Notes from my fourth attempt at Tonkotsu. This is a Shio Tonkotsu ramen.
Delicious recreation of a classic.
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.
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)
There are only a few things that my husband likes more than fried chicken. One of those happens to be spicy curry, and the hotter the better. This recipe is another mash-up we made (see credit notes below). This curry is a delicious, straightforward, and spicy dish. One of the more successful curries I’ve made at home. Continue reading
This recipe is the result of our quest for the ultimate carnitas. It is a mash-up of Smitten Kitchen’s Homesick Texan Carnitas, and Tacolicious’s Carnitas Taco. Where one triumphs for depth of flavor, the other wins for method. So we did what any curious and inventive home cook might do: we combined them! Continue reading