We are very fortunate to have friends who know way more than us. As I was talking chow fun with our good friend Doron Wong, of Lotus and Cleaver (home of bacon and eggs chow fun) and Northern Tiger, a dumpling-centric noodle shop, he offered up his recipe and new-to-us technique, cooking the noodles like crepes. The technique is as simple as making crepes. I no longer need to juggle a steamer and sliding plates and a hot mess. I cooked the ho fun as crepes and stacked them between cut sheets of parchment paper. Tomorrow we will begin exploring traditional and non-traditional ideas with them.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
