I made the sambal oleek sauce, that came out well.
Scallion-garlic sauce was good, but the Momofuku cookbook version is better.
The hot and sour soup was not very flavorful, I doctored it up to add more tang and spice.
Sichuan pork ragu - this was a resounding success in my house.
I also made various noodle and fried rice dishes, they were all good.
The big hit was jumeokbap (?), Korean rice balls. Warm rice , minced or ground spiced meat and a little sesame oil, which you mix together, then form into balls. They can be eaten warm or cold. Since then, I’ve expanded this to any leftover meat and rice I have in the fridge. Yesterday I used leftover yellow rice and taco meat to make rice balls, and the boy and his friends totally chowed on them.
Everything in the book is pretty good, but not super-flavorful or authentic or anything; it’s more of a weeknight cookbook with a variety of Asian recipes that are easy to put together. The sauce and condiment sections are great, though.
This was a COTM, together with Momofuku, on Chowhound a few months ago (last time I really participated in the cooking forums). I found Momofuku much more interesting and challenging, but I did pick up some tricks from the Lucky Peach book.
