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Bo Ssam

For those who have spent any time in NYC, the Momofuku Bo Ssam does not need any introduction.  But for those who have yet to see the path to meat enlightenment that Chef David Chang has paved, here goes… You start with 8 lbs of pork butt − this cut is also known as the shoulder… … Continue reading

Flank Steak with Salsa Verde

I was inspired to cook some steak with salsa verde one night after seeing a photo of the cooked dish posted online by my friends Kelmoe.  Good ‘ole social media influence! I decided to try a Jamie Oliver recipe and the results were quite delicious.  He recommends chopping all the herbs by hand for an authentic … Continue reading

Thai Basil Pesto

When life gives me Thai Basil… apparently I make pesto. I recently moved to a cozy neighborhood in Singapore that boasts a fantastic wet market.  I go there every weekend to stock up on local produce, meats and fresh flowers to adorn my apartment.  Most of the produce and meats come from Indonesia or Malaysia, … Continue reading

Peruvian Cooking Class – Dinner

After landing in Lima on my Peru travels, one of the first orders of business was scheduling a Peruvian cooking class. Natalya had taken a class with Sky Kitchen when she was in Lima several years ago and she highly recommended it. She took the class with the lunch dishes, which she wrote about here: … Continue reading

Causa

Causa is a unique Peruvian dish made of potatoes (shocker, I know) that are mashed and seasoned with key lime, onion, chili, and oil.  The mashed potatoes are then layered with a variety of stuffings, such as avocado, chicken, canned tuna, or shellfish.  This potato salad “cake” is usually served cold.  Causa is very popular … Continue reading

Base Be Siap (Spice Paste for Chicken)

This spice paste was made for Tum Ayam (Minced Chicken in Banana Leaf) during my Balinese Cooking Class. Base Be Siap — Spice Paste for Chicken (recipe by I Nyoman Sudiyasa of Sate Bali) Ingredients: 4 shallots, peeled 26 cloves garlic, peeled 1 inch Kencur root, peeled and chopped 1.5 inch laos, peeled and chopped 10 … Continue reading

Base be Pasih (Spice Paste for Seafood)

This spice paste was made for use in the Pepes Ikan (Steamed Marinated Fish in Banana Leaf) during my Balinese Cooking Class.

Sambal Tomat (Tomato Sambal)

We used this tomato sambal to make Mee Goreng in my Balinese Cooking Class.

Tomato Sauce

As I’ve often said, I’m more of a carnivore than a carbivore, but I still love a well made pasta. More accurately, I love hearty sauces on a small serving of pasta (somewhere Jen is laughing reading this because it’s true). So needing to use up some pasta and a can of San Marzano tomatoes, … Continue reading

Hazelnut Aioli

We recently bought the Ninja Kitchen System 1100 (dual blender and food processor) and I was so excited to try my hand at making all my own sauces with my snazzy new food processor.  After my recent Hollandaise adventures,  I decided to try another classic French sauce: aioli.  Aioli is a traditional Provençal sauce made … Continue reading