In Momofuku, Chang mentions that his Scallion Oil is one of Momofuku’s mother sauces. He basically says you can’t live without it and I tend to agree. Scallion oil, or green onion oil, as I like to call it, is a delicious, delicious sauce. While I tend to like my recipe better than his, I’ll definitely back up his claim about never going hungry with green onion oil in your fridge.
Posts Tagged ‘ginger’
Jean-Georges Vongerichten’s ginger fried rice as interpreted by Mark Bittman has been floating around the internet for a while, but it took me a while to finally work up the courage to give it a try. You see, Jean-George is a well respected world renowned chef and I didn’t want to make his his fried rice and not like it. Fried rice, much like how you cook your instant noodles, is a very personal thing.
After my initial discovery of all-season turkey, I started to have an immense craving for a Thanksgiving style dinner with all the fixings. I thought buying a whole turkey would be a little extreme, even for me, but when I saw a pair of drumsticks, into my shopping basket they went. I was planning on roasting them, but then I remembered a recipe I found online, tucked away, just waiting for a turkey day.
Chinese people, especially more traditional ones, are very particular with soup. My dad used to be one of those people, but he’s mellowed out a lot. Before, he used to demand that my mom boil him soup daily. Sometimes, if my mom made a big enough pot, we’d have leftover soup from the night before, but when we did, my dad would grumble. He’s less crotchety now, even though he’s older. You’d think he’d become more particular while growing older, but instead he’s definitely more relaxed.
If you love garlic and ginger, you’re going to love octo vinaigrette. It’s not the kind of vinaigrette you’d toss iceberg lettuce in, but fried chicken, now there’s something that will stand up to the intense flavours of the octo vin.
All that’s in it is garlic, ginger, bird’s eye-chili, rice wine vinegar, light soy sauce, sugar, black pepper, grapeseed and sesame oil. So simple, so delicious!
It differs from traditional vinaigrettes because it flips the vinegar to oil ratio and packs a big vinegar punch. Octo vin is very Momofuku: Asian flavours, unique approach, satisfying, finger-licking deliciousness.