INSTANT POT - Brown Rice Jook - 죽 aka Congee trial #2

8:1 Water to Brown Rice Brown Rice Jook - 죽 aka Congee trial #2

Ok, I thought, it's the weekend, I'll immediately do another one since I have time and I have to figure out if I'm keeping the Instant Pot and sell my rice cooker ;)

This time, I upped the water and eliminated the White Jasmine Rice completely.  I know that Jasmine has a lot of starch and lots of people seem to like it for congee but I think I prefer regular Asian short grain.  Anyhoo, my goal is to reduce the white  rice to the lowest a Jook - 죽 can tolerate. 

This time it didn't turn out great.  It still tasted okay and it thickened with extra sitting time and later re-heating.  But off the bat to eat right out of the pot, not great.

Brown Rice Jook - 죽 aka Congee trial #2 - FAIL (too watery)

1/2 c Brown Short Grain Rice
1 l or 4 cups Water


2 T Quinoa
2 T Pot Barley
1 T minced Dried Mushroom (mainly for flavour. optional)
1/2 t Salt
3/4 c Water

Porridge Setting 35 minutes.  Venting set to sealed. 

Let it sit the full 'natural release', until the little metal thingy in the lid drops... i.e. no manual release of the valve.

After a stir, it was a bit less water than the photo but it was still quite loose. 

Served with Sesame Seeds, Chia, Dried Fried Onions, Cilantro and Smoked Tofu.

Next trial will put back some White rice and cut back the water.

Odd Oddseoul

Overdressed, scarcely any Avocado having Avocado Salad

My cousin had a big birthday at a burlesque bar in the Ossington area aka #Hipster mecca and so my other cousin H and I took advantage of the opportunity to go eat out without the kids.  Oh you thought I'd let the burlesque thing slide?  No, that is accurate.  Birthday drinks after dinner was at the Painted Lady and it got burlesque but with less Cher and no singing.  Just a pasty young lady stripping down to her pasties on the bar.  Still the music was good and the bar service quick.  Anyhoo, I'd been meaning to try Odd Seoul on Ossington for over a year.  I'd heard good things about the Korean fusion place.  I mean, I'm all for the mainstreaming of my own 'soul' food.

I have to say, I was generally disappointed.

The place is very small and they don't take reservations so go when you're not in a rush and never in a large group.  Cuz H knew this so she went ahead by 15 to grab us a table.  Love her!  We were seated at a tiny little two top and served by a bearded white hipster with an indiscernible  accent.  It was rather loud in there so a ridiculous sequence of shouting and repeating transpired for our whole meal. We ordered a bunch of stuff but I could  not order a stone bowl since there were not vegetarian or seafood options.  And I absolutely could not pay over 20 bucks for a small bowl of Japchae.  My mom would have disowned me.  It was rather amusing to have the ...i want to say kiwi waiter but again his accent was just unplacable, try to describe to us what Japchae was when I said 'WHAT?!' because he pronounced it CHAAP-CHAI.

We ordered the Buffalo Tofu, Torched Mackerel, Spicey Scallian and Avocado Slaw, Tempura Prawn and O.S. Wings.  We also ordered a bottle of Cucumber Soju.  The Soju was lovely.  Lightly perfumed with Cucumber and not to big a punch.

The Slaw was a rather mundane.  It was over dressed and there was scarcely any Avocado which is really taking the piss since the ingredient is listed in the NAME! The Torched Mackerel was nice, though the portion a bit laughable for a Korean table.  The Korean's have a tradition much like the Portuguese, that pride themselves in a bountiful table.  This portion of Mackerel was slightly bigger than one sashimi portion of Mackerel, sliced and torched at the table.  It is a oily fish but the fine slicing and the dipping sauce were nice.

Tiny Portion of Torched Mackerel

The Tempura Prawn were in short disgusting.  If it were a shared plate where everyone got barely 1, maybe it would have been tolerable.  But sharing this dish with two people or having the dish to yourself will leave you feeling heavy.  The Prawn are coated in a very heavy pancakey batter which is doused in a strange mayonnaisey sauce.

Smothered, mayonaissey mess of Tempura Prawn

Then came the Buffalo Tofu.  Even worse than the prawn.  The Tofu came in domino sized pieces.  They are deep fried so that the centre is all but obliterated and hollow.  What is left is this tough shell that is coated in a terrible vinegary, sugary batter.  The after taste will haunt me for months to come.

Disgusting Buffalo Tofu - Vinegary Oddness

The wings were all for H.  They were dark and looked over cooked.  They were very dry and she ate less than half the plate.

Overall, I found the service negligible and haughty.  Though we tipped the standard expected even though the attention was lacking, he was visibly displeased and made no effort to conceal that he expected more.  It was very very loud and you have to shout to be heard across even small tables.  Though we enjoyed our house made Soju, we did not enjoy the food.  I would not recommend you eat here EVER.  If you fancy Korean food, go to Christie or ask me where you can get decent homemade Bibimbap or Japchae without being gouged by hipster prices or attitudes.  I hate when place guise traditional food as 'fusion' or 'modern' but it isn't really and thus justify over pricing or just bad flavours.

Oddseoul
90 Ossington Ave
 Toronto, ON M6J2Y7

Saturday, May 14th - Dragon Foodtruck - Asian Adventure on Wheels

Roaming Dragon Vancouver Foodtruck

I have an oddly romantic view of food trucks.  Not some cheesy Anne Hathaway movie type of romantic.  I like the idea of people so passionate about food and cooking that they're literally and figuratively taking it to the streets.  These are the lunch trucks of my childhood that park by the construction sites with their greasy sausage rolls and questionable egg salad sandwiches.  Thankfully.  Food trucks have evolved to a level I would never have anticipated.  Scratch cooking, organic ingredients, trained chefs and foodies behind the glass is what you can expect now.  Well, at least in Vancouver this is what you can anticipate.  The coming of the food trucks to the streets of Vancouver was years in the making.  The applications for licenses were numerous.  Yet the citizens did not relent in clamouring for them.  Last year they slowly started to appear all over town.  One of those is so popular and serves such quality food that it was featured on Food TV's Eat St, the Dragon Food Truck.

A well seasoned chef was asked to design the menu for this pan Asian truck and he did not skimp on the number of ingredients or complexity just because it was going to be prepared on a rolling restaurant.  This isn't your typical pre-made steamer trays dim-sum fare you can get in the freezer aisle at TnT.  You can have fresh made Pork Belly Sliders, Bulgogi Tacos, Veggie Bahn Mi sandwiches and Soba Noodles Salad.

D and I followed them to the Trout Lake Farmer's Market on Saturday since we don't work near their work week parking spot on Burrard.  They only have two Vegetarian menu items, the Vietnamese Sub (Bahn Mi) and the Soba Noodle Salad.  I ordered the Vegetarian Bahn Mi and D ordered the Bulgogi Taco and a Pork Belly Slider.

Roaming Dragon Foodtruck - Vegetarian Bahn Mi Sandwich

D's first take was that for their price, they were exceptionally small.  You only get 1 taco and one small slider per order.  Second take was that the amount of meat on the Pork Belly Slider was on the 'chintzy' side.  It was very tasty but the bread to meat ratio was definitely not Atkins friendly.  The Taco had a decent amount of meat on it though and it was well seasoned.  Though again, it was on the small side.

The Bahn Mi was very tasty and bright flavours.  However, for a Vegetarian who dislikes being told that they can have a salad when they find themselves in a very carnivorous establishment, I did find it lacked 'Oomph'.  It had not depth or substance.  Though alot of vegetarians and certainly vegans would not have issue with it.  I just tend to believe that being a vegetarian does not mean I have to eat salad, particularly with such wonderful vegetarian asian options out there like Seitan.

Roaming Dragon Foodtruck - Bulgogi Taco and Pork Belly Slider

Now as far as the quality of the food and the flavours, I enjoyed it.  But I don't believe I would chase it down again..... now the second truck on my Food Truck adventure (next post Coma Food Truck) is a different story, I plan to find it every Wednesday it's in my neighborhood....but that's another post for another day. 


Cost: $$-$$$ (for Food Truck and quantity of food)
Ambiance: It's a truck
Payment: Cash and Credit Cards

Roaming Dragon Food Truck
Location Various
Vancouver, BC
www.roamingdragon.com

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Thursday, Jan 13th - Vermouth Marinaded Sable Fish with Ginger Soba Noodles and Braised Oyster Mushrooms

Vermouth Marinaded Sablefish with Ginger Soba Noodles

We bought wild Sablefish aka Canadian Black Cod over the summer as well from the fisherman's pier in Steveston.  We bought it flash frozen off the boat so we had just put it in our freezer planning to portion it out later and we only just got to it this week.

This recipe is based on a recipe we got at a Chef Meets Grape event.  The Sable Fish society was giving out these pamflets and this one is a Tojo recipe.  We've made it a few times and really like it.  It is meant to be made with Sake but we were out and we didn't want to buy a bottle just to make this since we prefer the nicer ones that need drinking soon after opening.  We replaced it with a combination of Vermouth and Rice Wine Vinegar.  Still very lovely.

Vermouth Marinaded Sable Fish

2 150-200 g Sablefish Filets
 2 T Mirin (in a pinch you can replace it with 'Sushi Flavouring' if that's what you stock but you'll need a bit more sugar)
2 T Low Sodium Soy Sauce
1 T Vermouth
1/2 T Rice Wine Vinegar
1 t Sugar
1 t Ginger, finely grated

In a shallow dish just big enough for the fish, mix the Mirin, Soy, Vermouth, Rice Wine Vinegar, Ginger and Sugar.  Heat in a microwave for 30s-1 minute to dissolve the Sugar.  Let cool.

Place the filets in the dish and cover.  Refridgerate for at least 24 hours. 48 hours is better but we started late.  Turn once half way.

Preheat the oven to 450F.

In a nonstick shallow baking sheet or dish, place the filets in the oven.  Bake for 10-15 minutes depending on how thick your filets are.

Braised Oyster Mushrooms

200 g Oyster Mushrooms, cleaned
1/2 c Dashi (Japanese Broth usually Bonito/Kelp based or Vegetable Broth
3 T Mirin
3 T Low Sodium Soy

1 t Corn Starch mixed with 2 T Water

Combine the Broth, Mirin and Soy in a small saucepan and bring to a boil.  Add the Mushrooms and reduce the heat.  We like to keep them in bunches broken down into small fist sized portions rather than down to individual Mushrooms.

Simmer for 10 minutes, turning frequently.  Remove the Mushrooms.  Add the Cornstarch slurry and let reduce untily slightly thickened, 2-3 minutes.  Drizzle over mushrooms.

Ginger Soba Noodles

2 bundles, Soba Noodles (Soba Noodles are normally portioned in serving bundles)
1-2 T Low Sodium Soy
1 T Rice Wine Vinegar
1 t Mirin
3-4 T Sesame Oil
2 t Ginger, fresh, finely grated
1 Green Onion
1 t Chili Flakes
1 c Snow Peas (aka Mange Tout) (Optional)

Whisk the Soy, Vinegar, Mirin, Oil, Ginger, and Chili like you would a Vinegrette.  Add the Green Onion, chopped.  Set aside.

Cook the Soba Noodles for 6 minutes.  Add the Snow Peas in the last 2 minutes.  Drain and rinse briefly in cool water.

Toss with the Vinegrette but do not over work.  The Soba Noodles tend to get gummy when coaxed around too much. 

MMMMMMM Except for the reduction on the Mushrooms, everything is quite light.  :^)

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Tuesday, Sep 7th - Sunny Thai Green Curry with Prawn

I have tried to take a cue from D about simplifying my cooking.  I am sure that if I were on Top Chef, I'd be the cook that they told needs 'more editting'.  In soups, omlettes, pizzas, quesadillas, what have you, I always try to add too much.  I suffered as a child when mom put out too many 'Ban Chan' (Korean condiments) try to put as many as I could in my mouth with each spoonful of rice.  :^P 

D likes to limit veg contributions to 1 or 2.  Less confusion and cleaner flavour, I guess.  I tried to do that with today's Thai Curry except I went thematic.  On busy days and on a regular basis because of the simplicity and yummoness, we make Thai Curries.  You're assured of fresh Veg, great flavour and a good kick if you do it right.  We were still pretty knackered after our camping so dinner after work needed to be as effortless as possible.  Tonights thematic Thai Green Curry was Sunshine.

Start Rice or in our case tonight, Quinoa now.

Sunny Thai Green Curry with Prawn
(Serves two with 1-2 lunches depending on seconds)

1 medium Orange Sweet Potato, cubed
1/3 large Yellow Zucchini (~2/3 - 1 c), cubed
1 Orange Bell Pepper (Capsicum), chopped
1/2 small Onion, sliced
1/2 tin Chick Peas (Garbanzo Beans)
16 Prawns, shelled
3-4 T Green Thai Chili Paste (We use Mae Ploy and keep it in the freezer. Lasts over a year)
1 Chili minced
1 inch Ginger, sliced
2-3 cloves Garlic, chopped
1 tin Coconut Milk
1-2 c Vegetable Broth/Water
1/2 c chopped fresh Cilantro

Microwave the Sweet Potato for 3 minutes on high.  Or steam them for 4-5 minutes.  Depends on the amount of dishes you want to use.  I use one of the dinner plates in the microwave.  If I am on a Microwave aversion day, I will steam them over the rice.

Have the vegetables all chopped and ready.  Open the tin of Coconut milk and have it ready.  Have the additional water or broth in a measuring cup there too.

Heat a large Wok on medium High.  Add 1 T of Peanut Oil or Canola Oil.  Add the Vegetables in this order about 1-2 minutes apart: Onion, Zucchini, Bell Pepper, Ginger, Chili. 

Add the Green Thai Curry Paste and smash down and break up the bigger lumps.  It will smoke so turn your fan and try not to breath directly over the wok.  Add the Garlic for less than a minute.  I do not like burned garlic.  Add the Coconut Milk stir and mix up the Curry Paste well.  I add the water to the tin of Coconut milk to swirl around and add to the wok.  You may not need a full 2 cups but at least 1 c.  More if you're using Rice as the bed because while it is piping hot, it will get dry on the plate. Add the Fish sauce now.  Taste before adding too much.  I add it here because if you add it to the dry wok, it will vapourize and disappear leaving a very fishy smell in your kitchen and not alot more. :^P Add the Sweet Potatoes and Chick Peas. Let simmer. 

Add the Prawn about 5-10 minutes before serving so they don't go too rubbery.  Serve on Quinoa and garnish with Cilantro. MMMMM


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Monday, August 30th - Black Bean Eggplant and Mushroom Stir Fry

Black Bean Eggplant and Mushroom Stir Fry with Tofu

The thing about Asian stir frys is confidence in experimenting.  Have the basics in your cupboard: Soy Sauce, Fish Sauce, Black Bean, Oyster, Chili Garlic, Sesame Oil and Hoisin.  I do not use Hoisin in Stir Fry.  D does.  For me, it's more like a ketchup.  As well, we have a nice Soy Chili Garlic Sauce that is a fermented Soy Bean based sauce.  It is not at all like Soy Sauce.  Use a basic recipe like the below a few times then play with the proportions of the various sauces as you like most. 

Black Bean Eggplant and Mushroom Stir Fry

1/2 c Red Onion, chopped
1 1/2 c Mushrooms, (I used Crimini and Portabella because that was in my fridge)
1 small Eggplant, cut into fingers
1 inch Ginger, sliced
3 cloves Garlic, minced
1 brick Extra Firm Organic Tofu, cubed
2 T Peanut Oil

Sauce:
2 T Black Bean Sauce
1/2 T Chili Garlic Sauce
3/4 T Oyster Sauce
1/2 T Soy Chili Sauce (optional)

3/4 c Water
1 t Corn Starch
3/4 c Water

Start Brown Rice now (1 1/2 c Raw Brown Rice for 3 servings)

Whisk the 3/4 c Water and Corn Starch in a small bowl and set aside.

Chop all the vegetables and have handy.

I like my Eggplant soft.  It is hard to get it they way they do in Chinese restaurants because 1. you cannot have the same heat they do unless you wok on the BBQ.  2. you probably will not use as much oil.  So all you have is time.  Alot of the time, I will par cook in the oven by roasting but while I do other stuff.  It requires less oil but it is also drier. Well, I wokked all the way this time. 

Heat 1 T Peanut Oil in a Wok on the strongest burner you have on the highest heat you can get.  Place the Eggplant on one of your dinner plates so you can toss it all in at once.  I have small hands and find that I lose time, lubrication and heat to the first handful when I go in batches.  Toss actively at first to ensure they are all covered in Oil.  Then start letting it sit for 10 s then toss.  Let sit 10 s then toss.  Our burners are Halogen so they're flat so only the very bottom of my wok is actually in contact with the burner.  As well, it does not actually touch the whole burner.  So I am aware of ensure all the Eggplant spends time in the bottom and I keep the walk shimmying around the burner so the hottest parts of the burner get contacted.  To get the softness I wanted, it took 10 minutes.  Set aside on a plate.

Add another Tablespoon of Peanut Oil to the Wok.  Fry the Onions and Ginger slices for 1-2 minutes.  add the Mushrooms.  Toss actively for 2 minutes.  Add the Tofu and toss for 1-2 minutes. Return the Eggplant to the wok. Add the sauce mixture and spread throughout.  It will burn quickly so douse the wok with the Cornstarch slurry and toss.  Bring to a boil, that is when the Starch is activated to thicken.  Add more water as needed if your stove stays hot long.  Ours does and I needed to wait a bit for D to sit down.  I used 3/4 c extra Water.  You may want to use at least 1/2 c.

Serve hot over Rice right away.  MMMMMM  D liked the heat.  I held back on the Chili Sauce.  I wanted to use a whole T.  The things you do for love. :^P


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Tuesday, Aug 17th - Bowl of Stars - Concept change to "build your own"

Bowl of Stars Satay Udon

I used to like this place.  It is one of the few places near the office that has lunch priced food with decent options.  The majority of the menu was in Chinese and the English translations were of little help because they did little to distinguish one dish from the next.  Perfect.  You needed the server to explain.  Loved it. They had a great Indonesian style noodle bowl that I ordered a few times. 

Well, while I was away and then not eating out at lunch, they apparently had a flood and closed down for a month.  They re opened recently to a whole new concept. One, I fear, will spell their ultimate demise or unexpected success.  I predict the former.  Instead of the magazine thick menu with photographs and dozen asian styles of dishes, they now have two basic options: Soup Bowl or Stir Fry Bowl. 

Each Bowl costs $5.99 to start.  With a Bowl order you pick your 1. Sauce, 2. Starch from 5 different types of Noodles or Rice and 3. two Protein or Veg ingredients.  The dish comes with some additional Veg, mainly Scallions and Beansprouts added.  It is very precarious to assume that a customer will know if a Korean BBQ sauce should be ordered with Black Fungus and Pork Belly on Udon Noodles is a good choice... or Satay Sauce with Tofu Puffs and Pork Intestines on Rice is a better option. 

I foresee many inconceived concotions being ordered and returned... or worse, forced down for fear of reprisal.  I wish I knew which combination of Noodle, Sauce, Protein to pick to get my original preferred order of Hot Indonesian Noodle soup.  Today, I ordered Udon Noodles in Satay Sauce with Prawn and Tofu Puff.  My colleague chose double Chicken with Curry on Rice.  He chose that because he could not figure out what was meant to go with Chicken.  He came pretty close to ordering Kimchee in there.  I advised him not to. 

The Curry was fairly run of the mill with the odd garnish of Coconut Flakes.  My Satay was INCREDIBLY salty, aka a Black Bean sauce but I did not have the time nor energy to send it back.  The Prawn were in shell.  Not a good work option.  I would never order that again.  I am really disappointed.  What will I do out here in the culinary desert that is Joyce Collingwood?

Cost: $
Ambience: Cafeteria/Coffee shop
Staff: friendly and efficient

Bowl of Stars Cafe
3608 Kingsway
Vancouver, BC V5R
(604) 438-4288

Food

Service

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Tuesday, Aug 10th - Green Basil - Thai Food with a Rice-free Noodle option

Thai Spring Roll with Lunch Special

I met up with my University friend J for Lunch.  We've both found ourselves working out in Burnaby again.  Well, she's changed to a new exciting job with the Housing Authority and I am leading a new portfolio with a team out here.  While she is lucky to be across the road from Metrotown, I am in a bit of a desert of culinary options nearer Collingwood. I only get to see J every few months.  She has two kids and a commensurate hectic schedule but we try. 

I have known her for ages back to our over indulgent Engineering school days.  Right after University though, J decided to visit an allergist on a hunch and family history.  I guess we can all identify with gaining he Freshman 15 but J thought it could be more than that.  She discovered she was allergic to Rice, Cheese and all things Fermented.  That meant she could no longer have Wine or Beer, Beer!  I mean we were in Engineering.  And with her partial Italian heritage, it was sad to have to bid adieu to Risotto.  It was a very brief grieving period when she lost well over the Freshman 15 after adjusting her diet.  Yay!

That is all well and good but we both love good food and particularly catching up over it.  That can be difficult in such multicultural city as Vancouver and Greater Vancouver to be restricted from consuming Rice.  Not many asian restaurants have the Egg Noodle option anymore.  Perhaps it's gone out of fashion.  Chinese restaurants are definitely easier for her with Egg and Wheat Noodle options.  Thai is virtually impossible.  All the Thai dishes, Curries or Noodle dishes are Rice based or accompanied.  Therefore, J was clearly thrilled when she followed her new boss into Green Basil to discover that she did not have to sheepishly order something 'safe' to be polite.  On the bottom of the menu, it read Egg Noodle option as well as Vegetarian. 

We both ordered the Jumbo Prawn Phad Thai.  I had the classic Rice Stick noodle and J ordered Egg Noodle.  The lunch specials all come with Soup and Cold Spring Rolls.  I don't eat Chicken and J is allergic so we both passed on the soup and they did not have an alternative.  The Spring Rolls were definitely Rice based and filled with Rice Vermicelli and Basil.  It had a very nice Peanut Dipping sauce and a little fresh vegetable pickle salad on the side.  It would have been nice to be offered a Salad alternative for dietary restrictions for the Soup at least.

Prawn Phad Thai with Rice Noodle or Egg Noodle in the back

The Phad Thai was a bit heavy on the Tamarind paste and therefore a bit too sweet.  Though, I would prefer that to the orangy-ketchup alternative you too too often see in  Thai restaurants that have either substituted Tamarind with the cheaper Ketchup alternative or have just adopted that recipe as a matter of preference.   For lunch, it was a decent portion.  I would have like more vegetables in the mix but there were at least a good number of prawn.  It is a very good Lunch deal and the service was quick enough that you could be back at the office (if you're nearby) in an hour.

Service: Quick
Ambiance: Pleasant, unassuming Thai accents
Lunch: Good list and variety of specials

Green Basil
4623 Kingsway
Burnaby, BC V5H
(604) 439-1919
http://www.greenbasilthai.com/

Food

Lunch Service

Aug 1st - Richmond Night Market - Asian Street Food Fest, Vancouver Summer Must

Crazy Crowds at Richmond Night Market

At least once or twice a year, D and I head down to the unlikely empty lot in an industrial park in Richmond, behind the Home Depot and the Ikea, for some of the best Asian Street food you'll get on this side of the Pacific.  It is rather strange, given the penchant for Asian food here which is so very evident on every street in Vancouver, that there are so few permanent establishments.  There are events and festivals where they often appear and believe you me, I am there getting my fix of fresh, made in front of you Asian Street Food (regulated by the Canadian Health Code :^P)

The crowds here have grown to epic proportions.  You are best advised to come near the opening time if you want to avoid them... for a short while.  Also, if you are there toward the end, you are likely to find alot of 'mall-rats'.  If you're a teen on Summer vaca and you fancy a cruise, then come after sunset.  With all the food on wooden skewers at a shoulder distance away, it certainly is not my ideal time. :^)  Plus, I am not really a good crowd person.  I try to make my way out of the food stalls by then and over the flea market area.  After you are sated by Bulgogi, Squid and Fish Sui, you can fill up on cartoon socks, grey market iPhone accessories, Samurai swords and cheap sunglasses.

A couple of tips, for Dim Sum, I like the place closest to the exit. Higher turnover. As well, there are 2 of the three Takoyaki places that have larger balls than the third and they're all the same price.  Have a look first. I like the one with the Blue Banner.  The Filipino booth did not have alot of turn over so their food was cold. The Korean Fish waffles, though they appear 'trendy', have been around for ages.  My dad ate them as a kid. The Red Bean one is the most traditional. The Korean Rice Cake stew, Duhkbokki, is very spicy.  That ain't Tomato sauce on the Rice Cake (Duhk) it is Chili Sauce. Here is the line up for our feast:

Tako Yaki are Octopus Pancake Balls but now made with different Seafood. Topped with Japanese Mayo, Sweet Sauce and Bonito Flakes. I had 6 Scallop and D had 6 Shrimp:

Duck Rolls are D's favourite.  Crispy Pancakes stuffed with BBQ Duck topped with a Hoisin sauce.

BBQ Pork Bun are D's staple Asian food snack.  He is picky about these since you can get them in every stall and regular shops.  He will walk around until he finds the right size and slightly split mouth at the top like an exploding Hershey's kiss.

BBQ's squid.  They will chop these up for you to order.

D also had Pork Sui but I seem to have forgotten to snap it.  They are an open Pork Dumpling that looks like a cup stuffed with meat.  They are steamed.

Korean streetfood favourite and now found in may restaurants is Duhkbokki aka Spicy Fish Cake and Rice cake Stew.  It is fairly spicy if you do it right.  That is not Tomato sauce.  It is a thick Chili sauce made from Gochujang.  One of my childhood favourites. Mom puts alot more veg in her Duhkbokki for me.

I had my regular of Korean Red Bean Crepe.  The batter is like a Crepe but it is called a Waffle mainly because it is made in a Waffle form.  I like eating these because they remind me of my dad's stories as a child during the war.  They did not have alot of money and they used to stalk the local street vendor who made these until he gave them one.  He think's it's so funny now that you can get a bag full for a couple of bucks.  At the market, they are 1$ each and come in Custard and Chocolate as well.  The real thing is Red Bean.  The turn over is crazy so you are always going to get a volcanically hot one.

This was a new one for me.  Actually, I do not recall a Filipino stall the last couple of years.  It may well have been there but they were especially boisterous this year.  I had the Filipino Banana Fritter.  It was a Banana wrapped in a thin Pancake and deep fried.  They had Chocolate and Carmel Sauces to top them with as well.  It was cold and rather oily.  I think I will skip this next time unless I see them come straight from the fryer.

There is alot more interesting food but this is what we had.  You can also find alot of Offal if that is your thing.  As well, there is traditional carnival food like deep fried anything.  There was an interesting Japanese stand that did 'Burgers' where the bun was made of pressed rice but they only had meat ones so I could not try it.  Shame.

We also bought Razor Blades, Toothbrush and Wallet in the Flea Market area.  The Market is easily 30-40% bigger this year and the layout had changed.  The large area formerly dedicated to the stage is filled with stalls.  The stage is along the long edge with a smaller seating area which is fine because I never see anyone watching the shows.

Cost: $ (bring Loonies and Toonies)
Ambience: Crazy crowded Asian street Market
Vancouver Summer Must

Richmond Night Market

12631 Vulcan Way
Richmond, BC V6V
(604) 244-8448
www.richmondnightmarket.com

Jul 28th - Cold Salmon Rice Rolls - Leftovers

This is what happens when you buy an enormous Whole Salmon on a Sunday, particularly when you cannot abide throwing food away. Actually this use of leftover Salmon worked out well, because it was pretty hot today. I suggested making a Quiche but D did not want to turn on the stove.

You can buy all these ingredients in any Asian section of a supermarket or Asian foodshop. The wrappers would normally be in the same aisle as the dried rice noodles. They look like clear, semi-translucent discs. They are super easy to prepare though a bit tricky to manipulate but that is half the fun. We don't prepare them all and sit down. We like to do them Taco style with all the stuffings out and the wrappers stacked up next to a pie plate filled with warm water. Well, I like do it that way. D would probably support my making all 6-8 rolls to sit down too.

The only prep work you need to do is wash and chop some of the vegetables and soak the vermicelli noodles.  You can make a Dipping Sauce of the same marinade for the noodles below and add some chilis or Chili Flakes.  

Our stuffings were:

• Cooked BBQ Salmon from Sunday July 25th's post
• Washed fresh Basil
• 1 Carrot, grated
• 1 Cucumber, julienned
• Chilis (optional)
• Other dipping options include Peanut Sauce

To assemble a Cold Roll, you  need a pie plate that is big enough for a Rice Wrapper to sit in with room.  Fill with slightly warmed water.  1/2 Boiled to 1/2 Room is a good rule of thumb.  If you use water that is too hot, then they wrapper will disintegrate.  We lived and learned that one.  Let it soak until it starts to soften to the texture of wax paper, 30 seconds and turn over and soak some more.  I like to take it out a bit earlier than D, so it is a bit more durable when I'm trying to roll.  To be completely honest, we are both lousy at the rolling of these things. Like a Burrito, you want to add the ingredients in a cigar shape down the middle.  Bring up the short ends at the top and bottom of the cigar and then roll the flaps over. I do not know how they get them so tight in the shops.  Ours are loosely affiliated ingredients generally agreeing to stay in the wrapper for most of the time I am eating it.  Still they are fun too do and tasty nonetheless.

Vermicelli Noodles for Cold Wraps

2 bunches Bean Thread aka Cellophane aka Rice Vermicelli Noodles
(the packages normally come with individual sized portions about the size of a tennis ball)
1 T Thai Fish Sauce
1 T Rice Wine Vinegar
1 t Mirin (optional)

Bring a small pot of water to a boil. Boil the Noodles for 2-3 minutes max. I know some people say just soak them. I find them WAY WAY too chewy that way. Upto you to experiment and discover. Drain immediately and shock with Cold Cold water in the strainer until the noodles are cool to the touch. The noodles are thin so you should use a seive.

Drain well, press with your hand to get rid of alot of the moisture. The noodles will continue to absorb. Take some scissors and run through the noodles a couple of times. You could do this before boiling but they are difficult to cut when dry. It makes biting into a roll much easier.

Toss with the Fish Sauce and Vinegar and set aside.

June 30th - Española Island - Galapagos Boat Cruise - Day 2

Sealion on Española Island with our boat in the back

The first night of our cruise was the longest sail for the trip.  Half our boat had been on the boat already for half a week and they had said it had been calm until then. The boat sails back to Santa Cruz and half the boat leaves and a new half group comes on.  I'm not sure why but it was interesting to meet more people and say bye bye to the more irritating ones... I won't name names but I will say 1 refused to wear a bra and the other got hair extensions for her trip the Galapagos. WTF?

Anyhoo, when I mentioned that we all were ill at some point on the trip I want to be crystal clear that it had nothing to do with the food.  It was the ocean.  There was considerable motion the week we were on.  I understand there were some storms off the coast of Chile that we were being affected by.  And boy oh boy were we ever.  The first sail was delayed because of a meeting our guide had to attend so we did not set sail until after midnight.  We were moving until after breakfast the next day.  Since we were trying to keep to a schedule, we were hauling ass.  I could not even keep down toast. 

Once we landed on lovely Española and touched our feet down, I felt much better.  I was famished by lunch.  Tutu had prepared a Noodle dish in the Ecuadorian/Chinese style.  Chinese food is very popular in Ecuador as they are in Peru.  However, in Peru, there is a notable Chinese population whereas in Ecuador, I really did not note much if any of an Asian minority not even in the restaurants.  They, restaurants are called "Chifas".  The food has adapted to local ingredients and tastes as often happens like say Carribean Chinese food is different still.  The most popular dishes are Chaulafan which is basically Stir Fried Rices.  The other is Tallarines or Noodles.  They usually use pasta noodles.  Then there is a mix of both on a plate as well!

Lunch was Tallarines con Camarones (Shrimp Noodle Stirfry) with Asparagus and Salad.  The Shrimp were abundant, large and delicious.  The Asparagus was fresh and well cooked.  It was much much much better than the Chifa I went to in Quito.

For dessert, we had Strawberries, which are called Fruitillas not Fresas in Ecuador, with whipped cream.  I was starving by then so this was heaven.

Española was beautiful and it's most famous resident is the Albatross.  It has an enormous wingspan and is known to stay at sea for years on end and return to Española to nest.  The landings were hilarious.  Because of their large beak and wings, it's legs do not really help much in landing. It would basically plop down quite clumsily.  To court another Albatross, they would duel with their beaks which looked like arguing.  It was adorable.

Albatross on a nest on Española  Island

Dinner for me was stuffed double cooked Eggplant, Green Bean Salad, Garlic Roasted potatos and Slaw.  The slaw for me was way to creamy but others just lapped it up.  I like the vinagrey type but that's just a matter of preference.  I thought my eggplant was the main but Tutu prepared a piece of fish for me as well.  The eggplant was wonderful and I did not necessarily need the fish but I did need my strength after all the hiking and snorkelling.  The Potatoes were YUMMO!

It was straight to bed after a bit of tea and chat.  Everyone was still a bit scarred from the night before's sail so we wanted to be asleep before we moved again.  It was much shorter this time so it was all good.

Jun 16th - Black Bean Ginger Eggplant and Tofu Stir Fry

Off to a wine seminar with a friend tonight.  There is a special tasting for Piedmonte wines of Italy.  The advertisement for the event did not specify if there would be food and we knew we would be tasting at least 6 wines so I played it safe and ate.  That said, when we got there, there were great cheeses and cold cuts.  Actually, we're pretty sure that my friend K got sick off of the Salami because that was the only thing I did not eat. Yikes.  Poor thing.  The wines were lovely though.

Black Bean Ginger Eggplant (Aubergine) and Tofu Stirfry

1/4 c Onion, chopped
1 large Japanese Eggplant, 1 inch slices, halved
200 g Extra Firm Tofu
3 cloves Garlic
1 inch fresh Ginger, match sticks
2 Scallions, chopped, Greens and Whites separated
2 T Black Bean Sauce
1/2 T Chinese Chili Garlic Sauce
1/4 - 1/2 c Water

I par roasted the Eggplant and Tofu in the oven so I would not have chewy bitter Eggplant.  You do not have to do this.  I was also in a bit of a rush so there would not be alot of simmering time.

Toss the Eggplant and Tofu in some Peanut Oil.  Spread in 1 layer in a non-stick or lined baking sheet.  Bring the oven to 450F.  I like to Rapid Preheat, if you oven has Convection... i.e. Fan.  It adds the convect effect along as well as quicker heat up.  Convect cooking is faster which is why most pro kitchens use them and why you typically will not wait in a restaurant for 2 hours for dinner. When the oven hits temperature. I turn the oven off.  DO NOT open the door.  Just let them sit in there until you are ready to use it.

While the Eggplant and Tofu is in the oven and the oven is coming up, I do everything else.  It is highly recommended to have all your vegetables chopped before you WOK.  Chop before you Wok!  As well, have your sauces to hand with spoons ready.  If you plan to do your classic Chinese, sauce slurry of potato starch and water to thicken, do that before you start unless you are super adept at multi-tasking and wokking.  I am not using a slurry.  I do not need it super thickened nor do I like when it gets too gummy.  Just control your moisture.  I like it when the sauce oozes into the rice.  Prefer it.

Heat the wok on high.  Heat 1 T of Peanut Oil High.  Add the Onion and toss by scooping and turning, scooping and turning.  1-2 minutes.

Add the Ginger and Garlic.  You may want to turn the heat down to Medium High. 1 minute.  Do not burn the Garlic.  Add the Eggplant and Tofu from the oven. Add the Scallion Whites. Toss, scoop and toss.  If it gets dry or sticky, add a couple T of Water instead of Oil.

Turn the heat to Medium.  Add the Sauces right into the Wok on top.  Toss a couple of times and spread through.  Then add the water.  Add more if you like it looser.  Do not use more Black Bean sauce than I've indicated.  You may even want to use less.  It goes a long way!

Let it simmer for a few minutes.  Serve on Warm rice or Quinoa.  Garnish with Scallion Greens.

Jun 8th - the Noodle Box - Affordable Noodle Joint in Westside

I thought I could squeeze in an errand at lunch in Kits if the buses cooperated. I wanted to take my useless almost new Samsung (boo!) Camcorder in for repair. I found a repair shop in Kits that told me they worked on my model and at the last minute, used Microsoft's Bing to write down their address before heading out. Kits!? Why did I think it was closer to home? Well, that is because Bing is one of the most useless search engines out there. Seriously, I would sooner use Altavista if it were still around. The Top Results are so often ridiculously unrelated it is normally laughable, except when you are sent west to Kits instead of east to Mount Pleasant. Grrrrr! Well, I had it in my head that it would give me an excuse to go to the Noodle Box on 4th as well as get my stupid Samsung P.o.S. fixed. Of course, late back from lunch and all I got was a belly full of noodles.

The Noodle Box is one of those places that suit me quite well. While casual and affordable, it is focussed in it's offering with enough authenticity not to be mall food and great variety to keep you returning. This place sort of reminds me of, in concept, of the Soup only place Vancouver could thoroughly benefit from having. I.e. no muffins or sandwiches or tangential accoutrements. Just Soup. And in this case, Noodles in a number of Asian genres: Indonesian, Japanese, Chinese, Thai...

Your order is Wok fried on the spot to order in their open concept kitchen. You can select your preferred heat level from their little heat chart. I normally get 'Hot'. It is pretty hot. I would not recommend most of you get hot, if I think it's pretty hot. That means it's very hot for most others. They use fresh chopped bird's eye Thai chilies for the heat. I made the mistake of ordering Extra Hot once, waded past all the admonishments flagged by the staff and spent that painful meal pretending I was okay with it.

I ordered the Indonesian Spicy Peanut Noodles today. It is light, thin rice noodles like the ones you find in Phad Thai, in a Peanut Sauce with a some veg... not alot. There was the general idea of the intention of vegetables but really there was probably 1/4 cup of Bok Choy stems and two pieces of bell pepper. Which was odd since I ordered the vegetarian option. There was sufficient Tofu though as well as Beansprouts on top. The sauce was pretty horrible. It was as thick as Peanutbutter. I thought about sprinkling water on it to loose it it up but thought people would think it was because I ordered the 'Hot'. Plus, I should not have to add water to my noodles. Anyhoo, it made it difficult to eat from both a palate perspective as well as purely functional. The noodles clung to each other wrapped in the gluey sauce. It tasted alright and if not for the extra kick I ordered, it may have been a bit bland. It would have benefitted from a bit more Garlic.

All in all, not the best visit to the Noodle Box but it was not the worst.  Peanut Sauce is tricky and the cooks need to taste to ensure the right balance.  My re-visits are not turning out well at all but this was better than Reef revisit.

Cost: $$
Location: Easy access East, North and West on 4th
Staff: Friendly

The Noodle Box
Kitsilano
1867 W 4th Ave
Vancouver, BC V6J
www.thenoodlebox.net
(604) 734-1310

June 5th - BC Spot Prawn Black Bean and Ginger Stir Fry with Soba Noodles

D was painting all day today.  After a hard slog of a year with rainscreening by unbelievably useless Western International contractors who I watched take down and rebuild our balcony not once but twice and have to repair the same wall 3-4 times, and take over 3 months to fix a sky light, it was very exciting to put paint back up on the walls, fix the carpet, and hang stuff back up.  As D was painting, I ran all the household errands.  I went down to Granville Island Fisherman's Wharf to buy some BC Spot Prawns off the boats parked by Go Fish.

We were not sure what we would do with them but we like to have them as often as possible during the season.  D reckoned we could use a recipe for Lobster or Crab with the sweet meat of the BC Spot Prawn.  We dug up a recipe we learned at a seafood cooking class that we have adapted over the years.  As well, we further changed the proportions in order to keep the taste the Spot Prawn front and centre.  Hence, the amount of Black Bean sauce in this version is about 20% the original but no less tasty!

We served this on Soba Noodles, prepared as per package. You can serve on Rice as well.

Black Bean Ginger BC Spot Prawn

1 lb live BC Spot Prawn
1/4 c Black Bean sauce
1/2 T chopped Chinese Chili (from a Jar)
1/2 c dry White Wine
1 inch fresh Ginger, chopped
2 cloves Garlic
1/4 c Water, as needed

This will not take long so: 1. Chop everything and have it all with in reaching distance of your secondary hand.  (i.e. the hand your wok spatula is not in). 2. Have the fan on.  3. Heat on as high as you can get it. 4. Do no go anywhere or try to multi-task.

In a hot wok, eat some Peanut Oil or Canola Oil (neutral flavoured oil with a high smoking point), 1/2 T - T (Big T means Tablespoon on YUMMO and most books. Little t means teaspoon.  There are 3 t's in a T and there are 3 T in quarter-cup.).

In the wok, add the Garlic and Ginger and Prawn.  Stir for 3 - 4 minutes.  Move alot.  Add the White Wine.   Stir for another 2-3 minutes.  Add the Chili and Black Bean sauce.  Stir until even coated.  Add water as needed if too dry or add more wine.

You can leave covered if you are not ready but off the heat.

Serve hot on the noodles.  Garnish with Spring Onion, optional.

We had a bright, Ferrari Carano Fume Blanc 2009 Sauvignon Blanc. Great with the spicy seafood.

May 26th - Enoki Mushroom and Pea Risotto with Crispy Tofu

D was supposed to eat out for work tonight so I was going to experiment with an Asian inspired Risotto.  I got a text quite late in the day that he was coming home and offered to cook because of the late notice. Yay.  I insisted he try my planned experiment.  He was mostly on board but he would not go for the Miso broth nor would he take direction on what order I wanted stuff to go in the pan.  Worth a shot. Still, without cheese, this Asian inspired risotto which is a sort of tribute to what we used to call 'MulBap' as kids. Basically when we take the last bit of rice we have in our bowl and dumping into our soup.

Enoki Mushroom and Pea Risotto with Crispy Tofu

1 c Arborio Rice
2 Green Onion, chopped (keep the Green and White separated)
1-2 cloves Garlic
1/2 c frozen Peas, defrosted by rinsing under tap
200 g package of Enoki Mushrooms, roots cut off, separated
1 c dry White Wine or Rice Wine like Sake or Soju (not the vinegar)
1.5 l Vegetable Broth (or Miso Broth)
2-3 T Butter
Salt and Pepper to taste
1 additional Green Onion, for garnish

In a small saucepan, bring the broth to a boil briefly then reduce to low low.

In a large sautee pan, heat some Olive Oil or Canola Oil if you want to go all Asian on medium heat.  Add the Green Onion Whites only.  It will only take 1-2 minutes to soften.  Add the Rice.  Stir until all the rice is glistening.  Add 1 t more oil if you feel it is necessary.

Add the wine in a big circle.  When it is mostly absorbed. Add a ladel of the broth.  Stir with a wooden spoon constantly. Stir and Stir until it is mostly absorbed.  You will know when you can draw a line down the middle of the pan with the spoon and it does not immediately close in on itself. Add another ladel and continue.

When you are about 2-3 ladels away from the end or about 25 minutes in, test a bit of the rice.  It should be al dente but nearly there.  You can never tell because so much can vary with stove temperatures, humidity, fans.  So if it is still way hard, then add a bit more broth to the saucepan.  If it feels like just over al dente pasta, you're about there.  Add the Peas and Mushrooms.  If not wait another ladel or two before adding the veg.  I like my risotto on the slightly softer side but not mushy.

After the Veg goes in, add another ladel or two and stir as usual test.  Add the last ladel, mix in slightly. Dapple the top with the butter and cover and set aside for 10 minutes.

Garnish with with the extra Green Onion and a few drops of Sesame Seed oil (optional).

On the side in a non stick skillet heat a teaspoon of canola or peanut oil.  Slice 200 g of Extra Firm Tofu.  Add to the hot pan.  Let sit without moving for at least 2 minutes until slightly browned.  Turn and brown again on the other sides.  Serve on top of the risotto.  I had planned on cutting into cubes and mixing into the Risotto but D when another way.  It worked too.

YUMMO! and no cheese.

May 22nd - Saturday Field trip to: Namu, Boccolone and Rose's Cafe at the Ferry Building Farmer's Market

Saturday morning visiting San Francisco means a couple of things.  We normally hit Ritual Cafe but O does not live in the Mission anymore so it would have been a big detour in the car.  Instead we went directly to the Ferry Building to eat breakfast at the Farmer's market.  The tents occupy the large area on the water side of the Ferry Building as well as the front on the sidewalk. 

There are alot of local farmers with produce and meats. Along side them are about a dozen food stalls, much more than we have in Vancouver.  Last time I had a FANTASTIC mixed Ceviche Tostada but I guess it was not in season or they went another way but they were serving Mexican inspired breakfast instead. 

O directed me to a Korean fusion stall run by a local restaurant called NAMU.  I wonder if is the 'anglicised' word for sprout.  Not sure.  Anyhoo.  They had a funny menu that incorporate both Western and Japanese food concepts with Korean classics. 

I and O ordered the Kimchee Okonomiyaki or Korean Kimchi Pancake with the Japanese touch of Mayo and Okomiyaki Sauce with Bonito Flakes.  I ordered an Organic Egg on top which they drop on top at the last minute so it is barely cooked by the heat of the pancake.  That is a tribute to the Korean dish, Bibimbap. O was not so jazzed.  She's never liked underdone yolks whereas I cannot handle a wholly cooked yolk.  It tastes like a big ball of lard to me.

We also ordered some Gamja(Potato) Fries which were topped with Bulgogi (BBQ Beef) and Gochu Jang Chili Paste). D had Korean Kalbi (Korean Short Ribs) Tacos which were Rice, Daikon and Kalbi in a Kym (Seaweed) Taco 'shell'.  It looked more like Kym Bap than a Taco really but we were in San Fran.

The pancake was awesome.  Nice spice but probably toned down a bit for non Koreans.  The nice bright Organic Egg on tip added a lovely velvety mouth feel. The bottom was a bit mushy and could have handled a bit more time on the grill. MMMMM I am going to try to experiment with that at home when D is away.  D like the Tacos but they were pretty small for a meal.  But luckily D was thinking ahead to his next stop that he had planned before we left home.  The Gamja Fries were good but I do not like the name.  It's redundant, no? Potato Fries? Who says that?  We thought we ordered the Garlic Fries we saw someone else order but it was like a Korean Poutine.  I avoided the Bulgogi which O and D were fine with :P but I really liked the combination of the Fries and Kochu Jang.  Who knew?  MMMM

Namu
Ferry Building Saturday Farmer's Market OR

439 Balboa St

San Francisco, CA 94118

(415) 386-8332

www.namusf.com/html/namu.html


 
(three and a half)

This is part of D's bacon pilgrimage.  As per my post on Dynamo Donuts , FoodTV is Bacon obsessed and we are FoodTV obsessed.  We saw this on 'Best thing I ever ate' which is a pretty annoying show.  It's just the same usual suspects patting each other on the back and basking in their own manufactured glory.  Whatever.  Anyhoo, I was mid channel flip when D caught sight of the Salumi Cone at Boccalone.  Finely sliced, three types of Salumi layered in a cone.  They set them up in a wooden holder and when you order a cone, you select your own cone.  O liked it but D did not think he got three types.  The review was that it was tasty but not worth chasing down. If you pay a bit more you can select your meats rather than taking the pre cuts.

Cost: $$-$$$
Location: Ferry Building
Staff: Happy

Boccalone
1 Ferry Building
San Francisco, CA 94111
(415) 433-6500
http://www.boccalone.com/

 

V and P arrived a bit later and decided to go for something slightly more breakfasty.  They hit the very popular Blue Tent at the top of the food area of the Market. There is usually a huge line.  Since it was closer to noon, there were only a few people left.  The place is always moving.  There are two big pans the back for their yummy home fries... not potato home fries because that would be redundant.  They are constantly being replenished.  When I see the turn over like that I'm somewhat concerned that potatoes may be underdone.  They certainly did not look par cooked going in the pan.  They were nice and crispy.

V ordered a Mushroom Scramble.  It was a nice Organic Egg Scramble heaped with at least 4 different types of mushrooms including Straw and Shitake.  I think I recognised a brown version of those Asian mushrooms that look like large Enokis.  The name escapes me.  Finally there were Buttom mushrooms.  This worked out well for me because V did not want anything but the Buttons.  I asked her why she ordered this then to which she woefully exclaimed she did not know.  P ordered Seared Tuna Pesto Sandwich with a lovely Root Veg Salad.  He loved his Sandwhich and yet again left me most of the Veg! Yay!  Does it look fantastic?  He said the dressing was far too acidic for him and it was pretty acidic, I agree.  But how can I say now to such lovely Artichokes and Radishes. MMMMM  I could not eat all of it though because of the acidity.

I may go back for the scramble but like I said, when I go to the Farmer's Market there, I'm usually looking for something I would not make myself at home or could not get in Vancouver.  If I were in that kind of mood, I may have returned that salad for lack of balance in the dressing.

Cost: $$
Location: Prime Farmer's Market real estate
Staff: fast

Rose's Cafe (Rose Pistola / Terzo at Ferry Building Farmer's Market)
Ferry Building Saturday Farmer's Market OR

2298 Union St

San Francisco, CA 94123

(415) 775-2200

http://www.rosescafesf.com/