bibimbap

Maker:S,Date:2017-8-31,Ver:6,Lens:Kan03,Act:Lar02,E-Y

It’s starting to really feel like summer here! It’s a glorious 27 degrees Celsius out, it’s sunny and bright and that means I’m getting really excited to pull the bbq out of hiding so that all of my food can have grill marks. So many things just taste better that way. Maybe it’s because I’m finally not vitamin-D deficient and can actually experience the world in full colour.

Continue reading

Advertisements

drunken noodles

Maker:S,Date:2017-8-31,Ver:6,Lens:Kan03,Act:Lar02,E-Y

The first time I attempted to make fresh rice noodles at home, I failed. Pretty miserably, actually. I looked at my giant clump of noodles, thought to myself, “They’ll separate in the wok, right?”. Spoiler alert: they didn’t. (I ate them anyways. Noodles and I don’t part ways lightly.)

Continue reading

dan dan noodles

Maker:L,Date:2017-6-1,Ver:4,Lens:Kan03,Act:Kan02,E-ve

It feels like dan dan noodles are different wherever you go. One of my favourite takes (alas, this is not it) is from a restaurant in Vancouver that uses a peanutty sauce that causes us to continually argue about what the secret ingredient is. I’ve seen them saucy, dry, with lots of szechuan peppers, with no heat at all – it’s a dish that most chefs choose to do their own take on. This is mine.

Continue reading