mmm-yoso – Page 355

Sunday Stuffs: San Diego Food Blog Search, Who said you can’t get crisp sweet potato fries, and I take direction well.

April 12, 2009 mmm-yoso Indian Restaurants, yoso-silly

The San Diego Food Blog Search.

I originally saw a post by Krista, whose blog, londonelicious is required reading for yoso. In that post she mentioned creating a Google Custom Search using various London based food bloggers. In one of those "now why didn't I think of that" moments, I thought it might be a nice idea to create a Google Search Engine of San Diego Food Bloggers. There are so many excellent food bloggers in San Diego, and this might be a nice way to see what they think about a restaurant, or even snag a recipe. You'll find the search in the left sidebar, right below the site search. Let me know how you like it…..

And if you're a San Diego Food Blogger, and I have somehow missed you, please let me know…..I managed to add 48 food blogs, but am pretty sure I've missed a few. I know I should do more with regards to making things more useful….but it seems I'm always busy eating!!!

Who said you can't get crisp sweet potato fries?

I sorta-kinda remember a conversation somewhere……

Well, I recently had some pretty darn good sweet potato fries, that were crisp, and tasty.

I managed to save some for the Missus, and was even given some specific instructions on how to reheat them. Of course, the Missus disregarded the instructions, but enjoyed them all the same.

So where did I get these?

Well, it was Crab Hut. Very tasty, and kinda reminded me of the sweet potatoes used in Banh Tom. (Here's a recipe from Wandering Chopsticks)

Crab Hut

4646 Convoy St
San Diego, CA 92111
858-565-1678

Open Daily from 12noon – 10pm

Previous posts on Crab Hut can be found here and here.

I've always taken instruction well:

**** Surati Farsan Mart has closed

Leave it to the Missus, after my post on Surati Farsan, and my mentioning how Indian Cuisine was something She needed to be in the mood to have….she was suddenly….in the mood. So we headed off for Surati Farsan.

It seemed like an overwhelming favorite here is the Chole Samosa:

The Chole which could be described in the most simplest terms as a chickpea curry, was nice with some savory-spicy overtones. It was perhaps a bit too sweet for my taste, but when I made sure to include the onions in every bite, it became an excellent dish. The samosa was fried to perfection, and filled with vegetables, added more of a nice textural counter-point.

Even though this was pretty filling, I ordered something else I had been wanting to try. I had read an article on Vada Pav, actually it was on a chain called Jumbo King, a chain inspired by McDonald's, which took the Vada Pav, a popular street food in Mumbai, and made it a national phenomenon. You can also read another article here. So without further ado, let me introduce Surati Farsan's Pav Vada:

Yes indeed it is the one and only…..potato potato patty "burger". They come two to an order at Surati Farsan.

Nice potato flavor, mildly spiced, and crisp around the edges.The bun was quite a simple burger bun-ish, but there was a nice smear of a garlic chutney. You can also get you Pav Vada with cheese! The Missus loved the potato croquettish patty, I loved the chutney, and got many happy returns from it the entire afternoon (too much info, I know). Not quite sure if I'd get this again…..but it was amausing to say the least.

So what did the always adventurous Missus get?

Sigh….. A Masala Dosa. Oh well, at least one of us broadened our horizons a bit…….

Surati Farsan Mart
9494 Black Mountain Road
San Diego, CA 92126

My previous post on Surati Farsan can be found here.

COMC: Phnom Penh – Chinese Food…….

April 11, 2009 mmm-yoso Cambodia, Chinese Restaurants, Travel

Here's another C(leaning) O(ou the) M(emory) C(ard) post from our trip to Cambodia.

It was quite unfortunate that by the time we hit Phnom Penh, both the Missus and I were kinda bushed. On our first night we were looking for something close to the hotel. As we turned the corner on Street 136, we came across a whole street of Chinese shops and restaurants. It appears that this street is sort of a "Little Chinatown", with a grocer, and several restaurants. After walking down the street, and past the guys making lā miàn (hand pulled noodles)….

We decided to forgo our search, and have some Chinese Food. We were tired, the heat was getting to us…..and frankly, I was missing Chinese food.

We chose the Sichuan Restaurant on the row, which sounds strange because of the soaring temperatures (we visited Cambodia during April, the hottest month of the year), but we liked the look of the restaurant. Plus, when the Missus spoke to the Gentleman running the front of house, his accent was undoubtably Sichuan.

The restaurant was clean, and the menu fairly extensive…..and with a real "Cambodian" feel. There was quite a bit of seafood on the menu.

Another touch was the addition of a plate of raw garlic and red chilies to be used as a condiment.

I nspite of the heat, we found that we were ravenous and ordered a bunch of food, which finished in its entirety. The Missus consulted with the owner of the restaurant on a couple of dishes.

We started with Ma Po Dofu:

This was more of a "brown sauce" Mapo Tofu and was very mild. Very un-Sichuan like.

When in Vietnam and Cambodia, we got into the habit of ordering whatever the fresh vegetable of the day was, as it was always pretty good.

And this was no exception, as it was done simply, and cooked perfectly.

We also decided on trying the Water Boiled Beef, a classic Sichuan dish.

Again, this lacked heat, but came with a good amount of numbing Sichuan Peppercorns.

The owner of the restaurant highly recommended the live "Mekong Riverfish", so we ordered it.

The Missus calls this, "the best fresh water fish ever…." It was simply prepared, steamed, with soy sauce, ginger, scallion, and sizzled with oil, but man this fish was good! The flesh was delicate, moist, light, flakey, with a hint of sweetness. I'm not a big fan of freshwater fish, but this changed my opinion forever.

So what kind of fish was this?

You got me…the Missus asked the owner who said that he doesn't know the Cambodian name for it, and they don't have this in Sichuan, but said they call it something like "Elephant fish" in Mandarin. So maybe one of you will know the English name of this…..

Regardless, that fish was great! And paid the "exhorbitant" price of a whole $12/US for this meal. That's the price of one dish (or less) in San Diego.

"Sichuan Cookshop"
111 Street 136

The next day, we were after some lunch before our drive to the airport. We had just taken a walk through Psar Thmei (the Central Market), and headed back to the hotel, when we noticed that this restaurant:

Had just gotten their delivery of live "Mekong riverfish":

We instantly stopped, and knew what was for lunch!

The interior of this restaurant could have passed as a sibling of the Sichuan restaurant in layout.

Again, the first thing delivered to our table was again what appears to be the standard condiment, the raw garlic and chopped red chilies.

Along with a plate of peanuts….which turned out to be not such a great idea for the Missus's stomach.

And of course we had the vegetaable of the day:

And since this was a Hangzhou restaurant, of course the Young Lady running the place told us to get one of the fish "Red Cooked". In this case the fish was deep fried, than quickly braised with a pseudo-red cooked sauce.

This was a bit of overkill. The sauce overpowered the delicate flavor of the fish.

We ordered the other fish done simply with a ginger-scallion preparation, like we had eaten the night before.

Again the fish had a wonderful texture and flavor. In this case however, it was not prepared with quite the same amount of finesse as the fish we had the previous night. There were a few sections of the fish that were still raw.

Still, for ten bucks, this wasn't bad at all. And we got to bid the other fish farewell before we left the restaurant, and made our way to the airport.

Hang Zhou Restaurant
81 Street 136

There's a part of me that wished that I gotten some Cambodian food for lunch….but there's another bigger part of me that is so happy I got to sample this fish…whatever it is.

COMC: Surati Farsan Mart

April 9, 2009 mmm-yoso Indian Restaurants

**** Surati Farsan Mart has closed

*** A short update can be found here.

As I mentioned in my post on Punjabi Tandoor, we kind of have to be in the mood for Indian Food. And after our trip to Cambodia, the Missus found Herself wanting some Indian Food. But that window is usually pretty small, and after a couple of visits to Surati Farsan, it seems that the window has closed. So, here's another C(lean) O(ut the) M(emory) C(ard) post from visits back in June of last year. I'll keep it short and sweet.

From what I've read Surati Farsan specializes in vegetarian snacks, and sweets from the state of Gujarat, and you can find a ton of posts on Surati Farsan on Chowhound, and elsewhere. On our three visits from last year, all of the customers were Indian, though I'm sure much of that has changed.

There are basically two reasons we come to Surati Farsan…the Dosas…and the Dosas, and no matter how hard we try, we just can't break our habit of getting those Dosas. I did try to break away once, and tried the special "Thali of the Day." But was disappointed, both in the dishes, which I found a bit off-balance in flavor, and lacking in complexity, and myself, since Indian Cuisine fills me up quickly, and I could hardly put a dent in this.

The Missus always goes for the Masala Dosa, which seems to stretch from one end of the table to the other. The rice batter crepe is wrapped around what amount to a potato subzi. It is mildly spicy, fairly rich, and within all of this, the potato flavor is not lost.

Over the years it seems that both the Missus's and my tastes have converged. We tend to like the same flavors, and often reach the same conclusions about what we eat.

For instance, we both find the Sambhar which accompanies the Dosa to be very bland, and sometimes on the oily side. Pouring it over, or dipping the Dosas in it, does nothing…….

And for the Masala Dosa we find the overly sweet coconut chutney detracts from the flavor of the Dosa.

I usually get the Mysore Masala Dosa:

Wonderful Dosa wrapped around a fiery concoction.

In this case, the coconut chutney helps to cool the burn, and the sweetness of the chutney adds to the complexity of flavor.

As I've said many times, Indian Cuisine is still pretty much a mystery to me. Though the first time I tasted that Sambhar it rung a bell……I remember having a similar Sambhar in LA…and lo' and behold, Surati Farsan has a branch it Artesia…could it be?

We have had problems stretching our wings here. We love the Dosas, and don't want move on. Though we've tried, as in the case of the Bataka Vada.

Think of it as a croquette or fritter, made with a wonderfully flavored mashed potatoes. I enjoyed the cilantro chutney with these, but could only finish two of them, and half my Mysore Masala Dosa.

I'm not quite sure when the Missus will again want something from Surati Farsan Mart. But let's try this; I know there's a bunch of you out there who love the place….. why don't you help us decide what to order. We may visit next week, next month, or next year, but we'll make sure to try what you recommend!

Surati Farsan Mart
9494 Black Mountain Road
San Diego, CA 92126

$1 Wednesday?: Spicy Cucumber – Qiang Huang Gua

April 8, 2009 mmm-yoso Cooking, Recipes

OK, so you may never read mmm-yoso again after this recipe…. The Missus and I were shopping at Zion Market, when I noticed good quality English Cucumbers priced at 2 for a buck! Suddenly the idea I had of doing a silly 3 dollar Thursday had gotten even better. I could try to bring this in at under a buck. Again I chose a recipe from Land of Plenty. And just like my Pan Fried Perilla with Cucumber recipe, I again stir fried cucumber(ever so briefly). I realize stir-frying cucumber may sounds strange to most folks, I know it was to me. I distinctly remember the first time I dug to the bottom of a wonderful hot pot, only to bring up a translucent mass of wilted iceberg lettuce. Over the years I've gotten used to it, and in many cases really enjoy vegetables that I ate raw growing up cooked. And those who really can't even think about eating a warm piece of cucumber, don't worry, you'll eat this dish the day after making it, chilled.

This recipe is so easy, and without nature's warning color, the bright and blazing red to warn you, the dish looks fairly benign, but it can be pretty "mala" (numbing hot).

Like most recipes, I've made a few adjustments to suit my taste, and I'm sure you'll do the same if you try this recipe out. I added some Clear Chinese Rice Vinegar and sugar, to help round out the rather straight-forward numbing-heat. I also found that due to the rather uncomplicated flavor of the dish, peanut oil should be used. This dish also uses whole Sichuan Peppercorn. Lastly, is this really a $1 dish….well, you figure it out, 50 cent cucumber plus ingredients, all of which I had in my pantry. I guess if cucumbers weren't on sale, it might be a 2 dollar Tuesday, or something like that.

Spicy Cucumber Salad

1 large English Cucumber
2 Tb kosher salt
2 Tb Peanut oil
6-8 Dried Red Chilies, with the top snipped and seeds removed
2 tsp whole Sichuan Pepper(not roasted)
1 tsp Clear Chinese Rice Wine
1/2 tsp white sugar
2 tsp Sesame Oil

– Peel the cucumber and slice into 2 – 2 1/2 inch lengths, Cut in half lengthwise, and remove seeds. Cut into quarters, than eighths lengthwise, into a baton shape. Place cucumbers into a colander set over a bowl and add salt. Mix well, and set aside for at least 2 hours to draw moisture out of the cucumber..
– After the salting period is complete, shake the cucumber and drain well. Dry with paper towels or a clean kitchen towel.
– Heat a wok over high heat until smoking. Add the peanut oil, and swirl to cure the wok. Add dried red chilies and Sichuan Peppercorn and turn the heat to medium. When the chilies are scalded and fragrant add the cucumber.
– Stir fry the cucumber for a few seconds, add vinegar and sugar, and stir to coat, and dissolve sugar.This process should not last for more than 10-12 seconds. Do not brown the cucumbers.
– Remove the cucumber from heat, add sesame oil, and remove to a container. When the dish has cooled, place into the refrigerator overnight.

You can eat this like any cold dish or pickle.

COMC: Phnom Penh – Kampong Thom Market, Asia Hotel…and something else.

April 7, 2009 mmm-yoso Cambodia, Chains, Markets & Grocers

COMC, definition: When a kind of forgetful blogger tries to "Clean Out the Memory Card" and posts on events that happened quite a while back.

Recently, the Missus reminded me that I had never posted on our two days in Phnom Penh. I didn't believe Her…."there's no way I forgot to do posts on Phnom Penh." And yet I did. So pardon me while I C(lean) O(ut the) M(emory) C(ard) and catch up on all those potential posts that have been languishing on my hard drive.

We had decided to "bus it" to Phnom Penh from Siem Reap, it was cheap, and it gave a glimpse of the countryside. The bus happened to make a stop in Kampong Thom. And while everyone rushed into the nice and clean restaurant and shop. We noticed something several blocks away. It was a rather large market. It was situated on a large dusty, drab, patch of dirt, with piles of garbage lying around, but it was interesting. It was also fascinating to note that no one on the bus ventured even close to this market. So here's a few photos:

How's this for a big pile of bugs?

Andof course there's always prepared food….. just as in Vietnam, Baguette Sandwiches are very popular.

And there were several of these typical eating stands.

Each stand had pots or trays lined with dishes…a steam table, without steam. You were free to peer into the pots, and eyeball the various items.

You pick out what you want, and the dishes usually come with rice…..have a seat and eat.

Unfortunately we had a bus to catch…..

We made it into Phnom Penh, and in spite of the very comfortable bus ride on the very clean Mekong Express Bus ($10 Siem Reap to Phnom Penh), after hitting the National Museum of Cambodia I needed a rest. Instead of staying along Tonle Sap, we decided to stay on busy Monivong Boulevard. Our Hotel was the Asia Hotel. This hotel has a special place in our heart…..it was quite quirky in several ways. First, many of the folks working here are somewhat detached, but the folks who are nice, are really…well kinda overboard nice. The lobby smelled kind of strange…the fragrances from the attached restaurant permeated everything as the lobby did not have great ventilation. And then there were the signs….everywhere….. Tons of signs in the lobby of things you cannot do:

Everything from No Cooking and No Durian, to no drying laundry, to no bringing strange women (!) into your room. And it seemed that management would not be responsible for anything!

And to top it off there was this sign…yes you too can fire off a B40 Rocket Launcher for just 200 bucks!

When I read the ($8 US) "go to shooting by taxis 2 ways"…..I couldn't stop laughing. I hope no one took that literally! BTW, I saw a couple of young men "packing" when we went for a walk….I'm guessing this is legal in Cambodia. And there was a fridge in lobby where you could grab a bottle (or two, or three, or….) of beer, and an attendant would pop the top, and you'd trot off to your room…..

And then there were the hallways. Did you ever see the movie "Ju-on" (the Grudge)? I found the perfect setting for a sequel. The gloss white along with bad flourescent lighting, combined with rather tight hallways, is not very flattering.

In spite of these somewhat amusing quirks, the rooms were very large, clean, and the hot water was….well hot!

And thankfully, the A/C worked well, and the beds were comfortable.

And on the cleanliness note. This young lady was death on two legs for any flying insect in the lobby. We called her the "Ex-term-in-NATOR", and she worked with a dedicated fervor. I'm still looking for one of those battery powered fly zappers……but I don't know if they sell them here in the states.

And yet, there was something even more amusing……

When we checked in, one of the young men, looked at me proudly, and guided me toward an adjoining doorway, telling me: "we are very modern, and advanced…."

So what was he talking about…..some kind of cutting edge technology?

Something advanced?

"We are the first to have……" He proudly puffed out his chest.

"A KFC in Cambodia!"

Yep folks, you heard it right here. And this KFC did bang up business…plus the Missus turned out to be quite fond of Mirinda Orange.

Of course this KFC had it's own regional specialty:

Called Colonel Rice (which I believe is a Malaysian KFC item), which I tried….it's rice in some bland seasoning with sweet raisins (ick) covered with gravy. One thing I did like was the inclusion of chili paste with everything.

Just think, among all of the strong selling points of the hotel, big rooms, cold A/C, comfy beds…..KFC outshone them all!

Seafood Island – A first…actually a third look.

April 6, 2009 mmm-yoso Vietnamese Restaurants

*** Seafood Island has closed.

Sometimes the third time is a charm. Seafood Island is located in a bit of an odd location amongst all the home furnishing stores. When they first opened, the Missus and I dropped by for lunch and the place was half full, but it looked like the employees were running around like crazy. We were told at least half a dozen times that our table would be ready in "just a while", meanwhile half the tables in the place were empty, and the food coming out of the kitchen looked like pseudo Chinese fast food fare, a la generic Kung Pao Chicken. After 15 minutes or so, we told the folks, "that's ok, we'll be back next time." And left. I returned on a Sunday for lunch, and was seated. The young lady who served was very, very nice….but when I tried to order, first the Bun Mang Vit…negatory, then the Bun Bo Hue…sorry not today, Banh Mi Bo Kho….we don't have that today, Bun Rieu……sorry it is not ready yet. Yeow! I know the menu is huuuge, talk about "Vietnamese menu overload", this one is probably the largest I've seen. I ended up ordering a Com Tam(broken rice) dish, with Grilled Pork and Bi (shredded pork skin), and really ended up with just the grilled pork. Too bad, the grilled pork was pretty tasty, if a bit on the sweet side, and since this place also serves "Korean BBQ", I could make out the flavor transition. This place also goes pretty easy on the fish sauce. The broken rice was nice and fragrant, and the price was not bad – $5.25. And the Server, whose name if I recall was Desiree was fantastic, and was amazed that I like Nuoc Mam. She also told me that weekday lunches are the busiest, and gave me a flier with $4.99 Chinese lunch specials…..Orange Chicken and such. Unfortunately, or maybe fortunately, my photos didn't come out….memory card malfunction. So I recently decided to check them out again. this time for a weeknight dinner.

Based on the "specials" sign, I knew that today I'd be getting something other than Com Tam, Kung Pao Chicken, or Orange Chicken.

Like my previous visit, my Server today was a total joy. And I started with the Bun Cha Hanoi ($6.50), the wonderful grilled pork meatball and grilled sliced pork in a broth dish. The Bun and Garnishes arrived in a flash.

The Bun had been chopped into shorter pieces, and was on the soft and mushy side…..which amazingly was just like what we had in Hanoi! The herbs and greens were the appropriate purple perilla, mint, and lettuce, which was just North of wilting, but fine overall.

The Bun Cha was interesting….

The broth was quite sweet, the patties hard, and the sliced pork…in this case pork belly, was quite tough. There was a shortage of pickles, with daikon in place of the standard papaya and carrots. I hadn't expected this to be even close to what we had at Bun Cha Dac Kim(aka #1 Hang Manh) in Hanoi, or even Ha Noi Restaurant in Westminster, and I knew it wouldn't even approach what FOY Beach makes. I was just looking for a fair to middling Bun Cha, and I think this fell a bit short of that. Still, for $6.50, not too bad.

I also ordered the Goi Xoai Ton Thit (green mango salad with pork and shrimp – $9.99).

This looked lovely, thinly sliced pork, a bit on the bland side, but tender, a good amount of shrimp over shredded green mango and carrots, topped with chopped mint and basil. The dressing was again, a bit long on the sweet, and short on the savory, but it had a nice, not too strong, sneaky heat. In this instance, the usual sesame crackers were replaced with Chinese Shrimp Chips.

It was a decently put together dish, and quite refreshing. It may just bring me back again.

I like to think of the Vietnamese dishes at Seafood Island as being sort of Que Huong "light". The dishes I've had are on the sweet side, and seem to lack a savory-pungent punch. It is the "safer" choice if you are a bit hesitant to try out some of the more interesting Vietnamese dishes. For more on the Chinese dishes at Seafood Island, check out Kirbie Cravings, post, which you can find here. The service can be a bit disorganized, but all of the folks I've had contact with have been very nice. The restaurant is large, new, and clean.

Seafood Island Restaurant
7580 Miramar Road
San Diego, CA 92126
(619) 838-0571

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Saturday Stuffs: United Oriental Food Market closed, what’s going on in the Osaka Kitchen location, and I salute our FOYs.

April 4, 2009 mmm-yoso yoso-silly

United Oriental Food Market is closed:

This one was from FOY, Saya, who mentioned in passing that United Oriental had closed. I always drive past this location, but I guess I wasn't paying much attention.

The sign doesn't say much. Too bad…….

More about the old Osaka Kitchen location:

In an earlier post, I mentioned that the folks who own Okan are taking over this spot. I recently had the pleasure of grabbing a bite with Ed from Yuma and Cathy at Okan. At the end of the meal, I had a chance to speak to Nanase, the young lady who does a fantastic job of managing Okan. I mentioned the Osaka Kitchen spot, and was told that this location will specialize in Nabe and grilled items. And was most surprised to learn that they intent to open this month! No wonder the place is being worked on during weekends as well.

From the it's right under my nose files:

This place has opened in Diane Village shopping center.

And being the bozo that I am….I didn't even notice until recently. Well, that's to be rectified soon…a post is coming right up.

A salute to all our FOYs:

I had notice something interesting a while back………. the mention of oatmeal in the wonderful comments. At first I thought it was just "Judy", but after reading through some older posts, I noticed that Oatmeal seemed to be the FOY's (friends of yoso) breakfast item of choice. It all came to a head in the comments of this post. So let's hear it….. am I correct?

Anyway, to all our oatmeal eating FOYs, I salute you:

I hope everyone is having a great weekend!

The Torta Factory

April 1, 2009 mmm-yoso Mexican Restaurants, Sandwiches

*** The Torta Factory has closed.

This little shop on El Cajon Boulevard opened up about three weeks ago. The balloons, and "Grand Opening Banner" beckoned me in.

The menu is simple, but growing everyday. On my first visit it had Tortas, Quesadillas, breakfast items, and Cemitas. They have now added tacos and huaraches, and I watch with glee as the ball of masa is formed and a tortilla is pressed out for its destiny as a huarache (huarache = "slipper", and is a slipper sized "tortilla" of sorts, topped with any number of items). The restaurant is pretty clean, and simply attired.

The salsa bar is standard, with all of the usual suspects.

My first visit was fun, the gentleman, who I believe is the owner is very friendly, and is eager to please. The prices are a bit higher than your regular taco shop, and watching the tortas being assembled, I knew this wasn't "just another taco shop."

I had Torta Milanesa de Res (breaded beef torta – $5.29):

What struck me about this torta was the bolillo (bread), it was light and airy, the crust was, well crusty, without being hard, and it was not overtoasted.

The milanesa was light and moist, but very mild in flavor. The smear of beans was just right, and most of all, this wasn't dredged in mayo.

It was a very balanced sandwich, one in which the sum of the parts worked together well. I can't say if it was the best Torta I've ever had, but I really enjoyed it. I left feeling satisfied, not like I'd been weighed down by a ton of grease and saturated fat, which has it's own rightful place in (and around) my heart, but this was very pleasant.

Which meant that I had to bring the Missus along on my next trip. The Missus wasn't very hungry, and is a bit picky about the amount of cheese (minimal) and sour cream (none) on Her Mexican food. She decided on the Quesadilla de Flour de Calabasa (zucchini blossom quesadilla – $3.99), and requested it light on the cheese, and with no sour cream. I watched as the tortilla was again formed by hand. It was a simple, but delicious looking dish:

And it was a good idea to get this easy on the cheese…since it was mozzarella cheese. The Missus loved the Guacamole, and told me She could really taste every ingredient in the Quesadilla clearly.

This time I went for the Torta de Bistec Ranchero ($5.29):

Thin sliced beef (a la Carne Asada) browned, than simmered in a mild tomato based sauce. the flavor of the onions and garlic came through. And the beef was very tender. As you can see this was dressed a bit differently from my previous Torta:

No chredded lettuce this time, and the cheese was pretty much an afterthought and added nothing to the sandwich. Again the bolillo was light and airy. In fact, I enjoyed this more than the Torta Milanesa. It could be because the gentleman told me to try some of his "chili paste", which is not on the salsa bar. He gave us a small container of what I believe is a Chipotle based paste.

It was smokey with a nice slow burn…….

On my last visit, I was determined to try something different, and went with the Cemita de Pata ($7.99). Cemitas are a type of sandwich which differentiates itself from Tortas mainly by the type of roll used. It is a round sesame seed crusted roll. The cemita I had previously was toasted, but nice and fluffy. This one was toasted, and on the crumbly side. It was pretty big……

The roll was also fairly dry, I prefer the bolillos here. If you read the menu, and think this is beef shank…be aware…..this is gelatinous, tendon like material from cows feet.

It had been cooked low and slow in a very potent vinegar and citrus mixture, making it very puckery and sour. There was a good deal of bitterness going on as well. On this day, all the customers were Hispanic, and one of them took an interest in what I had ordered. when my Cemita arrived, he asked me what I ordered. when I informed him that it was the Cemita de Pata, he laughed and told me that he is from Puebla, where Cemitas originated. He loves his Cemitas, but even he won't eat this. He did tell me that, "this place makes good stuff." So I'll take his word for it.

To me, The Torta Factory is not the place to revive yourself with a greasebomb from an all day drinking binge, or to kill your hang-over with protein overload. It does a nice job with light and well prepared food. For the other stuff, perhaps you'll do best grabbing your California Burrito from one of those 'Berto places.

The Torta Factory
4595 El Cajon Boulevard
San Diego, CA 92115
Open Daily – 7am – 8pm

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Pan Fried Cucumber with Perilla – Zi Su Jian Huang Gua

March 31, 2009 mmm-yoso Cookbooks, Cooking, Recipes

Yep, we're still "veggin' out……" Here's another recent vegetable dish. I'm always on the look-out for something a bit different, perhaps the use of an ingredient that I'm familiar with, but had never thought of using in a type of cuisine. I saw a recipe in Fuchsia Dunlop's tome on Hunan cookery, The Revolutionary Chinese Cookbook, that caught my attention because it used Perilla. The original recipe uses zǐ sū (紫苏), purple perilla, but the only perilla I could find in the quantity I wanted and in good shape was Korean Perilla, which I substituted for purple perilla. What little info I could find on the use of Perilla in Chinese cuisine was a reference to Perilla Leaf Porridge as a remedy for common colds, and its many medicinal uses.

This turned out to be a remarkable dish. The cleansing flavor of the cucumber, along with the spice of dried chilies and chili oil (substituted for fresh chilies), the salty umami of soy sauce, along with a touch of sour from the clear Chinese rice vinegar. The vinegar also added a bit of sweetness to which I added a touch of sugar(my own addition), sesame oil added a nice rich nuttiness to the dish, which was all wrapped up with a good amount of minty-anise-herbaceous perilla, which really cut through the spice.

In her book Fuchsia Dunlap calls the cooking method used for this dish as "jian", pan-frying, versus "chao", stir-frying. And indeed to get the best result, you begin by laying the cucumber in a single layer in the wok to attain a nice golden color. Be aware that the yield is about 60% of what you started with.

As usual, I've taken a few liberties with the recipe.

Pan Fried Cucumber with Perilla

1 Large English Cucumber, sliced in half lengthwise, seeded, and cut crosswise into 1/4" slices
3-4 Cloves fo garlic chopped
2 tsp Premium quality light soy sauce
1-2 tsp Clear Chinese Rice vinegar
1/2 tsp white sugar
2 dried chilies deseeded
1 Tb Chili Oil w/flakes
1/3 Cup of perilla leaves, cut into a chiffonade
1 tsp Sesame Oil
3 Tb peanut oil

– Heat wok over high heat until smoking
– Add oil and swirl around wok. Add dried chilies and scald, but do not burn.
– Add the cucumber slices in a single layer around the wok and fry until the cucumber slices start turning golden brown
– Turn cucumber slices as necessary.
– Once slices start developing color, add sugar, garlic, and chili oil, and stir fry.
– When dish becomes fragrant, splash in soy sauce and vinegar, and mix well.
– Remove from heat and mix in perilla leaves. Stir in sesame oil and serve.

Some Revisits: Do Re Mi House and Leilani’s Restaurant

March 30, 2009 mmm-yoso Korean Restaurants, Local Kine Stuffs in San Diego, Loco Mocos, Plate Lunch

**** Both Do Re Mi House and the Serra Mesa location of Leilani's have closed

Do Re Mi House:

Hard to believe that I hadn't been back here for over three years. Sometime during that period the lettering on the windows have been redone, and now in addition to the Korean Food, it says they serve "Japanese Traditional Food"?!?? The menu looked pretty much the same, as did the restaurant, though they've removed the back partition to the place. And lunch is still pretty cheap, the Bulgogi Lunch Special at the time of my visit (December) was still $5.99. Looked exactly the same as well.

Funny how tastes change, I found the Bulgogi to be on the sweet side, though it was fairly tender, and the mandoo were better than on my last visit. Still, not bad, if the price is still $5.99.

And I still love the potatoes here. If this visit is any indication, service has now become the typical "dump and duck"…..

Do Re Mi House
8199 Clairemont Mesa Blvd Ste M
San Diego, CA 92111

My previous post on Do Re Mi House can be found here.

Leilani's Restaurant:

Also from back in December. I got my Loco Moco fix from Leilani's Restaurant. This of course meant a Hilo Loco for me:

In some ways it was the same dependable Loco……nice gravy, hand formed patty, lean, and perhaps on the tough side, but the same as usual, as were the eggs, which could have been a bit more crisp, but were decently runny……

And there was a good amount of gravy over everything. But on this visit, I felt like something was missing…….there was a good amount of Kielbasa and Portuguese Sausage in the fried rice, which was cooked just right, but the entire package tasted strangely bland…….like they forgot to season things……

With this costing ten bucks, maybe I'm just expecting more, or maybe it was just an off day? Though the mac salad was really, really, good on this day…so good I forgot to take a photo! Maybe I need to head back to PB, and see how Leilani is doing?

Leilani's Hawaiian Restaurant
3232 Greyling Drive
San Diego, CA 92123
858-565-4637

My previous post on Leilani's can be found here.