Monthly Archives: December 2014

Brushstroke: delicious and filling fancy pants lunch

Brushstroke
Brushstroke
30 Hudson St.
New York, NY 10013

What started out to be a painfully awkward lunch at Brushstroke became a surprisingly delicious one. LAW and I were invited by his parents’ friends for lunch at this fancy David Bouley restaurant. The restaurant is spacious and quiet (too quiet, though the bottle of wine fixed that). We each had the $55 lunch tasting menu, which came with an amuse bouche (above), an appetizer, entree, rice bowl, and dessert (lots of food!). The amuse bouche was very tasty and light. Each bite was extremely different: one with a yuzu gelee, another with a smokey salmon, and the third with a cauliflower puree and truffle. Delicious.

Brushstroke
There are  five different apps to choose from. I chose the Pacific Jumbo Oyster with uni, bay scallop, and meyer lemon foam (yes, that egg-looking thing is actually a light, airy lemony foam…). This is one of the most umami things I’ve ever had. One bite with fresh oyster, uni, AND scallop?! *faints* So good. Continue reading

Shi’s Kitchen: Easiest, Tastiest, Homiest Egg Tofu Recipe

Egg TofuEgg 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.

Ingredients:

  • 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)

Egg Tofu
First slice the egg tofu into half inch slices and pan fry each side until golden. Takes about a minute per side. Continue reading