Pan Roasted Asparagus, Fried EGG, lemon everything, Oro del Tempo Piave Vecchio

This dish is SUPER easy to make. So cancel all your plans, and grab yourself a bunch of asparagus, lemons, eggs and Cheese! Because there is no excuse. It was hot as hell this week in LA and I still managed to cook, so put on that apron or that one cooking outfit you know you haven't washed in weeks.

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Beautiful Citrus Asparagus Egg - But... you should see how my kitchen looks after...

This dish is so decadent, you will look like you were in culinary school for years. I am SO hooked on this dish right now, and it doesn't take much at all. Tell your friends you had this in Italy.

Recipe (for 3 people or one... lol)

• 1 pound of asparagus - try to get the thicker stems for more texture and flavor.
• 1 Lemon - juice and zest
• 3 eggs (Happy Eggs)
• Cheese: A lot of people use Parmigiano Reggiano, but I am using Oro del Tempo Piave Vecchio, which can be found at Whole Foods. The flavors taste like a matured Gruyere. ABSOLUTELY SHAAABBAANNGG.
• red chili flakes.

Ok. First thing FIRST. I started heating the pan on high while I shave off the ends of the Asparagus. Please do not skip this step, unless your asparagus still have a beautiful elasticity on it. Also, cut off the dry ends. No one wants to have a hard, dry chewy bottom, not even your dog. When your pan is hot enough, throw in your asparagus and coat them with the olive oil. Once they start charring, I tossed in some Kosher salt. On a separate nonstick pan, I started frying up an egg.

And next thing you know, it feels like so much sh*t is going on because you didn't prep anything. *runs for cheese*, *oh sh*t the grater*, *omg the asparagus!* *THE EGG!*. Please get your prep together, unless you can work extremely unorganized like I do. When the asparagus has a good char all around, remove it away from the heat and start plating.

Zest your lemon over the top of your asparagus and put some in the pan for the oils to release. I then squeezed half a lemon into the pan to pick up on any excess flavor. After about 15 seconds, pour your light dressing over the asparagus.  Top the egg, dazzle with some red chili flakes (or black pepper if you prefer), and shave loads of cheese.

Please show off to your friends, and tell them I taught you. But if you destroy the recipe, tell them someone else taught you. Make sure your eggs are sunny side up. Crispy edges is a major plus. GOOD QUALITY EGGS ARE A MUST (I used Happy Eggs).

Enjoy. And let me know what you think. Lastly, don't cook your asparagus to death.

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It must look like this.

Cheers!

Daiisies

Cook's Torta AKA best tortas in MPK

That's right. This place is ridiculous. Even Dine LA reposted one of my pictures which you can see HERE.

My brother was the first person that actually took me here. It felt like love at first bite. Their homemade torta was the first thing that I noticed. Super fluffy, and has the consistency of a soft ciabatta with the slightest tang of a sourdough. One random week, I was craving Molcajete. Like, REALLY craving it. Molcajete is that large volcanic stone mortar and pestle (I need one now). Usually served with some steak, chicken, shrimp, grilled queso, grilled onions, and spicy salsa. Absolutely delicious and 100% comforting, with some beer or a margarita.

When searching for a spot, I noticed that Cooks Tortas also serves a Molcajete Torta. And given their selections and all the ones I've tried prior, I was confident enough to trust their concoction to be fulfilling.

Two Tortas were ordered. Of course, the Molcajete:

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THE Molcajete

So far, I've ordered this Molcajete twice after having it because it's THAT amazing. This was so succulent. The meat had a strong citrus, lime flavor which I LOVE in a sandwich likes this. It actually helps cut the richness of everything else. Their salsas was slightly spicy, but may be a little spicy for those that has a lighter palate. I'm telling myself now that I need to get something else next time, but looking at this again, I don't think I can. Plus, just look at the salsa, that Queso, the roasted green chile just hanging out telling you to "eat Me... EEEAATT MEEEEE" can you hear it too?

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BBQ Pulled Pork Torta

Super juicy. Simple, but one of the best pulled pork sandwiches I've had when done right (same proportions with every bite). The slaw makes this sandwich balanced. You need that refreshing crunch to cut through the sweetness of the BBQ. I highly recommend this sandwich as well.

This is located south of Atlantic going towards the 60 Freeway. Cross streets are Atlantic and close to Brightwood.

Don't forget to order their Chiles Toreado and aguas fresca. I'm probably 5 minutes away, so you'll probably see me here. Let me know what your favorite is from here and I'll make sure to try it.

Tortas Up!

Daiisies

Tacos Los Potrillos

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Al Pastor

It's a gem to find taco trucks nowadays. Don't need anything fancy. If you've noticed the same truck sitting at the same spot for a while, it should be good enough to give it a try (especially if there's a line). But I think it's more rare to find tacos that cost $1 now... So far, I only ran into 2. The first one (2nd one will be posted on a different day) is located off San Gabriel and Hill street in Rosemead. Here, you will find Tacos Los Potrillos located in the LA Auto Shine car wash corner. The taco truck is parked from 5:00PM - 12:AM everyday.

It was extremely hot when we came so we just decided to eat there instead of taking it home. We ordered Al Pastor and Asada. I wouldn't say these were the best I've ever had, but I would definitely come back if I were to crave some. And for $1, you can't really complain. And if you WERE to complain, it better be for good reasons like food poisoning for 5 days. If you got the sh*ts, it's normal... catch the drift? I swear sometimes when people complain, it's like going complaining about going to McDonalds and saying their burgers does not taste like a burger. And to those people that only order 2-3 and calls it quits, how are you even alive?!

So to conclude, for a buck, these were decent and worth the price. Don't take my word for it though, go check it out. It may be obvious, but it's CASH only.

E-A-T T-A-C-O-S.

Daiisies

Soy Sauce Chicken Wings

I've been contemplating on making asian wings for a long time. The only thing that stops me is waiting for the marinade to fully adhere to whatever protein I am using. When I crave something, I would think about it. Constantly. If you ask me what I'm doing later or for the weekend, I'm normally thinking about dinner or what to make. Marinades are usually pretty simple to put together, but it's just the wait that kills me. Especially when some marinades are required to fridge overnight. What I love about soy based sauces is how quickly it flavors the dish without waiting too long. I finally motivated myself to visit a Japanese market one Sunday morning to pick up a few packs of Jidori (free range chicken) chicken wings. With the wings, I picked up some sake for the marinade along with some ginger and garlic.

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QUICK RECIPE

• 3 pounds of chicken wings
• 1 Cup of Sake
• 3/4 Cup of soy sauce (I used Kikkoman)
• 1/4 Cup of water
• 3 table spoons of grated ginger (more is optional, I grated probably 2 inches of ginger)
• whole head of grated garlic
• 3/4 cups of sugar (I used granulated white sugar).
• 1 Teaspoon of Red pepper flakes because I like it spicy (optional)
• 1 green onion
• 1 teaspoon of white pepper

I got a large zip lock and threw everything inside. It is definitely the easiest especially when massaging the marinade in the chicken. The wings should be marinading for at least 1 hour before cooking. I left my wings in the fridge for about 2 hours turning occasionally (every 30 minutes). 

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The wings are then cooked in a pan and flipped occasionally. I literally left the wings on until the sauce started to reduce... and reduce... till it creates a glaze on the wings and slowly starts charring on the skin. You can manage the soy sauce since the flavors do get intensified once it reduces. The smell by the way is amaze-balls. Who wouldn't love the smell of garlicky, soy ginger funk in the air! I'm sure neighbors are probably thinking 'it's gotta be the Chinese again, man I wish I can get some of whatever that is.' Yeah. I bet you that's what they are saying. 

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Sesame and Green onions to garnish

The wings are done and served with some white jasmine rice which helps cut the richness of the soy glaze. I did leave the wingtips on because it was just something we did in our household when I was growing up. And... It makes me feel more masculine being able to take a huge bite. 

Enjoy and keep cooking!

Cheers.

Daiisies

Chinese Scallion Bun

Do you ever get bored and itch to just make something? I've been craving to steam something for the longest time and decided to make some Chinese Mantou, which is just a steamed flour bun. I hated Mantou growing up. Mainly because they don't taste like much and my parents would normally buy this to be a snack when we were hungry. Sometimes we would even eat this for breakfast... it was a nightmare...!

There are a lot of Chinese Soap Operas that were recreated to be in the Hans Dynasty. Mantou was known to be the foods the dirt poor would eat. Like literally. There would be very depressing scenes where a prince, would turn into a bum, and then look like he's been out in the dessert with dry ass chapped lips, ridiculous crazy hair with ripped up shoes (Chinese film makers over exaggerated, but we all loved it). And for some awkward reason it's POURING rain, and a Mantou, out of the freaking blue falls on the ground and rolls up to his feet. It's all dirty and stuff, but he picks it up, looks at it passionately, starts eating it and crying at the same time. Or there are other series with the same scenario, but a dog eats it before he gets to it, and someone that feels sorry (normally a really pretty princess) would come by and buy a whole basket for him. OR (last one I PROMISE), the bum/prince guy, would see a family with children starving and gives them the bun instead.

You see how complicated it gets?

But honestly, Mantou is one of those food items that you hated, and never appreciated until you are a lot older, and start reflecting on your childhood. Now, I really enjoy it. It's the base of a lot of things and you can eat it in many different ways. The way that you are going to see below is whatever scraps at home you can find. Recipes for this, and for all bread normally, is required to have yeast. Well I don't have any so I skipped it. The results are a denser, heavier dough since it doesn't have the chemistry inside to make it rise. I did the best I can and added a lot of baking powder not really knowing what it does. I-am-NOT-a-BAKER. I had tons of green onions left from the week that I decided to just mix in the dough for flavor.

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Mini Mantou

Recipe

• 3 Cups of flour (I did not pack, don't ask me why because I don't know)
• Maybe 2-3 tablespoons of sugar
• Big pinch of salt
• Big dash of baking soda
• If you have yeast, use it. 1-2 tablespoons (yeast highly recommended if you have it)
• Mince 3 whole green onions
• 1.2 Cups of warm water

I sifted the dry ingredients together and then poured in the water. Once it starts binding together, I would add the onions. I drizzled a little canola oil to form clumpy balls. I thin put my buns in the steaming basket with a parchment liner, and let it go for about 25 minutes, but it really depends on the size. If you have yeast, you would need to let it rest an hour or so to let it rise. By all means, this was made for cravings. There will be a honest recipe in the near future.

How am I going to eat this:

One of the reasons why I decided to make this was because I had left over Chinese BBQ from last night (see Chinese BBQ post here) and I was running low on rice. So I'm going to cut these buns open and stuff it with my BBQ. Served with some Chinese Jasmine Green Tea in my Gaiwan and I will be ONE HAPPY CHINESE CAMPER.

Remember, don't be intimidated to cook with what you have. I don't know how many people turned over in their graves... but it still worked out at the end (Not the best replication of this, but you can catch the drift). And who cares about the recipes. Don't let that stop you from making something, because now you know why certain things are to be asked in the ingredients, and why there are certain steps to follow. Going away from the recipe(s) make me understand food a lot better, and it makes me more adventurous to try and create other things.

It's all about Food Within Reach!

Gom Bui!

Daiisies