Lunch! What'd ya have? (2012–2014)

[Jason Perlow]

Noodle Salad w/Shrimp & Asian Peanut Dressing

Edited January 1, 2013 by Jason Perlow (log)

[huiray]

The remainder of the Bak Kut Teh from a few days back, with extra fried tofu puffs (油豆腐) added in - a different one this time. White steamed rice.

[huiray]

Noodle Salad w/Shrimp & Asian Peanut Dressing

Yum.

[huiray]

"Tai Yee Ma Kar Lui" [大姨媽嫁女] (First [maternal] aunt marries off daughter). Yum.

"Chit Kua" [a kind of Chinese gourd] sliced into 'sticks', cooked w/ sautéed garlic & softened dried prawns ["har mai'] and glass noodles ["fun see"; 粉絲][Hokkien: "tang hoon"]. Seasoned to taste.

There is a thread on this dish on this forum, where it is described simply as "Hairy melon stir-fried with mung bean threads". The name "Tai Yee Ma Kar Lui" [大姨媽嫁女] is what I knew this dish as, growing up in SE Asia.

Some folks might do this dish with fresh shrimp/prawns. That's fine, but for me , personally, that changes the character and taste of the dish and it no longer is "大姨媽嫁女" when fresh shrimp is used.

Edited January 2, 2013 by huiray (log)

[bloomingmom]

Ah, funny. I was mixing the "Hour Time" with "On Time". I grew up near the "Hour Time", not sure I've ever been there. Thanks for answering my "On Time" question though. We'll have to go sample their dim sum, with "something is better than nothing" in mind.

[huiray]

Lunch today:

• Pickled sour mustard soup - with short-cut pork spare ribs sautéed in peanut oil & sliced ginger, chicken skin (fat on), additional fresh sliced ginger, quartered tomatoes, some additional rice vinegar, a bit of jozo mirin, sliced soft tofu towards the end.

• Chicken thigh meat marinated with Shaohsing wine, sesame oil, ground white pepper, some aged soy sauce; then stir-fried with chopped garlic & shallots, trimmed chive flower buds & stalks, celery, and sweet mini-peppers.

• Steamed white Basmati rice.

For dessert, home-made chocolate ganache tart.

Edited January 4, 2013 by huiray (log)

[huiray]

A couple of Filet-O-Fish sandwiches today. They're Things Of Beauty. To be enjoyed for what they are, not to be dissed and compared ad infinitum with some fancy red snapper (or whatever) grilled (or whatever) fillet on artisanal bread with fancy-pants cheese.

(I was going to get some Skyline Chili, but didn't have time before the HD Broadcast of Les Troyens) (Ah, SC - another thing that gets little love on this forum; something that should be appreciated for itself, not to be dissected as "not-chili" or compared with whatever one may have a notion about with respect to Texan Chili or whatever. Peace.)

[huiray]

• Deep-fried soft tofu slices. Eaten w/ a dipping sauce of a mixture of Lingham's Hot Sauce, Kokita Sambal Bangkok, freshly squeezed lime juice and a bit of Maruchan rice vinegar.

• Trimmed Thai basil (used as a veggie) stir-fried w/ sliced pork, chopped smashed garlic, a chopped white onion and halved small shallots. Eaten w/ white Basmati rice.

[Dejah]

huiray:I love stir-frying with Thai basil - usually chicken...but...Holy Cow! You eat mega lunches! Do you eat your big meal at noon? What do you eat for supper / dinner?

[huiray]

Dejah, I do tend to have a larger meal for lunch. Dinner could be fairly light or even not at all nowadays. Sometimes the leftovers (if any) from lunch, sometimes something else. On occasion I'll have a big dinner.

[rod rock]

Huiray have done good work with food! Excellent!

[BeeZee]

no pic, scarfed in the kitchen in the back of the office...whole wheat portuguese roll (split open, tore out part of the "guts"), mushed avocado into each half, topped with albacore tuna (from pouch, single serve) and a sliced roma tomato. Everything purchased from local supermarket at lunchtime for $3.49. Patting self on back for healthy and thrifty lunch!

[huiray]

rod rock, thanks - but you are too kind.

BeeZee, heh. That's the sort of thing that is fun to read about.

What is the "Portuguese Roll" you mentioned? Was it like this, or one of these? Is the difference from other rolls as given by this person or on this site?

[BeeZee]

Huiray, the portuguese roll was like the 4th one across in the photos on your 2nd link, from Viera's bakery (that was in fact probably the source, since they are in NJ). It is a hearty roll with dense, yet moist crumb and a nice thick crust. Sturdy enough to hold up to any sandwich filling.

[huiray]

BeeZee, aha. Thanks. (I see from your profile you are in Central NJ. I guess Viera's supplies a lot of places, then?) What about those rolls with that pronounced crease as shown in the first link and [2nd row 4th pic, below the one you chose] in the second link - are those also "typical"/"common"? I'm curious, and also about when it stops being a "Portuguese Roll" and becomes something else.

I have fading memories of dining occasionally in the Ironbound district in Newark back in the day. (No, I don't remember where I went)

Edited January 9, 2013 by huiray (log)

[Panaderia Canadiense]

BLTs. I was craving.

[huiray]

Panaderia, looks very nice. Elegantly laid out too. :-)

I suppose those buns are "Kaiser Rolls" type? (cf. the "Portuguese Rolls" discussed above)

[rotuts]

delicious! 3 should fix any craving!

[Rico]

Tomatoes are not in season in Dallas right now. Which makes looking at those BLT photos nothing short of torturous. Those are beautiful.

[rotuts]

that bacon looks also Soooooooooooo good!

[huiray]

• Sautéed mushroom medley - fresh white beech mushrooms, fresh oyster mushrooms, rehydrated snow fungus; fresh ginger-infused olive oil; chopped parsley; sea salt.

• Cappelini (Racconto) tossed w/ Chopped fennel bulb sautéed w/ chopped garlic, shallots, sweet mini red peppers; seasoned to taste.

• Sliced cod; marinated in coarse mustard, ground black pepper, Honteri mirin, MRT Ryori-shu, Maussanes-les-Alpines Huile d'olive, fresh lime juice. Pan-fried w/ marinade added halfway through.

[Panaderia Canadiense]

Panaderia, looks very nice. Elegantly laid out too. :-)

I suppose those buns are "Kaiser Rolls" type? (cf. the "Portuguese Rolls" discussed above)

Close enough. Those are what's called "rosa de agua" - they're similar to Kaisers (they're formed in the same way) but the bread is more like a mild sourdough.

Rotuts: only one of them was mine, unfortunately. Which means you may see me posting other bacon/tomato combos in the near future.

Rico: just to grind it in - the tomato on those sandwiches was a Brandywine. I used perhaps 1/4 of it, and I was being really generous with the slice width.

And as long as we're being tortured by other peoples' lunches.... I am absolutely green with envy over Huiray's mushroom medly. I have access here to button, slimecap, and occasionally (in a blue moon) oyster mushrooms, and it makes me so sad. Fungi are one of my favourite food groups.

[huiray]

Panaderia, thanks for the bread info.

I see you are in Ecuador - not much in the way of edible mushrooms around you? Darn.

[Panaderia Canadiense]

Lots of edible mushrooms in Ecuador, Huiray, (in fact, pretty much anything that grows on wood down here is edible) but unfortunately they're in the forests, which is quite far from where I live. I do occasionally go on collecting trips when I've got the time (HA!) but those are few and far between.

[huiray]

Lunch on Thursday:

• Cooked the rest of the white beech mushrooms & oyster mushrooms; plus small shiitake mushrooms & crimini mushrooms. All fresh. Also added in rehydrated snow fungus as previously. Chopped parsley. Added in some butter this time besides the veggie oil. Note to self - don't add butter again to mushroom medleys like this one. Not to my taste.

• "Shaved" King Oyster mushrooms (lengthwise; then cut further into lengthwise strips approximately the size of fettucine), pan-fried as "pasta" in oil & garlic. Accompanied with sautéed chicken, sliced shallots, chopped tomato, made slightly saucy. Dressed w/ sweet mini red pepper & romaine heart leaves. Note to self: if you do something like this again, cut the oyster strips thinner and cook it longer.