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Sunday, September 24, 2017
Lamb Rendang
Lamb Rendang
Thursday, May 4, 2017 10:09 AM
Throughout history human beings have figured out ways to prepare and preserve food based on the climate and their living conditions. In the 16th century, long before refrigeration, the Minangkabau people of . . .
  • The Way Rice Should Be: Hainanese Chicken Rice
    Almost every country in Asia with a history of Chinese immigrants has their own version of chicken rice. Chicken rice originated in Hainan province in China during the Chin Dynasty. It was one of the four main Hainan dishes along . . .
  • The Way Rice Should Be: Dak Bokkeum Tang (Spicy Braised Chicken)
    In many ways, Korea’s climate is similar to Maine, with its long, cold winters and shorter growing seasons for fruits and vegetables. As a result, to get through the winter, we eat a fair amount of hearty root vegetables such as potatoes . . .
  • The Way Rice Should Be: Dumplings
    Chinese New Year, also known as Spring Festival, fell on January 28th this year and will be celebrated all throughout the next 15 days. Chinese New Year is the most important holiday celebrated among the Chinese and Asian . . .
  • The Way Rice Should Be: Thunder Tea
    On our most recent trip back to Taiwan last year, one of our prime objectives was to visit a Hakka village just south of Taipei in Hsinchu to sample some unique cuisine. Hakka are a Chinese ethnic group originally from the southeast coast . . .
  • The Way Rice Should Be: Khao Mok Gai (Thai Chicken Biryani)
    One of my biggest guilty pleasures is watching people eat different food around the world on YouTube. While this may sound like a creepy hobby, it’s also how I get a lot of inspiration for my cooking. I’m always on a hunt to find . . .
  • The Way Rice Should Be: Golden Milk
    One of my favorite times of the day is in the evening after dinner. My husband and I sit down on the couch and watch a movie or our favorite TV shows. During this ritual, I always make a little snack to munch on. In the winter, we . . .
  • The Way Rice Should Be: Stollen
    If you ever walk into an East Asian American’s kitchen, chances are the oven is used for storing pots and pans because baking and roasting are just not part of our culinary traditions. I too was guilty of using my oven as storage for . . .
  • The Way Rice Should Be: Taiwanese Leftover Thanksgiving Turkey Rice
    In Taiwan, every city has its own specialty food. The southern Taiwanese city of Jia Yi is most know for its turkey rice, which originated sometime after World War II when the American military, which established a base there, imported . . .
  • The Way Rice Should Be: Taiwanese Popcorn Chicken
    Fried chicken is one of my guilty pleasures and I love exploring new recipes for the various versions of this beloved dish from around the world. So far in this column I’ve shared two of my favorite fried chicken recipes, from Korea . . .
  • The Way Rice Should Be: Tu Dou Si — Shaanxi Sour & Spicy Shredded Potato
    During our trip back to Taiwan last spring, one of my prime objectives was to visit a certain Northern Chinese cuisine restaurant in Taipei. The owner and chef of the restaurant is from the Shaanxi province of China, which is a . . .
  • The Way Rice Should Be: Dan Hobuck Jun (Squash Pancake)
    “Jun” means “pan fried” in Korean. Different types of pancakes and pan-fried patties are often served as side dishes in Korean meals. In the old days, juns were only served to the royal family as a banquet food because they are . . .
  • The Way Rice Should Be: Five Spice Dougan  (Pressed Tofu)
    Tofu has become a pretty popular food in Western countries, but while the processed soybean substance is usually considered to be a meat substitute, for many Asians it’s just another ingredient to complement our dishes. . . .
  • The Way Rice Should Be: Vietnamese Baguette
    There are few things I enjoy more than the smell of freshly baked bread in the kitchen on a Sunday morning. I like to bake at least one loaf of bread a week, but no matter how many times I do it, I still get really excited . . .
  • The Way Rice Should Be: Bún Cha
    Three days before we arrived in Hanoi back in May, Anthony Bourdain — author, chef and host of the TV show “Parts Unknown” — posted a photo on Facebook of him and President Obama having dinner together in a tiny noodle shop . . .
  • The Way Rice Should Be: Vietnamese Street Food, Part 2 — Cóm Gà
    This is the second installment in Hanji O’Chang’s recipe series, inspired by her trip to Vietnam earlier this summer, on how to make Vietnamese street food using local Maine ingredients. . . .
  • The Way Rice Should Be: Bánh Mì
    Last month, when my husband and I traveled back to Asia, we spent a good chunk of our journey in Vietnam. Vietnam is a stunningly beautiful country with scenic mountains and beaches, but our main objective was . . .
  • The Way Rice Should Be: Stir-Fried Garlic Scapes (Maneuljjong bokkeum)
    If you have planted garlic in your garden, then this is probably the time of year you harvest garlic scapes and make pesto out of them. If you are looking for more creative ways to use up your scapes . . .
  • The Way Rice Should Be: Filipino BBQ
    Southeast Asia is well-known for having some of the most delicious dishes due to the region’s diverse cultural influences as well as its broad array of tropical fruits and vegetables and fragrant spices. . . .
  • The Way Rice Should Be: Zhongzi Celebrating The Dragon Boat Festival
    Growing up in South Africa and being the only Asian kid in class wasn’t always easy, particularly when it came to meal time. My Korean mom always lovingly packed a little tin box with her . . .
  • The Way Rice Should Be: Yang Nyeom Chicken (AKA Korean Fried Chicken)
    Many cultures around the world have some version of fried chicken made with varying seasonings and batter ingredients. Unless you’re a vegetarian, fried chicken is one of those . . .
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