It's been awhile since I last posted so I know my readers at least deserve a treat!
So here's the first series in 'Decrypt that Plate'! The picture below indicates two things:
1) Something has been making that stamp pattern &
2) What will be my next dish?
Can you figure out what made this stamp? Comment below!
I'll let you in a clue, the item that made this pattern actually won't make an appearance in the next recipe. Instead, this next dish I will be making is something college students can create easily, and makes for a great taste and nutrition with not so much prep work needed! The imprint on the plate is an ingredient for my next post... what do you think it will be?
Spice 28, coming up!; up as of Nov. 19
Spice 28
For Szechuan & Asian fusion, Spice 28 definitely delivered. The menu was not much promising, since I always feel underwhelmed in some asian cuisine spots but the interior/exterior did look inviting, so I decided to celebrate my birthday here. Too bad I booked the reservation for Saturday, as we craved special appetizers, so no Happy Hour there...
We first ordered the Indian Pancake which included curry sauce and some indian flatbread. Although it looked rather flat and pastry-like, it was very chewy and easy to get some nice layers out of the pancake. I do wish it were much bigger as I tore pieces apart to increase the surface area.
(sorry about the quality of these photos, I only had my phone with me)
This other dish, Dan Dan Noodles, was a mixture of noodles in chili oil, pork, sesame oil, and a peanut taste. Despite being an appetizer, it was very fulfilling and proved to be a delight. Trust me, it's ability to feed 3-4+ people is amazing.
Lillie's dish was a Pineapple Fried Rice, and just as you'd expect it had the typical fried rice smoky aroma. Perhaps they were smoking up some flavors in one of their woks? It was still refreshing as there were chicken, pineapple-infused rice, raisins, onion, and cashews (as I recall). I appreciated the smokiness with pineapples' tropic flavors as it was comforting to chow down.
Shelley's dish (left) is actually the Drunken Noodles. As my friends and I were trying to find the origin of this dish, we realized that it probably known for being greasy and the substitute for the Micky D's I hear everyone gets. Despite the sloppiness, it was flavorful and savory--from the green peppers to the onions. With all that soft noodle, I'll bet anyone can chow down.
I never went out to just buy salad... It's just so simple to make but also hard to finish the whole platter. Usually it's a hit-or-miss depending on dressing, as is the case with cream-ladened caesar salads. As I just finished Masterchef Junior and after seeing Dara cook up some Ahi Tuna, I was ready for sushi. No worries though, this Tuna Avocado salad was just the perfect ending. With spicy mayo aioli and bite-sized greens (spinach, etc) which were, when mixed, had the right amount of yuzu dressing. In addition, the tuna provided a wealth of chewiness and protein to keep you satisfied. It reminded me of eating sushi rolls.
Although we were so full, we knew we had to share at least a dessert. Here's the Coppa Strawberries & Caramel-- which was a vanilla ice cream layered with strawberry jam, caramel, and topped with sliced almonds. In the presentation, I'm not sure why the whipped cream was on the plate which was a hassle to just scoop/dip and top. Otherwise, the jam was very delicious with a strong, authentic smell of strawberries. It really looked pretty and tasted great, if only the scooping out ice cream from the fluted cup wasn't so difficult. It was cold, but it's something I'd come out for again.
Overall,
Spice 28 is a place which would fit most college students' budgets on a good
Friday Saturday night. The amount came to approx. $20/per person (
tip & tax included) as we shared appetizers and sampled on this dessert. It's strange spending so little and not having to fret about splitting the bill, but it was a wonderful night and not quite costly to hangout at. Feel free to splurge because you deserve it!
dumplings.
...and last, but not least, here's the sauce! It's a mixture of soy sauce + vinegar but seasoned that, when dipped, gives a scrumptious taste!
You'll need the juicer...
Fresh citrus fruits too:
Lillie's dish was a Pineapple Fried Rice, and just as you'd expect it had the typical fried rice smoky aroma. Perhaps they were smoking up some flavors in one of their woks? It was still refreshing as there were chicken, pineapple-infused rice, raisins, onion, and cashews (as I recall). I appreciated the smokiness with pineapples' tropic flavors as it was comforting to chow down.
Shelley's dish (left) is actually the Drunken Noodles. As my friends and I were trying to find the origin of this dish, we realized that it probably known for being greasy and the substitute for the Micky D's I hear everyone gets. Despite the sloppiness, it was flavorful and savory--from the green peppers to the onions. With all that soft noodle, I'll bet anyone can chow down.
I never went out to just buy salad... It's just so simple to make but also hard to finish the whole platter. Usually it's a hit-or-miss depending on dressing, as is the case with cream-ladened caesar salads. As I just finished Masterchef Junior and after seeing Dara cook up some Ahi Tuna, I was ready for sushi. No worries though, this Tuna Avocado salad was just the perfect ending. With spicy mayo aioli and bite-sized greens (spinach, etc) which were, when mixed, had the right amount of yuzu dressing. In addition, the tuna provided a wealth of chewiness and protein to keep you satisfied. It reminded me of eating sushi rolls.
