December News from Asian Food and Cookery
Apologies for the lateness of this newsletter, but I've been rather caught up in the celebrations of the season. Notwithstanding that, I've had a minute to write a few lines on one of my favourite topics - the sights and smells of Asian grocery shops, so I hope it strikes a chord with you.
Enjoy your cooking and very best wishes for 2007.
Liz Canham
Asian Grocery Shops - Aladdin's Caves by Liz Canham
For those of us in the Western world, grocery shops or supermarkets vary very little. I have been in a variety across the UK, France, Spain and the USA, which I feel is a representative sample, and while the actual foodstuffs may differ slightly, the layout and the slightly sterile atmosphere doesn't.
A Spicy Encounter – Part 3 of 4 – Pungent Spices by Lisa Paterson
Spices come from the buds, bark, stems, roots, berries and seeds of plants. Any part except for the leaf is termed a spice, the leaves are classified as herbs.
Spices are generally grouped into five categories based on flavor – sweet; tangy; pungent; hot and amalgamating. Today we will delve further into the pungent spices and discover there secrets.
Diabetic Guide to Chinese Food by Jee Hui Poh
How can you stay healthy and still enjoy Chinese food? You can do it by planning ahead, choosing wisely and watching how much you eat.
Choose traditional food dishes that are high in fiber, vitamins and minerals, and low in fat. Great choices are beans, peas, tofu, bean sprouts and dark green vegetables such as Chinese broccoli, choy sum, watercress, Chinese chives, Chinese yard-long beans and amaranth also known as Chinese spinach.
November News from Asian Food and Cookery
The cooking of Asia is rich and diverse and perhaps uses ingredients that are somewhat alien to Westerners. If you ever wondered whether Bird's Nest Soup was really made from a bird's nest, then this month's article will enlighten you. It is from Jee Hui Poh and you may use it for your website, ezine or blog as long as it remains unchanged and the source is copied exactly.
Enjoy!
Liz
Bird's Nest In Chinese Cuisine by Jee Hui Poh
Edible Bird's nest?? I can't imagine how one can transform twigs and grasses into a gourmet food.
The nests in making bird's nest soups are exclusively those of swiflets, the birds from the family of common swallow. These highly prized nests are built and clung to the ceiling of the caves as high as 70m by the birds mostly of seaweed that is mixed by their own saliva, making the process of harvesting an ordeal and expensive. Swiflets nests are mostly found on cliffs in areas along the Southern Chinese coast and South East Asia.
New Articles This MonthA Spicy Encounter – Part 2 of 4 – Sweet Spices by Lisa Paterson
Spices come from the buds, bark, stems, roots, berries and seeds of plants. Any part except for the leaf is termed a spice, the leaves are classified as herbs.
Spices are generally grouped into five categories based on flavor – sweet; tangy; pungent; hot and amalgamating. Today we will delve further into the sweet spices and discover their secrets.
Kuala Lumpur Travel Tip - Series 3 (Weird Food) by Faisal Abdullah
Malaysia has many weird food (weird even to some locals) to offer, and most of them can easily be found in Kuala Lumpur. However, each state in Malaysia offers its own special delicacy. For example, budu in Kelantan, keropok lekor in Terengganu, cencaluk in Melaka. However, all of them are easily found in Kuala Lumpur. Be sure to treat yourself with these :
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For more articles, books, and resources visit
World Cuisines - Asian Facts File
