Wait…you missed my fabulous Snapchat debut yesterday? Wow, that’s embarrassing. It’s probably going to be really awkward for you at the office today when you have to just stand there in silence while everybody talks about it. You should probably add me right now to save yourself from any further embarrassment. My Snapchat name is GoStuffYourself and here is the Snapcode. Phew, that was close. You’re welcome.
Since you didn’t get to experience my awesome adventure to Hong Kong Market yesterday, I guess I can kinddd of give you a recap. I mean you still wont get any of the new cool inside jokes I have with all of your friends, but you’ll know what I bought and why I bought it. It’s the least I can do.
I bring you my Hong Kong Market Haul! Took this stunnah with my Iphone. You must be feeling excited, confused, and hungry all at the same time. Let me break it down for you.
This is Vietnamese Rice Paper (Bánh Tráng). Since moving to New Orleans, I have fallen completely in love with Vietnamese food. Surprisingly to most outsiders, New Orleans has a thriving Vietnamese population which in turn means thriving Vietnamese restaurants. I’m going to be using these to make my own spring rolls (Gỏi Cuốn). Unlike the spring rolls you may be used to when you order Chinese take out, these are not fried. They are fresh little bundles of joy typically filled with shrimp, pork, vermicelli noodles, mint, lettuce, and vegetables. Dip these babies in some of that spicy peanut sauce and you’re good to go.
Here’s one you probably recognize, Vermicelli Noodles. These are super thin rice noodles that you can prepare a million different ways. I’ll be using these in stir-frys, cold noodle salads, soups, and as part of the filling for my spring rolls! Seriously, who doesn’t love carbs wrapped in carbs? I’m also looking forward to frying these babies up as a textural component to add to any asian inspired dishes I throw together. Fingers crossed I don’t burn down my apartment while attempting this.
Unless you’ve been living under a rock for the past five years, here is one you know. KIMCHI! It’s no secret that I’m completely obsessed with this ubiquitous, spicy, Korean condiment. I put this shit on everything. Avocado toast again? Throw some kimchi on dat bitch. Want to spice up your go to braised chicken recipe? Make it raiiiiin some of this fermented goodness. You hangry bro? Eat this stuff right out of the jar. Even though when I opened this it exploded all over my kitchen, my love for Kimchi is still never ending and knows no bounds. I’ll just rock a little eau du funk for the rest of the day. No biggie.
I’m really excited about these quail eggs. And so was my roommate until I told to her that those pretty little things were in fact eggs, and not made of chocolate. Okay I get it, not everyone loves eggs with the same burning passion I do. But whatever. I’ll steal this one from Anthony Bourdain and call myself a total egg slut (Hi Mom!). You can basically use these adorably tiny eggs any way that you would use a regular chicken egg. (Although I wouldn’t recommend you use these for making baked goods. About 1/4 cup of these babies makes up one regular egg, but seriously I don’t know why you would want to make baking even more complicated than it already is). But by all means, fry ’em up, boil them, scramble, bake, or poach! Maybe even make a mini looking breakfast plate for your cat or something. The world is your egg yolk.
This is as far as my sweet tooth goes. These deliciously chewy ginger candies are the bomb.com. I hear these also help with nausea because that’s one of the natural properties of ginger. So next time someone tells you to stop eating candy or else “you’ll get a tummy ache”, whip these out and laugh in their face.
This is Sambal Olek. Recognize the rooster on the label? It’s like Sriracha’s spicier, thicker, less vinegary cousin. I go through jars of this stuff like crazy. Give it a try, you might just like it better than the worlds most hipster hot sauce.
Yeah I have to be honest with you guys. I haven’t tried this one yet. It’s a soy milk drink with tapioca. I can get down with soy milk and I love boba in any drink so this shouldn’t suck. I’ll post an update later.
Surprise, surprise I’ve already tried this because duh! It’s wine! Also look how cute that label is? Okay I guess now that I’m looking at it a bit more it’s kind of creepy. He’s half human, half citrus and technically drinking himself in alcohol form but whatever.
After pouring my first glass of this I got super excited because it smelled like dry sherry, and I looovvvveee sherry. It’s going to be the new trendy thing to drink because it goes amazing with everything from cheese to chocolate, and it has a significantly higher alcohol content than regular wine. 2016 is the year of Sherry, calling it now folks.
Now back to this Yuzu Wine. Although it smelled like Sherry, it tasted floral, citrusy, and a bit sweet. I didn’t hate it, but the smell was definitely misleading and I was let down. Where as my roommate was pleasantly surprised by the taste after experiencing the way it smelled. I’ll have to test this one out on more friends.
Here is yet another one you’ve probably had before, Hi-Chew! This stuff is amaaaahzing. They taste like starbursts on crack with a way better texture. They really aren’t too hard to find either, if you see some be sure to give ’em a try.
I’m going to use this to make some steamed buns. Get ready! Also I’m pretty sure this is fairly similar to cake flour. I’ll probably do a little recipe testing and see which one works best.
These are Korean Rice Cakes and I love them so. The chew they have is unbeatable. You can crisp up the outsides if you want, but I’ll probably just make a big batch of Tteokbokki and happily chew my way through it all until my jaw hurts.
This Chicken Steamed Bun was so tasty that I’m tempted to drive all the way out to the West Bank again and get another. A fluffy bun filled with chunks of chicken, leeks, mushrooms, and whatever other magic they put inside this thing. Steamed buns are always a good idea.
This is Banh Cam. Vietnamese Deep Fried Sesame Ball with Mung Bean Filling. This was probably my favorite snack of the day. Crispy deep fried goodness filled with slightly sweet, crumbly, mung beans. 10/10 would eat again.
Peanut filled, Coconut Dusted, Mochi. This is hands down the best mochi I’ve ever had. The outside of the mochi was bomb. the softest, most cloud-like thing I’ve ever put in my mouth. Forget the frozen stuff, fresh is where it’s at.
And with that, I’ll leave you. This was super long and it’s not like anyone actually cares what I got at an asian supermarket anyways. So moral of the story is, add me on snapchat so you won’t have to read one of these super long posts again to be “in-the-know”. All you have to do is watch a minute and a half of pictures and videos with hilarious captions instead. Have I convinced you to follow me yet? Too desperate? Whatever. Ask me if I’m worried about it 💁 Surprise I’m not.