Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This ...

When the weekly food fest at Wat Thai Temple in North Hollywood was closed down almost two years ago because of neighbors’ complaints about crowds and parking, the culinary blogosphere went wild with ...

Instructions: Combine minced ginger with ground beef. Heat vegetable oil in a pan or wok, add ground beef mixture and stir-fry. When the meat starts to separate, add Shaoxing wine, soy sauce, and salt ...

Every major festival in China has its dedicated food speciality, and for the Dragon Boat Festival in the fifth lunar month, it has to be rice dumplings, or zongzi. The first dumplings were simple ...

“To be perfectly frank,” Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, “I rarely make dumplings anymore.” Given the high quality of ready-made ...

Steve Dolinsky, a food writer and avid traveler, was making a quick swing through Hong Kong recently when he stumbled across a traditional dragon boat race. It'd be hard to miss spotting one there ...

Properties: Opaque short-grain rice that primarily grows in Southeast and South Asia. Unlike long-grain rice, it has low to negligible amylose content, which makes it sticky upon cooking. Uncooked ...

Dango is a type of traditional Japanese rice dumpling. There are many different types such as mitarashi dango and hanami dango. Most types of dango are made from a mixture of rice flours, but ...