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Dim Sum Coconut Jelly

coconut jellies

Have you been to a dim sum restaurant and tried the coconut jelly dessert from the cart? Well, if you have and you liked it …try this recipe. Who would have guessed Tyler Florence would have featured it on his¬†TV¬†show.

As usual the video and the recipe posted on the Food network site were not exactly the same. I chose wrong and decided to follow the written word… I have a feeling I should have gone with Tyler. In the end everything turned out fine but I had to cut the tops off all my jellies. For some unknown reason there was a layer of clear sugar water covering the top.

Recipe link
Tyler’s Ultimate

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Off the Grid: Fort Mason Center


It looks like food trucks are not a fad. More and more keep popping up all over the Bay Area especially in the city. I’ve wanted to check them out but to find them you usually have to follow twitter feeds and I’m way to lazy to do that. So when I heard about “Off the grid,” a collection of over 20+ trucks/carts all in one location at the same time, I added it to my SF bday weekend list. We decided to go to the Friday night location which is held at Fort Mason center from 5-8pm and has the largest selection of carts. I was worried about November rain but we lucked out with some fantastic weather.

Upon arrival we bee-lined for the creme brulee cart because I’d heard they sell out fast and I wasn’t gonna miss out.¬† We chose coconut and pumpkin spice. Both were creamy and delicious. We devoured them while standing in the Chairman Bao Chinese steamed/baked buns¬†line. The buns are what everyone comes for. The line is long and stays that way the entire night. Still in line we snacked on a dim sum sampler from Tru Gourmet which was good but nothing special. Within 30 minutes of opening the Chairman ran out of baked buns (WTF!) so we were forced to have the steamed (pork belly & duck) which were awesome and well worth the wait. Next, we had a couple tacos (asian asada & char sui) from Kung Fu tacos. Interesting flavors indeed. Having had our fill of Asian cuisine we finished off with a couple Mexican tacos (carne asada & pork/bacon) from El Huarache Loco.

Although we had to navigate around people & strollers galore (“Off the grid” seems to be the place to be for¬†Thirty-something¬†city folks with kids) that didn’t stop us from stuffing ourselves silly. All in all it was a fun evening.

Notes: Fort Mason location is closed for the winter. Admission is free. Food Costs: $5+

Website: http://www.offthegridsf.com/

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Spicy Orange Chicken Stir-Fry

orangechicken
This was nothing like the orange chicken at Panda Express. This was much healthier because it’s not fried. I found this recipe in the 15 minute meal section of June’s Bon App√©tit. As you can see we added mushrooms because they came along with the peas in our produce delivery and we used yellow onion instead of red. I have to admit I think I like the Panda Express version better but this was a tasty alternative and my waist appreciated it.

Recipe link

Shaking Beef

shakingbeef

I had a Slanted door Shaking Beef craving so I went in search of the recipe and I found it. I have to admit this wasn’t as good as the real deal but it was a close, close second. I guess if it was that easy to make at home Charles would be out of business. Oh, don’t omit the lime dipping sauce as it was divine.

Tasty Tip: The instructions say to cook the meat 6-8 minutes. Do that if you want your meat well done, if not go for 4-6 minutes.

Recipe link

Caramelized Black Pepper Chicken

I was excited to see a recipe from Charles Phan of the Slanted Door in the Sept. issue of Food & Wine. I love Asian cuisine but I usually find it difficult to prepare at home. This dish on the other hand was extremely easy to make. One of the main ingredients was fish sauce. When Mike cracked open the bottle he made a funny face. This was our first time cooking with fish sauce and we were a bit worried about its pungent smell but it ended up tasting fantastic. After we finished eating Mike said, “I would make this again in a heartbeat.” It was that good. The sauce was sweet yet peppery and the cilantro gave it a fresh punch. Next time we fix this I might throw in some bean sprouts.

Tasty Tip: Make a little extra sauce – Mike and I had to duel over who would get the last spoonful!

Recipe link

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