Some friends of ours invited us to the Hong Kong Saigon Seafood Restaurant for a celebration dinner. We’ve been here before for dim sum (and weren’t that impressed) but not for dinner. Would this experience turn out better?
Continue reading Hong Kong Saigon Seafood Restaurant (Sunnyvale)
Every so often, frozen tilapia fillets will go on sale at Albertson’s so we pick up a whole bunch and keep ’em handy in the freezer for whenever the mood hits us. They’re thin and easy to cook- you don’t even need to defrost them first. Just season them with salt and pepper, dust them in cornstarch, and pan fry them until they flake.
In this application, Annie also made a sweet-sour sauce with onions and bell peppers, ketchup, soy sauce and water. Garnish with some chopped green onions, and you’re good to go!
Aloha, Nate
Most of the Malaysian/Singaporean restaurants here in the Bay Area are not quite authentic because their chefs use local ingredients and adjust their recipes to suit local tastes. Here in San Jose, we’re lucky to have a branch of the Singapore-based restaurant chain Prima Taste. Prima Taste ships all their sauces pre-made from Singapore, and so preserve the flavors.
We’re also lucky that an Asian grocery near our place carries the Prima Taste brand of sauce and seasoning packets, for a pretty good price. This is their Singapore Curry Laksa.
You have to buy all the fresh ingredients – the noodles, bean sprouts, fish cake, shrimp, and egg. But to make the soup you just add the contents of the spice packet to water and bring to a boil, then assemble all the ingredients. In no time, you’ll have a delicious bowl of fragrant laksa.
Aloha, Nate
When Annie makes won tons, it’s no small matter. She makes enough to feed an army — and have leftovers to feed them another night!
Ground pork mixed with minced shrimp, garlic, ginger, onion, green onion, water chestnut. Seasoned with salt, pepper, soy sauce, chicken bouillon, and sesame oil. The package of won ton wraps contains about 90 skins.
Filled and folded.
Making use of the last of the char siu.
Aloha, Nate