Friday, May 7, 2010
I woke up and saw a lot of pork belly and sausage in my fridge, so what's a brother to do? I started off with Breakfast Salad: romaine, red sausage, taiwanese relish vinegarette (i give up spelling that shit and its my original recipe so i can spell it how i want), and a sunny side up egg. Fuck you pulino's breakfast pizza lol. naw, i'm playin, i like pulino's. lives up to hype in my book. not gonna get into whether its THE BEST, but who the fuck cares, its dope. ketih mcnally got the white bird game on lock. he needs to teach them how to walk in their big ass shoes, but they still look good hobbling around like pigeons. i fux wit you and ur bitches, pulino's.
Ahhhhh I love it. Salt Cured Pork Belly. Cured, cooked twice, sliced, and served with seasoning salt.
as it will be served at xiao ye
OH, and a giant bowl of Triple Lindy Rice. This rice is special. Triple cooked (sauteed, steamed, then rice cooker) with red sausage, cured pork belly, and flavas. Entirely different texture than other rices. It has the consistency of fried rice, WITHOUT the greasiness. You taste the flavors and get the ill texture you like. I should have been enjoying this with my roor but fucking evan broke it. BUMSHIT.
And lastly, a bonus. The most professional jump-off you will ever see on this blog, Matt Baer Bidness cards designed by Ning. This is BIG motherfucking Business haha.
Wednesday, May 5, 2010
Here is the Hainan Chicken we'll be serving at Xiao Ye. Its one of my favorite dishes all time, really tough to make too. The timing on the chicken has to be perfect and then there's the ice bath that's a pain in the ass! haha. The dish comes with chicken rice (rice made in chicken stock), minced ginger, green onion oil, and chili sauce we make ourselves.
This was the chicken in the ice bath. I used a free range bo bo chicken so it comes with feet and all.
Here is the Spicy Bang Bang Chicken Noodles. It is hand-pulled free range chicken, chili salsa, and noodles tossed in green onion infused oil. I love cold noodles, especially in summer. The chili salsa is made of pureed kim chi and a bunch of other little things. I think it utilizes kim chi in a way other people aren't right now and its pretty cool.
Usually, you get bang bang chicken and it has all sesame paste. I have my own mixture and its accented by peanut butter and chicken stock. The noodles also come with sliced cucumbers and hand pulled chicken.
Monday, May 3, 2010
Talk & Taste was a lot of fun! Nice meeting some other people cookin' dope food too. The big guy in the kitchen makin a cameo is Zak from Fatty Crab/Cue. I went to Cue' recently, really dope bbq. I would stick to the bbq, but definitely the best bbq I've had in a LONG time. Worth the trip and wait. Met another member of the Huang Clan, Ching-He Huang. Really, really nice, she's doin her thing over in London so hope to make it out there sometime.
EFRE - Everyone's Favorite Round Eye aka Sarah Arden was also in the house assisting with the demo.
I was real happy that Remy sponsored the demo. So I made TJ a KTV Delight - green tea, remy, chinese sausage BONG lol