<b>Asian food</b> now offered in Norwin school cafeterias | YourNorwin.com

Students in the Norwin School District are getting a taste of Asia in school cafeterias.

Last week, the district's food services department introduced several chicken-based Asian food selections in each school's cafeteria.

Administrators started the program by offering students sweet and sour, teriyaki and General Tso's chicken dishes. They plan to add mandarin and Thai chili dishes to the menu by the end of the month.

The meals also feature rice and vegetables.

This is not the first time Norwin cafeterias offered Asian cuisine. The schools offered Asian meals a couple times each year, said food service director Rod Stewart. The demand was high for the meals, prompting administrators to offer them regularly.

Administrators plan to use February to see how students responded to having the new offerings available on a daily basis. 

In March, they plan to offer the Asian meals at Norwin High School daily, but will offer it to the other schools once or twice a month, Stewart said.

Students at Norwin High School responded well to the new meals, said cafeteria manager Marchelle DePalma.

"The staff is excited to be able to offer Asian cuisine, and the kids are just loving it," DePalma said. "It's really a big seller, and every time it's offered, we sell more and more of it."

The cafeteria's biggest seller is General Tso's chicken, she said.

Stewart said administrators are always looking for different styles of food to offer students.

"Asian food is very popular amongst the youth today," he said. "When they go out to malls, this type of cuisine is very popular in the food courts, so we wanted to get something for them that is very popular."

Administrators expect the Asian cuisine would fit into the new federal nutrition guidelines for school meals, which could be implemented over the next few years. The guidelines mandate more fruits and vegetables, and lower amounts of sodium.

The new guidelines are based on 2009 recommendations by the Institute of Medicine, the health arm of the National Academy of Sciences.

Norwin began offering students more fruits and vegetables last year to meet the new guidelines, but schools will have about 10 years to begin lowering the amounts of sodium in meals, Stewart said.

"They don't want to lower it all at once so they don't change the flavor right off the bat," Stewart said. "If they did that, students wouldn't eat the food.

"Basically, manufacturers we get food from are going to be changing their products slowly to meet these guidelines."

Norwin's cafeterias are already taking small steps to reduce sodium, Stewart said. Their first step was by replacing regular cheese with a fat-free, low-sodium cheese.

"We're really trying to stay ahead of the curve when it comes to new food regulations," Stewart said.

The new recommendations follow President Barack Obama signing into law a child-nutrition bill to help schools pay for healthier foods in subsidized meals, which are often more expensive.

The federal guidelines are in the public comment phase.

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Pakistan in London: South <b>Asian “food</b> streets” of London – Visit <b>...</b>

British-Pakistani blogger Mariam Sheikh, a London-bred communications specialist and food enthusiast joins our World in London challenge, to talk about the joys of savouring Pakistani cuisine in London.

Where can you find Pakistan in London? Well, with the Office for National Statistics stating there are around 180,000 Londoners of Pakistani descent, the answer to that question is “just about anywhere!”

Newham, Redbridge and Waltham Forest are where you can find the largest Pakistani communities in the city. Pockets in West and South London such as Tooting and Wembley are also home to thriving Pakistani communities.

Like other Londoners of South Asian decent, considerable numbers of Pakistanis have set up their own businesses, including grocery stores and newsagents, as well as myriad restaurants offering tantalising and mouth-watering Pakistani cuisine.

Pakistani cuisine is not all that different from Indian cuisine (it was once the same country after all) and restaurants in London have often marketed themselves along the lines of the traditional Indian curry house. But there are slight differences; Pakistani cuisine is likely to have lots of barbequed and grilled meat, with some – but less – sauce dishes than other South Asian restaurants and hardly any fruit or coconut used in curries.

Today there are many Pakistani restaurants that are gaining confidence to break the mould of the “curry house” image; some market their food specifically as Pakistani and most offer a modern, contemporary and affordable dining experience. Areas in London have developed where entire streets are full of South Asian restaurants, and many of the most popular ones offer Pakistani cuisine.

Some of my top Pakistani restaurant picks are:

Biriyani, masala fish, seekh kebab, tandoori lamb chops and falooda are all typical on a Pakistani menu and are sure to have your lips smacking at their appetising aroma. So next time you’re in these areas be sure to make your way down to the nearest Pakistani restaurant and savour the delectable flavours for yourself!

http://www.myspace.com/mariamsheikh

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Eddie Huang Part 2: <b>Asian Food</b> Stereotyping, Momofuku, and the <b>...</b>

?Yesterday, we spoke with Baohaus' Eddie Huang about everything from gua bao and Yelpers to Kenny Shopsin and Orlando, Florida. Today, we bring you the second half of our interview with Huang, in which he holds forth on subjects as diverse as Momofuku, his worst customer interaction, Asian food stereotyping, and the frat boy mentality surrounding spicy food.

Can you talk a bit more about the blog post you wrote about wanting to discourage Yelpers and certain customers from coming back to Baohaus, and about some of the businesses that you feel are destroying the Lower East Side?

The guy [Daniel Maurer] at Grub Street wrote a post that was like, "Eddie Huang hates his customers." But I have a really great core following that I love. I see them at the gym, see them walking their dogs. I like them and genuinely care about them. I don't feel like my job is done after I sell you the bun. I didn't mean for that to rhyme, but you should have a responsibility to the community. You shouldn't destroy the fucking block.

After some customers complained, I paid $15,000 for a hood vent; I listen to everything people say. With [the Grub Street post], it pisses me off when somebody's being dishonest. I can't win a battle if you're not going to be reasonable. They should be more responsible in understanding the context of what I said. When I saw these customers on weekends, they'd suck. There is a problem in the Lower East Side where people are losing their neighborhood -- as someone from Florida, I see how beautiful this place is. The first apartment I had in 2005 was on Orchard Street. I thought, this is a really cool neighborhood, and then Libation came and it was over...I don't want to become the guy who hates on stuff because I really do love a lot of things. It's not about the Lacoste shirts or stereotyping people. I think that was the mistake I made, stereotyping people, but people from the outside come in and treat everyone here like we work for them, and we don't.

What's the worst interaction you've had with a customer?

The worst one was the lady from the West Village. She was a very, very uppity lady. I
didn't know she was pregnant; she didn't look it...She said, "Do you have a bathroom?" We do have one, but legally, we're not allowed to let people use it -- they can't walk through the kitchen because it's against code. But this is the mistake of being honest. I told her we do have a bathroom, but we can't let people use it, and she says, "You're going to tell a pregnant woman she can't use the bathroom?" I told her that I would tell any woman, but unfortunately I'm telling a pregnant woman you can't use it, and you should bring it up with Mayor Bloomberg. She said, "Are you being smart with me?" and threw her hot tea on me and said, "This is bullshit service, what kind of fucking restaurant doesn't have a bathroom?"...She left, and her husband nodded "sorry" at me, and I'm, like, standing here with hot tea all over myself in the middle of service...There's a strange sense of entitlement to the food.

My dad's favorite restaurant in Taiwan growing up was this little old guy who'd rigged up a hot dog truck to sell this kind of Taiwanese chicken noodle soup. He had a bunch of bowls, and once his bowls were done, he was done. He didn't wash his bowls, but said if you want a bowl, wash it and bring it back -- if you want the food, help me out. It's a great story, but it wouldn't fly here because there's a feeling that the customer is always right. I think people would enjoy it a lot more and get better food at more reasonable prices if they didn't treat us like slaves.

Speaking of prices, you've written about how everyone expects Asian food to be cheap, but don't hesitate to pay $3 for a cupcake, which costs very little to make.

Melissa's Cupcakes, that's highway robbery, the worst deal in the city -- you pay $1 for a cupcake the size of your thumb. I think [the expectation of cheap Asian food] is a stereotype -- it's not even a racial thing. In every culture you have to deal with these stereotypes and expectations. Part of breaking it is to support people like myself who are breaking the mold. I'm selling Niman Ranch pork. You don't have to go to Momofuku to get it, you have it below Houston and I'm going to charge you a dollar less than them and it's probably better. I don't know if I should say that, but I'm being honest.

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Char Siu Pulled Pork Banh Mi with Asian Slaw | <b>Asian Food</b> Recipes <b>...</b>

We’ve been guilty of it many times. Guilty of staring through the windows of Chinese BBQ’s with our mouths watering at the red, glistening, long pieces of barbecue pork hanging by the dozens–watching each droplet of pork fat fall, as if in slow motion, from their charred tips.  We would subconsciously lick our lips as the scents of five spice, soy sauce, hoisin, and charred pork fat reached our noses. And it’s these primary flavors along with the sweetness of maltose that gives it that unmistakable sheen and makes char siu pork so tantalizing to the senses.

The image of Char siu (also called cha siu, char sieu, or chashao) pork hanging in the windows of small Chinese BBQ’s can be seen across America and is synonymous with Chinese style barbecue.  Char siu pork can be enjoyed in a variety of ways including in a bun (char siu bao) on dum sum carts, in noodle soups such as in egg noodles or ramen noodles, or simply over plain jasmine rice.

A few weeks ago, we catered a baby shower and to feed a large crowd of 40, we decided to use char siu as the main flavoring agent for a slow cooker pulled pork and paired it with a clean and crisp Vietnamese cabbage slaw.  We made about 9 feet of char siu pulled pork banh mi (3 full length baguettes) along with a 5 lbs of pork shoulder and not a single trace was left.  The char siu seasoning is not that complicated and in fact, quite easy to make at home using Metlting Wok or Rasa Malaysia’s recipes. Or you can buy store bought char siu sauce– Lee Kum Kee brand is a good option. We’ve adapted the recipe for a more managable 3 lbs of pork, but feel free to adjust accordingly.Char Siu Pulled Pork Banh Mi with Vietnamese Slaw3 lb pork shoulderkosher saltfresh cracked pepper1 large yellow onion, peeled and cut in 1/4 inch rings1 1/2 cup char siu sauce (we made our own using recipes above)1/2 head green cabbage, thinly shredded1/2 head red cabbage, thinly shredded1/2 cup of rau rau (coriander leaves) coarsely chopped1/2 cup of mint, coarsely chopped1/2 cup of thai basil, coarsly choppedfried shallots4 tbs nuoc mam chamoptional diced hot chili pepperLine your slow cooker with the onions. Lightly rub the pork shoulder with small amount kosher salt and pepper and place on top of onions. Brush on a generous layer of char siu sauce, coating evenly. Turn the slow cooker on low and leave on overnight or high, roughly 4-5 hrs.In large bowl, combine the cabbages, rau rau, mint, basil and toss well. Season with nuoc mam cham to taste. For best results, allow the slaw to marinate for at least 30 minutes before serving.  The slaw can also be made a day ahead of time. The longer the slaw marinates, the more liquid it releases–toss well and just drain excess liquid before serving.When the pork is done, it will easily fall apart with gentle pressure–remove the pork into a large mixing bowl and pull using tongs or forks. The pork will release a lot of fatty juices in the slow cooker which you can discard–but we like to keep a small amount to mix in the pulled pork. Now add char siu sauce, 1-2 tbs at a time and coat the pulled pork well.  Don’t over do it–we like to keep extra char siu sauce on the side those who want more.

Add the pulled pork to the toasted baguettes and drizzle additional char siu sauce if desired. Generously top with slaw and garnish with fried shallots.Combining the finger licking sweet char siu with the crisp and clean slaw in a toasty baguette will have guests craving for more.  Also, the slaw can be served as a side–many guests loved the fresh tart flavors of nuoc mam cham based slaw compared with the mayonnaise laden traditional coleslaw, so be prepared to have extra ready!With 40 satisfied guests with minimal effort, this char siu slow cooker pulled pork banh mi recipe is a keeper!

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In Syracuse, more Southeast <b>Asian food</b> is coming to Carousel <b>...</b>

Copyright 2011 Comstock Images

Syracuse, NY -- Your options for Southeast Asian-style eats in Carousel Center’s food court are growing exponentially.

Scheduled to open today: China Master, filling a spot that’s long been empty — so long I’ve forgotten what was there. To locale has occasionally played host to a seasonal coat-and-package-check station.

China Master is next to Carousel News Stand and, well, two other Southeast Asian-style food stands, China Max and Japan Café Grill. Across the way is Cajun Café, which, some have said, is more Chinese than Cajun.

Whatever floats your wok, yes? What’s diff about China Master so far is the look. It has the new-signature Carousel food court touches — stone and brick demise columns — plus its own customized storefront. So generic, it’s not. (We’ll try to fill you in on how Carousel’s food court is getting some touches of its relative, Palisades Center, after a targeted visit soon).

If you’re more in the sit-down restaurant mood and still going for Asian-style food, here comes Koto Japanese Steakhouse. Talk about your customized build-out. It’s all hidden now, but inside is wow. It’s scheduled to open in early March, perhaps the week of March 7, says Rob Schoeneck, Carousel Center mall’s manager.

Express checkout

Also at Carousel Center mall: the new Francesca’s Collection, which opens Saturday, but I’d hazard a stroll over there today just in case.. You’ll find Francesca’s on the mall’s second level, between J.C. Penney and the Center Atrium.

The unique Houston-based retailer has one other store in New York state, in Victor, near Rochester. Francesca’s Collection prides itself on what it calls “fashion-forward styles” of women’s clothing, accessories and gifts, and the stores aren’t cookie-cutter. This one won’t look the same as Rochester’s.

And you’re now seeing the storefront of Carousel’s coming White House Black Market, another upscale women’s clothing boutique. Scheduled opening: Thursday, as in next week, but I’m thinking soft opening before that day.Speaking of Rochester, that’s where you’ll have to go to get in touch with Body Shop soon. The last Onondaga County Body Shop is closing soon in, well, ShoppingTown Mall. Carousel’s bailed a while back.I know you like some SuperCuts in the Fairmount area. Customers are being told it’s moving across West Genesee Street into Fairmount Fair’s flashy newish outparcel.Speaking of which, the newest additions to FF, Dress Barn and Famous Footwear are hovering. This may make the reclaimed shopping center at or pretty darn close to capacity. Great comeback story via Benderson Development.Our friends from Canada, the Tim Hortons cafes, are doing random acts of coffee — through Sunday. Some folks are being handed packets of Hortons’ mouture fine — Canadese for “fine grind” — packets of coffee. Timmies calls them a Random Act of Kindness, and encourage receivers to brew up a batch and share it with a friend. Friend me.

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The Flavorful <b>Asian Food</b> in an Easy and Delicious Way

Feb 10, 2011: Just Moved! Sorry for the dust!….in several days I hope having the new theme installed, as well as most of the functions, up and running.

I didn’t import, yet, all the comments coming from IntenseDebate; I'm waiting an answer from them and then, I'll import the ID comments. I know in some cases the importation didn’t work….at all…

I've updated my new feed to Feedburner and it posted former articles as new ones - I don't know why. Hope it was only once :) I'll return posting as soon as WP/posts/functions are settled properly!
Thanks for the visit!

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Bizarre <b>Asian Food</b> in Austin – 10 Ways to Eat the Weird |

It’s no secret that I’m a fan of eating bizarre foods, and I’ll go out of my way to eat something just to say that I’ve had a taste of the weird. I’ve eaten strange stuff like crickets here in Texas, snake meat / venom / blood in Taiwan, and donkey in China. I ate blood sausage and beaver carpaccio in Argentina, and turtle in Cambodia. While I’m not quite as adventurous (or rich) as Andrew Zimmerman, I can hold my own when it comes to eating Bizarre Foods.

Most savvy Austinites know where to find Mexican bizarre foods like menudo, beef tongue, and deep fried pork intestines (check out El Taquito) so I’ll skip over those and focus on weird Asian delights, where I have some expertise.

While this isn’t a complete list of Asian delicacies – you probably can’t easily find any stinky fermented tofu, giant fish eyeballs, duck tongue, or scorpion (all things I’ve had) here in Austin – here’s a list of some crazy Asian foods from Austin restaurants that you probably haven’t had before.

Silk Worms (Beon degi) at Together Restaurant, Little Tokyo, and Han Yang Market
This Korean delicacy consists of stir fried silk worm pupae mixed with assorted veggies (pictured in the first photo of this post). You can also buy these in can form at the Han Yang market (ironically? in the SPAM aisle) on Lamar Blvd next to Austin Karaoke. These probably aren’t for the amateur bizarre food eater because they kind of explode in your mouth with juiciness. Supposedly they are much better in Korea where they are made fresh instead of from a can.

Pig Ears at Rice Bowl Cafe
These gelatinous yet firm delicacies are boiled then pickled with vinegar and seasoned with soy sauce. They are quite delicious and are a pretty accessible bizarre food, as far as taste goes. They are meaty in flavor, and yet, the texture is slightly off putting for some non-adventurous eaters. Rice Bowl Cafe serves up other slightly weird, tasty Taiwanese Treats such as pork knuckle, which is a bone in pig leg full of sinewy goodness.

Dimsum Chicken Feet @ Fortune & Shanghai
I consider chicken feet to be gateway drug of bizarre Asian foods. It’s easy to find at any dimsum joint around town and it doesn’t taste that weird. Again though, it does have that gelatinous texture that some find odd, a lot of bones, and it does sort of look like your food is giving your mouth a high five… errr high four.

Thousand Year Egg – MT Market or in rice porridge at dimsum
Thousand year egg is a black, fermented, slightly stinky egg that has been soaking in lime for months at a time. Although it doesn’t look that great, it is absolutely delicious. As with many other delicacies in this list, it does have an interesting jello-like consistency. These eggs can be eaten as is, or mixed in a rice porridge that you can get at any dimsum restaurant in Austin (see the picture of Fortune above in the left corner). Also called “century eggs“, these tasty treats have been around for more than a thousand years in Chinese cuisine.

Sea Squirts at ChoSun Galbi and Han Yang Market
Sea Squirts can be found frozen at the Han Yang market on North Lamar Blvd or in a prepared dish at Cho Sun Galbi called Agujjim, which is a saucy, slightly spicy bean sprout dish. Sea squirt is kind of bizarre – I would give it a 7 out of 10 on the weirdness scale. They are tough on the outside, but they pop in your mouth when you bite into them, suddenly sending a brine-y mixture of flavor juice into your mouth – sort of like fish eyeballs. You might have seen sea squirts in science class as a kid, they are a sac like filter feeder. According to Wikipedia, they are also called “sea pineapple” presumably so they sound a bit more edible.

Blood cake + intestines @ Mandarin House
Perhaps the stinkiest bizarre food on this list, the stewed pork Blood Cake with intestine dish at Mandarin House is borderline edible even for me. It’s hard for chefs to get rid of that distinctive intestine “gaminess” – and I’m not a big fan of it. Congealed blood cake comes from a pig and looks kind of like black tofu that tastes a bit like marrow. If you want blood cake without the intestine nastiness, order the hot and sour soup at Mandarin House on North Lamar.

Jelly Fish – Pao’s Mandarin House
Chinese people eat jellyfish that has been brined and mixed with vinegar. A slightly acquired taste, but you probably wouldn’t know it’s jellyfish unless someone told you. It kind of just looks and tastes like seasoned, pickled, crunchy radish. I would give this a 4 out of 10 on the weirdness scale in regards to taste. You do get a lot of bang for your buck on this one, as it does sound quite exotic to say you’ve eaten jellyfish. You most likely have to request a Chinese menu at Pao’s to find this dish.

Beef Tendons – Pao’s Mandarin House
Beef tendon is connective tissue that isn’t considered very edible by everyone. This dish is cooked then chilled and served cold with spicy oil drizzled over it. I think it’s only available on the semi-secret Chinese Menu at Pao’s. It tastes pretty much like beef, but has a firm jelly texture to it like so many other things on this list. I would recommend this as a slightly less weird bizarre food.

Beef Tripe – any Vietnamese Pho Restaurant or some Dimsum restaurants
Get the combination pho with everything in it to get a taste of tripe, or cow stomach. Tripe is from the Omassum stomach of the cow, which is generally less stinky than the honeycomb stomach found in menudo. Tripe is available at some Dimsum restaurants, but it’s a little bit less popular than other dishes. While I don’t guarantee you will find it there, I’ve seen it served at Shanghai before.

Weird offal awesomeness – My Thanh MT Supermarket
Just walk through the aisles near the meat counter for a culinary adventure. If you are a promoter of nose to tail eating, this is the place for you. While I’m a big fan of exploring supermarkets, there’s some stuff that I won’t even touch at MT such as rectum, kidneys, and various animal brains, but it’s always fun just to stroll through and window shop.

I hope you learned something new by reading this post, and are now inspired to try some of the bizarre foods in Austin on this list.

Happy Tasting,
Peter

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New In Ottawa: Santé Restaurant, <b>Asian Food</b>?

Santé was one of my target because I saw this restaurant each time I came Downtown. I was watching at the sign and trying to imagine what kind of restaurant it could be. My first impression with the name was: I am sure it is a gastronomic restaurant, with healthy products and the possibility to buy some paintings like in a gallery.For me it could be traditional food.So I was very surprised when I discovered the menu and saw that it is an Asian Fusion restaurant. I don't know exactly why, but my general feeling was disappointment. I was expecting very fine food and, even if the food was good, there was nothing extraordinary compare to what I expected. The service was good enough, but not perfect.A thing is sure, the decoration is nice, armchairs are comfortable and tables have a nice layout.

Actually, I will not recommend this restaurant because I think the value for money is not interesting (I find it very expensive for simple food) but if you like Asian food and you want to make your own opinion about it, it is upstairs the Chapters store on Rideau!

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<b>Asian Food</b> Fever Lands at Coco Asian Kitchen | GLICH'S LIFE <b>...</b>

February 7, 2011 saw me together with The Foodie Club at one of the food chains located inside Promenade, Greenhills. Thanks to my friend Chris and the owners of Coco Asian Kitchen for generously welcoming us that night.
Their menu covers an array of food choices from appetizers, entrees, breakfast food to set menu, desserts, and drinks -- some available in both Solo and for Sharing, while others are only for Solo orders. Enough of the talking, let the taste test begin!

Pictured below is the Ube Ubod (Php120 Solo only). From the name itself, this appetizer is made up of lumpiang ubod and placed inside an ube wrapper; thus its purple color. Served with peanut sauce, you can opt to also not dip it, as it is already tasty by itself.

Next in line is what they call Cha Gio (Php90 Solo only). More popularly known as spring rolls, Coco Asian's version is a nice-to-try appetizer! This dish has 2-3 spring rolls and about 2-3 pieces of onion rings too -- all yummy when dipped in the vinegar.

The Foodie Club got a taste of their new Seafood Rice (yet to be added in the menu), which is made up of onions and seafood like shrimp, fish and mussel, topped with lime slices for that zesty taste. My palette was looking for a tastier flavor, but it ain't bad considering there are other dishes to still try.

Their Tom Yum Soup (Php90) is very tasteful and delicious! A mixture of sour, salty, spicy, sweet in a bowl combined with big mushrooms and shrimps is what the soup is made up of. I'm guessing its creamy taste comes from a bit of coconut added into it. Really satisfying!

Following those above is the Dory ala Coco (Php170 for Solo, Php290 for Sharing). Coco Asian was able to maintain the freshness and chewable texture of the fish. With breaded dory mixed with creamy coconut milk sauce, this dish is a perfect match with rice.

Brave eaters will definitely enjoy the Goat Kaldereta (Php260 for Sharing) dish pictured below. Don't be afraid of it because it's goat meat; think normal meat and you won't actually find this dish rare-tasting. I am not accustomed to eating kaldereta that's a bit spicy, but nevertheless it's worth a try.

Another one with coconut milk sauce, this laing-like dish called Tinumok (Php170 for Solo, Php260 for Sharing) combines meat and shredded coconut meat wrapped in gabi leaves. The taste is quite similar to that of Dory ala Coco, so you can order either one and try others as additional orders.

A popular dish amongst us Filipinos, Coco Asian's Thai Lengua (Php150 for Solo, Php250 for Sharing) should not be left unordered. Aside from its rich and satiating sauce, I love this dish because the meat is very tender and soft allowing me to easily chew it.

Perhaps beer drinkers would agree with me that the Crispy Tilapia Fillet (Php190 Solo only) is not just good for pairing with rice, but also a great pulutan. Dip the crispy fillets in the soy sauce mixture, so you can appreciate its taste better.

Second to the last is the Coco Express (Php130 for Solo, Php190 for Sharing) or what they brand as their version of Bicol Express. My expectations shattered because it was not spicy at all. But then, I'm thinking of it as another perspective of the Bicol Express I know.

Last but not the least is the Sweet Potato Prawns (Php190 for Solo, Php360 for Sharing). I find it unique that instead of the usual breaded ones, this dish had sweet potatoes covering all over the prawns. Though it tasted yummy, perhaps Coco Asian can lessen the potato covering so that it doesn't hurt the teeth and gum much; thus making eating easier.

If you're in the Greenhills area, do drop by Coco Asian Kitchen at the Ground Floor of Promenade, so you can try out the Asian-inspired dishes they have. Their dishes definitely turned the Asian food fever on for The Foodie Club!

--
Coco Asian Kitchen
G/F Promenade, Greenhills Shopping Center
San Juan City, Metro Manila

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space jack − <b>Asian Food</b> Recipes

Creating And Cooking Asian Food Recipes

Americans love Chinese cuisine. Chinese food restaurants are everywhere though they are not all the same. They do offer a few different types of Asian cuisine as a part of their menu. Some have very authentic Asian offerings that are very different from the Americanized Chinese and Asian dishes that other restaurants serve. No matter what your preference, you can make some Asian food recipes at home with a little know how and the right tools. Some recipes are better than others, so it may be a matter of trial and error as you learn to make beef and broccoli so it tastes just like what you would get from your local delivery service.

You may be able to make some Asian food recipes at home with the use of your tried and true frying pan that you use for everything else that you make, but it may not work as well as you wish. Our flowers are hand-tied or wrapped by our highly-trained Florist Downtown Vancouver and we ship subsequent day nationwide and offer similar day flower supply in Canada. For one thing, it may not cook foods evenly, especially when many Asian ingredients are meant to remain crisp. If you get soggy broccoli in your Asian food offerings, you have not gone to the right restaurant. Your broccoli should be crisp while cooked, and you may need to buy a wok to accomplish this. It’ll take some practice to use it right, but you will be happy with your results once you have mastered the wok.

You may also want to get a steamer to use in your home for your rice. Many types of Asian dishes have rice in them in some form. If your recipe of choice does not, you may want to use the rice steamer for other elements of your recipes. These work well to cook the rice and they also work well to keep the rice hot and fresh while you work on the rest of your Asian food recipes. You may want to use rice in other dishes that you create at home as well, so it always turns out to be a great investment in your kitchen. Ask at your local home and kitchen supply for more ideas for items you may need to create great Asian meals at home.

Once you have the tools, now you have to master how to make Asian sauces. As you may have guessed, getting the sauce right is 90 percent of getting any Asian food recipes to taste like you wish them to taste. There are many common ingredients that go into many Asian sauces with soy being one of the most common. You will have to buy quite a few of these as well as quite a few spices. Vancouver Downtown Florist may also help you ship the proper reward to show your loved ones how a lot you care. Fresh herbs and ingredients like ginger are important too, so many sure you know of a store that sells a wide variety of specialty cooking items so you can get everything you need for your Asian food recipes.

What you may find is that you have a hard time recreating what you have gotten at your favorite restaurant. There are a few reasons for this. One is that some of them have pre-made sauces that they do not know how to reproduce either. Another is that they have been cooking Asian food recipes for so long that they can do it without thinking about it, but for you, it may take you a while to really know what you are doing. They may also have restaurant quality equipment that you do not have access too. All you can do is practice and do your best and you will come up with some great Asian dishes that you and your family or guests will love.

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Aerobics | All about fat loss and <b>Asian food</b> pyramid

A balanced diet is essential not only for health but also for permanent fat loss. The Asian diet pyramid is the traditional Asian diet. World diet is generally influenced by several factors such as agriculture, the availability of specific types of food, climate and cultural diversity. However, the Asian diet is different from other plans, and special attention for several reasons. While the rest of the world, especially the United States and Europe, suffer from various chronic diseases like diabetes, some cancers and heart disease, these disorders are almost unknown in Asia.

It is scientifically proven that diets based on plants, such as Asia and the Mediterranean diet plans offer protection against degenerative diseases and chronic diseases so prevalent in Western countries. The same natural diet is also attributed to the long life of Asian peoples.

The traditional Asian diet is closely linked to long-standing customs and religious practices. Asia plans weight loss foods are great metabolism booster. The regime has been associated with Japan, China and Korea. However, in reality, also includes Indonesia, India, Malaysia, Singapore, Taiwan, Philippines, Vietnam, Thailand, Mongolia, Myanmar and Nepal.
Due to the Asian food from a wide geographical representation, each of these regions and territories has its own cooking techniques and flavors. Rice, who has acquired a quasi-sacred status, is the foundation of Asian cuisine.

Because of the prevalence of obesity in Western societies has been a growing obsession with respect Booster metabolism, diet plans to lose weight and thin women. Now, he focuses on the right type of foods, you can start to lose belly fat with very little effort. That's because healthy foods, natural plant supports many details for you. Is the need to count calories or worry if you were too. With the regime in Asia is "almost impossible to eat too. That's because natural foods to meet the body and when you give your body what it really want, want to stop overeating.

It is true that the only Asian diet, you can lose lots of weight in a few months or less. However, to turn your body into super fat burning machine, you must add an exercise regime for your program. The type of exercise you're talking about here is not the environment of aerobic exercise. We are "talking about short burst of short duration and high intensity exercise training with weights.

Experts agree that the combination of high intensity cardio workout intensity high weight is the best way to lose body fat and get a flat stomach. Not only save time by combining these exercises in a training session, but leaves the metabolic rate into high gear. This combination is a super-metabolism booster which opens your body full capacity to burn fat.

For more information on diets super fat loss and fat burning workouts, visit the Asian Diet Revolution.

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Chinese New Year Celebration & <b>Asian Food</b> Festival | SaveLV.com

Posted on 10 February 2011

Each year the Chinese American Chamber of Commerce organizes the largest Chinese New Year Celebration in Las Vegas. Come celebrate the Year of the Hare on Sunday, February 13th from 10 am to 5 pm.

Included with the celebration is the biggest Authentic Asian Food Gathering in the city. Hong Kong, Canton, Mandarin, Vietnamese, Thai, Hawaiian cuisine and more.

Entertainment at the Festival runs between 11 am and 4 pm.

Performances:
Lion Dance
Japanese Taiko Drums
Chinese Folk Dance
Japanese Dance
Chinese Martial Arts
Tahitian Dance
Chinese Acrobat
Philippine Bamboo Stick Dance
Korean Dance
Dragon Dance
Plus other entertainment like Chinese Arts & Crafts, Calligrapher, Chinese Fortune teller.

There will be over 30 different retail vendors displaying merchandise from various parts of Asia. Over 5,000 people are expected throughout the day, so come early! There will be Free Drawings and Exhibitions, and much more!

Admission $3 for adults and $1 for children ages 6-12. Children 5 and under are free.

Las Vegas Chinatown Plaza
4255 Spring Mountain Road
Las Vegas, NV 89102

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New <b>Asian food</b> court in Plano | Eats Blog | dallasnews.com

Happy Chinese New Year!

If only I hadn't just had lunch. Yesterday afternoon, intending to do a little food shopping at Asia World Market in Plano, I stumbled into an exciting new Asian food court a couple doors to the west in the same strip mall. (It's the shopping center on Legacy just west of Central where Little Sichuan Cuisine and J.S. Chen's Dimsum and BBQ are located.) I did have room for this scallion pancake, from a Chinese dumpling and pancake stand, where the young woman behind the counter excitedly gave me the low-down. The food court opened about two months ago, she said. "There's nothing like it in Texas! The only thing we don't have is Japanese." A couple near the dumpling stand was feasting on fantastic-looking grilled fish and great-looking Korean banchan, all from a stand called Tofu House. There are also a couple of Chinese noodle stands, one where you can get hand-pulled or shaved noodles (the other one has shaved noodles too); a Thai place; an Asian beer stand; and a stand called Big Bowl Shaving Ice, where we got the dessert pictured here -- a huge bowl of shaved matcha tea ice with sweet red beans and a scoop of strawberry ice cream. What fun!

All the stands seemed to be cash only. Have you been? What'd you try? I can't wait to go back when I'm hungry!

Food Court, 240 Legacy Dr., Plano

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Green Papaya Salad | <b>Asian Food</b> Recipes - Delicious <b>Asian Food</b>

Traditional Vietnamese goi du du is a simple combination of shredded green papaya, coarsely chopped basil, and strips of sweet and spicy kho bo (beef jerky) doused with a spicy soy based sauce.  While this is enjoyable it doesn’t have the complex flavors compared with other Vietnamese salads which are filled with a multitude of fresh herbs and pickled vegetables, a wonderful medley of textures and flavors topped off by crush peanuts and a spicy nuoc mam cham sauce. In this version of papaya salad, we use similar ingredients as our previous salads goi hoa sen and goi tom with one special exception: crispy anchovies.

Like croutons,  many Vietnamese goi have a crispy crunch to them, often from crushed peanuts or crispy fried shallots. Crispy anchovies however provide a totally new level of crunch and flavor. It’s an umami packed punch. This idea came from watching Luke Nguyen’s Vietnam on the Cooking Channel where he used crispy anchovies on a mango dish. If you like cooking shows, you must watch–it’s one of the best cooking shows we’ve seen.

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Goi Du Du Green Papaya Salad with Crispy Anchovies
Printable Recipe

1 green papaya roughly 1.5 lbs (or pre-shredded green papaya can be found in many Vietnamese/Thai markets)
1/2 cup pickled carrots and daikon, juices squeezed out and drained
1/2 bunch of coarsely chopped tia to (perilla/shiso)
1/2 bunch of coarsely chopped rau ram (Vietnamese coriander)
1/2 bunch of coarsely chopped mint
1/4 cup dried small to medium sized anchovies
3 tbs crushed roasted peanuts
cooking oil for frying
nuoc mam cham

In a medium sauce pan, fry the dried anchovies until just browned, remove and drain on paper towel and set aside.  Be careful not to burn the anchovies since these anchovies are small, it’s easy to overcook.

To shred a green papaya, peel the skin. You can use a special papaya peeler with serrated edges or if you don’t have that, make numerous small chops to the papaya, then shave thin slices with the peeler.

Toss shredded papaya, pickled carrots and daikon, rau ram, tia to, and mint with about 3-4 tbs nuoc mam cham sauce in a big mixing bowl. Toss in additional nuoc mam cham to taste.  For best results, allow flavors to mix for at least 15-20 minutes in in refrigerator prior to serving.  Transfer to serving plate and top with crushed peanuts and crispy anchovies and enjoy.

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A must-try for fans of <b>Asian food</b> - Food Frenzy - The Orange <b>...</b>

The first time I tried Lao food was when we first moved to Southern California a little over four years ago, and I’ve continued to returning to Vientiane Thai Laos in Garden Grove ever since, astonished both by the food and the ability of this undiscovered gem to stay in business.

On a recent visit, I was surprised to find that the restaurant has had a major makeover.

The little space is now three times as spacious, and it is amazing what a new coat of paint and some new furniture can do.

The menu has been reprinted, and everything about this place now shouts, “I’m ready for hesitant eaters to come inside.”

I’m here with my friend Priscilla, and we opt for some authentic dishes. Lao and Thai food are similar, but with notable differences, such as Lao food being neither as sweet nor as spicy.

Fortunately, there are condiments on the table, and because I love spicy foods, I am attacking a jar of fresh-ground chili peppers in a salty, tart sauce.

I am always craving crispy rice, so we ordered Lao Nam Kao Tod ($6.50, shown at top). The texture of the roasted rice is absolutely stunning – very crispy and easily outshining what most Thai places offer.

There are bits of sour pork, green onions, cilantro and peanuts dotted among the grains, and everything is served with fresh sprigs of mint and lettuce.

Lao sausage ($5.50) is house-made and deep fried. A slightly sweet sauce is served alongside and enhances the flavor of the pork and herbs.

I also suggest ordering sticky rice, a staple of Lao cuisine that is generally served in lieu of steamed rice and works splendidly with the Lao sausage.

Larb goong ($7.50) is minced shrimp with chili, red and green onions, cilantro and toasted rice.

The salty dressing it is tossed in is pleasantly tart and whets the appetite.

Don’t let Ventiane’s lack of patrons fool you. The food they make is cheap, filling and absolutely fantastic, and hopefully the new look will help this restaurant draw the crowds it deserves.

Vientiane Thai Laos
10262 Westminster Ave.
Garden Grove
714-530-7523

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Penny-Pincher's Pal: Shop Gifts For Your Valentine At <b>Asian Food</b> <b>...</b>

AsianFoodGrocer.com is a wholesaler, specializing in Asian food products and has a long, established history of customer satisfaction with competitive prices, quality, and customer service. They strive to excel in customer service. AsianFoodGrocer.com provides quality Asian foods at great prices! From miso to pocky, Japanese candy, seasonings and more, there are thousands of products to shop from.  They are best source for quality Asian food.Like Sushi?  No you don't have to eat raw fish to have great tasting Sushi.  Technically it's not Sushi if it's not raw fish, but trust me you'll love all the cooked seafood and veggie alternatives.  I like a fresh cucumber roll with Mayo and Avocado.And please do not worry about MSG.  If you don't want it as an ingredient then you can buy plenty of products that are MSG free.  Another concern of many is that even though Soy Sauce is known to have health benefits it is also very salty.  First you don't drink it, you sprinkle it on your food, but there is a low salt version that is every bit as healthy and tasty.My wife is Asian  and is an excellent cook so if you have any questions or concerns about Asian food feel free to let me know and I will be happy to address them for you. Oh and yes I am a retired food inspector so that pretty much makes me an expert!Use one of the shopping portals listed below so you can get up to a 3% Cash Back bonus.  You must go thru one of the shopping portals in order to be eligible for the Cash Back bonus.  Please read the FAQs for each shopping portal regarding exclusions for the Cash Back offer. Remember if you plan on shopping on-line then use one of the shopping portals that pay you Cash Back such as Ebates or ShopAtHome or MrRebates.  You can click on these links and sign up now so you'll have an account when you're ready to shop.   To shop just sign up/in on either site and type the name of the store in the search bar and click on their link.And if you are new to any of them they will give you a $5 bonus for joining!  If you are already a member you could get someone else to open a new account and they could get the bonus money as a gift.Credit - the company names and logos are trademarked and the property of the respective companies.Disclaimer - this article contains affiliate links.

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