Friday, May 6, 2011


today is so far a perfect day, so very summer.
after waking up at around 3pm, i went straight to happy hour
enjoyed cocktails, sushi, and good company. (glad we finally got to hangout, z...!)
happy hour continues at home...
coconut water + russian standard + fresh strawberries + lots of ice.. yum.
my new favorite cocktail.
the meal i just enjoyed alongside my drinks:

maemil/soba noodles + momofuku's ginger-scallion sauce + salmon seared in sesame oil.

david chang is magic. 
he found and mastered that elusive middle ground 
between the $2 falafel stands and 3-michelin starred restaurants in nyc 
 the momofuku restaurant group provides good quality food at reasonable price.. 
and more importantly, without the pretense. 
something truly fresh.

though it is my greatest wish to eat at each of his restaurants someday, 
(ko, ssam, ma peche, milk, noodle)
to hold me over til then,
 i whipped up a batch of his ginger-scallion sauce the other day.
seriously... it is magic. 
plus it could NOT be any easier to make, and it tastes even better the next day.
i've been eating it with everything. sushi, even bread... even straight up w a spoon! wow.
it was a perfect match w the salmon and buckwheat noodles. 
simple and yum.

this, as well as my recent addiction to coconut water (and my forever love of russian vodka),
 have completed my day :)

HAPPY SUMMER. so so happy.


david chang/momofuku's ginger-scallion sauce
(from the momofuku cookbook)
  • 2.5 cups thinly sliced scallions (green and whites, from 1-2 large bunches)
  • 1/2 cup finely minced fresh ginger
  • 1/4 cup grapeseed or other neutral oil
  • 1.5 tsp usukuchi (light soy sauce)
  • 3/4 tsp sherry vinegar (i just used white vinegar..)
  • 3/4 tsp kosher salt, more to taste

mix all ingredients together.
season to taste with salt.