I just love Chinese food. My favourite dish is number 27 - Clement Atlee
I would like to thank everyone who joined me today at An Chau Asian Market as part of the tour sponsored by Slow Food Buffalo Niagara International Institute of Buffalo. I hope everyone found the event informative and enjoyable. I know the owners of An Chau were thrilled to see so many new faces. As promised, here are some helpful links to assist you in continuing your adventure in the wonderful world of Asian food. The following are some sites with helpful information about the various ingredients used in Asian cuisine:
China: http://www.china-family-adventure.com/chinese-food-ingredients.html
Japanese: http://www.savoryjapan.com/ingredients.html
Korea: http://www.maangchi.com/ingredients
Thai: http://www.thaifoodandtravel.com/
Vietnamese: http://www.vietworldkitchen.com/
Asian: http://www.ming.com/food-and-wine/ming.com-guide-to-asian-ingredients.htm
Asian: http://asiasociety.org/lifestyle/food-recipes/food
The reference books mentioned were:
Bruce Cost: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Ken Hom:Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
You can find a link to Andrea Ngyuen’s “Asian Market Shopper” app here.
My Buffalo rising article on fish sauce can be found here. My blog post on Red Boat fish sauce and a link to Andrea’s recipe for nuoc cham is here. And as an extra bonus, especially for those who bought a jar of tamarind chilli paste, I also give you a link to my recipe for really great Thai inspired dressing.
Thank you all again for coming, and remember life’s too short to eat bad food.
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