Chinese Cafe 8

I've been to Chinese Cafe 8 Roppogi many a times but never the one in Ebisu until last night. Cheap and amply flavored food, bad to the point of amusing service, and no dining manners need apply lively atmosphere make for perfect large gatherings. The Roppongi shop seats more and has glitzier decor, but apparently a lot of famous Japanese people go to the one in Ebisu, as was the case last night.. irrelevant if you, like me, have no idea who these people are however.

Just to give you an idea, our bill came to 12,700 yen (approximately $100) between the five of us, many drinks included.

Chinese Cafe 8 Specialty: Peking Duck

Wrap as you wish..

Left: my version of how to wrap a Peking Duck

Right: proper way to wrap a Peking Duck

Kopi Luwak

A cup of coffee for 5,500 yen ($60) anyone?


I caught up with my good friend Will visiting from HK on business yesterday. We had coffee at the Lobby Lounge & Bar at The Ritz-Carlton, Tokyo. Flipping through the menu, I was shocked, then infuriated to find a serving of coffee for $60! Will found it amusing and decided to order one for us to share.

According to the 'Certificate of Quality' placed neatly on the silver tray next to the cup and saucer, Kopi Luwak is 'a coffee bean grown and produced in Indonesia, the rarest coffee in the world. It is imported in raw coffee bean form and roasted by Mitsumoto Coffee Co., Ltd. exclusively for The Ritz-Carlton, Tokyo.

I have to say, it was an exceptional cup of coffee. Very mild, nutty, no bitter aftertaste, in fact the aftertaste was sweet..

Pickled eggplants

Alessandra's mother is my inspiration for Italian cooking. Among the many wonderful dishes she cheffed up during my time in Naples, her pickled eggplants was a 'must learn how to make'. Great with cheese, bread, salami..

Ingredients (fills one small jar, which will last an average person a few weeks.. me, a few days)
Eggplants (1kg)
White wine vinegar (250g)
Water (400g)
Salt 
Olive oil (enough to fill up a small jar)
Garlic (3 cloves)
Red pepper (2 medium size)

Peel and slice eggplants into thin strips, let sit in salt water for 5 minutes or so. Then squeeze out water with hands.

Prepare in pot: White wine vinegar, water, 1 tablespoon of salt. Heat over medium heat. Dip in eggplants for 40-60 seconds (but not over 60 seconds) in small batches. Drain, let cool.

Dry and squeeze out liquid with towel.

Pickle in jar: Place carefully, layers of eggplant in jar.. add olive oil, garlic, and red pepper. Repeat layering process several times until jar is full. Make sure olive oil covers the eggplants, all the way. Best to let sit for one or two weeks before serving.

The pickling process was not as painful as expected, and was quite fun in the company of good friends. I also learned how to make home-made gnocchi, which I will be sharing soon.

Is this allowed?!

Apparently and rightfully so. These carb-ridden pizzas - yes, pasta on pizza - were fantastic.

There were four of us, and four diffferent pizzas. I'd like to think we each had 4 different slices, rather than one whole pizza.

Acunzo Pizzaeria in Naples, Italy.

Note: It's been pointed out that I do more eating than actual cooking. Yes, it's true. And since I'd like to stay true to the title of my blog, I will try to cook more, and not eat less but add, in parenthesis, EAT to my blog title. But let me say this: I have amazing friends and family who are better chefs than I am, thus my lack of cooking opportunities!

Gnocchi alla Sorrentina (alla Domitio)

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Ingredients (Yields 4)
Pork ribs
Provola cheese (400 g)
Parmesan cheese (grated)
Red wine (or white if you prefer)
Tomato sauce/puree (2-3 cans)
Extra virgin olive oil (1 cup)
Onion (1 small/medium)
Carrot (1, for flavoring)
Gnocchi (1kg)
Salt

Place in pot: plenty of olive oil (approximately 1 cup) diced onions, carrots, pork. Add red wine and salt - let cook for about 5 minutes. Turn over the pork, let cook for another 5 minutes. Over medium heat.

Always remember to take sips of wine while cooking, as seen here↓

Add tomato puree and half a cup of water, few pinches of salt. Let simmer for 2 hours until tomato puree gains consistency (30 min if you must hurry).
*it's very important not to close the lid all the way.. you need some air to 'fluff' the sauce and pork

Boil gnocchi. Add to pot of boiled gnocchi: simmered tomato puree from earlier, provola cheese, grated parmesan cheese.

I've been suggested to mention the importance of grating the cheese..

Prepare 4 oven-proof dishes, pour in tomato puree, gnocchi, more provola cheese and parmesan cheese, top off with basil.

Bake for 15-20 minutes, until cheese is melted and slightly burnt.

Enjoy the pork as the main dish, after devouring the gnocchi.