Sometimes leftovers are the best part of a good meal – you can go to sleep happy, knowing that something delicious awaits you the next day. Some leftovers are more versatile than others, but generally, the minimal amount of effort you need to put in to make something new is amazing.
I’ve been putting off making the bo ssäm for a while now, for reasons I’m not too sure of. It might have been the idea that Chang’s bo ssäm is quintessentially Momofuku or because I haven’t bothered to find myself a bone in Boston pork butt. Excuses aside, I finally gave my butcher a call and had him order me an extremely large piece of meat.
Growing up, there were always dumplings at home. We would eat them for breakfast, lunch, dinner, and snacks. Even now, if I head over to my parent’s place and take a look in the freezer, I can pretty much guarantee that there are at least two bags of frozen dumplings. My mom’s big on frozen dumplings, mostly because the convenience of store-bought frozen dumplings is too alluring to pass up.
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.
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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