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AzianBrewer

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Everything posted by AzianBrewer

  1. I know Exactly What you are talking about!! My mom used to make this for us when we were little. Its very very simple and a great way to feed a group, its fun and its assemble your-self. Its called, I know im butchering this but, Po-Phea....... First you will need egg roll wrappers, bring those out to thaw, then seperate as many as you will eat, i'd say 4-5 a person You will need: kecap manis Egg roll wrapers Toppings: Anything you want (this is what we use) omelet (cooked very thin, then sliced in strips) small shrimp chinese sasuage toasted peanuts (add alittle suger for sweetness or not) braised chinese vegetables (carrots and cabbage squeezed dry) Method: You start by placing your wraper with a point facing you. spreading a thin layer of the kecap manis just above the edge about 3 inches long. Start with your toppings, put anything inside you want, just remember dont overfill it, because the moisture of everything will cause the wraper to rip. Roll the point facing you over the pile of topings, and begin rolling it up, when the roll reaches the two middle points facing < > fold those into the middle >< then finish rolling it the rest of the way. Hold it together with your fingers and eat! I hope this helped ~Dirty~ ← I think the Po Piah is the Southeast Asian version. The Taiwanese vesion is call Yune Binng. It has pretty much everything of the Southeast Asian version except for the kecap manis. This is probably originated from Southern part of the Fujien province of China and quite popular among the Hokkien/Fujienese settlers in Taiwan and Malaysia. Cheers.
  2. Man, this looks great!!!! The street version has fishball and fried pork skin in it. Do you recommend using the Korean dried squid?.
  3. Not bad Daniel...That's how I would pronounce it in mandarin.
  4. The Pete Luger's steak for 2 is not going to feed 3 Americans...maybe 2 1/2 Japanese. I guess the boys are going to M&A....fo' sho.
  5. AzianBrewer

    Kion

    The atmosphere looks pretty hip! By the way, there is nothing girly about the pisco sour...the piscopolitan (if any) is girlier....
  6. Tom is a mess....he is probably one of the staged characters in the show.
  7. Can anyone who has had dimsum in Hong Kong (or Singapore) comment if it would be more comparable to dimsum there? ← .....or Vancouver.
  8. Cheap Steak....try Tad's. Better yet, if you can take the PATH to Hoboken (just few stops from Manhattan) than Arthur's Tavern is your best bet. 24 oz Delmonico for $16 and 48 oz for $26 with all the free pickles and sauerkraut. Your Japanese salaryman friends will beg you to stop the torture! Arthur's Tavern 237 Washington Street 201-656-5009 http://www.arthurstavern.com/
  9. I think they are both on Mott.
  10. This looks look my in-law's Vietnamese beef stew. I had this with cous-cous the other night and it was awesome.
  11. Ah Leung- This reminds me of minced beef and rice (min-ji ou-yuk fon or war-da ou-yuk fon) that my grandma made back in the days. Her version is saucier and with green pea.
  12. Here's the list from a Bayside local. Pizza: Gino's Bagel: Bagel Shoppe Jewish Deli: Ben's Chinese: Empire Garden Korean: Bi-Won Japanese: Avoid Breakfast: Jackson Hole Diner Sport Bar: First Edition Thai: Erawan (pretty decent) Brunch: Bourbon Street Sandwiches: Press 195 Gyro Joint: Fontana Mexican: Avoid (Or you can always check out Tequila $unrise) Vietnamese: None (Gotta go to Flushing for that) Italian: Vespa (closer to Little Neck) Polynesian Retro: King Yum
  13. I vouch this place....try the Dim Sum there! The Har-Gow (Steamed Shrimp Dumpling) and Smoked Oyster Spring Rolls are awesome! Many diners have overlooked the Dim Sum at this place which is a sin!
  14. I put my money on Snap, Crackle and Pop over those Keebler's Elves.
  15. Here's my starting lineup: Awesome: Pepin (The grandmaster of technique) Jack Smith (I am not down with messing around with his boy toy assistant but the show is cool). Yin (Uncle Marty still represents with his Cantonese Accent) Bourdain (This guy reminds me of back in the days as a cook) Ming Tsai (Cousin Ming always come thru with his wicked "Master Sauce") Bayless (A gringo with in-depth knowledge of real deal Mexican food) Michael Chiriello (A paisan with a passion for fun food but still keeping it real with his Italian root) Batali (The orange shoes rocking paisan who goes beyond the red sauce Italian) Respect But No Love: Flay (Can't stand his cockiness but respect him for his talent and style) Emeril (BAM is pretty played out but respect him for his success) Giada (Scary grin but nice rack) Gordon Ramsey (Quick, somebody give him a smackdown) Deen (Love the Southern Drawl for the first 5 mins) Alton (He's a geek friend that we all have) Paul Prudhomme (Cajun Godfather is now auctioning his chair) Charlie Trotter (ZZZZZ) Sucks Ainsley Harriot (Annoying and please don't hug me) Rachael Ray (Yummo and EVOO..You are a cheapo skimping on the tip on your $40. Phony) Sandra Lee (Boring) Two Fat Ladies (Jamie Oliver kick your arses)
  16. Sorghum are normally use make high alcohol liquor like Kao Liang and Mao Tai. It is also widely use in various parts of Africa to brew sorghum beer. In the western world sorghum are malted and transformed to a syrup form as sweetening agent. So which 7 grains are listed in that recipe?
  17. Oh yeah...they are definitely "Iron Eggs" or "Tieh Da". I think they are originally from Dan Shui in Taipei.
  18. AzianBrewer

    Decibel

    I am definitely not there for the food. I think the service really changed especially on Fri & Sat. I do get a vibe that they are trying to rush you if you don't order after your first round. Here is a place used to be fun back in 90's with awesome music. Nowadays the waitstaffs are just there for your tip.
  19. AzianBrewer

    Decibel

    It's a great place to hang up until couple of years ago...Still good with great list of sake.
  20. Interesting thread....never thought of going to a strip joint to eat. I hope they don't messed up the NY "Strip".
  21. my guess is it's pretty accurate. my mom is from taiwan and i grew up eating the steamed ground pork patty with salted fish instead of salted egg, but i've seen versions with the salted egg, that's how my uncle in taiwan makes it. and my mom loves fresh bamboo with mayonnaise. we couldn't really get fresh bamboo in the states when i was a kid, so we ate steamed broccoli with mayonnaise instead. i don't know about blood clams but one of my favorite dishes in taiwan is the marinated clams served cold. probably something similar to what you describe above. the baked prawns dish sounds fancy. and chinese will pretty much stew/braise anything in a soy based sauce. ← You guys are making me hungry!!! Especially with the marinated clams (La-Ar). The Taiwanese version of the steamed pork patty has chopped Taiwanese pickled cucumber (Hua-Gua) in it. And the mayo for the bamboo shoots is sweetened with sugar.
  22. for me, that alone will make it worth a trip. thanks! ← Yeah, I'm not a fan of the dark brown clear stuff some places put on EF-Y. Roux gravy is the way it's supposed to be made. King Yum is -the- classic. ← The roux type is definitely the OG....the clear dark version is perhaps introduced during the Szechuan invasion around the late 70's and 80's.
  23. I took my wife to King Yum for her birthday last Saturday and it sure brought back some childhood memories.....The cocktails are superb...my Mai-Tai was generously poured with rum. Overall, the food is pretty good but dishes are a bit salty. By the way, Uncle Eng dropped by our table and shook our hands. We felt a bit uncomfortable as he than stood there for 1 minute and watching us eat. We're saved by the bell when his cell phone "roared".
  24. Nice headbutt to the ribs!
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