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…)
Bear’s Russian ramen sings with the flavors of Siberia.
When cold and flu season hit, chicken soup’s the order of the day. There’s a reason they call chicken soup Jewish penicillin. Lucky for me there are two places just a matzo ball’s throw from my house to get to an excellent bowl. In Queens every culture has its own version of chicken soup: Indonesian soto ayam hued yellow with turmeric and spiked with fiery sambal and lime, Korean samgyetang enriched with ginseng and garlic, and Filipino tinalong manok singing with ginger are just a few of my favorites. Now thanks to Natasha Pogrebinsky’s Bear I can add Mother Russia to the list of cold busters.(more…)
Half the fun of Plant Love House’s pad thai is mixing the ingredients together.
“You ordered pad thai!!??” one of the chef’s daughters at Plant Love House exclaimed last night. “That’s not like you,” she countered when asked why she reacted with such shock. She’s rights, it’s not like me at all. I can probably count the number of times I’ve ordered the dish. The last time was over two years ago at Andy Ricker’s now shuttered Pok Pok Phat Thai. I like to think of it as the sweet and sour pork of Thai cuisine. It’s a “real dish” in Thai cuisine—just as sweet and sour pork is in China’s Dongbei region—that’s been Americanized.
I’ve eaten my way through most of the items, including the lovely noodle soups, on the menu at this family run joint in Elmhurst’s Thai Town, and have enjoyed most everything I tried from the specials board. So when I saw pad thai listed as a special I had a hunch it would be pretty good. (more…)
Lhasa Fast Food is a favorite stop on my Himalayan Heights Food Tour. Tucked away behind a cell phone store, it’s a veritable Shangrila of Tibetan cooking. Last year the hidden restaurant’s beef dumplings took home the coveted Golden Momo, the trophy awarded to the best momo in the annual Momo Crawl. Juicy and scented with Sichuan peppercorn and Chinese celery the little packages are made to order and well worth the wait. The other day I discovered a secret momo being served at this momo speakeasy: chu-tse momo.(more…)
Gemmeli were a childhood favorite for Mamma Gianna Cerbone of Manducatis Rustica.
This year marks the 100th birthday of Ronzoni, the venerable pasta maker that was started by one Emanuele Ronzoni in 1915. To celebrate its centennial the company chose a chef from each New York City’s borough to be the face of Ronzoni. When I received an e-mail stating that Chef Gianna ‘Mamma Gianna’ Cerbone of Manducatis Rustica was named the Ronzoni chef for Queens, I couldn’t help but smile, her restaurant is one of my favorite Italian spots, and, just like Ronzoni, she got her start in Long Island City, Queens. (more…)
Asian Taste 86’s soto ayam topped with shrimpy-garlicky koya powder.
“Ah yes I remember you from last time,” the waitress from Asian Taste 86 said. “Soto ayam, with lots of sambal.” Last time was a month ago when I had a cold and had come seeking comfort in the form of the yellow Indonesian chicken soup known as soto ayam. When I have a cold I tend to subsist on matzo ball soup from Knish Nosh and gingery chicken and rice soup spiked with plenty of garlic and chilies from Eim Khao Man Gai. Usually I reach a point where I bring out the big guns, like a bowl of the Indonesian chicken soup, with plenty of fiery sambal and lime. (more…)