If you're looking for a unique flavor to use on your desserts, I suggest trying Matcha. Matcha, or green tea powder, will not only give your sweets a hint of Japanese tea flavor, but also give them a festive green color so you don't have to use food dye!
My dance team has macaron fundraisers every semester and the green tea ones are always the most popular. So last week for Christmas, I decided to make them on my own. Let's just say that they didn't turn out to be perfectly pretty patties.
In my opinion, macarons are way too complicated to make and I probably won't ever attempt to make them alone again. But you know what's 10 times easier? Cheesecake! I found a matcha mini cheesecake recipe, though I simplified it by using Keebler Ready Pie Crusts.
Now that I have all this matcha powder, I have to find more recipes!
Sunday, December 27, 2015
Monday, December 7, 2015
Life is like...
It's gift giving season! If you're struggling with present ideas, know that treats easily make people happy. Things like Edible Arrangements and gift baskets are classic, thoughtful gifts. But I believe chocolate boxes are where it's at. When given an assorted, tasty, and fancy looking box of chocolates, what more could you ask for? With so many options to shop (Godiva! Ferrero Rocher! Lindt!) you could get all of your holiday shopping done.
Yesterday, I received a box of assorted Godiva chocolates from my best friend. As a self-proclaimed chocoholic, I was pleasantly surprised and appreciative. It's been a crazy few weeks because of numerous projects and finals coming up. So it's nice to enjoy some delectable treats from a person who cared enough to make my day.
Tuesday, December 1, 2015
Turkey
I hope everyone had a nice Thanksgiving break this past weekend! Instead of just having Asian food as always, this year was the first time my family decided to host a traditional Thanksgiving gathering, complete with things like mashed potatoes, gravy, stuffing, sweet potato souffle, pumpkin and pecan pie, and a 17 pound Turkey.
The turkey was from Whole Foods and we followed the given instructions for cook time and temperature. However, none of us had ever cooked a whole turkey before and we were afraid it would turn out too dry... which it unfortunately did.
No worries though. I did some research in preparation for next year's bird and learned that we did not do one key step for moist, tender meat - letting it rest. Everywhere I've read said after taking the turkey out of the oven, let it rest about 30 minutes. Resting redistributes the juices and makes for smooth carving.
Now, I have a bag of leftover, dry turkey meat that will last me the rest of the week. We'll try again next Thanksgiving!
Please enjoy this picture of a turkey that turned out right for us; the fruit platter.
The turkey was from Whole Foods and we followed the given instructions for cook time and temperature. However, none of us had ever cooked a whole turkey before and we were afraid it would turn out too dry... which it unfortunately did.
No worries though. I did some research in preparation for next year's bird and learned that we did not do one key step for moist, tender meat - letting it rest. Everywhere I've read said after taking the turkey out of the oven, let it rest about 30 minutes. Resting redistributes the juices and makes for smooth carving.
Now, I have a bag of leftover, dry turkey meat that will last me the rest of the week. We'll try again next Thanksgiving!
Please enjoy this picture of a turkey that turned out right for us; the fruit platter.
Monday, November 23, 2015
Blaze Pizza
I am really loving the restaurant trend of fast casual dining. In the two times that I ate at Blaze Pizza, I ended up finishing the entire pie. Building my own pizza with all the fresh ingredients and toppings that my heart desires is incredibly satisfying.
According to Blaze's website, their dough is made from scratch. Though they have menu choices, I've noticed that most people decide to create their own pizza with any amount of toppings, all for one price. What a deal! The assembly line shows all the sauces, cheeses, meats, and veggies you can choose. After waiting only 180 seconds for my customized, oven-fired pizza, I dig in to the crispiness.
Check out their locations to see what I'm talking about.
According to Blaze's website, their dough is made from scratch. Though they have menu choices, I've noticed that most people decide to create their own pizza with any amount of toppings, all for one price. What a deal! The assembly line shows all the sauces, cheeses, meats, and veggies you can choose. After waiting only 180 seconds for my customized, oven-fired pizza, I dig in to the crispiness.
Check out their locations to see what I'm talking about.
Monday, November 9, 2015
Zaytinya
If you ever find yourself near Gallery Place in Washington D.C., why not treat yourself to an Eastern Mediterranean-style meal? Across from the National Portrait Gallery is a spacious, modern restaurant called Zaytinya that serves Greek, Lebanese, and Turkish inspired cuisine by mezze - small plates.
Zaytina means olive oil in Turkish and it is served with vinegar to dip the complementary puffed pita bread. My friends and I named it "air bag bread" for its unique appearance.
The seafood plate that cannot be missed is Octopus Santorini – grilled Mediterranean octopus with marinated onions on a yellow split pea puree. Presented colorfully like an art piece, the octopus is easily chewable and tender, unlike the toughness of usual octopuses.
Lamb dishes make up most of the meat section of the menu. We ordered the Lamb Bahar plate which is a kebab of spice-rubbed lamb cooked medium-well. Another meat plate called Keftedes Kapama offers beef and lamb in the form of meatballs. Bathed in a pool of sweet and salty tomato sauce and sprinkled with feta cheese, the four balls of skewered ground meat with a pinkish middle satisfied the whole table. We also loved the Seared Skuna Bay Salmon for its soft fish meat and crispy skin.
Zaytina means olive oil in Turkish and it is served with vinegar to dip the complementary puffed pita bread. My friends and I named it "air bag bread" for its unique appearance.
The seafood plate that cannot be missed is Octopus Santorini – grilled Mediterranean octopus with marinated onions on a yellow split pea puree. Presented colorfully like an art piece, the octopus is easily chewable and tender, unlike the toughness of usual octopuses.
Lamb dishes make up most of the meat section of the menu. We ordered the Lamb Bahar plate which is a kebab of spice-rubbed lamb cooked medium-well. Another meat plate called Keftedes Kapama offers beef and lamb in the form of meatballs. Bathed in a pool of sweet and salty tomato sauce and sprinkled with feta cheese, the four balls of skewered ground meat with a pinkish middle satisfied the whole table. We also loved the Seared Skuna Bay Salmon for its soft fish meat and crispy skin.
For dessert, the delectable Turkish Delight is a popular pick at
Zaytinya. A scoop of walnut ice cream encircled by yogurt mousse, honey, and
orange-caramel sauce dusted with caramelized crushed pine nuts make the dessert
nutty and not too sweet.
Every
plate, though a bit small in portion for the price, has an artful presentation with
different colors and textures on white dishware. I definitely would come
back to try more mezze creations in the future.
Zaytinya
Address:
701 Ninth St. NW, Washington, DC 20001
Phone:
202-638-0800
Hours: Open
at 11:30 AM every day, and close at 10 PM (Sunday & Monday), 11:00 PM (Tuesday-Thursday),
and midnight (Friday & Saturday)
Website: www.zaytinya.com
$$
Monday, November 2, 2015
Grandma's Dish
The holiday season has begun, but this year my family gatherings will feel very different with the passing of my grandmother last month. Up until the last few years when her health slowly declined, she was an incredibly capable woman.
My grandma loved to cook and rarely ate out at restaurants because she believed making food at home was tastier, healthier, and more economical. Every time relatives visited her house, she would ask what dish of hers we wanted to eat. One particular dish called mi fen zheng rou (米粉蒸肉) was and still is everyone's favorite. It is steamed pork with rice flour, and Grandma spent most of her adult life perfecting the recipe that even my dad remembers eating it in his childhood.
I imagine many of the dishes from my grandma's time back then were complicated and required years of experience to get right. Grandma didn't use any recipe books; everything came from her own set of cooking knowledge and skills. Dishes like mi fen zheng rou use simple ingredients, but the process takes more than a day to complete because it is made from scratch. That's the difference between the food on the table that we eat today and that of older generations. Much of what we consume is processed/packaged/frozen foods that saves us time at the cost of health whereas my grandma used natural ingredients for a hearty meal.
Because so much work and time goes into preparing mi fen zheng rou, our family only eats it at Christmas time when 20+ people can enjoy it together. I will cherish that one time I helped Grandma make the dish. And I will cherish her recipe that I fortunately wrote down for a school assignment a month before she passed away. When I attempt to make it this Christmas, I know my grandma will be looking down happy and proud.
My grandma loved to cook and rarely ate out at restaurants because she believed making food at home was tastier, healthier, and more economical. Every time relatives visited her house, she would ask what dish of hers we wanted to eat. One particular dish called mi fen zheng rou (米粉蒸肉) was and still is everyone's favorite. It is steamed pork with rice flour, and Grandma spent most of her adult life perfecting the recipe that even my dad remembers eating it in his childhood.
Coating the marinated meat in the rice flour, one-by-one |
Because so much work and time goes into preparing mi fen zheng rou, our family only eats it at Christmas time when 20+ people can enjoy it together. I will cherish that one time I helped Grandma make the dish. And I will cherish her recipe that I fortunately wrote down for a school assignment a month before she passed away. When I attempt to make it this Christmas, I know my grandma will be looking down happy and proud.
The finished dish! |
Recipe for Steamed Pork with Rice Flour
1. Pork:
o
2 pounds of pork belly
o
Trim about 90% of the fat off
o
Cut into one square inch chunks (slice
pork perpendicular to the meat lines)
2. Sauce
for marinating – in large bowl:
o
1 tablespoon of soy sauce
o
1 teaspoon of cooking wine
o
½ teaspoon black pepper powder
o
½ teaspoon Chinese pepper powder
o
1 teaspoon of sugar
o
Juice one orange
o
Put pork chunks into the sauce
o
You can sprinkle extra Chinese pepper
powder over marinated meat to mask raw meat odor
o
Leave covered in refrigerator overnight or
for 8 hours
3. Homemade
rice flour:
o
2 cups of uncooked rice on a pan, low heat
o
Add
a pinch of salt
o
Stir for 10 minutes until golden-yellow,
or until you start smelling the rice
o
Put rice into a blender to make into course
powder
4. Coat
each piece of marinated pork in the rice flour
5. Skin
yams and cut into large pieces
6. In
a steamer or rice cooker:
o
Evenly put the first layer of rice covered
pork with pieces of yams
o
Drizzle water and cooking oil over layer
to make it moist
o
Repeat previous steps for next few layers
7. Steam
for 1 hour to 1 hour 30 minutes
Tuesday, October 27, 2015
Stinky Tofu
Whenever my family ate at a Taiwanese restaurant, my brother and I would be repulsed by the smell of one particular dish my parents ordered: stinky tofu.
It is deep fried tofu with sweet-and-sour pickled cabbage that is commonly sold from carts at Taiwanese night markets. There is a distinct odor from a distance that kind of smells like rotten garbage, hence the name stinky tofu, and it is said that the more it smells, the better the flavor.
This was one of those instances where I stepped out of my comfort zone and tried something I thought I didn't like. While wandering around Ximending, a popular shopping district for young people in Taipei, my friends wanted to eat stinky tofu. I felt peer pressured to try it despite the unpleasant smell.
But much to my surprise, the taste was enjoyable! I bit into the crispy outside of the tofu and met with the soft, hot inside. It was so yummy paired with the drizzled Mala sauce and picked vegetables. I found myself trying to eat more from the portion that we were sharing.
So the lesson here (again) is to not be afraid to try something new. I grew up around great Asian cuisine that I wasn't willing to try. Now that I'm older, I have begun to appreciate these unusual, tasty dishes. They are popular in Asian culture for a reason!
It is deep fried tofu with sweet-and-sour pickled cabbage that is commonly sold from carts at Taiwanese night markets. There is a distinct odor from a distance that kind of smells like rotten garbage, hence the name stinky tofu, and it is said that the more it smells, the better the flavor.
This was one of those instances where I stepped out of my comfort zone and tried something I thought I didn't like. While wandering around Ximending, a popular shopping district for young people in Taipei, my friends wanted to eat stinky tofu. I felt peer pressured to try it despite the unpleasant smell.
But much to my surprise, the taste was enjoyable! I bit into the crispy outside of the tofu and met with the soft, hot inside. It was so yummy paired with the drizzled Mala sauce and picked vegetables. I found myself trying to eat more from the portion that we were sharing.
So the lesson here (again) is to not be afraid to try something new. I grew up around great Asian cuisine that I wasn't willing to try. Now that I'm older, I have begun to appreciate these unusual, tasty dishes. They are popular in Asian culture for a reason!
Monday, October 12, 2015
Hong Kong BBQ
You know how you try something when you're younger and hate it, only to try it again when you're older and love it? Well that was me with Hong Kong style barbecue pork - char siu. It means "fork-roast" and is skewered on long forks after marinating in honey, soy sauce, and other seasonings.
Whenever my family ate at our favorite dim sum restaurant, I didn't understand why they ordered char siu bao, the buns with the strange dark red meat inside. The flavors were just too powerful for me and I didn't touch that dish for years. However, when I visited some relatives in Hong Kong this past winter, they insisted I eat authentic Hong Kong style BBQ. Thus, I realized that my taste buds had changed.
Sweet and salty pieces of tender boneless pork that's so easy to chew created a party in my mouth. Of course, rice between bites balanced the distinct BBQ flavors. I could not get enough! Not only was there pork, but the restaurant we went to allows customers to pick two types of meat for your bowl, and so I also chose roasted duck. Though the duck was not as sweet as the pork, the crispy skin made a nice contrast to the soft meat.
I encourage everyone to re-try something you've avoided before. With wiser taste buds, who knows what deliciousness you've been missing out on!
Sunday, October 4, 2015
French Food Culture
Going to France for three weeks was an unforgettable trip where I tried and learned many new things along the way. I believe experiencing unfamiliar cultures can be interesting and eye opening. In terms of food, I noticed numerous differences compared to what I am used to, a.k.a the American way. The French food culture, wine and all, was a bit overwhelming, but I still had an awesome time. Though you may not agree with every point, here is what I noted:
1. Escargot (snails) is delicious with pesto sauce
2. Long lunch breaks are the norm in order to socialize
3. People especially enjoy eating outside
4. Macarons are all the rage
5. Cafes and bakeries are very prevalent, unlike in the US where we have fast food restaurants everywhere. Deserts and pastries are always beautifully displayed
6. The French care about fresh bread made daily and eat baguettes with almost every meal
7. Crepes (savory ones) are typically served with cider
8. While Americans stress that breakfast is the most important meal of the day, a French breakfast is usually just a croissant and coffee
9. When buying artisan chocolates (I went to Pillon and Michel Belin), they let you take a free piece to taste-test. A wide variety of flavors is used, such as hints of pepper, violet, licorice, praline, ginger and lime…
10. The head of the dinner table must say “Bon appetite!” before everyone can start eating
1. Escargot (snails) is delicious with pesto sauce
2. Long lunch breaks are the norm in order to socialize
3. People especially enjoy eating outside
4. Macarons are all the rage
5. Cafes and bakeries are very prevalent, unlike in the US where we have fast food restaurants everywhere. Deserts and pastries are always beautifully displayed
6. The French care about fresh bread made daily and eat baguettes with almost every meal
7. Crepes (savory ones) are typically served with cider
8. While Americans stress that breakfast is the most important meal of the day, a French breakfast is usually just a croissant and coffee
9. When buying artisan chocolates (I went to Pillon and Michel Belin), they let you take a free piece to taste-test. A wide variety of flavors is used, such as hints of pepper, violet, licorice, praline, ginger and lime…
10. The head of the dinner table must say “Bon appetite!” before everyone can start eating
Monday, September 28, 2015
Review of Cava Mezze Grill
How
have I lived in the same community all these years and not have realized a
popular restaurant chain called Cava Mezze Grill had come in? My friend
introduced Cava to me over the summer after they had opened for over a year in
the Kentlands neighborhood in suburban Maryland. Now I am obsessed.
Up
until then, I was in love with Chipotle. But Cava’s take is Mediterranean, healthier,
and a larger serving. The fast casual concept is the same in that you walk down
a line and customize your bowl. However, there is more of a variety in choices.
I
ordered a bowl, half of salad and half of rice. Between the well-done protein
options of chicken, braised beef, lamb, and meatballs, I chose chicken. My go-to
dip and spread is hummus and tzatziki. The toppings I got were cabbage slaw,
quinoa, tomato + cucumber salad, and pita crisps. All of these different textures
give the bowl a fresh and flavorful taste with every bite. Last but not least, I
chose the Greek vinaigrette dressing to drizzle over the giant bowl of
ingredients. After 30 minutes, the $9 meal was all gone.
I
honestly believe that any combination of what they offer would be delicious. The
service is fast and friendly. They are patient and explain what kinds of
dipping and dressings they have. Cava also has several interesting drink
options such as the Watermelon Mint juice.
I
love this place and I recommend it to anyone who hasn’t tried Cava yet!
Saturday, September 19, 2015
Atmosphere
On the days that I worked as an intern over the summer, I
would always go to the Panera Bread in the busy suburban neighborhood for my 30-minute lunch break. It was my
go to place not only because of the variety of delicious and healthy foods they
have, but also because of the fast, casual atmosphere.
From the moment you walk in, the smell of freshly baked
bread and hot soup fills the air. The restaurant’s color scheme is warm, homely,
and inviting. Floor to ceiling glass windows let in natural light and make the
whole place bright. During the lunch rush, almost all the tables are full, but
you can easily spot someone getting up to leave so that the table is yours to
claim before your food is ready. Behind a tall counter, young and friendly
staff prepare your order in just five minutes, and you eagerly wait to hear
them call your number.
It is perfectly normal to see coworkers getting lunch
together, couples on a date, or a mother eating out with her children. But where
else can you also find a table of elderly women playing mahjong, a soccer team celebrating
their win, and a job interview taking place all in the same restaurant? Panera
Bread is never too noisy like how Chipotle seems to be. Panera Bread is convenient
for any kind of customer, whether they arrive solo to grab a quick bite while
using the free Wi-Fi (like me) or they sit outside to enjoy coffee and baked
goods with friends.
Panera Bread has become one of my favorite restaurants because
it is classier than fast food joints but more casual than eat-in restaurants that
have waiters who you need to tip. Therefore, I save money and time. Plus, real
bowls, plates, and utensils don’t make me feel like I’m eating a cheap meal.
Do you like the trend of fast casual restaurants?
Tuesday, September 15, 2015
Saturday, September 12, 2015
Din 鼎 Tai 泰 Fung 豐
What would you wait an hour in line for? A ride at Disneyworld?
A sale at your favorite store? For me, it would be for the soup dumplings at
Din Tai Fung. Taiwanese people know what I’m talking about! Din Tai Fung is a world
famous, Michelin Star restaurant known for their handmade steamed dumplings and
noodles. The restaurant wants people to experience a classic “taste of Taiwan.”
My mom has taken me to visit Taiwan, her motherland, almost every
other summer since I was a baby, but it was not until 2007 when she decided to bring
me to a new opening location of her favorite restaurant during her high school
days – Din Tai Fung. I remember waiting outside with a crowd of eager customers
near a large glass window looking into the kitchen where workers in white were hand
making each dumpling with incredible precision and speed.
Din Tai Fung’s xiao long
bao is simply hot and delicious. Every time I go back to Taiwan, I
insist on eating a meal at Din Tai Fung because other soup dumpling just cannot
compare.
Friday, September 4, 2015
San Francisco
Now that school has started, I keep reminiscing about my fun-filled summer. A month ago I was slowly exploring San Francisco for a weekend. Here are some of my food highlights.
The Ferry Building seemed like the perfect marketplace for hipsters and tourists because of all those organic, natural, local products being sold. Plus there were lots of free samples! The longest line was for Humpry Slocombe ice cream where they have funky flavors and spunky names. I decided to see what the hype was about and got in line, only to order the safest flavor of the day - Harvey Milk+Honey Graham - because I wasn't feeling risky enough to get Secret Breakfast. Now I regret not getting something more interesting.... See all their flavors here!
On another day, my cousins took me to Kitchen Story for brunch where I had the fluffiest eggs EVER. Be sure to order their Millionaire's Bacon! Everything we ordered looked so beautiful, no wonder it's one of San Francisco's most Instagrammed restaurants.
Lastly, I heard from somewhere that you can't say you visited California without going to In-N-Out Burger. Maybe I didn't order the best thing on the menu but it wasn't as great as I expected it to be. A couple weeks after San Francisco, I tried a Shake Shack burger for the first time and I thought it was way better than In-N-Out, though a bit more expensive. Someone please explain to me why West coast people are obsessed with In-N-Out!
The Ferry Building seemed like the perfect marketplace for hipsters and tourists because of all those organic, natural, local products being sold. Plus there were lots of free samples! The longest line was for Humpry Slocombe ice cream where they have funky flavors and spunky names. I decided to see what the hype was about and got in line, only to order the safest flavor of the day - Harvey Milk+Honey Graham - because I wasn't feeling risky enough to get Secret Breakfast. Now I regret not getting something more interesting.... See all their flavors here!
ice cream + Bay Bridge |
didn't want to ruin this french toast |
![]() |
first and probably last time eating In-N-Out |
Tuesday, September 1, 2015
First Time Blogger
Welcome to my first blog ever!
This personal blog will showcase fruitful thoughts from a 20 year-old about food, travel, life, etc. I started it for my Advanced Composition class where all of our writing has to be related to food (how cool is that?!). Now I have another place besides Instagram to post every interesting/unhealthy/photo-worthy thing I consume. Enjoy!
This personal blog will showcase fruitful thoughts from a 20 year-old about food, travel, life, etc. I started it for my Advanced Composition class where all of our writing has to be related to food (how cool is that?!). Now I have another place besides Instagram to post every interesting/unhealthy/photo-worthy thing I consume. Enjoy!
Giant egg custard! |
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