, p</span><span style="font-family: georgia;">erhaps the zucchini stir-fry was too common to me that I totally overlook its recipe potential. Glad that this dish finally caught my attention, and here I present you one of my dinner table regulars.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Zucchini, corn kernels, and ground pork stir-fry - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/cteqquf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Zucchini, corn kernels, and ground pork stir-fry" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/cteqquf.jpg" title="Zucchini, corn kernels, and ground pork stir-fry" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 big zucchini</span></li><li><span style="font-family: georgia; font-size: large;">1 medium bundle cilantro</span></li><li><span style="font-family: georgia; font-size: large;">1 can/150 grams corn kernels</span></li><li><span style="font-family: georgia; font-size: large;">370 grams ground pork</span></li><li><span style="font-family: georgia; font-size: large;">2 to 3 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon black pepper </span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons olive oil</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Peel and chop the garlic cloves. Peel and dice the zucchini. Drain out the liquid for canned corn kernels. Chop the cilantro, about 1 1/2 loosely packed cups in the end.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qkb1S8B.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Prepped ingredients for zucchini stir-fry" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/qkb1S8B.jpg" title="Prepped ingredients for zucchini stir-fry" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out a pan and drizzle 2 tablespoons of olive oil. Use medium high heat and add in the garlic. Quickly sear the garlic till aromatic but not burnt. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer the ground pork over along with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix and cook till the pork has changed to a whiter paler color. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/O2X2AN1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing ground pork with chopped garlic" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/O2X2AN1.jpg" title="Searing ground pork with chopped garlic" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in cubed zucchini and cook for about a minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/tpKLAUB.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking cubed zucchini and ground pork" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/tpKLAUB.jpg" title="Cooking cubed zucchini and ground pork" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in drained corn kernels and chopped cilantro. Mix and cook for one more minute. Taste and adjust if needed. I actually added extra pinch of salt and black pepper here.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ghjvtNp.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Zucchini, corn kernels, and ground pork stir-fry" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/ghjvtNp.jpg" title="Zucchini, corn kernels, and ground pork stir-fry" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">This recipe doesn't require much seasonings, basically just let the sweetness of the corn kernels and the aroma of cilantro do their job. The result is light but not boring. I love to serve it with rice, sometimes I'll serve it with dry noodles with additional soy sauce, black vinegar, and chili sauce to mix together.</span></p><p><span style="font-family: georgia; font-size: large;"> </span></p><p><span style="font-family: georgia; font-size: large;"><b>Other recipes using zucchini:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/02/caldo-de-albondigas-mexican-meatball.html" target="_blank">Caldo de Albóndigas (Mexican meatball soup)</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/02/twinkle-twinkle-little-star-sopa-de.html" target="_blank">Sopa de estrellitas</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-25489907105713412452023-12-20T19:11:00.000-08:002023-12-20T19:11:22.897-08:00Seafood Gnocchi in Roasted Red Bell Pepper Sauce<p><span style="font-family: georgia; font-size: large;">At a glance, this recipe seems hard to put together, or might need a lot of effort to come up with. No no, please look twice. I've used high quality canned seafood instead of prepping them from scratch. Also possibly the hardest part, the gnocchi, I'm using store-bought pre-made version, that definitely saved tons of work.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Seafood gnocchi in roasted red bell pepper sauce - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/u7OKKvd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seafood gnocchi in roasted red bell pepper sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/u7OKKvd.jpg" title="Seafood gnocchi in roasted red bell pepper sauce" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (about 2 to 3 portions)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">400 grams frozen or fresh gnocchi</span></li><li><span style="font-family: georgia; font-size: large;">250 grams roasted red bell pepper</span></li><li><span style="font-family: georgia; font-size: large;">110 grams canned salmon</span></li><li><span style="font-family: georgia; font-size: large;">110 grams canned cockles</span></li><li><span style="font-family: georgia; font-size: large;">1 can/411 grams whole tomatoes</span></li><li><span style="font-family: georgia; font-size: large;">1/2 loosely packed cup basil</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">Some aged Parmigiano Reggiano</span></li><li><span style="font-family: georgia; font-size: large;">Some salt</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon black pepper</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons olive oil</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">If using fresh gnocchi, cook a little then scoop out and set aside first. Note that the cooking time for gnocchi is much quicker than pasta, so don't overdone it. If using frozen version, the one I got doesn't need to cook the gnocchi in water, only need to toss them in the sauce.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/soxImlp.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fangst canned seafood and frozen gnocchi" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/soxImlp.jpg" title="Fangst canned seafood and frozen gnocchi" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">For the food processor, add 2 peeled garlic cloves, 1/2 cup of loosely packed basil, 1 can of whole tomatoes including its juice, roasted and lightly pickled red bell peppers without the juice, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of olive oil. </span><span style="font-family: georgia;">Blend till smooth.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/X7z7dcf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Blending tomatoes and roasted red bell peppers" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/X7z7dcf.jpg" title="Blending tomatoes and roasted red bell peppers" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I used store bought roasted red bell peppers, which was lightly pickled also. If you need to do it from scratch, simply roast the red bell peppers with open flames on the stove till charred. Wrap the hot peppers in foil and wait a little before removing the foil and peeling off the skin. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Bring out a big pan and pour in the mixed sauce.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/mdqbrns.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Heating up the roasted red bell pepper sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/mdqbrns.jpg" title="Heating up the roasted red bell pepper sauce" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Switch to medium heat and wait till the sauce starts bubbling. Adjust the heat to keep the sauce at a light bubbling stage. Continue to cook till the sauce thickens a bit. Add in the gnocchi and toss to mix.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/497o6an.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking gnocchi in roasted red bell pepper sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/497o6an.jpg" title="Cooking gnocchi in roasted red bell pepper sauce" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in drained canned seafood. I used salmon and cockles. Toss till evenly blended. Taste and adjust if needed.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kj9dW8t.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking gnocchi and canned seafood in roasted red bell pepper sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/kj9dW8t.jpg" title="Cooking gnocchi and canned seafood in roasted red bell pepper sauce" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Plate and grate some aged Parmigiano Reggiano all over. It has to be aged, and definitely not the already grated version on the shelf. That I have to insist. </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hBRljme.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seafood gnocchi in roasted red bell pepper sauce" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/hBRljme.jpg" title="Seafood gnocchi in roasted red bell pepper sauce" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So how's the result after putting together all these pre-made ingredients? Fantastic. The canned seafood, a big jar of roasted red bell peppers, and frozen gnocchi really save a lot of time and work, but without sacrificing any taste.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The aroma is definitely up there. After all I did blend in garlics and basil for extra kick. And the frozen gnocchi I got was soft and can easily get squashed with a little force by tongue. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">By the way, the canned seafood I got was purchased during my trip to Denmark, the Fangst brand with ingredients sourced from nordic waters. If you ever get a chance to visit Denmark, this is the stuff I would recommend you to stock up other than the wonderful Danish pastries and cakes.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/11/smoked-sardines-and-stracciatella.html" target="_blank">Smoked sardines and stracciatella cheese crostini</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-33680566779328269342023-12-14T14:35:00.000-08:002023-12-14T14:35:50.525-08:00Pickled Chilies and Beef Stir-Fry 剁椒牛肉<p><span style="font-family: georgia; font-size: large;">I was hoping for a darker-colored stir-fry in the end, but I guess skipping the use of dark soy sauce really has its effect on the final presentation. However, the flavor is still on par with the pretty looking version served at the restaurant. That I can guarantee.</span></p><p><span style="font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Pickled Chilies and Beef Stir-Fry 剁椒牛肉 - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/j4G0Ims.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pickled chilies and beef stir-fry" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/j4G0Ims.jpg" title="Pickled chilies and beef stir-fry" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">400 grams Taiwan yellow beef </span></li><li><span style="font-family: georgia; font-size: large;">2 bell peppers</span></li><li><span style="font-family: georgia; font-size: large;">2 to 3 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons light-tasting cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons pickled chilies</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon Sichuan peppercorn</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon black pepper </span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;">Marinade:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">2 tablespoons soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon aged Shaoxing wine</span></li><li><span style="font-family: georgia; font-size: large;">1 egg white</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon corn starch</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">I specifically said Taiwan yellow beef because this breed has a stronger beef aroma. You can substitute it with other type of beef but try to stick with the flavorful kind. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Slice the beef to smaller pieces and about 1mm thickness.</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;">Transfer the beef slices to a bowl and add in all the ingredients listed under the "marinade" section. Give them a gentle massage and marinate for 20 minutes.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/rmmAECE.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Marinating Taiwan yellow beef slices" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/rmmAECE.jpg" title="Marinating Taiwan yellow beef slices" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Peel and slice the garlic cloves. Destem, remove the pits, and slice the bell peppers.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1JXUJJG.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Bell pepper slices" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/1JXUJJG.jpg" title="Bell pepper slices" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Use a non-stick pan or a wok, drizzle 2 tablespoons of preferred light-tasting cooking oil then switch to medium heat. Once the oil warms up a little, add in the beef and cook till the meat just turn to pale/white color. Scoop out and leave the oil in the pan.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vFGMqst.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooked beef slices" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/vFGMqst.jpg" title="Cooked beef slices" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Still using the same pan, add more oil if not enough to coat the surface. Switch to medium high heat and add in the garlic slices and Sichuan peppercorn. Quickly cook for 30 seconds to release the aroma but not burnt.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add the pickled chilies along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 30 seconds or so.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/oWvZDSd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking the aromatics for pickled chilies beef" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/oWvZDSd.jpg" title="Cooking the aromatics for pickled chilies beef" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in the bell pepper and cook for one minute.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Lastly, add the cooked beef back and mix till blended. Taste and adjust the flavor if needed. Once ready, plate and serve.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/GewkhQJ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pickled chilies and beef stir-fry" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/GewkhQJ.jpg" title="Pickled chilies and beef stir-fry" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I suppose if I use additional dark soy sauce and perhaps some sugar will help darken the color of this stir-fry dish. If doing so, add these two when cooking the pickled chilies. Let the heat melt down the sugar and cook a bit longer before mixing in the bell pepper. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/09/sacha-bell-pepper-and-beef-fried-rice.html" target="_blank">Sacha bell pepper and beef fried rice 沙茶青椒牛肉炒飯</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/04/steak-stir-fry-with-colorful-bell.html" target="_blank">Steak stir-fry with colorful bell peppers 黑胡椒風味彩椒骰子牛</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-77937656859082463252023-12-09T03:46:00.000-08:002023-12-09T03:46:45.161-08:00Tuna and Sesame Oil Rice Balls (Onigiri)<p><span style="font-family: georgia; font-size: large;">Do you carefully read the labels when doing grocery shopping? I do, and sometimes when not in a hurry, I tend to ready all the available products' labels before making a decision. You'll be surprised to see how many chemicals and additives are out there, even in a simple jar of jam or canned food.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">And it is especially hard to find canned tuna without all the extras. That's why when I saw this Japanese brand canned tuna HAGOROMO with no weird ingredients listed, I quickly grabbed a set to test it out. And that's how this recipe was born. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Tuna and sesame oil rice balls (onigiri) - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jaXVIon.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Tuna and Sesame Oil Rice Balls" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jaXVIon.jpg" title="Tuna and Sesame Oil Rice Balls" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (about 3 medium or 2 big servings)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 rice measuring cup white rice or quinoa rice</span></li><li><span style="font-family: georgia; font-size: large;">1 small can/70 grams tuna</span></li><li><span style="font-family: georgia; font-size: large;">3 strings scallion</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon toasted white sesame seeds</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon sesame oil</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Cook the rice like usual, but with a bit less water. Once ready, fluff the grains and let some steam escape first. When the temperature drops a little, scoop the rice to a big bowl that has been wiped with some sesame oil first to prevent sticking.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/6J2nDmu.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Quinoa rice" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/6J2nDmu.jpg" title="Quinoa rice" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I actually added some quinoa to the rice. Not just for the color pop, but also for the extra nutrition.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Into the bowl, add in chopped scallion. You can simply use a scissor to cut the scallion, that way you don't have to wash any knives or cutting board for making this recipe. </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/S8LyZeX.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Ingredients for tuna and sesame oil rice balls" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/S8LyZeX.jpg" title="Ingredients for tuna and sesame oil rice balls" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in drained tuna and toasted white sesame seeds. Also add some salt and 1/4 teaspoon of sesame oil. Gently mix these ingredients with the rice till evenly dispersed. Taste and see if more salt is needed. The saltiness varies depending on the canned tuna you're using. I used a total of 1/2 teaspoon of salt here.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Sprinkle a few drops of drinkable water to your palms, rub your hands then start shaping the rice mixture to individual onigiri. The water here also help in preventing the ingredients stick onto your hands. But not too much, just a bit moisture goes a long way.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/6MlDHnr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Tuna and sesame oil rice balls / onigiri" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/6MlDHnr.jpg" title="Tuna and sesame oil rice balls / onigiri" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So how's the version of HAGOROMO canned tuna I got here? It even says on the can with big letter 純, meaning pure. Not bad actually, especially if you're looking for really fine and flaky texture with minimum flavoring. The taste is quite bland, but that's how I want it to me because I would like to be the one controlling the seasonings. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">However, if you're looking for something saltier or with bigger chunks, other varieties might be a better option. I believe </span><span style="font-family: georgia;">HAGOROMO also offers mild, flake, and oiled kinds. But down the road, despite the purity of ingredients used, I think all canned tuna tastes pretty good, especially when mixed with other ingredients like the onigiri here, or salad and sandwich. </span></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/12/hijiki-and-inari-age-onigiri.html" target="_blank">Hijiki and inari age onigiri 羊栖菜豆皮飯糰</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-57699471809668499642023-12-02T20:35:00.000-08:002023-12-02T20:35:11.978-08:00Substans - Our Monkfish Tail Main Course at a Michelin Restaurant in Aarhus Denmark<p><span style="font-family: georgia; font-size: large;">From the elegant old town city vibe <a href="https://www.foodmakesmehappy.com/2023/11/formel-b-mix-and-match-your-own-courses.html" target="_blank">formel B</a> in Copenhagen, now to our second Michelin restaurant Substans in a port city Aarhus. The location setting, style, and food presentation are quite different bewteen formel B and Substans, and I'm pretty happy with my semi-random picks of these two establishments.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/KJwweqV.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Monkfish from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/KJwweqV.jpg" title="Monkfish from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">And so it happened when we stroll around the city of Copenhagen. Of course we'll run into one more two McDonald's in busy area. I was checking on the menu, curious to see if the McDonald's in Denmark offers anything different compared to McDonald's in Taiwan.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XBjDAAn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans building" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/XBjDAAn.jpg" title="Substans building" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Then there it was, an ad board showing a man wearing chef's white jacket with royal blue apron. Next to him was a delicious-looking <a href="https://www.mcdonalds.com/dk/da-dk/kampagner/homestyle-bacon-paprika.html" target="_blank">bacon paprika burger</a>. I'm so glad that the description was showing English. So I looked closer, it says René Mammen Substans. Wait a minute, that sounds awfully familiar. Isn't </span><span style="font-family: georgia;">René Mammen the chef at Substans, and Substans is the restaurant that we booked in Aarhus?</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/wsrfeqv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans building" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/wsrfeqv.jpg" title="Substans building" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">What a coincidence that I chose a Michelin restaurant whose chef happened to be the campaign star during my travel to Denmark. Of course I have to give </span><span style="font-family: georgia;">René Mammen's bacon paprika burger a try. Paired with paprika mayo and chili relish, also with beef patty, bacon, and melted Cheddar, the burger has to be good. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4Thrdao.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans building" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/4Thrdao.jpg" title="Substans building" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">It was indeed delicious. So from there I've already tried the entry level food from Chef </span><span style="font-family: georgia;">Mammen, it's time to move up a few tiers for the fine dining stuff. Substans in Denmark's second largest city Aarhus, here we come.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The restaurant address shows Marianne Thomsens Gade 2F, can't blame someone, per this case, me and Mister mistakenly thinking that Substans is located on the second floor. Instead, 2F is the number of the building, and Substans is actually located on the 11th floor. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/C9uvpiL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans building" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/C9uvpiL.jpg" title="Substans building" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The black door is the closest entrance from the parking lot at the basement. Note that the basement are connected from various buildings around the area. If you're about to get lost, just look for 2F.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">However, many parkings are actually private spots for the residents, so try to find the parking meter too, where nearby spots are usually open to the public. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Substans also has a designated parking area managed by <a href="https://www.q-park.dk/da/parkering/aarhus/substans/" target="_blank">QPARK</a> that's about 200 meters away. In which the restaurant will offer a discount. I've noticed that not just the restaurants, the hotels we stayed at also charge parking fee for parking at their own designated area. Maybe it's just how Denmark works.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lG4JRWg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans front door" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/lG4JRWg.jpg" title="Substans front door" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/fKvokDi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans and Michelin star sign" border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://i.imgur.com/fKvokDi.jpg" title="Substans and Michelin star sign" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Once reached the 11th floor, you'll find the front space actually quite simple but cozy. In fact, Substans share the floor with another business entity right next door. I wonder who put up the table football there?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/wGM3bUO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Table football at the front door of Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/wGM3bUO.jpg" title="Table football at the front door of Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">The main dining area is not overly spacious, but the rectangular space with big windows offer a great view of the harbor city. We also spotted a group of people sailing till sunset hours. You can also find some world renowned buildings such as </span><span style="font-family: georgia;">The Iceberg and the red bricks cladded </span><span style="font-family: georgia;">Nicolinehus.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lzGgjSD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans interior near the front door" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/lzGgjSD.jpg" title="Substans interior near the front door" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XvC8Ebc.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans interior near the front door" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/XvC8Ebc.jpg" title="Substans interior near the front door" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Substans set up an open kitchen in the center, which feels like a processing hub in which you can see the bustling kitchen with servers moving in and out the area. No matter which corner you're at, customers always have a view of where all the magic begins.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/3Eh1yeI.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans' open kitchen in the center of the restaurant" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/3Eh1yeI.jpg" title="Substans' open kitchen in the center of the restaurant" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Cwp1Tdn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans open kitchen and dining table" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/Cwp1Tdn.jpg" title="Substans open kitchen and dining table" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/A7CoLrU.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans dining area with big windows" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/A7CoLrU.jpg" title="Substans dining area with big windows" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Downstairs on the 10th floor, it's also Substans' lounge space. Usually 10th floor won't open unless for larger group of people or special events. We got a chance to take a look of the area, but I'll save the pictures for later. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/nkVsdaU.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans dining area" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/nkVsdaU.jpg" title="Substans dining area" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">We got the corner table, which I think might be the best table because we've got big windows on both left and right sides, offering the most view compared to all other seats in the restaurant.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/3K2RSMq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans corner table" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/3K2RSMq.jpg" title="Substans corner table" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Welcoming tea flavored with yuzu and mint -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/w0W4l3t.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Welcoming tea at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/w0W4l3t.jpg" title="Welcoming tea at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The feeling of touching the rough surface of the cup is very similar to the texture of artificial coral. Rustic yet somehow brings out a warmth to it.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Menu - </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/PKyl2Kz.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans menu" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/PKyl2Kz.jpg" title="Substans menu" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/IED1BwL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans menu" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/IED1BwL.jpg" title="Substans menu" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JmHJVrd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans menu" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/JmHJVrd.jpg" title="Substans menu" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">We both got champagne to kick start the meal (don't drink and drive). It's not that I feel like drinking alcohol that night, in fact, I got the non-alcoholic pairing instead. But something bubbly seemed festive, sometimes it's more so for the mood, a way of celebration, an anticipation for the dining experiences coming up.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/12wglzH.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Champagne at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/12wglzH.jpg" title="Champagne at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/LAIJu5G.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Champagne at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/LAIJu5G.jpg" title="Champagne at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Oyster, sake, fennel -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/94fkkjv.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Oyster at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/94fkkjv.jpg" title="Oyster at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Fennel is one of the stable ingredients in Denmark. The fennel bulb provides volume and a satisfactory bite. The fennel leaves give flavor, aroma, and sometimes a touch of cuteness to the food. Here we have both, so not just the silky smooth oyster, but also a juicy crunch when biting into sliced fennel bulb, followed by a faint anise-like scent in the end.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Vfhbls9.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Oyster at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/Vfhbls9.jpg" title="Oyster at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">In Japan, you'll find chives, spicy grated daikon, and ponzu being commonly served with oysters. Lemon wedges, Tabasco sauce, and horseradish for America. That's why when every part of fennel was used for the oyster, immediately we think of Northern Europe.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/sUHsgMt.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Oyster at Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/sUHsgMt.jpg" title="Oyster at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Herring roe, ponzu, egg yolk -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Z7N2XVw.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Black tart from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/Z7N2XVw.jpg" title="Black tart from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The black tart shell was colored with squid ink. The texture was actually on the light and airy side despite its manly appearance. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/V10Bcfa.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Black tart from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/V10Bcfa.jpg" title="Black tart from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">By the way, I didn't take as many notes compared to when we dined at <a href="https://www.foodmakesmehappy.com/2023/11/formel-b-mix-and-match-your-own-courses.html" target="_blank">formel B</a> in Copenhagen. Throughout the meal, I probably took a couple short videos and snapped some shots of the food. That's about it, I didn't bother to touch my phone except that. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Goods and bads, some details were lost, such as how the food was prepared, the source of ingredients, etc. But I was able to truly immersed at the whole dining experience at the moment. Engaging in the conversations and embracing the vibe. I kind of like it to be honest. It's nice to do things differently once a while. And after all, if the dish has something outstanding or so unique that it triggered my mind, I'm sure I can still remember a thing or two even days or weeks after the meal. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Celery, smoke, mussels -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/G090Sym.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Celery from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/G090Sym.jpg" title="Celery from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The skewer-looking thing was actually celery. It was dried first then they rehydrate it with apple juice. A bit smokey overall too. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/alZPHLW.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Celery from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/alZPHLW.jpg" title="Celery from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">If I didn't check on the menu, I might never guessed that there're mussels involved. All I tasted was like a umami burst, yet dense and creamy at the same time. The texture is also similar to eating layers and layers of croissant. Sweet and savory aroma gently remixed in my mouth.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">My favorite course of the day, squid, carrot, cilantro -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/G2x5Jpu.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Squid from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/G2x5Jpu.jpg" title="Squid from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">For people who doesn't like carrot, seeing julienned carrot might not be a happy sight. However, there's only a condensed sweetness left, almost like enjoying sweet yam. I guess all the other distinct carrot flavors were already cooked and melted into the broth. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/L1JwGd8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Squid from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/L1JwGd8.jpg" title="Squid from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Oh the broth, my favorite. It had a little Southeastern Asian curry touch, and the consistency was silky smooth. That smoothness worked like a wonder when fully coated the squid strips. Making the already tender seafood even more delicate, like drizzling olive oil on top of buffalo cheese balls.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">ARENSBAK White, my first non-alcoholic beverage pairing - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/k1PDnnC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="ARENSBAK White" border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://i.imgur.com/k1PDnnC.jpg" title="ARENSBAK White" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Oolong tea as base then further gone through fermentation, maceration, and other steps in order to achieve layers of flavors. Refreshing melons, citrus, and vanilla are some of the more prevalent notes. As for the wine pairing, Mister got 2022 Crus des Abbesses Auvernier.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hC83J5u.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="ARENSBAK White" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/hC83J5u.jpg" title="ARENSBAK White" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Lobster, tomato, verbena - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/8gH3LST.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lobster from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/8gH3LST.jpg" title="Lobster from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I enjoyed this one a lot. Tomato really work so well with lobster, especially when served cold. The acidity can always bring out the natural sweetness from the crustacean. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/8rhigOu.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Lobster from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/8rhigOu.jpg" title="Lobster from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">And there're more than just fresh tomatoes. You'll find tomato granita, tomato broth, and dried tomatoes on the plate. Among them all, the dried tomatoes act like salt flakes here. Once a while when you bite into dried tomatoes, a sudden pop of concentrated acidity came through. While that pushes you right to the sweet spot, but also brings the entire dish to a new peak of umami burst.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Caviar, beets, hazelnut -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/HwCr6dZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caviar and yellow beets from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/HwCr6dZ.jpg" title="Caviar and yellow beets from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Toasted hazelnut cream on the bottom, and the top was drizzled with herbal oil. Together, they're like a tranquil lake hidden in the forest. Stacked up yellow beets looked like wood logs, which were cooked then slightly pickled in white soy sauce. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Above them all sitting high off the ground were caviar from Bordeaux, what a noble place to be born with. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XgHiJ61.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Caviar and yellow beets from Substans" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://i.imgur.com/XgHiJ61.jpg" title="Caviar and yellow beets from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">But the caviar is not just for the show. It needs to deliver its savory core to all the elements below. So pick up a spoon and scoop from top till all the way down to help the caviar achieve its goal. Once you successfully done that, what awaits you is a carefully orchestrated harmony. Soothing aroma coming from the hazelnut and herbs. Then the beets turn into sponge soaking up all the seasonings, only to disperse when the pressure builds up by crushing and grinding from teeth and tongue. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">"Mission accomplished," said the caviar, hazelnuts, and beets. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">My apple and quince juice, Mister's </span><span style="font-family: georgia;">2021 Chablis 1er Cru by Christophe et Fils -</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vKJdJT0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Juice pairing at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/vKJdJT0.jpg" title="Juice pairing at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/tzZ1dLa.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Juice pairing and Chablis pairing at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/tzZ1dLa.jpg" title="Juice pairing and Chablis pairing at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It's fun to have wine pairing and non-alcoholic beverage pairing at the same time. You get to observe how the restaurant decides to approach the upcoming identical dish with difference beverages. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/r0fSCBK.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Juice pairing at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/r0fSCBK.jpg" title="Juice pairing at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Take my apple and quince juice with Mister's Chablis for instance. These two are prepared for the king crab with vin jaune. So you can start pondering, are there same flavor traits between the juice and the wine? Or perhaps one has aroma similar to the dish and the other has completely the opposite characters?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/a8ctWg2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Juice pairing at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/a8ctWg2.jpg" title="Juice pairing at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Also don't take non-alcoholic beverage pairing lightly. Some of them are actually pretty good, to my experiences many times even better than the wine pairing</span><span style="font-family: georgia;">. If you're a wine lover, just consider going the non-alcoholic pairing route once a while, you might find some incredible experiences down the road.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">King crab, cauliflower, vin jaune -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/KHyjYqr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="King crab at Substans" border="0" data-original-height="603" data-original-width="800" height="482" src="https://i.imgur.com/KHyjYqr.jpg" title="King crab at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">If you never had vin jaune before, try to imagine white wine that has gone through oxidation process, or perhaps the flavor of fino sherry. For Chinese, Hua Diao wine or Shaoxing all share similar traits of vin jaune and </span><span style="font-family: georgia;">we like to enjoy crab with it. Subsequently, it makes sense seeing westerners pairing king crab with vin jaune. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/uMjDsTD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="King crab at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/uMjDsTD.jpg" title="King crab at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">What about my apple and quince juice? I think the high acidity goes hand in hand with the sauce plus additional refreshing touch. That's why I intentionally saved a big sip in the end. Once I finished the dish, I'd drink up the juice and feel freshen up all over again.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qmoaPBM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Night view at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/qmoaPBM.jpg" title="Night view at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Another round of pairings, my "tea juice" consists of milky oolong tea and gooseberry. Also Mister's 2021 Montlouis sur Loire Taille aux Loups - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hsrT2ui.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Milky oolong and 2021 Montlouis sur Loire Taille aux Loups at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/hsrT2ui.jpg" title="Milky oolong and 2021 Montlouis sur Loire Taille aux Loups at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Look closer and you'll find a single guest in the background. He was really enjoying the meal, also ordered extra whisky in the end. So him plus our table, there was also a big group of about 8 or 10 people. That's all the customers for the night. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/IiQw7kl.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="2021 Montlouis sur Loire Taille aux Loups at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/IiQw7kl.jpg" title="2021 Montlouis sur Loire Taille aux Loups at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ul9nP1y.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Milky oolong from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/ul9nP1y.jpg" title="Milky oolong from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It was quite different compared to <a href="https://www.foodmakesmehappy.com/2023/11/formel-b-mix-and-match-your-own-courses.html" target="_blank">formel B</a> in Copenhagen, which was crowded and seemed fully booked. However, the night we went to Substans was on a Tuesday. When I tried to search for a high-end fine dining restaurant in Aarhus, many options were closed on Tuesdays. So perhaps the locals don't really go out and eat fancy stuff on Tuesdays over there?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Witch flounder, corn, yuzu -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Vpkauen.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Witch flounder from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Vpkauen.jpg" title="Witch flounder from Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jkN9GN9.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Witch flounder from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/jkN9GN9.jpg" title="Witch flounder from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Look at that plump fish, almost translucent if you shine a strong light source in the back. But don't take it lightly, the killer is in the sauce. The sauce has a spicy touch to it, but not like chili pepper kind of spicy, but Japanese yuzu kosho kind of kick with a brush of citrusy aroma. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/FzwoL8F.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Witch flounder from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/FzwoL8F.jpg" title="Witch flounder from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There were also baby corn slices hidden in the sauce, not the ingredient that I usually fall for. But I can deal with Substans' version, especially the baby corn has been fully submerged in such velvety sauce. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Far & Søn, not hard to guess the name means father and son. Main flavors including lemongrass and lime with slightly fizzy touch. Also Mister's 2022 Rabarberum Cold Hand Winery. The wine is made with rhubarb, how cool is that?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ihzYKkF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Far & Søn from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/ihzYKkF.jpg" title="Far & Søn from Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/0wLxMxm.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Far & Søn from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/0wLxMxm.jpg" title="Far & Søn from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bread, herbs, yogurt -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/n6poV2A.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Potato bread from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/n6poV2A.jpg" title="Potato bread from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The bread is mainly made of potatoes. It's nice and dense, you can feel the sturdy weight when holding it. On the contrary, the actual bite is soft on the inside and not dry at all, with a thin crust on the outside.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kSuBt8P.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Potato bread from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/kSuBt8P.jpg" title="Potato bread from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I think the creamy sauce on top also contribute certain level of moisture to the bread. Note that there were so many types of herbs being used. These were sourced from a local garden. If I heard it right, the owner of the garden/farm actually worked at Substans before, but decided to become a grower instead.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So with this relationship, the restaurant was able to customize their orders with the garden, such as baby fennel bulbs, which are very hard to find without such connection. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">After the potato bread, our server asked if we would like to take a tour downstair.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ywr50Vx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Stairway inside Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/ywr50Vx.jpg" title="Stairway inside Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Sure, why not? You can walk down the stairs to the 1oth floor directly from the restaurant. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/gTHr23b.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans lounge area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/gTHr23b.jpg" title="Substans lounge area" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/GOp5SqA.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans lounge area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/GOp5SqA.jpg" title="Substans lounge area" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bJPQ4TF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Substans lounge area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/bJPQ4TF.jpg" title="Substans lounge area" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">10th floor is more like a lounge area, and can be tailored to a big group of people or designed for special events. You can walk to the terrace outside, overlooking the harbor and buildings in surrounding neighborhood. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/XyRYmX0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Outdoor terrace at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/XyRYmX0.jpg" title="Outdoor terrace at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/80FiNKO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="10th floor view at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/80FiNKO.jpg" title="10th floor view at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The tallest building is called the Lighthouse 2.0, which is a a 44-story residential tower. Our server informed us that there will be a restaurant open to the public soon on the highest level.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BxF6Ptf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="The Lighthouse 2.0 in Aarhus Denmark" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/BxF6Ptf.jpg" title="The Lighthouse 2.0 in Aarhus Denmark" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">To the other side, you'll see a building with lighted octagon design. If you come here during day time, that octagon is actually a clock with hour hand and minute hand. And to the back of it is actually someone else's home and window. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/zhKFxcU.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Nightview at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/zhKFxcU.jpg" title="Nightview at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Both the </span><span style="font-family: georgia;">hour hand and minute hand used to glow at night too, but the residents complained that it's too annoying at night, so they turned off the lighting accordingly. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">All these tour, me and Mister knew is because the kitchen might not be able to get our food ready in time. So it's a sidetrack so that we can be absent for a moment, at least enough time for the kitchen staff to catch up. We know, that's why we really took our time walking around the floor and might as well use the restroom too.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">But it's so cold outside, and we tried to stay out and enjoy the view for as long as we could, until the indoor warmth called us back in. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">It's ok, the staff brought over our next pairing, which should help in buying extra 5 to 10 minutes for the kitchen. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/uNbpkZM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Beverage pairings at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/uNbpkZM.jpg" title="Beverage pairings at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">The juice was the combination of earl grey, coffee, peppercorn and berry, and </span><span style="font-family: georgia;">2020 Oberrotweil Späburgunder Selway</span><span style="font-family: georgia;"> for the wine.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/EUbTMHs.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Beverage pairings at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/EUbTMHs.jpg" title="Beverage pairings at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Continuing the previous use of potatoes - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/09eMTyb.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Potato dish at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/09eMTyb.jpg" title="Potato dish at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Earlier, the potatoes were formed into bread, here the potatoes are hidden under all the herbs and foamy Havgus cheese sauce. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ou2nzIt.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Potato dish at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/ou2nzIt.jpg" title="Potato dish at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Havgus is a local semi-hard cheese that needs to be aged for at least 35 months. One can relate its taste with sharp Cheddar. Its condensed savory note works well with light-tasting potatoes, yet not overpowering it thanks to the airy foamy texture and the herbal scent throughout.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Now these two both look like wine bottles, but the one on the right is my non-alcoholic pairing, juice made with Gamay wine grapes - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bBatL7Z.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="L'antidote Gamay and wine from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/bBatL7Z.jpg" title="L'antidote Gamay and wine from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">2020 Côte de Brouilly Alex Foillard on the left.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/HE8TDmO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Gamay juice and wine from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/HE8TDmO.jpg" title="Gamay juice and wine from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The orange color is my gamay juice. Even though it's juice, but still went through second fermentation and thus the fizzy body.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/mkuWuLH.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Gamay juice from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/mkuWuLH.jpg" title="Gamay juice from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Main dish, monkfish, cabbage, mushroom -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qSOPN5g.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Monkfish from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/qSOPN5g.jpg" title="Monkfish from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I've had monkfish hotpot with big pieces of monkfish inside, but usually with bones. So this should be my first time enjoying meaty chunky monkfish, no bones of course.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yK254y0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Monkfish from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/yK254y0.jpg" title="Monkfish from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It's the tail section of the monkfish, with texture that totally blew my mind. I thought it would be somewhat gelatinous, or reminiscence of cod. However, the monkfish tail was like a giant crab claw. You can taste and feel the threads compiled together, forming this big piece of meat. But they won't fall apart as you chew, a bit bouncy too.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yJanH07.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Monkfish from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/yJanH07.jpg" title="Monkfish from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">The generous use of </span><span style="font-family: georgia;">chanterelle also brought so much flavors to the sauce. It's earthy, dense, and packed with savory deliciousness. The cute fennel flower on top wasn't just for the show. Once biting into it, a bit of anise aroma bursts out, like a sudden pop of herbal element cutting through the heavy sauce. Unfortunately, since there's only one flower, you've only got one shot to enjoy that sudden blasting fun.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Greek mountain tea with syrup and yuzu, plus Mister's 2017 Tokaj Szamorodni Barta Pince. Yes, we've come so far and now it's time for desserts -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Sd9Y8kI.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Drinks for desserts at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Sd9Y8kI.jpg" title="Drinks for desserts at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BORVbDf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Drinks for desserts at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/BORVbDf.jpg" title="Drinks for desserts at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Despite their alcoholic content and all the flavor differences, these two have matching color!</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Cherry, hip rose - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/6BbaY5K.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Dessert at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/6BbaY5K.jpg" title="Dessert at Substans" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Ly402ES.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Dessert at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Ly402ES.jpg" title="Dessert at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Miso, plum, rice -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/x9sWELn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Miso dessert at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/x9sWELn.jpg" title="Miso dessert at Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I hold no special opinion regarding the previous ice cream course. And for this one, I don't mind the sweet and savory combo. In fact, I think introducing miso here with creamy parfait was a brilliant idea. The rice puffs also provide a hearty aroma, binding the miso and creamy ingredients together. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">However, it was such a hassle tackling the dried plum pieces on top. The more I chew the more they stick onto my teeth and hard to get off.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Good thing that the leftover pieces from making croissant came to a rescue - </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1P31JqN.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Croissant trimmings from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/1P31JqN.jpg" title="Croissant trimmings from Substans" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">It truly was leftover ingredients. They use the trimmings when making croissant and turned that into a satisfying sweet pastry treat. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/zrF5B4K.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Croissant trimmings from Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/zrF5B4K.jpg" title="Croissant trimmings from Substans" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It's simple and both the texture and the flavor can be expected. But the most important thing is that it has the basic things that a dessert should have, something fulfilling and something welcoming. Not the fancy bits or novel ideas, but a treat that sticks to its purpose.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Coffee and crème fraîche cookies.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://i.imgur.com/KnaWSXT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee cookies at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/KnaWSXT.jpg" title="Coffee cookies at Substans" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">So I think the sequence of the dessert courses were well-arranged. First they show you something creative. Interesting but not always necessarily gratifying. Then they end with what we known as basic desserts. Something we would expect at granny's place, but put together in a more elevated way of course. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">All that, we can complete the meal with a happy ending. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Before we leave the restaurant, our server brought over an envelope with a business card, receipt, and tonight's menu in it. </span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/FoI7SnW.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Menu at Substans" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/FoI7SnW.jpg" title="Menu at Substans" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Come to think of it, our entire meal didn't contain any meat, I mean land animals. No two-legged and no four-legged animals. Well, there was king crab with 6 legs and 2 claws, but that doesn't count. This shows again that Denmark is truly a seafood abundant nation. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Not just this fine dining meal, we literally ate seafood on a daily basis during our trip in Denmark. You can find salmons and fresh shrimps in so many places. There were tons of pickled and smoked varieties in the market. I also find many seafood vendors tend display the entire monkfish in the center of the fridge. With its flat but fat body paired with big wide mouth, monkfish always draws some attention from </span><span style="font-family: georgia;">passersby.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Based on my past experiences, I never thought of monkfish being used in an entrée</span><span style="font-family: georgia;">. In Japan, they do use monkfish for hotpot, but I rarely or have never seen it used in western main course. So having this opportunity to try something unexpected, per this case, the monkfish tail as the center of attention, it was a fun ride. And a delicious one too. </span></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Substans currently holds one Michelin star status. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Substans</b></span></p><p><span style="font-family: georgia; font-size: large;">Marianne Thomsens Gade 2F, 11.1, </span></p><p><span style="font-family: georgia; font-size: large;">Aarhus, 8000, Denmark </span></p><p><span style="font-family: georgia; font-size: large;">+45 86 23 04 01</span></p><p><span style="font-family: georgia; font-size: large;">Website: <a href="https://restaurantsubstans.dk/">https://restaurantsubstans.dk/</a></span></p><p><span style="font-family: georgia; font-size: large;">Facebook: <a href="https://www.facebook.com/restaurantsubstans">https://www.facebook.com/restaurantsubstans</a></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Opening hours:</b></span></p><p><span style="font-family: georgia; font-size: large;">Tuesday through Thursday 6:00 p.m. ~ 12:00 midnight</span></p><p><span style="font-family: georgia; font-size: large;">Friday and Saturday 12:00 noon ~ 12:00 midnight</span></p><p><span style="font-family: georgia; font-size: large;">Sunday and Monday off</span></p><p><span style="font-family: georgia;"><br /></span></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-33270072925216828772023-11-26T19:33:00.000-08:002023-11-26T19:33:16.230-08:00Smoked Sardines and Stracciatella Cheese Crostini - Hurray Store Bought Ingredients<p><span style="font-family: georgia; font-size: large;">Fancy crostini doesn't have to be a hassle to put together all the time. If you can source quality store bought ingredients, it'll only take you 10 minutes to put together something nice for the crowd, or why not just for yourself?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Smoked sardines and stracciatella cheese crostini -</span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BM8OMtP.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Smoked sardines and stracciatella cheese crostini" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/BM8OMtP.jpg" title="Smoked sardines and stracciatella cheese crostini" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">100 grams canned smoked sardines </span></li><li><span style="font-family: georgia; font-size: large;">125 grams stracciatella cheese</span></li><li><span style="font-family: georgia; font-size: large;">1 medium baguette</span></li><li><span style="font-family: georgia; font-size: large;">Some pickled red cabbage</span></li><li><span style="font-family: georgia; font-size: large;">Some fresh dill</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Slice the baguette. Usually I would drizzle some olive oil over and perhaps rub garlic on it before toasting. However, the canned smoked sardines I used was smoked over beech wood and preserved in rapeseed oil, so I'm going to keep the main focus on that and keep other ingredients as simple as possible.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4Asj2WH.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fangst smoked sardines and other ingredients for crostini" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/4Asj2WH.jpg" title="Fangst smoked sardines and other ingredients for crostini" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">So toast the baguette slices as it is. Once the texture turns slightly crunchy on the edges, remove from heat.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/TVrJDbX.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Toasting baguette slices" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/TVrJDbX.jpg" title="Toasting baguette slices" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Drain out excess liquid from the stracciatella cheese. Tear a small portion then lay on the baguette slices. Top with some pickled red cabbage then add the smoked sardines on top.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Lastly, garnish with fresh dill then it's good to go. I think 10 minutes total to put together the whole thing?</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/fgmWSNO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Smoked sardines and stracciatella cheese crostini" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/fgmWSNO.jpg" title="Smoked sardines and stracciatella cheese crostini" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I got the smoked sardines during my trip to Denmark, but you can use whichever varieties of your liking, preferably pick something smoked for this recipe.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/jLyG5ZZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Smoked sardines and stracciatella cheese crostini" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/jLyG5ZZ.jpg" title="Smoked sardines and stracciatella cheese crostini" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">After trying one crostini, I actually added more dill than the ones showing in the pictures for myself. Simply love the flavor of dill, the more the merrier, it does really well with the smoked sardines I'm using here.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/08/crostini-with-serrano-burrata-and-hot.html" target="_blank">Crostini with serrano burrata and hot honey</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-56935243574543849572023-11-20T19:17:00.000-08:002023-11-20T19:17:01.597-08:00Looking for Another Rice-Killing Dish? Try This Pork Strips Wood Ear and Cilantro Stir-Fry<p><span style="font-family: georgia; font-size: large;">Even though there're pork strips and wood ear, but the key to this recipe is actually cilantro. The usual flavor-booster in many Chinese dishes, a little bit here and there for a refreshing touch. But this time, we're putting the spotlight right on it. Not just a spoonful, but one big handful of cilantro adding to the stir-fry.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Pork strips wood ear and cilantro stir-fry - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/9FdJhjM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork strips wood ear and cilantro stir-fry" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/9FdJhjM.jpg" title="Pork strips wood ear and cilantro stir-fry" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 handful/small bundle cilantro</span></li><li><span style="font-family: georgia; font-size: large;">220 grams pork strips</span></li><li><span style="font-family: georgia; font-size: large;">200 grams fresh wood ear</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">1 red chili</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons light-tasting cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon pickled chilies (泡椒)</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;">Marinade:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon Chinese rice cooking wine</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;">Sauce:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon oyster sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon black vinegar</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon sugar</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">If you can't find pork strips, simply use pork belly and slice into strips yourself. A bit more work but manageable. Marinate the pork strips with 1 tablespoon of soy sauce and 1 teaspoon of Chinese rice cooking wine. Give it a quick mix and massage, keep it aside while prepping other ingredients.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JJlA4as.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Marinating pork strips" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/JJlA4as.jpg" title="Marinating pork strips" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I like to rinse the wood ear with hot water before using it. Mostly for cleaning and to wash-away excess slimy thing on the outside. Once ready, trim-off the tougher center for the fresh wood ear then slice to strips.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BZ99gS3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fresh wood ear sliced to strips" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/BZ99gS3.jpg" title="Fresh wood ear sliced to strips" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Peel and chop the garlic cloves. Destem and chop the red chili. Trim-off the cilantro stems then section the remaining part to shorter pieces. Depending on the type of cilantro you have, some are tender even for the stem part. If you got tougher cilantro, it might be better to chop it instead of sectioned.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">As for the pickled chilies, if you can't find the Chinese variety, I think the Mexican pickled jalapeños are just as delicious, and definitely much spicier, so be careful if you're substituting with jalapeños.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Bring out a pan and drizzle 2 tablespoons of preferred cooking oil. Switch to medium heat or medium high heat. Add in pork strips together with chopped garlic and chopped chili. Give it a quick stir-fry till the pork nearly turns all white.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/vRZAac0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking pork strips with garlic and chili" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/vRZAac0.jpg" title="Cooking pork strips with garlic and chili" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in all the ingredients listed under the "sauce" section. Also add 1 teaspoon of pickled chilies. Give it a quick mix.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/W4yDMUd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Adding sauce for pork strips stir-fry" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/W4yDMUd.jpg" title="Adding sauce for pork strips stir-fry" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add in wood dear and cook for about a minute. Transfer cilantro over and cook for 30 seconds or so.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yig5EDK.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork strips wood ear and cilantro stir-fry" border="0" data-original-height="1366" data-original-width="2048" height="427" src="https://i.imgur.com/yig5EDK.jpg" title="Pork strips wood ear and cilantro stir-fry" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Taste and adjust if needed. Once the flavor has been checked, plate and serve.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/tyr2uqy.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork strips wood ear and cilantro stir-fry" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/tyr2uqy.jpg" title="Pork strips wood ear and cilantro stir-fry" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Even though it's more of a Chinese dish, but Chinese pickled chilies can be hard to find, even for me in Taiwan unless I'm up for making it from scratch. Interestingly Mexican jalapeños happened to be a wonderful alternative. I can imagine the end result is tasty, if not even more delicious, and definitely packed with fiery heat. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Other pork stir-fry recipes:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/10/worcestershire-sauce-stamina-stir-fry.html" target="_blank">Worcestershire sauce stamina stir-fry with Chinese chives and pork belly</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/10/cucumber-pork-stir-fry-with-sesame-oil.html" target="_blank">Cucumber pork stir-fry with sesame oil and black pepper</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/07/cubed-eggplant-and-ground-pork-stir-fry.html" target="_blank">Cubed eggplant and ground pork stir-fry with spicy fermented bean paste 炒辣豆瓣醬茄子豬肉丁</a></span></li></ul><p></p><p><br /></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-7192809251863695362023-11-14T18:26:00.000-08:002023-11-14T18:26:03.210-08:00SPAM and Gochujang Kimchi Stew<p><span style="font-family: georgia; font-size: large;">Let me put it upfront, this SPAM and gochujang kimchi stew might not be the most authentic Korean recipes out there, but the flavors are on par. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">I'm not some Korean food connoisseur and keep a stock of all the ingredients needed for making hardcore Korean food. However, treat this as a "simplified" Korean recipe with all the easily accessible ingredients. One that doesn't have to hassle as much and still get a pretty good taste of Korean flavors at home.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">SPAM and gochujang kimchi stew - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/COg5486.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="SPAM and gochujang kimchi stew" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/COg5486.jpg" title="SPAM and gochujang kimchi stew" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">1 can/340 grams SPAM luncheon meat</span></li><li><span style="font-family: georgia; font-size: large;">1 pack/150 grams beech mushroom</span></li><li><span style="font-family: georgia; font-size: large;">1 pack/100 grams oyster mushroom</span></li><li><span style="font-family: georgia; font-size: large;">300 grams potatoes</span></li><li><span style="font-family: georgia; font-size: large;">300 grams kimchi</span></li><li><span style="font-family: georgia; font-size: large;">2 stalks scallion</span></li><li><span style="font-family: georgia; font-size: large;">3 jalapeño pepper</span></li><li><span style="font-family: georgia; font-size: large;">1/2 medium onion</span></li><li><span style="font-family: georgia; font-size: large;">2 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">3 cups chicken stock</span></li><li><span style="font-family: georgia; font-size: large;">3 cups water</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons neutral oil</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons gochujang</span></li><li><span style="font-family: georgia; font-size: large;">1/2 teaspoon sugar</span></li><li><span style="font-family: georgia; font-size: large;">2 teaspoons Korean chili powder (or other types of dried chili flakes)</span></li><li><span style="font-family: georgia; font-size: large;">Some coarse black pepper</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Cube the SPAM. Peel and chop the onion and garlic cloves. Destem then slice the </span><span style="font-family: georgia;">jalapeño to rings. Destem and chop the scallion. Trim-off the stems then separate both mushrooms, tear to smaller strips if needed. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BENktPl.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cubed SPAM luncheon meat" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/BENktPl.jpg" title="Cubed SPAM luncheon meat" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Peel and cube the potatoes. Regarding the size of potato cubes, bigger cubes have a more satisfying bite but takes longer to cook, so </span><span style="font-family: georgia;">it's completely up to you. As for myself, I try to keep the potato cubes the same, or not much bigger than the SPAM cubes.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Bring out a big pot, drizzle 2 tablespoons of preferred neutral cooking oil then switch to medium heat. You can add in the SPAM cubes while the oil is still room temperature. Sear till most sides turn slightly browned.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ek9ulZG.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seared SPAM cubes" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/ek9ulZG.jpg" title="Seared SPAM cubes" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add 1 1/2 tablespoons of gochujang sauce. Mix till evenly blended. Pour in 3 cups of chicken stock and 3 cups of water.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Bring to a boil. Add in chopped garlics and 2 teaspoons of dried chili powder/flakes. Mix and cook for about 30 seconds.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in the potato cubes. Keep the heat at a light bubbling stage. Cook till the potatoes reach desired texture. I like mine on the softer side, that took about 20 minutes. Remember to stir the mixture once a while, especially the bottom of the pot to prevent sticking.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qGswNJs.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="SPAM and potato cubes in a stew" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/qGswNJs.jpg" title="SPAM and potato cubes in a stew" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Once the potatoes are set, add in all the mushrooms and onion, also add in 2/3 of the </span><span style="font-family: georgia;">jalapeño, 2/3 of the chopped scallion, all the kimchi along with its juice, and 1/2 teaspoon of sugar. Mix and cook for another 5 minutes.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/OxCOf51.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Making SPAM and gochujang kimchi stew" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/OxCOf51.jpg" title="Making SPAM and gochujang kimchi stew" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Taste and adjust the seasonings if needed. Crack some coarse black pepper to add a pop of peppery aroma.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Garnish with the remaining </span><span style="font-family: georgia;">jalapeño rings and chopped scallion.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/S6YQNAN.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="SPAM and gochujang kimchi stew" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/S6YQNAN.jpg" title="SPAM and gochujang kimchi stew" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">If you prefer soupier consistency, use 4 cups of chicken stock plus 4 cups of water instead. However, remember to adjust the seasonings in the end since the flavor will get diluted a bit.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4FNYZQj.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="SPAM and gochujang kimchi stew" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/4FNYZQj.jpg" title="SPAM and gochujang kimchi stew" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">You can enjoy the stew as it is, or just like ordering </span><span style="font-family: georgia;">sundubu-jjigae at a restaurant, you can serve the stew with some steamed rice. Perhaps dump the rice into the stew, or some like to savour it by sinking a spoonful of rice to the stew and eat it one bite at a time. Equally delicious and satisfying either way.</span></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Other recipes using gochujang:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/06/spicy-gochujang-chicken-rice-bowls.html" target="_blank">Spicy gochujang chicken rice bowls</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/03/gochujang-glazed-king-oyster-mushroom.html" target="_blank">Gochujang glazed king oyster mushroom</a></span></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2021/09/oven-baked-gochujang-salmon-fillets.html" target="_blank">Oven-baked gochujang salmon fillets</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-35325201634761243412023-11-08T18:26:00.000-08:002023-11-08T18:26:49.577-08:00Pork Bamboo Shoot and Shiitake Takikomi Gohan 炊き込みご飯<p><span style="font-family: georgia; font-size: large;">Have you noticed that a lot of Japanese recipes only cook for smaller portions? Most of the times recipes are prepared for two servings only. Taking the takikomi gohan for instance, I searched online and the most I've seen are recipes using 2 rice measuring cups.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">It might work for smaller households or for someone who doesn't like leftovers. But for me, I prefer cooking big portions, and I don't mind eating the same thing days after, especially if that means less prepping and cleaning work in the kitchen. So I came up with this recipe using 4 rice measuring cups, that way you'll get like 6 to 8 servings in the end. Nice to have an alternative for different needs.</span></p><p><span style="font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Pork bamboo shoot and shiitake takikomi gohan - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/qMvleK4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork bamboo shoot and shiitake takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/qMvleK4.jpg" title="Pork bamboo shoot and shiitake takikomi gohan" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (for 6 to 8 portions)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">4 rice measuring cups white rice</span></li><li><span style="font-family: georgia; font-size: large;">400 grams pork belly slices</span></li><li><span style="font-family: georgia; font-size: large;">260 grams fried bean curd / inari age</span></li><li><span style="font-family: georgia; font-size: large;">12 shiitake mushrooms</span></li><li><span style="font-family: georgia; font-size: large;">1 medium small carrot</span></li><li><span style="font-family: georgia; font-size: large;">2 bamboo shoots</span></li><li><span style="font-family: georgia; font-size: large;">60 grams chicken essence or chicken stock</span></li><li><span style="font-family: georgia; font-size: large;">3 1/2 rice measuring cups water</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon Chinese rice cooking wine</span></li><li><span style="font-family: georgia; font-size: large;">Some chopped scallion (optional)</span></li></ul><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Measure the rice then add to the inner pot of rice cooker. Rinse the rice then drain a few times. Leave it drained in the end.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Jas2WiS.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Rinse and dry the white rice grains" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/Jas2WiS.jpg" title="Rinse and dry the white rice grains" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Slice the pork to shorter pieces. Peel and slice the carrot to sectors. Destem and slice the shiitake mushrooms to quarters or halved if using smaller mushrooms. Squeeze dry the inari age then slice to strips. Peel and trim the bamboo shoots then slice to sectors. Destem and chop the scallion if using any for garnish in the end.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/N50qV1o.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Ingredients for takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/N50qV1o.jpg" title="Ingredients for takikomi gohan" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add all these ingredients on top of the drained uncooked rice. Pour in chicken essence and 3 1/2 rice measuring cups of water. You can simply use all water or substitute the chicken essence/stock with some chicken bouillon.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Also add 2 tablespoons of soy sauce and 1 tablespoon of rice cooking wine. Some prefer to add a bit of mirin too, but the inari age I'm using here was already seasoned. It's quite sweet, as the packaging says Kyoto style seasonings. However, you can modify the seasonings based on your preference.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/BQfRCgO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Assembling all the ingredients needed for takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/BQfRCgO.jpg" title="Assembling all the ingredients needed for takikomi gohan" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Since we're adding quite the amount of ingredients on top of rice, once pouring in the liquid, you probably won't see the edge of the water. One might start thinking is there enough water to cook the rice? Trust me, the amount of liquid I listed here should yield a bit more than enough needed. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Transfer the rice pot to the rice cooker and start cooking. Once ready, bring out the inner pot.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/CINYOwq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork bamboo shoot and shiitake takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/CINYOwq.jpg" title="Pork bamboo shoot and shiitake takikomi gohan" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Laybt8x.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork bamboo shoot and shiitake takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/Laybt8x.jpg" title="Pork bamboo shoot and shiitake takikomi gohan" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><p><span style="font-family: georgia; font-size: large;">Fluff the grains and make sure all the ingredients have been evenly mixed together. Scoop to serving bowls and garnish with chopped scallion if using.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/X6KGYVx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork bamboo shoot and shiitake takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/X6KGYVx.jpg" title="Pork bamboo shoot and shiitake takikomi gohan" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">It can take a few practices before mastering the rice water ratio when making takikomi gohan. When unsure, I'd prefer soggier rice in the end compared to slightly undercooked rice. So I tend to use more liquid. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4pqihAr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pork bamboo shoot and shiitake takikomi gohan" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://i.imgur.com/4pqihAr.jpg" title="Pork bamboo shoot and shiitake takikomi gohan" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Keep in mind that the ingredients you used will also release some liquid, especially inari age. Remember to squeeze them dry before adding to the rice cooker. </span></p><p><span style="font-size: large;"><br /></span></p><p><b><span style="font-size: large;"><span style="font-family: georgia;">Other takikomi gohan 炊き込みご飯 </span><span style="font-family: georgia;">recipes:</span></span></b></p><p></p><ul style="text-align: left;"><li><a href="https://www.foodmakesmehappy.com/2022/06/chicken-and-gobo-takikomi-gohan.html" target="_blank"><span style="font-size: large;"><span style="font-family: georgia;">Chicken and gobo takikomi gohan </span><span style="font-family: georgia;">(鶏ごぼうの炊き込みご飯)</span></span></a></li><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2021/02/japanese-hijiki-no-takikomi-gohan.html" target="_blank">Japanese hijiki no takikomi gohan ひじきの炊き込みご飯</a></span></li></ul><div><br /></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-81372363764593530542023-11-02T19:50:00.001-07:002023-11-02T19:50:32.524-07:00formel B - Mix and Match Your Own Courses at a Michelin Restaurant in Copenhagen<p><span style="font-family: georgia; font-size: large;">Let's switch the scene all the way across the globe to a Scandinavian country Denmark. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/AcvHefN.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B 2023 dinner celeriac dish" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/AcvHefN.jpg" title="formel B 2023 dinner celeriac dish" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It was such a long-haul flight, two flights plus the layover time was nearly 20 hours one way from Taiwan to Denmark. Mister and I were like a pile of rattling bones when we landed. What's the quickest way to recuperate besides a very comfy bed? Food of course. On top of many must-eat small items in Denmark, we also booked two one-Michelin star establishments throughout the trip.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/rGH52eg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B exterior" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/rGH52eg.jpg" title="formel B exterior" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Just like many other gourmet foodies, we did try to book the two most iconic restaurants in Copenhagen, Noma and Alchemist. I actually put in the waitlist right after the schedule has been laid out, but with no luck of course. After all, these two restaurants were like the pinnacle for all the international food lovers traveling to the country. It's extremely difficult and unbelievably lucky if I can get a table at any of these places under such short notice. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hvn2ijQ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B front door" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/hvn2ijQ.jpg" title="formel B front door" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">So what I did was laying out all other Michelin options in Denmark, ruled out places that don't fit in our travel plan, and picked the ones closer to our hotels. There I had two wonderful candidates, formel B in Copenhagen and Substans in Aarhus. Tried both, and they were amazing, not just as I hoped but far exceeded my expectations.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/aQw5bln.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B wine cellar" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/aQw5bln.jpg" title="formel B wine cellar" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The servers greeted us long before we walked in. In fact, if you look closer to the image of formel B's front door when I snapped a shot, one guy was actually posing to my phone camera. As you can see, the vibe was friendly and welcoming here. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So we settled in and have our coats and bags stored away, we were led downstairs walking pass their impressive wine cellar by the stairway.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/aVg7h8b.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B interior" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/aVg7h8b.jpg" title="formel B interior" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">It seems like the first floor were for large group customers, I also saw semi-private dining room on the way. Downstairs were mainly smaller table settings, the space gives you a classic vibe but still has a cozy element to it.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/DVuBxDC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B dining area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/DVuBxDC.jpg" title="formel B dining area" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lkBAh2A.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B dining area" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/lkBAh2A.jpg" title="formel B dining area" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">Dotted with wooden tables and chairs, the decor looks like an actual living space for a model from a Montblanc campaign. Elegant, classic, a bit charismatic </span><span style="font-family: georgia;">matured man sort of energy.</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/lIbeOtg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B dining area, also our table" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/lIbeOtg.jpg" title="formel B dining area, also our table" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">We were arranged at the end of the corner, which I like. There's also enough space between tables, a bit private but yet not too far away from the main scene.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/tugq9tL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B table setting" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/tugq9tL.jpg" title="formel B table setting" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Just like many other fine dining restaurants in Europe, we were greeted and asked if we would like to start our meal with a glass of champagne. Note that such gesture is not as common in Taiwan. Some might also get confused and thought that the champagne is included in the set menu.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/53lsYYA.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B champagne" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/53lsYYA.jpg" title="formel B champagne" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">No no, you pay extra for the champagne, and sometimes it's the same for the tea or coffee towards the end of the meal. That part is different again compared to Taiwan, in which tea or coffee are usually included in the set menu.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/V5xYUbu.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B champagne" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/V5xYUbu.jpg" title="formel B champagne" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I got the Lacourte-Godbillon Terroirs d'Ecueil Premier Cru, and Mister got the Frédéric Savart Bulle de Rosé. The prices are 200 DKK and 300 DKK. A bit pricy yes, but the quality of the wine and the selection seemed very promising.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">What I like the most about formel B is that customers get to mix and match their meals. Pick five out of the selection, and of course you can always go for more with a slightly bargained price. If I prefer lots of veggies, go for it. If I love seafood, just order whatever's on the menu. The unrestrained combinations are limitless. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/OgkqXYC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B menu" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/OgkqXYC.jpg" title="formel B menu" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Even if I'm such a sweet-tooth person, I can simply order two dessert items on top of the simple petit four that was going to serve to all guests in the end. What a marvelous way to present the meal. Let the customers decide, let us get what we want.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/1uaLzVx.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B simple wine menu" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/1uaLzVx.jpg" title="formel B simple wine menu" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">If fact, if formel B is in my neighborhood and I have already tried and liked it, I can come back quite often and just order different dishes, perhaps keep one or two must-eats. That way I get to try different food most of the time, very versatile and highly customizable, a rare find especially at a Michelin restaurant.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">On top of the basic five dishes of your liking, all guests will still receive extra items such as starters, bread, and dessert. So here they were, our two thin and crunchy tarts to begin the meal.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/C8pL6Y2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Starter tarts at formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/C8pL6Y2.jpg" title="Starter tarts at formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Both tart shells were lighter than expected, almost like an airy pillow, especially for the dark and tough-looking one. It's the filling that gives the majority of the weights when I picked up the tart. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/MJomL9I.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Starter tarts at formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/MJomL9I.jpg" title="Starter tarts at formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">One has Jerusalem artichoke, crème fraîche, and salmon in it. And the darker one was centered on blue mussels. Both tarts were lightly flavored, a gentle way to approach the meal instead of going for the bright acidity to awake the senses.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/nVPyHmF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Starter tarts from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/nVPyHmF.jpg" title="Starter tarts from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Sour dough dusted with sesame seeds from a local Danish bakery -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/mHRURZg.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sour dough at formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/mHRURZg.jpg" title="Sour dough at formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I really enjoyed all the bakeries in Denmark. While the bread tends to be soft and fluffy for Taiwanese style bread, the European counterparts can be quite chewy or even tough, but the bite gives the bread such strong character and the true aroma of the wheat really shines this way.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JrXwYOh.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Sour dough from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/JrXwYOh.jpg" title="Sour dough from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The outer layer had a bit chew, but manageable, and you can see all the pores inside, giving the center a softer texture but still somewhat elastic. When spread with butter, the bread tastes even sweeter. I had to stop myself from eating the whole thing in case I run out of room for all the upcoming dishes.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: georgia;">My first non-alcoholic beverage pairing,</span><span style="font-family: georgia;"> kombucha from a local Copenhagen brewer </span><span style="font-family: georgia;">Table Ferments </span><span style="font-family: georgia;">-</span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/pUF5Vi9.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Table Ferments kombucha from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/pUF5Vi9.jpg" title="Table Ferments kombucha from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The scent is quite familiar to me because it reminiscent of a Chinese ingredients pickled napa cabbage. Supposedly it'll go really well with the salted beef coming up soon. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/uHFxEcj.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Table Ferments kombucha from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/uHFxEcj.jpg" title="Table Ferments kombucha from formel B" width="640" /></span></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Danish black lobster with Hokkaido pumpkin and dried tomatoes -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/FGuG6SR.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Danish black lobster from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/FGuG6SR.jpg" title="Danish black lobster from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Such a lovely presentation, it's like a three-dimensional painting on the plate.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The main acidity comes from tomatoes, especially the dried tomatoes dotted throughout. To balance that acidity, you'll find Hokkaido pumpkin purée and fermented pumpkin juice. However, both the sourness and the sweetness from the tomatoes and pumpkins are kept within the middle range, so that the true flavor of black lobsters can still be the center of the dish.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/VQbcYPC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Black lobster from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/VQbcYPC.jpg" title="Black lobster from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There you get the claw meat on the bottom and tail meat on the top. All the elements were well-orchestrated, not exaggerating, it really was a harmony in my mouth. When I had a dish like that, I always think that the lobster has died with dignity, with its body being utilized and transformed in a such a wonderful creation.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Tartar of salted beef -</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Sp3Ghmf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Tartar of salted beef from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Sp3Ghmf.jpg" title="Tartar of salted beef from formel B" width="640" /></span></a></div><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Where's the salted beef? Underneath the grilled cabbage and fried kale, you'll find salted beef tartar mixed with Spanish green olives and fermented cucumbers. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/2AfCvzF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Tartar of salted beef from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/2AfCvzF.jpg" title="Tartar of salted beef from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">On top of the pickled taste from the green olives, you can also sense a vivid aroma from the olive oil. The oil acts like a binder, bringing all the chopped ingredients together as a whole. And yes, such flavor profile really works with my kombucha pairing, especially these two shared some sort of pickled scent.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The next pairing was also from a local Danish brand MURI - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/iakxHJn.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="MURI pairing from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/iakxHJn.jpg" title="MURI pairing from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The two men behind MURI are Murray Paterson and Ioakeim Goulidis. One had experiences at a distillery, and the other once worked at Noma Fermentation Laboratory. Don't underestimate the complexity of their products. Perhaps not as aged or as strong compared to wine, but the complexity and delicacy were to another level.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/7Ck3e2r.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="MURI pairing from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/7Ck3e2r.jpg" title="MURI pairing from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Like the bottle served here, "THE SOUND," with its apricot base, you'll find tannins from Yunnan tea, marigold, and pine sap. The semi-finished drink has to go through multiple fermentation processes then finished with a maceration of citrus skins and kaffir lime leaves. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">One probably wouldn't know that this bottle has gone through such extensive process, so don't treat it lightly. A lot of planning and hard work have been poured to it to give you something with depth yet enjoyable, and without the side effect of getting buzzed. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Fried celeriac - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/kSopYrq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fried celeriac from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/kSopYrq.jpg" title="Fried celeriac from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">We can't find celeriac easily in Taiwan, basically none unless once in a blue moon from a fine dining restaurant. So me and Mister were demanded to order this dish and gain some familiarity with celeriac.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">For sure that half celeriac, such generous portion, truly carved into our senses. But I'm quite positive that the celeriac at formel B should be a lot more tastier compared to the commonly served celeriac. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/rzRhfBo.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Fried celeriac from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/rzRhfBo.jpg" title="Fried celeriac from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">The main celeriac was fried entirely, then paired with caramelized celeriac </span><span style="font-family: georgia;">purée, black garlic sauce, plum wine sauce, and white miso. I was surprised to see so many Japanese ingredients being used here, don't forget there was also Hokkaido pumpkin earlier. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">The celeriac itself probably just like other root vegetables, it has an earthy taste, but not strong at all. What gave it flavors were the frying technique, especially the crispy root, and the combination of the sauces on the plate. The high acidity from the orange vinegar works really well with creamy black garlic sauce, these two acted like salt and pepper, simply breathed life to the celeriac.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">MURI again, this time NUALA series with much higher acidity compared to THE SOUND -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Ie33XDX.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="MURI NUALA from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Ie33XDX.jpg" title="MURI NUALA from formel B" width="640" /></span></a></div><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Pointed cabbage -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/8g92iAo.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pointed cabbage from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/8g92iAo.jpg" title="Pointed cabbage from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I was glad that I picked so many vegetable-centered dishes. It was the biggest amount of vegetables I've eaten from a meal throughout my stay in Denmark. There just weren't enough greens from the common dining scene. The most was a bit of pickled cabbage from the sandwich or a few pieces of salad greens here and there. That's it, so I've been drinking mixed juice in order to get some veggies.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/TkVb49L.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pointed cabbage from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/TkVb49L.jpg" title="Pointed cabbage from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Served with morels, pine, and pickled ramson. You'll also find pickled cabbage juice and morel foam, dotted with adorable onion flowers.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/OyeTw98.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pointed cabbage from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/OyeTw98.jpg" title="Pointed cabbage from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Morels are very expensive in Taiwan, so even when we find it on the plate, no way you'll see such amount of morels used in a single serving. I guess on top of celeriac, I also gain more understanding of morel after eating so much of it. One interesting finding is that when you had quite the amount of morels, it'll evolve into an aged cheese-like aroma. Something I never realized back then. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/zEQ3zkO.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Pointed cabbage from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/zEQ3zkO.jpg" title="Pointed cabbage from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Rebæl -</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Pg1Yvdb.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Rebæl from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Pg1Yvdb.jpg" title="Rebæl from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Main body consists of cherry juice and lesser amount of grape juice. More depth was achieved through blackcurrant juice, roasted oak, hibiscus, rose petals, and black pepper. Of course I couldn't detect all that from a few sips, but it did leave an impression of something like smoked plum juice and spicy earthy note.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/yOhgWN8.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Rebæl from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/yOhgWN8.jpg" title="Rebæl from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">If you spot some bread there, that's our second round. Yes, I couldn't resist the temptation and finished the first batch. Our server brought over another round of bread soon after he found out we devoured our earlier serving.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Roasted turbot - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/JmpRtHK.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Roasted turbot from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/JmpRtHK.jpg" title="Roasted turbot from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The flatfish appears with some thickness over here, but in fact half of it was braised ox cheek underneath.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/tjHXFN2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Roasted turbot from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/tjHXFN2.jpg" title="Roasted turbot from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I really enjoyed this dish. You got something from the sea and something from the land, somehow they managed to marry these two completely different ingredients so well. The fish wouldn't be so flavorful without the support of braised meat, and the meat would be too salty without the fish to mellow the seasonings. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/NLii2Vd.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Roasted turbot from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/NLii2Vd.jpg" title="Roasted turbot from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Not mentioning the crust on top, very well presented and the texture was like fine breadcrumbs seared to perfection. Parsley garlic sauce on the bottom for a somewhat refreshing herbal touch.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/bN03k7m.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Jus de pomme from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/bN03k7m.jpg" title="Jus de pomme from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The logo of this apple juice was actually the same as the wines from Domaine Mark and Martial Angeli, where their land has been practicing biodynamic farming for a while. However, I couldn't find enough information regarding the juice side of it, but nonetheless, the apple juice was quite satisfying.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/dpVmWkL.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Apple juice from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/dpVmWkL.jpg" title="Apple juice from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Out of the basic five dishes, me and Mister both selected one dessert instead of going for all savory items. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/PkF9S1n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Desserts from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/PkF9S1n.jpg" title="Desserts from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I was very happy with my choice, which was written as "havtorn en surprise" on the menu. The server told us it was one of formel B's signature dishes. When it first came to our table, I immediately thought about hedgehog, quite cute, and indeed delicious.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/l3ci6gf.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Havtorn en surprise from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/l3ci6gf.jpg" title="Havtorn en surprise from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">The spikes were meringues, with slightly crisp pointy tips but soon melts in your mouth once in contact with heat. A fun textural change. The server especially informed us to dig deep inside in order to get the sea buckthorn filling together with the meringue all at once.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/eaGfGj0.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Havtorn en surprise from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/eaGfGj0.jpg" title="Havtorn en surprise from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">True, with the sweetness and acidity from the filling, it's like these spikes came to life. All the flavors are now more vivid and unique, and what binds the meringue and sea buckthorn was the silky smooth vanilla cream in between. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Mister got a raspberry themed dessert. There're also vanilla mousse, raspberry sorbet, and surprisingly, sorrel.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Other desserts that were already included in formel B's set, Mister also ordered extra hot latte to complete his wonderful meal - </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/hRHMhbF.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Desserts from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/hRHMhbF.jpg" title="Desserts from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">There're currant marmalade, white chocolate, something almond and rose for these sweet treats. Sorry I didn't get the details but I assured you they taste just as good as they look.</span></p><p><span style="font-family: georgia; font-size: large;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Hn6wxWQ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Dessert from formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/Hn6wxWQ.jpg" title="Dessert from formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Initially we chose formel B because this is the restaurant that fits in our schedule the most. Before the trip, I only searched online for some pictures, formel B website, and Google Maps, nothing more. Gladly, the result was more than satisfying, and for sure we had a good time at formel B. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/SigLS8B.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="End of our meal at formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/SigLS8B.jpg" title="End of our meal at formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I'm most happy about getting a deeper taste of the ingredients not so familiar with before. Especially after eating that half chunk of celeriac, our understanding about such plant has already been deeply imprinted in our senses.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/EJGKkmZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/EJGKkmZ.jpg" title="formel B" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/dYjpifJ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/dYjpifJ.jpg" title="formel B" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/pMbtylC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/pMbtylC.jpg" title="formel B" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">What we didn't know about is the news associated with formel B back in 2020. Mister took some time looking up more information regarding the two Michelin-starred restaurants we visited during the trip. Then he saw this Hollywood-like wine heist story.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/EhxQIaW.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B book" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/EhxQIaW.jpg" title="formel B book" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">I remember hearing about such news back then, since it was pretty serious and somewhat unbelievable. These thieves actually dug a passage from the nearby wine shop all the way to formel B's wine celler, and only stole Domaine de la Romanée-Conti, Domaine du Comte Liger-Belair, and Domaine Leroy. If you're unfamiliar with these wines, let me give you a reference. At the Sotheby’s auction in 2018, a bottle of 1945 Romanee-Conti was sold for $558,000 USD.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/7MBYX9V.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="formel B at night" border="0" data-original-height="600" data-original-width="800" height="480" src="https://i.imgur.com/7MBYX9V.jpg" title="formel B at night" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Despite the vintage difference, for sure one of the bottles stolen from formel B was 2014 Domaine de la Romanee-Conti Romanee-Conti Grand Cru, still comes with a scary price tag. However, it's one of these things that cannot be found easily even if one's willing to pay. Imagine the loss and sadness dawned upon formel B at that time.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Oh man, I should have take a closer look at the wine cellar. Such a fool, I walked pass by such treasure house, TWICE, without knowing anything about it.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">formel B currently holds one Michelin star status. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>formel B</b></span></p><p><span style="font-family: georgia; font-size: large;">Vesterbrogade 184 </span></p><p><span style="font-family: georgia; font-size: large;">1800 Frederiksberg C, Denmark </span></p><p><span style="font-family: georgia; font-size: large;">+45 33 25 10 66</span></p><p><span style="font-size: large;"><span style="font-family: georgia;">Website: </span><a data-cke-saved-href="https://formelfamily.dk/formelb/en/" href="https://formelfamily.dk/formelb/en/" target="_blank"><span style="font-family: georgia;">https://formelfamily.dk/formelb/en/</span></a></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Opening hours: </b></span></p><p><span style="font-family: georgia; font-size: large;">Monday through Saturday 5:30 p.m. ~ 12:00 midnight</span></p><p><span style="font-family: georgia; font-size: large;">Sunday off</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0tag:blogger.com,1999:blog-8670775069452488961.post-47754172948564850932023-10-27T20:38:00.000-07:002023-10-27T20:38:31.321-07:00Scallion Oil Noodles for One 蔥油拌麵<p><span style="font-family: georgia; font-size: large;">Usually I would just mix together three simple Asian seasonings when putting up a quick noodles meal for myself. These three seasonings are soy sauce, sesame oil, and black vinegar, perhaps a bit chili sauce for an extra kick. But once in a blue moon I'm like why not step it up a notch! I want something fancier, something much more flavorful this time. So here it is, my single serving scallion oil noodles.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Scallion oil noodles -</span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/ix7hHWE.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Scallion oil noodles for one" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/ix7hHWE.jpg" title="Scallion oil noodles for one" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients (for one serving)?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">2 stalks scallion</span></li><li><span style="font-family: georgia; font-size: large;">150 grams thin Asian wheat based noodles</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons neutral cooking oil</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 tablespoon dark soy sauce</span></li><li><span style="font-family: georgia; font-size: large;">2 teaspoons black vinegar</span></li><li><span style="font-family: georgia; font-size: large;">1 teaspoon chili sauce</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How?</b></span></p><p><span style="font-family: georgia; font-size: large;">Destem the scallion and chop some green parts for garnish. As for the remaining section, slice into thin strips. It doesn't have to be very nicely sliced since we're going to sear them later.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/4bpUbqZ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Chopped scallion and scallion strips" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/4bpUbqZ.jpg" title="Chopped scallion and scallion strips" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out a medium pot and drizzle 2 tablespoons of neutral oil. I used rice bran oil. Switch to medium heat and add in the scallion strips. Continue to sear the scallion till they start to turn dry on some parts.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/aoXuBaC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing scallion strips" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/aoXuBaC.jpg" title="Searing scallion strips" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Change to low heat to prevent oil splashing while we add the seasonings. So from here, let's add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 teaspoon of black vinegar, and 1 teaspoon of chili sauce. Mix till blended then switch off the heat.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/QdVjAra.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Seasoning seared scallion strips in oil" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/QdVjAra.jpg" title="Seasoning seared scallion strips in oil" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Taste and adjust accordingly. The sauce should be on the saltier side since we're going to mix in the noodles soon after. Once the flavor is checked, pour that to serving bowl.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Have another medium pot filled with water. Wait till the water starts to boil then add in thin Asian noodles. The dried version can be easily found in Asian grocery stores. I can also get fresh kind here in Taiwan's traditional market. Cook till the noodles reach desired texture, drain then transfer to the serving bowl.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/IFsRuPM.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking thin Asian wheat based noodles" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/IFsRuPM.jpg" title="Cooking thin Asian wheat based noodles" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Mix till evenly blended, then garnish with chopped scallion on top. The noodles are fully coated with the flavorful scallion oil, not only making it a smooth slurp, but also filled with scallion aroma. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/pColtpJ.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Scallion oil noodles for one" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/pColtpJ.jpg" title="Scallion oil noodles for one" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><span style="font-family: georgia;">There's not much extra stuff that I need to clean afterwards compared to my usual basic dry noodles meal, so that's one more point to this scallion oil noodles recipe. And the most important thing is that the </span><span style="font-family: georgia;">upgraded single serving noodles truly delivered. Cravings satisfied and definitely left with a happy tummy. </span></span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b><br /></span></p><ul style="text-align: left;"><li><span style="font-family: georgia;"><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2023/05/simple-but-indulgent-chili-garlic.html" target="_blank">Chili garlic noodles for one</a></span></span></li></ul><div><span style="font-family: georgia;"><br /></span></div><p></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com2tag:blogger.com,1999:blog-8670775069452488961.post-52516095613621339802023-10-21T21:16:00.003-07:002023-10-21T21:16:55.642-07:00Worcestershire Sauce Stamina Stir-Fry with Chinese Chives and Pork Belly<p><span style="font-family: georgia; font-size: large;">Chinese chives are not for everyone I guess, at least Mister wasn't a big fan due to its garlicky and mouth-lingering taste. However, seasoning does make a difference. Thanks to the Worcestershire sauce and lots of coarse black pepper, he actually enjoyed it. I even received praise from this dish.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">So maybe it's safe to say that if you have someone who doesn't fall for Chinese chives at home, perhaps this recipe will change their mind a bit. Not completely converting them to team Chinese chives, but at least gain more acceptance to it.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Worcestershire sauce stamina stir-fry with Chinese chives and pork belly - </span></h3><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Kl145YD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Worcestershire sauce stamina stir-fry with Chinese chives and pork belly" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Kl145YD.jpg" title="Worcestershire sauce stamina stir-fry with Chinese chives and pork belly" width="640" /></span></a></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><br /></span></span><p></p><p><span style="font-family: georgia; font-size: large;"><b>Ingredients?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;">380 grams pork belly chunks</span></li><li><span style="font-family: georgia; font-size: large;">2 handful/about 2 loosely-packed cups bean sprouts</span></li><li><span style="font-family: georgia; font-size: large;">1 small bundle Chinese chives</span></li><li><span style="font-family: georgia; font-size: large;">3 to 4 garlic cloves</span></li><li><span style="font-family: georgia; font-size: large;">2 tablespoons Worcestershire sauce</span></li><li><span style="font-family: georgia; font-size: large;">1 1/2 tablespoons olive oil</span></li><li><span style="font-family: georgia; font-size: large;">1/4 teaspoon salt</span></li><li><span style="font-family: georgia; font-size: large;">Some coarse black pepper</span></li></ul><p></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>How? </b></span></p><p><span style="font-family: georgia; font-size: large;">Peel and slice the garlic cloves. Pick-out the stems from the bean spouts. Trim-off the stems for the Chinese chives and slice the remaining to shorter sections. Slice the pork belly to chunky medium bite size pieces.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/z5dX2wq.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Chunky pork belly" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/z5dX2wq.jpg" title="Chunky pork belly" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Bring out a pan and drizzle 1 1/2 tablespoons of olive oil. Switch to medium heat and add in the garlic slices. Sear till slightly golden but not burnt. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Add in pork chunks along with 1/2 teaspoon of salt and 1/4 teaspoon of coarse black pepper. Mix a little and cook till both sides of the pork get a nice golden sear.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/dtVxJq3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Searing pork belly chunks" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/dtVxJq3.jpg" title="Searing pork belly chunks" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Transfer bean sprouts and Chinese chives over. Stir-fry for about one minute. You can switch to high heat if feeling confident enough to work under fast-cooking time frame. In that case, adjust the cooking time accordingly. </span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/Z2IYIfR.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Cooking bean sprouts and Chinese chives" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/Z2IYIfR.jpg" title="Cooking bean sprouts and Chinese chives" width="640" /></span></a></div><span style="font-family: georgia; font-size: large;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">Add 2 tablespoons of Worcestershire sauce and stir-fry for about a minute, or cook till the sauce has been reduced by half.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;">Plate and crack some more black pepper all over.</span></p><p><span style="font-family: georgia; font-size: large;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://i.imgur.com/LZy9FZD.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Worcestershire sauce stamina stir-fry with Chinese chives and pork belly" border="0" data-original-height="533" data-original-width="800" height="426" src="https://i.imgur.com/LZy9FZD.jpg" title="Worcestershire sauce stamina stir-fry with Chinese chives and pork belly" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><p></p><p><span style="font-family: georgia; font-size: large;">I think the savory yet slightly sour touch from the Worcestershire helped in reducing the somewhat strong-tasting Chinese chives, that's why Mister was ok with it. On top of that, I cooked the veggies till fully wilted, but still retained a bit crunchiness for the bean sprouts. That paired with a big mouthful of chunky pork belly was quite satisfying. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b>Extended reading:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: large;"><a href="https://www.foodmakesmehappy.com/2022/04/chinese-chive-boxes-makes-about-10.html" target="_blank">Chinese chive boxes - makes about 10 semicircle ones</a> </span></li></ul><p></p><p><span style="font-family: georgia;"><br /></span></p>food makes me happyhttp://www.blogger.com/profile/17108934546108132401noreply@blogger.com0