Worldwide Locations

Worldwide Locations

Category: Food & Recipes

Chocolate Wontons

Chocolate Wontons (Photo by Jaden Hair)
Food & Recipes

 

It's so easy, too. Just add a chunk of your favorite chocolate to the middle, seal and fry.

Makes 12 chocolate wontons.

Ingredients

1 egg
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate
High-heat oil for frying
Confectioners' sugar, for sprinkling

Directions

1. In a small bowl, whisk together the egg and water to make an egg wash.

Steamy Kitchen: An Interview with Jaden Hair

Jaden Hair
Food & Recipes

 

Jaden Hair is known for her humorous take on cooking, peppering her popular food blog Steamy Kitchen with engaging personal stories (in addition to gorgeous food photos and delicious recipes). In her new Steamy Kitchen Cookbook (Tuttle Publishing, 2009), she serves up 101 Asian recipes that even the most novice of home cooks can master, and she does it with the same charm and personality that her blog and TV followers have come to enjoy.

Celebrating Asian Grandmothers—And Their Cooking

Patricia Tanumihardja, author of <i>The Asian Grandmothers Cookbook: Home Cooking from Asian Kitchens</i> (Sasquatch Books, 2009).
Food & Recipes

A new book deliciously weaves together generations-old recipes—and the stories of the women who cook them—in The Asian Grandmothers Cookbook: Home Cooking from Asian Kitchens (Sasquatch Books, 2009). Patricia Tanumihardja, an Indonesian Chinese with her own memories of Asian cooking, has documented a number of family recipes—many of them in print for the first time ever—complete with insider tips from the grandmothers she cooked with.

Nepalese Nine-Bean Soup (Kawatee)

Food & Recipes

In Nepal, kawatee is eaten during the harsh winters to “warm” and protect the body. Restaurant-owner Roshita Shrestha who hails from Kathmandu recommends it for women during confinement and while breastfeeding. Roshita ate kawatee often after the recent birth of her daughter in Seattle and says it also offers a taste of home. You can use any type of dried beans or legumes to make 2¼ cups total.

Time: 2 hours (20 minutes active) plus soaking
Makes: 4 main-course servings

Ingredients

Recipe of the Day: Filipino Fried Noodles (Pancit)

Food & Recipes

In the Filipino vernacular, pancit simply refers to noodles. This version (pancit bam-i) uses both rice vermicelli (bihon) and Chinese wheat noodles (pancit canton), but you can make the dish with either type of noodle, or flat egg noodles (pancit miki) and cellophane noodles (sotanghon). Just like fried rice, you can add any combination of meat, seafood, and vegetables—everything from shrimp to Chinese sausage to mung bean sprouts.

Time: 35 minutes
Makes: 6 to 8 servings

Ingredients

Caramelized Chicken with Lemongrass and Chilies (Ga Xao Sa Ot Cay)

Pav Bhaji

Pav Bhaji
Food & Recipes

Ingredients

4 medium potatoes boiled and mashed
4 medium tomatoes chopped
2 medium onions chopped
1/4 Cauliflower grated
1 inch Ginger chopped
8-10 cloves of Garlic
3 tablespoons of oil
3-4 Green Chillies chopped
1 1/2 tablespoons of Pav Bhaji Masala
3 Table spoons of Butter
1/4 cup of freshly chopped Coriander leaves

Directions

A New Twist to Summer Cocktails

Food & Recipes


With the temperature slowly rising, nothing tops off a good summer’s day like a delicious cocktail. This summer, the nation’s first tea sommelier, James Labe, proudly introduces his new recipes of iced tea cocktails using ZEN Green Tea Liqueur.

Zen Dew

Zen Dew
Food & Recipes

Ingredients

1 1/2 parts Zen Green Tea Liqueur
4 parts prepared Gyokuro Green Tea
1 1/2 parts Tullamore Dew Irish Whiskey
Lime Zest 

Directions

Use 1/2 cup dry tea leaves to 2 cups cold water (1:8).

Steep 3-4 minutes.

Strain and chill.

Combine and stir ingredients.

Garnish with lime wedge.

Zen Blossom

Zen Blossom
Food & Recipes

Ingredients

1 1/2 parts Zen Green Tea Liqueur
4 parts prepared Jasmine Pearl Green Tea
1 1/2 parts Flor de Cana White Rum
1 part Coconut Cream

Directions

Combine 1 part cold and 5 parts boiling water to approximate 180 degree F.

Use 1/2 a cup of dry tea leaves to 2 cups hot water ( 1:8).

Steep 2 minutes.

Strain and chill.