Sprouting Broccoli Tempura with Ponzu Sauce

Ponzu sauce, I now know, is the dipping sauce served with edamame beans.

Somewhere in a town called Brixton, somewhere in the naughties, I had my first glorious pop of edamame beans, and would spend the next ten years searching for that incredible dipping sauce, the likes of which I had never encountered before.

It felt like London’s best kept secret for yonks, time and again I was fobbed off with soy, a cheap imitation at best.

But no more shall I be denied Ponzu! Now that I know how to make it and it’s ridiculously simple. Which makes me ridiculously happy. Continue reading “Sprouting Broccoli Tempura with Ponzu Sauce”

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Sriracha

5 DAY FERMENTATION ALERT

Ahh Sriracha, let me count the ways I love thee.

We’ll fess up, it took 3 attempts. We’ve made mistakes, learnt lessons and are passing those savings on to you. All that ‘info’ is at the end of the recipe and worth a read before you start fermentin’.

This is the real deal folks, strap in!
Continue reading “Sriracha”

K-fries

K-fries, of the meat-free variety. Cuz k-fries usually comes complete with beef bulgogi, a quintessentially Korean dish, meaning ‘fire meat’. But enuff about that given we’ve taken it out, it isn’t missed!

A Korean-American hybrid, obvs, these are nachos’ cool young cuz.

Oven french fries, kimchi, quickled red chilli, spring onions, and coriander, dripping in cheese and sour cream, what more could you ask for? Perfect sharing street food.  Continue reading “K-fries”

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