Asian Archives | Page 2 of 4

Javanese Carrot and Cucumber Pickle Recipe (Acar Timun)

August 5, 2014

This recipe for carrot and cucumber pickles remains one of my very favorites. If you like pickled veggies as much as I do, this cookbook needs some space on your shelf!

Javanese Carrot and Cucumber Pickle | fakefoodfree.com

The first time we traveled to Southeast Asia, I completely missed a very important thing about the cuisine.

It’s all about the condiments.

I saw the little bowls of peppers, relishes, chutneys and sauces on our table and I tried one here and there, but it wasn’t until we returned and I researched recipes further that I realized I should have been much more adventurous! Now, I can make a complete meal out of the condiments alone. Sweet, spicy, tangy, pickled, fermented – you name it and I want it.

I’ve become that annoying person at the dinner table who asks a million question of the server. What is that? How is it made? What’s in it? I’ll take any little piece of information I can grab to help me find a recipe so I can make it at home later, or at least attempt to. I always feel a little intimidated because it never seems to turn out just right. But that’s probably because I haven’t really had a reliable resource for recipes. Until now.

Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings

Ingredients:

½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper

Preparation:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu

November 8, 2013

Thoughts on the stunning cookbook, Bountiful, and a recipe for delicious lettuce wraps with almonds, basil and chicken.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu | Fake Food Free

If you ever have the pleasure of listening to a conference session or class instructed by Diane Cu and Todd Porter, the main message will stay with you.

Tell your story.

It’s a mission statement that drives beautiful work. It only takes one look at their blog to prove it. It is a theme that comes through in their new cookbook, Bountiful.

When I opened its stunning cover I was immediately drawn into the story. Diane’s story, Todd’s story and the foods and photos that tell the story of time with friends and two of cutest pups you’ve ever laid eyes on.

Bountiful overflows with simple dishes that are full of fresh flavor straight from Diane and Todd’s California garden. It’s inspiring. During a time when food has started to feel more complicated to me, this book brings back simplicity. It’s a welcomed reminder, especially right before the holidays.

I probably don’t have to mention how stunning the photography is, but I will anyway. Moody, intriguing, comforting, rustic — the pictures are everything I love about food photography. I could study them for hours and still discover new details, new stories.

The photo of the Lettuce Wraps with Almond-Basil Chicken grabbed my attention from the start. After reading through the recipe, I knew I wanted to give them a try. Light and refreshing with that familiar tang of Asian flavors, these could not be easier to make. I’m already planning how to fit them back into our dinner rotation.

Whether you are a new cook, well seasoned in the kitchen or looking for ways to turn garden harvests into simple meals, this book is the perfect fit. It is an asset to any cookbook collection, but I’ll warn you now. This one you’ll want on the coffee table so you continue to be inspired by the photos.

Lettuce Wraps with Almond-Basil Chicken

SERVES 4

From the book:
Rarely are we without a head of lettuce in the fridge or a new batch of lettuce seedlings in the garden. Lettuce is the starter or base for many of our meals, particularly those with Asian-inspired menus. Our Vietnamese noodle salads or wraps will always be accompanied by a huge platter of raw lettuce, and often the lettuce dish is the decorative centerpiece of the table. In this versatile recipe, you can substitute shrimp,beef, pork, tofu, or chopped vegetables for the chicken.

2 tablespoons grapeseed oil or other cooking oil
1 small onion, minced
2 medium cloves garlic, minced
1 pound (455g) chicken cutlets, diced small
1 small red bell pepper, halved, seeded, and diced
1 teaspoon honey
2 teaspoons fish sauce or soy sauce
2 tablespoons hoisin sauce
½ teaspoon rice vinegar
1 head fresh lettuce leaves, broadleaf variety, for wrapping
½ cup (20g) chopped fresh basil
¼ cup (23g) roasted almonds, sliced

1 In a large sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until soft.

2 Add the chicken and cook until browned, about 5 minutes.

3 Stir in the bell pepper, honey, fish sauce, hoisin sauce,and rice vinegar. Continue cooking until the chicken is fully cooked, 10 to 15 minutes.

4 Serve the chicken in a shallow dish alongside a plate of the lettuce leaves. Fill the leaves with the chicken mixture, and top with a sprinkling of basil and almonds.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Spicy Thai Salad with Minced Pork (Larb) Recipe from Everyday Thai Cooking

September 13, 2013

The first time I had Thai food was in Thailand.

That seems a little strange to me considering I was 30 years old. (I actually celebrated my 30^th in Thailand. Great birthday.)

Most people would probably also try some of the dishes that hail from the country they are about to spend a few weeks exploring, but not me.

It was more of an access issue than anything else. There wasn’t much Thai food in central Kentucky the few years before that, and I also wasn’t an adventurous eater. I was more of a count your calories, eat whole grains and enjoy your fat-free yogurt kind of eater. (I know. I shutter when I think about it, too.) Then we moved to Brazil and there was good food, but no Thai.

So I learned about Thai food, including the infamous Pad Thai, in its home. That is not a bad situation to be in. Although it will leave you constantly comparing every dish you have after that to your original experience. For that reason, even though we took a cooking class while there, I haven’t made much Thai food at home. I play with Pad Thai and curry, but that is about it.

I think that is soon going to change. See, now I have this wonderful cookbook called Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin. Just flipping through its pages, I feel empowered to bring Thai into my kitchen.

In addition to gorgeous food photography (and scenic photos from Thailand that make me want to go back), the book starts with three sections that I love to see in a cookbook – techniques, ingredients and the basics (all those pastes and sauces that make Thai food so amazing.)

Trust me, this section will have you feeling empowered, too. The book is split into appetizers, soups and salads, entrees based on the meat selection (and vegetarian), followed up by a hefty dessert section. Some things I have on my list include Fragrant Coconut Fish in Banana Leaves, Thai Garlicky Eggplant and Coconut Thai Basil Ice Cream. It’s page after page of both familiar and different Thai recipes that are simply explained for the home cook.

The Spicy Thai Salad with Minced Pork is what caught my eye when I first flipped through the book. It is light and healthy with all the familiar flavors of Thai cuisine. Katie and the publishers graciously gave me permission to share this delicious recipe with you.

The thing I found most interesting about this dish was the roasted rice powder. I’m now going to be making this nutty, slightly crunchy powder to top other dishes. It adds a special touch. You’ll love this recipe. It’s all the tease you’ll need to get your hands on a copy of the book.

Spicy Thai Salad with Minced Pork (Larb)

©Katie Chin 2013. Reprinted with permission from Tuttle Publishing

Serves 4 as part of a multi-course meal or for lunch

Preparation time: 20 minutes + cooling time
Cooking time: 30 minutes

Ingredients
1 tablespoon long-grain rice1 tablespoon high-heat cooking oil
1 garlic clove, minced
1 small shallot, ﬁnely sliced
1 teaspoon minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat)
½ lb (250 g) ground pork
3 tablespoons Basic Chicken Stock or store-bought
2 tablespoons ﬁsh sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
4 cups (350 g) mixed baby greens
1 red pepper, thinly sliced
½ cup (52 g) peeled, seeded, and diced cucumber
12–14 fresh mint leaves
2 tablespoons ﬁnely chopped fresh coriander leaves (cilantro)
2 tablespoons ﬁnely chopped fresh Thai or Italian basil
½ small red onion, thinly sliced
4 tablespoons crushed roasted peanuts
Fresh coriander leaves (cilantro) for garnish
Mint leaves for garnish
Lime wedges

Prep

Make the roasted rice powder: Heat the rice in a small dry skillet over medium heat, stirring and tossing for 3–4 minutes, until it turns golden brown. Transfer to a small plate and allow to cool. Use a mortar and pestle or a spice grinder and grind the rice into a coarse powder.

Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes. Stir in the chicken stock, ﬁsh sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.

In a large bowl, combine the rice powder, baby greens, mint leaves, fresh coriander leaves, basil, and red onions. Add the warm pork mixture and toss with the greens. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves. Serve immediately with lime wedges.

COOK’S NOTE: Feel free to substitute the ﬁsh sauce with soy sauce, the pork with soy protein crumbles and the chicken stock with vegetable stock for a vegetarian version of this salad.

Also be sure to check out the Dan Dan Noodles from Katie’s Everyday Chinese Cookbook!

Disclosure: This book was sent to me for review purposes. I was not required to post about it and I received no compensation for doing so. This post contains affiliate links.

Japanese Pickled Ginger Recipe from The Joy of Pickling

August 19, 2013

Two of my favorite condiments are served beside sushi. First, it’s that pleasantly spicy wasabi. Second is the pickled ginger. I could eat that ginger on just about anything. It has crossed my mind that I could probably make it at home, but I have never searched for a good recipe. Fortunately, now I don’t have to because this time around a good recipe found me.

All summer I have been browsing the pages of one amazing cookbook. It contains recipes for pickled everything! Or at least it seems like just about everything. The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market by Linda Ziedrich

While you will find a huge variety of cucumber pickles, this cookbook goes well beyond the standard dill. Figs. You can pickle figs?! And peaches? There is even pickled pig’s ear should you choose to go there. There is also page after page of interesting condiments and sauces like Hot Orange Ketchup and Rhubarb Chutney.

There were so many tempting recipes to try in this book, but I knew I finally had to give Japanese Pickled Ginger a try. The best part about many pickling recipes is that they are so easy to make. Top a few fruits or veggies with a liquid, seal and rest. A few days later you have a crisp, tangy snack or condiment.

That is definitely the case with this ginger. Peeling and slicing takes a little time, but I had this recipe done in less than 30 minutes. Now that I have the ginger down, it may be time to start practicing the sushi.

Japanese Pickled Ginger Recipe from The Joy of Pickling | Fake Food Free

This book has been out for a while now and I’m so glad that it finally caught my attention. I can tell it will become a well-used resource book for me every year. If you are spending late summer and early fall wondering what to do with all your garden produce, the chances are good that you can pickle it. This cookbook will show you how.

Japanese Pickled Ginger

©Linda Ziedrich 2009. Reprinted with permission from The Harvard Common Press.

Makes: About 1 Pint

From the book:

Use fresh young ginger for this pickle. Available in Asian markets, young ginger is pale, almost white with very thin skin and pink stem stubs. A mandolin may be useful for slicing the root. Your pickled ginger may turn out faintly pink, but it won’t have the hot pink color you’ll see in commercial versions of this pickle, that color comes from food dye. A traditional accompaniment to sushi, pickled ginger refreshes the palate and cleanses the mouth of fishy tastes

Ingredients

1 quart water

½ pound fresh ginger, sliced paper thin

1 teaspoon plus a sprinkle of pickling salt

1 cup rice vinegar

3 tablespoons sugar

1 teaspoon light (usukuchi) Japanese soy sauce

Directions

Bring the water to a boil in a saucepan and add the ginger. Bring the water back to a boil and then drain the ginger well in a colander. Let the ginger cool.

Put the ginger into a bowl and sprinkle the ginger lightly with salt.

In a saucepan, bring to a boil the vinegar, the sugar, the 1 teaspoon salt, and the soy sauce, stirring to dissolve the sugar and salt. Pour the hot liquid over the ginger, mix well.

Store the ginger in a tightly covered container in the refrigerator. It will be ready to use in a day or two and will keep for several months, at least.

Disclosure: This cookbook was sent to me for review purposes by The Harvard Common Press. I was not required to post about it and I received no compensation for doing so.

Vegetarian Bell Pepper Adobo (Adobong Sili) Recipe from The Adobo Road Cookbook

June 4, 2013

Over the years, one of my favorite things about having this blog has become reviewing cookbooks. There are a lot of great cookbooks out there. To be honest, I have never reviewed any that were bad. But what makes a cookbook excellent to me, what makes it stand out among all the others, is when I can sense the passion for the food as I read the pages.

Lately I’ve had the opportunity to review several, but what I don’t always get to do is interact with the authors. Since our move to the Bay Area, one thing I am loving is that I can meet some of these cookbook authors at cookbook signings in the city.

That was the case with The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond by Marvin Gapultos (also the author of Burnt Lumpia). I received a review copy of the book and I was invited to the book signing at Omnivore Books. Having the chance to read it before the signing, I could not wait to learn more about the passion behind this book.

Yes, this book falls in the excellent category for me. The stories behind each recipe make you want to start creating, and continue to savor, family food memories of your own.

We haven’t been to the Philippines yet, but I’m continually intrigued by this cuisine. The tangy adobos and tasty lumpias, I’ve been wanting to try more dishes and The Adobo Road stepped right in with plenty of opportunities to do so. The best part is that the the recipes have a unique quality of being authentic without overwhelming the cook.

I enjoyed myself so much at the signing. Marvin described more about how the book came to be, and about the work that went into translating family cooking and memorized steps into a measured and written recipe that he could share with readers.

I knew what I was going to make prior to the signing, but I was even more encouraged when someone in the group asked what a person new to Filipino food should cook for the first time. His answer? An adobo. When I told Marvin that I hoped to make his Vegetarian Adobo for the blog, he told me more about his grandfather’s dish and how he hasn’t found the exact pepper used, but that this was incredibly close.

I’ve never made adobo before and the Vegetarian Bell Pepper Adobo (Adobong Sili) stood out for me due to it’s flavor and simplicity. In fact, I thought that it might be too simple or not as exciting as I hoped.

I underestimated its potential. I loved this dish! I wanted it to be as authentic as possible so I ordered the coconut vinegar online. I really think the slightly sweet flavor of this made the adobo. I’m so glad I decided to get it. Especially because it means there are more adobo dishes in my future.

If you’ve considered trying to make Filipino foods in your kitchen, definitely start with this book. The best way to describe it is easy authentic with plenty of passion to get you inspired!

Vegetarian Bell Pepper Adobo Adobong Sili

Serves 4–6

Prep Time: 15 minutes

Cooking Time: 30 minutes

2 tablespoons oil
1 red onion, thinly sliced
5–6 cloves garlic, smashed with the side of a knife and peeled
4 bell peppers of differing colors (green, red, yellow, orange), deseeded and cut into thin strips
¼ cup (65 ml) Filipino coconut vinegar, or distilled white vinegar
¼ cup (65 ml) soy sauce
¼ cup (65 ml) water
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
1 bay leaf

Heat the oil in a large sauté pan over moderately high heat. Add the onion and garlic and sauté until the onion is soft and translucent, 3–5 minutes. Toss in the bell peppers and sauté until they just begin to soften, 3–5 minutes.

Pour in the vinegar, soy sauce and water, stirring to scrape up any browned bits from the bottom of the pan. Stir in the brown sugar and black pepper, and add the bay leaf. Increase the heat to high and bring the liquid to a boil.

Reduce the heat to low, and simmer uncovered for 20 minutes, or until the bell peppers become tender but not mushy. Discard the bay leaf and serve the adobo with steamed white rice.

From the book:

Adobo: What’s in a name?
Despite foreign inﬂuence on Filipino cuisine, Filipino adobo is indigenous and unique to the Philippines, existing before colonial rule. In the Philippines, “adobo” refers to a technique, rather than a singular dish. In the Spanish context, adobo generally refers to a marinade used to ﬂavor meats, whereas Mexican adobo refers to any number of spices. In all likelihood, Spanish colonists simply applied their term to what the Filipinos were already cooking and eating because it was similar in appearance to Spanish adobo, though not prepared the same way.

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Ginger Coconut Soup with Wai San and Shrimp Recipe

March 26, 2013

Wai San is a potato-like root vegetable that I discovered at an Oakland Farmers market several years ago. It turned out to be delicious addition to this ginger coconut soup!

I watched the mass of shoppers hover around the table for at least 10 minutes before I mustered up enough courage to elbow my way in and take a look. I was surprised to see a knobby, speckled, skinny root vegetable staring back at me. I had no idea what it was and given all the hustle around me, I doubted I’d get an answer even if I asked.

I walked away, but it didn’t take long for my curiosity to get the better of me. Finally, on my last lap through the Farmers Market there was a lighter crowd swarming the vendor. I stepped up, analyzed the unfamiliar root, and I caught his eye. I asked what it was. He responded twice with the proper name, and I’m sure my face revealed that not only could I not hear over the people, but that I also couldn’t understand him.

His next response was, “Chinese potato. You cook it like potato in a soup.

Sold. I grabbed up a handful and he nodded in acknowledgement that I only needed a few for soup.

After a bit of research, I think I finally found the name for this new-to-me vegetable. I say – I think – because it wasn’t easy to come by. I have found a couple of blogs which identify it as Wai San.

It’s long and thin, and almost looks like it has dots. Check.

When it’s peeled, its starch is sticky and a little glue-like. Check.

It boils up like a potato, yet it has a blander flavor. Check.

If you happen to know it by another name, please let me know in the comments. I’d love to learn more about it.

This being my first attempt at cooking with Wai San I didn’t want to get too adventurous. I stuck to the recommendation for soup, and I wasn’t let down.

Cut into small pieces, it takes less time to cook than potato. It has a similar texture, but it’s less starchy. It’s almost like a cross between a carrot and a potato, but with little flavor. That is, until you mix it with the ginger, coconut milk, and shrimp in this soup. Then it becomes all kinds of delicious.

Ginger Coconut Soup with Wai San and Shrimp Recipe

2018-04-03 12:36:53

Serves 4

Wai San, a potato-like root veggie, makes a delicious addition to this soup. If you can't find it in your area, any type of potato can be substituted. Adjust the cooking time to cook until the potato you use is tender.

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Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
4 cloves garlic, minced
2 stalks celery, sliced
½-inch piece of ginger, peeled and grated
1 ½ cups peeled and chopped Wai San
1 (13.5 ounce) can coconut milk
3 cups seafood stock
½ pound cooked shrimp, chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
2-3 green onions, sliced for garnish

Instructions

Heat the olive oil over medium-high in a large soup pot. Add the onion, garlic and celery. Cook, stirring often, for 2 to 3 minutes, or until the vegetables begin to soften. Add the ginger. Add the Wai San and cook 1 more minute.
Pour in the coconut milk and seafood stock. Bring to a low boil and then reduce the heat to a simmer. Allow the soup to simmer about 5 minutes or just until the Wai San is tender.
Add the shrimp, salt, and pepper. Cook just until the shrimp are heated through, about 1 minute. Top each bowl of soup with green onions and serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Food Favorites in New York City

October 21, 2012

The best thing about a growing interest in food is how it changes your travel. There are many places I went before I cared about food and culture, and now when I return it is a much different experience. A much more fulfilling and cultural experience, I might add.

This was definitely the case when I traveled to New York City in early October. I was headed there for a business conference and decided to go up the weekend beforehand to do some exploring. Since I saw all the major monuments and attractions on my first visit, this left me plenty of time to seek out some interesting foods tucked away in the nooks and crannies of the city.

Most of the places I visited aren’t off the beaten path. Some are pretty well known. But you definitely have to venture outside the tourist pockets to find them.

I have a lot of food to share so instead of lengthy explanations for each, I’m limiting myself to 3 phrases or sentences to describe the atmosphere and the food. So here you go. Short and sweet, but oh my goodness was it all delicious!

Momofuku Noodle Bar (my favorite meal).

I had this on the agenda from the day I booked the trip. I ordered the daily special – Corn Ramen with pork shoulder, poached egg and bok choy.

Corn Ramen

Atmosphere: Packed but seated quickly. Excellent for single diners. Friendly staff.

Many of the ingredients come from area farms listed on the black board.

Lots of bar seating and shared tables and Momofuku Noodle Bar

Food: Still dreaming about it. Corn as fresh as that from my Dad’s garden. Perfect balance of broth, meats, veg and noodles.

Pure Thai Cookhouse

This was an unplanned visit, and I found the restaurant through Yelp. I ordered the Ratchaburi Crab & Pork with the handmade egg noodles as a soup. (Sorry. iPhone photos only on this one.)

All the good restaurants feel like a walk-in closet.

Atmosphere: Quaint and packed full. Be pushy to put in your name (lots of people are waiting for takeout). Incredibly helpful, friendly staff.

Food: Amazing handmade egg noodles. So many great dishes coming out of the kitchen including mine. Love that they went to the trouble of labeling the tap water.

Chom Chom

I had the pleasure of meeting up with fellow food blogger Michelle of Taste As You Go and she planned a lunch for us here – my first Korean food experience aside from BBQ. I ordered the Bibimbap with Bulgogi.

Atmosphere: A quiet corporate lunch spot. Friendly staff. Much more relaxing than other spots I visited on the trip.

Vegetable sides that came along with soup and another fresh vegetable appetizer.

Food: The bulgogi (marinated beef) had outstanding flavor. Loved the spicy vegetables served with it including kimchi. So much food (unexpected for the moderate price).

Bibimbap with Bulgogi

Halal Guys Street Cart

Okay, this one needs a little explanation. On Saturday evening I walked down to Times Square and on my way back I noticed one particular food cart with a line wrapped around the block. Intrigued, I checked out Yelp and learned about the Halal Guys at 53rd and 6th . Sunday night I went back and got in line myself. I ordered the combo (chicken and lamb) platter with rice. Oh, and it’s only $6!

Atmosphere: Well, it’s a food cart. Get there early, the line forms quickly (the website says they open at 7:00 pm, but I got there about 10 minutes early and they were serving). They have other locations, but the original feels more lively!

Lamb, chicken, rice, pita and lettuce served with white sauce and hot sauce on the side.

Food: Flavorful gyro meat with pita – you can’t go wrong. The white sauce everyone describes as tzatziki tasted more like ranch dressing to me. Truth to the hot sauce being HOT, and I love spicy food.

Doughnut Plant

I had to try this place for the history and the unique flavors. I went to the location in the Chelsea Hotel, and I selected the seasonal yeast nut doughnut – Orange Blossom Cashew.

Atmosphere: A little tight, but crowd is constantly moving. Staff was a bit disorganized, but eh, it’s a doughnut shop. Limited seating at this location.

There was a lot of construction outside. Fortunately I found this sign!

Food: Oh my goodness that was a good doughnut – slight orange flavor with the sweetness of cashews, light and airy. Highly recommended for an afternoon snack. Coffee was delicious as well.

Bouchon Bakery

Yes, it is packed with tourists, but if you live in a place where access to a real macaron is limited, you must go. I managed to squeeze in between the breakfast and lunch rush, about 11:00 am on a Sunday, and there was barely a line. I ordered the Pistachio Macaron.

Atmosphere: Peaceful when I was there. Shoulder to shoulder when I walked by at breakfast. Friendly staff.

Food: The macaron was like eating a cloud. A sweet, slightly nutty cloud with a barely crisp lining. If you can describe a dessert as heavenly, this would be it.

Momofuku Milk Bar

I went to the Midtown location, and I can now tell from the website that my impressions had a lot to do with that specific location. For those big fans out there, you probably won’t like my opinion. I thought it was a bit overrated (I know. I know. It’s just me.) Maybe it was the atmosphere or maybe the cost. Overall, I felt like things were fairly priced at all the places I visited. The ice cream was good, but wow it was expensive for the little serving size. Not that I needed more, just comparing it to other treats with similar ingredient quality and draw that I had on this trip. I ordered the Kaffir Lime-Caramel ice cream.

Atmosphere: Dark. Small. Staff was, um, adequate, not overly friendly.

Food: The flavor of the ice cream was as unique as it sounds – I liked it. I do wish I could have tried the cereal milk ice cream too. Others bought cookies, maybe that is what I should have gone for.

Japadog

I had to check this place out after seeing it on No Reservations. I ordered the Terimayo Dog with grilled onions, teriyaki sauce, mayo and seaweed, and the Wasabi Fries.

Atmosphere: Warm, lots of cooking going on. Friendly, helpful staff. Not a bad place to sit for a quick lunch.

Food: Loved the onions and the teriyaki on the hot dog. The bun was fresh and didn’t seem to be your standard packaged variety. A little too salty for me (both the dog and fries), but definitely worth trying.

TKettle

Unfortunately, no pictures from this one. I stepped in out of the rain and it was a little too hectic to get out the camera. But I will say this was the best bubble milk tea I have ever had. Seriously. I ordered the cold almond tea and it was the perfect balance of tea flavor and sweetness. I actually felt sad when my cup was empty!

I also had the pleasure of seeing this organization at work.

I’ve read about them and the wonderful things they do to feed the hungry numerous times . They were collecting day old bread and bagels from a shop when I walked by.

This trip had me wanting to return to NYC soon. I know I only scratched the surface with my food-finds. What are some of your favorite NYC eats?

I searched lots of sources for this trip, but I have to give a shout out to The Real Bohemian and Near Afar for all the great food tips!

Lettuce Wraps with Pork, Apple and Tamarind Recipe

October 6, 2012

I hate to be that person. The one who squeezes produce before they by it. I minded my manners on my last visit to the Farmer’s Market, and simply selected my basket of apples by sight alone. Big mistake. I grabbed one for a snack on the drive home only to find that it was soft, along with the rest in the basket.

You should know something about me and soft apples. I can’t stand them. If the first bite isn’t so crisp that it pops, I can’t even finish it. I know, I know. It’s a bit dramatic, but it’s the truth.

So this whole recipe started with soft apples. Since the basket I bought wouldn’t be good for eating fresh (by my standards) I had to find some more creative ways to use them.

The apples led me to a sweet and savory ground pork dish, which then led me to having it over rice, which then led me to wrapping it up in a lettuce leaf. I’m not quite sure why I don’t make lettuce wraps more often. I need to move them up the list of my go-to dishes.

I used sticky rice for this version, but any type of rice will work. Or you can use rice noodles, or leave it out all together.

Lettuce Wraps with Pork, Apple and Tamarind Recipe

~ 1 lb ground pastured pork
1 medium onion, chopped
3 cloves garlic, minced
1 apple, cored and diced
1 tsp tamarind concentrate
1 tbsp tamari or soy sauce
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper
4 green onions, sliced (for garnish)
1 to 1 1/2 cups cooked sticky rice
1 head romaine lettuce

In a heavy skillet, brown the pork over medium-high heat. Break it up into small pieces as it cooks. After 2-3 minutes, add the onion, garlic and apple. Continue to cook until the pork is fully browned and no longer pink. Drain any excess grease, if necessary.

Add the tamarind, tamari, ginger and crushed red pepper. Sprinkle on some of the green onions.

Prepare about 3 lettuce leaves for each person. Top each leave with a portion of rice, and then the pork. Garish with any remaining onions. Serves about 4.

Matcha Tea Cookies with Gooseberry Filling

July 10, 2012

These matcha tea cookies with gooseberry are filled with a tangy spread made of the fruit! The sandwich cookies combine two unexpected flavors that are delicious together!

The first time I had green tea in sweets was during our trip to Hong Kong a few years ago. We loved the fast-paced, cafeteria-like bakeries we found on almost every corner. During one quick stop, I picked up a green tea cake with red bean filling, and loved it.

If you do a search for matcha green tea there is no shortage of sweets and bakery creations on food blogs. I’m actually a bit late to the party, but for good reason. I had a difficult time finding the powder around here. I tried to find it when I made the Green Tea Bubble Tea last year without success.

Now I know why.

Since my first experience with green tea baked goods was in Hong Kong, I was associating it with the wrong culture (shame on me). When Matcha Factory contacted me to offer a sample, I learned a thing or two, most importantly that matcha green tea is of Japanese origin.

I’d wanted to bake with it for a while so I gladly took them up on the offer. Matcha tea is ground, shade grown, steamed tea leaves. It’s full of antioxidants, and like most other Asian ingredients, it boasts a variety of health benefits. If that isn’t enough, it also turns everything it contacts into a beautiful shade of green. I definitely need more of this in my kitchen.

When it came to bake goods, just about every idea I had for the matcha tea had been done before, and done well. I first set out with the idea of a tea cake. I wanted to use some of this year’s gooseberries sent from my parents.

I posted about gooseberries last year. If you are unfamiliar it is a small round fruit with an internal texture of a blueberry, but a skin more like a grape. They are tart, and great for a something a little different in baked goods.

My cakes are more like a rich, sweet, chewy cookie, and I’m not complaining. The tart gooseberry filling turned out to be perfect for them.

Cookies or cakes, I’m sold on adding matcha tea to baked goods. I loved some of the recipes I found on the company’s website such as the Matcha Butter and Matcha Salt. Next up I’m going to use it in a morning shake or maybe a latte.

Matcha Tea Cookies with Gooseberry Filling

Makes: 8 sandwich cookies

What you’ll need for the cookies:
1 1/3 cups Demerara sugar
¾ cup (1 ½ sticks) unsalted butter, melted
1 large egg
½ teaspoon almond extract
1 1/3 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon matcha green tea powder

How to make the cookies:

Preheat the oven to 350 degrees F, and lightly grease a 9 x 13 in baking dish.

In a mixing bowl, whisk together the sugar and melted butter, until combined. Next, whisk in the egg until incorporated and add the almond extract. In a separate bowl, whisk together the flour, baking powder, salt and matcha tea.

Add the dry ingredients to the wet ingredients, and stir until all is combined. You will end up with a thick batter, kind of like a very soft sugar cookie dough.

Press the batter/dough into the baking dish, and smooth it so that it is evenly spread to the corners.

Bake for 18 – 20 minutes, until the edges begin to brown and the center is set. Remove from the oven and cool completely.

Gooseberry Filling

What you’ll need for the filling:

1 ½ cups gooseberries, defrosted if frozen
2 tablespoons Demerara sugar
¼ cup water

How to make the filling:

Combine all ingredients in a medium sauce pan and bring to a boil. Once the berries have burst and it begins to thicken, remove from the heat. Allow to cool for about 5 minutes.

Transfer to a small food processor, or you can use an immersion blender in the pan. Blend until smooth and no skins can be found.

Transfer back to the sauce pan and continue to cook over medium to medium-high heat until the filling becomes thick and spreadable. Set aside to cool completely.

Use a round cookie cutter to cut the cooled matcha tea cookies, or cut into squares. You will get about 16 (8 cookies) with a 1 ½ inch cutter. You will get more if you choose to make squares.

To assemble, spread a small amount of the filling on one cookie, and top with another just before serving.

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Disclosure: A free Matcha Tea sample was sent to me by the Matcha Factory. I was not required to post about it and received no compensation for doing so. All thoughts and opinions are my own.

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Lettuce Wraps with Pork, Apple and Tamarind Recipe

Lettuce Wraps with Pork, Apple and Tamarind Recipe

Matcha Tea Cookies with Gooseberry Filling

Matcha Tea Cookies with Gooseberry Filling

Thanks so much for reading!

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