I eat a lot. A whole lot of f Thai food that is. I have an obsession with Thai dishes. If I was on death row for committing a capital crime, my last meal would be Kra-pow gai. That's basil leaf chicken for non kon-thais (thai people)
A long time ago my ex and I would always giggle whenever we heard people say "Can we order the FAT Thai. I know sometimes the menu reads FAT thai, but really you should pronounce it phut thai or pad thai.
So yesterday I went out with my lil mentor and I took him randomly to Hermosa Beach and we parked right in front of a PHO restaurant. I thought we were going to eat random Pizza or hamburgers next to the pier but Pho presented a great opportunity.
I know Pho isn’t Thai, but I can’t help but right about Pho. It was a eventual progression of drinking so many Thai soups. Pho is a bit lighter than the creamy coconut Thai soups, and that’s why I like it.
Number Nine is located at 1342 Hermosa Ave. and in my opinion it is over hyped , but in a pinch it did the trick and considering how there isn’t Pho places near the beachfront, I could tell how this place is always full.
The service is slow and its overpriced. The broth seemed from a pre-made or the frozen variety. Service not included, I give this place a 2/5. I’ve had way better Pho. Namely in Rowland Heights. I Love the SGV.
So finally after preparing all my ingredients: fresh garlic, fresh eggs, extra virgin olive oil, french baguette, 2lbs of Shrimp, sea salt and Lee n’ Perrins, I set out to make my first ever Aioli sauce.
I had some friends after we came back from The Getty Museum, and I wanted to treat em to some tapas.
First: Smack the garlic with a mallet and peal the skin. Put two cloves (just the small slices that look like tangerine wedges.)
Second: Mince that garlic on a cutting board and add 1/4 teaspoon sea salt.
Third: Grab two eggs and extract the Yolk. Put Yolks in blender.
Fourth: Measure out 3/4 cup of olive oil.
Fifth: Put it in a blender except for the Olive oil.
Sixth: Start pulsing the mixture in your blender using 1-second on/off intervals while also slowly pouring the olive oil.
Seventh: Pour the olive oil as needed to get a mayo like consistency. Also start pouring about 1/3 cup of Lee n’ Perrins so that the mayo turns into a brown sugar like color.
Optional: add some Tabasco or chili powder as needed if you prefer spicy.
Optional: Slice a fresh baguette into 1/3in slices and spread that Aioli mayo and warm in a 350 degree oven. Remove when the majo melts into the bread. Serve shrimps on top in a bruschetta like fashion.
Grab some light Mexican beer that pairs well with seafood or a a fruity pinot noir if you’re fancy enough.