FoodGenic! Food Blog » Chinese

What we’ve been eating lately

Larry — Sun, 22 Nov 2009 19:49:08 +0000

We’ve been busy lately, so here’s a giant picture post to recap what we are up to in the past couple of weeks.

Mango Sticky Rice from Thai Thai Noodles

Yichen made me delicious lunch box.

Cocktail from Dosa. -To celebrate Yichen getting her new job, we went to Dosa for dinner with Grant and Philip.

Dosa from Dosa

Bhatura from Dosa, it’s big and delicious!

Beer from Thirsty Bear. -Dinner with Bryan before he moves out of the city.

Lamb pizza at Thirsty Bear

Duck leg

Paella

Pizza, hotdog, and Coke from Target. Just what we needed after a day of test drives. -We were looking for a new car!

Tuna salad in San Mateo.

Seafood noodle soup.

Cumin Lamb from Old Mandrain

Yichen’s favorite – Lamb Dumplings!

We said the first thing after we get our new car is to eat Little Sheep Hotpot, therefore we went. -We got a beige colored New Beetle Convertible!

We were looking at apartments in San Mateo, so we went to Outback Steakhouse. -To celebrate again, something I’m not ready to announce.

12oz steak, perfectly cooked, but was a little too big.

Ahi Tuna Salad, more delicious than we thought.

To finish off, I will use something Yichen said, which I thought was ingenious:

“The best thing in the world is when you want to eat something and you got it” -Yichen

Homemade soup and salad

Larry — Sat, 31 Oct 2009 04:09:50 +0000

There are times when nothing beats home-cooked food — tonight is one of them. It was as simple as soup and salad.

Fresh romaine leaves tossed with provolone cheese, smoked honey ham, dried cranberries and dripped with ginger salad dressing.

Black pepper leek and chicken stir-fry.

Larry’s signature chicken soup. It was delicious! Boil chicken, dried dates, ginger, leak and black fungus in one pot on low heat for an hour.

When served, sprinkle with fresh cilantro leaves.

Real Shanghainese treat from Bund

Larry — Mon, 26 Oct 2009 05:54:05 +0000

We woke up Sunday morning with a craving for authentic Chinese food, and Bund sprang to mind! Different from typical Chinatown eateries, Bund is clean, spacious, and ran by warm and genuine waiters/waitresses.

Voila, those eight soup dumpling babies made a steamy start to our meal.

Tender pork stuffing soaked with flavorful juice wrapped in silky semi-translucent skin. The first bite was nothing but satisfying.

“Ji Mao Cai”, or Chicken Feather Veggie by direct translation. This is the real deal when it comes to Shanghainese veggies. Biting on them feels like nibbling over sprouts of baby bok-choy.

Braised fish stomach. The fatty fish meat went well with the thick soy sauce, and the fresh scallion sprinkled on top added just the right touch of twist in flavor.