Here is a bit more info on Baijimo(the Bread) and Roujiamo(the Sandwich)
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I was gifted a couple of chicken carcasses after a church dinner last night. I used them to make a chicken soup for lunch today. This is the finished product:
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It’s the last Friday of Lent, which means Cajun shrimp taco for lunch.
Well — ONE shrimp taco, plus one pork & one brisket, bc we’re heathens 
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The “bun” is a baked Flatbread in the Xi’an style. Often hand torn to smaller bits to bulk up a soup.
I prefer the flaky versions in other styles. Had a shatteringly crisp one in Foshan, almost like a good croissant.
@linguafood not sure what the proper garlic technique is. I peeled mine. When I roast or soup them back home, I often eat the entire cloves, skins and all.
From the hotel dinner buffet a couple nights ago.
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banana ketchup ?
Yep, banana ketchup and hotdogs
How did you like the banana ketchup - it tends to make dishes a bit (too much) on the sweet side for us
Yeah it definitely is sweet (I used Jufran brand), but you can’t really have Filipino spaghetti without it as its supposed to be sweet and savory. There’s also regular tomato sauce in there, tomato paste, and ground beef as well. This is the recipe I followed IIRC:
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’ ME South East Asian Cuisine ’ - Hugely disappointing take-out lunch
It’shas been quite a while since I last ate at this Richmond Hill, one-of-a-kind, SE Asian Cuisine Restaurant.
Browsing through my last year’s Orient food crawl photo album, the sight of the killer ‘Beef Randang’ dish ( see photo ) I had at Taipei’s Sate House brought back ‘saliva inducing’ craving and fond memory and an urge to grab a similar dish from somewhere to fix this sudden yearning. Recalling ‘ME SE Asian’ is just down the road from me, I decided to order a take-out Beef Randang & Rice luncheon Bento box for the cure.
Man! What a huge let-down! The quality and taste of this GTA rendition was simply night and day when compared to the award winning Taipei creation! If the latter was a 10 out of 10, the maximum rating I would give to this inferior Richmond Hill version would be a barely passable 6?!
Beside possessing an only attractive coconut taste component from the shredded coconut used, the mild, complexity-lacking, curry-esque stew was ho-hum and nothing to write home about. The beef, though tender was one dimensional, overly fibrous and chewy…inordinately lean and missing some desired fatty, gelatinous /tendon components. The portion was pitifully small and the sauce inadequate!
The accompanying Prawn crackers condiments lacked crispiness, the texture, soggy and chewy. A tasteless, halved boiled egg was added to the mix and IMO, totally irrelevant!
For $21.00 ME was charging for this pathetic offering, I could have gotten myself a much more delicious Curry Beef Brisket and rice plus an iced coffee from the myriads of Vietnamese Pho houses in the area and still have a dollar or two change back!
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Guess they should change their name to MEH.
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Leftover bavette steak with horseradish sauce and onions on a brioche-ish roll; candied sweet pickles.
I got the bavette steak from Snake River Farms - it was really too big for me (2.5 lbs) but it was frozen so I couldn’t re-portion it to freeze without thawing and the refreezing the uncooked meat. So I reverse seared the whole thing. No, it isn’t raw. It was can you believe it 125 in numerous places. That was dinner last night. I reheated the slices for the sandwich by putting them in a plastic bag and putting the bag a bowl in the sink with very hot tap water.
The steak was fabulous- so tender and flavorful. I just wish the steaks were available in smaller portions.
I’m so happy when I can eat something that doesn’t taste bitter (my post -stroke default). I wonder if it was the horseradish sauce?
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I’m so happy for you and your delicious lunch! I’ve heard great stuff about Snake River Farms.
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The meat I’ve gotten sis great. But size wise it’s really too big for me.
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Salmon fillet gently poached in a coconut milk, lime, and shawarma spiced sauce, with cucumber and crispy salmon skin.
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Skillet quesadilla - 2 tortillas filled with smoked turkey thin-sliced deli meat and 3-cheese Mexican shredded cheese, flipped to toast both sides then sliced with a pizza cutter. I’d forgotten how easy and good these are. Served with guac and salsa, plus Sunday leftover sides - cold pea salad, devilled eggs, relish tray veggies,
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