- This topic has 2 replies, 2 voices, and was last updated 3 years, 5 months ago by
.
-
Posts
-
I’m sure you all know that being trained as a classical chef means a LOT of French cooking, techniques, recipes, sauces, etc. That’s primarily what we’ve been doing (go ahead SAY Boeuf Bourguignon in your best Julia Child voice – again!).
However, we got a nice break this week – and cooked asian food – including 2 dishes stir-fried in real woks (oh, and I must have that spatula that looks like a shovel! yes!)
We first made a soba noodle dish with a spicy sachet (I left the seeds in the Serrano and mine was TOO spicy! – it’s just a sachet, right? wrong!) with shrimp and garnished with green onions. Everyone’s noodles soaked up all of their flavored broth – so something was amiss there. I just added more when I got home and toned down the spice a bit.
then we made nataing – a Cambodian red pork with coconut milk and peanuts – can you say YUM!
then stir fried rice with vegetables in the wok – kinda boring
last – asparagus and shiitake mushrooms, stir fried with oyster sauce – again YUM!
pic below!
- You must be logged in to reply to this topic.