- Hardcover: 304 pages
- Publisher: Clarkson Potter (October 27, 2009)
- Language: English
- ISBN-10: 9780307451958
- ISBN-13: 978-0307451958
- ASIN: 030745195X
- Product Dimensions: 8.3 x 1 x 10.3 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 341 customer reviews
- Amazon Best Sellers Rank: #3,199 in Books (See Top 100 in Books)
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Momofuku Hardcover – October 27, 2009
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From Momofuku: Ginger Scallion Noodles and Ginger Scallion Sauce
Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.
Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles--lo mein, rice noodles, Shanghai thick noodles--and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.
At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that we’ve got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)
The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang
- 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/4 cup grapeseed or other neutral oil
- 1 1/2 teaspoons usukuchi (light soy sauce)
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt, or more to taste
(Makes about three cups)
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
From Publishers Weekly
Starred Review. Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang's restaurants—Momofuku, Ssäm Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate. Chang's special touches are seen in every dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori. Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps. Nevertheless, Chang presents a collection both stunning and engaging. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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A lot of the recipes call for secondary recipes, but some of them are pretty quick.
1) Ginger Scallion Noodles with Pan Roasted Cauliflower, Bamboo Shoots, Quick Cucumber Pickles, and Nori – p57. The Ginger Scallion Noodles take about 5 minutes to pull together the sauce, then it needs to sit for 20 minutes and fresh noodles only boil for about 3 minutes. The Pan Roasted Cauliflower takes about 10 minutes. The Bamboo Shoots take 5 minutes, then simmer for 30. And the Quick Cucumber Pickles take 5 and sit for 20. The Nori just gets plated. Altogether, it took about 40 minutes and it was a divine dinner that tasted really special.
2) Roasted Mushroom Salad over Braised Pistachios with Pickled Sunchokes and Radishes - – p57-58. So delicious and pretty!
3) Momofuku Ramen – p39. Okay, this one’s a time investment, but oh so worth it! My gosh – the ramen broth is so delicious that it silenced our table. The pork belly is to die for! And my youngest thinks the fish cakes look like something out of Hello Kitty, so she was on board before she even tried it. There are seven sub-recipes to pull it together: Ramen broth – p40, Tare – p42, Pork belly – p50, Pork shoulder – p51, Bamboo shoots, Seasonal vegetable (collard greens) – p54, and Slow poached egg – p52.
I can't wait to try the other recipes.
If you see ingredients listed that you don't recognize, it'll save you time shopping to look them up online so you'll have a better idea what it is and what section of the store you might be looking in.
In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why:
* Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon.
* His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe)
* Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles.
* Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite. Easy, creative, and the chicken is delicious, tender, not oily, brown on the outside ...perfect.
* Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce.
Chang's approach to Asian cuisine, his respect for tradition without the anxiety of hybridizing, bending, mixing, is perfect for a Colombian bored with the food available in central Oklahoma and trying to make good food out of an ordinary, everyday life kitchen.
The recipes range in difficulty but all are doable. As a whole, they can be done at home but require special equipment, like a sous vide but Chang offers plenty of alternatives if you don't have said equipment. The Ginger-Scallion sauce, delicious. As well as the strawberry shortcake. It's salty but the salt is needed to balance out the sweetness of the strawberries. I never got a chance to make the deep fried apple pie, but some day I will.
If you are curious about how some chefs created their brand and how they cook, this is definitely a book to check out. He drops a lot of gems and helpful recommendations.