Recipes Master 12

These deceptively simple, yet devastatingly delicious garlic noodles were invented in San Francisco, at a restaurant called, Thanh Long, back in the 70’s. Usually served with roasted Dungeness crab, the actual recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close, at least for a non-MSG laced version. Apparently, one of their “secret” ingredients is something called, Maggi Seasoning Sauce , which I decided not to use, since I’m not sure how easy it is for the average person to find. Besides, I think my assortment of savory, umami-rich substitutes did the job quite nicely, and everything in the ingredient list can be found at any large grocery store. The most exotic thing here would be the oyster sauce, which is sort of a very savory, slightly sweet, thick, soy sauce-like condiment. And yes, it does have oyster extracts in it, in case that matters. If you can’t find it, just add a touch more fish sauce,...

Don’t think of this amazing Indonesian beef curry as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Flavorless water evaporates when you reduce a pan sauce, like we’re doing here, but fat doesn’t, nor does flavor, which is what makes this such a unique, and deliciously addictive dish. Originally the recipe was developed as a way to preserve meat in hot and humid Indonesia, which is why it was cooked until dry. The lack of moisture, along with all these naturally antimicrobial ingredients meant you could keep this around for weeks without it spoiling, and apparently people enjoyed the taste and texture so much, they continued making it this way long after refrigeration was available. Having said that, if you do want some sauce to serve with it, simply add more water during the cooking, or cover for part of the time, and you’ll be all set. Which reminds me, if you do cook this the day before, as recommended, you’ll want to add ...

I thought I’d seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu “Mille-Feuille,” and I realized I hadn’t seen anything yet. Okay, I’m being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. Besides figuring out what to flavor yours with, the other main challenge is deciding how long to cook them. The 4 to 5 minute time I gave is just a guess, since it depends on the thickness of, and fillings in, your cutlet. Although the folding and cheese inside will help keep things moist, pork tenderloin can dry out, so I don’t recommend going past 145 F. internal temp. However, the problem with testing by poking it with a thermometer is that you’ll have hot juices spurting out, which would be a shame. This is why I like to go with the poke test, and when it springs back enthusiastically, it’s usually done. Also, a few minutes of resting time wil...

I remember getting a request for kimchi pancakes many years ago, and while I recall being intrigued, apparently not enough to actually research the recipe, and do a video for it. That all changed after seeing it on a local bar menu, where Michele and I enjoyed not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I’d never seen anything quite like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi pancakes came with a little drizzle of spicy mayonnaise, which depending on how decadent of an experience you’re going for, isn’t a bad idea, especially if you plan on frying these up, and cutting them in wedges to serve as a snack at a party. If you want a thicker, and more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't quite as runny as mine. Personall...