What is/was for dinner?

[stylinexpat]

After dinner I hit this dessert shop up. Had their mango specialty drink and a mango mochi for dessert. A lot of the Hong Kong people left Hong Kong to open up restaurants and dessert shops in Shenzhen. It was good but not amazingly great. When the drink arrived it did not look like the picture but the mango mochi did.

 

[Scepticalscribe]

After dinner I hit this dessert shop up. Had their mango specialty drink and a mango mochi for dessert. A lot of the Hong Kong people left Hong Kong to open up restaurants and dessert shops in Shenzhen. It was good but not amazingly great. When the drink arrived it did not look like the picture but the mango mochi did.


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What is the difference between a mango specialty drink and a mango mocha? More to the point, what is a mango mochi?

 

[SomeSoftwareGuy]

Dinner will be a Spanish beef stew this evening.

Aged (and organic) beef - sold to me by the people who reared, slaughtered and aged the beef themselves, has been browned in a large copper sauté pan and set aside.

Next, diced carrots (two fat carrots), celery (two sticks), and onions (three large onions) - all organic, all purchased in the local farmers' market from the people who grew them - are being sautéed gently.

A minced head of garlic (organic) awaits in its dish, and will be added presently to the sautéed vegetables.

Spices (pimentón, sweet smoked Spanish paprika, and bitter-sweet hot pimentón) and saffron strands (already soaking in a little wawarm water), are ready, to hand, for use when needed.

A tin of Italian tomatoes has been opened and seasoned.

Stock (beef), and Sherry (Spanish) are also near to hand.

Sliced potatoes will be added to the dish in several hours, around 40 minutes before it is due to be served, while peas will be added close to when the dish will be ready.

This is the single most delicious sounding beef stew. I just ate brunch but after reading that I’m hungry again! ?

 

[Scepticalscribe]

This is the single most delicious sounding beef stew. I just ate brunch but after reading that I’m hungry again! ?

Thank you.

I can attest to the fact that it was exceptionally tasty, and will be even more palatable tomorrow, when the flavours will have had time to marry and meld.

In any case, half a bottle (250ml of a 500ml) bottle of Spanish sherry also went into it, to help give the gravy, or sauce, a nice, rich, slightly sweet yet tart taste which offers a delicious base for everything else.

 

[stylinexpat]

This is

What is the difference between a mango specialty drink and a mango mocha? More to the point, what is a mango mochi?

This is their mango specialty drink

Above is picture. Below is what I got

This is mango mochi being made. Fresh mango slice in mochi


This is it being served. Fresh Mango is inside mochi.

 

[Scepticalscribe]

This is

This is their mango specialty drink
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Above is picture. Below is what I got
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This is mango mochi being made. Fresh mango slice in mochi
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This is it being served. Fresh Mango is inside mochi.
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Thank you.

So, what is mochi - a sort of pastry?

I have had mango lassis, and mango smoothies - both very tasty.

In central Asia, mangoes (and watermelons) are often served sprinkled with salt, rather than sugar, which I found delicious.

 

[stylinexpat]

Thank you.

So, what is mochi - a sort of pastry?

I have had mango lassis, and mango smoothies - both delicious.

In central Asia, mangoes (and watermelons) are often served sprinkled with salt, rather than sugar, which I found delicious.

Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. Normally eaten as a dessert served warm, chilled or frozen. A bit sticky and chewy. Often served sweet. I love them. They are very famous in Asia.

 

[stylinexpat]

Today I decided to stop by Kam's Roast Goose in Hong Kong for some goose and chicken. The chicken was amazing but the goose this time around was average for a Michelin rated restaurant. HK Milk tea was good though. I recommend this restaurant if you are in town

 

[0388631]

$86 is not bad for Hong Kong. Do I spot a coffee jelly in those photos? It's deceiving in its looks. Agar agar is more commonly used for those because it sets up firmer, but that looks like it's been made from gelatin.

 

[stylinexpat]

$86 is not bad for Hong Kong. Do I spot a coffee jelly in those photos? It's deceiving in its looks. Agar agar is more commonly used for those because it sets up firmer, but that looks like it's been made from gelatin.

Actually it was $103 HKD more as the first part did not fill me and I added an extra plate of chicken to menu and they added that extra chicken to the bill later. I had taken the picture before I ordered the second additional chicken plate so total was actually $191 HKD at the end with the extra chicken plate. The chicken plate along exceeded The whole lunch special

 

[0388631]

Actually it was $103 HKD more as the first part did not fill me and I added an extra plate of chicken to menu and they added that extra chicken to the bill later. I had taken the picture before I ordered the second additional chicken plate so total was actually $191 HKD at the end with the extra chicken plate. The chicken plate along exceeded The whole lunch special

HKD? Even a better deal. That's all less than $50 USD.

 

[stylinexpat]

HKD? Even a better deal. That's all less than $50 USD.

$24.35 USD to be exact No need to tip on top of that in HK but for the average person in HK that is very expensive as it is about double to triple what lunch should cost in HK for average person. Places like this in HK people don't tip and customer service is often horrible. Rare to find happy employees working as waiters or waitresses in HK.

 

[Scepticalscribe]

Has anyone - especially those who love Asian food who frequent these threads - a good recipe for a hot and sour soup? Especially a hot and sour fish soup?

 

[0388631]

$24.35 USD to be exact No need to tip on top of that in HK but for the average person in HK that is very expensive as it is about double to triple what lunch should cost in HK for average person. Places like this in HK people don't tip and customer service is often horrible. Rare to find happy employees working as waiters or waitresses in HK.

Expensive for locals, not really expensive for travelers. That's the key. And, yes, I've heard of Sunday meals at restaurants that families will attend. 10-30 people, for example. It makes sense now.

 

[Scepticalscribe]

Poached eggs; free range and organic.

 

[stylinexpat]

Trying different foods in Ningbo, China today. The lamb is popular in Xinjiang in China. It was pretty good and lamb was soft. He allowed me in kitchen for a picture. They got a "B" rating from government. They rate in China these days

 

[stylinexpat]

Chinese dessert after dinner at the Sugar Report in Ningbo, China. Both desserts were very good and highly recommended if you are ever in Ningbo, China

 

[decafjava]

Looks tasty, but what are we looking at? The second looks a bit like a mochi filled with some kind of cream and the first looks like a sampler.

 

[stylinexpat]

Looks tasty, but what are we looking at? The second looks a bit like a mochi filled with some kind of cream and the first looks like a sampler.

The second one is a kind of Taiwanese dessert which became famous recently in Hong Kong and China. Not so sure how to explain it asides from the red beans and milk pudding like underneath it. The others are soft, chewy and sweet. The last one is a crepe like dessert filled with mango and creme. Sold by the piece.

 

[0388631]

Coffee jelly, azuki beans and some Korean rice cake type of thing. Hardly pure Taiwanese. Regional style, sure. Though those Korean rice cakes look more like steamed mantou.

 

[Scepticalscribe]

Coffee jelly, azuki beans and some Korean rice cake type of thing. Hardly pure Taiwanese. Regional style, sure. Though those Korean rice cakes look more like steamed mantou.

I love the steamed mantu (or manti) dishes you can find served in central Asia; indeed, from the Caucasus - the Georgian khinkhali, all the way across the Asian continent, you will find some version of this dish.

In Kyrgyzstan, they do a lovely version of mantu in a clear broth.

 

[stylinexpat]

Coffee jelly, azuki beans and some Korean rice cake type of thing. Hardly pure Taiwanese. Regional style, sure. Though those Korean rice cakes look more like steamed mantou.

Speaking of Coffee jelly, in Taiwan there was a great Boba tea shop I used to go to that sold coffee jelly in their coffee/tea Boba mik. Basically a mixture of tea and coffee with milk, Boba and coffee jelly. There is a Vietnamese Boba tea place in Irvine that sells something similar but not as good.

 

[stylinexpat]

I walked past this place quite a few times and every time I walked by there was a line or the place was packed with people inside it. Did not look all that great but I figured it doesn't hurt to try something new while traveling so in I went an ordered 4 pieces for 18 Yuan to try. These are bun like and pan fried (not deep fried). They were filled with fish and cabbage with had a sour and spicy taste to it. Was actually quite good once my taste buds made a huge adjustment to try and adapt to something I had not had before. Top part had a steamed and soft texture to it and bottom part a bit on the flaky or toasted side. Chinese make something similar in soup form with the fish and cabbage although quite spicy.

 

[0388631]

Interesting. They were probably aiming for texture differences which is a big thing in Chinese cuisine. Though I'm fairly certain all cuisine aims for this quality.

 

[Scepticalscribe]

I walked past this place quite a few times and every time I walked by there was a line or the place was packed with people inside it. Did not look all that great but I figured it doesn't hurt to try something new while traveling so in I went an ordered 4 pieces for 18 Yuan to try. These are bun like and pan fried (not deep fried). They were filled with fish and cabbage with had a sour and spicy taste to it. Was actually quite good once my taste buds made a huge adjustment to try and adapt to something I had not had before. Top part had a steamed and soft texture to it and bottom part a bit on the flaky or toasted side. Chinese make something similar in soup form with the fish and cabbage although quite spicy.
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That looks absolutely amazing.