issue 66 | january 2015 www.afoodieworld.com
The ABC’s of TCM Discover the principles behind this ancient healing practice
Veggie Delights Simple recipes to bring out your inner vegetarian
Hello 2015!
CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Keshia Hannam Creative Director Helen Griffiths Designer Miho Yawata Foodie Club & Events Manager Hannah Chung
And what a year it will be! We are overflowing with good intentions and resolutions for the year ahead and, unsurprisingly, almost every aspiration is food-based: always use up leftover vegetables before they go off, incorporate more healthy oils in dishes, get back to Carbone for a pasta-fest, include more fruit during breakfast, try oil pulling (swishing with coconut oil for twenty minutes), taste the Moët & Chandon soft serve flavour, drink a full glass of water upon first waking (apparently this is the best way to kick start your metabolism), cook meat-free dishes at least twice a week...yes, our New Years list is full of good foodie wishes and goals, all of them extremely achievable, we feel, and we are looking forward to tucking into them one by one. Do you have any foodie resolutions? Let us know! We are constantly looking for new food challenges and recommendations to further fuel our culinary passions. Happy New Year, it’s going to be a tasty one!
Account Executive Joseph Kwok Photographer Cindy Lam
Recipes
Contributors Kelly Yau, Kelvin Ho
Publisher Simon Squibb Published by Foodie Group, 16/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, HK www.afoodieworld.com
Alicia Walker Editor-in-Chief editor@afoodieworld.com
Foodie Panel
Food-loving folk who’ve helped us this month:
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Dilal Ranasingh
Cinci Leung
Gives us the lowdown on gluten intolerance p.33
This registered practitioner explains in the ins and out of TCM p.34
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Wendy Wu Debates whether spice is good for us p.20
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C onte nt s 18 BRITAIN VS AUSTRALIA FOOD WAR
Foodie Quote of the Month “When engaged in eating, the brain should be the servant of the stomach.” — Agatha Christie
We pit a few of these nations’ household staples against each other to find out the taste champion
22 THE ABC’S OF TCM We turn to a registered practitioner of Chinese medicine to help us understand the principles of this unique healing method
27 IS SPICE NAUGHTY OR NICE? Find out if eating spicy food can do your body good
29 GLUTEN INTOLERANCE Get the lowdown on this dietary phrase that’s on everyone’s lips
33 SOUP FOR THE SOUL Hannah Chung spends a day with HandsOn Hong Kong delivering broth to the elderly
37 THE FOOD NOMAD
Cover story 40 VEGGIE DELIGHTS Use up the veg in your fridge with these delicious dishes
Did you know...
48 CHINEASY Kelly Yau soothes those January blues with chicken rice rolls
...broccoli contains twice the vitamin C of an orange
facebook.com/foodiehk // january 2015
Celia Hu hits up Melbourne’s cool food scene
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for starters
This month’s hottest news bites
SINFUL SWEETS
Ladurée have launched their winter chocolate collection with a snakey theme to their sweets. Choose from the ‘Python’ or the ‘Serpent’ gift boxes ($290 and $310) and taste their new seasonal flavours of sesame praline and pure origin chocolate from Granada. Three locations to choose from in Harbour City, TST, Central and Causeway Bay. 2509 9377, www.laduree.com
BRUCE LEE BEVVIES The iconic kung fu legend lives on through his new range of instant drinks. In collaboration with his daughter, Shannon Lee, a range of beverages infused with Chinese herbs like ginseng, wolfberry and licorice have been rolled out for Hong Kong’s health-loving folks. Three versions of their kickin’ coffee, two punchin’ milk teas, one smashin’ chocolate and two slammin’ honey lemon teas round-house out the range inspired by Bruce Lee’s philosophy of healthy living, and now, healthy drinking. www.bldrinks.com.hk
ALTERNATIVE PASTA A whole new breed of pasta has hit Hong Kong shores and it is gluten-free, organic, high in protein and fiber, and it cooks fast. So, what is this magical pasta made from? Tolerant have come up with this unique product line for those suffering from celiac, diabetes, other food allergies, or those who just want a pasta alternative. These tasty products are 100 per cent made from beans and legumes with no additives. Available online, you can choose between red lentil or black bean fettuccine, rotini or penne. The cool colours make these pasta dishes quite fancy and the high protein content means you can enjoy a meat-free supper and still get your fix. www.tolerantfoods.com.hk 04
NO KITCHEN? RENT ONE! For a new concept of entertaining that’s perfect for the Hong Kong market, Rent-A-Kitchen have opened their doors offering a home-style dining space and kitchen for an affordable price. Whether it’s a surprise party, family event or simply because you feel like showing off your cooking skills and throwing a dinner party, you can now rent the space and the oven to cook it all in. Comfortably seating up to 12 guests with all the tableware and kitchen appliances needed, as well as an audio/visual system, this modernly decorated flat with a large open kitchen is available 24 hours a day. 6464 2910 or email to rent_a_kitchen@yahoo.com.hk to book. www.facebook.com/RentAKitchenHK Flat H1, 5th Floor, Selwyn Factory Building, 404 Kwun Tong Road, Kowloon, Hong Kong
Foodie App of the month Angelina Draper talks tech with one of the top food apps on the virtual market TAVOLA
The app is free to download and comes with 16 recipes. To unlock more free recipes, there is an option to post about Tavola on Facebook, or purchase recipe packs in the in-app shop. The music playlists are hosted on Rdio, and require an account (accessible through the Tavola app) to listen.
twitter.com/foodiehk // january 2015
The brainchild of Chef Daniel Costa, this iPhone and iPad app will not only get you cooking, but drinking and singing as well. As the name suggests, the recipes are Italian and reflect the Canadian chef’s origins. The layout and imagery make it ideal for inspiration rather than searching for a specific recipe, which are divided into three categories: Antipasti, Primi and Secondi. What I particularly like about this app is that it truly embodies the spirit of Italian gastronomy, which is about awakening more than just the sense of taste. Each recipe comes with wine pairing recommendations and the app includes custom music playlists to accompany the various stages of what ought to be a great gastronomical feast: Kitchen Prep, Aperitivi Hour, After Dinner, Night Cap, Family Dinner and Late Night Bites.
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the best of the bloggers
Q. What are your January New Year food resolutions? Ale Wilkinson www.thedimsumdiaries.com At the start of every year I always claim that I will make an effort to eat at home more often and try to eat more healthily. When there are so many new restaurants to try, however, I think I may have failed the first half of this resolution already! I’m also starting the year on holiday in Sydney… so maybe I’ll have to start these resolutions in February!
Sharon Maloney www.jasmine-ginger.com I never make resolutions. Mainly because I am weak! I just want to make sure I eat healthy food more often than not and not feel guilty if I eat the occasional sinful goodie. That said, I very much want to travel around Asia more this year, purely to eat the food, so I guess that counts - eat more street food.
Michelle Ng www.chopstixfix.wordpress.com Definitely to cook more at home and have people come over to mine for dinner so I can perfect my hosting skills! Other resolutions would be to continue going meatless for one day a week, something I started in 2014 and to try to eat more local, seasonal produce.
Stephanie Ko www.stephs852diary.com
My New Year food resolutions are to cook more and perhaps to try writing more recipes of my own. I used to cook at home a lot when I was working in London, where all the ingredients are available at the nearest supermarket. After I moved back to Hong Kong, I got a lot lazier with cooking as I have to go to different places to pick out the ingredients, unless I buy everything from city’super, which can be pretty expensive! Perhaps someone can recommend a comprehensive food shopping site to me?
Kelvin Ho discusses the life giving grain ingrained in Hong Kong culture www.hkepicurus.com Have you heard about the highly sought after seven years aged Acquerello Carnaroli rice from Italy? In Cantonese and Japanese culture, we highly value new rice crops (新米) for symbolic reasons and also they are a pristine white and remain fragrant yet soft and fluffy after cooking. Hong Kong rice connoisseurs even believe in mixing the new with the aged (舊米) and sometimes mixing different rice grains. In spring, when it’s humid, older rice grains are mixed at 2-to-1 ratio so the rice retains better texture after cooking. During winter, claypot rice specialists often use 70:30 new to old proportion rice grains to create the ultimate balance between soft yet bitey rice with some aged rice flavour plus new rice fragrance. It’s perfect for that crust at the bottom of your claypot rice! 06
the social foodie
Tempting Foodie-grams and funny food tweets we giggled over this month
Ramen from Ippudo
@AlexanderWatt
I LOVE mint chocolate chip because sometimes I forget to brush my teeth right before I eat ice cream. @afoodieworld @cIayrevoyant @thuglier
If u see me happy, i must have just got done eating or am about to eat.
I wanna fall in love but MOSTLY I wanna eat 3 large pizzas and not get fat.
Burger from Kobab & Koshi @JimGaffigan
Someone who drank too much coffee decided on the spelling of the word Coffee.
@CJSullivan_
UNLESS you are a food delivery person, I’m NOT answering your call.
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What You Missed in 2014 It’s been a whirlwind of a year for Foodie Club and our events have taken us from one food-coma inducing outlet to the next across Hong Kong. The beginning of the year saw us as authentic Vietnamese street-dwellers as we got our Bia Hoi on at Chôm Chôm, imitating those in Naples with pizza at Motorino, getting our fill of Spanish tapas at Zafran, tasting an array of Chinese delights at Zen Too and learning all about grass-fed beef from Wild Grass. In an attempt to be hands on, we were making pasta at Doppio Zero, building our very own pies at Café Deco Pizzeria and learning to brew the concoctions we had always dreamed of at HK Brewcraft; not even mentioning the full on cooking classes at The Mixing Bowl and Towngas Cooking Centre! Our Foodie Table launched this year, which consists of smaller groups of Foodies experiencing unique tastings at various restaurants. We got a behind-the-scenes education at Blue Butcher, a mindful eating evening at Chilli Fagara and a communal beast feast at Linguini Fini. It was certainly the year of the burger, and we introduced our Foodies to some gargantuan examples at Beef & Liberty and Big Jo’s as well as treating a select few to a burger lunch at MaxFoodLab. We got our party on with dangerously drinkable cocktails from Fatty Crab and Stone Nullah Tavern, got boozy playing ‘flip cup’ at Amazake and had Halloween fun with chips, guac and margaritas at Little Burro. As expected, the highlight of the year was our Foodie Forks Awards, where over 30 F&B venues won awards for 14 categories including Best Restaurant, Best New Bar, Outstanding Reliable Favourite and Chef of the Year. We celebrated all the awards with our annual party and dished out the prizes, dancing the night away with the industry’s top movers and shakers. As the year came to the end, we whisked a large group of Foodie Clubbers to a secret location with a hidden menu for our first Secret Supper Club. It was the first of many interesting events to come, so be sure to join Foodie Club to get regular updates on upcoming events, giveaways and great Foodie deals. 08
foodie club
Secret Supper Club – The Reveal A group of our foodies trusted us enough to be whisked away to a secret location for our very first Secret Supper Club! Chef Andrea Oschetti welcomed us all into his huge warehouse space converted into part private kitchen, part home. First up was the smoked swordfish carpaccio, followed by a course of ravioli. Finished off with Parmesan and pistachios for that extra crunch, the secret behind this dish was the ingredient inside–truffles! Our third course consisted of huge pieces of roast beef, whose secret was that you can cook a perfect roast every time, provided you know the internal temperature of the meat – 50 to 55°C. Dessert was a rich chocolate torte with a generous coating of cocoa to finish off an evening of surprises.
Cuore Wong Chuk Hang, Aberdeen
www.afoodieworld.com // january 2015
Cuore is a popular private kitchen that has been standing strong in Hong Kong’s dining scene for good reason. Book a private dinner there and you’ll be invited into his home where he’ll embrace you with open arms into his life.
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foodie club
Café Malacca Arguably one of the best Malaysian restaurants in Hong Kong, Café Malacca served up authentic Malayasian street food to 40 lucky Foodie Club members. For two nights only, Café Malacca extended a special offer of 20% off the Street Food Buffet to our members. Our clubbers also received a glass of wine and a goody bag to take home. The food, perfected by culinary director Mrs Poon, consists of mouth-wateringly aromatic satay skewers served with traditional ketupat (rice cakes), fantastically fragrant and tangy Penang Assam Laksa and oh-so-good kaya toast. The buffet was a theatrical eating experience, where the skills of making “roti canai” and “teh tarik” were demonstrated; ensuring fluffy and crisp roti canai and silky smooth milk tea made bespoke per order (and the tea leaves are especially flown in straight from Malaysia). If you’re keen to experience the dining delights of this beautiful country, get yourself to Café Malacca with your appetite in tow and prepare to be hooked. Café Malacca Level 2, Hotel Jen, 508 Queen’s Road West, Western District, www.hoteljen.com, 2213 6613 7C 100M 68Y 32K
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foodie club food forgot competition
Food ForGot Final Cook Off Over the course of three months, the Food ForGot competition asked contestants to turn forgotten food into a memorable meal by submitting a photo of their best dish using ingredients that are forgotten in our kitchens. Powered by NGO Food For Good, ingredients such as spinach, aubergines, tomatoes and bananas were labelled as their top ‘forgotten’ foods, and the requirement for the competition was to use one or more of these items in their dishes. There were some fabulous entries, from tomato burgers to veggie curries and the final two contestants were invited down for a final cook off to determine Food For Good’s first ‘Chef de Forgot’. Contestants Yip Ka Ming and Yip Ka Bo both cooked their best dishes at award-winning restaurant Celebrity Cuisine last month and we invited a group of Foodies to watch the sweat and tears of the tense final round. Between the two dishes of mussels cooked with tomato and herbs and crab meat ravioli, the panel of judges decided that Ka Bo with her indulgent ravioli filled with fresh crab and finished off in a creamy tomato sauce was the winning dish.
www.afoodieworld.com // january 2015
The kind folks at Celebrity Cuisine provided refreshments and dim sum for the day and the head chef also cooked four dishes for our Foodies to try at the event. Each dish had a forgotten ingredient that guests had to guess - there were Ja Leung 炸兩 (oil sticks) and pomelo skins that were transformed into new and exciting dishes. It just goes to show that it’s easy and fun to experiment with ‘forgotten’ ingredients to turn them into memorable meals.
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foodie club
Cocktails and canapés with Airbnb! If there’s anything we know about Foodies, a love of food is nearly indivisible from a love of travel. Being adventurous, exploring and opening our eyes and minds globally are how our Foodies spend most of their time. Seeing this connection, we partnered up with Airbnb for an event last month. If you’re not familiar with them already, Airbnb offers unique accommodation at a range of prices. Whether it’s an apartment for a night, a castle for a week or a villa for a month you’re looking for, Airbnb connects people to unique travel experiences around the world. We could think of no better place to talk about traveling than at Honi Honi Tiki Cocktail Lounge. Under the influence of their Polynesian inspired deco and lush green terrace, we were taken to greener places as we sipped on their signature cocktails and shared tips on our top foodie spots around the world. Along with a list of great accommodation spots, there was also a quiz where our Foodies puzzled over with a couple of rum cocktails.
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foodie club
In addition to the banging cocktails, Pomegranate catering also dished up some outstanding canapĂŠs, including quail eggs wrapped in asparagus, salmon marinated in beetroot and mini pulled pork sliders marinated in chipotle and coffee. The addition of coffee enhanced the flavour of the pork with a clean aftertaste, and we all thoroughly enjoyed the Eastern-Mediterranean influences the Pomegranate team brought with them. With all the talk of travels, Airbnb graciously gifted their handy toothbrushes and t-shirts to ensure readiness for our next international excursion. If you are preparing for your next holiday and have never used Airbnb before, we have a great deal for first timers where you can get US$25 off your next trip if you sign up via Foodie www.airbnb.com/foodiehk www.afoodieworld.com // january 2015
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tried & tasted
New!
The Awakening, power pasta with quinoa, chicken and pomodoro sauce
The Awakening 1–6 Ying Wah Terrace, Center Street, Sai Ying Pun, Western District, 2858 0005 西環西營盤正街英華臺1–6號地下
What is it? In the former residence of the Awakening Café (a burger and fries diner) comes the exact opposite in a health-conscious paleofriendly restaurant with a clientele that started with fitness buffs from local gyms crying out for protein packed meals that they didn’t have to prepare themselves. Cue Mike Doyle, former chef of Bistecca and Ava, who himself had been following a paleo diet, and out has come the first eatery of its kind in Hong Kong. We were bemused by the fact that Chef Mike now only uses the deep fat fryer inherited from the diner for boiling vegetables and has a menu filled with salads and stews, healthy meats and fish as well as sugar-free and gluten-free desserts.
and tumeric. The grilled rib-eye comes served on a plank of pink himalayan sea salt, which gives the meat a mouth-watering seasoning and is served with a simple and flavourful helping of carrot and spinach. The sweet potato mash with cranberries is so delicious it could be eaten as a pudding, and the quinoa pasta is so packed full of veggies you’ll be feeling so good about your health that you won’t even miss the gluten. The hand-made burgers are offered with the option of a gluten-free bun that is almost cornbread-like in consistency and goes surprisingly well with the juicy patty. Along with the sanctimonious, there are also options for the less wellbeing-oriented in the form of a delicious mac and cheese, a grilled cheese with halloumi and a few other indulgent dishes. The future: With hopes for catering meals to
The place: With kitschy murals of meat and veg doing exercises covering the walls, plenty of seating and a welcoming feel to it, this spot on the Sai Ying Pun escalator will make popping in for a guilt-free bite an easy decision. The menu: Salads galore! And these salads ain’t boring, they’re exquisitely interesting with the highlight being the carrot, red cabbage, raisin 14
The Awakening, guilt-free chocolate cake
fitness freaks, they are already trialling a threeday set of delivered lunches and dinners for those watching what they eat but without the time to cook it. Also in the pipeline are what Mike Doyle calls “cheat nights” where he will feature deepdish pizza and homemade donuts. We like this idea very much. The verdict: Good healthy food for reasonable prices. And if you’re on a paleo or gluten-free diet, this place is the jackpot. Plus they deliver on foodpanda so lunch al desko just got a new mindful eating option.
New! Toritama 2 Glenealy, Central, 2388 7717 中環己連拿利2號翠怡閣地舖
Fresh from the Coop: Toritama, one of Tokyo’s hottest yakitori restaurants, has flown the coop with a new location perched on steep Glenealy Street in Central. The new HK edition is a mix of bar and counter seating surrounding an open grill theatre tailored in modern clean lines and dark wood. The term “yakitori” literally means 焼鳥 (grilled bird), and Toritama’s menu takes diners on a grand tour of the beak-to-tail experience. More than 20 parts of the chicken are currently on offer on Toritama’s Hong Kong menu, with “unusual” additions slowly being added to entice adventurous palates. The yakitori master behind the grill is Hironobu Matsumoto, a Japanese celebrity chef whose stared in popular TV programs back in the Land of the Rising Sun.
gizzard) made for hearty chews ozzing with robust meaty flavour. The misaki (hen’s tail) was indulgently fatty with just a hint of ammonia and crisp, caramelised skin. The peta (thick back skin) was beautifully golden with a slight crunchy skin wrapped around succulent fat, while the negima (chicken thigh with leek), although a predictable combo, was beautifully juicy and charred. The grilled asparagus was crisp and tender while the tokkuri (chicken neck) had addictive crispy skin. The oysters, and the skewers of soriresu (chicken oyster) had tender flesh covered with just the right amount of crispy blistered skin. After a rather ordinary gingko skewer, we came to our final skewer of mitsubamaki (Japanese wild parsley wrapped in chicken breast), which was comparable to the flavours between chervil and celery. We concluded our skewer feast with rich, creamy chicken soup and silky oyako donburi (chicken and egg rice bowl). Our adventurous Foodie palates led us to request an “off-menu” item, the “unborn or undropped” egg, which is the golden yolk of an unformed egg. In Japan, they are traditionally served inside the fallopian tubes of the chicken, but for the Hong Kong crowd, the yolks are skewered like fat creamy orbs. The outside of the yolk was slightly caramelised, with the inside centre still gooey. There’s only one dessert on the menu, and the small ball of dense, richly textured mitarashi (soy sauce) ice cream instantly reminded us of another familiar dessert flavour – the salted caramel! Verdict: The best yakitori experience in Hong Kong. We loved everything about the meal, the flavours, the quality ingredients, the refined yet laid-back environment, and the friendly service.
twitter.com/foodiehk // january 2015
Omakase: We decided on the “omakase” 12-course skewers course at a tidy $588 per person, and toasted dinner with ice cold glasses of nama-beru (draft beer) and sweet refreshing sake before crunching into a simple salad. First up on the skewer line-up was the chicken tsukune, mini balls of minced chicken with subtle bits of cartilage that gave the flavourful chicken interesting texture. Next, came a velvety skewer of soy-glazed leba (chicken liver) with just the right amount of metallic brininess. The vibrant green skewer of kinshinsai (golden needle flower) was sweet with a subtle fragrance, while the sunagimo (chicken
skewers
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tried & tasted
Dandan Soul Food from Sichuan Shop 101A, Grand Millennium Plaza, 181 Queen’s Road Central, Sheung Wan 上環皇后大道中181號新紀元廣場101A舖
Mouth on fire! Living in South China has its perks, but we sure miss the diverse flavours of regional Chinese cuisine.This is why we jumped with joy when Dandan Soul Food from Sichuan recently opened in Sheung Wan. Jerome Plassat and his Sichuanese wife are the dynamic duo behind these noodles. Down-to-earth Jerome runs front of house while his wife whips up seriously authentic Sichuan dishes in the open kitchen. The menu is extensive and full of nostalgic regional favourites, such as tofu skins and of course, dan dan noodles. Awash in lively and bold colours, this is a quick-serve restaurant, but with plenty of warm hospitality and a clean, comfortable seating to make guests linger and savour each strand of noodle. The “dandan” in Sichuan’s famous noodles originated from the bamboo poles traditional noodle vendors used to carry their baskets of goods. The Chinese word for the poles is “担” and this delicious noodle quickly took on the name of “ 担担面” or dandan noodles. The spices: Traditionally, dandan noodles are made in a spicy broth of preserved vegetables, mustard stems, chilli oil, Sichuan peppercorn, minced pork and scallions. So, for our first order, we had to go with the classic dandan pulled noodles ($55). The noodles brimmed with wheatgrain aromas, and each strand was like a sponge in soaking up the luscious sauces for a mouthful
Chengdu-style dandan pulled noodles
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Pocketfuls of bliss dumplings
of euphoria. A fan of numbing, flowery Sichuan peppercorn, we were excited about the Chongqingstyle hot pulled noodles ($50). The noodles came with a slightly tangy broth and plenty of vegetable crunch, but we wished the broth had more of a “peppery” kick. The rightly named “pocketfuls of bliss” a.k.a. dumplings ($50),lived up to their name. Flatter, and shaped rather like a perogi instead of the plumper Beijing and Shandong varieties, each order came with eight juicy morsels. We ordered a half-andhalf order split between the chive and zucchini pork dumplings and loved every bite. The tender beef stew pulled noodles ($70) was packed full of flavour. The tofu slices ($30) with homemade chilli oil and creamy peanut sauce was out-of-this-world good. The sauce was a perfect balance between sweet and savoury notes, with fragrant pops of toasted sesame and garlicky scallions in between. And finally, we capped our visit off with the Chengdu-style dandan pulled noodles ($55), a dry noodle tossed in spicy peanut sauce with heaps of minced pork, pickled vegetables, and crunchy peanuts. This bowl of noodles, literally, made us groan with satisfaction. There is also the Sichuan ban mian pulled noodles ($50), which has a similar flavour profile to the Chengdu-style, but a bit more savoury with no peanut sauce, for those with a nut allergy. Verdict: You gotta eat here! Flavourful, hearty and deliciously authentic, we dare say that this is the BEST Sichuan dandan noodles we’ve had in Hong Kong. For those with shy palates, the restaurant offers a variety of spiciness levels, so you can baby step your way to authentic spiciness! We are also big fans of the sides, which include favourites such as spicy pigs ears, shredded kelp and crunchy wood fungus that are popular on menus throughout the Mainland, but sadly overlooked in Hong Kong. Folks, we’ve just found our new favourite lunch spot!
tried & tasted
Smoked cod tarama
ON Dining 2 Glenealy, Central, 2388 7717 中環己連拿利2號翠怡閣地舖
Verdict: Great atmosphere that walks the fine line between fine dining and laid-back sophistication. Quality cocktails and delicious lounge dishes – we’ll be back to try out the full dining room experience.
twitter.com/foodiehk // january 2015
ON the ball: Chef Philippe Orrico has done it again. Just a mere year since the opening of critically-acclaimed Upper Modern Bistro, he recaptures Hong Kong’s avid diners with the launching of his second project – ON Dining Kitchen and Lounge. The restaurant is structured like a duplex, split between an upper floor lounge and outdoor terrace overlooking glittery Central and a plush lower floor dining room with an open kitchen and private dining room. The team behind the new restaurant is an All-Star lineup, with Jeremy Evrard, who already works with Philippe at Upper Modern Bistro, Giancarlo Mancino on the bar who’s recent stint was at Otto e Mezzo, and Nicolas Deneux, who was most recently the head sommelier at the Grand Hyatt, supervising the wine selection. The lounge opened its doors on December 5th, and the dining floor opens on December 11th. At the time of this review, the dining room hasn’t opened yet, so we sampled some of the lounge selections on the outdoor terrace instead.
The goods: The menu at ON Dining focuses on southern European and Mediterranean flavours, and ranges from classic favourites such as sole meuinere ($988 for sharing) to vibrant eclectic dishes like Spanish pork, boulghour, cuttlefish paella bouillon ($328). We began our tasting with rounds of luminous, deep “O” Negroni, a blend of craft spirit, Mancino Vermouth Rosso, Sipsmith Gin, Fords Gin, and Nardini Bitter Liquueur aged for 24 hours in a clay pot. Because of the aging process the Negroni is a limited cocktail and we eagerly sipped this rich, layered and mightilystrong drink. On the tangy side, the Corpse Rivever #7 can revive the dead with a blend of Ransom Old Tom Gin, lemon and lime instant press, Frangelico, Kummel, lavender sugar tea and lavender bitter. To accompany the drinks, we piled mounds of smoked cod tarama over homemade crackers ($68) and dolloped French lentils ‘du puy” with smoked salmon. There were also succulent pops of vibrantly spiced lamb merguez ($128) and juicy mini Iberico pork sliders tumbling with bacon and drizzled with chestnut honey ($148). The comforting duck confit parmentier ($138), baked with a fluffy cloud of potato puree, was perfect for Hong Kong’s cooling temperatures and we’re keen to revisit the restaurant once the dining room opens to sample the roasted squab cooked in wine leaves. For dessert, we were treated to warm madeleine cooked “a la minute” ($128) and slathered with lashings of apple chantilly with cinnamon, as well as Jeremy’s “ON” cheese platter ($368), a heaving tree trunk platter full of tempting indulgences such as well-aged Comte and Saint-Andre Triple Cream. We were also thoroughly impressed with the glass cheese cave in the Lounge, which held a treasure trove of exotic selections.
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food war
Australia With Australia Day fast approaching, we thought we’d see how their products stack up blind tasting to get a fair verdict. Any bets on the winner?
OZ’S KING ISLAND ROARING FORTIES BLUE CHEESE The price: $18.20/38g This cheese, despite its effusive moniker, was quite mild for a blue cheese. Creamy, slightly sweet and holding an acidic aftertaste, you could eat quite a lot of this comfortably.
OZ’S VEGEMITE The price: $18.20/38g Among those that don’t regularly eat ‘mite, most said if they had to eat this spread on their morning toast, they would choose this lighter flavoured version rather than its stronger British cousin. The Vegemite smells a bit like soy sauce and is a dark black tar-like consistency. It tastes salty and a bit like a pressed beef bouillon cube. The taste kind of grows on you and it leaves a lingering flavour that is quite pleasant, even if the initial taste was not. Winner: Vegemite by one vote. We feel we needed more mite lovers to properly judge this one though as many of the Vegemite votes just went to the milder of the two evils.
OZ’S RED ROCK DELI SOUR CREAM & CARMELISED ONION CRISPS The price: $65/165g A strong hit of artificially-flavoured sour cream hits you on first crunch and isn’t entirely unpleasant. A much stronger and sweeter chip all round - if you’re looking to eat a sour cream crisp, you’ll want to go for this one as it’s packed with flavour.
OZ’S CADBURYS CHOCOLATE The price: $32.50/220g Very milky, smooth and sweet. This one had a stronger chocolate flavour than the Brit version and tasted a bit more natural. If you’re a milk chocolate fan, this one will fit the bill. Winner: Australia. It just tastes better. 18
50/50
vs Britain against the British goods. With both Brits and Aussies in the office, we’ve conducted a
UK’S LONG CLAWSON STILTON BLUE CHEESE The price: $18.70/55g This cheese offers a full on taste explosion that sings of summer picnics and packs a full flavour punch. Tangy, but not at all sickly afterwards, this extremely strong-tasting cheese is what you would want if you are a true blue cheese aficionado. Winner: If you’re in the market for a blue cheese, you’ll want the British version. Though the Australian version is also lovely.
UK’S MARMITE The price: $40/125g There is no denying the powerfully strong flavour that punches the mouth the instant it enters and coats it with a bitter umami burst. It’s really quite sour as well as being very salty and slightly higher in calories than its Australian competitor. As expected, our Brits loved this glossy spread the best in the blind tasting and, we must admit, it is a much better looking product with a better name.
UK’S KETTLE CHIPS SOUR CREAM AND SWEET ONION CRISPS The price: $35/150g We all agreed these crisps looked posher due to the fresh appearance and skin on potato cut. A good crunch with a very subtle flavouring that gave way to an oily aftertaste. Not too salty, you could probably eat quite a few of these due to the underwhelming flavouring.
50/50
UK’S CADBURYS CHOCOLATE The price: $24.50/200g A bit darker in colour, this bar brought over from the UK was rich, extremely sweet (you can taste the sugar rather than the chocolate) and kind of bland. It lacks the cocoa flavour we craved and was strangely chewy. This would be fine in a choc-emergency but not our first choice for a treat.
www.afoodieworld.com // january 2015
Draw: Those that love strong-flavoured crisps all far preferred the Aussie version so they are the victor by a narrow margin as many of our tasters preferred the subtler flavour in general when choosing their crisps.
19
chewin’ the fat
Chewin’ the fat with...
Mike Boyle Healthy paleofriendly eats in a sugar-free, glutenfree menu in the up and coming hotspot of Sai Ying Pun, is where you’ll find The Awakening and the man behind it all, Mike Boyle. He talks to Foodie about his natural philosophy and his hopes for the concept Where did you get the inspiration to open The Awakening? The inspiration for The Awakening came from my love of fitness and cooking. As adults we need to make the decision between our hobbies and our careers, I’m in a unique position to do both, 20
to a certain extent. Basically stated, the paleo diet means that you won’t include gluten, grains, sugar and legumes into your diet. Paleo plus is our term for those who follow the paleo diet but aren’t super strict about it, so in this case, you would include some grains and legumes into the normal paleo diet. The Awakening will change the menu every two months, this keeps our guests interested in our restaurant and it allows us to cook according to the season. All of our dishes are gluten-free and free of refined sugar. We only use the “healthy” fats and we clarify our own butter to use for cooking. We make as many things from scratch as possible so that we have control over the entire process from raw to cooked. We grind our own burgers in house and we even make our own cajun spice. What do you think will most surprise diners about your cuisine? That it actually tastes
good. Health food has a well earned but terrible reputation for being boring and bland. We want the diner to join us and have a great meal; the meal just happens to be healthy. Where did you learn about Paleo-friendly eating? I have been practicing the Paleo diet or Paleo plus diet for about two years now. After first hearing about the diet, I researched the necessary guidelines surrounding the diet and ran from there. Because of my background as a chef it was relatively easy for me to make countless paleo friendly dishes for myself. I noticed, after some time, that most people on the diet had great difficulty finding paleo-friendly meals or paleo-friendly restaurants. Why do you think Paleo-eating has become so much more prevalent today? I think that a combination of things is making paleo-eating very popular. Firstly, I’m finding that people are thinking more about what they want from their restaurants and what they expect, in terms of quality and convenience, from their favourite
We make as many things from scratch as possible so that we have control over the entire process from raw to cooked.
Where do you source your ingredients from? We have a few different sources, our vegetables come from an organic vegetable stand in the Sai Ying Pun market as well as the daily fish. Our grass fed beef comes from Australia, our ostrich comes from South Africa and our chicken comes from Brazil. We have plans to bring in kangaroo and a few other lean proteins in the future. Where do you like to eat out when you’re not in the kitchen? When I am eating out, I tend to gravitate towards cuisines like thai or vietnamese. I like the fresh flavors and the combination of herbs and chilli. What have been some of your greatest experiences in the kitchen? My greatest experiences have honestly been a culmination of my greatest low points. All of the horrible lows that you experience coming up through the ranks mold you to be able to handle owning your own restaurant. Before I had my own restaurant, I thought that those times were to toughen your hide and make you a stronger cook. Now that I have gone through so much in such a short period of time, I now understand that those low points were building the foundation for my future in the business as a restaurant owner/operator, not only as a chef. What’s always in your fridge at home? Coconut water, protein shake - usually ANS, vegetables. My fridge looks like a cross between a veggie market and the healthy bits you would find in the gym cooler. Who are your culinary role models? Thomas Keller and Marco Pierre White. My goal has always been and still is, to be half as good as those guys.
facebook.com/foodiehk // january 2015
restaurants. Let’s face it, the only real paleo options available in most restaurants currently is for the guests to make their own menu by using the side dishes and the main proteins from the menu to create their own “menu”. Doing this inevitably raises the check average quite high, and your average meal is going to be close to 300 dollars. This is not convenient or cost effective as a diner. Secondly, I think that people are becoming more conscious about their bodies and how they feel in general after they eat. The correlation between feeling bloated after eating wheat/
gluten is a closer correlation than fire and heat. That being said, if one chooses to eat a diet mainly consisting of protein, healthy fat and vegetables, the person will feel full after every meal but not bloated. Their body will more easily digest the food and this begins a chain reaction in the body over time, eating more often and the ability to speed up the body’s metabolism.
21
the ABC’s of TCM
The ABC's of TCM Registered Chinese Medicine Practitioner, Cinci Leung, explains the basics of traditional Chinese medicine
EXPLORING BODY TYPES Traditional Chinese Medicine is a strong proponent of “preventive” healthcare, and thus, emphasizes the importance of staying healthy and preventing illness, as opposed to using medication to treat an illness after it has already set in. Within the practice of Traditional Chinese Medicine, there are several “body type” classifications that each person can be categorized into. There are several key factors that determine a person’s body type. Although body types are primarily inherited, they are also determined by diet, lifestyle, the nature of one’s work, emotional intelligence and even how one copes with the ups and downs of life. According to the theories of Chinese Medicine, our bodies may be categorized into three basic types: cold, hot, and damp. And so, it is believed that maintaining balance is key to having a healthy body, overall. Most illnesses or conditions are a result of imbalances in the body, which accumulate over time due to poor lifestyle choices and habits. Once we determine and understand our body type, we will be able to apply the appropriate 22
applications of Chinese Medicine and adjust our diets and lifestyles to achieve a healthy balance. How do we go about determining our body type? Our body type is like our personality – difficult to distill into a few simple words. A person may be tough on the exterior but soft at heart, and similarly, a body type may be a combination of both cold and hot. Nothing in this world is black and white! To explore the nature of your body type, consider the characteristics of each body type as summarized on the following page:
Traditional and modern medicine
the ABC’s of TCM
涼 SYMPTOMS OF THE COLD BODY TYPE: 1.
Pale complexion/pallor
2.
Aversion to cold
3.
Preference for warm drinks
4.
Cold hands and feet
Simple tea remedy: Ingredients: ground cinnamon, a small amount of brown sugar, two apples (the cinnamon warms the kidneys, eradicates coldness, and relieves pain). Preparation method: Chop apples into cubes and cook with three bowls of water for around half an hour, until the liquid reduces to approximately two bowls. Add sugar and cinnamon to taste. Note: Cinnamon is a heat-heavy substance and is not suitable for those with “vacuity-heat” or excess heat, pregnant women, menstruating women, or those suffering from blood-related disorders.
熱 SYMPTOMS OF THE HOT BODY TYPE: 1.
Reddish complexion
2.
Dry or red eyes
3.
Often thirsty, preference for cold drinks
4.
Dry lips
5.
Concentrated, yellow urine
6.
Dry, hard stool
7.
Often constipated
濕 SYMPTOMS OF DAMP BODY TYPE: Distress in the chest area and sensation of fullness, or feeling bloated in the stomach
2.
Weak appetite/loss of appetite
3.
Sensation of heaviness in the head and body, easily tired
4.
Swollen eyes, face
5.
Large amount of vaginal discharge for women
6.
Soft, loose, or sticky stool
Ingredients: A small amount of wolfberries (goji berries), chrysanthemum, and ginseng. Preparation method: Heat all the ingredients together with a cup of hot water for 15 minutes. Note: Ginseng: clears heat; wolfberries: nourish the liver and kidneys; chrysanthemum: clears heat and releases toxins)
Simple tea remedy: Ingredients: 20g coix seed, 20g hyacinth beans, rock sugar Preparation method: Wash ingredients, place in a pot with 1500ml of water, and bring to a boil, then simmer for 20 minutes. Add a small piece of rock sugar to taste. Note: Coix seeds: promotes diuresis and strengthens the spleen; hyacinth beans: strengthens spleen and expels dampness.
facebook.com/foodiehk // january 2015
1.
Simple tea remedy:
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the ABC’s of TCM
How traditional Chinese medicine classifies food into hot and cold categories:
“COLD” FOODS:
NEUTRAL FOODS:
FOODS WITH “HEAT”:
Most salads
Most steamed or stewed dishes
Most stir-fried dishes
Most fruit juices
White rice
Most dried fruits and nuts
Most cold foods
Pasta
Most sweet foods
Most melons and vegetables
Noodles
Most grilled and baked foods
Watermelon
Oats
Most alcoholic beverages
Bananas
Red grapes
Coffee
Young coconut
Figs
Pineapple
Pears
Apples
Longan
Lemons
Papaya
Lychee
Kiwi
Avocado
Mango
Bitter melon
Green beans, soy beans, red beans
Durian
Eggplant Cucumbers Winter melon Mushrooms Tofu Sea Urchin Crab
Carrots, black radish Zucchini Okra Green, red, and yellow peppers Sweet potato
Peanuts Cherries Peaches Guava Chestnuts
Potato
Ginger, garlic, chilli peppers, and other spicy foods
Corn
Chicken
Pork
Lamb
Most fish
Beef Hotpot
Cold body type: consume less “cold” foods Hot body type: consume less foods with “heat” Damp body type: consume less of both “cold” foods and food with “heat” *Neutral foods may be consumed by all body types 24
the ABC’s of TCM
Chinese traditional herbs
Now that we have a basic understanding of the different body types, let’s explore how Traditional Chinese Medicine classifies food into the either the hot, cold or neutral categories. This is important to know as the food and drink that we consume has a direct effect on our bodies and our health. For example, many of us like to unwind and relax with a glass of wine every night, especially if we are experiencing stress at work or in our daily lives. However, in these cases, we must exercise caution because wine is actually considered a hot food, and with stress also adding heat to our bodies, drinking wine daily can only worsen any build up of excess heat in the body. Over time, excess of heat in the body will cause symptoms such as thirst, dry eyes, hard stool, and sore throats – these are all signs that your body is suffering from excess fire! The lists below will give you a basic idea of how foods are classified by type, according to Traditional Chinese Medicine.
THE ROLE OF THE SPLEEN AND STOMACH In Traditional Chinese Medicine, the efficiency of the spleen and stomach is most closely related to the quality of our diets. Much like Western medicine’s view on the digestive system, the spleen and stomach in Chinese medicine follow a simple formula for health:
Appropriate diet + daily lifestyle habits appropriate for your body type = health Why is diet so important in Traditional Chinese Medicine? Why must we avoid certain foods when we are ill in order to have a speedy recovery?
Chinese traditional herbalist doctor taking patient’s pulse
facebook.com/foodiehk // january 2015
Theories in Traditional Chinese Medicine stipulate that the spleen and stomach engender “the source of transformation” and are “the root of the acquired constitution.” From birth, we rely on the function of the spleen and stomach to digest, absorb nutrients from food, and to nourish our internal organs so that our body can operate smoothly. No amount of nutritious food would be able to help, if either the spleen or stomach is
25
the ABC’s of TCM
compromised. So how can we take the utmost care of our spleen and stomach? Most of us have probably, at one point or another, been advised to not consume anything that is raw or cold, but what does this advice really entail?
This is why it is better to keep your body balanced rather than wait to treat it with medicine after you feel ill. Make an effort to reflect on your habits and change your lifestyle for your overall health and wellbeing.
Raw foods: Anything uncooked such as sashimi, salad, fruit, raw eggs, and even mineral water.
The food and drink that we consume has a direct effect on our bodies and our health.
Cold: Anything that is colder than room temperature, such as items fresh out of the fridge or freezer including ice cream, beer, cold drinks, and cold fruit and vegetables. Even if we order an unsweetened iced tea at a fast food restaurant, it may not be as healthy of a choice as we think because: 1.
We consistently consume raw and cold food and drinks over a long period of time.
2.
We do not eat at regular hours.
3.
We overeat rich foods in one sitting.
Sashimi with ginger and miso soup on the side
Tips: 1.
Do not simply eat a meal of sashimi (a cold food) – include some cooked food and don’t forget to have pickled ginger (a hot food) on the side.
2.
In addition to asking for a drink that is “lightly sweetened,” perhaps also consider asking for less ice or for a drink at room temperature.
3.
Try to avoid eating cold cereal every day – cooked food such as congee or noodles are both good options for breakfast.
4.
After exercise, consider drinking a beverage at room temperature – it actually quenches your thirst better than a cold one.
When we overburden our spleen and stomach, we affect their function:
26
1.
Food gets stuck in our stomach or skips the movement and transformation process of digestion. The food either gets passed out of the body directly, or remains stuck inside, affecting our appetite and causing bloatedness and/or diarrhea.
2.
Fluids also become stagnated, and dampness is retained within the body or causes “phlegm dampness,” which leads to swelling/edema, and accumulation of phlegm.
Cinci Leung, 2833 5508, www.cincileung.com
is spice naughty or nice?
Is Spice
Naughty or Nice? Dietician Wendy Wu debates the health benefits of spicy foods
Well, it depends on who you ask. Traditional Chinese parents would have you believe that spicy foods may be the root of all your problems. But how much truth is there really in that? You may be surprised. A Western doctor or dietitian may encourage you to explore the wonderful world of spices. Capsaicin, the chemical compound found mainly in the seeds
Years ago, many believed that ulcers are caused by stress, smoking, alcohol and eating spicy foods. We now know that most ulcers are caused by a bacteria called H. Pylori or by taking medications like aspirin, naproxen, or ibuprofen (NSAIDS) on a regular basis. Having said that, those already
facebook.com/foodiehk // january 2015
Various spicy sauces
and ridges of chilli peppers relieves pain, lowers blood pressure, protects the stomach lining, improves circulation and fights inflammation. Chilli peppers are also high in Vitamin A and C, which are powerful antioxidants. On top of all of those benefits, spicy foods may also help with weight loss by suppressing the appetite and increasing satiety. The spices slow down your eating and make you chug down water in between bites. Keep in mind that you might want to drink water instead of dairy to fully reap the weight loss benefits. Tumeric, the yellow spice in curry powder is another spice that’s great for you. Curcumin, a substance in tumeric, fights inflammation, acts as an antioxidant and may help kill cancer cells.
27
is spice naughty or nice?
Szechuan Fried Chicken-Deep Fried
diagnosed with bowel disorder or ulcers should avoid spicy foods as they can cause increased discomfort. In Traditional Chinese Medicine, balance between the Yin and the Yang is key. A TCM practitioner will advise you to avoid spicy foods if you have a Yin deficiency. So if you’re experiencing night sweats, greying hair, hot flashes or adult acne, you should stay away from spicy foods, fried foods, highly refined carbohydrates, and stimulants like caffeine, alcohol, and cigarettes, according to Chinese medicine. But, does spicy food really cause acne? Look back on your overall meals for the week. Were any of the dishes cooked with a lot of oil? Deep-Fried? Did you touch your face after eating greasy foods? Have you been eating lots of sweets, sugary drinks and other refined carbohydrates? Dairy perhaps? We now know that acne is often caused by eating excessive amounts of sweets and dairy products. Fried foods won’t cause acne but if the grease touches your face, it can clog up the pores. So it would seem spicy foods are not at fault for causing acne. 28
Bottom Line: Since there is no evidence that spicy foods are bad for you, embrace them for their many health benefits. Just be mindful of the way spicy foods are prepared. Many of the hot sauces in the markets are loaded with salt, so moderation is key! A little dash here and there can be a wonderful way to add flavour to foods. Bring on the curry and chilli peppers! Wendy Wu is a registered dietician and the creator of http://happydietitian.wordpress.com
Szechuan Shui-Zu-Yue- Drenched in Oil
is spice naughty or nice?
Gluten
Intolerance If you’ve wondered about this term that seems to be on everyone’s lips recently, we’ve sought help from the experts to help us understand the potential problems with gluten Nutrition Nation nutritionist Dilal Ranasinghe explains the confusing subject of gluten intolerance and why it seems to affect so many these days. This is a topic very close to my heart as I have suffered from this condition for a number of years. Gluten intolerance is on the rise worldwide with millions of people experiencing symptoms triggered by this autoimmune disorder [there are also non-celiac gluten sensitivities that are not autoimmune diseases but still result in gluten intolerance]. Gluten intolerance affects 1 in 30 Americans and is now affecting thousands of people in Hong Kong.
WHAT IS GLUTEN INTOLERANCE?
Researchers claim that the sudden epidemic in wheat-based allergies or gluten intolerance is due to the consumption of foods containing genetically modified grains and the number of highly processed foods in our diet today. In general, due to the massive demand for food and produce nowadays, the methods of food production now are very different to how they were 10–15 years ago, resulting in poorer quality ingredients and more additives being piled into our food. More and more people are eating a gluten-free diet as a result, enabling them to omit unknown GMO ingredients from their diet. Since this ingredient is hidden in many common products, it’s important to check the labels of foods and drinks carefully. For those with this disease, eating gluten just once a month can increase the risk of serious long-term illness by over 600 per cent. If you are not tolerant to gluten, get it out of your diet!
facebook.com/foodiehk // january 2015
Gluten intolerance is an autoimmune condition triggered by gluten, a protein that gives elasticity to dough. The main sources of gluten are wheat, barley, rye, and some oats. Contrary to popular belief, celiac disease is not the same as gluten sensitivity or wheat allergy. Most people with gluten intolerance present a number of symptoms such as abdominal discomfort or pain, fatigue, mood swings, acne, migraines, joint pain and constipation. Even trace amounts of gluten may trigger these symptoms and if left untreated, it can lead to diabetes, bowel cancer, osteoporosis, and anaemia.
HOW HAS THIS PROBLEM ESCALATED TO THE LEVELS WE ARE EXPERIENCING NOW?
29
gluten intolerance
HERE ARE SOME FOODS THAT CONTAIN GLUTEN (SOME MAY SURPRISE YOU):
•
Soy Sauce - usually contains 40–60% wheat
•
Worcestershire Sauce - malt vinegar used in ingredients is made from barley
•
Sausages, Burgers and Meatballs normally hidden under the ingredients “modified food starch” or “natural flavours” and breadcrumbs are used to ‘bind’ these products)
•
Certain varieties of chocolate especially cheap chocolate that uses emulsifiers and thickeners, which use gluten
•
Some pickles - if malt vinegar is used in the pickle, it is made from gluten and may affect you
•
‘Cheap’ Sushi - especially California rolls which use imitation crab meat, contain a lot of gluten
•
Certain ice creams - especially those with cookie dough or biscuit base).
•
Liquorice and chewy sweets - wheat flour is used to give the texture
•
Salad dressings - a number of shopbought or pre-prepared salad dressings will contain gluten or wheat as a thickening agent.
•
Flavoured potato crisps - a number of manufacturers can add wheat flour or gluten when adding the flavouring
•
Stock Cubes
Surprised? I was, especially as I am gluten intolerant myself and have battled with it for years. Education and finding alternatives is the key to battling this disorder. 30
HERE ARE SOME KEY GLUTEN-FREE ALTERNATIVES TO ADD TO YOUR DIET:
Quinoa
•
Soba noodles (made from buckwheat)
•
Buckwheat
•
Brown and red rice
•
Sweet potato
•
Butternut squash and pumpkin
•
Alternatives to wheat flour (gram flour, almond flour, tapioca flour, coconut flour, buck wheat)
•
Cook at home more!
Hundreds if not thousands of individuals battle with the symptoms of gluten or ingredient intolerance every day and yet are unaware of the root cause or methods of suppressing the issue. It is important if you think you are gluten or ingredient intolerant, to obtain some professional advice and guidance. “Once you have control of it, it will make huge improvements to your life, your mood and well-being!
twitter.com/foodiehk // january 2015
•
31
gluten intolerance
Tanja Guigon-Rech, nutritionist at Nutrition Nation, shares her healthy gluten-free, high- protein, low-carb recipe for swordfish with almond crunch on a lemon and bean salad
SWORDFISH WITH ALMOND CRUNCH ON A LEMON AND BEAN SALAD Servings: 2 persons Prep time: 5–10 mins Calories per serving: 450–550 (depending on size of your swordfish) – but all good calories! Cooking time: 45 mins
Ingredients: • 60g almonds • 3 tbsp of sour cream • 2 tbsp buckwheat flour • 2 swordfish fillets • 3 tbsp fresh lemon juice • dill and parsley • 1 beetroot • ½ parsnip • 350g pre-cooked/ tinned mixed beans • 3 handfuls of spinach • 3 tbsp olive oil Method: 1. Preheat your oven to 180°C 2. Blend the nuts with the sour cream and season with salt and pepper (at least ½ teaspoon pepper and ½ teaspoon salt). Take this mixture out of the blender and combine it in a bigger bowl with the buckwheat flour until you get a smooth, yet slightly moist 32
3.
4.
paste. This will be your crust. Season your swordfish fillets with 1 tablespoon lemon juice, half handful dill and a good pitch of salt & pepper and use a fork to press your paste on top of your fillets – no further oil required! Just place your tray in the oven for 30 min and they’ll be done! Bring water to boil, cut the beetroot and parsnip in small pieces (reduces the cooking time) and boil for 10–15 min or until completely cooked through. Strain and blend in a food processor until you have a vibrant red colour “mousse” - add a hint of butter or olive oil (optional) and season well.
For the salad: 1. If you use canned mixed beans, please make sure to wash them! Also wash the spinach leaves. For the dressing: 1. Mix 2 tablespoons fresh lemon juice with the oil, salt, pepper and ½ handful of herbs (I like to add fresh parsley). Mix the beans with your dressing. Place your beetroot mousse on the side of your plate, put your spinach leaves in the middle, followed by the bean salad and place the swordfish fillets on top of everything. www.nutritionnationhk.com
soup for the soul
Soup for the Soul Hannah Chung spends a day handing out soup to the elderly with HandsOn Hong Kong and visited the most vulnerable groups in each community. My day started at the On Ting / Yau Oi Community Centre in Tuen Mun, where we gathered for a quick breakdown of the day. Lead by our volunteer leader, Bernie, we were briefed on the tasks and the homes we were assigned to. The community centre handpicks the homes to visit, choosing a
淮山 (wai san), 川貝 (choon booi) and 海底椰 (hoi dei yer) soup
www.afoodieworld.com // january 2015
Soup. It’s an important part of daily life in Asia; so important in fact that it’s ingrained in our culture that holistic healing comes hand in hand with spending an hour or two to enjoy a family meal. Regardless of what’s on the menu at a family gathering, soup is a must as it’s seen as a supplement to nourish the body and prevent from any ailments that may crop up in our lives. It can help prevent coughs, replenish blood flow, clear headaches and generally balance out the yin and the yang of our bodies. The health benefits from a simple bowl of soup has always amazed me but what moves and astounds me the most is the communal aspect of making a huge vat of soup and sharing it with our loved ones. I jumped at the chance when I heard HandsOn Hong Kong were organising a soup delivery program for the elderly. This registered charity is dedicated to communitybased volunteerism and organises different programs, from storytelling with kids to recycling and helping in community kitchens. This particular program spanned a course of six months, involving two community centres where they handed out soup
33
HandsOn volunteers
group of elderly folk who are the most vulnerable, either by being below the poverty line, living alone or those who have difficulty walking. I had a sneak peak of the soup being made that day and met Goon Jer, one of the employees of the centre. She’s tasked with making soup, dessert and congee for the community on a regular basis. They charge on average $20 for a bowl of soup and it’s an important part of their weekly schedule. It’s a tight budget, and Goon Jer explains that she usually has to buy cheaper ingredients so as not to make a loss for the centre. With the HandsOn’s program though, she was given a $1,000 budget to make the soup for the day and seeing that the weather had turned colder that weekend, the soup she made was to help with general coughs and colds. Ingredients such as 淮 山 (wai san), 川貝 (choon booi) and 海底椰 (hoi dei yer) all play a part in nourishing the lungs and spleen and cooked with pork bones for extra calcium, the soup is perfect for the sudden change in weather. All ready and bottled into flasks, we got into groups of three and collected the soup to distribute. Walking through the sterile and strikingly purple shopping centre in Tuen Mun to find these houses, you soon realise that the ever-changing landscape of modern life does not complement the surrounding towers around them. Most of the people living around the area cannot afford what’s 34
on offer here and yet it’s the forefront of what you see when you pass through Tuen Mun. The elderly are often forgotten by society and the austere mall in the centre of the town highlights the bleak situation. Spending around 30 minutes per location, we briskly distributed the soup to our allocated homes. At the debriefing session back at the centre later, we shared stories with our fellow volunteers. Some of the elderly have health problems, some have difficulty getting around, a lot of them are lonely and while they are all happy to receive the soup, they are more grateful for the volunteers taking the time to be there, to talk and to listen. Out of the three homes I went to see that day, Mrs Wong’s visit resonated with me the most. Being widowed for over a year and a half, Wong Por Por lives alone in her small apartment, barely 100 square feet wide. Humbly, she invited us to sit and we asked
Wong Por Por and volunteer leader Bernie
Wong Por Por’s house, barely 100 sq ft wide
about her daily life as we gathered round her tiny bed. She has a bad leg and has frequent trips to the doctors, appointment dates that she cleverly adds to her calendar by pegging them with clips.
There are stacks of clothes and cassette tapes that tower over her bunk bed, leaving little space to move
Ever optimistic though, she soldiers on every day selling cardboard boxes and meeting up with the local community whenever she can. Her only real qualm it seemed was that she couldn’t get her DVD player to work, a problem that we unfortunately couldn’t fix on the day. As we apologetically
Back at the debriefing, we brainstormed on ways in which we could help Mrs Wong and reported back to Yuen Sir, the community centre’s coordinator. He jotted down all our thoughts and will then determine how he can further aid the community with our suggestions. It certainly helps that a group of volunteers can physically visit these homes and see the situation first hand. As the weather turns even colder, I plan to visit my own grandfather next weekend to catch up over a bowl of warming soup and as we sit down for a family meal to keep our bodies warm, I will wonder how Wong Por Por is holding up, whether she is keeping warm and when the next time will be when I can visit her. If you’re interested in volunteering with HandsOn Hong Kong, you can find a variety of activities to get busy with by checking out their calendar filled with daily programs. You’d need to be a Cantonese speaker for the soup delivery, but whether your passion is with art, cooking or just spending time with the local community to hear their stories, you can certainly find a program to suit you. You can also make financial contributions to support the HandsOn programs and watch out for a number of charity events hosted by HandsOn this year. www.handsonhongkong.org
www.afoodieworld.com // january 2015
Even with difficulty walking, she manages to collect cardboard boxes around her area and wheels them to the other side of town to be collected. Her cart was parked outside the flat that afternoon so as to accommodate us, as on the other side of the flat, there are stacks of clothes and cassette tapes that tower over her bunk bed, leaving little space to move. Wong Por Por had a market stall before her license was revoked and the stock she once bought is of little value now as they stand in the corner as a constant reminder of her loss.
said our goodbyes, we left her contently flicking through the channels on her TV instead.
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the food nomad
Celia Hu heads down under for a taste of Australia’s coolest city
Melbourne, like Boston and New York, Toronto and Vancouver, there’s always an underlining “sibling” rivalry when it comes to competing metropolises set in the same country. Our native Sydneybased friends always rave about their iconic harbour and beaches, while our die-hard Melbournian friends gush about the vast parks and down-to-earth sensibilities of their hometown. Having visited Sydney on several occasions, we decided to give Melbourne a try, just to see what all the fuss is about. What greeted us was true to all the praise we’ve heard – a relatively young yet culturally rich city with artsy yet grounded people. It’s easy to see how one can fall in love with Melbourne with its graceful long walkways lining the Yarra, its quirky laneways and passionate coffee roasters. Melbourne is full of enthusiastic Foodies who appreciate the every day, instead of the flash and glitziness of the new “hot” ticket. Come along, as we check out Australia’s “other” cultural capital.
VUE DE MONDE Rialto, Level 55, 525 Collins Street, +61 3 9691 3888 Located on the 55th level of Melbourne’s iconic Rialto building, Vue de Monde offers diners not only a panoramic view of the city, but a fine dining experience full of theatrics. Originally established as a classical French cuisine restaurant by Shannon Bennett, who gained his strips working with culinary giants such as John Burton-Race and Alain Ducasse, the restaurant reconfigured into a fine dining experience full of sensory stimulation and whimsical imagination. The decor is a kaleidoscope of design, with an eclectic arrangement of cultural and historical icons mixed in with a stunning neon art piece by Joseph Kosuth based on his interpretations of one of Charles Darwin’s sketches. The Lui Bar, named after
construction tycoon Luigi Grollo, mixes up innovative and classic cocktails under the whimsical Mikala Dwyer’s ‘chandelier’, a transparent cloud sculpture made from industrial residual plastic. Although opulent, the restaurant is also one of Australia’s most sustainable kitchens, using cutting-edge technologies such as an E-water system and “cold kitchen technology” to minimize energy wastage. The menu pays homage to seasonal homegrown ingredients sourced from organic small-farm producers. The restaurant was invited to be the first Australian member of the exclusive Les Grandes Tables du Monde, further putting the restaurant on the world map for exemplary cuisine. Must-haves on the menu – cucumber sorbet with crushed herbs, and the tonka bean souffle.
facebook.com/foodiehk // january 2015
Hosier Lane
Seven Seeds, skillet of baked eggs in tangy tomato sauce
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the food nomad
THE GRAIN STORE 517 Flinders Lane, +63 3 9972 6993 The Grain Store harkens back to a time when many of the buildings in Melbourne’s now bustling CBD were used as holding stores for shipments, drifting in from the Yarra River. Walk past the barn doors, and you’ll find yourself in a soothing, airy dining room awash in plenty of natural light and wooden tones. The ethos here is about appreciating the best of what Mother Nature has to offer by using ethnically-raised ingredients sourced at their seasonal prime, and using cooking techniques that allow the natural flavours to tell their stories. This is an ideal place to cosy up with a good cuppa while perusing the Sunday papers between indulgent mouthfuls of creamy omelette. We lingered here for brunch before jetting back to Hong Kong and I still remember that sweet corn rosti topped with oozy velvety poached eggs and fat rounds of hearty fennel sausage.
Queen Vic Market
MOVIDA 1 Hosier Lane, +61 3 9663 3038 When asked which restaurant is on their top list, the common denominator from our Melbournian friends somehow all distilled into one word – Movida. Even after ten years and a rampant expansion from a single restaurant into a culinary conglomerate with offshoots including MoVida Next Door, Aqui, and Paco’s Tacos, the original MoVida still remains golden. Started by Frank Camorra in a time when Spanish tapas suffered a backlash in Melbourne due to a few ill-established venues, MoVida won back the hearts and minds of diners, with its own brand of edgy, yet classically-rooted tapas. Tucked in graffiti covered cobblestone Hosier Lane, Movida is the type of place one could sit with a glass of wine while plucking away at a plate of rosy jamon before moving onwards to a table and tucking into something more substantial, like the slow-braised beef cheek on cauliflower purée. Signature plates such as the air-dried Wagyu with poached organic egg and truffle foam, swirled together in front of you, and then folded into the most delicious envelope, thanks to the wafer-thin beef, is simply rapturous. Although predictable, you’ll want to finish the meal with golden churro batons dipped in rich drinking chocolate. Trust us, you’ll thank us for the tip.
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The Grain Store, fennel sausage sweet corn rosti
IL SOLITO POSTO Shop 4, Basement, 111 Collins Street, +63 3 9654 4466 Il Solito Posto knows how to do Italian right. We first heard of the name when it was whispered to us by a nearby diner in Hobart, Tasmania, when she overheard our discussion on where to eat while in Melbourne. We were thankful for this clever bit of eavesdropping, since her recommendation was spot on. Located in a subbasement, Il Solito Posto literally translates to mean “the usual place”. True to its name, this is definitely a local favourite. The restaurant is divided into two parts, with the “engine” being the upstairs Cafeteria, a busy, fast-paced casual dining area, and the Trattoria in the basement draped in cosy lighting for more formal dining. The menu reads like a gastronomical journey built around comfort eating, full of Italian classics such as gooey slow-braised pork shoulder ragu, juicy meatballs over soft polenta, and fork-tender lamb simmered for hours in white wine.
CUMULUS 45 Flinders Lane, +61 3 9650 1445
MoVida, air-dried Wagyu with poached organic egg
THE FOOD NOMAD PICKS: Queen Vic Market (qvm.com.au) – Spanning across two city blocks, Queen Vic has been the heart of Melbourne for over a century. Artisanal craft vendors jostle with meat and vegetable purveyors for shoppers’ attention, and there’s even a Social Kitchen Cooking School for visitors to pick up a few culinary tips.
The brainchild of Chef and Restauranteur Andrew McConnell, who has a knack for opening up trendy eateries such as Cutler and Co, and Three, One, Two, the industrial-chic loft-like space on buzzy Flinders Lane has had its share of glowing critical acclaims. Designed by Andrew’s architect wife, Pascale, the space is all white-washed walls, high ceiling and plenty of natural light. It’s also a hard-working, versatile restaurant, that stays up for breakfast, lunch and dinner service, seven days a week. On our last visit, we perched on the white marble bar overlooking the amphitheatre-esque open kitchen, and sipped refreshingly crisp The Hills Cider while slathering thick cuts of house-made bread with creamy butter. The charcuterie list is extensive, so make sure to pluck through a plate before settling into the mains. We indulged in glossy succulent pork chop over charred fennel alongside vibrant green florets of the house-famous broccoli. Cumulus – this cloud certainly has a silver lining.
SEVEN SEEDS 114 Berkeley Street, Carlton, +61 3 9347 8664
Street Art – Almost like an outdoor museum of contemporary street art, the “exhibitions” here are constantly changing. Wander through Hosier and Rutledge Lane, or Caledonian and Union Lane to admire Melbourne’s famous Laneway psychedelic murals.
Wine Country – Swirl and sip while using fancy schmancy words like “terroir” and “minerality” when tasting these cool-climate wines at Yarra Valley. Just an hour’s drive from Melbourne, it’s time to get out the decanter!
www.afoodieworld.com // january 2015
“I love you like a fat kid loves cake” – Indulge your sweet tooth at the Dessert Concept Bar of the Adelphi Hotel with treats such as the Basil Garden with olive oil and honey ice cream, white chocolate cremeux and chocolate soil. Or satiate the booze hound with dessert cocktails like Flossie, a concoction of blood orange liqeur, sparkling wine and candy floss.
Seven Seeds is a love letter to the art of great coffee making. The name was inspired by the precious cargo of coffee seeds that Baba Budan once smuggled from Yemen to India during the 17th century, during a time when coffee cultivation was strictly confined to the Arabic world. This small rebellion, made coffee cultivation possible throughout the Americas, Asia and Africa. So it comes as no surprise that Seven Seeds takes coffee brewing quite seriously.The cavernous converted warehouse is a micro roaster, retailer and cafe.There’s a glass-enclosed coffee laboratory up front, a communal seating area against a backdrop of exposed brick walls, and temperaturecontrolled coffee vats at the back.The menu here is limited but sometimes simple is what you need. There’s Bircher muesli with toasted coconut, housemade crumpets with honeycomb butter and plenty of egg options to accompany that cup of Joe. Our favourite – the skillet of baked eggs in tangy tomato sauce with crumbled ricotta, mopped up with a generously buttered slice of rustic bread.
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recipes
VEGGIE delights
Cindy Lam of www.msfooddivision.com, a local company that promotes home cooking and healthy eating, demonstrates how to whip up vegetarian wonders using locally sourced ingredients at home
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SPICY GARLIC & SAGE PUMPKIN WITH HALLOUMI SALAD Servings: 1–2 persons Prep time: 5–10 mins Cooking time: 20–25 mins
Ingredients: • ½ medium sized pumpkin, seeded and sliced • small bunch sage • ½ chopped chilli, seeded and finely chopped • 2 garlic cloves, chopped • 100g halloumi cheese, sliced • 1 large bowl fresh arugula • extra-virgin olive oil Method: 1. Preheat oven at 200°C. Drizzle some oil on a baking tray, add the pumpkin, sage, chilli, and garlic and season. Roast for 20–25 minutes until the pumpkins turn golden brown. 2. Transfer the roasted vegetables to the plate of salad with haloumi. Season before serving.
SPINACH & LEEK TORTA DI RISO Servings: 6 pieces Prep time: 10–15 mins Cooking time: 35–40 mins
• • • • • • •
½ cup grated cheddar ½ cup grated pecorino ½ cup grated parmesan ½ tsp nutmeg powder ½ cayenne pepper powder 1 cup bread crumbs 3 eggs, whisked
Method: 1. Preheat a frying pan with a little oil on medium heat, cook leeks for 3 minutes until they turn translucent. Add chopped garlic and cook for another 1–2 minutes. Set aside. 2. In a large mixing bowl, add brown rice, chopped spinach, grated cheese (set a sprinkling aside for top), nutmeg, cayenne pepper, bread crumbs (set a sprinkling aside for top), eggs, and season. Mix well. 3. Add a drizzle of oil to a baking tray, transfer the mixture to the dish and even out the surface with a spatula. 4. Sprinkle with the rest of the grated cheese and breadcrumbs. 5. Set the oven at 180°C, bake for 35–40 minutes. Serve warm with a side of greens or as an appetiser.
facebook.com/foodiehk // january 2015
Ingredients: • 1–2 leeks, chopped • extra-virgin olive oil • 2–3 garlic cloves, finely chopped • 1½–2 bowls cooked brown rice or white rice • 1lb cooked spinach, drained, pat dried and chopped
Spinach & leek torta di riso
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recipes
Winter root vegetables, Chinese beans & barley soup
WINTER ROOT VEGETABLES, CHINESE BEANS & BARLEY SOUP Servings: 4 persons Prep time: 10 mins Cooking time: 50–60 mins
Ingredients: • extra-virgin olive oil • 1 onion, finely chopped • 2–3 garlic cloves, finely chopped • bunch rosemary leaves • bunch sage leaves • 1 leek, chopped • 2 carrots, chopped into chunks • 1 large potato, chopped into chunks • ½ medium size pumpkin, chopped into chunks • 1 bowl soaked overnight Chinese beans and barley • ¹/³ glass wine • 1½ L water • 1 vegetable stock tablet • 250g Chinese spinach Method: 1. Preheat a large saucepan with oil on medium heat. Cook the onion, garlic, 42
2.
rosemary, sage, leek, and carrots for 5 minutes. Add the potato, pumpkin, beans, barley, and white wine, stirring frequently, for another 5 minutes. Season with salt and pepper. Stir in water and vegetable stock and bring the pot to boil. Cover with a lid and simmer for 45–50 minutes until the beans and barley are tender. Add the spinach and season the soup with salt and pepper before serving.
ROASTED BRUSSELS SPROUTS & EGG SANDWICH WITH BAKED GREEN “FRIES” Servings: 2 persons Prep time: 5–10 mins Cooking time: 20–25 mins
Ingredients: • 150–200g Brussels sprouts, thinly sliced • ½ small red onion • 1 cup breadcrumbs • ½ cup grated pecorino/parmesan • 200g string beans, halved • 3 eggs
twitter.com/foodiehk // january 2015
Roasted Brussels sprouts & egg sandwich with baked green “fries�
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Simple lemon cake
• •
2 English muffins, toasted with a little bit of butter (optional) 2 slices Swiss cheese
Honey Mustard Dressing: • 1 tsp whole grain mustard • 1–2 tsp honey • 1 tbsp balsamic vinegar • 3–4 tbsp extra-virgin olive oil Lime Aioli: • 1 small garlic clove, finely chopped • 1–½ lime zest and juice • ½ cup mayonnaise Method: 1. Preheat the oven to 180–200°C. Roast Brussels sprouts and red onion for 10–15 minutes. Season with salt and pepper. After the vegetables are roasted, add a couple tablespoons of honey mustard dressing (adjust to your own taste) and set aside. 2. Mix breadcrumbs and grated cheese in a bowl. Season with salt and pepper. Coat the beans with 1 whisked egg and the breadcrumb mixture. Bake in the oven for about 20–25 minutes until golden brown. 3. Layer each English muffin with a slice of cheese, some roasted Brussels sprouts, one 44
egg, and a drop of lime aioli. Serve the delicious muffins with some baked green “fries”.
SIMPLE LEMON CAKE Servings: 8 pieces Prep time: 10 mins Cooking time: 60 mins
Ingredients: • 1 cup brown sugar • ½ cup butter, melted • 2 eggs, beaten • ¹/³ cup fresh lemon juice (extracted from 1½-2 fresh lemons) • ½ cup milk • ½ plain yoghurt • 1¾ cup flour • 1 tsp baking powder • pinch salt • 2 lemon zest Method: 1. Preheat the oven at 180°C. 2. Mix together brown sugar and butter. 3. Add eggs, lemon juice, milk, and yoghurt.
recipes
4.
5. 6.
In a large mixing bowl, add flour, salt and baking powder. Add the wet mixture to the mixing bowl. Mix well. Transfer the mixture to a baking tray. Sprinkle lemon zest on top and bake for about an hour.
APPLE & PEAR CHOCOLATE CRUMBLE Servings: 2 persons Prep time: 10 mins Cooking time: 15–20 mins
Method: 1. Preheat a small frying pan on medium low heat, caramelize the grated apple with white sugar, vanilla extract and ground cinnamon. Stir and cook
Apple & pear chocolate crumble
2.
3. 4. 5.
6.
for 3 minutes. Add the apple and pear chunks to the pan. Cook for another 8–10 minutes. Transfer the caramelized apple to a large ramekin or 2 small ones. Add a layer of chopped chocolate on top of the caramelized apples and pear. Preheat the oven at 200°C. In a large bowl, mix butter, flour, ground cinnamon, nutmeg and brown sugar together until small crumbs form. Mix in the oats cereal and transfer the crumbs to cover the ramekin. Bake 12–14 minutes. Best served warm.
facebook.com/foodiehk // january 2015
Ingredients: • 2 apples, 1- grated and 1chopped into small chunks • 1 pear, chopped into small chunks • 30–40g 70% dark chocolate, chopped • 1 tsp ground cinnamon, half for caramelizing and half for making the crumbs • ½ cup brown sugar • 2 tbsp butter, at room temperature • 1 pinch nutmeg • ½ cup all purpose flour • ½ cup honey oats & almond cereal • 2 tbsp white sugar • 1 tsp vanilla extract
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how to
...use up leftover cranberries If you find your holiday hamper runneth over with these fibrous orbs, here are some handy ways to re-enliven them throughout the New Year
PANCAKES
GRILLED CHEESE
Mix a scoop of your leftover/frozen cranberry sauce right into the batter for zingy pancakes. Also use as a topping instead of jam or syrup and sprinkle with pecans for an extra nutty kick.
Pair with Camembert and pear for a fruity and flavourful take on this classic sandwich.
BAKED BRIE
ICE CUBES
Pop a wheel in the oven topped with your leftover cran sauce and you’ll be an instant gourmet.
If you have fresh cranberries that never made it into a sauce, freeze them in ice cubes to make your next beverage berry tasty.
For more How To tips, visit www.afoodieworld.com 46
this month
on afoodieworld.com Web News
For up-to-date news on the newest openings and latest events, afoodieworld.com is your go-to guide to good taste in Hong Kong. This month we interviewed a lot of new food startups in fragrant harbour bringing in everything from Appalachia - who bring in apple butter from South Carolina, to a local home bakery called Sunday Bakeday. Our resident nutritionists gave us a killer homemade Nutella recipe, and we listed five of our favourite pizzas in Hong Kong. We also had a chat with Harlan Goldstein who has plucked up the courage to challenge celebrity chef Gordon Ramsay to a boxing match.
Online Features With the amount of steak restaurants popping up in Hong Kong, we took a few nights out to sample the fare on offer. We reviewed both Gaucho, an import from England focusing on Argentinian beef, and Le Relais d’Entrecôte, the pioneer of the Entrecôte movement, which is all about the steak frites. Each week our tech guru shares her tip on the latest and greatest food apps on the market, which is a real treat for the technological foodie, plus we had some delectable recipes straight from the queen of cooking; Nigella Lawson. Our favourite was the no-churn coffee ice cream!
Next Month in Foodie
DAILY UPDATED FOODIE NEWS
Missed the last issue? Read it online
Find out what’s happening in the dining scene and keep up to date with our daily news fare – new restaurant and bar openings, seasonal menu changes and special promotions!
facebook.com/foodiehk // january 2015
Exotic and delicious foods from East Africa with our Eat Ethio recipes that will have you mixing up adventurous meals in your home. We have the low down on the great new places for mid-range eating that won’t break the bank and we discover Chinese New Year foods from different regions around China. Don’t miss it! If you’re worried you will, you can always sign up for a subscription to have it delivered to your door, or read it online.
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chineasy food
Foodie’s kitchen scientist Kelly Yau experiments making recipes in her tiny, single-burner kitchen
HERBACEOUS CHICKEN STEAMED RICE ROLLS Enough for a light lunch or starter for 2 Prep time: 15 minutes Cooking time: 25 minutes
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Ingredients:
Spicy fish sauce:
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2 cloves garlic, sliced
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1 clove garlic, peeled
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5 shallots, sliced
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1 tbsp palm sugar (or honey)
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2 large handfuls of mushrooms (I used shitaki and oyster), sliced
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2 chillies (less if you prefer milder)
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3 tbsp fish sauce
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1 tbsp rice wine
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juice of 2 limes
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2 tbsp oyster sauce
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coriander
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1 bunch spring onions, finely chopped
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spring onion
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1 cooked chicken breast, shredded
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6–8 plain fresh rice rolls (called chong fun)
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1 bunch Thai basil
Method: 1 In a cool pan, add 2 tablespoons of oil and add the garlic, heat slowly until the garlic is golden. Remove from the pan and drain. 2 Fry the shallots and mushrooms until soft and add the rice wine and oyster sauce, frying until cooked. Stir in spring onions and chicken at the end to warm through. 3 Unroll the fresh rice rolls on a chopping board and line a row of Thai basil along an edge of the roll. Add a thin spoonful of the chicken mix on top of the basil leaves. 4 Fold in the sides towards the filling so it doesn’t fall out of the ends and carefully roll the rice roll over the filling until the end of the sheet. Set aside on a plate and continue until all the rolls have been used. 5 To make the sauce, put the garlic, palm sugar and chilli in a pestle and mortar and pound until it turns into a rough paste. Put in a bowl and add the fish sauce, lime juice, coriander and spring onion. I like to add 2 ice cubes to the sauce to dilute it a little and to make it cold. 6 Steam the rice rolls for 4–5 minutes until it’s translucent and serve topped with the crispy garlic and spicy sauce. KELLY’S TIP: • The filling can be changed to anything you like, try using tofu, carrots and mushrooms work well. To see more of Kelly’s fun food experiments, check out bit.ly/KellyYau
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