Latest news with #Szechuan
Irish Examiner
12-07-2025
- Entertainment
- Irish Examiner
Seafood Made Simple: Steamed hake with a fragrant coconut and lemongrass curry
Alex Gazzangia at Singing Frog Gardens in Drimoleague West Cork is growing some of the most exotic vegetables in Ireland. This summer marks three years of Alex's produce featuring on our menu at Goldie. The boxes vary each week: it's always so exciting unpacking the delivery seeing what direction our food will take, mindful to make the most of what's available and preserve a little extra to encapsulate the flavours of summer for the darker months of the year. Lots of the vegetables you'd expect like Florence fennel, cucumbers, beetroots, courgettes and herbs to beat the band; basil, cinnamon, lime and red, sweet cicely, chervil, lemon balm and one of my absolute favourites this time of year - summer savoury. Alex is one of the only producers in Ireland that's cracked the code of cultivating wasabi. Notoriously difficult to grow, it's a product we are so delighted to be able to have on the menu for most of the year. A plant so volatile, its flavour dissipates quickly after grating. Impossible to preserve this intense flavour, the wasabi we come across in Ireland is most often horseradish died with wasabi leaf. The list of peculiar vegetables goes on with myoga, a perennial herb and member of the ginger family which we pickle to preserve. Or Kinome, the leaf of the Szechuan peppercorn tree. A wonderful peppery and citrus flavoured addition to so many dishes. The first delivery of West Cork Grown lemongrass took me by complete surprise. It wasn't just a couple of stalks. Kilos of large, metre-long sticks, bunches the size of rhubarb. It makes up the base of the most fragrant broths and dressing and is superb in a lemongrass meringue pie. Such a fantastic accompaniment to seafood, this lemongrass and coconut curry sauce sings with a piece of steamed hake. Steamed Hake with Coconut and Lemongrass Curry recipe by:Aishling Moore Such a fantastic accompaniment to seafood, this lemongrass and coconut curry sauce sings with a piece of steamed hake. Servings 4 Preparation Time 20 mins Cooking Time 18 mins Total Time 38 mins Course Main Ingredients 1 tsp coriander seeds 4 shallots chopped 6 cloves of garlic, chopped 50g thumb of ginger peeled and chopped 2 sticks of lemongrass chopped (outer layers removed) 2 green chillies finely diced 1 large bunch coriander (leaves reserved for garnish) 4tb golden rapeseed oil 1x 400ml can coconut milk 1tb fish sauce 1/2tsp palm sugar 2 limes Method For the curry sauce: In a small heavy-based saucepan on medium heat, toast the coriander seeds until fragrant. Remove from the heat and allow to cool. Place the toasted coriander seeds, chopped shallot, garlic, ginger, lemongrass, chilli and the stalks of coriander in a food processor with 2 tbsp of rapeseed oil. Purée until a rough paste is formed. Heat a medium-sized heavy-based saucepan on medium-high heat. Add the remaining 2 tbsp of rapeseed oil and curry paste to the pot. Cook for 4-5 minutes to soften the harshness of the garlic, shallot and ginger, stirring regularly to avoid catching. Add the coconut milk to the pot and bring to the boil. Be sure to scrape the bottom of the pot to remove any sediment and avoid burning. Reduce for 4-5 minutes until thickened and season with fish sauce, palm sugar and fresh lime juice to finish. For the hake: Bring to the boil a large pot of water that snugly fits your steamer attachment. Using rapeseed oil, lightly grease a piece of parchment paper large enough to cover the surface area of the steamer. Make sure it's large enough to allow space between each fillet of fish. Place the fillets of hake skin-side down in the steamer on top of the parchment, season with fine sea salt and reduce the heat to a simmer. Steam for 6-8 minutes depending on the thickness of the fillet, which will flake when pressed. Serve with the lemongrass curry sauce and some boiled rice. Garnish with coriander leaf. Fish tales Hake is a very delicate fish, it's one of the reasons it's so enjoyable to eat, however it can make for tricky handling. Steaming with the skin on is my top tip to help maintain a little more structural integrity when cooking serving. Sufficient space between each fillet is key to allow the fish fillets to cook evenly. If you're a little sensitive with heat, deseed the red chillies in this recipe. This curry pastes stores well in the freezer and can be made a day or two before if you'd like to get ahead. If you'd rather a one-pot wonder, you could add diced fish to the curry sauce and gently poach instead of steaming. Pack this curry sauce with vegetables as you wish, pak choi, green beans and chard work brilliantly.
Eater
23-06-2025
- Business
- Eater
Culver City Is Losing a Hand-Pulled Noodle Destination
Bang Bang Noodles, a Chinese hand-pulled noodle shop, is closing its Culver location in the Citizen Public Market at the end of June. The restaurant, which specializes in Xi'an-style biang-biang mian, announced the closure in an Instagram post on June 22. Bang Bang's Downtown LA location will remain open. Bang Bang Noodles was founded as a pop-up in early 2020 by chef Robert Lee, who had previously worked at restaurants in San Sebastian, New York City, and Los Angeles. In 2023, Lee opened the first permanent location for Bang Bang Noodles at Citizen Public Market, bringing his signature tingly cumin lamb noodles tossed in chile oil to the neighborhood. In the years since opening, the menu has expanded beyond just the cumin lamb noodles to include Xi'an tomato noodles and Szechuan garlic noodles. After Bang Bang Noodles closes in Culver, those looking for a great bowl of hand-pulled noodles should try Noodle Art in the Original Farmers Market or LAN Noodle, which operates locations in West Hollywood and the San Gabriel Valley. Shiku, a homestyle Korean stand in Grand Central Market from the team behind Baroo, is donating its proceeds from June to August to non-profits that support immigrants in Los Angeles. 50 percent of profits from this summer will be donated to the Immigrant Defenders Law Center, National Day Laborer Organizing Network, and the Coalition for Humane Immigrant Rights (CHIRLA). Frogtown Mexican seafood destination Loreto is popping up at the Santa Monica Proper Hotel for the summer. The pop-up will take over the terrace at Calabra between June 20 and September 1. Expect crudos, ceviches, and seafood-topped tostadas, paired with mezcalitas, and more. Rihanna was spotted out and about in Los Angeles sporting a Saint Laurent dress and a Schiaparelli gym bag, paired with the iconic blue and yellow Fatburger soda cup. Rihanna, if you're reading this, please drop the Fatburger order. See More: Intel LA Restaurant Closings
Hindustan Times
27-05-2025
- Lifestyle
- Hindustan Times
From litchi & shrimp skewers to stuffed, spicy ones, make most of this sweet fruit
Peel, de-seed and puree fresh litchis. Simmer water with sugar, lemon zest and lemongrass to make a syrup. 'Bloom the agar agar in water. Mix coconut milk, cream, sugar, and litchi puree. Stir in the agar agar. Pour into glasses and let it set. Demould and pour over the lemongrass syrup. Garnish with litchis,' says Chef Himani Sharma. The perfect balance of sweet and savoury, to make these skewers, mix coconut sugar and Cajun seasoning. Toss in cleaned shrimp. Chop mangoes, litchis, onions and bell peppers. Skewer the fruits, veggies and shrimp alternating each ingredient. Chef Tushar Mishra says, 'Grill these kebabs and serve with a dip made by blending basil, mint, yoghurt, jalapeños and lime.' Bite-size pockets of fun, these stuffed litchis can be made by whisking softened cream cheese with chopped up bell peppers. Home chef Vedansh Bhargava shares, 'Add some salt, pepper, chilli flakes and oregano to the cheese. Fill the mixture in a piping bag. De-seed the litchi and cut them into half. Pipe in the cheese mixture and serve it chilled.' Sweet and spicy, this combo will make everyone smile. Peel and de-seed the litchi, and add some lemon juice on it. Chef Kriti Srivastava says, 'Freeze the fruit. Roast red chillies and dry grind it. Mix together sugar, salt, chaat masala with the roasted chilli powder. Coat the frozen litchis with the spicy masala mix and enjoy.' Indo-Chinese food is all about bold flavours. Make this dish by chopping tofu and litchi. 'Sauté ginger with Szechuan sauce, soy sauce, ketchup and vinegar. Dump in the tofu and litchis, and toss till the sauce covers them evenly. Serve with a sprinkle of spring onions and sesame seeds,' shares Chef Sandhya Gupta.
Yahoo
28-04-2025
- General
- Yahoo
Abilene restaurant begs public to stop feeding koi fish, threatens criminal charges
ABILENE, Texas () – An Abilene restaurant is begging the public to stop feeding their koi fish and is threatening to press criminal charges if the activity continues. Szechuan Chinese Restaurant on the 3400 block of S 1st Street has made several social media posts over the past week asking people to stop feeding their fish, saying that they've found bread in the enclosure and that their fish cannot handle the extra feeding. 'We have had our precious koi fish for almost 2 decades and they have survived through extreme heat/freezing temperatures, a crane that tries to dine on them every spring, but they are NOT equipped to survive these irregular feeding patterns as well as this much stress,' the latest post explains. MORE DETAILS: AFD reveals cause of Szechuan Chinese Restaurant fire, $100,000 in damages Restaurant owners say they have been taking proper care of the fish and feeding them regularly, despite what concerned community members are saying. They did confirm their pond has a leak, but they are keeping the water at a safe level and making sure it remains a good quality, which is harder to do when the public keeps feeding them without permission. 'Over feeding of the kois can lead to serious health problems such as low water quality, contaminating the water with harmful nitrates, over grow of algae, disease, and even death,' Szechuan owners explain. The property is under video surveillance, and owners say anyone caught feeding the fish or trying to remove them in the future will face criminal charges. Multiple fish have already been stolen. Szechuan Chinese Restaurant has been closed since it was destroyed by a fire in January. It's unknown when they plan to reopen. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Online Citizen
28-04-2025
- Politics
- Online Citizen
Shiny façade with little substance: Reflections from the Fullerton Rally
by Kairen Having missed out on the pomp and circumstances normally associated with elections in GE2020, I decided to go attend the PAP's signature Fullerton Rally even as it broke through my lunch break. Luckily for me, my workplace was not 20 minutes away by bus to UOB Plaza. As speeches came and gone, I went closer and ever closer to the podium for increasingly better pictures. But in those moments where I had to bide my time within the hot sun and listen to them speak, it confused me slightly. On the one hand, they played to their strengths. Their past legacy of building Singapore. Assurances to the future that they'll build with Singaporeans still in mind. Nothing out of the usual. In fact, it would be more shocking if they didn't play to their technocratic strengths. Those segments I could immediately grasp, I agreed with them. The other half, however… Confused me greatly. They essentially said that they would be welcome to alternative voices within Parliament… So long as it wasn't the Opposition vying for their seats. Does that mean that they'll get rid of the Party Whip system and allow for internal ideological division? Or are they just throwing insults until something sticks? At some point, though, I had to leave halfway. After all, it WAS during my lunch break. But it was somehow harder to get out than in. So many people poured in that I had to move snake-like. Eventually, through these monumental crowds and slight peer pressure, I found myself in the Szechuan restaurant on UOB Plaza's 60th floor. I could've easily gathered my thoughts to go somewhere else, but I rationalised to stay and order as time was scarce. 15 minutes of half-masked anxiety later… I got myself a bowl of Dandan noodles that was less wide than the palm of my hand. It only had one piece of green mustard and a spoonful of minced meat. And the gravy didn't even numb my tongue once. I had zero illusions that it would be cheap, given the ambience surrounding my paltry meal… But the bill gave me a small aneurysm. $19 ! AND THEY CHARGED ME FOR THE PEANUTS AND PICKLES THAT YOU'D ASSUME WOULD BE FREE IN A PLACE LIKE THAT. One wonders if the restaurant would've also charged me for the tea as well. As I slowly found my way back to the office and recollected my thoughts, I realized that my lunch itself could be an apt summary of the PAP in 2025. An organisation with a shiny, grandiose facade. One that is apparently highly rated by other customers. Even goes the extra mile for a good presentation. But ultimately under-delivers even as you pay more for what you normally would get for something considerably basic. Not unlike that restaurant perched so high up in the clouds, I hope one day it gets changed or replaced with something for the better. They both kept me fed… But just about barely. Unless you consider what you've received to be 'well nourishing'. So when you go to that ballot box on the 3rd, please choose carefully to make your vote truly money worth. Or else we might have to endure more expensive 'lessons' in the future. I hope one day we get changes or replacements with something better.
