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rarerollingobject

rarerollingobject

Never thought of skewering a wedge of cabbage to roast it. Not a bad idea!

 

Here; Taiwanese pork belly (lu rou fan), braised with soy, star anise, cinnamon, brown sugar, lots of ginger and crispy shallots, on egg noodles, with chopped green onion, fried crispy garlic, shredded toasted seaweed, roast sesame seeds, leek flower sauce, and two kinds of chilli; lao gan ma crispy chilli oil and a fresh chilli garlic sauce I blitzed together in the food processor.

 

The noodles were all wrong for it, but I had some vermicelli to use up, and I'm too dazed and confused in general to be a purist.

 

And dessert was two intense truffle-pops; the salted caramel and feuilletine, and cookies and cream, rolled in bitter chocolate cookie crumbs.

 

image.jpeg.9a1411cad65ce7521364629210b98

image.thumb.jpeg.5f27901c9af173bb9edcbfb

image.thumb.jpeg.3bcbf834477a1e563e6dbf0

rarerollingobject

rarerollingobject

Never thought of skewering a wedge of cabbage to roast it. Not a bad idea!

 

Here; Taiwanese pork belly (lu rou fan), braised with soy, star anise, cinnamon, brown sugar, lots of ginger and crispy shallots, on egg noodles, with chopped green onion, fried crispy garlic, shredded toasted seaweed, roast sesame seeds, leek flower sauce, and two kinds of chilli; lao gan ma crispy chilli oil and a fresh chilli garlic sauce I blitzed together in the food processor.

 

The noodles were all wrong for it, but I had some vermicelli to use up, and I'm too dazed and confused in general to be a purist.

 

And dessert was two intense truffle-pops I brought back from Melbourne; salted caramel and feuilletine, and cookies and cream, rolled in bitter chocolate cookie crumbs.

 

image.jpeg.9a1411cad65ce7521364629210b98

image.thumb.jpeg.5f27901c9af173bb9edcbfb

image.thumb.jpeg.3bcbf834477a1e563e6dbf0

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