Fairy food! I had a redbud for a few years, but I didn’t realize the flowers were edible. Once someone told me they were, I had to try experimenting. (We’ve kept our garden pesticide-free for ten years now, which makes it much easier to eat out of it!)
To be honest, I find that the flowers, like most, have almost no flavor — if I eat them on their own, I can taste a very faint sweetness, slightly nutty. But put them in a cucumber sandwich, and you have a teatime treat to brighten any fairy’s heart!
My daughter was a little suspicious — ‘flowers aren’t for eating!’ But I convinced her to try, and she admitted that the cucumber sandwiches were quite yummy. Of course, I think she mostly likes the butter…
With the New Year, I’m trying to more consciously eat plenty of fish (and serve it to my kids). I’ve been eating lox and bagels for years, but only recently have I discovered whitefish salad. I think it was at my friends Ellen and Delia’s apartment in New York, where we had a weekend writing workshop and they laid out a beautiful bagel spread with lox and multiple fish spreads, along with everything else you might want. SO GOOD.
Next up in the queue is figuring out how to make my own whitefish salad (please do feel free to point me to your favorite recipes!), but for right now, I’m very happy that my local Whole Foods carries ‘whitefish paté’ in their seafood case. Toast a bagel, layer it up with lettuce, tomato, capers, red onion (not pictured, because I was out, but trust me, that makes it even better), and you have yourself a delicious breakfast.
(And for those counting calories, if you pile this all on a mini bagel, it’s still only about 200 calories, which is kind of amazing. Have two!)
I have a friend whose daughter is allergic to eggs, which led me to wonder about the classic egg wash, used to add lovely color to breads. I did a little research, and learned that you can do a wash with egg whites only, with heavy cream, even just with milk (done when funds are tight).
In this first photo, the curry buns on the left were baked with no wash at all; the ones on the right with a traditional egg wash. Interestingly, the bottom left one did brown a little, but certainly you got a more consistent, richer result from the egg wash.
Then I tried using just whites, and just heavy cream. The whites browned almost as well as the traditional egg wash; the heavy cream gave a little color, but I’m not sure it’s enough that I’d bother with it, honestly.
No real conclusions here — but it was fun experimenting!
I had never heard of crack seed, but when Jed saw the sign for the Crack Seed Store, he guided me inside, to a wonderland of Chinese snacks.
“Crack seed is a category of snacks that originated in China. It is highly popular in many regions, such as Hawaii. Crack seed are basically preserved fruits that have been cracked or split with the seed or kernel partially exposed as a flavor enhancement. This type of snack is commonly referred to in Chinese language as see mui (西梅; [siː muːi]); it arrived in Hawaii during the 19th century, when Cantonese immigrants were brought to work on the plantations.
The flavors are varied, ranging from extremely sweet and salty to sour flavors. Flavors can include rock salt plum, honey mango, licorice peach, or any kind of combination of fruits, flavors and type of preservatives used. What originally was a preserved fruit has become a favorite snack in Hawaii and a sample of a cultural food.
Crack seed stores also sell candies such as gummi bears, and Sour Patch Kids, coated with Li Hing Mui powder.
Some types of crack seed found in Hawaii and Asia are dry and chewy types of li hing mui, dried persimmons, preserved mandarin peels, and salted Chinese and Thai olives, also known as nam liap in Thai.” – Wikipedia
After brunch at Koko Head Cafe yesterday, we did a little Christmas shopping in that neighborhood, which has a bunch of small mom-and-pop stores. We hit up two separate comic book stores, where I found a Goku action figure for Anand, and a compendium of Amethyst, Princess of Gemworld comics for Kavya, score! I hope she likes it; Amethyst was my introduction to comic books, found flipping through bins at my local library. It’s a shame that it’s only been reprinted in black and white, though — a lot of what was appealing about it to ten-year-old me was all the PINK, which showed up shockingly well amidst all the dark-toned Batman, etc. comics.
We also found several small holiday gifts (like Hawaii-themed hair ties) at Sugarcane (https://www.facebook.com/sugarcanehawaii/), an adorable little gift shop with a mix of local-made, vintage, and other items.
When we had a little more room in our tummies, we walked over to Pipeline (all of these were within a few blocks) where we had PERFECT malasadas, light and airy and made fresh to your order. Jed went for the classic sugar-coated one; I reveled in the li hing sugar-coated one, which had a slightly tangy-salty flavor, which contrasted beautifully with the haupia (coconut) vegan ice cream, made with straight up coconut milk, and you could totally tell; nothing like any coconut ice cream I’ve had on the mainland. So good.
Then we drove over to South Shore Market to finish our holiday shopping; several nice stores selling fairly standard gift-y things, but many made by smaller local businesses.
Big thanks to Kavita for the recommendation for Koko Head Cafe — we *loved* it. Had brunch there yesterday, got a scone and muffin to take away for later, and are going back for brunch today because there were just too many delectable-looking things on the menu, and it was too hard to pick.
I got the ‘fish and eggs,’ which is an unassuming name for one of the best dishes I’ve ever had. Sweet miso marinated local fresh fish, soft scrambled eggs, ong choy (water spinach), ocean rice, house made pickles. So, so good. (Also very filling, only finished half of it, but am saving the rest for another meal.)
Jed got the volcano eggs (baked eggs, spicy tomato based sauce, cheddar cheese, choice of daily north shore vegetables or diced Portugese sausage), also yummy, in a more comfort food kind of way.
Kimchi bacon cheddar scone (v. intense flavors, delicious and spicy-salty, but does need juice or tea to cut it, IMHO) & black sesame yuzu muffin (good, complex flavors).
And we have a winner — seeni sambol & egg patties. They are so, so good. I took our standard Sri Lankan patty dough, rolled it thin, cut circles, all the way you would for typical chicken patties.
I did some extra small, to see how they’d come out, and they were very cute when fried, and a nice little snack — I ate some on the flight today, and they were lovely with tea at room temperature. (I also tried baking one, and it was, I’m afraid, pretty eh. They want frying.)
But when they’re that small, there isn’t room for egg, and I wanted the unctuousness of the egg balancing the intensity of the seeni sambol. So I went back up to typical patty size (which is just fine for a tea or cocktail party anyway), filled it with seeni sambol and a sixteenth of a boiled egg (you could do an eighth, but I wouldn’t recommend anything bigger), folded it and crimped it up. (I tried making one that was round, which was a fun experiment, but I didn’t like it as well as the classic patty shape.)
Then, for a little added color and zing, I brushed it all with an egg wash, and then deep-fried it. It. was. perfect. I’ll write the recipe up properly the next time I make it; all the experimenting meant that I wasn’t up for measuring everything until I knew which was the winning approach. Maybe for New Year’s!
But in the meantime, if you know how to make patties already, it’s very easy to adapt for seeni sambol. Leave out the Maldive fish if you like, and your vegetarian friends will thank you for this delectable little snack.
As we discussed possible containers for the seeni sambol, Kevin advocated for buns — which, fair enough, is actually traditional. Seeni sambol buns can be found sold in roadside stands across Sri Lanka, so obviously, people like them.
But there was a problem — those buns were too big for cocktail / tea party. Could I make mini buns instead?
The answer was yes — I made the buns half-size (which, if you use my mas paan recipe, means that you’ll end up with 60 little buns), which was just big enough that you could dollop a teaspoon of seeni sambol and an eighth of a hard-boiled egg into the center, before closing them up.
The end result was just fine, I’d say, and I would be happy to serve them to people. This would be a great option for taking them on the road as a snack, as they’re nicely closed up and will keep well. You should even be able to freeze them, I think, though I haven’t tried that, and I’m not positive what the cooked egg would do. I also tried slashing the top in a criss-cross pattern, which makes for a more interesting presentation for a cocktail / tea, and lets you see a little bit of the bun.
Overall, I’d grade these as a B+.
But I was pretty sure I could do better…
I’m a little obsessed with seeni sambol, the Sri Lankan traditional accompaniment of caramelized onions, cooked long and dark with tamarind and chili — made vegetarian if you like, but even tastier, I have to say, with some dried Maldive fish simmered in. The perfect accompaniment to an egg hopper — but egg hoppers are actually kind of a pain to make, especially for a party, as you have to cook each one individually and steam them slowly. And they’re not bite-size treats — I wondered how I could introduce my American friends to the glory of seeni sambol at a cocktail party or tea. And thus, we set out on our quest — to create the perfect seeni sambol appetizer.
The first attempt was, I’m sad to say, a failure. I was in a hurry, cooking a lot of things for our holiday party, and so I went for the simplest option available — pre-made wonton shells from the grocery store, filled with seeni sambol. They were…all right, I suppose? The wonton shells felt wrong, though; they were too crispy, and they didn’t meld with the sambol. Adding some cooked egg helped — that was definitely the right flavor the seeni sambol needed to mellow the pungency and make a rich, yummy bite. But I didn’t think the wontons were the right container. I’d have to try something else.
Also, when I tried pre-filling the wontons and refrigerating them, the seeni sambol gave off oil that discolored the wontons and made them a little greasy to pick up. Not ideal. If you really want to go with the wonton option, fill them right before serving.