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August
2008, Volume 4, Issue 8 |
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 ummer just isn’t summer without fresh seafood. This month’s issue of New Asian Cuisine dives into all the ways to prepare, cook, serve (and savor!) seafood. We chat with Top Chef Season 2 winner, Hung Huynh, on what life is like as a new celebrity and get the 411 on his plans to open a Mediterranean-Asian seafood restaurant. T. Susan Chang, cookbook reviewer for the Boston Globe, gives us the scoop on what role food played in her life as a Chinese-American and discusses her ongoing endeavor to perfect her mother’s steamed egg recipe. And, if that didn’t curb our appetite, nationally renowned chef Jet Tila shares his most sumptuous seafood recipes that have us happy as a clam on these dog days of summer.
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:
Lemon-Coriander Prawns
Sexy, grilled prawns, served with a lemon-coriander dressing that's so good you'll want to drink it.
Click image to play.
Rouxbe's cooking tip of the month:
How to Clean Prawns
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ASIAN BEER SPOTLIGHT: TIGER BEER |
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Made from only the best water available and taste tested up to 250 times, Tiger Beer has one of the most respected labels in Asian beer. While the Tiger Brewery sells millions of beers each year all over the world, it commits itself not only to brewing perfection, but also to the preservation of the near endangered tigers in Singapore. Since its inception, the beer has won several awards, but none better than the Brewing Industry International Awards, "The World's Best Lager". Tiger beer goes great with spicy seafood dishes like crab and lobster as well as comfort favorites like pizza and burgers.
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AMUSE-BOUCHE
WITH T. SUSAN CHANG, FOOD WRITER |
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T. Susan Chang knows a thing or two about food. Well, she should. She is the Boston Globe’s regular cookbook reviewer. But she is the first to admit the culinary journey to where she is today was a long and winding one. Of Chinese heritage, Chang believes that food is the link to memories and relates her favorite Chinese dishes to memories of her late mother. As a mother now herself, she says she is determined to keep the heritage alive in her children Noah, 7 ½ and Zoe, 2. New Asian Cuisine got the chance to talk to Chang while she enjoyed a little downtime.
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AT THE TABLE WITH CHEF HUNG HUYNH |
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He may be a celebrity chef now, but Hung Huynh, winner of the third season of Top Chef, doesn’t have time for the glitz and glamour of Hollywood. The executive chef at kosher restaurant Solo in New York City--and in the process of purchasing and opening a brand new Mediterranean-Asian seafood restaurant--Huynh has more on his plate than the average chef. But instead of pouring all of his Top Chef prize money into a new restaurant, Huynh used a lot for charity and a little for fun. NAC caught up with the chef in between lunch and dinner and got the scoop on what life is like as a new celebrity chef.
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ASIAN KITCHEN FILES: SEAFOOD RECIPES BY JET TILA |
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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 the "fifth taste," Umami, Eating Competitively, and July's Recipe of the Month. 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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Chef Roy Yamaguchi on Seafood
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Asian Restaurant News talks one-on-one with renowned chef Roy Yamaguchi about his seafood cooking techniques and discusses his cookbook Roy's Fish & Seafood: Recipes from the Pacific Rim. A collection of delicious recipes and indispensable preparation, this cookbook will inform and inspire any lover of seafood.
 Seared Ahi with Lilikoi-Shrimp Salsa by Roy Yamaguchi
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Sensible Eating - Seafood By Hazel Ng, RD
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Many people mistakenly think that a low cholesterol diet means having to forego seafood. Seafood, especially shellfish, is thought to have high cholesterol levels. However, I always encourage my clients to include seafood in their diet for weight loss and for lowering fat intake for a number of reasons.
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
Singaporean Chili Crab by Violet Oon
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LET'S
EAT OUT - SOLO |
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It's amazing when a restaurant masters the art of one specific cuisine without flaws, keeping guests coming back again and again. Solo in New York City is one of those restaurants, but it doesn't specialize in one cultural cuisine. Solo's menu is completely kosher. Chef Hung Huynh, winner of "Top Chef," has created a uniquely Asian and fully kosher list of dishes which tantalize the senses while remaining within the law of pure cuisine. From big eye tuna to lemon roasted chicken, Solo's menu is hardly without flavor and the atmosphere is unbeatable. With a beautiful dining room attached to an open kitchen, Solo is the place to go for a kosher dinner jumping with flavor.
Solo
550 Madison Avenue
New York, NY
212.833.7800
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THE
BUZZ |
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Rouxbe Cooking School Now Open
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Rouxbe.com, the premium online instructional cooking site, has launched the Rouxbe Cooking School. The extensive online school delivers a professional cooking curriculum in high quality, close-up video to home cooks around the world. To sample a free lesson, click here.
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New Asian Cuisine's Wendy Chan's Trend Watch in All Asia Food News |
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New Asian Cuisine's co-author Wendy Chan is a weekly columnist for All Asia Food News. Wendy's column, Trend Watch, provides great insight to the Asian food industry. To read her column, click here. |
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The Biggest Chinese Restaurant in the World Airs in U.S.
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The Sundance Channel's The Biggest Chinese Restaurant in the World premiered on Monday, August 4th. This four-part documentary profiles The West Lake Restaurant in Changsha, China, which holds the title of the world's largest restaurant. Click here to view past episodes.
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Asian Culinary Forum Chef Panel Sells Out
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Asian Culinary Forum's recent chef panel "Are You What You Cook?" debuted on July 21 to a sold-out audience of 115 people. "Are You What You Cook?" brought together a diverse and talented group of Bay Area chefs and authors comprised of Kelly Degala (Pres a Vis and Va de Vi), Eric Gower (Breakaway Cook), Michelle Mah (forthcoming Midi), Kirti Pant (Junnoon), and Charles Phan (Slanted Door). Linda Carucci, chef director of the International Culinary School at The Art Institute of California, moderated the panel. To be the first to know about upcoming ACF events, click here.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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Korean Food Demo with Jay Weinstein
Author, The Ethical Gourmet
August 9, 2008
Bloomingdale's
The Shops at Riverside
400 Hackensack Avenue
Hackensack, NJ
2:00 pm
For more information, please call (201) 457-2000. |
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Click
here for upcoming events
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