Bó Kho: Vietnamese Braised Beef Stew
Bó Kho is traditional Vietnamese braised beef stew with a multitude of layers of flavour. We are umami addicts, and this recipe literally makes you smack your lips with each tender mouthful – rich, deep flavours of the marinated beef, with ginger, garlic, and a hint of sweetness from the caramelised beef.
Gochujang and fish sauce add an unmistakeable Southeast Asian touch: fermented rice, chilli, garlic, and good fish sauce in the stew add those multiple levels of taste which leave your lips sticky after taking each mouthful: this is umami at it’s best. It is literally lip-smacking good, and puts a warm, fulfilling feeling in your stomach.
The Art of Baking - Artizán Pékség
On the first real cold day of winter, earlier this week, Urban Umami headed over to the third district in Budapest to talk to Gergő Fekete, the master baker, and brains behind our favourite bakery in Budapest, Artizán Pékség, known as much for its coffee as its bread and patisserie selection (we still cannot decide which to choose as our favourite!).
Titillate Your Taste & Brew Your Mind
After our visit to Zichy Wagyu, we visited one of our favourite microbreweries in Hungary, based in Szekszard: Brew Your Mind.
The best Wagyu in Central Europe?- We think so…
Zichy Wagyu, located in The Mecsek, is rich rolling farmland in the eastern-most region of the Mecsek (the hilly area to the east of the Alföld, the large plain in Central Hungary). It is a 50 acre farm which is divided into three parts and grazed at different stages by the herd throughout the year to maximise the herd to grass ratio.
It’s here, that we met Mihaly Zichy, whose wagyu farm is the longest established (2009) in Hungary and supplier to the leading restaurants, hotels, and discerning clients throughout the country.
Wagyu Grading (BMS, USDA) and the difference between Kobe and Wagyu
Wagyu beef is specially bred to contain specific amounts of fatty acid lipids in the marbling in its meat combined with iosinic and glutamic acids which comprise the basics of umami. This makes Japanese wagyu tastier than regular cattle due to its special breeding programs to enhance flavour.
Fish and Chips Urban Umami Style
For this dish we prepared the Hake in a fruity Lambic beer batter with rosemary chips and a summer salad. The Lambic batter is a delicate flavour that compliments the fish and goes well with a fruity summer grilled salad.
Our Remoulade was made with Shio Koji fermented cucumber – this has to be prepared a few days in advance and keeps in the fridge for up to a month. Shio Koji gives the remoulade a unique umami (traditionally this is made with yeasty white bread).
Fresh, crispy, perfect for a light meal when entertaining or just something special for Friday. We hope you enjoy it!
