Out to Lunch: Malaya Kitchen

I had an errand to run at the Arboretum yesterday, so ended up at Malaya Kitchen for lunch. They had a special on the menu I couldn't resist: Hong Kong style duck soup with baby bok choy and egg noodles.

This was spectacular - the broth was rich and sweet, and the duck was tender and tasty. My only quibble was that it was kind of challenging to eat, as the pieces of duck included bones. A very hearty meal - I had to leave half of it behind.

Pot Roast

A cold and gloomy day needs a warm and hearty dinner.

Chuck roast was on sale at Harris Teeter, so I picked up one that was about two pounds.

2 pounds chuck roast
Brown on both sides, then remove to a plate

1 onion, diced
2 carrots, diced
2 celery ribs, diced
Saute in the same pot for about 10 minutes

Then add:
1 1/2 cups red wine
1 1/2 cups beef broth
Salt and pepper to taste
Scrape up all the browned bits on the bottom,
then return the roast to the pot.

Simmer for 2 1/2 hours, turning every 1/2 hour, then remove and hold in a 200 degree oven.
Strain the cooking liquid and boil until reduced by 1/2.
Add a mixture of 2 tbsp corn starch and 2 tbsp water and boil until thickened

Slice the roast and serve with the sauce.
Served with noodles and brussels sprouts.

4 oz. pot roast: 240 calories
1/2 cup yolk-free egg noodles: 100 calories
1 cup brussels sprouts in butter sauce (frozen): 90 calories

Dim sum and then sum

Today's brunch:

Char siu bao and chicken pot stickers from our good friends at Trader Joe's, and MAMA brand instant noodles (pork flavor) with a poached egg on top.

Char siu bao: 160 calories
Pot stickers: 90 calories
Noodles: 260 calories
Egg: 70 calories