#barbecue sauce and the sour of limes adds a lot of flavor so. like. I didn’t need other herbs | Explore Tumblr Posts and Blogs

whole-dip · 4 years

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Chinese Food and Coca-Cola Taste the Same

Okay, bear with me because this might not make any sense at all.

So, the types of flavors, we all know them, right? Sweet, sour, salty, bitter, and umami. All these flavors have multiple ways of manifesting. So like, a lemon, a lime, and an orange are all sour, but not in the same way, you know what I mean? And bitter too. Fruit rinds and coffee are bitter, but not exactly the same way. Got it? And when we know this, we can do cool groupings while cooking. Like how you can combine lemonade and orange juice and it tastes pretty good! Or maybe you'll want to sweeten some coffee, or maybe you enjoy salt on a slice of mango. We do these types of flavorbending all the time, it's part of the fun of cooking. When you think about flavors of things, we can pick out the main flavor but see how it deviates. Again, oranges and lemons are both sour, but lemons are pretty much sour dominant whereas oranges are sour, but have a lot of sweetness in there. Even with lemonade we see this. Lemons and lemonade kinda taste the same, but also not, because we've added so much sweetness to the lemon's natural sour. Remember that for me, okay?

So next, let's think about something completely different. Image that we go to any restaurant that serves fountain soda. What flavors are there? At minimum, there's gonna be lemon lime, orange, and cola. Let's compare that to an ice cream shop we might find next door. At minimum, they're gonna have vanilla, chocolate, and strawberry. Do you see the difference? The ice cream shop has some fairly straightforward flavors, but the default soda has two normal flavors, and then cola. What is cola? What does that taste like? Well, it tastes like cola, right? Yeah obviously, but what is that? The flavor has changed over time with ingredients becoming more or less affordable and all that but the closest we have to finding that flavor is the kola nut (and potentially the coca leaf but I've had coca leaf tea and it's nothing like it. There's sarsaparilla but I'm not gonna get into that now). If I had to ask you which of the five flavors cola is, you might say it's sweet. It certainly tastes sweet, and sure, it's got some nutty notes too. Here's where I put on my tin foil hat. I don't think cola is sweet. I think it's nutty, with sweet being added. It's like with lemonade. It's a nut dominant flavor that has so much sweetness added. And what flavor are nuts? They're umami.

And here's the thing, if that were true, then we would be able to utilize cola in place of other umami ingredients when cooking. We'd be able to add it to meat, for example, when cooking and it would be good. And guess what, people do. Cola is very commonly used in marinades for southern barbecue and mexican carnitas.

Here's where I get really crazy though. Have you ever had MSG by itself? It's a crystalline powder, and when you put it on your tongue it instantly dissolves and tastes like pure chinese food (chinese food here being shorthand for americanized chinese food commonly associated with restaurants run by chinese immigrants blah blah blah, I grew up in a chinese restaurant I know the nuance and cultural stuff that should be there isn't and it would be a lot to type yadda yadda yadda). MSG is crystallized umami, I've cooked with it a ton. Chinese food, not solely because of MSG, is filled with umami notes because chinese food is generally considered to have fairly complex flavor profiles, and umami is what most american diners consider to be a je ne sais quoi that makes dishes complex. What I'm still working on is combining cola with chinese food. Perhaps a marinade? Perhaps reducing it into a sauce? I'm not sure yet, but there's a theoretically possible manifestation of a dish that I'm looking to develop one of these days.

#gastronomy #culinary #food #umami #taste #ratatouille

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poolenick-blog · 5 years

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Singapore is not only known for its world-class airport facilities, heart-pumping theme parks and awe-inspiring city skyline but also for its finger-licking dishes — after all, much like what the famous show of ‘Crazy Rich Asians‘ had shown us, Singapore food is a wonder of its own!

As time has it, Singapore’s seaport history surely gave way to a diverse culture with various Asian and Western influences, and this has been perfected for years. No matter where you go, you can enjoy a myriad of options: from cheap hawker centre fare to heritage restaurants serving fresh seafood and hearty rice and noodle meals.

Traveling in Singapore is definitely a delight and in order to help foodies like you, I’ve put together a list of some of the most flavorful Singaporean dishes that you must try as you eat your way through this mega city!

RELATED READ: – Things to Do During a Singapore Layover – Singapore Tours – Best Hotels in Singapore

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Top Singapore Food

#1 – Chili Crab

Photo from bonchan/Shutterstock Ask any local about Singapore’s national dish and chili crab is bound to be a clear favorite! Truth be told, it was even voted as one of the world’s 50 most delicious foods in a survey by CNN.

So while in Singapore, make sure to enjoy these juicy crabs soaked in a sweet & spicy tomato and chili sauce and then pair it off with steamed or fried mantous (buns).

Where best to eat it? Try out the spicy chili crabs at Long Beach Seafood Restaurant found in East Coast Seafood Centre, 1202 East Coast Parkway. This place actually serves a variation of the chili crab: the black pepper crab. Instead of the chili sauce, this signature dish is created with black pepper seasoning.

#2 – Chicken Rice

Photo from showcake/Shutterstock Another contender for the nation’s most popular dish is chicken rice — also called as Hainanese Chicken. In this Singapore dish, the chicken is cooked in a blend of pork and chicken bone stock for a flavorful bite. After cooking, it is sometimes immersed in ice water to create a glazed look. The rice is then cooked in chicken stock, ginger, and garlic. Now of course, don’t forget the garlic and chili sauce before digging in!

Where best to eat it? Brave the long queues at Tian Tian Hainanese Chicken Rice found in 1 Kadayanallur St, Maxwell Food Centre.

#3 – Char Kway Teow

Photo from wong yu liang/Shutterstock Savor these wide flavorful rice noodles that are stir-fried with crispy bean sprouts, Chinese sausage, clams, dark soy sauce, and shrimp paste.

Relish in the filling meal with a distinct smoky or wok hei (‘breath of a wok’) flavor.

Where best to eat it? Hill Street Char Kway Teow found in 16 Bedok South Road, Bedok South Market & Food Centre.

#4 – Nasi Lemak

Photo from Ariyani Tedjo/Shutterstock Delight in the different textures and flavors of the Malay dish: nasi lemak. The term translates to “rich rice”, perfectly describing the rice steamed in creamy coconut milk.

This national dish of Malaysia comes with fried chicken, ikan bilis (dried anchovies), roasted peanuts, egg, otah (grilled fish cake), and of course, sambal (chili paste). Switch up your meal with add-ons like ikan kuning (fried yellowstripe scad) and paru (beef lung).

Where best to eat it? Boon Lay Power Nasi Lemak found in Boon Lay Place Market and Food Centre, 221 Boon Lay Place.

#5 – Kaya Toast

Photo from bonchan/Shutterstock Start your day at a kopitiam (traditional coffee shop) and order a delicious kaya toast. This dish might seem simple at first but it’s a well-loved Singapore food. It basically consists of sweet kaya (pandan-flavored coconut jam) and a slice of butter that are sandwiched between toasted slices of bread. Typically, this is dipped in a mixture of soft-boiled eggs, pepper, and dark or light soy sauce.

To complete the authentic experience, sip on full-bodied kopi (coffee) with condensed milk!

There are also variations on this breakfast staple such as round buns, a baguette, or even crackers instead of the usual sliced bread. Other coffee shops, like Good Morning Nanyang Cafe, puts their own unique spin with the addition of caramelized orange peel.

Where best to eat it? Ah Seng (Hai Nam) Coffee found in 7 Maxwell Road Amoy Street Food Centre for traditional, char-grilled bread. Otherwise, Good Morning Nanyang Cafe found in 14 Scotts Road, Far East Plaza and 32 Maxwell Rd.

#6 – Satay

Photo from szefei/Shutterstock Any trip to a hawker centre will not be complete without your fix of satay. Relish in this delectable skewered, grilled meat, that’s typically served with ketupat (steamed rice cake), peanut dip, and sometimes cucumbers and onions too.

The meat can vary: pork, chicken, lamb, beef and so on. Personally? I like pork satay best!

Where best to eat it? Haron Satay found in 1220 East Coast Parkway, East Coast Lagoon Food Village.

#7 – Bak Kut Teh

Photo from Sirisak Chantorn/Shutterstock Bak kut teh, which translates to “meat bone tea”, gets its name from the Chinese tea that’s typically paired with this pork rib soup dish. Basically, pork bones and meat are boiled together with a delicate amount of herbs and spices.

Afterwards, it is served with tofu puffs, mushroom, rice, and you tiao (dough fritters).

Where best to eat it? Song Fa Bak Kut Teh found in 11 New Bridge Rd. (Upp Circular Rd,

#8 – Sambal Stingray

Photo from Fariq Amin/Shutterstock Another well-loved hawker centre or Singapore street food fare is sambal stingray, also known as ikan bakar (barbecued fish) in Malay.

This Singapore invention is quite a treat as it is originally grilled in banana leaf in order to retain its natural flavor. To complete it, top it with some spicy sambal paste made from chili peppers, belacan (shrimp paste), shallots and spices. Balance your meal with the salty chinchalok or cincalok, a dipping sauce made of fermented krill/shrimp, lime, and chili.

Where best to eat it? Chomp Chomp Food Centre found in 20 Kensington Park Road.

#9 – Laksa

Photo from richardernestyap/Shutterstock A highlight of Peranakan cuisine, combining Malay and Chinese influences, laksa is a creamy coconut curry sauce that is often served with cut-up noodles and fried bean curd.

As a delicacy, laksa is offered in many variants and much like the other famous Singaporean dish, fish head curry, the Assam-style has hints of sourness from mixing tamarind.

Where best to eat it? Katong Laksa, a street food stall found at 328 Katong Laksa, 53 East Coast Road, Singapore.

#10 – Bak Chor Mee

Photo from Hatchery Design Studio/Shutterstock Chow down on the hearty bak chor mee, which translates to “minced meat and noodles”. This is a delicious bowl of noodles topped with sliced pork, dumplings, pork liver, and salted fish or fish cake slices coated in a spicy vinegar sauce.

You can also choose from different noodle types such as the mee pok (flat noodle), mee kia (thin noodle), bee hoon (rice vermicelli), mee sua (wheat vermicelli), and mee tai mak (rice pin noodle).

Where best to eat it? Hill Street Tai Hwa Pork Noodle found in Blk 466 Crawford Lane.

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OTHER TOP SINGAPORE TOURS & ACTIVITIES

Singapore Food Tour Sample the best dishes at famed hawker centers.

Universal Studios Singapore Friends and family fun!

Gardens by the Bay Singapore’s iconic attraction!

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Overall

There are obviously a lot of other amazing Singapore food such as fish head curry, hokkien mee, oyster omelette, chwee kueh, durian, roti prata, popiah, and so many others!

But hopefully, this list is already a start to treating yourself to these delectable eats.

How about you?

What do you think of these Singaporean food?

Would you like to try them out? Why or why not?

Or have you tried any of these before? How was it?

Did you like this article? Follow me on Facebook, Twitter, Instagram, or YouTube and be notified about my newest posts and updates!

The post Singapore Food: Top 10 Must-Eat Local Dishes appeared first on I am Aileen.

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plants-rule · 5 years

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Garden Veggie Burger with Baked Russet Chili Fries – Healthy, Plant-Based, Gluten-Free, Essential Oil-Free, Vegan Dinner Recipe

The Best Veggie Burger Sauces and Toppings:

Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger

So you’ve mastered the perfect veggie burger. You’ve got that beautiful smoky Southwestern Black Bean Burger nestled in its bun, and now you need something else.

Well, the burger is only the beginning. How do you take that plant-based delight to the next level? How do you make the ultimate veggie burger? You need toppings!

It’s time to think beyond the standard ketchup and mustard…get creative! All of these recipes are oil-free and vegan, which means guilt-free enjoyment. From Easy to Advanced, here are some of the best sauces and garnishes for finishing that perfect burger.

These are my Best Veggie Burger Sauces and Toppings Recipes:

Keep It Simple: Easy Toppings

Sliced Heirloom Tomatoes

Heirloom tomatoes come in a beautiful variety of colors and sizes. In the peak of the season, they are loaded with juicy, fresh flavor. Check out the varieties at your local farmer’s market and try something new. Pick up an assortment and slice with a sharp knife. These make an elegant, enticing topping for fresh Chickpea Garden Veggie Burgers.

Smashed Avocado

Cool, creamy avocado makes a great replacement for cheese or mayo. Because it has a lot of healthy fat, it gives you the same rich flavor as those dairy sauces – without the cholesterol or salt. You can smash an avocado in a small bowl with a little bit of salt and pepper. After that, feel free to add a splash of lime juice or chopped cilantro. Finally, spread it on your veggie burger just before serving.

Trying to find ripe avocados at the market? Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole

Fresh Market Lettuce

Lettuce comes in a variety of flavors, colors, and textures. Simply adding a few leaves to a burger can have a big impact on flavor. For mild flavor and soft texture, try buttery red and green leaf lettuces. Conversely, use crisp, Romaine and Iceberg for a hearty crunch. Boston Bibb lettuce works great as a bun-replacement if you’re looking for a gluten-free, grain-free option.

Organic Red and Green Leaf Lettuce from the Farmers Market

Beautiful Organic Bibb Lettuce from the Farmer’s Market

Shaved Onion

If you want a sharp, crispy crunch, shaved onion is for you. Red onion offers colorful appeal and a sharp bite. on the other hand, Sweet Vidalia or Walla Walla onions have a more mild flavor. For even more natural sweetness, grill the onions until charred on both sides. Use them to top the Ultimate Vegan Portobello Mushroom Burgers.

Sweet Candy Onions have naturally sweet flavor

Sweet Cipollini Onions have naturally sweet flavor

Chef’s Tip: Use a mandoling to thinly slice red onion

Take It Up a Level: Add a Chef’s Touch to your Sauces

Hummus: All Varieties

For a healthy, plant-based substitute for mayo and cheese, opt for hummus. Similarly, hummus gives you the same cool, creamy texture, but with a lot less fat. Just as mayo can be flavored with chipotle powder or basil, so can hummus. Make a batch of Smoky, Oil-Free Poblano Hummus, Roasted Red Pepper Hummus, or Spinach Basil ‘Get your Greens’ Hummus. Or buy pre-made, oil-free hummus at the grocery. Engine 2 and Cedar’s offer “Fat-Free” varieties. My favorites are roasted garlic and spicy jalapeno.

Smoky, Oil-Free Poblano Hummus – Healthy, Gluten-Free, Creamy, Spicy, Mexican Vegan Dip Recipe

Pesto: Basil, Sun-Dried Tomatoes, Sunflower Seed

Nutty, rich pesto adds a burst of intense flavor to any burger. You can start with traditional basil pesto. Yet, be sure to double-check and use a dairy-free brand if making this for vegans. My favorite recipe is Oil-Free Sun-Dried Tomato Pesto. It is delicious spread on Super Green Gluten-Free Quinoa Sliders. For a nut-free option, Oregano Sunflower Seed Pesto brings classic Greek and Mediterranean flavors.

Oil-Free Sun-Dried Tomato Pesto – Easy, Healthy, Plant-Based, Gluten-Free, Raw, Quick, Simple, Vegan Dip Spread Recipe

Vegan Cheese

Store-bought vegan cheese isn’t what it used to be. Five years ago, the options were limited and the ingredients were mainly oil and tapioca starch. Not only did this create an oily cheese, it had an odd texture that would stick to your teeth.

Conversely, today’s dairy-free cheese’s are much better. Based around nuts like almonds and cashews, these cheeses have been cultured (like dairy cheese) and have less stabilizers. You get a flavor that is smoother and melts better. Some popular brands are Kite Hill, Miyoko’s Cheese, and Dr. Cow. If you can’t find these brands, try to find a brand that boasts it’s a “Nut-Based” Cheese. Or check the ingredients label and look for almonds and cashews (avoiding coconut oil, canola oil, and tapioca starch).

To make your own, check out this recipe from Chef Maggie Wescott. It’s legit: Stretchy Vegan Cashew Mozzarella

Stretchy Vegan Cashew Mozzarella Cheese from Chef Maggie Wescott

Caramelized Onions

Onions are cooked low and slow for sweet, golden brown delicious flavor. This is a topping you can make right on the grill: Set up a small pan over low heat and keep an eye on it. The longer it cooks, the better. Use this to match the hearty flavor of the Ultimate Vegan Portobello Mushroom Burgers. Similarly, the subtle sweet flavor also works great on spicy foods like Easy Vegan Lentil Tacos and Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole.

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Time to Impress: Fancy Toppings to Wow your Crowd

Take your toppings to the next level with these Chef-Crafted recipes. Make a batch of these sauces and freeze extras for enjoying all summer. Besides burgers, they also work great over roasted potatoes, grilled vegetables, grain bowls, and bean salads.

Chipotle Barbecue Sauce: Oil-Free, Vegan Recipe

Spicy, sweet, and naturally sweetened with sweet onion and dates, this oil-free sauce packs bold flavor. Chipotle peppers bring smoky heat, which means it goes great on veggie burgers with Southwestern or Mexican flavors. Slather it on Southwestern Sweet Potato Black Bean Veggie Burgers. Use extras in Chipotle Baked Beans and on BBQ Lentil loaves.

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Green Goddess Silken Tofu Dressing

Packed with bright, fresh flavor this creamy dressing is must-have sauce for burgers. Use it as a healthy, oil-free, vegan substitute for mayo or sour cream. With summer-inspired herbs, it works best on burgers inspired by the garden or needed a cool finish. Try it on Korean Red Beet Teriyaki Veggie Burgers. The red and green colors will entice even the pickiest eaters.

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Sweet Heat Tomato Jam

Imagine the best ketchup in the world…and you may just START to understand this slow-simmered jam. Sweet, juicy cherry tomatoes pair with thyme and a splash of balsamic vinegar for unreal flavor. This is one of the first recipes I learned when I started doing prep work at my culinary internship. It’s still one of my favorite recipes. Use it on burgers, southern grits…or just eat it with a spoon.

Peppery Southern Grits, Tomato Jam and Braised Greens – Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

Vegan Nacho ‘Geez!’ Sauce

This sauce is for the inner child we all have. I can still remember going to a friend’s birthday pool party. Amidst the burgers and hot dogs, the standard slices of American cheese were replaced with a warm, pourable cheese sauce. My mind was blown. Not only did I drown my burger in sauce, but we were all using it on fries, tortilla chips, and even pretzels.

This Geez! sauce works the same way, but it’s much healthier. Who knows what kind of chemicals went into that processed, neon-orange cheese dip. Pumpkin, cashews, and nutritional yeast for whole food, all-natural flavor in this vegan recipe.

Pour it over a juicy Portobello Mushroom Burger or use it over grilled vegetables and Whole Roasted Cauliflower. Childhood is calling your name.

Vegan Nacho Geez! Sauce on Roasted Brussels – Healthy, Plant-Based, Oil-Free, Vegan Recipe

Make These? Let me Know!

If you give any of these bean recipes a try, let me know! Leave a comment, or take a picture and tag it @chefkatiesimmons or #plantsule on Instagram.

Peace and chickpeas, Chef Katie

The Best Veggie Burger Sauces and Toppings The Best Veggie Burger Sauces and Toppings: Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger…

#easy #elegant #garnish #gluten free #grilling #party food #recipe collection #recipes #sauce #topping #veggie burger

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eatbcstx-blog · 6 years

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iPhone Repair College Station

Bryan-College Station Restaurant Guide : Mexican Restaurants

Here’s our guide to some of the best Mexican Food in the Brazos Valley. Several excerpts from complete articles on our favorite places are included below, click on the links for the whole story on each featured Mexican eatery.

Take Our Poll

Abuelo’s Mexican Restaurant 840 University Dr. E., College Station, TX • 979-260-3400

Abuelo’s does catering too. Custom fajita spreads are a popular option.

Abuelo’s Mexican Restaurant combines homemade cooking with rich flavors of coastal and interior Mexican cuisine.

Casa Rodriguez Mexican Restaurant 300 N. Bryan Ave., Bryan, TX • 979-779-0916

Taco Loco at Casa Rodriguez.

Casa Rodriguez has been a family tradition in Bryan since 1978.

Cilantro Mexican Grill 106 N. Parker Ave., Downtown Bryan, TX • 979-704-6751

Concha ice cream sandwich at Cilantro Mexican Grill.

Cilantro Mexican Grill serves authentic Mexican and Tex-Mex dishes in Downtown Bryan.

Chimy’s – College Station 203 University Dr., College Station, TX • 979-703-6106

Chimy’s College Station.

Chimy’s – College Station serves up great Tex Mex and American favorites right across from the Texas A&M Campus.

Chuy’s (College Station, TX) Hwy. 6 & Harvey • 979-329-6022

Burrito En Fuego at Chuy’s College Station. Image by Chuy’s.

Chuy’s serves authentic Tex-Mex food in an eclectic atmosphere full of color and personality. The menu offers family recipes from South Texas, New Mexico and Mexican border towns, all made to order from the freshest ingredients.

El Sol De Mexico 705 N. Texas Avenue, Bryan, TX • 979-821-2400

Menudo at El Sol De Mexico. Image by customer Maria Porcayo.

El Sol De Mexico is situated just North of Downtown on Texas Avenue in Bryan. Well known for their Menudo.

Fuego Tortilla Grill 108 Poplar St., College Station, TX • 979-703-1804

Faves at Fuego Tortilla Grill. Image by Blonde Creative.

Fuego Tortilla Grill : Fresh, Hand Made Mexican Food… Fast! I got a little adventurous on this visit and tried the Dr. Pepper Cowboy ($3.79) taco with brisket, grilled onions, Dr. Pepper BBQ sauce, chipotle Cream corn and jack cheese on a hot, thick, hand made flour tortilla. The brisket was impressively prepared, tender and flavorful enough to be the pride of a small town barbecue joint. The chipotle cream corn and barbecue sauce were a perfect compliment to the brisket. I like a lot of sauce and flavor and the Dr. Pepper Cowboy did not disappoint. While eating this saucy taco had the potential to be a messy affair if the tortilla were to break, that didn’t happen and is unlikely to because the tortillas are so darned thick.

Jesse’s Taqueria & Bakery 3310 East 29th St., Bryan, TX • 979-485-9841

Jesse’s Taqueria is situated near Blinn College in Bryan.

Jesse’s Taqueria & Bakery is well known for fresh tacos, lunch plates, Mexican sweet breads, flan, fresh baked cookies, and friendly “know you by name” service.

La Carreta Mexican Grill 1605 San Jacinto Ln., Bryan, TX • 979-823-5929

Authentic Mexican food at La Carreta in Bryan. Image by La Carreta.

Established in 2011, La Carreta Mexican Grill is family-owned and strives to offer great quality service and delicious authentic Mexican food.

La Espiga Dorada 210 W. MLK in Bryan • 979-779-9594

Empanadas by La Espiga Dorada.

After a night of good times and great music at Revolution on Carnegie Alley in Downtown Bryan, local burger legend Charles Stover introduced me to his favorite local taco stand, El Nopalito on MLK. He also pointed out La Espiga Dorada, the bakery right behind El Nopalito and raved about the breads and sweets. Read more.

Los Cucos Mexican Restaurant 1521 S. Texas Avenue, College Station, TX • 979-689-8896 Los Cucos Bryan 920 N. Earl Rudder Fwy. Bryan, TX • 979-776-7800

Los Cucos is a popular Houston-based chain with two Brazos Valley locations. They are well known for great Mexican Food and an innovative drinks menu. One in Bryan and one in College Station. Image by Los Cucos.

Los Cucos Mexican Restaurant strives to delight you every visit with Always Fresh food, awesome drink specials, and the best possible “wow” service.

Lupe Tortilla 813 Texas Avenue South, College Station, TX • 979-693-6761

Dining room at Lupe Tortilla College Station. Image by Lupe Tortilla.

Lupe Tortilla makes it their business to serve the best tasting, most creative, colorful, and consistent Mexican food possible. Casual dining. Kids are welcomed.

Mad Taco 404 Jane Street @ University Dr., College Station, TX • 979-704-6266

Chiles en Nogada Specialty Taco by Mad Taco. Image by Mad Taco.

Mad Taco Stands Out For Its Tortillas… & Lack Thereof The Chile Rubbed Salmon Taco featured seared salmon with cheese, avocado, marinated red onion, chile oil and cilantro aioli. It was all wrapped up in one of the best tortillas I had ever tasted. About the thickness of a Gordita shell, warm, soft, slightly sweet, heavenly!

Michoacana Taqueria 1322 S. Texas Ave., Bryan, TX • 979-823-1177

Michoacana Taqueria. Photo by Greg Deeter.

Michoacana Taqueria Is “Mind Blowing” Good The tacos were served from hot holds and then you add your own toppings from the bar like onions, cilantro, marinated purple onions, pico, limes or cucumbers. Cucumbers? Yes. There are also four types of sauce that you ladle on, two red and two green.

Papa Perez Mexican Cuisine 200 S. Main St., Downtown Bryan

Shrimp ceviche at Papa Perez in Downtown Bryan.

A picture may be worth a thousand words, but even the succulent photo accompanying this review cannot do the Shrimp Ceviche at Papa Perez Mexican Cuisine in Downtown Bryan justice. Marinated shrimp, tomatoes, onions and avocados in their famous ceviche sauce. Heaven on a fork…or cracker. The salsa and chips were good, and the sour cream enchiladas were well prepared. They offer charro or refried beans, so I got beans and rice. Both sides were flavorful and fresh. Nothing compared to the ceviche though. Papa Perez nailed it! Best in town.

Pepe’s Mexican Cafe 3312 S College Ave Bryan, TX • 979-779-2457

Pepe’s Mexican Cafe in Bryan, Texas

Pepe’s Mexican Cafe has been located in the same Bryan, TX spot since 1969. They serve delicious Tex Mex food including tacos, burritos, fajitas, specialty queso, and more.

Polly’s Cocina 12675 Wellborn Rd., Bryan, TX • 979-695-7500

Tacos at Polly’s Cocina. Image by Greg “Taco Monster” Deeter.

Polly’s Cocina is one of the most excellent Mexican restaurants in College Station. Great prices, just fantastic food and service and once you walk inside and see all of the walls covered with full 8×12 photos of all of the people that have eaten here, you will get it. One of the most popular Mexican restaurants for A&M staff at lunch. Lunch for three today was under $20 for nice big full plates and they have some of the best queso cheese on the face of the planet. (Words by Greg Deeter)

Raspas El Payasito 1005 S. Coulter St., Bryan, TX

Raspas El Payasito tacos. Image by Raspas taco afficionado Rhonda Holley.

Raspas El Payasito is one of our favorite places to go the morning (to us…like 11am-ish) after a night of revelry on Northgate. Authentic Mexican deliciousness!

The Tacobar 1411 Wellborn Rd., College Station, TX • 979-704-6636

El Carnal Taco by Tacobar.

Tacobar On Wellborn: Marinated Meats Make The Menu That’s the simple formula The Tacobar is executing to earn rave reviews for their newly opened Taqueria, specializing in authentic, border-style Mex fare.

Taco Crave B/CS 308 N. Main St., Bryan, TX • 979-485-5460

Street tacos by Taco Crave in Downtown Bryan. Image by Taco Crave.

Taco Crave B/CS specializes in simple, homemade, authentic Street Tacos, Burritos, Quesadillas, Tortas, Bowls, Desserts, Kids Meals. Street Food. Mom & Pop vibe. Small business. Friendly, kind service.

Taqueria El Nopalito 216 Martin Luther King St., Bryan, TX • 979-402-2414

Brisket tacos at Taqueria El Nopalito.

Taqueria El Nopalito: Authentic Mex, Fast & Fresh That 1am taco run from Revs became the start of a regular love affair between me and El Nopalito. My favorite is the Brisket Taco. They make the tacos street style, wrapping them all up together in foil so they keep each other nice and warm. Cilantro, onions and meat on your chioce of tortilla…simple goodness!

Taqueria El Tio 911 N. Bryan Ave., Bryan, TX • 979-775-8054

Taqueria El Tio offers outdoor dining, carry-out and drive-thru.

Taqueria El Tio : Hidden Gem In Bryan Offers Fresh, No Frills Mexican Fare If you weren’t looking for it, you’d likely drive right by this humble looking Mexican eatery without even noticing it’s there. Luckily for them, and local Mexican food afficionados, lots of people know right where to go for their El Tio fix, as they more than make up for what they lack in location and signage with excellent, fresh-made food at very fair prices.

Taqueria La Perla 111 N. Brazos Ave., Bryan, TX • 979-775-7116

Taco Perfection! by Taqueria La Perla in Bryan.

Taqueria La Perla is an authentic Tex-Mex taqueria in Bryan, just east of Downtown. Open until 3am on weekends.

Torchy’s Tacos (College Station) 1037 Texas Ave. S., College Station, TX • 979-329-6900

Torchy’s is situated on Texas Avenue between Cane’s and Layne’s.

Torchy’s keeps it simple: Damn good tacos.

Yole’s La Familia 14725 Fm 2154 Rd., College Station, TX • 979-690-5760 Yole’s La Familia 300 N. Texas Ave., Bryan, TX • 979-822-9192

Mexican buffet at Yole’s La Familia.

Yole’s La Familia Taqueria previously known as “La Familia” was established in 1990 by Yolanda and Otilio Agguire in Bryan, Texas. Today, 25 years later the legacy of “La Familia Taqueria” continues to strive strong in the Bryan-College Station area. The late Yolanda Aguirre passed in August of 2013, but her husband (Otilio), daughter (Melissa Serna), and son-in-law (Fidel Serna) are still keeping the business alive in booming today. The restaurant was recently featured in the Texas Monthly (December 2015 Edition) for The 120 Best Tacos You Must Eat Before You Die.

iPhone Repair College Station

Vote for the best #BCSTX Mexican Restaurant iPhone Repair College Station Bryan-College Station Restaurant Guide : Mexican Restaurants Here's our guide to some of the best Mexican Food in the Brazos Valley.

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keijay-blog · 6 years

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How to Make Cauliflower Rice

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Shrimp with Warm German-Style Coleslaw

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don’t have time to make my own. —Ann Sheehy, Lawrence, Massachusetts

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Chinese-Style Ribs

When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It’s nice to walk in after a hard day’s work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania

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Creamy Paprika Pork

When I was little, I would often ask my mom to make “favorite meat.” She knew what I was really requesting was this homey pork recipe. It’s been in my family for more than 30 years and is still a favorite! —Alexandra Barnett, Forest, Virginia

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Garlic Chicken & Broccoli

This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

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Meatballs in Honey Buffalo Sauce

My family loves the sweet and spicy combination and declared this recipe an instant favorite just for that reason. The meatballs start sweet but finish with a little heat! —Anne Ormond, Dover, New Hampshire

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Coconut Red Curry Stew

This is a fragrant and flavorful dish that’s packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

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Garlic Chicken with Herbs

Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois

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Sausage & Chicken Gumbo

This recipe for the classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet. Lucky for me, it was love at first bite. — Kael Harvey, Brooklyn, NY

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Takeout Beef Fried Rice

Tranform last night’s supper into tonight’s dinner for six. Hoisin-flavored chuck roast works wonders in this recipe, but you can use flank steak, as well. —Taste of Home Test Kitchen, Greendale, Wisconsin

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Curried Lamb and Potatoes

Loads of rich flavors and spices make this a warming, inviting meal. It’s a great way to impress at a family get-together. —Subrina Goosch, North Carolina

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Black & White Bean Chili

This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. —Katti Scott, Manteo, North Carolina

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Huli Huli Chicken Thighs

I’m allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.—Erin Rockwell, Lowell, Massachusetts

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Chickpea & Potato Curry

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

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Chicken in Coconut Peanut Sauce

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania

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Hoisin Pork Tenderloin

Ramen noodles are anything but college-casual when they’re served with saucy pork tenderloin. Our guests go nuts when we sit down to this Asian-style meal. —Connie Keller, Lake Ozark, Missouri

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Cuban Ropa Vieja

I love having this as a go-to recipe for a weeknight meal. Its great authentic Cuban taste puts it at the top of my list.—Melissa Pelkey-Hass, Waleska, Georgia

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Thai Coconut Beef

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin

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Sweet Potato Curry

This is one of my favorite vegetarian dishes that packs a lot of flavor and nutrition. Curry can be served over rice or on its own. —Aubrei Weigand, Harrisburg, Pennsylvania

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Sweet-Spicy Asian Meatballs

I love the sweet and spicy flavors of Chinese food and decided to try to incorporate them into a meatball. The subtle tastes of the meatball blend well with the spicy Sriracha and sweet chili sauce. The garam masala adds a hint of coriander, black pepper and cinnamon for a unique and fun flavor. —Darlene Buerger, Peoria, Arizona

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Curry Shrimp

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. —Shana Conradt, Appleton, Wisconsin

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Coconut Lentils with Rice

Years ago I made this recipe for my kids, and they loved it. One of my daughter’s friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio

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Tomato-Basil Steak

We grow the basil and bell peppers I use in this dish. It’s easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas

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Amazing Slow Cooker Orange Chicken

Orange chicken is my favorite Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in it and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota

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Ginger-Chutney Shrimp Stir-Fry

I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan

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Cola BBQ Chicken

My dad has been making a basic version of this family favorite for years. I’ve recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker. —Brigette Schroeder, Yorkville, Illinois

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Easy Chili Verde

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah

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Shrimp with Tomatoes & Feta

Any recipe that is special enough for company, but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York

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Satay-Style Pork Stew

Thai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. —Nicole Werner, Ann Arbor, Michigan

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Tropical Tilapia

Take a walk on the wild side and venture into the tropics with this one-skillet dish. Cool mint balances the sweet heat from the jelly. —Roxanne Chan, Albany, California

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Sweet-and-Sour Beef Stew

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. —Frances Conklin, Grangeville, Idaho

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gethealthy18-blog · 6 years

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Comprehensive Ketogenic Diet Food List

New Post has been published on http://healingawerness.com/healthy-diets/ketogenic-diet/comprehensive-ketogenic-diet-food-list/

Comprehensive Ketogenic Diet Food List

Comprehensive ketogenic diet food list Kaito protein sources meat fish and eggs Grass-fed organic beef try to avoid grain-fed and hormone injected etc Chicken free-range organic if you can Pork in moderation a lot of people refer to this as a bacon diet Yes You can have bacon but the nitrites and other Preservatives are not healthy Try to find uncured bacon or purchase local from a butcher and avoid the cheap factory farmed garbage in the supermarket's Pork is also higher in inflammatory Omega-6 and often contains starches fish in moderation fish is good wild-caught Avoid factory farmed fish as it tends to have high mercury content which can cause toxicity acceptable varieties include tuna mackerel halibut salmon Cod catfish trout Shellfish again pay attention to where it is sourced and eat in moderation oysters clams crab mussels lobster shrimp lamb turkey wild game eggs chicken and duck Cato dairy foods Dairy is allowed on the Cato diet You should only use full fat products and avoid skin Partially skin as those products will have more sugar and higher carb counts whole milk organic Only most milk is loaded with hormones Heavy cream cream cheese full fat whole milk Mozzarella Aged cheese's like swiss grass-fed butter full fat cottage cheese full fat plain Greek yogurt Most commercial brands are loaded with sugars and are not acceptable consider home made sour cream full fat ghee half-and-half in moderation check labels dairy alternatives coconut milk almond milk hazelnut milk cashew milk Friendly vegetables carbs from vegetables are counted NAT You subtract the fiber content from the total carb count to get your actual carbs Vegetables are good for you

So don't fear veggie carbs That being said you need to avoid starchy vegetables that are high on the glycemic index Potatoes carrots peas and stick to those on this list all leafy greens spinach Lettuce cabbage, etc Kale Brussels sprouts asparagus green beans kohlrabi radishes celery cucumber zucchini courgette eggplant avocado onions moderation peppers moderation mushrooms bok choy snow peas cauliflower broccoli daikon Olives Cato friendly fruits fruits are loaded with sugar Yes, they contain many nutrients They are nature's candy after all but you can get all the same Nutrients from vegetables and should only use the fruits on this list very sparingly Some fruits that have an immense glycemic load like bananas for example need to be eliminated altogether It is highly recommended to not use fruit at all until you are fully fat adapted Usually a month or more into the Cato way of eating enjoy fresh only and in moderation blackberries blueberries strawberries raspberries cherries lemon the juice squeezed in water lime cantaloupe Beaches nuts and seeds nuts and seeds are very Cato friendly But some are better than others when it comes to carb count and glycemic load They are calorie dense high in fat and can be used to provide satiety But should be used in moderation if you are trying to lose weight It can be very easy to overdo a good thing with nuts and seeds almonds macadamia nuts pecans walnuts flaxseeds hazelnuts pine nuts hemp seeds Sunflower seeds peanuts plain not honey roasted, etc Cashews extreme moderation These are the highest in carbs Chia seeds sesame seeds pistachios Sweeteners and substitutes, as you know, sugar and grains are a huge no on the Cato way of eating grains and sugars lead to insulin resistance And a host of other problems that keep people fat carb addicted and struggling with weight loss eliminating these foods can seem daunting at first Although ideally you want to get away from the taste for sweet at first you are looking for progress not perfection That being said there is a great deal of debate over the use of sweeteners Many of which are chemical Laden and not good for you others like molto dextran Despite having zero calories create a higher insulin response in the body than regular sugar You definitely don't want that So be sure that any sweeteners you choose to use are not blended with it many products Stevia in the raw For example blend this nasty molteau dextran with the stevia for cheap filler Stick to the following Cato approved sweeteners and flour substitutes and use in moderation For more information on the glycemic response of sweeteners Stick to those that are zero for best results

Check out this comprehensive guide Flowers and baking goods Are you a bread addict? I was I Understand the struggle There are some ways to make Cato breads and desserts and they are great in moderation The goal is to rid oneself of addictive behaviors and not to simply replace old habits That being said I do enjoy making Cato biscuits and breads at times and it's a great way to scratch that It's without breaking protocol avoid gluten-free flour blends They are loaded with carbs almond flour meal a staple with great texture Coconut flour absorbs a lot of moisture as a cornbread Of texture when baked ground flax can also be used as an egg substitute Psyllium husk powder oat fiber not to be confused with oat bran Completely insoluble fiber adds good texture and flavor and is high in fiber unsweetened cocoa powder or unsweetened baker's chocolate Be very careful with these products as they can be easy to overdo condiments and extras Condiments and extras can really jazz up any dish It is very important to learn to read labels so that you can avoid added sugars corn syrup at cetera Look for a zero carb and look for high quality ingredients or learn to make your own That being said there are many extras You can pick up and enjoy from the store Olives pickles dill not sweet or bread and butter etc Read labels Mayonnaise homemade is best without the low quality oils of most commercial brands mustard apple cider vinegar olive oil coconut MCT oil avocado oil Most cream based dressings ranch Caesar, etc

Check labels hot sauce salsa without sugar added sugar-free ketchup in moderation read labels non with corn syrup or sugar sugar free barbecue sauce This is my current staple list and will likely change and grow over time because I'm sure there are a few things I've forgotten with this variety of good foods it's possible to create amazing meals that everyone will love I avoid mentioning that I'm Kato to people who I don't really Want to have a debate with and they still love my food and recipes I hope if you found that nothing else works for you that you'll give low carb or kado a try It is a healing way of eating for many people progress photo The first picture is my son and I at our heaviest he was on homecoming court his junior year I Started Cato on May 24th at about this weight My son joined me in June to drop some pounds for senior year and to feel better The middle picture is his birthday on July 31st The third picture is us on September 2nd And we're still going he lost over 30 pounds from June to September and I lost 22 pounds in my first 100 days My Kato journey here is a bit about my experience so far with the Kato diet Initially, I started doing intermittent fasting in March 2017 Barrowman oops, some health issues and stress caused me to pack on 50 extra pounds over the past few years I was depressed feeling hopeless and constantly feeling ill and tired I read about intermittent fasting Helping to ease conditions like insulin resistance and started initially just doing that I ate for eight hours out of the day Fasting for 16 this started the healing process I noticed that my hiatal hernia wasn't causing me pain Reflux was greatly reduced and I was less dependent on caffeine to get through the day But the weight was resistant and I still dealt with strong mood swings hot flashes high blood pressure and other issues I only lost seven pounds while counting calories and obsessing over food I began to feel overwhelmed again And so I decided to challenge myself to overcome my carb addiction once and for all from March to May I lost seven pounds which is respectable But I was still feeling bad and thinking about having another 50 to go made me feel Overwhelmed feeling overwhelmed when you are a carb addict and stress eater is a recipe for disaster So I decided to challenge myself to overcome my carb addiction and get my butt in gear once and for all I've suspected for many years that gluten and sugar were problematic for me I'd cut them for a bit feel good, but gradually they'd worm their way back into my daily life Setting me back up for the binge stress eating This never-ending cycle resulted in spikes and crashes an insulin which created insulin resistance Pre-diabetes and the myriad of other health problems on my rise to obesity On May 24th of this year 2017 I added a 100 day Kato challenge to my already established intermittent fasting if Protocol the results have been nothing short of miraculous My life has changed in so many ways that I struggle to find words for it all the obsessing Counting running and other stuff I hated never gave me the health benefits and weight loss results I am gaining while on Cato never in my wildest dreams Did I think my body could heal this quickly? I recently finished this challenge and I am now dedicated to low-carb for life here is what has happened in only 100 days my blood pressure is consistently normal and often lower than when I was a runner no more hot flashes I am no longer on medication for GERD hernia issues I am no longer insulin resistant My IBS C is under control, no meds

No pain, no bloating No discomfort I have all day energy without constant caffeine My anxiety has dropped from an 8 out of 10 to a 2 or less every day my son's too He's a new person confident No attention problems, etc I feel ambitious Energetic and adventurous no more sad sack couch potato here I get things done every day now and feel accomplished My brain is fog free I don't walk into rooms constantly and forget why I am able to get focused and maintain it My asthma has improved by 80% I haven't taken an allergy pill in 45 days the pleasant side effect I have lost 22 pounds in 100 days as a paramedical woman and 7 inches off of my belly 6 inches off my hips and I no longer have a double chin No joint pain or other aches and pains due to chronic inflammation No more migraines headaches

I have not taken an OTC painkiller in 50 days And I used to eat them daily for my assorted aches and pains I feel more energetic and frisky than I did in my 20s and 30s, even when I was thin and thought I was healthy before

#Comprehensive #Diet #food #ketogenic #list?

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j210laculture-blog · 7 years

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Asian Cuisine on Reseda Boulevard

Three Interviews conducted by Mae Mou.

Restaurant owner Marco Chi, 40, has helped his mother manage Chi’s Chinese Cuisine for the past eight years located on Reseda and Citronia street in Northridge, California. Coming from parents who have roots in both Southern and Northern China, Marco sometimes forgets that he is an American born citizen. Most of the food he has helped mom introduce into the restaurant is based in Hong Kong and the greatest decision he has ever made in life was convincing his mom to not sell the popular eating spot.

How did this business start for your family?

My mom started this restaurant back in 1996 and it has been here for 20 years. This place used to be much smaller. I jumped on board about 8 years ago to help out only because she wanted to sell the restaurant and I told her it was silly because she had a good thing going for her. I had 10 years of restaurant experience for when I lived in Orange County so I decided to come back home and help her manage the place.

What attracted you guys to this location in Los Angeles?

Mom got this place two years after the Northridge earthquake and I think what attracted my family to start a business here was the cheap prices. We had another smaller restaurant before out in Canoga Park but mom wanted a bigger place and I think Chi’s Cuisine has grown tremendously ever since.

How would you describe the food at your restaurant?

Most of the food here is strongly Cantonese based from the Northern region of China where my dad lived. It is also slightly Americanized because we are familiar with who our customer base is. We serve a fish dish here compared to if you go to somewhere like Monterey Park to order it, it would come with a fish head. But around here, I don’t think the locals are ready for that yet.

What are some of your signature dishes?

Our Chicken Lettuce Wraps are really really good. We have a lot of Dim Sum items. Right now we have this dish called Mango Walnut Salad that’s in season. Our Mangos are fresh from the local market and most of our other foods come from three distributors that are located in ChinaTown. The Orange Chicken we offer here outsells anything else on the menu. We use a Tempura based batter so it’s light and fluffy and it’s not too dense and doughy like what you find in most Chinese restaurants. Ours has a light crisp to it that our customers can taste and we use a dark meat Chicken so it’s more moist and tender.

What ingredients do you use that are unique only to Chinese food?

One of the big ones are the five spices that we use which has very strong flavors such as Anise, Cloves, Paprika, Szechwan Peppercorns, and Licorice as well as Ginger. Of course we also use Soy Sauce, Hoisin sauce, and Sesame Oil.

What are some of the instruments used to eat the cuisine in your culture?

Definitely the Chopsticks. You have to have the Chopsticks. What American culture really isn’t used to is how the Chinese would eat with a rice bowl instead of a plate and use the chopsticks to shove the rice into our mouths. Which to me, using plates and chopsticks don’t really work. I still use a fork mainly except when I am eating noodles and soup or dumplings.

What are some of the infamous Chinese desserts you offer at your restaurant?

There aren’t that many. I am not tremendously familiar with Chinese cuisine as a whole with how many desserts there are but the main ingredient for Chinese desserts are Red Beans, which is slightly sweet. Here at the restaurant, we have something called the Sesame Balls and that’s where we take the Red Bean and cook it and you grind it into a paste, then add a little sugar. With the Red Bean paste, you wrap it with a type of rice flour which is like Mochi and it is slightly sticky. So that’s completely wrapped around the Red Bean paste, then we coat it with Sesame Seeds before we fry it as a whole.

The 53-year-old Lum Ka Naad restaurant owner, Alex Sombalee, is originally from Northern Thailand in a city called Chiang Mai. He started this business with his wife, who is from Southern Thailand, about 11 years ago when his Newspaper business failed. Alex explains in detail how different the foods are in both regions and takes pride in that his Thai restaurant, located on Reseda Boulevard in Northridge, California is the only place in the area that offers a combination of both Southern and Northern Thai food.

How did this business start for you and your wife?

I Started this business in 2006. Originally I was a journalist in Thailand and I owned a small newspaper and television business. It was not worth it after a while because it was very hard to get enough advertising to cover the cost of the print. We were losing more money than earning it so I talked to my wife about opening up a restaurant. I knew how to cook and she knew how to cook as well. We had the skills but not the knowledge of doing the business. We come from different regions, she comes from Southern Thailand and I come from the North. The food is totally different in that the South has a lot of Seafoods due to its location by the peninsula. Northern Thailand is by the Indian gulf and its all mountains. We only see seafood once a year. We came to the conclusion that we should combine both regions of the food and bring it into our new restaurant to make it more special than any other Thai restaurant in the area.

What attracted you to this location in Los Angeles?

I originally lived in San Francisco where I was still doing my newspaper business. I moved out here six years ago when my business failed and when my wife was pregnant with our son. At that time Thai town in Los Angeles was just starting and there wasn’t a lot of good business there. The house I moved to was already in the Valley so I thought why not just look for somewhere close by. Northridge seemed like a good location because it was right next to a University and I knew that all the Thai places nearby did not offer food in both Southern and Northern regions of Thailand. It was easy to stand out.

How would you describe the food at your restaurant?

The food that we have right now contains food from both Southern and Northern regions of Thailand. The Southern food is more spicy, has a lot of curry, seafood, and coconut milk. The Northern food has a lot of vegetables as well as a lot of wild animals. The people from the North grew up poor so we ate anything we could find such as crickets and lizards so the cuisine in the region short of reflect that. The Meat from Northern Thailand consist mainly of Chicken and Pork. The Papaya Salad also comes from the North that combines spicy, sour and sweet flavors to make a exotic dish. It is often served alongside barbecue or grilled chicken and a portion of sticky rice.

What are some of your signature dishes?

We have a dish from the South which is a saucy spiced dry curry with pork ribs that is one of our best selling items. We also have this curry noodles called Khao Soi from Northern thailand made with chicken drumsticks. It is a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk.

What ingredients do you use that are unique only to Thai food?

We make shrimp paste from real shrimp as well as crab paste to use in some of our dishes that are also brought over from Thailand. The other main ingredients we use consist of Thai Chilis, Palm Sugar, Tamarind Paste, Coconut Milk, Basil Leaf, Cilantro Root and Kaffir Lime Leaves.

What are some of the instruments used to eat the cuisine in your culture?

Chopsticks are really only used for standalone noodle dishes. For rice-based dishes, we eat with our hands. In the North, meals include sticky rice served in little bamboo baskets. We grab a good amount with our bare hands from the basket, roll them in our palms, before putting it into our mouths. In the South, we eat with a spoon in the right hand and fork in the left. The spoon is the primary utensil in the Southern region and the fork is only used to manipulate food.

What are some of the infamous Thai desserts you offer at your restaurant?

Most Thai desserts we offer are characterized by sweet syrups, coconut cream, tropical fruits, and sweet sticky rice. We have Rice Custard and Rice Pudding on the menu as well as a popular dessert called Mango Sticky Rice. It is made with glutinous rice, fresh mango and coconut milk.

The 46-year-old Celeste Wen has been the manager of Bun Me, a Vietnamese restaurant located on Reseda Boulevard, Northridge, for the past three years at CSUN. She was originally born and raised in Ho Chi Minh City in Southern Vietnam and came to the United States when she was only two years old. The owner of the business, Bun Me, opened in 2010 within a time span of just four years, was able to find Celeste to help him expand the location to some of CSUN’s most popular eating spots around the University.

How did this business start?

The owner has a passion for food and just wanted to start something on the side aside from his actual career. He comes from a family that has been in the restaurant business ever since when he was young. I did not contribute in terms of opening up this restaurant, which opened in late 2010. There was another manager before me and I came in around 2014 and replaced him.

What attracted the owner to this location in Los Angeles?

The owner likes this location because he wanted to serve to the college campus community and the younger crowds and also just because it is constantly a populated area.

How would you describe the food at Bun Me?

I think it’s quite authentic, minus a couple of the fatty meat that we could put in. For example, the spicy Bun Bo Hue Noodles is very authentic but we don’t put the pork blood or the pork feet in there partly because of the mainstream culture in this area. The customers are very conscious about things like that and not as open minded.

What are some of the signature dishes?

Our french inspired sandwiches of course with our different types of grilled meat. The fresh roast and Vermicelli are the most popular as well. I think people are more adventurous in the sense that it is refreshing. There is also these round doughy fish cake like pockets we make in this thick sweet Vietnamese broth. We called it Banh Canh. The texture is very doughy, made from tapioca flour and it has coconut milk in it. The doughy cake isn’t round like a meatball but if you imagine an egg cut in half, That’s what Banh Canh looks like. You can eat it anytime of the day. That’s the thing with Vietnamese food is that there is no specific time of day to eat any type of the food in our culture.

What ingredients do you use that are unique only to vietnamese food?

A lot of our marinate, we leave the MSG out. We use a lot of Fish Sauce, Pepper Garlic and seasonings such as Coriander and Lemongrass. All the food we make here has all the ingredients that's normally used in traditional vietnamese cooking. We use the Star Anise herb as well as Fennel Seeds, Cinnamon Sticks, Basil and Mint. Each meat has its own marinate.

What are some of the instruments used to eat the cuisine in your culture?

Chopsticks is the only utensils we used to eat because most of our dishes are noodle-based.

What are some of the infamous Vietnamese desserts?

Our desserts are usually available in the form of pudding, or as a plain drink. It tends to incorporate fruit, vegetables, beans, seeds, glutinous rice and tapioca powder, and is often topped with coconut milk. We used to offer Chè Ba Màu which is translated as “the three color dessert.” The main ingredients include three types of colored beans and jelly, covered with slightly sweetened coconut milk. Kidney beans, mung bean paste and green jelly that you can eat it with a spoon or sip it up with a boba straw. We no longer offer it because it did not sell well for the authentic taste did not cater to the student population here.

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clicknlick · 7 years

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“The way you cut your meat reflects the way you live.” – Confucius

For many, food is an experience. It is both a science and an art. It is meant to be savored and enjoyed. In a culture with such passion for food, it is no surprise that we also like talking about it. While the Chinese share that love of language, they also have a love of food. Over their centuries-long history, the Chinese have composed an innumerable collection of legacy – including food.

China Wok is a cheerful red and yellow eatery on Purna Das Road. There are narrow steps that take you to a mezzanine floor – and here there are just four tables placed tightly together. The newly opened outlet and has a very fresh feel to it and served authentic Chinese food. China Wok is where you go when you want the classic (somewhat) greasy, succulent, mouth watering, take-out Chinese food that brings back nostalgic memories of brown paper bag family dinners when no-one feels like cooking. Great Chinese food even the Chinese would be impressed.

Where do I start? Well lets do the obvious first then shall we? FANTASTIC, and I don’t say that lightly. Varun Rajgarhia, the absolutely lovely, talented and perfect host and owner. When we arrived, we were greeted with the warmest most sincere smile that was followed by dinner packed with punch. This place is small but mighty. It is a small place, with less than 10 tables. It does not look much from outside. Inside, it is warm, inviting and clean. The biggest thing I can say about this place is call ahead. They are a local institution and fill up quickly. Their small dining room can hold maybe 25-30 covers at a seating so space fills up fast. The cuisine is authentic, delish and served in huge portions for your penny. As a Chinese Food lover, I have been looking for a genuine, original Sichuan restaurant for a long time. This is definitely a must-go one in South kolkata. The service is good, or sweet. They provide a multitude of choices in the menu, all of those we tried today are damn good.

“China Wok is my take on Authentic Chinese and Thai Cuisine at affordable prices. While there is a plethora of Chinese and Thai restaurants in Kolkata, most of them Indianise their Asian delicacies partly to make the same cheap/ affordable and partly becuase that’s what sells. China Wok is my endeavor to bring Authentic Asian Delicacies to the city at affordable prices. While creating the dishes, we have remained true to both traditional cooking techniques as well as traditional ingredients. It was born out of my principle that food tastes best when it is authentic and hopefully the city of joy feels the same and I am sure will find new love for Authentic Asian Food and its simplicity once they try China Wok” – Varun Rajgarhia – owner – Asia House

The Dishes We Had :

Welcome Drinks :

Sweet and Salt Lime & Cold Drinks –

Soups :

Spicy Lemon Burnt Garlic Soup – Spicy soup with fresh lemon, burnt garlic and green chilies with chicken. Given the lemon addition, this soup is as good for summer meals as it is in the winter. The recipe combines two of my favorite ingredients: garlic and lemon. Lemon soups have the lightness and brightness that some savory soups miss. This soup joins the savory of garlic with lemon for a fresh-tasting finish.

Eight Treasure Soup – Traditional coriander and chili flavored thick soup with vegetables and mushrooms with chicken. It’s both warming and delicious – and full of ingredients that are GREAT for your health! The first time I had it was at a dinner. It was one of the most delicious, sweet, creamy soups I’ve ever had. I was hooked at first sip!

Starters :

Prik Kai Sot Sai Thod – Chicken wings tossed in Thai sweet chili sauce with kaffir lemon. The combination of both fragrant Sweet Chili Sauce and kaffir lime leaves are what make this recipe special so don’t leave either of them out! These wings have crispy skin that is full of Thai curry flavor. Yet, they are not spicy hot like some Thai dishes. The crunchy kaffir lime leaves add texture and fragrant, making the wings distinctly Thai.

Asian Barbecued Chicken – Pan roasted Chicken smoked with charcoal and caramelized in Barbecue and butter sauce. This Asian-style version of Berbecued chicken on oyster sauce, soy sauce and roasted garlic, with toasted black peppercorns added a strong and bold flavor to the dish. The sauce is superb glazed on chicken. Grab some napkins everyone!

Chicken Sui Mai – Wafer thin flour wrappers with minced and served with garlic oil. I bet most of you have heard about Dim sum, which is a southern Chinese cuisine that serves with tea and comes in small portions in bamboo steamer! I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Sui Mai is definitely a “must-order” dish. Here they are making it with chicken instead of prawn or pork, just simply because I think We Bengali are more chicken than pork person! Or perhaps, its purely because they feel like trying something different to serve us. Wafer thin floor wrappers with minced chicken served with garlic oil. There is something charming about going for this dim sum, I guess it must be something I treasure for a long time.

Mains :

Kung Pao Chicken – Diced chicken toast in kung Pao sauce and finished with roasted cashew nuts. Apart from the chicken cubes, this famous dish contains chili peppers, spring onions, garlic, ginger, Sichuan peppers and most often toasted peanuts, but according to the author cashew nuts are also encountered. It may seem very simple, but the flavours are very unusual and surprising for someone who knows Chinese cuisine from European restaurants. Two things make this dish very unique: Sichuanese peppercorns and the very light sour, sweet and hot sauce prepared with black vinegar.

Pla Pad Kraprow – Sliced fish tossed in Thai Chili Basil sauce with Birds eye Chili. Healthy bowl of goodness! To be honest this is such a great and uncommon and also a popular dish. Every one like this and i specially like this dish too much. We were amazed by the perfectly cooked fish, crunchy fried crust, and fragrant and flavorful sauce.

Thai Red Curry (Veg) – Traditional medium spicy Thai red curry with fresh chilies and Ginger. This recipe is so simple and tastes amazing! I had Thai Red Curry powder and mixed it into a paste and found Thai Kitchen organic coconut milk in a can. For speed, I blanched the cauliflower and green beans together; and substituted baby bella mushrooms and Living Herbs basil since I couldn’t find fresh cremini or thai basil. Came out delicious, my teenager even liked it!

Rice & Noodles :

Schezwan Rice (Chicken) – Spicy fried rice tossed with roasted Chili paste , bell peppers and dry Red Chilies. It is a Chinese dish of steamed rice that has been stir-fried in a wok and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and as such, often served as a complete dish. A treat of flavoured rice, with shreds of chicken topped with a spicy schezwan sauce for an unforgettable hit of deliciousness in your mouth!

Chili Garlic Noodles (Egg) – Chill Garlic Noodles is a simple stir-fried noodles recipe infused with bold flavors of garlic and hot red chill. A quick, easy and flavourful meal, perfect for entertaining and busy work day. It is a delight to eat. It was so soul satisfying.

Steamed Rice – Steamed rice is a staple food for almost any Oriental meal. It is soft and sticky compared to other kinds of Asian rice.

Desserts :

Darsoan with Ice Cream – Crispy Fried flour strips tossed with burnt honey and caramelized sugar. A Chinese style dessert which is exquisite. I love it. This is almost every body’s favourite Desert in any Oriental Restaurant.

I have had a lot of Chinese food in a lot of different places but I have to say China Wok is right up there in the top 5, I have ever had. It’s my understanding they have a great Chef and his preparation is outstanding. I find that most Chinese food restaurant dishes all have the same flavour profile. NOT the case here, each dish is unique and flavourful.

Staff were extremely pleasant and seemed genuinely pleased to hear how much we enjoyed the dining experience. You would never expect the quality from looking at the outside of the building, it being so non-descipt. Currently the leading Chinese food restaurant in area. I would definitely come back to try the lunch specials too.

Special Thanks to –

○ Varun Rajgarhia, owner Asia House for the invitation and amazing hospitality. ○ Chef for providing us such a lovely experience of Steam Food

○ Rajdeep Bhattacharjee for leading us.

Proud Member of Panch Phoron #panchphoron

When you need your Chinese fix…China Wok is there! "The way you cut your meat reflects the way you live." - Confucius For many, food is an experience.