Made a quick dinner using leftover mi fun and gai lan loosely based on this allrecipes.com recipe:
http://allrecipes.com/recipe/quick-chinese-style-vermicelli-rice-noodles/
Added 1/2 a block of tofu also, it was edible but not too tasty. Added soy sauce and sambal and sriracha sauce. I’ve got to get better at chinese food.
Just to document this: the above picture is apparently “gah lei goh” or chinese curry crescents. They are filled with beef and onion curry. I loved them when I was little, but can’t seem to get them anymore. Must learn how to make these — it doesn’t look too hard. Maybe I should make curry next.
Also to note, I ate barbacoa during lunch today — it apparently was like Mexican stewed beef that was shredded. Good stuff. I’m trying to eat more diverse foods at ethnic stores — get a taste of the different flavors out there. Every since I started cooking, I’ve started craving all the different flavors that are out there. Getting tired of just straight tacos. The world of food is opening up to me.
Noticed that when I ate the mexican rice and beans, it was pleasantly salty, but not too salty. Maybe they do add more salt than I do at home, that’s one reason why it’s so tasty. Also the rice had significantly less tomato than I add. Furthermore, the rice was split vertically. Maybe they don’t use jasmine rice, but another white rice… To be further investigated. I really like mexican rice.
-Isaac
Grace: Notes on the Gah Lei Goh (Chinese Curry Crescent)-
I didn’t like them. I don’t know if it’s because they were homemade- or they had alot of gai lan (like a chinese green onion) in them, or because I don’t know if it was curry or straight up egg yolk in the middle… but the spices were off-putting- I do want to make curry bread sometime though. But with Wong style curry (aka, curry I really like).