Grilling homemade burgers and hotdogs!
Bacon, onion honey pork beans in the works.
Chopped tomatoes, garlic, onions, pepper, salt blended with ground meat before grilling!
Special cocktails we made!!
Tuesday, October 13, 2009
BBQ at Stan's
Grilling homemade burgers and hotdogs!Bacon, onion honey pork beans in the works.Chopped tomatoes, garlic, onions, pepper, salt blended with ground meat before grilling!Special cocktails we made!!
Coconut Bay
Coconut Bay
18922 Gale Avenue
Roland Heights, CA 91748
Deep Fried Golden Sand Bass topped with special 3 flavors sauce.
We ordered the sauce on the side. This great fish dish is special because of their special sauce. The fish is fried so deep, you can eat the bones.
Rice noodles pan-fried together with egg and topped with shrimp, squid and crab claws in gravy sauce. Served with steamed vegetables
One of my favorite dishes. This was the first time trying Coconut Bay, usually we go to Banana Bay and there is a slight difference in taste of this dish. I would recommend anyone to try Banana Bay for this dish instead.
Oh boy, fried bananas with ice cream on top!
18922 Gale Avenue
Roland Heights, CA 91748
Three Flavors Sand Bass
We ordered the sauce on the side. This great fish dish is special because of their special sauce. The fish is fried so deep, you can eat the bones.
King Noodles
One of my favorite dishes. This was the first time trying Coconut Bay, usually we go to Banana Bay and there is a slight difference in taste of this dish. I would recommend anyone to try Banana Bay for this dish instead.
Oh boy, fried bananas with ice cream on top!
DAIKOKUYA - MONTEREY PARK
111 N Atlantic Blvd, Ste 241 (2nd Floor)
Monterey Park, CA 91754
TEL: (626) 570-1930
This is the dish that made them famous, Daikoku Ramen! They basically cook the pork bones 1 day ahead, combining with some pork joints to concentrate a flavorful, special soup base. Served with pork belly meats, marinated boiled egg, bamboo shoots, bean sprouts, green onions and some sesame seeds. This dish is completely perfect for cold weather! (Especially this week), be aware, if you go to the one in Little Tokyo for lunch and you dont' get there early, you will be in a long long line.
This is their famous Shredded Pork Bowl. They use pork belly that is grilled and served over rice with tons of green onions, pickled ginger, and a special glaze that is sweet.
Best way describe this dish is the pork melt in your mouth, and you can't help it but put some rice right after that to blend in the taste. I would keep coming back for this.
Best part is they have jars of ground garlic paste. You can just spoon it in your noodle soup or rice. Amazing, but get ready to stink!
111 N Atlantic Blvd, Ste 241 (2nd Floor)
Monterey Park, CA 91754
TEL: (626) 570-1930
Monday -Saturday
Lunch: 11:00 am - 2:30 pm
Dinner: 6:00 pm - 12:00 am
Sunday - 11:00 am - 10:00 pm
Lunch: 11:00 am - 2:30 pm
Dinner: 6:00 pm - 12:00 am
Sunday - 11:00 am - 10:00 pm
This is the dish that made them famous, Daikoku Ramen! They basically cook the pork bones 1 day ahead, combining with some pork joints to concentrate a flavorful, special soup base. Served with pork belly meats, marinated boiled egg, bamboo shoots, bean sprouts, green onions and some sesame seeds. This dish is completely perfect for cold weather! (Especially this week), be aware, if you go to the one in Little Tokyo for lunch and you dont' get there early, you will be in a long long line.
This is their famous Shredded Pork Bowl. They use pork belly that is grilled and served over rice with tons of green onions, pickled ginger, and a special glaze that is sweet. Best way describe this dish is the pork melt in your mouth, and you can't help it but put some rice right after that to blend in the taste. I would keep coming back for this.
Best part is they have jars of ground garlic paste. You can just spoon it in your noodle soup or rice. Amazing, but get ready to stink!
Embassy Restaurant
The story began when we went fishing out in Long Beach. Brought a few pounds of shrimps, and squids, and my breakfast floating on the ocean water from my sea sickness. We caught just about 50 or 70 pounds of fish, and not just any type of junk fish, they were Sheepheads! So as a tradition of my father and his friend, the biggest fish or two goes to the restaurant and is served family style! So here it goes.
I left out pictures of the other dishes, we only care about the fish!
Sheep head soup.
The fishes were used in different ways. Bones and scraped meats were used for the soup.
Fillets were fried and served with veggies.
Head, and belly chunks were fried in a master dough and served in a very special sauce.
Stan's trophy dish! With his unconventional way of fishing, he was able to bring in the heaviest, biggest fish that morning of fishing! He rigged his line with .......nevermind. We are keeping it a secret. Saving the 8 pounders in the ocean to ourselves.
This was a great dish, the chef promised "no bones" of the fillets pre-fried. Served with many other great ingredients like snowpeas, mushroom, carrots to complement the dish.
But this was the real deal. Served with tofu, pork slices, cilantro. Still cannot tell what is the secret in the sauce, possibly mushroom and other goodies. Everyone agreed this was the "best" dish out of this whole dinner. We didn't even need rice. Everyones' stuffed.
I left out pictures of the other dishes, we only care about the fish!
Sheep head soup.The fishes were used in different ways. Bones and scraped meats were used for the soup.
Fillets were fried and served with veggies.
Head, and belly chunks were fried in a master dough and served in a very special sauce.
Stan's trophy dish! With his unconventional way of fishing, he was able to bring in the heaviest, biggest fish that morning of fishing! He rigged his line with .......nevermind. We are keeping it a secret. Saving the 8 pounders in the ocean to ourselves.
This was a great dish, the chef promised "no bones" of the fillets pre-fried. Served with many other great ingredients like snowpeas, mushroom, carrots to complement the dish.
But this was the real deal. Served with tofu, pork slices, cilantro. Still cannot tell what is the secret in the sauce, possibly mushroom and other goodies. Everyone agreed this was the "best" dish out of this whole dinner. We didn't even need rice. Everyones' stuffed.
Ruby Tuesday
Ruby Tuesday
2200 S Azusa Ave
West Covina, CA 91792-1510
(626) 839-4222
This place just knows how to do it right! Amazing lump of crab cake on top of a great piece of fish just broiled right. Potato was a bit strong on the salt for me, but it was excellent with its creamy texture, goes well to compliment with the veggies.
Mango Mojito - plain and simple, nice drink.
2200 S Azusa Ave
West Covina, CA 91792-1510
(626) 839-4222
This place just knows how to do it right! Amazing lump of crab cake on top of a great piece of fish just broiled right. Potato was a bit strong on the salt for me, but it was excellent with its creamy texture, goes well to compliment with the veggies.
Mango Mojito - plain and simple, nice drink.
Sushi Central
Sushi Central
3500 Overland Ave
Los Angeles, CA 90034
(310) 202-6866
So, this is the Food Network Bobby Flay sushi challenge restaurant. Sushi Central, lies in a busy small plaza on Overland Avenue, just a bit south of the 10 FWY. My wife always wanted to see what this place is all about and see how good their food truly is.
When we arrived, this place seemed just like a fast food sushi restaurant, small tables, all glass windows, reminded me of a old donuts shop that was converted into a fast food joint.
We sat down and browsed their menu, and the waitress introduced us about their Omakase style serving and it works on a "tap out" system. Let them know when you are full, or else the food keeps coming! So I gave it a try.
Tuna - ginger pieces on top, special sauce, no dipping of soy. Tender, fresh tuna, the sauce did make it special.
left to right: Tai, Japanese Mackerel, Japanese Sea Bream.
My favorite was the mackerel, not like the usual style of serving with lemon is what made it stood out. Again, all of these pieces of sushi had sauce over it and required no dipping.
Spanish Mackerel, another tasty one, although I am not able to describe the exact differences between the jap vs. spanish mack. I know I liked the Japanese one better.
Gizzard Shad - This was my first time trying this one, how do I describe it. More on the salty side, the skin was at a medium toghness level, I almost thought I smell bait. But wait, don't get me wrong, this was quite different from other types of fish, just another acquired taste.
Giant Clam? I lost count!
Scallop- This dish was served warm, on a spicy tangy sauce, having a chance to try every parts of the scallop and compare texture was interesting.
Orange Clam - very similar to giant clam, sweet, crunch, refreshing.
Left to Right: Uni, Salmon belly, Ono.
The uni was a generous portion, stronger flavor than other ones I have tasted. It was proper to eat that piece as the last item of the meal.
This was the first time I tried the Salmon belly. Speaking of Omega-3 being good for you, this piece is loaded with that belly fat. Although it is nothing tender like the Toro, salmon belly overwhelms you with its distinct salmon flavor. Glad I had a chance to try this one.
Lightly charred Ono. It was burned with a torch, which gave it a nice touch of toasty, flavor on the initial bite.
Okay, here's the deal, the food was great. I was getting full, but could have kept going. Just didn't want to overload at this restaurant. What really stood out was their special sauces in EACH piece of sushi. I honestly didn't even dip soy tonight. All the sauces complemented the fishes well, not covering its real taste, but giving it a unique twist.
Although the food was great, I am being a bit picky on their price. No ambiance, fast food type dining experience, this was a steep price for how many pieces of sushi I dished down. I actually would rather spend the same or more at Sasabune down the street, they still carry great food, decent price, and excellent service. Not only that, down the street is a real dining restaurant.
3500 Overland Ave
Los Angeles, CA 90034
(310) 202-6866
So, this is the Food Network Bobby Flay sushi challenge restaurant. Sushi Central, lies in a busy small plaza on Overland Avenue, just a bit south of the 10 FWY. My wife always wanted to see what this place is all about and see how good their food truly is.When we arrived, this place seemed just like a fast food sushi restaurant, small tables, all glass windows, reminded me of a old donuts shop that was converted into a fast food joint.
We sat down and browsed their menu, and the waitress introduced us about their Omakase style serving and it works on a "tap out" system. Let them know when you are full, or else the food keeps coming! So I gave it a try.
Tuna - ginger pieces on top, special sauce, no dipping of soy. Tender, fresh tuna, the sauce did make it special.
left to right: Tai, Japanese Mackerel, Japanese Sea Bream. My favorite was the mackerel, not like the usual style of serving with lemon is what made it stood out. Again, all of these pieces of sushi had sauce over it and required no dipping.
Spanish Mackerel, another tasty one, although I am not able to describe the exact differences between the jap vs. spanish mack. I know I liked the Japanese one better.
Gizzard Shad - This was my first time trying this one, how do I describe it. More on the salty side, the skin was at a medium toghness level, I almost thought I smell bait. But wait, don't get me wrong, this was quite different from other types of fish, just another acquired taste.
Giant Clam? I lost count!
Scallop- This dish was served warm, on a spicy tangy sauce, having a chance to try every parts of the scallop and compare texture was interesting.
Orange Clam - very similar to giant clam, sweet, crunch, refreshing.
Left to Right: Uni, Salmon belly, Ono.The uni was a generous portion, stronger flavor than other ones I have tasted. It was proper to eat that piece as the last item of the meal.
This was the first time I tried the Salmon belly. Speaking of Omega-3 being good for you, this piece is loaded with that belly fat. Although it is nothing tender like the Toro, salmon belly overwhelms you with its distinct salmon flavor. Glad I had a chance to try this one.
Lightly charred Ono. It was burned with a torch, which gave it a nice touch of toasty, flavor on the initial bite.
Okay, here's the deal, the food was great. I was getting full, but could have kept going. Just didn't want to overload at this restaurant. What really stood out was their special sauces in EACH piece of sushi. I honestly didn't even dip soy tonight. All the sauces complemented the fishes well, not covering its real taste, but giving it a unique twist.
Although the food was great, I am being a bit picky on their price. No ambiance, fast food type dining experience, this was a steep price for how many pieces of sushi I dished down. I actually would rather spend the same or more at Sasabune down the street, they still carry great food, decent price, and excellent service. Not only that, down the street is a real dining restaurant.
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