Eat Your Heart Out

My my my, how fast a semester whizzes by! I only have a week left of school and I’m not quite ready to leave yet. Too many great memories were made this year, too many wonderful people were met, and too much good food was eaten! Like that transition? Now I’m not about to go all sappy and post about my life (it’s real tempting, trust me), ‘cause this is a food blog after all, but I might do a personal entry on my new WordPress if you want to check it out (I have my portfolio, films, and more on that website if you want know more about me and what I do—yes, I’m a multifaceted person with other interests other than food, though food is pretty darn awesome).

Now back to FOOD! So I’ve had the privilege to eat great food this semester despite running around like a chicken with its head cut off (hrm… a bit too morbid of a visual? I think not! Seriously, film school can drive you crazy). Driving from LA to San Diego (Hometown! WHOO!), and vice versa, I’ve gotten the pleasure to stop by Irvine where my bestie, Miss Michelle, goes to UCI. Luckily, Irvine is a wonderful city with lots of yummy Asian food. We went to Classroom 302 (there’s one in Rowland Heights too), which is an awesome Taiwanese comfort food restaurant. All I have to say is, it’s the BOMB. Their food makes me all warm inside and proud to be Taiwanese. So good.

Continuing with Asian food, I went to Little Sheep Mongolian Hot Pot with the fam a few weeks ago and it was delicious. I’ve been there a couple of times already, but it never gets old. I was told that their soup is boiled with bones for hours and hours to create that flavorful broth. Plus, they toss in all these different herbs and spices. It’s a great place to go when the weather is cold, but don’t go alone or in a small group! Hot pot is a family style kind of dining (the best kind of dining, I think).

And Nickel Diner… AGAIN! Man, Nickel Diner has to be one of my favorite places now. The service is impeccable (I think my water was filled like 5 times that night… I take a gulp and there’s the waiter waiting to fill my cup!) and the food is nom-worthy. I’ve been there twice since my visit with Miss Kathryn (once with my lovely sister and another time with the fabulous Miss Melissa) and both times I got their beef stew with mushrooms. It’s so good and the mashed potatoes are so creamy. They also have carrots and parsnips on the side that creates this interesting texture and sweetness to the whole dish. And of course their dessert was top notch. That s’mores cake… the waiter brought a blow torch to our table and lit the marshmallow top like roasting a marshmallow on the campfire. Points for presentation! 

Speaking of repeating places to eat. I headed back to Bossa Nova for a third time. The food was delicious as usual, but I can’t say anything stood out to me this time around. Just enjoy the pictures and drool. DROOL.

And lastly, Sage. Now I went to Sage because my friend was doing a food magazine project and she needed to photograph vegan food. The avocado bruschetta was amazing, but I have to say I wasn’t impressed with the entrees. I had the mushroom steak and it was so sour! And the mashed potatoes weren’t anything special. Plain really (but I suppose that helped with balancing out the intensely sour mushrooms). Irene’s dish looked amazing, but it was kind of sour too. She actually didn’t end up finishing the dish because it had pine nuts in it and she’s allergic to nuts. Whoops! All I have to say is that I’m glad I’m not vegan. I love meat and butter in my mashed potatoes. Mmmm… 

With that being said, I’m heading out to eat Brazilian BBQ tonight at Samba Brazilian Steakhouse. Peace out.

Happy Saturday

I love recipes. The measurement, the instructions, the time increments… I feel like I can’t go wrong. Once in a while I’ll do some improv cooking with whatever food is left in my fridge and most of the time something edible comes out. But sometimes… MAGIC happens. I made a tasty bagelwich today (I have no idea if other people have coined the term “bagelwich” yet, but I’m claiming I came up with it for now!). I had half an onion, an egg, a frozen bagel, and some cream cheese moping around in my fridge (Yes, I imagine they were moping. Who knows what food does when the fridge light goes out?!). I finely cut the onion and then sautéed it with some Asian hot sauce (I like things with a kick) and soy sauce. I cooked the onion strings until they were a golden brown. Then grouped the onion together in a bagel-sized circle and cracked the egg on top. After the egg was partially cooked, I flipped the egg onion pancake-like creation so that the egg was cooked all the way through. I toasted the bagel and put a happy helping of cream cheese on both halves. Put it all together and violà! It was GOOD.

Later today I also made Jello! I had lemon, grape, and strawberry powder left over from baking (I got a lot of compliments for the Jello Pastel Cookies I made a few weeks back), and decided I wanted to make rainbow layered Jello. I don’t know about you kids, but Jello wasn’t a huge thing in my childhood. It was not an Asian snack so-to-speak. I remember trading some stuff in my lunch box with a boy who had orange Jello in fourth grade. Good times… Anywho, Jello is just so fun and I remember my friends’ moms making layered Jello for kids at school. Although it took longer than expected (you got to wait till each layer is settled and somewhat firm to pour in another layer), it was totally worth it. Look at it! It’s so beautiful!

Today was a good day. It was incredibly busy, but good. It was a happy Saturday and these simple food creations just made it all the more better. I hope you have many happy days ahead. =)

Dining in LA

These past two weeks it’s been dineLa Restaurant Week, so you can just imagine how excited I was. Last time I went to Libra Brazilian Steakhouse with three other friends and this time… TWENTY-ONE PEOPLE came! After much voting, we decided on Cafe Bizou, a French restaurant in Santa Monica. The set menu was so legit:

The food was delicious. I’d love to go back there another time to try other things. I highly, HIGHLY recommend this restaurant. À bientôt!

Nom Nom Nom

As much as I love cooking and baking, I love eating as well! I got to eat some scrumptious and not-so tasty food in the last couple of months (especially when finals were coming around the corner and I had to turn to take-out or frozen food… shudder). Lately, a lot of food trucks have been parking around USC. So far I’ve been a repeating customer for The Boba Truck and Wake N Bake (I’ll do a review on Wake N Bake soon. But seriously, a breakfast-food food truck is an awesome idea). But those two lovely trucks aren’t being featured today. No, today we are going to talk about Cheer Burger. I should have checked Yelp before buying anything, but it looked like the most legit truck that night and the pictures looked so good… what a fool I was. I got a salmon burger with garlic fries, which sounds good… right? I even paid more for salmon ‘cause I thought I needed my omega fatty acids. First of all, the price is too high. I think I paid about $12! And the sad thing is that I WAS TRICKED. So I thought fries came with the meal, but I wanted to double check. The man on the truck told me yes, so I decided I’d upgrade a bit to garlic fries (girl loves her garlic)—just a dollar more. Little did I know that fries were an extra two bucks more, plus one dollar more for garlic ones! After paying (I decided to just go with it… hoping I’d be blown away by my meal), I took my baggy home to eat. Unraveling the meal I saw fries that were covered in garlic powder and a sad looking salmon mush burger. I was super disappointed in the fries! I expected fresh minced garlic! Not this salty power stuff! And the salmon was ground up and couldn’t hold itself together. It was not a tasty burger. I ate the whole thing out of starvation (which by the way is suppose to make a meal taste even better… so that says a lot about this meal) and ‘cause I didn’t want to waste $12 “worth” of food. Sad day. If you want to taste awesome garlic fries, I highly recommend Red Robin. Their garlic Parmesan fries are delicious and hot, and… brace yourself… BOTTOMLESS.

 Moving onto to better food, have you ever been to Bossa Nova? It’s in Hollywood and close to Reality LA (an awesome church I go to). I got to go with my sister recently and try their banana special pizza. Did you read that right? Yes you did. Banana on a pizza. I went to Bossa Nova last year with some friends, and saw my friend munching away at this bizarre sweet pizza. Basically, it’s a pizza with no sauce, but has mozzarella, cinnamon, and bananas. And I have to say… it’s gooooooooood. Nothing tastes weird or out of the ordinary. All the flavors work well together and the mozzarella doesn’t take away from the pizza, but enhances it. My sister got the pesto verde pizza, which is has a pesto sauce (we love pesto!) and it was delicious as well. Oh, and the bread they give you before the meal is so fluffy and tasty! If you can’t tell already, I highly recommend this restaurant. Their pasta is also nom-worthy (I had it last year and remember scarfing down the whole thing, no shame).

 

 

Have you had the best ramen in the world? ‘Cause I have! Okay, that might be a tad dramatic, but the ramen at Daikokuya is the best I’ve tasted so far. They only have one ramen dish: Daikoku Ramen. Now, you can get it either with the noodles in the soup or not (I opted for the noodles already in the soup while Christina—the lovely lady in the picture—chose the other), but it’s the same thing. All that’s in it is noodles, a boiled egg, bamboo shoots, bean sprouts, green onions, pork, and soup. It’s so simple, but oh-so good. The pork literally melted in my mouth. The wait was a little long, but it’s understandable why so many people wanted to eat there. I found out about this through my trusty eat.shop los angeles book. And what made this meal even better was that I got to share it with Christina. We got to catch up and the conversation was wonderful. After all, having a meal should be an experience, which includes the company you keep.

Last, but not least, J.Wok. Now, I’ll just tease you with these pictures ‘cause I plan on filming (that’s right… FILMING! I finally got my Canon EOS 7D and am ready to shoot!) at J.Wok. The vlog will include an interview with the owner, a critique of the food (not just mine, but other people as well), as well as mouth-watering footage. So until then, feast your eyes on this!

The Holiday Jolly Jiggle

Oh my goodness. I want to kill blogspot right now. So I've had all my entries all typed up and ready to post, but blospot keeps having these photo upload problems. I take the time to create these food collages, but certain ones can only be uploaded. It's bizarre. I was hoping blogspot would fix this in the last few days, but nothing... so I'm forced to upload all these huge images and, thus, have these ridiculously long entries. Also, this entry was meant to be posted before the New Year. My apologies!
- - - - -
Oh how I love the holidays! Not only does it mean vacations, spending time with family and friends, but FOOD (and thus, food comas and more fat—jiggle jiggle). C’mon. You should have expected it! It’s a food blog after all… With that being said, I cooked and baked quite a bit this year. Let’s start with Thanksgiving! So the weekend before going home for Thanksgiving break, some lovely people threw a Thanksgiving dinner at a friend’s house. I volunteered to make dessert and automatically went on Punchfork for inspiration. One of the top rated desserts were peanut butter s’more turnovers. You know what a s’more is (in case you don’t, it consists of a roasted marshmallow and chocolate sandwiched between graham crackers), but what is this peanut butter an turnover business? Basically, you add a dollop of peanut butter on a s’more (minus the marshmallow, which will be added to the top later) and wrap the whole thing in puff pastry! AH! Not knowing how many people were going to show up, I made 48 servings. Yes. FORTY-EIGHT. I was like a machine. Thankfully, this recipe is really easy and everything is practically pre-made. I got a pretty good response from diners (one girl took some to go! That make me especially happy!), but I wasn’t a fan of them. It’s a heavy dessert and the portion is quite big. Very filling.

Onward to the next Thanksgiving dish… or rather MEAL! My sister and I were crazy this year and decided we’d make Thanksgiving dinner. Now, I won’t go into detail about every dish, but I’ll list what we did make: green bean casserole, mashed potatoes, onions stuffed with stuffing, cranberry sauce, lemon-thyme turkey, and banana bread. Just looking at these pictures makes me full. I think the dish I want to highlight in this meal is the onions stuffed with stuffing. First of all, they’re gorgeous (especially the red onions). My sister and I spent like half and hour hollowing out these massive onions and were bawling as a result. Oh, and my hands smelled like onions for the next few days. Lovely. However, the stuffing in the onions was a bit of a disappointment. It wasn’t moist and flavorful enough. We did forget to bring the bacon fat (we prepped the night before in LA and drove all the way to San Diego for the actual dinner), so that played a huge role in the resulting dish. The onions were a bit too thick as well. Despite what it says online, I recommend only one layer of onion for the casing. It’ll be a bit difficult to get it that thin without breaking the whole thing, but it’s definitely possible. Oh, and the mashed potatoes—my favorite dish—were so creamy and delicious. Lots of butter and cream cheese, folks. 

And finally, strawberry crumb bars. I made these scrumptious bars for a Christmas party and they’re quite popular with my friends. Now I’ve mentioned this lovely dessert before, but I always forget to take a picture of them! So here they are! Now, the original recipe calls for blueberries, but I go according to the season (or rather, what’s cheaper). Because strawberries are so big, I sliced half of them up and then blended the rest to create this strawberry concoction. Also, I add a good helping of brown sugar on top to create a more crunchy sweet crust. If you serve this dessert hot, it’s like cobbler! But if you want to serve it as crumb bars, I suggest refrigerating it overnight. This dessert is pretty easy to make and just has enough sweetness and tang.

With all that said and done, I think I—along with everyone around me—gained several pounds this year. Oh boy. Well, the New Year’s is coming up and that means the oh-so popular resolution of losing the weight… But for the time being, enjoy that extra jiggle you got and Happy Holidays!   

Let Them Eat Cake

My, my, my… I haven’t posted in quite awhile. Granted, I have been extremely busy with the holidays and finals, but I found out that I do have some kind of following on this blog and should not disappoint the people that actually read it (thank you for those who do!). Although I have been busy, that doesn’t mean I haven’t been cooking, baking, and going out to eat. Quite the contrary! I actually have a lot to blog, but rather than put it all in a super long entry that no one should have the patience to read, I’m going to break it down. I’ll to be posting multiple entries in the next few days. Each entry will focus on a certain theme so my writing will be more cohesive than normal! With that being said, my first of many entries this week…

- - - - -

Like the title? In the past couple of months there have been a couple of occasions where I needed to bake a cake. The first was my roommate’s birthday. Now Miss Samantha is one of my closest friends at USC and quite a special girl indeed. She’s the most put together person in my apartment, yet she’s not afraid to bust a move when we have random dance offs in the bathroom. I think she’s really from the period of Jane Austen and poofy gowns (When’s that? 1800’s?). I figure she time traveled in Doctor Who’s TARDIS. Anywho, I thought I should bake what the girl loves best: red velvet cake. She especially loves the red velvet cake from Lemonade, but I thought I would take a crack at it. Result? Turned out pretty well! It was dryer than the cake Lemonade has, but all in all not too bad. It wasn’t as deep red as I would have liked though. I used the whole red food coloring bottle and it still wasn’t enough! The cream cheese frosting was super yummy and I could help spoon feeding myself the leftover frosting after the cake was all done. My good friend Cristin also helped! She’s quite the baker herself and we plan to have many more baking escapades in the future. Now, I’m not a great judge of red velvet cake. According to Sam and other friends’ comments, the cake was good. Now I say I’m not a great judge of red velvet cake not because I’m bias of my own baking, but because it confuses me. RED VELEVET CAKE CONFUSES ME. You see, most flavors come from something natural. I can eat a grape flavored Jolly Rancher and say it tastes like a grape. However, red velvet is a whole different thing on its own. It’s like chocolate—in fact, it has cocoa in it—but it’s not chocolate cake. And what’s the red coloring for? It’s just for aesthetic reasons, but it throws me off because I assume I should taste cherry or strawberry. I do like red velvet, but I find my eyebrows scrunched together trying to figure out what I’m eating.

Now the next cake-ish thing I got to make were key lime cheesecake bars. My discipler, Kelsey, is the sweetest, most adorable and joyful woman I know. As a going away present (she graduated this winter and is going up to NorCal to get married and start a new life!), I baked her something she pinned on her Pinterest (if you don’t have an account now, you are missing out). I remember her showing me the different things she pinned on her wedding board and one of them were key lime cheesecake bars. I kept a mental note of that and decided to make it for her going away party. After spending sometime with my good friend Google, I finally found the original recipe. However, the website’s instructions were super confusing and I didn’t really trust the recipe. As a result, I combined the original recipe with another cheesecake one I found on Punchfork to make my own (if you’d like the recipe, comment with your email and I’d be happy to send it to you!). The original recipe called for a marble look, but I prefer the leaf design I made. It’s more orderly and dainty, I think. The bars were a hit and I was just so delighted to see Kelsey’s smile and hear her ask for multiple helpings. 


*I have no idea why, but blogspot won't let me upload my key lime cheesecake bar pictures as the collage-thing I made. So, this will have to do...

Love Language

For all the kids who don’t know what love languages are or aren’t familiar with them, love languages are different ways in how you express and receive love. There are five types: words of affirmation, quality time, receiving/giving gifts, acts of service, and physical touch. Although I already wrote this in my first entry (which I think is the best written entry so far—go check it out!), baking and cooking for people is a way I say, “I love you.” Now, I haven’t posted in over month because my workload has been maddening, but that hasn’t stopped me from making food! And every time I cook and bake, I’ve felt this overflow of love pour from myself into others. So my love language to others is giving (edible) gifts and acts of service (I’ll get to how I best receive love in a minute). I’ve especially been cooking and baking for people in my fellowship, Cru (or Campus Crusade for Christ). Whether you’re Christian or not, finding a group of people who just love on you and support you is so wonderful and I’ve found that in Cru. They have filled me with love, and so I naturally desire to want to fill them with food!

When I made pillow cookies last time, I had lots of egg whites left over and the first thing that popped in my head to make were meringue cookies. I know you’ve seen them at fancy French bakeries. I remember as a kid they were the most legit treat ever. They seemed like whipped cream frozen in time and when you bit into them, the whole thing crumbled and melted in your mouth. Meringue cookies were pretty magical to me. Being the college kid that I am and not having many resources, I didn’t have a whisk. Meringue cookies call for lots and lots of whipping so that the egg whites would be frothy. And thus, the fork whisk was created. I ended up tying two forks together and whipped that sucker like mad. I didn’t get the frothy consistency I wanted (it was still a little runny), but my arms were dying and I could only muster so much strength (cooking and baking is a work out, no lie). I used a plastic Ziploc bag (with an edge cut off) to squeeze the egg whites and sugar into nice swirl shapes and dusted them with Oreo crumbs to add flavor. They actually turned out pretty well. They were a tad chewy, but I heard no complaints!

POTLUCK! I’ve grown up opening my house up to people and so I love to invite people over to eat and talk. Thanks to the grace of my roommates, I threw a potluck for Cru and made spicy Italian sausage pasta. This is an original recipe. No Punchfork. I’ve made a similar impromptu pasta for my sister and her boyfriend before, so I knew what flavors I wanted to hit. If you are curious, I’d be happy to share exactly how I made it (pretty simple stuff). But, man, that potluck was amazing. Not only did I get to taste a bunch of other great dishes (it’s fascinating to me how people bring such different flavors to their dishes and how it kind of reflects their personality), but also the fellowship and conversation was awesome. Some pretty hilarious embarrassing moments were shared and laughter filled the room. Not only were our stomachs filled that night, but also were our hearts (wow, I think I even vomited a little in my mouth… but cheesiness is sometimes needed, and it is so true). 

Now, my aunt’s 50^th birthday…excuse me, I mean 25^th birthday… came around and my sister and I decided to cook for her and my grandma as a treat. I ended up making shrimp scampi. I’ve never worked with shrimp before. I love seafood and know how to peel the little buggers, but deveining? Say what?! Peeling, decapitating, and deveining the shrimps was the nasty part, but everything else went as planned according to the recipe on Punchfork (did I mention that I love that website?). My sister made a killer Asian pear tart that night as well. It was beautiful and oh so delicious (maybe I’ll make it in the near future myself). Although I do love the whole cooking process, my favorite part of that night was being able to cook beside the grand master, my grandma. She also loves people through her food and, boy, is she good at it. What really touched me was when she said she really enjoyed eating my pasta. I just remember thinking, “Wow.” I encourage all of you to go cook with loved ones. On a side note, the recipe calls for two lemons, but I would use just one. I thought the pasta was a bit too sour.

Last time I baked for Cru’s big group meeting I came with pillow cookies. This time: pumpkin ginger snaps! I had a bit of time on my hands this week, so I thought, “why not?!” The weather right now (biting cold… well biting for SoCal) really calls for holiday flavors and so I thought these cookies were super apropos. These fluffy delights were super fun to make and I got good feedback on them. One of the great perks of baking things with pumpkin, cinnamon, ginger, and cloves is that your whole apartment will smell like Christmas. I am so ready for winter break and the smell the ginger snaps made me want to curl up in a warm spot and listen to Christmas classics. But alas, I had to pull them out in the oven in 13 minutes and head over to Cru right away!

Lastly, I end with a chocolate cake. It was one of my apartment mate’s 20^th birthday and I found a recipe for, “the best chocolate sheet cake ever.” Now, a sheet cake is great and all, but it ain’t a birthday cake or at least it doesn’t look like one. My solution: put it in a round cake pan! I used the same recipe, but just had to bake the cake longer (using the round pan made the cake thicker) so it was baked all the way through. On top of the cake, I also made chocolate frosting from scratch. Although the original recipe calls for pecans, I used walnuts ‘cause I had a lot of walnuts lying around and it still tasted great.

Referring back to the theme of love language, I’ve already explained my love language to others, but the way I receive love the best is through words of affirmation. Hands down. Although I don’t cook and bake for compliments, it is so nice to hear when what you’ve made tastes good. Honestly, someone can just make my day by appreciating my food. But if I do make food that tastes out of whack, TELL ME. We all give and receive love in different ways and I’m just glad people have been so receptive towards my food. I’ll keep them coming.

*Looking back on this entry, this is so formal! It’s much more orderly than my other entries, but it doesn’t flow well. Well, you can only do so much when running on little sleep. At least I know that most (if not all) people are focusing on my pictures than my words.