When I was young and first heard about carbonara, I was enthralled. Bacon, eggs and pasta? I was sold. Carbonara is one of my favourite pastas to both make and eat, though it took me a while before I figured out how to make it without my eggs curdling. Carbonara is all about timing.
After making the mashed potato spring rolls, I had a bit of leftover mashed potatoes so I decided to improvise and create a Vietnamese-flavoured croquette. I’m in love with what I like to think of as Vietnamese meat loaf: ground pork studded with wood ear mushrooms and shallots, flavoured with fish sauce, sugar, soy, white pepper and five spice.
When I’m out for dinner I like checking out what other people are eating. I tend to do it unobtrusively – although Mike begs to differ – but when something really catches my eye, I’ll ask the staff what the dish was. Mochi-iso was one of those dishes for me. I only saw it for a second, but seeing those pale-golden puffs drizzled with sauce sitting on top of seaweed strips made me want it instantly.
When you’re feeling peckish and your have old rice in the fridge, fried rice is the way to go. It’s fast to make and even faster to eat. If you’re lacking fresh ingredients, just take a look at what leftovers you have languishing away. I’ve made fried rice with leftover barbecue meat, deli meat leftovers, and even just eggs and rice.
Shepherd’s pie was my most favourite thing ever to eat when I was a kid. I know I say a lot of things are my favourite ever, but Shepherd’s pie really was. I first tasted shepherd’s pie at the Heritage Festival in Edmonton, where I grew up. The Heritage Festival was an outdoor showcase of multiculturalism with performances, crafts and most importantly, food.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
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