"asian cuisine" news and stories

There's going to be a lot of rice cooking going on in the kitchen this weekend for Chinese New Year, and unless you've got the technique down to steam rice in a regular pot, you're better off using an electric rice cooker.

Rice cookers range from low to high-end, with prices going anywhere from $20 to over $100 for cookers that can be described with terms like "fuzzy logic," a technology by which the rice cooker can gauge temperature and type of rice to cook rice perfectly. However, the most sophisticated, luxurious rice cooker I have come across yet -- the Ferrari of rice cookers, if you will -- is the NJ-WS10 by Mitsubishi.

The machine is sleek and black, but it's not the design that makes it the ultimate rice cooking machine. The inner pot is 100% rock solid carbon, and though I have no idea what that means, I do know that it makes this rice cooker almost $1,000.

Quite a lump of change for the perfect bowl of rice!

If you're planning a fantastic Chinese feast this weekend for Chinese New Year, don't fret one bit if you're a little (or a lot) rusty with chopsticks. You could, of course, go the way of stabbing your dumplings and winding your noodles of long life with a fork, but we have a better idea. How about some chopsticks are a little easier to use?

Now, if you're a already a professional, then you might just need your own personal set of portable chopsticks. These aluminum chopsticks slide out of a fabric pouch and snap together. Not only are they pretty, but this keeps away the problem of disposable chopsticks creating waste! ThinkGeek also has a pair that screw together.

For an even more "green" Far East feast, the Bird's Eye Maple chopsticks are perfect, which are also fastened together with their very own chopstick rest. They are available from Porterhouse Crafts for $23 for two pairs.

If you're becoming more and more into Asian foods, or are new to Asian foods, then I've just come across a cool site that serves as a decent resource, www.asiafood.org. The site has recipes, links to other Asian food resources, feature articles as well as restaurant reviews (though they seem to focus only on a few sleect places like NYC). However, the greatest information is AsiaFood's glossary. It doesn't have pictures, and the definitions are brief, but for quick information, it seems to do the drink. For example, maybe you need to find out what gamboge is. Well, it's an acidic fruit from southern India and Sri Lanka! 

AsiaFood's glossary helped me out a little today when I was trying to figure out what the heck grass jelly is.

Grains, beans, and other legumes make up a large part of the Asian diet. In fact, at the Korean market, entire aisles can be dedicated to beans alone. Koreans add beans to white rice, creating a "mixed" steamed rice. My mother did this a few times when we were kids because there are a lot of health benefits, but when we saw bowls of steamed rice tainted with giant red, purple, and black beans, we wouldn't touch it. She made two pots of rice every night after that. One with plain white rice, and one with a mixture.

Some of us may be familiar with adzuki beans after they have been cooked down to almost a paste. They beans are sweet and nutty, but they are made sweeter with the addition of sugar and honey and used as a filling in pastries like Japanese mochi and Korean dduk. Koreans also use the beans to make "jook," a sweet porridge.

More Korean market food finds:
Dae chu - Korean red dates, aka jujubes
Ume (Japanese plum) cactus honey
All-in-one packaged sahm-gyae-tahng - Korean chicken soup
Ready-steamed bahp - rice
Clam jerky
Bahn-chan bar - salad bar of Korean side dishes

With the Chinese New Year goings on around the world this weekend, it's no better time to stock your kitchen with commonly used Asian ingredients both in the pantry and in the refrigerator (right after you've purged it of all those useless gadgets). A lot of Asian foods are healthy and delicious, so if you haven't done much Asian cooking at home, let the new Year of the Dog be the year you try it.

I do a lot of Asian cooking at home, so these are a few things I like to have on hand:

• Soy sauce - I actually have a giant 1-gallon container in my refrigerator. Yes, keep soy sauce in the refrigerator. Also, if you are wary of gluten or carbs, there is wheat in soy sauce (who knew?)
• Sesame seeds - I have both regular and black sesame seeds. They taste the same to me, but the black ones add some contrast for presentation. However, there is a difference in taste between regular and toasted sesame seeds. If you buy regular sesame seeds, toast them yourself in a dry pan over medium high heat.
• Sesame oil - It's rarely used as a cooking oil, but rather, as a seasoning in marinades or added to a dish like a condiment just before serving for its fragrance.
• Rice - Short grain rice that is "sticky" when it is steamed.

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