Hachoo Bubble Tea
Until today, I have never had or heard of bubble tea. I came across a local pop up stall in London Canada Water and discovered this amazing drink. The tea shop was called Hachoo Bubble Tea and for a small stall, the menu was massive! It was evident from my indecisiveness that I had no idea where to begin. Luckily the menu offered instructions on what to do, as well as the stall owner offering recommendations on which flavour to go for. In the end I chose a peach lychee green tea along with the original chewy tapioca pearls. It was so refreshing and the pearls (also referred to as topping or boba) were delicious.
What is bubble tea?
I also learnt the history of bubble tea of how it started in Taiwan and became one of the most popular drinks in Asia. Bubble tea can be made with either milk or fruit. It is served cold or hot and shaken to a froth. The addition of tapioca pearls or fruit jelly gives it an unusual texture and taste.
Bubble Tea Kits
I also discovered that Hachoo also sells Bubble Tea kits on their website so people can make their own bubble tea at home! This would be a great gift for someone who likes to make their own food and I can see this becoming very popular over Christmas and even birthdays!
Next time I will definitely try the original milk tea.
Its official the Dogfather Diner’s first day back out on the streets is tomorrow Saturday 3rd March, at North cross rd street market, East Dulwich, South London SE22. 11 – 4 ‘ish.
After weeks of painstaking contemplation and research whilst on the beaches of Western Australia tomorrow we are going to road test the “Sour Mash Dog” the first of a couple of new Hot Dog combinations.
My description of the Sour Mash Dog is :-
The first food items to be placed on the warm roll is a combination of smashed roasted potatoes and cabbage thats been sauteed in a little butter and pepper, on top of this combo i crumble some cheddar cheese, crisp up two rashers of the beautiful sweet and salty streaky bacon, chop these into bacon chips and sprinkled over the above then place the beef dog aloft and pour over my home made white sauce thats a bit heavy on the whole grain mustard and a wash with a bit of the ol’Jack Daniels.
Like i said this is a road test, works for me at home lets see if it does out on the street !
Look forward to catching up … Cooper.
The “Mexican Elvis” Hot Dog is inspired by my love of Mexican food and is my fresh take on the ol’chilli dog – a classic American diner staple.
Working on the first few batches of the Mexican Elvis sauce i felt the texture of the mince beef against the texture of the hot dog could be and should be improved, I definitely wanted something more luxurious, a deluxe beef hot dog … this resulted in using chuck steak in the sauce of which is slow cooked shredded then added to the mix with pinto beans, red beans, mixed peppers and warming spices like cumin, coriander and many other ingredients that i will keep to myself … the sauce is completed when mixed with a cinnamon and cayenne pepper laced beef gravy along with a finishing touch of freshly squeezed lime juice. The beef and bean sauce is intentionally made mild (heat – chilli, wise) so you can control the heat factor by choosing the right amount of finely chopped Jalapenos to suit.
The Mexican Elvis is served on a bed of cheddar cheese and grilled onions with the beef dog resting atop which is covered in the Beef Steak ‘n’ Pinto bean sauce and topped off with guacamole, cheese sauce and finely chopped Jalapenos as previously mentioned … ENJOY
The first written word about the Dogfather Diner came in March via two great food blogs, Helen of “Food Stories” Dogfather East Dulwich and from Petra of Eat Street Face to Face with the Dogfather
On August 4th The Dogfather Diner was featured in a double page spread in The Independent.
One week later, on August 11th we appeared in The Evening Standard.
The Daily Candy featured us on August 24th in this article.
The Londonist featured us in this article about the North Cross Road market on October 4th.