Day 102: Adam Liaw's crispy squid with nori and bonito salt
This 6-ingredient dish blew me away. As in, I had to stop the "taste test" and step away before I finish it all off. It's that good.
My mom shared this recipe by @adamliaw with me last week, and I just had to make it because it seemed so easy yet so delicious. And it was! I lightly coated thin strips of squid with flour, deep-fried them for a minute, and then tossed them in a mix of nori, bonito flakes, salt, and pepper. For veggies I just steamed French beans and seasoned them with the same nori-bonito salt.* .
* I made the seasoning with a spice grinder. The bonito flakes are salty enough so I didn't add a lot of salt. I also used nori strips, not sheets, for convenience.
Happy start of the week to us all!😊
Everything in this photo is just a little bit lopsided: my charlotte plus I was tiptoeing and Chef Laetitia was bending at the knee. Nevertheless, Ducasse’s Enderun was very good vibes all around when I went there for pastry school for a few weeks a few weeks ago. 🌈🎈🎈
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Also from @ilovemarqueemall's Big Bite event: odeng-tang (오뎅탕)/eomuk-jeongol (어묵전골). This was probably my favorite ❤ I hope there are more dishes like this next year 😄 as much as I like Ilocos empanada, having lots of stalls serve only that is kinda sad. 😅
#korean#streetfood#koreanstreetfood#odeng -tang #eomuk -jeongol
Another trip down memory lane. Way before Netflix, we used to watch movies thru this ol’ school Betamax player. It’s like a cassette tape on steroids. Betamax tapes used to be rented out from shops. What were the movies you watched using this Betamax player?
No need to be single to be ready to MINKLE! 🙃
Visit us on Nov. 24-26 at The Grove by Rockwell. Pairing up with Hubert's Pantry for some hot chocolate and coffee, perfect for the Holiday Season. See you there! 🤗