.zion national park – angels landing.

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Summer is the perfect time to get outdoors and explore. This year, the National Park Service turns 100 on August 25th, 2016. They have launch a social media #findyourpark campaign to encourage everyone to head outdoors and embrace what nature have to offer us. We decided to venture out to Zion National Park in Springdale, Utah. The trip was exactly what I needed. Time with people I love and in a place I couldn’t stop falling in love with. It’s so true that “when you stop and look around, this life is pretty amazing.”

Angels Landing - view from the bottom
Angels Landing – view from the bottom

Zion has a lot to offer for all fitness levels, whether it’s hiking a few hours to an all day trek. There are approximately 18 marked trails ranging from easy to strenuous. I highly encourage planning out the hikes you want to do by reading about it and making sure you have all the supplies you need. You can find all the resources you need on the Zion National Park website. As a group, we chose to do two fairly difficult hikes over the span of two days. First and mostly anticipated one for me is Angels Landing. Angels Landing is a 5.4 mile hike with steep inclines, 22 switchbacks, and a narrow ridge to  the summit. It is one of the most dangerous hike with long drop offs and definitely not for the faint of heart as far as fear of heights go. The top of Angels Landing at 5,790 feet is so high “only an angel can land on it” is true to its statement. You would think I’d change my mind, but it only excited me more.  I love hiking, especially when there is an unforgettable view at the end waiting for me. The 360-degree view at the top was my motivation.

At the start of the hike up Angels Landing
At the start of the hike up Angels Landing

The trail for Angels Landing starts at the Grotto drop-off of the park’s shuttle system.  Follow the sign to the West Rim Trail, which is a short walk across the bridge over the Virgin River. It begins on a dirt path, but transitions into a paved one. The first part is a slow ascent to higher elevation, but it can easily kick your butt. My calves were burning up and we took little breaks throughout the way until we made it to the switchbacks. Just make sure you are properly hydrated. We made our way to the trailhead around 8:30am and it was fairly warm already. Temperature for that day was going to reach up to 110 degrees so we knew it was important to get as early a start as possible. The summer months temperature can be quite brutal so it’s good to have tons of water and stay hydrated. It’s recommended to carry about 1 liter per hour, but should be adjusted based on the climate and the level of exertion.

The views from every step of the hike were breathtaking. I don’t think my pictures do it any justice. I couldn’t help but stop and look down into the canyon every tenth of a mile and letting it soak in.  I can’t explain the feeling the outdoors bring me, but it is one of calmness I am constantly seeking for. Once outdoors, I feel like nothing matters. The stress of every day life cease to exist as soon as I step foot on that dirt path. Isn’t that the purpose of being out in the wilderness? To let go and be a part of nature is to allow yourself to hear your own thoughts in a rather noisy world. It is at this point I can hear myself louder and clearer than any other time in my life. Adventures like this one is the most rewarding and worth every single minute.

View looking down to where we started the hike from the top before entering Refrigerator Canyon.
Looking down at the West Rim Trail where we started, before entering Refrigerator Canyon.

After the steep hike up, you enter Refrigerator Canyon, a section that lets you take a bit of a break from the incline and the sun. It’s not too long until we hit Walter’s Wiggles, a series of switchbacks that took us straight to Scout’s Lookout. The 2 mile hike to Scout’s Lookout took longer than we’d like, but how do you not take your time and stop to marvel at your surroundings?

Walter's Wiggles
Walter’s Wiggles

At this point, half of our group decided to stay behind and explored another trail nearby while half of us proceeded to make the ascent up to the summit of Angels Landing, The last leg was only half mile up but due to the narrow ridge, there was only enough room for a single file line to either go up or down. We made many stops to let groups of hikers come down while we tried to maneuver around them.

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There is a lot of patience involved in hiking up to Angels Landing. During the busy season, like  summer, it can get crowded and may take up to an hour just to get to the summit from Scout’s Lookout.  Each step was a thrill looking down to see how far up I am. There were parts of the trail that made my legs shake, but it was a great feeling. After what seems like forever, we made it to the top and the view was definitely worth it. I loved this hike. It was both mentally and physically challenging. If this is what you’re looking for, Angels Landing is a must then.

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View from top of Angels Landing looking down the canyon at the Virgin River.
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View from top of Angels Landing looking down at Big Bend below.

 

 

 

.love at first bite.

IMG_9737I’ve been craving Thai food for weeks and my friend finally said to me, “let’s go!” and we’re off! We normally go to Thai Gourmet to get our fix. It’s one of the popular Thai restaurants in Houston, but sadly they’re closed on Sundays. Then I remembered an article I read back in December via The Houston Eater about a new restaurant opening highlighting northern Thai cuisine, with Executive Chef PJ Stoops at the reins.  Chef PJ lived and cooked in northern Thailand for several years and with this under his belt, gave him immediate credibility with me. This also excited me at the same time, as I just returned from a trip to Thailand which I spent a chunk of it in the northern region called Chiang Mai. Since the article, it’s been on my list of places I wanted to check out and what better timing than this. So, we ventured into the Heights and found Foreign Correspondents. At first look, the exterior did not suggest a Thai restaurant whatsoever. My friends looked at me and began to doubt my pick, but they were wrong!

Khao soi - Chiang Mai, Thailand
Khao soi – Chiang Mai, Thailand

The menu placed in front of us was a simple one-sided page with about a little over a dozen entrees. My eyes went straight to a dish called khao soi. Khao soi is a traditional northern Thailand dish – a light coconut milk curry with egg noodle and chicken, typically with a drumstick, topped with crispy fried egg noodles – served with pickled mustard greens, shallots, and onions. In fact, it was one of my first meal I had in Chiang Mai. The young gentlemen in the tour guide shop next to my hotel suggested I try khao soi from this tiny food stand in an alley a few blocks away, which I found with ease. Surprisingly it was a small stall in front of a home with a few tables and a cooking area. Right away, I felt this meal was going to be home cooking at its best. I sat down at the end of a communal table and proceeded to order khao soi and Thai iced tea.

I can smell the khao soi as it made its way to me. The spices were so fragrant I could hardly contain my excitement. When it comes to any type of broth based dish, I like to taste the broth by itself first to truly experience its flavor. I can taste the sweetness of the coconut milk – just a perfect balance with the curry. The egg noodle was cooked just right and the drumstick was tender. I finally squeezed a bit of lime and added the plate of pickled mustard green and shallots to my bowl. Let’s just say that it was love at first bite. I didn’t think all of these different flavors and textures would go so well together but yet again proved me wrong. This was simply delicious.

Khao soi - Pantawan Cooking School in Chiang Mai, Thailand
Khao soi – Pantawan Cooking School in Chiang Mai, Thailand

While in Chiang Mai, I signed up for a cooking class at the Pantawan Cooking School. It wasn’t surprising to see one of the dishes I was going to learn was khao soi. What’s surprising is how many ingredients it took to make such a simple dish. We first made the paste, which is the bulk of the flavor. The paste alone had 9 different ingredients: dried chili, garlic, shallot, turmeric, kaffir lime zest, finger root, lemongrass, shrimp paste, and yellow curry powder. The paste was then added to the coconut milk and chicken stock, seasoned with palm sugar and fish sauce. The curry is poured over the cooked egg noodle and topped with crispy fried egg noodles. The khao soi was so good. This was one of my most favorite experiences in Chiang Mai. I can’t wait to cook this dish for my friends and family in the near future.

Khao soi at Foreign Correspondents -Houston,TX
Khao soi at Foreign Correspondents -Houston,TX

Fast forward to Foreign Correspondents, I excitedly pointed to khao soi on the menu to my friends and told them this is what I’m going to order. I told them how much I loved it when I was in Chiang Mai and this would be the true test if Foreign Correspondent gets it right. All I have to say is Chef Stoops did an absolutely amazing job staying true to its northern Thailand roots with this dish. It even came with the pickled mustard greens, shallots, and lime. I was in heaven when I took that first bite. It was love all over again. I shared this dish with my friends and loved it so much we ordered a second bowl. My friends ordered chicken curry with rice and the beef waterfall salad, which were all good but didn’t stand out as much as the khao soi did for me.

When you travel to other countries and eat their food, it holds a very special place in your heart. I’m sure the stateside version will never measure up because you’ve experienced its true flavors cooked by the people who invented the dish. For me, this is exactly how I feel about khao soi and thought I would never find the same feelings again, but Foreign Correspondents surprised me. Their dish brought back good memories from my trip to Chiang Mai and I look forward to coming back for more.

 

Foreign Correspondents

4721 N Main St. Suite A

Houston, TX 77009

(713) 864-8424

Pantawan Cooking School

201 Moo.2 Mae Hia Muang, Chiang Mai, Thailand

Tel: (66) 85 032 2007

Tel: (66) 53 111 274

pantawancooking@gmail.com

www.pantawancooking.com

 

 

 

 

.traditional vietnamese family-style dining.

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Nothing brings me warmth like a traditional Vietnamese family-style dining. I was invited to share this wonderful meal with my dear friend, Fiona and her family, this past weekend at Thuan Kieu Com Tam. This Houston establishment is known for their rice dishes and family-style entrees. All of my childhood favorites were ordered. Pictured above, clockwise from the top left is steamed chicken with ginger fish sauce, eggrolls, spring rolls, caramelized catfish in a clay pot, lotus stem salad, and in the center we have sweet & sour catfish soup.

As the waiter continued to bring out each dish, I was flooded with very fond memories of what it was like at the dinner table in my family’s home. Each dish had a special memory in my heart and I’m so grateful to get to experience this thousand of miles away from home with wonderful people I’ve met that I have come to see as my own family.  We talked and laughed heartily as we shared our stories while taking bites in between. No dish was left untouched. We couldn’t stop eating, as we kept asking for our bowl to be filled over and over again with rice.

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Caramelized Catfish in a Clay Pot

My favorite dish is the caramelized catfish in a clay pot, cá kho t.  This is simply catfish braised in a clay pot with garlic, shallots, fish sauce, soy sauce, coconut juice, seasoned with fresh ground pepper, garnished with fried pork fat and sliced chili for heat. Growing up, I had a traumatic incident with a fish bone stuck in my throat, so I refused to eat fish for a good part of my childhood into my adult years. The dark caramelized sauce of the dish didn’t help the cause as I feared it was hiding those pesky bones and I was determined not to be a victim again. Fast forward to five years ago, I decided to give it another try and let’s just say it was heaven. Now, I can’t get enough of it! Soon, I’ll have to share my dad’s cá kho t recipe with you.

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Sweet and Sour Catfish Soup

No Asian meal is complete without soup! One of the most popular and common soup you’ll find at any Vietnamese household is sweet and sour catfish soup, canh chua cá. This soup is tamarind-based with shallots, garlic, lemongrass, catfish, pineapple, tomato, bean sprouts, taro stems, and rice paddy herb. My favorite ingredient is bac ha or Vietnamese taro stems, the green spongy looking plant on top in the picture to the right. I love how it absorbs the soup and a bite of it is an amazing explosion of sweet and sour in your mouth.

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Stir-Fry Water Spinach with Garlic

Stir-fry water spinach with garlic, rau mung xào ti, is a simple and easy dish to whip up in minutes. The crunchy stem is the best part! My mom loves to cook this dish with an extra ingredient, fermented bean curd. The bean curd gives it an extra earthy flavor that I love to eat it with rice.

Pork and shrimp lotus stem salad, gỏi ngó sen tôm thịt, is super refreshingIt is a variety of thinly shaved cucumbers, carrots, onions, and lotus stems tossed in a citrus fish sauce garnished with crushed peanuts and coriander leaves. This is a staple favorite at family gatherings and we often eat it with shrimp chips.

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Pork and Shrimp Lotus Stem Salad

Who doesn’t love a good egg roll? These were perfectly seasoned and fried to a golden brown. It was great to see it come with a variety of herbs for wrapping and dipping into the accompanied fish sauce. Egg rolls are on top of the list of foods at every Asian party I’ve been to.

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Pork Egg Rolls

Steamed chicken with ginger, gà hp gng, is nothing special in itself, but the ginger fish sauce dip takes this dish to a whole different level. There must be a good balance of ginger in the fish sauce to elevate the basic flavor of the chicken. Too much ginger will overpower it. You can tell from the texture of the chicken it’s fresh and not frozen, which is a huge plus in my books. The ginger fish sauce from Thuan Kieu Com Tam is nicely done. Good enough for me to buy a small bottle to take home.

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Steamed Chicken with Ginger Fish Sauce

I love to eat spring rolls!!! I can eat it every day if I could. There are so many types of spring rolls, but one of my favorites is bò bía. Bò Bía is made of several key ingredients: jicama, carrots, Chinese sausage, fried egg, dried shrimp, lettuce, and herbs.  The julienne jicama and carrots are slightly stir-fry with garlic. It is then placed on a bed of lettuce and herbs topped with thinly sliced fried egg and Chinese sausage, wrapped in rice paper. Of course, you can’t forget the peanut dipping sauce! The peanut sauce was thick at Thuan Kieu Com Tam and not how I preferably like it, but it was nonetheless good. 

I left Thuan Kieu Com Tam with a full belly and happily satisfied. I feel so lucky to be surrounded by good food and good company, which are the two must-have things in my life. 

Thuan Kieu Com Tam: 10792 Bellaire Blvd – Houston, TX 77072 – (281) 988-8865

.a new chapter in my life.

My life is dominated with the hustle and bustle of work in the corporate world and somewhere in between, I like to travel and eat as much as I can. This past year has been a whirlwind of sorts, moving to a new city and trying to find work-life balance left me completely burnt out. I’m currently at a crossroad, personally and professionally. While I’m taking time to decide my next move, I figure why not share my love for the two things I cannot live without: food and travel.