Cookaine

This one deserved a proper outdoor session.

Pad Kra Pao cooked over the flame. High heat, pounded garlic + chilies, chopped pork, green beans, a savoury sweet magic sauce, and lots of fresh holy basil tossed in right at the end. Finished with jasmine rice and a crispy fried egg.

Simple, fast, and one of my favorite meals to make in a wok.

Round two 🔥
This time: charcoal, konro grill and patience.

Marinated with neutral oil, garlic, ginger, shio koji, Shaoxing wine, soy sauce, cumin and crushed Sichuan pepper.

Lamb hearts hit hard over charcoal. Smoky, crisp around the edges, still juicy inside. The smell is just insanely good.

While grilling, the skewers are dusted with a spice mix of salt, toasted Sichuan pepper, cumin, fennel, white pepper, chili, ground sesame seeds, msg and just enough sugar to get that beautiful char.

Xinjiang style grilled lamb heart skewers.
Smoky. Spicy. Numbing. Ridiculously addictive.
Spiced with cumin, chili, black pepper, Sichuan pepper, salt, MSG, and a touch of sugar. Finished with a light drizzle of Sichuan chili oil and black vinegar. Cold beer mandatory. 🍺🔥

Chicken Tteokbokki
a whole chicken and chewy rice cakes fried then braised in a sweet and spicy gochujang sauce.