Tuesday I made the Chongqing-Style Dry-Fried Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought it was good 4 stars ★★★★☆
Brent Lineberry
Web and app developer. Coffee, beer, and running, in any order.
Web and app developer. Coffee, beer, and running, in any order.
Tuesday I made the Chongqing-Style Dry-Fried Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought it was good 4 stars ★★★★☆
A few recap thoughts on our Hawaiʻi trip and links to each day’s recap post.
This past week I made the Nua Kem (Thai-Style Beef Jerky) recipe J. Kenji Lopez-Alt’s The Wok cookbook.
It was good, but only 3 stars ★★★☆☆ for now. I’d like to try again with thicker slices to try and get a “juicer” than beef jerky result that Kenji describes.
This past week I made the Jaew recipe from J. Kenji Lopez-Alt’s The Wok cookbook to go with his Nua Kem recipe. I had heard of jaew, but never made it nor tried it. It’s a thin sauce that’s spicy and salty with a touch of sourness.
On our last day in Hawaiʻi, we drove back to Kona from Hilo. We stopped at Rainbow Falls, ʻAkaka Falls, and Umaoma falls and got a look at Waipiʻo Valley from the overlook.