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Doing a series of Chinese-inspired Passover foods. Kicking things off: duck fat matzo balls in a ginger chicken broth with spicy shredded chicken, baby bok choy, carrots, scallions, and a drizzle of sesame oil 
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Light morning fare: Hong Kong milk tea and five-spice charoset with homemade matzah
Why just make a jammy egg when you could make a JAMMY TEA EGG. Shattered shells and nestled in tea leaves, water, soy sauce, and sugar, to steep overnight https://abs.twimg.com/emoji/v2/... draggable="false" alt="🌙" title="Crescent moon" aria-label="Emoji: Crescent moon">
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Particularly proud of this one: Braised brisket, Chinese-style.
Ginger, star anise, daikon, shiitake, carrot, dark soy, Chinese brown sugar, stock, shaoxing. Slow cooked at 225F for many hours.
It’s fucked up how well it turned out. I’m so proud of my brisket baby.
Ginger, star anise, daikon, shiitake, carrot, dark soy, Chinese brown sugar, stock, shaoxing. Slow cooked at 225F for many hours.
It’s fucked up how well it turned out. I’m so proud of my brisket baby.
Had a piece of daikon left over so I decided to riff on potato kugel, and made a turnip cake kugel. Potato, onion, daikon, egg, scallion, sesame oil, salt, pepper. Pan fried in schmaltz, baked until deep golden brown. Topped with gribenes, scallion, chili crisp. *chefs kiss*
