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<\/a>\nOne of the delights of living in NYC is enjoying easy access to our five or six Chinatowns and the culinary treasures they embrace. Tucked away at 95A Elizabeth St is Singapore Malaysia Beef Jerky, a tiny shop that delivers big flavor in the form of freshly grilled, delicious jerky \u2013 a regularly scheduled stop on my Manhattan Chinatown ethnojunket. The word \u201cjerky\u201d has its roots in the Andean Quechua language \u2013 ch\u2019arki meaning dried, salted meat \u2013 and this savory-sweet version is unique. They offer three kinds of meat in two spice levels and two styles.<\/p>\n
[1] The first style (and my favorite) comes in the form of slightly charred squares of wonderfully seasoned pulverized chicken, pork, or beef. (Sometimes they have a combo of shrimp and pork \u2013 if you see it, get it.) The three varieties are similar in appearance: chicken is slightly pinker than pork which is lighter than beef; the flavors are identifiable \u2013 if you\u2019re eating one labeled chicken, you know it\u2019s chicken; the texture is supple (chicken is subtly more tender than beef); and their distinctive seasoning blend is the reason to go here. All three are available in spicy as well as regular designations; \u201cspicy\u201d has a finish with a tiny kick, but well within anyone\u2019s tolerance.<\/p>\n
[2] They also make a style that consists of very thinly sliced meat (pork or beef) with seasoning similar to those above, available in spicy and non-spicy recipes as well. In terms of texture, expect a little more resistance \u2013 after all, you\u2019re chewing an actual slice of meat. The second photo shows an example of the two side by side.<\/p>\n
[3] How it\u2019s done. I can attest from experience that this is a universal favorite; if you\u2019ve never tried their jerky, put it at the top of your to-eat list.<\/p>\n
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Singapore Malaysia Beef Jerky in Manhattan’s Chinatown Continue reading