Tonight’s meal is a simple one: somen noodles in a light broth with egg and ham. We went out to a food festival for lunch, so we needed a much lighter meal for dinner!
Tonight’s #FediArmyChef is a second attempt at Korean Fried Chicken. I’m experimenting this time - last time it felt that the chicken was actually pretty close to the famous BBQ “olive chicken” (like seen in Goblin). So I’m going to adjust the seasoning and see if I can make it.
It’s #FediArmyChef time! Tonight, I’m trying this recipe for Korean Braised Tofu, which I think will go well with the leftover bulgogi from last night 😊.
Reporting back on first course:
Using the salt-reduced soy for the braised tofu made a huge difference over last time. Much more balanced.
The flavours are right for the salt and pepper tofu, but the balance is out. Too much sichuan and not enough salt. Also, not quite crispy enough. I’ll experiment with different tofus and more even coating #FediArmyChef
It’s been a long day (it started at 5:30 with a call to my publisher) so I’m going lazy for #FediArmyChef. I also just got my Recipe Tin Eats cookbook, so I’m trying one of the recipes in there - Teriyaki Beef Bowls! This is not authentic (it has beef mince), but I’m guessing it will be tasty, so don’t judge 😋