Just spicy enough to keep me coming back for more.
My love of spicy food is hereditary, passed on by a father who loved everything from Tabasco to Taco Bell Fire sauce. There are, however, some things that are too hot for my cast iron palate. Many fall into the category of “dare you to try” dishes or extreme hot sauces. (more…)
“Let’s go for Thai,” I said to my pal Adrian the other day. “I’ve got a place over on Woodside Avenue,” he said. Never one to trust another’s taste in Thai, I countered with a better place also on Woodside. “Oh, no not that big place, that won’t do,” he said. “No not Sripraphai,” I said. And that’s how we wound up at Thailand’s Center Point where I discovered something called Over the Rainbow ($13.95).
It had been months since I’d visited Aom “Annie” Phinphatthakul’s cute little spot. And I was eager to see what new creations would be highlighted in multicolored chalk on the specials board. And then I saw it: “Over the Rainbow, diced crispy fish with Thai herbs in special spicy lime.” (more…)
Bonjuk serves one thing and one thing only, Korean rice porridge.
The real K-town in New York City is in Queens, stretching for about five miles from Northern Boulevard and Union Street in Flushing all the way out to Manhasset. This vast K-tropolis is lined with dozens of BBQ restaurants, kimbap joints, large Korean supermarkets, fried chicken spots, a store that sells Korean stone beds, and even a Korean-run Third Wave espresso bar. There are so many places it would take an entire lifetime to document them all. Today C+M’s K-tropolis takes a look at Bonjuk, a Korean porridge specialist. (more…)
“What’s in those jars?” I asked my pal Rojina at Dhaulaghiri Kitchen the other night. “Oh that’s very spicy, Nepali people eat it with their thali,” she replied. She knows me as someone who does not shy away from the heat of chili peppers. In fact she’d just taught me how to make the popular snack sandheko waiwai and was amazed at how much red pepper powder I added. So when she characterized dalle pickle as “very spicy” I knew it must be no joke. (more…)
There’s a reason miang kana is number one on the chef’ specialties.
“Do you have miang kum?” I asked the chef of Ploy Thai. She was chatting outside the kitchen door chatting with her staff. I don’t usually accost chefs while the gates are still down, but I didn’t want to disappoint my friends who were joining me for a Thai food crawl in Elmhurst. My Thai is beyond limited, but I definitely heard her say something with the word miang. I was very excited to introduce my pals to the savory flavor bomb that is miang kum—dried shrimp, tiny skin on lime wedges, chilies, peanuts, dried shredded coconut, and a sugary fish sauce spiked paste—designed to be wrapped up in a leaf and enjoyed. (more…)
Green bean sheet jelly with red oil, for vegetarians and chiliheads alike.
To a certain kind of Chinese food aficionado the very mention of Fu Run conjures up three words: Muslim lamb chop. And it is well that it should. For the ruddy rack of lamb that’s been braised, deep fried and rolled in cumin and sesame is truly spectacular. When I showed Dave Beran the executive chef of Next around downtown Flushing a while back he told me he wanted to take it easy on cumin forward dishes. I insisted the Muslim lamb chop was a must-eat, and he relented, and was glad to have done so. As a card carrying carnivore I am loath to admit two of my favorite dishes from our Fu Run meal were vegetarian. (more…)
Spiced correctly, sandheko waiwai is one of the fieriest snacks around.
Welcome to the eighth installment of C+M’s ongoing series of audio guides on how to order authentically spicy food in ethnic restaurants. As a service to C+M readers Anne Noyes Saini has been compiling a series of audio guides demonstrating phrases in several relevant languages, which can be used to navigate ordering situations fraught with tricky cultural and language barriers. Today a primer from Kamala Gauchan chef and owner of Dhaulagiri Kitchen in Jackson Heights on how to make sure your Nepali fare brings enough fire to melt the Himalayas. (more…)
China’s Hunan province is renowned for its fiery cuisine, so much so that’s there’s even a classic folk song “La Mei Zi,” or “spicy girl,”from the region. A savvy C+M reader tipped me off to this rousing video by superstar Chinese soprano Song Zuying. Much as I enjoy hearing her sing the title refrain I am even more amused by the proliferation of hot peppers and the reckless abandon with which they are handled. There’s enough chili peppers in this video to keep the Sriracha plant in business for a year.
Welcome to the seventh installment of C+M’s ongoing series of audio guides on how to order authentically spicy food in ethnic restaurants. As a service to C+M readers Anne Noyes Saini has been compiling a series of audio guides demonstrating phrases in several relevant languages, which can be used to navigate ordering situations fraught with tricky cultural and language barriers.
Today a primer from Kedija Sraje of Brooklyn’s Bunna Cafe on how to order authentically spicy Ethiopian food. Kedija hails from Addis Ababa. “I think Ethiopian food is the spiciest compared to other parts of Africa.” Check out today’s lesson to make sure that next time you tear into that injera bread you’re dipping it into food that brings the heat. (more…)
Peruvian hot sauce and Taiwanese chicken, together at last.
For years Queens,which is renowned for offering food from all over the world, was sorely lacking in one area; the bánh mì,or Vietnamese sandwich. All that changed when JoJu Modern Vietnamese Sandwiches opened a few years ago. The Elmhurst shop offers a whopping 17 varieties of bánh mì. The 17th sandwich on that lineup, which includes everything from pork belly to green eggs and ham, is perhaps tastiest of all. It’s certainly the most modern and the most Queens of them all. The Lin-Sanity ($5.99) is a tribute to one-time Knicks superstar Jeremy Lin. It marries his Taiwanese heritage with one of the tastiest cuisines Queens has to offer, Peruvian. (more…)