Anyone can make crispy oven fried turkey wings….If you follow the directions exactly you will have unbelievably delicious flavorful turkey wings that you will make over and over again. First of all I start by using a brined medium sized turkey. The whole wings gets removed. Soak the wings at room temperature canola oil (1/2 cup for 4 wings or about a 1/4 cup for two wings) for about a 1/2 hour. Set oven to 425 degrees F. The wings get the oil shaken off. and are LIGHTY …..LIGHTLY sprinkled with salt, pepper, granulated garlic and paprika. Put the wings on a baking sheet. In the preheated 425 degree F oven for 30 minutes on one side and another 30 minutes on the other side. They stay HOT for an hour so you need to let them rest about an hour till you want to eat them.
The Mekong Plaza is an Asian Shopping Center that is a mall with a dozen Asian restaurants, an Asian/International Grocery Super Market gift shops and more. Today we thought we’d do some exploring here and mostly tasting.
We started with a full service Vietnamese Restaurant called Com Tam Thuan Kieu.
We shared a dish that is seldom found at most Metro Phoenix Vietnamese Restaurants called Com Do Ga Roti (fried Cornish hen with tomato paste red rice). Today they were out of Cornish hen so chicken was offered.
First came out a cup of broth and chunks of very developed soft pork.
Next we moved on to the main event.
We received a generously sized plate of very moist tender delicious bbq chicken thigh made with house made bbq sauce. I picked fish sauce as the dipping sauce and it went together to make something mighty tasty. The plate also came with pickled vegetables, a fried over easy egg and tomato paste red rice. I’ve had Vietnamese red rice before and this differed as they do from home to home or restaurant to restaurant. Here the rice was on the dry side and contained very little tomato.
Below is com do ga roti from Thao Sandwiches now closed for business. You can see the texture and tomato and seasoning does differ.
Thao Sandwiches (now closed for business)
Moving on next stop was suppose to be a Filipino Restaurant called Wholly Grill for Grilled Tuna with Eggplant Salad but that wasn’t on the menu today so we stopped at Heng’s Kitchen in the food court instead to share a Szechuan Spicy Boiled Fish.
Soon we are served and they are nice enough to split the rice plates for us. The fish is very tender and mild and cooked to perfection. We receive a good amount of bean sprouts and fresh chopped cilantro. There is some heat from hot chili and some Sichuan peppercorns but this is the least spicy Szechuan Spicy Boiled Fish that I’ve ever had…….I saw the chef looking at me when I ordered it……..It’s possible that he thought I looked like someone that can’t handle spicy foods and it’s a possibility that he was trying to spare me too much mouth numbing painful heat?????? I don’t know…..but that’s what I thought. This dish was still very good but super mild for the kind of dish that it is.
The last time I had Szechuan Spicy boiled fish it looked like this from Szechuan Cosine in Glendale.
from Szechuan Cusine in Glendale
See all the peppers…..now this was ultra spicy and mouth numbing.
Now we take a break and walk around Mekong Market. Lets see what we see.
Chestnut Kit Kats!
WOW Sake KitKats too!
Boiled corn with colorful kernels.
Faux fish.
LOTS of real fish. (near the middle is rabbit fish…..rabbit fish?……does it hop?)
Much more fish..thought the moon fish look attractive…..they shine much more than the photo shows.
Lay’s tomato and cucumber flavor chips.
Togarashi
Lay’s Spicy Hot Pot flavored potato chips that actually DO contain Szechuan pepper.
Asian gefilte fish…..who knew?
Fermented mudfish in rice……….?
Best Wild Jelly Fish Head.
Yellow Rock sugar…….I don’t know about yellow sugar??????? Makes me think of a Frank Zappa song.
A whole world of produce and herbs.
We decide we can hit one more restaurant and go to Happy Baos.
They are packed and we have to wait outside.
In reasonable time we are called in to sit at a table.
This is a tiny restaurant that is very packed with tables close together.
I don’t know if they are short on help or just very unorganized today. We’ve had ordering problems and waited abnormally long for our food while others around that came in latter had multiple plates. But this restaurant was written about in the Arizona Republic recently and might be busier than usual????? We finally get served.
Chicken Cabbage Dumplings and a Tofu Vegetable Bao.
The Bao is ok….
There is a possibility we waited so long because they rushed out a batch of dumplings for us. These dumplings seemed rushed because they lack seasoning and the cabbage they were suppose to contain.
That was my trip to Mekong Plaza in Mesa.
www.MekongPlaza.com
Every FORKING Thing is subject to change and your experience may or may not differ.
You can make delicious tender flavorful chicken with a flavorful side very easily. Just season and brown up your chicken, Use the drippings to season the vegetables, add liquid rice and it all goes in one big pot or actually a big baking dish in the oven and comes out amazing. It’s important to know that the chicken skin won’t come out crisp enough to eat (unless you care to fry it afterwards). It’s also important to cook with a thermometer so you know when the chicken is safe to eat. The chicken must reach 165 degree F to be safe to eat. I prefer my dark chicken to be cooked to between 180 f – 200 f so the chicken comes off the bone and still is all soft and tender. Since ovens differ and pans also differ I can’t tell you the exact timing you need. You need to cook till rice has cooked and when the chicken is at least 165 degrees F (or more). For me usually these dishes get done in 90-120 minutes if on the middle rack. So check at 90 minutes at that point every 15 minutes more will put about 10 degrees higher on the chicken. Rice needs a fluff with the fork at the end.
Ingredients for around 6 portions
4 lbs chicken quarters (3 or 4 large chicken quarters)
kosher salt to taste (to season chicken on both sides)
ground black pepper to taste (to season chicken on both sides)
granulated garlic to taste (to season chicken on both sides)
1 sweet onion – chopped
1 fennel – core removed – sliced thin – save some fronds
3 oranges – remove skin and white with a knife – remove and seeds – chop around pea sized
2 celery ribs – chopped
1 carrot – peeled – thick slices
13 garlic cloves – chopped
1 Tablespoon vegetable soup base (less sodium than salt and more flavor)
1 teaspoon black pepper
1 bunch parsley – just the leaves – depending on size maybe chopped slightly
1 cup rice (I used short green bamboo rice…I thought it worked pretty well here but almost any rice will work)
1 1/2 cup water
Directions
Set oven to 350 degrees F.
Season the chicken on both sides with the salt, pepper and granulated garlic. Brown the chicken on both sides either in a medium high fry pan with a little oil or under a broiler for ten minutes a side. Set the chicken to the side and the drippings go in a pot with the onion, celery, carrot, garlic, fennel, soup base and black pepper. Cook on medium high till onions are soft. Add the water and bring to boil and after boil shut off heat and add the rice, orange, and parsley. All this goes in a really big pan or 1/2 buffet pan. Add the chicken and this gets covered tightly. Put this on a middle rack and check in 90 minutes. You are to cook till rice is done and chicken is at least 165 f degrees. I like chicken better when the dark meat is 180-200 F. When done remove the chicken and fluff up the rice with the fennel fronds and parsley.
I just got my Cook’s Country Magazine and they had a recipe for a rustic tomato tart. I made many changes to the recipe for many different reasons listed here…..But I wanted to give Cook’s Country the credit that they deserve because my tart would not have came out as delicious if I didn’t use some of their ideas. I wanted to make the tart but I didn’t want to make their crust recipe because it had a lot of butter in it and the style was rustic with a thick crust that I don’t like. It also requires a food processor that I don’t have so I just used my empanada crust that is easy to make and comes out well. I thought the tomato filling sounded great and only minor changes were made! I never heard of brushing the crust with dijon mustard….I thought what a great idea!!!!!! Those Cook’s Country people come out with some wonderful ideas. I also changed the cheese only because I wanted to use what I had in the house…The tart came out tasting great….I don’t really taste the mustard much but I guess it adds something interesting. I guess this is perfect to serve as an appetizer. I got lots of raves on this one…It came out FORKING DELICIOUS! (I used an eleven inch pie pan to make the tart)
Ingredients for about 7 servings
1 3/4 cup flour – plus slightly extra for rolling
1/2 cup extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon course sea salt
1/3 cup water
1 1/2 lb tomatoes – (it is necessary to use a heirloom ripe tomato for a good taste) – sliced on the thin side or cut in half if using tiny sweet tomatoes
1 teaspoon salt (to salt the tomatoes to lose their extra liquid)
1 shallot – sliced thin
5 sprigs fresh thyme (remove leaves from stems)
2 garlic cloves – microplane or ground to paste
2 teaspoons dijon mustard
4 oz Swiss cheese – shredded
1 oz Parmesan – shredded
fresh ground black pepper to taste
drizzle of extra virgin olive oil
neutral non stick spray
3 fresh basil leaves torn
Directions set oven to 350 degrees F.
Spray an 11 inch pie pan with non stick spray and set it to the side.
Make the dough first. In a large bowl combine flour, olive oil (1/2 C.), vinegar, 1 t. sea salt and 1/3 cup water and mix well and knead into a ball. Wrap with plastic wrap and set to the side.
Now get out a colander with a bowl to catch water. Put the sliced tomatoes in the colander and mix them with salt. They need to sit out around 30 minutes to drain.
In another bowl add the sliced shallots, thyme and garlic and mix well and set to the side.
Get the shredded Swiss and Parmesan cheese mixed together and set to the side.
By the time you did all this the dough is ready to be rolled out. Sprinkle a rolling mat lightly with flour and add your dough ball and top your dough ball with some flour. Roll out the dough into a circle shape that is around a 14 inch circle. Roll the dough around the rolling pin so you can roll the dough into and on the pie pan.
Break off the extra dough hanging off the pan with your hands or a knife.
Lightly spread the dijon all inside the crust.
Add the cheese
Shake the tomatoes to get the last of the draining liquid out of them and add the tomatoes to the bowl with the shallots and mix together well and add them on top of the cheese.
This goes in a preheated 350 degree F oven for about 40 minutes or until done.
I was inspired to make eggplant this way after dining from Confluence Restaurant in Carefree. I thought “OH” I can add miso, peanuts, sesame seeds and chili to eggplant. This plate is similar but I added the mushrooms. This recipe made a little more miso sauce than I needed but if your eggplant is bigger you might need it all. This comes out very impressive and delicious. The crunchy peanuts really add a lot of interest here.
Ingredients for around 4 servings
1 medium eggplant – cut in four long slices (or you can use any eggplant you happen to get. There are Japanese, a bunch of other eggplants or my favorite the white eggplants) (If your eggplant is shaped different cut however you think is best.) I lightly salted the eggplant and let them sweat in a colander and over a bowl for a 1/2 hour. I then rinsed them so the eggplant wouldn’t be too salty because it always gets too salty if I don’t.
1/2 cup low sodium miso (Asiana Market sells it)
2 garlic cloves – either ground to paste or microplane
2 Tablespoons date syrup
1 Tablespoon rice wine vinegar
8 squirts of extra virgin olive oil (I’m guessing maybe 2 teaspoons)
4 jarred sweet/hot cherry peppers – cut in slices (Confluence used Fresno peppers here)
4 Tablespoons peanuts
4 teaspoons scallions – sliced thin
4 pinches sesame seeds
1 – 3.5 package enoki mushrooms – cut bottom with dirt off but try to leave part of where the mushrooms are attached to a base
2 oz unsalted butter
1/2 cup cornstarch
2 pinches bonito flakes
piment d espelette – for finishing
Directions
Set oven to 350 degrees F.
Eggplant depending on what you are doing with it usually comes out better if you salt it and let it sweat for at least 30 minutes…But I find that it always makes the eggplant too salty for me so I rinse it off…(I KNOW that you are not suppose to rinse the eggplant…..but I hate too much salt so I do anyway). You can do that if you want or not…..Salting and sweating the eggplant helps it to reduce bitterness. I usually only salt a regular eggplant.
Now you make the miso glaze. In a small bowl combine the miso, garlic, date syrup and rice wine vinegar. Set to the side.
The eggplant pieces gets a light spray of olive oil on both sides and goes on a sheet pan in the oven for 30 on the first side.
While the eggplant is in the oven fry up the mushrooms. Get a frypan on medium high heat with the butter. When the butter is melted pinch off a clump of mushrooms and roll then in the cornstarch. Add the mushrooms to the fry pan and fry till golden and flip the mushrooms over. You should be able to fry three or four clumps at a time. Have a pan covered with paper towels for the mushrooms to drain on. Repeat till you are done with the mushrooms.
After 30 minutes the eggplant gets flipped over for 15 minutes on the other side. Then it gets flipped again and brushed with the miso mixture. Add cherry peppers peanuts and sesame seeds. The eggplants go back in the oven for another 15 minutes.
Miso Glazed Eggplant with Crispy Enoki Mushrooms, Bonito Flakes and Peanuts
Finish with scallions, bonito flakes and a little bit of piment d espelette pepper.
Miso Glazed Eggplant with Crispy Enoki Mushrooms, Bonito Flakes and Peanuts
ENJOY! This one is impressive taste-wise and looks-wise.
Singh Meadows is a farm with a farmers market and breakfast/lunch cafe. The cafe is only open on Fridays, Saturdays and Sundays 8am-1:30pm. The farmers market is taking a break after today. You have to check the Singh Meadows Facebook page for a re-opening date.
It looks like this when you walk into the market. (this picture was from March…less produce this time)
Then we wait in line to order at the cafe.
Here was todays menu.
The food is so detailed, delicious and special….It’s really hard to decide.
We order, pay and get a pager. Now we pick a table either inside.
On the patio
Or grab a blanket and get comfortable in the meadow.
Maybe by a pond….
Or by some vegetables.
It was pretty hot today so I grabbed a table inside.
Soon our pager goes off so my husband picks up the platters at the pick up table outside the door.
We start by splitting the buttermilk fried chicken sandwich ($13.00)
I sort of forgot how extra large the portions are…..even half is very large. But this is a lovely detailed and extra special plate. We received lots of crunchy battered chicken that was paired with these FORKING AMAZING heirloom tomatoes that were beyond belief. There also was pickled zucchini, arugula, tarter sauce and spicy honey. It was a super delicious sandwich but also was a delicious mess……If that wasn’t enough…..I found fancy greens on the plate with a whole BUNCH of these delightful lightly pickled beets….and we aren’t done yet…TWO good sized pieces of watermelon seasoned with a mild hot fruity pepper that I am guessing might have been Urfa pepper. WOW!
The Grilled Sweet Potato Fattoush ($12.00) turned out to be a more substantial plate than I anticipated.
This plate is packed with grilled sweet potatoes, red lentil hummus, charred cabbage, crisp pita breads, grains, harissa vinaigrette, seeds and sheep milk feta. We tasted it and it’s similar flavors that take you so maybe the best falafel you ever had but with sweet potato. It’s all delicious with all the pops of different flavors and textures but we got another plate so this one is getting packed up to enjoy another day.
We moved on to share the Apricot and Ricotta Napoleon.
Here we got apricots, sweet creamy fresh made ricotta cheese, crisp thin sweetened phyllo dough with pickled cherry vinaigrette and arugula….This all seems so light (but I know it isn’t) It’s easy to inhale. All these flavors go well together like magic Bitter arugula, sweet phyllo and apricots……unusually very good creamy sweet ricotta and then that cherry vinaigrette just taste so Forking GOOD!
Plates from our last visit were…….
Korean Beef StewSwiss chard falafel sandwichBeet Toast
Singh Meadows Farmers Market and Cafe are Worth a Fork!
Worth a Fork!
www.SinghMeadowsTempe.com
Every thing is subject to change and your experience may or may not differ.
Fresh jack fruit is kind of difficult and you need to study the fruit before you buy it. I didn’t know until this week that it is a good idea to pick your jack fruit by the outer texture. I heard that the jack fruits with the biggest lumps (similar looking to durian) are the oldest and for most recipes you really want less ripe jack fruit that has a smoother outer texture (similar to a lumpy orange). Got lucky this time and picked a younger one but it still needs to be cooked. After you boil the jack fruit for about 45 minutes…. you will come across there are three edible parts of the jack fruit. Bulbs (are medium sweet and fruity) the pulled meat (not much of a flavor) and the seeds (taste sweet and chestnut-like when younger and more like a bean crossed with a chestnut when older). For this recipe you need to shop at the Asian Market. I shop at Asiana Market and I picked out a 2 1/2 lb piece of jackfruit and you also need to buy seafood mushrooms….(to help with that secret seafood flavor) You also need a small amount of roasted seaweed. Between the seafood mushrooms, seaweed and Old Bay Seasoning I think I got these faux Crab Cakes to be a little seafood like. I do note that fresh jackfruit is still difficult and is usually not sold young enough to use all the meat. That is why most restaurants only use canned jackfruit.
Ingredients for around 6 servings
2 1/2 lb piece of jack fruit (one with smaller lumpy skin…..don’t use one that has skin that looks like durian fruit)
5 oz seafood mushrooms (Asian Markets and I have seen them Whole Foods ) – chopped
.18 oz package roasted seaweed (a package chopped)
1/2 cup scallions – sliced thin
2 eggs – lightly beaten
1 cup whole wheat panko (bread crumbs)
1 teaspoon Old Bay Seasoning
15 crackers (I used Ritz…because that’s what I had) – crushed
1 cup whole wheat panko (for coating…..some will be wasted)
1 teaspoon Old Bay Seasoning to season the panko (this is for the coating)
Neutral non stick spray
Old Bay Seasoning to finish cakes on both sides
Directions
Set oven to 350 degrees F and spray a baking sheet or two with non stick spray and set baking sheets to the side.
If you are very sensitive or have an allergy to latex you might need to wear gloves. Cut you piece of jack fruit in half and put it in a pot, cover the fruit with water and boil for about 45 minutes or until soft.
When the fruit is cool enough to handle break it down into bulbs, meat and seeds.
It’s not hard anyone can do this. When you feel something hard DON’T USE IT. In the middle is a hard part you have to work around. Each bulb has a seed inside. If you want to eat the seeds you have to do it now. To eat the seeds you have to cut them in half and peel the hard shell off….When they cool they turn hard and aren’t so good. Or just throw the seeds out.
This is what I got out of my jack fruit.
Chop up the bulbs and pulled meat and get rid of the seeds. Add to a large bowl.
Now chop up the seafood mushrooms and add them to your bowl.
Add scallions, eggs, 1 cup panko, seasoning and crushed crackers. Let it rest for about 15 minutes.
in a small bowl combine 1 cup of panko with 1 teaspoon of Old Bay Seasoning.
Now make patties from the mixture that’s been resting. I made 5 patties… I grabbed a handful of the mixture and each patty weighed exactly 5.7 oz.
Press each patty into the seasoned crumbs and turn the patty over and press again getting crumbs on the sides too. Place patty on sprayed baking sheet and repeat till done.
The faux crab cakes go in the preheated 350 degree oven for 30 minutes on one side and get flipped over and stay in about 20 more minutes. When they come out of the over season the cakes on both sides with Old Bay Seasoning to taste.
Baked Jack Fruity Vegetarian Crab Cakes
Serve with lemon wedge, cocktail sauce and tarter sauce.
The sauces I whipped up and didn’t measure.
Cocktail Sauce – ketchup, prepared horseradish, Worcestershire sauce, chili pesto, sriracha, ground black pepper.
Tarter Sauce – home made dill pickle chopped, light mayo, fresh lemon juice, fresh dill, Aleppo pepper and ground black pepper
Los Arbolitos De Cajeme is a slightly upscale but casual Mexican Seafood and Steak Restaurant located in Phoenix towards the North Side.This is an established group of Mexican Restaurants with eleven locations in Mexico and Phoenix is home to their first location in America.
It’s bright modern and beautiful at the entrance and the first thing you notice is the bar with a really high ceiling with fish decorations and glass that lets in lots of light. The restaurant is sort of “L” shaped with the bar in the middle of the “L.”
On the other side of the bar is a dining room that isn’t being used today.
Straight ahead is where we are being seated.
There’s modern fixtures. Fish decor and neon. You can view the kitchen action threw the glass if you want to.
They started us off with chips, a sauce, a pickled onion condiment and fresh limes.
We started with an appetizer called Toritos de Marlin ($10.99…price is subject to change)
These are blistered yellow peppers are stuffed with Marlin and are in house made soy sauce. (this is a traditional taqueria dish) The yellow peppers are unlike similar looking yellow peppers I’ve purchased…..Each one taste different. They go from almost tasteless to hot jalapeño HOT! Most were on the milder side. For the most part this is a tasty milder dish….I think if you like tuna that you’d probably like this marlin. This appetizer dish was very generous in size.
For my main I tried the Filete Al Ajillo Con Nopal (grilled lemon sole with guajillo, garlic and cactus) ($18.00…price is subject to change)
Hot steamy tortillas, rice and vegetable garnish are served with the entree. I don’t always like cactus but here it’s very good. They cooked it so well it’s almost like eating green beans. It’s garlicky, a little spicy but not too spicy. There’s a generous amount of mild white fish.
My husband tried the Camarones a La Diabla. (deviled shrimp in a chipotle chiltepin cream sauce) ($18.00 price is subject to change)
This dish was served with rice and steamed fresh vegetables. The comment was that it was that this was delicious with well cooked shrimp but didn’t run as spicy as other shrimp diablos we’ve tried from other Mexican Seafood restaurants we’ve been too.
I’d say our first visit to Los Arbolitos De Cajeme was Worth a Fork!
Worth a Fork!
www.MariscosLosArbolitos.com
Every thing is subject to change and your experience may or may not differ.
You can reduce the fat and sodium drastically in meatballs by simply not adding cheese. You also can reduce the fat by using lean beef……These meatballs don’t have cheese in them and were made with lean beef. All the fat was cut off the lean side of a brisket and then it was ground. You can purchase lean ground beef since nobody likes grounding beef. Salt was reduced again by substituting vegetable base that is less salt but salty with flavor. You can splurge and add some Italian hard cheese at serving time. The rest is just figuring out how to flavor them and to get them to a good texture. I was going to add fresh parsley but forgot to add it…..The meatballs still came out delicious and good so I left the fresh parsley out of the recipe. I recommend using a small scoop for the meatballs. This time I got 18 servings that was a total of 85 meatballs that happen to freeze and reheat very well. Use with your favorite pasta sauce or use winter tomato sauce recipe from The Forking Truth.
Ingredients for about 18 servings
3 lbs ground beef – lean is recommended
1 medium sized sweet onion (around 8oz) fine chopped
8 cherry peppers – minced (I used Sprouts Brand – Spicy/Sweet jarred)
Before you add water do a small tester meatball in the oven for about 6 minutes and see how you like it. Add up to 3 Tablespoons water for a moister meatball but don’t add so much water it’s mushy. If you think it’s a little dry then add up to three tablespoons of water. Adjust seasoning to your liking but it’s probably about right with seasoning.
neutral non stick spray
Directions
Set oven to 350 degrees F and spray baking sheets with non stick spray.
In a medium sized fry pan on medium high heat add the oil. When hot add the onions, cherry pepper, black pepper and vegetable base. Cook till onions are clear. Shut off heat but leave on burner and add the garlic, basil, thyme and white pepper. Stir and leave to the side too cool.
I a very large mixing bowl or maybe two bowls add the beef, eggs and panko and mix well. The fry pan mixture is probably cool by now so add that in and mix well.
Make a small tester meatball so you can test seasoning and texture. Usually when you use lean beef you need to add a little water so it comes out moist (but not mushy) Test before adding water and see what you think. A half size ball will take about 6 minutes in the oven.
Once you are happy with meatball mixture use a small scoop and roll slightly and place you meatballs on the sprayed baking sheets with a little room around the meatballs. I used 6 small sheet pans that filled up my oven. In my oven the meatballs were done in 15 minutes.
Low Fat Low Sodium Beef Meatballs
Serve with tomato sauce and offer hard Italian Cheese. Enjoy!
Lychee Kitchen recently opened in North Phoenix a short distance from the Happy Valley Mall Area. This is a Chinese Take Out Sushi and more kind of place. Alcohol is offered, a couple pan Asian dishes, fish dishes and hots pots are on the menu.
During daylight hours it’s bright inside from lots of natural light that comes in threw the windows.
We started out by sharing the pan fried dumplings.
We received four plump hand made dumplings stuffed with tender white meat chicken and a tasty Asian dipping sauce. All is good here!
I ordered the Korean Spicy Chicken.
I received a generous portion of lots of tender chicken slices studded with onions and scallions in a sauce that looked like it was made from paprika but tasted almost like sweet tomatoes and sweet bell peppers. It wasn’t spicy and had no other flavors to it.
My husband ordered the Szechuan Spicy Chicken.
This plate also was made with tender white meat chicken and came with mixed bell peppers, broccoli and onions and was in an unusually sweet brown sauce that looked spicy from visible crushed chili flakes but was only slightly spicy. (he ordered extra hot) I would rate the heat level as a number 2 out of 5 on a Thai Scale. I can’t say it had no heat. You really couldn’t detect heat at first when you ate it. You just got an ever so slight building heat. Possibly the high level of sweetness blocked the heat and other flavors here. This dish ran very sweet.
Based on only trying the dumplings and two of the spicy entrees Lychee Kitchen might be perfect for those seeking Chinese Food that is less seasoned, more sweet and less spicy with large portions and tender chicken.
www.LycheeKitchen.com
Every FORKING THING is subject to change and your experience may or may not differ.
