Cravin’ Asian Cuisine

Well, it has been the hardest ever for me to figure out what to write about this week. There are so many food related things going on in Fargo. So, what I decided to do was give you a little teaser. The next few weeks I will write more in depth about these places.
I always think that I know what is going in the food restaurant world here—not—but that is OK. I find out at some point. So, this last week I have discovered two new places—both of Asian palate persuasion. I have to admit that I am a sucker—a big one—for Asian cuisine. I think that we have a good variety of Asian restaurants and stores, but there is always room for more.

Whenever we go to the Twin Cities it never fails that we have to shop at the Asian markets on Eat Street. I have two that I shop at and no other ones will give me that satisfaction of finding what I need before I go back to Fargo. Well,  as the song goes: “the times they are a changin’,” and I’m loving it.

To my knowledge, there are three major local places to purchase these products: Tochis’, the A&A Market and the International Market, all in Fargo. They all offer you the same but different in their unique way. I like that.

So, imagine my surprise when driving down Main avenue and seeing the sign in the widow “Lotus Blossom.” My first thought was: “what is that?” So, after gong by it the third time, I decided to check it out. What got me curious was that I thought I could see food cases from the window, not knowing if that meant fresh or ready to eat. Well, it was both! Again, I like that.

The store is set up like a small New York or Minneapolis market. What caught my attention was that they had Mike’s fave ever duck—roasted Asian ready to eat duck! That absolutely caught my attention. There are other items that are ready to take and eat, too. So, anyway, I am excited to speak with and learn more about this new ethnic Asian grocery store so I can share it with you HPR readers. It’s located at 2750 Main Ave. in Fargo.
The other place I just discovered is the Drunken Noodle, a Thai restaurant in downtown Fargo. When did that happen? This restaurant is in the old space of Phil Wong’s/Green Market on NP Ave. I have now eaten there three times, working my way down the menu. I love that the menu is small, but whether it is going to remain that way I have no idea. But it makes it easy to find something and get out of the way. The other great thing is the price. While trying to save every penny we have and still help support local businesses and keep them open, it fits the wallet well— under $7 for meals. 

What I have had at the Drunken Noodle so far has been very good, and every meal has been very different. What I’m liking about this place is that every dish I’ve had has surprised me. Of course, I have also tried a taste of the meals of the friends I’m dining with, too. I am learning how to share… some.
So, as I said, I look forward to more conversation with these new additions to Fargo and sharing them with you. Meanwhile, it is nice to see people out and about, walking to get their lunch, dinner and wind-down-time at area businesses. It was a hard three weeks for everyone. 
You know, I just had this thought: I am just going to blame this no new food knowledge on the flood. After all, I was in a different frame of mind.
My favorite ever Asian food is pot stickers. They have also been the favorite in my catering. I have a recipe here for you that I got off the Food Network. Enjoy.


Pork and Ginger Dumplings with Mirin-Soy Dipping Sauce

Recipe courtesy Emeril Lagasse, 2004
Ingredients
8 ounces ground pork
2 tablespoons chopped green onions
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 package gyoza dumpling wrappers or thin won ton wrappers
6 large cabbage leaves
Mirin-Soy Dipping Sauce, recipe follows
Green onions, thinly sliced on the bias, garnish
Directions

In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil.
In a small bowl, combine the cornstarch and water.
Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture. Fold the wrapper over the filling and press the moistened edges to seal.
Line a lightly greased bamboo steamer tray or steamer insert for a large pot with cabbage leaves. Place the dumplings about 1/2-inch apart on the cabbage leaves.
Heat enough water inside the steamer or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes.
Remove the lid from the steamer and remove the steamer from the heat.
Arrange the dumplings on a platter and garnish with the green onions. Serve hot with the dipping sauce.
Mirin-Soy Dipping Sauce:
1 cup sugar
1/2 cup sake
1/2 cup soy sauce
1 1/2 teaspoons thinly sliced grilled green onions
3/4 teaspoon minced garlic
3/4 teaspoon minced ginger root
In a small saucepan, combine all the ingredients and bring to a boil. Cook until the mixture is reduced to about 1 cup with syrup-like consistency. Let cool before serving.
Yield: about 1 cup

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