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By Rita Calvert and Rita Calvert,Contributing Writer | December 29, 1993
Nina Simonds' new "China Express" cookbook is filled with vibrant and healthy flavors of the Orient taken to the fast lane. Influenced by the many years she's spent in the Orient, the acclaimed authority on Chinese cuisine has approached its dishes with her Western sensibility. The angle is fresh, the approach is health-conscious, and most ingredients are found as staples in your kitchen and certainly in your supermarket.Crab with broccoli is a contemporary recipe that can be prepared and cooked in well under 20 minutes and uses a very minimum amount of fat. Trading fat for flavor is very doable in Asian cooking, if you are aware of the recipe's contents and learn a few tricks.
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By Donna Ellis | September 21, 2011
Vinegar is one of humanity's oldest condiments, and when it comes to mealtimes, it can be among the home cook's best friends. Vinegar is made by acetic fermentation, a process that basically converts alcohol into acid. Most countries produce their own vinegars, typically based on the most popular alcohol there. So, France and Italy produce wine vinegars. Spain brings you sherry vinegar. Asians distill rice wine (e.g. sake) vinegar, while Great Britain creates vinegar from beer (malt vinegar)
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By Charlyne Varkonyi | February 13, 1991
Kathy Gunst, author of "Leftovers" (HarperCollins, $25), says a well-stocked pantry is the key to turning leftovers into fine food. She suggests the following staples to keep on hand, but points out they are just a guideline. "You don't have to bDijon mustard or Chinese rice wine the next. But I certainly am not saying that if you don't have all the things in your pantry you can't use the book."*Butter -- preferably unsalted.*Canned and bottled foods -- red and white kidney beans, chick peas, capers, chutney, cornichons, horseradish, mayonnaise, mustard, pimiento, salsa, Tabasco, tahini (sesame paste)
NEWS
By Doug Oster and Doug Oster,Tribune Media Services | May 21, 2008
The flavor of garlic is essential for the kitchen, beloved by cooks and gardeners alike. But you don't have to grow garlic to reap its taste fresh from your garden. There's an easy-to-cultivate plant - Chinese chive - that resembles other members of the onion family but offers that mild garlic flavor and doesn't produce a bulb. Chinese chive (Allium tuberosum) has many common names, including garlic chive, Chinese leek and, in Japan, nira. It's been used for centuries in Asian cooking, but can add something different to Western dishes, too. It's flat-leafed and has a beautiful white flower that comes up about a month after the first tender green shoots.
NEWS
By Los Angeles Times | February 18, 2007
Today marks the beginning of the Chinese New Year celebration, and won tons are often part of the feast. This recipe is adapted from My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo. Chinese red rice vinegar and Chinese white rice wine are available at Asian markets. There's a big difference among brands of won ton skins; two we recommend are Fung's Village (extra thin) and Wing Hing brands. WON TONS Total time: About 1 hour, 30 minutes, plus 4 hours chilling time Makes about 36 won tons 3/4 pound lean ground pork 1/4 pound shrimp (about 8 large shrimp)
NEWS
By Doug Oster and Doug Oster,Tribune Media Services | May 21, 2008
The flavor of garlic is essential for the kitchen, beloved by cooks and gardeners alike. But you don't have to grow garlic to reap its taste fresh from your garden. There's an easy-to-cultivate plant - Chinese chive - that resembles other members of the onion family but offers that mild garlic flavor and doesn't produce a bulb. Chinese chive (Allium tuberosum) has many common names, including garlic chive, Chinese leek and, in Japan, nira. It's been used for centuries in Asian cooking, but can add something different to Western dishes, too. It's flat-leafed and has a beautiful white flower that comes up about a month after the first tender green shoots.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | January 21, 2001
Occasionally, when I invite friends for dinner, a guest will remind me (in a polite but insistent manner) that he or she is on a low-fat diet. The strong, assertive flavors and interesting textures of Artic Char with Bok Choy, Garlic and Ginger meets these criteria. The delectable bok choy, still somewhat crisp, made a fine garnish for the tender, flaky arctic char fillets imbued with the salty taste of soy and complemented by the mild acidity of rice vinegar. To accompany this entree, you could serve rice drizzled with toasted sesame oil and sprinkled with chives and offer poached pears scented with fragrant spices for dessert.
NEWS
By Jody Vilschick and Jody Vilschick,SPECIAL TO THE SUN | May 17, 2001
Han Sung Restaurant on St. Johns Lane in Ellicott City serves up Korean and Japanese cuisine. "Why Korean and Japanese? We've got experience with Japanese cuisine - my husband is a Sushi chef - and we're Korean," says Sue Kang. The menu offers a mix of dishes. "Our menu is pretty small," Kang said. However, she and her husband, Choong Mo, "try to make everything special. We try to make everything the way we would for our family." Among the Japanese offerings is the sushi bar. There's also the Japanese-style lunch boxes.
NEWS
By ANDREW LAM | May 2, 1995
San Francisco. -- Twenty years after my family fled Vietnam, I still miss those humid nights when as a child I lay awake waiting for the B-52 bombs to reverberate from some distant hillside. Ka-boomb, ka-boomb -- the sounds would roll across the city, like heart beats, strangely soothing. Ka-boomb, ka-boomb -- they told me how far away the bombs had fallen and, reassured, I would fall asleep mistaking the bombs for lullabies.I miss the smell of upturned earth and the thick dark winds that came before the rain, sending the white bed sheets and mother's silk ao dai dresses fluttering like angry ghosts caught on the clothes line.
EXPLORE
By Donna Ellis | September 21, 2011
Vinegar is one of humanity's oldest condiments, and when it comes to mealtimes, it can be among the home cook's best friends. Vinegar is made by acetic fermentation, a process that basically converts alcohol into acid. Most countries produce their own vinegars, typically based on the most popular alcohol there. So, France and Italy produce wine vinegars. Spain brings you sherry vinegar. Asians distill rice wine (e.g. sake) vinegar, while Great Britain creates vinegar from beer (malt vinegar)
NEWS
By Los Angeles Times | February 18, 2007
Today marks the beginning of the Chinese New Year celebration, and won tons are often part of the feast. This recipe is adapted from My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo. Chinese red rice vinegar and Chinese white rice wine are available at Asian markets. There's a big difference among brands of won ton skins; two we recommend are Fung's Village (extra thin) and Wing Hing brands. WON TONS Total time: About 1 hour, 30 minutes, plus 4 hours chilling time Makes about 36 won tons 3/4 pound lean ground pork 1/4 pound shrimp (about 8 large shrimp)
NEWS
By Jody Vilschick and Jody Vilschick,SPECIAL TO THE SUN | May 17, 2001
Han Sung Restaurant on St. Johns Lane in Ellicott City serves up Korean and Japanese cuisine. "Why Korean and Japanese? We've got experience with Japanese cuisine - my husband is a Sushi chef - and we're Korean," says Sue Kang. The menu offers a mix of dishes. "Our menu is pretty small," Kang said. However, she and her husband, Choong Mo, "try to make everything special. We try to make everything the way we would for our family." Among the Japanese offerings is the sushi bar. There's also the Japanese-style lunch boxes.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | January 21, 2001
Occasionally, when I invite friends for dinner, a guest will remind me (in a polite but insistent manner) that he or she is on a low-fat diet. The strong, assertive flavors and interesting textures of Artic Char with Bok Choy, Garlic and Ginger meets these criteria. The delectable bok choy, still somewhat crisp, made a fine garnish for the tender, flaky arctic char fillets imbued with the salty taste of soy and complemented by the mild acidity of rice vinegar. To accompany this entree, you could serve rice drizzled with toasted sesame oil and sprinkled with chives and offer poached pears scented with fragrant spices for dessert.
NEWS
By ANDREW LAM | May 2, 1995
San Francisco. -- Twenty years after my family fled Vietnam, I still miss those humid nights when as a child I lay awake waiting for the B-52 bombs to reverberate from some distant hillside. Ka-boomb, ka-boomb -- the sounds would roll across the city, like heart beats, strangely soothing. Ka-boomb, ka-boomb -- they told me how far away the bombs had fallen and, reassured, I would fall asleep mistaking the bombs for lullabies.I miss the smell of upturned earth and the thick dark winds that came before the rain, sending the white bed sheets and mother's silk ao dai dresses fluttering like angry ghosts caught on the clothes line.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | December 29, 1993
Nina Simonds' new "China Express" cookbook is filled with vibrant and healthy flavors of the Orient taken to the fast lane. Influenced by the many years she's spent in the Orient, the acclaimed authority on Chinese cuisine has approached its dishes with her Western sensibility. The angle is fresh, the approach is health-conscious, and most ingredients are found as staples in your kitchen and certainly in your supermarket.Crab with broccoli is a contemporary recipe that can be prepared and cooked in well under 20 minutes and uses a very minimum amount of fat. Trading fat for flavor is very doable in Asian cooking, if you are aware of the recipe's contents and learn a few tricks.
FEATURES
By Charlyne Varkonyi | February 13, 1991
Kathy Gunst, author of "Leftovers" (HarperCollins, $25), says a well-stocked pantry is the key to turning leftovers into fine food. She suggests the following staples to keep on hand, but points out they are just a guideline. "You don't have to bDijon mustard or Chinese rice wine the next. But I certainly am not saying that if you don't have all the things in your pantry you can't use the book."*Butter -- preferably unsalted.*Canned and bottled foods -- red and white kidney beans, chick peas, capers, chutney, cornichons, horseradish, mayonnaise, mustard, pimiento, salsa, Tabasco, tahini (sesame paste)
FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,Orlando Sentinel | January 16, 1991
For years, Americans have heard about the health benefits of eating like the Chinese. Properly prepared Oriental food is generally lower in fat and higher in complex carbohydrates than typical Western fare.Steamed Shrimp Dumplings 8 ounces raw shrimp, peeled and deveined (about 16 large shrimp)8 ounces ground turkey2 green onions, finely minced1 large stalk celery, finely chopped (about 1 cup)1 tablespoon rice wine or dry sherry1 tablespoon low-sodium soy sauce1 teaspoon sesame oil (available in Oriental markets)
NEWS
By KANSAS CITY STAR | February 5, 2006
If you are looking for the Rodney Dangerfield of food, poached chicken breasts might top the list. Though it sounds blandly fat-free, it needn't be boring. Ginger, garlic and jalapeno jazz this up. CHINESE CHICKEN AND CABBAGE SALAD SERVES 6 1 to 1 1 / 4 pounds boneless, skinless chicken breast halves 2 cloves garlic, halved 2 slices fresh, peeled ginger root, each about 1 / 4 inch thick 1 / 4 teaspoon salt 1 / 4 teaspoon freshly ground pepper 1 / 4 teaspoon crushed red pepper 4 cups cabbage coleslaw mix 1 / 2 red pepper, thinly sliced 1 / 2 yellow pepper, thinly sliced 2 green onions, sliced 1 cup fresh spinach leaves, julienne sliced DRESSING: juice of 1 lime 1 jalapeno pepper, seeded and minced 2 tablespoons rice wine vinegar 1 tablespoon light soy sauce 2 cloves garlic, minced 1 teaspoon grated fresh ginger 2 teaspoons sugar 1 / 3 cup sliced almonds, toasted Place chicken, garlic, sliced ginger, salt, pepper and crushed red pepper in a saucepan.
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