ProtegeManiac
Headphoneus Supremus
@PpapaBearD That is one fantastic looking pizza
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A couple more this week
My version of jjajangmyeon, which is pork and vegetable stir fry with black bean-based oyster sauce. I cut the pork chunks a little smaller, marinated it in grated pear to tenderize plus some garlic and vinegar powder. Basically a shortcut to making sisig (aka one of Anthony Bourdain's favorite pork dishes), usually made with jowl, belly, and ears (first step needs to be braising, but the grated pear will do that). Then instead of primarily black bean paste(jjajang) I used chili bean paste (gochujang) with tonkatsu sauce, soy sauce, and a pinch bit of brown sugar. And then instead of pouring the sauce over the noodles to be mixed at the table as all heavier sauce Asian noodles tend to be served (just look at the spaghetti and palabok in Jollibee), I took the noodles straight out of the pot, gave it a little shake, and then tossed them into the wok. Stir fry was relatively gentle vs how I normally do Canton noodles on a wok, as my only real goal here was to incorporate the noodles and sauce well. Compared to the classic jjajangmyeon this dish is decidedly porkier - think of a what carbonara is like if you doubled the guanciale in the recipe. Some other time this week I'm going to try this with the pork stir fried then broiled on cast iron, basically fully cooking it as sisig first.
Tonkatsu and a fried egg. I'd usually prefer the sauce on the side, but having to wash dishes by myself turns that into "meh, maybe just use a wee bit so it still stays crunchy."
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A couple more this week
My version of jjajangmyeon, which is pork and vegetable stir fry with black bean-based oyster sauce. I cut the pork chunks a little smaller, marinated it in grated pear to tenderize plus some garlic and vinegar powder. Basically a shortcut to making sisig (aka one of Anthony Bourdain's favorite pork dishes), usually made with jowl, belly, and ears (first step needs to be braising, but the grated pear will do that). Then instead of primarily black bean paste(jjajang) I used chili bean paste (gochujang) with tonkatsu sauce, soy sauce, and a pinch bit of brown sugar. And then instead of pouring the sauce over the noodles to be mixed at the table as all heavier sauce Asian noodles tend to be served (just look at the spaghetti and palabok in Jollibee), I took the noodles straight out of the pot, gave it a little shake, and then tossed them into the wok. Stir fry was relatively gentle vs how I normally do Canton noodles on a wok, as my only real goal here was to incorporate the noodles and sauce well. Compared to the classic jjajangmyeon this dish is decidedly porkier - think of a what carbonara is like if you doubled the guanciale in the recipe. Some other time this week I'm going to try this with the pork stir fried then broiled on cast iron, basically fully cooking it as sisig first.
Tonkatsu and a fried egg. I'd usually prefer the sauce on the side, but having to wash dishes by myself turns that into "meh, maybe just use a wee bit so it still stays crunchy."
