My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
Posts Tagged ‘green onions’
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.
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.
I’m always guaranteed two things while eating dinner at my in-law’s. 1) I’ll be stuffed with food, but won’t be able to resist one more bite and 2) I’ll get to hear some awesome anecdotes about my mother and father in-law’s lives back in Vietnam. One of my favourites is about my mother-in-law’s green onion corn stand.