Originally, the poached rhubarb was supposed to be served with the Momofuku Shortcakes I made back at the beginning of summer. Back then it wasn’t rhubarb season, but I was determined to find some so I scoured the city only to come up empty-handed. The shortcakes tasted great without the rhubarb and I basically forgot about the poached rhubarb recipe until recently, when I was double checking which recipes I needed to complete cooking the book.
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.
I know quite a few people who can make a simple meal out of pickles and steamed white rice. I’m not one of them, but Mike has a deep love for pickles and rice together, probably due to his growing up with giant jars of homemade pickles in the fridge.
Chang claims yuzu mayonnaise is Sandra Lee simple, which it is, once you get your hands on some green yuzu kosho and bottled salted yuzu juice. Yuzu is a super aromatic Asian citrus fruit. It’s tart like a grapefruit and quite commonly used in Japanese food.
My favourite cartoon when I was a kid was Strawberry Shortcake. I loved her giant hat and how everyone was named after food. I would spend countless hours inventing stories with the dolls, which I still have, boxed up in the basement of my parents’ house.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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