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Pickles and Tea Main Course

Consider the Bowl

03 Jun, by Smithsonian Asian Pacific American Center in Comfort food, Cook books, Main Course, Recipes, Tips and techniques

In Asian cuisine, the bowl is ubiquitous as a receptacle for food. In Japanese tradition, donburi refers to both the dish and the oversized bowl that contains the rice topped with various ingredients.   Korean bibimbap comprises a bowl of rice topped with an assortment of kimchi, seasoned...

“The Food of Taiwan” and Taiwanese Red-Braised Pork Belly (红烧肉) Recipe

29 Apr, by Smithsonian Asian Pacific American Center in Braising, Chinese, Cook books, Entrees, Food traditions, Main Course, Pork, Recipes, Taiwanese

Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Fortunately, I came across The Food of Taiwan—Recipes from the Beautiful Island (Houghton Mifflin Harcourt, 2015) by...

Ann Mah’s “Kitchen Chinese,” a Q+A, and Salt and Pepper Shrimp

20 Dec, by Smithsonian Asian Pacific American Center in Chinese, Main Course, Recipes, Salad

Ann Mah’s debut novel, Kitchen Chinese: A Novel About Food, Family and Finding Yourself, has all the ingredients for a successful chick lit novel. It’s an easy, breezy read. It has a lovable heroine--Isabelle Lee--who has her flaws yet  emerges victorious. And it offers so...

Indonesian Folk Songs and Spicy Eggplant (Terong Belado)

16 Aug, by Smithsonian Asian Pacific American Center in 30-minute meal, Appetizers, Indonesian, Main Course, Pan-frying, Recipes, Sides, Vegan, Vegetable, Vegetarian

  Two weeks ago, I attended an event to celebrate Singapore’s 47th birthday that fell on August 9th. By some strange turn of events, I was roped in to lead a few songs in the requisite sing-a-long sessions. We sang popular folk songs like "Burung Kakak Tua,"...

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