COOK, EAT, TRAVEL... REPEAT Issue 8 |Jul - Sep 2017
Superfood!
thecraversguide.com
The 101 on Green Caviar
Pumpkin Soup Recipe!
Caffeine How much is too much?
EXOTIC INDIA, ALL ABOUT CHILLIES, SHERSON LIAN'S RECIPES & MORE!
34 SHERSON LIAN The popular Asian Food Channel Celebrity chef and his mother, Ann, talk about their latest show on AFC: Family Kitchen with Sherson Lian Season 3! Plus, they share recipes!
30 IRRITABLE BOWEL
SYNDROME
We dig into the problem that no one wants to discuss, and yet many suffer from in silence. IBS: we also tackle what not to eat if you have IBS.
38 INDIA Krishy heads to India for a two-week trip, discovering the south of this Ancient world one temple at a time.
Contents
Issue 8 |Jul - Sep 2017
05 CRAVER’S LIST - SPICY EDITION All about Chillies!
08 COVER CRAVINGS 08 Pumpkin Soup
09 THE CRAVER’S GUIDE: CUTTING CAFFEINE, GOT MILK, CHICKEN RICE
05
22
10 Smoothie Miracles 11 Sweet Potatoes VS Yams VS Regular Potatoes 12 Salty Secrets 13 Fat Fighting: it's not just about the food 14 Superfoods that make your day 16 Food to Lower Blood Pressure 18 Caffeine Bust: What’s too much? 20 Craver’s Star Ingredient: Lemonade 22 Asian Cravings: Chicken Rice 24 Hot Right Now: Wine & Chef 25 Batu Lesung - Spice Pastes and Recipes
26 HEALTHY CRAVINGS!
26 I’m Craving healthy for my...skin 28 Reader’s Column: Health advice from Dr. Sumi
38 TRAVEL CRAVINGS!
48 A long weekend in Bangkok 52 Food Map
57 RECIPES + 63
32
58 Maggi Goreng 59 Pasta Alla Carbonara 60 Roasted Chicken and Vegetables 61 Cauliflower Mash 62 Rasberry Yoghurt Cake
63 THE LAST BITE
Ingredient Wrap Up: Tomato Sauce
48
40
Editor’s Note Dear Cravers! Welcome to the second half of the year! I cannot even begin to wrap my mind around the fact that this year is halfway through. 26 Monday blues and spectacular weekends later, I ask you, how many of you have stayed with your New Year’s Resolutions? I confess; mine went down the drain sometime around May. I tried my level best to keep with it, but my job as the sole-runner for this magazine, its web counterpart and the new video series that premiered in May have kept me super busy - that’s my excuse anyway and I’m going with it. Plenty of exciting things have happened since the last issue, the main of which is the Craver’s Guide being taken onto the world wide web as a spanking new web series. We have just launched our YouTube Channel, and have started releasing our videos on Facebook. I want to thank each and every one of you who has taken the time to view the videos, like, share and comment on them! You keep us wanting to create more of such content. If you’re looking for us on YouTube, just enter “The Craver’s Guide” on the YouTube search bar, and you will see me eating one thing or another, soon enough. Do subscribe to us, your support means everything! In this issue, we added some recipes from our web cooking show, such as the collaboration we have done with Batu Lesung, my favourite spice brand. Their pastes are exquisite and delicious, and so extremely easy to use you barely have to do anything! This issue also features an article on my long awaited trip to India to visit my ancestral heritage. If you’re looking for a weekend getaway, we’ve got Bangkok in the mix too! We’ve also taken to discussing more serious issues, such as Irritable Bowel Syndrome (IBS) and how it can affect everyday life. We have a power-packed Craver’s Guide section for you, from how to fight fat in the healthiest way to the truth about caffeine. I cannot wait for you to get started on this issue. Who cares if you’ve abandoned your goals for 2017? I say, let's get together and make new goals for the second half of 2017. In fact, that’s how it should be! This way, it's easier to stick to it! Keep turning the pages. Krishy
04 Cravings | Issue 8
The Craver's List Some like it hot‌ we like it very hot!
This edition, we go the route of the spicy - with chillies and peppers that we use so often in our food, but do we really know what it does for us and our bodies?
The Craver’s List
Bird Eye Chillies
Round Indian Chillies
These fiery little beauties, otherwise also known as Chilli Padi, can set your tongue on fire if you have it raw - though that has not stopped many. Its great with soy sauce or in your nasi goreng, but be warned that these chillies mean business. Native to Southeast Asia and Ethiopia, these chillies can be found in the classical favourite Tom Yum Koong, or in popular Keralan Cuisine from South Western India. These chillies also have antibacterial properties.
These are usually found in little India in Singapore, dried. They are normally used in curries and to flavour oils, as their spiciness can be quite addictive. This is one of those unusual chilli peppers where the initial taste of it on your tongue will be sweet, then you get the intense spiciness hitting the back of your throat as you try and swallow.
Bhut Jolokia
These native Indian chilli peppers were once the hottest peppers in the world! It is so potent, in fact, that the Indian army used This is an international pepper - it's known the it as an ingredient in hand grenades. This world over and is incredibly versatile, although chilli is similar to the one above, where the it's used primarily in Mexican cooking. These heat slowly creeps up on you after luring your thick fleshed chillies are similar to the bell tastebuds into false security. Indians use these peppers found in asian cuisine, but carry a peppers as a quick acting laxative, too. little kick. If you have it without the pith, it can be slightly sweet tasting, but intense nonetheless. Its great in nachos, salsas and as a pizza toppings. Although these are usually eaten green (under ripe), the ripened red We have landed on familiar territory: the ones are commonly smoked and known as cayenne pepper is the usual red chillies chipotles. that very popular in many asian countries, particularly SIngapore and Malaysia. It's not so much spicy as it is deeply sweet, especially when the pits and seeds are removed.
Jalapenos
Cayenne Pepper
Habenero
Hello, hot sauce! These little orangeyyellow tyrants belong to same family as the jalapenos. However, they can be slightly hotter and more smokey on the tongue. Although not popularly found in Asia, habanero sauce can be found in most supermarkets across Singapore and Malaysia - this makes a great condiment to your usual chilli sauce, and gives the food a sourish tang (as habaneros are usually combined with vinegar).
06 Cravings | Issue 8
The Craver’s List
Sambal Pastes
We simply could not do a list on chillies without touching base on sambal, the byproduct of chilli. While most asians are familiar with sambal, our Singaporean and Malaysian version might just be the tip of the iceberg.
Singaporean/Malaysian Sambal Singaporean and Malay Sambal recipes can be very similar, since both these countries are neighbours. One recipe has influenced the other, and most venues follow the same recipe. However, every household in these countries has a different way of preparing their sambal. While we can’t cover every single version, here’s the basic version. Combine 500g dried chilli (soak in boiling water for 20mins first), 200g shallots, 200g onions, 50g garlic, 2 to 3 piece candlenut and 1 Tbsp Shrimp Paste (belachan) into a blender and blend to a smooth paste. This becomes your sambal paste, which you can roast in oil before adding prawns, chicken or even fried tofu.
Indonesian Sambal Olek Sambal Olek is perfect on its own or as a marinade. To use, you can simply spread some fiery sambal olek over chicken pieces and roast. If you’d like to be more experimental, you can some yoghurt or honey to the sambal before using it as a marinade. Sambal olek uses vinegar to tame the acrid burn of the chilli, leaving behind a smooth, almost sweet sambal. In a food processor, combine 500g of fresh red chillies and grind till finely chopped. Combine this with a splash of water and roast on the pan with 2 Tbsp of vegetable oil. Then, add 2 tablespoons of vinegar and keep stirring until the chilli separates from the oil and becomes dark in colour. Your sambal is ready!
Lunu Miris A type of Sri Lankan Sambal, where fine chillies are pounded with sea salt. The spicy and salty flavours go great together, and only a small amount is needed to add that tinge of fire to any dish. Additives to this sambal include onions, lime juice and crumbled fish. In a pestle and mortar, combine 1 cup of peeled and sliced shallots, 10 tablespoons red chilli flakes, 1 tablespoon lemon juice, 3 tablespoons maldivian fish and 1 teaspoon salt. Pound till all ingredients are a lumpy puree and well combined. Serve as a side dish! www.thecraversguide.com 07
Cover Cravings!
PUMPKIN SOUP
METHOD: Preheat the oven at a moderate 170 Degrees Celcius. Combine all ingredients, except the stock, in a medium sized bowl and toss together. Spread coated pumkins on a sheet pan, cover with foil and roast for about 30 mins. At the end of 20 mins, check to see if the pumpkins are cooked. Once cooked, move the pumpkin chunks and onions to a blender, add the stock and blend to a smooth puree. You can do this in batches if you have a small blender. Make sure to not cover the blender completely - remove the spout cover and place a cloth over the opening while you're blending. This will prevent the pressure from building up within your blender and the blender exploding as a result. If you prefer a creamier alternative, you can add some cream to the soup at this stage.
Prep: 15 mins Cook: 30 mins Blend: 10 mins Serves: 2 Easy Recipe INGREDIENTS: 400g Pumkin Cubes 2 Garlic Cloves, peeled 1 Tbsp Cumin Seed Powder 2 Tsp Turmeric 1 Onion, peeled and chopped 5 Tbsp Olive Oil 500ml Chicken Stock
Once smooth, pour out into a bowl. Garnish with cottage cheese and pumpkin seeds. Serve warm.
Find more recipes like this one! 08 Cravings | Issue 8
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The Craver’s
Guide Caffeine's goods and bads, perking up to citrus-infused water, morning smoothies that work harder, making chicken rice & more...
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The Craver’s Guide
Craver’s Pleasure List Fat Fighting, the secrets behind eating salt, Superfoods & more!
Have you jumped onto the smoothie bandwagon yet? Research says that a simple smoothie every morning can do wonders for your body’s well-being, and not to mention keep you awake for the rest of the day. Here’s what we found out about smoothies.
10 Cravings | Issue 8
The Craver’s Guide
Smoothie Miracles
A smoothie a day goes a long way A Blueberry Smoothie can help with Alzheimer’s - experts have long advocated the anthocyanin antioxidants in berries to help combat memory issues. Blueberries take the trophy home in being the most effective member of the berry family in helping to keep your noodles sharp as a tack. Just add a handful of blueberries to your usual banana smoothie. The fresh ones tend to be more expensive than the frozen variety - so feel free to go wallet-friendly. This won't compromise on the nutritional value. Smoothies can fight after-meal sluggishness - this is a problem all of us have after lunch, especially while at work. As our blood cells move down from the brain to the tummy to aid in the digestion process, you begin to feel just a little like taking a nap/your eyes closing involuntarily. Try this one on for size: a chocolate, coffee and banana smoothie does not only keep you alert during those slow hours, but it can also prevent you from overeating to combat the feeling of laziness.
Add some protein to this with crushed nuts or almond/peanut butters. A night-time smoothie that’ll help you sleep better - Yes, going to bed on a full stomach is something that we should avoid. But what if this helps you sleep better? Using ingredients that can help you fall asleep seamlessly is a great reason for a night-time smoothie. Pineapple and orange (citrus) helps to increase production of sleep hormones, while adding yoghurt to the mix will help calm anxiety. Get to the root of that sweet tooth - Cinnamon and apple cider vinegar are known to level your blood sugars, hence preventing you from reaching out for that bar of chocolate. Adding oats to the mix keeps you full longer, while people looking for something sweet (yes, even in the smoothie, we can have something sweet or tangy) can add fresh strawberries or apples. The contrast with the cinnamon will be a flavour-party you won’t want to miss.
www.thecraversguide.com 11
The Craver’s Guide
THE BATTLE OF THE
Potatoes
Sweet potatoes have been giving regular potatoes a run for their money for a while now, but what about the humble yam? Besides making great fillings for dumplings and buns, yams have their star qualities, too! SWEET POTATOES
YAMS
Nutrition - Sweet potatoes are the lesser of the evils when it comes to carbs, as they tend to keep you full longer and are more effective in helping the body burn fat. Each cooked cup of sweet potatoes contain 114 calories, 27 g carbs, 2g protein and plenty of vitamin A. It also contains up to 4g of fiber.
Nutrition - Yams tend to be heavier - one cup of cooked yams has 177 calories, 2 g of protein, 42g carbs and 6g of fiber. While they may not have as much vitamin A, they do have plenty of vitamin C, potassium, manganese, and B vitamins.
Cook - You can use sweet potatoes just like regular potatoes - in curries and bakes. However, sweet potatoes are great when mashed with a tad of coconut milk and brown sugar.
12 Cravings | Issue 8
POTATOES
Nutrition Interestingly, regular potatoes are lower in carbs than yams, with 26g and 116 calories in total (quantity in comparison? A cup of cooked potatoes) . It is also rich in vitamin C and vitamin B6. Potatoes are the first ones to go when it comes to a diet, as the carbs in them Cook - Yams are pretty bland on get quite easily converted to their own, similar to regular fats . potatoes. To up the ante, we suggest pairing yams with Cook - Potatoes are incredibly flavourful spices in a roast or versatile; you can boil them, stews. Yams carry spicy notes mash them, roast them, fry very well. them‌ , it's really up to you!
Salty Secrets
The Craver’s Guide
The amount of salt in our diet can be quite outstanding. Hypertension (high-blood pressure) is directly linked to high sodium intake, and is a risk-factor for diseases such as heart disease, kidney disease and could even lead to a stroke. A study of 800 individuals in Singapore showed that 8 in 10 Singaporeans take more than their recommended daily salt intake. The main contributors to this intake are sauces, table salt and processed foods, such as fish balls, bread and noodles. The Singapore Ministry of Health recommends salt intake for an adult individual to be approximately 5g per day. While not everyone’s bodies react to salt the same way (some do not necessarily get hypertension from excessive salt consumption, there is a new study stating that consuming salt below the recommended intake can also pose health risks. Salt, or sodium, helps to control muscle and nerve functions, and it balances out the water and electrolyte content in the body. This study, published in the Lancet, observed the salt intake of more than 130,000 people in over 49 countries. While they found that an increased intake of sodium leads to the usual hypertension, it was also discovered that people who ate less than 3g of salt per day were at an increased risk of heart failure and death. Other researches have also pointed in a similar direction, which posits the question: Is it actually possible to control your salt intake too much? Whether you fall above or below the average intake of salt per day, it’ll help to scrutinize your diet from time to time, to ensure that you’re not consuming hidden salt. If you went to the Ramadan Bazaar last month, you would have realised that while the food there was incredibly delicious, it was also, extremely salty. Are holiday festivals a good time to let loose on the dietary restrictions, and have a go at it with salt and sugar? Tell us what you think! Head on over to our facebook page to drop a comment on what you think about regular salt intake.
www.thecraversguide.com 13
The Craver’s Guide
Fat Fighting Beyond Dieting WOULD YOU BELIEVE US IF WE TOLD YOU THAT IT'S VERY POSSIBLE TO LOSE MORE THAN 10 KILOS WITHOUT A STRICT DIET? TO TOP IT OFF, THESE PEOPLE HAVE ACTUALLY KEPT THE WEIGHT OFF! HERE ARE SOME WAYS YOU CAN DO IT, TOO!
PORTION CONTROL Research has shown that cutting out carbs completely is not going to work in helping you shed the pounds - at least not effectively. As soon as you get back into eating carbs, the weight comes right back on. Instead of eliminating the food group altogether, try portioning the carb out throughout the different meals in the day - breakfast, lunch and dinner. 1 cup of rice / carb? a day will be a great start; and stick to that portion consistently. If you would like to take it another step further, try whole foods, such as wholemeal bread slices or brown Basmati Rice.
BEFRIEND THE SCALE This is literally about watching your weight - everyday. Constantly look out for your weight gain patterns by weighing yourself and putting yourself in control of the weight gain. This way, you’ll know when you’re packing on the pounds, and how to best shave it off by cutting down your food portions further and or perhaps adopting some healthy snacking habits.
14 Cravings | Issue 8
SAY THE BREAKFAST MANTRA Which simply goes like this: I will eat a good and proper breakfast every morning. Eating a breakfast meal high in protein will keep your hands from reaching out to those pesky snacks during the rest of the day. Why do you think protein shakes work so well? A 300 calorie breakfast is ideal, with high fiber and low sugar foods.
SET EXERCISE TIME (DAILY) This is essential if you want to keep your body’s metabolism kickin’ like it should. Don’t switch off right away saying you’re too tired for it, regular exercise gives the body more energy to keep burning throughout the day. Plus, we’re not asking you to lift weights (Gosh no!), but do take more walks, climb the stairs and be committed to doing more physical stuff. Just make sure that at the end of the day, it all adds up to an hour simple, huh?
CUT THE TV TIME Watching the television not only slows your metabolism, but makes your brain less active too (though this is highly dependent on whether you’re watching The Kardashians or CNN). Try to go for less telly time about 12 hours per week or so - this keeps you off the couch and gives you more time to prepare a healthy breakfast for the next day!
It's all about
Superfoods!
WHOLE LENTILS Lentils are high in proteins and fibre. Lentils, red or yellow, can be used to thicken soups and curry. In fact, the Indians use this together with yellow lentils to make Sambar, a popular vegetarian dhal curry. Aside from protein, they also contain folate, iron and potassium. Vegetarians love lentils as they pack in so many nutrients. GREEK POT-SET YOGURT The lactose intolerant should pay attention; Greek Yogurt can actually help cure your lactose intolerance. Greek yoghurt has lower levels of carbohydrates and sodium, meaning lesser lactose in the product. This creamier alternative to regular yogurt has had its excess water drained and is therefore richer in probiotics and proteins.
RAW CHOCOLATE The chocolate that’s good for you is raw cacao, if you can get your hands on that, if not dark chocolate is a good alternative. The polyphenols (a substance that can be found in currents, wine and chocolate that make them so good for you) help to regulate blood flow and maintain a healthy blood pressure. Who knew? More chocolates to the rescue.
The Craver’s Guide
FLAX SEEDS Flaxseeds have a long-standing history of being incorporated into many types of foods since the time of ancient Greeks. These tiny seeds are packed full of nutrients, such as fiber, omega-3 fatty acids, B vitamins, antioxidants, and cancer-fighting lignans. And the best part? You don’t need too much of them to get the benefits. However, flax seeds are not digestible whole, and need to be ground otherwise they just pass out of your system naturally without being absorbed. Flaxseeds are incredibly oily, so it's best to grind them a little at a time, as and when you need them. Flaxseed meal goes bad very easily. GREEN CAVIAR Green Caviar is actually a type of seaweed harvested in the Okinawa region of Japan. It has been served in pubs and restaurants across Japan for a long time, famed for its high protein and mineral value and low calorie content. Some of the benefits of this ingredient includes strengthening of the eyesight, bones, joints and the heart functions. Its also a solution for constipation and can prevent obesity, making this a great diet food! Green Caviar is only available online via Meal Belly, Singapore’s very own online gourmet retailer.
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The Craver’s Guide
Magnesium for Blood Pressure
Almonds
Salmon
Spinach Wild Rice
Yoghurt 16 Cravings | Issue 8
Magnesium is a mineral found in many food, which has been discovered to help lower blood pressure. According to a hypertension journal, boosting your magnesium intake to almost 368 mg per day can help lower blood pressure risk considerably. This is because magnesium helps to relax your blood vessels, reducing the heavy, rather forced flow of blood that leads to high blood pressure. Here are some magnesium-rich foods that you can eat to reduce blood pressure.
Bananas
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Caffeine Bust
HOW MUCH IS TOO MUCH?
The Craver’s Guide Whether you like to view it as such or not, the truth is simple: caffeine is a drug, and a very popular one at that. Before we dive into what damage caffeine does to your body, though, here are the positives of consuming it: It can help lower the risk of stroke, improve good cholesterol levels and even reduce the risk of diabetes. Parkinson disease can be avoided as well, when consuming just the right amount of coffee everyday. Does this make caffeine a healthy drink? If you’re a coffee drinker, you’re probably nodding along. However, there is quite a bit of evidence that debunks the highs of caffeine (pardon the pun).
Also, the benefits of coffee consumption are normally tied to the unflavoured, black variety. Similar to dark chocolate, which contains all the good-for-you chemicals. As soon as it's processed with sugar, milk and other flavour agents, coffee tends to be more bad for you than good. If you find yourself not being able to move on without a cup of coffee every other hour of the day, then something may be seriously wrong and it maybe time to consider an alternative. drink
For starters, try to cut down your coffee consumption to 2 cups a day, one in the morning and one in the evening. Have it without the additives as well - it’ll be When you consume caffeine, popularly bitter but usually things that are good for in the form of coffee or coke, the drug you aren’t always sweet. You can also go blocks your brain from registering that for alternative beverages that are lower in it is tired, by numbing the receptors for caffeine and have other positive effects on the molecule adenosine. This causes the your body, such as Green Tea. Green Tea can chemistry of caffeine drinkers to change, as protect the body against cancer, has plenty of more receptors for adenosine are produced. antioxidants to give you great skin and can What happens next is similar to panadol help calm your nerves - which is essential addiction - the body will require increasing when your morning journey involves amounts of caffeine to ensure that its at peak squeezing into packed public transport. functionality. Quitting caffeine has similar effects to quitting drugs - headaches, mood Having everything in moderation is what swings and fatigue. keeps the body healthy and good at what it does - surviving. While caffeine may give the In this vein, one can easily conclude that necessary zest to stay alive through that soulcaffeine is not a health drink - in fact, it's far sucking meeting we all have at least once from it. Aside from being addictive, caffeine a week, we might not be doing our bodies can cause tremors, anxiety, insomnia and any favours by abusing the more ‘sociallypalpitations. Drinks with caffeine also cause accepted’ drug - caffeine. you to urinate more than usual, as they fall under the diuretics category. This can result in the irritation of the bladder, prostate and digestive tract. If you’re thinking you can avoid all this with a cup of decaf coffee (or even tea), then you might not be doing your body any favours. Studies show that even decaf beverages contain traces of caffeine.
www.thecraversguide.com 19
Craver’s Star Ingredient
WHEN LIFE GIVES YOU
Lemons!
20 Cravings | Issue 8
The Craver’s Guide
Lemon Water
has been the most talked about drink since 2014, with so many ways of consumption/preparation and benefits being constantly discovered and discussed on the internet. Enter 2017 and it’s not just lemons anymore, it’s all kinds of citrus. Flavoured water (or infused water) does more than tea or so people would have me believe. Here’s why you should be crazy enough to add chopped citrus to your water. Yes, everyday!
Slow the ageing process The antioxidants present in the fruits you use in infused water, especially citrus fruits, help slow signs of aging and combat skin-damaging free-radicals. Drinking infused water is also a natural way of increasing collagen production.
It's detoxifies you
Don’t frown, there are so many of us who absolutely detest drinking water on its own. A flavored, sprightly one would be great, but water, iced or warm, on its own is just tasteless and bleah. The fruits give flavor and add an exciting dimension to water as you can see the colors of the fruit in it!
We all know that with the advent of Cold Pressed Juices, everyone is into detox regimes. People pay to reap the wonderful benefits of a juice detox made from cold pressed juices, because the juices are the fruits themselves, in water form. Infused water does what these cold pressed juices do, especially when you have it first thing in the morning. Maybe not to the same extreme, but it still works, especially if you’re drinking infused water throughout the day.
It helps with weight loss
It wakes you up
It's official: drinking infused water increases your body’s abilities to burn calories. It is heavily flavoured from natural sources and does include unhealthy stuff like copious amounts of sugar. You also tend to eat less throughout the day as infused water keeps you feeling more full. It also works on increasing your metabolic rate. Coupled with the right exercises, infused water can help you achieve your ideal weight!
Here’s yet another benefit of infused water: it makes you wake up and take notice of what’s happening around you everyday. Yes, we can hear (and relate to) your caffeine woes. While infused-water is not quite like drinking coffee every morning (at all. Period.), it serves as a different, non-addictive, wake up call in the morning.
It makes drinking water exciting
It can be better than eating the fruit itself If you’re one of those who hates eating fruits, then this is simply perfect for you – have them with water! Drink the water and it’ll be like you’re eating the fruits! (well, not really. But hey, at least you’re closer to eating the fruit, no?)
Citrus infused water can help you load up on the Vitamin C This is especially fantastic if you’re not into taking Vitamin C tablets. And you don’t have to worry about consuming too much vitamin C, as excess vitamin has a way of exiting your body when not needed.
Keeps the energy up Drinking infused water helps keep the energy up due to the potency of its vitamins. It can also act as a substitute for energy drinks, to be consumed after a workout or during a highly exhausting day. So how about this? Mix up a bunch of roughly chopped fruits and throw them into your bottle of water before heading out in the morning. The different fruits everyday will keep you wanting to drink the water, and you can refill it as you go! You can do this with anything from red and green apples, different types of berries, peaches, oranges, grapefruits and yes, lemons. Come up with a few combinations and tell us how it has worked for you!
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Asian Cravings
Chicken Rice IT'S NOT ALL FROM HAINAN
There’s no two ways about a good plate of chicken rice it's either very good or not living up to standards. Asians, and in particular Singaporeans, tend to be very nosein-the-air about their chicken rice - we generally know what's good chicken rice and what's not, even though we are a society of migrants.
22 Cravings | Issue 8
The Craver’s Guide Hainanese Chicken Rice was first brought to this side of Asia by, yes you guessed it, the Hainanese migrant workers from China. This dish was very different then, with a slightly more robust preparation method and even the type of chicken used was different. The Hainanese preferred using older and fatter birds when making chicken rice, so that more oil could be extracted from them during the parboiling process, which would then be used to flavour the rice. This also resulted in tougher meats, which the Hainan community in Singapore preferred. The red chilli paste we have with chicken rice now was also close to non existent - the Hainanese preferred their chicken rice with cut green chillies instead, often soaked in some vinegar. Then the Singaporean Cantonese came into the picture, and spiced things up a bit For starters, they added a nice kick to the chilli by adding in grated ginger, garlic and soy sauce to add flavour to the rice. They also started using younger birds, which made the final cooked meat, more tender and juicier to eat. in Singapore and Malaysia, there was also a practice of dunking the chicken immediately into ice water once the poaching process was over, to give the chicken an almost jelly-like skin. Over time, roasted chicken also began to rise in popularity - the charred, dextrinized bits of chicken flesh made this meal very desirable and offered an alternative to the poached chicken.
Singapore In Singapore, Chicken Rice is considered a national dish that can be found in most places ranging from the humble school canteen to being part of the inflight meal of Singapore Airlines. While it has collected many accolades, the taste of the humble Singaporean chicken rice varies from one store to another, with each stall owner normally claiming their own recipe as the best and most authentic. It is not uncommon to find many food stalls in Singapore hawker centers making a living out of selling chicken rice alone!
Malacca In Malacca, the Straits Chinese kept to their roots
by preserving the chicken rice dish. Today, chicken
rice balls are so highly sought after in Penang, that as almost become a novelty. This is where the rice cooked in chicken stock and broth is then rolled into little balls and stored in wooden crates, so that they can stay warm for a longer period of time. While it is fascinating to look at chicken rice balls, the taste of these balls isn’t very different from eating the actual chicken rice.
Ipoh Bean Sprouts Chicken (or Taugeh Ayam in Malay) is popular in this region of Malaysia, where the chicken is served with blanched bean sprouts and steamed white rice instead of having it cooked in chicken broth. The chicken rice here is also served with a pork meatball soup, instead of a chicken stock soup. Other additives to this meal include chicken liver, sliced century egg, and other innards of the chicken.
CHICKEN RICE Serves 2 21.5 Cups Rice 3 + 2 Tbsp Woh Hup Chicken Rice Paste 5 Tbsp Vegetable Oil 1 Chicken Breast (about 200g) Soy Sauce Honey In a large wok, heat the oil and add the onions. Saute till soft and translucent. Then, add the ginger, garlic. Continue cooking for another 2 mins before adding Cook the rice with 3 Tbsp of chicken rice paste and 5 Tbsp of oil. Marinate the chicken breast in the soy sauce, honey and 2 tbsp of chicken rice paste. Roast in oven on high for 15mins. Serve warm with rice and chicken rice chilli sauce. This recipe was featured in the Cravings! Web series, and can be found on youtube or the Cravings! Facebook Page.
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The Craver's Guide
Wine and Chef opened its doors early this year, presenting frequent visitors of the rather happening Keong Saik/Bukit Pasoh district with a new alternative – a restaurant in a wine shop. Boasting close to 400 types of Italian and international wines, you’ll never run out of options while you’re here. And what’s more? The food and drinks are actually affordable!
Hot Right Now.
WINE AND CHEF, A NEW BAR/RESTAURANT ALONG KEONG SAIK, IS SETTING THE SCENE ABLAZE WITH AFFORDABLE WINES, DELICIOUS COCKTAILS, AND MOUTH-WATERING FOOD.
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24 Cravings | Issue 8
For a place that has such an exclusive collection of wines, their food is amazing. We recommend the scallops with mango sauce to anyone and everyone who loves seafood. The mango and mint gave the dish such a unique twist, tangy and with the soft and yielding scallops, there’ll be a flavour party on your tongue. Their menu is broken into the small bites, fillers and sharing plates sections – each with generous portions and wallet-friendly prices. Steamed black mussels make a fantastic starter, at $18 – this dish is made with Chinese wine and will be served steeped in a delicious chicken broth. We couldn’t get enough of the mussels or the broth. If you’re looking for something more local, try the Crab Meat “Hokkien Mee” ($26), which is really the iconic Singaporean dish with linguine instead of the usual yellow/white noodles. And the crab meat clings to the noodles in the most seductive way.
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Batu Lesung Special
The kind folks at Batu Lesung gave us some of their spice pastes and the free reign to experiment with them! Here’s what we’ve come up with.
CHICKEN RENDANG CURRY HUMMUS Prep: 10 mins Cook: 15 mins Serves: 2 Easy Recipe INGREDIENTS: 2 Tbsp of Olive Oil 1 Medium Onion, thinly sliced 1 Potato, cubed 1 200g Chicken Breast, cubed 3 Tbsp of Batu Lesung Chicken Curry Paste 100 ml of Coconut Milk Salt to taste METHOD: In a pan, heat up the oil. Then, add the onion and potatoes. Cook until the onions are softened and the potatoes are slightly burnt around the edges. Add the chicken, curry paste, and then the coconut milk. Cover and let it simmer. If you’d like you curry to be more wet (more gravy), you can add some chicken stock, fresh yoghurt or fresh milk.
Prep: 10 mins Serves: 2 Easy Recipe INGREDIENTS: 1 Can of Chickpeas 3 Tbsp of Tahini 4 Tbsp of Coconut Milk 3 Tbsp of Plain Yoghurt 3 Tbsp of Batu Lesung Rendang Paste 1 Tbsp of Olive Oil 1 Clove of Garlic, peeled 1 Tsp of Salt 1 Tbsp of Freshly Squeezed Lemon Juice 1 Tbsp of Cilantro/Coriander Leaves METHOD: Put all the ingredients into the food processer and blend till smooth and well combined. We kept ours a tad lumpy, as we like it that way. Use as a delicious drip for a french loaf, pita or other breads.
Batu Lesung has a delicious range of spice pastes that are all homemade, with no preservatives, while this reduces the shelf life of the pastes, the quality of the finished product is more than amazing. You can buy the spice pastes from their website, at www.batulesungspicecompany.com. www.thecraversguide.com 25
Healthy & Delicious
I’m Craving Healthy for my…
SKIN
Great skin is a lot more than just a good moisturizer
26 Cravings | Issue 8
Healthy & Delicious Eating the right food for great skin can be as important as applying the right moisturizer or using the right cleansing facial wash. Gone are the days where pimples were for pubescent young adults. Now, adults of all ages are susceptible to these horrible little pus-filled spots that grow over our faces or worse, other parts of the body. While the sticky, stuffy Asian climate might be to be blamed, taking care of your skin by watching your diet can also help improve your skin dramatically.
Antioxidants are a must Antioxidants are chemicals that help with the skin's regeneration - think of it as a skin supplement. While you can get antioxidants from a bottle, fruits and vegetables are usually packed full with them, and it's really not too difficult to tap into them. For instance, cherry tomatoes are great for you skin because of (name the antioxidant present) and high in water content and - have them as a daily snack! Beta carotene and lutein are powerful antioxidants that aid in skin cell development and maintaining a healthy skin tone. These can be found in sweet potatoes, pumpkins, papaya and spinach. As a guide, aim to eat at least 4 portions of vegetables/fruits a day, and don’t forget to stay hydrated by drinking plenty of water!
Vitamin C - the antioxidant best friend In many ways, vitamin C is the mother of all antioxidants. It not only helps us build a strong immune system and keeps flu like symptoms away, but it also helps keep the skin radiant and aids in the healing process of pimples. Some of the best sources of this vitamin are blackcurrants, strawberries, oranges, lemons, kiwifruits and blueberries.
and contribute more effectively to the immune system. Selenium can be found in vitamin E, and is essential in protecting the skin from sun damage and cancer. While Brazil nuts (just 4 a day) will help keep your vitamin E levels happy, you can also get plenty of selenium from fishes such as halibut and tuna, eggs, spinach and chickens. Tomatoes can also be consumed regularly to even out selenium levels.
Fatty Foods Yes, you read that correctly. Fatty foods can go a long way in helping you keep your skin glowing. No, we won’t advocate reaching out for that deepfried chicken right away! Polyunsaturated and monounsaturated fats are actually great for your body and your skin. These fatty acids, normally found in salmon and avocado, act as moisturizers for your skin from the inside. Omega 3 and omega 6 fatty acids are essential in keeping your skin supple and fresh, too! These types of fatty acids cannot be produced in the body, and have to be consumed These fatty acids help the body produce anti-inflammatory compounds, which can fight against blemishes and inflammation on the skin. You can get your fill of these types of fatty acids from salmon or rapeseed oil. Skin care products can do a world of wonders to your skin, but so can your diet. A combination of good skin care and a mindful diet will help to keep your skin looking supple and healthy, and swear off those nasty blemishes.
Selenium Never heard of this one? This antioxidant acts as an enabler to the others mentioned above, helping them be more easily absorbed by the body
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Healthy & Delicious
Answers. Every issue, we do a round up on popular reader questions and have them answered by a nutritionist, or dietician. This issue, we have some pressing - and relatable - questions from our readers!
I recently got a scare from the doctor during my regular check ups. He says that the protein content in my food is higher than usual, and this may lead to kidney-related issues in the future. How can I make sure I get my necessary protein intake and yet cut down on protein in a big way? Nicholas Lee, 35, Singapore Dear Nicholas, the recommended average protein intake for a healthy adult is around 1gm/kg. This means if you are 70kgs, you would need about 70gms of protein per day. This is your daily optimal protein intake. However, if you engage in strenuous exercise, are ill etc, this requirement can go up. You can use one of the many online fitness apps (eg myfitnesspal) that allows you to calculate many different nutritional parameters for the foods you eat, including protein. Good luck!
Dr Sumi from Thrive Health clininc is a certified professional who assesses her patients not just on their symptoms, but on their overall health. Thrive Health Clinic advocates clean eating and fixing or preventing diseases by making lifestyle and diet adjustments, instead of simply popping pills. For more information on a holistic diet, visit Thrive Health Clinic in Kuala Lumpur, Malaysia. Or, you can visit their website at www.thrivehealthclinic.org.
28 Cravings | Issue 8
I recently lost up to 10 kilo with consisting exercising, almost on a daily basis. I did watch my diet, but not very much as the exercise really helped me keep the weight off. But I took on a new job and I no longer have time to run everyday! It's very demanding and I have started eating everything out of stress. What can I do to keep my figure, when I can’t exercise? - Jean Teo, 27, Malaysia Dear Jean, congratulations on your weight loss. However, there is no real substitute for good nutrition. This means, if you want to keep your figure (with minimal exercise) you will have to eat a nutrient dense diet. When you eat foods that are whole, natural, unprocessed, free of additives and sugars you will automatically improve your metabolism and keep burning fat, despite minimal exercise. Ensure you have 5-8 servings of vegetables a day (make smoothies for
Healthy & Delicious breakfasts that are loaded in good fats like coconut/ avocado and also green vegetables like spinach). For lunch, cut back on the grains and increase your portion of vegetables. Be sure to have optimal protein intake. By maintaining a clean diet, getting enough sleep, including some movement into your routine, you should be able to maintain your figure. Good luck!
I am obsessed with yoghurt! But I tend to like the sweeter variety sold commercially in stores. Is there any way I can continue my obsession, but in a healthier way? Because I know that the store bought flavoured yoghurts are not very healthy, even though they have actual fruits‌Ezekiel Sulaiman, 32, Singapore Dear Ezekiel, it is wonderful that you are aware of the additives and sugar that are in commercial yogurt. One great way is to buy plain, unsweetened yogurt (eg greek yogurt) and add your own fruits into it. That way there are only two ingredients : yogurt and fruits. Whenever possible, be sure to pick organic yogurt without any additional thickeners and stabilisers etc.
out the help of a TCM practitioner for foods that are best suited for your body type. When I work with clients, I usually put them on an elimination diet and take them off common food triggers like dairy/gluten/soy etc. I then advise them to make vegetables and more vegetables, the cornerstone of their diet. In addition to that they should ensure optimal amounts of protein, fat and fibre. Generally, with this method, clients are able to come away with a personalised diet that is best suited for them. All the best!
My husband has a predisposition to getting abscesses. He doesn’t have bad skin, and he constantly looks after his skin. His grandmother used to have this issue as well, and whenever the weather gets hot and humid, he starts getting these little lumps under his arms, or on his back. If untreated, they turn into an abscess. Is this hereditary? How can he change his diet to make sure this problem stops? - Maureen Loh, 39, Malaysia
Dear Maureen, this does not sound like a hereditary problem. It would be worth looking into these few issues : your husband’s weight, his insulin/ fasting sugar/HbA1c levels. He could have certain nutritional deficiencies (zinc, GLA, omega 3 etc) that is causing his skin to break out and eventually lead to an abscess. He may As an Asian, I have been told all my life that certain foods are heaty while others are cooling. have to eliminate (cut out completely) sugar and white Is there any truth to this? If so, how should I assess what is best suited for me, and is there an flour products to prevent abscesses from developing. In easy way to find out which foods are heaty and addition, if he can follow a diet cooling? - Shirley Tan, Singapore that is predominantly plant based (vegetables, fruits, nuts, seeds, legumes) with the Dear Shirley, traditional inclusion of good healthy oils and optimal protein Chinese practitioners were for about 4-6weeks, it will help his skin (and overall wonderful in their ability health and immune system). to balance foods according to individual body types. However, I am not familiar with this method, it would Have a question? Write to ideas @ probably be best for you to seek
thecraversguide.com. We might just feature your question in the next issue!
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IRRITABLE BOWEL SYNDROME
We just passed the IBS month, in April, where the issue of IBS was brought to the forefront. We did a little digging here at Cravings! to find out what IBS is, how to prevent it, and we’ve put together a list of foods to avoid if you might be suffering from IBS. 30 Cravings | Issue 8
THE FACTS
CURRENT CURES
Irritable Bowel Syndrome, also known as IBS, is a chronic gastrointestinal disorder. It can be sometimes confused with its cousin; the inflammatory bowel disease (IBD). IBD is a more serious condition, resulting in an inflamed digestive tract. 3 types of IBS can occur in individuals: the kind that constipates you, known as IBS-C, the kind that gives you the runs known as IBS-D and the final type which is a combination of both worlds, known as IBS-M. Although belonging to different categories of affliction on the human body, these three types of IBS have similar symptoms, such as abdominal cramping and (or) pain, bloating after a meal, gassiness and out of the ordinary bowel habits. While a particular cause has yet to be discovered for IBS, experts suggest that more than a few factors can be responsible for this including irregular muscle contractions and spasmodic nerve glitches. New findings also suggest that IBS can develop when parts of the small intestine becomes infested with unhealthy bacteria. The disease affects women more than men.
Antibiotics: Xifaxan, an antibiotic used to treat IBS-D primarily, can provide immediate relief by eliminating the bad bacteria in the small intestine. This is normally prescribed for a course of two weeks and can prevent IBS for anywhere from 2-weeks up to a few years. As this drug isn’t absorbed by the body, it stays in the gut as it works and also reduces the risk of harmful side-effects at the same time. However, due to the chronic nature of IBS, the symptoms tend to recur when the treatment is absent.
Most doctors diagnose IBS as a last option, after ruling out a number of other diseases that can explain irregular bowel syndromes. While there are a range of medicinal treatments for this disease, home remedies can go a long way in helping to tame the disease. Some of these remedies include avoiding foods that can cause diarrhea, bloating and gas. Some of the main culprits include cruciferous vegetables and legumes. Another way to deal with this is to include additional fiber in the diet, drinking more water and eating smaller meals. Some triggers of this disease include spicy or oily foods, which can be easily avoided.
Antidepressants: The nature of antidepressants is to alter the way your brain interprets pain signals, which is something that works for this disease. Antidepressants can help calm overactive nerves, ease pain, constipation, diarrhea and bloating. However, antidepressants are not without side effects. Serotonin and reuptake inhibitors (such as fluoxetine and sertraline) tend to be more suited for IBS-C, while tricyclic antidepressants suite IBS-D better. Probiotics: This is where your love for a probiotic drink comes into play. Filling the gut with good bacteria can keep the bad bacteria from developing. Unlike antidepressants, probiotics works for people with any type of IBS. This also means that you can have more than one of the delicious probiotic drink a day! Anti-stress activity: Stress has been linked to IBS in many ways. Heck, stress is also one of the primary contributors to belly-fat, besides alcohol and carbonated drinks. Calming practices such as yoga and meditation can improve the way your body responds to stress, thus reducing the susceptibility to IBS.
IBS is not contagious, cancerous or hereditary. The symptoms set in when one is about 35 years old. IBS can occur in children as well, though the chances for this are about 5% to 20%. Symptoms of IBS tend to increase during periods of stress, though this has not been proven.
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LIST OF FOODS TO AVOID FOR IBS Black Beans
Broccoli
Edamame
Cauliflower
LEGUMES
CRUCIFEROUS VEGETABLES 32 Cravings | Issue 8
Brussel Sprouts
Soy Nuts
Kale
Fava Beans
Cabbage
Kidney Beans
Want More Cravings!?
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Cooking with
Sherson Lian
C!: What do you think of the Singapore and Malaysian food scene? How does it inspire you? Ann: Singapore is organized, neat and hygienic, even street stalls and hawker centers are so clean! Taste wise, I still prefer Malaysia’s as I am used to the flavors I grew up eating. Sherson: For the hawker scene, Singapore has taken such a huge leap, it is more organized and systematic than before. Sadly, the shift has also resulted in the loss of authentic flavors and touch. Although Malaysia may be less hygienic, flavour-wise, it’s spot on! For the mid-range to higher end, I see an increasing number of world renowned chefs coming to Singapore to open their restaurants as Singapore provides a perfect platform for ? , and because of that, Michelinstarred restaurants are now more accessible and closer in proximity, allowing more people to explore and taste the highly recommended food. C!: Part of the draw of your show is its family oriented approach. How did the idea of a mom-andson show come about?
We’ve watched him cook on The Asian Food Channel over 2 seasons, and now his third season is setting our television sets ablaze! We spoke to Sherson and his mother Ann of “Family Kitchen with Sherson Lian” to find out some kitchen secrets while AFC has kindly agreed to share some of their recipes with us as well.
34 Cravings | Issue 8
Sherson: There are a lot of food shows but “Family Kitchen with Sherson Lian” is not just another food show. It goes beyond showcasing food and highlights the importance of family. I personally believe that food is tied very closely to family, and as we always say in the show, a family that cooks together, stays together! Through this show, we hope to inspire more families to cook and eat together. Ann: Our family loves to eat! I honestly had no idea how it came about until Sherson phoned me one day and asked me to join him on the show. I was hesitant but my husband, who was beside me then, nudged me and kept asking me to say yes, and so I did.
C!: How is the new season different from what you’ve done so far with your shows? Sherson: My mom is more comfortable in front of the camera this time round, you will see her bossing me around more in this new season! She also prompted me to cook health-oriented dishes and together, we explored beyond family recipes, and included recipes inspired by our regional neighbors such as Thailand, Vietnam, and Indonesia. C! For Sherson: I understand that you have your own restaurant – can you tell us more about the food served there and the vibe; is it the same as the family approach you have on your show? Sherson: For the restaurant we have now, which is HELLO by Kitchen Mafia, the vibe is very similar to what the name stands for. It’s not commercialized but a neighborhood spot perfect for gatherings with families and friends. Our menu varies to suit different taste buds, you can come in after a long working day and enjoy a bowl of warm Duck Noodles Soup, or you can swing by for some Fried Rice during lunch and some quality tapas and wine on weekends. On days you feel like splurging, you can order a brunch spread and share it with your family or friends. The dishes in the menu are familiar dishes but of course, we added our personal touch to the local favorites to guarantee a hearty and delicious meal. It caters to a large range of audience and because of all that, the vibe in the space is very lively, vibrant and diverse, which is similar to Family Kitchen as we emphasize a lot on togetherness and families.
Ann: Chili, ginger, onion, lemongrass and basil leaf. C!: How do you feel about fusion food? Sherson: I enjoy creating fusion dishes because that is what I serve in my restaurant. People often have a misconception that fusion means mixing 2 and 2 together, which is not the case. I always abide by this rule when I create a fusion dish: maintain the identity of each dish or cuisine that’s featured. You must be able to taste the different elements and identify which cuisine it belongs to. For instance, one of the best sellers in my restaurant, Salted Egg Buttermilk Soft Shell Crab with Aglio Olio, it’s not just blanched pasta drizzled with oil and crabs on the side. It’s a combination of nicely cooked Aglio Olio, seasoned generously with chilies and garlic, and a creamy salted egg sauce drizzled over the soft shell crabs. You can clearly identify the Italian and Chinese origin, and that’s what I meant by maintaining the identity of a cuisine. Since I did not undergo classic culinary training, I was never taught the “right” way of doing things, but I believe that when you do it right, fusion can be interesting. Ann: To me, the fundamental element of cooking is about being creative and exploring flavors. Regardless of what you put together, as long as it comes out nice and tasty, you deserve a pat on your back!
do, it’s always planned! At the restaurant, if I am pressed for time, I will most likely cook fried noodles or fried rice, but that’s only for me. C!: You make complex Asian food recipes look so easy – like making your own curry powder as opposed to just buying it. What are three essential tips you can give to newbies in the kitchen? Sherson: Just start cooking! Don’t be intimidated, when you think it’s hard, you will never be able to start learning how to cook. Commit to something simple first, like an omelet or a simple stir-fry of chicken and vegetables, that itself makes a perfect meal for 2. After you master that, you will be motivated to make something more difficult, for instance, Rendang. Then you will go to the supermarket to buy the paste and the essential ingredients. As time passes by, you will want to make your own spices to add your personal touch to the dish, and that’s how you move forward from a newbie. It’s like running; before you run, you walk and before you walk, you crawl and before you crawl, you wiggle! Ann: For me, I would say don’t set rules and be versatile. Whatever ingredients you have at home, be creative and cook something that suits your taste buds.
C!: What is one dish you make whenever you’re pressed for time?
Ann: Spicy egg omelet because egg is one of the key ingredients that I always have in my fridge, and I will always have chillies in C!: What are 5 of your favorite my kitchen because my family ingredients in the kitchen? loves spicy food. I will fry it with anchovies, chilli padi, garlic and Sherson: Garlic, Coriander, Bunga lots of onions. Kantan (torch ginger flower), Ginger Flower and Onion. Sherson: I seldom cook at home nowadays but when I
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Thai Spicy Sour Shrimp Curry Recipe courtesy of Sherson Lian
Yield: 4-6 servings Prep Time: 30 minutes Cook Time: 60 minutes Difficulty Level: Moderate
Fish Stock 1 catfish, filleted and poached 1-liter water Curry 500g large shrimps or prawns 10g dried chili, soaked in hot water 50g shallots, sliced thinly 15g shrimp paste ½ watermelon rinds, trimmed 2 tbsp tamarind paste Fish sauce, to season Soft brown sugar, to season Mint leaf, coriander, Thai basil to garnish
First, start by making the fish stock. To do this, boil the bones of the catfish with 1 liter of water. As it comes to a boil, blanch the shrimps in the water over medium heat. When the prawns are cooked, remove the prawns and put them in iced water, then devein and deshell them. Don’t throw away the heads of the prawns, put them back in the fish stock to reduce. Blend the pre-soaked dry chillies, shallots and shrimp paste until its a smooth paste. Then add in the poached fish meat and blend again. In a stock pot, strain the fish stock and cook with the blended paste and watermelon rind. Bring to a boil and simmer, season with tamarind paste, fish sauce and brown sugar. Then add in the cooked prawns, turn off the heat and allow it to sit for 10 minutes. Garnish with herbs and serve!
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Homemade Healthy Bar Recipe courtesy of Ann Lian
Yield: 4-6 servings Prep Time: 30 minutes Cook Time: 60 minutes Difficulty Level: Moderate
50g black rice, soaked in water 25g barley, soaked in water 100g black sesame seeds 80g peanut 60g walnuts, roasted 30g almond flakes 20g anchovies, fried 15g seaweed, ready to eat 3 tbsp honey 3 tbsp pure coconut oil 50g goji berries Salt to taste
First, soak the black rice and barley for about 4 to 5 hours in water. Ensure they are fully submerged. Then drain and dehydrate them in the oven for about 20 minutes. To dehydrate, turn the oven to its lowest setting. Remove the dehydrated black rice and barley from oven and grind them with a mortar and pestle until you get a fine powder. Roast the black sesame seeds and peanuts until fragrant in a frying pan. Grind the roasted black sesame seeds and peanuts until it becomes a paste. In a food processor, add the remaining ingredients together and mix until combined. On a baking tray, lay baking paper and pour the mixture on the tray. Press firmly and ensure it is flat. Chill in the fridge until set. Cut into bars and serve!
INDIA
“Traveling – it leaves you speechless, then turns you into a storyteller.” – Ibn Battuta
BANGKOK
This issue, we explore the mysteries hidden in the many, many temples in India, and trudge through Bangkok in search of good food as we absorb the omnipresent hipster cafe culture.
SOUTH INDIA ONE TEMPLE AT A TIME By Krishy Mal
40 Cravings | Issue 8
A long awaited (we’re talking close to 10 years) trip to India had our editor swooning in delight, then sick with food poisoning ready to return home. Read on to explore india, its glories, its inviting temples and also its shortcomings.
My friends told me,
or rather warned me I should say, of India. In all brutal honesty, they told me the plane will land on a rickety, uneven runway, the doors will open and your nose will be greeted by a strange scent that will waft in through those open doors - a scent which you will never be able to decide if you like or not, regardless of how many days you’re staying in India - and then, that’s when my friend, you know you’ve arrived. Needless to say, I left Singapore puzzled by this statement, but strapping on for an exciting time in India anyway. After landing, I instantly felt a sense of welcome - all signboards were in Tamil. I can read, write and speak Tamil, as it is my mother tongue language. But to see signboards decked out in Tamil, with images and effigies of ancient Tamil mythological characters placed around the walkways as ornaments was a sight I was not ready for. It was mind-boggling, foreign at the same time strangely familiar. As a person who was born and bred in a highly secular country, such brazen display of race is usually reserved for cultural events, if at all. My aim for this trip was clear from the time I started organizing it with my mother - we were going to be there for 12 days, and we were going to be visiting some
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Lakshmi Temple, Chennai
Streets of Chettinad
Uchi Pillayar Temple, Trichi
of the temples revered by to Hindus, all over the world. Temples that were built in the 10th century, which is considered really old when you are born in the 20th or 21st Century (later, I found myself standing in a temple that was consecrated in the 4th century, and I had to place my hands on my head to prevent my brain from blowing up from the fascination of it all) and cities that had seen colonial rule, much like my home in Singapore. India seemed to have bounced back from colonialism handsomely. The sounds of the streets greet you before the sights - loud horns of almost every car on the street threatened to turn me deaf for the duration of my trip - in Chennai’s rather congested roads. This, I realised, after becoming immune to the rather annoying noise, is simply the drivers’ way of communicating with each other. They lean on the horn for everything; from a simple request to give way, to signal that it’s their turning.
Uchi Pillayar Temple, Trichi
Densely populated with an almost fatalistic, jaded crowd of Indians, Chennai beholds in its heart an interesting phenomenon, no less coloured by the primary religion in these parts; everything is a way of life. Hinduism, is not so much about the practice of deity worship, I learn, but more of a way of life ranging from the rituals, the greetings, the everyday-ness of it all. And this is what I witnessed on the streets, where a small single-deity (mostly of Lord Ganesha, the elephant God) shrine lined up against poorly-lit coffee stalls, fresh fruit shops (mangoes are a huge hit in India) and ice cream parlors. These rather dingy looking sheds of stores are what make up the social scene of both rural and urban India - people gather here at different times of the day to discuss the latest news, especially in Indian politics. I was there during an interesting time in Tamil Nadu’s history - the demise of their much controversial and idolised chief minister, and the scramble for power that ensued. In fact, I missed all the rioting and demonstration action by an inch, as I flitted from one state to another in search of all the temples on my exhaustive list. My mom, on the other hand, stayed in touch with the political scene though - everyday she’d watch the Indian news at the hotel without fail, and she’d get on-the-go updates from our too-talkative-for-my-liking driver. He not only kept up a steadystream of information about the ground sentiments towards the up and coming political
Refurbishment of temples
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candidates, but became our go-to guide on life in Tamil Nadu. We learned that Kaveri, a river that once provided irrigation to the agricultural industry in Tamil Nadu, was now a barren land with no hopes of salvation in sight, due to a political misunderstanding between the leaders of Tamil Nadu and Karnataka. We saw how that dispute trickled down to everyday life - the local people did not quite care so much about the disagreement, according to our driver. They just wanted some water to get on with life and business, so that they could earn a (small) keep at the end of the day, repair the roofs over their heads and support their families. Once again, a community coloured by its adherence to a particular way of life, rituals and habits. Then we learnt that Tamil Nadu provides rice to Karnataka, a staple across India. My immediate question was “well, why haven’t you cut that out? They cut your water!”, to which the driver humbly responded, “then there’ll be no difference between us and them”. A very noble thought, one that a city dweller like me could appreciate but not practice, I’m sure. As we journeyed through the countryside in India, the lands became resplendent with green from brown at every other turn, with the car bouncing up and down vigorously on the road. We were told that most of the budget allocated for infrastructure in India is normally pocketed by the people in charge of these improvements, hence the lay people never get to see it. Corruption, deceit and political games are rife in India. Acceptance of this is a part of the everyday lives of the village dwellers, similar to how they’ve accepted God, religion and the rituals that come along with it.
Thillai Kali Temple
Most temples in India hold an ancient story of greatness deep in its centre - a story that reverberates throughout the entire temple complex, some so large it’ll take you 3 days to see all of it, such as the Sri Ranganathaswamy Temple in Tiruchirapalli. Others are high, with a unique vantage point over the city, symbolising that God will be overseeing your life from high-up. The things that truly resonated within me about the temples though, was the sheer effort that went into building them, especially at a time where technology was close to non-existent. I learnt from our temple guide at Thanjavur, which houses the Brihadeeswarar temple
44 Cravings | Issue 8
View from Uchi Pillayar Temple
(also known as Thanjavur Periya Temple), that these temples are a painstaking blend of masterful engineering and merciless slavery. The Brihadeeswarar temple had a gopuram (central tower) whose shadow did not fall outside the temple grounds - that’s how enormous the temple was. Every generation of king added on to the temple, to establish their greatness and to contribute to the massive structure. They’d each left behind their legacy with the construction of a new gateway, a new shrine, or by crafting the figurine of a new deity - their combined efforts is what stands tall and impressive today as a massive temple. I stood in awe, mouth gaping open, turning 360 degrees on the same spot while observing the glory of it all. The devotion to God as the supreme leader in the 10th Century when this temple was built is still evident today, in the intricate structures. Over time, weathering had worked its corrosive magic on the pillars, and they are now being painstakingly restored everyday.
Traditional Indian Thaali Meal
The Brihadeeswarar temple is but one amazement that awaited me in this trip; the Lord Shiva Temple in Kanchipuram was another. This temple wasn’t even in our itinerary - our kind driver thought we should see it, as it is the oldest temple that they had any records of. The small temple had pillars that had been washed away and remodeled by harsh weather conditions. The once pristine and clear statues and figurines had corroded and smoothened with time - not one feature could be told apart from another. The inner shrine held an ancient tunnel, around the main sanctum. A tunnel, through which one had to crawl into go around the main sanctum? The patrons of this temple believe that if you can make it through the tunnel and come out on the other side, you’re free from re-birth. Reincarnation is a strong concept in Hinduism, that colours their Karmic way of life (i.e. believe in the concept of karma). I, being claustrophobic, walked away wondering if I’d be less afraid of small spaces in my next birth… The amount of effort, time, precision and sheer engineering techniques that went into the building of these temples stunned me. I did not quite spare a thought for how they might have built it, or who might have been the ones carrying the heavy stones and grinding the sand, until our driver, who by now had become a tour guide, enlightened me - the prisoners of war. The ruling Kings of India were only kind to their own people, not those whom they captured during war. The captives would be
4th Century Lord Shiva Temple
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4th Century Lord Shiva Temple
Traditional Temple Architecture
Road Side, Chennai
coerced into taking on the heavy burden of building the temples, from scratch. The bloodshed, the sorrow and the pain endured by these war victims are what these great devotional houses are built upon, a startling fact that shook me while processing the thought. And so my trip continued, from one great and impressive temple to another. I did the usual routine with my mother - purchase flowers from everyone selling them outside the temple grounds, proceed inside, and walk out again to get into the car so that we can go on to the next temple. It may be mundane for many, at some point all the temples did start looking the same to me too, hence explaining each in detail would be a challenge. But I can still say today that I have been to India, the land of my ancestors. I have breathed the air that was once theirs, and I have touched the soil on which my roots were born. As my day to leave India neared, I remember thinking clearer than ever - yes, I now know what my friends tried to warn me against. I did smell the exact scent they had described, but I chose to not look at it as the pungent, unpleasant odour of a state that could use a major cleaning up, but the whiff of a nation that has seen history like none of us, and still holds many secrets for us to uncover. And yes, I will be back.
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FEASTING THROUGH
Bangkok
Cravings! and Bangkok have an undying love affair: hardly an issue goes by where we don’t discuss Bangkok. Thailand’s heritage, people and culture are incredibly fascinating, besides the food that can somehow be spicy, tangy and sweet all the same time. Our editor Krishy visited Bangkok over the Labour Day weekend, simply for the love of food. Here are some of his best finds, in a fun directory format for you to refer to the next time you’re in Bangkok!
I cannot remember doing 2 travel features in one issue, but here we are! Everytime I take a holiday, I always feel like I need to go on another to to sort of get over the previous one. This is a sentiment that I’m quite certain that most of you can identify with. That, folks, is how I end up in Bangkok year after year. I am a complete city person - I’ve said this many times on my blog, instagram and facebook. Bangkok feeds all my city cravings - a spot-on-service train, Uber at the press of a button, fantastic hotels, unique cafes and the best food. Whenever I go to Bangkok, I end up finding something new. These are my new discoveries during my most recent trip.
ARTIS - NANA Artis is a great place for breakfast, located a stone’s throw from Nana train station. Its directly opposite the Shiva/ Parvati Shrine, next to an overhead bridge. They roast their own coffee there, so you’ll smell it as you soon as you step in. The places can fill up quite quickly, and they have limited seating. A good time to go there would be around 10am.
LAZY GOOSE - NANA Lazy Goose has the best breakfast burgers, and the kindest staff. They also have vegetarian and vegan items on their menu, and plenty of seating. I would personally recommend their portobello mushroom burger, and flat white coffee, while the rest of the menu is equally (pulled pork sliders, pulled chicken caesar sandwiches) mouth-watering. The spicy sauce they use is a little Thai and Indian
at the same time, with mustard seeds and coriander set amidst a spicy curry blackground.
INK & LION - EKKAMAI This one require Google Map’s guidance to find, but it’s worth the short walk. Ink & Lion has a Cwaffle on their menu - a cross between the waffle and croissant. I found this to be a must-try, as the curious pastry comes in two forms: the savoury with ham and cheese and the sweet with chocolate.
AU BON PAIN - NANA This one is for the milkshake lovers. Amazing Chocolate and Vanilla milkshakes here, as well as food. They have an instant ice cream machine by Ben & Jerry’s, though it was out of service when I was there. Here’s hoping they’ll have it up and running before I get there again!
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AFTER YOU DESSERT CAFE - SILOM This cafe is proof that Bangkok has a lot more than just amazing tom yum . After You Dessert Cafe is popular amongst locals and tourists alike for its Shibuya Toast. This is not just an amazing cafe with wonderful sweet treats, but a social high for many instagrammers looking for ‘the’ shot for their profiles. Try the Shibuya Special Black Toast, topped with a halfbaked peanut cookie, luscious peanut sauce and smooth, melting icecream.
MAE VAREE MANGO STICKY RICE TAKE AWAY ONLY (THONG LOR) Famed as the best Mango Sticky Rice place in all of Bangkok, this quaint little stall lives up to its reputation. The lady who runs the show sells out pretty quickly, though she had some for me when I was there at around 7pm. The mango was soft, sour and married the warm coconut milk so well. A must have when you’re in Bangkok.
FEATHERSTONE - EKKAMAI This is a boutique and cafe rolled into one -
you can find artisanal coffee and delicious main courses alongside bespoke, handmade soaps and jewelry. They have a number of things on their menu, but I urge you to try the duck confit with raspberry sauce - a set of flavours that I never knew could sing in harmony the way they do.
Crab Cake Benedict (this one might be more Thai than western).
ROASTOLOGY - SALA DEANG
The guys behind Roastology had already been in the coffee roasting business for 5 years, before they opened this establishment. You can tell the coffee here is WARM WOOD CAFE - THONG LOR of an exquisite quality, with both local and Located along Thonglor international beans up Soi 10, this cosy little cafe for sale. Aside from coffee is mainly all wood, giving though, what really stood out here is their Super it a warm, homely vibe. Dark Chocolate Drink, The eggs benedict here which has both African is served with pulledpork, which if you ask and South American cocoa beans in the mix. me is borderline genius. This place has a delicious menu, and smoothies AUDREY CAFE AND BISTRO - THONG made with homemade LOR frozen yoghurt. If alcohol is more your thing, they Audrey Cafe’s design and also have a cocktail menu! interior are inspired by
the Hollywood legend ROAST COFFEE - THONG LOR Audrey Hepburn. The classic black and white In today’s world of french interior is quite social media, checking different from other out foodporn worthy cafes and boasts a rustic photographs on appeal. While they do instagram is half the have a lunch menu, I experience of dining. strongly recommend Roast hits this spot on, you skip it all and with drool worthy images head straight for the and a menu that delivers delectuable Thai Milk on its delicious pictorial Tea Crepe Cake - smooth, promise. Expect western melting, luscious and just breakfast items such as so sinful. Jerk Chicken Sandwich, Smoked Salmon Rosti and www.thecraversguide.com 51
Food Map.
CAN YOU HEAR THE
Decadence
CALLING
There’s street food, there’s restaurant food and there’s food that’s so modern and experimental that it lies in a league of its own. Couple this uniqueness with dropdead gorgeous settings and you have the string of restaurants in this Food Map! 52 Cravings | Issue 8
King's Lobster
Travel Cravings ALILA FORT BISHANGARH, INDIA Just opened in July 2017, Alila Fort Bishangarh features three tantalizing restaurants for travelers to savour. Amarsar, The Nazaara and Madhuveni each offer something unique to diners, in the form of its surrounding and its menu. Amarsar takes cue from Rajasthan, with its spectacularly restored interiors while featuring dishes from the spice route. The Nazaara is a terrace lounge, with breathtaking views of the surrounding property, and cooking techniques such as sandpit cooking, spit fires and barbecues. While these two are restaurants featuring the best of spices and dishes India has to offer, Madhuveni is a bar featuring wines and spirits as well as a cigar and whisky lounge with a delicious range of smoked dishes. https://www.alilahotels.com/ fortbishangarh#snap-dining
THE SUGAR HOUSE RESTAURANT AT ALILA YANGSHUO, GUILIN, CHINA Also opened in July 2017, The Sugar House Restaurant is located in Alila Yangshuo. This property is a heritage building, with old tools artfully incorporated into its contemporary designed interior. Modern, fashionable fusion understanding of local tastes serving seasonal farm to table concept. https://www.alilahotels.com/yangshuo#snap-dining
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Travel Cravings KING’S LOBSTER RESTAURANTS IN TAIPA VILLAGE, MACAU This fairly new restaurant (opened in January this year) has introduced to the culinary world a new way of enjoying everyone’s favourite luxury crustacean - serving succulent, juicy lobsters in a soft bun. Aside from this, they also have on their menu, more traditional favourites, such as pulled pork roll (yum!), tender beef burgers and raclette served with potatoes, vegetables and sausages. King’s Lobster also has a selection of wines and spirits to pair with the delectable food, to complete your evening. http://www.taipavillagemacau. com/directory/kings-lobster-restaurant/
TAPAS DE PORTUGAL RESTAURANTS IN TAIPA VILLAGE, MACAU Macau is popularly international, with a wide range of cuisines and restaurants for travelers to pick from. If you're in the mood for a Portuguese tapas bar, Chef Antonio Coelho has got you covered. Located in Taipa Village, this restaurant is a extended take on Chef Coelho’s repertoire, with modern tapas items on the menu all boasting fantastic flavours. You can also get some traditional Portuguese wines, beers and cocktails. This restaurants boasts two floors as well; choose to chill at the ground floor bar or dine on the rooftop terrace overlooking the streets of Taipa Village. http://www. taipavillagemacau.com/directory/tapas-de-portugal/
54 Cravings | Issue 8
Travel Cravings NAMA AT AMANPURI, PHUKET, THAILAND Japanese food is very popular in Thailand, and this obsession has filtered all the way to popular hotspot Phuket. Nama, located at the Amanpuri Hotel, stays true to the Japanese tradition of washoku, which represents food as something not just to be consumed but also feasted upon by the eyes as well. This cutting-edge restaurant features a range of authentic Japanese dishes made with the freshest ingredients available around the vicinity. Guided by the vision of master chef, Keiji Matoba, the menu includes exquisitely crafted sashimi and sushi, prepared using techniques that bring essential flavours to the forefront. https://www.aman.com/ resorts/amanpuri/nama-restaurant
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ONLINE STORE September 2017
MANGO WOOD SAUCE BOWL SGD 13.90/each
thecraversguide.com/shop 36 Cravings | Issue 6
You’re home alone, in the kitchen, with a bunch of ingredients and not knowing how or what to cook? We’ve gathered a few easy to follow recipes for the next time you find yourself in one of those pickles. Plus, check out the videos for each of these recipes on the Cravings! YouTube page or the Cravings! Facebook page, for a how-to demonstration.
Recipes + Vanilla and Rose Cupcakes
Recipes +
MAGGI GORENG
Prep: 15 mins Cook: 10 mins Serves: 2 Easy Recipe INGREDIENTS:
This dish hardly needs any introduction, though I know many would rather buy this than make it at home - especially if you’re reading this from Malaysia because they have some of the best maggi goreng there. However, I found making this at home to be more personal - I can add whatever I want to it and make it my way (which is why you’ll find the balsamic vinegar).
2 Packets Maggi, cooked and drained 2 Tbsp of Olive Oil 1 Onion, peeled and sliced thinly 2 Garlic cloves, thinly sliced 200g Shiitake Mushrooms 1 Tbsp of Balsamic Vinegar 1 Can of Tuna 50g Ikan Bilis 4 Tbsp of Sambal Belachan Fresh Coriander METHOD: In a large wok, heat up the oil. Then, add the onion and garlic, followed by mushrooms. Once mushrooms are softened, add the vinegar, tuna and ikan bilis. Finally, add the belachan and then the cooked noodles. Stir to combine, and garnish with fresh coriander.
58 Cravings | Issue 8
Recipes +
PASTA ALLA CARBONARA I’ve been making this pasta for the longest time, it is so unbelievably easy and quite a joy to manipulate, depending on how you’re feeling that day. The carbonara base must stay the same - that’s the golden rule here. But you can add whatever you choose for the meat - spicy sausages, bacon, tandoori chicken… I mean, what's the point in being Asian if you can’t spice up the food a little, right?
Prep: 15 mins Cook: 10 mins Serves: 2 Easy Recipe INGREDIENTS: 200g Linguine 1 Can of Fresh Cream Zest and Juice of 1 Lemon 2 eggs 2 Tablespoons of Parmesan Cheese 2 Chorizo (spicy chicken) sausages METHOD: Boil the pasta in salted water. While the pasta is boiling, saute the sausage slices in olive oil. In a bowl, mix the rest of the ingredients together with a beater. Once pasta is cooked, drain it and pour the sauce over. Mix well until pasta is evenly coated. Then, add warm sausage slices. Serve warm.
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Recipes +
ROASTED CHICKEN AND VEGETABLES This is another easy to manipulate recipe - the ingredients are merely a suggestion for how you can possible do it. I mean, this is so foolproof that a recipe is hardly necessary. If you’re not into feta (my mom hates feta, too salty she says), you can substitute it with buffalo mozzarella. Use whatever sturdy vegetable you fancy, and if you can’t get za’tar, try combining some garlic, black pepper, cumin seeds, a knob of ginger and some fresh bird eye chillies in a pestle and mortar, bang it till its a rough paste (add a little olive oil to help make the pounding easier), and coat your vegetables and chicken with it.
60 Cravings | Issue 8
Prep: 15 mins Cook: 30 mins Serves: 2 Easy Recipe INGREDIENTS: 1 Chicken Breast (about 200g) 2 Sweet Potatoes, peeled and chopped 2 Carrots, peeled and chopped 1 Broccoli head, chopped 50g Feta Cheese 6 Tbsp of Olive Oil 1 Tbsp of Za’tar 1 Tbsp of Lemon Pepper Coating To serve 1 slice of Lemon 1 Tsp of Yoghurt METHOD: Wash the vegetables, combine with 4 tbsp of oil and the zaatar. Place onto baking sheet. Combine chicken with remaining oil and the lemon pepper coating. Roast in the oven for 30 to 40 mins until fully cooked. Serve with yoghurt and lemon.
Recipes +
CAULIFLOWER MASH This one here is the healthy version of a potato mash. I know some of you may turn your heads at this recipe, but stick with me, you will not regret it. It's a lovely and light dish, and can be eaten on its own or with some pan fried fish.
Prep: 5 mins Cook: 15 mins Blend: 7 mins Serves: 2 Easy Recipe INGREDIENTS: 1 Cauliflower Head 5 Tbsp of Coconut Milk 1 Tbsp of Olive Oil 1 Tsp of Ground Cumin Salt to taste METHOD: Steam the cauliflower till tender (about 15 mins). Place in a blender with the rest of the ingredients and blend till smooth. Serve with fresh herbs.
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Recipes +
RASBERRY YOGHURT CAKE This cake is simply too easy to make and too easy to eat. The icing used here is ready made cream cheese frosting from Pillsbury, with a dash of red colouring. If you'd like to make a real buttercream to go on top of this cake, check out our website for a delicious buttercream recipe.
Prep: 20 mins Cook: 30 mins Serves: 2 Moderate Recipe INGREDIENTS: 85g Unsalted Butter 85g Cup Sugar 1/2 Tsp Vanilla Extract 1 Large Egg 95 Cup Flour 1/8 Tsp Salt 1/4 Tsp Baking Soda 2 Tbsp Coconut Milk 1/4 Cup Rasberry Coconut Yoghurt
62 Cravings | Issue 8
METHOD: Preheat the oven to 170°C. Grease and line a 6� round cake pan. In a bowl, beat the butter, sugar and vanilla together until light and fluffy. Then, add the egg and beat until well combined, about 15 seconds. Whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly, on low speed. Then, add the milk and the remaning dry ingredients. When the mixture is coming together, add the sour cream. Pour out the batter into the pan and smoothen it out (this will need some coaxing) and bake for about 30 - 40 mins, though you must start checking at the 30 min mark - different ovens tend to distribute heat variously. One cooked, let the cake cool on a wire rack and then remove from the pan. Top with frosting of your choice and serve with tea!
3 Ingredient Wrap-up
HOMEMADE TOMATO SAUCE This genius recipe first appeared in Food 52, and had the Craver’s team gawking. We, of course, had to try it out and it was great! So here you go, a 3 ingredient tomato sauce. While you can use it for pasta, this’ll make a great tomato sauce for burgers too! Fresh, and without additives. How about that, huh? You will need: 500g Plump Tomatoes, cored and diced 100g Shallots, peeled and thinly sliced 2 Tbsp Butter In a saucepan, add all ingredients above and bring to a boil. As the sauce thickens, turn to a low heat and let the sauce simmer allowing as much liquid to evaporate as you like, as this will depend on how thick you like your tomato sauce. If you’re looking for the type that is extra smooth, stick a blender into the saucepan and puree the mixture until it becomes smooth. Stir through some warm, cooked pasta, sprinkle on some dried thyme and parmesan and you have yourself diner!
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FOUNDER Krishy Mal krishy@thecraversguide.com
EDITOR Renee Subra
CONTRIBUTORS Nicholas Ho Victoria Lee Amanda Teo
IMAGES Krishy Mal Canstock Respective Brands
ART Pixel Creative Media
Cravings! reaches 15,000 readers on Google, Android and Apple devices all over the world. Prominently read in Singapore and Malaysia, Cravings! is available as an app and as a downloadable PDF on issuu.com. We are happy to welcome requests for advertorials and advertisments. Interested parties can write to krishy@thecraversguide.com.
Thank you for reading!
