Hunan Taste

10160 Fairfax Blvd, Fairfax, VA 22030

We recently visited Hunan Taste in Fairfax, VA. They have both an American Chinese and Chinese menu. This review refers to items ordered off the latter.

For an appetizer, we tried their diced chicken with nuts and chilies. These kept us satiated while waiting for the entrees, but were otherwise unremarkable. 

Braised duck

The main course included the braised duck in a brown sauce, and a crab curry. While the braised duck (a chef's selection) took some time to cook, the meat was tender and plentiful. Recommended for large parties. The crab curry was delicious, though not overly generous with respect to the amount of crab meat. 

The ambience was decent and the servers ensured that we were always adequately provided with hot tea. For our readers north of the Potomac, there is apparently another location in Maryland. Worth trying at least once. 

Fish Pie

Ingredients
2 fillets of wild-caught Mahi-Mahi fish (You can use any other fish)
1/2 cup butter
4 pods of garlic (finely chopped)
1/2 diced onion
1/2 diced tomato
1 cup of green peas
5-6 small chopped carrots
2 medium potatoes (cut into small cubes)
1 cup of fish stock (I prepared my stock by boiling salmon skin into water)
2 cups of ready-made low sodium chicken stock
2 cups of milk
1 cup of mozarella cheese
2 layers of uncooked Pie crusts
1 cube of chicken bouilon
Salt and pepper to suit your taste
Finely chopped cilantro

Step 1: Saute garlic, diced onion, tomato in butter.

Step 2: Add the green peas, carrots, potatoes (and/or any other veggies) and let them cook in the fish stock, chicken stock and milk for about 30 minutes. Keep stirring in between.

Step 3: Add cheese and stir it into the mixture. Add the seasoning. Finally add small cubes of fish and half-cook them. Add the cilantro.

 Step 3: Roll the pie crust into a round shape and set it in the baking dish.

Step 4: Pour the prepared mixture into the dish.

Step 5: Add the second layer of the rolled pie crust on top and let it bake at 350F for 40 minutes. Make a few slits to let the steam out.

Step 6: Serve hot. 

Cassatt's Cafe

Lamb pie

4536 Lee Highway
Arlington, VA 22207

I have been to the Kiwi Cafe - Cassatt's Cafe once before. Before my first visit, I was expecting the flavor profile to be similar to that of most British cuisine, i.e. bland. However, I was pleasantly surprised to find that many dishes featured South East/South Asian influences.

For appetizers, we ordered the New Zealand mussel and eggplant samosas. These were served with a sweet and spicy tomato chutney and a salad on the side. For the main course, we tried their lamb pie, chicken pie, salmon rolled with sea scallops, and breaded rainbow trout fillet. These came with a vegetable or house fries or tomato chutney on the side.

Pavlova

All of the savory dishes were well-executed. They were simple yet flavorful. My favorite was the pie. The menu featured a few vegetarian pies along with chicken curry and sausage, though the former were not available the night we visited.

Floorspace is limited, leading to potentially long waits. Because of the small size of our party, the manager suggested we eat at the counter, which was surprisingly comfortable.For dessert,we shared a slice of Pavlova, a meringue based Kiwi dessert dipped in a passion-fruit sauce. It was light and tasty.

On the whole, the food and ambience is worth the money and the wait. On Saturdays, they also have live music playing. I have also had the chance to try order from the brunch menu, and it is of similar quality to the entrees. Recommended.

Crabmeat Kofta (Crabmeat balls in a rich tomato sauce)

Ingredients for the crabmeat balls

250 gms of crabmeat

1/4 finely chopped bell pepper
1 tablespoon tomato ketchup
1 teaspoon fish sauce
1 tablespoon garlic paste (I used ready-made garlic chutney that you get with ready-made packets of Bhel)

1/2 finely chopped onion
1 egg
1 tablespoon all-purpose flour
1 cup of Bread crumbs
Oil for frying

Ingredients for the sauce

3 tablespoons of olive oil

1/2 finely chopped onion

4 pods of garlic

1 inch of ginger

2 small tomatoes

4-5 cashews

1 teaspoon each chilli, turmeric, cumin, and coriander powder

2 teaspoons garam masala

2 tablespoons of yoghurt

3 stocks of coriander leaves

1 teaspoon salt (Add more to suit your taste)

A pinch of sugar

Mozzarella cheese (optional)

Step 1: Mix all the ingredients for the crabmeat balls in a large bowl. Refrigerate it for about an hour. 

Step 2: Roll the meat into small balls, dust with bread crumbs and fry them. You could either shallow or deep fry them.

Step 3: Saute onions, and ginger garlic paste in olive oil in a separate pan. Add the diced tomatoes and let it cook until it becomes a thin sauce.

Step 4: Grind the cashews with the yoghurt and add it to the mixture. Add the remaining spices and sugar and let it cook for about 10-15 minutes.

Step 5: Add the crabmeat balls to the curry, and gently stir the mixture. You can sprinkle mozzarella cheese and chopped coriander on top, if you would like. Serve hot with rice or bread.