Food

Sunday, 23 November 2014

Sardines for richer, for poorer

2014-11-23 IF YOU are in a hurry or not keen in cooking up a big meal, just cook the sardines. Malaysians may be familiar with this scenario, especially the singletons who may neither have the time or the will to cook elaborate meals, or when surprise...

Sunday, 16 November 2014

Diverse flavours of ASEAN dishes

2014-11-16 WHILE ASEAN cuisines – and even Asian cuisines – have been lumped together due to their perceived commonalities, the food of the ASEAN nations are as diverse as their peoples and languages. Sharing the same geographical region and climate, we...

Sunday, 9 November 2014

Gems of KL’s private dining scene

2014-11-09 SUPPER clubs are all the rage in many countries, and foodies in Malaysia are beginning to hop onto this delicious bandwagon too. The November issue of Flavours takes a look at this edgy scene in the Klang Valley and reports on the mouth-watering...

Sunday, 2 November 2014

Raw chocolate latest trend in world gourmet

2014-11-02 WANT to taste? Come on! It’s a bit like the sushi of chocolate,” calls out raw chocolate maker Frederic Marr (pictured), beckoning the curious to his stall at Paris’s annual chocolate extravaganza, the Salon du Chocolat. Touted as a “super food”...

Sunday, 26 October 2014

Future of food served up in Paris

2014-10-26 ACAI, kimchi, black garlic and yuzu juice countries are vying to conquer global plates, and palates, with their homegrown specialities at the recent International Food Fair in Paris.   From Brazil to South Korea, 105 countries boasting 400,000...

Sunday, 19 October 2014

Kopiko – instant coffee anywhere

2014-10-19 TO MANY Malaysians, Kopiko is coffee candy. And one that has become a favourite with many, loved for its strong, true coffee taste. Following the success of its candy, Kopiko came out with biscuits and chocolate products – Marie Roma, Slai O’lai,...

Sunday, 12 October 2014

Global craving for the ‘perfect baguette’

2014-10-12 THE perfect baguette has long been the ultimate test for aspiring bakers the world over. And now the ability to produce this long, thin loaf is in global demand because the appetite for baked delights from France is surging in regions with...

Sunday, 5 October 2014

Carnivores, can you go without meat for a month?

2014-10-05 CARNIVORES are being challenged to lighten their diets and go meatless in October, which marks Vegetarian Awareness Month. On October 1, World Vegetarian Day, vegetarians and non-vegetarians alike have taken to social media channels like Twitter to...

Sunday, 28 September 2014

Genetically modified wheat found in US

2014-09-28 UNREGULATED genetically modified wheat has popped up in a second location in the United States, this time in state of Montana, the Agriculture Department said Friday. No genetically engineered wheat has been approved for US farming, and the...

Nobu to open restaurant in Qatar

2014-09-28 JAPANESE celebrity Chef Nobu Matsuhisa (pictured) is expanding his restaurant empire and will be adding Qatar to his footprint in the Middle East, when he opens Nobu Doha at the Four Seasons.   Set to open by the end of the year, the 2,400 square...

Sunday, 21 September 2014

Peace feast

2014-09-21 PEACE is turned into a feast at Conflict Kitchen London, a moveable restaurant with a conscience. The pop-up eatery, launched ahead of the International Day of Peace on September 21, is serving traditional food from Myanmar, Jordan and Peru to...

Sunday, 14 September 2014

Peach: Fruit of immortality

2014-09-14 PEACHES – whether eaten fresh from the tree or in treats like pie, jam and ice cream – have been enjoyed for a long, long time, but no one knew just for how long, until now.   Scientists say an analysis of well-preserved ancient peach pits traces...

Sunday, 7 September 2014

Feeding Japan’s sunset generation

2014-09-07 BACK in 1960, Japan’s Kewpie Corp began selling canned baby food, sensing a chance to catch a wave of young families raising kids in an economy roaring back to growth after the devastation of WWII. Almost 55 years later, the Tokyo-based company...

Sunday, 31 August 2014

Malaysian food for the ages

2014-08-31 GUINEA pig curry – this was one of the dishes my mother remembers eating in 1957. She was 16 and studying at a boarding school in Penang at the time, and these rodents – which were fed the core of the banana tree trunk – were bred specifically for...

Sunday, 3 August 2014

What a pavlova!

2014-08-03 IT FEELS like everyone and their mother is making pavlova these days. I remember back in the 1970s, when my late sister Elizabeth first went to Australia to study and came back with a strange plastic egg-shaped dome – White Wings’ Pavlova Magic –...

Sunday, 27 July 2014

Cooking from your bag of tricks

2014-07-27 EVERY cook is advised to have a bag of tricks with recipes for simple but impressive dishes that they know are fail-proof and can be whipped up at a moment’s notice.   Knowing how to roast chicken is a good skill to have. Even in a rice-eater’s...

Sunday, 20 July 2014

Wajik still a popular snack

2014-07-20 WAJIK is a traditional sweet dish made of steamed sticky glutinous rice, flavoured with palm sugar, coconut milk and a few knotted pandan leaves.   The Indonesians call it wajik ketan and it can be found in most traditional markets. Ketan means...

Sunday, 29 June 2014

Grain of nutrition

2014-06-29 GRAINS are essential components of our diet and there are many types of grains to choose from. However, not all grains are made the same. Ever since our ancestors discovered agriculture, grains have played an important role in delivering the...

Sunday, 15 June 2014

KitKat lets rail passengers inJapan use chocolate bars as tickets

2014-06-15 WOULDN’T train travel be more fun if you could pay in chocolate rather than buying a ticket?   If that sounds like your thing then head to Japan, where travellers using the Sanriku Railway network can now use KitKats as train passes.   The...

Sunday, 25 May 2014

Food is the word

2014-05-25 IT’S taken a while for editors at Merriam-Webster dictionary to legitimise it, but the Frankenstein-ish, cannibalising American holiday dish that stuffs a boneless chicken into a boneless duck into a boneless turkey has finally been recognised as a...

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