mmm-yoso!!!

Road Trip: Yai Restaurant - Los Angeles

We made a quick "road trip" to Los Angeles this past Sunday, and were really excited about our destination which was in the Hollywood area. Mainly because Los Angeles is the home of the first "Thai Town" in the United States. We had only visited this area two or three times while still living in LA, and we were amazed at the business growth since we last visited nearly 5 years ago.

Our destination was a small non-descript Restaurant tucked away in a slightly seedy and gritty corner mini-mall. Hidden behind and to the right of a 7-11 is Yai Restaurant.

Now to get it straight, Yai, is a no frills, no ambiance, no white table cloth restaurant. The main focus here is the food. And what Yai lacks in any decor, it makes up in very well made and flavorful dishes. The parking lot can be a challenge, because of size, and also the popular Peruvian Restaurant next door. So we timed our arrival, and got to Yai at about 330pm.

At this hour the restaurant was fairly empty, but oh, the smells! We had a very difficult time determining what we were going to order, but after some thought ordered 3 dishes from the menu, and 1 from the "greaseboard" of specials.  As we sat and waited we assaulted by all the wonderful smells of our food cooking. We were absolutely famished since we hadn't eaten anything all day.

The first dish to arrive was the BBQ Duck with Chili and Garlic($7.95):

Now one of the problems I have with ordering these type of duck dishes is that the duck is usually a combination of dry, fatty, with splinters of bones making each bite a possible hazard. But worse of all the rich duck flavor is muted by either lousy duck, lousy preparation, or a really bad sauce. This was none of the above. The duck was moist, not too fatty, and the rich flavor of the duck came through. This was true, even though the sauce had a very strong somewhat sweet, garlicky, salty, and spicy flavor. I could eat this(and a bowl of rice) daily. A really good dish. It made me wonder what the Pork Leg with Chili and Garlic tasted like.

The Jungle Curry with Shrimp($8.95):

For those not familiar with Jungle Curry, I think of it as a red curry that doesn't use coconut milk, which can sometimes mute the galangal-lemongrass flavor. Jungle Curry in many cases also uses a larger amount of chilies, and boy was that true in this case. Even though we ordered the dish "medium", there was no subtle layering of heat. This one was in your face, burning a path from your lips down your throat. The heat nullified most all the other flavors. What I did enjoy were the perfectly cooked and plump shrimp. I was also over-joyed to find Thai Eggplant in the dish. Now I can tolerate alot of spicy food, but this one was quite hot!

The Black Egg Pow($7.95):

Now I'm not quite sure how the Missus sniffed this dish out, though she loves preserved duck egg. I'd also never heard of this dish before, so we ordered it. After doing this for almost a year, dishes that make me go "wow" are few and far between, but this was a definite Wow. It seems that the preserved egg is first fried to create an outer crust, then quartered and mixed with a stir fry of julienned peppers, then topped with fried basil leaves which give it an additional sweet-herbaceous "crunch". Now the menu says the sauce is a chili-garlic sauce, but it does not resemble the sauce with the BBQ Duck at all. I could just eat the sauce and rice and be perfectly happy. The Missus between bites told me "suan tian ku la xian". In Mandarin a perfect balance of sour, sweet, bitter, hot(we ordered medium), and salty. The duck egg was slightly crisp from the frying, and creamy and rich. A perfect spoonful would look something like:

Delici-yoso!!!

The last dish was the Red Curry with Sole($8.95):

We ordered this dish "medium" in heat, and again it nearly blew my doors off, and the julienned ginger actually made the dish even more hot. I also wished that the sole had been dusted with flour and deep fried better to seal in the the natural flavor and moisture of the fish. As it was served it was somewhat flaky and dry. Though not a bad dish, I'll skip it next time. It was interesting, all of that Thai, Laotian, and Sichuan food, and the stuff here was probably among the hottest I've had!

As we finished up, a large party of students, a large family, and few other parties had arrived, and Yai was hopping:

I'd say they really know a good thing! Good prices, good food, and efficient service....say no more.

Yai Restaurant
5757 Hollywood Blvd
Los Angeles, CA 90028

A quick non-food post-script

The reason we were in LA, and Hollywood for that matter was to see a movie. Now not just any movie. But the creation of the persona we know as DietChiliCheeseFries. His alter-ego known as Ron Co-Directed and Wrote a very, very funny "dramedy" called Asian Stories (Book III), a full length feature that is both funny and touching, and has a great(that's the Missus talking Ron) ending! You done great, man!

So if you have a chance to see the film, please check it out. I'm hoping it comes to the San Diego Asian Film Festival, so I can check it out again.

You'll be amazed to know that the film was created by Ron and Kris Chin, who from what I understand graduated from the Barnes & Noble School of Filmaking! Amazing.....

BTW, the theaters at Directors Guild of America are pretty awesome, and the VC Filmfest 2006 made an excellent decision in picking up the film, which did sell out. 600 people can't be wrong!

Asian Stories (Book III)

At the SDAFF: My Girl (Fan Chan) and Sneakin' Stuff....

On Friday we viewed a charming Thai coming of age film, My Girl, titled Fan Chan in Thailand:

The basic plot is that a Young Man, Jeab finds out that the best friend from childhood whom he hasn't seen in 13 years, Noi Nah, is getting married, and that he's received an invitation. As a child Jeab wasn't allowed to cross a busy street and play with the other boys, so he spends his time playing with Noi Nah. Through a flashback we see Jeab and Noi Nah as children, and eventually the event that leads to the end of the friendship. There's alot of fun, laughter, music, and pretty good acting. It would seem that this film is directed at Thais' raised in the 70's and 80's, as it features the music, television, and other "nostalgic" events of that era. But I soon found that laughter and love are universal. My Girl, is a warm and funny movie that explores universal themes associated with growing up.

One of the really fun parts of the movie was the amount attention brought to the "games" played by the children in this rural Buddhist community. Even though we may or may not have played any of these games, we all have those games of our childhood, like marbles or paper-football, which brought on all those nostalgic feelings. Another thing I remembered as a youth were the movies, as well as another thing about going to movies as a kid in the 70's and 80's in Hawaii, sneakin' in food!

I mean, especially in a week long film festival; how much popcorn and hot dogs can you eat? As a kid we used to sneak in Spam Musubis, arare, or something similar. Mom wouldn't let me bring anything that the theater served, in her words, "they have to make money, and a living too". In my early twenties, we all brought our jackets when we went to the movies, even when it was almost 90 degrees, and 100% humidity. Why? Well, we'd tie up the sleeves and you could fit 3 bottles of beer in each sleeve.....hehehe! Better watch when you stand though, you might knock those bottles down; and you'd be soooo busted! Careful when you open those bottles too! Psssst.....

Nowadays, after we burn out from the popcorn and hot dogs, we're more apt to go with maybe  the arare, or maybe roasted chestnuts or mochi, for the Missus. And no, we don't do the dried cuttlefish, or other snacks that smell, or make alot of noise.....

Also, can't forget those Haw Flakes for the Missus:

Though we have an all time favorite sneak in. All you need to see is this:

So we'll drive through and pick up a couple of burgers from In-N-Out, and seal the bag well, and stash it in the Missus purse. Better than those cheese whiz nacho's, no? We don't bring them to movies that are too crowded though. A few movies ago, we opened up our burgers, and heard a whisper from above go; "Hey, who's eating A Double-Double?" I never knew the smell was so distinctive! Hehehehe - giggle..... And no we still don't sneak in anything the theatre will have, think I'll have some Kappa-maki tomorrow.....

Open wide:

So what do you sneak in? I know you do it.........

At the SDAFF: 20:30:40, Saving Face, and Dumplings

Ah yes, another wonderful day at the San Diego Film Festival. Today we went early and saw Alice Wu's fantastic film; Saving Face. Alice Wu's Directorial debut is a wonderfully funny, yet an a amazingly perceptive and complex tale, one that is both light, and yet reveals very deep social and cultural issues that are put at the forefront.

At the heart of the movie is the question; at what length and what price is one willing to pay to "save face". Saving Face is of the best most polished Asian American Films I've ever seen. After the film, Director Alice Wu, and the three lovely Leading Ladies, Joan Chen, Michelle Krusiec, and Lynn Chen were very generous with their time during a Q&A session. What I was really amazed to find out was that the film was completed in 27 days, all single takes!  If I'm being a bit vague with the plot details, it is with good reason. The film takes some really fun twists and turns, and keeps you guessing til the end. If you're interested in a movie that's like a cross between The Wedding Banquet and My Big Fat Greek Wedding, this is for you. By the way, I never knew Joan Chen could be so funny!

On Thursday Night we saw 20:30:40, a funny, yet very interesting and revealing Taiwanese/Chinese film Directed by, and starring Sylvia Chang. 20:30:40  portrays the life of 3 Women. Xiao Jie (Lee Sin-Jie), is a 20 year old, who has come to Taipei to become a pop star. Suddenly free, and learning about life with no responsibility, she starts learning and experimenting in her journey to find out about life and who she is. Xiang (Rene Liu), is a thirty-something Flight Attendant, attempting to find love by juggling two men, a married Dentist, and a possessive somewhat unstable Music Producer. Forty-something Lily (Sylvia Chang) is the owner of a Flower Shop. Her world is turned upside down when she finds out that her Husband has a second family.

Though the women never actually meet, they pass each other, and their lives are intertwined through associations with other characters in the film. Featuring  some very funny moments, this is a showcase for the actresses and in the end a very honest and entertaining effort.

What about the food? Among the many food scenes in these two films were two that got our attention; in 20:30:40, Lily (Sylvia Chang) is having dinner with would be "Romeo", Jeff (Tony Leung Ka-Fai), as he teaches her to eat her dumplings by first eating an entire clove of garlic, he tells her; "what do you care, we're both sleeping alone tonight...", one of the funniest lines in the film. In Saving Face, Joan Chen is making dumplings for a "mah-jong party".

So this evening, the Missus decided to end her self imposed Dumpling retirement, by saying, "hey, let's make some shrimp and chive dumplings..." So even though it was after 6pm, I jumped into action and ran up to 99 Ranch Market to pick-up some shrimp and chive, while the Missus made the dough for the wrappers:

Sorry that there is no set recipe for this. I will go through the ingredients, though. Dumplings have been a way of life for the Missus. She was raised in Qingdao in the Shandong province in China. Dumplings, handmade noodles, and various breads are a way of life. This dough was made with flour and room temperature water. While kneading she knows at what point the dough is "ready". My job is easy; shell and devein 1 1/2 lbs of shrimp, which is then chopped to desired texture.

The chives are chopped to desired texture. Here's a very "rough" recipe for the filling for these dumplings:

1 1/2 lbs shrimp chopped
1 bunch chives chopped
2-4 Tbs Sesame Oil
2 tsp salt
2 tsp Shao-Tsing Wine
2 eggs
Ginger Juice(everybody wonders what the garlic press is for)
Mix together and start filling them dumplings:

Here's a hint; before mixing the dumpling filling, start boiling a small pot of water. When the mix is ready make a "test dumpling" and cook - it'll be pretty quick since the dough is fresh. You can taste the filling and make adjustments. For me, the only way to eat these freshly made dumplings is to boil them. You get the full range of flavor and most of all the wonderful slightly doughy wrapper, that should have a bit of pull. Of course you can pan fry if you must:

This is one of the things that I am able to contribute to the whole process! Also making the sauce:

Chinkiang Vinegar
Soy Sauce
Garlic
Green Onions
Optional - Chili Paste, Sugar, etc....

The belief is that boiled dumplings are the true test, fried dumplings are for later. Even though she declared a "second retirement" after making these, I still love and appreciate the fact that she knew after watching all these "dumplings on film", that I'd be wanting some. Also, I know we've now got a few dozen in the freezer! he-he-he..... Need to find more dumpling movies!

At the SDAFF: Marathon and Bibim Naengmyun

The Opening Night film at the San Diego Asian Film Festival was the Korean film, Marathon. This heart-warming drama tells the story of an autistic Young Man, Cho Won whose doting, driven Mother pushes him to succeed at running marathons. Cho Won is 20 years old, but has only a child-like understanding of the world, and loves Zebra's and anything resembling a Zebra, Choco-pies, noodles, and The Wild Kingdom television show. But Cho Won, is unable to express his emotions, and lacks any concept of the workings of the " real world". Enter into the equation a has-been former Marathon Champion, Yun, working off his community service for a DUI at Cho Won's school. Cho Won's Mother attempts to get him to train him. We go through this journey along with Cho Won, and in the end there is of course, a Marathon.

Marathon succeeds in rising above the formula"underdog drama" by utilizing great acting, lot's of humor, not stooping to "cheap" manipulative tricks, and showing the impact of the social realities of being "stigmatized" by being handicapped in South Korean society, not only to Cho Won, but to his Family as well. Though the ending is predictable, it's the journey to that end that makes this film worth watching. I'm thinking of buying this one! A great start to the SDAFF.

A quick note, this movie is a semi-biopic, Director Jeong Yun-Cheol interviewed Bae Hyeong-Jin,on whom the story was based, over the course of two years to develop this film. Amazingly this is Jeong Yun-Cheol's Directorial debut.

Where's the food? In Marathon, food plays a major role. I stopped counting at 12 the number scenes where food plays a role. Choco-pies play a very important role in two pivotal scenes in the movie, and plums in one. And of course Cho Won loves noodles. Most of the noodles shown looked alot like Jajang Myeon, a Chinese based, Korean noodles dish. Here's an example of a sad "instant" Jajang Myeon:

But I didn't have Jajang Myeon, I ended up at Buga and had the Bibim Naengmyun ($9.95):

These somewhat chewy-elastic buckwheat noodles, are served cold, with a spicy sauce. Add to it vinegar and mustard, and you have a wonderful refreshing, spicy dish! Have the Server cut the noodles with a scissors, though, otherwise you'll be "pulling" for quite a long while! With all of the chewing and "reeling in" of the noodles going on, this dish may take a while to eat. It almost seems as if; if I may quote the Missus; "The more you eat, the more there is..."

Notice the panchan in the middle of the picture below, there's a funny story about this:

So I'm having lunch, and a quite distinguished looking Gentleman siting on the table in front of me calls the waitress over, holds up the little plate with the "konnyaku" (I apologize I can't for the life of me remember the Korean name), and tells her "I thought I told you no fish!", She tries in vain to explain to him that it's not "fish", but made from "potato", but he insists that "No potato can ever make anything like this!" So after the Waitress looks at me with a pleading look, I tell the Gentleman that it's made from a specific potato. I get the response, "Humph, don't tell me what this is, I know fish when I see it!" I truly hopes he chokes on his Bulgogi....."humph"

Oh, what did I have for dessert?

Choco-pies of course!