We all agreed that the restaurant being in a basement was not off-putting. This could not be said of the steep and grimy stairs which lead to 18B Doyers, the restaurant portion of Sanur. Still, I would happily take those stairs again for another serving of the ineptly named "fried-cubes," certainly the most cubically shaped noodles I have ever eaten.
After the holidays, what was left in the fridge was a little meat, a few eggs, some cilantro. That's all you need for West Lake soup, which is hearty yet not heavy, and fragrant from the cupfuls of cilantro you add to the pot.
Pork cracklings are one of those foods I can't keep in the house, along with potato chips and cereal. Here's another way to eat them: stewed in sauce.
Quick poll; do you eat a soup, or do you drink it? What about a broth? These, of course, are the kinds of questions that keep me up at night, the kind of questions at the forefront of my mind during a recent visit to Tabata Noodle.
Rice noodles are the mainstay of Yun Nan Flavour Snack in Brooklyn's Chinatown. Their menu is a pared-down affair. For some reason, items one through six are left blank, so the menu actually begins with number seven, their cold-dressed rice noodles. The rest of the menu comprises mostly those same rice noodles in various soups.
The competition was stiff at the third annual Tamales! festival, with entries falling into one of four categories: meat, vegetarian, dessert, and wildcard. These were the best homemade tamales from all over San Antonio. And I must have tasted 40 of them by the end of the day...check out my tamale adventures!
The are two broths at Mister Hotpot: a spicy one with lots of chili peppers, Sichuan peppercorns, what have you, and a not-spicy one. You can order one broth for your meal or split the pot and get both. While the spicy broth is perfectly fine, it's that non-spicy "special broth," made with pork bones and various spices—cinnamon, star anise, and a more esoteric Chinese spice called cai guo, that will outperform most. It is the most important thing about Mister Hotpot, this broth of theirs.
I was craving something soothing but couldn't decide between rice, polenta, and oatmeal. Naturally, I did what any mature woman confronted with this question would do. I took everything in my cupboard that looked like it could be good if simmered, and put it into the pot for congee.
This week's noodle reporting took me to Phayul in Jackson Heights, a Tibetan restaurant on the corner of 37th road, on the second floor of a building on top of a beauty parlor and a kebab joint. Though Phayul has many noodle dishes, the real kicker is the broth.
Though it's not the main event at Pok Pok Phat Thai, the kuaytiaw khua kai ($10), crusty rice noodles with chicken and cuttlefish, is one of the best noodle dishes I've had in months.
Take my word for it: if you love stuffing, and you happen to love or even like liver, then your Thanksgiving stuffing will be indeed be made ten times better with the addition of liver.
Roast turkey seasoned with five spice, vinegar, and soy sauce, stuffed into steamed buns, Peking duck-style.
What makes for a great dish of XO noodles? Is it the volume of XO sauce alone, or their union with the noodles that counts?
Salt-fried pork is like the lazy, gets-away-with-anything-because-he's-so-darn-loveable sibling to twice-cooked pork. Twice-cooked pork is delicate and tender with crisp edges. Salt-fried pork, on the other hand? Chewy-crisp skin with a layer of subcutaneous fat intact enough that each morsel bursts with porky juice. (And did I mention that it comes together in half the time as twice-cooked pork?)
Sheets of tofu skin are like the phyllo dough of Chinese cuisine. They are extremely thin, and you can wrap them around any number of fillings to make tofu skin packages. Or slice the sheets of tofu skin real thin to make "noodles."
Lower Manhattan was one of the parts of New York worst hit by hurricane Sandy. Here's a report on what the food scene and community in Chinatown looks like after the storm.
I really like the flat, not-too-sweet pad kee mao at Ploy Thai in Elmhurst, for two specific reasons. But are those reasons good enough? And are they the right reasons in the first place?
<Xian Famous Foods in New York City specializes in, as its name might suggest, the famous foods of Xian in Northern China. The restaurant is known for its great noodles, buns, and meat. Most of all, its sauce —the spicy, oily, tongue-numbing, chock-full-of-cumin sauce which coats this lamb's face salad.
Last month I was invited to a supper club meeting at Tangra Asian Fusion, an Indian-Chinese restaurant with locations in Elmhurst and Sunnyside. My friend who belonged to the supper club described the cuisine as mainly Chinese food infused with Indian character—"super junky and fun!" was what she wrote. Well, I make it a point in my life never to turn down anything super junky and fun.
One thing I have been eating a lot of lately is these beancurd sticks. Like tofu, they are high in protein and low in fat; unlike tofu, they keep indefinitely in the cupboard. Here are three dishes you can make with beancurd sticks.
This week I thought I would share with you a story of two very different Korean rice cake dishes, at two very different restaurants. I don't know what the moral of the story is, only that the dishes could not have been more different: one makes Korean rice cakes the subject of culinary art; the other smothers them in melted cheese.
Bowl-steamed pork belly is one of those Chinese dishes that's so wonderfully complex and convoluted that you just have to surrender to its demands, if you are to properly cook it at all.
Last week I set out to fill in one of the gaps in my noodle education, and paid a visit to Great NY Noodletown in Chinatown. I was there ostensibly to do a bit of research on e-fu noodles (also called yi mein, yee-fu, or yi noodles). They are egg noodles made with carbonated water, which have been fried, dried, then hydrated for use in cooking.
Here's how you to throw a dumpling party: Buy lots of fatty ground pork and chives. Buy a bag of flour (that is, if you're making your own wrappers.) Acquire friends who can roll dough and pleat dumplings. (Or, friends who can be taught such things.)
A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. I was enjoying myself immensely except for one tiny problem: there wasn't enough skin to go around the table. That's where the hocks and trotters come in.
[Photo: Kathy YL Chan] Now this could be breakfast every day. One tidy sourdough roll ($3), neatly scored with browned surfaces. Crisp crust, gentle tang. But it's not just a sourdough roll. Crack open and you'll find... ...dark chocolate!...
I often read recipes calling for nutritional yeast. Most often they are vegetarian or vegan recipes that look interesting to me but I have not tried them because I know little about the ingredient. I know a good number of...
[Photo: Robin Bellinger] My husband recently accused me of eating steel-cut oats every morning, which I started doing about six months ago, because they are "trendy." My knee-jerk protest died in a splutter as I recalled that I adopted this...
[Photograph: Waffleizer] In case the name Waffleizer isn't self-explanatory, the site's FAQ states: "Waffleizer's goal is to answer the question 'Will it waffle?'—thereby expanding the frontiers of waffling." The man behind the waffle, Dan, only started the blog a last week, but he's already done bread pudding, burgers, and hash browns. Judging from Dan's tweet earlier today, much more waffleizing is coming soon. Related Video: Norwegian Cooking Show Makes Waffles the Hard Way Sunday Brunch: The Greatest Waffle Recipe Ever Video: How to Make Brownies in a Waffle Iron How to Make Moffles, Mochi + Waffles...
[Photographs: Gina DePalma] When it comes to holiday baking, I find that is always necessary to balance the more intricate and time consuming cookies with those that require little effort, no waste and optimal taste. These Swiss Cinnamon Crisps fit...
Gina is back in Italy for an overdue vacanza, so for the next few weeks, Seriously Italian is morphing back into Snapshots from Italy as she shares with you some of her favorite food outings. [Photographs: Gina DePalma] Autumn, or l'autunno, is my absolute favorite food season in Rome. At no other time of year will I find all of my favorites converging upon the market, at their peak, simultaneously. Puntarella and broccoli romanesco, porcini and ovoli, zucca and chestnuts, pears, apples and clementines-each one is enough to make me swoon with happiness. But then persimmons come along in the midst of all the bounty and put me right over the top. If you've never sunk a spoon into a...
"Searing the ear in my skillet was the most fun I've had with cast iron in a long time." Photographs by Chichi Wang One of the greatest things about working with offal is that you and your butcher will never...
"Nothing beats the joy of steaming or boiling whole crabs, to be shelled and eaten with gusto at the table." I can’t pinpoint when my passion for crabbing crept into the realm of obsession. But as I pulled up my...
"You can never be surrounded by too many gizzards." More commonly sold than duck gizzards, chicken gizzards are dirt-cheap and wholly delicious. I was first introduced to the glory of Southern fried chicken gizzards at Roscoe's, a chain of chicken-and-waffle...
"For a spellbinding minute, crab and bulldog stood perfectly still, staring each other down." It was a quiet day in Patchogue. There were just a few fishermen on the docks, along with me, hunched over with a book, my four...
Clockwise from top: Napa Cabbage, Daikon, and Carrots; Cucumber; Daikon and Carrot. I don't know why I chose late July of all times to start a biscuit-baking, cannelés-experimenting week, but I did. The temperature in my non air-conditioned apartment must...