Spicy Green Mango

Spicy Green Mango Make-Over

2011-04-25T14:03:00.000-07:00

It's been too long and I've been dancing around with so many great things planned for you this year. Spicy Green Mango is in the process of getting a total make-over (think brand spankin' new logo, website design and possibly a new url??). When I first started this blog, I never realized how big it would become and how much energy and love I'd be dedicating to it, so as with all things I love in my life, I'm taking some time to invest in it and make it even better than before. My new site will be even more visually appealing, more user-friendly and give you much more sneak peaks into some special features that I have been working on these past few months.

So, my faithful readers..please stay tuned as great things really do come to those who wait. I am expecting a launch some time around my birthday in June, but I will definitely be posting little snippets here and there.

The Social Barter: An Evening with Retrofit Republic & Spicy Green Mango

2010-12-10T02:49:00.000-08:00

Alright, I love the rain--dancing in it, stomping in the puddles and lifting my face up towards the sky to catch raindrops falling on my tongue---I love it all! But, anybody's who's ever planned a major event knows that rain can possibly be one of the biggest deterants to having a great crowd--not only does it make preparation and set-up a major pain, but there's so many things that can go wrong in wet and slippery weather conditions.

Call it good karma or else somebody happened to be listening when I said my prayers to the rain Gods because not only was I spared from any major unexpected mishaps, but as the evening wore on and the rain continued to steadily pound the pavement, more and more of our guests were trickling in--first one, then two, then twenty five (all of whom received smore's goodie bags for being our first guests) and before we knew it...we had a packed house! ~~More than 50~~ Nearly 100 talented souls from the SF bay area, Berkeley, Oakland and beyond found it in their hearts to trek through the sloppy weather to support us at the Social Barter. So, believe me when I say:

THANK YOU to each and every one of you who came out, brimming with creative skills and optimism (and a healthy appetite). I hope that you made great connections and had meaningful conversations with other local area talents. I know that I definitely did!

( Retrofit Republic co-founders--Jenny & Julia w/Marketing Director, Genevieve: Image courtesy of Ryan M. Louie)

An evening with some of the most creative minds I know and truly a labor of love through and through. This week, I was able to be a part of my first eat and greet event thanks to my wonderful Jenny and Julia of Retrofit Republic, a sustainable vintage store making a social impact. They are the sweetest, FIERCEST and most fashion-forward ladies you'll ever meet and I'm quite fortunate to have known these two for quite some time now. In fact, Jenny and I went to college together and have been inspiring each other ever since. I'm telling you: the womyn can make a piece of cardboard look sexy---that's the caliber of her mad design skills. And dear Julia...oh, this mover and shaker can hustle a deal out of anything and anyone and did I mention that she's also gone on tour with the Black Eyed Peas to educate millions across the country about the changing face of environmentalism and a clean energy economy? Sheer brilliance, to say the least.

But of course, the event would not have been nearly as successful without the team behind Spicy Green Mango: my hubby and sis. These two special individuals are who I have to thank for all the work, sweat (literally) and hours they spent helping me prepare for the Social Barter. It was a family affair and my brother even came out to bartend for the night. Love you, guys! So, what did we whip up for the evening?

Sweet Purple Sticky Rice

{infused with coconut milk and topped with fresh mango and grated coconut drizzle}

and

Lao-style Crunchy Rice Salad

{sprinkled with peanuts & coconut with a squeeze of backyard limes}

Psst...I'll post the recipe for the purple sticky rice dessert soon as part of my holiday dessert collection, so stay tuned :)

And Pauline, the adorably sweet owner of the whimsical Dartealing Lounge was pure joy to work with from start to finish. Not only did she allow us to utilize her space, but she also went the extra mile and made sure that we had everything we needed for a fabulous evening of social bartering.

Did I mention how amazingly stylish the ladies of Retrofit Republic are? Don't believe me? Well, judge for yourself; their sustainable fashion sense is oozing with vintage chic all over. It's okay--you can agree with me (I won't say that I told you so :)

Meet & Eat Event: The Social Barter

2010-11-30T05:12:00.000-08:00

You're all invited! I'm teaming up with the extremely talented and stylish darlings at Retrofit Republic, a sustainable vintage store with a social mission, to bring you an opportunity to MEET and EAT with none other than the nut who loves all things that make her belly go wild. It's me, of course, silly!

Let's face it. In this economy, many of us really are having to get creative with less. And I can’t imagine a more opportune time to be resourceful. As a foodie, I'm always looking for ways to use my leftovers (hence my Pumpkin pot pie made from the juicy morsels of Thanksgiving turkey). As a child, my mom always made me finish every last grain of sticky rice rolled up in my palm and remind me how grateful I should be to the farmers who had the arduous task of harvesting the rice that I ate. During my formative years in Thailand within the confines of the refugee camps, my parents had to harvest their own rice by hand, under the tinge of the beating sun, and if you couldn't harvest rice, you basically couldn't feed your family. To this day, I finish my rice or else I have to settle for a gut full of guilt.

This is where The Social Barter comes into play. We’re creating a space where talented people of diverse skill sets can come together to talent swap. For example, if you’ve always wanted to create that website but don’t have the time, skill, or funds for it, make it a point to connect with a website designer at the Social Barter and offer your service/skills for her/him/zir to make that website happen. In fact, that's probably what I'll be seeking for myself. As I found out rather quickly in college, the ability to cook well is definitely a talent that is much sought after by many hungry souls. Why not barter what you know best? The possibilities are endless, so I hope you'll join me.

Alongside some other amazing talent (ahem, thanks sis and company), I'll be dishing up some of my favorite culinary creations as well and please believe that when there's Spicy, there's got to be a whimsical tablescape to make you swoon over and over again. I cannot wait to see you there!

YOU DON’T WANT TO MISS THIS EVENT!

T H E – S O C I A L – B A R T E R

hosted by Retrofit Republic + Spicy Green Mango

470 3rd St. San Francisco | DarTealing Lounge | Wednesday, Dec 8, 2010 | 5:30- 8:30 PM

Come for the great fashion, food, and entrepreneurial networking- and leave with strong connections with other creative artists in the San Francisco Bay Area and abroad.

This is an open invitation and free event so do forward this email to your connects. RSVP to team@retrofitrepublic.com and we can’t wait to see you there!

Let’s make it Spicy!

Project Food Blog Challenge 8: When Harry Met Spicy {and Pumpkin Pot Pies}

2010-11-28T07:40:00.000-08:00

Hello Muggles! I'm just uber-flipping ecstatic to be joining the ranks of the top 24 food bloggers of FoodBuzz's Project Food Blog. Voting for Challenge 8 opens on Monday, November 29 thru Thursday, December 2, 2010 at 6pm (PST). I cannot thank you enough for all your support, so as a gift to you, I'm going to make you go muggle-wild with this post. I hope you enjoy it and here's the link to cast your vote by clicking on the heart!

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I have a confession. I’m a muggle…a Harry Potter-loving muggle! Ever since I wandered into the wonderful world of wizardry and witchcraft, I have been entranced by the whimsy of all that surrounds Hogwarts and Harry Potter. It is a love that was born many moons ago and one that still flourishes today.

So, when it came time to create my latest entry for Project Food Blog, is it any wonder that I would turn to Harry for inspiration? Not at all. The task was to bake a sweet or savory dish out of the seasonal ingredient: PUMPKIN!!!

While I must say that this seasonal squash has pretty much saturated all cooking channels during this time of year and though it really made me want to whisk off to the la-la land of muggles and goblins, the other part of me knew that I had to tackle this challenge head on. So off I flew in search of pumpkins at a nearby patch...sooo lovely! I couldn't help but snap pictures left and right.

And I eventually settled on these cute little darling sugar pumpkins. Again, mom also bought over more kabocha pumpkins to enhance my pumpkin recipe.

When Harry Met Spicy

When a little birdie told me that the Wizarding World of Harry Potter had opened this past summer at Universal Orlando in Florida, I nearly choked on my snickerdoodle. I don't care how old I am when I finally visit, but I can only imagine the cheesy grin plastered on my face as I frolick through Hogsmeade chugging down butter beer, gobbling chocolate frogs, and riding on a broomstick (okay, the broomstick might be a stretch, but you know—a muggle can only dream).

And dream I did! For this challenge, the Harry Potter-loving muggle in me threw a little shindig that I felt would happen when/if Harry met Spicy! Yes, if he only met me---oooh, the possibilities are endless! While I really wished I could have honored him with booger- and barf-flavored jelly beans, I realized that I also had a stronger urge to show him what eating with Spicy was really all about, so I threw in my own twist on what I thought Harry would enjoy, while still retaining many important aspects of the wizarding world.

Honeydukes Sweet & Savory Shop – featuring homemade Pumpkin Pot Pie!

Any trip to Hogsmeade would not be complete without a stop at the local sweet spot. As a tribute to Harry’s favorite sweets shop, I nicknamed my smorgasboard of delights Honeydukes, but with a savory twist as an added bonus. I envisioned a festive display of some of his traditional desserts, such as the Cauldron Cakes and then added my own spin on pot pies made with a rich blend of sugar and kabocha pumpkins and Thanksgiving turkey! When most people think of pumpkin, sweet pies and sugary desserts immediately come to mind. But I wanted something hearty and filling for my little wizard, so I imagined that if (or when) Harry met Spicy, he’d conjure up some of my pumpkin pot pies in place of his beloved pumpkin pasties any day!

Other equally pleasing homemade treats in Honeydukes Shop that afternoon were some tasty Gryffindor Grapefruit Bars & Slytherin Snickerdoodles. They were so much fun to bake (from scratch). To layer on another touch of whimsy, I also snagged some Chocolate Gold Coins from Gringotts Wizarding Bank. I know the holidays are around the corner, so I'll be posting my recipes soon because I kid you (NOT!) when I say that every single morsel and sliver of sweetness was licked clean or taken home as parting gifts.

And what Harry Potter party would be complete without a mini Harry on stand-by? How's that for sweet, eh?

Homemade Pumpkin Pot Pies {with Turkey}

(Makes 5 hearty pots of pies)

ESSENTIALS:
• ½ small kabocha or sugar pumpkin, cubed (1 to 2 pounds each)
• Salt and ground black pepper
• 2 tbs olive oil
• 6 tbs butter
• ½ cup cream
• 8 tbs all-purpose flour
• 2 cups chicken broth
• 3 carrots, peeled & diced
• 12 pearl onions or ½ cup chopped yellow onions
• 1 cup cooked turkey, cut into bite-size pieces
• 1 parsnip, peeled & diced
• 1 celery stalk, diced
• 3 sprigs fresh lemon thyme
• 2 sprigs fresh sage
• refrigerated pie crust (recipe here)
• egg beaten with 1 tablespoon milk for egg wash

TO-DO:

1. Preheat oven to 375°F. Slice tops off pumpkins. Remove seeds and pulp. Peel and chop pumpkin into bite-sized cubes. Place pumpkins and onions on a baking sheet, drizzle with the olive oil and roast for 25-30 minutes, stirring occasionally. Remove from oven and set aside.

2. Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly until well blended, about 1 minute. Add broth and cream and stir constantly until mixture is thick and bubbly, about 5 minutes. Add vegetable & turkey and simmer for 8-10 minutes. Sprinkle in salt and pepper to taste. During the last 2 minutes of cooking, add in the roasted pearl onions, pumpkin and fresh herbs. Remove from heat and divide mixture evenly among your pie pans (approximately 1-1/2 cups per pot pie) or in my case, among my mini french onion soup crock pots turned pie pans.

3. Unwrap pie dough and place on lightly floured work surface. Roll out the dough and cut into round disk shapes slightly larger than the tops of your pie pans. As an added garnish, use cookie cutters to cut out festive dough shapes to attach it to the tops of your pie.

4. Brush the tops of each pie with the egg wash, making sure to also brush all decorations. In a 375°F oven, bake pot pies for 30 minutes, or until pie dough is golden and filling is hot and bubbly.

Project Food Blog Challenge 7: Homemade Lao-Style Noodles

2010-11-14T01:18:00.000-08:00

{Voting for Challenge 7 opens now thru Thursday, November 18, 2010 at 6pm (PST). Here's the link to vote for Spicy Green Mango by clicking on the heart! Don't forget you can also click on my Project Food Blog widget on the right hand column of this page. Thank you much, superstars!}

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Eeek! Really Project Food Blog? You want me to do what? Produce a cooking video? What in the H-E-double toothpicks is this all about? So yeah, while I am absolutely thrilled to have received the news that I'd advanced to Challenge 7, the other part of me felt like banging my head against a porcelain pho bowl -- hoping that maybe, I could just sneak off and like magic, I'd come back bursting with the bubbly enthusiasm of Giada de Laurentis or even the cool and collected (but oh so darling) demeanor of my Barefoot Contessa, Ina.

VIDEO PRODUCTION:

Disclaimer: I'm a total clutz in the kitchen. Just read this blog and you'll understand what I mean :)
Video Credit: Her awesomeness known as Elaine K. --- Hugs to you!! Thank you!

Step #1: Figure Out Your Menu
Many moons ago in a previous post, I told you I'd have the recipe for my mom's famous Lao Chicken Noodle Soup (Khao Piak) for you down pat and then I realized yikes! I didn't! When I started cooking, I never measured. Nope. Nada. Measuring cup or spoon? What are those? As soon as I started blogging, I realized that things needed to change b/c unless I could tell you how I cooked my dishes, it would be of no use to you b/c you couldn't replicate it in your own homes. I know..I think I've grown up a wee bit since I first popped my head into the blogosphere.

So, the real secret to making the Lao version of chicken noodle soup is not in the broth, but in...

The NOODLES!!

Yes, those hand-rolled and sliced oodles of goodness that are just slightly chewy, but gooey, and melt in your mouth type of deliciousness. Yum! Made with equal parts tapioca flour, white rice flour and boiling water, this is pretty much as simple as it gets, folks! No joke! And know what else? Jenn from Jenn Cuisine also tells me that they're WHEAT & GLUTEN-FREE!! Yay!

The REAL trick is to make sure that you incorporate the boiling water into the flour in your Kitchen Aid mixing appliance so that you get the proper consistency for the dough: nice, soft and stretchy to the touch. This detail is VERY important because what happens when the water IS NOT boiling hot when you add it to the mixture is really a sad case: you get dough that crumbles at the touch and really, it's like a dried-up form of Play-Doh that even the little kindergarteners refuse to play with at school.

I think you'll appreciate the fact that even I, Spicy, who's cooked this so many times, can still manage to get it wrong. Cooking is really about experimenting and figuring out what works and what doesn't work and learning from the these little tidbits along the way. And while my pictures may always appear that I can get it right all the time, the truth of the matter is that .....

I don't always get it right in the kitchen

.... and I've had my fair share of cooking debacles (my hubby can attest to this). I'm only human and like you, I'm continually learning as I go along. If this blog has been anything for me, it's really been a way for me to share my best memories and experiences with food and then, on those random occasions, I'd also be happy to shed light on my mishaps along the way. After all, striving for perfection is in it of itself an imperfection...at least it is in my blog, anyways! So, that's settled, then. Wait..did I just digress? Okay, let's bring it back now.

Step # 2: Tap into your Social Networks to Assemble your Team

Like any budding foodie director, I had to come up with a team of talented foodie friends whose ears would always perk up at the slightest mention that I'd cook for them in exchange for their kindness. A few emails later (coupled with a promise to reciprocate the favor and give them first dibs at whatever I concocted), my lovely friend, Elaine, graciously offered to help me produce the video for this challenge. Thank you, ELAINE!!!

Then, as I looked around my own little mouse hole of a kitchen that was not conducive whatsoever to filming, I realized I needed to enlist the generosity of a certain family whose kitchen I have been swooning over since I first laid eyes on it. So, with their blessing in hand, the filming commenced and I even had a little visitor join me for the tasting. Thank you, T-Fam!

Above, ooooh, golden little Chinese dough-nuts that I picked up earlier that morning. So light, airy and crisp -- just divine when dipped into the savory chicken noodle soup.

Step # 3: Recruit Adorable Little Critic(s) with Unbiased Appetites (and who provide you with the instantaneous validation you need to continue doing what you love :)

Meet Lil D. He's barely 2 years old, commands an astounding stature of 2 feet above the ground, and boasts an immense appetite for all things yummy! I think he beats my hubby for best critic. When Lil D. gets going, you would be hard pressed to separate him from his spoon. But he's a little heart breaker (and quite a good night kisser, if I might add) and if he had smiled (rather than have been so consumed with his noodle-mania), you would have seen his cute little fangs.

The little booger steals my heart everytime I see him and on this special occasion, I was more than happy to have him sample my creation. I totally felt like I was on Iron Chef with those panel of judges---wouldn't it be cool if those judges were all like Lil D? So easy to please. The verdict on Lao Chicken Noodle Soup? Well, it's Lil D-tested and Spicy Green Mango-approved. He even gave me a few kisses after his second helping to make sure I knew he was quite a happy little boy.

Lao Chicken Noodle Soup (Khao Piak)
Yields enough noodles to bribe 6-8 people (into doing the dishes or whatever chores you have lying around) and make a happy little baby (feel like you're the best auntie ever)!

Part 1: Homemade Lao-Style Noodles
Essentially, you need equal parts of each essential ingredient

2 cups tapioca starch/flour
2 cups white rice flour
2 cups boiling hot water
1/2 cup tapioca starch/flour (set aside for dusting the dough)

Essential Kitchen Items

Kitchen Aid Stand mixer
Cutting board (sprinkled with dusting of tapioca starch)
Straight-edge knife (if you have one)
Rolling pin
Large stock pot
Sieve

Part 2: Chicken-Ginger Broth

12 cups water
4 ginger slices
3-4 tbs {good} chicken bullion (paste or dry powder form is okay)
3 tbs fish sauce (adjust to taste)
4 bone-in chicken breast halves

HOW-TO:
For the Broth: Combine all ingredients and bring to a boil, then simmer (45min - 1 hour). Remove the chicken breast halves and allow to cool. Strain hot broth through a sieve and transfer your now-clear broth back to the pot and allow broth to continue simmering on low heat. Once the chicken has cooled, shred the chicken breast meat and set aside.

For the Noodles: Combine the rice flour and starch in the mixer and then carefully add the boiling water. Using your hook attachment, mix at the lowest setting for 3-5 minutes or until you see the dough form. Remove the dough from the mixer and knead for 3-5 minutes by hand on top of a well-floured surface area.

Divide the dough into little cylindrical logs (each log should measure up to your palm's lengh and about 3 inches wide). Using your rolling pin, lay the log vertically in front of you and roll the dough into a long flat sheet. At this point, if you have a pasta maker, you can definitely put it to good use and churn out evenly-sliced noodles. However, if you do not own a pasta maker like me, follow these next steps:

Once you have a long sheet of dough, turn it so that the dough is lying horizontally in front of you. Fold the sheet in half, sprinkle with some extra tapioca flour to prevent the dough from sticking and slice into small, thin noodles. {Have fun with this part because it's handmade noodles after all and it's okay to have uneven slices in your broth}.

Putting it ALL Together: Turn the heat of the broth to medium high and carefully lower the noodles into the simmering broth. As the noodles are cooking, sprinkle a teaspoon of some fried garlic to give your soup an amazing aroma. Cook the noodles for no more than 5 minutes or until they float to the top. Ladle this savory soup into individuals bowls, spoon some of that shredded chicken breast over the top and garnish with your choice of the following:

Sliced green onions/cilantro/culantro
Fresh bean sprouts
Chili oil sauce
Fried garlic (yep, more of it!)
Chinese doughnuts (soooo good!) or a nice slice of your favorite bread

And that's it! Enjoy!

2010 FoodBuzz Blogger Festival and San Francisco

2010-11-12T01:25:00.000-08:00

Zip-pa-dee-doo-da, Zip-pa-dee-day, my oh! my what a wonderful FoodBuzz Food Festival in the Bay! It's the weekend that convinced me to become a featured publisher for FoodBuzz; the weekend that as a publisher, your whopping $350 registration is waived;the weekend when there's no such thing as overeating and anybody who whines about being too full or too tired to eat will immediately draw a dirty stare.

It's an annual pilgrimage to the mecca of all things food-related that's exclusively designed for food bloggers near and far (as far as Bulgaria!) who come brimming with salivation, energy, an insatiable appetite and as you would probably guess, cameras in hand, ready to capture all the tidbits of a festive occasion. And just like many great holidays, it only comes once a year and last week, it was here!

While I missed the first evening at the Herbst Pavilion because of a nutty traveling schedule and a flight that took longer than usual, I was still determined to make the most of my weekend. And that, I DID do! Rather than attending the early morning workshops, I made up for lost time with a trip to the San Francisco Farmer's Market at the Ferry Building.

My lovely sidekick, food-paparazzi and dear friend, L, accompanied me throughout much of the day. Starting with an early morning walk to the Ferry Plaza, we made a bee-line for the back end of the market. It's the part of the market where all the amazing street vendors line their stalls with delectable delights that draw a swarm of hungry people, all waiting patiently to score their morning mash-up.

And what better way to start a heart-pumping weekend of good eats than with a cup of cappucinno and hot chocolate from the organic microroasters of Blue Bottle coffee? Nothing can beat this..okay, maybe some sizzling apple wood bacon..mmm...but not in my coffee, of course.

RoliRoti, the mobile gourmet rotisserie, was a FoodBuzz vendor at the Friday Street Faire and as much as I wanted to wait in line for the crispy pork roasting with aromas so drool-worthy, it could possibly make a vegan swoon with envy, I had a limited time frame, so I'm dazzling you with some visuals instead. Yes, that's their famous Rotisserie Porcheta sandwich featuring free range pork loin rolled into the actual pork belly!

And the sweet Lorraine from Drinkwell Softers, a lacto-fermented soda made locally in Dixon, CA had me nibbling on some fresh rose geranium and lemon verbena---all fresh from her farm! How awesome is that?! Okay, so I know what you're wondering: What the heck is lacto-fermentation? Basically, when a beverage undergoes this process, you get fizzy bubbles that are naturally occuring, so that fizz you get from drinking it is all thanks to Momma Naturale. My personal favorite was the plum soda that tickled my tasters with some fun fizzes....yup, in the words of my alter ego, "For shizzle, this fizzles!"

Oh, and don't you love the cute little bottles? If you follow my blog, you'll understand just how crazy I am of adorably presented food products of any sort.

And then there were the friendly faces at 4505 Meats whose line, fortunately, were free right in the nick of time. I told them I missed them at the Street Food Faire, but they told me I was wise to make up for it at the Ferry Building. I devoured (and I do think that's an understatement) their classic cheeseburger and my jaw nearly dropped. The meat patty was tender and juicy, the bun was nicely toasted and buttered, and when it met my mouth, the burger really didn't stand a chance. Next time, I'm trying their breakfast burger because it's topped with a poached egg!

And of course, the much-anticipated FoodBuzz Taste Pavilion at the Sony Metreon. I walked over with my food blogger buddies: the talented Liren of Kitchen Confidante, Trish of Dish by Trish and even befriended a new and adorably stylish Lisa of Style and Grace. These ladies are just so amazing, so be sure to check out their blogs as well!

The key to attending any tasting event is to strategize! Liren and I were starving, so we hit up the proteins as soon as we arrived and grabbed our complimentary wine glasses. First up:

Poached Gulf Prawns nestled in a Sweet Chile Gazpacho, Miss Pearl's Restaurant (Jack London Square, Oakland)

And then we followed our noses over to the where the folks of Alaska Seafood were preparing salmon and halibut fish tacos with an assortment of fresh condiments, from corn salsa, fresh mango, diced avocado, pickled pink onions, radishes, shredded cabbage and that's just to name a few.

While I thoroughly enjoyed the fresh toppings, I was secretly hoping that the fish had been more savory and seasoned in the end. Oh well--my tummy was growling, so I gobbled up two tacos and washed it down with a gulp of Twenty First Amendment's Hell High watermelon wheat beer.

And just in time for sweets, the folks at Mission Minis wowed the crowd with a whimsical display of their teeny weeny cupcakes. And guess what else? They were also filming for the Food Network's Cupcake Wars! Eeeh!! How exciting is that for them? Goooo Mission Minis---represent for the Bay Area!

And so, after a tiresome 2 hours of noshing and standing, I definitely needed to recuperate in time for the gala dinner. Kitchen Confidante and I headed straight for some Hika Sencha green tea at the Samovar tea lounge in the Yerba Buena Center. So relaxing and very much needed, indeed.

The Grand Gala Dinner at the Ferry Building. I won't bother with words and simply entertain you with a visual recap of my evening among great food and bloggers alike.

And what better way to seal the deal with a visit to San Francisco than with a shot of the city lights with a billboard sign cheering on the Giants..otherwise known as champions of the World Series.

Project Food Blog Challenge 6: Picnic on Apple Hill

2010-10-23T23:14:00.000-07:00

You're Here! So am I! Spicy Green Mango's still in the running to become the next Project Food Blog Star! Voting for Challenge 6 begins Monday, October 25 and continues until Thursday, October 28 at 6pm (PST). Cast your vote for Spicy Green Mango by following this link and clicking on the heart icon near the top of the page! Alright, foodie rockstars, let's start grubbing and let me know if you would have wanted to ride shotgun to my picnic!

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Just an hour north of Sacramento, surrounded by the lush evergreen backdrop of the Sierra Foothills, is a playground for some darling little gems that have graced my imagination ever since I fell in love with the childrens classic, Johnny Appleseed. And who wouldn't? This was a person whose mission in life was to sprinkle the land with apple seeds -- wow, what a cool life, I thought. So, with visions of sugary apple pies dancing in my head, I still remember being the little girl in class, smiling and coloring my rows and rows of apple trees, as I prepared for my upcoming field trip to Apple Hill. It would be a day of many firsts: my first time frolicking in an apple orchard; my first time seeing an entire apple being pressed to the core so that I could taste its sweet nectar; and my first time appreciating the beauty of autumn's treasures with its vibrant hues of crimson and sunburst dotting each tree limb.

As I prepared for the sixth challenge of Project Food Blog where I would need to design a "meal on the go," it was only befitting that I set up my late apple harvest picnic at the same spot where such whimsical childhood memories took flight. And after discovering a scrumptious recipe for a harvest cake with the goodness of organic parsnips, rainbow carrots, grapeseed oil and apples, I knew that my decision was set.

So, with the Project Food Blog "cooler" swung over one shoulder and my trusting Nikon over the other, we made our way to Apple Hill to celebrate the end of the apple harvest season with a picnic that featured only the best of Spicy Green Mango:

The Show-Stealer

Crunchy Rice Salad (Naem in Laos)

(with roasted peanuts, fresh mint & cured pork served w/lettuce)

The Assistant

Roasted Spicy Eggplant Dip served with slices of a "Heavenly" Lao Beef Jerky

The Heart-Stopper

Autumn Harvest Cake

(with organic parsnip, rainbow carrots, zucchini, Empire apple & grapeseed oil)

The Quencher

Martinelli's Sparkling Apple Juice

A Picnic in the Orchard: Inspiration and Elements

Inspired from memories of childhood field trips, I wanted to keep my picnic as simple, minimalistic and convenient as possible. I packed my dishes in recyclable paper boxes, tucked in mini vintage bottles of sparkling apple juice and tied some twine & parchment paper to dress up my harvest cake that was oozing with so much yumminess with every mouthful.

In honor of October's Breast Cancer Awareness Month, I also decided to incorporate shades of pink in the drink flags and food labels. A year ago, I completed the Susan G. Komen run and was truly humbled by witnessing the strength and resilience of the amazing women (and their families) who courageously battled this illness. It's my belief that you don't necessarily have to be directly affected by a disease to make an impact for those who need it most.

The rustic tablescape & spread to create the perfect picnic ambience

The Show-Stealer:

A blend of grated coconut, red curry paste, paprika and eggs make this crunchy rice salad one that's bursting with the flavors of Southeast Asia. During my vacation in Thailand, I was giddy with glee when I spotted a naem vendor in Bangkok and he had these mini balls and fresh veggies lined up to serve his next customer: Me! Even with my bag of bbq chicken and papaya salad clenched tightly in my fist, I couldn't resist my bulging eyes and gluttonous belly when I ended up pitting in my order.

This is my homemade version of what my mom considers a huge undertaking b/c everytime she cooks this, she always makes enough to feed a little village. Now, I want to scale it down a bit and surprisingly, the process is really easy and straightforward. The crispy balls of fried naem are easily transported for any picnic or on-the-go occasion.

Crunchy Rice Salad (Lao Naem)
Makes about 25 balls
The salad can be served as an appetizer or main entree---the choice is yours.

Essentials: You will need to preheat your deep fryer to 375 degrees (Fahrenheit) and fill it with enough oil to fry the naem.

4 cups jasmine or white rice, cooked
2 cups coconut, grated
1 tbsp red curry paste
2 tsp paprika
1 tsp salt
4 large eggs

Optional: 2 cured Lao pork sausage rolls, sliced AND 1/4 cup of pork skins, thinly sliced

Condiments/Garnish:

1 green scallion, sliced
10-15 cilantro sprigs, chopped
3-4 tbsp peanuts, roasted and roughly chopped
5-10 mint leaves, chopped or whole
2 tsp fish sauce
2-4 lime wedges
5 small dried Thai chili peppers, flash-fried in oil to deepen smoky flavor

How-To: You may fry the rice balls 1 day prior to your outing. Be sure to store them in a dry, paper bag.

Heat oil to 375 degrees (Fahrenheit)
In a mixing bowl, combine all ingredients. Roll up your sleeves and grab a fistful of the mixture and shape it into a tightly-packed ball. The tighter the better b/c that will prevent it from breaking apart when it is fried.
Fry the rice ball in batches of 4 or 5 to prevent the oil temperature from getting too low. Fry each batch for about 10 minutes or until rice turns a golden hue
Let batch cool completely before attempting to crumple the balls. The crispy outer shell provides a wonderfully pleasant textural variation for your taste buds.
To serve, simply crumple the shell of each ball, sprinkle in some sliced scallions, cilantro & peanuts, a squeeze of lime and some salt (or fish sauce) to taste and you're done! (If you decided to try the authentic route, make sure you also add in the pork skins and cured pork during this time as well--I always do!). Serve it up with lettuce or your favorite leafy green and this will just leave your friends wondering what restaurant you hustled to cook up this dish for you!
If you should be so inclined, traditionally, the naem salad can be eaten with some of your smoky fried chili peppers.

Roasted spicy eggplant dipping sauce that pairs really well with the beef jerky...tasty nibbles to please you!

And who could possibly go to a picnic and not bring dessert? One of my favorite things to do as the weather cools down is keep my home warm and toasty by doting my oven with plenty of home-baked goods. The smorgasbord of root and squash vegetables continues to inspire me to push the envelope when it comes to enhancing my baking skills. Moist, soft and just perfect for a picnic, this harvest cake (although quite honestly, it is more of a loaf) is definitely all it's cracked up to be (and then some). My sister and I baked it the night prior and fed it to our taste testers for a review--they loved it!

A Harvest Cake ( or a Loaf)

Although we missed the peak of apple harvest season, I was still determined to capture the beauty of the orchard by strolling among the apple trees, with my sparkling apple juice bottle in hand. Here's what I found lying on the ground and my oh my, they are simply lovely!

I spotted this tree from far away and couldn't help but become entranced by its aura...no styling, no props-- just some golden delicious apples not quite ready to surrender its stems to the ground below. I thought it was truly a lovely capture for the day and a very nice ending to my day of picnicking in an apple orchard.

Halfway Mark Reflection and Another Sneak Peek!

2010-10-20T23:16:00.000-07:00

Five weeks ago, I entered Project Food Blog on a whim--hoping to simply advance past the first challenge and then leave it at that. Little did I realize that I had so many more friends on the blogosphere than I could have ever imagined. I am now at the halfway mark and I wanted to take a moment to thank you once and again for the amazingly kind words and encouragement I've received in the form of comments on my posts and via my social networks. In the end, there can only be 1 winner, but regardless of what happens, the journey has been sweet and I cannot wait to meet many of you at the Foodbuzz Food Blogger Festival come November.

Voting for Challenge 5 ends Thursday, October 21 at 6pm (PST)...so cast your votes today! In the meantime, I've been busy in the kitchen...should I advance, the pictures in this post are a sneak peek at what's in store....a bunch of organic rainbow carrots, pecans and grapeseed oil...what could Spicy possibly be up to now?

Love, LOVE the colors of these carrots--don't you?

Project Food Blog Challenge 5: Lao Pork Belly-Ginger "Pizzettas" with Smoky Tomato Jaew

2010-10-17T13:33:00.000-07:00

Many, many finger snaps and thanks to all of you who've supported me thus far in Project Food Blog. Alright, so the halfway mark is here and I'm calling on you to take me to the next challenge. I'll post a sneak peek very soon of what I've been up to. To vote, follow this link and click on the little heart that says "Vote for This Entry" or simply click on my Project Food Blog widget on the right column of this screen. Voting begins now, October 18 until October 21, 2010 at 6pm (PST). Thank you ever so much!

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A light early morning drizzle taps ever so lightly on my window panes and as I poke my head outside, I can almost taste the nippy air of early autumn. It's mornings like this that bring back childhood memories of mom cooking a steaming basket of sticky rice and my little head peeking over the counter, with hands gripped tightly, waiting for a fistful of the tasty morsels, sprinkled with just a pinch of salt to give it that extra kick. Heaven in a handful is what I like to call it.

Through the years, these simple memories still adorn my world and make me smile. As I sat contemplating my entry for Challenge 5, which was to re-invent the pizza (loosely interpreted as having a base, sauce and at least one topping), I realized that I would use this opportunity to share with you my all-time favorite Lao breakfast: Grilled ginger-marinated pork belly atop a bed of Lao tomato jaew (pronounced "jay-ow," or otherwise known as my Motherland's version of a spicy roasted tomato sambal sauce) and warm sticky rice "pizzetas." The dish is simple, but painfully nostalgic and brutally hearty with every bite.

Lao-style Pork Belly-Ginger "Pizzetas" with Smoky Tomato Jaew
Makes at least 10 pizzetas

STEP 1: Sticky Rice (aka Sweet or Glutinous Rice)
Soak 2 cups of sticky rice for 2 hours. Drain rice and put in a steamer basket lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Sticky rice is best served hot or warm.

For a tutorial on steaming sticky rice, please head over to Import Food. The only difference I noted was that the site tells you to steam the rice for 45 minutes, which in my book, is too long, so go with the 20 minutes that I indicated above.

STEP 2: Ginger-Marinated Pork Belly
Essentials:

1/2 lb pork belly, chopped into 3 inch chunks
2 tbsp oyster sauce
2 tbsp fish sauce
2 tsp soy sauce
1 garlic clove, minced
2 ginger slices, peeled & minced
3" lemongrass stem (discard outer layer), minced

How-To:

Combine all ingredients and coat the pork belly in the marinade. Transfer to an air-tight bag or container and let marinade for at least 1 hour.
Grill or broil pork belly at 475 (degrees fahrenheit) for 30 minutes or until pork skin is crispy and sizzling.
Once cooked and slightly cooled, cut pork belly into bite-sized slices

STEP 3: Smoky Lao Tomato Sauce (Jaew Maak Len)*
Essentials:

10 cherry tomatoes or 4 medium heirloom tomatoes, roasted
6 Thai chiles; de-stemmed & charred (adjust based on your spice threshold)
2 slices ginger, charred
10 sprigs fresh cilantro, chopped
2 tablespoons fish sauce
1/4 tsp kosher salt (adjust based on your preference)

Useful Items:

Aluminum foil
1 bamboo skewer, pre-soaked in water for 20 minutes

* Secret Tip: Charring the vegetables for this sauce is the key to unlocking its smoky flavor

How-To:

Heat broiler to 450 (degrees fahrenheit) ; place a rack towards the top of the oven. (You can also wrap the tomatoes in foil and place it over a grill)
Places the tomatoes on a foil lined baking sheet and roast for about 20-25 minutes
Skewer and char the peppers and ginger, turning once, for about 5 minutes. Let cool.
Transfer peppers & ginger and to a food processor; pulse until chopped. Add tomatoes; pulse until chunky. Transfer sauce to a bowl; stir in chopped cilantro, fish sauce and salt.

STEP 4: Assembling your Lao-style Pizzettas

Take a fistful of sticky rice, form into a ball and flatten into small round pizzettas
Spoon a dollop of Lao tomato jaew onto the sticky rice, spreading evenly to coat and form a layer
Top each pizzetta with 2-3 slices of pork belly and garnish with freshly-sliced scallions

Below, the freshness involved in making the smoky tomato jaew and Sparkling Italian blood orange soda.

And of course, for my foodie fans who are adamant about the traditional Italian-style pizza, I made those as well. How could I forget about them, right? After slathering on a generous layer of Tuscan tomato-basil sauce, I topped them with yellow & red heirloom tomatoes, fresh mozzarella & basil, and Columbus Italian dry salame all piled on top of a rustic pizza dough.

And of course, who could possibly forget cute little vintage Coca Cola bottles with our pizza spread of roasted bell peppers and grilled corn? Apparently, "Not I," says Spicy.

Project Food Blog Challenge 4: SweetWater Pumpkin Dessert Recipe

2010-10-10T13:26:00.000-07:00

It's true! Spicy Green Mango is dishing up a dessert to tickle your sweet fancies for Project Food Blog's Challenge 4 where I've been tasked with creating a step-by-step photo tutorial of an amazing recipe. Thank you SO MUCH to all of you who've voted thus far and I am baffled by all your wonderful comments. Voting for Challenge 4 begins on October 11 and ends October 14 at 6pm (PST), so vote here and click on my PFB widget!

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The air is beginning to feel a bit more brisk just as the deep crimson leaves that once adorned my Japanese maple tree only a few months back begin to fall, blanketing my lawn with a quilt of autumn foliage . The sight of leaves turning fiery shades of amber, orange and red are in one word: breathtaking! I've realized just how much I've become entranced with the autumn season; it's Mother Nature's way of telling me to trade in my baskets of sweet, sun-ripened strawberries for her golden, sun-kissed pumpkins that are waiting to be harvested. And ultimately, it also means welcoming another family of seasonal fruits and vegetables into my home.

For this round of Project Food Blog, I was asked to create a mouth-watering recipe pictorial of my choice. To celebrate my love for the changing season, I wanted to select an ingredient that was truly in touch with this time of year, but one that would also pay homage to my Southeast Asian heritage. So, how could I possibly go wrong with...PUMPKINS! And the recipe? Well, the literal translation is essentially SweetWater Pumpkin {naam waan maak euh in Lao) -- a special treat from my sweet tooth to yours.

And the best part? There's only 4 main ingredients:

Coconut Milk
Sugar/Kabocha Pumpkins
Water Chestnut Gems
Tapioca Pearls

It begins with a smooth coconut milk broth that's been sweetened and simmered to provide the perfect playground for my SweetWater Pumpkin dessert to perform a richly refreshing dance on my taste buds. Wait! Rich and refreshing? Hmm...is this even possible, you ask? Why, yes, of course! I chose to add in water chestnut gems which really gave it that refreshing crunch, while the combinations of Sugar & Kobocha pumpkins added a nice layer of richness that elevated my entire dessert experience. And then it all comes together with the silkiness of the dainty tapioca pearls. Mmm...yum! Are you ready to see how I did it? Well, wonder no more.

TIPS before you BEGIN:

Each ingredient of this dessert can be prepared up to 2 days in advance. The trickiest part is the preparation for each, but I promise you that it is soo worth it. It's the best way to end a great dinner or simply for enjoying all on its own. If you don't include any of the water chestnut gems, you can definitely serve this warm, but if you do choose to include the chestnuts, then serve it chilled. Otherwise, enjoy!

STEP 1: Simmer the Coconut Milk
Essentials:

1 can of coconut milk (13.5 oz)
5 cups water
1/2 tsp salt
1 and 1/2 cups sugar

How-To: Combine all ingredients and simmer in a pot over medium flame for about 30-45 minutes*. Remove from heat, let cool and set aside.
* If you wish, you can skim the top of the coconut milk and remove any floating coconut particles.

STEP 2: Prepare the Pumpkins
I chose 2 types of pumpkins: Sugar and Kobocha pumpkins, but you can choose whatever pumpkin you wish and it doesn't have to be 2 kinds--I was just experimenting with both.

Essentials:

Half of a small to medium-sized pumpkin
1 tsp of white limestone paste
8 cups water (4 cups for soaking pumpkins and 4 cups for boiling)
1 sturdy knife

The Sugar Pumpkin: Rumor has it that these sugary little darlings are great for pies and baked goods, so I naturally gravitated to them on my recent trip to the pumpkin patch, which I will definitely be blogging about soon! They are easy to handle, their skins isn't as tough as the Kabochas, but when it came down to the taste test, they were a bit bland in my book (but maybe that's because I didn't rub any sugar, which usually is the case if you use them for pies and other desserts). But I've fallen in love with their color and the texture is silky and smooth.

How-To: Seeding/Prepping the Pumpkins

Prepare a pot of 4 cups of boiling water
Using your hands, scoop out the seeds and set aside (you can sprinkle them w/salt & roast them for a snack later)
Use a spoon to scrape the remainder of the flesh, leaving a smooth interior
Cut the pumpkin into wedges so they can be easily peeled
Use a vegetable peeler to remove the skin from each wedge -- I realized later that this step was missing in my photos, so I made sure to include it with my Kabocha preparation!
Dice the pumpkins into bite-sized pieces
* Dissolve 1 tsp of white limestone paste in 4 cups of water. Strain the mixture through a sieve (discarding any clumps of limestone) and use the water to soak the pumpkins for about 20 minutes
Place pumpkins in boiling water and cook until they are tender to the bite (10-15 minutes)

* As with most Thai/Lao dessert recipes, using limestone paste is the secret to making sure that your pumpkins do not become one goopy mess when you boil them b/c the paste individually binds each pumpkin chunk so that they retain their shape throughout the cooking process & when it's incorporated into the SweetWater. Cool, eh?

Based on my mother's recommendation, I also opted for Kabocha Pumpkins as well, and my oh my, they are delish! Once cooked, kobochas impart a rich, buttery flavor that can't be beat. Not only that, but the green skin of this pumpkin coupled with its golden flesh is just mesmerizing. I'm such a sucker for color!

STEP 3: Crafting the Water Chestnut Gems

Essentials:

Half can water chestnuts, diced
1/4 cup tapioca starch/flour
3 cups of water
Food Coloring (liquid form):

Purple Gems: The ratio of drops to produce purple is 3 Red: 2 Blue
Orange Gems: The ratio of drops to produce orange is 3 Yellow: 2 Red

How-To: Water chestnuts are crunchy and refreshing and once they're cooked with the tapioca flour, that's when the magic happens. The shiny (sparkly) sheen from the translucent tapioca shell makes them resemble little gems and will keep your guests swooning for more. I decided that I wanted to make purple and orange water chestnut gems.

Bring water to a boil. Place diced water chestnuts into a mixing bowl. Combine food coloring for desired color. Toss the colored water chestnut pieces with the tapioca flour
Shake off any excess flour and drop the water chestnut pieces into the boiling water. Give it a good stir and cook until the pieces float to the surface or until starch is translucent. Remove from pot and soak in ice water, then drain well

STEP 4: Tending to the Tapioca Pearls

Essentials:

1 and 1/2 cups of extra small tapioca pearls, soaked for 40 minutes
4 cups water

How-To: Smooth and silky, these little pearls roll off your tongue and really enhance the overall texture of the dessert. Bring the water to a boil and pour in the soaked tapioca and cook for about 2 minutes or until pearls are translucent. Since they have been soaked, this will reduce their cooking time tremendously. Remove from pot and soak in ice water, then drain well.

And after everything is prepped, mixed and done, what you've just created is really nothing short of fabulous and decadent.

Project Food Blog Challenge 3: Lobsters & Board Shorts--Luxury without the Fuss!

2010-10-02T20:57:00.000-07:00

Thank you for all my wonderful fans/friends/foodies/blogstalkers for your votes. Here's my 3rd entry for

Project Food Blog's Challenge on dishing up a luxury dinner sans the fuss!

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Your task is to cast your vote and tell me if you would have loved to RSVP to this dinner. Show your love by clicking here on the heart or on my Project Food Blog widget on the right of the screen. Voting for Challenge 3 begins Monday, October 4 and runs thru Thursday, October 7 at 6pm (PST).

When I think of luxury, my mind immediately takes me back to Hawaii, stirring up memories of me sipping on mai tais and oozing aloha attitude through and through. A few years ago, I was fortunate enough to have a special somebody in my life call this island his home. While the island's azure waters and bountiful fresh produce & seafood left me happy as can be, what I truly miss about our time in Hawaii was what some refer to as the "aloha spirit" (thanks, Liren) or in my case, the "aloha attitude" where smiles are shared liberally, luring you to pause and smell the plumerias. We had the lifestyles of beach nuts, but the lavish taste buds of passionate epicureans.

I miss walking into a fine dining establishment with sand between my toes, sporting my flip flops after having just stepped foot off the beach and being greeted with a warm, friendly smile--those days made me understand right then and there that great food didn't have to come with all the fuss.

LUXURY sans the FUSS:

The idea behind this type of dinner party is to incorporate casual elements into the evening, while still retaining certain luxurious touches into the menu selection, tablescape décor, and whatever else you feel embodies luxury dining in your book. I really feel that the simplest details can exude luxury, such as keeping my florals fresh and earthy with special attention paid to what's local and in season.

And quite honestly, I am not a fan of places that adhere to a strict dress code--it really takes the fun out of eating in my world. Tell me this: How am I supposed to enjoy a meal when the lovely dress I picked out for my date also means that I can only nibble on my dinner b/c I'm too self-conscious that my zipper might pop? Or if I'm worried that my hubby is going to strangle himself because his tie is making him feel stuffy and uptight? Yes, I repeat: strict dress codes TOTALLY detract from having Spicy Green Mango enjoy her meal. Of course, this doesn't mean I'll show up to your dinners in cut-offs and a stained T-shirt. Hey, I try to keep it classy, too, you know.

ENTER the BOARD SHORTS:

The timing of Project Food Blog’s Challenge 3 couldn’t have been more perfect — it was my hubby’s birthday weekend. When I told him I was tasked with planning a luxury dinner, he was skeptical at the idea, so he asked, “Honey, what am I supposed to wear? A dress shirt and tie?” And just as those words escaped his lips, I knew he was dreading my reply. As I sat anxiously brainstorming my dinner plans, I casually replied, “Your board shorts..like the time we were in Hawaii.” If only I could capture that look of euphoria in his eyes, you could only imagine the huge sigh of relief that escaped his chest. I knew he wouldn’t object to anything else I had in mind.

I kindly asked the rest of my guests to come as they were--as comfy as can be. My dear friend, Jenny (also co-founder of a sustainable vintage shop--Retrofit Republic) even came dressed in her vintage pants with elastic waistbands---the woman is serious about her dinners :)

COLOR & THEME:

My initial desire was to create a non-frilly tablescape that was masculine, but with subtle touches of softness to freshen it up and make it a festive occasion. I opted for a cool color palette inspired from my days in Hawaii---sage to represent the azure waters of the Lanikai beaches and a soft yellow to symbolize the rays of sunshine. I also really liked that the colors were unisex. As I was shopping for flowers, I realized that the Craspedia Billy Ball flowers I had initially wanted were nowhere to be found, so I had to compromise with another yellow flower that turned out to be equally pleasing. I also opted for succulents b/c I love their natural design and desert allure (a striking contrast from the islands). The basil addition came on a whim as I was hunting for herbs in my parents' garden and was mesmerized by the beautiful stems of cinnamon basil blossoms sprouting among the pepper plants. I realized instantly that these basil had a special spot on my tablescape.

CRAFTING a MENU: BRING on the LUXURY

As soon as the sun transcended the horizon and we finished our early jog along the shores of Waikiki, our Saturday mornings in Hawaii were marked by a trip to the city's Chinatown to slurp down a hearty bowl of pho noodles before toting bags of golden pineapples and rosy rambutans from the open-air market vendors lining the stalls near King Street.

Having access to the freshest fruits, vegetables and fish on the island was undoubtedly the BEST part of living in the land of aloha. As I reminisce about my moments on the island, how could I possibly pass up an opportunity to bring the flavors of the island back to the Mainland? Not a chance!

One of our favorite places in Hawaii was the Ocean House Restaurant at the Outrigger---the setting is quite possibly one of the most picturesque and romantic spots along Waikiki. Situated just steps from the beach, on any given evening, you can listen to locals crooning live music from the nearby bar, while the ambient flames from tiki torches can be seen swaying in the coconut-scented island breeze. The menu is both inspired by this special place and our recent vacation in Thailand--a co-mingling of two of our favorite beach destinations to date.

Whatever dinner menu you decide to craft, remember that the best ones will have a story behind them. It's not only a great topic of conversation, but it layers on a personal touch to your party. When our guests arrived, they instantly knew what inspired our dinner menu and they were more than happy to partake in helping us relive those days of fine dining.

SWEET ESCAPE: ASK for HELP to MAKE it SWEETER

My sister can whip up the most whimsical designs and I absolutely adore her for that. We tag team b/c I get juiced with an inspiration, incorporate my artistic design elements and and then she takes it to a whole 'notha level. The fresh meyer lemon cake (thank you, Ina Garten) with whipped vanilla buttercream and the birthday bunting decor was entirely her doing and then I topped it all off with fresh guava leaves from my parent's backyard along with presenting the masterpiece on my lovely wicker cake pedestal. Her creativity inspires me and it keeps me beaming for more.

The key lesson here is to commission (um, I mean ask..hehe) an earnest sous chef to also help with the preparation--it makes your life a heck of a lot easier and really gets somebody else to showcase their talents. My sister professes that she is not a chef, but she can bake and bake well. I have no complaints in this department, so I obliged.

Five minutes after singing the birthday song, this is what we had left. Wish I could share it with all of you.

A Special Thank You and a Sneak Peek!

2010-09-28T01:38:00.000-07:00

Within the past few days, I have been tremendously inspired by all the creativity and passion from many of the talented food bloggers competing in Foodbuzz' Project Food Blog. I am beyond thrilled to have received so many sweet comments from each of you who are avidly supporting me during this journey. I read and absolutely adore each of your thoughtful words, so as a token of my appreciation, here's a bouquet of lovely dahlias I picked up from the farmers' market AND I'd like to offer you a sneak preview at what's brewing behind the scenes should I advance to Challenge #3 and be given the wonderful opportunity of creating a luxury dinner party. So, here goes:

A special somebody in my life will be celebrating their day of birth very soon! Ever wondered how you can create a luxury-themed dinner party for a man without going overboard with all the girly fluff, pinks and pastels? I'll show you how. In the meantime, here's what inspired me:

Photo Credit: Erin Hearts Court

This is just a sneak peek of what I have planned, but to ensure that I get a chance to show you even more, remember to show your love for Spicy Green Mango by clicking here on the heart or on my Project Food Blog widget on the right of the screen. Voting ends on Thursday, September 30 at 6pm PST.

Awe, gee thanks everyone!

PFB Challenge 2: The Classics --- 'Kickin Chili con Carne

2010-09-26T14:10:00.000-07:00

Football season is upon us yet again this year. Whereas for many, the game is pretty much THE highlight of football fanaticism, being the foodie that I am, I actually get psyched over the tailgate parties that are always a welcome precursor to the official festivities. Hey, a winning team's got to eat, am I right? So, for all my die-hard football fans out there, I'm stepping out of my comfort zone and whipping up what I like to call: "A 'Kickin Chile con Carne" that is chock full of spices and sabor (means flavor in Spanish). While the orgins of chili remain a hotly debated topic--some say it's from Spain, others claim it was originally a Latin American dish that was later introduced to the Western American states such as Texas where it is now considered its official dish--nobody can deny that its mass appeal really has to do with its 'kickin combination of flavors of some smokey spicy goodness. Wherever its true origins lie, chili has never made its debut in my kitchen. So, I figured, "Why the heck not?" The dish will seriously leave your tasters begging for an icy cold beer (or two) b/c it's going to make you sweat, but that's the way I love it best. You can tweak the spice level to your own liking (Don't worry--I won't judge).

While I must confess that I've never truly been a football fanatic to the extent of my own circle of friends and Cal Bears (I know, I know..please don't hate me), I have, however, ALWAYS supported my team. During my freshmen year at Cal, all clad in my blue and gold gear, I vividly recall hitching a ride on the Chancellor's trolley to be chauffeured to the stadium before cheering my little heart out in the student section. A couple years later, I was found performing the same stint on the infamous Tightwad Hill (yup, times were tough as a student) before jumping the fence to celebrate Cal's win. (And that, dear friends, was pretty much the extent of my wild college days -- ). I know, I'm such a wild child. Whoah!

VOTE NOW!
To lend your support for Spicy Green Mango and read more about Challenge #2, please show your love by clicking here on the heart or on my Project Food Blog widget to the right of this screen. Voting ends on Thursday, September 30 at 6pm PST. I'm so grateful for all my amazing fans who've shown their love thus far, so I'm giving you a sneak peek of what I'm planning for my next challenge should I advance!

'Kickin Chili con Carne

(Makes more than enough to feed 6 hungry souls)

What' You'll Need:

5 tablespoons vegetable oil
1/2 yellow onion, chopped
4-5 tbs of dried/ground chili pepper mix (paprika, cayenne, ancho)
2 bay leaves
4 cloves garlic, minced
1 pound lean ground beef
3 large vine-ripened tomatoes, chopped
1 (2.25 oz) can ripe black olives, roughly chopped
10 fresh green beans, cut into 1" pieces
1 (7.25 oz) can El Pato hot tomato sauce
5 Embasa chipotle peppers in adobo sauce, roughly chopped
1 1/2-2 tsp seasoned salt
1 teaspoon freshly ground black pepper
2 sprigs of fresh thyme
1 (15.25 oz) can of pinto beans, rinsed and drained
16 oz beef broth

Instructions:

Heat the garlic in a hot pan with oil until nearly brown then add chopped onions and sautee until translucent.
Add the beef along with all the dried spices & seasonings and stir for a few minutes before covering everything for 10-15 minutes or until meet is cooked.
Add all the vegetables (tomatoes, beans, olives, chipotle peppers) and bay leaves and stir for a few minutes - drain any excess fat if desired.
Add the fresh thyme, hot tomato sauce and pinto beans along with the beef broth and simmer for about 15-20 minutes.

Garnish: Spoon a dollop of sour cream over chili and sprinkle with cheese, chopped tomatoes & cilantro. Scoop some of this kick-a$$ chili with your favorite tortilla chips and you've got a damn good meal--good enough to take your team to victory (okay, I may be slightly exaggerating..just a tad...but at least your tailgating parties will be winners).

Oh, For the Love of Grubbing!

2010-09-19T14:23:00.000-07:00

UPDATE: Thanks to your outpouring of support and mouse-clicking, Spicy Green Mango has advanced to Challenge #2 of Project Food Blog. Check back soon for my next post on dishing up a classic from another culture!

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Once upon a time, a little girl with an appetite fit for a glutton and a tummy fit for a food-loving fool, grew up and went to college. With childhood memories perfumed with chilis and sticky rice, she soon found friends from near and far, high and low, who also shared in her passion with the culinary world. Okay, what she actually found were life-long nuts who happily made her cooking their college meal plan. It was from these avid grubbers she'd realized that what she initially thought was an abnormal foodie love affair was really a true gift (dare I say talent?) -- one that she should really share with the rest of the world.

So, there began my adventures in food which has now turned into food blogging. But of course, the entire journey wouldn't even be possible without the rich, cultural traditions of my Lao heritage where in my household, the first greeting you receive from my parents even before they know your name is, "Have you eaten already?" From them, I cultivated and nourished a huge respect for food and the memories that it imparts, such as waking up to the sweet fragrance of freshly steamed sticky rice and sweating under the heat of homegrown chilis that made its appearance at every family gathering.

At the age of 12, I remember cooking up my first beef stir fry and then trying my hands at papaya salad. Needless to say, both attempts were pretty sad, but I was determined to eat and eat well. So, to this day, I live to eat WELL. My parents taught me the art of growing our own food and until this very day, we have always had a garden in our backyard where my dad dons his green thumb and provides some TLC to luscious rows of Thai basil, young lemongrass, crazy spicy chilis of all varieties, banana trees, spearmint, Vietnamese coriander, kaffir limes and guavas. And until recently, I, too, tried my hands at gardening. Behold, the fruits of our labor (okay, it was really thanks to my hubby), but hey, I had my fair share of watering the little buggers (whenever I remembered). Hehe.

What's Up with this Blog Post, Spicy?
What? You're confused, too? Well, dear friend: This post marks my first official entry into Foodbuzz's Project Food Blog where nearly 2,000 amazing food bloggers compete for $10K..yes, that's right, $10K with challenges every week. (Note to self: Imagine all the bowls of pho I can buy with that moola---oooh, the possibilities abound). Basically, by clicking on the widget of me enjoying my papaya salad in Thailand (to the right of the page) and clicking on the cute little heart, you can you help make sure that yours truly advances to the next round. Voting ends 6PM Pacific Time (9PM EST) on Thursday, September 23rd. Wish me luck 'cause I got some cooking to do. In the meantime, many heartfelt thanks for your unwavering support and kind words. Regardless of the outcome, you can count on many more posts dedicated to what I do best: eating and blogging (with the occasional rants and raves).

Foodbuzz Tastemakers: Alaska King Crab Legs Galore!

2010-08-27T00:30:00.000-07:00

Inspiration comes in all shapes and sizes and apparently, from all places. For me, it came from my coma-inducing meals on the streets of Thailand where I vowed to begin challenging myself to start crafting newer recipes with some of my favorite Southeast Asian ingredients (think kaffir limes and lemongrass). I know it’s hard for you to imagine that even I, yes, Spicy Green Mango, gets into a rut when it comes to figuring out what to cook for dinner or how to break out of my humdrum routine, but alas, I am only human (albeit a human on the blogosphere).

The opportunity came about a week ago when I entered my recipe into the Foodbuzz Tastemaker Program and was among 12 of the lucky featured publishers selected to showcase my creation. When I read the prized ingredients that we were to choose from, I nearly choked on the piece of chicken I had in my mouth. Oh, dear…I must learn how to control my excitement (I’m sure in due time, I’ll become more civilized in my ways).

So, friends, you’re in for a real treat b/c it’s been a while since I posted a recipe. But how could I resist when the folks of Alaska Seafood said they’d send me 10 lbs of their wild, natural and sustainable King Crab legs? So, I didn’t.

While the idea of King Crabs was already a kicker for me (and my hubby who is an avid fan of the The Deadliest Catch), it was also the fact that the the Alaskas seafood industry is a prime example for sustainability which really made me want to delve further into their business model (Forgive me, it’s the business nerd talking).

So, what exactly is sustainable seafood? In a nutshell, it’s seafood that’s managed by fisheries that adhere to environmental standards in fishing practices, therefore ensuring that there will be more fishies and other seafood for us to eat in the future. And did you know that Alaska is the only state that has a mandate written into their Constitution for sustainable seafood? Cool, eh?

And while I realize that there have been ongoing health concerns over the consumption of seafood, it may be helpful to point out that eating seafood that is sustainably harvested is probably your best bet when it comes to getting your heart and brain in tip top condition (thank you, Omega-3 fatties).

Now, onward to the salivation: Imagine sinking your chompers into succulent morsels of Alaska King Crab meat flavored with a tantalizing combination of fragrant lemongrass, kaffir limes and sweet chili marinade. And then, opening up your own steamed parcel of King crab wrapped in fresh (homegrown) banana leaves that's been cooked to perfection with an aroma that will blow you away!

Sweet Chili-Rubbed Lemongrass-Steamed Alaska King Crab in Banana Leaves
Makes about 10 mini banana leaf pouches

• 1-1.5 lbs of Alaska King Crab legs, frozen and chopped into 1” segments
• ½ of 1 lemon or lime, juiced
• ¼ lbs of baby mushrooms (shimeji, shitake or oyster will work fine)
• 1-2 tbs of fish sauce (vary according to personal taste)
• 1 tbs sweet roasted chili soy bean paste
• 1 tbs of Thai tom yum paste
• 3 sprigs of cilantro, finely chopped
• 3 kaffir limes leaves, finely chopped
• 1 lemongrass stalk, finely chopped
• 3 medium sized banana leaves, cleaned, prepped*, and cut into letter-size sheets
• 2-2.5 cups of water for steaming
• Optional: 3 Thai/Lao chili peppers, sliced

Other handy kitchen items:
• 1 sturdy meat cleaver
• 10-20 toothpicks
• 1 large steamer

Directions:
Since this is a Cook It Frozen! recipe, it’s not necessary to thaw the crab legs. In fact, it’s MUCH easier and LESS messier to chop the legs into segments when they’re frozen. Be sure to use a meat cleaver b/c the shells are tough, but they are soo worth the effort! Fill the bottom of your steamer pot with water and bring to a boil.

As you wait for the water to boil, mix all the ingredients together in a bowl, making sure to rub each of the frozen King Crab segments with the chili and tom yum paste. Next, gather a small handful of the mixture and place them in the center of a sheet of banana leaf. Now, there’s really no rhyme or reason as to how to fold the pouch, so get creative with it and remember to seal the top with a toothpick (or two). I made spicy and non-spicy versions of the dish, so I used the toothpick technique to distinguish between the two options.

Finally, steam the pouches for about 15-20 minutes and that's it! Dig in, folks! Don't forget to brace yourself for unveilng the mini pouches--our guests had eyes wide open and forks already in hand when we opened our first banana leaf. Needless to say the 1st one was gone in less than 60 seconds!

NOTE: Eventhough the dish doesn’t seem to have much juice, don’t be alarmed. As the crabs steam in the banana leaves, the water from the frozen crab legs become a juicy broth that’s flavored with the herbs and spices from your rub.

* Prepping the banana leaves: I got my banana leaves from my mom’s backyard, but I understand that may not be feasible for everyone. As an alternative, you can also use parchment paper or aluminum foil to wrap the crab.

You’ll need 3 medium sized leaves. Discard the fibrous vein running through the middle of each leaf. Now, if you simply attempt to wrap the King Crabs with each leaf at this point, you’ll realize that the leaf will start to tear. To prevent the tears form occurring so that you can fold them into pouches, you’ll need to prep each leaf.

Turn on your gas stove burner to a low medium heat and using some heat resistant gloves, carefully hold each leaf about 5 inches above of the flame and gently heat the leaf. You’ll notice that as the parts of the leaf is heated, it will turn from its vibrant green to a slightly brown hue. At this point, the leaf is also somewhat softer and ready to be folded.

My dear hubby also whipped up his famous king crab stir fry recipe with the remaining 8lbs or so of crab legs and that generously fed over 15 of us at the lunch table. The recipe is pretty simple as well:

Stir Fried Alaska King Crab w/Thai Basil & Sweet Chili Sauce
Serves at least 15 salivating souls

• 8 lbs of Alaska King Crab legs, frozen and chopped into 2” segments
• 3-4 tbs of oyster sauce
• 3-4 tbs of fish sauce
• 3 tbs sweet roasted chili soy bean paste
• 1 tbs of Thai tom yum paste
• 1 bunch of Thai basil, leaves individually plucked
• ½ lbs of assorted variety mushrooms (I used baby oysters & shitake)
• 3 cloves of garlic, peeled & finely minced
• 1 large yellow onion, roughly chopped
• 3 tbs of extra virgin olive oil

Heat the oil in a wok under medium heat and add the garlic and onions and sautee until onions are translucent. Add the King Crab legs and the rest of the ingredients with only half of the basil. Reserve the other half and throw it in the stir fry a few minutes before you turn off the heat. Stir fry and cover for 10-15 minutes or just until the crabs are nice and heated through. Remember, King Crab legs are generally pre-cooked already so you just need to heat them up. And that's it! Easy, fresh and it's definitely sure to please your guests.

Vacation Post Part II: Tantalizing my Tastebuds in Thailand

2010-08-05T04:28:00.000-07:00

Papaya salad & fried chicken washed down with the local Chang (elephant brand) beer and some pork larb..food coma central.

As promised, I come back bearing fruits of plenty. My recent trip to Thailand was nothing short of amazing and I am so excited to write this post!

From the moment I set foot in Thailand, I instantly knew I was home--well close enough to it, at least. Being greeted by nothing but warm, friendly smiles and the traditional "wai" quickly made me understand the country's namesake as the "Land of Smiles." Over twenty years ago, my family fled our war-ravaged country of Laos in search of hope and the promise of a better future. I was actually born in Thailand (not in the fancy hospitals), but in a refugee camp near the Thai-Lao border. And while I was raised to learn and speak the Lao language, I also happened to pick up Thai along the way all thanks to my wonderful parents who luckily believed in the importance of mastering my native tongue. And although I remember little of my time as a child there, I do know that I'll be returning back to this place.

The trip was memorable from start to finish and if I could have bottled up all the flavors and scents and placed it securely in a spice jar and brought it back with me, I would have done so in a heartbeat. But lucky for you b/c I have tons of pictures to share, so soak it all up and sit back and enjoy!

Renowned for its pristine aquamarine waters and the beautiful island of Koh Phi Phi, making it a perfect haven for hedonistic paradise, this portion of Southern Thailand definitely lives up to its name. Unfortunately, we were there during monsoon season (darn!---should have not skimmed that chapter of Lonely Planet), we were pretty much confined to the coast rather than the islands. The limited hours of sunshine would constantly tease us throughout the entire day and around 3 or 4pm, the thunder clouds would move in within the blink of an eye and pelt us with giant raindrops.

Normally, I would have been utterly disappointed, but I wasn't and I owe it all to the deliciously decadent array of Thai cuisine. And usually, I would have thought twice about ordering what is seemingly 'authentic' Thai food at a Western hotel like the Sheraton, but I really had no other choice--thank goodness!

NOTE to YOU: If you find yourself in Thailand, definitely do not scoff at the hotel dining options b/c the chefs are Thai and they serve up the most beautiful and flavorful dishes you'll ever feast on. Their attention to detail, impeccable service and authenticity of each savory morsel that I popped into my mouth was beyond words. Food-wise, it's an A++ in my book. We dined on papaya salad nearly every day of our vacation and I happily gorged myself on tamarind-flavored mojitos.

And then Chiang Mai:
Serene, lush landscape that beckons a closer look and more time devoted to visiting the Wat Doi Suthep (temple) & local hilltribe villages; lazily drifting down the Mae Nam Ping river on bamboo rafters; and exploring the Sunday night market for handcrafted trinkets. The bountiful rows of longan trees kept me glued to the windows along our drive to the Mae Vang elephant camp. Boy, I was really tempted to feign a potty break just so I could pluck me some fresh longans. But, my conscience won over my glutton tendencies (Darn you, Jiminy Cricket!)

Again, I can ramble on endlessly about how great the local street food is or how I could have packed my own personal street vendor into my carry-on bag, but I'll just entertain you with the images themselves so you can gawk and drool over your keyboards (and not mine).

Bangkok and the Rachaburi Floating Market:

We wandered over to the popular 'back packer's district' along the infamous Khaosan Road in Bangkok for some yummy street food. Although frequented by many European tourists, the area is a must-see for those who want cheap deals on vintage-style T-shirts, made-to-order phad Thai and icy cold drinks. Personally, I couldn't get enough of the fresh fruit vendors carting spicy green mangoes, sun-ripened watermelons, pineapples, picked gooseberries and golden papayas. I love how they nestle the fruits on top of shaved ice to keep them nice and refreshing. All this for less than $1 (USD)--of course, I'd get 3 mangos at a time.

If you happen to go during the right hours, you can also find papaya salad carts that come with warm sticky rice and grilled/fried chicken wings. I think I could have sat here the entire day had it not been for the treacherous heat and humidity that permeates the entire weather system in Thailand, but you can definitely get a really nice breeze being whisked along the khlongs (canals) of the the Damnoen Saduak Floating Market. Get there early and you'll have plenty of time for photo ops and endless eating. I love how the fruit vendors have the cutest and most visually appealing boats with their bundles of fresh crimson rambutans, golden starfruits, green guavas, cherries, longans, mangosteens & dragonfruits.

Vacation Post Part 1: Chasing After China

2010-08-01T04:28:00.000-07:00

I know, I know..my dear readers, I've neglected you for too long. Well, for good reason, of course! After a much-needed vacation in (South) East Asia this past month, I've finally gotten over being jet-lagged and picked my butt out from lounging in la la land to the world of the blogosphere. I'm back and with more goodies for you to feast your eyes on. So, knock yourself out!

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After reading much about this historical empire of the Far East and receiving an invitation from my expat friends to visit the beloved land of over a billion people, I knew I couldn't resist. Following a twelve hour flight from San Francisco, I was greeted with my beaming hosts who graciously took my hubby and I under their wings for the duration of our stay. Personal tour guides who can speak the language...very important! Thanks, guys!

Alright, now on to the food portion. In all honesty and b/c I really can't do much sugarcoating on my blog, I can say that on a scale of 1-10 (10 being the highest), the food is China is about a 5. I know, some of you are going to wonder what the heck has gotten into me? Nothing much---just that my own personal preference and expectations were somewhat shot.

First up: Beijing. The food left me with much to be desired. My friends had warned me about how Northern Chinese cuisine was different from the South as well as what we are all used to eating here in the States. Little did I realize how right they would be. And this is coming from a gal with a penchant for trying new things. I think it's b/c everytime I ordered a spicy dish, the cooks would douse it with loads of cumin and fennel and the combination of the two is just overkill in my book. Now, I'm not saying everthing was bad b/c it was not. Anything that's grilled or put on a skewer is always fair game to me. Additionally, the hot pot meal that we experienced was amazing from start to finish.

However, I was appalled when I saw shop vendors lining their shelves with my Peking Duck in a bag! In a bag! Now, I know that chomping down on a Peking Duck definitely isn't the healthiest thing in the world (with all the fatty juiciness of the skin and dark meat), but at least it's fresh and tasty. I couldn't even bear to look at the ones in the bags. My hosts agreed and kindly made reservations to have our Peking duck roasted and cooked to perfection 50 minutes before we headed out for dinner. Unfortunately, the lighting was pretty dim in the restaurant so I didn't have the chance to snap a shot, but it was a great meal, nonetheless and we all washed it down with some ice, cold Yanjing beer--Beijing's finest. Yeah, don't drink the water is what tourists are warned from doing as they travel--but definitely taste the local beer.

While the food left me mildly satiated, the historical landscape of Beijing surpassed all of my expectations. The city is the embodiment of what China used to be before its heavily Westernized influences (such as the case in Shanghai with its towering skyscrapers and modernized structures). The architectural details found in Beijing, including the Forbidden City and the Temple of Heaven, is symbolic of the special attention paid to balance and symmetry--beckoning true labor of love. And then, there was the Great Wall. The name pretty much sums it all up, so I won't go into detail about that. Again, color me highly impressed with the landscape of Beijing. The city will blow you away (but just be sure you know somebody who can speak Mandarin).

In China, your bike is pretty much your livelihood. You can transport practically anything on it (as much as you can pile on), sleep on it or like this nice lady here, sell fruits on it. The fruits are quite fresh and I was surprised that they grew plenty of the same kinds of fruit I'm used to eating in the States (ie: cherries, apricots, kiwis, etc), so I opted for some parrot mangoes, instead. The color reminds me of the dewy skin of tangerines kissed with drops of grenadine. They're a bit stringy, but so darn sweet and delish. I ended up devouring one all by myself within a mere 5 minutes. I know, I'm just horrible.

And we (alright, it was all my idea) made our hired driver pull over on the way home from our Great Wall adventures just so I could pick up some fresh apricots. So good!

Exploring Beijing..

And some images from Shanghai...

Below, our first and finest meal in Shanghai. Okay, so anything with mushrooms or a crab in it in Southern China will be amazing (hands down, amazing!).

And then a trip to the Water Village where street vendors lined their stalls with plump & juicy crawfish, artfully-skewered quails and of course, chicken on sticks!

Okay, stay tuned for an upcoming post on Thailand!

June Celebration: Napa Valley and French Dining in San Francisco

2010-06-15T16:34:00.000-07:00

I absolutely adore the month of June! Besides the fact that I graced the world with my presence (thanks, mom & dad!), June has always been synonymous with celebrations for me--what with graduation parties, the end of my first year in business school and the onset of a spectacular summery wine season, there's so many reasons to love June. I'm dedicating the next few series of posts to my celebratory experiences. So, brace yourselves!

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Filled to the brim with making capital budgeting projections, learning the tricks behind marketing segmentation, analyzing cash flows and gaining a thorough understanding of how organizational culture affects our productivity and morale, it's just fitting that we capped off our insane year of studies with a trip to the beautiful wine country in Napa Valley. It's been 3 years since I ventured back to the area (which is downright sad b/c I only live 40 minutes away), but like I said, it's been a whirlwind year.

With the sun beaming down on us on a sweltering June morning, a group of my fabulous MBA buddies (more appropriately dubbed as the Dream Team) and I made our way into the heart of Napa. Even before we settled down for lunch, we had our sights set on the an early morning treat at the Beaulieu Vineyard tasting room where we tasted the BV Maestro Collection of whites. The most memorable one for me? The '07 Ensemble Blanc White Blend because it was light and crisp and made me wish I was nibbling on some grilled lemongrass shrimp scallops on bamboo skewers. I know, where is a personal chef when you need one?

And then, lunch at Rutherford Grill. Great for pictures, but the food was blah and nothing to really blog about.

Peju Province Winery: Situated right off of Highway 29 in the Rutherford Valley, my previous experience at Peju was less than spectacular, but this time around defiinitely proved that second chances can be a real charm. Usually, large groups on the weekends will need to make an appointment for tastings, but our robust group of 9 were greeted warmly by their friendly staff. Our pourer knowledgeable about each and every wine he poured (which is really the only way it should be) and entertained us with stories of each wine's orgins. The Classic Tasting included both reds & whites and he even threw in some extras (of their new release) based on our individual preferences. I bought myself a bottle of their Provence (to complement my spicy papaya salads) and '09 Carnival (for when I'm snacking on a yummy teacake and sweet golden peaches). My friend, T, ended up purchasing 20 varietal bottles--it's okay, she says it's for her family (they're pretty serious about their wine :)

Great For: If you love reds or whites that be easily paired with a light steak salad or chicken/seafood dish. However, if you prefer more robust and peppery notes in your wines, then keep moving :) Below, the Pink wine where 10% of sales proceeds would go towards breast cancer research.

And then a final stop into Cakebreak Cellars. Eventhough the gentleman at the entrance told us they had already closed their tasting hours, we sauntered in and my friends were treated to a complimentary glass of their Sauvignon Blanc. I missed out on this opportunity (but stole a few sips from Lisa's glass) b/c I was busy capturing the shots that you see at the top of my blog (and right below). Ah, sacrifices for the sake of my blog. It was so worth it b/c the sunlight was perfect!

As much as I love fine dining, I must say that service is tantamount in my book (right there next to flavor). You ever take me to a place where the people look at you as if they've got better things to do than serve you, I start bolting for the door. No joke. And b/c of this, picking a new restaurant to try is that much more difficult b/c when I'm hungry, I do not want to be disappointed (or else I turn into a little dragon with flames flaring out of my nostrils. Okay, that may be a slight exaggeration, but hey, it's my blog, so I'll fill it with metaphors if I wish--haha! :) Luckily for me, that didn't happen this past weekend.

For my belated birthday dinner, I chose something different: French cuisine at the newly opened Bistro Central Parc in the NOPA district of San Francisco. A quaint little bistro located in an unassuming corner of a residential neighborhood near a laundromat of all places, the Bistro is a little gem of a find. Warm and inviting with all the charm of a local mom & pop restaurant sans the pretentiousness you'd expect from fancy French dining, I was quite impressed! The entire night was oozing with hearty comfort and oohs & aahs over the chef's skillful culinary presentation, to sum it all up in one hyphenated made-up word: Uh-MAZE-ing!!! Let me show you just how much:

Behold: Salmon tartare with fresh dill and parsley wrapped in gravlax and topped w/caviar. I know what you're thinking..this just looks too good to taste good, right? Welp, whaddaya know? The food here tastes even BETTER than it looks. I kid you, NOT!

I have to say that the MOST deliciously creamy risotto is served up here. My friends each ordered the scallops w/lobster sauce and shitake mushroom risotto and I had a chance to sample both. I'm not sure what heavenly pint of cream they use to prepare this dish, but it's decadent. Creamy to just the right consistency and the scallops were seared to genius-level perfection. I could have licked both plates and cleaned them by making swirls with my fingertips, but unfortunately, the plates were not mine (darn!).

Hearty Southern French-style seafood bouillabaisse w/clams, mussels, fresh fish and potatoes

And did I mention how wonderfully cordial and heartwarming the chef/owner and staff were at the Bistro? It honestly felt like I had stepped foot into a family restaurant where everybody knew my name and really cared about the food and its preparation. Several times throughout our dinner, Chef Jacque came by to welcome us and check up on how we were enjoying our experience. And then, the best surprise of all was when they made the entire restaurant croon Happy Birthday to me by closing the lights right when they bought out my creme brulee. Awe..so sweet. It was like I was at my grandparent's house.

Lao Meat Stew with Fresh Dill and Eggplants

2010-06-02T05:29:00.000-07:00

So, you're probably wondering if I ever get a chance to cook these days since my posts have centered primarily on my eating adventures outside of my home. Well, the answer is yes, but not as much as I'd like to nowadays. I'm wrapping up my first year in business school (whoo-hoo!) and it's another week of finals, so blogging has been a feat eventhough I manage to take pictures of my meals.

This past weekend, my mom prepared a wonderfully traditional Lao dish: meat stew with fresh dill and Thai green eggplants (otherwise known in my language as Aw Seen Sai Puk See kup Maak Keuy. So hearty and oh-so-GOOD! You have to eat it with piping, hot sticky rice and it's only as great as the bounty of fresh vegetables that you have around. As I was washing the baby lettuce, cucumbers, dill and other baby greens, I couldn't help but gush over how much I love this time of year when you can wander into my local grocer and go bonkers over the fresh produce lining the aisles. It can honestly make a gal like me do cartwheels (in my head, that is).

I'm just posting the pictures for now, but if you want the recipe, you'll have to wait until after I've (successfully) battled my finals this coming week. Wish me luck!

Oh yeah, we always have many interesting tastebuds in my family, so my dad really wanted some grilled fish stuffed with fresh chilis, dill and tender, feathery fronds of theThai cha-om (a fragrant herb grown in Thailand & Laos) plant. It was quite yummy.

Buzzed over FoodBuzz + Lobster and Kobe Beef

2010-06-02T04:40:00.000-07:00

Yep, you're staring smack dab into just a part of my dinner from this past weekend. And yes, I, too, needed a bib while snapping this shot.

Last week ended with a few notable experiences and as always, nothing short of amazing. I'll be among the first to let you in on a little snippet of what's been going on behind my blog. As a featured publisher with FoodBuzz, I had the opportunity to debut my first on-camera self for a marketing video that they're in the midst of producing for their company. I didn't know what to expect when I stumbled on set (a real, live set with cameras, lights and a director's chair to boot), but I was greeted with the sweetest crew ever and couldn't have asked for a more positive and memorable experience to showcase my blog and my love for food and of course..FoodBuzz!! I had butterflies swarming in my tummy when I first got into the hot seat, but quickly warmed up to the camera. My hubby was on hand to lend his support and I met such wonderful fellow food bloggers, the day couldn't have began on a more perfect note. I left feeling even more jazzed about my blog (although, I must admit that my head might have gained an extra inch or so in its circumference from all flattering remarks I received on my performance). Don't worry. Should this blog become something more than my own foodie obsession, I shall not forget all my devoted fans--and if you're reading this, I'm talking to you!

So, did I venture into San Francisco just to have my 15 (actually 30 minutes) in the spotlight? If you know me, you already know the answer. Heck no! Actually, my hubby and I were in the City to celebrate the first portion of our wedding anniversary. I say first b/c the 2nd portion is to be continued in our summer travel adventures (so, make sure you stay tuned during the upcoming months).

I'm going to make this short and sweet b/c like you, I am skimming blogs for the visuals. So, here you go!

Lunch at Luna Park in the Mission District: Grilled, beer marinated half chicken w/arugula, grape tomato and avocado salad and roasted fingerling potatoes. The mussels were delish! and cooked in a wine broth sprinkled with fresh chilis, cilantro and lime and served with a side of fries. Okay, I'm in love with the metal measuring cup the fries were served in---so easy to please, I am.

And then the MOST out-of-this-world dining at 5A5 Steak Lounge in the Financial District of SF. I've eaten at many lavish steak establishments and tried many cuts of beef, but I must attest to the quality, ambience and service at 5A5: 5 Stars ALL arround!

I had done some yelping and googling the night prior and made the reservation (with my fingers crossed and all). The hubby hasn't dined on a really great steak or rib-eye since our time in Hawaii, so I figured this would be it. And boy, it was! We arrived for an early dinner and the service from start to finish was impeccable. Our water glasses were constantly being refilled w/o either of us having to ask and each time one of us got up from the table, we'd return with our dinner napkins neatly folded and placed back on the table. Not only that, but our waitress was incredibly knowledgeable about EVERY aspect of the menu and even started with an orientation of what to sample and consider. And yes, the decor and ambience is a bit more on the swankier, modern contemporary side, but the service lacks the pretentiousness that a typical place like this would garner.

Our Menu for the Evening:
--Himachi Shooters w/ponzu dressing
--Warm house-made bread w/bacon bits
--Lobster tempura (that's the 1st picture you saw)
--Dayboat scallops w/fennel, prosciutto & black bean sauce
--Bone-in ribeye with bbq demi glaze
--Australian kobe beef
--Macha green tea doughnuts w/homemade peach ice cream

NOTE on KOBE: I've only heard about Kobe beef, its origins in Japan, and the tender love and care that farmers pay to their prized Wagyu cattle by massaging and feeding them the best. Because of the way these cattle are raised, they produce the most tender and well-marbled beef you'll ever taste. I have to say that I was a skeptic and really couldn't understand what all the fuss was about until I bit into my first sliver of Kobe beef. Damn! It was THAT good..if not more! Yes, it is pricey, but a small 8 oz. steak will have you singing showtunes in no time...well, that or humming to whatever the cast of GLEE just sang. Either way, it is definitely worth every bit of what it's cracked up to be.

Chicago, Baby!

2010-05-23T03:46:00.000-07:00

Dear Chicago,

I've only heard about you through Oprah and read about you in one of my favorite childrens books, Chasing Vermeer, that chronicles the artsy adventures of a duo of young sixth graders through Hyde Park. But more recently, my friendly couple of Chicago transplants, M & B, further piqued my budding curiosity with the city of long-winded politicians and former home of the Obamas.

So I went. Okay, so it was really to celebrate J's birthday, but I went to see you. It was a blind date and we only met briefly, but you've totally won me over..deeply. It was short, yet sweet and here I am back in California still tempted to return. Your amazing architectural icons took my breath away--little by little--I found myself completely captivated by your charm. From the grandiose John Hancock Tower that took me miles above the city to the gothic castles that made up the University of Chicago, I was beyond mesmerized. Your neighborhoods in Wicker Park, Andersonville and those nestled by Lincoln Park made me envision how happy I could be running through the city, wind whispering in my ear as I make my way along Lake Shore Drive, while crooning jubilantly towards Lake Michigan. Yes, I could really be happy with you, Chicago.

And until we meet again, here are my best memories of you.

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Wicker Park/Bucktown: Big Star Mexican Food (no signs at all, just happy people dining al fresco)

**Walking along an up and coming Wicker Park, the first thing that caught my eye were the mustard yellow chairs in front of a remodeled gas station that serves up the freshest fish tostados, pork belly tacos and mini glasses of Schlitz beer to wash down the goodness. By far, the best meal of my trip--cheap, quick and so much fun!**

Making our way to Millenium Park. The entire park felt like I had just wandered on to the set of Alice in Wonderland. The neatly manicured hedges adorned with vibrant lavender-, rose- and tangerine-colored tulips made me want to set up tea time right smack in the middle of the park. Oh, if only, right? And then there was the "Bean" (or formally known as Cloud Gate). Now a Chicago landmark, this was the hub of touristy activity. Of course, yours truly just wanted to take a peek.

The Chicago Water Tower was the only building to withstand the Great Chicago Fire of 1871.

And of course, dinner at Reza's Restaurant in the lovely neighborhood of Andersonville thanks to our native Chicago tour guide, Rose. We feasted on a huge family dinner that consisted of herb roasted feta cheese w/tomatoes and black olives, baba ghannoouj, grilled (moist and soo tender) chicken & beef skewers, dill rice and possibly the most buttery chunk of grilled Chilean sea bass I've ever tasted. I was filled to the brim after this extravaganza and if I recall, I think I may have had to unbutton a few buttons to make room for my extra belly. The portions were ginormous, but our waitress could have benefited from a bit more practice. After dinner, Rose gave us a personal whirlwind tour of much of Chicago and I can honestly say the womyn knows her city (and her food)!

And then of course, capping off our weekend with our hostess through the outskirts of Hyde Park and the University of Chicago campus. If there's any campus on your list of places to visit, U of Chicago has got to be one of them. Taking a cue from our bus driver into Cottage Grove, we took the scenic path on foot towards the University and had an amazing time. The gothic structural castle-like wonders teeming with ivy are drool-worthy for anyone who appreciates a dose of beauty (and may even cause you to imagine that you're among royalty or even gargoyles for that matter) and the lush green sycamore trees that line the entire block will simply knock your socks off.

A Tribute to Oakland..one of many

2010-05-13T00:54:00.000-07:00

This city gets a bum rap. There are those who scoff at the mention of its name and are more than quick to pass it on their way into San Francisco. But let's stop for a moment and think of all the little treasures in life that you've possibly overlooked merely b/c you didn't take a second glance. I'm talking about my beloved Oakland. Berkeley's little sister past the Alcatraz border (the street, not the island) that moves to the beat of its own spoken word artists.

Many moons ago, as a college student who pretty much cooked her way through school as a means of sustenance and securing lifelong foodie friends, Oakland was my mecca of an ethnic food enclave that served up some of the best Chinese dim sum, fresh rice noodles, hearty Vietnamese pho, and in my case, fresh, green papaya (so perfect for my papaya salad obsession). I remember making Saturdays my "Let's Venture into Chinatown in Downtown Oakland" days and hopping on the 51 bus line to make my 45 minute jaunt into a hub of life and personality that only Oakland could have provided for me at the time. As I oohed and ahhed over the bounty of the greenest bok choy, ong choy and scents of star anise that clung to the glistening skin of succulent Peking ducks hanging from the shop windows, all I could think of was how I missed home and being surrounded by so much food. To this day, the sight of these ducks brings me back to Oakland.

I will be updating this post with more pictures of Oakland's Chinatown (so please stay tuned), but for the time being, I wanted to capture a scene from my dining al fresco at the lovely Levende East Restaurant in Historic Old Oakland and getting a chance to sample a tidbit of the city's lunch-time Farmer's Market with my amazing friend and budding vintage fashion guru (and fellow Dragon Fruit lover), Miss. Jenny. The restaurant screams of swanky/cool/casual all at once, and J and I were able to walk right up to it with our bag of cherries in hand.

BTW: In case you're wondering. I will only blog about restaurants that I feel are worthy of the rave and have received my personal stamp of approval (thanks to my handy dandy tastebuds).

On our lunch menu:
Starting off with a savory tomatoe bisque topped w/caramelized sweet onions & fresh chopped basil that was thoroughly enjoyed with a crispy grilled cheese sandwich that could have been an entire meal in itself (it was THAT good!)

And then followed by a sweet braised pork belly with a light salad mizuna greens and tart apples, shitake mushrooms with a champagne dressing.

And finally, we nibbled on some good ole' Latin American favorite: fried plantains w/brown sugar.

I love seeing the ooey goodness of cheese being pulled apart.

And then from the there was the farmer's market..so fresh and yet another reminder of why I love California.

And of course, my dear Jenny: the coolest chick ever! She never disappoints me when it comes to our eating adventures--which is precisely why we are headed to Chicago together to celebrate her amazingness. Check back next week for a food tour through the eyes and mouth of yours truly as I devour my way through the Windy City! So excited! I've already put in a request to my host to have my bib & spork ready as soon as I land.

Drools for Dragon Fruit

2010-04-30T22:21:00.000-07:00

There are some fruits that even my undiscriminating palate will think twice before diving into and devouring. For me, this fruit is no question the once-feared, but now happily revered, Dragon Fruit (also known around the world as the pitaya). I first saw this little magenta-colored bearded fruit lining the street stalls of the local vendors in Honolulu's Chinatown and was immediately scared off by its beasty appearance and name. Really? Dragon Fruit? My initial thoughts went something like this:

Hmm..what ugly little beasts. How can anything good possibly come from a fruit named after a dragon? And how in the heck do you eat them?

I brushed them off and hastened toward my the rows of mangos and papayas calling my name.

Fast forward a few years later and my friend re-introduces me to Dragon Fruit b/c her mom grows a tree of them in her Southern CA backyard. I'm not sure if it's because I can't seem to muster up the courage to refuse any food that's offered to me or b/c I really wanted to give the bearded dragon another chance to win my heart, but either way, I tasted them and guess what? I actually like them. (Now, if only I could convince my hubby and parents to join me--but, they beg to differ and still hold fast to my initial thoughts of the fruit).

For those of you who are unaccustomed to DF and are going to live your culinary adventures vicariously through my blog, then here's what I THINK they taste like. Imagine biting into the flesh of a kiwi fruit but tasting a jicama. Peppered with what what resembles tiny black sesame seeds floating in a sea of whiteness and enveloped by the most beautiful magenta skin, the dragon fruit is not to be dismissed. The skin is inedible, so don't go chomping down on it, but all that white stuff is fair game for your chompers. It's crisp and refreshing and also reminds me of the consistency of a watermelon b/c as part of the cactus family, the fruit retains a lot of juiciness in order to survive hotter climates.

So, as I was enjoying my time with my newfound friend, my hubby got hungry and whipped up a spicy stir fry dish of morning glory and pork belly (or as my parents would call it: 3-layered pork--meat, fat & skin). Being the food-tographer that I am, how could I possibly resist a prime opportunity for a photo? I couldn't. So, here you go! And I loved how the place mat is the same lovely color as my dragon fruit. My good friend, Julia (whose birthday we just celebrated), got the mat as a gift for me from Vietnam. I'm so excited it's making its debut on my blog. Enjoy!!

Morning Glory & Pork Belly Stir Fry Recipe

Freshness:

1 lb or 1 strip of pork belly (the butchers usually sell them in strips, so this would be ideal), sliced into 1/2 inch strips

1 handful of morning glory aka water spinach (look for the On(g) Choy sign in your Asian grocery store), washed & cut into 3 inch lengths

2 garlic cloves, crushed & minced

Juiciness:

1 tbs of chili oil w/soy protein (for those who love the heat)

1 tbs of canola or extra virgin olive oil

Dash of black pepper

2 tbs oyster sauce (I'm highly partial to the premiuml Lee Kum Kee brand b/c it imparts such a wonderful flavor--although any brand will suffice)

1 tbs fish sauce (I absolute love the Flying Lion Brand "Phu Quoc" fish sauce).

NOTE on the Fish Sauce: I provided the link to Amazon and it's priced at a whopping $7.99. But if you visit your Asian grocer, the price will range from 2.99-3.50, so you can take you pick as to where to acquire it. This fish sauce is by far the best and I tend to use this brand in nearly everything I cook ever since my college days when I found that ALL of my Vietnamese buddies had a stash of this brand in their kitchens.

How-To: Quick & Easy, but DELISH!

Heat the oil in the pan under a medium flame. As the oil is heating, add the minced garlic and watch carefully. Before the garlic browns completely, pile in the pork belly and season with the fish & oyster sauce & drizzle in the chili oil. Add the black pepper and give the pork a quick toss to coat the meat.

The best stir fried pork belly is one with a crispy skin on the pork, so do not stir the meat anymore. Allow the pork to cook and brown and watch as the skin becomes nice and crispy. This should take about 3-4 minutes per side. Once the pork is cooked, toss in the morning glory and give it a quick stir fry for about 1-2 minutes and your dish is done! Do not overcook the morning glory or else it will become soggy and lifeless--make sure it's tender to the bite and still green.

The sauciness of this dish will come from the water in the stems of the morning glory b/c this vegetable is grown in a watery environment, which allows it to grow quite long. My mother says that back in Laos, this dish was possibly the most lowliest food among commoners b/c it's pretty much considered a weed and takes very little to cultivate as it naturally thrives in the Mekong waterways. Nevertheless, she loved it and we grew up eating this regularly in our home. Given its humble orgins, morning glory is simply delicious and I love how the simplest ingredients impart the best memories of my childhood surrounded by food and a wonderful mom who nourished my love for all things that go into my belly.

Foodbuzz 24, 24, 24: Point Reyes Oyster Slurp 'n Burp Bash!!

2010-04-25T23:13:00.000-07:00

When I found out that Foodbuzz had selected my entry to be among 24 of their featured publishers across the world to showcase my love for grubbing on the season's freshest catch, I was beyond enthralled. Aside from the fact that this post would become one of my top favorites, it was truly an opportunity for me to pay tribute to (quite possibly) my most treasured gem of the sea: oysters, baby!

With the climate just ripe for slurping and burping and the abundance of fresh, spring produce making its way to our farmer's markets, nothing is better than shucking away to our heart's delight. I'm talking about the fresh little suckers nestled on the tip of the pristine waters of Tomales Bay, just 10 miles from San Francisco and a short drive from the Point Reyes Station. Founded by a trio of marine biologists, the Hog Island Oyster Company is famous for their succulent Sweetwater oysters that taste just like it sounds.

Here's a glimmer at the menu created exclusively for the Bash:

Starting off with...
1. Farm fresh and into my mouth Pt. Reyes Sweetwater Oysters sprinkled with backyard meyer lemons and tabasco sauce
2. Korean-style BBQ with lemongrass/ginger marinated chicken wings & ribs
3. Grilled steak lettuce wraps with baby red & green bib lettuce & frisee w/a drizzle of spicy chili garlic sauce
3. Farmer's market veggie kabobs: button mushrooms, zucchini, colorful bell peppers

And Some Sweet Nibbles
4. Sweet, ripe and oh-so-darn delicious strawberries served up in wooden pint baskets
5. Meyer lemon & French vanilla bean creme brulee featuring organic Straus family cream
6. And a special surprise tres leches cake for J's Birthday...O-MA-GAWD!

All guests were instructed to secure an additional compartment for their bellies. Luckily, all of them did just that (and judging from the fact that there was next to nothing left over, I think some even bought spares).

And are you ready for more?

Juicy ribs grilled to the optimal level of deliciousness. Plus, I was so infatuated with my friend, Jen's, dress pattern that I decided she should place a plate of ribs on her lap, a golden mango in her palm and Okui Farms strawberries in the cup of her hand. Jen was more than delighted to grant my wishes as long I gave her oyster slurping breaks in between takes of my food styling. I happily obliged and limited her breaks to 5 minutes. Hey, who says I don't treat my models well?

Love me some freshly-squeezed blood orange juiciness.

I would like to thank my wonderfully talented hand models: Lisa, Jen & Elaine for lending me their lovely lady fingers b/c my own chubby little sausages for fingers surely would not do my food any justice :).

...and another special shout-out to my girls, Julia and Elaine's, amazing Korean lettuce wraps with grilled pork belly & onions resting on a bed of sesame leaves (oh, I wish I had gotten a shot of the adorable leaf but I was so consumed by the goodness) topped with fresh slices of garlic, jalapeno peppers and a sesame oil dressing (and I topped mine with more chilis..hehe!). Thanks J & E!!!

Oh, and my girl Jennaaay also brought me dragon fruit and I'm going to save those for a special session of its own b/c it's too gorgeous to not do so.

We also celebrated a birthday of my girl, Julia. Happy Birthday, sweetie!!! Such a superstar, you are to have 2 cakes to choose from!

And doesn't J.J. look lovely with her adorable hat and golden ranuncula tucked in her hair? And the way the light bounces off her soft tendrils? I thought so :)

So, it just occurred to me that many of the my fabulous bash-goers have names starting with the letter "J." Thanks guys (and gals) for sharing in an amazing experience of oysters, sunshine, BBQ and great laughter. So, until next time, slurp on!

In the words of J.J: 'Positivity of the Day:
Celebrating with awesome friends & family AND being dazzled by all the compliments of passersby and neighboring oyster eaters who consistently commented on our food styling and decor for our bash.

P.S.
And of course, many heartfelt thanks to my hubby who lugged my butt all the way to/from Point Reyes while playing the part of grill master for the bash and my sis for being my sous chef/creative guru for the event. Couldn't have pulled all this off w/o you guys. And lastly, THANK YOU FOODBUZZ for allowing me the opportunity to pour my heart into what I love most!!!

Celebrating with Good Fortune Lao Beef Salad {Larb}

2010-04-21T01:05:00.000-07:00

This past weekend, my family celebrated our Lao New Year. As with ALL celebrations in my household, home-cooked food was the star of the evening. As a symbolic gesture of prosperity, my mom made her famous Lao beef salad, otherwise known as larb (also spelled & pronounced laab and rhymes with the automaker Saab, get it?) Should the country of Laos have a national dish, larb would definitely be the one b/c by definition, larb means good fortune, so oftentimes, you may hear of it referred to as the 'good fortune salad.'

There's many variations on this dish and you can certainly prepare it with minced chicken, pork, fish or even rare steak, but my mom chose grilled beef this time around. And since I will jump at any opportunity to take my tastebuds out for a joy ride, this dish ranks among my favorite and immediately stirs up images of piping hot sticky rice cooked in traditional bamboo steamers ready to take a dip in a savory salad of minced beef loaded with the tanginess of lime, spiciness of red Thai bird chilis, freshness of mint/cilantro/kaffir lime leaves and nuttiness of toasted rice powder. Oh, and did I mention that larb is also best eaten with your personal tongs (and by that, I'm talking about your itty bitty fingers, folks). Use the ball of sticky rice to scoop it up in one mouthful and trust me, your host/esses will be so impressed with you, your odds of getting invited back for another home-cooked meal will have increased substantially. Well, okay--it would definitely be the case in my house, but hey, I'm also quite easy to impress.

So, let's get 'grubbin!

Lao Beef {Larb} Salad Recipe:
Feeds 4-5 adults with inflatable bellies or 1 of me..haha! J/K. But really, if you're going to make larb, you better invite some friends, food bloggers, co-workers or the dorky guy in the next cubicle over b/c it's no fun eating alone.

1-1/2 pounds lean beef steak or sirloin (extra lean is even better)

1 teaspoon salt
2 tbs toasted sticky rice powder
5-8 sprigs of cilantro, coarsely chopped (and 3 more sprigs reserved for garnish)
1/4 cup of bean sprouts (for garnish)
2 green onions, finely chopped
5-8 sprigs of mint, coarsely chopped (and 3 more sprigs reserved for garnish)
5 kaffir limes leaves, finely chopped or minced
5-8 sprigs of Vietnamese coriander
2 slices of galanga, minced
1/2 stalks lemongrass, outer peel removed, trimmed, and minced
2-6 Thai bird chili peppers, thinly sliced (remember, you control the heat intensity)
1 tsp of red pepper, dried & crushed
2-4 tbs fish sauce (measure according to taste)
1 large lime, juiced

And if you're feeling adventurous and authentic, add in:
1-2 tbs of fermented fish sauce (padek sauce or Laotian ambrosia in my home :)
1/4 cup of beef tripe, cooked & thinly sliced

Cooking the Beef:
1.Grill beef for 6-7 minutes on medium heat/flame OR until it is medium to almost well-done. Transfer meat to a cutting board and and let rest for about 5-10 minutes to seal in the juices. Never cut into meat right after you cook it b/c you'll lose all the natural juices.
2. Thinly slice the beef, making sure you're against the grain
3. Finely chop or mince the beef and then...

Mixing the Larb:
4. Add in the toasted rice powder, herbs and spices, crushed dried red pepper,{fermented} fish sauce and lime juice.
5. Toss the salad and season well according to your personal taste. Experiment with adding more (or less) of any ingredient to accomodate your tastebuds. Remember, the flavor combo you're seeking is: spicy/tangy/salty/YUMMERS!

Garnish:
Of course with any culinary creations, you want to feast with your eyes first, so top your salad with fresh cilantro, mint and bean sprouts.

Grub:
The dish is best eaten with a cheesy smile alongside other foodies, warm sticky rice, green Thai eggplants, crispy cucumbers, lettuce and/or Chinese long green beans.

And some images from Lao New Year at the temple.

Churros + Helado + Blackberry Margarita = Wowza!!

2010-04-15T02:19:00.000-07:00

I think the title of this post provides a pretty accurate formula for my happiness today. My good friend (who is one fabulous photographer and to whom I owe a tremendous debt of gratitude for being the catalyst to launching my food-tography adventures) returned from a recent business trip to Turkey and what better way to welcome her back to the States than over great food and picture snapping.

I love it when the two of us hang out and we whip out our DSLRs and go trigger crazy. The waiters and busboys were so kind to wait until we finished snapping and eating before bringing us our next dish. We met at Zocalo--a contemporary Mexican-style restaurant whose decor is definitely worth writing home about--and enjoyed a wonderful 3-course steal of a meal for $20. Yes, you read right. Twenty smackers for beef flautas, pork chops, chicken tostadas and churros con vanilla helado (ice cream!). Warm and crunchy on the outside with just the perfect amount of cinnamon sugar and a gooey layer of decadence inside, the churros were devoured with our plate of vanilla ice cream. It's hard to imagine that we actually took time out to snap the pictures you see, but so's the life of foodie photographers--how could I possibly not share it with you, right?

P.S. And their service is exceptional--not to mention their blackberry margarita made with 100% blue agave nectar so you can definitely taste the difference. Okay, I'm drooling again. Must stop writing!

Oh, and just in case the collage image is too miniscule for you see, here's my shot of dessert.

2010 Pebble Beach Food & Wine Festival

2010-04-13T01:46:00.000-07:00

I'm back and recovering from an AMAZING day of pigging out at the 2010 Pebble Food & Wine Festival. One word: AWESOME! A couple of weeks ago as a Featured Publisher, I won two tickets to attend thanks to Foodbuzz and have since been secretly carving an extra compartment in my tummy to make room for my eating extravaganza.

Did it work? Heck yeah!
Was I stuffed? More than you can possibly imagine!

Let's recap, shall we?

I could barely contain my excitement as I stumbled out of bed and peeked into the outside world only to be met with a gloomy overcast that made the quiet tapping of a light drizzle slightly audible on my window panes. But rain or shine, I wasn't going to let the weather dampen my mood, much less my appetite. As my hubby and I drove the 3 hours towards Pebble Beach amidst the bucolic landscape of lush, rolling hills dotted with what I later realized were sheep (except without my glasses, they resembled more of the pale brown caps of button mushrooms) and fields of fresh, seaside artichokes, I couldn't help but roll down my window to breathe in the salty crispness of the ocean air.

By the time we arrived at the event, the rain was already pounding the pavement. We hurried inside and were instantly greeted by a smiling volunteer who handed us our keepsake PBFW wine glasses. We started off by taking a walking tour of the entire venue and scouting out the different stations. Is it hard to believe that our very first stop was at the swanky Belvedere Vodka booth where the pretty bartenders were concocting the most delectable fruity cocktails of the evening. Just the right amount of pucker, sweetness and vodka dressed up with fresh sprigs of mint and muddled fruit. Wanna take a glimpse of their bar menu?

--Pink Grapefruit Yuzu Sour (with hand-squeezed lemon & yuzu juice, egg whites and a touch of honey)
--Belvedere Black Raspberry Julep (muddled on the spot with raspberries)
--Citrus Gimlet (with lime juice spiked with simple syrup)
--My Favorite: Belvedere Orange Nam Som Kun (w/fresh OJ, lemongrass, chili, mint and lime & mandarin juices)

And let's not forget the amazing food and even more amazing chefs who created them! My highlight for the evening was getting Food Network's Iron Chef Morimoto & Chef Michael Chiarello to sign my Foodbuzz apron! So jazzed and big THANKS to fellow Foodbuzz feature publishers/bloggers,The Ravenous Couple, for giving me a heads up on the apron & Morimoto..much love your way!

But note to my readers: If you want them to sign anything, they are more than happy to do so....BUT if you want to chit chat, that's another story. These guys are so busy running around, it's pretty nuts. Oh, but I did score tickets to Cochon 555 for tweeting (@foodbuzz) Morimoto's dish of steamed pork dumplings w/fresh cucumbers and scallions eventhough by the time I got to their booth, the only thing they had left were the empty bamboo steamers! Oh wells, I got to rub elbows with Morimoto and the hubby was even more thrilled than I was :)

In my dazed state of epicurean euphoria, I graciously accepted a plate of what I initially thought was a duck confit. Little did I realize that I had just gobbled down a tender, juicy piece of...dare I say, goat? Yep, it was so funny b/c I was approached by a man who asked me if I knew what I had just eaten? When he told me it was goat meat, I was pleasantly suprised. Wait. Not gamey. Melts in my mouth goat meat? I later found out that the kind gentleman was actually the very talented Executive Chef/Partner Mark Sullivan (pictured in upper left of collage, below) of Spruce Restaurant (SF). He was so nice and even took the time to sign my Foodbuzz apron :) Thank you! Next time you're in SF, be sure to check them out and try their Marin Sun Farms goat confit with turmeric dates & carrots.

Among many other culinary masterpieces, here's some that I tried and enjoyed:

1. Pan-seared baby lamb chop popsicles w/micro greens. My FIRST taste of lamb that wasn't gamey. This is a definite winner in my book. (US FoodService, SF)

2. Artichokes "A' la Grecque" with cured meyer lemon and aged jack cheese &Tide Pool in-a-cupwith abalone, crab, urchin roe, shellfish consommè, sea water & seaweed (Lodge at Pebble Beach)

3. Spicy Crab & Nantucket Bay Scallop ceviche with rangpur lime, hearts of palm and fresh olive oil (Marinus at Bernardus Lodge)

4. Peanut Butter Crunch, milk chocolate bavarian, salted caramel cream (Pastry Chef Anastasia Simpson of the Inn at Spanish Bay, Pebble Beach, CA)

5. Smokey Paprika Rubbed Grilled Octopus Spiedini with Olive Oil, Braised Marble Potato, Pickled Onion and Salsa Verde (Chef Michael Chiarello of Bottega, Napa Valley)

6. Smoked Braised Pork Belly, Garnet Yams and Port-Blackberry Reduction with Fresh Origins Micro Celery (Chef Mark Ayers of Pacific's Edge, Carmel, CA)

My personal favorite dish:
Northern Vietnamese-style halibut with vermicelli, fresh dill, scallion, peanut and a pineapple-anchovy sauce from a fellow Southeast Asian, Executive Chef/Owner Charles Phan (Slanted Door, SF)

--Tender morsels of pearly halibut pan-seared to perfection with aromatic dill fronds nestled on a bed of rice vermicelli...yum and yummer! I love how they cook them in small batches and plated them right from the stovetop.

My personal favorite wine:
Hartwell Vineyard's 2008 Estate Sauvignon Blanc. The darling grand-daughter of this Napa Valley family vineyard, Jennelle (pictured below), was such a sweetheart to us and even managed to insist that we take home a complimentary bottle of her wine. Clean and crisp with subtle notes of mango, passion fruit, grapefruit and vanilla. I know this wine would have been the perfect complement to a grilled chicken or seafood dish. I say would have been b/c the hubby enjoyed his fair share of the bottle right when we got home. Oh well..this is just another reason to visit this family operated winery the next time I'm in Napa.

Khao Soi {Noodle Soup} on a Rainy Day

2010-04-04T23:46:00.000-07:00

Khao Soi Noodles (in Lao: ເຂົ້າສອຍ, in Thai: ข้าวซอย).

This is perhaps the dish that made me realize that my hubby was (and is) the real deal. I figured that any man who would feed me like this for all the days of my life was probably a keeper. Before we met, I had never even heard of this dish and quite aptly so b/c khao soi ( pronounced 'cow-soy' and which literally means 'sliced rice' in Lao) is traditionally a noodle soup that is prominent among homes and street-side vendors in Northern Laos and Thailand. I've read that in Thailand, the broth is curry-based and is usually topped with crunchy fried egg noodles, but I have yet to try that version. In our house, we make the Lao version that's been adapted to fit our palate and however our moods dictate.

It's been raining these past few days and I suppose it's right what they say about April showers bringing May flowers because that's all Mother Nature has been dealing to us in Northern California. What better way to celebrate the rain than bury my head over a steamy bowl of khao soi and slurp away to my heart's delight. With some beef neck bones and pork ribs, I cooked up a broth flavored with kaffir lime leaves, ginger and celery. I love the aroma of fresh herbs simmering away in my stock pot on a cold, gloomy day. It's these little moments that make me feel right at home.

And of course, khao soi would not be complete without its topping: a rich, creamy layer of ground pork that's been flavored with freshly chopped tomatoes, ginger and none other than the infamous fermented soy beans. Oh, I know what you're thinking. Soy beans I like, but fermented? What the heck? Spicy, what is up with you and these stinky ingredients? Haha! Well, you may say stinky, but I say...damn GOOD, that's what!

And quite frankly, if I may be the first to point out: Aren't the best foods also some of the stinkiest? In the Western world, I believe this title would have to go to all the smelly cheeses (yes, all my lovers of formage) that we know and adore so much. Stinky, but highly addictive, right? Well, the same can be said for the foods of Southeast Asia. The stinkier, the better! And in all honesty, I don't even smell the fermented soy beans once it's simmering with the other ingredients. And when it's all said and done & you're busy diving into this bowl of goodness, the soy beans do a wonderful job of imparting a nutty flavor to the dish and this is just one of the many reasons why I love it! Top it off with some spicy chili peppers, a squeeze of a juicy slice of lime and sprinkle with some basil, cilantro, green onions and crisp bean sprouts and I can (almost) guarantee that you'll forget it's even raining in the first place.

Recipe to follow soon! I promise!

Sweetness in Berkeley (Part Deux)

2010-03-28T18:14:00.000-07:00

The theme song from Cheers says it perfectly: "Sometimes you wanna go where everybody knows your name." Well, not everyone knew my name (and that's okay for now), but the lovely lady behind the counter (whose name is Rachel and also happens to be one of the owners) at the newly restored Elmwood Cafe greeted me as if she did and I couldn't be more delighted. There is something wonderful about walking into a new place and being greeted with a warm smile that makes you feel as if you're one of the regulars. It speaks to the culture of the establishment: We value our patrons and we care enough to make you feel special.

This was my first impression of the Elmwood Cafe. I had seen it as it was being renovated from the former Soda Fountain into what it is today: A spacious cafe straight out of a 1920's Pottery Barn catalog supplanted on the corner of College Avenue & Russell. The entire time I was in there enjoying my fresh-squeezed glass of orange juice, I couldn't help but swoon over Elmwood's interior decor. It is very cozy and I loved how the interior windows of the cafe allows you to glimpse into Mrs. Dalloway's bookstore next door (although, this might be a slightly biased opinion coming from a bookworm like myself).

But what makes Elmwood really stand out (at least in my book) is its socially-conscious business model: half of the cafe's profits will go towards a charitable organization or endeavor based on what their customers decide. Yes, so the likes of you and I can directly impact where & how our dining dollars will be spent. As a business student whose passion lies in the realm of corporate social responsibility (CSR), I cannot reiterate how awesome this is. So, yeah, you'll pay a bit more for your latte or coffee, but you'll also be able to magnify the impact of that extra buck or two to support something that you believe in.

In a time when our economy is forcing many small mom and pop businesses to close their doors, Elmwood is going against the grain and doing something that may seem mind-boggling to some, but in my book, quite ingenious and pretty darn inspiring. I hope you'll join me in supporting the heart (and backbone) of our economy: wonderful mom and pop businesses such as Elmwood. And as I learned in my corporate finance course this week, you should never underestimate the powerful implications of consumer demand. After all, we are the ultimate drivers of the marketplace; let's not forget that.

Walking back down College Avenue, I spotted a cute vintage Volvo--she's a beauty, alright.

Swinging a hat box in hand. I love decade hopping!

Sweetness in Berkeley

2010-03-28T03:47:00.000-07:00

Contrary to what you may think, I don't normally have a sweet tooth. If anything, I prefer the tartness of fresh tropical fruits over the sugary eye candy that tempts my food-tography. But then, there are those days that I contradict myself and my sweet tooth begins to feen for some sweet decadence. So, where does one go to satisfy spontaneous sugary cravings?

Berkeley. Home of my alma mater (Go Bears!); the city across the bay from San Francisco that boosts its own eclectic array of flower children's children from the 60's, political activism, the monolithic Campanile, and quintessential College Avenue.

Yes my friends, College Avenue: the little strip in North Berkeley that makes me feel like I've taken a step back into the 1920s where hand-churned ice cream can be bought for a nickle and I can walk up to a soda fountain to sip a refreshing lemonade. Although, truth be told: I have no idea if this was the case during the 20's, but I like to think it was and oftentimes, my kiddish imagination runs amuck, so bear with me now.

***********************

Ici (pronounced ee-see) Ice Cream Shop: Owned by former pastry chef, Mary Canales, of the famous Chez Panisse Restaurant, this is by far the best ice cream I've ever tasted. It is the sole reason why I can no longer buy the store-bought ice cream. Theirs is made fresh daily and the flavors are always a surprise. They churn out the best and most unique flavor combinations I've ever seen in any ice cream parlor, including lemon verbena, honey citron chamomile, rose petal, candied blood orange w/chocolate chip, and passion fruit lime--basically, you name it and they probably have already thought it up. Oh, and if you're lactose intolerant, don't worry b/c they always have a selection of sorbets to choose from as well.

But to make the most of your experience, you MUST have your ice cream served in their hand-crafted organic sugar cones that, too, are made fresh and piped with chocolate to seal in the tip. But be forewarned that if you go on a sunny afternoon, the line can get pretty scary, stretching down the entire block of College Avenue with wait times upwards of 45 minutes. Luckily, we went there right at 1pm, so many people were still enjoying their lunch. My advice: Have an early lunch and beat the lines b/c it is soo worth it!

We made a little friend as we were licking our cones outside. Her name is Coco and she is a cutie pie. I felt so bad as she longingly gazed at my double scoops of orange chocolate chip (possibly hoping for me to drop my cone), but I knew it was for the best that I indulge for the both of us.

Summer Kitchen Bake Shop: As I was savoring my ice cream cone, I was lured into this shop by the sight of red raspberries nestled atop chocolate cupcakes with ribbons of silky raspberry-specked buttercream frosting. So, even before finishing my cone, I had my mind made up to bring home some cupcakes. Little did I realize that it was never slated to make it back home with me. An hour after walking around Berkeley, I couldn't resist and popped the entire scrumptuous piece of chocolatey yumminess in my mouth. Omagawd! The buttercream was super smooth, soo airy and had just the perfect amount of sweetness.

Hot Pot Party

2010-03-27T01:35:00.000-07:00

The Thais call it suki. Japanese call it shabu-shabu. In America, it's widely known as hot pot and in my home, the literal Lao translation is seen joom or 'dipped meat.' Whatever you call it, it's damn good! Basically, you have a pot of broth that's been flavored with whatever the heck you want (it's your hot pot, after all) and then uncooked meat, fish or poultry and a fresh medley of vegetables are dipped in the broth to allow them to cook.

It's the best fix for a dinner party where all you have to do is assemble the ingredients and your guests are the ones doing all the cooking! I would just like to take a moment to thank whoever invented this dish b/c it is genius! No slaving over a hot stove for days. Just unpack, wash, chop and wha-la! Let me repeat: Genius!

But honestly, the best part about this meal is that it really brings people together. Your family and guests will be able to eat and play at the dinner table while engaging in jibber jabber and as each ingredient is dipped into the hot broth, the broth itself gets more flavorful. At the end of the meal, I like to take my little bowl and ladle a heap of this umami goodness so I can sip and fully enjoy the flavors of the meal. It truly is a snippet of my paradise at the dinner table.

So this past week, in celebration of my mom's birthday, I prepared a savory mix of all her favorites: calamari, jumbo prawns, thinly sliced beef and quail eggs with a healthy side of bok choy, napa cabbage, fresh shitake and enoki mushrooms all dipped in a tangy and slightly spicy tom yum broth infused with slices of fresh baby ginger, galanga, aromatic kaffir lime leaves and lemongrass stalks. The result: a fragrant, steamy hot pot celebration to remember.

Hot Pot Tom Yum Broth Recipe.

Instead of 1 tbsp of tom yum paste, I usually put in at least 2 tbsp (but of course, season your broth however you wish).

The beginning of a delicious broth. Can you see the kaffir lime leaves floating on top?

Tip: To release the citrus fragrance of the leaves, tear each of the leaves and drop them in the pot.

{The little specks of redness are the soy bean and plant oils from the tom yum paste}

Another Tip: To add yet another layer of flavor to my broth, I tear the shitake mushrooms in half and allow its natural earthiness to perfume my pot. The result is nothing short of amazing.

When the pot begins bubbling for at least 10 minutes, it's time to dip to your heart's delight!
{Okay, now wipe that drool off your keypad}

French Toast with an English Twist

2010-03-27T00:49:00.000-07:00

Whenever I watch Ina Garten work her culinary magic in her dreamy kitchen on Barefoot Contessa, I smile. It's that cheesy smile that I usually get when I'm dreaming up things that might not possibly be; the smile that keeps me wishing that she and I will someday become neighbors. (Again, a girl is allowed to dream). Since I probably won't be able to afford a home in the Hamptons any day soon, this daydream will have to suffice for the moment.

I love how Ina whips up the simplest, freshest meals with special attention paid to the little details (from wrapping her pastries with baker's twine or preparing lobster sandwiches for a picnic on the beach complete with the most adorable packaging) that keeps each of her guests feeling like they're stepping foot into a fine dining palace otherwise known as her home. It's the smallest things that will really brighten my day, so I have a soft spot for Ina Garten and her whimsical genius. And besides the fact that she always entertains me with her bubbly giggles whenever she's cooking, I think Ina and I could be really good friends (or neighbors :).

That day she was preparing bread pudding with Jewish challah bread and before she even mentioned what it was, it was clearly evident to me because these breads (which looks as if small dinner rolls have been glued together to make one loaf) are so moist and pillowy, they are ideal for making French Toast. Anyhow, I got to thinking that I really wanted some French toast of my own, except there was one problem: I didn't have challah! Eek! What's a girl to do?

Well, you improvise, that's what. I prepared this French Toast with English muffins that I had in my pantry. They were delish! Soft, moist and just the right portion size. I used two muffins and it takes less than 30 minutes to prepare. I also squeezed my own cup of citrus juice made from fresh blood oranges, tangelos and Texas ruby red grapefruit, and the result was tantalizing!

French Toast with an English Twist Recipe:
2 English muffins, split
4 tbsp of butter
1/4 cup of maple syrup
1 tsp of sifted powdered sugar (to remove any lumps)
1 cup of fresh fruit (any variety of colorful berries will do)

Whisk together:
2 large eggs
1 cinnamon stick OR 1/2 tsp ground cinnamon
1 tsp vanilla extract (I used Madagascar Bourbon pure vanilla extract..the best in my opinion)
1/4 cup milk or half/half (I didn't have this and it still turned out great, but I usually use this)
2 tsp sugar (or less)

HOW-TO:
1. Whisk together the eggs, cinnamon, vanilla extract, milk and sugar until smooth
2. Dredge your muffins in the mixture for 2-3 minutes, making sure it's soaked through
3. Heat 2 tbsp of butter on a skillet under medium flame
4. Place your dredged muffins in the pan and cook for 1-2 minutes on each side or until golden
5. Stack muffins on top of each other, layering the remaining 2 tbsp of butter between each muffin
6. Drizzle with some good maple syrup, lightly sprinkle on powdered sugar and serve it up with a side of fresh strawberries, blueberries and you're golden!

Food-tography: The Search for the Perfect Camera Bag

2010-03-24T02:24:00.000-07:00

Food photography. It pretty much boils down to two key ingredients: aesthetics and taste. We first feast with our eyes and then with our tummies. And to ensure that we take the best shots, we also need a nice home for our expensive friends:)

So, tell me then why of all markets entrepreneurs have capitalized on, the market for stylish, women's camera bags has nearly remained untapped until..well, now. Ever since I became interested in food photography and purchased my first professional (or so I'd like to think) 50mm lens, I have been searching high and low, near and far for the perfect camera bag. For the most part, much of it has been left to my own boundless imagination. From countless research and finding that the only camera seems to be for the unassuming photographer who can care less about what bag they're toting around, I've realized that my bag NEEDS to be:

1. Versatile: Just like I want to be able to take my camera with me and snap random shots wherever I'm at, I want a bag that is multi-faceted and I'd be proud to take with me wherever I go. As such, my bag also needs to be...

2. Classy and Stylish: No, I don't want to look like a high school kid with a backpack for a camera bag. I want to be able to take my bag to work, to play and to the grocery store and on the occasional night out on the town.

3. Functional: I need a bag that is intended for lugging around my expensive toys. My good friend shook her head in disapproval the other day when I pulled out my DSLR from my Whole Foods tote bag with my shirt wrapped around it for safe-keeping. I couldn't understand what the fuss was about, but in retrospect, I knew that my baby needed a new haven--designed just for it.

4. Affordable: I don't want to have to decide between paying my mortgage or buying a camera bag (so immediately, any designer's name who I can't pronounce is off my list.) As the saying goes: "If you can't pronounce it, you probably can't afford it." Well, that works for about 80% of the time, but you get what I'm saying

And alas, my quest finally ended today at a little past midnight. I just purchased my first camera bag that meets all of my stipulations and I am stoked! Unfortunately, due to its widespread popularity within the first few days on the market, I had to pre-order mine to ship in mid-May. That's the bummer, but I suppose good things come to those who wait.

The bags come in a variety of colors (I, being a sucker for classic, ordered the black one) and are designed by Kelly Moore, a photographer based in Louisiana, who also was fed up with the lack of selection among camera bags. You can purchase or pre-order her bags at Kelly Moore Bags for $199. I know, not as dirt cheap as one would hope, but I consider it an investment. After all, the bag is versatile enough that I can take it to work and dinner, so I did the math and figured I would definitely get my money's worth. Not only that, but I was really digging the photo on her site of the business woman with her KM bag and I thought, hey, that really DOES look professional. I won't look like a high school kid after all. Immediately, I was sold.

Courtesy of Kelly More Bags.

Here's the Kelly Moore Bag promo video.

Kelly Moore Bag - Promo Film from Joshua Smith on Vimeo.

Additionally, if you want more bags to choose from, my friend just purchased the Ginger bag from Epiphanie created by another photographer, Maile Wilson. The bag is currently taking a trip with her in Turkey, so I'm excited to hear how it held up as she was sooo thrilled when her shipment arrived. And get this, it's lightly less pricey then mine at $164.99. I am seriously tempted to purchase the red one.

Screen shot pictures above courtesy of Diary of a Mod Housewife.

So, there you have it! Choices for foodies who love to shoot! Can't wait to get mine!

Spicy Green Mango Salad

2010-03-22T06:34:00.000-07:00

So, it finally appears: the recipe for the namesake of my blog, Spicy Green Mango (salad). It's inspired from my dear friend who learned it from her mom (ahh..I love it when the art of cooking is handed down from one generation to the next). We had arranged for a lunch date and she told me she'd be bringing over a savory mango salad to share. I heard the words 'green mango,' and I instantly knew I'd love it. When I tasted the tart crispness of the green mangos and the kick of the chili peppers, I swear my tastebuds did cartwheels on my tongue. The salad is so light and just perfect for a hot, sunny day. She topped hers with some dried cuttlefish for some protein, but you can stick with the mangoes and you'll still be dancing happily.

Excited by her creation, I dove in and added my own twist. I really enjoyed the tartness of green mangos and wanted to balance it with some sweetness, so I used meyer lemons. I commissioned my sister to squeeze them for me b/c we plan on making some lemonade later this week. Along with meyers, I payed homage to my Laotian roots and sprinkled in some toasted sticky rice powder which really added another layer of flavor to the dish. But the secret in this entire salad is really the fact that my friend and I use a mandolin to form matchsticks out of the mango. Slicing it this way keeps it from getting soggy and retains the natural crispness of the mango's flesh.

And of course, what Southeast Asian dish would be complete without a splash of fish sauce? Not in my house! You may notice that I do use fish sauce quite a bit in my recipes. Well, let's just put it this way. Fish sauce to me is like butter to Paula Dean..yeah, downright inseparable! I noticed on an episode of Food Network's show, Chopped, that some of the chefs cringed at the seemingly unsightly and un-American use of fish sauce in their dishes. I felt like hurling my bottle of fish sauce at them for displaying such ignorance. Seriously? But of course, being the passive aggressive viewer that I am, I opted to blog about my objection and hopefully encourage each of you to stay true to your own roots and flavors and add a splash of spice to your life. After all, what's the point of cooking when you can't cook it the way our mommas (and or pappas) taught us, right? Okay, now somebody pass me my fish sauce, I got some cooking to do.

BTW: If you're still skeptical about the use of fish sauce, one of my favorite food blogger couples: White on Rice does a fine job of extolling its merits while presenting a lovely recipe for their Umami Burgers.

Instructions: Combine the freshness and drizzle on the juiciness, toss gently and you're all set!

Freshness:
1 large green, unripe mango, sliced into matchsticks*
*I used a mandolin to slice mine. So much easier and much faster.

Juiciness:
1/2 cup, meyer lemon juice (add a bit more if your pucker level desires)
2 tsp, toasted rice power (see recipe below)
3 packets of Stevia OR 1 tsp of sugar
2 tsp, fish sauce

Garnish with:
3 sprigs of Vietnamese coriander, finely chopped*
1 spring of culantro, finely chopped*
*If you can't find these herbs nearby, you may also substitute with fresh mint

Toasted Rice Powder Mixture:

1 tsp, toasted & crushed uncooked sticky rice

1/2 tsp, ground chili pepper OR 1 Thai/Lao bird chili

1/2 tsp, sugar

a dash of salt

If You're Going to San Fran-cis-co...

2010-03-22T03:28:00.000-07:00

...Be sure to wear, some flowers in your hair/If you're going to San Francisco/You're gonna meet some gentle people there..." Everytime I drive into the beautiful bay area, this song by Scott McKenzie is the background music luring me across the bay bridge. This past weekend was no different. I'm nearly done with my first year in business school and as fate would have it, I arranged for my self-professed "Me Day in the Bay!" I love it! Except b/c I invited my sister and some great girl friends along, I made it a "We Day!" Oh, it was lovely. Me or We...everyone should arrange for these days of guiltless pleasure without any real plans, but to simply cruise the Bay area and breathe in the crisp bay breeze, while indulging in the finest epicurean delights to tease and tempt my tastebuds.

The day started off nicely with a trip to the farmer's market at the Ferry Building. I was on a mission to visit Miette and become (once more) entranced by her charming allure. And boy oh boy was I! So many people out and about on foot, it really made me miss my college days in the bay. We were lucky enough to chug down some fresh-sqeezed blood orange, grapefruit and orange juice that was so delicious, it nearly made me fall over with joy. So, without further ado, here's a documentary of how our day transpired. Toodles!

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So much fresh red (and orange!) chard, cara cara oranges and locally-grown artichokes.

Miette Confiserie in the Ferry Building..even cuter than the one in the Marina :) So much pinks and pastels in time for Easter.

On our way to spend a sunny afternoon in the Mission District lounging at Dolores Park.

Chocolate chip cookies and double scoops of toasted coconut ice cream cones from the famous (wait in a line that snakes around the corner of Dolores) Bi-Rite Creamery & Bake Shop.

Dinner at Limon in the Mission District. By far one of the best Peruvian restaurants I've ever feasted in. Their service was nothing less than impeccable. They seated us at the lower bar area (w/o reservations..thank goodness we came early) and the 'cebiche mixto con leche de tigre' was on point! Freshly prepared with snapper, calamari and shrimp drizzled with a tang of citrus and fresh kernels of hominy, all I could wonder was how it could possibly get any better. But oh yes..it did! I practically devoured the cebiche nikei that consisted of the most tender and freshest cut of perfectly sliced ahi tuna one could ever wish for---definitely my favorite.

But the most memorable part of the evening was when the head Chef Alex served up complimentary cebiche shooters to our party b/c apparently, my sister's pork chop was taking a bit longer to cook. And honestly, we were too busy enjoying our appetizers to even realize the wait. God, if it's anything that will bring my happy butt back into a restaurant, it is hands down: the service! Thank you Limon for making We Day a 'frickin great day!

And what better way to end a wonderful evening than with a pink strawberry lemon drop...delish!

My Mochii Munchy

2010-03-22T02:35:00.000-07:00

When most people think of mochi, they usually think of the Japanese glutinous rice cake dessert that comes filled with ice cream. Since my days in Hawaii are long gone, but my lusting for some handmade mochi still remain, I have been scouring street corners in search of something comparable (besides the generic kind you can get in the freezer section of most Asian grocers).

Last summer, in the midst of a blistering hot heatwave and my inability to navigate my way through my downtown area, I stumbled upon a little shop that sells..yes, mochii (the extra "i" is copyrighted:)! I was so ecstatis and giddy. But instead of the usual ice cream dessert, they served mochii in a different way...as a topping on their handcrafted fresh fruit-flavored yogurt. Now, I know some of my readers are thinking: Hey Spicy, didn't you just bump into a 'wannabe' Pink Berry? And to that I retort..oh, it doesn't compare! Rather than the usual type of yogurt that leaves you with that overly sweetened dairy aftertaste, their yogurt is a bit more tart and tangy, two things that I absolutely love.

The makers of Mochii always churn out the best flavors of mochii and yogurt every time I've been there. It's always a pleasant surprise whenever I visit b/c the flavors change daily! Yes, my friends, this means that they don't give you the crap that's been sitting there for weeks. You can taste the difference in the quality and freshness of their ingredients because the mochii is always so soft, perfectly chewy and with flavors ranging from pomegranate, grapefruit, passion fruit, cherry, strawberry and more, it doesn't dissapoint even the most discerning palate. The yogurt flavors are also amazing--featuring orange blossom with an infusion of nectarines, navel oranges, strawberries and peaches; mango-mandarin, strawberry acai, and my all-time favorite: blood orange. I can go on and on about this place, but I think that these pictures will speak for themselves.

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Mango mandarin yogurt sprinkled with grapefruit Mochii and fresh mangos & strawberries :)

Strawberry acai yogurt topped witih tiger's blood (strawberry & blood orange) Mochii

All-time Comfort: Lao Chicken Noodle Soup

2010-03-13T21:27:00.000-08:00

Just when I start rambling about how beautiful the weather's been, Mother Nature throws me a curve ball and beckons the rain and clouds on me. Good one, Mother. So, rainy days call for homemade culinary remedies.

It's one of those dishes that really soothes my soul and makes me just want to curl up with a good book and slurp away on the confines of my plush couch enveloped with a warm throw. It conjures up images of cold, rainy days when all I want is to sip something warm and hearty. It reminds me of days when I feel blue and under the weather and how mom always used to ask what I wanted to eat, knowing full well what my answer would be: Lao chicken noodle soup, please. Homemade goodness that rings true to my heart.

The rice noodles are handmade and rolled out onto a sheet before being sliced thinly and then dipped in the a bubbling, savory chicken ginger broth (which, too, is homemade). I sprinkle my soup with a drizzling of chili-garlic oil that my mom made along with some crispy fried garlic (the aroma is out of this world!) and freshly-ground black pepper. The result is just heavenly.

My mother taught me the art of cooking by making me watch her do it in the kitchen. She never believed in writing down her recipes b/c she felt that the only way you could learn was to watch and then do. I carried on this tradition until now when I started blogging b/c I realize that many of us are in different parts of the world and frankly, I can't fit all of you in my kitchen (as much as I would love to).

The recipe is simple enough, but you'll have to wait for it as I'll need to roll out another batch of noodles to get the proper measurements. Most of the time, I eyeball my mixture, but recently, the results haven't been as consistent as I've hoped it would be. For now, enjoy the pictures as I'm sure it'll bring back warm memories of your own comforting remedy. Which leads me to wonder: What's yours?

You Miette My Heart

2010-03-12T03:52:00.000-08:00

This past Valentine's Day, I had the opportunity to meet a lover. He's Parisian, decadent and irresistible as can be. I've been his distant admirer for some time now and it was only a matter of time before we met. Can you guess who?

First name: Parisian. Last name: Macaron. Middle name: Oh-so-yummy!

I recently came to discover the little delicacies that the food blogosphere has been raving about and I couldn't help but let my epi-curiosity get the best of me. So, for V-Day, I made it my mission to visit Miette's Confiserie in the marina district of beautiful San Francisco (Sadly, this location will be closing in April, but the Ferry Building one will still be in full swing!). It was love at first sight. I felt like a little girl that had just stepped foot into the most whimsical vintage candy shop you can ever dream up. I was enamored with their pink and jade milk glass cake pedestals that displayed all their little dainties and even moreso with the many cute little details that went into designing the shop. Of course, I had my handy Nikon to document my encounter and was snapping away like crazy. The shop girl didn't mind and was so nice. I decided to try 2 of each flavor of macarons featured that day: grapefruit, pistachio and rose petal.

And as I was carefully nibbling away on my sliver of heaven, all I could think about was how in the world did this teeny weeny piece of batter pack so much flavor and sheer goodness? The moist, pillowy texture of the macaron effortlessly melted in my mouth and I had to admit that I was smitten at first bite.

Now, my next mission: Make my own macarons. Time to age some egg whites! My journey awaits..so stay tuned :)

There were so many cutie temptations in the shop, including this adorable little carrot cupcake topped with a pretty blush pink flower.

And so much imported and local handmade candies!

UPDATE: More photos of Miette at the Ferry Building.

Meyer Lemons +Tangelos + Fennel = Citrus Fennel Salad

2010-03-12T02:10:00.000-08:00

The sun has been shining so vibrantly these past few days and in addition to perking up my spirits, it's also been perking up my appetite for light and summery salads that will make good use of the fresh meyer lemons that have been nestling in my refridgerator since I hand-picked them from my friend's backyard many weeks ago. I absolutely love, love meyer lemons and their aromatic, citrusy scent just take me over the roof! I first had a taste many years ago and have been hooked ever since. So, when my dear friend moved into her new home and told me she had some weird lemon tree in her yard, I was hoping (okay, I probably threw in a prayer or two) that it'd turn out to be a meyer lemon tree. I think Somebody was listening because when I went to visit her tree..um, I mean my friend, sure enough, I nearly died of jubilation when I stood face to face with my very first gi-normous tree of meyers! I swear I felt like a piglet that had just discovered mud for the first time b/c my eyes glimmered with delight and I quickly opened my Trader Joe's bag that she graciously provided for me. Oh my..I could go on and on, but I think I'm blogging about a salad right? Okay, back to my initial premise for this post: Citrus Fennel Salad.

I discovered fennel while shopping at my favorite produce store in Berkeley (CA). Food Network had made me a more adventurous cook so I was more than willing to sample a new ingredient. If you haven't tried fennel, well, it's somewhat of an acquired taste...much like a fine wine. It has hints of star anise and cloves and although these fragrances might make you initially wary and skeptical, don't be---fennel is your friend..repeat after me: fennel is fun and it can you be your friend if you let it. The secret? Well, to balance out its flavor, you need some good 'ole citrus. Yes, any kind will do. In my salad, I used the juice of meyer lemons and tangelo oranges---the tartness of the tangelos pairs well with the bit of sweetness from the lemons. Once you marry the flavors together, you can't help but produce a winning salad in my book. Try it for yourself..don't be scurrred..fennel is your friend :)

Simple and Easy: Assemble your 'freshness'---mix up your 'juiciness and whisk away---lightly dress your salad and yup..grub on!

Freshness:

1/2 fennel bulb + fronds (Q: WTH are fronds? They are fancy words for the wispy leaves on the fennel)

1cup of fresh spring salad mix (My mix: baby bib lettuce, baby green lettuce, frisee, radicchio)

1 (tangelo) orange, peeled and cut into bite-sized wedges
1/2 baby cucumber or 1/4 long English cucumber, thinly sliced

Juiciness:

1 (tangelo) orange, sqeezed and juiced

1/2 meyer lemon, squeezed and juiced

1 small shallot

2 tbsp extra virgin olive oil

1.5 tbsp champagne or citrus vinegar

1/2 tsp sugar

sprinkling of black pepper

Fennel is your Friend..she's a pretty one, too.

Now, can you really resist this?

And then this? See the wispy fronds? I choose my fennel b/c of the fronds..I know, I know..so vain, but hey, I like to dress up my salad and make sure it's as yummy to look at as it is to taste..don't hate.

Hello Spring, Hello Papaya Salad

2010-03-10T16:32:00.000-08:00

With the spring season upon us, I get really inspired to cook up simple dishes using only the freshest ingredients possible. The sheer abundance of Mother nature's bounty is probably the #1 reason why I love being a Californian. One of the all-time favorite dishes and quite possibly the single dish that made me life-long friends during college has got to be papaya salad. This is something I grew up eating and in fact, my mother jokes that I flew out of her womb wielding a mortar and pestle with a fiery chili pepper in my mouth. Ahh..and this, my friends, is how rumors fly. But it really isn't too far from reality b/c when I went off to college, my mother graciously bid me adieu with, yep, you guessed it, my very own clay mortar and wooden pestle that I still have to this day. I tell ya, it's destined be an heirloom in my family.

Papaya salad reminds me of blistering hot summer afternoons when I was a kid and my neighbors and I would all gather on our front yard to cook up a storm. It was the best of times. If you haven't ever tried this dish, well, you haven't fully lived your life. But for those who are familiar, you will understand when I say it's like an explosion of flavors in your mouth--like all the flavors collided and made fireworks and you just don't get how it happens, but it does and you love it! The combination of sweet, spicy, tangy, sour and salty will take your tastebuds on an adventure of its own.

How It's Done:
Gather your ingredients---using your pestle, mash up the garlic/peppers/peanuts in the mortar and then add the crab/shrimp paste---add the rest of the 'juiciness' ingredients and combine well to make your dressing/sauce---throw in your 'freshness' and have a blast mixing it all up using a spoon and your pestle---and tadah!!! Easy, right?

Disclaimer: As the scent of fresh garlic mingles with the spice of the chilis and the perfume of citrus dances with the crispness of the papaya strands, you may experience bouts of euphoria, spontaneous salivation and a band of sweat beads glistening on your forehead. Don't be alarmed..this is very normal (I promise).

Freshness:
1 fresh, green unripe papaya (shredded)
10 (at least) cherry tomatoes
2 cloves of garlic
5 peanuts (unless you're allergic, then leave'em out!)
5 red/green Thai chili peppers (you decide how much heat you want)
1 slice of lime

Juiciness:
1/2 tsp crab paste
1/2 tsp shrimp paste
3 tbsp (at least) fish sauce
1/2 tsp sugar
2 tbsp tamarind sauce
1.5 tbsp fermented fish sauce (you may omit this, but I make it the authentic Lao way, so I always put it in:)

And then....

Until finally...

You can really enhance this experience with rice vermicelli noodles, jasmine OR sticky rice, fresh cabbage (which really helps lower the impact of the heat factor), morning glory/watercress, pork rinds, dried fish or Laotian sausages. All of these can be found at your local Asian grocer, so get to it!

And if you do it right, this is what you have left:

Yeah..not a damn thing, except for some of the juicy yumminess (yes, which is exactly why I only use cherry tomatoes..they impart sooo much juice to my salad) which really makes me miss a good friend in China right now b/c she is the only person who makes me pack up what's left (pictured above) in a to-go bag so she can soak it all up with her vermicelli rice noodles at a later time...hilarious!

Hearty Egg Rolls with Family

2010-03-08T06:06:00.000-08:00

One of the best parts of Sundays are the moments we spend with family. My parents are just a hop, skip and a stone's throw away from my doorstep and even then, it's sometimes tough to free up my busy schedule amidst work and school. This weekend, however, was my dad's birthday, so my mom decided to whip up something special: golden, delicious egg rolls. I drool whenever she makes them b/c they are hands down the best and to top it off, my family always has a side of fresh green lettuce, cilantro, home-grown mint, English cucumbers and Vietnamese coriander. Love it!

The tasty morsels are hand-rolled with a mixture of shredded carrots, ground pork, wood ear mushrooms, mung bean noodles, yellow onion and the clincher: eggs before they're deep fried to resemble little logs of gold bling. But of course, being that I'm a fool in love with food, I can't help but take a bite immediately when it comes out of the pan (and after I pat it with a paper towel). It's the burn-my-tastebuds type of goodness and I relish every bit of it! Don't forget to dip it into some sweet Thai chili sauce and you're all set for a dose of major food coma--perfect ending to a lazy Sunday afternoon, don't ya think? I concur. :)

Sunny Sunday at the Farmer's Market

2010-03-07T23:57:00.000-08:00

My very first of many blog entries. Today marks the official launch of my long-awaited food & life blog. Originally, after much thought and constant urging from my friends and family, I wanted to dedicate this site entirely to my culinary creations, but then I realized that my whimsical curiousity lends itself beyond the kitchen. As such, this blog will be an exploration of all things that make me smile (and hopefully, you as well). Enjoy!

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This morning, when the sun the sun tickled me with its golden rays, I just had to roll out of bed and head to none other than my local farmer's market. This place is nostalgic for me. It brings back childhood memories of when my late grandmother would wake me up at the butt-crack of dawn so that my sister and I would accompany her to the what she so rightly termed as the "market under the bridge," because that's literally where it's located. Go figure, g-ma. So, when I first learned of the phrase 'farmer's market,' you can imagine my own internal confusion. Anywho..I digress.

Today was beautiful and it was definitely a welcome change after the incessant rain and gloomy weather I'd been experiencing this previous week (but don't get me wrong, I still find the simplest pleasure in listening to the pitter patter of raindrops on occassion). Although I initially set out to hunt for some nice, plump olives and possibly some good artisan bread, is it any wonder that I did not get anything on my list, but instead came back toting a tub of creamy lemon Quark cheese and a fistful of locally-grown daffodils and mokara orchids? This is precisely the reason why I never create a shopping list when I'm out and about.

Below, pretty potted violets, tulips and daffodils usher in the sweet scents and blossoms of springtime. I would have bought them, but unfortunately, my thumb is so not green (sad, but true).

So, I opted for these little beauties that I can keep alive with just a wee bit of care and h2o.