ASIAN FOOD CHANNEL PRESENTS:
‘INSPIRED WITH ANNA OLSON’ TOUR IN ASIA
Canadian celebrity chef to promote her new show among fans in Singapore, Ho Chi Minh City, Manila and Kuala Lumpur
PHILIPPINES, XX – Asian Food Channel (AFC) welcomes Anna Olson to four cities in Southeast Asia as she promotes her new show Inspired with Anna Olson, premiering exclusively on AFC come Friday, 29 July at 9.00pm. The culinary icon will start her two week tour in Singapore from 8 July and travel onwards to Ho Chi Minh City, Manila and Kuala Lumpur to get up close and personal with fans from the region. This program is in association with Emborg and BMW Malaysia.
Inspired with Anna Olson has a total of 10 episodes and will feature Anna’s unforgettable culinary journey from street food stalls to high-end restaurants, to learn the secrets behind Asia’s best-loved signature dishes and then adapt the techniques, ingredients and flavors in her kitchen to create her own inspired dishes gathered from her travels. Viewers can tune into AFC on SkyCable Ch 22 (Analog)/Ch 248 (HD), Dream Satellite TV Ch 27, Cignal Ch 26, Destiny Cable Ch 71 (Analog)/Ch 22 (Digital) to watch the series.
In the episode premiere, Chef Rob Pengson demonstrates 3 local recipes, Squab Inasal (grilled pigeon served alongside seasonal vegetables), Kinilaw (tune ceviche) and Tochino di Cielo (bite-sized custards). Drawing inspiration from Rob’s cooking techniques, Anna uses an affordable and popular poultry cut to prepare Maple BBQ Chicken Wings, for the sweet glaze, she uses maple syrup, a Canadian favorite to add sweetness and shine.
“I have been so grateful to my AFC viewers for the support and interest they’ve had in my baking and cooking over the years. The making of Inspired with Anna Olson has been a phenomenal experience for me. It has deepened my respect for Asia’s diverse and deeply-rooted cultures. This is my opportunity to connect by sharing my sense of appreciation and wonder at the new cuisines and dishes I’ve been able to explore, across so many countries. The flavors from the region are so varied and intense, yet at the same time, so humble and heartwarming. I hope that viewers enjoy the show as much as I have had in making it.” said Anna.
AFC viewers and fans of Anna who wish to meet her can do so on Saturday, 16 July at the Atrium of Eastwood Mall, from 5 to 7pm. Anna will be conducting a live cooking demo in collaboration with SkyCable and Canadian Beef International. Other sponsors of the event include Megaworld Lifestyle Malls, De La Salle University College of St. Benilde, Imarflex, Saeco, and Nemox.
Anna’s emphasis is always on respecting the techniques, the ingredients, and the people she learned from, while finding new ways to use them. Anna is recognized internationally for many culinary television programs such as Bake with Anna Olson, Sugar and Fresh with Anna Olson, all previously aired on AFC.
In line with the program premiere, AFC will also stream ‘live’ the pilot episode of Inspired with Anna Olson on its website www.asianfoodchannel.com/inspiredwithannaolson
About the Asian Food Channel
Asian Food Channel (AFC) is the region’s leading food-focused channel that celebrates the unique Asian culinary experience with the added touch of global flavour. AFC entertains viewers with a range of local and international content from reality, lifestyle to travelogue program formats. It believes in celebrating the rich history and story behind Asia’s most beloved cuisines and continues to grow its library of originally produced Asian content, breaking boundaries with new and exciting programs such as Bake with Anna Olson, Family Kitchen with Sherson, The Amazing Food Challenge: Fun In The Philippines, Wonderful Indonesia Flavours and Fresh Off Japan. Online engagement for the channel website and Facebook page garners close to two million likes and continues to increase daily. Asian Food Channel is part of Scripps Networks Interactive, one of the world’s leading producers of lifestyle content. More information is available on www.asianfoodchannel.com or Facebook page www.facebook.com/asianfoodchannel
AFC Original Series
INSPIRED WITH ANNA OLSON
Premieres: 29 July, every Friday at 9.00pm (SG), 8.00pm (JKT/BKK)
A chef’s training never ends, so while Chef Anna Olson is a master of the pastry world and a distinguished chef, she’s constantly exploring the world for new culinary knowledge. Anna travels throughout Asia on an unforgettable culinary journey that will take her from street food stalls to high-end restaurants. As she tastes local signature dishes, and understands the techniques, ingredients and flavors that each dish has to offer, Anna returns home and recreates the dishes with her own signature twist. Whether it’s salty, sweet, bitter or sour, Anna’s emphasis is always on respecting the techniques, the ingredients and the people she’s learnt from while finding new ways to use them. Be Inspired with Anna Olson.
Episode 1 - 29 July 2016 - Philippines with Rob Pengson
Episode 2 - 5 August 2016 - Singapore with Violet Oon
Episode 3 - 12 August 2016 - Thailand with Ian Kittichai
Episode 4 - 19 August 2016 - Philippines with Margarita Fores
Episode 5 - 26 August 2016 - Vietnam with Jack Lee
Episode 6 - 2 September 2016 - Hong Kong with May Chow
Episode 7 - 9 September 2016 - Singapore with Sarah Benjamin
Episode 8 - 16 September 2016 - Philippines with Chef Claude
Episode 9 - 23 September 2016 - Malaysia with Ili Sulaiman
Episode 10 - 30 September 2016 - Malaysia with Chef Wan
Episode 1: Philippines with Rob Pengson
Anna Olson kick starts her culinary journey across Southeast Asia in Philippines with celebrity chef, Rob Pengson. Rob demonstrates three local recipes from his restaurant – Squab Inasal (grilled pigeon served alongside seasonal vegetables), Kinilaw (tuna ceviche) and Tocino Di Cielo (bite-sized custards). Drawing inspiration from Rob’s Squab Inasal, Anna prepares Maple BBQ Chicken Wings with an affordable and popular cut of meat. Salmon Tartare on Cassava Cakes showcases the ceviche method of preparation used in Kinilaw. And finally, Mini Lime Crème Caramels puts a spin on Tocino Di Cielo, with the adding of lime which lends a citrus fragrance and a tangy taste.
Episode 2: Singapore with Violet Oon
Anna Olson meets with Singaporean Chef, Violet Oon, who demonstrates and explains the heritage behind Peranakan cooking. Violet whips up Ayam Tempra (braised chicken), Bananas and Apon Bokwah with Pengat Sauce (fermented rice cake with sweet coconut milk sauce) and the ever-popular Singaporean breakfast staple, Kaya Toast (coconut jam on toast). Inspired by the intricacies of Peranakan cuisine, Anna prepares Chicken Paprikash (chicken marinated with paprika and then simmered), which also pays homage to her Slovakian heritage. She then incorporates coconut milk, the main ingredient that was used in Violet’s Pengat Sauce, to create Crepes Anna with a unique Peranakan twist. Finally, Anna presents her version of the popular Kaya Toast with her Kaya French Toast.
Episode 3: Thailand with Ian Kittichai
Anna Olson explores Thai cuisine with popular Chef and restaurateur Ian Kittichai, who demonstrates the making of Mieng Tuna Krathotong (seasoned tuna flakes in a pastry cup), Yum Hua Plee Salad (shrimp and banana blossom salad) and the famous Tom Yam Soup (seafood soup in a spicy lemongrass broth). Inspired by the bright colors and strong flavors of Thai cuisine, Anna heads back to her home kitchen in Canada and prepares Rosette Cookies, Sweet Chili Grilled Steak on Artichoke and Radicchio Salad and a Sweet and Spicy Carrot Soup.
Episode 4: Philippines with Margarita Fores
During Anna’s visit to The Philippines, Chef Margarita Fores introduces the making of a Short Rib Adobo with Adlai (short ribs stewed in vinegar and soy sauce with garlic and spices), River Prawn Signigang with Watermelon (watermelon sour soup with prawns) and Atchara (pickled green papaya). Inspired by the use of an alternative grain to rice such as Adlai in Fores’s cooking, Anna prepares a Coffee Braised Beef on Canadian Wild Rice. Roasted Apple and Garlic Mussels is Anna’s take on incorporating fruits in a savory dish, and Pickled Squash “Marmalade” emphasizes the simplicity of pickling in creating flavorful condiments or accompaniments to any dish.
Episode 5: Vietnam with Jack Lee
Anna Olson meets Chef Jack Lee in Vietnam who demonstrates the making of Vietnamese staple and comfort food, Pho Bo (beef rice noodle soup), and introduces Going Buoi Tom Thit Ga (Vietnamese pomelo salad) and Ca Phe Sue Da (Iced Vietnamese coffee with condensed milk). Inspired by the fresh and flavorful elements of Vietnamese cuisine, Anna assembles a Beef Carpaccio, highlighting the quality of the meat used. Followed by a refreshing Beet and Grapefruit Salad with Herbed Goat Cheese Crostini and a vegan-friendly Espresso Granita with Coconut Cream.
Episode 6: Hong Kong with May Chow
Hong Kong is one of the most vibrant food capitals in the world, offering a variety of tasty street foods. In this episode, Anna meets with Chef May Chow who introduces her to some of her favorite local specialities, including Bao (steamed or baked buns with fillings), and the uniquely shaped Egg Waffles. Chef May then invites Anna to sample a Hong Kong favorite, Claypot Chicken Rice with Morels. Back home, Anna prepares Buns with Crab Salad, a refreshing and Western take on the traditional Asian Bao. Recognizing the depth of flavor a claypot can bring to a dish, Anna’s Sunday Roasted Chicken with Chanterelle Mushroom Sauce is prepared in a claypot. Inspired by Hong Kong’s Egg Waffles, Anna prepares Maple Waffles with Ice Cream and Sweet and Salty Peanuts, the perfect ending to a meal.
Episode 7: Singapore with Sarah Benjamin
Anna Olson explores Singaporean cuisine further alongside Food Host Sarah Benjamin, and samples Prawn Mee (prawn noodles cooked in a pork bone broth) and Chai Tow Kuay (fried carrot cake), two well-loved local delicacies. Inspired by the rich broth of Prawn Mee, Anna prepares an Atlantic Lobster Chowder. Rather than baking her carrot cake, Anna prepares her version Carrot Cake by steaming it. Back in Singapore, Sarah also demonstrates the technique of steaming a whole fish – a
celebratory dish eaten during festive events such as Chinese New Year and wedding dinners. Anna takes home this technique and incorporates it in her Spring Herb Steamed Sole with Almond.
Episode 8: Philippines with Chef Claude
In the third and last segment of Anna Olson’s visit to The Philippines, she explores the culinary delights of Pampanga with Chef Claude, making Pampanga Bulanglang (fish broth with guava puree, served with vegetables and seafood), Pampanga Halo Halo (an iced dessert with beans, coconut and corn served with a sweet sauce) and Sansrival (dessert cake with layers of buttercream, meringue and chopped cashews). Inspired by Claude’s use of locally-sourced ingredients and fruit as a significant component in his dishes, Anna prepares a Rosemary Roasted Venison Rack with Blueberry Balsamic Sauce, Sweet Potato Ice Cream Sundae with Corn Nut Brittle and Maple Spice Reduction and her Eton Mess Torte.
Episode 9: Malaysia with Ili Sulaiman
In this episode, Anna meets with food host Ili Sulaiman, and samples local Malaysian delicacies, such as Nasi Lemak Bungkus (coconut rice with cucumber, egg, nuts and anchovies wrapped in a banana leaf), Palut Hitam (black glutinous rice pudding) and Sambal (chili paste). Anna is inspired by the use of various spices and incorporation of different flavors in Malaysian dishes, and demonstrates Shrimp and Coconut “Risotto” and Chocolate Macaroons with a unique twist of adding coconut milk – an integral ingredient in South-East Asian cuisine. Anna’s Pickled Jalapeno Salsa in particular showcases the versatility in a spicy condiment, similar to how Sambal is served alongside most Malaysian dishes and even remains as a staple condiment to Malaysians based overseas.
Episode 10: Malaysia with Chef Wan
In the final episode of Inspired with Anna Olson, Anna further explores Malaysia’s diverse cuisine with renowned Chef Wan. He harks back to his roots with his grandmother’s Nyonya Laksa (noodle soup in a coconut broth) recipe with a trip to the local market to find the freshest produce for the dish. Inspired by the use of fresh ingredients, Anna prepares a Chili Grilled Shrimp and Noodle Salad with a spiced dressing made Malaysian-style by using a mortar and pestle. Anna samples delicious Malaysian street food such as Onde Onde (glutinous rice balls dipped in palm sugar and rolled in coconut) and Epok Epok (Curry Puff – a pastry pocket filled with curried potatoes and chicken). Inspired by these one-bite wonders, Anna prepares Coconut Mini Doughnuts and a Curried Herbed Lentil and Sweet Potato Pastry Pocket that makes a tasty snack.