Cooking with O REN JI Magazine - Gyoza in Baton Form...

It's fun to cook out of Japanese Magazine called Orange - "O REN JI"

There are varieties of recipes of pastries and main dishes that normally would had been just purchased from the stores (back in the old days).  I made the meat filled dumpling in the shape it described and into couple of other familiar shapes. It was fun.  What I liked about this recipe is the result of the skin.  It turned out really nice.   It's another keeper.

I normally cook only one side, but for the test I fried the other side a bit.

And while rolling out another batch, an idea came and I cut the baton shaped dumpling with Ravioli cutter.  Voila! A bite size GYOZA.  

New Lai Wah Restaurant Adventure in Sacramento

It's rare that I venture into a restaurant by myself in Sacramento area, unless recommended by my friends.  Opportunity came last Friday when we had a welcoming late dinner for one of our visiting Kendo Sensei (instructor) from New York.  Whoever could make it attended the 11 pm party.  Yo my surprise, the dish is well prepared.   I did not eat much as it is 11 pm, but all the dish my friends ordered looks good and everyone enjoyed them well.   I tasted this eggplants with cod in claypot, braised TOFU, they were delicious.  It reminds me of New Yong Kang restaurant in Fremont (our family's favorite restaurant in the Bay area.) New Lai Wah is located in 5912 Freeport Blvd., Sacramento, CA 95822 they are open from 11am - 1 am!!

Egg FuYong?!

I want go back there for lunch.  

From Garden to Table (GTT) TOFU Stew

This dish's ingredients are from my friend's garden and mine.  A couple of items are from the store.  We are so into this Farm to Table that I call this Garden to Table (GTT).  I am sure you have your own favorites, too.

It looks like a MAPO TOFU dish, but The dish turned out to be like a TOFU stew.