October Update from Asian Food and Cookery
The festival of Diwali has come and gone and I hope you enjoyed last months articles on that subject.This month's article is from Lisa Paterson and you may use it for your website, ezine or blog as long as it remains unchanged and the resource box and source are copied exactly. Lisa's subject is spices and as these are central to cooking from all the regions and countries of Asia, it seemed like a good fit for this newsletter.
Enjoy your cooking.
Liz Canham
A Spicy Encounter – Part 1 of 4 – The Basics of Spices by Lisa Paterson
Spices brighten up our meals and give us those fabulous aromas we expect of modern day cooking. To early traders spices were as valuable as gold and a definite luxury only the extremely rich could afford. Luckily today we can all enjoy their rich aromas and flavors.
What to Eat in Singapore (Part 1) – Authentic Malay Food by Geraldine Tan
Food! Oh yes, let’s talk about food! Surely, this is a topic that will cause a lot of us to drool!
Singapore, also known as “The Lion City”, is located along the equator and separated from the southern tip of the Peninsular Malaysia by the Strait of Malacca. A country in Southeast Asia and a multi-racial society, it is not difficult to observe that Singaporean cuisines are a fusion of Malay, Chinese and Indian foods.
Hong Kong Dining in a Nutshell by Jeremy Lee
Hong Kong has a world of exquisite, mouth-watering dining options. If you can't find anything to your liking to eat in Hong Kong, your palate has suffered a stroke and died years ago. The variety and smells are endless, follow your taste buds to the exquisite tastes of the orient, or just a plain old burger down in LKF.
posted by Liz Canham @ 2:21 PM
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