Hawaiian Steak
Our next ingredient in the Demystified series is soy sauce. Soy sauce has been an indispensable companion to countless dishes for centuries. Its rich umami taste and complex aroma make it a staple in Asian kitchens worldwide. This recipe is an homage to Houston's (Hillstone's) Hawaiian Steak, featuring succulent ribeyes bathed in a tantalizing blend of regular soy sauce, pineapple juice, brown sugar, and mirin, resulting in a symphony of sweet and savory notes.
Fish Sauce Chicken Wings
In the third edition of Demystified: Fish Sauce, we're delving into its role as a marinade. Here, we're elevating it with a robust version of nuoc cham (the beloved Vietnamese dipping sauce), which doubles as both marinade and glaze. Rest assured, the high cooking temperature will obliterate any chicken-related concerns.
Pea Shoot Salad with Fish Sauce Dressing
In the second installment of Demystified: Fish Sauce, we’re going to use it in a salad dressing over pea shoots. This season, pea shoots are at their prime, harvested before the peas fully develop, offering a delicate flavor and texture. You can easily find them at Asian markets or local farmer's markets.
Leek & Potato Soup
This is not a soup recipe so much as it is a soup making technique. During this late winter period when we don’t have a lot of spring vegetables at our disposal, it’s a great way to use up some alliums and potatoes in your dry storage. It is delicious, heart-warming, and easy to make.
50/50 Fondue
This is a much better alternative to the crowded restaurant scene on Valentine’s Day. Make a big pot of bubbling cheese and pair with your favorite sides like bread, pickles, and potatoes. Make sure you prep the Lactaid in advance.