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Ethnic Eats

Shrimp and Watercress Dumpling

“All the food that you should eat!”

NEW YORK CITY NOVEMBER 2011

By Stella Dacuma Schour

Dimsum All Day! Everyday at Nom Wah Tea Parlor
Call it pure luck – the place I wanted to take my husband to was closed that day. A couple of doors down and I noticed that Nom Wah looked welcoming and pleasant inside. My husband was apprehensive, I was extremely excited. Upon seating, we were greeted with a nice table setting. Ordering was a real joy. Not only d
Ethnic Eats

Shrimp and Watercress Dumpling

“All the food that you should eat!”

NEW YORK CITY NOVEMBER 2011

By Stella Dacuma Schour

Dimsum All Day! Everyday at Nom Wah Tea Parlor
Call it pure luck – the place I wanted to take my husband to was closed that day. A couple of doors down and I noticed that Nom Wah looked welcoming and pleasant inside. My husband was apprehensive, I was extremely excited. Upon seating, we were greeted with a nice table setting. Ordering was a real joy. Not only d

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Published by: Stella Dacuma Schour on Mar 24, 2012
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Doyers St, Chinatown, NY.
When I rst saw this street, I
fell in love because I felt like Iwas in some back alley in HongKong. My interest got furtherpiqued after I saw the NomWah Tea Parlor Storefront.I have been walking pastNom Wah for years but Iwas always afraid to go in.Back then, it was very dimlylit and it really gave me theimpression that there was adimsum nazi inside. It also feltlike it had one of those secretmenus that you can’t read andyou just must know what toorder all the time.They did a few tweaks andmade it brighter. I think (evenif i never went in before), theystayed true to what they usedto look like. Nom Wah nowlooks like this.Call it pure luck – the placeI wanted to take my husbandto was closed that day. Acouple of doors down and Inoticed that Nom Wah lookedwelcoming and pleasantinside. My husband wasapprehensive, I was extremelyexcited.Upon seating, we weregreeted with a nice tablesetting. Ordering was a real joy.Not only do they have a cool
photo menu - but the waitsta
will hand you another piece ofpaper and a pen where you tick 
o the dishes you want. The
design is seamless and veryorganized so you know that#35 on the menu will be #35 onthat piece of paper.This order sheet reminds meof the piece of paper that getsstamped by the dimsum cartlady as she writes everything
you got o her cart in Chinese
characters.As this is a Tea Parlor, theirtea menu is quite extensive.I highly commend that eachtea has a good description.
This was denitely my I learn
something new everydaymoment.I was truly excited with allof my dishes to come. One byone, they did.And one by one, theydid not fail to amaze me.Everything I had was good!I have more reasons to lovethem! They are open everyday,and they serve dimsum all day!Mr. Wilson Tang, Thank Youfor allowing me to enjoy greatdimsum without waking upearly on a weekend and craningmy neck for the Har Gow Lady.
Everyday at Nom Wah Tea ParlorDimsum All Day!
“All the food thatyou should eat!”
NEW YORK CITYNOVEMBER 2011
Photos by: Stella Dacuma SchourBy Stella Dacuma Schour
Shrimp and Watercress DumplingStuffed Eggplant Har Gow (Shrimp Dumplings)Nom Wah Storefront, 13 Doyers Street, Chinatown NYCSteamed Soup Dumplings
 
thnic E  E  at
 
How to Eat Pho: In Photos
Text and Photos By Stella Dacuma Schour
Papri Chaat Assembly
Text and Photos By Stella Dacuma Schour
Buets are usually easy to navigate
– a papri chat is one part of the Indian
 buet that needs quite a bit of a lesson
in assembly. This dish is suited to thetaste of the one who is going to eat itand has as many permutations as alottery number combination. Whilesome papri chat spreads are better thanothers, here’s a general idea of makingyour own.
First make a layer of the crunchy stuff.Add some cubed potatoes anchickpeas/garbanzos.
 Add some chicken cauliower mix.
When I rst encountered pho, I
didn’t understand why it has a cultfollowing. it was bland, and i just didn’tget it - yet.Asians, for the most part - take pridein self-seasoning. We love condiments.We urge you to make it your own. Pho,is just like that.
 At Vietnamese restaurants, they give you your bowl of Pho, a platter of beansprouts, basil leaves and lemon. Squeezethe lemon, tear your basil leaves into pieces and put your bean sprouts in(if you have never had them, they are
tasteless. they are there for texture).
There will be an abundance of condiments on your table, so squirt somehoisin sauceand some Sriracha to taste.
Remember, you can add but you can’t take away.
Mix a little bit, and hide your bean
sprouts under your noodles so it cooks.You’ll know it is ready if the “plant-y” taste is gone, or your soup has lowered itstemperature to a comfy slurpable temp.
When I rst encountered pho,I didn’t understand why it hasa cult following. it was bland,and i just didn’t get it - yet.
 
Filipino Food:Fiesta Before Siesta
Contraryto Filipinocustom, I ateat Maharlika bymyself. My husband’seating schedule and work scheduledoes not coincide with their 11am-3pmweekends only schedule inside RestoLeon, and I was just hungry. Seatedat the bar, I was perusing the menuand having such a hard time deciding
 between the sisig and the stued
chicken wings. I said to the bartender,“I’m torn.” Extending his hand, heanswers “I’m Enzo.” With nice, warm
and friendly sta, Maharlika is truly a
 blessing for solo diners.While waiting for my food, Imunched on cracker nuts. They arepeanuts encased with a crunchy coating
and some garlic avoring. I know they
visually remind you of whole chickpeas but they are far from it.True to the activity of weekend brunching, I had a glass of KalamansiMimosa.Kalamansi is thePhilippine Lemon.The drink isrefreshing andonly has a hintof it in the end.This drink roundsout the whole mealperfectly.The Pampangan-StyleSizzling Sisig with Egg andGarlic Rice was good. Totallywhat I expected it to be. The riceis garlicky good!Sisig has been part of the FilipinoCuisine way before snout to tail dininghas achieved its present status in theUS culinary scene. In it is pork belly,pig snout and ears. Some versions addliver, but truth is its all minced thatyou don’t even see it resembling anyof the mentioned pork parts. The eggthat goes on top of it is perfectly runny- when you mix it up (and you should!)the egg gets cooked and it just becomesheavenly.Sisig started out as “drinkingfood.” The drinking culture in thePhilippines is about drinking andeating “pulutan.” Pulutan – looselytranslated is “something to pick on.” Something like tapas. I amspeculating that this is broughtabout the Spain’s ColonialEra. (Thanks, Spain!) Sinceit is good, and we likeeating EVERYTHINGwith plain white rice,it just became ameal.This sisigwins my heartout of all theversions allover Manhattan,Queens and New Jersey becausethey provide thetables with this MaggiSeasoning. You have to tasteit to understand it, but it is betterthan soy sauce. I should also haveasked some Tabasco sauce for my sisig but I was just over the moon for this bottle of condiment.
Stued Chicken Wings! Aaaah. This
is their take on Chicken Adobo. Thisis very good. If you don’t know whatadobo is, Sam Sifton have waxedlyrical about it in the New York Times.I am so glad that they allowed meto order this as a side dish. See?
 Maharlika truly is a gem for solo diners who want to
eat an entrée and a half.
(Funny enough, the maitre d’thought that there were two peopledining. LOL)
The dish is “chicken stued
with chicken.” In tagalog, wecall this process of cooking“relleno.” (We also do this with
whole chickens, whole milksh and
sometimes lechon)Dining in Maharlika isdining likeroyaltyminus the royal prices.I have only managedto elevate my bill bygetting extra entreeand the mimosa.The entree in itselfis a very goodsized meal. I took home what was
left of my Stued
Chicken Wings andSisig. Leftovers ofHappiness!
Text and Photos By Stella Dacuma Schour
 Add some Tamarind SauceAdd Some Yougurt and Mint SauceAnd some of the red stuff with the onionsFinish it off with Tamarind Sauce! Mmm.
This dish is suited to the taste of the one who is going to eat itand has as many permutations as a lottery number combination.
Left: Knorr Liquid Seasoning.Bottom:Pampangan-StyleSisigGarlic Fried RiceStuffed Chicken WingsCracker Nuts

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