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Platain with Costeño cheese and perico eggs 

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Platain with Costeño cheese and perico eggs 

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This is my favorite dish specially for breakfast!
Platain is a common ingredient in Colombian meals and it is the perfect match with the salty and hard Costeño cheese, this cheese I usually get it from my grandparents farm and every time I eat it I feel like I’m home.Also eating scrambled eggs with chopped tomato and onion is common in my city they are called “🤬 perico” also great with Arepas!

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Fried Chicken Cutlet is my favorite dish in the world. In the dead of night, I always like to get a fried chicken cutlet and beer with watching movies in my room. It can makes me forget all vexations or helps me think about my future like how to lose my weight.
On the golden crispy surface, it is always sprinkled some pepper and chili powder. The taste is not rich or complex but you can taste the original flavor of chicken. It also pair well with Bubble Tea, so Taiwanese usually like to order both together. However, both are the most evil foods in Taiwan. If you go to Taiwan, you must try these foods and Stinky Tofu →→→→→

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In Taiwan, stinky tofu is commonly found at stalls in night markets. Taiwanese stinky tofu is cooked with many methods including deep frying, steaming, and cooking in soup, but it is most commonly found in deep frying. It comes usually with pickled cabbage(kimchi), a sweet and salty sauce, or chili sauce. I always get stinky tofu whenever I went to night market in Taiwan. The smell was definitely something that you didn't like at first. One of my friend came from America, he said It smells like old seafoods. And he never try again before he back to America. Hahahahaha.

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Japanese Sushi is the best, simplest dish in the world, and nigiri is my favorite sushi. Personally, I believe that uni nigiri which made from sea urchin is the incomparable one.

Actually, I just tried my first uni nigiri last month, but I couldn’t forget that amazing experience. It looked weird like a plump yellow worm, but when I put it into my mouth, I felt a strong flavor blast that included whole ocean’s energy and vitality. Uni nigiri tastes really salty but not terrible salty. Also, it tastes tender, creamy and fatty. By the way, rice in the nigiri are also good, even it doesn’t taste, it could balance the flavor, it’s the optimal vehicle for the main ingredient.

Some people might think that sea urchin is disgusting because it smells fishy, but for me that uni nigiri is divine! -Anna

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交通方式：捷運文湖線劍南路站3號出口，往美麗華百樂園方向，沿著樂群三路直行，與隨意鳥地方餐廳同一建築

這幾年台灣相當流行無菜單料理

店家以供應高檔精緻但不固定的食材吸引消費者

個人頗喜歡無菜單料理所帶來的驚喜感，時常變換的菜色讓多訪也不厭倦

唯一缺點是價位普遍不可愛

由幾名日料經驗豐富的年輕人共同開設經營

店裡的漁獲、食材、佐料有80%從日本進口，午晚餐各服務一輪，用餐毫無時間壓力

午餐1,500up、晚餐2,800up，另加收一成服務費

此外，另有『師傅搭配』菜單，食材等級更好價位相對較高

也可以根據客人預算下去客製化菜單

（破財啊破財 朋友為了自己的生日大餐認真尋找餐廳，金主我才有了這篇食記 ）

不知是否刻意低調？餐廳門口竟然沒作招牌，我在廣場邊繞了一會兒才發現

就在建築物最左邊的小門進去唷，紅色招牌（一鷺燒烤）旁

IkI 粋（同音粹）意思為『丰姿綽約』、『人情練達』

對店家來說，也是期望能將料理呈現到最高境界吧

空間設計看似簡約卻藏著細膩講究

用餐區域以中央的木質板前區為主， 座位就15個，完全搖滾區

除了可以近距離觀賞師傅現場處理食材，嚐到無時差的海味之外

透過師傅說明，還能夠了解每道料理的種類與產地

或是單純只想與師傅抬槓也是很OK的

入座時，見服務人員將紗簾帶上，一旁窗戶的簾子也半掩著

感覺是十分重視顧客的隱私與舒適度

板前放著等會將派上用場的天然食材與佐料

▼如新鮮山葵、日本醬油、柚子、蔥、辣蘿蔔泥、海鹽等等

▲▼凌晨送達的漁獲已被處理成生魚片，清洗的相當乾淨

▼另有一間12人座大包廂，呈長型格局宛如會議室，非常適合商務聚餐只差沒有一台投影機

入座後服務人員送來小籃子供我們放置衣物、熱毛巾擦拭雙手，以及熱茶讓我們暖身子

吃飯的這天正逢台灣史上最低溫，大台北多處都在飄雪

此時溫熱毛巾與茶水來的正是時候，外面真的好凍啊

今日為我們服務的是顏師傅，年紀輕輕已有多年日料經驗（姐姐我年紀還比他大 ）

言談舉止間有著日本人一絲不茍、謹慎細膩的模樣

在大致了解過價位之後，我們決定點一份$2,000與一份師傅搭配

由於每日漁獲種類的供應不會固定，因此可以吃到哪些食材也是當日才會知道

師傅搭配到底是多少可以先詢問，或是提供你的預算讓師傅去調配

我是什麼都吃，幾乎不挑食的人，所以確定價錢之後什麼都沒問就交給師傅去處理了

▼開胃的薑塊、苦瓜、蘿蔔口感細嫩，我尤其喜愛蘿蔔，真好吃

▼握壽司使用的醋飯水準相當不錯，是以北海道七星米再以富士山泉水煮成

▼顏師傅特別請我們飲用富士山泉水，與普通飲用水一起喝就能感受出差異，富士山泉水沁涼甘口，很讚

請大家諒解兩人總共吃了三十多個盤子的生魚片、握壽司

即便我有作筆記，此刻也難以分辨哪張照片是用什麼魚來著

真的只有親自去體驗後才能理解到底有多好吃了，相信愛吃日本料理的朋友都會同意吧XD

+ 嚐過馬糞海膽的 天然海味與鮮美甘甜就回不去了，只能說太銷魂

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【Shushi-IKI．粋】中山區。新開幕！精緻無菜單日本料理，鮮甜海味令人驚艷♥（大直／劍南站） - 噗舞食遊記

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交通方式：捷運文湖線劍南路站3號出口，往美麗華百樂園方向，沿著樂群三路直行，與隨意鳥地方餐廳同一建築 這幾年台灣相當流行無菜單料理 店家以供應高檔精緻但不固定的食材吸引消費者 個人頗喜歡無菜單料理所帶來的驚喜感，時常變換的菜色讓多訪也不厭倦 唯一缺點是價位普遍不可愛 由幾名日料經驗豐富的年輕人共同開設經營 店裡的漁獲、食材、佐料有80%從日本進口，午晚餐各服務一輪，用餐毫無時間壓力 ...

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This dish is probably what I crave everyday. It always makes me feel relaxed and happy. The combination of the sweet and salty is my favourite part, and it is what I enjoy the most about eating this. The pancakes are made with oat,almond  flour and banana inside and on top. In addition, I had maple syrup and sometimes peanut butter. Moreover, to make it more fun we eat it with a side of eggs and bacon that add more taste to the dish.

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My favorite dish in the world are Romanian Cabbage Rolls. I first tried these in 2014, when my Romanian neighbors brought me over a plate to try with sour cream on the side. The incredible, savory pork and rice filling lingers long after you've eaten it. This is a slow cooked dish where you must prepare the cabbage leaves separately before rolling and cooking in a dutch oven.

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Cabbage patch kids always seemed creepy to me when I was little. What kind of baby grows out of a cabbage? Could you still eat the cabbage once you harvested the baby? This doll raised lots of questions. Not to say this stopped me from wanting a cabbage patch doll more than Rainbow Brite leggings, because I did. The urge was major.

Now that I am a couple (few) decades older, I know exactly what was going on - mostly because it's starting to happen with Ava. I wanted those dolls because all the other kids wanted them. They were collected in the 80's quicker than Michael Jackson gloves. As a rather "thrifty" family living in a "thrifty" part of Boston (I slept in one corner of our apartment's living room while my brother slept in the other), I wanted nothing more than to play with these dolls that rich kids littered their deluxe playrooms with. It all seemed so fancy and grand. And I thought maybe having a doll would make me popular - like the kids who had them.

By the time the dolls entered the thrift stores - our usual shopping grounds - the allure had all but faded away for the rest of the world. The closest I ever got to the doll was a few beat up trading cards which I paraded through the playgrounds with pride. But they weren't the dolls, so the kids didn't care.

It was a hard lesson at a time when the only thing that seemed to matter was what mattered to everyone else.

Sometime later, while scouring the rich neighborhoods for any good "finds" (a habit of my mom's which never ceased to make me cringe) we happened upon a trunk full of someone's old dolls placed on the curb, just waiting for someone to claim them. I remember ducking down so no one could see me.

Time changes everything though. This collection had dozens of outfits from the 60's and 70's - full of beautiful, quality stitching. I played for hours upon hours with those dolls. And when I went off to live with my foster family for nearly a decade, my mom saved them - still dressed in the last outfit I'd put on them. She gave them back to me last Christmas and I was shocked she'd kept them for more than 20 years. We now store them in Keith's Grandfather's old work briefcase (Ava's Great-grandfather).

I'm proud of those dolls and what they represent. And I'm even more proud to say that Ava plays with them, too. I can't wait to tell her the "thrifty" story behind them.

But back to the cabbage. (Amazing how one little word can bring back so many memories.)

The funny thing is, while I was pining away after those silly cabbage patch dolls, I had an even better gift right in front of me, on a regular basis: my mom's homemade stuffed cabbage. Thankfully, this particular version of cabbage did not involve babies. But it did involved love, a dash of thriftiness and all kinds of comfort.

If we lived in Romania, we'd have been right on trend (on all counts). And this would be the right kind of trend - good, comforting food, to be shared with the ones you love.

In Romania, they call stuffed cabbage "sarmale". Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones - the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they'd please Dracula himself.
Ingredients:
This is the first time I've had stuffed cabbage since my childhood. And I'm so glad, not just for this dish, but for the memories. Thanks, Romania.

1 large head cabbage

6 oz bacon, diced
1 onion, chopped fine
2 carrots, grated
1/2 cup long grain rice
3/4 cup water
1/2 tsp paprika
salt & pepper

2 lbs ground pork

15 oz can tomato sauce diltuted with 1 can worth of water
ham hock
extra water, if needed
a few sprigs of fresh dill
Method:
Sour cream
Fresh Dill

The first step to making sarmale is to soften the cabbage so that it is supple enough to wrap.

You can either...

A) submerge the head of cabbage in boiling water for half a minute until outer leaves are soft (then remove the soft leaves and repeat procedure)

OR

B) a couple of days before you want to make the sarmale, freeze your cabbage. Then place in refrigerator to thaw the night before you plan to make the sarmale.

I tried both ways and happen to prefer the boiling method myself , although you'll need a large scoop to get the cabbage in and out of the water easily.

The next step is the yummy-tummy filling. I mean, seriously. Major.

Here goes...

In the same pot you'll cook the Sarmale in, fry up the bacon to render the fat, but not to brown it. This very act makes any house smell like a home. A place I, for one, want to be.

Next, dump in the chopped onion, grated carrot, paprika, salt and pepper. Cook until everything is happy and soft. Then stir in the rice and water. Simmer about 10 minutes or until the water is absorbed, stirring occasionally.

Combine the meat and the rice mixture in a large bowl (If you aren't cooking these right away, you'll want to cool the rice mixture before combining it with the raw meat).

Place a large spoonful in each softened cabbage leaf.

Fold the right side in, then roll up from the stem end.

Finally, press the left end in, making a deep belly button of sorts. This will hold the entire package together.

To the bottom of your dutch oven (or large pot), add a splash of oil and a few scraps of cabbage. Place a ham hock in the center and lay the stuffed cabbage rolls around it, packing them pretty tightly.

Whisk together the tomato juice and water (plus more salt and pepper, if desired). Pour over cabbage rolls and make sure the liquid goes up to the bottom of the top row (add more water as needed - I didn't need any). You can add a few sprigs of dill for extra flavor, if you like.

Top with loose cabbage leaves, pop on the lid, and bake at 275F for about 4 hours.

Meanwhile take a stroll through Transylvanian spring.

When you get home, it's time to eat.

After peeling back the crusty layer of cabbage, we find this goodness inside. Just look at that rusty sauce. Glorious. With a spoonful of sour cream and a few sprigs of dill? Yes.

Kid tested ...

... and mother approved.

(Hi, Alexis and Kaiden! P.S. Kaiden is Ava's nephew and Alexis is his sweet mama.)

P.P.S. Super extra thanks to our Romanian reader Laura, who sent me her very detailed family recipe to work off of. I made a few changes, but the spirit remains the same. Cheers to you, Laura!

Romanian Stuffed Cabbage Leaves | Sarmale

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In Romania, they call stuffed cabbage "sarmale". Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones - the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they'd please Dracula himself.

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Romanian Stuffed Cabbage Leaves | Sarmale

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Cabbage patch kids always seemed creepy to me when I was little. What kind of baby grows out of a cabbage? Could you still eat the cabbage once you harvested the baby? This doll raised lots of questions. Not to say this stopped me from wanting a cabbage patch doll more than Rainbow Brite leggings, because I did.