Breakfast tacos
SERVES 4
“TacoscomeinmanyformsthroughoutCalifornia– traditionalversionsfrom trucks,
Koreantacos,andvegantacoswith jicama,”saysVivianLui.Picturedp97
4 tbspextra-virginoliveoil
230 gmfreshbreakfastsausage,
casingsremoved
1 smallonion,finelysliced
1 largepoblanochillipepper,
stemmed,seededandsliced
Seasaltflakesandfreshly ground
blackpepper
1 garlicclove,grated
8 smallcorntortillas
(about13cmindiameter)
8 largeeggs
Slicedjalapeño,pickledradish
and coriander leaves, to serve
1 Heata largenon-stickfryingpanover
medium-highheat.Add1 tbspofolive
oilandsausageandcook,breakingup
sausagewitha woodenspoonand
stirringfrequently,untilmeatis browned
(6-8minutes).Transfertoa bowl;setaside.
2 Add 1 tbsp of oil to pan; add onion and
cookuntiltranslucent(3minutes).Add
poblanochillipepper,seasonandcook
untilvegetablesbegintocaramelise
(5minutes).Addgarlicandcookfor
anotherminute.Transfertobowlwith
sausage.Wipepanandsetaside.
3 Meanwhile,toasttortillasover
a flameuntillightlycharredinspots
(1 minute).Flipandrepeat.Transfer
toa plateandcovertokeepwarm.
4 Crackeggsintoa mediumbowl,
seasonandwhisk.Returnfryingpanto
medium-highheat.Addtheremaining
2 tbspofoilandswirltocoat.Pourin
eggsandreduceheattomedium-low.
Foldgentlya fewtimesandtiltpanto
allowanyveryrunnypartstocook.
Continueuntilmostlysetwithlarge
billowycurds,about3-4minutes.
5 Toserve,divideeggsontotortillas.
Topwithsausagemixtureandfinishwith
jalapeño, pickled radish and coriander.Barbecued short ribs
SERVES 4
“Korean-styleshortribscookquicklyonthebarbecuegrillwiththeslightcharadding
a gooddepthofflavour.Thelightlydressedsaladcleansesthepalatenicely,”saysLui.
1 bunchofspringonions,halfroughly
chopped,halffinelysliced
1 smallAsianpear,peeled, cored
androughlychopped
3 garliccloves
1 tbspgratedginger
125 ml(½cup)soysauce
60 ml(¼cup)ricevinegar
40 gmlightbrownsugar
3 tbsptoastedsesameoil
150 gmkimchiradish,finelysliced,
plus3 tbspliquid
1.4 kgKorean-styleshortribs
(5-10mmthick)
2 tbspneutraloil,plusextrafor
brushing
2 headssmallgemlettuce,cut
crosswaysintostrips
1 tbsp toasted sesame seeds1 Placechoppedspringonions,pear,
garlic,ginger,soysauce,vinegar,sugar,
2 tbspofthesesameoiland2 tbspof
thekimchiliquidina foodprocessor
orblenderandpuréeuntilsmooth.
2 Placeshortribsina largebakingdish,
season,thenpourmarinadeoverand
refrigeratefor4 hoursorovernight.
3 Removeribsfrommarinade 30 minutes
beforegrilling.Heatbarbecuegrilltohigh.
4 Lightlybrushribswithoilandgrillfor
about2 minutesoneachsideuntillightly
charredandcookedtomediumrare,or
yourdesireddoneness.Setasidetorest.
5 Whiskoil,remainingsesameoiland
kimchiliquidina largebowl.Addlettuce,
radishandhalfthespringonionsand
tosstocombine.Serveribswithsalad
andtoppedwithremainingsliced spring
onions and sesame seeds.➤GOURMET TRAVELLER 99