Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Japanese Beef and Potato Stew (Nikujaga) recipe from The Wok.
The soup was good. It very much tasted like a Western stew with a Japanese broth. 3 stars ★★★☆☆
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.