Hana Ichimonme - Little Tokyo

This restaurant has been here for decades and I've only been here a handful of times (less than 5 to be exact). My last visit will make me come back for more. There's just a certain charm to this place you won't find at any other hour wait lines. They have a pretty extensive list of ramen options though they aren't that different from one another.

I ordered their Spicy Tonsai Ramen. It's not a ramen I would normally order, but I really wanted to try something different instead of the tonkotsu. Their Tonsai Ramen is a soy sauce based soup with stir-fried pork and vegetables (normally cabbage). From their level of Mild to 1-5 levels of "spicy", I picked level 4. For 1, I can eat spicy. 2, in case that shit is spicy, I'm assuming I should be able to handle level 4 without dying. I'm already anticipating butt fires, but that's part of the fun of eating spicy foods. Not really, but the eating part is freaking amazing.

To start, just some typical Yakisoba... And this was because they ran out of curry. Decent. Nothing spectacular, but comforting.

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The devils bowl. I called the server's bluff when she warned me it was spicy. Almost went with level 5 just because of that. How dare she tell me that their spicy ramen is actually spicy? That's blasphemy I tell you. But, she was right.

But... I was not slain. I was sweating.. a lot.. This had a good kick to my throat, but it wasn't so spicy that it was NOT delicious. Because this was the opposite of that. This was pretty freaking tasty. The chili paste or whatever they used had great flavor. It didn't just taste spicy and bland. I wouldn't drink the soup though... I still don't want to die. Will I do level 5? maybe.... Level 4 felt just right. It had the spiciness I craved without making it unbearable. And the best part? No butt fires.

333 S Alameda St Ste 303

Los Angeles, CA 90013

Little Tokyo, Downtown

Ixtaco Taqueria - El Monte

John and I went to the gym before finding Ixtaco Taqueria. We were hungry. Needed food, but it wasn't quite time for dinner yet. Don't you just hate that? What's a good post workout meal that is satisfying, fills up, but not too much, between 3-6? It's pretty hard. Because when I eat, I mentally get ready for it. I kick the protein shakes to the curb. Don't swing no snack bar in my face either. I want meat and greasy food that I can get my hands on. My hair was a mess, but I didn't care. No one complains when there's tacos. No one.

We stumbled upon Ixtaco when we were headed for a quick fix at Mitsuwa Marketplace. Luckily, John read my mind and rerouted to this joint a few miles down from where we were at the moment. Nothing a quick U-turn can't fix. Have you seen how I drive? There's no playing games when tacos are involved. I tell people this all the time when they get nervous, just close your eyes.

10021 Valley Blvd, El Monte, CA 91731

As you can see, they do have a decent selections of tacos to choose from. I would definitely need to be back to try out the other menu items.

Aguas Frescas

This was their coconut and mango. Both refreshing on a hot-supposed-to-be-spring day. Handcrafted to suit natures best produce. My coconut drink was nice and subtle. The mango had a sweeter bolder kick which always pairs great with tacos.

I ordered 2 Asada and 1 Roasted Duck.

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I was probably 9 the first time I had tacos from a truck. There was one where I used to live in Glassell Park called Gorditas Lupitas. The tortillas at Ixtaco reminds me of Lupitas. In other words, comforting. My mom and my dad used to stroll down the street. I would remember what a treat it was to eat tacos. The delicious chewy tortillas with the spicy salsas. These totally brings back memories.

Roast Duck

Their roast duck taco was my favorite. If you are familiar with Chinese roast duck, this is exactly what it is in a taco.. with cilantro and onions.. and salsa verde. I am not complaining. It totally makes sense. If you think about how Chinese would use steamed buns or thin flour pancakes to wrap roast duck, this is no different. I'm not sure how consistent the duck is prepared here in a taco, but if it's served with tons of skin, I am happy with that. So much flavor and super moist. They also serve this in a burrito as an option as well as a quesadilla, torta, sope. I'm telling you, they have options.

Sope

I love sopes because it's fried. They make their own here like their tortillas. What I love about this is the slight crispy edges with the hot steamy chew you get. You won't find the same texture from store bought sope shells. It's just not the same as to when it's handmade. I would order this a little more extra crispy next time.

Grilled Elote

Yummy grilled elote. Corn that's been charred, buttered, slathered with mayonnaise, cheese, lime juice, and to what I believe was a chipotle style mayonnaise. It make look like a lot of mayonnaise, but trust me, that's the best part. Comes piping hot in a plastic container. Great to carry on in the car when you are on the go.

Langostinas

Langostinas burrito! Loaded up with rice, beans, and a layer of purple cabbage. Squeeze as much lime as possible then douse with some spicy salsa. Lick your fingers after. Napkins are only used at the end of the meal.

10021 Valley Blvd, El Monte, CA 91731

I know El Monte isn't very local to a lot of you folks, but it's always fun to explore. I love places like this, because it creates an experience I wouldn't expect to find. I don't always need to be in Los Angeles. Getting away, driving to a different city, and finding a totally random restaurant is the best part of being a true foodie. So go and explore.

Happy taco hunting.

Bun Rieu

Hi Guys! It's been a while, but I am back after a busy week. If you follow my Instagram: daiisies_eat, you will see a post I made of Bun Rieu.

My mom called me on my way home from work to let me know she made some Vietnamese noodle soup for me to take home. I didn't know what to expect, but I knew I was going to enjoy it. I think when it comes to flavor, I get that from my mom. But when it comes to creativity, I get that from my dad. Because everything my mom makes, I love. My dad? I'm not sure I know where to start... but he definitely gets an A for reaching out of the box... (sorry pops!).

Upon arrival to my moms, I noticed she was lugging out this huge bag. I wasn't sure what was inside besides "Vietnamese Noodles". I kept thinking it was Pho, because... heck we are Chinese, since when did my mom know how to make anything Vietnamese?

After parking my car, I did the usual with grabbing my phone, keys, bag, lunch pale, and then the dinner my mom made. It was HEAVIER than I expected. If my neighbors didn't know who I was, they would've probably assumed I stole something with my expression.

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Mystery Pot

Well, you guys already know what's inside since the post reads Bun Rieu and it was also mentioned in the beginning of this post. But, DENG just look at this. She was not kidding about dinner. It was literally Bun Rieu for days. She was smart to put newspaper underneath, because it was spilling the way that I was driving.

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What's inside?! Ford wonders too.

Vermicelli noodles? Definitely not pho. My buddy boy there was intrigued with the smell too. On top of the loaded Vermicelli noodles were different herbs: mint (different kinds), Coriander, basil, and leafy romaine.

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Bun RIEU!

My heart exploded. Bun Rieu is a tomato based soup with crab, ground pork and shrimp, and some eggs mixed in throughout the soup. For this soup, my mom added pork feet and pork bone.

Put these babies together and you get:

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The pork meat balls were mixed with shrimp. The soup had a strong crab shell flavor (Amazing). The pork feet has a nice gelatinous texture that I love. No it is not disgusting. I grew up eating this and probably had some when I was in my mums belly. I slurred in some thai spicy chili garlic paste to excel the flavors. It was a super hot day from what I remember. If I closed my eyes, I could swear I was in Asia. With the sweat dripping down my brows, the bubbles of sweat coming out of my back saying hello... and the awesome sweat stash that is haunting me for days.

Oh crap I just remembered that my mom made me wontons as well! I will update this with the recipe once my mom decides to teach me.

Now... go call your mom, and tell her you love her.. so she will make you some dinner.

Happy slurping.

Daiisies

Holiday Cheer

2015 is almost over. Yes we are barely in October, but I'm already listening to Christmas songs on Pandora. The weather in Los Angeles hasn't been the greatest, and it really feels as if the fall spirit is gone. I need the holiday weather to happen now so all the fun stuff can fall into place. But of course, since I am already listening to Christmas songs, you can guess I'm already jumping ahead.

I made a pear tart the other day because there was finally rain... at least for 10 minutes or so. But I went on a cozy-comfort food-holiday cooking splurge.

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Velveeta Mac n Cheese-Jalapeno-Bacon-Mapled

Recipe:

• 1 Box of Velveeta shell cheddar Mac n Cheese
• 1/2 a Jalapeno (depends on how spicy your Jalapeno is and how spicy you want it to be)
• 5 strips of bacon. Because bacon is always good.

Preheat the oven at 400 degrees layering your bacon on a sheet pan (I line it with parchment). At 10-12 minutes, take a peek to see how your bacon is doing because all ovens are different. Once your bacon start crisping up, I take maple syrup and drizzle it on 2 strips of bacon. As it sizzles, remove the 3 bacon without the syrup and let it soak on some paper towels. The other 2 in the oven with the syrup, make sure to keep an eye on because it can burn quick. I sprinkled just a little kosher salt because I used low sodium bacon. Flipped the bacon and added a little more syrup with just a hint more salt.

I chopped up the 3 strips of bacon and mixed it into the Mac n Cheese with the Jalapenos. (The Mac is made standard according to the box). I got some panko bread crumbs, tossed it with the bacon fat and let the heat toast the crumbs before putting them on top of the dish. Layer your mapled bacon and there you go! comfort Mac Bacon Cheese Jalapeno something!

** So yummy. I don't recommend you sticking this into the fridge to preheat it in the oven because the cheese does dry out.

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Chile/spiced rubbed chicken

Find the recipe HERE.

Basically, follow the recipe in the link, minus the honey and lemon.

I oiled a baking dish with 5 cloves of smashed garlic. A little salt was sprinkled as well. After patting dry and layering the chicken (about 2-3 pounds) I sprinkled the rub on top followed by some olive oil. Massage the rub and oil onto the skin.

The chicken was baked at 375 for 40-45 minutes and I will gradually increase the temperature to 400 at around 30-35 minutes (depends on your oven and chicken size). Don't be intimidated by the crust, it is just blackened and it is delicious.

A simple store bought coleslaw mix was served with this meal. I had hearts glowing all over my face.

Are you ready for the holidays? We wait the whole year for this! why not start early?

Let me know if you have any questions!

Happy COoking!

Daiisies