June Chua's Blog
Posted by June Chua
I was on live with The Keeler Show in Utica, NY just one week before Chinese New Years. The show's hosts were intrigued by Durian (the King of Fruit) and needed an "expert" to discuss its history and naturally described the taste. They kept me on for 15 minutes and we had a rollicking time. You can call me any time guys. Somewhere down the line, the hosts had to open up the odiferous fruit and eat it. I hope they survived. Of course, this is now the Year of the Ox, signalling a steady year for most. I hope you had a meal of whole fish, "hairy ball" soup, duck and finished off with cashew nut cookies. Health, wealth and happiness to you all.
Posted by June Chua
My mind is reaching out across the pond and around the world these days. I had a glorious opportunity recently to showcase my documentary, Twin Trek, in Northern Norway - where you will recall I shot the film and was able to taste Indian food up in the upper climes. This time, I didn't bother with Asian food as my hosts kept feeding me salmon and reindeer (delish!). No matter, for this month, we have a taste of the Phillipines, which I hope you will enjoy.
Posted by June Chua
As June is also the month I was born in, I thought I'd focus on the cuisine of this wonderful nation that I came from. Malaysian food has plenty of spice, aromatic herbs and flavourful dishes including Beef Rendang, Satay and Laksa. Watch out this month as I introduce new recipes from my mother's old, beaten blue recipe book and also a review of Sri Lankan/Malaysian cook Carol Selva Rajah's Heavenly Fragrance. Makan, Makan!
Posted by June Chua
Outside of that famous hamburger joint, Chinese cuisine is likely the most ubiquitous food in the world. My essay "Eggrolls and Chicken Balls" has been published online by the Chinese Canadian National Council 150 Years online project which aims to archive the collective history of this particular ethnic group. There's many Chinese restos in all sorts of places. I've eaten fried noodles in Prague, La Paz and Lund, Sweden. It's not something that I seek, but hey, why resist the obvious? Enjoy.
Posted by June Chua
Iron Chef Morimoto made a North American tour last fall, promoting his first ever cookbook - Morimoto: The New Art of Japanese Cooking - and the experience is something I could never forget. With barely 15 minutes to interview the formidable epicurean talent, I managed to get a profound glimpse into what drives the chef. In the spring 2008 issue of Asian Gourmet Magazine, you can find my interview with Morimoto. It's a perspective you won't get anywhere else. Oh yes, test out some of his recipes: Lobster Masala and Grilled Pork Chops.
