Sunday, December 4, 2016
When I googled recipe for spicy galbi jjim I found a recipe by Hyosun from Korean Bapsang. Her version which was the recipe I posted here was cooked on slow cooker. No worry if you don't have one. I cooked mine on a ceramic bakeware covered with aluminum foil on 350 degree for 2 hours. The result was tender ribs with meat fall of the bones.
3 pounds pork baby back ribs
1 medium onion, cut into big chunks
1 large potato, cut into big chunks
2 scallions, cut into big chunks
6 to 7 garlic cloves, roughly chopped
1-1/2 inch ginger, thinly sliced
Tuesday, November 22, 2016
|Side dish display outside restaurant. I feel like being cheated because the real side dishes didn't look like that|
In general most restaurants were kinda slow. But Tofu Plus was busy that night maybe because it's relatively new and people were still curious. We waited for about 15 minutes and the wait line spilled out the restaurant. So I was standing with my umbrella outside just to cover myself from the drizzling rain. That's when I took pictures of those fake wax dishes.
Sunday, November 20, 2016
The calamari was tender and the fries were pretty crispy. Our order came with two tiny container of dipping sauce which were tar tar sauce and hot sauce. Ketchup was available on the counter in a pump tub.
In the end we got tired of the calamari and were wishing for more fries. It's really not a bad deal for $13.
59 Municipal Wharf, Santa Cruz, CA 95060
Thursday, November 10, 2016
The place is small and more for take out place. There were three bar seating inside and about three more tables outside for another six more people. When I was there around 12:30 all but the indoor seats were taken.
This restaurant serves Thai chicken rice. Their menu was simple The Original (breast and thigh with jasmine white rice), The Marina (all breast with organic brown rice) and The Vegetarian (organic tofu, brown rice and vegetables). One can pay for extra soup, side of vegetable, chicken, rice, etc.
Friday, November 4, 2016
There were four of us so we ordered a gamja jeongol, a stir fry squid with pork belly on spicy sauce (ohsam bokkeum) and a non spicy beef bulgogi. The gamja jeongol was served on a hot pot style stove top to keep the soup hot. This stew was served with some sort of green veggies which I haven't seen being used on the soup before. I am sure each family has a different way of cooking their stew. The broth had deep flavor and had a hint of spicy peppery taste to it.
Thursday, October 20, 2016
|Lemon grass grill pork on vermicelli with Thai ice tea|
When we got there it was lunch time. The place was small and more suitable for take out place. There were maybe 5 tables altogether with some plastic chairs and some built-in seating along the wall. Quite interesting. The wall was painted cheerful bright green. And when we walked in I was expecting someone to sit us down. But then there was a register just outside their small kitchen opening with the sign “order here”. Their menu was small and more or less a repeat. You can have grilled lemon grass pork/chicken/beef/tofu as topping for garlic noodle/vermicelli/rice/salad. And then there was menu for the spring roll and a few drinks. That’s pretty much it. Nothing soupy like noodle soup.
Wednesday, October 19, 2016
|Stir fry vermicelli with tofu|
I was a bit skeptical but there were a few cars parked outside even though it wasn’t quite dinner time yet. So we went in and I was surprised to see that there was a big table of 8 people and a few other smaller tables occupied.