Tag Archives: noodles

Asia Diary: January 19, 2014

Life flies so fast.. It seems like only last week I was in Asia but alas it has already been a month since I have returned to the states… but I have been running around and sick so I only have had the chance to recap now. So enjoy the some of the foods I ate in Tokyo and Hong Kong. I can’t wait to return for more.

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Noodles Round #1 – Tokyo
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Noodles Round #2 – Tokyo Sumo Eats style
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Spicy Pork Meal – Tokyo
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Breakfast and a view of Hong Kong Island from the hotel in Kowloon
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Best pork bun Ever – Tim Ho Wan – Hong Kong

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San Francisco Day Trip: December 26, 2013

SF Dec 2013Le Grand City by the Bay

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Tasty appetizers at the Golden Lotus in the Tenderloin Area

UntitledWon ton Egg Noodle Soup at Hai Ky Noodle House also in the Tenderloin

SF Dec 2013My Favorite back ally fortune cookie place in SF Chinatown.. I somehow always stumble upon it.

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Asian Food New York Style PT 1: May 22, 2013

Vanessa's Dumplings

Vanessa’s Dumpling House, Lower East Side, New York, New York
Sesame Pancake with Peking Duck, Chive & Pork Dumpling, Taro Milk Bubble Tea

Gratuitous food
Vanessa’s Dumpling House, Lower East Side, New York, New York
Sesame Pancake with Peking Duck

Gratuitous food
Momofuku Noodle Bar, East Village, New York, New York
Duck Sausage Rice Cakes

Gratuitous food
Momofuku Noodle Bar, East Village, New York, New York
Momofuku Ramen

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Gratuitous Food Photos: Asian Style

If you follow me on twitter @grahamandcook you have probably seen these photos, if not you should follow me to keep connected. But regardless enjoy this Asian food edition of the regular feature Gratuitous Food Photos!

Ramen time at Totto Ramen

Totto Ramen, Theater District, NYC

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Fried Rice From Mission Chinese Food at the Lucky Peach McNally Jackson Event, Soho, NYC

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Noodle Bar NYC, West Village, NYC

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Noodles for Days

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In an effort to work on refining my cooking skills and not wasting food I have been making a lot of vegetable stock  I have been using my vegetables that are not too old to eat but are not ideal to use in the state that they have ended up in by hanging around my apartment too long. This has been perfect as the weather has been cold and soupy goodness is just the right thing.

Vegetable stock is an incredibly easy thing to make. There are great recipes and guidelines everywhere but a quick rundown of my basic technique is as follows.

_DSC0792   1. Cut up whatever vegetables I have on hand, making sure at the very least there is some carrot and onion in the mix. (pictured on the left; this stock had carrot, red and white onions, cilantro, plum tomato, 1/2 a jalapeno, bay leaf, Salt, and black peppercorns.

2. Throw everything in a large pot and cover with water filling the pot most of the way

3. Put on the stove on low and let cook for a hour or two making sure it does not come to a simmer.

4. Strain through a fine mesh strainer and use!

With my vegetable stock I have been especially into making noodle soups. To do this I have been heating up my stock, sometimes with a little bit of miso paste and dried shitakes for some extra flavor, cooking noodles and some sides separately and throwing it all together. I have been adding some soy sauce to the shitakes for them to take on some extra flavor and adding them to my final noodles as a garnish.

I think the most important thing when cooking at home, especially when making something as simple and versatile as noodles, is to not take things too seriously. Anything can go and as long as it tastes good who really cares after a long day at work?

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