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,

Chiko's dishes seemed to consciously avoid too much
cross-pollination between Chi and Ko. The main gripe that
I have with it is that the portions were pretty small for
the rather large Californian prices.

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

Reminds me of the New Yorker cartoon where there's a cocktail
party with the guests enjoying little tidbits on toothpicks,
and the hostess approaches her beau with a plate covered in a
napkin. The caption is "For them, hors d'oeuvres, for you a
pastrami sandwich." Syd Hoff, I think.

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.

Truly a shame. Good food gone gone is to be mourned. More
so if it was reasonable in price. Most of all if it was
served with a sense of humor.

Title: Cashew Cake
1 c Cashews
1 c Sugar
2 oz Butter
5 Cardamoms
1/4 c Milk

Aside from the grinding step, it looks easier and maybe
almost as good as brittle.

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Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat)
Categories: Afghan, Desserts
Servings: 1

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add'l pistachios or almonds

Cooking time: 30-35 minutes

Combine sugar and water in a pan and stir occasionally until dissolved
over
medium heat. Bring to the boil, and boil briskly for 5 minutes without
stirring. Remove from heat and leave aside in pan.

In a heavy deep pan heat ghee and add semolina. Stir over medium heat
for
5 minutes. Semolina should not colour. Pour hot syrup over semolina,
stirring constantly. When smoothly blended, reduce heat a little and
leave
to cook, uncovered, until liquid is absorbed. Mixture should be thick,
but
still moist at this stage. Stir in nuts, and cardamom and rose water to
taste.

Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed
for 10 minutes.

Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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