Learn to cook and bake with tropical fruits this month.
TROPICAL fruits are versatile little things. Did you know that cooking them makes the flavours more intense and adds a little bit more sweetness and bite to the dish? Plus, adding fruits into your main dishes creates some interesting textures and flavours.
Living in Malaysia, there’s an abundance of tropical fruits that can be used to jazz up both sweet and savoury dishes. And to help you on your way, we’ve got some yummy recipes to share from top-notch chefs like Jean-Michel Fraisse, Manju Saigal, Korn and Rohani Jelani.
Learn to bake pretty awesome desserts with fruits from your own (hypothetical) backyard, rather than just looking at shelves of imports. Former lawyer Melinda Lim shows us how in her bestseller, Baking With Tropical Fruits, using local fruits like watermelon, rambutan, longan and pineapple, to name a few. Lucky readers also stand a chance to win a copy of the book. All you need to do is pick up a copy of Flavours this month and answer a couple of questions.
Could Filipino cuisine be the next big thing? Travel and food writer Maida Pineda takes a look at some of the specialities of the country, moving beyond the famous balut (duck embryo).
We also talk to different individuals who each occupy their own little niche in the F&B industry – Shane Delia shares his “spice journey”, Malaysia-born chef Kong Khai Meng returns home to showcase Hangzhou cuisine and chocolatier Vijendran Sivam talks about his decadent desserts.
Hop on the next flight (or ferry!) to Pulau Langkawi, the “Jewel of Kedah” and discover the island’s gastronomic delights amid blue skies, beautiful beaches and a rich cultural history – there’s something for everyone!
Craving a good brunch spread? Explore the Ritz-Carlton Millenia’s SuperBrunch, which only happens twice a year because of the sheer amount of food and the gargantuan effort that goes into its execution. Finally, if you’re planning a holiday to Hong Kong, check out Mott 32, which combines nostalgic charm and modern appeal.
There are tons of things we still don’t know about the coffee bean, and the art of making a perfect cuppa (without needing to pay an exorbitant amount at our local coffee joints). So why not explore some of the coffee academies in town and earn yourself a coffee degree? You can have your coffee, and drink it too!
- The May 2014 issue of Flavours is currently available at all good newsagents and bookstores nationwide. To subscribe to the magazine, call 1-300-887 827 or e-mail