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From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang.
“All these recipes are delicious! . . . Finally a book on Asian comfort food that’s both decadent and approachable.” —Padma Lakshmi
Award-winning and beloved chef Joanne Chang of Boston’s Flour Bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. The recipes in this book, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again, making it perfect for both adventurous home cooks and longtime fans of the restaurant.
“I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. It’s also written in a tone I love. . . . This is the way to have fun in the kitchen.” —Yotam Ottolenghi
“If you love the flavors of China along with a pan-Asian kicker, if you love delicious food laid out in a simple way so that YOU can cook it too, then this is your book.” —Andrew Zimmern
“The first time I set foot in Boston’s Myers+Chang, I was hooked. . . . Myers+Chang at Home shares their recipes and stories seamlessly, inviting us all to channel their infectious energy and master their inspired Asian creations with ease.” —Gail Simmons
From the Publisher
Hakka Eggplant from Myers+Chang at Home
Serves 6 (as a side)
Papa Chang eats everything. I mean everything. It’s a running joke at the end of any meal that if there is additional food at the table, we put it in front of him and little by little he somehow manages to demolish it. He’s got a healthy metabolism and a complete appreciation of all food. He calls himself an equal opportunity eater. Before we opened Myers+Chang, Christopher and I often had dinner at a local Taiwanese restaurant called Taiwan Cafe around the corner from our house. We took my parents there, and my dad went nuts over this traditional dish. He typically leaves ordering up to us because he’s happy with pretty much anything, but at Taiwan Cafe he always makes sure we order this. So I knew we had to create a version for our restaurant. The important ingredients are the thick dark soy sauce which adds a licorice-y taste and tons of Thai basil, which lends a different dose of the anise kick that is already present in the dish. The technique of cooking it first with a decent amount of oil before tossing it in the wok and cooking it again is pretty indulgent and what makes it special.
Directions
Preheat the oven to 350°F and place a rack in the center of the oven.
With a sharp knife, remove the stem from each eggplant and split the eggplant top to tail into two long pieces. Lay the flat sides down on a cutting board and cut each piece into 1-inch chunks. Do the same to the rest of the eggplant. Place all the eggplant in a large bowl. In a small bowl, whisk together the olive oil, salt, black pepper, and [1/2] cup water. Pour the mixture over the eggplant and toss very well with your hands. Transfer the eggplant to a large baking dish or a rimmed baking sheet (pouring any remaining liquid over the eggplant) and bake for 15 to 20 minutes. When it is done, the eggplant will be soft and you should be able to pierce it easily with a fork. Remove from the oven and set aside.
Place a wok or large, heavy, flatbottomed skillet on the stove and heat over high heat. Add the eggplant (no need to add oil) directly to the wok and stir for 1 minute. Add the Hakka Sauce and red pepper flakes. Toss and cook until the eggplant is well coated with sauce, 3 to 4 minutes. Add the basil and give the whole thing a good toss. Place in a large bowl and serve family-style.
Ingredients 3 pounds medium Japanese eggplant (9 or 10 eggplants) ½ cup extra-virgin olive oil 1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 recipe Hakka Sauce (recipe below) 1 ½ teaspoons red pepper flakes (use less if you are not a big spice fan) 1 cup fresh Thai basil leaves (about ½ bunch)
Hakka Sauce
Makes about 1½ cups Directions
In a medium saucepan, whisk together the hoisin sauce, low sodium soy sauce, Shaoxing wine, rice vinegar, black vinegar, thick soy sauce, and sugar and bring to a boil over medium-high heat.
In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry (see Note below). Whisk the slurry into the pot. Simmer, while whisking, until it is shiny and coats the back of a spoon, 1 to 2 minutes. Remove from the heat. The Hakka Sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Note: Don’t use warm or hot water because it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk, which is why you can’t mix it directly into the sauce.
Ingredients ½ cup hoisin sauce ½ cup low-sodium soy sauce 3 tablespoons Shaoxing cooking wine (or substitute dry sherry or dry white wine) 2 tablespoons unseasoned rice vinegar 1 teaspoon black Chinkiang vinegar 1 teaspoon thick soy sauce 1 teaspoon sugar 1 tablespoon cornstarch
ASIN : B073XCB16B
Publisher : Harvest (September 12, 2017)
Publication date : September 12, 2017
Language : English
File size : 58.2 MB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 443 pages
