One of the most delicious Malay Chinese street foods in Jalan Alor is chili crab, which is a dish that originated in Singapore. The crab is stir-fried in a chili and tomato-based sauce that is slightly sweet and tangy. It is a messy dish that requires you to throw your table manners out the window. There's finger-licking, shell-cracking, leg-slurping, and lots of happy people. It is a beautiful thing.

[1. yoodz]

After a fine dinner of Malay cuisine (chicken and jackfruit in a yellow curry, slow roasted lamb in coconut milk, green shoots in coconut milk, grilled marinated prawn, fish mousse, and a durian chocolate cake) at Bijan in KL, we ended the night at Luna Bar situated on the top of the Pacific Regency hotel where the view was extraordinary. We cozied up together on a couch overlooking on of the Petronas Towers (or KLCC as they are referred to by locals).

[1. AA, 2. cheap]

After meeting K and J at the airport in Kuala Lumpur, we decided to go out for Indonesian food at a popular Malaysian chain called Bumbu Desa. I've really only had Indonesian food once in Amsterdam and was excited to try it again. We ordered a bunch of little plates including a deep-fried whole fish with a tangy and sweet sauce, sticky rice steamed in a banana leaf, spicy marinated beef, a yellow curry chicken leg, and something that tasted like Indonesia nachos. It was very interesting. We washed it all down with watermelon water (without sugar—it's important to specify because here in KL, they like their drinks sweet!).

Although, the restaurant did not serve alcohol (there are strict government regulations concerning alcohol), we were able to order a beer tower at a bar in the Petronas Towers. I'm surprised that these aren't more common in the states. It's like have your own personal tap at your table.

[1. Travelific]

We finally got our katsu-kare (カツカレー) or Japanese-style curry craving sated at Go Go Curry, which apparently also has a location in NYC. We used to frequent Curry-Ya in the East Village and Ennju in Union Square for all of our curry rice needs.

I'll have to find a mix at home so that we can have it year-round. I've heard that Golden Curry is a pretty good option that's available in the states.


[1. c. lynn]

We feasted on the most delicious Chinese noodle dish at Suzuran (中華そば すずらん) in Shibuya today. It is called zha jiang mian (炸酱面) or fried sauce noodles. The noodles are handmade and the sauce is very savory with soybean paste, green onion, ground pork and flecks of hot pepper. The version we ordered was served cold, so I can only imagine how heavenly this dish would be served warm. However, I'm one to eat leftover Chinese food right out of the fridge—so it didn't matter to me!

[1-2. c. lynn]

Like many of you, I am preparing for a summer barbecue tonight at a friend's house. It's a potluck-style get-together and it seems as though most summer favorites are already on the menu (corn on the cob, burgers, hot dogs). I thought it would be good to add a vegetarian dish to the mix to appeal to everyone.

I altered this recipe for a summer squash couscous from Food 52 slightly with the addition of dried cranberries (instead of sultanas—a personal taste thing) and doubled it to feed eight people as a side dish.

Yum! You get a toasted flavor from the sauteed pistachios, a sweet and tart chew from the dried cranberries, an al dente bite from the golden and green zucchini, a zap of green color and freshness from the mint, and a comforting grain flavor and texture that ties everything together. I think it's winning side that can be served slightly warm, at room temperature or slightly chilled.




[1-2. c. lynn]

Happy Fourth of July! I've been baking all day to prepare for the big reveal of this cake. I hope everyone at the barbecue loves it as much as I do.

[via Jez; 17 and Baking 1., 2. & 3. c. lynn]

I think one of the best things that we learned about Portland on our scouting trip was that the people here know good food and appreciate eating locally, sustainably, and seasonally. We never picked a mediocre restaurant and we embraced all of the sultry winter flavors served up in a range of inventive ways at each place we visited. Food, as you can tell, is a pleasure for us and its high on our list of criteria for places we could possibly live.

One of the places that we tried for dinner upon the insistence of friends, is Park Kitchen. We devoured a chestnut ravioli with cranberries and red cabbage, black cod with potato gratin and oyster sauce, a shaved apple and toasted hazelnut salad, and a few pieces of xocolatl de David.

We also gobbled up tasty pollo verde tacos at Por Que No? tacqueria on Hawthorne. The atmosphere of this popular taco spot was lively and casual with recycled and thrift store elements sprinkled throughout the decor.

For a comforting bowl of tomato soup paired with a classic grilled cheese sandwich, we tried Blueplate lunch counter, a homey luncheonette that specializes in milk shakes with local Cascade Glacier ice cream.

For a range of festive holiday beers, we tried Henry's 12th Street Tavern which has over 100 craft beer on tap and very inexpensive happy hour dishes (think $2 melted Reuben sandwiches). Henry's tavern now operates inside of the same building that used to house the Blitz-Weinhard Brewery which produced quality beer for over 140 years.

We tried Ten 01 in the Pearl District and were treated to the tastiest northwest oysters (my favorite), a delicious roasted chicken with celery root-butternut squash risotto, a beet salad, handmade black pepper fettuccine, and chocolate peanut butter bread pudding with pretzel bark and malted ice cream. Oh yes it was good.

I should also mention Mother's bistro, which we visited post-Christmas for the perfect holiday hangover Bloody Mary.

[Park Kitchen]

Gourmands are easy to shop for! There are plenty of specialty foodstuffs to gift them with that can be easily found on offer from their favorite retailers (Dean & Deluca, Williams-Sonoma, Sur la Table, Crate & Barrel) or you could always gift them with a kitchen staple with a clever twist (a Studiopatró tea towel). My picks for the chef, foodie, and gourmand in your life are sure to please ranging from items they've never seen before (like the grow-your-own-Shitake mushroom log) to others that they've always longed for (Wüstof steak knives).

Eva Solo apple corer; Breville electric citrus press; J.K. Adams Co. cutting boards; Vosges Lunar chocolate of the month club; Round terrine; Boat Street Pickles; Wustof steak knives; Savon de Marseille Extra Pur; Crosscut board; Spice Boy spice grinder; Holmegaard Champagne glasses; Holmegaard hurricane lamp; Brown cupcake liners; French Feasts; Nesting bowls; Shitake mushroom log; Blue Bottle coffee subscription

Last weekend's birthday party was a fantastic success. We served a pineapple sangria, champagne with raspberry sorbet, and a mod-Mex/Spanish Fiesta inspired menu that was just perfect.

Brochettes of Melon, Serrano, and Fresh Mozzarella
Chile-Corn Custard Squares
Lamb Meatballs with a Mint Tarragon Sauce
Mini Crab Cakes
and a Tres Leches Cake from our favorite Mexican restaurant in NYC

Here's the recipe for the yummy sangria that we made:

Pineapple Strawberry Sangria
Ingredients:
1 750-ml bottle Spanish table wine
4 6-ounce cans pineapple juice
4 cinnamon sticks
2 cups 3/4-inch cubes fresh pineapple
1 tangerine, sectioned
1/2 cup hulled strawberries

Splash of Orange Patron
Ice cubes


Preparation:
1) Mix first 6 ingredients in large pitcher. Cover and chill at least 6 hours or overnight.
2) Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.

[1-2. Bon Appetit Magazine]

I haven't written very much about my trip to Tokyo earlier this summer. I guess it was a bit of a whirlwind trip and was very personal for me. I would, however, like to share a little more about some of the great finds along the way.

Ramen. A Japanese soup of Chinese origin that can be prepared and flavored in various ways depending on the locality that the chef is from; my personal favorites being tonkotsu (pork broth) or miso-flavored (originating from Hokkaidō). Last night we grabbed a delicious bowl at Ippudo on Fourth Avenue.
I love conjuring up thoughts of the many ramen-ya (ramen shops) we visited in Tokyo. Ten seats lining a bar serving ramen with a handful of choice toppings. It's hot in the shop but the soup is savory and the crisp sesame is ready for grinding on top.
Above: A favorite ramen-ya eatery in Tokyo, Tukumo Ramen where the house specialty is cheese ramen.