A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, "Mission Street Food: Recipes and Ideas From An Improbable Restaurant," published by McSweeney's new cookbook imprint.

Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's.

Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.

1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?

Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant.

2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?

In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”

3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways?

Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”

4) What's up next for Mission Chinese Food? Any plans to expand?

Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now.

5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?

Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.

Photo Credit: Knight Lights Photography

February 14, 2010. Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. Rawrrr. {Cue firecrackers and those darned little Pop Pops the kids are still playing with.}

Pop Pop Pop

It's the Year of the Tiger and on February 14th, the first day of the first lunar month in the Chinese calendar this year, the Tiger's reign will begin. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast.

As is customary in Chinese celebrations, food is of the utmost importance and various dishes have symbolic meanings.

Last year, to welcome in the Year of the Ox, we had a true Lucky Feast. I'm still noodling on what will be on the menu this year, but certain traditional items are must-haves.

1. Dumplings (Jiao Zi) = prosperity

Pork and Shrimp Dumplings

The Chinese are really into prosperity and good luck, so anything that can help bring those thing along in the new year are important. For example, the color red (this is why red foods like lobster are often served at New Year celebrations and wedding banquets). For another example, and a tad more affordable, dumplings (jiao zi in Chinese). Making homemade dumplings can be a fun group activity, and the pay off is delicious. For some great tips on dumpling-making, I turn to the dumpling queen herself, Andrea Nguyen. Author of Asian Dumplings, Andrea knows a thing or two about these prosperity-bearing pouches of goodness.

2. Noodles = a long life

Lo Mein

Lo mein is a classic, and is a great filler if you have a lot of guests. I'm partial to the way my mom makes it, with thicker-cut Shanghai-style noodles and generous amounts of marinated mushrooms, barbecue pork, scallion, Napa cabbage, egg, and goji berries.

3. White Cut Chicken with Ginger-Scallion Oil = happiness & purity, and family as well if it's served whole

White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil

A simple recipe with vibrant flavors, White Cut Chicken (or as it's called in Chinese, bok cheet gai) with Ginger-Scallion Oil is so good you’ll be making this well into the new year. The white chicken symbolizes "happiness and purity," and if it is presented whole (yes, with the head and the butt on the plate), it also signifies "family." I'll abstain from chicken butt jokes now.

4. Steamed Whole Fish = an abundance of good luck

Steamed Whole Fish with Ginger and Scallion

Much less intimidating than it looks, the fresh fish is simply prepared with soy sauce, ginger, and scallion. Similar to how the chicken is finished off, the fish is topped with a mixture of hot vegetable oil poured over fresh scallions. The fish is served whole, with the head and tail intact to ensure a good start and finish in the New Year.

5. Black Moss Seaweed = good fortune

Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)

Black Moss Seaweed is called fat choy in Chinese. Literally translated, it means "hair vegetable." Makes sense, huh? It looks uncannily, and unappetizingly, similar to masses of black hair. Fat choy is also a homophone in Chinese for "good fortune." It is served with braised Chinese mushrooms in a mixture of oyster sauce, soy sauce, and sugar for a full, savory flavor…and is slightly less scary looking that way.

6. Tray of Togetherness (sweets = good luck)

Tray of Togetherness

It is customary to start the New Year with something sweet. This tray is full of eight (a traditional lucky number) different treats like candied dried fruits and coconut.

7. Kumquats = prosperity

Lucky golden kumquat tree

Translated, kumquat means "gold orange" and during Chinese New Year, families and businesses often showcase the whole kumquat tree, or the fruit with stems and leaves attached (which symbolizes strong relationships). Eat them whole, skin and all. The peel is usually pleasantly sweet, although the flesh can be mouth-puckeringly tart. I solved this problem last year by making Kumquat Vanilla Marmalade from my happy little kumquat tree.

8. Orange Slice Jello Shots = a good time

Orange Slice Jello Shots

Not a "traditional" dish per se, but could very well be the makings of a new classic! Needless to say, these were a hit at last year's Chinese New Year party. I saw this brilliant idea on Adventures in Amateur Baking and Cooking. Oranges symbolize wealth, so make your boozy jello with some orange-flavored vodka and just wait for double the riches to come pouring through the door.

Photo Credit: Knight Lights Photography

Finally, don't forget about the Chinese New Year Parade, a San Francisco tradition since the 1860's. This world-famous parade will include a 250-foot long Golden Dragon, lion dancers, stilt walkers, acrobats, and elaborate floats.

Chinese New Year Parade, San Francisco
Saturday, February 27, 2010
5:15 pm - 8:00 pm
Location: Market and Second Street to Kearny and Jackson
Parade Route

Watch Food and Wine This Week to see Leslie Sbrocco, host of Check, Please! Bay Area in a new segment on local food and wine trends. On February 26, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, Thy Tran and Stephanie Im.

Steamed Sea Bass, Cantonese Style

I use "steamed" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.

Before you shun me, just try it.

The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.

This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes.

Black Bean Garlic Sauce (which is delicious on pork ribs too) and Seasoned Soy Sauce for Seafood are the secret ingredients worth hunting down for this dish. Lee Kum Kee is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99.

Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.

Ingredients for Cantonese Sea Bass

"Steamed" Sea Bass, Cantonese Style

Serves: 4

Ingredients:
4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)
Pinch of salt and white pepper
1 teaspoon cornstarch
½ teaspoon black bean garlic sauce (Lee Kum Kee)
2-3 slices peeled ginger
2-3 pieces scallion
1 teaspoon soy sauce for seafood (Lee Kum Kee)
1 teaspoon vegetable oil

Preparation:
1. Rinse and pat dry fish.
2. Sprinkle salt, white pepper, and cornstarch on both sides.
3. Coat all over with black bean garlic sauce.
4. Julienne the slices of ginger; place on top of fish.
5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.
6. Drizzle the soy sauce and vegetable oil on top.
7. Cover with plastic wrap and microwave for about 8 minutes.