dumpling
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Posts posted by dumpling
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Wednesday
Chicken Shumai
Sesame Seed Pillows
Mongolian Beef
Butternut Squash Fries baked with Plugra, cardamom and salt and pepper
Broccoli and some leftover cauliflower
Soft Tofu with sweet ginger sauce with a fried cherry plum cream cheese wonton on top
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Tuesday
Gambas al Ajillo- Shrimp sauteed in President Butter with lots of garlic and a couple of dashes of red pepper flakes
Olive oil and garlic rustic ciabatta
Rigatoni al forno with ground turkey, Baby bellas, onion, fresh basil, garlic, red wine, and marinara sauce. Laced with ricotta and topped with parmesan.
Roasted Caulifower
Honey Carrots
Black Cherry Clafoutis
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Monday
Pork and Bitter Melon Dumplings
Subgum Wonton Soup
Stir Fried Tofu and Vegetables with Ginger, Basil and a hint of chili
Lop Cheong Fried Brown Rice
Assorted Dessert Plate- Maddelena Cookies, Sweet Fried Wontons with Cherry Plums and chocolate chip cookies
with
frozen yogurt
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Important note when you get to the restaurant-
The entryway is not at all clear. You will see the sign and mat be confused as to where it is. It is not down the stairs; It is actualyl in the apartment building to the right of the window. You walk up the stairs through the door and the entrance is the first white door on the left with no identifying things on it.
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Pan, I'm not recalling the name of the place at the moment but I believe it's on the corner of 38th Avenue and Prince; it's next to the parking lot in between 39th and 38th.
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I would tend to agree that Chinatown doesn't necessarily have a lot of creative new selections in that sense. Probably the best ones for that would be Sweet and Tart at 20 Mott St and Golden Unicorn. These places also have some other interesting things on their menu, particularly at Sweet n Tart. Their dim sum are generally very fresh and quite good.
There are also some places tthat you could explore in Queens-one place I recall that had some great pai gwot fan-some little spareribs and sauce steamed over rice.
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Made sweet wontons with dried plums with cherry essence with some cream cheese and sugar mixed in. Confectioner's on top and some of the strawberry port sauce on the side.
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BJL
Also be aware that if you go on a weekend it may be very busy depending on where you go. So for example if you were to show up at Jing Fong at 12:30 expecting to walk in and get a seat right away, especially at this time of year, I've got a bridge to sell you.
But you will usually get a better selection on the weekend. So my suggestion especially if you're going now is to get there early.
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Actually it does go back to about then, maybe a couple of years after. Yes I do recall that at one point it was considered the place to go, but that was at least in part due to the fact that 1)they had some history being there for so many years and I think being the first to serve dim sum and 2) there weren't all the places serving dim sum that there are now so they had limited competition.
The last time I went in there was 1982 and I realized that there were things other than food happening there. It was dank and unimpressive at that point.
I've heard things over the years from friends that would suggest to me that it hasn't improved or attracted more clientele.
I might be inclined to meet up you with there and check it out to see for myself.
I've the morbid curiousity of whether they are still engaging in other activities. But if they suck, another twenty year kibosh on them! And we'd have to go to someplace good afterward.
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In honor of New Year, we had some dumplings- we had xiaolongbao. Some dessert fried dumplings that I made with cherry essence dried plums and cream cheese filling. Sprinkled with confectioner's sugar.
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HSF stands for "Hee See Feung". Used to be a good place but haven't been in there in years.
Nom Wah never had any people in it and deservedly so.
Haven't been in Golden Unicorn in a while but was excellent albeit somewhat more expensive than some of the others.
Jing Fong is great, one of the places I like to hang,
but they will be closed for renovation from February 2 for three months.
Sweet and Tart(at 20 Mott Street, not the Sweet and Tart Cafe which is also on Mott Street), Oriental Pearl -both good and reliable
Could also try 88(used to be known as Triple 8).
Dim Sum after three- Sun Hop Shing(basic not fancy stuff but solid offerings and nice accompanying noodle dishes).
For your first time(be still my heart, a virgin!) there are certain classics that you must get.
Ha Gow-little transparent dough shrimp dumplings
Siu Mai-get a pork siu mai-"cook and sell" dumpling
Char Siu Bao-roast pork bun. You can get these steamed or baked.
Other things I would recommend- Sai Choy Ngau Yuk-Beef balls(looks like three meatballs) served with a piece of watercress and worchestershire sauce.
Pai Gwot-little plate of steamed spareribs with broth with black beans
Seen Joke Guen- Bean Curd skin wrapped around assorted meat and vegetables
Generally you would also have noodles at the end of the meal. Get a "pan fried noodles" that would come with chicken, shrimp, mixed seafood or beef. Also know as Guang Dong "Cantonese style" Chow mein.
If you can find it get the little soup served with a dumpling of mixed seafood in it(exact name of dish is escaping me at the moment), snap it up. One of my personal faves but goes very quickly. It's usually served with black vinegar.
Depending on where you go you may also be able to find some soup dumplings, i.e. dumplings that you have to eat with a Chinese soup spoon because of all the juice inside when you bite into them. They are called xiaolongbao. But the best ones are usually not in the Southern dim sum houses. Rather they are in the Shanghai-oriented places.
Hope this helps.
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Where does one find this Sabrett brand of hot dogs??
At the butcher or at the supermarket or both??
(Hello to Hannah, from another Eddie Izzard fan !!!)
On the street actually.
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Went to New Green Bo recently with a friend. For whatever reason just had never been a place I went into in the past but I thought I'd give it a shot based on comment here. In a word, feh! The soup dumplings looked and tasted like they had been left out for a while after they were made, and then they were frozen. The component parts were there for a good dumpling but the care in the handling was not. So the crab roe on the top was really hard and kind of a turn off. The wintermelon soup we had had no real body to the broth, and was just okay at best. The service was inattentive despite the fact that we were virtually the only customers there. Not an auspicious meal at all, and not real hot to return.
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There's a new place named Chakra on Rt 4 just as at 208 in the vicinity of the Garden State Plaza. The place that used to be there was called Bisque, I think. It purports to serve "New American cuisine". Has anyone tried it yet?
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First full day of Chinese New Year! Gung hey fa choy! Did anyone celebrate? Chi fan ma?(What'd you do/eat?).
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Cheesecake tart with strawberry port glaze
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But I'm sure that every Sikh you made was good enough to Singh.
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There you go. Best bribe takes it.
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Hey Jake thanks. We'll have to consider the judging criteria.
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Hope the chiro did some good and you're feeling better.
Where are you going to eat in the city?
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I volunteer to be the judge of the butt contest. Of course I would swear to be fair and honest but would need good and proper viewing of the butts to make an informed opinion. I do admire your butt, Al/Mike.
Of course, as a woman I'm entitled to be fickle and change my mind unless bribed with the proper incentive. Is the Vietnamese beef dish you make bo luc lac? That could be the right incentive.Do you know about the Chinese New Year thing we're having in N.J. on Sunday? If you're going to be up in the area and are interested, ask Rachel if there's still room. Short hop across the river for what promises to be a great meal.
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Tuesday-
In Honor of my best friend's birthday, We had some of the family assembled.
Coconut Beer Battered Shrimp, with a lime ginger honey mustard mayo sauce
(very nice!). Made the shrimp without batter for myself and my dad, the batter without shrimp for my Mother and the battered shrimp for the normal people who can eat everything
Vegetable Spring Rolls with bean thread noodles, black mushrooms, carrots, scallions, julienned broccoli, cilantro, sesame seeds, sesame oil, sugar and a little hoisin. Served with nac mam.
Chicken Balls with Honey Lychee Mango Sauce- Some of the chicken balls were rolled in crushed walnuts, some not. So I made some spinach with salt, sugar and sesame oil, plated that, then alternated- ringing the spinach- the balls and a little of the vegetable mix from the spring rolls. A little vegetable mix in the center with cilantro garnish. Then, had the sauce on the side(Mangos and Lychees with a sweet chili sauce). The presentation was very attractive(Have to start putting pictures up!).
Brown Rice
People basically didn't pay attention to what sauce was supposed to go with what dish; my mother put the sweet chili sauce on everything. But actually the sauces did seem to go with everything.
Cheesecake Tart with Strawberry Port Glaze- My mother thought that this was one of the best desserts she's had in recent memory, and she is definitely into sweets. The cheesecake seemed to firm up very quickly, and was light and airy while at the same time being wonderfully creamy(I had a little teaspoonful). More mousselike than cakelike but still firm enough. The glaze was not so much a glaze as a sauce but was marvelous with the port wine, having a truly fragrant body to it.
Little labor intensive for a weekday meal but worth it.
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Doing a cheesecake with strawberry port glaze tonight-will see how it turns out.
May try my version of an icebox cake tomorrow or the next day.
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Everyone's dinners sounded particularly tasty tonight!
Oatmeal, sounds like a good effort on the Southern fare-can I come eat with you?
Monday dinner
Rigatoni Al Forno with ground turkey, mushrooms, onions, spices, ricotta, parmesan, and a porcini tomato sauce
Suzilightning's Mashed Limas(Thanks Suzi!) to go with some fluffy flakey biscuits
Baked and quartered artichoke hearts
Roasted Apricots with Carmelized Raw Sugar and Pine Nuts, with a cherry sauce.
Also to accompany the apricots and cherries, made Maddelena cookie sandwiches stuffed with cherry preserves, topped with confectioner's sugar.
Dinner! 2004
in Cooking
Posted
Thursday
Some nice flakey biscuits
Chicken in red wine with chicken broth, shallots and mushrooms. Mmm.
Mashed potatoes with butter, milk, salt and pepper
Brittany mix of French beans
Apple Tarte Tatin