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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

The Real 50’s Diner

Westlake Coffee Shop is a classic 50’s diner, with counter, booths, and middle-aged waitresses in uniforms. While the whole thing is neat and clean and all that, it retains the distinct flavor of genuine 50’s atmosphere–as opposed to retro faux joints, like Johnny Rockets. And the food is slightly greasy, in a good way, says larochelle.

$10 (including tip) will get you eggs with corned beef hash, hash browns, sourdough toast, and coffee. Eggs are perfectly done, made with individual egg pans so you get that nice medium-done yolk with no burning on the white. Hash browns are nicely crispy, and corned beef hash is of the beef-paste-mixed-with-potato-chunks variety. It’s in the spirit of canned corned beef hash, yet doesn’t taste canned.

Westlake Coffee Shop [Peninsula]
52 Park Plaza Dr., Daly City
650-992-5110
Map

Board Links: The Diner that time Forgot – Westlake Coffee Shop Daly City, CA – delightfully greasy

Fabulous Filipino Breakfast

There is stunning, addictive, soul-satisfying Filipino breakfast to be had at Eva’s Meal Stop and Mini Mart, says rworange.

First of all, this is a JOINT. Expect a chow-adventure, not linens and table service. Ambiance is basically that of a, well, Filipino 7-11, with styrofoam take-out trays. There are a few tables, but mostly this is a take-out joint.

$2.95 gets you their standard breakfast, including tasty garlic rice, tomatoes, an egg, and your choice of breakfast meats. Both meats are stunning. One choice is longsilog–two truly excellent course-ground garlic sausages, plump and beautiful. The other is tosilog–sweetened, cured pork slices (think thick-sliced glazed bacon, without the fat). There are also fresh lumpia, the only lumpia rworange has ever liked. It’s basically a massive Filipino egg roll, chock full of cubed chicken, garlic, diced peanuts, and lots of fresh veggies, including green beans, lettuce, garbanzos, carrots, and even some sweet crunchy jicama. Their lumpia are carefully wrapped in white paper to keep the wrapper from drying out. The breakfast is completely and utterly absorbing.

For $3.95, you score the deluxe breakfast, with your choice of fish in place of breakfast meat. They also do a 14-item steam tray for lunch. Lunch prices are the same–$2.95 for a standard lunch, and $3.95 for a deluxe lunch.

Eva is super-helpful to non-Filipinos. She’ll explain what everything is, and how you’re supposed to eat it.

Hours:
Mon-Fri: 8 a.m.-8 p.m.
Sat-Sun: 8 a.m.-7 p.m.

Eva’s Meal Stop and Mini Mart [East Bay]
2511 San Pablo Ave., Pinole
510-741-8318
Map

Board Links: Pinole–Wonderful Eva’s $2.95 Filipino Breakfast

An Oasis of Spice in Orange County

Tropika seems like a mirage in the middle of Orange County: white linen, full bar, and authentically spicy Malaysian food. And did we mention that it’s in Orange County? elmomonster checked it out and confirmed its culinary cred.

Start with roti prata (also known as roti canai), a classic snack with Indian roots. “Similar to naan, but stretched impossibly thin, the texture of roti is flour tortilla meets phyllo dough–crisp and crackly at its periphery, paper-thin and chewy throughout.” Dip it in the aromatic red curry with chicken and potato.

Tropika does a spot-on version of nasi lemak, rice cooked with coconut milk, so richly flavored you could eat it alone. But you don’t have to, since it comes with chunks of deep-fried chicken steeped in spicy red curry, fried anchovies with peanuts in sambal (chile paste), and hard-boiled egg and cucumbers to balance out the heat.

Rendang beef, a dish beloved in Indonesia as well as Malaysia, is braised in coconut milk with ginger, garlic, coriander and lemongrass. Tropika’s rendang is properly falling-apart tender, the sauce reduced to a sticky brown paste. The spices are as sharp as a hot blade, sharper than even the mellower Indonesian style.

Seafood hor fun is more subtle and nuanced, flat rice noodles stir-fried and sluiced with a velvety gravy, with shrimp, squid, scallops and baby bok choy mixed in.

At lunch, soup (a tangy broth stocked with vegetables) and salad come with all dishes. For less adventurous dining companions, there’s also pad Thai (the restaurant bills itself as Malaysian and Thai cuisine), and it’s pretty tasty.

Roti prata is $3.25, nasi lemak is $8, beef rendang is $13, and hor fun is $9.

Tropika [South OC]
17460 E. 17th St., Yorba/Enderle, Tustin
714-505-9908

http://www.tropika.com

Map

Board Links: Tropika in Tustin–New Malaysian Restaurant for O.C.–Review with PHOTOS

Skyway: Malaysian Spice in New York Chinatown

Skyway is one of New York’s top options for the spicy-sour-sweet chow of Malaysia. Best in Manhattan, says Pan, who recommends chicken or beef satay, roti telur (egg and onion pancake with chicken curry), and pasembur (shrimp pancake, tofu, egg, and jellyfish with vegetables), among other things.

“Really, really good,” raves mdog, who loves mango chicken and mee siam (stir-fried rice noodles with shrimp, egg, and tofu). Mike Lee finds Skyway better overall than New Malaysia and Jaya–though he has a soft spot for New Malaysia’s Hainan chicken rice and Jaya’s prawn mee noodles.

Skyway [Chinatown]
formerly Proton Saga
11 Allen St., near Canal St., Manhattan
212-625-1163
Map

New Malaysia Restaurant [Chinatown]
48 Bowery, in the Chinatown Arcade, #28, Manhattan
212-964-0284
Map

Jaya Malaysian Restaurant [Chinatown]
90 Baxter St., between Walker and White, Manhattan
212-219-3331
Map

Board Links: great Malaysian!!
Skyway Malaysian (On Allen and Canal)

Handmade Noodle Discovery at the Flushing Mall

Even regulars at the Flushing Mall food court may have missed its handmade noodle vendor, which is outside the food court proper, farther east and south toward the 39th Avenue entrance. Those who’ve discovered it have one more source for terrific hand-pulled, knife-cut wheat noodles, served in soup (with meat sauce, beef tendon, shredded or roast pork, chicken, duck, seafood, etc.) or pan-fried (with seafood, sliced or roast pork, beef, chicken, etc.). The menu, much of it only in Chinese, also offers dumplings and more.

“The hand-drawn noodle place is wonderful!” sighs ZenFoodist, who goes for beef brisket noodle soup. She recommends putting together a combo meal from this place and the Korean-Chinese dumpling stall upstairs amid the mall’s street-level retail shops. Its dumplings are fresh-made and fantastic–try the one with shrimp, pork, sea cucumber and chives–but don’t miss the accompanying spicy cabbage salad and exceptionally tasty dipping sauce. “We always come here and we are never disappointed,” ZenFoodist adds.

Hand-drawn noodle vendor [Flushing]
Flushing Mall food court, booth C26
133-31 39th Ave., between Prince St. and College Point Blvd., lower level, Flushing, Queens
646-201-8153
Map

Korean-Chinese dumpling vendor [Flushing]
Flushing Mall, street level, booth M38
133-31 39th Ave., between Prince St. and College Point Blvd., Flushing, Queens
718-358-1478
Map

Board Links: Flushing food courts?

The Many Lives of a Vanilla Bean

Vanilla beans are expensive, but you can reuse a single pod and still extract lots of flavor. Here’s the proper sequence to make the most of the declining results:

First use:
Scrape out the beans for a potent wallop of vanilla.

Second use:
Steep the seedless pod in a liquid (e.g., milk for ice cream for custard, juice or wine for poaching fruit). Then rinse thoroughly and let dry on a countertop.

Third use:
“Store” the pod for a while to produce a subtle hint of vanilla: in your sugar jar to make vanilla sugar (perfect for baking or sprinkling); in a bottle of maple syrup; in your vanilla extract (to pump up its flavor); or in a mason jar of bourbon, brandy, or rum (the more pods the better) to create your own homemade vanilla “extract.”

Board Links: Use or toss this used vanilla bean?

The Iceman Cometh

Well, that’s settled: The best way to have lots of good-tasting ice is to buy it by the bag. If you have the freezer space, keep a spare bag for iced drink emergencies. Keep the rest in a covered container, or in large ziplocs.

Making your own ice using filtered water (like Brita) may help the taste, but there’s always the risk of it picking up off flavors during the freezing process, from other items in the freezer.

Janet says an ice-making refrigerator is worth the money. Maytag has a model with a water filter in it that really makes a difference.

Board Links: Buying bags of ice

Sweet Tea

Sweet tea is a southern staple, and there’s a good reason it’s called sweet tea, not iced tea. It’s real sweet; not just sweet, but sweeeet. It’s not all about sugar, though. Proper preparation and the right kind of tea are even more important, say chowhounds.

While the best hot brewed tea is made with loose leaves, southern sweet tea always begins with tea bags. Any good black tea will do, but there are specific brands hounds recommend. Luzianne tea, a New Orleans product, is blended especially for making iced tea, and will stay clear, says Candy, who warns that Assam teas make for cloudy iced tea. The ultimate tea for iced tea is from Charleston Tea Plantation (available as <a href=”http://www.bigelowtea.com/shop/details.cfm?si=1&sc=1&pi=00353
”>American Classic Tea from Bigelow). This, says Danna, is the only tea grown in the United States. “It smells sooooo good!”

Here’s how to make sweet tea:

Boil 4 cups of water with 1 cup of sugar. Add 10 regular-size tea bags, remove from heat and cover. Let sit until cool, then pluck out the the bags (don’t squeeze them, or you’ll make the tea cloudy). Pour into a gallon-size pitcher and fill with water or refrigerate the concentrate to make one glass at a time. It will only keep for a couple of days (LisaAZ).

Interesting tip: oc climber adds a pinch of baking soda to the boiling water to smooth out the tannins.

Becca Porter offers an alternate method: Put 4 cups of water in a medium saucepan. Add three tea bags, and turn the heat to medium. When bubbles form on the edge, pour the solution into a pitcher, and discard the tea bags. Stir in 1/2 to 3/4 cups sugar. Add two quarts cold water, and stir. Serve over ice. Becca prefers Lipton tea bags.

Board Links: sweet tea

Best, Tightest Clips for Bags ‘O Chips (And Other Stuff)

Closing opened bags of chips, cereal, and crackers extra-tight is of paramount importance to those who value crispness. The problem is that most so-called “chip clips” sold in the supermarket really don’t do the job.

Many Chowhounds head to the office supply store for large binder clips, which are “super strong, super cheap, and they look decent,” says Dommy. They come in handy for all sorts of kitchen uses (tightly sealing milk cartons to preserves freshness, folding and closing plastic packages of beans, rice, pasta, etc.). You can clip a “freeze date” note to packages in the freezer (val anne c).

Others rely on old-fashioned clothes pins–either the standard or French types–to clamp bags shut.

Swedish-made Twixit! clips are hinged plastic clips that come in various sizes. They clamp tight and create an airtight seal on bags, ranging from chips to bread, to frozen fruits and veggies, standing in for twist-ties as well as chip clips. They’re microwave and dishwasher safe. Caitlin McGrath is lost without them. Order a set of 27 Twixit! clips online.

Board Links: any good chip clips?

Chow 101: Vinegar

There’s a range of vinegar out there. Hounds survey the options.

Rice vinegar, made from fermented rice, is mild and slightly sweet. It’s used a lot in Asian cooking.

Balsamic vinegars can be exquisite (and exquisitely expensive). The fancy ones are aged for years in barrels, and are syrupy and sweet. Industrial balsamics are good all-purpose, dark-colored vinegars.

Minus 8 vinegar is made in Canada from grapes picked at -8 degrees centigrade. It’s expensive and hard to find. You can sip this stuff alone like an aperitif, but it’s good with foie gras, and fruit. You’ll find some recipes on their web site.
Champagne, sherry, and red or white wine vinegars are very nice.

Look for “verjus”, a sour liquid made from unripe fruit (mainly grapes). It comes in red or white, and is used like vinegar. It’s light and has the advantage of not clashing with wine (as vinegars do).

Asian markets are a good source of inexpensive vinegars. Try a brown rice vinegar or one of the red vinegars. liu says they all have different personalities.

A few drops of a light vinegar will bring out the flavor of a good olive oil, notes Richard.

Board Links: Balsamic Vinegar