mmm-yoso!!!

Saturday Stuffs: Some revisits to Sab E Lee and Hogetsu Bakery, I finally get some fro-yo at Yogurt Lounge...

Some revisits to a few places on our rotation.

Sab E Lee:

Sab E Lee, has been a weekly stop(or more) for us since they opened last August. Just when I think I've got the menu covered, I notice something new. The latest item I noticed was "Thai Fried Chicken." On our visit to Bangkok last November, the Missus andI loved the "TFC" (Thai Fried Chicken) so we were excited to see it on the menu. Unfortunately, much like the Koi Soi there was a short wait while the chef tried to source the "right chicken" for the dish. Finally, last week, when I dropped by to pick-up atake-out order, Koby smiled and said, "Kirk, we're marinating chicken, so you can come by and get chicken from tomorrow." We finally made it back this evening. Being aware that Sab E Lee had been reviewed in the Reader, we dropped by early, at about 430pm. Three tables were already full, and by the time we placed our order, there was a line of folks out the door, and a waiting list of folks! Call it the "Reader effect," I askedKoby about all these folks, and he told me, "these are all new customers, I've never seen any of them before!" So just be prepared if you intend to drop by for some Pad See Ew!

I've basically stopped taking photos at Sab E Lee, but decided to take one of the chicken:

   

This version was very moist, if a bit short in the spicy and sweet flavors of Thai street cart chicken. I've though of trying uber Food-Blogger Chez Pim's recipe, which looks so good, that I'm afraid if I made it, I'd never stop eating....... 

Of course we had some of the usual suspects like the bamboo shoot salad.

 

Issan Sausage.

 

And one of the Missus's favorite things, Salted Fish Fried Rice (not pictured). By this time the little shop had gotten so crowded, that we felt bad about taking up space so we packed up our leftovers and headed home.

We're so happy for Koby and the gang......hard work, and making great food pays off!

Sab-E-Lee Restaurant
2405 Ulric St
San Diego, CA 92111

Hogetsu Bakery:

In need of some "Omiyage", I headed off to Hogetsu Bakery, one of my favorite spots. When we arrived, the little shop was quiet as it usually is. But by the time our orders were ready,the place was getting crowded........perhaps this is the Candice Woo effect? What I found slightly humorous was that a group of young folks were carrying cameras! he-he-he....... Personally, I think they need to lose the flash though.... As always, the Missus got Her dozen manju as well:

 

Being told by the lady that I've been coming here for about 10 years gave me pause, we've only been living in San Diego for almost 8 years. But she was right, I used to come here before heading home when I did consulting work in San Diego back in '99. Sharp memory......

 

 

  Whatever the reason, I'm glad to see this wonderful family owned business doing well.

Hogetsu Bakery
1210 3rd Ave
Chula Vista, CA 91911

And finally, I do a Fro-yo post!

Yes, I've given in.......I'm doing a Frozen Yogurt post. And being the typical totally oblivious, and unhip person, I think I'm what, maybe only 3-4 years too late? When the Missus wanted some frozen yogurt one day....well, I didn't have a clue. Lucky for us, Howie, the brains behind The Foodieview, did all the work for us already. Over the course of a week, we tried some of the top entries in Howie's "Yogurt War." And as usual Howie, and his intrepid, non-lactose intolerant group of yogurt testers were right on. Our favorite was:

     

Yogurt Lounge on Clairemont Mesa. To us the yogurt here was not too sweet, not too milky, and not super tart. Our favorite is a combination of the Green Coconut and Plain. Can't eat too much of it, since my lactose intolerance will kick in. But it does a nice job of clearing the palate after a spicy or rich meal. I still find fro-yo to be overpriced....it seems no matter how small the cup or bowl is, you'll end up spending four to five bucks.

Yogurt Lounge
7317 Clairemont Mesa Blvd
San Diego, CA 92101

I hope everyone is having a great weekend!

Pho Hiep and Grill

I mentioned this place waaay back in November 2007, but was never able to eat there for one reason or another.  I found myself in the area fairly early during the recent rainy weather, and a nice bowl of Pho sounded great. So why not?

 The interior is relatively dark, sleek, and modern. You can read more about it on FOY, Caninecologne's blog, here.

   

On this day, I went with the large bowl of "Chin Nam Gau Gan Sach".....let's just call it "Brisket, Flank, Fatty brisket, Tendon and Tripe" shall we? At $6.95 it was a bit on the expensive side, but still not as pricey as a bowl in La Jolla.

   The garnishes arrived, fresh, bright, and shiny. The quantity provided was more than adequate.

As with Pho Hoa Hiep in Linda Vista, the broth in this bowl is clear, and low in oil,and fairly light. The flavor of beef comes through fairly well, as does a mild clove-ainse flavor. The broth is also a bit darker than it's namesake in Linda Vista.

 

The noodles were routine, if a bit hard and undercooked, which was remedied by a further steeping. Undercooked is preferred to overcooked and mushy in my book anytime.

The meat ranged from pretty good (fatty brisket), to decent (tendon), to mediocre (the tough and dry flank), to non-existent (one tiny strand of tripe).

 

All in all, a decent bowl. If I lived in the area, I'd drop by for a bowl of lighter, low oil Pho. I think the Pho Hoa Hiep on Linda Vista is better(and closer to us, and cheaper), but this is a decent facsimile.

Service was decent, if a bit "sleepy".....the folks looked really tired on this weekend morning. By the time I left folks were starting to move with a bit more conviction, and even smiling. So if you're in the area and craving some Pho, Pho Hiep and Grill may be the remedy.

Pho Hiep and Grill
539 Telegraph Canyon Rd
Chula Vista, CA 91910

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Not Duckin' the Subject: A Roast Duck Comparison - Sam Woo times 2, Jasmine Express, and Yum Cha Cafe

I don't know how many times I've been asked for a recommendation for the "best take-out roast duck in San Diego." And boy do I hemm and haw, and when I finally do make a recommendation, I preface everything with so much "fine print" that it ends  up reading, or sounding like one of those automobile adds. The reason that I've become rather gun shy with regards to roast duck, Chinese BBQ, and even Dim Sum recommendations in San Diego, is that, well, if anything, these offerings have proven to be consistently.....inconsistent. Which is why a place like Yum Cha Cafe may do rather well here. If it's going to be inconsistent, it might as well be cheap.........

If I'm going to do  roast duck comparison, I might as well have a baseline. So I think this place is as good as any:

 

Yes, it is Sam Woo, but no it is not in San Diego. This location of Sam Woo Barbecue is in Alhambra, and in my opinion has one of the better, most consistent take-out Roast Duck in SoCal. Yes, there are several Sam Woo's, Irvine, San Gabriel, and the City of Industry/Rowland Heights location was fairly close to where we lived. But not all Sam Woo's are created equal. This older location has always been good.

 

But oh my have the prices gone up over the years. Half a duck here is $9.25!!! More expensive than anywhere in San Diego.

 

What makes the duck here so good? First, the skin is not overly tough. Second, the duck is neither too meaty and dry, nor just skin and bones and tough. Saltiness does not overwhelm the duck, even though "jus" is ladled over the duck. And it is not greasy in the least.

 

The Missus's typical response after the first bite is always, "what's the big deal....." But She'll always go back for more. The flavoring is subtle, with a very mild-sweet finish.

Sam Woo Barbeque
514 W Valley Boulevard
Alhambra, CA 91803

Sam Woo San Diego:

Compare this with Sam Woo(aka "Sam Woo the Killer Whale")  in San Diego. Surprisngly, a half roast duck here in San Diego is cheaper than in Alhambra ($7.50). I had made up my mind to never get roast duck from here a while ago; but this place gets Ed from Yuma's  stamp of approval, so I decided to give it another go. 

 

The duck has a tendency to be bony and tough. The skin is hard, and the "jus" is really salty. I don't mind the rather brusque service, but there a real disregard for the customers here. It wasn't always that way, but I've noticed it getting worse every year. Take for example the simple take-out container housing the duck:

 

It was covered in a variety of Chinese BBQ sticky-oily drippings and hand prints...I made out a thumbprint on one side of the container, that belongs in one of those CSI shows,  but the photo didn't come out. If this happened to some little ol' Chinese lady in Alhambra or San Gabriel, that duck neck would have ended up shoved up.....well you get the picture.

Sam Woo BBQ Restaurant
7330 Clairemont Mesa Blvd Ste 103
San Diego, CA 92111

Jasmine Express:

Is the place I usually recommend in San Diego, thoughitiswithafewreservationssinceI'vegottensomeprettylousyduckfromhereattimes. Jasmine's little take-out stall roast duck (which does not resemble the duck served in the restaurant) was surprisingly even cheaper than Sam Woo's ($7.25 - half duck).

 

You can just see the inconsistency of the roast duck, if you compare this rather good roast duck I purchased in November of last year.

 

Even though the chopping technique was on the sloppy side, the flavors were pretty good.

Compared to the duck I purchased for this post a few weeks back.

 

This one was a bit on the greasy side, and tasted rather bland. The duck served at Jasmine is usually more meaty than the version at Sam Woo SD.

 

Jasmine Express
4609 Convoy St
San Diego, CA 92111

Yum Cha Cafe:

Just for giggles, I thought I'd grab a half duck from the new Yum Cha Cafe, which turned out to be the most expensive of the three San Diego Roast Ducks ($8.25)!

 

The skin was tough, the meat on the dry side, and the rich duck flavor was lacking.

 

You may be better off having something else.

 

Yum Cha Cafe
6933 Linda Vista Road
San Diego, CA 92111

So there you go. Holding my feet to the fire, I'd usually recommend the roast duck from Jasmine Express, or even take-out from Golden City, but those recommendations are not without reservations. Since I've been doing this food blogging thing, I've posted on a bunch of places that do Chinese BBQ, but there's one place missing from my list. That place is Tom's Chinese BBQ on University. When we first moved to San Diego back in 2001, the roast duck was pretty good. But the quality and flavor got worse and worse, until it just wasn't worth the effort....so maybe, just maybe, one day soon after I recover........  

Road Trip: Saturday Indonesian Food Fair - Duarte (LA)

Gravitational force is interesting....it can be defined in very simple physical terms as the force of mutual attraction which pulls two bodies together. Perhaps I'm stretching it a bit, maybe taking a bit too much "metaphoric license" per se...... but over the years, and in my travels, I've noticed another gravitational force of sorts. Cultural gravitation is what I called it. It is the invisible, undeniable force that our culture, whether by nature or nurture, has on us. It's much stronger for those of us who are far away from our original "home".  And for many, there are those items which bring on that inner, nostalgic warmth that is at the center of this gravitational pull. And if you're like me, food is that source, it marks births, deaths, birthdays, reunions.....memories of friends and families. It is that center. Over the years, I've seen that gravitational force in action. What else could explain the folks waiting in the parking lot of a Chinese Restaurant on Buford Highway in Atlanta, some having driven from as far off as Birmingham, arriving at 7am in the morning, waiting for Dim Sum. Or seeing more Chinese on one Sunday, shopping and eating at a mall in Phoenix, than I knew lived in Arizona. There are celebrations and events that provide that "center" such as festivals. And, there are even regularly scheduled events, which provide the weekly comfort food fix, allowing one to face another week. The weekend Wat Thai Temple Food Court was one of those weekly events. And, the amazing, OC Food blogger supreme, Elmo mentioned another, the Indonesian Food Fair. That post was back in 2006, and I had added it to my list......but much like the Wat Thai Temple food court, much to my disappointment, the Indonesian Food Fair bit the dust. Whether, like the Wat Thai Temple, it was NIMBY-ism, or not, I don't recall. And if it was, I don't know if I blame them. We live on a nice quiet street.There's a Church right down the road, and a couple of times a year, they have events, which we don't mind, it's kind of cute and quaint. But if they had them every weekend......I'm not so sure. 

But luckily for me, right before a recent solo trip back to LA, I went over to Chowhound's LA board and saw this. Like a Phoenix, the Indonesian Food Fair had risen from the ashes. (And if you're wondering, Wat Thai Temple's Food Court is back in action, though on Sunday's only.) Which is how I found myself parking my car in front of the Duarte Inn on a recent Saturday morning.

   

I had to crack up...... I had done some work in the area during the late 90's, and one of the guys I worked with just loved the El Pollo Loco which faces the street in front of the motel.

The food fair starts at 10am, and if today was a good example, it is pretty small and intimate. On this day, only 5 booths were present.

 

But let me tell you.......the fragrances were amazing. Unfortunately for me, it was not a Siren's song, but the wonderful scents that drew me close.

 

And it didn't help that everyone was so nice and patient with me......a total neophyte with regards to Indonesian Food.

 

Most everything is steam table goods....but don't let that dissuade you.

 

One of the ladies ordered like seven plates from this booth.

 

And the young lady working this booth was so very nice and patient. I just kinda stood in the background until the ladies were done, and the young lady explained all the dishes to me.... needless to say, I was impressed.

So what about the food? Let me first say, the colors are a feast for the eyes...and the smells are a feast for the nose. And overall, some of it like the "yellow rice" (Nasi Kuning) I couldn't get enough of.

 

And who doesn't love a boiled egg?

 

We found some of the offerings to be amazingly mild, in spite of the scents.

But this eggplant was killer:

 

And I felt like I should post the photo of this on my wall.

 

I found the Nasi Gudeg (simmered jackfruit) to be a bit too sweet....must be the palm sugar.

 

But the "spicy fish" was the best thing on the plate....which was not too spicy for us, in spite of looks.

 

Again, don't be like me and be seduced by all the smells, you should let Elmo be your guide....and the folks here are nice.

Indonesian Food Festival - Saturday 10am - 2pm
Duarte Inn
1200 Huntington Dr
Duarte, CA 91010

One last item, I'm dedicating this post to "Amy", who has moved to LA from San Diego. Amy emailed me recently, and mentioned that she's been reading for a few years, but had never had the chance to comment or email me. I'm sure Amy is a lot like most of you folks, and I just wanted to thank everyone for checking us out. Oh, and Amy, Los Angeles and Orange County has much to offer.......like the Indonesian Food Fair. Just let me know what good eats you find out there, ok?

Luang Prabang: Dinner at Tamarind Part 2

The first half of dinner at Tamarind had already been quite an adventure, and though we didn't know it at the time, there was much more to come.

Next up was this Or Lam like stew. It lacked much of the bitter tones of Or Lam, and was fairly hearty, and studded with sticky rice, which probably contributed to the thickness of the broth.

   

The highlite of the soup were all the small frogs, which were fairly sweet. You ate the frogs whole, the bones were soft. The Missus loved the flavor of the frogs.....which She called "crab-like."

 

Next up was the plate that would probably be the most challenging for any Westerner.... yes, bugs!

Also on the plate were two large "Mok" - banana leaf wrapped items, and a eel that had been grilled in the typical Lao style.

 

The eel was hard.....like eating solid bone.

The large packet contained a flower that we had seen all through the Fresh Market, always surrounded by swarms of fruit flies...it must be really sweet.

   

It had been stuffed with pork, and was very, very tasty. Even better than Mok Pa, it literally melted in our mouths.

As we opened the next packet, Joy suddenly appeared and told us; "here in Luang Prabang, that is what you'll make for your children if you love them." So we opened up the packet.....

  

It tasted sweet, but was a bit "liver-y" for me. The Missus on the other hand loved this, calling it, "really rich, and almost like crab brains and eggs." I knew this was something from the organ/offal category. Can you guess what it is? This folks......was pig brains. Even though this was so rich She barely finished it, the Missus still smacks Her lips when I mention this.

Of course I know that you only really want to hear about the bugs......

The various critters really challenged you mentally rather than flavor-wise. The grasshopper were fairly nutty, the crickets a bit more gamey. I really, really enjoyed the tiny bugs that looked like small Cockroaches, as did that forest bug....they had a nice, almost floral flavor. The Missus didn't care for the Bee Larvae. You basically cracked open the hive, and larvae fell out to the plate.

 

I on the other hand loved the sweet, honey - floral flavor of the larvae. A quick dip into salt actually improved the sweetness.

 

The one bug that we didn't enjoy was this fella':

 

After removing the head, legs, wings, and hard shell, the squishy flesh had a mildly bitter, offal-like flavor.

The next plate (yes, yet another!) that arrived looked positively tame next to what we had just consumed. It looked very familiar to me.

 

It was a plate of herbs, spices, and other items, that would be wrapped in lettuce leaves, and dipped into the tangy tamarind based sauce and consumed. I've had a similar dish in various Thai Restaurants, where it's called Miang Khum.  Curious about this, I inquired, and found out it is a popular party appetizer in Luang Prabang. Unfortunately, I forgot to get the Lao name for this dish. Upon my return, I turned to David Thompson's awesome book Thai Food, where I found a listing for "Miang Lao". Thompson claims a Northern Thai origin for the dish, but notes that the version in the book is of Lao origin. I'm sure a few readers will chime in on this.

It was a nice palate cleansing end to the meal...in which we had finished several glasses of LaoLao and two containers of sticky rice each, in addition to all the food.

The Missus told me, "I wish we could squeeze in another meal here......." All the more reason to return.

The meal ended with a typical sticky rice confection, which reminded me of arare. I had already consumed an entire bag of this that I had purchased earlier, so I had no problem polishing these off.

As well strolled the one block back to our room, I reflected on all the amazing meals we've had over the last 2 years. Meals that had changed our opinions on food, from an amazing home made Cuy dinner in Cusco, to Astrid y Gaston in Lima. Roasted Sparrows at Highway 4 in  Hanoi and 10 courses of snake in Le Mat. A lunch with a touching toast at Can Cau Market, dinner with the guy with 2 wives in Bac Ha, learning that you should be "Happy Happy Everyday" in Siem Reap...and so many more. All of these meals (and many more)  have really added color to our lives. Thank you for honor of letting us share them with you all.

NaniMoku Hawaiian BBQ

I realize that over the last couple of years, I've kinda gotten away from all da' plate lunches, and stuff like that....... Still, once in a while, I just need a plate lunch. And in spite of the many Hawaiian BBQ joints in San Diego, a good plate lunch is hard to come by. As I mentioned before, for me, all Hawaiian BBQ is a subset of plate lunch. And most Hawaiian BBQ places do not offer the variety, nor quality of food that an old school plate lunch joint would. 

I wondered, what exactly would Nani Moku be....just another Hawaiian BBQ rehash, or perhaps a good solid plate lunch.

   

I had made a trip to Nani Moku's back in September of last year, thinking I'd be visiting Da' Kine's. I was shocked to find Da' Kine's gone, and Nani Moku in its place. But after looking at the menu, it looked just like Da' Kine's with a new name. Even the staff looked the same, as did the "daily specials..... Except for a little placard that had "Loco Moco" specials..... did you say Loco Moco specials? I was so there, tucked in the pocket of my personal, gravy laden, comfort zone. I ordered the Chicken Katsu Loco ($6.95). Which to me was basically what we call a "Chicken Cutlet" back home. In Hawaii, the term Chicken Cutlet is synonymouswith Chicken Katsu with Gravy. Which this was, except for the easy over egg.......

 

And I enjoyed the very runny easy over eggs. Many places nowadays are starting to hard cook their eggs, but this was wonderfully runny, if unseasoned. I'm sure the eggs could have been a bit more crisp around the edges, but that may have been asking a bit much. The cutlet was full on Da' Kine's, thin, with lots of breading. It was moist, which was nice, and the gravy was dark and seasoned. The macaroni salad was chilled, though still lacking in salt, but better than it usually is.

 

Can you tell that I enjoyed it? I told myself to hang in there, save the photos, and return later on. Soon enough, it was a new year, and I still hadn't returned to Nani Moku. One day, I was going through and deleting photos, when I came across the Chicken Katsu Loco..... and I knew where I'd be headed for lunch......

I returned to Nani Moku, walked up to the counter......

 

And no moa' Special Loco's.... and what the heck is a "Kaluha Plate?"

 

You may say; "you know what they mean......" To which I'd reply, "oh, like ordering some Dung Pao Chicken?" At this point, the menu was Da' Kine's recycled, which, if done well is not a bad thing.

So I ordered a Three Item Mix ($8.75) to get a taste of several menu items, which was a good amount of food:

 

The Chicken Katsu was a safe bet, and was fine as always, along with the ketchup based Katsu sauce:

 

You can tell by the photo the problem with the Kalua (not Kahula) Pork and Cabbage:

 

Once upon a time, this might have been half decent, with a good pork to cabbage ratio, but what I got served was the stuff scrapped from the bottom of the chafing dish...hard and dry.

The Teriyaki BBQ Chicken was moist, but lacked a nice marinated flavor.

 

The Mac Salad was again, nicely chilled, with a perfect amount of mayo, but lacking in salt, or a good savory flavor.

 

Overall, pretty much typical inconsistent Da' Kine's...except for one thing....the rice. Da' Kine's had a bad habit of serving mushy rice. On both visits to Nani Moku, the rice was good....at least that was consistent. As to whether I'd be back.... I dunno.....

Nani Moku
1635 Sweetwater Road
National City, CA 91950

Sun - Thurs: 11am - 8pm
Fri - Sat: 11am - 9pm

Luang Prabang: Dinner at Tamarind - Part 1

Ok, ok, I'm finally getting around to posting on our dinner at Tamarind. After attending the Tamarind cooking school, I was really excited at the prospect of dinner at Tamarind. There was one special "gourmet" dinner that fascinated me. It was called "The Adventurous Lao Gourmet", a degustation type, multi-course meal. Because the items included in the meal take a bit of what we shall term "shopping", it is imperative to make reservations for the meal. In fact, when I first tried to make reservations, the young lady hesitated, and said to come back after the cooking class. I made it a point to return to the restaurant after the cooking class, and again attempt to make reservations. Again, the young lady hesitated, and called Joy. After chatting briefly in Lao, the young lady hung up and said; "okay, Joy says you'll eat anything....."

    

Which is how we ended up at back at Tamarind at 4pm. (Tamarind closes at 6pm) The interior of Tamarind is much smaller than it appears from the exterior. The walls are lined with photos, and the overall appearance is clean, if a bit spartan.

 

Another reason reservations are required for this meal, is that either Joy or Carolyn will present the dishes, describe what you're eating (yes, you'll need that info), and answer questions. And I had many, many, questions.

Everything is served with the Lao staple, sticky rice:

 

The first plate soon arrived, and it was as beautiful (at least to us), as it was exotic looking:

 

As I was digging through my photos, I realized that I have photos of almost everything except the item in the middle right, which was a green bean and "mushroom" (cloud ear fungus) salad, which would have been fairly routine, except for the fresh tenderness of the fungus.

On the upper left, was a fern shoot salad:

 

I grew up eating "Pohole" (i.e. Warabi, Fern Shoots), so this wasn't a real big deal. It was very mild in flavor, but very fresh.

Next to it was something I hadn't had before, a Jeow (Lao dip) made of what they call "Lao Olive".

 

It had a salty-fruity-mildly spicy flavor, which was very satisfying. The Missus loved this. The Missus even went after the olive on the side....which tasted like....an olive of course. Wonderful dish. The flowers topping the olive dip are Hop blossoms, which are edible.

To the right of the olive dip was the Jeow King, the Lao Ginger dip.

 

This was a bracingly spicy dip, the ginger brought up the heat from the dish, as did the ginger leaves. Talk about waking you up.....

Next up was sticky rice flavored with coconut, and I believe taro, roasted in leaves.

 

This was more like a dessert.

 

There were two powders in the lower center part of the plate:

 

On the left was ground pumpkin seeds, nice and nutty, and good for rolling your sticky rice in. On the right, was dried and ground "bok choy", quite bitter in flavor. The ever present bitter flavor in Lao food made its appearance again.

On the lower left was sliced pork "rind", with sticky rice powder, and chilies.

 

I had expected this to taste like Vietnamese "Bi", but man was this good. The strands of rind almost melted in our mouths, and the flavor was excellent, a sweet-porkiness that made you wanting more. Mmmmm, pork with the texture of butter......

In the middle of the plate was a greenish-gooey substance called "Sa Thao". This dish was made with the algae genus, Spirogyra...sometimes called "pond scum". Khai Pene, the river moss that I'd been eating in all the restaurants, is made from algae genus, Cladophora glomerata. A totally different species.

   

The algae is pounded with eggplant, garlic, green beans, and spices, making for a wonderful savory, gooey, dip. The Missus blasted through this like there was no tomorrow. We had also blown through a container of sticky rice each, as well as a few glasses of flavored Lao Lao (rice whiskey).

We sure did some damage.

 

When the Missus had sopped up the last of the Sa Thao, our next plate arrived:

 

Joy had seen how the Missus went after the Sa Thao, so he made sure we had another bowl!

On the upper left are water buffalo patties(Buffalo Sausage), much like a very spicy-herbacious Bun Cha:

 

I sensed a real tingling while eating this, and Joy told me that Sichuan Peppercorns are used in the meat patties. Very nice, in fact, we tracked some down from one of the grill stands on our way out of Luang Prabang.

Pickled Pork Skin and pickled garlic:

 

Tasted like pickled pork skin......and pickled garlic. Nice refresher, though.

The Water Buffalo Jerky was decent, but nothing we hadn't had before.

 

The salted-pickled fish tasted great......

 

If a bit tough....think of it as Lao pickled herring if you must. Two of the basic preservation techniques, salting and pickling used to perfection.

Pickled Fish "Curd".

 

So well pickled that this almost tasted sweet, with a mild fishy background.

And than it was the most interesting item on the plate:

 

No it's not the "Pork Sung"(Rousong) on the left. It's the item to the right. When I asked what that was, Joy told me, "fish poo." "Fish poo?" "Yes, fish poo." Apparently, the fish is gutted, than all the intestinal matter is scraped out and used in preserving the fish......and you have "fish poo." Living up to it's name, the outer layer tasted quite funky, dark, and dank. The fish itself was soft, tender, and quite mild.

Each plate had given us insight to Luang Prabang food, from the various dips, to the items that  used classic preservation techniques; salting, pickling, and drying, we had learned much about what what was eaten in homes, on the rivers, and perhaps even the forest. And much of it was delicious to boot. We had not been sure how much food we'd be eating, and had even thought, that this was it.....but we weren't even half way through!

Stay tuned for part 2!

Road Trip: Kingburg Kitchen - San Gabriel (LA)

Yes, I have a "little black book"......no, not that kind of little black book! This Moleskin that I carry around is full of little handy dandy notes...things like addresses, how to change the time on my wristwatch, and sometimes, when I anticipate that all to often occurrence nowadays, where the heck I parked my car. And of course, it contains names of restaurants, many restaurants, an unmanageable list of places to eat in several cities, some which I'll probably never set foot in....but like making sure you wear clean underwear, you know, "just in case", I'll jot down a restaurant, the address if I have it, what to order, and other stuff, in my own little undecipherable scribbling....just in case. And recently it dawned on me, this list of restaurants, having no rhyme or reason, has become untenable. Luckily for me, I can, most of the time, locate my restaurant scribblings when necessary. A good example is Kingburg Kitchen. Several months back, I scribbled "Kingburg - Shengjian Bao". And after reading first, Eileen's post on Kingburg Kitchen, which led me to Pepsi Monster's post on said dining establishment, we just had on head on over during a recent trip to the SGV. Please check out their wonderful posts.

Kingburg Kitchen is located on Las Tunas Drive, quite close to Lucious Dumplings, a place that we'd been to a few times. And yet we had never noticed it, in spite of the very bright and yellow banner.

 

The interior is San Gabriel Schizoid......everything from a faux cloud ceiling, to the fake fish tank. And man does this place love fliers....sheets of paper posted everywhere. Many of them saying, "We have the best buns in town".

The tables were only mildly "San Gabriel sticky", and the usual suspects were in display with regards the soy and vinegar.

 

The menu is a simple two sided laminated page full of soups, dumplings, buns ("the best in town!!!"), and cold appetizers.

The woman working was very efficient, and quickly brought out some pickled napa cabbage, which was pretty bland, but kept the starving Missus satiated.

We started with the Niu Rou Mein (spicy beef noodles soup - $6.50):

 

  My first thought was, "this looks nothing like what I saw in Eileen's post." And to put it bluntly, we didn't care for it very much. Nice mild spice, but no beef flavor to speak of, the meat was very tough, and tasted a bit off. The noodles started out with a decent chew and pull, but went mushy real quick.

The broth needed a more richness, it just reminded us of soy sauce water. Perhaps this was the first bowl of the day, and it needed more simmer time?

 

We couldn't finish half of it.

Of course we ordered the Shengjian Bao, starting with the pork and cabbage version ($6.50). After the requisite 20 minute wait, it arrived nicely browned on both sides.

 

The Missus and I both bit into our buns simultaneously, chewed and stopped, well, I swallowed. There was something wrong with these, the taste was decent, full of pork flavor, and well seasoned. But the texture of the buns was on the "gooey" side. This is when we took a look at the buns.....

 

Good God, the pork was still raw, and the dough on the interior of the bun was uncooked! I watched the Missus turn several shades of yellow, or was it green. The Missus managed to flag down the Server, who was already working on several tables, and explained to Her quietly in Mandarin what was going on, and of course we displayed the uneaten portions of the Shengjian Bao. Now, when something like this occurs, there are a whole range of responses we've gotten from restaurants. Everything from very defensive attitudes, to actions that try to place the guilt on us ("well, it's your fault you ordered this"), to where everything would just be reheated and dumped on our table. This lady responded in the best way possible to make things right. She was very, very, apologetic, and told us that they would like a chance to make us a fresh batch (this is a Chinese Restaurant, ain't no way you're getting comped, and we're not into making a scene). Of course this would take 20 minutes. So we decided to go ahead, but take the Pork Buns to go. In all honesty, I still get the heebies just looking at that photo.......

By this time our Vegetarian Buns($6.50) had arrived, and to be perfectly frank, I was ready to turn into a vegetarian about now anyhow.

   

Of course, we didn't just dig in this time, but daintily cut the Bao in half to check out what was going on first. Overall, we both weren't too pleased with the bun, in spite of the decent browning on both sides, we found the overall texture to be a bit too gummy, and the browned areas hard instead of crisp.

Personally, I love bitter greens, so I enjoyed the filling.

 

The smoked tofu and cloud ear fungus really just adds texture, but there was enough seasoning and flavor of my tastes. I think the Missus was still mentally consuming raw pork.........

We did have an entire order of Bao which we took home....but we really had a hard time eating them. I tried to have a few, but for once, we wasted food......which I feel real bad about.

 

We thought the service to be efficient, and the Server was very nice and professional. We really wanted to like this place, but I'm just not all that sure we'll be back.

 

Kingburg Kitchen
715 W Las Tunas Dr
San Gabriel, CA 91776

Safari Grill

According to The Somali Family Service, San Diego has the second largest Somali Population in the country! Reading various websites puts the population in San Diego somewhere between 10,000 and 20,000. And I've heard the little stretch of University Avenue from Fairmont to 54th Street called "Little Mogadishu" by several folks. I have been fascinated by one little restaurant which I've passed many, many times. And on this day, the Missus was in the mood for something different ("how about something good for a change"). So we headed off to this little strip mall (what else?),on the corner of 50th street. Right next to Mini Ha Ha Market, and a Vietnamese Jeweler is Safari Grill.

 

And for us, it doesn't get much more different than Somali Cuisine. And yes, the window does say Mediterranean Cuisine. After looking for the menu, which doesn't exist, we determined that all items are listed by photos on the wall, and several "new" items are printed on the paper stapled to the "Please Pay Here" sign, probably a total of 11 in all. Needless to say, we walked in, and drew a bit of attention......

In case you thought you'd be getting anything resembling Ethiopian Injera here, you'd be out of luck.... I think. Somali's have a version called Canjeero, which is served as a breakfast dish. Here, at least on the menu, it is your meat (and let's just ignore the Gyro's ok), and either rice or pasta, spaghetti which they call baasto. The young man manning the counter, took our order, and we had a seat. I'd say this place was pretty darn clean, and we watched the staff constantly washing their hands.

Soon enough, this arrived at our table:

   

The water was great...but the banana? When we asked, the young man told us that bananas are often eaten with stews and meats. Like I say you constantly learn new things all the time.

I ordered one of the new dishes, the Stewed Goat Shoulder.

 

I loved the salad, which was very fresh, and was studded with tons of onions. The goat was very mild and on the dry side. The sauce on the side, which I can only describe as a garlicky chutney was really good.

What caught me off guard was the amount of rice:

 

At first I thought it was for both the Missus and I. But about five seconds later, the Missus's own plate of rice arrived.

 

We enjoyed the fluffy basmati rice, which had just enough spices to add character, without masking the flavor of the rice.

The Missus had ordered the Stewed Lamb.

 

The lamb was excellent, moist, tender, with a decent gamey flavor. The spices heigthened the flavors. And though the meat portions look small we were only able to finish half our meat and rice. I'd gladly have this again, unless I get waylaid. As we left the little restaurant had filled up with Somali men (I'm wondering if women don't eat in restaurants, a cultural thing?), and one of them was eating stewed chicken legs on rice that looked really good. Oh yes, the price? A total of $20.....not bad at all....

The service was very nice, the restaurant clean, and the Missus said the bananas did help to cleanse Her palate a bit. And we were taken a bit out of our comfort zone for a bit. What's not to like?

Safari Grill
4990 University Ave
San Diego, CA 92105

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Sorta Coq Au Vin, or Half Coq'd Au Vin

Like I mentioned in my "White Chili" post, I've been feeding the Missus and Her co-workers when She has to work on weekends. But there's just so much I can make before I hit the wall. I was wracking my grey matter trying to determine what to make....but while staring at some chicken legs, going for 49 cents a pound, I thought why not doa version of Coq Au Vin, the French chicken fricassee cooked in wine? When I told the Missus, She appeared skeptical, "isn't that French?"

Just keeping things fun, I decided to make this pretty much on the cheap. Not that Coq Au Vin is a fancy-schmansy dish mind you. After all, Coq Au Vin was originally a recipe that marked, ummm, the permanent retirement of a rooster. The chicken was just under 2 bucks, the pearl onions, just under 2 bucks.... the wine? You guessed it, 2 Buck Chuck....good ol'  Charles Shaw. I thought of calling it "Chuck Au Vin", but that would've been a bit repetitive, right? 

 

I'd made Coq Au Vin before, but looked for additional inspiration from various cookbooks I had lying around. And boy did the recipes differ! Anthony Bourdain's recipe in the Les Halles Cookbook did away with the flour dredge, and marinated the chicken in red wine overnight. Julia Child's classic recipe uses a brandy flambe, Mark Bittman in How To Cook Everything: Simple Recipes for Great Food, uses porcini mushrooms for flavoring, and so on. Some other differences, many recipes use tomato, I didn't have any at home, so cross that out. Also, most recipes use the "blanching technique" for the bacon or salt pork(guess which I used) to remove excess salt and the smoky flavor. I thought my dish would need all the help it could get, so I bypassed it.

After reducing the wine and sauce, I added a little twist of my own. I added a tablespoon of Demi Glace along with some butter to fortify the sauce. I thought it turned out well, considering. I made buttered egg noodles just to cover my bases. It was also pretty quick, clocking in at a total of 40 minutes prep, one-and-half hours simmer.

Sorta Coq Au Vin

 

3-4 lbs Chicken parts rinsed and dried
1/2 lb small white mushrooms
1/2 lb Pearl Onions
4 cloves garlic chopped
2 carrots roughly chopped
1 medium onion roughly chopped
2 ribs celery roughly chopped
1/4 lb Bacon sliced crosswise (lardon)
1 Bottle red wine
1-2 Cups chicken stock (optional)
2 Tb Butter
1 Tb Veal Demi Glace (optional)
2 Bays Leaves
3 sprigs Thyme
1/2 Cup flour
Salt and Pepper
1-2 Tb Olive Oil

- Bring a pot of water to a boil. Chop root ends off of pearl onions. Place into boiling water for 1 minute. Allow onions to cool. You'll be able to pop those pearl onions out of their skin.
- Place chicken parts in a gallon ziploc bag. Add flour and shake to coat.Remove chicken from bag to a plate, shaking off excess flour.
- Brown bacon in a Dutch Oven or similar pot. When bacon is browned, remove the bacon with a slotted spoon.
- In the same pot, add pearl onions,add salt and pepper, and saute until slightly browned. Remove onions.
- Add olive oil if necessary, and brown chicken, working in batches. Remove the chicken when browned.
- Add 1 tablespoon of butter, and saute the mushrooms. Remove the mushrooms and set aside.
- Pour off excess fat, and add garlic, celery, onions, and carrots, and saute until vegetables are soft. Deglaze with 1 cup of the red wine, making sure to scrape up all those nice brown bits.
- Add the rest of the red wine, bay leaf, and thyme, and bring to a simmer.
- Add chicken back to pot and simmer; turning every 10-15 minutes until the chicken is done.
- When the chicken is cooked, remove from the pot, and strain cooking liquid.
- Pour strained liquid back into the pot and taste. Add chicken stock, salt and pepper if necessary.
- Reduce liquid by half. You may want to thicken with a classic Beurre Manie (a paste made with 1 tb each butter and flour made into a paste), or be like me and just add butter. I also added the Demi Glace because I had some.
- When sauce is thickened, add pearl onions and mushrooms back (and bacon if desired), and heat.

There you go Half Coq'd Au Vin

Serve with egg noodles.