Eating China: Best Chinese dietary advice

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Best Chinese dietary advice Jun 10th 2011, 18:46 We are so constantly bombarded by the media with conflicting, seesawing dietary advice that I usually just tune out. That is easier to do once you realise that 90 percent of it is coming from someone trying to sell you something. More and more I think back to what our mothers and grandmothers told us. Not all of it was good ('finish everything on your plate,' for instance), but at least it was simple and well-meant. The best dietary advice a Chinese grandmother would give you is, eat only until you are '7 parts full' (70 percent full). What makes more sense than that; what could be simpler (in theory, if not practice)?

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Eating China: Briton promotes Taiwanese bubble tea

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Briton promotes Taiwanese bubble tea Apr 26th 2011, 02:27 Me, I'm not really a fan. I can't decide if it's a food or a drink. Assad Khan, on the other hand, loves it so much he opened his own store selling Taiwan bubble tea in London. read story

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Eating China: Yikes! There is a giant yellow rabbit on the road

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Yikes! There is a giant yellow rabbit on the road Apr 30th 2011, 12:42 Really. It has been there in Taichung, Taiwan since the Chinese New Year celebrations, and now, as I finally have a working camera again, I have the evidence. Just in time too, as the rabbit was gone a couple of days later, presumably dragged off prematurely (the Year of the Rabbit is not even half over yet) to join the giant stick and cloth tiger from last year. There is plenty of interest in all things rabbit this year, especially in buying cute little baby bunnies. The Taiwan Government is getting in on the act too. With one of the lowest birthrates in the world, Taiwan has been in a baby slump for years. This year the Government is using the symbol of the rabbit to encourage baby making. Couples, it says, should "feel the energy of the rabbits," a statement I assume is a decorous way of saying, go forth and 'breed like rabbits.' Unlike in Australia, the land of my birth, where rabbits have run riot for a hundred years, wild rabbits are a rare sight in Taiwan – I have only ever seen one, and that was the hare I caught in my headlight beam on an isolated mountain track. That was likely the formosan hare (Lepus sinensis formosus) photo and more info here, as far as I know that is the only wild rabbit/hare in Taiwan. Unlike rabbits hares do not reveal their presence by their telltale housing (they don't live in burrows), and they are nocturnal, which of course make them harder to spot. But apart from that their just don't seem to be many stories of encounters with hares; it was hard enough just to find a single photo on the internet (above link), so I wonder if it is not just the humans that are less than prolific procreators – perhaps even the rabbits of Taiwan are not breeding like rabbits?

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Eating China: For a simple, filling, and spicy dish try ants

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

For a simple, filling, and spicy dish try ants May 6th 2011, 08:07 Home by myself last night. Didn't want to eat out. Didn't have much in the fridge. But when I poked around a bit to find some leftover mixed pork tucked away in the back, and a bag of mung bean noodles in the pantry, only one dish sprang to mind: ants climbing a tree. It is a well-known Chinese dish of Sichuan origin. The main ingredients are minced pork, and mung bean noodles. If you cook regularly you will likely have most of the minor ingredients already. It is easy and quick to make: even though you need to marinate the meat mix for a while, you can be sitting down to eat 45 minutes after you start. Like a lot of Chinese dishes it does not require military precision to end of with tasty food; you can add or vary ingredients a bit (for example, my recipe calls for chicken stock, I didn't have any, so I used beef; not as good but good enough). Everyone I have ever cooked this dish for seems to like it, even those who normally avoid spicy food. Try it: recipe for Chinese ants climbing a tree

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Eating China: Fried radish cake with pork and mushrooms (肉燥蘿蔔糕) yum

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Fried radish cake with pork and mushrooms (肉燥蘿蔔糕) yum Jun 27th 2011, 04:47 With the help of a Chinese cookbook and some advice from a friend, this week we made our first radish cake. This version is not like the commercially prepared white radish cake of breakfast shops in Taiwan. This is a homestyle recipe with ground pork and shiitake mushrooms. Apart from the shredded radish strips not being quite soft enough so that they melded into each other to form a complete mash, the dish came out really well. It was also easier than I thought. The second attempt a couple of days later was perfect. Once I have finished writing up the recipe I will post it here in a day or so. Next radish project: The plain white version.

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Eating China: Confucius say, "Insect no bite poison vegetable."

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Confucius say, "Insect no bite poison vegetable." May 25th 2011, 16:19 It is a sadly homogenous world when supermarkets cannot sell vegetables with a few insect bites, even for a steep discount. It is not because they are not allowed to, it is because consumers won't accept it. We are so used to uniform-looking supermarket shelf produce – as if it has been stamped out at a sheet metal factory – that anything less seems like a defect. Surely a couple of holes in a cabbage or a lettuce leaf is the easiest way to verify that it is not saturated in chemicals?

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Eating China: Obama and Aussie PM at loggerheads over Vegemite

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Obama and Aussie PM at loggerheads over Vegemite Mar 10th 2011, 11:20 Barack Obama turns on the charm as he introduces Julia Gillard, the Australian Prime Minister, but the whole episode nearly spills over into a major diplomatic incident when he attacks Australia's culinary gift to the world, Vegemite.  Watch video

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Eating China: Taiwan maltose biscuit sandwich

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Taiwan maltose biscuit sandwich Jun 1st 2011, 11:56 I was once asked by someone who had visited Taiwan, what local snacks or desserts there were that would satisfy his sweet tooth (Chinese sweets being considerably less sweet than Western), and I was at a loss. Not any more. This is a maltose cookie (麥芽餅), a Taiwan snack that we bought from an elderly vendor stationed next to a toilet block in Daken, Taichung. It is as sweet as honey, and unless you too have a sweet tooth it is probably best eaten with a cup of coffee or a white tea. He spread maltose (like a harder version of treacle) on a traditional hard biscuit, then sprinkled chopped coriander, peanut powder, and plum powder (meizi fen) on top, before sandwiching it with another biscuit.

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Eating China: Taiwan trains get dining upgrade

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Taiwan trains get dining upgrade Mar 31st 2011, 14:29 The bian dang or Taiwanese bento, is boxed, takeaway food, typically rice with meat and vegetables, and soup on the side. The best ones – and they can be very good – you make up yourself from a wide range of dishes sold in cafeterias. The Taiwan Railways has been selling their 'famous' version on station platforms and from carts on trains for decades: rice, pork, vegetables, an egg, and a slice of Japanese style yellow pickled radish. No choice of meat or veges, no soup. 'Famous' perhaps, but their meals are a bunch of overcooked crap that is in no way improved by the hours it sits stuffed in the box before anybody eats it (lunchbox photo). Unfortunately, it has always been hard to convince Taiwanese that fame and quality are not synonyms. The pull, if there is one (and let's face it, unless you bring your own food, once you board a train their bian dang is the only game in town), of the railway lunch boxes is a nostalgic appeal that harks back to days long gone when the country was poor, life was simpler and riding the rails with a box of takeaway food on your lap was an event to be treasured. Now according to this story Taiwan Rail have updated their lunch boxes, promising nutritious food, and even choices. That is good news but still I hope they don't ever completely nix the classic lunch box. I have been Taiwan-side long enough to know that the Taiwan train journey would not be the same without that second-rate traveller comfort food.

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Eating China: Donkey for the pot

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Donkey for the pot Apr 10th 2011, 11:20 I knew there were plenty of donkeys in China – the sight of rawboned animals pulling carts is still common in the north – but only recently did I find out just how many: seven million, more than any other country. The donkey's value as a workhorse however has never completely spared it from the butcher's block. Indeed, the regard with which donkey meat is held in some areas is encapsulated in this saying: "In heaven, dragon meat, on earth, donkey meat." (天上龍肉，地上驢肉上). In other words, only God in heaven can eat meat more delicious. According to E. N. Anderson donkey was commonly eaten during the Song Dynasty (960–1279). In the past most donkey meat came from animals at the end of their working life – meat guaranteed to be about as tender as pine bark, unless stewed for a long time. These days with motorised transport, the donkey's value as a cart animal or beast of burden is not what it once was, and the donkey is increasingly raised for the pot, its flesh selling for higher prices than beef or mutton in Beijing markets. I have eaten donkey meat many times on trips to Shanxi, and it is flavoursome, and perhaps depending on how it is cooked, is redder than beef or mutton. I remember eating on two or three occasions a cold, jellied meat dish, a donkey aspic, that was excellent. There are many other dishes including a donkey sandwich, (which sounds delicious), stewed donkey, and as with other animals, most parts of the donkey are eaten for food or medicine.

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Eating China: "The vegetarian egg rolls were meaningless …"

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

"The vegetarian egg rolls were meaningless …" May 23rd 2011, 07:12 I don't normally say much about restaurants, especially when they are not in China or Taiwan, but this brief, damming commentary on a Chinese restaurant in LA, made me cackle. It seems to fit into that category of eateries that are so bad they are worth going to for the enduring anecdote they provide. Here's the full quote: "The vegetarian egg rolls were meaningless, the dumplings were wrapped in near-raw dough, the soup was cold, the shrimp were over-cooked, the fried rice tasted as if it were days old and warmed up." more

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Eating China: Eating meat sliced from a live donkey – true or urban myth?

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Eating meat sliced from a live donkey – true or urban myth? Apr 20th 2011, 14:56 Reading recently about donkey meat I came across disturbing 'reports' that there is a practice in China called huo jia lü (活家驢). A donkey is tethered on the ground, a patch of hair is removed, slices of meat are cut from the live animal's body, and then eaten. All the while of course, the poor animal lies braying in agony. See these sites (you'll need to scroll down): The 6 Most Sadistic Dishes From Around The World, Top 10 Foods From Around The World You Could Not Pay Me Enough Money To Eat A horrendous story, but is it true? There is nothing on either of these sites to indicate anything more than the regurgitation of sensational rumours – no credible source, or eyewitness reports. Of the two photos, one shows a donkey tethered on the ground, and nothing more; the other shows clearly a donkey being slaughtered; hardly evidence of slicing meat from live donkeys. This article, Recipes for cruelty, appears somewhat more credible as it at least sources its claim. That source, Shanghai 'gastronome' Jiang Liyang, says the practice, "still persists among farmers in some villages in Henan and Hebei provinces. The legs and head of a donkey were held by cords fixed to five poles. The diners could choose meat from whichever part of the donkey they wanted. A butcher would pour boiling water onto the part selected, remove the hair and cut the meat off while the donkey was still alive. The process was similar to an ancient torture called "ling chi", to put a person to death by slow dismemberment." But again, where is the evidence? And, even in the event that the taste of these farmers of Henan and Hebei runs to such exotica, they must surely be wealthy if they can afford to waste a valuable work animal. Even if old and unable to work, a donkey would fetch good money if sold to a butcher. I put the question to the UK-based The Donkey Sanctuary, which promotes donkey welfare in many countries including China. They are an organisation you would expect to have a built-in highly sensitive radar for this kind of misbehaviour, but they have never seen or heard of such a practice. And with that, I would like to be able to file this story in the urban myth category, but in the interest of truth let's cast the net wider: has anybody seen or heard of people eating meat sliced from a live donkey in China? Post a comment or email me: stephen.jack at me.com * Ling chi (凌遲) is also known as 'death of a thousand cuts.'

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Eating China: May 10 2011Fabulous fact about the eating habits of rabbits

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

May 10 2011Fabulous fact about the eating habits of rabbits May 9th 2011, 17:33 This is a bit off the topic of Chinese food, but after my post about rabbits last week I did a little more research – OK, 'research' may be over-stating it; I looked up my son's Dorling Kindersley Children's Illustrated Encyclopedia to find this in the Rabbits and Hares entry:  "Rabbits and hares have an unusual method of double digestion. They eat food, digest some of it, expel soft droppings, and then eat these to obtain more nutrients. Finally they leave small, hard pellets on the ground." Who knew the diet of rabbits was so interesting?  And then, in the quote, there is the use of that lovely euphemistic expression, to 'expel.' I tell you what, tomorrow, God willing, there will be no crapping, shitting, or even taking a poo; I shall enter the Cistern Chapel and undertake an expulsion.

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Eating China: Dried Chinese radish

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Dried Chinese radish Jun 19th 2011, 07:53

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Eating China: Working donkey in China

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Working donkey in China May 15th 2011, 16:14 When I wrote here recently about donkeys in China, I needed a photo to go with the post. I knew I had photographed donkeys in China, but could I find the images? I only happened on this donkey photo today while searching my computer (in vain) for a photograph of a radish. This picture of a donkey pulling a cartload of Chinese cabbages was taken in the town of Hunyuan in Shanxi province. At the time I was on my way to Mount Heng, the famous Taoist mountain.

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Eating China: Ever wonder how a rice cooker works?

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Ever wonder how a rice cooker works? Jun 7th 2011, 03:48 I have been using rice cookers for years and thought I knew how they worked until someone asked me to explain, and I found my tongue in a fumble trying to find the words. This site to the rescue: How rice cookers work

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Eating China: Recipe for radish cake with pork and mushrooms

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Recipe for radish cake with pork and mushrooms Jun 27th 2011, 04:49 If you have eaten the popular commercially prepared version of radish cake in Taiwan or China, don't expect this to look or taste like that. Although you use four cooking methods (frying, simmering, steaming and frying) to complete the dish, it is fairly easy. Here's the recipe. 10–12 servings Ingredients 600 g (1.3 lb) daikon radish 6 dried shiitake (black) mushrooms 200 g (11.5 oz) minced pork 10 cloves shallots 900 ml water 3 tablespoons oyster sauce 1 tablespoon sugar ½ tablespoon salt ½ tablespoon white pepper ½ tablespoon five spice powder 300 g (11.5 oz) rice flour Vegetable oil Method Peel, and grate radish finely, put aside. Soak mushrooms until soft. Clean and trim stalks. Cut into short, thin strips. Cut shallots into short, thin strips. Heat some oil in a wok, add mushroom and shallots, and stir-fry at a medium heat for a few minutes until fragrant. Add minced pork, and continue to fry until brown. Add oyster sauce, sugar, salt, pepper and five spice powder. Fry for 2 minutes. Add radish to wok, mix in, continue to fry at medium heat until radish threads are soft (10–15 minutes). Add 500 ml of water, stir, bring to a boil, cover and simmer for 2 minutes. In a large bowl, add 400 ml of water to rice flour, mix till smooth. Add to wok gradually, while continuing to stir as mixture thickens. Lightly grease a large pan. Place mixture into a pan. Sprinkle a little water on top of mixture and smooth it down with the back of a spoon. Steam for 40 minutes. Allow to cool before running a rounded knife around the inside edge of the pan and carefully turn the cake out onto a cutting board as you would for a sweet cake. Cut cake into 1 cm (1/2") slices, then cut into manageable size pieces for the frypan. Heat a tablespoon of oil in a flat frypan, and fry radish cake on each side until golden brown and crisp. Serve as is or with chilli or soy sauce.

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Eating China: Dragon Boat Festival, again already!

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

Dragon Boat Festival, again already! Jun 2nd 2011, 16:28 Monday, June 6 is the Dragon Boat Festival (端午節 duān wǔ jié). God, it only seems like a few months since they held it last time. Next thing you know they will be holding it every year. It is a public holiday in Taiwan which makes this weekend a long one. I won't be making zongzi this year as I will be riding up to Wushe on my bicycle. Read about the origin of Dragon Boat Festival: Dragon Boats and Rice Dumplings or make your own traditional Taiwanese zongzi

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Eating China: That the Chinese radish has a milder bite than its European cousin is immaterial as radishes give up their heat when cooked, and Chinese rarely eat any vegetable raw.

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

That the Chinese radish has a milder bite than its European cousin is immaterial as radishes give up their heat when cooked, and Chinese rarely eat any vegetable raw. Jun 17th 2011, 00:43 Best known by its Japanese name, daikon, the Chinese radish* is an important vegetable in Chinese cuisine. This elongated, carrot-shaped radish (Raphanus sativus L.) is thought to have been developed in China after Western radishes were introduced, perhaps as early as 500 BC. Normally white-skinned – though it can be green or other colours – the Chinese radish can grow up to two or thee feet in length. It is used fresh in soups and stews, and made into radish cake, a popular fried breakfast dish, and a standard on any dim sum menu. But as much of the radish crop is sun-dried to an unrecognisable rubbery-looking brown, diced into small pieces, and perhaps pickled, its presence in dishes or condiments is not always apparent. Radish leaves are eaten occasionally also. The European radish is largely thought of as a spicy raw salad ingredient. That the Chinese radish has a milder bite than its European cousin is immaterial as radishes give up their heat when cooked, and Chinese rarely eat any vegetable raw. To the Chinese, carrots are known as 'red radishes,' though the radish and the carrot share no lineage. To further distinguish it from a carrot, a radish is sometimes called a 'white radish.' In China radishes and turnips are often confused, understandably enough considering that they share the same name: luobo (蔔糕). Turnips are found in Chinese cuisine far less than radishes. *Also known as Japanese radish, Asian radish, Oriental radish.

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Eating China: test

Eating China Learn about Chinese cuisine. With interesting snippets, cooking tips, blog, and authentic dishes from China and Taiwan.

test Sep 20th 2011, 07:37 test test test

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Pork With Bitter Melon

Salted Chinese black beans are more than able to hold their own against the strong flavor of bitter melon in this flavorful stir-fry. This recipe for Pork With Bitter Melon has been reader-rated at 5 out of 5 stars.

Cold Lemon Chicken

This recipe comes from Doug, who writes: "A perfect dish hot weather dish, it gives a sumptuous cold lemon chicken dish, with a bite. I never fail to get compliments on this dish, every time I serve it." Cold Lemon Chicken

My Library Reads No. 17

My Library Reads is a spotlight on the library books that I have read during the previous week. This is not a post on what books I borrowed but books that I read. Since I don't review library books, this is a way to still be able to showcase them on my blog.

BTW, if anyone knows of another meme that is like this on another blog, could you please let me know? I don't know of any myself, but if there is one already in place, I'd like to give credit where credit is due!

Library Books read from 7/3/11 - 7/10/11

Back When You Were Easier to Love by Emily Wing Smith (Dutton Juvenile, 4/28/11)

YA - Even if I didn't have to read this book for the YA Contemps challenge, I still probably would have picked up this book based on the cover alone. Having worked in a library, I love those stools and the cartoonish cover with books calls out to me. And the story does start off with a love of books, libraries and bookshelves!

It's all too easy for me to say negative things about Joy's relationship with Zan and how it borders on obsessiveness. But then I remember when I was that age and acted exactly the same way. Oh how much we've grown. I loved how her relationship with Noah changes throughout the book and I wish the both of them well. Road trip stories always fascinate me because when you have to be with a person for so long of a time in such a little space, you really get to know the person. I did laugh when Joy tries to focus on something to get over Zan and she chooses a minute physical imperfection because that's something I used to do too (that sounds horrible but usually it was a very minor thing, like toenails).

Something I found interesting in this book was how much of the Mormon faith is mentioned throughout the story. Joy talks a lot about her faith, the rules of Mormonism and the fact that those who are not of the faith can be seen as outsiders. I never felt that I was being preached at. In fact, I became more curious about the fact that they weren't allowed to drink caffeinated sodas or coffee. I just found it interesting that a lot of YA readers seem to be ok with talk about the Mormon faith in books but not with Christian fiction YA books.

Overall, a fun read and I look forward to more from Smith.

Beef Fried Rice

Tender strips of marinated beef lend flavor to the heating rice in this quick stir-fry dish. Beef Fried Rice makes an easy main dish for two, or a side dish for four.

Ground Beef Fried RiceVegetable Fried Rice Learn More About Fried Rice More Fried Rice Recipes

Beef Fried Rice photo ? copyright 2011 by Rhonda Parkinson, licensed to About.com, Inc.

On a Stick Cookbook Giveaway (Signed)

I have been a fan of Matt Bites for the longest time. I remember when I first started blogging, I would just gawk at Matt’s gorgeous food photography and secretly wished that one day I could be half as good as him. Fast forward a few years, Matt Armendariz is now a cookbook author; his first cookbook “On a Stick” is fun, casual, and absolutely perfect…

I sent an email to Matt and asked if he would be interested in a giveway. He said YES! and mailed me a signed copy of “On a Stick”—a cookbook with dozens of delightful recipes for party?food, street-cart food, junk food, and more.

To enter to win, just leave a comment below. To maximize your odds of winning, you can leave a comment every day (one comment per day strictly enforced), plus the bonus entry below:

Two Bonus Entries:

Like Rasa Malaysia?on?Facebook.?Leave 1 bonus comment for this.Follow Rasa Malaysia on Twitter. Leave 1 bonus comment for this.

This giveaway opens to?US and Canada residents only and closes on July 31, 11:59 pm PST. Winners will be randomly selected and announced on August 1, 2011. Good luck!

Pork With Bitter Melon

Salted Chinese black beans are more than able to hold their own against the strong flavor of bitter melon in this flavorful stir-fry. This recipe for Pork With Bitter Melon has been reader-rated at 5 out of 5 stars.

Hoisin Ginger Burgers

Hoisin Ginger Burgers are loaded with Asian seasonings (including hoisin sauce, sesame seed oil and cilantro), and served on a toasted brioche roll. This creative burger recipe took first place in Marx Foods "Build the Best Burger contest."

More Asian inspired summer recipes:

Book Review: "Heart of Lies" by Jill Marie Landis

Summary from BN.com: Raised in a tribe of street urchins, Maddie Grande was taught to be a thief and beggar on the streets of New Orleans. But Maddie doesn't know her real name or where she came from. Raised by Dexter Grande, Maddie and her twin 'brothers' have recently left New Orleans and moved to the bayou. The twins are rarely there, but Maddie has come to love the swamp. She has learned to fish and trap and sell pelts at the local mercantile.Maddie longs to change her life but knows that her brothers will never give up their lawless ways. When they kidnap the daughter of a wealthy carpetbagger, the twins force Maddie to hide the precocious eight-year-old while they return to New Orleans to wait for notice of a reward.Pinkerton agent Tom Abbott is assigned to the kidnapping case in which Maddie has become an accomplice. In a journey that takes them to Baton Rouge, a mutual attraction becomes evident, but Tom and Maddie cannot trust each other.Will Maddie ever discover who she is? Will her real family ever find her? Will Maddie and Tom listen to their hearts? Or will they choose honor over love?

After being highly impressed with the first book in this series as well as the fact that I am traveling to Louisiana this week, I had looked forward to the second book the Irish Angels series. Unfortunately this book fell short of my expectations. While there is material that I found highly interesting, most of the story seemed to go the way of both traditional romances or Christian historical romances. I didn't feel as if I got to know Maddie as well as I had Laura from the first book.

I felt Maddie's and Tom's relationship to be extremely rushed. I didn't feel this from Maddie's end so much as I did Tom's. I mean he's known her for a few days and already he wants to smell her hair or kiss her? He knows nothing about her but is already falling in love? Also I felt too much emphasis was placed on Tom's position as a Pinkerton agent. I feel that authors tend to use this label too often to make their hero be able to get in places normal people can't. From what I've studied, the agents didn't have all the prestige or privileges they tend to have in books.

I did find the plight of the street children to be fascinating and disturbing at the same time. It's extremely sad to hear about what happened to orphans and those who were unwanted. I have always found society's views on orphans to be disheartening especially when they are treated as if it is their fault their parents are dead. What Maddie did to make the children "forget and change" is psychologically horrifying and the ramifications of her actions continue to haunt her. I wish more emphasis had been placed on that part of the story as opposed to the romance.

Overall, it was a less satisfying read but still interesting. The culture is interesting and for the most part, the plot is unique in Christian fiction. I am looking forward to seeing the rest of Laura and Maddie's siblings being rediscovered so I will continue reading the rest of the books in the series.

Heart of Lies by Jill Marie Landis is published by Zondervan (2011)

This review copy was provided by the publisher

Other books in the Irish Angel series that I have reviewed:

Heart of Stone (Book 1)

Book Review: "The Blessed" by Ann Gabhart

Summary from BN.com: It is 1844 and Lacey Bishop's life is a tangled mess. Estranged from her own family, at age 16 she went to work for a preacher and his wife. When his wife died, the preacher convinced Lacey that the only decent thing to do was to marry him. That way she could continue to act as mother to the little girl who was left on his doorstop. But Lacey never expected he would decide to take them all off to a Shaker village. There she's still married but living in a community that believes marriage is a sin. And to make matters worse, she finds herself drawn to Isaac Kingston, a man who came to the Shakers after his young bride died. But of course any notion of love between them is only a forbidden dream. How will Lacey ever find true happiness?

Books about the Shakers are a genre that I have difficulty reading about. I highly disagree with their theology. Everything that they believe is something that I find fault with. I feel that they took words from the Bible and changed them to make their religion work. I especially disagree with their views on marriage because the argument is not strong enough. I honestly feel that Mother Ann probably couldn't find a husband hence why she started the belief that men and women should stay separate. Also in all these books about the Amish, it frightens me as to how many men force their families to become Shakers and leave their wife but won't divorce her. To me that is highly selfish and their choice to remain celibate and away from women makes one suspicious.

And yet I keep reading these books for some reason. Well that reason is probably that Ann Gabhart's writing keeps drawing me to these stories. Her stories are well written even if I don't agree with the content. I don't feel as if Gabhart endorses the Shakers' beliefs nor is the reader supposed to walk away from the story wanting to switch over and become one. Unlike most Amish books, the Shakers are not romanticized or shown as the ideal way of life. In fact this book goes out of its way to show how wrong the Shaker thinking is and how their beliefs can cause harm. I feel like there's so much that they were missing out and instead of enjoying the benefits of their faith, instead they chose a different path.

This book is classified as a historical romance but to be honest that romance only takes place for the last few pages of the book. Therefore I feel like it's categorized incorrectly because if someone is looking for a book that involves a lot of romance, they aren't really going to find it in this story. The characters in this book do a lot of soul searching and discovering their inner strengths in order to make tough decisions. Not a lot of time is spent on figuring out one's soul mate. More emphasis is placed on historical information as well as pointing out what we can learn from the Shakers flawed theology. I find this type of argument in the book to be fascinating and therefore can justify why I continue to keep reading stories like it.

The Blessed by Ann Gabhart is published by Revell (2011)

This review copy was provided by the publisher

Satisfying Asian Smoothies

Nothing beats a smoothie on hot summer days! These Asian smoothie recipes are made with a selection of tropical fruit, including mango, kiwi, and papaya.

Mango Smoothie photo ? copyright 2010 by Rhonda Parkinson, licensed to About.com, Inc.

Vegetable Fried Rice

Yummy cashews add a load of health benefits to this simple recipe for vegetable fried rice, made with scented rice. The recipe has been reader-rated at 5 out of 5 stars.

Terrific Tofu Shirataki Noodle Salad

A low carb pasta alternative made by combining a member of the yam family with tofu, Tofu Shirataki is an interesting alternative to standard shirataki noodles. This tasty Tofu Shirataki Salad pairs the noodles with vegetables. The recipe includes an easy to make dip.

Satisfying Asian Smoothies

Nothing beats a smoothie on hot summer days! These Asian smoothie recipes are made with a selection of tropical fruit, including mango, kiwi, and papaya.

Mango Smoothie photo ? copyright 2010 by Rhonda Parkinson, licensed to About.com, Inc.

Interested in Vampires? Or the Amish? Or a Blog Tour?

Faithwords has two very different books coming out in fall of this year. An Amish book and a Christian Vampire book. Different ends of the spectrum, I know (wiggles eyebrows unsuccessfully). I'm looking forward to both these books because you know how my tastes are all over the place like that.

And the publisher is looking forward to doing a blog tour for both of them. The tour for Kiss of Night by Debbie Viguie is 10/3-10/7. The tour for The Wounded Heart by Adina Seft is 9/26-9/28. If you're interested in either of the books, read the descriptions for each story and then click on the link to sign up.

Centuries ago, Raphael was a blasphemous knight who fought in the Crusades purely for his own mercenary benefit, and to satisfy his taste for killing. Now, condemned for his evil passions and hypocrisy, he wanders the earth a vampire, cursed with first-hand knowledge of the supernatural world he once denied existed. The powerful relic he still possesses from his days as a Crusader has been stolen by a rival vampire who has recruited an army of soulless underlings to aid him in spreading evil. At the time he learns this, Raphael has been hunting this vampire for nearly a century, and it seems the final battle is destined to take place in Prague.

For help in this quest, Raphael must enlist the aid of two humans, David and Susan, who suddenly find themselves immersed in a world they never imagined, entangled with supernatural forces they can't control. Susan, in particular, finds herself conflicted as she struggles with her inexplicable attraction to Raphael. In the end, both Susan and Raphael will be called upon to exercise courage and faith, and in the process, the question What would happen if a vampire truly accepted God? is answered.

If you are interested in signing up for this tour, click here.

When a business offer turns into something more personal, Amelia is torn between what logic tells her is right, and the desire of her heart.

A widow with two small children, Amelia Beiler is struggling to make ends meet. She is running her late husband's business, but it's not what she was raised to do, which is run a home. When she gets an offer for the business from Eli Fischer, she's only too relieved to consider it-especially when it looks like Eli's interest might include more than just the shop. But when she begins to experience strange physical symptoms and is diagnosed with multiple sclerosis, it's difficult not to question God's will. If she pursues the treatment she believes in, she risks going under the bann. But how can she allow Eli to court her when she can't promise him a future?

Includes instructions to make the quilt block featured in the novel.

If you are interested in signing up for this tour, click here.

Laksa

Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it’s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different? types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by street vendors (hawkers) throughout Malaysia, a dish that I grew up eating…

In my hometown Penang, laksa simply means Asam Laksa, a spicy and sour fish-based noodle dish. My Penang laksa recipes are here and here. In Penang, curry laksa is known as curry mee and my recipe is here.

Are you confused yet?

Anyway, today I am sharing a “friendly” laksa recipe with you. I have adapted this laksa recipe so the taste appeals more to the western palate. I also did a twist by adding evaporated milk to the laksa stock, so it’s half coconut milk and half evaporated milk. The end result is a creamier version of laksa without the dominant flavor of coconut milk. To further enhance the aroma of the broth, I threw in a few kaffir lime leaves. The laksa was so delicious that even my friend‘s 2 year old and 4 years old enjoyed it.

Pages: 1 2

Baked Hoisin Chicken Wings

Chicken wings are marinated in a sweet and spicy mixture of hoisin sauce, honey, ginger, and green onion in this easy recipe. Hoisin sauce is available in Asian/Chinese markets or the international section of many supermarkets. A reader gives this recipe for Baked Hoisin Chicken Wings 5 out of 5 stars and writes: "Very authentic and tasty. My husband is Asian American. He said this is exactly as his sister makes it, except she would lightly sautee it instead of baking. But this seems less fattening."

Chinese Steak With Peppers

Steak and sweet bell peppers are stir-fried in a spicy barbeque sauce flavored with Worcestershire sauce and soy sauce. Sheila gives this Chinese Steak recipe 5 out of 5 stars and writes: "The recipe is totally delicious! I've been looking for a steak recipe for a long time and when I tried this one, I truly found the recipe that I was looking for. The taste and the aroma is just right and it's easy to prepare." Thanks!"

Baked Hoisin Chicken Wings

Chicken wings are marinated in a sweet and spicy mixture of hoisin sauce, honey, ginger, and green onion in this easy recipe. Hoisin sauce is available in Asian/Chinese markets or the international section of many supermarkets. A reader gives this recipe for Baked Hoisin Chicken Wings 5 out of 5 stars and writes: "Very authentic and tasty. My husband is Asian American. He said this is exactly as his sister makes it, except she would lightly sautee it instead of baking. But this seems less fattening."

Book Review: "40" by Travis Thrasher

Summary from Christianbook.com: Plagued by hallucinations, writer Tyler Harrison covers a rock concert in Chicago, where he's told by an "angel" that he'll be dead before his next birthday. Terrified, Tyler reaches out to a famous DJ, who leads him on a downward spiral of temptation. Will he find the peace and redemption he seeks before he turns 40?

There are many people who dread turning 40 because it signifies that you've reached middle age. For Tyler, it means that he when he turns 40, he will die. What would you do if you were told that you only a few months to live and then was taken back on a journey of your life?

I found it interesting at how willingly Tyler chose to believe what was being told to him. Yes, there were times when he had doubts but I thought he gave in rather quickly. Then again, he did see a lot of visions so I suppose if I was in his situation I probably would have as well. Tyler's relationships with others a big part of the story. His relationship with his dad stood out to me the most in the story. The scene that stuck out the most was near the beginning when we first meet him and then the very embarrassing and awkward situation his dad finds himself in. It shows a side of a person that doesn't come out very often but for those who really have love, it comes out in situations like that.

I LOVED that Thrasher threw in so much music throughout the book. And it's not just recent pop culture bands that no one will remember in a few years. There's extensive talk about U2 and The Beatles as well as favorites like Coldplay and Arcade Fire. I knew I was going to love this book when I saw that on the page before the book starts, Thrasher had used a lyric from my favorite Arcade Fire song "Wake Up." Why do I love this so much? Because it shows that you can be a Christian and still listen to good music. I also found the argument about Christian artists and music and getting out of the box and being typecasted to be insanely interesting.

Overall, I enjoyed this book. There were a lot of twists and turns that I didn't see coming. It's a very thought provoking story. Some of the chapters were very short but it made the story flow very fast because of what took place during those chapters. The ending can be open for interpretation and while sometimes I feel like I need a definite answer, this time it worked for me. It's not your typical Christian read and in fact, I think that the average Christian fiction reader probably will not enjoy this book. This is probably why I enjoyed it so much. Another winner and though provoker from Thrasher and I look forward to more.

40 by Travis Thrasher is published by Faithwords (2011)

This ARC was provided by the publisher

Hoisin Ginger Burgers

Hoisin Ginger Burgers are loaded with Asian seasonings (including hoisin sauce, sesame seed oil and cilantro), and served on a toasted brioche roll. This creative burger recipe took first place in Marx Foods "Build the Best Burger contest."

More Asian inspired summer recipes:

Book Review: "Veiled Rose" by Anne Elisabeth Stengl

Summary from BN.com: Rose Red trusts no one with her secret. She hides in the forest, her face veiled in rags, shunning the company of all save her old father and her nanny goat. Her life is bleak and lonely.

Until she meets a privileged young man sent to spend his summer in the mountains. Leo, a lonely lad, befriends Rose Red, and together they begin hunting for the Mountain Monster which, rumor says, stalks these lands.

But the hunt which began as a game holds greater risk than Leo supposes. Rose Red can scarcely guess at the consequences should he insist on continuing his search. Dare she trust him with her secret? Or tell him what dwells at the top of the mountain in the cave only she can find?

Above all, when Leo asks Rose Red to leave the mountain and follow him to the low country, dare she agree and risk the wrath of a Monster that is all too real?

Why yes, this book is YA fantasy. And why yes, I normally don't touch this stuff. And indeed, last year I said, after reading the first book in this series, even though I enjoyed it I was still a bit iffy about reading more books in the series because it's hard for me to get into fantasy.

If you like dragons, fairies, handsome prince, beautiful princesses and magic, you will love this book. Leo is the prince who steals Rose Red's heart. She's a strange girl who lives in the mountains and is heavily veiled so no one can see her face. I loved seeing her evolve with Leo's character though I was saddened when she goes with him to be his servant. Her conversations with her dreams were intense. The whole dragon bit is intense but in a good way. Lots of battle between light and dark there.

Even if you haven't read Heartless, you won't be lost at all as there are mostly new characters in this story. However if you have read the first book, it is lovely to see the story from Leonard's point of view when he meets Una. It makes a lot more sense as to why he did what he did then now that we have the whole story.

As with the first book, there are allegorical references again in this story. But as I am 1) a bit clueless when it comes to knowing the true meaning and 2) got completely swept up in the story, I actually couldn't tell you exactly what and where these references are from though I'm sure they are probably faith-based. Still, the reader is not going to feel bogged down by this at all. It's wonderfully written and any YA fantasy lover will swoon over this book.

The ending of this book broke my heart. Not because it was a bad ending per se, but because I felt so much hurt for Rose Red when she finally reveals herself. Honestly I wanted to cry. I also want to say that the cover of this book is then portrayed wrong. It made have to go back and flip through the pages to see if I had somehow missed something. I do hope that we get to see more of her in future books, I truly loved her character.

I honestly want to thank Stengl for writing these simply excellent books. You have made a non fantasy reader read your books. I really do hope that more readers outside of the Christian market find these books. The covers are appealing and the stories are what YA fantasy readers will love. I cannot wait to read the next book in the series now. Next year can't come fast enough for it. HIGHLY recommended.

Veiled Rose by Anne Elisabeth Stengl is published by Bethany House (2011)

This review copy was provided for a blog tour with the Christian Fiction Blog Alliance

Other books in the Tales of Goldstone Wood series that I've reviewed:

Heartless (Book 1)