Try Xavier Market on North Front Street in NB--good prices and selection.

I second Apsara in Fall River. Awesome food all around.

I second NE Elaine's suggestion. Kale soup, aka caldo verde, is a southeastern New England staple. Here's but one of many versions:

http://www.leitesculinaria.com/recipe...

Try Angkor Plaza on Quequechan Street in Fall River (just off 195). They have FRESH lime leaves, Thai basil, holy basil, curry leaves, lemongrass, rice paddy herb and any other herb you might need for SE Asian cooking. There's a large Khmer population in FR, I understand. Happy hunting!

Went there about two weeks ago. Fish-cake salad was deliciously spiked with green chili, and gourd fritters were crispy and light. Also ordered stir-fried fish curry under Chinese-influenced dishes--redolent with garlic, onion, and chili. As authentic as I can remember from my visit to Burma ten years ago. The number of Chinese-influenced dishes in a Burmese restaurant should not be surprising--this is how Burmese eat when eating out or entertaining (Indian food falls into this category as well).

Peanut oil, minced garlic, and fish sauce. For the latter, I use Golden Boy brand from Thailand with perfect results every time.

I second your thoughts on the special (raw) kitfo. Was just there this week for dinner and had the kitfo along with the veggie platter and the tibs wat. Service was gracious, unrushed, and highly attentive. Highly recommended!

According to the most recent Portuguese Yellow Pages, you have the following choices:

Eurotaste
306 South Street
215-829-0830

Lena's Bakery
114 W. Tabor Road
215-457-4717

Padaria Lusitana
957 Ministrail Street - B'hem
610-868-2392

Have never been to any of them--hope they have what you're looking for. Good luck!

Wondering where I could get a fix of my fave SE Asian brew in NYC and environs?

Tex, you have described a "caldeirada". It is traditionally prepared in a "cataplana", a hinged copper pot. Google it and you'll find various recipes.

KT,

Yes, their xiaolongbao are quite memorable and I agree that they are better than Joe Shanghai's. Glad you enjoyed!

The Portuguese dish you have in mind wouldn't be "bacalhau guisado", would it? It consists of alternating layers of salt cod and veggies and stewing them in olive oil.

That's right, Kare. Viet fish in claypot is yummy and not difficult at all to whip up at home. Here's the recipe I use:

- 4 shallots
- 2 fresh red chillies, finely chopped
- freshly ground black pepper to taste
- 450 g/1 lb firm thick white fish filets (catfish is ideal)

Caramel:
- 3 tablespoons powdered (caster) sugar
- 4 tablespoons fish sauce (nuoc mam)

1. Heat sugar in a small, heavy-based pan over low heat, stirring constantly, until it has melted and turned to a light golden caramel. Remover from heat and carefully stir in nuoc mam. Return to heat and stir for a couple of minutes until caramel dissolves.

2. Remove caramel from the heat again and stir in shallots and chillies with some black pepper. Leave to cool.

3. Lay filets in a claypot and pour caramel sauce over fish. Cover and cook over low heat for 20-30 mins. or until fish flakes easily.

Julie,

I think the dish you're trying to spell is "oh no khauk swe" (or "khauk swe" for short), a coconut milk-based chicken noodle soup. I like to describe it as a Burmese fettucine Alfredo--yum! Hopefully you have been able to track the dish since your original posting--you should get quite a few hits on google. If you'd like to try making it at home, there's an excellent recipe in Wendy Hutton's "Green Mangoes and Lemongrass". Good luck!

I think the prohibition of owls as sustenance (at least for Judeo-Christian cultures) goes back to Biblical times; see Leviticus 11:13. The list of "detestable" birds includes eagles, vultures, ravens, storks, and curiously (or should I say erroneously), the bat. And of course, owls.

Their crab dishes are in the $12 range and are great value. Wondering if you've tried any memorable ASEAN crab dishes in Queens? Just in case I don't feel like schlepping to Chinatown one day...

Linguica is yummiest grilled on a terracota grill, Portuguese style. These are usually in the whimsical shape of a pig and can be found in any Portuguese market. Just had some for lunch this pm. Make sure you have some aguardente on hand--though I would advise anyone to try this outdoors rather than in the kitchen. See the following link for pointers:

http://101cookbooks.com/forums/viewtopic.php?t=185

And if that's not enough, here's a motherlode of linguica recipes you might enjoy. Have fun!

http://www.gasparssausage.com/linrec....

I agree with jlean22; Sanur (downstairs Malaysian/Indonesian place on Doyers in Chinatown) has some great crab dishes. Had their house special crab (with chili and toasted coconut) within the last month--yum! They also have a chili crab, if my memory doesn't fail me.

Awash in the UWS is by far the best in Manhattan!

I use TJ's organic peanut butter to make Indonesian peanut sauce. Never had any problems...

DQ,

I usually deep-fry it and serve it with a tamarind-based dip. It is definitely nuttier than regular tofu--I would say the flavor approximates polenta. Haven't tried it any other way, though I have a feeling it might disintegrate if stewed for too long.

Amidst all the faux Louis Voutton and Prada stalls on Canal Street, there is (or was--I was last there about a year ago) a little hole-in-the-wall (quite literally) Vietnamese stall (N side, between Lafayette and B'way) which serves up some pretty mean pho. It's not visible from the street, which means you will have to poke deep into some of the aforementioned knock-off stalls. Wobbly tables and stools for seating, threadbare atmosphere--but memorable food. Good luck finding it!

Espaço Lisboa, on Coloane Island. Excellent food, impeccable service, and Portuguese ambience. Afterwards, go to Lord Stowe’s bakery for the best natas (custard tarts) in Macau!

Kare Raisu,

If you're open to something different, here's a relatively easy recipe for Burmese tofu. It requires besan (chickpea flour) instead of soybeans and no coagulant or esoteric equipment.

http://www.netcooks.com/recipes/Salad...

While in Lisbon, I would also recommend trying some of the specialties of Portugal's former African colonies. Two stand-outs are Restaurante São Cristóvão and Cartuxinha, both on Rua de São Cristóvão. They are both located in the Mouraria neighborhood, itself a treasure-trove of colonial Portuguese cuisines.

I first tried tempeh over fifteen years ago in Indonesia. I didn't re-discover it in my (local SE Asian) grocer's freezer until five years ago, though. My favorite brand is Turtle Island Foods Indonesian-style tempeh. Absolutely yummy deep-fried, plain or with sambal kecap.

Hi Cheryl,

Thanks for your feedback. I suppose my wok must be made with some kind of alloy, as it is very heavy, unlike what you describe. Too bad about the toxicity--guess I won't be cooking in it anymore. It's really a shame, as it's handmade. You can see the metalsmith's indentations on the surface. I guess it'll now sit in my kitchen just for show :(

Hi Ike,

Do take your parents to this place! Very authentic--they even have a lady sitting behind a glass panel making dumplings in plain view of the dining room, much like they would in Chinatown or Flushing. If I recall correctly, food is mostly in the Zhejiang style. Decor is clean and simple. They also "kick it up a notch" compared to other North Jersey places--I've been to China 46 several times and have not been too impressed. Bon a-Pettie!!

Hi Louis,

I forgot to mention that I did make a cursory pilgrimage to Acushnet Avenue for an obligatory nata & expresso at Lydia's. No worries, though--I'm sure I'll be back in the area before long...

Hello, hounds-

Hoping some of you might help. I bought an all-copper (unlined) wok on a trip to China last February and have some concerns:

1. Does copper need to be "seasoned" like other metals? I use the wok about twice a week since I bought it and am wondering if it will eventually develop a non-stick surface like carbon steel models. It seems to be taking an awful long time. FYI, I have read "The Breath of a Wok" and there is no mention whatsoever of copper woks.

2. Also wondering if copper will discolor food or have an adverse chemical reaction with certain ingredients? I have been tempted to cook SE Asian food in it, but am afraid the dishes might be discolored through the use of coconut milk, lime juice, or tamarind.

3. I am also concerned if there are any toxic consequences from using copper cookware over a period of time. Should I fear copper poisoning?

I look forward to your feedback. Thanks!