Taiwan Day 9. Childhood Memories Spawned by Zhuji Giant Potstickers / 朱記餡餅粥店 (Taipei: Zhongshan District / 台北市: 中山區)

While my aunt may reminisce her youth over a bowl of stewed pork rice, I get flashbacks of my childhood over a meal of rice porridge and giant beef potstickers.  For whatever reason, whether it was convenient location or affordable prices, my parents always took me to eat rice porridge and giant beef potstickers after a doctor or dentist appointment.  They probably believed that a blazing hot bowl of gruel would soothe the pain from an immunization shot or calm me down after a tough tooth pulling.  In retrospect, the logic doesn't quite work out, but I turned out fine... I think.  After running errands, my aunt and I stopped at Zhuji(朱記餡餅粥店) in the basement food court of Shin Kong Mitsukoshi Department Store where I got my comforting meal of porridge and potstickers. 

To be honest, this gritty millet rice porridge (小米粥) is not appetizing at all.  It does not have much flavor, and it even has an off putting yellow tinge.  But it is homey and warming, and it just needs to be paired with some patty-shaped potstickers to prevent it from being called poor man's food.

By the way, these things... these round patty things... they aren't really potstickers.  But how do I translate xian bing (餡餅) into English? Meat pie? Chinese empanada? Grilled Taiwanese beef patty? Giant round potsticker? Filled flatbread? All of the aforementioned touch upon the definition just a tad, but none of the above are exact.  My dad said to a co-worker once that they were our version of a burger, but that's not right since the Taiwanese actually have a variation on the American hamburger.  Let's just say it's a blend of sorts.

The most important thing to note, though, is not the English name of this thing but that this thing has a good portion of beef juice and meat oil inside that can be tastefully slurped up by the spoonful or purposefully poured into the jaundice colored millet gruel for added flavor.  I have done the latter ever since I can remember.  In fact, I would make everyone at the table relinquish their beef juice to me so that I could incorporate the meaty extract into my porridge.  What a brat I was... a culinary genius of a little brat.

Another one of my favorite foods that spawned some fond memories are scallion pancakes (蔥油餅).  What used to be simply a snack item in China has become so much more when it came to Taiwan with Chinese migrants.  It is now an accompaniment to dishes at noodle houses much like the bread that is inevitably served with Italian pastas.  What was once something that quelled hunger has become a comforting staple in a meal that frequently over stuffs the eater to a level of discomfort... how ironic.

The scallion pancakes that spark the most nostalgia are arguably the ones with the most layers.  In the struggle of pulling apart the layers, the warmth and heat of the flatbread itself remedies whatever struggle the eater had prior to sitting down at the table.  For me, it was the dreaded shot in the tender regions by the nurse or the absolute fear of foreign metal objects that the dentist used to inspect my teeth.  Thank goodness for scallion pancakes.  Until next time, let's all get S.O.F.A.T.

What food or dish sparks memories of your childhood?

Zhuji (朱記餡餅粥店)
台北市中山區南京西路12號
新光三越南西店1館B2
No. 12, Nanjing West Rd., Zhongshan District, Taipei City
Shin Kong Mitsukoshi, Hall 1, Basement 2
MRT: Zhongshan Station, exit no. 3 / 捷運中山站, 3號出口
multiple locations throughout Greater Taipei

ML - 20130708

Taiwan Day 8: Din Tai Fung Sets Itself Apart from Others, Part 1 / 鼎泰豐特色真的不一樣, 第一集 (Taipei: Da An District / 台北市: 大安區)

I am a loyal Din Tai Fung fan.  I truly believe that this world famous dumpling house not only makes a higher quality, more delicately prepared xiaolongbao, but they create classic Chinese specialties that set themselves apart from their competitors.  I have been to the Din Tai Fung (鼎泰豐) locations in America close to 200 times, and I have eaten at the flagship locations in Taipei on every visit to Taiwan.  The food and service have been so consistent that of these hundreds of times, I have never once said that one visit was better or worse than the other.  Here are some of the things that DTF really does differently.  (See the post from my previous visit here.)

First, the restaurant uses bamboo steamers at the locations in Taiwan and the rest of Asia.  This apparently does not meet the regulations in the United States because there is a chance of developing mold on the wood, thereby resulting in unsanitary conditions for the prized dumpling.  Also, the liner used in Taiwan is a reusable silk sheet rather than the disposable sheet of parchment paper that is dotted with holes.  The combination of the silk and the bamboo allow for a more even distribution of steam heat in the container.  With the parchment paper and steel containers used elsewhere, the steam is funnels through the predestined paths that the holes provide in streams that may not cook the dumplings as evenly as it could be.

Next, they offer black truffle juicy pork dumplings (松露小籠包) on the menu at certain locations.  This, in comparison to the dumpling house that places edible gold on top of their juicy pork dumplings, is actually an affordable luxury that patrons look forward to for an indulgent meal.  The truffles are not simply ground into flecks and blended with the meat, an entire slice is placed atop the round of pork before wrapping into 18 delicate folds.

The ever popular hot and sour soup (酸辣湯) is a world of difference here at Din Tai Fung.  The restaurant focuses on creating truly delicate flavors, so the soup here is neither spicy nor sour.  It is a very mild blend of quality tofu, bean sprouts, wood ear fungus, and get this... slivers of congealed duck blood.  I have not yet come across any other hot and sour soup with duck blood so stealthily concealed within the ribbons of egg drop.  The hint of sweet and tangy black vinegar that adorns the top of the soup eases the diner into the taste of this classic dish rather than slapping the heat and acidity right into the taste buds.

The shrimp fried rice (蝦仁蛋炒飯) is one of the best takes on traditional Chinese fried rice in the world.  I can easily count the ingredients used on one of my hands.  There is nothing more than scrambled egg and green onion that have been wok tossed feverishly over and over again with the grains of white rice until each ingredient has been rightfully separated from each other.  Did you notice that the grains of rice are still white? Din Tai Fung has successfully made a tasteful fried rice without using any of that black tarnish that we call soy sauce.  Not a single drop.  Amazing.

There are many more dishes that are easily distinguished and worth exploring... the potstickers happen to be one of them.  Luckily for me, the potstickers that come served with flaps of pork essence grilled to a thin crisp are coming to the Glendale branch at The Americana in California soon.  You can bet there will be a post on just that.  Until then, let's all get S.O.F.A.T.

Din Tai Fung (鼎泰豐)

台北市大安區信義路二段194號 

No. 194, Xinyi Rd., Section 2, Da An District, Taipei City

MRT: Dongmen Station, exit no. 5 /捷運東門站, 5號出口

ML - 20130707

159. A Burmese Spread at Daw Yee Myanmar Café (LA-SGV: Monterey Park)

After my first experience with Burmese food at Burma Superstar in San Francisco, I have been intrigued by the food from the country now known as Myanmar.  We visited Daw Yee Myanmar Café to eat more of this unique cuisine that blends Chinese, Indian, Thai, and Lao influences into its own native fare.

A must-order dish that provides a glimpse into traditional Burmese fare is the tea leaf salad.  Diced tomatoes, roasted peanuts, fried lentils, and toasted sesame accompany shredded cabbage, whole chilies, and fermented tea leaves imported directly from the mother country.  Our Burmese server-host-instructor extraordinaire tossed the hodgepodge of ingredients table side until it created a harmonious blend of rainbow colored, texturally titillating, fragrant salad.

One of our favorites was the kima platha, a sort of grilled flatbread in finger food sized pieces folded over ground chicken seasoned with Indian masala.  It is almost like a potsticker, but a more bready, heartier, fuller version of the usual fried dumpling.  The kima platha comes with a dipping sauce, but we used it to soak up all the leftover curry goodness on our plates.

Speaking of curry, the egg curry was a highlight of the night.  Get this... the eggs are hard boiled and deep fried, then added to the mix of tomato and onion sauce.  The colorful curry covers the eggs, making them gleam in the golden pool of glory.  Cut the eggs up and let them fall into that sauce... douse the eggs with more sauce, and you've got a spoonful of bliss.  Whoever thought of this (someone Burmese I presume) was a genius.

There are many more items on the menu that are great to share as well.  We also ordered the mutton curry, which was robust in meaty flavor with a tinge of lemongrass.  The mohinga, Myanmar's national dish, should not be missed.  Rice noodles submerged what is known as a catfish chowder piques an initial interest but results in a complete addiction to the comforting noodle soup.  We are definitely returning for more.

Happy birthday, Ron.  Until next time, let's all get S.O.F.A.T.

Daw Yee Myanmar Café
111 N. Rural Dr.
intersection of Garvey Ave.
Monterey Park, CA 91755
Closed Tuesdays

ML - 20130909

153. Bay Area - HK Style Chinese BBQ at Cooking Papa / 好煮意 香港大排檔 (Bay Area: Santa Clara)

If you are in the Bay, and all you want is some Chinese food, Cooking Papa in either Santa Clara or Foster City is a good choice.  This Hong Kong style restaurant is not really an eye-opening surprise of ridiculous deliciousness.  It is just good food.  It is quick.  It's affordable.  It's no fancy restaurant, and it's no hole-in-the-wall either.  And it satisfies when you are hungry.  It was the first place that I stopped at on what seemed like a never ending journey through Bay Area.

Cooking Papa makes some solid Cantonese BBQ, referring to the roasted chicken, duck, and pork on the menu (or hanging in the window).  Juicy and succulent, our combo platter of roasted duck and pork (燒味雙拼) fit the bill just right.  This, by the way, is different from Peking duck, which is northern style BBQ.  Northern or Peking style roast duck focuses on the crisping of the skin; the meat is usually not as succulent.  On the other hand, southern or Cantonese style roast duck focuses on the tenderness of the meat.  It is usually very juicy, and the skin is usually not as crisp.

The house special pan fried noodle (招牌煎麵) is on the money too.  It is an authentic take on a Hong Kong style chow mein, frying up the yellow noodles until they are crisp all around... and then smothering the top with sauced up scallops, shrimp, pork, mushrooms, and bok choy.  This is one of those dishes that everyone at the table dives into, and each individual douses their portion with extra soy and chili.


What is spectacular about Cooking Papa is the dessert... and not just any dessert.  The Hong Kong style egg puff (鬆化沙翁), which should be ordered at least ten minutes in advance of your desire for dessert, is particularly dramatic.  These egg puffs are somewhat like waffles, only that puffed up hemispheres of batter take the place of the square shaped dips in a typical American waffle.  They typically fit into a paper sleeve to be held while eating on the streets of Hong Kong, but it looks like the Papa injected some Godzilla portioned steroids into these overly gargantuan super sized monstrosities.  Oh, and then Papa dusted it with some powdered sugar.  Cray cray.  The egg puffs are a sweet way to end the meal.

Until next time, let's get S.O.F.A.T.

Cooking Papa / 好煮意
2830 Homestead Rd.
Santa Clara, CA 95051

ML - 20130831

150. Bay Area - Unique Dim Sum at Tai Wu / 太湖魚翅酒家飲茶 (Bay Area: Daly City)

Many people have said that the best dim sum in America is in San Francisco's Chinatown.  These people don't quite have it right, but they are not far from where the best dim sum actually is.  San Francisco's Chinatown is home to many Chinese from southern China, specifically Canton (Guangdong) Province; there is no doubt about that.  However, the Chinese who reside there are second, third, and even fourth generation Chinese and Chinese-American that may have lost the authentic taste and traditional method of making dim sum.  Better tasting and more authentic flavors of dim sum are made by the Chinese from Hong Kong, and many of the first generation immigrants reside outside of the city.  Daly City in the Peninsula region of the Bay Area is exactly where some of the best dim sum in America is, and that is exactly where my friend Pei took me to eat.

Tai Wu (太湖魚翅酒家), apparently also called Mr. Fong's, offers some unique items that neither San Francisco's Chinatown nor the San Gabriel Valley in LA have.  We didn't order any siumai or hargow, normally staples at any dim sum gathering.  We did, however, order these mini daikon cakes that blew my mind.  The menu reads sauteed turnip cake with XO sauce (XO醬蘿卜糕), but it was so obvious that they were deep fried.  These normally flat and rectangular tiles were made into dice sized cubes, which meant that there was more surface area for crispy, golden goodness.  Holy deliciousness.

We also ordered steamed rice noodles with pork ribs (特式排骨蒸手拉腸).  The rice noodles are generally machine made and then typically rolled around shrimp or chasiu pork, but these were hand pulled rice noodles and then covered with spare ribs in a flavorful black bean sauce.  It was saucy, savory, slightly spicy, and just so delicious.

For dessert, we chomped down on some golden and flaky egg custard tarts (酥皮蛋撻), but Pei pointed me toward these baked "durian" fruit puffs (金枕榴蓮酥).  Why durian is in quotations is beyond me, and I'm not sure if that's a good or bad thing.  Though the King of Fruits is known for its utterly unbearable odor, the pastry isn't nearly as smell as one would think.  The "durian" puree inside is smooth, creamy and has a slight hint of pineapple.  Supposedly, this type of Golden Pillow type of durian is the most common of all exported durians from Thailand.  Think about a smooth, ripe avocado blended with tropical taste and fibrous texture of a pineapple... and then enveloped by a crusty pastry.  That is what we had.  Definitely worth a try.


We also ordered the requisite chicken feet (豉汁蒸鳳爪) among other dim sum favorites like baked taro buns (芋泥雪山飽), but the unique dishes are truly extraordinary here.  Next time you look for dim sum in the Bay, check out the Peninsula area rather than heading into the city.  Until next time, let's all get S.O.F.A.T.

Tai Wu (Mr. Fong's) Restaurant / 太湖魚翅酒家
950 King Drive
Suite 100
King Plaza Shopping Center
Daly City, CA 94015

ML - 20130905

In the Kitchen Video 02 - Zhajiang Noodles (AKA Fry Sauce Noodles or Black Bean Noodles)

A high school friend was hosting a monthly themed potluck, inspiring all her guests to use food from cans or jars.  Super producer Christina Colorina thought it would be a great idea to present a noodle dish using canned sauces from Taiwan.  Here is our highly anticipated second video: S.O.F.A.T. in the Kitchen - Zhajiang Noodles



We have more videos to come later this summer.  I'm taking some time to travel and research more about Taiwanese cuisine in the motherland.  I'm also heading back up to Portland for a quick weekend.  There will no doubt be some more good food to post about.  Until next time, let's all get S.O.F.A.T.

ML - 20130608

Post 60: San Francisco - For Love and Adventure

Back in April I headed up to San Francisco to witness Boy and Girl tie the knot.  Boy and Girl's wedding theme was For Love and Adventure, a very fitting theme considering that Boy and Girl love to travel, love food, and of course, love each other very much.  I thought it would be creative to put a little wedding spin on this post and dedicate it to Boy and Girl.  Here are something old, something new, something borrowed, and something blue that I came across on my adventure through San Fran. 

Turtle Tower (SF: Civic Center)

Something old - Chicken pho (pho ga long)

It's not that the chicken is stale or that the noodles are old... in fact, the chicken is juicy and tender, and the noodles are picked up by the owner fresh each day.  Chicken pho is old in the sense that it's something familiar, something homey, something comforting.  Speaking of comforting, this big bowl of chicken noodle soup was what cured six Saturday morning hangovers.  And what better way to cure a hangover with a steaming bowl of clear broth made from organic, free range chicken? Only in San Francisco will you find the chicken used in pho to be good not only for man but for the animal as well.  Think chicken pho is good? The server says, "pho ga long is better!" If you're alright with giblets, you'll certainly agree.

Little Delhi (SF: Union Square)

Something new - Badami chicken

The first dish I order at Indian restaurants is usually chicken tikka masala.  The creamy yet spicy curry dish is simply irresistible.  This time, however, I went for something new.  The first dish that I ordered was the house recommended badami chicken, a dish prepared by adding tandoori chicken to creamy curry with ground pistachios and cashews.  Grinding up the pistachios and cashews contribute a depth of flavor to the curry so that it's not just spicy but a bit nutty tasting too.  It went great with the garlic naan, and it tasted even better as a dipping sauce for the samosas too.  Even Kevin, who wanted nothing other than garlic naan, helped himself to a few extra spoonfuls of this exotically fragrance dish.  Badami chicken was definitely something new for me.  If only more Indian restaurants served this dish along with the other items on the menu.

Hong Kong Lounge (SF: Outer Richmond)

Something borrowed - Sticky rice wrapped in lotus leaf (秘制果蒸粽)

I'm not sure what inspired Hong Kong Lounge to create an enormous, eight dollar, Chinese sticky rice wrap at dim sum, but I wouldn't be surprised if they borrowed the idea of super sizing everything from the land that's known for foot-long sandwiches, double-decker burgers, and extra large slurpees.  Often times dishes that are made to gargantuan proportions are somehow neglected if not by health, then by flavor or by lack of quality ingredients.  This sticky rice wrap is not the case.  It's full of savory pork, flavorful Shiitake mushrooms, roasted peanuts, fresh egg yolk, and saucy sticky rice.  Check out how big the wrap is sitting next to the tea cup.  That's some heavy duty Chinese flavor, for real.

SFO Aviation Museum & Library (SF: San Mateo Co.)

Something blue - Boy and Girl's wedding (SF: SFO Intl Airport)

If I were to really highlight something blue that I ate, it would just be the bleu cheese from the salad at the wedding.  But how far would I get talking about the bleu cheese in a salad? What was truly blue (in color not emotion) was the wedding itself.  From the Pan Am stewardess outfits on display to the creatively packaged Hershey's chocolate bars to the handmade table decorations to the groom's tie and the M&M's, there were vibrant shades of blue everywhere.  A beautiful color... a beautiful wedding theme... a beautiful couple.

Cheers to the happy couple, Moritaka and Cheryl.  I wish you a lifetime of happiness, much love and much adventure! I can't wait to hear more stories of food and travel.  Until next time let's get S.O.F.A.T.

ML - 20110428-0501

Post 56: Islamic Chinese for Uncle Ma (OC: Anaheim)

When I mentioned that there was Muslim Chinese people and hence, Muslim Chinese food, many of my co-workers responded that they never knew such people or cuisine existed.  So I decided to do a little research by browsing online and asking various family members about this unique group of individuals that happen to make delicious noodles and flatbread.

The Muslim Chinese are descendants of Arab and Persian Silk Road travelers.  Athough they have intermarried into the local Han Chinese population through many generations, they retain their religious beliefs such as the consumption of Halal meat and the restriction of pork from their diet.  Chinese Muslims are considered Hui people, which are one of the 50+ officially recognized ethnic minorities in China.  There is also a sizable ethnic Hui population in Taiwan as well.  In China, a large portion of Hui or Muslim Chinese are surnamed Ma (馬), meaning horse.  However, the root of the last name Ma supposedly originated from the Muslim name Muhammad.  It's no wonder that so many of the Islamic Chinese restaurants in Southern California are named Ma.

I dropped by Mas' Islamic Chinese Restaurant to grab some Muslim Chinese food, specifically the beef noodles and the sesame flatbread as a way to remember my Uncle Joe.  My Uncle Joe happens to be surnamed Ma and also happens to have parents who are Hui Chinese.  In fact, they even have a Koran that has been translated into Chinese characters.  But that all might just be coincidental...

Thin sesame flatbread (芝麻大薄餅)

listed on the menu as thin sesame bread with green onion

The sesame flatbread is what I came here for.  And let me warn you... the flatbread is no joke.  It's a platter of sixteen slices of sesame sweetness that will make your eyes open wide and your jaw drop completely open.  It's larger than an XL pizza pie, and it's something that even a family of four will have trouble finishing due to its sheer size.  The flatbread has a texture that is a cross between the firmness of a leftover French baguette and a spongey Ethiopian injera.  The look of it is also a combination of sorts... it reminds me of the delicate nature of an Indian naan but with the girth of a rustic Australian damper (bush bread).  When a co-worker took his first bite of this bread, he exclaimed, "it tastes like sesame."  No kidding.  There seems to be more sesame on this plane of bread than there are grains of sand on the beach.  But it's the sesame and the chopped green onions inside that form the base for flavor.  And it's the bread itself that forms an awesome foundation for whatever sauce or soup it gets eaten with.  Hint: it tastes great with the next item we ordered.



Green onion, ginger, and garlic stir-fried lamb (蔥爆羊肉)
listed on the menu simply as lamb with green onions

The absence of pork from the Islamic diet leaves a gaping void for a Muslim Chinese restaurant to fill.  And although Mas' seems to have filled that void with fish and seafood, it's lamb that seems to be the underacknowledged champion protein.  Each of the lamb dishes on the menu has been prepared with strong and flavorful ingredients (pickled cabbage, Chinese style barbeque sauce, chili peppers, etc.) to minimize the gamey taste that lamb naturally has.  The dish that we ordered was no different.  Upon first whiff the gamey taste dominates all other smells.  But one bite into the lamb, and the pungent garlic, spicy ginger, and hearty green onion immediately knock out that gamey flavor.  It's almost like Taiwanese stinky tofu... the smell is horrible, but one bite and you would think someone took Febreeze to the air.  Well... okay, maybe not so much.

Beef stir-fried with hand-sheared chow mein (牛肉炒刀削麵)

listed on the menu as beef dough sliced chow mein

Noodles! Oh, noodles and pasta are my weakness... especially freshly prepared noodles.  This "dough sliced" chow mein refers to the way that the noodle is prepared.  Rather than making hand-pulled noodles (think ramen or spaghetti), the chef takes a blade to a big ball of fresh dough and shears the noodles off one ribbon at a time (think machete).  For a less violent image, think about that Tillamook commercial that shows the block of sharp cheddar getting sliced one perfect perpendicular plane at a time.  But think a lot faster... and less perpendicular... and also imagen a vat of boiling water at the other end of the figurative machete plank.  After a quick boil and an even quicker stir-fry with bountiful slices of beef, bean sprouts, green onion stalks and scrambled egg, the result is a chewier, more elastic version of the typical Cantonese beef chow fun.

Beware though, there was a significant layer of leftover oil on my plate.  If you are an avid gym-goer, then by all means, help yourself to another slice of flatbread to swivel around and soak up the fatty juices leftover by the lamb.  But if it's tough for you to hit the gym (if you have absolutely no discipline like me), then maybe taking a swig of that hot tea (to wash away the oil) is a better idea.

I have yet to learn more about the Muslim Chinese dishes or even about the people and their history, but sesame flatbread is a good start to further exploration.  I hope future culinary curiousity reveals more surprises about a people or world culture previously unknown to you.  To new discoveries and to my Uncle Joe... until next time, let's all get S.O.F.A.T.

ML - 20110725

Non-F.A.T. Post 2: Akufuncture's Samuel Wang

It looks like I've been away from the blogging keyboard for quite some time... but not without good reason! Last month I was offered an opportunity to blog for taiwan543.net, an online magazine that serves to "close the gap between Taiwan and the world" by promoting the achievements of Taiwanese and Taiwanese-Americans.

I met the King of Fashion:
Akufuncture's Sam Wang on Persistence
article by Michael Lin, tw543.net

I got a chance to interview Samuel Wang, a fellow UCSD Triton alum, who created the Sino-chic streetwear company Akufuncture.  The clothing line fuses urban style together with Chinese culture, which Sam believes is one way to make Chinese culture cool again.

You can read the article in its entirety here.  

The interview is my first published piece beyond high school and outside of this blog.. perhaps it will lead to a guest position at the Times or Rolling Stone someday.  We all start somewhere, right? Enjoy... and happy reading!

ML - 20110711/20110628

Post 52.1: Hello Orange, Part 1 - International Potluck

Because last year's international potluck was so successful, we decided to hold another one at work again.  Having co-workers that represent a diverse range of ethnic backgrounds allows all of us to learn and enjoy the cuisine from all different cultures.  Basically, it's good to have good food.  Here's a look at what the Orange office brought in for the picnic in the conference room... along with 5 words that they would use to describe the food from their culture.

Empanadas with chimchurri sauce contributed by Steven
Peruvian (empanadas), Argentine (chimchurri sauce)

Everybody knows a delicious empanada.  Whether it's Mexican or Cuban or from another Latin American nation, these baked hemispherical pastries filled with ground beef and shredded chicken are more than just tasty.  They are savory... inspiring... addicting.  Could I be a pathological empanadic? I believe so, and I think it's safe to say that I wouldn't be the first.  The ground beef within the empanada has a fervent personality.  It's rich in spices, and the flavor permeates the air around your oral cavity, which leaves a satisfying, lasting warmth.  

With plenty of parsley, garlic, cilantro, oregano and bay leaves, the chimchurri sauce is tough enough to pair with the strength of the ground beef.  It's not as spicy as you would believe, but it's definitely full of flavor.  A squeeze of lime will help cut the oil that the herbs are swimming in and will give the sauce a bit of a citrus kick as well.  Truly delicious... break me open another empanada, please.

Medianoche sandwiches put together with Liz's personal spin
Cuban

Traditionally these heavenly sandwiches were served to the hungry in Havana after dancing the night away at the local discotheque, hence the name medianoche or midnight sandwiches.  Well, in that case I might have to attach the medianoche title to Korean tofu stew.  With cheese sprawled over the ham, a crunchy bite from the pickles, and butter melted over the top of these rolls, the savory sandwiches are enough sustenance to have during any meal.  In fact, one co-worker mentioned that the medianoche name should be changed to mañana or morning sandwiches.  Hmm... good idea.  I'd throw a fried egg right in the middle of all that cheese... and I'd make sure the yolk was runny too.

Matzo ball soup made by Molly
Jewish

The soup was actually made by Molly, a Chinese from Taiwan, but you'd never be able to tell that non-Jewish hands formed the matzo dough or that the chicken soup was concocted by the rotisserie chicken from Costco.  Authentic? Hell yeah.  It tastes like something I'd get at Brent's Delicatessen... sans the sodium and oil overload.  In fact, I prefer Molly's homemade chicken soup over the matzo ball soup at the local deli.  I wasn't even suffering from a cold, and I had three bowls.

Pork and vegetable steamed bao brought by Michelle
Chinese

If life is like a box of chocolates, then opening a steamed bao is like opening presents on Christmas morning.  You may have a good idea of what's inside, and chances are you are probably right... but there's no amount of shaking or peering within the wrapper that will confirm your suspicions.  But... surprise! Pork and vegetable filling? Sure, I'll take it.  The pork and veggies inside are just salty enough to complement the white bread on the outside.  Great balance... and not at all greasy or oily like the buns I had on the streets of Shanghai.  I could eat these all day.

Night market sausages with raw garlic supplied by Michael from SinBala
Taiwanese

I don't know a single person that has tried Taiwanese sausage and has not liked it.  It's impossible.  The lean pork sausage is bursting with savory juices and is surprisingly sweet.  Who knew? Probably Taiwanese locals and tourists who routinely tour the open air night markets after dinner each night.  Traditionally eaten with toothpicks and skewers, Taiwanese sausages may be treated as a night market snack, but it's hearty enough to top over rice as a full meal.  Sausage donburi anyone? The thinly sliced raw garlic is a smart ingredient to use not only to cut the sausage grease but to give the sweet sausage a contrasting bite.  Got to the party late? No worries.  Some co-workers say they this sausage is even better eaten cold.

Cabbage rolls with bacon presented by Doreen
Ukrainian

At last year's international potluck, the Irish-Polish cabbage rolls were a hit.  This year was no different.  The cabbage rolls were the talk of the conference room.  The only difference was that these were made with pork instead of beef.  Made from Doreen's family recipe that has been passed down for over 130 years, the cabbage rolls were stuffed with bacon, rice, onions and tomatoes.  This neatly wrapped, hearty dish may pair well with beer.  Wait... didn't I say that last year? Polish cabbage rolls in 2010 and no beer... Ukrainian cabbage rolls in 2011 and no beer... I should have known.  Alright, bring on the Russian cabbage rolls next year.  2012 I'm ready for you!

Nasch and chrusciki from Adam
Polish

Like a pu pu platter, the traditional Polish nasch plate comes with an assortment of goodies intended to help open the digestive system for the main meal.  Nasch can be assembled with any items in the kitchen or the pantry.  It's almost a welcome offering to visitors or guests.  Our nasch came with smoked summer sausage (sub for kielbasa), brie and cubes of smoked cheddar (perhaps a sub for korycinski or oscypek), pickles (sub for ogorek kiszony) and crackers.  Snooki or not, there's something on this plate for everybody.

Chrusciki or angel wings are crispy ribbons of fried dough that remind me of a flat, twisted doughnut.  Topped off simply with some powdered sugar, they are great to munch on after a meal with some tea or coffee or even by themselves.  Had I been the first to create these pastries, I'd make a chocolate dipped version for sure.  Ooh, I just had an idea...

Snickerdoodles baked by Rachel 
German

Who doesn't love cookies? Snickerdoodles are like a traditional sugar cookie but are bumped up by the touch of cinnamon and the cracked surface, which gives it a unique aesthetic appeal.  The name may be complicated, but the cookie is simply satisfying.

Carrot cupcakes crafted by Amanda 
American

Who doesn't like cookies? Well, who doesn't like cupcakes? The cupcake revolution has everyone scrambling for a $4 dome-shaped cake in a high income bourgeoisie location nearby.  But cupcake revolutionaries have left behind the less than a dollar homemade cupcake.  Amanda's carrot cupcakes were spiced up with ginger... and not just by a little bit.  The cupcakes are chock full of sweet and spicy ginger, which kept me coming back for more.  Why are they so good? Perhaps it's because Amanda's grandmother was a baker at Mrs. Field's back before the modern cupcake revolution.  Hmm... Amanda, is your maiden name Field? Methinks either Grandma owned the place or stuffed the recipe cards in her pocket on her way home each night.  Either way I may have to start a counter revolution.  Anti-red? Maybe anti-red velvet.  The carrot cupcakes brainwashed the words 'red' and 'velvet' completely out of my mental cupcake menu.

Chocolate eclair cake created by Deanne 
American

What do lasagna, Shrek, dressing in San Francisco weather, an onion, and this chocolate eclair cake have in common? Layers! Building the eclair cake involves layering graham crackers, Cool Whip and instant French vanilla pudding... a repetition of the same layering process, and a healthy (that's figurative in all aspects) topping of chocolate frosting.  After two slices of this at the potluck, I began to wonder why it wasn't called chocolate ecstasy cake.  The cake was a great way to finish off a gluttonous buffet of a meal.

Thanks to everyone who participated, contributed, and labored for this international potluck.  Our eyes were opened to new dishes and new cuisines, and I can safely say that we hope more co-workers join us next year for this tasty tradition.  Until then, let's all get S.O.F.A.T.

ML - 20110426

Post 50.3: Goodbye Thousand Oaks, Part 3 - Authentic Chinese (LA: Agoura Hills)

The Thousand Oaks area has plenty of cookie-cutter restaurant chains that serve cookie-cutter American food.  It's tough to find a good mom and pop shop that serves anything remotely close to the cuisine from the home country.  The first time I was introduced to a local Chinese restaurant, I sat down to find a placemat with the twelve signs of the Chinese zodiac and a shining, metal fork.  Now... I'm not against Western silverware, but the lack of chopsticks in plain sight in an authentic Chinese restaurant is a bit unnerving.  And disappointing.  The second time a co-worker suggested Chinese food, I walked up to a restaurant with two abnormally large horses guarding the entrance... not my definition of Chinese food.

Thankfully, another co-worker discovered Hot Wok, a small mom and pop restaurant run by an immigrant trio from the northeastern region of China.  Rather than serving overly soy sauced Americanized Chinese chock full of water chestnuts, Hot Wok (滾鍋) rolls out truly down home items like hand-made dumplings (手工水餃), scallion pancakes (蔥油餅), and spicy broiled (poached) fish filet (水煮魚片).  Here are some of the dishes from Hot Wok that have saved me from the panda and the horse in T.O.




Black bean noodles
listed on the menu as cha jiang mien (炸醬麵)

With plenty of cucumbers and bean sprouts, this noodle dish is a little bit Chinese... but with a simple black bean sauce, this noodle dish mixes in the characteristic of Korean jjajangmyeon.  My ideal version would include a good portion of ground pork, but the black bean sauce is enough to make me feel right at home.

Leek & pork dumplings
listed on the menu under (韮菜豬肉水餃)

Hand-made dumplings around the Conejo Valley? Unbelievable.  Not only do they come close to the real deal, they are the real deal.  Flavorful pork is blended with fragrant green leeks and filled into freshly made dumpling dough.  These eight little heavenly clouds with just a touch of soy sauce truly spark a bit of inner happiness.

Pan fried pork calzone
listed on the menu as imperial pan fried meat pastry (京都肉餅)

I've never actually had this item ever before, but ironically, this pork pancake hits close to home.  The imperial pan fried meat pastry, as Hot Wok calls it, is like a calzone in that it's stuffed with different ingredients and enclosed with a bread-like carbohydrate.  Like a lasagna, though, there are multiple layers; ground pork and thin pastry are placed over each other one layer at a time within the outer casing.  Soft, crispy, soft, crispy... savory, salty, savory, salty... the textures and flavors confuse my brain.  And I'm also confused about what to call this item... pastry? Calzone? Pancake? There's one thing my brain knows for sure though... this thing is delicious.

Beef wrap
listed on the menu as beef roll pastry (牛肉捲餅)

While the imperial meat pastry is something I've never had before, the beef wrap is something I've enjoyed throughout my adult life.  Wrapped within a Chinese tortilla are slices of braised beef and an explosion of cilantro.  It's relatively small compared to the beef wraps at other restaurants, but you know what that means? I can eat the whole thing by myself.

Cumin lamb
listed on the menu as lamb with tze lan herb (孜然羊肉)

The mix of cumin and chili peppers with fatty curls of lamb creates a truly tasty flavor.  The spiciness is more fragrant than biting.  It's an addicting taste.  You'll understand when you place the savory lamb over a bed of steamed white rice.  The rice soaks up the spicy oils from the lamb, taking away just enough grease so that you can continue shoveling bite after bite into your mouth.

Stir fried loofah/luffa

listed on the menu as sauteed si qua (清炒絲瓜)

Luffa isn't your typical green vegetable.  It's not leafy like bok choy, and it's not as common as gai lan (Chinese broccoli).  I'm surprised this unique vegetable is even served outside of the San Gabriel Valley.  Not only does this vegetable turn into the exfoliating, body cleaning sponge once it's dried, it's also special in that it tastes more like a soft cucumber rather than the squash that it is.  Stir-fried lightly with just a hint of garlic, luffa will help you get your daily fiber intake in a tasty way.

Thousand layer pork
listed on the wall in Simplified Chinese only (笋千層肉)

The illusion of a thousand layers is created by slicing the fatty pork belly paper-thin and cutting the edges into the shape of ocean waves.  The thousand layers of pork belly sit atop a mound of young bamboo shoots, which are tender yet crisp to the bite.  Dig down deeper under the bamboo shoots, and surprise! You will find a bed of green spinach, which balances out the unhealthy fat of the pork.  The pool of brown gravy is another illusion itself.  Upon seeing the sauce, I thought that the dish was going to be overly salty, but a hidden sweet and savory flavor took over... if only the thousand layer pork was truly a thousand layers.

Sure, the first few items on the Hot Wok menu are orange chicken and kung pao shrimp, but hidden on the final pages of the menu are what save it from being tossed into the same category as Panda Express and P.F. Chang's.  Items that are also worth trying are a Korean style spicy seafood noodle soup (jjambbong) listed on the menu as three delicacies chow ma mien (三鮮炒碼麵) and Taiwanese beef noodle soup (紅燒牛肉麵).  I'm definitely going to miss this comforting lunch spot.  'Til next time, T.O., let's all get S.O.F.A.T.

ML - 20110416