Blog Post & Recipe: Braised Fennel
After 25 minutes of low-and-slow braising, it's meltingly tender. Adding chopped fronds at the last minute helps bring out the fennel's unique licorice flavor.
Blog Post & Recipe: Adobong Puti (White Chicken Adobo) for Kulinarya Cooking Club
A more common version of adobo is cooked with vinegar and soy, this recipe eliminates the soy sauce, which makes it the “white” version of adobo. Adobo is essentially a stew, usually made with chicken and pork, where the meat is simmered over and the dish is finished by pan frying the meat before serving.
Blog Post & Recipe: The Nasty Bits: Stir-Fried Liver and Onions
I know that my aunt would have stir-fried the pieces of liver with plenty of chili oil, oyster sauce, and rice wine, and leave the centers still rosy. I know that she would have sauteed the onions until they were soft and sweet and brown. She would have eaten the liver with plenty of white rice, her one weakness. She loved rice. She couldn't go a day without it. She would have taken the sauce, made rich and muddy with bits of broken-up liver, and spooned it with relish over her bowl of rice.
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