Posts in: noodle bar recipes

Scallion Oil

The last time I made the scallion oil from Momofuku, it was for the clams with bacon dashi. I forgot to drizzle the oil on the clams, but having that extra scallion oil in the fridge was awesome. If you like the taste of green onions, scallion oil tastes great on pretty much anything.

Read the rest of this entry »

Ramen Noodles

I love noodles or all kinds, but I haven’t had much luck in the noodle making department. I’ve come to think of myself as a noodle eater rather than a noodle maker. Generally, I think noodle making is best left to the professionals, and after attempting the ramen noodles in Momofuku, the distinction between noodle eaters and noodle makers has been cemented in my mind.

Read the rest of this entry »

Shrimp and Grits

I’ve never eaten grits before, but I always imagined that they’d be like a corn-y sort of congee (rice porridge). Seeing as I love congee and I love corn, it would only be logical that I would love grits too. Chang’s shrimp and grits photo is amazing: the grits look creamy like a super thick soup.

Read the rest of this entry »

Sichuan Prawns

In order to do my part in eating local, sustainable food, I decided to forgo using crawfish in the Sichuan Crawfish and instead substitute live, local prawns. Since crawfish and prawns are both crustaceans, it wasn’t too much of a stretch for me to think of the prawns as tiny, underdeveloped crawfish.

Read the rest of this entry »

Grilled Octopus Salad with Konbu, Bamboo Shoots & Pickled Chiles

Baby octopus are not something I usually buy, so when I saw boxes of baby octopus on sale at T&T, it was like the Grilled Octopus Salad was meant to be. I’ve talked about not trusting T&T’s live seafood before, but frozen is frozen, and Chang even specifies that frozen baby octopus are fine in this salad.

Read the rest of this entry »