Archive for the ‘Asia-Pacific’ Category
Korean Fried Chicken, Bon Chon
We live in part of San Francisco Bay Area that is famous for Korean food. So when the popular south Korea based franchise, Bon Chon Restaurant, opened a branch in our neighborhood strip mall, it was a pleasant surprise. I wasn’t quite sure what to expect when I got in. My neighborhood hole in the walls are just that. Decor is typically non-existent. Menu is minimally put together. Furniture, floor and walls have a beat up look. The wait staff is typically a first generation immigrant who speaks rudimentary English. But this is an immigrant community and while these restaurants are not for special occasions, they can serve up a dish or two that are expertly put together. In general, fried food in Asian cuisine is less greasy. Korean tastes are fiery. So, it is fair to say that I was expecting a less greasy and more spicy version of southern style fried chicken from a fast food joint, a Korean McDonald.
Little piggy is BBQed, steamed and served
This steamed bun is from my local farmer’s market is Mountain View, a little of shop goodies, that serves frozen dumplings and fresh steamed buns. To eat a bun, pop in the microwave for 1 minute and enjoy. A dash of sriracha on the side is neither authentic nor incongruous.
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Recently back from a delicious trip to Paris, I am enjoying the bounty of my local farmer’s market more than ever. Food locally is cheaper and far tastier. Heirloom varieties keep increasing every year. And then there is Scream.
Rice with scallion sauce and stir fried tofu
Bamboo rice, fried tofu and scallion sauce
Sometimes you don’t want a fussy meal. This is a simple combination of rice and tofu with tons of flavor. It is easy to put together and nutritionally enhanced by adding some edamame pods on the side. This is great both hot and at room temperature.
Make ahead infused oil:
- 1 cup vegetable oil
- 1 Tbsp sesame seed oil
- 1/4 cup szechwan peppercorn
Simmer the peppercorn gently for 20 minutes. Cool and strain. The oil can be stored for up to 6 month is refrigerator. Crush the peppers, add to equal amounts of your favorite salt and store in a tight jar. I use the peppercorn-salt mixture on edamame pods and salads. This infused oil is inspired by Barbara Tropp’s five flavor oil in China Moon Cookbook.
