MAGAZINE

Issue 1#Rm 7.00For sale in Peninsular Malaysia only

5 MINDBLOWINGRECIPESLATEST EQUIPMENTHEALTHY EATING TIPS

EDITORIALMy name is Muhammad Izzat Bin Ali. I was born on 2nd of March 1990 at Alor Star, Kedah. I was studying at Kolej Poly Tech Mara (Ipoh Campus) taking Diploma in Multimedia. After finish my diplo-ma, I further my study at Univer-sity Kuala Lumpur (City Campus) taking Bachelor in Multimedia Design. My current plan is become an Instructional Designer as good as possible. I also hope I become a good photographer. Nothing else to share, just this little bit of me.

Hi, first of all i would like to thanks all the people who encourage me in the making of this food magazine. this maga-zine would not finished without all of your’s help. thank you so much again. I choose food as my main is is besause i have so much passion in food. If I am not in Multimedia, maybe I will be learning culinary. This magazine give you everyhing, from healthy eating tips to the latest of the top chef recepies. hope you en-joy reading this magazine.- Sharifah Nor Atiqah

CONTENTS

Tips 1Chef Highlight 2Restaurant Review 4

Equipment 7Recepi ofthe Month 8Celebrity Chef 10

Books 12Healthy 13Recipe 15

SUPERMANBATMANBOMBERMAN SANDMANSPIDERMANAQUAMANIRONMANWHO WILL JOIN THE RANK?

MINI COUNTRYMAN. READY TO GETAWAY?

Mistake 1: You Didn’t Read the Recipe Through Before You Started Cook-ingReading a recipe is like looking at a map before going on a trip. It’s the best way to make sure your meal is successful.

Mistake 2: You Didn’t Preheat the Pan, and Your Fish Fillets Turned Out Soggy The cooking surface has to be hot enough to seal in the juices and brown the food.

Mistake 3: You Cooked Pasta in a Small Pot and Ended Up With a Pile of Gummy NoodlesWhen food is added to a boiling pot, it immediate-ly lowers the temperature of the water

Mistake 4: You Sautéed Wet Greens The excess water on leaves in a hot pan creates steam, leaving spinach that’s stewed and mushy rather than bright and tender

Mistake 5: Using Dried Herbs in a Recipe in Place of Fresh Ones Resulted in a Heavily Overseasoned Din-ner. The problem is that some herbs, like basil and parsley, lose some of their flavor when dried

Mistake 6: You Fried Food in Oil That Wasn’t Hot EnoughWhether you’re panfrying or deep-frying, food will absorb too much oil and become heavy and greasy if the oil is below 350° F.Common

Mistake In Cooking

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Restaurants:• Amis (Philadelphia)• Osteria (Philadelphia)• Vetri (Philadelphia)Website:www.vetriristorante.com Marc Vetri Stats:Born In:Philadelphia, Pennsylvania, 1966Training:Working in restaurants since age 15, no formal schooling for cook-ingMentors/Influences:Odorico Pinato, Bergamo, Italy First Restaurant Job:Summer 1982, Downbeach Deli in Margate, New JerseySignature Style:ItalianDefining Culinary Moment:Moving to Italy in 1994.Favorite Food/Ingredient:Artichokes and flour

HighlightCHEF

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I’m sure you must have to come up with new recipes every week for specials or just to change the menu around for what’s available. Is there a process you go through to come up with these recipes and how often do they just not work out like you expected them to?We have just as many failures as we have creative new dishes. Again, it’s about trial and error. It’s about shooting ideas off of one another in the kitchen and playing with ingredients. Vetri is like a cooks wonderland. I think we play and create here more than in any other kitchen in the world. It re-ally is fun.

What are your favorite cookbooks that you have learned from and would recommend every home cook own and why?My favourite is a book in Italian, it’s like the bible. Every home in Italy has one, if you can translate, you should have it. It is simply the best book on the planet. Period! “Le Ricette Regionali Italiane.”Then there are a lot of others, but the recent ones that I love and that are accessible for home cooks are all of the River Cottage cookbooks and the A16

Food and Wine cookbook. Also, Martha rocks. Her cookbooks are so great, the recipes always work.

How did you become involved with the Celebrity Chef Tour dinner at the City Club of Washington Columbia Square on April 25th, and what moti-vated you to participate?I try to support the beard house when I can. They have helped me promote my restaurants and they give up and coming chefs a great venue to show-case their talents. It’s really a worthy foundation and I like to help when i can.

How different is it to learn to cook as an appren-tice in Italy compared to someone learning how to cook in the US?You’re involved in everything there, you are im-mersed in it, it is your life, here, it can just be your job.

Thank you Marc for doing this interview. I appre-ciate your candid answers and look forward to seeing you at the Great Chefs Event in June.Thanks for the sponsorship!!!

MarcVetriInterview with chef

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INTERCONTINENTALRESTAURANT

Price:Adult (food only): RM120++Adult (including free flow sparkling wine, house wines, beer): RM198++Child (6-12 years): RM60++Business Hours:Sunday Brunch served: 12pm-3pmWeekday opening hours: 6am-10.30am,12.30pm-2.30pm, 7pm-10.30pmSaturday High Tea: 12pm-4pm

165 Jalan AmpangKuala Lumpur, Federal Territory of Kuala Lumpur03-2161-1111

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No one wants to get the pans out and cook on a lazy Sunday lunchtime, and now the InterContinental has provided the per-fect excuse for treating the whole family to a brunch that will keep their palates tickled all afternoon.The Sparkalite Sunday Brunch at the hotel’s buffet outlet, Sere-na Brasserie, started on 3 September and is a great opportunity for the hotel’s new Executive Chef to bring some tastes from his home land to the capital.

Chef Darrell J. O’Neill may have been trotting the world for more than a decade, but he never forgets his Aussie roots, and his Sunday spread will appeal to anyone who hankers for the comfort food and lazy lifestyle of Australia.Bruce’s Australian Barbeque stall is a sensory treat, and piles of meat await the nod of a customer before being thrown onto the grill to sizzle and spit. While lobster and huge prawns can be grilled to order, seafood lovers will surely be tempted to-wards the vast array of fresh oysters, mussels, lobster, crab, and prawns that glisten on ice nearby.

The comfort food theme continues to the “Build Your Own Burger” station, where diners load beef or chicken satay sliders with tangy toppings, and brunch would not be complete with-out the humble egg; kids (or big kids) will enjoy creating their own “egg buddy” from a spread of soft rolls and toppings.My heart was lost to the roast lamb that glistened under the carving knife, and the succulent meat, joined on my plate by roast potatoes, Yorkshire pudding and some soft, roasted veg-etables, was divine.

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Versatile 3-in-1 Electric Multi-Cooker:1. High and low pressure cooking function2. Rice cooking function3. High and low slow cooking function“Warm” and “Brown” functions for added conve-nienceComes with a 6 qt. removable pot. Pot is dish-washer safe and is non-stick coated for easy cleanupFlexible programming for up to 9.5 hoursProgrammable delay-timer for up to 8 hoursSelf-locking lid and automatic pressure release setting for your convenienceThe lid will not open while there’s pressure inside the cooker for safetyTwo independent pressure control valves and anti-overheating protection for added securityLED screen with soft-touch control buttonsBrushed stainless steel exteriorRequires regular 110V household power

Contact/ online order:www.fagoramerica.com

MultiCookerLatest Equipment :

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RecipeOF THE MONTH

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Ingredientso 1 cup feta cheeseo 200g spinach leaveso 1/2 tsp crushed black peppero 1/2 tsp crushed cumino 1/2 tsp lemon juiceo 1 packet popiah skino Enough oil to fry

MethodCrumble feta cheese with a fork.Wash and chop spinach, blanch it in hot water for 5 minutes and drain.Mix cheese, spinach, black pepper, cumin, and lemon juice well.Place popiah skin onto a barely damp dish towel.Place 1 tsp of filling and roll it slowly.Brush with a little water on popiah skin and continue rolling to make a neat folding.Deep-fry until golden brown and serve.

SPINACH

CHEESEROLLS

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James Trevor “Jamie” Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of pro-cessed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver’s speciality is Italian cuisine, although he has a broad international repertoire.

His first job was as a pastry chef at Antonio Carluccio’s Neal’s Yard restaurant, where he first gained experience with pre-paring Italian cuisine, and developed a relationship with his ‘mentor’ Gennaro Contaldo.Oliver then moved to The River Café, Fulham, as a sous chef.It was there that he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, “Christmas at the River Cafe”. That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the UK.That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.

JamieOliverCelebrities chef

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In 2005, he initiated a campaign called “Feed Me Better” in order to move British schoolchildren towards eat-ing healthy foods and cutting out junk food. As a result, the British govern-ment also pledged to address the issue. Delving into politics to push for chang-es in nutrition resulted in people vot-ing him as the “Most Inspiring Political Figure of 2005,” according to a Channel 4 News annual viewer poll.

His emphasis on cooking healthily con-tinued as he created Jamie’s Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver’s Food Revolution (2010–2011), where he travelled first to Hun-tington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food..In June 2008 he launched Jamie’s Italian, his very first high-street business venture[clarification needed] in Oxford, England.It was reported in October 2009 that Oliver is in the pro-cess of raising US$22 million to help fund 30 of his Italian restaurants in Asia.In December 2009, Oliver received the 2010 TED Prize.

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LATESTBooks

The outdoor meat season will soon be upon us, and Stéphane Reynaud’s book ‘Bar-becue’ offers some charcoal-fuelled inspiration for those looking to avoid the clichés. The French chef mixes pork fil-lets with pistachio pesto, beef skewers with figs and saké, and threads monkfish on rosemary stalks.

On the other hand, the book’s mouthwatering photography will appeal to many – it stirred my deepest caveman instincts. The perfect book for the Fred or Wilma Flintstone in your life.

Diana Henry’s previous books have won her numer-ous accolades and devotees. Named cookery writer of the year 2007 and 2009 by the Guild of Food Writers, she writes for numerous publications, with extracts of her new book most re-cently published in The Sunday Telegraph.

This accessible book empha-sises the importance of tak-ing more care with the food you choose to cook, turning the plentiful into some-thing to savour. Temptingly illustrated with Jonathan Lovekin’s photography,

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Diana Henry’s previous books have won her numer-ous accolades and devotees. Named cookery writer of the year 2007 and 2009 by the Guild of Food Writers, she writes for numerous publications, with extracts of her new book most re-cently published in The Sunday Telegraph.

This accessible book empha-sises the importance of tak-ing more care with the food you choose to cook, turning the plentiful into some-thing to savour. Temptingly illustrated with Jonathan Lovekin’s photography,

The book is more than just a collection of recipes – there’s a great deal of autobiographi-cal material from the well-travelled Gordon. Turkey, Japan, Spain and Malaysia/Singapore are covered in most detail. Gordon’s a master at pulling together strands from various cuisines and weav-ing them into something that tastes and looks marvellous, but which never lapses into outlandishness.

The recipes really work too, al-though you may have to spend some time tracking down the ingredients.

Bakery recipes go straight to the heart of a cuisine. They bookend both ends of the ed-ible spectrum: at one end the basic staff of life, in the form of plain, everyday flatbreads or sourdough loaves, and at the other, the most indulgent and extravagant special-oc-casion and celebration cakes. This book brings together that whole spectrum, and layers it all richly with well researched historical reference.

An intelligent and beautiful book that rewards both read-ing and eating.

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EATINGHealthySet yourself up for successTo set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change.

Moderation is key People often think of healthy eating as an all or nothing proposition.Foundation for any healthy diet is moderation. That really de-pends on you and your overall eating habits

Fill up on colourful fruits and vegetables They are the foundation of a healthy diet. They are low in calories and nutrient dense, which means they are packed with vitamins, minerals, antioxidants, and fiber.

Limit sugar and saltIf you succeed in planning your diet around fiber-rich fruits, vegetables, whole grains, you may find yourself naturally cutting back on foods that can get in the way of your diet

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750g small cleaned calamari hoods1 cup plain flour3 eggs2 tablespoons cold water4 cups fresh white breadcrumbscanola oil, for deep-fryinghot chips, lemon wedges and tar-tare sauce, to serve

Line a baking tray with baking pa-per. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.

Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.Preheat oven to 150°C. Pour oil into a deep, heavy-based sauce-pan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.

Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking re-maining calamari.

CRUMBEDCalamaries

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400g fettuccine or tagliatelleolive oil spray1 onion, finely chopped3 cloves garlic, crushed1/2 cup vegetable stock2 courgettes, cut in thin sticks3/4 cup sun-dried tomatoes in water, chopped (we used Del-maine)2 cups spinach1 tablespoon olive oil1/2 cup grated parmesan

Cook pasta following packet directions until al dente.Mean-while, spray a large non-stick fry-ing pan with oil. Cook onion and garlic, stirring, over a medium heat until soft but not browned.

Add half the stock to frying pan. Add courgettes and cook, stir-ring, for 5 minutes until soft-ened. Add tomatoes, spinach and remaining stock to pan.Drain pasta, then add to pan with oil and grated parmesan. Toss gently. Serve topped with shaved parmesan and pepper.

SPINACHFettuchinie

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Directions1.In blender, combine honeydew, lemon juice, honey, and ice and blend until smooth. Add kiwi and blend until kiwi is broken up, but the seeds are not ground. Pour into 1 tall glass.

HONEYDEW

Kiwi

Ingredients•2 cup(s) diced honeydew melon •1 tablespoon(s) fresh lemon juice •1 tablespoon(s) honey •3 ice cubes •cup(s) frozen diced kiwi

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Prepare strong black coffee by mixing coffee granules, hot water and sugar in a mug. Pour cointreau and rum into a coffee glass. Top up with prepared coffee and stir. Gently spoon or pipe whipped cream on the sur-face.

CHOCOLATECookies

Ingredientso 2 tsp instant coffee granuleso 200ml hot watero 1 tbsp castor sugaro 1 tbsp Cointreau (or-ange liqueur)o 1 tbsp rum

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