KUALA LUMPUR: After fasting for 14 hours without a drop of water, what you drink during breaking of fast is important, writes Kasmi...
Flavours in June: Health Elixirs and Ramadan treats
Different types of health-promoting enzyme drinks. Check out the magazines cover feature for how to make them at home. Photo: The Star/Art Chen
It’s the latest big thing on the eat healthy horizon: fermented drinks. And while there may be off-the-shelf options out there that you can pay a pretty penny for, why not make healthier versions and save some money by brewing them at home?
Flavours magazine turns back the clock and shows you how to make three old school elixirs that boost health the natural way.
Kefir, kombucha, and enzyme drinks are right in keeping with the current fermentation trend, which takes advantage of the natural chemical process that converts sugar, yeast, and starch into health-boosting agents such as probiotics, and boosts the vitamin and mineral content of the drink.
Delicious: Among the features in this month’s issue of Flavours is a spread of yummy Ramadan treats.
June Ka Lim, chef-owner of Woods Macrobiotics; Harsha Puttagunta, one of the founders of Facebook group Healing Cultured World; and Wong Chai Youn, founder of the My Kefir World website, share tips and tricks for brewing these healthy potions at home.
With Ramadan beginning in the middle of this month, Flavours shares recipes of traditional favourites for breaking fast. Enak KL restaurant picks out eight recipes that date back 140 years, and have been enjoyed by four generations of Datin Fawziah Abdul Ghani’s family. Her daughter – and the owner of Enak KL – Sherena Razaly, recalls Ramadan rituals and memories tied to dishes such as Daging Goreng Kunyit, Ayam Percik, Pucuk Paku Masak Lemak Pedas, and her restaurant’s bestseller, Sup Ekor.
And on days when you have no time – or energy – to cook, there are always the Ramadan bazaars, which make the streets of cities and towns all over Malaysia come alive. Here, visitors are spoilt for choice. Find out where to feast on keropok lekor, putu mayam, murtabak, ayam golek, lemang, serunding, roti John, and more.
Flavours also clocks time with culinary writer and trainer Christopher Tan, who talks about his new book, NerdBaker. The self-professed kitchen geek talks about culinary alchemy and his road to baking. Tan gives readers a taste of his book with five fascinating recipes, including one for Intelligent Black Rice Cake, which splits into three layers when baked!
Another culinary maestro featured this month is celebrity chef Ian Kittichai. The pint-sized chef had just finished shooting 3 Chefs, 1 City for AFC before coming to Kuala Lumpur for a cooking demonstration. One of Thailand’s most illustrious chefs, he has cookbooks, television shows, a culinary consulting firm, and numerous restaurants to his name. But Kittichai’s life has not always been filled with glitz and glamour; before he made it in the culinary world, he was a food vendor, helping his mother sell curries on the streets of Bangkok, and even washing dishes at the Waldorf Hotel in London – Kittichai’s story is as tantalising as his dishes.
Flavours editor Anne Barbosa managed to get face-time with some of the world’s most celebrated chefs during Madrid Fusión Manila, held from April 24 to 26. Chefs Andoni Luis Aduriz of Mugaritz and Elena Arzak of Arzak were but two of the bigwigs at the event. This was the first time the gastronomy congress, which has a 12-year history, had an instalment outside Spain.
From the Philippines, Flavours moves to Ethiopia for rustic cuisine that hasn’t changed in millennia. Ethiopian food has ancient roots and a rich culture – for one, the country is believed to be the birthplace of coffee. Travel writer Lee Yu Kit uncovers Ethiopia’s unique cuisine, dining on dishes such as injera, a soft, slightly rubbery bread. It is sometimes served rolled up, and anecdotes abound of tourists mistaking it for a napkin and spreading it on their lap at mealtimes!
Back in Malaysia, Flavours treks down the best tom yum noodles in town, and reviews three restaurants and a café for the Eating Out section. Find out what to order before you head to Japanese fusion restaurant Mei by Fat Spoon, or modern European restaurant, Copper. Want to know which Malay or Western dish hit – or missed – the mark at Savaro by Felda? Read the reviews! The magazine also pays a visit to The Curious Goat café.
If you like nothing more than lazing at home with a book in hand, Flavours has a few titles that promise to sate your appetite for the printed word. Peru: The Cookbook, The Larousse Book Of Bread, Same Same But Different, and Rachel Khoo’s Kitchen Notebook are bound to keep you occupied with things gastronomic. Kinokuniya Bookstores is giving a 25% discount on these titles; just cut out the redemption coupon in the review section and take it to the store in Suria KLCC.
All this and more await readers in the June issue of Flavours magazine, Malaysia’s premier food and lifestyle magazine. – Ooi May Sim
Flavours is available at all good newsagents and bookstores nationwide. To subscribe, call 1-300-887 827 or e-mail email@example.com. The magazine is published by the Star Media Group Berhad [formerly known as Star Publications (Malaysia) Bhd].
Originally published: 2 June 2015