One of my mom's signature dishes "luu nieo ro", sauced beef shank, and "luu nieo jing", sauced beef tendon. She has this sauce recipe which she's perfected over the years. This sauce can be used to simmer and injects intense flavor to a variety of foods (bean curd, beef, tofu, egg, etc).
Dinner will usually include at least one stir-fried vegetable. Recently we have been eating alot more veggies, which may not seem evident in this post. I'm not sure what exactly this veggie is, it is some Chinese vegetable bought at the Chinese market.
This is catfish steamed with soy sauce, garlic, green onions, and a touch of oil. Catfish is a good "boneless" fish and when steamed right has a good semi-oily texture. I am not a big fan of the skin, however some find it tasty with an interesting texture.
Sea Cucumber. Probably one of the more interesting foods out there. They come in diff't types of textures and degree of crunchiness. This one was more on the soft side. Simmered in a sauce made with garlic, green onions, stock, and soy sauce. The sauce is great over rice or in a bowl of noodles.
The claypot holds some delicious braised pork ribs. That is one of my favorite foods. The meat is braised for an hour or so..and the meat just falls right off the bone. The green stuff in the front of the picture is preserved pickled lettuce stir-fried with some garlic; it adds alot of kick with just a tiny amount.
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These next few pictures are kind of random ones from this past weekend...
Went to Japantown in SF for their annual Cherry Blossom Festival. There was a booth there called "Flying Pigs". They had these adorable wood pig hanging decals.
This is the bottom of the particular hanging pig
This is the top of the hanging pig
Go A's!! :D
1 comment:
mmm.. food looks great. makes me wanna eat a luu dan or cha yie dan
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