Showing posts with label chinese food. Show all posts
Showing posts with label chinese food. Show all posts
Monday, August 20, 2012
Shanxi Noodles
Jack is on "holiday" at the moment which means.... dun dun dun... date day!
There are lot's of places on our eating list, but choosing which one to go to today was a no brainer. Shanxi Noodles! I was a little worried it would be closed by the time we got there because a lot of Chinese restaurants don't open on a Monday and/or close at about 2, luckily this was not the case.
There are lot's of places on our eating list, but choosing which one to go to today was a no brainer. Shanxi Noodles! I was a little worried it would be closed by the time we got there because a lot of Chinese restaurants don't open on a Monday and/or close at about 2, luckily this was not the case.
Pretty Setting
Inside
When we got there we were very impressed with the decor. I don't know many Chinese restaurants here that bother too much with first impressions, but wow.
Entrees
Puffs with Spicy Beef
DIY Stuffing
Knife Cut Noodles and Sauces
I loved the menu. It was full of coloured photos and stories. I panicked a little when I realised we had to start ordering because there was just too much to choose from, however Jack took over and did his thing while I started fiddling with everything on the table. Again, I apologise, as I didn't pay too much attention to the names of the dishes, at least it's not engrish (though I could amuse myself with that) so... yeah.
The waitress was lovely and even though I had no idea what they were talking about in Mandarin, when she explained stuff or talked, she did it to the both of us, which was really nice because normally they ignore me and I don't exist, but I existed today and I smiled and nodded at things, probably at the wrong time, but still, I existed!
So, kind of like Zest Noodle House they pull their own noodles, dumplings etc and you can also watch as the chef does his thing through the glass, very cool. I was a little upset that they didn't have hot and sour soup until Jack told me that that was not a traditional Shanxi dish... ah... keeping it authentic then, forgiven, brownie points and I learnt something new today.
Entrees were nice. The puff things looked interesting/strange when they arrived and originally Jack had wanted to order another dish but I think the machinery to make that dish hadn't arrived yet so he settled for this instead and I had so much fun with them! You lift up the puff and they are hollow for you to stuff the filling inside or play finger puppets with! Don't worry, I'm not that embarrassing, I controlled myself... this time.
When we ordered the noodles we were told that the large was large and we wouldn't be able to finish it, is that a challenge I hear?!
We failed :( I was disappointed in myself. There was a lot of noodles. Apparently only one Japanese guy since opening was able to eat and finish the large by himself... Kobayashi? anyway, I'm not sure if the sauces come on the side or Jack asked for them on the side because I think normally you choose only one sauce, but since we ordered the large he chose two so we could have a bit more variety... the black spicy beef sauce was my favourite.
Bathroom Sink
During the meal Jack commented that they had a nice bathroom so after lunch I took my phone in to have a look and take a picture as you do. They had cute Chinese lantern lights, lucky bamboo and mini flower displays on top of the toilets, but what made it extra special was the pretty bathroom sink... I want one of those...
and we've decided that we need to have dinner here and eat with more people so we can order more dishes next time. I'm so excited that we've found a new eating place! Food dates are the best!
Tuesday, July 17, 2012
Oh So Joyful!
On Friday night I was suddenly hit with a cold and the only thing I could think about was how I would not be able to enjoy Joyful if I was sick... sad but true.
Saturday happened, took a lot of cold medicine to suppress the symptoms but side effects included chest pains, vomiting and totally spacing out (possibly even the sudden violent outbursts at Jack but yeah...). That did not stop me thinking about pan fried dumplings and wontons though... and then it happened... we had Joyful for dinner! I had to make it happen though... Someones birthday? My shout! It's all about them... (not really I just wanted me some goodies!)
Saturday happened, took a lot of cold medicine to suppress the symptoms but side effects included chest pains, vomiting and totally spacing out (possibly even the sudden violent outbursts at Jack but yeah...). That did not stop me thinking about pan fried dumplings and wontons though... and then it happened... we had Joyful for dinner! I had to make it happen though... Someones birthday? My shout! It's all about them... (not really I just wanted me some goodies!)
Pan Fried Dumplings
Deep Fried Wontons
Wonton Soup
Roast Duck
Deep Fried Garlic Ribs
Stir Fried Green Beans
Dinner was at 7.30 because that's the only time we could get a booking. It was really busy. New place was great, so much closer to home and work. Jack and I already agreed that we would go after work for supper on Thursdays!
Food came really quickly despite the crowds, dumplings were perfect. Oh how I missed them! The deep fried wontons were huge. Jack was nearly full from the dumplings and one and a half wontons... pathetic I know, I may have to abandon the idea of making him my buffet buddy.
My favourite was the wonton soup, of course. The soup needed a little more flavour but that could have also been because I was sick so it's all good, the wonton meat was as springy as ever and because I strategically placed it closer to me, I got to have extra. I almost forgot I was sick. You can not get better wontons anywhere. Seriously! I need that secret recipe! Dad worked there for a while and his wontons are good and got better, and Jack agrees that dad's wontons are better than most restaurants, but not good enough to beat these ones damnit... sigh
Because you can't just eat dumplings and wontons for dinner (you can but I don't want to look cheap if I'm paying for dinner and make them eat the entrees) we also ordered the roast duck, ribs and green beans. They were nice and filled everyone up lovely despite being the "small" size, we even had leftovers to take home... no wontons though, those babies were all in my tummy!
I'm so happy they are up and running again, they still sell their birthday/celebration cakes and have mini cakes you can order for dessert, but the rest of their bakery business is going to be open at another location sadly at a later date. I miss their breads... I can't wait for that to be open too,then it would be awesomely prefect, but their wontons will keep me super happy for now... :)
Thursday, July 12, 2012
Shanghai Bistro
Couldn't be bothered cooking the other night because it was only the two of us so we went out for a little dinner date. I love dates! :)
We were very excited because a new Shanghai restaurant had recently opened, which means..... xiaolongbao! oh yeah! Actually when we got there we noticed the new restaurant next door that looked a whole lot more exciting because they also had buns AND hand pulled noodles! ...but they weren't officially open so we disappointingly had to stick with our original choice...
I can't speak mandarin chinese and sometimes that is a disadvantage because whilst Jack went to scope out the restaurant next door leaving me to get a table, I got pushed in front of twice for a table. I think Jack thought I was pissing around when he came back and everyone was seated except us.
Soup Dumpling
Hot and Sour Soup
Apparently they can only steam 3 dozen xiaolongbao at a time and as we were last to be seated *grumble* we had to wait a bit before we got our dozen because you don't go to a Shanghai restaurant and not order them! They were pretty good and the wait was forgiven.
The hot and sour soup wasn't that bad either but it didn't have woodear fungus and generally just lacking in ingredients but flavours were nearly there.
Sweet and Spicy Fried Tofu
Spicy Chicken Hot Pot
Candy Meatballs
I may have made the candy meatballs name up but I'm sure I heard someone call them that... they were soooooo tender. Apparently if made properly you don't even have to chew because it just melts in your mouth but I think that would be a very high up chef skill, nevertheless these fellas got very close. It was almost weird but a very interesting experience.
The tofu was yummy. I don't normally like tofu but the sauce was really addictive and nice with rice...
Chicken hot pot came with a fiery flame and started spitting spicy juices at us throughout the meal which is fine because oil based foods need to be kept hot and boiling. Lots of chicken, Jack ate a few pieces and I had to finish because he sucks and my goodness every time I scooped around the pot I found more chicken!
Overall the food at Shanghai Bistro was decent but I could not stop thinking about it's neighbor Shanxi Noodles. There were a few things on the menu that we would be interested in trying next time maybe but probably not the following...
Dodgy Looking Duck...
I seriously hope that duck soup does not have a duck head floating in it staring at you. Perhaps they got pictures of food from the internet? Is that appealing to anyone? It's looking at you?!
On a side note, Joyful is officially open today and was going to make a trek out there to get wontons and pan fried dumplings but I spoilt my appetite with some ice cream (two big scoops with whipped cream and chocolate fudge sauce) and too much dinner... and maybe some Godiva chocolates... and a handful of nuts, to be fair are good for me (wontons and dumplings were meant to be supper... see that's why I put on so much weight). I won't be kept away for too long though, they're so much closer now that it might possibly become a weekly thing like the good ole days when dad worked there and brought them back for my sister and I every Friday night after work. I can't wait!
So excited!
Sunday, July 1, 2012
Night Market @ Westfield Glenfield North Shore
So after dinner at Tatsumi we checked into our hotel, sat around for a bit and then ventured off to the night markets for food... and yes we were very full from dinner, but the night markets only happen on the weekends and it was Sunday already!
Wow. There were so many stalls and everything looked and smelled so good. We walked around for a bit to try and walk off dinner (didn't help) and then made the hard decision to settle on a few things to eat.
Wow. There were so many stalls and everything looked and smelled so good. We walked around for a bit to try and walk off dinner (didn't help) and then made the hard decision to settle on a few things to eat.
Crab and Prawn Yaki
Spicy Grilled Squid Legs
Caramel Filled Churro
After Japan day's disastrous takoyaki experience, I wasn't too enthused with these little morsels. However, this stall we found didn't just offer takoyaki, they had crab and prawn "takoyaki"! They were amazing. After eating one of these juicy pillowy balls I remembered I was still extremely full from dinner but I could not let my stomach down!
We should have stopped after the balls but you know... we found a grilled lamb and squid stall. Back home at the lantern festival we got ripped off by the lamb kebab stall so we did not have high expectations but not only were these kebabs cheaper, they were much tastier too! The squid was hard to eat until Jack told me that if I was going to eat street food I was not allowed to be a lady! Got it!
Dessert was a jumbo churro filled with caramel. Jack wanted the cheese filled one but they sold out. I don't normally like caramel but yum... and how do you take a picture of a jumbo churro without it looking dodgy?
Morning in Auckland
We stayed at the Hilton. Get this, we even got a drink from the mini bar! How luxurious. HA HA! It was really nice.
Adidas Horse
and there was a horse in the opposite building to greet us... ?
Friday, June 15, 2012
Keeping Warm for Winter
It did snow. Only for a day, and I still had to work so it was not as exciting as I would have imagined. Then our bird died so that was sad and a bit depressing... but we'll stop talking about that because we don't need tears right now.
Snow Snow
The only thing I like about winter now is that it's the start of hot pot and spicy food season. Well, spicy food is any season but it's extra satisfying on a cold winter's night.
Spicy Cold Chicken
Spicy Cold Pork
I can't remember the English names of most of the dishes, nevertheless, I don't think they were much more descriptive and helpful like mine, so yeah.
I love the cold entrees at Daphne's. If I was ever on a budget (which I probably should put myself on) while eating out, I'd just order those two dishes. Probably just ordering the chicken would be enough but I like fatty pork and tend to eat myself silly a lot, so extra is needed. The sauces (the chicken is a slightly numbing szechuan peppercorn spicy sauce and the pork is a slightly creamy and spicy garlicy sauce) are great with rice.
Garlic Gai-Lan
Oyster Sauce Tofu
Ordered two non spicy dishes mostly for my sister because she can't handle the heat well and they were nice. The tofu was very soft and veges were tasty but very expensive for what they were. I could have ordered three chickens for the price of those veges. It doesn't pay to be "healthy" does it?
Hot and Sour Soup, Dan Dan Noodles and Spicy Fish
My two favorite soups in the world (seriously) are tom yum and hot and sour soup. Unfortunately they seem to be the hardest soups to make and not many places get it right. The hot and sour soup here was okay, we had to add more vinegar to it but it was lacking some hot and sour soup basics (bamboo, wood ear fungus... there was a story about wood ear fungus and how it's good for something maybe lungs and miners in china used to have it and something possibly relating to the soups origin but I tune out when the story gets too long so I do not have the full story to tell). Jack even proclaimed that I made a better version and the first time I made that soup for him he didn't even know what I made, so brownie points for me!
The fish is served on a constantly heated dish so the oils in the sauce don't glug up and I'm not a big fish with bone eater but the tidbits underneath and around the fish that has absorbed most of the juices is divine. Yum.
Noodles were a little soft but my sister ate most of it and she likes soggy noodles so it was a win for her. AND it got her to drink a whole jug of water!
Spicy Lamb Ribs
The last dish to come was Jack's favourite. The lamb was infused with a spicy cumin flavour and the little wonton chips made the dish fun for me.
We don't normally eat Chinese food for dinner because it can get a bit boring and repetitive but Daphne's offers a decent amount of szechuan style dishes that are really delicious and their menu is pretty, with pictures that actually look like the food. Daphne herself (OMG it's her restaurant) is probably the nicest person working in a Chinese restaurant, which is a nice change, but she's probably a bit too nice for her own good sometimes.
It's nine days until I go to Auckland, did intend to eat a bit less to look good in my swimwear but you know... s*$! happens.
We don't normally eat Chinese food for dinner because it can get a bit boring and repetitive but Daphne's offers a decent amount of szechuan style dishes that are really delicious and their menu is pretty, with pictures that actually look like the food. Daphne herself (OMG it's her restaurant) is probably the nicest person working in a Chinese restaurant, which is a nice change, but she's probably a bit too nice for her own good sometimes.
It's nine days until I go to Auckland, did intend to eat a bit less to look good in my swimwear but you know... s*$! happens.
Tuesday, June 5, 2012
Yummy Yum Cha
The past week I've been super excited because Jack booked tickets to go to Auckland this month and I get to go to Tatsumi! I've already booked the table (a month in advance is not too eager...) and studied the menu, so it's going to be awesome!
We're also going to Rotorua for some hot pools action so I better somewhat control myself in the food area so I can still fit into my swimsuit the next day.
We're also going to Rotorua for some hot pools action so I better somewhat control myself in the food area so I can still fit into my swimsuit the next day.
Turnip Cake, Congee and Cold Chicken Feet
Beef Brisket Rice Noodles
Tripe
Shrimp Dumplings
Yum Cha staples:
- Shrimp Dumplings (Har Gau)
- Steamed Pork Dumplings (Siu Mai)
- Steamed Pork Ribs
- Steamed Chicken Feet
- BBQ Pork Buns
I don't eat steamed chicken feet because it reminds me of wrinkly old ladies. I'm not the kind to be all ewww gross, feet, I mean I eat chicken so it's still chicken and I'm not disgusted by it in that way, just my brain just doesn't like the look of them. I will however eat them the other way because the texture is crunchy and I like how Red Bowl mixes it with sesame and chilli oil. Mmm oils.
I love pork ribs but I can't eat half of the pork ribs yum cha places offer because of one ingredient they add, and unfortunately they do add it. In Chinese cooking sometimes dried fruit peel is used with beef and pork to do something with the flavour and I hate it. Even if the amount is minuscule, it's the first thing I can taste and it's almost an instant gag reflex that I can't ignore sigh. So no yummy ribs for me.
As for the steamed pork dumplings and bbq pork buns, didn't really feel like it to be honest.
I don't normally get time to take photos when I'm at yum cha and we go a lot. Traditionally it is a relaxing tea drinking affair but realistically there's such a rush and thrill to it that you just eat and leave. It's okay here for now, but apparently in a lot of other places they actually put time limits on how long you can be there for?! The pressure.
Food at Red Bowl is nice, the one thing I think they do better than any other yum cha place in the city is their congee. It might not be anything amazing to look at, it's rice porridge, white glug, and sometimes you may have to adjust the flavor yourself slightly, but the consistency of that glug for people who know how to eat it that way is perfect and it has never disappointed me!
I also really enjoyed the english love songs they had playing, I haven't heard Boyzone and Wet, Wet, Wet since high school and it was great to reminisce about the good ole days...
I also really enjoyed the english love songs they had playing, I haven't heard Boyzone and Wet, Wet, Wet since high school and it was great to reminisce about the good ole days...
Now, I wonder if it will snow tonight and if I will still have to go to work tomorrow if it does...
Sunday, March 4, 2012
Zest Noodle House
I spent nearly half an hour with my sister watching two cats not battle. Neither were risk takers and the fat bully cat was not very attentive and missed the whole part where the black cat sneaked away very slowly. So basically it was a bit of a non event but filled in time as I made my beef noodle broth.
I have no photos of the noodle soup. People were hungry... and I am tired. It's been a busy few weeks. So I leave you with these...
I have no photos of the noodle soup. People were hungry... and I am tired. It's been a busy few weeks. So I leave you with these...
Dumplings, Cold Entrees and Zha Jiang Mein
One of the best places at the moment for dumplings... soup dumplings anyway... their hand pulled noodles are good (ha! better than mine, working on it...) but they need to work on their actual noodle dishes because they miss the mark a bit there....
Wednesday, February 15, 2012
Basic Baked Bun
I kept them simple because sometimes people just want a plain ole bun. Baked, with a sweet syrupy coating and a few sprinkles of sesame seed just for the fun of it.
Buns... and tea?
Basic Baked Bun
(Makes approx. 20 mini buns)
Dough:
1 cup of warm water
2 Tbsp of milk
1 egg
75g unsalted butter
500g bread flour
85g sugar
1 Tbsp instant dried yeast
Extras
Sesame seeds (optional)
Egg (for egg wash)
Sugary syrup
1 tsp sugar
2 tsp warm water
Pop all the dough ingredients in the order the bread machine requires you to do so and use the dough setting. Relax, chill for an hour and a half until it finishes... then relax more (an hour or two is good) because it likes to take time to rise. Remove dough from machine and on a lightly floured surface give it a bit of a punching. Divide into 20s or however small or big you want your buns and roll into balls.
Let balls of dough rest and they will rise to about double the size... It normally takes about an hour (an episode of American Idol).
Preheat oven to 180c. Grease (or line) baking tray and pop in the pre-buns. Sprinkle seeds if you like or anything fun you like that isn't ridiculous like a broccoli. Bake for about 25 minutes. My buns turned out a little browner because I used an egg wash too early. Nothing wrong with that... but to get a lighter finish, bake for about 10 minutes then brush buns with the egg wash. Another 10 minutes later brush the sugary syrup over the buns and bake for another 5 minutes. Remove from oven and probably let rest a bit (unless you have a super mouth that can handle heat) and then enjoy!
Lot's of buns!
Maybe I was lazy but I like the effect of pulling buns apart. It is a lot of yeast to use but there is a bit more sugar used in this recipe so it was necessary. Brushing with honey also works but I don't like honey (weirdo). They are still soft the next day (what??! you can't eat 20 at once?!) but taste amazing in the microwave for 10-20secs. These buns are great with fillings too!
Random animals
Pandas!
Snail and peaches.
Lantern festival last week was so much fun. Missed out on last year's due to earthquake (earthquake earthquake earthquake... sick of it yet?) but I loved the new location this year. More space to move around and it looked like a lot more stalls for food and junk... I love junk. I bought an awesome panda hat and wore it the whole festival because I'm not allowed to just buy things for the sake of buying things and actually need to use them (stupid Jack...).
Sunday, January 29, 2012
Jolin Shanghai Restaurant
Jack lived in Auckland for yonks so he knows where to eat. We were supposed to eat buns but due to navigational difficulties even though it was the same road (?!), we settled for dumplings instead. Apparently this place has some of the best dumplings so I was automatically excited.
Juicy Dumplings etc...
Back in the days I never understood the charm of xiaolongbao, I always ordered it at yumcha because of the name but never really liked them... that is until one day a new restaurant opened and when I bit into their dumplings, soup poured out of it. I was instantly enlightened! The broth was a bit rich in these dumplings, but probably more authentic and the fried dumplings were delish!
I was not expecting the drunken chicken to be in an alcoholic soup though because I'm probably more used to eating it the Cantonese way of being marinated in alcohol, served cold, soupless and garnished with spring onions and chilli peppers but it wasn't too bad. A lot of chicken, obviously couldn't finish because we also had soup... a lot of soup.
Crab and tofu soup. It had two crabs in it. More of a serve 4 option. The thing I love about going to Japanese restaurants is that they let you know if you have ordered too much and in some cases say no to me because I am being ridiculous (happens a lot), Chinese restaurants on the other hand... and because we were flying back that afternoon, I was not taking a doggy bag of crab and alcoholic chicken with me. I enjoyed lunch, a little on the fat and/or salty side but I think that's just the style of food.
Auckland... Up a hill somewhere then a garden? not the Auckland expert...
Enjoying a cool drink
I like flowers...
Not too long after lunch we went to Mission Bay and got Movenpick ice cream (I have a problem) and sat at the beach for a bit... honestly I wasn't too excited with the overcrowded small beach, made me miss home...however, the company was perfect :)
Monday, January 16, 2012
The China Kitchen
"How was your meal? Good."
I had to laugh. It was very self assuring. In fact, what attracted us here was the fact that it says they have the Best Dumplings in Town. What was interesting for me was that they only really had one type of dumpling, different flavours but same really. I guess, if it's really good you only specialise in that one, right? The reviews online were full of praise, but to be honest, it's all personal opinion and not to be taken too seriously because everyone has different tastes. But sometimes it does make you wonder...
What makes good dumplings (for me) is the skin and the juicy filling. The condiments they provide are also very important. Joyful still has the best pan-fried dumplings (please hurry up and open again) in town, and even Zest Noodle House can probably claim to be better.
Wontons 
Spinach and Chicken Dumplings 
Hot and Spicy Beef Noodles When I was younger I never enjoyed deep fried wontons, they were so boring. Over the years with more competition in Chinese Restaurants etc, they got better and more exciting! You didn't just get over cooked wrappers with a dry smidgen of possibly pork, you can not always assume that it is pork because really, is that what pork is meant to taste like?! I thought I travelled back in time, those wontons tasted like they were from my childhood.
Disregard this little immature rant: /Start/ Reviewer who thought the wontons were very nice, what the hell?! Have you never had wontons before in your life or generally regard bad food as good?! I hate you! /End/
Actually, I hate myself (not really), I always fall for reviews even though I KNOW to not go with expectations and to make my own decision. Please don't go to places and judge food based on my opinion and then hate me (because I will hate you more! *evil death glare*), make your own mind and it's food, enjoy, don't like it, don't eat that thing (wontons grrr) again.
I mentioned before, skin of the dumplings is important. It was too thick. If you like doughy (I like my pancakes doughy, not dumplings... unless they are bready bun dumplings), then you are in for a treat aren't you?! The spinach and chicken dumplings were alright, the pork and chives were the better ones but they forgot them and by the time they finally came I just started eating, therefore no picture.
When I eat dumplings, I like to have a chilli and vinegar mixture for dipping. A lot of restaurants make their own chilli sauce which adds to the charm and flavour, it says a lot about their food and I generally know if I like a restaurant or not by their chilli sauce. I don't think they made their own sauce, it was a bit gluggy and thick (ha! like the dumpling skins) and not the type I like with dumplings. Good for making beef noodle soup though.
Originally Jack had ordered the zhar djan noodle but they said they were sold out and he was actually quite relieved because it's like me and tom yum soup, love it and have to order it all the time, but not many people can actually make it really well... it's a lot of trial and error. The lady suggested we order the hot and spicy beef noodle soup. It was decent. She said they stew it for two hours (I know that already because I've made it myself and observed many times my dad do the same), it wasn't melt in your mouth tender but good enough. Better than my beef noodle soup efforts (for now. Watch this space), I'll give them that.
I had to laugh. It was very self assuring. In fact, what attracted us here was the fact that it says they have the Best Dumplings in Town. What was interesting for me was that they only really had one type of dumpling, different flavours but same really. I guess, if it's really good you only specialise in that one, right? The reviews online were full of praise, but to be honest, it's all personal opinion and not to be taken too seriously because everyone has different tastes. But sometimes it does make you wonder...
What makes good dumplings (for me) is the skin and the juicy filling. The condiments they provide are also very important. Joyful still has the best pan-fried dumplings (please hurry up and open again) in town, and even Zest Noodle House can probably claim to be better.
Disregard this little immature rant: /Start/ Reviewer who thought the wontons were very nice, what the hell?! Have you never had wontons before in your life or generally regard bad food as good?! I hate you! /End/
Actually, I hate myself (not really), I always fall for reviews even though I KNOW to not go with expectations and to make my own decision. Please don't go to places and judge food based on my opinion and then hate me (because I will hate you more! *evil death glare*), make your own mind and it's food, enjoy, don't like it, don't eat that thing (wontons grrr) again.
I mentioned before, skin of the dumplings is important. It was too thick. If you like doughy (I like my pancakes doughy, not dumplings... unless they are bready bun dumplings), then you are in for a treat aren't you?! The spinach and chicken dumplings were alright, the pork and chives were the better ones but they forgot them and by the time they finally came I just started eating, therefore no picture.
When I eat dumplings, I like to have a chilli and vinegar mixture for dipping. A lot of restaurants make their own chilli sauce which adds to the charm and flavour, it says a lot about their food and I generally know if I like a restaurant or not by their chilli sauce. I don't think they made their own sauce, it was a bit gluggy and thick (ha! like the dumpling skins) and not the type I like with dumplings. Good for making beef noodle soup though.
Originally Jack had ordered the zhar djan noodle but they said they were sold out and he was actually quite relieved because it's like me and tom yum soup, love it and have to order it all the time, but not many people can actually make it really well... it's a lot of trial and error. The lady suggested we order the hot and spicy beef noodle soup. It was decent. She said they stew it for two hours (I know that already because I've made it myself and observed many times my dad do the same), it wasn't melt in your mouth tender but good enough. Better than my beef noodle soup efforts (for now. Watch this space), I'll give them that.
Spring Onion Pancakes
The first time I cooked for Jack I made an epic six course Chinese dinner. Epic because prior to that, despite my dad being a chef, my cooking mostly consisted of food that came from a packet/can with the words instant or easy on it.
The six courses took me approximately six hours and there were a lot of carnage and casualties. But they say, the way to a man's heart is through his stomach and if I hadn't already stolen it with my cuteness and intelligence (haha), after that meal, he was definitely mine.
The dish he enjoyed most and probably took the least time and effort to make were my spring onion (scallion/green onion) pancakes. Tonight we decided not to over indulge and have a nice home cooked meal, so for my part of the effort I made these simple but yummy spring onion pancakes.
The six courses took me approximately six hours and there were a lot of carnage and casualties. But they say, the way to a man's heart is through his stomach and if I hadn't already stolen it with my cuteness and intelligence (haha), after that meal, he was definitely mine.
The dish he enjoyed most and probably took the least time and effort to make were my spring onion (scallion/green onion) pancakes. Tonight we decided not to over indulge and have a nice home cooked meal, so for my part of the effort I made these simple but yummy spring onion pancakes.
Nom Nom!
Spring Onion Pancakes
(makes 4-6 pancakes)
2 1/2 cup of flour and extra for dusting
3/4 cup hot water
1/4 cup cold water
2 stalks of spring onion (20g)
1/4 tsp of salt
1 tbsp chicken bouillon powder (optional)
Dash of sesame oil
Oil for brushing and cooking
Pour the hot water into the flour and mix quickly. Slowly add the cold water (you may not need all of it) and knead (kung-fu) into a ball of dough. Drizzle a little oil over the ball, pop a damp cloth or paper towel over the top and let it rest (much deserved!) while you get the spring onion mixture ready.
You should use only the greens of the spring onion, but if you are cheap or non wasteful (I am the former), you can tell yourself it doesn't matter. Chop and sprinkle with salt, bouillon powder and a dash of sesame oil and let it get a bit soft and slimey (mmm slimey).
Divide dough into 4-6 pieces and roll out on a lightly floured surface. I'm not an expert roller but good on you if you are, I don't even have a proper rolling pin so I think I do pretty well. Brush a little oil over the flattened dough and spread the slimey spring onion over it. Now if you did get cheapo with your mixture, break up the white bits of the spring onions so it's not a chunk. Roll up the dough and coil it like a snail. Flatten and repeat one more time. The finished result if you are awesome is a round pancake, but if you are even more awesome you get an odd shape which makes it all the more unique! Brush pancake with oil on both sides, cover to prevent drying and repeat process with the rest of the dough.
Heat up the frying pan with approx. a tbsp of oil on medium heat and fry one pancake at a time. Flip when the desired browness or crispness is achieved. When complete, blot with paper towels. Repeat with other pancakes. Eat immediately! Do it!
See, easy.
Slime + Dough = Snail?
I like my pancakes doughy but if you want them crispier roll them out thinner. If you don't intend to dip in sauce or eat with other things, add a little more salt. I added a lot more than a dash of sesame oil because I love the smell of that stuff. You can use vegetable or fish bouillon too, it's really because I like that stuff for that extra little flavour (emphasis on little) but not necessary. Don't be too stingey or scared of the oil, you blot after cooking anyway.
Enjoy.
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