Eat well and live healthy while being aware of what goes into your food.
Words: R. Rajendra
RASA SAYANG 6-IN-1!
Stuff yourself silly with the ‘6-in-1 +60’ food promotion that’s currently taking place at Rasa Sayang Resort & Spa, Penang! The ‘6-in-1 +60’ promotion at Spice Market Café enables diners to sample six food promos in one single buffet. Guests can savour different cuisines including Japanese, Western, Indian, Chinese and Malay. This buffet dinner is priced at approx. USD39++ per adult and approx. USD19++ per child from Thursday to Sunday, but on other days, guests pay only 60 per cent of the actual price! www.shangri-la.com.
GENETICALLY MODIFIED ORGANISM (GMO)
Foods, both plants and animals, that have been scientifically tampered with by introducing DNA from bacteria, viruses or other plant and animal genes may produce higher yields, and larger and near perfect crops or breeds, but long-term consumption has given birth to a host of diseases and medical conditions. One condition attributed to consuming GMO food is Morgellons disease, which comes with symptoms such as biting and crawling sensations, black speck-like materials on or beneath the skin and lesions, with some patients reporting fatigue, short-term memory loss and joint pain. Though it is near impossible to avoid GMO that are largely found in corn, soybeans, cotton, alfalfa sprouts, papayas etc., opting for naturally grown or bred food and, being aware of how they are produced will help you make an informed choice. Go to http://gmoinside.org to understand more about GMO.
Sweet pineapple tarts are very much part of the Malaysian and Singaporean dessert scene, but Sucre reinvents this traditional pastry by introducing exciting new flavours such as cinnamon, green tea and chocolate. Dubbed as ‘gourmet truffles’, the bite-sized morsels are handmade using premium ingredients with each buttery orb encasing a flavoured filling. The premium range comes in sleek, food grade tin cans. Go to http://ruedusucre.com to place orders.
Master the art of baking bread and other treats using ingredients from South Korea, Japan and Southeast Asia with Jayeon Bread, a cookbook by artisan baker Sangjin Ko that includes recipes for buns, muffins, cookies and no-knead preparations using natural and nutritious ingredients. The step-by-step, fully illustrated recipes ensure perfect results every time! The chef is credited as the first baker to introduce natural baking to South Korea, and was the youngest person to earn a National Certificate of Baking in South Korea at the age of 11! Jayeon Bread retails at SGD28+ and is available at all good bookstores and at www.marshallcavendish.com/genref.
BUNNIES & EGGS
Chocolate eggs and bunnies make their appearance at Easter, but they have nothing to do with the reason for Easter: The resurrection of Christ. Eggs symbolise life and rebirth and were an ancient symbol of fertility. During the 15th century, this symbolism was adapted into Roman Catholicism to represent Christ’s resurrection. The bunny too is a pagan symbol associated with the Teutonic deity Eostra, the goddess of spring and fertility. Her symbol was the rabbit, a creature renowned for its high reproduction rate. Both have Germanic roots and were subsequently introduced into popular culture.
EASTER @ INTERCONTINENTAL KL
Celebrate Easter this April 20 at Intercontinental KL’s Serena Brasserie and indulge in a sumptuous brunch! Priced at approx. USD39++ per adult, the brunch offers perennial favourites such as devilled eggs, smoked salmon vichyssoise soup, honey glazed turkey ham, braised rabbit stew and many more. Sweet lovers will appreciate the avalanche of desserts in the form of lemon meringue tart, white coconut cream cake, chocolate bunnies and Easter eggs, while children will be kept ‘egg-cited’ at the Kid’s Corner filled with games, cartoon shows and the iCandy station. For approx. USD60++, guests enjoy free flow of sparkling wines, wines, beers and DIY cocktails. For reservations, call Serena Brasserie at +603 – 2782 6228. www.intercontinental-kl.com.my.
THE RENNET REALITY
The next time you pop cheese into your shopping basket, take a moment to read the list of ingredients; not everything is made up of only milk and curd. Lurking inside that cheesy goodness is an animal enzyme called rennet, obtained from the stomach linings of calves or baby goats that’s used to hasten the coagulation of milk. As food regulatory bodies do not require cheese makers to specify the source of the rennet, consumers end up eating non-vegetarian cheese. If this is an issue, look for cheeses that use microbial rennet, which is derived from fungal and bacterial sources.
FRENCH FOOD FLAIR
Don’t be intimidated by French food. Get to know the basic and most popular offerings and enjoy (arguably) the world’s most refined cuisine! Oh and… learn to say it right to impress the Maître d’ (mãtre-de) or head waiter.
Ratattouille (ra-ta-‘twe): A mix of sautéed vegetables such as eggplants, zucchini, capsicum, onions and tomatoes.
Bouillabaisse (bü-ya-baz): A rich seafood stew flavoured with saffron from the south of France.
Coq au vin (kõk-o-van; the ‘n’ is half silent and nasal): Chicken cooked in red wine.
Boeuf Bourguignon (boef boorgee-nyawn): Beef cooked in Burgundy wine with carrots and mushrooms.
Croissant (krwasant): Buttery, layered pastry.
Baguette (baget): Long, thin crusty bread roll.
Rilette (reeyet): Chopped or shredded meat served with toast.
Mille Feuilles (mil-fei): Layers upon layers of puff pastry sandwiched with pastry cream.
Tarte Tatin (tär-ta-tan): Upside down apple tart.
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