Southwest Chinese Journal (Houston, Tex.), Vol. 3, No. 6, Ed. 1 Thursday, June 1, 1978

12
iH n.'f Southwest Chinese Journal
IUNE 1978
Herb Cooking with Faye Chin
By Judy Lee
A new and exciting world awaits your taste buds
with every page of The Cookbook, the just completed
project of the South Texas Unit of the Herb Society
of America and its business manager, Faye Chin.
Mrs. Chin, a member of the group since 1974,
says that her interest in cooking with herbs was
sparked by a visit to Madelene Hill's Hilltop Herb
Farm and Restaurant where herbs of all kinds are
grown and sold and used in all the dishes served in
the restaurant.
Herbs add zest to foods. They can give an other-
wise bland meat and potatoes (or rice) meal a new
lease on life. Another big plus for cooking with
herbs is the health factor; herbs can take the place
of the two most commonly used seasonings, salt and
pepper, which are used by most people to an unhealthy
excess.
Many herbs can be easily grown inside the home.
Some of the more hardy plants are chives, parsley,
basil, and sage. The homegrown plants can be dried,
presed for oil, or used fresh for cooking. Although
one must often learn to acquire a taste for foods
cooked with herbs, this should be easy for those Chi-
nese who often eat Chinese dishes made with some of
the most exotic herbs in the world, says Mrs. Chin.
Oregano and bay are tame in comparison to ginger root,
lotus stem, and Chinese black beans.
Herb cooking is especially fun because it al-
lows so much room for creativity and experimentation,
and thus in a sense it is an art. Although there are
no set rules as to what herbs may be used with what
foods, a rundown of some herbs traditionally used
with certain roods was recited by Mrs. Chin: oregano
for most Italian dishes, basil with tomatoes, tarra-
gon and dill in potato salad, rosemary with pork, bay
leaves with beef, and mint for desserts.
But there are really no strict rules to follow
when using herbs and so new and highly personalized
recipes can be invented to suit the palates of the in-
ventor and family and friends simply by combining dif-
ferent herbs. Mrs. Chin enjoys this aspect of herb
cooking the most and has created many new recipes as
have other members of the Herb Society. This is why
their cookbook - entitled The Cookbook - is one of
the best ways for a novice to be introduced to herb
cooking. All the recipes are tried and true. Some
of them are for the dishes served at Madelene Hill's
Hilltop Herb Farm in Cleveland, Texas. The cookbook
can be ordered by sending $5 to cover the cost plus
postage and handling to P.O. Box 1734, Cleveland, Tex-
as, 77327.
In addition to herb cooking, Mrs. Chin also enjoys
gourmet cooking, and has just completed a French cook-
ing class. Her interest and talent in food preparation
probably developed at a very early age for her father
was in the restaurant business, and her mother was an
excellent cook who also made many Chinese herb dishes
for medicinal purposes. Her father, Joe Wan, arrived
in the U.S. in 1914 and traveled and worked in San
Fransisco, Alaska, Brownsville and Amarillo. Her
mother was on of the first Chinese ladies to journey
directly from China to Texas. Joe Wan picked her up
from the train station in Brownsville in 1935. Mrs.
Chin was born in Amarillo.
After moving to Houston in 1938, Mrs. Chin and
her sister Jasmine, who now resides in California,
worked as young girls in the family restaurant, the
Kee Jan, which was located at that time on Westheimer
Rd. at Mandell St. where Los Troncos Restaurant now
stands. After graduating from the University of Hous-
ton, she moved to California and resided there for al-
most 20 years before moving back to Houston in 1974
with her husband Arthur, an engineer, and son Craig.
Mrs. Chin is currently an active member and a church
clerk and hostess in the Chinese Baptist Church, and
is the oublicity chairman of the Chinese Professional
Club.
Chinese Professional Club News
The Chinese Professional Club has many civic and social
events planned for the next few months:
July 16, Sunday - Skating Party at Magic Skate on Ffl
1960. Admission is $1.75. Call Joseph Lee, 495-
7653. Another Skating Party is planned for Aug-
ust at a Southwest Houston location.
September 16, Saturday - Luau, an annual favorite.
October 28,
December 2,
February 3,
the Silver Anniversary of this event.
Saturday - Casino/Bingo/ Dance
Saturday - Children's Christmas Party
1979, Saturday - Chinese New Year's Dance,
Sharon Wong- continued from pg 15
of New York's finest restaurants, disco-dancing at
the famous Studio 54, seeing the latest Broadway
shows, touring the city, attending film previews
and galleries, and joining Mademoiselle's staff
for parties.
Miami became eligible to compete for a Guest
Editorship by earning a place on Mademoiselle's
College Board. It consists of students from cam-
puses all over the United States and Canada who
act as Mademoisells's eyes and ears. Miami's en-
try "Modern Haiku Diary" and a close-up look at
four Oriental women -- their beauty regimes,
thoughts on feminism, lifestyles and marriage won
her the Guest Editorship.
As a 1978 Mademoiselle Guest Editor Miami will
be participating in one of the most highly regarded
magazine programs for students.
ii'fo1 ££ Henry Lee IX ^
New Century Travel Service
*
Foreign & Domestic Travel Planning
4 % JtL
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\>HI J
NOTARY PUBLIC
PHONE (7131 2V 8080
Henry Lcc
631 9824 or 635 1355
609 f ANN'N ST lO«BY
H0UST0N TFXAS 7700P
TAROCO FOOPS CORPORATION
(713) 225 3358
1103 CHARTRES STREET HOUSTON. TEXAS 77003
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3914 LEELAND AVENUE,
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Phone: 713/227-1201
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Specialize in all kind of Chinese & English Invitations

. Southwest Chinese Journal (Houston, Tex.), Vol. 3, No. 6, Ed. 1 Thursday, June 1, 1978. Houston, Texas. The Portal to Texas History. http://texashistory.unt.edu/ark:/67531/metapth273748/. Accessed April 25, 2014.