Food Pics!
It has been awhile that we have posted any food pictures. You can blame Phan haha. She is close to losing her sanity but she hopes that she will not lose any of her hair. She doesn't want to be hair-less *sniff*.
The presentation of these food is not much to brag about (yet) but please enjoy the joyful colors. Have you ever eaten such colorful dishes before?
This dish.... does not have a name yet. We are thinking and thinking (everyday). Hope one word, two words or more will come forth from our tired brains haha. This nameless dish has a special chili paste sauce, turmeric and coconut milk. Dennis tested the dish and gave it two thumbs up. The flowers are also edible. The flowers do have a very unique taste. It is difficult to describe that taste but it is one of those acquired tastes.
We are lucky to have other testers to test this dish. Boy, these testers slurp up everything and left nothing to wash. This is our favorite dish; Lemongrass Miso Noodle Soup. A special secret sauce is added to enhance the flavors of this soup. One of our testers is still working (very) hard to find out the special secret sauce. Too bad for him.... it is a "SECRET" sauce, you know what I mean.
Dennis said that the decoration for this dish was BORING. After he said that, he had to tuck. A flying pan just flew past his head. Don't worry. We did not have to call the ambulance. He did like the flavor of the soup. It is curry noodle Malaysian style. We make the curry paste from scratch and yes, we add some of our special secret sauce too.
It is the Hubbard Hubbard season. Have you eaten Hubbard squash before? I like this squash the most. It tastes like hard-boiled egg yolk. Instead of using yam, we used the hubbard squash to make the daikon radish "cake". It is not really a cake but because it looks like a cake, we call it a cake. It is really mashed up daikon radish and hubbard squash which we steamed, sliced and topped with mushroom, peanut and sesame. It is best eaten with SriRacha chilli sauce.
Our friend Bob is a great gardener. He planted some Anaheim green chilies. We stuffed them with Vietnamese pepper gluten and hubbard squash. After steaming them for a short few minutes, we served them with a sweet and sour sauce. Bob said that they were good. Next to the green chilies is a deep fried wheat wrap stuffed with vegetables.
These are fried wantons stuffed with hubbard squash and Chinese gluten.
All these food are vegan and halal.
posted by Question Mark @ 8:57 PM
12 comments
12 Comments:
Oh.. Phan,
You are amazing..! the dishes look wonderful..!!
How's the restaurant coming along..??
Phan, the 1st dish, looks really pretty. I feel it sounds like "Rainbow SEA String". :P Well, you use rainbow colour in the combination, South East Asia flavour for the taste and Noodle as the string. ;)
Phan: Losing hair? Isit because you're not getting enough protein? Do eat lotsa soy, I did have hair loss and got it solved by consuming 4 boiled egg whites a day. Pardon if you're a vegan, I'm not sure, but soya is good too.
oh, I love the presentation of the dishes! They're so colourful! and look so healthy already. There must be a lot of 'thinking' work behind every dish, eh?
Keep it up the good work, dennis and phan! We're some of your loyal fans. Will definitely visit your restaurant in the future.
Mama bok,
Thanks. Our contractors are not performing as promised. That is a headache. They are also behind on their other projects too.
Fish fish,
Thats sound like a good idea. How about Mee Pelang? Pe from Pelangi, La from Laut and Ng from Benang. Btw, we met someone from Sarawak today. He was a criminal lawyer in UK. He has been living in US for 18 years. A pretty cool person. He reminds me of people who no one wants to mess around with hehe.
Becca,
I am still a vegetarian. We eat eggs that are from free range chickens. We also have tofu almost everyday. I think my hair fall off because they grow too fast. The new ones replace the old ones quickly. If I do get bald, I think it is Dennis's fault haha.
Greenapple,
Thanks. I trembled everytime I put the decors on the plate cause Dennis was fast to say "not good". He was like a movie director. Bad hubby! :OP
Hi Phan,
The dishes all look so amazingly tasty. I can just imagine the flavors by the descriptions of the ingredients.
I have wanted to ask you both about the Blossoming Lotus, have you been there? What do you think of the food? They have a restaurant here on Kauai that I wanted to visit.
Gawd, they looked so delicious even online. it's like i can almost taste them, my mouth's watering now. gotta go make me a egg sandwich now, lolz.
i'd take wonton stuffed with vege any time over the CHEESE stuffed wonton we get at american/chinese eating places. All the dishes look really good. The different colours really bring out the food.
Reid,
We met the chef from the Blossoming Lotus this year at a vegetarian event. He demonstrated cooking raw cashews. For something that is raw, taste might not be as good as cooked food but he somehow able to create a totally new level of taste. I would say that it will be a good experience for you.
Samm,
It is wonderful that we have lots of colorful veggies. Great for food pictures! haha. Actually they do taste good too especially the sweet orange, yellow and red bell peppers.
Letti,
I know what you mean. I stayed away from those too. They taste weird.
OMG!!!!! all the food on your blog looks so absolutely delish! i wonder where you are located because I would eat at your restaurant every day. This looks like food from heaven. Congratulations on your art!
The dishes look so amazing. really wish your restaurant was based in SF so I could bring my classmates there. In my cohort class of 12 students, there are 2 vegetarians and 1 vegan. I'm sure they'd love your food.
Your food looks SO amazing. It's me, the 3rd ex-Convent girl! I've been drooling at my computer. What wouldn't I do for some of that curry mee right now!
I have 2 good vegetarian friends in Portland who LOVE to eat but don't love to cook. Let me know as SOON as your restaurant opens, and I will send them there. Really. They'll be eager to try it.
By the way, if you need any help with naming dishes/writing your menu/publicity, I'm a writer and I wouldn't mind helping you out for free, as a favor for another ex-Convent girl. We Malaysians should help each other out in foreign lands, no? :-) If you need any help, e-mail me at preets@crookedpin.com -- if not, I won't be a busybody!
Samm, I actually loved my Convent days but I did NOT love Sister Maureen. Not at all.
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