asian food

Asian food muruku

2008-11-12T23:35:00.000-08:00

In south east Asia in the of month Deepavali housewife are busy perparing a kinds of crispy cake called Muruku. It was make of rice flour, salt, ghee (a kinds of Indian margarine) then mixed with herbs and water. When you visit most Indian house you will be served with this tit bits.

Besides muruku you will served with food will chicken curry ,lamb kurma, salad and vegetable together with tomato rice.

Asian Food Chicken Tandoori

2008-07-01T02:54:00.000-07:00

Chicken Tandoori is one of my favorite dishes whenever I enter a Indian Food store. This Asian food is bakes in a tandoor, a oval shape clay oven with burning charcoal at the bottom. its is used to bakes the chicken and a kind of indian bread called Naan until the chicken and the naan is cooked . The chicken and naan is served with a kind of sauce to together with some curry. This items of food is seldom served at home as its take places and time to cooked for a small amount of people.

The recipe I got from a Indian cook. One whole chicken cut into four pieces, to parts of chicken leg and two wings parks. Seasons it with a spoon of ginger powder, one spoon of turmeric powder, cumin, coriander and chilli powder. Add salt, garlic and lemon juice. Season for twenty minutes and ready for baking. But so far I had not try to cooked this dishes by myself as I find it is easily to eat in a Indian restaurant.

A dish of Asian food wet spring roll call popiah

2008-04-24T22:42:00.000-07:00

Popiah is my favorite dish whenever I visit any coffee shop or food courts in Malaysia and consider one of the best Asian food in Malaysia but I like the Penang Popiah to most western which is called the wet spring roll. Today popiah and yesteryear popiah will much difference due to many hawkers stall people trying to make more profit from the dish thus cutting some dishes out of it. Popiah has its history in Chinese tradition and its most cook by most house holds women during the Cheng Beng festival that is during the month of April (all soul day). Much of its history was not past down to its young generation that the dish and the history story was slowly fading away during this festival compare to the Chang festival (Dumbling) which is still favorite practice by most Chinese people.

The skin of popiah are make of flour and today only few shops are doing the skin for sales and its requires skill to make the skin in round shape. The sauce are most buy from supermarkets or soya sauce shops. It is a combination of sweet and spicy sauce or a kinds of chilli sauce. The sauce are first spread on the skin of the popiah. The ingredents of the popiah are most vegetable. The white tulips ( Seng khung ) to the locals, carrots, french beans, garlic and onions. It is well boiled until the vegetable became very soft and then put on top of the sauce which is early spread. Fried bean curds which is chopped into tiny pieces, fried small prawns and crabmeat are place on top of the vegetable and fried spring onion op to add more taste. Roll it the way you roll a spring roll.

Hon Poh Sping chicken a spicy Asian food

2008-02-27T02:10:00.000-08:00

Asian food are rated as one of best crusine in the world. Most Asian foods are spicy and oily but I love spicy food. If you love frog or prefer as spring chicken in some Chinese restaurant. This dishes tastes sweet and hot. Using dry red chilli, garlic and spring onion to cooked. Some restaurant will cahewnuts to add more munchy.

One spring chicken sliced into pieced.
Six or seven pieces of dry red chilli.
Four or five pieces of garlic sliced
four spring onions, chopped into half inches length
Dark soya sauce, sugar

Heated you wok red hot, pour in two table spoon of cooking oils. Fried it with garlic, throw in the dry red chilli in the wok and then add sliced spring chicken and cashewnuts and stir well. Add sugar and dark soya sauce. Once is cooked throw in the spring onions, pepper and Chinese cooking wine.

Penang a city of hawkers food

2007-11-01T02:21:00.000-07:00

Asain food are getting popular to the local and tourist alike. In Peanang where hawkers food are a paradise to many, where you find it in every corners of the town. My favourite hawkers foods are laksa and hokkien mee. There are many stall selling delicious hokkien mee but the stall which are like to patronized is the green house hokkien mee that is along Burma road. The gravy was not very red but it taste fantastic which side orders of sliced roast port and white skin prawns.

Laksa too, has many good stall to offer. Laksa comes in two kinds of gravy. One which most Penang people take are the assam laksa and another kinds is lemak laksa which the gravy is cooked with coconut milk. There are many stall which you had to queque for a bowl of laksa is one at the road side of Air item the way to the kek lok si temple. Gurney drive food courts, and the tun uda in butterworth. But my favourite is the lemak laksa in a coffee shop in Pulau tikus. If you visit to Penang dont forget to visit the hawker stall and try all the varity of local foods.

Asian food- Dry Prawn Masala

2007-08-27T01:33:00.000-07:00

One of my favourite dishes that I like the most is Dry Masala Prawns. Whenever I go to a restaurant I will ask for this dish. Lately I learned from a cook how to cook my Dry masala prawns. This dished is a Asian food from a Indian Cuisines and it taste spicy as most Indian food are taste Spicy, tasty and always delicious. A food thats meet people who likes spicy food like country of Malaysia.

To cooked this dishes all you needs is 800gm of fairly large whole prawns, 8 tablespoon of yoghurt, three red chilled without the seeds and sliced it into halves, 1 tea spoon of mustard seeds, 1 teaspoon of fenugreek, 1 pieces of big onion sliced, 1 teaspoon of cumin, a few about five springs of curry leaves and table spoon of water. The ground spices ingredients are 2 tablespoon of garlic paste, 2 teaspoon or ginger paste, 1 spoon of onion paste, about a packet roughly to 6tablespoon of fish curry powder, 4 tablespoon of chilli paste and a teaspoon of ground black pepper.

Heat the pan and fried the mustard seeds, fenugreek, cumin seeds, sliced onions, and curry leaves for about two minutes till you feel and smell the fragrant, then add in all the combined ground spice ingredients and stir it. After this add in the sliced onions, red chilli, and all the prawns and mixed it well and stir it. Put in the yoghurt and the water, stir it and then cover it for a while. When it is almost dry and the prawn is well cooked served it hot with steamed white rice.

Dumpling an Asian food refer as chang festival

2007-08-27T01:03:00.000-07:00

Every year on the fifth day of chinese fifth moon that is around somewhere end of May or beginning of early June. The chinese will celebrated the annual dumpling a favourited Asian food or most famous refer as chang festival. The chang are make of glutinous rice which is wrapped in a special plant leaves called lotus leaves. The ingredients of this chang is chicken, pork, shimps, salted eggs yokes and chestnuts.

All this chang which is properly wrapped would be left to steam for at least four to five hours depend upon the size of each chang. This year most of the house wife will prepare the chang for a day or two early with addition ingredients such as sea cucumber, dried scallop or even roated porks and duck. Every year I won't missed the yearly affairs of the chang festival and I still prefer the old cooking style minus the seafood. With the seafood ingredients the chang smell a funny taste and it is like a festival with no ogrinal issue.

Indian dishes are one of the best Asian food

2007-07-13T03:16:00.000-07:00

During week end I Would travel with my family from southern Kedah to Ipoh to visits my in-laws and drop in to have my lunch and dinner at a famous Indian Restaurant at the Perak stadium food courts which is famous for it Asian food and its Indian dishes. When we reach there there was a long queue waiting for their turn to be served.

The food was cooked my a age women and their popular dish are her signature dishes such as mutton masala and tangy fish head curry. The mutton is so tender and aromatic that the taste lingers in your fingers and memory makes you thinking of going back. She used Ikan (fish) tenggiri and Ikan merah or ikan senangin in her popular fish head curry and fish meats.

Her heavently crabs cook in her favourite taste curry are one of her best dish, don;t forget to ask for more gravy. Most of the food are served in banana leaves with steamed white rice, fish cutlet, chicken varuval, chicken merah and timun and nanas (cucumber& pineapple). For dessert or with the meals a glass of moru (tinned yogurt). If you do not want to have rice you can go for its famous chapati, thosai or poori and dip with chicken or vegetable curry.

Yee Sang a Famous Asian food

2007-06-20T02:14:00.000-07:00

During the Chinese new year and on the 6th days of the first moon most chinese family or working business will groups together to enjoy one of the most famous Asian food,Yee Sang once a year for good luck and prosperity. They believe the higher their roll with the chopstick the better the business, luck and prosperity will be.

Yee sang are mostly served first and follows by the next course. The peparation of Yee Sang are a combination of some colourful vegetable and raw fish that sliced into very thin. The fish that used for Yee sang are mostly salmons, others thing that goes with Yee Sang are some crispis items and two kinds of sweet sauce. Yee Sang

Penang a food of paradise island

2007-05-07T22:45:00.000-07:00

In Penang as most people call a food of paradise island. You can find many kinds of variety of local food, nyonya food, hawkers food, malays food and indian food with other Asian food. Once you step in to a food court you will be wondering what to eat and orders as the aroma of most food will not resist your stomach that can hold inside.

The very popular hawker food are Laksa, Penang prawn mee soup, fried koay teow, fried oyster and the indian parsembur. The price is quite reasonable in many places but some place are selling more expensive because of its location and its popularity to many local and tourist. In most food court you can find thirty to forty types of hawker food.

Others famous hawker food are fried la la, chicken claypot rice, curry fish head, this item is served with rice and its good for three to four person depending on the size. Malay famous for its nasi lemak, pulut udang, tom yam mee (a thai spicy gravy)and for the Indian the nasi kandar, mee goreng, roti chandai, capati or apong.

Alots of my friends and relatives likes to visits very often in Penang because of its local and hawkers food. whenever they go back to Singapore they will complain that they putting on weight because of their non stop eating.

steamed fish with mushroom and salted vegetable

2007-05-07T22:43:00.000-07:00

Try steamed fish with mushroom and salted vegetable one of the most popular Asian food. The ingredent, one whole fish, white promfret or garoupa about 600gm to 700gm well clean. 70gm of salted vege soated and sheredded, three dried black mushroom soaked and shredded, two tin of sliced button mushroom, four sliced of young ginger. two pieces pickle sour plum,a red chilli sliced two straw of spring onion and a stalk of lemon grass.

Seansoning half teaspoon of soya sauce, pepper powder, sugar, one teaspoon of sesame oil and four tea spoon of water.

For the fish cut in diagonal style and marinate with salt and pepper. Place the fish on a heatproof dish and spread salted vegetable and then follow with both types of mushroom, ginger, red chilli, lemon grass and sour plum. Steam the fish over rapidly boiling water for about ten minutes, then pour soya sause and sesame oil over the fish and resteamed again for about another six minutes. Now the fish is ready to be served before you do spread the spring onion on the top of the cooked fish.

2007-03-30T01:20:00.000-07:00

Asian food is very tasteful to eat. One of my favourite dish is prawn dumpling soup. You can add noodles to the soup if you want a heavy eating. In cantonnese we called it Sui Kow soup. What you need to make a sui kow soup is 20 sui kow wrapper, you can purchase in the supermarket or in wet markets.

The ingredence of making sui kow. 150g fish paste, 75g shelled prawns, 30g chopped water chestnuts, 15g finely chopped carrot, 2 pieces of dried mushroom, soaked until swollen and softand finely chopped, and two shoots of spring onion chopped. seasoning all the ingridence with half teaspoon of suger, 3/4 of salt, 1/4 of white pepper power, 1 1/4 of teelseed oil and 3/4 of cornflour for making sui kow wrapper. The soup stock, 2 picises of chicken breast chopped, 300gm of lean pork slice, 100gm of anchovies and 2 litres.

Mix all the ingredience the fish paste, prawn, mushroom, spring onion and others stock that stated in a big mixing bowl and stir it. take out sui kow wrapper and put a spoon of the mixture ingridence in the centre of the wrapper and fold it. Make a design at the edge of the wrapper.

To prepare the soup the lean pork , the chicken and the anchoviers in boiling water and heated for 3 minutes untill boiling. You can add the dumpling in the boiling soup only you want to eat or cooked it in a separated pots

2007-02-12T00:10:00.000-08:00

If you read my article, Curry, Asian Food - 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- 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.

2007-02-04T20:42:00.000-08:00

The most important thing to remember to keep an eye on what you are doing - keep a food diary and keep track. Food diaries are very helpful to us, and are not just for calorie counters. Now before you say "But thin Sally doesn't use one, why should I?" -- 'Thin Sally' obviously doesn't have a food problem. Thin Sally probably already eats healthy and in moderation & is probably physically active to boot. Those wanting to lose weight on the other hand DO have a problem and need to work on it. You may not be aware of what you are putting in your mouth.... that popcorn & soda at the movies... the couple of mouthfuls of cheese at the grocery shop stand. You need to put in everything and work from there.

If you aren't counting calories or on some specific diet, like Akins/South Beach, or following what a die titian or doctor has given you, then you will need to basically follow the Food Pyramid. If you would like to try something different have a go at following the Asian Food Pyramid, it works on Daily, Weekly & Monthly foods. Both Pyramids work on "Everything in Moderation", and THAT is the key to healthy eating.

2007-01-15T18:53:00.000-08:00

A blend of Chardonnay, Sauvignon Blanc, and Muscat, One Last Kiss is a dry white wine with hints of melon and orange. While it goes well with Asian food, fish, poultry, and pasta, many people may find that it also goes well simply with taste buds. Produced by the Scott Harvey family, One Last Kiss comes from the grapes of Napa Valley and Amador County. It’s the latest in a long line of wines known for utmost quality.

2007-01-08T21:08:00.000-08:00

I would like to introduce some places is famous of the best Asian dining in Silicon Valley. Here are the five that top the list.

Cupertino Village
A pleasant place to walk around, and an even better place to eat around, Cupertino Village has everything from a Hong Kong-style coffee shop to Korean barbecue. Corner of North Wolfe and Homestead roads, Cupertino.

Grand Century Mall
The food court is like a mall within a mall and filled with a dozen or so cheap and good Vietnamese restaurants. 1001 Story Road, San Jose.

Lion Plaza
Vietnamese food paradise on earth. 1818 Tully Road, San Jose.

Milpitas Square
There's a reason the massive parking lot is so crowded at lunch. Asian food of almost every stripe is available here and much of it is delicious. 190 Barber Lane, Milpitas.

Ulferts Center
Small but mighty mall featuring mainly Chinese restaurants with a Thai and Malaysian restaurant thrown in. 660 Barber Lane, Milpitas.

2006-12-10T20:47:00.000-08:00

Fusion Grill also has a special Sushi menu on Sunday and Monday and on occasions, we will serve the Vietnamese traditional beef noodle soup called “ Pho”.

“We strive to accommodate all of our customers hence we can adjust the spices to their taste. Whether you are a seafood, meat or vegetable lover, Fusion Grill will have a dish uniquely designed for you,” the press release noted.

“We have an excellent menu that simply stands apart from other restaurants in the area. Our ‘fusion’ of ethnic Asian food will provide our customer a familiar yet new and different taste and outlook to food. Fusion Grill is a perfect place to be introduced to the wonders of the Eastern Hemisphere; yet for those who are familiar with Asian food, Fusion Grill offers a variety of selections that can satisfy any craving.”

2006-11-26T20:48:00.000-08:00

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.

2006-11-16T22:17:00.000-08:00

Changing preferences, improved lifestyles and increased incomes of consumers support the growth of the food processing industry in the Asia pacific region.

With improving lifestyle, and changing consumer perceptions there’s been a sudden rise in the demand for processed food in Asia Pacific region during the past few years. As a result, food manufacturers began to concentrate on producing innovative products, so that they can meet the ever-changing needs of consumers. Therefore, an enhanced demand for better food packaging, processing and handling units has usurped across the region.

Independent sources have estimated that the Asian food processing market will show rapid growth, representing the annual growth rate of around 12-15 percent for the next five years (2006-10). Driven mainly by changing trade regulations as well as increased awareness among consumers, demand has increased for organic food products, juice-based drinks, bottled water, organic foods, herbal tea, fortified drinks and low fat dairy products directing FDI’s flow in Asia Pacific region.

China and India together comprise largest numbers of consumers for processed food across the globe. The two countries are likely to demonstrate strong growth in the demand for processed food, with increasing incomes and changing food patterns among their consumers.

RNCOS has recently published a report “Food and Beverages Market: A Global Review (2006-2007)”. According to this report, “In India, consumer spending on food and beverages increased at an annual average rate of about 7.6 percent during the years 2001-05, which was slightly faster than the GDP growth. This trend is likely to continue, as consumer expenditure is rising by an average of nearly 8.6 percent a year in 2006-10”.

2006-11-06T17:45:00.000-08:00

So what is asian food really all about? The following report includes some fascinating information about asian food--info you can use, not just the old stuff they used to tell you.

My favorite food is wun tun mein, a large steaming bowl of noodle soup containing Chinese Wun Tun - steamed dumplings contining chopped shrimp or beef.

You can even tell the cook what types of noodles you want; just point. The choice usully includes bright yellow egg noodles, white vermicelli super-fine rice noodles, brown thick wheat noodles or even white hor fun noodles (thick strips of hand-sliced rice pasta).

Living there as a local Gwai Lo (meaning ‘Foreign Devil’) for many years, I was reluctant to eat at a Dai Pai Dong for a long time. They looked so crude. But once I overcame my initial unease, I discovered the food was fantastic and cheap, and their hygene was tip-top as well.

So far, we've uncovered some interesting facts about asian food. You may decide that the following information is even more interesting.

You can always ask the cook to rinse your bowl and chopsticks in boiling water for you before you eat. They do it all the time for people and they won’t take offense.

Oh, you can use chopsticks, can’t you? They won’t have any knives and forks. I suggest you learn to use chopsticks first, before you try a street noodle stall.

If you just can't make it to Hong Kong for the experience, there are Asian food stalls all around the Far East, in Singapore and Malaysia as well. But you really should give it a try somewhere. You'll be glad you did!

Knowing enough about asian food to make solid, informed choices cuts down on the fear factor. If you apply what you've just learned about asian food, you should have nothing to worry about.

2006-11-01T20:41:00.000-08:00

The following article includes pertinent information that may cause you to reconsider what you thought you understood. The most important thing is to study with an open mind and be willing to revise your understanding if necessary.

Fire destroys Asian food factory

Fire has destroyed an Asian food factory in west Melbourne.

It is believed to have started in the cooking area of the Kensington road building and caused about $500,000 damage.

Metropolitan Fire and Emergency Services Board Commander Lou Mele says it took crews half an hour to control the blaze.

Hopefully the information presented so far has been applicable. You might also want to consider the following:

"The factory was totally involved on the initial crew's arrival," he said.

"It was found to have asbestos contained in the roof.

"All external firefighting was done by means of hose lines and aerial lines from aerial appliance."

Hopefully the sections above have contributed to your understanding of asian food. Share your new understanding about asian food with others. They'll thank you for it.

2006-10-29T23:27:00.000-08:00

When most people think of asian food, what comes to mind is usually basic information that's not particularly interesting or beneficial. But there's a lot more to asian food than just the basics.

Auhui province is located in east China. Anhui cuisine, one of the eight major cuisines in China, features the local culinary arts of Huizhou, a city close to Huangshan Mountain, which is not only the most beautiful mountain in china, but also provides abundant products for dish cooking. The major ingredients in Anhui cuisine, such as stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, pangolin, etc., are from mountain area.

One distinctive characteristic of Anhui cuisine is the elaborate choices of cooking materials. The chef uses fresh and high quality material to prepare dishes. Anhui dishes preserve most of the original taste and nutrition of the materials. Some of the Anhui dishes actually are also medicine cuisine, which it good to health. For example, Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. Huangshan bamboo shoots are tender and delicious; it can be made into very delicious food. Shitake is also very tasty, and it helps prevent cancer.

It seems like new information is discovered about something every day. And the topic of asian food is no exception. Keep reading to get more fresh news about asian food.

Anhui Cuisine chef were trained to master the art of the strict control of the temperature and the cooking process, which is the key to good taste and color of dishes.

Anhui Cuisine chefs are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Chinese Ham is often added to improve the taste and sugar candy added to gain freshness.

There's a lot to understand about asian food. We were able to provide you with some of the facts above, but there is still plenty more to write about in subsequent articles.

2006-10-19T20:58:00.000-07:00

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

2006-10-13T01:01:00.000-07:00

Have you ever wondered if what you know about asian food is accurate? Consider the following paragraphs and compare what you know to the latest info on asian food.

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”.

This art has been cultivated and refined over hundreds of years. Legend has it that the culture of Chinese cuisine originated in the 15th century BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

Confucius also encouraged the blending of ingredients and flavourings to become a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture and decoration of a dish. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of “live to eat” rather than “eat to live”.

Those of you not familiar with the latest on asian food now have at least a basic understanding. But there's more to come.

On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were more interested in the life-giving properties of food.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

Now you can understand why there's a growing interest in asian food. When people start looking for more information about asian food, you'll be in a position to meet their needs.

2006-10-09T20:50:00.000-07:00

Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wine from around the world.

Food and wine go together. Your innovative basket can include a bottle of wine and a ready-to-eat meal for instant gratification. The wine can be teamed with crackers, soups, salads or starters, pasta, pizza, fish/seafood, red meat or poultry, cheeses and desserts. Wines can also go well with spicy Asian food, quiche, eggs or vegetables.

A smart wine basket can have a personalized label and include the family too. A great way is to combine the custom-labeled wine with wine accessories like decanters or crystal wine glasses, corkscrews, wine totes, fine coffee table books on grapes and wineries, a whistle-stop wine trail invitation to your favorite vineyard or an exclusive wine club membership. Including gourmet items, fruits or chocolates will also encourage more rapture and self-indulgence!

2006-10-03T22:27:00.000-07:00

This interesting article addresses some of the key issues regarding asian food. A careful reading of this material could make a big difference in how you think about asian food.

Ethnic food has also experienced a popularity explosion in Europe over the last five years. Average annual growth has been running at 14 per cent, far higher than the US 5 per cent, and is expected to continue at a fast rate between now and 2009, according to Business Insights.

The UK remains the prime market. Ethnic food sales of $2.6bn make up more than half the entire European market. Indian food is the second most popular ethnic food after Chinese, driven largely by its enormous popularity in the UK, though other Asian food segments are growing fast.

It is this burgeoning market that Synergy hopes to target, by appealing to consumer demands for exciting exotic food that is also healthy.

Hopefully the information presented so far has been applicable. You might also want to consider the following:

The company said that the ingredients are mixed and ground in the EU rather than being pre-ground. The spices are fried and cooked together with other natural ingredients. Synergy said that this cooking stage eradicates the need for additional flavourings or acids to control pH levels and maximise shelf life.

Typical ingredients are tamarind paste - a combination of spices, herbs, oil, onion, garlic and tomato.

The new range is also designed of course to appeal to manufacturers. The idea is that the pastes provide all the herbs and spices needed in a curry sauce, reducing the amount of raw materials required and avoiding the risk of selection and weighing errors.

When word gets around about your command of asian food facts, others who need to know about asian food will start to actively seek you out.

2006-10-01T20:21:00.000-07:00

The more you understand about any subject, the more interesting it becomes. As you read this article you'll find that the subject of asian food is certainly no exception.

The fear for snakeheads has its basis in the fact that they are ferocious predators that can swallow fish of half their own size. This has meant that many now fear that Snakeheads could do massive damage to the eco systems if the where ever to establish themselves in the US. A result of this fear is the ban to import snakeheads that was imposed 2003. This has however not stopped live snakeheads from being available in Asian food markets and the aquarium trade.

I trust that what you've read so far has been informative. The following section should go a long way toward clearing up any uncertainty that may remain.

They are originally found in Africa and South East Asia where they are appreciated food sources. Snakeheads vary in size from very small to very large. The largest species can reach over one yard (almost one meter) in length. Snakeheads differ from many other fishes due to the fact that they breathe air by using something called a labyrinth which enables them to consume oxygen from the atmosphere. This means that they can live for long periods on land as long as they can stay moist. They use this ability to walk to new areas to live and feed in. Snakeheads drown if they can’t access the surface to get air.

They are popular aquarium fishes and many aquarists are opposing the decision to ban snakeheads and believe that snakehead import for the aquarium trade should be allowed. They believe that import at the very least should be permitted in colder states where snakeheads can’t survive in the wild. They have a point in this believe since snakeheads re unable to survive in most areas in the USA due to the fact that they need warm water to survive. Allowing snakehead import in some states will however make it harder to enforce the ban in the states where they could survive which could serve to justify the nation wide ban.

Now might be a good time to write down the main points covered above. The act of putting it down on paper will help you remember what's important about asian food.

2006-09-27T21:50:00.000-07:00

You should be able to find several indispensable facts about asian food in the following paragraphs. If there's at least one fact you didn't know before, imagine the difference it might make.

If you want to save some money in your shopping, try flea markets and one hundred yen shops (100 yen equals about $0.99). You can find almost everything there, from cosmetics to kitchen utensils. Don't miss them! They are the cheapest deals in Japan. You like fast and convenient purchases? Try the Japanese street vendor machines. They are everywhere in Japan. You can buy many kinds of food and drinks and even some electronic devices from them.

Unlike many other Asian countries where sellers try to take advantages of foreign customers, Japanese merchants are quite honest and fair. Although there may be some exceptions, they are only the minority. The prices are usually reasonable and reflect the right value of the products. Therefore, you don't have to be suspicious and go around comparing the prices. It just wastes your time and effort. The usual result is that you just find the same price or even worse, you cannot find the same product anywhere else.

If you find something you really like, don't miss it. Don't think that all souvenir stores offer the same products and you can buy it in other places. Many regions and stores have unique things that you cannot find in anywhere else.

You can see that there's practical value in learning more about asian food. Can you think of ways to apply what's been covered so far?

These teas originated in Asia and like most teas were brought here by enthusiasts who knew they would make a big splash. Specialty teas have historically been a big part of Asian culture and is believed to bring good health and longer lives. Recently these gourmet tea drinks have made their way into western countries and have taken the place of such drinks as coffee or soda. You can find many types of tea at your local grocery store or on the internet, and many times you can sample several flavors in 'sample packs' before you decide on a favorite.

If you enjoy drinking tea you should give bubble tea a try. However, it is not your traditionally flavored tea and may take some getting used to. It has a sweet creamy taste and can make a terrific dessert for your next formal meal. You can break out of the ordinary and make these teas for all your guests.

Sometimes it's tough to sort out all the details related to this subject, but I'm positive you'll have no trouble making sense of the information presented above.

2006-09-25T19:52:00.000-07:00

The following article includes pertinent information that may cause you to reconsider what you thought you understood. The most important thing is to study with an open mind and be willing to revise your understanding if necessary.

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.

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.

The information about asian food presented here will do one of two things: either it will reinforce what you know about asian food or it will teach you something new. Both are good outcomes.

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.

There's no doubt that the topic of asian food can be fascinating. If you still have unanswered questions about asian food, you may find what you're looking for in the next article.

2006-09-21T23:30:00.000-07:00

The following paragraphs summarize the work of asian food experts who are completely familiar with all the aspects of asian food. Heed their advice to avoid any asian food surprises.

If you aren't counting calories or on some specific diet, like Akins/South Beach, or following what a die titian or doctor has given you, then you will need to basically follow the Food Pyramid. If you would like to try something different have a go at following the Asian Food Pyramid, it works on Daily, Weekly & Monthly foods. Both Pyramids work on "Everything in Moderation", and THAT is the key to healthy eating.

Remember: You only get out what you put in. You are eating to fuel your body, not eating for the sake of eating.

If you base what you do on inaccurate information, you might be unpleasantly surprised by the consequences. Make sure you get the whole asian food story from informed sources.

What makes Thai food so delicious and distinctive among other Southeast Asian food is this unique blending of fresh herbs, spices and other ingredients that combine for a perfect balance of sweet, sour, salt and heat that leaves your mouth feeling clean and your tastebuds popping in the afterglow.

Fresh fruit, salads and even soups and noodles are ladled into plastic bags with a skewer, fork, spoon or straw for eating on the go or perched on a folding chair at a nearby metal card table in the market.

Don't limit yourself by refusing to learn the details about asian food. The more you know, the easier it will be to focus on what's important.

2006-09-20T02:09:00.000-07:00

Imagine the next time you join a discussion about asian food. When you start sharing the fascinating asian food facts below, your friends will be absolutely amazed.

The food stalls are painted green and have a tin roof to keep off the tropical sun and the rain. They are built on four small wheels, because some past regulation must have said they have to be mobile. However, the wheels are set firmly into a block of concrete, so they can’t go anywhere. And the food stalls have electric power connected to them permanently, and even a telephone to take orders.

The Chinese cook creates everything in a giant-sized boiling pot in the center of the food stall, with a roaring kerosine burner underneath. He tosses in the indredients and stirs it with a wire scoop and 2-foot long cook's chop sticks... Then he ladles out the noodles and wuntun into the large soup bowl placed in front of you.

One distinctive characteristic of Anhui cuisine is the elaborate choices of cooking materials. The chef uses fresh and high quality material to prepare dishes. Anhui dishes preserve most of the original taste and nutrition of the materials. Some of the Anhui dishes actually are also medicine cuisine, which it good to health. For example, Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. Huangshan bamboo shoots are tender and delicious; it can be made into very delicious food. Shitake is also very tasty, and it helps prevent cancer.

Anhui Cuisine chef were trained to master the art of the strict control of the temperature and the cooking process, which is the key to good taste and color of dishes.

It's really a good idea to probe a little deeper into the subject of asian food. What you learn may give you the confidence you need to venture into new areas.

You can even tell the cook what types of noodles you want; just point. The choice usully includes bright yellow egg noodles, white vermicelli super-fine rice noodles, brown thick wheat noodles or even white hor fun noodles (thick strips of hand-sliced rice pasta).

Living there as a local Gwai Lo (meaning ‘Foreign Devil’) for many years, I was reluctant to eat at a Dai Pai Dong for a long time. They looked so crude. But once I overcame my initial unease, I discovered the food was fantastic and cheap, and their hygene was tip-top as well.

You can always ask the cook to rinse your bowl and chopsticks in boiling water for you before you eat. They do it all the time for people and they won’t take offense.

Now you can understand why there's a growing interest in asian food. When people start looking for more information about asian food, you'll be in a position to meet their needs.

2006-09-19T01:04:00.000-07:00

Have you ever wondered if what you know about asian food is accurate? Consider the following paragraphs and compare what you know to the latest info on asian food.

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.

Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl.

One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**.

Is everything making sense so far? If not, I'm sure that with just a little more reading, all the facts will fall into place.

Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney.

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.

This article's coverage of the information is as complete as it can be today. But you should always leave open the possibility that future research could uncover new facts.

2006-09-17T23:28:00.000-07:00

Are you looking for some inside information on asian food? Here's an up-to-date report from asian food experts who should know.

The e-coli bacteria can be found in any raw or undercooked foods. Most often outbreaks are linked to undercooked meat, or unsafe handling of raw meat, particularly ground beef. What was up until now less well known is that e-coli can also be found on fresh produce like fruits and vegetables.

E-coli bacteria cause severe diarrhea often with bloody stool and can cause kidney failure and possible death. The old and the young are particularly prone to extreme cases of the infection. If you suspect you have been infected with e-coli, contact your physician right away.

E-coli naturally occurs in the intestines of animals like cows and chickens. As these animals are slaughtered and processed, traces of the bacteria can come into contact with the meat. Ground beef seems to be especially prone to getting contaminated. To kill any e-coli (or other bacteria for that matter) that may have “snuck in”, cook all meat to an internal temperature of at least 160 F.

Now that we've covered those aspects of asian food, let's turn to some of the other factors that need to be considered.

Confucius also encouraged the blending of ingredients and flavourings to become a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture and decoration of a dish. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of “live to eat” rather than “eat to live”.

On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were more interested in the life-giving properties of food.

Now that wasn't hard at all, was it? And you've earned a wealth of knowledge, just from taking some time to study an expert's word on asian food.

2006-09-14T20:13:00.000-07:00

Have you ever wondered what exactly is up with asian food? This informative report can give you an insight into everything you've ever wanted to know about asian food.

With nearly hip house music filling up the gaps in table conversation, Gimme Sum is a soothing place to eat.

The menu, though long and detailed, is a cinch to figure out once you look past the lingo.

For starters or lighter meals, choose from the "Enhancements" (appetizers), "From the Garden" (salads) and "Soups" (duh) categories.

Bigger entrees can be chosen from the House Specialties, Noodles or Gimme Sum Favorites categories. All of the selections here can be topped off with chicken, steak, shrimp, scallops, tofu or veggies, making prices range between $7.29 and $9.49. For freshly prepared Asian food, that's a seriously good deal.

Those who choose entrees will often have to choose white rice or brown rice. Beware: the latter is wonderful, but much more filling.

Gimme Sum also offers kids' dishes, two choices for dessert (carrot cake or white chocolate cheesecake), and a surprising diverse beer and wine menu.

It seems like new information is discovered about something every day. And the topic of asian food is no exception. Keep reading to get more fresh news about asian food.

"When I do reviews, I cannot talk of notes of black currants or cassis (in the wine)," he said. "I have never had a fresh black currant in my life."

"The beauty of nosing a wine is that it is personal. When I drink a Riesling I find lychee and jasmine," Bhattacharyya explained. "When you hear Indians talking about raspberry, they are just memorizing tasting notes."

He is also determined to disprove the idea that wine is overwhelmed by spicy Indian dishes.

Standard pairing guides suggest only a sweet Gewurztraminer with Asian food, but lumping together the different styles, from subtle Thai to fiery Punjabi dishes, is ridiculous, he said.

In recent months the Indian Wine Academy has brought together wine exporters from Italy, Germany, South Africa and Chile with India's leading chefs, restaurateurs and sommeliers, to match wines with Indian dishes.

"We demonstrated one thing quite clearly, that Indian food can be matched beautifully with wine," said Bhattacharyya.

As your knowledge about asian food continues to grow, you will begin to see how asian food fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.

2006-09-13T02:29:00.000-07:00

asian food: Wine Gift Baskets

Extending toasts of wine enthusiasm through gifts of wine baskets has become a hot presentation idea. Offered as corporate gifts or for festival occasions, romantic getaways and family celebratory events, wine baskets herald all the excitement and anticipation ahead. They open up fresh perspectives and great conversation, and revitalize relationships!

A good wine basket indicates originality, discernment and finesse. A subtle yet classic statement in itself, wine baskets enable family, friends, bosses or business contacts to connect at a rare, uncommon level. Of course, giving wine to a teetotaler or to one whose religion forbids wine consumption will spell disaster.

Wine gift baskets can suit any pocket and sensibility. The type of grape used dictates the name and popularity of a type of wine. Whatever the concentration or combination, wines from good grapes are distinct. It always pays to know a bit of viticulture (art of cultivating grapes) and oenology (art of wine making) to select the right choice for the right people.

Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wine from around the world.

Food and wine go together. Your innovative basket can include a bottle of wine and a ready-to-eat meal for instant gratification. The wine can be teamed with crackers, soups, salads or starters, pasta, pizza, fish/seafood, red meat or poultry, cheeses and desserts. Wines can also go well with spicy Asian Food, quiche, eggs or vegetables.

A smart wine basket can have a personalized label and include the family too. A great way is to combine the custom-labeled wine with wine accessories like decanters or crystal wine glasses, corkscrews, wine totes, fine coffee table books on grapes and wineries, a whistle-stop wine trail invitation to your favorite vineyard or an exclusive wine club membership. Including gourmet items, fruits or chocolates will also encourage more rapture and self-indulgence!

Don’t stop the wining, dining or giving. Your salubrious gestures touch the head and the heart. It sustains extra miles of goodwill and bonhomie. And better still, it upholds an ancient, magnificent tradition.

A good wine basket indicates originality, discernment and finesse. A subtle yet classic statement in itself, wine baskets enable family, friends, bosses or business contacts to connect at a rare, uncommon level. Of course, giving wine to a teetotaler or to one whose religion forbids wine consumption will spell disaster.

Wine gift baskets can suit any pocket and sensibility. The type of grape used dictates the name and popularity of a type of wine. Whatever the concentration or combination, wines from good grapes are distinct. It always pays to know a bit of viticulture (art of cultivating grapes) and oenology (art of wine making) to select the right choice for the right people.

Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wines from around the world.

Food and wine go together. Your innovative basket can include a bottle of wine and a ready-to-eat meal for instant gratification. The wine can be teamed with crackers, soups, salads or starters, pasta, pizza, fish/seafood, red meat or poultry, cheeses and desserts. Wines can also go well with spicy Asian food, quiche, eggs or vegetables.

A smart wine basket can have a personalized label and include the family too. A great way is to combine the custom-labeled wine with wine accessories like decanters or crystal wine glasses, corkscrews, wine totes, fine coffee table books on grapes and wineries, a whistle-stop wine trail invitation to your favorite vineyard or an exclusive wine club membership. Including gourmet items, fruits or chocolates will also encourage more rapture and self-indulgence!

Don’t stop the wining, dining or giving. Your salubrious gestures touch the head and the heart. It sustains extra miles of goodwill and bonhomie. And better still, it upholds an ancient, magnificent tradition.

Wine Baskets provides detailed information about wine baskets, wine gift baskets, wine picnic baskets, wine and cheese baskets and more. Wine Baskets is the sister site of Bakery Management.

Article Source: http://EzineArticles.com/?expert=Richard_Romando

2006-09-10T21:58:00.000-07:00

asian food: Started on a whim, now a hit

September 11, 2006

I AM back at Joo Chiat again.
Not just because I'm a Katong-ite, but because Joo Chiat is one of those places that you can't get enough of.

Of late, the regular crackdown on the area has dulled the 'buzz' and affected some fly-by-night makan stall opportunists.

But there are those who have stayed on or have dared to set up new makan ventures and they are the reason why folks like me still flock to Joo Chiat.

It is no big secret that Singapore-style fish head curry was made popular by an enterprising Indian bloke, Gomez.

He once operated a bustling little stall opposite the old Rex cinema area off Serangoon Road.

There's also this other story that soldiers of the old Punjabi regime here created the dish.

Then I came across Mr Tan Keng Hock some 10 years ago, who once sold bak kut teh and was doing roaring business along Joo Chiat Road.

One fine day in 1977, without a reason, Mr Tan decided to sell fish head curry. His first attempt was a disaster.

'I just bought fish curry powder from the market, added water, vegetables and fish head,' Mr Tan recalled.

'The customers around Katong were not kind in their comments. Some said it should not be sold.'

Some gave sincere feedback. But all pointed to one fact - get a good powder, prepare a solid rempah and lift the piquancy quotient with assam.

But the best suggestion he received was that he should use coconut milk. Mr Tan could not recall who told him that, but I suspect it was some coconut milk-loving Nonya (although Peranakan-style assam ikan kepala does not use coconut milk).

Mr Tan did just that.

HE PAYS MORE FOR FISH

He also used fresh snapper heads (he pays a 40 per cent premium to get his suppliers to select for him), and steamed the vegetables and fish head (instead of blanching it in curry).

This retains the flavour and colour of the fish and texture of the greens.

I have devoured their fish head curry many times before and it has always been consistent.

The fish is fresh, white and soft while the curry is punchy and smoothened with a hint of coconut milk which does not overwhelm.

Even the style of not flooding it with too much curry is consistent (sometimes I throw my weight around and ask for more, but I guess you have to pester!).

The steamed lady fingers (okra), brinjals, onions and tomatoes retain their qualities and are delightfully textured, unlike others that end up like mush. They don't even bother to serve it with papadums or on a banana leaf.

Mr Tan said: 'When I first started selling the dish, my brother, Keng Guan, who helps out at night, was not keen to sell it.

''He wasn't impressed with the recipe. But when customers started asking for it, he relented.'

Today, despite an old signboard that touts bak kut teh, their fish head curry has become their numero uno money spinner.

Of course, he does not let me in on just what kind of powder is best. But I prodded.

'I found out from my suppliers that there were four types of powders - a natural mix, some blended with jagong (corn), a fried and a non-fried version.'

All work well but Mr Tan is most fond of the fried version as it's not too earthy and goes well with his recipe.

One very popular version of his curry often requested for lunch is, strangely, the curry fish tail.

Mr Tan does this with the meaty and sweet ikan kurau (threadfin), but stocks are usually limited and it's a good idea to call ahead for orders. If you find sifting through eyeballs and gills for your culinary pleasure disgusting, this will please you.

The Indians have had a shot at this, and so did the Chinese and Malays (with their assam kepala ikan).

Anybody out there with an Eurasian devil's fish head curry? It'll then become the most democratic dish in Singapore!

Makansutra, founded by KF Seetoh, is a company that celebrates Asian food culture and lifestyle. It publishes food guides in and around the region, produces food television series, develops interactive mobile content and services, operates food courts and eateries, organises food tours and events, and consults on culinary concepts.

It operates the breezy and open-air retro push cart hawker centre, Makansutra Gluttons Bay, at the Esplanade Mall. Makansutra offers its searchable listings with discounts in its 3G mobile services for subscribers to local telcos. Its 6th edition of Makansutra Singapore 2007 goes on sale now. Visit www.makansutra.com.

2006-09-08T19:46:00.000-07:00

asian food: Dinner Date: Gimme Sum pairs slick design with spicy food

September 8, 2006

From the twisting stacks of red plates near the kitchen to the pyramidal pile of rice next to your entree, every part of the dining experience at Gimme Sum betrays a designer's touch. The ambience is chic and calming and the food is fresh and beautiful. The reasonably priced food at the Asian fusion eatery is yummy too.

This small national chain opened a shop in the Louisiana Boardwalk in May. I've been there a handful of times during lunch and dinner. Each time I've been surprised by how many people were not in the dining room. Its 20 or so tables never have been empty or full. As a result, I've been able to eat there with good service in a leisurely 25 minutes.

If modern, angular design is your thing, Gimme Sum is probably the nicest looking order-at-the-counter, sit-to-be-served restaurant in the area. The bland colors and hard-edged counter lines that make fast-food restaurants so utilitarian have been ditched for a more welcoming feel. Seemingly all walls and tables are colored in black, tan and deep red, making quick lunch seem more like a formal meal.

With nearly hip house music filling up the gaps in table conversation, Gimme Sum is a soothing place to eat.

The menu, though long and detailed, is a cinch to figure out once you look past the lingo.

For starters or lighter meals, choose from the "Enhancements" (appetizers), "From the Garden" (salads) and "Soups" (duh) categories.

Bigger entrees can be chosen from the House Specialties, Noodles or Gimme Sum Favorites categories. All of the selections here can be topped off with chicken, steak, shrimp, scallops, tofu or veggies, making prices range between $7.29 and $9.49. For freshly prepared Asian food, that's a seriously good deal.

Those who choose entrees will often have to choose white rice or brown rice. Beware: the latter is wonderful, but much more filling.

Gimme Sum also offers kids' dishes, two choices for dessert (carrot cake or white chocolate cheesecake), and a surprising diverse beer and wine menu.

For a starter, the teriyaki sesame scallops are a good, light choice. You get about eight to 10 small scallops, which are served steaming hot and lightly dressed in sauce and sesame seeds. Man your chopsticks quickly, because tablemates will fight you to the very last one.

The garden fresh salad bowl is decidedly less ordinary than starter salads usually are. The mixed greens, which appeared loaded with Boston lettuce, was cold and crisp. Accented with shreds of carrot and cabbage and topped with balsamic vinaigrette dressing, the salad is a sweet and tangy way to start.

As an entree, I ditched my normal General Tso's chicken on brown rice, which is mild and filling, and went for Thai peanut chicken on white rice, which is spicier but lighter. The peanut sauce is less peanut and more chili. Paired with green onions, carrot shards and slices of red and orange pepper, this dish has some kick.

If your tongue fires easily, temper it with the white rice, or, even better, order a Ichiban Special Premium Reserve. The Japanese beer, which is brewed in America, is not too shabby and served with a tall, cold glass.

My guest opted for the teriyaki rice bowl with shrimp. Though similarly portioned to the plated entrees, this is tough dish to clean to the bottom when based with brown rice. The sauce is mild but made richer by bits of fresh carrots and broccoli. You also get a lot of medium-sized shrimp, which is a bonus.

To finish, we ordered the most curiously out of place item on the menu: a slice of carrot cake. How did a European staple find its way onto an Asian fusion menu? Three words: cream cheese frosting. This decadent, moist little number immediately cuts the heat from the entrees' spices. Its marbling of frosting, cake and nuts, sprinkled with powdered sugar, probably has enough calories to power a kindergarten class. Whatever is in it, who cares: it served as great close to a good meal.

No trip to Gimme Sum is done without a venture into the loo to wash the hands. The room has shadowy elegance, and the interior designer is obviously showing off by putting stands of dried grass by the sink. Sure, it's a ruse to make you think you just ate at one of Shreveport-Bossier City's most expensive restaurants. At less than $10 per entree, I'll buy the design lie every time.

Dinner Date is a weekly restaurant review. The Times pays for all meals. Negative reviews are based on at least two visits

2006-09-08T00:16:00.000-07:00

asian food: TASTE & TELL: Asian C blends different styles and makes it work

By CHRISTINE ORDWAY
The Patriot Ledger

Asian C, the long-awaited successor to Red Sauce, is now open in Hingham, offering Asian cuisine. Open since Aug. 25, Asian C is already creating a buzz.

Specializing in fusion-style, pan-Asian cuisine, Asian C is in Hingham’s Queen Anne’s Corner, near the intersection of routes 53 and 228. Previously, the site was occupied by Red Sauce and before that Naked Fish - two restaurants that never really caught on with diners. Asian C is the third restaurant to open there within six years.

Although the location hasn’t had a great history of success, I suspect that things are about to change. Good Asian food is not abundant in this part of the South Shore, and Asian C is not your typical Asian restaurant. The menu features an expansive selection of Chinese and Japanese dishes, with a couple of Thai and Malaysian selections. Many styles of Chinese cuisine are represented on the menu, and the Japanese section includes a variety of sushi. While I am generally wary of restaurants that take on more than one style of cuisine, Asian C makes it work.

The dining areas have been redecorated and are attractive, with an understated, contemporary flair and none of the stereotypical Asian décor. We were seated in the main dining area, which also features a handsome bar. Though stylish, the overall result is comfortable and casual.

Although I had my mind set on Chinese food, we decided to sample the sushi. We requested a single a la carte order of sake ($4.75), which is a salmon nigiri sushi. We were served a plate bearing two pieces of beautifully presented sushi that tasted even better than it looked. It was so good that we added an order of tekka maki ($4.95), the familiar, seaweed-wrapped tuna roll. Very fresh and tasty.

As an appetizer, we selected the chicken lettuce wraps with pine nuts ($10.95). Our server arrived with four neatly trimmed iceberg lettuce leaves, which she spread with hoisin sauce and topped with a mixture of minced chicken, rice noodles and pine nuts. We were each served two of the lettuce wraps, and I was impressed with the service. It’s more common to be presented with a plate of lettuce and a dish of minced chicken, and to put the two together on your own. These are the sort of touches that distinguish Asian C from other Asian restaurants in the area.

Our dinners were beautifully presented on white platters and they looked as good as they tasted. My selection featured shrimp stir-fried in a garlicky yu hsiang sauce, along with wood ears and red and green peppers ($13.95). The shrimp were large and not overcooked, and the spicy sauce was terrific.

My companion chose the Shanghai boneless duck ($13.95). It featured roasted duck stir-fried with snow peapods, black mushrooms and baby corn in a spicy Shanghai sauce. The rich sauce and flavorful mushrooms were a perfect complement to the duck.

After dinner, to our surprise, we were presented with a complimentary dessert of ‘‘fried’’ ice cream drizzled with chocolate sauce. Although I asked, it was unclear whether this was a special treat for Asian C’s first customers or a standard finish to the meal. Much better than fortune cookies, it was a welcome end to an excellent meal.

Just as welcome were the hot towels our server gave us at the conclusion of our dinner. Again, it’s little things like this that set Asian C apart.

My only criticism would be that the background music was a commercial radio station. While the upbeat music on 98.5 FM was fine and a nice change from the usual Asian soundtrack, the commercials and DJ were annoying. An audio library would solve the problem.

For those looking for lunch in the area, Asian C also offers an all-you-can-eat buffet, which includes soup, appetizers, sushi, entrees and fresh fruit.

Although Asian C’s two predecessors were unable to achieve success in Queen Anne’s Corner, I’m willing to bet that the third time’s the charm. Asian C is off to a great start.

Asian C
48 Whiting Street (Route 53) Hingham
(781) 740-0688
Sunday - Thursday 11:30 am - 10:00 pm Friday - Saturday 11:30 am - 11:00 pm
Luncheon buffet served daily 11:30 am - 2:30 pm
Major credit cards accepted Handicapped accessible Plenty of parking

The weekly restaurant review, ‘‘Taste & Tell,’’ is written after anonymous visits to area restaurants by Patriot Ledger food critics.

Copyright 2006 The Patriot Ledger
Transmitted Wednesday, September 06, 2006

2006-09-06T02:24:00.000-07:00

asian food: A hot spot for all types of Asian food

TASTES OF HOME ARE AVAILABLE FOR DIVERSE POPULATION
By Aleta Watson
Mercury News

When enthusiastic diners talk about Asian food in the South Bay, the conversation inevitably turns to Milpitas.

The suburb on the northern border of San Jose has become a destination for Asian food lovers in the past decade as Pacific Rim restaurants have opened to serve the expanding Asian population.

Today, half of Milpitas' 63,000 residents trace their roots to the Far East or India. That's nearly twice as many Asians as were counted in the 1990 census. In the wake of those new residents has come a vast collection of restaurants offering the tastes of many homes.

Among the city's 296 eateries, there are kitchens serving dim sum in the Hong Kong style, vegetarian curries from the Andhra Pradesh region of India, redang from Malaysia and Muslim fare from China's western borders. Thai noodles, Japanese sushi, Korean tofu, Vietnamese pho and even Hawaiian plate lunch have their own shops.

At the same time, there are independent restaurants serving Mexican burritos and Southern barbecue as well as chains peddling Italian pastas and American burgers and steaks.

Whatever cuisine you crave, you're likely to find it in Milpitas these days. However, most restaurants are quite casual, with the focus squarely on the food.

Not until Bleu Ginger opened this year in a small strip mall on Abel Street did the city get a chic restaurant with creative cooking and artistic presentations. Chef Terrence Khuu draws on his Vietnamese roots to combine Asian ingredients in imaginative and flavorful ways in a setting worthy of special occasions.

The Asian dining boom began with the opening of the Milpitas Square shopping center on Barber Lane a decade ago. Billed as the largest Asian shopping center in Northern California, it became a destination for Asian shopping and dining with about 20 restaurants in addition to grocery, jewelry, optometry, housewares and gift stores.

The big draw here is Mayflower Seafood Restaurant, a vast hall dedicated to dim sum and Cantonese seafood dishes. A number of the smaller restaurants, including Zhao's Hot Pot, cater to the tastes of the Taiwanese immigrants who came here to work in the high-tech industry. Frequently, the signs and menus posted in the windows are written in Chinese characters only, although English speakers are welcome.

Down the street, a smaller Asian center is anchored by the huge ABC Seafood, another dim sum emporium. Asian restaurants also dominate many of the small centers along Calaveras Boulevard.

Mainstream chain restaurants such as Applebee's, In-N-Out Burgers and Black Angus are more likely to be found at the sprawling McCarthy Ranch complex on the north side of Highway 237.

A giant Dave & Buster's sports bar and restaurant holds down one end of the Great Mall, the city's outlet shopping center. Other options in the mall include an international food court, a Fresh Choice salad bar and Great Mall Mayflower for dim sum and other Chinese food.

2006-09-04T19:56:00.000-07:00

asian food: Up, up and away with Chef Wan

Television celebrity Chef Wan has cooked up a host of ideas to keep viewers’ interest bubbling in his shows. AZMAN AHMAD writes.

COOKERY shows are not only about preparing different kinds of food but should include tips on entertaining guests and table etiquette, as well as other dining-related subjects.

Malaysia’s “King Of Kitchen,” Chef Wan, is set to revolutionise TV cookery shows. The celebrity chef wants to inject new elements and has been travelling overseas exploring foreign dishes to elevate the standard and quality of local shows so that they are on par with those produced by established international television networks.
“It is high time we become more creative and innovative so that our shows will progress to greater heights and attract new viewers, including an international audience,” said Wan, who has promoted local cuisines overseas.

Working with the newly established TV9 since January this year where his talk show, Usik-Usik Chef Wan, has been receiving good ratings, the ex-accountant is set to introduce a new approach in his upcoming cookery show for the channel.

The second season of Usik-Usik Chef Wan will be extended from the current half-hour to an hour with the addition of new segments, requested by TV9 viewers.

“I am thankful TV9 has agreed with my idea for a Chef Wan Culinary Travel Club. I am planning to rope in budget airline AirAsia as the main partner,” he revealed.

He said through the travel programme called Best Of Asia, viewers may join him to selected destinations with AirAsia and learn the cooking styles of the countries visited.

Besides cooking, the itinerary would involve sightseeing and shopping. The cuisines of the Javanese, Sundanese, Balinese and Padang communities would be on the list.

“Other destinations which AirAsia goes to like Vietnam, Myanmar and Thailand will also be in the show,” he explained, adding that special discounts would be given to families joining his cooking entourage abroad..

“I am in the final stages of negotiating with a few sponsors on this project. For club members, especially my fans, they get the chance to buy Chef Wan’s exclusive merchandise and kitchen-related products marketed through TV9 at Jom TV3 Jom Heboh carnivals, for example,” he said.

Wan pointed out that since there are many food festivals organised in the region, he is considering bringing his “students” as participants to these annual gourmet calendar events.

Wan will also appear on RTM 1 with Seni Menjamu Selera, a series on cooking and lifestyles where the topics cover preparing food for picnic, pot-luck parties, breakfast menus, children’s birthday parties and wedding anniversaries.

“There are also tips on table setting for wedding functions and how to be the perfect party host,” he revealed.

Currently, TV2 is showing a re-run of Wan’s From The Garden To The Kitchen (every Sunday at 10.30pm) besides his new series Seafood Odyssey (every Friday at 11am), shot in Langkawi and other scenic islands in Malaysia.

On the international front, Wan continues to make waves with his Flavours Of Asia series, aired by the Asian Food Channel in countries like Thailand, Singapore, Indonesia and Hong Kong.

“I also did a series on Malaysian cuisine for the Canadian Food Network and will be involved in another programme on the Asian BBQ, sponsored by Webber, a famous Canadian grill company, soon,” he said.

Wan will be in London in November for a stint at the Thames University, which is his second invitation to teach there.

“My eighth cookbook, Simply Sedap Part 2, will be out soon. Part of the proceeds from sales of the book and the Ramadan buffet which I will cook at Westin Hotel will go to the Islamic Outrich, an association for orphans and Muslim converts,” he said.

2006-08-15T23:57:00.000-07:00

asian food: Flavors Abound from Premier Cook-off Among Chefs at Austin’s Own Asia Food Fest and Iron Chef Competition

August 14,2006 12:00 AM EST

Reservations are being accepted now for tasting the ‘cook-off’ results across Austin at Satay Restaurant, the Texas Culinary Academy, Grapevine Market, and the Central Market Cooking School. (FVNEWSWIRE Aug 11, 2006)

Austin, TX (FV Newswire) - For three delicious days in September, from the 20th through the 22nd, the Texas Asian Chamber of Commerce (TACC) and the Texas Culinary Academy (TCA) will be hosting several distinguished Asian chefs from across Texas, as well as culinary experts from Thailand. The chefs will offer cooking classes and food and wine tasting events for industry professionals, as well as individuals from the general public.

“Sharing exclusive tastes and the techniques of cooking authentic and fusion Asian dishes is the goal of the Food Fest, extending the best flavors of Asian food to everyone,” said Foo Swasdee, chair of the Texas Asian Chamber of Commerce and owner of Satay Restaurant, on Anderson Lane in Austin, Texas.

For example, on the last day of the event, “The Iron Chef Contest” at the Texas Culinary will showcase two divisions for contestants: a category for professional chefs and one for amateur chefs, each with same secret ingredient; the contestants will be judged by Austin’s own local food experts, media representatives, and Central Texas celebrity chefs.

Yet, all three days are packed with great opportunities to consume some of the best combinations of Asian food this year in Austin. The Asian Food Fest on Sept. 21-23 will offer diverse cooking demonstration classes for a small fee ranging from $5 to $50 in price and multiple wine and food tasting events will be held at Satay Restaurant, Ventana, a Texas Culinary academy owned restaurant, Grapevine Market, and the Central Market Cooking School, as well as other restaurants to be added soon. Check for updates on the schedule before the events at http://www.txasianchamber.org/ and www.satayusa.com

The Asia Food Fest is a spin off event which originated from the hit success in 2005 of the “Thai Cooking Festival,” sponsored in Austin by the Thai Government. However, due to a significant change in the culinary world to embrace more global cuisine, the event this year will include all Asian- influenced cooking. All are welcome to this three-day celebration of Asian food at its best!

About the Leaders of the Asian Food Fest and Iron Chef Competition.
Foo Swasdee is founder and owner of the Satay Restaurant Group, developer of numerous award-winning Thai products, nationally recognized Thai chef and current chair for the Texas Asian Chamber of Commerce (TACC). The Texas Culinary Academy (TCA) www.texasculinaryacademy.com is partnered with world renowned Le Cordon Bleu in bringing quality Culinary school experience to Austin residents. They offer every aspect from the basics of cooking to helping students acquire the skills needed to create new and original recipes. David Chan serves as the Texas Asian Chamber of Commerce’s (TACC) CEO and co-founder. He also has helped host the last 10 consecutive Lunar New Years Galas. Chan owns LSI America, a company he founded which produces a cancer-fighting vitamin known as Ondrox.

2006-08-14T20:26:00.000-07:00

asian food: Delicious wines for all seasons

15 August 2006
By CHARLES GILL

My recent wine encounters have included fresh-faced whites, rich, generous reds and a luscious liqueur tokay – wines for all seasons, in fact.

Warming winter reds have been in great demand recently, and what better than a powerful, full-bore – and high alcohol – shiraz to combat wintry winds and chills.

Tatachilla 2004 Keystone Shiraz Viognier (about $21) is a classic Australian battleship red from the heart of McLaren Vale that would warm the cockles of anyone's heart. This is modelled on the hauntingly beautiful Cote Rotie wines of the northern Rhone, where French vintners found that a spicy syrah (a.k.a. shiraz) was elevated into something special with a splash of the aromatic white variety, viognier. This is a big, concentrated wine with plenty of alcohol, dark, brambly fruit and hints of liquorice.

In the last couple of years I have been captivated by the style and swagger of our Hawke's Bay syrah, which is a world away from the style of Oz shiraz. Our syrah is not sweet and over-ripe, but floral and spicy, with silky tannins and a dry but soft finish.

Which brings me to New Zealand's best value syrah – Red Rock Gimblett Gravels The Underarm Syrah 2004 (about $21). Cheekily named to remind our Tasman neighbours of an infamous cricket match in the 1980s, and so that our super syrahs might enable us to extract a measure of revenge in due course, this is a plump, rich red with oodles of spice and dark berry fruit. When Kiwis eat at the Melbourne Cricket Ground, it should be their wine of choice.

If you're still not a believer in our scintillating syrah, a total conversion is guaranteed after a glass of Vidal Soler Syrah 2004 (about $42). Champion syrah and champion wine overall at the 2006 Royal Easter Show, this is a fabulously fragrant, concentrated and voluptuous red that most people adored at a recent tasting in town.

With fresh spring scents just around the corner, why not open an aromatic and zesty Marlborough savvy and pretend that spring has already sprung? Mt Riley 2005 Sauvignon Blanc was a crowd favourite at a recent tasting, and I also enjoyed its frisky citrus and passionfruit flavours.

If you must drink white wine on a dark, wintry day, the Trinity Hill Gimblett Gravels Viognier (about $29) is an expensive but appropriate choice. This is a sensuous wine with the richness of chardonnay and the subtle spices of pinot gris or gewurztraminer. Enjoy with a traditional roast pork, or perhaps with Asian food.

"Alas, I am dying beyond my means," cried Oscar Wilde as he sipped champagne on his deathbed, but New Zealand's most reliable, quality bubbly is thankfully within reach of most of us. Morton Premium Brut Methode Traditionelle ($18-20) is fashioned by the fizz-master Evan Ward, and a flute or two should not be just a Christmas treat. I invariably enjoy its fresh, yeasty flavour and creamy texture – an elegant alternative to the real thing.

As for when to drink bubbly, I agree with a Mr Churchill, who said, "There are only two occasions when I drink champagne, and these are: when I have game for dinner, and when I haven't."

Australia's gift to the wine world is not shiraz but the unique Liqueur Tokay and Muscats that are the glory of north-east Victoria. Fortified and aged in old oak barrels for decades, they emerge as dark, sticky elixirs of strange beauty. Morris Liqueur Tokay NV ($22 for 500ml) is a malty, raisined dessert wine that is perfect with mince pies or Christmas pudding, so why can't Santa come early this year?

2006-08-09T19:14:00.000-07:00

asian food: Dishin’: Chew Chew

“All aboard.” We thought we heard those words, and the tell-tale sound of the horn, as we ran down the tracks to get on the Spirit of Washington Dinner Train. Or did we just imagine that as part of the promise of a romantic evening of food and fun while riding the rails?

Everything looked good at the start. The old railroad car feel. Silverware, stemware, and a basket of breads sitting on a white tablecloth. And curtained windows framing a glimpse of downtown Renton—a view we’d have to endure for an hour. Apparently, a cow was sitting on the tracks somewhere ahead, and we weren’t moving until it moved.

The ride was okay. Spectacular? No. Scenic? At times (save for the backside views of warehouses, dumpsters, etc.). Passing grades for the trip to and from Woodinville, which included a speedy stopover tour of the Columbia Winery.

As for the food, note that Seattlest is realistic. We didn’t have high expectations for a meal on wheels for over 350 people. We saw the Sysco cans (or similar) in the kitchen galleys.

But this was pretty bad.

We ordered the Pork Osso Buco. The shank was tender enough, but the so-called basil-burgundy marina sauce seemed to lack basil, burgundy and, well, marinara. The sauce tasted like ketchup-infused Ragu spaghetti sauce. The accompanying parmesan-herb mashed potatoes would have been filling had we gotten past the chalky taste, and the medley of vegetables was predictably overcooked and bland.

As a dining experience, the evening would likely appeal to Cheesecake Factory fans who’ve never ridden a train. The idea is far better than the execution. Next time, we’ll stop at the Great Wall Mall first and sneak some spice-enhanced Asian food onto the train. Culinarily, we wish we were simply all a-bored. In actuality, regarding the food: All abhorred.

Posted by Jay Friedman in Food

2006-08-08T23:05:00.000-07:00

asian food: Asian restaurants in Southeast Texas Americanize food to fit palate

By JAMIE REID, The Enterprise
08/09/2006

BEAUMONT - While walking down the colorful Taste of China buffet line this week, chef Tony Tan pointed to the shrimp in lobster sauce, Hunan chicken and fried biscuits topped with granular sugar.
"This is American food," he said of the biscuits.

Well, actually, the shrimp and chicken dishes also have been Americanized, he said. By that he means they are slathered in a gelatinous sauce that Southeast Texans love but native Asians find unnatural.

In fact, most Asian food here has been altered to please the American palate, said chef Al King, Asian cuisine instructor at the Art Institute of Houston, a subsidiary of The Art Institutes, which offers postsecondary career-oriented education in the creative arts.

Would you eat the more native duck feet, chicken comb, sea cucumber and pig ears?

If you were born and raised in the United States, probably not, King said.

That's why three new Asian restaurants in Beaumont also likely will serve food the way you like it - saucy, sweet and fried.

The Japanese grill Kyoto opened two weeks ago on Phelan Boulevard.; Thai restaurant Chaba is open on Lucas Drive; and a second Tokyo Japanese Steakhouse and Sushi Bar is set to open on Interstate 10 in the coming months.

Many popular sushi rolls in these parts - filled with cream cheese, crawfish and chili paste - are about as Japanese as McDonald's is Irish, King suggested. And the ubiquitous California roll was created in avocado-friendly California, he explained.

At Kyoto, dishes typically are sweeter than food served in Japan, 38-year-old owner Joe Xu said.

They also are served with fried rice, which is common at restaurants here but not in Asian countries, said King, who recently ate his way across China in 14 days, researching food.

What he found there: Whole fried fish (eyes included) and whole pig (snout, feet and genitals).

"We can't cook the way we cook in China," said John Ma, 37-year-old manager of China Border in Beaumont. "It would be a little scary for you."

So, instead, Ma stocks the China Border buffet with egg rolls, popcorn shrimp, French fries, rice crispy treats, pepperoni pizza and quesadillas.

Linda Rhodes, a 62-year-old San Augustine housewife who eats at a Chinese buffet about once a month, said at Taste of China, she likes the spicy Hunan chicken, which is deep fried and covered in a thick, brown sauce. Also on her plate - hot and sour soup, egg rolls, fried rice, cheese puffs and teriyaki chicken.

"We always make a pig out of ourselves," Rhodes said while sitting with her 61-year-old sister, Barbara LeJune of San Augustine.

Although it's not authentic Chinese, it pleases the hundreds of people who eat here everyday, said Tan, who was born and raised in Malaysia.

These American inventions, which include the fortune cookie, keep customers happy, he said.

And, in the chancy world of restaurants, that's important, he said.

"Restaurants are in the business of making money," King said. "If you make something good, but no one will eat it, all you have is something to throw in the garbage can."

jreid@beaumontenterprise.com
(409) 880-0787

--------------------------------------------------------------------------------

2006-08-07T21:48:00.000-07:00

asian food: White wines good candidates for next fad

THE NEWS TRIBUNE
Published: August 2nd, 2006 01:00 AM

Americans love a fad. What’s in vogue today is passé tomorrow. We’ve gone from Hula-Hoops and bobby sox to body piercings and tattoos. Why should wine be any different?
Syrah has been cranking up the interest meter for reds, so what is the next faddish white wine coming down the pike? Riesling? Pinot gris? Viognier?

I’ve never understood why Riesling has not taken off like a Saturn rocket. It is an extremely versatile wine that pairs well with a host of foods. Perhaps the soft, sweet, flabby, New World versions turn people off. While Alsace and Germany excel in this arena, many people are intimidated by the confusing labels and terminology.

Don’t let the labels derail you. Be adventuresome. Ask your local retailer for help in selecting a wine. You will be rewarded.

While we are on this subject, let the local winemakers know how you feel about their Rieslings. Ask them why there is no acidity. Eroica is one of the best New World versions on the market, yet the 2005 bottling barely has enough acidity to balance the 1.6 percent residual sugar.

OK, if not Riesling, is it pinot gris? And what do we call it anyway – Tokay pinot gris, pinot grigio or pinot gris? All three are correct. Tokay pinot gris is frequently used on Alsace labels, while pinot grigio is Italian-influenced.

Pinot gris is versatile as well. It pairs wonderfully with shellfish. Fortunately for us, Oregon and Washington make some respectable wines from this grape to accompany our Dungeness crab.

Viognier? You say you’ve never even heard of the grape, much less tipped a glass of the wine?

Viognier is a prized white wine that excels in Condrieu, a northern RhÃ´ne wine region of France. It is a fickle grape. It is difficult to grow, and it challenges the winemaker to put quality in the bottle.

The viognier grape thrives in the warmer microclimates of California and Washington as well. A few producers have managed to tame the grape, producing some very fine wines indeed. Food matches include Asian stir-fried dishes and chicken curry.

This week’s wines

2005 Eroica, Riesling, Columbia Valley, Washington, $22, 25,000 cases: A special partnership between German and American winemakers, this is usually at the top of Washington Rieslings. Light gold in color, it has a nose packed with pure peach aromas. Off-dry at 1.6 percent residual sugar; the acidity just manages to carry it. You’ll get a blast of peaches in the mouth as well, which lingers endlessly on the palate; 89/89.

2004 WillaKenzie, Pinot Gris, Willamette Valley, Oregon, $18, 3,173 cases: There is a lot going on here, with peaches, apricots, citrus fruit, papayas and floral notes doing a tap dance on the nose and palate. Balanced and expressive, this should pair well with lobster bisque or crab cakes. The 2005 version is due out shortly; 90/91.

2005 Cougar Crest Winery, Viognier, Walla Walla Valley, Washington, $20, 735 cases: Floral characteristics are enhanced by generous pear and honeysuckle notes. The acidity level begs for Asian food; 89/90.

2004 McCrea Cellars, Viognier, Ciel du Cheval, Red Mountain, Washington, $28, 520 cases: A blend of 82 percent viognier and 18 percent Roussanne. McCrea managed to do a good job despite a challenging vintage. Stone fruit and orange blossoms abound, with nice minerality; 90/90.

Dr. Randy Buckner lives in Steilacoom and is a family practitioner in Olympia. Wines are rated on a 100-point scale, with the first number indicating quality and the second relative value. Write to him at randybuckner@att.net, or visit his Web site, www.wineloverspage.com/bucko.

2006-08-06T20:26:00.000-07:00

asian food: Emancipating the taste buds

It was ironic that the Asian Food Festival culminated with Emancipation Day because guests got to emancipate their taste buds from bland slavery.

For two days, July 31 and August 1, the Jamaica Pegasus hotel was transformed into a panorama of Asian culinary creations as the hotel hosted 'A Taste Of Asia'. Dishes from India, Japan, Sri Lanka, Thailand, Indonesia and China were served.

Asian culture

In the lobby, guests marvelled at the artefacts and photos showing major Asian cities and identifying other aspects of Asian culture. But undoubtedly, this was about the food! For an event like this one, coming with an empty stomach was ideal because even though guests had their favourites, most still wanted to try a little of everything! And how could you not, with the attractively displayed dishes inviting you with their colour and aroma?

All courses of a filling meal were catered. So maybe you wanted to start with some Egg Soup from Thailand. Then some Chinese Spring Rolls as appetiser, with an assortment of entrees before ending with some Pisang Goreng (fried plantains) from Indonesia. But that was just one possible scenario of the gastronomic affair. There were plenty of plates and utensils to aid your experience and guests made use of them. For the more adept at using chopsticks, those too, were provided to enhance the dining experience.

Apart from the food, guests were also treated to music and dance from the participating countries. The members of the Wing Lung Kung Fu team produced their ever-popular Lion Dance, while Indian youngsters provided their own choreographed genius to delight the audience. Musical Credits disco gave diners an endless flow of music from the Orient. Guests were also treated to nine different flavours of complimentary tea.

2006-08-04T20:03:00.000-07:00

asian food: ASIAN GAMBLING BIG IN THE USA

Internet companies are investing huge sums in addressing the Asian market...but the land casinos have a booming market in the United States.

Associated Press carried a fascinating article on the strength of the US Asian domestic market for gambling at land casinos.

Every day, Foxwoods and nearby rival Mohegan Sun combine to send more than 100 buses to predominantly Asian neighborhoods in Boston and New York, the piece reports. The number of buses doubles on Chinese New Year, and on Thanksgiving and Christmas, which many Asians don't celebrate.

Foxwoods, the biggest casino in the world based on gambling floor space, estimates that at least one-third of its 40 000 customers each day are Asian. Mohegan Sun says Asian spending makes up a fifth of its business and has increased 12 percent during the first half of this year alone.

The number of Asians in the United States increased by 17 percent between 2000 and 2004, the fastest growth of any ethnic group during that period, according to the U.S. Census Bureau. And few industries have catered to the Asian boom with as much cultural competency as the $75 billion U.S. land gaming industry.

In 2000, Foxwoods, which is run by the Mashantucket Pequot tribe, hired a vice president specifically in charge of Asian marketing. In 2005, Mohegan Sun, owned by the Mohegan tribe, hired an international marketing executive who would target the Asian demographic.

The two casinos seek to attract and retain Asian customers, mainly of Chinese, Vietnamese, Cambodian and Korean descent, by placing ads in ethnic media, providing plenty of restaurants at its casinos that serve Asian food, and sponsoring community activities such as the Boston Dragon Boat Festival, the Toronto Asian Beauty Pageant, and the Southeast Asian Water Festival in Lowell, Mass.

"Our Asian blood loves to feel the luck," said Ernie Wu, director of Asian marketing at Foxwoods. "We call it entertainment, we don't say it's 'gambling."'

The buses are key to the marketing strategy.

Foxwoods customers pay $10 for round-trip bus fare, but the casino throws in a $12 food coupon and a $40 gambling coupon at no additional cost. Mohegan Sun customers also pay $10 for bus tickets, and receive a $15 meal voucher as well as a $20 betting coupon.

Gambling doesn't require language skills or a high upfront cost, and casinos including Foxwoods have set up dozens of tables featuring favorite Asian games such as Pai Gow poker, Pai Gow dominoes, Sic Bo and Baccarat.

Next to the popular noodle bar, the entrance to the massive "Asian Pit" at Foxwoods is adorned with carved wooden panels. One of the liveliest sections of the massive casino, the room is teeming with Asian customers. Those who aren't seated at gaming tables mill about the room to get a look at the hottest action.

And when customers aren't gambling, there are Asian concerts and shows to keep them occupied. Mohegan Sun has brought superstar singers A-Mei from Taiwan and Sandy Lam from Hong Kong to perform at its 10,000-seat arena.

Asians make up roughly a fifth of the 13,000-person staff at Foxwoods. Wu says dealers know not to touch Asian customers on the shoulder, a sign of bad luck. They don't say the number four, which in Chinese, sounds similar to the word for death. The casino also has omitted the No. 4 seat at Pai Gow and Baccarat tables, which have numbered seats.

The model of attracting and retaining Asian customers is being watched carefully as casinos reach out to other untapped markets.

2006-08-03T18:45:00.000-07:00

asian food: Asian Food Channel Secures Indonesian Carriage

SINGAPORE, August 1: The Asian Food Channel has expanded its distribution beyond Hong Kong and Singapore, securing carriage in Indonesia on the basic package from cable platform Indovision.

The 24-hour cable network on Asian cuisine was first launched in July 2005, delivering original and acquired programming. “There has been a missing gap in the marketplace for a dedicated food channel for food lovers in Asia,” said Maria Brown, the co-founder and managing director of the channel. “Since our launch last year, we’ve received excellent response from our viewers.”

© WSN INC. No part of this article can be used, reprinted, copied or
stored in any medium without the publisher's authorization.

2006-07-30T21:16:00.000-07:00

asian food: US Offers Huge Potential For Asian Food Exporters

July 20, 2006 14:53 PM

By Christine Lim

KUALA LUMPUR, July 20 (Bernama) -- The fast- expanding Asian population in major US cities, especially California, New York state and Hawaii, offers Asian food exporters a huge potential market.

Vice president of FDA Registrar Corp, David Lennarz, said US imported a substantial portion of food from Asia, with China contributing a large quantity.

"Malaysian food is still not widely known in US. However, potential exists for it to grow its popularity there," he told Bernama on the sidelines of the seminar on "Updates on US Food and Drug Administration Regulations" organised by the Malaysia External Trade Development Corp.

FDA Registrar provides registration, US agent and compliance assistance for US and non-US companies in the food and beverage, medical device and cosmetics industries

Lennarz said Asian food was also popular among non-Asians in US as it was perceived to be healthier and compatible with vegetarian diet.

"From 2001-2002, retail sales of Asian-type food products rose 4.1 percent to over US$300 million (US$1=RM3.66).

"By 2008, sales are projected to reach US$1 billion," he said.

He said in addition to the growing popularity of Asian food, there was also growing demand for organic food as health-conscious Americans were willing to pay a premium for them.

Lennarz also highlighted key points for Malaysian food exporters to take note to gain market access in US.

"With the US Bioterrorism Act 2002, the Food and Drug Administration has more details about those in the industry than ever before, emergency telephone numbers, contact names, list of products, etc," he said.

Lennarz said the aim was to require companies to register and then through prior notice, track the flow of food.

He said incorrect labelling was the main reason for the detention of the products in US.

"Products from Malaysia that were detained recently due to improper labelling were mango drink, vitamin supplement, ovaltine power, coconut milk, frozen steamed vegetables and noodles," he said.

According to Lennarz, requirements for labelling varied according to the types of products.

"For instance, the primary display panel (PDP) for retail labelling requires statement of identity (name of food) and net contents declaration.

"The information panel is the label panel immediately to the right of the PDP and will require information on nutrition facts chart, ingredients list and manufacturer identity," he said.

-- BERNAMA

2006-07-25T00:38:00.000-07:00

asian food: Japan Fast Food Chains Feeding Global Appetite for Asian Fare

2006-06-26 09:37:58 Shanghai Daily

If Morio Sase has his way, hungry teenagers around the world will soon be snacking on something more exotic than McDonald's hamburgers: takoyaki, or octopus dumplings.

With over 350 takeout stores in Japan, Hong Kong and Taiwan, Sase's Gindaco chain is one of a barrage of fast-food companies bringing lowbrow Japanese chow to overseas markets. Its first US store is scheduled to open in Los Angeles in 2007, with dozens more in California by 2010.

"When I was a small boy, it was street food that made me feel good and warm inside," Sase said in an interview at the Tokyo headquarters of HotLand Corp, which runs Gindaco.

Hand-grilled in iron molds by cooks behind a large display window, the octopus dumplings are made from wheat flour paste mixed with fish stock, spring onions and boiled octopus chunks, and drizzled with a sweet sauce, dried bonito flakes and seaweed.

"Foods like takoyaki are closer to Japanese hearts than sushi or sashimi," Sase said.

Faced with uncertain demand for fast food as Japan's population ages, an increasing number of the nation's chains are looking overseas for new markets.

The domestic food restaurant market has declined for seven straight years since 1998, according to the Food Service Industry Research Center.

One of the first Japanese fast food chains to head overseas was the beef bowl chain Yoshinoya D&C Co. Since its first US store in Denver in 1975, Yoshinoya's American network has grown to 82 eateries in California and New York.

Last year, those eateries generated US$77.3 million in sales for a profit of US$2.5 million.

"We initially had to tackle a preconception of Japanese food as haute cuisine, especially in America," said Yasunori Yoshimura, a spokesman for Yoshinoya in Tokyo.

A far cry from pricey, elegant sushi, a regular bowl of the grilled beef over rice sells for US$3.18 at US stores.

"We're convinced whatever people find tasty in Japan, people anywhere would find tasty," he said.

Both Gindako and Yoshinoya hope to emulate the success of other Asian fast food chains like Panda Restaurant Group Inc's Panda Express chain, which serves Chinese food at over 800 eateries in the US, Puerto Rico and Japan.

And they have a good chance, analysts say.

"There's definitely an Asian food boom in the US at the moment" which Gindako could use to its advantage, said Maria Caranfa, a food industry analyst at the Chicago-based consumer research company, Mintel Group.

A study by research company MarketResearch.com found that total Asian and Indian food retail sales across all sectors -from ethnic markets to convenience stores - jumped 27.3 percent between 2000-2004 to US$3.3 billion.

Other Japanese chains going global include Shigemitsu Industry Co.'s noodles-in-soup restaurant, Ajisen Ramen - whose network now includes stores in China, Southeast Asia and the US - and beef-and-vegetable dumplings Osho Food Service Corp.

2006-07-23T19:56:00.000-07:00

asian food: Taste for fine food

By LOH FOON FONG

Jess Ong
Fact file

Name: Jess Ong

Age: 47

Profession: Head chef

Hometown: Batu Pahat, Johor

Education: Batu Pahat High School, Johor, William Amglis Commercial Cookery Schools, Victoria, Australia, Ryde Technical and Hospitality College, Sydney and Australian Institute of Management, Sydney

Current base: Sydney, Australia

Years abroad: 26

WHILE studying for the Diploma of Management at the Australian Institute of Management in Sydney in 1980, Jess Ong worked as a kitchen hand in a small French restaurant in Victoria to pay his rent.

From his teen years, he knew that trade was what he was good at and he wanted to be a hotel manager. However, working in the French restaurant changed his mind about his career direction.

At the restaurant, he helped prepare ingredients and simple dishes such as salads, soups and boiled vegetables as well as cook meals for staff members. Since he was not allowed to touch a lot of things in the kitchen because he was not a qualified chef, he experimented at home – making mayonnaise, roast chicken, roast potato and cream caramel for himself and his housemates.

Ong, who loves to eat, soon fell in love with cooking. “It was then that I decided to be a chef,” says Ong who took a course in commercial cooking at the William Amglis Commercial Cookery Schools and later pursued a Diploma of Associate Hospitality at the Ryde Technical and Hospitality College, Sydney.

Ong has been a chef for more than 20 years and is currently the executive chef (the highest chef position in a five-star hotel) for the Sofitel Wentworth in Sydney, Australia.

His day starts at 8am and does not end until 9.30pm. He is in charge of two restaurants, 436 hotel rooms and 10 banquet rooms, including a 700-seat ballroom. A typical day begins with briefing his sous chef, spot-checking the entire kitchen and getting ready for the busy morning breakfast.

Throughout the day he juggles with constant checks on the hygiene of workers and their food handling, quality of produce, tasting food and preparing menus for various clientele groups.

Ong’s signature dish in the fine dining restaurant is the slow roasted pork belly with vanilla apple, a fusion of his Chinese heritage and the French cuisine techniques he learned from working with renowned French chefs, Paul Bocuse, and Albert and Michael Roux at the Sydney Intercontinental Hotel.

The most interesting part of his work is experiencing the best of every facet of the food industry – working with well-known chefs, eating the best foods and travelling to interesting places.

The main challenge is cooking good food consistently and keeping up to date with the changing style of food and consumer demands.

Ong once cooked for Prince Charles when the latter attended a VVIP cocktail function for 3,000 guests at the Sydney Convention and Exhibition Centre in 1997.

“To service such a big event with precision, we used CB radios to coordinate the 30 service sections for the timing of cooking and serving. Minutes prior to serving, a Korean man fired at Prince Charles with an air pistol and caused pandemonium. I did not know what was happening then and could not co-ordinate with my chefs to delay the cooking process. We had 30,000 pieces of canapés in the oven and most of them were over-cooked!” he says.

Ong cooks Malaysian food upon request and the most popular dish is satay with peanut sauce.

“You will be surprised at how in touch the Australians in major cities are with Asian food. There are two top 10 worlds’ best restaurants in Sydney - Tetsuya and Rockpool – the equivalent of three Michelin Star of Allan Ducase in Paris, which not a lot of countries can claim,” he says.

Ong plans to return to Malaysia when he retires or if there is a good job offer.

“Ten years ago I applied for a job in a hotel in Kuala Lumpur and I was disappointed with the low perception that people have of Malaysian chefs,” he says.

“It’s a shame that most of our hotels think that you have to be a Swiss, German or French to be able to manage and cook in an international hotel,” he said.

Ong started out as a chef de partie and was promoted to sous chef and oversaw 16 chefs at the Sydney Intercontinental Hotel when it opened in 1985. He worked there for three years specialising in sauces, vegetables, ice carving and garde manger.

He then served six years as executive chef at the Sydney Convention and Exhibition Centre, the largest conference centre in the southern hemisphere.

Ong moved to the Summit Restaurant in Sydney, one of the few fine dining revolving restaurants in the world and which served contemporary food. He was executive chef there for six years.

Later, he joined Accor Premier, a five-star international hotel where he took charge of 60 kitchen staff members and made changes to food styles and set culinary directions for the hotel before he moved to Sofitel Wentworth.

“My career has been a steady progression of acquiring knowledge. There are no shortcuts, just plain hard work,” says Ong who lives a half hour’s drive away from Sydney with his wife and two teenage daughters.

In his free time, Ong, a self-confessed sports freak, plays golf and watches sports religiously. “It helps me switch off from my work,” he says.

He also likes dining out. If he does cook at home, Ong loves to fry koay teow, cook laksa and curries.

Ong returns to Batu Pahat, Johor, where his parents and siblings are, every few of years.

2006-07-18T00:58:00.000-07:00

asian food: NZ, Asia have common ground - poor people are screwed

The core message of the recent Asia: NZ Foundation report "Get to Know Your Future Asian Overlords, Europlebs" - sorry - "Preparing for a Future with Asia", is that New Zealand is doomed unless it approaches Asian stuff with more intelligence and nuance. Oh no!

But what is Asia to New Zealanders without moronic generalisations? Thankfully, that bitter pill was delivered in an attractive candy coating that crackled justifiably about Asia as a "world of opportunity", and the harbinger of a new wave of globalisation. Asia is now prestigious territory - Asia is the new cool. And doesn't it have awesome food?

Does it? There's something rather ironic about that awesome food situation.

Poverty reduction in the Asian region since the 1980s has been phenomenal, but assumptions that increasing inequality in the region is all "relative" inequality produced by rapid growth in middle class incomes, has disguised absolute increases in inequality in the last five years - including problems for food security and nutrition. Asia:NZ's report happened to coincide with the release of "Trade on Human Terms", the United Nations Development Programme's (UNDP) 2006 human development report for the Asian region, which brought this worrying news in its mixed bag. This report is exactly what people should be reading in order to prepare for a future with their Asian overlords.

As if to prove that New Zealand's fate is aligned with the region, our Social Development Ministry has confirmed that in New Zealand, just like in Asia, inequality is increasing and our poor people are screwed. In both cases, this inequality is not just the kind where the poor people have gained less than the rich people but are still better off than they were, and are supposedly sitting around being envious of those with more SkyTV channels than them. It's the kind where the poorest percentage of people have unexpectedly become poorer in real terms. In New Zealand, more people in 2004 couldn't afford the same basic items as they could four years previously. Meanwhile, the structural consequences of the last decades of economic and trade reform are grinding on those at the bottom of the heap in the Asian economies.

The trade story in Asia is familiar - agricultural trade is heavily distorted towards the self-subsidising OECD countries, pricing out local farmers in less-developed Asian countries. World Bank and IMF structural adjustment demands have exacerbated the dive in living standards for the rural poor. That "Asian boom" regional rush into export-led growth came at the expense of investing in agriculture and rural human development. According to the UNDP, malnutrition is on the rise in Thailand, the world's biggest rice exporter. Since China's accession to the WTO five years ago, living standards of the rural population have dropped by 6%, and income inequality has increased - the rural poor are bringing in less money than they did in 2001, and the urban middle classes and wealthy are bringing in more.

One might hear China's economic elite bellowing in response: "We are no longer a nation of farmers! Who needs food? We make iPods!" However, if you're "picking winners" and trying to abandon the losers to die off, as well as appearing an absolute bastard, you might eventually find that you do actually need what these "losers" were trying to produce all along.

In the case of New Zealand's increasing hardship for families on benefits, there is something the country needs from them that we're making difficult for them to produce, and which no one else in the country seems to want to produce: lots of healthy children.

For Asia, it might be the "Asian food" that we all love so much. Because, as well as all the other socially and politically destructive domestic effects, the UNDP predicts the trade distortions of OECD subsidised food imports, the increased dependence of Asian countries on that food, and decimation of those countries' agricultural sectors could lead to global food shortages. Then where will we be in this Asian boom?

Like those other New Worlds of opportunity that were the subject of so much epic narrative and dubious wealth accumulation in the past, the streets of New Money Asia are not literally paved with gold. Adventurers and opportunists alike must make informed decisions about whether or not to be complicit in systems that are out of balance and causing real harm. At the most facile level (without even going into labour standards), how will you react if you invest in a development on prime land in a rural area in China, and disgruntled villagers come to greet you rioting? Or if you go to Singapore for the World Bank summit this year, and not everyone in the country smiles at you despite the promises of the national smiling campaign? If you really are prepared for your future with Asia, you might be annoyed - but hopefully, you won't be completely surprised.

2006-07-11T00:08:00.000-07:00

asian food: Shelf life of cultural fare up for debate

State officials want traditional Vietnamese rice cakes pulled every four hours; assemblyman wants study done first
By Edwin Garcia
TIMES SACRAMENTO BUREAU
SACRAMENTO - Some of the more popular items at Ken Trieu's San Jose sandwich shop are traditional Vietnamese rice cakes wrapped in banana leaves that his family has been selling for two decades.

Now the pork-filled cakes -- and others like them sold at restaurants, shops and bakeries throughout California -- have come to the attention of state officials in a simmering debate regarding how long the cakes should be allowed to sit on store shelves.

State health laws dictate that any unsold rice cakes must be pulled within four hours to prevent bacteria from developing -- but Vietnamese-American shopkeepers, community activists and customers are urging for an exemption in the regulations, saying the cakes can easily last two days without refrigeration.

"We've been making these for 20 years, and we have no problem with the rice cakes molding or going bad," said Trieu, whose family owns the Huong Lan sandwich shop, where employees are told to remove unsold cakes within two hours. "I've never heard of people getting sick."

The cakes are especially popular around cultural holidays such as Tet, when Vietnamese-Americans celebrate the lunar new year.

State officials are not about to modify the laws anytime soon, but Assemblyman Van Tran, R-Costa Mesa, has introduced legislation to study the health and sanitation standards on the sale and consumption of the cakes.

His measure would provide $120,000 for the Department of Health Services to determine, among other things, whether the shelf life for banh tet, banh chung and banh tet chuoi can be safely extended.

"I see this as a sensitive issue that needs intervention and uniformity," said Tran, the nation's first legislator of Vietnamese descent.

The rice cakes, public health experts say, are prone to attract bacteria because their ingredients do not withstand time or temperature tests, even though they could be wrapped with one layer of banana leaves and another of plastic wrap.

Banh chung, a square-shaped package of sticky rice, mung bean puree and seasoned pork, was found to be "potentially hazardous" at room temperature in a test commissioned by the Orange County Health Care Agency, according to an analysis prepared for Tran's legislation.

A similar outcome resulted from testing of banh tet chuoi, a bundle of sticky rice, pork fat and soy bean paste squashed into a banana leaf cylinder, the analysis stated.

Under the California Uniform Retail Food Facilities Law, a potentially hazardous food must be stored at or below 41 degrees Fahrenheit, or above 135 degrees at all times.

"But if you do that," Tran said with a quick laugh, "you won't have much of a cake; you ruin it, that's the problem."

AB2214 has swiftly been approved by three committees and the Assembly, with a 75-1 vote. The bill will likely be heard in the Senate next month.

Similar concerns over Korean rice cakes resulted in legislation passed in 2001 that allows food establishments to keep those products at room temperature for up to 24 hours, provided the packaging is stamped with an expiration date.

Tran introduced his measure after environmental health officials in his district, Orange County, home to more than 135,000 Vietnamese-Americans, launched a culturally sensitive bilingual public education campaign to explain the dangers of "potentially hazardous" foods.

Santa Clara County, home to more than 100,000 residents of Vietnamese ancestry, ran a similar campaign in the late 1990s.

"We've got a very large Vietnamese community here, and we've been trying for years to come to some sort of a collaborative solution so that we'd be able to meet the health codes," said Jim Miller, program manager for Orange County's food protection program.

"It is a difficult balancing act," he said, explaining that cultural values sometimes contradict with food safety laws.

Environmental health officials in Orange and Santa Clara counties said their departments do not actively seek out such violations, which are classified as misdemeanors.

But proponents of Tran's legislation are concerned that enforcement could become aggressive as a result of the Orange County public awareness campaign. And they hope the study concludes that rice cakes can be safely eaten within 48 hours.

San Jose community activist Ky Ngo said California needs to update its food safety laws in the same way the federal government several years ago modified highway safety laws by increasing the maximum speed limit to 65 mph from 55 mph.

Rice cakes, he said, should be allowed to remain on shelves for up to two days. Ngo, 53, said he has never heard of anybody getting sick from eating rice cake that was too old. "As customers, we are not stupid about buying bad food to eat, and the sellers, they don't sell bad food because someone will sue if they get sick."

Ben Gale, director of Santa Clara County's environmental health department, supports Tran's legislation, known as the "Asian food study."

"It helps the dining, consuming public out there," he said, "to have the level of confidence that the food that they're eating is safe."

2006-07-06T21:39:00.000-07:00

asian food: The Wonderful Wok: Stir Frying Basics

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking! Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware ...

by Dina Giolitto

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.

Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.

Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.

Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.

Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.

Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

Copyright 2005 Dina Giolitto.

About the Author

Dina Giolitto is a New-Jersey based Copywriting Consultant with nine years' industry experience. Her current focus is web content and web marketing for a multitude of products and services although the bulk of her experience lies in retail for big-name companies like Toys"R"Us. Visit http://www.wordfeeder.com for rates and samples.

Copyright Dina Giolitto - http://www.wordfeeder.com

2006-07-04T20:16:00.000-07:00

asian food: Serving Wine

Serving Temperatures The flavors of both red and white wines fall apart if they are too warm. It is advisable to chill your reds in the fridge for about twenty minutes before serving them, and whites...

by Tynan Szvetecz

Serving Temperatures

The flavors of both red and white wines fall apart if they are too warm. It is advisable to chill your reds in the fridge for about twenty minutes before serving them, and whites can generally be left in the fridge altogether. When in doubt, it's better to serve the wine colder and let it warm in the glass than to serve it too warm.

More flavorful, fuller bodied white wines can be served at a slightly warmer temperature than bone dry whites. There are an impressive amount of wine coolers on the market that allow you to temperature control the environment your favorite wines. If you have room for it, pick one up! They can add a great deal of enjoyment to your wine drinking experience - just be sure that there is an actual barrier separating the red wine and white wine compartments. Simply stacking the reds on the top portions of the cooler in the hopes that the air will be warmer there will could make your reds too cold and your whites too warm. Most reputable coolers have separate temperature controls for both types of wine.

Choose Your Glasses

Prevailing wisdom on the subject of wine glasses advises that it is in everybody's interest to show the wine the proper respect by serving it in a tulip shaped glass with a longer, slender stem. It is recommended that the glass be clear in order to best view the color and body of the wine as it is pored and sipped. However, we are going to take this a bit further and suggest that you have to balance the respect you show the wine with the respect you show the occasion.

As world cultures blend and star chefs inspire us with their innovative, fusion like cuisine, more and more types of meals can be enjoyed with more types of wine. Today, it is not uncommon for a big Australian Grenache to be brought out for a barbeque or a fun and fizzy champagne to accompany fish and chips. There are more styles of wine glasses than ever before, so don't be afraid to make the glass casual if it fits the mood. Tumblers for barbeques, boxes for Asian food and Dixie cups for picnics are all perfectly acceptable!

One thing to keep in mind with whatever glass you choose is to be sure you give the wine space - it's best to fill a glass no more than half way in order to give the aromas some room to come out. Click here for more information on wine glass basics: http://www.savoreachglass.com/articles.php/20

If you are using stemware, be wary of the type of detergent you use to clean them and how you store them. Detergent residue can negatively impact the flavor and aroma of wine - if possible, wash your glasses in hot water with no detergent at all and air dry them. Store them upright so odors in your cabinet are not trapped in the glass.

Decanting

There are a number of reasons to decant your wine, not the least of which is that it's fun and can add style to an event. It can also help to remove sediment in wines, particularly aged wines, and it helps the wine breathe. This allows its aromas to interact with the oxygen in the air and become more noticeable.

Choose a decanter that suits your style. Like wine glasses, decanters come in a wide variety of shapes and sizes, some plain and other wonderfully ornate. We find that decanting is particularly fun for family style events and opt for plain, unimposing decanters that remind us that we should keep our focus on the celebration rather than fanciness. For more formal occasions we opt to keep the bottle at the table!

Breathing

Breathing refers to allowing the wine to come in contact with the oxygen in the air. For some wines, this allows the full aromas and flavors to come to the surface. Keep in mind that too much oxygen can dull the flavors. Giving certain wines an hour or so before drinking them can do wonders to open-up their flavor and aroma.

There are a number of pervasive myths regarding wine breathing that we would like to set straight. The first is that all wine benefits from breathing, which is patently false. Some reds, particularly big Bordeaux, well-made Syrah/Shiraz and Italian Barolos benefit greatly from having some time to open-up. Barring these players, most wines can be drunk immediately, and white wine in particular will not benefit at all from having time to breathe.

The second major myth is that wine can breathe in the bottle. Simply popping the cork will do little to allow it to breathe, since so little of the wine is able to interact with the air. Allow wine to breathe either in a decanter or your glass.

Handling Leftovers

There are three major methods to preserving leftover wine, the first is simply recorking it and putting it in the refrigerator. If possible, poring the leftover wine into a half bottle and then putting in the fridge is ideal, as the fuller the bottle the less oxygenation can occur. Keep in mind that white wine can last a great deal longer (a week even) than red wine (simply recorking red wine and putting it in the fridge may give you two days - three at the most).

The second method is to vacuum pump the wine with a special pump. This sucks out the air in the bottle and seals it for later use. The wine should still be placed in the fridge, but can last for several days in this fashion.

The last method is a variation on the second, which involves filling up the unused portion of the wine bottle with a special gas that prevents oxygen from interacting with the wine. These canisters are easy to use and can be found at most wine merchants.

About The Author

Tynan Szvetecz is an editor for http://www.savoreachglass.com, an international wine directory that is helping explore the spirit of wine for a new generation. Wine hobbyists, sommeliers, merchants and growers have all come together to contribute content to this directory in an effort to make it as informative and easy to use as possible.

Copyright Tynan Szvetecz - http://www.savoreachglass.com/articles.php/20

2006-07-03T00:27:00.000-07:00

asian food: Super suppers for post-game pangs

By Kf Seetoh

July 03, 2006

WHOEVER said Singapore does not thrive after midnight must have done their research only along Orchard Road and at Suntec City.

If your goal after catching a midnight Beckham curler is to shoot for some great makan corner, then you are in the best food corner in the world.

Think or yearn about any local makan after 11pm and someone out there is likely to be selling it - freshly made.

WHAT: Seng Kee Herbal Soup
(Mee Sua Pork Soup)
WHERE: 467 Changi Road
OPEN: 6pm to 4am daily
Forget the herbal soups. What almost everyone orders is the pork and kidney mee sua soup.

The dark and lightly herbal pork soup is addictive and the mee sua is not overcooked and soggy. You sit alfresco by the cool roadside and there is a TV set airing live World Cup matches.

They also offer a selection of zi char dishes like steamed Teochew-style fishes, prawn rolls and sambal petai.

WHAT: Roti Kaya Fondue
WHERE: Stall B, Makansutra Gluttons Bay, #01-15, The Esplanade Mall
OPEN: 6pm to 2.30am daily
They sell a plate of buttered and grilled toast sticks meant to be dunked in a pot of creamy kaya.

A fresh pot of kaya is made daily and half of it is done Thai-style (kah-yang, a creamier version) and the other, normally, for spreads.

The kah-yang looks more watered down but is very rich.

WHAT: Bali Nasi Lemak (above)
WHERE: 2 Geylang Lor 15
OPEN: 6.30pm to 2.30am daily
The nasi lemak here comes with the usual condiments like ikan bilis with a sweet and spicy sambal, fried chicken wings, eggs and otah sticks are popular too.

But what gives the stall an edge is the Bali-style fried chicken, first deep fried then tossed in a sweet and spicy kichup manis sauce.

Very hearty and shiok.

WHAT: Swee Choon Tim Sum Restaurant
WHERE: 191 Jalan Besar
OPEN: 6pm to 10am, closed on Thursdays
The shiny, stainless steel kitchen at the back churns out fresh pau and dim sum in the wee hours of the morning.

What you should wait for is their fried mee sua cake - a tray of tasty stir-fried mee sua with Chinese sausage, mushrooms and dried shrimp compressed and then cut into little blocks and deep-fried individually.

The big pau is freshly-made with chicken, boiled egg and black mushroom. Sit out in the cool backlane alleyway.

Makansutra, founded by KF Seetoh, is a company that celebrates Asian food culture and lifestyle. It publishes food guides in and around the region, produces food television series, develops interactive mobile content and services, operates food courts and eateries, organises food tours and events, and consults on culinary concepts.

It operates the breezy and open-air retro push cart hawker centre, Makansutra Gluttons Bay, at the Esplanade Mall. Makansutra offers its searchable listings with discounts in its 3G mobile services for subscribers to local telcos. Its 6th edition of Makansutra Singapore 2007 will hit bookstores in the third quarter of 2006. Visit us at www.makansutra.com.

--------------------------------------------------------------------------------
Mini supper club, anyone?

THE Trans Eurokars Makansutra Moonlight Food Safari, held in conjunction with the Singapore Food Festival 2006, is on at 7pm on 15 Jul.

If you own, use or can get yourself into a Mini car for an evening, then come enjoy this supper car rally for Mini car owners.

There are 10 makan-worthy supper sensations located all over the island for you to track down... with hardly any clues. The six-hour trail will take you all over Singapore. There's $18,000 worth of prizes - just for the winner and the first runner-up.

For more information and registrations, visit www.makansutra.com or call Chloe on 6551-5500/1 or Hui Juan on 6438-4038.

2006-06-30T00:38:00.000-07:00

asian food: McCormick swallows Asian food brands

by Anita Awbi

28/06/2006 - The world’s leading spice manufacturer McCormick has bought Epicurean International’s portfolio of Thai cooking ingredients and convenience foods for $97m (€77m).

The deal includes Epicurean International's Simply Asia and Thai Kitchen brands, which currently take a 59 per cent share of the US Thai grocery market.
"We have gained a strong foothold in the Asian food category with the addition of the Thai Kitchen and Simply Asia brands. Since 2002, sales have grown at an annual rate of 32 per cent and have reached $50m. We welcome the Epicurean employees and look forward to working together on the future expansion of this business," said McCormick's chairman Robert Lawless.

Epicurean International's chief financial officer David Sakamoto said the deal will allow his company's products to be further developed and distributed more widely.

Analysts predict demand for Asian-influenced foods is set to rise, as increasing numbers of affluent Europeans and North Americans travel abroad and develop tastes for exotic foods. But many firms are still failing to tap the growing trend.

Recently iconic food manufacturer Heinz sought to extend its reach in the sector. The US-based company bought a perpetual licence to market HP's expanding Amoy Asian range throughout Europe, as total market value swells to £1bn in the UK alone.

It acquired the brand last year, along with some lesser-known Asian ranges. The American food giant has since agreed to sell parts of this ethnic foods business, bought from Danone in a bundle for £470m, to Associated British Foods. But it intends to keep the successful Amoy range.

The deal will see Heinz passing on brands such as Rajah, Green Dragon and Lotus, as the company reduces its portfolio to concentrate on key areas.

2006-06-27T20:45:00.000-07:00

asian food: Sweet And Sour Chicken Wings

This recipe is pretty much the standard sweet and sour one that you would usually receive in a Chinese food restaurant anywhere in the country. Please note that it is very sweet, which could be in your favour if you have children because they just love it! The recipe takes a day to marinade, so plan ahead! Do not start side dishes or rice before you begin cooking the sweet and sour, or you'll be eating a day late! Once you have made the marinade, though, cooking the wings takes no effort. Just stick them in the oven to bake. That pretty much covers the basis for this recipe, it's nothing hard to cook but it does take some time.

Acidic fruits (like Kiwi or Pineapple just a few to name) tend to go very well with the sweet and sour chicken. Mild soups served before the main dish will be nice as well, because they will contrast the sharp flavour of the sweet and sour. As with almost any Asian food dishes, having a bowl of rice at the table, either fried or steamed (whatever you prefer it doesn't matter in this case), would be a welcome addition.

Any white dessert wine goes with Sweet and Sour Chicken really wonderfully, but tart red wines will only ruin the flavour, so take that in mind. Stick with wine flavours that enhance the meal, not ones which detract from it! Juice and water work just as well, if not better, than wine. Remember that this is a kid-friendly recipe, so it is tailored specifically for kid drinks. Beer or other bitter beverages are right out! They would taste terrible!

Ingredients:

24 chicken wings 1 Cup sugar 1 Cup water 1 Cup Soy Sauce 1/4 cup oil 1/4 cup unsweetened pineapple juice 1 tsp garlic powder 1 tsp ginger

Cooking Instructions:

1. Cut off the wing tips and cut each wing in half. 2. Place the wings in a raised edge pan. 3. In a large bowel, mix the water, soy sauce, oil, and pineapple juice. Stir well. 4. Mix the ginger, the garlic powder, and the sugar into the water/oil mix. 5. Beat the liquid mixture until it has been well integrated (2-4 minutes) 6. Immediately pour all of the sauce mix over the wings. 7. Cover the pan and refrigerate the meal overnight. 8. Remove the pan from the refrigerator, and uncover the wings. 9. Bake everything in your oven at 350°F for 50-60 minutes.

AceCooking AceRecipes SimpleCooking SpecialRecipes AllCooking

2006-06-27T20:42:00.000-07:00

asian food: Managing Cultural Diversity- A Key to Organizational Success by Verena Veneeva

Organizations around the world has been realizing the cultural diversity within organization is not a negative aspect, rather can facilitate organizational stalk for glory (Papers4you.com, 2006). However it is not an easy task to manage employees with different cultural backgrounds. Nevertheless there are many policy guidelines that can make task easy.

On a broader perspective, cultural diversity can be manage through communicating (creating awareness among all employees about diverse values of peers through communication), cultivating ( facilitating acknowledgement, support and encouragement of any employee' success by all other workers), and capitalizing (linking diversity to every business process and strategy such as succession planning, reengineering, employee development, performance management and review, and reward systems) strategies ( Cascio, 1995).

There are many different innovative ways that organizations have adopted to manage diversity. For instance Tabra Incorporation, a small manufacturer of jewellery and accessories in California comprised of modest workforce is composition of Third World immigrants from Cambodia, China, El Salvador, Ethiopia, India, Laos, Mexico, Thailand, Tibet Vietnam and other nations. To acknowledge importance of their cultural association, at least 10-12 different flags are always hanged from the ceiling of its main production facility which represents the countries of origin of the employees. The owner's view point is 'I would like for this to be a little United Nations everybody getting along and appreciating each other's culture instead of just tolerating it'. (Bhatia & Chaudary, 2003)

If cultural diversity can be managed effectively, there is a potential to use diverse workforce for organizational benefits. Cox and Balke (1991) asserts that multi-culturism is directly linked to organizational success as

Effectively managed multi culture companies have cost effective competitive edge

It helps in promoting minority friendly reputation among prospective employees

Diverse cultural corporations help to get better customers which has a variety of people

Diverse group of employees are perceived to be more creative and efficient in problem solving as compared to homogenous group

Ability to manage cultural diversity increases adaptability and flexibility of an organization to environmental changes.

Many organizational examples can be taken in this regard. In Australia, for instance, Hotel Nikko in Sydney has unique edge that staff members in direct guest contact areas speak a total of 34 different languages. Similarly Qantas Flight Catering has sixty-six nationalities on staff, with various overseas-born chefs. So dedicated diverse 'ethnic' kitchens gave Qantas a huge competitive edge that offers food based on customer's ethnic taste and requirements. Moreover Don's Smallgoods through literacy, language and cultural trainings increased cross-cultural communication and increased profits while lowering costs at the same time. Similarly The Cheesecake Factory had put special effort to understand Japanese quality and packaging culture as Asian employees assist management to understand Asian food tastes so that they can target exports to Asia (Nankervis et al, 2002)

Hence the discussion suggests that it is imperative to realize that cultural diversity should be taken as a tool for better organizational progress rather than a managerial problem and if effectively managed, it can be a key to gain competitive edge and success

References

Bhatia, S., K., & Chaudary, P., ( 2003),'Managing Cultural Diversity in Globalization- Key to Business Success of Global Managers- Insights and Strategies', New Delhi: Deep & Deep Publication Pvt Ltd

Cascio, W., F., (1995), 'Managing Human Resources' International Edition, US: McGraw Hill.

Cox, T. H., & Balke, S., (1991), 'Managing Cultural Diversity: Implications for Organizational Competitiveness' Academy of Management Executive, Vol 5, Issue 3, August 1991

Nankervis, A. Compton, R., & Baird, M., (2002) 'Strategic Human Resource Management'. 4th Edition. Victoria: Nelson Australia Pty Limited

Papers For You (2006) "P/HR/188. Views on diversity management", Available from Papers4you.com [19/06/2006]

Copyright © 2006 Verena Veneeva. Professional Writer working for http://www.coursework4you.co.uk

2006-06-22T00:02:00.000-07:00

asian food: Blown away

After tornado, market’s future is still in doubt

By KATHRYN REM

Published Wednesday, June 21, 2006

The March 12 tornadoes destroyed Springfield’s largest ethnic market, Asian International Grocery, and the owners aren’t saying whether they’ll reopen.

“It’s been a paperwork nightmare,” said Dave Morton, who helped his wife, Rowena, run the retail store at 3408 Cockrell Lane. The mezzanine-level office inside the building was demolished along with statements, receipts and tax forms now needed for insurance companies and other regulators.

“All day I deal with paperwork,” said Morton, a retired aviation mechanic.

The couple had been in business just over a year, during which they expanded the building to 9,000 square feet. In addition to a wide selection of Asian food items, the market also carried fresh, frozen and packaged goods used in Middle Eastern, Russian, Mexican, African and other cuisines. They leased the building from Mary and Quyen Nguyen, who previously ran an Asian market at that location.

On March 12, the Mortons closed up at about 6:30 p.m. and drove home to Tallula. They didn’t realize their southwest-side business was in the path of a tornado until they tried to get to work the next morning.

“We couldn’t get near our road because of the (downed) telephone poles. We found a back way and the police let us through when we told him which store we were with. The officer said, ‘You don’t have to worry about that store. It’s gone.’”

The couple was stunned when they saw the damage.

“Mr. Battery was inside our building,” said Morton about the business that had been next door. “We would have been dead if we had been in there.”

The roof and walls were peeled back and the structure was filled with water and debris. Around-the-clock security cameras were under water. Even if they had not been ruined, Morton said he’s not sure he would want to watch tapes showing the destruction.

“I was in shock for three days,” said Morton, recalling the business he and his wife had devoted themselves to.

The only salvageable item inside was a walk-in cooler, but health department regulations required the couple to discard the $50,000 worth of seemingly good frozen food in it because of the possibility of contamination. They also had to destroy all the other food items, including canned goods.

Morton said that if he did go back into business, he would like to buy rather than lease. But he finds Springfield’s southwest-side business property costly; complying with health and building codes adds to the expense.

Besides, he said, he’s enjoying the freedom of not having to work long hours in the store.

“We don’t know what we’re going to do,” he said. “This thing just about killed us.”

UPDATE: Little World Mart, which sells Asian food as well as other merchandise, is open. The store at 2936 S. MacArthur Blvd. had been closed for six weeks because of tornado damage.

Owner Dinah Hu said a large storefront window shattered, the roof was torn off, a rear storage shed was demolished and an apartment above the store was water-damaged. Some delicate merchandise, including china, was broken and some food had to be discarded.

Hu and her husband, Louis Lu, left the store on March 12 about 20 minutes before the tornado struck. When they got to their Chatham home, Hu said she couldn’t keep her eyes off the heavens.

“I had a feeling. I felt something happened. I saw something special in the sky,” said the native of Beijing, China.

A few hours later, owners of a nearby business phoned the couple at home and told them their store had been damaged. They drove back to Springfield to check it out.

“Oh my goodness,” said Hu. “Everything was on the floor. Oh well, I said, we’ll just have to start rearranging again.” The couple had spent more than two years remodeling before opening Little World Mart a year ago.

The business carries an assortment of fresh, frozen, refrigerated and packaged Asian foods. The telephone number is 528-2745. Hours are 10 a.m. to 7 p.m. Monday through Thursday; 9 a.m. to 8:30 p.m. Friday and Saturday; and 2 to 7 p.m. Sunday.

Food editor Kathryn Rem can be reached at 788-1520 or kathryn.rem@sj-r.com.

2006-06-19T20:05:00.000-07:00

asian food: Trendy Food Manufacturing

"By the time a trendy food becomes mass produced, it is usually on its way out," says Dana Cowin, editor in chief of Food & Wine magazine. While it is true that the culinary world leads in food trends, the staying power of a trend can be best determined...

by Dilip Shaw

By the time a trendy food becomes mass produced, it is usually on its way out," says Dana Cowin, editor in chief of Food & Wine magazine. While it is true that the culinary world leads in food trends, the staying power of a trend can be best determined by its overall contributions to a society's culinary habit.

For instance, roasting - a popular classic cooking method - is making a strong comeback in Americans' food fare and has the potential for much more than a passing fad. Roasting develops desirable flavors within a food product. In addition, it provides other benefits such as healthful cooking, convenience, and simplicity. The result is a cooking method that is likely to become more popular within our cooking culture.

Grilling is another cooking method that provides the same benefits. However, "Trends start and stop whether we think they should or not," says Cowin. One might have assumed that the lowfat food trend would have stayed forever, but it has lost some of its initial steam. This may eventually happen to the roasting and grilling trend as well.

Other trends in the food world include more regional ethnic foods. For instance, Italian food has been big for years, but now food magazines and cookbooks feature Umbrian, Tuscan, and Sicilian food. Food manufacturing companies are starting to jump on this bandwagon as well.

Before developing products to match a trend, the industry considers many factors. According to corporate chef Matthew Walter's experience, food manufacturing companies are looking to develop products that will be around for the long haul. Western foods that typically require less preparation time and slower cooking methods are easier to mimic in a manufacturing setting.

However, trendy Asian foods such as Thai traditionally require greater prep time and shorter cook times to retain flavor and color. Thai tends to be more difficult to duplicate because the types of cooking methods and large batches produced do not match traditional preparation methods.

-------------------------------------------------------------------------------------------
This article can be re-printed and/or published online or offline for free, provided the website,
http://www.best-cooking-school-culinary-arts-schools-classes.com, is posted along with it. The article must remain intact without any alteration. Please make sure that you have linked the URL properly.
-------------------------------------------------------------------------------------------

About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

2006-06-19T20:02:00.000-07:00

asian food: Why Fucose?

Haven't heard of fucose? Think it's the latest teen dance craze? Think again, because fucose could make a huge difference in your quality of life. Fucose is a rare sugar, one of the eight known bioactive sugars essential for proper cell to cell communication. Found in many plants, marine algae is purported to be one of the best sources of fucose and has long been used by naturopathic physicians to support immune function in patients ...

by Karen Walker

Haven't heard of fucose? Think it's the latest teen dance craze? Think again, because fucose could make a huge difference in your quality of life.

Fucose is a rare sugar, one of the eight known bioactive sugars essential for proper cell to cell communication. Found in many plants, marine algae is purported to be one of the best sources of fucose and has long been used by naturopathic physicians to support immune function in patients. Those concerned with optimal health should have a basic understanding of the role fucose plays in our bodies.

Fucose molecules are found throughout the body and are involved in many functions. For example, fucose is found in the photoreceptor layer of the retina of the eye. Fucose is also found in the skin, brain cells, and kidneys. Fucose is also excreted in breast milk and may play a part in the transfer of immunity to the newborn. In addition, fucose has an active role in the immune system and in red blood cell function.

According to research, fucose is important in regulation of the immune system, which may affect the activity of inflammatory diseases in the body. Fucose has also been found to inhibit the ability of bacteria to adhere to cells, without which infection cannot occur. In addition, research has also shown fucose to inhibit the growth and spread of cancer cells.

Still think fucose is new to you? One abundant source of the marine algae which fucose is derived from is seaweed. Even if you are not a fan of Asian foods, you have likely consumed some seaweed today in the form of carrageenan, agar or other algae derivatives. Check the labels of some of your favorite foods and you'll find seaweed in cheese, instant puddings, chocolate milk, mayonnaise, ice cream and sherbet, for example. Unfortunately for you, commercially processed seaweed products do not contain active fucose.

Because of the role fucose plays in the body, and especially the immune system, does it not make sense to support the body with supplementation? It is well known that depleted soils, food storage techniques and manufacturing methods all adversely affect the levels of nutrients available to us in our modern diets. It is doubtful anyone can obtain enough of this valuable glyconutrient through food alone.

But there is a very good, accessible source of fucose available today. The brown seaweed Undaria pinnatifida, considered to be essential to long term health in Japan, is an excellent source of the fucose sugar. However, anyone considering using brown seaweed should be sure of its source due to the increasing pollution of the world's oceans by toxic chemicals and other contaminants. Nonetheless, there are safe brown seaweed products available.

Fucose is a rare sugar not commonly consumed in most people's diets, at least not to a level that is beneficial to the body. A better understanding of fucose and the important, complex role it plays in our health should lead to a careful consideration of supplementation.

Summary

Fucose is a bioactive sugar found throughout the body and has been shown to play an active role in immune system function. One abundant source of fucose is brown seaweed. Unfortunately for you, commercially processed seaweed products used in foods do not contain active fucose. But there are safe, active brown seaweed products now on the market and supplementation should be considered by anyone seeking optimal health.

About The Author

Karen Walker is a wellness consultant and author. She works from her home in western Montana. She and her husband, Lynn McCormick, maintain a website to help those whose lives have been upset by catastrophic health events.

www.keephealthkeepwealth.com

karen@keephealthkeepwealth.com

Copyright Karen Walker - http://www.keephealthkeepwealth.com

2006-06-13T02:19:00.000-07:00

asian food: McCormick expands Asian business with new acquisition

By staff reporter

6/12/2006 - Leading spice firm McCormick continues in its strategy to expand its business into areas of strong growth potential, announcing last week that it is to acquire an Asian food company.

The acquisition of Epicurean International, which is subject to customary closing conditions, is expected to have an immediate impact on the company's earnings.

The business currently brings in around $50m per year in sales, with a compound annual growth rate of 32 percent since 2002. McCormick said it is to purchase the independently owned company for $97m.

Epicurean International currently develops, imports and markets a line of Asian food products under the Thai Kitchen and Simply Asia brands. Its primary products include noodle soup and bowls, meal kits and coconut milk.

"A key avenue for growth at McCormick is the acquisition of leading value-added brands in high growth categories. We seek acquisitions that complement our established leadership in the development and marketing of flavors for food, with particular interest in specialty and ethnic food businesses,” said the company's chairman, president and chief executive officer Robert Lawless.

“The acquisition of the Epicurean International assets fits squarely within this strategy. The management and employees of this business have built a rapidly growing line of on-trend, high-quality products. We look forward to working with this team to further expand the in-store penetration and consumer awareness of these products both in the US and in certain international markets," he added.

McCormick also recently announced that it is to acquire the remaining 49 percent of Dessert Products International (DPI). It had acquired a 51 percent stake in DPI as part of its acquisition of condiments firm Ducros almost six years ago. Since that time, the company claims to have increased sales and net income by over 50 percent, through innovation in new products and expanded distribution.

The leading spice, seasoning and flavor company recently embarked on a three year restructuring plan in an effort to improve sales and profit margins.

This involves reducing its number of business customers in the US by around 25 percent, while also eliminating one quarter of its products. However, McCormick said sales related to these customers and products represent only 2 to 5 percent of industrial business sales in the US, and claims the reduction will ultimately lead to higher margins.

“We have realized that we can better create value by rationalizing our business and driving our products through fewer customers, which will generate better margins,” said Lawless in a statement.

“During the next three years, we will eliminate underperforming products and customers, reallocate resources to strategic customers, lower costs and leverage our systems and capabilities. These steps will lead to more consistent sales growth and profit contribution from our industrial business,” he added.

By 2008, the company said it aims to consolidate its global manufacturing, rationalize its distribution facilities, improve its go-to-market strategy and eliminate administrative redundancies.

It will also increase prices on lower-volume products to meet new margin targets. The restructuring plan, which is expected to carry costs of around $130-$150 million, will also result in the loss of 800- 1,000 jobs globally.

McCormick said it expects the restructuring plan will “reduce complexity and increase the organizational focus on growth opportunities” in both its consumer and industrial businesses.

It also aims to achieve $50 million of cost savings by 2008, which it says will drive margin expansion and fund initiatives to grow sales.

2006-06-13T02:18:00.000-07:00

asian food: McCormick Buys Asian Food Seller

By TSC Staff
6/8/2006 5:21 PM EDT

McCormick (MKC:NYSE - commentary - research - Cramer's Take) signed a definitive agreement to buy Asian food seller Epicurean International for $97 million in cash.

Epicurean International develops, imports and markets a line of authentic Asian products under the Thai Kitchen and Simply Asia brands.

Annual sales are $50 million and have grown at a 32% compound annual rate since 2002, McCormick said, adding that it expects the deal to add to earnings. The company pegged the buy at 11 times earnings before interest, taxes, depreciation and amortization.

Shares fell 46 cents Thursday to $33.20.

2006-06-09T05:26:00.000-07:00

asian food: Healthy Food Choices When Eating At A Restaurant

by Jordi Shoman

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 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.

About The Author:
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 health issues, visit our http://www.reprint-content.com/Category/Health/4 Health issues section for more addiction resources.

2006-06-09T05:24:00.000-07:00

asian food: Low Carb is High Dumb

Low carbohydrate diets are now the craze in the U.S.A. Fast
food stores even offer hamburgers in lettuce rather than in
buns (still with the fats of meat and sauces). Breads and
pastries modified for lower carbohydrates are now making
fortunes...

by Kathryn Martyn, M.NLP

Low carbohydrate diets are now the craze in the U.S.A. Fast
food stores even offer hamburgers in lettuce rather than in
buns (still with the fats of meat and sauces). Breads and
pastries modified for lower carbohydrates are now making
fortunes for suppliers. "Low carb salads", still drenched
with high fat dressings, are offered for "dieting."

So what?

This is a costly, stupid, perhaps health threatening fad.

When I was growing up, I did not understand that biblical
quotation of "Man does not live by bread alone", attributed
to Moses (old testament, torah) and Jesus (new testament).
Well, I understood that the message was meant to be "People
have spiritual as well as physical needs." But I had no
idea how people could live very long on bread. At that time,
I was used to spongy white bread with no character.

Somewhere along the way, I learned about whole grain breads,
and how peasants through the centuries had lived mostly on
dark breads that Marie Antoinnette would have rejected, with
occasional fortifications of cheese, eggs, sometimes meat.
Peasants tended to eat vegetables, but knights and nobles
often dismissed such as "farmers' fare", preferring lots of
meat, alcoholic beverages, pastries. Few people lived long
in those days, so statistical studies of life span versus
diet were not performed. (Statistics were not well known.)

So I read up on bread recipes, found a few health gurus who
argued for blends of whole grain wheat, cornmeal, rye, and
soy flour. A fairly recent development is triticale, a long
sought hybrid of wheat and rye. Why these blends? It turns
out that grains and legumes can provide all the balanced
protein that we need, without meat. Verrrry interesting!
Also, such blends contain valuable dietary fiber.

The prayer, "Give us this day our daily bread", is now
explained. Properly made, bread really can be "the staff of
life."

I have learned to love Asian foods that make heavy use of
soy beans, such as tempeh and tofu with noodles and stir fry
vegetables. I usually am turned off by soy based foods that
pretend to be something else, such as soy burgers, soy
cutlets, soy cheeses. In fact, the fake foods not only can
taste far from real, but those which contain Hydrolyzed
Plant Protein (HP) inflame my tongue and cause me anxiety,
just as foods with a lot of Monosodium Glutamate (MSG).

Side observation: a chunk of land producing balanced protein
from grains and legumes can support about 20 times as many
people as the same land producing four legged meats. Oh, and
the people getting most of their proteins and calories from
plant sources are far less likely to have heart attacks,
strokes, cancers, et cetera, than the big meat eaters.

I have written elsewhere that selecting sensible foods means
one never has to count calories. I'll go further and say
that most carbohydrate restrictions are dumb.

Here are the only carbohydrate restrictions I recommend.
• all refined sugars
(cane, beet, high fructose corn syrup,
sorghum molasses, maple syrup, etc.)
• beer in large quantities
• anything made from white flour, even if "enriched"

If you have a craving for sweets that you just can't break
(which I don't belive), learn how fruits and nuts together
can taste very sweet. Also, the unsaturated fat in the nuts
(or edible seeds, such as sunflower) will satisfy hunger
with no risk to the arteries. My favorite is raisins and
almonds, perhaps with some fresh red delicious apple slices.

Pasta, preferably made from whole grains, is healthful, if
not served with lots of cheese, oil, sauces which contain
oil, sugar, cheese. Noodles with little meat is a main menu
item in the Orient.

Oh, about carbohydrates in potatoes: they are harmless if
you don't add butter, margarine, fat from frying, sour
cream for topping, and other insults to a great food.
People in parts of Central and South America eat little
more than potatoes of traditional breeds.

** Diet with FACTS, not MYTHS. **

About the Author

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/.
Seven of ten deaths are caused by preventable diseases.

2006-06-04T20:38:00.000-07:00

asian food: 20 Ways to Add Personality and Punch to Your Cooking!

Let's get right to it!

1. Add Sour Cream to your mashed potatoes.

2. After icing your cinnamon rolls, dust the tops lightly with cinnamon.

3. Always use special napkins - use seasonally-appropriate patterns and colors. If your fam...

by Nerello Glasure

Let's get right to it!

1. Add Sour Cream to your mashed potatoes.

2. After icing your cinnamon rolls, dust the tops lightly with cinnamon.

3. Always use special napkins - use seasonally-appropriate patterns and colors. If your family has a favorite sports team, serve their colors on the days they're playing. If you are NASCAR fans, by all means, go with your driver's colors on race day!

4. Never underestimate the elegance of candles. They set the mood and add mood to your setting.

5. Use freshly-grated Parmesan and leave the cans on the shelves.

6. Serve only coffee that has been freshly-ground and freshly-brewed. Top this coffee off with a dollop of whipped topping, and if you're really feeling "high brow", fresh shavings from a block of chocolate.

7. Use REAL crumbled bacon on top of your salads and baked potatoes. Leave the plastic containers of wanna-be bacon bits on the shelves beside the Parmesan.

8. Speaking of salads, add crumbled feta cheese to your tossed salads. You'll never want salads without it again!

9. Never, ever, under any circumstances - make salsa without fresh cilantro. If your store is out, drive to the next store. If, three stores later, you still haven't found any cilantro, skip the idea of salsa all together! Yes, it's that important.

10. Add zip to your loaf of French Bread. Spray, or brush, the top of the loaf with olive oil. Then sprinkle on dried red pepper flakes and dried onion flakes. Bake as usual.

11. Get a rounded ice-cream scoop of ice cream, roll in crushed nuts and serve on top of a plate that's been swirled with caramel or chocolate syrup. Then squeeze more over the top.

12. Do the same as above, but use coconut in place of the crushed nuts. This time, place the balls of coconut-covered ice cream on top of slices of pound cake. Now, pour some pineapple bits, juice and all, on top of the servings.

13. Serving Italian food? Softly play Italian music in the background.

14. Invest in several sets of dishes, as many as your budget will allow. Match the "mood" of your meal you're serving with the "mood" of the dishes you'll be serving it on. For example, if you're serving seafood, either a "Lighthouse" dish pattern, or blue dishes would be perfect. Asian food is great on black or floral dishes. Hamburgers? Red, white and blue!

15. When making grilled cheese sandwiches, use a thin layer of cream cheese alongside your typical slice of cheddar. Serve with a knock-out salad or your favorite soup.

16. Set aside a Saturday for Candy making. Try out fudge, taffy and even molded candies. If you have someone in the kitchen with you, it's even funner. If not, at least you don't have to share your spoils!

17. Make a tradition out of trying a new, challenging bread recipe on the first Sunday of every month (or any day of your choice, of course!) Start out with the basic loaf, then move on to Sourdough, Wheat, Irish Bread, French Bread, Twisted Loaves, etc.

18. Place sprigs of parsley on special dishes. Your family will appreciate the extra-special thought and it looks really pretty!

19. Buy thick "Texas Toast" for making French Toast. Prior to dipping into the egg bath, cut a slit in each of the bread's corners, fill each with 1 Tablespoon of softened cream cheese. Prepare as you normally would. Serve with syrup, a dusting of powdered sugar and a few fresh, plump strawberries. Delicious!!!

20. When serving Refried Beans, warm a small amount of Sour Cream until it has the consistency of whipping cream. Top each serving of beans with a teaspoon of the sour cream and top with chives or diced green onions.

Remember: Cooking is an art, so get creative and have fun with it!

About the Author

This article, and others, can be found at http://www.buttermilkpress.com, as can recipes, cooking tips, products, and more. Feel free to contact the author at joi@buttermilkpress.com

Copyright Nerello Glasure - http://www.buttermilkpress.com

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2006-06-04T20:35:00.000-07:00

asian food: Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet

Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet For years Malaysia have been the hot spot for tourists all over the world who crave the hot and spicy cooking it is also the ultimate food destination worldwide and steps had been ta ...

by Rohana Ismail

Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet

For years Malaysia have been the hot spot for tourists all over the world
who crave the hot and spicy cooking it is also the ultimate food destination worldwide
and steps had been taken by the government to make it a global HALAL hub. People who
long for gourmet foods in Malaysia need not grumble they can easily find it everywhere
as long as they've the urged to do so. The famous source for inspired Malaysian cooking
is non-other than Chef Wan our own Malaysian food ambassador. For years now he had
been making Malaysian proud with his creative cooking tours and promotions abroad.
Today Chef Wan is one of the committee members of The Flavour of Life World Media
Festival which is the premier cookery groups on the planet. He single handedly
transformed the traditional Malaysian cooking into international icons recognized by
foreigners through the many accolades includes the Gourmand Media World Award.
Now people all over the world can access chef Wan and other Malaysian chef celebrities
in numerous Malaysian award winning recipe books like ‘Chef Wan Mengelilingi Dunia'
(Chef Wan Around the World) and Betty Saw's ‘Semuanya Tauhu! Lebih Dari 100
Resipi Kreatif' (All Beancurds, More Than 100 Creative Recipes) available at leading
bookstores and the internet. The internet revolution had also revolutionized Malaysian
cooking. Now people just need a click to download Malaysian cooking on the web. Apart
from that people can also watch the Malaysian chef and Malaysian cooking in action on
the TV through the many Malaysian cooking programmes available abroad and locally,
with the newly formed Asian Food Channel (AFC) where Malaysian Chef Wan at the
helm people can expect the ultimate resource in Malaysian food. Even the famous Martha
Stewart had decided to promote Malaysian cooking on her show on February 2006 which
goes to show the appeal of Malaysian foods. Nowadays many hotels abroad had opted to
adopt Malaysian recipes in their menus such as the Shangri-La and JWW Marriott which
goes to show the global impact of Malaysian cooking at the global scale.

Even the Malaysian embassies often organize foods events to promote Malaysian foods
abroad in support of the Malaysia food fest which is gaining popularity with the foreigners. The embassies also held ‘Open House' during Eid and other Malaysian festivals to celebrate their foreign dignitaries with great Malaysian cooking thus introducing Malaysian foods to the guests indirectly. The introduction of Malaysian food can also be traced in Malaysian weddings held occasionally in the various Malaysian embassies which attracted a fair number of foreigners who enjoyed great foods when they see it. The Malaysian culture centre worldwide through the Malaysian Tourism Board frequently organized tea parties and dinner functions in an effort to promote extensively Malaysian cooking overseas. The gathering always gathers exceptional responses from the public as they learn of the good foods on offering. Nowadays Malaysian restaurants are mushrooming including the ones which serve local mushrooms like in New York,
Melbourne and London particularly the ‘Satay Kajang' franchise, popularly a household
brand in Malaysia the ‘Satay Kajang' which serve ‘satay', grilled meat in a skewer as the
main course had opened up several branches overseas mainly in Australia and England
over the years. It has become a one stop main centre for Malaysian foods in these
countries especially the Malaysian traditional cuisines rivaling those of Chinese, Indian

and Thai foods traditionally the foreigner's favourite. Generally it's not hard to find gourmet foods in Malaysia. Local and international people only need the right resource to
find the right stuffing.

Copyright Rohana Ismail - http://www.malaysianfoodtasty.com

2006-06-01T22:24:00.000-07:00

asian food: GET A TASTE OF ASIA!

CELEBRATE ASIAN HERITAGE MONTH BY CHECKING OUT THESE FAVOURITES OF YORK RESIDENTS

May 25, 2006
Simone Joseph, Staff Writer
More from this author

For Joanna Wong, the best of Asia is a restaurant in Richmond Hill.
For Shirley To, it is a Markham school where she learns about applying make-up for Chinese operas.

For Samia Chishti, it's a one-day South Asian fun fare held annually at the Markham Fairgrounds.

To commemorate Asian Heritage Month, we asked several residents to select York Region's best places for savouring Asian culture.

The history of Asian Heritage Month dates back to 2001 when Senator Vivienne Poy introduced a motion in Canada's senate.

For Ms Chishti, the annual South Asian mela (fare) is the place to go for South Asian food, dancers and music.

"The singers come from back home," she said.

Ms Chishti left Pakistan and moved to Canada about 10 years ago and has attended the fare every year since, enjoying the folk and rock music. Her favourite part of the festival is clothing booths offering Indian saris and the Pakistani shelwarqumiz (dress).

Attending the fare brings a sense of nostalgia that comes with indulging in a taste of Ms Chishti's homeland.

"You miss your community. Whenever you see your own food and people, you like it," she said.

The fare features stalls offering food and clothing as well as inflatable rides for children, electronic games and an evening concert.

While Shirley To is a professional makeup artist, she takes classes at Canada KW Music & Art Centre in Markham to learn how to apply Chinese opera make-up because it is quite different than other kinds of make-up, she said.

For Chinese opera, you are limited to a maximum of four colours: the base, red, white and black. The operas are fun to perform and watch, according to Ms To, since the majority focus on the history of China.

"It's a very traditional Chinese art. Each play is telling a history story. It is entertaining. The ward-robe is glamorous," said Ms To, who lives in Thornhill. Each play depicts a different dynasty's story.

But be warned: Most operas are sung in Cantonese with no English subtitles. However, the program for an opera sometimes has the story translated into English. An opera is planned for the end of August.

Like her friend Ms Tao, Joanna Wong loves Chinese opera. She makes sure to watch a production at the Markham Theatre several times each year.

"It's pretty unique. It's a Chinese custom. Fancy eyes, fancy make-up, Asian costumes."

One of the places Ms Wong considers to be the best of Asia in York Region is a restaurant called Dun Huang, named after a city in China. The restaurant is in an area of Richmond Hill with very obvious Asian influences -- Hwy. 7 and Leslie Street.

Surprisingly, when Ms Wong describes her love of this restaurant, the food is an afterthought.

"The decorations are very unique and oriental. It has a good decor. The food is really good, too. It's a high class restaurant," said Ms Wong, who works in Markham and lives in Richmond Hill.

Or, if you are looking for a new hobby, take lessons in everything from Chinese opera singing to Chinese classical and folk dancing. Dr. Ken Ng's pick for the best of Asian culture is The Federation of Chinese Canadians in Markham's cultural centre. Dr. Ng is the federation's chairperson.

The centre offers everything from the craft of Chinese knotting to Children's kung fu on the second floor of Market Village in Milliken.

To comment on this story, e-mail sjoseph@yrng.com

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YOUR GUIDE TO THEIR PICKS

Canada KW Music & Art Centre

The majority of the Chinese opera classes taught here are in Cantonese, but arrangements can be made for non-Cantonese speakers. Classes are open to the public and some of the Chinese operas performed are translated and performed in English.

Courses in opera are offered in singing, performance fundamentals, performance on stage, make-up fundamentals, make-up and hair basics. The school produces two operas annually. Tickets range from $30 to $170.

In the past, these performances have been at Markham Theatre for Performing Arts, Ryerson University Theatre in downtown Toronto and the Bathurst Jewish Community Centre in North York. For more information, call 905-470-8283.This school is at 20 Crown Steele Dr., Unit 4 in Markham.

South Asian Mela (fare)

This year marks the fourteenth annual fare at Markham Fairgrounds. This year's event is July 16 from 11 a.m. to 11 p.m. The evening concert lasts from 3 to 11 p.m. For more information, e-mail malik52@hotmail. com or call 416-274-4364.

Taste of Asia

The Chinese, Tamil and Muslim communities have come together to participate in the Taste of Asia festival, June 24 and 25. The event is a street festival of musical and cultural performances. It highlights food, colour, customs, art, music, dance and fashion unique to various Asian backgrounds.

The festival is at Kennedy Road and Steeles Avenue adjacent to Market Village. Kennedy will be shut down just north of Steeles to one traffic light south of Clayton Avenue.

For more information, go to www. culturecanada.ca/events_toa_2006. html

Dun Huang

The restaurant, which serves Cantonese food, is at 550 Hwy. 7 E in Richmond Hill. Call 905-707-8338.

The Markham Chinese Cultural Centre

The centre offers classes on everything from the craft of Chinese knotting to children's kung fu on the second floor of Market Village at 4350 Steeles Avenue E.

For more information, go to www.fccm.ca/cultural.html

2006-06-01T22:22:00.000-07:00

asian food: Lunch Room does Asian lovingly

The Lunch Room is a sparkling, lime-green oasis for Asian food fans on a scruffy stretch of Northeast Second Avenue. The fairly standard Thai-sushi menu belies the well-chosen ingredients (fully ripe tomatoes, pungent fresh basil) and skillful care that go into each order.

The salmon teriyaki ''lunch box'' combo included a petite portion of perfectly fried fish, a small salad, fried dumplings and a California roll. Fresh chiles fired up the beautifully composed basil chicken; green curry chicken was mellower but just as flavorful in a coconut-based sauce. Pad Thai with tofu was a hit with the vegetarian in our lunch bunch. Each entree came with not-too-salty miso soup and white sticky rice.

The only thing we'll do differently next time is phone ahead with our order; extra care takes extra time, and the wait was longer than we would have liked. It was well worth it, though.

-- KATHY

MARTIN

Place: The Lunch Room.

Address: 7957 NE Second Ave., Miami.

Contact: 305-722-0759.

Prices: Lunch boxes $8.99-$11.99, entrees $5.99-$10.99, rolls $4.95-$10.95, breakfast items $2.99-$4.50.

FYI: Breakfast and lunch only. Parking in front and on south side.

2006-05-29T21:21:00.000-07:00

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

2006-05-29T21:18:00.000-07:00

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.

2006-05-25T01:53:00.000-07:00

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

2006-05-25T01:48:00.000-07:00

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

2006-05-19T00:07:00.000-07:00

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.

2006-05-19T00:06:00.000-07:00

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.

2006-05-19T00:04:00.000-07:00

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.”

2006-05-18T02:10:00.000-07:00

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 …

2006-05-18T02:07:00.000-07:00

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

2006-05-18T02:05:00.000-07:00

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.

2006-05-18T01:29:00.000-07:00

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

2006-05-14T22:00:00.000-07:00

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

2006-05-12T18:48:00.000-07:00

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

2006-05-12T18:47:00.000-07:00

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..

2006-05-12T18:43:00.000-07:00

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

2006-05-11T01:12:00.000-07:00

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

2006-05-11T00:42:00.000-07:00

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

2006-05-08T02:05:00.000-07:00

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.

2006-05-08T00:45:00.000-07:00

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

2006-05-05T20:58:00.000-07:00

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.

2006-05-05T20:56:00.000-07:00

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.

2006-05-05T20:55:00.000-07:00

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.

2006-05-04T21:31:00.000-07:00

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

2006-05-04T21:29:00.000-07:00

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

2006-05-04T21:27:00.000-07:00

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.

2006-05-04T11:44:00.000-07:00

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.

2006-05-04T11:27:00.002-07:00

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

--

2006-05-04T00:18:00.000-07:00

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)

2006-05-04T00:15:00.000-07:00

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

2006-05-03T23:48:00.000-07:00

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