We know. Another trip to Bonchon (BMH’s first trip and review on Bonchon). YES, another trip because it is that GOOD.
Chicken fried rice
Soy garlic (Left) and Spicy (Right) Chicken Strips
The chicken strips are pounded pieces of chicken breast double fried to a crisp. We definitely overdid it on the ordering, X-Large Chicken Strips…and X-Large Wings! You can tell how enthused I am about my Korean Fried Chicken.
While eating the spicier chicken pieces, I had the coleslaw (the BEST coleslaw I have ever eaten) to cut the spice with the right creaminess. The daikon cubes also had a great cooling feature.
The chicken bounty
Strips vs Wings. Hands down the wings were moist, juicy, crispy and a pleasure to eat. With the overload of leftovers, it was a great test to see what tasted better hours later or the next day. Both were still mouthwatering hours later. The strips were delicious the evening after and surprisingly still crispy which was a major bonus. There were jokes we would make little chicken sandwiches of the strips.
After researching online, I have found the recipe I plan on trying when I venture to fry in the apartment. Until then, expect more shameless visits to Bonchon.
- Canola oil, for frying
- 5 cloves garlic
- 1 1 1⁄2″ piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3⁄4 lbs.)
1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
I heard about this fettucine alfredo recipe using tofu shirataki ”broom noodles”, a Japanese yam and tofu noodle that is low cal and low carb, which I would see in the Asian supermarkets. The Asian supermarket brand has a very chewy, slimy texture and now there is a brand that are in American supermarkets which are in spaghetti and fettucine form.
I tried the Hungry Girl recipe that has been circulating on the Cooking Channel if it is a true substitute for Fettucine Alfredo. The noodle serving is filling and the only barriers is that the cheese sauce is not full fat tasting, as we would expect.
I think a lot of first timers would have to adapt expectations in terms of liking the texture of the noodles. However, for minimum calories and easy preparation, it is a great substitute for normal pasta or gluten-free consumption.
Adapted from Hungry Girl
- 1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
- 1/2 Wedge The Laughing Cow Light Cheese
- 1 teaspoon Light Sour Cream
- 2 teaspoons Reduced Fat Parmesan Cheese
- Salt & Pepper to taste
Rinse fettuccine noodles thoroughly. Microwave noodles for one minute, then drain them and pat dry with a paper towel. Add parmesean, swiss cheese wedge and sour cream and mix. Microwave an additional minute to melt cheese and add salt and pepper to taste.
I really enjoy lemon poppyseed muffins and recently read that eating poppy seeds causes one to have positive results for opiates in a drug test. These muffins with a little sweet top from the raw sugar are very moist from the yogurt and are a pleasant way to start the day.
Adapted from All Recipes.com
- 2 cups all-purpose flour (do not sub in whole wheat flour)
- 1 cup white sugar
- 1/16 cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup non fat yogurt
- 1/4 cup vegetable oil
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- raw sugar (to dust top of muffin)
Preheat oven to 400 degrees F. Lightly grease a muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Spoon batter evenly between the prepared muffin cups. Bake at 400 for 12-14 minutes.
On dreary days, a cozy grilled cheese sandwich really is a wonderful pick me up. Buttery, toasted bread with ham and melty cheese (jambon et fromage). A simple meal, but done right is tremendous. This sandwich makes me think of all the Crepe Complet I had in Paris melted cheese, ham and a thin crispy crepe. Here are my tricks…
Toast french loaf slices (I love Trader Joe’s or Nashoba Brook french loaves) in the toaster for 4 minutes and heat a tablespoon of butter in a cast iron or non-stick pan.
On one of the slices of toasted bread, place a slice of full fat swiss cheese and add a piece of foil to the bottom of the toaster oven. Let the swiss cheese and melt for one minute.
Place the toasted slices into the melted butter and toast for an additional minute until butter absorbed into bread and the bread browns further.
The Pinkberry on Newbury recently opened and it was packed. There were approximately 15+ people waiting in line and after a 10 minute wait, we made it to the front of the line to taste the various flavors including coconut, chocolate, original, lychee, mango and pomegranate.
Pinkberry was created in LA and we believe its tangy non-fat yogurt is light and satisfying.
Decisions to decisions. Do we want a smoothie? Parfait or take a quart home?
There were so many toppings including kiwi, strawberries, raspberry, blueberry, mango or waffle cookie, chocolate chips, mochi and gummi bears.
We had a half and half chocolate and pom with raspberry, almonds, mochi and cheesecake. Such an overload of amazing toppings.
A decorative original flavor yogurt with waffle cookie, kiwi, mango and raspberries.
Additionally, Pinkberry at the Prudential is finally open, located right near Wagamama and Vineyard Vines.