We had a panna cotta with maple syrup on top at Milk. There was ice cream from local dairy farms and soft serve.
Milk, Chiang Mai
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Thai Iced Tea
During the summer, a glass of iced tea, specifically Thai iced tea is satisfying. Instead of purchasing the orange colored tea at a restaurant, we can enjoy the light sweetness and milky flavored tea at home.
Adapted from Instructables
Yields: 2 glasses of tea
- 2/3 cup Thai tea leaves
- 1 2/3 cup water
- 1/3 cup sugar in the raw or agave nectar
- 1 1/2 cup evaporated Milk (12 ounce can) or soy milk
Boil water and once the water begins to boil, remove the pot from the heat to stop the boiling, and then add the tea leaves to the pot, stirring to moisten them.
Do not boil the tea, just let the tea steep in hot water for 4 minutes. Carefully strain the tea into heat resistant pitcher through a sieve.
When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot, otherwise you’ll never get it to dissolve fully. Put the tea in the fridge for a few hours to cool it down.
To serve the tea, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/4 of the glass empty at the top. Top the glass off with evaporated or soy milk. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing.
New Golden Gate Restaurant, Chinatown, Boston
Before watching Hunger Games, we dashed over to Chinatown for some C’s- chow fun and chicken. Although New Golden Gate primarily specializes in seafood, they also serve up some amazing non-seafood items.
New Golden Gate restaurant is spacious and there were many families eating. The dining room tables were covered in pink linens and the servers were dressed in formal black vests and black pants. I could not help but notice how family friendly the restaurant is and that there was an adorable rapscallion munching on his chicken wings, scampering about, joking with the servers and observing the species of fish in the tanks.
New Golden Gate is now located in the spot where Grand Chow Chau was. Grand Chow Chau used to be open super late and New Golden Gate is open until 4am every day. Great for late night munchies or early morning Chinese breakfast.
I was impressed by the variety of soups that they have- including chicken corn, crab and fish maw, salted egg and mustard, as well as egg drop and wonton soup. The extensive seafood items include steamed eels, clams, conch, flounder, squid, flounder and much more.
Almost every table had seafood including lobster, clams and fish on their table, but I also noticed they all had sesame chicken. We followed suit and ordered the sesame chicken for $9.95. New Golden Gate has some of the best, thinly sliced, crunchy and has the perfect amount of sauce and has a thin coating. The sprinkling of sesame really adds a light nuttiness to the dish.
The generous portion of dry fried Beef Chow Foon ($6.25) was chock full of soy sauce sauteed flat noodles, strands of green onion, sprouts and tender beef. The chow foon was savory and glistening. The portion was large and we had to take over half home. The Chow Foon was even better reheated the next day.
We had the sesame chicken and blanched broccoli with a perfectly rounded side of white rice ($1.00 each bowl).
The Tailiang Crispy Sticky Milk ($6.95), located in the appetizer section, is more like a carnival dessert. When dipped in the sweetened condensed milk, the crispy sticky milk has similarities to a silky milky panna cotta on the inside and fried, crispy skinned fried tofu on the exterior. We think the Tailiang sticky milk is the Asian equivalent to a cross between Indian gulab jamun and Latin churros.
If we were in a group, we would have been served orange sections, but instead we were served fortune cookies. Rarely do I take fortunes seriously, because they are full of hot air, but these seemed quite insightful. We enjoyed both. “A good laugh and a good cry both cleanse the mind” and “Doubt is the beginning, not the end, of wisdom.”
Upon our exit from the restaurant, a family stopped us to asked for some restaurant suggestions. Although they were eyeing Gourmet Dumpling House, another great Chinatown spot, they did not want to wait the 40 minutes required. We suggested they try New Golden Gate and mentioned that we just enjoyed a great meal there, how spacious, clean and family friendly it is. We hope they went to New Golden Gate and return again.
Flan Revisited
The first attempt at flan went so well, we knew we would make individual sized servings shortly thereafter. Goya offers individual packets of three flan for a few dollars, but it is much more satisfying to make flan at home.
The simplicity of ingredients, egg, condensed milk, evaporated milk and caramel yields a lightly sweet custard. This time we used a bit less sugar for the caramel and omitted vanilla and the individual flans turned out just as creamy and luscious.
Adapted from AllRecipes
- 1 and 1/2 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk and evaporated milk until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 45 (for ramekins) and 60 minutes (for large flan). Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Spanish Flan
Our mother would make a silky flan with a dark caramel. She would pour the caramel into a pie glass, then add the custard and after it baked, she would invert the flan. A sweet, caramel would flow over the plate.
I am surprised how quick and easy making a flan is. As a child, I wished mom would add more caramel sauce because it is just so sweet and complementary to the custard. In my first flan attempt, I pumped up the amount of caramel for extra flavor and sauce.
Although you can individualize the flans and divide them into ramekins, I prefer the slices of larger custard. The slices remind me of mom.
- 2 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Evaporated milk, condensed milk, and eggs
