콩나물 무침 (kongnamul muchim)
kongnamul muchim, or korean seasoned soybean sprouts is another banchan that i'd often go for second or third helpings at a korean restaurant. i think this one is an acquired taste since it can taste rather raw and grassy to some people but i love it coz its like eating veggies and beans together. i like using soybean sprouts rather than the smaller mung bean sprouts for the crunch and texture but they're actually interchangeable for this dish. if you use mung bean sprouts, the name for it would be sukju namul (숙주 나물) instead.
the concept of a shop-within-a-shop, or rather cafe-within-a-shop seems to be all the rage now. think hairloom & caramel, a cafe within a hair salon, jams cafe inside prologue bookstore and tea cosy inside eclectic attic, a furniture shop.
this recipe by ju of thelittleteochew that didn't require any of those. having made cream-laden soups like clam chowder before, i very much prefer this kind that uses very little cream but is instead thickened naturally with potatoes. the soup is sweet, flavorful and satisfying!
sadaharu aoki is undoubtedly one of the world's most recognized pastry chefs. when i visit tokyo next year, not only am i going for pierre herme and laduree but i'm gonna visit sadaharu aoki (and hidemi sugino) as well. so far, i've not been able to find any of his recipes (not even in books) therefore i was elated and somewhat surprised to come across this recipe for one of his best sellers, the valencia entremet. orange chocolate, as you know, is my favorite dessert combination and probably one of the widely used as well when it comes to entremets, so i couldn't wait to try it out!