Thai-ing One On At Brew Moon

Diana Helfand
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Wednesday - August 10, 2005
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Chef Sujin Krisanayuth aka Chef Tony started out as a guest chef for Brew Moon Restaurant and Microbrewery more than a year ago, and because of the tremendous response to his delicious dishes, they have become staples on the menu.

Tony has been in the food industry for more than 40 years and specializes in gourmet Asian cuisine. He got his start at the age of 19 in Thailand at the Erawan Hotel, and later moved to California to open up the first Thai restaurant on the West Coast. He worked at the Sheraton Waikiki and at hotels and spas in the United States and Thailand. He loves to cook and also likes to frequent different restaurants in his free time. Tony is married and has two children and two grandchildren. His philosophy is “Great food, great tastes and fun living does the body good,” and he looks and feels young!

Brew Moon is featuring some of his delectable dishes such as Stuffed Chicken and Shrimp Fried Tofu with Sweet Chili Plum Sauce, Chicken Satay with Spicy Peanut Sauce, and his fabulous Shrimp and Egg Pad Thai.

Here is Chef Tony’s recipe for MidWeek readers to enjoy!

Ginger is the underground stem of a plant native to Southeast Asia and is cultivated in most tropical countries. It is known for its aromatic and medicinal properties. It is mentioned in ancient Chinese and Indian writings and was known to the Greeks. The Romans imported it over 2,000 years ago. Toward the end of the 13th century it was used in Europe where it was highly prized as an aphrodisiac.

Ginger is available fresh, dried and preserved, and can be powdered, candied, crystallized or finely sliced and pickled in vinegar. When purchasing fresh ginger, choose firm, smooth pieces free of any mold.

Fresh ginger can be kept refrigerated for two-three weeks; peel just before use. It can also be frozen, and peeled and cut without thawing. Candied ginger keeps indefinitely. Keep powdered ginger in an airtight container in a cool, dry, dark place.

In addition to its most common use as a flavoring for foods and beverages such as ginger ale, ginger root has been used in traditional medicine for many centuries. Ginger is also used in traditional Chinese herbal medicine. Since its introduction to Western Europe in the Dark Ages, ginger has been used as a remedy for nausea, asthma, coughs, indigestion, cramps and migraine headaches. As it can irritate the digestive system, it should be used in moderation. There are more than 80 species of ginger.


Courtesy of Chef Tony, Brew Moon

• 9 garlic cloves
• 6 tablespoons fresh lime juice
• 4 Thai chilies (remove stem)
• 2 tablespoons minced ginger
• 4 tablespoons chopped lemongrass
• 4 tablespoons cilantro
• 4 tablespoons fish sauce
• 3 tablespoons sugar Blend dressing well in a food processor and set aside.
• 1 pound assorted seafood
• 1 pound mixed greens
• 1⁄4 cup mint leaves
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped green onion

You could assemble in individual serving bowls or in a large bowl family style. Grill or poach seafood and set aside to cool. Mix greens and seafood with mint, dress and toss lightly. Garnish with chopped cilantro and green onion.

Makes four servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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