Monday, July 6, 2015

Forth of July at Fat Bao (Kirby Location)

I hope all of my American followers had an enjoyable holiday weekend! We celebrated our first 4th of July in Houston. Instead of enduring the heat and fighting the crowds to watch some fireworks, we decided to take the non traditional route and indulge in some Chinese/Vietnamese grub.


I had heard of bao (aka delicious and dainty steamed buns made with flour, sugar, milk, and a whole lotta love) but never actually had the pleasure of eating this cuisine. The menu offers a variety of fillings from tofu to pork belly as well as salads, desserts, and sides. The prices are semi-steep considering the amount of food you receive but then again you are paying for a unique dish.

To view their menu, click HERE


Since it was a national holiday they had shorter store hours, we unknowingly walked in 20 min. till close but the place was fairly packed so it's not like we were intruding. We could clearly see the disappointment (and dare I say disgust) as we approached the register which didn't make for a pleasant first impression. I understand the excitement of the approaching closing hour but this was uncalled for. We decided to go through with our order and chose the fried curried cauliflower for an appetizer.

The food came up fairly quickly, and you could tell it was freshly fried. The flavor was just okay, for $5 I was had higher expectations, maybe more cauliflower or a dipping sauce of some kind? Overall I would not recommend getting this app.


Lewis ordered the Bulgogi which included marinated beef ribeye, kimchi, and green onions. It was very good - the meat packed a flavorful punch and the other filling complimented it well without outshining the ribeye.


I have only had one experience with fried soft shell crab in Charleston, SC and it was, what I like to call a UFO (Unidentified fried object) so I had to give it another shot. It was pretty good, I like that it was more tempura style rather than a super thick batter. The slaw was a nice touch and provided a nice cool and crunchy texture again the hot crispy crab.


The Verdict

While the staff wasn't the friendliest, the food was tasty and offered a unique global experience. Be prepared to shell out some money though if you want to feel satisfied, we spent around $20 (no drinks) and left feeling pretty hungry.

Click to add a blog post for Fat Bao on Zomato

Friday, July 3, 2015

Roasted Radishes with Orange & Thyme

Lately I have been experimenting with foods I don't normally eat, enter the radish.


This small colorful root veggie can be sliced in salads, pickled in sandwiches, and braised in butter. Personally I have had it only a couple of times as a garnish on a sandwich or taco but it has never been the star of the plate.


I don't know why but I have never even thought of roasting these red beauties which is odd considering some of my favorite forms of veggies are in their roasted form. I decided to keep it simple and toss them in some orange infused oil, thyme, salt, and pepper. Roasting at a high heat brought out a totally new flavor and texture, they were not nearly as strong and peppery as their raw form and it made them rather enjoyable! I think next time I will pair them with rainbow carrots and maybe drop the orange oil and sub it for butter. I also read that you can use the radish tops to accompany them but I had already removed them so it was too late to try it this time around.

Roasted Radishes with Orange & Thyme

serves 1-2

1 bunch radishes, thoroughly washed, stems removed, and halved
1 TBS olive oil (I used orange infused oil)*
course salt
Black pepper
1-2 sprigs German thyme (or regular thyme)

Directions

1.Preheat oven to 400°F. Brush large heavy-duty rimmed
baking sheet OR cast iron skillet with olive oil.

2.Cut radishes lengthwise in half and place in medium bowl.
Add about 1 tsp olive oil and toss thoroughly to coat, add thyme sprigs.
Place radishes, cut side down, on prepared baking sheet;
sprinkle lightly with coarse salt. Roast until radishes are
crisp-tender, stirring occasionally, about 18 minutes. Season
to taste with more coarse kosher salt, if desired.

3.Serve as a side with pork, lamb, or enjoy by themselves.

*Note - if you don't have orange oil you could as 1/4 tsp orange zest before baking.


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