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Rice Noodles

ENTERTAINMENT
May 13, 1990
On a Cambodian menu it may be hard to distinguish the Cambodian dishes from the Chinese . Here is a crib sheet of dishes not reviewed to help you make authentic choices by the number.
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FOOD
February 23, 2005 | Barbara Hansen, Times Staff Writer
One of the best Thai dishes I have tasted in years turned up in Bua Siam, a tiny restaurant in a North Hollywood strip mall. The heady fragrance that drifted up from the plate of fine rice noodles transported me to Thailand's lush countryside. I could have been eating in a rural market or from a noodle boat plying the klongs (canals). Lemon grass, lime leaves, coconut milk and chiles played off each other brilliantly.
NEWS
March 2, 1995 | DEBORAH SULLIVAN, SPECIAL TO THE TIMES
The menu here is crammed with noodles: Thai rice noodles, Chinese egg noodles, Vietnamese rice stick noodle soup, even stir-fried spaghetti. "My whole life I've been involved in restaurants," says John Mekpongsatorn, the 23-year-old restaurateur who created Noodle World, an Alhambra eatery that combines a Denny's-style fast food atmosphere with what amounts to a global tour of noodles. "My favorite thing to eat, of course, was noodles."
FOOD
June 24, 1993 | BARBARA HANSEN
I'd just gotten off a freighter. The weather was incredibly steamy, the way it usually is in Bangkok, and I stumbled into a small, air-conditioned restaurant to escape the heat. That was the Garden Room in Oriental Lane, somewhere near the Oriental Hotel. It was there that I first tasted Thai food. I had chicken supreme in ginger sauce--chicken mixed chop suey-style with shallots, tiny peanuts and shavings of ginger root and spooned over rice. This, with a glass of limeade, cost $1.05.
NEWS
August 14, 2012 | By Jeff Spurrier
The scent of citrus emanating from Boni Liscano's backyard in Atwater Village comes from a 20-foot-high calamondin tree ( Citrofortunella microcarpa ), sometimes called kalamansi or calamansi. The tree is covered in small, lime-shaped green fruit that has a thin rind, juicy pulp and distinctive sour flavor. It's similar to a kumquat (to which it's related) but has a stronger bouquet -- an aroma that's sweeter than lemon and more like orange. Native to the Philippines, calamondin is a wild hybrid used throughout the archipelago in sauces, candies, marinades and drinks.
FOOD
October 23, 1986 | ROSE DOSTI, Times Staff Writer
Dear SOS: Hope you can help. During a trip to the Pacific Northwest, we stopped in Bend, Ore., and had a delightful dinner at the Pine Tavern restaurant. To start the dinner, we were served several baskets of the most delicious scones we have ever tasted. We complimented the owner and he said they were from his grandmother's recipe. Is there a chance you could obtain the recipe? --LESLIE Dear Leslie: These fried sourdough scones are quite lovely and light.
FOOD
June 6, 1991 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: Madame Wu serves the best chicken salad at her restaurant in Santa Monica. Is it possible to have a recipe or facsimile thereof? --JANICE DEAR JANICE: Why settle for second best when you can have the real thing? Sylvia Wu said she had no idea the dish would catch on so quickly when she introduced the simple improvisation on an elaborate Chinese banquet dish in the 1960s. "It's been a bestseller ever since," said Wu.
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