New Cambodian Restaurant with buffet

With my mother living 2 hours away in CT, its not always the easiest to fulfill my cravings for authentic Cambodian food.  Although I do know how to make a handful of simple dishes, I leave the time consuming traditional dishes to others.

Sure, Cambodian sandwich shops and fast-food joint are opening up in town quicker than anyone can keep track of, but sometimes its nice to just have a small sample of everything instead of committing to just one or two dishes from places like Yummy Express in Lowell.

Growing up in the 90’s, my siblings and cousin used to take turns and help out at my uncle’s office on Westford Street doing basic filing and answering phone calls.  During lunch, we would walk across the street (then later next door) to Khemara restaurant where my uncle had a tab and we would eat the Cambodian lunch buffet.  It was a steal then at $4.95.  We filled our little tummies with rice, chicken and soup.

As a young adult, I still loved going to Khemara restaurant and would go with friends for the weekend brunch buffet that served Cambodian specialties such a “nom pa chok” rice vermicilli and a traditional fish lemongrass soup base or “bun xiow” more of a Vietnamese dish with pork and bean sprouts filling in a tumeric rice flour crepe.  I was sad to see it close a few years ago and have longed for a new Cambodian buffet since.

Viet-Thai in Lowell offers great Southeast Asian cuisine and authentic Vietnamese dishes and the Mo and I like to go whenever we get a chance.  The only downside is that is that the buffet is only served on weekdays so the Mo and I can only go when we have the day off from work.

After going to a small mom and pop’s Asian store, New Asia Market, I discovered that they had purchased the restaurant in the same building, the old Southeast Asian restaurant.  The Mo and I actually both worked there for years and I was sad to see it go through different ownership over the years.

The new restaurant, “New Asia Restaurant”  has a weekday lunch buffet was advertised in the store for  $7.50.  I asked the clerk what kind of food was offered and was thrilled to hear that it was mainly Cambodian.  The restaurant also serves a la carte Cambodian dishes in addition to Cambodian hot pot and grill. (Koh Leung Phnom..aka cow goes up the hill…aka butter beef pan)

The Mo and I decided to head there today for Christmas eve brunch.  The restaurant got a mini face lift and the moved the food stations in the main dining hall versus the previous set up.  The restaurant seemed brighter and a new flat screen TV was installed.  This is pretty typical in any Cambodian restaurants where karaoke or Asian soap operas are on display for the patrons during their meal.

We got there a little bit after 11:00 AM so they were still putting out a few dishes under the food warming lamp.  It was definitely a Cambodian buffet with traditional soups, stews, curried pork, pra hok dishes, etc.  A few dishes can fall into the general Southeast Asian category  such as eggrolls, wings, phad thai, fried rice and chicken sate.  There was also a variety of vegetarian dishes that included stir fry vegetables, steamed garlic and green beans and tofu.

Buffet Offerings View 1

Buffet offerings, view 2, before they added the other 2 dishes

Fresh Vegetables paired with pork curry and prahok, fresh garden rolls on the far right

The food at the buffet was presented very nicely and most importantly, everything looked clean.  Since the restaurant had been only opened for a month, there was only one other table that was there. The owner/waitress advised that it does get busy during the lunch rush with its close proximity to city hall and downtown Lowell.

The food was average and it did the trick to satisfy any craving for Cambodian food.  I was excited that they had one of my favorite soups, stuffed bitter melon with pork and vermicelli. It’s one of the many things my mom always made growing up in our household.  It’s sometimes hard not to be biased as one is always used to their own family’s recipes.

The curried pork was a bit spicy for me but the Mo enjoyed it.  The fresh rolls left a lot to be desired. I’m not a fan of ground meat in my fresh rolls and they had ground chicken, the texture didn’t go well.  The Phad thai was great and the wings were full of flavor.  It stayed crispy under the heating lamps and I was surprised that it didn’t turn into a soggy gross mess.

We were too stuffed for dessert but it looked like there was only one offering, tapioca in coconut milk.

We would probably be back again on a lazy day as the service was fast and friendly and the price was just right.

My only wish is if they served “Nom Pa Chok”, “Bun Xiow” or “Nom Crook” (Pureed rice and Scallion pockets with fish sauce)

For more pictures, visit their Facebook page. 

Casual Friends Soiree

We headed back to the Mo’s aunt house for a 2nd round of noodle soup for brunch.  Since the broth had an extra day to simmer, it was even better the 2nd time around (similar to spaghetti sauce tasting better the next day).

I signed up for a free trial at the new Best Fitness in Lowell since I was NOT going to drive all the way to Woburn on my days off just to work out.  They were kind enough to extend my free trial to the end of the year instead of the usual 7 days.  After some cardio and pumping some iron, I felt a little less guilty about the rest of my day.

Nat’s festive cookie jar and napkin holder (that I wanted to steal)

Between 2 PM and 5 PM, I happily “slaved” in the kitchen, prepping and cooking for a casual dinner get together with some great friends.  My friend Nat was kind to host and we all brought dishes to share among friends. Her house is more “kids friendly” aka no wild dogs running around clawing their newborns and eating people shoes, purses and brand new car keys.

Our gracious host brought out the Belvidere vodka, an assortment of fine wines (I’m used to drinking $4.00 brands) and allowed us to help ourselves around the kitchen and fridge. I think we’ve all become too comfortable… but that’s a different story.

For tonight’s soiree, I made a variety of appetizers and entrees.  A holiday party wouldn’t be tradition without my usual goat cheese spinach stuffing but since I forgot to pick up goat cheese, so I made a seafood & spinach stuffed mushrooms instead.

(Raw Mushrooms ready for baking)

I hate to admit, but I have to give credit when credit is due, I also made Marcia’s recipe for sweet and sour meatballs.  It’s someone I work with that makes it for all our work “pot luck” events. She usually makes it with turkey meatballs. The recipe is so easy, meatballs + grape jelly + chili sauce and set it in the slow cooker and forget it.

I vamped it up a little bit and added sweet Italian sausages and jalapeno peppers to give it a little kick.

Another staple of mines, is fried chicken wings, any style. For tonight’s gathering, I made combination of habanero mango and “Asian Zing” using sauces from Buffalo Wild Wings.  Wings are always are hit at any party and they are cheap and easy to make and everyone loves wings!

No holiday dinner is complete without stuffing. I prepared an “out of the box” Stove top stuffing and added sausages, raisins, vegetables and topped it with fried onion bits and shredded cheddar cheese.

 I made a chicken parmasean baked ziti that I left in the broiler for a few minutes too long since I was too busy taking shots and what not, I was a bit disappointed in the outcome. It was a bit dry and a little burnt.

Everyone loves eggrolls and my friend Nat prepped some delicious eggrolls. I’m pretty particular about my eggrolls as people tend to skimp out on the filling but hers were perfect.

Most of the pictures were taken at the beginning of the night and I forgot to pull out my camera for the rest of the dishes that everyone brought.

Our friend Nang ordered 3 quarts of Legal Seafood’s delicious clam chowder that was served with oyster crackers.  This was a hit! He wanted to do something different and he definitely succeeded! I don’t think I’ve ever been to any gathering that served Legal’s chowder, if only I got invited to presidential inaugurations then that would be a different story.

Thien and Lemar served my favorite spinach salad with goat cheese (my absolute favorite) and walnuts tossed with a raspberry vinaigrette.  Funny story, Lemar sent Thien into the grocery store and advised him on the ingredients she needed for the salad and Thien took it upon himself to pick up croutons and bacon bits for the salad. Needless to say, those ingredients were set aside and served “a la carte” for those who wanted it.   

Syn picked up mouth watering roasted pork from China Star and everyone feasted on that delectable goodness.  This dish always goes pretty fast.  Its so simple but so very satisfying.

For dessert, Sophea aka Fifi intended on grabbing a wonderful cake from H-mart but with the shit-show traffic on that road, it was impossible. Her mom made a delicious Cambodian coconut jelly dessert with tropical fruits and jelly.

I also ordered chocolate covered berries from Shari’s berries using a groupon/living social special.  It was originally intended for my sister for our family holiday gathering but since it was postponed another week, the berries wouldn’t last that long.  It was a dozen of their gourmet, Hand dipped cocktail strawberries  (Champagne, amaretto and rum flavored)

It was a great night, we shared drinks, lots of laughter, I tricked a parent into letting me hold their baby (buzzed…. not DRUNK.. haha) and I learned that Burma was an actual country and not part of Indonesia (yes… I’m pretty ignorant these days)..

I came home and found Kashi instant oatmeal in my purse… not sure why/how… but I’m sure there is a story behind that!

There’s a lot to like about Lowell!

Lowell Folk Festival Edition!


Every year, the Mo and I make our way to downtown Lowell to attend the Folk Festival which is held every year.  The Lowell Folk Festival is the largest free folk festival in the United States.

The event starts Friday evening and the festivities goes on for 3 days until Sunday.  Lowell’s downtown area is packed with parades, folk music and dancing and a plethora of street vendors. Local businesses extend their hours and offers specials to attract the flock of tourists that travel into Lowell for the festival.

Since I had a busy weekend planned, we decided to go on a Friday night instead of our usual Saturday.  Friday night is a lot less busier and not all the vendors and stages are set up.  It was a beautiful night, sunny and cooler in the high 70’s, perfect walking weather.

We also brought the dogs and they definitely stole the show.  We had a bunch of people approaching us to pet the dogs and asking us their breed info, etc.  I think the Mo had a proud father moment.

 We don’t really care much for the music, the Mo and I go for the food. There is a plethora of vendors lined up along the street with their make shift kitchen.  The tantalizing aromas of the different cuisines definitely makes my mouth water as I get excited to try the different menu items.   

Before we purchase anything, we like to walk up to each stand to view the offerings so don’t have any remorse if we have stuffed our face with a dish then realized there was something better that we would have wanted more.

To prepare for our upcoming trip to Greece, the Mo wanted to try a meat gyro, which is a Greek “fast food” staple.  It’s a pita wrap stuffed with roasted meat that is cooked vertically on a spit, onions, tomatos, tzatziki yogurt.   We stopped by the Hellenic American Academy food stand and waited in a short line.  We got a gyro and a spinach pie after minutes of pondering if I should get the chicken souvlaki or vegetarian grape leaves.  I tried a bite of the gyro, and it was absolutely delicious! Pretty filling and it only cost $ 6.00.  The spinach pie was tasty but it reminded me of the ones they sell at Market’s Kitchen inside my local Market Basket.  The prices were pretty reasonable except for the water, which seemed to be standard at $3.00 per a bottle:

Meat Gryo

We walked by the famous Philippines stand.  It’s always fun to watch them cook as they are so organized and well prepared.  The line is always long and everyone seems to enjoy it.  I personally don’t get anything from there because I think I can cook everything they serve.. plus.. $ 3.00 for a “lumpia” (their version of the eggroll).. seriously??? The combo beef plate was $10.50 and the chicken combo was $8.00.

Frying Lumpia

Huge Wok to fry Noodles and Rice

Line for the popular stand

Besides eggrolls, I love other fried pastries with meat fillings. I couldn’t decide between the Indian samosas or the Jamaican beef patties. I love them both equally! I went with the Jamaican patty because it looked a bit tastier! I was so glad I made that choice because it was delicious. It had the perfect balance of spicy and flavor inside the wonderful flaky crust.

If ethnic fare is not your thing, there is also a street filled with the usual carnival/fair foods like fried dough, chicken tenders, lemonade, fries and ice cream.

And if street food isn’t your thing, there are numerous downtown Lowell restaurants that are happy to serve you with their full menu and specials.  Many of them even offer outside patio seating so you can “people watch” and still feel part of the festival.

There’s something for everyone at the Lowell Folk Festival! Come on down and EAT!

Cambodian Eggrolls

I don’t know a single person that doesn’t like my mother’s homemade eggrolls.  They are fun and delicious.  Every family has their own special recipe for eggrolls.  I’ve noticed with different Southeast Asian nationalities, the recipe varies.

Vietnamese eggrolls tend to have black fungus mushrooms, shrimp and more glass noodles.  Similarly, Chinese eggrolls that I’ve had at dim sum also has mushrooms and the vegetables are more chopped course.  Cambodian eggrolls tend to include taro, a root vegetable native to Southeast Asia.

The recipe below is my mother’s recipe.  We usually prepare hundreds at a time and freeze them.  When we are craving the eggrolls or planning a gathering, we just take them out of the freezer and fry them to a golden deliciousness!

Ground Pork from Market Basket

Recipe: Yields 300 eggrolls

Time: 5- 6 HOURS
Ingredients:

• 12 packages of eggroll paper
• Ground Pork 7 lbs
• Shredded carrots
• 3 large cabbages
• 2 bags of thin glass noodles (in pink bag)
• 1 small taro
• 3 Onions
• 4 large carrots
• Salt
• Pepper
• Fried Garlic
• 1 bunch of scallions
• Chicken bouillon powder
• One large egg yolk or starch glue (recipe below) 
• Optional: Sweet Chili Dipping Sauce

**Note, it is extremely important to keep the ground pork refrigerated until the very last step.  Any ground meat is easily susceptible to develop bacteria and cause food poisoning. Many people make the mistake of leaving the meat out too long and this causes a mildly sour flavor in the eggrolls which is a cause of food gone bad.

The most annoying part of making eggrolls is prepping the vegetables.  All the vegetables have to be shredded by a mandolin or a hand shredder.

Wash and cut the cabbages in half.  Shred the cabbages using a mandolin.  I have an Asian version that my mother bought me but you can use any fancy one from a kitchen store as well.

Green Cabbage

Using Mandolin to shred cabbage

Shredded Cabbage

Once shredded, the cabbage is salted to draw out the water and squeezed and washed several times below.  Pour salt generously onto the shredded cabbage and start squeezing until water is released from the vegetables.

After a good amount of water is visible, wash the salt off the cabbage and squeeze the cabbage again.  This step is done so that the cabbage is not slimy and cause the eggrolls to be soggy.

Squeezed Salted Cabbage

Rinsed Cabbage (after being squeezed)

Repeat the same steps for carrots and onions.  (You can purchase the carrots already shredded or use a hand tool to shred the carrots)

Shredding Carrots

Salted, squeezed carrots

Onions

Shredded Onions

Salted, shredded onion

Remove the thick skin from the taro and use the hand shredder to shred the taro.  You do not need to salt and remove water from the taro.

Taro

Shredded Taro

Slice the green onions into small rings.  This is an optional ingredient since there is already onions in the mixture. I like to use the green onions for the color.

Sliced Green Onion

Soak the rice vermicilli in hot tap water and let it sit for 5 minutes.  Drain the noodles and use a scissor to cut the noodles into smaller two inch pieces.

Glass Noodles

Combine the vegetables, noodles, ground pork in a large mixing bowl.

Fried Garlic

Now its time to add seasoning:

• 5 tablespoons of black peppers
• 2 Tablespoons of salt
• 5 tablespoons of sugar
• 3 tablespoons of fried garlic in oil
• 3 tablespoons of chicken bouillon powder
• optional: 3 tablespoons of MSG

Some folks like to add oyster sauce, fish sauce and soy sauce.  I prefer not to.

Egg Roll mixture

If you do not want to use your hands to mix the ingredients, you can use a electronic mixer.

This is what the mixture should look like once mixed.

I like to try a sample of the mixture in case its too bland or too salty.  Some people microwave a tablespoon of the mixture but i like to pan fry it.  heat a small non-stick skillet and add a tablespoon of the mixture. Fry until the mixture is cooked (slightly brown). Let is cool and taste the mixture.  If its too bland, add some salt. If its too salt, add a bit of sugar or any left over ingredients (such as pork, vegetables or noodles)

It is unlikely that you will be able to roll all the eggrolls fast enough, so I strongly urge you to portion out the filling to two bowls and cover and refrigerate one immediately.

Gather your supplies to start rolling eggrolls. I prefer to use a cutting board, baking tray (to hold the eggrolls), freezer storage bags, fork, egg yolk or starch glue. I position myself on the dining table with a view to the TV since rolling the eggrolls is time consuming.

(My mom prefers to make her own starch glue from a combination of equal parts of corn starch and water mixed together and microwaved for 45 seconds.  The mixture is a gluey consistency and used to bind the eggroll wrapper together.)

This is the eggroll wrapper that I prefer to use when making eggrolls. Make sure the eggroll paper is thawed in the plastic wrapper before using.  It is nearly impossible to roll with frozen paper as it tends to rip when you try to pull them apart from each other.

Egg roll Pastry Wrapper

Place the wrapper in a triangle on your cutting board or plate.

Using a fork, add 2 tablespoons of the pork filling mixture slightly above the bottom of the triangle.

Use your fingers to take the bottom of the wrapping paper and cover the top of the pork mixture, try to be as tight as possible with no air pockets.

Roll the mixture up until you get to the middle of the two side left and right triangles and stop.
Fold the side triangles into the middle of the roll.

Continue to roll the eggroll towards the top of the paper, continuing to be tight as possible.

Once you reached the top of the paper, dab your finger in the egg yolk or starch glue and rub it on the tip of the paper. Continue to roll up until it becomes a roll.

I like to fill up my baking tray and start to pack them in freezer bags as I go.  For every 30-40 eggrolls, I make, I bag them and freeze immediately so they do not sit out at room temperature longer than necessary.

It took me about 3 and a half hours to roll all the eggrolls by myself.  Usually, this is a joint family activity with mothers and sisters and aunts all working together to get the task done, so the time is definitely shaved when working with a group.

I prefer to fry my eggrolls frozen so they don’t break apart. DO NOT THAW THE EGGROLLS BEFORE FRYING.

Heat a large wok with frying oil to a medium temperature, do not set on high as the eggrolls will burn before the mixture is thoroughly cooked.  

Remove the frozen eggrolls from the freezer bag.  Sometimes they are stuck together and may need some force to break them apart. I like to slam them on a clean counter top and they easily break apart.

Once the oil warms up, fry the eggrolls on medium heat for about 10 minutes.  Do not overcrowd the eggrolls as the frozen eggrolls naturally brings down the temperature of the oil and will become soggy. I prefer to fry 12-15 eggrolls at time, depending on how large the wok is.  

After the eggrolls float up (which is after 10 minutes) and they are a golden brown, remove from the oil onto a bed of paper towels to help drain any excess oil.

Let them cool and serve with sweet chili sauce.

You can also serve them cut up in “Banh Hoi” noodle salad with sweet fish sauce.

Banh Hoi with sliced rib eye and eggrolls

Banh Hoi with Fried Shrimp and Sliced roasted pork and eggrolls

Banh hoi with grilled chicken, eggrolls and fried sweet potato

Fried Shrimp Rolls

In additional to the famous eggrolls, there is a lot you can do with the eggroll wrapper, you can pretty much stuff any filling and wrap it up with the thin paper for a nice crisp texture once its fried.

Shrimp Rolls

At almost every Cambodian social gathering at the house, shrimp rolls is a popular appetizer choice.  Its easy to make and almost everybody likes shrimp.  The shrimp rolls are usually the first to go.  Grandma’s and mother’s often put some aside in fear of the big ticket item running out before their grandkids or kids gets to enjoy some.

I usually make these for Cambodian New Years and bring a tray to the Mo’s grandma’s house and the Mo’s parents house to share with his siblings and cousins.  I also like to make it when we go camping as its a great finger food for the kids and its also easy to prepare.

Shaw’s Shrimp Sale $ 9.99 a bag

This week, shrimp was on sale at Shaw’s for $9.99 for a 2 pound bag.  The size was 31/40 meaning there are 31-40 pieces of shrimp in a pound.  This was a great price since it is usually 17.99 a bag at regular price.  I can actually but it at the local Cambodian store for $13.99 a bag, so even the sale price was better than the Cambodian store price.  I bought 5 bags and people looked at me like I was crazy.  I actually wanted to buy more, but I think I will just go back later this week.

Generally like to use the one size up, 26-30 which are slightly larger and more plump but this deal was pretty good.  Plus, people talk shit, when you use small shrimps.  They call you cheap for using small shrimp.  Since this is for family, I’m sure they would be more appreciative rather than being critical.

Also, please try to buy shrimps already peeled and deveined.  This saves a tedious step of removing the shell and deveining the shrimp which can get quite messy.

This is the recipe that I learned from my mom.  She would make hundreds of them for our family gatherings.  Today, I made 240 using 3 bags of shrimp.

Shrimp Rolls

Egg Roll Wrapper

• 50 pieces of raw shrimp, Size 26-30 Preferred but Size 31-40 is fine
• 1 package of eggroll wrapper, see image
• This can be purchased at any local Asian store in Lowell, Chinatown or Hmart in Burlington, Ma.  I’ve also seen them at a variety of Market Baskets.
• 1 Tablespoon of corn starch
• Frying oil
• Mae Ploy Sweet Chili sauce for dipping
• Optional: Salt & MSG & Garlic Powder

Thaw, wash and drain the raw shrimp.  

Add salt, garlic powder and MSG to taste (Optional). I say this is optional because it really is.  Shrimp already has a strong flavor and the wrapper has salt in it.  Since most people using the dipping sauce also, there is really no need to add the extra ingredients.  I just do it because its a habit.

Mix the cornstarch and two tablespoons of water.  Cook the mixture in the microwave for 20 seconds.  This will be the “glue” to bind the wrapper together. 

Argo Cornstarch

Cornstarch water mixture

Cut the square sheets in half from corner to corner to create two triangles.  Peel off one triangle of wrap and place on work surface.  The top of the triangle should be on the side. I prefer to use a cutting board but you can use a plate or your counter top.  

Place shrimp on the bottom of the sheet with the tail sticking slightly off the sheet.  Fold the wrapper an inch above the shrimp.  Start rolling the sheet upwards.  Try to be as tight as possible.  If the shrimp is too big, you might have to snap it in half carefully so that the shrimp still remains as one piece and not two but just more flexible.  This helps with the natural curve of the shrimp and makes it easier to roll the shrimp.

Once you roll to the middle, fold the side triangle to meet the shrimp.  Continue to roll to the top.  Once you are almost at the top, moisten your index finger with the cornstarch mixture and rub it onto the top of the egg roll paper.  

Continue to roll the shrimp up until it attached itself to the cornstarch mixture and is complete.  Plate on a cooksheet to let the cornstarch set.

If you are not going to fry them all right away, place the rolls in freezer bags and freeze immediately.

After all the shrimp roll have been prepared, heat a wok with frying oil.  (I used a small sauce pan here since I was only making 6 and didn’t want to waste oil)

Do not heat the oil on high heat, it will burn the oil and the rolls will be burned.  Heat the oil on medium heat for two minutes.  Add the shrimp rolls and cook until they are golden brown.  This should not take more than 10 minutes.  

Serve with the Mae Ploy sweet chili sauce. I also shredded some leftover wrapper and fried them as a garnish.

Market’s Kitchen is finally open at Market Basket in Chelmsford!

It’s no secret that Market Basket in Chelmsford has been undergoing a major face lift since the big competition, Stop & Shop opened across the street where the old cinema used to be over a decade ago.  Stop & Shop, the largest New England food retailer finally won the battle after many years of numerous blockages and had its grand opening just in time before a major holiday season, Thanksgiving of 2011.

Today, Market Basket opened up its Market’s Kitchen in the Chelsmford store.  Many of you may already be familiar with it since its already featured in the Tewksbury.  Market’s Kitchen is comparable to the hot foods sections of many other competitors such as Stop and Shop and Wholefoods Market (on the luxury end).

Customers can browse and pick and choose different things to make up their meal.  The choices are endless at the new Market’s Kitchen in Chelmsford.  There is a made to order deli station, pizza station, sushi station in additional to the fresh hot fried foods like egg rolls, chicken wings and onion rings.  The beauty is that the set up is very convenient and affordable.  Unlike placing an order at a sub shop, we don’t have to order a “Small Onion Rings” or “Large Chicken Wings”, we can just pick and choose how many we want which costs less money in addition to reducing food wastage.

Market Basket Hot Foods Section

The Mo and I are huge fans since we never really know what we want to eat until we see something that catches our eye.  Sometimes I am in the mood for sushi and he’s in the mood for something else.  Usually he ends up getting the made to order grilled Cuban sandwich with extra hots whereas I like to try different things.

The new bakery stood out with their colorful displays of cakes, Italian cookies, pastries, and cupcakes.  The featured cakes were not your typical “grocery store cakes” but more artsy and whimsical.  They looked more modern and definitely caught my eye along with other customers who were already placing cake orders.  The pastries itself were a big ticket item.  I usually don’t see the bakery department busy compared to the deli department on a Sunday but today there were people asking for rum log rolls and cannoli’s. I coudn’t resist and picked up a few things myself. A mini cheesecake, espresso cake and a fruit tart only set me back $6.97.

My order

Although there is no salad bar, there’s a decent variety of premade salads in the refrigerator section where you can also pick up premade side dishes that can be reheated at home.  Across the refrigerator is the hot rotisserie chicken with small and large chicken and premade subs.

Rotisserie Chicken

Premade salads

Update** 

The Mo and I grabbed a quick dinner there this week, and this is what we got for $ 9.00 + tax

Cubano Classico Grilled

Large Slice of Sicilian cheese pizza

Spanikitopia Twist

A Day in Chaweng Beach and Ark Bar-Day 7

We didn’t really have a game plan for today.  We woke to the sounds of a rooster cocking early in the morning.  The hostel provided a nice continental breakfast with an assortment of muffins and pastries so we didn’t have to run out to grab anything.

We got dressed and started to walk around Lamai trying to find a travel agent so we could book our snorkeling tours.  Most of the places were still closed since it was still early so we thumbed down a “songthaew”, basically a converted pickup truck with two rows of seating and an awning in the back, the poor man’s 

taxi.

Once we got there, we walked along the beach then we decided we would just stay in Chaweng Beach and hang out at Ark Bar until the beach party in the evening.  We bought a mango daiquiri and beer and it came out to a steep $7.75 (steep price compared to what we have been paying.)

Walking along Chaweng Beach

Chaweng Beach, powder sand

Drinks at the bar at Ark Bar

$ 5.00 Mango Daiquiri

Since we didn’t plan on going to the Chaweng beach today, we didn’t have any of our swim gear.  This is where a little bit of planning would have saved us some money.  We found some street vendors that sold swim suits.  After much bargaining and going back and forth, we walked out spending a little of $20.00 for Billabong shorts and a two piece tankini set.  I still think we got ripped off but it’s our own fault for not having our stuff.

We also ran out of Thai Bahts so we had to go to the ATM to take out more money.  Most places charge between three to five percent fee to use any type of credit/debit card.  We just take out $500.00 each time until we need to refill.  The last $500.00 lasted us almost 6 and a half days but there was a lot of “initial spending” for things like a sim card and memory card reader versus reoccurring transactions like food and transportation.  I”m hoping this $500.00 will last longer.

After an hour in the sun, we needed to move to loungers with an umbrella. We were swarmed by hawkers selling jewelry, henna tattoos, pics with monkeys.  I have to admit, we were pretty gullible today.  Not only did we overpay for our bathing suits, but we also bought straw hats and a coverall from the hawkers…there goes another $22.00.  Now I’m the first to admit that I do not do well with hats, but it the sun was too blazing hot to not protect my head.  I didn’t want to get sun poisoning as I did many years ago at the Jersey shore seaside heights.

Eggroll Couple and our new hats

The Mo rockin’ his new hat

Ark Bar sun loungers

We skipped lunch and just got some snacks from the food hawkers on the beach.  Both the corn and papaya salad was really good.

Around 4PM, Ark Bar set up a free beach BBQ for its patrons.  The BBQ was ok; fried rice, noodles, eggrolls, and assortment of meats.  I’m not complaining though, it was free!  We realized they do this to get people off the sun loungers so they could set up for the beach party.  They also  pushed their drinks heavily.  Prices were ridiculous; canned soda was more than two dollars and mixed drinks were six dollars.  I guess that’s how they cover the cost of the buffet.  We bought water and a diet coke from them and snuck in beers and more sodas from the 7-11 across the street.

Free Beach BBQ at Ark Bar, Koh Samui

Food Buffet

 

Dog eating leftover scraps

That says, “Coke Light” aka Diet Coke

In a matter of minutes, the area transformed into a totally different scene.  They put up lights, tables, candles, speakers, and banners.  It was amazing to see how quick everything was happening.

Mami Eggroll Beachside with a beer

The Mo hanging out

Table side Hookah Pipe service

All lit up at night

We really wanted to stay for the party, which is known to start happening around ten or eleven.  We were already there for eight hours so we left when it got dark and when the lights were turned on.

Packed House at Ark Bar

We took a songthaew back home.  Its amazing how they double the price after dark.  Since we just took out money, we just had large bills.  I pretended I only had 170 baht when the driver  was asking for 400 baht.  He gave us a ride anyway.

The Mo riding the songthaew

We took a shower and walked around  the Lamai beach area to people watch.  We grabbed a small bowl of noodle soup for a late dinner since we just ate a few hours ago.  I got a mixed fruit shake that was very good. She blended strawberries, pineapple, mango, papaya, banana, and dragon fruit.  It was very refreshing.  I think I will start treating myself to these everyday.

The Mo garnishing his beef noodle soup

Beef Noodle Soup $ 1.66 each

Fresh fruit shake stand

Its Finally Here! – Wings Over Lowell

Ranking REALLY close to eggrolls, chicken wings are among my favorite guilty pleasures. If I’m not bringing eggrolls to a party, I’m likely to to bring a combination of BBQ, Buffalo and Naked wings to accommodate all tastes.  They are easy to make and everyone loves them… well for the most part,  I’ve actually met some people that do not eat meat off bones (Ribs, wings, etc).

At almost every single family gathering, we buy chicken wings by the case to feed the whole army.  If I’m not making the wings myself, I’m always on the lookout for deals or new flavors that I can try.

Needless to say, I was very EXCITED to hear about the new Wings Over Lowell opening during Folk Festival weekend in Downtown Lowell.

Neon “Wings” Decor

After much anticipation, the Mo and I finally made our way to Downtown Lowell to sample the menu.  After what seemed like many minutes of viewing the menu displayed on the LCD screens and letting other customers go before us, we finally made up our minds and placed our order.

We got the F-16 (15 Wings), Cajun Waffle Fries with Cheese, and a 2 Liter of Diet Coke which came to about $19.00.  There were just too many flavors to try and they allow 1 flavor for every 5 pieces of wings. Since the Mo loves hot spice, he insisted on the “After Burner” and we also tried the Spicy Teryaki and Golden BBQ.

F-16 (15 Pcs, 3 Flavors)

 Although the wings were meaty and the textures were right on, the flavors were not that impressive. The Mo complained that the “After Burners” were not hot enough and seemed like it was just dressed in the same Huy Fong Chili Garlic Sauce we use at home. Since my tolerance of chili is not where his is, I took his word for it.

The Spicy Teryaki didn’t resemble any teryaki sauces that I was used to and the Golden BBQ flavor was a bit too tangy for me. Maybe next time I will try the Honey BBQ instead.

Cajun Blacked Waffle Fries with Cheese

I must admit that they Waffle Fries were amazing! They were fried to perfection and had the right amount of Cajun seasoning! For the optional seasoning, you can choose from Ranch, Cajun, Mesquite, Seven Pepper and Garlic Parmesan. The melted cheese dip ($1.00 extra) was a great compliment to the fries and we didn’t even require any ketchup!

They looked pretty busy, after all it was a Friday night.  As we sat and ate our meal, I noticed that the establishment was very popular with takeout orders with the phone constantly ringing and people walking in to pick up their orders.   The delivery service seems to be popular also, I noticed they had at least 2 drivers running in and out and they also had a sign posted for more drivers wanted.

With its late hours and nearby proximity to the Umass Lowell Dorms/Conference center, Middlesex Community College and Lowell High School, I truly believe this franchise will be a success!

Note: Parking in Downtown Lowell can be tricky and its usually a hit or miss.  Obviously this will be not a problem for students or Downtown Lowell employees. Dedicated goers can shell out a few bucks and park at the Leo Roy Parking Garage, literally 2 minutes down the street.

If you haven’t already hit up “Wings Over Lowell”, what are you waiting for?

Wings Over Lowell, MA  26A Market Street Lowell, MA 01852    Phone: (978) 441-9464

Location Hours: (Hours Subject to change)

Mon/Tue:   04:00 pm – 01:00 am and Wed-Sun:: 11:00 am – 01:00 am
Here are some of my favorite wings in Lowell and surrounding areas

Best Chinese Style Wings: Wah Sang
Best Wings to eat with Papaya Salad: Viet Thai
Favorite Flavor: Spicy Thai Peanut at Pizza Hazel
Best Wing Deal:  25 cents wing specials on Sundays and Mondays at Garcia Brogan’s
Best Boneless Wings: Garlic Parmesan at Pizza Hut/Wings Street
Hottest Wings: Crazy “88”, Wings of Fire coated in Ghost Pepper Bistro 44, Bedford, Ma
I’m not sure if they still do it, but there was a Waiver Wing Challenge where you had to sign a waiver and eat a certain amount of wings in under 30 minutes. Many tried and many failed. 

Worst Wings Dominos Pizza
Sorry Dominos, you were able to revamp your pizza with the garlic crust, but your wings are still sub par. They are usually soggy and smothered in a thick sauce. That just doesn’t do anything for me.

China Buffet
Just Gross


Where is your favorite place to go for wings?

Catering in Lowell

I’ve been catering for family and friends on the side.. pretty much for free or at a loss… I do it because I love it.  My cousin Pam has been harassing me to do something for real, as a side gig and my friend Nat and I think we would be awesome at catering.. I don’t do too well with criticism though.

My other friend Sorya thinks we should go into the event planning business, between the two us, we can cook, we can decorate, we already have a bunch of supplies (tables, chairs, chafing dishes, stemware), she can do hair and I can do makeup, after all, I was honored to do one of my best friend’s make up and hair for her WEDDING last year! My other friend Christine also keeps telling me how well she think I will do.

Sometimes when I think about it, I do have many friends that have specific talents and skills. I would outsource Armando, Poleen or Fish for photography, Mera for her floral design, and Alice for her awesome cakes.

As for now, I’m just happy with what I am doing and just cooking for pleasure and not so much of a financial gain… I can’t handle the stress.. so I’m going to cook and entertain for fun!

Lo Mein, Fried Egg Noodles and Fried Eggrolls that I made for Monica’s graduation party.

Phad Thai, Eggrolls, Noodles Galore!

Southeast Asian Cooking

Although I was born in the states, being born of Cambodian decent, I’m pretty much required to know how to cook the typical staples of Southeast Asian Cusines. Here are a few of my common dishes that I like to make

Beef Loc Lac

“Mee Ka Thung” Fried Wide Noodles

Hoisen Braised Pork Spare Ribs

Banh Hoi w/ Eggrolls, Shrimp and Pork

Calamari and Fried Jalapenos

Spicy Cilantro Chili Chicken Wings

“Mee Cha” Fried Noodles with Shrimp

Fried Salt and Pepper Shrimp with Head

Fried Spicy Shrimp with sweet chili

“Lhort Cha” with Sunny Side Up Egg

Beef and Seafood Noodle Soup

Lemon Grass & Kaffir”Krueng” Chicken

Shrimp and Pork  “Garden roll”, “Summer Roll” “Naim Chow” “Goi Cuon”, “Spring Roll” So many names for this well known dish.