My favorite Korean food as a kid was Jja Jang Myun. I could eat bowls and bowls of these delicious black bean noodles and when there were no more noodles, I’d mix the leftover sauce into a bowl of freshly steamed white rice and make Jja Jang Bop. Just needed to take out the tupperware holding grandma’s kimchi from the fridge and I’d enjoy a most satisfying meal. 😉 (more…)
Guess where we’re going for lunch today? You got it, Hangari Noodle Company in Hanoori Town in Catonsville, MD. Oops, I suppose the title of this post gave it away. It’s been about a month now since they opened and I’ve been waiting for a cold autumn day to write about them. It’s my ploy to entice you all to head over there and check it out. 😉 There’s just something so comforting about eating a hot bowl of noodle soup on an overcast day like today. (more…)
When you think of Vietnamese cuisine what comes to mind? Pho? Bahn Mi? For me, the first thing I think of is Bun Bo Hue. Have you ever tried it? It’s a rice vermicelli noodle (Bun) soup with a lemongrass beef (Bo) broth. It’s spicy, sweet, salty and sour all at the same time. So good!
I first tried this dish with my sis-in-law’s sister at An Loi in Columbia, MD. She has a particular way of eating this dish that has rubbed off on our entire family – Bun Bo Hue with a side of tomato rice and sliced onions. She would alternate spoonfuls of noodles with spoonfuls of tomato rice dunked in the broth a la Korean gook bop (gook bop literally means soup rice, you put rice inside the soup and eat it together). I’ve even got Kevin eating this way. The only time I don’t order the side of tomato rice is when I’m trying to watch my weight or diet, but really who am I kidding? If I’m trying to watch my weight or diet, what am I doing eating noodle soup in the first place?!?!? HAHA. 😉 (more…)
Every summer when all of us are in town, we head over to my mom’s house for a Shabu Shabu feast. It’s become sort of a family tradition. This year, Kevin and I volunteered to host the meal at our house. Shabu Shabu or Hot Pot is so simple to make. All you need is a good broth and the rest, you cook at the table as you eat. If you haven’t had hot pot before you are missing out. It’s kind of like Korean BBQ in that you cook it at the dinner table. But instead of a grill, you cook your food in a bubbling boiling stock. You place raw ingredients like meat, fish, shrimp, vegetables into the broth and once they’re cooked you can take it out, dip it in sauce and eat right away. (more…)
We’ve thought about opening a food truck in Baltimore, but with my driving skills, it’s better off I stay as far away from any vehicle bigger than a Toyota Camry. Not that I’m a bad driver, I’m a SAFE driver – I’d say most people would trust me to chauffeur around their grannies and babies. I take that as a compliment even if most people don’t. HAHA. I don’t know why I get made fun of for driving at speed limit and with both hands on the wheel. 😉 I remember a few years ago, I was driving behind my brother (this was before everyone had GPS or SATNAVs in their cars) and he calls me and says ‘Where are you?!?!?! We’ve been at the restaurant waiting for you for over an hour.’ har har har very funny ‘Oh Stop it, you know I’m right behind you, I don’t drive that slow!’
So anyway, goodbye food truck idea in Baltimore! You know where I’d fit in perfectly though? Portland! They have a huge food cart culture (food carts are smaller than food trucks) and Oregonians drive pretty slow, like me 😀 There are more than 600 food carts in Portland – street food lovers’ paradise! You don’t have to constantly check twitter to see where your favorite food truck would be parked today. In Portland, there are designated blocks for clusters of food carts called ‘pods’ that they can call home. It’s like Baltimore’s gathering but everyday! (more…)
A few months ago, I decided to have themed cuisine weeks at home. The plan was pick one cuisine and cook at least one dish from that cuisine a day for a week. It was a lot of fun and I was able to experiment with recipes and dishes I had always wanted to try. We made it through 4 weeks (Korean, Japanese, Italian and French) before I started getting lazy. Although this was an attempt to broaden my culinary skills and palate, most of the meals I cook at home tend to be Korean or Italian anyway, some weeks weren’t as adventurous as others. I gained some weight during French week (We drank wine every night and went through a good amount of butter – it was glorious!). I really enjoyed Japanese week and I find myself making Japanese regularly these days. Here is one of my favorite recipes that is extremely easy to make – Yakisoba.