Until very recently I’ve always thought Little House Cafe—with its yellow and red awning that reads “Bubble Tea. Bakery. Teriyaki Express. Asian Cuisine” —was just another of Elmhurst’s many bubble tea spots. Despite appearances Little House is actually a stealth Malaysian restaurant, with a very big secret, a jumbo curry chicken bun the size of my head.
I learned about it from a breathless Instagram post: “The first unique and delicious handmade ‘Jumbo Curry Chicken Bun’ in the United States- Only from us!!” The other day I stopped by hoping to try the jia li mian bao ji, as it’s known in Chinese. (more…)
A potage of poultry and potatoes sits atop a bed of hand-pulled noodles.
Dà pán jī—or “big tray of chicken” is a Henanese dish I’ve been meaning to try for some time. I’d forgotten all about dà pán jī until I started seeing it at the New World Mall Food Court, notably at the purple curvilinear stand Stew where it goes by the rather ungainly yet specific English name “chicken potato noodle.” For an additional four bucks one can procure beef, lamb, or fish potato noodle. As I snapped a photo of the Chinese language sign for the dish, which shows Stew’s chef giving a thumbs up and some characters that likely translate to “Best big tray of chicken in the free world,” my friend from the neighboring Stall No. 28 waved me over. (more…)
Disks of crunchy fried taro make for a nice starter.
My recent Thai fried chicken skin mitzvah has made curious about Sripraphai. Ever since the Woodside eatery hit the big time, I’ve avoided it like the plague. (Actually that’s not quite true, about once a month I check out the prepared foods and desserts near the front counter. That’s how I knew about the fried chicken skin.) I liked it better when it was barely one stark fluorescent-lit storefront wide and there was no wait for a table on a Friday night. So the other day I decided to have lunch there with a buddy. As we perused the encyclopedic menu, I told my pal how the old bill of fare used to be a loose-leaf binder complete with photos.
I was going to get a fiery jungle curry and a papaya salad like I used to back in the day. Instead I went with something a bit mellower. For a starter I had the fried shredded taro ($7.00), circular tangles of tuber with a peanut dipping sauce and sweet chili sauce. They were pleasantly crunchy and fun to eat. (more…)
A quick and easy way to get a Singapore curry la mian fix.
One of my favorite Southeast Asian dishes is kari laksa, a spicy and creamy soup enriched with coconut milk, popular in Singapore and Malaysia. I like to get it at the “night market” counter at Curry Leaves in Flushing. Sometimes I don’t want to get up at 6 a.m. for noodle soup, though. That’s why I’m glad that I picked up a package of Prima Taste Singapore Curry La Mian at Old Town Asia Market.
The la mian kit contained two brown packages “(A) Curry Paste” and “(B) Curry Premix.” The instructions said to add (A) to the water first. When I saw the vibrant orange paste, I knew was in for a treat. Even uncooked it had a distinctly funky aroma of curry, shrimp paste, and other SEA aromatics like ginger and lemon grass. Envelope B contained a white powder which I soon learned was dehydrated coconut milk. After some stirring and letting it come to a boil, I added the noodles. For the last few minutes of the boil I added some prepackaged tuna fish. (more…)