Web and app developer. Coffee, beer, and running, in any order.
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.
Marinated flank steak laid out for drying for J. Kenji Lopez-Alt’s Nua Kem recipe.
Today we explored south Kona in the morning and attended a lūʻau in the evening.
Kālua pig being unearthed.
Monday I made the Sichuan Dry-Fried Beef from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was delicious. My son loved it, Megan liked it, but didn’t care for the texture of the matchstick-cut beef. 4 stars ★★★★☆