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For Food Lovers By Food Lovers Issue 2 | mar – jun 2014

Milking It Why is milk a part of our daily diet?

Kitchen Calling

Must haves for your kitchen

Food Travels Explore foods from around the region

Cocktails,

Cocktails Cocktails

Recipes for the Best Thirst-Quenchers


Contents Craver’s List Your guide to the best kitchen accessories 5 All things white for the heart of the home

Feature

All you need to know about dairy!

8 Daily Dairy 12 5 Ways to have your yoghurt

8 Daily Dairy

14 Soyful Sentiments

Craver’s Guide

Your favourite restaurant guide

16 Pizza Bar 18 Seasonal Tastes 20 Bacchanalia 22 Sabio By The Sea 24 Stewords Riverboat

Travel Cravings!

Explore food from around the region

27 Restaurants

20 Bacchanalia

30 Fish Amok

Recipes + Cook up a storm with these easy recipes! 32 Refreshing Cocktails 34 Bumbu Bali 35 Prawn Curry 36 Lak Lak

Cooking is like Love, it should be entered into with abandon or not at all. ~ Julia Child

27 Travel Cravings Apr - Jun 2014 | bewickedmagazine.com


For Food Lovers By Food Lovers

Wicked Media Publishing Director

Krishy Mal

“Coconut Milk Shake from Siem Reap. I will go back just for this.”

Editorial Editor Reneé Kash

“Santa’s Favourite is mine too: Milk with Cookies!”

Writers Victoria Lee

“When my brain thinks frozen yogurt, my tummy’s gotta have it”

Nicholas Ho

“Seared Haloumi with Chillies & Lemon Juice. I could live in the kitchen.”

Art Art Director Rachel Yang

Rum & Raisin Yoghurt. Nothing else comes close!

Finance Finance Director Aravin Nair

“Coconut Yogurt! Deeeeelish!”

Cravings! Magazine is a quarterly publication by Wicked Media Pte Ltd. All editorial material in Cravings! Magazine has been determined and produced by the BeWicked and Cravings! Magazine team unless otherwise stated. No part of this publication is to be reproduced in any method or form without written permission from the Publisher. Legal action will be taken against persons responsible for illegal or unauthorized reproductions. Printed By Print n Print Pte Ltd for Wicked Media Pte Ltd, 18 Sin Ming Lane, Midview City, #08-10, Singapore 573960. MCI (P) 105/01/2014.

Advertising Director Poonam Raj

“Luscious Creamy Pasta. Sin with every bite!”

Finance & Admin Manager David Ong “Mozerrella… In everything”

For advertising enquiries, please contact: advertising@bewickedmagazine.com *Cravings! Magazine is a subsidiary of BeWicked Magazine Online.


Too Much of A Good Thing Can Be Wonderful

Mae West

PUBLISHER’S NOTE

I

“ nspiration for this issue was an easy thing; I found it in my cereal bowl while having breakfast one morning. I love a good bowl of Koko Crunch (at any time of the day, really). But no, this issue is not about the ‘breakfast cereal with the great chocolaty taste!’ - it’s about milk. We consume this, in one way another, everyday - with our cereal, in our curries, as cheese in sandwiches or as yogurt. Apart from an informative piece on what milk can really do for you, we have 5 simple ways you can have your yogurt, crafted lovingly in our kitchens. Also in this issue: The Craver’s List (a list that will make your kitchen and tummy very happy) and Travel Cravings – join us for a 5 minute vacation (because everyone needs one at some point in the week) to Bali, Phuket and Jakarta and experience food with a travel spin. Food is a true celebration of your senses, and as Mae West once said, too much of a good thing, can be wonderful. So go ahead, indulge your cravings. A self-confessed Craver,

Krishy Mal

Share your Cravings! Write to us at

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

My go to dairy fix

A smoothie goes a long way for a long day! If not having it at the start of the day, I use this recipe when I’m having guests over. It’s ridiculously delicious when paired with the hot, balmy weather outdoors. This recipe serves 2 and takes barely 5 minutes! You will need: u 2/3 cups Flavoured Yogurt (I use mango) u ½ cup Milk u 1 Tbsp Honey u 1 Cup Frozen Berries (or frozen mango chunks!) You need to: u Blend the yogurt, honey & milk till combined, and add in the frozen fruits. Blend until smooth. Pour into 2 waiting tall glasses and enjoy!

Apr - Jun 2014 | bewickedmagazine.com


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Craver’s

list The food and functional must-haves from our kitchen to yours!

Apr - Jun 2014 | bewickedmagazine.com

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cravers list

Golden Cravings

We adore this sparkling wine by Jaillance; a sweet nectar that goes best with desserts. Perfect for parties, or just a Saturday night, really. Jaillance Muscat Clairette, $26.90; Bottles & Bottles, Cold Storage, FairPrice Outlets, Giant, Jasons and MarketPlace.

Oven to Table

This traditional glazed terra cotta baking dish is peerrfect for individual portions at a party! And the best part – it goes straight from the oven to the table. Brilliant! Jamie Oliver Traditional Glazed Terracotta, $16; Robinsons Kitchen.

Pound Your Heart Out

Nothing beats the authenticity of pounding up a paste for a dish (like our Fish Amok on p.30 or Bumbu Bali on p.34). Pound away in style with this Pestle and Mortar – we simply adore it’s pristine look! $22; Robinsons Kitchen.

WE LOVE THIS!

Grinding Glory

There is something curiously satisfying about grinding black pepper over salads, besides the fresh hit of flavour you get. $36 each; Robinsons Kitchen.

Salty Sensations

Almost every recipe – even sweet ones – call for salt to taste. We love our salt, whether is pink, white or a multitude of colours. Flavoured salt is especially great for a flavour burst in salads and soups! Chilli Salt, $7.05 & Thyme, Lemon and Bay Salt, $7.20; Cold Storage. Pink Himalayan Salt, $5.90 & Sea Salt Crystals, $5.80; NTUC Fair Price. 6


cravers list

Butter Them Beans

Just bought a pack of salad leaves and looking for inspiration? Drop in a can of butterbeans – they have none of the tart-y munch you get out of kidney beans, which makes them perfect for a compliment to peppery arugula leaves! $4.25; Cold Storage.

Cup Of Coffee

Starbucks is a coffee force to be reckoned with. We love this tall thermos mug., perfect for those days, or every morning, where only coffee – and lots if it – will do. $21.90; Starbucks Outlets.

Cheesy Business

Blue cheese can bring out the nasty in some people, but we love this dressing over salads. It’s especially perfect with a berry and nut salad (like the one on p.17). Ina Paarman’s Kitchen Blue Cheese Salad Dressing, $6.95; Cold Storage.

Salad Days

Haloumi is perfect for salads and easy to prepare – simply pan sear with no oil! Dress with salad leaves, chilli flakes, salt (chilli salt is perfect here) and lemon juice – you will have in your hands the speediest salad ever. $6.10; Cold Storage.

Currently Sweet

Currents and yogurt are a match made in heaven (as you will witness on p.12). This one’s the ready-made sort that sings on your palate. A must have for every party - for one or otherwise. $4.55; Cold Storage.

WE LOVE THIS! Apr - Jun 2014 | bewickedmagazine.com

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Daily Dairy By Victoria Li

You find it everywhere

- in appetisers, main courses and desserts. Here’s your guide into the wonderful world of Dairy!

D

airy products make up such a huge part of our diet that it is almost impossible to go on without knowing more about them. This food item is simply not given its due credit! Milk and other milk-based products like yogurt and cheese, pack a mean punch of nutrients that helps to maintain our body’s health both inside and out. So don’t cross out dairy from your meals just yet!

Fattening Myth

Weight watchers often make a boo-boo of avoiding milk because they believe it to be fattening. However, studies have shown that those who take in an appropriate serving of dairy products daily lose more weight than those who do not (over the same period of time). While further research needs to be done to pinpoint the exact reason for this, you know that drinking milk keeps you full for a longer period of time, as it suppresses your appetite and prevents you from overeating. If you are still concerned, you can always opt for the healthier version of skimmed or low-fat milk. Apr - Jun 2014 | bewickedmagazine.com

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Bones and Muscles

Milk contains a significant amount of calcium (of course, this has been proclaimed and publicised as the only important nutrient in milk, which is not true) —important for healthy bones and teeth. The high protein content in milk is food for the muscles, while potassium levels help maintain healthy blood pressure in the body.

Hair and Skin

Milk and other dairy products work magic on your hair and skin because they contain lactic acids, amino acids and vitamin A - all of which are beneficial for our skin (Queen Cleopatra didn’t take milk baths for nothing!). Furthermore, vitamin A also helps us to maintain normal vision. Did you know that besides eating or drinking dairy products, you can also utilize dairy products for a more radiant look? Slather on a yogurt facemask to prevent premature aging, reduce discolouration and fight acne. Mix yogurt with oats for a natural skin exfoliator or

add lemon juice to yogurt and apply it on your scalp to get rid of dandruff and soothe an itchy scalp. Yogurt can also be used as a natural hair conditioner.

Endless Wonders

Yogurt can prevent bad breath and having some milk before hitting the drinks can prevent hangovers because milk coats the lining of your stomach, limiting the amount of alcohol absorbed into your blood. Let’s not forget that a soothing glass of warm milk can ease stress, too.

How would you like your milk?

Yogurt and cheese are all versatile forms of milk containing different compositions of the nutrients you need. You can eat dairy throughout the day. So quit thinking about having just a bowl of cereal with milk every morning! There are so many other ways to include some dairy into your daily meals, why not experiment and explore? Smoothies, muesli, milk popsicles, parfaits, salad dressing, batter for chicken steaks — the possibilities are endless.

drinking milk keeps you full for a longer period of time, it suppresses your appetite and prevents you from overeating. Entertaining with Cheese

Forget tea parties - the “in” thing now is to throw a cheese party! Whether it’s a casual gathering or a formal dinner, it is increasingly becoming the norm for party hosts to serve cheese platters or cheese boards. Keeping to these basic tips will certainly put you on the path to your own cheese tastings! • A good number to serve would be around three to five different types of cheese. You can vary your cheese according to texture (soft like Brie to harder ones like Gouda), milk source (cow, goat, sheep or mixed) and mildness. • Serve the cheese in the order that you would like your guests to eat them. Ideally, it should go from mild to strong because you don’t want your guests to be overwhelmed by a pungent blue and not be able to taste the rest of the milder variety. 10

• Offer accompaniments such as slices of fruits, nuts, cut celery, plain baguette and non flavoured crackers to go with the cheese. Some of these will work with the cheese to complement the tasting experience, while others will serve as palate cleansers. And of course, wine should be served at cheese parties – it’s a match made in heaven. • Provide a different knife to cut each type of cheese. You don’t want the taste of one cheese to cross over and mix with another! • Serve your cheese at room temperature. • Go to a cheese counter and let the cheese monger guide you through your choices. What would be even better is for you to have a general idea of the tastes that you like, or the kind of guests that you are expecting.


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Apr - Jun 2014 | bewickedmagazine.com

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recipes

5 WAYS To Jazz Up Plain Yogurt

Jazzing up your life may not be that easy, but it’s certainly a whole lot easier to spice up plain ol’ yogurt to add some kick into your everyday routine.

Berry Bite

Berries and yogurt are a match made in heaven – if you believe this, you will absolutely adore this alternative. Simply add 2 tablespoons of granola and 1 punnet of thawed mixed berries (blackberries, blueberries and cranberries are a unique and delicious combo) to a cup of yogurt. Mix the ingredients well and tuck in!

Simply Cool

Mint, a perfect addition to salads, works wonders with yogurt too! To 1 cup of plain 12

yogurt, add ¼ cup of mint leaves (more if you like the peppery flavour), ½ of a medium-sized cucumber and a handful of walnuts for the crunch. The nuts lend a bold harshness to the cool mint and cucumber. Just don’t forget to chop the ingredients first!

Honey Bunny

Yogurt’s sharp and tangy bite can be easily countered with the sweetness of honey. Add 2 tablespoons of good quality honey (the regular variety might not be very different from simply adding sugar) to 1 cup of yogurt. Select a handful


recipes

of your favourite mix of chopped nuts to lend a nutty crunch to the sweet yet tangy yogurt mix.

leaves as garnish. This is the kind of food that bites back!

Spicy Goodness

Sweet Onion

For those who prefer a spicy tang to cool yogurt, try this one on for size! In a pan, sauté some grated ginger with 1 finely chopped chilli. Then, add 1 teaspoon of cumin seeds (yes, we are referring to that unassuming spice with a nutty and peppery bite to it). Remove the ingredients from the heat and stir (fearlessly) into a cup of yogurt. For additional flavour, add a bunch of chopped mint

Onions and yogurt make a great combination, though few would venture into it. Caramelize one finely chopped onion in a pan with a tablespoon of sugar and some vegetable oil. When the onions begin to soften, add them to your cup of yogurt. If you’re feeling slightly carnivorous, throw in some deep fried bacon strips broken into bits into the cup. It’s simply, mouth-watering!

Apr - Jun 2014 | bewickedmagazine.com

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Soy

The Joy of

By Nicholas Ho

Affordable, healthy and versatile — no wonder soy is so hyped and well loved. 14


S

oy, also named the “meat of the field”, carries higher protein content as compared to other plants, making it a suitable meat substitute. This is great news for vegetarians and vegans, who depend a lot on soy to serve as meat and sometimes dairy alternatives.

Aside from its high protein content, soy is a good source of fibre, omega-3 and omega-6 fatty acids, iron, folate and other vitamins. Low in fat and sugar, soy contains no cholesterol at all! In fact, a lot of non-vegetarians enjoy soy just as much as vegetarians; not only for its health benefits but also because of the many unique ways to prepare it.

Conceal It

If you do not quite fancy the taste of soy per se, you can choose to have it in form of soy isolates and soy concentrates. Soy flour can also be used when baking cookies, muffins, breads and such. These lovely baked goods will not only be yummy but nutritious too!

True Goodness

It is healthier to eat soy in its whole form like soy milk, tofu, roasted soy nuts because these are not processed, unlike the isolates and concentrates. If you want to take it a step away from the healthier version, opt for the fermented choices such as tempeh, natto and miso. The fermentation process destroys any toxins that might have gotten onto the soy during its growth. Of course, you can always go for the organic varieties of soy!

Variety

The great thing about tofu and tempeh is that they take on the taste of whatever you cook them with (just like shitake mushrooms), so you can be adventurous with flavours. Here’s how you can cook it and include it in your delicious everyday meals. •

You know all about the Chinese Kung Pao Chicken, but how about Kung Pao Tofu? Cook it the same way you would the Kung Pao Chicken, but use baked tofu instead. Throw in lots of vegetables and serve with rice!

• Marinade tempeh with soy sauce, maple syrup, rice vinegar, garlic, and powdered chipotle, and grill until golden brown. Maple grilled tempeh can be enjoyed with sandwiches, rice, or even on its own.

• •

Grab some soymilk, vanilla, mango and banana chunks, orange juice and ice cubes. Blend them into a smooth puree for a glass of fresh smoothie. Douhua is a popular Chinese dessert, which is soft tofu in sweet syrup and can be enjoyed chilled or warm.

The Soy Conflict

People have very conflicting views about soy. While some take it as far as calling it miracle food, others think that one would be better off without it. Some concerns include negative effects on thyroid function, but it is still unclear how high one’s soy intake has to be for such a reaction. Soy also contains isoflavones, a type of phytoestrogen, which mimics properties of the estrogen but at a lower strength. This causes worry since it might disrupt the production of true estrogen and other hormones when the body thinks that it does not need to make them anymore. However, the phytoestrogen can work in favour for aged women in preventing postmenopausal syndromes (since estrogen production drops during menopause). It also helps to prevent osteoporosis and prevent the loss of bone mass by accelerating our body’s calcium absorption. It is best to consume soy products with caution if you are pregnant or have known health problems, as well to not let infants consume too much of it (not a good idea to let babies take in too much estrogen-like compounds). As with all foods, eat in moderation, and indulge your cravings the best you can!

Apr - Jun 2014 | bewickedmagazine.com

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Da Paolo Pizza Bar Simple Italian Elegance

Yes, we are aware that this is not a new restaurant – but the food here was screaming to make the cut – and so it did. The Pizza Bar is located close to Holland Village and boasts an impressive menu and an even more impressive lunch crowd. Although primarily a pizza bar (with an open-kitchen that we are loving), we recommend the Crabmeat Pasta with Vodka Tomato Sauce. The vodka here acts like a dash of port wine in certain pasta sauces – the dish will not be as good without it. For sweet lovers, have a go at the Tiramisu (this, your dessert stomach will thank you for). A casual dining outlet that never gets old, in our opinion. 16

Where: 44 Jalan Merah Saga #01-46, Singapore 278116

ITALIAN

CRABMEAT & VODKA CREAM SAUCE PASTA

PIZZA BOSCO D’ INVERNO

From: $11 (Antipasti) to $29 (Buffalo Mozzerela Pizza) Open: Monday – Friday 12pm to 2.30pm 5.30pm to 10.30pm Call:

Saturday, Sunday & Public Holidays 11am to 10.30pm +65 6479 6059

MENU Truffled Parmesan Fries Mari e Monti (cooked salmon pizza) Tuna in Black Salad Rucola e Crudo (wild rocket pizza) Cheesecake with Fresh Mangoes


cravers guide

BERRY MERRY SALAD by da paolo pizza bar by Group Executive Chef Andrea Scarpa, Da Paolo Group

Crepe u 1 cup All-purpose flour u 2 eggs u 1/2 cup milk u 1/4 tsp salt u 2 tbsp butter Salad u Mesclun Salad Mix u 3 to 4 Raspberries u 4 Blackberries u 2 Strawberries, quartered u 2 Dried Figs, quartered u 6 Roasted Walnuts u 3 Red Cherry Tomatoes, halved u 3 Yellow Cherry Tomatoes, halved Raspberry Dressing u 1 tbsp Mustard u Raspberry Vinaigrette u Olive oil MERRY BERRY SALAD

Gorgonzola Dressing u Gorgonzola

>> Serves 4 Crepe Bowl u Sift together flour, sugar and salt; set aside. In large bowl, beat eggs and milk together with an electric mixer or hand blender. Beat in flour mixture until smooth, stir in melted butter. Heat a non-stick pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1 ½ scoops for each crepe. Tip and rotate the pan to spread batter as thinly as possible. Brown on both sides. u

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Heat up oven to 180 Degrees Celcius, place the crepes on a mould or use a porcelain bowl and bake for about 8 mins in the oven. Gently remove the crepes form the mould, ensure that it is hard enough but not burnt and sits nicely on a round plate.

Raspberry Dressing u In large bowl, add mustard, white wine vinegar, raspberry vinaigrette, salt and pepper. Using a whisk or a hand blender, gradually add oil into the mixture till it forms an emulsion. Gorgonzola Dressing u Heat up a small pot filled with cream at 70 degrees C with low fire. Add in gorgonzola and whisk till the mixture is smooth and set aside. Salad u Add salad leaves in a bowl and toss in the Raspberry dressing. Place the salad in the crepe bowl. Add figs, strawberries and cherry tomatoes. Add all the blackberries, raspberries and walnuts all around the salad. u

Drizzle the dressing over the salad just before serving.

Apr - Jun 2014 | bewickedmagazine.com

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Seasonal Tastes The Westin has opened its doors once again in Singapore and has reached sky high with Seasonal Tastes, located on the 32nd floor of Asia Towers just opposite Lau Pa Sat. Seasonal Tastes boasts an exciting buffet line-up for food enthusiasts from breakfast to dinner, featuring international dishes. Many local favourites, such as Indian curries and biryani rice, can be found prepared artfully by the head chef. A must try is their seafood spread, which is always kept as fresh as possible. We loved the view while dining – 360 degree panoramic views of the city – simply spell binding. 18

Where: 12 Marina View Asia Square Tower 2 Singapore 018961 From: Buffet Menu at $35++ Open: Monday – Saturday Lunch Buffet 12pm to 2.30pm

Monday – Sunday Dinner Buffet 6.30pm to 10pm

Sunday Champagne Brunch 12pm – 3pm

Call:

+65 6922 6968

INTERNATIONAL

Westin’s New Delicacy


cravers guide

SALT-CRUSTED SNAPPER WITH FENNEL BY SEASONAL TASTES

This recipe requires a grill. >> Serves 4 u 1 Snapper (About 2kg), scaled & cleaned u 3 Garlic Cloves u 3 Fresh Bay Leaves u 8 Small Baby Fennel, reserve trimmings u 4 Egg Whites u

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Preheat oven to 220C. Pat snapper inside and out with kitchen towel to dry and lay on a large sheet of baking paper. Stuff fish cavity with garlic, bay leaves and fennel trimmings. Enclose fish in baking paper, leaving head and tail protruding. Whisk egg whites in a bowl until soft peaks form and stir through sea salt. Scatter enough salt mixture over base of a roasting pan large enough to fit fish snugly, leaving head and tail protruding. Place wrapped fish on top of salt and cover with remaining salt mixture. Bake until fish is cooked through

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1 Kg Coarse Sea Salt 2 Tbsp Extra-Virgin Olive Oil 3 Lemons, halved Pinch of Fennel Pollen, or to taste

(25-30 minutes), remove from oven and rest for 10-15 minutes.

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Meanwhile, preheat a char-grill over medium-high heat. Brush fennel with olive oil, then grill, turning occasionally until just tender (10-15 minutes). Transfer to a roasting pan, season to taste and roast until tender and caramelised (10-15 minutes). Add lemons to grill and cook flesh-side down, until caramelised (3-5 minutes). To serve, crack open salt crust, open paper parcel, season fish to taste with fennel pollen and serve immediately with fennel and lemons.

SALT CRUSTED SNAPPER Apr - Jun 2014 | bewickedmagazine.com

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Where: The Masonic Club 23A Coleman Street Singapore 179806 From: $17 (Starters) - $55 (Caviar & Prawn Lasagne) Open: Monday - Thursday 12pm to 3pm and 6pm to 12am Friday 12pm to 3pm and 6pm to 2am Saturday 6pm to 2am

western

HD SCALLOPS

CAULIFLOWER GRATIN

Bacchanalia

An Incredibly Toothsmooth Affair

Diners need to have the cauliflower gratin, because then you will know the exact tone of the food on the menu – mind-blowing-ly delicious. Also try A Email: reservations@bacchanalia.asia Different Vegetable Salad – this will create an explosive MENU* flavour party in your mouth. Watch out for the time Grilled Bamboo Shoot Salad sensitive menu though, as it changes every three Chicken & Mushroom (Main) months or so depending on the new creations from Pearl Barely & Mint Risotto Executive Head Chef, Ivan Brehm (who is a culinary 48 Hr Pork Belly genius as far as we’re concerned). It’s best to share 3 to Dark Chocolate Rocher 4 dishes on the table with friends and some wine. The *Menu subjected to changes based on Chef’s latest creations. perfect ending to a crazy week. Call:

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+65 6509 1453


cravers guide

Salmon CONFIT BY BACCHANALIA by Chef Ivan Brehm - Executive Head Chef, Bacchanalia Singapore

TAHITIAN VANILLA CONFIT SALMON

>> Serves 4 Salmon and Brine u 2 x 200 gm Salmon Fillet, Sashimi Grade, boned and skinned u 450gm Filtered Water u 16.5gm Salt u 15gm Caster Sugar Crème Fraiche u 100gm Crème Fraiche u 15gm Creamed Horseradish u Small pinch of Dashi Powder u Salt to taste u Lemon Zest & Juice to taste Preparing the Olive Oil u Extra Virgin Olive Oil u Small sauté pan

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Plating u 1 Head of Fennel, thinly sliced (with fronds if possible) u 0.5gm of sliced Chives u 1/2 tbsp Extra Virgin Olive Oil u 1/2 tbsp Walnut Oil u 1 tsp Lemon Juice u Picked and washed Fennel Fronds u Maldon Sea Salt & Cracked Black Pepper u Caviar, For Garnish (Optional)

Combine water, salt and sugar. Warm the mixture until all crystals have dissolved. Cool and refrigerate until needed. Trim any loose meat from the salmon fillet before slicing. Gently submerge the fish in the brine and refrigerate for 24 hours. Combine all ingredients for the Crème Fraiche and set aside. Preheat oven to 60-80 Degrees Celsius, or on the lowest gas mark possible. In a separate pot gently preheat the olive oil to 60 Degrees Celsius (start with around 250-300gm of oil). Pour half of the warm oil in the chosen cooking vessel. Carefully slide the salmon fillets into the vessel. Add the remaining olive oil until the fish is submerged; transfer into the oven. Check the temperature of the oil after the first 10mins. The thermometer should read between 40 and 46 Degrees Celsius. It is critical that the oil does not stray from this temperature range as the fish can quickly overcook or remain raw for hours. The cooking process should not take more than 35 minutes. Carefully remove the fillets from the oil and drain onto a paper towel.

To serve, combine fennel with picked fronds, chives, olive oil, walnut oil and lemon juice. Season with salt and pepper and dress the plate with horse radish cream. u

Apr - Jun 2014 | bewickedmagazine.com

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Where: 31 Ocean Way #01-02 Singapore 098375 Located next to W Singapore From: $14 to $44 (Sea Bass), excluding Wines.

SPANISH

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Open: Monday – Thursday 12pm to 10pm Friday – Saturday 12pm to 12am Sunday 10.30am to 10pm Call:

+65 6690 7568

MENU Tortilla Española Traditional Potato and Onion Omelette Albóndigas en salsa española con tomate Beef Meat Ball in Spicy Tomato Sauce La Langosta Half Grilled Maine Lobster, Spanish Rice and Aioli Sauce El Róbalo Whole Grilled Sea Bass from Brittany, served with Chachouka Crema Catalana Catalan Custard

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cravers guide

Sabio By The Sea

A Tapas Restaurant With A View Sabio By The Sea, an extension of the Spanish Tapas restaurant Sabio, has two unique reasons why everyone should visit them: the lovely view of the dock and their Pulpo a la Gallega, or Octopus cooked in Paprika, olive oil and lemon. The view comes with the location; Sentosa Cove. Also try the Espárrago, which is grilled Asparagus, Serano Ham, soft Eggs, Paprika and Sherry Vinaigrette. Finish your meal with their decadent Churros, served with mouth-watering, darkly melting chocolate sauce. All this while watching the harbour can be a true treat, especially on weekends.

Chef’s Tip

If you don’t own a blow-torch (like, oh, most of the country), simply switch on the top-grill of your oven and place the ramekins of custard directly beneath the hot grill (after you have sprinkled the sugar over it) for about 3 minutes. Voila!

PULPO A LA GALLEGA

Crema catalana BY SABIO BY THE SEA

>> Serves 4

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16 Egg Yolks 225gm Sugar 1 Tsp Orange Zest 1 Vanilla Pod 1 Cinnamon Stick 1 Litre Milk

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Preheat the Oven to 150 Degrees Celsius. Warm milk, orange zest, cinnamon stick and vanilla pod in a pot. In a separate bowl, whisk egg yolks and sugar till the mixture lightens in colour and texture. Pour in half the milk from the stove into the eggs and whisk, making sure not to scramble the eggs.

Transfer egg mixture into the remaining milk and whisk to combine on reduced heat. Strain the mixture into a ramekin and place it in the oven for 45mins. To serve, top with sugar and caramelize with a blow-torch.

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Stewords Riverboat

crave

The Sante Fe Combo Dining on the boat may not be for everyone – especially if you are prone to seasickness. And admittedly, not many ‘floating’ restaurants might be worth the visit. However, Stewords Riverboat, the restaurant that floats soothingly on the bay of Marina Pier, is one place that you must experience at least once (that is all you will need to keep coming back).

Ambience The non-motorised ship has been carefully restored and converted into a three-deck restaurant. If you prefer the air-conditioned room, the first deck features comfortable booths for guests to dine in. For the type that love dining under the stars, there is an alfresco deck just above. Stewords Riverboat also features an event hall, which is perfect for everything from private solemnisations to birthday parties. 24

Where: 31 Marina Costal Drive Berth 1, Marina South Pier Singapore 018988 From: $5.90 for the Soups & Starters, to $62.50 for the Combo Platter Open: Tuesdays to Sundays 6pm to 10pm Call:

+65 6278 5775

Email: enquiry@riverboat.com.sg

MENU Granny’s Prawn Salad - $19.90 Chicken Chimichangas - $8.50 Turkey Quesadillas - $15.50 for 8 pcs Olive Prawn Tacos - $21.50 Wildfire Ribs - $29.50 Tequila Cheese Ribeye Steak - $36.90 Sloppy Joe - $16.90

american/ mexcian

The gentle pull of the tide while dining makes the Riverboat an experience unlike any other!


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SPECIAL OFFER foR CRAVINGS! READERS!

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The food here is phenomenal; an unforgettable Tex-Mex food affair. The unique aspect about their food is the portion: they aim to please with large portions at very reasonable prices. We highly recommend the Blackened Salmon Veracruz at $29.90 – this delicious fish is presented with a seared-on peppery crust. The Baby-Back Ribs at $22.90 are a delight as well – tender and juicy with a delicious, black BBQ sauce that will have you licking your fingers clean. And another must have on the menu: The Fajitas. Tex-Mex Cuisine is the Americanized version of Mexican food, and this is evident in their Fajitas: tender grilled beef and chicken resting on a bed of Caramelised Onions. The Chicken Fajitas start at $26.90 for half a pound (they have beef, seafood and vegetable Fajitas too!). Sante Fe also has delicious combo platters, burgers (the sloppy joe is a must) and a

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Food

ec ial off

Stewords Riverboat is offering a FREE appetizer with every purchase of 2 main courses, especially for you! Simply present this page and to enjoy the offer!

variety of chicken, fish, pork and beef entrees (all Tex-Mex) for you to choose from. The slush of the waves rock you back and forth while eating (if this disturbs you, the restaurant provides tablets for seasickness as well), and combined with the tantalizing food, you will automatically feel transported – a dining experience that cannot be missed.

FAJITAS

The Sante Fe Combo Apr - Jun 2014 | bewickedmagazine.com

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cravers guide

TOSTADA CHIPS WITH TEX-MEX SEVEN LAYER DIP

Tostada chips with tex-mex seven layer dip by stewords riverboat

>> Serves 4 This is the ultimate party dip – because it can be assembled in less than 15 minutes! Serve the dip in a nice glass bowl, so your guests can ‘oooh and aaah’ at the different layers! Layer 1: u 500g Mashed Beans (Either buy the canned ones, or mash up your own) u 50g Vegetable Oil u 100g Yellow Onion, diced u 50g Jalapenos, chopped

u u u

1Tbsp Jalapenos, chopped (adjust according to desired level of spiciness) Lemon Juice, to taste Granulated Garlic, to taste Salt, to taste

Layer 6: u Chopped Chives Layer 7: u Pitted Black Olives, Chopped

Layer 3: u Sour Cream

Layer 1 u Heat the oil, sweat the onions, then add the jalapenos and beans and fry till it all comes together. Thin the mixture with water if necessary, as the mashed beans tend to make the mixture a little heavy.

Layer 4: u Shredded Cheddar Cheese

Layer 5 u Mix all ingredients in a bowl and chill.

Layer 5: u 500g Tomatoes, diced u 100g Yellow Onion, finely chopped u 2Tbsp Chinese Parsley, chopped

Assembly: u Layer the dip in order and serve with some piping hot chips! Alternatively, buy some ready-made tortilla chips.

Layer 2: u Avocado – mashed with lemon juice to taste

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TRAVEL CRAVINGS

B

ali and Phuket are two popular holiday destinations within the region, partly due to the relaxed ambience, but mostly for the devilishly delicious food. Looking to travel to Bali, Phuket or even Bangkok? Here are some dining options you do not want to miss‌ Apr - Jun 2014 | bewickedmagazine.com

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Travelling Tastebuds SeaSalt, Bali

Turn to pg 34 for recipes from SeaSalt! The sea salt used in this restaurant is from nearby Goa Lawah, inspiring its name. Located in Alila Manggis in East Bali, SeaSalt’s Head Chef also offers cooking classes for guests looking to recreate the classic dishes featured here. A must try is the traditional Balinese Megibung – 8 dishes served in one wonderful platter. It allows guests to try all that Alila Manggis has to offer, in one delicious serving. Best paired with Balinese Chardonnay (yes, they have that too!). SeaSalt is located in Alila Manggis, Bali. Visit www.alilahotels.com/manggis for more details.

Black Ginger, Phuket Indigo Pearl Phuket features Black Ginger, a unique Thai restaurant placed on a floating platform. Ancient Thai architecture meets one of a kind dining in this memorable restaurant. Dishes to savour are Yellow Fish Curry and the classic Tom Yum, among others. Unique to Black Ginger is the rare Southern Thai food that boasts a slightly different flavour than mainland Thai food. A restaurant that must be experienced. Black Ginger is located in Indigo Pearl Phuket. Visit www.indigo-pearl.com/dining for more details.

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Sra Bua by Kiin Kiin, Bangkok

Pork Ribs salad by plantation

Traditional Thai food meets modernism in Sra Bua Bangkok, located in the Siam Kempinski Hotel Bangkok. The chefs here have succeeded in maintaining the delicate flavours of Thai cuisine, while pushing boundaries by pairing bold flavours and altering carefully how each dish is prepared. Even traditional Thai Red Curry here is presented with flair and can look completely unrecognizable – presenting an exciting dining experience for adventurous travellers.

Sra Bua by Kiin Kiin


travel cravings

Sra Bua by Kiin Kiin is located in Siam Kempinski, Bangkok. Visit www.kempinskibangkok.com for more information.

Plantation, Ubud, Bali Inspired by the plentiful harvest of rice and vegetables in Bali, Plantation features delicious and authentic Balinese cuisine which is a celebration of flavours. The recipes featured here have been carefully scoured from around Ubud, in keeping with the traditional streak in the dishes. Try the tasting menu (only available at certain times of the year) that features a plethora of delicious meats and vegetables cooked to perfection. Plantation is located in Alila Villas Ubud, Bali. Visit www.alilahotels.com/ubud for more details.

Orbit, Seminyak, Bali

black ginger restaurant

Located just 50m away from the beach, Orbit’s interior is a salute to modernity in the 50s and 60s. Dining here, guests can expect an intimate setting (the restaurant seats 28 people), with food that promises to be fun, delicious and unique. All produce has been sourced locally where possible, keeping with the freshest quality that the restaurant offers. Enjoy a view of the pool at Luna2 Studios hotel while dining. A true gem in the middle of the hustle and bustle that is Seminyak. Orbit is located in Luna2 Studios in Seminyak, Bali. Visit www.luna2.com for more details.

seared ahi tuna by orbit restaurant

Balinese cuisine is a celebration of flavours

Apr - Jun 2014 | bewickedmagazine.com

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<SideBar 1> <Head> Tips for the cook Try to use a pestle and mortar for the curry paste instead of a food processor – the stone and unevenly ground ingredients add flavour and texture to the dish. Use any white fish you desire – we used halibut because its meaty, boneless flesh carries the flavours of the amok very well. You can try cod, if you prefer.

A CREAMY CAMBODIAN TREAT

This is not a spicy curry; its mellow and velvety in texture. You can add more chillies if you prefer your curry to pack a punch (as did I).

By Krishy Mal

This dish is the epitome of Cambodian culture subtle, almost sweet to the taste, with hidden flavours that melt your heart.

speeding past in one of their tuk-tuks) and they are kinder to animals than in many other parts of the world.

ambodia is a land with more peace loving people than the many others I have met during my travels. No, I have not travelled the globe a dozen times over! But yes, I have seen enough to realise which countries have not been completely swallowed by the corporate culture of tourism. The people in Cambodia are genuinely nice, the children wave at you wherever you go (seriously, even if you’re

While travelling, I always seek out the national dish to savour (and as long as its not fried roaches, I’ll be quite willing to try it). The national dish of Cambodia, Fish Amok, awaited me upon my arrival, and quite rightly, every other day during my stay. The spices from neighbouring Thailand have been lovingly combined with the mildness of coconut milk in a delicious curry that has become the

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travel cravings

Cambodian’s signature dish, made with the freshest catch from the Tonlé Sap Lake. “Amok” refers to a gently stewed coconut concoction on a bed of banana leaves. Like most curries from this part of Asia, there is a strong and flavourful paste made with fresh herbs and spices that form the base of this infectiously rich and delicious curry. While Singapore is not famed for its Cambodian restaurants - though there is a handful - I would like to bring this specific craving to your home, as it was brought into mine. Here’s the recipe for an awesome Fish Amok – pair it with steamed white rice for the perfect meal.

Prep Time: 30 mins | Cooking Time: 20 mins Serves: 4 | Skill: Moderate Curry Paste u 3 Cloves Garlic, finely chopped u 1 Large Shallot Bulb, finely chopped u 3 Stalks Lemongrass, sliced diagonally u ¼ inch piece Galangal, finely chopped u 3 Lime leaves, sliced finely (I used scissors for this) u 1 ½ tsp Tumeric Powder u 1 tsp Salt u 2 tsp Sambal Belachan (this adds a local punch to the curry) Fish Amok u 1 tsp dried shrimp, pounded u 1 cup coconut milk (a healthier option would be fresh milk) u 500g Halibut, sliced to bite sized chunks (or other white fish, such as cod) u ¾ Cup Spinach Leaves, torn apart roughly u 1 egg u 1 tbsp Fish Sauce u Sugar, if needed (if you feel the curry might be too spicy for you)

Curry Paste u Making this curry paste is straightforward – express even. Simply place all the necessary ingredients in a pestle and mortar and pound away until the mixture resembles a coarse paste. Fish Amok Cook the curry paste by frying it with regular vegetable oil on a heavy based saucepan (this carries the curry better, and keeps it from burning) until the paste changes colour and has lost its raw flavour, leaving behind a sweet yet pungent scent.

u

When the curry paste is cooked, turn down the heat and add the shrimps. Saute again for one minute, before adding the milk, salt and sugar (if using). Stir the mixture thoroughly to combine, and simmer. Remember to stir occasionally. u

After two minutes, add the fish and spinach leaves, and simmer until the fish is cooked (about four minutes). Turn off the heat and scoop out one ladle of the curry into a bowl. Add the egg and fish sauce into this ladle of curry and whisk vigorously, before folding this mixture back into the curry.

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To serve, place in a bowl with freshly chopped flat leave parsley.

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Enjoy!

Tips for the cook •

Try to use a pestle and mortar for the curry paste instead of a food processor – the stone and unevenly ground ingredients add flavour and texture to the dish.

Use any white fish you desire – we used halibut because its meaty, boneless flesh carries the flavours of the amok very well. You can try cod, if you prefer.

This is not a spicy curry; its mellow and velvety in texture. You can add more chillies if you prefer your curry to pack a punch (as did I).

Apr - Jun 2014 | bewickedmagazine.com

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Recipes +

Your guide to recipes from some our favourite brands, both locally and internationally. Always wanted to know the speciality behind a delicious Balinese Curry? Or how about a series of Cocktails for this incredibly unpredictable weather (or maybe, just another Friday)? We have you covered!

Melon Drop

Cooling Cocktails The weather in Singapore is increasingly unpredictable – but most of the time, it sings the same tune: hot, humid and uncomfortable. Sabio By the Sea has awesome cocktail recipes to help you fight off the blazing heat! Concoct them when you’re having a party for one, or when you have friends over! Either way, they’re refreshingly good!

+ Vodka :30 ml + Malibu: 30 ml + Midori: 20 ml

+ Pineapple juice & Orange juice Add all the ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with an orange wheel.

Recipes By Tracyann Wales

Spanish Mi Amor +Rum: 40 ml +Triple sec: 15 ml +Blueberries +Top up sprite Muddle the blueberries with white sugar. Fill half the glass with crushed ice. Add all the ingredients and stir. Fill up the glass with crushed ice and top up with Sprite. Garnish with 3 blueberries.

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recipes +

Cabin Cooler + Gin: 45 ml + Bols Lychee liqueur: 20 ml + Bols Blue Curacao: 10 ml + Grapefruit juice: 80 ml + Lychee syrup: 30 ml Add all the ingredients to a mixing glass except the blue Curacao. Fill the glass with ice cubes. Pour the blue Curacao into the glass with ice. Very slowly pour the shaken ingredients into the glass to see the layers. Garnish with 2 lychees.

Viva Latina + 45ml vodka + Lime Juice + Strawberry + Top up soda Add all the ingredients to a shaker and muddle briefly with the strawberries. Fill with ice, shake for 10 seconds and strain into a rock glass. Add 45 ml of vodka and garnish with a strawberry.

Bartenderâ&#x20AC;&#x2122;s Tip Muddle simply means to crush herbs or fruits to release their natural flavours into a cocktail. If you donâ&#x20AC;&#x2122;t have a muddler, you can use the back of a big spoon, or even a shot glass! Feel free to experiment with the recipes and come up with your own delicious creations!

Apr - Jun 2014 | bewickedmagazine.com

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recipes +

+ Bumbu Bali

This Balinese spice paste stores really well and is the foundation of most Balinese dishes. Have this ready in your freezer to whip out when making a curry – it’s that easy! Prep Time: 30 mins | Cooking Time: 20 mins | Skill: Easy Part A u 1 Large Garlic Clove u 1 Large Red Chilli u 3 Shallots u 1 Bird’s Eye Red Chilli u 1 Small Piece Candlenut u Pinch of Ground Nutmeg u 1 Small piece Ginger, skinned and cleaned u 1 Small Kencur Root, cleaned u 1 Small piece Tumeric, cleaned u 1 Small piece Galangal, cleaned u ¼ Tsp Tamarind Puree u ¼ Tsp Palm Sugar u 1 Tbsp Salad or Peanut Oil u 1 Tsp Roasted Shrimp Paste

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Part B u ½ Stalk Lemongrass u ½ Dried Bay Leaf u 25ml Water u

Chop all the ingredients and grind until smooth in a ulekan (we used a Pestle and Mortar for this process, this produces a similar paste). Add part A to a hot pot and sauté in some vegetable oil. Add ingredients from Part B and simmer for 10 mins, or until all the water has evaporated.

Chef’s Tip: You can store this in the fridge for 2 weeks with a coating of oil.


recipes +

+ Ikan Kare Dan Udang (Fish & Prawn Curry)

This is really curry in a hurry, it takes barely any time at all to prepare! A delicious curry perfect for a seafood dinner â&#x20AC;&#x201C; you can use the Bumbu Bali from the previous page for this dish! Prep Time: 15 mins | Cooking Time: 15 mins | Serves: 2 | Skill: Easy 1 Tbsp Vegetable Oil 150g Fish (Snapper) u 2 Large Prawns u 2 Tbsp Bumbu Bali u 100ml Fish/Chicken Stock (we find fish is best here) u 50ml Coconut Cream u 1 Stalk Lemongrass u 2 lime Leaves u 50g Bok Choy u 50g Round Eggplant u u

Pan sear the prawns and fish in oil for 5mins until brown, before adding the Bumbu Bali. Continue cooking for a further 10 seconds.Add in the stock, lemongrass, lime leaves and eggplant. Continue cooking for 5 mins, until the stick begins to boil slightly. Add in the Bok Choy and Coconut Cream and season with salt. Cook until curry thickens.

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Serve.

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Apr - Jun 2014 | bewickedmagazine.com

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recipes +

+ Lak Lak

(Rice Cakes served with Fresh Coconut and Palm Sugar) A delicious dessert to end a royal Balinese Feast!

Prep Time: 20 mins | Cooking Time: 20 mins | Yield: 5-7 cakes | Skill: Easy

100 gm Rice Flour u 75ml Hot Water u 75ml Water u Pinch of Salt u

Accompaniment u 100gm Grated Coconut u 100ml Palm Sugar Syrup or Maple Syrup

u

Mix the rice flour and hot water together; this should form a thick, lumpy paste. Add the remaining water, with the pinch of salt and continue mixing until the batter is smooth and resembles a thicker version of pancake batter. Fry small spoonfuls into little pancakes by dropping one ladle full of batter onto a Teflon pan.

Remove the cakes when done and place on a banana leave to serve (optional). Garnish with freshly grated coconut and palm sugar syrup or maple syrup. u


Where you can find your

>> Hotels

>> Restaurants / Cafes

>> IndoChine Outlets:

1929 Chinatown Hotel Carlton Hotel Crown Plaza Changi Hotel Fairmont Hotel Fullerton Hotel Goodwood Park Hotel Marriot Hotel New Majestic Hotel Orchard Hotel Orchard Parade Hotel Shangrila Hotel Swissotel Trader's Hotel Village Hotel Wanderlust Hotel

100AM 93 Degrees Coffee @ Holland Village Arrosa Restaurant Bouna Terra Restaurant Breko @ Holland Village Café Haus Cake Over Heels Coffee Club @ Holland Village Craft Bakery @ Holland Village Daily Scoop Ice Cream @ Holland Village DaPaolo Pizza Bar Indocafe Joob Juice Bar Ki-Sho KPO Lauren Jasmine Café Lemon Zest @ Holland Village Lowercase Café (Lasalle) Mamouina Restaurant Matts the Chocolate Shop Merely Ice Cream MexOut Café Mustard Restaurant Nazrin's Restaurant O Batignolies Restaurant O Briens @ China Square Central Sarnies Café Stewords Riverboat The Dubliner (Somerset) The Muffinry The Salad Shop (Raffles) Will work for Fries @ Holland Village Woo @ OFC Zotts Restaurant

Clark Quay Club Street Empress Place Gardens By The Bay Holland Village

t for

ou Look

s venue e r o at m r you! nea

>> Gong Cha Outlets at: Alexandra Retail Centre Asia Square Tower Bugis Plus Changi City Point China Square Central Marina Bay Sands Paragon Raffles City Scape The Central Tiong Bahru Plaza Vivocity Woodlands MRT >> Beauty / Fashion / Services Air Salon @ The Grand Cathay Nail Sanctuary @ Holland Village Koinonia Hair Salon Heart @ The Cathay Reizo Willow & Huxley Beluga Rockstar by Soon Lee Smile Point Dental Care @ Holland Village International Dental Care Holland Club Lasalle College Prudential Tower


BeWicked It's more than just a Magazine,

itâ&#x20AC;&#x2122;s a Lifestyle

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Cravings! Issue 2 - Apr to Jun 2014