Martha Stewart’s
Heart of Asia
Martha Stewart’s Heart of Asia Graphic Communication Class Spring 2012 3050 Press, New York City
Contents 1 BEEF
17 PORK
61 LAMB
39 CHICKEN
83 FISH
MARTHA STEWART’S HEART OF ASIA DESIGNER: GAVIN LI
TYPEFACES: HELVETICA LT STD DEVELOPED IN 1957 BY MAX MIEDINGER WITH EDUARD HOFFMAN IN SWITZERLAND CREATED TO BE A NEUTRAL TYPEFACE TO BE CLEAR AND EASY TO READ GARAMOND DESIGNED BY JEAN JANNON WITH INSPIRATIONS FROM CLAUDE GARAMOND IN FRANCE THE TYPEFACE IS LEGABILE AND ELEGANT RELEASED 2012 THIS IS THE FIRST AND ONLY COPY
Malaysian Chicken Curry Who wants to pay for over-rated Malaysian food for their first date? No one, except your parents who are trying to be your matchmaker. Invite your date over, show off your skills in the delicate arts of cooking and do it with Chef Gordon Ramsey’s easy to make Malaysian Curry Chicken. It’s tastes so bloody delicious, your date will be crazy if they don’t go on a second date with you. FOR THE CHICKEN 1 kg Chicken Thighs 400 g Green Beans
40
1 2 3 4
Cinnamon Stick Onions Star Anise Kaffir Lime Leaves
1 tsp 2 tbsp 2 tbsp 2 tbsp 100 ml 400 ml
Palm Sugar Groundnut Oil Light Soy Sauce Fish Sauce Chicken Stock Coconut Milk
Coriander Leaves Sea Salt Grounded Black Pepper
FOR THE CURRY PASTE 3 4 4 5
Lemon Grass stalks Red Chillies Large Shallots Garlic Clover
1 tsp Ground Turmeric 2 tbsp Groundnut Oil
FOR THE COCONUT RICE 5 cm
Piece of Fresh Ginger
300 g Jasmine Rice 200 ml Coconut Milk
Pinch of Sea Salt
Ready...Set...Go! 1. To make the curry paste, put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. Trickle in a little groundnut oil and blend well. 2. To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften. 3. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
4. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
5. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.
Serve that dish, young Chef ! 41
Gavin Li Recipe Source: http://www.bbcgoodfood.com/recipes/6831/malaysian-chicken-curry Image Source: http://darmiracle.com/wp-content/uploads/2011/12/F_49_CurryChicken.jpg My design approach was to keep things a little elegant for Martha Stewart. I chose to border the sides with the green because it added more feeling to the pages. I originally did not want to add any pictures to the recipe because the curry type of red did not fit well with the green that I decided to go with. The description of the recipe was put in a dotted box to emphasize a seperation between the ingredients and the recipe title. For the ingredients, I put them into three columns and seperated them based based on what ingredients were used to make what type of food. On the next page, I played around on how the steps should be put on the page and ended up going traditional, down the page. I made the numbers of the steps bigger and easy to spot. I used Garamond for the any text that I wanted to grab the reader’s attention and the reading/ instructional text was Helvetica because the type is very legible for anyone.