 I’ve been lying low on the blogging front for the past couple of weeks, because the school front is under serious bombarding. Having classes is one thing; having to teach, applying for stuff, looking to join a research group on top of classes is a whole different level of war. Not that I lose my appetite, but when twenty deadlines are approaching like a flock of Luftwaffe‘s Bf 109, quick filling meals trump elaborate dishes. Loco moco is a winner, but even I know that I can rely solely on gravy, egg, and hamburger patty for so long before a heart attack. Hence the deli section in supermarkets gain appeals. But if you’re gonna buy cheap store-made food, you gotta do it in style. Apple pies, rotisserie chicken, turkey sandwiches, or those mushy bean-and-pasta salads are so 2009 (I used to buy a rotisserie chicken every week last year :-P). This year we hit up the delis in Koreana Plaza and 99 Ranch Market. Entree 1 – kimchi big dumpling ($3.99 for 4) from Koreana. Each is as big as my fist, the dough is springy […]
Continue reading Down the Aisles 6: Asian markets’ hits and misses
 Just last autumn the celebration was marked with a little piggy from Singapore. In a blink of the eye the maple tree in front of my apartment has started turning radiant again, telling us that it’s time we find ourselves in front of countless beaming mooncakes. This tiny pretty bite is pineapple mooncake from Sheng Kee Bakery in the 99 Ranch Market plaza. As my reader, new friend, and Chinese food expert Kathleen Chen told me :-), 99 Ranch Market is Taiwanese-owned and the most reliable sign that a bakery is Taiwanese instead of Chinese is the pineapple cake (鳳梨酥). Well, the pineapple mooncake is certainly tasty, but if you know me, my taste buds are slightly influenced by my political and cultural preferences, so DOUBLE thumbs up for Taiwanese pineapple mooncake! 🙂 The nicest thing about the pineapple mooncake is that it’s not too sweet. The pineapple didn’t lose all of its tangy signature but rather just had the edges smoothened out, so to speak. Meanwhile, a little shreddy, uneven texture makes the paste more interesting. Continue reading Taiwanese pastries from Sheng Kee Bakery
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