IT IS MORE BLESSED TO GIVE THAN TO RECEIVE
Celebrated Chef and Author Kimmy Tang is widely considered a pioneer in Asian fusion cuisine with over three decades of culinary experience. Kimmy was born and raised in Saigon and was first introduced to the culinary arts by watching the family chef prepare sumptuous meals for her family. At an early age, she learned how to prepare traditional Vietnamese dishes because her mother would not allow their chef to prepare meals for Kimmy and insisted that she prepare her own meals stating, “You never know when it will come in handy.”
After the fall of Saigon in 1975, the Tang’s lost everything and tried to flee Vietnam. Finally in 1988, after a seven-month detour in a Filipino refugee camp, the Tang family arrived in Bakersfield, California.
After finding safety in the U.S., Kimmy went to work in a Chinese restaurant while attending night classes to learn English. After relocating to Los Angeles, Chef Kimmy perfected her culinary training in a popular Japanese restaurant while also pursuing a fashion design degree. Upon graduating, she decided to combine her culinary and design talents by creating her own celebrated Michelia Asian Bistro.
Eager to unleash her culinary and creative talents, Chef Kimmy used Michelia to feature foods inspired by old Chinese and Vietnamese recipes while incorporating French cooking techniques to soothe Southern California tastes. This flavorful blend “wowed” critics from the L.A. Times, Los Angeles Magazine and many other publications.
Longing to explore the world and perfect her culinary skills, Chef Kimmy sold Michelia in 2008 and started a journey to discover traditional recipes from Greece, Hungary, Spain, Romania, France, Italy, Germany, China, Hong Kong, Japan, Singapore, Taiwan and her home country of Vietnam. This served to expand her cooking repertoire even further.
Finally, Kimmy’s deep sense of compassion for people and her desire to help children are her cornerstones. In Romania, Kimmy started volunteering her time at a local orphanage. Upon her return to the U.S., Chef Kimmy continued her work with children’s charities such as the Blue Heron Foundation, Casa Pacifica, Children’s Hospital Los Angeles and the Special Olympics. It is now her mission in life to help children whenever and however possible
Serves 2 Preparation: minutes Cooking time: minutes
13/4 cups water
1 teaspoon olive oil
½ cup teaspoon finely chopped Kimchi
½ cup teaspoon finely chopped mushroom
1teaspoon garlic and salt
½ teaspoon fresh ground black pepper
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid isnabsorbed. Add mushroom and kimchi cook for 1 minute. Remove from heat; fluff with a fork. Stir garlic and salt. Cover; let stand for about 1 hour. Serve chilled or at room temperature.
Chef Kimmy Tang