East Meets West: Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants

East Meets West: Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants

Stephanie Yuen

Language: English

Pages: 225

ISBN: 1553658639

Format: PDF / Kindle (mobi) / ePub

While foodies may flock to Vancouver for dumplings and dim sum, they leave having discovered a wealth of world-class Asian dishes, from sushi to sambar, bánh mì to bubble tea. East Meets West celebrates the distinctive dishes from the best of the city's Asian restaurants.

Almost one in five of Vancouver's two million residents is ethnically Chinese, as well as many Taiwanese, Japanese, Koreans, Malaysians, Filipinos, Thai, Vietnamese and Indians whose cooking has influenced the local cuisine. This book compiles signature recipes from the city’s best Asian restaurants, showcasing both traditional Asian foods made with Pacific Northwest ingredients and modern classics inspired by Asian flavors and techniques but designed for contemporary diners.

A guide to preparing and serving Asian food plus an explanation of specialty ingredients. An overall introduction traces the roots of Asian food in Vancouver, and sidebars describe the hidden gems in the region's distinct culinary neighbourhoods, from Coquitlam's Little Korea to Richmond's Chinatown to Surrey's Little India.

Illustrated throughout, this celebration of Asian food presents world-class, flavorful dishes for the home cook.

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vegetables. Clean cutting boards with a mild detergent and warm water, rinse them well and towel dry them before and after use. Some Asians also maintain a separate board for cutting cooked foods. Thick wooden boards are most popular, but bamboo and plastic ones are fine, too. 12/02/01 9:48 AM 3. Timing Serving all your dishes at once requires planning. Start the braised and stewed dishes well ahead of time. Steam the rice while you’re making the quick-cooking recipes. For stirfried,

minutes until sugar dissolves completely. Transfer this dipping sauce to a sauce bowl and set aside. Cut prawns into ½-inch pieces first, then chop and grind them into a paste with a heavy knife or cleaver. Transfer to a medium bowl and add the remaining ½ tsp salt, ½ Tbsp sugar, potato starch and baking powder and mix well. Lightly dust a clean work surface with cornstarch. Spoon 1 Tbsp of the prawn mixture into one hand and roll it between your palms to a make ball. Press the ball into a

American and Asian flavours and traditions in deeply unusual and delicious sweets. Forget fortune cookies—these are the real Asian desserts! EMW_Interior.FINAL.indd 184 12/02/01 9:49 AM 187 Deep-Fried Sesame Balls with Red Bean Paste 189 Golden Kabocha with Walnuts and Honey 190 Green Tea Tiramisu desserts 186 “Lovely Lady” Special Bubble Tea 192 Custard Dumplings 194 Mini Ice Wine Moon Cakes EMW_Interior.FINAL.indd 185 12/02/01 9:49 AM chef denniS l a m · de S S ert dy n a S t y

flavour and is a staple all-purpose seasoning. Black bean sauce is made with fermented black beans and is salty, briny and slightly bittersweet. It is used to season Chinese and Filipino dishes. Garlic and chili bean sauce is a brown bean sauce spiced with crushed garlic and chilies. Thai, Mandarin and Taiwanese cooks use it as a condiment or a seasoning. Sweet bean sauce is the ground bean sauce made with more sugar added and can replace hoisin. Bean curd (Tofu) Coagulated soy milk that has been

Chinese cooking, especially with poultry dishes. Mirin A sweet Japanese rice wine similar to sake but with less alcohol. It is commonly used for cooking and seasoning. Miso A traditional Japanese seasoning paste made from fermented soy beans, rice or barley with salt and fungus and used to flavour sauces and soups. The most popular variations are shiro (white) miso made mainly from rice and barley and aka (red) miso made mainly from steamed soy beans and aged for a long time. Nam prik (Nam phrik)

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