asian food: Web site feature wins award CHARLOTTESVILLE — A multimedia feature on Monticello's Web site has won the 2006 Webby award in the Cultural Institutions category. The feature at www.monticello.org offers a variety of devices, from 3-D models that allow visitors to tour Thomas Jefferson's house room by room to an interactive map that shows the buildings, roads, gardens and fields of the Monticello mountaintop. The awards, established in 1997 by the International Academy of Digital Arts and Sciences, are designed to honor Web sites and the people who develop, design and produce them. The awards will be presented June 12 in New York. VDOT to perform night paving Paving operations on Va. 285 in Augusta County are scheduled through Saturday. The work is scheduled for 6 p.m. to 6 a.m. each day. The paving will extend from Va. 625 to Va. 935. Flaggers will control traffic. All work is weather permitting. The rain date will be Monday. For more information, call 511, or visit www.511Virginia.org. VWIL announces command ceremony STAUNTON — Jay Sculley, former assistant secretary of the Army, will address the Virginia Women's Institute for Leadership cadets during the VWIL change of command ceremony at 2:30 p.m. May 20 at the physical activities center track on the Mary Baldwin College campus. The public is invited. The VWIL Corps of Cadets will present a full parade with marching band. The colors will be passed from the graduating commander to the new commander. The event serves as the graduation ceremony for cadets in the class of 2004 who have completed all VWIL requirements in addition to the course work necessary for a bachelor's degree. Doctor office relocates STAUNTON — The office of Drs. Wells and Beshoar and Associates in the Colonial Mall will close May 31. Wells and Beshoar and Associates will continue to provide eye care at Valley Mall, Harrisonburg. The number for that office is (540) 433-5028. All patient records from the Colonial Mall office will be transferred to the Valley Mall location. Restaurants open on Central Avenue STAUNTON — Two new restaurants opened recently on Central Avenue. China House offers Asian food for dine-in, take out or delivery. It is located at 240 N. Central Ave. in the Holiday Court shopping center across from Howard Johnson's. Call 885-8558. Ken's Place offers breakfast and lunch to go. It is located at 300 N. Central Avenue next to Rolling Pin Pastries. Call 886-1550. — From Staff Reports Originally published May 12, 2006

asian food: ACROSS Asia from China to Indonesia, noodles have long been the fast food of the East. In the West, especially in Australia, noodles have grown in popularity on par with the ever-increasing influence of Asian ingredients on home cooks and chefs. Foods once considered exotic are now everyday and the noodle in its various shapes and textures is a basic standby in most pantries. From the north of China come robust noodles made from wheat or barley. Further south, the blending of egg to flour and water lends a more supple texture to the strands. Noodles made with rice flour are staples in Vietnamese and Cambodian cooking, while the Japanese enjoy diversity, with nutty soba noodles made from buckwheat, as well as chunky udon and skinny somen made from wheat. So popular are ramen egg noodles among residents of Japan's northernmost island Hokkaido, they are now considered a regional specialty, while soba noodles are served everywhere across the country, from train stations through to upmarket restaurants. In Korean kitchens, bean thread and cellophane vermicelli made with mung bean flour and tapioca starch are preferred, while anything goes in Malaysian and Singaporean cooking, with influences from all varieties. Some noodle makers add extra ingredients, such as mushroom or green tea, but this is often a visual element, as taste variations are usually subtle. Seaweed and prawn are current favourites, while sweet potato noodles are considered a rare delicacy. The type of noodle may occasionally be crucial to a dish, for example, chunky hokkien are great in stir-fries, as they are lightly oiled and hold sauce. Cold, in a salad, they may not be quite as nice. Better in this case to use a light rice vermicelli. Generally, however, hard and fast rules don't apply, as noodles are incredibly versatile and there is much crossover. As long as the noodle suits the cooking method of the dish, you can use it. Some class noodles by their intended uses – soup, sauce, stuffing or stir-fry – but the only factors that really set them apart are the ways they are prepared and stored. Timmy Kemp, owner of popular Thai restaurant Timmy's, at South Bank, says the secret to perfect noodles is to cook them in small amounts. "Never cook more than one or two portions at a time," she says. "If you try to do large amounts, you risk them turning out sloppy or too al dente. "People think noodles are easy to cook, but that's not necessarily true. In Thailand there are specialty noodle shops. If your specialty is noodle soup, then that's all you do. If it's fried noodles, then you stick with that." Challenging convention, Geoff Lindsay from Melbourne's beloved Pearl restaurant, uses flat noodle sheets to make a dish with grilled calves liver in Szechuan pepper sauce. "Most people think of noodles as long thin things you suck on," Lindsay says. "We buy our rice noodles handmade daily from our favourite Vietnamese noodle-maker in sheets the size of a tea towel. They are translucent, the consistency of a fine lasagna." "We marinate the calves liver in Szechuan pepper before grilling, then layer it between the noodles before topping it with grilled capsicum, toasted chilli, vinegar and chicken stock." Lindsay says the very sharp, very hot flavours are perfect with the beautiful slippery noodle. As a healthy snack, noodles far outperform other takeaways, according to Daniel Hitchcock of Fairfield's Noodle Box. "Noodles are very 'in' because they are fast to prepare and good for you." Using fresh egg noodles, Noodle Box's Hot Box is its biggest seller. The dish contains Asian vegetables, beef, pork and chicken, all wok tossed in the chain's secret sauce. "Given the choice between a burger or a box of noodles, you're 10 times better off going for the noodles in terms of health," Hitchcock says. Brisbane dietitian Julie Gilbert agrees. "As a low-fat source of carbohydrate, noodles certainly come up trumps," she says. "They have plenty of vitamins and minerals, especially if they are served with lots of fresh vegetables. "The only catch with noodles is the portion size and what you're adding to them." If you're cooking noodles with lots of salt and fat, then much of the health benefit is lost. "People should also bear in mind the fat content in instant (pot) noodles as well as other additives, such as MSG, especially as food for children," Gilbert says. Know your noodles (1) Soba noodles: Japanese noodles made from buckwheat and wheat flour. They are usually the same thickness as spaghetti and eaten in both hot and cold dishes. Available in dried form, they usually taste best when freshly made. They are often used in soups. (2) Egg noodles: Equally popular dried or fresh, they are yellow and more pliant than wheat or barley noodles. Very versatile, they come in a myriad of shapes and sizes. Found in shops everywhere. (3) Hokkien: These thick golden strands are oiled, making them pliable but not soft. Popular in Chinese and Malaysian dishes, they are good in sauces. Can be found in most supermarket fridge cabinets. (4) Ramen: Japanese-style egg noodles, these are thinner and best in soups. They can be bought dry from the supermarket noodle-pasta aisle or the Asian food section. (5) Rice vermicelli and rice sticks: Dry rice noodles are more common than fresh because they are stronger. Usually soaked for 15 minutes in warm water, then briefly boiled and rinsed in cold water, they become soft and silky, making them great in salads and stir-fries. Rice sticks are the flat ones used in pad thai. Now easily obtainable in most supermarkets. (6) Udon: Chunky, slippery Japanese noodles made from wheat, oil and flour, they hold sauce well, due to their thickness and are often used in soups and broths. Can be bought fresh or dried, they are white in colour with a slightly tougher texture. Sold in some supermarkets and Asian grocers. (7) Somen: A thin version of udon also used in warm salads. (8) Cellophane noodles: Quite brittle when dry, they are also called glass noodles, or bean thread noodles. Made from mung bean flour and tapioca starch, the noodles should be soaked first, then boiled and rinsed in cold water. When cooked, they are clear and jelly-like. Popular in stews and soups, they are also a good filler in salad. • Chinese special occasions always involve a dish of noodles on the table, especially New Year and birthdays. • Symbolic of long life, the noodle strands must be served and eaten long, as to cut them is considered unlucky. • While dried noodles can be kept indefinitely if stored in a dry airtight container, fresh noodles should be used soon after purchasing. Check best-before dates before buying to ensure they are the freshest possible.

asian food: Juicy tips for Memorial Day barbecuing By Natalie Haughton, Daily News Food Editor Shine up that grill. It's time to get ready for some sizzle, smoke and spice with juicy, flavorful steaks, ribs and burgers, awesome vegetables and delicious desserts. With Memorial Day festivities just around the corner, more than 70 percent of Americans are expected to fire up their grills. And although grilling is a favorite pastime, Americans could use a little help. According to a finding in this year's just-released annual Weber GrillWatch survey, "The majority of Americans (66 percent) still rate their skills as average," notes Sherry Bale, public relations director at WeberStephen Products Co. in Illinois. With conflicting information from various sources, grilling can be confusing because there is no one right way to do it. "Grilling is such a personal experience. I think people should learn the basics," Bale says. The survey also revealed a third of grillers admitted undercooking or overcooking grilled foods — and nearly half decide when to remove the food from the grill by cutting into it, a major no-no, as juices and flavor escape. "What separates the master grillers from the masses is knowing how the fire can flavor the food and knowing the kind of heat that is right for fish, vegetables and meat," says Jamie Purviance, chef and author of the "Weber's Real Grilling" cookbook. "Grilling is cooking something with very intense, high heat with the purpose of making it brown and imparting a good deal of flavor," says David Kamen, associate professor of culinary arts at the Culinary Institute of America in Hyde Park, N.Y. It's all about the smokiness and caramelization of foods, adds Bale. Speaking about the new "The Culinary Institute of America: Grilling" cookbook (Lebhar-Friedman Books; $35), Kamen notes that the 175 recipes (and 100 color photos) go beyond the basics — and include ideas for grilling quail, game hens, baby octopus, rabbit, swordfish, pineapple, pound cake, a banana split and much more. "The biggest faux pas about barbecuing is pressing something with a spatula while cooking. Don't press a hamburger, etc. because it squeezes out all the juices. And the biggest myth is that when you sear something on the grill, you're locking in the juices. You're not — you're actually contributing to more juice loss," he points out. "(But) searing is good because you get a lot of flavor and texture from it." Beyond a grill, you need very little to grill properly, notes Santa Fe resident Cheryl Jamison, co-author with husband Bill Jamison of "The Big Book of Outdoor Cooking & Entertaining" (William Morrow; $24.95), their sixth outdoor cookbook among the dozen they've written. Their volume is packed with 850 recipes, along with good tips and advice for casual entertaining. Also necessary, says Cheryl, are a pair of strong spring-loaded tongs or kitchen tongs (barbecue tongs are too clumsy and large) along with a sturdy spatula. "Don't use a fork, as you'll puncture the food and some of the juices will run." When grilling, pay attention while having fun. "A lot of people go outside and forget they're cooking," she says. "You can't decide the food is done when you're finished drinking your beer." If you're fond of Asian cuisine and want to explore and impart some of those flavors to your grilling repertoire, turn to "The Asian Grill" by Corinne Trang (Chronicle Books; $22.95), a French native who's been exposed to Chinese, Cambodian, French and Vietnamese food. In this, her third cookbook, filled with 100 recipes and some color photos, Trang hopes to demystify Asian ingredients, most of which are readily available in supermarkets. "I've borrowed from a lot of different Asian food cultures and created something authentic but more approachable and doable." Anyone for an Asian clam bake or spicy Thai basil and lime marinated jumbo shrimp? Karen Adler and Judith Fertig advise making the most of your time at the grill by cooking more food — chicken breasts, steaks, vegetables, shellfish — than you need for a single meal. Wrap up and refrigerate the leftovers to use in a second meal — in a salad, soup or sandwich — to save time. You'll find more than 100 recipes in their latest cookbook (they've written 20 between them), "Weeknight Grilling With the BBQ Queens" (Harvard Common Press; $14.95). So light the fire — and get grillin'. --- Natalie Haughton, (818) 713-3692 natalie.haughton@dailynews.com

asian food: Eastern food, dance celebrated at heritage festival Asian families use Germantown event to re-connect with the traditions of their culture Wednesday, May 24, 2006 Little Michelle Li, 5, twirled around and around in her pink leotard and skirt, blissfully content swaying to the Indonesian music in the background. ‘‘We’re having so much fun. She doesn’t want to leave,” said her mother Lauren Hu of Clarksburg. ‘‘Her dance performance was over 15 minutes ago.” For a few hours on Saturday, the Discovery Sports Center at the South Germantown Recreational Park resembled an Asian street fair, with food, crafts, clothing and performances from groups all over Montgomery County and a few from Virginia. About 1,500 people gathered to celebrate the 25th Anniversary of Asian Pacific American Heritage Month, which was first recognized in 1992. The month of May was chosen commemorate two events in American history: the first arrival of Japanese immigrants on May 7, 1843, and the completion of the transcontinental railroad on May 10, 1869. Many people at Saturday’s event, which was organized by the county and the Maryland SoccerPlex, said the fair helped them reconnect with their heritage and expose their children to cultural traditions. ‘‘These are the times when we not only get together to eat great Asian food and see great Asian crafts, but it’s also a time to reflect on the significant contributions that Asian Americans have made to this country in math, science, technology and other fields,” said Del. Susan C. Lee (D-Dist. 16) of Bethesda. ‘‘We’re number one because of us.” Seven countries –– Bangladesh, China, India, Indonesia, Korea, Tibet and South Korea –– were represented during performances, which varied from Korean Taekwondo, to Tibetan dance to several fashion shows. And, though the celebration was scheduled to last until 6:30 p.m., some vendors, who said they expected 10,000 people, started packing up about 4 p.m. ‘‘We’re having fun. It’s entertaining,” said Hank Braam, who owns Sabang Indonesian Restaurant with his wife Irma. ‘‘We brought food to feed 400 people, and so far we’ve sold to about 200.” The Wheaton restaurateur said his spicy beef marinade, which includes about 60 spices and cooks for eight hours, was the biggest hit. ‘‘We’re here to promote food from Indonesia,” he said while partaking in a meal himself. ‘‘It’s good for us to be out in the community.” The Asian⁄Pacific Islander community is the second fastest growing population in the county and makes up 12 percent of the county’s population, according to the 2003 Census Update Survey. Montgomery County has the largest population of Asian⁄Pacific Islanders in the state. ‘‘We may come from very different countries with very different religions, and physically we are different, but we are bounded together with the concept of service to humanity,” said Sam Mukherjee, secretary for the Asian Indians for Community Service, a service group based in Silver Spring. Event organizers honored 1996 Olympic gold medallist Tiffany Roberts, a Washington Freedom coach and player, for her commitment to service to the Asian community. ‘‘I’m very proud to say I’m part Asian,” said the half-Filipino Roberts. ‘‘I do my best to help out the Asian community and I’m happy to be here.” Someone else who was happy to be at Saturday’s event was 2-year-old Matthew Tirajoh, who bopped around the food area while brightly-clothed dancers shook their hips on stage. His parents, American-born George Tirajoh and Indonesian-born Nova, met in Indonesia while George was living in Jakarta on business. They married and she came to Washington, D.C., in May 2003, said Nova, between bites of Thai been curd and chicken. ‘‘I liked the performers. We’re enjoying the food,” she said, adding that it reminded her of the small town in which she grew up. They hope that bringing young Matthew to such cultural events will help him connect with his ancestry. Matthew is learning English, his parents will teach him Indonesian when he’s a few years older, said George Tirajoh, a first generation Indonesian-American and president of the Society for Indonesian-Americans in Washington, D.C. ‘‘You learn a lot more about other Asian cultures at these kind of events,” he said. ‘‘He can see all this and that’s good for his exposure to our culture.” Copyright © 2006 The Gazette - ALL RIGHTS RESERVED. Privacy Statement

Asian Food: MP's hunt for Britain's best South Asian restaurant A host of MPs from across the country were today coming together in London to celebrate South Asian cuisine at an event which will name Britain's best restaurant. The inaugural Tiffin Cup 2006 will see 14 South Asian restaurants, including three eateries from London, in a grand cook-off at the House of Commons. Led by Leicester East MP Keith Vaz, Lichfield MP Michael Fabricant and Edinburgh West MP John Barrett, the newly-formed Tiffin Club, the organisation behind the cup, aims to promote South Asian food and culture whilst raising cash for charity. Under the Tiffin Cup contest more than 40 South Asian restaurants were nominated by their local MPs and a panel then created a shortlist of just 14 of the best venues. At today's grand cook-off a host of celebrities, chefs, critics and MPs, including Lloyd Grossman, Ainsley Harriott and Nina Wadia from TV's Goodness Gracious Me, will taste each of the dishes on offer before declaring one restaurant the best in Britain. The contest is helping to raise funds for the Roko Cancer Appeal, which aims to create India's first mobile breast cancer unit, and TB Alert, the only charity fighting TB both in the UK and India. Mr Vaz said: "The UK's love affair with curry has come a long way. I am delighted to host the first Tiffin Cup grand final, which will feature 14 of the best South Asian restaurants Britain has to offer. "I am sure this will be a fun-packed evening that will highlight how far South Asian cuisine has developed in this country, while also supporting two very worthy causes." The restaurants competing from London are the Bombay Spice restaurant in Enfield, Bombay Dreams in Brent and the Mirch Masala restaurant in Tooting. More than 50 MPs joined forces to create the Tiffin Club which works to celebrate South Asia's colourful culinary contribution to the multicultural British Food industry and also raise a greater awareness and understanding of Britain's Asian communities.

Asian Food: Don't Forget Paris by A.D. Amorosi Al Paris has some gnarly hands. His fingers? They're like stubbed cigars. "Yeah, I love it," he says with a Cheshire cat's contentment. Certainly, these digits don't look like the manicured hands of a chef of his stature, a guy who helped build Philly's restaubar scene. Paris, 48, has been part of Striped Bass and Pomodoro for Neil Stein, was co-owner and chef at Rococo, Circa and Guru with Philippe Daouphars, and partnered with the Bynums for Zanzibar Blue, The Sound of Philadelphia (TSOP) and Warmdaddy's. But he didn't build those spots. Not like he's doing with Mantra, fitting it out from stem to stern, designing it, configuring its walls, making its furniture. From painting the foyer Tibetan red with skeletal Thai bo leaves shellacked onto the surface, to placing delicate iridized glass beads into banisters and cutting rare tile and glass for mosaics, every bit of this Mantra is his. The 100-year-old postcards he had blown up and made into canvas paintings? His. The single trees sliced to create cabinets and tables? He cut the wood. "When a designer translates your work, it's their interpretation," says Paris, a painter and sculptor. "I waited my whole life to have my own place." He waited too long to let that happen. That he will be doing Pan-Asian food was no shock. Losing the also-Asian Guru has been the bane of his existence. "That was my baby," says Paris. So Mantra is ripe with Paris' Asian-inspired flavors -- peppered sake Kumamoto oysters, ponzu-marinated tuna, garlic drunken sailor mussels. Paris loves mussels. But that he was going to do all the construction by himself? Well, his hands tell that story. He's made fish tanks from old streetlamps. Formed plaster wave walls from reinforced gypsum. Fashioned a simple votive candle display to make a part of Mantra resemble a rich devotional teahouse. And three months after taking the lease at the South 18th Street address, Paris is nearly done (he hopes to open Mantra within a week)—all this in between driving his van on weekends to TSOP at The Quarter at the Tropicana in Atlantic City and readying the next Growth Evolution (the Bynum brothers company for which he is executive corporate chef, developing culinary programs) space at the Riverview complex: the new Warmdaddy's. "That's going to have great legs," says Paris of the blues club relocated from Old City to include a bigger world music program, grander menu and easier parking. "We like places where music is one more layer," says Paris of ZB, Warmdaddy's and Mantra, "where you can move your elbows when you eat and feel the energy." Hard to believe that Paris has any enthusiasm left for anything not Mantra. But he's a man generous of spirit. Decades of studying Buddhism and Eastern philosophies (a dog-eared copy of Alan Watts' Cloud-Hidden, Whereabouts Unknown is on the bar he fashioned from boule-cut layers of 300-year-old black walnut and butternut) as well as those 11 years of kung fu helped. When asked why he hasn't gone solo sooner, Paris says, "Eeeeey, we were busy." "When I did this, I knew I wanted to be on [Rittenhouse] Square, yet have less than 200 seats." He remembered Neil Stein's Fishmarket—a Federal-style box that resembled both a gingerbread house and a pirate ship from the front. And it was Stein who brought the Germantown-born Paris back from San Fran to open Pomodoro in 1990. (Stein is also godfather to Paris' daughter.) Stein even wanted Paris to take over the Market a few years ago. "Before Neil went on "vacation,' he gave me his blessing. That's good karma." "Building out your own thing is a logical extension to and for anyone who cooks," says Paris. "When you become a chef, you're not just a mechanic or engineer—you're designing. On a very base level, you understand the ingredients. And they become your repertoire." Like he does to the ingredients that form Mantra's menu—Bengal spiced lamb, tamarind glazed duck—Paris spoke to the restaurant's building materials. "The material told me how it wanted to be used." It's the same thing you see running through nature; the pattern of wood, the pattern on the fish he uses to make his samurai shiso-spiced salmon. "You have to leave your feelers out—in cooking, in design." And to his deep satisfaction, the layers of music, staff and an affordable daring menu of umeboshi clams, Maine lobster kamikaze sprinkled with masago dust and such come together to stimulate everyone who walks through Mantra's doors. "I want to soothe people, to energize them," says Paris. "You can make a very human statement by doing such. That's what a restaurateur is—a restorer." Mantra, 122 S. 18th St., 215-988-1211.

Asian Food: Louisville Originals By Robert Annis For Custom Publications When you want an authentic Louisville dining experience, don’t head to the nearest chain for the same-everywhere pizza shooters, shrimp poppers or extreme fajitas. To find great local food at independent restaurants, the Louisville Originals can help. More than 50 locally owned eateries belong to the Louisville Originals, one of the largest such restaurant networks in the Midwest, if not the nation. On the local menus Louisville has an excellent independent restaurant scene where you can find almost any type of food your taste buds crave. Dozens of restaurants are members of the Originals, and all of them practically are guaranteed to have your mouth watering within moments of entering the front door. Fans of jazz and contemporary continental cuisine will love Artemisia, while Palermo Viejo’s Argentinean menu has won over thousands of Louisville restaurant goers including veteran food critic Robin Garr who wrote, “It is already earning a secure place on the city’s short list of four-star spots.” Porcini’s northern Italian fare has earned the eatery 3.5 stars from Louisville’s The Courier-Journal, and Asiatique’s exciting Pacific Rim cuisine once garnered a Best Asian Food nod from the readers of CitySearch.com. So good you have to share Organization president and Baxter Station owner Andrew Hutto said he thinks it’s much more interesting to go to a locally owned restaurant where the townies eat. “The food is unique,” Hutto said. “The atmosphere is more comfortable. The service is more personable; we know a lot of our regular customers by name. And 72 cents of every dollar you spend stays in the local community as opposed to 42 cents if you eat at one of the chains.” Last year, the group launched www.louisvilleoriginals.com, and the results have been impressive. Hutto estimated as much as a third of his business now comes from people discovering the eatery from the Web site. Louisville resident Tom Birchfield is a devotee of independent restaurants in his city and was eager to tell the network about one of his favorite haunts, Jack Fry’s. “It’s great bistro-type food,” he said. “It’s a nice place for a beer and a sandwich, and I like the ambiance a lot.” Every few months, a number of gift certificates are sold on the Web site at a substantial discount. But they go fast; gift certificates to the more renowned restaurants have been known to sell out within a matter of hours. “It’s like having free money when you go into a restaurant,” Hutto said. The Originals are hoping to partner with the Louisville Convention & Visitors Bureau to raise awareness of the culinary scene and get the word out across the country. When that happens, you can bet foodies everywhere will be making a beeline for Louisville. “Louisville’s great to visit,” Hutto said. “We’ve got a lot of great restaurant choices for not a lot of money.”

asian food: Mothers, eh, who needs 'em The gifts. The flowers. The doing nothing. Some of them are really pushing it. May 18, 2006 OK, I'VE HAD IT with mothers, I really have. I don't think they're as mothering as they used to be. They talk back a lot and don't always follow through on their promises. Also, they're completely milking this whole Mother's Day thing. Take our recent experience. 6:43 a.m. The toddler jumps on his sleeping mother's back and spins around. He looks like a man stealing a horse. "Happy Mother's Day!" he screams. "Yee-ha!" 6:44 "Please get him off my back," his mother moans. 6:55 I get up with the toddler so his mother can sleep. "Happy Mother's Day," he tells me. "Yee-ha." 7:10 The toddler and I arrive at his favorite restaurant. The tables still smell of disinfectant. The menu is routine. But in the back, they have a giant vat of germy plastic balls you can crawl around in. "That's the first thing I look for in a great restaurant," I tell the toddler. He smiles like I'm kidding. 7:16 I place our order. "Happy Mother's Day," the toddler tells the counter man. 7:17 While waiting for our order, I notice that McDonald's now serves Asian food. "Apparently, they've finally mastered every nuance of American cuisine," I tell the toddler. "It's time for the chef to try something new." He smiles like I'm kidding. 7:21 I finish the rest of his breakfast. The eggs taste like well-buttered attic insulation, with a hint of nutmeg. Wow. 7:32 While leaving, the toddler spots a giant cutout of Ronald McDonald. "Daddy?" he asks, pointing at Ronald. "No," I say. "Not Daddy." 7:40 While driving away, I ponder the physical similarities between Ronald and myself. — We're both uncommonly handsome middle-aged men. — Our hair is often combed into wild, fiery angles. — We both have big, honkin' clown feet. 7:55 "Honestly, I don't know where you get Ronald McDonald," I tell the toddler. "I'm a serious man leading a serious life." "OK, Daddy," he says. 8:05 At the drugstore, we look for a card. We find the Mother's Day cards next to the "Sympathy" section. "See the theme?" I ask the toddler. 8:30 Back home, the lovely and patient older daughter is making scones. From scratch. 9:22 There is so much flour in the air, the AQMD issues a health alert. 9:25 Their mother awakens. "Happy Mother's Day," the toddler says again. He hugs her. He kisses her chin 100 times. Kiss. Kiss. Kiss-kiss-kiss-kiss-kiss …

asian food: Asian businesses prosper By CHRISTINE McMANUS ChristineMcManus@coloradoan.com Sales and employment increased significantly at Asian-owned businesses in Northern Colorado from 1997 to 2002, although the number of Asian-owned businesses has dropped, according to data released Tuesday by the U.S. Census Bureau. The number of employees who work for Asian-owned businesses in Fort Collins jumped a whopping 75 percent from 1997 to 2002. Payroll increased from $9.7 million to $13.3 million, at a comparatively slower rate of 37 percent. Mai Tran, originally from Vietnam, started Fort Collins' fast-growing Information Technology Experts Inc. in 1996 with business partner Bruce Hottman. ITX has expanded its IT services across Colorado, growing 50 percent last year and adding employees across the Front Range. The business was honored last month by officials in Washington, D.C. Tran is a member of the Asian Chamber of Commerce in Denver. "The members in the Asian Chamber are very tight. They are more likely to do business with the Asian community," Tran said. "The challenge for Asian businesses is usually the language and the culture." Out of the hundreds of businesses that Tran serves in Fort Collins, very few are Asian-owned. Many Asian owners of nail salons and restaurants keep records by hand, not on computers, Tran said, though computers could help them with business. Another challenge includes the competition that all small businesses face from chain corporations. Sales at Asian-owned businesses increased 26 percent, from $37 million to $47 million, in Fort Collins from 1997 to 2002. However, the number of firms dropped 59 percent in Fort Collins, from 308 to 125 businesses. Greeley now has more Asian-owned businesses than Fort Collins, increasing from 111 to 187 firms. Nationally, Asian-owned businesses increased at double the pace of firms overall. About 1.1 million businesses generated more than $326 billion in revenues, up 8 percent from 1997, according to Census data. "The robust revenues of Asian-owned firms and the growth in the number of businesses provide yet another indicator that minority entrepreneurs are at the forefront as engines for growth in our economy," said Louis Kincannon, Census director. In the U.S., three out of 10 Asian-owned firms operated in professional, scientific, technical and maintenance services, like ITX. Nearly half of sales are in retail and wholesale trade, such as Fort Collins Oriental Market. Asian and non-Asian customers alike shop at the store, 1119 W. Drake Road, southwest of Shields Street. "I'd have to go to Denver if this store wasn't here," said Janet Westphal, a Fort Collins resident whose mother is Korean. "I got some kimchi (vegetable dish), though it's a little sweeter than my mom's kimchi." Denver's lure is often a problem for the local, 4-year-old Asian food store that carries Chinese, Japanese, Korean, Indonesian, Vietnamese and Filipino foods, said owner Gene Ham. "To some, Fort Collins is a country town, and they think they have to go to Denver," he said. "I wish the people who don't know we're here would look a little closer. There are great Asian restaurants here, too. If they don't support what we've got, they'll lose it." Out of nearly 11,000 Asian firms in Colorado, half are in metro areas. Colorado Asian business owners generated $2.45 billion in sales in 2002, up from $2 billion in 1997. Out of the 10 Colorado cities highlighted in the report, Fort Collins dropped to the bottom of the list in 2002, with just 125 Asian-owned businesses. The Fort Collins-Loveland area has primarily Korean, Asian-Indian and Chinese owners, according to Census data. Retail and service businesses are far more common than finance, wholesale, construction and other industry businesses owned by Asians. More and more Vietnamese and Koreans in particular are coming to Colorado, usually from California and Texas, and are starting businesses, Tran said. Since 2002, more Vietnamese entrepreneurs have moved to the region. Originally published May 17, 2006

asian food: New South Asian arts festival runs this weekend Julia Le May 17, 2006 Asma Arshad Mahmood wants to see Mississauga's cultural diversity flourish. Having moved from Islamabad, Pakistan, to Mississauga seven years ago, the 43-year-old said Mississauga lacks citywide events that showcased homegrown talent. "Nothing happens here," said Mahmood, a visual artist. "I want to see Mississauga be an accepted city where things are happening and things are taking place so that people don't have to look outside of the city to find entertainment, arts and culture." As part of the celebration of South Asian Heritage Month, Mahmood and the Canadian Community Arts Initiative, a not-for-profit corporation, will be hosting Mosaic, the first South Asian multi-disciplinary arts festival in Mississauga, on May 20 and May 21 from noon to 11 p.m. at Civic Square. The weekend event will showcase more than 40 performances, a South Asian food festival, an on-site graffiti demonstration by local artists, and a youth stage featuring Mississauga bands. "We have made an effort to develop this festival not only as a celebration of South Asian community, but also as a tribute to the multiple layers of cultural makeup of Canada," said Mahmood, who has been planning the event for three years. "The recognition of youth culture demonstrates our faith in the next generation and respect for their creative dynamics." Mahmood's daughter Bushra, 18, said her age group, 16- to 26-year-olds, is usually ignored. "We want to give local bands a chance to show themselves to their fans and family," said Bushra, the youth co-ordinator for Mosaic. She said her friends often drive to Burlington to perform because there aren't many all-ages venues in Mississauga. The event will also feature 30 marketplace vendors bringing merchandise from Afghanistan, India, Pakistan, and other South Asian countries, as well as a literary seminar with South Asian Canadian writers at the Central Library, performances by Juno Award-winning singer Kiran Ahluwalia and music maestro Sohail Rana at the Living Arts Centre (LAC), and a visual art exhibition in Laidlaw Hall, also in the LAC. "The concept (of the art work) is issues of immigration, displacement, and feeling like an alien in your own home," said Asma, "issues on how we perceive our children leaving their culture, and all those sensitivities." Mahmood expects the festival will bring out 15,000 people each day. "It's South Asian Heritage Month and we want to celebrate that huge part of our community," said Asma. "Such an event is really recognition of vitality that exists in our community." She hopes it will open new doors for other groups in Mississauga to celebrate the cultural richness of heritage. Admission to the festival costs $5. For tickets to the Kiran Ahluwalia and Sohail Rana concerts at the LAC, $20-$35, call 905-306-6000 or email lac.boxoffice@livingarts.on.ca. Proceeds from the event will pay artists and help develop a fund for a regional art gallery.

Gingery Sole and Watercress Soup This Soupe Chinoiserie is delicate and fragrant; serve hot as a first course to 4 people. 1/2 pound sole fillets 1 teaspoon peanut oil 3/4 teaspoon cornstarch 1/4 teaspoon white pepper salt to taste 5 cups fish or chicken stock 2 thin slices of fresh ginger 1/2 pound watercress, stemmed 2 teaspoons soy sauce 4 and 1/2 teaspoons peanut oil 1/8 teaspoon rice or dry white wine 1/4 teaspoon sesame oil Sliver the fish across the grain. Mix with 1 teaspoon oil, cornstarch, pepper, and salt, and refrigerate for 1 hour. Bring the stock and ginger to a boil in a medium saucepan. Add the watercress and soy sauce. Season to taste with the salt. Boil for 3 minutes, then reduce heat to low. Heat the 4 and 1/2 teaspoons of peanut oil in a skillet at high heat for minute, then add fish strips, stirring for one minute. Add the wine, the stock mixture, and the sesame oil. Cook for 2 minutes, then ladle into bowls. Discard the ginger as you are ladling. http://www.soupsong.com/rfish3.html

Logitech Wireless Music System for iPod The good: Wirelessly transmits iPod music to your home stereo; lets you use iPod interface to navigate your music; solid sound quality; easy setup and operation; transmitter doesn't draw power from your player; works with any iPod or MP3 player; no DRM restrictions. The bad: Pricey; transmitter can snap on to only certain iPod models and just flops around on others; transmitter needs to be recharged separately from your MP3 player. The bottom line: Logitech's hassle-free Wireless Music System bridges the gap between any MP3 player and your home stereo. Reviewed by: Rick Broida

asian food: NOT FROM SCRATCH2 Wasabi broiled sushi| |(6 servings)| Sushi rolls make great finger-food, quick appetizers. Most stores these days carry a good variety. For this preparation, I put them on a serving plate with a ramekin of dipping sauce made by combining the soy sauce, wasabi paste and chopped pickled ginger. Pickled ginger ½ cup mayonnaise Wasabi paste 18 pieces prepared sushi of choice Soy sauce (may substitute low-sodium soy sauce) Steps: Set an oven rack 4 inches from the heating element and preheat the broiler. Mince the pickled ginger that comes with the sushi and set aside. In a small bowl, blend the mayonnaise and the wasabi paste that comes with the sushi. Place the sushi rolls on a rimmed baking sheet. Put a few drops of soy sauce on each roll and then a small dollop of the mayonnaise mixture. Broil for a few seconds just to brown. |Thai soup of yellow curry,| |coconut milk and salmon| |(8 servings)| I bought roasted salmon fillet from the prepared foods counter of Whole Foods. 1 qt. creamy butternut squash soup, such as Imagine or Organic 2 cups fish stock, such as Kitchen Basics, or 2 cups clam juice One 14-oz. can unsweetened coconut milk 1 T. Thai-style yellow curry paste 1 T. sugar 1 bunch scallions, white and tender green parts, chopped ½ bunch cilantro, stems and leaves, chopped 8 oz. cooked salmon, pulled into bite-size pieces Steps: In a large saucepan or stockpot over medium-high heat, combine the squash soup, fish stock or clam juice, coconut milk, curry paste and sugar, mixing well. Bring to a boil and remove from the heat. Add the scallions, cilantro and salmon, stirring just to combine. |Roast chicken with black bean sauce| |(6 to 8 servings)| This dish is best served with brown or white rice. I also like Thai Kitchen's yellow jasmine rice and Uncle Ben's Garlic and Butter Rice. 2 roast chickens 1 cup chicken stock or low-sodium chicken broth One 8-oz. can crushed pineapple and its juice 3 T. Chinese black bean sauce 1 T. Chinese chili garlic sauce, or to taste (optional) ¼ cup diced red bell pepper, for garnish Chopped scallions or cilantro or both, for garnish Preheat the oven to 400 degrees. Steps: Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, purée the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it. Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with diced red bell pepper and scallions or cilantro. |Steamed sesame baby spinach,| |carrots and red peppers| |(6 servings)| I used Fresh Express baby spinach, which comes with or without carrots, for this refreshing side dish. 3, 9-oz. bags Fresh Express spinach and carrots 1 red bell pepper, stemmed, seeded and cut in julienne strips 1 T. toasted sesame oil 1 tsp. chopped ginger root 1 tsp. minced garlic Salt Freshly ground black pepper Sesame seeds, for garnish Steps: Place the spinach and carrots, bell pepper, sesame oil, ginger, garlic and salt and pepper to taste in a jumbo (2.5-gallon) plastic food storage bag and partially seal the bag, leaving 2 inches open along the closure. Or place all the ingredients in a large, microwave-safe bowl (you will have to stuff the spinach in) and cover the bowl with plastic wrap. Microwave on high for 2 ½ minutes. Open the bag or uncover the bowl (be careful of the steam) and turn the contents with tongs. The spinach should be just wilted. If necessary, return to the microwave for 30 more seconds. To leave behind any water that may have accumulated during steaming, use tongs to place the spinach in a serving bowl. Sprinkle sesame seeds over the spinach and serve hot or warm. |Chai floats| |(8 servings)| I use Oregon Chai's Vanilla Chai Tea Latte Mix that comes in a box of eight packets. Each packet calls for 8 oz. of water, but I halved the amount of water to concentrate the flavor. I topped the floats with broken-up pieces of Jules Destrooper Almond Thins, in the fancy cookie section of most markets. You may use canned whipped cream, such as Reddi-wip, though I think it's worth the time to make your own. 1 qt. premium coffee ice cream 4 packets chai latte mix dissolved in 2 cups of hot water, then chilled (or use ready-to-drink chai latte) 1 cup heavy cream 1 T. powdered sugar Crushed almond thins or amaretti cookies Steps: For each float, place 2 scoops of ice cream in a tall glass or large brandy snifter. Pour ¼ cup chai over the ice cream. Using a hand-held or stand mixer on high speed, whip the cream until fluffy, then gradually add the sugar to incorporate it. Top each float with whipped cream and the crushed cookies. By DAVID HAGEDORN Special to The Washington Post

NOT FROM SCRATCH1 To test the theory that any cook can fake a dinner party by jazzing up grocery stores' prepared foods and passing them off as homemade, I recently served such an Asian-inspired meal to my friends -- without disclosing the provenance of the meal's ingredients. Being a chef made the process easy, but getting away with it was trickier. When chefs entertain, expectations are high. At the end of the meal, I reaped the compliments before exposing the ruse. Even the food snobs were fooled. In the interest of science, I set aside some of my usual standards, which allowed me to discover credible ingredients I would have otherwise ignored. Kitchen Basics brand stocks are excellent, though still nowhere close to the quality of homemade stocks. Imagine Brand Organic soups are nicely textured, though a bit bland; minimal doctoring makes them sing. Because of overexposure to casseroles as a child, I could not overcome my aversion to condensed soups. I tried other convenience foods: jarred chopped ginger and garlic, and canned whipped cream, whose lack of integrity did not, in my opinion, justify the scant amount of time their use saved. I regularly work time-saving prepared foods into party menus, especially for appetizers. For this Asian menu, I refashioned 18 pieces of sushi by sprinkling them with soy sauce, topping them with a small dollop of mayonnaise mixed with wasabi paste, passing them under the broiler for a few seconds and garnishing them with slivers of pickled ginger. The next course required only five minutes to turn a carton of butternut squash soup and a smattering of ingredients into a bold, Thai-style yellow curry and coconut soup with salmon. Whole Foods Market's rotisserie chickens, for example, can be quite succulent if they have not been sitting around too long. I opened a can and two jars to make a black bean and ginger sauce that earned rave reviews. For a side dish, cellophane bags of baby spinach and carrots, microwaved with red bell pepper, sesame oil and ginger, took three minutes to prepare. Chai floats, assembled in moments, were a refreshing end to the meal. This was the first, and last, time I used canned whipped cream. I succeeded in faking out my friends, but the joke was on me. My guests considered my shortcut food every bit as good as my made-from-scratch fare. The experiment went so well that my ego could barely handle it. David Hagedorn is a chef and former restaurateur. http://www.montereyherald.com/mld/montereyherald/living/food/14543632.htm continue..

Taj Among UK's Top 14 HAVERFORDWEST’S Taj Mahal restaurant is preparing for a curry cook-off in the House of Commons later this month, as its place on the inaugural Tiffin Cup was confirmed today. The restaurant was one of 40 nominated by MPs in the UK for the award for their fine south Asian cuisine. It has survived onto the shortlist of 14 restaurants. Chefs from the Taj Mahal will head to Parliament next week in an attempt to secure the cup, and accompanying prize of a year's supply of Cobra Beer. Preseli Pembrokeshire MP, Stephen Crabb, nominated the restaurant. "I congratulate the Taj Mahal in Haverfordwest on making it through to the final of the Tiffin Cup in the House of Commons next Tuesday," said the MP. "The UK has a love affair with curry and Pembrokeshire is no exception. I am therefore delighted that one of our local Indian restaurants has the opportunity to compete with other regional 'Curry Kings' on a national stage. "I'm a bit of a regular in the Taj Mahal so I'm pleased it was picked. I normally go for one of their lamb dishes. The lamb jalfrezi is excellent. "The competition is another opportunity to promote and celebrate Pembrokeshire business." He explained how the people of Pembrokeshire had backed his campaign to nominate the restaurant. The Tiffin Cup was launched by MPs Michael Fabricant, John Barrett and Keith Vaz in recognition of the contribution south Asian food makes to British cuisine. The award was launched with the formation of an MPs’ Tiffin Club last November. This years competition is in aid of ROKO Cancer Appeal - a charity established five years ago by entrepreneur M.K. Chawla, to raise funds to help in the fight against breast cancer. The charity introduced the first mobile breast cancer detection unit in Amritsar last year. Next week’s competition will be judged by Ainsley Harriott, Loyd Grossman, and comedy writer and actress Nina Wadia, among others. Mr Vaz said that the Taj Mahal’s nomination placed it among the 14 best south Asian restaurants in Britain. "These restaurants raise a greater awareness and understanding of Britain's Asian communities," he said. "I am sure this will be a fun-packed evening that will highlight how far south Asian cuisine has developed in this country, while also supporting two very worthy causes." asian food http://www.pembrokeshiretv.com/content

King Kong and The Lord of the Ring’s on HD-DVD If you’ll indulge me in a bit of speculation... I couldn’t help but notice the current and up-coming HD-DVD titles are missing some key box-office players, namely ‘King Kong’ and ‘The Lord of the Rings’ trilogy. Surely both of these titles would be must-haves for fans of the films who are considering a HD-DVD player, so where are these mega titles? This is where I go conspiracy theorist on you, so my apologies in advance. What if Universal (HD-DVD exclusive) were prepping Kong’s HD-DVD release to coincide with another consumer electronics release later this month, for example Blu-rays launch on May 23rd? Ok I know it sounds a bit strange but hey since Universal agreed to support HD-DVD exclusively and Toshiba hasn’t exactly mounted an aggressive HD-DVD marketing campaign thus far, maybe Kong on HD-DVD will turn into an advertising blitz right around the time Blu-ray launches. So far HD-DVD titles haven’t followed their DVD counterpart’s tradition of being announced months in advance of their release. A few of the Warner titles have been released with as little as a weeks notice, which makes the above scenario slightly more plausible. Posted by B.Greenway

Asian Food: the women behind the book New Asian Cuisine New Asian Cuisine is the latest release to join the ever-growing list of cookbooks. However, what sets this book apart is that it is a compliation of recipes from over 100 celebrity chefs and "introduces the Asian version of the new USDA food pyramid." It's not only a cookbook, but also a handy reference guide to have in the kitchen. Wendy Chan and Grace Niwa are the two forces behind this great book. How did you come up with the concept for the book? We are strong advocates for Asian cuisine, professionally and personally, and wanted to create a book to spark more interest in Asian food and beverages on all levels. Wendy and I have worked with chefs and the food and beverage industry through experience with our clients from our independent businesses. When the new USDA Food Pyramid was introduced we discussed how it would be interesting to do an Asian version of this and that thought quickly snowballed into bringing on well known Asian Chefs as well as non-Asian chefs who have a love of Asian Food to participate in this effort by providing recipes of what we call "New Asian Cuisine". These recipes allow home cooks to prepare wonderful Asian food in the comforts of their own home when not dining out. What was the most difficult/easiest part in putting it together? We had the passion but we had never created a cookbook before. This was really a grassroots effort with the help of so many chefs and enthusiastic individuals that also shared our vision. The challenge was editing over 300 recipes and making sure that all content and measurements were consistent in style. Since most chefs cook in larger portions and we were trying to stay within the Asian Food Pyramid guidelines for most of our recipes, we had to modify the recipe and contacting chefs is no easy task! We had to contact and verify recipes with over 100 chefs both nationally and internationally! We also had to test these recipes at home to make sure the recipes worked. Another huge undertaking was raising funds to produce the book. There were many challenges and barriers along the way and we continue to face these every day. The best part was the team effort that went into our book and how fast and efficiently we were able to work together. We were able to conceptualize,produce, raise funds, design, get the book printed and in major bookstores all within the year. What do you hope readers get out of your book? New Asian Cuisine is a book you can bring along when food shopping and traveling. It's not just meant for the kitchen. We want our readers to be inspired by our chefs and use their curiousity in trying new Asian ingredients. New Asian Cuisine is also not a dieter's cookbook. The recipes adhere to the principles of the Eastern eating philosophy of maintaining a balanced lifestyle and moderation. We want to let our readers know that they also can create these wonderful Asian dishes in their own home and purchase Asian ingredients in their neighborhood. For this purpose, we have provided over 1400 Asian supermarkets, malls and online stores across the US on our website at www.newasiancuisine.com. To differentiate ourselves from other cookbooks, we included a culinary passport to fabulous dining around the world to capture the readers' fine dining experiences at our chefs' restaurants. Also included is a restaurant directory of all of our participating chefs from around the globe. Finally, we hope that our readers will be excited by the culinary contribution of the chefs that define a new way of thinking about Asian Cuisine. What was the most interesting thing you learned? The most interesting thing we learned during the creation of this book were from the personal stories from the chefs about the recipes they submitted. Many chose to send in their favorite home-style dishes that were from their childhood that reach deep into their cultural background. They also refashioned many traditional Asian dishes using Western culinary techniques and ingredients and always adding a heavy dose of creativity to turn out refined, innovative, contemporary plates. Are either of you experts in the kitchen when it comes to Asian cooking? We are both Asian food enthusiasts and absolutely passionate about this industry! by Wendy Chan and Grace Niwa

Roulette table layout Inside bets: (also called layout bets) A - 1 number, Straight up 35:1 B - 2 numbers, Split 17:1 C - 3 numbers, 3 Line 11:1 D - 4 numbers, Corner 8:1 E - 5 numbers, 1st Five 6:1 (double zero roulette table) * E - 4 numbers, 1st Four 8:1 (single zero roulette table - not shown) F - 6 numbers, 6 Line 5:1 Outside bets: G - 12 numbers, Column 2:1 H - 12 numbers, Dozen 2:1 J - 24 numbers, Split Columns 1:2 (Allowed in UK casinos. Some casinos may not allow it.) K - 24 numbers, Split Dozens 1:2 (Allowed in UK casinos. Some casinos may not allow it.) Even/Odd - Pays even money 1:1 Red/Black - Pays even money 1:1 1-18/19-36 (also called Low/High) - Pays even money 1:1 Roulette Announced Bets or Call Bets (Used in French roulette tables and in some European casinos with single-zero wheel roulette tables. Common in most UK casinos with single-zero wheel American roulette tables.) Number Neighbours bet/Neighbors bet (Voisin du Nombre): 5 chips bet on a number which covers the number itself and the two numbers on either side of it on the roulette wheel. Zero Neighbours bet (Voisins du Zero): 9 chips bet covers Zero plus seven numbers on right, and nine numbers on left, 0/2/3 + 25/26/28/29, each with 2 chips, 4/7 + 12/15 + 18/21 + 19/22 + 32/35, each with 1 chip. A Third section of the Wheel bet (Tiers du Cylindre): 6 chips split bets cover numbers from the 33 to the 27 on the roulette wheel, 5/8 + 10/11 + 13/16 + 23/24 + 27/30 + 33/36, each with 1 chip. Full Orphans bet (Orphelin Plein): 8 chips bet covers 0 + 6 + 9 + 14 + 17 + 20 + 31 + 34, each with 1 chip. Orphans Split bet (Orphelin Cheval): 5 chips bet covers numbers 6/9 + 14/17 + 17/20 + 31/34, each with 1 chip split bets, and number 1 with 1 chip bet. The table layout on the French version of roulette is different from both, European and American roulette. The main difference is in the position of the side bets (outside bets). The side bets on the French table are split in two and run along both sides of the table layout. Each side bet is given its French name and sometimes also its English translation underneath. Great gambling site Use the "Main Menu" on the right margin to explore this site. This is a comprehensive great gambling site with advice on winning, how to gamble, betting strategy, listing the best online casinos and world land-based casinos directory. Topics covered include game summary, rules, how to play, how to win, game strategy, betting systems, gambling tips, on: Blackjack, Roulette, Poker classic and variants such as Texas Hold'em poker, Craps/Dice, Slots and Videopoker, Baccarat, Keno, Lottery, Powerball, Bingo, Sports betting, Horse racing and Greyhound racing. Copyright © See copyright notice.

INGREDIENTS Cooking Asian at home is something done all over the United States. From chow mein to egg rolls to Peking duck, Chinese-style ingredients are fairly common in grocery stores. Otherwise, most metropolitan areas will have Asian specialty grocery stores, or there’s always the internet. Oh, wait, that’s us. Anyway, here’s the basics you need. From the freezing mountains and desert in Mongolia to the steamy, sticky jungles of Vietnam to the beautiful beaches of Thailand, Asian food has an incredible range of flavors and styles. Asian food has become familiar in the Western world, with Asian restaurants on virtually every corner. But that does not mean it has become “assimilated” to American tastes. More often than not, those restaurants are operated by people from the culinary region – so you know you’re eating the real deal. Or at least as close as you can get when you’re 9,000 miles away. Copyright 2006 © Melting Pot Foods, LLC

Asian Food: Cooking Indian Food at Home - Where to Start? If you read my article, Curry - A Journey, published on the Curry page of this site, you'll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. You'll also know that I then discovered "real" Indian cookery and decided that as I couldn't afford to eat out that much, I needed to learn how to cook the stuff myself. My first stop then, was a local bookshop, where the choice of books on Indian cookery was somewhat limited. However, I struck lucky and discovered a book called Indian Cookery by Madhur Jaffrey - what a find. Written in simple language but with lovely descriptive text and recommendations on what to serve with what, it was just what I had been looking for. There was a stumbling block, however, which was the endless list of spices, seasonings and flavourings in the front of the book. I didn't know where to start - I'd heard of quite a lot of them, having watched a few TV programmes on Indian cooking but, "help" I thought, "buying that many all at once is going to cost a fortune". If you're thinking the same, don't panic. Check in your store cupboard. You probably already have some of the items you will need. For example, look for black peppercorns, bay leaves, chilli powder (if you're already a fan of chilli con carne), ground ginger, nutmeg, cloves and cinnamon if you bake cakes or apple pies. Maybe you'll find mustard seeds if you do your own pickling and sesame seeds if you make rolls or cook Chinese food. That only leaves a few basic ingredients which appear in a lot of Indian recipes - cumin, coriander, turmeric and cardamom. Often you need ground cumin and coriander but if you buy the whole spices, you can grind them as necessary (and they keep longer that way too). The other thing I did was to choose a fairly simple recipe to start with and I just bought the spices I needed for that. The next time I want to cook an Indian meal, I chose another recipe with similar ingredients so I had to just buy a couple more things. Soon enough I built up a whole store cupboard of the things I needed and it didn't have had such a drastic effect on my wallet. Then there was no stopping me - I even know some recipes by heart now and you can do the same if you want to. You don't need special equipment for Indian cookery, although I wouldn't be without my electric coffee grinder (to grind spices) and it's nice (but not necessary) to have the traditional dishes to serve your meal in. Other than that, you need a bit of patience and it's fun to cook with a friend so that you can share the chopping and grinding or have someone read the recipe out to you step by step so you don't go wrong in the middle. The flavours are great, a curry evening is really sociable, so go on, give it a try. Liz Canham: As well as a love of Asian cooking and travel as you can see in her Asian Food and Cookery and Travellers' Tales websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website. Liz Canham: As well as a love of Asian cooking and travel as you can see in her Asian Food and Cookery and Travellers' Tales websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

Asian Food: Indian Cookery with a British Twist In a traditional Indian home, the wife and mother does not go out to work. She stays at home and spends her days making sure that there is wholesome and tasty food ready for her family to eat whenever they may want it. If there are other older women in the household such as aunts or a grandmother, they will help too. An Indian girl will start learning to cook at a very early age and will be expected to help her mother with the household catering and cleaning too. At her mother's side a daughter will learn how to grind spices, how to mix them to make various masalas and exactly when and how to add them to individual dishes. She will learn how to make various types of bread - chapattis, rotis, parathas and more. She will learn to make several dishes at the same time, no Indian meal consisting of only one dish, and she will learn the art of producing the crispest deep-fried onion bhajis and pakora. The girl's skill in the kitchen can make the difference between her finding a husband or not. There's no getting away from it, delightful though Indian cuisine is, producing a meal is a complex and time-consuming business, even for the most experienced Indian housewife. That's the traditional way. However, in modern-day India and in Britain, where many Indian families have made their homes, life is quite different. These days, Indian women often do not have the luxury of staying at home all day. They want or need to go out to work. Indian girls brought up in Britain see other girls of their age going shopping, to parties, to visit friends, to school, to college and ultimately to work and they don't want to stay at home with their mothers, slaving over a hot stove. On top of that, they don't want to lose the culture and flavours of Indian cuisine. What to do then, when Indian cookery does not provide a quick answer to providing a meal? Vicky Bhogal has found the answer. In her book, Cooking Like Mummyji, she explores the culinary problems of a modern Indian girl living in Britain and provides an interesting answer. I suppose we would call this fusion cooking as it is a mixture of the flavours of India and the simplicity of British family food and the results are great tastes produced in the minimum of time. I particularly recommend Fishcakes with Bite and for Sunday lunch with a difference, Green Masala Roast Chicken - absolutely delicious. For all your Indian cooking needs why not visit my Asian Food Online Store Liz Canham is the webmistress of Asian Food and Cookery and Travellers' Tales.

Asian Food: Healthy Food Choices When Eating At A Restaurant With our increasingly busy lifestyle many families are choosing to eat out more often. While it may be rather expensive, for some it is the only logical choice. However, if you're trying to watch your weight, it can be difficult making the right food selections while eating out at restaurants! This is a simple guide to some kinds of popular asian foods that people often choose when they eat out. Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices. There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you're trying to eat healthy. It isn't that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food). If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat. Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich. You may have many opportunities to eat out with your wife and friends. It's important to remember that while you are watching you're weight, you don't have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way. http://www.reprint-content.com provides a meeting place for authors and webmasters. If you need self-help information or have articles to distribute on self-help issues, visit our Free Health Articles section to get what you need.

Asian Food: Food Bazaar “Really good food, great people, wonderful decorations; all around a posh occasion,” said Eric VanOss ’07. VanOss was referring to the Asian Food Bazaar, which took place last Saturday afternoon. The bazaar was a huge success, attracting customers ranging from infants to adult members of the community. Associates of various Asian clubs showcased select dishes from their countries and educated students and faculty at Andover about the different aspects of their cultures. At the Vietnamese stand, Michelle Nguyen ’07, Miles Silverman ’07, and My Khanh Ngo ’07 sold spring rolls, called Bann Trang Cuon. The extremely popular rolls were made of rice noodles, shrimp, lettuce, and rice paper. “At home we make this at the dinner table – [making spring rolls] is a great way to talk and get to know each other and they’re really easy to make,” said Ngo. Jean Pak ’07, Jae-Yeop Kim ’07, and Yujin Chung ’09 worked at the Andover Korean Society stand. Pak said, “We all went downtown to cook our food. Without [the faculty’s and club member’s] help we’d be nothing.” The AKS shared many traditional dishes including Korean sushi, a sushi made without raw fish, Mandoo, a form of fried dumplings, Korean Pancakes, and Chapchae, noodles cooked with sesame seeds and sesame oil. The Chapchae was spares and simple, with hints of peanut and sesame flavors. This dish revieved varying reviews: some customers loved the flavor while others found it bland. “There are different degrees of food that people are willing to try,” said Lisa Lian ’08, one of the coordinators of the event. “The food bazaar has helped everyone here to try to push the limit with what we are willing to try.” Not everyone at Andover was ready for all of the different tastes at the bazaar. However, experimentation was key on Saturday evening. Though some people were not open to some of the different flavors, it was a great way to incorporate a different style of food into Andover’s culture. The Andover Japanese Club, headed by Mia Kanak and Palmer Rampell, both ’06, sold Kakigori, a traditional fruity shaved ice dessert, Edamame, and Yakisoba noodles. Having tried the Yakisoba Mary Doyle ‘08 commented, “The pasta is filled with spices, you can taste all of the herbs in it.” Sara Ho and Grace Gordon, both ’08 described their stand, which included an origami display, a traditional Japanese toy called the Kendama, and a challenging timed competition picking up as many M&Ms as possible with chopsticks. “Our stand is kind of a mixture of different clubs; we all just wanted to help out. It’s a chance for everyone to share the types of food they eat at home,” said Ho. Kendama is a type of Japanese toy that children and adults play with. There are over 1,000 different techniques used by professionals and it is becoming a competitive sport in Japan. The point is to try to land the wooden ball on one of four points. “It’s a cool game, it’s really fun,” said Laura Herrmann ’06, a member of the Japanese club. “It’s really popular in Japan, it’s a children’s game but there are also professional competitions.” “I’m half Japanese so I grew up playing Kendama,” said Aya Murata, Adviser to Asian Students. “This game brings a cultural aspect to the Bazaar so it’s not just about food. We hope that this will help people in the community learn a little bit about Asian culture.” The Chinese Taiwanese Student Association contributed food including white rice, fried rice, scallion pancakes, dumplings, and bubble tea. They also cooked “General Zhou’s Chicken,” in honor of their club president. “Everything here is home cooked,” said Lauren Johnson ‘07. “I got to experience many different cultures, eat new foods, and have a lot of fun. I’m really looking forward to the talent show,” said Eli Grober ’09 when asked about his experience at the Bazaar. “The work was extremely hard and tedious, but when we sold it, it was all worth it,” said Stephanie Teo ’08. She helped her club cook Hokkien Mee, a type of pork noodles, fried rice, spring rolls, and Red Bean Wanton, a sweet, crisp traditional appetizer. Lucas McMahon ’08 summed up the evening well, saying, “I think that the Asian Bazaar was a lot of fun and a great way to celebrate Asian culture.” Stephanie Teo and Megan Richar

Asian Food: Trefethen deserves attention Of California wineries, the one owned by John and Janet Trefethen is among the best. Yet Trefethen Vineyards doesn't get the attention it deserves. Consider the 2005 Trefethen Estate Dry Riesling, produced from grapes grown in the Oak Knoll district of Napa Valley. This user-friendly white, filled with refreshing citrus flavors, is the perfect summer wine. For merlot advocates in search of a really good choice (there are a few), the 2002 Trefethen Merlot is a winner. With its rich structure and long finish, it reminds me of the best merlots produced in the Pomerol region of France. And for the epitome in cabernet sauvignon, you can hardly find one better than the 2001 Trefethen Reserve Cabernet Sauvignon. Only 731 cases of this superb red were produced, so it's not going to be in many shops. But those who search will be rewarded once they remove the cork and taste. SERVE WITH: The riesling is a favorite aperitif (few are those who won't like it). It's also a nice choice with spicy Asian food and cold tuna or chicken salad. The merlot is best with duck or beef. The reserve cabernet sauvignon calls for prime rib, rib eye steak and prime beef tenderloin. by Bob Hosmon Wine columnist

Asian Food: SARS Attacks! Run! Run! Run! SARS is here. The latest thrill of the media is to display a horrific view of the new disease SARS. In almost every newspaper, magazine, and radio story, SARS is portrayed as the doom of the world. Don’t get me wrong. I mean, SARS is a threat and people have died, but the sensationalism of the articles is just causing more trouble than is necessary — especially here in the United States. For example, did you know that in the U.S., as of May 7, there have been 65 cases of SARS (MSNBC.com)? That’s 65 out of over 290,000,000 people (U.S. Census Bureau). Yet a few weeks ago, I actually saw people walking down Clement Street in San Francisco with the paper filters and masks over their mouths! C’mon, it’s ridiculous! Not only is the media making people scared to breathe air, the American public is now scared to eat Asian food! I don’t know if it’s the media that’s frightening people or if it’s just the SARS association to China. It’s just an all around bad situation. In Newsweek, it was reported that a group of L.A. politicians ate in Chinatown to show how there really isn’t any danger of obtaining SARS by eating Chinese food. If you think about it, there may also be a hint of racism in the Asian food predicament. If SARS had been found in Italy, do you honestly think that people would not eat Italian food, or even stop getting pizza? I think not. Also, since when have the odds of catching a disease from another country by eating food made in America risen? To me it doesn’t make much sense, but I personally am not letting the frightening articles get to me and I’m definitely not going to change anything I do on a regular basis. Traveling has now become a hassle. There are constant SARS examinations at airports. The World Health Organization (WHO) has advised people not to go to Toronto because there have been a number of cases in Toronto and this is considered to be a mildly hazardous area. The WHO has also advised people to stay out of Beijing and Hong Kong. If you were to walk around any of the airports in any of those places, you would see swarms of people walking around with those paper filters over their face and disinfectant being sprayed all over. It looks like something from a sci-fi movie! SARS is something very real, and something we should be concerned about, but I just don’t think people should live inside a “plastic bubble.” — Danny Lannon is a junior at Skyline High School in Oakland.

Asian food: Eating adventure, New tastes add spice to celebration If you're in the mood for an old favorite such as fried rice, or if you're feeling a little more adventurous, the Asian American Celebration offers dozens of authentic dishes. Here's a sampling: From Bangladesh: * Piazi: Yellow lentil beans, onions, cilantro and various spices mixed together and deep-fried for a crisp snack. From the Philippines: * Adobo: Baboy at Manok: Chicken and pork cooked in soy sauce, vinegar, garlic, bay leaves and black pepper. From India: * Puri and Saak: Fried bread and curried garbanzo beans. * Dosa: Potato curry wrapped in rice-based pancakes with chutney. From Indonesia: * Lumpia Samarang: Bamboo shoots wrapped in egg roll wrapper. * Risoles: Chicken and carrots wrapped in egg roll wrapper & fried. From Malaysia: * Bubur Cha-Cha (dessert): Sweet potatoes/yam cooked in coconut milk with sugar and pandan leaves. * Rojak Buah (snack/refreshment): Fruit such as pineapple, apple, cucumber, jicama and mango mixed with a special thick sauce made of oyster sauce, brown sugar and shrimp paste. From Pakistan: * Kabob & Paratha Roll: Marinated minced beef kabob rolled in multi-layered bread. * Aloo Sagh and Rice: Sautéed spinach and potatoes blended with ethnic herbs, vegetable oil, served with basmati fried rice. From Singapore: * Roti John: French bread, eggs, minced beef/chicken, onion and seasoning. * Singapore Laska: Noodles, coconut, shrimp, bean sprouts, fried bean curd, eggs and spices. From Vietnam: * Banh Bao: Steamed bun with mushroom ears. * Goi Du Du: Papaya salad.

Asian food: Celebrating Asian heritage If you're looking for a variety of Asian food, entertainment and, of course, shopping, a Circle-the-Pacific air ticket to a dozen countries will cost you upwards of $2,000. A quicker, more inclusive and -- best of all -- free route is to head to the Greater Richmond Convention Center Saturday for the ninth Asian American Celebration. The biggest dilemma is deciding where to start the trip. Saigt Koh Ang from Cambodia or Nasi Goreng from Indonesia or Singapore Laska? Or maybe you should check out the hands-on activities for kids. Kite making? Origami? Henna hand painting? Calligraphy? You could watch the Thai dancers, listen to the Chinese drummers. Celebrate a mock Indian wedding. Get revved up at the Korean or Japanese martial arts demonstrations or the annual Iron Chef competition. Start some early Mother's Day shopping at the international marketplace, where nothing costs more than $5. "It's amazing to see so many cultures under one roof at one event," said Rumy Mohta, community relations director for the Asian American Society of Central Virginia. The annual event fetes the cultures of more than a dozen communities that have a presence in the Richmond area. And although many of these communities have individual festivals during the year, the Asian American Celebration offers the 50,000 or so Richmond area residents of Asian descent a chance to teach their cultures and celebrate their heritage under one really big umbrella. New to the festivities are Kazakhstan, Malaysia, Singapore and Indonesia. The featured country this year is India, and festival highlights will include a mock wedding and an Indian dance troupe from the Washington area performing a "Tsunami Wave" dance. "It is an education for our members as well as the community," Mohta said. "For example, as an Indian [who is married to a Filipino], I don't know that much about the Korean culture. But, as our motto says, we celebrate unity through diversity." "We want to take pride in our heritage," said Maria Cielo Eugenio, who coordinates culture programs in Richmond's Filipino community. "Many children haven't seen anything like this. They were born here, but we want to teach them the history of where they came from." For Dr. Eugenio's students, this includes several traditional dances from the Philippines. The Pilipino Language and Culture Class Dancers will perform the Cordillera Dance (a tribal dance featuring young girls balancing jars on their heads), Anihan, Alay kay Rosa (a rice harvest dance), La Jota Cagayana (a Spanish-influenced dance) and Pandanggo sa Ilaw-Wasiwas (a dance of lights where the dancers balance oil lamps on their heads). As kids enter the festival, they can pick up a questionnaire about the participating communities. Answers will be found at the various cultural booths, and completed forms can be redeemed for a prize. Mohta sees education as a vital mission of the festival. "Children are our future. They can learn about new cultures and it will make them more inclusive during their lifetimes." By Lisa Crutchfield Special Correspondent --

Asian Food: Malaysia invites world's top chefs to discover its food at international gourmet awards Malaysians often boast their cuisine ranks as Asia's tastiest. Next month, they'll have the chance to prove it. Hundreds of acclaimed chefs and food lovers will be treated to lavish spreads of sweetmeats, curries and rice recipes when they assemble in Kuala Lumpur, Malaysia's largest city, for the Gourmand World Cookbook Awards on May 17-21. Prime Minister Abdullah Ahmad Badawi is likely to host a banquet at his home for delegates, who will travel to the resort islands of Langkawi and Penang and parts of Borneo to try traditional dishes, said Fong Peng Kuan, an official at state-run agency Tourism Malaysia. ''This is a national effort to boost Malaysia by showing off our asian food,'' Fong said. It is the first time an Asian nation is hosting the annual event, where 6,000 cookbooks and wine publications from 65 countries are competing for various awards. Ten previous ceremonies took place in European locations such as Frankfurt, Paris, Versailles and Barcelona. ''The time is right to go to Asia, the driving force in world tourism and food,'' the Madrid, Spain-based organizer GourmandBooks said in a statement. ''A wide diversity of the best Asian food can be experienced in Kuala Lumpur, thanks to its multiethnic population'' of ethnic Malays, Chinese and Indians, the statement added. Malaysia's top celebrity chef, Redzuawan Ismail, better known as ''Chef Wan,'' is coordinating some of the menus and exhibitions, which will include Malaysian favorites such as Malay salads, skewers of meat called ''satay'' and spicy curries made with coconut milk. The Associated Press (apwire) Published on 2006-04-06 14:57 (KST)

Asian Food: Bistro ready for grand opening Asian food is distinguished by small amounts of meat, served with large servings of steamed or stir-fried vegetables, seasoned with spices, such as ginger, cinnamon, curry, cilantro and other exotic flavorings, along with soy sauce, honey and lime juice, which lead to many tasty combinations. However, Sao confesses that he serves larger portions of meat, simply because Americans are meat lovers. Lunches are served until 4 p.m. with choices such as Mongolian Beef, Honey Crispy Pork, and Thai Spicy Chicken. Appetizers feature Pot Stickers, a pan-fried dumpling filled with pork and vegetables served with a tangy sauce, as well as a variety of won tons and other delicacies. Soups and salads include Japanese Seaweed Salad, Cucumber and Pineapple Sambal with Malaysian sauce, Egg Drop Soup, Chicken Won Ton and Baby Bok Choy with chicken broth. Seafoods figure prominently in Asian cuisine with food choices such as "From the Sea," "From the Sky," and "From the Earth." There are also sushi rolls to be enjoyed with rice wine, either served hot or chilled. And for the vegetarian, there's a generous choice of string beans, red curry, tofu, eggplant and more. The rice and noodle combinations go on and on with traditional seasonings that accompany poultry, pork, beef and seafood. Although there aren't many desserts to choose from at many Asian restaurants, Sao offers Golden Sesame Balls, French-Style Cheese Cake, vanilla or chocolate ice cream and even an American classic, root-beer float. Suggestions for wine accompaniments are offered throughout the menu, such as a glass of Ecco-Domani Pinot Grigio with the Golden Grilled Salmon, a presentation topped with ginger, onion and a dash of oil. Sao does all the cooking at the restaurant, using many of his own recipes, which he said, are not secrets at all. He also has a collection of cookbooks that he sometimes uses for referencing the creations from Thailand, China, Laos, Korea, Malaysia, Indonesia, Japan and other locales. BY: DIXIE TERRY FOR THE SOUTHERN

Asian Food: Asian Food Primer: Introduction In the 1950s, Asian food meant chop suey and fortune cookies to most people. Today that has all changed. A rich and increasingly authentic variety of Asian foods are available all over the United States, at restaurants and in supermarkets. America's increased sophistication about food in general has been fueled by new tastes acquired while traveling overseas, and by the growing number of immigrants living here who have created a market for the food they left behind. The popularity of vegetarianism has also sparked interest in Asian cooking. Cherries and Oranges Get a Boost Probably the two most important contributions to American agriculture were the development of the Bing cherry and the Florida orange. A Chinese horticulturalist working in Oregon, Ah Bing, bred the red, sweet Bing cherry that is now an American favorite, while in Florida Lue Gim Gong experimented with oranges, perfecting a variety that was resistant to frost and able to grow in Florida. A Wondrous Variety There is no one Asian diet any more than there is any one American or European set of foods. Peanut and coconut mixtures of the tropical Southeast, Indian curries, barbecued beef of Central Asian steppes, familiar Chinese stir-fried dishes, and Japanese sushi—it's all very different and yet it's all Asian. Use the "Asian Foods Guide" at right to read about the foods of various Asian cultures. by David Johnson

Asian Food: Asia in New York A number of restaurants offering Asian food today in New York make Asians feel home and Americans visit Asian countries. With a variety from many countries of Asia's cuisines New York has a wide option to choose from. In almost all areas you can find these restaurants allaying your taste sensors with Chinese, Indian, Japanese, Korean, Thai or South-East Asian cuisines. While you can visit Flor De Moyo for Chinese goodies at two locations, Banjara, Bay leaf and Bukara Grill will give you an awesome Indian feast. Visit Coco Sushi, Ennju, and Mishima for Japanese cookery and Togi, Cho Dang Gol for Korean preparations. For Thai victuals give a tempting hungry try to Chelsea Thai, Joey Thai and a hungry visit to Blockheads Burritos for South East Asian along with many other flavors The list is never ending . So keep hunting for more at eats.com. Also just mention eats and get a discount at many places. by eats --

Asian Food : Indian Food as Part of a Weight Loss Regime Most people think that you can't possibly eat Indian food, if you're on a slimming diet. That's a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules. - Avoid altogether recipes which involve deep frying. - If you need to seal meat before braising it for a curry, use a good non-stick pan and a spray bottle with sunflower or vegetable oil in it. Lightly spray the surface of your pan with oil and that should be enough to prevent the meat from sticking while you brown it. - If a recipe includes cream or coconut cream, substitute plain yoghurt and another flavouring to replace the coconut. Tandoori recipes are great as part of a low calorie or low carbohydrate diet. Just marinade some fish (cubed or whole), chicken (cubed or in pieces) or prawns (shrimp) in a mixture of low fat plain yogurt, ground turmeric, ground coriander, ground cumin, crushed garlic, grated root ginger and a little chilli powder (or to taste) for at least an hour. If you're using cubed meat, thread onto skewers. Grill or barbeque with a medium heat until done. Serve with mixed salad and wedges of lemon to squeeze over. If your diet isn't too severe, you can also have a pitta bread, a baked potato or some boiled rice with this. Curry dishes are fine too (preferably fish or chicken). If you use a recipe which has just a spice and water base or a tomato base, it certainly won't do your calorie intake any harm but be sure to keep the oil you use for frying onions, spices or whatever, to an absolute minimum. For vegetarians or those trying to cut down on meat because of its relatively high calorie content, Indian cooking is ideal. There are so many recipes for vegetables and pulses which are really tasty that you won't even know you're on a diet! Don't forget paneer (Indian cottage cheese), which can be cooked as per the tandoori idea above, or in a spicy sauce. If you can't get paneer, try substituting tofu. Liz Canham is the webmistress of Asian Food and Cookery and Travellers' Tales

asian food: Sri Lanka food A simple article as this cannot possibly cover more than an introduction to this great paradise. Travel portals such as www.bojoon.com does more justice to the interested reader, as it covers besides an 'insiders' information on Sri Lanka, the unique cuisine of Sri Lanka. Like most Asian food, Sri Lankan cuisine comprises mainly of curries, is often hot and spicy, and coconut-based. The key difference lies in the cooking methods. The absence of sauces, artificial coloring and flavors ensures that the flavor of the dish is predominant. That is, a vegetable curry would taste of the vegetable and could be recognized as a dish of that vegetable. Cooking time is often short to retain the texture and color of the main ingredient. The absence of animal fat and the use of coconut and coconut oil have ensured that the typical Sri Lankan dish is not only fresh and delectable, but also very healthy. The Sri Lankan menu carefully balances between spicy and non-spicy dishes, variety and color combination. The ancient ayurvedic principles dorminate the ingredients making Sri Lankan cuisine one of the healthiest. Another way to discover Sri Lanka, besides www.bojoon.com would be to hop into a plane and come to Sri Lanka and make memories to last a lifetime! Sandamalee foundered Amazing Lanka Tours & Travels (Pvt.) Ltd to bring the world to the classy travel destination - Sri Lanka. Her core-product, bojoon.com where guests cook one-on-one with renowned chefs proves food is her passion. Sandamalee's mission is to bring Sri Lankan cuisine, one of the least known culinary delights, to the World palette. --

Petrobras explores abroad Petrobras is well on the road to greatly increasing its market share of the South American oil business. The state-run oil giant is investing more than US$3 billion in a strategy to spread risk, its managers say, through bold foreign exploration. In October 2002, Petrobras paid $1 billion for 59% of Argentina's second-largest oil producer, Perez Companc (Pecom), which expects to spend another $2 billion over the next five years to beef up international production, mainly in Venezuela but also Peru, Bolivia and Ecuador. Earlier, Petrobras swapped a billion dollar's worth of assets with Spanish-Argentine energy giant Repsol-YPF for a share of Argentina's retail gasoline and refining business. On the heels of the Pecom deal, Petrobras broke out the checkbook again, spending $88.5 million for oil and natural gas producer Petrolera Sante Fe in Argentina, with oil and natural gas output equivalent to 10,000 barrels of oil per day. It's in talks, too, to make deals in Venezuela with state-owned Petroleos de Venezuela (Pdvsa); it might bid on Uruguay's state-owned Ancap; and it expects to increase investments in the U.S. Gulf of Mexico, where it has spent $18 million to work 61 concessions since 1999. Using its deep-water expertise to develop reserves in the Gulf of Mexico as well as offshore West Africa and its proximity to fields in South America, Petrobras is seeking to increase its international output to 300,000 barrels per day by 2005 from less than 60,000 barrels now. "Petrobras wants to become a more international oil company because producing and exploring for oil in a variety of different places around the world diversifies risk," says Joao Figueira, executive manager of exploration and production at Petrobras Internacional. "For example, you greatly increase the likelihood of finding oil if you explore for it in a variety of places, rather than just a few places." The wider geographical spread also means lower international financing costs, says Figueira. With the Argentine purchases, Petrobras has bumped up its international oil and natural gas output to the equivalent of 177,000 barrels of oil per day. Some observers worry that the state-run oil giant has replaced geographic risk with political uncertainty in Argentina and Venezuela. by Mike Kepp