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During pandemic, we walked 2 hours to House of Pancake in the Sunset District of San Francisco, CA. again to get their beef pancake 牛肉餡餅 (not the beef pancake roll which I have made before, but just the pancake). It was sooooo juicy and well-flavored that it is totally worth walking another 2 hours to […]
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Cheap, common, yet well-known braised beef flank with radish 蘿蔔牛腩 can be found either as street foods or as well-plated delicacy in Cantonese restaurants, dim sum, lunch, or dinner. It might sound abstract but this dish really represents Cantonese value and spirits: low-key in life, but not low-quality.
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Couple’s Delight or Fuqi Feipian (Szechuan) / 夫妻肺片(川菜) is one of the two side dishes that I always order in Szechuan restaurants. ? Anecdote about this dish: originally, the “Fei 肺” (lung) in the dish name is originally another Chinese character “廢” (waste) with the same pronunciation, referring to all the organs (beef tongue, beef tripe, beef heart, etc. ) used in the dish. These parts are not the most valuable and used to be discarded as waste, until a couple followed by many other chefs transformed them, crowned this representative Szechuan cold dish today, and thus changed the character from “waste” to “lung”, hinting the organs used in the dish, STILL! Lung is not usually used!
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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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There is a super famous Galbi Jjim restaurant near me and the line is usually 3+ hours.. Now during quarantine, I miss their food and decided to make Galbi Jjim! Since this was my first time making Galbi Jjim, and my housemates all love this dish from the nearby restaurant, I was under great expectation from them to cook it YUMMY. Didn’t want to mess up, I followed Chef Paik’s recipe (linked below) STRICTLY using a scale to measure sauce ingredients by grams 🙂 Result turned out awesomely tasty!
