Happy new year, everyone out there in the blog world. It is safe to say that 2013 was filled with moves on the career front, changes in my personal life, and discoveries in the culinary world that made the year quite memorable. I can only hope that 2014 will be full of unforgettable moments as well. Before we traverse across to the delicious things I've already eaten so far in the new year, I want to finish off a post from my birthday in November and a series of posts from my trip to Taiwan in July.
I had been eagerly anticipating the gigantic bowls of fresh fish, seafood and uni over rice for the longest time. My bowl, in particular, was stocked with both salmon and tuna, scallops and sea cucumber, fresh, boiled and salted sea urchin roe, salmon roe, and sweet Japanese tamago. It is a big, big, big bowl. Come hungry, and come early before the massive lunch crowd arrives. Thank you to Vickee, Kevin, and Brian for treating me out the entire weekend. Maruhide Uni Club was a great start to my 28th birthday. Until next time, let's all get S.O.F.A.T.
ML - 20131122
Showing posts with label salmon roe. Show all posts
Showing posts with label salmon roe. Show all posts
Friday, January 3, 2014
Monday, August 1, 2011
Post 57: Wisdom Teeth Food
Not everyone remembers when their first tooth fell out, but everyone remembers when they had their wisdom teeth pulled out. I was fortunate enough to experience this extraction of dental knowledge this past week. After being completely scared by all the wisdom teeth horror stories from friends and family, I was hell bent on making sure I had all the culinary concoctions to make my discomfort bearable. The last few days I have been able to consume the following items... most of which are not the least bit glorious, but I guess that depends on who you ask.
Lucky me... Kimmy dropped by with a dozen mini Beard Papa's cream puffs and two regulation sized puffs. I started off by scooping out the insides of one mini cream puff... but by the end of day, I managed to devour seven mini cream puffs (the puff portion and all) and one regular sized cream puff. Yes, I did that in just one afternoon.
I also managed to spoon in two cups of my favorite Japanese flan from Mitsuwa Marketplace... along with a number (four to date) of Korean honeydew melon flavored jumbo popsicles.
Since my face was throbbing with crimson fury, and the Maytag-produced hemispheres of ice weren't sufficient, I thought that the best way to calm the swollen rage down was with some Taiwanese shaved ice. I dragged my mom with me to a local joint called Tasty To Go for their acclaimed mango shaved snow. Being the obedient son that every Asian parent hopes to call their own (even I make myself sick sometimes), I ate all the cold, frigid, brain freezing ice... and left the nutritious, fiber-filled, vitamin-rich mango for my mom. Heh, heh, heh...
After I thought that I would hit the roof with an uncontrollable sugar high, I decided to counter all the sugar with some protein... eggs. I employed a very sumptuous recipe for Japanese style chawanmushi (茶碗蒸 or steamed eggs), which is a soft and simple way (and probably the most glorious of the aforementioned food choices) to endure the discomforts of wisdom teeth extraction.
Ingredients:
2 eggs, beaten
1 can of chicken broth
1 package of ikura and/or uni (optional)
To set up a makeshift steamer, pour four or five cups of water into a large soup pot. Fill a rice bowl one-third of the way up with water, and place the rice bowl into the large soup pot. Fire up the stove.
Combine the two eggs and just half a can of chicken broth into a ceramic bowl. Whisk until smooth. Carefully place and balance the ceramic bowl carefully on top of the rice bowl into the large soup pot. This is now your makeshift steamer. Place the cap of the pot on top, and let the eggs steam away for no longer than five minutes. a chopstick into the middle to see if the eggs are still runny; the eggs are ready when the center has solidified. The texture should be similar to a soft custard or a delicate flan.
Here's the glorious part. After the chawanmushi has cooled off, spoon some ikura or uni onto the surface of the egg. All of the ingredients should be easily conquered by even those who under the effects of Vicodin or Tylenol No. 3. Here's my disclaimer: if your medication says you should not operate heavy machinery, please do not attempt to build a makeshift steamer no matter how simple it is. Let your mom and dad, spouse, significant other or indentured sibling do this for you.
I hope these eggs distract you from your dental debacle. Oh, and if the steamed eggs work, fire up the stove again... as long as there are more eggs, you still have half a can of chicken broth left! Until solid food invigorates my diet, let's all get S.O.F.A.T.
ML - 20110728-31
Lucky me... Kimmy dropped by with a dozen mini Beard Papa's cream puffs and two regulation sized puffs. I started off by scooping out the insides of one mini cream puff... but by the end of day, I managed to devour seven mini cream puffs (the puff portion and all) and one regular sized cream puff. Yes, I did that in just one afternoon.
I also managed to spoon in two cups of my favorite Japanese flan from Mitsuwa Marketplace... along with a number (four to date) of Korean honeydew melon flavored jumbo popsicles.
Since my face was throbbing with crimson fury, and the Maytag-produced hemispheres of ice weren't sufficient, I thought that the best way to calm the swollen rage down was with some Taiwanese shaved ice. I dragged my mom with me to a local joint called Tasty To Go for their acclaimed mango shaved snow. Being the obedient son that every Asian parent hopes to call their own (even I make myself sick sometimes), I ate all the cold, frigid, brain freezing ice... and left the nutritious, fiber-filled, vitamin-rich mango for my mom. Heh, heh, heh...
After I thought that I would hit the roof with an uncontrollable sugar high, I decided to counter all the sugar with some protein... eggs. I employed a very sumptuous recipe for Japanese style chawanmushi (茶碗蒸 or steamed eggs), which is a soft and simple way (and probably the most glorious of the aforementioned food choices) to endure the discomforts of wisdom teeth extraction.
Ingredients:
2 eggs, beaten
1 can of chicken broth
1 package of ikura and/or uni (optional)
To set up a makeshift steamer, pour four or five cups of water into a large soup pot. Fill a rice bowl one-third of the way up with water, and place the rice bowl into the large soup pot. Fire up the stove.
Combine the two eggs and just half a can of chicken broth into a ceramic bowl. Whisk until smooth. Carefully place and balance the ceramic bowl carefully on top of the rice bowl into the large soup pot. This is now your makeshift steamer. Place the cap of the pot on top, and let the eggs steam away for no longer than five minutes. a chopstick into the middle to see if the eggs are still runny; the eggs are ready when the center has solidified. The texture should be similar to a soft custard or a delicate flan.
Here's the glorious part. After the chawanmushi has cooled off, spoon some ikura or uni onto the surface of the egg. All of the ingredients should be easily conquered by even those who under the effects of Vicodin or Tylenol No. 3. Here's my disclaimer: if your medication says you should not operate heavy machinery, please do not attempt to build a makeshift steamer no matter how simple it is. Let your mom and dad, spouse, significant other or indentured sibling do this for you.
I hope these eggs distract you from your dental debacle. Oh, and if the steamed eggs work, fire up the stove again... as long as there are more eggs, you still have half a can of chicken broth left! Until solid food invigorates my diet, let's all get S.O.F.A.T.
ML - 20110728-31
Tuesday, November 30, 2010
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
Green grapes, blueberries, raspberries and blackberries.
Fruit tastes best when someone else washes and peels it for you.
Just a tiny squeeze of lemon and a hint of wasabi is enough.
This is my abalone. Sea otters, stay away.
The salty salmon roe on a bed of fluffy steamed white rice is a favorite.
Saltwater chicken, salmon sashimi, octopus sashimi up front.
Smoked duck with ginger, braised beef, yellowtail sashimi in the back.
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
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