Egg tofu is one of my favorite things in the world. And that’s only a slight exaggeration. For some reason, I haven’t seen it any any restaurants in Manhattan. Why isn’t anyone making this? Well, I took the matter into my own hands and have been making this version of egg tofu for years now. It’s delicious. Simple. And reminds me of home. Not much more you can ask for in life.
- 2 tubes of egg tofu (Yes, they come in tubes. No, it’s not gross. You can find at HK Supermarket)
- 5 cloves of garlic
- 2 longhorn peppers
- 1-2 stalks of scallions
- 0.5 pounds of ground pork (about a fist size)
- chili bean paste 豆瓣酱 (which I also use in my Braised Chili Fish and Yu Xiang Eggplant)
First slice the egg tofu into half inch slices and pan fry each side until golden. Takes about a minute per side. Continue reading
53 West 35th Street (between 5th and 6th Ave)
New York, NY 10016
SOOO EXCITED! Rarely do I go to a new restaurant and know immediately that I’ll be a regular from that moment on. MEW Izakaya is now my favorite late night dining spot. LAW and I tend to eat really late (my terrible work schedule doesn’t help) so I’m so so so happy to have found MEW.
Izakayas are Japanese late night drinking spots that also serve food. MEW is an amazing izakaya tucked underground in K-Town (you literally walk downstairs). Most of the crowd fits under the “hip asian” category (think shaved heads with pony tails, denim on denim, and beanies that sit straight up on your head). The menu is an awesome mash up of Japanese foods with Western flair. I literally am going to go back again and again until I’ve tried everything. Continue reading
637 2nd Ave (between 34th and 35th street)
New York, NY 10016
Murray Hill is completely over saturated with Thai places, most of which I qualify as TOTS (take-out Thai standard – as in decent pad thai, pad see ew, and basil rice). I rarely order anything else because TOTS places don’t have much else to offer that is good. I miss dishes like steamed lemongrass fish, phat kaphrao (this spicy stir fried ground pork with lots of basil), and LARB. Luckily, a place called Lan Larb opened up near my place. I generally think that if you name your restaurant the name of a food, you are damn good at making that food. Decided to check out the larb!
This (above) is larb. Larb is actually a Laotian dish of minced meat, fish sauce, lime juice, roasted ground rice, and lots of sweet raw onions. It was delicious here. The dish has a great combo of sweetness from the fish sauce and onions, acidity from the lime, and spice from the… spice. The roasted rice was delicious and added a great crunch. I could totally just have this with a bowl of rice and be very, very happy.
I’m supposed to blog about Central Europe but I’m kind of over it now so I want to tell you about the Linguine con le Vongole that I made. I’ve been ordering vongole anytime I see it on the menu recently and it’s because I’ve just discovered how amazing it is. I talked about this discovery from my Lil Frankies post but basically, I think my baby taste buds have just grown to love the more subtle flavors from this dish. As a kid, I would only ever order tomato based pastas because I craved the juicy, tart flavor of tomato. I would NEVER order an olive oil and garlic based pasta because it just tasted like nothing to me. But now I have matured (okay maybe only my taste buds have). Vongole is an olive oil and garlic based pasta INFUSED with the deliciousness of clams. It’s surprisingly easy to make and absolutely delicious. Check out my super simple recipe!
Ingredients (for one):
- a dozen littleneck clams (rinsed under water)
- bunch of parsley (just take the leaves and chopped up finely)
- about 6 cloves of garlic (also chopped up)
- about a quarter to a third cup of white wine
- one portion of linguine (form an “O” with your thumb and index finger, that’s about how much you need, maybe more if you are me)
So very sad that it has been ages since my last post! Long story short, I did a little loop through Central Europe, visiting Prague, Vienna, and Budapest (with a pitstop in Bratislava), got a terrible stomach virus on the plane back, and have been out for about a week and a half. By out, I mean miserable at work and not at home healing my body (sigh). You can imagine how sad I was that I could only eat toast and Gatorade. No caffeine. No alcohol. No meat. No chocolate. No spice. NOTHING REALLY. But now all is good and I am trying very hard not to binge on all the great foods I missed out on in the last week.
Our first city was Prague. Prague is amazingly beautiful, almost unreal because the only other place I’ve seen such well-maintained beautiful old architecture is, well, a place like Disneyland (except Disneyland isn’t real). There’s a kitschy vibe to the place only because you just don’t see such beautiful places like that anywhere else other than in movies (probably why a lot of movies are made in Prague).I ate a lot on my trip (duh), mostly great, some just good, and one really bad place. Everything was surprisingly cheap (beer and wine is cheaper than water). Read on for the highlights!
Best meal in Prague. This restaurant happened to be right outside our Airbnb, and also happened to be rated super well. When I travel, I like to go to the little places with comfort foods that local people crave and flock to. This was definitely one of them.
I ordered the Pork Knuckle (~$11.50) baked on black beer and served with mustard, fresh horseradish, and gherkin. The knuckle was gloriously juicy and flavorful. As you probably know, I’m not the biggest fan of flavoring things with sauce and much prefer marinated meats that just have INNATE FLAVOORRRR. (See my recent post on these amazing ribs that have just that.)
349 East 13th St (between 1st and 2nd Aves)
New York, NY 10003
The Redhead is a restaurant I’ve passed many, many times before but had never thought to walk in. It looks like a dark dive bar from the outside and frankly, the name “The Redhead” never sounded like an appetizing name for a restaurant. Butttttt… don’t judge a book by its cover right?
Eager to try something new one Friday night, LAW, H.W., T.W. and I came to check it out. It’s rated surprisingly well on Yelp and is known for its fried chicken. Can’t say no to fried chicken! We started with a couple drinks. I got the Porch Swing ($11), which is pretty much a spiked Arnold Palmer with cognac, Redhead sweet tea, fresh lemon, and mint. VERY strong. VERY delicious. Definitely exceeded my expectations.
We started with the Grilled Octopus ($12) with marinated beets, chorizo, rye, and pickled mustard. Deeeeelicious. The marinated beets and pickled mustard added a nice acidity to the almost-creamy octopus. Octopus was soft, but not too soft. Had a nice bite to it. Chorizo added a little extra flavor. All round solid dish. Continue reading
Out of every 10 people I know, maybe half a person actually likes mooncakes. It’s a rare occasion these days where people actually eat mooncakes because they like them, and not just for the holiday. Today is Mid-Autumn festival. Feel free to read the wiki on what the holiday actually is, but for me, it has always been the day I had to eat dense, incredibly sweet mooncakes.
Godiva has come up with a limited edition of mooncakes for this holiday and very graciously sent a box over for me to sample!
The “mooncakes” aren’t actually mooncakes at all. They are actually just chocolates that are cleverly labeled as “small mooncakes.” I’m saving the big one in the center (Grapefruit and Black Tea) for later, but sampled the other three types. All of them are filled with some kind of tea-infused chocolate ganache. Continue reading
Ever since a dinner party I went to recently where C.H. made fresh pesto, I have been non-stop thinking about pesto. I soon realized that the only way I could cure myself of this was for me to make my own pesto. I don’t own a blender (yet), but discovered that a blender is only optional in the world of pesto making. As a matter of fact, the first blog I’ve ever read (with the most beautiful food photos), blogs “Pesto Like an Italian Grandmother” – chunky monkey style (she doesn’t call it that, she’s a little more graceful of a writer than I am).
As I do with most recipes, I followed this one loosely. I bought the following ingredients:
- bunch of basil (leaves only, washed and dried)
- handful of raw pine nuts
- 3/4 cup of parmesan
- 3 small cloves of garlic
- olive oil
- some kind of pasta – I opted for fettuccine
210 East 44th Street (between 2nd and 3rd Aves)
New York, NY 10017
LAW and I have recently discovered a whole slew of great authentic Japanese restaurants around 41st to 44th street on 2nd to 3rd Ave (more on the blog to come!). I always knew about Sushi Yasuda, but didn’t realize that its neighbors were all super legit Japanese restaurants as well. Sushi Tsushima is one of them.
LAW and I were craving sushi one night and didn’t want any of the cheap sushi places Murray Hill is saturated with. Literally walk down any block in the area and you’ll basically hear chants and sake glasses falling into beer. Fratty, cheap, sushi places defines Murray Hill. Walk up north a bit and interestingly enough, you’ll find a little Japan. Part of why I love Manhattan is even though it’s pretty tiny, turn a corner and you can be in a completely different world.
We first ordered the Moriwase C set ($31 with soup and salad), which included nigiris (tuna, salmon, yellowtail, and eel) and one roll of your choosing. We picked the Blue Fin Tuna roll, mostly for its value (you get to pick any roll!). The fish was fresh. Rice was great, though I prefer a little more vinegar in my sushi rice. The set certainly whet my appetite and reminded me to never eat $5 rolls again.
We then deviated from the sets and ordered nigiris one by one. Clockwise, we had the Seared Salmon with Lemon and Salt ($4.50 each), Yellowtail with Yuzu Pepper ($4.75 each), Sea Eel with sauce ($6.00 each), Seared Mackerel ($6.00 each), and Uni ($8.00 each). These nigiris are much more expensive than the set, and for good reason… All of them were great, but here are the specific reviews in the order from least favorite to favorite: Continue reading