Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD.
The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:
The Gypsy Queen
Greek on the Street
Beef on the Street
Wanna Pizza This
Jimmy’s Famous Seafood
Farm to Charm
Mexican on the Run
The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.
While going to do my laundry at a strip mall, a vibrant place caught my attention called the Szechuan. Something about it even from afar screamed authentic. The crowd mostly, if not all Asians except me tends to validate my authenticity suspicion.
The restaurant has an extensive menu. Things caught my attention like Szechuan pork, a couple nearby sharing tofu stew, and corn chowder soup. However, I settled on something that I don’t see everyday which is spicy wonton soup. This is not you standard American Chinese won ton soup. Instead it is a mixture of chili oil, broth, green onions and garlic and my wontons were filled with pork. Though, I enjoyed the flavor, I did think it was too oily. I would like to maybe had more broth based. It was very rich. The garlic and green onion tasted very fresh. I also order some crispy spring roll that were perfectly crispy and the vegetables inside tasted fresh and were crunchy.
I believe this restaurant is relatively new. The service was extremely slow but the staff was very nice.
The decor is beautiful. It make you kind of forget you are in s strip mall by a laundry mat and cleaners. I definitely would like to explore some of the other dishes.
The restaurant is located by California State Northridge University. It should do well and better than previous establishments in that location.
Where: 9250 RESEDA BLVD UNIT #7-8 NORTHRIDGE 91324
FREE on the Millennium Stage, no tickets required. This performance features pop music artists from Shenzhen, including the band Jam You, female singers Tsinger and Majia Jiado, male singer Ray M, and rappers Too Phat.
FREE throughout the day, no tickets required. Activities highlighting Chinese culture will be offered for kids of all ages–from Chinese paper cutting lessons to Beijing Opera stage makeup demonstration and costume dress-up.
Already on its 42nd year, the Los Angeles Korean Festival has become a yearly event promoting the Korean culture as well as providing an instrument in which the different cultures of Los Angeles can come together in fun and entertainment. With the different cultural communities in Los Angeles and free admission, the Los Angeles Korean Festival does a wonderful job in promoting the Korean culture as well as advocating the cultural diversity, a characteristic that defines the city of Los Angeles is known for. With the idea of multiculturalism in mind, the Los Angeles Korean Festival has grown to be one of the largest ethnic celebrations in the nation.
There are festivals—-and then there’s LA Korean Festival. By weaving a deep-rooted fascination with culture, community, history and humanity through everything we do—from the expo to the global adventures we undertake —LA Korean Festival Foundation transcend run-of-the-mill with experimental and diverse take on a culture-based Festival. Burdened stereotype and presumptions of it being too traditional and “boring”; anticipation and the element of surprise possess the Festival goers with an utter sense of excitement with every year’s never-ending improvements, the LA Korean Festival is about to rock the city of Los Angeles.
When: Oct 1 through 4th
Seoul International Park
3250 San Marino St
Los Angeles, CA 90006
Roasted barley tea is called mugicha (麦茶?) in Japanese, dàmàichá (大麦茶) or màichá (麦茶 or 麥茶) in Mandarin Chinese, and boricha (보리차) in Korean. While the tea is generally regarded as a cooling beverage in Japan, it is served year-round, mild in summer and cool in winter, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.
In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn), as the corn’s sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha or genmaicha (with green teaadded).
At the Los Angeles Times the The Taste Event, MCCN’s editor got the chance to try some delicious lamb meatballs from a restaurant called the Asian Box. We got to interview to the chef. He described his lamb meatball Vietnamese street food. In Vietnam, meatballs (thịt viên hay mọc, bò viên, cá viên) can be used as an ingredient in phở and hủ tiếu. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In bún chả (a specialty Vietnamese rice noodle), meatballs are grilled to be chả and served with bún (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili). Xíu Mại is a pork meatball in a tomato sauce often served with a baguette.
This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and adaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.
Prep Time: 5 minutes | Cook Time: 25 minutes
½ cup dried orange/red split lentils (masoor dal)
½ teaspoon turmeric
1 teaspoon salt
4 green chilies, slit lengthwise
2 ripe tomatoes, chopped
2 teaspoons ghee (clarified butter)
1 teaspoon cumin seeds
2 tablespoons chopped cilantro
Put the lentils and 3 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, and green chilies and cook for about 15 minutes. While the lentils are boiling a scum may form on the surface, gently remove this while the lentils
Add the tomatoes and cook for another 5 minutes. Mix the mixture well—it should have a nice soupy consistency that is not too thin or too thick.
Heat the ghee in a small skillet on medium heat for about 1 minute and add the cumin seeds and wait till the seeds begin to sizzle. Pour this seasoned ghee over the lentils and stir in the cilantro.
Recipes from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India
By Rinku Bhattacharya
A staple Filipino dish is Sweet Spaghetti. Meats tend to include hot dogs, Vienna sausage and ground beef. According to Pinoyfoodblog, “Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. ” Click to See Recipe