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Shrimp Egg Foo Young with Gravy

Egg foo young/yung/yong, regardless of spelling, is one of Zach’s favorite Chinese dishes.  It is incontrovertibly light, filling, and satisfying at once.  The one trade off, for enjoying the luxury of this being fairly healthy and nutrient rich, is that it requires lots of attention to make.  For much of the cooking time, you will be glued to the range, but the tastes are tremendously tantalizing, enough to make you think twice the next time you consider going out for Chinese.

Serves 2-3

1/2 lb. of peeled and deveined shrimp

2 cups of low-sodium chicken broth

5 eggs

10 brown mushrooms

1 cup of mung bean sprouts

1 cup of shredded green cabbage

1 medium carrot

half of one white onion

1/2 cup to 1 cup of peanut oil (for frying)

1/2 cup of chopped green onion

3 tbs. of oyster sauce

3 tbs. of soy sauce, divided in 1 tbs. and 2 tbs.

2 tbs. of cornstarch

2 tbs. of minced garlic, divided in 1 tbs. and 1 tbs.

2 tbs. of rice wine vinegar

1 tsp. of ground ginger

Preheat oven to 200 degrees F, and line a sheet pan with cloth or paper towels.  Slice the mushrooms to about 1/4″ thick, cut the carrot into matchsticks, and chop up the onion in quarter-size pieces.  Crack the eggs into a large mixing bowl.

onion and mushroom in the wok

onion and mushroom in the wok

Heat a wok or large saute pan over medium heat.  Add 2 tbs. of oil, wait 1 minute, then add the chopped onion and cook for 2 minutes, stirring constantly.  Add the mushrooms and cook for another 2 minutes, still stirring constantly.

all the veggies

all the veggies

Add the mung bean sprouts, 1 tbs. of soy sauce, and 1 tbs. of garlic, and cook for another 2 minutes, stirring constantly even still.  Add the cabbage and carrot, and stirring constantly, cook another 2 minutes.  Transfer the vegetables to a large plate or sheet pan to let cool.

succulent shrimp

succulent shrimp

Wipe the wok or saute pan (no need to deep clean).  Return it to the stove, and heat over high heat.  Add 1 tbs. of oil, wait 30 seconds, then add the shrimp.  Cook for 3-4 minutes, stirring constantly, until they have turned pink.  Set aside on the same plate or sheet pan as the vegetables.

one at a time

one at a time

Wipe the wok or saute pan again.  Return to the stove, and heat over medium heat.  Add 1/2 cup of oil, and it heats, add the rice wine vinegar to the eggs in the mixing bowl and whisk briskly until combined.  Mix in the vegetables and shrimp.  Once the oil is heated and the eggs, veggies, and shrimp are mixed, add 2 ladle-fulls to the wok or saute pan to make 1 omelet.  Cook on each side for 3-4 minutes until golden brown (no more stirring constantly).  Let rest on the towel-lined sheet pan in the oven to keep warm as you cook the other omelets.  If the oil decreases through the cooking process, add more when necessary.

Once all the omelets are cooked and waiting in the oven, drain the oil from the wok or saute pan, save 1 tsp.  Heat on medium-high heat, then add the remaining garlic and let cook only 20-30 seconds before adding the chicken broth, oyster sauce, the remaining 2 tbs. of soy sauce, and ginger.  Put the cornstarch in a small bowl or mug and add just a little water, no more than a few tbs., to make a slurry before adding it to the wok or saute pan.  Let simmer for about 2 minutes so that the gravy slightly thickens, stirring occasionally.

shrimp egg foo young

shrimp egg foo young

To plate, spoon some gravy over each omelet before sprinkling a few chopped green onions.

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Crisp and Creamy Coleslaw

the fresher the better

the fresher the better

The process to make coleslaw is simple and straightforward.  It just takes lots of chopping, since you can’t really put the vegetables in a food processor if you want to maintain their texture and integrity.  What makes Chef Zach’s coleslaw creamier is just a tad of buttermilk.

Makes 4

1/2 of one green cabbage head, shredded

1/2 of one red cabbage head, shredded

2 carrots, peeled and cut into matchsticks

1/2 cup of mayonnaise

1/4 cup of buttermilk

2 tsp. of Beaver Brand Sweet Hot mustard

1 tbs. of white sugar

The juice of 1/2 of one lime

Mix mayonnaise, buttermilk, mustard, lime juice, and sugar to make the dressing.  Let the dressing marry for about an hour in the refrigerator.  After that time, fold the dressing and the shredded vegetables with tongs.  Serve immediately.

Off the Grid, Oakland CA

a dozen trucks came out tonight!

a dozen trucks came out tonight!

You can count on variety when you go to Off the Grid.  Small mobile food businesses from all over the Bay come together with the help of this organization, which coordinates space, permits, garbage service, and live music.  On a section of 10th St next to the Oakland Museum of California, every Friday from 5 to 9 pm admission to the gallery is half price, local beer and wine are featured, and music has an actual stage and lighting.  With the acoustics of the buildings, the music floated all the way up from the bottom to the top of the block, entertaining all the diners out for the evening.

Kasa Indian, Sanguchón, Señor Sisig, WhipOut!, The Architect’s Kitchen, and KoJa Kitchen were half of a dozen vendors with broad and popular menus.  We confess, we got here with a little less than two hours before closing, so we didn’t get to try everything but we did what we could.

rice plate with chicken masala and palak aloo

rice plate with chicken tikka masala and palak aloo

Zach hasn’t had Indian food except for once, so he’s not an expert by any means on typical flavors of the subcontinent, but August felt the spices used by Kasa Indian were as authentic as they get.  In fact, we were so swept up with the flavor, August forgot to snap a picture of the truck, so thank you, Kasa Indian, because we’ve borrowed one of your images for our collage above.  And clearly, thank you for an impressive entree.  The masala sauce was spicy and rich over the tender, juicy chicken.  For how simple spinach and potato may seem, the palak aloo was deep in flavor.  The crew is definitely well trained in their preparation of Indian cuisine, because even the pickled onion and fresh, refreshing cilantro sauce were tasty condiments.

Sanguchón offers up sandwiches with Peruvian flair.  A sanguchería is a Peruvian sandwich shop, traditionally serving the types of sandwiches you might want at late hours of the night after lots of drinking.  We can imagine that this pan con chicharrón would win favor with native peruanos.  In fact, it is pretty special indeed because we noticed a plaque indicating that Sanguchón is a Peruvian ambassador in recognition for its representation and dedication of this sandwich with sliced pork loin, fried yams, marinated onions in lime juice, and crema de rocoto. Another type of sandwich we picked up here was the buttery, light cookies with dulce de leche.  These were a nice treat for each of us when we got home.  If you’re looking for an all-in-one meal with meat, vegetables, and bread, this is the thing to try.

señor sisig burrito

“señor sisig” burrito

The Filipino burrito from Señor Sisig was familiar in the basic burrito sense, but there were a few elements that made it new and zesty.  The adobo garlic rice, pinto beans, lettuce, pico de gallo, and cilantro cream sauce combined for a slightly spicy yet slightly sweet flavor mix, with savor throughout as it was packed with garlic.  This is a mild fusion of a Mexican-American burrito with Southeast Asian ingredients, so it is perfect for those with a craving but wanting to jazz up the taste experience.  The truck spends a lot of its time in San Francisco during lunch, so keep an eye out.

split pea fritter slider

split pea fritter slider

August wished the split pea fritter slider from WhipOut! was bigger.  Sure, she could go back in line to get more, but the line was long since the food is that good, and she still needed room for items from other trucks.  Being a vegetarian option in respect to Oakland Veg Week, of which Sunday is the last day (we had no idea it was going on until tonight), this was super delicious and further proof that vegetarian food isn’t always bland.  The patty was made from split peas and risotto rice, with a crispy exterior and creamy yet filling center.  The mild Serrano relish was sweet and tangy, and the garlic aioli added an extra richness.  Mustard greens were a surprising lettuce alternative, and the delicate brioche bun was perfect for keeping it all together.

the works

the works

ArKi (The Architect’s Kitchen) is all about fried chicken.  We almost got individual pieces of chicken, but we wanted to see what they would serve it with; we tried it in a sandwich called The Works.  All the sandwiches come on Acme Torpedo rolls, and The Works boasted coleslaw, hash browns, and sweet n’ spicy aioli.  This is likely a college-student favorite.

Zach was lured to the KoJa Kitchen truck when the kamikaze fries flashed on the flat-screen display, then August saw the mochimisu.  He enjoyed the crosscut fries with Korean barbecue beef, sauteed onions, kimchi, green onions, Japanese mayonnaise and the house’s special red sauce.  The mochimisu, though, blew both of us away.  It was definitely a traditional tiramisu as far as the main ingredients go, but the one variance was the addition of chocolate mochi.  The mochi soaks up the coffee-flavored alcohol, blending in taste-wise with traditional tiramisu, yet the gummy texture is a layer of newness and innovation that made this dessert really stand out.  Heads up, tiramisu lovers!  Track down this truck and try it for yourselves.

off the grid 030

We’ve gone to two Off the Grids and among 20 trucks total now, we only saw one repeat.  We are very much looking forward to future jaunts in order to try more of the Bay’s diverse foods from some very creative minds.  High five to the band, you were really spirited and maintained your energy through the evening!  And thank you, Off the Grid crew, for keeping a big supply of chairs so that anyone who wanted to sit, could.  Being able to sit when eating makes a big difference in the enjoyment of the food.  See you guys again soon!