Cravings! Issue 1 - Jan to Mar 2014

Issue 1 | Jan – Mar 2014

Sweet, Sweet SummerSummer desserts from the best in town

Catch of the DayBuy, cook and pair seafood with ease

Kitchen RomanceStress-free (really!) Valentine’s recipes

Delicious DiningRestaurants & recipes we love

Usher in the Summer Sun!

free copy

Cravings!For Food Lovers By Food Lovers

BeWicked It's more than just a Magazine,

it’s a Lifestyle

www.bewickedmagazine.com

8 Feature

Screaming for Seafood

– we look at the

summer food

everyone loves

4 Sinful Cravings

Desserts that are just

as sinful to look at as

they are to eat

12 Craver’s Guide We talked to a few

popular restaurants in

Singapore, and walked

away with a satisfied

palate and mind

blowing recipes

13 Senor Taco

17 Bistro Soori

19 Gurney Drive

21 Indocafé

25 Forlino

Contents

On the CoverSenor Taco: Food that makes diners stand up and take notice - in a

venue that never ceases to entertain pg 13.

4

25

28

28 AFC Recipes We got our favourite

food channel to share

some recipes from the

best in the business,

for your Chinese New

Year and Valentine’s

Day parties

28 Yu Sheng Ceviche

29 Saffron Risotto with

Mushrooms

30 French Meringue

Bird’s Nests

32 Ice Wine Crème Brulee

(egg free)

34 Strawberry Shortcake

Trifles

36 What we’re craving! Cravings of the cravers!

Sinful Cravings

Forlino

Ice wine créme brulee

January 2014 | bewickedmagazine.com

Jan – Mar 2014

You don’t have to cook fancy or complicated masterpieces — just

good food from fresh ingredients.

~ Julia Child


Cravings! Magazine is a quarterly publication by Wicked Media Pte Ltd. All editorial material in Cravings! Magazine has been determined and produced by the BeWicked and Cravings! Magazine team unless otherwise stated. No part of this publication is to be reproduced in any method or form without written permission from the Publisher. Legal action will be taken against persons responsible for illegal or unauthorized reproductions.

Printed By Print n Print Pte Ltd for Wicked Media Pte Ltd, 18 Sin Ming Lane, Midview City, #08-10, Singapore 573960.MCI (P) 105/01/2014.

For Food Lovers By Food Lovers

Wicked Media

Publishing DirectorKrishy Mal

Art DirectorRachel Yang

Finance DirectorAravindran Nair

Advertising DirectorPoonam Raj

Editorial

Copy EditorReneé Subra

EditorJoy Soo

WritersVictoria LeeKoh Jia Ling

“T here is no love sincerer than the love of food…” – it’s this love that set us on the culinary journey that is Cravings!. Cravings! took us towards an explosive approach to food from the day the idea was born, steering the team towards one delightful flavour after another. And the time is finally right to share our experiences with you, the food lovers for whom this magazine has been lovingly sculpted. Crave the best this season can offer you and if you have a sweet tooth, we have the venue – 6 of them, actually – to whet your craving palates. Most importantly, the recipes – there are so many of them for you to try and make your own, with a little more of this and a little less of that. We invite you to take a bold step forward and join us on a journey to discover and satisfy your true cravings. Have a festive Chinese New Year and a Wicked Valentine’s!

A self-confessed Craver, Krishy Mal

For advertising enquiries, please contact:[email protected]

*Cravings! Magazine is a subsidiary of BeWicked Magazine Online.

Share your Cravings! Write to us at

[email protected]. and let us know what you really crave!

”“

EDITOR’S NOTE

Cravings!

George Bernard Shaw

There is no love sincerer

than the love of food

4 January 2014 | bewickedmagazine.com

SINFUL CRAVINGS

DessertsRich desserts to suite your palate

Decadent

By Koh Jia Ling

As summer is well on its way to arriving in the Northern Hemisphere — not that it really matters in Singapore, the land of eternal summer — it would be nice to pay tribute to one of the fruits of the season: Berries. Although we can hardly go berry-picking and picnicking in Singapore, we can always have these tangy fruits in our dessert selections.

Little Red Riding Hood

From K-Ki

5January 2014 | bewickedmagazine.com

SINFUL CRAVINGS

The key to a good tart is the tart base, and once you have got it perfectly crusty, like a crisp biscuit that melts in your mouth, the toppings can almost be an afterthought - it will still be one of the best things you have ever eaten. Alfred Chan, owner of small bakery Fredo Galaxy, and former pastry chef of Shangri-La and InterContinental Hotel, has got this tart base almost right.Although the base could be a little crispier, it is pretty good, as the fresh cream and sweet berries on top – Chan uses different berries for each tart — just tops the proverbial cake. Other options in this tiny bakery include addictive small, round vanilla raspberry cookies, and chocolate truffle tarts.

Mixed Berries Tart FRUIT AND BISCUIT BASE

from Fredo Galaxy

How much: $6.50 for a small, whole tart Where: Blk 46-3, Commonwealth Drive, #01-388Contact: 9185 2932

1

Waffles with ice-cream and blueberries are a no-fail, and the streusel crumbs sprinkled on top of this particular one gives it all a crunchy texture, making everything sweeter. The waffle does not taste overtly like blueberries, but there is a hint of it, for those content with that. And if anything would put you in the mood for summer, it is sitting outdoors in balmy weather in this bar-restaurant in front of the bay, and directly opposite Marina Bay Sands glinting in the sunlight.

How much: $12++Where: 1 Fullerton Road, One Fullerton, #01-06Contact: 6423 0701

blueberry waffle with streusel & vanilla

ice creamfrom Overeasy

2

SINFUL CRAVINGS


They are all equally deserving of attention.

”“

How much: $5.90 per slice, $25.70 onwards for a whole cake, to be ordered 3 days in advance. Where: 2 Duxton Hill, #01-01Contact: 6223 8628

How much: $6 per slice, $32 onwards for a whole cake for four pax, to be ordered 3 days in advance.Where: No. 2 Havelock Road , #01-07 Contact: 6533 8696

How much: $8 per slice, $43.50 onwards for a whole cake, to be ordered a week in advance. Where: 4 Mohd Sultan Road, #01-01. Contact: 6737 3369 3

5

4

SINFUL CRAVINGS


Quality cheese, fresh juices and imported creams make a great cheesecake, says Allan Teoh, whose signature Strawberry Cheese-cake has won fans from all over the island. The luscious texture and fresh strawberries are everything to be desired for. Try the oth-er cheesecakes in the shop too; they are all equally deserving of attention. Teoh has re-leased two books to date, Really Good Treats (2012) and Really Good Cakes (2013).

Strawberry cheesecakefrom allan bakes

5

Size is not everything. This dark chocolate mousse cake has a raspberry centre, result-ing in an orgasmic mix of sweet and sour mingled with the bitterness of dark Valrhona chocolate. A decedant dessert not to be missed at a chic bakery that exclaims ‘la-bour of love’ from every corner. The owners Delphine and Kenneth run it alongside their friends Antoinette and Stanley, who manage The Little Dröm Storm - a retail section sell-ing knick-knacks in the same space.

little red riding hood

from k-ki

6

How much: $9.50 per piece, $55 onwards for a whole cake, to be ordered a week in advanceWhere: 7 Ann Siang HillContact: 6225 6650

Alright, we cheated, but only a little—there are strawberries hidden within the cake, while some berries (and other fruits) adorn its top. This much raved about item is the signature cake of The Patissier, a Singapore-grown pa-tisserie with head baker and co-owner Tan Siang Yee trained at Le Cordon Bleu, London. The meringue sponge cake filled with pas-sion fruit mousse, fresh mangoes and straw-berries is light and rereshing, with the melt-in-the-mouth sweetness of the meringue.

passion fruit meringue

from the patissier

3

One of the best, if not the best, strawberry shortcakes we have ever come across, Berry Berries is a traditional strawberry shortcake with soft sponge cake sandwiching fresh strawberries and luscious airy cream, topped with summer berries and fresh fruits. The light and fluffy concoction sends you to heaven and makes you really wonder if you should order another, and then order it again anyway. The patisserie is a favourite haunt for many cake lovers who love the French-inspired, Japanese-influenced fresh cream cakes and tea cakes by Chef Yamashita Ma-sataka, who has had a reputable career in Japan and Singapore as a pastry chef. They also have a takeaway counter at the food hall in Takashimaya basement.

BERRY BERRIESfrom Flor Pâtisserie4


FEATURE


FEATURE

Seaf dScreaming for

The ins and outs of the freshest finds!By Victoria Li

T o date, nearly 4 billion people depend on the ocean for their source of food. Seafood plays an important part in the human diet – it provides more protein than poultry and meat, it contains a wide variety of vitamins and minerals and Omega 3 fatty acids that our bodies need to fight against diseases. Low in fatSeafood contains not more than 2 percent of fat. It’s is low in kilojoules, even when compared to the leanest meats. To maintain its low kilojoule count, prepare it grilled, baked or steamed. Low in cholesterolCholesterol is needed to keep in good health. How-ever, too much cholesterol can be harmful to health. Seafood, especially fish, has been found to contain very little saturated fats. High in protein, vitamins and mineralsSeafood is a great source of quality protein, com-parable to meat and chicken. On top of that, it also contains vitamins, minerals, iodine, zinc and potas-sium that is beneficial to health. Contains Omega 3 fatty acids Seafood is known to contain Omega 3, a type of polyunsaturated fat essential to our bodies. As with minerals and vitamins, our bodies cannot create Omega 3s. Food that contain Omega 3s include fish, shellfish, meat and eggs (though not as much as seafood). Omega 3 fatty acids are necessary for brain growth and eye health. Regular consumption of these acids has also proven to reduce significantly the risk of macular degeneration.


FEATURE

However, consuming too much seafood has its cons. Like other types of perishable food, seafood contains microorganisms and toxins that can cause food borne illnesses – usually associated with unclean handling and preparation methods. Seafood caught from polluted lakes and rivers might also be contaminated by environ-mental pollutants which can also cause problems to health. To ensure such risks are minimised, it is best to refrain from the consumption of raw or partially cooked seafood.

Tips for Safe Seafood Cooking• Have your seafood bought from a reputable seafood vendor• Do not keep seafood out of the refrigerator for too long• When seafood is kept in the fridge, ensure that it is properly covered and wrapped• Do not store seafood in water• If you freeze your seafood, do not keep it for more than two months• Frozen seafood can be thawed in a microwave• Refrain from cooking and consuming oysters, clams and mussels that have damaged shells.

Eat Seafood the Right Way Having your seafood and eating it the right way can be tricky. Here’s how you crack open the shell of your black pepper crab without looking a mess?

Crabs & lobsters1. Lay the crab (or lobster) on a thin napkin. This is to absorb the juices and make cleaning up easier. 2. Twist off and remove legs and claws. Use a claw cracker to crack the claws.3. Remove its shell and use a knife to remove its flesh. Oysters & mussels 1. Hold a single oyster (or mussel) lightly between your thumb and first two fingers. 2. Add a small dollop of sauce provided on the oyster.3. Use a fork to gently pry the oyster from its shell.4. Lift the oyster from its shell with your fork. Alternatively, tip the open end of the shell into your mouth.


FEATURE

Seafood & Wine White wines are generally the right choice for seafood – but which ones? Here are a few tips that will help you to pair your seafood meal right.

• Lobsters, shrimp, oysters, clams & musselsCrisp and a tad dry, wines such as the Chenin Blanc, Sauvignon Blanc and Pinot Grigio make the cut. • FishIf you are feeling a little adventurous, pair a light red wine with the fish dish you are having. A good choice would be the Chianti. • Fried seafood Sparkling wines with bubbles go so well with fried food you would think they were made for each other. Good picks include Champagne, Prosecco, Cava or Portuguese vinho verde.• Oily seafood If you are having something oily, try the Chardonnay, Fume Blanc, Viognier, Pinot Gris or Viognier. Full-bodied dishes go best with full-bodied wines. • Spicy seafood The Marsanne, Riesling and Gewurztraminer are ideal choices for spicy seafood dishes.

Have your seafood

bought from a reputable

seafood vendor

“

”


Craver’s Guide

W e explore 5 arresting restaurants in the country across a plethora of flavourful cuisines, and fINd out why you should explore them too. And the best part – some of them have given us a recipe or two, for you to recreate their signature dishes at home!

Senor TacoA Mexican street style affair at the heart of Clark Quay


Craver’s Guide

The Baja Fish Tacos and Corona-Rita Dining at Señor Taco is quite an experience, especially at the outlet we decided to drop by: Señor Taco Clark Quay. Designed to integrate perfectly into the partygoer surrounding, this stylish oulet oozes casual dining, from custom-made tables and chairs to a DJ booth blasting hip-hop jams. Indoor dining is available for those looking for a more intimate, romantically lit yet lively ambience for their dinner. Everything comes with a squeeze of fresh lemon and a drop of fiery homemade chilli dip. Approach their homemade sauces with caution though: they mean it when they say ‘Extremely Spicy’. Try the Baja Fish Tacos (recipe on the next page) if you’re a fan of tacos made with a twist – beer-battered tender fish fillets wrapped delicately in a classic Mexican tortilla and filled with salsa. There is really no glamorous way to eat the food here – just dive in and take a large bite, making sure to get everything in one, and every, mouthful. Keeping to the authen-tic Mexican spirit are classic items on the menu, such as the Al Pastor (chicken or pork with pineapples, onions and cilantro) and Alambre de Pollo (marinated grilled chicken with sautéed onions, capsicums and bacon), which are a must try as well. Beef lovers will rejoice with Ribeye, a chef recommended slab of juicy meat topped with sautéed onions and chilli. True to their location, Señor Taco boasts an excellent drinks menu featuring the Corona-Rita, a margarita served with an overturned bottle of

Corona beer, allowing the beer to slowly permeate the flavours of this gigantic drink. A must try for beer fanatics. They also serve a range of liquors and cocktails to suit almost anyone, making this a great pre-drink spot for partygoers.

Where: #01-07/#01-12 Read Street, Clarke Quay 3D River Valley RoadFrom: $6 (Al Pastor) to $25 (Camarones a la Cerveza)Open: 5.30pm till late daily

MENUQuesadilla

6” tortilla with cheese; (Chicken/Veggies/Beef)

Burrito10 inch tortilla, cheese, beans, rice, lettuce,

pickled red onions and sour cream, served with chips (Beef/Chicken/Pork/Veggies)

Habanero Alitas (Chef’s Recommendation)Order of dozen chicken wings with muy

caliente buffalo-habanero sauce;(Regular or Extra Hot)

Guacamole (Recipe Next Page)Special all-natural creamy guacamole

served with fresh tortilla chips.

Pedro (Chef’s Recommendation)Slow cooked beef Barbacoa and

cheese in 6” tortilla.

Mexi

can

corona-ritaCRAVE!


Craver’s Guide

Beer Batteru In a large bowl, combine the flour, cornstarch, baking powder and salt. Blend in the egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

White Sauceu In a medium sized bowl, mix the yoghurt and mayonnaise together. Gradually stir in the fresh lime juice until the consistency is slightly runny.uSeason with jalapenos, capers, oregano, cumin, dill and cayenne pepper.

TacosuHeat oil in a deep fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. uDip the pieces into the beer batter and fry them until crisp and golden brown. Drain the fish on paper towels. uLightly fry the tortilla (not too crisp).uTo serve, place fried fish in a tortilla, and top with shredded cabbage and white sauce.

Craver’s Guide

u 1 cup All Purpose Flouru 1 tsp Baking Powderu1 Eggu½ cup Yogurtu1 LimeuCayenne PepperuOreganou10 Corn TortillasuCapersu500g Cod fillet, cut into bite-sized portionsu2 tbsp Corn Starchu½ tsp Sea Saltu1 cup Beeru½ cup Mayonnaiseu1 Jalapeno PepperuCuminuOilu1 Red CabbageuDill

baja fish tacos


u 3 Avocados (preferably HASS)u 1 tsp Saltu 3 tbsp chopped Cilantrou 1 tsp minced Garlicu 1 Limeu½ cup diced Onionu 2 Tomatoesu 1 Jalapenou Jalapenos or Cayenne Pepper

uIn a medium bowl, mash the avocados, lime juice and salt togetheruMix in the onion, cilantro, tomatoes and garlicuStir in the cayenne pepperuRefrigerate for at least one hour before serving

Hass AvocadoThis variety of Avocado is well rounded and nutty in flavour, with a soft buttery texture, making it the perfect avocado variety for Guacamole recipes. It can be found all year round and is available in most supermarkets in Singapore. If you can only get unripe (rock solid) avocadoes, place them in a brown bag with a banana and they will ripen in a day or two!

Craver’s Guide

guacamole

Craver’s Guide


Bistro SooriA dining experience like no other

in all aspects, from the design of the menu to the elegant furniture. A subsidiary of the bigger hotel conglomerate, Bistro Soori boasts some of the finest food cooked with the freshest of ingredients. The must try here is the Brown Butter Lobster (Recipe next page) – buttery soft lobster (that has thankfully, been de-shelled) served on a delicious bed of corn pudding. The sweet and tangy flavours from the lobster combined with the pudding causes a true explosion of flavours. Other items on the menu include Mushroom Risotto with Parmesan Crisps and Truffle Shavings – a true delight for fans of this delicious fungus.

The ambience at Bistro Soori speaks volumes about the food that diners are about to experience. Classic, clean and straightforward, with just that added element of surprise, is just about the best way to describe both the impeccable architecture of this restaurant, and the delectable food it serves. Walking down Teck Lim Street, no one would expect a hidden gem such as the Bistro Soori – inviting and transforming to the diner, who will instantly feel at ease upon entering. Diners can experience first hand the attention to detail that the restaurant has provided, evident

The Brown Butter LobsterCRAVE!

Craver’s Guide


MENUDinner Menu Items

Duck rillette with foie gras cubeLobster cream pasta

Chocolate profiterolesLunch Menu Items

Pan seared scallops with mango miso pureeRoasted pork belly with spicy sausage

Cheese platter

WEST

ERNWhere: No. 2 Teck Lim Road

From: $15 (Starters) to $58 (USDA Prime Striploin, Potato Puree, Carrot, Sugar Pea, Red Wine Reduction) on the dinner a la carte menu. Open: Monday - Friday 11:30am - 3:00pm (Lunch) 6:30pm - 10:00pm (Dinner) Saturday 6:30pm - 10:30pm (Dinner) Sunday 11:00am - 3:00pm (Brunch)Call: +65 6438 3802

prime striploin

We also found the Baked Chilean Seabass with Sautéed Fine Beans, Cherry Tomato and Soy Glaze charmingly tasty. On the dessert menu (lunch only) is the melt-in-your-mouth Tiramisu Cake, served with a coffee sauce and chocolate pearl – a truly decadent dessert to end a satisfying meal. Bistro Soori has a decent selection of wines for diners as well. It must be noted that there is a different menu for lunch and dinner. They also offer a Chef’s Tasting Menu for those who like a little intrigue with their meal - 5 courses at $118 and 7 courses at $158.

Craver’s Guide


Lobsteru1 Lobster tail cut into halfu1 tbsp Canola oilu1 tbsp Butter uPinch of saltuPìnch of sugarCorn Puddingu2 Whole fresh corncobsu1 tsp ButteruSplash of Yuzu juiceu150ml WateruSalt pinchuSugar pinch

Brown Butter LobsteruHeat up pan over medium heat and add canola oil into the pan. Season the lobster with salt and place it meat side down into the pan, searing for about 30 seconds. Add butter and sugar and let the butter brown, before turning the lobster over. uThe meat of the lobster should be slightly charred or brown. Coat the lobster meat with butter from the pan and cook the lobster for about 1 minute, while continuing to coat the flesh of the lobster with the brown sauce.

Corn PuddinguGrate the corn and place in a medium pot. Add water, sugar and salt. Cook on low heat until almost all the water evaporates, before turning to high heat. Add butter and yuzu juice and cook for 5 seconds, then quickly remove from heat. Stir the mixture until the butter is fully melted.

To ServeuPlace the corn pudding in the center of the plate and top with the lobster tail. Serve with vegetables of your choice and garnish with coriander leaves.

Brown butter lobster tailon corn pudding

Craver’s Guide


Gurney Drivethe local getaway for anyone who wants a quick taste of penang

penang hokkein prawn noodles

Craver’s Guide


Wong Thin Lipp - Head ChefChef Wong is responsible for ensuring the consistency of the food quality, menu planning and development of new dishes for the Gurney Drive group of brands. Prior to joining the company, he has had an industrious ca-reer in several top hotels specializing in Western food – Head Chef in Hotel Intercontinental, Chef de Cuisine in Shangri la Hotel, Sous Chef in Dynasty Hotel.

Cheah Bee Luan - Assistant Kitchen ManagerCheah Bee Luan assists the Head Chef and Restaurant Manager in running the kitchen operations, specializ-ing in Western and Fusion cuisine. She has more than 4 years of management experience in the hospitality industry. Prior to joining the team at Gurney, she has worked with Fish & Co.

The Penang Assam Laksa Penang is known amongst locals for its tasty fare of culinary delights. The most unique aspect about the delicacies in Penang is that it’s the street food that gets the most attention and rave reviews. This is Asian, particularly Malaysian food, at its level best. Penang has the popular, and healthier, Penang Laksa to boast – a dish cooked quite to perfection here at Gurney Drive. Gurney Drive has a number of outlets in Singapore, but we wanted to know how it all started, so we visited the first ever outlet at Ang Mo Kio. Although the business has grown very much since its inception with several outlets all over the island, the brand has stuck closely to its root and authenticity – by reinforcing the very essence of Penang Cuisine in its store layout and the way the dishes are served. Besides the Penang Laksa, which is made with the freshest of fruits and vegetables, we also enjoyed the other classics that this place serves up, such as the Penang Fried Kway Teow and Penang Lor Bak. Made with the freshest ingredients, and with plenty of soul, the food here is an excellent way to transport the diner to the streets of Penang with every mouthful. The restaurant also keeps true to its street food nature through a casual, lively setting, allowing guests to feel at ease.

MENUGurney Thai Apple Chicken with Rice

Gong Bao Mantis Prawns with RiceBlack Pepper Beef with Rice

Sweet and Sour Fish Fillet with RiceSatay Chicken/Pork

loca

lWhere: Jubliee Square 61 Ang Mo Kio Ave 8 #01-07/ 01-10From: $4.95 (Gurney Stuffed Bean Curd) to $26.95 (BBQ Red Snapper)Open: 11am to 10pm dailyCall: +65 6455 1202

penang fried kway teow

ampla juice

CRAVE!

Craver’s Guide


The Ikan Masak Merah (Cod Fillet in Red Chilli Sauce) and Virgin Mojito INDOCAFÉ is a restaurant that brings together the exuberance of Peranakan culture and tradition in one serving after another of their spellbinding food and meticulously decorated setting. Every as-pect of this restaurant is reflective of the complex and earthy Baba Nyonya tradition, allowing guests to absorb a bit of history through the design of the restaurant and the Arts and Cultural Centre located next door. The food has been kept as authentically close to its origins as possible – the spicy blends and cooling drinks pack a punch not very different from the original Nyona Food that you can find in Malacca, bringing diners to a land of gastronomic nostalgia. Ikan masak merah is the star here, featuring succulent juicy slices of cod marinated and pan fried delicately to seal the flavours of the fish and

spices into the meaty flesh. The Seafood Panggang (choice of silver pomfret, tiger prawn or squid) is another delicacy here where the choice of marinated seafood is grilled to perfection and served with a mango sambal salsa, tying in the sweet tang of the tropical mango with a spicy richness of the traditional nyonya sambal along with a tamarind barbeque sauce. It is a must to take a little of every flavour in one bite. Vegetarians have the mouth watering option of Pineapple Curry, which marries the spicy flavour of curry with the sharp tang of the pineapple, softening the harshness of this acidic fruit.

Indocafé the White Housethe legend of the peranakan culture comes alive in a dance of delicious flavours

CRAVE!

Craver’s Guide


Serves 2u 30 g Finely sliced, soaked Black Fungusu 250g Shredded, steamed Chicken Breastu60g Sliced Shallotsu 10g Finely sliced Torch Ginger

Dressing:u 200g Sambal Belachan u 120ml Calamansi Lime Juice uSalt, Sugar and White Pepper Powder to taste

uCombine the dressing ingredients in a deep bowl. Add the shallots and torch ginger. Add the black fungus and chicken breast and mix well together. Serve.

INDOCAFÉ also boasts an extensive wine menu, with options ranging from the deliciously sparkling variety to the deeply red. Also available here and a must try is their Virgin Mojito, made with crushed pulp of a juicy passion fruit. This drink is the best accompaniment to the piquant flavours found at this restaurant. They also feature a range of single origin Indonesian coffees, refreshing coolers (virgin Mojito included) and smooth and melting desserts to bookend the delicious meal.

The Arts and Cultural Centre (Café) INDOCAFÉ has taken on the social responsi-bility of educating its guests, through its colourful arts and cultural centre located directly next to the restaurant. The cultural centre features a quaint café and live musical performances at a select-ed time period. The venue is also available for rentals for special occasions, such as weddings and business dinners. Guests can also purchase memorabilia here, while enjoying a cup of hot coffee and sweet traditional desserts at the café.

bok nee(black fungus & chicken salad)

Craver’s Guide


u8 – 10 pcs Pie Tie Cup Shells

FillinguCooking Oil u1 clove Garlic, Choppedu1 Sliced Red Onionu80g Minced Porku300g Shredded Sweet Turnipu80g Chopped Shrimpu100g Shredded Carrotu50g Sliced Dried Shitake Mushroomu50g Chopped Tofuu1tsp Sesame Oil uSalt, Sugar and White Pepper to taste

Serves 4

uHeat up cooking oil in a wok and add chopped garlic, red onion, pork and shrimp to be stir-fried. uAdd sweet turnip, carrot and mushroom to the wok and continue to stir-fry. uAdd remaining ingredients before adding a little water; cover and cook till sweet turnip turns slightly transparent. uPlace filling in Pie Tie Cup Shells. Add seasoning to taste and garnish with steamed crabmeat, chopped spring onion and fried shallots.

MENUSeafood Assam Nanas Pedas

(Stewed seafood in spicy pineapple gravy)Sapi Kecap Manis

(Sweet soy sauce beef steak)Babi Pong Teh

(Old Style braised pork in bean paste)Ayam Buah Kelauk

(Braised chicken scented with black nut)Itek Tim

(Salted preserved mustard green and duck soup)

pera

naka

nWhere: 35/35A Scotts RoadFrom: From $10 (Starters) to $40 (Bean Paste Silver Pomfret) (Pricing excludes Wines)Open: Daily from 12pm – 3pm 6pm – 10:30pmCall: +65 6438 3802

kueh pie tee(top hat pastry cups)

Craver’s Guide


uMarinate pork knuckle in dark soya sauce, deep-fry in hot oil for 3 minutes, strain and set aside.uHeat up cooking oil in a wok, add in the cinnamon stick and star anise and sauté for 1 minute. Add the pork knuckle and stir-fry, before adding the water. Cover and braise for 45 minutes. Turn off the fire and let it set for 30 minutes. Turn on the fire again and braise for 1 hour till tender.uAdd in the yam during the last 45minutes.uAfter the hour, remove the yam from the wok, mash with the back of a fork and scoop the mashed yam onto a plate. uCut the pork knuckle into squares and arrange on top of the mashed yam. uContinue to cook the sauce till it thickens and then pour over pork knuckle to serve.

Serves 2

u1pc Pork Knuckle (450gm)u40g Dark Soya SauceuOil for deep-fryingu300g Yam, cut into cubesu100ml Cooking Oilu1 Cinnamon Sticku1 Star Aniseu2L WateruSalt and Sugar to taste

ORH MAN TU KAR(Stewed pork knuckles with yam)

Craver’s Guide


MENUTagliolini Neri ai Frutti di Mare

(Pasta with Spanner Crab, Halibut, Seafood)Merluzzo

(Black Cod wrapped in Parma Proscuitto)Guance di Bue

(Slow Braised Beef Cheek with 100% Dark Chocolate and Red Wine Sauce)

Italian Sea Bass ‘Involtino’ with Riso Venere (Italian Sea Bass with Black Rice)

Five Cheese Tortellini with Kurobuta Pork Cheek, Saffron Cream Sauce and Beetroot Puree

italia

n

fine d

inin

gWhere: One Fullerton, #02-06 One Fullerton RoadOpen: Daily Lunch: 12pm to 2.3opm Dinner: 6.30pm to 10.30pmCall: +65 6690 7564Reserve: [email protected]

Forlinoa delicious meal with a stunning view to match

Craver’s Guide


What do you find favourable about our local cuisine?I like how Singapore’s melting pot of different cultures is reflected in the cuisine. The Chinese, Indians and Malays all use different ingredients, spices and methods of cooking, and this is always a point of interest for foreigners like myself.

How do you integrate your taste for fine Italian food into our local culture?I prefer food that is more delicate, which is a typical prefer-ence for the Japanese, but sometimes locals may find the taste too plain. So I adjust the flavours a little so that they are more suited to the locals' tastebuds. What type of food would you rather cook/eat on your day off?I enjoy cooking in general, be it Italian, Spanish, French, Japanese or Chinese cuisine. I do insist however, upon cooking only one type of cuisine per meal. If I cook Italian food for dinner, all the dishes in that meal will be Italian.

Cured Tasmanian Ocean Trout with ProseccoItalian luxury meets eclectic modernism in this liquidly designed restaurant, overlooking the Marina Bay Sands and Esplanade beyond the Singapore River. Master Chef Kentaro, a Japanese born-Italian Cuisine trained visionary, personally designed the menu at the restaurant. The dishes created here are also seasonal, depending on the different ingredients (which are all flown in as fresh as possible from Italy) that are available at the given time. We highly recommend the Cured Trout as a delicious first course, served as part of the Chef’s Degustation menu. The soft cured trout is adorned with rocket leaves and baby turnips, adding a sharp bite to the otherwise sweet fish. Also on the must try list is the Tortellini ai Cinque Formaggi (5 Cheese Tortellini) – the soft melting cheese is delicately wrapped and sealed, packing the flavours in tightly. Forlino boasts an excellent selection of wines, ranging from the sparkling to the luxurious. All staff are trained and knowledgeable about the wine selection offered by the restaurant, and are very eager to be of service.

What tips do you have for anyone trying to recreate your recipe at home?Only use Italian rice when cooking risotto. The flavour and textures are very different to the kind of rice we eat in Asia.What do you admire about our local cuisine?Definitely the way the locals use spices, which gives unique flavours and kick to the dishes.What local ingredient is a must in every kitchen?Garlic, for sure!What would you say is the trendiest, food item at the moment, locally?Spanish Tapas! However, as the cuisines in Singapore expand, I believe the next up and coming cuisine will be South American.What do you enjoy most about the food from your hometown?Fresh seafood! My home in Japan is only 10 minutes away from the sea so I always get to enjoy the freshest ocean harvests. What can you promise guests who dine at Forlino?You’ll enjoy dishes that I create using the freshest seasonal ingredients from countries in Europe, America, and Japan.What are you craving at the moment?Right now, it has to be winter black truffle! Its only available in winter in certain countries. Fortunately, we are able to import it and use it in some of our dishes at Forlino.

CRAVE!

An Interview with

the Chef

Craver’s Guide


u 320g Riceu40g Butteru40g Onionu 16 PrawnsuA pinch of Saffronu600ml Prawn, Fish or Chicken Stocku 100ml Champagneu40g ButteruSalt & White PepperuItalian ParsleyuFinely chop the onionuRemove the heads of the prawns and set aside. Shell the tails, cut the prawns into half.u Sauté chopped onions with butter in a pot till soft.uAdd rice, prawn heads and saffron into a pot, and pan fry for 1 minute.

uTurn up the heat and pour the white wine into the pot, and continue stirring till the wine is absorbed into the rice. uReduce heat and add 1 or 2 ladles of boiling stock with a pinch of salt.uAdd stock into the pot 1 ladle at a time, stirring continuously until the rice absorbs each ladle of stock. uAfter 10 minutes, add prawns into pot and cook for 3-4 minutes, then check the texture of rice. uWhen rice is al dente, remove the pot from cooker and add butter and Champagne. uContinue stirring until you achieve and beautiful creamy texture that oozy and smooth.u Season with alittle salt & white pepper. uPlate and sprinkle chopped Italian parsley before serving.

Serves 4

saffron risottowith prawns & champagne

Recipe by Chef Kentaro Torii, Forlino

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Recipe from ‘A Party Affair with Chef Wilin Low – Chinese New Year Special’. Catch this show on air during the 3 Day CNY marathon on AFC, 31 Jan to 2 Feb 2014.

u100g (Cut into thick slices) Yellow Tail Filletu 100g (Cut into thick slices) Tuna Filletu 100g (Cut into thick slices) Salmon Filletu 7 Limesu A handful crackers of taco chipsu 100ml coconut creamu 2 chopped chilli padiu 1 Sprig corianderu 1 tbsp fish sauceu 2 inches (curled) spring onions (Garnish)u 3 (chopped finely) shallots

RECIPES ASIAN FOOD CHANNEL

Cook and be merry with recipes from the Asian

Food Channel this new year

to delight your loved ones

over long weekends and romantic dinners!


u In a medium bowl, mix all the fish with lime juice, coriander, chilli padi, shallots, fish sauce & soak for 5 minutes.u In another bowl, whisk some coconut cream until it has soft peaks, set aside.u In a martini glass, spoon some fish mix, some of the dressing, top with some coconut cream and crackers.u Serve.

Yu Sheng Ceviche with corn tortilla chips

29

Recipe from ‘Back to the Streets 2’. Catch this show on air during the 3 Day CNY marathon on AFC, 31 Jan to 2 Feb 2014.


Sautéed mushroomsu 100g button mushrooms (sliced)u 100g oyster mushrooms (sliced)u 100g shitake mushrooms (sliced)u 3 sprigs thyme

Saffron risottou 150g risotto u 500ml chicken stocku 2 garlic cloves (chopped)u 1 bay leafu 1 shallot (chopped)u 150g Parmesan cheeseu A pinch of saffron


Sautéed mushroomsu In a hot pan with corn oil, sear the mushrooms and reduce the moisture.u Season with salt and pepper. Add in chopped thyme.

Saffron risottou Sweat down the garlic and shallots with some butter until translucent. Add in the saffron, bay leaf and rice and toast for 2 minutes in the butter.u Add in the stock a bit at a time to the rice while constantly stiring.u Once the rice is al dente, add in the cheese and a spoonful of butter. Stir well and season to taste.

Saffron Risotto with mushrooms

30

French Meringue


Bird’s Nests

31

Recipe from ‘Bake with Anna Olsen’ on the Asian Food Channel


uPreheat the oven to 150 Degree Celsius

uTrace 6 circles, each 2 1⁄2-inches across and with at least 2 inches between them using marker on parchment paper, then flip the paper over onto a baking tray.

uWhip the egg whites and cream of tartar first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip on high speed until they hold a stiff peak.

uFill a piping bag fitted with a large star tip with the meringue and pipe circles within the lines drawn on the parchment, completely filling the circles. Pipe a ring of meringue on top of the outside edge, spiralling up to about 2-inches above the base.

uPlace the meringues into the oven and immediately reduce the temperature to 130 Degrees Celsius. Bake the meringues for 45 to 65 minutes (this timing will be impacted by the outdoor temperature and humidity, making the meringues take longer if it is humid or warm out).u If you find that the meringues are starting to brown, crack open the oven door and continue to bake. Cool the meringues completely to room temperature on the baking tray, then gently lift to store in an airtight container until ready to serve.

u For assembly, whip the cream to soft peaks and stir in the sugar and vanilla. Place a bird’s nest onto each plate, dollop the cream into the centre of the nest and top with berries. Serve immediately.

uThe meringues can be baked up to a day in advance, but they should be assembled immediately before serving.

Serves 6

Nestsu 3 Large egg whites (room temp.)u 3/8 tsp cream of tartaru ¾ cup sugar

Assembly

u¾ cup whipping creamu1 tbsp sugaru½ tsp vanilla extractu1 cup mixed fresh berries



Icewine Crème Brûlée

(egg-free)

33




Serves 6

Custardsu 2 ½ cups whipping creamu ¾ cup sugaru ½ cup Icewine or other sweet dessert wineu2 tbsp lemon juice

Oat Brûlée Assembly

u ¼ cup maple syrupu3 tbsp regular rolled oats (not instant)u1 ½ cups mixed fresh berries

uHeat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved.

uRemove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then care- fully pour into serving dishes (you can use wineglasses,champagneflutes,orother desiredattractiveglassware,sinceyouwill notbeusingatorchto“brûlée”thisdessert).

uChill overnight to set (these custards need at least 8 hours to set)

uFor the oat brûlée, preheat the oven to 375 °F. Line a pie plate with foil and spray with food release spray.

uStir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this for 15 to 20 minutes, until bubbling and a darker brown at the edges. Cool completely to room temperature.

uTo serve, gently sprinkle or arrange the fresh berries over the custards, then break off shards of the oat brûlée and arrange them over the berries.

uServe immediately. The brûlées (ungarnished) will keep refrigerated for up to 3 days.


Serves 6

u Sponge Cakeu3 large eggs (room temp.)u½ cup icing sugaru1 ½ tsp lemon juiceu½ tsp finely grated lemon zestu½ cup all-purpose flouru¼ tsp saltu1 tbsp unsalted butter, meltedu½ tsp vanilla extract

Cream & Berries

u1 cup Whipping Creamu125g cream cheese (room temp.)u2 tbsp lemon juiceu1 tsp vanilla extractu1 quart fresh strawberries, hulled and slicedu1/3 cup strawberry jamu2-3 oz creamuSweet SherryuWhite Chocolate, for shaving

uPreheat oven to 325F. Line the bottom of a 9-inch spring form pan with the parchment paper, but do not grease the pan.uWhip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. uOn medium speed, add the zest and juice.uSift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended.

uPour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.u For the cream, whip the cream until it holds a soft peak. uIn a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. uFold in the whipped cream in 2 additions. Chill until ready to assemble.uWhen ready to assemble the trifles, put the cream in a piping bag fitted with a large plain tip.uStir the berries with the jam to coat.uSlice the sponge cake in 1⁄2 horizon- tally then cut 12 circles of sponge cake using a cookie cutter about the same size as your individual trifle glasses (wineglassesorother prettydishes).uSpoon some of the strawberries into the bottom of the glass, then top with a disc of cake. uBrush the cake with sherry. uTop this with a piping of the cream and then repeat with the strawberries, sponge cake, sherry and cream. uUse a vegetable peeler to create white chocolate shavings and sprinkle these on top of the trifles before chilling until ready to serve.

Thetriflescanbepreparedupto4hours inadvance.

35




TRIFLES

StrawberryShortcake

e

*A friendly warning, this may induce cravings in you too!

What We’reCraving*

A juicy, tender

Steak. I love steak, and I

haven’t had a really good one in a long time…

Koh Jia Ling

A big bowl of

KokoCrunch with cold, cold milk.

Comfort food at its ultimate best,

and laziest.”Krishy Mal

A hot bowl of spicy soup…like

Tom Yum!Joy Soo

Authentic

Laksa from Katong!

Victoria Li

Doughnutsperfectly glazed and warm.. Yummos!

rachel yang

Mango Dessert with fresh mangoes

and evaporated milk. Sooo good !

Aravindran Nair

Delicious & juicy

baked salmon with mashed potatoes

poonam raj

Delicious

Red Velvet Cake with a light, almost angelic, cream cheese

frosting…Renee Subra

Cravings! Issue 1 - Jan to Mar 2014

Documents

Transcript of Cravings! Issue 1 - Jan to Mar 2014