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Category Archives: food

Fancy Snacks

Sometime in your life you’re going to think it’s a good idea to invite a few of your closest friends over to your place for drinks.  You’re not wrong!  When I have friends over I typically create some of the happiest memories of my life.  You just need to go about this with some tact so your cupboards aren’t left bare when the affects of the alcohol takes effect on your friend’s stomachs.  I suggest a preemptive strike by supplying snacks if you’re not going all out with dinner.

Now, my friends know that I’m fairly capable in the kitchen so their expectations are relatively high.  Here is a simple favorite that wont clash with most beverages you may be consuming (pairs best with white wine and bubbly).

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This is literately a slap it together kind of appetizer, snack, or hors d’oeuvres which you may have all the ingredients you need (besides the fish eggs) on hand already.  I took Chicken in a Biscuit, topped it with garlic cream cheese mixed with some chives, and topped it with lump fish roe.  I know lump fish roe may not be readily available at your local grocer so instead you could top it with crispy bacon bits or smoked salmon.

Serve these up at your next cocktail party and I’m pretty sure you’ll be asked more than once, “When is the next time we’re all getting together?”.

 
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Posted by on January 22, 2013 in food, Snacks

 

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Condiments

Today for lunch the Mrs. and I went out for Japanese noodles.  She’s a big fan of ramen so while we were wondering aimlessly with empty stomachs and I saw the restaurant I knew it was supposed to be.  Well, at least once we got inside…and I saw the menu…because let’s be honest, I didn’t even push the floor on the elevator, it just happened to stop there.

 

ANYWAY!!!  This place had some pretty good noodles.  Of course I didn’t get a card so I have no idea what it was called but they were tasty.  The point of this story however would be my fascination with the condiments that they provided.  They had some of the typical things, chilis, soy sauce, and garlic…but this was no standard overly roasted/fried garlic crumbs stuff.  This was grade A raw garlic with a press so you could add super fresh garlic to you noodles at your will.

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Perhaps even more impressive than the garlic press, was the sesame seed dispenser.  They had toasted sesame seeds in this container.  And you could hold it over your bowl, and spin the wheel thingy…aaaaaaannnnd PRESTO!!!Image

A twist on the magical wheel would send cracked pepper sized toasted sesame seed powder clouds floating onto your ramen. Not only was it super cool but it actually added a great depth to the broth.

Somebody please find one of these things and send it to me asap! I’ll be adding it to everything!

What’s your favorite condiment?

 
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Posted by on January 15, 2013 in food, Photography, Uncategorized

 

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My Favorites: Fried Chicken

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Finding yourself at the end of Kimberly Rd in Tst after dark can be a bit sketchy. It’s definitely not the dirtiest place in town, but it’s not where I would typically send my readers for a great bite. Yet here we are. Just on the corner you’ll see the grey blue walls sticking out like a sore thumb. Just slide open the door and you’ve reached fried chicken heaven! Or have you? I doubted it the first time I was brought here. The majority of the staff don’t speak English, or Cantonese. If you happen to know a bit of Korean or Japanese you’re in luck! Otherwise you’ll be going over your order a few times. Just order like this: “I would like an order of the fried chicken with no sauce.” It also helps to point at the first picture on the fried chicken page of the menu. Once they confirm your sauceless chicken you may request mayonnaise and/or spicy sauce on the side. I’m simply a purist and will have beer as my only condiment, thank you. With kpop videos blaring away, crispy juicy fried chicken in one hand and an ice cold glass of Hite in the other you too will be saying, “move over Kentucky, Korea has this fried chicken business on lock down!”

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*Caution* The rest of the food isn’t really up to par and the chicken is enough for two.

 
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Posted by on January 14, 2013 in Beer, food, My Favorites, Restaurant Review

 

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My Favorites: Scallops

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Last night we celebrated my mother and grandmother in-law’s birthdays.  Eating with my mother in-law is always a real treat as my father in-law is a HUGE seafood lover.  I happen to enjoy it as well and can appreciate that every meal must have some seafood component.

The entire meal was fantastic.  We went to our favorite neighborhood haunt 張記 Cheung Kei which you can read more about here.  One of my new favorite things about this restaurant is that they will let you bring in your own food and they will cook it for you.  We do this mostly with fish that my father in-law catches but this time it was my brother in-law who brought the goodies.  He brought 2 fish which were smooth and delicious but the star of the evening was the scallops.

My favorite way to have scallops is steamed in their shells with garlic, some rice noodles, and a dusting of cilantro.  YUMMY!

Any other preparation of scallop that I MUST try?

 
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Posted by on January 13, 2013 in Dinner, food, My Favorites, Photography

 

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My Favorites: Chinese Bread

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While western bakeries are busy pumping out flakey croissants and crusty baguettes that take hours and sometimes days to make, Chinese bakeries here in Hong Kong are making a single dough into every shape imaginable. They then stuff it with meats and cheeses and turn them into tasty soft bready goodnesses. My favorite Chinese Bread is the one pictured above. It’s filled with corned beef and cheese and topped with a crunch that I really have no idea what it is. Do you have a favorite baked good?

 
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Posted by on January 12, 2013 in food, My Favorites, Photography, Snacks

 

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My Favorites: Potato Chips

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Walkers Salt & Vinegar.

Lay’s, I’m sorry but you’ve met your match, for now.

Walkers seems to make a slightly thicker chip that doesn’t shatter once bitten.  It also seems to be covered in a better vinegar as now when I taste Lay’s it tastes a little chemically.

I’d like to be all American on this one but looks like the Brits win the chip battle…for now.

What’s your favorite chip flavor/brand?

 
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Posted by on January 10, 2013 in food, My Favorites, Photography, Snacks

 

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Beef Stew for 2 (and a half)

With the cold at its pinnacle here in Hong Kong I’ve began my gauntlet of winter foods. Hopefully I can satisfy a years worth of cravings into a month….maybe two if we’re lucky. Beef stew is one of the healthier options on my cold weather favorites list and as it’s the start of a new year I figured I would start with that with everyone’s resolutions still intact. This recipe was made with my one year old in mind so ingredients are all cut into bite size pieces BEFORE cooking as to reduce cooking time as well as fussy time at the table. If your kid is anything like mine, once he sees the food he needs it in his stomach immediately, you’ll appreciate this. Otherwise I’d suggest having chunkier beef & veggies and doubling the oven time to get a fuller flavor.

Beef Stew

10oz Beef Butt (Rump) cut into 1/4in cubes
1 medium onion cut into 1/4in cubes
1/2 pack baby carrots cut into 1/4in cubes
2 baby red bliss potatoes cut into 1/4in cubes
10 cherry tomatoes quartered
1 clove garlic sliced
1 bay leaf
1/2 cup red wine
1/2 cup beef broth
Vegetable oil, salt, pepper, and flour as needed

1. Pour yourself a glass of wine and take a sip.  You should always cook with wine you’re willing to drink and cooking should be fun so let’s loosen up a bit!

2. Heat the oil in an oven safe pot. Place the beef cubes in a bowl and season with salt and pepper.  Toss the seasoned beef in as little flour as it takes to just dust the beef.

3. Add the beef to the hot oil and cook until nicely browned.

4. Remove the beef and toss in the onions.  As the onions release their water make sure to use it to loosen up the beefy goodness stuck to the pan before it burns on the bottom.

5. Add the garlic and cook until the onions are just soft. 

6. Add the tomatoes and bay leaf.  Stir just until combined.

7. Deglaze the pan with the red wine.

8. Add everything else to the pot and bring to a simmer.

9. Once simmering cover the pot and pop it into a 350 degree oven for about 45 minutes.  Check it at 30 minutes.  If dry add just enough beef stock to loosen it up but not too wet!

Enjoy!

I like to let it cool, pop it in the fridge overnight and heat it back up on the stove SLOWLY for dinner the next day.

 
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Posted by on January 8, 2013 in Baby, Dinner, food, Recipe

 

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