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Archive for the ‘Deep-Fried Food’ Category

Honestly, I have no idea how many places in Hawaii serve up onion rings but every time I go home, I crave the ONION RING TOWER at the Yard House (chain restaurant found in nine states) on Lewers St. in Waikiki and I think that it’s the best I’ve ever had.  It comes with both regular Ranch and Chipotle Ranch dipping sauces and is piled high on this pole. The batter is very light, crisp and slightly sweet and I could probably eat the whole thing by myself but I have always shared it with someone.

If you order it, make sure you enjoy it with some of their over 100 draft beers!  Apparently they have the world’s largest selection of beers on tap!  The downside of the place is that it is very noisy and you can’t really book reservations. The weekends are very busy and the wait can be around an hour for a table.  Luckily, the restaurant is right where there are new shops to whittle the time away.

To finish, their Kona coffee ice cream sundae was as HUGE (as big as my face) and it was very, very tasty.  Hubby got the Lemon Souffle Cake and it was really disappointing so don’t waste your time on that (didn’t even taste like lemons).

Aloha!

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A Vast Array of Fried Bugs in Bangkok

A vast array of fried bugs in Bangkok

Roaches at least 3 inches long and fried small birds

Roaches at least 3 inches long and fried small birds

Sorry for the lack of posts – traveled a total of over 7 wks (mostly to visit friends and family) and can’t seem to quite recover yet.  It doesn’t help that I just started a new full-time job so I’m exhausted as hell.  Do you know how hard it is to go through thousands of photos to chose a few to post on a blog?  Anyway, enough about me…

Whenever Andrew Zimmerman or Anthony Bourdain go on their tours of Asia, you always see them eating some type of insect so I was really hoping to find some form of cooked insect in Thailand.  I was lucky to find this woman, who had a stand on one edge of the Chatuchak Weekend Market in Bangkok and I was quite excited that the variety was so immense! From what I can make out, there are silkworm cocoons, grasshoppers, crickets, and some beetle larvae in the first photo.  In the second photo, in the foreground, are the most gigantic cockroaches I’ve ever seen and behind them, looks like some type of small bird (think it’s a chicken that’s not quite mature yet)!!  At first I thought that those fried birds were fried bats…all of the items were deep-fried to a golden crisp and nicely garnished with green stuff (pretty sure it’s green onions).

I have had fried beetle larvae (the white ones that look like caterpillars) before, piping hot actually, and even watched crawling ones get plonked into hot oil and ate them soon after!  Where the heck was this?  Well, this was the last class in the entomology course I took at UC Davis.  What did they taste like?  French fries.

I was just not that adventurous and the heat (being about 38C and 80%+ humidity) definitely did not help.  I just know that even though those huge cockroaches are deep fried, they will probably be a bit…squishy inside – yuck.  I don’t mind handling them but eating them…that’s another story.

(Hey Jin, you would’ve been screaming so loudly!! haha)

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This photo was taken on a random street in Bangkok on our search for Chote Chitr restaurant (reviewed on NPR and NY Times – story on that later), it was very near to the restaurant on the main road.  Although the weather was scorching hot and humid, I just couldn’t pass by these hot treats because they invoke a lot of childhood memories for me.  I have actually never had taro chips “hot off the fryer” and it was amazing to me that they had this type of set-up outdoors (but then again, they cook anything by the side of the street in Bangkok).  I bought two bags for the total of about $1.30USD.  The woman tossing the chips was very grumpy and unfriendly but who cares, it was all part of the experience!

Mmmm...hot oil

Fresh taro before being sliced

Tossing hot taro chips with salt

Bag of hot, salty, crispy taro chips

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I LOVE oysters.  This is surprising because I hated them as a kid and when I tried my first raw oyster in the mid-90s (at the London Beer Show) , I got violently ill.  Instead of putting me off of oysters for life, I fell in love with them and even did an in-depth study on oysters and pearls in literature for a senior thesis at university.  No one loves oysters as much as my friend Jacqui, who can knock back more raw oysters than anyone I know.  Jacqui was also the friend who introduced me to some of the best oysters I ever had in my life, straight from Barilla Bay farm near Hobart, Tasmania.  We have gorgeous oysters in South Australia as well, especially from the Eyre Peninsula.  Just remember that oysters tend to spawn in the summer and if you happen to eat them in the summer, you may notice a creamier texture (which I do not like at all).  Most people would agree that they are at their best in the winter.

Japanese Fried Oyster

Japanese Fried Oyster

Deep-frying oysters is also delicious.  In Japanese restaurants you’ll often see it sold as “Oyster Fry” or Kaki Fry” (Kaki has a double meaning of both oyster and persimmon in Japanese).  The recipe is super easy and there is no measuring that needs to be done.

All you need to serve two portions:

– 12 to 16 oysters (depending on whether you are having it as a main or an appetizer)

– plain flour

– 1 to 2 eggs

– Japanese panko breadcrumbs (don’t substitute this)

– salt & pepper

– oil

– cabbage

– tonkatsu sauce  (Tasty Island Blog has a great post on tonkatsu sauce) http://tastyisland.wordpress.com/2008/01/13/tonkatsu-is-all-about-the-sauce/

Directions:

Shred cabbage very thinly by hand or with a mandolin.  Divide between serving plates.  It is meant to be eaten with the fried oysters.

Put raw oysters in a bowl and rinse with cold water (you can use salted water but I don’t think it’s necessary).  If you happen to have some grated daikon handy, you can also use the daikon to “rinse” the oysters and then rinse with cold water.  Pat dry with paper towels or tea towel.  Put about 1/2 cup of flour on one plate, a cup of panko on another plate and beat an egg (w/a couple of tablespoons of water) into a separate bowl. Meanwhile, start to heat the oil.

Season the oysters with a little salt and pepper.  Then get yourself situated so that the closest plate to the hot oil is the panko, then the egg, then the flour.  Roll as many oysters as you can into the flour to coat and before dunking them into the egg, dust off excess flour.  Once coated with egg, dip them immediately into the panko and dunk straight into the hot oil.  If you start running out of flour, egg or panko before finishing all the oysters, just simply add more to finish off.

If using a deep-fat fryer, fry until golden brown.  If using a shallow fry-pan, let oysters become golden brown on one side and turn over with cooking chopsticks or tongs until both sides are golden brown.  Let drain on paper towels. Serve with Japanese tonkatsu sauce and hot Japanese white rice.  I like to have miso soup with this as well to round it off to a complete meal.  🙂

Here is a link to another version of this dish from about.com:

http://japanesefood.about.com/od/seaweed/r/friedoyster.htm

Shredded Cabbage & Cucumber as Accompaniment to Oysters

Shredded Cabbage & Cucumber as Accompaniment to Oysters

Oysters Dusted in Flour Ready for the Egg

Oysters Dusted in Flour Ready for the Egg

Oysters Frying in Oil

Oysters Frying in Oil

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