Moqua (also known as Fuzzy Melon, Benincasa hispida var. chiehgua) peeled and sliced then stir-fried with minced garlic, bean thread vermicelli, shrimp, and homemade charsiu from my smoker. The smokiness from the charsiu really permeated the dish.
Aloha, Nate
Salmon fillet was sprinkled with salt and pepper, then grilled for 4 minutes per side. Dressing is a lemon-dill sauce. Mashed potatoes with granulated garlic, buttermilk, and parsley flakes. Steamed cauliflower on the side.
The fish came out perfect, but there was some sticking on the grill grates. Gotta remember to oil the grates before cooking.
Aloha, Nate
Annie made this Teochew Porridge, perfect for a cold, rainy day.
Plain rice porridge, but the side dishes are stir-fried cabbage, fried pomfret in brown sauce, and omelette with shallots. The item in the spoon at the top of the pic is fermented tofu in chili oil. Mix it all in and it gives a tangy, spicy flavor to the dish.
Aloha, Nate
Ramen Halu on Saratoga Ave in west San Jose was recommended to us as the best place for ramen in the South Bay (which isn’t saying much because there aren’t that many good ramen places here). We showed up a little before 6 and there was a long line in front of the shop. Their website says they open at 5 but the sign in the window said 6. Oh well.
Annie ordered the house special Halu ramen, which is a thick, rich broth paired with thick noodles. I got the classic shoyu ramen which is a thinner broth and thinner noodles. Both noodles had a nice, springy chew to them. My bowl came with “the Works” which includes bamboo shoots, corn, wood ear fungus, cabbage, almost-hard boiled egg, green onions, chashu roast pork, and a couple sheets of nori.
My bowl came to $13 which is a bit steep for a bowl of ramen. I think I prefer the Tokushima Do-Henkotsu a little farther south on Saratoga, next to Mitsuwa. And Tokushima Do-Henkotsu takes credit cards, whereas Ramen Halu is cash-only.
Aloha, Nate
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