A few months ago my cousin had recommended having dim sum at Shanghai No. 1 Seafood Village. She raved about the decor and that the dishes were fairly decent. I decided to take Nahae there today to give it try. The crowd that was waiting outside was a promising sign. My cousin was not exaggerating about the decor, it was like eating at a restaurant set in the TVB drama “Once Upon a Time in Shanghai”. The dim sum dishes were decent but were on the pricier side and they didn’t have a very large selection. Hopefully they will add more to their menu later. Now I’m curious about their dinner menu, which means I’ll just have to come back again.
Yesterday I baked a Greenlandic Cake aka big round raisin bread inspired by a blog that I read recently. After I pulled it out of the oven and took a few bites, I decided it wasn’t sweet enough. So today I decided to sliced the bread into small cubes to make rum raisin bread pudding, but without the rum because I didn’t want to go buy a new bottle.
1. Cut the bread into small cubes, enough to fill a mixing bowl. My dad and I ate some of the bread, so this was 3/4 of a loaf.
2. Add 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 3/4 cup of raisins, 1/2 cup of brown sugar, 3 tbsp of butter and 3 cups of milk to a saucepan and simmer until the milk is warm and the butter is all melted.
3. Pour the mixture over the bread and let it sit for 30 minutes.
4. While waiting, you can slice some bananas to fill 24 cupcake liners. Both the bananas and the cupcake pans are optional. I decided that cupcake size bread pudding would be very cute. If you’re just going to bake the bread pudding in a baking pan, add the bananas in when you add the egg mixture (below). Also, you can preheat the oven to 300 degrees at this time.
5. After 30 minutes have passed, whisk 4 eggs together and pour over the bread and milk mixture.
6. Scoop into cupcake liners, all the way to the top. Please wipe off any mixture that gets onto the sides around each cup. Why? Because it will burn and stick to the pan. So unless you want to spend an extra 5 minutes scrubbing the stuff off later, I suggest you just wipe it off before you stick the pan in the oven. Anyhoo, now bake for 50 minutes.
It should look a little brown (like there might be slight crunch to it) on top when you pull the bread pudding out of the oven.
There is no need to wait for the bread pudding to cool down before eating it. I didn’t. If you have any chocolate sugar at home, feel free to sprinkle some on top.
Kosuke is a small ramen restaurant that is located next to the old Edwards theater on Main and Atlantic. I’ve passed by this place a few times but didn’t know they served ramen until my friends visiting from SF ate there a few nights ago. They liked it so much they had to eat it again before they headed home and I’m glad they did, otherwise I probably wouldn’t have had a chance to try the ramen until god knows when. One of the dishes that I thought was pretty unique was their truffle oil edamame. Not only was it delicious, it cost $4.75 and the chef only makes it if he feels like it. How do I know this? Well… when my friends ordered the first order, the waitress said she had to go ask the chef. He said “yes”. When we try to order a second dish, the waitress asked and the chef said “no”. Oh well. At least we got the first dish right?
Grace and I had dinner at Sushi Ichi in Pasadena today. We ordered the sashimi plate, agadeshi tofu, and grilled shishito peppers. I obviously did not read the menu or the Yelp review close enough, otherwise I would have noticed that they served uni with quail egg. We missed out!