By nature, I’m a habitual creature. I like daily rituals. They give me a sense of comfort; deviations to this regular formula are welcome but with a note of caution. For example, my favorite breakfast sandwich is lightly buttered slices of sourdough, crumbled hard-boiled eggs, and a spoonful of harissa. Sometimes the harissa is swapped out by a chilli crisp (Lao Gan Ma, obviously!) Once a month, without fail, I get an order of dan dan noodles from Silverlake’s Pine and Crane restaurant. It’s heavenly and satisfying, with lots of crunchy peanuts and thin cucumber matchsticks. Their pan-fried pork buns and beef rolls are equally spectacular; the seared crust on those bread is pure gold. If you make a trip, these three dishes should be on your order. Kimchi Lentil Soup There were many requests for winter soups, especially ones with heartier textures, so this week, I’ve got one of my favorite winter soups for you, and it uses kimchi and dashi as a quick way to build the flavor. Besides lentils, you can use white beans like cannellini and fold in 1/2 cup of cooked pearl barley. It’s satisfying and doesn’t need a lot of work. To make it vegan, leave the egg out. No reviews 1 small onion/150 g, halved lengthwise and thinly sliced 6 garlic cloves, grated or thinly sliced 1 cup/224 g chopped kimchi, chopped 1 tsp dashi or hondashi 1 cup/200 g cooked black lentils 4 cups/960 ml water Fine sea salt 2 hard-boiled eggs, peeled and halved lengthwise (leave if making vegan) 2 scallions, trimmed, both white and green parts thinly sliced Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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