Posts tagged Food

1 Notes

Off to Italy for a week! Pastas, pizzas, and gelato oh my! 

In the meantime, photo of Mario Batali’s Pane Frattau Pizza from Otto. 

Off to Italy for a week! Pastas, pizzas, and gelato oh my! 

In the meantime, photo of Mario Batali’s Pane Frattau Pizza from Otto. 

Notes

Half order of the Hainanese Chicken from the New Malaysian Restaurant 48 Bowery (btw Bayard and Canal Street). Eat it with the coconut rice and the spicy chili sauce. So good. 

Half order of the Hainanese Chicken from the New Malaysian Restaurant 48 Bowery (btw Bayard and Canal Street). Eat it with the coconut rice and the spicy chili sauce. So good. 

4 Notes

Mak’s Wonton Noodle Shop

While walking around at Victoria Peak in Hong Kong, I found this little wonton noodle shop inside one of the malls.  It was the perfect little lunch spot.  The wontons were filled with shrimp and the noodles were some of the best I’ve ever had.  The portion was small, so I ordered another bowl of wontons.  With my full stomach, I was ready to go hike down the mountain.

2 Notes

Grabbed a few staples before Hurricane Irene comes…
Crispy Mini Crab Snacks (bought them out of curiosity) 
Bon Appetit Magazine
Japanese Green Tea
Chili Garlic Sauce
Frozen Xiao Long Bao

Grabbed a few staples before Hurricane Irene comes…

  1. Crispy Mini Crab Snacks (bought them out of curiosity) 
  2. Bon Appetit Magazine
  3. Japanese Green Tea
  4. Chili Garlic Sauce
  5. Frozen Xiao Long Bao

3 Notes

With the fall-like temperatures we’ve been having this past few days, I am automatically craving soups! This Thai Coconut Chicken Noodle Soup is the perfect soup to keep you warm and cozy and it’s also filling enough to be a meal. 
Ingredients:
1, 15oz can of coconut milk
6 cups of chicken broth/stock
2 stalks of lemongrass, smashed and cut into 1-2 inch pieces. 
1 (2 inch) piece of ginger, sliced
2 tablespoons of fish sauce
2-3 bunches of rice noodles (cook to package instructions)
1 1/2 cup shredded cooked chicken
1/2 cup of red bell peppers 
1 cup of chopped mushrooms
juice of 2 limes
4 thai basil leaves and more for decoration
Bring the chicken stock to a boil. 
Add in the lemongrass, ginger, thai basil, peppers, mushrooms.  
Let it simmer and then stir in the coconut milk, lime juice, and fish sauce.  
Stir until it is well incorporated.  Bring the soup back to a boil and do a taste test and season with salt and pepper.
Try to fish out the lemongrass and ginger as much as possible.  The lemongrass will be too tough to eat.  
Add in the chicken and then the noodles. 
Let the pot simmer for another 2 minutes.
Garnish with some thai basil leaves.  Enjoy! 
If you want to add a spicy kick, you can substitute the red bell peppers with chili peppers.  Or just add a squirt or two of spicy chili sauce.  The bell peppers reduces the heat without scarifying the beautiful color. 
Smashing the lemongrass with the back of your knife will help it release more flavor. This will make about 4-5 servings.

With the fall-like temperatures we’ve been having this past few days, I am automatically craving soups! This Thai Coconut Chicken Noodle Soup is the perfect soup to keep you warm and cozy and it’s also filling enough to be a meal. 

Ingredients:

  • 1, 15oz can of coconut milk
  • 6 cups of chicken broth/stock
  • 2 stalks of lemongrass, smashed and cut into 1-2 inch pieces. 
  • 1 (2 inch) piece of ginger, sliced
  • 2 tablespoons of fish sauce
  • 2-3 bunches of rice noodles (cook to package instructions)
  • 1 1/2 cup shredded cooked chicken
  • 1/2 cup of red bell peppers 
  • 1 cup of chopped mushrooms
  • juice of 2 limes
  • 4 thai basil leaves and more for decoration
  1. Bring the chicken stock to a boil. 
  2. Add in the lemongrass, ginger, thai basil, peppers, mushrooms.  
  3. Let it simmer and then stir in the coconut milk, lime juice, and fish sauce.  
  4. Stir until it is well incorporated.  Bring the soup back to a boil and do a taste test and season with salt and pepper.
  5. Try to fish out the lemongrass and ginger as much as possible.  The lemongrass will be too tough to eat.  
  6. Add in the chicken and then the noodles. 
  7. Let the pot simmer for another 2 minutes.
  8. Garnish with some thai basil leaves.  Enjoy! 

If you want to add a spicy kick, you can substitute the red bell peppers with chili peppers.  Or just add a squirt or two of spicy chili sauce.  The bell peppers reduces the heat without scarifying the beautiful color.  Smashing the lemongrass with the back of your knife will help it release more flavor. This will make about 4-5 servings.

8 Notes

Today’s lunch…Singapore Mee Fun.
thin rice noodles with shredded roast pork, roast duck, green and red bell peppers, onions, egg, and curry powder.

Today’s lunch…Singapore Mee Fun.

thin rice noodles with shredded roast pork, roast duck, green and red bell peppers, onions, egg, and curry powder.

Notes

NYC Summer 2011 Restaurant Week at David Burke Kitchen

This is one of my favoriate restaurant week dinners.  The food at David Burke Kitchen was excellent from appetizer, entree, to dessert.  We shared the Smoked Beef Fat & Jalapeno French Fries for the table. For my appetizer, I started with the Lobster Soup. It was so rich with lobster flavor and the two lobster dumplings were scrumptious.  For my entree I decided to stick with the seafood theme and ordered the Scallops and Pork Belly.  The scallops just melted in your mouth and the pork belly was so tender and flavorful.  Finally for dessert, I got the Cassis Panna Cotta.  The panna cotta was more yogurt-like, but nonetheless very refreshing.  It was a great meal. I definitely want to come back again to try other items on their menu. 

Photos courtesy of Winnie.

David Burke Kitchen, 23 Grand Street (at 6th Ave. & Thompson St.), Soho at the James Hotel

6 Notes

Happy 60th Birthday Dad! 
We celebrated my dad’s 60th Birthday at Qin Dynasty Seafood Restaurant in Parsippany, NJ.  The grown-ups actually had a “banquet meal” like the ones you eat at a Chinese wedding. Unfortunately, the “kids” were not included in the banquet menu which consisted of lobster, shrimp, fish, and a bunch of other good stuff.  
The photo here is the kids table. However, I did enjoy everything we ordered off the regular menu: short ribs, fried calamari, clams in black bean sauce, garlic chicken, veggies, and tofu.  The food was good and the restaurant is close to home.  They also serve dim sum on weekends.
Qin Dynasty, 857 Route 46 East, Parsippany, NJ 07054

Happy 60th Birthday Dad! 

We celebrated my dad’s 60th Birthday at Qin Dynasty Seafood Restaurant in Parsippany, NJ.  The grown-ups actually had a “banquet meal” like the ones you eat at a Chinese wedding. Unfortunately, the “kids” were not included in the banquet menu which consisted of lobster, shrimp, fish, and a bunch of other good stuff.  

The photo here is the kids table. However, I did enjoy everything we ordered off the regular menu: short ribs, fried calamari, clams in black bean sauce, garlic chicken, veggies, and tofu.  The food was good and the restaurant is close to home.  They also serve dim sum on weekends.

Qin Dynasty, 857 Route 46 East, Parsippany, NJ 07054

1 Notes

Sunday, July 3rd 12:00PM.  It’s raining here.  What a bummer to my Independence Day weekend. I bet a lot of you also had BBQ plans or something. Hopefully, the rain will stop and the sun will come out.  In the meantime, a picture from the 9th Annual Big Apple BBQ Block Party event last month.  Ribs…yum! 
Photo courtesy of Matt on his Droid X.

Sunday, July 3rd 12:00PM.  It’s raining here.  What a bummer to my Independence Day weekend. I bet a lot of you also had BBQ plans or something. Hopefully, the rain will stop and the sun will come out.  In the meantime, a picture from the 9th Annual Big Apple BBQ Block Party event last month.  Ribs…yum! 

Photo courtesy of Matt on his Droid X.

2 Notes

Zucchini Cupcake…so moist, so good! 

Zucchini Cupcake…so moist, so good! 

7 Notes

Vietnamese Summer Rolls

Another great summer meal idea for you guys. The summer rolls are served cold and dipped in a peanut sauce.  I used the same peanut sauce recipe from my cold sesame noodle here. The only hard part about this meal is the prep work for all the yummy ingredients you are putting inside the summer roll.  The wrappers can be found at most Asian markets usually in the noodle aisle. 

Ingredients:

  • 1 package Vietnamese summer roll wrapper
  • 1/2 pound of cooked shrimp (de-shelled and deveined) 
  • a chunk of cooked pork (not sure of size) cut into thin strips 
  • 1 seedless cucumber; cut into matchsticks 
  • 1 carrot, cut into matchsticks
  • a bunch of scallions cut in half
  • half a package of rice noodles (cooked and drained)
  • a few pieces of lettuce leaves cut into strips
  • 1 pot of warm water
  1. Prepare all the ingredients: cook shrimp in boiling water, cook pork in boiling water, cut all the veggies, cook rice noodles and drain. 
  2. Pour warm water in a large bowl or plate with raised edges.  Take 1 of the summer roll wrappers and soak until all edges are no longer hard. It will look almost translucent. If the water cools, add more warm water. 
  3. Place wrapper on a clean surface.  Add a few pieces of shrimp, pork, cucumber, carrots, lettuce, scallions, and rice noodles onto the center of the wrapper.
  4. Fold in the sides and roll up the wrapper.  
  5. Repeat until you have used up all the ingredients.
  6. Serve cold with peanut sauce. 

5 Notes

Strawberry Salad
Strawberries are in season right now, and they are so sweet and yummy! I decided to use them in my salad.  In addition to strawberries, this salad also includes baby spinach, grilled spicy honey chicken, cucumbers, sliced onions, walnuts, and avocado.  I also made my own honey citrus vinaigrette using a recipe I found on Our Best Bite’s blog.

Strawberry Salad

Strawberries are in season right now, and they are so sweet and yummy! I decided to use them in my salad.  In addition to strawberries, this salad also includes baby spinach, grilled spicy honey chicken, cucumbers, sliced onions, walnuts, and avocado. I also made my own honey citrus vinaigrette using a recipe I found on Our Best Bite’s blog.

9 Notes

Cooking 101

One of my loyal readers Cindy asks, “How do you boil eggs to such perfection?”(in reference to my previous salad post with egg on top)

  1. I like to use eggs that are at room temperature. I admit that I never remember to leave the eggs out before boiling; so I place them in a bowl and put it on the stove next to the pot while I wait for the water to come to a boil.  This warms them up and I find that this helps avoid cracking.
  2. Bring a pot of water to a rolling boil
  3. Carefully place the egg(s) into the pot
  4. Set your timer for exactly 9 minutes (very important)
  5. Remove the egg(s) from pot after 9 minutes and transfer them to a bowl of cold water. 

This is a guaranteed method to get the perfectly boiled egg with nice golden yellow yolk. 

4 Notes

Look at that beautiful salad!
I’m not boasting, but I make amazing salads. =)  This one here is a mesculen salad with prosciutto, garlic croutons, a perfectly boiled egg in a honey balsamic dressing.
I also make my own salad dressings.  It’s simple and easy to make; plus it tastes a lot better than the bottled stuff. 
Honey balamic Salad dressing:
Honey
Balsamic Vinegar
Olive oil
Fresh cracked black pepper
Garlic salt
Throw everything in a bowl and whisk until honey is dissolved and incorporated. Sorry for lack of measurements as I just eyeball everything. The amount will depend on the size of your salad or if you would like to make extra to keep in the fridge for a couple days.

Look at that beautiful salad!

I’m not boasting, but I make amazing salads. =)  This one here is a mesculen salad with prosciutto, garlic croutons, a perfectly boiled egg in a honey balsamic dressing.

I also make my own salad dressings.  It’s simple and easy to make; plus it tastes a lot better than the bottled stuff. 

Honey balamic Salad dressing:

  • Honey
  • Balsamic Vinegar
  • Olive oil
  • Fresh cracked black pepper
  • Garlic salt
  1. Throw everything in a bowl and whisk until honey is dissolved and incorporated. Sorry for lack of measurements as I just eyeball everything. The amount will depend on the size of your salad or if you would like to make extra to keep in the fridge for a couple days.

2 Notes

Schnitzel & Things
I’ve been craving schnitzel and decided to go check out the Schnitzel & Things restaurant on 3rd Ave. between 45th and 46th Street last Friday after work.  I got off work early, so I decided to make the 2 mile walk from 17th street to 45th street.  It was a great exercise and also a nice way for me to check out other neighborhoods. I found “Little India” on Lexington Ave. and many great restaurants along the way. It started to drizzle and then there was lightning with goosebump inducing thunder and eventually a torrential downpour.  Amidst, all that, I bought my Chicken Schnitzel with Austrian potato salad and roasted beets and it was all worth it. 
Schnitzel & Things Restaurant, 723 3rd Ave (btw 45th and 46th Streets) 

Schnitzel & Things

I’ve been craving schnitzel and decided to go check out the Schnitzel & Things restaurant on 3rd Ave. between 45th and 46th Street last Friday after work.  I got off work early, so I decided to make the 2 mile walk from 17th street to 45th street.  It was a great exercise and also a nice way for me to check out other neighborhoods. I found “Little India” on Lexington Ave. and many great restaurants along the way. It started to drizzle and then there was lightning with goosebump inducing thunder and eventually a torrential downpour.  Amidst, all that, I bought my Chicken Schnitzel with Austrian potato salad and roasted beets and it was all worth it. 

Schnitzel & Things Restaurant, 723 3rd Ave (btw 45th and 46th Streets)