RECIPE: Soondooboo Jiggae (Korean spicy soft tofu stew)

Soft Tofu
red pepper flakes
shrimp stock
shrimp chopped
baby shrimp
onion chopped
mushroom chopped
zucchini chopped

1. Heat the soup bowls on the stove top

heating up the bowls

soft tofu from the asian market

prep the veggies

2. Once hot, pour in oil and add garlic and red pepper flakes.

add garlic, oil and red pepper flakes

3. Add shrimp stock, onions and mushroom.

add shrimp stock and veggies

4. Add the soft tofu and green onions.

letting stuff boil

5. Boil until the tofu has absorbed some of the color of the soup (cooked through).

some like it non-spicy

my parents and my brother don’t like theirs spicy, so they barely have any red pepper flakes.

this is not for the light of heart

I like mine spicy so it has a ton of red pepper flakes. But don’t add the red pepper flakes once the broth is in because it will just float (you need to add it before with the oil).

Sundubu jjigae (순두부찌개)

RECIPE Jambbong (korean spicy noodle dish)


1. Rinse the shrimp and start a big boiling pot of water for the noodles.

fresh shrimp

2. Get all the ingredients ready.


3. Add the spicy oil to a hot sauce pan and then throw in the garlic (in big enough pieces so that you can pull them out afterwards).


4. Add in all the other ingredients (veggies).

stirfry everything

5. Add the noodles into the boiling pot and keep mixing the veggies in the  pan.

boil noodles

6. Once the veggies are cooked, add to a big pot of shrimp stock. And once the pot is back to boiling after all the veggies have been added, add the raw shrimp (which does not need long to reach that pink cooked color if the water is boiling when added).


7. Take the noodles from the pot and pour it into a collander and rinse it with cold water to stop the cooking process. Then arrange into individual serving bowls and pour the soup on top.


Nothing like a hot bowl of spicy noodle soup when it’s freaking freezing outside.

Panda King in New Orleans (Dim Sum)

Panda King
925 Behrman Hwy
Gretna, LA

This is the only dim sum restaurant in the area, they serve dim sum on the weekends from 10:30 AM to 2 PM. It is adjacent to a buffet restaurant with the exact same name so don’t make the same mistake as me and wait for your friends for a dim sum lunch at the buffet side…….Cuz you’ll be waiting for a while. So you probably think that I’ll be generous in my review given that this is the only option for dim sum in the area but they actually have a wide range of selections and they’re all pretty decent. Some of the rice noodle dishes are on the bland side, but the rest of the dishes are solid. Definitely worth the drive over to West Bank (don’t forget a $1 for the toll on the way back!)

clams in brown sauce

Hong Kong egg rolls

crabmeat ball

shrimp shumai

shrimp in long rice noodle

shrimp ball

beef chow fun bite size

pork shumai

pork dumpling

red bean paste inside a sesame seed rice ball

Panda King on Urbanspoon

RECIPE: Giada’s Bruschetta with Shrimp and Arugula


fresh shrimp


  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved


  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 pound extra-large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup low-sodium chicken stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup mascarpone cheese, at room temperature


For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

slicing up the garlic ciabatta

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes.

shallots and garlic

Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

cookin the shrimp

chopped up shrimp

In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.


Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy.


Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

shrimp bruschetta

 Some other seafood recipes:
Honey ginger grilled salmon
Salmon cakes
Salmon in chipotle sauce
Spicy Korean fried shrimp

Crabby Jack's in New Orleans, LA

Crabby Jack’s
428 Jefferson Highway
New Orleans, LA

I happened to be in the area at lunch time and decided to check out if this place was open. (I had heard through friends that this place keeps odd hours). I think the hours are like 10 AM to 4 PM or so.  This place has the best shrimp po boy award in town and so I had to go and taste for myself. Walking in, I knew what I was going to order beforehand but I was surprised by how small the menu was.

shrimp po boy

I was impressed with just the sheer size of this half sandwich. There was plenty of shrimp for me to make a 2nd sandwich with this thing.  The batter for the shrimp was delicious too. I had ordered my food to go because I was feeling a little self conscious about eating out alone and  I didn’t bring a book and I had already read all the stories on The sandwich smelled so delicious on the drive home. A mix of seafood and salt scent filled my car (the new car smell had been long gone at this point). When I got home and unwrapped this baby, I knew this could easily make two meals. However, losing all sense of propriety and self control after my first bite, I inhaled the entire thing in one sitting as I watched the newest Modern Family episode.

onion ring

I asked what was the best side order and the woman behind the counter told me to get the onion rings. these were super crunchy. Like gonna break your molar and need emergency oral surgery kind of crunchy.

cochon de lait

the cochon de lait was highly recommended as the 2nd best sandwich at this restaurant. since this place is a favorite of locals, I knew I wanted to try this sandwich. Since I was knocked out from my shrimp po boy induced coma, I saved this sandwich for the next day and reheated it in the oven. It was still good. This meat was sooo tasty.

Crabby Jack's on Urbanspoon

Sukho Thai 2 in New Orleans, LA

Sukho Thai
1913 Royal St.
Marigny/New Orleans

Three flavored whole fish

I had a groupon for here and wanted to try something that a friend was raving about. The three flavored whole fish with bay scallops and shrimp. It was a whole fish of the day deep-fried to a crisp on the outside, with hand battered bay shrimp and scallops with sweet and sour sauce. the fish was a little dry for me (probably overcooked) and the sweet and sour sauce was quite generic. but the shrimp and scallops were quite tasty.

an entire fish!

pineapple fried rice

the fried rice was your typical soy sauce seasoning. the pineapple was really refreshing though. and the shrimp was crisp. I liked the dish as a whole.

pineapple fried rice w shrimp

Sukho Thai on Urbanspoon

Commanders in New Orleans

1403 Washington Avenue
New Orleans

the front

From the moment we walked in, I could tell that service was one of the top priorities at Commanders!  A lot of waiters were lined up as we were being led to our table and each of them had a smile and said their own variation of “Welcome.”  The menu was quite extensive and so it took us quite a bit of time to decide what to get and in that time, the ice in our drinks had melted and so a waiter came by and I was ready to ask for one more minute when I saw him replace our water glasses that had been barely touched! now that is great service! When we were ready to order, our server was at another table but the maitre’D noticed that we were ready and so I watched him flag down another server to take our order.


the ambiance is upscale and classy but comfortable. since we happened to be here for happy hour, we ordered 2 appetizers and 1 mixed drink all for $20.

garlic bread

this was the first time Joe and I had been served garlic bread. this stood out to us because most other places served sorudough bread or french bread with butter.


Joe ordered the shrimp and tasso henican with wild Louisiana shrimp stuffed with spicy Cajun ham, crystal hot sauce beurre blanc, pickled okra and five pepper jelly. This was delicious. I was very surprised that the strong tasso flavor didn’t dominate this dish. Joe’s only complaint was that there were only three shrimps.

Commander's salad

I had the Commander’s salad with hearts of romaine, Parmesan, pressed egg, housemade bacon, French bread croutons, grated Gruyere, and creamy black pepper dressing. I really appreciated how light the creamy black pepper dressing was (usually I order dressing on the side but this time I forgot to and so I was very relieved that I could taste the other components of the salad in addition to the dressing).

veal chop

Joe had the veal chop tchoupitoulas which is a creole spiced chop of milk-fed veal over goat cheese stone ground grits with asparagus and classic green peppercorn demi glaze.  The veal was very tender and the spices definitely tasted creole. I loved the goat cheese stone ground grits and stole a mouthful every chance I got.

black angus

I had the pepper crusted black angus sirloin with sour cream and creole mustard crushed potatoes with roasted summer vegetables and garlic thyme juice. My steak wasn’t as tender as Joe’s veal chop but it was tasty. My sides definitely weren’t as good as Joe’s though.

bread pudding

when we placed our order for our dinner, the server asked us if we would like to pre-order the bread pudding for dessert because the kitchen needs 20 minutes for this dish. Since New Orleans is famous for its bread pudding, we decided why not! The bread pudding was brought fresh from the oven to our table and the server added a cream glaze right there at the table. I was a little sad that he broke the top in order to pour cream inside (as the photographer trying to think of which way to angle the dish to take my picture, watching a huge gaping hole made in the top of my dessert). The bread pudding was amazing! It was your typical cinnamon raisin bread pudding but the cream had started to caramelize probably from the extreme heat of the bread pudding. Gave it a nice crisp.

Commander's Palace on Urbanspoon

Baru Bistro and Tapas in New Orleans

Baru Bistro and Tapas in New Orleans
3700 Magazine St.
New Orleans, LA

The decor is a bit rustic (it is a Carribbean themed restaurant). The waittress was very friendly and informative and I couldn’t help but notice that they kept refilling our water every few minutes.

We started off with atun tartare which had yellowfin tuna, avocado, coconut oil, soy sauce, chili sauce and white corn tortilla chips. It had a very nice composition (not too chewy which is something I fear with raw fish) and the flavor really popped with lime.

Then we had the ostras fritas which had deep fried Louisiana oysters with cilantro aioli and caramelized onions. These were awesome (good recommendation by waittress!) the outside was crispy and it was savory because of the caramelized onions.

Chuzos con chimichurri with grilled skewers of skirt steak, colombian chorizo, and shrimp.  The shrimp was really hyped up but I thought the skirt steak was amazing (slightly overcooked but really flavorful). The cilantro olive oil sauce was delicious with everything! And it came with this corn dough that was delicious.

Croquetas de pescado which is crispy white fish potato croquettes with spicy tartar sauce. These were surprisingly good. It wasn’t too fish-y in flavor and the croquette had a bit of other stuffing and the spicy tartar sauce was delicious.

For dessert, we had caramel vanilla flan with mango on top. The combination of mango, mint and caramel flan was amazing!

Baru Bistro & Tapas on Urbanspoon

Cure in New Orleans

4905 Freret St.
New Orleans, LA

I was super excited to eat here! I’ve driven by many times and have always wanted to go in. Everything on the menu looked so good; we ordered almost everything.  This wine bar also has an excellent choice of scotch. I love the ambiance with dim lighting and leather couch seats.

we started off with goat cheese stuffed dates wrapped in pancetta. These were SO DELICIOUS! The sweetness of the dates complimented the pancetta in the background of goat cheese and it was coated in a syrup of dates.

Bacon and Bleu cheese tartine w bayley hazen, louisiana honey, bacon and onion jam. The bacon with blue cheese and onion is no stranger, but the hazen and honey were a new and much welcomed spin.

Spicy Jamaican meat pie with chicken, coconut curry, barbeque sauce and house made orange coconut soda. The coconut curry was a little on the weak side, but I really loved the barbeque sauce combination with the meat pie.

Shrimp Ceviche with pico de gallo, pepper, mango, pickled mustard seed and avocado. The ceviche had a strong citrus flavor (that is how ceviche is prepared) and was served cold.

Vadouvian Cauliflower with cauliflower cream, curry spiced vegetables and white choocolate. I was blown away by this dish. The cauliflower was not only beautiful in presentation but delicious and not soggy at all.

Short rib “debris” sandwich with gruyere, red wine braised black angus short rib, shiitake ragout and onion jam. This was by far, the winner of the night. The juicy meat on the toasted and buttered sandwich with the onion flavor was HEAVENLY. If I were to have a last meal on earth, this would be part of that meal.

The count with french toast, chiesi ham, membrillo, manchego, dijon mustard, egg. The dijon mustard was very strong but still good.

Cure on Urbanspoon