In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
We had pork left over in our fridge. When I looked at it, I kept envisioning some type of Asian-inspire barbecue sandwich. We had some Coke left over from a recent party and I thought about how some Korean mamas marinate beef in the sugary soda. I wanted the crisp caramelization found in Korean barbecue, the vinegary-dressing in Vietnamese sandwiches, and I had various Chinese spices around the kitchen.
Jessica picked up some of the fluffy fish balls with pork centers, as well as cuttlefish balls, during a recent trip to Flushing. She had the idea to eat them with a spicy sauce. I took it upon myself to fulfill that desire. Well, even though there’s a good amount of spice in this sauce, it came out more tangy because the vinegar and sugar really balanced the heat. It is delicious.
