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January
2008, Volume 4, Issue 1 |
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AMUSE-BOUCHE
WITH SUNG KANG |
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Photo provided by Lia Chang |
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Actor, Producer, Restaurateur. Sung Kang takes an active role in every aspect of his life and career, whether it’s fighting for great three-dimensional roles (few and far between for Asian American males), producing independent film projects he’s working on to help move them forward (BETTER LUCK TOMORROW and UNDOING), or opening a restaurant to solidify a place for himself.
Saketini
150 S. Barrington Ave., Brentwood, CA 90049
(310) 440-5553
www.saketini.com |
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AT THE TABLE WITH CECILIA CHIANG |
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Cecilia Chiang is more than just a chef and an author--she's a survivor. Born into a wealthy family and raised in a palatial home in Beijing, Chiang's life changed forever when the Japanese took over China and she was forced to flee. Cecilia Chiang chronicles her memoirs and her most cherished recipes in her latest book, "The Seventh Daughter: My Culinary Journey from Beijing to San Francisco" (co-authored by Lisa Weiss).
“Part memoir and part recipe collection, [Chiang] shares her favorite recipes alongside great stories.”
—New York Times Book Review
 Eight Precious Rice Pudding by Cecilia Chiang
Lion's Head by Cecilia Chiang
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2008 ASIAN CULINARY RISING STARS |
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Asian Culinary Rising Stars |
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ASIAN KITCHEN FILES |
Asian Traditional New Year
Dishes
The traditional foods of the New Year aim to usher luck, health, and happiness into your home. But they also usher in flavor! Dishes like, jiaozi, and spring rolls will satisfy your palate and warm your spirit. Of course, no need to spend the year pining for January--these delicious, comforting treats can be enjoyed all year long! New Asian Cuisine wishes our readers a happy and healthy new year!
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Jiaozi |
White Rice Cake Soup
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Lo Yu Sang
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White Rice Cake Soup for New Year by Saeki Yoo Park
Lo Yu Sang by Sylvia Tan
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FLAVORS OF ASIA |
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Mochi by Wendy Chan |
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Who can resist mochi, those delicious, chewy rice cakes that are soft and sensuous eye candy? In Japan, glutinous rice is known as mochigome (Japanese: もち米), so cakes and snacks made with this rice is called “mochi.” Rice cakes in all shapes (usually round), forms and colors, savory or sweet, in soups, or as snacks, chilled or grilled, frozen (with ice cream fillings) or plain are gaining converts everywhere. They come in different variations in different cultures. To me, mochi
is in the same category of such decadent
sweets as lusciously rich gourmet chocolate
truffles with surprise fillings, as they
both give me that same guilty pleasure.
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NEW ASIAN CUISINE POLL |
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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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Make Your Menu More Nutrition Friendly |
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Over the last four months, we have explored concepts that can help your restaurant become more nutrition-friendly. In this issue, we are summarizing and reviewing the various steps that Asian restaurant owners can take to make their dishes more healthful, while still retaining their taste and beauty.
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HERE IS TO YOUR HEALTH |
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Bird's Nest |
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A whole flock of illnesses can be treated with Bird's Nest Soup, a Chinese delicacy that is made from the nests of swiflets--birds that are mostly found in southeast Asia. Unlike most birds, swiflets forego twigs and leaves as building materials, and instead use saliva, which hardens into a delicate, edible nest. Rich in nutrients like calcium, potassium, and iron, swiflet nests are believed to boost the immune system and aid digestion.
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Photo Credit: Annie Leong, Timon Wehrli and Jon
Martins, Red Dog Studio
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"Annie's clear and precise instructions and innovative techniques are simply amazing; her knowledge and passion for food come through so clearly in her books. You learn so much reading and cooking her recipes, especially her tips and secrets. You can really produce a feast with Annie's recipes in your own kitchen."
-- Wendy Chan, Co-Author, New Asian Cuisine
Click to purchase Look And Cook With Annie by Annie Leong
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HEALTHY EATING |
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
New Asian Cuisine Collaborates with Healthy Dining
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New Asian Cuisine is pleased to announce a new partnership with California-based Healthy Dining, a team of health and nutrition professionals. Each issue of this newsletter will include a column by Healthy Dining and nutrition analysis of an Asian recipe.
The White Rice Cake Soup Nutrition Analysis
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LET'S
EAT OUT |
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GQ's 2007 Chef of the Year, 2007 James Beard Award Winner--Chef David Chang continues to catapult his way to the top! Ko, Chang's latest restaurant venture, is apparently due to open any minute in the old Momofuku location, 171 1st Ave in New York. The opening has been shrouded in mystery; so far, there has been a myriad of anticipation in the press and the blogosphere, but Chang is remaining relatively cryptic. Still, if the food is anything like the fare at his other restaurants, Chang can rest easy that, despite all the secrecy and hype, Ko will be a supersized hit.
KO
171 1st Ave New York, NY
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THE
BUZZ |
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NAC Partners with Rouxbe™ and Healthy Dining in 2008
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Savory Productions, Inc. has announced new partnerships with Rouxbe™ and Healthy Dining, set to launch in early 2008. The partnerships will support Savory Productions' mission to promote Asian cuisine and will include online video and content sharing on our monthly e-newsletter and website, NewAsianCuisine.com.
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Korean Iron Chef Named at The Culinary Institute of America
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Chris Wilcox, CIA Korean Iron Chef Winner |
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King oyster mushrooms, Korean pear, sesame oil, chili paste, carrots, onion and fillet of fish were the ingredients in the mystery basket unveiled to the competing student chefs from a diverse background at The Culinary Institute of America in Hyde Park, NY on December 8, 2007. Within the 90 minutes allowed, the competitors prepared and plated their creation for the judges – Ahn Hyo-Seung, Executive Vice President for Trade Promotion of Korea Agro-Fisheries Trade Corporation in Seoul, Korea; Oliver Andreini, Certified Master Chef and professor at The CIA, and Kelly Choi, show host and producer of Eat Out New York, a NYC Media Group program.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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The Winter Fancy Food Show
January 13-15, 2008
San Diego Convention Center
Show Hours:
Sunday - Monday 10am -5pm
Tuesday 10am -4pm
For more information, please click here.
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appy New Year! We at New Asian Cuisine are kicking off 2008 with a delicious bang, thanks to our new partnerships with Rouxbe.com and 
A New Taste Sensation: Umami
