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Archive for April, 2014|Monthly archive page

Persian Sweets II and Yeh Yeh’s

In Eating Out, Food, Food Product for Home on April 30, 2014 at 10:44

The same trip that I discovered Faloudeh from the Persian market, I also bought Sesame Pashmak — another traditional Iranian dessert made of sesame, sugar, pistachio and vanillin.

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I loved the prominent sesame flavor in this dessert; and it was the texture that was really fun.

It reminded me of a traditional Chinese candy that I used to enjoy growing up called dragon beard candy, 龍鬚糖.

Dragon beard candy looked like a cocoon made of pulled super fine sugar strands.

Inside the candy, one would find finely chopped peanuts and sometimes coconut.

Having dragon beard candy was a textural journey of its own; and it was considered a culinary art of China.

Pashmak was very similar to dragon beard candy.

The strands were coarser than dragon bear candy, and it looked like sesame was blended with sugar.

It was not formed like a cocoon and with no stuffing inside.

The initial sensation was a huge hit of vanillin flavor in the mouth; then I could feel the texture of many threads, which disappear relatively quickly — similar to melting cotton candy in the mouth, created this silky and velvety sensation.

Very shortly as the interest in texture faded away, a huge wave of roasted sesame, nutty flavor surged right up.

Pistachio were sparsely interlaced among the strands and gave a crunchy texture to an otherwise soft and delicate texture.

All these sensorial experience happened in manner of seconds — making Pashmak a unique tasting experience.

As a dessert with sugar as one of the primary ingredients,  I was surprised to find it not too sweet.

Pashmak was such a treat!

– — – — – —

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This tiny shop, Yeh Yeh’s, in Bellevue specialized in Vietnamese sandwiches, salads and beef stew only.

A cheap(er), dependable, good-eat spot.

I liked their Vietnamese sandwiches especially when it was consumed right after they were ordered — warm and toasty with large amount of well-pickled and sweet carrots and radishes.

Layered with jalapenos and cilantro, the sandwich was aromatic and fresh.

There was many choices of meats: beef, pork, chicken, tofu, brisket, ham and BBQ pork.

I usually stayed with the delicious and traditional soy-garlic marinated pork.

The only potentially inauthentic part was the existence of a tasty mayo-like spread in the sandwich.

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I loved the simple noodle salad, Bun.

It was extremely refreshing with the traditional lime dressing and the addition of mint leaves – a very nice touch that gave a simple twist to the flavor dimension.

Under category salad, one could pick either noodles or green papaya.

Each order came with 2 choices of proteins (pork, beef, chicken, tofu) including Vietnamese eggroll as one of the options.

The rice vermicelli was always well cooked and never stuck together.

Mixing each bite of the cold noodle with the pickled root vegetables and cucumbers was of the most soothing experience in hot summer days.

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Yeh Yeh’s definitely was not the cheapest (still east side price) in the Greater Seattle area, but it was a great place as an eastside option.

Yeh Yeh's Vietnamese Sandwiches on Urbanspoon

Indian Pizza and Berbere Kale Chips

In Eating Out, Food, Home Creation on April 25, 2014 at 11:12

Why would I blog about Can Am Pizza?

Because our neighborhood Can Am Pizza is special!

This Can Am pizza serves Indian pizzas.

They have chicken and paneer pizzas, served with sides of yogurt and extra jalapenos if one wishes.

My favorite is the butter chicken pizza.

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L: DH’s favorite Hawaiian without cheese — R: butter chicken pizza

Thick, rich, savory and spicy butter curry chicken on top of soft bready pizza crust, it was most definitely another experience to enjoy Indian food!

The pizza crust was not anything special, but it was good enough as a vehicle for the saucy butter chicken.

I tried their tandoori chicken pizza and it was decent — but I found it less unique as it tasted similar to grilled chicken pizza.

The hotness level was definitely not for spicy wimps — I usually had my mouth and ears burning with mild.

Indian pizza from Can Am was definitely one of those unique, cheap and delicious grub!

Can Am Pizza on Urbanspoon

 

– – – – – –

I LOVE kale chips!

Easy and fast to make, healthy and delicious!

I have been playing around to spice up the kale chips and really like this recipe with Berbere.

Berbere is a super versatile Ethiopian spice blend — earthy, aromatic and spicy hot!

I got the inspiration to try cooking with Berbere after reading Yes Chef.

Caution: this recipe is pretty spicy hot especially if being consumed non-stop (which was what I did)!

Enjoy!

 

Berbere Kale Chips

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INGREDIENTS

1 bunch of curly kale

1/4 tsp salt

1.5 tsp Berbere

1 tbsp. olive oil

 

DIRECTIONS

Preheat oven at 380F

Tear kale leaves only into bite size pieces*

Wash kale leaves and remove excess water in a salad spinner

Coat kale leaves with olive oil thoroughly

Add berbere and salt little bit at a time, mixing the spices throughout kale leaves as uniformly as possible^

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Bake for 8 mins and it is done!

 

*I save the stalk of kale for soups

^the curly leaves make it difficult to spread the spices evenly; as a result, adding small amount and mixing evenly is essential for final eating experience

 

 

Bombay House

In Eating Out, Food on April 25, 2014 at 11:11

A new vegetarian Indian Restaurant, Bombay House, opened up on the eastside — and was I glad!!!

I went there several times already, both for lunch and dinner, and both were fantastic!

Lunch was buffet with a very nice spread of curries, rice, soup and a decent all-you-can-drink-chai.

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I love that they have a few “fusion Indian” dishes with the usage of tofu rather than paneer, which was rare among Indian restaurants, and excellent vegan option.

The day I was there for the buffet, they had their spinach shorba, a dairy base spinach soup that was just out of this world.

I went for dinner another time with my friends.

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I ordered my favorite Punjabi Saag, which tasted very different from usual Saag.

Aside from the common and usual ingredients, spinach, in Saag, it also had mustard leaves and fenugreek leaves.

The resulting dish had more texture than the standard spinach ones which were generally more soggy; and the flavors from the other vegetables made the dish uniquely tasty.

We also had the Tarka yellow dal, tofu vindaloo, and vegetable masala, and they were all delicious along with the fluffy naan bread.

Another time, we got to try mushroom Jalfrazie which was amazingly delicious with all the spices and super spicy!

Most intriguing was the Pashawari naan.

It had coconut, raisins and cashews stuffed in the naan, the sweetness and fruitiness still went amazingly well with the curries, it was an eye-opener!

DH loved their home-made Bombay Lime with fresh lime juice and spices, mostly cardamom, with club soda.

I love their plain vegetable soup.

It was a curry soup with vegetables, quite spicy and garlicky.

I could really drink a large amount of it!

The price point was a little high for dinner or a-la-carte.

All the main courses were over $10.

I was too hungry waiting for my friend and got the Papadam, and it was $3 for a very small portion.

The food was delicious enough and the price point was not high enough to deter me from going.

The lunch buffet was still a steal at $9.95!

Bombay House on Urbanspoon

Persian Sweets and Couzin’s Cafe

In Eating Out, Food, Food Product for Home on April 23, 2014 at 11:03

We went into a newly opened Persian market in my neighborhood.

My Dad and I loved checking out ethnic grocery stores.

It was so much fun to see foods that were exotic, ask questions and learn along the way the different ingredients we normally did not use, nor exposed to in a regular basis.

Adventurous and exciting!

Some goods were familiar as they were goods from Bulgaria or Armenia — olives, tomatoes, vegetable spreads (similar to Zacuscă from Romania), different kinds of jams (notably young walnut jam and rose jam).

There were also others that were unfamiliar, e.g. bags of dried whole lemon and whole lime.

The shopkeeper told me they were for boiling teas or soup making.

We also found these desserts that were completely foreign.

The more different they were, the more I wanted to try!

We got Faloudeh to try.

Upon reading online, we found out that Faloudeh was a traditional Iranian dessert.

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Unfortunately, we were trying it un-authentically.

Shopkeeper said that I should let it semi-melt, then add lemon juice and chopped pistachio.

I had neither at home so we tried Faloudeh straight, still semi-melted at least!

It was a lovely light dessert made with simple ingredients of water, sugar, rose water and starch.

The starch was made into vermicelli like noodle, and frozen with sweetened rose water.

In the past, I had dessert made with rose water and I was not a fan.

I found them too fragrant, too floral in a way that it felt not meant for eating.

The amount of rose flavor in this Faloudeh was just right, slightly floral, light hint of rose and very pleasing.

The dessert was refreshing and thirst-quenching.

I could see myself buying this a lot (or try to make this myself!) when our temperature gets hot here in the Northwest!

—-

There was not really any good breakfast places on the eastside.

Found Couzin’s Café in Kirkland that was rated pretty high, decided to bring my folks to give it a try.

We went on a Sunday and there was definitely a line out the door to this tiny spot.

We were lucky that space opened up for us in about half and hour and service was pretty quick!

I rarely had American full breakfast and decided to go all out with country fried steak.

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Crisp English muffin (with loads of butter), crisp hash brown and runny sunny side up — checked.

Not wow but tasty.

The beef was thin, tender and crisp, with great flavors in the breading.

I only wish the gravy was not as starchy; it was a little sticky to the teeth and palate.

Flavor of the gravy was good — nice peppery chicken flavor, what I would expect in a good diner.

My Dad had the pigs in the blanket.

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He did not like the apple sausages.

I believe because he was not used to sage — sage was not used in Chinese cooking.

I quite enjoyed the apple compote and caramel sauce; it had nice brown spice flavors.

The pancake batter had very good flavor, but it was a little dense.

My mom had the blueberry crepe.

Same story as the pancake, the crepe batter flavor was good and with strong vanilla, but it was soggy in texture and thick.

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I will return when I have a serious country/chicken fried steak craving and want to stay on the eastside.

Couzin's Cafe on Urbanspoon

 

 

Rain Shadow Meats Squared

In Eating Out, Food on April 21, 2014 at 10:38

Heard much about Rain Shadow Meats Squared at Pioneer Square serving food and I brought my meat-loving father there.

I first saw them in Capitol Hill’s Melrose Market and bought some pork rillet from their meat counter, and was very happy with my purchase.

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R top: fresh meat for sale — R bottom: cured meats for sale or order at the shop

Essentially we went there for snack since we were all full from our late breakfast at Morsel.

We had a cured meat plate to share.

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L: pork rillet — mid: sopressata — top: pate foie de porc — R bottom: speck

Most of the pates and rillets were house-made along with the mortadella.

Other meats were from other cured meat producers from California or Oregon.

We had the delicious soppressata which was citrusy, fatty but not greasy.

Their pork rillet was one of my favorite with peppery chunky pork and smooth lard.

The speck was dry, chewy, smoky and peppery with light salt.

The best part was the fat that completely enhanced the smoky flavor and just heavenly on its own.

The pate foie de porc was excellent!

It had strong liver flavor with chunky pork; it was peppery and addictive!

The meat on top gave a dense texture and the pockets of liver was soft in the middle.

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L: mortadella — R: celery soda

The mortadella was very soft and light in flavor in general.

Smoke lightly and floral; the tendon part was chewy, and release delicious meat flavor as I was chewing on them.

It was fantastic.

The accompanying crackers/toasted bread were unfortunately too hard, too crunchy and too strong in burnt flavor.

They overshadowed the meat and rillet, and also hurt my palate.

The pickled onions were crunchy and vinegary, a perfect compliment to the meats and pates.

The refreshing celery soda was a new experience.

It was lightly salted but was not very strong in celery flavor.

There was a definite crispness in it and it paired really well with all the meats.

It was a fun experience with my dad in the meat shop.

The shop served many sandwiches which looked delicious on other’s tables.

I will be back to try them and I hope Rain Shadow Meats will make more of their own cured meats in the future!

Rain Shadow Meats on Urbanspoon

 

 

Mamnoon

In Eating Out, Food on April 17, 2014 at 10:21

I am very lucky to have parents that are gamed to try almost any kind of food.

I brought them to Mamnoon, a Middle Eastern restaurant I wanted to go for a very long while.

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We went there for lunch, and they were serving mostly Mana’eesh, similar to a wrap and kulage, a griddled Arabic sandwich.

They were making their wraps and bread fresh in the restaurant, and they were really tasty.

It totally brought me back to the memory of having delicious shawarma in Cairo.

The wrap was soft, thin, crisp and fresh.

Strong enough to hold the tasty content, and thin enough to let the content shine.

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For the wraps, Mana’eesh, we shared a fleifleh, the wrap with hot pepper paste and sesame, with the addition of shish taouk, marinated grill chicken.

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fleifleh with shish taouk

The fleifleh had peppery chili flavor and spiciness, it was also a little sweet and flavored with parsley and perhaps mint as well.

The additional shish taouk was tender.

We also had lahm bi ajine, wrap with a thin layer of lamb paste, onion, chilli and parsley.

The slightly gamey lamb flavor that lamb-meat lovers adored was partnered with nice herbs and fresh crunchy parsley.

The wrap was also a little peppery spicy.

Finally, Kulage, sandwich, we had kefta arayess – thin layer of beef, with onion, chili and parsley.

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kulage — kefta arayess

Nice onions, crisp lettuce, it was buttery and with thin layer of beef.

The bread was toasty, fluffy and still thin.

On the side, we had baba ghanoush.

Smoky and smooth eggplant, with a well of olive oil and chives, it was perfect spread for the even more impressive pita bread.

There were whole wheat and also white pita.

The white pita was fluffy, soft with the comforting doughy aroma.

The wheat pita was hardy and tougher in texture.

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baba ghanoush with pita

Shorabat Adas, a red lentil soup with cumin, fried garlic and coriander which was extremely delicious.

It was probably the best flavored lentil soup I had in town so far.

Strong aromatic in cumin flavor, it was every bit garlicky and smooth.

A very nice touch with crisp pita bread to contrast the smooth soup texture.

I just wish it was a little less salty.

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L Front: Shorabat Adas — Back: lahm bi ajine — R front: mint tea

Lastly, I had to tried their ful madamas, fava beans with onions and tomatoes.

It looked like the ful had other beans with fava beans as well.

It was also cumin dominant, meaty, savory, and a little salty.

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ful madamas

I had the mint tea, and waiting for it to repeat the mint tea sipping experience in Siwa, Egypt — with an extremely strong brew of tea from lots of mint leaves and LOTS of sugar!

This mint tea was nice and soothing, and was not sweetened and could be stronger.

Their dinner menu was small but attractive, and I cannot wait to go back and try their lamb kefta and seabass dish.

Mamnoon on Urbanspoon

Red Mill Burgers and A La Mode Pie

In Eating Out, Food on April 15, 2014 at 16:21

The last several times when my father was in Seattle, we went to different burger joints to find his ultimate favorite.

I brought him to Burger Masters, Blue Moon, Fat Burger and 5 guys.

When we went to Red Mill Burgers, he fell in love.

He told me, “we don’t have to look anymore”.

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We went back this time, and he had his favorite, double bacon cheese burger.

I had their veggie burger with caramelized red onions.

Their buns were toasted perfectly — light soft bread, with just a touch of toast to give a harder crust.

I could not comment on the beef burger as I did not want to deprive my dad of his full experience by taking a bite from him.

My veggie burger on the other hand was tasty.

Fresh crisp lettuce that literally crunch in the mouth, and with simple juicy tomato slice.

The caramelized onions were sweet, strong in onion flavor, which added complexity to the veggie patty.

The veggie patty contained lots of shredded carrots and mushroom chunks, which gave a chewier texture to the patty which I enjoyed.

We had their onion rings as well.

Very crispy cornmeal coating that held up very well in the frying process and the soft onions inside.

The cornmeal gave a different texture and also different flavors than conventional flour breading.

I shall return again to have the actual beef burger one day!

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Red Mill Burgers on Urbanspoon

It had become our ritual to stop at A la Mode Pie after Red Mill Burgers.

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I LOVED their French Apple Pie!

Surprisingly, this was a statement from someone who normally skipped apple pie.

I did not like most apple pies because the apples were soggy, or too cooked.

I might have been traumatized by McDonald’s apple pie when I grew up in Hong Kong — and that was my first apple pie introduction.

Since then, I had other store-bought or even some home-made apple pie, and I still found the apples soggy, until A la Mode’s!

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bought a whole one home so DH could have some!

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The apples held their sliced shape, and actually still had a chewy texture of raw apples.

The crust was buttery and the crumble on top was sinfully delicious.

The crumbles did crumble, and gave an enjoyable sandy texture in the mouth.

The apple pie was also sweetened just right and with a hint of tartness from the apples.

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We also tried the strawberry rhubarb pie at the store as my parents were curious with rhubarb, something we did not have in Hong Kong.

It was very sour with nice strawberry flavors.

It was in a conventional pie crust, which I was not too huge of a fan of; not because it was not tasty, but I had not preferred them for as long as I could remember.

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I had also tried their Mexican chocolate mousse in previous occasion.

Silky, luscious with lots of chocolate and strong hint of spices, it was a real treat!

A La Mode Pies on Urbanspoon

Jin Ya and Ellenos

In Eating Out, Food on April 11, 2014 at 14:14

Doof Out

New ramen place at Crossroads Mall!

I had been waiting for Jin Ya to open since the day I saw “coming soon” sign outside the store front.

Jin Ya is a chain ramen bar with stores in Vancouver BC, CA, NY and TX (yes sis, in Houston!).

The store in Bellevue was not very big, and since it opened couple weeks back, I had heard that they had lines outside the door frequently.

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I went on a weekday for lunch right when they opened at 11am, so no wait necessary.

Jin Ya offered mostly rich pork soup, tonkotsu, with chicken and veggie broth options as well.

Some combinations already had egg, and others did not.

If ramen egg was an object of desire, read the description on the menu carefully.

Toppings could be added – extra vegetables, meat, eggs and seaweed etc.

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Since they were famous for tonkotsu, a spicy version was my choice for the day.

The “Tonkotsu Red” did not come with an egg, so I got it on the side.

I felt that it was important to try the egg in every ramen store, as I strongly believe the egg spoke a lot to the quality of a ramen store.

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Verdict: I liked the flavor of the tonkotsu broth.

It was rich, thick, milky, meaty and dense.

A big plus was that it was not salty.

I wish that the broth was hotter; it was at a luke warm temperature that was not very appealing to me.

Especially with thick broth that tended to feel slightly gelatinous and sticky in the mouth, it was even more important to have the soup hot.

I ordered “spicy” for my ramen, which was the middle level spiciness.

It was not hot enough at all — might have to give the “hot” one a try next time.

The pork was very tender — the pork piece fell apart readily when I picked it up with chopsticks.

It was also done in a thick cut, which was delicious.

The noodle had good texture, they were firm and chewy in a good way.

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The egg, however, was a disappointment.

The flavor of the egg was nice. but the egg yolk was not runny at all and was cooked all the way.

My friend asked for extra raw garlic on the side.

I added a little garlic into my soup and it did sass up the flavors even more.

Can Jin Ya replace ramen places in Vancouver BC (my favorite, Motomachi Shokudo)?  not really.

However, it is probably the best that we have in Seattle (definitely better than Samurai, Kukai or Aloha in my book) so far.

Jin Ya on Urbanspoon

 

Then, dessert with real Greek Yogurt!

Ellenos opened its second location inside Uwajimaya in Bellevue.

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They had about 10 flavors at the store, mostly fruit based (mixed berries with real berries, passionfruit, lemon curd to name a few), with caramel, mocha and latte flavors as well.

We settled with the passion fruit yogurt and it was excellent!

It was really smooth, creamy, with lovely acidic flavor that was expected from yogurt.

The yogurt had very clean finish and did not leave a milky film in the mouth.

It had real passion fruit with crunchable seeds and fantastic flavor.

I tried the lemon curd and found it too sour, and the caramel was too sweet.

The yogurt were sold in small, medium and large tub, perfect to carry home for breakfast!

Ellenos on Urbanspoon

 

Morsel

In Eating Out, Food on April 9, 2014 at 10:25

Doof Out

Am I glad that Morsel exists!

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Really great biscuits and flavor combinations!

We went there very first time after lunch to try out their dessert biscuits.

They were so superb that we went back the next day to sample more flavors!

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The first day, we had these blackberry meyer lemon compote on buttermilk biscuit.

The biscuits were huge, just about 5-inch diameter.

They were soft and fluffy inside with nice hint of buttery flavor and the crust was toasty hard.

The blackberry compote was sweet and tart, and the meyer lemon compote was bitter but full of juiciness.

It felt like I was eating a raw sweet lemon.

Paired with a lightly sweetened whipped cream filled with vanilla flavor and creaminess,  there was multiple levels of fresh flavors bursting in the mouth.

I picked up a roasted garlic biscuit with bacon jam to take home for next day breakfast.

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The garlic flavor was mild yet very pleasant.

The bacon jam was most certainly a winner!

It was spicy, chunky and meaty with sweetness and smoky flavor.

I could taste the labor of love of someone standing, chopping down hunks of bacon, mixing the bacon bits with something sweet and something spicy to make this jam.

After the breakfast biscuit, we returned to the store for second breakfast.

We had the Spanish fly, which consisted of arugula, fried egg, manchego cheese, tomato jam and prosciutto.

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It was one of the most wonderful breakfast sandwich I ever had!

We were able to choose the type of biscuits and egg doneness.

I had Spanish Fly with their cheddar cheese and chive biscuit for extra cheesy flavor, and had the eggs runny for the biscuits to soak up the yolk!

I loved the slight burn which enhanced the sharpness of the manchego cheese, and it made the cheese crispy.

There was spiciness in Spanish Fly, likely from the spicy tomato jam which had excellent flavor and extremely addictive.

Soft runny egg with fresh arugula rounded up the biscuit sandwich with freshness.

For dessert, we had the special pomegranate pear.

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The pear chunks were prepared excellently – cooked just right in texture that it still had the chew of fresh firm pear but cooked just enough to be caramelized and to release more flavors.

The pear also carried the aromatics of brown spices, which coupled fantastically with the pomegranate molasses and was sweet and tart.

With the dollop of sweet cream on a delicious buttermilk biscuit, it was a filling and tasty treat.

They are still plenty more fixings (strawberry balsamic jam for one) and sandwiches I have still yet to try.

Will be returning soon!

Morsel on Urbanspoon

Northwest Tofu and Yogurtland

In Eating Out, Food on April 7, 2014 at 10:30

Doof Out

Visited one of the food specialty store in Seattle, Northwest Tofu.

This shop has been around for over 10 years, and they specialize in soy and tofu products which they wholesale to restaurants and establishment.

The place had a small area serving as restaurant.

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R top: salted soy milk — R bottom: salt and pepper tofu — L bottom: Chinese fried dough

My friend and I ordered quite a few snacks that day.

I loved hot sweet soy milk, and it was silky, smooth, not very beany and sweetened just right.

My friend liked the salty kind, and it was with Chinese fried dough, sesame oil, green onions and perhaps dried shrimps.

The tofu texture of the salt and pepper tofu was amazing — once again, soft, melt-in-the-mouth, as if I was eating foie gras.

The coating they used had a very unique texture, almost a hint of gelatinous but it held the very soft tofu really well.

My only wish was that the fried tofu were flavored stronger.

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Top: pot stickers — Bottom: sweet soy milk

Their pot stickers were delicious, and the wrapper texture delivered an element of surprise.

The skin was thicker and much chewier than usual — not in a bad way, just unexpected.

The filling was very soft with pork and vegetables, and it made a good contrast to the wrapping skin.

I realized I did not take a picture of my most exciting snack — sticky rice roll.

Imagine a Chinese burrito, palm’s length, steamed, with a layer of sticky rice as the outer layer, and inside was stuffed with Chinese fried dough, Chinese dried shredded pork, and salted preserved vegetables.

I grew up eating that with my Shanghainese grandmother, and Northwest Tofu was definitely one of the very few places that made this rice roll in Seattle.

The chewiness and sweetness of sticky rice was contrasted with the saltiess and crunchiness of the preserved vegetables, the crispness of the fried dough and the gritty texture of dry shredded pork.

The texture of the rice roll was enough of a fun journey in the mouth, and it made a perfect, portable and healthy breakfast.

Northwest Tofu Inc. on Urbanspoon

A little too early to think about frozen yogurt since it was still pretty cold here in the Northwest.

However, I recognized that I did not bring my father to Yogurtland, the shop that he frequented multiple times a week in his last visit; I had to bring him there.

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As we were shivering from the outside cold, we noticed that they had Flavor Quest again!

The day we were there, they had the most excellent Spanish Flan flavor which was super eggy, creamy and caramelly.

There was also a black currant berry tart (representing France) that had great black currant flavor, a little buttery pie crust flavor with a little tartness from the berry representation.

The orange citrus sorbet was unique as it was a blend of 3 different citrus, orange, clementine and tangerine, resulting in a more floral, slight bitter combined citrus flavor that was very refreshing.

I had not been to Yogurtland since last summer, and seemed that they had replaced their previous coffee with a Sumatra coffee blend which had very good coffee flavor.

It was very common for coffee flavored dairy products such as ice cream and yogurt to taste more maple, brown sugar than actual coffee.

This coffee yogurt tasted like a cold cup of joe!

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Yogurtland also had these cool new cookie divider.

It came in plain or chocolate flavor and they were shortbread cookie that fit inside the cup to prevent the different flavors of yogurt from mixing.

Hopefully with weather warming up soon, I may be returning to Yogurtland sooner than expected!

Yogurtland on Urbanspoon