January 27, 2011 |
The splashy color-saturated drink menu at OShan Island could easily leave you wondering exactly how the small cafe fits into San Gabriel's food-mad culinary scene. With 123 beverages on the list, is the place merely another refreshment depot hooking its fortunes to the aging boba trend? But a better indicator is the sign outside announcing Hainan chicken, meaning you've found a rare authentic kitchen serving the food of this Chinese island province. The velvety poached bird, a comfort food favorite everywhere in Asia, is as ubiquitous there (and in this neighborhood)
June 19, 2005 |
Bun bo Hue, the Vietnamese fire-red beef and pork soup laden with spaghetti-size rice noodles and assorted garnishes, has soared in popularity. Unlike pho, its milder noodle soup relative, the lemony, gingery dish can seem excessively hot and funky to untrained palates. But the restaurant An Cuu Hue offers a deliciously tame version topped with delicate crab meatballs. Amp up the pungency with its homemade lemon grass-chile condiment. An Cuu Hue, 10262 Westminster Ave.
September 13, 1999 |
For anybody who hasn't had the job of writing a weekly column about food (or any other subject), it's probably hard to imagine how hard it can be to find new and interesting subjects. But today's inspiration simply came from lunch--a wonderful concoction of noodles, peanut sauce and cucumber slices from a vegetarian Chinese restaurant. Discovering Asian noodles can be a pleasant surprise to Western cooks.
May 14, 1997 |
This low-fat version of pad Thai noodles, a favorite stir-fry dish of mine, just happens to be vegetarian as well. High-protein tofu and fresh vegetables are added to rice noodles to make the dish healthful and nutritious. Use firm, low-fat tofu, which can be found packaged in small boxes in the dairy or produce sections of markets. Thai rice noodles, about the width of linguine, should be cooked about 1 minute, until they are limp but will hold up in the stir-fry without falling apart.
May 28, 1992 |
Rice-flour noodles, also called rice sticks or rice vermicelli, may be either deep-fried or soaked but should never be boiled. Look for the noodles, often labeled maifun , in Asian markets. The noodles come in a variety of thicknesses and are usually sold in packages weighing about 14 ounces. Often the noodles are divided into skeins. Rice noodles are deep-fried without soaking. Pour oil about three inches deep into a wok and heat to 400 degrees.
March 11, 2012 |
In Hanoi, soup is a way of life - the connective tissue of Vietnamese culture. With noodles, herbs and sinew, it strings together twisting streets and varied lifestyles. Here the bones, crumpled napkins and squeezed limes that litter the ground beneath tiny plastic tables are symbols of a good meal and a life well lived. I came here in early December largely because of Hanoi's growing reputation as a culinary capital. In 2010, the website Sherman's Travel ( www.shermanstravel.com )