Tofu Clay Pot
Turnip Cakes
Hot and Sour Soup
Steamed Bao
Big Lantern
3170 16th St
San Francisco, CA 94103
Garlic Pea Shoots
Fish-Fragrant Eggplant
Vegetable Dumplings
MaMa Ji’s
4416 18th St
San Francisco, CA 94114
Sizzling Eggplant
Bean Curd with Mushrooms
Pot Stickers
Crispy Taro Rolls
Lucky Creation
854 Washington St
San Francisco, CA 94108
It’s remarkable how the most ubiquitous, seemly mundane ingredients can be utterly transformed with a fresh perspective. For example, eggplants show up in nearly every culture, every grocery store, and every cookbook. For the wide range of varieties available across the world, accompanied by the distinctive palate of flavors that each locale prefers, there’s truly an eggplant preparation for everyone. Despite the abundance of options, it seems we’re drawn back to the same recipes time and again, sticking to the familiar for the sake of simplicity. That was certainly the case for me, which is why the promise of an all-eggplant cooking class held both intrigue and skepticism. What new was there to learn about this staple vegetable that I naively presumed had already divulged its culinary secrets long ago?
The one way I would never have attempted to cook an eggplant turned out to be one of the most revolutionary. Believe it or not, steaming these burnished violet nightshades created one of the most superlative eggplant dishes to hit my plate in years. Previously ignorant to this dramatic metamorphosis, the idea of steamed eggplant sounded about as appealing as stewed gym socks. On the contrary, the softened and shredded fruit is downright silky, luxuriously caressing the tongue with unexpected richness.
Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat. Such complex flavors seem to contradict the simple procedure, but that’s the true beauty of this secret formula. This radical departure from the standard menu was right there all along, hidden in plain sight
Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat.
Adapted from Chef Philip Gelb
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All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Call it ramen 2.0, or perhaps a limited summer edition of everyone’s favorite noodle. Chilled ramen dishes are nearly as abundant and diverse as hot renditions, but are overwhelmingly underrated, uncelebrated and overlooked, in favor of more familiar preparations. Not all soups must emerge from the kitchen with a plume of steam, nor gently charred and still radiating heat. When it already feels like you’re standing in an oven just by opening up the front door, nothing hits the spot better than a refreshing bowl of ramen on ice, no matter the flavor.
They start out just as before, made of the very same stuff as their hot brethren and cooked in the same fashion. The difference is that after reaching the perfect state of toothsome tenderness, the spry young strands are immediately plunged into a shock of ice-cold water, simultaneously arresting the cooking process and dropping the temperature down quite a few degrees. Expertly guided once again by acclaimed chef and noodle master Philip Gelb, the results were practically instant- But clearly far superior.
Confronted with a bowlful of fresh, naked noodles, the options of embellishment are simply overwhelming. Every Asian culture has their own unique summertime staples that color the humble alkaline noodles with a rainbow of different flavors. Starting simple, the Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance.
Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable. Though tempting, don’t even dream of taking a shortcut and buying prepared soymilk; once you’ve gone through the trouble of making your own ramen, soaking a few beans should be no big deal.
Finally, bringing the heat through bold spices but no actual fire, Szechuan Sesame Noodles are the most intense yet crowd-pleasing way to cool your noodles. Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.
It would be impossible to pick one favorite from these three completely unique takes on the cold ramen noodle. Luckily, Chef Philip was generous enough to offer his recipes for all of them, so you don’t have to choose. Bear in mind that each preparation will need a new batch of ramen noodles and serve about four hungry eaters.
Now there’s no reason you can’t keep your cool this summer, and still do it in good taste.
Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance. Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable. Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.
Yield: Makes 4 Servings
Japanese Cold Noodles with Dipping Sauce
No Ratings
Cook Time
5 minutes
Additional Time
2 hours
Total Time
2 hours 5 minutes
Ingredients
Dipping Sauce:
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1322mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 4g
Yield: Makes 4 Servings
Kon Gook Soo / Kongguksu (Korean Cold Soybean Noodle Soup)
No Ratings
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
8 hours
Total Time
8 hours 30 minutes
Ingredients
Kon Gook Soo / Kongguksu (Cold Soybean Noodle Soup)
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 145Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 545mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 10g
Yield: Makes 4 Servings
Cold Szechuan Sesame Noodles
No Ratings
Prep Time
4 minutes
Cook Time
1 minute
Total Time
5 minutes
Ingredients
Sesame Sauce:
Garnish:
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 147Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 822mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 7g
The title of “fried rice” is really a misnomer in most cases. Across a wide sampling of restaurant offerings from high- to low-end, this perennial takeout staple rarely, if ever, approaches a state close to being fried. Not deep fried, not pan fried, and in the worse cases, barely even sauteed. Merely warmed in a hot wok at best, it’s little more than a pile of stale, soy sauce-soaked leftovers tossed with a few limp vegetables if you’re lucky. While it’s true that even the worst fried rice is still reasonably satisfying, fulfilling the starchy component of a typically greasy meal in need of a carbohydrate foil, rarely does it stand out as extraordinary. Such a shame that this staple isn’t given just an extra ounce of respect to elevate it beyond the realm of mediocrity.
The trouble is, there’s a real art to crafting actual fried rice, complete with chewy clusters and crispy edges, and a certain brand of bravery required to crank up the heat to high. It’s not actually difficult, but demands a bit more finesse than simply tossing a bunch of grains into a skillet.
It’s the kind of anything goes dish where no recipe is needed, and pretty much every vegetable addition tastes good. As long as there’s a healthy splash of soy sauce, perhaps a bit of sauteed garlic and ginger, you really can’t go wrong. The real beauty of fried rice is its versatility, no matter how you dress it up or down.
If you’re looking for an excuse to celebrate, you needn’t look far. Before the glow of one jubilant holiday fete can fully fade from view, yet another occasion to rejoice arises from its ashes. Depending on which traditions you hold dear, you could easily keep the party going 365 days a year, without even delving into the more dubious list of unofficial observances. Keeping up with the standard routine is hard enough on an average day, but a calendar peppered at random with noteworthy events can become downright intimidating.
Mardi Gras and the Lunar New Year happen to fall on consecutive days this year, each arriving with a riot of colors, rituals, and lucky foods. Pressed for time and sufficient enthusiasm to properly honor both, I was suddenly struck by one unlikely common thread, uniting Creole and Chinese customs: Pancakes.
Fat Tuesday earns its moniker for all the indulgent edibles typically served during the festivities, particularly pancakes. Fluffy, flat, big, or small, every unique twist on the humble breakfast cake is welcomed with open arms- And a sticky pitcher of thick maple syrup. Less common but no less appreciated are savory renditions, ideal for balancing out the inevitable deluge of sugary sweets.
Chinese pancakes exemplify the pinnacle of pancake perfection for revelers craving salty snacks instead of desserts. Impossibly thin, flaky layers cradle flecks of green onion, just assertive enough to be heard above the baseline of nutty toasted sesame. Built upon the simplest of ingredients and just undeniably, apologetically rich, each narrow wedge tastes like a joyous carnival all by itself.
Clearly, it was high time for these two cultures to become acquainted.
Unexpected Cajun and Creole flavors infuse this time-honored dim sum addition, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices, ranging from warming to immolating. Once blended and melded the resulting harmony of heat could easily become a new standby to accompany any cuisine.
Ala Madigra and Gong Hey Fat Choy!
Unexpected Cajun and Creole flavors infuse meet in scallion pancakes, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices draws new life into this dim sum staple.
