Hey! Thanks everyone for coming out to Supperclub on Asian Night. Man, was it fun. We started cooking the kimchee a week in advance, and we didn’t stop cooking all week! We learned a lot, as we realized halfway through that none of us had done much Asian cooking beyond stirfrys and summer rolls before this. Let’s just say there was a learning curve, and lots of wonky experimentation. But in the end, we put our own spin on some pretty classic beloved recipes, taking cues from Dim Sum and Yakitori traditions. Here’s what we came up with:
Lemongrass Sake coolers
Pork Belly (or Veggie) Steamed buns with Fennel-Hoisin sauce, Pickled Watermelon and Pickled Cukes
Thai Papaya Salad with Peanut Brittle
White Grape Buttermilk Ice Cream Boba Drinks
Brussel Sprouts and Cauliflower with fish sauce and Puffed Rice (thanks David Chang!)
Lychee Sorbet and Green Tea Ice cream
***A Special thanks to our friend Leslie Belknap, who did the fabulous video compilation that we viewed while cooling our tootsies in the pool.