By Stephanie Yuen

Whereas foodies could flock to Vancouver for dumplings and dim sum, they go away having came across a wealth of world-class Asian dishes, from sushi to sambar, bánh mì to bubble tea. East Meets West celebrates the distinct dishes from the simplest of the city's Asian restaurants.

Almost one in 5 of Vancouver's million citizens is ethnically chinese language, in addition to many Taiwanese, eastern, Koreans, Malaysians, Filipinos, Thai, Vietnamese and Indians whose cooking has prompted the neighborhood delicacies. This ebook compiles signature recipes from the city’s most sensible Asian eating places, showcasing either conventional Asian meals made with Pacific Northwest parts and sleek classics encouraged by means of Asian flavors and methods yet designed for modern diners.

A consultant to getting ready and serving Asian foodstuff plus a proof of uniqueness elements. An total advent lines the roots of Asian meals in Vancouver, and sidebars describe the hidden gem stones within the region's detailed culinary neighbourhoods, from Coquitlam's Little Korea to Richmond's Chinatown to Surrey's Little India.

Illustrated all through, this social gathering of Asian nutrition provides world-class, flavorful dishes for the house cook dinner.

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

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The biggest difference, however, is that Asians don’t use salad dressings, since the salad ingredients already hold the flavour. You may find a few salads served with a dipping sauce to further enhance the taste. Many of these salads, such as the Thai Green Papaya Salad and Japanese Marinated Spinach Salad, will be familiar; others, such as the Chinese Warm Jellyfish and Chicken Salad or the Twenty-First Century Salad, showcase newer, special recipes. Serve them family-style along with other more substantial dishes, or use them to start the meal.

Both are covered in short hairs that irritate human skin, especially when wet, so wear gloves when handling them. Taro must be cooked. Use it for roasting or deep-frying or in stews and soups. It is popular in fondue hot pots, steamed dishes and desserts, and taro flour is used to make dim sum. Tatsoi (Spinach mustard) These small, dark green, spoon- shaped leaves have a creamy texture and a mild mustard flavour that is delicious raw or cooked. Tree ears (Wood ears) A relative of cloud ears, this white or black fungus is larger, tougher and crunchier.

Having said that, some dishes, like stews and curries, taste even better the next day, once the seasoning and spices have had a chance to mingle. At the end of the meal, loosen and fluff any unused cooked rice left in the rice cooker or pot to prevent it from setting into a starchy mass. Reheated rice loses some of its original taste and texture, so many Chinese refrigerate it in an airtight container and then use it to make fried rice or congee. Other options, though less traditional, are to add it to soups or stews or to make rice pudding.

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