Noms on My Phone #13

It's been a while since I've posted one of these and boy, do I have lots to share! I recently came back from Hong Kong and Macau, so there will most definitely be a whole separate post on my food experience there!

For the random pick of the day we have...... 

Details:

Who: Me and my parents

What: 12 oz. Cowboy cut of a dry aged prime rib of beef seasoned with garlic and fresh rosemary, slow-roasted and sliced to order, served with creamy horseradish & au jus 

When: April 18th, 2014

Where: The Harris Ranch Restaurant, 24505 W Dorris Ave, Coalinga, CA 93210

Why: My parents and I were on our way back from Morro Bay and happened to pass by this place!

Overall verdict:

While this was not the best prime rib I have ever had, it was definitely one of the better ones. The prime rib was quite juicy and had great flavor. The sides were well seasoned and paired nicely with the steak. The au jus sauce was delicious and not too salty. Overall, I really liked this prime rib and its sides. The only gripe I had was that there was a bit too much fat left on the prime rib. I like myself some nice marbling, but I don't really like having chunks of fat next to my meat. 

Will I come back? Heck Yes! Harris Ranch is known for their fresh cuts of beef and their dry aged steaks! This is the perfect spot to eat at if you ever find yourself in Central California!

I give this..... 4 apple pies out of 5!!!!! 

TChen Makes Taiwanese Sweet Custard Brick Toast

Hey All!!

Sorry for the long hiatus, but I am back and ready to start whippin' up some recipes!
We will be making the super delicious, extra fattening, Taiwanese Sweet Custard Brick Toast today!

This dessert holds a special place in my heart because I used to eat this all the time when I lived in LA. Every time I went to a boba/tea shop, I would always order at least one brick toast. Now that I no longer live in LA, I have these cravings for this sweet dessert every time I drink milk tea. Unfortunately, there are no tea shops where I live currently that serve this dish. So....  I decided to take matters into my own hands and try to make it myself!

Here is what you need:

- 1/3 cup of salted butter
- 1/3 cup of powdered milk
- 1/2 egg yolk
- 1/6 cup of powder sugar (I don't like my toast too sweet so I always cut down on sugar..... but feel free to up this to 1/3-1/4 cup of sugar if you like it to be sweeter)
- 2 slices of thick toast (I don't have a Chinese bakery near me to get the super thick toast, but I just settled for Rainbo brand Texas toast)

How to set it up:

- Preheat toaster oven to 350 degrees.
- Heat up your butter first so that it is slightly melted. This will help you mix everything together.
- Mix the butter, powdered milk, sugar, and egg yolk together using a spatula until it reaches a paste like consistency
- Score the top of your bread by taking a knife and lightly cutting the top vertically and then horizontally. You should get cuts that resemble a hashtag (#)
- Put the sweet custard paste onto the bread and make sure you cover the whole piece of bread, including corners.
- Place in oven and bake for 4-5 minutes until the corners look a little light brown.
- Turn to broil feature on oven and bake for additional 1 minute to get a nice caramelization on top.
- Let it cool so that custard will solidify.
- Serve!

Remarkably simple, yet irresistibly delicious!

Enjoy and good luck in the kitchen!

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