Ingredients:
- Boneless chicken breast or thighs (Substitutes: tofu), 1-2 lb, cut into chunks
- Curry paste (green or red), 2-3 heaping tbsps
- Fish sauce, 1 tbsp
- Coconut milk, 1 can or 1.5 cups
- Scallions, 1 bunch
- Garlic, 2-3 tbsp or to taste
- Onions, 1-2 small onions or 1 large onion
- Carrots, 3-4 carrots
- Bell pepper, 2 bell peppers
- Potato, 2-3 potatoes
- Peanut oil (or vegetable or canola — something neutral)
- Thai chilies, Sambal Olek (chili paste) or other hot pepper (optional)
- Cilantro (optional)
- Rice (optional)
Directions:
- Chop some potatoes into 1/2 inch pieces, toss with a little bit of oil, salt and pepper, and roast in the oven for 20-25 minutes on 450
- While that’s going, cut your chicken into medium-sized chunks — you can also use already sliced chicken or chicken tenders, but I think it’s fun and rustic to DIY
- In order to get a good sear on the chicken, you should heat your wok or sauté pan until it’s very hot, then throw the chicken in with a little bit of neutral-flavored oil like canola
- While the chicken is browning, mince your garlic, scallions and chop your other veggies (onion, peppers, carrots
- Once the chicken is cooked, but not cooked to death, take out and reserve for later, and toss veggies into the hot wok starting with the garlic to perfume the pan
- Once you’ve sweated the veggies, add the scallions and deglaze the pan with some fish sauce (or soy sauce)
- Add a few heaping spoonfuls of curry paste and make sure that it gets evenly distributed so that it gets incorporated throughout the dish
- After cooking the curry paste into the veggies for a few minutes, add your coconut milk and mix thoroughly, and this would also be the time to add some sambal olek chili paste or dried chilies if you like a spicy curry. Can skip this if you want.
- Simmer for a few minutes, then add the chicken back into the pan along with the roasted potatoes which should be done at this point. This would also be a time to add other starchy ingredients you might be using: roasted squash, pumpkin, sweet potato, tofu, etc.
- Simmer uncovered for about 10-15 min so that curry thickens up
- Serve immediately over noodles or rice and garnish with cilantro and Thai chilies, or put it in the fridge and eat it the next day. So delicious as leftovers — Yum!
Enjoy and let me know how yours turned out!
My reservation was for 1:45pm and I got there a few minutes early and immediately noticed that it was pretty busy even though it was only lunchtime. I’ve noticed in Philly that so many people go out for lunch, and places get even more crowded than during the dinner rush on some days. Although it wasn’t that busy for a Monday afternoon, it was noticeable—it might have also been due to the narrow, deep layout of the restaurant’s interior that is typical of many Philly food spots. The inside had a hip vibe with metal chairs, cozy table setups including square of old menu used as paper decoration for some of the plating, track lighting and lots of wood—maybe this was an homage to their eponymous wood oven? The interior did seem a bit on the dark side, but my table was near the large front window so there was tons lots of natural light.
The Sheep’s Milk Ricotta appetizer was plated beautifully. It almost seemed as if there were ricotta mountains and the balsamic vinegar acted as the valley or river running through. The ricotta was super creamy and smooth and whipped with fresh herbs, and garnished with good quality, fruity olive oil and acidic balsamic that brought out the natural sweetness of the ricotta. It was plated with some grilled bread that was hot and crisp on the outside, but chewy and not too hot in the middle—side note: I had visited a few places the week before (See next post!), and I had been waiting all week for someone to give me hot bread. Thank you Barbuzzo for anticipating my primordial desire for bread and fire. The cold ricotta spread on the warm toasty bread made for a good temperature contrast as well.
Up next was the Salsiccia Pizza, which I have to admit I was the most excited for. I mean come on—how can you not order a pizza when there’s a wood burning oven?? As they brought the pizza to the table, the first thing I noticed was the smell of the fresh basil, and the herbs baked into the fennel sausage. The second thing I noticed was its size: it was huge! I can definitely eat a lot, but I ended up taking one of the generous quarters home (Hello midnight snack!). The crust was chewy with a slightly crisp at the edge, though I wish there was a little bit of char. It was definitely browned on the bottom though. The addition of the chili oil and fresh oregano garnish served table side was a nice touch and helped highlight the flavors of the pizza toppings. The taggiasca black olives were pungent salt bombs of flavor—you can tell these weren’t from a can—and the tomato sauce was still very acidic in a way that played well with the brininess of the olives. The salty pecorino cheese crumbles contrasted with the subtle meaty and earthy flavors of the sausage. The smoked mozzarella blanketed the whole pizza in cheesy goodness and was strong enough to stand up to the other flavors.
For dessert, I honestly wasn’t sure what I was expecting. I have a friend who tells me that the Salted Caramel Budino is his favorite dessert in the entire city. High praise considering such confectionaries as Beiler’s Bakery, Franklin Fountain, Scoop DeVille, Magpie Artisan Pie Boutique, and more, are all within about a mile of 13th Street. However, I was still worried—what if dessert isn’t as good because it’s restaurant week? Maybe they’re just going to serve something unpopular or that they over-ordered. My worry was for naught—the Salted Caramel Budino was glorious. It’s served in this cute little mason jar, and it actually is a great way to prepare a lot of these bad boys ahead of service. The vanilla bean caramel is so good it’s honestly like crack—I could eat it by the jarful. The vanilla bean gave it a slight floral taste and the sea salt just took it over the top. The unsweetened whip cream is a good choice since the caramel is so sweet. The word “budino” actually translates to pudding, and while the pudding layer underneath was also tasty, but really just a vehicle to shovel more of the caramel into my mouth. The dark chocolate crust is sort of drowned out by the other layers, but still lends the dish a bit of crunch and texture—just enough to know its there, especially towards the bottom. Plus, over time the chocolate layer absorbs some of the cream and softens up, allowing the flavors to intermingle. This dessert was amazing!
First up was the Pork Bao Bun as the Small course—point of fact: the starter dishes were really small and it was tortuous to just have small tastes as I sat there at the chef’s table seeing the food being prepared. The steamed bun had a nice chew and the thinly sliced shallot and fresh mint were visible as I folded it open. There was a substantial and thick slice of crispy, fried pork belly smothered in a sticky and sweet sauce. This tasted even better to me with a squirt of sriracha sauce. The flavors were traditional for a porn bun, but I only wish it came with more than one on the plate. The Satay course of Korean BBQ Beef arrived, and though it smelled great it too was small—really small. The kimchi topping was flavorful, if a bit sharp together with the ginger. The short rib meat was very tender and fatty with a heavy dose of Korean soy-based marinade. It was cooked rare and the marinade helped keep the beef moist. Very tasty, but again, I just wish there was more of it.
The Crispy Spicy Shrimp was more on the hot side of the Cold & Hot category—mostly in temperature. In actuality, I had hoped for an extra meat or fish dish in place of this category, but wasn’t allowed. A generous portion of rock shrimp were plated up in a bowl, which kept the dish hot, and also made for easy mixing of the shrimp with the garnishes and sauce. The chili aioli had a creamy taste and a little bit of spicy, but I like very spicy Asian food so added sriracha. The batter on the shrimp was nice and thick, and kept the shrimp, which were perfectly cooked, juicy.I loved the crisp edges of the fried shrimp. The picked radish garnish was a nice relief from the heavily battered protein and a needed acidic kick. Even though rock shrimp are not as meaty as say big jumbo shrimp, they were tasty and allowed the kitchen feel comfortable giving a bigger portion.
I have a confession to make; I am addicted to duck. I just love the deep red meat headiness in the guise of poultry. It bastes itself in its own fat, and has amazingly crispy skin when cooked right. So, when I saw Sampan’s version of Peking duck on the menu, you’ve got to know that I’d order it. Pekin Duck was presented with all of the classic fixings of a Peking duck meal—a small bamboo steamer filled with soft buns that had been heated over a grill, with Some of the buns even had char marks, which I love. A second plate contained the rest of the components: a good number of duck breast slices—crispy skin included—with all of the traditional garnishes. The thinly sliced scallion provided a bit of crunch, the duck was fatty and juicy, the hoisin sauce sweet and sour, and the julienned cucumber helped cut through the richness of the duck meat. This might have been the perfect dish for me. It was plated nicely, had a good amount of food, and was interactive in just the right to echo the classic Peking duck presentation.
Around the same time, the extra large Duck Fried Rice emerged from the kitchen. The other dishes might have been small, but the Duck Fried Rice was really big, though this shouldn’t have been surprising since rice is a cheap dish to make I saw them plating up the Pad Thai side too and it was equally as big. It had a decent amount of meat throughout the dish and went really well with the meat course. I ordered it with an egg on top because why not? Sunny side up eggs on rice dishes always make them better. Duh! The server mixed the egg into the rice for me—nice touch— and the yolk really helped bring everything together. The soft, fat coated rice—combination of the duck and yolk—thinly sliced and spicy chilis, and salty bite from the duck skin gave this dish some interesting layers of flavor and made it a very comforting bowl of food.
Most of the food at Sampan was tasty, but throughout the meal I noticed that there was not as much interaction as I would have thought. Even sitting at “chef’s table,” no real attention was paid to me. At other restaurants, the kitchen staff would interact and at least acknowledge, but here it’s almost like I was invisible. Reinforcing this belief was the fact that my waiter stopped by once—maybe twice for super short visits. At one point, after the check had been dropped off, someone else was coming over and I thought, “hey, maybe he’s coming to talk to me, and see how the meal was, what I thought of the food, etc,” but I was wrong. He was just collecting the little sriracha squeeze bottles. Before leaving, the waiter gave me the spiel about thanks for stopping in, hope to see me again blah blah but that too was very rushed—I felt like an afterthought. The food here might taste good, but the service is just not that warm.
Strangely, Lolita was practically empty except for two people seated at the bar when I came in around 1:30-ish, but I was told that the big lunch rush had just left, which I can definitely believe since I’ve walked by around lunchtime and it’s been bustling—especially at the sidewalk cafe when it’s warm. I got to sit anywhere I want, thought, which was awesome, but I didn’t see my waiter much over the course of the meal. Sort of thought I’d have more one-on-one time with an empty dining room. Also, I was kind of hoping for some sort of non-alcoholic specialty drink, but the only aqua fresca they had was blood orange mint flavor, which was remarkably similar to the drink I had at Barbuzzo the day before. It was tasty the previous day, but I didn’t want a repeat, so kind of a creative disappointment. I wish that there were more flavors or maybe even something like a horchata or pineapple based drink. Just something nonalcoholic that I could sip on for a bit. Oh well, I was really here for the food anyway.
Lunch began with the Pork Carnitas Tostadas, which were great. The pork itself was a touch smoky and slightly sweet from the canela orange glaze. The pickled red onion might have been hidden on the plate, but emerged as I bit into the dish as a great counterpart to the fatty pork. The little bit of bark on the outside of the pig was very much appreciated as well—it really carries such a concentrated flavor bomb, and also heightened the already beautiful presentation. The crispy tostada on its own was flavorful and had a powerful crunchy factor that held up well under the heaping toppings. The orange and jicama in the salsa lent a fruity brightness, and not only helped highlight the natural sweetness of the pig, but also brought out the spices even more.
The Morita Chile Rubbed Filet Tips came with a small mound of hot corn tortillas in wax paper, which seems very traditional but also playful to me. While the beef was cooked well, it wasn’t as tender as the pork. The poblano peppers, along with the chipotles in the salsa and the morita chiles in the rub gave off a soft, lingering heat that built as time went on. The tortillas and creme helped cool it down. The beans were super flavorful—meaty, salty, fatty, smoky—Yum! Some of those black beans in an enchiladas dish would’ve been delicious. The cheese was nice for presentation, but it I basically ate all of it in one of my tacos. I wish it was a little stronger in flavor, and the rice, while tasty, wasn’t super necessary on the plate.
After a very Mexican meal, I went with what sounded like the most authentic offering: the Coconut Tres Leches. As soon as this dish came to the table, I knew that a lot of thought had gone into not only the taste and flavors of this cake, but also the plating. The bowl almost resembled a cow’s skin, which can only be an homage to the tres leches or three milks. The cake itself was warm and sitting in additional sweetened milk, and had flecks of coconut throughout. Though it was moist in the middle. it wasn’t wet like I’ve come to expense from many tres leches cakes. The warm cake was able to absorb more liquid to prevent any drying out from the milk in the bowl—so many more cakes should be served warm, it just makes them better. It was garnished with some shredded coconut whipped cream and a chocolate pot de creme plated like a truffle atop the cake. The pot de creme was made with Mexican chocolate, which has a slight cinnamon flavor, and is not as sweet as milk chocolate so it complemented the super sweet cake. The texture of the coconut also provided a good change of pace from the soft chocolate and crumbly cake.
Lolita serves up delicious and modern takes on classic Mexican flavors in a chic urban setting. Great spot for lunch, but would’ve been even better at a time with more hustle and bustle.
Opened in 2012, Jamonera is a Spanish restaurant and wine bar known for its tapas, charcuterie, shareable plates, and extensive selection of sherries in a cozy and intimate atmosphere. I had only dined here once before for brunch, and it was delicious, so it seemed the perfect place for a late night, midweek dinner.
To start off the meal, Manchego and Marconas, White Bean Puree and Papa Frita were brought to the table for us to share. Even though these dishes were automatically included in the restaurant week special, the plating was done with just as much care as the rest of the dishes of the night. Marcona almonds are a frequent guest of many cheese boards, and manchego is the quintessential Spanish cheese—a classic combo. The almonds played off the nutty flavors and the quince paste garnish highlighted the fruitiness of the cheese—it all made for a classic combination that helped whet our appetites. The papa frita dish—literally translated as fried potato—is exactly as described. A more upscale, but at the same time rustic, version of the classic Spanish dish. The perfectly seasoned potato chunks are fried until the skin gets super crisp, while still maintaining a pillowy softness in the middle. The garlic aioli helps cool down the dish—temperature-wise—and the heat of the potatoes helps bloom the garlic flavor throughout the plate. The aioli was so tasty that I’d slather it on a turkey sandwich. Mmm yum! Our waitress also brought out some housemade hot sauce made with chile de arbol, ancho chiles, and a sherry vinegar base. The hot sauce was heavily acidic and delicious. The final shared plate was the white bean puree, which was pretty special. The spread was a pretty white color and very smooth, almost hummus like in its consistency. It tasted great on the toasted bread, and had a salty background from anchovies maybe, smokiness from the pimenton (commonly known as paprika) and and earthiness from the fresh rosemary.
The Smoked Bacon Wrapped Medool Dates were a favorite of mine, though my friend didn’t like them as much, since she’s not a big fan of blue cheese—more for me, yay! The dates were stuffed with valdeon cheese, a tangy and pungent Spanish blue cheese, and wrapped in thick cut bacon that cooked up crispy, meaty and fatty. The bacon helped the date become sweet and syrupy without losing its structural integrity. The vinegary, acidic celery root salad was great a accompaniment to cut through the heavy, wrapped delights, and the spicy piquillo-almond sauce hidden underneath provided a a heated balance to the sweetness of the dates.
The Heirloom Pumpkin Croquetas were also great with smoky and bold flavors. The fried croquettes were crispy, spicy and cheesy—with cheese oozing out as you bit into the hot surface of the spheres. The julienned radish acted as a refreshing and peppery slaw, and the brussel sprout leaves added an additional level of crunch. The pumpkin seed puree was smooth and creamy, and the toasted pepitas (or pumpkin seeds) had a nice chew as well. This vegetarian dish definitely didn’t leave you missing the meat at all.
Next up was the Grilled Skirt Steak, which was cooked to a perfect medium rare. and then sliced. This dish completely identified as “meat” in the best sense of the word. The hazelnut-almond romesco sauce was very earthy and rich with pieces of chopped nuts throughout. There was a surprising pop of spice from the artichoke escabeche, which added a level of tang and freshness to the plate as well. All of the components worked well to create a well composed dish—it would’ve made for some delicious fajitas actually.
Along with the steak came the Albondigas, which were so, so tender. Almost every culture throughout the world has their own version of meatballs—the classic Italian meatball, Middle Eastern kofta, Polish pulpety, or even the classic IKEA Swedish meatball called köttbullar. Albondigas is the Spanish—both from Spain and Hispanic—contribution to the meatball milieu. Albondigas are sometimes referred to as “Grandma’s Meatballs,” and often served in a tomato-based sauce or stew. Jamonera offers up a modern twist on the traditional albondigas by stuffing the large meatballs with manchego cheese, and blending the meat with briny green olives, and smoky and salty serrano ham. They were floating in a bowl of a spicy, stew-like tomato sauce and garnished with some grilled bread for dipping. These meatballs were comforting and perfect for a cold Winter night dinner.
Finally, for dessert we ordered the Warm Nocilla Bread Pudding and Calasparra Rice Pudding. Though they’re both puddings, they were very different desserts. The bread pudding was served warm—as all bread puddings should be—and reminded me of the inside of a British bun or cinnamon bun. It was slightly gooey from the Nocilla, which is Spain’s answer to the ubiquitous Nutella, and custard soaked into the bread. The accompanying ice cream was textbook perfect—creamy with a strong vanilla flavor. There was just enough of the caramel to coat the ice cream, and spiced peanuts helped cut through he rich dessert. Very comforting and delicious, though didn’t strike me as super Spanish. The rice pudding was cold and refreshing with apple pieces running throughout. The toasted coconut might not be my dining companion’s favorite flavor, but I’m a big fan of the subtly sweet coconut flavor. The pudding was sweet and creamy with a warm cinnamon flavor from the Spanish canola and the caramelization on top.
While I might not have planned this dinner far in advance, I’m so glad that we came here for out late night meal. The food was flavorful, the portions plentiful and the service sublime. I just wish we had more time and an extra stomach to truly enjoy another long, drawn out Spanish mealtime experience.
Jon's Moveable Feasts 