Está bien comerse una #pizza completa uno mismo. AMÉN! 🤪 .
El horno de piedra y los leños de quebracho colorado, son nuestros cómplices para cocinar de forma natural, amalgamar los sabores y texturas y lograr que cada receta tenga nuestro sello personal y el perfume de la madera..
.📌Amenabar 3201 📲 4544-9993 // 4544-6431 // 4780-2555
Duddell’s London Bridge
Chilled mango cream shaved ice, sago, pink grapefruit, mango sorbet: £12
Loving the detail of the decoration on the rim of the bowl - very pretty! Taste/flavour wise this dessert did remind me of the classic mango sago dessert back in HK. The mango was very fragrant and had a lovely ripe sweetness to it. However I felt that there wasn’t enough shaved ice to accompany the thicker texture of the mango purée cream. It’s a little too much to just eat the mango cream on it’s own (because it’s not thin/liquid like the HK dessert) but it is refreshing and more palatable when you eat it with the ice. So definitely more ice would make this dessert better. In my opinion though, I think the price is quite steep for what the dessert is.
simple meal i made earlier this week: steamed brown rice, braised lotus root, sautéed mushrooms, napa cabbage, and kimchi. the lotus root is the star of the bowl: it’s saucy with a tender crunch, braised in a sticky soy-sauce rice wine reduction (recipe below!)
hope you’re having a great saturday! it’s cold and blustery today, almost got blown off my feet on the way back to my car after teaching this morning. (tailwind tomorrow please??)
BRAISED LOTUS ROOT
* 1 large fresh lotus root
* 1 tbsp vinegar
* 2 tsp neutral oil
* 1 cup water
* 4 tbsp soy sauce
* 2 tbsp rice wine
* 2 tbsp brown or coconut sugar
* 2 tbsp Korean corn syrup (sub maple syrup)
* 2 tsp sesame oil
Peel lotus root with a potato peeler (cut off tough ends first), then slice into 1/4in thick slices. Place in a large saucepan, add 1 tbsp vinegar and enough water to cover, and bring to a boil, then simmer for 10 minutes. Remove and rinse well with cold water. Heat oil over medium heat in the same saucepan and return lotus root slices to the pan, sautéing for 3 minutes. Add in water, soy sauce, rice wine, and sugar, and boil uncovered (flipping slices occasionally) until liquid is reduced, about 15 min. Add in syrup and sesame oil and stir until liquid is almost completely gone, about 4 more minutes. Remove from pan and serve. Leftovers will keep in the fridge for up to five days.