INTERNATIONAL CUISINE Discover food customs from many nations and cultures. LICIOUS FOOD MAGAZINE JULY 2024 POPULAR FOODS Get the recipes and ideas on the top 5 dessert food. 8 Ideas Traveller recipes in 2024 WWW.LICIOUS.COM Traveller Edition
LICIOUS FOOD MAGAZINE JULY 2024 No. 33, Jalan Meranti 9, Taman Meranti Indah, 47100, Puchong, Selangor. www.licious.com licious@foodies @licious.foodies Editor-in-Chief Dayana Batrisyia Content Director Dayana Batrisyia Contributor Writers Dayana Batrisyia Nurfadhilatul Akma Nuramni Nadhirah Managing Editor Nurfadhilatul Akma Photographer Nuramni Nadhirah Traveller Edition
EDITOR’S NOTES DayanaRabiee Editor -in- Chief of Licious Welcome to Licious Magazine’s Traveller Edition, where we honour the wonders of the food world and travel! We’re exploring the culinary joys of different cultures this season, and we’ve put together a carefully chosen collection of recipes that will tantalise your taste buds and inspire your wanderlust. Don’t miss our dessert section, where we provide delicious delicacies from around the world that are appropriate for any environment, if you have a sweet craving. These treats, which range from Australian delights to French pastries, are sure to surprise and kindly. We at Licious Magazine think that food is a common language that unites all people. It is our wish that this Traveller Edition would encourage you to try new foods, explore around with recipes, and above all, relish the experience of preparing and serving meals to those you care about. Bon voyage and bon appétit!
TABLE OF CONTENT 01 02 03 DESSERT FOOD • CAKE • WAFFLE • ICE-CREAM • CUPCAKE INTERNATIONAL FOOD • KUNAFA • PAVLOVA • CROFFLE LUNCH WESTERN FOOD • SPAGHETTI BUTTERMILK • BURGER • CHICKEN CHOP AND SPAGHETTI MASAK LEMAK CILI API • SPAGHETTI AGLIO E OGLIO
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DESSERT FUnveiling a world of sweet possibilities, our latest edition delves into the art of cake crafting, where every creation is a masterpiece waiting to be savored. From the classic elegance of a choclate cake to the whimsical charm of a vanilla layer cake, we explore the myriad flavors, textures, and designs that make each cake a unique experience. It’s not hard to see why some cakes and bakes become classics, with family recipes handed down through the generations. You have only to sink your fork into a sweet taste of cake to understand why there are some sweet treats that we simply can’t resist returning to again and again. In other country , Malaysian cakes can be influenced by a mix of cultures, including Malay, Chinese, Indian, and colonial influences from the British, Dutch, and Portuguese, reflecting the country’s diverse population. 2 LICIOUS
CAKE Cakes in Malaysia are not just about the flavors , they’re also about the artistry and creativity that go into their decoration and presentation. With the influence of global trends and the internet, Malaysian bakers and pastry chefs are constantly innovating, blending traditional flavors with modern techniques to create unique and visually stunning cakes. There are some types of cakes and cake-related traditions you might encounter in Malaysia which is “Kek Kahwin” or “Kek Berarak.” This is a multi-tiered cake soaked in syrup and decorated with icing, flowers, and ribbons. this cake is often see in Malaysian weddings, especially traditional Malay weddings, it’s an important part of the wedding ceremony and is served to guests. FOOD In Malaysia, the cake is more than just a dessert, it’s a symbol of the country’s rich culinary heritage and its ability to bring people together through the universal language of food.
INGREDIENTS FOR WAFFLE ICECREAM • All-purpose flour: gives the waffles structure • Baking powder: adds lift, making them fluffy • Salt: enhances the other flavors • cinnamon: adds warmth, you can never go wrong with cinnamon! • Ice cream: The ice cream adds sweetness because of its sugar content and fat. • Eggs: binds the waffles together • Milk: adds moisture • Vegetable oil: keeps the waffles crispy • Vanilla extract: enhances the other flavors HOW TO MAKE BELGIAN WAFFLE 1. Mix the flour, baking powder, cinnamon, and salt in a mixing dish. Mix until well blended. Put aside. 2. Transfer one cup of ice cream to a bowl that is suitable to use in the microwave. Melt the ice cream in the microwave for 30 to 45 seconds. 3. Combine the melted ice cream, eggs, milk, vegetable oil, and vanilla extract in a larger mixing dish. Mix thoroughly. Using a spatula, whisk to mix the dry ingredients in gradually. 4. As directed by the manufacturer, preheat the waffle iron. Before using, give the waffle iron a quick spray with nonstick cooking spray. 5. When the waffle iron is hot, pour in about 3/4 cup of the batter, cover, and cook for three to four minutes. When the waffle turns golden, remove it with caution and continue until the batter is used up. This recipe makes four waffles the size of Belgium. TIPS • Be careful to not undercook or overcook the waffles. The more experience you have with your waffle iron the better you can get at predicting the right cook time. • You’ll see chunks of waffle cone fragments when the ice cream melts. No need to scrape them out; just add them directly into the batter. As the waffles cook, they will become softer. 4 LICIOUS
WAFFLE ICECREAM
ICE-CREAM
ICE-CREAM WORKSHOP VENUE: HALL PERBADANAN PUTRAJAYA, PRESINT 3 TIME, DAY AND DATE: 8:00a.m.-11:30a.m SUNDAY (07/07/2024) PRICE: RM 10 PER PERSON MEET OUR PANNEL IS CHEF AFIQ EXPERT IN THE LARGEST ICE CREAM BUSINESS IN MALAYSIA 7
“Dessert is like a cloud that melts in your mouth.” - Jodi Picoult 8 LICIOUS
CUPCAK 10 E LICIOUS
INGREDIENNT OF CUPCAKE: • 1 1/4 cups all-purpose flour • 1/3 cup unsweetened cocoa powder • 1/2 teaspoon baking powder • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup granulated sugar • large egg, room temperature • 1/2 cup milk, room temperature • 1/4 cup vegetable oil • 1 teaspoon vanilla extract • 1 cup chocolate chips (or chunks for a more indulgent treat) INSTRUCTIONS: 1.Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. 2.Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar to combine. 3.Combine the wet ingredients. In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth. 4.Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s important not to overmix at this stage to ensure tender muffins. 5.Add chocolate chips. Gently fold in the chocolate chips, distributing them evenly throughout the batter. 6.Bake the muffins. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18- 20 minutes 7.Cool the muffins. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
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WHAT IS KUNAFA? Kunafa is a very popular Arabic dessert, especially served during the month of Ramadan. INTERNATIONAL FOOD KUNAFA INGREDIENTS: 1. Kunafa dough - You cannot just shred a sheet of filo dough to make kunafa; instead, it is thinly shredded filo dough. 2. Ghee - produces superior outcomes to butter. I heartily endorse the use of premium ghee! If all you have is butter, you can use it after clarifying it. 3. The syrup - utilized water, lemon juice, white sugar, glucose liquid (which thickens the syrup), and vanilla essence. 4. The cream - Since we’ll be adding syrup, I used heavy cream, cornflour, vanilla essence, and a tiny bit of sugar. we don’t want it to be very sweet. 5. Topping - use the pistachio or any nuts and add on the Nutella POWERFUL TIPS FROM US TO YOU! - Use your hands (don’t use a spoon) to rub the dough with the ghee until all the ghee is absorbed. - Drizzle the Kunafa with the syrup as soon as you take it out of the oven (hot); the syrup should be cold. - I keep my uncooked dough in the freezer for up to 3 months. STORING, FREEZING AND REHEATING KUNAFA NUTELLA - To Store: I keep it well covered in the fridge for 3-4 days, no problem. - Freezing: Kunafa freezes beautifully. Just put it in a wellsealed container in the freezer for 2-3 months. - Reheat: Defrost at room temperature overnight, then microwave for 40 seconds; it needs 13
CENDOL: A SWEET DELIGHT In the morning, a stroll through the park, A breeze so gentle, and flowers aglow. A bowl of cendol, a treat from the heart, Sweet and refreshing, a joy to bestow. By the river, the bamboo grows, Children laugh and play in the sun. A bowl of cendol, green as it flows, Sweet delight when the day is done. 15
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PAVLOVA USEFUL TIPS PAVLOVA LOVERS! 1. Can I Substitute Corn Starch? Corn starch is vital to the overall result of this recipe. It helps form the crisp exterior and marshmallow-soft interior. Do not omit the cornstarch. I haven’t tested substituting, but one of our readers reported great results using potato starch. 2. Can I Make Pavlovas Ahead? You can make the pavlova meringues up to 3 days ahead of time and store them loosely wrapped in a plastic bag (in a low-humidity area) then assemble them just before your event. Once they are assembled the frosting starts to soften the meringues and they should be eaten within 4 hours of assembling. TIPS FOR MAKING MINI PAVLOVA: • Make sure your oven is fully preheated before baking the pavlovas, since they may begin to melt or develop a crust of brown sugar on the bottom after baking. • They can all fit on one large 3/4 baking sheet; if not, bake them on two separate baking sheets in the upper and lower thirds of your oven. • Use parchment paper for easy removal from the baking sheet; avoid using wax paper as it will adhere to everything. • For optimal mixing results, use your stand mixer. It can take an extra two minutes to mix to get stiff, glossy peaks if you’re using an electric hand mixer. • Using a Wilton 1M Tip, pipe meringue onto the parchment paper until it is 3 to 3 1/2 inches across. Using a spoon, make a hollow in the center to accommodate the cream. • Let pavlovas rest in the warm oven for 30 minute 17
HOW TO COOK SPAGHETTI: • Fill a saucepan with water and heat it until it boils. • Add the salt and the dried spaghetti. To make the water taste a little salty, add enough salt. Simmer until the pasta is tender. • To prevent the spaghetti from sticking together, drain it, add a little olive oil, and thoroughly combine. • Steps to Cook Carbonara Sauce: • Heat a little butter • Sauté the onion until soft, then add the garlic. • Once it turns golden, add the sausages and black pepper powder. Stir briefly. • Add milk in a glass. • Add more black pepper powder. • Cook until it boils. SPAGHETTI CARBONARA CHICKEN THE INGREDIENT FOR SPAGHETTI BUTTERMILK: 1. Ingredients for spaghetti: • Oil • A pinch of salt • 1 packet of spaghetti, 500g • Water 2. Ingredient for Buttermilk: • ½ an onion (Holland onion), finely diced • 2 cloves of garlic, finely minced • Sausages • Black pepper powder • Butter • Curry Leaves • Milk 18 LICIOUS
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HAMBURGER 20 LICIOUS
RHAMBURGER INGREDIENTS 1. HAMBURGER PATTIE • 800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat (Note 1) • Salt and pepper • 3 onions, peeled and sliced • into rings • 2 tbsp oil • 4 - 8 slices cheese of choice, I use Swiss (optional) 2. HAMBURGER • 4 soft hamburger buns, lightly toasted • Lettuce, tomato slices • Ketchup, mustard, relish, sliced pickles 3. ON THE SIDE • French fries • Baked potato wedges INSTRUCTIONS 1. Cut the beef into four equal pieces. Gently shape with your hands into patties the size of your buns. 2. Season generously with salt and pepper on both sides. Make a dent on one side 3. In a heavy-based skillet or BBQ, heat 1 tablespoon of oil over high heat. Cook the onion until it becomes caramelized and wilted. Add salt and pepper for seasoning, then take out. 4. Bring one tablespoon of oil to a smoke. Once the patties have a wonderful crust and are deep golden, fry them for two minutes. Don’t exert pressure! Carefully flip, fry for one minute, and then sprinkle cheese (if using) on top. When the cheese is melted, heat for a further minute while covered with a lid. 5. Meanwhile, toast the cut side of the buns lightly. 6. To serve, spread your preferred sauce or condiment over the bread foundation. Place lettuce, tomato, then hamburger patty on top. Top with sliced pickles, onions, and additional sauce or toppings. Place the bun lid on top. Serve right away.
DESERT MUSINGS “A dessert is a sweet symphony that lingers on the palate and in the heart.” “Each dessert tells a story, a tale of craftsmanship and passion.” “Dessert is the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” - William Powell 22
WAFFLE CHOCO23
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WHAT YOU NEED TO MAKE CROFFLE : • Premade croissant dough: Croffles are simple to make as long as you start with premade croissant dough. Think Pillsbury, or if you are going for higher quality, then unbaked croissant dough from a local bakery. Even puff pastry would work well here! If you are extra ambitious, then go ahead and make your own from scratch! • Sugar: The croissant dough is rolled in sugar to give the exterior of the croffle GBD (golden brown deliciousness) once it’s cooked. You can use either white granulated sugar here or brown sugar. • Waffle maker: this should have it • How to make croffles: • Preheat waffle maker to medium heat. • Roll up croissant dough into crescent shapes. • Roll croissant crescents in sugar. • Cook in waffle maker until croffle is cooked through and GBD (golden brown & delicious). TO SERVE Serve with icing sugar sprinkled over top and a drizzle of maple syrup. CROFFLE Croffle was later sold for the first time at a café called La Petite Boulangerie, which is owned by Cuisine de France and is in the heart of Dublin. Croffle is made with croissant dough that is then spread out and cooked in a waffle maker. Waffles and croissants are combined to create croques. They essentially consist of a croissant that has been compressed into the shape of a waffle using a waffle machine. Imagine waffle, except when you bite into it, the outside gets beautiful and crispy and there are multiple flakey layers. 25
SP26 CHICKEN CHLICIOUS
SPAGHETTI MASAK LEMAK CILI API CHOP
BAKING CLASS BY HANDS ON WORKSHOP VENUE: GROUND FLOOR (EAST&WEST) IOI MALL PUTRAJAYA TIME: 10:00a.m. - 2:00p.m. COME AND JOIN US! OPEN TO EVERYONE, BUT LIMITED TO ONLY 150 PEOPLE DAY AND DATE: SATURDAY (06/07/2024)
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TIPS TO COOK PASTA IMPORTANT TIPS! 1. Assemble all your ingredients at the ready. Once the pasta starts cooking, things move quite rapidly, so it’s best to have all your ingredients prepared, diced, and ready to go. 2. It’s important that the garlic not burn. If turns lightly golden before the pasta is ready to go, just remove the pan from the heat until it’s time to add the pasta. 3. Remember to season the pasta with water! As I’ve mentioned previously, this is the primary opportunity for you to properly season the pasta. Thus, make sure you season the water with a good portion of sea salt. NOTES Storage instructions: Refrigerate in a sealed container for up to 3 days. (These noodles also taste delicious and served cold!)
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