Act 3: Thai LGBTQ+

An introduction to Thai LGBTQ+ culture with Rupaul Drag Race Thailand’s Amadiva. From Marriage Equality, Drag Scene to Gender Equality.

Act 2: Hong Kong ! With Samuel Chan and Eugene Ma

Part 1 : Hong Kong Theatre
Part 2: Hong Kong Protest vs. BLM (and a little bit more theatre)

Links;
https://www.samuelcvlx.com/lighting (Samuel Chan)
http://www.playwitheugene.com/ (Eugene Ma)

Act 2: Fashion Shop Talk

Skin Whitening Cream, Fashion, India, Sri Lanka, Brooklyn with Mika Eubanks, Isuri Wijesundara, Bhavyaa Prasad

Links;

https://www.mikaeubanks.com/ (Mika Eubanks)
https://www.isuriw.com/about-1 (Isuri Wijesundara)
Bhavyaa Prasad (Instagram click HERE)

Act 2: Thai Theatre Folks (Reprise)

More on Thai Theatre, #BLM, Abduction, Spring 2021….With Sasapin Siriwanij & Rakshak Kongseng

Links;

(Thai Theatre Foundation) https://www.thaitheatre.org/en/mission-and-programs
(Bangkok International Performing Arts Meeting) https://www.bipam.org/
(Bangkok Post Article) Click Here

Act 2: Thai Theatre Folks

If you ever wondered what our lived experience was like in Thai theatre I am joined with director Nana Dakin for a quick chat about our experiences in Thai Theatre, Culture, People, and Government.

Links;

https://www.nanadakin.com/about
https://www.thaitheatre.org/en/history

Thai Fried Rice (Khao Pad)

INGREDIENTS

• 1 Tbsp peanut oil

• 3 garlic cloves, minced

• 1 red chili, chopped

• ¼ lb Chinese sausage chopped

• 4 slice anchovies

• 2 c cooked jasmine rice, (at room temperature)

• ½ onion, diced

• ½ red pepper, diced

• 2 tsp fish sauce

• 2 tsp soy sauce

• 1 tomato, sliced thin

• 1 egg

INSTRUCTIONS

1. Heat the peanut oil in a large wok (or very large skillet) over high heat. Add the garlic and chilies and sauté for a few seconds. Add the sausage and sauté until cooked through

2. Add the cooked rice, onion and red pepper, and sauté for 1-2 minutes.

3. Add the fish sauce, soy sauce, and sliced tomato. Sauté for 1-2 minutes, mixing well.

4. Push all the ingredients in your wok to one side and crack the egg directly into the wok. Scramble it with your spatula and let it cook until it is just starting to set. Toss the egg with the rice mixture until the egg is cooked through.

Act 2: Entr’acte

Ever wondered what it was like being an immigrant in the United States? I had the pleasure to sit down and talk to designers who I admire. Sharing personal stories. Some trials and tribulations of being an immigrant in U.S.A.

Links to Designer Pages;

http://seelightingdesign.com/about (Instagram Link to Cha See Click Here!)
https://rodrigomunozdesign.com/about (Instagram Link to Rodrigo Munoz Click Here!)
http://www.clintramos.com/about (Instagram Link to Clint Ramos Click Here!)

Go fund me for Immigrants (Led by Cha See) Click Here!

CRANBERRY WALNUT (SOUR DOUGH DISCARD) SWIRL BREAD

Ingredients

• 1 cup unfed sourdough starter

• 1/4 c warm whole milk

• 2 1/4 tsp instant yeast

• 1/2 tsp granulated sugar

• 1 lb unsalted butter (1 stick melted for dough, 1 stick melted for filling)

• 1 c unpacked light brown sugar

• 2 tsp kosher salt

• 4 tsp vanilla extract

• 1 egg

• 1 tbsp vegetable oil

• 2 1/2 all purpose flour

• 1 c packed light brown sugar

• 2 cups chopped pecans, divided

• 4 tbsp cinnamon

Instructions

1. Combine the milk, yeast, and 1/2 tsp sugar in the bowl of your stand mixer** and let sit for 10 minutes until it looks foamy.

2. Stir in the sourdough starter, 1/3 c brown sugar, 1 stick butter, salt, vanilla extract, egg, and oil. Switch to the dough hook attachment.

3. Add the flour

4. Knead until smooth, then remove the dough from the bowl, shape into a ball, spray the bowl lightly with nonstick spray, place the dough back in the bowl, cover, and allow to rise in a warm draft free spot for about 1 1/2 hours, until it has doubled in size.

5. While the dough is rising, make the caramel sauce by bringing 1 cup dark brown sugar and 2 sticks of butter to a boil in a saucepan over medium heat. Stir until the sugar has melted and then pour into a 9 x 13" baking dish. Sprinkle 1 cup of the chopped pecans over the caramel. Set aside.

6. Make the filling by combining the remaining stick of melted butter with 2/3 cup light brown sugar, and the cinnamon.

7. Lightly flour a clean work surface and roll the dough into a large rectangle. Sprinkle the chopped pecans over the filling.

8. Roll the dough into a tube starting with the long end closest to you. Cut into 12 equal portions using kitchen twine or unwaxed dental floss (it makes a cleaner cut than a knife) and arrange in the baking dish over the caramel.

9. Cover and allow to rise for another hour at room temperature .

10. Preheat your oven to 350 F, bake the rolls for 30 minutes until a rich golden brown, then remove from the oven and allow to set in the pan for 5 minutes before inverting onto a large cutting board or serving tray. Best served warm.

Act 1: Intermission

After a hiatus we are back. On this episode, COVID-19, Theatre over Zoom, What’s next? A conversation with Francesca Fernandez Mckenzie.
Links to organizations;
https://francescafm.com/
https://www.play-perview.com/
https://twitter.com/wtfestivalnc?lang=en

TACO DE SOEGOGI

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon salt

• ~1 cup water

• 4 tablespoons olive oil

Instructions

• Combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for 1 minute.Let rest for 10 minutes covered with a wet towel.

• Divide dough into 8 sections. On a lightly floured surface, roll each portion into a 6” circle.

• In a greased pan cook tortillas over medium heat until lightly browned, 1 minute on each side.

Act 1: Scene 1: Our first Podcast!

A podcast that happens after a Café Riw Luncheon/Dinner. Just two friends talking about the theatrical world and the people in it (amongst other things)…. The page consist of recipes that was made during that episode…Enjoy.

Special Guest: Nick Fitzer (Actor) & Adam A. Straussner (Software Engineer)

The lunch I made today was;

Pad Krapow
Tom Yum
Sesame Pork Belly
12 Spice Short Rib
Cardamom Cake

Tom Yum

Ingredients

• 3 cups chicken broth

• 5 red Thai chilis, slap it and cut into 3 sections

• 3 stalks lemongrass, cut into 2” segments

• 8 kaffir lime leaves

• 3 rounds of galangal, very thinly sliced

• 4 Shallots

• 1/2 pound chicken thigh bone in

• 1 cup mushrooms (choose your own adventure)

• 3 Tablespoon fish sauce

• 5 Tablespoons lime juice

• 1 cup tomatoes, QUARTERED

Instructions

1. Heat the chicken broth into a pot. Add Thai chilis, lemongrass, kaffir lime leaves, galangal, and shallots. Simmer for until fragrant (~10 minutes)

2. Add the chicken and cook until done. Then add mushrooms and tomatoes.

3. Season with fish sauce, lime juice.

4. Serve!

Sesame Pork Belly

Ingredients

• 1 pound Pork Belly

• Sesame Seeds (enough to cover the pork)

• Salt and Pepper

• Oyster Sauce

• Soy Sauce

• 5 tablespoon White Vinegar

• Lots of Canola Oil

Instructions

1. Marinate the Pork Belly with Oyster Sauce, Soy Sauce, Vinegar, Sesame Seeds, Salt and Pepper for 12 hours (chilled in the fridge covered)

2. Heat oil in a deep frying pan. (stick a wooden chopstick in the pan if it starts to bubble the oil is ready)

3. Fry the pork for 12 minutes

4. Rest so that the fats drips off

5. Cut and Serve!

Pad Krapow

Ingredients:

• Olive oil

• 5 Thai bird chilies

• 1 shallots (thinly sliced)

• 4 cloves garlic (sliced)

• 1 pound ground chicken thigh

• sprinkle of sugar

• 4 tablespoon soy sauce

• 2 tablespoon fish sauce

• 2 bunch Thai basil leaves

Instructions

• In a wok over high heat, add the oil, chilies, shallots and garlic, and fry until fragrant. Add the ground chicken and stir-fry until almost cooked…

• Add the sugar, soy sauce, and fish sauce until chicken is coated

• Add the basil, and stir-fry until wilted. Serve!

12 Spice Short Ribs

Ingredients

• 2 pound Short Ribs

• Garlic Powder

• Onion Powder

• Salt and Pepper

• Oyster Sauce

• Soy Sauce

• Gochu Jang

• Dried Lemongrass

• Thai Chilli Flake

• Sesame Oil

• Peanut Sauce

• Apple Cider Vinegar

Instructions

1. Marinate the Short Ribs with spices for 12 hours (chilled in the fridge covered)

2. Turn Oven on to 300F

3. Put Ribs in aluminium foil then into the oven

4. Roast for 3 hours

5. Serve!