Posts Tagged ‘food’

Wild Honey Egg Eggplant

Here’s my recipe for the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition mentioned in the previous post. This is a variation of Chinese eggplant chili garlic sauce using ingredients from the Downtown San Leandro Farmers’ Market. Except for the rice and soy sauce, all ingredients in this dish are regularly available when the market runs from April to October. Cremini mushrooms were used to add earthiness. Araucana chicken eggs, which are smaller and with a blue-green tinge not seen with most store-bought eggs, were used for protein since beef is the only occasional meat at the San Leandro market. Plus my girlfriend wants to eat less animals, especially pork. Wild honey from local beekeepers was the sweetener instead of the sugar seen in most similar recipes. For those who want meat, I suggest adding two Chinese sausages (lap chong), or ground pork, at around the same time the initial ingredients go into the pan. This recipe also allows for different amounts of gravy, depending on preference. 


1 onion

Half a garlic bulb

20 red Thai chili peppers

2 tablespoons ginger

4 Chinese eggplant

10 Cremini Mushrooms

3 tablespoons soy sauce

5 Araucana chicken eggs

3 tablespoons honey

3 sprigs basil

5 cups rice

2-4 cups water

*Feeds four


Wild Honey Egg Eggplant

Start cooking the rice in a rice cooker, simmering in a pot or whatever your preference.

Chop the onion, garlic, chili peppers, and ginger. Leave a handful of chilis on the side for garnish.

Heat a large pan with oil to high heat and add those ingredients, adding half to three-quarter cups of water at a time to prevent burning. 

After a few minutes, add the eggplant, mushrooms and soy sauce. Cover the pan and lower the heat to medium so they simmer together. Continue adding water as needed.

Wild Honey Egg Eggplant

When mushrooms and eggplant are half to three-quarters done to your liking, add eggs and scramble them. This will thicken the liquid. Continue adding water to your liking, making a sauce for the rice.

Wild Honey Egg Eggplant

Just before serving, chop and sprinkle basil, add the honey and turn off the heat. Leave some leaves aside for garnish.

Serve over rice, garnishing with remaining basil leaves and whole chili.


Occupy 2nd Birthday by eric.louie
Occupy 2nd Birthday, a photo by eric.louie on Flickr.

As usual I’m terrible with birthdays, but since it’s somewhat timely, I picked up this X-Men book recently at the San Francisco library. Didn’t find any direct connection.

Also included a link to the Erik’s Deli Occupy pickles from Stockton. Still don’t know why they picked Stockton. Maybe if they were asparagus.

Just some random thoughts. Happy 2nd birthday Occupy Wall Street.

Filipino Chicken Adobo

Adobo is considered by many to be the national dish of the Philippines. Generally there’s chicken or chunks of pork. When I lived in Stockton I would go to Gil’s Cafe, a one-man shop on East Washington Street bordering the Crosstown Freeway in the then-deserted downtown Stockton. He served a lot of the old timers of the area. Many customers were from the Franco Center low-income housing building the cafe was in. He also got business from the gambling cardrooms next door. Like many downtown businesses, he was only open during the day. I always got the chicken and pork combo, which was way more than one person could eat. Sometimes he would even have a special pig’s feet version. Even though I was with a girl who made adobo at home, I would still go there, and she understood. The only other thing I would get there was the oxtails, which he often ran out of, and complained were expensive.

Gil closed somewhere in the mid-2000s. His daughter had a kid and he was always saying business was slow. So I guess I’m not spoiling anything when I learned one of the key ingredients was Chinese fermented bean sauce, which is made of soybeans. It adds that edge of concentrated saltiness. Everyone has their own adobo recipe, some even using Coca-Cola. But when I make mine I usually try and make it like Gil’s.


*Five pounds of chicken (about one whole one or pieces)

* Two bulbs of garlic

* Handful of bay leaves

* Splash of peppercorns

* Tablespoon of fermented (soy)bean sauce

*Rice for five


Chop your garlic, turn on the pot and put it in. Add the chicken, bay leaves and peppercorn. Add the soy sauce and bean sauce. Cook at least 45 minutes. Turn on your rice. Rice will take about 20 minutes, and another 10 to sit. Spoon chicken over rice and serve.

This video was also an audition for the ABC reality TV show “Taste.” To skip all the boring stuff about me, go to 1:09 to start the recipe.