|Cooking from the streets|
Feniger recently started a new restaurant venture, STREET, which features various "street foods" - cuisine from food carts and hawker stands around the world. Her cookbook is an extension of this, providing the home cook and opportunity to make these dishes at home.
There are numerous intriguing recipes calling for many exotic ingredients. Feniger makes no bones about it and intends for this cookbook to challenge the home cook to seek out such ingredients and try new things. Recipes requiring ingredients like miso paste, cactus paddles, shiso leaves, and mung bean dal? Yeah, this is going to require some effort to pull off these dishes!
The recipe I chose to make was the "Waipio Valley Sweet Fried Rice" (recipe can be found here with some scrolling). True to Feniger's word, there would be some interesting ingredients to track down.
|What is this strange object?|
|More fun ingredients|
The rest of the ingredients were pretty straightforward - brown rice, carrots, shiitake mushrooms, sesame seeds, ginger, green onions - nothing too difficult to find. And easy to prepare, too. In a large skillet, brown the carrots and taro root. Then add the mushrooms. Then add the kimchi, green onions, and ginger. Then add the rice and sauce, cooking until everything is heated through and the sauce is absorbed.
|Waipio Valley Sweet Fried Rice|
Feniger made a comment in the book about having fried rice with a fried egg on top. I couldn't resist.
Next up: perhaps Feniger's "Thai Drunken Shrimp with Rice Noodles." Now, where can I get some Thai green peppercorns?