Podcasts about asian cooking

"I can remember walking down Lygon Street and smelling the dope in the air and thinking, this is just crazy" - Tony Tan One of Australia's most respected chefs, food writers, and teachers, Tony Tan trained at La Varenne in France and Leith's School of Food and Wine in England. He's owned and cooked at Shakahari in Melbourne and Tatlers Cafe in Sydney, presented The Food Lover's Guide to Australia, and guested on Anthony Bourdain's No Reservations where he told Mr Bourdain that he was scared of him because of his frequent dropping of the F-word.A Renaissance History and Chinese Language graduate he is fluent in several languages - learning French just so that he could read French cook books…which make up some of the 3,000 in his collection. On the menu is; mum's famous roast chicken, sister's famous laksa, coconut cream pie, and potatoes in Trentham, and his latest cookbook Tony Tan's Asian Cooking Class will revitalise your connection to the melting pot of Asian cooking.Tony's social cause is the wonderful Stephanie Alexander's Kitchen Garden Foundation.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Norma Chu, Founder and CEO of DayDayCook, discusses promoting Asian cooking culture with a content-driven food consumer brand. Natalie Exum, Assistant Scientist at the Johns Hopkins Bloomberg School of Public Health, talks about combatting health risks from exposure to contaminants in drinking water. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.See omnystudio.com/listener for privacy information.

Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF.     Norma Chu, Founder and CEO of DayDayCook, discusses promoting Asian cooking culture with a content-driven food consumer brand. Natalie Exum, Assistant Scientist at the Johns Hopkins Bloomberg School of Public Health, talks about combatting health risks from exposure to contaminants in drinking water. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.See omnystudio.com/listener for privacy information.

Asian cuisines like Vietnamese, Chinese, Japanese, Korean, and others have rich culinary traditions with incredible depth of flavor that takes someone dedicated to learning the beautiful complexity of Asian ingredients to truly create incredible Asian meals- which is why I am so thrilled to welcome this week's guest, Sophia Nguyen Eng on the podcast to share her experience cooking traditional Asian cuisine (from a real food perspective). Growing up in a Vietnamese family, Sophia noticed Asian food in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. The recipes she shares explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. . Connect with Sophia: The Nourishing Asian Kitchen Sprinkle with Soil Sophia's Pho Masterclass Joy and Jolie Pho spice blends Sophia on Instagram . Connect with Kris: Healthy Mama Kris Recipes The Healthy Mama Cooking Club (get it free for 7 days) Instagram: Healthy Mama Kitchen Podcast Instagram: Healthy Mama Kris . Thanks to our sponsors: Get free breakfast for life with HelloFresh with code HEALTHYMAMAFREE Get 20% off any Aquatru Purifier at aquatru.com using code HEALTHYMAMA . Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode of the Xtalks Food Podcast features an interview with Norma Chu, founder and CEO of DayDayCook, a multi-brand company on a mission to promote Asian cooking globally. Over her 12-year journey at DayDayCook, Chu has implemented several successful brand strategies to reach global audiences, introduced an exclusive product line and used social media to help DayDayCook become a household name. Chu discussed the company's recent acquisition of Yai's Thai as well as its other brands, Nona Lim, Mengwei and Yujia-Weng. She also talked about a typical day in her life as an entrepreneur, which begins at around 5am and is filled with exercise, self-care and of course, work. Chu is excited to witness the company's expansion in the US and continue promoting Asian cuisine around the world.Read the related story here:How DayDayCook is Revolutionizing Asian CuisineFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @XtalksFoodInstagram: @XtalksFacebook: https://www.facebook.com/Xtalks.Webinars/LinkedIn: https://www.linkedin.com/company/xtalks-webconferencesYouTube: https://www.youtube.com/c/XtalksWebinars/featured

What are ways you can get involved in your local community? On this episode of the Thriving Farmer Podcast, Michael is joined by Tim and Sophia Eng who are both first-generation Asian American farmers who left their Silicon Valley careers to start a 5-acre micro farm in northeast Tennessee. Tim is a homestead-focused realtor and Sophia is the author of The Nourishing Asian Kitchen cookbook.  Tune in to hear how they are cultivating a community and the next generation. In this episode, you'll hear… About Tim and Sophia got started in their real food journey 1:41 What is typical of Asian American food offerings 4:03 More on Sophia's biggest learning experiences while writing her cookbook 8:31 About their move from California to Tennessee 11:20 What the word “community” means to Tim and Sophia and what kind of community they aim to build in Tennessee 21:29 All about the different enterprises that Sophia and Tim are involved in 27:02 How the cookbook has become a lead qualifier for their real estate business 30:44 About what's next for Sophia and Tim 38:07 About the Guest: Tim and Sophia Eng, author of The Nourishing Asian Kitchen, is a first-generation Asian American and first-generation farmer who left a successful Silicon Valley career to start a 5-acre micro farm in the Appalachian Mountains. Sophia is the founder of the website Sprinkle With Soil, and a Weston A. Price chapter leader. With her husband, Tim, they raise grass-fed dairy cows and beef cattle, laying hens, broilers, ducks, sheep, goats, turkeys, and grow a variety of produce for her family and local community.  Resources: Website - https://www.sprinklewithsoil.com Preorder the cookbook!   Tim Eng, Homesteading Agent - https://homesteadingrealtor.com Instagram - https://www.instagram.com/sprinklewithsoilFacebook - https://www.facebook.com/sprinklewithsoilblog     The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Conservation organizations play an important role in supporting local farms and food efforts nationwide. In the heart of the Ozarks, this land trust is taking land access for farmers one step further where they are offering affordable stable leases.  Through the NWA Food Systems Initiative, NWALT is offering underserved farmers the opportunity to sublease certain designated tracts of farmland on a dedicated property to help support sustainable farming practices in Northwest Arkansas. The Farmland Lease Program is available to beginning and experienced farmers who are interested in fruit and/or vegetable production. Approved applicants will have access to water and electric utility infrastructure, shared access to farm equipment and harvesting facilities with neighboring participant farmers. In addition, farmers accepted into the program will have access to education, training, and other resources to help them succeed. You can learn more about the program and the farm location in this podcast or contact 479-966-4666. Information is online at www.nwafarmlink.org. https://bit.ly/farmlandlease    

What causes diabetes varies according to the type – such as type 1 or type 2. But, overall, diabetes can lead to excess sugar in the blood – which can be a serious health problem. In 2021, 6.7 million people died, worldwide, from diabetes-related health concerns, according to the International Diabetes Federation. However, people tend not to think about the risk of diabetes or how to manage it until they have abnormal blood sugar. But, as they say, prevention is better than cure. The Power of Bitter Melon in Diabetes Management So, which odd-looking, oddly tasting fruit can promote insulin secretion to help type 1 diabetes and reduce insulin resistance to help type 2 diabetes? The answer is #bitter melon, a staple in many Asian diets. But when do we need to be careful about eating it? On Vital Signs , host Brendon Fallon covers simple lifestyle changes—from how we sleep to how we eat—to stave off diabetes. Stay tuned as we dive deeper into the potential benefits and risks of incorporating bitter melon into your diet. ⭕️ Watch in-depth videos based on Truth & Tradition at Epoch TV

Annie Yu learned how to cook from her grandmother, who grew up near Canton, China. Her style of cooking included a lot of seafood, rice, and milder spices than Northern Szechuan cuisine. As the first American-born of seven siblings, Annie spent a lot of time in Chinatown in Boston, traveling to the markets with her grandmother. Today, Annie teaches Asian cooking in San Luis Obispo after many years in the world of corporate training. She shared with me her secrets for stir fry, which are fascinating, her dad's one wish for his kids, and the reason she and her husband decided to move from the East Coast to San Luis Obispo.   Instagram: @sloasiancooking Photo: Jen Olson  

028 – Asian Cooking Ingredients With Fused By Fiona Uyema Fiona Uyema is a TV Cook, cookbook author and founder of Fused by Fiona, a range of Asian cooking essentials designed to make mealtimes simple and healthy. After years of living and travelling in Asia, Fiona returned home to Ireland with a mission; to help people recreate the delicious dishes she had experienced in her own kitchen, with all the flavour and none of the fuss. With a goal to bring feel-good Asian food to more people, over the past decade, Fiona has given countless cookery demos, developed hundred of recipes, written a cookbook, built an online community, and created her own food brand, Fused by Fiona - made using only 100% natural ingredients and no refined sugars. Fused by Fiona has earned over 8 UK and Ireland national awards, including a recent Great Taste 2022 award and 3 wins at the UK Quality Food & Drink Awards 2021. Fiona's top tips to help improve your health are: Diet and nutrition Balance Hobby Website www.fusedbyfionauyema.com   Instagram https://www.instagram.com/fionauyema/   Twitter https://twitter.com/FusedbyFiona   Use the code Fiona10 on the website for a 10% discount   ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence    

Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? We're sharing an episode from The Genius Recipe Tapes where Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First GenerationReferenced in this episode First Generation: Recipes from My Taiwanese-American HomeFrankie's Website Frankie's Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Kat Lieu is the founder of Subtle Asian Baking, the largest Asian baking online community of nearly 300,000 members. She wanted to be a young fiction author but was told ‘books with Asian characters don't sell‘. But with the success of SAB, she's now published Modern Asian Baking At Home, a cookbook filled with sweet and savoury Asian baked goods. We talk: - Cultural nostalgia through food- Her transition from a ‘classic' career to creative- What the heck IS Asian baking?I'd LOVE to hear about your personal experiences! Slide into my dms on Insta @crazybiatchasians or via email crazybiatchasians@gmail.comIf you want to support CBA through monthly donations, you can find me on Patreon: https://www.patreon.com/crazybiatchasiansFind Subtle Asian Baking on:- FB Group: https://www.facebook.com/groups/subtleasianbaking- Insta: https://www.instagram.com/subtleasian.baking/- Cookbook: modernasianbaking.com/preorder- Fundraiser: https://www.gofundme.com/f/veryasianbakesale- TikTok: https://www.tiktok.com/@subtleasian.bakingProduced and edited by Sharon Jiang.Support the show

The gap between cooks of colour and the mainstream is stubbornly large, but social media is ushering in a new era for Asian creators.

Jeeca Uy is a vegan with a passion for creating easy vegan recipes, Jeeca uses her Filipino-Chinese upbringing and her international travels to create her distinctive recipes. The Foodie Takes Flight features a wide variety of Asian dishes that span both modern and classic styles.  Jeeca started The Foodie Takes Flight Instagram in 2015, which now has over 600K Followers. Jeeca's reaching the masses with her easy, accessible, and fun pan-asian cuisine. Jeeca's cookbook Vegan Asian can attest to that, having topped Amazon's Asian Cooking, Food & Wine category immediately after its release. Jeeca Uy: www.thefoodietakesflight.com IG: @thefoodietakesflight Dustin Harder: www.veganroadie.com IG: @TheVeganRoadieDavid Rossetti: IG: @drossetti

In this episode, we're joined by Kimberly Le, CEO & Founder of Prime Roots. Kim studied Food Science and Technology at UC Berkeley, graduating Magna cum laude, and immediately started looking for a way to put her degree to use, leading to the founding of Prime Roots. Kim talks about product development, specifically focusing on plant-based diets. She also opens up about the effects COVID had on her business and shares her experience fundraising in the CPG space during the pandemic. Most importantly, Kim tells us about one of her basic ingredients “Koji”, a fungus commonly used in Asian cooking that is high in protein. This ingredient helped her to produce a delicious line of plant-based meat alternatives, starting with bacon.

In this episode, we're joined by Kimberly Le, CEO & Founder of Prime Roots. Kim studied Food Science and Technology at UC Berkeley, graduating Magna cum laude, and immediately started looking for a way to put her degree to use, leading to the founding of Prime Roots. Kim talks about product development, specifically focusing on plant-based diets. She also opens up about the effects COVID had on her business and shares her experience fundraising in the CPG space during the pandemic. Most importantly, Kim tells us about one of her basic ingredients “Koji”, a fungus commonly used in Asian cooking that is high in protein. This ingredient helped her to produce a delicious line of plant-based meat alternatives, starting with bacon.

Sachie came to New Zealand after graduating high school, mainly to speak English. What was she most surprised with on coming here? She says, "I was surprised with the size...not of the country but with the size of vegetables here. In Japan, a capsicum may be the size of an egg while here it's more like an apple!"Sachie's journey in entrepreneurship started rather serendipitously while she was working in hospitality sales. She went in one morning and learned of a colleague that had passed away from a heart attack at just 45. That same afternoon she heard of another friend that also passed away. "It was a lightbulb moment. If I die tomorrow, will I have any regrets? I went back home and drew a mind map. What do I love - food, what do I enjoy doing - I love cooking and sitting with others to eat, what skills did I have - I know how to cook Asian food really well. So I thought, that's it. I will teach those who love Asian food how to cook it. It's in my kitchen so I will call it Sachie's kitchen and so it began."It has now been ten years since that day and Sachie's Kitchen has gone from strength to strength. It is now one of the most-awarded cooking schools in Australasia. To date, more than 50,000 New Zealanders have been through Sachie's Kitchen with millions more watching her demonstrations on the small screen – her television show is broadcast in over 35 countries.Her classes appeal to individuals with a passion for Asian cooking and also corporate teams who book events that cover Japanese, Thai, Vietnamese, Malaysian, Chinese, Indian & Korean cuisine. Sachie has gone on to launch her own range of branded food products nationwide and is now exploring virtual cooking classes as well.Favourite quotes:Growing up for me, food = peopleWhen I opened the door to Sachie's kitchen in Parnell I had to really think of how people would find me and know about my kitchen. For me, the answer was media. So, I wrote it down on my mind map. I wrote TV, radio, magazine. And the law of attraction took over. When I write things, it attracts opportunities in my life. Over the next two weeks, my husband bumped into someone that ran a radio station and I got onto the radio. Same for my TV show, I wrote it down and then one day, the producer came through the door.Opportunities are always around you. They are ready, for anyone to grab. But if you're not ready, you will not see them. You will miss the boat.In front of my computer, I have a wall where I have a mind map. I write on it opportunities I want to attract, where I want to be and then I transfer it into my yearly calendar and then it does just happen. 

In this episode, Pa Soup has chow fun noodles on the menu. The Cantonese delight is not only fun, but also delicious! Art praises the inventor of the wok and Jake considers the yin yang cycle in the seasons. Of course, it wouldn't be Pa Soup without this week's musical selection; the one & only Chaka Khan! Lots to digest here. Show notes and recipes on Instagram @PaSoupShow!

Jesus and Moi talk about the weird videos they watch on Youtube such as DancingBacons, Asian Cooking, BadLandsChugs, Ghosted and 60 Days In. Also, how would they try and survive in prison if they ever get arrested. Social Media: @goodnightcast @moidivision @waveexe

Aloha friends and foodies, and welcome back. Today I'm interviewing Lesli Schwartz, the creator of Asian Caucasian, a food blog dedicated to helping the average cook create Asian inspired cuisine in their home kitchens. Lesli began her interest in Asian food in Sweden where she met a fellow expat named Damien, a native of Singapore and a talented gourmet Asian cook. After discovering their shared joy of preparing Asian cuisine, they began to work as a team hosting dinner parties and catering for clients. After a few years, Lesli returned home to Atlanta with her husband, where she started her blog. The blog has been up and running now for at least three and a half years, and within two years Lesli has managed to grow her Instagram to over 6,000 followers. In this episode, we talk about Lesli’s favorite spicy sauce, versatile & delicious recipes you can start cooking tonight, and the simple steps you can take to begin your Asian inspired cooking journey. You can find Lesli on her blog, Instagram, Facebook, Twitter, YouTube and Pinterest   Recipes Mentioned in this Episode: Asian Inspired Matzo Ball Soup Asian Rubbed Salmon Miso Glazed Salmon Wasabi Crusted Tuna 10 Essentials for Asian Cooking   Cookbook Mentioned by Nicole (Pad Thai recipe) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

S1E54: The Bulgogi Boss Recipe: Paleo Pork Bulgogi Lettuce Buns (Feeds 2) Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, cutting board, sharp knife, plate, mixing bowl BASICS: salt, pepper, olive oil MEAT: 1 lb ground OR diced pork PRODUCE: 6 broad leaves butter lettuce, 1 cup arugula, 1inch chunk fresh ginger, 3-5 cloves garlic, 1 green onion, 1/2 red onion CANS & JARS: 1 tbsp tomato paste, 2 tbsp sesame oil, 5 tbsp liquid aminos (soy sauce alternative) DRY & PACKAGED: 6 pitted dates DAIRY: none :) ADD'L SEASONINGS: none :)

Roy's Rancho Mirage chef partner Adam Palffy shares tips on Asian cooking, thoughts on being a young chef in the Coachella Valley.

'The Rise in Popularity of Asian Cooking and TV Chefs ' Presented by Ms Elizabeth Chong, Celebrity Chef, Author and Teacher. 14 July 2011. Perspectives:Asia is produced by The Griffith Asia Institute, Griffith University and the Australian Centre of Asia-Pacific Art, Queensland Art Gallery I Gallery of Modern Art.