Web and app developer. Coffee, beer, and running, in any order.
Two weeks ago I made the Orange Peel Beef, By Way of Sichuan and Old New York recipe in J. Kenji Lopez-Alt’s The Wok.
It was tasty, but could have been tastier with more sauce and less crunch. 3 stars ★★★☆☆
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.
Nua kem with jaew dipping sauce.
Dried flank steak slices ready to be fried for Nua Kem.
Marinated flank steak laid out for drying for J. Kenji Lopez-Alt’s Nua Kem recipe.