The Washington Buddhist Vihara cordially invites you and your families to attend the Asian Food Bazaar, Sanghamitta Day celebration and Annual General Meeting scheduled to be held on Saturday 24th March 2012 at the Vihara. Please join us in this meritorious event by participating or by sending your kind donation to the Buddhist Vihara Society, Inc.
Keynote address will be delivered by Dr. Ananada Guruge, former ambassador to US. He will speak on 2600th “Sambuddha Jayanthiya” (2600th anniversary celebration of the Enlightenment of The Buddha).
AGENDA
9:30 am—3:00 pm – ASIAN FOOD BAZAAR
3:00 pm – 3:15 pm – VANDANA AND BUDDHA PUJA
3:15 pm – 3:30 pm – WELCOME SPEECH BY VEN. M .DHAMMASIRI
3:30 pm – 4:30 pm - KEYNOTE SPEECH IN ENGLISH BY DR. ANANDA GURUGE (The Ex S.L. Ambassador in the U.S.)
4:30 pm – 5:00 pm – ANNUAL GENERAL MEETING
5:00 pm – BLESSING SERVICE (SETH PIRITH)
Combining elements of Japanese and Chinese cuisine, this delicious dish is an example of true “Pan Asian” fusion. In addition to being so quick and simple to prepare, the dish also boasts many health benefits. It’s supposed to be good for anyone with high blood pressure, high cholesterol, diabetes, prostatitis, menopausal symptoms, or the desire to improve his/her complexion. I substituted wood ear mushrooms, which have very little taste, with the more flavorful Shitakes, as well as adding some chopped scallions and red chilies at the end for a little kick. For a twist, try adding some greens (like bok choy) to the same hotpot in which the glass noodles are cooked.
The Recipe
(Adapted from a recipe in Ancient Wisdom, Modern Kitchen by Yuan Wang Sheir & Mika Ono)
½ cup dried Shitake mushrooms
2 ½ cups vegetable or chicken stock
1 tablespoon mirin or dry sherry
¼ teaspoon salt
pinch of white or black pepper
2 bundles (4 oz.) dried cellophane or glass noodles
1.) Soak mushrooms in 1 cup warm water for 20 minutes. Drain and cut into ¼-inch strips.
2.) In a medium size pot, combine the stock, mushrooms, mirin, salt, and pepper. Cover and bring mixture to a boil. Turn of the heat.
3.) Add the glass noodles to the pot and stir until they are covered with broth. Cover pot and set aside.
4.) Heat the vegetable oil in a pan over medium-high heat, then add the ginger and garlic. Cook for 30 to 60 seconds, until fragrant.
5.) Add the salmon slices to the pan and cook for about 2 minutes without stirring. Gently turn the fish over to the other side, trying not to break the pieces, and cook for another 2 minutes or until the fish is done to your taste.
6.) Transfer the noodles mixture to a serving dish and toss with sesame oil, lemon juice and soy sauce to taste.
7.) Place salmon slices on top with garlic and ginger and garnish with cilantro before serving.
The Hill Center, housed in the beautifully renovated historic Old Naval Hospital on Capitol Hill, blocks from the U.S. Capitol, serves as a cultural, educational and community center. The 11 program rooms include a professionally outfitted demonstration kitchen. Beginning in 2012 Hill Center will host a monthly series of master cooking classes with notable DC chefs, sommeliers, mixologists and the farmers who source their food. Format is flexible and fresh ideas are welcome (mini-series; spin offs, etc). The objective is fun, educational, and delicious. Target audience beginners to accomplished home cooks; children to adults.
The demonstration kitchen comfortably seats 12-14. State-of-the-art kitchen with 6-burner KitchenAid commercial gas cooktop and double built-in ovens; Electrolux Wearwashing dishwasher/dryer; overhead camera with multiple view points of cooktop that displays on a flatscreen for enhanced demonstration.
I love walking down some dingy alley and stumbling into a hole in the wall like Yarl Hotel. This is the real deal folks, not something you’ll find in a guidebook. You won’t find Foodies here either, but real people looking for real food to fill them up for a day of hard work. My cousin Sam and his son took me here because they know I like Jaffna food, the spicier Tamil cuisine found on the north of the island (“Yarl” is the Tamil name for Jaffna). Wellawatta, a suburb of Colombo, is about 99% Tamil, so this is the place to find some serious Jaffna food. And in Jaffna, they love their seafood–fish, prawns, crab, and squid. They also love their chilies, and so do I!
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Paneer
