HoustonWok

Happy Bday to my wife and I.....

2010-08-08T11:24:00.000-07:00

Was it fate or was it coincidence that my Birthday falls in the same month and one day apart from my wife..How do you explain my sons birthday falling in the same month as his grandmother one day apart from hers? Don't you ever tell me there is no such thing as a soul mate, that there is no greater power who has written our destiny before our time and that we are living the life chapter by chapter filled with twisted plots and alternate endings....
Well somewhere in one of these twisted chapters without an end in sight, I guess it was also destined for me to be a foodie, which I believe by definition means a food lover, meat packer(no bruno), eating food for sport then bragging about the orgasms in my mouth....I also think being a foodie means our eyes are bigger than our stomachs, our eyes don't know the meaning of being nauseous and then falling into a food coma delivering us to our demise....
But it is the life that we live, the story that we choose to write or that has already been written hosted here by our fine food blogs. Now with that being said, it was a birthday that looked like a Thanksgiving Dinner, well...an Asian Thanksgiving dinner that is...Enjoy the display of food, I wish I could have invited you all, I would have cooked more but there is always next time.

Grandma's Homemade Egg Rolls(Cha Gio) Recipe coming soon

Vietnamese BBQ Pork(Thit Heo Nuong) Recipe coming soon

Thang Long Style Fish(Ca Thang Long) Recipe coming soon

Hip Pork Roast Recipe not included..Chef John Doe

Mayo Sauce Shrimp w/out the Walnuts

Original Recipe by Bee of RasaMalaysia

Sausage stir fry w/a side of Mexican Style Corn

2010-06-29T12:56:00.000-07:00

Growing up, I recall that I wasn't able to keep friends for very long, for some strange or odd reason, our family liked to move around a lot. No we weren't in the military, my father was already a Vietnam War vet,
and no we weren't rich, these moves I imagined were very costly. We grew up in a one bedroom 450sq ft apartment with walls so paper thin that you could hear the neighbors arguing about their extra marital affairs among other interesting topics. I guess we can conclude that it wasn't easy for my parents to settle in anywhere, we went from the "Hood" to the "Barrio" trying to find our niche. Despite constantly moving and not being able to establish a best friend that many children growing up had, the fact that I grew up bits and pieces of my life with different cultures had a large influence on who I am today. My tolerance, my understanding and most importantly appreciation for others cultures is incomparable to the average functional family....(i.e.we were extremely dysfunctional and my father was the ring leader in a 3 ring circus,we were nuts)

That being said my neighbors were Milton Martinez and Ricardo Hernandez, Mexican and Puerto Rican respectively. While most Vietnamese kids grew up only eating rice, I was introduced to the many Latino dishes and traditions. However a snack, one snack that I would buy almost everyday for $1 from the guy pushing the cart named Ricardo that didn't speak a word of English would change my life as I know it. I knew it as Mexican Corn or "Elotes." I would literally die and go to heaven w/each bite, boiled corn on the cob slathered w/butter, parmesan cheese and chile powder... Back then I didn't speak Spanish, Milton and Ricardo's mother didn't speak English, Milton and Ricardo weren't able to translate what the dishes were but as we foodies know it, food only has one language, and two words to affiliate themselves with, good or no good. Yes, the elements of our environment deemed it necessary to call our little neighborhood "The Barrio" which I assume is the Latino Hood and either its coincidence or ironic but why is every other guy in the "Barrio" name Ricardo? I still have yet to understand.... Anyhoo, the dishes I present to you guys today are simple, Latino inspired dishes w/an Asian twist, a fusion of sort, and I'll explain...

First we have Sausage stir fry w/bell peppers, portobello mushrooms,and red onions.(Chorizo con verduras)
and Mexican styled corn(Maiz Mexicano)

With regards to the Mexican styled corn, I didn't have corn on the cob therefore I used corn in a can which works just as well. The ladies in the trailer in front of Fiesta on Hwy 6 and Bellaire sell it this way but the corn makes it a little more fun.

Ingredients:
2 sausage links
few slices of bell peppers
few slices of portobello mushrooms
few slices of red onion
1 can of corn
3 table spoons of butter/margarine in a bottle preferably
chile powder and Parmesan cheese

Method for cooking:
In a wok/skillet heat up 2 table spoons of cooking oil, and add your sliced sausage links...(Chorizo would be best)
Cook thoroughly tossing and covering, once cooked add your vegetables and cover....
Once cooked it's best served w/rice or Corn tortilla's

For the corn....

I used the same wok but wiped off the oil from the sausage,

Add corn toss
Add butter
Add chile powder toss
Once it's heated up transfer to a plate and add additional butter if you wish,add your parmesan and you are now done....

I hope you enjoyed this article, take a bite out of my childhood favorites....

Chicken Mango Stir Fry

2010-05-31T07:40:00.000-07:00

Hola my wokkies....how's life been? I am sorry for the hiatus, like many of us, there has been a lot going on in my life, some of us handle stress better then others while some us rather crawl under a rock and hide. Too much to explain and perhaps not the right forum to do so, some of us go shopping to alleviate the stress, some of us smoke or do drugs, but like a true foodie, I EAT! This dish I present to you is nothing fancy, it just happened by chance, and for my recent liking of Mango's. For a long time I have never eaten a mango, and the one's I did eat were the one's my wife would share with me, you know, The unripe green sour mango's dipped in spicy salt??? If you don't know where I'm coming from I guess you have to be Vietnamese to understand, and specifically a Vietnamese girl/Woman who enjoys your sours, as for me, sour...not so much...

Needless to say, I enjoy a ripen sweet mango, like no tomorrow, and chicken, it compliments my desire to move away from red meat. Here is a recipe that will tickle your toe nails, so easy that it will make you want to drop your trousers and scream hallelujah!!!!

Ingredients:
1 chicken breat
1 mango
few pinches of black pepper
few pinches of salt
few pinches of MSG (MSG is not that bad for you M.S.G. make something good)
2 tablespoons of oyster sauce
Method
Slice your chicken breast and season w/black pepper,salt and MSG
Slice and prep your mango,cut like a turtle shell,it'll make it easier to peel off of the skin
Heat your wok
Add 1 tablespoons of cooking oil
Add chicken and stir until the edges are slightly browned
Add your oyster sauce
Add your mangoes and toss

You are now ready to serve, best if served w/rice you could also add red bell peppers to add color.
Enjoy....

Pineapple Fried Rice by Tran Can Cook

2010-04-23T07:54:00.000-07:00

Its safe to say that for a very, very long time, kitchen duties and cooking have been stereotyped as a job that belonged to women. Men were to break their back from 9-5, women were to be home makers, take care of the kids and have a nice cooked meal for their hubby's upon his arrival home from work. Well like it or not, times are changing and that mentality is a far cry from the society we live in today,...well in America at least. Women are C.E.O's and holding public offices, women are doing the great things that people like my grandmother could have only imagined doing when she was growing. With that being said, it leaves a void in an everyday aspect of life, for those of us who don't have a maid, or blessed to have Grandma or retired mother cook us a meal, it's a predicament that calls for a potential disaster! Help Houston we have problem, could you imagine having to live life eating fast food or microwavable dinners everyday???(SMH)

Of course not, here to bridge the gap, and to show the face to an ever changing cultural food revolution are Kevin and Viet Tran of Tran Can Cook. 6 videos in, a 2nd placing on a popular food network, and a glossary of Vietnamese influenced recipes, Kevin and Viet are here to bring sexy back to cooking. I am honored to be able to host a recipe courtesy of Kevin and Viet not to mention the interview transcript posted below, without further due, allow me to introduce you guys to TRAN CAN COOK

Tran Can Cook:Houston's up and coming Food Network Stars

Whats in a name?

Well how about Tran can Cook. Native Houstonians, Viet and Kevin Tran are two Vietnamese foodies that want to pass down their family recipes, but pass it down in a fun, easy, and entertaining way.

Kevin and Viet had humble beginnings with just starting a cooking show on YouTube to represent home style Vietnamese cuisine May 9th 2009. They both work full time jobs, but have always aspired to release their entrepreneurial spirit and believed that "Tran can Cook" is the key to brewing success. They have won second place out of thousands of applicants across the U.S. in Food Network's sister website (Food2) summer challenge. Although they missed the opportunity to meet the Food Network stars in NYC for the Food and Wine Festival, Food2 continued to reach out to TCC which resulted in a deal to post their web series on their website.

With the third largest Vietnamese population in the nation, Houston has a plethora of Vietnamese restaurants to express your inner kinky with food porn. From pan-Asian to Mo Mong, or hole in the wall restaurants like Que Huong, which are a few of TCC favorites, they have become devout connoisseurs of Vietnamese cuisines in Houston. The goal of their show is to bring great Vietnamese cuisine to your kitchen in an entertaining way like only Tran can Cook can....

What inspired you to do such a cooking show?

Kevin: Well when Viet told me about this idea of a cooking show, I immediately knew just the name for it. I remember watching Martin Yan's Can Cook in the early 90's and always admired his show. It just made sense to pay homage to my idol and use our same last names, follow his fun and educational cooking show

What can we look forward to from you guys in 2010?

After our success with the first contest we entered, we hope to get placed in our newest contest from NBC called "America's Next Great Restaurant where the grand prize is to have a restaurant chain in three different cities in which Bobby Flay will be the investor, judge, and mentor. We also plan to dish out 10 more episodes and finalize our website with a must have products such as TShirts,Aprons,and other unique TCC products.

Favorite cuisine and favorite dish?

Vietnamese cuisine of course! Not to be biased, but we believe it is a very unique cuisine that offers fresh and light ingredients that boasts a wide variety of flavors.

Kevin: My favorite dish is Mi Kho Xa Xiu(Dried noodle w/a side of chinese bbq pork)

Viet: My favorite dish is Mi Quang (Imperial Noodles)

Lucky ladies in any of your lives?

Viet answers for Kevin: All of his fans who are under 21 haha j/k eligible bachelor

Kevin answers for Viet: His fiance

If you could be a superhero, which superhero would best define the both of you?

Kevin: Colossus cause I'm a metal tool

Viet: Ironman-Living the capitalist lifestyle of Tony Starks and builds his own stuff.

Final Thought:

For the die hard foodies, we wouldn't mind making a career out of what we do, because we love what we do right? Eat, cook , show off and brag about how good it was. Living in the shadows of admiration for food network/travel channel stars like Anthony Bourdain and Andrew Zimmern both of whom have traveled to Vietnam numerous times. They represent an impeccable brand however, why isn't there a Food star that represents Vietnamese cuisine? Ming Tsai specializes in Chinese food, Iron Chef Morimoto specializes in Japanese, so where is the Vietnamese star?

Viet and Kevin Tran hope to bridge that gap, to be that star and continue to hand down their recipes one show at a time.

Special thanks to Kevin and Viet Tran for the opportunity and collaboration.

Pineapple fried Rice:

Ingredients:

3 cloves of Garlic

1/4 cup of onions

1/2 cup of Peas/carrots

2 links of sweet chinese sausage (Recommended,not required)

1 cooked chicken breast sliced

1-2 tbsp Brown sugar

one egg

1/4 cup of steamed green beans

1/2 cup of crushed pineapple in heavy syrup

1 tsp of Mushroom seasoning

1 tsp of Tumeric (Curry powder)

1/4 cup of raisins

4-5 cups of day old rice(recommended,but can be fresh steamed)

Method for cooking

Make sure you check back for updates frequently via the Tran can Cook Blog
Or watch their funny as all hell cooking instructional videos on YOUTUBE
Converse with them on Twitter
To Be continued........

Curry Lime Chicken (Its Grilling Season)

2010-04-17T10:33:00.000-07:00

If there were any season that is "a perfect time to kill" it would be Grilling season! What's more perfect then the aroma of a succulent, well seasoned, give you that dirty feeling, that guilty feeling that something this good should be illegal, fine cut of meat. Block out any other thoughts you have for just one moment and focus on this picture I paint if you will; Your grill is prepped, charcoal is lit, you take your meat that has been marinated overnight out of the fridge, slap it on grill like a pair of hot cakes, and listen to the sound of serenity, that sizzle. Your neighbors are looking over the fence only to ask "What is that on your grill it smells so good?" With deep pride, and in your wise guy voice you respond "If I tell you, I'd have to kill you."hungry yet?

Here's a recipe that's been with my family for years! One of the few dishes that Mama Wok knows how to cook, as sad as it sounds Mama Wok doesn't know how to cook elaborate dishes,she really doesn't! Our curry lime chicken is almost indescribable other then delicious., so good it'll make a vegan want to take a bite out of your breast,chicken breast that is. However, when you think of lime, you may think sour but this is far from sour, the lime just gives it that aroma, that zing in each bite.

Ingredients:

6 pieces of chicken or preferably chicken thighs
1 1/2 lime
3 cloves of garlic (please dice,mince)
2 tablespoons of sugar
1 tablespoon and an extra pinch of salt
Generous amount of Curry powder (This adds color)
Half of jalapeno sliced the long way
1/2 tea spoon of msg (not too much)

Method

Wash your chicken, I used chicken thigh because it doesn't dry out as easily as the breast
Cut 2 slits into your chicken just to ensure that it is cooked all the way through
Add off the above ingredients, squeeze your lime,add your garlic,sugar,salt,msg
Here comes' the pain!!You should always wear gloves when you do this, with your hands, toss the chicken around adding a light squeeze to each thigh/breast.
Allow the chicken to marinate 24hrs in your fridge for best results
Grilling time!

After 24 hours of marinade your batch should like this below. You can use the leftover juices to brush onto your thighs/breast during grilling.

Serve w/rice, french fries, an over easy egg, this dish goes well with just about anything.
Bon Appetit!

Umma's Stuffed Peppers Korean Style by Hae Jin

2010-04-09T08:00:00.000-07:00

(photo courtesy of Hae Jin)

It's been a little over a year since I began The HoustonWok, I've had my ups and downs,days where I contemplated the curtain call. I 've asked myself, "Why am I devoting so much energy into this for?" My writing abilities are nowhere near as perfect as Anthony Bourdain, Amy Cao or some of my local heros such as Katherine Shilcutt of HoustonPress, or Albert N. of Htownchowdown, and certainly I don't have the time to build a glossary of recipes as some of the top blogs out there.

But it's the priceless intangibles that kept me going, the what seems to be unconditional friendships and love for food that we all share. The compelling stories that are told through food, the history of the recipes and certainly the efforts that go into earning our viewers interest.

Today, I introduce to you a special recipe from a fellow blogger and dear friend Hae Jin of Yobodish.com I met Ms Hae Jin some months ago through this wonderful world of Blogosphere. A genuine,sweet, person she is with a glossary of traditional Korean recipes that have been w/her family "for generations" I have cooked a few of my favorite Korean dishes using her recipes and let me tell me you, her Kalbi(Korean Bbq short ribs) are the second coming. She's got quite a compelling family story and a book on the way called "Goodbye Joe". However if you're just in the business for food, especially Korean cuisine, you've found the right lady. Ms. Hae Jin shares with us her lovely Umma's Stuffed Peppers, please give her a warm welcome. She can be reached via twitter @Haejn or her lovely blog Yobodish.

Umma’s Stuffed Peppers, Korean Style

Ingredients

· 25-30 green hot finger peppers, cut in half and seeded

· 1/2 Pound Lean Ground Beef

· 1/2 Pound Lean Ground Pork

· 8 Cloves garlic, minced

· 1 Medium red onion, diced

· 1 Carrot, diced

· 2 Teaspoons ground black pepper

· 1 Teaspoon beef dashida

· 1 Tablespoon salt

· 3 Scallions, chopped

· 1-2 Cup(s) all-purpose flour

· 4-5 Eggs, beaten

· 1/3 Cup vegetable

Directions:
Wash the peppers, Cut them in half and clean out the seeds. Be sure to wear plastic/disposable gloves to protect your fingers and never touch your eyes after working w/peppers. Make sure the peppers are dry,now set aside.

Stuffing
In a large mixing bowl, add the beef, pork, garlic, onion, carrots, black pepper, dashida and salt. Roll up your sleeves and get your hands in there. Mix until thoroughly combined. Add the scallions and fold several times.

Stuff the peppers with the mixture taking care to evenly spread the stuffing from one end of the pepper to the other. Press down gently and flatten. You don’t want to overstuff the peppers.

4.Pour the flour on a large platter. Gently roll the stuffed peppers and coat. Shake off excess flour.

Heat a griddle or a frying pan on medium heat and coat with vegetable oil. Dip the peppers in the egg and let the excess egg drip off before placing the peppers on the griddle. Make sure the peppers are evenly spread across the griddle or pan and not touching. You don’t want them sticking to each other. Let them cook for about 2-3 minutes on one side, or until they’re golden brown. Flip and repeat.

Transfer to a plate lined with paper towels and let them rest for a few minutes. Serve with dipping sauce.

Dipping Sauce
Ingredients
·         2 Tablespoons soy sauce
·         1 Teaspoon vinegar
·         1 Tablespoon red pepper powder (kochu garu)
      1 Teaspoon toasted sesame seeds

Thank you Ms.Hae Jin for this wonderful recipe, I am honored that you would share a secret from your family vault with the Wokkies...
Meet Ms. Hae Jin,click on her photo for a direct link to her twitter page

Vietnamese Egg Drop Soup

2010-04-06T12:23:00.000-07:00

On a less then stellar day, the temperature is below 60, slight over cast w/a light sprinkle of rain can make even the hardest worker feel a bit sluggish. Top that off w/being away from the family in a such a depressing city, I find myself searching for my sweet surrender. In this case, I was in need or something warm, a soup that I could slurp as loudly as I wanted to as if nobody was watching me, and even if you were listening or watching, who cares, this is my life, this is my bowl of soup.

When you think of egg drop soup, I will more then guarantee that you are thinking of that really commercial, cross between pudding and yellow water in the Chinese buffets. Sorry to disappoint you but this is not that, far from it actually, this is filet mignon compared to the other guys. Here you will find tomatoes that has been seared w/shallots, tofu, and dried shrimps. How could anyone ask for more? To my surprise this has got to be the easiest soup since opening up a can of campbells.

Ingredients
1 tbl spoons of cooking oil
3 tomatoes/cut in quarters
1 shallot minced
2 cans of chicken broth
1 cup of water
2 tablespoons of fish sauce
pinch of msg/flavor enhancer
Tofu
2 eggs beat
2 strands of green onions sliced

Method of cooking
In a small pot add oil
add minced shallots
add your tomatoes/seer
add your chicken broth/water
allow to come to a boil
pour in your beat eggs
add,msg,fish sauce
add your tofu
add your onions

Enjoy Bon Apetit
Yours truly
Houston Hero

Pork Belly Stir Fry (Thit Heo Quay xao)

2010-03-25T13:21:00.000-07:00

Is anyone else experiencing the swine flu as I am? No I am not talking about the kind that is hazardous to your health, the kind of fever you get from eating such a wonderful dish such as this....

Many times over during the day,night, and in between, I find myself scouring the fridge for something to eat. I might not even be hungry, perhaps drowning in boredom and therefore I substitute my boredom for food adventures. Too lazy to prep, too frugal to go out and buy something so where does that leave me? Recycling my left overs into a 5 star meal, well at least in my eyes.... What I have here is roasted pork belly stir fried w/leftover asparagus, how can I let a good meal go to waste? Perhaps my ingenuity saved me from having Ramen for dinner, I don't know,maybe its just me but I feel I am way past ramen w/an egg for dinner. Let me show you how I worked my leftovers into a halfway decent dinner:

Ingredients:
Left over roasted pork belly (this could be found at your local Asian grocery store)
Left over asparagus
2 tablespoons of cooking oil
3 tablespoons of soy sauce
2 tablespoons of brown sugar
1 tablespoons of black pepper
1/4 teaspoon of Chinese 5 spice powder(optional)

Method for cooking:

Heat your wok/skillet
Add cooking oil
Add your pork
Add brown sugar
add 5 spice
Add soy sauce
Toss in your wok/your spatula
Add your already cooked asparagus
Taste,add and adjust to your likings
Add black pepper serve w/rice

Enjoy, Bon Apetit!

Chicken fusion Pho(Pho Ga) Friend or Pho

2010-03-21T08:46:00.000-07:00

If there were any rules to cooking, the main rule would be,make a delicious dish, rule #2, leave a lasting impression and rule #3, follow rule #1. Pho has been in our Vietnamese culture ever since Buddha was in elementary school (exaggeration) and has been done over countless times. A touch of this, a little extra of that, but without fail, the broth is always made the same. Beef pho, you use beef bones, Chicken pho, you use a chicken or in this case, I used a game hen, which actually turned out better then I thought.
The aroma packs a punch and if done right, you could smell the stock from a few blocks down. However the best sensation after the anticipation is the first slurp of broth followed by your noodles...AHHH don't bring me down from my high... I created this Pho to take part in our foodie community hosted by Ms. Eleanor aka WOKSTAR who asked for us to create our own unique Pho.
Heres the breakdown, a Chicken Pho w/baby corns and pea pods, a fusion without losing its core roots.
Ingredients
Servings 2-4
3.5 quarts of water
1 small cornish game hen
1 large knob of ginger
2 tablespoons of whole dried aniiseeeds(shaped liked a 5star)
2 tablespoons of cardamon seeds
1 large yellow onion
4 sticks of cinnamon
2 centimeter long rock sugar
2 tablespoons of fish sauce
1 cube of pho seasoning (If you had this,no need for MSG)
a handful of baby corn/peapods
1 pack of Pho Noodles known as Banh Pho Tuoi
Garnishments
Cilantro
Onions
Basil
Red Onions
Fresh bean sprouts
Lime
Method for cooking
Slice your ginger knob in 2-3 pieces
Slightly grill over the fire
Bring a pot of water to a boil 3.5quarts
Add your cornish hen
add all of the seasoning minus the vegetables
Allow your hen to cook all the way through roughly 45 minutes to an hour
Pick the hen out of the broth,slice the meat off saving the bones.
Throw your bones back in the broth, and simmer for another 2 hours
Watch your broth for the soup base will evaporate,add more water to maintain your 3.5 quarts of water.
Taste and adjust your seasonings accordingly.
Once done make sure to clean out your broth by scooping out the seasonings,bones,ginger etc...
Now add your vegetables,once they are soft/cooked you are done

Cook your noodles and you are ready to serve
Don't forget your hoisin sauce and our all purpose Siracha sauce
(Please note to scoop out the dirty skim from the broth while simmering it will have a brownish/grayish look to it)

Vegetarian Fried Rice/Com Chien Chay (Got rice?)

2010-03-18T00:02:00.000-07:00

Food oh Food,oh how do we live without you on this planet earth, whether a vegan or a carnivore, food...,it brings us all together but can drive us all our separate ways once we sub categorize our cultures,preferences, meat or no meat, chicken or rare beef, we foodies are all connected by six degrees of separation, connected by our hunger but segregated by something so simple as smell. Are we propagandist, or servants of food porn? What is our true ideology if we can't find common ground? You eat beef but won't eat pork? Well I have just the answer, how can we continue to write a revolution if we can't agree on our vision. However we can agree that we all eat rice, yellow rice, brown rice, boiled soggy or cooked dry, my interpretation of vegetarian friendly fried rice will serve us all us justice.

Explosive flavor down to the last grain, this concoction will make you want to lick your bowl/plate clean, I know, I may be a bit unconventional but isn't this why you guys love me?

Ingredients:
2 cups of cooked rice
1 minced garlic
half a pepper diced
half a yellow onion diced
1 egg
a handful of cooked pea pods/sliced in half
a handful of bean sprouts
2 tablespoons of sliced pineapples
2 tablespoons of vegetarian stir fry sauce(Mushroom shitake)
1 teaspoon of salt
2 tablespoons of vegetarian soy sauce
1 teaspoon of curry powder
1/2 tablespoon of black pepper
1/2 teaspoon of msg

Method for cooking
*Crack an egg over your white rice and stir evenly.(This is so your rice doesn't clump together and is evenly broken post cooking)

*add 2 tablespoons of oil in your wok
*add the minced garlic allow it to pick up aroma
*add your rice,toss,add all of the seasoning minus the stir fry sauce and black pepper
*separate the rice and add bell pepper/onion/pea pod
*add your vegetarian stir fry sauce
*toss everything together
*separate the rice for the last time, add the pineapple/bean sprouts.Toss

Adjust your seasonings according,should you like more soy sauce,vegetarian sauce etc...

Enjoy

Grilled Pork (Bun Thit Nuong) "Wilbur Saves the Day"

2010-03-11T21:16:00.000-08:00

They call it swine, pork, the other white meat, the "How could you eat Wilbur" but no matter the name, we Vietnamese consume our fair share of this all purpose pig. Perhaps if you've ever been to Vietnam you'd understand, when you see the cows,they are all bones and skin. Beef was scarce, and the beef that we did get from the market was questionable, you didn't know if you were getting ox or water buffalo not to mention the texture was tougher then rubber. That being said beef was never first choice on the menu and besides, we were a coastal country, if we didn't catch our food from the sea,ocean or river, we bred it. Pigs were much cheaper to maintain, as we all may be aware, they'll eat just about anything and that is why swine is commonly used in our dishes. Ever had authentic "Bun Bo Hue" ? You would find jelloed pig blood,pigs feet among others, most of us in the U.S. get the watered down version.Now if you haven't closed my blog yet and or feeling a bit nauseous, here comes the pain! In utter pleasure I present to you a HoustonWok favorite, grilled pork, joined by vermicelli, fresh garnishment with Nuoc Cham of which I call a splash of Bliss. Thit Heo Nuong could be eaten with rice or eaten with a french baguette but that'll be another post to come in the near future.

Ingredients
1 pack of Chow Ching rice stick noodles
1 pound of pork thinly sliced
2 tablespoons of sugar
1/2 teaspoon of salt
2 tablespoons of nuoc mam(fish sauce)
2 small knobs of garlic minced
1 small shallot minced
1 teaspoon of sesame oil
2 tablespoons of caramel for color(optional)
1 tablespoon of black pepper

Garnishments
Fresh bean sprouts
Spearmint leaves
Basil leaves
Cilantro

Method for cooking the Pork

Thinly slice your cut of pork preferably 1/4 inch
Marinate your pork with everything above best if overnight and place it onto skewers so that it doesn't fall through the grill.
Now I prefer to grill this over mesquite coal but if it's cold where you are or a grill is non conducive to your living quarters, then you could use your stove and broil this on high for about 30 minutes. Please make sure you check on it and turn it half way through.
Follow the instructions on the package of vermicelli on the proper way to cook.
Make the Nuoc Cham, now although I don't have my own recipe, allow me to refer you guys to my Friend Bee of RasaMalaysia who has a wonderful Blog and awesome method for making Nuoc Cham

Now you are ready to enjoy "Bun Thit Nuong (Grilled pork w/Vermicelli) like a true Vietnamese.

Edomae Houston "Searching for an Ounce of Greatness"

2010-03-03T19:34:00.000-08:00

In search of my pure bliss or perhaps just an ounce of greatness, that melt in your mouth non bubble gumish sushi but instead I think I finally found the key to heaven. I've been around the block America, and I've dined with the best at the best as if I were the last member of the "Rat Pack." Since I've set foot on Houston soil, it wasn't hard to fall in love with the food scene. Contrary to belief, some would say Houston has no food scene, and that we are a city of Chain owned restaurants. But the pessimist are absolutely wrong. Although it depends on what you are looking, we offer a wide variety of cuisines. Now if you are anything like me, you know that sushi does a body good, I mean look at the Japanese for crying out loud! They have the longest life span in all of the world. Rich in protein, melt in your mouth, steam coming out the nose like a fiery Godzilla from a nice healthy dip of Wasabi. I am talking about a fresh cut of sushi, I've been to a few in Houston, I've written about a few of them, but finally, finally I have found the one. Here we are, Edomae Sushi Houston, located in the heart of the Westchse District right off of Westheimer and Old Westheimer. A must try, a fresh cut, inexpensive plate
of uncooked fish. The ambiance is seductively lustrous, the decor is like no other, as you can see from the pictures I posted below. I've attached a menu and named the dishes in my photos to clear any potential confusion. This isn't a fusion restaurant, this is straight up Nippon, you could thank me later for the recommendation.

Deeper than Noodles and Fish Sauce pt.1

2010-02-25T05:56:00.001-08:00

We're making our descend into mainstream America, into the hearts and stomachs of the relatives of our Fore Fathers . Our dishes have a unique taste and perhaps some are acquired, never the less, the food scene doesn't go without contributions from our culture and thats a fact. I am talking about Vietnamese food in America, thats right, I am talking about Pho(Rice Noodle Soup), Com Tam(Broken Rice dishes), Bun Bo Hue(Imperial Noodles), Banh Xeo(Sizzling Crepes) Bo Luc Lac(Shaking Beef) as few of the very commercial, very common dishes that we order everyday.

Photo Courtesy of WanderingChopsticks

But what exactly is Vietnamese food?
Is it the fact that the dishes are cooked by Vietnamese and therefore making it Vietnamese food? Is it the fact that we use fish sauce and freely sprinkle MSG in our dishes? To understand the existence of Vietnamese food, you have to understand the history of the Vietnamese people. and the many cultural influences. In a nutshell, the existence of VN started 2700 years ago, after about 10 different occupations(Exaggeration),20 different dynasties and 1000 years worth of war, we became "The Vietnamese People," and although the ideology isn't one thats shared by everyone, we are still our own people.

However, I am not here to talk about Govt.parties, one particular ideology, or the sabotage of another, I am here to talk about common ground. Sure, the lemon grass based broths of Bun Bo Hue, the Vietnamese mints, basil, bean sprouts and chewy meatballs in our Pho may set us apart. Yes we may stake our claim that, we The Vietnamese invented the concept of making Fish Sauce while stating that we improved humanity by providing another alternative to salt. But it's much deeper than that, lets look past the potential of all the Glitz and glamor, lets dig deep, past the fancy decor and the chandeliers to the heart of the lion. It's the intimacy of communal dining. It's the gestures of squeezing the lime into your dining partners Pho, its the scooping of an entree for your Grandma who's sitting across the table, it's the chatter, the laughter, the clinging from the glasses of beers and everyone at the table in Vietnamese saying "vo"(jump in).

So what is Vietnamese Food?

It's a matter of CULTURAL IDENTITY,NATIONAL PRIDE, IT'S A WAY OF LIFE.It's a celebration and a way of showing appreciation for hard work, for love sweat and tears, for we all are in some way shape or form, lost souls in a foreign land. Sometimes misunderstood, but always appreciative for our blessings. For our ancestors who grew up with humble beginnings, and all we had was good food to make a living. Just know, that when you dine Vietnamese, you are not only taking a bite out of Vietnamese food, you are taking a bite of our history, our culture, recipes handed down from generation to generation, from mothers kitchen to your heart. For every sip of soup from your soup spoon came hours of preparation literally, for every orgasmic feeling you acquire from dipping your egg roll in fish sauce(Nuoc Cham) wasn't without months of fermenting. Nothing is without purpose and I can especially say this about our food, we don't eat to just get full, we do not cook these dishes to only fulfill our selfish desires, but to be able to look past where we are, what we escaped to bring a smile to you and our families faces. To close our eyes with every bite, and reminisce of an ambiance that once was, of sitting in the streets, people watching, hearing the mopeds zoom by, listening to the serene sound of the sizzle from the kitchen. The aroma just tackles your senses building anticipation for that warm bowl of history. An inexpensive commodity for a taste of something so monumental to us, is absolutely priceless. Living in a foreign land that I was born into, I call this place home before all, and although I enjoy my fair share of burgers, at the end of the day, when its all said and done, bury me in my Vietnamese heritage along side a bowl of rice and fish sauce.....I just wouldn't have it any other way

Special Thanks to Miss WC for allowing me to use her photo of Bun Bo Hue...
and make sure you click on her photo or the link provided for her delicious recipe.
Stay tuned for part 2 as I discuss Vietnamese food in Houston
Thoughts????

Banh Bao Recipe (the SkimmyJeans way)

2010-02-16T09:52:00.000-08:00

She's got a catchy name, a spunky personality, and heart of a charitable army. Her fashion sense is trendy but more importantly her taste for great food shines like a 30 qt Diamond Grill.Depending on where you met this young lady, you may know her as Hannah, or my personal favorite @SkimmyJeans. Twitterverse has been absolutely kind to me, as this is where Skimmyjeans and I first bonded over food and fashion. Without further due, Ms.SkimmyJeans is providing my wokkies with her Banh Bao pronounced (Bun Bow) recipe. Little does she know I once entered in a Bun Bao eating contest failing miserably to someone who ate 15 of these but still is on of my favorite snack list. A steamed bun with pork filling, quail eggs, and a bite of love. I introduce to you, Hannah aka @SkimmyJeans, please give her a warm welcome and visit her Twitter page and her fashion blog.

Every week I would look forward to after church school, when I would buy my home-cooked Vietnamese snack in the cafeteria. From spring rolls, egg rolls, rice plates, to pho, the top pick was banh bao (a sweet fluffy roll filled with pork, Chinese sausage, egg, and mushrooms). I would happily hold my bun, and skip away to devour it. Then one day when I was twelve, a kid told all of us that the church banh bao was made from dog meat. Logically I knew it wasn’t true, but I found my eyes shifting toward my meaty roll, and back to the stray dogs in the parking lot. Hence, my banh bao bliss came to an end. I came home and asked my Mom how to make it. With no idea, she handed me the bag of banh bao flour and told me to read the instructions. Since twelve I have produced masses of batches with much trial and error. Through this I learned it’s a fun snack to make with limitless possibilities. There aren’t any rules to what has to be in each one, so I’ve tweaked the recipe with my personal favorites touches. Feel free to add more or less of the things you enjoy most. I’ve had the wonderful opportunity to personally share my recipe with many friends, and I’m very humbled to share it with everyone. Enjoy!

Ingredients:
2 bags of banh bao flour
¾ cup sugar
½ cup milk
½ cup half & half
1 pound ground pork
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
2 shallots minced
3 Chinese Sausages (cut into thin circles)
4 hard boiled eggs (cut into quarters)
1 cup shitake mushrooms
parchment paper

Though this recipe may appear complicated, it’s quick when you get the hang of it. Plus it’s worth it to have such a tasty sweet and salty snack that is insured to be dog-free (hehe).

Mix one bag of flour with the sugar and stir well to distribute sugar evenly. Then add milk and half & half. Stir with a ladle until it gets thick enough to start kneading with your hands. If you notice the dough is still sticky, sprinkle in more flour (the second bag comes handy). Work the dough until it becomes a good consistency, and cover for 30 minutes.

I use this time to prepare and cut other ingredients. Add pork meat, oyster sauce, soy sauce, fish sauce, and shallots together, mixing well. Black pepper and garlic powder can be added to liking.

Now the fun part: separate dough into 11 smaller balls. On a floured surface, spread a dough ball and flatten it out thinly. Then take a small amount of meat in your palm placing the egg slice in the middle, closing your hand to wrap the meat around the egg. Roll this meat ball on the flour surface to prevent the inside bun from getting soggy when you cook it. Place ball onto your spread dough and add 3-4 slivers of both mushroom and sausage. Then take the opposite ends of the dough, bring them together at the top, and pinch them closed. Repeat until all ends of the bun are closed at the top. This isn’t an art contest, so as long as it’s closed we’re happy!

Last you place all buns onto small squares of parchment paper, and then into a steamer. To make buns appear whiter, you can add a tablespoon of vinegar into the steamer water. Buns should be steamed for 30 minutes, or until cooked. Voila, you’re officially a banh bao champion!

This recipe was truly heaven sent, I love Banh Baos as I am sure many of you do as well. Thank you Ms.Skimmy JEAN Hannah for sharing this recipe with us all. Please make sure you guys leave a comment or visit Ms.Hannahs twitter page. Click on the photo below, and here she is Ladies and Gentlemen;

Tropical Sangria Monkee's Way

2010-02-04T09:07:00.000-08:00

My fellow Foodies around the world, I might have mentioned this earlier way back when somewhere on twitter that I was going to take The HoustonWok towards a new direction for 2010. I wanted to bring to light the many aspects of food,culture and beverage on a micro level. Introducing guest bloggers, taking you guys directly into the kitchen, the heart of the lion and the brain of the Chef. That being said, I would like to introduce you guys to a dear dear friend of mine. Artistically talented, kind hearted, with an appetite for the finer things in life, Feline of Monkees Tummy and Sushi Monkee . Here is a drink thats to die for, Feline is offering you her fine concoction of home made Tropical Sangria. Paul Revere would roll over in his grave for a sip of this. Posted below are her instructions, her remedy for a good fix, you might not be in the Tropics right now, but you sure can drink like you are. Also don't forget to pay her a visit and say hello, she's a true RockStar!

Ingredients

2 - 750ml-bottle of dry white wine (I used the cheap kind, $3 bucks Chuck from Trader's Joe, but you can use any boxed wine also. there's no need for you to go fancy here)

1 - 750ml-bottle of vodka
2 - 20.oz cans of lychee w/the syrup like here http://www.amazon.com/gp/product/B0002QEIXM

3 - jars of mix tropical fruit from Dole ( WITH syrup) http://www.dole.com/EatRightLanding /EatRtProductIndex/Fruits/PackagedFruits/PackagedFruitDetails/tabid/590/Default.aspx?contentid=10377
2 - Oranges (sliced)

Mix all together (with all syrup,) put oranges in last and let sit for 2-3hours+
Chill in the fridge or drink with ice.

The recipe actually fits in my 6qt jar so adjust it if you want to make a smaller one. Also I got the dispenser here, so cheap! ONLY $20 http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=16521159

Since I didn't use any fresh fruit or anything bubbly my sangria actually last 2 weeks in the fridge (heh when I ran out of the juice I just put 2 more bottle of wine in with the rest of the fruit...still pretty yummi)
The beautiful part of this recipe is that you don't have to wait for 8hours+ for the alcohol to soak into the fruit to enjoy it. The canned fruit will speed up the process for you. One might think using fresh fruit would be better, but ONE WAS WRONG, and ONE HAD TO DRINK SANGRIA THAT TASTED LIKE ROTTEN FRUIT...That was totally NOT my experiences btw *shifty eyes*

Also what makes this monkee's style? THE VODKA OF COURSE!!! Hellloooo extra alcohol :P if you only use the white wine it will NOT be as good. Trust me on that one....I might not know much about fruit, but alcohol? I KNOW!

Enjoy!

Féline Lo

A Positive Attitude may not solve all your problems, but It will annoy enough people to make it worth the effort - Herm Albright

Diclosure: Also please note that you don't have to use all the bottles of wine & vodka heh you can make it much smaller just remember ratio 1:2, 1 part vodka, 2 part wine :P

Kim Son Cafe (Eldrige and Briar Forrest)

2010-02-02T17:26:00.000-08:00

The anticipation of the Grand Opening of Kim Son Cafe left me without disappointment. The Kim Son family are no strangers to the Texas Mantra of "Everything is bigger in Texas" With restaurants located in Sugarland,Downtown, and the most VISIBLE being on Bellaire BLVD. Their franchise have prided themselves on the delivery of quality, family oriented restaurants catering dishes that could make you melt like an ice cream cone sitting outside in 100 degree Texas weather. Introducing the newest addition to their chain of restaurants, The Cafe located on Eldridge just before you get to Briar Forrest if you were heading North towards Briar Forrest. The atmosphere was cozy, and tad bit romantic, just how a cafe should be. The service courtesy of "Ben" made our dining experience a pleasant one. I never had to ask for my water to be refilled, if there were crumbs on my table, he made sure they were immediately wiped off, and I never had to wonder where my waiter was. We felt like a real VIP here. Their menu however is not a full restaurant menu as it is meant to cater to the many firms around this area for lunch. Quick, simple, and delicious fixes for the hungry. Their wine and spirits menu however left me impressed, they offered a wide array of beverages. Everything from Chardonay,Champagne to a simple Heineken (The Vietnamese drink of Choice lol)

The first up were the appetizers which included a nice selection of greens with a small bowl of miso soup.

This was the best dish by far of all the selections, the grilled chicken was grilled to perfections while the garnishments left our month feeling fresh and tingling.

Quick and easy, I personally felt I could've made this better at home however, while at work, this plate serves justice.

Perhaps one of my favorite noodle dishes, Singapore Noodles accompanied by shrimp,vegetables and bbq pork.

Pad Thai for those who are not sure is a Thai dish cooked with Rice Noodles,Chicken/beef/Pork meat of choice tossed with a special Thai sauce which involves peanut butter. Sorry America/International world, I haven't quite accumulated enough talent to make the Thai Peanut sauce yet. If you are allergic to peanuts, I high recommend you stay far away from this dish.

Foodies, I live to eat, I eat to taste every single flavor until my taste buds climax, until I am delighted and my stomach is full. Just to wake up tomorrow and do it all over again. However, don't be fooled, I didn't eat all of this by myself, you were probably wondering, we had a few people with us thank god, or else I'd have alot of take out. Until next time America/International World, thank you for stopping by, live learn love LETS GET IT!!!!

1809 Eldridge Pkwy, Houston TX, 77077, 281.597.9191

Spicy Tomato Soup (the HOUSTONWOK way)

2010-01-31T12:49:00.000-08:00

It's been unusually cold in Houston lately, or is it that we get so clustered with HUMIDITY during the summer that our body goes into temperature shock when our lovely city hits the 30's? Needless to say, it's been unbearably cold and I can tell by the way my blokes/blokettes on twitterverse have been raving about the weather, and not necessarily in the positive light . There is nothing greater then a nice bowl of warm bliss after freezing your mittens off while out there grinding for your family. I tweeted yesterday "Dont Cheat yourself, Treat yourself, hard work doesn't always mean instant gratification,but through consistency, it always pays off." Case in point, I am very family oriented, I love to see my son smile, and love making my wife happy by being her loving husband, his loving father. I was literally taken to the gates of Heaven with each sip, it's love gone right, coming home to a bowl of homemade Spicy Tomato Soup. Now if you don't have someone to come home to, then perhaps you could only imagine what it feels like, but in the absence of such priceless commodities, there is no doubt that this soup will warm your gastronomic insides. For my blokes who feels like they can't toast bread without burning it, or my blokettes who were raised a princess and have never cooked a meal in your life, here's a simple solution, relatively easy, EXTREMELY DELICIOUS. Lets Get it!!!

Ingredients:

4-5 Cups of water

1/4 cup of Tomato Sauce(More or less depending on texture,if u want it thicker,add more)

Green Peas

Corn

Diced carrots

Diced onions

Diced jalapeno peppers(Use your discretion as to how much,if you don't like it spicy, omit the peppers)

1 teaspoon of MSG

1 tablespoon of sugar

1/2tablespoon of salt

Black pepper(Use as needed)

Method

1.Bring water to a boil

2.Add the green peas/carrots and corn

3.Add the seasonings

4.Taste and adjust to your likings by adding a pinch more or less of seasonings

You could get fancy and add more vegetables, rice, and cilantro, the choice is yours. But you want to make sure your carrots are soft, this is how you will know if your soup is done. This isn't Progresso America, this is Home Made, it just wouldn't be same if I opened a can of soup and heated it up on the stove, now would it.

Ginger Chicken Stir Fry/Ga xao Gung

2010-01-27T11:41:00.000-08:00

America and the international community, have you ever sat back and just asked yourself, what in the world could you absolutely not live without? Well I have, and a few things that topped my list were family and a NICE COOKED MEAL. Yes a cooked meal with a nice steaming bowl of white rice, a staple of our Asian heritage accompanied by a savory variation of meats (Chicken,Fish,Pork,Beef)Dont get creative America. I love rice, and although I grew up on McDonalds as an American born Vietnamese, I can't liv

e a day without rice being involved in at least one the three times that I eat each day. Cooking eggs with bacon?GOT RICE? Cooking Buffalo Wings for the superbowl? Great Got Rice? I tell you, don't let me attend an American wedding where they are throwing rice at the Groom and Bride, because in my pocket will be a ziploc bag ready to catch it, Rice is to me is what Potatoes are to the meat and potatoes kind of person. Can you imagine throwing French Fries or Potatoes for that matter at someone for a happy occasion? I still have never understood the concept, never the less, today I offer you my fix on Ginger Chicken Stir Fry.

Ingredients:

1Chicken Breast(Small Cuts)

Oyster sauce(Save for the stir fry)

3-4 tablespoons of water

1 tablespoon of garlic 1/2 for marinade 1/2 for stir fry

2 tablespoons of cooking oil

A Wok or Skillet

Marinade in

1 knob of ginger(Cut the long way)

2 strands of green chive onions

1 small yellow onion sliced

A few jalapenos sliced for the stir fry

1/2 tablespoon of minced garlic

1 tablespoon of sugar

1/2 teaspoon of MSG

1 teaspoon of salt

1/2 teaspoon of Fish Sauce(Optional)

Cooking Method

America if you don't have a Wok by now and you like to cook Asian food, I'd recommend you get one, it just makes the experience that much more fun and brings the whole Asian Ambiance to your cooking.

1.In a wok add your oil and allow it to get hot,which doesn't take long

2. Add your garlic, once the aroma builds

3. Add your chicken toss til it is white on both sides

4. Add a pinch more of salt/sugar

5.Add your water(this will help to keep the chkn tender)

6.Add about 2 tablespoons worth of oyster sauce

7.Add your Jalapenos toss it all together

ATTN:Adjust the seasonings to your likings, I've learned from a real cook that a real cook always taste their food while still in the wok to make sure it's right. Proceed with caution so that you don't burn your tender lips leading to your cooking experience being a disaster. Just add a pinch more or a pinch less depending on your taste. America and across the International World, it's been a pleasure serving you Cheers to all.

Stir Fry Ground Pork and Wilted watercress(Thit Heo bam,Salat song xao)

2010-01-23T23:21:00.000-08:00

I've come a long ways since the days of spam,eggs and rice with a splash of tabasco sauce. I am sure for many that concoction took you down memory lane,ahh yes the days of not knowing how to cook are long gone. But the laziness still resides in my bloodstream. Never the less, in my latest rendition of "Food Porn, Dine Responsibly" I whipped up a nice dish to accompany the chicken broth with a splash of love (butter) cooked rice. Here's a dish I present to you, perhaps the laziest dish I've ever put together, however if time is short, hunger is exploding through the roof, this will serve you justice.

Ingredients

1/2 pd of ground pork

2-3table spoons of garlic chili hot sauce

3-4table spoons of hoisin sauce

2 tablespoons of oyster sauce

1/2 teaspoon of msg

1 tablespoon of minced garlic

1 small batch of watercress

1 egg

2 green chive onions

Method for cooking

1. Crack the egg into your ground pork

2. Add the Hoisin and Chili Garlic sauce

3. add the teaspoon of msg

4. Mix thoroughly by stirring in a mixing bowl,use chopsticks or wear rubber gloves and mush together

5. Place in the refrigerator and allow to marinate for 1 hour

In wok/skillet, add 1 tablespoons of cooking oil, allow the wok to get hot

add the ground pork, tossing w/a spatula often now allowing the ground pork to get clumped once it's close to done, throw in your sliced green chive onions.

Cook thoroughly and set it aside

Heres an example of how I do it w/a spatula

Create your own video slideshow at animoto.com.

Now in the same wok, add cooking oil, add your minced garlic,

Once the aroma builds, add your watercress, add the oyster sauce and toss in your wok

The watercress will wilt quickly, once cooked, place on the same plate as your ground pork.

The juice/sauce from the water cress will mix together with your ground pork which will produce explosive flavor.

Spring Rolls Recipe PT.1

2010-01-22T09:16:00.000-08:00

Goi Cuon otherwise known as Spring Rolls has become a signature Asian appetizer finding it's way into mainstream menus all across the world. From the likes of The Cheese Cake factory, to your local Asian eatery, it's undeniable that springs rolls are American friendly and the sweet dipping sauce adds an extra twang to go along with each bite. If you ask a non Asian person if they've had Vietnamese food before, one of their first responses will be, "Sure, I've had Spring Rolls, does that count?" It absolutely does, although just one of many, this appetizer gives the Chinese egg roll a run for it's money. With each bite comes a refreshing feeling in your mouth all the way down to the southern hemisphere of your stomach. Filled with garnishments such as spearmint leaves,flat chives,cilantro,vermicelli,poached shrimp,and seared pork. Each bite will almost leave your mouth feeling so winter fresh you may want to turn to your left and make out with your partner who joined you for a meal. I am just saying.

Ingredients
Servings 4

Not Photographed
poached shrimp
1pd poached/seared pork belly
Flat Chives
Spearmints
Cilantro
Boil 4 eggs
bowl of water

Method for the fillings
First, poach the 1pd pork belly until cooked;
Once cooked in a wok or skillet,sear the pork on both sides then slice thinly,set aside;
Poach the shrimp,slice in half set aside;
Boil the Vermicelli noodles, set aside;
Boil your eggs,peel and thinly slice set aside

Now,build your Spring Roll
Dip your rice paper in water,
place your soften rice paper on a plate
place a slice of lettuce flat on your spring roll
place a little vermicelli on top of the lettuce
place a few slices of the poached pork,shrimp, and eggs in the middle preferably placing the pork first to serve as a flat surface
finish off with the garnishments, spearmints, flat chives, cilantro

Now, for the finishing touch, spring rolls are not complete with the dipping sauce, here is my remedy.
First in a small rice bowl add about 7-8 tablespoons of water and 1 table spoon of flour, and mix well
Next in a sauce pan, add 2 tablespoons of cooking oil
add your minced garlic and stir until the aroma builds
Depending on how much sauce you want to make I'd recommend staring with 3-4 soup spoons of Hoisin Sauce, add to the sauce pan and stir
Now add the water and flour mix(This helps to thicken the sauce)trust me of this one
Add 2 tablespoons of sugar,stir
Now taste to see if it is just right for you,if not add a little more Hoisin,
Now crush peanuts and stir into the sauce, if you are allergic to peanuts, PLEASE OMIT.

Now you are ready to eat Spring Rolls the HoustonWok way, following this post within the next 48 hours I will post part 2 which will include an instructional video of how to roll the Spring Roll, and how to make the sauce, please stay tuned.
To Be continued!

Yan Sushi (Bellaire Blvd)

2010-01-19T16:30:00.000-08:00

My fellow foodies, it's been a while but it's good to be back. I can't begin to tell you how hectic it's been for me over the holiday season and showing no signs of slowing down. I am grinding daily to break bread,provide shelter and to be MODEL husband/father to my family. I can sleep when I die but one thing I will always make time for, is FOOD NO EXCEPTIONS! Recently we stumbled across a sleeper sushi restaurant tucked away in the corner of Bellaire's New Chinatown plaza behind Cafe 101. Questionable by the appearance outside looking in, it's not fancy and it's never packed. Yan Sushi is perhaps one step up from being considered a "Hole in the Wall" but last I remember, "Never judge a book by it's cover," and the hole in the wall type restaurants have always served good food.

Well needless to say, Yan Sushi is a must try, although their sashimi IS NOT the melt in your mouth kind of sushi you would get at a higher end restaurant per se, but it compliments the cost effective consumer. Inexpensive, best bang for your buck bento boxes with more than just edible sushi/sashimi and all you drink miso soup, what more could you ask for? Located two doors down from East Wall Chinese restaurant, take a bite out of Yan Sushi.

9889 Bellaire Blvd Ste 306, Houston TX, 77036, 713.271.3267

Still working on website face lift, to be continued...

Canh Dua Chua(Pickled Mustard Soup)

2009-12-13T10:22:00.000-08:00

Like it or not, winter is here, blizzards are happening in the west, mounds of snow are piling up in the east, freezing temperatures here in the south, the world is coming to an end. Meanwhile, Jack Frost might be nipping at the nose, but at the HoustonWok household, it's warm, our stomachs stay full and comforting from what I call my Christmas in a bowl. The fusion of colors from the pickled mustard greens, the twice cooked pork(slightly poached/seared), the tomatos, not to mention the absolute invigorating feeling from the broth warming up your insides like a drunk chick taking a shot of patron before shaking her tail like a tailfeather. Canh Dua Chua ladies and gentlemen. If you ever tried sour soup of any sort at a Chinese restaurant and enjoyed it, this is a must try.

Ingredients
The equivalent of 1 pickled mustard leaf sliced
1 tomato sliced
1 shallot minced
1 tablespoon of sugar
1 teaspoons of salt
1 tablespoon of fish sauce
1 dill stem
1 chive onions sliced
2 tablespoons of cooking oil
1/2 teaspoon of msg
1/2 cup of water
A small portion of pork I used the ham cut

Method
Slice your pork 1/4inch
Slightly poach the pork for 3 minutes/set aside
In in a sauce pot or small wok/ add 2 tablespoons of cooking oil
Toss in your Shallots and pork
At this point saute the pork until it is cooked all the way through
toss in your sliced tomatos
toss in your sliced pickled mustard greens like below

Add this point add the sugar,salt,fish sauce,msg and saute

Once the pickled mustard greens are a bit wilted, pour in 1/2 cup of water,or adjust to liking,more water = more broth.

Once the broth comes to a boil, cut and throw in your dill leafs.
The dill leaf is what brings out the aroma in this lustrous soup.
Stay warm friends,

Curry Seasoned fried Tofu

2009-12-03T18:25:00.000-08:00

Two years ago today, my lovely grandmother passed away. Perhaps gone too soon for she was only 70 yrs old but lived a long hard life. As part of Vietnamese tradition, on the anniversary of our love ones passing, we make dishes as offerings to the passed. Asking them to bless the food that we eat, and wishing them well on their journey in the after life.

I remember while living in VN, one of my grandmothers favorite dishes was curry seasoned fried tofu. She used to love the crunchiness texture on the outside, softness on the inside and as an extra additive, she would dip her crunchy tofu in a bowl of pure fish sauce w/a few chili peppers cut into the bowl. Now it doesn't have to be this way for you, should you choose thai sweet chili sauce, or light soy sauce, that too would be just fine. Looking back on my pastime memories, you never think about one's passing, you are always in denial that one day, every good thing comes to an end. That perhaps we are all immortal to a certain extent but we aren't. So enjoy every minute of life, every breath that we take and every fond and even not so fond moments shared w/our loved ones. It's the littlest things that we miss when he/she are no longer around. Therefore, I would like to share this fond moment w/you guys, one of Grandmas' favortie pastime dishes of Curry seasoned fried Tofu.

Ingredients
1 pack or brick of tofu (Drain,pat dry and slice thinly)
season w/ 1teaspoon of salt, 1/2 teaspoon of msg
1 tablespoon of curry powder (This could be found in Asian supermarkets labeled as Ca Ri Ni)

Allow it to marinate in the tofu for about an hour or longer.

Deep fry until golden brown.

This dish could be enjoyed as an appetizer, w/rice, as a side dish or with stir fry vegetables.

Enjoy life my fellow friends, and thanks for stopping by the HoustonWok

Appreciation award Thank you!

2009-12-03T16:59:00.000-08:00

Well guys, I opened my inbox today to find a such a lovely award given to me by a lovely young lady by the name of Joy of http://joylicious.net/

Please make sure you check out her blog, she is a fellow Houstonian w/great energy and recipes to share w/us crazy foodies here in Blogosphere.

Also as a tradition of receiving such a prestigious compliment, it is my duty to pass it along and also post 7 things about myself not yet known to the world. So here we go;

1. I can be extremely cocky but choose to stay grounded for the sake of being loved vs hated, I don't like the villain role.
2. I love to sing karaoke and do find myself performing live at Spotlight karaoke in Houston. I have no fear of public performances.
3. I used to hate Nuoc Mam(Fish sauce) really,I couldn't stand it for a long time.lol quite the contrary now.
4. I normally only shop at express men, I don't need Gucci to look good, I'd rather keep my money. You don't get rich by spending money rather how you spend it.
5. I hate people who speed!Leave the house earlier, speeders cause accidents.
6. I hate when people are driving in public and pick their noses, come on, did you think I didn't see you? You obviously saw me in the corner of your eye.
7. I love eating potato chips, after dinner, I have chips, lol I am addicted.

Yes now that you've learned about me I will pass this award along and would like to learn about;

I call her Miss WC of Wanderingchopsticks , check out her blog, she was the reason why I wanted to learn to cook Vietnamese food. Miss WC is very personable and has a large collection of recipes for you to enjoy. I love your blog like peas and carrots.

Lan of Angry Asian Creations, she's been a friend since I first started the HoustonWok and I love your blog like peas and carrots. You will find delicious soups, and baked goodies on her site among other interesting stories, check her out.

Hong and Kim of Ravenouscouple who just recently got engaged is also a great site for Vietnamese recipes and photography. I've made a few of their dishes which made me just yell "Hey Ya!!!" and shake it like a polaroid picture. Guys I love your blog like peas and carrots.

Bee of RasaMalaysia the "Asian food evangelist and specialist." Bee my online buddy brings a variety of Asian cusines from 10 different countries directly into your home. I love your blog like peas and carrots.

Cathy of GastronomyBlog also another online buddy based out of Southern California will walk through some of the most unique dining experiences that L.A has to offer. You ever had Japanese food served from a mobile restaurant? Yeah mate, Japanese food served out of a truck on 4 wheels with a butcher knife on the hood. Loving your blog like peas and carrots

Christine of Fresh Local and Best coming to you live from NEW YORK CITY! Thanks for the beautiful photos of New York and refreshing recipes.

Selba of SelbyFood straight out of Jakarta Indonesia providing us with enticing photos of food from her region of paradise in Asia.

There are so many people that I would love to make mention of but there will be another occassion to do this. Please don't take it personal if I didn't mention your blog, because I truly do love everyone, but these are the bloggers that I've interacted with the most since establishing the HoustonWok. Cheers and thank you for stopping by.

Thanksgiving with The HoustonWok family pt.1

2009-11-27T22:04:00.000-08:00

AHH yes, Thanksgiving, thank god it's over! Between cooking, serving, hosting and assisting my wife w/sprucing up little Benjamin, I had my work cut out for me. The enterprise will survive to sail yet another day. Nothing could be more true than believing that, "There is no greater wealth than family and the children that we bear." I am grateful for both and in debt to my wife for bringing a wonderful loving child into this world. He and her above all is what I lived to be thankful for this year. For those who have been following my rants on twitter this week, I couldn't have made it more clear that turkey was not invited into our house this year. Turkey in our house is more played out then the discovery of Britney Spears lip singing on stage. Instead we celebrated by offering our family members various Asian dishes all cooked by yours truly. To give you an idea of what it was like to celebrate Thanksgiving in our household this year, I posted a picture above w/captions of our food items. However not everything was photographed but will be posted in the next few days.

Happy Holiday foodies, coming up next, Spring Roll Recipe

Bun Rieu Cua(Tomato Minced Crab paste soup)

2009-11-24T22:54:00.000-08:00

What do you want when, the weather outside is cold, the breeze just sends a chill down your spine, all you could say is brrrr.,? Sure a warm cup of tea, hot coffee may just sooth your soul, but what you really want is soup. A soup that is warm to the bone, that brings your shivers to a complete halt! People, here is a soup that is so invigoratingly orgasmic that it'll make Bill Clinton want to go screw another intern and "Client number 9" to jump right out of his skin. I am talking about a broth that is a bit sour from the tomatos, but offers a fusion of flavors from the pork bones, onions, crab paste, dried shrimp and a touch of love. Thats right, Bun Rieu Cua (Tomato Minced Crab paste soup). For those who have been following the HoustonWok, my fellow wokkies know that I hate the cold, it's just not for me. With winter right around the corner I am brushing up my warm melodies to keep my stomach full and bodies warm. How cold is cold in Houston? Roughly 20 degrees on a low night , and although someone from Minneapolis may say, "Oh thats spring weather here", try living in 100degrees F temperature 340 days out of the year, 20 degrees is like standing in a meat freezer. Bun Rieu is a Vietnamese classic, however you don't have to be Vietnamese to appreciate this, the basic ingredients that go into making this broth are our everyday items. Here's what you will need to make Bun Rieu Cua.

Servings 4
5 quart stock pot
Ingredients
Rice Vermicelli Noodles
Step 1 of broth
1 pound of pork bones
Dried Shrimp
4 tomatos sliced
1 yellow onion sliced in half
Step 2 of broth
I thought I'd try something new and add shrimp wontons.(Optional)
1 Bottle of crab paste
3 battered egg yolk
1 brick of tofu(Fried or take home and fry)
1-2 stalk of green onions(sliced)

Seasonings
2 Tablespoons of fish sauce(adjust to taste)
1 tablespoon of sugar
1 teaspoon of salt(adjust to taste)
1/2 teaspoon of msg(optional)
1 teaspoon of fremented shrimp paste(Optional Mam Ruoc Warning it has a bold smell that if you are unfamiliar w/this product, than don't use it.)
Method
Cook your Vermicelli noodles and set aside
1Clean your pork bones thoroughly
2Bring your stock pot to a boil, and drop in your pork bones bring the fire back to medium heat and allow the pot to simmer for 7 minutes. This process helps to alleviate the impurities in your final stock bringing out a clearer and cleaner broth.
3After 5 minutes poor out the water and season your pork bones if you wish, a tad bit of salt and fish sauce will do.
4 With a new batch of water, add all of the above ingredients in "Step 1 of stock completion) into your stock pot along with the seasonings.
5 Prepare "Step 2 of stock pot completion" Make sure your tofu is fried, and sliced, mix your crab paste w/the battered egg yolk. Batter the egg yolk first!
6.Once your stock pot comes to a boil, add the fried tofu and then pour in your crab paste mix.
7. At this point turn your stock pot to medium heat and allow the broth to simmer.
8. Add the sliced green onions and now enjoy your Bun Rieu.
Contact me should you have any questions or need help w/this recipe.

Garnishments

Lime

Bean sprouts

Shredded banana flower

Spearmint leaves

Lollipop chicken wings w/a garlic glaze

2009-11-21T15:42:00.000-08:00

A blue moon has shined this year at the HoustonWok household as I have been designated head chef of Thanksgiving dinner. For the past 6 years of living in Houston, everyone contributed with my Grandmother in law taking charge of the enterprise. However w/ Grandmother in law and Auntie D at their own house, I am at the control of this elaborate spaceship. My Sunday recipes over the years have proven that I could handle the pressure of delivering exquisite meals without fail. While I find this responsibility to be a compliment that I am willingly accepting, it's finally time do things my way. Don't get me wrong, in my house, it's a democracy, but this year, I am the dictator. We are planning a pretty long list of items this year w/turkey not being one of them. Not one of us in this household enjoy eating turkey, call us unconventional but we'd rather have chicken. That being said, this will be one of the dishes passed around our table this year, my adaptation of Lollipop Chicken wings with a garlic and ginger glaze. It's a great finger food, easy to devour, and who doesn't like wings right?
While making this glaze however, I must admit that while brewing vinegar of any type as part of a marinade, it just brings out this god awful smell. The one day that I cooked in the house, I gravely regretted my decision, never, and I repeat, never bring vinegar to a boil inside your house unless you have no other choice. Unless you have a good ventilation system, light a few candles and open a few windows, the smell will hit you like a Sammy Sosa homerun right to your face.
This dish is an adaptation of and Credits to:
RavenousCouple Korean Chicken Wings (For the idea and providing a platform for making Korean Ckn wings)

Chef John from Food Wishes recipe (The recipe and marinade was just astonishing)

GastronomyBlog Mom's Lollipop Chicken Wings (For providing the detailed instructions on how to cut your drumettes into a lollipop form)

While Chef John recommended using the oven/fry method, and Hong&Kim of RavenousCouple recommended using Wondra Flour for batter, I deeped fried and used all purpose flour. Which suprising turned out magnificent.

Servings: 14 wings
Method
Marinade
I followed Chef Johns instructions to the tee., the marinade was sweet,spicy,sticky on the fingers which made gave this finger food a true meaning of finger licking good.
1/2 a cup of rice vinegar (This stuff stinks)
1/2 a cup of brown sugar
1 full spoon of Asian chilli garlic sauce
3 Minced garlic
1 small knob of ginger finely minced
2 tablespoons of soy sauce.,
Bring to boil and once your wings are done, toss the wings in this marinade.
If you are interested in turning your wings into lollipop style, I'd recommend you click on the GastronomyBlog link I posted above.
1.Wash your wings throughly and pat dry.
2.Season w/half a tablespoon of salt and pepper w/3 tablespoons of either Louisianna hot sauce or Franks Original Hot Sauce.
3.Dredge your wings in all purpose flour.
4.Deep fry the wings cooking them all the way through.If you have a deep fryer, pre heat at 350 degrees.
5.Toss in the marinade and enjoy.
Amazingly, this marinade could be enjoyed with lettuce or over rice. For every bite I took into each wing, I heard the angels singing, imagine a slow motion reel, I take a bite and that song from Top Gun plays "Take my breath away." It was just succulent and deliciously awesome and this is the reason why I am incorporating this into my Thanksgiving dinner. I hope you guys are able to find the same joy as I did should you decide to make this dish.

Hu Tieu Nam Vang/Dining with the ladies

2009-11-18T18:06:00.000-08:00

Alot has been going on in my life lately, the joyous birth of my son has brought a warm bundle of joy to our household. However without fail, it seems I live a euphoric life surrounded by unnecessary drama. If it is true that theres is no heaven without a hell, then certainly there is no pleasure without pain. Nonetheless they say the bigger the sacrifice, the greater the glory of triumph. Therefore I try to turn a blind eye, play a deaf ear to whats going on. There is a saying that resins well with me and that is "When life gives you lemons, make lemonade."
This couldn't be more true, instead of allowing life to get the best of me, why not make the best out of my current situation. Well in this case I don't really like lemonade but I really enjoy soup!!!!
While on the escape to my garage, I knew I wanted something warm, filling, and soothing to ease the headache caused by the bickering from my opinionated family members.
I remember a few years back while in Vietnam, one of my favorite morning time soups was Hu Tieu Nam Vang/Cambodian Style rice noodles. Something different from Pho(Beef noodle soup), a different broth with the same ingenuity. Although many recipes on the internet recommend using tapioca rice noodles, I used the same rice noodles(Banh Pho Tuoi) that one would have while eating Pho.
On my latest stop while traveling through this endless world of Blogosphere, I came across a fabulous Vietnamese food blog called Vietworldkitchen by Miss Andrea Nguyen. Her rendition of Hu Tieu Nam Vang hits the recipe right on the dot. She also explains the different variations of Hu Tieu as well. See her recipe, VietWorldKitchen.
Now for a great step by step instruction w/pictures on making another Hu Tieu soup, I'd also recommend you stop by the awesome Wanderingchopsticks for her recipe on Hu Tieu Saigon.

With the right ingredients, this is a rather easier solution to enjoying Vietnamese soups without half of the hassle of making Pho. Tonight my family is vicariously dining with the ladies of VietWorldKitchen and WanderingChopsticks through their recipes with yours truly manning the stove under the tutelage of my grandmother in law.

Ingredients for the broth
1.5 pound of pork bones
6 quail eggs
1/2 pound of BBQ pork(Xa Xiu) Could be bought at a local Asian market
peeled shrimp(As many to serve accordingly)
1/2 tblspoon of salt
1 tablespoon of fish sauce
1 teaspoon of msg
1 tablespoon of sugar
1 yellow onion sliced in half
2 dried squid
2 tblspoons of soup flavor enhancer

This could be found at your local Asian grocery store.
2 tablespoons of fried onion paste to replace having to caramilze shallots.

Servings 4
5 quart stock pot
Method;
1.Throughly wash your pork bones
2.Boil water,just enough to cover your pork bones, add your pork bones and turn the water to medium heat. The reason for this is to rid your pork bones of all the impurities prior to making the broth. By doing this, your broth will be clear of debris making the soup look more transparent. Leave the pork bones for no longer than 5 minutes on medium heat after the boil.
3.Pour the pork bones out into a strainer and wash your stock pot.
4.Add a little seasoning to your pork bones for you will either choose to knaw on them or cut the meat off of the bone to add to your soup, 1/2 teaspoon of salt,1/2 teaspoon of sugar and 1 tablespoon of sugar.
5.Add your pork bones back into your stock pot, pour water to a little more than half of the pot, add all of the above listed ingredients minus the BBQ pork and the shrimp. The shrimp will be poached in the broth when the broth is done. Poach the shrimp until it turns orangish in color.
6.Bring the broth to a boil and adjust to your satisfaction.(More fish sauce,salt sugar etc...)
7.In a seperate pot boil your rice noodles

Garnishments:
Cilantro
green chives
Lime
optional:Green chilli peppers
Slice your BBQ pork and add to your bowl

Foodies, if you enjoy Pho than I'd recommend trying Hu Tieu Nam Vang. Bon Appetit fellow foodies, and as always, America and across the international globe, The HoustonWok loves you.

Baby Bok Choy Stir Fry/Cai Em be Xao

2009-11-17T15:35:00.000-08:00

Lately I've been finding myself not in the mood for much lately. My Sunday cooking has been lacking the same passion as it once was. Not to worry, I'll be back to normal soon it's just my son who I love to death has been chewing my wife and I to kibbles and bits. He's only 15 days new to this world so I understand that he doesn't know anything other than to eat,sleep,smile and make cute faces to make his parents adore him to death. Needless to say, hunger waits for no man, when it's time to eat, it's time to eat. While scouring through my fridge for leftovers and quick remedies, I found this batch of Baby Bok Choy. "LIGHT BULB" This would go well w/just about anything, besides rice, we had xa xiu(Chinese BBQ) along with Chinese steamed chicken(Ga Hai Nam). Perfect, with only about 5 minutes prep time, and roughly 5 minutes cooking time, I really don't have to make a mess and work the wok too hard.

Ingredients:
1 bunch of Baby Bok Choy
3 minced garlic pieces
1 tsp of msg (Optional)
1 tablespoon of cooking oil
1 tsp of sugar
1 tblspoon of water
2 tblspoon of oyster sauce

Method
1.Throughly wash the baby bok choy and cut the bottom ends
2.On medium heat, add 1 tablespoon of cooking into your wok
3.Once your oil is warm, add the minced garlic.
4.Do not let your garlic get scorched,once it begins to give off an aroma add your baby bok choy.
5.Toss the Bok Choy in your wok,it will wilt rather quickly,add 2 tblspoon of oyster sauce,1tsp of msg, 1 tblspoon of water, toss it for just a bit longer.
Now you are ready to enjoy your Baby Bok Choy w/rice and an entree of your choice.
Thank you for joining on the HoustonWok and as always, "America and across the international globe, The HoustonWok loves you!"

Banh Cuon Thanh Tri/Steamed Rice Rolls

2009-11-15T17:31:00.000-08:00

Was breakfast ever meant to taste this good? I know we all at some point in our lifetime discovered the apple of our eye, that irresistable euphoria with every bite, melting like butter over warm toast, if not, then perhaps I have just opened pandoras box. If you all have had dim sum before than I am confident that you have had a dish quite similiar to this. In Vietnamese we call this dish Banh Cuon Thanh Tri which is made up of flat steamed rice sheets, cha lua(Steamed pork loaf) dried shrimp, sour pork cake(Nem Chua) pickled vegetables, cilantro, cucumbers topped off with Nuoc Mam (Seasoned Fish Sauce). The cantonese version that is served on the dim sum carts are called 肠粉; pinyin: chángfěn.
I woke up this morning feeling absolutely atrocious, suffering from sleep deprivation with a monstrous appetite. I opened my refrigerator, low and behold, I had a pack of Banh Cuon and Cha lua(Steamed pork loaf). This is an extremely popular dish here in Houston, the three restaurants that strictly serves Banh Cuon is always packed, therefore we look to home remedies to prevent having to wait in line to only frustrate ourselves with hunger any further.
To make Banh Cuon, for starters, at your nearest Asian Grocery market, you will need a pack of Banh Mot pictured below. There are two types, the thin flat rice sheets or the steamed rice rolls. Both are packaged similiarly however it's just a matter of preference.

Ingredients for Banh Cuon (Basic Ingredients)
Banh Bot
Cha Lua(Steamed pork loaf) You could find this at your local Asian grocery store. It is normally rolled in banana leafs or foiled. There are two types, the original plain or the fried version which is also seasoned with cinnamon.
Picked vegetables; These usually consist of carrots, jalapenos, cucumbers.
Nuoc Mam Cham (Seasoned Vietnamese fish sauce)
Optional
add grilled pork if you wish

Step1;
Peel each individual rice sheet, fold them over and place them on a plate
Step 2;
Slice the Cha Lua, place on or around your banh cuon
Step 3.
Warm up your plate via microwave or if you have the means to steam it, than do so.
Step 4;
Make your nuoc mam
For nuoc mam, I followed Wanderingchopsticks recipe.

Once this is all done, pour 5-6 tablespoons of nuoc mam over your banh cuon and enjoy.
For non Vietnamese readers, the main component of Vietnamese dishes is Nuoc Mam(Fish Sauce)., without it, your dishes are absolutely incomplete. Enjoy your dish my fellow foodies, yours truly signing out....

Lee's Sandwiches/California Invasion Series pt.1

2009-11-14T12:08:00.000-08:00

Houston Texas, the land of cattle, the Lonestar State and the city that Californians have infiltrated? "The Californians are coming, The Californians are coming!" The time was 2004, the real estate market was booming and Houston was thriving with opportunity. So much open land that they were pratically giving it away for dimes and nickels. Business owners were milking this boom, buying up real estate, buying expensive luxury cars and big houses. New strip centers were popping up everywhere and if you were a Houston A-lister, you got first dibs on location, store front etc etc.... Houston realtors would fly in prospects from California, comp their lodging and arrange for transportation from the airport, treatment suited for a prime minister. We began to hear of a large exodus from Southern California's Little Saigon to Houston's Little Saigon. Californian expats were able to sell their million dollar homes, come to Houston buy a mansion for less than half the price and have enough left over to invest. Fast forward 2 years later, Houston was introduced to a long time California resident, Lee's Sandwiches.

This futuristic looking Sandwich shop speciliazing in Vietnamese Banh Mi, gelato, french treats and goodies with a Vietnamese twist was state of the art. Perhaps the first of it's kind on Bellaire Blvd. that offered their patrons free wifi and the opportunity to watch the bread factory produce their Lee's famous french baguettes. Families gathered in awe, lines were long, the drive through was packed,thats right, a Banh Mi drive through, it was absolute pandemonium, congregations flocked just to get a glimpse of this Houstornia (Houston Californian) craze. We loved the back to the futuristic computer voice that beeped and then announced your number in 3 different languages. Due to the great success of California based businesses such as Lee's many others followed suit. Whether, their shops faced extreme competition on Bolsa, or the overhead cost was just too high to make a profit, their exodus proved to be a fruitful one once they were able to set up shop here. Needless to say, their arrival is welcomed with opened arms and an empty stomach! Foodies like moi just waits for the next big thing to come to Houston, eating is fun and I just make it sound sexy.

Okay so what to order, if you don't mind grilled pork I'd recommend the grilled pork Baugette which is filled w/Vietnamese pickled vegetables,cilantro,butter,jalapenos salt and pepper.

(Photo is courtesty of Lee's Sandwiches)

Or you could go with the cold cut combination which is my least favorite but still it is a decent sandwich.

(Photo is courtesy of Lee's Sandwiches)

Sandwich shops like these are extremely complimentary to hard times,i.e. recession. Roughly a foot in length and half the cost of that American Sub shop. Lee's invasion into Houston by way of California was certainly beneficial to Houston. Now take a bite out of that, "Excuse me, is my coffee ready yet?"

Lee's Sandwich
11210 Bellaire Blvd # 113, Houston - (281) 933-9988

California Invasion pt.1

Crawfish 101 pt2

2009-11-11T18:42:00.000-08:00

Previously I posted about crawfish in Houston but failed to provide you guys with an adequate photo of what crawfish looks like before the carnage. Crawfish or sometimes referred to as crayfish, crawdaddys, craydaddys, mud bugs, baby lobsters, and so on are a part of the lobster family. I am sure they have other names for them somewhere else deep down way in the south. An interesting fact about crawfish are that 90% of them come from Louisiana as they are farmed and raised there. They thrive in fresh water and could be found in any lake or stream of water.
Preparation
In any usual crawfish boil, their outer shells are cleaned.
They are boiled in a huge pot along with a pack of Louisiana Cajun Brand seasoning
and everything in between such as orange slices,sliced onions,potatoes,sliced sausages and corn on the cob.
Once boiled and cooked, the water is strained and the crawfish go into a large bag of which you could add extra seasonings to make a marinade which contributes to the finger licking good mentality of these little critters. Garlic powder, onion powder, season all, table blend seasoning, cajun powder, and hot sauce are a few of the powders/condiments that we generously sprinkle over the mud bugs, shake up the bag a bit, let it sit for about 5 minutes and then pour onto an open table w/a clean cloth or a buffet style tray.
FAQ
What is a craw fish? Is it a fish that crawls?
Yes and no, although it is not a fish, it does crawl and resemble a prawn with claws although it is cousin to the lobster.
Why do we suck the head?
Because the saying is that's where all of the protein is, and secondly, you are trying not to let any of the seasonings go to waste.
How to eat a crawfish?
There is a 3 step process
1. Hold the tail and pull the head off, suck the inside of the head.
2. Peel the crawfish tail by pulling the sides off first, the meat is smaller than a shrimp, definitely not a lobster tail.
3. Optional, you can also knaw on the claws although there is not much meat there.
Why do people tend to order 20 pounds at a time?
Because crawfish are a case of less than meets the eye, it's probably 1-2 inches in length but the meat of the tail is only 1 centimeter long. Which means you have to eat alot to get full.
Now that you have got the skinny on crawfish, Bon appetit!!!!
Be sure to also scroll down to read pt.1 of this series.

Crawfish in Houston

2009-11-11T11:21:00.000-08:00

(Getting our fingers dirty eating crawfish at Boiling Crab Houston)

Since moving here some five years ago, I have fell in love with this city. To those who don't know, cost of living in Houston is close to nothing considering Houston is the 3rd largest urban city in the U.S. The freeways are huge and not quite as congested as L.A. or Chicago for that matter. The people are friendly, laid back, and some what hospitable. Vietnamese food is in abundance for this is the second largest settlement outside of Vietnam, second to Southern California cities. We are not all cowboys yet we do talk with a southern drawl, cows, horses, and tractor trailers do not run rampant in city streets and we do not all say yee haw. Despite the hot,humid and muggy weather, everything else makes this a great place to live, thats why we established our castle here. Now it is true what they say, everything is bigger in Texas, that including crawfish.
Crawfish may not be for the faint at heart, they are small, red, they have two little claws with two black beetey eyes that may stare right at you. However these mud bugs brings congregations of southern famalies together. It's amazing that I could have a get together, cook ordinary dishes and find that you get a few last minute call ins, "Oh dude I am sorry, something came up." Yet if I am having a crawfish social w/60 pounds or more in the boil, my guest would push their ailing mothers aside to make way to our pad to get their fingers dirty. That being said, there is only one way to eat crawfish, with your fingers, get them dirty and lick them afterwards. It's a Houston rule of thumb, literally, no using forks, no being prissy or snooty, your fingers should look like the picture above. It doesn't make you a savage or uncivilized because you are eating with your fingers, this is the king of finger foods. In season, you could pick up these little morsels fresh from the market at jumbo size for 1.99 a pound. But if you prefer to eat out here are a list of restaurants below that you could check out. Crawfish is a must try if you are coming to Houston, and as always, The HoustonWok loves you!
P.s. On a side note, sucking the head once you break it apart from the body is not that gross, really, try it out.

The Boiling Crab (Houston)
8300 W Sam Houston Pkwy S #268 Houston, TX 77072-5074
(281) 988-4750

Rajun Cajun (4 locations)
http://www.rajun-cajun.com/

Hong Kong City Mall food court
11201 Bellaire Blvd,Houston,TX 77083

Cajun Corner 11526 Bellaire Blvd. (281) 530-3474

California goodbye/In N Out/Sunset

2009-11-06T16:58:00.000-08:00

(Photo courtesy of Fanpop)

(There is no wrong way to eat an In N Out burger)

I was saddened this morning when I awoke. Our joyous, fruitful 4 day adventure of So Cal was coming to an end. Tomorrow we catch the midnight train back to reality, back from where we came, back to work and our everyday responsibilities. However we don't need to say our goodbyes just yet, while I am still here, I suppose I will march to a beat of a different drum. Before I leave this dreamland behind, for all of mankind who are not as fortunate as I to be able to take a bite out of an In N Out burger and catch the sunset at Hermosa. For all who have not had the opportunity to brunch on Belmont Shore, pick up little morsels of fun at Guppy's, or wave the colors of their flags in Little Saigon, I CAME...I SAW...I ATE AND CONQUERED. It is true what they say, it never rains in Southern California, the skies were never gray, and indeed I was safe and warm in L.A. On the final leg of our 4 day tour, I made sure to take the last bites out of my In N Out burger. I took an order with me on the airplane as a memoir, and really to saviour the moment, have some for later, and to have a few In N Out ketchup packs around the house. To our host, we thank you, to SoCal, we thank you. I've wanted, I've needed and for a short while it was all here in my arms, however I must give it all back, it's back to my castle for now.

This latest adventure has taught me alot about California. For starters, the ever changing landscape provides for a new adventure everytime I come back. What's here or whats in today may not be there tomorrow. Why do Californian's have such an interest with what's new, the latest trend or restaurant? Because it's hard to keep up with the Jones', if a restaurant has made it past it's first year, you could bet it'll be there next week, but that one new eatery that everyone is raving about, here today, could be gone tomorrow. So enjoy it while you can, soak up the sun, catch a wave, and see California through the eyes of a Houstonian Food Connoisseur. SoCal was absolutely invigorating, and as always, America, the HoustonWok loves you!Goodbye California, see you some other time.

(catching my the last glimpse of California sunset)

Ocean Blvd.&Heliothorpe Ave.

California Dreaming The END

Other notable restaurants while dining in California that I did not mention;

The Boiling Crab(Garden Grove)

Luc Dinh Ky(Bolsa Ave)

Thach Che Hien Khanh(Bolsa Ave,Today Plaza)

Little Saigon/Bolsa Ave/Quan Hy Westminster CA

2009-11-05T12:26:00.000-08:00

(Photo courtesy of wikipedia)
Time stood still, as just for a moment in time. The only thing moving was my head as I matrixed 360 degrees around Bolsa. Little Saigon, I have arrived! Standing on Bolsa Avenue trying to catch my breath. Not sure if anybody who isn't Vietnamese would understand the instant attraction to Little Saigon. It's not that Little Saigon offers breath taking scenary, but it's the original, most successful and most populated Vietnamese settlement. Almost every Vietnamese Expat knows that this is Vietnamese capital of America, like Hanoi or the Old Saigon now known as HCMC to motherland Vietnamese, it's ours, we own the influence on this stretch of Vietnamese prominence. Countless eateries, shops, businesses, yogurt shops, video stores, you name, they've got it. Rich in history, culture,politics and scandal.

Then back to reality as my hunger kicked me in the head, "Alright HW, it's time to pick a restaurant, time to eat buddy." Bolsa Ave is the center strip that runs right through the heart of Little Saigon. Countless eateries, a rich variety to chose from, a dear friend told me that if you were to eat out everyday for one year, there is no guarantee that you would be able to cover all of what Bolsa Ave has to offer. We started and ended with a restaurant called Quan Hy based on the review of a dear friend Wandering Chopsticks, perhaps one of the best restaurants I've ever dined at that cooks Vietnamese food from the Central region of Vietnam. If I had a top three list of all time favorite restaurants, this would be one of them.

Quan Hy sits in Today Plaza also known as T&k plaza. For more detailed information about this restaurant and great images of the food I'd recommend that you read Wandering Chopsticks post about this restaurant. We left with a full stomach, a breath of fresh air and longing for more. Everything on this avenue looked so good, from the yogurt stores across the street, to the noodle shops down the block. How could I really get a taste of Bolsa with just 4 days? But of course, no time to ponder, off to the next venue. I'll see you guys there.
To be continued: Final Call to California Dreaming

California Cool @ La Creperie Cafe (Long Beach,CA)

2009-11-03T00:00:00.000-08:00

Fresh on the midnight train to California 24 hours ago,(Really I flew but the midnight train sounds nice) I asked myself, what could I get in California that I couldn't find in Houston. Well for one, Orange County and two La Creperie Cafe.

How does one so easily succumb to the art of pleasure? Buckle at the knees and drool with just one look? Is this just another case of California Cool or Houston, do we have a problem? Just 24 hrs into the trip and I am so drawn to the ritzy and glamorous ambiance. As if the weather and the people aren't beautiful enough, our host have yet to disappoint us with their choices of restaurants. This is when we embarked upon the eateries of Belmont Shore and landed at La Creperie Cafe.

I must admit, when our host told us that we were going to eat French influenced food, I was a bit apprehensive, the first response out of my mouth was "Where is the nearest In n Out burger joint at?" I have never....wait for it, wait for it.... never dined at a French Restaurant. It's a hectic life I live, between working, cooking at home and less than a full weekend to enjoy time off, I have dedicated most my attention towards more Asian influenced foods.

A few Mimosa's and Crepes later, I was the happiest man in the world. I hereby declare brunch the most important meal of the day. We ordered The Southwest Crepe, The Alaskan, garlic fries, The Romeo and Juilet for dessert and mimosa's to wash it all down. The ambiance is great, this little Cafe is a remembrance of small cafes in Europe or France. Their decor has a vintage look, brick walls, big mirrors and intimate seating. Upon leaving La Creperie to our next destination, I walked down 2nd Street to our car as if I were the Mayor of the city, I thought I owned the world. Is this what the "California Dream" is about? Is it normal to feel safe and warm in L.A. and its surrounding cities? Well with only 4 days to enjoy the state of Euphoria that I am in, we are not even going to scratch the surface so we immediately planned dinner, and our night time activities. Onto the next eateries, see you guys at dinner. Little SAIGON, HERE WE COME!

California Dreaming pt.2

La Creperie Cafe

4911 E 2nd StLong Beach, CA 90803-5319(562) 434-8499

An Angel was born

2009-11-02T16:52:00.001-08:00

We interrupt this broadcast to bring you a special public service announcement. Today at 3:08pm November 2nd 2009, an angel was born, the son of the right hand, my son Benjamin England. Isn't he adorable.... Life has just given me a whole new meaning, a whole new purpose.
Cheers guys, The HoustonWok family loves you, I really do!

And now back to your normal programing, coming up next, California Dreaming pt 2 of 4.

Pacific Coast Highway/Guppy House/ HoustonWok in California

2009-10-31T00:00:00.000-07:00

As I sit back and begin to ponder, reminisce of the great times, I ask myself, "How could anyone not fall in love with this place?" The beautiful ocean, beautiful people, the palm trees, the beautiful weather, the beaches and bond fires, the surfing and ethnic melting pot. We are at the edge of the world of western civilization, the side of the world where the sun sets and the cool breezes from the ocean blows through your hair. It wasn't until my drive down Pacific Coast Highway that I came to appreciate the scenic view, the tranquility of the ocean side as the waves came rushing in and then gracefully gliding against the shore. It wasn't until I took my shoes off and walked the shores of Newport Beach starring at multi million dollar bungalows that I began to have my real taste of Californication. Mesmerized by the experience that til this day, I am still California dreaming. I wonder how life would've turned out for me had I grown up in Orange County. Would I have been one of these many wealthy Vietnamese entrepreneurs, a Little Saigon Movie star, would I have been a performer on Paris By Night, a beach bum or just another loser? So many questions unanswered but perhaps it's best left that way especially if the answer in not in my favor.

All the site seeing and shopping worked up quite an appetite. Lets not get started on shopping because I can out shop you like a runner in a 45 mile marathon, as if shopping were an 8 hour profession, name me CEO. However that deserves another post on its own.

After the rush and foraging for junk food throughout the day, we decided to go treat ourselves to some food couture, tasty never the less but not quite a meal, more like a binge at The Guppy House. A cute and cozy setup, a cafe where beauty meets food. An interesting place, packed to the fullest but a great vibe needless to say. I sat back as I ate and people watched. Not a soul in site had a frown on their face as we all devoured our food. They offer everything from shaved iced, pineapple fried rice to a master sampler including tiny yet fulfilling morsels of chicken, fries and get this, even a strawberry, ha!
We also ordered the brick toast which was great! Who would've ever guessed that bread could be this good. I'd recommend the Guppy House to anyone who wants a late night snack but doesn't have the stomach for a traditional meal. Time to head home and get some rest, big day ahead of us tomorrow.

PT1.California Dreaming,..To Be Continued

Guppy House Irvine (949) 851-9788 2730 Alton Parkway STE 101 Irvine, CA 92614

HOUSTONWOK is going going back back to Cali Cali

2009-10-29T17:31:00.000-07:00

http://www.youtube.com/watch?v=SLPiDzPRXng

(Click on the link above if you can't watch the video)

America and the International world, it's another Public Service Announcement! You had to have known this was coming. If not, next week all of my post will be dedicated to my home away from home California. The food, the culture, the ambiance, in a 4 series post, California, The HoustonWok is coming to eat with you, stay tuned!

Cheers

Xiu Mai(Vietnamese Meatballs)- The WanderingChopsticks way!

2009-10-29T11:09:00.000-07:00

Pulling out the ghost of cooking's past, one of my favorite recipes of all time Xiu Mai came to mind when I read about the Tried and Tasted event hosted by Recipecenterbyall.blogspot.com masterminded by Zlamushka's Spicy Kitchen by way of another blogger and fellow foodie that I admire, Angry Asian Creations. Never the less, WC knows this and I tell her all the time that I have a deep admiration for her. I went from a guy who's limited cooking capabilities included Spaghetti and ramen noodles to Bun Bo Hue among many other delicious dishes courtesy of Wandering Chopsticks. So it is only proper that I join in on this Ode to fellow foodie, mentor, cooking idol, Wandering Chopsticks. SHOUT OUT TO YOU MISS WC. Her recipe for this succulent, tender all purpose Vietnamese meatballs also known as Xiu Mai is posted below. It's a fun recipe, easy to make, and could be enjoyed with rice, french baguettes and or simply alone. Check out her blog, she'll give you the thunder and lighting on this wonderful dish.

Cheers,

David (HoustonWok)

I love my Avocado shake like a fat kid loves cake!

2009-10-27T13:05:00.000-07:00

As if my life weren't filled with enough sweets and junk food, I find myself swimming in a pool of what I call the green stuff in my pimp cup, Avocado smoothie. Being Vietnamese naturally our cholesterol level rises through the roof on any given day after having one of these, it runs in our bloodline. Yet I can't resist the temptation, it's sweet, lusciously delicious and has me yearning for another cup. My pimp cup reads, "Enjoy your life" fit for guy like me who enjoys the contents of this Avocado concoction. I may not be able to tell you who killed Kennedy, but I can tell you how to make this shake from home which is nothing shy of restaurant quality.

Ingredients/ Servings 4

3 Hass Avocados

2 1/2 cups of milk

8-10 teaspoons of sugar/adjust to taste

In a blender add all of the above ingredients blend and add ice afterward. I usually don't like to blend my ice together with the smoothie because it tends to water down my shake. I add whole ice cubes to my shake and allow it to cool before drinking. Enjoy your Avocado smoothie fellow foodies, yours truly signing out.

A Public Service Announcement from HoustonWok

2009-10-25T15:04:00.000-07:00

http://www.youtube.com/watch?v=CgJxI_AP86E

(In case you can't see the video, click on the link)

Guys, thank you for stopping my blog, this is just a quick public thank you from me to you all. This blog wouldn't be possible without you guys and your comments.

Cheers,

David HoustonWok

A Cure for the Sunday Drunk pt.2

2009-10-25T11:44:00.000-07:00

So if you guys remember, a few Sunday's ago I made this pork lovers fried rice for my brother who woke up with a massive hangover. Still borderline drunk I figured I would make something solid for him to soak up all the nasty liquids in his stomach and that's why I titled this post a cure for the Sunday drunk. Undeniably, there are many variations of fried rice, some with Thai, Singaporean, Malaysian, Chinese, Vietnamese etc... influence. Without doubt, many would ask, why can't I make fried rice like the restaurants. You know, the kind without the snowball effect, the kind that doesn't lump and stick together. Is it because it's sticky rice so it sticks together? Is it a certain brand of rice that the restaurant uses? The answer is no, and no.
Look, the irony is, fried rice should have a snow flake effect rather than a snowball effect. It shouldn't be lumped together as if it were a fried rice ball which isn't what we are trying to accomplish. The simple and brilliant way to prevent this from happening is to crack an egg into your rice prior to cooking. Crack the egg, pour it over your rice, and stir it into your rice evenly.
Once you cook your fried rice, you will notice your rice having a snow flake effect, individualized grains of cooked fried rice. So, enjoy your meal, save some for me and thanks for stopping by The HoustonWok.
Cheers

Vietnamese glazed pork chops w/ a side of Garlic Stir fry Watercress

2009-10-23T08:52:00.000-07:00

On my normal blogging expedition to vicariously travel to some of these many beautiful countries such as Austrailia, The UK, Indonesia, Singapore and Malaysia through some of the many international blogs that I follow, I came across this great Vietnamese Glazed Pork recipe. Call me weird but I will literally read the whole blog before I decide to become a fan, really, I enjoy the art of story telling, I get really involved because I am so intriguged with the customs of another country, the scenary and the people. So much so that it works up quite an appetite that I have to change direction and look for recipes. I never really know what time it is in most of these countries but I always end up reading around 11:30pm as if I have no life and boy do I get hungry.

Last week scouring the internet I came across a blogger named Mathew Packer who had an awesome recipe for Vietnamese Pork Spare Ribs. Low and behold, I didn't have short ribs laying around in the freezer so I used pork chops. This recipe that I am sharing with you guys is a simple adaptation of his original recipe add/minus a few items. Now of course an entree is not complete without a side dish so this week I will offer my remedy of Watercress garlic stir fry.

1 pound of pork chops

3 tablespoons of cooking oil

2 cloves of garlic minced

2 tablespoons of brown sugar

3 tablespoons of light soy sauce

3 tablespoons of fish sauce

1/4 teaspoon of chinese 5 spice

3 strands of green onions sliced

(Watercress)

2 bunches of watercress

1 tablespoon of cooking oil

2 cloves of garlic minced

1 teaspoon of sugar

1 tablespoon of oyster sauce

1 teaspoon of sugar

Here we go guys, this is another easy, easy recipe.

In a mixing bowl, add the ingredients and mix together, do not season together with your pork chops.

Take your pork chops, cut into 2-3 parts, pour oil into a wok or skillet and cook the pork all the way through.

Once cooked pour the sauce over your pork chops which will act as a glaze and make sure that it's all evenly coated.

Now add the sliced onions to the mix and you are done.

(Watercress Stir fry)

A real easy and quick way to cook watercress is to add it to a bot of boiling water first for about 3 minutes.

In a wok/Skillet, add the oil

Once hot add the sugar first then garlic but do not let it scorch.

Once the aroma begins to build, add your watercress and stir fry

Drizzle about the Oyster sauce over the watercress, make sure it's all evenly coated and now you are done and ready to eat.

Watercress will cook very fast so make sure you have all the ingredients ready because remember you have already added the watercress to a pot of boiling water prior to stir frying. Therefore, you won't need to cook the watercress for long. Enjoy your meal and don't forget to invite me over for dinner, I'll bring the champagne.

I dreamt of Pho but never like this

2009-10-15T10:21:00.000-07:00

Folks I never dreamt of pho like this but I woke up this morning and found this challenge in my inbox. This is bonkers, but below is the challenge feel free to read on if you are interested in either a free bowl or pay $22 if you can't finish in the allotted time.
Cheers from yours truly,
HoustonWok

For all of you pho lovers. Your opportunity has arrived. The biggest bowl of Pho you could ever get your hands on.! Do you think you have what it takes to beat the Pho Garden Challenge? Three large bowls of " Pho Garden (Xe Lua)" in one massive bowl. Containing 2 pounds of noodles and 2 pounds of combination beef with tripe. It's on us if you can finish this huge bowl of pho within 60 minutes! Plus we hang an 8x10in personal photo of you on our wall of Pho Garden Champions. The meal cost $22 if unfinished within the alloted time. No substitutions of any food products may be made. Challengers must eat all noodles and combination beef with tripe to successfully beat the Pho Garden Challenge. Please view our Rules & Waiver of Liability Form for more details

PHO GARDEN CHALLENGE! 2109 Clement Street Between 22nd Ave & 23rd AveSan Francisco , CA 94121 415.379.8677

Bun Bo Hue 3A3 TP.Ho Chi Minh City

2009-10-11T18:02:00.001-07:00

Did I ever tell you guys that I love food? Well if I haven't and writing a food blog doesn't provide transparency, then allow me to say I love food! As I get older and begin to experiment in the kitchen with cooking traditional Vietnamese dishes, I begin to love my Vietnamese food alot more than I used to as a little kid. Being an American born Vietnamese, I grew up on McDonalds french fries and so on. Now seemingly enough, I can't live without the taste of smelly nuoc mam, soy sauce and white jasmine rice not to mention the many rice noodle dishes we as Vietnamese have to offer. While traveling abroad to Vietnam, I discovered one of the best noodle houses that TP Ho Chi Minh City (Formerly known as Saigon) has to offer. Some would argue that the whole in the walls, or corner stands offer the best Bun Bo Hue, but if you don't know what you are getting yourself into, it could be quite an experience for you, one you would rather live without, trust me! Bun Bo Hue 3A3 is located in District 1 right down the block from the Saigon Opera house. Prime location, clean restaurant, air conditioned, and of course inexpensive even for being in such a prime location. For those who don't know what Bun Bo Hue is, it's also known as Imperial Rice Noodle Beef soup. Different from Pho in that the broth has different seasonings and the noodles are different. The broth is has a bit of a spicy/lemon grass fusion with an array of beef and pork. As soon as I get off of the airplane my first meal is here and of course prior to heading home, I have my last bowl. It's rare that you will ever catch me picking a bowl to finish the broth, but here, I'll not only finish mine, but I may as well finish yours.

Cheers,

Krispy Kreme's

2009-10-11T16:06:00.000-07:00

Have you ever just sat down and really thought about the things that we take for granted most because it's readily available so it gets pushed aside for a more rare commodity? I would've never thought in a million years that a box of Krispy Kreme donuts would bring a smile that would stretch from here to Vietnam on my face. I mean it's a donut right? and all donuts are the same, dunkin, shipleys, mom and pop shops, etc.... But not at all, there's heaven in them boxes, the crisp in every bite, sweet glaze, the seasoned deep fried dough with a hole in the middle, it's even better than most chocolate, and notice I say most, not all. This strange love affair started during Hurriance Rita. Arguably, most establishments in Houston remained closed, endured damaged or used the pandiemonian to enjoy a needed vacation. I woke up the day after the storm and just craved a donut, my air conditioning was out, it was muggy, I just wanted a donut. I drove all across the city, across semi flooded roads looking for that die hard shop owner who wanted to sell me a box of donuts, did I find it? No!!!! So I did the craziest thing and had my brother overnight me a box of Krispy Kremes, I know that sounds unpractical, but like a drug addict, I needed a fix. 2 days after the storm, businesses still weren't open, food that were on the shelves were probably spoiled but I had my donuts. Sweet cravings and the case of the munchies later I had what I needed and to this day, Krispy Kremes reigns supreme. Unfortunately you will not find any KK's in Houston, they left the market a little while ago due to fierce competition from native Houston establishments like Shipleys. However the luxuries of having family in places where KK does exist, I am one night away from having a box overnighted. Cheers!

Thit Suon Cot Let Ram Muoi (Salt and Pepper Pork Chops)

2009-10-08T12:02:00.000-07:00

(Photo Courtesy of Woobie W. http://www.yelp.com/user_details?userid=we_h0aOv7Z_AKgCL1Ybq2Q)

Thank you Woobie, Cheers to you!

Folks this dish is truly astonishing, while experimenting in my garage (as you all know, my garage is my kitchen) I was reading the Ravenous Couple's blog and recipe about their fabulous Salt and Pepper shrimp. I tried it and it was indeed a hit, then it hit me, like a bat to the face, this recipe would be great with pork chops, yes that's right pork chops, I've had this dish before while in Vietnam and never stopped thinking about it. The concept is kind of like a great seasoned crispy chicken wing, crispy on the outside, tender on the inside. So this recipe is an adaptation of Ravenous Couple's Salt and Pepper shrimp except using pork chops and tad bit of chinese 5 spice. Mother and I went to town on this dish, sorry I didn't save any for you guys, but be sure to invite me over if you guys decide to cook this.

Ingredients:
1 pound of pork chops
salt
pepper
sugar
chinese 5 spice
2 tablespoons of fish sauce
starch
1 jalapeno
1 small yellow onion
Cooking oil
1 tablespoon of butter

Step1. Wash the pork chops, pat dry and slice the chops into three parts
Step 2. Season the pork chops with 1 teaspoon of sugar, 1teaspoon of black pepper, 1/2 teaspoon of Chinese 5 spice, 2 tablespoons of fish sauce, optional sliced green onions. Allow the pork to marinate for at least 2 hours.
Step 3. Dip the pork chops in corn starch and allow a light coating to cover the pork.
Step 4. Deep fry the pork until cooked
Step 5 Slice your jalapenos, and onions, and place into a wok or skillet along with 1 tablespoon of cooking oil. Allow the oil to sizzle, once the onions begin to soften then add the pork, a pinch of salt, pinch of pepper, pinch of sugar and a teaspoon of butter. You will want to toss the pork chops in this mix. Once you feel as if everything is evenly coated, you are ready to eat. Enjoy, Cheers!!!!

Special Thanks to Woobie W. from Yelp for allowing me to replace my last pathetic photo with this much more invigorating image of Salt and Pepper pork chops. I really appreciate it!

Braised Short Ribs recipe (Thit Suon Ram Mang)

2009-10-06T16:25:00.000-07:00

As winter nears, the cold chills start to breeze in, the leaves turning orange falling off from the branches and bristling along. I can't help but to feel a sense of loneliness kicking in as I start to seclude myself from the outside world, it's cold and I don't like cold weather, at all! Faced by my own demise I begin to think of things that I could do to cheer myself up. AHHH thats right, what else, FOOD! When the world ends, when it's all over, give me my last meal, fill my stomach and surely I'll go out on a full stomach. I am talking about comfort food folks, we all have our favorite comfort food, some like Thit Kho trung (Braised pork w/ Eggs) which my buddy Wandering Chopsticks has a great recipe for, I actually follow her religiously and I have linked her recipe for the comfort in you. Some of us like pizza while others prefer to indulge themselves in a bucket of Cherry Garcia ice cream. Well I inadvertenly discovered my favorite comfort food, Thit Suong Ram Mang (Braised pork Short Ribs.) The juicy, savoury, tender sweet and spice in every bite. What could be better than having ribs, with gravy left over to pour over white jasime rice or to even use as a sandwich spread. This has actually been a family favorite and I am going to share an easy family recipe with you guys.

Ingredients:
2 shallots minced
3 garlic pieces minced
3 tbl spoon of fish sauce
1/2 teaspoon of msg
1 teaspoon of black pepper
3 tablespoons of sugar
3 tablespoons of cooking oil
1/3 cup of water
Recipe/Directions;
1.First with 1 pound of pork short ribs, wash and cut the ribs between each bone.
2.Season the ribs with 1 tablespoon of garlic/1 tablespoon of minced shallots, 1/2 teaspoon of msg, 1 tbl spoon of fish sauce, 1 teaspoon of black pepper, 1 table spoon of suger. With your hand or chopsticks, make sure the seasonings are evenly spreaded and allow the ribs the marinate for at least 1 hour in the refridgerator.

In a wok on high heat, pour 3 tablespoons of cooking oil in the wok or your braising pot, once the oil is hot, pour in 2 tablespoons of sugar and allow it to caramelize. Once the sugar has caramalized, add in the 3-4 tablespoons of fish sauce, turn the heat low and add the ribs in the caramEel sauce and toss until the caramel is evenly sauced.

Turn the heat back on medium, add 1/3 cup of water, cover your pot and allow the ribs to simmer for about 30 minutes. The longer you braise and allow the pork to simmer, the more tender and soft the ribs will be. Now a little black pepper, perhaps add a few strands of cilantro and now you are now ready to enjoy your braised pork ribs, serve over white rice, CHEERS!

Cafe Kubo- A new Japanese Delight

2009-10-01T20:07:00.000-07:00

So heres a new restaurant that has been sitting in que for a while. Most recently I lost my good digi camera, yes I know, who loses a digital camera right? Well make that me for ten points Alex, therefore I have had to resort to my little Nokia n95.

Cafe Kubo, where do I start, I call this place my new Japanese delight. Not overwhelmingly crowded, the vibrant colors of the paint and off white sofa like seating is like a band-aid with a splash of neosporin to heal a rather uncomfortable wound. What I mean is, sushi in itself is already exhilarating but if the atmosphere or the cozziness of the ambiance helps you to enjoy your meal in the utmost tranquility, Cafe Kubo takes you there. You don't have to worry about dressing up in your finest Gucci wear to dine here, there's glamour without all the glitz.

On my most recent gastronomic adventure, curiousity to find the best bento box around town started right here. It was extremely delightful to say the least, you order pay at the counter and the waitress brings out your food. The Bento boxes are awesome, they are inexpensive and very filling. As for the sushi rolls, it had all of the main components, raw fish, rice, and dash of spicy mayo. Not quite the butter melting on warm toast effect, but for a cafe, it served us justice. Take a bite out of sushi right here at Cafe Kubo, a new Japanese delight in new Chinatown.

9889 Bellaire Blvd

Houston, TX 77036
(713) 995-4200

A Cook Gone Mad

2009-09-08T21:40:00.000-07:00

"Inhales deeply" AAAAA.... "The world is mine", as I steal a line from Scarface for I have literally gone mad cooking up a storm in my garage. Yes folks, my garage is my kitchen, my sancturary from this mad world. The reason I cook in my garage is so I keep the lingering stench after the aroma of cooked food out of the house. Have you ever entered an Asian persons house and wondered why it smelled... ... funny? Well some houses, (My in laws) don't have good ventilation, they cook great food, I mean you could smell it from a mile away, the parfume of sizzling garlic, seasoned meats, stir fry vegetables are enough to have one drool for days. But its the after shock, the lingering smell, the hangover that just drives me bonkers. So now that you guys know, it'll be our secret lol... ... ...

So the other day, I am scouring the internet looking for my next heavenly bliss, I mean, the next best thing to sleep and making love is eating, I couldn't imagine enjoying life without a great meal. That is when I came across The Ravenous Couple and their blissful recipes, AHHH they are certainly "Cooking up life" and I think I just added on a few years to mine. I tried out their Korean Wings and Bo Luc Lac recipe and let me just say out right that it was a HIT! The wings were pringles crispy and the savory glaze that went on after the fry, WOW, speechless. As for the Bo Luc Lac, I have tried various recipes across the net but for some reason this one worked for me, it gave me that restaurant authenticity. That is my explanation for the appauling mess that you see up above, it was happy cooking for me, "THE WORLD IS MINE"
Cheers,
Houstonwok

A Cure for the Sunday Drunk

2009-09-06T14:15:00.000-07:00

Sunday, the day after the storm. Most people would consider Saturday one of the biggest party days of the week and Sunday would be the calm after the storm. Is there a cure for the cause? Why do we insist that partying has to be associated with drinking, getting drunk, high or that we must partake in recreational substance intake so that our mind travels to cloud 9. Well as Sunday nears, the alcohol still lingering in your blood, but as time progresses, your buzz wears out, your head aches, you are feeling a little woozy, feeling hung over from the night before. You sleep half of the morning through into the afternoon, your buzz wears off however one thing is extremely progressive, your hunger... When I decided to make this dish, I thought of a few people (my drunk brother) among other who were waking up feeling like shhh, needing something to eat cause they are sooo hungry. It's nothing special I warn you, but it is the cure to the "Sunday Drunk," a nice warm plate of fried rice. Who needs more liquid such as soup, you just consumed perhaps all of The English Channel in equivalent to alcohol, something solid, something warm and filling, a colorful contrast eye catching, aroma awakening dish. For pork lovers, you will want to read on cause this dish is for you guys as well.

So where were we., Ah yes, a sizziling wok, two day old rice or non soggy rice, two day old sliced bbq pork (char siu) 3 sliced chinese sausages (Lap xuong), one battered egg, one shallot sliced and now we are ready to make a cure.

Directions:
First step,
Pour about 2 tablespoons of cooking oil into your wok/skillet on medium heat and let the oil heat up.

Second step
Once the oil seems warm, drop your sliced shallots into the oil, once you start to pick up aroma from the shallots, then you want to drop your sliced meats into the oil like so;

Step 3
After about 4-5 minutes of searing your porks in the oil, seperate the meats to the side and add the rice in the middle of the wok, the 2 day old rice or rice that is cooked with little water should be about 2 cups worth. There should be oil and juices from the bbq pork and chinese sausage which will add a bit of a sweet flavor to the rice. At this point is when you want to add your seasonings to the rice. I added a few tablespoons of vietnamese fish sauce, few tablespoons of light soy sauce, few dashes of salt, msg, and 2 tablespoons of oyster sauce.

Step 4
Stir the rice up, evenly mix the seasonings and meats all together and try your rice, make sure it is just right for you, bland, salty, sweet etc... Once the rice has turned a light brown color and the taste is just right, make a hole in the middle of the wok and add your battered egg, let it cook, then stir it into your rice;

Once all of these steps are followed, you have cooked up a cure, a fix for the "Sunday Drunk" and pork lovers alike.
Cheers,

Disclosure: The bbq pork does not have to be two days old, but it does have to be sliced. Cooking is always an interpretation of an original invention which again becomes re originalized once you add your own personal touch. Cook on fellow foodies, life is grand!

Curry Chicken stir-fry

2009-08-16T15:54:00.000-07:00

O.M.G, How easy is this dish, it's tasty to the last bite, not much prep time is required and is best accompanied with white rice. So there was a time in my life when I associated curry with Indian people and for Indian people exclusively. It was only not too long ago in my young culinary adventures that I realized curry has alot of purpose more than just the yellow soup one would think of when thinking of curry. Many Thai dishes involves the use of curry powder in their seasoning. So, 10 minutes prep time, 7 minutes cook time for a grand total of a less than 20 minutes for a freshly cooked meal, not bad huh?

Ingredients:
1 chicken breast
2 cloves of garlic (minced)
1 table spoon of cooking oil
curry powder

Preparation
step 1.
Wash your chicken breast and slice into chicken strips
step 2.
Mince your garlic, and spread your curry powder and garlic onto the chicken strips.
For flavor that will explode on your taste buds, it's best to season the night before cooking.
step 3.
In a skillet or a wok, add your oil on medium heat, once the oil is hot but not scorching, add your chicken and stir until the edges are browned like the picture above. Once finished, there should be juices flowing from your chicken which would be good if poured over your rice. Thats it, now how easy is that? Best if served with rice, best if eaten while hot!!!!

Cheers,

A Ly Oriental Restaurant

2009-03-31T18:26:00.000-07:00

As it has been a while since I have traveled, I began to drift upon a time back in Vietnam when all my thoughts were free of worries. I was a tourist, shopping, sight seeing, visiting my relatives and exploring my roots. Money if spent wisely in Vietnam could go long, last you a long time and through many many meals. Imagine buying a bowl of Pho for 3 dollars, or a plate of stir fry noodles with garlic beef (Nui Bo Luc Lac) for 1.50. That was a time when we were kings, "Excuse me waiter, how about another dish!" Some of the best food I had in Vietnam was in Cho Lon which is the Big Chinese Market (Chinese District in Vietnam). While Zimmerman and Bourdain both have traveled to Vietnam, they have never filmed here which suprises me because Cho Lon is enriched in history and good food. Meanwhile back in the U.S. reminiscing upon a time, I caught a big craving for Cho Lon influenced cooking. Who else but A Ly Oriental restaurant!!!!! The owners are from the Cho Lon District in Vietnam , they may have left their native land but they brought their great cooking with them.

What to order:

Although there are many great dishes to order from here I would recommend;

The Nui Bo Luc Lac ( Macaroni stir fried in a wok with garlic shaking beef) If you like Beef Chow Fun but the noodles are a bit munch take a bite out of this dish, 8.99

Or the Mi Kho tap cam ( Dry noodles combination) which involves a shrimp chip, beef, pork, a variety of seafood with veggies.

The grand finale!!!! A Ly is actually well known for their Peking Duck, which is duck roasted crispy stuffed into a flour bun with a sweet bean paste drizzled in between ahh yummy!

Where is A Ly?

11360 Bellaire Blvd

Houston, TX. 77072

(281) 575-7888

disclosure: The waitresses don't speak the best English however the menus are in English which should help.

Cheers,

Pho Thu Vi (Bellaire &Synott)

2009-03-22T15:10:00.000-07:00

Hot off of the press, straight out of the frying wok into the fire, by far the best Bo Luc Lac in town (Shaking Beef). Yes that's right, Pho Thu Vi ( Restaurant Excitement) on the corner of Bellaire Blvd and Synott is packing a punch. A one page menu with a variety of Pho? (Vietnamese beef noodle soup) and rice entrees. There was a rumor stirring around Little Saigon that the Bo Luc Lac here was the best in town so I thought I'd give it a try and indeed the rumors proved to be true. The owner of Pho Thu Vi is the same owner as the late night restaurant Mai in mid town right off of Milam. Mai claims to be the first Vietnamese restaurant in Houston and due to the success of Mai, the owner brings to you Pho Thu Vi. Coming soon, Club Thu Vi, live music and cheap eats.

(Garlic Beef, Lettuce,tomatoes, Fried rice)

Pho Thu Vi

13241 Bellaire Blvd

Houston, TX. 77083

Which is your favorite Show?

2009-03-16T19:28:00.000-07:00

No Reservations w/Anthony Bourdain

V.S.

Bizarre Foods w/Andrew Zimmerman

Monday, one of the greatest days of the week. Monday typically sets the tone for the rest of the week and yes, two of my favorite shows are on, No Reservations and Bizarre Foods. What better job can a person have other than being able to travel the world, eat, write about their experience and even get a tv show. Which is your favorite food show?
Cheers

A Cosmo for my Blog Roll (A toast to my fellow bloggies)

2009-03-10T19:03:00.000-07:00

Cheers and a toast as I salute a few of the many blogs that I admire. This Cosmo is for you guys! The Chronicles of a Hungry Soul wouldn't be possible without you guys. Eating is easy but putting into words that describe that orgasmic euphoria one gets from their dining adventures has proven to be rather difficult at times. Its that horrendous thing called writers bloc, however these blogs never seem to amaze me with their creativity, great pictures, great food and fine personable food journalism.

When I first attempted to cook an authentic Vietnamese dish, I probably did what everyone else does, either you buy a cook book, or you google your recipes, and that is when I stumbled across wanderingchopsticks. Her blog walks you through a personable culinary experience, if you need to learn how to cook authentic Vietnamese dishes, or learn about the tastiest, yummiest Vietnamese restaurants of Southern California, you ought to stop by her blog.

AngryAsianCreations: Quite the contrary Angry Asian is certainly not angry at all, her blog is fun, personable, filled with great photography and original recipes. I find her site one of my favorites to read along with her Cincinnati Chili recipe, simply yummy.

http://htownchowdown.blogspot.com/ I salute you buddy, I love the fact that your website offers us real time intel on the latest and greatest of recession dining promos and culinary adventures for us Houstonians. You cover a wide range of Houston and bring diversity to our community of Houstonian Bloggers. Thank you!

Food in Houston Ahh yes, great discussions about the latest food trends in and around Houston, great journalism and food tography.

World Blogs

Selby's Food Corner makes me want to jump on an airplane and travel to Jarkata Indonesia. For a guy who knew nothing about Indonesian food or culture, Selby makes her food diary a collage of absolutely good looking food. She brings you her detailed food description in 3 dimensional, its just out of this world.

Living in Vietnam makes me miss traveling to Vietnam. A blog written by a creative Aussie name Simon Kutcher brings his living diary of living in Vietnam to the world of blogosphere. If you ever wondered about Vietnamese culture, see it through the eyes of an Aussie. Can Charlie surf?lol Charlie still can't surf but it shouldn't stop you from reading this blog.

Although there are so many other blogs that I follow, I really wanted to give cheers to you guys! Between trying to balance out my sanity, my hunger, and my chronicles, sometimes it is just great to sit back and read your articles, life is grand as time ceases to exist in my hetic day! Cheers to all as I look forward to our future post.

Sincerely,

David(Houstonwok)

FIVE GUYS Burger and Fries (Briar Forest & Eldridge)

2009-03-06T17:35:00.000-08:00

Ahh yes, finally burger vindication!!!! I promise this maybe my only burger post as I lay my love for the mighty "In and Out" burger to rest. Welcome to Houston Five Guys, this burger joint was awesome. A 50's style burger of which "Five Guys" claim that there are 250,000 ways to make a burger. I highly doubt in my lifetime that I will be able to try 250,000 ways but I guess I ll call it food for thought. Hmmm. The always fresh, never frozen cinnamon, apple-ish flavor burger patty elevated my spirits. The energy here was thriving, and you know it was a good sign for Five Guys when the people from Jack in the Box across the street would come over for lunch, what does that tell you.

Their franchise gained popularity starting in the DC Metro area. It is rumored that our current president would sneak out of the oval office just to snack on one of these mighty burgers. Good with every bite it would make Paul Revere roll over in his grave and say "Give me a burger or give me death."

They offer quite a few choices should you not be interested in their burgers such as their fresh kosher hot dogs. If you have ever eaten a hot dog in Chicago or New York straight out of Kosher stand, you would know what I am talking about when I tell you, them dogs are good. We ordered a little burger which was a 1/4 of a pound patty with lettuce, mayo, tomato's, onions, and ketchup. Now you get the works and it would stack your burger about 2 ft tall but if you got an asian mouth, it's not worth the fight. The regular size fries feeds 2, and the drinks offer free refills. All you are missing now is the music machine blasting out your favorite Doo Wop jams. Lets all have lunch one day at "Five Guys" just keep in mind that a milkshake doesn't come with them fries.LOL

Five Guys

13346 Briar Forrest Drive

Houston, TX 77077

281-493-7743

Pho Ngon Restaurant (Bellaire Blvd)

2009-03-01T17:34:00.000-08:00

On my most recent gastronomic adventure, I stumbled across this restaurant called Pho Ngon, which in Vietnamese means "Good Pho" Strange as it sounds, this is a full menu restaurant which led to me veer off of the main course. One would consider Pho Ngon a hole in the wall but the decor proves Pho Ngon to be quite the contrary. The bright neon lights from the outside makes it hard to miss this place and the cheap yet decent entrees helps to compliment the recession we are in, the most expensive item on this menu is 9 dollars.

What to order;

We ordered the Bo Luc Lac which translated into english is called "Shaking Beef" This is a great dish, it comes with well seasoned beef shaken in a wok over high heat with grilled onions, lettuce and tomatoes, yummy!

Now this steaming hot soup is called Canh Chua Ca, Canh Chua Ca translates to sweet and sour fish soup which is indigenous to the Mekong delta region in Southern Vietnam. Canh Chua Ca is usually made with fish, tomotos, pineapples, bean sprouts, and other veggies such as orka in a tamarind flavored broth. Thai's have tom-yum, we have canh chua.

Now this next dish is caramilized catfish braised in a clay pot. (Ca Kho To)

Final Thought:
Since posting on blogger, I have never experienced such a bad case of writers bloc. Perhaps most of the restaurants I have visited weren't considered holes in the wall, or was this the one restaurant that did not have extravagant presentation? The end result was still delicious however Pho Ngon just blocked every metaphoric expression from my thoughts. However the case, good food and cheap eats, check it out.

Cafe 101 (Taiwanese Restaurant)

2009-02-27T18:02:00.000-08:00

So the other day, extremely stressed at work I worked myself to extreme hunger to the point where the voices in my head started talking to me. I knew it was time to get away to a jazzy place for some Taiwanese food. Cafe 101 named after the world famous skyscraper Tapei 101 in Tapei Taiwan known for being a little city inside of a city brings their unique atmosphere here to Little Saigon. I was speechless when I came to this restaurant, the layout is very contemporary, sofa like seating, neon lighting jazzy music and friendly host. This is just a cool place to hang out to have drinks,eat good food, and listen to the lastest tunes.

This is another restaurant that serves picture perfect presentation. I ordered the golden lemon chicken with fried rice. 6.95. All of their entrees come with a side dish which differs from week to week. One week you may get fried tofu with kimchi to Taiwanese coleslaw and fried squid. To add the icing on the cake, every order comes with dessert, now how can you beat that? There isn't a dish or a drink that isn't unique here. You guys just have to check it out, the waitresses dress in Harajuku style outfits and they always smile, Cafe 101 is definitely trendy. The food is good, the prices are moderate, and the wait time for the food is not too long. Give it a shot folks, you have nothing to loose.

9889 Bellaire BlvdHouston, TX 77036(713) 272-8828

Vietnamese Fried Rice Cake (Banh Bot Chien)

2009-02-22T12:57:00.000-08:00

Sunday breakfast is always fun for me because I am either going out to enjoy the luxuries of inexpensive yet delicious food in Houston, or I am cooking my own. Banh Bot Chien as this dish is called is really popular amongst theVietnamese/Chinese restaurants and especially for the younger crowd. This dish involves rice flour cake, onions, and a battered egg poured over the top. Americans eat pancakes for breakfast, we eat bot chien, well among other items as well. The best part about this item is that it is extremely easy to make, you just have to have the right items.

Preparation:

First off you will need to purchase the rice cake as you see below. You can find this in your local asian supermarket. Here in Houston, you would go to Hong Kong 4 City Mall.

2. You need to cut your rice cake into 1 inch rectangular pieces like below.

3. Fry both side until they are golden, if you like it crispy then I would recommend frying both sides until they are golden brown, if not just fry to preference.

4. Cut three strands of onions and sprinkle them on top of your fried rice cakes.

5. Pour 1 battered egg evenly on top of your fried rice cake.

Let the egg cook and serve while hot.

We aren't done yet, to add some zing to this dish you want to add seasoned soy sauce.
In a small sauce bowl, add soy sauce, perhaps a shot worth, squeeze 1/4 of a lime, add 1 spoon of sugar and 1 minced chilli pepper and mix it all together.
Now you can enjoy your banh bot chien,
Cheers.

Miyako Restaurant and Sushi Bar

2009-02-21T13:50:00.001-08:00

If food were just based off of looks, well than the looks of the food from this sushi restaurant would kill. I once heard that we eat first with our eyes and although somethings don't look too appealing, they taste better if you were blindfolded. However with Miyako, this isn't the case, the food is extremely appealing, from presentation to taste. Now I know that there many out there who fear sushi because it's raw. Well let me tell you something, the Japanese have one of the longest life spans out of all the nationalities in the world. Sushi should not smell fishy, nor should the texture taste like bubble gum. Fresh sushi, should melt in your mouth just as if it were warm chocolate fudge over vanilla ice cream between a split banana. Yum! Now for those who still think sushi is just too much, too adventurous, they have teriyaki chicken, beef and pork in an all inclusive bento box. A bento box is a safe gradual way to intro yourself to Japanese food for it comes with many familiar items that we consume daily. The lights are dim here, the seating is arranged for a personable experience, and the service is friendly. The ambiance is relaxed, set for one to enjoy their food, make good conversation and not have the headache of techno music blaring in the background unlike a few other sushi restaurants. (R#S.B.)

What to eat:
For starters I would recommend the shrimp tempura roll. This dish comes with crispy battered shrimp,tiny fish eggs, and mayo sauce. Its soft on the outside, crispy on the inside, hey and it's cook, lol.
Now this dish here is not for the faint at heart, Sashimi (raw fish), three different type of raw fish, fresh to the core and the presentation, just immaculate.

Next up is the sky diver, ahhhhh, this just touches your inner senses with every piece. This roll involves softshell crab, unagi ,avocado drizzled with sesame seeds and a piquant creamy sauce. If a sushi roll that has good taste is illegal then consider this a crime to have.

Location:

6345 Westheimer RdHouston, TX 77057(713) 781-6300

Give this place a try folks, I tried it and liked it and I hope you will too.

Tofu Recipes (Tofu part 2)

2009-02-18T15:49:00.000-08:00

How ironic it is, when I was a younger I hated to eat tofu, I thought tofu was bland, and mushy. Now I swear TOFU should have a letter "N" after it making it " to fun". What I mean is, tofu is kind of like life itself, you can almost make whatever you want out of it, just a little creativity is all you need. I am presenting you guys with four different tofu recipes that is easy to make, fun to eat, and if you are trying to impress that special someone follow this recipe.

First I have the basic pork stuffed tofu;

In my earlier blog about the stuffed pork tofu with tomato sauce, I mentioned buying pre fried tofu. However to make this item it is best you buy the non fried kind and fry it yourself.

Ingredients

1 pound of pork

2 tablespoons of fish sauce

1 tablespoon of black pepper

1/2 tablespoon of salt

2 teaspoon of msg

4 sheets of rice paper

3 tablespoons of minced lemon grass

1 minced chili pepper

Season your 1 pound of pork with 2 tablespoons of fish sauce, 1 tablespoon of black pepper, 1/2 tablespoon of salt, 1 teaspoon of salt and mince together so that all of the seasoning is blended together.

Next cut your tofu in half and cut them into 1 inch pieces. Once you have done this, scoop out the middle and place the scooped tofu aside, you are going to need this for your next item. You should be able to make 12-14 pieces of stuffed tofu, with a small spoon start filling your tofu with the seasoned pork.

Once this is complete, you want to start frying the tofu pork side down so that the pork is browned. After the pork is browned then turn the tofu over and fry until it is golden crispy.

2. Okay now on to my next item, with the scooped out tofu and left over pork mince these two items together because we are going to make tofu and pork stuffed egg rolls. With the four sheets of rice paper, wet each one and place the minced tofu and pork onto the rice paper. Wrap each rice sheet together and fry on medium high heat until it is golden crispy like in the picture at the top of the post.

3. The last item is extremely easy, with the left over tofu, again slice into 1 inch pieces.

Strategically give each tofu two slits like in the picture up top. In each slit fill it with your minced lemon grass,sliced chili pepper and msg mix.

Once this is done, you guessed it, each tofu needs to be fried till it is crispy.

TO FU N Enjoy your new tofu dishes!!!!

Cheers

The Capital Grille Houston,TX (Valentines Day Dinner)

2009-02-15T15:31:00.000-08:00

Happy Belated Valentines Day all!!!!!!! First and foremost allow me to apologize for taking my forum off topic however I have to introduce everyone to my all time favorite steakhouse. Normally I would only rave about Asian oriented restaurants but living in Texas, "The Land of Cattle", you have to be able to treat yourselves to a great steak every once in a while. Although everyday should be Valentines day for you and your significant other, this one should involve a pampering dinner. So upon arriving at The Capital Grille steakhouse for our 6:15 reservation, we were seated promptly. Now immediate seating upon arrival for a reservation on such a holiday like this is quite impressive. The Capital Grille is a upscale restaurant serving some of the best dry aged steaks and classic wines to Houston's upper eschelon. Yes it is pricey and you do need to dress up to be here. Here is what I would recommend if you were to dine here;

For starters you and yours could share a delicious lobster macaroni and cheese.

Now they do have a variety of steaks to choose from, starting with the Delmonico to 3 sizes of filet mignon cooked to your choice. I had the dry aged porter house steak which is part filet mignon, part T-bone. I tell you, if you have never had beef that melts in your mouth, then you are missing out. I melt with every bite like butter on warm toast, this is just superb. If you have never tried this, you ought to do it soon. You can find a Capital Grille in a city near you if you live here in the South, west coast or even on the east coast.

5365 Westheimer Rd
Houston, TX 77056
(713) 623-4600

Mango Salad (Goi)

2009-02-13T15:51:00.000-08:00

Oh yes, this dish was tons of fun to make, it wasn't hard, and full of flavor. As you may notice from reading my blog, there is a consistent trend, if it doesn't have flavor, chances are, I won't blog about it. I had this dish once while visiting Thailand but never found it here in the U.S. The seasoning blended with this fruit filled infusion makes for a rather unique dish, I call this one the Nguyen-er's choice mango salad. The best way to describe this dish, sweet and sour.

Ingredients:

1/2 pound Peeled grapes

1 Shredded green mango

shredded beef jerky

3 Cloves of garlic minced

2 table spoons of sugar

1 table spoons of fish sauce

1-2 red chili peppers/preference of spice minced

Directions:

Prepare your fruits by peeling the skin off of your grapes and mango.

2. Shred your mango or cut the mango into short slim pieces as you see in the picture above.

3. Shred your beef jerky.

4. Place the beef jerky, sliced mango's, and grapes into a bowl.

5. Stir the ingredients in a separate bowl, 2 tablespoons of sugar,1-2 tablespoons of fish sauce, (Adjust to taste)minced garlic, minced chili pepper(s)

6. Pour your mixture over the fruits/beef jerky and mix with a spoon so the seasoning is not just sitting on top of the fruit.

Now enjoy your Mango Salad!

Cheers

Pho? Vietnamese Noodle Soup

2009-02-08T20:19:00.000-08:00

(Hot Peppers, Lime, Vegetables/Basil Leaves,bean sprouts, Pho(Noodle Soup)

So here is the skinny on why I started "The Chronicles of a Hungry Soul" A few months ago, my colleagues and I were thinking of places to go have lunch. I suggested trying Pho? and then, a bare silence with curious eyes lit up the room. "Whats that?" One asked, mind you that these people have lived in Houston their whole lives and have never tried Pho? So I explained that Pho? is a Vietnamese noodle soup made with beef broth, rice noodles, and thinly sliced brisket.
The Broth
The broth is made with beef bones, charred ginger, cinnamon sticks, star anise, and dashes of everything else that could be found in your cabinet in a typical Vietnamese cooking home.

The way I sold the idea of trying something other than meat and potatoes was by telling my colleagues that this isn't your mothers' chicken noodle soup, on a cold day in Houston, the warm beef broth, combined with thinly sliced brisket and soft rice noodles can bring one spirits up to a noodle euphoria. The aroma from the spices no matter how many times I have pho? is an invigorating bliss. Everyone has had chicken noodle soup, and we all have had ramen, Pho? is like the Bentley of soups.

Where to have Pho?

I would recommend a Pho restaurant called Pho Danh in the Hong Kong 4 city mall on Bellaire Blvd. Pho Danh is the best Pho restaurant in town hands down.

Pho Danh

11211 Bellaire Blvd Houston, TX 77072

An easy stuffed Tofu Recipe

2009-02-03T19:56:00.000-08:00

Jeez it's been a long day at work and running around like a chicken with my head off can stir up quite an appetite. By the time I got home I was ready to eat but wasn't ready to cook an entree that would take a long time so I came up with this stuffed tofu dish. It's delicious, easy to make, and great with rice. I guarantee you there won't be any leftovers!! The tofu is stuffed with ground pork and then slightly braised in the homemade tomato sauce. Here are the directions and ingredients;

1/2 pound of ground pork
1 pack of pre fried tofu / 1 pack usually come with 8 pieces of tofu

1/2 table spoon of salt

1 table spoon of pepper

1/2 table spoon of sugar
2 dashes of fish sauce

2 tomatoes sliced into small cubes
4 strands of cilantro
MSG
1 shallot sliced
water

Step 1:

First off you want to season the ground pork with 1 table spoon of black pepper, 1/2 table spoon of sugar ,half a table spoon of salt, and a few dashes of fish sauce. Once all of the ingredients are added you want to make sure all of the seasoning is evenly blended into the ground pork. This process can be done by hand or with a small hand blender although it would be much more efficient if done by hand.

Step 2:

With the 8 pieces of tofu, you want to slice them in half and scoop out the middle so that you can add the stuffing. Works best if sliced across the shortest length of the tofu. Once the tofu is sliced you than add the stuffing just as it is displayed below;

Step 3:

The next step is to fry the tofu until the stuffing is cooked and depending on how you prefer your tofu, fry until golden crispy.

Step 4:

The last and most important step is to make the tomato sauce, without the sauce the tofu is still edible however the sauce just adds that zing to your entree. In a sauce pan you want to add about 2 table spoons of oil. Once the oil is warm add your sliced shallots and stir a bit not to let your shallots get scorched. Next you are going to add your cube sliced tomatoes and stir until the tomatoes are soft and then add 1/4 cup of water, about 3 dashes of fish sauce, adjust to taste, 1/2 a table spoon of sugar, a few dashes of MSG and a table spoon of vinegar. Stir the tomato sauce until it begins to thicken and then you have two options, you can either stir the tofu in the tomato sauce or just pour it over the tofu. If you slightly braise the tofu in your sauce then it will soften your crispy golden tofu, if you just pour the tomato sauce over the top of the tofu than the tofu will possibly remain crispy for a bit longer. The final step for presentation purposes, you have cut the four stands of cilantro and strategically place then atop of your entree.

So who's making stuffed tofu? Bon Appetit!

Cheers,

AHH Dim Sum Sunday@ Ocean Palace

2009-02-01T19:59:00.000-08:00

AHHH how I love Sunday morning breakfast at Ocean Palace. While my many American friends and even some Vietnamese alike prefer the American grand slam or chicken and waffles, I prefer to have dim sum. Such a delightful experience filled with a variety of inexpensive entrees that just touch the heart with prices ranging for 3-5 dollars a dish. Some may wonder "What is Dim Sum?" Allow me to explain according to wikipedia, "Dim sum (literally meaning "touch the heart") is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day. Dishes come in small portions and may include meat, seafood, and vegetables, as well as desserts and fruit. The items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the term used to describe the dining session, especially in contemporary Cantonese. Chinese and Vietnamese families in particular typically like to gather at Chinese restaurants for dim sum on special occasions such as Mother’s Day or Chinese New Year."
Here is what dim sum looks like below;Starting from the top left; A deep fried battered shrimp ball w/special bbq sauce, shrimp w/vegetables wrapped in crispy tofu, pork and shrimp dumpling (xiu mai), and shrimp dumplings(Ha Cao)
Now who's joining us for breakfast next Sunday,
Cheers,

Ocean Palace
11215 Bellaire Blvd.,
Houston, TX 77072
281-988-8898

Pate Chaud-A fun Vietnamese Pastry

2009-01-27T16:36:00.000-08:00

Hey guys I'm back with a brand new recipe! Do you guys ever have cravings for some type of warm pastry that is stuffed with meat and filling to the last bite? Banh Pate Chaud as it is called in Vietnamese is certainly a fun snack to have but even more fun to make. Pate Chaud is a french influenced dish which in translation means "Hot Pie". It's been known to be quite addicting and I re assure you that you definitely can't just have one. So are you ready to make this? Here is the recipe;

Ingredients

1lb ground pork/lean This should be enough to make 12 pastries.

1 box of Pepper Ridge Farms Puff Pastry Sheets

2 tbl spns of fish sauce

1 tbl spn of soy sauce

2 shallots minced

2 tbl spns of sugar

1/2 tea spn of salt

1 tbl spn of ground pepper

Step 1:

In a pan you want to add the ground pork and season the meat with all of the ingredients above. Once all of the ingredients are added, with your hands you want to mush all of the ingredients together until all of the seasoning is evenly spread within the meat.

Step 2:

Once the ground pork is seasoned, you want to make roughly 12 round shaped pork patties like the picture below. Step 3:

The pork patties now have to be steamed for about 15 minutes in a three layer
steamer however you are only going to use 2 layers like below. In the very bottom of the steamer,

you want to add about 1 1/2 cups of water and set the stove to medium high. The reason for this step is due to the pork patties releasing juices prior to baking. If not your pastries will end up extremely soggy. The end result should have a light crisp on the outside, soft and tender on the inside.

Step 4:

Next up, you are going to prepare your pastry sheets. In a box you should have 4 layers of sheets, each sheet should be cut to 1/3 rd. Each 1/3rd sheet you are going to give it a slight slit across the middle, the shortest length is what you would consider across. Once these steps are complete, you are going to place your patties on the pastry sheet and close the sheets like so;

The design once closed is made from a fork being pressed down around each pastry.

Step 5:

Pre heat your oven to 375 degrees

Place your pastries on a baking sheet and bake for 45 minutes.

Now enjoy your hot pastry we call Banh Pate Chaud!!!

Cheers

East Wall Chinese Restaurant-It's Tet

2009-01-24T21:54:00.000-08:00

It's Tet!!!!!! Chuc Mung Nam Moi!!!!! Tet is the lunar new year that we Vietnamese and Chinese celebrate all across the world, and as Tet is dawning upon us I would like to wish you all a happy new year. In lieu of preparing for our celebration which includes alot of cooking, decorating, and coordinating, we managed to find the time to get away to one of my all time favorite chinese restaurants. Talk about 5 star service, the service is fast, reliable, and friendly. The food is great and the price is moderately inexpensive. East Wall is definitely a family oriented restaurant with tables meant to seat 4 or more. The decor is authentically chinese however there are four flat screen tv's around the restaurant to ensure you don't miss your favorite game on ESPN. When we first got to East Wall there was a line but the wait wasn't too long, the perks of being a regular, we were seated first. Upon ordering our dishes all came out at once steaming hot roughly 10 minutes after. The deliver and execution of customer service combined with great cooking was outstanding considering the restaurant was jammed packed. The staff wouldn't allow our rice pot tea and water to go empty which is one of my biggest pet peeves while dining out. I can't stand that I have to send a detective out to search for my waiter to refill my water, however there are no worries here.

This dish is a bit odd but it is a must have for our family. This is called Hai Nam chicken, a half chicken steamed and seasoned to perfection but served cold. 9.80 If you order this dish and your chicken is cold, it was meant to be that way but it is delicious.

Look at the presentation on this pork short rib w/special house sauce.9.80 This dish was absolutely stunning, everything from decoration to taste.

We also ordered the seafood hotpot which was pretty invigorating being that it was 30 degrees outside.12.80 It came out steaming hot and included, fish, shrimp, scallops, and veges. The gravy is really good over rice but it does have a seafood taste.

I would absolutely recommend this restaurant to anyone who wants an authentic taste of chinese cooking however there is a minor flaw to East Wall. As elegant as this restaurant is, their choices of wine are quite slim. I believe you have a choice of cabernet sauvignon red, or a chardonay white. Overall a wonderful experience, thanks for reading.
Cheers,

East Wall Chinese Restaurant
9889 Bellaire Blvd suite 301
Houston, TX 77036
713-981-8803

Mongolian Beef- My first dish was like a first kiss

2009-01-20T20:38:00.001-08:00

Cooking to me is like release therapy, it's an art form, a freedom of expression, and I truly believe that not two of the same dishes can possibly come out with the same result even though you may have used the same recipe. It is as if I were to paint the Mona Lisa and compare it to that of Leonardo da Vinci, we would both have Mona but not quite The Mona Lisa. Starting this food blog has taken me down memory lane of the very first dish that I learned how to cook which was Mongolian Beef. A dish that has been done over many times but seems to stay mainstream on asian menus all across the U.S. AHHH, this is a dish that is best served with white rice and a glass of red wine. If you have never tried this dish before, I suggest that you do so sometime in this lifetime, but if you have and want to learn how to make this dish, I am going to share with you my recipe.

Ingredients;

2 teaspoons vegetable oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 lb flank steak 1/4 cup cornstarch 2 large green onions

First off you want to prepare the sauce by adding 2 teaspoons of vegetable oil in a sauce pan over medium heat. After noticing the oil warming up you want to add the ginger and garlic immediately following up with the water and soy sauce. Don't let the garlic scorch, it will make your sauce bitter. Stir for about 1 minute and then add the brown sugar allowing it to dissolve into the sauce. Turn the heat up to medium and allow the sauce to simmer for a few minutes or so until it starts to thicken then take it off of the heat.

Next you want to slice the beef against the grain to 1/4", thick bite size pieces. Then dip your steak pieces into the starch allowing a thin layer of dust on each side.

Here comes the fun; in your WOK or skillet if you don't have a wok, heat up a shot glass worth of oil and allow it to become nice and hot. Stir fry the beef in there for about 2 minutes or until the beef is evenly cooked. Next you are going to add the sauce to the beef in the wok and stir for a few minutes. Because of the starch, your marinade should turn into a gravy like sauce that is going to compliment your white rice well. Add the onions and stir for one more minute, now remove the beef and onions from the wok onto a serving plate, pour a little gravy on the beef and rice and enjoy. Don't forget the red wine.

Cheers!

Who's making Mongolian Beef tonight? Feel free to take pictures and post them here in "The Wok"

House of Bowls Restaurant-Houston, TX

2009-01-17T22:22:00.000-08:00

I am certainly wasting no time to tell you all about my delightful adventure tonight at House of Bowls. So for starters, the food was good and inexpensive. House of Bowls as unique as it sounds is certainly not to asian for the non asian acquanited person. The menus are in english however the cooking is very Hong Kong oriented. You will find a wide variety of entrees, everything from fried chicken wings, shrimp fried rice, egg noodle soup to Spicy chicken hot pot, YUMMY! The ambiance is quite spunky while the layout of the restaurant itself is rather contemporary.

This was supposed to be a light dinner however each portion will feed up to 3 people so we walked out of the restaurant with our stomachs feeling like we just ate at a buffet. The shrimp fried rice was yuuummmy! For 6.95 we got a huge portion and still had left overs. This fried rice dish was loaded with seasoning that would make your taste buds explode.

My personal favorite was the beef with the crispy noodles topped off with yu choy and gravy from the beef and vegetable.(Mi Xao Don)7.95 I'd highly recommend this dish to anyone who has enjoyed eating ramen noodles, however this would be ramen noodles on 5 cans of red bull because it was just delicious! Again exploding flavor from the beef and vegetables that would have you craving for more. We will definitely be dining here again.

House of Bowls
6650 Corporate Drive Suite F
Houston, TX 77036
713-776-2288

Welcome to the Wok

2009-01-17T09:45:00.000-08:00

Ever wondered what it would be like to eat at an Asian restaurant? Would like to try but don't know what to expect? Well allow me to invite you on a journey to southwest Houston, TX as I dine in some of the most popular restaurants throughout Little Saigon and Chinatown. I will share elaborate stories of my restaurant experience as I also introduce you all to my Vietnamese culture. After reading my blog you should be able to satisfy your curiosity that it is okay to check out one of the many Vietnamese restaurants on Bellaire Blvd., and that you will not be an outcast . Here in Houston, TX we have the 2nd largest concentration of Vietnamese Cuisines on Bellaire Blvd., next to Bolsa ave in Little Saigon SoCal. While our Vietnamese population is growing due to a large influx of Vietnamese Californians trading in the beautiful socal beaches for Houston humidity, our variety of Vietnamese venues are growing as well. The trade off is quite beneficial for the Californian who wants to dip into the melting pot and live among the upper eschelon of Houstonians due to lower cost of living. Along with my journey to fulfill my own curiosities of Houston Vietnamese variety, I invite you all to join me.
Cheers

2009-01-16T18:10:00.000-08:00

Vietnamese glazed pork chops w/ a side of garlic stir fry watercress

Thit Suon Cot Let Ram Muoi (Salt and Pepper Pork Chops)

Braised Short Ribs (Thit Suon Ram Mang)

Pork lovers fried rice

Minced Pork Stir Fry/Wilted Watercress(Thit Heo Bam Xao Salat Song)

Curry Chicken Stir Fry

Curry Seasoned Tofu

Ginger Chicken Stir Fry(Thit Ga xao Gung)

Spring Rolls (Goi Cuon)

Pickled Mustard Soup (Canh Dua chua)

Vietnamese Fried Rice Cake (Bot Chien)

Tofu Appetizer

Stuffed Tofu

Mango Salad (Goi Xoi)

Pate Chaud

Lollipop Chicken Wings w/a garlic glaze

Hu Tieu Nam Vang/Cambodian Style Rice Noodles

Bun Rieu (Minced Crab Tomato broth soup)

Baby Bok Choy Stir fry

Banh Cuon Thanh Tri/Steamed Rice sheets w/Steamed pork loaf

Spicy Tomato Soup

I am HoustonWok

2009-01-16T17:39:00.000-08:00

A simple guy who loves to eat, take pictures of where I eat and what I eat. I am far from a professional chef but not quite a simple cook. I am an admirer of the art of story telling and therefore if you read my articles, there is a method behind the madness, more then just food, it's my life story.
I feel that it is my mission to expose my culture to the masses. How can you learn to love something if you have no idea what it is, if you have never tried?
Because of my loyal audience I have become really addicted to my blog, the gratification of attempting to place a smile on my readers faces while satisfying your cravings is priceless. Everyday, I am striving for success and attempting to make this blog better, more interesting and more appealing as many of my fellow bloggie counterparts. So please stay for a while, comment on what you like and what you don't like. I am truly honored that you took a minute out of your day to stop by the HoustonWok.

About me? Married , I have a son, sorry ladies....I'm Married and Proud
I can be snarky, I have a weird sense of humor, sometimes you just have to read between the lines, I speak with conviction and like to incorporate hard punchlines when explaining my love for food.

What I enjoy most about blogging? Being able to share stories of my family, my culture, dining experience and speaking on common ground. That is, at the end of the day, when we look past all of our disagreements, we can all agree that food brings us all together. This is not a gimmick, this is my life story by way of food....

What kind of camera do I use? Although I am in the market for a DSLR right now I am using a Nokia N95 5Mega pixels camera phone. My intentions were to make this a point and shoot kind of blog, ha who was I fooling, better pictures coming soon.

Why did you name your blog HoustonWok? Houston is where I live, Houston is where I will rest my head, and Houstons Asian dining scene is what I intend to expose. Many Asian restaurants use woks to cook their food and therefore I thought HoustonWok(its one word) sounded like a perfect fit. More so, there's always something cooking in the wok.

Ask me anything I'm pretty open so don't be shy, just another guy trying to make it a ladies game. True Story, 8/10 food blogs are written by women, food for thought wokkies....

Sincerely,

David (HoustonWok)

HoustonWok in California

2009-01-16T17:16:00.000-08:00

Public Service Announcement to Southern Californians

Pacific Coast Highway/Guppy House/HoustonWok is in California

La Creperie Cafe Long Beach, CA

Little Saigon/Bolsa Ave/Quan Hy

California Goodbye/In n Out Burger/ California Sunset

Houston Dining

2009-01-15T20:59:00.000-08:00

Get the skinny on Houston Dining by clicking on the restaurants below
A Ly Restaurant

Cafe 101

Cafe Kubo

East Wall Chinese Restaurant

House of Bowls

Miyako Restaurant and Sushi Bar

Pho Danh

Pho Thu Vi

Pho Ngon

Ocean Palace

Yan Sushi (Bellaire Blvd)

American Dining
The Capital Grille

Five Guys Burger and Fries

2009-01-15T19:40:00.000-08:00

Just a collection of my Public Service Announcements. Feel free to click the links below for you viewing pleasure.
1.A Toast to my Readers

2.HoustonWok California Dreaming

Just a few of my favorites

2009-01-01T21:44:00.000-08:00