Tag Archives: chicken

Lucy’s Tamale Factory – San Jose, CA

Lucy’s Tamale Factory
3739 Madeline Dr.
San Jose, CA 95127
http://www.lucystamalefactory.com

This tamale factory is famous in San Jose, so I thought I’d give it a try.  It isn’t the best tamales I’ve ever had, but they are good.  $2 each is a little pricey, considering they don’t taste too good the next day.  It’s in a ghetto area, I didn’t want to drive my new car there so I took my old one haha.  The shop is in a hidden plaza, so you need to know your way around San Jose to get to this place.

Jalapeno & Cheese: SPICY (for me at least), freshly eaten, the cheese is melted and it is heavenly.  Wait until the next day, you’re going to find yourself eating a tamale with a cheesestick inside…

 

Chicken con chile – The best! Chicken is super juicy and the green chile sauce is yummy, corn maza is textured but not hard, just the way I love it.

 

Beef – This special one was $3, but it was worth it.  The beef is tender, juicy, and extremely delicious.  Not spicy.

 

Sweet tamale – This unique dessert tamale is like a corn bread, Mexican style.  So soft and warm, the taste of corn is the best, and there are chunks of pineapple in it.

 

We also tried pork and regular chicken, not impressed.  The pork was juicy, but it didn’t have too much flavor.  The chicken was a little dry and also was bland.

I will definitely be coming back for the chicken con green chile and the sweet tamales, those are my favorite!

~Nicole

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At Last Cafe – Long Beach, CA

At Last Cafe
204 Orange Ave., Long Beach, CA 90802
http://www.jmchefcatering.com/pdf/AtLastMenu.pdf 

This is a small cafe in Long Beach, almost hard to find if you aren’t looking closely, but definitely a gem.  I went here before dropping a friend off at Long Beach airport, which is about 10 minutes away, and I really enjoyed the food here.  Between 3 people, we ordered the mixed green salad, mac and cheese, and brick chicken, and it came out to be around $25.  The mixed green salad was very light and refreshing, it’s one of my favorite salads, but the menu stated it would have candied walnuts, while my salad did not come with any 😦 Still yummy though.  The mac and cheese is…I can’t even explain how good it is, the picture does not do it justice.  It is hands down the best mac and cheese I’ve ever had.  It’s not heavy at all, even though it’s full of cheese flavor.  The macaroni was cooked perfectly so you don’t get tired of eating it, and it was topped off with baked bread crumbs which added so much to the texture.  The bowl was huge for the price also.  The brick chicken is a 1/4 piece of chicken that’s cooked under a brick (I’ve been trying to imagine it too), and it has this light red sauce, almost like a acidic marinara sauce or something, their smashed potatoes, and some steamed veggies.  Everything was fresh and good, and the chicken was super moist…so good.  If you’re ever in the area I recommend this place, it also has a great laid back atmosphere with friendly waiters and waitresses.

   

   

~Nicole

Pasadena’s Heidar Babar

I went here for the first time with a classmate and ordered off of the lunch specials menu. We were seated right away and were given menus. The restaurant was not too busy at the time.

I ordered a chicken kabob off of the lunch specials menu, which was around $7-8. Initially when I ordered it, I was wondering whether the portions would be small, since it said the dish would come with only one kabob. Now in my mind, I was just picturing one of those satay sticks, small, and gone within a few bites. But I was extremely surprised when my food arrived.

The portions are huge! The lunch special came with one large kabob, rice, a grilled tomato, and a side salad. I’m a big eater, so when I found myself getting full half-way through the dish, I was really surprised. It wasn’t what I thought it’d be like.

The kabob was grilled nicely outside, and tender on the inside. It had a nice blend of spices, which was coupled well lemon juice.

I would definitely come back here again! The food was definitely worth the price.

Only downside to this place is the service. It was pretty slow, even on a weekday and when it wasn’t busy. I found myself getting up to flag down a waitress every now and then. Other than that, it was great.

❤ josie

1511 E Colorado Blvd.
Pasadena, CA 91106

Home Cooked Meals

 

Do you have a favorite home cooked meal?


One of my favorite dishes that my mom makes every now and then is boiled chicken with a garlic ginger sauce. It’s cooked so simply, and yet it tastes so good in its purest form.

My mom also cooked a side of bok choy and a sea cucumber dish as well. I love sea cucumber! Most people can’t eat it, because of its weird texture and the thought of eating a sea slug grosses most people out. But I love it ❤

This is one of my few favorite home cooked meals.

What’s yours?

Flamebroiler – Westwood

Flamebroiler’s Half and Half

Half white meat chicken and half beef on brown rice.

The bff Calvin over at Gluttonousrice was staying with me these past two days. Before going back to Pennsylvania, he offered to treat me out to dinner in Westwood. I had always seen this little restaurant/fast food stand which coincidentally shares the same space with a donut shop. The food is really really good and decently priced. THANKS CAL! ❤ ❤ They claim that their food has no fat, no skin, no msg and the food I got was just that. Really good fast food. Sounds strange right? I know…but it was just that!

Definitely thinking of coming back here again.

Love it

Josie

Bento: Chicken and Sugar Peas

Ingredients:

Chicken:

  • 1 chicken breast (sliced)
  • 1/2 tbs garlic powder
  • 1/4 tbs salt
  • 1/2 tbs ground black pepper
  • 1/4-1/2 tbs chili powder

Sugar Peas:

  • 1 bag sugar peas
  • 1 tbs soy sauce
  • 1/2 tbs garlic powder
  • 1/2tbs pepper
  • 1/4 tbs salt

Directions: Take one chicken breast and cut them into sliced pieces. Marinade the chicken breast in the spices for about half an hour before cooking. Cook on medium heat until done. NEVER eat raw chicken.

For the sugar peas, warm up a small pan and add a couple tablespoons of olive oil. Once the oil is heated, add the sugar peas. Stir fry for a minute or two then add the soy sauce, garlic powder, salt, pepper, and chili powder. Stir fry for an additional 5-6 minutes.

—-

So yet another bento for lunch. This one was for my lunch for yesterday. If you’re wondering what’s the purple stuff, I promise you it’s not some foreign, unedible object. It’s actually a mixture of brown rice, barley, and black rice. I’m in the process of eliminating white rice from my diet, for health reasons. Most people can’t stand the taste of brown rice because it’s “hard” but a little trick when cooking this mixture of rice:

Wash the combined rice and then add the appropriate amount of water. Let it soak in the water for 10 minutes before putting it in the rice cooker to cook. The rice comes out fluffy and not super sticky, like I’ve found it to be in other places.

I actually really like the taste of brown rice. Anyway, my mom made this rice combo for me by combining one whole bag of brown rice, with half a bag of barley, and maybe about less than 1/4 a bag of black rice. The black rice is the reason as to why the rice comes off as being purple. The rice that I get is organic and the black rice is rather expensive, that’s why I use it sparingly, but not only that…my mother says that it’s to prevent the rice from looking too “dirty.” haha, at least that’s what the english translation is. Oh moms..

Anyway, I will be posting things that I made for lunch from here on out, little by little. Although these are not the traditional type of bento that most people are familiar with, it still has the same idea/feel to it.

Cheers

Josie

Udon with Chicken in X.O Sauce

Udon with Chicken in X.O Sauce

Ingredients:

  • 2 packets of udon
  • 1/4 cup of chopped cabbage
  • 1 square of baked tofu cut into short strips
  • 1 chicken breast cut into strips
  • 2 chopped green onions
  • 4 tablespoons of X.O Sauce

Directions to cook: Boil some water in a pot, and follow the udon cooking directions on the packaging. However, undercook it a little bit, because you will be cooking it further later on.

Chop the cabbage, green onion, tofu, and chicken breast.

In a pan, add oil and cook the chicken. Season the chicken with salt, pepper, and garlic powder. Add the tofu when the chicken is 3/4 cooked. After the chicken is cooked, add the udon, cabbage, and green onion. Stir together and add the 4 tablespoons of the X.O sauce. Stir fry for an additional 5 minutes.

——

Hello everyone! I know it’s been a while since I’ve posted any recipes, but I finally found time to do so today. This is a recipe I’ve been wanting to make, since my grandmother gave me some X.O sauce. I must admit that I overcooked the udon a bit, but it still tasted really great. While I’m writing up this recipe on tumblr, Nicole and I are actually baking some chocolate chip cupcakes in the oven. We sort of improvised with white cake batter, and added some chocolate chips we had leftover. In our last batch, we added some chocolate powder. We hope it comes out great! I’ll be sure to post pictures soon.

Thanks to all the new followers~!

If you have any questions about food, recommendations for restaurants, or a certain recipe, let us know!

Enjoy!

❤ josie

Leftovers

Leftovers from BBQ Chicken & BCD

This is the Teri-Q chicken from BBQ chicken, it’s a little sweet and spicy, and really good.  It was still good a day after, I just toasted it in the microwave oven and it was crispy again.

I took my cousin to BCD and took the medium spicy tofu soup to go because it was so much food.  It really wasn’t that spicy though, but it was still good.  They stopped serving you eggs with your soup because of the recent salmonella thing so I thought it was a little lacking but yummy still.

~Nicole

Coconut Milk Chicken

Coconut Milk Chicken

Chicken drumsticks marinated in leftover coconut milk, chili pepper, salt, pepper, soy sauce, and garlic powder.  It turned out amazing!

~Nicole

Roasted Cornish Game hen

 

Ingredients:

  • One cornish game hen
  • Salt water
  • 3 lemons
  • Pepper
  • Chili Powder
  • Garlic Salt
  • Rice wine vinegar
  • Soy Sauce

Hello everyone! I’m so sorry for being M.I.A lately, and I haven’t been keeping up with the blog! More importantly, I haven’t been blogging my recipes lately. Part of the reason is because I was living at home for a short while, which means that my mom would cook food for us. I’ve just recently moved into my new apartment. And you know, new apartment=new recipes.

This is not exactly a new recipe, but every time I make a cornish game hen, something different is always put into it. Nicole and I have also experimented with different methods of cooking this, too.

So back home, there are tons of Asian supermarkets around, but the place I normally get this cornish game hen from is Hawaii supermarket in the San Gabriel Valley. It’s only about $2! I think that’s a pretty sweet deal.

So, what I did first was cleaned the hen and placed it in a plastic bag with water, and a lot of salt. I created a type of brine, and also added some pepper. I’m sorry I don’t have direct measurements, since I tend to eyeball things. I cut 2 lemons in half and squeezed the juice into the plastic bag and left the lemons in the bag as well. Normally leaving the hen 4-6 to brine is good enough, but I decided to try leaving it overnight. (Mainly because my schedule the next day was a bit hectic, and I knew I wouldn’t have time to brine it long enough).

The next day, I poured the water out and preheated my oven to 375 degrees. This was my first time using the oven in my new apartment, so I had to adjust the temperature and time to cook accordingly. In our old apartment, the oven was crazy and it would burn cookies and cook things quickly. It was always hard to tell what time was enough. But anyway, I used a glass baking dish wrapped in foil for easy clean up. I placed the hen on the dish and poured a couple of tablespoons of rice wine vinegar over it and also poured a tablespoon inside the hen. I took a new lemon and squeezed the juice over it and into the hen as well, and stuffed the hen with the lemons, to create a type of steaming effect on the inside of the hen. I seasoned the hen with garlic salt, chili pepper, and pepper accordingly. Make sure you get all sides of the hen. I tend to use a lot of pepper on the top of the hen, because I like to create a nice crust. A spice that I’ve used in the past is paprika. It gives a nice smoky flavor to it. And oh! I almost forgot, I used a couple tablespoons of soy sauce as well. You can use a low sodium soy sauce if you think that there’s too much salt already.

I cooked the hen in the oven about 40-45 minutes. Depending on your oven, it might take longer or less time. Just make sure you cook the hen thoroughly. With any type of bird, you don’t want to undercook it. That would be deadly for your stomach.

Anyway, this was a pretty simple dish, and it came out really great! The meat was juicy, and it was nice and lemony. The skin had a nice crust on it and was slightly crunchy. The flavor was really great! I really want to make this again when I get a chance.

I hope you all enjoyed this recipe!

❤ josie

Taiwanese Fried Chicken

Taiwanese Fried Chicken

Ingredients:

  • 1chicken breast, diced into bite sized pieces
  • 2 tbs soy sauce
  • 1 tbs rice wine
  • 1 tsp sugar
  • 1 egg yolk
  • 1 cup of tapioca corn starch
  • seasoning: salt, pepper, garlic powder, paprika, chili powder

Instructions:

Marinade the chicken: add the soy sauce, rice wine, sugar, egg yolk, and the seasoning all together. Combine and refrigerate for a minimum of 2 hours.

Cooking the chicken: Heat a pan with vegetable oil. Place the corn starch in a bowl and add the seasoning to it. Take one bite size piece and place it in the bowl. Swish the bowl around, to get an even coating. Do this for all of your chicken and fry it in the pan. Pace the cooked chicken on a plate with a paper towel, to drain the oil.You can add more seasoning if you like, while the chicken is still hot.

So I’ve been wanting to try this recipe for a REALLY long time, but never got around to it. I got the recipe off of rasa malaysia. However the recipe on the website calls it salt and pepper chicken. I didn’t have any basil and I don’t really know what 5 spice seasoning is, so I, as usual, just adapted to what I had. I chose my own spices and seasonings.

I’m glad how it came out… I tried a piece of chicken right after it was fried, and it was nice and crispy.. However, after I fried the rest of the chicken, I let it rest for a bit before eating it and found that it was no longer crispy. I’m not sure why… I don’t know if it’s because of the type of corn starch I used, or whether I should use flour instead.. I don’t know. It tasted fine, but it didn’t have a nice crunch to it, like it did right when i took it out of the pan. I need to try this recipe, again and make some adjustments.

Anyway, as you can see, I didn’t use that much oil in the pan—maybe that’s a contributing factor as well. I’m not a big fan of oil… I hate oily foods, and so I used a shallow pan of oil.. and just cooked the chicken one side at a time. I rather do it this way than use a ton of oil. But you could probably fry it differently.

I’m happy with the results though.. I ate this with a bowl of rice and kimchi—although the basil would’ve been a better touch. I need to try this recipe, again.. and if it turns out better I’ll repost the results.

I’m sorry about the quality of the pictures.. a lot of my pictures are taken from my phone—so they’re pretty low quality. I don’t have my camera here at UCLA, so I have to make do with what I have.

but anyway, enjoy!

❤ josie

Chicken Curry

Chicken Curry

Ingredients:

  • 1 chicken breast
  • 1/2 medium sized onion
  • 1 potato
  • 2 carrots
  • 1/2 packet of box curry mix
  • 3 cups of water

It’s truly been a while since I’ve cooked curry, and I’ve been craving it for a long time. Unfortunately, I don’t have the time, the ingredients, or the knowledge to make the curry from scratch, so I use a box brand. Hey, if you’re crunched on time, and you want a pretty good and hearty, quick meal.. I say take the short cuts.

Depending on your taste and preference, you can change up the ingredients in terms of the amount. You can add more chicken and less potatoes (i had one potato but it was a big one). You could use less carrots or more carrots. You can even go vegetarian if you want!

The curry box had instructions as to how to cook the curry. I kind of digressed from the box a little, because it wanted you to just lightly brown the chicken and the other ingredients and then add water. From past experience, I must say I don’t like doing it this way. Potatoes do take a while to cook and carrots as well.

So to insure that you get softer potatoes and carrots, I suggest doing the following: add a little bit of cooking oil to your pot/pan/wok whatever you’re using. Make sure the pan is hot, before adding in bite sized chicken pieces. I usually season my chicken with salt and pepper. When the chicken is 1/4 cooked through, add the potatoes and let them cook together until the potato is 1/2 cooked, then add the carrots…and then add the onions last. Onions don’t take very long to cook and they’re a lot easier to soften. Once you chicken is almost cooked through then you can add the water. Bring it all to a boil before adding the box curry. Once the curry is added, you’ll find that the curry is watery. No worries. Just let the whole thing simmer on the stove for a good 10 minutes or more, until the sauce thickens to your preference… and then ta-da! You have curry.

I always eat my curry over white rice… the box says you can eat it over pasta (i have never tried this, and I can’t imagine what it would taste like).

If you’re wondering what kind of brand of curry I use, I really like using Kokumaru curry. I think you can find it in any asian supermarket. They might have it at your local grocery stores in the asian isle, but i’m not too sure.. don’t quote me on that.. I’ve never tried looking there.

Anyhow, happy eating!

❤ josie

Lemon Garlic Pepper Chicken, Shrimp and Green Beans

 

Lemon garlic pepper Chicken + Lemon pepper Shrimp + Green Beans

Ingredients:

  • 2 chicken thighs, 2 drumstick
  • 4 cloves of garlic (chopped roughly)
  • 2 lemons
  • salt + pepper

(Shrimp)

  • pepper
  • garlic salt
  • a wedge of lemon

(Green Beans)

  • chopped green beans
  •  salt + pepper + garlic salt

hey guys, I know it’s been a while since we’ve updated our food blog, but here it goes… this is what we had for dinner tonight. We marinated the chicken for most of the day.. starting from around 1pm until 6pm… we oven baked it for about 30 minutes, but maybe we should’ve cooked it longer. (Our oven is really dumb) so I microwaved it for about 3 more minutes to make sure that it was fully cooked through. I cooked some green beans and some shrimp to go along with it.. pretty simple meal. My chicken was pretty lemony (MMmMMmmM lemons~~) but yeah.. good stuff.

I hope to update more frequently now… Nicole and I haven’t really been cooking to be honest… i mean we cook, but short quick meals..not worth blogging about. But anyhow, I’ll try my best to update more..

❤ josie

Chicken Katsu and steamed broccoli

 

Chicken Katsu and steamed broccoli

Made by Nicole

Ingredients:

  • 1 large chicken thigh piece— tenderized
  • Panko crumbs
  • 2 eggs
  • flour
  • salt, pepper, garlic salt
  • 2 heads of broccoli—steamed, seasoned with salt and pepper

yum yum… this was a REALLY big dinner for us.. I was able to eat the katsu and some of the broccoli for lunch the next day. It’s really great

Sweet Peas and Ground Beef

Made another day— can’t remember when

Ingredients:

half a bag of store bought sweet peas with ground beef— seasoned with soy sauce, fish sauce, a little bit of sesame oil, salt & pepper

yummmmmmm delish… I don’t remember what we ate this with..but it was really good!

Rice Wine Soy Chicken Drumsticks and Gailan

 

Rice Wine Soy Chicken Drumsticks and Gailan

Made on Oct. 20, 2009

Ingredients:

6 drumsticks

2 cloves of garlic

rice wine, soy sauce, salt & pepper, and sugar

oyster sauce for gailan

Made a simple dinner last night… yum yum… At the moment i’m trying to think of what I should do to marinate the chicken we have left. But I can’t think of anything… hahaha Not much to say… the gailan was really great though! I love this bitter sweet veggie… it’s really easy to cook too. I just panfried it in a pan, and added some water to steam it. Turned out really well if I do say so myself. =)

❤ josie