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Demystifying Asian
Culture through Cuisine
 
 
NuCulinary News
Asian Flavors
June 15, 2010
In This Issue
Upcoming Classes
Thank you Rice Team!
Poke--Hawaiian Soul Food
Quick Links
SouthCenter Upcoming Classes
 
 
Bellevue
Upcoming Classes
Renton
 Upcoming Classes
6/17 Everyday Japanese
 
6/21 Everyday Thai (Class Full)
 
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Greetings!
 
Aloha and Happy Birthday to ME!
As I launch into my __year of life (hmmm, how many years is that, I can't remember!), I just want to thank each of you for being a part of my journey. I am grateful.
 
I am in a mellow sort of mood because I just got back from The Big Island of Hawai'i. Wayne bought this nice trip at my favorite auction benefiting EDI. The Executive Development Institute offers leadership programs culturally tailored for Asian/Pacific Islanders and also for Hispanic/Latino professionals in Seattle and Portland. (My sister is a graduate.)
falls 
But back to the island. Initially, Wayne was worried he wil be bored but our friends and family reassured him, that it is his kind of place (active and fired up). Being the Aries that he is, they were right on.
 
The Big Island of Hawai'i' has 10 of the 15 types of climatic zones in the world. It has beautiful rugged lava flows with a dry west coast and tropical rainforest east coast. It is composed of a family of volcanos (Grandmother, mothers, daughters, aunts) all governed by Pele the Goddess  of Fire the active hot chick of lava lakes that glow red in the dark. As my masseuse said--Pele likes strong women. Humm no wonder I felt comfortable there. It is fun to drive from the beach up to cool coffee plantation areas and then dive back down to the beach on the way to the volcano. My ears were popping!
 
I had to rev up my courage to drive up to the top of the summit of Mauna Kea (13,796 ft) in our rental car--no we didn't get the 4-wheel drive that was recommended.....but after a mini melt down in the lower parking lot, I got my courage back and thought, so what if the brakes fail on the way down? It is just a rental!  The sunset was unsurpassed, it is like being on another planet with the 12 large telescopes from half dozen other countries and ours. The air is thin there and good for stargazing. We saw Venus right up close.
 

In Hawai'i Volcanos National Park (site of Kilauea active crater) we took a short hike which goes up and down 400 ft and crosses a dry lava lake, a part of the 1959's eruption, solid but still not completely cool, it keeps me humble.
Kuaui Princesses 
We were lucky to be there on June 11, King Kamehameha Day and got to watch a beautiful parade in the middle of Kailua-Kona. Each of the islands sent their representatives, beautiful princesses on horseback with their escorts bearing gifts as they did during the Kingdom of Kamehameha. During that time, there were different chiefs who ruled each of the islands. The practice of human sacrifice to keep the Gods happy and keep the people at peace. We really haven't changed much in all this time....
 
So I know the big question? How was the food? Excellent, we cooked for ourselves and hit the Farmers Market on the first day for some fresh produce and fruit. Wayne was in his fine bargaining form for sure! I do think the highlight was our lunch which featured two types of poke on top of rice from Suisan sitting next to the water in Hilo; oh and then the Ono fish and chips at Quinn's in Kailua-Kona; and the nice salad at Mauna Lani Golf Course after a great round of golf. Ok you got the highlights.
 
Ah but back to Seattle where is grass is growing high from the rain and a little bit of sun. We have made some changes to accomodate our students--
 
NuKids Cooking Camp is now for kids 7 years old and above (it was 8 year old but we have some great younger chefs)
 
This Thursday's soba noodle class--super summer foods, fresh and all you need is to boil the water, I know you can do it--Soba two ways.
 
The Art of Sushi tomorrow--they only come monthly for two more months.
 
Wok a thon, are you really happy with your stir-frys?
 
Come cook with us or at least watch and eat, I think you will walk away changed for the better.

Building Community through Cuisine
 
Mahalo,
Naomi
Upcoming Classes
Sushi I-Basic Rolls--Bellevue
 
Wednesday, June 16
 
Our students have the prettiest rolls, if you want to learn the secret tips only chefs and grandmothers know, then this class is for you. We will only be offering these classes for a limited time for June and July. I want it! 
 
Everyday Asian Pantry - Japanese Soba Noodles--Renton

Thursday, June 17
Each week our Renton Uwajimaya classes focus on a different Asian country and its pantry and teaches you the authentic flavors and culture in little sizable bites. Learn how to make healthy, time-saver meals and navigate you through Uwajimaya so you can learn about the ingredients.

This week's recipe is Soba two ways--Soba Salad and Soba Zushi (Rolled like sushi appetizer). You get two dishes for the price of one! Teach me noodles!
 
NuKids Cooking Camp-Ages 7-12
July 12-15 
Dim Sum Class
 
Japanese Bento Boxes with lunch inside; Handmade Fortune Cookies, Noodles, Sushi, and more awaits the young cook in this 4-day cooking camp. Albert Lee Culinary Center is our location partner for this hands-on cooking camp featuring cooking techniques, culture lessons and fun.
 
Thank you to Linda, Lynn and Amanda for joining me in fighting hunger
Thank you to my Walk for Rice teammates, Linda Chism, Lynn Imler and Amanda Cross!
 
We will be walking for the ACRS Food Bank this Saturday, June 19. The walk/run starts at 10:00 and we will be meeting at 9:30 next to the swings at Seward Park. So far the Walk for Rice has raised over $110,000 towards their goal of $200,000 goal. This year they will have performances by Rhythms of India, the Seattle Chinese Girls Drill Team, Kokon Taiko Drums and a special appearance from the Seattle Sounders!
 
If you would like to join is to fight hunger in King County you can still donate. Just go to Walk for Rice and click on "register now". Follow the site's registering instructions, and choose "NuCulinary" when it's time to select your team. If you are unable to join me as a team member, please consider supporting me by making a donation to my campaign.

Consider Donating:
$20 honoring the 20th Annual Walk for Rice
$30 to purchase a 50-lb bag of rice
$50 to help support the 5,000 unduplicated individuals who rely on us every year

Thank you for your support, and I hope to see you at the 20th Annual Walk for Rice on Saturday, June 19, 2010!

This is their 20th anniversary event and is sure to be lots of fun. Don't miss out!
 
Shuttle service will be provided for the day of the event from ACRS to Seward Park. Buses will run every 15 minutes starting at 7:30 a.m. to 1:30 p.m.
 
"Because Every Grain Counts"
Poke "po-keh" Hawaii's Soul Food
Day 2 of our Hawaiian vacation found us in Hilo asking around for a great place for Poke,and boy did we hit the jackpot. Suisan a retail/wholesaler for the Big Island has the most amazing array of poke in their fish counter, over 30 types with raw fish, octopus, and lomi lomi salmon. The original Poke (meaning to cut or slice) developed by local chef Sam Choy was made for appetizers or snacks that included fresh raw fish with a relish of kukui nut, spices and seaweed. As we saw, the variations are numerous and delicious. 
  
I included a recipe from Chef Sam Choy and if you want another taste of Hawaii, Chef Toby will teach his recipe for Lomi Lomi Salmon on July 29 as part of Uwajimaya Hawaiian Days.
Dim Sum Class 
 Lomi Lomi Salmon (left) Ahi Poke (right)
 

This recipe Chef Choy made for his visit on ABC's "Good Morning America". All you need to do its combine the ingredients, mix well and then chill.

Ingredients:
1-1/4 pounds fresh ahi, cubed into bite-sized pieces
1/4 cup yellow onion, minced
1/4 cup green onion, minced
3 Tbsp. limu kohou (a reddish-brown seawood)
1 Tbsp. inamona (ground innards from roasted kukui nuts)
2 tsp. Sesame oil
 
Here is another Poke Basic Recipe that you can add to:

4 cups ahi (tuna, sashimi grade) diced
1/2 cup onion, minced
1/4 cup green onion, minced
1 cup soy sauce
2 tablespoons sesame oil
Salt and pepper to taste