MAGAZINE
5 MIND
BLOWING RECIPES LATEST EQUIPMENT HEALTHY EATING TIPS
Issue 1# Rm 7.00 For sale in Peninsular Malaysia only
EDITORIAL
Hi, first of all i would like to thanks all the people who encourage me in the making of this food magazine. this magazine would not finished without all of your’s help. thank you so much again. I choose food as my main is is besause i have so much passion in food. If I am not in Multimedia, maybe I will be learning culinary. This magazine give you everyhing, from healthy eating tips to the latest of the top chef recepies. hope you enjoy reading this magazine. - Sharifah Nor Atiqah
My name is Muhammad Izzat Bin Ali. I was born on 2nd of March 1990 at Alor Star, Kedah. I was studying at Kolej Poly Tech Mara (Ipoh Campus) taking Diploma in Multimedia. After finish my diploma, I further my study at University Kuala Lumpur (City Campus) taking Bachelor in Multimedia Design. My current plan is become an Instructional Designer as good as possible. I also hope I become a good photographer. Nothing else to share, just this little bit of me.
CONTENTS Tips Chef Highlight Restaurant Review
Equipment Recepi of the Month Celebrity Chef
1 2 4
7 8 10
Books Healthy Recipe
12 13 15
SUPERMAN BATMAN BOMBERMAN SANDMAN SPIDERMAN AQUAMAN IRONMAN WHO WILL JOIN THE RANK?
MINI COUNTRYMAN. READY TO GETAWAY?
Mistake 1: You Didn’t Read the Recipe Through Before You Started Cooking Reading a recipe is like looking at a map before going on a trip. It’s the best way to make sure your meal is successful. Mistake 3: You Cooked Pasta in a Small Pot and Ended Up With a Pile of Gummy Noodles When food is added to a boiling pot, it immediately lowers the temperature of the water
Common
Mistake 5: Using Dried Herbs in a Recipe in Place of Fresh Ones Resulted in a Heavily Overseasoned Dinner . The problem is that some herbs, like basil and parsley, lose some of their flavor when dried
1 Mistake 2: You Didn’t Preheat the Pan, and Your Fish Fillets Turned Out Soggy The cooking surface has to be hot enough to seal in the juices and brown the food. Mistake 4: You Sautéed Wet Greens The excess water on leaves in a hot pan creates steam, leaving spinach that’s stewed and mushy rather than bright and tender Mistake 6: You Fried Food in Oil That Wasn’t Hot Enough Whether you’re panfrying or deep-frying, food will absorb too much oil and become heavy and greasy if the oil is below 350° F.
Mistake In Cooking
2 Restaurants: • Amis (Philadelphia) • Osteria (Philadelphia) • Vetri (Philadelphia) Website: www.vetriristorante.com Marc Vetri Stats: Born In: Philadelphia, Pennsylvania, 1966 Training: Working in restaurants since age 15, no formal schooling for cooking Mentors/Influences: Odorico Pinato, Bergamo, Italy First Restaurant Job: Summer 1982, Downbeach Deli in Margate, New Jersey Signature Style: Italian Defining Culinary Moment: Moving to Italy in 1994. Favorite Food/Ingredient: Artichokes and flour
CHEF
Highlight
3 Interview with chef
Marc
Vetri I’m sure you must have to come up with new recipes every week for specials or just to change the menu around for what’s available. Is there a process you go through to come up with these recipes and how often do they just not work out like you expected them to? We have just as many failures as we have creative new dishes. Again, it’s about trial and error. It’s about shooting ideas off of one another in the kitchen and playing with ingredients. Vetri is like a cooks wonderland. I think we play and create here more than in any other kitchen in the world. It really is fun. What are your favorite cookbooks that you have learned from and would recommend every home cook own and why? My favourite is a book in Italian, it’s like the bible. Every home in Italy has one, if you can translate, you should have it. It is simply the best book on the planet. Period! “Le Ricette Regionali Italiane.” Then there are a lot of others, but the recent ones that I love and that are accessible for home cooks are all of the River Cottage cookbooks and the A16
Food and Wine cookbook. Also, Martha rocks. Her cookbooks are so great, the recipes always work. How did you become involved with the Celebrity Chef Tour dinner at the City Club of Washington Columbia Square on April 25th, and what motivated you to participate? I try to support the beard house when I can. They have helped me promote my restaurants and they give up and coming chefs a great venue to showcase their talents. It’s really a worthy foundation and I like to help when i can. How different is it to learn to cook as an apprentice in Italy compared to someone learning how to cook in the US? You’re involved in everything there, you are immersed in it, it is your life, here, it can just be your job. Thank you Marc for doing this interview. I appreciate your candid answers and look forward to seeing you at the Great Chefs Event in June. Thanks for the sponsorship!!!
4 165 Jalan Ampang Kuala Lumpur, Federal Territory of Kuala Lumpur 03-2161-1111
INTER
CONTINENTAL
RESTAURANT Price: Adult (food only): RM120++ Adult (including free flow sparkling wine, house wines, beer): RM198++ Child (6-12 years): RM60++ Business Hours: Sunday Brunch served: 12pm-3pm Weekday opening hours: 6am-10 .30am, 12.30pm-2.30pm, 7pm-10.30pm Saturday High Tea: 12pm-4pm
5 No one wants to get the pans out and cook on a lazy Sunday lunchtime, and now the InterContinental has provided the perfect excuse for treating the whole family to a brunch that will keep their palates tickled all afternoon. The Sparkalite Sunday Brunch at the hotel’s buffet outlet, Serena Brasserie, started on 3 September and is a great opportunity for the hotel’s new Executive Chef to bring some tastes from his home land to the capital. Chef Darrell J. O’Neill may have been trotting the world for more than a decade, but he never forgets his Aussie roots, and his Sunday spread will appeal to anyone who hankers for the comfort food and lazy lifestyle of Australia. Bruce’s Australian Barbeque stall is a sensory treat, and piles of meat await the nod of a customer before being thrown onto the grill to sizzle and spit. While lobster and huge prawns can be grilled to order, seafood lovers will surely be tempted towards the vast array of fresh oysters, mussels, lobster, crab, and prawns that glisten on ice nearby. The comfort food theme continues to the “Build Your Own Burger” station, where diners load beef or chicken satay sliders with tangy toppings, and brunch would not be complete without the humble egg; kids (or big kids) will enjoy creating their own “egg buddy” from a spread of soft rolls and toppings. My heart was lost to the roast lamb that glistened under the carving knife, and the succulent meat, joined on my plate by roast potatoes, Yorkshire pudding and some soft, roasted vegetables, was divine.
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Latest Equipment :
Multi
Cooker
Versatile 3-in-1 Electric Multi-Cooker: 1. High and low pressure cooking function 2. Rice cooking function 3. High and low slow cooking function “Warm” and “Brown” functions for added convenience Comes with a 6 qt. removable pot. Pot is dishwasher safe and is non-stick coated for easy cleanup Flexible programming for up to 9.5 hours Programmable delay-timer for up to 8 hours Self-locking lid and automatic pressure release setting for your convenience The lid will not open while there’s pressure inside the cooker for safety Two independent pressure control valves and anti-overheating protection for added security LED screen with soft-touch control buttons Brushed stainless steel exterior Requires regular 110V household power Contact/ online order: www.fagoramerica.com
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Recipe
OF THE MONTH
Ingredients o 1 cup feta cheese o 200g spinach leaves o 1/2 tsp crushed black pepper o 1/2 tsp crushed cumin o 1/2 tsp lemon juice o 1 packet popiah skin o Enough oil to fry Method Crumble feta cheese with a fork. Wash and chop spinach, blanch it in hot water for 5 minutes and drain. Mix cheese, spinach, black pepper, cumin, and lemon juice well. Place popiah skin onto a barely damp dish towel. Place 1 tsp of filling and roll it slowly. Brush with a little water on popiah skin and continue rolling to make a neat folding. Deep-fry until golden brown and serve.
SPINACH
CHEESE
ROLLS
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Celebrities chef
Jamie
Oliver
James Trevor “Jamie” Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver’s speciality is Italian cuisine, although he has a broad international repertoire.
His first job was as a pastry chef at Antonio Carluccio’s Neal’s Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his ‘mentor’ Gennaro Contaldo.Oliver then moved to The River Café, Fulham, as a sous chef. It was there that he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, “Christmas at the River Cafe”. That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the UK.That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.
In 2005, he initiated a campaign called “Feed Me Better” in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the “Most Inspiring Political Figure of 2005,” according to a Channel 4 News annual viewer poll. His emphasis on cooking healthily continued as he created Jamie’s Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver’s Food Revolution (2010– 2011), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food..In June 2008 he launched Jamie’s Italian, his very first high-street business venture[clarification needed] in Oxford, England.It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.In December 2009, Oliver received the 2010 TED Prize.
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12
Diana Henry’s previ books have won her ous accolades and d Named cookery wri the year 2007 and 2 the Guild of Food W she writes for nume publications, with e of her new book mo cently published in Sunday Telegraph. The outdoor meat season will soon be upon us, and Stéphane Reynaud’s book ‘Barbecue’ offers some charcoalfuelled inspiration for those looking to avoid the clichés. The French chef mixes pork fillets with pistachio pesto, beef skewers with figs and saké, and threads monkfish on rosemary stalks.
LATEST
Books
On the other hand, the book’s mouthwatering photography will appeal to many – it stirred my deepest caveman instincts. The perfect book for the Fred or Wilma Flintstone in your life.
This accessible book sises the importanc ing more care with t you choose to cook, the plentiful into so thing to savour. Tem illustrated with Jona Lovekin’s photograp
ious r numerdevotees. iter of 2009 by Writers, erous extracts ost reThe
k emphace of takthe food , turning omemptingly athan phy,
The book is more than just a collection of recipes – there’s a great deal of autobiographical material from the welltravelled Gordon. Turkey, Japan, Spain and Malaysia/ Singapore are covered in most detail. Gordon’s a master at pulling together strands from various cuisines and weaving them into something that tastes and looks marvellous, but which never lapses into outlandishness. The recipes really work too, although you may have to spend some time tracking down the ingredients.
Bakery recipes go straight to the heart of a cuisine. They bookend both ends of the edible spectrum: at one end the basic staff of life, in the form of plain, everyday flatbreads or sourdough loaves, and at the other, the most indulgent and extravagant special-occasion and celebration cakes. This book brings together that whole spectrum, and layers it all richly with well researched historical reference. An intelligent and beautiful book that rewards both reading and eating.
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EATING
Healthy Set yourself up for success To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. Moderation is key People often think of healthy eating as an all or nothing proposition.Foundation for any healthy diet is moderation. That really depends on you and your overall eating habits Fill up on colourful fruits and vegetables They are the foundation of a healthy diet. They are low in calories and nutrient dense, which means they are packed with vitamins, minerals, antioxidants, and fiber. Limit sugar and salt If you succeed in planning your diet around fiber-rich fruits, vegetables, whole grains, you may find yourself naturally cutting back on foods that can get in the way of your diet
15 750g small cleaned calamari hoods 1 cup plain flour 3 eggs 2 tablespoons cold water 4 cups fresh white breadcrumbs canola oil, for deep-frying hot chips, lemon wedges and tartare sauce, to serve Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
CRUMBED
Calamaries
Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray. Preheat oven to 150째C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari.
400g fettuccine or tagliatelle olive oil spray 1 onion, finely chopped 3 cloves garlic, crushed 1/2 cup vegetable stock 2 courgettes, cut in thin sticks 3/4 cup sun-dried tomatoes in water, chopped (we used Delmaine) 2 cups spinach 1 tablespoon olive oil 1/2 cup grated parmesan Cook pasta following packet directions until al dente.Meanwhile, spray a large non-stick frying pan with oil. Cook onion and garlic, stirring, over a medium heat until soft but not browned. Add half the stock to frying pan. Add courgettes and cook, stirring, for 5 minutes until softened. Add tomatoes, spinach and remaining stock to pan. Drain pasta, then add to pan with oil and grated parmesan. Toss gently. Serve topped with shaved parmesan and pepper.
SPINACH
Fettuchinie
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HONEYDEW
Kiwi
Directions 1.In blender, combine honeydew, lemon juice, honey, and ice and blend until smooth. Add kiwi and blend until kiwi is broken up, but the seeds are not ground. Pour into 1 tall glass.
Ingredients •2 cup(s) diced honeydew melon •1 tablespoon(s) fresh lemon juice •1 tablespoon(s) honey •3 ice cubes •cup(s) frozen diced kiwi
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Ingredients o 2 tsp instant coffee granules o 200ml hot water o 1 tbsp castor sugar o 1 tbsp Cointreau (orange liqueur) o 1 tbsp rum
CHOCOLATE
Cookies
Prepare strong black coffee by mixing coffee granules, hot water and sugar in a mug. Pour cointreau and rum into a coffee glass. Top up with prepared coffee and stir. Gently spoon or pipe whipped cream on the surface.