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Posts Tagged ‘chinese’

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

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New Hing Loon and Spicy Miso Black Cod

In Eating Out, Food, Home Creation on June 13, 2014 at 09:56

During my party years, I went to Hing Loon a lot.

It was one of those places that opened until really late at night.

I had fond memory of Hing Loon from way back in the early 90’s, when they were one of the few edible Chinese food restaurants in Seattle Chinatown when I freshly came from Hong Kong.

My favorite had been the salt and pepper fried chicken wings — fried to crisp, well-flavored with garlic and fresh chilies, meat was tender, always a treat.

I liked their wings the best — some places made it soggy, some places did not have enough flavors (plain fried wings), and they seemed to find the perfect balance.

It used to be my destination wing stop!

When I passed by couple months ago I noticed the English name of the restaurant had changed to New Hing Loon, although the Chinese name stayed the same, the place had likely changed hands.

We went with friends anyway for late dinner and really hoping that my favorite would stayed the same!

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Verdict was – it was good, but not as good as before.

The flavors were there, but I believe they coated it with some flour now, so there was pockets of coating instead of plain crisp skins.

It was still a light coating, just not the same.  Alas!

The fried rice was a little bland and not dry enough.

We also had “west lake” beef soup.

It had tender beef and soft tofu with floral cilantro.

It was delicious and exactly how I knew it.

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We got Mongolian beef which was very tender but overly salted.

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Pea vine was fresh but the fried tofu dish with enoki mushroom was super salty.

The tofu was fried crisp with steaming hot egg tofu inside, but I couldn’t taste the enoki mushroom sauce much aside from salt.

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I did not recall that they had a problem with salt levels before, hopefully that would be fixed and they could deliver consistently salted food.

New Hing Loon on Urbanspoon

Spicy Black Cod

This dish is so simple to make it is practically a cop-out on cooking!

Yet, it is delicious and has the added benefit to introduce healthy fermented foods in the body.

Both Japanese miso and the Korean pepper paste were fermented and, the primary flavors of this dish.

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INGREDIENTS

1 black cod fillet (half the fish)

1.5 tbsp. miso

1/3 tbsp. Korean fermented pepper paste

1 tbsp. sake

1 tbsp. hot water

white peppers

 

DIRECTIONS

Preheat oven to 380F.

Pat dry fish fillet and sprinkled white pepper generously.

Mix miso, pepper paste, sake and hot water together until melted and smooth.

Spread the paste on top of the fish fillet evenly.

Bake for 8 mins.

Change the setting to Broil for 1-2 minutes.

 

I have used this recipe on salmon and it worked beautifully as well.

Enjoy!

Top Gun

In Eating Out, Food on May 19, 2014 at 10:22

For belated Mother’s Day celebration, we brought DH’s mom to Top Gun.

I knew my mother-in-law really loved whole fish with bone-in; and I could trust that Top Gun would deliver a great dish for her.

Decided that we were going to get steamed fish before we arrived.

However, the restaurant threw a little curve-ball on us — upon inquiry, the smallest fish they had that night was a 3.5 lb Ling Cod.

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Honestly way too much fish for 3 of us.

At the end, we decided that we were going for it, and asked for the fish to be served 3-way.

It was customary to get live fish, lobster or crab in a Cantonese style Chinese restaurant and had the live seafood divided and prepared as multiple courses.

Usually restaurants would make soup, stir-fried, steamed, or deep-fried (e.g. salt and pepper) with the fish.

For lobster or crabs, restaurants would offer up stir-fried with ginger and scallion, steamed, or deep-fried; sometimes they could make fried rice or noodle with the meat or inert, even bake in shell etc.

We picked our 3-way: soup, stir-fried with vegetables and steamed.

First was the soup.

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Absolutely loved it.

It was done in a traditional way that was milky, aromatic and creamy.

My grandmother made this kind of fish soup as well and the secret was frying the fish first.

Cooked along with cilantro, gai choy (a bitter Chinese vegetables), carrots, Chinese mushrooms and silky tofu, this soup was irresistible.

It was sweet, creamy, milky and a lovely white peppery taste to temper the fishy-ness.

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Next was steamed.

My love was the sweet soy sauce that accompanied the fish.

I could eat lots of rice with just the sauce and a little of the crisp green onions and ginger.

Fish itself was again tender.

This was my mother-in-laws favorite as she enjoyed working around the fish bones and savoring them.

It was too much work for both DH and I for the most part, and we were certainly digging around for meat.

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Lastly was stir-fried.

The tender Ling Cod fish fillet was lightly sautéed with green onions, carrots, celery, straw mushrooms, snow peas and most importantly ginger.

Every piece of the fish melted in the mouth with a light hint of sweetness just naturally from the fish.

The aromatics of ginger and green onions gave the flavors and the crisp and cooked just right vegetables delivered crunchiness to the overall dish.

I still have not master stir-frying fish fillet at home unfortunately; usually they would fell apart brilliantly — the skill in Chinese cooking I have yet to learn!

This was DH’s favorite as there was no work required to eat the fish fillet.

Overall, the Ling Cod was not a meaty fish, and positively for bone lovers.

I believe my mother-in-law had a good time — and it was all worth it.

Top Gun serves dim sum for lunch and it is the only eastside restaurant I am willing to go for dim sum; it is however, with eastside price tag as well, especially compare to our usual dim sum fort, Jade Garden.

Their dinners were great as well with my favorite such as Singaporean noodle, stir-fried broccoli with fish fillet and tofu clay pot.

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L: Singaporean noodle — R top: pork chop in peking sauce — M: garlic fried bok choy — L bottom: eggplant with oysters

 On our recent to-go gluttony, we had my super spicy heavily curried flavor (how I liked it!) Singaporean noodle with shrimp, bbq pork, egg, green onions, onions and crisp bean sprouts.  It was always dry as how it should be and delicious.

I craved for the sweetness and slight tangy sauce of the pork chop with Peking sauce; with Top Gun’s, I could even feel the crispness of the very tender pork chop underneath the super addictive sauce.

Bok Choy was fresh, crisp, sweet with garlic, and the eggplant was a bit on the greasy side but flavor still lovely with satay sauce and oysters.

Top Gun was a decent all round Cantonese style restaurant, and the owner would be opening Dim Sum Factory soon where dim sum would be served from 8 in the morning to midnight!

I can’t wait!

Top Gun Seafood Restaurant 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

Facing East

In Eating Out, Food on March 31, 2014 at 10:53

Doof Out

I went to Facing East for 2 items only — Taiwanese pork bun and fruity green tea.

The Taiwanese pork bun, or Gua Bao 割包, was an extremely additive snack.

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Gua Bao had a soft sweet bun with soy sauce flavored stew pork belly in the center, accented with fresh cilantro, Chinese pickled vegetables and sweet ground sweetened peanuts.

The end result was a party in the mouth both in texture and flavor!

The fatty and melt-in-your-mouth pork belly gave this super soft and quick disappearing texture as if we were eating ice cream.

The meat part of the pork belly gave some tender texture of meat to savor in.

The raw cilantro gave crisp and freshness to lighten up the fat, and the pickled vegetables gave a slightly softer crunch and more texture in the mouth to enjoy.

The ground sweetened peanuts provided a small granular texture in the mouth and the bun was soft and cottony.

It was as if there was layer after layer of different texture in the mouth to make Gua Bao extremely interesting.

The flavor and taste were just rich in this tiny little bun.

There was the soy saucy and earthy spice (star anise being one of them) flavor from the pork which covered the salty taste.

Cilantro offered the fresh and strong herby flavor, while the pickled vegetables was lightly sweetened and definitely offered the sour taste component of Gua Bao.

The sweet taste came from both the bun and ground sweetened peanuts.

While the peanuts added nutty flavor to Gua Bao , the bun gave a comforting sweet plain flour flavor to contain the full flavor party in the mouth.

Gua Bao was something that I LOVE but cannot eat too much of because I found it satiating, and Facing East made a fantastic Gua Bao.

Then, my favorite drink, fruity green tea.

L back: stir-fried A-vegetables -- L front: Hakka stir-fried wide rice noodle -- R: fruity green tea

L back: stir-fried A-vegetables — L front: Hakka stir-fried wide rice noodle — R: fruity green tea

I tired to duplicate this simple drink at home without much success, I believe it had to do with the green tea I was using.

The fruity green tea was made with, I believe Jasmine green tea, citrus honey and fresh chopped fruit.

The sweet, fruity, citrusy and floral flavor was very delicious both in hot and cold versions.

We tried the Hakka stir-fried wide rice noodle for the first time.

The predominant flavor of the noodles came from shallots and was very subtle with a hint of dried shrimp and chives.

It was a little bland for my taste but the rice noodle texture was fantastic.

All the noodles were cooked thoroughly and mixed thoroughly (one of my pet peeve was receiving stir fried rice noodles that were stuck together with some noodle pieces completely unflavored and were still white).

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L: minced pork noodle — R: fried yam pocket

The spicy minced pork (肉燥) noodle had great flavors of soy sauce with green fresh flavors from cilantro and green onions.

I appreciated the crunchiness from the slightly cooked bean sprouts, but the egg noodle unfortunately was overcooked and was too soft.

The yam pocket was tasty with soft mashed yam, mixed with small amount of ground pork and finely chopped Chinese mushrooms in a crispy soy skin pocket.

It was a great play of textural contrast between the crisp soy skin and soft mashed yam.

All-in-all, Facing East delivered reliably flavored dishes.

The star of the restaurant was still the pork bun.

My father had mentioned that it was difficult to find places in Hong Kong serving Gua Bao.

Aside from taking a trip to Taiwan, he would have to visit me to get his Gua Bao fix.

Facing East Taiwanese Restaurant 東來食府 on Urbanspoon

Creative Chinese Food feat. Pearl Ribs, Fried Squid Mouths and Snake Soup

In Asia, Eating Out, Travel Food on January 11, 2014 at 11:14

Doof Out

We had 2 wonderful dinners in Hong Kong.

One meal was at “Happy Dot” 囍點.

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The restaurant is located in Quarry Bay in Hong Kong in an industrial/factory building.

In the past years, rents on the ground floors’ of buildings were getting way too expensive for many businesses to be in.

Many restaurants started moving “upstairs” of residential buildings.

Apparently, the upstairs of residential buildings were also getting too expensive, so restaurants were moving upstairs of industrial/factory building.

This place served some fun, unique and excellent dishes; a place that I would definitely go back again!

We had a rib dish with plum sauce.

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Looking at it, it looked like a regular meat/rib dish.

The restaurant called it “pearl rib”.

Turned out, it was the small cartilage meat part that was attached to end the baby back ribs.

As a result, all the pieces were bite-size, with the perfect balance of meat and cartilage to chew on.

Coupled with the sweet and tangy sauce, it was wonderful!

Then, we had a vegetable cooked in fish soup with mushrooms.

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Although this dish’s preparation was not as special, the fish soup base was one of the best I had!

Creamy, delicious and not fishy;  I drank the soup after we finished the vegetables.

I wish they had an option of just ordering a pot of the fish soup!

We also had a noodle dish cooked in the steamer, which I had not seen before.

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It was extremely spicy (we ordered the Szechuan style eggplant with Japanese black pork).

The noodle was cooked just right in texture, and flavors were through and through.

We had to wait 45 mins for this dish to arrive and it was well worth the wait!

Lastly, we had a clay pot rice with tofu and Angus beef.

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Flavor was awesome, but it did not have as much burnt rice at the bottom as I thought.

The restaurant only has 2 seatings at 6pm and 7:30pm, and does not open on Sundays.

The place was so crowded — we had a reservation and still had to wait when we arrived.

Another place we went to was Tung Po.

My family had been going to this restaurant for many years because they cooked creatively and food were utterly tasty.

My Mom admitted that it had gotten more expensive so they had fewer visits in the past years.

I really wanted to eat there since I did not go back to Hong Kong often, and I got my wish!

Tung Po was not a fancy place.

It is located on the top floor of the North Point food market, along with many cooked food vendors.

First, we had the best Chinese Borscht.

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Thick and rich, they made the soup tasted more like a stew and it was unstoppable for me!

Then, we had a salt and pepper fried squid mouth.

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Literally, they harvested just the chewy mouth part of the cuttlefish.

The resulting texture was extra crunchiness in these little fried pieces.

We also had a mushroom tomato fish e-mein.

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The fish was tender with the lovely flavors from the tomato sauce and mushrooms.

The sauce ate like a Western dish, but was accompanied by Chinese e-mein.

Lastly, we had an egg omelette with bitter melon and oysters.

I never had this combination before, and generally I was not a fan of the bitter melon.

This was delicious though and the oysters were still tender in the thin egg omelette.

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Finally, since I was back in the Fall season, it was the best time for snake soup.

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I was hoping to snap some pictures of cages full of snakes in the shop, but unfortunately, new law did not allow restaurant to display their snakes anymore.

Snake soup was cooked with snack meat, chicken meat, mushrooms and bamboo shoots, topped with crispy wonton and shredded lemon leaves.

My last recollection was that it was also topped with chrysanthemum flower petals; the shop owner said nowadays, people usually gave out the flower petals or lemon leaves, but not both.

Bummer.

The combination of the lemon leaves and chrysanthemum flower petals gave the soup very unique flavors.

The soup itself tasted mushroomy and soy sauce flavored; in fact, imagine hot and sour soup without the hot and sour!

The snake meat really did not impart any flavors.

I joked that I could not even tell the snake meat apart from the chicken meat.

The addition of leaves and flowers gave a lift to the overall flavor with citrus, mint and floral scents ; they also imparted texture, as the petals and leaves were both a little chewy but soft.

I am glad I went back to Hong Kong in the right time to have snake soup since I had not had it for eons!

Dim Sum

In Eating Out, Food on September 30, 2013 at 16:08

Doof Out

When it comes to dim sum, Jade Garden in the Seattle International District is the place to go.

It is still a step behind Vancouver BC dim sum level; I believe it is the best in our town.

As many Chinese restaurant establishments, the place is not pretty, but the food is certainly good.

There is always long lines during lunch dim sum hours, but it is worth the wait.

Long lines can be avoided in the early mornings.  Jade Garden opens at 9am every day.

At home in Hong Kong, dim sum restaurants open at 6am.

It is a flexible breakfast to lunch affair.

Long lines also means food turn over quickly at Jade Garden and the food are hot.

Jade Garden serves their dim sum the old style, with steamed carts and cold carts.

Newer style dim sum restaurants in Vancouver or Hong Kong serves their dim sum by order.

The steam carts contain the dim sum staples of shrimp dumpling, shu-mai (pork dumpling), beef balls, steamed bbq pork buns, steamed spare ribs, sticky rice to the more adventurous tripes, chicken feet and cow’s stomach.

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The cold carts contain vegetable, turnip cakes, stuffed eggplant or peppers, rice crepes with shrimp, bbq pork or mushroom, noodles etc.

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Some of my favorites are the salt and pepper fried calamari, honey garlic beef ribs, honey walnut prawns, and my friends like desserts such as steamed fermented sweet rice cakes, fruit tart, mochi with lotus paste etc.

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When we have vegetarian friends with us, we also order salt and pepper tofu, which is not on the dim sum menu.

On the opposite vegetarianism, we also ordered excellent salt and pepper chicken wings as well on occasion.

My dragon boat team goes to Jade Garden after every weekend practice.

On very cold days, we ordered soup such as fish maw crab soup or “west lake” beef soup to accompany the dim sum.

Jade Garden also makes fantastic noodles.

I love the mixed meat pan-fried crispy noodles, and enjoy that with red vinegar.

We had this crispy noodle with pickled vegetables, beef and bean sprouts which was delicious as well.

Having dim sum is such a wonderful eating experience with a large group – the ability to sample everything with a bite.

I have gone dim sum with 4 people, the experience was just very different.

I was full already before getting to every dish that I like.

Jade Garden offers terrific food for a very good price.

Having dim sum on the eastside easily costs 50% more on the bill with comparable or sometimes inferior food.

it is completely worth-while to wait in line for my dim sum craving!

Jade Garden on Urbanspoon

Mandarin Buffet and Tea

In Books, Eating Out, Food, Food Media on September 13, 2013 at 12:33

Doof Out

My last hurrah before starting detox last week was going to Mandarin Buffet and Grill.

It was the Chinese me realizing that I could not have soy sauce for many weeks.

I did not give much thoughts to All-you-can-eat Chinese Food Buffet before.

Since Mandarin Buffet has opened its door, I have been back quite a few times.

The visits usually coincided with my Americanized Chinese Food cravings.

Lunch for about $10, the food is decent.

The restaurant charges a higher price for dinner, but they incorporate seafood dishes at night.

What I love is that they have a large variety of food.

An appetizer bar usually with some salads: lettuce greens, cold tofu, seaweed salad etc.

Sushi bar with lots of rolls (too many of them have cream cheese).

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Mongolian grill type bar with self-serve meats, vegetables, noodles and sauces where the cook will make the dish for you behind the grill.

Hot entrée with meat and vegetables, soups (usually 4 kinds), rice, noodles, a few steamed dim sum and usually a few American food such as fries, pizza, garlic toasts.

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For desserts: self-serve soft serve machine, strawberries or marshmallow for chocolate dip, cakes and fruits.

It is safe to say that most everyone can find something to eat there (as long as they are not on my detox diet).

They are doing brisk business, so most food at the Buffet bar stays hot and dishes turn over quickly.

My specific mission there:  satisfy craving for hot and sour soup (vegetarian).

Then, I went for salt and pepper chicken wings (they did not have that for my last hurrah.  A little disappointed.  However, they made salt and pepper tofu which I also love).

Then, I picked out broccoli from either the orange chicken or General Tso’s chicken and from the broccoli beef.

Filled up the rest of my plates with dishes like eggplants, fried rice noodles, stir fried Bok Choy and little bit of other hot dishes if they looked good!

Mandarin Buffet & Grill on Urbanspoon

Doof Media

Tea: A global history by Helen Saberi

So much to learn from this book!

The book is broken down by regions in the world.

Chapters devoted to China, where tea was originated.

Followed by other Asian countries that had tea steeped deeply in their culture such as Japan, Taiwan, Korea.

It talked about how tea traveled through Silk Road and Tea Road to the Mediterranean, Russia, Middle East.

Importation of tea into Europe, America and India.  The history of tea crop in Sri Lanka.

Teas were prepared differently in different parts of the world.

For example, most striking to me was that tea was prepared with milk, butter and salt in Tibet with a churn.

I did not know that the words “tea” and “pekoe” were phonetically Chinese!

In both Cantonese and Mandarin, the word for tea is “Cha”, which is closer to “Chai”.  I have always thought that “tea” was an English invention.

Turned out the word was based on Fujian dialect “teh”, and it was a word that I grew up with!

The book also contained information on tea tree types; the processing technique for tea leaves yielding the different types of teas such as oolong, white tea or scented tea such as Jasmine.

At the end, the book contained several tea recipes.  From the preparation of Moroccan tea (tea with mint) to tea jelly, green tea ice cream and Chinese tea eggs.

I am going to make the tea loaf (tea, orange, cinnamon and raisin) after detox!

Chinese steamed fish

In Food, Home Creation on August 15, 2013 at 10:26

Doof Home

Chinese Steamed Fish

My sister had requested this dish during her visit.  It is super healthy and easy to make; but will require some experimentation with heat output from different stove tops.

Freshness is key.  Make sure the fish is either swimming in the tank or frozen but with their eyes still very clear (without cloudiness).

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Ingredient

2lb fresh snapper descale and guts removed.  Most store will have this fish cleaning service (rainbow trout, tilapia will all work as well.  I ended up with 2 1-lb snapper this time due to availability in the store).

1 stalk of green onion, slice into matchsticks

1 thumb size ginger, slice into matchsticks

1/8 cup of soy sauce^

1 tbsp. of sugar^

1/8 cup cooking oil

Coarse salt

Find a deep pot or wok with lid that has a tight fit.  Make sure the pot or wok will fit the plate for the fish, and that there is wiggle room to take the plate out later when it is extremely hot.  The lid needs to be dome shape so the condensate can drip down the side.  Be sure the lid will not touch the fish dish or the fish.

Lay fish flat on a plate.  Sprinkle salt on both sides and belly of the fish.

Fill the pot or wok with 1-2 inches of water, dependent on the height of the support for the fish plate.  Another plate upside down can help to prop up the big fish plate if there is no proper steaming rack.  Goal is to prop the fish dish high enough to be above boiling water.  There will be no direct contact between the fish plate and boiling water.  Be sure the support is solid to keep the fish dish in place during steaming.

Place ginger sticks in the belly and on top of the fish.

Microwave the soy sauce for 10 seconds and add sugar to dissolve.  ^I found soy sauce such as Kikkoman saltier than Chinese soy sauce.  Taste the sweetened soy sauce to make sure it is to your liking.

Boil water at high heat with lid.  Remove lid and place fish plate inside the pot or wok when the water boils.  Cover.

Steam fish for 6 mins*.  Meanwhile, heat oil in a pan until smoky.

Once the fish is done steaming, remove promptly from the heat and place the dish on the counter.  If there is any water in the fish dish, make sure to pour it out.  Add green onions immediately and pour smoking hot oil on top of the fish, ginger and green onion.

Finally pour sweetened soy sauce on top.

*This is the experimental part.  I have gas stove at home with high output of 22K BTU/hr.  If the output is smaller, it will take longer.

The best way to check whether the fish is done is to poke the fish with a chopstick (with blunt end).  If the chopstick goes through easily, then the fish is done.  It is not recommended to open and close the lid a lot, however, it is necessary to establish cooking time for specific stove.

The dish tastes best without overcooking.  Start with steaming for 6 mins and check every minute there after until cooked.