There are few things simpler and more magical than fried potatoes. The perfect french fry, crisp on the outside, and piping-hot and pillowy on the inside, can be an ethereal experience. Unfortunately, for many, it’s an experience that’s only had in a restaurant (usually of the fast food variety). Restaurant fries give fried potatoes a bad name, running the gamut from chewy boot-leather salt-lick, to flavourless and limp grease-stick.
So what do you do when you’re craving good fried potatoes, but don’t want to create a gallon of waste oil? Well, if you happen to have some rendered duck fat sitting around, you can make these smashed potatoes. They’re easy to make and you only need a smidge of fat to get the perfect fried potato. continue →
As much as I struggled with my Asian identity growing up, I have very fond memories of visiting Japan as a kid. One of my favourite activities was going to summer festivals, or Matsuri, which always had rows of brightly colored stalls with games for kids, and even more stalls hawking food. It’s hard to say what my favourite stall food was, but I’ve always loved the sweet spicy aroma of yakisoba sizzling on a flat metal griddle. I vividly remember those lantern lit stalls that were often manned by burly buzz cut men, sporting hachimakis around their heads to catch the sweat dripping from their brow as they furiously stir fried the noodles with 2 metal spatulas.
Yakisoba means “fried noodles” and is commonly found all over Japan at festivals, sporting events, and shops that specialize in okonomiyaki (a type of Japanese pancake). Despite having “soba” in the name, yakisoba is actually made with thin Chinese egg noodles, not buckwheat soba. My hunch is that this is the Japanese descendant of the ubiquitous Chinese dish, chow mein. continue →
No Recipes feed
No Recipes email updates
