By Lyndsey Brollini NORTHWEST ASIAN WEEKLY Mitra Raman grew up drinking buttermilk, or chaas, all the time as a child, which she described as being similar to liquefied yogurt. “First thing I ate was buttermilk rice,” Raman said. She now associates the drink with her favorite comfort foods. Longing for this food drove Raman to […]
By Nina Huang Northwest Asian Weekly In the midst of the political turmoil taking place in the United States right now, one local Iranian group has kicked off a month-long celebration of their culture through food diplomacy with the help of Tom Douglas. The first-ever bilateral event, organized by Seattle-Isfahan Sister City Association (SISCA) featuring […]
By HARMONY BIRCH The Brattleboro Reformer BRATTLEBORO, Vt. (AP) — The almost crepe-like fermented dough is a staple food all across South India, but it remains largely unknown throughout the West. Leda Scheintaub and Nash Patel are hoping to change that. Patel, whose family originates from south India, makes dosas in Brattleboro for the couple’s […]
By Tiffany Ran Northwest Asian Weekly Chef Kevin Chung is passionate about many aspects of cooking, including ramen and bread making for example, but Chung is more than just a craftsman in his trade. Upon opening 8 Oz Burger in Capitol Hill, Chung turned what was thought at the time to be a humble location […]
By Tiffany Ran Northwest Asian Weekly It’s never too early to introduce food literacy to children and families. At least that is the unofficial motto behind the Bellevue-based publisher and pop-up bookstore Readers to Eaters, founded in 2009 by husband and wife team Philip and June Jo Lee to help families explore food culture through […]
Suriya Yunosov and her family have long enjoyed samsa, filled puff pastry hand pies that can be savory or sweet, which Yunosov makes based on a family recipe.
Seattle native and chef Shota Nakajima is among a group of chefs from across the nation participating in the new Food Network show “Iron Chef Gauntlet,” where chef contestants compete for a shot at becoming an Iron Chef.
By Assunta Ng NORTHWEST ASIAN WEEKLY Do you live to eat or eat to live? My aunt often grumbles when she eats a bad meal at a restaurant. My husband laughs at me and says I am getting more and more like my aunt. I don’t get annoyed with tasteless food. But I recognize incompetent […]
4 cups (1 liter) low-sodium vegetable stock
One 8-oz (250-g) package cellophane noodles (bean thread noodles)
2 tablespoons vegetable oil
Containing easily prepared, yet flavorful recipes, “The Malaysian Kitchen” combines personal reflection, cultural perspective, and a useful introduction to Malaysian home cooking.