Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts
Sunday, October 5, 2008
Tales of Southeast Asia
The wreckage of our table at Skyway 
One word of warning should you make the trek to Woodside for SriPraPhai: prepare to wait. Seriously. We went on a Saturday night around 8, and weren't seated until after 9. They close the kitchen by 10, and there were definitely people who didn't make the cut. This is no hidden gem, friends.
Skyway, on the other hand, may be. On a not-so-scenic stretch of Allen Street, it's got a goofy tiki decor and a not many patrons (or at least not when I was there, on a Friday for lunch. Though the fact that it was a Friday afternoon in the outskirts of Chinatown may explain the lack of diners. Anyhow.). I'm not that familiar with Malaysian cuisine, but given Malaysia's proximity to Thailand and my intense love of Thai sour-sweet flavor combinations, I wasn't anticipating problems finding something delicious. Indeed, my problems at Skyway stemmed more from needing to limit my ordering than trying to find something I wanted.
These are ginger duck noodles in soup with a duck-soy sauce broth. It was pretty gamey but still good. The duck meat in the soup is great for flavoring, but not so much for eating.
Malaysian food seems pretty cosmopolitan, borrowing ingredients and techniques from India, China, and Singapore. We got Ron Telur, a traditional Indian pancake filled with egg and onion, served with a chicken curry dipping sauce, a huge baby oyster-and-chive omelette, and Singapore-style fried rice noodles with shrimp, onion, bean sprout, egg and lop cheong (Chinese sausage). The omelette, for those who love oysters, is a ridiculous bargain at $7. The noodles were good, but a bit sweet.
We did not even begin to do justice to the menu at Skyway, which is enormous. I straight up do not know what half of the foods on there are. But I have every intention of going back to find out.
Malaysian food seems pretty cosmopolitan, borrowing ingredients and techniques from India, China, and Singapore. We got Ron Telur, a traditional Indian pancake filled with egg and onion, served with a chicken curry dipping sauce, a huge baby oyster-and-chive omelette, and Singapore-style fried rice noodles with shrimp, onion, bean sprout, egg and lop cheong (Chinese sausage). The omelette, for those who love oysters, is a ridiculous bargain at $7. The noodles were good, but a bit sweet.
We did not even begin to do justice to the menu at Skyway, which is enormous. I straight up do not know what half of the foods on there are. But I have every intention of going back to find out.
SriPraPhai Thai
64-13 39th Ave 11
Woodside, Queens 11377
718 899-9599
Skyway Malaysian
11 Allen St (at Canal)
New York, NY 10002
212 625-1163
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Wednesday, July 30, 2008
Tour de Noodles
It has come to my attention that I eat a lot of noodles. Nobody really went out of their way to point this out to me, but in reviewing my diet this past week, I've noticed an abundance of pasta. I love me some carbs. I like bread, straight up. Rice is okay, too. I also live in fear that I will one day wake up and weigh 300 lbs. 
This is my version of Chinese Dan Dan noodles, which is basically an Asian version of spaghetti bolognese. Mine was mouth-inceratingly spicy, so tread lightly with hot bean sauce.
The finished product: goes well with beer.1/2 lb ground pork
1/2 cup peanut oil
1/4 cup chopped fresh ginger
1/4 cup chopped fresh garlic
2-3 tbsp hot bean sauce
2 tsp sugar
2 tbsp soy sauce
4 tbsp rice vinegar
1/2 cup chopped scallions
1 lb fresh egg noodles
1 tsp sesame oil
Chop the pork into an even finer mince.
In a wok or heavy pan over high heat, heat peanut oil. Add ginger and garlic and stir briefly, about 20 seconds. Add the pork and stir 2-3 min to separate the grains, but do not brown.
Meanwhile, boil (unsalted) water for the pasta.
When the pork has separated and changed color, add the bean sauce, sugar, soy sauce and vinegar. Cook, stirring often, 3-4 min. When the pork has cooked through, turn off heat and stir in scallions.
Boil noodles 3 1/2- 5 min. Drain and toss with sesame oil. Serve with meat sauce.
1/2 cup peanut oil
1/4 cup chopped fresh ginger
1/4 cup chopped fresh garlic
2-3 tbsp hot bean sauce
2 tsp sugar
2 tbsp soy sauce
4 tbsp rice vinegar
1/2 cup chopped scallions
1 lb fresh egg noodles
1 tsp sesame oil
Chop the pork into an even finer mince.
In a wok or heavy pan over high heat, heat peanut oil. Add ginger and garlic and stir briefly, about 20 seconds. Add the pork and stir 2-3 min to separate the grains, but do not brown.
Meanwhile, boil (unsalted) water for the pasta.
When the pork has separated and changed color, add the bean sauce, sugar, soy sauce and vinegar. Cook, stirring often, 3-4 min. When the pork has cooked through, turn off heat and stir in scallions.
Boil noodles 3 1/2- 5 min. Drain and toss with sesame oil. Serve with meat sauce.
It's your call on keeping the meat separate from the noodles. Whatever floats your boat. Also works well with peanuts, cucumbers, and/ or cilantro thrown in at the end.
Next up: Something a little lighter, perhaps, after all that pork. But I clearly have an Asian fixation. This is a Japanese dish called Otsu. It's ridiculously good, and one of the few things I actually follow a recipe for, unlike my ungodly Dan Dan concoction above. The recipe calls for tofu as the protein of choice, but I also like to use sliced avocado.
Tofu: My roommate likes it. I prefer avocado, aka "The Bacon of Fruit"
For the dressing:
Grated zest of 1 lemon
1-inch cube fresh ginger, peeled and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown rice vinegar
1/3 cup shoyu (soy) sauce
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
For the rest:
1 package soba noodles
1 package extra-firm tofu
1/4 cup chopped fresh cilantro
3 scallions, thinly sliced
1/2 cucumber, roughly chopped
toasted sesame seeds for garnish
Recipe adapted from Heidi Swanson, 101cookbooks.com
The dressing for otsu is really what makes it. It's perfect for summertime, and I use the leftovers on top of salads, rice, and other bland things.The final leg: Something not Asian. Remember my first post, about garlic scapes? Yeah, I'm still pretty into them. Despite my initial hesitation, I ended up making scape pesto last week. It was actually too strong by itself (a shock, given my abrasive-taste tendencies), so I blended in a can of cannellini beans to make a sort of pesto/hummus/pasta sauce/ spread thing. I then put this multi-hyphenated spread on top of fettucini, along with a nice healthy handful (or two) of grated Parm, and fried up some sweet onions for texture on top. That's it. No recipe. You should be able to figure this one out.
The cannellini beans give these noodles a great creamy feel without actually using any cream (don't get me wrong--the cheese didn't hurt, but I'd like to think the healthful properties of beans made up for some of that dairy goodness).
And that is all in my Tour de Noodles--for this week, anyway.
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