Step Up Memories

The Most Fundamental Elements in This Blog are Held Together by a Telepathic Power of Food of which Little is Currrently Known and Whose Perceptually Unexplained Driving Force Can Therefore Produce Potentially Fatally Obsession with Food.  

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Never knew that Himalayan cuisine resembles Indian cuisine so much (they could be the same since they share the same origin). Himalayan could be known as Tibetan as well. Traditionally Himalayan uses yak - a kind of meat that is leaner and harder than beef for me. Dishes there were fresh and well flavoured. It also used ingredients on the healthier side - fresh legumes, greens, lean meat and spice, even though it could pull down the overall texture a bit. Good food compensated for slow service. The atmosphere was romantic and seats were comfortable so it was a good alternative to pubs that serve western food.

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Quinoa, kidney beans, chickpeas, arugula, onion, cucumber and green onions. There was another kinda bean in it and I was guessing garbanzo beans. They put in some spices in this salad such as cumin (that’s the only one i knew). I loved the use of quinoa and beans as a foundation of fresh, tasty salad, even though greens only resembled a minor portion. The size of the salad was comparable (it was really huge) and could eventually be more filling than main dishes!

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Yak Momo - a famous street food for HImalayans! I didn’t know that yak is actually a kind of meat - the appearance of yak made me think of bison -.-. But anyway yak looks kinda like buffalo but a lot more bulky and long haired. These momo looked really cute and each was about half size of my fist. On the side they prepared three kinds of dips. I knew one of the chutney used tomato as the base ingredient, the other could be mint and the largest bowl was a soup broth. These were on the sour side. The momo tasted very light so dipping into these sauces was recommended. I think because the meat they used was very lean, so the fillings were harder and dryer compared to Chinese’s ones. I simply preferred the broth/dipping sauce to be less sour.

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Chicken Sizzler - freerun chicken, noodles and some broccolis, cauliflowers, carrots etc. When I looked at this dish, the thing popped into my head was: isn’t this indian food? Look at the bright red hue on the chicken! It looked exactly like tandoori chicken. I guessed it also used spices like red chili power/cayenne pepper/paprika/turmeric (it might use all of them). This dish was a little big spicy but I ordered medium because my friend couldn’t take too much spice. The chicken was nicely marinated. The part I’ve gotten was chicken breast - since breast has lesser fats it doesn’t have enough fats to stay moist under the heat of the grill. But the chef topped the chicken with some thick sauces so it was enough to cover the dryness of the chicken. I was surprised that noodles were like instant mee - but luckily instant noodle tasted not bad too. Hahaha.

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Jackfruit curry - Green jackfruits, bell peppers, onions, basil. They call jakcfruit as “vegetable meat” because it is often used to substitute meat. And seriously, it looks so much like meat. At first I didn’t know I ordered a vegetarian dish. Then I told my friend I was having a piece of meat, but how come the meat didn’t taste like meat at all. Then I said: ” Ohh this is jackfruit. Let me find a piece of meat.” And every time I thought I was eating meat, it was jackfruit. Eventually I knew, all those meat-looking pieces were all jackfruits!!! -.- Because these jackfruit tasted bland in natural, curry has to be done well to complement. And indeed, the curry was well done . But because I’m not a vegetarian, I think lamb or beef would make this dish even more tastier for me.

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Don’t get cheated - it’s jackfruit.

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The texture resembles so much like meat. Except that jackfruit tastes bland and the texture is a lot more tender than real meat.

Yak & Yeti Bistro on Urbanspoon