Welcometo Spark, the magazine that ignites your passion for the vibrant and diverse world of food! I’m Aastha Kurup, your editor-in-chief and a passionate foodie with a love for all things Asian cuisine In this edition of Spark, we’re thrilled to showcase the incredible flavors and techniques of Asian cuisine. From the bold and spicy dishes of Thailand to the delicate and nuanced flavors of Japanese cuisine, we’ve curated a mouthwatering selection of recipes, restaurant reviews, and food stories that are sure to inspire your next culinary adventure. As an experienced food writer and enthusiastic home cook, I’m passionate about sharing the rich and complex flavors of Asian cuisine with our readers. From classic dishes to modern twists, we’ve got something for every palate in this edition of Spark. At our core, we believe that food is more than just fuel for the body - it’s a way to connect with different cultures and communities, to explore new flavors and textures, and to savor the joys of life. With Spark as your guide, we invite you to discover the beauty and complexity of Asian cuisine and to join us on a journey of culinary discovery and delight. So let’s fire up the wok, sharpen our knives, and explore the rich and delicious world of Asian cuisine with Spark as your guide. Bon appétit!
It is crucial for our readers to have a connection to our publication, Spark, so the editor chose to conduct a brief interview to give it a more personal feel. In these interviews, you will get to know more about our Editor, Aastha Kurup. Hope you like!
These Asian meal prep ideas are best served fresh and stored in the refrigerator. They have a prep time of 5-10 minutes. Have a calories count of 400-500 Kcal.
This easy slow cooker teriyaki chicken has a delicious sweet & sticky glaze thats made with no refined sugars. It’s a healthier twist on a traditional teriyaki sauce, so you can enjoy a guilt free pleasure.
INGREDIENTS
• 6 Chicken Thighs
• 3 cloves Garlic
• 25 ml Soy Sauce
• 25 ml Sesame Oil
• 4 tbsp Honey
• 200 ml Chicken Stock double concentrated
1. Mix together garlic, soy sauce, sesame oil, honey, and chicken stock in a mixing bowl.
2. Place the chicken thighs into the crockpot, pour over the teriyaki stock.
3. Cook for 2 to 2 ½ hours on high or 4 to 6 hours on low.
COOK TIME 2HRS 40 MINS
NUTRITION
Carbs 13g, Protein 29g, Fat 15g, Saturates 3g, Cholesterol: 157mg, Sodium: 381mg, Potassium: 378mg, Fiber: 1g, Sugar: 12g, Iron: 1mg
SERVINGS CALORIES
6 Pieces 302 kcal
4. Sieve the teriyaki stock into a large pot and reduce for 5 to 10 minutes, until the stock starts to thicken and becomes a sauce. Mix thoroughly.
5. Add the chicken thighs and continue to reduce until the teriyaki sauce becomes a glaze.
6. Reduce the heat to low and keep turning the chicken thighs into they start to glaze. Once the teriyaki sauce is sticky, and theteriyaki chicken is glazed, turn off the heat and serve.
Easy 20 minute Vegan Chow Mein with plenty of vegetables and tasty Chinese flavours. This recipe will show you how to make Chow Mein, healthier and tastier than the takeaway.
INGREDIENTS
• 2 tbsp Peanut Oil
• 125 g Dried Wheat Noodles
• 80 g Bean Sprouts
• 2 tbsp Dark Soy Sauce
• 1 tsp Sesame Oil
• 1 pinch White Pepper
• 1 pinch Sugar
• 1 pinch Sea Salt
•
Vegetables
• 1 Carrot julienne
• 1 Small Onion finely sliced
• 1 handful White Cabbage finely sliced
• 1 Garlic minced
• 1/2 tsp Ginger minced
• Spring Onions halved and sliced lengthways
• INSTRUCTIONS
1. Cook the noodles in a large pot of generously salted boiling water.
COOK TIME
10 MINS
NUTRITION
Carbs 59g, Protein 10g, Fat 17g, Saturates 3g, Cholesterol: 157mg, Sodium: 1145mg, Potassium: 367mg, Fiber: 4g, Sugar: 7g, Iron: 1mg
SERVINGS CALORIES
2 people 430 kcal
2. Heat 2 tbsp of peanut oil in a large wok. Fry the onions, carrots and cabbage over a medium high heat for 3-4 minutes, until softened.
3. Add garlic, ginger, beansprouts, white pepper and sea salt then stir fry for 1 minute.
4. Add noodles, sugar and half the spring onions then mix thoroughly. Stir fry for 2 minutes, making sure to keep the ingredients moving.
5. Mix through soy sauce and sesame oil and turn off the heat. Garnish with the remaining spring onions and serve.
Such recipes are ideal for students who need time management and don’t have time to cook food. Time can be saved by preparing meals for university. You don’t have to make another decision or stare at the fridge till you get frostbite when you plan your meals in advance because the decision has already been made for you.
Speaking about students, Spark magazine chose to interview Yulia to learn more about her and her views on higher education.
Everyone believes that food does not significantly contribute to environmental pollution, despite the fact that food must be cultivated, processed, transported, distributed, prepared, consumed, and occasionally disposed away. Each of these processes produces greenhouse gases, which trap the heat of the sun and cause climate change. Food is linked to about one-third of all greenhouse gas emissions that are created by humans.
Based on this, Spark magazine created a short film to discuss the risks associated with plastic trash.
The girls’ skin was smoothed out during image editing. Her clothes to appear more colorful, her teeth to be more white, her skin to be more shiny and glowy, and her eyes, accessories, and top to be more distinctive and detailed. As a way to stand out, the background dots were also slightly detailed.
It was attempted to shift the girl in the picture, but it was impossible owing to her movement. To get the intended appearance, several combinations of boldness, hue, and saturation were used. Moreover, a text was put beneath being the editor’s name.
Along with changing the subject’s face feature and skin smoothness, the editor also altered the subject’s eye color. Also, the shadows and color were slightly tweaked to appear little more red.
The initial image that I focused on depicted a sunset setting that included a lighthouse, moon, and residences by the sea. I incorporated a cat’s face into the picture by enlarging it and utilizing filters and the dissolve panel to blend it in seamlessly. To create an underwater atmosphere, I introduced images of jellyfish, turtles, and a diver, while also including stars to enhance the dreamlike ambiance. By altering colors, proportions, and applying various filters and effects, I was able to produce a surrealistic mood. The end outcome was an engaging and distinctive image.
The photograph of the subject was manipulated to create an image of her as a fairy. The fairy wings were sourced from another picture, edited, and added to the original photograph. In addition, various elements such as butterflies, flowers, a magic wand, and elf ears with jewelry were cut out from separate images and incorporated into the portrait. The entire composition was then placed onto a beautiful background, and the shades and colors were adjusted for consistency. All of this was achieved through the process of cutting and pasting various components of the image.
