Xiaolongbao

Not the best I’ve ever had, but fairly new to my apartment. The place is called IXLB Dimsum Eats. Obviously I must return. 


The shrimp dumplings were superb, I hadn’t had these since I lived in Singapore. 

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Singapore Noodles

For the three people who read this blog…huzzah!

Rejoice for I have moved to Hollywood and there are many interesting and inexpensive restaurants around. 


It’s close to kway teow, with plenty of bak kwah pork tossed with shrimp and scallions and mung bean sprouts. The shrimp was cooked perfectly. It was one of the best Asian dishes I’ve had in California.
It was very good.


I added all of that chili oil which wasn’t that fiery.


Now I know that los palillos means chopsticks (筷子). 


I started off with a huge seaweed salad. 


I recommend Noodle World.

http://noodleworld.com/nw/
It’s only two (!!!) blocks from my new apartment!

Spicy Dry Noodles (干辣面)

I lived for a total of seven years in Asia: one and a half years in Taiwan and five and a half in Singapore. 

Thus, I sometimes crave real Chinese food. Real I mean as Chinese food prepared traditionally by Chinese people for Chinese people. 


The serving was much bigger I would have received in Singapore. I liked the deboned pork ribs, the Sichuan pepper and the pickled vegetables. Except for the huge portion it tasted authentic, like a dish I could get at a stall in the People’s Park Complex in Singapore’s Chinatown. 


I went with my brother. Afterwards we walked over the Pershing Square and I ordered some petits fours at a chocolatier.


The petits fours were very rich and I managed to eat two, a bitter chocolate and a rose lemon flavor. 

Fried Cumin Lamb (孜然炒羊肉)

I went down to San Diego a few weeks ago to hang out with my youngest brother. The Asian ghetto, as it were, is located on and around Convoy Street, so we stopped at Chef Chin’s restaurant which looked promising.


The cubes of lamb were salty, fatty and crispy and aromatic with lots of cumin. The dish was garnished with fried cilantro and scallions. I loved it. While it wasn’t as good as the similar dish cooked by Lao Chengdu in Singapore, it pleased me.

Beef cooked in chili oil was good too.


It wasn’t as fiery as I would have liked.

They even had almond soup for dessert!

The Chairman’s Bao (毛泽东的包子)

My craving for Chinese food was sated by my trip to Baohaus, a Taiwanese steamed bun restaurant by way of New York.


I’ve had this very same dish in both Singapore and Taiwan. Berkshire pork belly said the menu, served in a steamed bun with crushed peanuts, cilantro and a sweet sauce.

好吃!

The taro fries were served with a peanut-based garlicky hot sauce that wasn’t very spicy. 

I also ordered lemonade mixed with green tea that was unusually good. 


I like this place, located in a mall in Chinatown, Los Angeles.


Luckily for ne there was a firecracker festival going on.

Kung Pao Chicken 

I was in Santa Clarita, a week ago and after I had a brief meeting I was hungry and there weren’t many good options in the area. So I went to Pick Up Stix, a vaguely Chinesoid restaurant and ordered Kung Pao Chicken. 


It wasn’t bad at all, although the zucchini is an American addition. The sauce was sweet and tangy and the chilies were present. Sichuan peppercorns weren’t invited to this party. 


The rice was too dry to eat with chopsticks, so I had to eat it with a fork. 


I would rather not have to eat and Pick Up Stix again, but I’d eat there before I’d eat at Chikn Filet. 

Twice Cooked Pork (两次熟猪肉)

One of my favorite Chinese dishes, this attempt did not measure up to my standards, but my parents liked it.

However, I know what I did wrong, so next time, the attempt will be successful. 


For the broth in which to boil the pork I places a chopped up scallion and a small handful of Sichuan peppercorns.


Instead of using pork belly (which I should have used) I used pork loin which was way too lean. This recipe needs fatty pork. So I cooked the pork in the pot for twenty minutes. 


Meanwhile, I had chopped up scallions, garlic, ginger and dried birds eye chilies.


I took the cooked pork from the pot.


Then I sauté the ginger and garlic in the wok. When the ginger began to turn golden brown I added the pork.


I then added chopped leeks, chilies and scallions. 


At this point I should have cooked this down a bit. Instead I added bell peppers. I also added a mix of soy sauce and sugar. 


It added too much sweetness to the dish. Twice cooked pork should be about spice and fat. It might have tasted fine, but I was disappointed. Next time I know what to do.