Issue 3 | JUL – SEP 2014

COMPLIMENTRY copy

For Food Lovers By Food Lovers

Spicy & SweetSpiced desserts for the sweet-toothed

Some Like It ...Hot!

10 Spices you need to know about

Culinary JourneyA delicious journey into East Bali

Kitchen Heat Recipes that pack a punch

BeWicked It's more than just a Magazine,

it’s a Lifestyle

www.bewickedmagazine.com

Contents

Some Like It Hot!

The Magic of Manggis

Recipes +

12

24

34

Craver’s List Your Guide To The Best Kitchen Accessories

5 Spicy makes happy – a range of items that must make your larder

Feature Spices To Suit Your Fancy!

12 Some Like It Hot!

16 Hediard Special

Sinful Cravings There’s Always Room For Dessert

8 Spicy & Sweet – Desserts that aren’t all sweet

Craver’s Guide Your favourite restaurant guide

19 A quick run through on restaurants that have spicy tales

Travel Cravings! Explore food from around the region

24 The Magic of Manggis

31 Travelling Tastebuds

Recipes + Cook up a spicy storm

34 Craver’s Carrot Cake

36 Fish Pakora

37 Mint Yogurt Sauce

38 Braised Chicken with Dates & Moroccan Spices

39 Spiced Chickpeas

40 Recipes from Mekhala

“F ood! The one thing that bridges differences and brings everyone together. My friends and I love talking about food, as does most of the country. So, whenever one of them talks about a special dish they have tried, I would immediately visualise what the dish would looked like while the colours and flavours swim across my mind. Only recently did I realise, I was actually salivating for the spices in the food that they described, and was feeling my way around the flavours. Such is the appeal of spices – imperishable, with a certain sense of familiarity. On an Asian island like this one, spices don’t just play a part in the food; they form a historical story with which most of us can relate. This issue is therefore about what makes us quintessentially Asian: Spices. We found spices in sweet things, being exploited in restaurants and experimented with in recipes that you can recreate yourself. We also bring you on a culinary journey through East Bali, where spices are the focus of almost every meal. After this issue, your life will never be bland again. Promise.

A self-confessed Craver, Krishy Mal

Share your Cravings! Write to us at

contact@bewickedmagazine.com. and let us know what you crave!

PUBLISHER’S NOTE

“”William Cowper

Variety’s the very spice of life, that gives it all it’s flavour

Hot hot hot! The relentless weather is doing a good job in driving us mad, so I came up with a quick solution for those hot days that never seem to end. The heat from the lemongrass is subdued by sugar, creating a blissful liquid that cools your body from inside.

You will need:u2 Litres of Wateru500g Lemongrass, chopped or bruised u300g Caster Sugaru½ tsp SaltuIce Cubes

You need to:uBoil the water in a large pan over medium heat and add the lemongrass. Simmer for 10 mins and remove from heat. Strain the liquid and remove the lemongrass, then transfer back onto the pan with the salt and sugar. Boil until sugar dissolves and allow to cool. uServe chilled.

Lemongrass Juice

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

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For Food Lovers By Food Lovers

Wicked MediaPublishing Director

Krishy Mal“A bowl of Spicy Tom Yum Koong,

staple food in my life.”

Editorial

EditorReneé Kash

“Tantalizing Chilli Crab…”

WritersVictoria Lee

“Chilli Chocolate! Both my favourite foods in one!”

Jobelle Tee“Despite the blazing sun, I need me some

spicy Fish Curry & Prata!”

Finance

Finance DirectorAravin Nair

“Prawn Sambal – divine!”

Advertising DirectorPoonam Raj

“Rendang! Spicy and irresistible!”

Finance & Admin ManagerDavid Ong

“Does Laksa with extra chilli count?”

Art

Art DirectionPounce Design

“Mexican food with spicy, tangy salsa!”

5

Everything spicy,from mild to Wild!

Craver’s

cravers list

6

cravers list

Freshly StrangledThere’s regular orange juice, then there’s Charlie’s Orange Juice. Though it does not have a long shelf life, this intense, freshly squeezed juice is guaranteed to not last you more than a couple of days – its that good! Charlie’s Honest Squeezed Orange Juice, Cold Storage.

Hey, Pesto!Pesto is the best for a pasta meal: just stir through a pot of hot pasta and instant satisfaction is guaranteed! If you’re a certified carnivore and this is too vegan for you, add some pan-fried bacon. Jaime Oliver’s Pesto, from $5.30; Cold Storage.

Spice in a CupClipper Tea’s amazing collection includes an array of spice-influenced teas, including Masala Chai, Lemongrass, Ginger and Peppermint. A must try for anyone into spicy teas (like most of us Cravers!). Clipper Tea, from $15.90; Pasarbella @ the Grandstand and other retail locations.

Curry in a HurryWe absolutely love express cooking. With so many things to do during week, it’s important to be able to whip up something healthy and delicious in the blink of an eye! These spice blends are perfect – add them to meat, cook, and you’re good to go! Mekhala Yellow Curry Paste, from $5.50; Pasarbella @ the Grandstand.

Sticky & SweetSweet and Flaky, these Indian sweets have been made with a very large dose of ghee. Although not for everyday consumption, it makes a delicious treat during teatime, especially with the subtle hint of cardamom and cinnamon. Great way to impress guests too! Haldiram’s Soan Papdi, $3.50; Mustafa Centre.

WE LOVE THIS!

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Chocolate CravingsMany don’t recognise chocolate as a spice, but it actually does have spicy origins – use cocoa when making a pot of chilli, it brings out a richer flavour. This hot chocolate, however, is great with warm milk. Cafédirect São Tomé Luxury Hot Chocolate, $8.85; Cold Storage, FairPrice Finest, FairPrice Xtra, Giant Hyper, Jasons and Market Place.

Quick & SpicyPerfect for those days when you have a large appetite and next to no time to make curry – heat up these packet curries and have them with some instant chapattis or rice. It tastes as good as if you’ve spent an hour over the stove cooking it! Kitchens of India, from $2.50; NTUC Fairprice.

Sour Seasons Used predominantly in the Mediterranean region, Somaq, or Sumac, lends a refreshingly sour tang to curries, sauces and serves great as a flavour-burst in otherwise bland salads. Made with dried flowers, this rose hued spice has a long-standing roman his-tory. Greenfields Somaq, $3.70; Mustafa Centre.

Sweet EndingsToppings like these make you look like a dessertpro with very little effort! Sprinkle some of these delicious toppings on a scoop of ice cream, perfect for when you have guests over and all you have for dessert is plain ol’ ice cream. Besides looking pretty, the toppings add unique flavour too! Azzura Ice-Cream Toppings, $8.90; Azzura.

Vanilla DreamsWe found this amazing line of pure vanilla products. Admit-tedly a little pricy, but packs a punch with quality. Use liber-ally (as we do) when making cakes or cookies. This syrup is also great in your coffee or tea! Heilala Pure Vanilla Syrup, 250ml, $9.90; Mustafa Centre.

WE LOVE THIS!

cravers list

8

By Nicholas Ho

SweetSpicy&

sinful cravings

9

Spices have been so influential in cooking

that now, they are primary ingredients used in desserts. We scoured the country

to find the best desserts that feature

a taste unlike the regular, tooth-aching

sweetness.

A delicious cottage cheese dessert steamed to perfection and served in a bed of sweet, milky syrup made from sugar and milk. While the white cakes are not too sweet, the milky syrup is quite the opposite. Served in a shiny silver platter and strewed with chopped pistachios, the burst of flavour of the subtle cardamon and cinnamon in the sweet milk combined with the feathery cakes are a divine combination.

Where: 32 Race Course RoadHow Much: $7.90Info: www.mustardsingapore.com

Rasmalai from mustard

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No, this is not exactly spiced – but hear us out: Butterscotch and Salt are not a common pairing, yet it works and when stirred with graham cracker chunks, makes this one unique ice-cream. Frequented by the students from around the area, other tantalizing flavours here include Hello Panda Horlicks and Gula Melaka Pandan, among others. If you’re in the area and looking for a cafe that will send you on an ice-cream frenzy (especially after dinner), this is the place for you. Everything here is home-made, adding to its charm.

Where: Sunshine Plaza, Bencoolen St, #01-03How Much: $3.50 per scoopInfo: www.merely.com.sg

Salted Butterscotch Ice-Cream

from Merely Ice Cream

sinful cravings

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This cake has it all – heaps of compacted, shredded carrots, plenty of walnuts to soothe any nutty cravings, along with a fresh hit of delicious cinnamon. All this is presented after being frosted lavishly with a soothingly serene vanilla cream cheese icing. If you can only have one carrot cake ever, we have found you the perfect one. Other cakes include Red Velvet and an irresistible Chocolate Blackout Cake, among others.

Where: Orchid Hotel, 1 Tras Link, #01-06How Much: $5.90 per slice, $52 for whole cakeInfo: www.cakespade.com

spiced carrot cake from cake spade

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Lemongrass is known to cool us down on a hot day – but only in the form of an iced tea. Azzura proves us wrong, with a sorbet fit for angels who have a spicy side. The lemongrass and ginger sorbet has a distinct taste – you will either love it or hate it. We loved it, and hence, its here! The main story of this café, however, is their gourmet coffee and fantastically named gelato creations.

Where: Katong V, 30 East Coast Road, #01-01How Much: $3 for a single scoopInfo: www.azzuragelati.com.sg

lemongrass & ginger sorbet

from azzura

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sinful cravings

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This place is famed for their Banana Cake, but the apple crumble, peppered with the subtle sweetness of cinnamon, is a tough contender. The Baker’s Well Bakery Café has the best accompaniment for this dessert: their lemongrass iced tea. Especially refreshing during hot balmy days, it’s a combination that everyone must try, especially if you’re a café hunter.

Where: 35 East Coast RoadHow Much: 2 for $6Info: www.bakerswell.com

apple crumblefrom baker’s well

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If you’re a fan of nuts, crispy pastry and sugar syrup soaked wonderment, then this middle-eastern dessert is for you. The decadence of the Middle East greets you in this delicious sweet pastry filled with chopped nuts (pistachios included). The perfect ending to a middle-eastern din-ner. If you’re feeling especially moreish, you can choose to have the bagalawa with a scoop of vanilla ice cream.

Where: 39 Arab StreetHow Much: $6Info: www.cafelecaire.com

Bagalawafrom café le caire

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sinful cravings

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feature

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feature

By Victoria Lee

Hot!Some like it…

T

he wonder, the glory, the lucrative trade that made history - all of which hold a legacy so fragrant that the aroma fills the air till today. Yes, we are talking about Spices! From the Indian curry to Chinese braised pork to even steak, spices have helped colour the various dishes we consume and make them simply irresistible. Spices come from almost every part of a plant, including but not limited to, the leaves. Think tree barks (cinnamon), roots (ginger, ginseng), seeds (peppercorns) and of course, not forgetting the leaves that we are already familiar with, such as parsley and mint. If you haven’t incorporated them in your dishes yet or wish to explore other spices, here are 10 that should give you a good head start.

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Chinese Star AniseThe Star Anise (also known as Ba Jiao) has a licorice-like taste. It is the seed of an ever-green tree native to southwest China, Vietnam and Japan. You might already know it from its distinctive shape and have used it in popular local dishes, like Nasi Biryani, Five-Spice Pork and Beef Rendang. It can also be used to treat respiratory infections, flu and can cure rheumatism when brewed with hot water and sugar. Star anise seeds can be used to aid digestion as well. Exercise caution when using it due to its strong flavor.

CloveHarvested from the flower buds of a tree, cloves are native to the Maluku Islands in Indonesia. The oil in its stem has anti-inflammatory properties and helps with oral infections. Cloves also have a strong, distinct flavor and are usually paired with meat that is cooked for a long period (such as roasts or stews). This is also commonly used in Nasi Biryani! Pierce a few cloves into an onion and toss it in casseroles or meat stews for added flavour.

CardamomThis sun dried seed, or seedpod (depending on how they are used), is widely popular in Indian cuisine and known for its intense aroma, so do use it sparingly. It is also a key ingredient in Masala Chai, Indian “mixed-spiced tea” and Indian sweets like Gulab Jamun. It’s medicinal properties are similar to that of cloves; cardamom pods can tackle digestive issues, detoxify the body and even protect against cancer. Always find out the exact amount of cardamom needed in a dish as a little too much might overwhelm the dish. You can add a pod to a cup of tea or warm milk for added flavour.

Dried ChilliThis infamous spice needs no introduction and we all love a good spicy dish that has us reaching for tissues all night! The Chinese dish Kung Pao Chicken will lose all of its kick without it! As a rule, the smaller the chilli, the more potent the burn! Dried chilies can also be used to prevent heart diseases, obesity, hypertension and even bronchitis. So how does milk, yoghurt or even ice cream counter its spiciness? Because capsaicin, the chemical that gives the heat, is fat-soluble and not water-soluble. Dried Chilies usually go well with tangy or sour flavours, so add them for an extra punch. Experiments have found that dried chillies have anti-bacterial and anti-carcinogenic properties, and can reduce cholesterol.

In ancient times,

saffron was so exclusive that

it was pricier than gold – a proposal made with a small jar of saffron

would have been extremely plausible.

feature

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PepperFruit of a flowering vine and native to South India, the pepper is not to be confused with chilli, even though they are sometimes used interchangeably or together. It’s rather mild taste makes it suitable for a wide variety of dishes such as seafood pasta, mashed potatoes and soups, making it one of the most common spices. It contains beneficial minerals like zinc, potassium and even vitamin A and C.

VanillaAlso dried and in pods, they originate from Mesoamerica, which includes part of modern day Mexico. They are not used as much in cooking as in baking. A good cupcake wouldn’t be as indulgent and we wouldn’t have vanilla ice cream without these black pods! However, many people rarely use the dried whole pods and opt for extracts; it is cheaper and easier. Vanilla Pods have medicinal properties too, as they reduce free radicals and can be used as an aphrodisiac. Due to its highly fragrant nature, it is used in aromatherapy for anxiety relief. Use it to compliment other flavours like chocolate, caramel and even coffee-flavoured desserts, or stick a dried vanilla pod into your jar of sugar and voila - Vanilla Sugar!

SaffronThese dried stigmas are one of the most expensive spices from Greece and Southwest Asia. Indispensable to Spanish paellas and Italian risottos, it gives food the warm yellow colour as well as a unique aroma and flavour. Medicinal uses include providing relief from asthma, gastric problems and research even suggests it inhibits the growth of tumours. In ancient times, saffron was so exclusive that it was pricier than gold – a proposal made with a small jar of saffron would have been extremely plausible.

TurmericThese dried rhizomes are usually ground up into a dark orange-yellow powder and are responsible for giving curry its yellow colour. Known as ‘kunyit’ in Malay, this powdered spice is popular in Perana-kan and Indian cuisines. Also on the heavy side, it tastes mustard-like with an earthy tang – safe to say that it cannot be consumed on its own. It is a powerful anti-inflammatory and anti-oxidant; people have even applied it on their face to counter blemishes! Pair it with squid, if you haven’t already, as the dish Sotong Kunyit is widely popular.

Cumin These dried seeds, native to India and the eastern Mediterranean, pack a warm, nutty flavour and are the key ingredient used in curry powder. Like others, it is used in combination with other spices for a highly spiced food. Also popular in Mediterranean and Mexican cuisines, cumin is said to reduce nausea during pregnancy and treat diarrhea. Like strong spices, cumin pairs well with heavier meats such as lamb and beef.

CinnamonObtained from the inner bark of the cinnamon tree, cinnamon is widely used in sweet and savoury foods like apple pies, raisin croissants to, well, cinnamon buns. This fragrant spice is hard to forget as the smell of it usually warrants sugary, doughy cravings! Health benefits include preventing Alzheimer’s and lowering the effects of a highly fatty meal. Have some of the powder at home? Add a dash of it to your milk or coffee!

feature

The well-known French brand in Singapore has romanced locals for many years with its various delicious condiments, oils and other perfect, gift- worthy products. With a boutique and café, Hediard has done its fair share to educate us on the rich French heritage through the compelling food they serve at the café. However, the main focus of this influential brand is their range of food products, featuring exotic spice blends and traditional ingredients from the different regions of France.

Hédiard Dehydrated Pink Peppercorns

Pink is a colour that we all love to see in food: it’s unique and

unexpectedly appetizing. Pink peppercorns make a great substitute

for black or white ones and look perfect strewn carelessly over a

chicken salad or fish. The heat you get from this is both subtle and sour,

making it perfect for those who prefer a milder pepper. $19.90

Virgin Walnut Oil Made in the Perigord and

Burgundy regions of France, Walnut Oil, cold pressed from dried out walnuts, has a rich, nutty flavor that is perfect for salad dressings, to flavor fish

and steaks, to toss with pasta or even to jazz up desserts. $29.90

Herbs & Spices Salt Salting a dish is akin to the

cherry atop a cake – nothing will be the same without it. This

particular salt made with different peppers, paprika,

thyme, chilli pepper and rose-mary goes hand in hand with

stock, ready meals, grilled meat and fish or salad dishes. $17.90

Peach Ginger ChutneyPeach and ginger is a highly underrated

combination. This chutney is perfect for those craving a sweet condiment with a subtle but certainly not invisible spicy hit. It is perfect

with poultry or fish. $19.90

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Herbs of Provence

This blend combines all the best of herby flavours

from Provence, France. This seasoning goes well with most Mediterranean

recipes, but is also excellent on barbecue

dishes, sauces, fish, tomato-based recipes or

even pizza. $14.90

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Bourbon Massale CurryIf you are looking to impress your dinner guests with an exotic curry,

this spice-blend will take you a long way. Made with the intensive flavours of spices gathered from the Reunion Island, this bottle of fiery red powder is sure to create

lasting memories! $17.90

Hediard Advertorial

Fig Bitter-Sweet Stewed with SpicesThis condiment combines

a select number of flavours: discreet acidity of the

vinegar, the sweetness of honey and the subtle aroma

of cardamom. Made with semi-dried figs, this smooth paste is great with foies gras.

$19.90

Shallot and Chive MustardMustard, like Mayonnaise, can carry

a world of flavours. This combination of Chives and Shallots with traditional

smooth mustard is divine! Pair with roasts, or a delicious raw vegetable salad. $18.90

10 years = $10 rewardsFor Hediard’s 10th Anniversary,

with every S$50 spent at Hediard Café or Boutique, receive a S$10 voucher!

Juniper Berries This ingredient may be new to

the Asian palate, but it is a must. The peppery, woody musk of the Juniper berries is complemented by a dark sweetness, going great

as a seasoning for game, wine sauces and marinades. $14.90

White Wine Vinegar with Vanilla

Perfect for the deglazing of meats, this surprising White

Wine Vinegar is very delicate, where a little goes a long way. The vanilla pod adds subtle

sweetness to the harsh flavours of vinegar, creating a blend of sophisticated flavours. $24.90

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Hédiard French Café

Hédiard’s Delicatessen Boutique is beside the quaint Hediard French café, where the flavours promised in the store come to life with delicious dishes. Opened in 2007, this café boasts an extensive menu for High-Tea, breakfast and all-day dining, including the Classic French Tea Set at $12++. On a hot day, we recommend you try the Rooibos Tea: a refreshing blend of passion fruit, red-fleshed peach, wild woodland strawberry and bergamot orange pieces.

uHeat the olive oil in a casserole and brown the leg of lamb. uRemove the meat from the casserole, pour out the excess fat, and gently cook the diced vegetables with the tomato purée in the same casserole. uPlace the leg of lamb on top of the lightly cooked mixture. uPour over the lamb jus (Au Jus), acacia honey and Moroccan spice mix. Bring to a boil. uSeason with salt and pepper, cover the casserole, and transfer it to an oven preheated to 90°C to continue cooking for seven hours. uServe with couscous & seasonal vegetables.

>> Serves 6

u 1 boned leg of lamb u2 litres of lamb juice (au jus)u100g finely diced carrots u100g finely diced onions u2 minced cloves of garlic u200g blanched, skinned and seeded tomatoes, cubed u1 bouquet garni u50g Hédiard acacia honey u30g Hédiard italian extra virgin olive oil usalt and pepper u10g tomato purée u20g Hédiard moroccan spice mix

Recipe Provided by Hédiard Singapore Pte Ltd.

Recipe from Hédiard Chef, Jean-André Lallican SEVEN-HOUR LEG OF LAMB WITH HEDIARD MOROCCAN SPICES

Where: Tudor Court, 123-125 Tanglin Road Singapore 247921 Open: Daily 9.00am-8.00pmCall: +65 6838 1796

*Lamb ‘Jus’: The French ‘Lamb Jus’ simply means ‘Lamb’s own juice’. The Juice of any meat (primarily from game or poultry) is obtained by roasting the meat and collecting the natural fats and juices that gather at the bottom of the pan. This is then used to flavour game and poultry when cooking, mainly in Chicken, Veal and Lamb dishes. You can get the Lamb Juice used in this recipe from Butchers around the country.

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cravers guidecravers guide

a list of restaurants that will help hit that spicy spot!

Bites BackFood That

craver

’s

g

u i de

Cra ve This!

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cravers guide

A guide to the best restaurants around town that serve it spicy!

••• Supertree By IndochineThe venue is sprawling with beautiful 360- degree views of the surrounding Marina Bay Sands, serving as the perfect backdrop to the modern Vietnamese cuisine served here.The delicate spices in the food have been combined with precision on a variety of dishes,and presentation is next to perfect. The Cod Fish here is prepared and served to bring out the juicy and mellow flavours of the fish, a must try.

Cuisine: Western/AsianWhere: Gardens By the Bay, 18 Marina Gardens DriveInfo: www. indochine.com.sg

••• Zaffron KitchenThe flavours of traditional dishes have been tweaked to suit the local taste buds, which is not exactly a bad thing. We tried the Punjabi set lunch at Westgate, which comes in a large platter with biryani rice. The spicy blend in each of the dishes compliment one another very well, making this a venue that promises to settle your Indian cuisine cravings.

Cuisine: IndianWhere: #01-20, Westgate, 3 Gateway DriveInfo: www.zaffronkitchen.com

••• Min Jiang, Goodwood Park HotelChinese food has its fair share of spices, regardless of the dish. Although famous for their Dim Sums, we encourage you to try the most amazing chilli prawns, to-die-for hot and sour soup (this, made with the Chef’s special broth, gives the local fav Tom Yum a good run for its money) and the best avocado and coffee ice cream dessert in the world – the avocado is blended into a smooth paste and poured into a coconut, and is served with a plump scoop of coffee ice cream and drizzled with gula Melaka syrup. Need we say more?

Cuisine: ChineseWhere: 22 Scotts Rd, Goodwood Park HotelInfo: www.goodwoodparkhotel.com

Supertree by Indochine

zaffron kitchen, butter chicken set

Min jiang, dim sum trolley

Cra ve This!

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cravers guide

••• Diamond Kitchen

The food at Diamond Kitchen is extra-ordinary. In spite of the distance (they are located in the East), every dish they display on the menu is very tasty and has been prepared precisely. We loved the Champagne marinated pork ribs with the bones removed, hence less hassle with eating them. Also try the salted egg-yolk so-tong and the Sauna Prawns (live prawns that are cooked from the steam of hot stones). The delicate spices used in Chinese seafood cook-ing come alive in this restaurant. Best to make reservations, as they tend to be quite full.

Cuisine: ChineseWhere: 5000F Marine Parade Road, #01-22/23 Laguna Park CondominiumInfo: www.diamondkitchen.com.sg

••• UjongOur local favourite, Chilli Crab, is served here minus the messy! Crispy, softshell Chilli Crab is served with Deep Fried Mantous Chilli so there is absolutely no fuss. The tangy chilli gravy is served by the side, so it doesn’t tamper with the deep fried crab’s crispiness and the mantous.

Cuisine: Western/Asian FusionWhere: #01-10, 328 North Bridge Road, Raffles Hotel ArcadeInfo: www. raffles.com/singapore/

•••YantraYantra has some of the most interesting combinations of Indian food that we have tried so far – such as truffle, for example, in Naan. If you’re looking for a unique but authentic Indian experience, Yantra might just be the place for you. Their dishes combine the classic spices and tastes of Indian Cuisine with modern European techniques and adaptations. We recommend the Bengali Fish Curry made with Cod – the rich textured fish carries the flavours of Bengali spices very well – an absolute must try. Cuisine: IndianWhere: 163 Tanglin Rd, #01-28/33Info: www.yantra.com.sg

Diamond Kitchen, sauna prawns

ujong

yantra, kulfi on the go

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cravers guide

Table by rang mahal

Cra ve This!

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cravers guide

••• MustardThis Punjabi and Bengali restaurant in Little In-dia is the perfect place to bring your friends if they are looking for something exotic. We rec-ommend the prawn curry (try the mild one, as the spicy version can be really spicy). Also, the chef here knows how to prepare fish with Ben-gali spices to perfection – they almost melt in your mouth with a spicy, sourish tang.

Cuisine: IndianWhere: 32 Race Course RoadInfo: www.mustardsingapore.com

••• ArossaArossa is the place to be when all you need is good, non-pretentious Italian food. A Japanese female chef (kudos to girl power), trained in classic Italian cuisine, is the mastermind behind the food here. If you are a fan of Sea Urchin, we recommend the Sea Urchin Carbonara – salty and creamy at the same time. The best part of the meal here was the dessert; smashed Tiramusu.

Cuisine: ItalianWhere: 8 Scotts RdInfo: www.arossa.com.sg

••• Table by Rang MahalRang Mahal has succeeded in creating a casual dining experience for guests at Table, located in Naumi Hotel. Vegetarian dishes are particularly delicious here, we highly recommend the Paneer Tikka and Tandoori Mushrooms. Most Indian spices are used carefully to bring out the best in Nothern Indian Cuisine. Guests should also try their Tulsi Mocktail, made with basil found in India.

Cuisine: IndianWhere: Naumi Hotel, 41 Seah StreetInfo: www.rangmahal.com.sg/table/

mustard, coconut prawn curry

arossa, t-bone steak

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travel cravings

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travel cravingsAlila Manggis Special

B ali has become a popular tourist destination among locals, what with daily flights from Singapore and unique holiday accommodations popping up all over the island. Alila Manggis is one such unique resort, promising a surprisingly different experience. Our publisher Krishy Mal had an opportunity to explore Alila Manggis through a 4D3N Culinary Package designed just for the readers of Cravings!.

-Alila ManggisBy Krishy Mal

Exploring East Bali

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I have been to Bali before, but it was a trip that was completely unlike any other. For one, the Bali Denpasar Airport has undergone a major overhaul – it looks breathtaking now, and the systems to check-in and board the aircraft have been made thankfully efficient. Apart from the welcoming airport, Alila Manggis was the difference.

The Alila Hospitality started with a very welcoming airport transfer – the extremely polite driver handed me a wet towel and a bottle of cold mineral water, allowing me to wash away the fatigue from my daunting travel. Admittedly, Bali is not very far away from Singapore (about 2.5 hours), but the flight delays were drastic that day. Once I had comfortably settled down in the very luxurious private vehicle, the driver gunned straight for Manggis while I forced myself to stay awake (as the drive was almost 90mins) so that I could witness the primitive beauty of Bali.

Alila Manggis is located in Manggis, East Bali, away from the incessant tourist haunts of Seminyak and Kuta. As we drove deeper into the island, the driver engaged me in discussions about the land, its people and the serenity of East Bali. An hour and a half later, I arrive at Alila Manggis, where the very well mannered hotel staff checked me into a Double Deluxe Room, complete with a balcony facing the pool and beyond that, the ocean. It was late, and I was going to turn in, but the Alila adventure was just beginning.

Day 2 The next morning, although the “Chef’s Inspiration Breakfast” started at 7am, and was served till 11am, the very kind staff assured me that should I choose to sleep in and get to breakfast at 12, they would be happy to serve me. Breakfast was indeed a delicious affair. The restaurant, aptly named SeaSalt, was so close to the ocean that I could not only smell the sea salt in the air, I could also see the ocean waves crashing against the barriers as I sipped on tea and enjoyed an amazing array of homemade jams – papaya, pineapple, banana and the best of all, coconut.

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After the scrumptious breakfast, I was given a tour around the property. Alila Manggis is relatively small, with 55 rooms in total, including 1 suite. But this is the very charm of this 4-star establishment – everything is kept simple and private. All rooms come with a balcony facing the pool and eventually the ocean beyond the pool, where anyone (like me, especially) can sit and read a book while the ocean breeze keeps you cool.

travel cravings

I could also see the ocean waves crashing against the barriers as I sipped on tea and enjoyed an

amazing array of homemade jams

What Manggis lacks in tourist shops and attractions, it more than makes up for with a tranquil and peaceful atmosphere. The closest place that guests can explore is located 15 minutes away by free shuttle, offered by the hotel. Named Candidasa, this stretch of a village offers so many quaint eateries and quiet little shops that offer tourist-y items, like refrigerator magnets and other decorative trinkets. Exploring this small stretch of shops kept me busy during the afternoon. I had lunch at one of the shops here – a delicious 3-course meal under SGD $15!

After the lunch and shopping, the Traditional Balinese Megibung awaited me for dinner back at the hotel, as part of my package. This was a large platter serving 9 side dishes, arranged in a large circle, with traditional yellow rice in the middle of all the dishes. The waiter then explained that a megibung was a feast that

”“

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marked the end of a religious festival, and took almost two days to complete cooking. What is even more interesting is that the men, as opposed to the women, prepare it. This dish had as much heart as it did flavour – all of the traditional tastes of Bali, from the vegetable dishes to the chicken, pork and beef, were included in the Megibung.

Day 3 – The Culinary JourneyThe Alila Manggis Culinary Journey began bright and early at 7.30am, with a visit to the local market about 30 minutes away. The driver from Alila Manggis also escorts you during the tour of the market – it is good for tourists to be seen with a local representative to facilitate communicating with the locals. He will also do the honours of introducing guests to the various ingredients used in Balinese cooking, all available at this market. This destination is impressive, as one can find a market for everything (and yes, I do mean an entire market) – fruits, vegetables, spices, flowers and meats. One market that I did avoid though, and this is entirely up to you, is the live poultry and game market. If you are not the sort who can handle this, I strongly advise to let your guide know about it.

Upon my arrival back at the hotel, the chef embarked on an introduction of the many ingredients that I will be using while cooking – this serves as a quick recap of all the ingredients from the market. Learning about the nature and composition of the ingredients before using them – something that most of us dismiss when cooking at home – was a valuable take-away during this introduction. After this comes the cooking: stoves are set up at the beautiful SeaSalt Restaurant, where the chef and his assistants prepare all the necessary ingredients that you will be using. This made cleaning up a real breeze, as an assitant would come around to clear up the dishes I used as soon as I was done using them.

The Dishes Following the recipe and the chef’s demonstration closely, I was proud of my achievement by lunch time: I had made Bumbu

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Bali (as featured in Issue 2, ‘Recipes +’), which is the basis of any Balinese dish, from scratch by combining and pounding ingredients in a tradi-tional ulekan (an Indonesian Pestle and Mor-tar). With the resulting paste, thick and fiery red in colour, the very patient chef taught me how to fully utilize this paste – first by heating it up and bringing the spices to life on the stove, then by incorporating it in a number of dishes: Chicken Satay, Steamed Fish Parcels, Tofu and Tempeh Curry and finally, Balinese Fried Rice.

During the cooking process, I was provided with a set of recipes and an apron, which I could take home. The finished dishes were eventually plated in a tantalizing manner, and awaited the consumption of the hungry cook (and believe me, by the end of this culinary journey, you will be famished). Participants will also be awarded a certificate and a complimentary cookbook, as part of the package.

The rest of my day was spent with a book by the wonderful balcony of my room, enjoying the sea breeze and people watching. I ordered room service – the breakfast breadbasket with the special coconut jam. While the service staff were so kind to set up the food on my table at the balcony, what I did not expect was for them to remember my yen for the delicious bread.

Come dinner time, as I was awaiting my order to be served at SeaSalt, a waiter brought me a bread basket, complimentary, enquiring if I wanted to nibble on some while waiting for my Balinese special Chicken Pizza. I was touched – this was the moment that I knew, the staff here really loved their jobs. They are not merely waiters or servers, they are social agents intend-ing to befriend their guests and ensure thorough satisfaction.

Day 4 My last day in Alila Manggis was a sad one – I had to depart to the airport shortly after my breakfast, bidding the amazing Alila staff and resort goodbye. Airport transfer can be arranged according to your flight timings, making later checkouts a welcome possibility.

Alila Manggis has been a journey that I have never had before, and one that I hope to have again but I doubt will be the same. It was exactly what I needed – 4 days away from the raving madness that we are all consumed by in the city. If you love food, like we do here at Cravings!, and a good holiday to boot, you must embark on this journey – I now feel confident that I can make the promise that the folks at Alila themselves swear by: your experience will be surprisingly different.

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The Alila Culinary Journey PackageWe have worked closely with Alila to design a Culinary Journey Package, especially for Cravings!

readers! Simply input promo code ‘Cravings’ when booking your package with Alila, at alilahotels.com/manggis.

Immediately - 15th July 2014;16th Sep - 19th Dec 20146th Jan - 31st Mar 2015

16th Jul - 15 Sep 2014

20th Dec - 5th Jan 2014

Travel Period Superior3 Nights 5 Nights 3 Nights 5 Nights

Deluxe3 Nights 5 Nights

Seaside Suite

USD 640

USD 735

USD 765

USD 720

USD 830

USD 875

USD 1235

USD 1435

USD 1515

USD 1140

USD 1295

USD 1350

USD 1270

USD 1450

USD 1530

USD 2130

USD 2465

USD 2595

3 Nights Package:• 3nightsaccomodationatAlilaManggis.• Dailyalacartebreakfastorchefinspirationsatour restaurant or in room dining. • OnetimeahalfdayintroductiontoBalinese cooking school followed by lunch. • Onetimea3-coursechef’stailormadeAsian flavour dinner or traditional Balinese Megibung.• AlilaManggiscookbook.• Dailyafternoonteaatpoolside.• InresidenceAlilaHospitalities.

5 Nights Package:• 5nightsaccomodationatAlilaManggis.• Dailyalacartebreakfastorchefinspirationsatour restaurant or in room dining. • OnetimeahalfdayintroductiontoBalinesecooking school followed by lunch. • Onetimea3-coursechef’stailormadeAsian flavour dinner or traditional Balinese Megibung.• One time catch and cook a seafood adventure. Cooking school followed by dinner.• Onetime60minutesBalinesemassage.• AlilaManggiscookbook.• Dailyafternoonteaatpoolside.• InresidenceAlilaHospitalities.

Alila Manggis hospitalites; free shuttle service based on hotel schedule to Candidasa area or Tenganan, a prehinduism village in East Bali, daily afternoon tea from 3pm-5pm, complimentry lifestyle experiences based on schedule; morning Tai Chi or Yoga and ginger tea by the pool.

Terms & Conditions:• Ratesareperroomperpackage,subjectto11%governmenttaxand10%service,applicableforbothsingleanddoubleoccupancy.• Ratesareforminimum3nightsstay,allbenefitsinclusionisformaximum2persons.• 10%commissionablebeforetaxesapplicable.• Thepackagedoesntincludeanyincidentalsincludingtelephonecalls,laundryandminibar,alcoholicdrinksandmealsthatarenotmentioned.

For further information and reservations, please contact our reservations department at Alila Manggis; Tel. +62 3634 1011, Fax. +62 3634 1015 or email us at manggis@alilahotels.com

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travel cravings

Jing Yaa Tang, Beijing Jing Yaa Tang just opened is doors in The Opposite House, a Beijing luxury boutique hotel – the product of a collaboration between Alan Yau, London-based and internationally renowned restaurateur of Swire Hotels, thus the contemporary Chinoiserie theatrical style design. Beijing and roast duck are often so

Travelling Tastebuds

We scour through some of the delightful restaurants around the region so you don’t have to face the conundrum of: ‘where shall we eat?’ the next time you happen to be there!

inseparable they might actually be synonyms with each other. Naturally, they offer expertly prepared series of roast duck dishes, as well as some classic Beijing region favourites like Kung Pao Chicken and Dan Dan Noodles. The best part? The menu is fully MSG free, so you know the delicious is from the hands of the chefs and the fresh ingredients. Jing Yaa Tang is located in The Opposite House, Beijing. Visit www.theoppositehouse.com for more information.

Cire, Bali With a French executive chef, Stephane Simond leading the culinary team behind Cire, you can expect some western flair with East Asian flavours. It has a daily changing four-course menu to meet tourists’ needs of healthier and sustainable, organic options, hence the separate healthy menu with tantalizing dishes like crab with avocado, citrus salad and mains are all served with steamed broccoli and brown rice. There is also the five-course signature tasting menu, separated from the healthy menu. For those who are pretty peeved about private dining areas, you should

By Jobelle Tee

Jing yaa tang Cire

Recipes +

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be at ease here due to their aptly placed screens to allow for increased privacy.Cire is located at Alila Villas Uluwatu, Bali. For more information visit, www.alilahotels.com/uluwatu/dining

The Apartment, Kuala Lumpur From 30th June to 27th July, held during the Ramadhan period, this buffet is aptly themed “Sundown”, consisting of the traditional Malay dishes like Ayam Masak Merah, Kerabu Ayam Pedas to European food items like White Fish Pie and Mushroom and Spinach pasta, Clams Aglio Olio – the list goes on and on. This international buffet includes South-Korean, Japanese and Indian fares. Available at both of ‘The Apartments’ outlets in KL, so do pay them a visit should you happen to be there!The Apartment is located at both KLCC and The Curve, both in Kuala Lumpur. For more information visit, www.atheapartment.com/

Brasserie Europa, Bangkok Situated in one of our favourite getaway spots, Siam Kempinski presents you a full European experience, in the form of food, of course! Indulge in some European fan fare while you are here with some fine Thai hospitality. They recommend their famous Kempinski Breakfast Buffet alongside the interactive show kitchens, which offer extra

mealtime amusement throughout the day as they do offer all day dining as well. Their stylish décor means you can hold some casual business meetings here as well while sampling some their finest dishes.Brasserie Europa is located in Siam Kempinski Hotel, Bangkok. For more information, visit www.kempinski.com.

Morton’s of Chicago, The Steakhouse, Hong Kong Apart from serving steaks as a signature dish that the name of this restaurant brings to mind, they have expanded their menu and added 16 more items to it. Now serving up their first ever pasta dish, Shrimp Scampi Capellini , other new additions include some rather unique offerings such as Chopped Spinach Salad and Parmesan & Truffle Matchstick Fries. If you are one for variety, we say you try the Mixed Grill – a tanta-lizing selection of pure seafood, such as salmon, crab and shrimps. They also serve a beef-sea-food combo of 6oz Filet Mignon, Grilled Shrimp and Bacon-Wrapped Scallops.Morton’s of Chicago, The Steakhouse is located at Kowloon, Hong Kong. For more information, visit www.mortons.com.

travel cravings

The Apartment

brasserie europa

morton’s of chicago

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recipes +

Spices are all around us, particularly

here in Asia. We have put together recipes from our kitchens and from our trusted partner, so that you can impress your guests at your next dinner party!

THE SPICY COOK

OFF!

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recipes +

THE CRAVER’SCARROT CAKEWe made this carrot cake with a mixture of regular wheat flour and wholemeal flour, making this a healthier alternative to regular carrot cakes. The spiced sugar syrup at the end adds a delectable oomph to this cake.

Prep Time: 20 mins | Cooking Time: 40 mins | Skill: Medium

u115g Plain Flouru 115g Wholemeal Flouru1 ½ tsp Baking Powderu1 tsp Ground Gingeru1 tsp Ground Cinnamonu½ tsp All Spiceu 150g Sugaru 175g Butteru 3 Eggs, lightly beatenu 2 Carrots, finely grated

uLine & Grease baking pan. Cream butter and sugar until light and creamy and add eggs a little at a time to the creamed mixture, blending thoroughly after each addition.

uFold in flour and other dry ingredients with a metal spoon, followed by the carrots.

uPour mixture into prepared baking pan and bake for 170 degrees Celsius for 35 to 40 mins. Remove cake from oven and allow to cool.

SyrupuPlace all ingredients in a heavy-based saucepan and bring to the boil. Reduce heat and simmer until syrup thickens, about 15 minutes. Pour syrup over cooled caked, making sure to allow the cake to absorb the liquid completely. Remove and discard cinnamon stick and cardamom pod. Overturn cake onto serving dish. uSlice and serve.

Syrupu ½ Cup White Sugaru 1 Cup Wateru 1 Cardamom Pod, openedu 1 Cinnamon stick

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Fish PakoraSold in marketplaces as a popular snack in Punjab, fish pakora is essentially bite-sized fish batter dollops that have been marinated in a blend of spices and flash fried to crispy perfection. A great way to serve these would be with mint sauce – a perfect dish for finger-food parties!Prep Time: 10 mins | Cooking Time: 20 mins | Skill: Easy

>> Serves 4u½ Kg Fish Fillet, minced finely (We used Halibut)u200 gm Chick Pea Flouru50 gm Rice Flour u½ tsp Oreganou½ tsp Cuminu2 Green Chillies, chopped finelyu½ tsp Black Pepper u½ tsp Minced Ginger u1 sprig Curry leaves u1 Garlic Clove, crushedu75g Cashew Nuts u1 tsp Cumin Powder u1 Lime, juicedu1 tsp Chilli Powder u1 tsp Coriander Powder u1 sprig Coriander leaves u1 Medium Onion, chopped finelyuOil to deep fryuSalt to taste

uIn a large bowl, mix all ingredients together to form a thick paste, and set aside.

uHeat up the oil in a frying pan up to smoking point. Drop spoonfuls of the batter into the hot oil, frying till pakora turns golden brown. Remove from oil and place on kitchen towel to drain excess oil.

u Serve hot with Mint Sauce.

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u 1 Bunch Mint Leavesu2 tbsp Fresh Yogurt uJuice of ½ a lemonuSalt to TasteuPinch of Paprika, for flavour and garnish

Prep Time: 3 mins | Cooking Time: 5 mins | Skill: Easy

>> Serves 4

recipes +

Mint Yogurt Sauce

This delicious sauce is perfect with most savoury fried items, including the infamous papadams. It’s easier to make than it is to eat! With this condiment, its hard to say exactly how much of each

ingredient you will need. Make the basic one as stated below, and taste as you go. If you need a little more of something, add away!

u In a pestle and mortor, combine salt and mint leaves and pound till leaves are crushed. At the yogurt and juice and stir with a spoon. Taste to see if mint sauce suits preference.

uPlace finished sauce in a bowl and serve with garnish.

LOVE THIS!

Prep Time: 25 mins | Cooking Time: 1hr 25 mins | Skill: Hard | Serves: 6

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recipes +

Braised Chicken with Dates & Moroccan Spices

u 1 ½ Kg Chicken, chopped into piecesu 1 Tbsp Plain Flouru1 Tbsp Olive Oilu2 Medium Red Onions, sliced thicklyu3 Cinnamon Sticksu1 ½ tsp Ground Gingeru1 tsp Ground Cuminu½ tsp Turmeric

u Sprinkle chicken pieces with the salt, pepper and flour. uIn a heavy based pan, pour the oil and heat over medium-high, before adding the chicken pieces. uBrown the chicken evenly on all sides (this should take about 15 mins, do this in batches if your pan is small), after which transfer the chicken to a separate dish.uOnce chicken has been browned, remove half the fat from the pan and discard, reduce the heat to low. uAdd onions and sauté till golden (add a little salt in with the onions to keep them from burning). uThen add cinnamon sticks, ginger, cumin, turmeric & chilli powder, and stir until fragrant. To this, add the chicken stock and half the lemon juice; bring to boil.uPlace the browned chicken pieces in the boiling liquid and bring the heat down to a simmer. uContinue to cook until chicken is tender when pierced with a knife, then remove the chicken and place on serving dish. uOn the stove, continue to cook the sauce until it reduces (about 7 mins), then stir in the dates and remaining lemon juice. uContinue to stir until dates are fully heated through (about 3 mins).uRemove sauce from heat and pour over chicken, garnish with the almonds & chopped cilantro. Serve.

u½ tsp Chilli Powderu3 Cups Chicken Broth (you can use a stock cube for this)u5 Tbsp Lemon Juiceu12 Dates, pitted and halvedu¼ Cup Toasted Almonds, choppedu¼ Cup Cilantro, choppeduSalt & Pepper to taste

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recipes +

Prep Time: 5 mins | Cooking Time: 5 mins | Skill: Easy | Serves: 2

Spiced Chickpeas

u½ Cup Chickpeas, cooked (alternatively, you may use the canned version)u1 Cup Mint Leaves, chopped u2 Garlic Cloves, minced u1 Pinch Chilli Powder (more if you prefer heat)u1 Pinch Cumin Seed Powder u1 Tbsp Ghee or ButteruSalt to taste

uHeat ghee or butter in pan and add minced garlic and chopped mint leaves, sauté till fragrant – this should take about 1 min.

uWorking quickly, remove garlic and mint leave mixture from heat and add the chickpeas, salt and mix well. Add cumin and chilli powder mix and serve.

LOVE THIS!

recipes +

Recipes from

MekhalaWholesome and healthy living is a strong movement that we are a part of and we found a perfect

brand to match: Mekhala. Mekhala boasts wholesome products to be used in the kitchen that serve as the best solution to a quick meal!

u500g Raw Prawns, peeled and de-veinedu100g Snow Peasu1 Small Carrot, Sliced and Blanchedu150ml Mekhala Pineapple Sweet Sour Sauce

uAdd all ingredients to a frying pan, stir to combine and simmer until cooked (about 5 to 10 mins).

uServe with brown rice.

u 2 Tbsp Mekhala Basil Garlic Pasteu8 Chicken Wings, Jointed, or 1 whole chickenu1 Lemon, Cut into Wedges

uMarinade Chicken wings or whole chicken in the Basil Garlic Paste and refrigerate for at least 2 hours. Before cooking, pre-heat oven to 200 degrees celsius. Roast wings for 15 to 20 mins, or whole chicken for 1 hour. Serve with lemon wedges.

Tip: For added flavour, stab a lemon with a sharp knife and place into the cavity of the whole chicken.

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Roasted Garlic Basil Chicken

Sweet & Sour Prawns

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