My apologies for the lack of newsletter and food content last week. Things have really picked up around here, and very little worthy food content so I thought maybe it is good to cut down to one newsletter every two weeks. This way, I will make sure to refine the quality of these newsletters. Hopefully, this news hasn’t burst your bubbles just yet.
Lately, I’ve been craving some sort of soups, even with the weather’s increasingly heating by the hour. I think it must be due to my newly-acquired allergies that is making me all congested. I also know that people tend to get more sick around this time bc of vacations, colds, burnouts, etc., so hopefully this might be up your alley!
CHICKEN CONGEE & SALAD
Serves 4
For the congee:
3-4 chicken thighs
1 cup of white rice, washed
4 cups of water
1 large knob of ginger, grated
3-4 cloves of garlic, grated
1 small onion, chopped
Seasoning: fish sauce, chicken bouillon, pepper, salt, sesame oil.
For the salad:
1 bag of shredded cabbage
Dressing: fish sauce, sugar, water, garlic, ginger, and chopped chilis if you have some
For the congee, heat a small or medium sized pot with some oil to sauté onion, garlic, and ginger until fragrant.
Add in the washed rice and 4 cups of water. Give everything a good stir before adding the chicken thighs and 3 tbsps of fish sauce to the pot.
Bring the pot up to a rolling boil then lower the heat to low. Cover with a lid and let it cook for about 30 mins, or until the rice grain is completely soft and disintegrated.
About 15-20 mins, remove the chicken thighs to a bowl and use 2 forks to shred the chicken. Then, add the chicken back to the pot until the rice grain is cooked.
Meanwhile, make the dressing for the salad by mixing equal parts of fish sauce, sugar, and water. Taste as you go. Then, add the garlic and ginger to the dressing.
Toss the shredded cabbage with the dressing in a separate bowl.
Ladle the congee into a bowl, top it with the dressed salad. Enjoy!
LOCAL FOODS
Shrimp Po-Boys- Blackened shrimps with some sort of slaw, and deep fried green tomatoes. It is definitely no authentic po-boy but it was surprisingly really good. I also had a side of asian cucumber salad with some crisps! I added the crisps to the po-boy and that was definitely a move.
Also, if you don’t come for the food, come to order some wine and sit on a Bendt chair to make your day a little better.
40 NORTH
As our first moved-in meal, Olivia and I did a tiny at home pizza party to celebrate. Olivia ordered a margherita pizza and we bought a caesar salad kit from Trader Joe’s to really add to the vibe. Overall, 40 North pizza has never disappointed me, and this time it was no different.
YOKUSHI ROBATA
Hmmm, what should I say about this place? Definitely, an interesting set-up. While I do have some good things to say about this place, like the good poke and short wait, my katsu bowl took about 45 mins to come out which is high unusual for an Asian restaurant.
On the ratios of food quality to ambiance, this place gotta be about a 0.7
Thank you for tuning in this week and bearing with me on the very iffy schedule.
Tram x