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July 2007, Volume 3, Issue 7 |
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ow, it's HOT outside! And there is absolutely nothing like a cold beer on a sweltering day. Combined with summertime barbecue, summer brews are the perfect way to beat the heat. |
This month, New Asian Cuisine will make your mouth water with all things beer and barbecue. Join us as we sit down At The Table with Hawaiian chef Roy Yamaguchi and chat about food with Olympic skier Toby Dawson.
We will tell you all you need to know about refreshing, crisp Asian beers like Kirin, Harbin and Tiger Beer, innovative recipes that highlight fresh summer herbs and vegetables like Asian eggplant and Thai basil, and, of course, perfect barbecue recipes to spice up your Fourth of July!
As always, we love to hear from you, our favorite foodies! E-mail info@newasiancuisine.com with questions, comments, and other tasty tidbits.
Wendy Chan & Grace Niwa
Producers & Co-Authors
New Asian Cuisine |
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Olympic skier Toby Dawson has had a busy and exciting year! Besides winning a bronze medal at the 2006 Winter Olympics, he was recently reunited with his biological father. Adopted by American ski instructors as a child, Korean-born Dawson is rediscovering his Asian roots, which, of course, includes food. He talked with NAC about his passions, his cravings, and his family, as well as how he fuels up on and off the slopes.
"I eat everything. My favorite guilty pleasure foods are chips with salsa or nachos, and apple crisp. I go on kicks; all Korean food for a while, then it's steak, and then its fish and chicken." - Toby Dawson
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Born in Tokyo, chef Roy Yamaguchi was inspired by the Hawaiian flavors his family incorporated into family meals. The creator of what he calls "Hawaiian Fusion Cuisine", Yamaguchi, who moved to Hawaii in 1988, is excited by the fresh, local ingredients that the islands have to offer. New Asian Cuisine sat At the Table with this cookbook author, television personality, and owner of the renowned, eponymous string of "Roy's" eateries, to find out how he keeps cool and makes merry in the summertime heat.
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| Asian Restaurant |
Nobu Waikiki
2233 Helumoa Road
Honolulu, HI 96815
(808) 237-6999
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The warm weather is finally here, and there's no better relief for the sweltering summer heat than cracking open an ice-cold drink. But don’t settle for just any dime-a-dozen brew! Anheuser-Busch's selection of Asian beers will give you a taste of the finest breweries in the world. Catch a Tiger by the neck—the long neck, that is—and enjoy a premium beer that's straight from Singapore.
If you love Asian beers, you clearly have great taste; probably, too, a discerning palate. For a brew that balances complexity with class and that will keep you refreshed even when temperatures spike off the charts, reach for a Kirin Ichiban or a Kirin Light, the pride and joy of Japan.
For lovers of Chinese beer, Harbin Lager is a perfect fit. Floral, fruity, and malty, Harbin marries hops from the remote Northwestern regions of China with a blend of European hop varieties. The result? A exceptional beer that's as unique and nuanced as you are. Harbin Lager is delicious on its own or paired alongside a spicy, summertime supper. Barbecue, anyone?
We are also excited to introduce Ku Soju, a smooth, Korean spirit distilled from sweet potatoes. It's a great mixer and has got all the clear, velvety essence of vodka, but with a third less calories! Ku Soju is destined to become an instant classic, and will quench your thirst for a tasty summer beverage.
No matter your sipping style, Anheuser-Busch has got the perfect drink to keep the good times flowing and your taste buds happy.
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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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King Phojanakong |
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Jake Klein |
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Pichet Ong |
What is the most important tool for BBQ?
King Phojanakong: Sturdy tongs to work over the high heat.
Jake Klein: I would say depending on what you are making and whether you're barbecuing (slow long cooking over smoke), or grilling (high heat with direct contact) the fuel and the grill.
Pichet Ong: Tongs to pick up grill that goes up in flames.
Jacqueline Newman: Great meat beats great tools!
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For most people in the U.S., the word
barbecue means cooking raw meat over
hot coals. However, the pleasure of cooking
outdoors is not reserved for meat eaters only.
From Buddhist monks on pilgrimages and
busy farmers in their fields, to city folks on a
sunny holiday, vegetarians around the world
cook in the open air, some out of necessity,
and others just for fun.
 Try Vegetable and Tofu Kebabs with Spicy Yogurt Marinade
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Lifeway Foods is expanding its presence in ethnic nutritional foods with the introduction of a traditional South Asian yogurt beverage, lassi. The company claims lassi is associated with Ayurvedic health practices. It is a smoothie-like drink that dates back thousands of years and is traditionally made by combining yoghurt, water, salt and spices.
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This summer, Wolfgang Puck opened doors to his new restaurant, Red Seven, at the Pacific Design Center in West Hollywood, California. Red Seven is Puck's seventh restaurant in LA and features an Asian-influenced menu by Lee Hefter, executive chef and partner of Wolfgang Puck Catering, with locally produced, in-season ingredients, authentic Asian spices, and imported ingredients to create unique specialties. Red Seven is currently only open for lunch.
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Every so often, Chinese cuisine seems poised to shed its tired takeout- staple image and join the Asian dining boom that has swept the U.S. in recent decades. Yet it has never taken off in the way that Japanese, Thai, Vietnamese and Korean cuisines have. Nina and Tim Zagat say, "There is a historic explanation for the abysmal state of Chinese cuisine in the United States.
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Robin Finn from the NY Times writes, “The burly Mr. Chang, whose previous careers included junior golf champion (he burned out at 13) and entry-level Park Avenue financial functionary (he got drunk at the office Christmas party and burned his bridges) never plotted to become a celebrity chef. An ambassador of celestial ramen noodles and all things porcine at the place he calls his baby, Momofuku Noodle Bar, maybe.”
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Asian eggplants are typically sweeter in flavor and usually smaller in size than the American ones. The Chinese and Japanese varieties are generally long and slender varying from 3 to 10 inches; the Chinese eggplants are white to lavender in color while the Japanese are light purple to a dark purplish black. Thai eggplants are ball-shaped and are white to lavender in color.
Asian eggplants do not last for long periods of time and become more bitter tasting as they age. Choose a firm, smooth-skinned eggplant and avoid those with soft or brown spots. |
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Mitsuba is a Japanese herb that resembles parsley and has a milder flavor similar to angelica and celery. Mitsuba leaves and stems are used to flavor foods and are also added to salads.
While cooking, pinch off and discard coarse part of its stem, leaving about two inches of tender stem attached to clusters of leaves. Rinse and pat dry. You can store mitusba in a sealed plastic bag and chill up to one week. |
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Although widely used by Vietnamese and Laotians, this sweet basil is present in almost all kinds of Thai dishes and has been identified as Thai basil in the United States. It has lush, deep green leaves, purplish flower buds and stems, and is added to green and red curries and spicy stir-fried dishes. Both leaves and edible flowers are sweetly perfumed with a mix of a distinctly basil scent and that of anise. Thai basil has powerful antioxidants that help fight inflammation and protect the body from damage by toxins.
Try Khai Duong’s Steamed Sea Bass with Tiger Lilies |
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Roy's
Hawaii Kai Corporate Plaza
6600 Kalanianaole Highway
Honolulu, HI 96825
(808) 396-7697
Founded by award winning Chef Roy Yamaguchi, Roy’s is world-famous for its innovative Hawaiian Fusion Cuisine – the tantalizing marriage of fresh local ingredients, European sauces and bold Asian spices, with a focus on fresh seafood.
The first Roy’s opened in Honolulu, Hawaii in 1988. Today, there are 34 Roy’s Restaurants in chef Yamaguchi’s Hawaiian Fusion Empire including 25 in the Continental US, 7 in Hawaii, 1 in Japan and 1 in Guam.
Click here for locations of Roy's Restaurants. |
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Besides being the ideal summertime paradise, Hawaii has the largest percentage of Asian-Americans in the United States, with many residents of Chinese, Japanese, or Filipino descent. And the food! How could your mouth not water at the thought of seafood, fresh from the Pacific, luscious fruits, and farm-fresh vegetables? Locals and visitors are lucky enough to have the flavors of famed chefs Roy Yamaguchi, Alan Wong, and Sam Choy right at their fingertips.
Want to know more about where to tickle your tastebuds while exploring the islands, big and small? We talked to this month's guest chefs about their favorite places to nosh while soaking up the Hawaiian sun. |
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| ACA Presents Taste of Asia Sit-Down Dinner |
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Tiger Beer Sponsors Chili Crab Festival |
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July 15th, 2007
5pm-8pm
Chef Chu’s
1067 N San Antonio Road
Los Altos, CA 94022
(650) 948-2696
$100 per person inclusive |
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August 19th, 2007
12pm-6pm
Riverview Restaurant
2-01 50th Avenue
Long Island City, NY 11101
(718) 392-5000 |
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