Traveling during work always makes me homesick on the 4th or 5th day. At nice hotels they always have egg stations which offer a choice of poached, fried, scrambled or the stuffed omelet. Now the usual omelet if you’re not from thailand would be in a long wormy shape, nice and yellow and undercooked in the middle with a plethora of stuffings. In thailand we have our own omelet which is everyones favorite dish, be it at home or in a restaurant this dish is emptied out first. How to make your own? You need a hot pan and hot oil, because you want your egg to brown and have crispy spots. Do not put in too much stuffing because your egg would break andn it would resemble a brown scrambled egg. Trust me i’ve fallen prey to this one too many times. I used 3 eggs, half a tomato, 6 minced shrimps and some kale. Beat it all up together until foamy, you want lots of air inside so it becomes nice and fluffy. I used a table spoon of soy sauce and a sprinkle of white pepper. Drop a few drops of egg into the oil, if it bubbles up then the oil if hot enough. Pour everything in and let it bubble for a 2 minutes, when the bottom is firm enough quickly flip it over and cook until golden brown. Serve with siracha sauce with congee, or hot rice. Easy dinner. Done… PS: Every kid loves this… really….
It’s true, sometimes the simplest things are the most impressive. I asked the server at Ma Peche, which of the “Small Plates” i should order as an appetizer in addition to his famous pork buns and he said “Try the Broccoli”. The broccoli came in a small bowl cooked three ways, boiled, the outer leaves fried crispy and i’m guessing the flowerheads chopped and freeze dried with smoked raisin, and a seaweed mayo smeared on the side of the bowl. The textures was interesting, i felt the raisin just got in the way but what made me exclaim with delight was the mayo. It looked dark and grainy but had a wonderful savory taste. I’m guessing maybe seaweed with a hint of dashi? It was yum yum yum, i would prefer omit everything just give me a huge plate of the fried outer leaves and a side dish of the dressing.
The pork buns i must say is probably more “Chinese” than anything. I grew up eating roast piglets with crispy skin and chinese bread “Mun Tao” with a hoisin sauce, spring onions and cucumbers at special occasions, or a peking duck served the same way. So i gather David Chang must have been inspired here since i dont see any resemblance in japanese or korean cuisines. I must applaud the amazingly cooked pork belly served with the crispy thin cucumber slices and a bottle of their take on the siracha (Thai Chilli Sauce). A bit more spicier than the “Siracha” available in the USA. Great combination but my companion preferred his without. The pork was sweet having been marinated in a form of hoisin sauce ingredients and the soft flat mun tao soaked up all the juices. Not really a chef’s own creation but a spin on a traditional dish very well executed.
For the mains of course we needed to try the famous “ramen”. Our server suggested in addition to the beef ramen that we ordered, there was a special pork ramen not on the menu. I must say the most important component in a ramen bowl is the broth itself. Although both of the broths was hearty i personally preferred a more creamy broth tonkotsu styled, but it was above average for both bowls. The onsen eggs was well cooked and the pork and beef was tender and delicious. Good job i must say. The only thing we ordered that wasn’t really worth the price was the in house “Soda”. I liked the ginger ale personally, the ginger hit was powerful and yummy, however the coke tasted weird. Like something was out of place, it tasted medicinal . I must admit though, all in all it was a great experience. The ambiance was friendly, the servers nice, although the menu needed explaining in order to make a decision.