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It’s just not the Fourth without burgers, barbecues and grilling! You can spice up this year's celebrations with Ming Tsai’s mouth-watering Asian Hamburger Pockets and Carol Selva Rajah’s delicious Spiced Mutton Satay. This month, we also have a special “Vegetarian Spotlight” using Asian vegetables. Check out Yorinobu Yamasaki’s Mizuna and Mushroom Ohitashi and Frank Yang’s Vegetable Dumplings and much more. Also, in this issue find out the great health benefits of Korean Ginseng. And to make sure you have a healthy Asian meal, New Asian Cuisine features an Asian version of the USDA's new food pyramid. Recipes with the food pyramid logo depict a smart choice and have a total fat content of lower than 35%!
We are delighted that our book signings and food demos with our celebrity chefs were very well received and we thank you for coming out to attend them. Click here to see new pictures as well as recipes of the cooking demos we’d like to share with you.
Wendy Chan & Grace Niwa
Producers & Co-Authors
New
Asian Cuisine
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Inspired by our cookbook, New Asian Cuisine: Fabulous Recipes From Celebrity Chefs
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For all Asian food lovers or travelers interested in learning more about food and culture in Hong Kong, Vietnam and Thailand, here is a once-in-a-lifetime experience. Working in strategic partnership with a leading membership-based travel agency, Club ABC Tours , this 13-day deluxe New Asian Cuisine Chefs Tour led by our celebrity chefs is now available. Please visit the website or call 1-888-TOURS-ABC (868-7722). For more information, please read our press release on the tour here. |
| Win a FREE New Asian Cuisine Chefs Tour to Asia by entering the Lee Kum Kee Tofu Eating Contest to be held in Little Tokyo in Los Angeles, during the 11th Annual Tofu Festival scheduled on August 12 - 13, 2006. For more details, please visit www.tofufestival.com, and visit our website www.newasiancuisine.com for updates and entry rules and form. |
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Hi Soo Shin Hepinstall is not a new name in the world of Korean cuisine. She reveals the delicious secrets of Korean cuisine in her well-acclaimed cookbook "Growing up in a Korean Kitchen." Also, a prizewinning Korean novelist, Hi Soo gives lectures on traditional Korean cooking, consults food companies and develops new recipes as well.
Click here for Hi Soo's interview >>
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Throughout Asia, outdoor markets display a bountiful and glorious choice of greens. Nowadays, chefs are introducing various and slightly bitter flavors of Asian leafy greens such as mizuna and tatsoi to the western palate. These delicious vegetables are now appearing frequently in menus across America. And here are some of NAC’s great GREEN recipes for you to try!!
Enjoy NAC’s Recommended Asian Dishes For Vegetarians
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Asian Salad
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Korean Cuisine
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When asked about the taste of their food, Koreans eagerly recite the phase Hanguk umsikun saek'om, dalk'om, maek'om hago olk'un, tchabtchal, ssubssul, kkosohan masida: Korean food is pleasingly sour, sweet, hot, burning hot, salty, bitter and nutty. It is a happy marriage of intriguing tastes, often in subtle harmony, sometimes in surprising contrasts. Read More >>
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All About Kimchi
Kimchi is believed to have been born in Korea around the 7th century. Each Korean family's kimchi had its own unique flavor, but the basic process is to salt the vegetable, firming it up by extracting its liquid, locking in the original flavor. A mixture of spices is then introduced and the vegetable is fermented, creating its distinctive character. With its abundant lactic acid and dietary fiber, Korean kimchi helps prevent constipation by promoting motion of the intestines. Read More >>
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Try Our Exclusive Recipes for Kimchi
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| Health Benefits of Ginseng |
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Korean Ginseng (Panax) is the most widely used and studied ginseng in the world. Ginseng stimulates the formation of blood vessel and improves blood circulation in the brains, thus improving memory and cognitive abilities. Ginseng is also used for diabetes, migraine, infections, radiation and chemotherapy protection, to aid in sleep, and to stimulate the appetite. Korean ginseng contains steroids which are remarkably similar in structure to anabolic steroids found naturally in our body. This makes it ideal for athletes and body builders looking for a natural alternative to anabolic steroid. It is also used by women for treatment of post menopausal symptoms.
Try Our Recipe for Chicken Ginseng Soup >>
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What's In Season?
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Korean melon is about the size of medium papaya and tastes like cantaloupe, but with firmer flesh. It has white, crispy and aromatic flesh. When you buy these melons, choose firm, symmetrical ones with good color and a dull, waxy texture. Korean melon contains Vitamin A, C and calcium making it an effective fruit for skincare. They are also good for digestion and curing constipation. You may store uncut melons up to five days at room temperature. Wrap cut melons in plastic and refrigerate up to three days. You may eat fresh Korean melons, add them to fruit salads or serve them with ice cream. |
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New Asian Cuisine - Now Available For Purchase
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Your Copy Now or Call 1-800-431-1579 |
This new full color publication of 288 pages features more than 200 food and beverage recipes from over 100 Celebrity Chefs, Asian and non-Asian, and introduces the Asian version of the new USDA food pyramid.
Only $14.95 + shipping/handling
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In the News
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NAC Book Signings and Cooking Demos
Check our photo gallery from our New Asian Cuisine’s Book Signings and Cooking Demos. Recipes are included. |
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New Asian Cuisine cordially invites you to our Special Book Signing and Cooking Demo with Celebrity Chef
with Rodelio Aglibot at Bloomingdales
Date: Friday, July 28, 2006
Time: 1 pm
Location: Bloomingdale's
Century City Shopping Center
10250 Santa Monica Boulevard
Los Angeles, CA 90067
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