A Green With Foreign Roots
By Barbara Damrosch
The Washington Post

Tatsoi is the Japanese name for a type of pac choi (Chinese cabbage) that spreads out in a wide rosette more than a foot across. Its names in Mandarin, according to Joy Larkcom’s Oriental Vegetables, translate as “black lying flat vegetable,” “very ancient vegetable” and “gourd ladle vegetable,” apt descriptions all.

The leaves, a nutrient-proclaiming deep green, are shaped like the porcelain spoons that come with Chinese soup. Both of the types we grew, one simply called Tatsoi, the other a very dark crinkled type called Yukina Savoy from Johnny’s Selected Seeds, have shown warrior-like fortitude despite the season’s chill. continue>>
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BALI
Balinese cuisine to relish
by Eu Hooi Khaw
New Straits Times (Malaysia)/Goodbites

Roasted lamb and Balinese satay, spiced salads and eye-catching desserts make it worthwhile at this Balinese food extravaganza in Kuala Lumpur.

THE Be Kambing Guling [or roasted lamb] had a lot of people lining up for it. The meat was pink and moist in the slow roasted spiced lamb.

“I want the skin,” said a woman who had been waiting for the knife to go through the crispy layer, as did a few others. We were at the launch of the Balinese Cuisine Extravaganza at the Hotel Nikko Kuala Lumpur.

It took place appropriately under the shade of coconut palms by the poolside, in the cool evening after the rain.

A gong sounded the start of the event, following speeches by Tatang Budie Utama Razak, the Indonesian Charge d’Affaires, and Ron Brooks, the hotel’s resident manager. [More...]
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BALI
Balinese cuisine to relish
by Eu Hooi Khaw
New Straits Times (Malaysia)/Goodbites

Roasted lamb and Balinese satay, spiced salads and eye-catching desserts make it worthwhile at this Balinese food extravaganza in Kuala Lumpur.

THE Be Kambing Guling [or roasted lamb] had a lot of people lining up for it. The meat was pink and moist in the slow roasted spiced lamb.

“I want the skin,” said a woman who had been waiting for the knife to go through the crispy layer, as did a few others. We were at the launch of the Balinese Cuisine Extravaganza at the Hotel Nikko Kuala Lumpur.

It took place appropriately under the shade of coconut palms by the poolside, in the cool evening after the rain.

A gong sounded the start of the event, following speeches by Tatang Budie Utama Razak, the Indonesian Charge d’Affaires, and Ron Brooks, the hotel’s resident manager. [More...]
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OCK NOTES!
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