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@lechefdominant
Korean short-rib bbq, Galbi, step by step. Of course, you need the tabletop grill to fully enjoy the restaurant experience. Only caveat is that you will end up opening all of the windows to let out the smoke, but it's definitely worth it.
Fun to try diff ways of plating. Looks nice but not as practical as traditional plates. NY strip, roasted asparagus and sweet pepper with smoked cheese and herb on baguette bread.
Hot pot, or in Japanese, Shabu Shabu. Love to eat this on rainy days like today. The heat from the hot soup just warms up the body and the heart.
I love making Asian influenced food in particular. Here’s my version of a sweet&sour crispy pork rib, salmon nigiri and Hawaiian poke bowl. One thing I love about living in the US is the vast exposure to all the cuisines around the world.
My interpretation of the famous French dish, Duck L’orange with potatoes cooked in duck fat and sweet balsamic peppers. And mushroom seafood risotto.
In my opinion, duck as an ingredient is greatly under appreciated in America. I can’t even find duck meat in most supermarkets but when cooked properly is heavenly.
I love autumn. Not only are the days cooler, it’s also the start of the crab season.
Bought some crab from local market and spent 45 minutes removing the meat. This was definitely my least fav.
Used about half of the crab to make crab cakes, with celery, parsley, lemon zest, shallot and bread crumbs.
For the other half, made Asian style fried rice. Crab, accompanied by prawn, egg and green onion.
The perfect combination of Western and Eastern cusine. My kids loved their dinner tonight.