Who doesn’t love eating fair foods? Well, whoever you are, you are missing out some of the good stuff and maybe you’re healthier than us who love fair foods. Just maybe… Two of MUST have fair food for me are the great smoked Turkey Legs and the old-timer corn dogs. It’s not easy to find great turkey legs and one day, I will start making them. I know couple places that have a no kidding GREAT turkey legs: The Big Bib (San Antonio, TX) and BBQ Heaven (Austin, TX). I also know a place that has a DISGUSTING turkey legs and sadly it’s here where I live: Hull’s Concessions on Brazos Night Fourth of July Celebration. What I think of a good turkey legs is when they’re ABSOLUTELY smell heavenly, moist, season well from skin to the bone and yep! The Big Bib and BBQ Heaven ace them! On the other hand, Hull’s Concessions fail in every angle. Bad/stale oil smell and taste, greasy, and dry. I barely ate this defective leg and had to throw it away. Okie dokie… Nuff said about turkey legs, how about them corndogs? I know you can’t go wrong with Fletcher’s but honestly, I have not found any bad corndogs in fairs. I also found that I can make a badass ones (Hehe…) Thanks to Ree Drummond (Pioneer Woman) with her delicious and easy to follow recipe!
Since I landed my eyes on a picture of Honey Butter Bread (HBB) I fell in love and really wanted to try it. I finally had my chance…. My dream comes true, well one of my dreams. I have a list of food I want to try, hey this is actually a good topic to be blog 🙂 Anyway, let’s go back to the goodness of Honey Butter Bread at Caffe Bene. At Caffe Bene, there’s four kinds of HBB: Caramel & Cinnamon (on picture), Cheese & Strawberry, Banana & Walnut, and Garlic & Cheese. All of these are sounded so good but you know which one is my dream dessert. $7.95 + tax and 8 minutes later… My buzzer was buzzing while I was busy taking pictures with my sister and my best friend. As I picked up the order, I was so excited, my heart raced so ready to taste it. But of course, we took a few minutes to take pictures of this beauty. Be prepare to use fork and knife since the bread is at least 2 inches thick. Mmmm… Slightly crispy on the edge, soft pillowy and warm inside with perfect whipped cream and drizzled caramel. I wish they have a decaffeinated hot green tea. Caffeine and I are not best friend after 6 P.M.
(Bakmi GM) (My version)
To my Indonesian readers, I am sure you are very familiar with Bakmi GM. I am very grateful that my man had his chance to try this simply delicious noodle dish while he’s in Jakarta back in March 2013 for business purpose. Mie ayam or egg noodle with chicken is a staple dish for both Indonesian and Chinese-Indonesian. As for myself, I love both style of mie ayam. They are cheap and easy to find, from the authentic street hawker until great famous chain restaurant like Bakmi GM. Let me tell you a little bit about my man’s trip to Bakmi GM. He stayed at Mangga Dua Square. I know I know, for those of you who wonder “Why there?!” trust me, that was the very first reaction I had when he told me where he’s hotel going to be. Long story short, it was recommended by one of his colleague that he’s meeting. On his last day in Jakarta, he had a little time to spare and grab something quick to eat before he headed to the airport. I never been to Mangga Dua Square. It wasn’t there when I was there but thanks to my best friend, google, I was able to locate food court in Mangga Dua Square. I suggested him to go to Bakmi GM because I know they are awesome and was sure that he will enjoy it. Since this location is not the tourist spot, the servers could not speak English. He handed me his iPhone and let me talk with the nice waiter. I ordered him the famous mie ayam with side of wonton soup. Thirty minutes and Rp. 20,000.00 later, my man was totally satisfied with it.
Few months later, sometimes in June, I decided to make the replica of Bakmi GM. After hours of homemade egg noodle research, I found a winner. It was actually a combination of recipes from here and there. I did a quick research for the chicken topping and broth. The result was beyond satisfaction. My man enjoys it as much he enjoyed Bakmi GM.
Fresh egg noodle
1 teaspoon baked baking soda*
2 lightly beaten eggs
1 cup all purpose flour
1 cup bread flour
1 teaspoon salt
1/4 cup corn starch
Mix and knead all ingredients but corn starch with stand mixer (or by hand). I normally let the mixer do the dirty job and I knead it with my hand. Knead for about 2-3 minutes until the dough smooth. Roll it into a ball shape and wrap it with cling wrap. Store it in fridge for at least 30 minutes before use.
Cut the dough ball into quarters. Work with one by one. Flatten the dough with your palm until it’s thin enough to be run into pasta machine. I roll it from setting 6-4-1. Make sure to keep the dough floured with corn starch to prevent from stinking. Repeat with the rest of dough quarters. Now you have 4 pieces of long thin egg noodle dough ready to be cut. On this picture, I used the spaghetti cutter on my pasta machine but I learned than some of the noodles were sticking together. So I decided to manually cut it with nice sharp knife is a great solution. Cook it into boiling water for a minute.
*spread baking soda on cookie sheet and bake it on 350F for 40 minutes.
4 chicken thighs, skinned and boned, minced
1 can (4 oz) of mushroom, pieces and stems
2 tablespoon oyster sauce
1 tablespoon hoisin sauce
1/2 cup water
3 cloves garlic, minced
1 inches ginger, minced
1/4 medium yellow onion, diced
salt & pepper
1 tablespoon vegetable oil*
Heat oil on medium heat, add garlic, ginger and onion. Sautee for about 2 minutes. Turn up the heat to medium high, add chicken, let it sit for a minute before stirring. Cook for another 3 minutes. Add the rest of ingredients.
To assemble the noodle, bring water to boil in large stock pot, add noodle (and/or your fave green, I like turnip greens). Cook for 90 second. Stir occasionally. Drain. Serve it in a bowl with a teaspoon of vegetable oil*. Mix well the noodle before top with the chicken.
*with pork lard is even better! I purchased a pound of pork fat at Asian grocery. Cubed it. Cooked it with 4 cloves of garlic in low heat until rendered.
Side of chicken broth – Warm up your favorite chicken broth. For this dish, I use a store-bought broth with pinch of chicken bouillon, dash of sesame oil and fish sauce, salt & pepper.
Greens – I always use turnip greens since it’s very easy to find and affordable. You can always substitute it with bokchoy, Chinese broccoli, or any of your favorite green.
Who wants some good fresh sushi? ME! ME! ME! ME! I used to work at this awesome sushi restaurant named MK’s Sushi in Fort Worth, Texas before I moved to Waco. Man, I miss that place! Miss the food, especially with 30% employee discount (Hehe), miss the people I work with, and foremost, miss the money I made! Not many people actually love to eat at their workplace, but not me. Let’s talk about this scrumptious plate I got. Starts from the top left: Wasabi caviar, black caviar, conch, squid, and octopus sushi. On the right is yellowtail roll with fresh jalapeno added. I am the kind of person who like to adventure with my food, can you tell from this plate? I love the painful kick of wasabi crawling from nose to the brain. I remember someone once said wasabi cured her all day migraine. I always wonder if someone could actually die from wasabi heart attack. I enjoy wasabi caviar as much as black one. The tiny eeny individual caviar bursts this salty and sea-y flavor against the goodness of rice and seaweed. Oh no! I’m drooling now! Most people probably consider conch as one of the bizarre foods. Well guys, it doesn’t taste as bizarre as it looks. It has this crunchiness and slightly saltiness with NO fishy/shell-fishy taste whatsoever. Now, squid is totally a different story. It’s a bit chewy and slimy but still has great fresh taste. Octopus is my old time favorite. Most of Japanese restaurant normally serve it cooked. Texture-wise, it’s a hair chewy but still has a crunchiness with clean taste. I don’t understand why sushi restaurants like to use pickled jalapeno instead of fresh ones. For one, it’s more expensive specially here in Texas, fresh jalapeno is very easy finding in every grocery store and they’re very affordable (around 16 cents per pound.) As you see, I like fresh jalapeno with my sushi and/or rolls. It gives a great texture against the buttery yellowtail and tender rice. So folks, without further ado… I will end this post and highly recommend MK’s Sushi!
p.s. Please read my Yelp! review for this restaurant.