Friday, January 30, 2015

BOROUGH MARKET, London, England

My kind of trip besides site seeing and going to museums and historical artifacts is eating the food of the country I am visiting.

Eating the food in another country is experiencing the lives of the people who live there.  Besides the restaurants I went to and strategically made reservations in advance to make sure I get in, I purposely went to Borough Market.

On my first day to Borough Market was in a Sunday whereby I found out that they were closed when I got there.   Fortunately, there are a couple of kiosks or little restaurants in the area that were open.  I tried a sandwich place that sold sausages. The sausage was made with wine.  This store is located near the entrance by the church if you are crossing the bridge to get to Borough Market.

Above was my sandwich whereby you could put some dressings to top it. I got it from The Guildable Manor
Then, I stumbled upon a fish and chips place.  I asked if they had a smaller portion of fish and chips to try.  They did and I was in luck!  So, i ate at FISH! Menu below:
Crunchy battered fish served with French fries and mushy peas. 
On my way back home, I stopped by this wonderful chocolate and restaurant place in the area outside Borough Market at Eabot 1745.
One of the chocolates I bought from Rabot 1745 was 75% dark chocolate. They also carried chocolate hand and body lotion. No, I did not eat arbette restaurant - but wish I did. 

Because it was a Sunday, the market was closed.  But I returned during the week on a Wednesday and had a fabulous time. Below are some of the highlights  of the food I found outstanding!
He makes these fresh coconut custard that's so light.  I actually ate it first before proceeding.  The dessert is called Khanom Krok.

I had to try the large oysters from this seafood stall next.
'Wanted to show you how large this oyster is. I love oysters! So when I stumbled upon another oyster place called Harry Howard's Oyster, I had to have more!

And this place has a good deal for oysters! Read the blackboard. And you can guess it, I had to try it because he offered 2 kinds of sauces for the oysters.  

'Had to buy this cheese! After all, it was served at the Royal Wedding.

Below, I had to buy Jamon Iberico de Bellota. Heavenly at Brindisa that specialized in Soanish foods.

Stop by the truffle place! They sell or sorts of things including Parmesan cheese with truffles and below is Truffle pate.
Various sausages too. And he's, I bought 2 different pieces to try.
Last but not least, I had to try these cream-filled doughnuts.  Delightful!
I had a great few hours before I had to leave to go have High Tea at The Goring!

This was my experience at Borough Market on my visit to London last early Fall.  

For more information, you can go to:
www.visitlondon.com

Tuesday, January 27, 2015

IZAKAYA IN JAPAN at YOBANASHI

I loved this restaurant where we had our last dinner in Nagano.

Above was our first course. A salad with a a dressing beautifully presented.
One of the dishes we had
Thin crusted Japanese pizza
Fresh clams cooked with savory taste
Next time you're in Nagano, Japan, here's a dining place you may want to add in your book!


Friday, January 23, 2015

LA MAISON DU CHOCOLAT

My favorite chocolate store! And they now even carry 100% extreme chocolate bar!
As they say chocolate is healthy.  So if you want to lessen your sugar intake, instead of those diet sugar, this is the best way to have a healthy chocolate. I think this is the first time I have seen a chocolate bar with 100% on it.

They Also have hot chocolate. I ordered the dark chocolate:
It can be served with a bit of whipped cream on the side. This is not too sweet.
When available, they do sell hot chocolate mix. Just follow the instructions and you can have your own hot chocolate at home with a warm croissant from your favorite source.  In my case, I have been eating this little chocolate pellets to satisfy my chocolate cravings in tiny portions.  They're so good as is.

The remarkable quality of their ingredients and gifted craftsmanship is what makes their chocolates truly shine.


And of course, they do carry all kinds if too quality gourmet chocolate.  I love them all!

HOURS:

  • Sunday: Noon–6PM
  • Monday–Friday: 9:30AM–7PM
  • Saturday: 10AM–7PM

Monday, January 12, 2015

SAKE BAR HAGI -Authentic Japanese

This place opens only in the evening but closes past midnight! I have not been here when it's never packed. In fact, at peak hours, there could be a line.

I guess good food, service and price will always succeed - if you are in the restaurant business.

I come here for good food.  It's basic and the atmosphere is basic.  It is located right in midtown Manhattan by the Theater district.  Fortunately, it is not on street level; otherwise their price would be higher.  I like it that it's not easy to see but if you know it; you'd eat here.

I heard that some chefs actually come here to eat after work.  I guess because they serve tapas size food and have a variety of sake to serve.
I sat at the bar area tonight. No one actually ordered the sake but beer or green tea.

Tonight, I went for the specials on the board.
This is the baby sardine in "jako" salad.  It is served on a heap of julienned radish, some lettuce and fried seaweed or nori. The dressing is under the salad made like a Japanese vinaigrette.
Above is the soft shell shrimp served with ponzu sauce.
And of course I couldn't help but order from their regular menu, barra.  It's sliced pork belly skewered in stick and grilled.  Another irresistible item was the shishito peppers.

I was happy to have the best meal for 2015 without breaking the bank.

HAGI SAKE
152 West 49th Street, New York, NY 10019
www.sakebarhagi.com
Open 5:30PM-3:30AM 7-days a week!

Tuesday, January 6, 2015

My Indian Okra Recipe

The staple ingredients in Indian cooking are:
Onion -- 1/4 of a large onion chopped
Garlic -- 1 large minced garlic
Ginger -- 1 inch peeled and minced 
Cardamom -- Indian variety 2 whole seeds
Fenegreek -- about 1/2 tsp
Tomato -- 1/2 chopped tomato

I sautéed the first 4 ingredients in a small frying pan in grape sees oil in medium heat. When it turned golden before browning, I added about 1/2 lb of whole fresh okra. Season with about 3/4 tsp salt.  Add about 1 TB of garam masala or Butter Chicken spice.

Cover the pan and stir from time to time. The mixture will create it's own sweat. Do not add water.

When done, serve.
Below I saw benefits of eating okra:
http://www.medicalhealthguide.com/herb/okra.htm

Enjoy your dish!