Tuesday, January 8, 2019

Confession of a snobby fish eater : grilling perfect salmon

It should be a sin to overcook a fatty, unctuous pink salmon slab into dry, stringy meat flakes that smell like cat food. Yes, I agree grilling or cooking salmon is much more troublesome than grilling a steak for several reasons. Fish tends to stick to the pan or grill, creating a nightmare ritual of attempting to pry the fish off the cooking surface — usually destroying the fish in the process. Second, the skin can sometimes fail to crisp up.

My method will yield the most succulent coral pink belly within and the crispiest skin for a great textural contrast. Salmon, though fatty, can sometimes taste bland. Don’t worry, I’ve got you covered with this tangy, chimichurri sauce. This is one sauce recipe you’ll want to memorize because it’s so versatile and can be served over almost anything grilled — vegetables, poultry, or beef. Sometimes, I even slather it over a bowl of spaghetti and eat it in front of TV. Pure bliss.

Monday, December 3, 2018

In defense of Kyay-Oh

“It is just another asian noodle”, uttered 20-something traveller  with a thick European accent, in response to my suggestion to eat Kyay-Oh, while she was in Yangon night market.

“Blasphemy”, I thought internally, while probably doing a terrible job at hiding my mortified face.

“What??? Kyay-Oh is not just another asian noodle,” said my accompanying friend from the States, half-chucklingly, with an obvious-but-failed intention to diffuse the heat.

Monday, September 4, 2017

Shaving my head & Shan noodle

I am practically bald now. You can see through all my scalp and all. Yes, I am 26-year old and bald. It took me over 5 years to be able to own up to the word “bald”.