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May
2008, Volume 4, Issue 5 |
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 e don't care what up-to-the-minute gastronomy trend you've latched onto - even the most diehard of foodies agree that nothing can beat home cooking. That's why this month's issue of New Asian Cuisine is all about Mom! It is the month of Mother's Day, after all. To help you celebrate the most special woman in your life, we asked our favorite chefs for recipes and memories from their own mothers, plus we've put together the perfect menu for a Mother's Day brunch of your own. We sit AT THE TABLE with pastry chef Vera Tong (her mom made French toast out of Wonder Bread!) and nibble at an AMUSE BOUCHE with the most popular woman in New York, Kim Ima, who's better known to her drooling customers as "The Treats Truck Lady". Plus, we give you a taste a spectrum of Asian flavors this month, as we dish on dishes from China, Korea, Japan, and Vietnam.
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:
Almond Coriander Chicken
This mild East Indian influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
Click image to play.
Rouxbe's recommended side dish:
Pilau Rice
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AMUSE-BOUCHE
WITH KIM IMA, OWNER, TREATS TRUCK |
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Wouldn't your midday breaks seem a little bit sweeter if you knew that you could walk out of the office and grab a homemade treat, right outside your door? Citizens of New York are the luckiest treat-lovers in the world, thanks to Kim Ima and her brilliant business, The Treats Truck. Cruising around the Big Apple in a kitschy/mod/adorable bakery truck named Sugar, Ima parks in a rotating array of neighborhoods and sells her homemade, fresh baked goodies, including all of your traditional brownie and cookie faves, and variations on the classics, like Caramel Creme sandwich cookies, Oatmeal Jammies, Mexican Chocolate brownies, and Cran-Almond Rice Krispie treats. Check out thetreatstruck.com for a taste of what this fun and fabulous entrepreneur is serving up downtown.
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AT THE TABLE WITH VERA TONG |
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The most challenging and guilt-inducing restaurant role has to be that of a pastry chef, those best friends/worst enemies responsible for making the most decadent part of your meal, and the last-course-pioneers who boldly venture where many chefs dare not, as pastry is viewed as the least spontaneous, most challenging culinary discipline. Vera Tong, of the new smash hit NYC eatery Dovetail, embraces the challenges of her job, with delicious results. The appropriately sweet-natured pastry chef counts Chef John Fraser (her chef at Dovetail) among her mentors, and, like Fraser, wants to keep it as real as she can in the kitchen, no frills, just good, honest food. With a sinful twist, of course. After all; it is dessert.
 Avocado Parfait with Local Strawberries
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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 tantalizing Thai cuisine, a new generation of Asian chefs, sumptuous BBQ at Anita Lo's new restaurant, fresh harvest at farmers' markets, and how to slice and dice bamboo shoots. 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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Asian Connection: Chef Zhao - Qian Qiu Shan Fang
By Natalie Hill |
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The crossroads of Fuxing Road and Boaqing Road in Shanghai are prime expatriate territory. With a myriad of Western restaurants within a 300 square meter radius, this is the centre of the former French concession and where expatriates come out to play. Nestled right on the corner is the bustling Chinese restaurant Qian Qiu Shan Fang. Unlike the expensive expatriate-focused Western venues around it, Qian Qiu is an extremely popular haunt for locals, Westerners, and Japanese alike. The restaurant, owned by a Taiwanese couple, has three outlets in the city, with another four opening during the summer. At the helm of the Boaqing Road branch is Chef Zhao Li Bing.
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Sensible Eating - Vietnamese Cuisine By Hazel Ng, RD
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Vietnamese food gives you plenty of healthy options. The famous “Pho” is a rice noodle soup with thin slices of beef. You can also choose tendons or beef balls which are also low fat choices. On the side they will give you a big plate of bean sprouts so you can have your two servings of veggies right there. If you have high blood pressure, although it is tasty, I suggest not to drink the soup to avoid excessive intake of sodium. If you do not like beef, “Pho Ga” which means chicken noodle soup, offers another meat option that is also very tasty and nutritious.
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
Quick-Fix Kimchi By Kim Sunee
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LET'S
EAT OUT - YOSHI'S |
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Jazz and sushi is an unusual juxtaposition, and that's exactly why Yoshi's works. The jazz club cum sushi bar, opened in the 1970s by three young Japanese students with a penchant for jazz and the tastes of home, combines the national cuisine of Japan and the national music of the U.S., which makes for a sophisticated night out. What's sexier than nibbling on a tender sliver of sashimi while being serenaded by a contemporary jazz great? Not much, that's what. Besides traditional sushi, Yoshi's also serves up an array of modern Japanese dishes, like Maple Leaf Duck Tataki and Lobster Tempura with Chili Aioli. The maki rolls are equally inventive, and Executive Chef Shotaro Kamio delights in creating simple yet surprising food for his devoted customers.
Oakland
510 Embarcadero West Oakland, CA Tel: (510) 238-9200
San Francisco
1330 Fillmore Street San Francisco, CA Tel: (415) 655-5600
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THE
BUZZ |
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Diners in the Dark Test Their Senses by Kelly Onanian
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The restaurant in Kingston was lovely, and the aroma of the food tantalizing. But Carla Marshall could not see what she was putting in her mouth. The reason was not her vision; Marshall’s eyesight is fine. It was because she had agreed to savor her meal as she had never done before: blindfolded.
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Korean Chain Plans Eight New U.S. Stores
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H Mart, a South Korean-owned chain of high-end Asian supermarkets, is pursuing an aggressive expansion plan this year, with eight stores scheduled to open across the United States. The chain, which currently operates 24 U.S. stores, plans to open single units this year in New York, California, Virginia, Texas, Nevada and Massachusetts, and two units in Georgia.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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A Wok Through Chinese Culinary History
April 28 - May 30, 2008
Stony Brook University
Charles B. Wang Center
Stony Brook, NY
9 am - 5 pm
For more information, please click here. |
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From Soy to Satay:
Asian Sauces Going Mainstream
June 2, 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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Click
for more events
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