Showing posts with label Taiwanese. Show all posts
Showing posts with label Taiwanese. Show all posts

Sunday, January 23, 2011

Alhambra - New Noodle King

In a city where there’s likely a restaurant in every block, deciding lunch or having too many choices can sometimes be a chore. The New Noodle King makes it easy.
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Not only that you get to pick thin, thick or vermicelli noodles to go with certain noodle soups, the spicy level would be another option you have upon ordering. Portions are generous.
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Stewed Beef Noodle Soup (5.75), aka NRM. The soup tasted light compares to other NRM offerings in town, the flavor was there and enough to be enjoyed with some good slurping action. There could be more vegetables.
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The Beef Noodle Soup’s (clear broth) (5.75) aroma and color is reminiscent of Pho, without the hefty thirsty agent MSG. The soup was clean and paired well with the thin noodles. There were about five to six chucks of tender beef in the soup.
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Dan Dan Mein (5.5) was cooked just right with the typical sesame sauce with a little kick. It's simple tasting yet fulfilling. Pan Fried Dumplings (5.5) were big, elongated, rustic and heavy on the onion yet enjoyable. Both the dumplings and Green Onion Pan Cake (1.75) skins could have been crispier, but it was acceptable for a takeout.
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Kung Pao Shredded Chicken (7.5), a pricer dish in the special delicacy category, turned out to be nothing out of the ordinary. Steamed White Rice (1.5) should have been included.
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King’s rice dishes, priced mostly at 5.75 each, consist of one main protein and three small sides like the minced pork, pickled veggies and the braised tofu/egg that goes very well with steam white rice. The duck in Salted Duck Rice was juicy, tasty but not too salty. The pork belly chunks in Pork Meat Rice were braised in an authentic sauce with a good nostalgic mix of sweet and savory. The pork chops in Aromatic Pork Chop Rice were deep fried then dipped in the aromatic sauce that gives it good texture and flavor.

Whether or not New Noodle King serves the best noodles in town, its generous portion and true to the origin approach should have no problem keep people coming back for more.

Menu - front | back

New Noodle King
1265 E Valley Blvd Alhambra, CA 91804 | (626) 281-4836

Wednesday, November 17, 2010

Cook - Sesame Oil Chicken

If I could rename this well known dish from Taiwan, rather than the direct translation “Sesame Oil Chicken”, I’d call it the Drunken Ginger Chicken. Though it won’t make you drunk because the alcohol is mostly evaporated during the cooking, I think it just sounds a bit better than an oily chicken.

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Ingredients:
slices of ginger,
1 1/2 tbsp sesame oil,
2 cups Taiwanese cooking sake & 2 1/2 cups water,
four chicken drumsticks,
2 tbsp of vegetable oil

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bring the vegetable oil hot
add ginger slices and fry it until golden brown both sides
add the sesame oil onto the gingers, pan fry for another minute to infuse the two well

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add the drumsticks then brown them on all sides
add the sake to cover about 1/3 height of the chicken
bring to the boil then simmer for five minutes.

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add water to cover 2/3 of the chicken
bring to the boil then let it simmer for another 20-30 minutes

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add Japanese somen and make it a meal
Serves two.