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Indonesian Food Bazaar at Masjid Al Hikmah

vitamin on Flickr” href=”http://www.flickr.com/photos/worldtotable/4857892370/”>Bownie Restaurant
A stack of idiappams with mutton curry, thumb coconut chutney and Sri Lankan-style sambhar.

Just one short bus ride away from the bustling satellite Chinatown of Flushing, dermatologist Queens is Bownie restaurant, a modest Sri Lankan eatery that has been owned and operated by Nanthini and Sri Kandharajah and their family for 11 years now.

While there are plenty of appetizing traditional Indian dishes on the menu, you’ll find that the Sri Lankan specialties really stand out. That night, dinner at Bownie was one in a continuing series of ambassador programs organized by Jeff Orlick, and Joseph Aranha of the Asian Arts and Cultural Alliance was our ambassador for the evening.  So, how exactly does an ambassador dinner work?  According to Jeff, this is what goes down: a guide (ambassador) “will order for the table and discuss what we are eating and why we are eating it. Not a classroom experience, but more of a familial gathering centered around the food.”

jeff and joseph

Just two weeks before, Joseph, Jeff and I set out to approach restaurants to participate in Asian Feastival, an event on Labor Day I helped produce. When Joseph brought us to Bownie, he first requested an order of their freshly steamed idiappams. Doused in hot mutton curry and flaky spiced desiccated coconut, these wheat noodle patties were a powerful trifecta of flavors and textures.  Spicy, nutty, and with varying textures coming from the noodles, curry and coconuts, everything worked.  Joseph instructed us to dip the idiappams into the curry like a tortilla chip into salsa, and then we were to finish them with a light sprinkling of coconut chutney. I somehow managed to inhale 5 idiappams even after a full day of eating.

making idiyappams
I peeked into the kitchen just in time to catch Nanthini press out idiappams from a crazy-looking contraption.  The wheat dough mixture is squeezed through the press, somewhat reminiscent of play-doh spaghetti.

idiyappams
Then each patty is individually steamed in a little plastic mesh container.

Skip to two weeks later, and this was the menu for the ambassador dinner:

MENU

APPETIZERS
Medu Vadai and Dhal (Lentil) Vada

ENTREES
Idiappam with mutton curry
Uppumai with cocunut chutney
Egg Dosa

DESSERT
Puttu with coconut milk and sugar
Ceylon Tea

jolly joseph
That’s Joseph. Ray and Sakiko, to Joseph’s left and right.

medu vada and dhal (lentil) vada
For our first dish, we were each given a plate with a medu vada and dhal vada with a side of coconut chutney.  Like salty, spiced donuts, the medu variety was made with rice and the dhal version with lentils.  We dipped both into the accompanying pale green chutney, flecked with coconut and what appeared to be coriander, which might be responsible for the green hue. The chutney also contained some other mysterious spices that, when eaten in spoonfuls, can give your mouth a real kick.  After a few bites, our tongues began to tingle and our eyes dashed towards of the drink cooler.

ray and keeks
To ameliorate the spicy chutney situation, we ordered some Thums Up soda, the Indian equivalent to Coca-Cola (apparently acquired by the Coca Cola Company too). It is a fizzier, less sweetened version of its American cousin made with sugar instead of corn syrup.

idiappam with mutton curry

idiyappam with curry
Plates of idiappams were passed around, and they were just as delicious as I remembered.  This may have been the most popular and most well-spiced dish of the night.

idiappam with sambhar
Since Ray is a vegetarian, his plate of idiappams came with a side of sambhar, which is an earthy vegetable stew made with tamarind and other spices, instead of curry.

uppumai with coconut chutney
As soon as our idiappams disappeared, plates of uppumai arrived.  Uppumai may resemble mashed potatoes from afar, but they are actually made by mixing fluffy semolina flour with a mild medley of vegetables, herbs and spices. Eaten alone, they were a bit bland, but there again was the omnipresent coconut chutney. The uppumai served as the perfect carb vehicle to sop up the flavorful chutney.

uppumai

egg dosa

egg dosa
The egg dosa had the density of a firm omelette and came with a dollop of flaky spiced coconut. Biting into the doughy dosa, I could taste the ever so delicate sour traces of the fermented rice flour.

puttu with coconut milk and sugar
Our dinner concluded with a plate of puttu, a compression of course ground rice, coconut and water.  By itself, the puttu had a flaky texture, like oat bran.  It wasn’t until a few bites in that I noticed the sweetened coconut milk, camouflaged against the white plate. When poured on top of the puttu, the sweet coconut milk added a welcomed flavor and moisture to the dessert. We washed it all down with a complimentary cup of hot milk tea.

At the end of the dinner, I collected our dues and finished with a group shot of the diners.




And one of the Kandharajah family too.

Thanks to Joseph, Jeff, and the Kandharajahs for this introduction to Sri Lankan cuisine.

Bownie Restaurant
143-05 45th Avenue
Flushing, NY 11355
tablets
on Flickr” href=”http://www.flickr.com/photos/worldtotable/4806838639/”>sticky rice with meat filling

Braving the summer heat and crossing borough lines for the sake of some home cooked Indonesian food at the Masjid Al Hikmah bazaar, patient
Talisa explores Queens cuisine and recaps our epic Indonesian eating adventure.
– Veronica

Being a Greenpointer, I’m only a Pulaski bridge away from Queens: that mythical, magical place of delicious food that has somehow managed to evade my ever-growling stomach since I moved to New York almost five years go. Aside from a few bites here and there and some lovely home-cooked feasts courtesy of the Chan’s themselves in Long Island City, I’ve been without a proper introduction to Queens Cuisine—a source of distress for a grub-lover like myself.

Last Sunday all was made right. Veronica invited me to go with her to the Indonesian Food Bazaar at the Masjid Al Hikmah, where I think I might have eaten all five-years worth of repression in one long, hot, delicious sitting.

I don’t know Indonesian food very well, so everything at the Bazaar was a pleasant surprise to me, not the least being the amazing home cooks who were extremely friendly and eager to share their food with us:

IMG_0603

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But the real treat was the food! So, so much food. Our group went for a divide and conquer strategy—hitting up almost every table and sharing our dishes back under a very-necessary tarp. We had a mix of salty, sweet, furry, fried, and extremely colorful bites. I loved the different textures—from the kelly-green, play-dough-like pandan leaf deserts, to the hard-boiled egg deep fried in a tapioca and fish paste batter, the doughy meatballs, sticky rice, and creamy satay sauce.

In the end, we could barely finish half of all the delicious food, but we really, really tried! I’m pretty sure we were all done-in by the same last bite: a taste of an innocuous looking triangle tempeh treat that turned out to be a dense, chewy, flavor-packed, gut-busting morsel of unidentifiable savory and sweet. I felt like the glutton in Monty Python’s Meaning of Life who has one last grape and explodes all over the restaurant.

Ok, no projectile food explosions. Just Indonesian food-bliss. Thanks, Queens! You’ll be seeing me soon.

sticky rice with sweet chicken filling
Sticky rice with sweet chicken filling


Beginning with a bang: “Furry” Chicken, jerky-esque beef, delicious kale stewed with green curry, and rendang beef curry–dense, slightly sweet, and packed with flavor. Easy on the rice.

bakso
Bakso: two types of rice noodles, doughy meatballs, tofu, and lots of fixings. Perfect for hot summer slurping.

satay
Satay, of course!

noodles and fried things
Assorted Delicious.


A real doozy: A hard boiled egg inside a tapioca and fish paste batter, deep fried, chopped up, and served with noodles, chopped fresh cucumber, and a yummy, salty broth.

plate of goodies
More assorted goodies: taro in a fried sesame batter, fried cake things, sticky, red dough filled with yellow bean paste, sticky rice filled with tuna, and the day-ending tempeh culprit is the brown triangle in the center.


Dessert! Banana covered in soft, sticky pandan pastry with sweet, pink, milky goodness and ice cubes.

sweet drinks
Sweet, milky, goodie-filled drinks to cut all the spice and wash everything down!

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