c

CYL's Profile

Title Last Reply

Roasted Garlic Crab [split from SF Bay]

I put a stick of butter in my wok at low heat, add 3-4 cloves of chopped garlic until it becomes aromatic. Add a couple teaspoons of black pepper and chicken bouillon and a pinch of sugar. Add pieces of cracked crab, turn heat up to medium and swish everything around until the seasoning has permeated into the meat of the crab. I then transfer the contents of the wok to a baking pan and bake in the oven at 350 degrees for about 30 minutes. I serve the crab with garlic noodles.

Do a Goggle search and you will find many recipes on the web. Choose one that appeals to you most and/or improvise to the easiest approach. It's not all that strictly critical or difficult to make oven roasted garlic crab.

Nov 30, 2012
CYL in Home Cooking

Dungeness Crab Prices 2012

$3.99/lb at New Wing Yuen Market in Sunnyvale. Feisty, averaging 2 lbs.

1. Find Me A Big One!
2. Feisty
3. Roasted Garlic Crab

Nov 30, 2012
CYL in San Francisco Bay Area

Ming Kee (formerly Happy Bakery), Hong Kong Style B-B-Q in San Francisco

I could not have stated it better! Am totally in synch with your observations.

Nov 28, 2012
CYL in San Francisco Bay Area

Ming Kee (formerly Happy Bakery), Hong Kong Style B-B-Q in San Francisco

As the dour chopper always ask me, I got the "po doung"/ regular chicken. I have tried the "wong mo gai" /free range chicken before and did not seem to like it as much.

Nov 27, 2012
CYL in San Francisco Bay Area

Ming Kee (formerly Happy Bakery), Hong Kong Style B-B-Q in San Francisco

My big disappointment was that my soy sauce chicken favorite did not seem to come up to that at the Happy Bakery and Deli at the old Ocean Avenue location. Don't know when I'll be up to the city to try again. Waiting to see other Chowhounder postings and comments.

Nov 27, 2012
CYL in San Francisco Bay Area

Ming Kee (formerly Happy Bakery), Hong Kong Style B-B-Q in San Francisco

Thank you for the info. When NHK moved a couple of blocks up the avenues, I did buy roast duck at the new place (LHT) a couple of times. I also was aware TK had a menu similar to NHK but did not try it (much more elaborate than the new Ming Kee of today). I was neither impressed or attracted by either Lam Hoa Thuan or Toon Kee for some reasons - perhaps it was a subconscious feung shui sort of phenomena????

Nov 27, 2012
CYL in San Francisco Bay Area

Dungeness Crab Prices 2012

$4.45/lb at Marina Foods in San Mateo. I got two at around 2 lbs each. I always ask to see the crab first, if possible, to make sure it has all the legs and for how lively the crab is. The second one wasn't active enough to suit me, so I told him to give me another, more lively guy. He complied begrudgingly so.

Nov 18, 2012
CYL in San Francisco Bay Area

Ming Kee (formerly Happy Bakery), Hong Kong Style B-B-Q in San Francisco

This is the first posting I’ve seen on Chowhound regarding Happy Bakery and Deli post fire.

Two weeks prior to the fire, I went up into S. F. and visited Happy Bakery and Deli on Ocean Avenue. The soy sauce chicken was as good as ever and the roast goose was pretty good (better than a previous try – juicy!). After the fire, there was a posting on Yelp which said that Happy Bakery and Deli was reopening at 2181 Irving.

When I went to the spot, I recognized it as the old familiar corner where it used to be the New Hai Ky Restaurant, one of my old favorite places I used to go for roast duck. I saw no signs indicating that it 2181 Irving was now the new Happy Bakery and Deli. I got in line and geared my defenses against all the shoving and pushing by the little old ladies next to me – feels the good old days! I asked the person next to me if this was the new HB&D? He had no answer. I finally made my way up and recognized the bbq chopper as that same old dour guy at HB&D that used to chop up my order (never thought I would be glad to see him again!) – that was the only indication that Ming Kee might be connected to HB&D at all. I bought half a soy sauce chicken and a half Gwei Fei Gai. Then, I spied a small line for roast goose on the sign posted up the wall. I was happy I managed to get half a goose!

What I bought looked good, but I was disappointed in that it was lacking in taste as before. It was O.K., but I did not think any of it would be considered as outstanding as at HB&D! I was not impressed with the Ming Kee Restaurant itself; there were only a few people eating in, a sharp contrast to the hustle and bustle at the New Hai Ky. I will not consider returning to Ming Kee for a while!

Nov 18, 2012
CYL in San Francisco Bay Area

Dungeness Crab Prices 2012

$6.00/lb, at 99Ranch in Mountain View. They do not look very big.

Nov 17, 2012
CYL in San Francisco Bay Area

Chowdown at Ming's Diner Report (San Francisco)

A group of six visited Ming’s Diner earlier this year in late July for lunch. We ordered the $58 seafood set meal for 4-6. Attached are photos.

Seafood w/Tofu Soup
Salt & Pepper Prawns in the Shell
Steamed Oysters w/Black Bean Sauce
Clams in Super Soup
Calamari w/Tender Green
Baked Crab w/Ginger & Scallion
Fried Flounder

The stuffed chicken was ordered to supplement the set diner menu on the spot, it was not reserved in advance (was able to get it several times this year both eating in and on take-out without missing a chicken). The stuffing in the chicken in July was especially good; it had more than the usual amount of lop cheong sausage.

There are two printed to go menus at the front desk, both written in Chinese. One menu lists 22 Chef Special dishes from 7.25 to 10.50 (incl glutinous rice spring chicken at 8.25) and 36 dishes priced at 6.75 each. The other menu lists 42 vegetarian dishes from 6.95 t0 13.50 (pea sprouts is the expensive one!).

Ming’s Diner used to have a nice special vegetarian mock goose dish. It is no longer listed on the menu. I did not have the opportunity to order it or ask why and if it is still available. The “dragon ball”/ “pi pa (banjo) tofu,” which we did not ordered this particular visit, is another of their vegetarian menu specials.

After the Ming’s Diner lunch, to make the most of our trip to S. F., we too had gelato dessert further down Taraval Street at Marco Polo, and finished off at the old Happy Bakery and Deli (before fire) at Ocean Ave with half a real roast goose and half a soya chicken.

Oct 18, 2012
CYL in San Francisco Bay Area

Duck eggs

Got duck eggs at 99 Ranch at 79 cents an egg. Brined to get salted duck eggs. The yolk turned out great!

Oct 06, 2012
CYL in San Francisco Bay Area

Whole Chicken Stuffed with Sticky Rice - SF Dish of the Month (Oct 2012)

糯米春雞 “Nor Mai Churn Gai” - Sweet Rice Stuffed Poussin (spring chicken).

The stuffed spring young chicken is only $8.25. It is upwards to $30 and above for the large chicken version (and it has to be ordered in advance). It was only $6.50 four years ago when Yimster first revealed Ming’s Diner to the Chowhound world. It’s a whole, young stuffed chicken - two wings, two legs and entire body spread flat covering a 10 inch plate and is 1-1/2 to 2 inches high. I’ve had it again on multiple occasions during the last several months – both in the restaurant and on take-out. The deep fried skin was very crispy and the stuffing was moist and tasty with shredded chicken, chopped lop cheong sausage and dried shrimp bits throughout. Ming’s Diner has both - the spring chicken, perfect for small groups and the large chicken to suit larger banquet-size gatherings.

Oct 01, 2012
CYL in San Francisco Bay Area

Whole Chicken Stuffed with Sticky Rice - SF Dish of the Month (Oct 2012)

Ngoh Mai Churn Gai (Churn for Spring) - glutinous rice Spring chicken.

Oct 01, 2012
CYL in San Francisco Bay Area

Whole Chicken Stuffed with Sticky Rice - SF Dish of the Month (Oct 2012)

Ming's Diner 's tasty glutinous rice stuffed spring chicken is easy on the budget at $8.25 and fits well as a dish to share within a meal for a group of 4-6 (see attach pic). It may only be listed in Chinese only on the menu however, so one may have to ask for it if one does not read or speak the language.

Alternatively, I have also purchased it as just a single take-out order. Advance ordering is not necessary. Leave the top of the take-out box uncovered in transport to preserve the crispy skin as much as possible prior to reaching home and consumption.

Oct 01, 2012
CYL in San Francisco Bay Area

Enormous Loquats Grown by Hank Wetzel (Healdsburg)

My loquat tree is producing big fruit as usual but it is not yielding as much fruit as last year. The loquats are ripening a little later but they are sweeter than last year. It's nice to be able to wait to pick the loquats as it ripens on the tree.

Jun 24, 2012
CYL in San Francisco Bay Area

Dry Fried Squid - who makes it, what's the Chinese name?, is there a recipe?

Upon further review, I missed the mark on what you were looking for, inadvertently and completely glossed over that what you were asking about is with dehydrated dried squid that is a stir fry, not a deep fried fresh squid with batter in the case of the assumed, more common S & P squid. To further complicate the issue, the term “dried fried’ in Chinese often connotes a technique of simply deep frying with batter with an ingredient with minimal moisture in order to achieve crispiness. A very popular dish, as such, is a deep fried whole flounder (in Chinese, its called “gone gin lone lay,” literally translated into “dry fried dragon’s tongue.”(in the eyes of the beholder!)

Scanning Kirin’s menu, under the seafood category, does reveals a “Fresh and Dried Squid with Tender Greens.” This is the only instance where I spotted dry squid on their menu. The Chinese characters, on the other hand, say it is tender greens but then say it is fresh squid only! No information is given on cooking method or nature of the sauce. I’ve seen "two kinds of squid" (fresh and dehydrated dried?) on other menus, but without a distinctive name or description of the sauce.

BTW, I did find salt and pepper squid on the Kirin menu. It’s listed under “Chef’s Special Dishes,” but not under “Seafood” category where I had expected it.

Finally, here is an interesting item I found on an internet search:

Ojingeochae bokkeum (lit. "stir-fried dried shredded squid") is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang (chili pepper paste) and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means "stir-fried". It is eaten as banchan (small side dishes) when having a meal with a bowl of cooked rice.

To sum up, I regret that I have not encountered and am personally not familiar the dish as you described, and cannot add further insight.

Dec 28, 2011
CYL in San Francisco Bay Area

Dry Fried Squid - who makes it, what's the Chinese name?, is there a recipe?

I looked at my copy of the Kirn menu and was surprised not to see it listed. I believe the dish that you are referring to is salt pepper squid/calamari. It’s called “jill yim sin yow” (pepper salt fresh squid). Salt pepper dishes are common in Chinese restaurants – salt pepper squid, shrimp, chicken wings, fish, frog, crab, tofu, eggplant, etc., etc.. Kirin even has 8 other S & P dishes listed while not listing squid!

Cut, fresh squid is dredged in a flour, cornstarch mixture and first deep fried in hot oil. Secondly, put a little bit of oil in a pan or wok, add salt, garlic, and slices of jalapeno pepper, swish it around; finally, add the fried squid and give it a quick toss to add the S & P flavoring to the fried squid and remove. It is a cheap and not difficult dish to make at home.

Here is a video

http://www.sbs.com.au/food/recipe/48/...

Dec 26, 2011
CYL in San Francisco Bay Area

Looking for fried won tons in SF or peninsula

While in San Mateo this morning, I took the opportunity of making a stop at Silver Lake and grabbing yet another takeout of their “fried won ton in soup” (tung tao yee ton). It comes awfully close to the comfort food favorite at Sun Hung Heung in old S. F. Chinatown. The attached photo shows what remained after two bowlfuls have been consumed - about a third of the original total. The fried won tons are pork filled and there are roughly about ten to a dozen pieces. The soup is a chicken-based, thick, broth which is garnished with bits of chopped cuttlefish and squid, egg white, and button mushrooms. It is No. 24 on their lunch menu.

Nov 17, 2011
CYL in San Francisco Bay Area

What was the name of that restaurant?

Ernie's

Oct 14, 2011
CYL in San Francisco Bay Area

Cooking Papa (Foster City)

The intent of inserting pictures was to complement discussions. I agree that it takes both written material and pictures to better convey the story. Pictures can neither describe taste or texture, or the freshness of the ingredients. Quotations tend to exaggeration or may not be truly appropriate to the situation; therefore, they should not be taken literally, but seasoned often with a grain of salt.

Aug 23, 2011
CYL in San Francisco Bay Area

Cooking Papa (Foster City)

(一畫勝千言)………. "One picture is worth ten thousand words"

"Un bon croquis vaut mieux qu'un long discours" …….. "A good sketch is better than a long speech”

N1 – Shrimp Won Ton
N2 – Shrimp Dumpling Soup
N5 – Won Ton and Dumpling Soup
B2 – Half Peking duck
P1 – Chicken and Roasted Duck Porridge
D51 – Hong Kong Style Egg Puff

Aug 22, 2011
CYL in San Francisco Bay Area

Uncle's Cafe (Waverly St.) Has New Owners

The apple pie ($1.00) which was best known in old S. F. Chinatown was from Sun Wah Kue, not Uncle’s! Apple pie was to Sun Wah Kue in the old days as custard egg tarts is to Golden Gate bakery today! The items from Sun Wah Kue’s old bakery (Baker Leong), also included sugar donuts, custard, orange and pineapple pies (~$1.50), cup, marble, and peanut cakes, and banana and strawberry shortcakes (~$2.00). They made fabulous waffles for breakfast topped simply with sugar and butter rather than syrup (~ $0.35, w/coffee).

Delicious three course meals featured prime rib (was $1.75), fry chicken, oxtail stew, and hamburger steak included soup, entrée with mashed potatoes or rice, vegetable, a biscuit (“wet” variety), and a choice of pie or jello for dessert.

Uncle's came into being long after Sun Wah Kue was established.

Pictures inside old Sun Wah Kue
http://www.flickr.com/photos/21491133@N02/3112715649/ (Pic by Louie Photo

)

Old Chowdown discussion on Sun Wah Kue and Uncles’s by Cynthia, Yimster, Melanie Wong, Gary Soup, Chow Fun, CYL, et al:
http://chowhound.chow.com/topics/30260

Discussions to recreate orange pie recipe
http://chowhound.chow.com/topics/4566...

Aug 14, 2011
CYL in San Francisco Bay Area

Cooking Papa (Foster City)

Ample parking and acoustics to enable making conversation within are pluses over the Santa Clara location. Foster City has lagoon water scenery. Quality of food seem consistently good ala Santa Clara. The L7 Braised Pork Hock Lo Mein we had was a winner!

Aug 11, 2011
CYL in San Francisco Bay Area

Oldest Chinese Restaurant in Bay Area

"Hittell's Handbook 0f Pacific Coast Travel," by John Shertzer Hittell had this account of San Francisco's leading Chinese Restaurant in 1885:

The Hang Fer Low Restaurant, on Dupont street, between Clay and Sacramento, is the Delmonico's of Chinatown. The second floor of this and other leading restaurants is set apart for regular boarders, who pay by the week or month. The upper floor, for the accommodation of the more wealthy guests, is divided into apartments by movable partitions, curiously carved and lacquered. The chairs and tables, chandeliers, stained window panes, and even the cooking utensils used at this restaurant were nearly all imported from China. Here dinner parties, costing from $20 to $100 for half a dozen guests, are frequently given by wealthy Chinamen. When the latter sum is paid, the entire upper floor is set apart for their accommodation, and the dinner sometimes lasts from 2 P. M. till midnight, with intervals between the courses, during which the guests step out to take an airing, or to transact business. Among the delicacies served on such occasions are bird's nest soup, shark's fins, Taranaki fungus (which grows on a New Zealand tree), Chinese terrapin, Chinese goose, Chinese quail, fish brains, tender shoots of bamboo, various vegetables strange to American eyes, and arrack,(a distilled liquor made of rice). Champagne, sherry oysters, chicken, pigeon, sucking pig, and other solids and liquids familiar to the European palate, also find their places at the feast. The tables are decorated with satin screens or hangings on one side; the balconies or smoking rooms are illuminated by colored lanterns; and Chinese music adds to the charms of the entertainment.

Hang Fer Low was located at 713 Dupont Street (now Grant Avenue) prior to the Great Earthquake of 1906, and moved to 725 Grant Avenue after the quake. Somewhere along the way the spelling of the name was changed to the risible Hang Far Low, and in the 1950's, perhaps tired of the low humor the name engendered, it changed its name to the Four Seas. It still exists today, but has long been overshadowed by other Chinatown restaurants.

-----
Four Seas
731 Grant Ave, San Francisco, CA 94108

Jun 28, 2011
CYL in San Francisco Bay Area

Oldest Chinese Restaurant in Bay Area

I believe Sam Wo first opened in 1907, after the big earthquake.

-----
Sam Wo Restaurant
813 Washington Street, San Francisco, CA 94108

Jun 28, 2011
CYL in San Francisco Bay Area

Oldest Chinese Restaurant in Bay Area

I believe the Hang Far Low is one of the oldest if not the oldest. Was at 713 Dupont Street before the 1906 eartnquake, moved to 725 Grant Avenue after. Became the Four Seas about 1950.

-----
Four Seas
731 Grant Ave, San Francisco, CA 94108

Jun 27, 2011
CYL in San Francisco Bay Area

Where to buy char siu on the Peninsula?

Regardless of where you go, the “decency” of char sieu is, after all, a matter of personal liking. Some prefer it fat (”fei di”), some prefer it lean (“sau di”), and many prefer it in-between, equally marbleized (“boon fei sau”). Some also like the edges of their char sieu with some charring. Be cognizance what you and your guests’ preferences are; specifically request your desires upon purchase or ordering to maximize the decency of what you get!

Jun 25, 2011
CYL in San Francisco Bay Area

Zapp's Potato Chips at Cost Plus

Mountain View CPWM has Cajun Dill Gator-Tators, Spicy Cajun Crawtators, and Voodoo Gumbo (Limited Edition) flavors, 5,5 oz (156 grams), at 1.99 a bag.

Sales clerk said that it's only been the second time that they've had them and that he likes the Voodoo Gumbo flavor.

Jun 13, 2011
CYL in San Francisco Bay Area

Dongbei and Shanghainese at Bamboo Garden in Mountain View

The quality of the Xiao Long Bao at the bamboo Garden was a pleasant surprise the first time we were there. Today, it consistently stood out such that it had us believing that it rivaled if not surpassed that at the Shanghai Dumpling Shop in Millbrae and even that at the Koi Palace! The skin is very thin but it yet it is not prone to tear easily, there is lots of hot, delicious broth within, and lastly, the filling is also quite tasty. It seemed to score favorably on the total criteria upon which one judges XLB. I also can’t help but wondered but the skin on the dumplings we experienced appeared thinner than that gleemed from Melanie Wong’s photo in her earlier posting.

The Lion’s Head Meatballs, a generous serving, consist of five good size meatballs. There was a nice sauce, Shanghai bok choy and Shitake mushroom caps.

We also had a House Special #33 Glutinous Rice with Pork in Bamboo dish. It was a most aesthetically pleasing and tasty presentation – tangy, braised belly pork (Kau
Yuk liked), golden needle lilies and glutinous rice filled in a large bamboo piece.

-----
Koi Palace Restaurant
365 Gellert Blvd, Daly City, CA 94015

Shanghai Dumpling Shop
455 Broadway, Millbrae, CA 94030

Mar 21, 2011
CYL in San Francisco Bay Area

Where can I find fresh lychee in San Francisco?

Sometimes sells in bulk, but more likely, as packed in 1-2 lb packages. Best varieties have meat that is sweet, large, and with small pit. Better to be able to sample bulk and test product beforehand to avoid being stuck with too much of less than the best.

Mar 03, 2011
CYL in San Francisco Bay Area