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Salmon Salad

In Food, Home Creation on August 1, 2014 at 10:44

The lovely sunny days in the Northwest we had been having were fantastic and absolutely enjoyable.

The side effect of the heat was that it made me lost appetite.

The appetite that was left in the cooler evening made me craved cold food.

Coupled with the abundance of fresh vegetables in the summer time, I created this light salmon salad, taking after the conventional tuna salad.

It was great with bread or crackers, as filling for sandwich or on its own.

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It contained lots of vegetables and I used fava beans in this as it was one of the sweetest beans and fresh in the season to have.

Its unique flavor was highly priced.

It was, however, a very low yield produce — 1 lb of fava beans resulted in about 1/3 cup of cooked beans.

Feel free to omit fava beans in the recipe if preparing fava beans was too much trouble or lack of supply.

Fennel was also used for its crunchy freshness and mild licorice flavor.

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FAVA BEANS PREPARATION

Shell the outer long layer of the beans

Cook the shelled beans in boiling water for about 2 mins to soften the inner shell

Quickly drain the beans and rinse with cold water, drain again

Shell the beans again to remove the harder shell

 

INGREDIENTS

2 cans of wild salmon

1 bulb of fennel

1 bunch spinach

1 lb fresh fava beans, prepared and cooked as described above

4 tsp Japanese mayonnaise*

juice from 1/3 of a lemon

salt

pepper

 

DIRECTIONS

Cut spinach into sections about 2 inches long, wash and drain

Blanch spinach in boiling water — take the spinach out as soon as they turn bright green

Immediately drain, rinse with cold water, and drain again

Using hand, squeeze excess water from spinach until they were nearly dry^

Empty and drain cans of wild salmon

Using a fork, break the salmon chunks apart to small pieces

Slice the bulb part of the fennel into thin slices, washed and drained

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Mix spinach, fava beans, fennel, salmon, Japanese mayo and lemon juice together

Add salt and pepper to taste

 

*this version has very light mayo, feel free to modify if a creamier salmon salad is desired

^ this process would take a while as spinach retained lots of water.  The drier the spinach, the less runny the final product would be.

 

 

Dough Zone

In Eating Out, Food on July 30, 2014 at 10:44

Fairly new soup dumpling place in Bellevue called Dough Zone.

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The menus were full of small dishes, from dumplings, buns, to noodles and congees.

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I went there twice already and was able to try different dishes.

Great news that finally there was a place serving comparable soup dumpling, Xiao long bao, to Din Tai Fung‘s.

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Equally thin-skinned and very juicy with tender gingery meat, the Dough Zone Xiao long bao were delicious and at a lower price point than Din Tai Fung – a bonus!

The rest of the menu items were hit and miss.

For starters, I had the spicy cucumbers and radish.

Both were tasty.

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The spicy sauce was very spicy in the crunchy cucumbers and I just loved the garlic in them.

The dish was less sweet and less sesame flavor than Din Tai Fung’s and yet still good.

The radish was very savory and additive and with a harder crunch.

It reminded me of the radish that my family in Hong Kong ate with plain congee every Sunday morning.

My next favorite would be the pan-fried buns, Sheng Jian Bao.

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The buns were soft and the pork filling once again were very juicy, flavored well and just fantastic.

The inconsistency came from frying.

Some of the buns on my plate got the much expected crispy bottom which was the highlight of sheng juan bao — slight burnt, harder crusty bottom gave slight caramelized flavor and added texture to the bun; but others were barely fried and completely paled.

Hopefully they could make the pan-frying process more consistent otherwise it was very much a waste on otherwise really good buns.

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I had wonton soup, spicy wontons and leek pockets on one occasion.

The leek pockets were awesome!

Again very juicy; and the skin was light and was pan-fried top and bottom in just right crispiness, totally delicious.

The filling was made with aromatic leeks, mung bean noodle and eggs.

The wontons had very thin skin and smooth which was fantastic except the filling was extremely minimal.

I felt like I was only eating wrapping.

The spicy wonton sauce was good but not as good as the one at Din Tai Fung.

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On another occasion, I had beef roll and it was tasty — fresh cilantro with well marinated thinly sliced cold beef in a crispy buttery pancake and a little sauce inside, the textural contrast was great and a very decent dish.

The stewed pork noodle I did not much care for.

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It had a nice soy sauce flavor and noodle had great texture; I could not get over the, lack of a better term “porky” flavor of the meat.

It was the unpleasant, “gamey” meat flavor that pork generally should not have.

I also had a crepe-like dish called jianbing guozi, with egg outside and fried dough inside, and that was probably the worse dish I got there.

The wrap was chewy when I was expecting crispiness, and the fried dough inside was completely soggy.

We had a very pricey beef burger which had tender tasty beef with strong cilantro flavor but the bun was doughy and soggy — felt like I was eating a mouthful of flour and soggy from soaking up the grease from frying.

All in all, if one knew what to order, and that the restaurant was consistent in their delivery, the meal would be wonderful.

Dough Zone still had long line on weekends and night-time, and the last time I was there for lunch, I did not have to wait.
Dough Zone Dumpling House 麵貼面 on Urbanspoon

BBQ class

In Education, Food on July 28, 2014 at 12:37

I often associated barbeque with summer – nice weather, being outside and its unique smoky aroma.

We attended a bbq 101 class at the Seattle BBQ and grilling school, tucked away quietly in an industrial park of Tukwila.

This 6-hour intro class had about 30 people.

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It was quite educational and very hands on as we made many dishes from meat to vegetables to starches.

There was the introduction to the many different types of grills and smokers in the market.

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We made pulled pork that was fairly tender –

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We learned a little meat science as to how to trim ribs, butterfly chicken, trim brisket and burn ends — a supposedly tougher and chewier side trims of the brisket that had tremendous amount of smoke flavor, and was considered a delicacy in the bbq world.

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L: trimmed brisket — R: burnt ends

I found the burnt ends very delicious and did not find it tough at all but in fact a bit fatty, a bit dry from burnt edges but intense in flavor and I much preferred that over the brisket itself.

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A steamed rib that was done in the oven and many versions of smoked “beer can” chicken, chicken wings, tenderloin and ribs.

For vegetables, we made stuffed peppers, potatoes, squash and my favorite was the stuffed cabbage with bacon; and dessert we had grilled apples.

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Cooking tips were sprinkled throughout the class, including what kind of oils to use in bbq for cleaning and cooking, setting of the burners on the grill to grill perfect T-bone steaks.

The greatest take-away from the class was to significantly moist the meat before any grilling/smoking application whether it was through brining or injection.

We grilled a huge feast and everyone had lots to eat and to bring home as well.

Chia Pod, Coconut Water Probiotic and Hot Lips Soda

In Food, Food Product for Home on July 25, 2014 at 14:25

Review on several products that I liked recently from the grocery store.

First, this Chia Pod snack.

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It came in a small cup with many different flavors including this mango one that I had.

Chia seed was a healthful ingredient that was packed with very high amount of plant-based omega-3 fatty acids and lots of fiber.

It was very similar to the chia pudding that I got at Chaco Canyon minus the coconut milk.

The particular mango one tasted like Asian mango pudding with tapioca with a rice pudding consistency, and quite filling.

Chia seed products were not cheap and for about 6 oz. this cup cost about $3 on sale.

It was most definite an occasion healthy snack.

Next was the Good Belly probiotic coconut water.

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I was very happy to find a non-dairy non-soy probiotic product — got the benefit of good bugs to aid in digestion without dairy and perhaps GMO soy.

Good Belly offered many fruit juice versions with probiotic as well; I figured coconut water was the better option with its high electrolyte content vs. fruit juice that mainly contained sugar.

This coconut water drink still had grape juice in it, perhaps to satisfy the sugar requirement for fermentation.

Its flavor reminded me of the Japanese yogurt drink that I grew up with called Yakult — a fermented milk-base yogurt drink — but much lighter, less creamy and more refreshing.

Mild coconut flavor with slight white grape flavor, it was still a little sweeter than my liking; nevertheless definitely enjoyable over ice or with extra fizzy water.

Finally, relatively “healthier” delicious soda from Hot Lips.

We seldom drink soda because at the end, it was still empty calories of sugar.

However, in the rare occasion hot days that we had been experiencing in the Pacific Northwest, Hot Lips were mostly definitely treats for us.

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Hot Lips was a small pizza chain out of Portland, OR, and they bottled their own sodas that could be purchase at Total Wine or BevMo!

What made them highly coveted for me was the sodas were made with real fruit juice and certainly one of the cleanest ingredients one could find, usually contained sparkling water, fruit juice, lemon juice and cane sugar.

Juice content ranged anywhere from very low percentage for lemon and ginger (which were potent juices and understandably low amount of juice usage) to my favorite berry ones were about 10-15% juice to more than 90% for pear and cranberry.

Only the pear one was made with juice concentrate.

The fruits were all locally sourced in OR and native for us Northwesterners.

They had an array of flavors including exotic Marionberry, black raspberries, along with cranberries, pear, lemon and cherries to name a few.

On their website, they stated that they had special seasonal flavors on tap at their pizza stores — they were definitely on my to-go list next time I visit Portland.

My favorite was the Marionberry soda.

I loved that when I poured the soda into the glass, it was murky (black raspberries and red raspberries were also murky).

Literally as if berries where crushed into pulp, and fizzy water was added to it.

Beautiful purple color, with distinctive marionberry flavor, wild, light and refreshing, it felt like Pacific Northwest in a bottle.

 

 

 

 

 

 

 

 

 

Terra Plata and Cupcake Royale

In Eating Out, Food, Food Product for Home on July 23, 2014 at 10:55

Terra Plata, a local sustainable restaurant in the Capitol Hill area of Seattle.

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The triangular layout of the restaurant made the place fun with its inviting sliding doors opening to the street.

The heavy natural wood décor gave a very down to earth, layback feeling to the space.

DH and I came for brunch.

My curiosity led its way to their cherry drinking vinegar.

It was pungent, vinegary with very light cherry flavor and a grainy aftertaste.

Drinking vinegar had long been a folk medicine for many ailment including obesity and diabetics.

If I were to get into the habit of drinking it, I believe I would see it as “medicine” to take a shot of, rather than an enjoyment of a drink!

We waited for an unreasonably long time for our food and when we finally got our shishito peppers, they were great.

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It was cooked just right, fairly spicy hot, but a little too greasy in the mouthfeel.

The lemon aioli was delicious with the addition of chives.

The heat from the peppers slowly built up as I consumed more; and I loved that these peppers did not have a strong green pepper-like flavor that I found overwhelming at times.

DH got the pork hash with cauliflower, carrots, celery and potato.

The pork was chunky, a little spicy, very savory and the poach egg was delicious.

The runny egg yolk made the dish creamy.

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I had the pita sandwich with buttery fluffy eggs, sausages and arugula.

There was a “Spanish sauce” in the sandwich that was very delicious with unknown spices – perhaps cumin?

Roasted potatoes were crisp on the outer and nutty and soft inside.

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Food aside and most importantly of all, it was an enjoyable and rare brunch time outing with DH that I treasured.

Terra Plata on Urbanspoon

I was not a crazy cupcake fan, but my sister enjoyed them.

If I were to consume cupcake, I liked New York Cupcake’s.

I only wanted to try Cupcake Royale’s red velvet ice cream as it was out in the market for a very long while now.

We killed 2 birds with 1 stone when my sister visited.

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My sister got her favorite lavender cupcake, and bought the seasonal strawberry rhubarb crisp, cherry chocolate cheesecake and my favorite red velvet.

I loved the strawberry rhubarb cake with filling!

The cake was eggy, super fluffy with tart and awesome strawberry rhubarb filling.

The reason I preferred New York Cupcakes over Cupcake Royale was because of the icing.

I found Cupcake Royale’s icing often grainy, sugary and too sweet for my liking; unfortunately the strawberry rhubarb cupcake’s icing was no exception.

The cherry chocolate cheesecake cupcake minus the icing was very chocolaty goodness, visible cherry pieces was moist with nice flavor but the cream cheese icing was too cloying.

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As for the red velvet ice cream, I enjoyed it a lot!

delicious sweet cream ice cream which was super buttery, thick and rich, mixed with chunks of red velvet cake.

The resulting mouthfeel was a little mealy but did not bother me.

It had the expected cocoa flavor from the red velvet and also an unexpected saltiness from the cake which I thoroughly enjoyed.

Regrettably both DH and my sister did not enjoy the mealiness of the ice cream. — good news for me!!!

Cupcake Royale on Urbanspoon

Richmond Night Market

In Eating Out, Food, North America, Travel Food on July 21, 2014 at 11:10

So wonderful to be visiting the Richmond night market!

Weather was nice and so many people — queueing up for food, waiting for food and it was so much fun!

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There were way more food that I wanted than my already flexible stomach could hold in one go.

As a result, the plan of attack was to get the food that I really missed!

Number one being curry fish balls!

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I could make that easily for myself at home, but having curry fish balls on the street was very nostalgic for me —  it was one of the quintessential street food in Hong Kong.

Next, delicious lamb skewers.

Had to admit that we might have gone to the wrong stall as the famous stall might be an aisle down.

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This stall still had non-stop business with a long line, a tell-tale sign of a good place, Asian way.

They served chicken, beef, pork and shrimps as well, but I was partial to lamb.

The lamb skewers were still very fresh, delicious and spicy hot!

Tender and perfect balance between meat and fat, slightly charred with slight burnt meat/fat flavor – such a delight!

I was happy to find stinky tofu!

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Rumor was that night market had stopped serving stinky tofu because it was still too stinky for the public.

Stinky tofu were tofu that had gone under fermentation, and the process imparted an almost blue cheese flavor to the tofu.

They were then fried or sometimes steamed to serve, and was considered one of many Chinese delicacies.

These stinky tofu were Taiwanese style with hot sauce, sweet soy sauce paste, cilantro, and pickled cabbage.

They were not nearly as stinky as what I was used to having growing up (I remembered literally able to smell the stinky tofu street vendor blocks away).

In fact, I saw the sign on the stall front, rather than reaching them via my nose.

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It was still a tasty rare find, and I was glad the night market still had this dish!

We walked past stalls that was making the fine art of dragon beard candy…

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Yummy fried chicken fillet and mochi dessert…

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Our friends got the grilled calamari that was tender and delicious, cooked in its own juice.

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On our way to night market, I saw a girl with a cup of Chendol that looked delicious; since then I had kept my eyes peeled on finding one for myself.

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Eventually I got the Chendol while DH got a mango drink.

Chendol was a popular Indonesian drink dessert with hard-to-miss green rice noodle, coconut milk and palm sugar.

This stall version also consisted of red and green beans, almond tofu and jelly.

It was refreshing and filling at the same time.

DH was not quite full yet from all the teaser nibbling, and we landed on the pancake roll.

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The pancake wrap was similar to roti and we opted for pickled vegetables and pork filling.

It was buttery delicious mixed with crunch and tartness of pickled vegetables.

The stall also had kimchi and beef, and the traditional Chinese dry shredded pork with eggs filling.

At this point, my stomach was nearly at end of its stretch.

Passed by a fried Mars bar bus…

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…and would really loved to try the new Korean crazed ice cream-filled spiral called IceCane…

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At the end, went for my little eggs as some of my friends had never had this classic Hong Kong street food.

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We walked and ate until it got dark.

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Went back to our hotel with a happy, satisfied and full stomach!

Eureka! and Malay Satay Hut

In Eating Out, Food on July 18, 2014 at 15:25

Met my friend for lunch at Eureka! at the University Village.

Hadn’t been to U. Village for a while and it was absolutely booming.

Molly Moon opened up a store there, Din Tai Fung had its second Washington location, and a Starbucks Reserve store that was supposed to have food and liquor.

Eureka! had a lovely outside seating, and on a sunny day, it was fantastic!

Looked like Eureka! was a California chain restaurant, and the U village location was the first one outside of CA.

Burgers were the main stake of the restaurants, and Eureka! used all natural, no hormone and no antibiotics beef.

At the end, my friend picked the bison burger, since it was infrequently seen at restaurants and the vegetarian burger sparked my interest.

We ended up waiting for a very long time for our food, even though the restaurant did not strike me as particularly crowded on a weekday lunch time.

The waiter was really nice and brought us complimentary fries while we waited for our food.

The fries had ok flavor, on the softer side and not super crispy.

Both burgers arrived looking fantastic and the buns looked soft, nice and appetizing.

The bison meat turned out decent and the burger was well-flavored with bacon-jalapeno jam which gave some smokiness and very mild in spiciness.

The onions and peppers gave a southwest-feel to the dish.

My problem was the buns.

It was soaked with butter and made the burger greasy and heavy.

The buns themselves actually tasted a little sweet and fluffy.

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The reason that the vegetarian burger peaked my interest because the patty was made with red beet and beans.

When I was in New York couple year back, I had 5-napkin burger’s vegetarian burger and it was out of this world!

The best I ever had, which incidentally also had red beet.

I remembered loving it — the color of the patty looked almost like a rare beef burger, and the texture was awesome and similar to a meat patty with great flavors.

I was hoping the Eureka! one would be a substitute to a trip to New York — unfortunately no luck.

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Aside from a little sweetness and the striking purple color delivered by the beets, the patty was a bean patty that was relatively soft — resembling many other vegetarian burger patty.

Along with zucchini pickles, tomatoes, onions and arugula, overall flavor was decent, but not something I wanted to shell out $12 for.

Eureka! on Urbanspoon

We had far and few Southeast Asian restaurants in the Greater Seattle area, long-standing Malay Satay Hut being one of them.

My favorite from Malay Satay Hut was their roti and chicken satay.

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The roti was one of the most buttery treat there was.

It was fairly fluffy (of course, not as fluffy as the ones in Malaysia) with crisp tops and bottoms, super delicious.

Over the years, the curry sauce went through its iteration: it used to be a lighter chicken curry sauce, now it was a thicker perhaps vegetarian curry sauce with potatoes.

The curry flavor was still very nice and I enjoyed the roti all the same.

Chicken satay was another excellent dish.

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I believed dark chicken meat was used and it was one of the most tender satay I had in town.

Always well marinated with garlic, turmeric and other spices, cooked to perfection with a little char, the chicken satay was a delight.

They also served beef satay which was not as fantastic as the chicken, and I had not tried the new lamb satay yet.

The chunky peanut sauce was very delicious as well with likely garlic, onion and soy, I could eat bowls of rice with just this savory additive sauce.

That particular dinner, we also had Tom Yum soup per my friend’s request, which was sweeter than my preference.

I generally stayed away from ordering anything non-Malay/Indonesian dishes at Malay Satay Hut; this was my first time having their Tom Yum soup.

I found it interesting that they used peppers which had a strong flavor that I did not associate with Tom Yum.

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I also dislike the small baby corn; I found the flavor often soapy and non-food like.

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We also had their Chow Kueh Teow, Malaysian fried wide rice noodle.

It was a little disappointing that night as it was a bland in flavor and just did not have the complexity of the aromatics and the flavors of the ingredients that was supposed to make this dish great.

How I missed the Malaysian food at Johur’s food court!

I could still taste the kueh teow, satays and belachan in my head!!

Malay Satay Hut on Urbanspoon

 

Granville Island

In Eating Out, Food, North America, Travel Food on July 16, 2014 at 11:02

Granville Island — one of the touristic highlights of Vancouver BC.

Especially around this time of the year when the Pacific Northwest had beautiful sunny days and gorgeous colors in our surrounding.

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The market was bountiful and vibrant with abundance of produce.

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Seafood were other highly prized items from the Northwest.

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Many food vendors also occupied the market.

Pastry shops….

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Specialty pie shop…

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We bought lunch at Laurelle’s Fine Foods.

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The salmon pie was good with a tangy fresh beet salad.

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Unfortunately my own Shepherd’s pie was better than theirs — of course I am biased!

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The filling was not tomato-ey or herby enough and the mashed was a little hard and dry.

Laurelle's Fine Foods on Urbanspoon

Found ChocolaTas in the Public Market after lunch.

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A few of the pieces were interesting: Kyoto cherry rose and rooibos tea. 

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Their dark chocolate ganache were smooth and with lovely roasty chocolate flavors.

The Kyoto cherry rose was very nice with a hint of cherry, green tea like flavor and hint of rose.

Flavors were just right and subtle; allowing the characters of chocolate to shine.

The rooibos tea flavor in the ganache was too light and unnoticeable.

ChocolaTas might not be Thomas Haas level great, but still enjoyable.

ChocolaTas on Urbanspoon

Chaco Canyon Organic Cafe

In Eating Out, Food on July 14, 2014 at 01:28

I heard of Chaco Canyon Organic Café for  a very long time but never knew it was vegan restaurant!

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The place had a lay back yet funky atmosphere.

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Ordered at the counter and food and drinks delivered according to your number with self-serve seating.

It was a warm sunny day in Seattle — perfect for their fresh juices.

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I loved the humorous inscription on the cup, it said, ” warning: if you consume this beverage, it may cause – dissatisfaction with processed or packaged foods – peace of mind – a cascade of healthy lifestyle choices.”

We had the immune boost juice with apple, celery, parsley, carrot and ginger; juices were fresh, heavy in celery flavor.

For food, DH had the bahn mi bowl with glass noodle and 5-spiced cold tofu with carrot, cucumbers and cilantro mint sauce.

I had the vegan mushroom quiche with chia seeds pudding.

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I did not enjoy the bahn mi bowl as I thought I would, perhaps because I was very used to the Vietnamese ones with nice cool soft noodles and excellent grilled meats.

The glass noodle was a little crunchy and dry, felt like it was undercooked, or had been refrigerated after cooking which generally destroyed the texture of starches.

The vegetables and peanuts were fresh and the five-spiced tofu had very strong soy sauce and five-spiced flavor.

I could not get over the hard stewed/braised tofu pieces as it felt really heavy and salty.

The strong five-spiced flavor was very satiating and overwhelming.

Now I understood why in Chinese cuisine, these braised five-spice tofu curds were always shredded and tossed with vegetables as appetizer.

The cilantro mint sauce was beautifully done with great flavors and invigorating.

My mushroom quiche was fantastic!

The crust had awesome texture — light and crumbly, with pleasant mushroom and curry flavors.

I loved the filling texture — guessing it had some tofu in there as well.

This was my first time having chia seeds pudding.

It reminded me very much of Chinese tapioca dessert except much thicker.

The chia seed pudding was garnished with banana and roast coconut flakes.

It was very substantial and completely could stand on its own as a breakfast course for me.

While at my table, I saw the ad for this vegan hot pepper sauce, Chicaoji.

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The café had many kinds of communal hot sauces for patrons and Chicaoji was one of them.

Its ingredients perked my eyes: healthy goji berries and raw cacao, along with great natural ingredients of raw agave,  raw apple cider vinegar and chipotle chili.

Goji (枸杞) berries contained rich amount of vitamins, minerals and unsaturated fatty acids, and was deemed as one of the functional food popular among healthy foods community.

Chinese used them in dishes and soups for a very long time.

The sauce was a “superfood” chili sauce and it was hot!!!

It carried an excellent smoked pepper flavor and the goji berry flavors came through prominently as well.

I am considering switching to this after I used up my sriracha.

Chaco Canyon Organic Cafe on Urbanspoon

Dur Dur Cafe Somalian Food

In Eating Out, Food on July 9, 2014 at 10:41

I read about Dur Dur Café having one of the best Chai around town, I had to go try it for myself.

Dur Dur served Somalian food that I never had — another reason to visit!

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Turned out it was an interesting dining experience all together!

I met my girlfriend there at around 11:30am.

Glad that I read a little review before heading out there.

When I got there, there was no host, no one greeting us and no menu.

We were the only non-Somalian there, and the only female customers!

I went right to the back kitchen where our lovely cook was busy at preparing food.

Our lovely cook made the third female in the whole establishment.

I was sharing my dining experience with my friend who happened to be a teacher, and he had mentioned that males and females were separated among Somalians in school events as well.

What we observed at the restaurant was not unusual.

We were told that they were still serving breakfast, and lunch would change over around 12:30pm.

I suggested we had breakfast and enjoyed a cup of Chai; and when lunch came around, we would order lunch.

First off, the Chai.

It was very good — piping hot, spicy with primarily ginger and smooth.

We asked our cook and another gentleman who was helping out what they put in their Chai, but they were not keen on divulging their recipe, they just told us “spices”.

I would guess there was also clove and perhaps smaller amount of cardamom.

I would not be surprise if there was ground nuts in it as one of my cup had some beige sludge at the bottom of the cup.

It really was one of the best Chai flavor in town but it was too sweet — the Chai came pre-sweetened unfortunately.

For breakfast that day, the cook told us it was beef with beans.

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The stir-fried diced beef was full of flavors of peppers, carrots, potatoes, onions and their unique spice blend, of which I could taste cumin.

It was very complex and I really couldn’t tell what other spices were there.

The stewed beans were one of the best.

Cooked with cilantro and onion, it was smooth, creamy and very flavorful.

Plain beans could taste really good!

Breakfast came with a small crispy outside and soft inside French bread similar to the Bahn Mi bread and we ate it all!

We inquired about lunch at the kitchen with the cook; I heard that they served camel meat and really wanted to try that for lunch.

Unfortunately camel meat was only available on Fridays, so I would have to go back!

That day, they offered a stewed chicken, chicken fajitas and goat meat.

Goat meat it was!

The question was whether to have the goat meat with spaghetti or rice?  and I wanted to try both!

Our cook made us both so we could try them!

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Goat meat was well marinated with lots of pepper and fried to crisp yet tender, and was super delicious, it was tender and fell off the bone.

The rice was similar to Indian basmati rice and was fluffy, buttery with lots of cardamom.

The spaghetti reminded me of Hong Kong style western food where we stir-fried spaghetti and it tasted similar to that except spicy!

It was dry yet there was enough sauce to coat the noodle.

The portion was crazily generous.

I could eat the breakfast for 2 meals and the goat plate probably for 3 meals.

The Chai was so good — at the end, my girlfriend and I each had 2 cups and I bought one cup back for DH.

All these came out to be $25 total.

It was certainly cheap good eats, and a gem in Central District!
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