The other night, we went to 168 Restaurant for dinner. I haven’t visited 168 for dinner in a long time. Usually if I’m there, it’s just to get a quick lunch bite. Located inside Ranch 99 market,168 is a small Taiwanese restaurant.

168 has an extensive menu, most of which I have not yet explored. You can see the full menu on my previous post here. We had seven people in our group and everyone chose one dish.

We ordered the pan fried seafood noodles.

I was a little worried about this dish. Normally I love it, but I’ve had so many bad versions in San Diego, that I’ve stopped ordering it. I thought the version here was pretty good. The noodles came out pretty and were crispy. The sauce was thick and smooth to my relief. Many ones I have ordered have had thick cornstarch sauces with uneven chunks of cornstarch inside the sauce. Yuck.

We also ordered the yang chow fried rice, which is BF’s favorite.

I enjoy the fried rice here. It reminds me a lot of the one I make at home.

Dry sauteed green beans with ground pork.

The beans looked a little brown/green like they had been cooked too long. They still tasted pretty good, though I wish there were a little more of them.

Kung Pao Beef with assorted goodies.

There was beef, peanuts, and shrimp in this dish. The sauce was slightly spicy.

Fried Stinky Tofu

The version here is decent. It’s not as pungent and flavorful as the ones in LA, but I still order it whenever I come here.

Spicy tripe

This was my first time having this and I actually thought it was a pretty good cold dish.

Sizzling assorted goodies

Beef, chicken, peppers, shrimp and broccoli.

Near the end of our meal, we were given another dish, complements of the owner. It was a spicy fried chicken dish, similar to the spicy chicken that is served at tapioca tea cafes. I was surprised and happy with the gesture. We’ve always gotten good service here, but this was the first time we got a free dish. I think it was because we had such a large party.

It’s been a while since I’ve eaten here and I had a pleasant experience. I always feel a sense of comfort when I eat here. With the staff speaking Taiwanese amongst themselves, the tv satellite tuned to chinese news, and the Taiwanese style of cooking, it makes me feel like I’m in Taiwan.

168 Restaurant
7330 Clairemont Mesa Blvd, #102
San Diego, CA
(858) 268-1168
168 on Urbanspoon

When I was in high school, my mom made sure to always prepare a big breakfast before I had a test. She always emphasized how important it was to eat well.

This weekend is finals week at UCSD. My brothers have been busy studying away. On Saturday morning, I was awake early so I decided to make them these bacon egg toast cups which I had bookmarked. I love this idea of putting all the traditional breakfast items into one. You don’t even need a knife or fork to eat this with.

These are really easy to make too. It took me only a few minutes to make. Baby Bro and the BF really liked this. I’ll have to make them again soon.

Recipe: Bacon Egg Toast Cups

(adapted from Annie’s Eats)

Ingredients

  • 4 slices of bacon 2 slices of bread 4 eggs salt and pepper to taste

Instructions

  1. Using the top of a round glass that has an opening slightly bigger than a muffin mold, about 3.5 inches, cut circles from bread. You should be able to cut two circles per slice of bread.
  2. Grease four muffin molds. Place the bread on the bottom of each muffin mold. Preheat the oven to 400F.
  3. Cook bacon slices in a pan about 3 minutes or until halfway cooked. Place bacon slices around the edges of the muffin tin. To help them stay, you might want to tuck the ends underneath the slices of bread.
  4. Crack an egg and put in the middle of each muffin mold. You may want to leave out some of the egg white so that the yolk doesn’t overcook while waiting for the egg white to cook.
  5. Place muffin molds in the oven and cook for about 12-15 minutes until eggs are cooked to your liking and bacon is crisp. I like to leave the egg yolk a little runny.
  6. Use a knife around the edges to help lift cups from the muffin mold. Season with salt and pepper and serve while hot.

I made some green chocolate chip cookies for St. Patrick’s Day this weekend. These don’t use the standard chocolate chip cookie batter. Instead I used a chewy sugar cookie recipe as the base so that the green food coloring would come out. Studded with chocolate chips, these looks just like chocolate chip cookies.

I got the idea from Babble, who got the idea from Betty Crocker. I’ve seen the Betty Crocker recipe as well. They use their sugar cookie recipe as a base. I chose to use my own favorite chewy sugar cookie recipe base, added some green food coloring and some chocolate chips.

During St. Patrick’s Day, there are a lot of mint dessert recipes. I have to confess, I’m not a big mint fan. Other than Andes chocolates, I don’t like mint flavored desserts. But I wanted to make a St. Patrick’s Day dessert, so I made these cookies look like mint chocolate chip cookies with the green food coloring. You can easily make them mint chocolate chip cookies if you wanted by adding some mint chocolate pieces in the batter.

I really like these cookies and I’ll be making them again.

Green Chocolate Chip Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5 drops of green food coloring
  • 1 cup chocolate chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, food coloring and vanilla. Gradually blend in the dry ingredients. Stir in chocolate chips. Roll dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets lined with parchment paper.
  3. Bake about 10 minutes in the preheated oven, or until golden around the edges.