Los Angeles Top 5

Before I post about our Labor Day weekend, I supposed it makes sense to discuss our Memorial Day weekend in Los Angeles (sidenote: it was also my birthday weekend!). It was only a 48-hour trip. The main purpose was to attend a good friend's housewarming party. During our remaining free time, I did have tourist-y plans. But unfortunately, I fell victim to a fever and I had to spend a lot of time inside the hotel room. Oh well. I was not able to do everything I wanted, but they were certainly highlights:

1) The Bazaar - What an incredible restaurant experience for my birthday! Delicious food? Cool atmosphere? Great service? Check, check and check!

2) Inn at Venice Beach - During a previous trip to Southern California, I fell in love with the Venice Beach area. So I decided for this trip to stay in Venice Beach. No regrets whatsoever. It is a charming hotel (check out their courtyard below) in a great location (check out the nearby canal and beach below).



3) Tour of movie stars' homes - I can't take credit for this idea. Because I was sick and could not do much, the Husband suggested we buy the below map and just drive around looking for stars' homes in Beverly Hills and Bel Air.
4) Pinkberry - I've been wanting to try their yogurt for the longest time. I finally had my chance, and I was not disappointed.
5) On the way to The Bazaar, I saw Crumbs. Being a major cupcake fan, of course, I had to try theirs. Below is their strawberry-banana cupcake, and it was heaven!

I was a little disappointed that I was so sick during this trip, but oh well. I will have more on my to-do list for my next visit.

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

I'm dying to visit the magical country of Thailand and take advantage of the variety of experiences it offers--fabulous beaches, mystical mountains, delicious cuisine, and of course, the lively and exciting city of Bangkok. In honor of this must-see destination, I make this delicious dessert at home.

Recipe from allrecipes.com

Ingredients:
1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Instructions:Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Moqueca and Ilha Grande

One of my favorite places in the world is Ilha Grande, a Brazilian island I visited in May 2006. It is quite undeveloped (cars are not allowed). It is almost all beaches (more than 100 of them!) and forest (over 100 miles of hiking trails). Purportedly, Brazil's best beach is located here - Praia Lopes Mendes, which we visited (pictured below). It was spectacular.

Besides its beauty, I enjoyed Ilha Grande because it was the first time ever I had moqueca, a Brazilian seafood stew. I have become quite addicted to this dish - comforting and delicious. The recipe we often use is from The Book of Latin American Cooking (by Elisabeth Lambert Ortiz).


Ingredients:
1/4 cup olive oil
1 large onion, finely chopped
2 small carrots, scraped and thinly sliced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped4 medium tomatoes, peeled, seeded, and chopped
Salt, fresh ground pepper
2 pounds large shrimp, shelled and deveined
2 tablespoons dende (palm) oil

Preparation:Heat the olive oil in a large, heavy skillet and saute the onion, carrots, and green and red peppers until the onion is soft. Add the tomatoes and salt and pepper to taste, and cook for a few minutes longer over moderate heat. Stir in the shrimp and the dende oil and cook, turning the shrimp once or twice, until the shrimp are pink and have lost their translucent look, about 3 minutes. Serve on a warm platter surrounded by white rice.