Food Magazine

October 2018 lets

Eat for live

“One cannot think well, love well,
sleep well, if one has not dined well.”
-Virginia Woolf

Are you a foodie ?

“First we eat, then we do everything else.”
-M.F.K. Fisher

PIZZA?why do we love

“No matter how big or hungry your family,you
can always appease them with pizza ”
The Complete Book of Cheese
Robert Carlton Brown

there is no
sincere
LOVE
than the
LOVE
of food

contents
2 Food Attitude
the indian cuisine
the chinese cusine
the malay cuisine

1 Eat For Live
the article

3 Midwest Living
desserts

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 3

EAT FOR LIVE

EAT FOR LIVE

Healty Tips

You know that certain foods can It has been shown that For example, the antioxidants
help you lose weight and lower 1/20th of a teaspoon of black in carrots are made more
your risk for disease — but do you pepper can enhance curcumin bio-available in the presence of
know why? Discover your path to absorption by over 2,000 healthy fats. Healthy fats such as
better health and nutrition — read percent. Every turmeric remedy olive oil, avocado, nuts or seeds
why certain nutrients, vitamins, and or supplement should include should be added to salads to
minerals naturally found in food can a pinch of black pepper for boost the utilization of beta
improve your health and help you optimal results in the body. carotene and other vitamins.
live a long, active life. Steamed carrots and Eat spinach with foods rich
tomatoes in vitamin C
Certain healthy foods can
be combined to enhance their Most fruits and vegetables Spinach is prized for its
synergistic effects in the body. are best eaten raw to preserve high iron content. This iron is
You are not necessarily what important enzymes; however utilized more effectively in the
you eat; you are what you when it comes to carrots and presence of vitamin C and
absorb and utilize inside. tomatoes, cooking can actual- blocked in the presence of
On the other hand, heavy ly enhance the bio-availability calcium. In fact, when 300
metals compete with nutrient of key antioxidants. Steamed milligrams of calcium are eaten
absorption, robbing you of carrots release higher levels of within 30 minutes of iron, the
crucial vitamins and minerals. beta carotene. Likewise, lightly iron absorption is significantly
Turmeric and black pepper cooked tomatoes have higher reduced. On the other hand,
levels of lycopene. vitamin C has been
When adding turmeric spice Add healthy fats to salads shown to enhance iron
to dishes, don’t forget to Salads are full of untapped absorption. Just 100 milligrams
add a pinch of black pepper!
The powerful antioxidant in potential waiting to be set free. of Vitamin C boosts the iron
turmeric – curcumin is not bio-availability of one
easily absorbed in the body.
meal by over 400
percent.

Just because a food is

deemed to be healthy is not a
guarantee that its principle
components are utilized
properly. By establishing a

healthy digestive system and
combining the right
nutrients together, healthy
foods can live up to their name

4 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

FOOD

ATTITUDE

FOODCULTURE refers to the practices,

attitudes, and beliefs as well as the networks and
institutions surrounding the production, distribution
and consumption of food. It encompasses the concepts
of food ways, cuisine and food system and includes the
fundamental understandings a group has about food,
historical and current conditions shaping that group’s
relationship to food . The ways in which the group uses food to
express identity,community, values, power, artistry and creativity.

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 5

FOOD ATTITUDE

Indian
Cuisine

Indian cuisine consists of a wide variety of
regional and traditional cuisines native to the
Indian subcontinent. Given the range of
diversity in soil type,climate,culture,ethnic groups,and
occupations, these cuisines substantially from
each other and use locally available spices, herbs,
vegetables, and fruits.The cuisine is also influenced by
centuries of Islamic rule, particularly the Mughal rule.

Historical events such as foreign invansions,
trade relations, and colonialism have played a role in
introducing certain foods to this country.For instance,
potato, a staple of the diet in some regions of India,
was brought to India by the Portuguese, who also
introduced chillies and breadfruit. Indian cuisine has
shaped the history of international relations;the spice
trade between India and Europe. Spices were bought
from India and traded around Europe and Asia. Indian
cuisine has influenced other cuisines across the world

ingrediants

Staple foods of Indian cuisine include pearl
millet, rice, whole-wheat flour and a variety of
lentils, such as masoor (most often red
lentils), tuer (pigeon peas), urad (black gram), and
moong (mung beans). Split lentils, or dal, are used
extensively. Some pulses, such as channa (chickpeas),
rajma (kidney beans), and lobiya (black-eyed peas)
are very common, especially in the northern regions.

The most important and frequently used
spices and flavourings in Indian cuisine are whole or
powdered chilli pepper, black mustard seed,
cardamom, cumin, turmeric, asafoetida, ginger, and
garlic . One popular spice mix is garam masala, a
powder that typically includes seven dried spices in a
particular ratio, including black cardamom, cinnamon ,
clove , cumin , black peppercorns, coriander seeds and
anise star. Each culinary region has a distinctive garam
masala blend individual chefs may also have their own.

6 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

IndianDishes

Applications in cuisine

Banana leaves are large, 1 Banana Leaf

flexible, and waterproof. They Banana leaves have a wide range of applications because they
impart an aroma to food that is are large, flexible, waterproof and decorative. They are used for
cooked in or served on them; cooking, wrapping and food-serving in a wide range of cuisines in
tropical and subtropical areas. They are used for decorative and
steaming with banana leaves symbolic purposes in numerous Hindu and Buddhist ceremonies.
imparts a subtle sweet flavor and In traditional homebuilding in tropical areas, roofs and fences are
made with dry banana-leaf thatch. Banana and palm leaves were
aroma to the dish.The leaves are historically the primary writing surfaces in many nations of South
not themselves eaten and are and Southeast Asia.
discarded after the contents
are consumed.
Besides adding flavor,the leaves

keep juices in and protect food
from burning, much as foil does.
In Tamil Nadu (India) leaves are
fully dried and used as packing
material for foodstuffs, and are

also made into cups to hold
liquids. The dried leaves are
called ‘Vaazhai-ch- charugu’
in Tamil. Some South Indian,
Filipino and Khmer recipes use

banana leaves as a wrapper
for frying. The leaves are later
removed. In Vietnamese cuisine,
banana leaves are used to wrap
foods such as cha-lua

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 7

FOOD ATTITUDE

3
Muruku
2 Palappam is prepared using a spoon- 4
ful of thick coconut milk or coconut Murukku is a savoury, crunchy
cream added to the doughy centre. snack originating from the Athirasam
When cooked, the centre is firm to the Indian subcontinent, popular in
touch but remains soft inside and is southern India, and Sri Lanka. Adhirasam is a type of
sweeter as a result of the coconut milk. The snack's name derives from Indian sweet from Tamil cuisine.
the Tamil word for "twisted", The doughnut like pastry has
Appam which refers to its shape. In a long history of popularity in
India, Murukku is especially Tamil civilization. They are
Appam is a type of pancake, popular in the states of similar in shape to vadai, but are
made with fermented rice Tamil Nadu, Kerala, and not savoury and are eaten as a
batter and coconut milk. The Andhra Pradesh and countries dessert. Adhirasam is a popular
with substantial presence of as an offering to the gods during
origin of Appam is disputed and Indian and Sri Lankan diaspora, puja prayers, both at home
potential sources of origin might Singapore and Malaysia. and in temples in Tamil Nadu.
be Sri Lanka or the southern Murukku is typically made from
tip of India. It is a common food rice flour and urad dal flour.
in Sri Lanka, Tamil Nadu and

Kerala where it is eaten most
frequently for breakfast ordinner

8 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

5 Biriyani Ingredients

Biryani or nasi beriani: a flavoured rice dish cooked or served Ingredients vary according to
with mutton, chicken, vegetable or fish curry. Basmati rice is the region the biryani is from
used. Alternatively, dum biryani is a version more akin to the and the type of meat used. Meat
traditional South Asian dish, which is a variant that bakes the (of either chicken, goat, beef,
spiced meat with the rice prawn or fish) is the prime
ingredient with rice. As is
common in dishes of the
Indian subcontinent, some
vegetables are also used when
preparing biryani. Corn may
be used depending on the
season and availability. Navratan
biryani tends to use
sweeter richer ingredients such
as cashews, kismis and fruits
such as apples and pineapples

The spices and condiments
used in biryani may include ghee
nutmeg, mace, pepper, cloves,
cardamom,cinnamon,bay leaves,
coriander, mint leaves, ginger,
onions, tomatoes, and garlic.
The premium varieties include
saffron.In all biryani, the main
ingredient that accompanies
the spices is the chicken or goat
meat; special varieties might
use beef or seafood instead.
The dish may be served with
dahi chutney or raita, korma,
curry, a sour dish of aubergine
(brinjal), boiled egg, and salad

7 Achu muruku (Rose Cookies) is the typical Anglo
Indian cookie and the favorite among Indian
AchuMuruku Christians during Christmas season.These are similar to
European Christmas known as Gulabi Puvvulu inTelugu. In
Tamil it is called as Acchu Murukku and in Malayalam it is
called as Achapam.These sweet fried cookies are shaped
like a rose, complete with holes to represent layers of
petals.They are made from flour, sugar, eggs and coconut
milk and are very popular in South India like Bangalore

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 9

FOOD ATTITUDE

Chinese
Cuisine

10 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

Chinese cuisine is an important part of Chinese culture, which includes
cuisine originating from the diverse regions of China, as well as from
Chinese people in other parts of the world. Because of the Chinese
diaspora and historical power of the country, Chinese cuisine has
influenced many other cuisines in Asia, with modifications made to cater
to local palates. Chinese food staples such as rice, soy sauce, noodles, tea,
and tofu; and utensils such as chopsticks and the wok can now be found
worldwide. The preference for seasoning and cooking
techniques of Chinese provinces depend on differences in historical
background and ethnic groups. Geographic features including mountains,
rivers, forests and deserts also have a strong effect on the local
available ingredients, considering climate of China varies from tropical
in the south to subarctic in the northeast. Imperial, royal and noble
preference also plays a role in the change of Chinese cuisines. Because
of imperial expansion and trading, ingredients and cooking techniques
from other cultures are integrated into Chinese cuisines over time.
The most praised “Four Major Cuisines” are Chuan, Lu,Yue and Huaiyang,
representing West, North, South and East China cuisinecorrespondingly.
Modern “Eight Cuisines” of China are Anhui, Cantonese, Fujian, Hunan,
Jiangsu, Shandong, Sichuan, and Zhejiang\cuisines. Color, smell and taste are
the three traditional aspects used to describe Chinese food, as well as the
meaning, appearance and nutrition of the food. Cooking should be
appraised from ingredients used, cuttings, cooking time and seasoning.

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 11

FOOD ATTITUDE

Chinese dishes

The root meaning for the dish, "Bak Kut" is the term for 1 Bak Kut Teh
meaty ribs, at its simplest cooked with garlic, dark soy sauce
and a specific combination of herbs and spices which have
been boiled for many hours. Popularly regarded as a health
tonic, this soup is historically eaten by hard working Chinese
coolies working on the wharfs at Port Klang and clearing estates,
accompaniment with strong tea ("Teh") on the side.There are some
differences in seasoning amongst other Chinese communities; the
Teochew prefer a clear broth which is heavier on garlic and pepper,
while the Cantonese may include additional varieties of medicinal
herbs and spices.Variations include the so-called chik kut teh (made
with chicken and a gaining popularity with Muslim diners),seafood bak
kut teh, and a "dry" version which originated from the town of Klang.

12 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

2 Char kway teow

Stir fried rice noodles with bean
sprouts, prawns, eggs, chives and
thin slices of preserved Chinese
sausages. Cockles and lardons
were once standard offerings,
but mostly relegated to optional
additions these days due to
changing taste preferences
and growing health concerns.
Penang-style char kway teow is
the most highly regarded variant
both in Malaysia as well as abroad.

3 chee cheong fun

Chee cheong fun is square rice
sheets made from a viscous
mixture of rice flour and
water.This liquid is poured onto a
specially made flat pan in which it
is steamed to produce the square
rice sheets. The steamed rice
sheets is rolled or folded for ease in
serving. It is usually served with
tofu stuffed with fish paste. The
dish is eaten with accompaniment
of semi sweet fermented bean
paste sauce, chilli paste or light
vegetable curry gravy.

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 13

FOOD ATTITUDE

4 curry mee

A bowl of thin yellow
noodles mixed with bihun in a spicy
curry soup enriched with coconut
milk, and topped with tofu puffs,
prawns, cuttlefish, chicken, long
beans, cockles and mint leaves,
with sambal served on the side. It
is often referred to as curry laksa.

5 Char kway teow

Stir fried rice noodles with bean
sprouts, prawns, eggs, chives and
thin slices of preserved Chinese
sausages. Cockles and lardons
were once standard offerings,
but mostly relegated to optional
additions these days due to
changing taste preferences
and growing health concerns.
Penang-style char kway teow is
the most highly regarded variant
both in Malaysia as well as abroad.

14 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

Chicken rice is one of the most popular Chinese-inspired dishes
in Malaysia. Hainanese chicken rice is the best known version: it is
prepared with the same traditional method used for cooking
Wenchang chicken, which involve steeping the entire chicken at
sub-boiling temperatures within a master stock until cooked, to
ensure the chicken meat becomes moist and tender.The chicken is
then chopped up, and served with a bowl or plate of rice cooked in
chicken fat and chicken stock,along with another bowl of clear chicken
broth and a set of dips and condiments.Sometimes the chicken is dipped
in ice to produce a jelly-like skin finishing upon the completion of the
poaching process.In Malacca,the chicken rice is served shaped into balls.

6 chicken rice

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 15

FOOD ATTITUDE

MCaluaiysine

Malay cuisine is the cooking Malay
tradition of ethnic Malays of dishes their
Malaysia, Indonesia, Singapore, rich, creamy
Brunei, Southern Thailand character. The
and the Philippines. Different other foundation is
Malay regions are all known belacan (shrimp paste), which
for their unique or signature is used as a base for sambal,
dishes in Terengganu and a rich sauce or condiment
Kelantan for their Nasi dagang, made from belacan, chili
Nasi kerabu and Keropok lekor. peppers, onions and garlic.
Malay cooking also makes
Negeri Sembilan for its plentiful use of lemongrass and
lemak-based dishes, Pahang and galangal.
Perak for their gulai tempoyak, Nearly every Malay meal is
Kedah for its northern-style Asam served with rice, which is also
laksa, Malacca for its spicy Asam the staple food in many other
Pedas, Riau for their ikan patin Asian cultures. Although there
dishes; Gulai ikan patin and Asam are various types of dishes in
Pedas ikan patin, Melayu Deli of a Malay meal, all are served at
Medan North Sumatra for their once, not in courses. Food is
Nasi goreng teri Medan and Gulai eaten delicately with the fingers
Ketam and Brunei for its unique of right hand, never with the
Ambuyat dish. left which is used for personal
ablutions, and Malays rarely use
The main characteristic in utensils.
traditional Malay cuisine is
undoubtedly the generous
use of spices. Coconut milk is
also important in giving the

16 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

Malay Dishes 2

Roti jala

1 A dish so popular, even the Roti Jala is a popular
Chinese and Indians serve their tea-time entrée. It literally
Nasi own similar version. At its very translates to ‘net bread’
lemak referring to its thread-like
basic, Nasi Lemak is a plate of pattern that resembles a
white rice cooked in coconut
milk.Accompanying it on the plate fishing net. Essentially a type
is ‘sambal’, a chilli paste mixed with of crape, Roti Jala occasionally
salted anchovies or ‘ikan bilis’. replaces rice in the Malay
home for meals. The batter is
The sambal breaks or makes the made from a mixture of plain
dish. If it tastes too sweet or the flour and eggs, with a pinch of
texture is too oily, then the Nasi turmeric powder and butter
Lemak is ruined.A good sambal is a that gives it a yellow colour. A
balance of mushiness,spiciness and special cup or mould with small
sweetness. Then there is an holes is then used to make the
egg served, either boiled or lacy crepe which is cooked over
fried, with cucumber slices and a a hot griddle.
helping of salted anchovies and
peanuts.Finally,you may add beef or
chicken ‘rendang’, essentially
pieces of meat cooked in rich
coconut milk and curry.

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 17

FOOD ATTITUDE

3 Satay is our own version of a
Western kebab, only sweeter
Satay and somewhat smaller. Pieces of
softened, marinated meat are
skewered on a thin stick made 4
of coconut frond. It is then
barbecued over a tray of hot
steaming charcoals until brown
and tenderly moist. A wide

range of meat can be used from
rabbit to venison but beef and
chicken is the most common.
Accompanying it is thick peanut
gravy and ‘ketupat’, rice cooked in
coconut milk, cut into cubes and
wrapped into an attractive weave
of coconut leaves

Keropok
lekor

Keropok lekor or fish
sausage is a traditional Malay fish
cracker snack originating
from the state of Terengganu,
Malaysia. It is made from
fish and sago flour and
seasoned with salt and
sugar. It is slightly greyish in
colour and gives off a fishy
taste and smell which
becomes more prominent as
it cools down after frying. It is
usually made by grinding fish or
vegetables into a paste, mixing it
with sago and then deep-frying
it. It comes in three main forms:
lekor (long and chewy), losong
(steamed) and keping (thin and
crispy).

18 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

FOOD ATTITUDE

6

Ikan bakar

5 Lemang is a traditional food made Ikan bakar is an Malaysian dish of
of glutinous rice, coconut milk charcoal-grilled fish or other
Lemang and salt, cooked in a hollowed forms of seafood. Ikan bakar
bamboo stick lined with banana literally means "burned fish"
leaves in order to prevent the in Malay and Indonesian. The
rice from sticking to the bamboo. barbecued fish is one of the
It is commonly found in classic Indonesian dish.
maritimeSoutheastAsiancountries, Usually, the fish is
marinated with mixture of
especially Brunei, Indonesia, spices pastes, and sometimes
Malaysia and Singapore. The with belacan or sweet soy sauce
Minahasan version of this dish and then grilled; sometimes
is known as Nasi Jaha, which protected with a sheet of
is cooked in the same method. banana leaf placed between the
seafood and grill to avoid the
The bamboo tube containing fish being stuck to the grill and
glutinous rice, salt and broken to pieces.
coconut milk is placed slightly
slanted on a small
fire with the opening
facing upwards and should be
turned regularly in order to make
it evenly cooked. It takes about
4–5 hours to cook lemang.Le-
mang is commonly eaten to mark

the end of daily fasting during the
annual Muslim holidays of
Eid-ul-Fitr and Eid-ul-Adha

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 19

MIDWEST LIFE

Midwest Life

Dessert is a course that concludes a meal, often an evening meal.
The course usually consists of sweet foods, such as confections
dishes or fruit, and possibly a beverage such as dessert wine or
liqueur, but in America it may include coffee, cheeses, nuts, or
other savory items regarded as a separate course elsewhere. In
some parts of the world, such as much of central and western
Africa, and most parts of China, there is no tradition of a dessert
course to conclude a meal.The term "dessert" can apply to many
confections, such as biscuits, cakes, cookies, custards, gelatins, ice
creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit
is also commonly found in dessert courses because of itsnaturally
occurring sweetness. Some cultures sweeten foods that are more
commonly savory to create desserts.

20 OCTOBER 2018 / LETS FOOD HUNT MAGAZINE

Desserts MIDWEST LIFE

1. Apple Dessert

Apple Dessert is a delightful
apple recipe which is a healthy
substitute to greasy desserts.
Topped with ice-cream, this
dessert recipe is loved by kids.

2. Triple Layered Chocolate 3. Chocolate
Pudding
Triple Layered Chocolate
Dessert is the best treat for Chocolate Pudding is a
a chocoholic. This cheese, traditional English recipe
ice-cream and chocolate made using milk and cocoa
dessert is a one stop powder. You can surprise your
solution for all your sugar loved ones with this dessert
cravings. This chilled ice-cream recipe on special occasions and
dessert will instantly give you festivals. If you want to impress
a sugar rush. This mouth- your partner, indulge in this easy
watering dessert recipe is
the perfect amalgamation of
ice-cream and cake. You can
serve this delectable dessert
recipe at the next kitty party,
potluck, anniversary or birthday
party.

OCTOBER 2018 / LETS FOOD HUNT MAGAZINE 21

MIDWEST LIFE

4. Winter Fruit
Salad

Winter Fruit Salad is a
continental recipe. This salad
recipe is made using fruits like
apple, banana, orange, guava and
pear. It is a delicious recipe and
can be made in minutes.

5. Chocolate 6. Cassata Ice Cream
Cheesecake
Milkshake Cassata Ice Cream is an
Italian dessert, made with
A simple, delicious and strawberry ice cream,
refreshing milkshake for any mixed fruit jam, mixed nuts,
occasion. Make this chocolate tutti-frutti, egg, all purpose
cheesecake milkshake at home flour, strawberry essence and
and the kids would love it or sugar.This delicious dish is very
make this as a drink to cool famous among kids and goes
down during the summer heat. best on birthday parties and
game nights

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