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April
2008, Volume 4, Issue 4 |
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 ew Asian Cuisine dedicates April's issue to the cuisine of Thailand, as the Theravada Buddhist New Year is celebrated by Thai and many others from April 13-15. We sit AT THE TABLE with Chef Chai Siriyarn of the acclaimed San Francisco restaurant Marnee Thai, and proudly present healthy, delicious recipes for mouthwatering Thai dishes that are guaranteed to spice up your dinner table. And though she's not Thai, we like Korean-born author Kim Sunee's book so much that we just couldn't wait to introduce her to you.
We're quickly carving out a niche as the trendiest teachers on the web! Check out our video food demos, courtesy of Rouxbe.com, for tips and tricks that will quickly turn you into a kitchen guru. And don't forget to check out our new blog!
Finally, mark your calendar for our upcoming Asia Society program with famous authors Fuchsia Dunlop and Jennifer 8 Lee.
As always, we love to hear from you, our
favorite foodies!
E-mail info@newasiancuisine.com with your favorite tips, tricks, and dishes.
Wendy
Chan & Grace Niwa
Producers & Co-Authors
New
Asian Cuisine |
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Welcome
to our newest partner Rouxbe™ (pronounced roo-bee) - the premium online instructional
cooking destination. To thank all of our loyal
subscribers and customers, New Asian Cuisine
has arranged for a 180-day
trial of this amazing
video site.
Click here to redeem the free trial offer.
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This month's featured recipe video:
Pad Thai
Almost all of the work that goes into making Pad Thai is done in advance, which is why it’s a great dish to make when having friends over for dinner.
Click image to play.
Rouxbe's cooking tip of the month:
What is Palm Sugar?
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AMUSE-BOUCHE
WITH KIM SUNEE, AUTHOR, TRAIL OF CRUMBS |
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Born in South Korea and raised in New Orleans by adoptive parents, author Kim Sunee has experienced a lifetime of culinary and cultural contrasts. As a college student, Sunee traveled to France for an exchange program and was transformed, subsequently spending more than ten years tasting her way through Europe. Her memoir, "Trail of Crumbs: Hunger, Love, and the Search for Home," chronicles a young woman's search for cultural identity, for a paradoxical combination of adventure and comfort, told through recipes and bittersweet anecdotes. The founding food editor of Cottage Living, Sunee is working on her second book, though if you've devoured "Trail of Crumbs" and are hungry for more, her website is a wealth of information for global gourmets who, like Sunee, want to savor the world, one bite at a time.
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AT THE TABLE WITH CHAI SIRIYARN |
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FLAVORS OF ASIA |
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Coconut Sugar
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New Asian Cuisine is coco-nuts for coconut sugar! A soft, light-brown sugar that is produced from the sap of the coconut palm, coconut sugar is a healthy alternative to refined white sugar and manufactured sugar substitutes. It can be used to make a variety of traditional Thai desserts, and adds depth and sweetness to savory dishes, especially curries. Coconut sugar is usually available in a soft, crystallized form, though because it's relatively unprocessed, its texture, color, and consistency can vary widely. Coconut sugar should be stored in a cool, dry place, in a tightly-sealed jar to keep out moisture. Try using it in place of palm sugar in your favorite Thai recipes!
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NEW ASIAN CUISINE POLL |
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NAC
FAVORITE ASIAN FOOD BLOG |
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Can't get enough New Asian Cuisine? Our weekly blog will curb your cravings. Check out our latest posts on a delicious Chinese Spring Feast, a lavish 13-course meal prepared by "Red Cook" Chef Kian, get a firsthand look at the Chinese hot pot, and explore the Singapore History Museum. Click here to view our blog and be sure to check back regularly for all things New Asian Cuisine!
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ASIAN RESTAURANT NEWS CORNER |
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New
Asian Cuisine has partnered with Asian
Restaurant News to produce this monthly column.
ARN is a nationally circulated trade magazine, and will
help to keep us in the know about Asian restaurant industry’s
news. You can reach ARN at 1-888-727-8881 or visit them
at www.a-r-n.net
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Upscale Thai for the New World By Robert Wemischner |
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In the trend-conscious celebrity-driven world of Los Angeles where the dining public can be fickle, any restaurant that makes it past its first year has truly arrived as an operation of substance. By that measure, Talesai, now celebrating its twenty fifth year at the same location on a choice section of busy Sunset Boulevard, has passed the test of time with flying colors. Featuring boldly flavored authentic Thai cuisine prepared from high quality ingredients coupled with warm but professional service, Talesai’s flagship restaurant, has distinguished itself from the herd of ethnic hole in the wall places serving mouth-numbingly hot but otherwise indifferent food in settings that might scare off all but the most intrepid diner.
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Sensible Eating - Thai Cuisine By Hazel Ng, RD
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Thai food is famous for its strong and rich flavor. Although the major cooking methods for the Thai dishes are deep fried and stir-fried, a weight conscious eater can dig his/her balanced meal choice out from the extensive Thai menu.
About Hazel Ng
Hazel Ng, RD is the director of DSC Weight Management Program www.dscwellness.com who has helped thousands of people to regain their shape.
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
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LET'S
EAT OUT |
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Dedicated to the colorful and flavorful traditions of Thai cuisine, Marnee Thai is a bastion of fresh, authentic Siamese cuisine. Chef Chai Siriyarn applies his lifetime of cooking experience to every delicious dish on the menu, and frequently features dishes that were passed down the family line from his grandmother, to his mother, and, in turn, to him. Marnee Thai specializes in the "Royal Thai" culinary style that's native to central Thailand, and makes good use of California's fresh, seasonal produce. With everything from popular fare like curries and pad thai to Chef Siriyarn's special family delicacies, the menu offers a spectrum of dishes that will appeal to everyone from vegetarians to Thai food novices to natives of Southeast Asia hungry for a taste of home.
Irving St Location
2225 Irving St. San Francisco, CA 94122 Tel: (415) 665-9500
9th Avenue Location
1243 9th Avenue San Francisco, CA 94122 Tel: (415) 731-9999
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THE
BUZZ |
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Sweets with a Dollop of Southeast Asia
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A bubble-gum pink, spatter-painted bake shop with the crystal chandeliers seems to fit Pichet Ong just right. Mr. Ong is the pastry chef who owns P*ong, the Greenwich Village restaurant where he serves small plates, savory and sweet. At his new place next door, Batch, he sells small cakes, tartlets, cupcakes, cookies, biscotti, puddings, ice creams and drinks.
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Culinary Tsunami— It's Called Umami
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It's the m-m-m in meat. It's part of the pizazz in a pepperoni pizza. It's what makes people cheer for cheese. It's umami, and if your reaction is "u-what-ee?" you've got plenty of company. But not for long. Chefs, nutritionists, cookbook authors and food processors are salivating over the merits of umami, the "fifth taste" that is neither salty, sweet, bitter nor sour.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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Beyond Shark's Fin and Fortune Cookies:
Exciting Journeys on Chinese Gastronomy
April 16, 2008
Asia Society and Museum
725 Park Avenue
New York, NY 10021
6 pm - 9 pm
For more information, please click here. |
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Khmer Legacies Taste of Southeast Asia
April 17, 2008
723 Washington St.
New York, NY 10014
6 pm - 10 pm
For more information, please click here. |
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Click
for more events
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