On my desk, there is a small plate made of leave.
I had panipuri every day in Bangalore so such a plate is so my memory. But this one before my eyes is Red Flower Collective gave me. It was surprising to see such plate again in this country.
Anyway, I’m writing the rest of the list.
Kimchi, after Hae Won Sohn and Hyeon Young Lee
(served with rice, nori and kkaenip jangajji)
Napa cabbage, coarse sea salt, buchu, yellow onion, green onion, garlic, gochugaru, anchovy sauce, pomegranate molasses, sugar
fermented for thirty days
Musaengcgae, after Hae Won Sohn
(served with rice, nori and kkaenip jangajji)
Mu, green onion, garlic, apple cider vinegar, gochugar, crushed sesame salt salt
pickled for two days
Kkaenip Jangajji
Perilla leaf, spring onion, garlic, soy sauce, gochujang, red chili flakes
pickled for two days
Aguachile
(served on tostada with guacamole and tomatillo pickle)
Shrimp cured with lime, red onion, green apple, cucumber, jalapeño and salt
Aguachile contains shellfish. Though the citric acid of the lime makes it safe for consumption, it is advised that pregnant women, people with compromised immune systems, and children ages five and under avoid consuming raw or undercooked seafood.
Guacamole
Avocado, red onion, tomato, jalapeño, lime, cilantro and salt
Tomatillo Pickle
Tomatillo, garlic, jalapeño, vinegar, salt
pickled for three days
Halawa
Tahini, powederd milk, rose petals, pistachio, rose water, vanilla extract, sugar
(dairy)
Homemade Ricotta with Rose
Milk, heavy cream, lemon, rose water, sugar
(dairy)
Vietnamese Iced Coffee
Filter coffee, condensed milk / coconut milk, water
Aug. 09, 2022