Jenn has become suuuper good at taking photos of our food with her iPhone and our cookbook is going to look way better now—when ever we decide to make one.
This snack here was a result of our excursion to Uwajimaya, a local asian market. It’s awesome and I’m always pumped and overwhelmed when I walk in there. Same with Seafood City.
This one is way easy. Trust me.
Grilled Chinese Eggplant.
Baby Bok Choy sautéed with ginger.
Bavette (flank steak) marinated in toasted sesame oil, garlic, ginger, and soy sauce.
Soy cured egg yolk.
I honestly didn’t do anything except marinate the meat and cook the bok choy. From there I just plated it. Easy.
'Til the next dish!