Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Cantonese Pepper and Salty Shrimp recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This recipe was wild.
As written, I wouldn’t make this again. But if I did, I would try it with headless, peeled shrimp. 2 stars ★★☆☆☆
J. Kenji Lopez-Alt’s Cantonese Pepper and Salty Shrimp.
Last week I made the Dry-Roasted Salt and Pepper Blend recipe from J. Kenji Lopez-Alt’s The Wok cookbook in preparation for the Cantonese Pepper and Salty Shrimp recipe.
On its own the blend is exactly as described: salty and peppery. I think it will be good on popcorn.
J. Kenji Lopez-Alt’s Dry-Roasted Salt and Pepper Blend, toasted but not yet ground.
Wednesday I made J. Kenji Lopez-ALt’s Agedashi Tofu (Fried Tofu with Soy-Dashi) recipe from his The Wok cookbook.
It tasted good, but I had issues with the tofu popping while frying. Two stars because I have another recipe that was also good and didn’t pop and splatter ★★☆☆☆