Mapo Tofu

As I prepared to make Mapo Tofu, I realized I had some Sichuan peppercorns in the pantry and decided to add them to this recipe as called for.  The peppercorns really added a huge step of spiciness, such that I could only eat a small bowl of this before my mouth and tongue were burning and starting to feel numb.  Make sure to have plenty of rice to eat with this to calm the heat.  This also went well over a bowl of noodles.

Mapo Tofu
serves 4-6

1 lb soft tofu, drained and cut into 1 inch cubes
3 Tbsp vegetable oil
6 oz ground turkey
2 garlic cloves, minced
4 green onions, sliced with white and green parts separated
1 red bell pepper, diced
1/2 cup dried Shitake mushrooms, rehydrated and diced
2 1/2 Tbsp chili garlic sauce
2 teaspoons toasted Sichuan peppercorns, ground
1 cup chicken stock
2 tsp white sugar
2 tsp soy sauce
2 Tbsp cornstarch mixed with 3 Tbsp cold water

1. Place Sichuan peppercorns in a dry skillet on medium-high heat.  Stir and toast peppercorns for about 2-3 minutes until fragrant.  Remove from heat and grind.
2. Pour oil into a large wok or frying pan over high heat.  Add ground turkey and stir fry until the meat is no longer pink.  Turn heat to medium and add bell pepper, Shitake mushrooms, garlic, and the white portions of the sliced green onions.  Cook while stirring for 3-4 minutes.  Add chili garlic sauce and ground Sichuan peppercorns.  Stir well.  Add chicken stock, sugar, and soy sauce and continue stirring until well mixed.  
3. Carefully add the cut tofu into the pan.  Stir carefully so that tofu will keep its shape.  Cook for another 3-4 minutes until tofu is heated through and sauce boils and thickens.  Pour cornstarch mixture over tofu, stir thoroughly, and remove pan from heat.  Serve with rice or noodles.  Garnish with the green portions of the sliced green onions.

Strawberry Coconut Mojito Sorbet

Inspired by this delicious flavor at Coolhaus, I gave it a try this past weekend using a basic strawberry sorbet recipe.  The sorbet uses coconut milk, making it slightly creamy yet dairy free.  The mint flavor is subtle and adds a nice refreshing factor.  Shredded coconut was swirled within the sorbet, adding a great chewy texture.  Right out of the ice cream maker, the sorbet was the perfect smooth consistency for eating.  After freezing, it does become a little more icy.  I'd definitely make this again!

Strawberry Coconut Mojito Sorbet
makes about 1 pint

1 cup coconut milk
3 Tbsp sugar
1/4 cup chopped mint leaves
1 lb fresh or frozen strawberries, chopped
1 Tbsp coconut rum
1 lime, juiced
1/2 cup sweetened shredded coconut

1. Combine coconut milk, sugar, and chopped mint leaves in a medium saucepan and bring to a boil.  Once boiling, remove from heat, cover, and set aside for 1 hour to allow the mint to steep.
2. Add coconut milk mixture (no need to strain out the mint leaves), strawberries, lime juice, and rum to a blender.  Puree until smooth.  Chill mixture in the refrigerator overnight.
3. Following your ice cream maker's instructions, place puree mixture into the ice cream maker and churn until thick and creamy.  About 5 minutes before the ice cream maker is done, add the sweetened shredded coconut to the sorbet.  Serve immediately when done or transfer to an airtight container to store in the freezer.  

Mochi Egg Custard Tart @ 85C Bakery Cafe - Irvine, CA

Those from Southern California are probably well acquainted with 85C Bakery Cafe, a Taiwanese bakery chain known for its sea salt coffee, countless varieties of fresh bread, and unending long lines and crowds.  I live 5 minutes away from the bakery yet almost never go unless it's with out-of-town visitors.  The bread is indeed delicious, but the crowds keep me away.  This past weekend, some friends brought over a dozen mochi egg custard tarts fresh out of the oven.  They even called ahead to ensure they'd get a fresh tray.  I've had egg tarts from 85C plenty of times, but never had I had one that was so fresh that it was still warm when I received it.  The crust was flaky and crisp, its sweetness fully evident.  The egg custard was warm and the layer of mochi on the bottom of the tart was soft and chewy.  The ones I've had before always had limp crusts lacking that sweet crisp and a mochi layer that was more tough and stiff.  What a difference!  This certainly renewed my desire for 85C Bakery pastries.  :)

85C Bakery Cafe
Diamond Jamboree Shopping Center
2700 Alton Pkwy, Ste 123
Irvine, CA 92606

Snow Princess Dessert House - Hacienda Heights, CA

Shaved snow may just well be the next dessert craze to hit Southern California, following the spread of frozen yogurt a few years ago.  I first had it in Taiwan, where its unique texture captured my interests.  Fruit juice or other flavors are typically mixed with condensed milk and then frozen into a block of ice.  Upon ordering, the ice block is shaved by a special machine that produces ribbons of flavored milk ice.  It's light yet creamy, melting like snowflakes on your tongue.

The shaved snow at Snow Princess uses fresh fruit and no dairy.  It was certainly flavorful but I prefer the sweet creaminess from places that use condensed milk in their snow (like Class 302).    

--- Food/Drinks ---

The snow is probably the most unique part about this dessert house - it has a soft ribboned look that ends up creamy and melty in your mouth. All of the snow flavors I tried were good including lychee, green apple, strawberry and yogurt.  Portion size is a plus.  The orders were piled about 6-8 inches high with the toppings decorating the bottom edges.  Definitely enough to be shared between two people.

I didn't think the toppings were very good.  Fresh fruit would've been a big plus.  The popping boba is a little on the sweet side making chewing a little strange.  I think the primary purpose of the rainbow jelly is for adding color, I didn't think it added very much to the snow in terms of taste.

---  Service ---

Average service.  There is a $3 per person minimum when sitting down.  This means that if splitting a snow dish three ways, you'll be asked to order fries or something else.  Typically I would expect this minimum from a super busy place, but since the place was nearly empty, I would've liked them to be a little more lenient in this area.

--- Environment ---

I visited with friends on a Saturday night, it was very empty.  The tables, chairs and room decorations were appealing and colorful, typical of what you might expect from a shaved ice cafe.

--- Parking---

Located within a plaza, the nearby stores and restaurants can be very popular requiring a short walk from your car.  Parking spaces are on the smaller end but other no problems finding parking.

The Playground - Santa Ana, CA

The food truck craze has come a long way.  Being first a fan of The Lime Truck, we were excited to hear that chef Jason Quinn started his own B&M restaurant.  Complete with daily changing menus using fresh ingredients of the season, the restaurant has garnered many rave reviews and now we can finally contribute to that. 

-- Food ---

The Playground Burger - This burger was not on the menu but ask your server and he/she will know.  After the first bite I immediately knew - this is one of the best burgers I've ever had. The patty is medium to medium-rare, extremely tender with an incredibly rich and juicy meat flavor.  Mustard by itself is not something I have typically seen in my recent burger adventures, but in my opinion I thought the mustard sauce paired very well with the burger.   This burger is a must have if it's your first time.

Dragon Roasted Broccoli - A roasted broccoli dish that wasn't very interesting. I would pass on re-ordering this dish next time.

Roasted Sunchokes - Sliced sunchokes browned in olive oil and a unique blend of seasonings.  It's not bad. 

Modernist Fried "Brick" 1/2 Jidori Chicken with San Marzano Tomato & Peas - Although the dish is listed as a half chicken, it is not your typical rotisserie sized "half-chicken" - it's a lot smaller.  The plate holds about three pieces of chicken with a rolled blend of white and dark meats together.  The chicken is amazing and the skin is wonderfully crispy.  The chicken and the off-menu burger were the standout favorites for me. 

---  Service ---

The service was prompt and friendly.  Our server's recommendation for the half brick chicken was spot-on.  I also really like restaurants that leave the carafe water bottle at the table to serve ourselves.  When we emptied the bottle, another bottle was placed on our table - like.  

On the menu they list a "Fun Fact".  A 3% gratuity is added to all food orders to thank the chefs who work hard in cooking and preparing the food.  Not too bad, but also not really that "fun" for the customer.

--- Environment ---

The red painted walls, eccentric paintings and art pieces give a unique feel to the place.  The large board of beer and wide selection of beer taps behind the bar is also a plus.  No TV's for watching sports, just a pretty cool open seating area to hang out and enjoy your food.

--- Parking---

Metered parking wasn't a problem for Saturday dinner around 5pm.  One quarter will give you 20 minutes in the meter..  There seems to also be some free street parking in the back streets behind the restaurant.