Noodle City

All you humans ever known to Noodle Planet and think that's the best that you can do, have you ever tried Noodle City? It's one of my favorite joints that my parents used to take us to. Sometimes, they would even bring home take-out and I would remember finding the largest bowl I can get my hands on to mix my noodles together. These are moments you kind of forget and take for granted. Lately, I've been really thinking and appreciating all the delicious memories that I've received growing up. My parents literally fed us every type of cuisine you can think of. From having sushi at Todai Buffet (really? don't judge), every fast food joint, chili cheese fries, street tacos, chicharron from Super A, the best fried chicken from Pioneers followed by Popeyes, and you everything else you can just imagine.

Noodle City is located right next to Noodle Planet on Valley BLVD in Alhambra.

 628 W Valley Blvd, Alhambra, CA 91803

The set up is not the greatest with the interior being a bit outdated. You kind of have this impression that maybe you should step out and go to Noodle World. Noodle City is strictly Vietnamese food. No weird fusions or other cuisines like Thai/Chinese/Japanese muddled into a menu.

The menu itself, is simple yet complicated. Complicated in a good way of course. You can literally find every combination you would like. Broken rice with pork chop. Broken rice with egg rolls pork chop and steamed egg. Broken rice with shredded pork skin and steamed egg. You get the point. There was a lot of things I wanted. But when I saw Lemongrass beef on the menu, I literally salivated. I was imagining taking every bite, with a citrus burst of flavor, with the fresh cut veggies and basil, and the fish sauce mix with a big glob of chili garlic/sambal to give it more heat.

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Lemongrass Beef soupless noodle

What's not to get excited about? Everything that I just described prior to eating this, met the expectations and more. Everything just tasted super fresh. The lettuce, cucumbers and basil. The spicy sauce drizzled onto each bite. I'm salivating all over again as I am thinking back on this.

Combo pho

Combo phos normally has everything in it. Rare steak slices, brisket, tendon, tripe, beef balls. Douse this with bean sprouts, basil, fresh jalapeno, lime juice, culantro, and a whole lot of Sriracha. Oh and a lot of napkins to wipe your face.

If you ever have time or in the area and craving Vietnamese food, do give this place a try. I also believe credit/debits are acceptable with $10+. And the service can be slightly awkward... or to say it in a nice way, thug life. Don't be intimidated or feel mistreated. Just say your pleases and thank you's as you should in any other restaurant.

Slurps Up!

Daiisies

Fish caper de provence

During Sunday, I had a weird epiphany that I was going to do a whole crap load of grocery shopping that will last throughout the next few weeks. This shopping consisted of purchasing a lot of protein from Costco which will be wrapped and tucked away in the freezer, and Veggies which will be purchased throughout the week if we run out. Not really sure what dishes I will create, but I wanted to prep some meals, without really prepping 5 daily meals in one day. With that said, I decided creating simple side dishes will be a leverage to assist me making home cooked meals throughout the week.

For a little over $1 a pound, you can get a huge bag of broccoli florets for around $4. That is extremely cheap. And since the florets are thoroughly washed, I literally place the whole bag in the microwave. 3 minutes on one side, flip, 3 minutes on the other. This will steam the broccoli getting the cooking process done quicker and less mess.

I take out a sheet tray and cram every single one evenly. I crushed about diced 5 cloves of garlic to top the broccoli. Drizzle with some olive oil, salt, and a little pepper. This was roasted in a 400 degree oven for about 10 minutes. Once you see some dark char on your florets, it's okay to take out, let it cool, and store in a giant container to be left in your fridge until ready to use.

For the Garlic mashed potatoes, I went to a local Albertsons and purchased one of those $2.99 bags of russet potatoes. These were peeled, diced, and then rinsed. The potatoes were boiled with about 6 large cloves of garlic until tender, as you would with your mashed potato recipes. You can always reduce the amount of garlic or completely remove it if you are not a fan. I can really taste the garlic with just 6 large cloves. After the potatoes are done, strain the water, add 1/2 a stick of butter and about 1 cup of milk. This really depends on the texture that you like your potatoes. I started mashing and seasoning the potatoes with salt and dried parsley. After you are happy with your potatoes, let it cool, and then store in your fridge until read to use.

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Ok so I obviously made up the name. The seasoning I used was Herb De Provence which are obviously a a handful of herbs, but includes lavender. The lavender smell really stands out. The first time I purchased herb de provence, I was pretty intimidated by how it smells. But after trying it on chicken, I literally had a mind blown mouthgasm moment because I love putting that sh*t on everything now.

I seasoned both sides of the fish with Herb de Provence, garlic powder and salt. The fish was pan seared and finished with some capers. The mashed potatoes I made prior, was seared on both sides until golden brown. The broccoli was just heated and kissed with a little olive oil.

Going back to prepping your side dishes. It makes wanting to cook so much more convenient. Instead of frantically pulling out different pants, you might like I do, get discouraged to cook. But look at how you can transform delicious mashed potatoes into something even more heavenly.

Stay tuned for more recipes using prepped side dishes. You can either thank me now, or thank me later.

happy eating!

Daiisies

Baked French Toast

Hello Fall even though it feels like Summer in Asia. Seriously... Los Angeles needs to get it together! I can't stand it. I need to get toasty, and snuggly, and watch the rain pour from my window, while cooking something with cinnamon with the coffee brewing all day, with the coffee beans left out all night to perfume the living space.

That is what I call comfort living.

But no. We are heading into October with 90 something degree days, and rain in the forecast next Sunday? Oh joy! but what? It's still going to be in the 80s? What the hell am I supposed to do with that information? I went shopping recently ok? and bought a lot of cute snuggly coffee drinking looking clothes. So LA, I don't know what's up but you need to stop.

I'm in withdrawal from the cold. So this morning, I was up around 6AM (yes on a Sunday Funday), contemplating in bed about how I'm going to make my French Toast. I have a whole loaf of Brioche Bread that I bought from Fresh and Easy the other day (around $5), and a new Le Creuset casserole dish that I still need to break in. After much thought, I've decided to make baked french toast to kill all the birds you can think of with one slug.

Recipe:

1.  8 Eggs - I use "Happy Eggs"
2. 1 and a 1/4 cup of whole milk - I used Lactaid Milk.
3. 3 tablespoons of sugar - granulated
4. A pinch of salt
5. 1/4 Teaspoon of nutmeg - I used pre-ground from Trader Joe's (I believe it was $1.99-$2.99)
6. 1/4 Teaspoon of Cinnamon - also from Trader Joe's
7. A teaspoon SPLASH of Vanilla Extract
8. 1 Loaf of Brioche Bread

The loaf of bread I got was already pre-sliced. I had 3 layers of 4 making a total of 12 slices used. With everything else, I mixed in a large bowl before pouring in on top of the bread. It soaked up pretty quick and easy.

The oven was preheated at 325 with my Breville convectional oven (Click HERE the best thing you can buy). The french toast was baked for 40-45 minutes. The top may get a little dark due to the sugar, but once you top it with your syrup it will be ALL GOOD.

All Good in the Hood syrup.

Recipe:

1. 1/2 a stick of butter
2. 1/4 cup of light brown sugar
3. 1/4 teaspoon of cinnamon
4. 1/4 teaspoon of nutmeg
5. pinch of salt
6. 1/2 a cup of toasted pecans

Everything you see above minus the pecans, heat in the microwave until the butter has melted and your sugar is syrupy. Mix the sauce until everything has combined, then add the pecans and fold.

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Baked French Toast with butter brown sugar pecan sauce

After drizzling the Pecan sauce, I drizzled a little of maple syrup (Aunt Jemima, Duh) to balance the dish (it helps).

Lastly, don't forget the BACON.

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Bacon, you're a star!

This will definitely be a crowd pleaser. For a second, everything felt okay. I forgot about the weather, and all the errands that I needed to make (and it was a lot). The bacon, the sweet sauce with the nutmeg and cinnamon singing the holidays to me 'Tis the Season'. Enjoy this recipe with hot black coffee. You'll need something to wake you up right after.

As always, happy eating.

Daiisies

Fogata Mexicana

I've drove by this place a few times within a week. And every time I would check the reviews, it would remind me that they have a $1 fish taco deal every Wednesday. I was feeling a bit under last week and decided to stay home to rest (conveniently on a Wednesday). Being pretty hungry and wanted to stay local, I remembered this place, finally.

2123 San Gabriel Blvd
Rosemead, CA 91770

Pulling in, I had high hopes that this was going to be one of those "hole in the wall" gems that people rave about. Honestly, I am sick of people raving about how great a joint is because it's small, cheap, family owned, friendly service, in a ghetto neighborhood where you shouldn't be bringing your Chanel, the best secret find. Yeah, I'm sure you can tell where I'm going with this place.

When pulling into the small cramped parking lot shared with the donut shop, you kind of think to yourself "Ooo, donuts sound amazing right now" but then you remembered, "Oh that's right! $1 fish tacos!", and you think you are winning because this was going to be a gem in the neighborhood where nobody knows about.

Once we stepped in, all you can smell was oil and bad insulation. You know, when you are frying up some chicken or potatoes at home and you realize the oil is too hot creating a whole mushroom cloud of smoke that you are fighting to open all the windows and doors to air out your house? That's what we walked into. And there was definitely no chance of escaping from it. It made me skeptical. Doubt my judgements. Maybe the donut route was the better choice. But I am a sucker. Just give me that smile and you can just take my money.

Just take my money.

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Fish Tacos

The batter for the fish tasted like it was soaked in oil for a long time. Oh, by the way, it took a while for these tacos to come out. Yes, it looks beautiful and delicious, which it kind of is if you like the flavor of burnt oil, but the flavors could've elevated if the oil that was used didn't taste old, cooked at the right temp (one of my fishes were burnt on the bottom), and added some more flavors and seasoning to the fish and salsa.

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Eggs and Chorizo

Was overcooked and the chorizo had no flavor. This was a safe dish to order, but I've had dirt cheap chorizo eggs that tasted a lot better (even the samples they make at Costco are tasty!).

Maybe it's just a bad day? There was only one chef and one guy running the whole place. He was very kind and hard working. I would come back just to show support for their dedication to serve the community.

Next time I go back, I'll try their meat tacos, their fish tacos again, and this giant taco called Old California. Just imagine a giant taco that's deep fried.

There are also a lot of other joints in Montebello/Whittier/East LA has a TON of $1 fish taco Wednesdays that are AMAZING. I'll venture off on that soon, just for you.

Daiisies

Gyoza diet

If you are on a diet, you are going to die. I mean, there's a sign that tells you pretty much. DIE-t. Diet sounds like quit it. So we should all quit diets. Please. Someone. AGREE WITH ME! Why can't I eat chili cheese fries and drop 10 pounds at the same time? WHY? Why must life be so hard! Shutup all you skinny fast metabolism mother f'ers because one day you will get grubby. Or you will have babies with someone with fat genes. (this statement ONLY applies to people who giggles, and say 'I can eat whatever I want and not get fat ho-ho-he-he').

Ok... ok ok ok I'm sorry for being so vulgar. Let me take a step back.. But I'm sure, we've all been, tried, or still on some kind of diet. The diet doesn't necessarily mean weight lost. Some can just be a way of eating habits. Some can be... on a cookie diet. I love cookies... and fries.. and chicken.. fried... and I am DEFINITELY one of those people that goes to a steak house, and look for the largest oz of steak on the menu. I don't believe in 12-16oz steaks... 24oz+ and I'm in HEAVEN!

*sigh* I digress.

GYOZA TIME:

Recipe:

1. ONE BAG OF FROZEN GYOZA.
2. 4 tablespoons of Olive oil (or vegetable).
3. 1/4 cup of water

I've been using a lot of canola oil after seeing Bobby Flay use a ton of it on his show "BBQ addict" shown of Food Network from 6:30AM-7:00AM pst. But, I realized that it had a strong flavor I wasn't too pleasant with. Normally, I can't really taste the difference between oils. But after using the Olive Oil from Costco for a LONG TIME (literally 2 large jugs for like, $24, a STEAL), I've grown to love the flavors it provided to my dishes. With that said, I could really taste the canola oil take over the dishes that I've made. So for this gyoza, I would honestly, use olive oil.

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This is the intense part. No one is allowed to talk to you in this moment of solitude. The sound of the sizzle, the oil splatters, the sounds of your heartbeat as you are scared to your buns that oil is going to pop your eye out. Don't worry, that will all end. I poured the water into the pan maybe about 2 minutes of watching it sizzle on medium high. After the water drops, close the lid for about 5 minutes. Once the lid opens, the gyoza should look translucent. But the real test is when you flip them.

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This is when I die. The crispy bottoms just makes me oh-so-happy. I tilt all of them to their side to get the slightest color on them before turning off the stove. During the process of waiting for the bottoms to color, I needed to add a little more water to make sure the dumpling was cooked throughout. But this really depends on your stove and how much your pan wants to work with you that day.

I ate this with a lot of Sriracha and some Broccoli sauteed in a lot of garlic.

So quick, so comforting, so happy.

Happy dumplings and oil splatters.

Daiisies