Nate is the Techie / Barbecue-y half of the House of Annie team. Born in Hawaii, his favorite hobby is surfing...WEB surfing that is.
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Some friends of ours had recommended the Hong Kong Saigon Seafood Restaurant in Sunnyvale as a place to go for good Hong Kong-style noodles. I Googled them up and found they were also known for their dim sum. So we called up a couple of our friends and went there for lunch.
The restaurant is located in a little strip mall off of Lawrence Expressway, north of 101. Turn left when you see the Shell station and right into the mall. We arrived at 1 pm on a Saturday and there was a line out the door. Inside, a woman was busy taking names, assigning numbers, and yelling out the numbers of parties whose table was ready. We were seated after 10 minutes.
I diced up some leftover turkey and pan-fried it in some turkey shmaltz until browned. Then I added some white rice and more shmaltz, plus a touch of sesame oil and fried it all up. Added a couple of spoonfuls of gravy and mixed it in to heat through, then plated it up.
In another pan I made a quick omelette, rolled it out on top of the rice, and laid some ketchup and a little bit of sriracha chili sauce on top the egg.
Decided to do something a little different than the regular microwaved Thanksgiving leftovers for lunch.
I heated up some turkey shmaltz in a pan and added about 1-1/2 cups of stuffing (sausage, bacon and chestnut with homemade croutons) and fried that up for a few minutes until heated through. Laid that down on the plate.
I diced some turkey and fried that up in more shmaltz until the turkey had some nice browning on the edges. Laid that on top of the stuffing.
Finally, I spooned some reheated giblet gravy on top of the whole pile.
Came out pretty good. For the second helping, I added a beaten egg to the stuffing to see if it would hold together better (I had in mind a kind of “French toast” concept). Ehh. Don’t think I needed to do that.
Some friends of ours gave us a bag of the starter batter plus a recipe for this “Amish Friendship Bread”. It’s kind of like a chain letter of baking. You get the starter batter which you feed and care for 10 days. On the 10th day you make a huge batch of batter, divide it up into four parts, bake at least one, and give away the bags of remaining batter along with the recipe.
It’s a nice recipe, more like a cake than a bread. It uses instant vanilla pudding to keep it moist, and cinnamon powder for spice. Some enterprising people sell the recipe on eBay but you can find all kinds of variations of the recipe elsewhere online.
