NATIVE DISH / PLATILLO NATIVO: Senegalese Poisson Yassa / "Poisson Yassa" de Senegal
(Existing English subtitles are from the publisher: NYC Media)
Description (from original video): "One day in 1995, Dakar, Senegalese-native Ejhadji Cissé woke up from a dream of living in New York City. He and his cousin took this as a sign, and immediately headed West to pursue careers in the culinary arts. Upon arriving and getting their bearings in Harlem's "Little Senegal" community, the Cissés quickly entered the restaurant business. In this episode, Chef Ejhadji fries up Poisson Yassa, his favorite Sunday dish--one that families greet loved ones with: sea bass flavored with a familiar Yassa onion sauce consisting of lemon, garlic, peppers, dijon mustard, and olives."
Descripción: Un día en 1995, Ejhadji Cissé, originario de Dakar, Senegal, soñó que vivía en la ciudad de Nueva York. Un primo y él lo tomaron como una señal y decidieron emigrar con el fin de hacer carrera en las artes culinarias. Al llegar y establecerse en la comunidad de "la pequeña Senegal" en Harlem, los Cissés se metieron inmediatamente en el negocio de los restaurantes. En este episodio, el chef Ejhadji fríe un "poisson yassa", su platillo favorito para los domingos... un platillo que se le ofrece a los seres queridos para darles la bienvenida: lubina acompañada con una conocida salsa "yassa" de cebolla hecha a base de limón, ajo, pimientos, mostaza de dijon y aceitunas.
NATIVE DISH / PLATILLO NATIVO: Thai Kua Kling chicken / Pollo Kua Kling tailandés
Description (from original video): " A couple decades back, Thai natives Karuna Wiwattanakantang and Norawat Margsiri (Aung and Poon) came to the United States to study business and economics. To put their studies into practice, they opened a restaurant in Boulder, Colorado in 2013 that would mirror the many dishes served in their hometown's street food stalls, which was uncommon in Thai-American cuisine at the time. It was an inopportune time, as the Colorado floods occurred shortly after opening, but their business thrived. Seeking more diverse pastures, they came to NYC in 2019, and signed the lease to an East Village storefront the next year, only to open during the start of the pandemic.
Through adjusting their business model to takeout and delivery, and with the support of devoted East Village neighbors and patrons, they continue to thrive in featuring reasonably-priced Thai-style street dishes, including one from Aung's Southern Thai hometown of Trang, stir-fried Kua Kling curry, which can be made of pork, beef, shrimp or chicken. Aung and Poon like the taste of chicken best, and infuse it with a savory fry paste made from turmeric, shallots, kaffir lime leaves, fish sauce and shrimp paste that offers a spicy sensation for the palette."
Descripción: Desde hace un par de décadas atrás, los tailandeses Karuna Wiwattanakantang y Norawat Margsiri (Aung y Poon) vinieron a los Estados Unidos a estudiar negocios y economía. Para poner en práctica sus conocimientos, abrieron un restaurante en Boulder, Colorado, en el 2013. Querían servir platillos similares a los que se vendían en los puestos de comida callejera de su ciudad natal, lo cual era poco común en la cocina tailandesa-estadounidense de ese momento. Fue un momento inoportuno, ya que las inundaciones de Colorado ocurrieron poco después de la apertura, aunque su negocio prosperó. En el 2019 se trasladaron a Nueva York en busca de nuevas oportunidades, y al año siguiente firmaron el contrato de arrendamiento para un local en el East Village. Su restaurante se inauguraría justo al inicio de la pandemia.
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