Chinese sausage has much to offer that other sausages quite simply do not. These meats are different than their western counterparts in that they are usually smoked, filled with fat, and carry with them longevity, meaning that one can benefit from them for a lot longer than the traditional pork sausage. They are also different in flavor. With Chinese sausage, one can expect a sweet and dried taste to go along with the hotdog like look. It is the perfect answer for taste and protein to the hungry person sitting around the house looking for something to tide them over between meals (or looking for an actual meal itself). These sausages are normally discovered in stir fried, rice dishes, and omelets.
King Phojanakong has long been known for his creative takes on standard classic dishes. With Chinese sausages, he has continued that reputation, and at his Kuma Inn restaurant, he has added a little extra boost of flavor that one cannot get anywhere else in the civilized world—until now. Following the standard preparation of these sausages, one can add further touches such as the caramelized onions and the chile lime dipping sauce. By incorporating these ingredients, King Phojanakong has not only revolutionized the Chinese sausage, but he has also inspired others to use their creativity in preparing a standard favorite with an all new zest.
King Phojanakong’s keys to success are to shop every day for new meat selections that keep his dishes tasting tender and succulent for human consumption. He prefers to stay on top of his ingredients in order to avoid the possibilities of preparing a dish that tastes stale and outdated. While most can benefit from the long shelf life of Chinese sausage, Phojanakong has a little higher expectations between his cooking and his customers, and it shows in the final product.
Phojanakong is an unlikely candidate for culinary genius. His first love were the subjects of archaeology and psychology, two areas where he received a degree from the City College of New York. While it does not seem like the two go with cooking, for Phojanakong, they all very much tie together. By studying the history of Chinese cuisine, he put his skills to use to chart a course of food preparation that has never been done before, not just with his Chinese sausages but for all the dishes that he prepares at the Kuma Inn. Delving in to psychology, he values knowing the tastes and preferences of his audience, and doing so aids him in being able to experiment with his cooking variations.
While Phojanakong has been labeled as a fusionist when it comes to cooking, he tries to run from this idea. He does not like the idea of being compared to some kind of mad scientist when it comes to food preparation. Each of his flavor selections are well thought out. There is none of the “let’s try this just because” mentality. He believes that knowing his audience enables him to better understand what flavors will be successful.
With the Kuma Inn, Phojanakong has a quaint but potent restaurant in the heart of New York that caters to tastes from all over the world. He understands the psychology of hunger and the great dishes of the past. In so doing, he prepares culinary delights that are fit for the future, and that have made his restaurant stand out from the rest of the pack. In a world where people are afraid to try new things, Phojanakong has made a career of carefully and thoughtfully going against the grain to prepare dishes of simultaneous simplicity and complexity.
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