QQ Sushi Lounge
Kanalstraße 10, Stuttgart, Germany
Been on a bit of a sushi trend lately. 🙂 Decided to check out a place called QQ Sushi Lounge, after hearing about it from a co-worker. Compared to Sushi-Ya, I think I like this place better because 1) the prices are considerably reasonable, and you still have decent sushi, and 2) this place is reminiscent of the sushi restaurants in California. They have my favorite roll, the Dragon Roll, so I was pretty excited.
Fried tuna roll, salmon nigiri, salmon maki, imitation crab and cucumber maki, seaweed salad, miso soup, and Dragon roll (fried shrimp tempura with avocado and eel).
Kronprinzstraße 6, Stuttgart, Germany
Good sushi is hard to come by in Germany, especially when you come from California and the sushi options are endless. Sushi-Ya comes pretty close, if not one of the best that I’ve had in Germany. Getting a seat here is about timing, as they don’t take reservations. The staff is organized and quick. The sushi is clean and exact, and while it’s a bit pricey compared to other sushi restaurants, you pay for the quality. This is all run by the master chef Somchai and his small group of sushi chefs.
The restaurant is next to Feinkost Boehm.
Negitoro-maki (chopped tuna belly with spring onions), Californian roll (prawn, avocado, and cucumber with flying fish roe and mayonnaise), Unakyu roll (eel and cucumber with sesame seeds), and Alaska roll (salmon and cucumber with sesame seeds).
A staple Chinese noodle recipe.
7 oz. egg pasta noodles
10 shrimp, shelled and deveined
2 garlic cloves, minced
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
2 tablespoons water
2 tablespoons cooking oil
1/2 cup chopped green onions
1. Cook the chow mein according to the package. Rinse under cold water until the water turns clear and the chow mein is soft. Don’t over cook the chow mein or the noodles will get limpy and soggy.
2. In a small mixing bowl, mix all the seasoning ingredients. Set aside.
3. Heat up the wok with the cooking oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shrimp and stir fry until they are half done. Add the shredded carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture, and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped green onions, do a few final stirs, dish out, and and serve hot.
Today’s lunch was decidedly Chinese. Chow mein with shrimp, tomato eggs, and bok choy.
Have a great weekend!
When my mom cooked, really cooked, it was almost like perfection. She wouldn’t use a recipe or a book, everything she knew was from her head. This was one of those dishes. My mom wasn’t a big fan of meat, but she sure loved seafood…shrimp, fish, clams, abalone. She made this dish from time to time when she was in the mood, and every time, it was always wonderful. Memories of it has inspired me to make it myself. The Ca Kho To recipe I used is from The Ravenous Couple, a food blog with various Vietnamese dishes. It turned out pretty tasty, although I was lacking two things, a clay pot and catfish (I haven’t been able to find catfish in Germany). Instead, I used a regular pot and salmon steaks. And I need to wait for the sauce to carmelize a little more next time.
My first memory of tofu was in the third grade. Every week, my third grade teacher would introduce us to a new food, whether it be celery, blueberries, or papaya. Usually it was something healthy and could be eaten raw. One week, it was tofu. Tofu can’t be eaten well unless cooked, so one of the parents brought it in a strawberry tofu cake. To this day, I remember it as the most incredible cake I’ve ever tasted. And it was made out of tofu! My mom has also been a tofu fan, and I especially loved it when she made mapo tofu (a recipe that I will need to conquer sometime). Anyway, this recipe is something that I’ve been making for lunches to take to work. Some of the ingredients, like the hoisin sauce and the chili garlic sauce, can be found at your local Asian market.
9 ounces extra firm tofu, cubed
2 garlic cloves, minced
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 tablespoon water
1 bell pepper, diced
1 cup pineapple chunks
1 tablespoon olive oil (for cooking)
1. Heat a wok or a deep skillet with oil to medium heat. Fry the minced garlic until fragrant.
2. Fry the tofu until all sides are lightly browned, about 5-7 minutes.
3. Toss in the bell peppers and pineapple, and fry for 2 minutes.
4. Mix the hoisin sauce, chili garlic sauce, water, and sesame oil. Stir the mixture in with the tofu until all is coated. Cover the wok with a lid and cook for 2 minutes. Occasionally lift the lid to stir the mixture. Finish cooking when all the sauce has disappeared.
5. Best served with rice.
It started last year, when it was during this time, around New Year’s, that I got a craving for wontons. I suppose it’s because of the holidays, that all I want is comfort food, food I’m used to eating at home with the family. So last year, I made wonton soup, wontons cooked in chicken broth. This year, it’s fried wontons, which consist of shrimp, cabbage, and green onions. Of course, you can make the filling to your liking, such as adding pork, beef, etc.
20 pieces medium-sized shrimp, chopped
1 cup sliced green cabbage
1 cup chopped green onions
1 teaspoon sesame oil
water for sealing wontons
oil for frying
1. Mix the chopped shrimp , sliced cabbage, chopped green onions, and sesame oil in a large mixing bowl.
2. Wet one side of a wonton wrapper with water. Place a tablespoon of the shrimp mixture in the middle of wonton wrapper. Bring together the corners of the wonton and twist at the top to close the wonton (there are different ways of folding a wonton, you can look them up on youtube.com).
3. Heat oil in a deep frying pan until hot. Fry several wontons at once in the pan until golden brown. Place fried wontons on a paper towel to dry.
4. Serve with a sweet chili sauce of your choice.
Have a Happy New Year!