Imagine, if you will, a sandwich. What’s in it, you ask? Ham, cheese and eggs, paired with all kinds off crisp, fresh-picked produce. It’s your imaginary sandwich, after all. Pile on the sauces of your choice, and you’re ready to go. But wait – we’re forgetting something.
After years of research, the quest of finding the national cake of Malaysia and our neighbour, Singapore is finally over. Lug by inbound tourists and just as well loved by the locals, the modest pandan chiffon cake has made headlines recently, named as one of the world’s 17 best cakes by the United States based broadcaster CNN. While the sheer pleasure of tearing into this fluffy, soft-as-clouds green hue goodness is ubiquitous across the two nations, what exactly lead to their glory?
Sugar-related health and wellbeing concerns are high on consumers’ radar, especially amongst millennials and health-conscious adults. They all have one thing in common: the search for good food with a better nutritional profile that doesn’t force them to compromise on taste. Nowadays, 49% of global consumers are trying to limit their sugar intake. Healthy alternatives for snacks and meals are a worldwide growing trend that Barry Callebaut is addressing through its continuous investments in R&D. It developed a complete range of five wholesome sugar solutions for chocolate and also has a toolbox of sugar substituting technologies ready for customer-specific developments.
Imagine, for a second, that plants bore offspring as a result of inter-species marriages. Take an onion and give it dill-weed to take as a wife. Then, marry the result of this union with one formed of celery and anise. As bizarre as this combination sounds, it isn’t, really – because what has just formed is the bulb of the fennel plant.
Trends come and go, and this is especially true in a food industry that changes at the breakneck pace of Instagram. When you’ve only just caught on salted egg yolk when the world has moved on to cauliflower rice, you’re in trouble.
Spice up your Chinese New Year with an unconventional twist – with Cordon Bleu’s chef Franck Bruwier’s recipe for reconstructed “yu shang”, you will find the melding of French with other cultures a perfect amalgamation of all things culinary. As the French say: bon appetit!
Another interesting local fish to savour is the river-caught catfish also known as “Pak Suk Kong”. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth meat truly marries well with the natural sweetness of the “katuk” leaves.
These delectable biscuits are a must-have for the Lunar New Year. Deliciously fragrant, sweet, and meltingly smooth, one is never enough.
In traditional Chinese cuisine, chicken and glutinous rice are often partnered, most notably in a dim sum favourite, ‘lo mai kai’ – glutinous rice chicken. This recipe, however, brings the other up a notch with flavourful mushrooms, fragrant chestnuts, and just a dash of Chinese Shao Xin wine. You may choose to omit the wine if you object to its presence; worry not, for the recipe maintains its integrity and absolute deliciousness!
Baking, pan-frying and deep-frying – all three are popular methods of cooking, particularly during this season of culinary indulgence.
These tarts make perfect gifts for relatives and friends. With its soft textured melt-in-the mouth pastry and delicate blend of sweet and tangy taste of pineapple filling, they are pure indulgence. Festive celebration just wouldn’t be complete without them.
No longer confined to industrial applications, liquid nitrogen has taken the culinary world by storm. The instant refrigerant has seen particular widespread use in frozen desserts, as the 196°C liquefied gas is capable of creating a variety of cool treats within seconds at the table. The speed of chilling also leads to the formation of smaller ice crystals, which results in a smoother texture as well as preserves the natural taste of ingredients. The wow factor helps too when entertaining guests, as a magnificent vaporous fog envelops the dish when liquid nitrogen comes into contact with the much warmer surrounding air.
This is really an old school cake commonly found in our neighborhood bakeries with fragrant pandan kaya sandwiched between layers of sponges. However, in this recipe, we use whipped cream infused with real pandan juice instead of kaya to cut down the sweetness.