Most of the recipes are not difficult, but they do require a bit of preparation, not to mention some translation of the ingredients if you don't have items such as usukuchi (light soy sauce) or kochukaru (Korean chilli powder) on hand. So, while we can drool over the pork buns, fried chicken and cereal milk, for this little blogger at least, they will have to remain within the pages of the cookbook for now.
But that doesn't stop me from trying an 'adaption' of one of the easiest recipes. It's a version of a ginger and scallion sauce that can be eaten with anything from chicken to noodles. Which is what I made it to have with here. It tastes as good as the Chinese version that normally accompanies white cut chicken - except you don't have to worry about pouring boiling hot oil over the scallions (spring onions).
Ginger Scallion Sauce
makes about 1 cup
Ingredients
1 cup scallions (spring onions), finely sliced
1 tblsp minced ginger
1/4 cup (60ml) vegetable or canola oil
1 tsp light soy sauce (or normal, or salt-reduced - whatever you have)
1 tsp rice wine vinegar (or sherry vinegar)
1 tsp salt flakes
Method
1. Mix together all the ingredients in a bowl.
2. Taste for seasoning and add more salt if required. [Personally, I like it salty, and prefer to reduce the soy and add more salt flakes to taste]
3. Leave to stand (in the refrigerator) for 15-20 minutes.
4. Eat with ramen noodles, or with poached chicken. The sauce keeps for a day or two in the refrigerator.
Sauce is served with a classic bowl of noodles.
Yum!! We have another momofuku convert here :)
ReplyDeleteHmmm, can I wait 20 minutes for it to be ready? Nope.
ReplyDeleteOh yum, this looks perfect in its simplicity.
ReplyDeleteI'm yet to delve into the world of Momofuku... happy to just sit back and watch everyone else for now :)
I have only recently learnt of the aforementioned Momofuku cookbook, all the blogs on it look great. I love the simplicity of this sauce.
ReplyDeleteI am a convert. ** tap tap tap... waiting for the book
ReplyDeleteTotally dig this- simple and quick to prepare. But yes, I'd like to try it with some poached chicken...you know me and purely veggie meals...LOL
ReplyDeleteWelcome to the I blogged momofuku club! Your ginger scallion sauce sounds so moreish!
ReplyDeleteAhh did you hear that David Chang is coming to the Melb Food Festival! I think his session is really popular! :)
ReplyDelete20minutes sounds soo worth the wait! reminds me of having boiled chicken with scallions, ginger and oil...( i swear i could eat that with rice on its own) ^_^
ReplyDeletetotally digging the momofuku craze at the moment ^_^
I love ginger scallion sauce! This recipe sounds easy enough....=D
ReplyDeleteI've never heard of the Momofuku cookbook though. Sounds interesting!
Hi Ellie – I wouldn’t call myself a convert yet, since I’ve only made this one thing from the book. You are way ahead on this one!
ReplyDeleteHi YaYa – oh, come on, it’s not too long to wait! Though I can understand if you are hungry – a minute seems like an hour.
Hi Conor @ HoldtheBeef – I sat back for a while before I succumbed to the Momofuku hype. I’m such a sheep. Lots of people are into it, though.
Hi Mark @ Cafe Campana – it’s surprising that Momofuku is so popular over here considering it’s a New York restaurant. Must be good, then!
Hi Penny aka jeroxie – are you getting the book from overseas? It’s much cheaper at places like book depository.
Hi Adrian @ Food Rehab – the sauce was so tasty that I didn’t mind just having it with noodles. But yes, I understand the need for meat!
Hi Lorraine @ Not Quite Nigella – I heard that his session was sold out already. I’d love to see him (if I were going to Melb Food Week, that is!)
Hi Trissa – thank you. I loved your take on the fried chicken.
Hi Leona – the sauce with chicken is amazing. I could eat it all the time.
Hi Von – Momofuku is the latest cookbook craze. Just what we need, another cookbook for the collection. It is very good, though, and an interesting read.
YUMMY - I COULD EAT THIS WITH ANYTHING :o)
ReplyDelete