Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Sukang Sawsawan (Philippine Chile-Vinegar Dipping Sauce) recipe from The Wok cookbook
We had it with the Crispy Fried Pork Belly, and Megan and I both thought it was very tasty. 4 stars ★★★★☆
This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s The Wok.
It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆
Thoughts on making J. Kenji Lopez-Alt’s Sichuan Málà (Hot and Numbing) Chile Oil recipe from The Wok.
Good (what chile oil isn't??), but more work than I like. 4 stars ★★★★☆
Thoughts on making J. Kenji Lopez-Alt’s Burnt Garlic Sesame and Chile Oil from his The Wok cookbook.
We didn’t care for the sauce or the noodles. 1 star ★☆☆☆☆
Thoughts on making J. Kenji Lopez-Alt’s Congee with Shrimp, Saffron, and Spanish Chorizo from The Wok.
As written, this paella-inspired congee is 🌶️🔥. I had high hopes for this one, but may need to tone down the heat to give it its best chance. 3 stars as is ★★★☆☆