30 Jul 2009, 10:45pm
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Fojol Bros of Merlindia

fojol chicken masala

I’ve wanted to try Fojol Brothers of Merlindia ever since I read about them in The Washington Post a few months ago. Fun! Music! Street food! It sounded like a quirky bunch of everything, and having to track their whereabouts via Twitter made it all the more fun.

Today they hunkered down on a corner of Farragut Square at 17th and K, and I was there right as they were opening up for business for the lunch crowd. They had to prep a little before service, including a quick dash to a nearby bank to make some change. (I’m sure the guy didn’t look at all suspicious walking into a bank in his fabulous getup, curly mustache and all).

I got a ginger lassi pop while we waited for change, and it was amazing! Just the icy refreshment I needed to brave the suffocating D.C. humidity. The guy told me they were experimenting with different flavors, so was eager to hear some feedback. Obviously, I love ginger and I love sweet, so uh…this is a no brainer. LOVED it! Can I buy a lifetime supply please? Much appreciated. I won’t mind at all if they come wrapped in ghetto sandwich bags like they were today. X)

On to the food! Pictured above is the pick-2 size, which comes with rice doused in delicious sauce. Today their selection included two chicken dishes (chicken masala and chicken curry) and two vegetarian options (spinach & cheese or cauliflower & potato). I got the chicken masala + cauli/potato twosome. Very good indeed, especially for street food!

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28 Jul 2009, 5:59am
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Yaki Udon

yakiudon

Yup, you heard me, fried udon. (^O^)v As a non-cooking type person, I just love pan fried anything. How else can you make a quick and easy meal with very little culinary skillz?

Yakisoba is one my favorites, a pretty standard fried noodle dish that can be whipped up in 5 minutes. I’d never even heard of fried udon before, so when I spotted a package of it at the Japanese grocery, I had to give it a try. I tossed it together with shredded green onions and fresh shitake, then topped it off with beni-shoga (red pickled ginger). This was not bad at all! The noodles weren’t stiff and nasty like I half expected them to be. Impressive, for an instant variety.

23 Jul 2009, 5:55am
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Tiramisu Pocky

pocky tiramisu

Tiramisu is one of my favorite desserts, so obviously I was destined to love tiramisu Pocky. Such a combination of win had to be good! Even better, it’s a flavor in their line of “dessert” Pocky, where the icing is piled on extra thick for maximum impact.

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21 Jul 2009, 5:58am
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Unagi Don

unagi don

It is midsummer, which can only mean one thing: Eel Eating Day!! \(^O^)/ Also known as “doyo no ushi hi,” it’s a day set aside for the consumption of eel. Apparently eel gives you the energy to withstand the heat of summer. To me though, it’s just GOOD EATS.

Eel is surprisingly easy to prepare, because…you barely have to prepare anything at all! Just pick up an eel at your Asian market (freezer section), as it comes pre-marinated and pre-cooked. Throw the thing in the microwave to warm up. Slice and serve, done!

Or you can make a donburi by throwing it over rice and tossing in a few other ingredients, such as: tare (sauce), kaiware daikon (Japanese radish sprouts), a dash of sansho pepper.

Side of chu-toro sashimi optional, but most desirable. XD

15 Jul 2009, 11:06pm
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Mizu Yokan

mizu package

Yokan is a very traditional Japanese confection made from red bean paste and agar. You usually buy it by the block: narrow, rectangular bricks o’ sweet. They’re heavy like bricks, too! Here’s an interesting tidbit from Wiki:

Due to its relative heaviness and unfamiliarity with this dessert, it has been mistaken as C-4 or similar plastic explosives during baggage checks.

Haha! XD

A little lighter than your usual C4esque yokan is the “mizu” yokan (literally, water yokan), which is best served chilled. It’s not watery like Jello, but it’s definitely not as dense as standard yokan.

Here’s a box of the stuff that arrived from Japan a few days ago, complete with four flavors: ogura (sweet bean paste), matcha (green tea), brown sugar (actually called black sugar in Japanese), and wasanbon sugar (a Japanese-made sugar that’s less sweet than refined sugar). These are made by Toraya, a very famous and excellent yokan maker.

I’ve tasted 3 out of the four – all but the brown sugar. They’re all quite subtle in flavor, and have a nice smooth texture. My favorite is the green tea:

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S'mores Cupcake

smores cupcake

Anthony Bourdain once famously said that vegans were the “Hezbollah-like splinter faction” of vegetarians. And…I have to admit, that made me chuckle a lot. While I have respect for people who can keep up such a diet, it is just way too extreme for me! What kind of foodie life will it be without real butter, dairy, and all the fatty accoutrements of good eats??

However…

ZOMG there it is, the vegan s’mores cupcake. And it is delicious, WTF. So moist! So creamy! And totally dairy free! HOW DO THEY DO IT?? I really don’t know, but I have to say I’ve found one of my favorite cupcake makers in the city, and it is Sticky Fingers Bakery in Columbia Heights. Mmmm….

Need to try their other flavors too. ♥

9 Jul 2009, 5:42am
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Choco Banana Pocky

chocobanana pocky

Who says you can’t have Pocky for breakfast? Actually I might have mentioned before that I’m not really a breakfast person, so I just needed something small to nibble on, and this box of limited edition Pocky was just sitting there waiting to consumed.

I suppose I could argue that it’s fruit, a more typical breakfast item.. (^__^)v

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5 Jul 2009, 9:36pm
dessert lunch:
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Summer BBQ

bbq turkey burger

Yaaay~ barbecue! Had a fabulous time at my friends’ BBQ partay this afternoon! o(^___^)o The highlight – aside from the charming company, of course – was definitely this turkey burger. It was juicy, flavorful and utterly flawless. I jotted down the ingredients in it for future reference: panko, egg, onion, tomato, beer, Worcestershire sauce and cayenne. Yum!

I was informed that there was already going to be pasta salad, so I had to rethink my plan this morning on what to bring. I used my handy new Whole Foods iPhone app to look up a recipe for corn salad. I found a pretty simple one with tomatoes, green bell pepper and red onion, mixed in with a dressing made from extra virgin olive oil, lemon and lime juice and cilantro. Easy, colorful, and tasty!

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5 Jul 2009, 10:12am
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Lumond Cookie

lumond

OMG Bourbon. (*____*) They make some kick-ass sweets, and their “Lumond” cookie is my all time favorite. As their description in the back of the package states, this tube-shaped wonder cookie is made from layer upon layer of thin crepes, rolled up and “gently” coated in a lightly sweetened cocoa cream. It’s got a very subtle, melt-in-your-mouth flavor with just the right amount of crispy texture. Heaven!

They suggest chilling in the fridge for an hour or two before eating, but I think it’s just as good at room temperature. ♥

lumond cookie

Peppermint Penny Cupcake

hello mint

Every so often I get a cupcake craving and I just have to have one. Does that ever happen to you? They’re like miniature cakes, delightful spongy goodness topped with decadent swirls of frosted fun. They’re cute and whimsy…what’s not to love?

Anyway, I got such a craving last Friday, so I headed over to Dupont Circle on my lunch break to Hello Cupcake, one of the fine cupcakeries in town. Specifically, I was on a mission to try their “Strawberry Fields,” their seasonal selection of strawberry cake with strawberry frosting. Unfortunately, I was told that they had actually “discontinued” that flavor. I wonder why the flavor is posted on their website if it’s no longer available? =/

I ended up getting two “Prima Donnas” (chocolate cake with strawberry buttercream) and a “Peppermint Penny” (chocolate cake with mint frosting). The Prima Donna is one of my favorites from Hello. The frosting tastes almost like strawberry candy, with a slight tartness mixed in with the sweet. Peppermint Penny is definitely minty, and the chocolate chip sprinkles on top are a nice touch.

They’re very generous with the frosting here…maybe too generous. The frosting’s really sweet, so a huge mountain of the stuff tends to overpower the cupcake. I think if the frosting were less sweet, I wouldn’t mind the portion as much.

By the way, my cupcakes got knocked around a little bit on the metro ride home, which is why there’s strawberry frosting crusted on to my mint cupcake! And I had to photograph it from the side with fewer chocolate chips, because the other side got flattened in the box. Oops!! XD;;;

 
 
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