When I’m out for dinner I like checking out what other people are eating. I tend to do it unobtrusively – although Mike begs to differ – but when something really catches my eye, I’ll ask the staff what the dish was. Mochi-iso was one of those dishes for me. I only saw it for a second, but seeing those pale-golden puffs drizzled with sauce sitting on top of seaweed strips made me want it instantly.
Like lots of Asian kids, the first thing I learned to “cook” was instant noodles. I felt so grown up putting a pot on the stove, boiling the water, and adding the noodles and flavour package. Instant noodles used to be my standard after-school snack, but if I was feeling extra hungry and I was lucky, I’d make myself a bowl of meat-sauce noodles. The luck had to do with whether or not there was any meat sauce in the fridge.
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.
Subscribe via RSS
Follow me on Twitter