Shanghai Lunch - Shanghai Garden Restaurant

*updated*

Looking for delicious Shanghai cuisine?

This little hole in the wall down in Chinatown is where we like to go sometimes. It is a very small space with booths and connecting tables. It might be a little wait but it's worth it.

The service is good,very nice and attentive.

Shanghai Garden Cuisine

14A Elizabeth Street

New York, NY 10013

Chinatown 212-964-5640

menu

Chilled Combination Dish :

marinated jelly fish - crunchy and fresh on the palette

boneless pig's trotter - taste like pastrami with gelatinous texture

drunken chicken - a nice pungent wine flavor with a fresh finish....what more can I say?

* this dish can be fun and tasty if you're on the adventurous side and

it's a perfect starter*

Another one of my favorite Shanghai dishes :

Stir Fried Rice Cakes with Shredded Pork, Preserved Vegetables and Bamboo shoots

The nice and chewy rice cakes with the crunchy texture from the bamboo shoots blends nicely with pickled and sweet vegetables. Sounds nice right?

Deep Fried Jumbo Shrimp with Mayo and caramelize walnuts.
They were huge, crunchy to bouncy with each bite.
Succulent shrimp we have here, so good..

 Wonton with hot chili and garlic sauce 

This was okay....they were too big for my liking and the sauce seem sweet then tangy

but might work for you

Who would like to join us next time?

Chinese New Year Celebration Feast

Chinese New Year

2010

Mama Ng's Menu

Lucky Soup - Pork, bean sheet, black eye peas, dried oysters and fat choi ( moss )

not sure where it comes from but its supposed to be lucky.

Braised Mushroom and Oyster

Quick Stir fry Snow peas with Bean noodles.

Poached Chicken served with Oyster Sauce and Hot Mustard

Poached Salted Pork Belly

Steamed Talapia with Ginger, Scallion and Soy Sauce

there is more.......

Annie and I made a Savory Tong Yuen Soup.

Ingredient A - Daikon - Roast Pork (Char Siu) - Chinese wine pork sausage (Lap Churn )- Scallion/Cilantro including stems

all chopped to bite size

Glutinous Rice Flour 2lbs

1. Put flour into bowl and when adding water make sure you make a well in the center,that way the flour does not puff out of the bowl. Work the flour with small amount of water , knead until right texture.

2. Roll into rolls and divide them into individual pieces. Start rolling into balls

( Annie is a professional! rolling 2 at once...i tried but no luck ....show off)

4. Put the balls into a pot of simmering water, they will float once done, then transfer into another pot of room temperature water.

* Mama Ng had made the stock the night before with chicken and pork bones*

Add Ingredients A except for the Roast Pork / Small portion of the scallion/cilantro into the stock and bring to boil let simmer for 20 minutes then add the rice balls, simmer for another 20 minutes.

Serve into bowl, add the freshly chopped scallion/cilantro and Roast Pork.

Soy sauce and white pepper on the side for dipping, you can also added some into the soup directly.

It was almost perfect .....

we forgot 2 most important ingredients, Shitake Mushroom and Celery Leaves!

which gives the broth it's deep flavors.

So here we shared our celebration for the Year 2010 with this wonderful feast.

Posted a bit late but hey......Gong Hay Fat Choi everyone!

My Obsession with Xiao Long Bao - Soup Dumplings

I've recently registered on Chow's Food Site and it is great!
Today I came across one of my favorite comfort snacks.... Soup Dumplings!
Chef and Author, Andrea Nguyan shares one of her favorite places to have soup dumplings. See how they are made perfectly and also her style of eating these little juicy dumplings*
Video Below:

The Perfect Soup Dumpling : Steamy on the outside, juicy on the inside - CHOW

** seeing such perfect delicate dumplings makes me want to cry with joy**

This little one is from Grand Sichaun.

Previous post * Here*

**If you can add something to the Soup Dumpling recipe, what would it be?

I would love a hint of cilantro...yum

Sunday Lunch - Shanghai Nice Green Bo

Nice Green Bo Restaurant, Have any of you tried this place yet? I mentioned on one of my earlier post that Goodies Restaurant was one of my favorite for soup dumplings but sadly they relocated out of Chinatown. Here I discovered my new Goodies right on Bayard St between Mott and Elizabeth Street.

As you walk in you will be introduced to the lovely smell of the soup dumplings steaming on the right.

Look at this perfect little dumpling !

We also ordered the Drunken Chicken, chilled marinated chicken with wine. Geoff thought it might be sherry instead of wine since the taste reminded him of Christmas. Funny enough it did kind of feel like the holidays with all the Chinese musical toys playing right outside of the restaurant.

Ding dinnng ding dong dinnng ding dong.....

-Chilled Marinated Goose web with chili sesame oil /vinegar tossed with celery, nice and refreshing!

Final dish arrives , Shrimp fried rice - it was ok the rice was fried well but the shrimp was disappointing.

Waitress asked if we like the rice "white or soy". We chose soy but I should've chosen white which probably is lighter without the soy ( you can always add the soy yourself) . Nice to have options.
I wonder how the NYC Dumpling Festival went?

Nice Green Bo Shanghai Restaurant - Click for the full MENU *

* just found a recipe for the drunken chicken!!! very similair to the Hoi Nam recipe

slow poached then steam with seasoning until done then shock with ice and marinate with wine for 24 hrs in the fridge. I might try it with a smaller bird - Cornish hen...

I knew she would have it ...wonderful blog :http://rasamalaysia.com/drunken-chicken/

Saturday Lunch - Grand Sichuan

Going to share on what we had for lunch the past Saturday.
We had a very busy morning, so busy we skipped breakfast and a little pass noon , we were ready for lunch! and decided to go some where in the neighborhood.

We felt we needed to reward ourselve for being super busy with house stuff .....and in the mood for comfort food so......of course .....mmmm soup dumplings! Headed down to Grand Sichuan on St.marks.
The waitress was nice and sat us on nice table served us a pot of hot tea and here's our order:

We started with~
- pork soup dumplings ( siu long bao)
- Aah heaven..........

- 2 nd appetizer - Thinly sliced Conch with red sichuan chili oil and scallion

And finally - the Red cooking Pork in little hot wok! - pork belly, chunks pork loin , bean sheetsThe pork soup dumplings, do i need to say more....... mmmmm
and it's fun everyone has their own style and claims it is the first and best technique on how to eat the soup dumplings without making a sad mess.

This is our first time ordering the cold conch dish and it's abit odd in a good way, I am not sure it was a great dish but i couldn't stop myself ..... and i think i will order that again.

Ah finally the Red pork, wow it had the right amount of heat with it cooking at the table in a tiny wok and being spicy at the same time......oooh that's when the bowl rice come handy!

Anyone tried the Conch dish ? Let 's talk......









One of my favorite place to have soup dumplings was Goodies on East Broadway in Chinatown unfortunately they lost their lease....

A small message to all my friends that enjoyed the Soup Dumpling @ GOODIES- they moved!!! Here is their new address:
88 Fulton Street , New York - 212.766.0821 Hours : 11 - 10:30