Saying goodbye to Ina Garten and easing into The French Laundry Cookbook this weekend. Fairly high intimidation factor on some of Keller's dishes, bit other seem achievable or at least approachable.

Dungeness crab and artichoke stuffed Dover sole. (I admit to buying them from the market uncooked) Then steamed artichoke, rice and a green salad.
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Wish I could go, but I'll likely be knee deep in project work around then. But definitely will reach out next time I go. Just building up a list of things to eat right now.

Now you're just being mean. Next you're going to show up a ang ku kueh platter.... :(

I don't think we've even scratched the surface of SEA foods yet... but it'll be fun trying.

Grilled chicken thighs ala braslvr - so utterly perfect at LOW heat on the grill. I swear I want to give lots of joyful kisses to braslvr for this amazing chicken. Some got dark because the low setting didn’t impede any fireworks!
We ate it in the “Carne Asada” style with different optional toppings & accompaniments per diner’s preference. Of course, not all sides were consumed.

marionberry salsa
bbq sauce
Korean bbq sauce with korean red pepper paste
Reem’s hummus / baba ganoush / fresh pita that i fetched this morning
Kim chee
Purple rice
sautéed onions with liquid smoke (not noticeable)
Argentinian jarred chimichurri
artichoke with lemon

raw veggie tray


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The ang ku kueh platter was posted many posts up or perhaps on other threads ..

But here are a couple photos to start , not platter for now as have to cut down on sweets for a day 😳 😉

My cousin is able to prepare this but just between his 2 toddlers & legal work .. takes some cajoling and planning ..

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From my Melaka ‘ s cousin now defunct cafe
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Yummy 😋 ‼️

Homemade (copycat) Beijing beef, steamed rice, and a couple of hazy IPAs (St. Archer and Lagunitas).

Charcuterie board from local small business.
Salad that friend brought with micro greens, scallop, shrimp, lemongrass, herbs etc
grilled tri tip with chimichurra sauce. First time using the charcoal grill in over a year. Way overdone...embarassingly overdone. I can't believe how fast...finished sear and the probe was going off. Lots of flavor from rub.
potato, shallot & shishito skewers
flourless chocolate cake with raspberry sorbet
Ghost Pines Cabernet all night
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Most of that "charcuterie" board looks like dessert. Chocolate covered strawberries, macarons, blackberries, blueberries, raspberries, cherries, figs. :D

And, I don't think I'd be embarrassed by that steak. Looks pretty tasty. :)

I thought it was too dessert-ish too but very pretty. My friend who brought it is lactose intolerant & doesn't eat gluten (:rolleyes:) so I think it was tailored around her. There were some gluten free crackers and she can eat the meats (not enough IMO) and fruit. The macarons actually got a bit soggy being in there. I do like fruit on my boards. and usually include grapes, apples, and figs but not all of that. Plus I usually put nuts & this didn't have any. But still a very pretty presentation.
The dry rub & the chimmichuri & the hickory chips made the tri tip delicious but way too done for my taste. 2 1/2 lbs and I swear it was done in 15 minutes. I figured the probe was wrong so I kept sticking a reg thermometer in it and got different temps. I should have trusted the probe.

I saw on an episode of Food King (don't say it) a wild Ang Ku Kueh "tower" ( 13 minute mark)... looks like it might be fun at parties...

Seriously though, there's only one place (I know of) which makes them here. But you have to order in advance. Tempted to learn to make them myself though.

Thanks for sharing about Food King , not watched them before ❗️
The platters we have are a spectrum of colours , somewhat “ rainbowy “ , with each colour denoting the filling - lotus , mung bean , red bean , yam ..

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Cast iron pizza tonight.

Gintei sushi, San Bruno (3 miles from sfo??)

very ace sushi with a lot of Japanese seafood

assorted sushi rolls with soft shell crab & tuna
5 silver-skin nigiri
agedashi tofu
grilled short ribs


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Food youtubing seems to becoming a big thing in Singapore and Malaysia right now. My issue with Food King is they have way too many "sponsored" vendors that I can't tell who paid for a review and how suspect it is. There are others out there that claim they're all self funded (I have no clue if it's a second gig or how much money Youtube brings in).

That was my first thought, very pretty but not really charcuterie. I would feel proud bringing that to someone's house as a gift though.
That steak is over done for me, but perfect for my wife...still looks very tasty.

That looks amazing. Still pretty thin, right? Maybe a half inch?

My wife got ambitious last night and tried a Stephanie Izard recipe she found for skirt steak lettuce wraps. She's a recipe follower, but I still managed to get one little addition in :). We had a flank steak so used that instead. Marinated in the Little Goat Went to Korea sauce for a few hours and then thrown on a hot grill. 3 different toppings for the wraps - fresh cilantro from our small garden, quick pickled matchstick vegetables (carrot, daikon, and Persian cucumber), and Kewpie mayo mixed with more of the Little Goat sauce. The mayo mix was underwhelming, so I convinced her to add some sambal olek, which helped a little. But overall very good, we'd do it again. Surprisingly light meal for Korean flank steak.

Tonight we're going to a Greek place that does a Fri-Sat raw bar. No published menu as apparently it changes each week with whatever the chef can get. But always $1 oysters. We stopped in on a whim last fall for a glass of wine and ordered 6 oysters with it, and they were good quality. Tonight will be our first time actually eating a meal there, but I'm hopeful we'll get some good seafood.