by Chevy Goh | Oct 8, 2019
• 1 1/2 oz. mezcal • 1/2 oz. The Perfect Purée Pink Guava Puree, thawed • 1/2 oz. fresh squeezed lime juice • 1/2 oz. agave nectar Method: Add ingredients into shaker with ice cubes and shake vigorously. Strain and serve on the...
by Chevy Goh | Oct 2, 2019
• 8 oz. The Perfect Purée Tamarind Puree, thawed • 1/2 lb. dates, pitted • 2 tbsp. cumin, ground and roasted • Pinch of Asafoetida • 2 tsp. black pepper, ground • 2 tsp. cayenne • 3 tsp. black salt • 1 tsp. salt • 1/4-3/4 cup sugar, amount used depends on the...
by Chevy Goh | Oct 2, 2019
• 1 cup sabudana • 1 cup water • 1 tbsp. canola oil • 1 tsp. black mustard seeds • 1 tsp. cumin seeds • 2 ea. serrano chili, minced • 1 tsp. curry leaves • 2 cups potato, 1/2” dice, boiled or roasted • Salt as needed • 1 tsp. sugar • 1/2 cup peanuts, roasted • 2 tbsp....
by Chevy Goh | Oct 2, 2019
Ingredients: 1/2 cup The Perfect Purée Yuzu Luxe Sour blend, thawed 3/4 cup soy sauce 2 tbsp. rice vinegar 1/4 tsp. garlic, micro-planed 2 tbsp. ginger, grated 1 tsp. lemon zest 2 tbsp. sesame oil 1 oz. canola oil 2 lb. broccoli di ciccio, trimmed in 2” pieces Salt as...
by Chevy Goh | Oct 2, 2019
Ingredients for Yuzu Marinade: ¼ cup The Perfect Purée Yuzu Luxe Sour blend, thawed 2 tbsp. garlic, minced 2 tbsp. garlic chives, minced 4 tbsp. lemongrass, minced 6 tbsp. fish sauce 6 tbsp. sambal 4 tbsp. sesame oil 2 lb. beef coulotte, fat trimmed, cut into 2” wide...
