Asian Fusion
Sometimes I just get the taste for certain foods, and get the urge to try something risky. This is one of those times, and I do believe I got away with it.
First, Cantonese Pan-Fried Soy Noodles: bean sprouts, sliced (whites) and jullienne'd (greens) scallions, Japanese soy sauce, Chinese black soy sauce, sesame oil, sea salt, sugar, Japanese sake, fresh-ground Chinese hot white pepper, and Hong Kong style egg noodles.
Next, Wasabi Roasted Cauliflower: cauliflower (broken into small florets), sesame oil, wasabi paste, sea salt, and fresh-ground black pepper.
Finally, the risk, braised Asian-Style Beef: Texas tri-tip, braised for 6 hours in beef broth, balsamic vinegar, local honey, Chinese black soy sauce, Vietnamese fish sauce (Red boat), sriracha sauce, smashed garlic, and smashed ginger. This turned out like an Asian form of the German sauerbraten, and it was just so tender and good.
Enjoy,
Rich P