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(May I just add that these photos were taken with our brand spankin’ new iPhone 3G Ss… I don’t know how you would plural-ize that. -Rob)
For Father’s Day weekend, Robo and I went home to celebrate with our dads. We took them to Bob’s Noodle 66 which is a great Taiwanese-Chinese restaurant off of 355. Be warned though: this place is always packed, doesn’t take credit cards, and offers stinky tofu (the smells of which will inevitably waft to your table if some other table orders it). Other than that, this place is awesome!
We started with the hot and sour soup, which was served in a huge bowl; delicious and slightly glutinous. Next we had the oyster and egg omelette which was a thick, fluffy egg omelette with whole oyseters (no shell) over a bed of vegetables and covered with an oyster/soy sauce mix. Then we had the clams, “dragon whiskers” (stir-fried sea plants with chicken), and fried stinky tofu with spicy cabbage. For the dragon whiskers, I’m not sure what type of sea plant it was but it was sort of aesthetically displeasing…the veggies themselves reminded me of squishy dark green tubes, but the dish tasted ok and was seasoned very well. And then talk about displeasing: stinky tofu has this distinctly odious smell that is ruinous to your appetite. That being said, if you can overcome the smell, stinky tofu (from what Robo tells me) tastes great. The cabbage served on the side was spicy hothothot! After that we had the hot plate shrimp with onions (not pictured) which were big fresh shrimp, de-shelled and deveined (score no mess!), served on a bed of onions with lots of pepper. Same style as pepper steak, but with shrimp!
And then my favorite: sanbeiji, aka three cup chicken. The legend behind the dish is that to make it, you need a cup of each of soy sauce, wine, and sesame oil. However, we couldn’t taste a whole lot of sesame so we think that here at Bob’s they use one cup each of soy sauce, wine, and sugar, along with some vegetable/canola cooking oil. This dish also incorporates looots of basil (love it!) and big slices of ginger. For the chicken they chop up chicken quarters (we think) into hearty chunks. I think if we try to make it ourselves, we’ll use chicken thighs, which has more meat per bone ratio.
For dessert, you must have the bao bing, taiwanese shaved ice. It’s very simple to make (if you have an ice shaving machine): take a mound of shaved ice, pour over sugar syrup and (sweetened?) condensed milk, and then top with sweet mung beans, red beans, lychee, taro, peanuts, and kidney beans. They also gave us a bowl of tapioca pearls and grass jelly. This dessert is super sweet and a great summertime dish, even though we’ve ordered it in the dead of winter before. The one pictured is the largest size and we split it among our party of 7 easily
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