Taiwan Day 10: Monstrosities of Shaved Ice from Ice Monster / 冰館雪花冰天天甜 (Taipei: Da An District / 台北市: 大安區)

On a hot and humid summer day in Taiwan, there is nothing better than a big bowl of shaved ice.  Whether it is topped with tropical fruits, mochi, flan, red bean, or ice cream, shaved ice can be made with a plethora of ingredients suited to anyone's taste.  Ice Monster originally made its name by making a massive mound of mango shaved ice for a relatively sky high price in a small, open air corner shop along the very touristy alleyway of Yong Kang Street.  It has since moved over to a much larger space on the bustling Zhongxiao East Road where the seating is much more comfortable and the menu has expanded.  Since its popularity has grown significantly, the wait time has also increased dramatically... but some things are worth waiting for.

The most popular item on the menu is the fresh mango shaved ice (新鮮芒果綿花甜) by far.  The mango itself has been injected into the ice, and chunks of the fresh fruit are packed into the sides of the icy mango mountain.  If that isn't enough mango for you, there is even a big scoop of mango ice cream that has been added to the base of the glowing yellow pyramid.  Honestly, it is way too sweet for me.  I believe that the creamy and buttery Taiwanese mango does not need sugar or syrup to enhance its sweetness.  Just the mango itself and perhaps a drizzle of condensed milk over the ice would have been sufficient for a magnificent shaved ice.  The panna cotta that comes with the shaved ice is the only thing that balances out the sweet snow.

The pearl milk tea shaved snow (珍珠奶茶綿花甜) is surprisingly not as sweet as the mango ice.  It is also a lot more whimsical and fun to eat.  Not only are the layers of frozen milk tea more apparent, the caramel syrup that runs down the side of the fluffy ice creates this glimmer of seduction that beckons your spoon over for a big shovel of the ice.  The tapioca pearls and a side of panna cotta top off the dessert.  I really like the addition of the chewy boba balls especially because of its textural contrast to the cottony soft ice.

Of all of the shaved ice and shaved snow that I've had at Ice Monster over the years, the jasmine tea shaved snow is my absolute favorite.  The jasmine tea is found throughout the ice, and the fragrance of which makes for a truly refreshing dessert.  In the truly hot summer months in the subtropical heat of Taiwan, I always prefer something that is cold but not laden with sugar, syrup or super sweetness.  There is a mini scoop of passion fruit sorbet, citrus jello and kiwi jam off on the side just for others who may need a touch more sugar, but the jasmine tea flavored ice by itself is the perfect choice for me.  Unfortunately, this item is off the menu, but I really hope that it is back in stores by the next summer season.

There are plenty of other desserts offered at the store... from coffee, peanut, pineapple, strawberry and lime shaved ice to dessert soups made with sweet potato, black sesame, and taro.  There is even a beer flavored shaved ice, which I am coming back for in the future.  But until then, keep cool, and get S.O.F.A.T.

Ice Monster
台北市大安區忠孝東路四段297號
No. 297, Zhongxiao East Rd., Section 4, Da An District, Taipei City

ML - 20130709

Post 109: Collaboration with Whisks & Ruffles - Pork Belly, Part 1

I began this year by meeting and collaborating with food bloggers on S.O.F.A.T. posts.  My first official collaboration (Gordon Ramsay BurGR) was with local Vegas food blogger Amber-Rose Kawawehi of Cheer Up With Food.  It was great to meet fellow food lovers from around the country, so I continued meeting more food bloggers on my trip to New York last month.  I met The Girl Who Ate Everything Robyn Lee, one of the inspirations for starting up S.O.F.A.T. Blog.  Also on this trip to the Big Apple, I got a chance to meet up with Angelina Ang Lee.  She creates recipes in her home kitchen, cooks for herself and her super busy doctor husband Brian, and posts her masterpieces on her blog Whisks & Ruffles.  The pictures of her food are ridiculously beautiful.

Since Angelina's posts are primarily of home cooked meals, we decided to do a kitchen collaboration.  With the help of some more bad ass local New Yorkers, we settled on a battle of pork belly.  What would Angelina and I cook with pork belly in our own kitchens? Well, this is the first of what I came up with in my tiny kitchen back in Orange County...

A beer braised pork belly with mango jalapeño salsa and an apple and pear mint salad.  Yum.  The thick cuts of pork belly were marinated in light soy sauce, Worcestershire, garlic, olive oil, salt and pepper, crushed red pepper, green onions stalks, sliced jalapeños, and Sriracha.  They were all thrown into a Ziploc freezer bag for a few hours.  Check out this video on how to use green onions made by yours truly.

To braise the pork belly, season them with salt and pepper.  Then they are seared on each side.  An entire bottle of OB, a Korean brand of brown lager, is added to the pot.  To the beer I tossed in the marinade.  It took a good 20 minutes or more for all of the liquid to simmer down.  The result was a spicy, sweet, and flavorful reduction sauce.  So good.

While the beer reduces down to a condensed sauce, chop up some ripe mango and jalapeños for a quick and simple salsa.  Throw in some cilantro and season with fresh lemon juice, salt and pepper.  It may need a bit of oil to bind together, but I used the mango jalapeño jam from D-Lish Jams.

For simple and refreshing salad, slice up apples and pears, and toss with freshly chopped mint.  Add a squeeze of lemon juice to keep the fruit from oxidizing and turning brown.  Any types of apples and pears will do.  I love Fuji apples and Korean pears because they are fragrant and crisp.  Parsnips can also be used as a substitution for the pears.

After all of the beer simmers down, let the pork belly sit for a few minutes to cool down.  The juices need to redistribute equally throughout the meat before slicing.  I placed the slices of pork belly over strips of scallions for some bite and crunch.  And the final reduced sauce can be drizzled over the top of the meat and around the plate for an extra touch of flavor and presentation.

The dish would have been great with a starch, either rice, noodles or even potatoes or steamed buns, but I decided to go without them this time.  The salad and salsa were both great ways to cut the grease from the pork belly, so that was good enough for me.

I will post Angelina's kitchen creation on the next post (Pork Belly, Part 2).  In the meantime here is a pork belly recipe and a mango salad from the Whisks & Ruffles archive.  Some of my favorite posts by Angelina on Whisks & Ruffles include her seafood cioppino, her master recipe of Japanese ramen, and fancy mac & cheese.  Angelina was born in Indonesia, and her husband Brian is Korean-American, so you may find some Indonesian and Korean influences in her home cooking.  Yum!

Stay tuned for the second part of this blog collaboration.  Until then, let's all get S.O.F.A.T.

ML - 20130221

Post 108: Jammin' in the Kitchen with D-Lish Jams

Elizabeth Sinanyan of D-Lish Jams in Pasadena approached me recently with a business proposal.  You blog about my jams.  You get free jams.  That was simple enough... done deal.  Well, rather than boast and gloat about the plethroa of unique jams flavors and combinations that Liz has been making for over 20 years, I thought it was a better idea to come up with some interesting uses for the jams.  After all, it is pretty easy to spread this classic condiment on our morning toast.

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Liz provided me with five flavors of fruity fun: lavender strawberry, mango japaleño, mixed berries, low calorie strawberry margarita, and a classic orange marmalade.  I used the five flavors in various ways to show how dynamic this spreadable sweetner can be.  These jams got layered into a yogurt parfait, mixed in with a meat marinade, spread over crostini, drizzled over ice cream, and stirred into hot tea.

Brunch - lavender strawberry jam in Greek yogurt parfait

This is an affordable way to make your own morning parfait rather than buying the yogurt and jam combination at the store.  And it definitely beats the packaged stuff that can be bought from drive-thru windows at the fast food chains.  The floral scent of the lavender goes great with the slightly acidic Greek style yogurt, and the sweetness from the strawberry smooths the flavors out.  Don't forget the cereal or granola for a much needed crunch.

Mealtime - mango jalapeño in marinade for seared pork belly and fresh mango jalapeño salsa

The mango jalapeño jam is both sweet and spicy, which are two smart flavors to add to any meat marinade.  I added that to a Ziploc bag of light soy sauce, Worcestershire, garlic, olive oil, salt and pepper, crushed red pepper, green onions stalks, sliced jalapeños, and a bit squeeze of Sriracha hot sauce.  I also added a few spoonfuls of jam to freshly chopped mango and jalapeños to help bind the salsa together.

Cocktails - lo cal strawberry margarita jam over toasted crostini with goat cheese

The happy hour platter only gets more interesting with this alcohol infused fruit spread.  Goat cheese is an ideal base for the jam because it is also sweet and tart at the same time.  A medium bodied red wine pairs great with the buttery toasted crostini.

Dessert - mixed berries jam over vanilla bean ice cream sundae

Instead of adding syrups, chocolate, or other sauces that are high in sugar, why not top off your ice cream with a healthier option instead? Granted the jam does contain sugar, but the D-Lish Jams are all natural and made without adding any perservatives.  Garnish with some toasted almond slices, a cookie, and mint for presentation.

Nightcap - orange marmalade in Earl Grey tea

The Brits have a habit of adding sugar and milk into their afternoon tea to enhance the flavor, but Asian cultures such as Chinese, Japanese and Korean refrain from doing so in order to retain the original essence of the tea.  Well, as an alternative option to both the Western and Eastern habits, may I suggest the essence of orange mamalade to naturally sweeten the tea? Koreans already have a type of tea based on mixing sweetened orange peel and pulp wih hot water, which gives a soothing feeling, especially during the cold winter season.

Ever think about how to finish that Costco sized behemoth jar of Smuckers in the pantry? Well, here are five ideas.  And when that jar is finally finished, think about visiting the D-Lish website to place a few orders of the handmade, artisan jams.  They are freshly made in small batches, come in a variety of solidly unique flavors, and are much more conveniently sized for quick consumption.  They are also sold at your local Greater LA farmers market.

It was fun jammin' in the kitchen with these creative conconctions.  Thank you Liz for the jams and the opportunity to get creative in the kitchen.  Until the next jam session, let's all get S.O.F.A.T.

ML

Post 68: Taipei - Never Too Far from Dessert

No matter where you are, you are never too far from dessert in Taipei.  Around every corner, at every intersection, and down every alley, you can find a plethora of post meal refreshments such as handmade mochi, shaved ice, fresh tropical fruit, milk tea, and ice cream.

One of my favorite sweets is mochi (麻糬).  Although the invention of mochi is usually accredited to the Japanese, the Taiwanese have their own balls of rice cake as well.  Whereas the Japanese mochi is filled with sweet pastes such as red bean paste or peanut butter, the Taiwanese version is often not filled at all.  Taiwanese style mochi is dense the entire way through and is also much smaller in size.  The mini mochi balls are commonly rolled in peanut powder, black sesame seeds, granulated sugar, or a combination of the above.  The flavor factor is on the outside rather than enclosed within the layer of pounded rice.



Mochi can even become a form of entertainment at some dessert shops.  I found this out at Sweet Rice Ball (雙連圓仔湯), where I was served one giant blob of mochi (燒麻糬) plopped within a sandstorm of peanut powder, black sesame seeds, and little bits of sugar crystals.  A few toothpicks were placed alongside the enormous sphere of congealed rice.  My aunt picked up the toothpicks and started puncturing the rice cake.  After she had perforated the rice cake, she separated it into a dozen or so miniature mochi balls and rolled them around in the sweet peanut and sugar mixture.  She did it so quickly that I didn't even get a chance to try it for myself.  But no worries... I saved my energy for chewing the ridiculously elastic and malleable sticky rice balls.  No chocolate, no syrups, no heaviness.  Just naturally and slightly sweet.  It's even more fun to eat because it can be popped into your mouth in just one bite.

Sweet Rice Ball also serves shaved ice, which is one of my favorite chilled desserts.  Shaved ice is one of the most powerful ways to combat Taipei's horrendous heat and humidity.  What I like about the shaved ice at Sweet Rice Ball is that they not only have the traditional shaved ice toppings such as red bean, peanuts, and mochi, but they also have lots of unique toppings that other shaved ice shops don't offer as well such as sweet taro paste, corn, and white wood ear fungus.  I would choose this over artificially flavored, multi-colored snow cones any day.

If traditional or unique shaved ice toppings isn't your thing, count your blessings because Taipei has a wealth of shops that serve mango shaved ice and green tea shaved ice. Literally around the corner from world famous dumpling house Din Tai Fung is a shop that specializes in shaved ice called Smoothie House (思慕昔). What's cool about the shaved ice there is that fruit and condensed milk has been infused directly into the ice.

Every part of the dessert is covered in either fruity mango ice, fragrant Taiwan mango (艾文芒果), or golden yellow mango ice cream, so every bite of shaved ice tastes like a milky avalanche of sweet, tropical mango.  It's not even shaved ice or shaved snow anymore.  It's like a shaved mango bonanza. 

The matcha green tea shaved snow here is just as good.  It is as green as Kermit, which means the flavors of Japanese green tea have been truly conquered every part of the ice.  The hill of green tea ice is covered in a mound of sweet, soft azuki bean, and topped off with a panna cotta that is smooth and supple.  It tastes like an East Asian Christmas party.

If healthy is your thing, then you are in luck.  Taiwan is one of the best places in Asia to get fresh fruit.  With its sub-tropical climate, harvesting tropical fruit such as bananas, guavas, lychees, mangoes, mangosteens, pineapples, and wax apples are no trouble at all.  Fruits from Taiwan are, in a word... beautiful.  The first thing you notice about the guavas at the sidewalk fruit stands is the bright color of the fruit.  It's nothing like the pale pink that we get here in the States or in our cartons of Kern's Nectar.  Its fruitful fertility beckons you over the stand, which is when you smell the utterly fragrant scent of the bananas, mangoes, and pineapples.  Those are smells that literally open your eyes and take your breath away.  It's no wonder that the Taiwanese have one of the highest rates of fruits and vegetables consumption in all of Asia.

If you're like me and hate peeling and cutting fruit, then skip the fruit stands and grocery stores altogether.  Instead, head over to a café that serves afternoon tea.  My favorite place to munch on juicy, succulent fruit is in Tamsui, a district of New Taipei City on the edge of the coast.  Red 3 Café (淡水紅樓咖啡館) is atop a staircase that appears to have a million steps.  But the hike to the top is worth it.  There are ample fruits in the afternoon tea selection, and of course, there is a view overlooking the Tamsui River.  Did I mention the beautiful castle that sits halfway to the top? A reward for your efforts on the brick Stairmaster, no doubt.

Too full from dumplings or beef noodle soup and can't hold down another bite? Well, Taipei offers the best iced beverages around.  There are tea houses everywhere that serve fruit infused tea and milk tea.  You may even see some familiar stores such as Quickly, Ten Ren, and 85C.  If you are craving a Frappuccino, Taipei is abound with three or four-storied Starbucks stores.  Almond milk tea? You got it.  Crash milk with grass jelly? You got it.  Lychee flavored Slurpee from 7-Eleven? Not even a problem.

What you may not know, though, is that Taipei also has plenty of coffee houses.  Taiwan is not a major player in the coffee bean industry, but its climate makes for rich and aromatic coffee beans.  Cama Café is brews its Joe (Chou in Taiwan?) to order.  From first hand experience and according to A Girl Lost in Taipei, you can smell their coffee from way down the street.  Their iced chocolate is also good.  It's not just syrupy sweet... it's packed with chocolatey cocoa punch.  Just enough sweet to seal off your appetite.  Oh, and it's just plain cool that they delivery your coffee on bicycles.

Anywhere you go in Taipei, you will find a dessert that is sweet enough for your palate.  Personally, though, I'd say you can't leave Taiwan without having some fresh fruit and some shaved ice.  Until next time, let's all get S.O.F.A.T.

ML - 201109XX

Post 41: Harmonious Presentation

The night before the trip to the Happiest Place on Earth, my dad prepared some simple dishes just to help celebrate the occasion.  It was probably more presentation than actual preparation, but regardless, the dishes looked very... err... harmonious... like they were all coexisting quite peacefully together.  Here are some of the more beautifully arranged dishes.

A gleaming assortment of fruit.
Green grapes, blueberries, raspberries and blackberries.
Fruit tastes best when someone else washes and peels it for you.

Abalone sashimi still chillin' in its shell.
Just a tiny squeeze of lemon and a hint of wasabi is enough.
This is my abalone.  Sea otters, stay away.

Ika and ikura.
The salty salmon roe on a bed of fluffy steamed white rice is a favorite.

The hexagon of appetizers.
Saltwater chicken, salmon sashimi, octopus sashimi up front.
Smoked duck with ginger, braised beef, yellowtail sashimi in the back.

Mango mousse cake.
Frances Bakery in Little Tokyo has the most fragrant and flavorful mango mousse.
Our family has been coming here for more than 25 years.

I was a very happy camper after this meal.  But watching my dad put together a meal reminds me of where my passion for food comes from.  Like father like son, I guess...

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

ML - 20101130/20101120

Post 17: Red Hot Kitchen (East LA)

When I first heard that Red Hot Kitchen served Korean BBQ tacos, it seemed like just another player in the recent Korean-Mexican fusion craze.  However, after I got a chance to stop by with Rose to sample their nine-item tasting menu.  With its stationary stomping ground (not a truck) and plenty of peculiarities such as the jalapeño bomb and mushroom popper,  it was clear that Red Hot Kitchen had set itself apart from the others.  

This was the bonanza in my box:

Item 1: The avocado mango salad consisted of a colorful array of fruits and vegetables.  It was pleasing to the eye as well as the stomach, for it provided a refreshing start (or end) to a not-so-light meal.

Item 2: The spicy pork and kimchee quesadilla had a smell so strong that it reminded me of foods like Taiwanese stinky tofu that pack powerful, pungent punches.  That didn't mean I didn't like it though.  My appreciation for pungent foods goes far and beyond... the smellier the kimchee, the better.

Item 3: More like a jalapeño torpedo than a jalapeño bomb, this was one of the most creative items on the tasting menu.  If you think the typical gooey, cheese-filled, breaded and fried jalapeño popper is delicious, try one that is stuffed with crab and cream cheese and topped off with not just Sriracha but the ever-popular spicy mayo. Placing it in your mouth is like a slow-mo, clock-ticking countdown to an explosion of spiciness.

Item 4: The beef chimichanga was more like a bomb or a bean flower in full bloom.  At first glance I thought it literally looked like a tub of beans held together with a deep fried tortilla.  It probably wasn't such a good idea to have the chimichanga after the jalapeño bomb because the Sriracha and spicy mayo started mixing together, so it became a bit difficult to discern the flavors.  Regardless, the outer layer was fried to a distinct crisp, and who's to refuse a crispy, deep-fried crunch?

Item 5: Upon first bite of the bulgogi slider, I knew I was in love.  It wasn't the meat that captured my attention but the bread.  It was so soft, so sweet... like biting into a pillow of bread.  I might have even closed my eyes for just a bit when as I was savoring the sweet and savory taste.  I discovered later on Yelp that the rolls were the original King's Hawaiian sweet bread.  Although it's great to know that the chef knows his bread, the King's roll may have stolen the bulgogi's thunder just a bit.

Item 6: There's no way I could have simply popped the mushroom popper into my mouth, but because of that I was given an opportunity to repeatedly crunch on the popper's ridiculously crispy shell.  I had thought that perhaps the mushroom would have been diced or somehow blended in with the crab, but surprise! Like opening a time capsule (which I've never done... horribly analogy), an entire mushroom cap tumbled out when I sliced the popper in half.

Item 7: By the time I had reached for the short rib taco, it was cold... not lukewarm or cooled off... but cold.  No matter.  The flavor of the meat was just napping, and a squirt of the lime definitely woke it up from its slumber.

Item 8: I could tell that the chicken taco would have been better had it been warm, so I took it home for a minute-nuke in the microwave.  The chicken was still tender and still moist, but the short rib had left a stronger flavor on my palate.  I may have to try it on-site again in its solitude for a better taste reference in the near future.

Item 9: The slice of Mexican pizza is not the prettiest item on the menu; I'll tell ya that right away.  But after a few bites, this petite piece of pizza begins to be a bit addicting.  This quesadilla on crack is cheese sandwiched between tortillas... topped off with beans, guacamole, onions (both green and white), and sour cream.  Did I forget the meat? Something red (perhaps tomatoes or salsa... no more Sriracha!) may help its aesthetic appeal.

The tasting menu was a great way to get a glimpse of what the little bungalow could create.  The menu is extensive, so I'm sure anyone can find at least one item to enjoy.  If it's your first time there, the japaleño bomb is a great way to whet your appetite.  Props to this local business for sprouting in this tough economic environment. 

Mentions: 

Thanks to Rose for dragging me out to get my mind away from a difficult day.

ML - 20100417