Asian Food and Cookery

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.

posted by Liz Canham @ 11:01 AM