T H E OF F I C I

A L D IN I N G

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10 THE OFFICIAL DINING GUIDE 2013 Federal Way

31406 Pacifi c Hwy S :: 253-529-4214 :: indochinabest.comHours: Mon-Fri 11 am - 9 pm; Sat 12-9 pm

Indochina Asian RestaurantProudly Serving:

Wraps & Rolls

Satays

Noodles

Curry

Salads

Soup

Great Selection of Shareable Entrees

INDOCHINAAsian Restaurant

Spread walnuts in single layer on cookie sheet. Toast in oven for about 8-9 minutes. Let cool, and then coarsely chop. Set aside.

Leave oven at 350 degrees. Line cookie sheets with parchment paper. In a large bowl, whisk (or use hand mixer at low speed) the powdered sugar, cocoa powder and salt. Add the walnuts. While whisking (or change mixer speed to medium) add egg whites one at a time. Add vanilla. The dough will be stiff, so do not over mix. The dough should be shiny and not dry looking. If it looks too dry, add a small amount of a 4th egg white. Do not add too much as the dough should not be runny. It needs to be incorporated, but thick.

Use 2 teaspoons to make balls of dough to place on parchment. Bake about 9-10 minutes. Cookies will have a slightly cracked ap-pearance on top. Slide parchment onto cooling racks to let cool completely. Makes 4-5 dozen.

Ch o Co l aT e wa l n u T Co o k i e S Continued

THE OFFICIAL DINING GUIDE 2013 Federal Way 11

Peel and cut potato into 2 pieces. Place in pot with 2 c. of water, 1 tsp. salt and boil for 18 minutes. Place 1/2 c. warm water with 1 package yeast and 1/4 c. of sugar and let set for 10 minutes. When potatoes are cooked, drain but set aside 1/2 c. of the liquid. Mash potatoes with 1/4 c. butter then whisk in 2 eggs and 1 c. flour and the reserved liquid.

holiday poTaToCinnaMon rollSCreated by: Michele Wagenhals

COnTInUED PAGE 14

InGREDIEnTS:

1 medium yellow potato2 1/2 c. water1 tsp. and one dash salt1 package yeast (2 1/4 tsp.)3/4 c. butter (1 1/2 sticks)2 eggs3 to 4 c. flour1 c. packed brown sugar2 T cinnamon2 c. powdered sugar1 tsp. vanilla2 T milk (or a bit more to reach desired consistency)

DIRECTIOnS:

Serving Breakfast, Lunch & Dinner7am - 9pm Daily

31711 Paci c Hwy S.,Federal Way 253.941.9860

Visit us at

VillageInn.com Sign-up today

for our e-CLUB

THE OFFICIAL DINING GUIDE 2013 Federal Way 13

full pagemcgraths

14 THE OFFICIAL DINING GUIDE 2013 Federal Way

With mixer on medium, beat together yeast mixture with potato mixture and 1 c. flour for 2 minutes. Add 1 to 1 1/2 c. flour and knead for 10 minutes adding more flour to keep dough from sticking. Place dough in greased bowl and cover with plastic wrap and a towel and let rise for 1 hour.

Prepare filling: Blend 1 c. packed brown sugar, 2 T cinnamon, 1/4 c. of butter and 2 T of flour with pastry blender. Roll dough to rectangle, sprinkle liberal amount of filling, roll up and slice with floss or knife, place in greased pan.

Cover with plastic wrap and towel and let raise 1 hour.

Bake at 375 for 20 minutes.

Add Glazing: Blend with whisk: 2 c. powdered sugar, 1/4 c. of melted butter, 2 T milk (or more to reach desired con-sistency), 1 tsp. vanilla and a dash of salt. Drizzle on barely warm rolls.

h o l i day p oTaTo C i n n a Mo n ro l l S Continued

hawaiianstylebbq.net2012 S. 320th St., Ste H 253-529-8667

Dine-In

Take-Out

Welcome to Our Ohana

The Pac Island Grill isTHE destination for the Flava

of the Islands!Authentic Island

Inspired Cuisine in the Heart

of Federal Way.

Party Platters

Catering

16 THE OFFICIAL DINING GUIDE 2013 Federal Way

Banana BreadSubmitted by Mary Walukiewicz, Marlenes Market & Deli

InGREDIEnTS:

1/2 c. cane sugar1/2 c. brown sugar1/2 c. softened butter2 eggs (room temperature) 3 ripe bananas

2 T sour cream1 tsp. cinnamon1 1/2 c. unbleached wheat flour1/2 c. whole wheat flour1 tsp. baking powder1 tsp. baking soda

COnTInUED PAGE 19

DIRECTIOnS:Pre-heat oven to 325 degreesSpray a 9 x 5 loaf pan with non-stick spray or coat with butter and flour. Set aside. Combine flours, baking soda, baking powder and cinnamon in a bowl and set aside. Mash bananas, eggs and sour cream together and set aside.

Cream together the sugars and butter until fluffy and creamy, add

100% Angus Beef BurgersTry our Buffalo Burgers

made from 100% Buffalo Meat & hand-pressed daily! Hand-Cut Fries Made from Fresh Potatoes

CHARBROILEDBurgerExpressBURGERS AT THEIR BEST

Char Broiled

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BurgerExpress

32805 Paci c Hwy S, Federal Way(253) 874-2701

Celebration Plaza

S. 320th St

Pac

ic

Hw

y So

.

Celebration Park

S. 324th St

99

99

1414 S 324th St., Suite B-111Federal Way(253) 941-3286

FREE DELIVERY (with $20 min. purchase)Hours: Mon - Sat: 11:00 am - 9:00 pm Sun: 4:00 pm - 9:00 pm

ALL MAJOR CREDIT CARDS ACCEPTED. NO CHECKS,

PLEASE.

FREE EGGROLL OR CHEESE FRIED

WONTONwith purchase of 2 dinner entres.Cannot be combined with any other offers. Excludes delivery.

Grand Opening Special

GRAND OPENING

DailyLunch Specials11 am - 3 pm

LIKE US ON FACEBOOK

THE OFFICIAL DINING GUIDE 2013 Federal Way 19

1230 S 336th St #C, Federal Way253-344-5588 fax: 253-344-5587

Fresh Baked GoodsHomemade Soups & Salads

Gourmet SandwichesEspresso Drinks& Italian Sodas

OPEN MON - FRI 6:30 AM - 4:30 PM SERVING BREAKFAST & LUNCH

Everyday Special:$7.95 Burger & Fries

plus Free 16 oz drink with purchase.$1.50 value

Ba n a n a B r e a d Continuedbanana mixture and mix until well combined. Add flour mixture and mix until flour is just incorporated, dont over mix. Pour batter into prepared bread pan and bake for approximately 1 hour until a toothpick comes out clean. Let cool for 20-30 minutes and remove from pan.

VerSaTile hoT CheeSy onion dipSubmitted by Cindy Ducich

InGREDIEnTS:

2 c. chopped Walla Walla or Vidalia sweet onion2 c. mayonnaise2 c. shredded Swiss cheese

DIRECTIOnS:

Mix all ingredients. Bake at 350 for 35-45 minutes until brown. Serve with crackers or veggies.

Variations:Stuffed Mushrooms: Clean and remove mushroom stems. Make dip as above and stuff dip in mushrooms. Bake as above.

Cheesy Onion Chicken: Place boneless, skinless chicken breasts in baking dish. Make dip as above; cover chicken with dip. Bake as above. Serve topped with sauted mushrooms.

TA B L E O F C O N T E N T S :

Black Bear Diner ................ 3

Sub Zero Ice Cream ........... 4

Jimmy Macs Roadhouse ..... 5

Little Russia Bistro & Cafe ..... 6

Subway ................................ 7

B&R Espresso Bar ............... 7

Marlenes Market & Deli..... 8

Akasaka ............................... 9

Indochina ........................... 10

Village Inn ......................... 11

McGraths ..................... 12-13

Menchies ........................... 14

Pac Island Grill .................. 15

99 Bottles .......................... 16

Burger Express ................. 17

Peking Chef ....................... 18

Joes Deli ........................... 19

Sharis ................................ 20

Toyoda ............................... 21

On the Greens Restaurant .. 22

Best of Federal Way listing ... 23

East India Grill ...... Back Page

2 THE OFFICIAL DINING GUIDE 2013 Federal Way

Publisher Rudi AlcottAdvertising cindy ducich AngelA WebsteR | design MARcie shAnnon

Lets eat! is an annuaL pubLication of the federaL way mirrorcontact us at: federaL way mirror, 31919 1st ave. s., suite 101,

federaL way, wa 98003 | 253.925.5565 | federaLwaymirror.com

RECIPES

Jalapeno Gorgonzola Turkey Meatloaf ........................ 3

Blue Velvet Salad with Raspberry Dressing ................ 6

Chocolate Walnut Cookies ......................................... 9

Holiday Potato Cinnamon Rolls ................................ 11

Banana Bread ............................................................. 16

Hot Cheesy Onion Dip ............................................. 19

Coconut Chicken ....................................................... 21

Hot Crabmeat Spread ............................................... 22

ADVERTISERS

THE OFFICIAL DINING GUIDE 2013 Federal Way 21

NO MSG

SUSHI & BAR :: SASHIMI :: BENTO BOX

GRILL :: RAMEN SOUP

TEMPURA :: UDON D A I L Y S P E C I A L S A V A I L A B L E

Hours: Monday-Saturday 11:00 am - 9:00 pm Closed Sunday

253-838-1476 fax: 253-838-125832911 1St Ave S #G, Federal Way toyodasushi.net (order on line)

WEDELIVER

!

CoConuT ChiCken Submitted by: Robyn CurrellInGREDIEnTS:

4 - 6 boneless, skinless chicken breasts2 large eggs1/4 c. coconut milk (or any milk)1/2 c. flour

1 c. Panko bread crumbs1 c. shredded sweetened coconut1/2 tsp. salt1/2 c. vegetable oilSweet chili sauce for dipping

DIRECTIOnS:Cut chicken into strips, cutting diagonally so the ends are not too small. Pre-pare three separate bowls for breading your chicken. In one bowl combine flour and salt; in another whisk eggs and milk together; in the last stir Panko bread crumbs and coconut together.Heat 1/2 c. of vegetable oil in large skillet over medium high heat. The oil is hot when the