Asian Woman Roasted Like A Pig
Cherly Fleitas
One of my favorite meals is roasted sweet potatoes dipped in ketchup. Yes, I said meal. I can take down a whole pan of the stuff if there's nothing else around. Generally, I just sprinkle them with my house seasoning and roast them until they're a little crispy. I don't even like ketchup that much but I am all about it with these. It's a non-recipe, but one I basically lived off of in my 20s.
While I love using it in many forms of cooking, I think gochujang really shines when roasted because the sugar means you're pretty much guaranteed fantastic caramelization. I like to add a little honey or sugar to really amp up the caramelized goodness, which also balances all the flavors fantastically.
A few years back when I was still pregnant, I offered to be her personal chef. She of course refused initially, saying she could never impose on a pregnant woman like that. I pushed, as I frequently do and convinced her that as soon as I got too big (literally) to handle the job, I would let her know. And so I continued to cook for her and her family until I was at the gigantic size of 8 months pregnant. I had my baby and once my mommy mind regained its consciousness and became more than mush I started working for her again.
Loved this - I didn't notice the measurement for the noodles so I just used one (8.8oz) package of soba noodles thinking that was right, but it looks like the recipe actually calls for two packages. I found one package gave me the right proportions anyway since I like to have extra sauce! I also used a bit less water in the sauce since mine was thin enough. Loved the chewy texture of the roasted mushrooms, and I also added some edamame for a bit of extra protein.
Absolutely delicious. I roasted them in miso and oil and sautéed greens just like the recipe says. Simple and fantastic. I will look for these turnips differently now.mi had only eaten them raw and although good, nothing like roasted.
Yes, those little turnips are so delicious. My Japanese friend serves them roasted just like you do .
And we also make Miso Tsukemono ( pickles ) with them, which is so wonderful and good for you. All you do is slice the turnips, not too thin/not too thick, put them in a bowl and add a few Tbs miso , and toss it all together. Put in a jar in the fridge, and you can enjoy them after a few hours. Very tasty. The Japanese love to eat their pickles at the end of their meals.
Sahni has since expanded Tagmo to include a full menu of Indian regional dishes, some of which are difficult to find elsewhere, like sabudana vada: crispy tapioca cakes with potatoes, roasted peanuts, and green chiles served with tamarind and mint yogurt chutneys.
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