Emily and Ken came up for a quick trip to Seattle, and among other tourist-driven stops during that weekend (Pike Place Market, rooftop at Hard Rock Cafe, etc.) we spent an afternoon in West Seattle. The Seattle Water Taxi is a quick and inexpensive way to get to West Seattle without having to plan for parking, traffic and everything else that goes along with a commute by car. The pick up point in Downtown Seattle is at Pier 50, and the ferry conveniently drops off at Seacrest dock in West Seattle; it’s just a few steps from Marination Ma Kai. If you have the patience to wait in line, your first stop should be at this waterfront restaurant for some Hawaiian shaved ice. From there, Alki Beach is about a 1.5-2 mile walk along the beach front. Though most of the walk requires some dodging around bikers, roller bladers and four person “surrey” bikes manned by underage middle school kids, the views of Puget Sound help wash away the noise. We enjoyed some fresh coconut water, stopped to watch a young girl’s volleyball tournament that lasted even until after we finished dinner at a small french restaurant (how’s that for making you feel guilty?), took in the “beach life” as the sun started to set, and head back for the night.
Simple breakfast with a focus on fruit.
Soy-garlic glazed salmon with sweet potato medallions and roasted asparagus.
Finally tried BCD Tofu House, and now I see why there’s such a fuss over it. It was amazing.
Salad and the famous tomato basil soup at Nordstrom Cafe.
Sunday dim sum.
Lunch with Steph at Cherry St. Cafe.
Boiling Point reunion with Emily.
Our effort to cook and eat healthier by focusing on a veggie-rich and meatless diet on weekdays.
Cook, share and enjoy.
Okra and egg with sweet shrimp.
Okra with egg and fried tofu with broccoli.
Tofu with bell pepper and broccoli with garlic and onion.
Bitter melon with egg, pan fried noodles and General Tso’s tofu.
I have a few favorite dishes, but nothing compares to the feeling of nostalgia and satiation that Beef Noodle Soup provides me. My favorite bowl is only found in the Yong Kang neighborhood of Taiwan, but a close second is Din Tai Fung’s version. It feels silly sometimes asking a server to box up the few cups of broth and meat left over, but it’s something my mom has always done, and I can’t help but continue the legacy of creating a “refreshed” second serving at home.
Din Tai Fung’s broth was so rich that leftovers had chilled into a gelatinous state. While that was defrosting, I blanched bok choy, boiled carrot medallions (a Taiwanese addition) and cooked some udon. Once combined, the end result looked almost better than it did the first time around :)
Xiao Long Bao (soup dumpling) and beef noodle soup at Din Tai Fung.
My version using leftover broth and fresh additions.