Curry Leaves -- Pleasanton, CA (Malaysian cuisine)

This might be one of the most authentic Malaysian restaurants I've tried so far in the Bay Area. I am no expert, but the unapologetic use of shrimp paste and fish sauce, which enveloped me with savory aromas as soon as I walked into this establishment, gave me a clue. 

Located in a strip mall at 6003 W. Las Positas Blvd., parking is not a big issue with ample spaces throughout. The counter ordering and seat yourself atmosphere was casual and efficient, but may require some flexibility if one is not used to this type of relaxed dining. 

http://www.curryleavesbistro.com/


Here are some of the things I've enjoyed.

Roti Canai. One of my favorite types of breads, this is a multi-layered, pan-cooked flatbread that looks simple, but requires quite a bit of technique mastery to get the layers, method of cooking, flakiness and elasticity correct. This one was spot on and was served with a spiced, but not spicey, yellow lentil curry sauce. Tearing apart this bread allowed the layers to separate, which helped to absorb more sauce. Each bite had a bit of flaky crisp from the outer layer, a bit of chew from the inner layers and savory goodness from the sauce.

Otak Otak. Their version of a typical street food, this was fish paste, well-seasoned with finely chopped herbs, spices and chilis, then mixed with chunks of fish and vegetables. The mixture was molded in banana leaves and steamed. Not the most appetizing in appearance or color, with some fibers from the aromatic lemongrass and kefir lime leaves, but the soft texture with strong flavors were pure seafood heaven. 

Nasi Lemak with Chicken Rendang. Considered Malaysia's national dish, this is traditionally eaten for breakfast and includes rice steamed in coconut milk, spicy sambal, fresh cucumber, crispy fried little fish, roasted peanuts and hard-boiled egg. This one may be the best I've tasted. The sambal was rich, long-cooked, full of flavor without being too spicey and the chicken was tender and coated in a thick, tasty, umami-packed curry sauce. The crispy fish and peanuts added crunch and savory flavors, while the rice was fragrant and sweet. Every bite was a little different, but all delicious.

Mee Goreng. Stir-fried yellow wheat noodles with shallots, onion, garlic, soy sauce seasoning, tofu, egg, bean sprouts, chicken and shrimp. These were chewy noodles following the theme of loads of umami. There was no liquid on the bottom of the plate, which indicated that the seasonings were cooked into the noodles and absorbed, so every bite had all that savory and sweet flavor. A squeeze of lime juice added balance to the whole dish, and I happily devoured the entire portion.

I will definitely return to try other dishes, as well as the gelatin-based desserts, and I would encourage anyone, who is not afraid of strong flavors, to try this place as well.

Washoe Public House -- Reno, NV (Contemporary American cuisine)

For well-crafted nibbles and sips during happy hour or a hearty meal for lunch or dinner, this is one of my go-to places in the Reno area. Located at 275 Hill Street, this is an established restaurant in a somewhat residential area close to the co-op as well as within walking distance from the Truckee River and downtown. As much as I love trying new places, this is one of those reliable standout restaurants that is always comfortable, consistent and friendly. 

https://www.washoepublichouse.com/

Here are some of the things I've enjoyed.

Lavender Grey Lemon Drop. The house-made lavender earl grey simple syrup was a very nice, aromatic touch. Freshly squeezed lemon juice really makes a difference and the vodka brings it all together. A very nice, well-balanced drink.

Last Farewell. Another well-balanced drink with whiskey, heirloom pineapple amaro, fresh lemon juice, simple syrup, and egg white. This went down very easy with a gentle sweetness, fruity aroma from the whiskey and amaro, and a little pucker from the lemon juice at the end.

Scotch Egg. Only available during happy hour, this is a perfectly soft-boiled chicken egg encased in juicy, savory pork sausage. This was then tossed in breadcrumbs, fried until golden and served with a tangy beer mustard. Seemingly simple, this is a very tricky dish to accomplish, as the sausage can easily explode and release the egg while in the fryer, or the egg can get over cooked. This was expertly done, with a jam-like egg yolk, juicy, savory sausage and all together, very delicious.

Irish Nachos. Ireland has nothing to do with this dish, but it was tasty all the same. Crispy waffle fries were smothered in a three-cheese sauce, then topped with bacon and sour cream. We took the option to upgrade to pork belly and that became an excellent decision. This happy hour version was half the size of a normal portion, but was still hearty, with plenty to share.

Jalapeno-Cheddar Fritters. Served piping hot, these were crunchy on the outside and soft like a hush puppy on the inside. There were bits of jalapeno, which gave it a nice texture and flavor, and also played well with the cheddar cheese. The chipotle remoulade had just a little kick, but the creamy consistency went very well with the crunchy and savory fritter.

Street Tacos. Three bites of taco bliss. These were on the happy hour menu, and a bit smaller than an average taco, but packed a heap of flavor and texture. The blue corn tortillas were earthy and soft, the carnitas were tender with a bit of crunch from the griddle, the pickled jalapeno added some tang, the shredded carrot provided nice freshness, and the chili-seasoned aioli brought it all together very nicely. 

Wild Boar Schnitzel. A juicy, tenderized piece of lean boar with a breadcrumb coating that was fried until very crunchy. The rye spätzle had a wheat-y, nuttier flavor, but still had that same pleasing chewy texture that fresh noodles have. I was pleasantly surprised by the pickled mushrooms; these were like little sponges with a bit of tangy vinegar soaked in them. The juice from these mixed with the savory meat and crunchy exterior when chewed, which made for a very enjoyable eating experience. The apple cider & onion gravy was chunky, savory, a little sour, and a little sweet. The fresh arugula added some color and a bit of freshness. A very nice entree. (Picture below was half an order)

Double Elk Chop. This hefty portion was incredibly savory, succulent, juicy and just a meaty piece of meat. Perfectly medium rare with a nice crust on the outside, this was big enough to feed two or more people. The lemon fork-crushed potatoes added a nice starch to soak up the juices and the winter squash hash made for a nice side. What took it over the top, however, was the luxardo cherry demi-glace. It was balanced, with a bit of fruity sweetness, but also savory and thick enough to just cling to each forkful to enhance the Elk flavor. Heaven.  

Rock Candy Short Rib. This was a chunk of tender, succulent, falling apart piece of meat. The short rib is one of my favorite cuts of beef and it was treated very well in this application. The demi-glace sauce was salty, sweet and rich enough to enhance the flavor of the meat. The rock candy aspect is an Asian cooking technique that enhances savory flavors, if used properly. This was good and proper. The added salted potatoes and crispy onions made it a very fulfilling meal.

"it's it" S'mores Edition. For someone who does not have much of a sweet tooth, this was a big (pun intended) exception. This hand-sized dessert included thick and dense house made Graham cracker cookies stuffed with vanilla ice cream, then topped with torched house made marshmallow fluff, and a decadent dip in dark chocolate. A steak knife is included with each order and the leftovers are great after the ice cream melts and soaks into the cookies. An exceptionally made and presented treat that is big enough for the whole family.

Time and again I will come back specifically for the scotch egg, and massive dessert. After a few visits now, it's apparent that this place cares about quality and consistency and I can definitely appreciate that.

Fallon Hills Ranch -- Petaluma, CA (Farm dinner experience 2022)

The beginning of Autumn is a great time to relish the last bit of heat from a lingering Summer, look forward to crisp air and enjoy an outdoor dinner from a local farm. Once again, Fallon Hills Ranch has put on a very enjoyable gathering for people who really want to know where their food comes from, up close and personal.

We started with a tasty selection of wines from De Loach Vineyards, local cheese, and sausage made by Fallon Hills. This was followed by a farm tour where we learned the wonderful news that a limited number of Turkeys may be available for the upcoming holiday season. As we walked back to the dining area after our tour, a fantastic spread had been put out, buffet style, for everyone to enjoy with communal seating in fresh air, a bit of mooing nearby and the lingering smell of wood smoke from the BBQ pits. This is the kind of ambiance that puts my mind at ease and allows me to slow down and really enjoy life's simple pleasures. 

https://www.fallonhills.com/

Here are some of the things I've enjoyed.



A blue-sky view of part of the 300-acre farm.

De Loach Chardonnay. This was a light wine, not as buttery as the typical Chardonnay, but more mid-palate pleasing. Fruity, with notes of pineapple, fresh on the nose, and crisp in the middle with a lingering sweet finish.

Green Salad. Lively greens were gently tossed in a mild vinaigrette. The crisp greens were accented with crumbled feta cheese. This was a great palate cleanser in between bites of the more savory dishes. 

Coleslaw. Another crisp and fresh salad. This was a bit sweet from the cabbage and carrots. The dressing was not too heavy and accented the pork very nicely. 

Grilled Corn Salad. This was a local variety of corn, sweeter and more toothsome. The grilling technique gave it a smokey aroma and the bits of char added nice flavor. The simple accouterments of grilled red onion and cherry tomatoes added nice dimension. 

Mac & Cheese. A blend of cheeses for a more complex depth of flavor. This was creamy, cheesy, the sprinkle of black pepper made this a more sophisticated M&C, but was still very comforting all the same.

Potatoes. These fingerling potatoes were simply prepared with cloves of garlic, salt, pepper and olive oil. No need for anything more, as these were naturally sweet and the perfect creamy texture.

Pork. Meat and fire. The basics of cooking that are still beloved today. I very much enjoyed this dish, as it was simple, but also executed nicely. The meat was long cooked, tender enough but still held together to provide a satisfying chew. Juicy and succulent and paired very nicely with the bbq sauces on the side.

Brisket. Another well-executed meat dish. This brisket was seasoned properly, and slow cooked until shred-able so each bite of potato or salad could also have a bit of this fine beef. 

Apple Crisp. Still warm out of the oven, this comforting dessert was served with fresh whipped cream, vanilla pudding and blackberry syrup. The aroma of cinnamon and oats warmed my heart and I left with a very full belly.

If dining on a farm is not on your annual "to-do" list, I would recommend added this event, as it is fun for the whole family.

Secret Ingredient Chocolate Chip Cookies (Recipe)

What's better than a chewy, comforting chocolate chip cookie with a big glass of milk. Unless you're lactose intolerant, not many things. I didn't grow up eating chocolate chip cookies, since I actually did not like chocolate as a kid, but I've since become a chocolate convert and I'm dutifully making up for all my missed cookie-eating opportunities. 

This recipe will make about 12 cookies. I have found that adding a bit of starch creates a reliable chew and enhances the chocolatey taste that brings a smile to my chocolate-covered face. If this is your type of cookie, you may enjoy this recipe.


Here's what you'll need: 
1 cup pastry flour
1/4 cup bread flour
2 tbsp cocoa powder
1 tbsp potato starch (other starches, like corn or tapioca, will work as well)
1/4 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup lightly packed dark brown sugar
1 large egg
1 1/2 sticks softened salted butter
1 tbsp. vanilla extract
1/2 cup dark cholate chips (60% is my favorite), plus extra to top on each cookie before baking

Here's what you'll do: 
- Preheat oven to 375 degrees Fahrenheit. 
- In the bowl of a stand mixer, add the butter and sugar and mix, gradually increasing the speed until high speed is achieved, for about 5 minutes, scraping the bowl with a silicone spatula once or twice, until the sugar is mostly dissolved and the mixture is a little fluffy. 
- Add the egg and vanilla and mix on medium speed until fully incorporated, about 2 minutes.
- Use a silicone spatula to scrape the sides of the bowl, then add the rest of the dry ingredients, except the chocolate chips. 
- Turn the mixer on low and mix until all is well incorporated, about 1-2 minutes. Scrape the sides of the bowl, then add the chocolate chips and mix on low until the chips are distributed to your liking.
- Using a medium sized ice cream scoop or a large spoon, scoop walnut-sized rounds onto a cookie sheet lined with parchment paper about 3 inches apart (these cookies will spread a bit). Top with 2 or 3 extra chips per cookie, if desired.
- A 30-minute rest in the fridge will help them hold their shape a bit better. Baking right away is fine, but they may spread a bit more.
- Bake for 12-14 minutes, rotating the cookie sheet halfway through.
- Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack before diving in. These cookies will also have a bit of a crisp exterior and will actually get better, chewier, after they have rested for over 1 hour.
- Enjoy!

Sip of Saigon -- Sparks, NV (Modern Vietnamese Cafe)

A small Vietnamese cafe with European pastries finds its way into Sparks. Located at 1272 Disc Drive, there is ample parking in this location as well as a modern, breezy feeling to the space with small potted plants on each table and an artfully painted mural on one wall. The bakery offerings may change, depending on the day or time of day. But any place that has French Macaroons on a regular basis, in my opinion, is worth visiting. 

The macaroons were sold out by the time I visited on this day, but the next time I visit, it will be a bit earlier. 

https://sipofsaigon.wixsite.com/website

Here are some of the things I've enjoyed.

Ube Drip Latte. Made with Groundwork organic coffee, this sweet treat included an ube syrup that made this drink beautiful as well as tasty. This is definitely for those who have a sweet tooth. 

Egg Rolls. A choice of chicken or veggie was available on this day. We selected the chicken and it was crunchy on the outside and stuffed with vegetables and savory chicken on the inside. The sweet garlic chili sauce included made for a nice accompaniment. 

Breakfast Banh Mi. This was a satisfying sandwich with that warm, quintessential crisp baguette, juicy grilled Vietnamese sausage, scrambled eggs, house pickle mix, sweet mayo, fresh cucumber and cilantro. A great on-the-go type of breakfast that is both delicious and filling.

Vietnamese Bun Bowl. I opted for added shrimp and was not disappointed. The shrimp was snappy and pan-cooked with a sweet and savory glaze. Included were the perfectly chewy rice noodles, along with a vegetable egg roll, fresh and crunchy shredded carrot, cucumber, lettuce and green onions. After mixing with a few self-serve sauces, this was a healthy, light and delightful meal. 

I'm always happy to find places to get my coffee and noodle fix and this place provides both. This may just become a regular spot for me for quick to-go items.

Momo & Kebab -- Fremont, CA (Himalayan & Mediterranean cuisine)

I'm usually a skeptic when it comes to restaurants located on the ground level of an apartment building, but this one was definitely worth visiting. Located at 37100 Fremont Blvd, Suite K, the benefit of the location is the attached apartment parking lot, usually with available visitor parking spots or street parking nearby.

The smells of this type of cooking pulled me into this restaurant and the option of dining inside or outside was also a nice touch. The friendly service and smiles of the person taking our order made me feel welcomed and appreciated, but the taste of the food has brought me back again and again.

https://momoandkebab.com/

Here are some of the things I've enjoyed.

Chicken Wings. I can only guess these were coated in a wet batter that included starch. These were deep fried and had a shatteringly crispy coating. The "secret" spice mixture was an absolute winner; amazingly flavorful, tongue numbingly spicy with hints of Szechuan peppercorn, cumin and an endnote of sweetness. Even if nothing else on the menu sounds good, one cannot go wrong with 10 orders of these.

Himalayan Akabare Chicken Wings. For a chicken wing option that really brings the heat, this is the same fried chicken wing, that was tossed in a thick, wet spice mixture full of brow-sweating akabare chili. Addictive all the same with the added bonus of sinus clearing abilities.

Mutton Momos. Each order of momos include your choice of filling, plus a customized cooking method. I opted for mutton and the steamed version this time, but other options included sizzling plate with noodles or a dunk in a spicy Szechuan pepper tomato sauce, among others. Not a lot of places use mutton and I'm not sure why, as it may sound scary, but it is so delicious. This meat was ground until fine and mixed with onion, tomato, cilantro, turmeric and gently steamed until plump and juicy. The satisfying taste of the spices paired very well with the creamy sauce.

Paneer Momos. This option was also steamed and filled with house made cheese, onion and cilantro. The paneer is not a melting cheese, but a bit firm, with a texture similar to curds and a great option for the vegetarian, as this can be used in place of meat. It was savory, spiced just right with a hint of sweetness from the onions.

Plain Naan. Also available with other flavors, I opted for the plain naan. This was a warm, crusty flatbread cooked in a tandoor oven. Crisp on the outside and chewy on the inside, this worked wonders for sopping up sauces or snacking on later with cheese.

Nepalese Goat Curry. Another under-utilized protein that was prepared in a fantastic way. Slow cooked in a flavorful sauce until tender and falling apart. I love when some of the spices can be seen, such as the curry leaf. This was fragrant, hearty, comforting and was wonderful spooned over steamed basmati rice.

Lamb Shank in Gravy Sauce. This was another great dish to go with rice. Available in mild, medium or spicy, I opted for the medium level and had a perfectly seasoned, flavorful meal with just the right amount of heat for my taste. The lamb was cooked until falling-apart tender, with no knife required. It was also on the bone, which I love, for my bone marrow and tendon gnawing enjoyment. The sauce was rich, savory with spices and soul satisfying.  

Egg Chow Mein. The Chinese influence was present in this dish. These chewy wheat noodles were wok tossed with cabbage, bell pepper and mild but aromatic Indian and Himalayan spices. Very delicious. 

After I traveled to Nepal a few years ago, my curiosity and enjoyment of flavors from that part of the world continues to this day. I am very happy this restaurant landed in my neck of the woods so I can enjoy on a very regular basis. 

Rice Box Kitchen -- Reno, NV (Asian-Inspired Comfort Food)

As a lover of all types of cuisine, my nearest and dearest is Asian food, because that is the food I grew up eating. I am always happy to see variety and different options of Asian cuisine wherever I travel and where I live, as there is so much to learn and enjoy in this one category alone. 

Located at 555 South Virginia Street, #103 is a very approachable, Asian fusion establishment that is inspired by the cuisine of Thailand, China and Japan. This is my newly discovered option for a quick in house or to-go meal that is made by warm, friendly, always smiling and incredibly welcoming staff in a design-centric space with elements of light and dark. 

During my first visit for a to-go meal, I ended up chatting with the very down-to-Earth and San Francisco transplant owner, who reminded me of the fun and friendly people I grew up with during my time living in San Francisco. After this pleasant exchange, I left with my food and a smile on my face.

https://www.riceboxkitchen.com/

Here are some of the things I've enjoyed.

Chicken Dumplings. Only available on the weekend Dim Sum menu, these were filled with ground chicken and seasoned with green onion and ginger. The wrappers were thin and chewy, as they should be, and the fillings were juicy and satisfying. These were savory and addictively pop-able. 

Pork Dumplings. Also only available on the weekend Dim Sum menu, these little morsels were filled with succulent ground pork. This can work as a wonderfully flavorful appetizer or as part of a weekend brunch meal.

Thai Tamales. This is the first time I've seen tamales made with Asian flavors. There was a lovely coconut fragrance, and I can only guess that coconut milk was used in the masa and/or to cook the moist, shredded chicken encased inside. The red curry sauce was a little sweet, a little savory, a little spicy and did a wonderful job to enhance the flavor of each bite. I very much enjoyed this.

Khao Moo Dang. A generous portion of pork and rice, smothered in a sweet and savory sauce. The pork was expertly roasted until tender but still toothsome and the sweet jasmine rice soaked up the sauce very nicely. The side of black vinegar mixed with soy sauce and chili can be used to add dimension to the dish and I also enjoyed it as a dip for my perfectly medium-boiled egg and fresh cucumber between bites of rice and pork.

Mochi Bars. Great as a teatime snack or after dinner treat, the ube (left) and vanilla (right) mochi bars were perfectly sweet without being overpowering, chewy and moist. These would be wonderful for a party.

The expanding menu and fun presentations keep me coming back to see what may have changed and also for the standard items that I now need as staples in my regular meal planning. I would encourage anyone to visit for what I would consider comfort food.

Los Chilaquiles Mexican Breakfast -- Reno, NV (Mexican cuisine)

When I want to feel nurtured, visiting a family owned and operated restaurant like this one, makes me feel warm and refreshed. It's evident that "care" and "love" are key ingredients in all the dishes here and there are no details overlooked, even down to the earthenware serving dishes and painted coffee mugs. 

It is also nice to see the workers hug each other when they arrive to start their shift. I love noticing these little things. A great place to work usually indicates happy workers, which results in good food and happy customers. 

Located at 3380 South McCarran Blvd., this is another establishment to add to Reno's growing list of wonderful places to experience.

http://orderloschilaquilesmexicanbreakfast.com/

Here are some of the things I've enjoyed.

Molletes. Soft but sturdy house made telera bread was smeared with savory refried black beans, then topped with queso fresco, pico de gallo, Mexican crema, and a colorful dot of fresh chili. This was placed on our table before we ordered any food and was a nice start to the meal.

Cafe de Olla. A charming setup with a vintage enamelware pitcher full of hot, freshly brewed coffee, an adorable painted coffee cup, along with hefty sticks of real Mexican cinnamon and sugar. Once I added the cinnamon to my cup and poured the hot coffee over it, the cinnamon-infused coffee had a wonderful warm flavor and comforting aroma.

Salsa Verde & Salsa Roja. These house made salsas were automatically placed on the table once we were seated, so there was no need to ask for salsa. The green one was tangy and fresh from the tomatillos and the red one was a little spicy and savory. Both added dimension and variety to each bite of the dishes we ordered.

Burrito, picture 1. Customizable, this became a breakfast burrito stuffed with scrambled eggs, chorizo, black beans and melted, gooey cheese. The homestyle potatoes were a nice touch, albeit unnecessary, given the enormous size of this burrito. Leftovers were very much enjoyed later.

Burrito, picture 2. Every fork full was magic.

Black Beans. The accompaniment to my Chilaquiles Los Moles. One can always tell the pride of a Latin restaurant by the quality of their refried beans. These were savory, but also a bit sweet, aromatic and balanced with a small dose of pickled onion, pico de gallo and cheese. Simple to look at but complex in flavor. This bowl was scrapped clean.

Chilaquiles Los Moles. This hearty portion had crispy tortilla chips, smothered in a mildly sweet, earthy, complex and comforting mole sauce. The homestyle potatoes were savory and the over easy eggs (customizable) were cooked perfectly. I was very impressed with the freshly made cheese, which had a nice squeaky texture but tasted a bit like feta. As their namesake dish, I will definitely order from their many chilaquiles options again. 

Tamales. This was the cheese and jalapeno filling. Other options were pork or chicken, which I'm sure would have been delicious as well. The presentation was beautiful, the lettuce leaf acting as a bowl for the tangy and fresh pico de gallo was a nice touch, and the tamale itself was exceptional. The masa was moist, tender, full of flavor and could have been eaten con nada (with nothing). But the enhancements of the savory verde sauce, gooey cheese and slightly spicy jalapenos made this plate divine. 

Conchas. As if all the food from the meal was not enough, we were given one last parting gift of a sweet treat of Mexican bread. It was just as it should be, a bit crumbly, buttery and not too sweet. This was great the next day with my leftover coffee.

There are quite a few Mexican/Latin American options in the Reno area, but not all are created equal. I felt great after leaving here, both in my soul and my stomach. I would recommend this place to anyone who enjoys good food and good vibes.