SURVIVAL & PRESERVATION

SURVIVAL AND PRESERVATION Kingdom’s Documentation

Special thanks to Chef Sam, Chef Ram, Chef Jason Fraser, Chef Swathi, Chef Nurain, Chef Clement Bazin, Chef Tata, Chef Wei Qiang, Chef Theodore, Mr Alan, Chef Wilson, Chef Boon and Chef Nick Huang for helping us through this journey.

Your words of guidance and encouragement has showed us the path to success. Thank you all.

Team members:

Hillary Yap Ee Xuan | DIPB-100

Lee Shu Yi Vivian | DIPB-100

Lim Jia Xin Mabel | DIPB-100

Axel Fabianto Wijaya | DCA-103

Tan Jun Ming Jimmy | DCA-103

Introduction to Spice Odyssey

A spice war fought between the Dutch and the English in 1780 resulted in the English dominating the spice trade. With the establishment of an English East Indian Company Branch in Singapore in 1819, the country blossomed into one of the major spice trade ports of the world – as it still is today. Located at the Fort Canning Park is Singapore’s first spice garden. Started by Sir Stamford Raffles that dates back to 1822.

In order to capture the magic and power of the spices, students are given the opportunity to participate in the At-Sunrice unique event – The Spice Odyssey.

The Spice Odyssey will show how herbs and spices are intimately interwoven into the very fabric of life. The entire Spice Garden of Fort Canning Park is transformed into “Kingdoms”. Each kingdom focuses on a particular experiential aspect of the herbs and spices and is hosted by a G.I. Spice, the metaphysical manifestation of discovery.

| Main Spices

The word “spice” originated from the Latin word “species” [1]. According to U.S. Food and Drug Administration (FDA), spices are defined as “Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed.” [2]. Spices are from the dried part of plants, excluding the leaves, and added as flavoring or colouring to food [3]. For many years, spices have been part of our human history, highly valued for its myriad functionalities [4]. They were used for medicinal purposes, seasoning, religious rituals, burial rituals and aromatics. The overwhelming demand for spices led to the rise of international trade routes such as the Silk Road and eventually the discovery of the New World.

| Influences

Plants, seeds, and vegetables are used as spices to enhance the flavour of food. These include ingredients like lemon and lime juice as well as garlic, onion, cumin, cinnamon, and chillies. Spices have always held a unique influence in our cultures. They have been utilized as a source of medicine, to build ancient cemeteries, and as the foundation for major trading hubs around the globe. The taste of the entire meal was restored by adding herbs and spices to low-fat dishes. Herbs and spices can also be a helpful tool to increase dietary preferences in accordance with national recommendations.

| Anthropology

Spices were highly valued as an exotic item in the past, due to its origin from a faraway land. They used to be as valuable as gold, in contrary to now, where they are readily available in almost every supermarket. The spice trade had a significant influence in wars, new world discovery, and the rise and fall of civilizations. Spices were central to all important aspects of life — beauty (as perfume), health (as medicine), spiritual life (via their role in ritual), and, of course, sustenance (as a seasoning). From the regal orange pistils of saffron to the warm, woody bark that rendered cinnamon, they made food memorable and delicious.

You & I, Together, We are Tai Seng BlackBeard.

In the Survival and Preservation Kingdom, you will be a pirate onboard the majestic vessel, Tai Seng BlackBeard, journeying across the seven seas in search of legendary treasures.

When crossing the North Atlantic Ocean, you faced the worst storm ever. The sky darkened with lightning emblazing the sky. Rain poured furiously while your ship crew braved the storm. The last you saw was a gigantic wave that rose above the mast.

When you came around, you find yourself on a deserted island along with a few others. Relying on wits and the knowledge you have acquired from your journeys, leverage spices and natural resources to survive and preserve food for the harsh weather.

| Room Decor & Floor plan

We anticipated our Kingdom setup to adopt a rustic and grungy look. In order to achieve that with our limited budget, we handmade most of the props ourselves with easy-to-use materials. Although the process was a little time consuming, it was lots of fun!

Sprawled across the room were a few iconic items such as the Treasure Chest, which housed our welcome gift, our Pirate Flag with the name “Tai Seng BlackBeard” painted on it, a Captain’s wheel suspended on the podium makeshift into a mini ship deck, a Ship Sail that was positioned behind the ship deck and last but not least, a handwritten Menu designed to resemble a wooden plank. Kudos to Hillary & Vivian for contributing to most of the witty ideas!

We were exhilarated at the final turn out of the room setup. The lights were dimmed to create a mystical aura, accompanied with an audio visualization of roaring seas in the background.

Our Kingdom’s Floorplan in Classroom 3

Drafts of Tai Seng Black Beard Logo

Finalised Tai Seng Black Beard Logo

Crab in the Forest

Shrimp on the Rock

Yo Ho Ho! Soy Mate!

Tiara island

Rororoya Boat!

WELCOME DRINK

| Pirate’s Punch

Our welcome drink is an improvised version of the popular Pirates Punch. We used Rum as the alcohol base, coupled with Pineapple, Orange and Cranberry juices. With a single sip, the refreshing coolness transports one to the sunny beach on a tropical island.

Recipe

750ml Barcardi Rum

300ml Hazelnut Liquor

2L Pineapple Juice

2L Orange Juice

2L Cranberry Juice

Method:

1. In a large pitcher, combine Cranberry juice, Orange juice, Pineapple juice, Rum, and Hazelnut liquor. Chill until serving time.

2. To serve, have ice, glasses, and garnishes (pineapple wedges, orange slices) on hand so guests can help themselves.

*We also made a non-alcoholic batch for our younger audiences to enjoy.

| Crab in the Forest

Considering the theme of our Kingdom, our means of survival includes fishing for seafood and scavenging for ingredients found on the island. My dish includes crab meat tossed in a handmade curry sauce, wrapped in a pepper leaf and garnished with green mango, lime, chili padi and red onion.

Jimmy Tan

Photo of the final product

Recipe

A. Crab Curry Rempah

320g Dried Chilli Paste

100g Red Chilli Padi

672g Galangal

560g Lemongrass

240g Garlic

200g Turmeric Paste

160g Ginger

160g Belachan

4Litres Water

Method:

1. Blend all into a paste. Add some water if necessary.

2. Transfer mixture into a pot and bring to a boil.

3. Simmer until Crab Curry Rempah is dry without any raw taste.

B. Crab Curry Sauce

2kg Rempah

1Litre Water

800g Lime Dressing (Sweetened)

300g Fish Sauce

100g Suagr

18g Salt

25Nos Kaffir Lime Leaves

4KG Kara Coconut Milk

Method:

1. Mix everything together.

2. Trasnfer into a pot and boil till Rempah is dissolved.

Sketch of Crab in the Forest

C. Crab Curry

4Can x 454g Canned Crab Lump

320g Red Onion

160g Chives

120g Lemongrass

600g Crab Curry

20g Lime Dressing (Sweetened)

100g Red Chilli Padi (Garnish)

100g Red Onion (Garnish)

300g Lime (Garnish)

Method:

1. Mix all together.

| Shrimp on the Rock

I developed this dish in context of our Kingdom. We are pirates stranded on an island and had to survive solely on food found in the sea or on the island. The base of my dish is a crunchy Yorkshire pudding, made to resemble a rock. It is topped with spiced shrimps and raw organic greens.

Axel Wijaya

Photo of the final product

Recipe

Guacamole

Avocado (8 whole)

Red onion (4) Onion (3)

Lime (6 whole)

Tomato (6 whole)

Coriander (6 string) Green chilli (6 no.)

Blackened Shrimp

Shrimp (80 pcs)

Smoked paprika (15 tbsp)

Onion powder (10 tsp)

Garlic powder (15 tsp)

Thyme (5 tsp)

Oregano (5 tsp)

Cayenne pepper (5 tsp)

Black pepper crushed (5 tsp)

Kosher Salt (10 tbsp)

Method

Guacamole:

1. Cut red onion, onion, tomato into small dices

2. Chopped Coriander and green chilli into small slice

3. Mashed Avocado and mix all the ingredient together and add salt along with the lime juice to taste.

Blackened Shrimp

1. De-vein, clean all the shrimp and cut into butterfly

2. Mix all the dry spices in one bowl and marinate the shrimp with oil

3. Marinate for several hours and baked 160’c for 5 mins Deshell the prawn and slow cook the shell with oil to cover up the shrimp shell to become prawn oil.

Charcoal Yorkshire

Pudding

Egg (20 nos, 10 without yolk) Milk (800 ml)

Plain Flour (800 g) Salt (20g)

Charcoal Powder (35g)

Shrimp Oil (7 tbsp)

Thyme (20g) Sugar (30g)

Charcoal Yorkshire pudding

1. Cracked 20 eggs in a big bowl and 10 without yolk

2. Pour 800 ml of the milk and slowly whisk, add on the 800g of flour and sieves Slowly whisk until all the ingredient mix up together

3. Add on salt, sugar, thyme, shrimp oil and charcoal powder and mix well before bake

4. Preheat oven to 190’c with baking tray inside before baking the yorkshire pudding

5. Bake the yorkshire pudding for 22mins

| Yo Ho Ho! Soy Mate!

Firstly, the dessert name is inspired by a combination of the pirate lingo “Yo Ho Ho!”, which is an expression to grab someone’s attention and the main component of my dessert, soya bean.

I developed the idea for my dessert after researching on dietary needs of pirates. Pirates are often on extended voyages at sea and survive on a minimal diet of dried goods such as beans and nuts, or food preserves with spices. As a result, they are susceptible to a disease called Scurvy, caused by vitamin deficiency [5]. Building on this, I decided to focus my dessert on these three main ingredients – soya beans, pistachio nuts and pear paired with clove. Personally, I am a fan of soya bean milk and pistachio. My intention was simply to develop a dessert which incorporates elements which I love to share this joy with others.

Soya bean milk was used in place of cow’s milk to create a Soya Bavarian mousse, which made up the body of my dessert. It is layered with a pear compote paired with clove to bring out the mild flavour of pears. I mixed caramelized pistachio nuts with Kinako crumble to enhance the colour, add a crunch and give the dish an earthy taste. Lastly, it is garnished with a chocolate seashell, chocolate crispearl and dill leaf to complement the theme of our Kingdom.

Photo of Yo Ho Ho! Soy Mate! final product

Recipe

Soya Bavarian Mousse (14g each)

24 pc Gelatin Sheets

12 no. Egg Yolk

270g Granulated White Sugar

1.8kg F&N NutriSoy, unsweetened

1020g Freshly Squeezed Soya Milk

120g Maple Syrup

2 Tbsp Vanilla Extract

Method

1. Bloom gelatin sheets in iced water for at least 5 minutes.

2. Whisk egg yolks and sugar together.

3. Boil soya milk in saucepan over medium heat till steaming.

4. Temper egg mixture with 1/3 of warm soya milk. Return the tempered mixture to the saucepan and heat the mixture till 82°C, while stirring with a rubber spatula.

5. Remove from heat. Sieve into an iced bath to reduce temperature to about 50°C.

6. Squeeze dry gelatin sheets. Mix into the mixture and set aside to cool.

7. Hand blend the fresh soya milk, maple syrup and vanilla extract till smooth.

8. Add in the soya anglaise and hand blend to combine.

9. Pour into molds and chill to set.

Pear compote (7g each)

3 nos. Corella pear, juice

3 nos Corella pear, diced

15g Maple syrup

25g Granulated white sugar

3g Pectin NH

7g Freshly squeezed lemon juice

15g Vanilla Extract

0.9g Clove powder

0.6g Salt

Method

1. Cook the pear juice, maple syrup, sugar, pectin, lemon juice, vanilla extract, clove powder and salt in a saucepan on medium heat. Allow it to boil for 1 minute.

2. Reduce to low heat. Stir in the diced pear. If the diced pears are too crunchy, continue to cook till it soften slightly, yet retain the crunchiness slightly. If the diced pears are too soft, turn off the heat before stirring them in.

Kinako Pistachio Crumble (2g each)

Caramelized Pistachios

70g Wildflower Honey

2.5 tsp President Unsalted butter, melted

2.5 tsp Vanilla Extract

125g Raw Pistachio nuts

0.8g Salt

Method

1. Mix all ingredients together until the nuts are well-coated.

2. Spread on a baking tray lined with patchment paper.

3. Bake at 160°C for 10 minutes or until honey caramelized.

4. Blitz nuts in a robocoupe to get a size similar to that of diced nuts.

Kinako Crumble

70g Kinako Powder, sifted

140g Plain flour, sifted

105g Granulated white sugar

105g President Unsalted butter, cold

Method

1. Whisk together kinako powder, flour and sugar.

2. Cut butter into dry ingredients and rubin to get a crumble.

3. Bake at 160°C for 10-12 minutes, until golden brown.

4. Spread desired amount of crumble on mousse.

5. Sprinkle desired amount of diced pistachios on crumble.

Pistachio Mousseline Cream (1g each)

Pastry Cream

125g Milk

31g Granulated white sugar

25g Egg yolk

7.5g Cake flour, sifted

7.5g Corn starch, sifted

Method

1. Bring to boil, milk and ½ sugar in a saucepan on medium heat. Stir with rubber spatula.

2. Whisk together egg yolk, other ½ sugar, cake flour and corn starch.

3. Temper egg mixture with 1/3 milk mixture. Return the mixture back to the saucepan. Continue whisking until first bubble.

4. Spread on clingwrap and seal it. Allow to cool in chiller.

Mousseline Cream

125g Pastry Cream

37.5 Pistachio paste

50g President Unsalted butter, softened

1. Whip butter in mixing bowl till smooth. Add cooled pastry cream in batches. Make sure pastry cream is well incorporated before adding the next batch.

2. Add pistachio paste and beat till fluffy.

Chocolate Seashells

600g Valrhona Ivoire White chocolate

48g Cocoa butter

Optional Pearl powder, silver Method

1. Melt cocoa butter and white chocolate of 10-20 seconds intervals in the microwave oven. Measure the temperature frequently to make sure it reaches 40-45°C.

2. Tempering: Pour 2/3 of the chocolate on a tabletop. Bring the temperature down to 28°C. Return the chocolate on the tabletop back into the bowl with 1/3 chocolate. Measure the temperature. Make sure it is at a working temperature of 30-31°C.

3. Pour the chocolate on desired molds. Overturn on a wired rack to remove excess chocolate. Scrap to remove excess chocolate on mold. Allow it to set at room temperature (27-28°C).

4. Repeat step 3 for a second layer.

5. Allow it to set.

6. Unmold chocolate seashells.

7. Brush on pearl powder (optional).

| Tiara island

Tiara Island is a flourless sponge cake modified from an opera cake and a tiramisu cake. My main components are chocolate and coffee. I added a glutenfree dark chocolate crumble at the base of the cake to create a visual representation of sand on a beach. The name “Tiara” is inspired by a wordplay of “Tiramisu”. It also matches the shine from the glaze.

Mabel Lim

Photo of the final product

Recipe

Flourless Sponge

Yolks - 473g

Gluten-Free Crumble with Crunchy

Dark Chocolate (Gluten-Free Crumble)

Castor sugar - 390g Whites - 708g

[1]

[2] Castor sugar - 390g

Cocoa powder (Sifted) - 243g Coffee powder 60g + Water 120g

1. Whip yolks with sugar [1] till pale and fluffy.

2. Whip whites with sugar [2] till hard peak.

3. Fold the yolk mixture into meringue to lighten the batter.

4. Add in coffee mixture and fold well.

5. Fold in cocoa powder until no clumps.

6. Pour into 4 baking trays and bake it at 180C for 14 mins.

7. Flip it upside down immediately when time is up.

Mascarpone Cream

Yolks - 293g

Gelatin sheet - 15pcs Cream 105g + Rosemary 3g + Thyme 5g Whipped cream - 900g Mascarpone cream - 1005g

Castor sugar 488g + Water 225g

1. In a pot, boil caster sugar & water together till 118C. Simultaneously, whip yolks till pale.

2. Using bombe method, slow down the speed of the mixer containing yolk and pour sugar syrup slowly at the side of the bowl.

3. Turn the mixer back to medium high speed and let the mixture cool down. Add in room temperature mascarpone and mix at low speed.

4. Warm the liquid cream with rosemary and herbs, then sieve it and add in gelatin sheets.

5. Pour the infused liquid cream with gelatin sheets into the mixture and turn the mixer back to medium-low speed.

6. Fold in whipped cream and chill it.

Unsalted butter - 210g

Almond grounds , Fine - 240g Rice flour - 129g

Corn starch - 69g Fine sea salt - 3g

1. Put all ingredients into a robot coupe and blend it till fine crumbles.

2. Spread it on a baking tray and bake at 170C for 12 mins or till golden brown.

Crunchy Dark Chocolate (Gluten-Free Crumble) Valrhona guanaja [70%] -260g Valrhona ivoire [35%] - 120g

Cocoa nibs - 75g Fulletine - 30g

1. Bain-Marie all chocolates together in a bowl.

2. Add in gluten-free crumble, cocoa nibs and fulletine.

3. Fold well.

4. Divide into 2.

5. Pour into 2 acetate sheets and roll it out. Put it onto an acrylic board and blast freeze.

6. Freeze it overnight.

Dark Cocoa Glaze

Water - 250g

Castor sugar - 370g

Dark cocoa powder - 75g Valrhona guanaja [70%] - 75g

Apricot glaze - 400g Neutral mirror glaze - 150g Gelatin - 10 pcs

1. Boil sugar, water and cocoa powder together.

2. Add in guanaja till fully dissolved.

3. Add in gelatin and continue to whisk it.

4. Add in apricot and neutral mirror glaze and continue to boil until fully dissolved.

5. Pour into a container and contact cling wrap. Chill overnight.

Photo of Rororoya Boat! final product

| Rororoya Boat!

Obviously, shipwrecks represent a tragedy, the loss of life, property or both. However shipwrecks can also be dazzlingly beautiful. Though the end of the ship’s voyage, the wreckage in turn gives way to another new beginning for the creatures who will then find new homes amongst the ruins underneath the sea. To reflect this bittersweetness in my dessert, literally, I experimented with different textures of dark chocolate using the various percentage available from Valrhona. Settling with The 66% Caraibe to go with the smokysweet notes of Rum and tanginess from an Orange Fruit. To resonate with the entire room’s decor of a Shipwreck, the tart is ultimately shaped into a mini ship.

Hillary Yap

Recipe

Sweet Tart Dough

Plain Flour - 835g Icing Sugar - 245g Sugar - 70g Almond powder - 100g Butter - 500g Whole Eggs - 165g Salt - 2g

Method

1. In a mixing bowl, place the softened butter in first, followed by all the dry ingredients.

2. Mix (paddle) till well combined before adding eggs gradually. Stop when mixture comes together to form a dough.

3. Frisage on table top to ensure there is no butter chunks.

4. Use Dough sheeter to flatten dough out until 2mm, Cling wrap and store in chiller. Rest for at least an hour.

5. Lay each cut out dough into boat shape mould, trim off edges and send to freeze.

6. Bake at 160 °C for 6 mins.

7. When cooled, unmould to egg wash & bake for another 8 mins.

Candied Orange Oranges - 10 no. Sugar - 500g Water - 250g

Method

1. Remove stems from oranges if any, then skin off the oranges. Segment the flesh out excluding all rinds.

2. Bring to boil water and sugar.

3. Simmer orange segments in this syrup till soft and tender.

4. Set aside to chill then store in chiller in airtight container.

Orange Caramel

Liquid Cream - 240g Orange zest - 10g Sugar - 312g Butter - 200g

Method

1. Heat cream and orange zest , set it aside.

2. Caramelize sugar before stirring in the warm cream mixture. Becareful: Hot steam & aggressive bubbling might occur.

3. Stir in butter until well combined.

4, Hand blend till smooth & transfer into piping bag.

Rum Frangipane

Unsalted butter - 200g

Sugar - 200g

Superfine ground almonds - 200g

Large eggs - 200g

Dark Rum - 25g Orange Zest - 20g Candied Orange

Method

1. In a mixer with paddle attachment, cream the Butter, Sugar & Almonds.

2. Gradually mix in the eggs then add in Dark Rum & Orange zest and mix well.

3. Transfer into piping bag, store in chiller.

4. Pipe Frangipane into tart shell, lay the candied oranges.

5. Bake at 170 °C for 10 mins.

Crispy Praline

41% Milk Chocolate - 170g Hazelnut paste - 400g Feuilletine flakes - 300g

Method

1. Melt Milk chocolate until fully liquid.

2. Add in Hazelnut paste and Feuilletine flakes, stir with a spatula till well mixed.

Super Dark Cremeux

Caraibe (66%) - 260g Milk - 220g

Liquid Cream - 220g Yolks - 72g Sugar - 60g Cointreau - 30g

Method

1. Melt the chocolate.

2. Whisk Sugar & Eggs, set aside.

3. Make Creme Anglaise.

4. Put Mixture back on heat until 82°C (Do not exceed 85°C!) * Repeat until desired thickness. * Strain if needed.

5. Pour mix into chocolate & let it sit for a minute.

6. Whisk the Cremeux until chocolate is fully melted. Let it cool to 25°C before adding Cointreau then hand blend until smooth & shiny.

7. Transfer into piping bag, let it sit for at least 3 hours.

| Initial Concept

After going thru the first trial and several consultations with different Chefs, there were a few pointers that drove me to kill this idea.

Firstly, the components of the Tart itself are not complimenting each other because the texture of a Bavaroise and Chantilly is pretty similar. Next, the bubble sugar & blue pearl swipe serves no purpose other than aesthetics hence it’s not advisable to execute. Lastly, it came to my attention that another group member was already focusing on a coffeeflavored dessert.

| Breakdown of our Costing

| Crab in the Forest Cost per portion $0.82

| Shrimp on the Rock Cost per portion $0.29

| Application of relevant spices/herbs in the dish

Clove

Cloves are dried flowers buds of the clove tree, native to the Maluku Islands of Indonesia. Due to its resemblance to a nail, the “Clove” was named after the word “clavus”, which is Latin for “nail” [6] .

Its uses ranges from a breath freshener in the early 200 BCE to a popular spice known for its role in food preservation, flavor and medicine today [7]. It is a sweet and aromatic spice.

Clove was paired with pear in the preparation of the pear compote. As a warm spice, it has an affinity to pears. When added sparingly, it enhances the mild flavour of pears by introducing a slight note of sweetness and aroma.

Galangal

Galangal root is a spice native to Southern Asia. It’s closely related to ginger and turmeric and has been used in Ayurvedic and traditional Chinese medicine for centuries. The word galangal refers to the root of several plants of the Zingiberaceae family. Lesser galangal, or Alpinia officinarum, is most commonly used. Similarly to ginger and turmeric, galangal can be eaten fresh or cooked and is a popular addition to many Chinese, Indonesian, Malaysian, and Thai dishes

Cloves

Galangal

Jimmy

Good Afternoon, Ladies and Gentlemen, my name is Jun Ming and I am from the kingdom, Survival and Preservation. The name of my dish is Crab in the Forest and this dish is mainly linked to the environment of our situation right now. We are a bunch of pirates stranded on an island and can only rely on seafood and raw ingredients to survive. Hence, my dish consists of Crab coated with my own special curry sauce and wrapped with edible raw pepper leaves and paired with green mango. Lastly garnish with lime, red onion and red chili padi.

Axel

Jimmy Tan

Good Afternoon ladies and gentlemen, my name is Axel and I’m from Survival and Preservation Kingdom. The name of the dish that i’m cooking today is “Shrimp on the Rock”. Reason why I chose this dish is because of the context of our kingdom. We are a group of pirates who are stranded on an island and can only survive by eating the food that we haunt ourselves from the sea and the forest. So as you can see my base here is a charcoal yorkshire pudding which resembles the rock with shrimp cooking on top of it with some raw organic greens on top that we can dig from the plant there.

Vivian

Axel Wijaya

Aaarrrggghhh! Hi everyone! My name is Vivian. My dish name is Yo Ho Ho! Soy mate! Pirates at sea often rely on nuts, and dried goods for food, plus we are stranded on a tropical island. With that, the 3 main ingredients of my dish are soya beans, pistachio nuts and spiced pear.

Vivian Lee

Mabel

Good Afternoon, Ladies and Gentlemen, my name is Mabel and i’m from the kingdom, Survival and Preservation. The name of my dish is called Tiara Island. As previously mentioned, we are pirates stranded on an island, so I use ingredients like coffee, chocolate and herbs that can be found easily on an island. It is a flourless tiramisu cake with mascarpone cream, infused with rosemary and thyme and for the last layer of the cake it is a gluten free crunchy dark chocolate to represent the sand on the island.

Mabel Lim

Hillary

Ahoy! I’ve made lil boats for ya and they’re called Rororoya Boat! The layers of these tarts consist of Rum Frangipane with candied orange segments at the very bottom, then a thin citrusy caramel followed by some crispy praline, lastly topped off with a super dark cremeux that has cointreau added to compliment the 66% dark chocolate. Enjoy!

Hillary Yap

Glossary

Bavarian mousse | A light and airy mousse with milk thickened with eggs and set with gelatin.

Belachan | Made from finely crush shrimp and mixed with salt, and then ferment for a few days

Cremeux | A classic French cream that has an incredibly silky texture and intense chocolate flavour.

Galangal | A spice closely related to ginger and turmeric

Guacamole | Avocado-based dip or spread

Kinako powder| Roasted soy bean powder.

Rempah |A paste of spices which imparts an intense flavour to a dish

Temper | Slowly bring up the temperature of an ingredient sensitive to heat, such as eggs or milk, to prevent it from curdling or cooking too fast.

From Left to Right: Hillary Yap Ee Xuan, Lee Shu Yi Vivian, Lim Jia Xin Mabel, Tan Jun Ming, Axel Fabianto Wijaya

References

[1] Shabahang, Mehrdad. (2007) ‘Did you know exchange spices along silk roads’, Unesco. https://en.unesco.org/silkroad/content/did-you-knowexchange-spices-along-silk-roads

[2] Office of Regulatory Affairs. (1980) ‘Compliance Policy Guide Sec 525.750 Spices’, FDA U.S. Food and Drugs, Final. ‘https://www.fda.gov/regulatoryinformation/search-fda-guidance-documents/cpg-sec-525750-spicesdefinitions#:~:text=SPICES%20%2D%20General%20Definition%20%2D%20 Aromatic%20vegetable,flavoring%20principle%20has%20been%20removed.

[3] Meriam Webster. (2022) ‘Spice’, Wikipedia. https://en.wikipedia.org/wiki/ Spice#:~:text=A%20spice%20is%20a%20seed,flavoring%20or%20as%20a%20 garnish.

[4] Duke, J.A. (Ed.). (2002). ‘CRC Handbook of Medicinal Spices (1st ed.)’. CRC Press. https://doi.org/10.1201/9781420040487 https://www.taylorfrancis.com/ books/mono/10.1201/9781420040487/crc-handbook-medicinal-spices-jamesduke file:///Users/vivian/Downloads/9780429126567_previewpdf.pdf

[5] https://www.foodunfolded.com/article/food-on-ships-secrets-topreserving-food

[6] https://www.medicalnewstoday.com/ articles/320768#:~:text=Originating%20in%20Indonesia%2C%20cloves%20 are,resembles%20that%20of%20a%20nail.

[7] Britannica, The Editors of Encyclopedia. (2022) ‘clove’, Encyclopedia Britannica, https://www.britannica.com/plant/clove

[8] (2002) ‘Clove’, World Spice Merchant. Image: https://www.worldspice.com/spices/cloves; Retrieved on 20 Sep 2022

[9] Ulrich Verderber, Liesl. (2020) ‘Why Spice Are WAY More Than the Spice of Life!’ Goodness Exchange, Arts & Culture World. https://goodness-exchange.com/spices-food-culture-antibacterial/

[10] https://pubmed.ncbi.nlm.nih.gov/24769295/