Cooking – mmm-yoso

Odds and Ends – Cumin Chinese Cauliflower (Caulilini), Pliny the Elder at Bay Hill Tavern, and Other “Stuffs”

June 26, 2025 mmm-yoso Beer, Cooking, Pubs and Pub Grub, Recipes, yoso-silly

Just a couple of quick things for today…..

I don't know if you've noticed. Many times, when we're having Chinese food whether at a restaurant or for takeout, we don't order vegetables. The reason for this is that the Missus has a hard time spending maybe over $15 for stir fried veggies. On most occasions we'll have leftovers and then I'll go ahead and stir fry veggies at home. I still have a Big Kahuna, my second one since 2005, this one goes to 65,000 BTU and is great for wok stir fries.

Or, as in the case of the item below, I'll go ahead and roast something in the air fryer…..sometimes I'll do both at the same time as doing the stir fry can take less than 2 minutes!

Anyway, the latest item was something I just kinda made up. The Missus really likes Caulilini, which is known here as Chinese Cauliflower. It's the type of cauliflower She grew up eating in China. Also known as Baby Cauliflower, it features thin green stems, is a bit sweeter, the florets are more loosely arranged. The Missus grew up eating cauliflower stir fried with tomato. I thought I'd try something interesting, knowing that She enjoys the flavor of cumin in dishes like BO Zi Ran Yang Rou (Cumin Lamb). I thought the P-Cresol-ish cumin would go nicely with cauliflower and it did.

Cumin Cauliflower 01

Because the quantity of cauliflower varies, I'll just give you a photo of the ingredients (minus the cauliflower).

Cumin Cauliflower 02

There's a certain sequence that I've been using for making this.

Air Fryer Cumin Cauliflower
1 – After rinsing, prepping, and draining the cauliflower pour a few tablespoons of avocado, or any other neutral oil into a mixing bowl. Add cauliflower and combine.
2 – Add Sichuan Peppercorn oil to coat and White Pepper
3 – Add Cumin, Chinese Five Spice, and Granulated Garlic – I used to use fresh shopped garlic but it burned too easy. Mix well.
4 – Taste to make sure the cumin flavor comes thru clearly
5 – Add about a tablespoon of soy sauce and 2 tablespoons of chili crisp, I found that Lau Gan Ma works the best.
6 – Stir and mix well to coat.
7 – Taste and adjust seasonings and add smoked salt.
8 – Roast in 450° Air Fryer for 12-14 minutes.

The time the Missus said She wanted me to grill some Shishamo:

So, I went to grill some veggies and also some of my Local Kine Chashu Chicken for the Missus when She asked me to grill some Shishamo for Her. I thought this kind of strange, since we'd sometimes do it on the Konro, but She wanted it grilled….

So, I prepped some.

Shishamo JJ 01

When I finished, I found out who it was actually for. Guess who got Shishamo?

Shishamo JJ 02b

I actually posted about it on Instagram and some folks found it funny…..

Pliny the Elder at Bay Hill Tavern:

Earlier in the week, the Missus wanted some tacos from the Tacos La Chorreada Truck. So JJ and I walked on over, placed my order and decided to head on over to Bay Hill Tavern for a cerveza until my tacos were ready.

I was given the "specials" menu to look over and was pleasantly surprised.

Man, they had Pliny the Elder on tap! When was the last time I had that?

My goodness….it was so good. I'm hoping they still have it the next time I visit. If you plan on dropping by specifically for a PtE, perhaps you may want to call first as I'm sure they'll soon run out – 619-326-8828.

Bay Hill Tavern
3010 Clairemont Drive
San Diego, CA 92117
Current Hours:
Mon – Thurs 11am – 9pm
Friday 11am – 10pm
Saturday 10am – 10pm
Sunday 10am – 9pm

And finally……

My latest "ear worm":

I'm sure this might be before your time, but someone mentioned the late Wili Moku to me recently. He was the DJ I always listened to on KKUA in the 80's (before they became Public Radio – hey you rememba the Home Grown album?)

But for some reason, Da' Mokkettes song Palolo Valley Girls, a parody (of a parody) of Frank & Moon Unit Zappa's "Valley Girl" started playing in my head. Arrgh…..I just can't clear it out!

So, just to share the wealth.

"Shoot la dat, no act, no act……" "Make a all the way!"

Hope you're having a wonderful week!

Juewei Revisited and 20 Minute Zhou/Jook/Congee

March 30, 2025 mmm-yoso Chinese Restaurants, Cooking, Recipes

Juewei has become a semi-regular stop for us since they opened last November. What we've found is that they make the smoked chicken we enjoy on weekends, so we'll drop by and pick one up ($17.99) with some side dishes.

Juewei Rev 01

Juewei Rev 02

Along with usually some quail eggs and yuba….in fact, the woman who runs the place just starts packing the yuba when I walk in the door!

Juewei Rev 04

And recently, we saw that they added a spicy braised beef….I dunno the name because the Missus orders it in Mandarin.

Juewei Rev 05

And of course the chicken.

Juewei Rev 03

Now, you may ask if we just eat everything as is…..well, sometimes. The yuba is a great side dish as is the beef. Though that chicken can be up to four meals. Here's what we do.

We make baos with the meatier parts of the chicken and also with the beef. I have a microwave tortilla warmer pouch that I found does a good job of warming up the baos! I also will crisp up some of the skin in the air fryer for textural contrast.

For some reason, this winter – early spring we've been eating a lot of Zhou…which is what the Missus calls it. I have always called the dish using the Cantonese name; jook. The Missus had found the quite popular 20 minute congee recipes posted on Instagram and TikTok where you freeze the rinsed rice for 8 hours. After working thru the recipe a few times, I found an approach that we prefer. The porridge seems to come out a bit creamier and it only takes a couple of hours to freeze.

I rinse one-third cup of rice. I tend to prefer Koshihikari rice….yes, it's a bit more expensive, but to me, based on the starch content worth using. Plus, we tend to use higher quality rice when cooking at home anyway. I then place the rice in a small metal mixing bowl and cover with one cup of water and freeze.

Juewei Rev 06

When I'm ready to make the porridge, I take out a donabe; a Japanese clay pot which I have. I place the metal mixing bowl on the stove and heat briefly to melt the edges of the ice. I then place the donabe on the stove, move the rice-ice and melted water into the donabe and add three more cups of water, heat, and bring to a simmer.

Juewei Rev 07

I then get my kitchen shears and slice the chicken carcass in half. I can make two portions of the porridge. I trim excess meat off the bones; usually from the thighs and drumstick…the breast and some of the thigh meat has already been used to make the baos we had previously. I chop the meat up into pieces. I separate the bones and place that in the porridge. While the Missus grew up eating plain boiled Zhou in QingDao, my mom used to make jook using turkey bones after Thanksgiving. Turkey Jook is very popular "back home". Kathy from Onolicious Hawaii has a page and recipe on Turkey Jook here.

Because of flavor of the smoked chicken is quite strong, the flavor transfer is done fairly quickly. I then add in the meat, usually some green onions, white pepper.

Juewei Rev 08

The rice gets creamy in about 20 minutes, 30 minutes max.

The Missus likes some minced bitter greens along with the quail eggs in Hers. I like to add a little shoyu, yuba (of course), takana (pickled mustard greens), and kimchi garlic shoots, if I have them.

Juewei Rev 00

If there's any chicken skin left; I'll crisp up in the air fryer and top off the porridge with that.

Juewei has indeed become a regular stop for us because it provides us with additional options and ingredients for comfort food meals.

Juewei Food
4690 Convoy St. #103
San Diego, CA 92111
Current Hours:
Sun – Thurs 11am – 11pm
Fri – Sat 11am – Midnight

Odds and Ends

December 20, 2024 mmm-yoso Cooking, yoso-silly

Just a bunch of "little stuffs" for a pretty chilly Friday! Yes, I know, it's San Diego……

It's the Sukiyaki time of the year:

Yes, the Missus has been requesting Sukiyaki again. These days I use two grades of meat.

I use a basic sukiyaki grade – from Nijiya for cooking with the veggies and stuffs. It adds the requisite beefiness to the dish. And then I get about a quarter pound of prime or wagyu (when it's "Meat Day") for dipping.

IMG_4212a

I have a feeling I'll be making this again this weekend…..

Salad in December?:

Yep, the Missus said She wanted a salad…. But, of course it wasn't just a simple salad. After all the requested ingredients it looked like this.

Everything from roasted cauliflower and sweet potatoes, boiled eggs, etc…..

And then I had to come up with an "appropriate" dressing. I settled on making a Bacon Vinaigrette.

So, the Missus has been wanting a version of this salad like four days in a row…….

Meat Jun?:

In my post on making Okra Kurogomae, I mentioned serving it with some Meat Jun I made. "FOY" Kimo emailed me asking me for a recipe. Well, I'm not it's ready for prime time. The biggest issue is finding the precise cut of meat I want. Both Zion and H Mart cuts their rib eye quite thin. Though I've made due with marinating the meat a specific way. As for the recipe; it's a cross between an old recipe from Wanda A. Adams wonderful cookbook, the Island Plate and of course, the Kathy has a version on Onolicioushawaii as well. With a couple of adjustments and personal touches as well.

It ain't the prettiest thing.

IMG_4422a

But our neighbor, who is originally from Manoa liked it as did the Missus, who specifically requested that I make this after having it twice during our last trip "back home". Strange thing, this stuff keeps ok and actually heats up well in the Air Fryer? Anyway, maybe I need to make this a couple more times, right?

Yep, so that's what's been cookin' here.

Hope everyone is keeping warm during our cold spell!

Okra Kurogomae

December 12, 2024 mmm-yoso Cooking, Recipes

Hope you don't mind a quick and easy recipe for this Thursday!

A few months back, I noticed a new side dish at Nijiya; okra gomae. Knowing how much the Missus loves what the Japanese call "neba-neba"…that slimy-slippery stuff like natto…and okra. The Missus instantly enjoyed it. So, for the next couple of weeks, I'd get some when available.

Okra Kurogomae 01

But, you know how it goes….after getting this few times, the Missus started noticing how She would prefer this dish be made. More sesame flavor….not as sweet, etc. So, I was commissioned to create a version to Her taste.

I did mention not wanting to toast and grind sesame seeds. The Missus quickly came up with a solution to that. We had an unopened container of Black Sesame; the stuff you'd top desserts with in the cabinet.

Okra Kurogomae 03

Okay, we were off to the races. And this is what I've made a half dozen times since.

Okra Kurogomae 02a

Not the prettiest dish in the world, huh?

Anyway, there were a couple of things I've noticed when trying to make this. First, younger, thinner okra works best. Second, the "sauce" can be a bit too thick, so I thin out the sauce with a neutral oil, like avocado oil as necessary. To get the right texture, I blanch the okra for a minute in boiling salt water, then stop the cooking by placing the okra into ice water. Doing this also brings out the nice green color of the okra and also makes it more "neba-neba".

I call it Kurogomae because I'm using the black sesame for this. Anyway, this recipe is to the Missus's taste, less sweet, more sesame flavor. It's easy to adjust.

Okra Kurogomae:

1/2 lb Okra – Younger/thinner preferred
1 Tb Kosher Salt
8 Cups water
Ice water

Sauce
3 Tb Black Sesame Powder or 4 Tb Toasted Black Sesame Seeds Ground
2 Tsp Sugar
2 Tsp Soy Sauce
1 Tb Sesame Oil
1-2 Tb Avocado or other neutral oil (optional) Okra Kurogomae 04

– Rinse off okra
– Add kosher salt to water and bring to a boil
– Add okra. Blanch for 1 minute
– Drain and put okra into ice water to stop cooking
– Once okra has cooled remove form ice water and dry

– Mix together sesame powder (or ground sesame), sugar, soy sauce, and sesame oil.
– Check consistency. Add neutral flavored oil as needed to create an acceptable texture. Okra Kurogomae 05
– Taste and adjust.

– Slice okra into bite sized pieces
– Mix sauce and okra together and chill for a half hour
– Give the okra a mix before serving. Yes, it's going to be neba-neba, but that's one of the reasons you like this, right?

Okra Kurogomae 07

It makes a nice side dish.

Okra Kurogomae 06

Just had some today with some Meat Jun I made.

Okra Kurogomae 00

Why the Missus can’t eat Chicken Katsu at Restaurants

November 26, 2024 mmm-yoso Cooking, Recipes, yoso-silly

In the comments section of a recent post, "FOY" DerekR asked me what I've been cooking recently. I know that during Covid, I used to do many more cooking type posts. And to be honest, much of what I make these days are tried and true recipes that I've posted over the years. And to be perfectly honest, lot of what I cook just use techniques that I've picked up over the years.

For instance, these days you'll be hard pressed getting the Missus to order chicken katsu when dining out. It's got to be highly recommended for Her to try it. And the reason is totally my fault. You see, a few years ago, I mentioned having worked in a Drive In back home. We made chicken katsu a certain way….which wasn't super good. But, we also knew how to make it for us. And when we did, we never needed to use salt; the breading never peeled off, and the chicken breast was very tender.

And it was simply done by doing a quick brine and rinse on the chicken before breading. We also tenderized the chicken breast. I also added seasonings to the egg wash (shoyu) and ground black pepper to the panko.

It used come out very evenly fried. Though my version may not be as pretty since I pan fry it, sorta like schnitzel, not wanting to waste oil…I use Avocado Oil so it ain't cheap.

C Katsu 01

The combination of the brine, I also add a bit of granulated garlic, the shoyu in the egg wash, and the ground black pepper in the panko just adds layers of flavors.

C Katsu 02

C Katsu 04a

You can see the shoyu in the egg wash above and the freshly ground black pepper in the panko below.

C Katsu 05

Now because of how I make this; I only usually make two breasts at a time; it ain't cheap since I have to make the brine everytime I make katsu, but the Missus said it's worth it.

The Brine:

4 cups cold water
1/4 cup Kosher Salt
1/4 tsp Granulated Garlic (optional)

Combine ingredients, whisk until salt is dissolved
Brine tenderized breasts for 8-15 minutes (I usually brine while getting flour-panko-egg wash ready)
Rinse chicken and dry well with paper towels; remember food safety is paramount – avoid cross contamination, I use disposable gloves, make sure to clean up well.

Make sure chicken is dry before doing the flour-egg wash-panko

For the egg wash; I usually use 1 egg and 1/2 teaspoon Kikkoman Shoyu.

It's funny how some simple steps I learned so long ago have reappeared!

C Katsu 06

So, there you go……

If you do try brining your chicken before making katsu; let me know how it turns out.

What’s the Missus Craving? Moroheiya (GreeNoodle) Noodle Soba Style

August 2, 2024 mmm-yoso Cooking, yoso-silly

This one is interesting. The Missus wanted zaru soba…well, without the soba! Figure that one out? The Missus enjoys the Tsuyu, the daikon oroshi, wasabi, and grated ginger, but just does not like the flavor and texture of buckwheat noodles! Hmmm……so, funny thing how things just pop back up. A couple of years back, we had a tasting of GreeNoodles at Mitsuwa. The reason that we were interested was that the noodles were made with "Moroheiya", also known as Mulukhiyah, but really know to us as Molokhia, a green veggie we first encountered and enjoyed in Tunisia. Funny thing, we next saw Molokhia available for purchase at Nijiya of all places. I remember being told how healthy Molokhia is. But beyond that, we loved the slightly bitter-vegetal flavor. And the Missus enjoyed how those dried noodles tasted. Anyway, looking for an alternative to soba, I decided to get a couple of packages of GreeNoodle from Tokyo Central (aka Marukai). Of course I wasn't getting the stuff with those powdered soup packets (there's miso, tum yum, yakisoba, etc…). I was just getting a package of dried noodles – $1.99 each.

Moroheiya Cold Noodle 04

Supposedly a good amount of fiber, the noodles aren't fried, a good source of potassium, beta carotene, manganese, antioxidants, blah, blah, blah…..

The main thing is; would the Missus enjoy this? And guess what, She loves it! It's quite simple. I just boil for about 3 minutes, rinse, then put into ice water to chill, then drain. I serve it just like zaru soba. It's so refreshing!

Moroheiya Cold Noodle 02

I've made this five times over the last sweltering two weeks. I guess it's a fixture now. Though I can tell the Missus is getting tired of it because She's requested a "Ma Jiang Mian"; cold sesame noodle version. Go figure.

You know, with all the hot weather, I haven't been making anything really complex. Though, it's been quite interesting. This is another favorite of the Missus. It's based on a dish from our favorite Sichuan restaurant in Paris. So, I've made this like four times already.

IMG_0405a

Not sure it's worth a post though….

Still, I thought you might be interested in these Moroheiya Noodles; which have a better texture, taste, and is much more healthy than that instant ramen you're eating. Plus, I thought it interesting how this plant, which supposedly originated in Ancient Egypt, that we first tasted in Tunisia, and then saw for sale at Nijiya, can be found in noodle form!

Moroheiya Cold Noodle 03

Have a great weekend!

Monday Meanderings – Juewei Coming to Convoy, SotBBQ Replacing Olleh Sushi, and Recently Consumed

July 8, 2024 mmm-yoso Chinese Restaurants, Cooking, Korean Restaurants, yoso-silly

We're recently back from yet another Road Trip and I needed to do my rounds this past weekend. Driving around Kearny Mesa I noticed a few new places.

Juewei Coming to Convoy:

I actually drove into Plaza del Sol on Convoy to see what was going on with China Max and noticed a new sign. Right next to Bonchon was this signage.

Whoa, could it actually be? We had been to Jue Wei Kitchen in San Gabriel for the duck neck, pig's feet, etc…….

So, just before typing this up I dropped by Eater San Diego and according to their post, it is true. Get ready for some spicy duck neck, pig ears, tripe, and all kinds of braised goodies!

4690 Convoy St #103
San Diego, CA 92111

SotBBQ Replacing Olleh Sushi:

While driving East on Clairemont Mesa Boulevard, I noticed another new sign. This one for something called SotBBQ? This is in the plaza where the original location of Menya Ultra is located.

Less than two years ago Olleh Sushi replaced Old House Hot Pot, and before that it was Uniboil, which replaced Beauty Hunan, which replaced Szechuan Taste! Man, is this location cursed or what?

Well, we'll see how this works out.

8199 Clairemont Mesa Blvd
San Diego, CA 92111

And finally…….

Man, this past weekend was a hot one, huh?

I really didn't want to work too hard at cooking and with the post 4th of July folks still crowding things….man, was the Little Italy Mercato packed. I couldn't find any parking at my usual spots and had to actually get metered parking!

Anyway, just to get a bit silly here, we had stuff from the farmers market; great tomatoes from Andrew at Indian Summer Farms, Fuerte Avocados from another stand. We had gotten a nice sourdough loaf from Erick Schat's Bakery in Bishop, perfect for sandwiches, and so forth…..

For a light lunch I made an Avocado – Tomato Toast, with lardons of bacon and feta…..

And for lunch yesterday, it was a Watermelon-Bacon-Feta Salad with tomato, basil, cilantro micro greens, and butter lettuce.

Nice and refreshing.

What have you been eating to "beat the heat"?

Hope everyone has a great week!

You are what you eat? Chapulines……

April 20, 2024 mmm-yoso Cooking, yoso-silly

Our good friend "Alle" just got back from Mexico and had some great omiyagi for us. Among the goodies was some Chapulines. She told me they were from Mercado de San Juan and were among the best she's ever had. We had come to really enjoy chapulines during our time visiting Oaxaca and nothing here we've gotten here in the states compares.

In case you don't know what chapulines is, here's the Wikipedia page. It's basically roasted grasshopper and has a smoky, almost shrimpy flavor, with a crunchy texture.

Man, these were so good!

You Are 01

The Missus was really enjoying this with Her avocado toast or on eggs or with some Mezcal, but She wanted to have these for brunch.

So, we headed on over to Carnival Market and got some of the house made chicharron.

You Are 02

So, with the chopped chicharron and the chapulines….

You Are 03

With some of the house made tortilla chips, grape tomatoes, perfectly ripe avocado, salsa verde, salsa habanero, white onion, micro cilantro….you get the picture……some hipster chilaquiles.

You Are 00

But let's not forget what chapulines brings to this….

Thanks again Alle!

Hope you're having a great weekend!

Saturday Stuffs – Ban Lao Becoming So Saap, Boiling Passion is Now Kanpai BBQ & Shabu, Boston Market (Balboa) Becoming California Fish Grill, and Other “Stuffs”

August 5, 2023 mmm-yoso Chains, Cooking, Japanese Restaurants, Lao Restaurants, yoso-silly

Just some odds and ends for a quiet Saturday.

Ban Lao Becoming So Saap:

In my post on doing takeout from Mekong Cuisine "FOY" An mentioned if I'd heard that So Saap was taking over the Ban Lao spot in City Heights? Whoa, no I hadn't heard about that. Last I saw, Ban Lao had taken over the Que Huong space. And that was just a couple of years back! So, after doing my usual Saturday errands, I decided to head on over. And wouldn't you know it.

SS 08052023 03

I hadn't even had the chance to visit them at the "new" location! Damn you Covid! Folks that I know who've been to So Saap's Market Street location haven't been overly impressed! Ban Lao was one of the few places where they'd actually make what I consider to be Lao Style Beef Larb. That would be raw beef with beef bile.

4134 University Ave
San Diego, CA 92105

Thanks for letting me know about this An! I really appreciate it. I don't think our little blog would still be around all these years without thoughtful folks like you!

Boiling Passion is Now Kanpai BBQ & Shabu:

Speaking of my visit to Mekong and few years back, Boiling Passion occupied that space. They then moved to a smaller space in the strip mall. When I took a glance at the shop I noticed that it was now Kanpai BBQ & Shabu.

SS 08052023 01

First thing I wondered was if this was an offshoot of Kanpai in Chula Vista? Second thing I noticed was that they were on soft opening mode with only Shabu Shabu…."BBQ Coming Soon"? I guess this is really a very "soft….." opening?

3904 Convoy St
San Diego, CA 92111

Boston Market (Balboa) Becoming California Fish Grill:

On my way back from Nijiya and 99 Ranch Market, I decided to stop in at the Walgreens near the corner of Genesee and Balboa. When I parked, I noticed that Boston Market was gone.

SS 08052023 02 SS 08052023 02b Man, this location of Boston Market had been here forever! I decided to walk on over to see what was up….hoping that perhaps an interesting eating establishment was coming to this location. I should have known better. It's a chain swap out. At least it's California Fish Grill which claims serve only "Responsibly Sourced Seafood". You can read about Cathy's visit to one of their locations here.

5502 Balboa Ave.
San Diego, CA 92111

Other "Stuffs":

We have a ton of leftovers from various meals, especially our last short Road Trip (posts coming soon). For some reason, I've really been enjoying the leftovers.

SS 08052023 05

This past Tuesday, I was walking out of Clairemont Coffee with my cold brew when something stopped me dead in my tracks. It was a pretty rare sight in San Diego….a rainbow!

SS 08052023 04

For some reason I was so touched by this sight. It reminded me of "home", you know:

"Where I live, there are rainbows
With life in the laughter of morning and starry nights

Where I live, there are rainbows
And flowers full of colors and birds filled with song"

It just brought a smile to my face….and it just brightened my entire day!

So, here's hoping you all have a wonderful and bright weekend!

Yoso-Silly – It’s Ramen Weather

March 23, 2023 mmm-yoso Cooking, Ramen, yoso-silly

Man, has the weather been crazy or what? With more rain that I can ever remember, I just didn't want to leave home. But, it was great ramen weather, right? So ramen it was……

Which kinda hit the spot. This was not bad. So, here's where it gets interesting. This was actually from a package, albeit with some "additions". A few months back, I saw some frozen ramen on sale at Nijiya at $3.99. I thought it was expensive (it's now $5.69). And having tried the Nijiya brand and other stuffs by Sun Noodle that I thought wasn't very good….still, I couldn't help myself so I bought 5.

And this turned out not bad. Noodles by Sun Noodle, the tare has a bit of that metallic instant noodle flavor, but I tamper it down by using more water, usukuchi shoyu, grated garlic, and shaved onion. That chili crisp doesn't hurt as well. And I'll use whatever I have at my disposal, like some frozen jioazi, some frozen chashu, leftover roast duck and duck fat….it all works well.

So perhaps I've changed my tune with regards to packaged ramen….