The House - Recipes

1230 Grant Avenue
San Francisco, CA 94133

Map

Parking
Minimal Street Parking
Paid Parking Lot

Phone
415.986.8612

Restaurant Hours
Lunch: Monday-Saturday
          11:30am-3:00pm
Dinner: Monday-Saturday
              5:30pm-10:00pm
          Sunday
          5:00pm-10:00pm

Restaurant Owners
Larry and Angela Tse

Executive Chef
Larry Tse

Type of Cuisine
Asian-American

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Recipes

Hazelnut Asian Lettuce Wrap

After decades of being satisfied with mild foods, American consumers are now craving bold flavors that pack a punch - hot and spicy, sweet and heat, and other interesting combinations.

Food experts say that Americans have become more diverse and are now better-traveled. Our food choices reflect this new lifestyle.

One of the biggest trends is the fusion of Asian and Western cuisine. Asian foods are now a permanent part of the Western diet in restaurants, and home cooking. Because people are making Asian foods part of their routine home-cooking diet, supermarkets now devote large areas of valuable shelf space to Asian foods. The range of products available is ever expanding.

Asian Fusion cuisine presents these flavors in forms and variations designed for even greater appeal to contemporary American tastes.

Watercress Salad

with Rocket, Sweet Pear, Walnut and Parmesan

What a pukka combination, simple and classy. Don`t try to make this when you feel like it, make it when you can find perfect pears and watercress, otherwise it will taste naff.

Stir-Fried Chinese Greens

with Ginger, Oyster and Soy Sauce

For this dish we use any mixture of good Chinese greens we can get my hands on. It's tasty and very quick to make.

Warm Rocket Salad

Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.
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Monkfish Wrapped in Banana Leaves

with Ginger, Cilantro, Chile, and Coconut Milk

You just can't go wrong with this combination of flavors. It's open to all white-fleshed fish. Banana leaves are very easy to buy from Asian or Latino markets. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. If you really can't get hold of any leaves then kitchen foil will do.

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