Ginger Cafe Sunnyvale - Chinese Fusion Food

We love asian food, especially Malaysian, Thai and Fusion-Asian cuisine, and I'd been having the craving to try vegetarian Dim-Sum since quite some time now. Looking around for recommended options, I couldn't have found a better place than Ginger Cafe in Sunnyvale! I had heard good reviews about this cafe's branch in Gilroy and it sure looked nice in the pictures, so when my colleagues offered to treat me to a birthday lunch, I chose to give this place a shot. And I have to tell you, it was truly worth its while! Ginger Cafe is hidden in a tiny but extremely busy complex across the street from PF Chang's in Sunnyvale. With an inviting ambience, great prices and better than average food, its a great choice for lunch options or to grab a quick bite, followed by a smoothie at Smoothie King next door!

Ginger Cafe offers eclectic chinese fusion cuisine, with a modern twist on classic asian entrees. With a modern upscale decor, with bold colors and soft lighting, as well as lovely asian-style lanterns hanging on the walls, it has an instantly inviting appeal. Authentic oriental artifacts, including large Buddha heads are tastefully placed high up in wall-brackets, adding a soothing and peaceful asian touch to the decor. The unsymmetrical table settings with sofas and high-backed chairs add their own charm to the fusion look. The staff looks helpful and friendly as well.

They call their food as Asia Pacific Rim Chinese Cuisine, which basically means asian-chinese food made with ingredients that combine the traditional taste with the freshness and natural flavor of local ingredients. The Dim-Sum is the highlight here, and they have more than 15 choices just for dim-sum on their menu. We tried the Veggie dumplings and they were simply wonderful. The Blue Crab dumplings and the Vietnamese Shrimp rolls were a hit with my colleagues. Lunch is served from 11 am to 3 pm and ranges from 8-10 bucks, which is a great price for the portion that they serve. The Lunch has an extensive menu with loads of vegetarian options. The Crispy Tofu & Eggplant in Garlic Sauce were excellent, while my friends enjoyed the Mango Chicken and Satay Three Delight. The Dinner menu is a lot more extensive, with loads more entrees for seafood, beef, chicken and vegetarian. A long list of soups and appetizers as well as salads make it a worthy meal.

They also have a nice collection of wines and cocktails, with some interesting drinks like Mudslide, Tamarind Margharita and Zombie. Desserts are normal, nothing quite extraordinary about them; just the regular asian sweets. They also have a 2- person menu where you can choose your appetizer, rice, 2 main course dishes and dessert for one price from $32-$40. The service is prompt, and the waiters are really friendly. The biggest drawback of this restaurant is the location, as there is a very small parking place and in lunch time, it took us 10 mins to find a spot. Other than that, I don't have any cons for this place. But its not an authentic chinese food, its more like fusion cuisine, so don't expect traditional chinese food.

Ginger Cafe offers decent food at a very fair price. The ambience, large range of options in food and friendly service will tempt you to visit this place again. You can surely add Ginger Cafe to your Sunnyvale lunch-place options. We enjoyed our lunch a lot, and I'll definitely be going back for dinner!

Address:
398 W El Camino Real
Sunnyvale, CA 94087
(408) 736-2828
Ginger Cafe

More Bay Area Restaurant Reviews

Mango Cake with Streusel Topping

One of the best ways to flavor cakes is by using seasonal fruits, and when you are thinking about fruits and cakes in this warm summer, you cannot dare to ignore a delicious Mango Cake! They are not called the king of fruits for no reason; with a lovely shape and smell, a juicy and fibrous interior, mangoes lend a wonderful texture, sweetness and softness to cakes. So intending to use my indian mangoes, I had been planning to bake a Mango Streusel Cake for quite some time now. Trying to choose healthier options, I opted for a crumb streusel topping for my cake rather than the regular frosting. Plus, a streusel cake can be really versatile; serve it with coffee for a filling breakfast, or top it with whipped cream or ice cream for a luscious dessert. The nuts in the streusel topping give it a nice crunchy layer, making it a great recipe for Mango coffee cake; but you can opt to replace it with any other icing or frosting of your choice to suit your taste and occasion. But no matter how you choose to relish it, this Mango Cake is sure to leave an impression!

The term "Streusel" is a German word meaning "something scattered or sprinkled"; in terms of cooking and baking, it refers to a crumb topping of butter, flour, and sugar (traditionally German) that is baked on top of muffins, breads, and cakes. Slowly over time, this German recipe evolved with addition of spices like cinnamon, nutmeg or cardamom and finely-ground nuts. I've always enjoyed coffee cakes with streusel topping, and have been wanting to bake one at home. Finally I got to bake this Mango Cake with Streusel Topping and it was wonderful.

Ingredients

Mango Cake

2 cups all-purpose flour
** I used 1 cup wheat and 1 cup AP flour for a healthier option
3/4 cup unsalted butter
1-1/2 cup sugar
1 cup fresh mango puree (thick puree, no water added)
1 tsp vanilla essence
1/2 cup chopped mango or 8-10 slices
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs

Streusel Topping
1/2 cup walnuts- finely ground
1/2 cup brown sugar
1/2 tsp nutmeg or cardamom (optional)
3/4 cup flour
1/2 cup butter

Method

To make the Streusel Topping, combine all the ingredients listed above with hand until it forms a crumbly mixture. Make sure you rub the butter evenly into the mixture for even texture.

Heat the oven to 350° F. Lightly coat a 9" x 9" cake pan with butter and dust with all-purpose flour, or use non-stick cooking spray.

Sift the flour, baking powder, baking soda and salt into a large mixing bowl.

Beat the butter and sugar in a separate bowl until light and fluffy. Now beat in the eggs, one at a time, whipping a lot after each addition. Mix till soft peaks form.

Now slowly add the flour mixture to the butter mixture, beating continuously as you combine the two. If you are using a large spoon or hand beater, make sure you are always stirring in the SAME direction (clockwise or anticlockwise).

Finally add in the vanilla essence and mango puree and blend everything together.

You can choose to add the chopped mangoes in the batter or use them as a top layer, as I did. Pour the batter into the prepared pan; top with the mango slices and then cover completely with the streusel mixture.

Now bake for 35-40 mins at 350 degrees, or until the edges have separated from the sides of the mould and a wooden toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool on the wire rack fr at least 15-20 mins.

For a breakfast option, slice your Mango Cake and serve with tea or coffee. To enjoy as a dessert, cut into wedges, top with vanilla ice cream, and garnish with more mango slices!

I served this Mango Streusel Cake to friends last weekend and it was a great treat indeed! Find more German recipes.

Tip: Just like any other fruit-based cakes, this Mango Cake tastes better after 12-24 hours as the flavor of mango seeps in. So try baking it ahead to save time and get more flavor!

Audiovox Homebase - A Sleek Kitchen Message Board with Picture Frame

I'm sure each one of you has a kitchen "white-board" sticking to your fridge on which you scribble your grocery lists and leave messages for your family! Till now, I thought it was a wonderful addition to my kitchen, but a look at the Audiovox Homebase totally won me over! It combines the extremely essential message center with a digital picture frame, all in a sleek and stylish design that adds a lively dimension to your kitchen. With an ability to record audio and video messages, or scribble in the old-fashioned way, and also find a place for sticking notes and post-its, Audiovox has thought of everything when it designed this Homebase Message Center. It is creative, innovative, and really easy to use; in fact, it simply calls out to you to "leave a message" on the refrigerator! But there's more to this kitchen gadget than what meets the eye!

The Homebase features a 7 inch LCD color display, and comes with 512MB of built-in memory, which can be expanded with an external memory card. You can buy the combined Audio-Video Homebase, which allows you to record audio and video messages. Elegantly designed in white with green menu buttons, it looks sleek and can fit any kitchen decor. The small size makes it ideal for mounting on the fridge, but you can choose to mount it on a wall instead, or level it on a counter-top, whichever suits your convenience.

The Homebase doesn’t require any software setup to get started. The setup is extremely simple, even for non-tech-savvy people! As soon as you plug it in, a homebase logo pops up on the screen, followed by a slideshow presentation guiding you through the settings and options. With simple navigation and Yes/No selections, you can easily train the unit to record memos, timer settings, calendar options, and of course, record and playback audio/video messages; a green light indicates new messages and turns off after you've listened to it! The unit also has slots for a dry-erase marker and magnetic borders for post-it pads useful for quick scribbling.

But the highlight of this gadget is the ability to upload and play digital photos. You can choose to store photos (via USB) on the device memory, then keep playing them as still images or slideshows! pretty cool huh! It even makes the Homebase to be a beautiful gift for someone! The voice and video quality is pretty decent from the reviews I read, and the look and feel is definitely appealing. Besides, its also actually useful. The Audio-only version is currently selling for $149 (the A/V version will be available in late summer for $199). It does sound a bit high for just a message board, but if you compare it to digital picture frames, the price is pretty competitive!

The only change I might have liked was that it should support battery-power, so that its easy to mount and reduces clutter. Its hard to cover wires behind the frame on the fridge! But other than that, the Audiovox Homebase sure looks like a useful and innovative kitchen gadget that I've seen in some time.

Cheese & Rice Cutlets (Croquettes) - Party Appetizers

One of the most important things in a party menu are appetizers, as they have the power to make or break your first impression as a host. Its better to stick to simple yet presentable food for the first course, and these Rice & Cheese Croquettes totally fit the theme. When you think about vegetarian cutlets, people often think of potatoes, paneer, or lentils. But what's a chef who doesn't break boundaries, right? Inspired by some leftover rice and a bag of cheddar cheese, I decided to try a hand at these spicy Rice Cutlets; with minimal ingredients and very little prep-time, they work great for a quick snack, as a nifty picnic lunch, or as inviting finger-food in a party.

Ingredients
1 cup cooked rice
1/2 cup cheddar cheese
2 tbsp all-purpose flour plus some more for dusting
1-2 green chillies - chopped finely
2 tbsp cilantro - chopped finely
4 tbsp onions - chopped
3 tbsp bell-peppers - chopped finely
salt and lemon juice - to taste
1 tbsp corn flour (or 3 tbsp bread crumbs)
Oil for frying
few baby roma tomatoes
few toothpicks

Method
Add 1 tbsp oil to a pan, and saute the chopped onions and bell-peppers for about a minute.

Now mix all the ingredients together with rice except the tomatoes. Mix gingerly with your hands. Add the flour slowly as you shape them into balls or cutlets.

Heat oil for frying (or shallow-fry) in a wok. Once you've shaped all the croquettes, dust them in all-purpose flour; make sure to coat it completely so the cutlets do not break while frying

Fry 3-4 cutlets at a time at medium-high temperature. Flip them over gingerly till dark golden in color. Remove them and dab them on a tissue-paper to get rid of excess oil.

Now pass a tooth-pick through each cutlet, then top it with a baby tomato and drizzle with some sweet tamarind chutney. These croquettes are on their way to Culinarty's Original Recipes Roundup!


These rice & cheese croquettes are really tasty, with the rice adding the crispiness and the cheese making it gooey at the same time. Serve them hot, and both you and your guests are sure to ask for more!

Related Recipes:
Cheese & Bell-Pepper Rice Pulao (Pilaf)
Vegetable Cheese parathas (Stuffed Flatbread)

No-Bake Mini CheeseCake - Orange & Pistachio

These "semi-homemade" No-Bake Mini Cheesecakes are a perfect recipe for an extremely simple and fuss-free dessert! They are so cute and adorable, and can serve to be perfect individual desserts for dinners or cocktail parties. The best part about cheesecakes is their versatility; blend some chocolate & liquer with cream cheese for an "adult dessert", or combine fresh seasonal fruits and berries for an all-time favorite recipe. As we move to warmer weather forecasts, I decicded to try a citrus flavor for my easy instant cheesecake. Oranges and Pistachios dominate this delicious sweet treat, coming beautifully together for a smooth creamy center with an invigorating burst of orange flavor!

It so happens that Helen selected a Citrus theme for this month's SHF#43, and I had these lovely tangerines waiting to be juiced and put to good use! Plus, it's my birthday this weekend, the stunning summer dress that was gifted to me by a special someone fits me perfectly, and so I'm all excited and in a mood to indulge!! And when I get excited, I need to eat something sweet (yeah, people have their addictions!:)) I had some ready-made mini tart-shells and a packet of cream cheese in the fridge, which sparkled the idea for these glorious cheesecakes. They are simple to make and wonderful to eat. Let your imagination run wild and experiment with whatever flavor you like. For now, here's the refreshing Orange & Pistachio Mini CheeseCake, to soothe your sweet-tooth cravings!

Ingredients
Makes 4 to 6 mini cheesecakes, depending on size

4-6 ready-made graham-cracker pie shells
1 packet(4 oz) Philadelphia cream cheese
4 tbsp cool whip (or use heavy cream, whipped a lot)
1 cup powdered sugar
1 tsp gelatin
4 tbsp water
6 tbsp orange juice (adjust according to taste)
1 tsp grated orange zest
chopped unsalted pistachios - for garnish

Method
Warm the 4 tbsp water till its almost boiling, then sprinkle the gelating and stir well. Set it aside and allow to bloom for 3-4 mins.

Meanwhile, whip the cream cheese, cool whip, orange juice and sugar in the blender. Whip it all together to form a smooth topping, or whip with a hand-mixer till smooth and creamy. Check for taste; adjust orange flavor and sugar to suit your taste.

Now add the bloomed gelatin to the cream mixture and again mix everything together.

Fill the pie-shells with the cream-cheese mixture and gently tap around to spread evenly.

Allow to refrigerate and chill for at least 1 hour so the gelatin sets the mixture. Insert a toothpick to see if it comes out clean, else leave in the refrigerator for some more time. I'd generally recommend at least 2-3 hours before serving.

When its time to serve, Garnish with some freshly-grated orange zest and finely chopped green unsalted pistachios.

We loved these fresh and flavorful mini-cheesecakes! It's such a simple and easy alternative to the traditional recipe, perfect for entertaining guests or whipping up a dessert on very short notice!

Similar Recipes:
Kahlua Cofee Cheesecake
Low-Fat Strawberry-Vanilla Cake
Marbled Cream-Cheese Brownies

Cooking with Asparagus - Recipes & Methods

Until recently, I was unknown to the culinary world of asparagus, or its health benefits. But since I started blogging about food, I have seen so many different ways to cook asparagus, that I was inspired to give this perennial herb a try. Low in calories and packed full of nutrients like Folic Acid, Vitamin K, potassium and flavonoids, its a boon for the body. And the best part, you can serve it in several innovative ways or pair it with your food to get some greens into your system. And if you don't like them plain (like me!), don't worry, one of the different methods and recipes listed below will surely suit your style and taste!

Few would know that "Asparagus" are actually the young shoots of a cultivated lily plant. They're considered to be a "vegetarian delicacy", which I'm sure you'd agree if you've paid for a bunch of these at the supermarket! They have a distinct, intense savoury flavour, and while French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much of Dutch asparagus is white, as it's grown beneath the soil and cut just as the tips emerge.

Being my first time, I wanted something quick and tasty to ease myself into the "eat asparagus" syndrome. I have eaten it with pasta before, but never really got to enjoy cooking it at home. I opted for the easy stir-fried asparagus with garlic, seasoning and a dash of parmesan for my first project, but now that I have developed a taste for it, I'll be trying more adventurous things with these greens! Meanwhile, here's a look at different ways to cook asparagus.

Note: Always be careful to wash asparagus spears in cool water to clean any soil or sand clinging to the tips. Then bend the spears so that they snap at the natural breaking points, or remove the two ends with a knife. Now you are ready to cook them using any of the methods below.

Boiling
Boil asparagus in 1-2 inch of salted water in a wide skillet or pan for 3 to 5 minutes. Immediately rinse them under cool water to stop the cooking and preserve the bright green color. Boil the asparagus with butter and onions, then add some seasoning, broth and heavy cream and blend to make a delicious Asparagus Soup

Steaming
You can even steam asparagus spears or pieces for 3-4 minutes using a standard steam cooker; just rinse under cool water after done so they don't become too limp. Add the semi-boiled asparagus to a pan with 2 tbsp olive oil, then add pine nuts, sun-dried tomatoes, some lemon juice and salt/pepper for a delicious take on Cooked Asparagus Better yet, whisk an egg in a small bowl, and some bread or cracker crumbs in a separate bowl. Dip the steamed asparagus pieces into the egg, then coat with cracker crumbs, and fry in hot oil until golden to make easy Asparagus Fritters.

Roasting
Bake or Roast asparagus in an oven preheated to 450 degrees F for for 3 to 5 minutes, or until tender. This method is generally preferred for thicker spears, and I particularly love it as it makes the stalks more crispier compared to steaming or boiling. Roasting asparagus is an easy, and flavorful way to enjoy these delicious green spears. The flavor is concentrated as the asparagus turns a deep, dark green. A topping of chopped nuts toasted in butter and olive oil, combined with some fresh salt and pepper makes for a great Roasted Asparagus Salad

Stir-Frying
Just like any other green beans, you can stir-fry 2-inch lengths of asparagus with some light oil, salt, pepper and seasoning. You can also add some finely chopped garlic while sauteeing the stems. Add these seasoned stalks to your favorite pasta, mix all in a creamy wine sauce, and you have an easy and delicious Pasta recipe with Asparagus.

Grilling
As barbecue season sets in, Grilled Asparagus can be an easy way to relish the greens. You can arrange smaller pieces of asparagus on skewers along with other veggies and grill them over a bbq. Just brush them with some olive oil and keep turning it around on the grill over medium heat, until the edges get browned and the stems are barely tender-crisp (about 5-7 mins). Drizzle with some lemon or orange juice, cajun seasoning and fresh parmesan cheese for a quick appetizer.

Choosing & Storing Asparagus - It is generally in season from May to July, and is best cooked within 2-3 days of purchase, just like any other vegetables. The tips should be tightly curled and perky; choose stalks that are firm and straight, rather than limp and wilted. You can wrap asparagus shoots in damp kitchen paper, put them in a perforated paper or plastic bag and keep in the salad drawer of the fridge; you can also store it in a glass or jug of cold water in the fridge for 3-4 days.

I was thrilled to have discovered so many lovely recipes using Asparagus. From appetizers to soups and pastas to salads, it is one of the most versatile veggies! And with so many different ways to cook asparagus, there's no way you can resist including these lovely summer stalks in your daily menu, right? If you have some favorite asparagus recipes to share, please add them here via comments.

Tofu & Basil Thai Soup

If there's one thing I love about Thai food, it is the variety of flavor in their curries. A spoonful of red, green or yellow curry paste can add such a wonderful taste to an assortment of veggies! After mastering the recipe for Veg Tom Kha Soup, I decided to try a hand at this classic Thai Soup with Basil and Tofu. Its a very simple broth made of coconut milk and flavored with all the Thai herbs like lemongrass, galangal, kafir lime and ginger, coming together with the basil, tofu and peas to make this delicious and healthy soup.

Tofu, which is generally considered to be very bland, can miraculously take on the flavor of its surrounding ingredients making it a highly versatile as well as highly nutritious part of a healthy diet. Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients like manganese, copper, iron and omega-3 fatty acids. It is also an excellent source of calcium which can help prevent the accelerated bone loss and untimely rheumatoid arthritis. Basil comes with its own share of heart-healthy properties, and also acts as a great cleansing agent. Hence it would be a fitting entry to Susan's Beautiful Bones event, and also to Michelle's Herbal Essence!

Ingredients
1 cup firm tofu (cubed or diced)
1/4 cup fresh basil leaves
1/4 cup peas - boiled
1/2 cup coconut milk
1/2 tsp salt
1/2-1 cup water (or veg broth)
2 tsp green curry paste (recipe below)
fresh lime juice - to taste

Green Curry Paste
2 green Thai chilies
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tspn chopped galangal
1/2 tspn chopped kaffir lime rind
1 tspn chopped lemongrass
1/4 tspn roasted cumin seeds
1/4 tspn roasted coriander seeds
1/2 tspn salt

Add the green chillies to a food processor and blend. Then add the garlic and shallots. Again give a whirl on the mixer. Finally add all the remaining ingredients and blend well to form a thick smooth paste.

You can either use the recipe above or use the store-bought Thai green curry paste. I've tried the ones from Trader Joe's before and they are pretty good.

Method
In a heavy pan, add the green chilli paste with 2 tbsp of coconut milk and roast a bit. Add salt and lemon juice, then the rest of the coconut milk and water to form the base of the soup. Add half of the basil leaves, then cover and let it simmer for about 5-7 mins. Keep stirring in between to let the coocnut milk be infused with the flavor of the thai green paste and basil.

When it starts to simmer, add the boiled green peas and pieces of tofu. Now lower the heat and cook for another 7-8 mins. Check for taste and add more green chilli paste or lemon juice if required.

Finally, just before serving, add the remaining basil leaves. Top with some shredded ginger if you like and serve hot. The spicy green chilli paste adds a wonderful flavor to this Basil and Tofu soup, giving it a Thai touch. You can add more veggies like carrots, shallots, or baby corn to the soup to make it suit your taste. The Thai Green Chilli paste can be made in advance and stored in the refrigerator for about a week.

Similar Recipes:
Chinese Hot & Sour Soup
Green Pea & Mint Soup
Roasted Cauliflower & Bell-pepper Soup