'Fatty Crab' on Serious Eats

Daily Veg: Wok-Fried Kangkong at Fatty Crab

A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab. More

We Eat Everything At the Malaysia Noodle Festival

As an unabashed Malaysian evangelist, I showed up early for yesterday's one-day Malaysian Noodle Festival. Seven Malaysian or otherwise Southeast Asian restaurants from New York (and one from New Haven) each served a noodle dish or two from their colorful tents. (Oppressively muggy heat, the threat of rain, and crowds squeezing around outdoor tables helped it feel about as close to Kuala Lumpur as the Meatpacking District could get. All we needed was a Tiger.) More

Beef Short Rib Rendang

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

Should Recipes Shrink to 140 Characters on Twitter?

"What about your bubbe's borscht recipe? Didn't she probably squeeze it onto an index card in roughly 140 characters?" Twitter user @cookbook condenses recipes to 140 characters or fewer. Recipe from a 1950s Gourmet cookbook, for sale on etsy.com, is definitely more than 140 characters. Can a recipe be only 140 characters long? Sure, you could cram in short-hand terms for liter (l) and olive oil (olvoil), but is it truly a recipe? Many people, including the entire cookbook industry, would argue no. Using Twitter as a platform to share shrunken recipes—which @cookbook has proven can attract over 15,000 followers—strips the recipe of its headnote, its hand-holding instructions, and its soul, some would argue. It's like showing the credits to... More

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