Fried Rice Noodle with Ground Pork

OK, I'll admit it. I'm a little bit addicted to sewing at the moment. Although I don't always have the time to sew something, I'm constantly thinking about my next project. As you can tell, this blog has become somewhat of a "show and tell" stage for both mine and GG's sewing projects and if this keeps up, I'm going to have to add SEWING to the blog header somewhere. But for now, food still remains as its primary focus.

Aria Resort & Casino, Las Vegas + Lemongrass Restaurant Review (Photo post)

It's been several whirlwind weeks since I last posted and now, a new year is already upon us! By the way, happy new year to all!

Shortly before Thanksgiving last year, I accompanied my boss on a short trip to Las Vegas to attend a convention. While it was mostly for business, we were able to sneak in one day of leisure. We chose to stay close to the Aria Resort and Casino where we were staying at and just spent our time eating and walking around.

Jap Chae

Today, we have a guest contributor, a good friend of Veggie Girl and I, Mrs. E.  She made her jap chae so good, that we invited her to share this wonderful dish, and she gladly obliged. -GG-

Chicken & Shrimp Pad Thai

I used to order Pad Thai at every Thai restaurant I went to because I really love this dish. In doing so, let me tell you, I've tasted some very bad Pad Thai. Some Thai restaurants think they should alter the recipe to cater to American tastebuds so they use ketchup or peanut butter (gasp!) in the sauce. I've had my fair share of gooey noodles sitting in some very sweet bright orange sauce. For someone who's never had Pad Thai, it might not taste half bad but I know the difference. It just won't do.

Stir Fry Glass Noodle (Sotanghon)

I just love Asian style noodles. Whether it's stir fried, crispy, noodles in soup, chow mein, yakisoba, pancit, or in this case sotanghon, I can eat them anytime, any day. Sotanghon is a Filipino dish whose name originated from the Chinese word "tanghoon," meaning glass noodle. Thanks Veggie Girl for enlightening me on its meaning. I find this to be a very versatile dish, in that you can eat it any time of the day. You can serve it for lunch, dinner, and even for an afternoon affair, which I call an in-betweener, and any leftovers will work as a hearty breakfast the following day. Yes, I've had it for breakfast and I enjoyed it with tea and Sweet Hawaiian dinner rolls. Ah! It's just yummy. I hope you enjoy my take on this dish.

Vegetable Yakisoba

This is my first time to make Yakisoba, and I can't believe how easy it is! After "cooking up a storm," (as Veggie Girl puts it) for the Pacquiao v. Mosley fight, I still had some vegetables left over to last me a few days. Luckily, my cousin who came over that night to watch the fight with us, brought me some pre-cooked yakisoba noodles and a bottle of Yakisoba sauce. Because my cousin owns a restaurant, these pre-cooked noodles came from a big batch that they order straight from the distributor.

Sassy Cellophane Noodle Salad

My uncle celebrated his 65th birthday last Friday (yes, on April Fool's Day!) and invited me to dinner with his clan at the very popular Palm Thai Restaurant in Hollywood. One of the dishes they ordered was Yum Woon Sen, which is a spicy cellophane noodle salad with ground pork, shrimp, various herbs, shallots and wood ear mushrooms drenched in a delicious dressing that was bursting with flavor. Since dinner that night, I've been craving Yum Woon Sen and decided to recreate my own version.