Mui Choy Kou Yoke

November 5, 2015

If I was a comfort food, how will I look like? I've already talked about how rice is a huge necessity in my life, and without it, I would die. But, if I were to look like some kind of Chinese food, it will be this dish right here.

Muy Choi is some kind of preserved mustard greens which needs to be soaked and re-hydrated before you cook them. My mom should be teaching me the recipe soon, so stay put. But, the work that goes into this is pretty messy. Basically, you are deep frying the skin of the pork belly until it gets super bubbly and golden before you stew it for a few hours until its fork tender. That's how mom makes it. So that's the way. If you zoomed in, you can see the beautiful cracked golden skin from the frying, though it's not crunchy anymore. The sauce is just components of chicken stock, a few soy sauces, some brown sugar and tons of garlic. My mom likes to throw in orange peel, but I like to leave it out.

I had this for dinner last night with a little sriracha drizzled over. I ate this with a giant spoon, baggy sweat clothes while watching the Food Network. How does that not sound amazing? It's pretty cold tonight. And I can barely feel my nose and toes. If this was my last meal, I have no regrets. Why? Because this was my moms cooking. One of those "Come by, I made your favorite" type of phone calls.

So if I really did die (someone please knock on wood), just know, I died in a happy place because I've had one of my most cherished, favorite if not THE one, Chinese dish of all time.

Thank you mother even though you are crazy 95% of the time.

Daisy

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Jazz Cat Shabu

November 5, 2015

I've been going to Jazz Cat ever since they opened their first location in Alhambra, when it used to be next to Noodle World on Valley. They closed that location a few years ago, to open a larger location in San Gabriel. Now, they have a few more locations spread out. I do wish, that they kept the original style of when they first opened in Alhambra. The presentation was different from the tradition hot pot we are used to, it was actually pretty. And, they served this seafood/pork paste in a bamboo tube. Now, it's just a simple plate of protein with the veggies.

I've gotten sick this week, and have been trying to recover, but this weather has been kicking my ass. Los Angeles is finally cold, and here goes everyone complaining now that they missed the sun. Are you kidding me? It was like yesterday when the whole population of Los Angeles were crying for summer to be over. And now it is. So get used to the it. The cold mornings where getting out of bed is like traveling through a blizzard storm. Those runny nose days and green snots.

Luckily, I am not that sick. I am smart enough to force myself to drink fluids all day. Even though I had wine, rum and beer (don't ask), I am still somewhat well rested enough to get through the day. John was nice enough to suggest eating out so I didn't have to cook. But picking a place is always the hardest part. Why is that? No it's not a girl thing. If I had a choice, it will be buffets, burgers, tacos and fried chicken. I have the worst, biggest appetite you will ever meet. And it's scary.

But, Jazz Cat is a place I ALWAYS want to eat at. Raw marbled meat, cooked gently in hot seasoned broth, dipped in Satay sauce, and then eaten with a big hunk of rice. We always order the same thing.

You get the option of ordering it regular, or the "T-rex" version which has more meat, but less vegetables. MORE meat all the way. I didn't order this spicy because I really love the flavors of the soup. If I wanted something spicy I would probably try their other soup bases, and they have a lot to pick from.

I've had many hot pot places all over SGV. And there isn't any place I would rather eat at than Jazz Cat. The meats are extremely tender and delicious. It's not all you can eat, but I don't really care for a place like that when I get full from this. For a little under $14 before tax and tip, you can get good quality beef with a delicious soup base. John cooks his eggs over-easy while I like my eggs to be soft boiled.

What I do first: Throw in all my vegetables. I like my veggies extra cooked in the sauce as it also releases flavor into the soup. Once the soup starts to boil, grab your beef, give it a quick swish, dip it in your satay sauce, and eat it with the rice. I can't even begin to tell you how happy it makes me to have good hot pot. Screw fat kid eats cake, it's fat kid eats rice. My body felt extremely soothed, warm, and ready to sleep which was much needed.

Oh and guess what? The service here is always amazing. Unless you are just a total douche bag, then no. But every time we come, the servers are always coming by and checking if everything was okay and if we needed anything. Like, if we needed anything? Who asks that in SGV? not a living soul. It's more like, don't bother me unless you want a refill or your bill. Not here, service gets 100% from me.

I just can't give up rice. Ever. I think I might die, like, really. I have a large potato sack worth of Jasmine rice because I just love eating it with my dishes. The whole experience just wouldn't be the same. There's a phrase I grew up with called "Pah fan" which literally mean dig rice. So when we eat rice, we would pah fan, because we are literally digging the rice into our mouths. Funny huh? That explains why I eat a lot of rice since my parents would always tell us that.

If my brother David sees this post, he would be pissed that we didn't invite him... BUT with that said, I am totally down to come back again!

See you soon Jazz Cat.

121 E Valley Blvd, San Gabriel, CA 91776

Happy swishy swooshy.

Daisy

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Thrive Cocktail Party

November 4, 2015

First of all, everyone needs to get a bottle of Thrive Algae oil. Everything that you see tonight was cooked or prepared with the oil.

I had the pleasure of attending another Algae Oil even at the Thrive House. This time, it was a cocktail party. From my last experience, I was able to sample many dishes that were cooked with Thrive's Algae Oil. This time, I was able to bring some friends with me to mingle, and for them to try how awesome Algae oil is.

Of course I was drawn to where the drinks were. But, they had an amazing cocktail served tonight.

This was an avocado drink! The cocktail consisted of white rum, avocado, agave, fresh lime juice, and a touch of sea salt. I loved the lime, a lot. It actually made the drink itself taste like kiwi. It was extremely fresh, so easy to drink, and it actually tasted like a smoothie. The salt also complimented the avocado throughout the drink. I mean if you think about it, it totally makes since. I normally eat my avocados with a dash of salt. Thrive wanted to promote the good fat in the avocado, so what better way to do that than in a cocktail. Now... they need to bottle this and sell it in stores.

These little corners were delicious. I believed they had a togarashi dressing they drizzled on because I tasted that slight hint of heat. I'm not complaining since I love spicy foods. The avocado were really creamy. The toast they used had seeds which gave it a good contrast with the avocado. The avocado had a consistency of mouse, so a crunchy toast with texture worked really well.

Roasted Grapes - Chevre - Prosciutto - Crostini

Yes these babies were back tonight with Prosciutto vengeance. I'm telling you. Best cocktail party appetizer for the year! The prosciutto was nice and smokey, and almost had this roast duck crackling flavor which I LOVE. This is definitely going to be something you will see me make with Thrive algae oil during the holidays.

First of all, I thought the tofu was chicken. These were so adorable! So adorable I had 5. My friend Tamara were eyeing these the whole night, but the cocktail servers knew to bring them our way when they were ready. All the flavors complimented each other so well. I loved the simple spice rub that was put on the chicken. The tofu was sauteed in Algae oil, which again I was not able to taste. It's a great way to incorporate your ingredients without feeling like your oil is going to take over the dish.

These, I don't remember how many I had. My friend Frances definitely chowed on a few (believed these were her favorites). Ok these were also pretty freaking amazing as well. I'm really excited to experiment with the oil, and see how well it sears. By the looks, and taste of this fritter, I can let you know that It was crispy all around. And another one of those easy dishes to make at your holiday party.

Rosemary Nut Mix with Almonds, Pistachios, Pecans and Peanuts with Rosemary infused Thrive Algae Oil.

Fellas, these are your ultimate beer nuts. And ladies, you will drop jaws if you made this. I can't tell you how many handfuls we had, but you can really taste the velvety texture from the oil (SO GOOD). Thrive should create "Thrive Nuts". That sounds catchy doesn't it? I'm like, anticipating and hoping there will be a THRIVE SNACK STORE online. Just imagine how much great things that can happen? Everything had been fantastic we just wanted to have everything in containers!

Lemongrass Prawn - cucumber - carrots- pea shoot - rice paper wrap

I'm starting to realize that I actually ate a lot at thise vent. I think I had 5 of these as well if not more. Maybe I'm crazy, but I thought there was ginger in this. The oil was used to cook the prawn as well as the prepared dipping sauce for it. Spring roll wraps... let me take notes to make that during the holidays.

This was one of the funnest veggie platters I've had. They almost made a balsamic vinaigrette with the Algae Oil. I was so surprised with the consistency the dressing came out. It was a little thick in the best way to stick to the vegetables. Another holiday item this year. It's so simple, but I am really stoked about this one.

From Avocado cocktails, to wine, to beer. Why not right? Beer and BEER NUTS. So perfect.

Chicken cooked perfectly with a nice sear, paired with a roasted pepper dipping sauce. The sauce was also made with Thrive Algae Oil. The oil goes great into preparing sauces since the flavors are not over powering.

Chef Caroline Fey is AMAZING. From the first coursed dinner I had with her preparations were beyond my expectations. This cocktail party was fantastic as well. There wasn't really one dish that stood out over the other. All the items served that night were fun and simple yet innovative. What I also loved, again, is how I could not taste the oil in the foods that were made. You just don't think about it. A lot of people probably perceive the oil to be oceanic of some sort, but it really isn't. Also, the chef was able to speak with us as she was preparing the meals. She was able to tell us why she loves the product and how great it was to use the oil in the dishes that were served that night. Thank you Chef for an amazing meal!

The day after the rain is always the most beautiful. The air was crispy, clear, and cold. The first cold weather in Los Angeles to be shared with Thrive. Is it winter yet? It sure feels like it. But, if you are curious about Thrive, feel free to check out their website here: http://www.thrivealgae.com/

They sell their oils online, and currently only, exclusively, at your local Los Angeles Gelson's. I believe that this oil will help a lot of families. Don't forget that 1 tablespoon equals 1 avocado. You get all the good stuff in 1 tablespoon. Honestly, you can't beat that.

Stay tuned for food dishes that I am planning on creating.

Happy Holidays!

Daisy

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Phoenix - classic Chinese cuisine

November 2, 2015

Phoenix has been around since 1965. One of my recent posts (here) about Phoenix in Alhambra was opened in 1997.

My father immigrated to the States in 1980, and like most Chinese immigrants, a lot of them resided in Chinatown. Makes sense right? My dad lived right across from Phoenix, so you can imagine how often he ate here. There's a server there, that has been working for Phoenix in Chinatown since 1981. That means my dad has been there longer than he has.

Our whole family would come dine here pretty often for their signature Phoenix boneless chicken. Not knowing much as a child, I didn't know how precious the food actually was. When people ask me, what's a good authentic Chinese cuisine, I would have a blur. Like.. Besides white rice? Because I know we eat that. Without that we would die. But after many food adventures, I always find my most comforting Chinese food memories, besides my parents cooking, but to be kept here.

It was a late dinner this past weekend, and my brother David and his girlfriend Angela were coming home after a vacation trip to New York. As tired as we were, we couldn't say no to a family dinner at Phoenix. I finished a Taco tasting for Tacos Tu Madre that day, had 3 drinks, then edited and blogged for 4 hours. Yeah I was pretty tired.

I didn't think I was hungry until the menu items were thrown around. Phoenix chicken... Salty Sour pickled cabbage... Fried intestines... I don't need anything to have my palate awake and read to eat.

At the Phoenix in Chinatown, here is where you will find dishes that are not served at other locations.

This is one of ours, and definitely my dads favorite dish. This may sell out sometimes depending if they have the pickled cabbage or not. The owner of Phoenix still makes the cabbage, in house, himself. The dish is also sweet which marries nicely with the sourness of the cabbage. The portions are also pretty hefty.

I grew up eating their boneless chicken, but have come to realization that I love this with bone in so much more. And honestly, I like to pick at the bones for the meat. So much more flavor, and besides, I am a professional at his. Ask people who know me. By the way, this was a half order.

Water Spinach with Malay sauce (excuse the blur)

One of our favorite veggies (I know everything is a "favorite"). As mentioned before, the leaves soaks up so much flavor of the Malay sauce (or any sauce you pick). The stems has a nice snap. I love chewing this with my rice. The rice soaks up the sauce, scoop one big bite, veggie, bite of chicken. Pretty damn perfect.

I love this dish! Only if made correctly. I'm not sure if they make the sauce in house, but assuming they do because it turns out slightly different sometimes. It's a little tangy, and has a nice round of sweet notes from the tangerine. The pineapple and green peppers are a good palate cleanser. And, these aren't as crispy. A lot of Chinese food, is breaded so it can adhere to sauces better. Like a lot of different cultures, this technique is widely used.

Squishy interior, crunchy ext. What more can I say? This is, however, an acquired flavor. I'm not expecting everyone to be popping a few of these in their mouths and enjoy the flavor and texture. But if you can get pass what you are eating, you just might, actually fall in love. Hey, eating this is like white rice to me. It's hella normal and it's not disgusting at all. A salad with no meat is disgusting. Sorry.

Another specialty you will only find here. A big Cantonese cuisine that was also made in our household. The oxtail is braised for hours in Asian spices like 5 spice and ginger, probably 50 kinds of soy sauce, till its fork tender. Though I think this needed a good 1-2 more hours, it was still very flavorful. And look at all that tail.

Ummm yeah this was for me. Always order this with your food. I eat the Jalapeños and everything.

Going back to my dad. It's amazing and scary how time flies. I know I'm young, have so much ahead of me, but being here just makes me feel some of the most important memories are passed.

My dad and the waiter that had been working there for over 30 years, were discussing past workers at Phoenix. Some retired. Some passed away. My dad would think some workers were young, but those memories were long gone as they are 85 now.

If you are ever in Los Angeles, and want Chinese, Cantonese, food, come here. To this location in downtown. And take a look around. It may seem updated because it had been renovated not too long ago, but there's still a warmth here that you won't find anywhere else. The veteran that has been there for 30+ years is basically, the only history we have left of that place.

And always, look at their menu board for their specials. It's written in Chinese, but I'm sure you may ask a server to assist you.

Now go bond with your family and loved ones. Moments like these are not only for the holidays.

301 Ord St, Los Angeles, CA 90012

daisy

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Chipotle

November 1, 2015

I don't compare Chipotle with anything. To me, Chipotle is just Chipotle. And yes, I do occasionally visit one from time to time. Today is going to be an extremely busy day. Without spending too much time at a restaurant, we decided to just grab a quick lunch before running errands. Our errands include the gym and doing laundry. Great way to ruin a F'n Sunday Funday! It's called Funday for a reason. But just a quick snap of our lunch.

I had a little brown rice, because I love rice, roasted peppers, chicken, salsa verde, pico, and corn for my tacos. I'm not a chicken person, but I always order Chicken when I'm at a Chipotle.

John ate this monster of a burrito. How he was able to open his mouth so big, I wonder. and I'm in a pretty pissy mood that he didn't offer me a bite. How many times do I have to say "so how was it?" Before he realizes to share with me? I hope the spicy salsa gives him butt fires in my revenge.

What did everyone do for Halloween? I was at a Taco event in Westwood, and then spent the rest of the day editing before meeting up with my family in Chinatown to have dinner.

But from the looks of what I've been seeing, people must've partied hard last night. The bad hair day, the exhausted skin from dehydration and too much Jameson, and some, still drunk. And lost. And looking for the mercy Gods to cure their hangover.

Then again. I look back at my lunch, my errands, and things that I need to do this fine Sunday, and realize that it's not so bad. At least my hair is cute. There's an elasticity in my skin. I can still taste me food. And, I'm still alive.

So those of you who are alive, and not infected with intoxication, CHEERS to a fabulous Sunday!

daisy

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Wine & Dine

Mui Choy Kou Yoke

Jazz Cat Shabu

Thrive Cocktail Party

Phoenix - classic Chinese cuisine

Chipotle