Food & Pixels Posts

Sushi W

– New Joint on the West side

In recent years, Omakase sushi has claimed the fame it deserves. Michelin grade sushi chefs are celebrities in this town. Renowned places need reservations 3 months ahead, some even need to be prepaid. Omakase became another word for expensive fine dining. And the price, skyrocketed. Nowadays a 15 course omakase dinner is about $150 and up. The most priced place in NYC is about $800 before drinks and tips, which can almost fund a round trip ticket to Tokyo. One begins to ask, is it really worth the price, or is it just hype.

This once a weekly affair, now has become an occasional indulgent. Can’t afford to chase the stars, I search hidden gems for bargains. And I found one on Upper West.

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Fandi Mata

– We Found Mediterranean in Williamsburg

The Pandemic has been with us almost two years now. There was a moment that we thought things were getting better, we could feel the light at the end of the tunnel. People relaxed, lockdown was lifted. Restaurant reopened, we started going out again. Then Delta came. For better or worst, put the pandemic back in focus. We were not out of the woods.

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Steamed Fish in Foil

Growing up, my family ate a lot of steamed fish. Mostly sea bass, sometimes cod, but at least twice a week. Mixed with ginger and scallions, drizzled with hot oil and soy sauce. The fish is always tender, silky smooth. I remember the knowledgeable “fish guy” at the wet market would advise how long the fish needed to be steamed (it depends on the kind of fish and weight). And he was never wrong.

Here in the States, I don’t have a wet market close to where I live. Variety of fish that is available to me are salmon, cod, or tilapia. I also don’t have a “wok” that is big enough to steam a fish head to tail. Luckily I found a way steamed fish in the oven (thank you internet). No wok, no oil, no fuss. I only have wash to one plate!!!

(click picture to see recipe –>)
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Steamed Eggs

Steamed eggs aka 蒸水蛋. Easy to make, another 15 minutes dish. Another asian home cooking stable. Chinese has “steamed water eggs”; Japanese’s Chawanmushi; Koreans’ Gyeranjjim; Vietnamese added more ingredients and made it Chả Trứng Hấp… Doesn’t matter which version version you are making, it is always a crowd pleaser.

click to see recipe
(click picture to see recipe –>)
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