I had made a broth from a chicken leg bone and the steak trimmings from the other night plus carrot, celery root, and onion, and tonight added galangal, ginger, garlic, and lemon juice. After simmering for a bit, I strained out the pieces and added the two leftover baked squash halves and the soft carrot from the original broth, then stick-blended it all smooth and added back tiny bits of the super-tender steak. To complete…
Category: Asian
The rare and wonderful presence of galangal in the fridge governed the direction for dinner tonight; absent kaffir lime leaves, or even non-slimy cilantro, (shudder) this magical rhizome pulled the whole meal into Southeast Asian territory all by itself. The chicken carcass simmered with its gravy plus more water, ginger, galangal, and garlic. Minus the bones, and plus coconut milk and lime juice, it turned into a pretty good tom kha gai. (The preserved lemons…
Far from traditional, but close to awesome, these various tidbits were filled as follows: the little egg rolls with ground lamb seasoned with garlic, rice vinegar, curry powder, tamari, ume shu, and pepper; the shu mai with the white bean/artichoke mixture, topped with black sesame seeds; and the wontons with finely shredded red cabbage, carrot, and scallion. In the middle of the plate is kale quickly cooked with a smashed garlic clove in a drop…