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Contents 4

Baked Potato & Zucchini Soup


Chicken Spring Rolls


Banoffee Pie


Author Tony Paul


Vegetable Pulao


Rose Water & Cardamom Rice Pudding


Why aren’t you losing weight


Simple Sour Sausage Salad


Featured Food Blogger


Did You Know...

Pan Fried Salmon Fillet 10 6

Interviewing Executive Chef Adel Zebian


Hot & Juicy Baked Cheesy Bacon Scallops By Shirley Tay

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article that will help you lose those extra pounds.


From reader’s feedback, we discovered that

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having a variety of dishes from different corners of the world makes their cooking experience more fun. With that in mind, we’ve

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chosen this issue’s international recipes. Our featured executive chef shared an easy yet mind blowing recipe which we promise you will appreciate for it’s simplicity and

Photos on pages 6 - 10- 23 owned by Radisson Blu Hote l. Photos on page 16 owned by Auth or Tony Paul. Photos on page 24-25 owned by Shirle y Tay.

delectability at the same time. The Author and the Food Blogger we have

Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.

for you are two pleasant surprises. Do check them out!

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Muna Kenny

Baked Potato & Zucchini Soup 1 potato diced

Add all the ingredients in a baking pan, mix well. Bake in preheated oven 350F/180C/ Gas mark 4, for 15 – 20 minutes.

In a saucepan add 1 cup milk and 1 cup chicken or vegetable broth,

1 zucchini diced 2 tablespoons olive oil

turn off the heat when it comes to a boil.

Salt and black pepper 1 small onion chopped

In a blender put the baked vegetables, and pour the milk broth sauce on top. Blend well.

1 clove garlic minced •

If the soup is too thick for your taste, add more broth or milk.

To make the taste richer, add one-tablespoon butter to the soup before serving. MunatyCooking | 4

Chicken Spring Rolls 2 cups boiled & shredded chicken •

In a frying pan, fry the onions until transparent.

1 1/2 cup thinly sliced carrot

Add rest of the vegetables and sauté for three minutes .

1 1/2 cup thinly sliced cabbage Salt & pepper to taste

• •

Add the chicken and the broth. Season with salt and pepper. Cook until the mixture is dry.

Spoon a tablespoon of filling near the bottom corner of the sheet. Lift the bottom corner up and begin rolling until you reach halfway. Fold over the left and right sides towards the center. Continue folding with a tuck-roll-tuck-roll motion. Brush the flour mixture over the final top corner, and seal.

Deep fry until Golden in color.

1/2 cup chicken broth Spring rolls sheets 1 onion chopped Oil **Mix one tablespoon of flour with water making a paste to seal the sheets with.

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Turning up the Heat with

Executive Chef Adel Adel Zebian is the Executive Chef at Radisson Blu Resort, Sharjah, United Arab Emirates. He hails from beautiful Lebanon, where he studied and obtained his culinary degree. His career spans over a period of 35 years during which he moved to Dubai. As luck would have it, he ended up teaming with his culinary schoolteacher, Chef Elias Samia. Chef Zebian worked in Carlton Tower Dubai, then moved to InterContinental, Holiday Inn, and now he is with Radisson Blu. A cheerful and simple man with a smile on his face and a dream to satiate his guests’ appetites.

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When did you discover your passion for cooking?

charge loses his temper, there will be chaos, if not a disaster, in the kitchen.

I used to watch my grandmother cook when I was a child, and I fell in love with the aroma of cooking. When I became 18, I joined the culinary school to follow on my passion.

What are your favorite gadgets or appliances in the kitchen? Why?

What did you want to be when you grow up? A chef. I’ ve always found my true self in the kitchen. From your experience, what are the qualities of a successful chef? A successful chef should ensure a dish’s recipe is consistent and unchanged. A customer shouldn’t go through different versions of the same dish in the same restaurant even if prepared by different chefs. Consistency is important for return customers.

One simply cannot cook without the stove and oven. How often do you come up with new recipes? There’s always something new daily. Even while talking to someone, he or she might talk about preparing or presenting a certain dish differently. A change of taste here, an addition there. Basically, what I would do is borrow these ideas and transform them to a new recipe. My inspiration comes from people, clients, and guests we interact with daily in the restaurant. What’s your approach to de veloping new recipes?

What do you enjoy most about your work?

What’s your favorite dish to cook? What’s your fa vorite dish to eat?

Working in hotels in general, and in kitchens specifically, means learning to work under pressure. As the head of the department, I learned to work under pressure by maintaining control because if the person in

I like to cook salmon because salmon dishes are faster to prepare. In general, I like to eat seafood.

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Interviewing Chef. Adel.

Every job has its tough days, how do you deal with such da ys?


Working in a hotel means working with and serving different nationalities and different cultures. This expansion of knowledge of cuisines and tastes brings joy to my life.

I rely on people’s needs and guest’s feedback. A chef should love the dishes he or she prepares; however, sometimes others might not share the same opinion. If 3 or 4 people don’t like it, then it’s better to take it out.

Do you like to watch cooking shows? I watch cooking shows whenever possible. I don’t have the time to have a favorite show. If I’m relaxing at home and a cooking show starts, I give it about fifteen minutes. Sometimes I continue watching, others I switch channels.

and dill to balance the dish. This dish is delicious; the moment you see and smell it, you’ll want to eat it right away. Is this a seasonal dish or it can be eaten any time of the year? It can be eaten any time of the year, just remember that it should be served warm.

Do you use cookbooks as references?

What’s a typical da y in your life as a chef?

I do. There are times when I don’t agree with another chef on the method of preparing a certain dish. In these instances, we refer to cookbooks to find the right way.

Coffee signals the start of a new day for me, after that I focus on the preparations of the day’s menus. What’s the one task a chef can’t start his day without?

What would you advice those who are planning to go to culinary school? Unless they are willing to work under pressure, I would advise them against it. It is important to be polite with good attitude. These chefs-to-be will have to ensure customer satisfaction. In addition, chefs should never glance at their watches. In our job, time is not important, customer satisfaction is.

The planning and preparation of the day’s menus. What’s the one task you wish you can hire someone else to do instead of you? Paperwork. I prefer to spend long hours in the kitchen or on the operations side than to sit in the office to do paperwork and computer related tasks.

Tell us about the recipe you ha ve chosen for us. I chose a salmon recipe with a delectable velouté sauce. We added saffron to the sauce and used a bed of fresh mushrooms sautéed with onion and garlic under the salmon to bring out and highlight the dish’s unique flavor. Tagliatelle is the perfect companion to salmon, I used it along with a salad made of freeze, lolarosso, thymes, chives,

‘Even though I’m a simple man, I’m also a tough one. A person’s attitude toward others is very important in any environment. The staff member—be it a chef or

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Do you ha ve a specific cuisine you are focused on? I like Lebanese food. What’s the one tip or advice you would share with an aspiring chef? Never say that you’ve learned all you had to learn, that you have become perfect. We learn until the day we die. As an executive chef, how do you distribute work in the kitchen? We start the day with a staff briefing where I outline the menus for the day. This is also when I share any important information my team needs to know to complete their tasks.

warned verbally three times. If the warnings are not effective, it means this person is not capable of working as a team member, and accordingly is let go. The way I see it, if this person remains, he or she will corrupt the atmosphere in the kitchen the same way a rotten apple will spoil the whole crate. Some chefs are stubborn in the sense that if they cook a dish they are not willing to accept criticism and are not willing to change it. Since I do not conduct myself in this manner, I will never allow people reporting to me to act this way in my kitchen.

Since I’m not a person to sit in the office, I maintain a direct approach with my staff while with them in operations’ front or the kitchen. They can ask me questions and talk to me face to face. On what basis do you list food in the menu? We have international cuisine at the Radisson Blu with provision to modify and adjust our dishes to match the taste of tourist groups visiting, especially if they are the majority of our guests at that time.

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Saffron sauce.

fried salmon with

Even though I’m a simple man, I’m also a tough one. A person’s attitude toward others is very important in any environment. The staff member—be it a chef or otherwise—who doesn’t behave professionally and politely, is


How do you deal with stubborn chefs?

Pan Fried Salmon Fillet with Tagliatelle Sautéed Mushrooms & Saffron Sauce Mushrooms: 1 clove garlic chopped 25gm chopped onion 25gm chopped parsley

100gm mushrooms cut into quarters 1 tablespoon butter Salt and white pepper for seasoning

Sautee the mushrooms in butter, add the chopped onion and garlic, season with salt and pepper.

Add the chopped parsley and remove immediately to maintain the color of the parsley.

Place it in the plate as a bed for salmon.

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Salmon: 200gm salmon filet marinated with: 5gm Dijon mustard 1 teaspoon Lemon 1 teaspoon olive oil Salt and white pepper to taste •

In a hot frying pan place the salmon with one tablespoon of butter, and turn to cook from both sides.

When ready place it on top of the mushrooms.

Tagliatelle : •

Boil 100gm of green Tagliatelle and sauté them with olive oil, chopped garlic and season with salt and white pepper.

Saffron sauce: 100gm fish stock 5gm roux white 0.1gm saffron Salt and white pepper •

Boil the fish stock and mix with roux to get fish velouté.

Add the saffron, salt and pepper.

Pour the sauce on top of the salmon.

Harisa sauce: 8gm dry red chili crushed 1 teaspoon tomato paste 1 teaspoon olive oil Salt to taste •

Mi x all ingredients together and place on top of salmon.

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Would you like to be part of MunatyCooking Magazine?

Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.

Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.

here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.

Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.

For submission guidelines please visit announcement-and-invitation.html


If you have an inquiry, please email

Readers and bloggers If you are part of the foodies world, you’ll love it

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Banoffee Pie Ingredients : 13 digestive biscuits 3 bananas 1 can condensed milk 1/2 cup melted butter 2 cups whipped cream 1 tablespoon sugar Chocolate for garnishing Method:

Crush the biscuits, then add the melted butter to it. Mix with hand or spatula.

Pack the previous mixture in the bottom and up the sides of a 9 or 10 inch springform pan. Use the bottom of a glass or your hand to press the crust. Refrigerate.

Fill a saucepan with water and place it over high heat. When the water boils, put in the condensed milk can while still closed. The water should always cover the condensed milk can. Cover the pan with a lid. Leave it to boil for 2 hours during this time the milk will caramelize. After 2 hours, carefully remove the tin from the water and leave it to cool.

Open the tin of condensed milk, pour it over the top of the biscuit layer and spread it evenly .

Peel the bananas and chop them into thin slices. Spread the banana slices on top of the caramelized condensed milk and flatten them out.

Place the pie in the fridge.

Whip the cream until stiff. Spoon the whipped cream over the top of the pie and smooth out evenly.

Put the banoffee pie back into the fridge and leave to chill for four hours.

Grate chocolate on top before serving the Banoffee .

Tip Use springform pan. It makes taking out the Banoffee pie easy.

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Tony - Paul Marriage, parenthood, divorce, and a variety of occupations ranging from stage work to doctor's assistant took precedent over writing for several years, as did moving from one United States coast to another. Though TP writes what he calls “serious” vampire stories, most of his tales so far have been of nightwalkers who are still more human than they care to admitHa 300-yearold “youngster” who runs away from home because he can’t marry the girl of his choice; a vampire whose wife is a famous writer of supernatural tales which gets them both in hot water with his family; an Undead who doesn’t

A writer of French Huguenot extraction, one of

understand why the woman he loved in 1968

Tony-Paul de Vissage's first movie memories

isn’t wild about continuing their affair 40 years

is of being six years old, viewing the old

laterH His latest novel, Vampires are

Universal horror flick, Dracula's Daughter on

Forever (to be released in May, 2011 from

television, and being scared sleepless--and

Class Act Books), continues in this whimsical

that may explain a lifelong interest in

vein. Set in Ireland in 1929, it concerns a


supposed vampire’s return to a little village

The author didn't begin writing until after

and features a Stutz Bearcat convertible as a

graduating with a Bachelor's degree in Fine

very prominent character.

Arts from a well-known Southern University (and a second in Graphic Art), that one

‘TP whips up easy-to-prepare foods that

particular interest survived a liberal arts'

can be made ahead of time so all he has to do is toss them in the microwave .’

education and the scorn of friends and family.

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Though a total klutz in the kitchen, even hard-working authors have to eat, so to keep up his strength while he spends those long hours at the keyboard, TP whips up easy-toprepare foods that can be made ahead of time so all he has to do is toss them in the

onion and garlic in oil until soft. Remove from heat and stir in paprika. Add beef, coating with paprika. Return pan to heat and cook over low flame for 10 minutes, stirring occasionally. Mi x

microwave and get back to his writing. In

in salt, pepper, caraway and water. Cover,

keeping with the theme of his novels, TP offers a recipe for Transylvania gulyas (or as Americans call it, goulash.)

Heat oil and bacon in Dutch oven. Sauté

simmer for 45 minutes. When meat is tender, stir in cabbage and sausage and cook until cabbage is tender. Remove from heat and stir in sour cream just before serving.


Makes 8-10 servings. Can also be prepared a day before serving, but don’t add sour cream


until it is to be eaten.

3 tbl vegetable oil 2 pounds cubed beef

Tony-Paul’s books can be viewed at

3 slices turkey bacon, cut in to pieces

salt and pepper to taste 1 C chopped onion 1/4 tsp caraway seeds 1 minced garlic clove

2 tbl paprika 1 C summer beef sausage


1 container sour cream

MunatyCooking | 17

vegetable pulao

2 cups shredded fresh cabbage

Vegetable Pulao •

Fry the onion until transparent, add the cardamom and cinnamon.

Add the vegetables and spices and stir until the vegetables are cooked.

3 cardamom

Add the garlic and stir for a minute, then pour the water.

1/4 stick cinnamon

When the water boils, add the rice and stir for a minute.

1 teaspoon garam masala

When the mixture boils, cover tightly and reduce heat to lowest mark

When done serve with yogurt or green salad.

1 cup rice 1 medium onion chopped 1 1/2 cup mixed vegetables Oil

1 teaspoon cumin pow der 2 clove garlic minced 2 cups boiling w ater Salt and black pepper

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Rose Water & Cardamom Rice Pudding 4 tablespoons rice

- Boil the rice in water until soft. Remove excess water and keep a

3 1/2 tablespoons sugar


2 cups milk

- In a saucepan add milk, sugar, and cardamom. When it's about

3 tablespoons heavy cream

to boil, add the rice.

(Whipped cream)

- Let it simmer until it becomes thick.

1 teaspoon cardamom

- Add the cream and rose water, stir for 3 minutes, and then turn

pow der

off the heat.

1 1/2 teaspoon rose w ater

- Serve cold or hot, garnish with dried fruits or nuts.

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Why aren’t you losing weight?

So you’ve been eating healthy food, and have changed your lifestyle to be more active, you know that the journey to losing weight can be long and hard and you are willing to go through it, but after taking all the right measures to succeed and follow all the right approaches to lose weight, your scale slaps it on your face “ YOU DIDN’T LOSE AN Y WEIGHT” at times it slaps harder and tells you that you have actually gained some. Before you break the scale read below on to why you are not losing weight despite your continuous effort .

You consume more calories than your body requires.

You might be consuming more sugar than you think. Canned food/ processed food mostly have sugar in them, so although you cut sugar from your coffee and tea, and stay away from deserts, sugar finds it's way to you through canned and processed food, which store itself as fat in our body.

You are skipping meals. When you do so your body goes into starvation mode, and stores everything you eat. This is the reason why people who go on extremely low calorie diet complain that they stopped losing weight, and instead started to gain.

You are not eating right for your body type. There are endomorphs (Lose weight slowly but gain muscles quickly), ectomorphs (No matter what they eat they always stay thin, and it's difficult for them to build big muscles) and mesomorphs (Most bodybuilders are mesomorphs, they gain weight quickly and lose weight quickly and when building muscles they can grow big hard muscles). Each body type requires different type of diet, so you have to know your body type and eat what's right for it.

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Tips to help you lose weight •

You are under stress. Being under too much pressure forces the body to produce cortisol, which makes your body store fat, and worsen your insulin resistance, the more stressed you are the more weight you'll gain.

You're not sleeping enough. That too contribute in the production of cortisol, and mostly it accompanies stress, so the chances of you storing fat, increase even more.

You are not working out the proper way. To lose weight you have to choose workouts that help in moving all the muscles in your body, strength training is the best way with cardio intervals in between each circuit.

You gained muscles. Muscles are smaller than fat but are heavier. One pound of fat is 3 to 4 times bigger in size than one pound of muscle. This is the reason why your clothes fit you better, yet the scale doesn't budge.

Tips to help you lose weight: •

Drink plenty of water.

Have salad 20 minutes before your main meal.

Don’t use the scale to measure your progress. Take pictures of yourself every two weeks, or use a measuring tape.

Never skip your meals.

Work out at least three times a week for 30 minutes minimum .

Yoga is a good way to deal with stress, try it at least one time a week.

Snack on nuts and fruits. Make sure the amount consumed is reasonable.

Caffeine, carbs and salt make the body retain water, reduce their consumption.

Read the ingredients written on the food you purchase.

Take a shower before going to bed, this usually helps in restful sleep.

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Simple Sour Sausage Salad 1 cup lettuce

Whisk Lemon with salt and olive oil, set-aside.

1 cucumber sliced

In a mixing bowl, toss all the vegetables and the sausage.

2 sausages sliced (baked

Pour the dressing on top of the vegetable, give it a good toss.

or fried)

Serve immediately.

1/4 cup black olives 2 tablespoons lemon juice Salt and Black pepper 1 teaspoon olive oil

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Featured Food Blogger

Hot & Juicy Baked Cheesy Bacon Scallops By Shirley Tay Passionate about food, crazy o ver shopping, eccentric about travel, frenzy o ver Hello Kitty, that’s me! Singapore is my birthplace & I’ve lived in this tropical city all my life. 7 years as a Flight Attendant has brought me to many beautiful places to savour the best, shop for bargains & bring my dining experience back to Singapore & turned it into a cooking passion. I love spending my favourite past time whipping up fusion dishes. I adore good food & get my inspiration from fine dining all over the world.

Through years of travelling around the world, I've developed a penchant for good food. Here's sharing with you one of my recent creations: Hot & Juicy Baked Cheesy Bacon Scallops

"To b e tempted b y the most b rilliant chefs, is truly my dream”. This picture was taken at Celebrity Chef Bob Blumer cooking workshop during his 1st visit to Singapore. I was really lucky to be invited for this wonderful event. It was an incredible gastronomic evening with the ‘no-rules’ Chef, giving a culinary experience like no other.

The show is on! This cheesy hot appetizer was the center of attention at my X’mas party last year. It was remarkably juicy & flavorful! The best compliment came from my hubby, who is a fussy eater. He was full of praise for this dish & it meant a lot. As the saying goes, “Best way to a man’s heart is through his stomach” & I think I did it! Hooray!!

http://www.luxuryha is a one-stop blog by an ex-Flight Attendant, sharing years of Fine Dining, Luxury Shopping & Travel, ad venturous Fusion Cooking experience, plus bringing you the latest Sale Events & Contests.

So let this Hot & Juicy Baked Cheesy Bacon Scallops tickle your taste buds! Make an impact on your family & guests with this 5-star dish from Shirley’s Kitchen. Here’s presenting you my very own Baked Scallop recipe!

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Ingredients: 5 Scallops 5 Lemon wedges 1Strip of streaky bacon Parmesan & Mozzarella cheese for toppings Butter for greasing

Fillings: 1tsp Garlic (chopped) 1tbsp Butter 1tsp Olive oil ½tsp Parsley flakes 1tsp Panko crumbs

Hot & Juicy Baked Cheesy Bacon Scallops Method: •

Remove gills by using a toothpick. Rinse thoroughly to remove any dirt.

Lightly grease shells with butter. Mi x fillings in a bowl & spread on scallops.

Cut bacon into strips & put them on scallops. Sprinkle Parmesan Cheese & then top with Mo zzarella Cheese.

Preheat oven to 250 deg & bake for 10mins. Remove and serve with lemon wedge. Viola, here’s your Baked Cheesy Bacon Scallops, fresh from the oven!

Do check out my other Award-winning dishes, complete with easy step-by-step photo instructions! I hope to deliver my best recipes and share my travelling, dining & cooking journeys @ Luxury Indulgence with all the wonderful people out there.

MunatyCooking | 25

Did you know? Dates Rich with glucose, fructose and sucrose, it can work as a natural energy booster. It is a great source of iron and those who suffer from anemia can highly benefit by consuming it. A safe and natural way to help with constipation since it is a laxative food. Dates can lower cholesterol, they are rich in minerals and vitamins and contain very low percentage of fat .

Honey Honey is good for you from the inside out, it boosts your immune system, reduces the sugar level, it also helps relieve cough and chest infections. Since it's known as a natural antibiotic, mixing lemon with honey and applying it on clean face can help in curing pimples, lighten skin complexion, reduce fine lines, and promote healthy youthful skin.

Grapes Another laxative fruit, which help in treating constipation. Feeling low in energy? Have grapes juice, it will reduce fatigue. Beside its sweet taste, it is loaded with vitamin A, B6, C, Iron, phosphorus, calcium and potassium. Consuming grapes regularly but in reasonable amount will slow the aging process.

MunatyCooking | 26

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MunatyCooking Magazine is all about food and cooking. You can visit our websites and enjoy recipes for easy to make yet mouth watering dishe...