Monday
Jan312011
Easy Chinese New Year Dish Starts with a Bottled Sauce
Monday, January 31, 2011 at 4:00AM
By Sandy Hu
Special Fork food editor Linda Lau Anusasananan found herself in the Chinese sauce business quite by accident. She happened to sit at a food professionals’ meeting next to a food manufacturer who produced food products for other company’s brands.
Linda, an accomplished Chinese cook and a long-time member of the Sunset magazine food editorial staff, reflected, “I used to cook mostly Asian food at home and I found making the sauces took most of my time. In 1983 there weren’t many sauces available that were very good.” So she and her husband Terry took the plunge.