Inside the store, women in white aprons were steaming dumplings and handing out samples. We circled the parking lot for 15 minutes before we were able find a tiny space to squeeze into. When my daughter, Sophia, and I pulled into the parking lot a few Saturdays ago, I was shocked at the crowds. Zion Marketplace specializes in Korean food, Mitsuwa Marketplace carries a wide variety of Japanese products and 99 Ranch Market is only one in a growing chain of Chinese grocery stores sprouting up all over California, Washington, Nevada and Texas.ĩ9 Ranch Market sells such a wide variety of Asian food products, including those from mainland China, Taiwan, Japan, Vietnam, Thailand, and even the Philippines, I decided to start my adventure in Asian home cooking there. Know a great new restaurant with a wonderful pork belly dish bathed in a rich, exotically spiced sauce, or the perfect hole-in-the-wall for authentic Singapore-style Chili Crab? I’m your girl, fork - or chopsticks - in hand.īut when it comes to cooking Asian dishes at home, I admit to being a bit of a chicken, which is a shame since San Diego boasts a wealth of Asian grocery stores both large and small. I love spicy Thai curries and tart, refreshing green papaya salads sprinkled with peanuts. I will happily slurp my udon, and forgo the safety of my fork and use chopsticks to grasp a fat, slippery dumpling before dragging it through a vinegary chili sauce and popping it in my mouth. When it comes to Asian food, you can count on me to be an enthusiastic diner. The paste can be refrigerated for up to one week. Push the pulp firmly through a sieve with a wooden spoon or spatula to yield about 6 tablespoons of glossy brown paste. When cool enough to handle, rub the pulp with your fingers until the seeds are free of pulp and fibers. Use ½ cup water for every 3 or 4 tablespoons tamarind pulp and soak for 5 to 10 minutes. From “The Asian Grandmothers Cook Book: Home Cooking From Asian American Kitchens” by Patricia Tanumihardja:
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