The Dirty Stall

Posts Tagged ‘momofuku

Momofuku ramen is pretty much what made David Chang famous and led him on his path to becoming a celebrity chef with a chain of Momofuku restaurants.

In his cookbook, he writes down his recipe for making Momofuku ramen and so I decided to give it a go and see what the fuss was about. It is quite an Americanized version of the classic Japanese dish.

The recipe is a complex multipart combination of several other recipes for each component and it actually takes a couple of days to complete, unless you have multiple stoves and ovens.

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These pork belly buns here are what my friends love to call “kong bak paos” when I try to describe it to them, only for them to tell me that it’s nothing like kong bak pao when they finally try it.

This time I was making them not just for eating but for my friends at CaKe Photography to try out some food photography on them as well!

The recipe I followed is a slight variation of David Chang’s infamous Momofuku Pork Belly Buns. However I’d say this is just a version 1.0 and I’m still refining the technique each time I make this dish.

I started off by brining a thick slab of pork belly in a 50/50 sugar-salt solution, leaving it overnight in the refrigerator. I wanted to add a bouquet garni to the brine but I didn’t have the herbs on hand so I just threw in some dried shredded herbs which sadly didn’t do anything for the final taste.

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