What’s my definition of a flavor punch in a meal?
I would say that it’s like it sounds…a “PUNCH”! Bold and strong, not
subtle. Not just something that enhances flavor like salt or pepper but a primary flavor like anchovies, miso, a pungent cheese, fish sauce, capers or even chocolate.
When trying to recall my first ‘flavor punch’ meal, I couldn’t really narrow that down but I definitely was intrigued with Asian ingredients not being the norm from my childhood. Hot Chinese mustard, fermented foods & seasonings, kimchee etc, all very bold.Get people excited about your dish! #ChefRonnie Click To Tweet
I encourage you to get people excited about your dish! Use buzz words to generate interest & anticipation. Make food EXCITING! When doing this interview with I used words like..SIZZLING HOT, SPICY KO CHU JANG, FRESH WAIPOLI LETTUCE, HIGH-SPEED BLENDER. You get my drift.
Tell me your favorite “Flavor Punch”?
- For the meat…
- Sliced ribeye meat 1 pound
- Marinade below…
- Soy sauce 1 cup
- Sugar ¾ cups
- Yellow onions (peeled & sliced) 1 cup
- Garlic (minced) 1 tsp
- Black pepper 1 tsp
- Sesame oil 1 tsp
- Sesame seeds 1 tsp
- Water ¼ cup
- For the sauce…
- Kula onion 1 cup
- Rice wine vinegar ¾ cup
- Fresh ginger (peeled and minced) 1 tblsp
- Ko chu jang 1 cup
- Sugar ½ cup
- Nalo Farms Honey ¼ cup
- Soy sauce 1 cup
- Cilantro (loosely packed) ½ cup
- • Blend all ingredients until smooth in a blender.
- • Can be refrigerated up to a week.
- To plate…
- Waipoli butter lettuce 12 leaves
- Marinated bean sprouts ¾ cup
- Marinated glass noodle (marinate in somen dressing) ¾ cup
- Kochujang vinaigrette (see recipe) ½ cup
- Kimchee ¾ cup
- Arrange the lettuce leaves, sprouts, noodles, kimchee & sauce on 2 large plates nicely and refrigerate.
- To serve;
- 1. Drain the meat of it’s excess marinade.
- 2. In a hot pan with a little sesame oil sear the meat on high until cooked through stirring frequently so it doesn’t stick.
- 3. Serve the meat on a sizzling platter with the accompaniments.