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Excerpt: Eat With Your Hands by Zakary Pelaccio

Excerpt: Eat With Your Hands by Zakary Pelaccio

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Published by EccoBooks
From the chef-owner of Fatty Crab and Fatty ‘Cue, who has been hailed as the next Mario Batali and Jean-Georges, comes a gorgeous, groundbreaking cookbook of Southeast Asian inspired, French and Italian inflected food that celebrates getting your hands dirty in—and out—of the kitchen

“To eat at Fatty Crew’s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.”—Sam Sifton, New York Times
From the chef-owner of Fatty Crab and Fatty ‘Cue, who has been hailed as the next Mario Batali and Jean-Georges, comes a gorgeous, groundbreaking cookbook of Southeast Asian inspired, French and Italian inflected food that celebrates getting your hands dirty in—and out—of the kitchen

“To eat at Fatty Crew’s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.”—Sam Sifton, New York Times

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Published by: EccoBooks on Nov 15, 2011
Copyright:Attribution Non-commercial

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10/11/2013

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20 | Fish 21 | Fish
 
Fish
F ish he a d Curr yGr illeds a rd ines  w i th Celer yroo t Puree  a ndle a F- a nd-Po a Ched r a  is inss a rd inete a  s a nd w iChesF ish Cooedin CoConu tM ilw i th F ire Ch il is te a MedlouPde Merse a   trou t  w i th Mussels ,s a us a Ge ,nd FerMen ted  toFu tun a  Bell y  w i th  a n  a PPro x  iM a  t ionoF  a  Cl a ss iCs a uCe duGléréro a s tedturBo tw i th G a rl iC P a rsle y P a s te , s wee t PePPer Puree ,nd Cl a Ms
 
Be ore Imo veto wardpiscine realit y, le ts  talkabou t  the 
ideal
  shmeal.Yourein a marke t.  Themarke tisbeside  the  wa ter. Allaround  you are pileso  sh,man y o   whichyou vene ver seen be ore. Allha verm, brigh tgillsand cleare yes.The y smell jus tsligh tl yo  the sea,  the glis tening skinsugges tingthe iridescen t  feshbelo w. You sit do wn a t atable. Jus t  ee ta wa y,  sh cooko vera charcoalgrill. A li t tlebo wl con tainingsome thing brigh t and spic y —limejuice,shsauce,chilies —isa t  the read y.  Your ea ting implemen t —aork, chops ticks —quickl yyieldsto  your hands,and  you pick and suckand lick un tilonl y bones remain.In m yversiono hea ven,  those bones arewhiskeda wa y  to  the deepr yer and re turn crunch y,comple tely edible,and en tirel y irresis tible.Unless  youlivein ahu tin  the Mala ysian seasideto wn o  Ko taKinabalu,yoursh realit y  willprobably be pre t t y damndi  eren t  romm y  an tas y. Bu t  youllbe  neaslongasyou  takethetime  tolearnwhich  sh are caugh tsus tainabl y (visi tw w w.mon tere yba yaquarium.org  oranup toda telis t ),andi yourequen t a goodsh marke ttolearn  wha tsin season and  wha tsimpeccabl yresh. Thenollo wthecommandmen ttha tNep tune spoke th un to Zakar y:nd  tha t  whichisresh, andaround i tbuild  th y meal.Ne ver  orcea  shin to a recipe.I i t’s no t callingou tto  youwithi tsbeau t y, lea ve i t be.M y  rs tgas tronomic reac tion upon  ndingaper ec tshis lime  juice,salt, and chili. No thingbe yond  tha tis necessar y.An y thing else is  jus tgra v y.Bu tI like gra v y, so some times m ymindwandersto wardsambalbelacan —apungen tmi x ture o reshchilies and  toas teddriedshrimp —oranherbalbro thpackedwi thclams oraunk y sauce made  romcrabroe.Ilo vei twhenwha te versauciness  tha t blesses  the  shhasno tes o thesea i tsel  — ermen ted shrimppas te,mussels,shbro ths,an y thing  tha t rein orcesthefa vor. Some thing pork yismigh t ynetoo.Oh,and as usual,ea twi thyourhands.
 
50 | Fish 51 | Fish
Lobster Wonton Mee
Woto Mee  te bread ad butter o te Cee-Malaya hawker talltat le te treet o cte lke Kuala Lumpur ad oter tow lke Peagad Malacca. it’ a earttrg-tuggg oup o lky oodle ad teder lttledumplg. T recpe  a g-ed twt o te bac vero: a lobter tock,carged wt a t o cl ol, wmmg wt lobter-lled woto.
serves 4
sea alt½ poud woto oodle,vermcell, or hog Kog oodle6½ tablepoo eutral ol, uc agrapeeed or caolaTwo 1- to 1½-poud lobter,parcooked ad meat removedrom ell (page 000)8 tablepoo (1 tck) ualtedbutter3 cup Lobter stock (page 000)24 ucooked Lobter Woto(precedg recpe)2 garlc clove, mced4 cup looely packed re pealeave, watercre, Ceewater pac, or baby bok coyleave
For Garnish:
2 teapoo Cl Ol (page 000) orreerved XO auce ol (page 000)½ cup tly lced callo4 re Ta brd cle, tly lced
1. Brg a large pot o water to bol ad alt t utl t tate lke te ocea. havea ce bat ready. Blac te oodle  te bolg water utl al dete, about4 mute. Dra te oodle, reervg te water, ad traer tem to te cebat. Retur te cookg water to te pot (you’ll ue t to cook te woto),addg more water  eceary.2. Dra te oodle, lay tem out o a paper-towel-led tray ad pat tem dry.Traer tem to a bowl ad to tem wt 1½ teapoo o te ol to keep temrom tckg togeter, te et tem ade.3. splt te lobter tal legtwe. heat te butter ad 1 cup water togeter a large eavy auté pa over very low eat, wkg cotatly a te buttermelt to emuly. We te butter a ully melted, add te alved lobter talad getly poac utl jut cooked troug, about 5 mute. Traer te talto a cuttg board ad lce tem legtwe ad te acro o you ave xpece.4. Add te claw to te pa ad getly poac  te lqud utl jut cooked troug,about 4 mute. Retur te lced tal pece to te pa ad remove t rom teeat. set t ade.5. Brg te coommé or tock to a trog mmer. Meawle, brg te pot o oodle-cookg water back to a tame bol. Drop te woto to te bolgwater ad cook utl tey foat to te urace, about 5 mute, te cotue to
Take noTe
a lt hpps t th stvtwrd th d  th prp.I yu’v gt  rid i thitch, divid th cig du-tis d c i ccrt. I yul r rspsibl r di-r, rd th rcip wll dhv ll yur igrdits dpts rdy. ad wr  fdigsm rids wh li t hlpi th itch.
LISTEN
Mdrill,
 
Solid 
—yes, yes, it is.DRINKFabio Lini’s Metodo ClassicoBianco, a white, sparkling pinotnero rom Italy.
cook or 30 ecod. Remove te woto wt a lotted poo ad dvde temamog our bowl.6. Wle te woto are cookg, eat te remag 3 tablepoo ol  a largeauté pa over medum-g eat. Add te garlc ad cook utl aromatc, about1 mute. scatter te pea leave to te pa ad to jut utl tey wlt. seaowt alt to tate. Traer te wlted leave to a bowl ad et t ade  a warmplace.7. Wpe te pa clea wt a paper towel ad retur t to te tovetop. Add teremag 3 tablepoo ol ad tur te eat to medum-g. Add te oodle,ake te pa, ad cook, udturbed, utl tey tart to crackle ad teuderde ave become crp ad golde (but ot brow), 2 to 3 mute. Lgtlyeao te oodle wt alt ad traer tem to a paper-towel-led plateto dra. Ue ktce cor to cut te oodle to our eve porto adarrage o te edge o large ervg plate. Top eac porto o oodle wt tewlted pea leave.8. Pour te mmerg coommé or tock to te bowl wt te woto tem. Te brot ould ully ubmerge te woto. Drzzle eac bowl wt clol ad top wt lced callo. st tat bowl ext to te oodle o eac plate.9. Put al a lobter tal’ wort o lce ad a claw o eac oodle moud.sprkle te lobter wt alt ad top wt te cle. Eat te oodle bytemelve or mote tem wt te coommé—ater all, t’ your party.

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