Web and app developer. Coffee, beer, and running, in any order.
Last week I made Nước Chấm for the bún trộn tôm recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
We’re already familiar with nước chấm, but I like having a recipe for it on hand instead of searching the internet whenever I want to make some.
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 Umami Oil (“XO Pepperoni Sauce”) from his The Wok cookbook.
This is a long one. The recipe is mostly for the sauce with a note for making noodles with it. 4 stars ★★★★☆ for the sauce, mixed reviews for the noodles.
As part of the Japanese Katsu recipe, I also made J. Kenji Lopez-Alt’s Homemade Tonkatsu Sauce from The Wok.