#lucas sin

[bumblebeeappletree]

Lucas Sin is back to teach you how to make Hong Kong-style egg sandwiches along with a few popular versions to level up this simple but tasty meal. Whether you use corned beef, spam, scallions, or beef satay, one bite won’t be enough and you’ll want to make this over and over again. GET THE RECIPE ►► https://f52.co/3zntXCg

Also featured in this video

Five Two Ultimate Apron with Built-In Pot Holders: https://f52.co/3PzpuSB

Five Two Ultimate Carbon Steel Wok: ​​https://f52.co/3BgrVVz

Five Two Wooden Spoons: https://f52.co/3yZGZ7e

Five Two Bamboo Double Sided Cutting Board: https://f52.co/3b3BInt

Staub Enameled Cast Iron Skillet: https://f52.co/3zuCUcU

Five Two Essential Kitchen Knives: https://f52.co/3PSlnR5

Looking for something specific?

VIDEO CHAPTERS

00:00:00 Intro

00:04:49 The O.G. Sammy

00:07:54 Satay Beef

00:15:41 Corned Beef

00:17:28 Fried SPAM

00:18:26 Prep Your Egg Sandwich Variations

00:20:16 Slice & Eat Your Sandwiches

PREP TIME: 15 minutes

COOK TIME: 15 minutes

SERVES: 1

INGREDIENTS

Eggs & Sandwich Assembly

2 slices milk bread (crusts optionally but ideally removed)

Butter, for toasting bread

3 large eggs

1 teaspoon neutral oil, plus more for pan

1 teaspoon potato starch

1 tablespoon evaporated milk

1/4 teaspoon kosher salt

1 pinch white pepper

Filling Variations

Corned Beef Variation

4 ounces canned corn beef

"Satay" Beef Variation

350 grams flank steak, sliced thinly

1/4 teaspoon baking soda

1/2 teaspoon chicken powder

1 pinch white pepper

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing wine

1 tablespoon potato starch

2 tablespoons neutral oil, plus more for searing

2 medium shallots, chopped finely

4 garlic cloves, chopped finely

1 Bird's Eye chile, chopped finely

1 1/2 tablespoons Shacha sauce

1/2 teaspoon shrimp paste

1 tablespoon peanut butter

Scallion Variation

2 scallions, sliced thinly

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ABOUT FOOD52

As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[thiccavengers]

[noodlart]

it’s been a long artblock.

[bumblebeeappletree]

Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►► https://f52.co/3NA1op6

Also featured in this video

Thomas Keller Insignia Nonstick Stainless Steel Frying Pan: https://f52.co/3Gugjza

Five Two by GreenPan Essential Nonstick Skillets: https://f52.co/3POHiJZ

Five Two Bamboo Double Sided Cutting Board: https://f52.co/3lMpaTc

Five Two Wooden Spoons: https://f52.co/3GJAFEm

Looking for something specific?

VIDEO CHAPTERS

00:00:00 Intro

00:00:52 Prep Firm Tofu

00:04:38 Silken Tofu

00:07:47 Sear Firm Tofu

00:10:01 Sear Silken Tofu

00:13:47 The Final Build

00:18:40 Time to Eat

PREP TIME: 3 hours 15 minutes

COOK TIME: 15 minutes

SERVES: 2

INGREDIENTS

1 packet (16 ounces) firm tofu OR silken tofu, drained

Kosher salt

Neutral oil

1 shallot, sliced thinly cross-wise

3 cloves garlic, sliced thinly length-wise

1/2 Thai red chile or similar, sliced thinly

2 scallions, cut into 2-inch segments, making sure white and green parts are separated

2 tablespoons light soy sauce

2 teaspoons abalone sauce

1 teaspoon rice wine (Mijiu or Shaoxing wine)

1/2 teaspoon granulated sugar

1/2 teaspoon MSG or mushroom powder

1 tablespoon potato starch

[tarangela-exif]

Thank you Lucas Sin for contributing to the culture. My new obsession researching about food history.

[immigrationnewsdigest]

Chefs Eric Sze And Lucas Sin on authentic Chinese food, their experiences with racism and their optimism for the future.

(via The Biggest Misconceptions About Chinese American Food | HuffPost Life)

[huttson-blog]

Changing America’s idea of Chinese food: ‘it’s not all lo mein and General Tso’s chicken, chef Lucas Sin says — South China Morning Post

Changing America’s idea of Chinese food: ‘it’s not all lo mein and General Tso’s chicken, chef Lucas Sin says — South China Morning Post

Read more at the South China Morning Post

— by Apple Mandy: The Hong Kong-raised, Yale-educated chef’s ‘fast-casual’ chain of northern Chinese restaurants in New York and Connecticut is challenging long-held perceptions. Sin opened his first pop-up restaurant in an abandoned Hong Kong factory when he just 16. He and the Junzi team have been helping feed health care workers…

Image courtesy of Junzi

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