Creamy, salty, tangy, sweet, herby and spicy. Teddy Dimas will be jealous. Oliver Putnam will love it.
Cook time: 30 minutes
Servings: 4 people
Cream cheese and roasted tomatoes dip
Appetizer
Beef tongue with lemongrass chili sauce
Inspired by the South American beef tongue in vinaigrette and Thai fried egg salad (yum khai dao), this is a dish of thinly sliced boiled beef tongue soaked in a sweet, salty and spicy sauce.
Cook time: 3 hours 30 minutes
Servings: 4 people
Enoki mushroom tempura
Floured enoki mushrooms are dipped in a thin batter made with rice flour and aonori, deep fried until golden and crisp, and served with spicy mayo for dipping.
Cook time: 8 minutes
Servings: 4 people
Beef tendon braised in soy chili sauce
Beef tendon is cooked to tenderness in the slow cooker, cooled, chilled, cut into bite-sized pieces then braised shortly in a savory sweet-salty sauce spiked with chili flakes.
Cook time: 6 hours 15 minutes
Servings: 6 people
Oysters with chili garlic lemongrass sauce
Spicy, tangy and subtly sweet. Shucked oysters (blanching is optional) are tossed in a sauce made with calamansi juice, chili, garlic, lemongrass, cilantro stems, fish sauce and sugar.
Cook time: 1 minute
Servings: 3 people