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July
2008, Volume 4, Issue 7 |
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 ummer is in full swing, and that means beaches, beer and barbecues. July's issue of New Asian Cuisine takes a look at the world's first and probably most delicious form of cuisine, barbecue. This month, we sit At The Table with Chef Jake Klein about his newest endeavor in Singapore: restaurants that use only wood-burning grills and smokers, and chat up Korean-born actor James Kyson Lee on how to eat healthy on a tight schedule. And, to help kick off your summer, we’ve got great grilling recipes that’ll have you reaching for the grill all season long.
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:
Panaeng Curry with Pork
This seemingly difficult recipe is actually very easy. Once you have all of your ingredients prepared, this beautiful Panaeng curry comes together in a snap.
Click image to play.
Rouxbe's cooking tip of the month:
What are Pandan Leaves?
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ASIAN BEER SPOTLIGHT: KIRIN |
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Kirin Brewing Company is one of the leading producers of Japanese beers and creator of both Kirin Lager and Ichiban Shibori. Now also brewing in the U.K., the beer has gone global, popping up in local restaurants everywhere. Kirin was the first of Japanese beer companies to introduce an Asian draught and light beer in the U.S. In fact, Kirin Light is now the only Asian light beer available to Americans. Known for creating "happoshu" beer, a low-malt beverage very popular in Japan, like Kirin Tanrei, Kirin has developed a sort of "a beer for everyone" campaign. Kirin has mastered the art of first press brewing to create the most smooth and drinkable beer possible. This unique first-press brewing process extracts only the truest, most flavorful portion of the finest ingredients which result in a full-bodied, slightly sweet, yet not overpowering beer. Kirin is paired well with seafood and hot and spicy foods.
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AMUSE-BOUCHE
WITH JAMES KYSON LEE, ACTOR, HEROES |
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Korean-born actor James Kyson Lee spends his days wielding super powers on NBC's hit show "Heroes" and his nights wielding cutlery at home, in the kitchen. A health-conscious eater with a love for the flavors of his youth, Lee maintains a harmonious balance of ingredients and culinary influences. Pretty impressive, considering that the busy actor has a jam-packed schedule (he'll appear in eight films in 2008!) that would render most of us motionless, straining to reach a bag of chips or a take-out menu.
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AT THE TABLE WITH CHEF JAKE KLEIN |
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A trip that began as a one month research trip for a Singaporean-themed restaurant in New York, quickly turned into a seven month project opening a completely new concept restaurant in Singapore. And the man for the job? Chef Jake Klein. As an expert in the similarities between Caribbean and Asian cuisine, Klein opened up restaurants in Singapore based specifically on wood-burning grills and smokers. Faced with a challenge, Klein jumped at the opportunity and opened up Wood, a four star fine dining experience. Klein caught up with NAC just days after arriving back in NYC, relieved to be home and excited for the future.
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ASIAN KITCHEN FILES: SUMMER GRILLING 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 Myers + Chang restaurant in Boston, Vermilion restaurant in Chicago, and a Salute to Sauces. 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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Craft Beer Flavors in BBQ By Lucy Saunders
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Large brewers are well-known on the American barbecue circuit as major sponsors of the outdoor cooking competitions. Now, Chef Brent Wertz of the Kingsmill Resort in Virginia, a property owned by the Anheuser-Busch Corporation, has helped to develop a line of grilling sauces bearing the Budweiser imprimatur.
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Sensible Eating - Barbeque By Hazel Ng, RD
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A lot of people worry about cancer risk from grilling, so they try to avoid all BBQ foods. However, although the risk is real, it can be greatly reduced by changing the way you do it and the food you choose to grill.
The risk comes from HCAs – Heterocyclic amines, which is a cancer-causing compounds formed by combining HIGH heat and muscle proteins of the red meat, poultry and seafood. Consumption of HCAs is linked to cancers of colon and stomach.
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
Kalbi (Marinated Short Ribs)
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LET'S
EAT OUT - BAR Q |
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Chef Anita Lo, of Rickshaw Dumpling Bar and Annisa fame, has done it again. Her newest endeavor, bar Q, fuses Asian barbecue with sashimi creations while maintaining the ambiance of a fine dining restaurant. The restaurant seats 126 people and features a beautiful greenhouse atrium. Along with a menu of both comfort favorites like baby back ribs and barbecue sauce and new Asian recipes like seafood stew with kimchi and crispy silken tofu, bar Q has also developed a drink menu with innovative ingredients that pair perfectly with Asian barbecue. Cocktails range in price, but all include Asian inspired liquors and mixers like elderflower, green tea and even Japanese pickles. With a daring and savory menu, bar Q restaurant is the New York destination for creative Asian cuisine straight out off the grill.
Bar Q
38-310 Bleeker Street
New York, NY
212.206.7817
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THE
BUZZ |
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Chef Sang Yoon Makes His Mark with Beer and Burgers by Edward Iwata
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Food critics, beware. One of the hottest young chefs and entrepreneurs around also is a terror on the ice. Sang Yoon, a South Korea-born chef whose beer-and-burger joint, Father's Office, has helped launched a casual-food craze in the fine-dining industry, is a fast-skating forward in an amateur hockey league here.
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Chang Bans Food Photography at Ko; Chefs, Bloggers Prove Resistant
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David Chang's no-photography policy at Ko was bound to cause a stir — after all, along with its draconian reservations policy, the stolen furtive glimpses of dishes you might never taste helped make the restaurant the city's ultimate food-porn fantasy.
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Vongerichten Bets on Soba |
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Jean-Georges Vongerichten's latest venture, Matsugen, is essentially a high-end buckwheat noodle shop. What's one of the world's most famous French chefs doing slinging soba? We went to the source to find out.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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Asian Chefs Association
Taste of Asia Dinner
July 15, 2008
Pres a Vi
One Letterman Drive
Buidling D, Suite 150
San Francisco, CA
6:00 pm - 9:00 pm
For more information, please click here. |
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Asian Culinary Forum
Are You What You Cook?
July 21, 2008
One Ferry Building, 2nd Floor
San Francisco, CA
6:00 pm - 8:30 pm
For more information, please click here. |
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