cruise food (formal)

overall, the formal dinners on the cruise were delicious. half the menu was always the same and half changed every night, so there was always a good selection.


crab louie, shrimp cocktail, mushroom soup, salad


beef carpaccio, consommé, tomato bisque


crostini plate, salad, asian soup, potato leek soup


puff pastry with mushroom sauce, steak tartare, salads


salad, minestrone, eggroll, ratatouille w/ mozzarella

main courses


coq a vin




lamp chops




seafood risotto


lobster and pork chop


filet mignon and turkey



cherries jubilee




baked alaska


cherry cake

cruise food (casual)

we enjoyed lots of good food on our alaskan cruise aboard the celebrity infinity. here’s some of the breakfast/lunch/buffet stuff…


eggs benedict


breakfast buffet


smoked salmon on a bagel


spaghetti bolognese


assorted food from the grill


special brunch buffet (1 day only)


dessert table at the special brunch buffet


sushi – available everyday 5-9 p.m.

formal dinner pictures coming soon, plus great food in seattle!

kung pao chicken

cameron got me two chinese cookbooks for my birthday. what a smart guy…


kung pao chicken
from chinese cuisine by su-hueu huang

2/3 lb. (300g) chicken meat
for marinade: 1/2 tbsp cooking wine, 1 tbsp each: soy sauce, corn starch
1/2 cup oil for frying
3 dried red chili peppers, diced
1 green onion, cut into 10 pieces
for sauce: 1/2 tbsp cooking wine; 2 tsp sugar; 1.5 tsp each: corn starch, vinegar; 2 tbsp each: soy sauce, water
1/3 cup fried cashews or peanuts (or roasted)

1. use the blunt edge of a cleaver to lightly tenderize the chicken meat; then cut into 1″ cubes. add marinade; mix thoroughly. before frying, add 1 tbsp oil and mix so that the meat will separate easily during frying.

2. heat a wok then add oil. stir-fry chicken until cooked; remove (precooking). remove oil from the wok. reheat the wok then add 1 tbsp oil. use low heat to stir-fry the diced red chili peppers until fragrant. add chicken, onions, and sauce mixture. turn heat to high and quickly stir-fry. add nuts and mix.

comments: this kung pao chicken was yummy. the dried red chili peppers we have are small so maybe next time i’d add another one to make it a little spicier. hmm, i don’t know what else to say.

well, this is the first recipe we’ve tried from this new book. so far so good. apparently this book was first published in 1972 and the author was principal director of the wei-chuan cooking school in taiwan.

brownie update

this is an update to my go-to brownie recipe. i think i made it better!

so because of our resolution to bake our own bread this year, i bought a 25 lb. bag of bread flour from costco. because of that, i’ve been substituting bread flour for ap flour in a bunch of recipes and seeing the effect. i’m telling you, the ben & jerry’s brownies are better with bread flour. i think the original recipe is ever so slightly too fudgy, so using bread flour makes it every so slightly more cakey. the texture is now perfect. try it! :) different bread flour brands have different compositions though, so if it turns out too cakey, maybe you need 1/2 ap flour, 1/2 bread flour.

chodang restaurant

here’s the soondubu from chodang (i like to put all the rice in it).

i first had soondubu in the summer of sophomore year of college at young dong garden in arcadia. it was love at first bite! anyway, when i go home i like to go to young dong garden if i can. i don’t know why i’ve never written about it… i love it! that place is still my favorite soondubu place in socal. they give delicious korean pancakes.

then when i came to hawaii, cameron and i tried a few korean restaurants to find some good soondubu, but most of the restaurants were kind of expensive and the soondubu wasn’t that great. i tried to put soondubu out of my mind. then one day, we decided to try koreana in kaimuki. on the front of the menu, there were several grand opening specials… soondubu for $6?! AND it was delicious! that was a really good day. for a little while, we went there every week.

but it was not meant to be. koreana was always empty when we ate there. one day we went, and the gates were closed. :( i was really sad… was it better to have soondubu-ed and lost than to never have soondubu-ed? i was resigned to live life without soondubu.

there was this small korean restaurant called chodang near ala moana that we’d seen before, and one day we decided to try it. they had a picture of soondubu in the window… but who could replace koreana? we sat down and looked at the menu. it was the most wonderful thing i’ve ever seen on a menu… on the front it had a list of daily specials… the same specials as koreana IN THE SAME FONT! open the menu – same sections and fonts as koreana too! hallelujah! this was another great day :)

luckily, chodang doesn’t look like it’s going to close any time soon. it’s always busy when we go there. the soondubu is WAY cheaper than anywhere else, and tastes better than all the other ones i’ve tried in hawaii (um except koreana since it’s the same soondubu). i don’t think they have a mild version though so just suck it up if you are afraid of spicy food. it’s worth it. anyway, that’s about all i can comment on since at koreana and chodang all i’ve ever gotten is soondubu… well i think the side dishes are good too :) one time we got some bulgogi – that was good, but i don’t know how it compares to other places. cameron has been getting the bibimbap lately. he also tried the spicy beef soup once – he said that was really good.

now i’m craving some soondubu… chodang is open until 12am i think…

chodang restaurant
451 Piikoi St #110
Honolulu, HI 96814