slurp du jour

same house, same kitchen, same cook

2007-01-29T10:02:00.000-08:00

Slurp du jour has moved!

It's still the same house, same kitchen, same cook . I just need some minor renovations so that Slurp Du Jour can be pleasing to your taste buds, and appetizing to your viewing pleasure too!

Do pop by for a visit in my new home ! I give you a warm welcome! :D

Do, Don, Done!

2007-01-11T13:53:00.000-08:00

I have not tried making Western-style pork chops yet, and looks like I will not in some time. You may not believe it, but when I made Chinese-style or Freestyle pork chops, it was my first time having pork loin chops in my grocery shopping list. And other than one first time attempting making a Thai dish - Kai Pad Bai Kaprow or Thai Basil Chicken , this should be my second time attempting some cuisine other than Chinese, Southeast Asian, or Western. I will DO a Japanese DONburi! Yes, Tonkatsu (Japanese-style pork cutlets) curry DON, will be DONE in less than 30mins away. Let's DO it! The DON. I am not a tonkatsu specialist who have spent years observing how to prepare the frying oil in a proper manner and exact temperature, the type of bread crumbs used, and the precise moment that the cutlet should hit the hot oil. This end product here, however, is a succulent piece of pork cutlet with a crisp, and light crumb coat.

Tonkatsu-curry don (2-3 servings)
Ingredients:
-Oil for frying
-4 boneless pork chops, each about 1/2 inch thick
-1 egg
-2 tablespoons cornflour
-1 cup(or more) panko bread crumbs
-1 pack SB curry sauce (or any Japanese curry sauce)

Method:
1.Pound pork to 1/4 inch thick using meat tenderizer or back of a cleaver. Beat egg until blended. Coat both sides of pork with flour, then dip into egg and finally coat thoroughly with bread crumbs.

2.Pour oil at least 1 inch deep into electric frying pan or deep frying pan
3. Fry pork in oil until golden brown, about 3 minutes on each side.

4.Cut pork cutlets into strips, place pork cutlets over cooked plain rice, and serve with Japanese curry sauce

It's DONE!

Tag: SB curry, tonkatsu, don, pork cutlets, Japanese

Iron Chef vs Tigerfish in Lychee cook-off

2007-01-09T13:22:00.000-08:00

I have watched quite some episodes of Iron Chef America and everytime I do, I will laugh at the Chairman(portrayed by Mark Dacascos). That must be the easiest job of a Chairman you can find. Every episode without fail, the Chairman of Iron Chef America just makes the same statement (his script must be less than a page long, to be more accurate- maybe less than ten sentences in the entire one-hour show)

In the words of this Chairman..."MAY THE BATTLE BEGINS!"

Iron Chef and challenger - Tigerfish look, as the secret ingredient is unveiled, and the Chairman continues..."the secret ingredient is... LYCHEE!"

The verdict is out even without the panel of judges. How can Tigerfish with no professional experience surpass the Iron Chef? Moreoever, Tigerfish only does 2 dishes, out of the 5 dishes which is required of the competition. Hey, but Tigerfish is alone in the battle. No sous chef, no assistant.

Dish No.1 - Lychee cocktail drink
Can you see there's actually a lychee in an ice-cube ?

Place a lychee in each compartment of ice-cube tray, and fill with water, as if freezing, to get ice-cubes. Once frozen, drop 1-2 cubes in one serving of drinking water, there...you have a party drink. As the ice-cube melts, a wee bit of lychee juice blends with water, PLUS, you can eat that lychee when you finish off your drink! Cool. That's my style of non-alcoholic cocktail for everybody. Definitely a good chill-off during summer (though still some months away).

Dish No.2 - Lychee chicken
If you like Sweet and Sour Pork, or Orange/Lemon Peel Chicken, then you should love this dish as well, since it's both sweet and tangy.

Lychee chicken(serves ~4)
Ingredients:
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)

Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water

Method:
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.

Tag: lychee, chicken

Where is Saigon ?

2007-01-08T14:59:00.002-08:00

Don't cheat. What is the country that first comes to your mind when you see or hear "Saigon" ?

It's named Hong Kong Saigon Seafood Harbor Restaurant, located in Sunnyvale,CA. Is it some kind of Hong Kong-Vietnmese cuisine since Saigon is a former name of Ho Chi Minh city in Vietnam ? Nope. For this restaurant, Saigon simply means 西贡 or Sai Kung - a town on Sai Kung Peninsula, in New Territories, Hong Kong, and this Sai King town is well-known for seafood. Ok, hopefully this will clear up your doubts about the type of cuisine you are going to get here. Yes, 100% Hong Kong cuisine! During weekends, the crowds start building up after 11am. So, our best bet is 10am (when it just opens). The seafood porridge/congee is cooked to perfection. Smooth congee, with hints of natural sweetness from the shrimps, scallops and fish slices. We usually don't order lots of dim-sum dishes here since there's always the congee to fill us up. Our standard must-haves and faves are these...

Well, to be technically correct, Saigon is in fact a name or place related to Vietnam. Since I'm on the "Saigon" topic any way, how about some pho , or Vietnamese noodle dish ? We chanced upon Pho Nam, when the other pho place (can't even remember the name now...) we have tried before near El Camino, Mountain View, was closed for that day. Since then, we became loyal customers to Pho Nam.

Tag: bay area food, bay area, dim sum, pho

Where is Saigon ?

2007-01-08T14:59:00.001-08:00

Tag: bay area food, bay area, dim sum, pho

Double boiled, all members of the family

2007-01-08T14:59:00.000-08:00

I'm now too sick to get back to normal kitchen routine. I can't even speak in complete sentences. It should be "this double-boiled soup is suitable for all members of the family". I do know that missing words and truncated sentences can lead to deep serious misunderstanding. Oops!

Slowly but surely, I hope, this double-boiled soup can whet your appetite.

Lacking a good understanding of chinese herbs, such soup packs save me a trip to the chinese herbal/medicine shop to choose herbs for a particular soup.

雪耳润肺汤 - it writes "Suitable for all members of the family"

It should be one of those least artificial pre-packed food, since there are no preservatives, no additives, no artificial flavorings. The herbs are pre-chosen(usually dried) and combined in a pack to yield soup that can either improve general health, or target certain deficiency in health such as loss of appetite, remove phelgm, improve yin/yang deficiency etc.

First, lean pork was blanched (to remove scum), then placed at the bottom of a bowl. The ingredients/herbs (杏仁, 玉竹, 雪耳, 无花果, 蜜枣) in the soup pack were then placed on top of the pork, and water added such that the pork and herbs were completed submerged.

It's now time for double-boiling.
I had a first attempt, using double boiling technique to cook this soup. Double boiling is a cooking technique to prepare delicate food such as bird nests and shark fins etc. The food is typically covered with water and put in a covered ceramic jar. The jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients such as chinese herbs.

So soothing to drink. No bitterness, and it's naturally sweet. Can you see the essence ?

Tag: herbal, chinese herbal, soup

And in future when you see prawns, you can say "Got Milk?"

2007-01-05T13:22:00.001-08:00

Curry leaves at $14.99/lb...Curry leaves at $14.99/lb... that pack of curry leaves is still surviving in the chiller section of my fridge after so long. Oh, they are truly hardy, aren't they ?

Do people still count sheep if they can't get to sleep? If I count curry leaves, I'll definitely keep awake through the night. I'm still left with so much, and if I don't use them, they will end up in the trash bin again.

The curry leaves made their first debut in my Nestum Butter Prawns-Next time when you see cereals, you should not just say "Got Milk?"

Now, the curry leaves are making an appearance in Prawns in Spicy Milk Sauce-So, in future when you see prawns, you can say "Got Milk?" ! Yey!

Prawns in spicy milk sauce(serves 2)
Ingredients:
-600g medium-size prawns; slit back, deveined and de-shelled
-1tbsp butter
-3-4tbsp curry leaves
-1tsp red chilli pepper flakes
-3tbsp fresh milk

Seasoning:
-1tsp sugar
-1/2tsp salt
-1tsp curry powder

Method:
1. Deep-fry prawns in hot oil till cooked. Dish and drain.
2.Melt butter in a pan and saute curry leaves and chilli flakes till fragrant. Add in milk, seasoning and bring to simmer
3.Add in prawns, stir-fry till well-mixed
4. Dish and serve

Tag: prawns, shrimps, spicy milk sauce

Bean*sprouts+tomatoes =

2007-01-05T13:22:00.000-08:00

I thought I could use a mathematical equation to represent this because it's as straight-forward and simple to make, and prepared by a logical mind, as Bean Sprouts Tomatoes Soup!

Is this a soup, I don't know, but I've had it before. It's a wonderful soup to cook, drink and eat, for a change. Don't be deceived by the simplicity of the ingredients. Bean sprouts and tomatoes can make wholesome flavorful soup!!

Bean sprouts tomato soup (serves ~2-3)
Ingredients:
-3/4lb bean sprouts, washed with roots removed
-2 tomatoes, washed and cut into bite-size pieces
-1/2lb lean pork(optional; can be omitted if going vegetarian)
-salt to taste

Method:
1.Blanch the pork in boiling water to remove scum
2.Place blanched pork in slow-cooker and cook for 1hr
3.Turn to low heat, add bean sprouts and tomatoes, simmer in slow-cooker for 15-20mins
4.If you prefer more crunch to the bean sprouts and tomatoes, simmering for just 10 mins will do

Tag: bean sprouts, tomatoes, soup

Sin City - Need to stay away from them, at least for now

2007-01-05T13:21:00.001-08:00

Whatever chocolates, or doughnuts, how can they be more sinful than these ? Buffets for breakfast, dinner, breakfast, dinner, breakfast, dinner. Most Vegas breakfast buffets have a "egg station" where you can opt any style you wish -omelette, fried, sunny-side-up, scrambled.

Always found in the spread are sausage, bacon, ham, more scrambled eggs, eggs benedict, corned beef, pancakes, waffles, french toast, bagels etc. Breakfast buffets range between US11.99-13.99 in the Strip hotels. But the more expensive ones usually serve better quality food, likewise for dinner buffets(price range between US16.99-24.99). And you can always find crab claws, shrimps/prawns and prime rib in dinner buffets with the other miscellaneous standard items. THAT'S...a lot of food!

Notice the mountain of crab claws. Eat all you can !

The next peak beside the crab moutain is a pile of prawns/shrimps. Also, eat all you can!

Don't mention buffets to me now. I need to stay away from them at least for a month.

Tag: travel, Las Vegas, buffets

Sin City -Love at first sight, then bite

2007-01-05T13:21:00.000-08:00

I was long introduced to these sweeties by this sweet lady even before her post. I did not have a single bite on the originals till I was in Las Vegas. Perhaps their open factory in Excalibur, Las Vegas has attracted me to the first bite. It was love at first bite, at least for the doughnut family. I can't remember when was the last time I've had doughnuts. It's not something I would reach out for unless there is a lack of choice. But, Krispy Kreme (KK) doughnuts, they are yummy! I ate one, not enough...then I grab another. OH, Simcooks, does that mean I have to walk for 200 mins?? I will continue to have KK doughnuts back in California. KK is also available in Hong Kong, and Japan, to sweeten the Asian tooth. Where is the nut ? Where is the nut ? Well, the dough without the nut called Doughnut. Hey, I remember Dunkin' Doughnuts in S'pore. Have they receded due to poor response? Is doughnut not the IN thing in S'pore ? I better have as many KK as I can before I return home.

For the sweet tooth, I'll leave you with this. The open factory that made me love at first bite. Watch, how the doughnuts flip over, and how they undergo the (sugar white) glaze waterfall treatment.

(I did not take this video because I was so paranoid that the memory card in my cam will run dry before I capture all the sights of Vegas. Courtesy:whoever took the video and upload it)

Tag: travel, Las Vegas, Krispy Kreme, doughnuts

Sin City - So Sweet!

2007-01-05T13:20:00.000-08:00

Many know that the sugar coating on M&M chocolates is patented but not many (at least I do not) know that part of M&Ms history has to got to do with the U.S army. They were developed initially for the U.S army? I did not know that. I was ignorant. I reckon they could still have chocolates that "melt in their mouth, not in their hand" while fighting a war.

I prefer dark bittersweet chocolates. M&M is not for me. But it's free to enter this five-storey building. Ok, will just take a look what the craze is about. Oh no, I could not even move freely in this building. People, people, people. IT'S A CULT!

Four floors of retail space devoted to chocolate-covered candies, everything from T-shirts and golf-club covers to calculators and martini glasses. Just like any other Disney or Warner Brothers retail store. I was not impressed.

I was tickled by all the 3D exhibits along the walkway, though.

They come to life !

Tag: travel,Las Vegas, M&Ms, chocolates

Reader of the Lost Art

2006-12-29T16:02:00.000-08:00

This is neither the sequel nor spoof of Indiana Jones. I am just one reader of a lost art here...the nearly lost art of a great steak. This sight somewhat captured my attention, while on a recent vacation. I chanced upon this refrigerated cooler not inside the restaurant, but by the side of the restaurant entrance, along the main walkway of continuous human traffic.

The sign reads "This is real beef being dry aged on the bone, for 15 days following three weeks of wet aging. During this period, the sirloins undergo enzymatic changes that intensify flavor, deepen color and tenderize the meat by softening the connective tissue. We then broil our steaks on an open mesquite grill for a flavor only available at... Gallager's"

Though I did not dine at this steakhouse(told you I am just a reader/on-looker), I came to find out that dry aging is a time-honored technique at Gallagher's-Broadway's first steakhouse, and its reputation as a New York institution is based on the finest cuts of perfectly-aged beef. All beef is hung in a refrigerated cooler(like above), at a specific temperature and humidity. This natural aging method not only makes the steaks more tender, but concentrates flavor while it allows water to evaporate away. Do expect the cost of dry-aged beef to be 2 to 3 times the cost of regular beef, though. That was why I did not even take a baby step into the restaurant.

Oh, I was not in New York. This is VEGAS !!! Las Vegas!

Tag: Las Vegas, dry aging beef, New York New York

All the pleasure and the "P"s, no guilt

2006-12-29T13:48:00.000-08:00

Heavy rains in Singapore, snowstorms in Denver, storms in California, earthquake in Taiwan...ooh, what's happening this winter month of December ?

Living almost half my life in Singapore, I did not know much about seasonal fruits. I took it for granted sometimes, as most fruits I enjoy can be found all year round in Singapore. I miss papayas! Uncommon in California, and even there is, they are very expensive. I should say "I miss papayas@99cents each, in Singapore".

While pears are more of a summer/fall fruit, persimmon and pomegranate are considered winter fruits.

You have to bite a Fuyu persimmon like an apple, that's suggested. So, I did.

Commercially, there are generally two types of persimmon fruit; astringent and non-astringent. Astringent persimmons(such as Korean and Hachiya variety) contain very high levels of soluble tannins and are unpalatable if eaten before ripening. The astringency of tannins can be removed by exposure to light over several days, or artificially with chemicals. These astringent persimmons can also be prepared for commercial purposes by drying. Non-astringent persimmons(such as the Fuyu and Hanagosho) are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

And I've got pomegranate seeds in a small-pack like this, too. Try it in salads or top over vanilla ice-cream. Add colors and crunch!

You can eat the seeds with the red seed pulp surrounding it.

Tag: seasonal fruits

Linguine vongole, this time it's for real (well, at least part of it)

2006-12-28T14:35:00.000-08:00

I was inspired by Rasa Malaysia for this dish. I've wanted to do linguine vongole for some time now. That time, I did not have clams. NOW, I DO! BUT, the remaining white wine sitting in my fridge is not giving me good signals. Though I would usually "save" unfinished wine with a vacuum pump wine saver then let it chill, this method might be good just for 1-2 weeks. BUT, I've forgotten when I left that unfinished bottle in the fridge, so I'm not sure if the wine is still good. Ok, I will label "opened on MM/DD/YY-date" on the bottle in future. BUT......
No more BUTs...you just have to discard the remaining wine NOW! Luckily, the wine was one of those 2 buck chucks from Trader Joes, if not it would have been so wasteful.

BUT, BUT...now I do not have white wine to cook my linguine vongole !!! Here comes Shaoxing cooking wine to the rescue!

Linguine vongole (as side-dish, serves 2)
Ingredients:
-4-6oz linguine (this is a side dish, thus this pasta quantity)
-1lb of manila clams (tips on cleaning clams in which I did step 1. and 2.)
-1 stalks of scallion/spring onions, cut into small pieces
-2tsp crush ginger
-2 cloves garlic, chopped finely
-1tbsp olive oil
-2 cups Shaoxing wine
-1tsp sesame oil
-dashes of black pepper
-pinches of red pepper chilli flakes

Method:
1.Cook the pasta in salted boiling water until al dente
2.Meanwhile, heat up Corningware pot with 1tbsp olive oil on medium heat
3.Stir fry ginger and garlic till fragrant
4.Add in the clams, Shaoxing wine, then let it cook and simmer, covered, for 3-5mins
5.Add in scallions, sesame oil, black pepper, chilli flakes, cook and simmer, covered until all shells are opened. When the shells open, the clams are cooked!
6.Add in linguine to the clams and mix well

7. Serve...clams are in the limelight here. If you prefer as a main dish, more pasta can be used.

Tag: linguine, vongole, linguine vongole, seafood, clams

Infectious Tofu!

2006-12-22T12:17:00.000-08:00

"Mad cow disease", "bird-flu" or "spinach E-coli" outbreak? People start freaking out when they see beef, poultry or spinach. Infectious, because the tofu "disease" has spread from Rasa Malaysia , to Simcooks , and now...to me. Simcooks- since I'm not allowed to "eat your tofu", I gotta make and eat my own tofu. When I'm armed with tofu and minced pork, Mapo Tofu is what I'll usually make. For some time, I've wanted to do something different - and do away with using bottled chilli bean paste, just for once.

When I had my ingredients ready, I did not have red chilli in the list. But I reckon I could still make steamed tofu with my intended seasoning. Rasa Malaysia has used soft tofu for steaming, and Simcooks, has got firm tofu for frying, while I'm going to use firm tofu for steaming. Did you see, the infectious "disease" just mutated ! And it tasted as good! Soft or firm, steam or fry!

Steamed tofu with minced meat (serves 2-3)
Ingredients:
-1 block firm tofu/beancurd
-1/2lb minced pork
-1tbsp chopped shallots
-1/2tsp dried anchovies, soaked in warm water, rinsed off, and chopped finely
-1/2tsp dried shrimps, soaked in warm water, rinsed off, and chopped finely
-1tbsp chopped scallions/spring onions
-1tbsp oil

Seasoning:
1/2tsp dark soy sauce
1/2tsp sugar
dash of sesame oil and pepper

Method:
1.Steam the tofu at high heat for 10-15mins
2.While the tofu is steaming, heat up 1tbsp oil and saute the chopped shallots till fragrant. Add in dried anchovies and shrimps and fry till aromatic
3.Stir in minced pork, spring onions, seasoning, and mix well. (Do a taste test here. As I've added anchovies and shrimps for that crunchy texture, I did not have to use a lot of soy sauce since dried anchovies and dried shrimps are already salty. You can adjust the amt. of soy sauce based on your preference.)
4.Remove and place over steamed tofu

Tag: tofu, beancurd, steamed tofu

MEATBALLS on STEROIDS ! - A prediction come true

2006-12-22T09:55:00.000-08:00

Ok, I've done some reflections on my older posts and made some new predictions as well. While many predictions about nanotechnology and miniaturization have been made before, there's still much uncertainty on mass-commercialization and mass-acceptance of these technologies. I made a short-term prediction on UP-SIZING instead. Well, at least, when things get smaller(mini-, micro-, nano-), you need to look at them with BIGGER eyes. And THAT, is already one UP-SIZE! Forget the microscope, or focused-ion beam.

And while most predictions made this year, are for the coming 2007 or the next few years; my prediction made two days ago@*Star Wars* Episode 8-The Hidden Secret , came true today.
Do continue to predict what will be that secret ingredient (image posted in *Star Wars* Episode 8-The Hidden Secret). Leave comments of your predictions there, for the next battle of Iron Chef vs Copper Cook.

This is what happens when Meatballs goes on Steroids! Not those Star War Arctoids (though they are pronounced quite the same).

Yesss, yessss, yesssss, these are meatballs. Each meatball measures ~6-8cm in diameter on average. They are meatball, ok, not meat patties. So it's unusual to see them so big.

I'm eating 狮子头 - lions head!!! No, no...I'm not that lion-hearted even I've had my share of turtle soup. And I assure you...you do not need to have a lion-heart to savour lion's head. You just have to have THAT BIG mouth of that diameter!! Bwahahahahah....

So named because of the shape of the cabbage, which together with the meatball resemble a lion's head (I guess meatball makes the head, and cabbage-the mane?). My version comes with rice vermicelli, makes a good one-dish meal.

Stewed lion's head (serves ~4)
Ingredients:
-~1lb minced pork
-400g Napa cabbage, cut into 6cm lengths
-1tbsp dried shrimps, soaked in water to soften then rinsed off water
-8caps fresh shitake mushrooms,wiped with damp towels, stalks removed and caps sliced; or
dried Chinese mushrooms, soaked and diced
-crushed ginger(you can use fresh ginger if you have that)
-1 stalk scallions/spring onions, cut into small pieces
-oil for frying
-200g vermicelli(mifen,bee hoon), soaked to soften

Seasoning:
-2tbsp dark soy sauce
-1/2tbsp corn flour or egg
-1tsp ginger juice
-1/2tsp sesame oil
-2 stalks scallions/spring onions, cut into small pieces
-salt and pepper, to taste

Sauce(option, mix together):
-1tbsp dark soy sauce
-chicken stock(option)

Method:
1.Mix pork with seasoning ingredients, make into meat balls (~6-8cm diameter for each)
2.Roll in additional corn flour and deep fry in oil till brown

3.Drain and set aside, while discard the oil leaving 2 tbsp
4.Heat oil and fry ginger, mushrooms, dried shrimps and cabbage
5.Add in stock or water, simmer for 10mins, then add in the meat balls

(I purposely tried to make it look like a lion's head, but in all directions I look, it does not look like one. Maybe I was wrong to conjure that head and mane image, or I'm just not destined to be a make-up artist)

5.Add in vermicelli and simmer further for 5-8 mins
6.Thicken with sauce ingredients (Optional. By this time, the soup should be very tasty. Add the sauce ingredients if you find too bland)
7.Garnish with spring onions and serve

Tag: stew, minced pork, cabbage, stewed lion's head, ProBlogger Project

Chinese-style, Western-style or Freestyle

2006-12-20T16:45:00.000-08:00

There are many ways to marinate and cook (grill or saute) pork chops. How I should do mine? Western-style pork chops marinade tend to include worcestershire sauce, molasses, pepper, salt and/or honey; and the pork chops are usually glazed with pineapple sauce, or topped with apple or cherry sauce. I'll try Western-style pork chops in future but for now, just feel like some Chinese-style pork chops. Those which sometimes can be ordered in Tze Char stalls...called many names but the one I remember is 排骨王. I gave a shot at this based on some imagination, so it can be called Freestyle pork chops. Oink oink goes swimming !

Chinese-style pork chop
Ingredients:
-2 slices of pork loin chops (~ 1cm thick)
-2tbsp cooking oil (canola, peanut...)

Marinade:
-1tsp dark soy sauce
-1tsp honey
-pinch of salt, sprinkle over raw meat
-pinches of black pepper, sprinke over raw meat

Topping Sauce:
-30ml water
-1tsp corn flour
-1tbsp tomato ketchup

Method:
1.Before marinating the pork, tenderize it first by using a meat tenderizer, or using the back of the cleaver
2.Sprinkle salt and some pepper over the pork; then add dark soy sauce and honey to marinade pork. Leave it in fridge for 1/2 hour or more
3.Heat pan with about 1 tbsp of oil and grill the marinated pork on slow fire, about 4mins each side
4. When the pork are all cooked, set aside and use the remaining oil to cook the topping sauce
5. Mix topping sauce ingredients and pour into pan, then stir until boil
6. Top the sauce over pork chops

Oink oink goes splashing and did not drown!

Tag: pork, pork chops, chinese pork chops

Kang kong's friend is your friend, and kang kong's enemy is also your friend

2006-12-19T16:28:00.000-08:00

Without scrutinizing the stems to check if it's hollow, these will definitely pass off as water spinach (kang kong, or in Mandaring -空心菜, which means hollow-stems vegetables). Can't seem to find water spinach in the Asian supermarket that I frequent here. Then, I saw this - 番薯叶. These are tapioca leaves, aren't they? (though it was tagged in the supermarket as yam leaves). For once, I suddenly felt that knowing how to read Mandarin word characters (华文字) is useful. Tapioca leaves, the leafy greens that sits second after kang kong, to be suitably fried with sambal.

Sambal tapioca leaf (serves ~2-3)
Ingredients:
~1lb tapioca leaves; wash thoroughly and peel off tough bark (I seriously advise peeling off the tough bark on the stems, or cut off the stems. I did not, and the stems were rather tough to bite and chew on after cooking)
-1tbsp sambal chilli belachan
-1tsp dried shrimps; soaked in warm water, rinsed off, then finely chopped
-some warm water

Method:
1.Heat pan with oil on medium heat
2.Add in sambal and dried shrimps, then fry quickly for 1-2mins. Add in some water if mixture is too dry.
3.If you have cut the stems from the leaves and want to eat the stems, add in the stems first to fry for 2-3mins
4.When stems start to soften, add in the leaves and fry for another 1-2mins
5.Goes well with rice, so serve immediately

Tag: sambal belacan, tapioca leaves, vegetables, sambal chilli

Shiokingly good Singapore Part 10- ROJAK mix of food ! ~End of Season 1~

2006-12-18T15:56:00.000-08:00

This Singapore series just does not include EVERYTHING we have devoured in five days. All in all, it was an eclectic mix of food- from the home, hawkers, coffeeshops, bistro, cafe. Not only we've eaten rojak near the laksa stall in Katong , at the end of 5 days, I also felt "rojak" in my stomach.

tigerfish's "Shiokingly good Singapore" series ends here. To recap the series, here it is :
Part 1-Prawn mee
Part 2 Turtle soup
Part 3- Laksa
Part 4-Porridge and fried carrot cake
Part 5 - Hong Kong cafes
Part 6- Mee pok/kuay teow mee
Part 7 - Roti prata
Part 8- Szechuan in Vivo
Part 9 - Yet Con chicken rice
Part 10 - Rojak, and ~end~

Tag: singapore, singapore food, singapore food review

Shioking good Singapore Part 9- I have YET been CON here

2006-12-17T10:48:00.000-08:00

Yes, it's Hainanese Chicken Rice, what else ? Yet Con@Purvis Street just got that old charm within. Not only that, the chicken rice is fantastic! You can also order other side-dishes but I'm not sure what's on their menu for side-dishes; as our usual routine order will be chicken rice (with the chicken AND, the rice), a small-plate of roasted pork belly("Siow Bah", 烧肉) , the usual greens, and depending on our food moderation gauge, we'll decide if we want some chicken liver and gizzard.

I've heard before that the true-blue authentic Hainanese Chicken Rice must be prepared using a breed of chicken from Hainan Island, named 文昌鸡 (Wen Chang chicken?). I'm not sure if Yet Con uses 文昌鸡 for their chicken rice, but their chicken rice is good! Of course, not forgetting the traditional condiments by the side- chicken rice chilli, sweet(black) sauce and minced/crushed ginger.

You can't taste it...and the chicken is tender and succulent

I do not have the patience like Simcooks, who gives the chicken a royal treatment. In almost half my lifetime now, I have not even gone to any single spa session, and oh my, this chicken is so lucky to get one before me!

Tag: singapore, singapore food, singapore food review

Shiokingly good Singapore Part 8-Szechuan in Vivo

2006-12-16T19:23:00.000-08:00

I'm not teaching about biomedical sciences here, as in-vivo to those specialized scientists means experimentation done in or on the living tissue of a whole, living organism. I'm referring to Vivo City - Singapore's largest retail and lifestyle destination, and the Szechaun Hot and Sour Soup noodles in The Asian Kitchen. As if I've not done enough shopping in U.S.A, and have to head back into the usual Singapore shopping crowds. I'm just curious about how "big" is "big", as it's bigger than Suntec city mall, so it claims. But it can get nowhere bigger than the biggest shopping mall in the U.S.A as almost everything in the U.S.A is sized-UP. And it's true, every shopping mall is the same. Nothing special about Vivo City, except that it'll be somewhere for non-gamblers to head to when the Sentosa Casino Resort opens in a few years time.

I enjoyed the hot and sour soup very much, plus...

the noodles in it.

Tag: singapore, singapore food, singapore food review

Next time when you see cereals, you should not just say "Got Milk?"

2006-12-15T16:33:00.000-08:00

~If some of you are wondering, there're three parts more before my "Shiokingly good Singapore" series ends. I can't seem to finish posting all of them and it'll make one post too long. For some time in my blog, I've been multi-tasking, between the past-my S'pore visit(backdated posts), and the present-back in California(actions to-date)~

This must be one of those long forgotten dish to be cooked at home. The ingredients are quite readily available, and it's a quick and easy dish to prepare. BUT, the most shocking part (at least if I cooked this in the Bay Area) is, the curry leaves are sold at $14.99/lb !!! What?!?!? More expensive than salmon steak and prime rib ?!?! And then, I came to know that curry leaves are very hardy plants and can be easily grown. But why are they still so expensive ? Unless those I've bought are imported leaves. Am really puzzled till now. Curry leaves are so hardy that even insects and pests shun them, because the leaves have a distinct curry aroma that apparently acts like a natural insecticide. It must be true because I never found a single hole in any of the curry leaves.

I've even forgotten to say what I wanted to cook (still thinking of that $14.99/lb price tag, sorry). Using cereals, for a savoury dish in Cereal Prawns, also known as 麦片虾.

Cereal Prawns (serves 2-3)
Ingredients:
-600g shell-on medium-size prawns; slit the back with veins removed, clean the prawns and pat-dry
-oil for deep-frying
-1tbsp butter
-1tsp red chilli pepper flakes
-2-3tbsp curry leaves
-1pack Cereal mix (can be substituted with 1/2 bowl Nestum cereals, 1tsp sugar, 1tsp non-diary creamer, pepper to taste)

Method:
1.Deep-fry prawns shell-on in deep pan with hot oil till golden brown. Dish and drain. Discard the oil
2.Melt butter in the same pan, saute chilli flakes and curry leaves till fragrant
3.Add in Nestum cereals, sugar, non-diary creamer and pepper and stir-fry till aromatic
4.Add in prawns and mix well

5.Dish up and serve

So, the next time you see cereals, you should say something like "Got prawns?"

Tag: prawns, shrimps, cereal,cereal prawns

Shiokingly good Singapore Part 7-Disappointing Prata in Frankel Avenue

2006-12-15T09:14:00.000-08:00

Must go Jalan Kayu for prata! Ok...I heard you. But we did not have much time to spare to go all the way to Jalan Kayu, and Frankel Avenue used to have good prata too. Yes, "used to". I'm not sure if the original stall owners have moved. However, the roti prata we had in Frankel Avenue was disappointing. The prata was tasteless and moist, rather than crispy. I prefer my prata to be on the crispy side so that after topping with the curry sauce, it'll not be just one mushy mush in my-bite and-chew. Of course, the curry sauce was also...sigh...no "oomph" in it...and so little.

Check out the Malaysian version of Roti Canai @ Layang Layang, California

Tag: singapore, singapore food, singapore food review

Linguine vongole, NO clams, please

2006-12-14T16:01:00.000-08:00

"I want to order a plate of Won Ton noodles, without the Won Ton"..."Give me a pizza, no toppings, no cheese please". Try ordering this way in anywhere, and I bet you'll get that nasty look that says "Are you trying to be funny or what?!"

Ok, I'm cooking linguine vongole this time, NO CLAMS! Scusilo, hello ? But I'm using exactly the same key ingredients (minus the clams) required of a vongole dish! Olive oil, garlic, white wine etc. A shrimps on hand is worth a clam I do not currently have. Alright, have some Linguine Gamberetto instead.

Linguine gamberetto (serves ~2-3, as a main dish)
Ingredients:
-1/2lb linguine
-1/2lbs medium-sized uncooked shrimps
-1-2tbsp olive oil
-3 cloves garlic, minced
-1/2cup white wine
-some broccoli florets, blanched and chopped to smaller bite-size pieces
-some mini sweet peppers, julienned to strips
-1tsp dried oregano
-red pepper flakes, to taste
-salt and pepper, to taste

Method:
1.Cook the pasta, about 7-9 mins, in salted boiling water until al dente
2.In a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for ~ 1min
3.Add the oregano, shrimps and wine, and cook over medium heat until the shrimps are cooked (turn pinkish red)
4.Add in blanched broccoli and sweet peppers and stir-fry lightly for 1min
5.Drain the pasta, reserving a small cup of pasta water. Add the pasta to the shrimp mixture in the pan, and mix well, adding a little of the pasta water if the mixture seems dry.
6.Serve immediately

Alternatively, if you have already done up some grilled shrimps, you can skip step 2. and step 3., just add the wine to the grilled shrimps to deglaze, and continue from step 5.

Tag: linguine, garlic, shrimps, vongole,gamberetto

Shiokingly good Singapore Part 6-When there's a wait and queue, you know there's good food

2006-12-14T15:50:00.001-08:00

During weekends, there is usually a 1/2 hour (sometimes even up to 45min) wait for this simple mee pok (flat noodles) dish @ East Coast Road. We've done another one - one of our favorites...132 Mee Poh Kueh Teow Mee. In Cantonese, the numbers "1 3 2" is pronounced as "Yat San Yi"...and translates to "一生易 " in Mandarin; and in English, simply means "One Whole Life Easy". Hmmm...Chinese are really sometimes superstitious, ya? No "1 6 4" on a car license plate number or house no.,please... taboo,taboo (give a "1 6 8" instead). Difference in just one number, but the former would suggest "being down-on-luck forever", while the latter would suggest "prosper all the way!". "4" is "sey"(Cantonese)-"死"(Mandarin)-"death(English); while "8" is "fatt"(Cantonese) - "发"(Mandarin)-"prosper"(English). So, if you see some addresses along any retail blocks in the Bay Area that are numbered "8 8", or "8 8 8", there's a 99.99% chance that it's opened/owned by a Chinese! Haha! Just wondering if the DMV in California allows car buyers to bid/buy car license plate numbers. Well, Singapore does allow that. Pay a fee to buy your favorite set of numbers for your precious car.

Back to mee pok. Like laksa, there is also a clone war for this one. But for 132 Mee Pok, the chilli/heat index is High! And unlike Teochew Bak Chor Mee that usually contains black vinegar ( my fake version here), 132 Mee Pok does not add black vinegar to its noodles dishes.

Am sweating...eating these noodles with chilli, in hot humid Singapore...

Tag: singapore, singapore food, singapore food review

Shiokingly good Singapore Part 5-茶餐厅, new kid on the block

2006-12-12T15:57:00.000-08:00

One of the first 茶餐厅 to open in Singapore , and it's along East Coast Road. They must be doing quite well since they've opened another branch in Novena. Hong Kong 茶餐厅 or cafes are becoming popular in Singapore, only recently.

We've tried the stewed beef brisket noodles before and know it's good. So, we orderd that.

There are more than 250 items to order from the menu. So if you are one that loves variety in a menu, then this is it!

First time trying their HK fried carrot cake with XO sauce

Hmmm...I remember this shape! Looks almost exactly to what Simcooks has.

Tag: singapore, singapore food, singapore food review

Crab DIY

2006-12-11T16:56:00.000-08:00

Since it's already the crab (dungeness) season (mid-November to end-June in Northern California), we were procrastinating if we should head off to San Francisco to have some crabs again. We've had steamed dungeness crab in San Francisco before. Should we go back again? Juicy crabs...steaming hot...during this fall-winter month, the thought itself is already enough to make me hungry and drOooo...oool. For sure, that is not the cheapest place to have dungeness crabs. Then, where else is ? I don't know since I do not have that extra cash to spend, and to review "places to eat crabs" (unless someone pays me to do so...hahah). But, but, but...there is one good recommendation I want to make. Go and buy live dungeness crab from your known or familiar sources (Asian supermarkets, or any supermarkets that have live seafood counter or station), then have a crab DIY at home.

The night before our crab expedition, we were still squabbling..."to go or not to go", "to buy or not to buy", "to kill or not to kill", "to steam or to boil". So, here's the outcome. We bought the live creature from 99ranch market. There were two large water-filled tanks of live crabs, being sold at $3.69/lb. Since the staff helping us at the seafood station at that time only speaks Cantonese, oh...blame it on my poor Cantonese language command when I started using sign language - pointing to the crab and showing the number ONE, on my finger to tell them I want to buy a crab; then demonstrating that "chopping" action using my hand to indicate "please help me kill the crab". Though it was not my intention, the staff chopped it into pieces for me as well (thanks to my "chopping" sign-action). I survived, but the crab did not. Paid $8.27 for an approx. 2-pounder live(or rather "just dead") dungeness crab.

As it was still some hours away from lunch time, the crab was briefly "inspected" to make sure any remaining gunks were cleaned and washed off, placed on a plate, into a Ziploc, then into the refrigerator it went (do not keep a dead crab unattended for a couple of hours as it will start to lose its freshness and turn bad).

Time for lunch!
Method:
1.Get the crab out from the refrigerator and prepare the wok for steaming
2.Fill the wok with water for steaming, start boiling the water
3.When the water in the wok starts to boil, place the crab in steaming position into the wok

4.Steam, covered for 15-20 mins. Within this time, the crab turns from purple-brown to bright orange, and then, time to eat!

There are completely NO REGRETS! Steaming is still the best way to enjoy dungeness crab, IMHO. Very flavorful, since you don't lose much of the juices through the other boiling method. A dish, simply done yet so super-tasty, super-delicious, super-flavorful...no words can describe. And what's better, you could have this cooked dish for less than $10!

I'm now more confident to handle this unfamiliar creature. Till the next time a crab sees you, it'll be in different fashion.

Tag: bay area food, crab, steam, steamed crab, dungeness crab

Be flexible with satay

2006-12-08T16:20:00.000-08:00

But I still want to eat my satay!!!...since I've bought ready-made satay sauce sometime earlier and need some satay in order to start using the sauce.

I know it's weird that I have the sauce first, then think of making satay. Most would have planned to make satay, then think about the sauce.

Chicken satay recipes tend to have different marinade ingredients compared to beef satay. If you feel "beefy" today, try Sim's beef satay recipe. But if you feel "chicky" (or cheeky), give this chicken satay recipe a shot.

Oh, this is what I call being flexible, when I do not have the privilege to own any electric grill or stove-top gridle, and have to use the usual frying pan(just make sure it's shallow and has a large wide surface) to grill my satay. Being flexible with satay, does not mean you flex the skewers while eating your satay. You can if you want to but I guarantee you, it would not make the satay any tastier. And "satay needs to have that "chargrilled" color!!!" Ok, I heard that. Means having that burnt color/texture on the satay that makes it taste somewhat good. On the pan, you can use your kitchen tongs (not THAT thongs...heh) to "exert some pressure" on the satay such that it sizzles twice as much, on contact with the hot pan.

Chicken satay (makes ~25 sticks)
Ingredients:
- (~1lb) or 4 chicken thighs or chicken breasts (deboned), cut into strips 2cmx6cm

Marinade:
-2-3tsp curry power (mine contains coriander, cumin, turmeric...the key ingredients in chicken satay marinade)
-2tbsp canola oil
-1-2tsp brown sugar
-2tsp ground garlic
-1tsp ground ginger
-dashes of salt

Method:
1.Marinade chicken pieces 2 hrs before cooking the satay or leave marinated chicken in fridge overnight
2.Thread the chicken pieces onto bamboo skewers
3.Place chicken on shallow large base pan to grill. Grill each side for 4-5mins, then turn to other side and grill for another 3-4 mins
4.Serve with ready-made satay sauce

See... my satay did have that "chargrilled" look, using the tongs-method!

Tag: satay, chicken, chicken satay

Shiokingly good Singapore Part 4 - A Singapore culture

2006-12-07T16:25:00.000-08:00

[kopi kau /gow, gaU/] is Hokkien, and kau (of liquids) means 厚 in Mandarin; or thick in English. Mainly a coffeeshop (kopi tiam) language, this simply means thick coffee, or freshly brewed black coffee with "not-so-much" evaporated milk. On the other hand, kopi-si is coffee with much more evaporated milk in-ratio, compared to coffee; and kopi-o is simply black coffee.

Start your morning with a kopi-o, -kau or -si (any way you like it) and flip-read the newspapers

The Americans and the English have options to go breakfast continental on cereals with milk, muffins and pastries, or to go for a hot breakfast of eggs, sausages and bacon; while most Singaporeans enjoy their cooked breakfast items ranging from nasi lemak, fried bee hoon, fishball noodles, wonton noodles, prawn noodles, fish or pork porridge, and many many more. What you can imagine having for lunch, Singaporeans have them for breakfast! Hey, that's what I call...culture.

Just last month in Singapore, we had pork porridge and fried carrot cake for breakfast in Jiu Shan Coffee Shop-junction of Telok Kurau and Changi Road (located across Telok Kurau Road's Kim San Leng Coffee Shop)

Yes, that's fried carrot cake(Chinese-style), not this type of carrot cake.

Tag: singapore, singapore food, singapore food review

yumMEE!

2006-12-07T16:20:00.000-08:00

They say Mee Rebus is a true marriage between Chinese and Malay kitchen - egg noodles with various garnishes (egg, shallots, fried bean curd, bean sprouts ) topped with a rich shrimp sauce of Malay mixed spices and Chinese bean paste. But I say Mee Rebus is a trio of Chinese, Malay and Italian kitchens.

Well, I've tried their curry and mee siam and Simcooks recommended that I try their mee rebus as well. I tell ya...the mee rebus is equally droolingly good, plus the instructions to cook it are so easy. Well, I've missed out re-visiting any mee rebus stall back in Singapore but it's ok...since this Bay Area version tasted real yumMEE!

I've used hard-boiled eggs, prawns, cilantro, shallots, and serrano peppers (substituting green chilli) as my garnishes. Yes, I know serrano peppers are mexican but (the usual) green chilli are usually sold in a pack of many, in Asian supermarkets over here, and I can't be biting on those remaining chillis I've not used. Can I buy 2 green chillis "on-the-loose" just for my mee rebus ? Anyway, the serrano peppers tasted EXACTLY like green chilli (maybe they are green chilli, just of different origin), and it's crisp-n-crunch! If your chilli threshold and heat index is not that high, remember to slit through the peppers lengthwise and remove the seeds under cold running water, coz' the serrano peppers are HOT even to the bare senses of the nose(hachew!) and eye (oh my, and I was only removing the seeds under running water).

Excuse me, why Italian ? Oops, I almost pass on that. Ok, coz' the egg noodles are substituted using spaghetti. And yes, yes, yes, it's another perfect match, if not better (as you can have that added al dente texture). Mee rebus means boiled noodles in English, so I have not violated any rules in using spaghetti, have I ? Haha, but I'm good at breaking rules in the kitchen.

Mee Rebus (serves 2)
Ingredients and garnishes:
-1/2lbs spaghetti
-12 deveined and deshelled medium-sized shrimps, cooked (boiled)
-3 hard boiled eggs
-few stalks of cilantro, julienned
-2 serrano peppers, sliced
-2tsps fried shallots
-Prima Taste Premix, Mee Rebus

Method:
1.Follow instructions on the Premix pack to cook the gravy (very easy!)
2.Cook spaghetti in boiling water for ~6-8mins (till al dente)
3.When gravy and spaghetti is cooked and ready, put some(not all) gravy in bowl/plate, add in spaghetti, and fried shallots; then mix to ensure every strand of spaghetti gets coated with the gravy(flavor!flavor!) and gets flavored with fried shallots(still, flavor!flavor!)
4.When done, top remaining warm gravy over noodles. Garnish with prawns, eggs, cilantro and green chilli

Tag: spaghetti, mee rebus, prima taste singapore favorites

Shiokingly good Singapore Part 3-Best in Katong

2006-12-05T15:50:00.000-08:00

Another case of successful branding in Singapore food...Katong Laksa! The laksa that is famous in Singapore. The laksa (51 Katong Laksa, 49 Katong Laksa, 328 Katong Laksa...) that is as widely imitated as a Louis Vuitton bag. The laksa that is eaten with a spoon (chopsticks not provided).

And there're almost always nasi lemak, otah and rojak anchoring at laksa stalls in Katong.
Otah otah ! Otak otak!

It's de-boned fish (usually mackerel) marinated with coconut milk, freshly ground chilli, onions, lemon grass, blue ginger and turmeric; wrapped in banana leaf that brings its own flavour to the fish, and ability to retain moisture and taste. Do you know...otak means brain, in Malay and Indonesian, as the dish somewhat resembles the brain...soft and squishy

Tag: singapore, singapore food, singapore food review

Shiokingly good Singapore continues, Part 2-"Forbidden fruit"

2006-12-02T20:58:00.000-08:00

A visit to Turtle House at Guillemard Road while in Singapore, was less of a much-awaited craving for us. It was more of devouring the "forbidden fruit"; as turtle soup, I assume, is food that definitely cannot be found in any Bay Area restaurants/cafes; and almost FOR SURE, would not be cooked in any home kitchens unless for any particular reason or during some special occasion(is there one?). Hmmm...maybe you can get a "taste" of turtle soup during "Fear Factor" on TV, just maybe. It just happened that we did not raise any tortoise or turtles as pets when we were young, or else eating them would be considered so sinful...

For those with a weak heart, just treat this as some herbal soup...mmm.mmm....black chicken herbal soup ?

Presenting...Turtle House @ 403 Guillemard Road, Singapore

Tag: singapore, singapore food, singapore food review

Humpty Dumpty

2006-12-01T08:51:00.000-08:00

Humpty Dumpty sat on a wall;
Humpty Dumpty had a great fall.
All the king's horses and the king's men
Couldn't put Humpty together again.
Coz' Humpty been taken to the stove
For Sambal Chilli Eggs makeover.

Sambal Chilli Eggs
Ingredients:
-4 hard boiled eggs
~1-2tbsps nonya sambal chilli
-Canola oil, 1 turn of the pan
-2tbsps water

Method:
1.Heat oil in medium sauce pan at medium heat
2.Add in nonya sambal chilli to fry
3.Add in water to dilute the chilli mixture
4.Reduce heat, add in the eggs, make a few turns of the eggs with a ladle to allow the chilli to coat the eggs

Tag: sambal belacan, eggs, sambal chilli

Mirror mirror on the wall, which is my fruit of tis season all ?

2006-11-30T15:14:00.000-08:00

When summer starts winding down in September, pears start to make their appearance at grocery stores. You'll be in luck in search of fresh, juicy pears since the peak of most pears' varieties are in winter. Like apples, pears can be used for cooking and baking. But I just love my Yellow Bartlett(Bart-let) and Green Anjou (On-ju) as "on-the-hand-bite-me" fruits.

Left: Yellow Bartlett (Bart-let); right: Green Anjou (On-ju)

There are more than these pear varieties , and there are also pear recipes.

Pair up with a pear today!

Tag: seasonal+fruits

Shiokingly good Singapore-Beach Road Prawn Mee@East Coast Road

2006-11-29T11:30:00.000-08:00

It's now "eat, shoot, post and be merry" time! My "Shiokingly Good" series begins...

"Shiok" - originally a Malay exclamation, but now a universal Singaporean expression denoting extreme pleasure or the highest quality, on FOOD, particularly ! Yummy food !

Remember that prawn mee and lok bak we've tried in my ya-selamat-datang-terima-kasih post of Penang Village ?

Here's the Singaporean version.
Beach Road Prawn Mee@ 370 East Coast Road

Why does prawn mee often pairs up with Ngoh Hiang or 五香* ? We've had similar combination here as well...

At Singapore's Beach Road Prawn Mee House, this 五香 was our side-order.

*Ngoh Hiang or 五香 refers to the five spices used in the seasoning.

Tag: singapore, singapore food, singapore food review

Cheat eats with a SLur......rrp

2006-11-29T11:11:00.000-08:00

Well, no wonder Singaporeans are sometimes referred to as "birds"...because where ever they go, they say "cheap cheap...chirp chirp". Now, I think most Singaporeans would not say "cheap cheap" on food, in Bay Area, CA if they are born and raised in Singapore...because in Singapore, a simple meal out or good food is really relatively cheap, compared to the Bay Area, CA. I'm comparing eating out. Thanks to the ubiquitous hawker centers, markets and coffeeshops (a.k.a kopi tiam) in Singapore. Good food and cheap eats are always less than 10mins away from home(no need for 30-minute meals in your own kitchen)! We used to take convenience and relative low-cost for granted in Singapore. Only when you are away for a while, you will realize that.

Check these out if you do "makan by" Singapore... Sbestfood , Makantime , Makansutra

We were physically back in Singapore for just 5 days and we devoured all kinds of food: food that we craved for when we were away from Singapore; food that we know can't be found easily (that explains the cravings...) in the Bay Area, CA.

What we had during the Thanksgiving week in Singapore, as far as could be remembered: economical bee hoon, hainanese chicken rice, fried carrot cake, prawn mee soup, fishball mee pok/kway teow mee, laksa, pork porridge, black pepper crabs, rojak, etc....SHIOK ! SEDAP! And THAT was our Thanksgiving celebration (S'pore version)...roast turkeys purposely EXcluded. Turkeys...what we never had, we never miss. But the cool California weather, what we've had, we have missed ! How I wish I could have spicy laksa, peppery crabs, and all those good eats in jacket-weather California! Then, I would not sweat through my tee, eating all the hot and spicy food in hot and humid Singapore. Well, there is really no such condition called "ideal", is there ? "Ideal" is just a word to explain theories, IMHO.

Cheap good eats will continue to tamper your taste buds. Let's go !
I eat, shoot (no guns, limited to photographs only) and post; covering the the West Coast of U.S.A and the East Coast of Singapore. I'm a true-blue East Coast Singaporean. The East Coast zone (East Coast Road, Upper East Coast Road, Katong, Siglap, Joo Chiat etc.) of Singapore is highly acclaimed for many good food.

Finally, the EAST MEETS THE WEST !

Tag: singapore, singapore food

A flavorful dish can be so simple

2006-11-27T16:37:00.000-08:00

To vary stir-fry cabbage , celery can be added. Surprisingly tasty ! Oh, chinese cabbage and napa cabbage actually taste quite different.

Stir-fry celery with cabbage (serves 4)
Ingredients:
-~5-6 ribs from celery stalks/hearts, washed, and sliced in medium thickness if you want more crunch
-half a chinese cabbage head, washed and jullienned ( remaining half of cabbage was used here )
-1/4 lbs minced pork
-1tsp dried shrimps
-1tsp minced ginger
-1tsp minced garlic
-~3tbsps warm water

Method:
1.Heat oil in pan and fry garlic, ginger and dried shrimp
2.Add the minced pork and fry for 2-3mins
3.Add in celery and fry for 1-2 mins, then add cabbage to fry for another 1-2mins
4.Add warm water, and allow the vegetables to simmer for 2-3 mins
5.Ready ready !

Tag: celery, cabbage, dried shrimps

咖喱, kari, curry...the saga continues

2006-11-27T10:57:00.000-08:00

Enough curry favoring , ok...ok . You all can have those curry premix and try it your way too!

Then the curry saga continues...

A combination of different spices makes Malaysian, Thai and Indian curries taste essentially quite different, though all similarly tickles your taste buds. Malaysian curries typically use coconut milk and a paste of turmeric, shallots, ginger, belacan (shrimp paste), chilis, garlic and tamarind(sometimes). Popular spices used in Indian curries include saffron, turmeric, ginger,coriander, cardamom, nutmeg, cinnamon, poppy seeds, caraway seeds, cumin seeds, garlic and cloves. Apart from the above mentioned spices, Thai curries will usually use lemon grass and/or basil.

Would you like some traditional Indian food? How does tandoori chicken, naan, goat curry sound? Turmeric Restaurant offers lunch buffet ($10.95 per person; ~$11.80 adding tax) with a spread of appetizers and entrees. We love dipping those naan in the curries. The curries and tandoori chicken goes well with the saffron rice too. When you are feeling hungry and yearn for some kind of spice in your life, give this a go! It's really worth it, when you are starving...

My 1st plate:

[Clockwise from the cucumber: Saffron rice, fish curry, goat curry(with bones),naan (below the goat curry), tandoori chicken, achari chicken, potato spinach cake, and makhari chicken(below the potato spinach cake]

My 2nd plate:

[Mixed vegetable curry topped over naan; and pea, cauliflower and potato dry curry]

3rd, 4th, 5th... with repeats of my favs...goat curry, mixed vegetable curry, makhari chicken. All of these goes well with naan and saffron rice. The tandoor chicken was also good, but since I have my naan, gonna choose dishes with gravies.

Another happy return to Turmeric !

Tag: bay area food, curry

The ONE thing that we can't live without...IS...

2006-11-17T13:01:00.000-08:00

Prima Taste Premix ! And that's especially when you are craving for Mee Siam, Laksa, Curry Chicken etc. , and living thousands of miles away from home. Simcooks got them and hopefully I get to re-stock mine soon, because Sim's Mee Siam makes me drool.

Now it's time for some 新加坡咖喱 Singapore curry, my way.

Oh, you want more variety ? Stay tuned !

Tag: singapore curry, prima+taste+singapore+favorites, chicken

Curry favor the flavor, or curry flavor the favor

2006-11-16T13:36:00.000-08:00

Oh, whatever...this is the true curry-in-a-hurry

Now, I've got a few pieces (~8-9) stew beef cubes left from cooking my beef stew . Should have used them all then. But I wanted to keep a few pieces for my SB Golden Curry. I've used the curry...plain the last time, topped over a sunny-side up with rice, and served with vegetables. Wanted to try something different this time, as suggested on the product packaging...

I'm angry with myself when it suddenly occurred to me that I CAN'T saute or pan-fry the beef cubes just like that. The stew beef cubes are chuck beef (shoulder part of the cow)-mainly muscles and collagen, thus MUST BE stewed, slow cooked or braised to make it more tender, moist and flavorful. What should I do ? What should I do ? I have to have that curry with beef! I can't be cooking beef stew another time with just THAT few pieces of stew beef cubes left, plus it's so stupid to braise(more than an hour, the least) so few pieces.

Ok, there is something called grinding, I know, I know. Phew...I did not pass on that. The worst of saying "goodbye" to these beef cubes almost happened. Grinding breaks up the "muscles and collagen" to tiny pieces so that they cook through like the usual ground beef and best of all, can be chewed the usual way too! And I got my curry topped over pan-fried ground beef.

The curry flavor is authentically Japan. Of course. It is Japanese curry, what do you expect ? Don't curry favor with me...will still tip you on getting those curries when they are on sale. I've got 2 packs for 3 bucks. What a bargain !

Tag: S&B curry, ground beef

Have your beef stew, and eat it "three"

2006-11-13T17:31:00.000-08:00

Should it not be "Have your cake and eat it too!" ? Sorry, getting out of hand playing with words.

Decided to be more "professional" this time in making my beef stew. Previously, my "beef stew for dummies" method is to "dump" everything (beef cubes, root vegetables mix of celery, carrots and onions, and mushrooms) in the crock-pot and just let it cook and simmer. Trust me, it will not fail the beef stew. What can go wrong in making stew such a way, especially when you're using a crock pot/slow cooker. But if you have more time, and are prepared to get some "smoke and heat" up from your stove, you can try it this way too. I've tried it, and it's equally good (if not, better).

Slow cooker beef stew recipe
Ingredients:
-~ 2lbs cubed beef stew meat
-1/4 cup corn starch
-1/2 teaspoon salt, or to taste
-3 tablespoons olive oil
-baby carrots
-1 bunch/stalk celery hearts
-8-10 caps crimini mushrooms
-white/yellow onions, sliced
-2 cups boiling water
-1tbsp butter
-some red wine to deglaze the skillet/pan after frying
-warm water

Method:
1.Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat
2.Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, celery, mushrooms, plus 2cups of boiling water
3.In the same skillet, melt butter and saute onions until softened; remove to the slow cooker
4.Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom
5.Remove from heat, and pour into the slow cooker
6.Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 5 hours, or until meat is fork tender.

There are simply too many variations to make beef stew eg. using bacon bits for more flavor, adding potatos for more starchiness and for thickening the stew etc. There are many ways to eat it too. For us, it's having our beef stew and eat it three ways! Served as a dish, together with rice,

eatin' and dippin' it with toast (good for lunch!),

or stir it up(like any pasta sauce) with macaroni.

Can even try a casserole, but I've really run out of beef stew for this. Uh-oh!

Tag: slow-cooker, beef stew, crockpot

Dear Okra, don't try to be funny with me

2006-11-10T14:41:00.000-08:00

I never want to handle that okra again. It's not only funny on the outside (resembles a finger, thus a.k.a lady's fingers), it's also funny in the the inside (all that slime...slimy). You gotta know what the slime is up to while you cook it.

Tips to reduce THAT slime include frying the okra in high-heat within a short time, making less cuts to the okra(the more, and smaller you cut, the more SLIME), not introducing moisture while frying okra, and blanching in boiling water-then-plunging in ice-cold water. This is such a "difficult" plant vegetable to work with. It is even suggested that okra should not be cooked in a cast-iron or aluminium pot, to prevent them from turning "black" and thus unappetizing.

I can't handle that high heat! So, to ensure my okra gets cooked in the hot pan within 1 minute, I decided to "cheat" - and blanch them in boiling water first. Now, I can rest assured my okra does not end up uncooked/hard under my frying.

Okra with sambal chilli
Ingredients:
-okra; blanch whole okra pods in boiling water for about 4-5 mins; remove with a slotted ladle and cool it in a bowl of ice water or until just tender (but still crisp). When cool, trim off the cap- and tail- ends.
-1tbsp of sambal chilli (GLORY brand Nonya Sambal Chilli); up to 2tbsp if you love HOT spicy
-1tbsp dried shrimps

Method:
1.Heat oil at medium-high in frying pan
2.Fry dried shrimps
3.Add in sambal chilli and continue frying for ~1 min, gradually turning on heat to high
4.On high heat, add in okra and fry quickly, just to "coat" the chilli-shrimp mix onto the already cooked okra
5. Dish up and serve

Tag: sambal belacan, okra, lady's finger, sambal chilli

Ya, Selamat datang, Terima kasih

2006-11-07T16:05:00.000-08:00

Selamat datang, or Welcome

What comes out of this zinc-roofed hut are wonders such as Loh Bak, Prawn Mee, Char Kway Teow.

Are you drooling ? You don't have to travel more than 8000 miles(13000km) to Malaysia to savor all these. Look! It's in Santa Clara (near SJ Airport), right at the Bay Area. The prawn mee got that thick, spicy soup/bisque, that is different from Singapore's prawn mee noodle where you typically get clear soup. I love it ! Did not regret all our orders. In Penang Village, you get real, tasty, authentic Malaysian cuisine.

It was another non-windy day to fly kite, but you can fly "Layang Layang" all year round. Layang Layang is yet another Malaysian restaurant in the Bay Area. Food was ok, but felt the service...ermmm...needs much improvement. This was our order of Roti Canai, Nasi Lemak, and Kari Lamb.

/p>

And...ya(I don't even know "Ya" is actually Malay language), or yes...IMO, the winner goes to Penang Village!

Catch tigerfish yelping for food ! Terima kasih, Thank you

Tag: bay area food, penang, prawn noodles

How to pile up that Chinese take-out

2006-11-05T13:41:00.000-08:00

Always wanted to try those chinese take-outs(not uncommon in the Bay Area), though I choose to think its highly unlikely that it will taste as real as mixed vegetables rice ("chap chai peng", direct translation) which is common back home-in hawker centers, food courts, kopi tiam and even companies' canteens. Typically, for a selection of 1 meat dish+ 2vegetable dishes(with rice), it economically comes up to S$2.50-$3.50 (more expensive of course if you have 2 meats+1vegetable dish).

My first take-out of "chap chai peng" in Ranch99 somewhat felt like buffet-to-go, since you can select ANY dish, take ANY amount you want, for a price of US$5.99($6.48 with tax), as long as you can ensure the box does not "explode" before it reaches the cashier's hands.

What is the correct/best way to "pile up" food in the standard styrofoam box provided, such that you get the best value for money? Hey, there is a technique to this, I somewhat believe. For example, trying to take leafy vegetables last, that is, piling them on top of the starch and meat, since those big leaves are light and take up volume. Naturally, tactics will work well when the food sellers place the cooked dishes in the order that you prefer, and/or when there is no queue!
Hmmmm...needs experience...and practice too !

And I can almost not tell any difference in taste from "chap chai peng".

Tag: bay area food, chinese take-out

Snowing in fall !

2006-11-02T15:39:00.000-08:00

That's too early! Need to create artificial snow. Ha!
You could still get snow peas anytime of the year, tho'. Going snow pea-ppers!

Stir-fry snow peas and peppers with shitake
Ingredients:
-snow peas, washed, and trim off tips at both ends of the pod pea
-green and red peppers, washed and sliced in strips
-shitake mushrooms, wiped with damp kitchen towels, stalks removed, and cut caps into halves
-1 clove garlic, minced
-oyster sauce, to taste

Method:
1.Heat oil at medium in frying pan
2.Fry the minced garlic
3.Add the snow peas and fry lightly for 2 mins
4.Add in mushrooms and continue frying for 2-3 mins
5.Add oyster sauce, to taste. If mixture looks dry, add in some water
6.Finally, add in green and red peppers (added last since I do not want to overcook them; peppers can be taken raw anyway)
7.Fry lightly for another 2-3 mins; then ready to serve

Tag: snow peas, stir-fry, peppers

Three cups chicken

2006-11-01T11:58:00.000-08:00

I pondered why it was named Sanbei ji (Three Cups Chicken)...then I realized the recipe called for 1 cup of Shaoxing wine, 1 cup of soya sauce, and 1 cup of sesame oil, so it's 3 cups !!!

Three cups chicken , Sanbei ji
Ingredients:
-2lbs chicken thigh (you can use chicken breasts or leg fillets), cut to bite-size pieces
-1 cup or 6 soup spoons Chinese Shaoxing wine
-1 small cup or 4 soup spoons soya sauce
-1 samll cup or 3 soup spoons sesame oil
-4tsp minced ginger (you can use sliced ginger as well)
-Chopped spring onions or scallions, to garnish

Method:
1.Heat up sesame oil in wok or pan
2.Add chicken pieces, sear the chicken to brown on all sides
3.Add ginger, followed by soya sauce. Turn down heat to simmer 5 minutes
4.Turn heat up again when sauce is bubbling, add the Chinese wine (when adding wine, do nto drizzle directly on the cooking chicken; instead slowly pour wine
on the sides of the pan, allowing the heated metal to evaporate the alcohol content; this way, only the fragrance of the wine is retained)
5.Cook till chicken is done and sauce has reduced
6.Garnish with scallions, serve with hot rice

Tag: shaoxing cooking wine, sesame oil, soy-sauce,chicken

Fall colors

2006-10-29T21:10:00.000-08:00

Thought a trip to Big Basin Redwoods State Park would bring me to the colors of fall, but I was disappointed. Instead, I managed to capture fall colors in the historic village of Saratoga.

When our stomachs kept growling for food at almost 2pm, we decided not to be fussy about food(and the price). This ristorante should be a safe bet, we thought, since it was quite populated even at late lunch hours. When there are people, the food must be good and should not burn such big holes in our pockets. Even the fresh bread that comes complimentary in Bella Saratoga was yumMeeee...

Fresh bread !

Italian minestrone

Asparagus linguine - lunch special for that day

It appears to be but it is not

2006-10-29T17:49:00.000-08:00

Fried carrot cake !

Wishful thinking!
It's onion omelette. May not be a favourite of mine but think my husband will like it. The eggs have been sitting in the refrigerator for about 2-3 months (it's that long!) and I need to get them out of their comfort zone before they start to get too comfortable and begin to "rot" (does it ring a bell where you usually hear this?)

Brown or yellow onions are milder and sweeter and work well in large quantities. They are often used in omelettes to take advatange of their crunch and sweetness.

Red onions are more pungent, with a more intense flavour. They work better in spice pastes and when you are looking for stronger flavours to perk up a bland dish.

Brown or red onions, they will ALL make you cry !

Tag: onion, eggs, omelette

Simply porridge

2006-10-25T12:28:00.000-07:00

For many not-so-well-off families in some cultures, porridge, with the accompanying dishes of salted fish, salted eggs and preserved olives, was considered an economical meal. However, porridge has also been made a feast somehow by complementing it with braised duck (Lor Ak) , stewed pork in soy sauce (Tau Eu Bak), steamed/fried fish topped with black bean sauce or preserved (Tau Cheo) yellow beans. Some other side dishes include salted radish omelette (Chai Po Neng) and ikan bilis fried with chillies, onions, peanuts. There are so many simple dishes that goes with porridge that no wonder it can even be made a buffet theme. Well, downing porridge is indeed very pleasurable as the plain-ness of porridge perfectly complements the intense earthy flavours of many food.

My porridge set begins at home.

Steamed meat "cake"

Ingredients:
-0.5lb minced pork
-10-12 pieces pickled lettuce (comes in a bottle), chopped to smaller pieces
-1tbsp light soy sauce
-1tsp sesame oil
-1tsp shaoxing wine
-dashes of black pepper
-2 leaves of napa cabbage(option-as a base for the meat during steaming and adds a hint of sweetness as well)

Method:
1.Add finely chopped pickled lettuce into the minced pork, add light soy sauce, pepper and sesame oil to marinade
then further mince/chop the meat to mix the pickled lettuce in the meat
2.Mould the meat into one round "cake"
3.Place on plate/steamer,add 2-3tbsp water to the meat, start steam for 10-20 mins depending how thick the pork is
4.Halfway steaming, add the shaoxing wine over the meat, continue steaming
5.Serve immediately, with rice or porridge

Tag: minced port, pickled lettuce, steam, stir-fry, cabbage, dried shrimps

Getty Sssauce-e-y

2006-10-23T19:02:00.000-07:00

I am one unmotivated sauce-maker, especially when it comes to western recipes. Well, there is a huge variety of sauces one can get in the supermarket these days. We are already spoilt for choices-Marinara, Roasted Red Peppers, Vodka Marinara, Three Cheeses, Tomato and Basil, Fired Roasted Mushrooms...the list goes on and on. And that explains...I usually get sauces (mainly tomato-based) off the shelves. Haha, I told you I am one unmotivated sauce-maker...

Finally, I DID make my own sauce ONCE, only because I had some fresh basil left from cooking Kai Pad Bai Kaprow, and I was not patient to work through the storage of basil , especially when I only have some few leaves left. So maybe I should try this ? Make my own pesto sauce! Most pesto sauces are made from basil leaves and pine nuts. However, since I have one handful of pistachios left in the fridge, I could only sacrifice my snacks for making this sauce. Tada...presenting...my homemade pistachios pesto sauce.

Homemade pistachios pesto sauce
Ingredients:
-1/2 cup basil leaves, rinsed before using
-1 handful of pistachios,shelled before using (as the origin of this came out from my snacks, it could only be roasted, salted, in shell)
-1 clove garlic
-extra virgin olive oil, EVOO
-Parmigiano Reggiano or Parmesan cheese, to taste
-freshly ground black pepper, to taste

Method:
1.Combine basil, pistachios, garlic, cheese in handheld electronic chopper/blender, process to mix
2.While mixing, slowly add in EVOO till desired consistency (should have a grainy texture and less of a puree)
Mine looks like this:

3.Season with cheese and freshly ground black pepper, to taste
4.Serve over sauteed/grilled fish, or over pasta (I did both! And it was surprisingly quite good!)

5.If not in use immediately, store in airtight container and into the refrigerator

Tag: homemade, pistachios, pesto,pistachios pesto

Berry superior

2006-10-22T17:35:00.000-07:00

I am not talking Singlish here-berry is berry, it's not "very"
And I'm not talking behind the backs of any superiors (or bosses), ok ?

Goji berry or wolfberry, is the berry of the Lycium chinensis plant. Though commonly used as a herb, it is also nutritious food. Not sure if there is medical evidence to it, but wolfberry is often known to be "good for the eyes".

Hey, stop staring at the wolfberries just because I've said that Instead, enjoy their natural sweetness in tea, soups, and for me, as a natural sweetener in "superior broth".

Baby choy sum in "superior broth"
Ingredients:
-~1.5lbs baby bok choy sum
-2tbsp wolfberries
-8 shitake mushrooms, wiped with damp kitchen towels, stalks removed, caps julienned
-1 clove garlic, sliced
-1tsp oyster sauce, to taste
-water

Method:
1.Stack and layer the choy sum, mushrooms, garlic, and wolfberries in a deep dish or steamer

2.Mix the oyster sauce with warm water, and pour onto the vegetables
3.Steam for 15-20mins, depending on the kind of plate/bowl used. Takes longer time if it's a deep dish since the vegetables on top will take longer time to cook. (Mine was stacked up rather deep in the steamer, so it would take longer time to cook through the vegetables)

Tag: baby choy sum, wolfberry, steam

Mee pok culture

2006-10-20T16:43:00.000-07:00

Where can you get bak chor mee in California ? For sure (almost), you have to cook it !

Vinegar is used to accent meat-based noodle dishes in both Italy and China, plus...Italian balsamic and Chinese black rice vinegars are surprisingly similar in taste!

FUSION...this pasta a la bak chor mee I've made an attempt to, is inspired by both cuisines.

Pasta a la bak chor mee (serves 4)
Ingredients:
-linguine or other long pasta you wish
-~1lb minced pork
-10-15 caps shitake mushrooms, julienned
-2 tbsp EVOO
-1 tbsp red chilli pepper flakes
-3 gloves garlic, finely minced
-chinese black rice vinegar, to taste
-dark soy sauce, to taste
-salt and back pepper, to taste
-fried shallots, garnish

Method:
1.Bring a large pot of water to boil, add pasta and a large pince of salt, return to boil and cook
2.Meanwhile, heat oil over medium heat in large frying pan, fry shallots till light brown
3.Remove shallots from pan, leaving oil in pan
4.Add minced meat, fry for 3-4 mins, add dark soy sauce, stirring and breaking up the meat till browned and fragrant
5.Add shitake mushrooms, lightly fry for 1-2 mins.
6.Add vinegar. If mixture looks dry, add chicken broth/water and let it simmer 2-3 mins
7.When cooked in pan, transfer to a bowl
7.Add EVOO, chilli and garlic to another pan, lightly fry for 1-2 mins
8.When pasta is done, drain well and pour into frying pan containing EVOO, chilli and garlic
9.Add portions of meat, mushroom, some vinegar, salt and peper, and toss well
10.When serving, garnish with shallots and top with remaining portions of meat and mushroom

Read this snippet while I... *slUrrp...sWoorpp...slUrrp...sWoorpp*
Mee pok is a type of Chinese noodle that is flat and yellow, often varying in thickness and width. Most hawker stalls (Singapore, Malaysia) mee pok come in two variants- fish ball mee pok (hee wan mee), and minced meat mushroom mee pok (bak chor mee).

The sauce in which you toss the noodles is an important aspect of the dish, and is often considered a representation of the cook's skill and experience. The importance of the sauce in mee pok can be thought of similarly as the sauces that accompany pasta. The sauce consists of four components: chilli, oil, vinegar and other condiments such as soy sauce and pepper.

Chili, that's what sets a good mee pok apart from a bad one, some may say. Oil is also essential for ensuring good smooth texture in the noodles. Traditionally, the oil from frying lard is used, together with the deep fried cubes of lard. However, vegetable oil is sometimes used as a healthier version, though at the expense of taste. So now, who cares about THE healthier version when you head for hawker food. I love mine with those deep fried cubes of lard, I tell ya. Vinegar is added for an added sourness, and used more extensively if it's Teochew-style bak chor mee.

*burp*

Tag: linguine, bak chor mee, fusion

My first Thai dish

2006-10-18T11:40:00.000-07:00

Attempting many firsts here. First time handling fresh herb, first time doing a (authentic) Thai dish, first time substituting key/base ingredients in this Thai dish. Oooooooh...
The fresh herb I'm talking about is basil. Well, I've used basil (dried) liberally in most pasta dishes. But I'm handling fresh basil for the first time now.

Hmmm...you can't keep fresh basil "fresh" for long*.

This was what became of my basil after 5 days. I better start using them before they end up in the garbage bin.

I have not even told you what Thai dish yet. It's Kai Pad Bai Kaprow (a.k.a Thai Basil chicken)! Next to Thai green curry, this is another common one you can find in most Thai menus. Most Kai Pad Bai Kaprow recipes calls for Holy basil (Thai basil), but I've used what can be bought more easily in the grocery, that's Sweet basil, which is usually used in Italian cooking.

Kai Pad Bai Kaprow (a.k.a Thai Basil chicken)
Ingredients:
-~1lb minced chicken (I substituted this with minced turkey)
-1/4 c fish sauce (do not have this either, so I used mixture of Wocestershire and dark soy sauce to marinade the meat)
-4 garlic cloves, minced
-4 shallots cloves, minced (you can use onions if you want to)
-4-6 thai chilli peppers, sliced (I did not have this, and used chilli pepper flakes instead)
-chicken broth or water
-1/2 green bell pepper; 1/2 red bell pepper
-1 cup basil leaves (most recipes call for Holy basil, I've used Sweet basil), rinsed before using

Method:
1.Mince turkey and marinate in sauce
2.Heat oil in large saute pan, and fry garlic, shallots and/or onions on med-hi
3.Add minced marinated turkey
4.If looks dry, add some chicken broth or water
5.If you added water, do a taste test here. Add dash of dark soy sauce if you find it too bland
6.Simmer utill the sauce is reduced
7.Add in bell peppers, fry 1 min
8.Stir in basil; ready to serve

Although I have substituted many ingredients and I should call it Sweet Basil Turkey, it still tasted like Kai Pad Bai Kaprow. I'm happy it worked !

*There are many basil storage tips you can find over the internet, including (a)layering fresh basil leaves in damp paper towels inside a plastic bag and refrigerated up to 4 days; (b)placing basil with stalks attached, in a glass of water and cover with a plastic bag secured to the glass, store in the refrigerator, changing water daily, and use within a week, not washing the leaves until you are ready to use them; (c)freezing, either whole or chopped-blanch whole leaves for 2 secs, plunge into ice water, pat dry and place in airtight bags in the freezer; or(d)put whole or chopped fresh leaves in an ice cube tray and cover with water before freezing and once frozen, pop the cubes out into an airtight bag. Sounds a whole lot sophisticated and complicated? I AGREE! I did not have the patience to go through any of these, so I just store my basil above 50°F, out in the open(3-4 days should be ok) and not in the refrigerator since when basil gets chilled, the leaves turn black.

Tag: thai basil chicken, basil, chicken

Once upon a time...

2006-10-17T11:37:00.000-07:00

...a natural mutation made a cabbage plant grow plenty of tiny little cabbage heads - "sprouts", around a long stalk, instead of one central large one. The name stems from the original place of cultivation-Brussels. Thanks to some adventurous farmers for their continued cultivation that this cool season mutant crop...lives happily ever after.

So eat your mutant cabbage while it is in season!

Bought a stalk of brussel sprouts while at Half Moon Bay...and...it ended up in my kitchen 2 ways (chinese or western style?... your choice)

Steamed brussel sprouts (Chinese style)
Ingredients:
-brussel sprouts, washed (for bigger "sprouts", cut a cross, 1/4 deep at the bottom of the "sprouts" so that it cooks faster during steaming)
-oyster sauce, to taste

Method:
1.Steam the brussel sprouts for 10 mins
2.Prepare oyster sauce; and toss the steamed sprouts in the sauce

Steamed brussel sprouts (Western style)
Ingredients:
-brussel sprouts, washed (for bigger "sprouts", cut a cross, 1/4 deep at the bottom of the "sprouts" so that it cooks faster during steaming)
-butter
-salt and pepper

Method:
1.Steam the brussel sprouts for 10 mins
2.Place steamed sprouts in big bowl,top with some butter, and sprinkle salt and pepper, to taste. Toss it up !

Tag: brussel sprouts, steam

One-dish chicken rice meal

2006-10-17T11:12:00.000-07:00

This is the second time I'm making braised chicken rice. Can't help but feel that the first time was better. I don't know why. It tasted ok, just not as fragrant as the first time. One of those simpler recipes from the stack of cut-outs (cut-outs from magazines, newspapers) that I've brought with me here. Never use them then, but turn out quite handy here. I've giving out the exact recipe from the cut-out, since I made some modifications here and there, and do not want to "discredit" the original recipe.

Braised chicken rice (serves 4)
Ingredients:
- 1kg chicken, cut into 4-cm pieces (I use chicken thigh and cut them into bite-size)
-2 cups rice, washed
-3 cups water
-1 tbsp oil
-2 cm ginger, cut into strips
-2 cloves garlic, chopped
-10 Chinese mushrooms, soaked in water, stalks removed, caps cut into halves (I substituted with crimini mushrooms)
-1 tsp salt
-1 tbsp black soy sauce

Marinade:
-1 tbsp sesame oil
-2 tbsp black soy sauce
-1 tbsp light soy sauce (I left this out, intentionally)
-1 tbsp oyster sauce
(p.s. added some Wocestershire sauce instead, ~ 1 tsp)

Method:
1.Mix the chicken with marinade (I did this ~2 hrs before I started to cook; then leave marinated chicken in the fridge)
2. Cook the rice and water in rice cooker (the usual way...)
3. Heat oil in pan; stir-fry ginger and garlic till fragrant (before this step, I fried some shallots so that the shallots could flavor the rice later; and the "shallot" oil could flavor the chicken as well)
4. Add marinated chicken and mushrooms; cook for 5-8 mins. If the mixutre looks dry, add water. Mix well
5. When rice starts to boil, add some salt and black soy sauce, to taste. Stir well, cover and continue cooking
6. Once rice is cooked, top the chicken mix over the rice in the rice cooker. Cover lid, and let it stand for 15 mins (Before letting it stand, I added some scallions to garnish and add flavor. Add in the fried shallots at this time too)
7. When ready to serve, you can fluff up the rice, season with salt and pepper, if necessary.

Tag: chicken, one-dish, braise

Duck served a la mode

2006-10-17T11:11:00.000-07:00

Before feasting on the roasted whole duck* during dinner last night, I've already kept aside a few pieces for today, because I know we hardly have leftovers unless we intentionally want leftovers. This is the no-fuss version of my Roasted Duck Noodles.

*Confession: I did not roast the duck. We bought it from the deli section in the nearby Asian supermarket. The duck went quite well with Merlot.

Tag: roasted duck, noodles, leftovers

Soon dubu

2006-10-08T14:17:00.000-07:00

No, this is not out from my kitchen. It's Korean tofu stew, known as "Soon dubu" served in Tofu House @ El Camino Real, Santa Clara. We love it! And will love it more in the cold winter months.

Tag: korean, soon+dubu, bay+area+food

Last minute meal can be "lazy day" food

2006-10-08T14:16:00.000-07:00

This was something I cooked (if it justifies the definition of "cook") for a non-supermarketing week, when the fridge was practically empty, of fresh ingredients(except for some broccoli florets), and when the dreaded question came: " is there anything to eat at home ? "

How does this look for a last minute meal ?
And THIS is going to be dinner tonight as well, since I AM LAZY....

Tag: spaghetti, honey glazed buffalo wings

More recipes using "double-duty" ingredients

2006-10-03T14:03:00.000-07:00

Before you read on, let's review the shopping list I've posted previously.

Mushroom vegetable stir-try
Ingredients:
-oyster mushrooms,wiped with wet kitchen towels
-shitake mushrooms, wiped with wet kitchen towels
-woodear, chopped into bite-size (remainder from what was used for the pork balls)
-green/red peppers (remainder from what was used for the Thai curry )
-napa cabbage, washed and julienne (remainder from what was used for the cabbage pork ball soup)
-baby boy choy, washed and cut
-minced garlic
-oyster sauce, to taste
-water

Method:
-heat some canola oil in frying pan
-add the minced garlic to flavor the oil and subsequently the stir-fry
-add all the "fungi-related" ingredients i.e oyster mushrooms, shitake mushrooms,woodear, work them in the pan for 1-2 min
-then add the peppers, baby bok choy, and cabbage, and sitr fry for 1-2 min
-add some water and oyster sauce, stir fry all the ingredients together and let it simmer in covered pan for 3-5 mins

Ready to serve:

I have used celery and broccoli (substituting baby bok choy and napa cabbage) and enoki (substituting shitake) before for this dish. It works as well ! To spice things up, you can add thinly sliced red chilli (seeded) in the stir-fry. All the flavors blend well together.

Mapo tofu
Ingredients:
-1 ready-packed "regular" tofu, cut into bite-size pieces
-minced pork (remainder from what was used for the pork balls)
-Lee Kum Kee chilli bean paste (a.k.a tou ban jiang)
-minced garlic

Method:
-heat some canola oil in frying pan
-add the minced garlic to flavor the oil
-add the minced pork and fry (on medium-high heat) for 2-3 mins
-add the chilli bean paste; then some water, to de-glaze the pork and bean paste from the pan, as well as for the gravy
-finally, add the tofu, mix well into the spicy sauce and simmer, covered for 3-5 mins

Ready to serve:

Yummy. This is my husband's favorite.

If you have some scallions in your fridge, yes please. Go for it as the garnish. It always works for mapo tofu.

Tag: stir-fry, mushroom, double-duty

"RR" version of double-duty ingredients

2006-10-03T14:02:00.000-07:00

Continuing from my post on "Whipping up 4 different recipes using 1 simple shopping list is my own Guinness Record " ...

My version of rr...not Rachael Ray, but "rest & relax" recipes.
Double-duty, as the same ingredients can be used more than once in entirely different recipes.

Thai vegetable red curry
Ingredients:
-1 crown cauliflower, washed, blanched, and cut into florets
-1 ready-packed tofu ("regular" tofu is suitable for frying), cut into bite-size pieces
-green & red peppers (washed; with core, stems and seeds removed), cut into thick wide strips. I used ~3/4 of all the peppers I've prepared. The remaining to be packed in Ziploc, stored in the fridge, for use in Mushroom vegetable stir-fry
-Thai Red Curry Sauce (I used up the whole bottle for this dish that feeds 2 mouths for 3 days, so it's about 6 servings !)

Method:
-heat enough canola oil in frying pan (for deep-frying the tofu)
-deep fry the tofu to golden brown
-remove tofu from pan, and remove the excess frying oil, leaving a wee bit of oil in the pan to stir-fry the vegetables
-add the cauliflower and peppers to frying pan, stir fry quickly for ~ 1-2 mins; add some water to soften the vegetables if necessary
-add in the tofu to the vegetables, stir fry 1 min
-stir in Thai Red Curry Sauce to the already cooked vegetables & tofu, and simmer covered for 2-3 mins
-add in dashes of red chilli flakes if you like it more spicy

Ready to serve:

Cabbage pork balls soup
Ingredients:
-3/4 (of 1 bunch) napa cabbage, washed and cut into big chucks
-80% (of ~1lbs) minced pork
-1 pack woodear, washed. Julienne ~ 1/4 of entire pack for this recipe. The remaining to be cut and packed in Ziploc, stored in the fridge, for use in Mushroom vegetable stir-fry
-ginger (minced or chopped, whatever), to taste
-sesame oil, to taste
-1 egg
-salt and pepper, to taste
-1 bunch enoki mushrooms (option, used this as it was on sale in the supermarket), removed 1-inch of the stem from the stem bottom
-water

Method:
-mix (marinade) minced pork, woodear, ginger, sesame oil, egg, salt and pepper in a bowl
-when water in a pot comes to a boil, roll the pork mixture into meat balls and drop inside boiling water
-then, add napa cabbage and enoki mushrooms
-add salt, to taste
-boil for 10 mins, then simmer on low for 40-45mins

Ready to serve:

The woodear added some crunch to the meat balls. The sweetness of the soup came mainly from the napa cabbage, I believe.

Well, all the above are good for ~ 6 servings (depending on your appetite). There are 2 mouths to feed here, so after I cooked this, it will be rest & relax for the next 2 days because there's no need to cook !

Tag: thai red curry sauce, cauliflower, curry

Whipping up 4 different recipes using 1 simple shopping list is my own "Guinness record"

2006-10-03T14:01:00.000-07:00

1 list, 2 double-duty meals (that's 4 entirely different dishes), lasting 5 days, feeding 2 people...
Ok, this is my grocery list:
-oyster mushrooms (2 packs)
-shitake mushrooms (1 pack)
-enoki mushrooms (1 pack)
-woodear(1 pack)
-green and red peppers (1 pack of each, each pack come in threes)
-cauliflower (1 crown)
-napa cabbage (1 head)
-baby boy choy (1 pack)
-tofu (2 packs, "regular" tofu)
-minced pork (~ 1lb)

Already in my dry pantry: 1 bottle Thai Red Curry sauce (I got mine from Trader Joes)
Already in my fridge: Lee Kum Kee Chili Bean Sauce, minced garlic, egg

This list is going to create 2 spicy dishes, 1 non-spicy stir-fry and 1 soup. The recipes will come in the subsequent postings. Go get your ingredients NOW ! I'll be waiting for you...

Tag: grocery, double-duty

The slow cooker can work miracles !

2006-10-02T13:35:00.000-07:00

I promise a better soup recipe and here it is. Equipment needed...the slow cooker, again.

Mogua pork rib soup
Ingredients:
-mogua*, a.k.a hairy gourd, fuzzy gourd, hairy cucumber (Peel off skin, and wash, seeded if you prefer), cut into chunky pieces
- ~1lb pork ribs
-warm water

Method:
-blanch the pork rib
-add blanched pork rib and mogua pieces in slow cooker
-add warm water to partially "submerge" the ribs and mogua
-put slow cooker to HIGH (~45mins), then turned to LOW (1-2hr)
-pinch or pinches of salt, to taste

Ready to serve:

Naturally sweet and tasty. Much much much better soup than the watercress soup. The natural juices of the mogua and pork ribs just work themselves out simmering in the slow cooker. I still can't believe I cooked this. Will definitely have this again if I see mogua in the local supermarket and feel like having soup again.

*Mogua, in its raw form

Tag: mogua, hairy cucumber, pork rib, soup

Sometimes it works, sometimes it does not

2006-10-02T13:34:00.000-07:00

Just the other day, I listened to a Stanford podcast in which the Executive Director of Stanford Technology Ventures Program spoke, on how she shared with her son( just about to graduate) on "What I wish I knew when I was 20". No details into the podcast. Just that one of her top 10 points sets me thinking-"Find an intersection on your interests, skills and market". Well, well, well, easier said than done, right ? It might be easier if we have known that before we turned 20 but becomes more challenging once past 30s.

My interest is FOOD (eating being the main...). I've picked up cooking after moving into the Bay Area and cooking is all on-the-job experimenting. I've never followed strictly to any recipes I've seen in books, magazines or the internet. I just look out for base and secret ingredients and the rest, they're mostly self-creations.

My skills do not limit to engineering, analytical, research, tech./project management...but whatever I could jot down, it still has nothing to do with food ? So help me out now, what is my intersection point ? If I were to find it with the associated market, then I would not be updating my blog right now (would be too busy on my career, and if lucky my own business). Oh yes, the speaker did mention that the intersection point would be your career. Or else working purely on interest would be just a hobby, and wholly on skills is just a job. Agree ? Anyway, it is just a personal opnion thingey, so don't ponder too hard about it. I did not. I just wanted to use this as a preamble to my upcoming postings on some home-cooked food recipes.

I have already missed out taking pictures on my own version of spaghetti aglio olio, spicy baked penne, beef stew, chicken stew,"braised" chicken rice (because I thought I would never need the pix anyway). But I could still share the recipes as far as I could remember the ingredients. Of course, there are those that I have taken pix of and will share the recipes as well.

I REALLY do not have many experiments and recipes. I don't cook as often nowadays because my theory of "efficiency in cooking" does not work for one-person. So, when my hubby is not in town (almost every alternate week), I don't cook.

If you will note in my future postings on my recipes, I actually don't measure the quatities of the ingredients used, thus you will not find cups, tbsp, tsb etc. being used in my recipes. Oh, I'm going to make a disclaimer about taste though ...hahahaha... since I believe taste is really up to the individual. Some like it hot, less sweet and some may like it more salty etc. Plus, I am an amateur. So, my efforts to make my food "tasty" to our liking is based on my own gut feel and judgement.

To start off, these are my soup recipes. Please get your "equipment" ready...the slow cooker, that is. Mine is a 3-litre cooker pot.

Watercress pork rib soup
Ingredients:
-2 bunches watercress (Need to wash thoroughly to get rids of the soil and bugs. Yes, unexpectedly I found many bugs "hiding" in the watercress and decided this is the first and last time I am doing this soup)
- ~1lb pork ribs (Mistakenly used baby pork ribs because it was on-sale in the supermarket. Do stick with the "normal" pork ribs)
-warm water

Method:
-blanch the pork rib (put in boiling water for 5-10 mins)
-add blanched pork rib and washed watercress in slow cooker
-add warm water to partially "submerge" the ribs and watercress (warm so that it takes lesser time for the soup to boil)
-put slow cooker to HIGH (~45mins), then turned to LOW (1-2hr)

Ready to serve:

Outcome: Bitter, rather than sweet. Not the usual watercress soup we have tasted.

"Post mortem", what possibly went wrong:
Probably due to the stems of the watercress that were not removed. Also, did not use red dates that are normally be seen in "commercial" watercress soup.
Check out my mogua pork rib soup in the other postings. A better bet ! That worked but this did not.

Tag: watercress, pork rib, soup

Revenge of the "o-holic-a-holic"

2006-09-19T20:17:00.000-07:00

After almost 4 months here, we finally made a trip down to San Francisco on Saturday. The last time we were in San Francisco was in 2005, and we vividly remembered crowds feasting on boiled crabs and gulping the seafood chowder in almost all the crab stalls/stations in Fisherman's Wharf. Missing out all the action the last time, we made it a point to experience it this time. A friend recommended Fishermans Grotto for it's thick clam chowder. We got a table with a view (surprisingly) in Fishermans Grotto and put an order to a steamed dungeoness crab (whole) and clam chowder. It was the best dungeoness crab we have had so far in California. Because it was steamed WHOLE, the sweetness of the crab was retained and... juicy juicy juicy. We concluded that one whole crab was not enough to feed two empty stomachs. Oh yes, the clam chowder was tasty, thick and chunky. But altogether, it was still not enough to feed two empty stomachs.

Thick, creamy, chunky clam chowder

Sweet, juicy dungeoness crab STEAMED...

We decided to have our fill the next time ! Oh, if you ever park your car in the open lots just outside the restaurants, don't forget to get your parking ticket validated by the restaurants so that parking can be free up to a maximum of 3 hours. Hooray !

Remember H&M ? I had it posted earlier in the same blog ? At last, we uncovered the mystery what it's all about. Yes, prices were reasonable, like IKEA. No comments for quality at this moment until I put the clothes through >5 wash cycles, ya. Whatever, it was packed with people. The queue for the fitting room was ~15 mins wait. Lucky(or unlucky), the limit is 10 pieces to "Try it On". Actually, a surprising find for me was Forever21 and not H&M. Forever21 has a wide variety of dresses with nice, well-defined cuts, and mostly under USD30. I would consider reasonable (or even cheap) relative to U.S standard. And although Forever21 seems to sound more a junior retailer (assume "21" is the age"), I beg to differ. Some of their dressy and casual tops are really comtemporary and suits even the 30-40s image. Put it this way, this retailer offers a good nice selection of casual to semi-casual fashion clothings. If you are looking for career fashion, then this is not the place.

Another revenge we took was on the cheesecakes in The Cheesecake Factory @ Union Square. The last time we tried, we could not even squeeze into the entrance. It was that crowded. So, before we headed back home this time, we went for cheesecakes takewaway instead. I cannot forget the Godiva Chocolate Cheesecake. Yum. More chocolate-ty than cheesy, I was trying hard to taste the cheese. But if you are a chocoholic, then this would have won you over.

Yesss...we have taken our revenge and be "crab-o-holics", "shopaholics", "choc-o-holics" and "cheese-o-cakes-a-holics" for once this time. But other than the steamed crabs, there is no need for San Francisco to offer the above. I just found out that Forever21 and The Cheesecake Factory are in nearby Westfield Valley Fair @ Stevens Creek, as well.

Sorry folks. This post is solely for the "o-holic-a-holic" of good food and great shopping. If you are out of this league, I promise to have a fair share of serious stuff next time. Chow!

Tag: bay area food, crab, chowder, shopping

A for Apple, O for Orange, P for Pear - so what is...

2006-08-07T21:38:00.000-07:00

- Artichoke
It is the flowering bud of a large plant from the thistle family and has tough, petal shaped leaves. The tender base of the leaves and the heart are the edible portions. Fruit or vegetable, let me find out.

The "heart" is the thickened portion right above the stem

- Olallieberry
Definitely a fruit. Genetically, it is approximately 2/3 Blackberry and 1/3European Red Raspberry. Though not developed in California, it is primarily grown in California. Because the olallieberry has blackberry on both sides of its parentage, it exhibits many of the same flavor characteristics of the blackberry. However, olallieberries are much larger in size and generally are sweeter than blackberries grown under the same conditions. “Olallie” is a word for berry that was used by Native Americans of the Pacific Northwest. So you’re actually saying “berry berry”!

Now, say the “o” first and the rest will follow (oh-la-leh)

- Pluot
This is another cross hybrid- of plum and apricot, being 2/3 plum and 1/3 apricot in parentage. The pluot is a new fruit that was developed in the 1990s. I may have tasted this in Singapore but they just call it plums or "dinosaur eggs" then. I only knew the official name here and now.

Not sure why it is also known as "dinosaur egg"

No, I am not re-learning my fruits or vegetables. These are just some local ingredients or seasonal fruits that I don't commonly see or even taste. But since I have tasted all of them recently, just let me post it.

Tag: seasonal fruits

It's all about food...

2006-08-07T21:37:00.000-07:00

Tried and tasted…both Bamboo Garden Restaurant and Thai Basil in downtown Sunnyvale serve good food at good prices, as far as we have tested. Currently, Bamboo Garden dim-sum lunch are running @ USD1.99/plate(all small, medium, large plates), and you get a reasonable variety of dim-sum such as steamed glutinous rice wrapped in lotus leaf a.k.a loh mai kai (Cantonese), shrimp or pork rice roll a.k.a cheong fun (Cantonese), steamed bean curd skin wrap, steamed spinach dumpling, pan-fried radish cakes a.k.a loh pak gou...just to name a few. The steamed items always come piping hot since they are constantly steamed and served from push-carts. Thai Basil, located just opposite Bamboo Garden, is also a gem in this often-quiet (sometimes termed "ghost") downtown of Sunnyvale. It has been voted "The Best Thai Restaurant in Silicon Valley 2003” and after some years now, the food here is still good, we concur. We have passed by in the evenings before and saw the restaurant packed with people. Try lunch instead, with equal quality of food at slightly cheaper(of course, better) prices and less crowd. Always a safe bet.

In neighbouring Mountain View, Hunan Chili Restaurant at the foot of Castro Street is where you can get Hunan & Shanghai cuisine. We went there once and never thought of going back again. It did not leave us a deep impression perhaps, or there were just too many others waiting for us to try. Luu Noodles (previously known as New Tung Kee) at Showers Drive is never a fail when we are at Walmart, Mountain View. We still cannot figure out if it is Vietnamese, Thai, or Chinese Teochew cuisine because in the menu you can find Pad Thai, Vietnamese spring rolls as well as noodle soup (equivalent to Singapore hawker-fare kway teow/noodle soup). So it is a combination of all three cuisines, just like a dish named "Combination noodle soup" in the menu in which noodle is mixed with rice sticks (pronounced "kway teow" in Hokkien or "guo-tiao" in Mandarin) combined with few slices of beef, pork, chicken; and beef balls. Yum.

Spicy stir-fried in Hunan Chilli

Looks like Hor Fun and Kway Teow Teng, don't they ?

Besides Mountain View, Cupertino is another city we will frequent if we are yearning for chinese food, authentic chinese food, I mean. Sited with Ranch99 within Cupertino Village, we have tried A&J Restaurant, Hu Chiang Dumpling Restaurant and Wang Wang Porridge. These are mainly opened by Taiwanese or mainland Chinese, so the beef noodles in A&J and "Xiao Long Bao" in Hu Chiang are prepared tasty, delicious, equal or better than some of those you could get in Singapore.

I could not remember when, but we were in Milpitas one Saturday because my husband wanted to get a Samsonite trolley luggage meant for his laptop and occasional business travel. There are 2 Samsonite stores located in The Great Mall Milpitas., so off we went. Ok, we seldom go to Milpitas since it is a longer drive from here. But since we were there that particular day, we did not give Milpitas Square a miss. With another Ranch99 located here, this place is somewhat similar to Cupertino Village. We ended up with lunch in Cafe Won Kee and it was a pleasant surprise. We ordered a roast meat platter of char siew (roasted pork slices) and roasted duck. Delish. Another great find for Hong Kong/Cantonese food ! To add, you can find Kee Wah Bakery here. We did not know of such famous bakery of Hong Kong origin until here in the U.S. Does it seem ironic ? Anyway, a better bet for all-things-bread compared to Sheng Kee. Now I start to think if a BreadTalk may work in California. But it's hard to target the Chinese market here in California and local Americans do not seem to fancy such bread products such as Bolo buns, curry buns, taro buns etc., we observe and thus assume. They still stay true to their good old sandwich with fillings of roasted beef/turkey and slices of cheese, tomatoes and lettuce.

Then there is one fine day when we purposely hunted down Prima Taste Restaurant . Yes...you have heard me correctly. Singapore's Prima Food. There is one concept restaurant located in Lundy Road, San Jose. Their menu boasts chicken rice, roti prata, satay, laksa...think of all the Prima Taste packaged mixes and spice pastes you know of and you can guess what is on its menu. Most of the time even the best cooks can only approximate the flavors of their native cuisines in a foreign land. Do you know the type of fish that was served in the Fish Head Curry we ordered? No red snapper, not garoupa but...the fish head of a salmon ! Hahaha...

Last but not least, I want to give a mention to The Fish Market , Palo Alto. Since Boston, this is the second time(in our lives) we have tried steamed whole lobster. There is nothing to taste freshness than to simply steam. Though we are no where in Maine or Seattle for the freshest seafood and lobsters, still... we have decided to splurge on our much-desired temptation. Moreover, it was in part of celebration for our wedding anniversary.

Happy anniversary lobster ! Yum Yum!

Tag: bay area food, bay area, yummy

Taste buds (I)

2006-08-07T21:34:00.000-07:00

A dine-out(for two) typically ranges from USD15 to USD30 including tax and tips. Yes. Save and thrift by cooking your own, but add the costs of electricity and gas; not forgetting effort, labour, time...does it still make sense to the piggy bank ? We(or I) still do our own cooking 95% of the time.

By the way, my point is...FOOD is a culture experience when in foreign land. So, while our appetites allow, bring us more food !

Denny's breakfast servings are BIG (this is America, not surprising), and generally cost less than USD10 for each breakfast set. Might be wee bit oily for a meal so early in the morning. Denny's Super Slam is a current special at USD5.99.

BIG portions in Denny's

Another recommendation is Hobee's. They have total 8 locations - 4 in the (650) area code, 4 in the (408) area code. We tried the one at Palo Alto when we were in that area one day. There are many ways of scrambles and omelets in Hobee's breakfast menu . Try their Blueberry Coffeecake in place of either the toast or hashbrown. So soft, fluffy and freshly-baked ! YUM. I would go back again, but this time maybe the one nearer our place in Sunnyvale.

Hobee's scrambles with blueberry coffeecake

Tag: dennys breakfast, hobees, breakfast, bay area food

*slurp* du jour

same house, same kitchen, same cook

Do, Don, Done!

Iron Chef vs Tigerfish in Lychee cook-off

Where is Saigon ?

Where is Saigon ?

Double boiled, all members of the family

And in future when you see prawns, you can say "Got Milk?"

Bean*sprouts+tomatoes =

Sin City - Need to stay away from them, at least for now

Sin City -Love at first sight, then bite

Sin City - So Sweet!

Reader of the Lost Art

All the pleasure and the "P"s, no guilt

Linguine vongole, this time it's for real (well, at least part of it)

Infectious Tofu!

MEATBALLS on STEROIDS ! - A prediction come true

Chinese-style, Western-style or Freestyle

Kang kong's friend is your friend, and kang kong's enemy is also your friend

Shiokingly good Singapore Part 10- ROJAK mix of food ! ~End of Season 1~

Shioking good Singapore Part 9- I have YET been CON here

Shiokingly good Singapore Part 8-Szechuan in Vivo

Next time when you see cereals, you should not just say "Got Milk?"

Shiokingly good Singapore Part 7-Disappointing Prata in Frankel Avenue

Linguine vongole, NO clams, please

Shiokingly good Singapore Part 6-When there's a wait and queue, you know there's good food

Shiokingly good Singapore Part 5-茶餐厅, new kid on the block

Crab DIY

Be flexible with satay

Shiokingly good Singapore Part 4 - A Singapore culture

yumMEE!

Shiokingly good Singapore Part 3-Best in Katong

Shiokingly good Singapore continues, Part 2-"Forbidden fruit"

Humpty Dumpty

Mirror mirror on the wall, which is my fruit of tis season all ?

Shiokingly good Singapore-Beach Road Prawn Mee@East Coast Road

Cheat eats with a SLur......rrp

A flavorful dish can be so simple

咖喱, kari, curry...the saga continues

The ONE thing that we can't live without...IS...

Curry favor the flavor, or curry flavor the favor

Have your beef stew, and eat it "three"

Dear Okra, don't try to be funny with me

Ya, Selamat datang, Terima kasih

How to pile up that Chinese take-out

Snowing in fall !

Three cups chicken

Fall colors

It appears to be but it is not

Simply porridge

Getty Sssauce-e-y

Berry superior

Mee pok culture

My first Thai dish

Once upon a time...

One-dish chicken rice meal

Duck served a la mode

Soon dubu

Last minute meal can be "lazy day" food

More recipes using "double-duty" ingredients

"RR" version of double-duty ingredients

Whipping up 4 different recipes using 1 simple shopping list is my own "Guinness record"

The slow cooker can work miracles !

Sometimes it works, sometimes it does not

Revenge of the "o-holic-a-holic"

A for Apple, O for Orange, P for Pear - so what is...

It's all about food...

Taste buds (I)

slurp du jour