JuliaForgive me, my Asian friends, for this mash up that probably should not be put together on the same table. I don’t know what I am doing — just love these flavors and textures so much!
And what do we have here?
— Taiwanese beef shank from Made in Taiwan — IYKYK, that’s all I can say. Three days in the making.
— Homemade liang fen — as it was discovered at Xi’an Muslim Quarter. Trying my hand and palate at the Q texture. For seasoning: scalded chopped garlic, scallion whites, shallots, sliced hot peppers, pepper flakes, red pepper powder, and sesame seeds with smoking hot peanut oil. A mix of soy sauce, oyster sauce, Chinkiang vinegar, sesame oil, salt, and sugar. Cilantro and scallion greens.
— Sichuan smashed cucumber salad — it is now ubiquitous — with mixed in greens from the garden which turned out to be very appropriate.
Wahatever you say — it was so good by the way — I stand corrected.
#food #cooking #homemade #taiwanesefood #chinesefood #beefshank #liangfen #smashedcucumbers #fooddiary
And what do we have here?
— Taiwanese beef shank from Made in Taiwan — IYKYK, that’s all I can say. Three days in the making.
— Homemade liang fen — as it was discovered at Xi’an Muslim Quarter. Trying my hand and palate at the Q texture. For seasoning: scalded chopped garlic, scallion whites, shallots, sliced hot peppers, pepper flakes, red pepper powder, and sesame seeds with smoking hot peanut oil. A mix of soy sauce, oyster sauce, Chinkiang vinegar, sesame oil, salt, and sugar. Cilantro and scallion greens.
— Sichuan smashed cucumber salad — it is now ubiquitous — with mixed in greens from the garden which turned out to be very appropriate.
Wahatever you say — it was so good by the way — I stand corrected.
#food #cooking #homemade #taiwanesefood #chinesefood #beefshank #liangfen #smashedcucumbers #fooddiary
Alessandro Boondy