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Must-Read: The Fortune Cookie Chronicles

YumSugar — Wed, 29 Jul 2009 09:00:15 -0700

If you've ever cracked open a fortune cookie - and I bet you have - then see this book in your future. Far more satisfying than those sugary slips of paper, The Fortune Cookie Chronicles, by New York Times reporter Jennifer 8. Lee, explores the American obsession with Chinese food, from delightful trivia to dark realities.

Considering the US has more Chinese restaurants than McDonalds, Burger Kings, and Wendy's combined, it makes sense that the cuisine comes with a stir-fry of great stories. Lee begins her journey with the tale of how the Powerball lottery was once almost brought down by a set of lucky numbers printed in dozens of fortune cookies. She follows with fun facts about the origins of the cookies, as well as of chop suey and General Tso's chicken. But this book isn't as lighthearted as you might think

Happy Chinese New Year!

partysugar — Thu, 07 Feb 2008 03:18:31 -0800

Today is the first day of the Year of the Rat. During the Chinese New Year, a special emphasis is placed on the symbology of different foods. I thought it would be fun to see how much you know about this food symbolism. I'll list an ingredient and you choose what it usually represents. Sound fun? Get started!

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Take the quiz

Fancy Fortune Cookies

YumSugar — Fri, 15 Dec 2006 14:15:34 -0800

Ever hosted a Chinese themed dinner party and wished that you could personalize the messages in your fortune cookies? Well you can! Rachel from Indiana showed me this cool little website that customizes fortune cookies. Not only can you write your own fortune, but you can also choose from a rainbow of colored fortune cookies! Wouldn't it be cute to make a Chinese menu around the holidays and have red and green fortune cookies with messages that read Merry Christmas inside? The possibilities are endless!

If there are any boys (or bold girls) out there reading this who are in serious relationships, here's a suggestion: after a romantic evening at your favorite Chinese restaurant propose in the message of the fortune cookie! It would be so adorable she/he could hardly refuse you.

Would You Eat This Taiwanese Fried Bread Sandwich?

YumSugar — Thu, 06 Aug 2009 16:00:28 -0700

Earlier this week, a new study found that different generations have distinct ideas of foods they consider to be comforting. The same goes for various cultures. In Taiwan, this fried-bread-on-fried-bread sandwich, known as sao bing you tiao, isn't just a popular breakfast item - it's also considered the ultimate in comfort food. You tiao (literally, "oil sticks" which resemble long, savory doughnuts) are sandwiched between sao bing, a flaky, sesame seed flatbread. Together, the two make a craveworthy, if greasy sandwich with a carb content that rivals Domino's Bread Bowl Pastas. In Taiwan, they're favored with a great, big warm bowl of Chinese soymilk. Would you try one?

Yummy Links: From Chinese Noodles to the Pork Party

partysugar — Fri, 29 May 2009 06:50:45 -0700

Chinese noodles are a simple and delicious meal.- Cooking With Amy
Costco is now accepting food stamps at two New York City locations. - Serious Eats
A new movie, Fresh, puts the food industry into perspective. - Epicurious
Should teens be taught more about alcohol? - Alcademics
Don't miss this crazy video of the 2009 Cheese Roll. - Eat Me Daily
Move over margarita, here's 10 other tequila cocktails to enjoy this Summer. - Chow
The latest on the frozen yogurt front: the Pinkberry Fruit Parfait. - Eater
Wouldn't you love to eat at this pork party for the ages? - The Feedbag

Monday's Leftovers: General Tso's Chicken

YumSugar — Mon, 14 Sep 2009 05:50:09 -0700

I haven't had Chinese for a while, and lately I've been craving the spicy-sweet flavor profile of that good old standby, General Tso's chicken.

Normally I order takeout at least once a week, but this month I'm on a tighter budget, so I'll take a different route and try to make a home-cooked rendition of this choice restaurant dish.

Not only am I saving money by using up the rest of yesterday's chicken, but I'm also going to lighten it up by eliminating the need for a deep-fryer - and I'll have dinner on the table in well under an hour. Make the recipe tonight.

Come Party With Me: Chinese New Year - Menu

partysugar — Tue, 05 Feb 2008 08:13:31 -0800

There are lots of traditions to consider when planning a Chinese New Year dinner. Fish, dumplings, noodles, and greens are normally consumed because they represent a sense of togetherness, abundance, and family. Apart from the fish, this menu is vegetarian friendly. Start with vegetable dumplings with a ginger scallion dipping sauce. For the first course serve the luck bringing longevity noodles. The main course is a gorgeous whole black bass with ginger and scallions. Bok choy and broccoli, shown at left, are on the side. To take a look at these tasty recipes, read more.

Vegetable Dumplings
From David Tamarkin

8 ounces firm tofu, cut into small cubes
1/4 pound shiitake mushrooms, stemmed and finely chopped
8 scallions, white and light green parts only, finely chopped
One-quarter of a head napa cabbage, shredded and finely chopped
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
Salt and pepper
1 tablespoon vegetable oil
50 wonton wrappers
Scallion-Ginger Dipping Sauce, recipe below

In a large bowl, combine the tofu, mushrooms, scallions, cabbage, soy sauce, sesame oil and ginger.
In a large skillet, heat the oil over medium heat, add the vegetable mixture and cook until tender, about 5 minutes; transfer to a bowl and let cool.
Brush one wonton wrapper with water and place 1 heaping teaspoon filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting the dough if necessary to make it stick. Pinch together the two corners of the folded edge. Repeat with the remaining wrappers.
Bring a pot of salted water to a boil. Working in batches, add the dumplings and boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon and drain. Serve with dipping sauces.

Makes about 4 dozen.

Scallion-Ginger Sauce
From David Tamarkin

1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon brown sugar
1 finely chopped scallion
1/4 teaspoon chopped fresh ginger

Combine all ingredients in a small bowl. Stir well to combine.

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Longevity Noodles
From Food and Wine

2 quarts water
5 ounces mung bean or soybean sprouts (2 cups)
1 1/2 teaspoons salt
1/2 pound fresh Chinese egg noodles
1/4 cup chicken stock, vegetable stock, or canned low-sodium broth
1 tablespoon plus 1/2 teaspoon light soy sauce
1/2 teaspoon Asian sesame oil
1 tablespoon peanut oil
One 1/4-inch-thick slice of fresh ginger, lightly smashed
1/4 pound snow peas
3 large fresh water chestnuts, peeled and sliced 1/8 inch thick

Bring the water to a boil in a large saucepan. Put the bean sprouts in a strainer, lower it into the boiling water and blanch the bean sprouts for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.
Add the salt to the water in the saucepan and bring it back to a boil. Add the noodles and cook, stirring, for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water; drain. Rinse again then drain, lifting them to separate and dry the strands.
In a small bowl, combine the chicken stock with the soy sauce and sesame oil to make the sauce.
Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.
Stir the sauce, add it to the wok and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 1 1/2 minutes. Transfer the noodles to a platter and serve at once.

Serves 4.

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Whole Black Bass with Ginger and Scallions
From Bon Appetit magazine

1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
1/4 teaspoon sugar
1 tablespoon peanut or vegetable oil
Special equipment:
a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan
heavy-duty foil
a well-seasoned 14-inch flat-bottomed wok

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

Serves 8.

Make Ahead: fish can be prepared (but not steamed) 6 hours ahead and chilled, covered.

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Bok Choy with Broccoli
From Everyday Food magazine

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely grated
1 to 2 tablespoons soy sauce

Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
In a large skillet, bring 1/2 cup water to a boil. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes.
Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.

Serves 4-6.

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Come Party With Me: Chinese New Year - Drinks

partysugar — Thu, 22 Jan 2009 12:30:25 -0800

For a large dinner party select a specialty cocktail that can be made in advance and in a large batch. This recipe for a white wine sangria gets an Asian twist with the addition of canned lychees and sake. It will pair perfectly with spring rolls and Chinese noodles.

To make it a truly festive celebration stock up on Asian beer (Tsingtao is a nice option) and good sipping sake (I like Sake One's selection). To check out the recipe for the shinsei sangria, read more.

Shinsei Sangria
From Food and Wine Cocktails 2008

Ingredients

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
One 750-milliliter bottle sake
Ice

Directions

In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours.
Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees.
Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses.

Makes 18 drinks.

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Chinese Chicken Salad Two Ways - Beginner and Expert

partysugar — Fri, 25 Apr 2008 11:31:19 -0700

When the weather warms up, I crave fresh, flavorful dishes like Chinese chicken salad. It makes a great meal because it's filling, crunchy, and delicious.

Every home cook should master a couple of basic salad recipes, and since Chinese chicken is so popular, it's a great dish to add to your repertoire.

I've found two recipes - both are straight forward, simple, and scrumptious - for you to check out so read more.

Beginner Chinese Chicken Salad
From Better Homes and Garden magazine

Ingredients

1/4 cup water
3 tablespoons rice wine vinegar or white wine vinegar
1 cup sesame tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons finely chopped beni shoga (pickled ginger), drained, or 1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 teaspoon pepper
4 cups shredded Chinese (napa) cabbage or lettuce
2 cups shredded cooked chicken or turkey
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepper cut into julienne strips
1/2 cup sliced green onions
1 3-ounce package low-fat ramen noodles

Directions

For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions.
Remove seasoning mix from ramen noodle package; save for another use.
With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately.

Serves 4.

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Expert Chinese Chicken Salad
From Food and Wine magazine

Ingredients

1 whole, bone-in chicken breast with skin (1 1/4 pounds)
4 scallions, 1 thinly sliced
One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger
Salt
3 tablespoons vegetable oil, plus more for frying
8 wonton wrappers, cut into 1/3-inch strips
3 tablespoons unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons soy sauce
Freshly ground pepper
3/4 pound baby bok choy, stems halved, leaves left whole
2 cups mizuna (1 ounce)
1 cup mung bean sprouts (3 ounces)
1 medium carrot, julienned
1 tablespoon chopped cilantro
1/4 cup chopped roasted salted peanuts

Directions

In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim.
Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes.
Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve.

Serves 4.

Make ahead: the poached chicken breast can be refrigerated overnight. The fried wonton strips can be stored overnight at room temperature.

One Serving 386 cal, 24 gm fat, 4.0 gm sat fat, 16 gm carb, 3 gm fiber.

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Dr Pepper Celebrates Guns N' Roses Release With Free Sodas

YumSugar — Fri, 21 Nov 2008 13:00:18 -0800

Update: Dr Pepper is extending its promotional offer through 6 p.m. EST on Monday, Nov. 24.

Earlier this year, Dr Pepper announced that it would be giving a free soda to "everyone in America" Guns N' Roses album Chinese Democracy, 17 years in the works, arrived anytime in 2008. This Sunday, Nov. 23, the agonizing wait will finally be over, and the people will have their Chinese Democracy - as well as a free Dr Pepper.

Dr Pepper has been behind the efforts of lead singer Axl Rose from the beginning. “We never thought this day would come," said Tony Jacobs, Dr Pepper's vice president of marketing, "but now that it's here, all we can say is: The Dr Pepper's on us."

To find out how you can get free Dr Pepper, read more.

On Nov. 23, visit Dr Pepper and register online to receive a coupon for one free 20-ounce Dr Pepper. You will receive the voucher, redeemable wherever Dr Pepper is sold, within 4 to 6 weeks.

Will you be redeeming your free soda? Do you commend Dr Pepper for its cool promotion, or think that it's another silly marketing ploy?

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