Professional Documents
Culture Documents
WHIP UP CLASSIC
UNCOVER SOUTH KOREA'S KOREAN DISHES
UNIQUE CULINARY FARE
FRESH FROM
STEP-BY-STEP THE OVEN
DECO SUSHI ROLLS
PAIN DE MIE
HOT PLATES
SALTED EGG YOLK
DESSERTS
+
BIBIMBAP
BURGER
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Korean tapas
OCTOBER/NOVEMBER 2015
S$5.00 ● RM12.00
EDITORIAL
managing editor Kimberley Song
Editor Michelle Yee
writer Rachel Lim
CREATIVE
senior graphic designer Lim Mee Hong, Grace Seng
graphic designer Rexmond Oh, Pyae Phyo Oo
CONTRIBUTORS
Charles Chua, Jolene Klassen, Lo Wingtong, Gene Mok, Ng Chai Soong, Marisse
Gabrielle Reyes, Elaine Teng, Calvin Tan, William Woo, Alice Yong
SALES
SINGAPORE
business manager Frances Ho
senior sales executive Shelley Skylene
MALAYSIA
sales & marketing director Jessly Pak
business director David Choo
business manager Carmen Leow
sales executive Toh Kah Yin
DISTRIBUTORS
singapore Pansing Distribution Pte Ltd
malaysia Pansing Marketing Sdn Bhd
FOR ENQUIRIES
EDITORIAL marketing@milesmedia.sg
DISTRIBUTION & SUBSCRIPTION marketing@milesmedia.sg
MARKETING marketing@milesmedia.sg
ADVERTISING SALES sales@milesmedia.sg
HOTLINE Singapore 65/6214-9368
Malaysia 603/7954-8989
Kitchen Culture Food & Travel MCI (P) 037.02.2015, ISSN 1793-2120, PPS 1621/03/2013
(022936), is published by Miles Media Pte Ltd. No part of this publication is to be reproduced,
stored, transmitted, digitally or otherwise, without the prior consent of the publisher. The
information contained herein is accurate at time of printing. Changes may have occurred since
this magazine went to print. Miles Media Pte Ltd and its editors will not be held liable for any
damages, loss, injury or inconvenience, arising in connection with the contents of the magazine.
Member of Magazine Publishers Member of International Federation Prices quoted exclude government and miscellaneous taxes. Miles Media Pte Ltd will not accept
Association, Singapore of the Periodical Press, UK responsibility for unsolicited contributions. Printer: KHL Printing Co Pte Ltd (197801823M)
contributors
breads
Gene Mok is the chef-owner of
Franck Heuzé, Master Baker
PAUL Singapore
Selfish Gene Café located at 40 Craig
Road. Since 2011, his eponymous café
chinese cuisine has established itself with simple,
Daniel Koh, Culinary Advisor quality, comforting café fare. This
Chef Daniel’s Kitchen inquisitive Le Cordon Bleu alumnus
has a penchant of trying new culinary
french cuisine
Claudio Sandri, Executive Chef techniques to keep his self-diagnosed
Spathe ADD in check. Currently, he has been
working on fermentation and pickling
fresh and organic produce - focusing on yoghurt, milk and water
Joe Tan, Managing Director
kefir. Check out his simple and fuss-
Four Seasons Organic Market/
Four Seasons Gourmet Market
free homemade yoghurt recipe in this
issue’s Cook’s Basics (p51).
home cooking and
trouble shooting A self-taught home cook, Elaine Teng
Celeste Chew, Chef-Instructor first started conducting cooking
Chef’s in Class classes in 2004 when she was living in
Guangzhou, where she taught Asian
indian cuisine
Milind Sovani, Director/Chef
cuisine and baking to an expatriate
‘Hospitality Innovations’ Singapore community. These days, she keeps
and Gold Leaf Banquets India herself busy with cooking demos
which she conducts regularly for the
italian cuisine seniors and down syndrome children.
Michele Pavanello, Head Chef
Her family is also in the RSVP-NUS
OTTO Ristorante
Host Family Programme where they
japanese cuisine host international exchange students
Moon Kyung Soo, Executive Chef through cultural orientation and home
Mikuni, Fairmont Singapore cooking workshops. Check out her
fuss-free modern Korean recipes (p42)
meats
Andre Huber, Executive Director
which are perfect for weeknight eats.
Huber’s Butchery
An artisan baker and instructor at
pastry and desserts Bakerz@Work, William Woo has
Vincent Bourdin, Regional been in the baking industry for more
Pastry Consultant than 20 years. He currently runs his
Valrhona own baking academy in Singapore
under Bakerz@Work, which he and a
seafood
partner started in 2012. To date, he
Christian Chramer, Regional Director
South East Asia has conducted more than 40 batches
Norwegian Seafood Council of the signature programme – Artisan
Bread Programme, which is perfect for
both amateur and professional bakers
who want to learn how to bake bread
the natural way. In this issue, he shares
the basics of artisan bread baking, as
well as a step-by-step recipe on how to
make pain de mie (p60).
4
editor's note
Modern Korean
food on the rise
I
don’t think I’ve met anyone who doesn’t enjoy Korean food – the flavours are bold,
and the dishes are usually a colourful mashup that’s full of surprises. In fact, the very
best of it sings with an addictive combination of tang, fire, crunch and pungency.
That said, when people think of Korean food, the ubiquitous fermented pickle comes
to mind first, that and barbequed meat. But in recent years, modern Korean food is
rapidly gaining popularity, with more and more new F&B entrants reinterpreting classic
Korean flavours by creatively intertwining them with western methods and ingredients,
creating a unique gastronomic sensation. Among them is SYNC KOREAN Tapas Bar –
Singapore’s first Korean tapas bar.
For this month’s ‘Korean Issue’, we teamed up with them to put together a
flavoursome line-up of modern Korean-inspired recipes (p32) that are a cinch to prepare
at home. Expect scrumptious Korean dishes with a modern twist, such as bibimbap
burger, seafood paella with kimchi, and more.
Also in this issue, check out self-taught home cook Elaine Teng’s delicious and fuss-
free Korean party recipes (p42) – Korean-style meatballs, kimchi and pickled vegetables
sandwiched between soft and fluffy Chinese steamed buns, and kimchi shepherd’s pie –
which are perfect for dinner parties.
For those who love to bake, be sure to check out our comprehensive bread feature
by baker William Woo (p59), who shares the basics of artisan bread baking, as well as a
step-by-step recipe on how to make pain de mie.
We also travel to Seoul (p84) this month to uncover the bustling city’s culinary secrets,
and catch up with Cynthia Chua – the founder if The Spa Esprit Group – who recently
launched the group’s latest dining concept Open Farm Community (p28).
Michelle
Michelle Yee
Editor
Join us on Facebook!
www.facebook.com/foodntravelmagazine
5
contents
Oct / Nov
42
20 47
EAT OUT COOK IN
food&travel MAGAZINE
HOT PLATES
We check out new hotspots in Check out the hottest bars These flavoursome Korean-inspired
SALTED EGG YOLK
DESSERTS Singapore and Malaysia in town recipes by SYNC Korean Tapas Bar
are perfect for sharing
A PUBLICATION OF
BURGER
TURN TO PAGE 36
Korean tapas Malaysia Open Farm Community (OFC) Home cook Elaine Teng puts a
OCTOBER/NOVEMBER 2015
S$5.00 ● RM12.00
6
contents
59 84
74 66
7
Anthony Bourdain: No Reservations
Season 4
Around the world on an empty stomach
Premieres
Monday,5 October
at 8.00 pm
Asian Food Channel is available in Singapore on Starhub TV Channel 435.
To subscribe, please call Starhub at 1630. Malaysia on Astro TV
Channel 703. To subscribe in Malaysia, please call Astro at
1300 82 3838.
www.asianfoodchannel.com
22
eat out
We check out new dining spots in Singapore and Malaysia.
10 16 20
F&T 9
new bites
10
new bites
11
new bites
Wagokoro Hide
Yamamoto
At Wagokoro Hide Yamamoto, dishes are prepared Kappo-style,
that is, a traditional Japanese cooking method. Unlike typical
sushi chefs, Kappo chefs have to go through a relatively longer
period of training for about 10 to 15 years. Only after which can
they be accredited as a Kappo chef. Wagokoro Hide Yamamoto
is helmed by Chef Hide Yamamoto, who has not only honed
his skills in Kappo cuisine, but gone on to further his career in
France, Italy, and the United States. He even had the honour
of serving Ronald Reagan, George Bush, and Bill Clinton – the
three generations of Presidents of the United States.
Located at Roberson Quay, the newly launched Wagokoro
Hide Yamamoto restaurant offers an intimate dining experience,
where diners can opt for counter seats and watch the chef
in action as he prepare meals the traditional way. The dinner
menu is available in eight (S$158) or nine (S$238) course sets,
whereas the lunch menu is more flexible with both omakase
and affordable set meal (from $26) options.
A few highlights at Wakogoro include the appetiser of
Lokkee pumpkin mousse topped with walnut. Served chilled, and the
Diners seeking a fun and creative take on Chinese cuisine pumpkin mousse is light and savoury, and bits of walnuts add
should head over to Tunglok Group’s newest venture – a nice crunch to the dish. Needless to say, the sashimi dish
Lokkee – a modern Chinese restaurant inspired by Chinese comprising sea bream, toro, and kamasu (barracuda) was
take-out food found in Western countries such as New York, on point. Imported from Japan three to four times a week,
London and Sydney. The menu here is based on the cuisine each slice was fresh, juicy, and melts in your mouth. Equally
of Chinese immigrants who have built on traditional Chinese memorable is the Kamo eggplant with sea urchin – a clear stew
cooking and interpreted it for diners in their adopted homes. containing sweet, plump, and creamy eggplant from Kamo,
To start, we suggest ordering the poke salad (S$14) featuring Japan, and sea urchin bursting with umami goodness.
cubed tuna, salmon and avocado tossed in a spicy sauce Chef Yamamoto also displayed hints of Western influences in
and served in a tortilla chip bowl, which is both delicious and the grilled dish of black cod marinated miso with truffle edamame,
addictive. where the fragrance of truffle complemented well with slight
To fill up, the restaurant’s signature firecracker chicken buttery flavour of the edamame. In another dish, he also wrapped
nest (S$24) and chow mein (S$14) are crowd pleasers that will the asparagus – a typically European vegetable – in pike conger
surely please even the most discerning palate. We especially which has been so sliced precisely that diners do not feel the
liked the firecracker chicken nest, which features deep-fried prick of its fine bones, before deep frying it. The meal ends with a
chicken tossed with dried chillies, peppercorns and cashew refreshing kiwi and pudding dessert that left diners well satisfied.
nuts – the dish is also served with what appears to be egg ◆ 60 Robertson Quay #01-04. Tel: 65/6733-6315
yolks in half shells, but are actually blobs of mango puree to www.wagokorohy.com
neutralise the heat from the chillies and peppercorns. Other
must-try dishes here include the ‘mapo’ tofu, and the tomato
broth grilled fish.
For a quick bite, the establishment offers an array of
scrumptious baos, which are soft and melty, and all of them
come with simple but impeccable fillings. Our favourite is the
pork crackling bao (S$13) comprising sliced crispy pork belly
and gochujang sauce sandwiched between a soft and fluffy
steamed bun.
◆ #03-01, Plaza Singapura, 68 Orchard Road.
Tel: 65/6884-4566
www.tunglok.com/lokkee
12
Modern Japanese Meal at home
Chef Heman Tan showcased the versatility of Japanese ingredients from Ippin Café Bar
O
n 25 July, a Saturday salad is sure to satisfy. Here, tasty
afternoon, a group of eager and umami oysters and deepf-fried
participants gathered will golden brown then drizzled with
at Ippin Café Bar for an refreshing, zesty, and slightly sweet
intimate cooking demonstration yuzu miso dressing. The miso lends just
held by Chef Heman Tan, Executive a hint of saltishness to the oysters, and
Chef of JP Pepperdine Group. There, the mixed micro salad on the side was
Chef Tan displayed a three-course fresh and crunchy.
modern Japanese menu using unique Chef Tan ended the session by
and ingredients from Ippin. Specially dishing out the barley pudding from
imported from Japan, these high quality the oven, much to the delight of
ingredients are affordable and unique. participants. Almost all went home
To start, Chef Tan prepared a Pudding purchasing ingredients from Ippin,
barley dzukushi tropical served with having tried and approved the quality of
palm sugar sauce and mango compote, ingredients used in dishes.
a welcoming dessert fit for special
occasions. Using barley from Japan, this
easy-to-prepare dish is also nutritious
and delicious. Simply combine
ingredients and set it in the oven for a
bain marie (water bath).
While waiting for the pudding to set
in the oven, Chef Tan proceeded to whip
up a cold ramen noodles with dried
baby sardine flakes and plum flakes.
We like how the cold ramen noodles
can be cooked in a jiffy. Follow the pack
instructions and boil it for just a couple
of minutes then discard the boiling
water. Next, soak the noodles in ice
water to stop it from further cooking.
Bits of dried baby sardine and plum
flakes provided a nice crunch and taste
to the noodle dish, too.
For something from the sea, the
following dish of Kanawa’s oyster
topped with yuzu miso dressing and
yuzu salt with ‘yuzu miso honey’ petit
13
new bites
Malaysia Fuzio
A hideaway Italian haven that takes pride in showcasing comforting
classics to keep the crowd returning. Cold cuts, tomato caprese
salad, eggplant involtini, tomato bruschetta and several Italian
cheeses in the generous platter of antipasti (RM88 for 2 persons,
RM148 for 4) should whet the appetite for starters. Notable main
courses to savour include spring chicken risotto (RM72), grilled
lamb rack with goat cheese and rocket salad (RM76) and baked
cod with pesto potato mash (RM68). Sweet conclusions to consider
range from chocolate flan with gelato (RM28) to panna cotta with
mixed berries sauce (RM24).
◆ Fuzio bar & restaurant, 29, Jalan Berangan,
Manmaru Bukit Bintang, Kuala Lumpur. Tel: 603/2110-0303
A trendy robatayaki cum bar specialising in modern Japanese cuisine
infused with Italian accents. The omakase (chef’s choice) menu
proffers exquisite culinary curve balls such as gyoza chips with tuna
salsa (RM28), cream korokke (RM22) – deepfried seafood cream
croquette, president’s roll (RM78) – a hefty sushi roll with foie gras,
toro, wagyu, crabmeat, prawn and chicken floss, hotate chawan mushi
(RM30) – steamed egg custard with scallop and kushiyaki moriawase
(RM68) – assorted skewers of grilled delicacies. Superb when
complemented by creative cocktails: yuzu samurai (RM28), sparkling
ruby calpis (RM15) and lychee sour fizz (RM15).
◆ Manmaru Robatayaki & Bar, G26, Ground floor, Atria
Damansara, Jalan SS22/23, Damansara Jaya, Petaling Jaya,
Selangor. Tel: 603/7733-1038
Olive Garden
Unlimited servings of house salad, soup and breadsticks ensure
diners leave replete after a hearty meal at this American casual dining
restaurant. Its cheery, informal ambiance sets the backdrop for a wide
array of Italian-American entrées, pasta, pizzas, mains and dessert.
Popular choices include chicken parmigiana (RM26.90), lobster fettucine
(RM53.90), salmon risotto (RM45.90), steak toscana (RM79.90) and black
tie mousse cake (RM12.80). Remember to sample the spirited cocktail
selection featuring heady concoctions of frozen strawberry margarita
(RM31.00), frozen tiramisu (RM29.50) or long island limoncello (RM32.50).
Teetotallers can sip on mocktails of strawberry passionfruit limonata
(RM16.50) and chocolatey mud slide (RM17.50).
◆ Olive Garden, F-051, First Floor, Midvalley Megamall,
Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur.
Mido Tel: 603/2201-0221
Modelled after hanok (traditional wooden Korean abodes), this
new Korean restaurant entices Korean food lovers with typical
hansik specialities including the rare appetiser of spicy pig skin
(RM20) dipped in ground soybean powder. Marinated chicken
(RM28 for 200g), pork collar meat (RM30 for 200g) and marinated
pork slices (RM33 for 200g) are some of the meaty offerings for its
Korean barbecue while mainstays of seafood pancake (RM25) and
bulgogi casserole (RM48) are also on the menu. Complement the
delectable dishes with some makkoli – a milky albeit potent brew of
WORDS ALICE YONG
14
out and about
Sopra Cucina
Tucked away at the back of Pan Pacific Orchard right by Orchard
Towers, Singapore’s first Sardinian restaurant – Sopra Cucina
– has been packing the locals as well as tourists in since it threw
open its doors in late 2013. And the establishment is expected to
continue attracting regulars as well as new diners with its newly
revamped menu.
Showcasing unique Italian dishes prepared with traditional
recipes from Sardinia and Naples, notable dishes among the
salads and starters include the slow cooked fresh octopus with
celery, olives, pine nuts, basil and house-made dressing (polpo
alla carlofortina, S$20), and the pecorino cheese stuffed in pane
carosau and drizzled with honey (biscotto di pecorino, S$22). For
mains, the pastas are not-to-be-missed – our favourites from the
new additions were the traditional Sardinian semolina pasta with
rosemary pork sauce (malloreddus alla campidanese, S$25), and
the fresh seafood and semolina pasta with house-made seafood
sauce (fregola ai frutti de mare, S$30). We also recommend
ordering the traditional Sardinian suckling pig (porcheddu sardo,
S$48) to share.
For sweets, there's tiramisu (S$10), panna cotta (S$10), as well
as all that sweet creamy goodness lurking in the gelato case (S$6).
◆ 10 Claymore Road. Tel: 65/6737-3253
www.sopracucina.com
16
out and about
Sumiya
Sumiya (Japanese for charcoal-grilled) has launched a second
outlet at Suntec city, and to further heighten the experience of
diners, this branch sees the addition of a fish-drying machine
and irori genshiyaki (an ancient Japanese method of charcoal-
grilling fish). Irori genshiyaki is a cooking method that entails
skewered fish to be grilled vertically around stacks of red-hot,
glowing charcoal. Unlike modern ways of grilling, fish cooked by
irori genshiyaki is said to be more moist, evenly cooked, and with
a crispier skin. Depending on the size of the fish, the cooking
process will take around 20 to 40 minutes.
Different types of fish is available for the irori genshiyaki, and
the price ranges from S$10 for a small grilled semi-dried with
soy sauce tuna tail to S$48 for a whole grilled semi-dried kinki
fish (rock fish). Daily catches (market rates) are are air-flown in
two to three times a week from Japan. Try the grilled yellowtail
collar with salt ($20.80), a juicy, savoury and simple dish that
can’t go wrong Also noteworthy is a sake dispensing machine
within Sumiya. 16 different types of sakes (from S$2.20) are
available in tasting (20ml), half (60ml) or full (120ml) portions. This
allows diners more flexibility to try out a range of sakes without
breaking the bank. Be sure to try the seasonal sakes which will Pince & Pints
continually be on rotation. To cater to their ever growing customer base, Pince & Pints
As with most Japanese restaurants, sashimi is a staple. A Restaurant and Bar will be increasing their seating capacity by
choice pick is the fresh bluefin tuna sashimi steak-style (S$68), another 30 seats on the second level, taking the total capacity
where three different parts of the tuna – akami, chutoro, and to 76 seats. In addition to expanding their business locally, the
otoro – is showcased. It is also reassuring to know that at establishment is also growing their business overseas – Pince
Sumiya, Bluefin tuna is imported from farms that supports & Pints unveiled its flagship outlet in Kuala Lumpur, Malaysia
sustainable fishing. If dining in a group, we recommend going for at the end of September. To celebrate this new chapter of
the restaurant’s signature ‘can can mushi’, a hotpot with soup growth, the restaurant recently unveiled a brand new creation
base (S$6) and various types of seafood including Hiroshima – an indulgent truffle lobster roll featuring chunks of sweet
oyster (S$4 per piece), abalone (S$16.80 per piece) and air-flown lobster seared in a rich butter and housemade truffle sauce,
fish (market price) which can be ordered ala carte. then finished with freshly shaved truffle which adds a rich
End the meal with Sumiya Tropical Dessert (S$18.80). Pre- and fragrant earthiness to the dish. This new creation brings
order is advised, as only 15 portions are available daily. The lobster rolls to a whole new level.
dessert comes in an ice carved bowl, and contains cubes of ◆ 32-33 Duxton Road. Tel: 65/625-7558
fruits, green tea ice cream and sweetened red bean paste in www.pinceandpints.com
coconut milk – a sweet treat both for the eyes and taste buds.
◆ #03-332/333 Suntec City (Sky Garden,
North Wing, Tower 2). Tel: 65/6235-1816
www.sumiya.com.sg
17
out and about
Arteastiq
Unleash your creativity at Arteastiq, a homegrown boutique
teahouse and painting. Featuring a dining area and art jam
studio that can accommodate around 92 pax in total, this new
outlet at Plaza Singapura is spacious and easily accessible. From
experienced artists to amateur painters, everyone is welcome
to give a shot at art at the art jam studio. A blank canvas, art
materials and a free drink is provided at S$48 for all to paint
away heartily.
If you’re not quite in an artistic mood for the day, Arteastiq is
also a good place for quality tea. A wide array of specialty teas
are available, and are categorised into fruit teas (S$7.40), ginger
teas (from S$7.40), English and floral teas (S$7.40), Chinese and
Japanese teas (from S$6.90), and blended teas and coffees (from
S$7.40). Both the pomelo and lychee fruit teas in particular, are
refreshing, fragrant, and appetising – an excellent start to a meal.
For main courses, the menu at Arteastiq is split in ‘Ladies
Affair’ and ‘Gentlemen’s Dinner’, with each section comprising
seven selections. It’s a strange notion, considering how our
palates are not defined by gender. Nonetheless, the Summer in
Provence (S$28) is a comforting dish with seared, creamy foie Crab in da bag
gras with baked eggs perfect for scooping up with the country Cajun-style seafood, or seafood boil, is steadily gaining a
bread served on the side. Alternatively, try the Louisiana Love foothold in our dining scene. In our local context, it typically
(S$22), which is a hearty, no-frills dish of chicken and waffles. entails a bag of seafood and side ingredients cooked in a pot
While there is a good range of desserts available, we of sauce then dished out upon the table for communal dining.
recommend ending the meal with a tea – it’s Arteastiq’s And it’s easy to see why it’s becoming more popular – enjoying
specialty and the quality will not disappoint. seafood in this manner simply means more fun as all diners have
◆ 68 Orchard Road, Plaza Singapura, #03-70/72. to ditch all formality and indulge in seafood with their hands.
Tel:65/ 6336-0951 www.arteastiq.com Crab in da Bag, a Southern Louisiana-Asian seafood has
recently launched it its second nautical themed restaurant at
the Singapore Sports Hub. This new outlet also boasts a scenic
waterfront view of Kallang river, and the skyline of Tanjong Rhu.
For starters, try the crispy chewy baby squids (S$12), where
mouthful of fried, crunchy baby squids will pave the way for a
ravenous appetite. Another interesting creation with an Asian
twist is the Live Venus Clams with Ultimate Curry (S$21), where
fresh clams are stir-fried with aromatic curry leaves and chilli
padi in a signature northern Malaysian curry mix.
The star of the show is of course, the Titanic pot (S$299).
Suitable for groups of four, the massive bag contains a Boston
Lobster, two Sri Lankan crabs, Alaskan king crab legs, yabbies,
prawns, mussels, clams, along with a variety other ingredients
such as Bratwurst sausages, corn on the cob, and potatoes.
The seafood is boiled in a secret blend of Louisiana herbs and
spices, and is served with a Louisiana garlic butter dip, Malaysian
sambal dip, and Thai green bird dip for those who prefer added
flavour. A gigantic pot (S$399) with a more generous portion is
also available for groups of six.
To end the colossal feast, wash it down all with a zesty fresh
Lemonade (S$5) or a refreshing Somersby apple cider ($9).
◆ Water Sports Centre, 8 Stadium Walk, #02-05.
Tel: 65/6384-3511 www.crabindabag.com
18
out and about
Malaysia Jala
Revel in a luxurious brunch on the first Saturday of every month
at this tranquil restaurant set amidst Langkawi’s breezy Datai Bay.
Executive chef Fahdrul Malek and his team tease the palate with
servings of truffle scrambled eggs, marinated salmon platter, Jala’s
signature ‘jalaksa’, and a gourmet seafood tower of slipper lobster,
tiger prawns, and flower crabs. Sweet seductions in the form of
pumpkin cheese cake, liquorice crème brulee and an assorted
macaron tower will ensure a merrily decadent afternoon. Price:
RM349 per person with unlimited flow of Veuve Clicquot, RM249
for food only.
◆ The Andaman, Jalan Teluk Datai, Langkawi.
Tel: 604/959-1088
19
hot plates
WORTH THE
WORDS JOLENE KLASSEN | PHOTOGRAPHS CORNER HOUSE, FIVE&DIME, BURPPLE, TART BLANC, FATCAT ICE CREAM BAR
EGG-CRUCIATING WAIT
While it might take a little longer than usual to prepare, the unassuming salted egg yolk
dessert is well worth the wait.
T
he anticipation of having one of your lending a bit of flare to regular vegetables, like Bao (steamed bun with salted egg yolk
favourite dishes arrive at the dining spinach, eggplant and pumpkin. custard), as well as the delectable mooncake
table can be quite excruciating. With Typically made from duck eggs that that heralds the approaching Mid-Autumn
every passing minute, images of the dish in have been soaked in brine or wrapped Festival, salted egg yolk desserts have since
all its tantilising glory begin to materialise in with salted charcoal for up to eight weeks, come into its own, to become dubbed as the
your mind. Your stomach rumbles for maybe the ingredient is familiar taste for Asians, Asian equivalent of the salted caramel.
the fourth time since you’ve placed your giving a touch of indulgence to any meal. However, instead of building on the
order (you’ve lost count by now), and you In traditional Chinese cuisine, the versatile essence of the dish, the ingredient has
take a sip of your drink to help quell your ingredient is almost a staple condiment stepped up to now have desserts worked
growing hunger. with congee, adding flavour to the around it in order to complement the unique
But with the first bite, you’ll know it’s all otherwise bland porridge. flavour and texture of the yolk. Taking things
been worth the wait – even more so when Despite its track record, the salted egg yolk just a step further, the salted egg yolk has
the dish comes brimming with salted egg is set to make a comeback here, blazing a been transformed into a buttery blaze of
yolk. The bright yellow egg yolk, known for its tempting new trail on the local dessert scene. decadence as it is immersed in tarts, cakes,
salty flavour and sandy texture, is often found While most of the new dessert creations and remarkably, macarons; making it in every
coating our favourite crustacean dishes and have been inspired by Hong Kong’s Liu Sha sense worth the excruciating wait.
20
hot plates
Setting the salted egg yolk on a tantalising new trail, more restaurants and cafés have
started offering their own creations inspired by the popular Liu Sha Bao. From molten
centres in cakes and tarts, to toppings over waffles and a very elegant filling in macarons,
the salted egg yolk continues winning over the hearts (and stomachs) of diners here by
offering a familiar taste with in novel ways.
21
reviews
Veggie delight
Elemen and Sufood serve up countless reasons to kiss
our inner meat fiend goodbye
Roselle tea
reviews
VERDICT
Whether you’re a strict vegan
or simply after meat-free
Monday inspiration, elemen has
your vegetarian dining needs
covered.
ELEMEN
THE BUZZ A healthy and tasty fusion vegetarian plate comprising quinoa, radish, and watermelon served
restaurant, elemen offers a diverse range of mainly Asian atop a bed of greens. The mushroom salad prepared
fusion dishes, with some Italian options thrown in. with a mix of mushrooms is also another favourite.
For mains, diners can pick from more than 10
AMBIENCE With a spacious dining area as well as different scrumptious options – from the mushroom
a private dining room, guests will find a perfect spot risotto with black truffle (we liked that elemen’s version
whether it's for a business lunch or casual get-together swaps traditional risotto rice with wild rice, which is not
with family and friends. only healthier, but also adds a nice texture and nutty
flavour to the dish) to the braised golden-brown pumpkin
FOOD & DRINK Raw, organic and vegan eating is with glutinous rice in hot stone, and the oven-baked
gaining momentum, and in Singapore that is due in no burdock roots with walnuts.
small part to places such as elemen. Incepted by one Wash it all down with a glass of iced or hot tea – our
of Singapore’s most established food court operators – favourites include the iced lychee green tea and roselle
Koufu – the newly opened elemen is a fusion vegetarian tea – which are thoughtfully crafted, as are the desserts. ADDRESS
restaurant that offers a five-course lunch menu and an The standout items from the sweets section are the not- #01-75A/76, Millenia Walk,
eight-course lunch/dinner menu during weekdays. too-sweet chilled coconut puree served with peach gum, 9 Raffles Boulevard.
The five-course lunch consists of one selection from and the irresistibly rich and fudgy chocolate lava cake
each of these categories – the elemen appetiser, soup with ice cream. #01-113, Thomson Plaza,
or salad, main course, dessert and beverage. The eight- While vegan food hasn’t been synonymous with 301 Upper Thomson Road.
course lunch/dinner, on the other hand, is the enhanced boring for a long time now, there are still people who will
version of the five-course lunch that includes rosemary cringe when they hear the word, which is why elemen TEL
breadsticks, soup and salad as well as a small glass of strives to offer delectable vegetarian dishes that will 65/6238-0511 (Millenia Walk)
apple cider vinegar. entice diners to try the food without even 65/6452-0351 (Thomson)
For diners who prefer natural and wholesome knowing it doesn’t contain
meals, they will appreciate that the dining animal products. OPENING HOURS
S$23.80
(five-course set lunch)
S$32.80
Curry pizza
reviews
VERDICT
We like how Sufood makes
eating your greens a fun-
filled, delicious and appetising
experience. The Italian-inspired
dishes still presents diverse and
rich flavours well, all at a pocket-
friendly price.
SUFOOD
THE BUZZ Admit it, the idea of going vegan might which is a petite trio of Japanese yucca root drizzle
make some of us balk. Besides, constantly dining in blueberry coulis, a stack of oriental white water
in a vegetarian restaurant in Singapore isn’t exactly snowflake greens, and a savoury cherry tomato jelly. A
affordable too; most places would set us back at for non-alcoholic cider comprising mulberry juice and white
at least $30 to $50 a meal. Sufood, a meatless dining sweet vinegar is also be served, and this incredibly tart
concept, stands out by being comparatively inexpensive drink helps to clear toxins in the body and acts as a
compared to most vegetarian restaurants here. Though palate cleanser too.
it is launched just last year, Sufood is no newbie to the For the eight-course set, diners are free to choose
F&B scene. It is in fact a restaurant chain with 12 outlets from the range of salads, soup, mains and dessert.
across Taiwan. Go for the tropical fruit salad if you’d like to start with
something sweet. This medley of fresh seasonal fruits
AMBIENCE Sufood is located at Raffles City Shopping is served with strawberry yoghurt and blueberry coulis.
Centre, a central and easily accessible area. Though Alternatively, savoury mushroom salad featuring button
dining here can be considered is casual, it is not in any and shiitake mushrooms with steamed broccoli and
way informal or boisterous. Service staffs were attentive sliced cherry tomatoes glazed in vinegar dressing is
as we noticed, not just to us but all other guests too. The an appetising option too. Soups here see a mix of both ADDRESS
warm hospitality, soft lighting, cream-toned walls and Asian and Western choices. The cabbage and sweet 252 North Bridge Road,
wooden pillars exude a calm and relaxed atmosphere. potato stew and root soup has a clearer, lighter broth, Raffles City, #02-19
whereas the cream of pumpkin soup and French onion
FOOD & DRINK Mock meat as a substitute is a no-go and cheese soup are much heavier in flavour. TEL
at Sufood, which we think is great, given how it is There’s a good choice of pasta and pizzas for mains. 65/6333-5338
not quite the tastiest food around. Mock meat is also A few noteworthy one is the curry cheese pizza — an
rather unhealthy, as it is made with flavourings and oven-baked pizza in a mild curry sauce with potatoes, OPENING HOURS
other artificial substances such as stabilising agents. parmesan cheese, and topped with cherry tomatoes Lunch:
To maintain a consistency quality, only the freshest and endives, and vaguely reminds us of curry puff 11:30am to 4:30pm
vegetables are used at here. Sufood also employs filling wrapped in naan. If pastas and pizzas aren’t (last order at 3pm)
the principle of using five different your cup of tea, try the Mediterranean Dinner:
coloured vegetables rather vegetable skewer consisting of 5:30pm to 1030pm
than just greens, so the grilled mushroom and pepper (last order at 9pm)
WORDS RACHEL LIM PHOTOGRAPHS SUFOOD
WORLD OF WHISKY Whisky lovers were presented with a fun-filled and eventful affair at
Glenfiddich’s Valley of the Deer interactive tour in Kuala Lumpur
GLENFIDDICH
SPECIAL RESERVE
12 YEAR OLD
(S$150)
This signature single malt Scotch whisky
has matured for at least 12 years in
American and Spanish oak casks. On the
nose, it is fresh and fruity. It has a sweet
and fruity taste, which develops into
elements of butterscotch, cream, malt
and subtle oak flavour. The finish is long,
Godfrey Gao graced the event and smooth and mellow.
entertained guests
GLENFIDDICH
SOLERA RESERVE
15 YEAR OLD
(S$180)
This whisky is matured in sherry, bourbon
and new oak casks, before being married in
a unique, handcrafted Oregon pine Solera
vat. Every year, this Solera vat is never
emptied and instead it is kept least half full
to create whisky which gets more complex
every year. On the nose, it is sweet with
Ian McDonald displayed live coopering
hints of honey, vanilla, and rich dark fruits. It
For a start, a large screen display and motion-sensor multimedia taste smooth, revealing layers sherry oak,
presented the history of Glenfiddich and introduced the different marzipan, cinnamon and ginger. The finish
categories of whisky. Glenfiddich is an independent and family-owned is rich with lingering sweetness.
business, and that allows for more freedom, control and long term
perspective for the brand. Next, press members and guests jostled
to the Process Room and witnessed a simulation to each step of the GLENFIDDICH
whisky making process including malting, mashing, fermentation, ANCIENT RESERVE
distillation and maturation. Glefiddich is only Highland malt to employ 18 YEAR OLD
a resident coppersmith and the only distiller to have an on-site (S$250)
WORDS RACHEL LIM | PHOTOGRAPHS GLENFIDDICH
cooperage tending to all the casks. Here, Ian McDonald, Head Cooper Produced in small, individually numbered
of Glenfiddich, demonstrated the art of coopering in a live process of batches, this whisky lends sweetness
building, mending and charring the barrels. “Charred barrels provide from the Spanish Oloroso wood and
a barrier between wood and spirit, and it also extends the lifespan of oakiness from the traditional American
oaks,” shares McDonald. Another fairly unique point of Glenfiddich casks, before being married in wooden
was that only a single source of natural spring water instead of distilled tuns for at least three months. Its aroma
water is used for the start to finish in whisky-making, is rich and ripe fragrances of orchard fruit,
After the technical aspects of whisky-making, we finally got down spiced apple and a robust oakiness, while
to a fun and interactive tasting session. If pairing with food, we were on the palate it delivers dried fruit, candy
suggested to avoid spicy food. Instead, look out for food with some peel and dates with elegant oak notes.
fat content to it, such as steaks. Whisky pairs well with desserts and The finish is warming and rewarding.
chocolates too. We took a few expressions to the test.
26
profile
A labour
of love
Cynthia Chua, the founder of The Spa Esprit Group shares that
Open Farm Community (OFC) was established with the goal to help
Singaporeans make a deeper and more meaningful connection with
food and farming
I
n a country that imports almost all its food, home-grown HOW IT ALL STARTED
produce is considered a luxury, but one that is becoming Three years ago, I met a French chef who wanted to collaborate
more accessible these days, thanks to a handful of on a restaurant concept. He wanted a rooftop farm from which
restaurants and hotels that have embraced gardening with a he could experiment different crops that he can grow for the
passion. restaurant. Back then, the idea of growing the crops he wanted
One of the newest entrants to the scene is Open Farm seemed almost impossible, but I still did my research on the
Community (OFC) – a collaborative effort between The Spa Esprit farming scene in Singapore, and it definitely sparked off my
Group, celebrity chef Ryan Clift, and award-winning food garden interest in working with farmers. Along the way, as I delved
specialists Edible Garden City. deeper into the subject, I not only learnt more about farming,
Strategically located on Dempsey Hill, OFC comprises a chic but I also had the opportunity of meeting likeminded people who
restaurant; an alfresco area; an indoor space that houses a juice shared plenty of ideas with me.
and cocktail bar, and a coffee bar; as well as an urban farmland The journey was an eye-opener for me, as I also began to
sprawling over 35,000 square feet and features rows of vegetable see the gap in the community, and how segregated we are from
beds planted with herbs, vegetables and fruit such as tarragon, nature, which spurred me to make Open Farm Community a
mint, basil, ladies’ fingers, papaya and guava, reality. Eventually, I met Edible Garden City, whose passion and
In this feature, the founder of Spa Esprit Group Cynthia Chua, experience with farming complemented my vision for Open Farm
who has long been an advocate of deepening Singaporeans’ Community. As for the collaboration with Ryan, it happened really
relationship with food, shares how the idea for OFC came about organically – he’s an extremely talented chef who shares in my
and what she hopes to achieve with this ambitious project. excitement for starting up this project.
28
profile
LOOKING AHEAD
We are currently focusing on creating
greater awareness of the concept, and
also creating unique experiences that
Open Farm Community is a collaborative effort between Ryan OFC can deliver to our customers, in terms of education on urban
Clift, Edible Garden City and Spa Esprit Group, and it would not farming, activities for the whole family such as the weekend
have been possible without the partnership of all three parties farmers’ market, and of course on the food.
involved. We will also continue to experiment on different crops that can
be grown in Singapore’s climate, and work closely with our chefs
WHAT’S SO UNIQUE ABOUT THE OFFERINGS to interpret these crops into new dishes. Most importantly, the
AT OFC? emphasis will be on continuing our efforts to source locally.
Open Farm Community is set up with a very specific mission.
We hope to help grow the community’s relationship with nature
through education; OFC is designed to provide families and
foodies alike with the opportunity to learn about food and the
role it plays in our eco-system that is saturated with processed
ingredients, imported produce, and unsustainable farming
practices.
At the core of OFC is an interactive, content-rich programme
that explores the communal pleasures of fresh produce,
renewable agricultural practices, and an encouragement to
actively reflect on food in all its dimensions. Its sprawling outdoor
and covered spaces incorporate a coffee bar, fresh juice and
cocktail bar, as well as educational breakout spaces alongside
group activities such as lawn bowling and table tennis.
29
David Visentin
Hilary Farr
LOVE IT OR LIST IT
Renovate or sell it?
PREMIERES: TUESDAY,
6 OCTOBER AT 9.00PM
STARHUB TV CH 437
To subscribe, please call StarHub at 1630 or visit www.starhub.com/hgtv
www.hgtv.asia
32
cook in
Try your hand at these classic Korean recipes which can be
prepared quickly and easily in your kitchen.
42 47 66
F&T 31
Tasty
Korean
Tapas
Ideal for laid-back get together with family and
friends, Korean tapas are made for sharing
RECIPES SYNC KOREAN TAPAS BAR PHOTOGRAPHS CALVIN TAN STYLING MICHELLE YEE
entertain
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SEAFOOD PAELLA For the squid ink aioli rice turns light golden, stirring from time
Prep 20 mins • Cook 40 mins • Serves 4 100g kewpie mayonnaise to time.
20g squid ink 4 Deglaze with white wine, and add
150g chorizo sausages, sliced 20g garlic oil (optional) in 400ml water. Let the rice cook over
100g onions, diced medium-high heat for another 8 mins.
50g minced garlic 1 Heat 50g of olive oil in a large deep pan 5 Prepare squid ink aioli. In a small bowl,
200g tiger prawns, deveined, shell on and fry chorizo sausages until browned combine all the ingredients and mix well.
10 short neck clams and crispy. Add onions and garlic, and cook 6 Tip seafood back into the large pan,
50g squid, cut into rings it with the lid over the pan. Let it sweat season with paprika, sugar and pepper.
100g Arborio rice (Italian short grain rice) over low heat for 2-3 mins. Remove pan from heat.
100g kimchi (supermarket) 2 Add squid, clams and prawns into the 7 Pour squid ink aioli into the pan and give
80g shimeiji mushrooms pan and let it cook with the lid over the it a good stir.
400ml water pan for 1-2 mins. Remove seafood from 8 Garnish with parsley and lemon wedges,
50ml white wine, alternatively use sake the pan and set aside for later use. and serve immediately
215g olive oil 3 Tip in the remaining olive oil into the
pan as well as the Arborio rice, and fry till
entertain
BIBIMBAP BURGER 1 Soak Japanese rice in a pot of water heat. Sear patties on both sides until
Prep 1 hr • Cook 3 hrs • Serves 2 for 20 mins before cooking to lessen the golden brown but not cooked through.
starch. Remove from heat and place vege
200g Japanese rice (we used Shokaku rice) 2 Cook rice in the rice cooker, follow patties into the oven and let it cook
1 tbsp store bought bibimbap sauce packet instructions. for 4-5 mins.
10g shredded nori (optional) 3 After rice is cooked, scoop 200g into a 8 Remove vegan patties from the oven,
olive oil, as needed large bowl and let it cool. add a slice of cheddar cheese to the top
toasted white sesame seeds, as needed 4 Add nori, toasted sesame seeds and of each patty and return the patties to the
10g mesculn mix Bibimbap sauce into the bowl of cooled oven. Allow it to bake for another 5 mins,
1 tomato, sliced rice, and combine all the ingredients well until the cheese is melted.
1 Japanese cucumber, sliced (can be by hand until evenly blended. 9 Assemble Bibimbap burger the way you
replaced with store bought pickles) 5 Shape the rice into the 4 patties. want it, and serve immediately.
Cook the rice patties over medium-high
For the vegan patty heat on one side for 30 secs to brown the
100g shiitake mushroom, cleaned and rice, if desired.
stems removed 6 Prepare vegan patty. Combine
50g yellow capsicum, deseeded and mushrooms and capsicums into the
chopped blender and blend until smooth. Transfer
50g green capsicum, deseeded mixture into a mixing bowl. Add corn
and chopped flour, Chinese turnip and breadcrumbs
50g Chinese turnip, skin peeled and diced to the mixing bowl and mix well. Shape
100g corn flour the mixture into patties according to your
60g breadcrumbs choice of size.
Salt, to taste 7 Preheat oven to 180C. Heat up a pan
Pepper, to taste with some cooking oil over medium-high
36
entertain
37
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entertain
KOREAN PANCAKES WITH 3 Shape the dough into a ball, and cover 9 Heat a large non-stick frying pan over
ICE CREAM (HOTTEOK) the bowl with a damp cloth. Let the dough medium-high heat and coat generously
Prep 1 hr • Cook 10 hrs • Serves 4 rise in a warm place for 30 mins. with oil, about 3 tbsp.
4 Rough blend hazelnuts into chunky 10 Fry the pancakes over medium-low
150g plain flour pieces. Add brown sugar and cinnamon heat for about 3-4 mins on each side, until
75g glutinous rice flour powder and mix well. Set aside. pancakes are golden brown and slightly
salt, as needed 5 Dust a clean surface with flour and springy to the touch.
6g instant yeast knock the dough out on to it. Dust the top 11 To assemble, spread the black sesame
1 tbsp sugar of the dough with some more flour and paste on the serving dish, then arrange
240g milk knead a couple of times. Shape the dough pancakes on the dish and serve with a
canola oil, as needed into a fat long log. Divide the dough into scoop of vanilla ice cream.
300g roasted hazelnuts 10 even pieces and shape into balls.
300g brown sugar 6 Take one dough ball and it into a 4-inch
3 tbsp cinnamon powder disc using your fingertips. Place the disc
5 tbsp black sesame paste in your hand and cup it slightly. It is not necessary to use hazelnuts.
vanilla ice cream, as needed 7 Scoop about 2 tbsp of the hazelnuts Other types of nuts, such as
mixture into the centre of the disc. Seal macadamia, almond and cashew
1 In a mixing bowl, combine plain flour, by pinching the edges together at the top, nuts can be used for this recipe as
glutinous rice flour, salt, instant yeast and wrapping the dough around the filling. well. Do take note that it is important
sugar, and mix well. Repeat this process with the remaining to flatten the dough before frying
2 In a small saucepan, warm the milk over dough and filling. to ensure that the dough will be
medium-low heat, then pour the milk into 8 Reshape gently into a round ball. Set thoroughly cooked inside.
the mixing bowl with the flour mixture. with the seam side down on a well-
Mix gently with a wooden spoon until a floured surface. Gently flatten the dough
uniform, but slightly sticky dough forms. with a spatula.
40
entertain
41
weeknight eats
Monday
EASY
35
MINS
Korean party
Elaine Teng puts a Korean spin on party favourites
WORDS MICHELLE YEE PHOTOGRAPHS HWA BENG RECIPE ELAINE TENG
SPICY KOREAN-STYLE 5 tbsp white vinegar 3 Prepare sour plum glaze. In a saucepan,
GOCHUJANG MEATBALLS ¼ tsp salt combine all the ingredients for the sour
Prep 20 mins • Cook 15 mins • 3 tsp sugar plum glaze.
Makes 18 meatballs 4 Cook over medium heat for 5 mins, or until
FOR THE SOUR PLUM GLAZE the mixture thickens.
FOR THE MEATBALLS 6 tbsp plum sauce 5 Prepare meatballs. In a bowl, combine all
3 tsp green onions, chopped 3 tbsp white vinegar the ingredients for the meatballs except the
1 tsp garlic, chopped 2 tbsp sugar cooking oil, and mix well.
1 tbsp onion, chopped ¼ tsp Korean red pepper powder 6 Shape the meat into desired size. We
3 tbsp egg, lightly beaten prepared ours into 1-inch balls.
225g minced meat, roughly chopped FOR ASSEMBLING 7 Heat oil in a large pan over medium heat
20g panko breadcrumbs lettuce, as desired and fry the meatballs until they are browned
¾ tbsp gochujang (hot pepper paste) 30g kimchi cabbage on all sides and cooked through, about 13 mins.
½ tsp salt 10 Chinese buns 8 Toss meatballs in the sour plum glaze.
½ tbsp ginger, grated toasted sesame seeds, to garnish 9 Prepare Chinese buns. Steam buns over
¼ tsp white pepper green onion, chopped, to garnish medium-high heat in a preheated steamer for
½ tsp sesame oil 10-15 mins. Remove from steamer basket.
1½ tbsp cooking oil 1 Prepare the pickled vegetables. In a bowl, 10 To assemble, open up each Chinese bun
combine carrots, radish and cucumber, and and line with lettuce followed by pickled
FOR THE PICKLED VEGETABLES mix well. vegetables, kimchi and two meatballs. Add
15g cucumber, julienned 2 Tip in white vinegar, salt and sugar. more ingredients, if desired.
15g white radish, julienned Mix well. Keep pickled vegetables in the 11 Garnish meatballs with green onions and
15g carrot, julienned refrigerator until ready to use. sesame seeds, and serve immediately.
42
weeknight eats
KOREAN WINGS 1 In a bowl, sprinkle salt over chicken wings, 6 In a medium pot, heat cooking oil over
Prep 15 mins • Cook 15 mins • Serves 2 then cover bowl with plastic wrap and leave medium-high heat. Once the oil is heated,
in the refrigerator overnight. deep-fry chicken wings until golden brown.
4 chicken wings 2 Take chicken wings out of the refrigerator Remove and drain on wire rack.
1/8 teaspoon salt and use paper towels to remove as much 7 tring each chicken wing with satay stick
3 tbsp potato starch moisture from the surface of the chicken then coat lightly with the chicken wing glaze
cooking oil, as needed wings as possible. and serve immediately.
1 tsp toasted sesame seeds, to garnish 3 Prepare the chicken wing glaze. In a
medium saucepan, combine all the glaze
FOR THE CHICKEN WING GLAZE ingredients and boil over medium heat until
5 tbsp brown sugar mixture thickens, about 10 mins. By marinating chicken wings with
2½ tbsp sweet chilli sauce 4 Remove from heat and strain the mixture salt overnight, it not only seasons
1¼ tbsp light soy sauce into a bowl. Set aside until ready to use. the chicken, but also removes some
10 tbsp mirin 5 Prepare to fry chicken wings. Coat chicken moisture from the chicken skin, making it
1¼ tsp garlic, chopped wings with a thin layer of potato starch and easier for the skin to crisp during frying.
5 tsp ginger, grated set aside.
5 tsp sesame oil
½ tsp Korean red pepper powder
Tuesday
EASY
30
MINS
43
weeknight eats
MANDU (KOREAN DUMPLING) ½ tsp ginger, grated 2 Preheat Chinese steamer basket by placing
DIM SUM STYLE 10 - 12 dumpling wrappers it over a large pan or wok with boiling water.
Prep 30 mins • Cook 30 mins • ½ carrot, chopped into thick slices, 3 Prepare dumplings. Line one dumpling
Makes 10 dumplings alternatively use a vegetable cutter to create wrapper on a flat surface then place one
shapes for dumpling topping spoonful (about 30g) of filling in the centre of
225g minced meat, roughly chopped chives, washed and uncut, for tying around the wrapper. Dab the edges of the wrapper
2 shiitake mushrooms each dumpling with a dampened fingertip, then fold up the
1 garlic clove, chopped sides and gently pinch to create folds/pleats,
2 red onions, halved and sliced FOR THE VINEGAR-SOY DIPPING SAUCE leaving the top of the dumpling open. Place a
2 tsp chives, chopped 1 tbsp white vinegar sliced carrot at the top of the dumpling and
4 tsp eggs, lightly beaten ½ tbsp light soy sauce use chive to tie round each dumpling.
1 tsp salt ½ tsp sugar 4 Arrange the dumplings on the steamer
½ tsp sugar 1 tsp green onion, chopped basket and steam over high heat for
½ tsp light soy sauce 1 tsp toasted sesame seeds 10-12 mins.
½ tsp sesame oil ¼ tsp Korean pepper powder 5 Prepare vinegar-soy dipping sauce. In a
¼ tsp white pepper small bowl, combine all the ingredients and
1 tbsp corn flour 1 In a large bowl, combine all the ingredients stir well, until sugar dissolves.
3 tsp kimchi, chopped except wrappers and chives and mix well. 6 Serve warm with vinegar-soy dipping sauce
Set aside in the refrigerator for 30 mins. on the side.
ay
Wednesd
EASY
60
MINS
44
weeknight eats
EASY
35
MINS
Thursday
KOREAN SPICY PORK ROLLS 1 fresh chilli, chopped from heat and set aside to cool.
(DAEJI BULGOGI) 10 - 12 dumpling wrappers 4 When mixture cools, prepare wrappers for
Prep 25 mins • Cook 10 mins • Makes 10 rolls making pork rolls.
FOR THE VINEGAR DIPPING SAUCE 5 Lay a dumpling wrapper on a flat surface.
120g lean pork, thinly sliced into 1½ cm 2 tbsp white vinegar Place about 2-3 tbsp of filling on the lower
lengths ½ tsp sugar half of the wrapper, then roll all the way up.
¾ tbsp light soy sauce green onion, chopped Secure with a little water at the edge.
¼ tsp garlic, chopped red chillies, chopped 6 Heat oil for deep-frying in a wok over
2 tsp green onion, chopped medium-high heat until a light haze forms
10g fresh ginger, julienned 1 Prepare marinating sauce. In a bowl, mix above it. Gently lower the pork rolls one by
½ tbsp brown sugar all the ingredients except lean pork, and mix one into the oil. They should start to bubble
¼ tbsp gochujang (hot pepper paste) well. immediately, sinking at first and then rising
¼ tsp Korean hot pepper powder 2 Add pork into the bowl and allow it to to the surface after about 1 min. Fry for 3-4
½ tbsp rice wine marinate for 30 mins to 1 hr. mins per batch, until golden brown. Drain
½ tsp sesame oil 3 Heat oil in a saucepan over medium heat well on paper towels before serving with
1 red onion, cubed and pan-fry pork for a few mins. Remove vinegar dip.
45
At home with
Chef Takashi Nakaya
Chef Takashi inspired participants with a Japanese cooking workshop
O
n the Satuday afternoon washing the rice. Next, we learnt how
of 1st August, around 30 to marinate minced chicken Japanese-
participants gathered at Miles style, and to create dashi from scratch.
Media Cooking Studio for a Another delicious side dish to go with
cooking demonstration organised by the bento is mashed potatoes. In this
Kadeka. There, Chef Takashi Nakaya version, Chef Takashi added thin and
showed keen attendees how to whip crunchy zucchini slices to provide a
up fuss-free and healthy Japanese refreshing touch.
meals at the comfort of their own After the demonstration is over,
homes. Also a cooking instructor for all participants savoured a portion
various community centres, Chef of chef’s creation. “We like how this
Takashi is well-versed with Japanese Japanese meal is simple to follow yet
culinary techniques. Participants delicious! Little time is needed to cook
warmed up fast to the affable chef as this dish, and the ingredients are
he began the session by sharing the easily available too,” shared Cheryl, a
current food culture in Japan. Quick satisfied participant. “This is my first
and easy-to-prepare bentos (Japanese time attending a cooking
lunch boxes) are often prepared by workshop, and I will
Japanese housewives for their husband definitely return home to
and children. Children are especially try recreating the recipes,”
encouraged to have bento meals, as said, Michelle, another
this reduces their likelihood of being inspired participant.
picky eaters. Nowadays, Japanese
housewives have stepped up their
game, and preparing bentos have
become somewhat like a competition. Organiser
Not only do the meals have to be
tasty and nutritious, it has to look
aesthetically appealing too. For this
cooking demonstration though,
Chef Takashi kept things simple and
cut to the chase, teaching participants
the keys to a healthy Japanese meal.
For a start, we got down to the basics
of cooking rice well. Chef Takashi
shared useful tips such as not soaking
rice in water too long. As rice absorbs
water very quickly, it is important
to discard unclean water fast when
46
cook's basics
ALL ABOUT
YOGHURT
Yoghurt is typically sour and milky, and its texture range from runny to chunky. A wide range of yoghurt
is easily available in most supermarkets, and with such great health benefits and delicious taste to boot,
there really isn’t a reason not to stock up on these dairy products.
WORDS RACHEL LIM STYLING MICHELLE YEE PHOTOGRAPHS CHARLES CHUA
47
cook's basics
Non-fat yoghurt
Made from non-fat milk, non-fat yoghurt contains
less fat than low-fat yoghurt. It is especially
helpful for those seeking to lose weight or
maintain weight – more so than low-fat
yoghurt – as it reduces fat in the diet.
However, non-fat yoghurts are also likely
to be less nutritious than low-fat and
full-fat yoghurts, as it may contain
less calcium and protein. Studies also
caution against non-fat yoghurts with
added fruits, syrups, sugar, starch
and sweeteners, as these substances
might result in a high calorie content in
non-fat yoghurt. Compared to full-fat
or low-fat yoghurt, non-fat yoghurt is
less flavourful and rich, and its texture is
less creamy.
Greek yoghurt
The texture and taste of Greek yoghurt is distinctively different
from other yoghurts. As more whey (watery part of milk that
remains when milk is curdled) is strained out of Greek yogurt,
it is a whole lot thicker and creamier compared to other
yoghurt. By removing the whey, it results in less sugar and
carbohydrates, and significantly more protein compared
to regular yoghurt. High protein content also helps in
promoting fullness. Though some calcium may be
through the straining process, Greek yoghurt still
packs a punch. It taste a lot tangier and less sweet
compared to other yoghurt, and for those who
like their yoghurt to be a bit sweeter, honey can
be added. Greek yoghurt also stands up to heat
better than many other yoghurts, and hence it is
good for cooking. It can also be used as a healthy
substitution for sour cream and dips.
48
cook's basics
Swiss-style
Swiss-style yogurt (also known as stirred
yogurt) is made from cultured milk that is
incubated in a large vat, then cooled and
stirred for a smooth, creamy consistency.
To offset the natural sourness of yoghurt,
fruit and other flavourings are often added.
It is a lot lighter and sweeter than Greek
yoghurt, and it is perfect as a dessert or
mixed with cold beverages.
Low-fat yoghurt
Low-fat yoghurt is made by fermenting low-fat or skim milk,
and it is fairly low in calories. Hence, it is thought to be
healthier than other yoghurt, and it is highly popular
with those on a diet. However, some low-fat yoghurt
might be less healthy as it seems, as it contains
added sugar or flavourings. It is usually a better
option to add fresh fruits to yoghurt have those with
added fruit and sweeteners.
Sugar-free yoghurt
Milk naturally contains lactose, which is a composite of two simple
sugars: glucose and galactose. To produce yoghurt, bacterial
cultures act on lactose in a lactic acid fermentation. In other words,
anything made with milk will contain sugar (unless it is specially
processed to have sugar removed), and yoghurt cannot be
produced without sugar. Hence, sugar-free yoghurt typically means
yoghurt with no added sugar. Plain full-fat yoghurt usually contains
about 4.7g/100g sugar. However, the small amount of sugar on the
nutrition label is naturally occurring lactose. As a general guideline,
an amount over 4.7g/100g is added sugar.
49
cook's basics
Frozen yoghurt
Frozen yoghurt (or froyo) has been all
the rage in Singapore for the past couple
of years. Most major shopping malls would
have at least a frozen yoghurt shop which
offers customers the option of adding various
toppings, and whether would their frozen yogurt
is served in cups or cones. Frozen yoghurt can
be seen as a healthy alternative to soft-serve
ice cream, and it is available in a wide variety of
flavours. It usually comprises milk solids, some
form of sweetener, and milk fat for that added
richness. It may or may not contain live and
active bacteria cultures.
50
cook's basics
Homemade
Yoghurt
51
cook's basics
1) Warm milk in a saucepan over medium 2) Allow milk to cool to a temperature 3) Scoop out about 120ml of warm milk
heat, about 90C. Stir the milk gently as it between 43-49C. Skim off any skin formed with a measuring cup. Add the yoghurt into
heats to make sure the bottom part does on the surface of the milk during cooling. the measuring cup. Stir well until smooth.
not scorch and the milk does not boil over. While stirring, return the thinned yoghurt
Remove from heat. into the warm milk and mix thoroughly.
4) Pour the yoghurt milk into clean glass jars. 5) Secure lids and place jars in yoghurt 6) Allow the yoghurt to set for 4-8 hrs. The
maker. If a yoghurt maker is not available, longer the yoghurt cultures, the firmer and
use a cooler box. more tart it will be. If using the cooler box,
try to keep the yoghurt milk at 45C. Do not
open the box for at least 4 hrs to keep the
temperature constant for the yoghurt to
ferment.
7) Do not disturb the milk as it cultures. 8) Remove yoghurt from the yoghurt maker 9) To assemble, allow yoghurt to chill
After 4 hrs, check if the yoghurt has or cooler box and refrigerate immediately. completely before serving with fresh fruits
reached the required consistency and or granola.
flavour. Continue to culture for another
1-2 hrs, if necessary.
52
kitchen confidential
mega events and Universal Studio outlets. talents, could you share about your more inclined to technology, and with much
It gave me a great sense of satisfaction and work at Shatec? awareness created in sustainable food, I
achievement. Over the past 30 years, I’ve had the pleasure think there will come a time when other
of working in various sectors including food food sources have to be explored.
54
drink
TIPPLE TALK
If you are planning a party at home for the upcoming holidays, get kids in on the fun with these delicious mocktails recipes
Mocktails are getting a makeover, with mixologists and bartenders stepping up to the task of creating a range of creative, complex and
delicious options for non-drinkers. At the recent Epicurean Market 2015 held at Marina Bay Sands, three bartenders including Lucas
Swallows, Property Mixologist of Marina Bay Sands, Jay Gray, Bar Manager of Long Chim Singapore and Kamil Foltan, Head Bartender of
Tippling Club, created a handful of interesting and delicious mocktails, such as lemongrass ginger lemonade, Thai basil collins, and garden
lemonade, for Epicurean Market goers to enjoy. Each creation was prepared with FIJI Water to ensure a clean, refreshing finish with each sip.
GARDEN LEMONADE
PREP 10 MINS • SERVES 1
20ml elderflower syrup (Monin or Giffard brand)
5ml sugar syrup (refer to Thai basil collins recipe)
25ml fresh lemon juice
2 slices cucumber
FIJI Water, as needed
55
eating well
Wild rice
WHAT IS IT? STORE
Although wild rice is referred to as rice because it resembles Store uncooked wild rice in an airtight container in a cool dry
and cooks like all other types of rice, it is actually not a grain but place, where they will keep almost indefinitely. Cooked wild rice,
an aquatic grass. A great source of manganese, zinc, folate, and on the other hand, should be stored in the refrigerator, where
iron, these long thin seeds, which are covered in black, brown or they will stay well for up to a week.
green husks, make a great substitute for rice, as they are gluten-
free and easy to digest. WHY PICK WILD RICE
For those who think that gluten-free eats mean boring and n It’s gluten-free
bland, they would be pleased to know that wild rice, which n It does not contain sodium
features a slightly nutty flavour and crunchy texture when n It contains twice as much protein as brown rice
cooked, is not only healthy but incredibly delicious as well. n It is very rich in antioxidants, containing up to 30 times more
than white rice
HOW TO PREP n Due to its high fibre content, wild rice not only helps to
Wash uncooked wild rice thoroughly by running it under cold maintain a healthy digestive system, but it also lowers cholesterol
water in a strainer before cooking. To cook, combine one cup n Wild rice contains a slew of vitamins including vitamins A, C
uncooked wild rice with three cups water in a saucepan or pot and E, which are essential for overall health and immunity
WORDS MICHELLE YEE | PHOTOGRAPH 123RF
– this yields about three to four cups of cooked rice. Bring to n Wild rice is lower in calories than other rice varieties
boil then reduce heat and simmer for 35 to 50 mins, until rice is
tender and has absorbed the water. Fluff with a fork and serve.
Wild Rice VS White Rice
USES per 100g
Although wild rice can be eaten on its own, it is often mixed with
2g Dietary Fiber 0.4g
another grain such as white rice to boost the fibre and protein
in one’s diet. An extremely versatile grain, wild rice can also be 32mg Magnesium 12mg
added to soups, salads, cereals and pilafs to enhance the overall
texture and flavour of a dish. 4g Protein 2.7g
56
eating well
ROAST SEA BASS WITH WILD 1 Preheat oven to 180C. Place both white and wild rice in
AND WHITE RICE a fine-mesh strainer and rinse under cold running water.
Prep 15 mins • Cook 20 mins • Serves 2 2 Cook wild and white rice in rice cooker according to the
packet instructions.
100g white rice 3 Cut three slashes on the top side of each fish; place a
100g wild rice lemon slice and garlic sliver into each. Place fillets on an
2 sea bass fillets oiled baking sheet, then arrange the remaining lemon and
2 lemons, 1 sliced and the other halved, garlic on top of the fish.
zested and juiced 4 Roast the fish for 7-8 mins until the fish is cooked
2 garlic cloves, peeled and sliced through. Stir the rice through the lemon juice, olive oil
1 tbsp olive oil and parsley, and season well. Serve the fish fillets with
parsley, finely chopped, to garnish the white and wild rice.
EASY
35
MINS
57
CHEF ERIC LOW
COOKING
in collaboration with
DEMONSTRATION
ABOUT CHEF
ERIC LOW
From a humble start, chef Eric Low has since worked his way to culinary
greatness, amassing over 20 years of experience in kitchens across the
Mediterranean, Middle East, Caribbean and the USA. He has also completed his
post graduate education in kitchen management and wine and food pairing
from the renowned Culinary Institute of America (CIA).
Chef Eric has been a member of the Singapore Chef’s Association executive
committee since 2007, and is also a visiting chef instructor and speaker at
the People’s Association gourmet cooking workshops, various local culinary
institutions and the Association of Home Economists Singapore (AHES).
F
ans of chef Eric Low’s fun and interactive cooking
L
demonstrations would be delighted to know that he ooking for
will be conducting a few more sessions at various Christmas
FairPrice Finest outlets in the coming months. lunch ideas?
For the session held at 100 Here’s a great
AM Shopping Mall, he will opportunity for
be demonstrating how you to learn how
to prepare a healthy yet to prepare two
delicious Venetian-style delectable dishes
cold shaved pork salad that are bound
with tuna caper sauce, to keep your guests happy and
as well as a hearty seared satisfied. For this upcoming session, chef Eric Low will be
salmon fillet on warm teaching participants how to prepare fresh oyster and
scrambled eggs served mushrooms risotto with seared scallops, and grilled
with lemon dill sauce. lamb on ginger sweet potatoes mash, asparagus
and red wine sauce.
Cooking demonstrations will be conducted at FairPrice Finest outlets. After the class, participants can
immediately purchase the required ingredients and recreate the recipes at home. Sign up now, as seats are limited.
fresh from the oven
Basics of artisan
bread baking
Experience the pleasure of making bread by hand with this bread baking guide by artisan baker William Woo
For budding home bakers who have never made a loaf, they might find the process of bread baking somewhat intimidating –
especially for those who are not familiar with baking lingo such as “proofing” and “fermentation”. But before you conclude that
baking bread at home is beyond you, you may want to reconsider as baking a basic loaf is actually one of the easiest things to do in
the kitchen – you just need to master a few basic skills, and understand the role of each ingredient required to bake a loaf of bread.
GETTING STARTED
• No fancy equipment required to get
started on bread baking. All you need
is a good oven and a mixer. However,
it is still possible to make delicious
bread without the latter. In fact,
making bread by hand is making a
comeback in recent years, with
more and more avid bakers making
bread by hand at home. I personally
feel that making bread by hand is one
of the best ways to learn, as touching
and feeling the dough will allow
you to better understand the
dough ‘characters’.
59
fresh from the oven
• One of the easiest ways to get LEAVEN/YEAST the character of each dough once it is
started on bread baking is by • There are many varieties of yeast mixed. Some of the elements that will
following a basic bread recipe. A such as fresh yeast, frozen yeast, determine the bread quality are: time,
basic bread recipe will consist of active dry yeast, instant yeast and temperature, fermentation process, and
the four ingredients: also deactivated yeast. Besides these dough strength.
- Bread/plain flour commercial manufactured yeast,
- Water there is also wild yeast or leaven that TIME
- Instant yeast is naturally cultivated yeast by artisan Time plays an important role in allowing
- Salt bakers. the dough to develop flavours. For
example, an overnight fermented
FLOUR Without basic understanding of the dough will taste better than a short
• The major component of wheat is fundamentals, home bakers, especially developed dough. In addition, dough
germ (2.5%), endosperm (83.5%) and those without much experience, might using a preferment will also feature better
bran (14%). find that the bread recipe that they are flavours than straight dough without any
• The quality of flour will greatly affect following – either from a book or online preferment.
the end product. source, may not always work. Therefore,
• Flour quality is determined by the before following a bread recipe, it is TEMPERATURE
protein, ash content, and falling essential to equip yourself with the Temperature also plays an important role
number of the wheat. required knowledge (the role of each in bread making. Lower temperatures
ingredient) and skills to ensure a perfectly tend to slow down the fermentation
baked loaf. process, while higher temperatures
WATER speed up the fermentation process. In
• Hydrates and increases all the UNDERSTANDING THE ART AND order to achieve a well baked loaf, it
chemical and physical reactions in SCIENCE OF BREAD BAKING is crucial to keep the dough in a good
the dough. The science aspect consists of the temperature range – 25C-27C – to allow
• It is necessary for yeast fermentation ingredients, the methods and the optimal dough rising, and also to let
and reproduction. character of the dough, while the art the dough fully develop its flavours.
• It regulates the dough consistency. aspect simply means working the dough Temperature also determines the
• It regulates the dough temperature. with your bare hands. One way to perfect quantity of leavening to be added to the
your bread baking skills is practice. After dough in a bread recipe.
SALT you have made bread for a while, you will
• Adds flavour to bread. be able to tell by just feeling the dough FERMENTATION PROCESS
• It tightens the gluten structure. how good a batch you are going to get. The fermentation process is an important
• It regulates fermentation. Apart from understanding the four part of bread baking as it will affect the
• It slows down chemical reactions. essential ingredients required in bread overall texture and flavour of the end
• Affects the shelf life of bread. baking, it is also important to understand product. Do take note that different bread
recipes will have different fermentation
processes, and the different ingredients
used in different bread recipes will also
affect the fermentation process (the
duration and temperature). For example, a
recipe using whole grains will tend to take
a longer time to ferment as compared to
a regular white flour recipe as the former
has higher ash content (an indication of
the flour’s mineral content).
DOUGH STRENGTH
Unknown to many, dough strength will
greatly affect how your bread turns out.
For example, using high protein flour as
compared to medium protein flour will
give you a completely different outcome.
As a baker, we need to constantly look
into our mixing methods to accommodate
different flours, as this will give us better
control of the dough strength.
60
fresh from the oven
PAIN DE MIE
Prep 4 hrs • Bake 15-20 mins • Baking
Temperature 190-200C • Serves 4
1) Measure bread flour, fresh milk and 2) In a mixing bowl, combine 3) Using a plastic scrapper, mix the
cold water. flour together with the fresh milk- ingredients well until there isn’t any flour
water mixture. particles and the flour has absorbed all
of the milk and water mixture.
61
fresh from the oven
4) Continue to mix the dough with your 5) Cover the dough and allow it to 6) As the dough is resting in the
hands by folding the dough upon itself rest in room temperature for about bowl, measure the rest of the
until it forms a rough ball. 30-45 mins. ingredients in separate small
containers – salt, instant yeast,
unsalted butter and sugar.
7) After 30-45 mins, the dough should 8) Using your hands, fold the dough upon 9) Add instant yeast to the dough and
be softer and more stretchable. itself until the sugar and salt is well again, fold the dough upon itself until
Lightly flatten the dough then add in absorbed into the dough. well combined.
the sugar and salt.
10) Lastly, add the unsalted butter to 11) Place dough on a clean surface. 12) After the second stretch and fold,
the dough and fold until the butter is Slightly stretch the dough to form a place the dough in a bowl, then cover
incorporated to the dough. By now, rectangle, then fold the dough upon the bowl with cling film and let it rest
the dough should be slightly rough but itself on four corners to the centre of for another 20 mins. Covering the bowl
should not have any traces of the dry the dough. This is to help the dough with cling film ensures the dough does
ingredients. Shape the dough into a ball, to gather more strength, and also not skin (when the surface of dough
place it in a bowl and cover with a cling to regulate the dough temperature. dries up).
film. Allow the dough to rest for 30 mins. Repeat this process one more time.
62
fresh from the oven
63
Food of Asia 2015
Asian delights and Halal offerings pleased visitors at the Food of Asia exhibition
F
rom 14 to 16 August, avid foodies were treated to a
smorgasbord of cooked and packed foods at the Food of Asia
2015 exhibition. The dedicated food display was located at
the Singapore Expo, and saw a great range of culinary delights. The
three day event was attended by around 80, 000 visitors.
From early afternoon to night, eager visitors filled lanes flanked
by stalls selling F&B products. As they embark on their
gastronomical journey, a range of Asian delights such as Malay
satay, Penang laksa, Singapore chilli crab, and the famed
Taiwanese crispy chicken greeted them. Towards the back of the
expo, tables and chaired are laid out for visitors who wished to
take a break from walking about and cool off with traditional Asian
drinks or desserts.
At the right of the exhibition space, a section was dedicated to a
special 'Halal Gourmet Selections'. Here, visitors were presented
with opportunities to learn more about Halal food. An exciting
variety of delicious Halal dishes were available, such as Halal
authentic Italian cuisine.
The area also featured a stage for visitors to catch a glimpse of
favourite celebrity chefs as they conducted a Celebrity Chefs
Masterclass. Esteemed chefs including Chef Violet Oon, Chef Dato’
Fazley Yaakob, Chef Siti Mastura, Chef Devagi Sanmugam and
chefs from Singapore Halal Culinary Federation – Chef Bob, Chef
Mel Dean and Chef Tania Aris – took part in live cooking
demonstrations of their signature themed dishes, much to the
delight of all.
64
special feature
Delicious additions
Tai Lei Loi Kei’s newest additions will give diners more reason to visit this unassuming Macanese
restaurant tucked away in the basement of nex shopping mall
T
ai Lei Loi Kei needs no introduction. A famous Macau noodles with chicken chop, simple egg noodle dish with sliced
brand established since 1968, it is one of the most famous chicken chop, vegetables, and topped with a sunny side up. Diners
restaurants in Macau with both locals and tourists flocking will like that the noodles, which are made using duck eggs, offer
there for their signature pork chop bun. Although diners also an exceptional chewy, toothsome texture, and goes really well with
frequent this franchise outlet at nex for the brand’s specialty pork the perfectly cooked chicken chop, which boasts succulent and
chop bun, the establishment looks set to attract even more diners, flavoursome meat encased within a delicious, crisp crust.
especially chicken lovers, with their latest offerings. Round up the meal with some scrumptious Portuguese egg tarts –
Highlights from the new additions include the signature chicken baked fresh daily, the addictive egg tarts feature a rich custard filling
chop bun, bouncy noodles with chicken chop, chicken chop rice with within a buttery flaky pastry shell.
egg, and Portuguese egg tarts. For those craving something hearty #B2-15, nex, 23 Serangoon Central. Tel: 65/6636-5633
and delicious, the chicken chop bun, which features a generous slab
of well-marinated boneless chicken thigh sandwiched
between a soft and fluffy bun, is sure to deliver.
We recommend opting for the polo bun
instead – the sweet flavours from the
pillowy soft polo bun with a crunchy
and sugary top crust melds perfectly
with the savoury flavours from the
chicken chop.
Whether you are having it for
lunch or enjoying it as a snack
after work, be prepared to get
your hands dirty because this
decadent chicken chop bun is
finger-lickin’ good.
Alternatively, go for the bouncy Chicken Chop Rice With Egg
65
KOREAN SPECIAL
Classic Korean
flavours Try your hand at these delicious and easy recipes
by Chun Nam Won, which can be prepared quickly
and easily in your kitchen
RECIPES CHUN NAM WON PHOTOGRAPHS MARSHALL CAVENDISH
MUNG BEAN PANCAKES 1 Pick tails off bean sprouts, then rinse and
(BINDAEDDUK) drain well. Set aside.
Prep 15 mins • Cook 15 mins • Serves 4 2 Drain mung beans and place in a blender
together with water and onion slices. Blend
250g bean sprouts until fine. Add flour to blended mixture and
250g mung beans, washed and soaked in mix well until a thick batter is formed.
water for 3 hrs 3 Bring a pot of water to the boil. Blanch
500ml water bean sprouts for 1–2 minutes, then remove
1 onion, peeled and sliced and drain. Leave to cool slightly, then
80g glutinous rice flour squeeze bean sprouts to remove excess
200g pork, finely sliced water. Set aside.
200g cabbage kimchi 4 Combine ingredients for marinade in a
50g spring onions mixing bowl. Add pork and mix well, then
1 red chilli (optional), seeded and sliced add kimchi, bean sprouts, spring onions, chilli
salt, to taste and salt. Add batter and mix well.
dipping sauce 5 Heat a little oil in a frying pan over medium
heat. When pan is hot, spoon in 2–3 tbsp
FOR THE MARINADE batter to make palm-size pancakes. Cook
1 tbsp spring onions, finely chopped 3–4 pancakes each time, depending on the
1 tbsp grated ginger size of your pan. Fry pancakes on both sides
1 tbsp salt until golden brown.
1 tbsp sesame oil 6 Garnish pancakes as desired and serve
sesame seeds, as needed immediately with dipping sauce on the side.
ground black pepper, as needed
66
KOREAN SPECIAL
SPICY BEAN CURD STEW 1 Prepare clams. Place clams in a large bowl.
(SUNDUBU JIGAE) Fill with enough water to cover clams, then
Prep 45 mins • Cook 50 mins • Serves 4 add 1 tbsp of salt. Leave to soak for 30 mins If not using the anchovy stock immediately,
for clams to expel sand and dirt. leave to cool after preparation, then
150g short-neck clams 2 While clams are soaking, slice pork into refrigerate for up to 3 day or freeze for
150g pork 1-cm (½-in) pieces. Place in a bowl and 15-20 days. Defrost over low heat or in the
½ tbsp sesame oil marinate with sesame oil, sugar, garlic, microwave oven when needed.
sugar, to taste grated ginger and pepper. Leave to marinate
1 tsp minced garlic until needed.
1 tsp grated ginger 3 Heat oil in a pot over medium heat. When
ground black pepper, to taste oil is hot, add chilli powder and mix well,
2 tbsp vegetable oil then add pork, kimchi and chilli. Stir-fry for
2 tbsp Korean chilli powder 3–4 mins or until pork is cooked.
100g cabbage kimchi, cut into 2.5cm lengths 4 Remove clams carefully so as not to
1 red chilli, coarsely sliced agitate any sand at the bottom of the bowl.
500ml anchovy stock (refer to instructions Rinse under running water, drain and use as
below below) needed.
500g round silken bean curd, sliced into 5 Prepare anchovy stock. In a large pot,
rounds combine all ingredients for anchovy stock
salt, as needed and bring to the boil over medium heat. Skim
off impurities that have risen to the surface.
FOR THE ANCHOVY STOCK Leave to boil for 30 mins, then remove from
3L water heat, strain and discard ingredients.
20g Korean dried anchovies 6 Add clams and anchovy stock. Increase
100g onion, peeled heat slightly and bring mixture to the boil.
10g kelp, wiped clean Add bean curd slices by sliding the pieces
2 leeks, ends trimmed, chopped gently into the pot, being careful not to break
them up. Add seasoning and stir gently to
FOR THE SEASONING mix well. Reduce heat and simmer until
2 tbsp light soy sauce clams open up. Discard any unopened clams.
1 tsp Korean chilli powder 7 Dish out and serve hot with plain white rice.
½ tsp sesame oil
1 tsp spring onions, finely chopped
1 tsp minced garlic
67
KOREAN SPECIAL
STIR-FRIED BEEF (BULGOGI) 1 Slice beef thinly, then place in a bowl with
Prep 40 mins • Cook 20 mins • Serves 4 marinade. Mix well and leave for at least
30 mins. If a stronger flavour is preferred,
500g beef sirloin, alternatively use tenderloin marinate beef a day in advance and keep
1 bulb garlic, cloves peeled and separated refrigerated until needed.
a handful golden mushrooms, cleaned and 2 Heat a frying pan over medium-high heat.
blanched in hot water for 1-2 mins Without using oil, fry garlic cloves until
10-15 leaves iceberg or butterhead lettuce fragrant and slightly golden brown. Remove
½ carrot, peeled and julienned and set aside.
cooking oil, as needed 3 Bring a pot of water to the boil and blanch
1 tbsp finely chopped spring onions mushrooms for 1–2 mins or until just tender.
Remove and set aside. Arrange lettuce,
FOR THE MARINADE carrot strips and garlic cloves on a serving
4 tbsp light soy sauce plate and set aside.
2 tbsp sugar 4 Heat a little cooking oil in a frying pan over
4 tbsp pear juice, alternatively grate 1 Korean medium-high heat. Stir-fry beef slices until
pear and squeeze to extract 4 tbsp juice they are cooked to medium or medium-well
3 tbsp finely chopped spring onions doneness. Remove and transfer to a serving
1½ tbsp. minced garlic plate.
1 tsp ground black pepper 5 Prepare dipping sauce. In a bowl, combine
1½ tbsp sesame oil soy bean paste, chilli paste, garlic, sesame
oil and sesame seeds and mix well. Stir in
FOR THE DIPPING SAUCE mayonnaise. Transfer sauce to a sauce dish.
2 tbsp fermented soy bean paste 6 Stir-fried beef can be served in two ways:
1 tbsp Korean chilli paste garnished with spring onions and mushrooms
½ tsp minced garlic and served hot with plain white rice, or made
½ tsp sesame oil into lettuce wraps. To make lettuce wraps,
white sesame seeds, a pinch place a few slices of beef, carrot strips and
1 tsp mayonnaise garlic cloves on a lettuce leaf. Drizzle some
dipping sauce over beef, then wrap lettuce up
tightly to enclose the filling.
68
KOREAN SPECIAL
CABBAGE KIMCHI (KIMCHI) liberally with coarse salt. Set aside for 3-4 hrs.
Prep 50 mins • Marinating 4 hrs • Serves 4 3 Make a slit down the length of each
chilli. Remove the white pith and seeds.
2 heads Chinese cabbage Leave chillies to soak in a bowl of water for
250g coarse salt 30 mins. After chillies have been soaked,
6 red chillies remove, drain and mince until fine. Combine
1 onion, peeled and finely minced with minced onion and set aside.
60g Korean preserved prawns (shrimps) 4 In a bowl, combine preserved prawns,
3 tbsp anchovy sauce anchovy sauce, minced garlic, grated ginger
3 tbsp finely minced garlic and chilli powder. Mix well. Add minced chilli
2 tbsp grated ginger and onion mixture, radish, spring onions and
120g Korean chilli powder sugar and mix well.
1 white radish, cut into 4-cm strips 5 Pack pickling mixture evenly between the
50g spring onions, cut into 4-cm lengths leaves of both cabbage heads. Roll cabbage
1-2 tbsp sugar leaves up tightly from the base towards the
frilly part of the leaves to ensure that pickling
FOR THE SALTED WATER mixture is held tightly between the leaves.
125g salt 6 Pack cabbages into airtight containers,
1L water seal and refrigerate for 1–2 days before
consuming. Cabbage kimchi can be stored
1 Prepare salted water. In a large mixing for up to 2 weeks refrigerated. If a stronger
bowl, combine salt and water. Mix well and sour-tasting kimchi is desired, leave at room
set aside. temperature for a day before refrigerating.
2 Make a cut halfway down cabbage
lengthwise, then split the rest of the cabbage
apart using your hands. Repeat for the other Wear disposable gloves when handling
cabbage head. Immerse cabbage in salted chillies as the capsaicin in the chillies may
water briefly, then remove, drain and sprinkle leave a burning sensation on your skin.
69
journal
O
n 23 August, a group of Singapore even commented that it was
food&travel readers gathered definitely worth travelling all the way to
at FairPrice Finest at Bedok the east for this cooking demonstration.
Mall for an interactive in-store Another participant Leonard Lee also
cooking demonstration conducted by shared that chef’s simplified cooking
chef Eric Low. methods, use of readily available
Held in collaboration with ingredients and numerous helpful
food&travel magazine, the good- cooking tips have inspired him to
natured and charming chef Low recreate the dishes at home. A handful
presented two recipes to the class that of participants stayed back for seconds
day using fresh ingredients purchased (and thirds) and to get more advice from
from FairPrice Finest. chef Eric, while the rest hurried to get
The scrumptious line-up included some shopping done at FairPrice Finest.
chef Eric’s special black olive flavoured Big thanks to FairPrice Finest for
minced pork rice with soft boiled egg making this delicious demonstration
and homemade pickles, as well as crispy possible. We look forward to seeing you
cuttlefish crullers with spicy douban at our next event!
mayo. They were all a cinch to prepare. ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG
70
the tool
guidetips
Chop it up!
Let food processors handle the nitty gritty details of cooking
T
he multi-faceted aspects of cooking is a wonderful, joyous, and highly satisfying affair, especially
when dishes turn to be as delicious as expected. Cooking, however, is also a time-consuming and
labourious art. A good amount of time spent in cooking actually boils down to the preparation of
ingredients, such as kneading, mincing, slicing and grinding. This process is often not as simple and quick
as it seems, and for amateur cooks, this may be a huge deterrent to step into the kitchen, or to continue
whipping up dishes on a regular basis.
Thankfully, we now have food processors that aid us in prepping food. The cost of food processors
greatly varies, with some costing up to the thousands. Despite its price tag, it is truly a handy kitchen aide,
and helps both professional and home cooks to save a huge amount of time and effort when cooking. Be
it whipping up a storm for big parties or cooking a simple meal for two, food processors will definitely have
its use in the modern kitchen. Consider it an investment for a quicker and fuss-free culinary journey.
WORDS RACHEL LIM PHOTOGRAPHS TOTT STORE
72
tool tips thetool
guide
tips
73
step-by-step
EASY
60
MINS
KAWAII
DECO SUSHI
Prep 30 mins • Cook 30 mins • Serves 2
divided
2 pickled gourd strips (kanpyo), each strip
to be 10cm x 2cm
1 cheese sausage, 10cm long
25g 75g 40g 40g 40g 30g 25g 25g 4 circles + 4 short strips of seaweed
for noses
Recipe extracted from Kawaii Deco Sushi by Little Miss Bento (Shirley Wong) with permission
from Marshall Cavendish. This book retails at S$32 (price before GST) at major bookstores.
74
step-by-step
1) Pat dry pickled gourd strips and wrap 2) Shape 25g white rice into a 10cm rod 3) Spread 40g brown rice on 2/3 sheet of
separately with /3 sheet of seaweed. Roll
1
and wrap with /3 sheet of seaweed. Roll up
1
seaweed, leaving a 5cm gap at one end.
each one up tightly for the eyes. Set aside. tightly for the muzzle. Set aside.
4) Place a sausage on the rice and roll up 5) Cut the roll lengthwise in half, then cut 6) Shape 75g brown rice into a 10cm long
tightly for the ears. into 4 pieces each. Set aside. mountain and place in the centre of the 11/3
sheet of seaweed.
7) Place a 1/3 sheet of seaweed on each side 8) Spread 40g brown rice on each side of 9) Place a pickled gourd strip eye on each
of the mountain. the mountain. mound of brown rice and the muzzle in the
centre.
10) Top both sides with 25g brown rice to 11) Use 30g brown rice to cover the 12) Cut the roll into 4 pieces. Assemble the
hold the parts in place. Start rolling up muzzle, filling any gaps and forming the ears and finish with a seaweed nose.
the roll. shape of the head before closing the roll.
75
BAKING WORKSHOPS
FOR CHILDREN!
Suitable for children aged 3 to 10 years old,
these hands-on workshops aim to nurture
creativity and spread the joy of cooking. WORKSHOP
We are offering a 20% discount off the
usual price of SG$60, making each child’s
DATES AND THEMES
seat just SG$50! One accompanying adult
Date/ Time Sat 28 Nov, 11am to 12.30pm
gets to join for FREE.
Recipe Gingerbread Cupcake
Theme Christmas Minion
PROMOTION
Receive an additional 10% off the registration
Date / Time Sat 28 Nov, 4pm to 5.30pm
Recipe
Theme
Oatmeal Crisp
Christmas Tree
fee of $50 per child when you:
• Sign up for more than 1 child Date/ Time Sun 27 Dec, 4pm to 5.30pm
• Sign up for more than 1 workshop Recipe Cheese Bread
Theme Snowman
WAIT! THERE S MORE!
Every participant will receive a SG$30 dining Venue
voucher, kindly sponsored by Maki-San, a 20 Bedok South Road Singapore 469277
create-your-own sushi & salad bar, which has (2 bus stops from Bedok MRT). Parking is free.
3 outlets in Singapore.
Convenient cooker
Ever since the ancient times of Qing dynasty, the Yunnan style of
boiling soup has proved to be highly popular in Chinese cuisine.
Soup is usually prepared using the process of boiling and
distillation, and this result in a nutritious broth that is clean yet
flavourful at the same time. Seeking to marry both modern
technology and the age-old tradition method of boiling soup, the
EuropAce Magic Healthy Cooker (ESC 3188Q) is an intelligent
cooking appliance that prepares delicious soups in a fuss-free and
convenient manner. It can be used to cook a variety of soups,
including the herbal chicken soup – a perennial favourite.
Cooking the herbal chicken soup is a breeze, simply place chopped
chicken and herbal ingredients in the ceramic pot before adding
water into the water compartment. Following which, select the
pre-set menu and leave the soup to boil. The control panel is
designed to be simple, so users can have a greater ease of use
when operating the appliance, and when the meal is ready, a timer
will sound automatically.
S$129.90, available at all major electrical stores and online
www.europace.com.sg/shop
Refreshing relief
Maintain the condition of your voice and alleviate the symptoms of
coughs and colds with Ricola’s all new Natural Relief range. Two
flavours are available – the honey-lemon and Swiss cherry – and
both of these soothing herb lozenges feature a rich syrup core with
natural menthol as its key ingredient. To keep your voice at its prime,
go for the sweet and tangy honey-lemon herb drop candy. The
honey and menthol syrup is designed to spread throughout the
mouth and upper respiratory tract area, and lubricating the throat.
Alternatively, try the tart Swiss cherry herb drop candy is developed
WORDS RACHEL LIM
for cough and throat irritation. The consistency of the herb and
menthol syrup within helps to clear the nasal passages.
S$3.75, available at all supermarkets, convenience stores
and pharmacies
table talk
Caramel crunch
Fans of Taylor Swift, you can now shake it off with the all-new limited edition Cornetto
Royale Taylor Swift Caramel Shake ice cream. The top layer of the ice cream features a
combination of golden-brown caramel and crunchy peanuts, and the journey of tastes
and textures slowly progresses to a rich and velvety chocolate sauce wrapped around a
crisp waffle cone. This specially designed Taylor Swift packaging also includes a code
eligible for point redemption so that fans have an opportunity to win premium seats at
the Singapore leg of Taylor Swift’s, The 1989 World Tour.
S$2.40, available at all major convenience stores, petrol marts and mini-marts
www.facebook.com/CornettoSG
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A Generational Tradition
Quick whipping
This handy kitchen aid is a whipping whisking kitchen aid that requires no
electricity. Operation is silent and safe for kids to use too. For proper grip, the
cover is ergonomically designed, and the the soft anti-skid ring at the bottom of
the base aids stability when mixing. To prevent spillage and unwanted splashing,
the handle comes with an integrated funnel so that small quantity of liquids can be
easily added without removing the cover. In addition, the specific geometry of the
whisks, enables users to quickly beat and whip ingredients.
S$85.00, visit www.tupperwarebrands.com.sg for a list of locations
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table talk
Minimal bottles
Drinking water has never been more stylish now. For the first time,
evian has completely repackaged its bottles across all elements
including its design, label, and bottle shape. To celebrate its
distinctly pure water, the newly unveiled bottles sport sleeker and
with cleaner lines. A ‘label-less’ look on the bottle front features an
reduction of the previous logo design, and a panorama of
mountains is a recognition to the water’s source in a corner of the
French Alps. The words ‘evian’ is also carved into the base, adding
a touch of playfulness and elegance.
S$1.40 for 330ml and S$1.80 for 500ml, available at all
major supermarkets, convenience stores, selected cafes Purchase $150 worth
and restaurants
of SCANPAN products
and receive a SCANPAN
SPECTRUM Grip N Sharp
Knife Sharpener
(worth $39.90) for FREE!
Brighten up your kitchen with the new Scanpan Spectrum Grip
N Sharp Knife Sharpener!
The sharpener has a suction feature, allowing for added ease
and safety for users. It can also be used on all knives, including
those with serrated blades. This innovative sharpening tool
incorporates dual tungsten carbide hones and a lever-operated
suction pad, which securely locks the sharpener to any smooth
and clean surface.
Healthy wraps
Fans of clean eating, take note. Mission Foods Singapore has
launched an all-new Mission 6 Grain wrap to its wrap range. This
latest wrap contains six different grains: sunflower seeds, pumpkin
GET YOURS NOW FOR FREE!
Purchase $150 worth of SCANPAN products, and receive
seeds, oats, rye, linseeds and wholemeal brans. These grains are
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and it gives the wrap a delicious nutty taste. Use the wraps to make bring the receipt and this issue of BBC GoodFood Asia, and
a variety of meals such as a grilled halibut with red cabbage asian proceed to SCANPAN’s office to collect your new vibrant
slaw wrap, a sambal minced tofu wrap, or even an organic bubur kitchen tool which is available in red, green and black.
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S$5.35 per pack, available at all major supermarkets SCANPAN Asia Pacific Pte Ltd
49 Jalan Pemimpin, # 01-05 APS Industrial Building,
Tel: 6276 3263
81
W W W . S Q U A R E R O O M S . C O M . S G
INTRODUCING
the all-new makeover
Refreshed look, new sections and
tons of home inspiration!
HOT SECTION
Noteworthy products, people
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STYLES GALORE
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destination
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K
imchi, Korea’s ubiquitous national of the annual Gwanju Kimchi Festival says
dish, is the food staple of Korean that Korean women “have beautiful, soft,
cuisine. It is most commonly smooth skin because they have grown up
recognized in the spicy baechu iteration, on kimchi.” Furthermore, Korean women
made from ingredients including napa are “thin and intelligent because their diet
cabbage, radishes, fish sauce, oysters, contains healthy amounts of kimchi.” If you
onions, ginger, garlic and hot pepper are pretty and skinny, chances are you eat
powder harvested straight from the your fair share of kimchi. In related news,
surface of the sun. Kimchi is spicy. Really everyone in Korea is pretty and skinny.
spicy. Mexican breakdance spicy. Yet I’ve never been a big fan. Perhaps it
Kimchi accompanies most Korean has something to do with the spice, or the
meals as a side dish, or banchan, smell or all the fermenting and fish sauce,
though it is often combined with other but I’ve never really had much of a love for
ingredients to create potent superfoods kimchi, or Korean food in general. I spent a
such as kimchi fried rice, kimchi stew, year living in Seoul; much of that time was
and kimchi pizza. Kimchi is present at spent avoiding kimchi. When Korean friends
breakfast, lunch and asked me to dinner I told them I had to wash
dinner: about the my hair. When kimchi couldn’t be avoided
only time you I’d tell anyone within earshot that it reacted
shouldn’t adversely to my medication – when pressed,
expect to be I’d say I was taking medication for anxiety
served kimchi (brought on by the thought of eating kimchi).
is with your I did anything and everything to avoid eating
evening tea. old cabbage, but when I decided to make
Rrabokki – a popular snack Kimchi Korea my home for a second year, I knew I
food made with meat, is popular. would have to learn to love it. Understanding
veggies, spicy sauce and
ramen noodles Kimchi is good Korea means accepting kimchi into your life,
for you: the chair like it or not.
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But where
to begin?
Tracing 5,000 years of Korean culinary
tradition through history is a daunting task.
Nomadic tribal peoples began fermenting
beans in clay pots sometime before 1500
BCE, a rudimentary precursor to the
cultivation of the all-important food staple,
which was being consumed across the
peninsula by the time of the Baekje Dynasty
(18 BCE – 660 CE) during the period of the
three kingdoms. Subsequent invasions,
occupations and assaults by the Mongols,
the Manchurians and colonialists brought
to East Asia new spices, noodles, crops and
cultivation methods that helped shape the
culinary landscape of what was long the
world’s most mysterious Hermit Kingdom.
Suffice to say, there is a lot of history and
Some Korean's believe there are more than 365
tradition bread into the food fabric of this variety of kimchi - one for every day of the year
nation. It’s next to impossible to take one
element of Korean cuisine and understand
it without knowing something of the whole.
I could have put a picture of kimchi on the
wall and obsessed over it, ridiculed it and
thrown darts at it, or I could have trained like
Rocky, eating kimchi before running a mile,
then beat on hanging sheets of raw cabbage
with my bare fists in a Seoul meat locker.
Maybe I could have defeated kimchi, but I
would be no closer to understanding it.
I tried to get to know kimchi at home. I
cooked up a batch of winter kimchi, but
the freezer ruined it. Next I put some old
cabbage, brined anchovies and fish sauce
in a clay pot under my bed and forgot about
it for a month. I stunk up my apartment and Korean fish markets – like Noryangjin,
pictured here – are packed with unique
all my clothes, but edible kimchi I did not culinary treasures and atmospheric delights
create. I decided that I was going to have
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to get to know kimchi, and Korean food, in confectionaries - are but some of the treats
someone else’s kitchen. offered up to salivating patrons 24-hours
A wide variety of mollusks can be found at
On the surface, Korean cuisine is roughly a day. virtually every South Korean market
defined as the meeting of rice and kimchi, I enlisted the help of Wine in Korea’s
yet at its core the culinary tapestry of Seoul Joshua Hall to help make sense of this time to get used to fermented foods and
is interwoven with richness and vibrant gastronomical wonderland. Joshua, a food raw ingredients. However, you can wash
delicacy. Korea is also among the most and wine writer of significant regional down just about anything with the right
social nations on earth, a place where renown, had me marveling at an opulent bottle of wine.”
eating out with friends and coworkers is feast of jeonbokjuk (abalone porridge), Joshua and I visited Cham Sut Gol
more common than doing so at home. This kimchi stew, gamjatang (pork spine soup) restaurant in Gangnam to try Royal Court
means that locals and visitors alike are spoilt and samgyeopsal (unseasoned bacon, food, where we cooked our own meal over a
for choice when it comes to dining. Seoul cooked on a grill with kimchi). He couldn’t wood charcoal fire and popped open a bottle
boasts what is perhaps the best hawker quite convert me to the house that kimchi of burgundy. The galbitang (stewed beef
stall culture on earth, with entire city blocks built on his first effort, but he worked at it. ribs) was sublime, though it should be; chefs
lined with orange tarpaulin tents serving “You probably didn’t like beer the first time prepare only 50 servings a day for a first
delectable – and frequently pungent - fare. you tried it,” Joshua explained. “But you had come, first serve crowd. The flavors began
Deep-fried sweet potatoes, fiery tteokbokki it enough that you acquired a taste for it.” I growing on me; I was now a fan of green tea
(rolled rice cakes in chili sauce), dried patted my beer belly and nodded solemnly. ice cream, pumpkin porridge and a host of
cuttlefish and delicious hangwa – traditional “Korean cuisine is just like that; it takes some other foods I never would have tried before.
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Flash Parker shops for fresh flower crab at South Korea's Preparing eels, sea cucumbers and
oldest outdoor market, located in Osan City more at the Busan Fish Market
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Travel Facts
n Taekwondo is Korea’s national sport. Most n The Namdaemun
people have at least some formal training, Night Market in central
but few will try and kick you in public. Seoul has many tented
Many clubs welcome foreign visitors for restaurants that serve
day lessons. delectable street food
24-hours a day.
n 10,000 Korean Won = SGD 11.79
1 bottle of soju = W3,500 n McDonald’s restaurants Pass bowls and dishes with your right
1 side of kimchi = W500 in Korea serve kimchi hamburgers in hand only. Accept a cup or glass with both
addition to typical fast food fare. hands. You must accept an alcoholic drink
n A seafood feast in Busan costs less than offered to you, and you must drink it.
SGD $40 and includes giant prawns, n Koreans do not customarily tip at Korean-
lobster, muscles and assorted shellfish style restaurants or bars and it can be n The gelatin added to foods like blood
native to the waters surrounding Korea. taken as an insult. Tipping is optional in sausage, head cheese and snack food is
Western-style establishments. made from the rendered hooves of pigs
n KTX, Korea’s rapid rail transit system, and cows.
delivers passengers from Seoul to n Respect matters: the eldest in a party will
Busan in less than three hours and costs always eat first while the youngest must n Blowing your nose at the dinner table is
W55,000. serve drinks. The eldest will often cover rude and offensive. Reaching across the
the entire tab for a meal, expecting those table to snatch something from a friend’s
n Koreans traditionally work six days a week; younger to do the same when their turn plate is generally accepted. Koreans will
if you plan on traveling on a Sunday, be comes. often share one bowl, dish or plate of
prepared to fight through crowds at all but food as a sign of love and respect for one
the most secluded destinations. n Etiquette is a big part of dining in Korea. another.
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Factbox
STAY THERE EXPERIENCE KOREA
You’ll find plenty of luxury hotel options Flash Light Photography Expeditions runs
in South Korea, operated by many of the customized photo workshops in Korea
same global hospitality chains you’re on a regular basis. Weekend workshops
familiar with back home. If you’re willing begin at $150.
to splurge (from W300,000 per night) www.flashlightexpeditions.com
you’ll have an opportunity to experience
legendary Korean hospitality, a king-sized WHEN TO GO
bed, swimming pools, and all the other The annual East Asian monsoon brings
modern amenities you could ever want. heavy rains to the Korean peninsula June
JW Marriott Dongdaemun Square Seoul through July; the best time to visit South
is one of the most remarkable hotel Korea is during the spring or fall. The
experiences in East Asia; likewise, the annual Kimchi Culture Festival in Gwanju
Conrad Seoul is known for tremendous takes place in mid-October, a time when
services and world-class hospitality. Lotte the famous cherry blossoms blanket the
Hotel Busan is southern South Korea’s country in a sea of soft pink. www.kimchi.
finest overnight destination. gwangju.go.kr
WHERE TO EAT
Cham Sut Gol
Address: 19 2nd floor, Mugyo-dong, Jung-
gu 140-749, Seoul, South Korea
City Hall subway station (exit 4), Phone:
82/2-2269-5834
Mains: KRW 20,000-40,000.
Yeonpo Galbi
Address: 25-4 Buksu-dong, Paldal-gu,
Explore the streets of new Seoul for casual,
trendy restaurants Suwon, South Korea
Near Hwahongmun Gate, Suwon Station,
82/31-1330
Mains: KRW 15,000 – 25,000
When you need a respite from your When is a fish cake more than a fish
culinary expedition, unwind at beautiful cake? When it is flash fried for you
Gwanghamun Square in central Seoul by a street vendor at 2am
93
weekend escape
The Philippines’
Last Frontier
We take a dive into Palawan, home to the best beaches in the Philippines,
and discover true luxury in nature’s simplicity and abundance
WORDS MARISSE GABRIELLE REYES PHOTOS MARISSE GABRIELLE REYES, AMANPULO, AND ASTORIA PALAWAN
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weekend escape
M
ade up of a narrow strip of
over 1,700 islands, which span
to Mindoro in the north and
Borneo in the south, is the island province
of Palawan. A decade ago, only handful
of adventurous moneyed travelers would
have visited the islands, but today, the
sparsely populated province which is rich
in limestone cliffs, underwater caves,
uninhabited islands, still turquoise lagoons,
and flora and fauna, has been enlivened by
tourists of all creeds and colours. It’s the last
frontier of the Philippines; a paradise waiting
to be explored.
FRIDAY
We depart by private plane from Manila’s A.
Soriano Hangar for one of the Philippines’
most luxurious resorts, Amanpulo
(Pamalican Island, 63/2-976-5200). An hour’s
journey southwest lands us at the serene
paradise of Pamalican Island, part of the
Cuyo Islands cluster northwest of Palawan.
The natural beauty of the small narrow
island is sheerly astounding as it’s skirted
with natural powder-fine white sand, calm
turquoise waters, and lively coral reefs
which are brimming with sea life such as sea
turtles. Also on the island are 40 spacious
Private seafood barbecue dinner on Amanpulo villas (equipped with their own butler and
golf cart) which are modeled after native
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weekend escape
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weekend escape
hanging from pillars and doorways. Order Dining Pavilion, which overlooks their
Lunch on Snake Island
the reasonably priced set meal which photogenic infinity pool. It’s here where we
comes with a sampling of the region’s settle down with a nightcap of a Mai Tai as
famous seafood such as crab, prawns, lapu well as a passable late-night snack of crab
lapu, and blue marlin. With our bellies full, cakes with carrots, red cabbage, and cilantro.
we journey to our abode for the night, the
newly-launched Astoria Palawan (Km SUNDAY
62 North National Highway, Barangay San We wake up well before daylight in order to
Rafael, Puerto Princesa, 63/2-687-1111). make it to the tiny coastal town of El Nido
The seafront resort has been built on the in time for lunchtime island hopping. The
grounds of a former mango orchard and its six hour trip up north can only be done by
40 rooms are spacious and decorated with car or by bus through a windy and often islands is a must-visit. Our boatmen, who
trendy interiors with vibrant pops of canary unpaved highway. Upon arrival we make a also doubled as chefs, prepared a humble
yellow and turquoise. Before hitting the beeline for Artcafe (Sirenta Street, Buena yet lavish seafood lunch of grilled fish which
sack, we hop over to the resort’s only eatery, Suerte, 63/920-902-6317), one of the first was cooked on a makeshift grill fashioned
restaurants in El Nido which has grown to out of empty gasoline containers. The lunch
include a convenience store, tour service, was laid out on a wobbly collapsable table
and kayak rental service to keep up with on the sandbank in full view of El Nido’s
the tourist’s demands. Our island hopping majestic limestone cliffs – an experience
trip took us to a few stunning snorkeling that almost rivaled Amanpulo’s private
spots such as Big Lagoon, Secret Lagoon, seafood barbeque at a fraction of the cost.
and Matinloc Shrine, which were now, at Upon reaching the town after a day out on
midday, swarming with tourists. Snake Island, the water, we head to Lolo Banana (Rizal
a small sandbank which connects two larger Street, inside the bazaar place, 63/926-702-
9265) for a sip and a bite to mark the end
our Palawan sojourn. Like many of El Nido’s
KaLui's busy kitchen bars and restaurants, this joint was opened
by a slew of young French bohemian-types.
Served here are finely-executed mojitos,
paninis, and appetiser boards of French
cheeses – a great and necessary remedy for
the sea-weary traveller.
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vineyard
Raise a glass to
craft beer
More and more drinkers in Australia are hopping on the
craft beer bandwagon, here’s a round-up of some of the
greatest beer experiences available down under
A
PHOTOGRAPHS TOURISM AUSTRALIA & FED SQUARE PTY LTD
ustralia’s beer-loving culture dates alcohol market. At the dawn of the 19th as the years progressed, full-bodied wines
back to the 18th century, when century, ice-cold German pilseners replaced became viable to the masses, and took the
Lieutenant James Cook’s ship – the the dark Irish stouts and English porter continent by storm. What’s more, unlike
HMS Endeavour – brewed medicinal beer on and ales. beer, wine had a tinge of refinement and
their passage to Australia and New Zealand. After which, in the midst of Australia’s sophistication, and was also warmly received
Fast forward a few decades, the British diverse alcohol selection, lager beer by women.
government started deporting convicts to occupied the top spot in the heart of Meanwhile, as Australians were indulging
then Port Jackson convict settlement, and the Australian layman. In the Australian in their newfound luxury, several talented
Caribbean rum quickly became the local context, lager was likened to the masculine and well-travelled brewers started to lay the
WORDS MICHELLE YEE
favourite and currency for bartering. Soon personalisation of the typical Australian man, foundation of the beer revival, which refers
after, British and Irish settlers started to and women were forbidden to drink in public, to what was to become ‘craft beer’.
import their draught beer and introduced right until the 1970s. Two microbrewery-cum-pubs, the Sail and
another element into the already-diverse With Australians becoming more affluent Anchor in Fremantle and the Lord Nelson
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vineyard
in Sydney, offers both home-made local reinterpreted German-style ale, and most
beers and imported beers, and were the notably, his wheat beer and Cologne-style
pioneers who elevated mainstream beers ale. The establishment also houses a busy
to a whole new level. During that time, sales restaurant, which also whips up German
for mainstream beers did not increase, while pork knuckles, kransky rolls, schnitzel, and
demand for craft beers skyrocketed. Once other German delights to complement their
unbeknownst to the public, craft beer boutique beverages. 50-minute brewery
now stands as a threat to its red-white tours are also available.
cousin – wine. Unit 7, 19-25 Kembla Street, Fyshwick
Craft beers are slowly but surely becoming +61/2-6162-0523
a strong cult among the Australians, with Open for lunch from Wednesday to
more and more people slowly venturing out Saturday, and dinner on Friday and
of their comfort zones to taste and savour Saturday
adventurous brews which feature exotic www.zierholz.com.au
ingredients such as wild herbs, fragrant
coffee, fresh fruits, sweet honey, and many 4 PINES BREWING
more. Also, more craft beer festivals and COMPANY, NEW SOUTH
master classes are being conducted, which WALES
reinforces craft beers in the Australian Many would have went to Manly for a day
alcohol market. at the beach, but some would not have
Here are some of the greatest beer had chanced upon the 4 Pines Brewing
experiences available around the continent: Company. The microbrewery prides itself in
being the creator of the world’s first zero
ZIERHOLZ PREMIUM gravity ‘space beer’ Vostok stout, and has
BREWERY, AUSTRALIAN also introduced unique brews such as Kolsch
CAPITAL TERRITORY and pale ale to locals. Apart from their usual
Located in the heart of an industrial estate, brew, 4 Pines also produce 24 small-batch
Christoph Zierholz’s microbrewery offers seasonal brews each year, which are only
some of the most authentic handmade beer available in few breweries. Their in-house
in the continent. The microbrewery offers restaurant provides live music, theme nights,
99
vineyard
Moo Brew
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vineyard
TOP GUN TOURS, variety of regular, special, and seasonal and the Steam Exchange. The signature craft
WESTERN AUSTRALIA craft beers, which can even be ordered beer tour will visit these highly acclaimed
Although craft beers originate from and delivered right to your doorstep! Also, microbreweries, and at the same time,
Fremantle, the wine-laden Swan Valley is Bridge Road manufactures three types of treat you to the stunning coastal scenery
home to the big names of craft beers. Top deluxe Chevalier farmhouse beers, which of the peninsula. Lunch will be provided at
Gun Tour’s Liquid Gold Brewery Tour in Swan come in longneck 750ml bottles. Definitely The Salopian Inn, with the menu featuring
Valley is a must-not-miss for the hard-core a collector’s item for a beer aficionado! The Berkshire pork buns, T-bone steak, and many
beer fanatic, which tours around 5 award- brewery also houses their renowned pizza other dishes to complement their handmade
winning breweries (Feral Brewing Company, restaurant, ten tap tasting bar, and a beers. Tours will begin daily at 9:30am, and
Ironbark Brewery, Elmar’s in the Vally, Mash beer garden. will take approximately 8 hours.
Brewing, and Duckstein Brewery), with a 50 Ford Street, Beechworth +61/423-725 409
range of 22 craft beers, ales, and lagers for +61/3-5728-2703 www.offpistetours.com
sampling. Additionally, the tour includes Restaurant opens daily from 12pm
gourmet snacks for the journey, and a to 3pm, and 6pm onwards on Friday,
laid-back lunch at the Ironbark Brewery. Saturday, and Sunday.
The Liquid Gold Tours are available on www.bridgeroadbrewers.com.au
Wednesday, Friday, and Sunday, 10:15am
to 5:00pm. OFF PISTE 4WD
+61/8-9453-2961 CRAFT BEER TOUR,
www.topguntours.com.au SOUTH AUSTRALIA
The craft beer tour brings participant to
BRIDGE ROAD BREWERS, the magnificent and unexplored Fleurieu
VICTORIA Peninsula on board a four-wheel-drive,
Nestled inside a 150-year-old coach house, making it a perfect escape from the hustle
the Bridge Road Brewery is widely regarded and bustle of city life. Fleurieu Peninsula is
as one of Beechworth’s best microbreweries home to some of the most undiscovered and
and serves as a benchmark for craft beers. exclusive breweries on the planet, such as
The Australian microbrewery offers a wide Goodiesons, Vale Ale, The Smiling Samoyed, Eagle Bay Brewing Co, Dunsborough,
Western Australia
101
journal
Scrumptious bites
A
crowd gathered around the were a few steps to preparing the sauce, it
weighing station at Hougang is definitely worth the effort and time. In
Street 21’s FairPrice Finest fact, the red wine and strawberry glazed
while chef Eric Low and the ribs dish was a hot favourite among the
food&travel team started setting up for audience, as the tasting portions were
a cooking demonstration on 29 August. polished off within seconds.
The recipe printouts, which were handed Big thanks to FairPrice Finest for making
out before the demonstration, piqued the this delicious demonstration possible,
interest of a handful of busy shoppers and to chef Eric Low for inspiring us to
D ay
who decided to park their trolleys nearby experiment with new ingredients and
to join us.
Chef Low started out by preparing
methods.. Till the next time!
M e n u o f t h e
the Japanese pumpkin for his seared
with red wine
scallops on Japanese pumpkin salad • Kurobuta pork ribs
topped with crispy parma ham wafers,
glazed strawberries
and this attracted even more passersby.
Japanese pumpkin
By the time he pan-fried the parma • Seared scallops on
ham wafer
ham, the smell wafting in the air was salad, crispy parma
enough to make our mouths water. And
as if that wasn’t enough, he also added
a delicious goma dressing for an extra
punch of flavour.
Participant Felicia Tan, here for her
second cooking demonstration, adored
the dish: “This dish was a perfect
combination of sweet and salty – I love
how the sweetness from the Japanese
pumpkin complemented the saltiness of
the parma ham. It’s great that the dish is
also very simple to prepare.”
While participants and FairPrice Finest
shoppers were enjoying the salad, chef
Low proceeded to prepare the second
recipe of the day: Kurobuta pork ribs with
red wine glazed strawberries. Chef Low
first showed the audience how to prep and
marinate the pork ribs, before preparing
the delicious red wine and strawberry
sauce for the pork ribs. Although there
ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG
SPONSORED BY
102
journal
D ay
patrons did not need much convincing
to stick around and learn how to prepare
two new dishes. M e n u o f t h e
Chef Eric started out with the
h
a with seared crayfis
• Cold angel hair past
irresistible cold angel hair pasta served
with seared crayfish tails and salted egg sauce
tails, salted egg yolk
yolk sauce. His ingenious salted egg yolk
illed chicken
sauce which was prepared using hard- • Lemon and sage gr
pine nuts risotto
boiled salted eggs, soy milk, silken tofu, on mushrooms and
tabasco sauce, curry powder and curry
leaves seemed too easy to put together
– he blended all the ingredients in a
juice cup blender – but the flavours were
anything but simple.
While assembling the final dish, the
rest of the team dished out samples
for the participants as well as tasting
portions for the rest of the audience and
passers-by. A handful requested for more
of the luscious salted egg yolk sauce.
Moving on to the next recipe – lemon
and sage grilled chicken on mushrooms
and pine nuts risotto, the moment chef
Eric started pan-frying the chicken
legs, a larger crowd gathered around
the area. By the time chef Eric was
done with cooking the risotto, everyone
couldn’t wait to try the dish. Sample
of this hearty and comforting risotto
were wiped out in minutes and a few
shoppers shared that they couldn’t wait
to try to make this dish at home.
ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG
SPONSORED BY
103
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recipe index
74
45 KOREAN SPICY PORK ROLLS
(DAEJI BULGOGI)
43 KOREAN WINGS
44 MANDU (KOREAN DUMPLING)
38 44
DIM SUM STYLE
38 MEATBALL SKEWER (MITEUBOL)
66 MUNG BEAN PANCAKES
(BINDAEDUK)
38 PORK BELLY ROLL WITH BABY
ASPARAGUS (SAMGYUPSAL)
57 ROAST SEA BASS WITH WILD AND
WHITE RICE
35 SEAFOOD PAELLA
67 SPICY BEAN CURD STEW
51
(SUNDUBU JIGAE)
42 SPICY KOREAN-STYLE
GOCHUJANG MEATBALLS
68 STIR-FRIED BEEF (BULGOGI)
34 STIR-FRIED SWEET POTATO
NOODLES (JAP CHAE)
55 THAI BASIL COLLINS
34 TOPPOKI (SPICY RICE CAKE
67 STOCKISTS
SUPERMARKETS
◆ Cold Storage: www.coldstorage.com.sg
◆ Giant: www.giantsingapore.com.sg
◆ NTUC FairPrice: www.fairprice.com.sg
◆ MEIDI-YA: www.meidi-ya.com.sg
◆ Isetan: www.isetan.com.sg
107
parting shot
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108