Last week I met up with a former student of mine from China who is studying in Singapore.
I took him to the Grand Central Market, which is, to the best of my knowledge, the best food court in Los Angeles.
The bread was crunchy and the pickled cabbage and the aioli provided a sweet and sour contrast to the crunchy, salty oysters and meaty shrimp.
The house fries with rouille were very good.
Prawn is the name of the seafood stall. I think it changed its name or it replaced another seafood stall called The Bomb, or something like that.
The sandwich was delicious, but so rich and greasy I could not finish it.
I was with my brother last week and we went to Los Panchitos in Point Loma. I didn’t want fried shrimp, but that’s what was served. Either I didn’t read the menu carefully or the entry didn’t mention that they were fried. I’m working on my Spanish, so it could have been that.
They were covered in a spicy creamy sauce. One would have been enough for lunch, along with some chips, maybe. I try not to eat huge lunches when I’m going to exercise later.
The tortillas were freshly made and the cabbage was nice and crunchy. I wanted to try more of the housemade salsas, as those I had were very good.
The shrimp were plump and delicious.
The menu is extensive and they serve oysters, so I will return.
I had a job interview a few weeks ago near the University Town Center, so I checked out the food court afterwards.
Rubio’s is a chain restaurant but they make decent Mexican food.
The shrimp was pan-seated and served with avocado slices, cabbage and of course, salsa verde.
Salsa verde is usually made of tomatillos, green chiles, lime juice and cilantro.
Rubio’s is definitely better than Baja Fresh. However, Baja Fresh holds a special place in my heart for making Californian Mexican food in Singapore.
I digress. The shrimp was plump and fresh and the tacos were delicious. The salsa bar was top notch.
Here in California I’m beginning to miss Asian food. Instead of taking my parents to a Chinese restaurant, I decided to make Chinese food at their house.
I bought more than a pound of Mexican white shrimp at Frazier Farms, a nearby organic supermarket with an awesome fish counter. Above was the final product.
It’s nice when there’s more seafood than rice.
Here’s the recipe.
Here are the snow peas, chopped ginger and scallions. In the bowl was sherry, sugar and soy sauce. Corn starch is or was in there too.
I rinsed and drained the meaty shrimp.
After cooking the ginger and garlic first, I added the shrimp.
It was very good.
Sometimes something on the menu sounds better than it is in reality. I love hazelnuts and I like shrimp.
This huge fried roll appeared before me at this restaurant near Bugis, Xin Yuan Ji. I don’t think there was anything wrong with the execution, it is just the dish I didn’t love, a paste of shrimp and hazelnuts wrapped in tofu skin and deep-fried.
Live and learn.
The bean sprouts were tasty. I think I’ll return for the chicken. Soy sauce, chilies, basil leaves and fried garlic made for a delicious side dish.
These shrimp cooked in a Balinese sauce were tasty. I could detect lemongrass, tomatoes, chilies and onions in the sauce. The shells were removed, which I liked.
The shrimp were placed on a bed of cabbage and onions. Not very Balinese, I liked the slice of garlic bread with mozzarella cheese.
I was served an amuse-bouche of smoked fish.
The menu might have described the shrimp as prawns, but they weren’t big enough to be prawns in my book. But they were delicious.