For my Wednesday Test Kitchen, I reached back and went old school. I happened to be a New Mei Wah searching for some random items when I came upon one of my very favorite green vegetables called "Kang Kong" in the Philippines and "Tong Sum Choi" (translates to Hollow Heart Greens) in Chinese. Having found these fantastic greens, I decided to cook them in a classical Chinese preparation - with a fermented bean curd sauce. That's how my momma would do it and if you don't retain those things, then it gets lost forever.
I also picked up some wonderful Iacopi farms baby favas, which can be eaten whole. I sliced them thinly on a bias a paired them to stir fry with some flat noodles.
The protein of the night were 48 hour vadouvan short ribs that Ryan Farr had prepped for an event that we tag teamed on Sunday. Apparently he used my house made vadouvan, which is cool.
Onto the menu:
Tong Sum Choi with Fermented Bean Curd
Baby Whole Favas with Flat Rice Noodles
48 Hour Vadouvan Short Rib (not mine)
Onto the pics:
9 minutes ago