Quoting Michael Loo to All <=-

Chiko is / a reflection of its Chinese-Korean influenced
cooking, which is fusion, but western and Asian ratner than
Korean and Chinese.

The naming style reminds me of an Edmonton place where I ate
well once. It was called L'Azia and it was known for inventive
western and Asian fusion. A lot of their dishes were modest in size,
and vegetarian or meat light. I asked if they had anything more
robust and the waiter said, "Say no more" and produced an off menu
combination plate that started with spicy, beef broth soup with
pork and chive dumplings followed by a very thick, medium rare
grilled pork chop cut like a beef T-Bone with a Vietnamese spice rub
paired with a half breast of tandoori chicken and a side of minced
pork hand pulled noodles with hot chili oil. A veritable feast and
although more expensive than any of the other dishes people ordered
it was not twice as expensive despite having two principal meats and
two meaty sides. Everything was good and the pork chop was most
excellent. I just Googled the place to refresh my memory and
apparently it is closed and gone. A shame.

---------- Recipe via Meal-Master (tm) v8.06

Title: Cashew Cake
Categories: Nuts, Candy, Indian, Desserts
Yield: 16 servings

1 c Cashews
1 c Sugar
2 oz Butter
5 Cardamoms
1/4 c Milk

Slightly fry cashews in a teaspoon of butter or ghee till they turn pale
brown. cool them for about five minutes. Grind them into fine powder in a
coffee grinder. Add sugar and the remaining ingredients to this mixture.
Stir the mixture on low heat continuously for about 10 minutes till it no
longer sticks to the sides of the pan. Remove and pour the mixture on a
well greased (buttered) plate. Cool in the freezer for about half hour.
Remove and cut into squares or diamonds. Very tasty.

Geetha Kannan

-----

Cheers

Jim


... After eating English food I know why Gordon Ramsay is always so mad

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