"asia" news and stories

"The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon"
By Ann Lee
Photography by Julie Fay
Insiders' Guide -- 2006
Buy it on Amazon

Though exotic cuisines may be daunting endeavors for many cooks due to foreign and sometimes costly ingredients, "The Little Saigon Cookbook" is a clear, straightforward cookbook that sheds light on the culture while making its cuisine approachable and delectable.

Interspersed with interesting stories about Vietnamese culture and traditions, the book is a well-thought out tribute to Vietnamese foodways -- with delicious recipes to boot, ranging from the obvious dishes to lesser-known exciting ones like the Shaking Beef Salad with Watercress and Tomatoes or Pork Braised in Caramel Sauce.

See what we tested and find out whether the book's worth buying after the jump.

It took a transpacific flight, but finally last night, "The Next Iron Chef" deviated from its status as a "Top Chef" also-ran and finally started getting ... weird. Or maybe it was just the goofy opening montage of our four remaining cheftestants standing in the busy rain-slicked streets of Tokyo, crossing their arms in slo-mo and acting all alpha-dog dominant.

In any event, the show is finally getting down to its high-stakes, high-drama Japanese roots after an extended period of trumped-up, low-stakes challenges in Los Angeles. Our trio of alternately grumpy and spunky judges have come along for the ride, and eyebrow-cocking "Chairman" Marc Dacascos is no longer beamed in via satellite to bark oblique commands to the chefs -- now he can do so in person!

This week's mission was the pursuit of umami, the Japanese concept of a so-called fifth flavor -- something beyond savory -- that seems to be everywhere these days. The word was mentioned about a zillion times in the course of last night's episode, and -- surprise! -- it just happens to be the current marketing catchphrase of "TNIC" sponsor Kikkoman, whose umpteen varieties of soy sauce were littered around the challenge kitchen. The umami theme also allowed host Alton Brown a moment to do what he does best: Explain all the geeky details of how soy sauce is made.

That food chemistry lesson out of the way, it was up to our remaining pro chefs to get down to the flavor at hand, a challenge made all the more confusing in the Hattori Nutrition College kitchen, replete with weird can openers, stoves operating in celcius and ice cream makers that seemed to deep-freeze their wares to a glacier-like consistency. Asked to fill five spots of a bento box each with a different rice-based dish, the foursome didn't need to engage in the usual reality-show sabotage -- the people who arranged the kitchen seemed to do that for them.

Forget Godzilla. Beginning Thursday, Burger King fans in Japan can get a mega-sized Whopper.

Microsoft is teaming up with Burger King to release the Windows 7 Whopper, our sister site Engadget reports. The burger features lucky-number-seven stacked beef patties and stands 5-inches tall.

Keeping with the seven theme, the sandwich will sell at 777 yen (or approximately $8.50) to the first 30 customers and will be available for seven days. For customer No. 31 and beyond, the tower-o-meat will sell for 1,450 yen -- almost double the promotional cost.

[Via Engadget]

McCurry restaurant owner A.M.S.P. Suppiah and his wife. Photo: Mark Baker/AP

In a fast-food version of David versus Goliath, the owner of a small curry restaurant in Malaysia has won the final bout in an eight-year trademark battle against the world's largest fast-food giant, McDonald's.

The restaurant facing the suit operates under the name McCurry, short for "Malaysian Chicken Curry," and was the first Indian fast food restaurant to open in 1999 in Kuala Lumpur, Malaysia -- serving dishes such as chicken curry, fish head curry, naan and biryani.

McDonald's wanted sole rights to the use of the prefix "Mc" to protect its brand image but the Federal Court ruled Tuesday that the fast-food chain had no such exclusive rights.