You are browsing the archive for Asian Archives - Food from East.

Mediterranean & Asian Foods & Recipes

Categories: Asian, Cooking tips, Mediterranean

More ...

Saffron-4,000+ Years of Medicinal & Culinary Wonder

Categories: Articles

MEDICINAL Writings of saffron spices being used as a medicine span over 4000 years and cover over 90 conditions that saffron had been used to treat. Saffron is used as a herb in both eastern and western medicine. Saffron has been used for a long time in eastern medicine. Saffron is used in Ayurvedic medicine to treat conditions such as asthma, coughs, alcoholism, acne, and skin diseases. Saffron in Unani medicine has been used in the treatment of liver, kidney and urinary infections. Saffron has been used to help cure […]

More ...

Medicinal Soups just up the street

Categories: Articles, Soup

Sun Wah BBQ is known in the Chinese and foodie communities for it’s roasted duck and pork delicacies. With their move up the street coinciding with the winter they’ve added some medicinal soups to keep the daring healthy. Below is their website: And here’s the article that alerted me of the change:

More ...

Asian Pickles

Categories: Articles, Asian

I was on a search for new flavors to add to my diet (and new snacks to have on hand while I study), when I discovered a wealth of information about Asian pickling techniques online. You can find recipes for pickles that are ready in an hour, ready in a couple of days, or that aren’t ready for months. You could salt some thinly sliced daikons and drain off the resulting water, or you could bury some vegetables in the rice bran you fermented on your own kitchen counter. I’m […]

More ...

Shark’s Fin & Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Categories: Asian, Cookbooks

Here is a review of a book by Fuchsia Dunlop’s latest bok. She details her experiences and has some comments about folk nutritional medicine in the book. What I have read is highly entertaining and insightful into Chinese cooking culture. – Enjoy – Mitch Fuchsia Dunlop’s memoir about a bid to master Chinese cooking, Shark’s Fin & Sichuan Pepper, is also an example of travel writing at its finest, says Paul Levy Shark’s Fin & Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Fuchsia Dunlop Ebury Press 16.99, […]

More ...

Proper Stir Fry Technique

Categories: Asian, Cooking tips

The Proper Stir Fry June Chua Apr 3, 2006 When my family moved to Canada from Malaysia, my mother brought on the flight her cast iron wok. The burnished, well-oiled wok has provided our family with hundreds of exquisite Asian dishes from lemongrass crab to simple, crisp fried snow peas. It’s crucial to know how to make a proper stir-fry. The key factors are: heat, cold oil and the right amount of food to stir-fry. When my family emigrated from Malaysia 30 years ago, my mother brought with her on […]

More ...