Week 11 continued – Momofuku; Chinese; Japan; and a Menu Dev

Momofuku!

Asia week continued with a nod to David Chang’s Momofuku concepts and recipes. This is not about “Asian fusion” where a dish has soy sauce added to it. Actually, do not use the term Asian fusion, period. We talk about using techniques and flavours to execute dishes that are yummy, and all of the Momofuku recipes we put together were. The Momofuku class is seasonal last year’s class didn’t get to do this, and unfortunately next term’s culinary students won’t have it either, so if you are new student coming in January, ignore the following pictures ;):

Chinese

Chef Ian led the class for Chinese and Japanese cuisine. I was most comfortable and excited with these two days as these were food that were most familiar to me but the recipes are new to me and I’ll definitely be cooking these recipes again and again.

Japanese

Asian Menu Development

My team of three stove made came up with the following dishes for menu development:

I love the Thai Red curry paste recipe I made, there was a bit too much content in the curry, and I should have used more coconut milk to create more sauce (but we had a shortage of coconut milk in the kitchen.) Here’s my recipe for the Thai red curry paste, which is completely vegan 🙂

Thai Red Curry Paste (vegan)

1 T shallot, chopped
1 T garlic, chopped1 T galangal, chopped
1 T red chilies, deseeded and chopped (adjust to taste)
1 stalk of lemongrass, finely chopped
6 Kefir lime leaves, finely chopped
2 T soy sauce
1 t sugar
1/2 t white peppercorn
1/2 lime, juiced

1. Combine all ingredients in a pestle and mortar or a food processor, and process until you get a thick paste. Add to curry recipe with coconut milk.

Another favourite recipe from this menu dev:

Gintara Saikyo Yaki

1 T sake
1 T mirin
3 T miso (red or white, I used a red miso that was made 3 semesters ago in class)
1/4 c sugar

1. Bring the sake and mirin to a boil for 20 secs. Stir in miso and sugar. When the marinate has cooled, allow the black cod to marinate in for at least 30 minutes to 3 days.

2. Sear black cod flesh side down, flip fish over, baste with marinate and finish in oven at 400 degrees F for 10 more minutes.

Here are other dishes cooked up by the class:

And the unending number of dishes left in our sink for clean up, we thought we were never going to ever finish washing dishes from today:

asianmenudev_dishes

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