This recipe for Curried Jamaican Beef Patties from SeriousEats is absolutely delicious. But we found some proportions of ingredients could use a little adjusting. Below are some of our cooking notes. Continue reading
Also known as Pad Ka-Prao, Ka-Prow, or Spicy Basil Pork, this spicy and sweet dish is equally at home in the dead of winter or the heat of summer. Thai Basil is the key ingredient here. Our preference is for the Tulsi or Holy Green Thai Basil. Unfortunately the green variety is very hard to find compared with the more common purple-stemmed variety. Some folks prefer the latter, so don’t be discouraged if that’s all you can find. It will still be delicious.
This was our third attempt at making tonkotsu from scratch. The results of this effort were truly delicious in terms of the flavor and thickness of the broth. The only complaint we had was that it was a bit sticky. This stickiness is due to an imbalance in the broth: an overabundance of gelatin (thanks to Ramen_Lord for a brief explanation). *We tempered this by diluting the broth with water before serving, at about 1 part water : 3 parts broth. The broth did not suffer and we were very happy with the result.
This miso-sake-soy seasoned pork can be cooked ahead of time, chilled, and then sliced for use as a ramen topping. Or chopped up and served fresh on a bowl of white rice. Leftovers are delicious mixed into a batch of fried rice with scallions, garlic and minced ginger. Continue reading
We can’t get enough of this dish. As the vinegar cooks down, it turns into the most delicious tart sauce. Super easy. Super tasty.
- Burnt Lumpia Blog: I’m Gonna Git You Suka a primer on Filipino vinegars
- Epicurious Post about the wonders of Cane Vinegar
- Alternate Recipe: Salu Salo’s Pork Adobo (belly or shoulder)
- Alternate Recipe: TheWoksofLife’s Pork Adobo (shoulder)
- Alternate Recipe: Panlasang Pinoy’s Pork Adobo (belly)
Quick & easy breakfast sandwiches with eggs baked in ramekins. Continue reading
It’s been two years since our last tonkotsu ramen creation, so this was long overdue. Here are some notes from our second adventure in making tonkotsu from scratch. Continue reading
This recipe requires the use of a Fukkura-San, a Tagine-style Donabe (Clay Pot). Donabes are made in the Iga region of Japan where the clay is very special (more here, scroll down) and fabrication methods have been passed down through generations. Finding recipes online for this particular style of clay pot was a bit tricky. The Donabe itself came with a booklet of recipes, but they are all in Japanese! Continue reading