Family: East Meets West: BBQ Short Ribs to Mohinga (Burmese Fish Soup)

From time to time, I invite others to write guest posts on my blog.  Here's one from my brother, Ron, about our annual Pre-Labor Day BBQ celebration.

Marinated Charred Short Ribs

Thanks to Po's afternoon milk tea, I find myself still awake at 3am, so I decided to write about our fantastic backyard family and friends summer gathering that was inspired by Burmese food vendors serving traditional dishes at a Nibban Zay fundraising event held at a Burmese Temple in Manalapan, N.J. Back in early August, friends of mine, Mark Pochaw and Jenny Chin, forwarded a menu of Burmese foods that were going to be offered at the temple. It sounded delicious, so we decided to attend. After having eaten traditional Burmese foods, I decided to serve traditional Mohinga (Burmese Lemongrass Fish Soup), fried fritters, Lat Thoke vegetarian noodles paired with BBQ ribs, flank steak and curry yogurt chicken at our family event.
Mark's cousin Vera, one of the temple vendors, was kind enough to prepare the Mohinga fish soup, which we decided to pair with Pae Kyaw fritters from another vendor. Aunty Vera and Mark threw themselves into gathering and preparing the Mohinga ingredients, an endeavor that took on a life of its own. They used as many of the traditional Mohinga ingredients as possible including lemongrass, catfish, and rare young banana stem bark which is not available in New York. It was flown from Florida to Albany on Wednesday, transported to Queens, cooked all day Saturday, and on Sunday found itself in the stomachs of friends and family in Short Hills, NJ, people with backgrounds from the US, Brazil, China, Great Britain, Saint-Tropez, France, Thailand and Vietnam, among others.

Banana Bark for Cooking Mohinga (Burmese Lemongrass Fish Soup)

We truly enjoyed Vera's Mohinga, which was amazingly, soulfully delicious and brought back memories of sitting on wooden stools eating the fish soup on street corners in Yangon, Burma. With a full stomach and a touch of insomnia, I'd like to thank my friends and family for coming to this memorable summer backyard gathering. Also again, thanks to Mark, Aunty Vera, Jenny Chin, my sister-in-law Yin Yin,  Pae Kyaw Fritter vendor Daw Si Si Cho and U Michael.

Best,

Ron

What food adventures have you had lately? Send us your pics or recipes!

Food Talk: Holy Basil!

I often get my brain picked on for my expertise with exotic drinks from various Asian regions;  whether with modern-global touches or with traditional roots.  This time, I asked two renowned bars and their mixologists for their favorite herbal concoctions.

One of my favorite spots when I am in Bangkok is the Q Bar.  This recipe is courtesy of "Travelin Matt".

Thai Basil by Travelin Matt
4 lime wedges
2 teaspoons brown sugar
2 oz vodka
Fresh watermelon
Fresh Basil (4-5 Leaves)
Ice Cubes
Sprite to top off

1 Muddle Brown Sugar and lime first
2 Muddle watermelon
3 Add basil leaves (no muddle)
4 Add vodka
5 Add ice cubes
6 Top off with sprite or 7-up
7 stir strongly (Mojito Style)
8 Garnish with basil leaf and watermelon wedge
9 ENJOY!

Private VIP Lounge of Q Bar

Food Talk: Away from the Big Apple; From Farm to Table

When my friend Alan Adelson invited me to his house in the Catskills for dinner to talk about his new documentary film project, we didn't hesitate.    
                                     

  Gallery and Art Studio of Turquoise barn

Thursday night after work on MTA train to Poughkeepsie takes me and my partner to the heart of the Hudson Valley, where we picked up a rental car. For the next three days, we had enjoyed very much being vegan with the abundance of fresh farm grown vegetables to varieties of melons in the rolling hills by the Hudson Valley. 

Entertainment: Summer Outdoor Fun

Summertime begins in the month of March for me every year, as I've been planning outdoor celebrations from weddings to a child's first birthday. Why not celebrate your special occasions with gatherings at a farm or on your own roof top. The beautiful weather will make it easier and merrier to create a simple, yet smart party planning.

Coming up with a fun ideal menu, like BBQ Striped Bass with Refreshing Tomato Vinaigrette or aromatic grilled Balinese Chicken Satay. And you can always make outdoor meals ahead of time so you can enjoy the wonderful company and setting.  Make simple rustic arrangements where your guests can participate with the setting by helping themselves to some Hibiscus Lemonade.  That's a party that can't be beat! 

 Wedding at Dudley Farm, Guilford CT

Travel: Top 5 Favorite Hotels From My Traveling Years

Haggling at a market in Baños, Ecuador

Luna Runtun (Ecuador) 

Located at the entrance to the Amazon. The rooms are on a bluff seemingly floating in the cloud banks. Waking up to the sounds of Toucans and parrots in misty rainforest surroundings. After a 10-hour bus ride from Quito, this is a real treat.

Gorgeous view from the top

Recipe: Pickle Time!

From beets to okras, summer is the time to pickle your vegetables. Simply slice the vegetables paper thin, in shoe string sizes or in wedges which works well with cucumbers. Just add kosher salt, spices to any of these abundant vegetables – caraway to beets; and to carrots, chili; and cumin to cauliflower marries well. Within a few hours, the pickling process benefited from time in the brine - especially vegetables such as radishes, cucumbers and daikons. 


These pickled vegetables are a great treat on a hot summer after noon or served as hors d’oeuvres. They are delicious on a porchetta sandwich or with a sardine salad; it's a quick and easy way to make vegetables part of your lunch.  Not to mentioned bringing summer to your table on a cold winter day.

Calvin's Mustard Green Pickle

On a Burmese Lacquer Tray

One of my all time favorite is the easy green mango chutney recipe that my friend the late Copeland Marks wrote from his book on the Himalayan Rim.  One of my childhood pickled recipes hail from Shan State in Myanmar is the Mustard Green Pickle that my cousin Calvin recently posted it on Facebook.  It is common in that part of the country to use pickle mustard greens to enhance hot noodle soup with pork broth and stir fry dishes. 


First, wash the mustard greens, approximately 2 lbs (the one with yellow flowers). Drain then chop to about 2-inch pieces. Then add half a cup of coarse sea salt. Mix well and let it sit for an hour. Then squeeze all the liquid out. Then mix half a cup of vinegar, mustard seeds, sesame seeds, fennel seeds and chili peppers. Stored in a glass jar or airtight container, it's good for a few months.

My good friend Eugenia Bone has a great recipe below from her new book, The Kitchen Ecosystem (Clarkson Potter 2014) coming soon!

Pickled Radishes - Makes 1 half-pint

6 radishes, sliced very thin (1 heaping cup)

1 large shallot cut into eighths

½ cup vinegar

½ cup sugar

½ teaspoon salt

 Place the vinegar, sugar, and salt in a small pot and heat over a medium low heat, stirring until the sugar dissolves. Add the radishes and shallots. Heat until the vinegar just begins to boil, and then remove from heat to cool. Pack the radishes into the jar and refrigerate. Allow the radishes to cure one week before serving. They hold for a few months in the fridge.

What's your favorite pickling recipe? Send us some of your favorites!

Travel: My Top 5 Restaurants From Around the World

I have been traveling since I was 21 and I have always enjoyed eating the local cuisine wherever I visited.  I've had a lot of delightful and memorable meals; I only wish they were not always a continent away!

Chilean King Crab Ceviche Salad with Andes Corn

Here are my five favorite restaurants from the 50+ countries I have traveled to:

Aldea (Puerto Natales, Chile) After traveling for 3 weeks and eating various fish stews (Chile’s National Dish); this unique restaurant blends the delicious flavors of the Mediterranean spices with great Chilean wine to pairs with.  You won’t easily find a place like this anywhere in the world.

Irene at Aldea Restuarant in Chile

King of Flowers

What I love about the month of May, besides it being the month of my birthday; are all the blooming plants and flowers.There are lots of exciting cheerful blossoms starting to show, as April showers bring May flowers!  My favorite May flowers are Peonies.  As spring approaches, I love watching the shoots sprout in my garden and always it amazes me when their delicate petals are in full bloom.

Orchid and Peony Bouquet by Saffron59

Just a hop on the subway or a train ride can put you in the feeling of a country side as the Brooklyn Botanical Garden or another outing favorite of mine that we do annually is to go to the Chanticleer Garden in Pa.  Our weekend trips to the Berkshires is botanical garden with full of different shapes and shades of peonies - from striking velvety burgundy to soft petal pink blossoms that just lift everyone’s spirits.  I love to create bridal bouquets with peonies, since this exquisite flower is a

Holiday: Water Festival, Biggest Water Fight of the Year!

Did you know that every year around April, there’s a different New Year’s celebration known as The Water Festival?  Southeast Asian countries such as Burma, Cambodia, Laos, India, Thailand as well as Yunnan, China celebrate this multi-day holiday.  In Burma, (where I’m from) the New Year’s celebration is called Thingyan; for Thailand, Songkran; for Cambodia, Chaul Chnam Thmey.  Depending on which country they’re from the festival dates vary, but they all have one thing in common-The Water Festival.

  Irene Being Doused with Water in Her Home Town

Everyone take part in the festivities with traditional water-throwing activities; going to pagodas or temples for worship and blessings; and sharing communal meals. Water is a symbol of not only cleanliness but also auspiciousness.  A belief that the celebration of the

Travel: Patagonia - A Gastronomical Trip Via Ruta Pan-Am Hwy

 

View of Torres Del Paine, pic by Irene K. Wong

After touring through the rolling vineyards of wine valleys and endless picturesque lakes in Chile; my next adventure starts on a flight to “the end of the world”, Last Hope Sound, where Magellanic penguin colonies thrive and then on to Puerto Natales; the home of breath taking, stunning national park. It is an experience like no other, that will get under your skin and never leave you.

Salto Grande, pic by Irene K. Wong

With the help of Fransisco we had an excellent itinerary full of adventures with mountain treks, horseback riding across the Ultima Esperanza Province and lunch in between breaks that include

Travel: Chile: From Deserts to the Roaring Seas

Mont Gras Winery

After learning that they were planning on building 5 dams in the southern part of Chile;  this winter, we traveled to the country that has the driest desert in the world as well as dramatic fjords and serene channels.  Chile, is a country with an endless bounty of colorful citrus fruits and fresh vegetables. We went through enchanted forest like those of Bavaria to crystal clear blue lakes.

We landed in the capital Santiago, and our friend Jose picked us up to his beach condo in Viña del Mar (vineyard by the sea). There, we spent most of our time in one of the most fun city in Chile, unique in all of Latin America, Valparaíso.

From the flat city center riding up an incline elevator takes you to a to a very different city above.  Filled with tiny stores, talented artisans and quaint cafes.  We could not take enough pictures of this city. No wonder it is named the Top 10 cities for artistic inspiration.

Charity: Time for Giving, Nurturing and Celebration!

In this season of giving and celebration, I am grateful for all the blessings I have in my life and entering our 12 years with Saffron59 Catering & Event Planning. I am especially aware of the plight of others who are less than fortunate.   

That’s why I am so proud of the children from the orphanage in Myanmar that I have been supporting all these years.  Every time they get a cup of water they are deeply grateful for the new water purification system installed just last year.

I was especially pleased to hear from them from a recent phone call, that some of the girls (out of around 74 girls) who have blossomed under their care - are about to enter college.  Education is something that I have always supported for these children and it is truly a great feat to be able to obtain a better way of life.

This holiday season, please consider your good fortune in life and make every day a celebration.  Have a happy and joyous holiday!

Recipe: Cauliflower Tater Tots

As the Fall is approaching, pumpkins and cauliflowers are plentiful in the markets.

Here are a few easy recipes from our kitchen's crew. Simple, delicious  morsels for your next gatherings as hors d'oeuvres!

Crisp Baked Cauliflower with Cheddar Cheese and Birds Eye Chile 

Ingredients:

1  medium size cauliflower

1/2 t sp turmeric

1/2 t sp paprika 

1 bird eye chile (seeded) or serrano pepper (minced)

2 T milk or heavy cream

2 T butter

1/3 cup shredded cheddar

4 egg whites

salt and pepper 

vegetable or peanut oil

Directions:

Recipe: End of Summer Delights

Scallop glazed with Kalamansi and topped with Chiang Mai sausage and roasted corn

As the summer is winding down, there are still large nice fresh succulent scallops from Maine.
With the end of season of corn still available from the farmers market, these two ingredient complement well as hors d'oeuvres. Our kitchen has been serving Seared Diver Scallops with Brown Butter sauce and Sage, with abundance sage in the garden, it's delicious with crispy sage leaves!
Another way to enjoy the best of it is the Grilled Scallops marinated with Miso and Sake topped with Hijiki salad.

Recipe: Grilled Scallops marinated with Miso and Sake topped with Hijiki

Ingredients:

2 lb. Diver Scallops (approx.18/20 pcs )
1/4 cup sake
1/4 mirin
4 tablespoons white miso paste
2 tablespoons sugar
black pepper

Summer Cookout: City slickers at Paisley Farm, Rhinebeck,NY

Summer barbeque time.

Working with Mike and Jan Kokas at Upstate Farm (PaisleyFarm).

A beautiful weekend of planting soy beans and string beans, picking the ever blooming Zinnias along with 20 other city slickers with a full day of roasting 85Lb of pig.

Some of us in the kitchen prepared freshly picked vegetable and created Burmese okra with dried shrimp, roast corn just picked from the farm, baby eggplant and squashes with mixed herbs.

My friend Jade made side dishes to complement the roast pork, cucumber with ginger, bitter melon with slivers of lotus and amazing cheese cakes with summer berries...Joyce made cherry clafoutis and Chazz with her childhood recipe of chocolate coffee cake to end the feast.

Fundraiser: Here's to Summer Cocktails!

It’s my favorite time of the year!  But when the heat is sweltering, there’s nothing better than a nice, cool cocktail by the pool.  Serve these summery Saffron59 favorites at your next BBQ or just for yourself!

At a recent Cetana fundraiser to raise money for the educational future of Burma, our Burma Rise cocktail was a hit:

Recipe: Burma Rise

Ingredients:

½ cup vodka

¼ cup lime juice

¼ cup ginger infused simple syrup

¼ cup pomegranate juice

½ cup club soda

Muddled Thai basil leaves

Instructions:
Mix all ingredients except club soda and Thai Basil into a pitcher and stir to mix.  To serve, pour into glass of ice and add 3-4 leaves per glass of Thai Basil and top off with club soda.

Blood Orange Sangria

Weddings: Global Cuisine

With everyone in the world connecting and interacting with each other, it is only natural that our cuisines do too. Asian food is still a huge trend and global cuisine is in high demand - resulting in healthier, flavorful food with different textures; as seen with food trucks in major cities.  Being that we have such a diverse and international kitchen crew, many clients get a taste of our global menus.   

At a recent gala, we showcased the event with a tempting menu with cuisine from around the world.  Dishes like Ethiopian Doro Wat Chicken with Berbere curry, Salad with slivers of Lotus root, Braised Pork Belly with baked Arepas and many more were served; along with Dhoonya Dancers and live performances by the legendary Aaron Neville.

Ethiopian Doro Wat Chicken with Berbere Spice

Classic Fish Recipes From Cambodia and Myanmar

I would like to share two simple classic fish dishes from Cambodia and Myanmar. It is an all-time favorite of mine and created for my previous restaurant Road to Mandalay.  You can substitute the white fish (the firmer, the better) with large shrimp or any seafood you have on hand.

Si Byan (Burmese Fish) in 15 minutes

Makes: 4 servings

INGREDIENTS

2 lbs cod fillet or halibut, sea bass, etc - into 1-inch chunks

1-inch chunk ginger

2 tsp turmeric powder

¼ cup of vegetable oil

3 med. tomatoes, small chunks

3 med. onions, minced

5 cloves of garlic, minced

1 1/2 inch of ginger, minced

2 tbsp sweet paprika 1 tsp hot paprika or 2 fresh chili peppers

 1 1/2 tbsp fish sauce

¼ cup of vegetable or fish stock

½ cup cilantro leaves (reserve some for garnish)

INSTRUCTIONS

1. In a mixing bowl, marinade the fish with salt, pepper and turmeric for five minutes.

2. In a frying pan, heat the oil and mix in the onion till lightly brown and add in ginger, chili (if not using paprika) and garlic till fragrant.  Add in the paprika then immediately the fish and let it seared then stir in tomatoes, liquid stock and cook for five minutes.

3. Lower the heat and add fish sauce, coriander and simmer for another

2 minutes.  Garnish with cilantro leaves and serve hot with steamed jasmine rice.

Amok Fish Steamed in Coconut Shell

Cambodian Fish Amok 

Makes: 4 servings

INGREDIENTS

1lb White Fish Fillets, e.g. (Catfish, Cod, Haddock, Sole, etc)
1 Garlic Clove, chopped

1 Red Onion, chopped

Travel: Cambodia, Siem Reap, Phnom Penh: Beaches & Pepper Crabs

It was back in 1997 that I first went to Cambodia.  There were only a handful of small hotels that were family run and Raffle Chain Hotel was the hotel to stay at.  Then, only small, hut-like vendors were open and only for a few hours, providing very few Khmer dishes.  The seaside was not safe and walks along the beach were unheard of back them. Now, there are over 300 hotels on the popular strip in the city Siem Reap; from Starckish to affordable boutique inns.

Monk Going For Offering

Siem Reap

Hotels

Amansara
A 5-star luxurious private home with secluded ambiance.

Hotel De La Paix
Another centrally located 5-star boutique hotel with a stunning architectural fusion of ancient Khmer with contemporary art exhibits.

The One Hotel
The Passage, Old Market Area
With only one suite available, you literally have the whole hotel to yourself.

Travel: Visit of the Year: Myanmar/Burma, Yangon

This year my trip takes me to an ancient city of Cambodia, as a guest of His Excellency Roland Eng for a week of Royal visit to his homeland followed by a detour visit to sleepy fishing village of Ngwe Saung by the Bay of Bengal in Myanmar.

Another week in Yangon (Rangoon), this city is the gateway to Myanmar. The century-old buildings are maintaining the heritage landscape in the midst of the city's cosmopolitan life that is rapidly growing. Always green with lush tropical trees, shady parks and beautiful lakes, Yangon is known as the Garden City of the East.  Besides visiting the magnificent Shwedagon Pagoda here are a few of my own personal favorites.

A vendor at the bay