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By Andrea Burzynski
Reuters

Chinese-born chef Ying Chang Compestine is with a mission for demystify Asian cooking and help westerners enjoy most of the flavors and cooking with your food of her childhood.

The San Francisco-based Compestine has published 19 books, including a adult novel and children’s books. Her latest, \”Cooking through an Asian Accent: Eastern Wisdom in a Western Kitchen,\” offers approaches to infuse healthy meals with Asian flavors, without as much obscure ingredients and equipment.

She also folds in Chinese philosophy about cooling, or yin, and warming, yang, foods, and eating based on the seasons.

Compestine talked to Reuters about cultural variations in the kitchen, lessons from her family, and why it really is increasingly easy to provide meals an Asian twist.

Q: You began out being a translator in China. How does one end up in cooking?

A: I reached the united states for graduate school and that i would have been a poor graduate student at the University of Colorado. I seriously missed Chinese food, and that i started cooking. During those times in Boulder, there weren\’t many authentic Chinese restaurants, and i also didn\’t have the amount of money you eat out either. I began knowing those a great deal of watching my grandmother and traveling around China gave me a lots of knowledge that I didn\’t realize.

Q: What are the biggest differences between Asia as well as the West in regards to food?

A: Our parents and grandparents always take a look at yin and yang – it\’s equivalent to it\’s in our blood. During winter when it\’s cold, that\’s not to drink an ice cold glass of water or enjoy a plate of watermelon, as it is cooling … you ought not eat cucumber on a snowy December day. I believe as with the west people eat what they have to want, not really remembering this yin and yang balance. People sometimes get confused … however it\’s actually common sense.

Q: Have you noticed that westerners are skeptical about yin-yang balance and traditional Chinese beliefs about food?

A: Not really. I find that others really are hungry with this Asian wisdom. You feel acupuncture; 20 years ago, you rarely saw acupuncturists. Now every body you bump into is compared to, \”Oh, I\’m seeing my acupuncturist.\” They\’re thinking of taking herbs. I do believe that individuals are starting to achieve the power of \”we are our meal.\”

Q: You mention that some westerners may be intimidated by Asian cooking. Why?

A: The more common way when you\’d like to cook Asian food is very complicated and difficult. You will need quite a while. Also, everyone thinks you might need a wok, nevertheless it\’s not true. There are various Chinese cookbooks on the market that list all of the different appliances you need, but you don\’t want that in the modern day. You can go to the store and have pre-washed, pre-chopped vegetables. I rarely try a wok cooking today, just a chef\’s pan.

Q: Exactly what are good quality kitchen staples to possess handy for many who prefer to cook more Asian food?

A: I\’m sure people should stock their kitchen in doing what is at season. Whatever they sell within the farmer\’s sector is in season. They\’ll likely just have some rather simple sauces. Use fresh spices, like ginger, garlic, turmeric, cilantro to flavor their food. This kind of oil, sea salt.

Q: What\’s your favorite dish for making in your house?

A: This will depend over the season. Within the fall, I\’ll probably make a forbidden rice with eggs and almonds. I eat a lot of black rice C actually this is the only rice I eat these days … It is good while in the cooling season to grant one\’s body more energy.

Chilled Cucumber Soup with Rose Petals

2 cups plain soy yogurt
3 Japanese or 1 English cucumber, peeled, seeded, and chopped
? cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Salt
Small petals through the center of your organically produced rose for garnish
Fresh mint leaves, for garnish

Place the yogurt, cucumber, mint, lemon juice and cumin from a blender and puree until smooth. Season with salt to taste. Divide equally among four bowls. Garnish with rose petals and mint leaves.