ScruffyEatsLambchop

Scruffy has hopped over to Vietnam to sweatshop factories while Lambchop is left to her own device, dejected, deplump and uneaten. *sigh*
One half will try to initiate a Hanoi blog sooner rather than later when FPT and/or the other ISP manage to install a proper line at his place.
The other half will probably continue to bitch & groan about the oily HK food, the rude mainlanders or occasionally rub it in that she's in the land of civilization.
Questionaire of the day: Does absence actually make the heart grow fonder or the old adage, Out of sight, out of mind takes stronger precedent???

Survey says...........................

Posted by ScruffyEatsLambchop at 10:23 PM | Permalink | Comments

We were hustling thru the crowded streets of Mong Kok when we were lured in by a sqawking lady selling...: Dumpling makers. This piece of cheap plastic probably doesn't cost more than fifty cents to make, yet we still fell suckers to the informercial.



We tried to rationalize that it was only $10 HKD, so it wouldn't break our budget if we'd "test" it out. J have been constantly teasing me about my lack of cooking skills, I was determined to make yummy dumplings to show that I'm not THAT incapable. The next day I bought ingredients and was ready for a challenge. It didn't turn out that bad, *phew* just a few reject ones so I was quite please.



Since I was on a roll in the kitchen, I decided to make this Asian Taro dessert paste. Off I went to buy all the ingredients and spent a good half day in the kitchen whipping this up. The conclusion is as follows:



After the dumplings and the dessert, the kitchen was still in one piece! Yay! A day that is worth blogging for future reference that I didn't burn down the kitchen or break anything.

Posted by ScruffyEatsLambchop at 5:33 PM | Permalink | Comments

So what's a Cancer supposed to feast for his birthday?

Before moving on to the mouth watering droolage pictures, here's my amusing horoscope:

Today's birthday (July 20) This year represents a return to the levels of excitement and hope you held in childhood. Nurturing relationships figure into the equation. August turns up your ambitious drive -- a goal is reached in October. Places you see in November are mind-expanding and beautiful, but make you appreciate home. Aries and Scorpio people are fellow adventurers. Lucky numbers are: 2, 12, 3, 20 and 35.

I'm cracking up at the "return to childhood excitement" bit and can't wait to see what corner of the world will I be in November! On the top of my list is Nepal so let's hope there'll be a cheap tix around that time :)

Posted by ScruffyEatsLambchop at 6:38 PM | Permalink | Comments

Caught the Hanh Cafe bus (US$3 from STA office on De Tham) to Da Lat to attend a wedding. What supposed to be a 6 hour ride turned into an 10 hr adventure due to a traffic accident that clogged the highway and also our bus had a flat. Surprisingly, most of the backpacker passengers were good sport. I didn't hear any whining about delay at all. I'm happy to see people sacrifice their usual comfort for the joy and understanding of travel.

Besides the catered meals I had at the wedding receptions, which were neither good or bad, I did manage to get away and snack on some street-food yumminies. There's a "banh xeo" stall near Da Lat market that makes tasty crepe, albeit a little greasy. It's a quaint family-run operation with dad making the crepes on a coalfired oven, mom plays the cashier, teenage daughter's task of making all tables get basketful of herby vegetables and refilling the teapots complete the operation. The banh xeo's filling consists of tiny shrimps and octupus instead of the traditional pork. At 2000 dong (US$0.15) each, these banh xeo are a perfect treat for an afternoon snack rather than the full size version usually served at other restaurants. You can find these guys on a side alley on the left of the central bus terminal on the main road that lead to Da Lat market. Let your nose and tastebuds lead you to this gem.

Posted by ScruffyEatsLambchop at 10:38 PM | Permalink | Comments

A round of "Dzo, 100%" from all the good eats I've gotten from my trip to Vietnam. My tummy is punishing me right now because I indulged in one too many tamarind candy that A brought back from the Phillippines. That old adage, moderation's the key, rings true again. Oh well, live and learn. I'm thankful for the endless supply of Imodium that I brought from the US.

Where to start... Let this be a post where you can follow my cookie crumbs via a myriad of food porn. Let's hope you've caught up with the 21st century by having broadband connection else you'd be hella frustrated with the slow loading photos...

My first meal was at the invitation of a local friend. The place was Co Ngu restaurant. Located at 222 Pasteaur in District 3 HCMC, the restaurant's setting gets a thumbs up for those looking to impress or relax. The atmosphere of being in a French villa with its shaded trees, high ceiling with rectangular light fixture is nice and enjoyable but the food left little to be desired. We ordered the goi ngo sua, aka jellyfish salad, and crab asparagus soup along with luon chien muoi ot, aka grilled eel served with chili salt. The salad itself was okay but the accompany shrimp crackers were stale which is a major disappointment as the crackers are an important part of this dish's (or any other goi dishes) success. The soup was bland and required a heavy dose of white pepper to make it palatable. And don't even get me started on the eel as the portion was so skimpy and the presentation was so uninspiring that I didn't bother to take a photo.

Posted by ScruffyEatsLambchop at 2:42 AM | Permalink | Comments

Haven't been sleeping well lately for various reasons. So as I was sleepwalking to the local mall to pick up my laundry, I spotted a grandma wearing a white t-shirt with noticeable pinkish writing that says: "Pussy Institute..." I did double and tripple take just to make sure my eyes weren't betraying me... Wish I had a camera handy :) Even here in Hong Kong, the land of counterfeit goods, I still get a kick out of seeing funny knockoff brand names and insane messages.

On a foodie note, I'm off to Vietnam for a week of R&R. Got my PDA set up with restaurants that were reviewed by various bloggers. Can't wait to give my two cents on those joints. I'll also be bringing home lots of goodies and seeds so A. can plant herbs & vegetables in our spare bedroom. Yes, I said bedroom!

Plane's flappity flap in 2 hours so I'm outtie. Keeping my fingers crossed that I won't be served the shitty food that noodlepie recently endured.

Posted by ScruffyEatsLambchop at 10:14 AM | Permalink | Comments

I don't normally post Youtube stuff but this is so cute and funny that i'm bending the rule :)

Posted by ScruffyEatsLambchop at 7:39 PM | Permalink | Comments

My partner in crime is in the Phillipines, probably having a difficult time swallowing a balut (Disclaimer: if you have something yummy in your mouth or about to, don't click on the link until you're done eating!). Personally, my stomach has endured more revolting stuff.
While she's gone, i'm doomed to eat leftovers or fend for myself as none of the restaurants around here have English menus. One of these days, I will have to learn more Cantonese phrases other than "soy sauce, please". Until then, every trip to the wet market to pick up ingredients is an adventure. More on this at a later date.




Ingredients:

• Pork spareribs
  
• Garlic
• Olive oil
• Salt & Pepper
• Onion
• Chives or green onion for garnish
• Gooseberry sauce (gooseberry, ginger, sugar and water). Substitute a tarty fruit sauce like cranberry if you can't it.

As you can see, I don't list quantity for the ingredients. I cook by eyes and taste, not by specs. Anyways, this dish is so easy to make that if you enjoy being in the kitchen, you'll probably create something even tastier than mine.

Steps:

• Wash and pat dry meat. In a pan, pot or whatever else you have laying around the kitchen, brown in oil for about 5 minutes.
• Remove and set aside
• Samurai them onions & dice the squash into cubes. Add them to pan and sautee for a few more minutes.
• Season with salt & pepper and cover with lid. This allow the squash to cook by absorbing some moisture.
• Return the spareribs to the pan/pot and sautee some more with the gooseberry sauce added in.
• Make sure the window/door to your kitchen so the wondeful aroma can circulate. This way your dining partner is 50% satisfied by smell even if the dish turns out to be crappy.
• Scoop your 15-minute creation onto a plate, sprinkle with green onion to make it pretty for the camera and dig in. A glass of sauvignon blanc will be a good complement if you want to impress the lady, boyz.
  

Posted by ScruffyEatsLambchop at 2:57 PM | Permalink | Comments