![]() My usual order, Big Wong's sweet and satisfying roast pork, definitely made me happy, and can be had over white rice (add on crisp bok choy for $2.50 extra), or in fried rice, or with lo mein, or crunchy fried noodles, or in an omelet with gravy, or stirred into some thick congee, or dumped into a bowl of noodle soup. "You know, many of today's customers came as kids, and we hope that this happiness can pass from generation to generation." "We're dedicated to preserving some traditions of Chinese food, especially Cantonese style," Big Wong's owner Bill Li told Hell Gate. Plus, in a Big Wong first, they've added dim sum to the mix at their Brooklyn outpost. And the prices, while higher than what you're used to on Mott Street, still sit firmly in $20 Dinner territory. But also, it doesn't matter, because the food here is great. The short answer is, no, it doesn't feel the same. But would a second Big Wong feel the same, especially if it's located in, say, prime Williamsburg, on North 5th just off Bedford? An area, as Curbed put it recently, that has already moved beyond its "Soho-ish wave of gentrification" and into its "Fifth Avenue era"? Which is why I was excited to see that the owners of Big Wong were expanding outside of Chinatown. The place has never been bestowed with quite the same iconic accolades as its fellow Mott Street eateries Hop Kee and Wo Hop or the nearby Great NY Noodletown, but it's always been a favorite of mine in the neighborhood for a quick and satisfying, somewhat nostalgia-laden bite. My first Big Wong feast was likely in 1982 or so, almost certainly after too much (or just enough!) drinking, and there have been many more meals there ever since. In other words, it's a Chinatown Cantonese classic. You can also put the frozen pasta directly into boiling water.Big Wong has been holding it down on Mott Street since before you were born (probably), slinging juicy roast meats laid over rice or atop gloriously greasy noodles to legions of locals, tourists, and drunk cheap-eats seekers from all over the city. When you’re ready to enjoy, run cool water over the bag of frozen pasta. Then spoon your pasta into airtight containers or freezer bags. ![]() This helps prevent the pasta from sticking together. (1 tbsp oil for every 8 ounces of cooked pasta). To freeze cooked pasta, first allow it to cool slightly. It’s hard to mess up this savory dish.īut if you’d like, you can also cook the pasta separately and freeze in a separate container. So they can get a little mushy after freezing and thawing. ![]() Keep in mind though that when you freeze goulash, the pasta continues to absorb the liquid – becoming softer. To prepare, reheat in the microwave or a large saucepan over medium heat. When you take it out, be sure to thaw it overnight in the refrigerator. You sure can! You can safely freeze goulash for up to 3 months in Ziploc bags or freezer-proof containers. If you don’t mind a few extra calories, this really adds a bit of magic to this dish. In fact, a lot of moms add in a secret ingredient. You can customize it in just about any way you like. That’s what’s so wonderful about this recipe. You can also swap out the Italian seasoning for 2 tbsp of chili powder. Want to add in some extra flavor? Feel free to add a shake of garlic powder and fresh ground pepper. If you do, simply leave out the extra water in Step 3. But if you want, you can also cook the noodles separate. I love the simplicity of cooking this in one pot. It’s similar to what many people refer to as beef-a-roni or Chili Mac. One of my favorites back when school lunches were actually good. ![]() I actually remember eating this in elementary school. Topped with a variety of seasoning to give it that rich, savory flavor. It’s also great for potlucks.Īmerican goulash is made with a tomato baste, ground beef, and elbow macaroni. This is a meal that I can prep on Sunday and feed the family for multiple meals.
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