24 January 2012

Ginger-scallion sauce

Ginger-scallion sauce

We've stepped away from our good friend Momofuku for a while. Momofuku, by David Chang, preaches pork. It preaches Japanese/Chinese/Korean/American fusion, where kelp is served with bacon. And my favorite message, it preaches against authenticity as a principle. Authenticity matters not. It's taste that matters. Is it delicious? It has to be delicious.

Momofuku is always in my heart (we now use it frequently as an expletive while cooking - think Bruce Willis whispering "Yippy kay yay, Momofuku!"). But sometimes it takes a reminder to cook delicious Momofuku flavours, like this relish, published last week in the New York Times. I've adapted it slightly, in favour of deliciousness:
2½ cups thinly sliced scallions
½ cup peeled, minced fresh ginger
¼ cup grapeseed oil
1½ teaspoons light soy sauce
1 scant teaspoons plum vinegar
½ teaspoon kosher salt, or to taste
Mix all ingredients. Leave in the fridge for a few hours. Serve as a relish.

More Momofuku coming up...


1 comment:

Anonymous said...

make a double recipe,very tasty!

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