#Beef Tripe and Intestine Soup

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[sirenjose]

Analysis of the Food/Diet of the Lower Class in the Victorian era

(It was a bit tricky for me to find sufficiently detailed answers about the time and group I was looking for, as I wanted a bit more than the basics. Apologies for any mistakes)

Bread was a staple of the lower-class diet, such as wholemeal, rye bread, unleavened bread (like oatcakes), etc.. For the poor, it was often made of cheap-quality flour and likely denser than modern bread.

These could be supplemented with whatever vegetables that were cheapest as well as locally available at that time of year. Onions were among the cheapest (half penny for a dozen, cheaper if they were bruised) and available all year. They were more expensive in late spring, at which point they could be substituted by leeks. Watercress was another cheap staple (halfpenny for 4 bunches from April to January/February) and were regularly eaten at breakfast. Cabbage was cheap and easily available, along with broccoli, with lettuce and radishes available in summer. Carrots and turnips were inexpensive staples, especially in winter, and they along with cabbage were often used in stews and soups.

As for fruit, apples were the cheapest and most commonly available (from August to May). Cherries were also fairly cheap (from May to July). Pears, blackberries, and plums were available throughout autumn. Then there were gooseberries, plums and greengages (in late September), raspberries, and strawberries. Not all fruits were affordable, like oranges, which were imported from Spain in winter but were expensive and often given as gifts, and pineapples, which were a sign of wealth.

Potatoes were another staple and were prepared in various ways, including boiled, mashed, roasted, or fried. They grew well in Britain’s mild weather, making them easy to produce and sell, meaning they were cheap and thus became a frequent meal.

In terms of meat, the lower class ate it infrequently, maybe once a week, with the worst off even less often. Pork was 1 of the most common types of meat, when it could be afforded.

As a result, the poor made the most of it (using and eating every part of it). For example, a cook would boil a piece of beef or mutton with vegetables one day (probably Sunday, the only day many people had off from work), then return to the boiling pot the next day and skim the fat off from the top to be used for frying or pie crusts. Then he or she could set the liquid back to boiling, adding a stingy amount of oatmeal (one recipe recommends a tablespoon of oatmeal for every pint of liquid) to produce another nourishing meal from the broth. Recipes call it a pot liquor soup; we’d more likely call it gruel.

Gruel, made by boiling grains, like oats, rice, or barley, in water or milk, was a common food option for the poor as it required minimal ingredients and was easy to prepare. It often served as a breakfast or basic meal.

Porridge refers to a thicker and more substantial version of cooked grains, usually oats, in water or milk. It was typically cooked for a longer amount of time, resulting in a creamier and heartier consistency. It was also a popular breakfast choice due to it being nutritious and filling.

They tended to buy cuts and trimmings of meat no one else wanted, which were referred to as “block ornaments”. Examples included sheep’s organs, shanks, gristly bits, and heads. Most of these cuts were tough or didn’t have much meat on them, but they could produce a filling broth. Tripe (lining of stomach of animals like cattle, sheep, and pig), liver, meat on the bone (shin or cheek), and offal (aka organ meats like brains, hearts, sweetbreads, liver, kidneys, lungs, and intestines) were also cheap.

Chicken was rare, as the birds were kept for eggs, and usually not eaten unless the bird stopped laying eggs.

Later in the Victorian era, bacon became a popular choice at breakfast (alongside kippers aka a type of fish made from herring, eggs, and porridge).

Drippings was another common part of the lower class diet. Drippings refer to the fat that is collected as a result of cooking meat. When meat, such as beef, pork, or poultry, is roasted or grilled, the fat present in the meat melts and drips down into the pan or tray. This fat is then collected and saved, typically in a container or jar, for later use. They add flavor and richness to dishes and are commonly used for making gravies, sauces, or to enhance the flavor of roasted vegetables, as a few examples.

Since meat was a luxury, the lower class tended to go for cheaper proteins, like eggs and legumes.

Many East End homes kept hens in their backyards, with a couple hens able to produce up to a dozen eggs per home per week. Hard cheeses like cheddar was produced countrywide and so available all year round, meaning it was able to enter the diet of the lower class. It was a good protein, kept well, and even stale it could be eaten toasted with bread.

Regarding legumes (ex: beans, peas, peanuts, lentils, etc…), they were a cost-effective source of protein, fiber, and nutrients. Dried legumes were more affordable and available all year round. Beans (good from July to September) were a staple for many lower class, often cooked in stews, soups, or baked dishes. Peas (affordable from June to July) and lentils were also commonly consumed.

In terms of drinks, tea was very common. It became more affordable with the help of increased trade, improved transportation, and advancements in production methods. The poor drank tea that tended to be weaker, as they reused the tea leaves several times before disposing of them. Black tea was common, the most popular being those imported from countries like China and India.

Milk was widely consumed but not usually in large quantities, due to cost and adulteration fears (aka fear of contamination). Beer was also common (made with low alcohol content so you didn’t get drunk), even for women and older children, as water wasn’t safe to drink back them (easily contaminated, but the brewing process killed off the germs). Coffee was another option, but it tended to be more expensive than tea, beer, or milk.

Sugar became cheaper at least after 1874, but still tended to be relatively expensive, especially for those on lower incomes. Thus it remained more of a luxury item and consumed in mostly smaller quantities or for special occasions.

Butter, like sugar, would’ve also been considered a relatively expensive item, and thus not as widely consumed. Instead, they used cheaper options of fat, like lard and dripping.

Nuts were another slightly more expensive item. But there were some options if a poorer individual could afford them. Chestnuts were the most common (favorite street snack in chestnut season, running from September to January). There were also filberts and hazelnuts (available from October to May) and walnuts (seasonal). Imported almonds and brazil nuts were more expensive, but commonly consumed around Christmas as a “treat”.

Even if they could afford things like sugar, butter, or nuts, the lower class likely would’ve typically used their income on more basic necessities and things they needed for their job or life.

Individuals were paid on Saturday, and that plus the absence of refrigeration affected the weekly menu. It’s possible the lower class at least may have possessed basic cooking utensils, like a skillet, pot, or kettle. The ‘best’ and relatively most expensive meals were taken on Saturday evening and Sunday, though the poorest would often buy food at the end of Saturday trading, at the cheapest possible prices. Menu choices became cheaper through the week: purchases of food would diminish in quantity as the food budget shrank, and meat would often only be purchased once a week, though vegetables and fruit were usually purchased and consumed on a daily basis.

The very poor might purchase cheaper older fruits, vegetables, and meat on the verge of edibility, though this didn’t really diminish the nutrients in them much.

The lack of refrigeration facilities meant that meats eaten hot on any one day were almost inevitably consumed (cold) on the second day. Any more leftovers were, due to incipient spoilage, curried or hashed on the third day. Spices and the higher heat involved in frying the hash would disguise any taint to the meat and lessen the chances of food poisoning.

Men worked on average 9–10 hours per day for 5.5-6 days a week, giving a range from 50–60 hours of physical activity per week. Factoring in the walk to and from work increases the range of total hours of work-related physical activity up to 55–70 hours per week. They likely required around 5000 calories a day.

The daily wage for poor miners back then may have been around 3-4 shillings, with the weekly wage then around 18-24 shillings. In dollars, 3-4 shillings was likely around $1. In today’s money, 3-4 shillings a day may be around £4 to £5 or $5 to $6.

[missguomeiyun]

dinner @ Il Poom

Cozy dinner last month with Susan - at a (likely family-run) Korean restaurant in the south side called Il Poom.

Here, I'll give you a preview of our meal:

It has been a while since I've gone out for Korean food :') I really don't dine out much these days, which is why there has been a major shift in my posted content, esp since the pandemic. But more so now, 'post-'pandemic times, things just cost so much more! But anyway, once in a while is okay haha & I LOVE Korean food so I'd wanna try every new Korean restaurant that opens in Edm.

I believe they've been open since the last quarter of 2023. Correct me if I'm wrong! I've only heard about them/seen their posts on socials in January. Located in a small strip mall, I had high expectations!

The entrance had this chalkboard sign. .. "Dumplimg" soup haha

Got a table that was right in front of their semi-open kitchen. Definitely a diff kind of view at Korean restaurants here in Edm. However, this is a suual sight for casual family-style restaurants in Korea. So I actually enjoyed this =]

Not a lot of business fr a Friday evening but I didn't mind at all. There were a few other tables of customers that shared the space during the time we were there. Everyone was speaking Korean haha honestly, I felt like I was 'brought back' to Korea.

Now let's take a look at their menu.

Me being me, I had already browsed several times before arriving here but there were items that were no longer available.

A good selection of menu items. Korean restaurant menus aren't very extensive that usually cover a few categories. This place was no exception.

You're sure to find something for everybody.

Their drinks. We wanted to try the Mae Hwa Su but they sold out. The lady recommended the Bokbunja instead (the black raspberry wine).

Bokbunja with banchans: potato salad, radish kimchi, cabbage kimchi & stir-fried soy sauce fish cakes.

Their kimchi was so good! It's not very fermented so it's not sour. It was more savoury than spicy or sweet. Reminded me of the kimchis I had in Busan, where their kimchis were more salty.

As for the wine, I liked it! It was very sweet!

Doganitang: ox knee soup.

I've never had ox knee before.. . Personally, I am not a fan of tendon, cartilage. .. that kind of stuff. The texture is unattractive to me. Ox knee though. .. it's not a common item on menus here in Edm so Susan & I decided to give it a try. Broth was a creamy off-white colour & comes with a side of noodles. (1 small bowl of noodles with the soup; not per person at the table)

To my surprise, I did not think there would be too many pieces of whatever ox knee looks like in the soup lol there were about 8-10 pieces. I had 3 pieces - & you know what, it was tolerable! I wouldn't have gone for a 2nd & a 3rd piece if I didn't like it. Texture was soft; wasn't gooey, wasn't crunchy. It means they've boiled the heck out of it. The broth was quite bland though; however, that's what these broths are like. You have to add your own seasonings. I like the radish kimchi :P

Next up was the yookgaejang, spicy beef brisket soup. Guess what, it had intestines in it o_O I've never had yookgaejang with meat pieces other than beef brisket lol it was diff. Not only that, it also contained scant amounts of tripe. Although I didn't mind the extra stuff (I don't eat intestine but had 2 pieces bcos again, I thought it was okay), I do prefer the 'original' version of yookgaejang. I just want the beef brisket! Flavour & everything else was good though!

Last item: seafood pancake. YUMMMM! The size was large; plenty of seafood; exterior was crispy. .. delicious!

Would 100% go back!

[k-cuisine]

Sonaejangtang || Beef Offal Soup, 소내장탕

Sonaejangtang is a hearty Korean soup made with beef offal, primarily intestines and tripe. It’s a popular dish, especially during the colder months, known for its rich flavor and warming properties. Key Ingredients: Beef Offal: Includes various parts like intestines, tripe, and sometimes liver and heart. Vegetables: Typically, vegetables like onions, garlic, and green onions are added to the…

[belles-place]

Papaitan: A Bold and Flavorful Filipino Dish

If you’re craving a dish with a strong, distinct taste, Papaitan might just be what you need. This traditional Filipino soup is made primarily from goat or beef innards, with the unique bitterness coming from bile—a signature ingredient. Despite the bold flavor, Papaitan is loved by many for its complex taste profile, balancing bitterness, acidity from calamansi, and the savory richness of the meat.

Ingredients:

- Goat or beef innards (liver, heart, intestines, tripe)

- Bile (for bitterness)

- Calamansi or lemon juice

- Garlic, onions, ginger

- Salt, pepper, and chili (optional for heat)

Cooking Method:

Start by cleaning the innards thoroughly, ensuring they are free from impurities. Then, sauté garlic, onions, and ginger in a pot. Add the cleaned innards and stir until slightly browned. Pour in water and bring it to a boil. Once the innards are tender, add bile and adjust the bitterness to your liking. Season with calamansi, salt, and pepper to taste. Serve hot, and enjoy this warm, hearty soup with a bowl of rice!

Papaitan is perfect for those who enjoy bold, hearty flavors with a touch of adventure. It's a classic comfort food, especially on rainy days or when you're feeling nostalgic for traditional Filipino dishes.

[mingtrace]

[Osan Restaurant] Totally my favourite!

[balkanfoodking92]

Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador



Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile



Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine



Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato



Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

[louieeatworld]

How To Make The Best Homemade Lugaw

Lugaw is a traditional Filipino dish that's very similar to rice porridge. It's nice to eat during the cold and rainy months in the morning, and also feels good to eat after a night out with friends drinking. Recently I've been trying out how to make lugaw on my own, and I think I figured out a way to make this great dish even better.

Most Filipinos know lugaw normally peddled on bikes along streets by the neighborhood food vendor or carinderias. A bowl of lugaw would usually be around 10-15 pesos for the regular ones, while those with add-ons like ox tripe (AKA twalya), pig intestines (isaw), or pig heart (puso) cost a bit more but make eating the plain dish feel a little bit more special. Most would also serve their lugaw with condiments and here is how each person could personaliaze their lugaw to their own liking. Most vendors would also offer calamansi, fried garlic, soy sauce, fish sauce, vinegar, hot sauce, chili oil and spring onions for free and people can just mix it with their lugaw and be happy campers.

There's also some variations of the local rice porridge. I consider them to just variations of one dish. In general, yellow 'lugaw' is contains pork and pig organs, 'arroz caldo' has pieces of pulled chicken meat, while the white 'goto' comes with beef.

Today my recipe will be focusing on lugaw. I choose lugaw over the other two since pork is very fatty and will produce the tastiest rice porridge.

The first step would be to prepare ingredients and tools that we will need:

Deep cooking pot or casserole

Blender

Glutinous/sticky rice, 250g

2.5L water

One medium white onion, chopped

One medium carrot, diced

One stalk of celery or celery powder, 1 tsp

4 cloves of garlic, crushed and roughly chopped

Small nub of peeled ginger, sliced

Pork lomo/kasim, skin removed

2 chicken buillons

Fish sauce, 2tbsp

Okay, so you might be wondering why there's carrots, celery and onions in my recipe. It's definitely not traditional. Some would just use turmeric or atsuete seeds for coloring. We would be using the vegetables in this case to provide both color and flavor to our final dish. Trust me that this will be the best lugaw you've ever made yourself.

First off, put a little bit of oil in the bottom of a cooking pot, put it on medium heat, and add the pork. We want the pork to brown on all sides and sweat, releasing its own fat to become flavor for the rest of the ingredients. It should take around 4-5 minutes. Remove the pork once it's browned and the fat is slightly translucent, meaning its already cooked to the inside.

(NOTE: Although most street vendors would cook their organs with the lugaw, I would not do that if I would be claiming to make the best homemade lugaw. If not cleaned properly, the earthiness of the organs will make its way into the dish and may make some people think they're eating unclean food. I don't like that, that's why we're cooking our meat separately. Also, if you would instead prefer to have the skin on the pork, that would be fine. It's just that it usually takes a lot more time and oil to cook it, and if there's too much oil in the pot we would need to remove the excess, which would also mean removing the rendered pork fat. Not ideal.)

After properly browning the meat, add in our carrots, celery and white onion. There should be brown bits from the meat that's sticking to the bottom of your pan. This is called fond, and fond is flavor! Don't remove the fond and oil we've extracted from the pork because we will cook the vegetables in these. They should come off easily as these vegetables cook because they will release a bit of water as they sweat. The vegetables should be done by 5 minutes. We wont add in the garlic until the carrots have turned a bit soft and the onions translucent. Garlic burns easily and would turn bitter if we added them too early. Cook for another 2-3 minutes until the room is fragrant. And I mean FRAGRANT. The carrots, celery and onion is called mirepoix in classic french cuisine and serves as the base for many sauces and soups.

(NOTE: Celery is a bit hard to find in the Philippines and is usually expensive. Just use celery powder if you want, a little goes a long way.)

Once our vegetables are cooked, we add 500mL of our water to the vegetables. This step is called deglazing. We actually deglazed the fond from the pork using our vegetables, and we will once again be deglazing fond produced by our vegetables using our water. White onions and carrots have a lot of sugar in them and cooking then until tender is a great way to release those flavors and incorporate them to our final dish. After we've added the water, we will then scratch off the bottom of our pan until we've removed all of the fond.

We then put everything inside our blender. Blend everything until really smooth. You shouldnt see any chunks big or small of our vegetables because it might be offputting for some since they're not used to seeing vegetables with their lugaw. You will see that once the carrot is finely blended that it our mixture will become yellowish orange, and that is exactly what we want. Most street vendors just add food coloring to their lugaw and we won't be doing that because that method doesnt add any flavor to our dish. All that aroma and fragrance we got from cooking the vegetables over the stove? That's what separates THE BEST LUGAW FROM ALL THE REST.

Once blended, return everything to our cooking pot. Add in our glutinous rice and the rest of our water together with our 2 chicken buillons and fish sauce. Add in the amount ginger to your liking, as some people do not like the taste of ginger especially when you accidentally bite down in it.

(NOTE: Sometimes what I would do is cook the ginger together with the vegetables and then remove it. It's also optional to just crush the ginger and add in the ginger juice.)

My recipe uses a 1:10 ratio between our rice and liquid, 250 grams of rice to 2.5L of water. The glutinous rice actually expands and gobbles up most of our liquid, and thickens our lugaw as if we're reducing our broth through simmering. As the starch from our sticky rice mixes with the pork fat we cooked earlier, it's going to thicken up our lugaw even more through emulsification. Who doesn't like thick lugaw? Bring to a boil then simmer for around 25-30 minutes or until the rice grains are translucent and continue leaving it on very low heat so that it stays warm and continuously stirring so that the rice doesnt end up sticking to the bottom and burning.

(NOTE: You might also be thinking, why not use chicken stock? Well, chicken stock is a bit expensive in the Philippines, and buillons/broth cubes are much more accessible. Also, chicken stock, I believe, will be a bit too overpowering for our dish since we already added mirepoix. We want the dish to not taste too hearty because we still want to be able to add other flavors to our bowl of lugaw later on.)

Once you have the consistency you want of your lugaw, grab a bowl and scoop some. I believe it's best practice to taste the lugaw first on its own to know it's own flavor so take a spoonful first and only then add condiments to your liking. Personally though, I will only add my own chili oil (more on this on a later post), freshly ground black pepper, freshly squeezed calamansi, a little bit of garlic-infused red cane vinegar (a different kind of sour from calamansi and from the regular white vinegar) and that is all.

Cut up some of the pork we've fried earlier and place it in top of your lugaw. The crunchy pieces of fatty pork goes well with the thick, soupy consistency of the lugaw.

(Note: You can use any piece of meat or organ that you like. I simply do not like the laziness of not cleaning internal organs enough most street vendors and carinderias practice. That is understandable that they need to work fast to earn money, but they should boil their innards with some ginger to get rid of the foul taste and smell. If you're using organs, you can still use the same method I did with the meat so you'll still have fond. The common internal organs used for lugaw are usually fatty and will lend a lot of flavor to your lugaw except for the heart which is really muscular. The only exception would probably be ox tripe. Ox tripe is very gummy and chewy and should not be fried. You can boil it separately with some ginger and add it together to your lugaw as you're cooking it. You can even use chicken neck, as chicken skin releases a lot of fat and it crisps up really good which goes well with lugaw. You can also grill your meats and organs instead which will still go well with lugaw.)

I've put a lot of heart into making this recipe. I made a conscious decision to use the cheapest ingredients that make the most impact because I believe that good food doesnt have to be expensive. If you've tried out my recipe or have any other variations you think I missed and would like to share it here as well, I'd like to hear from you!

[hocusbogus]

Day 5: Busan and spending hours on trains and buses

We woke up so early! I woke up at 5am I believe and gotten ready to head to Seoul Station, we packed the night before so it was quite seamless. Reaching Seoul Station while it was still dark gave me a sense of nostalgia I don’t know why, I felt that a lot while in Busan as well.

We were quite early so we had breakfast at Paris Croissant and shop for some phone casing again, we are just too random.

We headed to our platform around 30 minutes before our scheduled train ride, it was so exciting somehow even though we were seated separately again, but thankfully there was this one military guy that was supposed to sit next to me was willing to change with Diana because we were heading towards the same destination which was Busan.

Apparently, the seats can be taken by more than two persons hence you can’t simply change seats because they do have multiple stations in between Seoul and Busan, but we only found this out when we came back from Busan to Seoul. 

The ride didn’t actually feel that long, I did fell asleep, I was not sure how long but I think I went through a few album cycles, I almost lost one of my airpods because it fell! My piercing kept pushing it out.

At first we couldn’t find the place to change platform to the local train, that was when I found out that my naver map was unreliable and it is different from Diana’s. We even got onto the wrong platform!

We also had to walk abnormally far and out of the way after we got to the station where our hotel was supposed to be, only then we decided to use Diana’s Naver Map. We left our bags at the hotel and went out exploring, we were starving.

This was when we experience one of the worst decision we’ve ever made, we always prided ourselves to always be making the best decisions but not this one. 

Not beef tripe.

We went into a random beef tripe restaurant, the menu was in full Korean and they don’t speak any English, they were so nice and polite though. I ordered the only thing I could understand which was “Set” and came the small and large intestines beef tripe parade.

I do not eat animal organs, this is a known fact, so agreeing to this without the full context was definitely beyond my comfort zone, I genuinely thought they would also at least serve SOME meat, but I was wrong it was all tripe.

The BBQ was tripe, the soup was tripe, EVERYTHING was tripe and I couldn’t even swallow ONE piece meanwhile Diana ate well. 

She didn’t love it, but she ate it. What a strong soldier.

I couldn’t even force myself to swallow it because I have a fear of choking, I have a lot of fears, I know... tells you a lot about my upbringing huh? I used to have fear of the ocean too.

We were definitely unhappy because it was like wasted calorie (not to mention money), it was not for us. The only comfort we got was that “This will be a funny story down the line.” But it was definitely not funny while it was happening. I kept pretending to chew the tripes and hide it underneath the salad. We still felt compassion to not let the restaurant owner know what we didn’t eat well. 

After that nightmare of a “lunch” we had to stop by the 7-Eleven below our hotel to get some refreshments to wash away the tripe and checked into our room. The view was amazing! It indeed was, it was overlooking the sea and the bridge and you can see the Jakgalchi Market (we didn’t even visit the place).

The hotel was cozy and cute, no bidet though, but we were creative enough for that.

We decided to go to Haeundae Blueline afterwards, it was a 1.5 hrs bus ride, can’t believe we spent so much time being on public transportation. It was challenging too because they didn’t show which station you’re stopping at, so you need to be alert of the announcement and also to observe it from Naver Map. 

When we finally reached one of the station we had to switch to another bus station to go to Haeundae, but since the sun was already setting we decided to just hang out at the area near Haeundae Blueline park. That was where we get to taste the best coffee on earth at H.US. They were already closing at the time so we didn’t get to hang out there but we did take some awesome pictures.

We had dinner at one of this seafood restaurant, they have a drawing of Taehyung on the wall, which was hilarious. We ate seafood ramen and prawns, tons of prawns! It was so good I love prawns so much.

Afterwards we headed back to the area where our hotel was and explored BIFF Square and Lotte Mall. My impulse purchase was triggered by Kangol and I bought two bags from there, to only realised that I bought too much. How do I even pack this up to go back to Seoul? Or... even Malaysia?

I didn’t wanna buy more but we stopped by Daiso and I bought so much coffee it’s crazy why did I even do this? Diana stopped by Olive Young and bought some stuff, we practically live in Olive Young at this point.

BIFF Square was alright, we finally get to see young people, all we saw were old people since reached Busan. It also made me excited that Busan Film Festival was held at BIFF Square!

We went back to the hotel to end our day and pack because we need to leave tomorrow and have an early day to visit Gamcheon Village before we catch our train back to Seoul at 6pm.

Before going to bed we watched a Weekly Idol episode on TV, and there was this idol group that none of us have ever heard of, their single is called Spray (I have to google Weekly Idol 2022 Oct 26 Episode to find this out by the way). No hate to the group, I just find it amusing.

Off to Day 6!

Vlog Day 5-7 here: https://youtu.be/Fsloilm3kFU

[leyhejuhyunghan]

2022.1.30. With mom at the garden on Sunday afternoon. Today in the afternoon with mom and sister Sujung went to the restaurant in our town and ate Korean sausage and beef tripe and intestine rice soup lunch. And went to the park in our town and took photos. Arrived home and did dishwashing and listened to Surveillance podcast. And watched Winter Olympics television broadcasting. Made fried eggs. In the evening ate fried eggs dinner. Watched Facebook ESO Astronomy account internet streaming service. Tomorrow in the morning with mom and sisters will go to church. On the way home with mom will do grocery shopping and buy food. Have a safe and good weekend.

[mariacallous]

lychee and peach for the fruit asks

Lychee- favorite restaurant

Oh now that’s just mean, having me try to pick just one.

But, I would probably say The Newsroom in Minneapolis currently - when I was going to the theater more and just since I’ve started living in Minnesota and being around the Twin Cities, this has been my favorite. From their Mommie Dearest cocktail that comes with a little black wire hanger to their smoked salmon bruschetta appetizer, to their carbonara and salmon parmesan. The menu is seasonal and/or changes every so often which I love, and in the fall and winter they have a beet salad with goat’s cheese and I think pecans and there’s a sea scallop and pork belly dish I’ve had there before which is fucking amazing. And the prices aren’t too bad.

A more consistent place I order from all the time and love is called King Thai, in Saint Paul - it’s probably been my top-ordered takeout restaurant over the last year. The food is good and really reasonably priced with decent portions. I love their Hmong sausage with the dipping sauce, their cream cheese wontons and egg rolls, the crispy pork intestine, the tom kha chicken soup and the boat noodle beef soup, plus their pho (the one with all the various meats - beef, brisket, tendon, meatball, tripe, crispy pork belly, etc), the pad thai and pad se-ew, their vermicelli noodle salad combo...ugh, now I want to order but I’m holding off until next paycheck.

Peach- favorite temperature and weather

I like about 50 degrees F - I run hot as it is so anytime it’s cooler outside is a blessing. I like grey, cloudy, little windy maybe, rainy weather. Like what is stereotypically thought of for Seattle most of the year. 

[rfung8]

Soup for the Soul 💯 . As the weather cools, it’s definitely soup time . 📷Sukeo Gomtang ~ Beef Bone Broth served with Small Intestine, Tripe, Tendon, Brisket and Noodles | Galbi Tang ~ Beef Short Rib Noodle Soup . I love the “milky white” bone broth of the Gomtang while the Galbi Tang is a new item and huge portion (better to compete with nearby Kunjip) . #instafood #foodstagram #foodspotting #yelp #yelpsiliconvalley #eater #eatersf #seriouseats #myfab5 #dessert #gomtang #galbitang #soup #noodlesoup #bonebroth #weekendeats #bestfoodbayarea #topcitybites #bayareafoodie #bayareaeats #santaclaraeats #feedfeed #eeeeeats #foodie #foodporn #foodpics #foodgasm (at Seoul Gom Tang) https://www.instagram.com/p/BpOFG6ynqqE/?utm_source=ig_tumblr_share&igshid=1x9wb4sfuridr

[forgetful-foodie]

桂花抹茶乌龙鸡尾酒 Osmanthus Matcha Oolong Cocktail. Another one of those drinks that does not seem like alcohol at all. I really liked this, and am very thankful of the recommendation.

Top: 糖醋排骨 Sweet and Sour Ribs. Very good. Tyler probably ate too much of this.

Bottom left: 香辣无骨猪蹄 Boneless Pork Trotters. Tyler was pressured into trying this due to good reviews by his mom and brother, so he actually tried it, and liked it.

Bottom right: 慢炖牛腩萝卜粉丝 Slow cooked beef with Turnip and Vermicelli. The soup was very good.

Bottom: 鸿连毛血旺 Duck’s Blood, Cow Tripe, and Fatty Pig Intestines. Tyler tried it and finds that he likes the ducks blood better than the pigs blood typically used in this dish, and he actually liked the fatty intestines.

上海小笼包 Pork Soup Dumplings. Actually really good, comparable to the soup dumpling place we usually go to.

麻酱肥牛宽粉 Fatty Beef with Sesame Sauce and Wide Starch Noodles. It also had enoki mushroom. Very good. Got Tyler to try it as well.

咸蛋黄南瓜小炸球 Fried Salty Yolk Pumpkin Balls. Surprisingly good, and very good after all the spicy food.

葫芦 Uluh, in East Village, NYC, NY

[fenithephoenix]

More dumpling thoughts occurred to me just now

Veggie dumplings < chicken dumplings < pork dumplings < beef dumplings < SHRIMP DUMPLINGS

Boiled < fried < steamed

I’m half Chinese so we go out for dim sum, which is essentially Chinese brunch. Got lots of dumplings, lots of buns, lots of rice. Definitely not a natural habitat for vegans. But it’s really good. As I’ve had it, it ranges widely from “weird” things like chicken feet, squid, octopus, thousand-year-old egg, and cow intestine (we call it “tripe”. I personally dont like it but my entire fam does) to “regular” things like dumplings of all sorts, sticky rice in banana/lotus leaf, BBQ pork buns, egg tarts, and lots more! My favourite is called Har Gao (Ha Gao?). It’s basically a really nicely steamed dumpling with shrimp in it. Very simple, very warm, very good. Throw in some chives (? I think it’s chives ?) and you’ve got yourself some Har Gao! 11/10 favourite Chinese dumpling.

My other half of my fam is South Korean (I realize now that absolutely no one asked for my family origin nor did anyone ask for my opinion on dumplings, but I can’t sleep and I’m too far gone to stop now) and we go out to get Korean food pretty often. My personal favourite dish to get is called duk mandu guk. I like to think about it as the Korean equivalent of chicken noodle soup. It’s beef broth (guk) with beef/veggie dumplings (mandu) and rice cakes (duk), with a beaten egg, some sliced veggies, dried seaweed, beef strips, and garnish! 15/10 if you get it from the right place on a cold day! (The best mandu I’ve ever had were the handmade ones my Korean friend’s grandmother made for us every Monday after skateboarding lessons! Since then, no restaurant has compared to handmade mandu.)

And there you have it! My opinions on dumplings from both halves of my family’s heritage. Might add more later, cause I know a fair bit about momos (Tibetan) and gyoza (Japanese), and I really like them a lot. And who knows, maybe I’ll graduate to talking about different raviolis? I also am a huge fan of Italian food.

If you got this far, thanks for reading lmao I should be asleep its 1:30 am :))

(I dont own any of these pics i found them on Pinterest. I am also not a food expert, I just have opinions about dumplings.)

hi i am once again having a mild gender crisis but this time I’m also kinda hungry so just for fun reblog/comment your thoughts on gender or dumplings pls I wanna hear thoughts on both topics

Here I’ll start us off:

I really want shrimp dumplings rn but it’s also 1 am I already brushed my teeth and am in my jammies in bed

Maybe tomorrow I’ll wake up early before class and make miso soup, that’s the second best thing

Also gender is a fucking weird thing. Like, who decides what’s considered “feminine” or “masculine”?

Swords are apparently “masculine” but i think anyone can do the stabby stabby

Am I a girl? Am I a boy? Am I neither? Hell if I know. Why cant I just exist genderless in the meaningless void that is life?

*insert “I guess I am a sandwich” pic*

No I’d rather be a dumpling

Comment your thoughts!

[banjooxygen68-blog]

Hot Pot Continues to Dominate San Gabriel Valley’s Restaurant Scene

Welcome to Meanwhile in the SGV, a regular update of San Gabriel Valley updates from Eater’s roving reporter, Jim Thurman.

San Gabriel— A new residential and commercial development is home to a couple of new eateries, one of them being Oni Hot Pot. The restaurant serves Taiwanese-style hot pot, including a “surf and turf” combo option. Two house noodle dishes and two house special offal dishes (tripe, intestine) round out the menu. 416 E. Las Tunas Dr., Unit A

Arcadia— A hot pot and grill place, appropriately named My Grill’n Pot, has opened in a new space. The novel approach features a tabletop half hot pot/half griddle, which allows for a simultaneously cooked combo order. A full-size hot pot can be ordered as well. Most interesting among the hot pot flavors is milk beef, featuring a creamy broth base. 55 E. Duarte Rd.

Rowland Heights— A cartoon cat with a fish in its mouth announces Miao Miao Xian Chongqing Wrapped Grilled Fish. A fairly compact, yet wide-ranging menu features paper wrapped fish and grilled whole fish, with a couple of fish choices out of the norm. Also featured are some Instagram-worthy items, such as dumplings in striped wrappers, cactus macaron (in a pot of oreo crumbs) and other insanely colorful desserts. 18888 Labin Ct., Suite B-109.

El Monte— The SGV now has two restaurants serving food from the Indonesian portion of the island of Borneo (Kalimantan). Singkawang Café features a small menu of Kalimantan, Indonesian and Thai dishes. It replaces Rice + Tea in a plaza in front of a badminton club, which is always a good place to look for Indonesian food. 10404 Valley Blvd.

San Gabriel— In a bizarre situation, New Taiwanese Cuisine opened and apparently closed in just a matter of days. Located in the space previously occupied by Gochome Japanese Restaurant, an eviction notice dated November 7, is posted on the door. Oddly, that’s the date of its’ sole Yelp review. The restaurant served Taiwanese favorites such as three cup chicken, pork chop rice and lu rou fan (stewed pork over rice). 708 E. Las Tunas Dr., Unit C

Rowland Heights— Hole-in-the-walls seem to be making a bit of comeback. Another example has arrived with Qing Feng Bao Food. Despite the name, only seven of the 33 item menu are baos. The rest of the menu features congees, noodle soups and snacks. It replaces Chongqing Noodles & Thai Ice Cream, which was a one-man effort that served Chongqing-style street noodles. 18472 Colima Rd., Suite 100

Hacienda Heights— After more than eight years of operation, the “first” San Gabriel Valley branch of Chinese chain Little Sheep Mongolian Hot Pot has closed. Official corporate history aside, there were earlier Little Sheep locations of varying degrees of legitimacy around the SGV. Little Sheep retains an area presence with their Focus Plaza location. 1655 S. Azusa Ave., Suite E.

Rosemead— One skewer joint replaces another, as Mr. Dong has replaced BBQ Power. In addition to the traditional skewered meat, crawfish, and vegetable items, it serves oysters on the half shell, scallops, and appetizers. 8450 E. Valley Blvd., Suite 116

San Gabriel— Adjacent to the above mentioned Oni Hot Pot is Feel Recipes. The main focus is on skewers, but the restaurant serves more than a typical skewer joint. Most notable among those are fish with corn cakes, and dan bing, a Taiwanese egg crepe wrap filled with items that can include a hot dog and Chinese donut stick (you tiao). For now, the menu is solely in Chinese. Let’s see, new plaza: hot pot, check; skewer place, check; stylish tea house, check. 416 E. Las Tunas Dr., Unit B

Rowland Heights— New to the plaza Colima & Fullerton is Nice To Meet You Chuan Chuan Hot Pot, a name that doesn’t exactly roll off the tongue in English. The unique concept here is the option of selecting skewered items to cook in hot pots (the chuan chuan, at 38 cents apiece). Otherwise, prices are based on size of color coded plates or bowls. It replaces Little Highness Fishpot, which opened last year. Little Highness Bun, continues on in the tiny adjacent space. 18331 Colima Rd.

El Monte— Crawplay opened last month in Midway Plaza. In addition to four different “flavors” of pan-roasted crawfish, the restaurant has a small, yet fairly far reaching menu of other shellfish and non-shellfish options. It replaces Yang’s Dining Room which opened in December 2015 and served Sichuan fare. 10502 Lower Azusa Rd.

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Source: https://la.eater.com/2018/11/30/18119980/hot-pot-restaurants-sgv-los-angeles

[chinapotato11-blog]

Where to Eat Dim Sum in Philadelphia: The Ultimate Guide

Guides

No matter where you are or what style you're looking for, we've got you covered with this list of all the best places for shu mai, soup dumplings, and scallion pancakes in Philly.

Devoted foodies and restaurant newbies love Foobooz. Sign-up now for our twice weekly newsletter.

Dim Sum Garden | Facebook

I know I don’t have to convince you how good dim sum is. Little plates full of awesome. A taste of home and comfort for those who grew up with it. A universe of dumplings, buns, and chicken feet.

And I don’t have to convince you that Philly has a deep bench of dim sum places, either. If you’re a Foobooz reader of any regularity, you know the places that we love, that we return to again and again. You know that we’ve spent years poking around the neighborhoods looking for new dim sum spots, overlooked gems, forgotten places. In a city that loves brunch the way Philly loves brunch, dim sum is vital. A man can only eat so many plates of eggs Benedict and shakshuka, after all. Sometimes, congee is what’s called for. Or shu mai and soup dumplings and taro cakes and sticky rice.

When that time comes, we’ve got you covered. Here’s where to find all the best dim sum in Philly, no matter where you are.

The Dim Sum You Must Try First

Tom’s Dim Sum | Facebook

Joy Tsin Lau, Chinatown Traditionally, dim sum is served for breakfast or brunch — and Joy Tsin Lau sticks to that, with a fully separate menu that’s served from 10 a.m. until 4:30 p.m. seven days a week. The menu includes an extensive selection of dumplings, wontons, rolls, shu mai, and sweets like egg custard and coconut pudding, plus items like chicken feet, taro cake, duck tripe, and squid topped with curry sauce. 1026 Race Street Ordering style: À la carte

Tom’s Dim Sum, Chinatown This spot in the 11th Street tunnel, sandwiched between Reading Terminal Market and the Greyhound bus station, isn’t much to look at from the outside. But the dim sum menu there is one of the best around and a perennial Foobooz favorite. The scallion pancakes are featherlight and less than $4, and the soup dumplings thin-skinned and piping hot — made by the titular Tom, an OG from the days when Dim Sum Garden occupied this spot, who has now returned to make the place his own, and better than ever. 59 North 11th Street Ordering style: À la carte

Dim Sum Garden, Chinatown Back in the old days, before the Chinatown buses were shut down, Dim Sum Garden occupied the 11th Street tunnel spot where Tom’s is now — and it was the perfect meal to welcome you back to Philly after a dirt-cheap trip to New York or D.C. Now, you can find their excellent dim sum (a batch of pork soup dumplings with turnip cake, shrimp dumplings, moon cakes, and some steamed bok choy is our go-to order) a few blocks away on Race Street west of 10th. 1020 Race Street Ordering style: À la carte

Nom Wah, Market East With its menu of traditional small plates, approachable buns, dumplings, egg rolls, and an extensive list of teas, this offshoot of the historic NYC tea parlor is a perfect spot for spending a rainy (or snowy) weekend morning. Or, you know, you could also go at lunch (the chef’s special ho fun will do you right). Or at night. Because Nom Wah serves straight through until 9 p.m. or 10 p.m. on every day but Tuesday. 218 North 13th Street Ordering style: À la carte

Best Dim Sum In Chinatown

Sang Kee Peking Duck House | Facebook

Imperial Inn Be sure to try the shrimp rolls, a fan favorite, at this old-school spot. You can also get your dim sum served with a side of “volcanic flame”: order the pu pu platter for an assortment of appetizers that you can “roast to your heart’s content.” 146 North 10th Street Ordering style: From a cart

Sang Kee Peking Duck House This spot, tucked just south of the Vine Street Expressway on 9th Street, is known for its crispy-skinned duck, roasted to a deep golden brown. But its extensive menu includes Chinese dishes from multiple regions (including Americanized dishes), Thai cuisine, ramen, and a solid list of dim sum. It’s all there, from spring rolls to bao buns, but don’t miss the barbecued spare rib “bits,” crispy shrimp rolls, and pan-fried dumplings. 238 North 9th Street Ordering style: À la carte

New Harmony Vegetarian Restaurant This place has long been a haven for vegans and vegetarians looking for meatless versions of kung pao shrimp and moo shu pork. But they’ve also got a sizeable dim sum menu, featuring everything from vegetarian versions of pork buns to taro cakes, sticky rice, and some of the best scallion pancakes out there. 135 North 9th Street Ordering style: À la carte

Ocean Harbor At Ocean Harbor, the carts are stocked with piping hot snacks like soup dumplings, fried taro balls, and sticky rice. And true to its name, the restaurant offers a wide variety of seafood options, from lobster and shrimp to braised abalone, cold jellyfish, and eel. 1023 Race Street Ordering style: From a cart

Shanghai 1 I like a place that considers French fries to be a dim sum dish. And Shanghai 1 does. I like that they have six different kinds of pancakes on the menu, four different soup dumplings, and Shanghai-style shu mai. And while you can get almost anything here (from cold pig kidneys to frog meat casserole), the kitchen takes the dim sum seriously and will serve it to you at all hours. 123 North 10th Street Ordering style: À la carte

Mong Kok Station Are the baked goods your favorite part of going out for dim sum? The egg tarts, taro buns, and everything else? If so, then Mong Kok is perfect for you, because it’s a fairly new Chinatown bakery that just happens to have a dim sum menu served in the back. Plus (as if you needed more reasons to go), they also sell all kinds of buns, all day long. They’re cheap, delicious, and wildly varied. The only drag about the place is that it’s cash-only. 153 North 10th Street Ordering style: Counter service plus à la carte

Ocean City Ocean City’s menu boasts nearly 250 items, from wonton soup to sizzling intestine with black pepper sauce. But it’s the roving dim sum carts, stocked with dumplings, salt-roasted chicken feet, congee, pork buns, barbecued scallops served in the shell, and dozens of kinds of dumplings that keeps us coming back. 234 North 9th Street Ordering style: From a cart

Best Dim Sum in University City and Logan Square

Dim Sum House | Facebook

Dim Sum House Jane Guo brought dim sum west along with her son and business partner Jackson Fu to open this spot, which offers not one but two styles of dim sum. The Cantonese-style menu includes bites like chicken feet, turnip cakes, and sticky rice, while the Shanghai menu offers soup dumplings, scallion pancake, and wontons with spicy chile oil, among other treats. Even better? For those who prefer late-night dim sum, it’s open till 2 a.m. — complete with a full bar and a pool table. 3939 Chestnut Street Ordering style: À la carte

Dim Sum & Noodle Sandwiched between the Rodin Museum and the Community College of Philadelphia, this spot offers a menu of Chinese classics along with ramen bowls and, of course, dim sum. Try the edamame spiced with peppercorns, the steamed dumplings stuffed with watercress, and the fluffy char siu bao. 2000 Hamilton Street Ordering style: À la carte

Best Dim Sum in South Philly

Bing Bing Dim Sum

Bing Bing Dim Sum Ben Puchowitz and Shawn Darragh’s dumpling-centric spot offers a hipsteriffic take on dim sum classics, with dishes like cheesesteak bao (with Cooper sharp, onions and long hots), turnip cakes with matzoh, and beef dumplings spiked with caraway seed, mustard, and dill. The full menu includes inventive takes on noodle and rice dishes, too — try dishes like a spicy, mushroom-based mapo tofu and a butternut squash-based congee topped with chicken meatballs and a soft-cooked egg. 1648 East Passyunk Avenue Ordering style: À la carte

Wokano South Philly’s only authentic dim sum spot features carts brimming with dishes like bean curd, both steamed and pan-fried dumplings, and barbecued spare ribs. There are also Americanized standards like fried rice, lo mein, and kung pao chicken — but we recommend starting with something you may not have tried before, like steamed lotus leaf rice or baked conch served in its own shell. 1100 Washington Avenue Ordering style: From a cart

Best Dim Sum in Rittenhouse, Center City and Market East

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Buddakan I know, not what you’re normally thinking of when you’ve got a taste for dim sum. But Buddakan has a whole section of the menu dedicated to Chinese small plates, and it has modern, fancy (and expensive) takes on many of the classics. So if you’re looking for crab and lobster dumplings spiked with Myoga ginger, lobster egg rolls, edamame dumplings swimming in a truffled shallot and sauternes broth or, you know, just some wasabi mashed potatoes, this is the place to go. 325 Chestnut Street Ordering style: A la carte

Jane G’s While Jane G’s specializes in Szechuan cuisine, the dinner menu includes a full section of dumplings, with many dim sum favorites on the hot and cold appetizer menus. Don’t miss the shu mai, open-topped wontons stuffed with meat, or the Beef Lover’s Quarrel, a combination of cuts served with peanuts, chili oil, and cilantro. 1930 Chestnut Street Ordering style: À la carte

SuGa Susanna Foo’s city outpost offers a full slate of dim sum delicacies every Saturday and Sunday for brunch: staples like potstickers, wontons, spring rolls, and cucumber salad, plus a few items with nontraditional touches, like yellowfin tuna tacos and mushroom ravioli with truffle sauce. But if you’re dining during the week, know that many dim sum items pop up on the dinner menu as well. 1720 Sansom Street Ordering style: À la carte

Best Dim Sum in Northeast Philly and Beyond

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China Gourmet This huge space seats upwards of 400 people. And one some days (weekends, especially) you STILL might have to wait for a table. Why? Because this Northeast Philly location (a new expansion from the original China Gourmet on Bustleton Avenue, which now has new owners and a new name) is smack in the middle of one of the city’s largest populations of Chinese residents and serves exactly what the overflow crowds of friends and families want: a variety of beautiful, comforting, delicious Cantonese-style dim sum in vast amounts. 2842 St. Vincent Street Ordering style: From a cart

Jade Harbor The menu at this Oxford Circle spot is enormous, but it offers a solid list of appetizers and small plates that functions as a de facto dim sum list. Shu mai, congee, cold jellyfish, geoduck, shrimp dumplings, and snails with black bean sauce — all there. And if you’re looking for literally anything else, the regular dinner menu is like six pages long, so you’ll probably find it here. 6836 Bustleton Avenue Ordering style: À la carte

Kung Fu Dim Sum Their cartoon mascot has a dumpling for a head and a pair of nunchucks. I love that. And they’ve got a menu that leans heavily in the dumplings-and-buns direction. I love that, too. If you find yourself out in the ‘burbs and looking for some snacks, check it out and see for yourself. 2305 Darby Road, Havertown Ordering style: À la carte

Source: https://www.phillymag.com/foobooz/2018/10/25/best-dim-sum-philadelphia/