In this episode of How-To, Abby Lee, head chef of Mambow in East London, walks us through her dark soy sauce & coriander braised pork belly dish called Babi Chin. A classic Peranakan Chinese dish with bold flavours, that anyone can make.
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#munchies #porkbelly #foodie
Once you make a BLT like this you’ll never go back.
Max Halley, owner of Max’s Sandwich Shop, shows us how to make the most delicious BLT, whilst arguing that the sandwich is the height of culinary sophistication.
#BLT #sandwich #munchies #london
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In this episode of How-to, Max Halley, owner of Max’s Sandwich Shop, shows us how to make the most delicious BLT possible and why, despite what you may have heard, the sandwich is the height of culinary sophistication.
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Adrienne Cheatham is in the MUNCHIES test kitchen showing us how to make her homemade biscuits with sausage gravy. Flaky biscuits are the perfect backdrop for this hearty and creamy herb-filled gravy.
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Fany Gerson of La Newyorkina and Fan Fan Doughnuts demonstrates her recipe for churros. Mexican cinnamon takes center stage, and Fany ups the game by serving these with a caramel sauce instead of the more common chocolate sauce. She also shows how to turn this already excellent dessert into an ice cream sandwich, giving you two desserts in one.
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Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip.
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Chef Anita Shepherd from Anita’s Yogurt is in the MUNCHIES test kitchen making aborrajados, a Colombian street food snack that can be made vegan! Anita’s plant-based version of her beloved aborrajados consist of ripe plantains, pumpkin puree, vegan mozzarella cheese, and a secret fizzy ingredient (ok, it’s beer). Fried in batter and served with a creamy guasacaca sauce, these aborrajados are an irresistible treat.
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Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese. Jae fire-roasts the corn for an extra smoky flavor before broiling it with creamy mozzarella until golden and bubbly. He finishes off the dish by topping it with a spicy Korean Tajin and parmesan cheese. Check out the recipe here:
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Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it. Eunjo makes two versions: one that features flavorful and textural vegetarian ingredients like pickled daikon and pan-roasted pea shoots, and another with soy-marinated salmon and a creamy horseradish sauce. Check out the recipes here:
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