Tutti Matti brings Calabria and Sicily together via the magic of pasta.
Growing up in an Italian-American household the product of Sicilian and Calabrian heritage, I didn’t learn much proper Italian. My language lessons were limited to staizitt’ and the like. Thus it’s not surprising that when I first heard of the maccheroncini dello stretto at Long Island City’s Tutti Matti, I assumed the name meant “little macaroni of the street.” This assumption was aided by a spicy seafood flavor that called to mind spaghetti alla puttanesca. After all it doesn’t get more street than the whore’s pasta. (more…)
Sticky rice for all the offal lovers in the house.
A few months ago I made my first ever Chinese New Year’s resolution: eat more Taiwanese food. Lucky for me Taiwanese Gourmet is just a few subway stops away from C+M headquarters. I’ve slowly been eating my way through the Elmhurst eatery’s menu. Recently I started exploring the vast selection of offal. There are more than half a dozen preparations of intestines, including two varieties of goose innards. One of my favorites is something that goes by the Chinese name da chang bao xiao chang, which translates loosely to big intestine wrapping little intestine.
“The Chinese name doesn’t describe anything about the food,” Taiwanese Gourmet’s manager, Alvin Chen told me explaining that the dish consists of a glutinous rice stuffed pig intestine that’s been steamed and sliced. A disc of Taiwanese pork sausage is then placed between each slice. (more…)
Seafood sticky rice balls are gloriously golden brown.
The menu at Diverse Dim Sum is as advertised, running to some 30 items, including various pancakes, noodles, dumplings, and other snacks. The soup dumplings at the oddly named Shanghai xiao chi specialist are so good—thin of skin and fragrant of broth—that I’ve sampled hardly anything else on the menu.
I’d been hearing great things about the seafood sticky rice ball ($3), so the other night a carb craving friend and I decided to have it as a sidecar to an order of xiao long bao.Hai xian zi fan gao, as they’re known in Chinese, come two an order and they’re more blocks than balls.
“Chinese pizza,” the lady behind the counter said as she presented the pair of golden brown slabs. (more…)
“Wow, where’d you get that?” I said to my new friend Mike as he presented a jazzy looking bowl of wavy hand-pulled noodles bobbing with Chinese chitterlings and pickled mustard greens in a crimson broth. “Over there,” he said waving a hand toward Guchun Private Kitchen.
I love Guchun for its chao bing.The Northern Chinese specialty substitutes strips of flatbread for noodles to such great effect that I’d never even given the la mian so much as a second look, so I was glad that Mike, a first-time visitor to New York Food Court, had sussed it out. (more…)
I’d cross the road for Tangra Masala’s Hakka hot chicken.
Hot chicken, a cayenne-infused Nashville specialty, has been having a bit of a moment lately in New York City and at large. Heck there’s a even a version being served at KFC. I’ve yet to try the red-tinged Tennessee take on fried chicken, but here in Queens I had the pleasure of discovering something I’ve dubbed Hakka hot chicken. I found it at Tangra Masala an Elmhurst joint specializing in fiery Indian-Chinese cuisine. The dish of hacked up bits of fried bird sauced in a glaze that marries the flavors of chili, soy sauce, vinegar, and garlic is not to be confused with the Indian-Chinese classic, chili chicken. (more…)
A mess of delicious Malaysian noodles from PappaRich.
One of the first things my father taught me about Chinatown is that it’s always changing, always evolving in new and delicious ways. That’s as true of Hong Kong and Macau as it is of Manhattan—the old man’s stomping grounds—and Flushing—my stomping grounds. One Fulton Square, a newish mixed use development is at the forefront of these changes in Flushing. It contains more than a dozen eateries ranging from high-end sushi (Iki) and Sichuan (Szechuan Mountain House) to specialty coffee (Presso). PappaRich, the second U.S. outpost of a Malaysian chain, is the latest addition to what’s fast becoming an Asian Times Square. (more…)
Sisilog is an offal lover’s dream breakfast. Photo: Sherri Tiesi
There’s nothing quite as satisfying as good breakfast, whether kari laksa or straight up all-American eggs and bacon. Filipino breakfast though, with its catalogue of silogs takes the morning meal game to a whole new level. Silog is a portmanteau of sinagang (fried rice) and itlog (egg). Thus longsilog is sweet pork longanisa sausage and eggs and dasilog, stars dried mikfish. The latter was my favorite until I discovered sisilog, which takes the porky offal extravaganza that is sizzling sisig and turns it into breakfast.
“Breakfast Served All Day!” exclaims the menu at Woodside’s House of Inasal. Scanning the list I immediately knew I was going to order the sisilog ($15.95). After all, why settle for pork sausage and eggs when you can have a fry-up of pork belly, liver, onions, and green chilies? (more…)
Pozole, the Mexican pork and hominy soup is a renowned hangover cure. Like many of the best such remedies—Korea’s samgyetang and seolleongtang come to mind—it’s a season it yourself situation. Served with diced onion, cilantro, and lime as well as shakers of oregano and red pepper it’s a nice pick-me-up. I like the pork and corn concoction well enough, but no matter how much seasoning I add it never has the incendiary heat I so often crave. That’s why I’m glad I happened upon pozole rojo at Taqueria Coatzingo. (more…)
C-momo come with onions and peppers, just like Tex-Mex fajitas.
I’ve often thought of the sizzle platter—a cast iron oval set in a wooden block—as a gimmick. Designed to make diners ooh and aah with its sputtering and hissing, it’s akin to fried ice cream or the show put on by a teppanyaki grill man. I can count the number of times I’ve ordered sizzling fajitas, precisely once. But when I heard of the sizzling C-momo at Spicy Tibet I couldn’t resist. Whether fried or chive-filled I have a weakness for the dumplings that are the hamburgers of the Himalayas. (more…)
“So it’s a bowl of rice and a soup with any of these?” I asked the waitress at Zabb Elee as I perused the 20-deep roster of rice soup that runs from such items as “salted eggs spicy salad” and “pickled cabbage spicy salad” to “ground pork omelet” and “deep fried pork with garlic and pepper.” I went with the latter and chose pandanus rice, not sure whether I’d be delivered a soup with spicy pork in it or not. (more…)