Comments on: Late Summer Udon — Cool, Easy, Perfect

By: chris

chris — Fri, 18 Sep 2009 17:34:50 +0000

Eric, i haven’t but will try….
Btw, the one that i prepared do not need to be refrigerated. Just cover will oil.
Some of the advantages of the garlic:
- Prevent heart attack
- Reduce Cholesterol
- Blood “cleaning”
- Kill germs

By: Eric

Eric — Fri, 18 Sep 2009 17:17:12 +0000

Em — yes, the whitish pink one, really firm, looks very fresh. I picked up a huge bunch of it the other day at New May Wah (on Clement) for I think 2.99/pound, which is ridiculously cheap. Berkeley Bowl also always has it. I think I saw it once at Whole Foods but it was like $12/pound!

Chris, thanks. Have you ever used garlic confit? I’ve pretty much switched all garlic use to confit:

http://www.breakawaycook.com/blog/2008/04/03/garlic-confit/

By: chris

chris — Fri, 18 Sep 2009 16:26:50 +0000

“With dark soy source and garlic oil” – My old time favourite
Preparation:
1- Fine chopped garlic, heat the pain with oil and stir the garlic until golden brown. (Always stir to prevent garlic burning). Let it cool and store it in tight container(with oil). Note that this can be made ahead of time and be used in other dishes as well, it can be last for couple weeks but i always finished quick
2- Cook the udon and run under cold water, follow by running through in the hot water again (as this dish is good when served hot/warm)
3- Put couple teaspoon of dark soy souce on a plate/bowl, add 1 teaspoon of the garlic+oil(can add more if you like garlic), little white pepper and light soy sauce.
4- Then add the udon on to it and stir well. It taste even better when add roasted pork, pak choy, wontan etc.

By: Em

Em — Fri, 18 Sep 2009 15:12:33 +0000

Lemon and ginger sounds good! What’s young ginger? Is it the whitish, pinkish one?

These days, dried udon is pretty good. But nothing can beat the freshly made udon!