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Kolak recipes for Ramadhan you can easily make at home

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Kolak-recipes-for-Ramadhan-you-can-easily-make-at–30287870.html

Kolak is arguably one of the most celebrated traditions during Ramadhan./Photo courtesy of Santika Premiere ICE
Ni Nyoman Wira
The Jakarta Post
HOME AEC FOOD & RESTAURANTS SAT, 11 JUN, 2016 1:00 AM

JAKARTA – Enjoying kolak as tajil (sugary snacks and drinks consumed to break the fast) is arguably one of the most celebrated traditions during Ramadhan. Sweet, delicious and nutritious, kolak is a flexible dish that usually contains banana or sweet potato but can also accommodate other ingredients such as jackfruit or kolang-kaling (sugar palm fruit).

Rossano Renzelli, the executive chef at Sheraton Bali Kuta Resort, and Indrawan Ridwan, executive chef at the Santika Premiere ICE-BSD City Hotel, want you to try their favorite kolak recipes at home. (kes)

Kolak Nangka Jagung Manis

Ingredients:

500 ml coconut milk

½ cup glutinous rice

400 gr sweet corn

½ cup shredded jack fruit

1 tsp vanilla essence

¼ cup condensed milk

Method:

Combine coconut milk and glutinous rice in a pot, stir until the rice is no longer sticky.

Bring the mixture to boil for 12 minutes.

Add sweet corn, shredded jack fruit, and vanilla essence, let mixture boil for a further four minutes.

If you think the glutinous rice is not yet cooked, add ¼ cup of water.

Pour the condensed milk into the mixture. Add sugar to taste.

Enjoy the dish while it is still warm.

Kolak Pisang

Ingredients:

80 gr banana

80 gr cassava

30 gr sugar palm fruit

100 gr brown sugar

50 gr granulated sugar

5 gr salt

300 ml mineral water

50 ml coconut milk

1 pc pandan leaf

15 gr sweet potato

Method:

Cut banana, cassava and sweet potato into bite-sized pieces.

Bring the water to boil in a pot.

Add brown sugar, granulated sugar, salt and pandan leaf and stir well.

Add banana, cassava, sweet potato, and sugar palm fruit.

Add coconut milk and leave on heat until all ingredients are cooked.

Served the kolak while it is still warm.

5 traditional must-try culinary delights of Aceh

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/5-traditional-must-try-culinary-delights-of-Aceh-30287323.html

Served with basil and pandan leaves that give a kick to the flavoUr, Ayam Tangkap is a must-try dish when visiting Aceh./The Jakarta Post

Sate Matang./The Jakarta Post
Intan Tanjung,
Wienda Parwitasari
The Jakarta Post
HOME AEC FOOD & RESTAURANTS FRI, 3 JUN, 2016 5:44 PM

JAKARTA – A province full of vistas, Aceh never ceases to amaze people with its wonderful attractions. It’s known for its Gayo coffee, sharia, stunning landscape and colorful life that is very different from that in any other Indonesian province. Besides the culture, Aceh is also home to delicious, must-try culinary delights.

Sie Reuboh, daging rebus asam cuka ( sour beef stew )

Hot, sour and spicy, this stew is rich in spices and other ingredients. The beef is cooked with chili, turmeric, galangal, palm vinegar, lime and garlic. Some say the flavor is better when the dish is cooked in a clay pot over a wood fire. Sie Reuboh is a popular Acehnese meal to celebrate the meugang tradition, in which a cow is sacrificed and after a ritual is held people share the meat with neighbors. This ritual is usually held to welcome major holy days, such as a day prior to the start of Ramadhan, Eid-al-Fitr and Idul Adha ( Day of Sacrifice ).

Ayam Tangkap

Unlike other chicken dishes, Ayam Tangkap is served with a mixture of pandan and basil leaves that are fried with the chicken. The leaves give an extra kick to the dish. Other ingredients include ginger, tamarind water, green chili, shallots and garlic.

Eungkot Paya

According to Tribun News, eungkot paya means fresh- salt-water fish, cooked curry-style in coconut milk, with bamboo shoots, banana blossoms or saba banana ( pisang kepok ). The distinctive taste of this dish comes from roasted desiccated coconut and coriander. Like most other Acehnese dishes, this fish curry is bold in flavor.

Sate Matang

‘Matang’ in Bahasa Indonesia means well done, but according to Kompas, the word matang in Sate Matang shows its origin, Matang Glumpang Dua district in Bieruen regency, Aceh. Cooked using mutton or beef, the most distinct feature of this satay dish is the rich flavor of mutton broth with a hint of galangal. The sultry taste balances the sweet flavor that comes from the nutty satay sauce. The serving of the dish can be quite noisy, as the servers bang the table with soy sauce bottles as they prepare it.

Mie Aceh

Perhaps the most renowned dish is Mie Aceh, thick yellow noodles with curry sauce. The most important ingredient is the curry leaves, and the noodles are usually served with seafood such as crab, shrimp or squid. According to Kompas, it’s a bit hard to find it by the name Mie Aceh in Aceh, mostly because the dish was named outside the province to distinguish it from other types of noodles.

Street food stalls sustain life for thousands of migrants

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Street-food-stalls-sustain-life-for-thousands-of-m-30286223.html

City residents enjoy street food in Ho Chi Minh City./Viet Nam News
Gia Loc
Viet Nam News
HOME AEC FOOD & RESTAURANTS THU, 19 MAY, 2016 1:00 AM

HO CHI MINH CITY – Street food, for which Vietnam is rightly famous, can be a financial boon to local communities, helping many people, especially the poor, increase their income.

However, hygiene at stalls has been a problem for years.

Seeking a solution that would benefit both sides, the city about two years ago launched a pilot programme in Binh Tan District and District 3 that provides food safety training and equipment to vendors in two wards.

The results have generally been positive, and the city has strengthened measures in recent months.

Vu, a resident of Binh Thanh District, stops at a street stall every morning to buy bread filled with chicken meat, pate and crunchy pickled vegetables for a quick and cheap breakfast.

“I never tire of the food,” Vu said, adding that he had once frequented a few favourite stalls until he suffered a few bouts of diarrhoea. After that, he began to be more selective, and since then, has had no problems.

Nearly everyone in the city has sampled street food at one time or another.

More than 95 per cent of the city’s residents have eaten street food, according the Nutrition Centre.

Foreigners are interested in street eats as well. The American magazine Food & Wine has listed HCM City one of the world’s best cities for street food.

Cary Vanderventer, a Canadian tourist, who visited Vietnam recently, said her favourite food on the street was com tam (broken rice), bun bo Hue (Hue-style spicy beef noodle soup), and banh xeo (Vietnamese crepes with shrimp, bean sprouts and crunchy garnishes).

“They’re wonderful,” she said, adding that she liked to eat at street stalls instead of restaurants.

Ngo Thi My Anh, a specialist in charge of hospitality and restaurants at the city’s Department of Tourism, said that international press often wants to report about street food in the country.

Independent livelihoodFor the poor, HCM City is a magnet. It offers an opportunity to make a living, and one way is by setting up a stand on the street.

With just a small investment, food vendors can choose their location and work independently.

Du Phuoc Tan, a researcher at the HCM City Institute for Development Studies, told Cong An Nhan Dan (People Police) newspaper that women aged 36-55 accounted for more than 63 per cent of food vendors.

Half of the women are migrants with a low academic level.

Pham Thi Hue, 51, of the south-central province of Binh Dinh, moved to the city to sell food as a vendor more than 20 years ago.

“At that time, I was teaching at my hometown and could not raise my two children on my income. My husband’s income from farming was very low. So we left my hometown for the city,” she said.

In the past, she and her husband sold glutinous rice balls on their bicycles in the neighbouring areas of District 6. Now, they sell fruit.

The money they make is enough to support their family and their children’s education.

Today, younger people, including students, are looking to the street as a way of earning money.

Le Anh Duc, a student at the city’s University of Economics, has opened a pavement stall to sell milk tea in front of his house.

“I want to try to use what I learn at the university to do business. I also want to earn some income,” he said.

According to the Health Department’s Food Safety and Hygiene Division, more than 20,000 people have registered to sell street food.

Of these, 1,400 have failed to meet food safety and hygiene regulations.

Nguyen Thi Huynh Mai, deputy head of the food safety division, said that many vendors had not been trained in food hygiene and were not aware of food safety regulations.

Strict managementThe deputy head of the city’s Health Department, Nguyen Huu Hung, told local agencies in January to strengthen management and strictly impose fines on vendors and small street stalls that continue to violate regulations.When someone sets up a street stall, they must ensure food safety and hygiene.

They have to follow 10 criteria. This includes having a hygienic selling place, covering and storing food hygienically, and wearing gloves. They should also have tools to pick up food.

Local agencies offer guidance and inspect stalls frequently, Hung said.

Fines are seldom imposed, but violators are given warnings.

“Selling food on the street is a long-standing feature of our culture. It is difficult to get rid of it. It’s important that we manage it and ensure hygienic food for customers. This is the responsibility of city agencies, including the health sector,” Hung said.

Each city district has been encouraged to select one or two wards to set up a standard management model of selling food on the street.

This has occurred in Ward 2 in District 3 and An Lac A Ward in Binh Tan District. Hung said the programme should be expanded throughout the district.

Pilot programmeIn November 2014, the people’s committees at the ward level in Binh Tan District and District 3 began working with the city’s Food Safety and Hygiene Division to pilot the programme on forcing street food sellers to obey 10 criteria to ensure safety.

Mai said the street food sellers were given standard dustbins, face masks, gloves and other items.

They also attended training courses on maintaining food safety and hygiene during processing and selling, and were required to have health examinations.

The city gave the two wards several measuring tools that can rapidly test the safety of food.

By the end of 2015, an increased rate of sellers among the total of 203 street food vendors and shops in the two wards were obeying the 10 criteria, Mai said.

Total funding for the plot programme is 30 million dong (US$1,300) per year for each ward.

With a total of 322 wards, it is difficult to expand the model because of a lack of funds. The districts, Hung said, would have to try to manage without the city’s assistance.

In March, Tran The Thuan, the chairman of the People’s Committee in District 1, said that a pilot plan for street food vendors was being carried out to ensure urban beauty and traffic safety and order in HCM City.

Under the plan, vendors gather on Nguyen Van Chiem and Ton Duc Thang streets near Bach Dang Wharf and sell food from 6am to 8am, and 11am to 1pm.

Le Thi Tu Uyen, founder of the project 5000 Portable Bread Booths for Women to Earn a Sustainable Living on the Pavement, said that the city’s plan was improper for vendors.

Phung Thi Hoi, a beverage vendor in District 1, said that selling at the designated time could not ensure an income for her family.

Le Dieu Anh of the Cities Alliance, a global partnership for poverty reduction and promotion of sustainable growth of cities, said the local government should develop solutions not only to promote urban civility but also to help food vendors earn a living.

“Non-government organisations and non-profit enterprises will try to present some solutions to help the local government solve this problem effectively,” Anh said.

US$1 = 22,000 Vietnamese dong as of 5/18/2016 via oanda.com

Restaurant-style fine Thai dishes to recreate at home

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Restaurant-style-fine-Thai-dishes-to-recreate-at-h-30286012.html

The cover of MPH Masterclass Kitchens’ Rama V Thai Cookbook./The Star
Sharmila Nair
The Star
HOME AEC FOOD & RESTAURANTS MON, 16 MAY, 2016 1:00 AM

KUALA LUMPUR – The most anyone could do after eating a scrumptious meal at a restaurant is to go home and drool over it for days. But not the patrons of Rama V Fine Thai Cuisine located in the heart of Kuala Lumpur.

They get to feast on fine Thai cuisine at the restaurant and recreate some of the dishes at home – thanks to MPH Masterclass Kitchens’ Rama V Thai Cookbook that was published last year.

The cookbook includes 25 of the restaurant’s iconic dishes such as Chor Ladda – the strikingly blue, flower-shaped dumplings stuffed with minced chicken and peanuts; Som Tam Khai Kem – Rama V’s signature papaya salad with salted egg yolk; Gaeng Ped Pol Linchee – roasted duck curry with lychee; and Seau Rong Hai – a Thai-style grilled steak with tamarind sauce.

For those who think that the restaurant is making a mistake by revealing the secrets to its money spinners, Rama V CEO Andre Shum said he believes in sharing the authentic Rama V experience and spirit of fine Thai cuisine beyond the restaurant. It also ensures the longevity of the flavours of the now two decades old establishment.

“There are only 25 of the recipes in the book, and we have lots more where they came from, so we are not exactly revealing all of our trade secrets. Besides, our patrons come to Rama V for the experience and ambience on top of the food that we offer,” he said.

Opened in 1995, the Thai fine dining institution almost closed down in 2009 before F&B entrepreneur Shum, and travel industry veteran, Danny Jee, swooped in and took over the restaurant along Jalan U-Thant. Jee has since left the restaurant which is currently undergoing renovation.

Those who crave for the authentic Rama V taste can always turn to the pages of the cookbook to get by until the restaurant re-opens some time in June. The instructions are pretty easy to follow, but you may want to tweak some of the quantities of the ingredients according to your taste and expertise. Fret not, as it wouldn’t change the taste of the food entirely.

Following this method, we tested some of the recipes and our tester was pretty pleased with the results and gave it the thumbs-up. She noted, however, that the recipes can be quite imprecise and careless, like asking you to slice when shredding is required, or forgetting a step or three, but with the guide of the pictures, and some knowledge of Thai food, a savvy cook should be able to figure it out and still produce tasty Thai dishes with the classic taste promised.

Rama V Thai Cookbook is 144 pages of colourful pictures and recipes that are divided into eight sections – appetisers, salads, soups, curries, mains and desserts. And yes, before you wonder out loud, there is a recipe for the dessert that is synonymous with Thai food – Khao Niaw Ma Muang, or Mango Sticky Rice. Did you know that you can also replace the mango in the recipe with jackfruit or durian – or any other fruit for that matter?

For newbies trying out the recipes, the book is also filled with useful tips and tricks that can be used in the kitchen.

An explanation is also given for each dish, so that you know the history and why it is important to the restaurant before you recreate it at home.

“Authenticity is greatly valued at Rama V, which is why we go back to the root of each dish, to learn how it was prepared traditionally, and proceed to replicate that in our kitchen,” said the author. “We don’t just offer Thai food that tastes great, we serve original Thai flavours in our efforts to give our customers a truly authentic Thai experience.”

5 Korean restaurants in Jakarta to try

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/5-Korean-restaurants-in-Jakarta-to-try-30286011.html

The art of Korean fermentation exhibited at Korea Pavilion in Milan Expo 2015./The Nation
The Jakarta Post
HOME AEC FOOD & RESTAURANTS MON, 16 MAY, 2016 1:00 AM

JAKARTA – Wipe the word Kimchi off your mind, it is time to taste new, different South Korean foods. Given the recent craze, it is fairly easy to find Korean restaurants in town now.

Here’s our pick of 5 Korean restaurants to try with your friends or family.

Chung Gi Wa

Chung Gi Wa is probably one of the easiest Korean restaurants to find, with outlets in shopping malls like Gandaria City and Kota Kasablanka in South Jakarta and Mall Puri Indah in West Jakarta. It basically offers a wide selection of BBQ and fusion Korean foods: from Bibimbap to various beef dishes at reasonable prices. It also serves Makeoli, a traditional Korean rice wine.

Most visitors enjoy the barbecue when they go here.

Starting price: Rp 300,000 ( US$22.50 ) for two people.

Born Ga

A little more pricey than Chung Gi Wa, Born Ga is also famous for it’s barbecue. It has several outlets in Jakarta, including in Senopati and Blok M in South Jakarta and in North Jakarta’s Kelapa Gading and Pantai Indah Kapuk.

( Read also: 10 restaurants in Jakarta to spice up your next date night )

As barbecue-fame would suggest, it offers a menu that will please meet lovers. Two favorites are the Woo Samgyup, a beef-brisket served with a special sauce, or Samgyupsal, the pork belly dish that is often displayed in Korean variety shows.

Starting price: Rp 400,000 for two people

Chicken Phong SCBD

Located in SCBD in Central Jakarta, this place is popular among surrounding office workers and others, day or night. It mainly serves five variations of chicken: baked, nude, teriyaki, barbecue and hot and spicy. Customers can choose to order them in full or half servings, the former being enough for 3 to 5 people.

Starting price: Rp 300,000 for two people

Jjang Korean Noodle & Grill

Although relatively small in size, Jjang Korean Noodle & Grill, often called Jjang, is a good place to enjoy a variety of Korean noodles in South Jakarta’s Senopati. Here, patrons can try Jjajangmyeon, or Korean black bean noodles ( that the restaurant claims to be made without pork ), Cham pong ( seafood noodle soup ), Bibim Guksu, cold noodles with chili paste or the popular Budae-jjigae ( army base stew ).

Starting price: Rp 200,000 for two people

Samwon Garden

If you are interested in tasting Korean fine dining, opt for Samwon Garden in Lotte Shopping Avenue, Kuningan, South Jakarta. It boasts a wide and varied selection of authentic Korean dishes, ranging from barbecue meat to Korean soup and noodles. With its well-furnished place, patrons can also expect to enjoy a pleasant ambiance at this restaurant. ( kes )

Starting price: Rp 400,000 for two people

This Malaysian pours the best beer in the world

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/This-Malaysian-pours-the-best-beer-in-the-world-30285267.html

Eddy Jay Jaimin from Sabah was crowned the Heineken World’s Best Bartender 2016 at the Heineken Global Bartender Finals in Amsterdam, the Netherlands./ Photo courtesy of Heineken
Michael Cheang
The Star
HOME AEC FOOD & RESTAURANTS THU, 5 MAY, 2016 1:00 AM

KUALA LUMPUR – The next time you want the best poured glass of Heineken beer in the world, go look for Malaysian bartender Eddy Jay Jaimin.

The 26-year-old Sabahan from The Beer Factory Express in Puchong, Selangor was crowned the Heineken World’s Best Bartender 2016 at the Heineken Global Bartender Final last night. He beat 15 other finalists from all over the world to win the title, which was held at Heineken’s headquarters in Amsterdam. He will now serve as an official brand ambassador for Heineken at events across the world.

The competition judges participants on their skill in pouring a glass of Heineken beer, as well as their consistency, professionalism, service, and flair.

Finalists were first put through a pole positioning round, followed by the main selection round and knockout round where Jaimin was consistently the top scorer for both. There was then a semi-final, and then the grand final, where Jaimin defeated the participant from New Zealand to win the title.

“It’s one of the greatest achievements of my career, to be the 2016 Heineken Global Bartender Champion. I received a lot of support from my colleagues and family in Malaysia and I’m looking forward to sharing my success with them,” he said after the event.

Judge Eric de Kock believes Jaimin stood out from the rest because of his natural talent, and commended, “All participants have extraordinary draught skills, but Eddy stood out with a certain flair that separated the good bartenders from the great ones.”

Soup for the soul from southern Vietnam

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Soup-for-the-soul-from-southern-Vietnam-30285161.html

Soup du jour: Banh canh ghe (crab thick rice noodle soup) is Ut Coi’s signature dish./Viet Nam News
Annalise
Viet Nam News
HOME AEC FOOD & RESTAURANTS TUE, 3 MAY, 2016 1:30 AM

HANOI – Banh Canh Ghe isn’t like other noodle soups you’ve had in Hanoi.

That’s because it didn’t make its way up to the capital from HCM City until a year and a half ago, when friends Nguyen Anh Tuyet and Hoang Bich Huong first opened their restaurant Ut Coi.

The broth of Ut Coi’s signature banh canh ghe (crab thick rice noodle soup) is thicker than you’d expect from a Vietnamese noodle soup. It’s clear and thickened with tapioca, creating a texture similar to the classic American-Chinese sweet and sour soup. It’s made with banh canh noodles, which are round like bun but nearly as thick as your finger. They’re fun to try, but a bit unwieldy and less likely to pick up herbs and flavours in a spoonful.

Ut Coi has moved around, but its current location is 2B Quang Trung, just southwest of Hoan Kiem Lake. The décor is simple: a bamboo-lined storefront, white interior walls, bamboo tables and squat little bamboo chairs not unlike the seating at street food stalls.

“We loved bánh canh at first sight,” said co-owner Tuyet. She and Huong are from Hanoi, but they studied how to make the intensely popular soup when they were visiting the south. “Pho is so popular in the south, but we don’t have banh canh here (in the north). It’s one of these really special traditional soups.”

Phois a lot easier to make than banh canh, Tuyet said. The thickness has to be just right. There are more steps involved, and careful control is required in the heating and addition of ingredients. Most of Ut Coi’s seafood is sourced from the northern shore, but the crab comes from down south — it’s best there, Tuyet said.

The broth’s sweetness — more evidence of its southern origins — comes from the fresh crab, as well as a little sugar. It’s also made with pork bone, garlic, dried shrimp and squid. Floating in the broth are fresh herbs, green onion, sliced pork, a shrimp and a quail egg. It comes with more fresh herbs on the side — a big plus in my book.

The small morsels of fresh crab I scooped up in each spoonful were extremely satisfying to someone used to the field crab crumbles of bun rieu cua (field crab noodle soup). The bits of crab shell were quite distracting at times, but not a deal-breaker. The broth was so tangy I forgot to add the extra essentials sitting on the table – lime and fresh chilli.

My friend and I also ordered the goi cuon tom thit (shrimp and pork spring rolls). They weren’t much to look at and the rice paper was quite sticky, but the dip was divine, made with pork, peanuts and black sauce. They also offer banh bot loc cay (bamboo shoot dumplings with tapioca starch), which have a strong black pepper flavour and are worth a try if you enjoy the pungent bamboo.

Út Còi’s prices are affordable — VND55,000 for a bowl of seafood-laden soup. If you’re craving a bowl of noodles and seeking out a sweet southern alternative to your regular bún or phở, it’s worth a try.

Tuyet and Huong want to show diners a bit of traditional culture without the grimy reputation of street food, Tuyet said. Their establishment is reminiscent of a street food stall in terms of decor, but they are looking to divorce themselves from that image when it comes to hygiene. They see Ut Coi as a growing brand.

“We plan to expand, but not too many,” Tuyet added. “We want to do it in a very traditional way, not like a fast food restaurant, so we do it step-by-step, not so quickly.”

Next big thing: cheese tarts

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Next-big-thing-cheese-tarts-30284720.html

Bake’s Shintaro Naganuma with versions of cheese tarts./The Straits Times
Kenneth Goh
The Straits Times
HOME AEC FOOD & RESTAURANTS WED, 27 APR, 2016 1:00 AM

SINGAPORE – Salted egg yolk croissants might have been hot a few weeks ago, but the pastry of the moment in Singapore is the baked cheese tart, filled with warm cream cheese.

Over the past two weeks, three home-grown bakeries have launched their versions of the tart, together with multiple flavour permutations that range from matcha to salted caramel to tiramisu.

Prima Deli and The Icing Room launched their cheese tarts on April 8. Last week, French patisserie Antoinette started selling them in five flavours, such as grand gru chocolate and matcha.

The tarts have been selling so well that bakeries recommend customers pre-order them.

Prima Deli sells more than 7,000 of its lava cheese tarts across its 40 outlets daily. The Icing Room, with branches in nex mall and Jurong Point, has sold more than 10,000 tarts over the past two weeks. Antoinette sold 250 tarts in the first two days of launching them.

This comes with news that popular Japanese cheese tart bakery, Bake, will open its first outlet here on Friday at Ion Orchard. The 319 sq ft takeaway shop will be the chain’s biggest overseas outlet and its flagship store in South-east Asia.

Another big name in Japan, Pablo, which is from Osaka and famed for its large cheese tarts with a gooey core, will also be opening here, although the date and location have not been confirmed.

Baked cheese tarts were made popular by bakeries in Japan such as Bake and Pablo. They have since expanded across Asia, sparking long queues in cities such as Bangkok, Hong Kong and Seoul.

Cheese tarts are not new here, as Japanese bakeries such as Patisserie Glace, which has five outlets in malls such as Icon Village, and Flor Patisserie, which has four outlets including in Siglap Drive, have been offering chilled versions here for more than five years.

Mr Lewis Cheng, 45, executive director of Prima Limited, says its team noticed the cheese tart craze in Hong Kong, which started in August last year, when Bake opened an outlet there. The team started working in its version in January this year.

He says: “With salted egg yolk croissants and cheese tarts trending in the region, we decided to marry the two products, given that cheese and salted egg yolk are compatible in taste and texture.”

Demand for the lava cheese tarts is two to three times more than what Prima Deli can produce and the chain has run low on some key ingredients. To deal with this, the bakery has been rationing its distribution of tarts to outlets and looking into air-freighting some of the ingredients from Europe.

At The Icing Room, which is run by the BreadTalk group, response to its cheese tarts has been “overwhelming”, with two to three batches sold out within two hours every day. A BreadTalk spokesman says the cheese tarts are an extension of its tart series, launched in August 2014 at its Toast Box chain.

The tarts include golden lava egg tarts filled with salted egg yolk custard and coconut egg tarts. He says: “We started developing baked cheese tarts early last year as cheesecakes. Cheese-related products are loved as desserts by diners here.”

Besides Italian mascarpone cheese, The Icing Room uses cream cheese from New Zealand as it has a “refreshing sour tanginess” and fresh Hokkaido milk in its filling.

To stand out from the rest, Antoinette uses puff pastry instead of shortcrust or cookie-based pastry for the tart shell. Chef-owner Pang Kok Keong, 40, uses a reverse lamination method, in which butter is wrapped around the dough to create a flakier texture when baked. He says: “I want to focus on creating a contrast between having a crispy shell and a creamy filling.”

The filling is made with cream and mascarpone cheeses.

Despite competition heating up, Bake’s president and chief executive, Mr Shintaro Naganuma, 30, is not worried. He says: “It is difficult to replicate the richness and softness of our mousse as our cheeses come from Hokkaido and the secret in creating a light mousse lies in mixing the cream cheese and eggs by hand.”

His tarts are filled with mousse made with three types of cream cheese – two from Hokkaido and one from France – and the cookie pastry is baked twice.

Bake sold 10 million tarts in Japan last year. It will open new outlets in Taiwan and Shanghai in June.

Despite having a hit product, Mr Naganuma says the recipe changes every six months. His team plans to make the cheese flavour stronger and ensure that the pastry remains crisp in Singapore’s humid climate.

Customers are lapping it all up. Undergraduate Shermaine Lau, 24, is keen to relive her “heavenly experience” of trying Bake’s cheese tarts here after she had them in Tokyo last year. “The cheese mousse was so light and airy, it felt like biting into cheese-flavoured snow.”

Personal assistant Hazel Lam, 31, says her interest in salted egg yolk croissants spilled over to cheese tarts with salted egg yolk filling from The Icing Room. “I prefer baked cheese tarts to chilled ones as the cheese filling is melt-in-the-mouth. I cannot stop having them.”

Chilli Thai offers affordable, authentic dishes

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Chilli-Thai-offers-affordable-authentic-dishes-30284628.html

Stir-fried shrimp with satay and cabbage is a fusion dish of the restaurant./ Viet Nam News

Durian ice cream with water chestnut tapioca pearls and coconut is a must try. /Viet Nam News
My Duyen
Viet Nam News
HOME AEC FOOD & RESTAURANTS MON, 25 APR, 2016 1:04 AM

HO CHI MINH CITY – Located on Mac Thi Buoi Street in the heart of Ho Chi Minh City, Chilli Thai has quickly become the choice of locals and tourists since its opening. And for very good reasons: good location, tasty food, affordable prices and unique decor.

In addition to authentic Thai favourites like tom yum, prawn salad with sweet chilli paste and lemongrass, and deep-fried catfish with mango salad, the restaurant offers some fusion items that will surely whet your appetite.

As soon as I stepped through the door, I was impressed with the sophisticated design, with a background colour of dark brown and black. The vintage style of the restaurant was reflected in the wood and iron decor, from the table and chairs to the stair handrails and sturdy doors.

Completing the Thai atmosphere were mirrors with classic frames and paintings on grey walls, wooden and stone Buddhas, handcrafted wooden elephants, handicrafts on wall shelves, and even large plants.

The a la carte menu features a range of Thai dishes, from traditional street food to modern fusion, and Thai drinks and teas, and other items with both Thai and Vietnamese flavours.

A total of 80 items are on offer, from appetizers, starters, soups to main courses, curries, noodles and hot pots, included sour, spicy, sweet and salty flavours, with influences from surrounding countries including India, China and Malaysia.

“However, half of these flavours are prepared to suit the locals’ palate and tastes,” said Truong Nu Huong Duyen, the restaurant’s marketing manager.

“We have made some changes in our recipes such as reducing hot spices or blending Thai traditions and Vietnamese flavours. So it’s not surprising to see a whole family including adults and children and others eating here.”

As fans of the sweet-sour Thai salad, my sister and I decided to warm up our taste buds with two flavourful appetisers – deep fried, fluffy and crispy catfish with mango and stir-fried shrimp with satay.

The succulent shrimp had garnishes of red cabbage, fried red onions and mint leaves, while the fish was finely matched with a sweet and sour fish sauce, mango, fried red onions and herbs.

The sour mango paired with a sweet-sour sauce helped balance the richness of the deep-fried crispy fish.”No one should miss this salad when they visit. It is our stand-out dish,” said Huong Duyen.

We also shared a small bowl of tofu and minced pork soup with coconut milk and red chilli; and a hot & sour chicken/prawn soup, which combined mushrooms, tomato, ginger, lemongrass and cilantro at the same price of 80,000 dong (US$3.60) per portion.

It was a harmonious combination, with smooth tofu as well as minced pork, fatty and aromatic coconut milk paired with a red chilli, lime leaf and lemongrass.

The two richly flavoured soups were not too hot or spicy, and would be good for children to try.

I preferred the soup with coconut milk as I was born and grew up in the south where coconut is an important addition to many kinds of foods and sweets.

Huong said that more than 10 new choices had been added to the menu and more would be created next month.

Among the new choices include stir-fried rice noodle with pork; pork BBQ Thai style with sweet & sour sauce, and prawn salad with spicy papaya and salted lime sauce.

We also tried fried rice, an adaptation of Thai fried rice which combines green chilli, red onions, bacon and salted eggs, and a pork skewer, a traditional Thai street food.

Both were so tasty that I was eager to finish the entire pork skewer and fried rice.

However, I had to save room for a traditional Thai sweet as recommended.

I enjoyed the typical Thai durian ice cream with water chestnut tapioca pearls and coconut, while my sister was taken with the coconut ice cream served in a whole coconut.

It was memorable to experience dining in a luxurious but cosy atmosphere in the city’s heart at an inviting price. We then left for shopping, knowing we would return for a second round.

Chilli Thai RestaurantAddress: 38 Mac Thi Buoi Street, District 1, HCM CityPhone: 08 3823-7727www.chillithai.com.vnwww.facebook.com/chillithaivnOpening hours: 10am-10pmComment: good location, fantastic food, inviting prices, impressive decor and cosy ambiance

The Sapling eatery offers good value

Published June 12, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/The-Sapling-eatery-offers-good-value-30284575.html

The Sapling’s Imperial Chicken./The Straits Times
Kenneth Goh
The Straits Times
HOME AEC FOOD & RESTAURANTS SUN, 24 APR, 2016 1:42 PM

SINGAPORE – When looking for wallet-friendly meals, training restaurants run by culinary and hospitality schools are often overlooked as they are usually located on campus or in out-of-the- way locations. However, these restaurants are hidden gems that are worth seeking out.

A recently opened one is The Sapling, which is run by hospitality institute Shatec. It was formerly known as Recipes Bistro and was located in the Treasury Building in High Street. Last November, it re-opened with a new name in Enabling Village, a community space in Lengkok Bahru that is dedicated to integrating disabled people into society.

While it is no longer in town, the 80-seat restaurant is a convenient seven-minute walk from Redhill MRT station.

It is run by a team of about 15 students, who cook, bake and serve customers. But I would not have known that if not for a bunch of freshly minted trainee chefs crowding around a live churros station in the dessert buffet line.

The Sapling serves Western and Asian-fusion food. Its compact lunch menu has 11 dishes, comprising meat dishes, pasta and stews priced between $11.90 and $15.90. The dinner menu is slightly more expensive.

The dishes give bang for the buck, as the main courses are packed with side dishes. This can seem like an overzealous way of showcasing the students’ culinary skills, but I do not get bored of what is on my plate.

The wait staff greet customers with earnest smiles and top up glasses of water without being asked. Some of them seem wet behind the ears and do not know the popular dishes offhand, but that can be forgiven, given that they are still learning.

The Sapling Imperial Chicken ($11.90) comes with three curled- up deep-fried chicken fillets perched on toasted ciabatta. Taking a leaf from the popular Chinese dish, Imperial pork ribs, the glazed chicken is coated in a piquant, sweet and sour sauce. It cuts through the butteriness of the toast, which is topped with pineapple salsa.

There is also a sunny-side-up egg. I crack the yolk and slather it over the toast and chicken for a velvety mouthfeel. As if that is not enough, there are also sweet potato fries with plum-infused mayonnaise.

I also like the pan-seared kelong sea bass ($12.90), a thick slab of deep-fried seabass on a bed of smooth potato puree, encircled by a vine tomato sauce and crowned with spicy mango salsa. The cubes of mango accentuate the sweetness of the fish and biting into the crispy fish skin with the creamy puree gives a delightful textural contrast. But the tomato sauce is too tart.

If you are still feeling peckish, an add-on of $4.50 (or $5.50 for dinner) should stave off hunger pangs. That gives you access to a buffet of salad, soups and desserts such as churros, cakes and fruit.

But if you have room for only one dessert, save it for the Verrine Criollo ($8.80). The parfait is one of the most value-for-money desserts I have come across.

Good for sharing between two people, the palm-sized jar is a creamy dream. Start from the bottom by scooping up the luscious chocolate ganache and salted butter caramel studded with crunchy crumble, and move on to the lush chantilly cream that is topped with macadamia nut ice cream. And there are still strawberries and chocolate bits to nibble on.

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