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SG-

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  1. SG-

    Steven Shaw

    So sad to read this recent news in the NY times. Steven (and egullet) was definitely one of the early pioneers of food-centric internet sites. I've learnt so much over the years from this site and members back in the 'early' days when being a foodie was not a cool moniker. Even had the opportunity of exchanging posts over the years with Steven and once with Bourdain too!! My deepest condolences to his family for their loss. RIP Fat Guy
  2. Can anyone recommend an alternative to Ono Hawaiian. They're closed tonite and unfortunately I will be leaving tomorrow morning. Also tried to get some spam musubi from Tamashiro market but their rice steamer was broken!! Another suggestion for good spam musubi is needed. And lastly been trying to hit up New Uptown Foutain for some spam, but alas they've been closed the last two days. Are they open on weekends?
  3. 1) Dim Sum: Sea Harbor in Rosemead (on Rosemead and Valley), IMO best in LA. Gets really crowded on weekends. 2) Skip Din Tai Fung, 3rd visit two weeks ago, their XLB is really not good. Even Sea Harbor's XLB on the dim sum menu is better. 3) Ramen: You can stop by Santouka in the Mitsuwa food court near Venice (Venice and Centinela)
  4. (This one is of Siput Belitong and there are several variations of this dish here. ← One of my all time favorite dishes, my grand aunt used to whip up a wicked version. Sigh bad couple of years, lost many elder relatives...
  5. I think there's some confusion here. The literal meaning of CKT is indeed fried rice noodles. But in Malaysia and Singapore at least, CKT has a more precise definition. It specifies a set of ingredients and a method of preparation that are unique and instantly recognized. The room for variation is limited. If the recipe is altered beyond a certain point, it can no longer claim to be CKT. Would you make the argument that mie tiao goreng is the same dish as pad thai? ← They are very similar in flavour. Pad thai really doesn't taste anything like either of them. I think it's the same dish ← I will argue your mie tiao goreng based on what you described does not taste anything like "char kway teow". Ginger, Sweet Soy Sauce, Kerupuk, Cucumber, Chicken, Shallots!!??? Try passing of a dish like this in Singapore and Malaysia as "char kway teow" and see what kind of reponse you get. You obviously don't appreciate nor even understand that even among Penang, Malacca, and Singapore style char kway teow which is 90% identical that there is often very heated arguments on which is the true or better version of char kway teow. To further emphasize my point. Try making the following argument: - Ayam bandung, KFC, Ayam goreng suharti, Southern Fried Chicken - All basically Fried Chicken Same Dish. - Texas, North Carolina, Memphis BBQ - Same thing, just BBQ ribs. - Pasta Bolognese, Carbonara, Alfredo. Fettuccini, Spaghetti, Penne, Fusili - Same thing, they're all just pasta. - Mee Goreng Indonesia, Mee Goreng Mamak, Chow Mien, Bakmi Goreng - Same thing, just fried noodles.
  6. That's why what you described is known as "mie tiau goreng" and not "char kway teow" which is the topic of this thread ....
  7. SG-

    The Elusive French Cafe

    How about Cafe Bastille in Belden Place in the heart of the financial district?
  8. Feel free to come and say "hi" as I work at the Bearfoot. I'll treat you to your first dozen oysters. Apres and Elements might seem casual but their food is right up there with the big boys in town. Apres will dent your wallet a little more than Elements though. I, myself, am a big fan of Elements. If not dinner, try their breakfast. (served till 3:00 p.m.) Glad I could help. Keep on shucking Oyster Guy ← Can I also get a dozen oysters too?!?!?! Wife and I are going to be in Whistler for the first time over the New Year weekend and I'm definitely planning to check out Bearfoot! Whistler appears to have a very promising list of dining options. Would also love any recs you might have for New Year nite celebration. Thanks in advance.
  9. Yes that's correct in M'sia char kway teow typically refers to the specific style of preparation found at the hawker centers. However the term is also used as you described "to stir fry rice noodles".
  10. Another suggestion Sea Harbor in Rosemead for cantonese food. ← Thanks, SG-. I've been there twice and that place is very good. The decor looks expensive and so are the prices, compared to Chinese hole-in-the-walls. BTW From the same intersection of Los Robles Ave. & Colorado Blvd., the distance is just over 9 miles or about 17 minutes, if you can handle driving for over 15 minutes. ← Yes supplemented our dim sum this morning with a local spiny lobster fried with scallion and ginger.... tasty but added $90 to the tab..
  11. Another suggestion Sea Harbor in Rosemead for cantonese food.
  12. On the contrary live farmed abalone are quite common these days in Korean and Chinese supermarkets or fishmongers here in the US (at least around LA). Fairly inexpensive too.. Here's a mail order source in San Diego if you can't find any around where you live Live Abalone Mail Order Source
  13. I made a decent rendition back in my college days when I didn't care about smoking up my apartment. Classic char kway teow does not have many ingredient and here's basically all you need: Chives Lots of Bean Sprouts Shrimp Blood Cockles (I just love them) Clove of Garlic Sirarcha chili sauce seems to work well Deep fried lard cubes (optional but makes a difference IMO) egg Fish Sauce Small dash of soy sauce. - Oil wok generously and heat wok at the highest setting until smoking point - Toss in single serve portion of noodles (unless you have a large wok and 50k BTU burner!!) - 2- 4 shakes of the fish sauce, break up noodles and cook until edges begin to char and remove noodles from wok. This whole process should not take much more than a 1 - 1.5mins, if your kitchen isn't engulfed in smoke at this point the wok probably isn't hot enough and you won't get that nice smoky char. - Keep wok on the highest setting again toss in garlic, shrimp, lard and a few shakes of fish sauce. Heat the shrimp to about 3/4 cooked and then toss in noodles, squirt in chili sauce mix quickly and then throw in everything else. Stir eveything up in the wok quickly and this stage should be completed ~ 1.5 min. Again time is of the essence. - Remove and serve Few tips: - Keep the portions small in your typical kitchen stove, otherwise you won't be able to maintain a consistent high temperature. - Speed speed speed. Too slow and you'll start burning and overcooking everything. The shrimp should be just perfectly cooked, and the chives and beansprouts should not be limp and egg completely cooked through but not coating every other ingredient. - Forget about using a non-stick wok, you won't be able to char the noodle without destroying the non-stick coating. - Stick to the short list of classic ingredients, if you really really .... reallly really for whatever insane reason insist on adding more ingredients make sure they are sliced thin and can cook quickly. Hmmm come to think of it just cook separately and add them at the end to heat.
  14. I think much of the difference is that Chef Kinch is obviously experimenting with various forms of Molecular Gastronomy (our soy sauce powder, for example, and occasional foams) where there is none of that at TFL. And, as often occurs with experimentation, missteps and mishaps occur. Considering I have dined at Manresa -- what? -- three or four times now? I have been through dozens and dozens of different courses, some perfection and others that quite simply did not work. I get the feeling that Chef Kinch is enjoying playing in his kitchen and is not afraid to show his short-comings in those occasional missteps. At TFL, there is no possibility of that, but there is also not an elemental of playfulness that Chef Kinch portrays. TFL quite simply *knows* what works and what is successful and they are very careful to not stray from that tried-and-true formula. Hence there is no need for any form of the Molecular Gastronomic tricks that many other chefs utilize in order to Wow the customer. They don't need to. They are the Obi-Wan to all the other Jedi Knights who know and comprehend the Force, but are still working on attaining its perfection. ← Great description I'm reinspired to work the speed dial.
  15. So sad the guide is crap for LA... Ventura county as a culinary hotspot jeeez.
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