216 E 10th St
(between 2nd Ave & 1st Ave)
New York, NY 10003
I decided I love weekend lunches. Not brunches. But lunches. I love eggs but rarely feel that I’ll find a good enough eggs benedict to wait in line for… that being said, I recently found a place where I don’t have to wait in line.
I digress. Soba-Ya has always been a favorite of mine. LAW and I go almost every weekend for our weekly dose of delicious salmon sashimi, torched tuna, unagi over rice, and cold dipping soba. The price is just right, always under $20 each with tax and tip. Recently, we decided we had been going to Soba-Ya TOO much and decided to venture out to some other lunch deals in East Village.
We searched Yelp and found Shabu Tatsu, which I always love going for dinner for Japanese hot pot. We found that they also have a weekend lunch menu that seemed too good to be true. They have these lunch sets that range from $12 to $14 and come with egg drop soup and salad. Continue reading
I made this and am damn proud of it. Not because it was difficult to make, ’cause it wasn’t (at all), but because it tasted like the real thing! Sticky, sweet ‘n sour, saucy, and fall off the bone delicious. It’s way better than that American sweet and sour stuff, trust me. I made the ribs with some jasmine rice and vegetables and wolfed it all down immediately.
I can’t stress enough how easy it is to make. I only had to buy the ribs, everything else I had in my kitchen. If you cook Chinese food a lot, you will have everything needed in your kitchen as well. I adapted the recipe, changing a few things here and there, from Fushia Dunlop’s Revolutionary Chinese Cookbook, which I found on Steamy Kitchen’s blog.
- 1.5 pounds of pork ribs
- 2×2 inches of ginger, sliced into thin “coins”
- 6 green onions, cut into 2-inch sections
- 1 tablespoon of Chinese rice wine (I used Shao Xing)
- Generous pinch of salt
- 2 tablespoons of cooking oil
- 2 tablespoons of dark soy sauce
- 2 tablespoons of white sugar (real recipe calls for 4 tablespoons. I think 2 is enough.)
- 1 tablespoon of Chinese black vinegar (can substitute with balsamic)
- 1 tablespoon of corn starch Continue reading