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Beaten by a nasty flu for the last five weeks, and shooting two cookbooks (not mine) back to back with very tight deadlines, the last couple of months were a total blur for me, is crazy to think that we are already in the winter season! ...
Beaten by a nasty flu for the last five weeks, and shooting two cookbooks (not mine) back to back with very tight deadlines, the last couple of months were a total blur for me, is crazy to think that we are already in the winter season! But life is good, I like keeping myself busy rather than sitting at home doing nothing. There were lot of things happened, and there will be lot more things going to happen, very exciting projects ahead and I am sure all will be unfold eventually.As promised, some of you were asking for the recipes that I did for the Home & Decor Malaysia Magazine in May issue, here I finally can share the recipe on how to make your own Chilli Pan mee at home. However, I will also share the original soup base Pan Mee recipe from my cookbook with you.Original soup base Pan Mee (photo from Have You Eaten? cookbook)Personally I love the original soup base Pan Mee which is served in a clear anchovy broth and the noodles are usually just hand stretched and pulled in organic forms. It is not rocket science, everyone can make it with just a few ingredients, I think it is a great alternative winter comfort food, something easy to prepare for a Sunday lunch, or it will be breakfast in Malaysia. Whenever I go back to visit my family in Malaysia, I will still go to my favourite cafe in Ipoh Garden to have my Pan Mee fix in the morning. If you are from Ipoh, I am sure you'd know which cafe I am talking about.For those who like it hot, then the Chilli Pan Mee is the way to spice up your life. Think about it as the Bibimbap, but in Malaysian version and no doubt the core ingredient that makes the dish is the dried chilli mix. With only a few dried ingredients that can be easily sourced from any asian grocers, add some patience and constant stirring in the wok over low heat, this fragrant chilli mix can be your next best friend that you can't help but sprinkle on everything not limited to just Pan Mee. Usually I'd say it will keep fresh in the refrigerator for a month, but believe it or not, I still have a jar in the fridge that is still potently strong without losing any of the flavour and texture. So long you top the jar with a layer of oil and fry the ingredients well to make sure all cooked and dried out (especially the dried shrimp), it will happily add some sparks to dishes for many months to come.The noodle itself is nothing more than a pasta dough really. If you are familiar with making pasta, then just mix them, laminate and roll them in a pasta machine like you normally would. If you are making the original style, then make sure to stretch the noodle between your thumb and index finger as thin as possible before tearing a small piece and drop them in hot boiling water. As when it cooks, it will firm up, shrink and become thicker again, you definitely do not want to chew on a lump of dough.Original soup base Pan Mee or Hot Chilli Pan Mee, it will keep you warm and content this winter.Soup Base Pan mee (hand-pulled flat noodles) Serves 4200 g (7 oz) pork loin medallion, thinly sliced2 tablespoons light soy sauce, plus extra to serve1 teaspoon sesame oil1 tablespoon cornflour (cornstarch)4–5 dried shiitake mushrooms3 tablespoons vegetable oil30 g (1 oz) ikan bilis (dried anchovies)1 bunch of sweet potato leaves, washed (see note)handful of garlic chives, cut into 5 cm (2 inch) lengths3 bird’s eye chillies, finely choppedBan Mee Dough 300 g (101/2 oz/2 cups) plain (all-purpose) flour, plus extra for dustingpinch of salt1 egg3 tablespoons water1 teaspoon sesame oilAnchovy soup base 2 litres (68 fl oz/8 cups) water30 g (1 oz) ikan bilis (dried anchovies)185 g (61/2 oz/1 cup) dried soya beans3 tablespoons soy sauce, or to taste1 tablespoon sesame oil1. To make the noodles, combine the flour and salt in a large mixing bowl, then make a well in the centre. Crack the egg into the well, then add the water and sesame oil. Using a fork, slowly stir the mixture until everything comes together to form a dough. Transfer the doug
about 3 hours ago
I recently was asked if I'd ever been to A Cafe. I simply answered with a "no". I explained that I'd really never been a big fan of HK Style Cafe's, even when we lived in the San Gabriel Valley. To me, a non-boba/milk tea lov...
I recently was asked if I'd ever been to A Cafe. I simply answered with a "no". I explained that I'd really never been a big fan of HK Style Cafe's, even when we lived in the San Gabriel Valley. To me, a non-boba/milk tea lover, who never enjoyed riffs on spaghetti and other items, eating in an Hong Kong style cafe meant a couple of items depending on the joint, congee here, fried pork chop there, RH Garden Cafe was just a block or so from where we used to live in Rowland Heights and it just never appealed to me. Though I gotta say, we did spend many an evening eating at Supreme Dragon, so go figure. And after Cathy's post, I was even less motivated. Still, I'd eaten in just about every restaurant in the mall with the parking lot from hell so why not? I wasn't too thrilled to hear that the folks from Imperial Mandarin had taken over the place. If you've ever noticed, I've never done a post on IM, though I've eaten there.....put in the broadest terms. The last three times I've to eat at IM, well, lets just say I suffered from "unlucky returns". Still, different location, different luck, right? The place does have that "diner" feel and typical of HK style cafe's, the food is reasonably priced. I did see something on the menu that interested me, so I placed my order. Next up came a watery insipid soup that, after the first taste, I just couldn't consume. This, along with the gratis soup that comes with lunch at Dede's falls under the category of "why bother". The item I went with was the Stif Fried Beef Tongue with Green Onion ($5.99): This was pretty good. The beef tongue was perhaps a bit too tough, but wasn't too waxy. The flavor was slightly smoky, teetering on the line of liver. But as a whole, it wasn't too awfully offally, if you know what I mean. The onions were stir fried decently and retained some crunch. It wasn't seasoned too heavily either. The rice was a bit on the dry side, but not inedible. To put things into perspective, this was cheaper than a sandwich. So I returned a couple of weeks later. Famished, I decided to start with the deep fried mushrooms. Like they say, sometimes you win, sometimes you lose. This was the latter. In all fairness, the mushrooms were nicely fried, the batter not too thick....though you better watch it because the liquid content of the mushrooms will squirt out and give a nice burn. That does not make up for an absolute zero in the flavor column....as in no discernable seasoning. Plus, this is served with mayo. To me, it needed something a with a bit of ooomph. Even hot sauce really didn't lift this. I did order a standby dish,the salt and pepper pork chops ($5.99): To me, an HK style cafe can live off its frying and seasoning skill. This dish was an "oh fer two", like the mushrooms it was very bland....where was the seasoned salt? Where was the pepper. The topping of green onions and peppers was raw. The batter was on the gummy side and not my cup of tea. To add insult to injury, the rice was really dry........ 'nuff said. So does an decent dish get erased by a (two) terrible one(s)? The prices here, at least the lunch specials, are reasonable and the folks I had serving me were nice, though I was the only customer in the place on both occasions. I think I'll just keep on with saying HK style cafe's really aren't my thing and this place would be on the bottom of my list of those places. A Cafe 4646 Convoy StSan Diego, CA 92111  
about 4 hours ago
Here's a little-known fact: Missouri is one of America's leading alcohol-producing states. There are no state-wide open container laws and state law protects citizens against arrest for public i...
Here's a little-known fact: Missouri is one of America's leading alcohol-producing states. There are no state-wide open container laws and state law protects citizens against arrest for public i...
about 7 hours ago
DIVISADERO—Acme Burgerhaus (559 Divisadero), which closed suddenly three weeks ago, is back open, though owner Joe Dabit has the space on the market. It seems he didn't have enough staff there for a bit to run both his new Tenderlo...
DIVISADERO—Acme Burgerhaus (559 Divisadero), which closed suddenly three weeks ago, is back open, though owner Joe Dabit has the space on the market. It seems he didn't have enough staff there for a bit to run both his new Tenderloin location, and the original. [Haighteration] UNION SQUARE—Farallon is celebrating is 16th birthday next week with some appetizer freebies, gift certificates, and champagne. [Zagat] HAYES VALLEY—Nojo is doing another of their beer dinners tonight. See the menu here, and $85 includes food and beer pairings. [EaterWire] LOWER HAIGHT—Also tonight is a Spirited Dinner at Maven, featuring cocktails by bar manager Kate Bolton and St. George Spirits' Andie Ferman. That's $95 per person and you can reserve at 415-829-7982. [Facebook via Inside Scoop] MISSION—Last week we mentioned the cocktail list honoring local heroes at Virgil's Sea Room. Well now record store owner Dick Vivian, who owns the beloved vinyl shop Rooky Ricardo's in the Lower Haight, gets a chance to sample the drink named after him, which is a spin on a classic Negroni. [Haighteration]
about 7 hours ago
[Photo: Jay Barmann] Cozy new wine bar Fig & Thistle from former Alembic hostess Angel Davis and partner Nguey Lay made a quiet debut earlier this month. It occupies a 500-square-foot space that was formerly a therapist's office on Ivy ...
[Photo: Jay Barmann] Cozy new wine bar Fig & Thistle from former Alembic hostess Angel Davis and partner Nguey Lay made a quiet debut earlier this month. It occupies a 500-square-foot space that was formerly a therapist's office on Ivy Street, the alley that runs between Gough and Octavia. And as Davis tells us, the late-afternoon has been pretty quiet, but the place has been getting steadily more packed starting at 6 p.m. most nights. The vibe at Fig & Thistle is very mellow and neighborhood-y, with denim curtains, custom-made stools, and seating for about 25. They're now open daily at 3 p.m., closing at 11 p.m. on weeknights and midnight on Friday and Saturday. Check out some photos below, including today's by-the-glass menu of California single-varietal wines and craft beers. · All About Fig + Thistle, A New Hayes Valley Bar [~ESF~]
about 8 hours ago
Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images Listen to ...
Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images Listen to the Story on All Things Considered Post by Sylvia Poggioli, The Salt at NPR Food (6/17/13) Italy has secured its place in the global diet with the likes of espresso, cappuccino, pasta and pizza. The latest addition to the culinary lexicon is … gelato, the Italian version of ice cream. And despite tough economic times, gelato-making is a booming business. At Anzola dell’Emilia, a short drive from the Italian city of Bologna, people from all over the world are lining up for courses in gelato-making. This is the headquarters of Carpigiani, the world’s biggest gelato machine. Next door are the Carpigiani Gelato University and Museum of Gelato Culture and Technology. A guide explains that gelato has its roots in ancient Mesopotamia, where mountain snow was mixed with fruit and beer for refreshment. She then points to a medieval document, the first written recipe for shrb, the Arabic word from which sherbet derives. Creamy gelato can be dated to 16th century Florence, where it was invented by an alchemist in the court of the powerful Medici family. Catherine de Medici introduced the delicacy in France after she married into the French royal family. The museum wall is covered with quotes on the joys of gelato — the French philosopher Voltaire said it’s so sublime, it’s a wonder it’s not illegal. Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR “Gelato was a symbol of … power,” says Valentina Righi, vice president of the Carpigiani Foundation. “Only rich people or aristocrats had ice cellars in their houses, in their palaces, to store the ice during the warm season.” It wasn’t until the arrival of electricity in the 19th century that frozen desserts became available to all. And modern technology is making artisanal gelato-making fully democratic. The walls of the Gelato University classrooms are lined with shiny stainless steel gelato-making machines. Students wearing white smocks listen attentively to instructor Christian Bonfiglioli give the morning assignment: “We’re going to start with four sorbets. You can make 6 kilograms total for each recipe,” he tells the students. “We have, of course, to prepare also the variegato” — a gelato of one flavor striped with another — “so we’re going to mix together white chocolate, hazelnut paste and pistachio bean.” The students get to work, mixing the basic gelato ingredients — milk, eggs and sugar — with a variety of nuts, fruits or chocolate. And then the machines start to hum as they blend and cool the mixtures. At Carpigiani, the words “ice cream” are taboo. The most important difference is fat content: zero in sorbet, 8 percent in a tiramisu or chocolate gelato, compared with 20 to 30 percent fat in industrial ice cream. Gelato has a higher density than ice cream, which is pumped with air, and serving gelato at a slightly warmer temperature than ice cream enhances its taste as it melts in your mouth. Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images The secret of great gelato, we’re told, is using the best ingredients and making small batches, so it’s always fresh. Instructor Alice Vignoli travels all over the world giving courses and spreading the gelato gospel. “My grandmother do gelato, my mother do gelato, and I always live for gelato,” she says. “And for me, gelato is a passion, is not only a job. When I prepare gelato, I have a smile. [It] is a creative job, and you have the possibility to put your soul in your gelato.̶
about 8 hours ago
On Wednesday, the Hollywood Theatre will welcome flapjack fanatics with the first-ever west coast installment of the International Pancake Film Festival, featuring a curated lineup of short films about pancakes. The $5 ticket price also ...
On Wednesday, the Hollywood Theatre will welcome flapjack fanatics with the first-ever west coast installment of the International Pancake Film Festival, featuring a curated lineup of short films about pancakes. The $5 ticket price also gets guests a short stack of pancakes to eat while they watch. More information here. [EaterWire]
about 8 hours ago
Nihonbashi Yukari is one of my favorite restaurants in Tokyo for a kaiseki meal. Chef Kimio Nonaga is the 2002 Iron Chef champion from the original series. I’ve included many Yukari Gozen lunches on this blog and it’s a beaut...
Nihonbashi Yukari is one of my favorite restaurants in Tokyo for a kaiseki meal. Chef Kimio Nonaga is the 2002 Iron Chef champion from the original series. I’ve included many Yukari Gozen lunches on this blog and it’s a beautiful way to taste seasonal ingredients exquisitely presented. This lunch in early June starts with a chilled chawanmushi topped with a hydrangea flower picked from the small garden in front of the restaurant. Hydrangeas (ajisai) are blossoming all over Tokyo but it’s an unexpected treat when it is presented with your meal. A gentle reminder to the time of year. Chawanmushi is a savory egg custard, usually served hot. But on this hot summer morning he serves a very soft custard that is topped with a thick slurry. It’s a unique flavor and texture that I’ve never had before and I have a hard time imagining what it could be. Nonaga-san says that it is dashi mixed with Jersey mozzarella cheese made in Tokyo at Isonuma Farms in Hachioji. It adds to the dish a creamy texture. Here is the lunch, presented in a lacquer box and is a generous lunch, so come hungry. Another look at the lacquer box with all of its components. A fried course, a sashimi course, a simmered course, and the top right box which includes small bites prepared in a variety of ways. Another overview of the lunch including young ginger rice, miso soup, and pickles. Top left is the simmered course with ganmodoki (deep-fried tofu) and nama fu, a lovely wheat gluten that is a treat as at our home we only have the dried version of fu which doesn’t have the chewy texture of nama fu. Top right are the small bites including a savory fuki miso garnished with pine nuts, yokan sweet cake made with amazu (tart plum vinegar), and a sweet egg omelet. Bottom left is the otsukuri (sashimi) course of scallops, horse mackerel, and North Pacific giant octopus topped with vegetables and a creamy green dressing made from shiso. Bottom right is the deep-fried course of shishit? and shiitake tempura, baby ayu that is covered with sticky rice balls and deep-fried and yuba stuffed with shrimp paste and deep-fried. As you can see, it is a variety of colors, flavors, and textures. For those who want to experience kaiseki cuisine this is a great lunch in Tokyo. Nonaga-san is known for serving desserts, not just cut fruit, at the end of each meal. Today it is a mattcha babaloa made with yogurt. It is served with a creamy, sweet azuki bean paste and sticky rice balls. The entrance to Nihonbashi Yukari. Can you see the lavender hydrangeas that were used for the first course? If you come, tell Nonaga-san that Yukari sent you. The recommended lunch is the Yukari Gozen as seen here for 3,675 JPY. It must be reserved in advance when making your reservation. Alternative lunch options include sashimi, tempura, or grilled seafood. Nine-course kaiseki dinner starts at 10,500 JPY, a bargain and great value for a kaiseki evening. Nihonbashi Yukari is a five-minute walk from Tokyo station’s Yaesu exit. It is also around the corner from Takashimaya’s flagship store. Nihonbashi Yukari Chuo-ku, Nihonbashi 3-2-14 03-3271-3436 closed Sunday and holidays Kimio Nonaga on Twitter Kimio Nonaga on Facebook
about 9 hours ago
This past weekend the illuminati of the restaurant world descended on the town of Aspen, Colorado for the annual Food & Wine Classic, and Eater National was there. Head over for hangover observations, private jets, all the interviews (in...
This past weekend the illuminati of the restaurant world descended on the town of Aspen, Colorado for the annual Food & Wine Classic, and Eater National was there. Head over for hangover observations, private jets, all the interviews (including an epic group chat with Grant Achatz, David Chang and Wylie Dufresne) and more. [Eater National]
about 9 hours ago
The minds behind the bike-powered BrewCycle — which pedals party-minded folks through a brewery crawl in NW Portland — will open a proper 24-tap pub in the Pearl. The New School beer blog brings the news that BrewStop, a 32-s...
The minds behind the bike-powered BrewCycle — which pedals party-minded folks through a brewery crawl in NW Portland — will open a proper 24-tap pub in the Pearl. The New School beer blog brings the news that BrewStop, a 32-seat (stationary!) bar, will soon open on NW Flanders Street, on the same block as the Mellow Mushroom pizza joint. According to the New School, the spot "hopes to appeal to just the average consumer looking for a beer and a bite and will feature 24 taps with Mexican-inspired food including quesadillas, salsas, and salads." BrewCycle was founded in July 2011 by Andrea Lins and Chuck Riegelman, and currently operates three party bikes in Portland. More about BrewStop as it becomes available. · Brewcycle [Official site] Image of Che Cafe courtesy Facebook
about 9 hours ago