Apr 212013
 

Last night Mike and I met two other couples at Little Sheep Hot Pot on Ngong Rd.  It’s just west of Adams Arcade, Green House.  Little Sheep is a restaurant chain in China and has quite a few locations in the US too.  My mom and I went to the one in Beijing in 2008.  It’s debatable whether or not the one in Nairobi is an official chain or if they just took the logo and name. 😉  The restaurant is literally in someone’s house that was converted, so the dining tables are in 3 different rooms, complete with floral wallpaper and paper lanterns and decorative fans hanging.

There were the classic two broths, chicken herbal and spicy.  Sometimes the spicy broth is way too hot for me with the Sichuan peppercorns, but last night it wasn’t too bad–just right!  I ended up using the spicy broth the most.

Our Meat and Vegetables Cooking in the Herbal Broth and Hot and Spicy Broth

Our Meat and Vegetables Cooking in the Herbal Broth and Hot and Spicy Broth

With 6 people, we got to order a bunch of different plates: thinly sliced lamb and beef, lotus root, two different types of noodles, seaweed, dong tofu, shitake, tofu skin and sheets, dumplings, and fish balls.  And believe me, we ate it all!  Our heat plate wasn’t working and then we blew a fuse, so they had to replace it.  There was a lot of fiddling with the outlet and the extension cord under Mike’s seat.  So it took a while to get it boiling so we were hungry by the time we could eat the food.  The good was great–I’ve really missed hot pot!  Reminds me of when we were in China and we had it all the time there.  I think that’s where Mike got sick of hot pot. 😉

The owners of the restaurant are really nice.  They’re from China (we think Jiangsu province?) and apparently they’ve been in Africa for 10-15 years.  She was really cute, coming over and speaking Chinese to us and saying “I like to listen in on your table since you speak such good English!” (there were 3 Chinese speakers are our table).  There’s quite a large Chinese population here; I think someone told me 30,000 Chinese in Nairobi?!  So quite cool that you get the “real” Chinese food in Nairobi, not American Chinese food.  Funny, huh?

For dessert, we topped it off with sweet sesame soup dumplings (tang yuan).  Yum!  Hope we go back soon.

Little Sheep Mongolian Hot Pot - Thumbs Up!

Little Sheep Mongolian Hot Pot – Thumbs Up!

 April 21, 2013  Posted by at 4:11 pm Food, Kenya, Nairobi Tagged with: , , , , , , , , , , , ,  2 Responses »
Feb 092013
 

Mike always likes to joke that I love Chinese noodle soups so much I’ll probably turn into one.  It’s true, I could eat them ALL the time.  There is one noodle soup that would probably be my last meal because it reminds me so much of home, my mom, and always makes me feel better when I’m down or feeling sick.   It’s passed down from my mom, and I’m sure I’ll be making this dish my whole life.  It’s a chicken broth base, and there’s no chicken broth here, so I’ve been making my own.

My Feel-Good Bowl of Noodle Soup

My Feel-Good Bowl of Noodle Soup

Here’s the recipe:

  • 1 spring chicken (1-1.3 kg or 2.5 lb)
  • 2 onions quartered
  • 4 cloves fresh garlic
  • 2 bay leaves
  • ½ head Chinese napa cabbage (I use the top half)
  • 6-8 dried shitake mushrooms
  • Wheat noodles
  • Optional: bamboo shoots or sliced water chestnuts

 

  • Soak the dried shitake mushrooms in hot water for a couple of hours until soft all the way through.  Using dried mushrooms has more flavor than fresh shitake mushrooms but I’ve used both.

 

  1. Fill a large pot with water and bring to boil.  Put in chicken, onions, 3 whole cloves of garlic, and bay leaves.  I use frozen chicken and it’s fine—just remember to take the plastic pouch inside out.  Skim any sediment that rises to the top.  Keep at a simmer for 3 hours.  Add salt to taste.
  2. When broth flavor is to your liking, strain the broth and put it back in the pot.  Let the chicken cool a while and peel all the meat off the bones.  It should pretty much fall off the bones.  Set meat aside.
  3. Slice shitake mushrooms and napa cabbage.  Mince the last clove of garlic.  Heat up oil (I use grapeseed oil) and sautee garlic 1 minute until fragrant.  Throw in the mushrooms and sautee for a few minutes.  Then put in napa cabbage to cook a bit.
  4. Once the cabbage has softened a bit, pour the broth to cover vegetables and simmer until cabbage is soft.  You can add in bamboo shoots or sliced water chestnuts here if you want some extra texture.  Put the chicken meat in and cook your noodles in the broth to give the noodles extra flavor.
  5. Once noodles are cooked, you’re done!  We like to add a little spicy sriracha sauce at the end and tear up a sheet of dried nori (seaweed) to put in the broth.

Enjoy!