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"FOOD"
Ingredients:
1) Boboli Pizza Crust
2) S&B Golden Curry (HOT)
3) Kabocha
4) Onion
5) Carrots
6) Mozzarella Cheese
7) Frozen Veggies
8) Mint leaves
9) Non-fat Yogurt
Procedure:
1) Prepare the curry sauce. In a boiling water add S&B curry cubes, cut carrots, sliced onions, frozen veggies, and cut Kabocha.
2) Prepare mint yogurt sauce. Blend Non-fat yogurt with mint leaves in a processor.
3) Spread the curry sauce on the pizza crust.
4) Top the pizza with pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
6) Add Mint Yogurt sauce at the end.
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Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Ground Beef
4) Onion
5) Mozzarella Cheese
6) Sun-dried Tomatoes
7) Artichoke
8) Spinach
Procedure:
1) Prepare the sauce. Heat up the RAGU sauce, add ground beef, pepper, and sliced onions.
2) Wash the spinach, add it in a boiling water for 30 seconds, and set it aside.
3) Spread the meatball sauce on the pizza crust.
4) Top the pizza with Artichoke, sliced tomato, spinach, and pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
I’m starting to appreciate Tofu more. I decided to give a Korean twist to a popular Japanese dish, Yu tofu.
Ingredients:
1) Medium to Firm Tofu
2) Dashi *either pre-made or make your own
3) Seaweed Salad
4) Nori
5) Seasame Seed
6) Negi (green onions)
7) Red Pepper
8) Sugar
9) Sesame Oil
Procedure:
1) Prepare the Chili Sauce. Dice the green onions, and mix it with water, dashi, red pepper, sugar, and sesame oil. Set it aside.
2) Boil Tofu in Dashi until it gets slightly brown on the outside. *This adds subtle taste to the plain tofu.
3) Take the tofu out, and top it with the chili sauce, seaweed salad, nori, and sesame seeds.
Boy Choy is probably one of the most versatile veggie to use, and it also happens to be one of my favorite ingredient. There are many variation of Bok Choy, but the key is the select the right one. I tend to pick the smaller and white ones. They tend to be more sweet and not as bitter as the greener kind. This dish is simple, but is favorite to many of my friends.
Ingredients:
1) Bok Choy
2) Minced Garlic
3) Minced Ginger *this is the key to give the gingery taste*
4) Golden Mountain’s Seasoning Sauce *this is the key*
5) oil
6) H20
Procedure:
1) Wash Bok Choy and cut them at the stem.
2) Heat Wok with some oil, and put Bok Choy in them.
3) When the Bok Choy softens, add the minced garlic&ginger, Seasoning Sauce, and H20
Dipping Sauce:
1) Wuan Chuang Black Bean Soy Paste *this kicks ass!*
I always wanted to learn how to make a Dragon Roll. Fortunately, my friend, Peter, works as a sushi chef and showed me how to make one. Check it out you!
And so here’s us enjoying our freshly rolled sushi! And, btw, we got an employee discount so we at all this for 20bux. Mad good deal yo!
This is the best ChongKak Kimchi (baby radish Kimchi) in the Northeast!
The brand name is the New York Kimchi Miraculous Taste of the Far East – New York Yun San Gyun (Organic) Kim Chi. phew… that is mouthful.
We usually buy them at the local H-mart, but I’m sure you could find it in any Korean markets. There is something tasty and refreshing about this organic kimchi. Anyways, check it out yo! Seriously, this radish kimchi is divine.
Hwe Dop Pap (“Sashimi Rice Bowl”) is a very popular Korean dish. It is healthy, and very appropriate cool dish to serve during summer.
Ingredients:
1) Tuna
2) Rice
3) Lettuce
4) Daikon
5) Cucumber
6) GenNib (Korean mint leave)
7) Kochujan (Korean hot paste)
8) Mirin
Procedure:
1) cut ingredients 1-5 into bite-able sizes.
2) prepare the Paste sauce (mixe Kochujan + Mirin)
3) mix the two with rice. Rice is best served slightly cold and firm.
I met up with my Taiwanese homies in Boston. They recommended Hei La Moon for Dim Sum. I lived in Boston before, and I love to eat dim sum but I never had the chance to try this place.
My friends kept ordering dishes after another, and, man! ALL of them were freakin’ awesome! It’s tough to find decent Chinese place in Boston, but Hei La Moon is officially my favorite Dim Sum here!
Hei La Moon
88 Beach St
Boston, MA 02111
(617) 338-8813
Rating: 3.5 / 5.0
Today I had the pleasure to meet up with the awesome food blogger Esther from Ambitious Deliciousness (btw, check out her website for savory pictures if you haven’t been there yet).
We went to Paris Sandwich for tasty but financially pleasing Vietnamese sandwich. The sandwich was good but the highlight of the night had to be the Durian Smoothie. I’ve heard of this fruit, which is known as the King of Fruits, for its infamous odor contrary to its taste. So, I had to try it.
Smoothie arrived with an awkward smell. I was doubtful at first. “Dude, no way that is coming from the smoothie.” Well, yes, it was coming from there. Honestly, it tasted good. However, the smell was overpowering. It literally smelt like FEET! I felt like there was a raw sweaty feet pushed against my nose as I savored the Durian Smoothie.
btw, how do I know a sweaty feet smell like? well, let’s just say we all have our fetishes (jk!).
Paris Sandwich
113 Mott St
New York, NY 10013-4634
(212) 226-7221
Today was a fun day. Met up with old high school friends in NYC, and drank… drank… and… well, a bit more drinking. We jumped in between couple Izakayas, and we ended up at Kenka.
and… woah! what do we see on the menu?
Of course, we had to try it. So, this is how it looked like…
Yes, it looks like a dick. duh! I believe it was boiled in hot water, and served with hot mustard on the side. We passed the dish around and took a bite… It tasted liked a massive collagen or cartilage that looks like a genital.
Our conversation never took off after that, and the night ended silently. Something died in all of us… haha, jk! It was a night to remember!
Well, a convenient place to eat and drink in New York City, but nothing special about their dishes. Another ordinary izakaya.
Kenka
25 Saint Mark’s Place
New York, NY 10003
(212) 254-6363
Rating: 2.5 / 5.0
Okay, 2nd fish to cook. It turned out alright for the 2nd fish~
Ingredients:
1) Salmon
2) Mayo
3) Miso
4) Garlic
5) Sugar
Procedure:
1) Mixed Mayo, Miso, sugar, and garlic together. Thoroughly rubbed the mixture onto the salmon.
2) Baked the fish in a oven for ~20mins (400-450F).
Okay, I’ve never cooked Fish before. So, here’s one of my first attempt to make one. Check it out yo!
Ingredients:
1) Sea Bass
2) Non-fat yogurt
3) Miso
4) Wasabi (prepared in tube, NOT the powder form)
Optional Ingredients:
You could add few more stuff to pump up the marinade.
1) Sugar
2) Soysauce
3) Dashi
Procedure:
1) Blend Miso and Yogurt in a blender. Add optional ingredients if you want. Marinate Sea Bass in a ziplock bag with the Yogurt Miso sauce. I left it chill in the fridge over night.
2) Take out the sea bass and bake it in a oven for ~20mins (400-450F).
3) Blend wasabi and yogurt in a blender to prepare the sauce for the sea bass.
btw, the flowery dish is not mine. My plates are more manly.
Long Provincial Vietnamese Restaurant…. my friend has been telling about this place for a LONG time (yes, that was joke), and I finally carried my lazy ass there. There were the typical Vietnamese dishes, but lots of them had an unique and modern twist to it. My favorite was the Cognac scallop pomelo salad, and its described as the following:
Cognac scallop pomelo salad
Pan fried Hennessy Cognac marinated Pacific scallops, freshly pickled jicama, carrot, red onion, browned onion, roasted peanuts, fresh herbs, and hand peeled pomelo severed with tamarind fish sauce.
Fucken bomb. Scallop was perfectly cooked, jicama and the carrot was fresh, and the tamarind fish sauce wrapped it all with its sweetness and unique Asian flava.
Other dishes were decent, your typical Vietnamese food with a modern twist. Decent price for more than a decent food. Go impress your significant other at LONG.
Long Restaurant
1901 2nd Ave
Seattle, WA 98101-1101
(206) 443-6266?
longprovincial.com
Rating: 3.5 / 5.0
Kimbap means “Seaweed Rice” or simply known as the Korean sushi roll. Korean style sushi roll is similar to the Japanese one, but difference is in their ingredients. I tried to fuse the best of the two worlds into this picnic friendly dish.
Ingredients:
1) Seaweed (nori)
2) Rice
3) Canned Tuna
4) Non-fat Yogurt (or Mayo. I tried to avoid using Mayo)
5) Carrots
6) Spinach
7) Egg
8) Avocado
9) Korean/Japanese Radish (yellow radish)
10) Sesame oil
11) Soy Sauce
12) Sugar
13) Mirin
14) spicy “Rooster” sauce
Procedure:
1) Preparing the Tuna: Open the canned tuna, drain all the liquid, and make it dry. In a bowl, mix the tuna with yogurt (or mayo). You can add the “Rooster” sauce if you want to spice the baby up.
2) Prepare the carrots: cut the carrots into bite-able thin slices. Cook the carrots with sesame oil in a frying pan just enough to make it slightly soft.
3) Prepare the spinach. Wash the spinach, put it in a boiling water for few second, and take it out. Add a touch of soy sauce to the prepared spinach.
4) Prepare the egg. Crack an egg into a small bowl, add mirin and sugar. Make a block of cooked egg in a frying pan (like you are making layers of crepe on itself). Cut it into bite-able size.
5) Cut the Avocado.
6) Lay down a layer of nori, and smear a thin layer of rice on it (rice has no vinegar in it. Slight difference from Japanese sushi roll). Put down all the ingredients from above and wrap up that joint yo!
Dudes, you gotta check out Christina‘s Deglaze Me, another food blog I’ve been addicted to. Her recipe is always mouth watering delicious, but it is also very unique and healthy too. There is always something different about each dish, giving a twist and kick here&there. The recipe is also very well written and easy to follow for those who want to reproduce her dishes. Okay. I’m hungry now. If I were you, I would head over there right now.
WE USED TO BE CUTE
