Tea Leaf Eggs


Chinese tea leaf eggs are one of my favorite ways to eat eggs. They have a pretty appearance and they taste good. Like hard boiled eggs but with flavor.

I recently flew home for a weekend visit.  My mom almost always makes tea leaf eggs when I’m home. Tea leaf eggs aren’t too hard to make (recipe below), but it is time consuming and I don’t have the patience to make them myself. So I love coming home to a batch of tea leaf eggs.


Not too long ago, I was provided with a bottle of Hak’s BBQ sauce created by Chef Sharone Hakman, a top 5 finalist on last season’s FOX reality show MasterChef.

I was also provided a ticket to attend the annual Gourmet Experience in San Diego, where Chef Sharone showcased his sauce and performed a cooking demo.

I stopped by the his booth at the Gourmet Experience, but unfortunately, it was right during his cooking demonstration so I didn’t get to meet him. He did appear to be very energetic, friendly, and made some dishes that looked quite yummy.

At his booth, the sauce was being served with some sausages and other meats. We sampled the sausages and really liked the flavor of the sauce. It is both smoky and spicy.


I’ve had so many amazing great eats lately, I don’t know where to start. I think I’ll start with a fabulous omakase sushi meal I recently had.

I’m always in the search for a good sushi bar with fairly reasonable prices. Not too long ago, I read a post on Sushi Shibucho by Rodizilla Reviews and immediately bookmarked it on my to-do list.

Sushi Shibucho is a small sushi joint located in Costa Mesa. It seats about 10 people at the bar and has a handful of small tables.  Shibucho is the last name of the head sushi chef and owner. His son, Naga also called Glen, is the other sushi chef. We were seated in Naga’s section, most likely because we don’t speak Japanese and we were informed by Naga that his dad does not speak any English other than a few standard phrases.

Prior to opening the current location, the head chef had a sushi restaurant in LA for more than 20 years. Naga not only worked at his father’s restaurant since he was a child, but he also went to Japan for several years to properly learn and train.

Everyone at the sushi bar ordered omakase, so we did as well.

First up, with a little vegetable appetizer with marinated bamboo and snow peas.

Kinki

The wasabi was a little heavy handed on our first bite of the night. It seemed that this was adjusted later on or my taste buds adjusted, but my eyes stung a little when I bit into this first piece of sushi. I’m not quite sure what kind of fish kinki is. It was a little bit crunchy and snappy in texture. It wasn’t bad but it wasn’t one of my favorites.

Red Snapper

I enjoyed this fish much better and liked that the rice and fish came presauced.