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Coming Up


  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Momomo
    Young's Fish Market
    Alan Wong's Pineapple Room
    Mediterraneo
    Cafe Sistina
    Indigo Eurasian Cuisine
    Gyu-Kaku
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Rokkaku
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
    Pink's
    Carney's
    Warszawa
    Border Grill
    Penang Malaysian
    Chez Panisse
    Shalimar
    Zuni Cafe
    Limon
    Indonesia Restaurant
    Dragonfly
    Canteen
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    2008:
    San Francisco, CA
    2/14-2/18

    Sydney, NSW, Australia
    5/23-6/01

    London, UK
    11/21-24
    Paris, France
    11/24-27
    Chicago, IL
    11/27-30
    Seoul, South Korea
    I won't be able to visit Korea this year.
    2009:
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China
    Singapore

    Hopefully, some of you can provide me with recommendations for some good eats!

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« Downtown Planet - February 13, 2006 | Main | The Daily Grindz »

February 14, 2006

Comments

Melissa

I love Vietnamese food too, and this recipe looks fantastic. I'll have to give it a try!

alan

Reid, I've never tried shaking beef before, and sadly, Slanted Door was closed on the morning I was at the Ferry Building. That image of your finished dish is one of your best photos I've seen.

boo_licious

I've never even heard of shaking beef - sounds great and your version looks fantastic. I have fond memories of SF too, one of my fav places in USA too.

Lajja

Hey Reid,
Shake it baby, shake it! Thank you for sharing the fabulous looking recipe! Will have to try as soon as our vegetarian guests return home. Good news, we're headed to the City by the Bay next month to ring in my big 40th!! Lots of memories there, mostly of food :)

Nic

Great post, Reid. This isn't one of the dishes I've had at the Slanting Door. I may just have to try it next time I'm in town. I know exactly what you mean about tastes changing, though!

Cathy

It looks so good Reid! I don't eat beef much these days, but I'm really tempted to try this!

Adam

Reid: I love bo luc lac. I never knew it was called "shaking beef," which somehow makes it slightly less appetizing. Nevertheless, I'll be trying out this recipe. Thanks.

Reid

Hi Melissa,

I can't believe that I didn't even eat Vietnamese food years ago, especially since it's now one of my favorites.

I hope you try this and like it. It still needs a bit of tinkering.

Hi Alan,

When you visit SF again, please do visit the Slanted Door. The prices are a little high, but the quality of the food more than makes this a worthwhile dining destination. I can't imagine how often I would eat at the Slanted Door if it were located in Honolulu.

Thanks for the compliments on the photo. I've been practising my photography.

Hi boo_licious,

I don't often see shaking beef on Vietnamese menus here, but I hear that bò lúc lac is pretty common. I love SF. I only wish I could visit more often.

Hi Lajja,

You're welcome!

If you're going to be 40 soon, then we're about the same age. In fact, my birthday is in a couple of days and I'll be going somewhere too...though not SF. =(

Enjoy your trip and hope you enjoy the food too!

Hi Nic,

Thank you!

That was my first experience at the Slanted Door and I was almost tempted to order the pho. Good thing I didn't because this was so good. If you do try the shaking beef next time, let me know how you like it.

Hi Cathy,

Thanks!

This is a really delicious tasting dish that has some incredible flavor. I don't think the seasoning is exactly right, but I think after a few more attempts, I can get it to where it needs to be.

Hi Adam,

I like bò lúc lac too. I never knew it was called shaking beef until I saw it listed that way at the Slanted Door. I'm just wondering what it actually translates to.

Anyone?

Tubby

That looks delicious! I'll try this recipe at home some time =)
And to answer your question, I read that the 'lúc lac' means shaking =)

elle

I love the Slanted Door and I really love living in SF!

Okihwn

Charles Phan had the right idea at the right time. "Shaking Beef" is a wide spread recipe in the Vietnamese community.

12~13 years ago I used to go to this bar - Heavenly. The Vietnamese cook had his way of making "steak". He showed me how to make it. Delicious, have made it a lot.

FLANK STEAK w/ GARLIC
Duc, Club Heavenly

1/2 lb. flank steak, 3/4"~1" cubes
2 Tbs. oyster sauce
2 Tbs. Maggi Liquid Seasoning
2 Tbs. sugar
2 tsp. cornstarch
5~6 cloves garlic, thinly sliced
oil
lettuce, coarsely chopped (or baby spinach)
Chinese parsley, chopped, for garnish

Dipping Sauce:
1 tsp. black pepper/diner
juice from 1 lime/diner

1. Put meat in bowl w/ oyster sauce, Maggi, sugar & cornstarch.
2. Lomi, marinate in refrigerator few hrs. ~ overnight.
3. Heat ~1 Tbs. oil in wok over high heat until very hot.
4. Add beef cubes, stir-fry until browned & caramelizing, 4~5 min.
5. Add garlic slices, stir-fry another min. (don't burn garlic).
6. Serve over bed coarsely chopped lettuce, garnish w/ parsley.
7. Wrap meat & slices garlic w/ lettuce, dip in Dipping Sauce.


Juno888

You're so great because you've visited a lot of places..I'll cook the food that you've posted above...Anyways thanks for the recipe...

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