tag:blogger.com,1999:blog-52239670287029586912024-03-14T11:13:12.409-07:00Beans, Rice & Lifecooking tips, recipes, DC restaurant reviewsKhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5223967028702958691.post-49899009159107117702011-09-22T20:05:00.000-07:002011-09-27T18:15:11.888-07:00New Place, New SpaceI've moved............ check me out at the <a href="http://beansricelife.tumblr.com">new spot</a><br /><br />Beans, Rice, Life 2.0<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAOEY3QbhlcmMtPCrHROkKUY5OzrlX3_oJjy4vjEQaqVYJ1zajd7welMX_mLvYj8yMmNtjCxnWnvv5Cwpw1cSueYfBphSQTjW_qgoDgIddsFfWuK0VClIHJ9v7-W7QIVWxv8hHzq9fNY/s1600/DUCES.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 253px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAOEY3QbhlcmMtPCrHROkKUY5OzrlX3_oJjy4vjEQaqVYJ1zajd7welMX_mLvYj8yMmNtjCxnWnvv5Cwpw1cSueYfBphSQTjW_qgoDgIddsFfWuK0VClIHJ9v7-W7QIVWxv8hHzq9fNY/s320/DUCES.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5657212650378592194" /></a>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-16585390959492975682010-09-16T00:00:00.000-07:002010-09-20T20:30:11.736-07:00A Taste of Cambodian CuisineI've had the pleasure of meeting Mrs. Demaz Baker, a local chef and author of <em>A taste of Cambodian Cuisine </em>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXUxnCQ02K-4m12XhajvttxcGibFbF-t7K283Q-DNEi88mgYFEjiyPWdUT-MK4DYeRYC8Yx6Wj1buaSpWD6Vp3VvxtKujLrRJjRsXwm60e1LvEIba1u2GO4AEB0wLnnjiHTt1JK3sfVc/s1600/CamCuis_book.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXUxnCQ02K-4m12XhajvttxcGibFbF-t7K283Q-DNEi88mgYFEjiyPWdUT-MK4DYeRYC8Yx6Wj1buaSpWD6Vp3VvxtKujLrRJjRsXwm60e1LvEIba1u2GO4AEB0wLnnjiHTt1JK3sfVc/s320/CamCuis_book.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493300957180425410" /></a> <br />This book is full of traditional recipes using ingredients that can be easily found at local Asian markets. I've tried a few of the recipes and they all bring back flavors and dishes from my childhood.<br /><br />One of my favorite recipes from this book is Amok, a Cambodian national dish of Steamed Fish Stew. I made it for my parents and they loved it!<br /><br />The <strong>fish marinade</strong> is made with thinly sliced fish in coconut milk, curry paste, fish sauce and kaifir lime leaves.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9LFAaV1Y8KjRRG36koNkqpDPnz1rlq3syJcabqAZHODhyphenhyphenAXUohnIY4grD5Zre9hMGhkEzIwOayB9gcYVp8O5lf32pwnX6VoL7CUPapJB8EgwsPHSvrIcHIb_xCMshptJn-X53g01H_E/s1600/Amok_24.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9LFAaV1Y8KjRRG36koNkqpDPnz1rlq3syJcabqAZHODhyphenhyphenAXUohnIY4grD5Zre9hMGhkEzIwOayB9gcYVp8O5lf32pwnX6VoL7CUPapJB8EgwsPHSvrIcHIb_xCMshptJn-X53g01H_E/s320/Amok_24.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519198619235652466" /></a><br />The fish is then added to a <strong>banana leaf bowl</strong> lined with lightly steamed greens. You can make the bowl by cutting and folding the banana leaves into your desired size & securing the sides with toothpicks:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyXxtAuJ5LtiOS4vx1f0V-kNuRHl_3uK8LV0P1WCGmgEAfdHdC5Z8WaUzKhsZ8GZphR5NgH5Pje4aq5r89JOK8Wl7pg9cMSNbSYKOaCLu5kfLMbWyB3-_iAhY1LVseUhASzQUE7HrXlM/s1600/Amok_39.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyXxtAuJ5LtiOS4vx1f0V-kNuRHl_3uK8LV0P1WCGmgEAfdHdC5Z8WaUzKhsZ8GZphR5NgH5Pje4aq5r89JOK8Wl7pg9cMSNbSYKOaCLu5kfLMbWyB3-_iAhY1LVseUhASzQUE7HrXlM/s320/Amok_39.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519199301752574994" /></a><br />Once you've filled the banana bowls, add a little garnish- <strong>steam & enjoy</strong>:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA95M2NdyFzX_2U5HAY1R6RN_jKR-Fwc1AYNMP3bhozitCid7YHuJFZln0MptXwjmfIdU0umvfIdRTz1LlGvVD7biQzeQXnNk4_vAa_ZFaw0bF3rnTtKxn5ucqpT7nz7quddGsMpqeyc/s1600/Amok_48.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA95M2NdyFzX_2U5HAY1R6RN_jKR-Fwc1AYNMP3bhozitCid7YHuJFZln0MptXwjmfIdU0umvfIdRTz1LlGvVD7biQzeQXnNk4_vAa_ZFaw0bF3rnTtKxn5ucqpT7nz7quddGsMpqeyc/s320/Amok_48.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519197191638232098" /></a><br /><br />You can get the full recipe by purchasing her <a href="http://www.amazon.com/Taste-Cambodian-Cuisine-Demaz-Baker/dp/1441528733/ref=sr_1_1?ie=UTF8&s=books&qid=1279007528&sr=8-1">book</a>. For more information, please visit her <a href="http://www.demazbaker.com/index.html">site</a>.KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com2tag:blogger.com,1999:blog-5223967028702958691.post-46503649938963996232010-07-13T00:32:00.000-07:002010-07-13T15:31:03.845-07:00Keeping squirrels out of your garden!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxlyucbAF9zwTfDzscqC-iUmrCRVWUXBPOU9BbpoHH581qjdSj6QExVoHm-aeUhUMEhoL2NeO0bpDc6R3XFr2SEwGGkmACPdYjvDHO6Bm4R2m9bd6yVcPAotY6zIsFcpzbRHcCMvLdoA/s1600/Resize+of+DSC07249.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxlyucbAF9zwTfDzscqC-iUmrCRVWUXBPOU9BbpoHH581qjdSj6QExVoHm-aeUhUMEhoL2NeO0bpDc6R3XFr2SEwGGkmACPdYjvDHO6Bm4R2m9bd6yVcPAotY6zIsFcpzbRHcCMvLdoA/s320/Resize+of+DSC07249.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5493521842506388338" /></a><br />I sprinkle a little cayenne pepper on my plants to keep the city squirrels out my planter box.KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-89929153744596134782010-06-07T02:16:00.000-07:002010-07-13T00:30:48.064-07:00Pressure CookerGreat film- I highly reccomend it for anyone who's ever been curious about culinary school. This documentary follows the stories of 3 high school students in Philly competing to win a scholarship to culinary school. <br /><br /><object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/rRcYJZVDU5g&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rRcYJZVDU5g&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="300"></embed></object>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com2tag:blogger.com,1999:blog-5223967028702958691.post-27133585502476662382010-06-06T23:07:00.001-07:002010-06-07T02:11:29.868-07:00How to Cut a Pineapple<object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/5n721WNDSFE&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/5n721WNDSFE&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="300"></embed></object>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com2tag:blogger.com,1999:blog-5223967028702958691.post-75189237202010455562010-04-27T10:00:00.000-07:002010-06-07T02:24:20.885-07:00Feeding the Soul of a City<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJS3pquGhJcqfQG_4A0AF2DH4tiMxdUMk26pJj574uwDtDN-QI9cdyYev8QyEbH5Hlxbw0uGpoXJrgXFo0qpO_1cdOpdeClGstiDm8shJeT9a59GxNYKEIh6xpvaTBEnIIr1TbyKy9-E/s1600/dccentralcookbook-thumb.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 253px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJS3pquGhJcqfQG_4A0AF2DH4tiMxdUMk26pJj574uwDtDN-QI9cdyYev8QyEbH5Hlxbw0uGpoXJrgXFo0qpO_1cdOpdeClGstiDm8shJeT9a59GxNYKEIh6xpvaTBEnIIr1TbyKy9-E/s400/dccentralcookbook-thumb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5454876579364441218" /></a>I picked up this really dope book from <a href="http://www.busboysandpoets.com/">busboys</a> the other day. It features recipes and stories from workers, graduates & volunteers of the <strong>DC Central Kitchen</strong>, including renowned chefs Jose Andres (Jaleo, Zaytinya, Oyamel, Cafe Atlantico), Anthony Bourdain (No Reservations) & Michel Richard (Citronelle, Central) just to name a few. <br /><br />One of my favorite recipes is Marianne Ali's <em>Pineapple Ginger Soup</em>. The sweet pineapple pairs perfectly with the fresh ginger and is given a slight kick with a bit of ground cardamom. Marianne, the Director of Culinary Job Training's story is equally inspiring. After recovering from a 20 year heroin addiction, Marianne requested a position with the training program and has since worked her way up.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6-vYQbSek3AMznxsqMuauzgZmQzebJQETkYm5uEHq2jFTuHr83fPJI03UT5f1spN5HHUY91A4o1mfUPXhPIKt-Jf7QAk4uL4Goe5IFujgn5zxE0zsGFjClE0LDahWFFcWvFKUS4Pdfk/s1600/DSC07009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6-vYQbSek3AMznxsqMuauzgZmQzebJQETkYm5uEHq2jFTuHr83fPJI03UT5f1spN5HHUY91A4o1mfUPXhPIKt-Jf7QAk4uL4Goe5IFujgn5zxE0zsGFjClE0LDahWFFcWvFKUS4Pdfk/s400/DSC07009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457676066477398450" /></a> <br />Checkout this video for information on how valuable <a href="http://www.dccentralkitchen.org/">this program</a> is to our community:<br /><object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/ggLFaKODoXE&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/ggLFaKODoXE&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="300"></embed></object><br />All the recipes are easy to follow and range from simple dishes developed by high schoolers to kicked up classics by top chefs. They even have a beef stew recipe for 2,500 servings! <br /> <br />The stories will inspire you, the recipes will excite you and you'll feel good to know that 100% of the proceeds support programs of the DC Central Kitchen. The book can be purchsed directly through the DC Cetral kitchen <a href="http://www.dccentralkitchen.org/cookbook.php">here</a>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-30291811841023734642010-04-13T22:13:00.001-07:002010-04-20T14:05:29.885-07:00DC Food Blogger Bake Sale this SaturdayAs part of Share our Strength's <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage">Great American Bake Sale</a>, myself and food blogger's across the country will be joining together for the first annual <strong>National Food Blogger's Bake Sale</strong>. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN86DhUJDNgibKlo8wqYK0b3t6s7fa8mhCu0IqAnQ_fsrucb0iVUNSmzmXkpMpOBDW_1RrhPC8rDeggEAZ1MYohy_9V4a-73KznQJeM86Mz6Bd9qcdy2OdmLTpOXJjLmn_i2uUyuG374/s1600/BakeSale_Badge.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN86DhUJDNgibKlo8wqYK0b3t6s7fa8mhCu0IqAnQ_fsrucb0iVUNSmzmXkpMpOBDW_1RrhPC8rDeggEAZ1MYohy_9V4a-73KznQJeM86Mz6Bd9qcdy2OdmLTpOXJjLmn_i2uUyuG374/s400/BakeSale_Badge.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459871588860317970" /></a><br />Nearly 1 in 4 children in the US do not have enough food to eat. Join us this <strong>Saturday April 17th</strong> as as we raise funds and awareness for childhood hunger. For those of you in the <strong>DC metro </strong>urrya, we'll be over at <strong>Eastern Market</strong> (blue & orange line) from <strong>9am to 12 noon </strong>selling all sorts of delicious goodies. I'll be holdin' it down from 10am to noon along w/ my homegirl Marie from <a href="http://lunchinginthedmv.blogspot.com/">Lunching in the DMV</a><br /><br />For more info on how you can contribute check out <a href="http://www.strength.org/">Share Our Strength</a>'s site. Look forward to seeing you all there!!!<br /><br />Shout outs to Colleen at <a href="http://foodietots.com/2010/04/12/dc-food-blogger-bake-sale-to-fight-child-hunger-this-saturday/">Foodie Tots</a> for puttin' it all together!<br /><br />**<strong>Update:</strong> It was great meeting/ spending time with other local food blogger. I'm so glad to share that we raised over $600 for SOS on Saturday! Everyones baked goodies were delicious!!! <a href="http://lunchinginthedmv.blogspot.com/">Dskco's</a> <em>Almond Pound Cake</em> was awesome as was <a href="http://livelovetobake.wordpress.com/">LivelovetoBake's</a> Triple Chocolate Cake Balls and <a href="http://mrswheelbarrow.blogspot.com/">Mrs. Wheelbarrow's</a> granola!!! I look forward to following you all!KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-44875608100007790022010-04-07T23:55:00.000-07:002010-06-07T02:15:55.808-07:00Casa de FeijuadaI damn near had a food coma after eating all this: <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K20Vik2E2Av1EMeTSrGW8fcQ07LoP1JvgjH2ZLXeTaBVcqncMUgA4KTxJhhYktnEksEpjLzDyCgwsdsxu50UD9hUlgJgZPrTffenoWUofgxrLZcqiv437kMhpx_Rlo8Y8mHvWX0LJWc/s1600/Resize+of+105_0201.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K20Vik2E2Av1EMeTSrGW8fcQ07LoP1JvgjH2ZLXeTaBVcqncMUgA4KTxJhhYktnEksEpjLzDyCgwsdsxu50UD9hUlgJgZPrTffenoWUofgxrLZcqiv437kMhpx_Rlo8Y8mHvWX0LJWc/s400/Resize+of+105_0201.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457907807719647362" /></a>Feijuada... Brazil's national dish- a stew made of black beans and a combination of many many many different smoked and sun-dried meats-- mainly pork, smoked sausages and beef. Originally created by Africans as a way to use leftover/ undesireable meats such as pigs ear, feet, tail. Don't let the ingredients fool you- this dish has been perfected over hundreds of years. The the stew is slow cooked in a clay pot for hours melding the flavors of the beans and smoked meat perfectly and making the meat fall apart tender. <br /><br />Starters:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLzGwDu_T6oIQYOGjx8pON2SThlFJWIQZvKzurfRojkYoGSeUaXgCuhzEsLw5Qlwr58V7yLUdaE8WOM1AaGCpuqwFhJps4cm7m6AMKjJs5tynyoRD6pSxGF4kR2QAWnsadnrTu7CWyxg/s1600/Resize+of+105_0184.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLzGwDu_T6oIQYOGjx8pON2SThlFJWIQZvKzurfRojkYoGSeUaXgCuhzEsLw5Qlwr58V7yLUdaE8WOM1AaGCpuqwFhJps4cm7m6AMKjJs5tynyoRD6pSxGF4kR2QAWnsadnrTu7CWyxg/s400/Resize+of+105_0184.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457908860875786274" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aoIWwqw_79byd0HB9dFNYjuqO2aBNsvZ9phvP9ax2u3lAMh8qYtkl3Z3lJn9AmUk3IEr0-HoPmkGDE-PV6hg5-OXem2evS_pRWDB77snMSEzo1hEtl0cJMIk-f6Tv90NrgdE05krOnw/s1600/Resize+of+105_0181.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aoIWwqw_79byd0HB9dFNYjuqO2aBNsvZ9phvP9ax2u3lAMh8qYtkl3Z3lJn9AmUk3IEr0-HoPmkGDE-PV6hg5-OXem2evS_pRWDB77snMSEzo1hEtl0cJMIk-f6Tv90NrgdE05krOnw/s400/Resize+of+105_0181.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457908852063195458" /></a> Crusty bread w/ butter & cheese, olives & smoked sausages<br /><br />Traditionally served with a ton of sides. Our meal included: white rice, collard greens minas gerais style, fried manioc, farfoa, oranges & pork rinds. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoziGEjyIEEgLApbvNhOrM_anWofJrUv_24-ZHU1BjAXdmJB7aNR-viP3zTnuTaj9F0o5Z_DtIDK7pm64uiQKUANmGzn3LhM7tUCIL2uHNUkCOfgplAFDF4PFV2yuSSXYyIJZ34T9HHyw/s1600/Resize+of+105_0205.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoziGEjyIEEgLApbvNhOrM_anWofJrUv_24-ZHU1BjAXdmJB7aNR-viP3zTnuTaj9F0o5Z_DtIDK7pm64uiQKUANmGzn3LhM7tUCIL2uHNUkCOfgplAFDF4PFV2yuSSXYyIJZ34T9HHyw/s400/Resize+of+105_0205.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457909532175703714" /></a><br />Plated for you right at your table:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTfd5Vi56ETHVnTv6jQ2r6yna4h4SpVkYMEHxoi13rUUupeLnRcH-lEhm8A3gj32qhNwAXiP2rUY2M3gP7kioEoxh0I2M91RRn71GVdEgX_c0TUpt6mfomlbshZq6I_wHuSBaVUOMK-g/s1600/Resize+of+105_0204.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTfd5Vi56ETHVnTv6jQ2r6yna4h4SpVkYMEHxoi13rUUupeLnRcH-lEhm8A3gj32qhNwAXiP2rUY2M3gP7kioEoxh0I2M91RRn71GVdEgX_c0TUpt6mfomlbshZq6I_wHuSBaVUOMK-g/s400/Resize+of+105_0204.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457909546269021522" /></a><br />Also, this is where I had that AMAZING Brazilian Fish Stew I told y'all about and had to re-create at home (check it out in my older posts)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdj-wdid8_0Kp9dzhcEPDZeJ67wH_BQ_LZpF0XeeVXCnPKI8QR3UG1KVbrW3ayI7RyzRDdGOd-JgDlpMX_Gyq9nJh8HlONY48hHvCxn728Z9PmzdTN0IjZfB4pDZxYx5gR9wb9CLrx3gg/s1600/Resize+of+105_0202.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdj-wdid8_0Kp9dzhcEPDZeJ67wH_BQ_LZpF0XeeVXCnPKI8QR3UG1KVbrW3ayI7RyzRDdGOd-JgDlpMX_Gyq9nJh8HlONY48hHvCxn728Z9PmzdTN0IjZfB4pDZxYx5gR9wb9CLrx3gg/s400/Resize+of+105_0202.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457910661540842770" /></a><br />For dessert: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U6aOyi0MVMjDpZ2CY1kmFQj4XgkXZXXH-4I8OuB0CHQF3zXgsDf9RkdWe4MP30pLL_Bcb-RQK4sgjUD7rl9GaUP_snTjJWO3Ri1cDDSIej5eAX0xDBjRvvh2mbXrHil-cja9iR4z9tY/s1600/Resize+of+105_0211.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U6aOyi0MVMjDpZ2CY1kmFQj4XgkXZXXH-4I8OuB0CHQF3zXgsDf9RkdWe4MP30pLL_Bcb-RQK4sgjUD7rl9GaUP_snTjJWO3Ri1cDDSIej5eAX0xDBjRvvh2mbXrHil-cja9iR4z9tY/s400/Resize+of+105_0211.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457911389501276130" /></a>pumpkin & coconut compote, banana compote, and milk compote. <br /><br />And if all that wasnt enough, your meal includes complementary lime and passion fruit cocktails all night (batida). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWabMXGaeOjhitvMwfVd0UuGEUEINmh0LtOGXrgpEmVEuNCx5OfejblR5iyR3cKmHs0hgXTtl3Yh_b4awB_ZOCrAPTkyJrCYbg9igiE-XYUoh1FaUDVBLTdw9M-R5yWBQGujkv37IX3AM/s1600/Resize+of+105_0182.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWabMXGaeOjhitvMwfVd0UuGEUEINmh0LtOGXrgpEmVEuNCx5OfejblR5iyR3cKmHs0hgXTtl3Yh_b4awB_ZOCrAPTkyJrCYbg9igiE-XYUoh1FaUDVBLTdw9M-R5yWBQGujkv37IX3AM/s400/Resize+of+105_0182.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457912006492127570" /></a>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com1tag:blogger.com,1999:blog-5223967028702958691.post-46420025602522008602010-04-06T17:30:00.000-07:002010-07-20T00:41:17.777-07:00The art of drinking young coconut water (água de coco):<a href="http://en.wikipedia.org/wiki/Coconut_water">Coconut water</a>,the juice found in young (green) coconuts is an excellent rehydrator and had many nutritional benefits. It contains more electrolytes than sports drinks and contains tons of <strong>natural</strong> sugar, salt and vitamins including potassium, calcium, protein, fiber, and magnesium. In fact, it has the same salt concentration as human blood and has even been used as a substitute for plasma transfusions. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2E0Afv1nmbDRuB5fdvckB6yLrR0TCRqBolJcjNPMXctJKtJInKwE51UYGCeyWUhMwsycbocB0iN99KdP_LRQEvc7p1TL-mzhsEjw86sN1ux9Nbv2duecQ8OblH83zbeT9DTkHyfsjn0/s1600/105_0168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2E0Afv1nmbDRuB5fdvckB6yLrR0TCRqBolJcjNPMXctJKtJInKwE51UYGCeyWUhMwsycbocB0iN99KdP_LRQEvc7p1TL-mzhsEjw86sN1ux9Nbv2duecQ8OblH83zbeT9DTkHyfsjn0/s400/105_0168.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454640618732132194" /></a><br />So you've never had fresh coconut water before? Here are some tips on how to get the most of every nut--<br /><br />- start by cutting the top of the coconut. Some people like to cut the coconut in thirds and drink it from the boat like vessels. Either way, its gotta be fresh or it loses some of its flavor and health benefits<br />- drink the deliciousness!<br />- Crack the coconut if you haven't already and chop off a small portion of the outer shell to use as a scoop (about the size of your four fingers pressed together)<br />- use the shell you cut off like a spoon to scoop out all the yummy coconut meat (young coconut meat is still soft enough for you to scoop out easily by hand)<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/UMozVytyp5I&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/UMozVytyp5I&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX-2F8_beCnBlIfsREx7ZjtgrjMhMtqCOBpcn3Z4c0DsyKw_mokSBqw6a7SD0_zRx8En1rjhaFL92Hfjd-PcgEBPEauIbJWb3ywK4roShJev0BFOquIVmJUhKl85763Q0I7xnZ87anFM/s1600/Resize+of+105_0173.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX-2F8_beCnBlIfsREx7ZjtgrjMhMtqCOBpcn3Z4c0DsyKw_mokSBqw6a7SD0_zRx8En1rjhaFL92Hfjd-PcgEBPEauIbJWb3ywK4roShJev0BFOquIVmJUhKl85763Q0I7xnZ87anFM/s400/Resize+of+105_0173.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454646532973752674" /></a><br />There you have it a super healthy, natural and refreshing drink! <br /><br />If you dont want to go through all that work (even though its definitely worth it), you can also find frozen young coconut at most international markets. As a child, this was my all time favorite drink & brand: <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3ULARvv5d5BfrcbsdhtjtVVDdOaW44lZ15WfsFPJEo1rJ3i_LAFKysBhoal4-PxL9xENEU_BoRuRvqljlrIVSM4gWIEb8WWQeSTqhiHMOIJzZE6l4c6rkQAcflvFronFSP4WUb-5DLw/s1600/CoconutDrink_04.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3ULARvv5d5BfrcbsdhtjtVVDdOaW44lZ15WfsFPJEo1rJ3i_LAFKysBhoal4-PxL9xENEU_BoRuRvqljlrIVSM4gWIEb8WWQeSTqhiHMOIJzZE6l4c6rkQAcflvFronFSP4WUb-5DLw/s400/CoconutDrink_04.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454645302968278994" /></a><br />Note* the freshly frozen coconut is MUCH better than the canned stuff (nutritionally and taste wise)KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com1tag:blogger.com,1999:blog-5223967028702958691.post-84726979483427470212010-03-30T21:20:00.000-07:002010-06-07T19:52:50.132-07:00Galetos! (baby chicken)One of my favorite meals in Brazil had to be the Galeto's (both my 1st & last meal). Its a simple dish-- baby chicken brushed with a lime, vinegar, garlic solution and slowly charbroiled over an open fire- simple and delicious! As the juice from the baby chicken drips into the charcoal pit, the flame rises creating a thin crispy skin and wonderful smokey flavor. The frango (chicken) meat is fall off the bone tender and juicy -- absolutely amazing! The galeto's are served with a totmato onion-salsa, oil, vinegar, and salt. <br /><br />My favorite spot was: "Quick Galeto's" a modest dine in bar located one block from Copacabana Beach. Check out the video below:<br /><br /><object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/W-gFeU2xXP0&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/W-gFeU2xXP0&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="300"></embed></object><br /><br />They also had all sorts of other grilled meats, sides and salads-- their beef skewers w/ green peppers and onions is also a winner. They even add bacon strips to the meat making the beef taste even smokier!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA8s3iQtC7nugWZqGtwv9JPARqT6hyphenhyphensxvWIAx9WghMPvdOEwtwdFpD7U3W9b-PwASAmQIXVjAAn5vRpKEplXI3MTgve-APl3kHPfy9xwEJaKR7iy1X2_AE-qOeOJsB5QDt-CQw5PmMoQ/s1600/Resize+of+DSC06510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA8s3iQtC7nugWZqGtwv9JPARqT6hyphenhyphensxvWIAx9WghMPvdOEwtwdFpD7U3W9b-PwASAmQIXVjAAn5vRpKEplXI3MTgve-APl3kHPfy9xwEJaKR7iy1X2_AE-qOeOJsB5QDt-CQw5PmMoQ/s400/Resize+of+DSC06510.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454651396948952722" /></a>Grilled Beef Skewers w/ green peppers & onions<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYsNs7L0Hs0gdreN-Pp_FRuMsy5uj4OFRMlJvIvh0B_yN9m3K5OvyMPbSP3sNv1Z582tKoDoB7t-T6wF5n_u0ML7AoYC4yfyXDPCr8uwsbrwSRNY_HjHfRI2ml3fDk7iA3Ply2Y7ouN0/s1600/Resize+of+DSC06508.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYsNs7L0Hs0gdreN-Pp_FRuMsy5uj4OFRMlJvIvh0B_yN9m3K5OvyMPbSP3sNv1Z582tKoDoB7t-T6wF5n_u0ML7AoYC4yfyXDPCr8uwsbrwSRNY_HjHfRI2ml3fDk7iA3Ply2Y7ouN0/s400/Resize+of+DSC06508.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454650853630238962" /></a><br />Hearts of Palm, tomato, avocado, onion salad<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiISB3L95US96sy5aee3XXrmGZayLViAq563k-fbPh3IqdKh29piUTSSjAaAbHplUe3Wc4ynslIapzb70_pzx80J_4U9nbEZhV2qZeCkIgLmab2N5VUuQpSn2f0ZygTnAr9CV4kS4Drc/s1600/Resize+of+DSC06509.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiISB3L95US96sy5aee3XXrmGZayLViAq563k-fbPh3IqdKh29piUTSSjAaAbHplUe3Wc4ynslIapzb70_pzx80J_4U9nbEZhV2qZeCkIgLmab2N5VUuQpSn2f0ZygTnAr9CV4kS4Drc/s400/Resize+of+DSC06509.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454651727797910610" /></a>And of course galetos!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgYl4uzgqKXGbmHIO3O8rb674TGysJwSq_oDz9kFXz6yw6W5VRfWo1YX8GooS1Qy3p6y9u1qf7sMlBP_giSjHh0LExOh9PGAmM-JHLERJfT7aGYVQ0GHJuLXq8Zt21ePRFqfzGVCxdFY/s1600/Resize+of+DSC06511.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgYl4uzgqKXGbmHIO3O8rb674TGysJwSq_oDz9kFXz6yw6W5VRfWo1YX8GooS1Qy3p6y9u1qf7sMlBP_giSjHh0LExOh9PGAmM-JHLERJfT7aGYVQ0GHJuLXq8Zt21ePRFqfzGVCxdFY/s400/Resize+of+DSC06511.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454652359610397522" /></a><br />And the elderly owners are too cute ;) <br />http://www.quickgaletos.com/KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-47317641221966595892010-03-28T22:32:00.000-07:002010-04-03T23:47:53.095-07:00Brazilian Fish Stew-- BRL Version<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiGalEuzrte82y3Ymmzj1W-sTUY6Kg4l6auxhC9a2AD7YdLnUzU8saNKidiZdjE26UBNfMup5oSd9i6eBiM7dKfU2gZvE9fLzfeAgqXhAs9sb0fkHA-YivotJ5BsP1Vpc_vcS1Hmcsg8/s1600/fishstew.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiGalEuzrte82y3Ymmzj1W-sTUY6Kg4l6auxhC9a2AD7YdLnUzU8saNKidiZdjE26UBNfMup5oSd9i6eBiM7dKfU2gZvE9fLzfeAgqXhAs9sb0fkHA-YivotJ5BsP1Vpc_vcS1Hmcsg8/s400/fishstew.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5456170308141882802" /></a><br /><br />While in Rio I had the most amazing Fish Stew ever. I bought some Brazilian ingredients and so that I could recreate it at home. Here's what I came up with:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/kqFII3xrw5c&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/kqFII3xrw5c&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Ingredients:<br />1 1/4 lb white fish- such as bass, halibut, or tilapia<br />4 cloves garlic<br />1-2 shallots (or 1 onion)<br />1 green onions/ scallions<br />1 inch piece ginger<br />4 Tb cilantro<br />1/2 lime<br />4 Tb dende oil<br />2 Tb Extra virgin olive oil<br />1 Tb tomato paste<br />1 cup seafood stock<br />1/2 cup dry white wine<br />1 cup coconut milk<br />hot peppers (optional to taste)<br />salt n' pepa <br />1-2 tomatoes<br /><br />Directions:<br />1) Chop the garlic, ginger, scallions, shallots & cilantro<br />2) Place the fish in a plastic ziplock bag and build the marinade by adding the olive oil, 1/2 the dende oil and half of the garlic, ginger, scallions, shallots & cilantro. Let the marinade sit for about 2-3 hours<br />3)Heat the remaining dende oil in a pot and add the rest of shallots, green peppers, ginger, and garlic. Let this cook for a few minutes. Add the fish with remaining marinade and lime juice. Cook on both sides.<br />4) Add seafood stock, white wine & salt and pepper to taste and let simmer. Add tomato paste and stir until dissolved<br />5) Add coconut milk, tomatoes, hearts of palm & peppers<br />6) Serve w/ fresh cilantro and steamed rice<br /><br />**A few notes**<br />- I changed the written recipe from the video so that everything is cooked in the same pot--- one less dish to wash!<br />- Although I used a filet for the video, I would reccomend using a fish steak as it will hold better in the stew<br />- Feel free to add other items such as hearts of palm (very Brazilian & you can get them canned of jarred at the market) or shrimp (MMMmmmm)<br />- The stew in the video is a little lighter in color than you might experience. I reccomend using less coconut milk than I did in the video. I adjusted the written recipe to reflect the correct amount. <br />- Dende oil is very strong and high in fat so try not to go overboard with itKhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-89697295868907559122010-03-21T19:28:00.000-07:002010-06-07T02:26:59.903-07:00Life's a Beach w/ Treats!If you want to live like a true carioca (native of Rio), you gotta know Rio beach food. Rio de Janiero has one of the most beautiful beaches in the world- soft sand, beautiful warm water, and of course great food!<br /><br />What could make any beautiful beach day better? BBQ!!! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZ0oKN_1XT-n3XOXPjf3PVfVEvMR_E_Ar1tVSIdEben96NTukNk2sQF0WVFLKm0WxLbDN98r4PgMdyAgEKGQYth8wZywjNxUxxY_9ynH8tyPNdYlsdlqhj8H_n025EGLw2MRSQvr9O3s/s1600-h/beach+grill-crop.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 392px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZ0oKN_1XT-n3XOXPjf3PVfVEvMR_E_Ar1tVSIdEben96NTukNk2sQF0WVFLKm0WxLbDN98r4PgMdyAgEKGQYth8wZywjNxUxxY_9ynH8tyPNdYlsdlqhj8H_n025EGLw2MRSQvr9O3s/s400/beach+grill-crop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451286461133905282" /></a><br /><br />Food on a Stick: Beach vendors go around w/ with hand held charcoal grills in one hand (above) and a cooler filled with either meat, cheese or shrimp on a stick and grill your food right there on the spot-- Ahhh, the life!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJA0ZRmfuORvW4uWHU0QQRAfm5WLAcPMNypnDzaK44wH_F1xDgkskJDHYwdcX8MOAqLdyESmeR0neHeLvbCElTPDbnRZVlH3BR9jxKT8r6GJh-iCJrktQ9djSi1FhQmFIy9DlIm0DyO-4/s1600/shrimp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJA0ZRmfuORvW4uWHU0QQRAfm5WLAcPMNypnDzaK44wH_F1xDgkskJDHYwdcX8MOAqLdyESmeR0neHeLvbCElTPDbnRZVlH3BR9jxKT8r6GJh-iCJrktQ9djSi1FhQmFIy9DlIm0DyO-4/s400/shrimp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452214219788905634" /></a>Shrimp on a stick served w/ fresh limes: <br />2 sticks for R$5 ($2.50 US)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-so25LoJsWJmCGWiZMJkRg0G-ieSipxAMUuLwS8gLHBqjelN3H086S5jos0fYNqG6Uo3eeqd48Wi1yaXAMPqn0wwPmreT2pGeXbIHRNXNSatIN7Jh5K0c1d1PHahhu-vbOeDdyh2ne4/s1600-h/mate+crop.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-so25LoJsWJmCGWiZMJkRg0G-ieSipxAMUuLwS8gLHBqjelN3H086S5jos0fYNqG6Uo3eeqd48Wi1yaXAMPqn0wwPmreT2pGeXbIHRNXNSatIN7Jh5K0c1d1PHahhu-vbOeDdyh2ne4/s400/mate+crop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451286647556904674" /></a><br />Mate Gelado: <br />Nick being the Baltimorian that he is was overjoyed to discover the matte man. A guy walks up and down the beaches with 2 ice cold kegs- one filled with iced tea (or matte) and the other filled with lemonade. For R$2 (or US $1), he lets you fill up whatever proportion of half-and-half (or Arnold Palmer) you prefer. <br /><br />Other great beach and/or street vendors:<br />- Corn on the cobb with as much buttery goodness as you can brush on<br />- Tapiocas: crepes made on the spot and filled with anything from cheese to coconut<br />- Roasted Nuts<br />- Fresh coconut water<br />- Caipirinha-- a national favorite drink <br />(more on the latter 2 in future posts)<br /><br />...and of course beer (SKOL!)KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-16468363127462008972010-03-21T17:51:00.000-07:002010-07-13T15:34:14.573-07:00Bom-dia Brazil!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0DPrjiSRVXJcy2iEM7IUB_j3k9Ec8OuKD0lgzBzEYUmrJCB1w3xBLxLiN-1KKKwmi5ipuzJN8jdvmVceI-nKyAEHaQ1vwaMw_s6sx_egTeFMWk2xniQJRPcJ8ILC6V6Wf11AqiZKuzY/s1600-h/brazilpost1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0DPrjiSRVXJcy2iEM7IUB_j3k9Ec8OuKD0lgzBzEYUmrJCB1w3xBLxLiN-1KKKwmi5ipuzJN8jdvmVceI-nKyAEHaQ1vwaMw_s6sx_egTeFMWk2xniQJRPcJ8ILC6V6Wf11AqiZKuzY/s400/brazilpost1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451254870553507522" /></a><br /><br />I just spent an amazing week in Rio de Janeiro- Brazil and want to share some of my cultural and culinary adventures with you all! <br /><br />A little background on Brazilian food--<br />Brazilian cuisine is a unique combination of three main cultures: Native Indians (aboriginals), Portugese (colonizers), and the Africans (slaves). The ingredients and cooking techniques of these people are all integrated into the food that is Brazil. <br /><br />While Brazil has a very diverse immigrant community, including the largest Japanese population outside of Japan (Sao Paulo in secific), most of these other cultures have retained their own culinary identity and are not as integral to Brazilian cuisine. <br /><br />Over the next few weeks I'll be blogging about all things Brazil and sharing with you the deliciousness of Rio de Janeiro!<br /><br /><object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/rKM1uqW94pE&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rKM1uqW94pE&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="300"></embed></object>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com3tag:blogger.com,1999:blog-5223967028702958691.post-64967806827147215762010-02-05T14:26:00.000-08:002010-04-03T21:42:48.717-07:00Fried Turkey & Cabbage Wontons<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434980026778562578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFOsGaeWw_VWuAfK1QGuN3_j5Lc37Brrqxh3ICyzAPqH8zfAZG99zm9hd2d6CmaUEVgAa9AKc2dEx86dw8jrKpDhwSSPAQ_O0bYZ4RFr4Kq4AXEYPHHw-4e9Mf6bzucS5xpU0-S9MgMw/s320/Resize+of+DSC06388.JPG" /> <div style="TEXT-ALIGN: center"></div><div><div>Most traditional recipes call for ground pork but I happen to have ground turkey at home plus this is a leaner/ healthier alternative... without sacrificing taste! <br /><br><br /></div><div></div><div></div><div></div><div></div><div>Ingredients:</div><div>1/2 small cabbage (about 8 oz)</div><div>1/2 tsp salt + 1/4 tsp</div><div>3 cloves of garlic, minced</div><div>1 tsp ginger, grated</div><div>3 scallions, chopped</div><div>1/2 lb ground turkey</div><div>1/4 tsp sugar</div><div>1/2 tsp black pepper</div><div>1 1/2 Tb soy sauce</div><div>1 tsp sesame oil</div><div style="TEXT-ALIGN: center"><br /></div>Directions:<br /><div>1) Toss cabbage w/ 1/4 teaspoon of salt. Let it stand for 15 minutes (this draws the moisure out) & squeeze out any access liquid</div><div>2) Combine turkey, garlic, ginger, scallions, soy sauce, salt, sesame oil w/ cabbage until well mixed</div><div>3) Place a bit of the mixture in the middle of a wonton wrapper & fold according to the directions below & seal w/ egg mixture</div>4) Deep fry until golden brown & cooked. Serve w/ soy dipping sauce (below)<br /><br /></div><div><br /></div><div>Folding Wonton Dumplings: <div><div style="TEXT-ALIGN: center"><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434986263057398562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPktWomZBPoHUVgeTnXMnBE7xYCDfb4eITaMXpFoXo-ZXrXgHocESbd-ZR97_0lc91YY2iWr_Za3MGEz89W5JKEariQtqC4ILyjLiXHT-_8kCof27BuD_HJ3E3oXItTWIqvNPvrrhCq3Q/s200/wonton1.jpg" /></div><div style="TEXT-ALIGN: center"><br /></div><div>- Place the wonton on a flat surface in a diamond position</div><div>- Add a small spoonful of the mixture to the center of the wonton (be careful not to over stuff)</div><div>- Brush the edges w/ egg<br /><br><br /></div><div></div><div></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 144px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434987608439656674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lsdBn-HbOTeCxgHqFYbRpVeYqJT7SOPimOcQk5lJSVFd02_NXFw1AUhyphenhyphenU2n9FNWCHRLXaufEsrJzWETHJEMUqlg9GLeykCqBpug1xxKCJNrt6GP5ygUg5JtjjWvmti7JOUrUU4ACgx8/s200/wonton2.jpg" /> <div style="TEXT-ALIGN: left">- Fold the wonton in half so that the bottom corner of the wonton fold over the top corner to form a triangle & seal</div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"><br /><br><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434987039813015490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DtFdP9YKzcpbfSTca_8YgcDSY70-EL6-9KrXSqb0X0i-pQqxFIHL1IWVJX8VJ_JBuLTMAtXvk7A7BLm-6f9VYiDT8P-A8k0dih5f2Dz5s2mAut1rVIau0JjRbJheJGgqQPh-YU8btqw/s200/wonton3.jpg" /> - Fold the right and left corners together and seal w/ egg<br /><br /><br />Soy dipping sauce:<br /><div>soy sauce, rice vinegar, salt-- combine ingredients to taste </div></div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-10660111911198971632010-01-04T21:04:00.000-08:002010-07-13T01:37:08.637-07:00Strawberry Basil SorbetThis Strawberry Basil Sorbet recipe only calls for 5 ingredients (strawberries, sugar, basil, lemon juice & salt) and is all natural. Its a great way to treat yourself to a healthy dessert for the New Year!<br /><div><div><br /><div><img id="BLOGGER_PHOTO_ID_5423559744573934386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p3J8RL6G6d63lXVJ_6ocqymzCRbmGwxBLyaW4iKbWQgeV6yd5h1YZx7UHS3ci5BuuSCblMkKQxc8L_YV7QNzGXtGyEfX2lvz7DGxwczI8Fp037dFyoC8wveLGNkOFJq6Vr-SC48oeKk/s320/StrawbBasilSorbet_21.JPG" border="0" /><br /><div>Ingredients:</div><div>3 cups strawberries (cut in half, stemless)</div><div>2/3 cup sugar-- I used all natural cane sugar</div><div>1/4 cup basil, coarsely chopped</div><div>2 tea fresh lemon juice</div><div>pinch of salt </div><br /><br /><div>Directions:</div><br /><div>1) Combine the strawberries, sugar & basil and let it sit at room temperature for 30 minutes-- you'll know they're ready when a thin glossy syrup coats the strawberries<br /><br /><img id="BLOGGER_PHOTO_ID_5423561559538007250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznqB6jSw2wPAyXHDKUDAJv7ohpVpAhcv9HVk_siaXf920uaFA3ajtPFUCAWYAlNZcMC3EGYvBo8psRWLnzb90yU_7BYsxfFgV6gD2hkycTtAw1er-krisW5gD7QJgH3WfhdZnh4qhaPU/s320/StrawbBasilSorbet_03.JPG" border="0" /><br />2) Add everything (mixture, lemon juice & salt) to a blender or food processor and let 'er rip </div><br /><img id="BLOGGER_PHOTO_ID_5423561564368885026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 146px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPpGAmjMRS-zHtW6p4LVT4HuvNa345oFqyfGsECistCWcewlFzLDAKwfnBm5mvuJKULn8GdFkSntpG4WfJ09IvajMEtpyriwVRj_P2O7sqfWpWoporm3Rv7XfercuWkoWPcO7Nz64Wgs/s320/StrawbBasilSorbet_05crop.jpg" border="0" /><br /><div>3) Cover & refrigerate the mixture (2 hours or more)</div><div></div><div>4) Pour the cold puree into the ice cream maker and churn</div><br /><br /><img id="BLOGGER_PHOTO_ID_5423561567809299666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E3BZNnZTK7uHM3tGqMJPOYRoN51AAYFWp8EAcR_Nl0PEwJ1tKLt7BY-TJwlRWEwrSrFN49yXsGpjQds4OCrYXbnetzsX79aNssY-VxFMTnuNlPq5KaID-imufvJh6ZPLe-1E66Xlqho/s320/StrawbBasilSorbet_13.JPG" border="0" /><br /><div>5) Place in freezer safe container and sit in freezer for at least 2 hours. </div><div></div><br /><div>And thats it- you've got fresh all natural sorbet at home! </div></div></div></div><br /><br />**update: I redid this same recipe w/ fresh mint instead of basil and it turned out just as great!**KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-26022584777575284632009-12-15T01:34:00.000-08:002010-03-30T17:42:10.222-07:00Fried Tofu with a Soy-Lime Dipping SauceTofu is normally not on my regular shopping list but i decided to pick some up to experiment with. After playing around with a few ideas, this fried tofu recipe ended up being one of my favorites.<br /><div></div><br /><div>I coat the cubes of tofu with cornstarch which gives it a really light airy crunch. Pair that with my fresh soy-lime dipping sauce and its a great snack. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5415408135036351794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIWV5m1bSk3jAc0fBhvNyXU2emzt9xjOHoFStPruoinQZJdibfA8OEtRDlqMPNOo7d3EKyF66WwFE4jXk_DOAS2UA-SCQMJ3zJWtzEBQyx-sxKW7P02aqGIZ8XJBD-8enz6n_zWdbgcA/s320/Fried+Tofu_10.JPG" border="0" /><br /><div><strong>Fried Tofu with soy lime dipping sauce</strong></div><br /><div>Ingredients:</div><div>Tofu</div><div>Cornstarch</div><div></div><div></div><div></div><div></div><div>Soy-lime dipping sauce:</div><div>Soy sauce</div><div>Lime juice</div><div>Rice Vinegar</div><div>Salt</div><br /><div></div>Directions:<br /><div>1) Drain all the juice from tofu and pat dry with a paper towel. </div><div>2) Cut the tofu into one inch cubes and coat liberally with cornstarch</div><div>3) Deep Fry until golden and crisp</div>4) While the tofu is deep frying, combine all the ingredients to make the dipping sauce. I didn't put measurements so you can make the sauce to taste. I typically put larger quantities of soy sauce and lime juice. If you want your sauce a little sweeter, try adding some honey to the mixture.<br /><div></div><br /><div></div><br /><div></div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com3tag:blogger.com,1999:blog-5223967028702958691.post-80571612452385957022009-10-13T13:36:00.000-07:002010-03-30T17:42:55.662-07:00(Better than) Carryout Orange Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOb6LUCDavxag1ddc77GFOmUm_oODfQdH5TYX78ncMvYVb9854Sx4y7Kv5V8bbTenY5Ttl3As-9F9D7pa5zhrXGpwgpT_h19rjZR-9U4sXXP6_jqTcTskdhe8ItKNlBnAhvDc4CnULO4/s1600-h/OrangeChix_02.JPG"><img id="BLOGGER_PHOTO_ID_5392523786152579586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOb6LUCDavxag1ddc77GFOmUm_oODfQdH5TYX78ncMvYVb9854Sx4y7Kv5V8bbTenY5Ttl3As-9F9D7pa5zhrXGpwgpT_h19rjZR-9U4sXXP6_jqTcTskdhe8ItKNlBnAhvDc4CnULO4/s320/OrangeChix_02.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjd4IDL2TGiOuDIj38G-9I5PjygEwk8yUqRu96XfgPKlG1e6SNlcCxIeU7GNpB691-MA2qssSt2_6-FCVWyPIv9FpyNp4Xmwh4owMT-H4NQQ-N43uyW29g56xjdIBUjfv9pQCPk9RNnc/s1600-h/OrangeChix_02.JPG"></a><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/FNQOT2tnhGY&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><embed src="http://www.youtube.com/v/FNQOT2tnhGY&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br /><br />Ingredients:<br />(Serves 2)<br /><ul><li>1 chicken breast</li><li>1 egg, beaten</li><li>2 Tb Peanut/Canola Oil ( for the wok-additional oil needed for deep frying)</li><li>Flour (for coating chicken)</li><li>1 Orange (1/2 cup of the juice and zest from rind)</li><li>1/4 cup Chicken Broth</li><li>1 Tb of corn starch</li><li>2 Tb Soy Sauce</li><li>1 Tb Honey</li><li>1 inch Ginger Root- finely chopped</li><li>1 clove Garlic- finely chopped</li><li>1 Scallion- chopped</li><li>1 Chili Pepper- finely chopped<br /></li></ul>Directions:<br />Sauce-<br />1) Make Sauce: Combine orange juice, chicken broth, cornstarch, soy sauceinto a measuring cup and mix well--set to de side<br /><br />Chicken-<br />2) Dice chicken into bite size chunks<br />3) Coat in egg batter, then flour. Repeat again<br />4) Fry coated chicken & degrease<br /><br />Combine-<br />5) In a wok with the peanut oil, add: ginger, garlic, spring onions, hot pepper, & orange zest<br />6) Once flavors release, add the sauce mixture and simmer until bubbling and thickened<br />7) Add chicken with broccoli and coat until completely covered </div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-52042740032066316872009-09-04T11:04:00.000-07:002010-03-30T17:40:05.374-07:00Crispy Wasabi- Basil Tuna RollsThis tuna recipe is the 'effin' best- No Drake. Plus, its super easy to make!<br /><br /><p><img id="BLOGGER_PHOTO_ID_5377678854698799970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKAjTX7OQgfiKKkhyCSoBiRmr9PnAaXTkyJYRFBCgvYzXI5hTAP2ieGfwvr3_Vmqtv_oWEZ5RaVErZOUeI_DCJq9QXudPt3wrCWPEnZI-GdXfnKdSRalwFHm7wQ2WvFXt6KKRNk6MQsY/s320/CrispyTuna_06.JPG" border="0" /><br />Ingredients:</p><ul><li>Tuna Steaks-- the real stuff, non of that canned chicken from the sea ish</li><li>Wasabi paste</li><li>Basil</li><li>Spring roll wrappers</li><li>Salt-N-Pepa</li><li>Oil- for deef frying</li></ul><p>1) Season fresh tuna steak w/ salt, pepper & wasabi paste<br /><br /><img id="BLOGGER_PHOTO_ID_5377678844906407298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOrSJMbvXGx11-coj3LC0h3EuWVy9sA_6rB2Ev0TIQqTdDVN1lefck0lp9vRzfC30FrUfcl5Hi87StNUqg-xwf1zfVoDNVqJqaLUvHa5A6AlQ_q7RHdx0cJpq8T5x5gDuk8MEkU2LEB4/s320/CrispyTuna_02.JPG" border="0" /></p>2) Arrange the spring roll wrappers so that the corner is facing you and the seasoned tuna steak is horizontal at the bottom of the paper<br /><br /><br />3) Put some fresh basil on the tuna<br /><br /><img id="BLOGGER_PHOTO_ID_5377678851187737042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQwspk4oH5NBSpf6ppUQMOlwFKipmZbvAXqkT2kN4VN6B7UQyNVojTL5IfjfIypIt4NwRegbftpErvtIPaM9yTeCpyiDOWnLWGGzKXfdSJA6XuOfuYFfdtzJ3OyFhUq3JfQzV3jNwEzM/s320/CrispyTuna_04.JPG" border="0" /><br />4) Wrap the tuna- tightly rolling up, fold right & left corners in to the center, continue to roll to the top; seal w/ beaten egg<br /><br />*see my spring roll <a href="http://beansricelife.blogspot.com/2009/04/shrimp-spring-rolls.html">video</a> for tips on how to roll<br /><br /><br />5) Deep fry 'em to your preferance- I like my tuna rare/ medium-rareKhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-13053333987792075872009-08-10T09:33:00.000-07:002011-06-06T09:19:18.086-07:00Califonia Luu-uuv<div>So I spent the last week and a half trekking through Cali and of course you know I was on the lookout for some good (and cheap) eats. I started off the trip in SanFran & the Bay area, worked my way south and finished off in San Diego. </div><br /><div>This was my first time in the west coast, but I will most definately be going going back back to Cali Cali... I loved it!!!! SanFran's got so many interesting neighborhoods with tons of character and of course lots of great food. Here are my favorites from each neighborhood--<br /></div><br /><div><br /><strong>Chinatown:</strong></div><br /><div></div><br /><div>Easily one of the best I've been to... it shits majorly on the Starbucks flooded "Chinatown" we have here in DC. Aside from bangin' restaurants, markets and tea shops, there's some really dope retail and gift shops. One of my highlights was this fortune cookie factory that was hidden away in a small alley:</div><br /><div><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/8nRn-E6xWf4&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/8nRn-E6xWf4&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /></div><br /><div>... I gotta get my hands on one of those cookie presses. Mmmm.... hot off the press cookies!!<br /></div><br /><div><a href="http://wokshop.com/">The Wok Shop</a> on Grant Ave was also one of my fav's :)<br /></div><br /><div><a href="http://www.yelp.com/biz/chef-jias-restaurant-san-francisco">Chef Jia's</a> (just outside of Chinatown) has one of the best Chinese food spots ever... and for de cheap! All of this was $5 + it comes w/ a bowl of hot and sour soup. Forget $40 a day... let's aim for 25! </div><br /><p><img id="BLOGGER_PHOTO_ID_5368401520392648930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_8kQv4_W9oia-NVlULzzbgMU7pSWWtdSz04VdVipDgxiWl1LvFxU01iaLmfv7dzuMmgJZ31lCLm9vNgkU8q76mHJlIBxGIENa9ux7ZboikOkRK8SRGzUp5zX42yJu88HS4PcwRkdfjo/s320/Resize+of+Gia2.JPG" border="0" /></p><br /><p>The honey chili chicken had a thick batter and was perfectly fried, then coated with a sweet and spicy chili sauce- awww, man!</p><br /><p>SF = best farmer's markets ever. I would love to spend my lunch break like this everyday:<br /></p><br /><p></p><img id="BLOGGER_PHOTO_ID_5372178917088751474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdSvHHROlJetcEBMdwlp3ShAvW5ax6xXIsGwFkYzCW4Ln2l9CuJrmU5d9NcrsF4DXUtdnKnZKVdHLZOR63XNeoN5iuCsiEesoosbMQtqrI_NBw6xNKQ_MtWtoDtv6pgPHmwS-WIRJ6sY/s320/DSC05336.JPG" border="0" /><br /><p><strong>Fisherman's Wharf:</strong><br /></p><br /><p>Boudin's Sourdough bread factory at the Wharf was awesome. They've got fun bakery demonatrations and you can peep the whole factory from outside or sourdough museum. Check out their cute little bread animals & see them make it on site</p><img id="BLOGGER_PHOTO_ID_5372180107507488514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-ZMDmMnvLLiCdxEWld6SrPLEc5GcCnVz4g7l-wSjW7zEmzUgBqb8kwPpVo9Jead_AHReCqvo_nXCx8d3Nnfh9EezKewT48-4zZINRK7VlO2AyiPpJdLNepO9GrZWD2NRglzmI3LNam0/s320/DSC05358.JPG" border="0" /> And you can't go to SF & not get a sourdough bread bowl, mmm Mmmm... just thinking about it makes me salivate- No Pavlov<br /><img id="BLOGGER_PHOTO_ID_5372181464751922258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeSGEQzLHFZ4RPFDsb2oCq4N68mibzsdzrdV-Udtmo2XQ1P9KNlo7eMDw667Wv0goIp_ZqsuYlCs2IMJ1y-OTmGNQ9Hx27KAPS_5j5l_jrHSWEtRVMPmTcadVjytlrdoiE0gMeS348c0/s320/DSC05395.JPG" border="0" /> *focused*<br /><p><strong>Golden Gate Park:</strong><br /></p><br /><p>Be sure to pack your own food... there are endless picnic spaces here. Also stop by the Japanese Tea Garden for some warm tea w/ wasabi rice crackers and cookies.<br /></p><br /><p><strong>Mission:</strong><br /><img id="BLOGGER_PHOTO_ID_5372183649406037458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3J6nf-SAUJB96V7E-o1gnszmQ2TFl1kXHAWpuAacAMeO2_TPGk6xVXqP8sS6Hx1cEFDiHLOUZ8SF6ZISieH84ArQyOwLhMEYgJwe7bdoaeYl7q3RYrpiSbUD3srcmQlS6hd2JWK0jVKc/s320/DSC05493.JPG" border="0" /> I had some of the BEST Cambodian food here ever... easily the best I've had since being in Cambodia.</p><br /><p><img id="BLOGGER_PHOTO_ID_5372181458577696882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uOJq1DV3UNsEEC2KZ39pMHefOJDx4j8zFz-MsNgR05qBU9hSK2kE4BSHR1TLseJAq-8BiEP9qKAhymSHIN13u2fF5I6VFlb1Pzceg6el3OSe0zNepJZLQQDJ4rGmfH_-tJbtz_YNhr4/s320/DSC05504.JPG" border="0" /> </p><br /><p>This sour beef salad was the BEST. The meat marinated in a citrus, chili's, sugar and fish sauce and served rare/ uncooked (similar to ceviche). It's later tossed with beansprouts, peppers, carrots, mint and other goodies before its served over a bed of salad. </p><br /><p>They also have imported beer from Thailand and they make an AMAZING Lemongrass Iced Tea... (which I will be making at home from now on until the end of summer :) The service was top notch and the owner was super sweet. All adding to the wonderful experience. </p><br /><p>Delicious + Affordable = all smiles :)<br /></p><strong></strong><br /><p><strong>Japantown:</strong></p>This sushi place was pretty cool. The sushi circles the table on a floating boat and you just pick what you like.<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/Zp4YaB9h_Z8&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/Zp4YaB9h_Z8&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />The concept was really cool, but you have to wonder how long some of the food had been sitting on those boats. Also, since the place was pretty packed it seemed as if the chefs (who were preparing the sushi in the center of the table) were sort of in a rush to get the food out and I think they skimmed on a quality a tad.<br /><p>If you're in SF, definately take some time to checkout the Oakland scene. Its accessible on public trasportation (the BART) for a few bucks.<br /></p><br /><p>House of Chicken and Waffles in Jack London Square was one of my highlights:<br /></p><br /><p><img id="BLOGGER_PHOTO_ID_5372183669759413234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAKXDDIAkFhKgwVMDRvTii3ShEbFtP02zm3t6bGwLKUaf3f3RrYwmny6lXbcq4o9Ea-p_gtE3SRr5KbrPfdPHNFhxTU1d-GgnJbFBSoAxBgL7AM7X4Hv28ttwEAj5qKfdtxQQb5SCQDM/s320/DSC05516.JPG" border="0" /> Each dish is named after family members of the owner with portraits of each member painted the interiors walls. I had Paige's Palette: 2 Southern Fried Chicken Wings, 1 egg and a waffle... MMMMmmm! The waffle has a slight cinnamon taste that went perfectly with the maple syrup.<br /><br /><img id="BLOGGER_PHOTO_ID_5372183654432052994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6K1g6HreIB1vLgiGU0Nfm4rkCZnAXBPTpHJYP25PuYs_bl0a7HNofBXvcRKwRNZHcn7tU0TNgh87aPCSN0O-dqavoskb7etLQ1i_lrVavE7fzrQcbjL9oarrU5KEGJ9PMAHtSm_btyc/s320/DSC05513.JPG" border="0" />We need more joints like this in DC.<br /></p><br /><br /><p>Check out pt deux of my California post where we make out way down south to San Diego</p>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-79470909409152383182009-06-04T20:02:00.000-07:002010-03-30T21:23:17.702-07:00Quite Possibly the BEST burgers in the DMV: Ray’s Hell Burger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vqn6CNCO9IdeYkmQJ7aRDGgHku9bCXn7medvQGoVGmWlZJ1NEkFrCyycTlmigx8l1t4CxtmO22d35zqe9NfhWz-54Lvo_ORGkdH8e_XIasvIz87VhNzUqGrUFTZLvgAU79ETEKKNG9A/s1600-h/RaysHellBurger_03.JPG"><img id="BLOGGER_PHOTO_ID_5343674928017488834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vqn6CNCO9IdeYkmQJ7aRDGgHku9bCXn7medvQGoVGmWlZJ1NEkFrCyycTlmigx8l1t4CxtmO22d35zqe9NfhWz-54Lvo_ORGkdH8e_XIasvIz87VhNzUqGrUFTZLvgAU79ETEKKNG9A/s320/RaysHellBurger_03.JPG" border="0" /></a> Everyone loves Five Guy’s- and who can blame them? With real ground beef, never frozen, made to order burgers and unlimited free toppings, it’s hard to go wrong. They’re definitely a step up from your typical Mickey D’s.<br /><br />Ray’s Hell Burger is sorta like Five Guys, but UPGRADED (no Beyonce).<br /><br /><div><div><div><div><div><img id="BLOGGER_PHOTO_ID_5343674932071713442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5mccKe3EhlgKEh3MfLN9IL7jPkwoHSj2EIfkzGMNFrH3Jr5MysmqI_vXJpOCB_b9WfL5cpmt_PHmmektdOIlHphclqqADEiE8JgJCAV0EQrsvt8OcXxqTcHMB-J-MycGDEfdDaWAKz4/s320/RaysHellBurger_04.JPG" border="0" /> First, they get the prime beef used for their burgers from Ray’s the Steaks, their sister restaurant and grind all the meat on site several times a day. From there, you can choose your burger style (seared with peppercorn crust, brushed with a spicy chipotle marinade, etc), doneness/ temperature, and toppings (for no extra cost). Toppings include classic such as grilled onions as well as your classics jazzed up a bit such as cognac & sherry sautéed mushrooms.<br /><br />Now this place isn’t the cheapest but for a few bucks more than Five Guys, you can get some top quality ish! Your standard 10 oz burger with any of the toppings from the set list will cost you about $7 (no cheese). If you decide to add any of the specialty toppings such as seared foie gras with truffle oil or roasted bone marrow, you’ll be charged a few bucks more.<br /><br />Like I mentioned earlier, cheese is an additional cost. Of course, they’ve got your typical Mozzarella, Munster, or Cheddar cheese, but if you really wanna go all out, this place offers specialty cheeses including Chimay a la Biere, Aged Danish Bleu and Imported Double Cream Brie.<br /><br />If the endless choices and options make you dizzy, you can also order from a menu of burgers, all with nods to hip-hop artists, including the B.I.G. Poppa, the Fat Joe, and the Mack.<br /><br />If you decide to check this place out, be prepared to make a get your hands dirty… any place that has rolls of paper towels at each table is sure to be a bit messy. The buns don’t hold the delectable, juicy patties very well and the bread tends to fall apart. Also, none of the hot, hell or heck sauce is very hot… at least not nearly as hot as I would like it to be.<br /><br />Sides are great (but don’t expect any fries) and they feature a delicious draft root beer. Don’t expect to find a menu online (except here)- this place has no website… it doesn’t even have a sign outside. </div><a href="http://img193.imageshack.us/img193/7361/resizeofrayshellburger0.jpg"></a><a href="http://img193.imageshack.us/img193/7361/resizeofrayshellburger0.jpg"></a><a href="http://img193.imageshack.us/img193/3639/resizeofrayshellburger0x.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 465px; CURSOR: hand; HEIGHT: 640px" alt="" src="http://img193.imageshack.us/img193/3639/resizeofrayshellburger0x.jpg" border="0" /></a><br /><br /><br /><br /><div></div><div></div><div></div><div></div><div></div><div><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 465px; CURSOR: hand; HEIGHT: 640px" alt="" src="http://img193.imageshack.us/img193/4428/resizeofrayshellburger0e.jpg" border="0" /></div></div></div></div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />If you do plan to venture out to Ray’s,<br />don’t forget to write down the address:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUqmwq5SPXAjQbC3y8E_UClokxU_CYHx4cQrvf51_NSHKiv3EqMXf1ij7F-DhFtBtK3LrgMjSRxUE7HNTwQADFWUmLWxmNgzREFpPpPKuiAKJ-7WN4LkGzBuj_qFGaLsBSNvHyF-SNak/s1600-h/RaysHellBurger_01.JPG"><img id="BLOGGER_PHOTO_ID_5343676082466322770" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUqmwq5SPXAjQbC3y8E_UClokxU_CYHx4cQrvf51_NSHKiv3EqMXf1ij7F-DhFtBtK3LrgMjSRxUE7HNTwQADFWUmLWxmNgzREFpPpPKuiAKJ-7WN4LkGzBuj_qFGaLsBSNvHyF-SNak/s200/RaysHellBurger_01.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLsq_srajSZF1CPZGZEYV8a8m8lV6zBrXScb6G3f-tkOcRUC6LqFz7odWpIwYJrq8Ir4uLRZPD1mm3ZIbkriv3LTBXSFGslZUAEQQ4_owJ9lbteQDd3cGDXclrAGzHUpQiaOgJLKUdOg/s1600-h/RaysHellBurger_02.JPG"><img id="BLOGGER_PHOTO_ID_5343676085131368850" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLsq_srajSZF1CPZGZEYV8a8m8lV6zBrXScb6G3f-tkOcRUC6LqFz7odWpIwYJrq8Ir4uLRZPD1mm3ZIbkriv3LTBXSFGslZUAEQQ4_owJ9lbteQDd3cGDXclrAGzHUpQiaOgJLKUdOg/s200/RaysHellBurger_02.JPG" border="0" /></a><br />1713 Wilson Blvd<br />Arlington, VA 22209KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com1tag:blogger.com,1999:blog-5223967028702958691.post-67459138412412364932009-05-21T00:59:00.000-07:002010-03-30T17:43:22.185-07:00Quick Tip: Peeling & Deveining a Shrimp<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/XVEvkhrJz5Q&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/XVEvkhrJz5Q&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com1tag:blogger.com,1999:blog-5223967028702958691.post-77206527289626808182009-04-21T14:20:00.000-07:002009-04-21T14:46:15.344-07:00Brookland's Newest Addition: San Antonio's<img id="BLOGGER_PHOTO_ID_5327258351199070258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE9zceT0nNyD1S1LjPHSanZVoHLHqKwUW0TOUsXHoVCjP3onInSnY0MAXJzBKOekKyaVbUz5yp0SA8iS0ZMBu7Pex5Q1J0C4j1cnHuDe4SkAMmnroDS0CZvZPHhCLY-Al_np7VduCe6s/s320/SanAntonio_02.JPG" border="0" />I’ve been living in the Brookland neighborhood a few years now and while I love this area, my main grip has always been its lack of quality sit down restaurants. While I’ll kill some New Tong Shin (Thanks Jeremy) or Brookland Grill, sometimes the usual carryout joints just won’t do. So when I found out that a new joint was opening up at the site of the former Ellis Island Restaurant on 12th Street, I had high hopes.<br /><br /><div>I had been eyeing this place for a few months, but after reading about the owner in the <a href="http://www.brooklandheartbeat.org/jan09_antonio.html">Brookland Heartbeat</a>, I had to try it. According to the article, Mr. Vargas, the owner of San Antonio’s was part owner of renowned DC restaurants Lauriol Plaza and Cactus Cantina in the 90’s and was the original owner of Banana Café on Capitol Hill, which he later sold to a friend. With successes like that, on top of the fact that this place is in my backyard I had to try it.<br /><br />I would highly recommend trying this place during their Happy Hour (3-7pm, Mon-Sat). Specials include $3 margaritas, domestic beer and wine, $3.50 mojitos, and ½ priced apps. Their frozen Mango Margarita is delicious and you can't beat the HUMONGOUS nachos for 3 bucks!<br /><br />The full menu features traditional Latin and Tex-Mex fares as well as American classics for about $12- $17 per meal. I had the Ropa Vieja (a traditional Cuban dish of shredded steak in a tomato based sauce) which was served with rice, black beans and fried plantains, while the mister had chicken fajitas. Both were amazing- cooked perfectly and seasoned just right. The service was meh- not bad, but not exceptional.</div><br /><img id="BLOGGER_PHOTO_ID_5327259880868027154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n0n-umF-N81J8BBy37arQOZcBJ480Pkt4TVvo0vP8IfXi9_IImL9c7k0k-RwKmmIuaH9b5KJjKM05outeU3HxXtbIxpm2vBT-nLzjxrdAbxbwoVAM2Uv0F0Kd3cBrv3ZAv6iFZtmEC8/s320/SanAntonio_04.JPG" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5327259881727298210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQ7jhXkP_FVGsK9bB4dOJcbrmDSGh4A61N6aXG-vHg7tUvCnBu8w5HqjD6l-0VeD5N0bqY5-yelVGUlJAJFiR0LUt2mpOWxyNOIG37R7eBQFQl_tDwX2VhsaC5zJbb9UCncADHliTft0/s320/SanAntonio_05.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5327262487102197394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsouXfivswkG1DGixqL_8GB30OEVka7tdmQ1o9O2FQ5nXm63MK79g30uzZGkSRULb4UdZ6UWjU_lwSGbhcKXpJCoCZdHvmmBERwGmm9WvkEsDIysk-3gpz6HdlC5nY0GlpeIHH4Cd9Xk/s320/SanAntonio_07.JPG" border="0" /><br /></div><p>After all that food and some drinks, I definitely had to undo my button and struggled a bit to get home. This is a great neighborhood spot. I would definitely recommend it & can’t wait to share it with my friends and fam. </p><p><img id="BLOGGER_PHOTO_ID_5327260757703709634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQw72T8he2aRzS1V7p3rY-cdTATUIbyM04YDXmE9RuIg9FfJ_5apF4OBtn_TP0Yf-KLvifG-imm87Txj3-hlFHCsODIg_SqLcK3m8YNCZ55kHPCeYcQqBJifUW9vRFgGdUJQMBUSEfiA/s320/SanAntonio_06.JPG" border="0" /></p><br />San Antonio Bar & Grill<br />3908 12th St NE<br />Washington, DC 20017KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0tag:blogger.com,1999:blog-5223967028702958691.post-60780528215893230482009-04-13T10:00:00.000-07:002010-03-30T17:43:55.574-07:00Shrimp Spring RollsThe measurements for this recipe are estimates so feel free to play around with it. If you want to make this a vegetarian dish, simply omit the shrimp. Makes 12-15 rolls.<br /><div><div><div><br /><p><img id="BLOGGER_PHOTO_ID_5324223427419944690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtntukztXpyo0jmZEdQ66Ra8H8JlVh9gwXLSKNmciXeUIiKAaI0YAnaKcrknQE8pwbT7Mi8RSapg19EvDdTW3eu5jyZKK7NHK5Zc7JCRNIFAYqcGt1QGHNXk-DfUcOt4ObX39Xp8w0T4/s320/ShrimpSpringRolls_05.JPG" border="0" /> Ingredients:<br />· 3 oz Vermicelli Noodles<br />· 2 Tb Oil (Vegetable, Peanut or Canola)<br />· 1/3 lb Shrimp- peeled &deveined<br />· 2 inch Ginger Root- finely chopped<br />· 3 cloves Garlic- finely chopped<br />· 2 Scallions- chopped<br />· 2 Carrots- shredded<br />· 2 Bean Sprouts<br />· 5 oz Spinach<br />· Small bunch Cilantro<br />· Spring Roll Wrappers<br />· 2 Tb Soy Sauce<br />· 1 Egg<br />· Oil, for frying<br /><strong></strong></p><p><strong>Preparing Ingredients:<br /></strong>Soak the vermicelli noodles according to the directions on the package and once complete, cut them into smaller pieces. Finely chop the ginger, slice the scallions, shred the carrots and coarsely chop the spinach, cilantro and shrimp. <em>I recommend having all of the ingredients ready before you heat up your wok because everything will cook very quickly</em>.<br /><br /><strong>Cooking the Mixture:<br /></strong>In a hot wok, add oil, ginger, garlic, and scallions. Let this cook until the flavors release. Next, add carrots, bean sprouts, spinach, cilantro, soy sauce and noodles. <em>Mix this together well</em> so that your get an even bite of all the in the filling. Let this cook for a few minutes and once its finished, set the mixture aside and let it cool. Beat the egg in a small bowl and set aside.<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/JaJdqQTx9rw&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/JaJdqQTx9rw&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><strong></strong></p><p><strong>Wrapping the Spring Rolls:</strong><br />Peel the wrappers apart and cover with a damp towel to keep them from drying. Lay one of the shells in front of you with one corner towards you (like the shape of a diamond) and the other corners facing your right, left, and up.<br /><br />Once the mixture is cooled, add a spoonful of the filling to the bottom-center of the spring roll wrapper. (<em>If the mixture is</em> <em>not cooled properly, it could burn through your wrapper</em>). Roll the mixture in the wrapper <em>tightly</em> but be careful not to rip the wrapper. Once halfway up, fold each of the two sides to the center and continue rolling up. When you get about one inch from the top of the wrapper, rub a bit of the egg wash on the wrapper to seal the spring roll.<br /><br /><strong>Cookin’ It up: </strong><br />Heat your frying device (deep fryer, wok with a few inches of oil, etc). Once all of the spring rolls are assembled and your oil is hot, slowly place the spring rolls in the oil and cook until golden brown. Degrease the spring rolls by placing them on paper towel. Serve plain or with a dipping sauce. I like to use a <em>sweet chili sauce. </em></p></div></div></div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com2tag:blogger.com,1999:blog-5223967028702958691.post-28813460746559856442009-04-09T14:06:00.001-07:002010-03-30T17:44:19.816-07:00Bacon Wrapped Shrimp in a Spicy Papaya SaladI was experimenting in the kitchen the other day and came up with winner- Bacon Wrapped Shrimp in a Spicy Papaya Salad. The sweetness of the papaya is balanced out by the spicy chili peppers and the savory bacon wrapped shrimp ties everything together. This dish offers a variety of flavors as well as textures. Hope you enjoy!<br /><br /><div><div><div><div><img id="BLOGGER_PHOTO_ID_5322801466646908930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8uA0MTMzN8WLFVa_j5odfEu4JqdJgndSNcZAIOy4ziYp5JaUkPKwuerqSxeDwE5QVEzQM3qiHFoHqQawa1sXeHlpA7rXTym6iOgmxm5K2VAUz87HkdEetwyDHbBFtLXdtbCM-nWwlOs/s320/ShrimpBaconPapayaSalad_16.JPG" border="0" /><br />(Serves 2, or 1 if you're like me)</div><div></div><div>Ingredients:<br />· ½ lb Medium Shrimp (about 14-20 pieces)<br />· 7-10 Strips of Bacon (half as many as you have shrimp)<br />· 1 Ripe Papaya<br />· 1 Serrano Pepper<br />· 1 ½ Limes<br />· 2 Carrots<br />· 4 oz of Baby Spinach<br />· 1 tsp Cumin<br />· Salt-n-Pepa for seasoning<br />· Toothpicks<br /><br />Directions:<br /><strong>Papaya Salsa:<br /></strong>Peel and seed the papaya & dice it into small cubes. Very very thinly dice the Serrano peppers into small pieces and add to the papaya. Add lime juice and zest, cumin & Salt-n-Pepa to the papaya mixture.<br /><br /><em>Tip: Cutting, peeling & dicing papaya</em><br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0a-79zZM7_3dfKXuFjV_Q-K7hWLYnUBUzRTEb_zW300Vut9MJ6WNnqU3WPlpuSwGyvBoCe50c6J1ToTMD11Ogq2c7UkIEMCVznIhBWUz5-YM1vmM3F0dtJ0aLYQASOjNAJhyL77mLkc/s1600-h/ShrimpBaconPapayaSalad_03.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0a-79zZM7_3dfKXuFjV_Q-K7hWLYnUBUzRTEb_zW300Vut9MJ6WNnqU3WPlpuSwGyvBoCe50c6J1ToTMD11Ogq2c7UkIEMCVznIhBWUz5-YM1vmM3F0dtJ0aLYQASOjNAJhyL77mLkc/s1600-h/ShrimpBaconPapayaSalad_03.JPG"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUrfRn4xR0HkRfBbwsLawjNYnQ_AjsjMQQqZchfEy2wCRfJe2u2G7L6f-EHM1w1UoifhZUX6ituDxWdcUdl1qzl1F_1ObMVn6U1aiXTi7VnI1k0kUcrF4Fug1TZ_Eo50_ioP9vg9DiBc/s1600-h/ShrimpBaconPapayaSalad_02.JPG"><img id="BLOGGER_PHOTO_ID_5323059048167688578" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUrfRn4xR0HkRfBbwsLawjNYnQ_AjsjMQQqZchfEy2wCRfJe2u2G7L6f-EHM1w1UoifhZUX6ituDxWdcUdl1qzl1F_1ObMVn6U1aiXTi7VnI1k0kUcrF4Fug1TZ_Eo50_ioP9vg9DiBc/s200/ShrimpBaconPapayaSalad_02.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqj7fe6wDMLfUrs5cOyAs6ocUOgyq1EfeuO5rEvabsd67vJ9kujcX5z2mp5baZob_W-iAAAizULt4qLMC8tIMD-teE4R7d46Du49QeTwIlWBhUCKdE5IDej0_edr6_tknOECNQDaSQZHk/s1600-h/ShrimpBaconPapayaSalad_03.JPG"><img id="BLOGGER_PHOTO_ID_5323059052212455042" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqj7fe6wDMLfUrs5cOyAs6ocUOgyq1EfeuO5rEvabsd67vJ9kujcX5z2mp5baZob_W-iAAAizULt4qLMC8tIMD-teE4R7d46Du49QeTwIlWBhUCKdE5IDej0_edr6_tknOECNQDaSQZHk/s200/ShrimpBaconPapayaSalad_03.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckHcT73scGZpULM0mSTQAA3k9IiGRw8pq5Yt_2_XjTuQ2mPgTJzdn-C8OiSBeg2eooEImnxuDpuHM8EBOrm0xCBqK-4Q4N-81gbQWf0bY2TY_vMuXPa3mf03Z0bfBET1xWwpNyhhpfI8/s1600-h/ShrimpBaconPapayaSalad_06.JPG"><img id="BLOGGER_PHOTO_ID_5323059056021568770" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckHcT73scGZpULM0mSTQAA3k9IiGRw8pq5Yt_2_XjTuQ2mPgTJzdn-C8OiSBeg2eooEImnxuDpuHM8EBOrm0xCBqK-4Q4N-81gbQWf0bY2TY_vMuXPa3mf03Z0bfBET1xWwpNyhhpfI8/s200/ShrimpBaconPapayaSalad_06.JPG" border="0" /></a><br /><br /><div><em>Use a regular vegetable peeler to peel the skin of the papaya. Cut the entire thing in half and use a spoon to scoop out the seeds. Slice the papaya lengthwise into long strips and then widthwise to create dices.<br /></em></div><div><img id="BLOGGER_PHOTO_ID_5322803904908590290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAY7z7nGyGnTQqIR5zwq9_aHf8Xf6DJCw3zA0Vll4UD6lvVdJvYceE04nMw-b9lDIhMA8OSVGqXIcc9OWGKjlgjVEjZncOAvr849HMKGNvcbYkY11GbwU44Mywnf60tFyFvXPwDAhsgw8/s200/ShrimpBaconPapayaSalad_07.JPG" border="0" /><em>The Serrano peppers should be diced very small (you don’t want to bite into a big chunk of one of those)</em> </div><div></div><div><br /><strong>Bacon Wrapped Shrimp:<br /></strong>Peel and devein the shrimp & season them with ½ the cumin & Salt-n-Pepa.<br />Cut the bacon strips in half and cook them partway in a skillet. Drain the excess fat from the pan and degrease the bacon on paper towels. Take the bacon and wrap each strip around the shrimp, securing the whole thing with a toothpick.<br /><br /><em>(Since the bacon takes longer to cook than the shrimp, the idea here is to cook the bacon partway before wrapping it. This way, when the bacon cooks with the shrimp later, both the bacon and shrimp finish cooking at the same time and the shrimp doesn’t overcook).</em><br /><br />Once all the shrimps are wrapped, place them back in the skillet and cover with a lid. Turn the shrimp midway through the cooking and turn off the heat once finished cooking.<br /></div><div><br /><strong>Assembling the Salad:<br /></strong>Shred the carrots and toss in a bowl with the clean spinach. Mix in the papaya salsa & top with the bacon wrapped shrimp (be sure to remove the toothpicks before serving). This salad can be served either plain or with a vinaigrette dressing. </div></div></div></div></div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com1tag:blogger.com,1999:blog-5223967028702958691.post-54917621163829246292009-04-05T14:54:00.000-07:002009-04-08T19:02:50.953-07:00ipoh: An Asian/ Sushi Joint in Wooldey ParkI was in the Woodley Park neighborhood this weekend and had the opportunity to try iPoh, an Asian and sushi joint. Let me start off by saying that the service was exceptional!<br /><br />Aside from your typical sushi dishes, the menu features rice dishes, noodle dishes and other entrees.<br /><br /><br /><div><div><img id="BLOGGER_PHOTO_ID_5321335215604933298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkuiwq8JFKF-W6pDIQw7pa_zPVjvSyvEJZyMOwvI761vRcs_x7pA0vHSkzmXdq2bfq2PTwG1fUtyJFidsuQwnxZP6d-C3x7lxk_4v2n-yz0_xAi8rp871mxEyTDKV-p2GHBDu9T5mfxs/s320/iPoh_01.JPG" border="0" /><br /><div>We tried the Buah Mango which features shrimp or chicken sautéed with shredded mango and bell peppers in a spicy mango sauce. The shrimps were a good size and the mixture that they served everything in was very tasty. The mango used in the dish wasn’t quite ripe (giving it a bit sourness that you would typically find in a green mango), but still somewhat ripe (giving it the sweetness that you would normally find in a well ripened mango). I it was a wonderful balance of sweet and sour mixed with the spiciness from the sauce. The dish was beautifully served directly in the mango skin which was used to make the dish. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5321335221749933522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWsNkRSc5gfBqet-lvfMrI3F-bMdfYUIJxPrfpxWDjFKkTe0MeCPE2M5vJ4OlJZ5Sg_yGB71XtlkXptnt3fNFE_Vf5UbG-SUtZU-zfu2WbF_LF3TBZgwDi5ZYQEZFJ8ELIHGIXn60B7c/s320/iPoh_04.JPG" border="0" /></div><div>The Sunshine Roll (sushi) which is roll made with fresh mango, mint, and cucumber then topped with salmon was wonderful. Nick even liked it (and I didn’t even have to get him drunk). We also tried a couple of sushi classics including a tuna avocado maki roll, and a vegetable tempura maki roll which were both prepared nicely and comparable to your typical sushi joint.<br /><br />Overall, I would recommend this place. It’s a great spot for a casual meal, prices are moderate ($9- $13 a meal during dinner), and the service was phenomenal.<br /><br />Other minor details: This place has a free delivery service from which you can place your orders online at their website (<a href="http://www.ipohusa.com/">http://www.ipohusa.com/</a>) and it doesn’t serve any alcohol.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7upGyXLuI30ZRDRRW_3763ID78Pzan_GlvEg6BNu4w-Jfcsdii2EiO0w67FVbsF2-Py7gL3dE2cM8O_Twsq-AG1F7QzRo0tn0yzSd-ali4Flxp8jw7uegX0cXSeRxCi_OMygSrwcXks/s1600-h/iPoh_05.JPG"><img id="BLOGGER_PHOTO_ID_5321332160390078402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7upGyXLuI30ZRDRRW_3763ID78Pzan_GlvEg6BNu4w-Jfcsdii2EiO0w67FVbsF2-Py7gL3dE2cM8O_Twsq-AG1F7QzRo0tn0yzSd-ali4Flxp8jw7uegX0cXSeRxCi_OMygSrwcXks/s200/iPoh_05.JPG" border="0" /></a></div><div></div><div>This quaint space is great for a casual dinner. As you can see, the sushi bar only seats 6 people.<br /></div></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ie5mjyzPt_F7AhERean5bxKqIEDUipSG75IsCNhYVwH1gnoNPMZaAASwyp6PneHJr9eZMc6-PjuRyvmP9cnV9GWHUENu7rldc7KWeCvE7s3fofMfuFiCnE2qrav-qS1vjnINTx6s0-o/s1600-h/iPoh_06.JPG"></a></div><div><em>Located on Connecticut Ave, directly across the Woodley Park/ Adams Morgan Metro</em><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div></div>KhMaiyahttp://www.blogger.com/profile/16449090462959968624noreply@blogger.com0