1st annual worlds of healthy flavors asia® 2012 conference program

Transcription

1ST ANNUAL
WORLDS OF HEALTHY
®
FLAVORS ASIA 2012
CONFERENCE PROGRAM
TABLE OF CONTENTS
®
WORLDS OF HEALTHY FLAVORS ASIA OVERVIEW ...........................................................................2
ENVISIONING A HEALTHIER NATION WITH THE HEALTH PROMOTION BOARD ......................4
SCIENTIFIC AND PUBLIC HEALTH ADVISORY COMMITTEE ............................................................6
SINGAPORE CULINARY ADVISORY COUNCIL ........................................................................................8
PROGRAM SCHEDULE .................................................................................................................................. 10
PARTICIPANT ADDRESS LISTS................................................................................................................... 19
PRESENTER, GUEST CHEF, MODERATOR, AND PANELIST BIOGRAPHIES ................................ 31
CHEF/FOODSERVICE EXECUTIVE BIOGRAPHIES ............................................................................... 43
SPONSOR PROFILES ...................................................................................................................................... 54
WEDNESDAY, NOVEMBER 28 ...................................................................................................................... 57
THURSDAY, NOVEMBER 29 ......................................................................................................................... 78
FRIDAY, NOVEMBER 30 .............................................................................................................................. 122
RECIPE INDEX ............................................................................................................................................... 166
Copyright © 2012
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
WORLDS OF HEALTHY FLAVORS ASIA
NOVEMBER 2012
1
THE CULINARY INSTITUTE OF AMERICA®
WORLDS OF HEALTHY FLAVORS ASIA®
OVERVIEW
For nearly a decade The Culinary Institute of America (CIA) has collaborated with the
Harvard School of Public Health (HSPH)—Department of Nutrition to research, plan and
stage the highly acclaimed Worlds of Healthy Flavors leadership conference held each year
at the CIA’s California campus (CIA at Greystone). This ground-breaking, by-invitationonly program brings together America’s most influential high-volume foodservice chefs,
leading nutrition scientists, and various world cuisines and other culinary experts to
advance healthier food choices in American foodservice.
The American chefs and foodservice operators that are invited and attend this event each
year—drawn from various high-volume sectors including hotels and resorts, chain
restaurants, universities, schools and hospital foodservice—collectively shape the menus
that impact the daily food choices for tens of millions of Americans. This initiative has had
considerable, positive impact in the United States on increasing presence in the volume
foodservice sector of whole grains, fruits and vegetables, fish, nuts and legumes, healthier
oils, and other healthy foods. The CIA-Harvard program has been especially effective in
educating American foodservice industry leaders on the urgent need to replace trans fats
with healthier, unsaturated fats.
With the success of this program and the launch of The Culinary Institute of America and its
degree programs in Singapore, the CIA and Harvard School of Public Health—Department
of Nutrition are proud to launch Worlds of Healthy Flavors ASIA®, on November 28-30,
2012, at Raffles City Convention Centre in Singapore, in partnership with Saw Swee Hock
School of Public Health, National University of Singapore and Health Promotion Board,
Singapore.
This by-invitation-only leadership retreat includes opinion leaders and trendsetters in all
sectors of the Singaporean foodservice and hospitality sectors as well as select leaders in the
Singaporean medical, healthcare and public health sectors. Also joining us are a number of
representatives from the foodservice sector in additional countries within Asia. Together
with top nutrition scientists, world cuisine experts, nutrition communication and marketing
professionals, and consumer and trade media, our total attendance is nearly 200.
The CIA and HSPH recognize the tremendous challenges that lie ahead for Singaporean
chefs and foodservice leaders in successfully developing and promoting healthier food
choices, and working to avert high rates of type II diabetes and other diet-linked chronic
diseases for the Singaporean population. At the same time, American, European and other
international travelers coming to Singapore are increasingly looking for delicious, healthy
food—both Asian and Western. This is an opportunity to satisfy a new set of food
preferences for international travelers that Singaporean chefs and foodservice leaders
cannot afford to ignore. The CIA and HSPH are confident that, working collaboratively with
our programmatic partners and industry leaders in Singapore, we can significantly support
and accelerate already existing efforts in Singapore to advance healthier food choices in light
of these challenges and opportunities.
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Of equal importance in this effort is the involvement of medical and healthcare leaders in
Singapore who, through this program, will learn about the most current nutrition research
findings and healthy food and culinary insights that can be shared with patients and their
families, as well as with hospital foodservice operators.
As with our U.S.-based program, Worlds of Healthy Flavors ASIA will not only bring
together top nutrition and medical experts from the United States (including representatives
of our Scientific Advisory Committee; see attached) and Singapore, but also leading
nutrition and public health experts from around Asia that can speak to issues and research
in their countries, as well as provide insights on challenges and opportunities with various
ethnic populations in Singapore. In addition, CIA chef-instructors and other Asian and
Western chefs and culinary experts will present healthy cooking and menu strategies that
can work to preserve the delicious, celebratory aspects of dining at the same time address a
host of public health imperatives.
While the program will be initially focused on advancing the knowledge and skill sets of the
foodservice, hospitality and public health/medical sectors primarily in Singapore, this CIAHSPH initiative will in subsequent years reach out to select foodservice industry, medical
and public health leaders from around Asia who could benefit from this initiative. This will
help to position Singapore as the center of learning around the nexus of issues connecting
food, cooking, dining, diet, and public health.
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ENVISIONING A HEALTHIER NATION
WITH THE HEALTH PROMOTION
BOARD
INTRODUCTION
Food paradise - Singapore. Known for its culinary delights from Nasi Lemak, Chilli Crabs to
Hainanese Chicken Rice, there are restaurants, hawker centres, coffee shops and 24-hour
eateries to be found across the island selling an array of different dishes.
However, along with great food comes the issue of tackling obesity in Singapore, which in
part, is due to unhealthy diet and eating habits. Health Promotion Board’s 2010 National
Nutrition Survey has revealed that Singaporeans have not only increased their caloric and
fat intake, they are also not consciously consuming enough whole-grains, fruit and
vegetables. In addition, with more Singaporeans eating out - where on average, 6 in 10 adult
Singaporeans eat out at least four times a week, it is more important now than before for
the food services sector in Singapore to work together in improving the dietary quality of
food served to the customers.
GETTING SINGAPORE HEALTHY TOGETHER
So what are the efforts taken to improve the average Singaporean’s diet, which at the same
time, allow everyone to continue to pursue their love for savoury hawker food? To kickstart the efforts in providing healthier choices for the public, key programmes such as the
Healthier Choice Symbol (HCS) and Healthier Hawkers and Coffee Shops initiatives were
introduced by the Health Promotion Board Singapore (HPB). These programmes were
implemented, in partnership with Singapore’s food industry.
EATING RIGHT STARTS WITH A HEALTHIER CHOICE
In a steady climb since its launch, the HCS programme has garnered much support from the
industry, with over 3,200 packaged products carrying the HCS symbol, including healthy
like brown rice, whole-grain noodles, lower-sodium seasonings and sauces, and even lowersugar beverages. Singaporeans can also choose HCS food products offered in hawker
centres and restaurants island-wide. As an encouraging note to better and healthier eating
habits, the 2008 Omnibus Survey shows that 8 in 10 Singaporeans are aware of what HCS is
and use HCS as a guide in their daily food purchase. In addition, the sales volume of HCS
products rose from 39.3 percent in 2003 to 53.5 percent in 2010.
And to further improve the dietary in-take of Singaporeans, a nationwide Whole-grain
Campaign was launched in 2009, which is an ongoing public education campaign by HPB to
promote the consumption of whole-grain and whole-grain product. Along with
conventional brown rice and whole meal bread, HPB has collaborated with locally-based
manufacturers to develop an Asian-based food such as whole-grain noodles. Favourable
results show that the proportion of Singaporeans who consume more than one serving of
whole-grain has increased from 8.4 percent to 27 percent.
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To tackle the issues of eating out and obesity, Health Promotion Board has initiated the
Healthier Hawkers Programme in early 2011 with much success. First launched at Yuhua
Hawker Centre, 100 percent of hawkers’ participation was garnered and all stall owners
have seen their businesses improved, with some reporting a 10 to 20 percent increase in
sales. These participating hawkers offer healthier ingredients such as brown rice, wholegrains noodles and lower saturated oils as part of their food preparation, so that patrons
could enjoy healthier food. Building on the success of the programme, healthier hawker fare
was also introduced at coffee shops, to take the battle against the bulge to neighbourhood
eating places, where many Singaporeans patronise regularly due to their affordability and
convenient locations.
MOVING FORWARD WITH HEALTHIER FOOD COMMITMENT
HPB recognises there is a need for continual efforts to champion nutritional awareness and
to deliver healthier choices to Singaporeans in a sustainable way. Working with other
sectors of the food industry, HPB and a total of 51 food manufacturers, supermarkets,
restaurants, caterers and food courts have pledged to remove 25 billion calories from the
food supply chain by 2013. These include both local Small Medium Sized Enterprises
(SMEs) such as Sakura and New Moon, as well as bigger players such as Nestle, Fraser &
Neave, Unilever, Kopitiam and Swenson’s food chains.
In its bid to build capabilities in the industry, HPB also works with research organisations to
conduct consumer insights to help the food service industry understand the market better;
and in partnership with Spring Singapore, to provide various grant schemes to assist the
food services industry develop healthier choice products and facilitate the transfer of
technical know-how from public Knowledge Institutes to SMEs. An example is the
Healthier Choice Symbol New Product Development Grant. With this grant, HPB aims to
connect with food manufacturers in the SME sector and public Knowledge Institutes to
innovate healthier products with the intention to address health and nutritional needs of the
Singapore population.
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SCIENTIFIC AND PUBLIC HEALTH
ADVISORY COMMITTEE
COMMITTEE CHAIR
WALTER WILLETT, MD, DRPH, Chairman, Department of Nutrition and Fredrick John Stare
Professor of Epidemiology and Nutrition, Departments of Nutrition and Epidemiology,
Harvard School of Public Health; Professor of Medicine, Harvard Medical School; and
author, Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating (Boston,
MA)
U.S.-BASED MEMBERS
LAWRENCE J APPEL, MD, MPH, Professor of Medicine, Epidemiology, and International
Health (Human Nutrition), Johns Hopkins Medical Institutions; Member of the 2005 and
2010 Dietary Guidelines Advisory Committees; and Member of the Institute of Medicine
Committee on Strategies to Reduce Sodium Intake in the United States (Baltimore, MD)
FRANK HU, MD, PHD, Professor of Nutrition and Epidemiology, Harvard School of Public
Health; Professor of Medicine, Harvard Medical School; Co-Director, Program in Obesity
Epidemiology and Prevention, Harvard School of Public Health; Director, Epidemiology
and Genetics Core, Boston Obesity Nutrition Research Center (Boston, MA)
JANET KING, PHD, RD, Senior Scientist, Children’s Hospital Oakland Research Institute;
Professor Emerita, Department of Nutritional Sciences and Toxicology, University of
California at Berkeley; Adjunct Professor, Department of Nutrition and Department of
Internal Medicine, University of California at Davis; and Chair, 2005 U.S. Dietary Guidelines
Advisory Committee (Oakland, CA)
RONALD KRAUSS, MD, Director of Atherosclerosis Research at Children’s Hospital Oakland
Research Institute; Senior Scientist in the Life Sciences Division of Lawrence Berkeley
National Laboratory; Adjunct Professor, Department of Nutritional Sciences, University of
California at Berkeley; and Chairman, Nutrition Committee and founder and Chairman,
Council on Nutrition, Physical Activity, and Metabolism, American Heart Association
(Oakland, CA)
PENNY KRIS-ETHERTON, PHD, RD, Distinguished Professor of Nutritional Sciences,
Pennsylvania State University; Member of the 2005 U.S. Dietary Guidelines Advisory
Committee; and Member of the Institute of Medicine’s Panel on Dietary Reference Intakes
for Macronutrients, National Academy of Sciences (University Park, PA)
LAWRENCE KUSHI, SCD, Associate Director for Etiology and Prevention Research, Division
of Research, Kaiser Permanente; and Adjunct Professor of Nutrition, Columbia University
(Oakland, CA)
DAVID LUDWIG, MD, PHD, Director, Optimal Weight for Life (OWL) Clinic; Associate
Director, General Clinical Research Center, Children’s Hospital Boston; and Associate
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Professor of Pediatrics, Harvard Medical School; Co-Chair, The Culinary Institute of
America’s Healthy Flavors, Healthy Kids National Steering Committee (Boston, MA)
ERIC RIMM, SCD, Director, Cardiovascular Epidemiology Program, Harvard School of
Public Health; Associate Professor of Epidemiology and Nutrition, Harvard School of Public
Health; Associate Professor of Epidemiology and Nutrition at the Channing Laboratory,
Harvard Medical School (Boston, MA)
FRANK SACKS, MD, Professor of Cardiovascular Disease Prevention, Department of
Nutrition, and Associate Professor of Medicine, Brigham and Women’s Hospital, Harvard
School of Public Health; and member, American Heart Association Nutrition Committee
(Boston, MA)
ASIA-BASED MEMBERS
KEE-SENG CHIA, MD, Head and Professor, Department of Epidemiology and Public Health,
National University of Singapore; Director, NUS-GIS Center for Molecular Epidemiology,
National University of Singapore (Singapore)
KHOR GEOK LIN, PHD, Professor of Community Nutrition, Department of Nutrition &
Dietetics, Faculty of Medicine and Health, Universiti Putra Malaysia (Selangor D.E.,
Malaysia)
GRACE SOON, PHD, Deputy Director of the Nutrition Department within the Adult Health
Division, Health Promotion Board, Singapore; Head of the Centre of Excellence (Nutrition),
Health Promotion Board, Singapore (Singapore)
EMORN WASANTWISUT, PHD, Senior Advisor, Institute of Nutrition, Mahidol University,
Thailand (Bangkok, Thailand)
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SINGAPORE CULINARY ADVISORY
COUNCIL
COUNCIL CO-CHAIRS:
YEN KOH, Executive Chef, Unilever Food Solutions, Southeast Asia
OTTO WEIBEL, Director F&B and Culinary Consultant, Ottscott Pte Ltd
COUNCIL MEMBERS:
SAMIA AHAD, Co-Founder and Culinary Director, Coriander Leaf Group
AZIZA ALI, Managing Director, Aziza International
SAMSON CHAN, Executive Chef, Laguna National Golf and Country Club
RICKY CHEW, Managing Director, Fish & Co. Restaurants
RONNIE CHIA, Founder, Tatsuya Japanese Restaurant
ANDRE CHIANG, Chef Owner, Restaurant Andre
CHRISTOPHER CHRISTIE, Executive Chef, Marina Bay Sands
STEVEN CHUA, Chief Executive Officer, Country Foods Pte Ltd
RYAN CLIFT, Co-Founder and Executive Chef, Tippling Club and Open Door Policy
ROBERT DANHI, Founder, Chef Danhi & Co
BEPPE DE VITO, Managing Director, il Lido Group
DOUGLAS FOO, Founder and CEO, Sakae Holdings Ltd
LUCAS GLANVILLE, Executive Chef, Grand Hyatt Singapore
PETER KNIPP, CEO, Peter Knipp Holdings
AUN KOH, Founder & Executive Director, The Ate Group
MALCOLM LEE, Executive Chef, Candlenut
RAYMOND LIM, Director, Les Amis Group
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LOH LIK PENG, Director, New Majestic Hotel
WILLIN LOW, Executive Chef, Wild Rocket
GILBERT MANDAVAN, Vice President, Hotel Operations, The Farrer Park Company
ERIC NEO, Executive Committee, Singapore Chefs Association
VIOLET OON, Founder, Violet Oon Consultants
DEVAGI SANMUGAM, Culinary Consultant & Author, Devagi’s Epicurean World
GOTTFRIED SCHUETZENBERGER, Executive Pastry Chef, Grand Hyatt Singapore
SEAH PEIK CHING, Ag Deputy Director, Health Promotion Board
KF SEETOH, Founder, Makansutra
MILIND SOVANI, Director/Chef, Hospitality Innovations
RANITA SUNDRAMOORTHY, Director of Attractions, Dining and Retail, Singapore Tourism
Board
ROBERT STIRRUP, Senior Executive Sous Chef, Fairmont Singapore & Swissôtel The
Stamford
TAN CHUAN LYE, Executive Vice-President, Food Solutions, SATS Ltd
TAN HSIEN WEI, Course Manager, Temasek Polytechnic
JACQUIE TAN, Chief Executive Officer, Kriston Food & Beverage Pte Ltd
LEONS TAN, Honorary Secretary of Executive Committee, Singapore Chefs Association
DANIEL TAY, Founder and CEO, Bakerzin
WEE LIANG LIAN, General Manager, Wee Nam Kee
JANICE WONG, Founder & Director, Iggy’s
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PROGRAM SCHEDULE
WEDNESDAY, NOVEMBER 28
4:00 PM
Registration and Refreshments
Raffles City Convention Centre, Olivia Foyer (Level 4)
4:30 PM
Welcome & Introductions
Olivia Ballroom
Speakers:
4:50 PM
Greg Drescher (The Culinary Institute of America)
Walter Willett, MD (Harvard School of Public Health)
Kee Seng Chia, MD (National University Singapore)
Special Presentation
Olivia Ballroom
Introduction: Greg Drescher (The Culinary Institute of America)
Guest of Honor: Dr. Amy Khor (Minister of State for Health and
Manpower, Singapore)
5:00 PM
Brief Presentation
Olivia Ballroom
Health Promotion Priorities in Singapore: Foodservice in Focus
Introduction: Greg Drescher (The Culinary Institute of
America)
Speaker:
Ang Hak Seng (Singapore Health Promotion Board)
5:15 PM
Opening General Session
Olivia Ballroom
Diet, Health and Wellness in Asia
Session Host: Greg Drescher (CIA)
Presentation
Global Public Health Priorities: What Matters Most in Food and
Nutrition
Obesity and diabetes rates are increasing around the world. The financial
burden of unhealthy dietary patterns and lifestyle choices is staggering. This
session will focus on the major diet-related public health issues facing both
developed and developing countries around the world, and provide specific
recommendations for professionals who develop food products and menus for
consumers.
Presenter:
Walter Willett, MD, DrPH (Harvard School of Public
Health)
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Culinary Demonstration
Worlds of Healthy Flavors from Asia and America
Chefs:
Bill Briwa (Chef-Instructor, CIA, Napa Valley)
Robert Jörin (Chef-Instructor, CIA, Napa Valley)
Yen Koh (Executive Chef, Unilever Food Solutions
Southeast Asia and Singapore, Co-chair, CIA’s
Singapore Culinary Advisory Council)
Alexander Ong (Executive Chef/Partner, Betelnut, San
Francisco)
Suvir Saran (Chef, Author, Consultant, New York,
NY)
7:00 PM
Opening Sponsor Exchange Reception
Featuring Gold and Silver Sponsors
Olivia Foyer
8:00 PM
Program Concludes for the Day
Attendees on their own for dinner
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THURSDAY, NOVEMBER 29
7:30 AM
Buffet Breakfast Highlighting Whole Grains, Nuts, and Legumes
Sophia Ballroom
Sponsored by Vitamix
8:30 AM
General Session II
Olivia Ballroom
Controlling and Preventing Diabetes: Diet and Culinary Strategies, Part I
Session Host: Walter Willett, MD, DrPH (Harvard School of Public Health)
Presentation
The Public Health and Economic Threat of Diabetes in Singapore
Rapidly increasing rates of Type 2 diabetes are having a dramatic impact on
public health and healthcare spending in Singapore. Tackling unhealthy diets
has been identified as one of the priority interventions for addressing diabetes
in Singapore. This session will focus on the current and projected impact
diabetes will have in Singapore, and propose changes that need to be made in
foodservice operations in Singapore and other parts of Asia.
Presenter:
Rob M. van Dam, PhD (National University
Singapore)
Presentation
Diabetes Risk and Management in Asia: Foods to Embrace
What effect does switching from white to brown rice—and other whole
grains--have on diabetes risk and management? Does frequent nut
consumption decrease risk of diabetes? This session will look at the impact of
specific food groups on diabetes risk and management.
Presenter:
Frank Hu, MD (Harvard School of Public Health)
Creating Flavorful, Healthful Dishes with Whole Grains, Nuts, and
Legumes
Chef:
Willin Low (Wild Rocket, Singapore)
10:00 AM
Morning Break
Olivia Foyer
10:30 AM
General Session III
Olivia Ballroom
Controlling and Preventing Diabetes: Diet and Culinary Strategies,
Part II
Session Host: Rob M. van Dam, PhD (National University
Singapore)
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Presentation
Challenges and Opportunities for Finding Alternatives to Sugar
Sweetened Beverages
Presenter:
Lilian Cheung, DSc, RD (Harvard School of Public Health)
Panel Discussion
Addressing the Diabetes Challenges in Asia
Moderator:
Rob M. van Dam, PhD. (National University
Singapore)
Panelists:
Lilian Cheung, DSc, RD (Harvard School of Public
Health)
David Eisenberg, MD (Harvard Medical School)
Geok Lin Khor, PhD (International Medical
University, Kuala Lumpur, Malaysia)
Emorn Wasantwisut, PhD (Mahidol University,
Bangkok, Thailand)
Panel Discussion/Operator Commentary
Addressing the Diabetes Challenges: Opportunities for Foodservice
Operators in Singapore
Moderators: Greg Drescher (CIA)
Seah Peik Ching (Acting Deputy Director, Centre of
Excellence Nutrition, Health Promotion Board)
Panelists:
Ricky Chew (Managing Director, Fish & Co.
Restaurants)
GOH, Wee Ling (Corporate Communications
Manager, Kopitiam)
Emmanuel Stroobant (Chef-Owner, Emmanuel
Stroobant Group of Restaurants)
Vernon Vasu (Director, Corporate Marketing &
Communications Division, Health Promotion Board)
Wee Toon Ouut (Founder, Wee Nam Kee Hainanese
Chicken Rice Restaurant)
12:15 PM
Lunch
Sophia Ballroom
Sponsored by Colavita
1:30 PM
General Session IV
Olivia Ballroom
The Next BIG Idea in Healthy Menus: Traditions Revisited
Culinary Demonstrations
Tapping Traditional Recipes for the Next BIG Idea in Healthy Menu R&D
This session will look at healthy, traditional dishes not commonly seen in foodservice
operations in Asia, and propose ways to contemporize them to make them appropriate
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for a variety of foodservice operations. We will also discover ways to re-imagine
existing, traditional foodservice favorites.
Tapping Traditional Recipes from Singapore, Malaysia, and
Southeast Asia
Paranakan Cuisine:
Chefs:
Violet Oon (Chef, Author, Consultant, Singapore)
Malcolm Lee (Chef-Owner, Candlenut)
Chinese Cuisine:
Chefs:
Francisco)
Pung Lu Tin (Gim Tim Group Restaurant, Singapore)
Indian Cuisine:
Chef:
Devagi Sanmugam (Chef, Author, “Spice Queen,”
Singapore)
Suvir Saran (Chef, Author, Consultant, New York
City)
Malay Cuisine:
Chefs:
Aziza Ali (Chef, Managing Director, Aziza
International, Singapore)
Southeast Asian Cuisine:
Chefs:
Mai Pham (Chef, Restaurateur, Author, Sacramento,
CA)
3:00 PM
Afternoon Break
Olivia Foyer
3:30 PM
General Session V
Olivia Ballroom
Singaporean Cuisine & Culture
Session Host: Tan Su-Lyn (COO, The ATE Group, Singapore)
Presentation + Videos
Success with the Singapore Healthier Hawker Program
Presenter:
ANG Hak Seng (Health Promotion Board)
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Presentation, Culinary Demonstration & Panel Discussion
Healthier Hawker Food: Challenges and Opportunities
LEOW Sooi Mee, RD
Hawker Chefs: Habib Mohamed (Yuhua Hawker Centre)
Alex Poon (Yuhua Hawker Centre)
Panelists:
Southeast Asia and Singapore, Co-Chair, CIA’s
Habib Mohamed (Yuhua Hawker Centre)
Mai Pham (Chef, Restaurateur, Author, Sacramento,
CA)
Alex Poon (Yuhua Hawker Centre)
Devagi Sanmugam (Chef, Author, “Spice Queen,”
Singapore)
Seah Peik Ching (Acting Deputy Director, Centre of
Excellence Nutrition, Health Promotion Board)
KF Seetoh (Owner, Makansutra Food Court at
Gluttons Bay, Singapore)
5:00 PM
Sponsor Exchange Reception featuring Bronze Sponsors
Olivia Foyer
6:00 PM
Program Concludes for the Day
Attendees on their own for dinner
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FRIDAY, NOVEMBER 30
7:30 AM
Buffet Breakfast
Sophia Ballroom
8:30 AM
General Session VI
Olivia Ballroom
Fats & Oils: The Good, the Bad, and the Ugly
Session Host: Rob M. van Dam, PhD. (National University
Singapore)
Presentation
Fats & Oils: Their Impact on Cardiovascular Health
Presenter:
Frank Sacks, MD (Harvard School of Public Health)
Presentation
Fats & Oils: Their Impact on Weight Management
Presenter:
Eric Rimm, ScD (Harvard School of Public Health)
Fats & Oils: In Search of Great Flavors and Good Health
Chefs:
Southeast Asia and Singapore, Co-Chair, CIA’s
Bill Briwa (Chef-Instructor, CIA, Napa Valley)
10:00 AM
Morning Break
Olivia Foyer
Sponsored by Unilever Food Solutions
10:30 AM
General Session VII
Olivia Ballroom
Promoting Healthier Food Choices in the Asian Hotel and
Restaurant Sector
Presentation and Culinary Demonstration
Opportunities for Healthy Menu Options in Hotels and Restaurants
Chefs:
Robert Jörin (Chef-Instructor, CIA, Napa Valley)
Willin Low (Wild Rocket, Singapore)
Emmanuel Stroobant (Chef-Owner, Emmanuel
Stroobant Group of Restaurants)
Panel Discussion
Meeting the Needs of Travelers: Best Practices in Promoting Health
and Wellness at Hotels and Resorts
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Moderator:
Panelists:
Greg Drescher (CIA)
Frank Sacks, MD (Harvard School of Public Health)
Edmund Toh (Executive Chef, Resorts World Sentosa;
VP, Singapore Chefs Association)
Lawrence McFadden (Shangri-La International Hotel
Management Ltd.)
Additional panelists from the audience
12:00 PM
Lunch
Sophia Ballroom
1:30 PM
General Session VIII
Olivia Ballroom
Addressing the Health Needs and Culinary Desires of Diverse
Ethnic Populations in Singapore and throughout Asia
Session Host: Lilian Cheung, DSc, RD (Harvard School of Public Health)
Culinary Demonstration with Scientific Commentary
Chinese Populations and Cultures
Scientist:
Chef:
Francisco)
Pung Lu Tin (Gim Tim Group Restaurant, Singapore)
Malay Populations and Cultures
Scientist:
Geok Lin Khor, PhD (International Medical
University, Kuala Lumpur, Malaysia)
Aziza Ali (Chef, Managing Director, Aziza
International, Singapore)
Indian Populations and Cultures
Scientist:
Vanitha Buthmanaban, RD (Singapore Health Promotion
Board)
Chef:
Suvir Saran (Chef, Author, Consultant)
Milind Sovani (Director/Chef, Hospitality Innovations,
Singapore)
Other Southeast Asian Populations and Cultures
Scientist:
Emorn Wasantwisut, PhD (Mahidol University,
Bangkok, Thailand)
Chef:
Mai Pham (Chef, Author, Restaurateur, Sacramento,
CA)
3:30 PM
Afternoon Break
Olivia Foyer
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4:00 PM
Closing General Session
Olivia Ballroom
Brief Presentation & Reflections
Worlds of Healthy Flavors in Asia and Beyond: The Art of the
Possible
Speaker:
Amy Myrdal Miller, MS, RD (CIA, Napa Valley)
Panel Discussion
Worlds of Healthy Flavors in Asia and Beyond: The Future of
Foodservice and Public Health
Walter Willett, MD (Harvard School of Public Health)
Presenter:
Ken Toong, (University of Massachusetts Foodservice)
Panelists:
Kee Seng Chia, MD (National University
Singapore)
Aun Koh (Executive Director/Co-Founder, The ATE
Group, Singapore)
Annie Ling (Director, Adult Health Division, Singapore
Health Promotion Board)
Eric Rimm, ScD (Harvard School of Public Health)
4:50 PM
Closing Remarks
Olivia Ballroom
Speakers:
Kee Seng Chia, MD (National University Singapore)
ANG Hak Seng (Singapore Health Promotion Board)
Greg Drescher (CIA)
5:00 PM
Closing Reception
Olivia Foyer
6:00 PM
Reception and Conference Conclude
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PARTICIPANT ADDRESS LISTS
CHEFS/FOODSERVICE EXECUTIVES/ HEALTH CARE REPRESENTATIVES
Abbott Nutrition
Qian Hua
Associate Food Scientist
Blk 2, #14-326
Ghim Moh Road
Singapore 270002
(65) 6591 8925
[email protected]
Bento Holdings
Jord Figee
Managing Director
10 Winstedt Road
#01-08 Block A
Singapore 227977
(65) 6835 5424
[email protected]
Colavita
Claudia Seneci
Colavita Agent
85 Bukit Drive 04-13
Singapore, 587848
Singapore
(65) 91050331
[email protected]
Argentum Group Pte Ltd
Derek Ang
Director of Kitchens
11 Kaki Bukit Place
Singapore 416183
(65) 9010 2223
[email protected]
CFT/Culinary Fast-Trac &
Assoc. Inc.
Kathryn Gielisse
President
26 Huyler Dr
Hyde Park 12538
United States
(1) 845 229 0325
[email protected]
Delifrance Asia Ltd
Ida Eng
Supply Chain Manager
230 Pandan Loop
Singapore 128415
(65) 6874 9663
[email protected]
m
Nelson Ang
Production Manager
11 Kaki Bukit Place
Singapore 416183
(65) 9363 6006
[email protected]
Esther Cheng
Group Executive Pastry
Chef
11 Kaki Bukit Place
Singapore 416183
(65) 9363 6006
[email protected]
Aspac F&B Pte Ltd
Gerard Koo
Supply Chain Manager
No.3 Kallang Way 2A,
Level 4
Singapore 347493
(65) 6743 7422
[email protected]
NOVEMBER 2012
Cold Storage Singapore
Wayne Allan Anderson
COO
No. 21 Tampines North
Drive 2
#03-01 Singapore 528765
(65) 6891 8189
[email protected].
sg
Cold Storage Singapore
Choo Shum Poh
Merchandise Director
No. 21 Tampines North
Drive 2
#03-01 Singapore 528765
(65) 9735 3630
[email protected].
sg
Creative Eateries
Bernadette Wong
Manager - Special Projects
211 Henderson Road
Singapore 159552
(65) 9636 9445
bernadettewong@createrie
s.com
19
Eastern Zone Co Ltd
Enoch Sun
Executive Director
21A Chai Wan Industrial
Centre
20 Lee Chung Street, Chai
Wan
Hong Kong 00852
(852) 2898 8632
[email protected]
Emmanuel Stroobant
Group
Timothy Ong
Chef
7 Magazine Road
03-03 Central Mall
Singapore, 059572
Singapore
(65) 6438 7997
timothy@emmanuelstroob
ant.com
IISS Asia (The
International Institute for
Strategic Studies – Asia)
Chew Kheng Chuan
Special Advisor
56 University Road
Singapore 297882
(65) 9170 6711
[email protected]
Jollibean Foods Pte Ltd
Lee Pengene
Exective Director
63 Ubi Ave 1
#07-06 Boustead House
Singapore 408937
(65) 6746 3877
[email protected].
sg
Kitchen Language
Desmond Goh
Sous Chef
47 Pekin Street,#02-01 Far
East Square
Singapore 048781
(65) 9023 8433
desmondgoh@kitchenlang
uage.com.sg
Institute of Mental Health
Ong Lay See
Assistant Manager
10 Buangkok View
Singapore S539747
(65) 6389 2951
[email protected]
JP Pepperdine Group Pte
Ltd
Anthony Say Kin Tong
Deputy Managing
Director
Jack’s Place Building
123 Defu Lane 10
Singapore 539232
(65) 9618 0991
Anthony.say@jppepperdin
e.com
Kitchen Language
Fabian Koh
General Manager
47 Pekin Street,#02-01 Far
East Square
Singapore 048781
(65) 9688 8561
fabiankoh@kitchenlangua
ge.com.sg
Institute of Mental Health
Wee Chiang Poh
Executive Chef
10 Buangkok View
Singapore 539747
(65) 9687 4222
[email protected]
m.sg
InterContinental
Singapore
Eric Neo
Executive Chef
80 Middle Road
Singapore 188966
(65) 68251208
[email protected]
Jaleel Holdings LLC
Mohamed Abdul Gafoor
Executive Director
Post Box 3262
Dubai 0000
United Arab Emirates
(97) 14333 9191
agafoorkm@jaleelholdinja.
com
NOVEMBER 2012
Jurong Health Services
Lee Hee Hoon
Assistant Director
378 Alexandra Road
Singapore 159964
(65) 6379 3270
hee_hoon_lee@juronghealt
h.com.sg
Khoo Teck Puat Hospital
William Tay
Executive Chef
90 Yishun Road
Singapore, 762282
(65) 6692 2413
tay.william.th@alexandrah
ealth.com.sg
Khoo Teck Puat Hospital
Gladys Wong
Chief Dietitian
90 Yishun Road
Singapore, 762282
(65) 6602 2417
wong.gladys.hc@alexandr
ahealth.com.sg
20
Kitchen Language
Kelvin Loke
Executive Chef
47 Pekin Street, #02-01 Far
East Square
Singapore 048781
(65) 9385 8335
kelvinloke@kitchenlangua
ge.com.sg
Laguna National Golf and
Country Club
Samson Chan
Executive Chef
11 Laguna Green
Singapore 488047
(65) 9693 1021
[email protected]
Les Amis Group
Raymond Lim
Director, Group Corporate
Office
1 Scotts Road Shaw Centre
#02-14
Singapore 228208
(65) 6733 7741
[email protected].
sg
Manitowoc Foodservice
Asia
Akberali Bin Abdul
Hameed
Business Development
Director
627A Aljunied Road,
Singapore 389842
(65) 9488 6865
[email protected]
Marina Bay Sands Pte Ltd
Tamir Shanel
Vice President, Food &
Beverage
10 Bayfront Avenue
Singapore 018956
(65) 6688 0528
tamir.shanel@marinabaysa
nds.com
McDonald’s Singapore
Pte Ltd
Jeslyn Chia
Supply Chain Consultant
11 King Albert Park #02-00
Singapore 598292
(65) 6460 8867
[email protected]
McDonald’s Singapore
Pte Ltd
Penny Lim
Senior Manager, Supply
Chain
11 King Albert Park #02-00
Singapore 598292
(65) 6460 8865
[email protected]
Ministry Of Food Pte Ltd
Lena Sim
Director
171 Kampong Ampat #0601
Singapore 368330
(65) 6382 3550
[email protected]
om.sg
NOVEMBER 2012
Mount Alvernia Hospital
For Wei Chek
Manager
820 Thomson Road
Singapore 574623
(65) 6347 6220
[email protected]
Preparazzi Pte Ltd
Jeremy Nguee
Business Director
9 Boon Keng Road
#37-164
Singapore 330009
(65) 6220 0629
[email protected]
Nirwana Lestari
Ira Budiman
Deputy Director
Jl. Raya Siliwangi KM 7
Bekasi 17117
(62) 21 820 4054
Ira.budiman@nirwanalesta
ri.com
Purple Sage Group Pte
Ltd
Heng Min Ru
Marketing Executive
No. 5, Harrison Road, #0401
Singapore, 369645
(65) 6396 6990
[email protected]
National University of
Singapore
Jeslin Pang
Senior Manager
26 Canberra Drive #11-14
Singapore 768428
(65) 6516 7090
[email protected]
NUS Saw Swee Hock
School of Public
Health
Dr. An Pan
Assistant Professor
16 Medical Drive
Singapore 117597
(65) 6516 4972
[email protected]
NUS Saw Swee Hock
School of Public
Health
Wendy Tan
Manager,
Communications &
Development
16 Medical Drive
Singapore 117597
(65) 6601 2448
[email protected]
21
Purple Sage Group Pte
Ltd
Tony Seow
Founder
No. 5, Harrison Road, #0401
Singapore, 369645
(65) 6396 6990
[email protected]
RCM Consumer
Marketing
Robin Tan
Business Director
8 Kaki Bukit Road 2
Hex 04-26 Ruby
Warehouse Complex
Singapore 417841
(65) 6747 6987
[email protected]
S.Ishimitsu & Co. Ltd.
Junichi Fujimoto
Importer
6-26-2 Minamiooi,
Shinagawa-ku
Omori Bellport B-7F
Tokyo 140-0013
Japan
(81) 3 6367 9022
[email protected]
SaladStop!
Adrien Stephane
Desbaillets
President
32 Pekin Street 04-01
Singapore 048762
(65) 9297 6250
[email protected]
Shing Kwan (Pte) Ltd
Mildred Tao
Company Director
4 Shenton Way #28-02
SGX Centre 2
Singapore, 068807
(65) 6220 4261
[email protected]
SaladStop!
Katherine Desbaillets
Vice-President
32 Pekin Street 04-01
Singapore 048762
(65) 8299 5806
[email protected]
Singapore General
Hospital
Koay Lan
Senior Manager
Outram Road
Singapore 169608
(65) 6321 4800
[email protected]
Sangla Foods Sdn Bhd
Angeline Lee
Senior Product Manager
Lot 4, Jalan U1/25A
Hicom Glenmarie
Industrial Park
Shah Alam Selangor 40000
Malaysia
(60) 3 5569 2318
[email protected]
om
Angeline Looi
Finance Director
Lot 4, Jalan U1/25A
Hicom Glenmarie
Industrial Park
Malaysia
(60) 3 5569 2318
[email protected]
Ken Siow
MD
Lot 4, Jalan U1/25A
Hicom Glenmarie
Industrial Park
Malaysia
(60) 3 5569 2318
[email protected]
NOVEMBER 2012
Singapore Tourism Board
Sharon Lam
Senior Manager
Tourism Court
1 Orchard Spring Lane
Singapore 247729
(65) 6831 3656
[email protected]
Sharon Liew
Manager, Dining
Tourism Court
Singapore 247729
(65) 6831 3754
[email protected]
Lucas Lim
Manager
Tourism Court
Singapore 247729
(65) 6831 3568
[email protected]
Mok Hui Yin
Assistant Manager, Dining
Tourism Court
Singapore 247729
(65) 9820 8451
[email protected]
22
Ranita Sundramoorthy
Director Attractions,
Dining & Retail
Tourism Court
Singapore 247729
(65) 6736 6622
Ranita_Sundramoorthy@st
b.gov.sg
Subaa V
Assistant Manager Dining
Tourism Court
Singapore 247729
(65) 9181 5377
[email protected]
Smiling Orchid (S) Pte
Ltd
Samat Jaimon
General Manager
Blk 171, Kampong Ampat,
#02-03
KA Food Link
Singapore 120111
(65) 6471 0898
[email protected]
Sodexo
Jonathan Goh
Unit Manager
Perfect Industrial Building
#08-01
1 Genting Link
Singapore 349518
(65) 6772 5020
[email protected]
Sodexo
Lam Mei Peng
Dietitian
Perfect Industrial Building
#08-01
1 Genting Link
Singapore 349518
(65) 6772 5020
[email protected]
Sodexo Malaysia S/B
Suma Nair
Corporate Dietician
Manager
Unit 1101, Level 11, PJ
Tower Amcorp Trade
Centre
18 Jalan Persiaran Barat
Petaling Jaya
Malaysia 46050
(60) 7954 1024
[email protected]
Sodexo Malaysia S/B
Sebestian Tan
Operations Director
Unit 1101, Level 11, PJ
Tower Amcorp Trade
Centre
18 Jalan Persiaran Barat
Petaling Jaya
Malaysia 46050
(60) 01 2236 7466
[email protected]
Sodexo Support Services
(Thailand) Ltd.
Panor Duangchan
Executive Chef
23/52-54 Sorachai
Building 17th Floor
63 Klongtan Nua
Vadhana Bangkok 10110
(66) 2288 2618
[email protected]
Sodexo Thailand
Cheewin Kachendecha
Corporate Chef
372/1 Ladphroud 71
Wangthonglang
Bangkoko, 10310
Thailand
(66) 2 538 4837
[email protected]
m
NOVEMBER 2012
Sodexo Support Services
(Thailand) Ltd.
Tong Ngiam
Operations Director
23/52-54 Sorachai
Building 17th Floor
63 Klongtan Nua
(66) 2714 1661
[email protected]
Sodexo Healthcare
Support Services
(Thailand)
Kansorn Sukhyanga
Operations Director
23/52-54 Sorachai
Building 17th Floor
63 Klongtan Nua
(66) 84387 7957
kansorn.sukhyanga@sode
xo.com
Star Ginger LLC
Tina Freedman
Vice President
400 Ashland Court
Cameron Park, 95682
United States
(1) 510 2258 680
[email protected]
m
Suntec Singapore
International
Lee Yat Meng Alfred
Executive Chef
1 Raffles Boulevard Suntec
City
(65) 9777 3125
alfred.lee@suntecsingapor
e.com
Sustainably Halal
Nora Haron
CEO
252 International
Boulevard 303
Oakland 94606
United States
(0) 5 1092 298 39
[email protected]
Syuhada Food Pte Ltd
Ho Nyi Sing
Manager
Blk 3017 Bedok Nth St. 5
Gourmet East Kitchen
Singapore 486121
(65) 6445 9206
Syuhada.singapore@hotm
ail.com
Tan Tock Seng Hospital
Joyce Tan
Clinical Dietitian
11 Jalan Tan Tock Seng
Singapore 308433
(65) 9770 3642
[email protected]
Temasek Polytechnic
Kalpana Bhaskaran
Section Head
21 Tampines Avenue 1
Singapore 529757
(65) 6780 5355
[email protected]
Temasek Polytechnic
Petrina Lim
Course Manager
Singapore 529757
(65) 6780 6204
[email protected]
Temasek Polytechnic
Desmond Ngoh Chin Jack
Culinary Instructor
Singapore 529757
(65) 6780 6350
[email protected]
23
Temasek Polytechnic
Tan Hsien Wei
Course Manager
Blk 31 Temasek Culinary
Singapore 529757
(65) 6780 5873
[email protected]
The Organic Baker Pte Ltd
Grace Chia
Director
8A Admiralty St, 03-13
Singapore 757437
(65) 9830 8745
Grace.chia@theorganicbaker
.com
The Bakery Depot Pte Ltd
Joanne Wong
Project Manager
1 Kaki Bukit Road 1
Enterprise One #0512/13/14
Singapore 415934
(65) 6922 9700
[email protected]
m
The Soup Spoon Pte Ltd
Anna Lim
Director
22 Lorong 21A Geylang
Prosper Industrial
Building #09-01/02
Singapore 388431
(65) 6749 1161
[email protected]
om
The Bakery Depot Pte Ltd
Cathy Yeap
Business Development
Director
1 Kaki Bukit Road 1
Enterprise One #0512/13/14
Singapore 415934
(65) 6922 9700
[email protected]
The Wok People Pte Ltd
Alfred Chua
Director of Operations
Sime Darby Business
Centre
315 Alexandra Road #0501A
Singapore 159944
(65) 67782810
alfredchua@thewokpeople
.com
The Farrer Park Company
Gilbert Madhavan
Vice President, Hotel
Operations
180 Kitchener Road
#08-08 City Square Mall
Singapore 208539
(65) 6363 3737
gilbertmadhavan@farrerpa
rk.com
NOVEMBER 2012
Wee Nam Kee Hainanese
Chicken Rice & Seafood
Restaurant
Wee Liang Lian
General Manager
275 Thomson Road #01-05
Novena Ville,
Singapore 307645
(65) 6255 6396
[email protected]
Ya Kun International Pte
Ltd
Daniel Lim
Asst General Manager
237 Alexandra Road #0309/10 The Alexcier
Singapore 159929
(65) 6222 4567
[email protected]
YUM! Restaurants
International - Asia
Franchise
Dennis Averry Hipolito
Culinary Manager
17 Kallang Junction
#01-02
Singapore 339274
(65) 62924811
[email protected]
The Wok People Pte Ltd
June Chua
Managing Director
Sime Darby Business
Centre
315 Alexandra Road #0501A
Singapore 159944
(65) 67782810
[email protected]
m
24
PRESENTERS
Azizah Ali
Managing Director
Azizah International
56 Minbu Road, 02-01
Singapore 308185
(65) 9774 5311
[email protected]
Ang Hak Seng
Chief Executive Officer
Health Promotion Board
3 Second Hospital Avenue
Singapore168937
(65) 6435 3532
[email protected]
Vanitha Buthmanaban
Senior Executive
Singapore 168937
(65) 6435 3049
Vanitha_buthmanaban@hpb.
gov.sg
Lilian Cheung
Director of Health Promotion
& Communication
Dept. of Nutrition, Harvard
School of Public Health
665 Huntington Ave.
Boston, 02115
United States
(1) 617 432 1086
[email protected]
Ricky Chew
Managing Director
Fish & Co. Restaurants Pte
Ltd
No. 1 Jalan Kilang Timor
#06-01 Pacific Tech Centre
Singapore 159303
(65) 6224 4480
[email protected]
NOVEMBER 2012
Kee Seng Chia
Professor & Dean
National University of
Singapore
16 Medical Drive
MD3 Level 3
Singapore 117597
(65) 6516 8203
[email protected]
David Eisenberg
Associate Professor of
Medicine,
Harvard School of Public
Health and Samueli Institute
(and CIA)
104 Audubon Drive
Chestnut Hill, MA, 02467
(1) 617 432 1606
[email protected]
d.edu
Goh Wee Ling
Corporate Communications
Manager
Kopitiam Group of
Companies
75 Bukit Timah Road
#04-01 Boon Siew Building
Singapore 120606
(65) 6339 4269
[email protected]
Frank Hu
Professor
Health
665 Huntington Ave
Boston, 02067
(1) 781 793 7813
[email protected]
u
Aun Koh
Executive Director
The Ate Group
19 Carpenter Street #04-01
Singapore 059908
(65) 6592 0558
[email protected]
25
Yen Koh
Executive Chef
Unilever Asia Pte Ltd
20 Pasir Panjang Road,
Mapletree
Business City
#05-22
Singapore 117439
(65) 6643 3623
[email protected]
Malcolm Lee
Chef-owner
Candlenut
331 New Bridge Road #01-03
Dorsett Residences
Singapore 088764
[email protected]
om
Lee Sooi Mee
Dietician/Nutritionist
NutriWorkZ
19 Shelford Rd, #03-28
Singapore 288408
(65) 9724 7521
[email protected]
Annie Ling
Director
#06-00
Singapore 168937
(65) 6435 3539
[email protected]
Willin Low
Executive Chef, Wild Rocket
10A Upper Wilkie Road
Singapore 228119
(65) 6339 9448
[email protected]
Lawrence McFadden
Group Director of Food &
Beverage
Shangri-La International
Hotel Management Ltd
28/F, Kerry Centre
683 King's Road
Quarry Bay, Hong Kong
Hong Kong
(85) 2 2599 3000
[email protected]
Habib Mohamed
Hawker Chef
Yu Hwa Hawker Centre
Stall 01-191, 347 Jurong East
Avenue 1
Singapore 600347
(65) 8183 4374
Alexander Ong
Executive Chef/Managing
Partner
Betelnut Pejiu Wu
115 Cardinal Way
Hercules, 94547
(1) 510 375 2287
[email protected]
Violet Oon
Founder
Violet Oon Consultants
Novena Post Office
PO Box 198
Singapore 913-19
(1) 6255 1037
[email protected]
Mai Pham
Chef/Founder
Star Ginger
601 Munroe Street
Sacramento 95825
(1) 916 486 4891
[email protected]
NOVEMBER 2012
Alex Poon
Hawker Chef
Yuhua Hawker Centre
Stall #01-196
347 Jurong East Avenue 1
Singapore 600347
(65) 9338 1011
Suvir Saran
Chef/Consultant/Writer
American Masala
1189 Chamberlain Mills Road
Salem, NY
(1) 917 859 7160
[email protected]
Pung Lu Tin
Director
Gim Tim Group Restaurant
293 Lorong 6 Toa Payoh #0301
Safra Toa Payoh
Singapore 319387
(65) 9816 9351
[email protected]
Seah Peik Ching
Ag Deputy Director
Singapore Health Promotion
Board
3 Second Hospital Avenue,
Singapore 168937
(65) 6435 3812
[email protected]
Eric Rimm
Assoc. Prof. Epidemiology &
Nutrition
Health
Department of Nutrition
665 Huntington Avenue
Boston 02115
(1) 617 432 1843
[email protected]
Frank Sacks
Professor
Health
Boston 02115
(1) 617 432 1420
[email protected]
Devagi Sanmugam
Culinary Consultant
Epicurean World
816 Yishun Street 81
#04-712
Singapore 760816
(65)6458 0572
[email protected].
sg
26
KF Seetoh
Founder
Makansutra
Block 462 Crawford Lane
#02-63
Singapore 190462
(65) 6438 4038
[email protected]
Milind Sovani
Director/Chef
Hospitality Innovations Pte
Ltd
C-25, Sawanand Society
Sahakar nagar-2
Pune, 411009
India
(65) 8347 7537
[email protected]
Emmanuel Stroobant
Chef/Owner
Emmanuel Stroobant Group
of Restaurants
3 Magazine Road
03-03 Central Mall
Singapore 059570
(65) 6438 7997
emmanuel@emmanuelstroob
ant.com
Tan Su Lyn
Executive Director & CoFounder
The Ate Group
19 Carpenter Street #04-01
Singapore 059908
(65) 6592 0558
[email protected]
Edmund Toh
Executive Chef and Vice
President,
Singapore Chefs Association
Resorts World at Sentosa Pte
Ltd
8 Sentosa Gateway Sentosa
Singapore 98269
(65) 9154 7934
[email protected]
Ken Toong
Executive Director, Auxiliary
Enterprises
University of
Massachusetts669 North
Pleasant Street
Amherst, 01003
(1) 413 545 1504
[email protected]
NOVEMBER 2012
Rob M. Van Dam
Associate Professor
Swee Hock School of Public
Health and Dept. of Medicine,
Yong Loo Lin School of
Medicine, National
University of Singapore
Block MD3 #03-17, 16
Medical Drive, Singapore
117597
(65) 6516 4980
rob_martinus_van_dam@nuh
s.edu.sg
Vernon Vasu
Director, Corporate
Marketing &
Communications Division
Singapore Health Promotion
Board
Singapore 168937
(65) 6435 3593
[email protected]
27
Emorn Wasantwisut
Senior Advisor
Institute of Nutrition,
Mahidol University
Phuttamonthon 4 Road,
Salaya
Phuttamonthon, Nakhon
Pathom 73170
Thailand
(662) 800 2380
[email protected]
Wee Toon Oout
Founder
Wee Nam Kee Hainanese
Chicken Rice Restaurant
275 Thomson Road #01-05
Novena Ville
Singapore 307645
(65) 6255 6396
[email protected]
Walter Willett
Professor and Chair
Health
Boston, 02115
(1) 617 432 4680
[email protected]
SPONSORS
American Soybeans
Association - International
Marketing
Yeong Boon Yee
Technical Director, Human
Nutrition
541 Orchard Rd #11-03
Liat Towers
Singapore 238881
(65) 6737 6233
[email protected]
Colavita SpA
Enrico Colavita
Owner
Via Laurentina km 23
Pomezia (Rome)
Italy 00040
(39) 0874 90245
[email protected]
Colavita SpA
Andrea Colavita
Owner
Via Laurentina km 23
Pomezia (Rome)
Italy 00040
(39) 0874 90246
[email protected]
Colavita USA
John Profaci
President
1 Runyons Lane Edison, NJ
08817 USA
(1) 732 404 8300
[email protected]
Colavita USA
Giovanni Colavita
CEO
1 Runyons Lane Edison
NJ 08817 USA
(1) 732 404 8300
[email protected]
m
NOVEMBER 2012
Colavita USA
Ken Arnone, CMC
Representative Chef
14 Daisy Lane Poughkeepsie,
NY 12603-3204 USA
(1) 845 462 0745
[email protected]
California Table Grape
Commission
Courtney Romano
Consultant
11617 NE 92nd St. Kirkland
WA 98033 USA
(1) 425 889 8817
[email protected]
t
epicure magazine
Cecilia Goh
Executive Director/Publisher
16 Tannery Lane #02-00
Singapore 347778
(65) 6848 6883
[email protected]
Kikkoman Trading Asia Pte
Ltd
Yoshiyuki Ishigaki
Managing Director
290 Orchard Rd #17-08
Singapore 238859
(65) 6235 6022
[email protected]
Raisin Administrative
Committee
Chuah Siew Keat
Manager
48 Toh Guan Road, #02-129
Enterprise Hub
Singapore 608686
(65) 6515 6113
[email protected]
28
Raisin Administrative
Committee
Richard Lieu
Director, Trade Promotions
48 Toh Guan Road, #02-129
Enterprise Hub
Singapore 608686
Shangri-La International
Hotel Management Ltd
Jean Marc Dizerens
Director of Corporate F&B Operations
28/F, Kerry Centre, 683
King's Road Quarry Bay
Hong Kong
(852) 2599 3000
[email protected]
Unilever Singapore Private
Limited
Rachel Lam
Key Account Manager
20 Pasir Panjang Road
East Tower #04-22 Mapletree
Business City Singapore
117439
(65) 9796 5028
[email protected]
Unilever Singapore Private
Limited
Charlie Tan
National Sales Manager
20 Pasir Panjang Road
East Tower #04-22
Mapletree Business City
Singapore 117439
(65) 9183 3000
[email protected]
USA Poultry & Egg Export
Council
Margaret Say
Regional Director
541 Orchard Road
#15-04 Liat Towers
Singapore 238881
(65) 6737 1726
[email protected]
Vitamix
Jodi Berg
President
8615 Usher Rd. Olmsted Falls
OH 44138 USA
(1) 440 782 2353
[email protected]
NOVEMBER 2012
Vitamix
Karen Haefling
VP Marketing
OH 44138 USA
(1) 440 782 2353
[email protected]
Vitamix
Lisa Klein
VP Commercial Sales
OH 44138 USA
(1) 440 782 2353
[email protected]
Vitamix
Andrew Weinstein
Regional Sales Manager
OH 44138 USA
(1) 440 782 2353
[email protected]
29
CIA FACULTY AND STAFF
The Culinary Institute of
America at Greystone
2555 Main St.
St. Helena, CA 94574
Christina Adamson
Senior Director of Operations
& Finance
Strategic Initiatives
707-967-2369
[email protected]
Bill Briwa
Chef Instructor
707-967-2409
[email protected]
Greg Drescher
Vice President, Strategy
Initiatives & Industry
Leadership
916-416-6476
[email protected]
NOVEMBER 2012
Eve Felder
Managing Director, CIA
Singapore
Block 31
Temasek Polytechnic
Singapore 529757
+65 6780 6382
[email protected]
Dr. Victor A.L. Gielisse,
CMC, CHE
Vice President of
Advancement & Business
Development
1946 Campus Drive
Hyde Park, NY 12538
845-451-1294
[email protected]
Cathy Jörin, MBA
Director of Special Projects
and Planning, Strategic
Initiatives
707-537-7742
[email protected]
30
Robert Jörin
Team Leader, Baking &
Pastry
707-967-2411
[email protected]
Amy Myrdal Miller, MS, RD
Director of Programs and
Culinary Nutrition, Strategic
Initiatives
916-564-8086
[email protected]
Shara Orem
Director, Sponsorship
Planning & Outreach,
Strategic Initiatives
707-967-2439
[email protected]
Scott Samuel
Chef Instructor/Conference
Chef
707-967-2438
[email protected]
PRESENTER, GUEST CHEF,
MODERATOR, AND
PANELIST BIOGRAPHIES
AZIZA ALI is currently the Managing Director of Aziza International. Aziza is one of the
pioneers of the restaurant scene in Singapore. In 1978, she started what was then the first Malay
upscale restaurant in the city on Emerald Hill. With dedication and perseverance, she managed
it for 25 years winning numerous restaurant, culinary and tourism awards. Besides managing
her food consultancy, Aziza is also a chef, author, special event organizer and 'food and kitchen'
fine artist. (Singapore)
ANG HAK SENG is the CEO of the Singapore Health Promotion Board (HPB) where he oversees
national health promotion and prevention policies to tackle challenges such as obesity and
promote mental wellbeing. He is leading the effort to create a ground-up health movement to
bring about sustained healthy lifestyle behavioral changes, by enhancing HPB’s capabilities in
engaging the 3Ps (people, public, and private sectors). Under his leadership, HPB was recently
awarded the 2012 Public Service Best Practices Award for Stakeholder Engagement. Mr. Ang
has a Master of Business Studies from Massey University and a Master of Science in
Management of Technology from Massachusetts Institute of Technology. He has also attended
the Advanced Management Program at Harvard Business School and is a Chartered
Accountant. (Singapore)
BILL BRIWA, CEC, CHE, ’80, is a Chef-Instructor at The Culinary Institute of America at
Greystone (CIA). Bill graduated top of his class at the CIA in 1980 and was the recipient of the
Keating Award having been voted most likely to succeed by his peers. He has worked in a
variety of culinary positions in Northern California, including the French Laundry, the Sugar
House Bakery, and Domaine Chandon, and has held the position of executive chef at the CIA's
Wine Spectator Greystone Restaurant, the Hess Collection Winery, and his own bistro, Palmers
Cafe. As the culinary chair of the Napa Valley Wine Auction in 2003 he helped raise more than
$8 million for local charities and has been an active supporter of the local farmers market,
having served on the board of directors for three years. Bill has traveled to study and teach
cooking in Greece, Sicily, Tunisia, Mexico, China, and across the United States. His writing on
food and wine has appeared in Sunset magazine, the trade journal Flavor and the Menu, and Fine
Cooking. (Napa, CA)
VANITHA BUTHMANABAN is a Senior Executive with the Youth Health Programme
Development 1 (YHPD1) Department in Health Promotion Board (HPB). The department works
with key stakeholders for the development and implementation of health promotion strategies,
policies and programmes for children and youth in the areas of nutrition, physical activity and
obesity prevention. Prior to joining HPB, Vanitha has worked in the clinical setting as a
dietitian, dealing primarily in paediatrics. She also has experience in teaching, having lectured
in nutrition at a tertiary level. (Singapore)
NOVEMBER 2012
31
LILIAN CHEUNG, SCD, RD, is a Lecturer, the Director of Health Promotion and Communication,
and the Editorial Director of the Nutrition Source website (www.thenutritionsource.org) at the
Harvard School of Public Health’s Department of Nutrition. Her work focuses on the
translation of science-based recommendations into public health communications and
programs, to promote healthy lifestyles for chronic disease prevention and control. She is the
co-principal investigator and co-author of Eat Well & Keep Moving (2001, 2007), a widely
disseminated school-based nutrition and physical activity program for upper elementary school
children and Co-Investigator at the CDC Harvard Prevention Research Center on Nutrition and
Physical Activity. She also co-edited Child Health, Nutrition and Physical Activity (1995) with the
late Surgeon General Dr. Julius Richmond, and she co-authored Be Healthy! It’s A Girl Thing:
Food, Fitness and Feeling Great! (2003, 2010), a book written for adolescent girls. Her latest book is
Savor: Mindful Eating, Mindful Life co-authored with Zen master, Thich Nhat Hanh which has
already been acquired for translation in 15 countries. (Boston, MA)
RICKY CHEW is the Managing Director of the Fish & Co. Group and the man behind the brand
name of the reputable chain of fish restaurants, Fish & Co. Known for his keen entrepreneurial
spirit, Ricky embarked on his journey of vision and passion for the food and service business in
December 1998. Under his leadership, Fish & Co. has seen an impressive growth both in
Singapore and overseas, namely Malaysia, the Middle East, the Philippines, Indonesia and
Hong Kong. The business is franchised in Malaysia, Indonesia, Dubai, the Philippines,
Bangladesh and Cambodia. In April 2002, he started Oceana Seafood Pte Ltd - a subsidiary
company. Oceana Seafood is the trading arm of the Group, which handles all procurement of
fish and seafood items. This strategic development puts in place a synergistic business
integration for the Group. Fish & Co. Express opened in October 2008. It is a fast casual
restaurant, offering a wide selection of seafood choices at value prices. F.I.S.H., a new venture
that dishes out a variety of meat selections in addition to the familiar fish and seafood choices,
opened in April 2009. Sweet Spring, another innovative concept, is dedicated to desserts, iceblends and all time fare dim sum and welcomed its first customers in June 2009. (Singapore)
KEE SENG CHIA, MD, is Professor and Dean, Saw Swee Hock School of Public Health, National
University of Singapore and Director, Centre for Molecular Epidemiology. He is also an
Adjunct Professor of Epidemiology at the Karolinska Institute, Sweden. Dr. Chia started his
professional career as an occupational medicine specialist; he is currently a member of the
Workplace Safety and Health Council of Singapore. His current research focus is in the
molecular epidemiology of chronic diseases (i.e., cancer, cardiovascular disease, myopia, and
diabetes mellitus) and the translation of these findings to preventive measures at the population
level. In the last five years, Dr. Chia has set up the Singapore Consortium of Cohort Studies for
translational research to elucidate gene-environment interactions in disease causation,
prevention and therapy. (Singapore)
GREG DRESCHER is Vice President of Strategic Initiatives & Industry Leadership at The
Culinary Institute of America where he oversees the college’s leadership initiatives for the
foodservice industry, including conferences, leadership retreats, menu research & development,
new media, and international studies. He is the creator of the college’s influential Worlds of
Flavor® International Conference & Festival (now in its 14th year), the annual Worlds of Healthy
Flavors Leadership Retreat presented in partnership with the Harvard School of Public Health,
and other CIA “think tank” initiatives. In 2005, Greg was inducted into the James Beard
Foundation’s Who’s Who of Food & Beverage in America, in 2006 was honored with Food Arts
NOVEMBER 2012
32
magazine’s Silver Spoon Award, and in 2007 and 2009 shared a second and third James Beard
Award for his work in developing the CIA’s Savoring the Best of World Flavors DVD and webcast
series, filmed on location in food cultures around the world. In 2008, he was appointed by the
President of the National Academy of Sciences’ Institute of Medicine to its Committee on
Strategies to Reduce Sodium Intake. Greg travels widely around the world to track flavors,
culinary traditions, and inspiration for healthy eating. A 2008 profile in Bon Appetit magazine
dubbed him the “Flavor Hunter.” (Napa Valley, CA)
DAVID M. EISENBERG, MD, is the Bernard Osher Distinguished Associate Professor of Medicine
at Harvard Medical School and Associate Professor of Nutrition at the Harvard School of Public
Health. From 2000-2010, Dr. Eisenberg served as the founding Director of the Osher Research
Center at Harvard Medical School and the founding Chief of the Division for Research and
Education in Complementary and Integrative Medical Therapies. He simultaneously served as
the Director of the Program in Integrative Medicine at the Brigham & Women’s Hospital. His
current educational and research interests include: (1) studies to assess the safety, clinical, and
cost effectiveness of complementary and integrative medical therapies; (2) the systematic
evaluation of herbal medicines using state of the science technologies; and (3) novel multidisciplinary strategies to optimize lifestyle and self-care behaviors (e.g., diet, exercise and stress
management) to prevent, treat and manage common medical conditions. Dr. Eisenberg is a
graduate of Harvard College and Harvard Medical School. He completed his fellowship
training in general internal medicine and primary care and is Board Certified in Internal
Medicine. In 1979, under the auspices of the National Academy of Sciences, Dr. Eisenberg
served as the first U.S. medical exchange student to the People’s Republic of China. In 1993, he
was the medical advisor to the PBS Series, “Healing and the Mind” with Bill Moyers. Dr.
Eisenberg has served as an advisor to the National Institutes of Health, the Food and Drug
Administration, and the Federation of State Medical Boards with regard to complementary,
alternative and integrative medicine research, education, and policy. From 2003-2005 Dr.
Eisenberg served on a National Academy of Sciences Committee responsible for the Institute of
Medicine Report entitled, “The Use of Complementary and Alternative Medicine by the
American Public.” Dr. Eisenberg has authored numerous scientific articles involving
complementary and integrative medical therapies and continues to pursue research,
educational and clinical programs relating to integrative and lifestyle medicine. As the son,
grandson, and great grandson of professional bakers, Dr. Eisenberg aspires to bring together the
culinary and medical communities to enhance comprehensive health care for everyone. (Boston,
MA)
GOH WEE LING is the Corporate Communications Manager with Kopitiam Group of Companies
where she directs the communications, advertising and promotions for the organization. She
holds a degree in Bachelor of Business (Marketing), a Diploma in Public Relations and Mass
communications, and a Neuro Linguistics Programming (NLP) Practitioner Certificate. Armed
with extensive experience in communications and strategic marketing, Wee Ling believes in
keeping information jargon-free for the masses to understand. (Singapore)
FRANK HU, MD, PHD, is Professor of Nutrition and Epidemiology and co-director of the
program in obesity epidemiology and prevention at the Harvard School of Public Health and
professor of medicine at the Harvard Medical School and Brigham and Women’s Hospital,
Boston. He is the principal investigator of the diabetes component of the Nurses’ Health Study.
After obtaining his medical training in China, Dr. Hu received his PhD in epidemiology in
NOVEMBER 2012
33
Chicago and completed a postdoctoral fellowship in nutritional epidemiology at Harvard. Over
the past decade, Dr. Hu’s research group has conducted detailed examinations of the
associations between dietary and lifestyle factors (including sugar-sweetened beverages,
moderate-intensity physical activity, sedentary behaviors, and short sleep duration) and risk of
obesity, diabetes, and cardiovascular disease. These findings have contributed to current public
health recommendations for chronic disease prevention. Dr. Hu is collaborating with
researchers from China and India in diabetes epidemiologic and intervention studies. His
efforts have brought attention to the growing epidemics of obesity and diabetes and have
influenced global public health strategies. Dr. Hu has published more than 400 original papers
and reviews. He serves on the editorial board of Diabetes Care and on the Expert Panel on
Obesity Treatment and Prevention Guidelines of the NIH. He is the author of the textbook
Obesity Epidemiology (Oxford University Press, 2008). Dr. Hu received the Kelly West Award for
Outstanding Achievement in Diabetes Epidemiology by the American Diabetes Association in
2010. (Boston, MA)
ROBERT JÖRIN, CMB, CEPC, CCE, CHE, is Team Leader, Baking and Pastry Arts Degree
Programs and Baking Instructor at The Culinary Institute of America at Greystone
(CIA). Robert brings experience as both owner and pastry chef of a highly successful bakery in
Northern California and credentials as a culinary and hospitality educator in the baking and
pastry arts to his role as the team leader of the Baking and Pastry Arts Degree Program and
baking and pastry instructor at The Culinary Institute of America at Greystone. Robert joined
the Institute in 1996 and was part of the three-member Team USA that won the prestigious
Coupe du Monde de la Boulangerie in February 1999, which was widely covered by the
international media. Since then he has been a judge at various major baking and pastry
competitions, including the Bread Bakers Guild’s national baking competitions to select the U.S.
Baking Team for the 2005 and 2008 Coupe du Monde de la Boulangerie in Paris. Robert is a
leading contributor to The Culinary Institute of America’s international studies programs,
having taught baking classes in Japan, Vietnam, Thailand and China, as well as having
instructed numerous Asian professional baking delegations to the CIA’s California campus.
From 1990 until 1996 Robert operated the Upscale Downtown Bakery (Petaluma, CA), while
teaching in the pastry program at Santa Rosa Junior College, in Santa Rosa, CA. From 1983
until 1990, Robert was lead chef and pastry chef instructor at the California Culinary Academy
in San Francisco. He completed an apprenticeship as baker and pastry chef in his native
Switzerland in 1972, after which he held various pastry chef positions around the world,
including the bakery in Davos, Switzerland, which has been in his family for over 60 years.
Robert is certified by the American Culinary Federation as an Executive Pastry Chef and
Certified Culinary Educator. He is also a Certified Master Baker and a Certified Hospitality
Educator. (Napa Valley, CA)
AMY KHOR, is Minister of State for Health in Singapore. Dr Khor holds concurrent
appointments as Minister of State for Manpower, Mayor of South West District, Chairman for
REACH (the Government’s feedback unit) and Member of Parliament. She was previously
appointed Senior Parliamentary Secretary for the Ministry of the Environment and Water
Resources (MEWR) in May 2006 and was promoted to Minister of State for MEWR in
November 2010. She chairs the Women’s Health Committee, a taskforce made up of individuals
across the people, public and private sectors. The Committee examines women’s health issues
and helps to propose strategies for implementation by the Health Promotion Board (HPB).
Under her leadership, the HPB launched a Women’s Health Booklet in September 2012. The
NOVEMBER 2012
34
booklet, available in both hard and soft copy, provides bite-sized health tips and helps women
to chart their milestones such as health screenings. In addition, Dr Khor has been appointed as
HPB’s Chief Health Ambassador and her duties include actively reaching out to the community
on health promotion efforts. She believes strongly in walking the talk. Despite juggling roles as
a wife, mother and a career woman with a busy schedule, she maintains a balanced diet, goes
for health screenings, and leads an active lifestyle by exercising regularly. Dr Khor also sits on
the Ministerial Committee on Ageing that looks into addressing the issues arising from the
rapidly ageing population. She holds a PhD in Land Management from the University
of Reading, UK. (Singapore)
GEOK LIN KHOR, is currently Professor at the Department of Nutrition & Dietetics, Faculty of
Medicine and Health of the International Medical University, Malaysia. Prior to her current
position, she was Professor of Community Nutrition at the Department of Community
Nutrition, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia. Prof Khor
is a founding member of the Nutrition Society of Malaysia and member of the Technical
Working Group on National Nutrition Policy, Ministry of Health Malaysia. Prof Khor chairs the
Technical Working Group for Training of the National Plan of Action for Nutrition of Malaysia,
Ministry of Health Malaysia. She also serves as an external consultant for the SEAMEO
Regional Center for Food and Nutrition, Indonesia and is the editor of the Malaysian Journal of
Nutrition. (Kuala Lumpur, Malaysia)
AUN KOH is an Executive Director and Co-Founder of The Ate Group. He was a magazine
editor whose experience comes from working at some of the top publications in New York,
Paris, Hong Kong and Singapore. Between 1999 and 2002, he ran East, Asia's only regional
lifestyle monthly; it was called “Asia’s hippest magazine” by Asiaweek and “an Asian Vanity
Fair” by Fortune. Aun also set up a local shopping magazine, simply called Shopping!, which
won a Gold Medal for Best in Design at Publish Asia 2002, and also later a high-end luxury
fashion magazine called Lookbook. Aun was also previously a Director with a Singapore
government statutory board. (Singapore)
YEN KOH is the Regional Executive Chef for Unilever Food Solutions Singapore and Southeast
Asia. He leads the team of chefs at Unilever Food Solutions in culinary training and R&D as
well as developing innovative ideas combining food technology food science and culinary
expertise. Yen also captained the Singapore National Culinary Team to victory and two gold
medals at the Expogast Culinary World Cup 2010 in Luxembourg. (Singapore)
MALCOLM LEE is the Chef-owner of The Candlenut, a modern Peranakan restaurant in
Singapore. Malcolm found his calling in the kitchen through experiences working in the U.S.
and operating Frujch, a café and bar, as an undergraduate at the Singapore Management
University (SMU). After becoming the first Singaporean recipient of the Miele Guide
Scholarship, Malcolm attended the At-Sunrice Global Chef Academy. Today Malcolm serves
authentic Peranakan cuisine with a twist; he uses refined and modern techniques such as sous
vide cooking. The Candlenut Kitchen’s menu reflects Malcolm’s simple yet refined cooking style
with focus on flavor and execution. As a small and young restaurant, The Candlenut Kitchen
has gained significant coverage in the local media, and received publicity in overseas
publications in Hong Kong and London. (Singapore)
NOVEMBER 2012
35
LEOW SOOI MEE, RD, is a qualified nutritionist with vast experience in dietetics and culinary
nutrition. With years of practical experience as a clinical and culinary dietitian in Singapore and
Overseas’ hospitals; a corporate 2nd chef in Australia; chef – owners of two cafes and more than
ten years as a programme manager in Health Promotion Board. Sooi Mee utilizes her
experiences to develop, implement and promote various healthy eating programmes for
restaurants, caterers, workplaces, hawker centers and schools settings in Singapore. Currently,
Sooi Mee provides training and consultancy in culinary nutrition and dietetic services, which
include disease prevention and management programmes; healthy recipe development;
nutritious and interesting menu planning for major Government events; and collaborations
with Food & Beverages providers including prominent chefs. Sooi Mee is a member of the
Dietitians Association of Australia; the Singapore Nutrition & Dietetics Association and
Singapore Chefs’ Association; and certified ACTA approved trainer & assessor. Her academic
qualifications include a Bachelor of Home Science from the University of Otago, New Zealand;
Certificate in Hospitality in Kitchen Operations from TAFE NSW, Australia and Hotel &
Restaurant Pastry Post-Trade, TAFE NSW from Australia. (Singapore)
ANNIE LING is the Director of the Adult Health Division at the Health Promotion Board. She is
responsible for policy development and programme management related to the four pillars of
healthy lifestyle promotion i.e. nutrition, physical activity, mental health and substance abuse
prevention and control. Annie is also a public health nutritionist by training. She is the main
driver to the formulation of national dietary and nutrient standards, development of food and
nutrient information systems and national strategies to promote healthy eating. She is also
instrumental to the setting up of the Centre of Excellence for Nutrition at the Health Promotion
Board whose mandate is to go from health into economic space by making a business case for
healthier foods (through whole-of-government engagement and industry collaborations) to
promote availability in the food supply. Prior to the current portfolio, Annie was Director of the
Research and Strategic Planning Division of the Health Promotion Board where she drove
research, evaluation and surveillance activities in HPB. (Singapore)
WILLIN LOW is the Executive Chef of Wild Rocket. Lawyer-turned-chef-owner of Wild Rocket
and international culinary star, Willin Low is credited with popularizing the Mod Sin
movement and was singled out by fellow contemporary chefs as one of the 100 emerging
culinary stars in the book “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs”.
Willin also runs Wild Oats and Relish, a gastrobar and casual dining bistro in Singapore.
(Singapore)
LAWRENCE MCFADDEN joined the Shangri-La Group as Group Director of Food & Beverage in
October 2011 Prior to taking up this position, he was the Vice President, Food & Beverage of
MGM Grand Hotel & Casino, Las Vegas. He began his career in the food and beverage industry
as a chef in 1986, working his way up to executive chef and serving in that capacity for more
than 15 years with a luxury hotel group. Lawrence McFadden graduated with a Doctor of
Culinary Arts degree from Johnson & Wales University and has received many awards for his
culinary expertise and in 2004, he was named in the “Who’s Who of American Culinary
Leadership” for the National Restaurant Association. (Singapore)
AMY MYRDAL MILLER, MS, RD, is the Director of Programs and Culinary Nutrition at The
Culinary Institute of America (CIA) at Greystone. A registered dietitian with a master’s degree
in nutrition communication from Tufts University School of Nutrition Science and Policy, Amy
NOVEMBER 2012
36
has focused her career on promoting the health, flavor, and culinary benefits of whole foods. An
invited presenter at state, national, and international conferences, Amy is also frequently
interviewed by national print and online media outlets. Prior to joining the CIA, Amy led
domestic marketing and health research efforts for the California Walnut Commission, directed
nutrition education and nutrition marketing programs for Dole Food Company, and conducted
cardiovascular research studies at the Rippe Lifestyle Institute in Shrewsbury, Massachusetts.
Amy serves on the Northarvest Bean Growers Association Nutrition Editorial Board, the Farm
Foundation “Dialogue Project” National Steering Committee, and the Academy of Nutrition
and Dietetics (formerly the American Dietetic Association) Research Committee. She is also the
immediate past-chair of the Food & Culinary Professionals Practice Group of ADA, the coauthor of The Healthy Heart Cookbook for Dummies, and the executive editor of the Dole 5 A Day
Kids Cookbook. (Sacramento, CA)
HABIB MOHAMED operates and runs the Mohd Niyaas Muslim Food stall at Yuhua Hawker
Centre, the first open-air food centre in Singapore to offer healthier options. He offers a
selection of food that draws inspiration from Malay and Indian cuisine. Habib took over the
family business from his father in 1990, developing his culinary instincts from his younger days
where he often helped out at the stall after school. Habib is a strong supporter of the Singapore
Health Promotion Board’s Healthier Hawker Programme when it launched and readily
modified his recipes with healthier substitutions and lower fat and sodium content. His menu is
a true reflection of his personal beliefs of providing healthier food for the nation. (Singapore)
ALEXANDER ONG is the Chef and Managing Partner of Betelnut Pejiu Wu in San Francisco. Born
and raised in Malaysia, Alexander apprenticed at the Shangri La Hotel in Kuala Lumpur for
four years before moving to the United States. Recruited by the Ritz-Carlton Buckhead in
Georgia, he traveled throughout the U.S. working on assignments for the company. In 1995
Alexander moved to San Francisco, where he worked with Chef Jeremiah Tower at Stars for
three years. Though he was trained in classical French cooking, he decided to return to his
Asian roots and opened Le Colonial’s kitchen and then Xanadu in Berkeley, where in 2000 he
was named a “Rising Star Chef” by the San Francisco Chronicle. Alexander serves on the
Advisory Board for Asia Society of Northern California. (San Francisco, CA)
VIOLET OON is the Founder of Violet Oon Consultants. One of Singapore’s leading food gurus,
Violet is known as much for her cooking as for her opinions on food. Violet is considered a
leading authority on Asian cuisine with a specialty in Peranakan cuisine. Her reputation as a
chef and food specialist spans the international arena and she often represents Singapore as a
food ambassador abroad. Violet is also a cookbook author and F&B consultant. In July 2012,
Violet, with her 2 children and partners – Su-Lyn Tay and Yiming Tay – launched Violet Oon’s
Kitchen, a critically acclaimed Singapore bistro serving both Nyonya food and an array of
beloved dishes from her life in food. (Singapore)
MAI PHAM is the Chef/Owner of Lemon Grass Restaurant and Lemon Grass Asian Grill and
Noodle Bar in Sacramento, and at the Sacramento International Airport—the first VietnameseThai concept located inside a U.S. airport. She is the author of Pleasures of the Vietnamese Table,
The Best of Vietnamese and Thai Cooking, and The Flavors of Asia. A food columnist for the San
Francisco Chronicle and host of the Food Network special My Country, My Kitchen: Vietnam, Mai
is the winner of the IACP Bert Greene Award for distinguished journalism. She is the creator of
Lemon Grass Kitchen, a line of Asian soups and sauces for foodservice. Her new retail
NOVEMBER 2012
37
collection was recently launched at Whole Foods and other grocery chains. In early 2011 Mai
opened Star Ginger in Sacramento and on the UC Berkeley campus. Mai is a member of The
Culinary Institute of America’s Asian Cuisines Advisory Council. (Sacramento, CA)
ALEX POON operates and runs his own stall at Yuhua Hawker Centre, the first open-air food
centre in Singapore to offer healthier options. Formerly a production manager, the self-taught
Chef picked up his culinary skills by learning from his culinary-trained friends and improved
his dishes through frequent feedback from his customers. His version of a healthier Hainanese
Chicken Rice – what some consider as Singapore’s national dish – is served with skinless
chicken breast, and rice cooked with vegetable oil instead of the traditional way with chicken fat.
(Singapore)
PUNG LU TIN is currently the Director of Gim Group Restaurant and derives satisfaction from
creating new recipes that excite diners while enhancing their appetite and health. He has more
than 30 year of experience as a Chinese Cuisine Chef in various hotels and restaurants. As a
Chef who has successfully led numerous teams in culinary competitions of the prestigious
World Championship, he is now a familiar figure, sitting on a panel of judges in numerous
culinary events. As advisor for Society of Chinese Cuisine Chefs and Culinary consultant for
Restaurant Association Singapore, he is dedicated to the development of the Singapore Chinese
Cuisine. It is something that he is particularly proud of and he constantly seeks to inspire his
peers to create new recipes to improve the standard of Chinese Cuisine. He was the leader of
the Singapore Famous Chefs Fraternity and had since received awards and accolades such as
the Singapore Media Corp Gourmet Hunt Honour Award (Best Chef) 2004, Hon President
Award of Les Amis D’Escoffies Society and China Golden Chef Award in 2005 and The
International Master Chef of Chinese Cuisine Award of World Association of Chinese Cuisine
in 2006. He was also Vice President of The International Exchange Association of Renowned
Chinese Cuisine Chefs in 2009. Despite the many achievements received, Lu Tin maintains an
unassuming approach to food. The recipes featured here are typical of his “straightforward”
style, simple and healthful that suit the local taste peppered with a distinctive aroma.
(Singapore)
ERIC RIMM, SCD, is the Director of the program in cardiovascular epidemiology at the Harvard
School of Public Health and an Associate Professor of epidemiology and nutrition at the
Harvard School of Public Health and at the Channing Laboratory at the Harvard Medical
School. His main research interests include the study of diet and other lifestyle characteristics in
relation to the risk of obesity, diabetes, heart disease and stroke. With grants from the National
Institute of Health and the American Heart Association, Dr. Rimm has an active research
program in the study of diet and alcohol in relation to chronic disease and the blood markers
that may mediate these associations. Most recently he has expanded his work to identify genetic
factors that may predispose individuals to higher risk of chronic disease based on their usual
diet and exercise habits. He has more than 300 peer reviewed publications, has served on
national nutritional advisory committees, and he is an associate editor for the American Journal
of Clinical Nutrition, the leading scientific journal in nutrition. (Boston, MA)
FRANK M. SACKS, MD, is Professor of Cardiovascular Disease Prevention in the Department of
Nutrition at Harvard School of Public Health. He is also a senior attending physician at
Brigham and Women’s Hospital, and a professor of medicine at Harvard Medical School. He is
involved in research and public policy in nutrition, cholesterol disorders, hypertension, and
NOVEMBER 2012
38
cardiovascular disease. His research program is a combination of laboratory research on human
lipoprotein metabolism, and clinical trials in nutrition and cardiovascular disease. Dr Sacks is
chair of the Steering Committee for the recently completed Pounds Lost trial, a two-center
NHLBI-sponsored trial that compared the effect of diets for weight loss that differed in content
of carbohydrate, fat or protein. Dr. Sacks is also chair of the ongoing Omni-Carb trial, a twocenter NHLBI-sponsored controlled feeding study using the model of the DASH trials that is
studying the effect of type and amount of carbohydrate on insulin sensitivity, lipoprotein
metabolism, and risk factors for diabetes and cardiovascular disease. Dr. Sacks has 160
publications of original research, and more than 60 reviews, editorials, and book chapters. Dr.
Sacks is active in national and international committees and conferences in nutrition and health
guidelines. He has chaired the American Heart Association (AHA) Nutrition Committee, the
policy making group for nutrition at the AHA. He is also a member of the new NHLBI Clinical
Guidelines for Cardiovascular Risk Reduction First Expert Panel. (Boston, MA)
DEVAGI SANUMGAM is the Owner of Epicurean World, a culinary services providing company
based in Singapore and one of Singapore's most dynamic and talented food personalities.
Known widely as the 'Spice Queen' of Singapore, the cookbook author has 19 cookbooks under
her belt. Besides conducting numerous workshops and master classes, creating menus,
developing and standardizing recipes, Devagi also guides clients on detailed food product
specifications, ingredient amounts, portion sizes, detailed production methods and procedures
to ensure test kitchen consistency. She has worked with over 150 food and beverage related
clients in the last few years. She travels widely to many countries on invitation to share her
Asian cuisine expertise and has appeared on TV cooking programs in the UK, Australia,
Malaysia, US, Europe, India, Japan and Hong Kong. Currently she is working on a project in the
Middle East. Visit: www.epicureanworld.com.sg (Singapore)
SUVIR SARAN is a Chef, Consultant, and Author of three widely acclaimed cookbooks: Masala
Farm: Stories and Recipes from An Uncommon Life in the Country; American Masala: 125 New Classics
from My Home Kitchen; and Indian Home Cooking: A Fresh Introduction to Indian Food, with More
Than 150 Recipes. He is currently working on his next book on Indian cuisine. Suvir established
new standards for Indian food in America when he teamed up with tandoor master Hemant
Mathur to create the authentic flavors of Indian home cooking at Dévi restaurant in New York
City, the only Indian restaurant in the U.S. to have ever earned a Michelin star. Suvir teaches all
over the U.S. and beyond, but when he is not traveling, he works on his 68-acre farm in upstate
New York. He also serves as chairman of Asian culinary studies for The Culinary Institute of
America’s World Cuisines Council. (New York, NY)
SEAH PEIK CHING is the Acting Deputy Director at the Centre of Excellence for Nutrition of
Singapore Health Promotion Board. She holds an honours degree in Nutrition and has 10 years
of experience in nutrition and health promotion. Her current roles include formulating national
nutrition policies and strategizing programmes to promote the availability of healthier food in
various settings. In her course of work, she works closely with the food industries, F&B sectors
and other public agencies to create a conducive environment for healthy eating. She is also
involved in public education to impart skills on healthy eating among the public. Peik Ching is
also a WHO Technical Advisor in Obesity Prevention to share her experience in promotion of
healthy eating. (Singapore)
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KF SEETOH is the Founder of Makansutra, a company dedicated to the celebration of Asian
food, culture, and lifestyles. A former photojournalist, he publishes the Makansutra Asian food
guides, has his own Makansutra television series, runs Singapore-style food courts in Singapore
and the Philippines, delivers mobile content, and consults on food business. Seetoh’s works
have been featured by numerous international media like CNN, BBC, CNBC, The New York
Times, and The New Yorker. In 2008 he was honored by the Singapore Tourism Board, through
the country’s president, with a special recognition award for his work in promoting Asian food
and culture. The late Johnny Apple of The New York Times called him “the food maven,” and the
Asian Wall Street Journal says, “the best way to eat in Singapore is to buy Makansutra.” Seetoh’s
latest culinary venture is the 15,000-square-foot Makansutra Asian Food Village in Manila,
Philippines. It is a 13-station, open-kitchen, performance-chef food court offering cookedbefore-your-eyes Southeast Asian flavors. All its chefs are trained by Seetoh and his team.
(Singapore)
MILIND SOVANI is the Director/Chef of Hospitality Innovations Pte Ltd. Described by the
Michelin Green Guide as one of the four culinary trailblazers of Singapore, Milind has 25 years of
experience, including appearing on international television shows, writing a cookbook, serving
as chef for two prime ministers of India, and extolling the culinary and health benefits of Indian
cuisine around the world. Over his last eight years working in Malaysia, Milind has been
honored with such prestigious titles as “Best Asian Chef,” “Chef of the Year,” and numerous
others. (Singapore)
EMMANUEL STROOBANT is the Chef/Owner of the Emmanuel Stroobant Group of Restaurants,
which includes casual to fine dining establishments. Emmanuel began his culinary journey at
the tender age of 16, and developed his culinary instincts over the years, training at some of the
very best restaurants in Belgium, including three-Michelin-starred establishments. At 23, he
opened his first restaurant in his hometown, Liege, Belgium, which became an overnight
success. Ever on the lookout for a challenge and an adventure, Emmanuel travelled around the
world, culminating in a life-changing decision to come to Asia – he chose to make Singapore his
new home. Saint Pierre, Emmanuel’s flagship restaurant serving modern French cuisine, has
garnered a string of accolades since it opened in 2000. These include Wine and Dine’s ‘Best New
Restaurant 2002’ and ‘Most Innovative Menu 2002, 2004 and 2007’, as well as World Gourmet
Summit’s Awards of Excellence in ‘Best New Restaurant 2002 and 2003’, ‘Chef of the Year 2002
and 2006’ and ‘Restaurant of the Year 2007’. In 2008, Saint Pierre became a member of Relais &
Châteaux.
TAN SU LYN is an Executive Director and Co-founder of The Ate Group and was one of
Singapore's most respected magazine editors prior to setting up Ate in 2006. Su-Lyn has
covered celebrity lifestyle, luxury travel, and food through her career. She is most well-known
for her revamp of Wine & Dine magazine in 2003, which resulted in the magazine winning the
IFRA Asia Gold Medal for Design that year. She has also edited and/or written several
cookbooks, including Passion & Inspiration for Justin Quek; New Shanghai Cuisine by Jereme
Leung; Wine Dinners by NK and Melina Yong; Inside the Southeast Asian Kitchen, a
commission by ASEAN; Heritage Feasts, a commission by Miele; and the Lonely Planet World
Food Guide to Malaysia and Singapore. (Singapore)
EDMUND TOH is the Executive Chef of Resorts World Sentosa. He is responsible for more than
30 kitchens across the Casino, four hotels with 1,350 rooms and the production kitchens,
NOVEMBER 2012
40
ensuring that the resort delivers world-class food day after day. Previously from Suntec
Singapore International Convention & Exhibition Centre where he headed a team of 63 full-time
chefs, Edmund operated the largest banquet kitchen in Singapore that catered to 10,000 guests
at any one time. Garnering over 30 years of experience helming dining establishments at Westin
Hotel and Ritz Carlton Hotel in Singapore, as well as Ritz Carlton hotels in Egypt and Shanghai,
Edmund has cooked for former U.S. Presidents George W. Bush and his father, George H.W.
Bush, former Russian Prime Minister, Vladimir Putin, and star golfer, Tiger Woods. A member
of the Chaine des Rotisseur, the Les Amis d’Escoffier Society and Vice President of the
Singapore Chef Association, he is actively contributing to the culinary world. In 2009, he led the
Singapore National Culinary Team to win the Gold Medal at HOFEX—Hong Kong
International Culinary Classic 2009 under the Gourmet Team Competition category. Being a
role model at work, Edmund is well respected for his dedication and work ethics by his team of
500 chefs and cooks. This year, he won a host of awards including the At-Sunrice GlobalChef
Academy Global Chef Award from 2010 which recognises his global achievements as a source
of inspiration for young chefs; and the At-Sunrice GlobalChef Academy Mentor Chef Award
from 2010 to 2012 which acknowledges his mission of mentoring the young. (Singapore)
KEN TOONG is the Executive Director of University of Massachusetts (UMass) Auxiliary
Enterprises, one of the largest auxiliary services operations in the country and currently ranked
as a top 3 “Best Campus Food” programs by Princeton Review in 2012. Ken and his team have
revamped campus dining and championed the cause of healthy eating. Under Ken’s leadership,
UMass Dining has gone “beyond sustainable” by building one of the largest permaculture
initiatives on a college campus in the nation. He inspires a network of chefs to support a
sustainable food system through the annual Tastes of the World Chef Culinary Conference
hosted annually at UMass. UMass Auxiliary Enterprises has received many national awards (8
in 2012) and high rankings for its innovative and quality programs. Recently, FoodService
Director Magazine named Ken Toong, on its inaugural list of the “20 Most Influential” people in
the non-commercial foodservice industry. (Amherst, MA)
ROB M. VAN DAM, PHD, is an Associate Professor in the Saw Swee Hock School of Public
Health and the Department of Medicine, Yong Loo Lin School of Medicine, National University
of Singapore and an Adjunct Associate Professor at the Harvard School of Public Health. His
research is primarily focused on identifying dietary determinants of obesity, type 2 diabetes,
and cardiovascular diseases. He is also interested in the development of population
interventions to improve dietary intakes. He was trained at Wageningen University (M.Sc.
Nutrition Science) and the Vrije Universiteit Amsterdam (Ph.D. Epidemiology) in the
Netherlands. (Singapore)
VERNON VASU is the Director of Corporate Marketing and Communications (CMC) in Health
Promotion Board. CMC drives all customer outreach for HPB, with departments focusing on
customer insight, advertising, public relations, new media, publications, educational resources,
call centre and corporate partnerships. Vernon also heads the Health Promotion Academy and
Health Ambassador Network, HPB’s volunteer network. Vernon has practiced brand
consulting, advertising and public relations, in regional roles, in the Asia Pacific prior to joining
HPB. Vernon was named Client Marketer of the Year 2011 by the Institute of Advertising
Singapore, HPB was named Advertiser of the Year and Brand of the Year in 2010 and 2011
respectively. (Singapore)
NOVEMBER 2012
41
EMORN WASANTWISUT is the Senior Advisor and former Director of the Institute of
Nutrition, Mahidol University, Thailand. She is also an Adjunct Associate Professor at the
Bloomberg School of Public Health, Johns Hopkins University, USA. At present, she is the
Chairperson of the Scientific Program Committee for the International Congress of Nutrition
2009. Currently, she serves in a number of international committees including the International
Zinc Consultative Group (IZINCG), Steering Committee for the Micronutrient Forum (USAID)
and Chair of the Asian Task Force for Capacity Strengthening in Nutrition, Co-chair of UN
Standing Committee on Nutrition Working Group on Capacity Development and Curator of the
International Journal for Vitamin and Nutrition Research among others. Prof Wasantwisut has
published over 50 scientific papers in peer-reviewed journals and over 10 book chapters on
Vitamin A and related topics. She holds a PhD in Nutritional Biochemistry and Metabolism
from Massachusetts Institute of Technology, USA. (Bangkok, Thailand)
WEE TOON OOUT is the Founder and Director of Wee Nam Kee Hainanese Chicken Rice. He
started the business back in 1989. He received his great love and aptitude for food and cooking
from his late father who worked as a chief chef on a ship in the early 1900s. His passion for
good food and his love for entertaining people is what started Mr Wee Sr. to open Wee Nam
Kee. His career in the advertising and then print industry needed him to entertain clients over
lunches and dinners. This is where the story of Wee Nam Kee begin. After leaving the print
industry, the enterprising Mr Wee Sr. poured his energy into turning the business into one of
the most popular Chicken Rice store in Singapore. Mr Wee Sr. was clear in his pursuit of
relentless innovation as a formula for success. From the early days, he constantly challenged his
cooks to incorporate customer feedback into their often very personal approaches to cooking.
Listening to the customer literally means that Wee Nam Kee’s recipes today represent the best
of its customer’s “recipes”. (Singapore)
WALTER WILLETT, MD, DR.PH, is Professor of Epidemiology and Nutrition and Chairman of
the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at
Harvard Medical School. Dr. Willett grew up in Madison, Wisconsin, studied food science at
Michigan State University, and graduated from the University of Michigan Medical School
before obtaining a doctorate in public health from Harvard School of Public Health. Dr. Willett
has focused much of his work over the last 30 years on the development of methods, using both
questionnaire and biochemical approaches, to study the effects of diet on the occurrence of
major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I
and II and the Health Professionals Follow-up Study. Together, these cohorts that include
nearly 300,000 men and women with repeated dietary assessments are providing the most
detailed information on the long-term health consequences of food choices. Dr. Willett has
published more than 1,500 articles, primarily on lifestyle risk factors for heart disease and
cancer, and has written the textbook, Nutritional Epidemiology, published by Oxford
University Press. He also has three books book for the general public, Eat, Drink and Be Healthy:
The Harvard Medical School Guide to Healthy Eating, which has appeared on most major bestseller
lists; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; and most recently, The Fertility
Diet, co-authored with Jorge Chavarro and Pat Skerrett. Dr. Willett is the most cited nutritionist
internationally, and is among the five most cited persons in all fields of clinical science. He is a
member of the Institute of Medicine of the National Academy of Sciences and the recipient of
many national and international awards for his research. (Boston, MA)
NOVEMBER 2012
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CHEF/FOODSERVICE EXECUTIVE
BIOGRAPHIES
QIAN HUA is an Associate Food Scientist at Abbott Nutrition.
Abbott Nutrition was founded in 1903 and built its reputation on nutritional excellence
through solid scientific advances. They are a worldwide leader in nutrition science, research,
and development.
DEREK ANG is the Director of Kitchen for Argentum Group Pte Ltd.
Argentum Group Pte Ltd is a privately owned vertically integrated hospitality group based in
Singapore that operates businesses in Retail F&B, Corporate Food Service, Catering
Distribution, Manufacturing/Wholesale, Hospitality Education and Hospitality Services.
NELSON ANG is a Production Manager for Argentum Group Pte Ltd.
ESTHER CHENG is the Group Executive Pastry Chef for Argentum Group Pte Ltd.
GERARD KOO is a Supply Chain Manager at Aspac F&B Pte Ltd
Aspac F&B Pte Ltd is the Master Franchisee for Carls Jr Singapore and Malaysia. Carl’s Jr. has
long been known as the place to go to for juicy, premium quality charbroiled burgers in the
western United States. Today, there are 1,101 Carl’s Jr. restaurants operating in 12 US states and
5 foreign countries.
JORD FIGEE, is the Managing Director for Bento Holdings.
Bento Holdings operate and manage 4 Fingers Crispy Chicken, which took Singapore by storm
in 2009 with its unique concept where, ‘each piece of chicken is hand painted with a special
sauce’ and prides itself on being the first fried chicken outlet in the world with an attitude.
KATHRYN GIELISSE is the President of CFT/Culinary Fast-Trac & Assoc. Inc.
CFT/Culinary Fast-Trac & Assoc. Inc. are Professional Hospitality Industry Consultants.
WAYNE ANDERSON is the COO at Cold Storage Singapore.
Cold Storage Singapore was established in 1903 and has established itself as a popular
household name trusted by consumers for freshness, quality and gourmet food ideas in
Singapore. It is amongst the leading supermarket chains in Singapore with 56 stores islandwide
and these include Cold Storage supermarkets, Market Place & Jasons The Gourmet Grocer.
CHOO SHUM POH is the Merchandise Director at Cold Storage Singapore.
NOVEMBER 2012
43
Cold Storage Singapore was established in 1903 and has established itself as a popular
household name trusted by consumers for freshness, quality and gourmet food ideas in
Singapore. It is amongst the leading supermarket chains in Singapore with 56 stores islandwide
and these include Cold Storage supermarkets, Market Place & Jasons The Gourmet Grocer.
BERNADETTE WONG is Manager of Special Projects for Creative Eateries.
Creative Eateries is one of Singapore's most successful restaurant groups. The group now
boasts of many restaurant outlets, both island-wide and overseas.
CLAUDIA SENECI is a Colavita Agent at Colavita.
Colavita is America's best-selling Italian Extra Virgin Olive Oil. Cold-pressed from the best fruit
of the olive tree, it is the natural juice squeezed from Italian olives one day after the harvest.
Unmatched for freshness and flavor, Colavita guarantees its product to be 100% Italian olive oil
and properly labeled.
IDA ENG is a Supply Chain Manager at Delifrance Asia Ltd.
Delifrance Asia Ltd. is a contemporary French bakery & café offering high qualitative bakery
products freshly baked in front of customer and sandwiches made to order, for every taste and
occasion, at a reasonable price, for a flexible budget to visit on a regular basis. Délifrance
represents the “contemporaneous French bakery & café” merging the simplicity, the
authenticity and the “gourmandise” of traditional bakeries world into a convivial, trendy &
casual Parisian coffee place.
ENOCH SUN is the Executive Director at Eastern Zone Co Ltd.
Eastern Zone Co Ltd. has been incorporated in Hong Kong since 1952. It specializes in
marketing and distributing quality food products in Hong Kong, Macau and the Mainland
China.
TIMOTHY ONG is a Chef at the Emmanual Stroobant Group.
The Emmanual Stroobant Group is the nerve centre for the various professional and
consultancy services provided by Emmanuel Stroobant which lay outside the purview of
restaurant operations. These services include F&B consultancy, kitchen design, food styling,
restaurant marketing and guest appearance at media events and more.
CHEW KHENG CHUAN is a Special Advisor at IISS Asia (The International Institute for Strategic
Studies – Asia)
IISS Asia (The International Institute for Strategic Studies – Asia) is a world-leading
authority on global security, political risk and military conflict. The IISS was founded in the UK
in 1958 with a focus on nuclear deterrence and arms control. Today, it is also renowned for its
annual Military Balance assessment of countries' armed forces and for its high-powered security
summits, including the Shangri-La Dialogue.
WEE CHIANG POH is an Assistant Manager at the Institute of Mental Health (IMH).
The Institute of Mental Health was the first mental health institution in Singapore. IMH offers
a comprehensive range of psychiatric, rehabilitative and counselling services for children,
adolescents, adults, and the elderly.
ONG LAY SEE is an Assistant Manager at the Institute of Mental Health (IMH).
NOVEMBER 2012
44
The Institute of Mental Health was the first mental health institution in Singapore. IMH offers
a comprehensive range of psychiatric, rehabilitative and counselling services for children,
adolescents, adults, and the elderly.
ERIC NEO is the Executive Chef at the InterContinental Singapore.
InterContinental Hotels & Resorts, the world's first truly global hotel brand has locations in
more than 60 countries with local insight that comes from over 60 years of experience. The
InterContinental Singapore is the only world class hotel in Singapore to preserve Peranakan
artistry in a shophouse-style setting.
MOHAMED ABDUL GAFOOR is the Executive Director at Jaleel Holdings LLC.
Jaleel Holdings LLC is a UAE based investment company with interests in the FMCG, IT, Metal
Fabrication and Education sectors.
PENGENE LEE is the Executive Director for Jollibean Foods Pte Ltd.
Jollibean Foods Pte Ltd was incorporated in November 1993. It has developed from one
specialty store to a chain of over 30 outlets. Together, through experienced and reputable
business partners, Jollibean strives to live up to the promise in delivering wholesome food at an
affordable price in a contemporary ambience.
ANTHONY SAY is the Deputy Managing Director at JP Pepperdine Group Pte Ltd.
JP Pepperdine Group Pte Ltd.’s group of restaurants started with the popular Jack’s Place
Steakhouse in 1966, before growing to starting Seafood Harvest, Eatzi Gourmet, Brewbaker's,
Restaurant Hoshigaoka and Jack's Place.
LEE HEE HOON is an Assistant Director at Jurong Health Services.
Jurong Health Services is the new public healthcare cluster formed to facilitate the integration
of services and care processes within the hospital and across the community, so as to better
serve the healthcare needs of West Singapore.
WILLIAM TAY is the Executive Chef at the Khoo Teck Puat Hospital .
Khoo Teck Puat Hospital (KTPH) is the newest public hospital in Yishun, built to serve the
healthcare needs of more than 700,000 people who live and work in the north of Singapore.
GLADYS WONG is the Chief Dietitian at the Khoo Teck Puat Hospital .
Khoo Teck Puat Hospital (KTPH) is the newest public hospital in Yishun, built to serve the
healthcare needs of more than 700,000 people who live and work in the north of Singapore.
DESMOND GOH is a Sous Chef at Kitchen Language.
Kitchen Language is the food and beverage arm of Far East Organization, bringing new food
concepts and brands to Singapore. Kitchen Language is the master brand franchisee for
prominent US brands - Quiznos Sub and Tully's Coffee. It also operates KUMO, a Japanese
kaiseki restaurant, OChre, a modern Italian restaurant, SALTA, an Argentine Parrilla + Grocer
and SPRING JuChunYuan, a Chinese restaurant specialising in Min cuisine from Fuzhou.
FABIAN KOH is the General Manager at Kitchen Language.
NOVEMBER 2012
45
KELVIN LOKE is the Executive Chef at Kitchen Language.
SAMSON CHAN is the Executive Chef at Laguna National Golf and Country Club.
Laguna National Golf and Country Club is a premier golf club in Singapore. It has won local
and international accolades throughout the years, placing it in the forefront of the Singapore
golf scene.
RAYMOND LIM is the Director for Group Corporate Communications for the Les Amis Group.
Les Amis Group is one of Singapore's most recognised F&B groups, with award winning
concepts ranging from fine dining French to high end Japanese restaurants, as well as Italian
eateries and Canele Patisserie Chocolaterie boutiques.
AKBERALI BIN ABDUL is the Business Development Director for Manitowoc Foodservice Asia.
Manitowoc Foodservice Asia is a world leader in innovation foodservice kitchen and
restaurant equipment solutions, representing some of the world’s most recognized and trusted
equipment brands. They represent some of the world’s most recognized and trusted equipment
brands in the food and beverage industry.
TAMIR SHANEL is the Vice President of Food and Beverage at Marina Bay Sands Pte Ltd.
Marina Bay Sands Pte Ltd is the leading business, leisure and entertainment destination in
Asia. It features large and flexible convention and exhibition facilities, 2,560 hotel rooms and
suites, the rooftop Sands SkyPark, the best shopping mall in Asia, world-class celebrity chef
restaurants and an outdoor event plaza. Its two theaters showcase a range of leading
entertainment performances including world-renowned Broadway shows. Completing the lineup of attractions is the ArtScience Museum at Marina Bay Sands which plays host to permanent
and marquee exhibitions.
JESLYN CHIA is a Supply Chain Consultant for McDonalds Singapore Pte Ltd.
McDonalds Singapore Pte Ltd is part of McDonald's Corporation, the world's largest quick
service restaurant chain. There are over 30,000 McDonald's restaurants in more than 100
countries serving an average of 50 million people daily.
PENNY LIM is a Supply Chain Senior Manager for McDonalds Singapore Pte Ltd.
McDonalds Singapore Pte Ltd is part of McDonald's Corporation, the world's largest quick
service restaurant chain. There are over 30,000 McDonald's restaurants in more than 100
countries serving an average of 50 million people daily.
NOVEMBER 2012
46
LENA SIM is the Director for Ministry of Food Pte Ltd.
Ministry of Food Pte Ltd is a Singapore brand restaurant chain specialising in Japanese food. It
was first incorporated in 2006.
FOR WEI CHEK is a Manager at Mount Alvernia Hospital.
Mount Alvernia Hospital is a 303-bed general acute care hospital with tertiary medical
capabilities and two multi-disciplinary medical specialist centres.
IRA BUDIMAN is a Deputy Director at Nirwana Lestari.
Nirwana Lestari is a distributor of premium range of international brands from over 15
countries, of fast moving consumer goods, food service and industrial products which are
divided into eight categories namely chocolate & confectionery, breakfast, beverage, biscuit,
candy, OTC, snack and bakery ingredients.
JESLIN PANG is a Senior Manager at the National University of Singapore.
National University of Singapore, A leading global university centred in Asia, the National
University of Singapore (NUS) is Singapore's flagship university which offers a global approach
to education and research with a focus on Asian perspectives and expertise.
DR AN PAN is an Assistant Professor at the NUS Saw Swee Hock School of Public Health.
NUS Saw Swee Hock School of Public Health was established in October 2011 and builds
upon 60 years of experience in research, teaching and practice as a Department of Epidemiology
and Public Health. With a distinctly Asian focus, SSHSPH’s existing strengths include chronic
disease epidemiology, statistical genomics and workplace health as well as a well-developed
Master of Public Health programme.
WENDY TAN is the Comminications and Development Manager at the NUS Saw Swee Hock
School of Public Health.
NUS Saw Swee Hock School of Public Health was established in October 2011 and builds
upon 60 years of experience in research, teaching and practice as a Department of Epidemiology
and Public Health. With a distinctly Asian focus, SSHSPH’s existing strengths include chronic
disease epidemiology, statistical genomics and workplace health as well as a well-developed
Master of Public Health programme.
JEREMY NGUEE is the Business Director of Preparazzi Pte Ltd
Preparazzi Pte Ltd reaches out to Singaporeans from all walks of life, allowing patrons to enjoy
modern Singaporean creations in their own homes or at parties and corporate events.
Preparazzi also customises daily meal plans and delivers pre-packed gourmet meals to homes,
catering to working mothers who want to provide healthy meals for their families. Preparazzi
has a bar and bistro serving Singapore inspired cocktails and European cuisine with a local
twist in a conservation shophouse in the central business district.
HENG MIN RU is a Marketing Executive at Purple Sage Group Pte Ltd
Purple Sage Group Pte Ltd was founded in 2002 and has grown to become a leading boutique
caterer that strives to offer a unique catering experience. Serving all corporate, home and
wedding clients, they are committed to go the extra mile in customization of events to create
unforgettable memories for a lifetime. Purple Sage’s total-solutions services and unique
branding approach has earned it a wide amass of awards and recognition. To date, it is the first
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and only boutique caterer to be presented the prestigious World Gourmet Summit’s ‘Caterer of
the Year 2009 and 2010’ for two consecutive years. Mr. Tony Seow, Founder of Purple Sage, is
also amongst one of the winners of “The Spirit of Enterprise 2006.”
TONY SEOW is the founder of Purple Sage Group Pte Ltd
Purple Sage Group Pte Ltd was founded in 2002 and has grown to become a leading boutique
caterer that strives to offer a unique catering experience. Serving all corporate, home and
wedding clients, they are committed to go the extra mile in customization of events to create
unforgettable memories for a lifetime. Purple Sage’s total-solutions services and unique
branding approach has earned it a wide amass of awards and recognition. To date, it is the first
and only boutique caterer to be presented the prestigious World Gourmet Summit’s ‘Caterer of
the Year 2009 and 2010’ for two consecutive years. Mr. Tony Seow, Founder of Purple Sage, is
also amongst one of the winners of “The Spirit of Enterprise 2006.”
ROBIN TAN is the Business Director of RCM Consumer Marketing
RCM Consumer Marketing is a result of the owner's pure interests in Mediterranean foods.
Many innovative and premium European products have been introduced to the food industry
and can be found easily in major supermarkets. They are purveyors of fine foods, particularly
Italian .
JUNICHI FUJIMOTO is an Importer at S.Ishimitsu & Co. Ltd.
S.Ishimitsu & Co. Ltd. procures Japanese food products from Japan or the third countries and
exports them safely, accurately, promptly, and stably to various types of markets in the world
such as Americas, Asia, East/West Europe, Oceania, and Russia.
ADRIEN STEPHANE DESBAILLETS is President of SaladStop!
SaladStop! was created to fill the need for healthier food options in Singapore and has a vision
of bringing something innovative, fresh and tasty to increasingly discerning and health
conscious Singaporeans.
KATHERINE DESBAILLETS is Vice- President of SaladStop!
SaladStop! was created to fill the need for healthier food options in Singapore and has a vision
of bringing something innovative, fresh and tasty to increasingly discerning and health
conscious Singaporeans.
ANGELINE LEE is a Senior Product Manager at Sangla Foods Sdn Bhd
Sangla Foods Sdn Bhd is an importer and distributor of branded consumer food products for
the Malaysian market. Established in 1993, the company represents renowned brands such as
Colavita, Barilla, Kellogg snacks, Famous Amos, Welch's, Fisher Nuts, Bahlsen, Ahmad Teas
London, Schwartau/Movenpick Jams etc.
ANGELINE LOOI is the Finance Director at Sangla Foods Sdn Bhd
NOVEMBER 2012
48
KEN SIOW is the Managing Director at Sangla Foods Sdn Bhd
MILDRED TAO is the Company Director of Shing Kwan (Pte) Ltd
Shing Kwan (Pte) Ltd is a real estate investment company. The firm manages real estate
investments. It invests in the real estate markets of Asia. Shing Kwan Group was founded in
1973 and is based in Singapore with additional offices in Shanghai, China; Colombo, Sri Lanka;
and Central, Hong Kong.
KOAY LAN is a Senior Manager from the Singapore General Hospital
Singapore General Hospital (SGH) is Singapore’s flagship tertiary hospital with a history and
tradition of medical excellence spanning two centuries. SGH Food Services provides 4000 meals
a day for those on normal and therapeutic diets.
SHARON LAM is a Senior Manager at the Singapore Tourism Board
The Singapore Tourism Board (STB) is a leading economic development agency in tourism,
one of Singapore’s key service sectors. Known for partnership, innovation and excellence, STB
champions tourism, making it a key economic driver for Singapore. They aim to differentiate
and market Singapore as a must-visit destination offering a concentration of user-centric and
enriching experiences through the “YourSingapore” brand.
SHARON LIEW is a Manager in Dining at the Singapore Tourism Board
LUCAS LIM is a Manager at the Singapore Tourism Board
MOK HUI YIN is an Assistant Manager in Dining at the Singapore Tourism Board
RANITA SUNDRAMOORTHY is a Director in Attractions, Dining & Retail at the Singapore
Tourism Board
NOVEMBER 2012
49
SUBAA V is an Assistant Manager in Dining at the Singapore Tourism Board
SAMAT JAIMON is the General Manager at Smiling Orchid (S) Pte Ltd
Smiling Orchid (S) Pte Ltd, which has been in business since 1984, caters for occasions big and
small - from lavish corporate events to intimate family affairs. Its international menu offering,
with an emphasis on local and Indonesian cuisines, can be customised according to your
preference.
JONATHAN GOH is a Unit Manager at Sodexo
Sodexo was founded in 1966 by Pierre Bellon in Marseilles, France and is now the worldwide
leader in Quality of Life services. For over 40 years, they have developed unique expertise,
backed by nearly 420,000 employees in 80 countries across the globe.
LAM MEI PENG is a Dietitian at Sodexo
SUMA NAIR is a corporate dietitian at Sodexo Malaysia S/B
Sodexo is a global leader in Quality of Life Services, operating in 80 countries serving 75 million
consumers daily through its unique combination of On-site Services, Benefits and Rewards
Services and Personal and Home Services. Sodexo’s success and performance are founded on
its independence, sustainable business model and ability to continuously develop and engage
its 420,000 employees worldwide
SEBESTIAN TAN is an Operations Director at Sodexo S/B
Sodexo is a global leader in Quality of Life Services, operating in 80 countries serving 75 million
consumers daily through its unique combination of On-site Services, Benefits and Rewards
Services and Personal and Home Services. Sodexo’s success and performance are founded on
its independence, sustainable business model and ability to continuously develop and engage
its 420,000 employees worldwide
PANOR DUANGCHAN is the Executive Chef at Sodexo Support Services (Thailand) Ltd.
NOVEMBER 2012
50
CHEEWIN KACHENDECHA is the Corporate Chef at Sodexo Thailand
AARON NGIAM is an Operations Director at Sodexo Support Services (Thailand) Ltd.
KANSORN SUKHYANGA is an Operations Director at Sodexo Thailand
TINA FREEDMAN is the Vice President of Star Ginger LLC.
Star Ginger LLC is a fast-casual Southeast Asian restaurant located in Sacramento, California
with additional locations in campus dining, hospitals, casinos, airports, corporate dining and
food trucks.
ALFRED LEE is the Executive Chef at Suntec Singapore International Convention & Exhibition
Centre
Suntec Singapore International Convention & Exhibition Centre is a world-renowned,
international venue that has the perfect location for meetings, conventions and exhibitions.
NORA HARON is the CEO of Sustainably Halal.
The Sustainably Halal Movement advocates for both Lawful (halal) and Sustainable (tayeeb)
Foods. It is also based on a culinary philosophy that teaches Halal Cooking based on the finest
and freshest seasonal ingredients that are produced sustainably and locally.
HO NYI SING is a manager at Syuhada Food Pte Ltd.
Syuhada Food has a central kitchen manufacturing curry puffs, spring rolls, bergedil and other
ethnic snacks. After preparation, these products are frozen before being distributed to the
outlets such as 7-11 and Giant. They have replaced deep frying with oven baking prior to
freezing as a form of process improvement, and they are also using healthier oil (less saturated
fat) and reduced-sodium salt. They are currently working with the HPB to develop whole-grain
hand-made noodles.
JOYCE TAN is a Clinical Dietitian at Tan Tock Seng Hospital
Tan Tock Seng Hospital is one of Singapore's largest multi-disciplinary hospitals with more
than 160 years of pioneering medical care and development.
KALPANA BHASKARAN is a Section Head at the Temasek Polytechnic
Temasek Polytechnic was established in April 1990 and is a significant contributor to the field
of para-professional education in Singapore, reputed for its innovative pedagogy, applied
research, managerial excellence and innovative corporate culture.
PETRINA LIM is a Course Manager at the Temasek Polytechnic
NOVEMBER 2012
51
DESMOND NGOH CHIN JACK is a Culinary Instructor at the Temasek Polytechnic
TAN HSIEN WEI is a Course Manager at the Temasek Polytechnic
JOANNE WONG is a Project Manager at The Bakery Depot Pte Ltd
The Bakery Depot Pte Ltd was started in July 1997, The Bakery Depot saw an opportunity to
provide healthy bakery items made with high quality ingredients. The company advocates
positive eating, positive attitude and healthy food made with great passion and aims to be at
forefront in providing alternative foods which are creative and of highest quality and integrity,
and to delight customers with informed healthy choices.
CATHY YEAP is the Business Development Director at The Bakery Depot Pte Ltd
The Bakery Depot Pte Ltd was started in July 1997; The Bakery Depot saw an opportunity to
provide healthy bakery items made with high quality ingredients. The company advocates
positive eating, positive attitude and healthy food made with great passion and aims to be at
forefront in providing alternative foods which are creative and of highest quality and integrity,
and to delight customers with informed healthy choices.
GILBERT MADHAVAN is Vice President of Hotel Operations at The Farrer Park Company
The Farrer Park Company is a group of eminent private medical and hospitality specialists
with selected foreign investors.
GRACE CHIA is the Director of The Organic Baker Pte Ltd
The Organic Baker Pte Ltd is about hearty and wholesome baked goods and was inspired by a
passion to bake and share good sourdough bread.
ANNA LIM is the Director of The Soup Spoon Pte Ltd
The Soup Spoon Pte Ltd is a quick-casual soup concept that serves an array of fresh, flavourful
and nutritious soups, along with delicious sandwiches, wraps, salads and interesting sides. It
aims to create a soup culture – where soups take the centerstage in a meal. Since 2002, the
company has expanded to 18 outlets in Singapore’s prime shopping and business districts,
including the Soup Broth Asia and The Handburger brands, which were newly created in 2009
and 2010.
ALFRED CHUA is the Director of Operations at The Wok People Pte Ltd
The Wok People Pte Ltd provides one-stop solutions for Staff Cafeteria Management. They
serve meals, provide good customer service and create dining platforms in staff canteens to
cater to the needs of the employees.
NOVEMBER 2012
52
JUNE CHUA is Managing Director of The Wok People Pte Ltd
The Wok People Pte Ltd provides one-stop solutions for Staff Cafeteria Management. They
serve meals, provide good customer service and create dining platforms in staff canteens to
cater to the needs of the employees.
KEN TOONG, MBA is the Executive Director of Auxiliary Enterprises at UMass Dining for the
University of Massachusetts, Amherst.
UMass Dining is the third largest campus dining operation in the country, with over 13,500
students on the meal plan and annual revenue over $52 million. UMass Dining operates one of
the most comprehensive self-operated foodservice programs in the nation, ranging from
residential dining to retail to concessions. Global eating and smart dining are what UMass
Dining is all about. More than 15 world cuisines are offered to 45,000 customers daily. In 2007,
22 percent of its produce came from local farmers, and UMass Dining is trans fat-free and serves
only sustainable seafood.
DANIEL LIM is the Assistant General Manager at Ya Kun International Pte Ltd
YA KUN INTERNATIONAL PTE LTD, from its humble beginnings as a modest coffee stall in the
1940s, the name of Ya Kun has become synonymous with unparalleled kaya toast and
irresistibly fragrant coffee and tea, enjoyed amidst a cosy atmosphere.
WEE LIANG LIAN is the General Manager of Wee Nam Kee Hainanese Chicken Rice & Seafood
Restaurant.
Wee Nam Kee Hainanese Chicken Rice & Seafood Restaurant started off as a chicken rice
specialty shop, specializing in Hainanese-style chicken rice, a popular Singapore heritage dish.
Since 1989, two generations of Wees proudly preserve the heritage and recipes refined over the
years. Wee Nam Kee also offers a variety of Nanyang-style dishes, and has since expanded to
three outlets in Singapore and one in Manila, Philippines.
DENNIS AVERRY HIPOLITO is the Culinary Manager at Yum! Restaurants International – Asia
Franchise Pte Ltd
YUM! Asia Franchise Pte Ltd is the business unit that oversees the master franchisees in
Northeast Asia and Southeast Asia. It has about 4,600 KFC, Pizza Hut and Taco Bell outlets.
NOVEMBER 2012
53
SPONSOR PROFILES
GOLD
COLAVITA
Colavita for three generations, has brought to the tables around the world the genuine taste of
Italy with its 100% Italian Extra Virgin Olive Oil, some special flavored extra virgin olive along
with the vegetables and vinegar line. The continuous interest of Colavita in spreading the brand
worldwide, and especially in USA, has convinced the company, in co-operation with The
Culinary Institute of America, the prestigious Academy of American Cuisine, to create the
"Colavita Centre for Italian wine & food" in Hyde Park, New York and now, to be present in
this important event in Singapore. Find out more at www.colavita.com
SILVER
UNILEVER FOOD SOLUTIONS
Unilever Food Solutions is one of the world’s top foodservice companies. The company
provides professional ingredients and services to meet the many different needs of their
customers – from hawker centres to 5-star hotels, and from school canteens to large food chains
– in 74 countries. Unilever Food Solutions helps chefs all over the world serve tasty,
wholesome meals that keep guests coming back for more and are part of more than 100 million
out-of-home meals every day, present in over 1.5 million professional kitchens around the
world.
VITAMIX
For more than 70 years, Vitamix has designed and manufactured quality-engineered, highperformance blenders and food mixers that deliver exceptional and consistent results. Vitamix
is the leader in the commercial blending industry by bringing value through the quality and
consistency of blend, improving speed of service, reliability and developing customized
programs.
BRONZE
AMERICAN PISTACHIO GROWERS
The American Pistachio Growers (APG) represents producers of U.S. grown pistachios. The
APG is focused in the areas of nutritional research, nutritional promotion, and promotion of the
heart-healthy message of pistachios at the Domestic and International levels. Pistachios
produced in California, Arizona and New Mexico represent 100% of the commercially grown
pistachios in the United States. Find out more at: www.americanpistachios.org
CALIFORNIA TABLE GRAPE COMMISSION
California Table Grape Commission was established by an act of the state’s legislature in 1967.
Approved by a grower referendum in 1968, the commission has been affirmed through grower
referenda every five years since its inception. The commission’s importance to the state and its
mandate—to maintain and expand markets for fresh California grapes and to create new and
larger intrastate, interstate, and foreign markets—was reaffirmed and its authorities broadened
NOVEMBER 2012
54
by the legislature in 1997. The commission’s activities are divided into five areas: Research,
Trade Management, Issue Management, Education and Outreach, and Advertising. Find out
more at www.freshcaliforniagrapes.com
KIKKOMAN
Kikkoman, the No. 1 producer of soy sauce in the world, has been supporting the development
of food culture since 1600s. With its establishment in 1917, the management policy has been to
blend our deep-seated tradition with a sense of innovation that is both responsive and
perceptive. In the world market, Kikkoman has been dedicating efforts to familiarize people
with Kikkoman Soy Sauce, which is essential to food culture. The company is constantly
searching for new recipes to enhance the flavors of Western and Oriental cuisines, drawing on
more than 300 years of natural brewing experience. Today the word “Kikkoman” has already
become synonymous with soy sauce – a taste that is enjoyed all over the world.
RAISIN ADMINISTRATIVE COMMITTEE
The Raisin Administrative Committee is a non-profit organization that promotes Californiagrown raisins to all relevant customers in the world and has representative offices around the
world promoting and marketing California raisins. The humble California raisin is small but
packs a lot of flavor in any recipe. For more information and healthy recipes, please visit:
www.raisins.org / www.calraisins.org / www.caraisins.com
SHANGRI-LA HOTELS & RESORTS
Hong Kong-based Shangri-La Hotels and Resorts, one of the world’s premier hotel companies,
currently owns and/or manages 73 hotels under the Shangri-La, Kerry and Traders brands,
with a room inventory of over 30,000. Over four decades the group has established its brand
hallmark of ‘hospitality from the heart.’ The group has a substantial development pipeline
with upcoming projects in Canada, mainland China, India, Malaysia, Mongolia, Philippines,
Qatar, Sri Lanka, Turkey and United Kingdom.
USA POULTRY AND EGG EXPORT COUNCIL (USAPEEC)
The USA Poultry and Egg Export Council (USAPEEC) is a non-profit, industry-sponsored trade
organization dedicated to increasing exports of U.S. poultry and egg food products in all
foreign markets. USAPEEC members account for more than 90 percent of all poultry and egg
exports. For more information, please visit the website: www.usapeec.org
MEDIA PARTNER
EPICURE
epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief
that food is the ultimate universal language. The epicure team is on an enthusiastic quest to seek
out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and
intricacies of the local and international culinary scene. epicure also profiles celebrity chefs and
winemakers, showcases exclusive recipes for entertaining, as well as highlights the latest
destinations for well-travelled foodies. These insightful articles are complemented with lush,
captivating photos to stimulate the senses.
NOVEMBER 2012
55
CORPORATE
AMERICAN SOYBEANS ASSOCIATION INTERNATIONAL MARKETING
American Soybean Association International Marketing (ASA-IM) is the international marketing
arm of the U.S. Soybean Export Council (USSEC), which is funded by several state and
national organizations for the purpose of funding and conducting international soybean
promotion, research, and consumer education programs that are valuable to the efforts of
promoting the consumption of U.S. soybeans and soybean products.
NOVEMBER 2012
56
Worlds Of Healthy Flavors ASIA
WEDNESDAY, NOVEMBER 28
Demonstration Recipes
Opening General Session
5:15 – 7:00 p.m.
Circassian Chicken Salad in Romaine Leaves
Adapted from Madhur Jaffrey Cerkez Tavugu
and
Chicken, Shrimp and Fruit Salad
Adapted from Madhur Jaffrey’s Far Eastern Cookery
CIA Faculty Chef Bill Briwa
Pistachio Multi-Grain English Muffins with Kaya
and
Lemon Chickpea Breakfast Muffins
CIA Faculty Chef Robert Jörin
Compressed Watermelon, Steamed Crab, Mint Dressing
Chef Yen Koh, Unilever Food Solutions, Singapore
Chinese Style Roast Chicken, Watercress Salad, Toasted Chili Crusted Pistachios,
Chicken Skin “Chicharrones”, Serrano Vinaigrette
Chef Alexander Ong, Betelnut, San Francisco
Birbal Kee Khitcheree
Chef Suvir Saran, New York
NOVEMBER 2012
57
CIRCASSIAN CHICKEN SALAD IN ROMAINE LEAVES
MADHUR JAFFREY CERKEZ TAVUGU
Yield: 6 portions
Ingredients
Whole chicken breasts (with bones),
cut in half
Onion, chopped
Carrot, peeled and cut into chunks
Water or chicken stock, as needed to cover
Thyme sprig
Bay leaf
Butter
Amounts
3 ea
(1 lb/454 g each)
Olive oil
Onion, chopped
Garlic, minced
Sweet paprika
Cayenne pepper
Salt and pepper
Toasted chopped walnuts
Bread, crusts removed,
soaked in water and squeezed dry
Reduced chicken stock
Fresh lemon juice
2 tbsp
Olive oil
Paprika
Romaine leaves
Flat-leafed parsley, chopped
Walnuts, chopped
Cilantro sprigs
1 ea
1 ea
4 cups
1 ea
½ ea
2 tbsp
950ml
30ml
30ml
1 tbsp
2 tbsp
1 tsp
3 cups
2 slices
450g
2 cups
2 tbsp
475ml
2 tbsp
2 tsp
12 ea
30ml
¼ cup
12 ea
37g
Method
1.
Put chicken pieces in a saucepan with water or stock to cover. Add onion carrot, thyme,
bay and bring up to a boil. Reduce heat and simmer until chicken is tender, about 15-20
minutes. Remove chicken from broth and set aside. Strain the broth and put into a
saucepan. When chicken is cool enough to handle, remove from the bones and add bones
to the reserved stock. Simmer stock until it is reduced to 475 ml (2 cups). Shred the chicken
with your fingers into strips that are about 1-½ inches long. Transfer to a bowl and set
aside.
2.
Melt butter in a sauté pan and add the onions, cook over medium heat until onion is
tender, about 8 minutes. Then add garlic, paprika and cayenne and cook for 3 minutes
longer. Season with salt and pepper.
3.
Place bread crumbs, walnuts in the container of a food processor.
4.
Pulse to combine. Add the onions and stock and purée until smooth. Adjust seasoning
and add lemon juice.
NOVEMBER 2012
58
5.
6.
7.
Toss the chicken with most of the sauce.
Warm the olive oil and paprika in a small sauté pan.
Pour over chicken. Place a few tablespoons of this chicken salad in each romaine leaf.
Garnish with chopped parsley, cilantro and toasted walnuts. Or place chicken salad on 6
salad plates lined with romaine leaves, drizzle with paprika oil, parsley, cilantro and nuts.
Recipe Credit: CIA, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
Published with permission of the author. All rights reserved.
NOVEMBER 2012
59
CHICKEN, SHRIMP, AND FRUIT SALAD
Yield: 6 Portions, as first course or 4 portions as main course
Ingredients
Salt
Water
Granny Smith apple, large
Red grapes, halved
Green grapes, halved
Orange
Garlic cloves, fresh
Shallots
Olive Oil for shallow frying,
Chicken breast, skinless and boneless
Shrimp, medium
Peanuts, roasted
Salt
Sugar
Lime or lemon juice, fresh
Green chili, fresh
Coriander leaves
Amounts
1 tsp
6g
2½ cup 595 ml
1 ea
1 cup
175 g
1 cup
175 g
1 ea
5 ea
7 ea
2 cup
475 ml
¼ lb
113 g
8 ea
4 tbsp
37g
1 tsp
6g
1 tsp
4g
3 tbsp
44ml
2-3 ea
2 tbsp
2g
Method
1. Combine salt with the water in a small bowl. Peel and core the apple and cut it into 1/4 1/3 inch dice. As you cut and dice, put the apple pieces into the salted water. Set aside.
Halve the grapes lengthwise and remove the seeds where necessary. Peel the orange,
separate the segments and skin them as best you can. Cut each segment crosswise at 1/3inch intervals. Peel the garlic, cut into fine slivers. Peel the shallots, halve them lengthwise
and thinly slice them.
2. Pour the oil to a depth of 1 inch into a medium-sized frying pan or wok. Place over a
medium-low heat. When the oil is hot, put in the garlic slivers and stir and fry until they
turn golden. Remove from oil and drain. When the oil has reheated, put in the shallots and
stir and fry until they are golden brown and crisp. (Save the flavored oil for cooking other
foods.)
3. Cut the chicken into long thin strips and put these into a clean medium-sized frying pan.
Add water to cover and 1/4 teaspoon salt, and bring to a simmer. Simmer gently for about 5
minutes or until the chicken is just done. Remove the chicken from the water and tear it into
shreds 1 inch long or cut it into ¼ inch dice. Save the water in which it was cooked.
4. Peel and devein the shrimps. Bring the chicken poaching water to a simmer and add the
shrimps. Turn the heat to medium-low. Stir and poach the shrimps for 2-3 minutes or until
they are just cooked through. Drain. Cut the shrimps into 1/4 inch dice. Combine the
chicken and shrimps, cover and set aside.
5. Crush the roasted peanuts lightly. Set them aside.
6. Combine salt, sugar and the lime juice and olive oil in a small bowl and mix. Set aside. Cut
the chilies into very fine rounds. Wash and dry the coriander. Cover and set aside.
NOVEMBER 2012
60
7. Immediately before you are ready to serve, drain the apples and pat them dry. Set aside a
little of the fried shallots and cilantro for garnishing, then toss all the other ingredients
together in a large bowl. Adjust seasoning and garnish with reserved shallots and coriander
leaves.
Note: All the ingredients and separate parts of the salad may be prepared several hours
ahead of time. The salad should, however, be mixed only at the last minute so that the
texture is crisp.
Adapted from: Madhur Jaffrey’s Far Eastern Cookery, by Madhur Jaffrey (Harper and Row, 1989)
NOVEMBER 2012
61
PISTACHIO MULTI-GRAIN ENGLISH MUFFINS
Yield: 20 standard portions
Ingredients
Preferment
Bread Flour
Dark Rye Flour
Milk
Starter
Total Pre-Ferment
Amounts
115 g
50 g
225 ml
255 g
645 g
Ferment 90 min. at 30°C
Final Dough
Bread Flour
Water
Fresh Yeast
Salt
Malt Syrup
Vegetable Oil
Wheat Bran
Wheat Germ
Flax Seeds
Rye Flakes
Sunflower Seeds
Chopped Pistachios
Pre-Ferment
Total dough
112 g
143 ml
14 g
8g
37 ml
30 ml
8g
15 g
23 g
15 g
15 g
30 g
645g
1095 g
Method
1. Mix on low for 3 minutes, then medium speed for 6-8 minutes. Use a paddle if necessary
2. Bulk ferment for 90 minutes.
3. Put 12 g of the batter into rings that have been brushed with butter and are on paper dusted
with semolina flour.
4. Proof at 21°C for 60 minutes.
5. Dust the top of the muffins with semolina flour.
6. Bake for 13 – 16 minutes at 200°C
7. Flip the muffins over and bake another 10-12 minutes
8. Remove the rings and let the muffins cool.
9. Serve with Kaya.
Recipe Credit: Robert Jörin, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
62
LEMON CHICKPEA BREAKFAST MUFFINS
Ingredients
Chickpeas, drained and rinsed from can
Lemons, zest (2ea)
Orange, zest (1 ea)
Lemon juice, freshly squeezed
Orange juice, freshly squeezed
Extra virgin olive oil
Granulated sugar
Egg yolks (2 ea)
Whole wheat flour, sifted
Baking powder
Salt
Ground cardamom
Ground almonds
Egg whites (2 ea)
Amounts
350g
10g
5g
30ml
30ml
60ml
120g
40g
80g
10g
2g
1g
35g
60g
Ground pistachio
Granulated sugar
Ground cardamom
Total Amount
10g
10g
0.5g
853.5g
Method
1. Preheat the oven to 160°C. Line muffin tin with paper liners.
2. Purée the chickpeas in a “Vitamix Blender” until smooth. Add the lemon and orange zest
and juice, olive oil, half of the sugar, and egg yolks; purée until smooth.
3. Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture and
add the ground almonds.
4. Whisk the egg whites with the rest of the sugar until they hold semi-soft peaks and fold into
the batter.
5. In a small bowl, combine the remaining ground pistachio, sugar, and cardamom. Set aside.
6. Scoop batter into 10 muffin tin. Sprinkle the muffin batter with some of the almond-sugarcardamom mixture.
7. Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Calories: 170 ⁄ Protein: 4 g ⁄ Carbohydrate: 23 g ⁄ Fiber: 3 g ⁄ Sodium: 230 mg/Saturated fat: 1 g ⁄
Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 5 g/Trans fat: 0 g ⁄ Cholesterol: 31 mg
Recipe Credit: CIA, as presented at the 2012Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
63
COMPRESSED WATERMELON, STEAMED CRAB, MINT
DRESSING
Ingredients
Crab meat lump, steamed and shredded
King crab roll
Best Foods Real Mayonnaise
Cucumber
Green apple
Salt
Pepper
Amounts
14 oz
7oz
6 tbsp
2 oz
2 oz
½ tsp
¼ tsp
400 g
200 g
100 g
60 g
60 g
4g
2g
Red watermelon
Basil, shredded
Mint, shredded
35 oz
3.5 oz
3.5 oz
1000 g
100 g
100 g
Best Foods Real mayonnaise
Probiotic drink, Yakult
Fresh mint
Knorr lime powder
4½ cup
2¼ cup
1½ oz
1½ tbsp
1000 g
500 g
50 g
20 g
Garnish
Fine cress
Slice red radish
Method
1. Steam crab meat in steamer, set aside to cool off.
2. Mix well all ingredients in a mixing bowl except the king crab roll.
3. Reserve the king crab roll for garnish.
4. Trim watermelon to rectangular block forms.
5. Place watermelon, basil and mint into vacuum pouch and seal it tight to chill for at least
5hrs.
6. Once chilled, trim the watermelon into rectangular bar form.
7. For the dressing, use a food processor to mix all dressing ingredients till emulsified.
8. Serve and garnish with the fine cress and sliced red radish.
Recipe Credit: Yeh Koh, Unilever Food Solutions, as presented at the 2012Worlds of Healthy Flavors ASIA®
conference. Published with permission of the author. All rights reserved.
NOVEMBER 2012
64
CHINESE STYLE ROAST CHICKEN, WATERCRESS SALAD,
TOASTED CHILI CRUSTED PISTACHIOS, CHICKEN SKIN
“CHICHARRONES”, SERRANO VINAIGRETTE
Ingredients
Roast chicken
1 whole chicken
Ginger slices
Scallions, cut 1/2“ long
Star anise
Kosher salt
Chinese 5-spice
Szechuan pepper corn, ground
Olive oil
.
3-4 lb
3 tbsp
1 cup
2 pcs
1 tbsp
1 tsp
1 tsp
2 tbsp
1.3 – 1.8 kg
42 g
115 g
14 g
7g
7g
30 ml
Nori-chili
Nori seaweed
Chili d’arbol powder or any chili powder
5 sheets
1 tbsp
Salad
Watercress
Toasted chili crusted pistachios (see recipe)
Serrano vinaigrette (see recipe)
Diamond Crystal kosher salt
4 oz
1 oz
2 oz
to taste
113 g
29 g
55 ml
14 g
Serrano vinaigrette
Shallots, peeled & chopped
Serrano chili, peeled & chopped with seeds 2 ea.
Minced cilantro
Cabernet vinegar
Orange juice
Olive oil
Diamond Crystal kosher salt
Agave nectar
6 tbsp
115 g
2 tbsp
⅓ cup
⅓ cup
¾ cup
2 tsp
¼ cup
9g
80 ml
80 ml
240 ml
9g
60 ml
Toasted chili crusted pistachios
Peeled pistachios
Chili d’arbol powder
Sugar
Water
1 lb
1 tbsp
1 tbsp
2 tbsp
455 g
14 g
14 g
30 ml
NOVEMBER 2012
Amounts
65
Method
Roast chicken
1. Preheat the oven to 160°C. Line muffin tin with paper liners.
2. Then stuff the cavity with ginger, scallions and anise. Tie the legs closed.
3. Roast in a 180 ºC for 45 minutes & rest for 20 minutes.
4. For the chicken skin “chicharrones” with nori-chili, carefully take the skin off the chicken,
cleaned off any fat and meat. Place a wire rack on a baking tray and lay the chicken skin on
the rack and bake in a preheated 180 ºC oven for about 15 minutes.
5. Cool and snap the skin into 1 ½” X 1 ½” squares.
Nori-chili
6. Toast the nori seaweed in a 350 degrees F (approx. 180 ºC) oven for about 10-12 minutes.
7. Hand crush it into small pieces and place it in a bowl. Add the chili powder and mix well.
8. Blend in a coffee bean grinder and it is ready for use. Store in an air tight container.
9. Season the chicken skin with the nori-chili.
Serrano vinaigrette
10. Put all the ingredients, except the olive oil in a blender.
11. Blend on high speed and slowly add in the olive oil to emulsify.
12. Check and taste the seasoning and it’s ready to dress the salad.
Salad
13. Prepare the salad base by mixing all the greens in a bowl, add the vinaigrette, season with
kosher salt and toss to mix well.
Toasted chili crusted pistachios
14. Place the pistachios in a bowl.
15. Add water to moisten the seeds.
16. Add the sugar, chili powder and make sure the pistachios are evenly coated.
17. Toast the pistachios in a pre-heated 350 degree F (approx. 180 ºC) oven for about 8-10
minutes.
18. Cool and store in an air tight container. It can store up to 2 weeks.
To serve:
1. Take the breast and thigh meat off the chicken bone, slice & arrange on a plate.
2. Spoon some of the chicken pan drippings over the chicken & top with the “chicharrones”
3. Add the nice helping of the dressed watercress salad next to the chicken and garnish with
the toasted pistachios.
4. Serve immediately.
Recipe Credit: Alexander Ong, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
66
BIRBAL KEE KHITCHEREE
Ingredients
For the topping
Peanut/groundnut oil
Large red onion, halved and thinly sliced
Fresh cilantro/fresh coriander, finely chopped
Fresh ginger root, peeled and thinly sliced
into very thin matchsticks
Serrano chilli, finely minced
(remove the seeds for less heat)
Lime juice
Garam masala
.
For the khitcheree
Mung dal, split and hulled
Vegetable oil
Green cardamom pods
Whole cloves
Bay leaves
Piece of cinnamon stick
Panch phoran
Turmeric
Asafetida
Basmati rice
Medium cauliflower, divided into very
small florets
Medium red potato, cut into 1/2-inch/12-mm
pieces
.
Medium carrots, peeled and finely chopped
Water
Frozen peas
.
.
For the first tempering
Vegetable oil
Panch phoran
Large red onion, halved and thinly sliced
Kosher salt
Ground coriander
Large tomatoes, finely diced
Cayenne pepper
NOVEMBER 2012
67
Amounts
6-8 cups
1.4-1.9 L
2 ea
1 cup
225 g
4-inch/10-cm piece
1 ea
3 tbsp
1 tsp
45 ml
7g
1 cup
2 tbsp
10 ea
8 ea
3 ea
2-inch/5-cm
1 tsp
3/4 tsp
1/8 tsp
1 cup
½ ea
190 g
30 ml
7g
5g
1g
185 g
1 ea
4 ea.
10 cups
10 oz
2 tbsp
½ tsp
½ ea.
1½ tbsp
2 tsp
2 ea
⅛ tsp
2.4 L
280 g
30 ml
3.5 g
21 g
14 g.
1g
Second tempering oil:
Ghee or clarified butter
Cumin seeds
Cayenne pepper
A pinch of asafetida
2 tbsp
½ tsp
¼ tsp
30 g
3.5 g
2g
Method
1. Heat the oil in a large Dutch oven or other heavy pot (use enough oil to fill the saucepan to a
2-inch/5-cm depth) over medium-high heat until it reaches 350°F/180°C on an instant-read
thermometer. Add the onion and fry until crisp and browned, about 2 minutes, turning the
onion occasionally.
2. Use a slotted spoon or frying spider to transfer the onion to a paper towel–/absorbent
paper–lined plate and set aside.
3. In a small bowl stir the cilantro/fresh coriander, ginger, jalapeño, and lime juice together
and set aside.
4. Place the mung dal in a large frying pan over medium heat and toast it until fragrant and
lightly golden, 3 to 5 minutes. Transfer the dal to a large plate and set aside.
5. Place the oil cardamom, cloves, bay leaves, cinnamon, panch phoran, turmeric, and
asafetida into the pan and roast it over medium heat until the spices are fragrant, about 2
minutes.
6. Add the rice, toasted dal, cauliflower, potato, and carrots, and cook until the rice becomes
translucent and the cauliflower sweats, 3 to 5 minutes, stirring often.
7. Pour in 7 cups/1.65 L of the water, increase the heat to high, and bring to a boil. Add the
peas, bring back to a boil, reduce the heat to medium-low, cover, and simmer for 20
minutes.
8. While the rice and dal mixture cooks, make the first tempering oil. Heat the oil and panch
phoran in a large frying pan over medium heat until the cumin in the panch phoran begins
to brown, 2 to 3 minutes.
9. Stir in the onion and salt, and cook until the onion is browned around the edges and soft,
about 10 minutes. If the onion begins to get too dark or sticks to the bottom of the pan,
splash the pan with a few tablespoons of water and scrape up the browned bits.
10. Stir in the coriander and cook, stirring, for 2 minutes, and then stir in the tomatoes and the
cayenne, cooking until the tomatoes are jammy, 6 to 8 minutes, stirring occasionally. Turn
off the heat and set aside.
11. Once the rice and dal are cooked, remove the lid and use a potato masher to smash the
mixture until only a few carrots and peas remain whole (remove the whole or large spices
while mashing if you like).
12. Stir in the first tempering along with the remaining 3 cups/720 ml water. Return to boil and
cook for 2 minutes. Turn off the heat.
13. Make the second tempering oil. Wipe out the pan from the first tempering oil and heat the
oil for the second tempering oil over medium heat along with the cumin, cayenne, and
asafetida, and cook, stirring often, until the cumin begins to brown, about 2 minutes.
14. Immediately stir it into the rice and dal mixture.
15. Divide the khitcheree among 6 bowls and top with some of the ginger mixture, a pinch of
garam masala, and the fried onions, and serve.
Recipe Credit: Suvir Saran, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
68
MENUS FOR THE DAY:
Wednesday, November 28, 2012
Registration Snack
4:00 – 4:30 p.m.
Olivia Foyer
Lemon Olive Oil Shortbread
Opening Reception featuring Gold and Silver Sponsors
7:00 – 8:00 p.m.
Olivia Foyer
Colavita Station
Tamarind Grilled Pork Satay with Sweet and Sour Longan Sauce
and
Grilled Shrimp Salad with Radish & Fennel
Chef Ken Arnone, CMC, representing Colavita
Unilever Food Solutions Station
Compressed Watermelon, Steamed Crab, Mint Dressing
Chef Yen Koh, Unilever Food solutions
and
BBQ Chicken with Lime Leaf
Vitamix Station
Carrot Ginger Tofu Soup
and
Mango Salsa with Pappadam Chips
Vitamix
Additional Offerings
Circassian Chicken Salad in Romaine Leaves
Adapted from Madhur Jaffrey Cerkez Tavugu
and
Chicken, Shrimp and Fruit Salad
Adapted from Madhur Jaffrey’s Far Eastern Cookery
Chinese Style Roast Chicken, Watercress Salad, Toasted Chili Crusted Pistachios,
Chicken Skin “Chicharrones”, Serrano Vinaigrette
Beverages
Orange Pineapple “Sling”
Selected Wines
NOVEMBER 2012
69
LEMON OLIVE OIL SHORTBREAD
Ingredients
Amounts
Butter, room temperature
Olive oil
Confectioner’s sugar, sifted
Meyer lemons, zest of
Salt
All-purpose flour
(or combination of AP & whole wheat flour)
Total Amount
250 g
250 ml
175 g
30 g
10 g
500 g
1215 g
Method
1. By hand, mix together the butter, olive oil and confectioner’s sugar. Add lemon zest.
2. Stir in salt and flour. Knead until smooth.
3. Chill dough if necessary, then press out to 10 mm thickness.
4. Chill for 15 minutes, dock carefully with a fork.
5. Bake at 160°C for 30 minutes, or until lightly browned.
6. Cut while still warm.
NOVEMBER 2012
70
TAMARIND GRILLED PORK SATAY
Yield: 25 portions
Ingredients
Scallions, sliced thin (2 bunches)
Garlic, crushed (6 medium cloves)
Ginger, sliced (5 ¼” slices)
Soy sauce
Tamarind pulp
Water
Salt
Black pepper, ground
Pork tenderloin, sliced
Skewers
Amounts
8 oz
2 fl oz
1 oz
¾ oz
2 tbsp
1 ½ tsp
2 fl oz
1 tsp
½ tsp
2 lb
225 g
60 ml
30 g
7g
30 ml
10 g
60 ml
7g
3.5g
900 g
Method
1. Dissolve the tamarind pulp in 2-3 oz. of water.
2. Combine the marinade ingredients (all except pork) and puree until a smooth paste.
3. Fabricate the pork into thin strips.
4. Marinate the pork for 6 hours.
5. Place the pork on the skewers and place under the grill until cooked.
Recipe Credit: Ken Arnone, CMC as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
71
SWEET AND SOUR LONGAN SAUCE
Yield: 25 portions
Ingredients
Honey
White balsamic vinegar
Lime juice
Longan, diced
Pineapple, diced
Cayenne pepper
Amounts
1 ½ tsp
2 tbsp
1 ½ tbsp
5 oz
8 oz
to taste
Garnish
Peanuts, roasted, chopped
Cilantro
2 oz.
½ bunch
10 ml
30 ml
22 ml
140 g
225 g
55 g
Method
1. Combine all ingredients and blend well. Taste and adjust seasoning.
NOVEMBER 2012
72
GRILLED SHRIMP SALAD WITH RADISH AND FENNEL
Yield: 25 portions
Ingredients
Shrimp, PD 21-25
Salt
Szechuan peppercorns, toasted ground
Fennel, ground
Vinaigrette
Pickled ginger, chopped
Garlic, chopped
Serrano chili, chopped
White balsamic
Lemon juice
Chinese black beans, chopped fine
Honey
Pure olive oil
Salt
Black pepper
Mint, chiffonade
Fennel, sliced thin
Red pepper, julienne
Radish, thin julienne
Arugula, baby
Fennel fronds, chopped
Amounts
1lb
as needed
2 tbsp
1 tbsp
450 g
28 g
14 g
1 ½ oz.
2 tsp.
1 tbsp
2 fl oz.
1 fl oz.
1-2 tsp.
1 ½ tsp
3 fl oz.
3 fl oz.
40 g
9g
14 g
60 ml
30 ml
6-9 g
7 ml .
85 ml
85 ml
1 tbsp
14 g
3 oz.
2 oz.
2 oz.
2 oz.
2 tbsp
85 g
55 g
55 g
55 g
28g
Method
1. Season the shrimp with salt, Szechuan pepper and fennel.
2. Coat lightly with extra virgin olive oil and grill over medium heat. Cool and reserve under
refrigeration.
3. Combine the ingredients for the vinaigrette through the honey and whisk well. Add the oils
slowly while whisking. Taste and adjust the seasoning.
4. In a large bowl, combine the fennel, red pepper, radish, arugula, and fennel fronds and toss
to combine. Dress with some of the vinaigrette and toss to combine again, add more if
needed.
5. Plate and top with the chilled grilled shrimp.
Published with permission of the author. All rights reserve
NOVEMBER 2012
73
BBQ CHICKEN WITH LIME LEAF
Yield: 4 portions
Ingredients
Chicken drumstick
KNORR Chicken powder
Minced onion
Chopped garlic
Cajun steak powder
Annatto seeds
Chili sauce
Cooking oil
Lime leaf
Amounts
1lb
1 cup
2 tbsp
1 tbsp
⅛ tsp
2 tbsp
1 tbsp
1½ tbsp
1 tbsp
450 g
200 g
28 g
14 g
1g
28 g
14 ml
30 ml
5g
Method
1. Remove the bones from the chicken and cut into square pieces.
2. Marinate and chill the chicken with Knorr chicken powder, minced onion, chopped garlic,
Cajun steak powder, annatto seeds, chili sauce, cooking oil for a minimum of 4 hours.
3. Transfer the marinated chicken and lime leaf into a roasting pan, grilling the chicken until
golden.
4. To serve, place the chicken on a plate and decorate with herbs and fried lime leaves served
with salt and chili.
Recipe Credit: © 2012 Unilever Food Solutions www.unileverfoodsolutions.com as presented at the 2012 Worlds of
Healthy Flavors ASIA® conference. Published with permission of the author. All rights reserved.
NOVEMBER 2012
74
CARROT GINGER TOFU SOUP
Yield: 4 portions
Ingredients
Medium carrots, peeled, halved or chopped
Onion, peeled, chopped
Garlic cloves, small, peeled
Oil
Salt
White pepper
Chopped fresh ginger root or ginger paste
Light silken tofu
Vegetable or chicken broth, low sodium
Amounts
4 ea
28 g
4 ea
40ml
3.5 g
a pinch
10 g
60 g
480 ml
2 tbsp
2 tbsp
½ tsp
1tbsp
⅓ cup
2 cups
Method
1. Place the carrots, onion and garlic into the Vitamix container and secure the lid. Select
Variable 1. Turn machine on and slowly increase speed to Variable 4 or 5. Blend for 10
seconds or until chopped.
2. Heat the oil in a small pan and sauté the chopped ingredients until the onion is clear and the
carrots are tender. Add a little broth, if needed.
3. Place the remaining ingredients into the Vitamix container, add sautéed ingredients and
secure lid. Select Variable 1. Turn the machine on and slowly increase speed to Variable 10,
then to High. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
Recipe Credit: Vitamix, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
75
MANGO SALSA
Yield: 720 ml
Ingredients
Semi-ripe mangos, chunked, unpeeled
Fresh cilantro
Red onion, peeled and chopped
Jalapeno, halved and seeded
Lime or lemon juice
Amounts
2 ea
1 cup
¾ cup
1 ea
1 tbsp
16 g
½ ea
14 ml
Method
1.
2.
3.
4.
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 4.
Blend for 15 seconds or until desired consistency is reached. If necessary, use the tamper to
push the ingredients into the blades while processing.
Recipe Credit: Vitamix, adapted, as presented at the 2012 Worlds of Healthy Flavors ASIA®
NOVEMBER 2012
76
ORANGE PINEAPPLE “SLING”
Yield: 3 servings
Ingredients
Oranges, peeled and seeded
Frozen pineapple chunks
Pineapple Coconut Water
Lime, peeled
Agave nectar
Ice cubes
Amounts
2 ea
1½ cups
2 cups
1 ea.
2 tbsp
2 cups
340 g
240 ml
30 ml
450 g
Method
1. Place all ingredients into the Vitamix container in the order listed and secure lid. Select
Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend for 1 minute or until desired consistency is reached. Pass through a strainer or a nut
milk bag.
Recipe Credit: Vitamix, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
77
THURSDAY, NOVEMBER 29
Demonstration recipes
General Session II
8:30 – 10:00 a.m.
Thunder Tea Inspired Donburi
Chef Willin Low, Wild Rocket, Singapore
NOVEMBER 2012
78
THUNDER TEA INSPIRED DONBURI
Ingredients
Red cargo rice
Firm soy bean curd, cut into small cubes
White bait
Pumpkin, cut into small cubes
French beans, chopped
Spinach
Raw peanuts
Raw cashew nuts
Salmon roe
Olive oil
Amounts
5½ cups
6½ cups
17.5 oz
3⅓ cups
3⅓ cups
2¼ cups
1⅔ cups
1⅔ cups
9 oz
15 tbsp
1250g
1500g
500g
750g
750g
500g
375g
375g
250g
225 ml
Method
1. Cook rice in rice cooker until al dente. Set aside.
2. Stir fry bean curd with 45 ml / 3 tbsp olive oil until golden brown. Drain and set aside.
3. Stir fry white bait with 45ml / 3 tbsp of olive oil. Set aside.
4. Boil the pumpkin quickly until cooked but still a little firm.
5. Boil French beans until just cooked. Set aside.
6. Boil spinach until limp. Drain and set aside.
7. Roast the peanuts and cashew until golden brown. Let cool and set aside
8. Assemble all ingredients on top of rice and top off with salmon roe.
Recipe Credit: Willin Low, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
79
Thursday, November 29
General Session IV
1:30 – 3:00 p.m.
Masak Kuah Pedas
and
Vegetarian Masak Kuah Pedas
Chef Violet Oon, Singapore
White Chicken Curry with Salad of Lemongrass & Wingbean
Chef Malcolm Lee, Singapore
Yee Sang “Good Luck” Salad
Simmered Chicken Roll in Chinese Herbal Soup
Chef Pung Lu Tin, Gim Tim Group of Restaurants, Singapore
Crowning the Black Gram
Black Gram Congee, Toasted or Steamed Vadai with Raisin Sauce and Black Gram Usli
Chef Devagi Sanmugam, Singapore
Indian Street Food Dishes and Veggies
Sweet Potato Chaat, Cauliflower Two Ways and Green Bean Stir-Fry
Rendang Tongkol
Chef Aziza Ali, Singapore
Green Mango Salad with Grilled Salmon
Chef Mai Pham, Lemongrass and Star Ginger, Sacramento
NOVEMBER 2012
80
MASAK KUAH PEDAS
Yield: 4-5 standard portions
Ingredients
Ikan tenggiri (Spanish mackerel) fish steaks,
boneless and filleted
Tamarind pulp (assam), mixed with
4½ cups water
Pineapple, cut into pieces
Tomatoes, cut into wedges
Pink torch ginger flowers (optional), split into 2
Bunch of laksa leaves (optional), tied in a knot
Sugar (to taste)
Salt
Amounts
2.2lb
1kg
5 tbsp
100 g
17.5 oz
4 ea
2-3 ea
1 ea
1-2 tbsp
1 tsp
50g
Spice Mixture
Candlenuts (buah keras)
Fresh galangal (lengkuas), peeled & sliced roughly
Stalk of lemon grass (serai)
Fresh red chillies, peeled and sliced roughly
Shrimp paste (belacan)
Shallots, peeled and sliced roughly
6 ea
1 tbsp
1 ea
12 ea
1 ½ tbsp
10 tbsp
30 g
7g
20 g
28 g
200 g
Method
1. To make spice mixture, peel turmeric just before pounding as the color stains badly. Clean
lemon grass and bruise with the back of a chopper.
2. Pound candlenuts, galangal, turmeric, chilies, shrimp paste and shallots in the order. (If
processing in a blender, put all ingredients in, leaving shallots to last, and blend to a rough
paste.)
3. Soak the tamarind in water and knead well. Drain the juice, keep the juice and discard the
seeds.
4. In a large pot, put in the pounded spice mixture and the tamarind water and bring to the
boil, add the crushed whole lemon grass, tomatoes, ginger flowers and pineapple and boil
with the salt and sugar till fragrant. Do not add any oil (this is the version using no oil at
all). – simmer for around 30 minutes.
5. Add the laksa leaves and simmer for 5 to 6 minutes, add the fish and simmer till the fish is
cooked. Squeeze lime juice over the mixture. Remove laksa leaves and serve.
Recipe Credit: Violet Oon, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
81
VEGETARIAN MASAK KUAH PEDAS
Ingredients
Young okra (lady’s fingers)
Young eggplants
California raisins
Tamarind pulp (assam), mixed with 1L
or 4½ cups water
Pineapple, cut into pieces
Tomatoes, cut into wedges
Pink torch ginger flowers (optional), split into 2
Bunch of laksa leaves (optional), tied in a knot
Sugar (to taste)
Salt
Amounts
10 ea
5 ea
17.5 oz
5 tbsp
50g
100 g
1 ea
4 ea
2-3 ea
1 ea
1-2 tbsp
1 tsp
30 g
7g
Spice Mixture
Candlenuts (buah keras)
Fresh galangal (lengkuas), peeled & sliced roughly
Stalk of lemon grass (serai)
Fresh red chillies, peeled and sliced roughly
Shallots, peeled and sliced roughly
6 ea
1 tbsp
1 ea
12 ea
10 tbsp
20 g
200 g
Method
1. To make spice mixture, peel turmeric just before pounding as the color stains badly. Clean
lemon grass and bruise with the back of a chopper.
2. Pound candlenuts, galangal, turmeric, chilies and shallots in the order. (If processing in a
blender, put all ingredients in, leaving shallots to last, and blend to a rough paste.)
3. Soak the tamarind pulp in water and knead well. Drain the juice, keep the juice and discard
the seeds.
4. In a large pot, put in the pounded spice mixture and the tamarind water and bring to the
boil, add the crushed whole lemon grass, tomatoes, ginger flowers and pineapple and boil
with the salt and sugar till fragrant. Do not add any oil (this is the version using no oil at
all). – simmer for around 30 minutes.
5. Add the California raisins, lady’s fingers and eggplant. Simmer for 5 to 6 minutes till the
vegetables are cooked.
6. Add the laksa leaves and simmer for 5 to 6 minutes.
7. Squeeze lime juice over the mixture. Remove laksa leaves and serve.
To prepare lady’s fingers and eggplant for boiling:
1. With lady’s fingers, cut off the end of the stalk. Cut each eggplant into 4.
2. Dry fry both vegetables in a frying pan without adding oil for about 4 to 5 minutes till
lightly browned. The cut sides of the eggplant should be browned and sealed.
Recipe Credit: Violet Oon, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
82
WHITE CHICKEN CURRY
Ingredients
Rempah(spice mix)
Shallots, peeled
Garlic, peeled
Shrimp paste (Belachan)
Green chili padi
White peppercorns
Lemongrass, chopped
Galangal, chopped
Kaffir lime leaf
Amounts
4 tbsp
2¾ tbsp.
17.5 oz
12 ea.
2 tsp
1 tsp
½ tsp
2 ea.
Rice
Water
Salt
Coconut cream
Chicken breast meat
(USA Poultry & Egg Export Council)
2 tbsp
⅔ cup
1½ tsp
1 pint
2.2 lb
105 g
45 g
5g
12 g
8g
4g
30 g
150 ml
7g
500 ml
1 kg
To Serve
Kaffir lime leaves (finely sliced)
Method
1. Soak rice in some water for 10 minutes.
2. Blend all the rempah ingredients till a smooth consistency is achieved.
3. Add 250ml of the coconut cream to the rempah and bring it to a simmer in a pot.
4. Add the chicken to the pot and simmer for 15 minutes, stirring constantly to prevent it from
burning.
5. After 15 mins, add the rest of the coconut cream, simmer for another 1 minute and adjust
seasoning.
6. Serve with finely sliced kaffir lime leaves.
Recipe Credit: Malcolm Lee, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
Published with permission of the author. All rights reserved
NOVEMBER 2012
83
SALAD OF LEMONGRASS & WINGBEAN
Ingredients
Dressing
Juice of limes
Sugar
Green chili, deseeded and chopped
Red chili, deseeded and chopped
Sea salt to taste
Salad
Wing beans, blanched and sliced
Lemongrass, only the bottom third
sliced thinly
Cucumber, julienned
Coriander leaves
Laksa leaves
Small red radish, sliced thinly
Small shallots, sliced thinly
Cashew nuts / Pistachio nuts
Amounts
4 ea.
1 tbsp
1 ea.
1 ea.
28 g
6⅓ tbsp
1 tbsp
120 g
80 g
3 tbsp
2 tsp
1 tsp
4 ea.
4 ea.
3 tbsp
50 g
8g
4g
50g
Method
1. Combine all the ingredients for the dressing and mix well.
2. Mix the salad ingredients with the dressing and serve immediately.
Recipe Credit: Malcolm Lee, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
84
YEE SANG “GOOD LUCK” SALAD
Ingredients
Sauce
Ripe peaches, minced
Lime juice
Sesame oil
Chili powder
Kosher salt
A pinch of 5 spice powder
Amounts
4 ea.
2 tbsp
1 tbsp
1 tsp
2 tsp
60 ml
28 ml
7g
14 g
Salad
Ahi tuna slices
Orange segments
Ruby grapefruit segments
Pomelo
Pickled daikon, red onions & carrots
Green papaya, julienne
Red chili, seedless, julienne
Kaffir lime leaves, minced
Chopped fresh cilantro, mint, basil
Pickled ginger, julienne
Longanberries
8 oz
2 ea.
1 cup
2 cups
2 cups
1 cup
1 cup
2 ea.
2 tbsp
1 tbsp
2 cups
20 g
20 g
300 g
Garnish
Sea salt
Toasted sesame seeds
Green onions
Wontons, fried and julienne
Chopped peanuts
1 tsp
1 tbsp
1 cup
1 cup
4 tbsp
2 tbsp
7g
20 g
150 g
140 g
60 ml
40 g
225 g
150 g
7g
300 g
150 g
150 g
Method
1. Cook all the ingredients for the sauce over low heat for about 20 minutes or until the
peaches break down.
2. Arrange 28 g/1 oz of Ahi tuna slices in the middle of each plate.
3. Pour 2 tsp of sauce over it and top with a pinch of sea salt.
4. Then arrange a little of all the ingredients around the Ahi tuna and add the garnish.
5. For tableside service, offer the olive oil and peanuts at the table, and mix the salad.
NOVEMBER 2012
85
SIMMERED CHICKEN ROLL IN CHINESE HERBAL SOUP
Ingredients
Chicken Roll
Boneless chicken thigh
White cabbage
Spring onion stalks
Chili powder
Amounts
2 tbsp
6 ea.
1 tsp
7g
Chinese Herbal Soup
Water
“Dang gui” Chinese angelica
“Huai shan” Chinese yam
“Bei qi” Astragalus root
“Gou qi” Chinese wolfberry
Salt
Qi zi (medlar)
Spring onion
Ginger slice
10 cups
¾ tbsp
⅔ tsp
⅔ tsp
⅔ tsp
1 tsp
⅔ tsp
¾ tbsp
¾ tbsp
2.5L
10 g
5g
5g
5g
7g
5g
10 g
10 g
300 g
100 g
Method
1. Wash cabbage and tear out 6 leaves, blanch with hot water until the cabbage leaves turn
soft, dish out and drain.
2. Wash and clean the chicken thigh. Remove skin and place on cabbage, roll tight and tie
up with the spring onion stalks. Set aside.
3. Bring all the ingredients for the herbal soup to a boil. Add in the chicken roll, lower heat
and simmer for 20 minute until cooked.
4. Dish out the chicken roll and cut into slices. Place the chicken roll slices on a plate, pour
a little stock over the chicken and serve.
Recipe Credit: Chef Pung Lu Tin, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
86
BLACK GRAM CONGEE
Ingredients
Black gram
Water
Dry roasted white sesame seeds
Dry roasted black sesame seeds
Peeled ginger
Pandan leaves, tied into a knot
Ground cardamom
Salt
Amount
5 tbsp
3¾ pints
2 tbsp
2 tsp
2 tsp
4 ea.
½ tsp
¼ tsp
100 g
1800 ml
40 g
10 g
10 g
4g
2g
Method
1. Wash and soak the black gram for 8 hours.
2. Discard water and wash the black gram again.
3. Drain and place it in a blender along with the white and black sesame seeds. Add water
(as above) and blend till smooth.
4. Pour into a non-stick pot and add in the pandan leaves.
5. Boil over low heat, stirring often until it is aromatic and thickens.
6. Stir in the ground cardamom, ginger and salt.
7. Serve with honey, sugar, NutraSweet, jaggery syrup.
Note:
1. It is a good breakfast congee for all age groups.
2. This can also be served with finely chopped onion, ginger, green chillies and coriander
leaves and without sugar for a savoury black gram congee.
3. You can choose to thin down the consistency by adding more water or skimmed milk
and serve it as a hot healthy beverage.
Recipe Credit: Devagi Sanmugam, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
87
TOASTED OR STEAMED VADAI WITH RAISIN SAUCE
Ingredients
White gram
Water
Black peppercorns
Cumin seeds
Asafoetida powder
Finely chopped onion
Finely chopped green chilli
Finely chopped coriander leaves
Finely shredded curry leaves
Salt
Rice flour
Amount
1 cup
½ cup
½ tsp
½ tsp
½ tsp
4 tbsp
2 tsp
4 tsp
½ tsp
1 tsp
2 tbsp
300 g
125 ml
3.5 g
3.5 g
3.5 g
80 g
10 g
20 g
3g
6g
40 g
Method
1. Soak white gram for about 6 hours; rinse well and drain.
2. Place white gram, water, pepper, cumin and asafoetida into a blender and grind till you
get a smooth paste.
3. Place the white lentil paste into a mixing bowl.
4. Add in the rest of the ingredients and combine well.
5. Heat a sandwich toaster and lightly grease both the bottom and top mould.
6. Place ladleful of the prepared mixture onto the bottom mould.
7. Close the toaster and let it cook. Remove vadai when it turns golden brown.
8. Alternatively, line a 3 cm high tray with non-stick paper and pour the mixture in.
9. Place in steamer and steam for 25 minutes or until it is cooked through. Alternatively
place into small greased moulds and steam it.
Note:
1. This is one of the most popular Indian snacks and breakfast items; however it is usually
deep-fried.
2. This is an alternative method of cooking and presenting it, and the toaster version tastes
as good as a deep-fried vadai.
3. Serve with a salad and raisin sauce. (recipe below)
NOVEMBER 2012
88
RAISIN SAUCE
Ingredients
Tamarind
Water
Dark raisins
Brown sugar
Cumin seeds, roasted
Green chillies
Ginger
Salt
Amount
1⅛ cup
1 pint
1 cup
4 tbsp
1 ½ tsp
1 ½ tsp
2 tbsp
½ tsp
250 g
500 ml
200 g
80 g
10 g
10 g
30 g
4g
Method
1. Mix the tamarind and water together and strain.
2. Place tamarind water and the rest of the ingredients into a stainless steel pan and bring to
boil till raisins become soft. Let it cool.
3. Blend the mixture until smooth.
4. Serve with any dish.
NOVEMBER 2012
89
BLACK GRAM USLI
Ingredients
Black gram lentils
Turmeric powder
Tomatoes, diced
Onions, diced
Boiled potatoes with skin, diced
Seedless black grapes, quartered
Seedless red grapes, quartered
Chopped coriander leaves
Extra virgin oil
Lime juice
Grated jaggery or palm sugar
Salt
Minced ginger
Finely sliced green chillies
Chaat masala (optional)
Roasted pistachio, chopped coarsely
Amount
2 cups
¾ tsp
1 cup
3 oz
10 oz
⅔ cup
⅔ cup
1 tbsp
1 tbsp
⅓ cup
2 tbsp
1 tsp
1 tbsp
1½ tbsp
¾ tsp
½ cup
400 g
5g
150 g
100 g
400 g
100 g
100 g
25 g
30 ml
80 ml
20 g
5 – 10 g
25 g
15 g
5g
70 g
Method
1. Wash black gram thoroughly.
2. Place in a wide-mouthed glass jar and cover with water.
3. Allow to soak in the water overnight or for about 8 to 12 hours and then rinse and drain
them well. Return the black gram to the jar and cover with a light cloth. Leave the jar in a
cool, semi-lit place while the beans sprout. Rinse and drain the beans well every 8 hours and
then return them to their jar. Watch your sprouts grow over the next three days.
4. Finish sprouting by giving your beans a final rinse and then placing them in the covered jar
in the refrigerator.
5. Steam sprouts with a little turmeric so that they are cooked but crunchy. Leave aside to cool.
6. Combine the tomatoes, onions, potatoes, grapes and coriander leaves with the sprouts.
7. To make the dressing, combine lime juice, salt, jaggery, ginger and green chilies well until
jaggery has dissolved.
8. Pour over the sprouts and toss to combine well.
9. Sprinkle with chaat masala and pistachios before serving.
Note:
1. Sprouts are very nutritious and should be incorporated in our daily diet. Hotels and
restaurants can sprout assorted beans and seeds and use it in their menus.
2. Instead of sprouting black gram lentils, you can also sprout other lentils eg. Mung lentils or
chick peas or a combination of all.
3. This dish can be served as a one-dish meal or as a side dish.
Recipe Credit: Devagi Sanmugam, The Next BIG Idea in Healthy Menus: Traditions Revisited (Indian Cuisine)
as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
90
ROASTED MANCHURIAN CAULIFLOWER
Ingredients
Neutral-flavored oil, like canola or grapeseed
Green cardamom pods
Dried red chilies (optional)
Coriander seeds
Cumin seeds
Whole peppercorns
Cauliflower heads, cored and broken
into medium florets
Kosher salt
Sauce
Neutral-flavored oil, like canola or grapeseed
Freshly ground black peppercorns
Garlic cloves, finely chopped
Ketchup/tomato sauce
Cayenne pepper
Kosher salt
Amount
2 tbsp
3 ea.
3 ea.
1tbsp
1 tsp
½ tsp
2 ½ to 3 lb
15 g
7g
3.5 g
1.2 to 1.4 kg
1 tsp
7g
2 tbsp
½ tsp
8 ea.
1½ cup
½ tsp
¼ tsp
30 ml
3.5 g
30 ml
360 ml
3.5 g
3.5 g
Method
1. Preheat your oven to 425°F/220°C/gas 7. Grease a 9-by-11-inch/23-by-27-cm baking dish
with 1½ tbsp of the oil and set aside.
2. Grind the cardamom, chilies (if using), coriander, cumin, and peppercorns in a coffee
grinder or small food processor until fine. Mix the spices with the remaining 1½ tbsp oil in a
large bowl. Add the cauliflower, sprinkle with salt, and toss to coat. Transfer the vegetables
to a baking dish and roast for 20 minutes.
3. While the cauliflower roasts, make the sauce. Heat the oil and pepper in a large frying pan
over medium-high heat for 1 minute. Add the garlic and cook until it is fragrant, about 1
minute, stirring often.
4. Add the ketchup/tomato sauce and cook for 2 minutes, stirring occasionally.
5. Reduce the heat to medium and add the cayenne pepper and salt. Cook until the
ketchup/tomato sauce thickens and becomes deep red in color, stirring occasionally, 6 to 8
minutes.
6. Once the cauliflower has roasted 20 minutes, add the sauce to the pan and stir to evenly coat
the cauliflower.
7. Continue roasting until the cauliflower is tender, another 20 to 30 minutes, stirring midway
through, and serve.
NOVEMBER 2012
91
SWEET POTATO CHAAT
Ingredients
Sweet potatoes
Canola oil
Kosher salt
Toasted Cumin
Chaat masala
Cayenne pepper
Lime
Amount
2½ lb
4 cups
1-2 tbsp
1-2 tbsp
1-2 tbsp
¼ - ½ tsp
2 ea.
1134 g
1L
14 - 28 g
14 - 28 g
14 - 28 g
1-3 g
Method
1. Heat your oven to 450°F / 230ºC. Prick the sweet potatoes with a fork and then place them
on an aluminium foil-lined baking sheet. Bake until the skins are baggy and the flesh gives
to slight pressure, about 1 hour (less for small sweet potatoes and longer for large ones).
2. Set the potatoes aside to completely cool and then peel and chop them into cubes. Reduce
the oven temperature to 350°F / 176ºC.
3. Heat the canola oil in a large pot or wok until it reads between 325°F / 160ºC and 350°F /
176ºC on a thermometer. Using a slotted spoon, add about 1/4 of the potatoes (take care not
to overcrowd the pot, otherwise the oil will cool) and fry, stirring, turning and breaking the
potatoes apart if they stick together. Fry until they are blistered and browned, about 4 to 6
minutes.
4. Transfer them to a paper towel-lined plate and set them aside or keep them warm on
another baking sheet in the hot oven. Let the oil return to 325°F / 160ºC to 350°F / 176ºC
before frying the remaining batches of potatoes.
5. Once all of the potatoes are fried, transfer them to a bowl and toss with a few pinches of
kosher salt, toasted cumin powder, chaat masala, a pinch of cayenne and some fresh lime
juice. Taste and adjust with additional spices or lime juice as you like.
6. Serve while hot or at room temperature.
NOVEMBER 2012
92
CARDAMOM ROASTED CAULIFLOWER
Ingredients
Extra-virgin olive oil
plus extra for greasing baking dish
Cardamom pods
Dried red chilies (optional)
Coriander seeds
Cumin seeds
Whole peppercorns
Cauliflower heads, cored and broken
into medium florets
Red onion, halved and thinly sliced
A pinch of kosher salt
A pinch of garam masala
Amount
⅓ cup
80 ml
3 ea.
3 ea.
1tbsp
1 tsp
½ tsp
2 ½ to 3lb
15 g
7g
3.5 g
1.2 to 1.4 kg
1 ea.
Method
1. Heat your oven to 425°F / 218ºC. Grease a baking dish with some of the olive oil and set
aside.
2. Grind the cardamom, chilies, coriander, cumin and peppercorns in a coffee grinder or small
food processor until fine.
3. Mix the spices with the oil in a large bowl. Add the cauliflower and onions and toss to coat.
4. Transfer the vegetables to a baking dish and roast until they’re tender, about 1 hour, stirring
every 20 minutes.
5. Sprinkle with salt and garam masala to serve.
Note:
Coarse kosher salt, or even Maldon sea salt, adds a lovely crunch to this otherwise creamy and
yielding roasted cauliflower.
NOVEMBER 2012
93
GREEN BEANS WITH COCONUT (GREEN BEAN PORIYAL)
Ingredients
Canola oil
Mustard seeds
Curry leaves, roughly torn
Cumin seeds
Unsweetened shredded coconut
Green beans cut into bite-sized pieces
Kosher salt
Water
Amount
¼ cup
1 tbsp
24 ea.
1¼ tsp
¾ cup
1 lb
1¼ tsp
1 cup
80 ml
15 g
10 g
175 g
450 g
6g
240 ml
Method
1. Combine the oil and the mustard seeds in a large skillet or wok. Heat over medium-high
until the mustard seeds start to pop, about 1 ½ to 2 minutes.
2. Add the curry leaves and cumin and cook, stirring often, until the cumin becomes fragrant
and browned, about 1 ½ to 2 minutes.
3. Add 60 g/¼ cup of coconut and cook until it turns a toasty brown color, about 15 to 30
seconds, stirring continuously so the coconut doesn’t burn.
4. Add the green beans and the salt and cook for 5 minutes, stirring occasionally.
5. Add the remaining coconut and the water and bring to a simmer. Cover the skillet and
reduce the heat to medium-low, until the green beans are tender, about 10 minutes.
6. Uncover, increase the heat to medium and cook until all of the water is evaporated, stirring
often, about 5 to 8 minutes.
7. Taste for seasoning and serve.
NOVEMBER 2012
94
RENDANG TONGKOL
Ingredients
Tuna
Coriander powder
Krisik (desiccated coconut paste)
Lemongrass, bruised
Galangal, bruised
Ginger, bruised
Tamarind juice
Daun limau perut (kaffir leaves)
Daun kunyit (turmeric leaf)
Hot water, as necessary
Fish stock
Salt/gula melaka to taste
Paste
Chilli paste
Onion
Garlic
Belachan (fermented shrimp paste)
Candlenuts or Buah keras
Amount
11 oz
1 tsp
½ cup
3 tbsp
3 tbsp
2 tbsp
3 tbsp
2 tsp
2 tsp
1 cup
1 cup
300 g
7g
150 g
50 g
50 g
30 g
50g
10 g
10 g
250 ml
250 ml
5 tbsp
3 tbsp
3 tbsp
2 tbsp
3 tbsp
80 g
50 g
50 g
30 g
50 g
Method
1. Heat wok or frying pan.
2. Blend together the chili paste, onion, garlic, belachan and candlenuts using a mortar and
pestle (batu lesong).
3. Sauté in the pan for a few minutes, stirring well until cooked.
4. Add the coriander powder, Kaffir leaves and turmeric leaves and stir.
5. Add the bruised ingredients and stir
6. Add tamarind juice and stir (All above takes 2 minutes stirring)
7. Finally add a little hot water and the krisik and stir until fully cooked.
8. Add the fish stock and tuna to the pan with a dash of salt and sugar to taste.
9. Once cooked, remove from heat.
10. Remove the leaves and bruised ingredients from the dish and add the raisins before serving.
Note: Rendang is a very famous traditional Malay dish of many forms but is always fried ,with
coconut milk and cooked with beef, mutton and chicken. This is a technique of frying the sauce
without oil and the cooking process will give an almost similar texture. Tuna is used in
replacement of meat because of the thickness of its flesh; otherwise ikan tenggiri or mackerel
will be another good choice.
NOVEMBER 2012
95
Krisik gives body to the taste of rendang and coconut milk is unusually absent here.
Traditionally, all rendang dishes are cooked with heavy coconut milk.
The tuna or tenggiri fish could be fried first to keep the texture and shape. It could also be
cooked raw without frying. Raisins added to replace sugar which is not done in Malay cooking
though the dish is a traditional Malay common dish.
Recipe Credit: Aziza Ali, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
96
General Session V
3:30 – 5:00 p.m.
Healthier Hainanese Chicken Rice
Chef Alex Poon, Yuhua Hawker Centre, Singapore
Healthier Mee Goreng
Chef Habib Mohamed, Yuhua Hawker Centre, Singapore
NOVEMBER 2012
97
HEALTHIER HAINANESE CHICKEN RICE
Yield: 4 portions
Ingredients
Chicken breast
Amounts
14 oz
400 g
Chicken Stock
Soya beans
Ikan bilis (Anchovy) with heads on
Pork bones
Water
½ cup
4 tbsp
10 oz
12 cups
100 g
75 g
300 g
3L
1 ½ cups
⅓ cup
2 tsp
2 tbsp
300 g
75 g
10 ml
30 g
20 g
40 g
Rice
White rice
Brown rice
Vegetable oil
Garlic
Pandan leaf
Ginger, cut into slices
Lemongrass stalk, smashed and cut into 3 pieces
Salt
Chicken stock
Sesame oil to taste
Chicken Sauce
Chicken stock
Seasoned oil
Rock sugar
Light soy sauce
Chili Sauce
Chili padi
Garlic
Ginger, chopped
Lime juice
Salt
Sugar
Cooled boiled water as needed
1 ea.
½ tsp
2⅔ cups
½ tsp
4g
650 ml
4 ml
5 tbsp
½ tsp
½ tsp
1 tsp
100 ml
5 ml
5g
7 ml
⅔ cup
⅔ cup
⅔ cup
1 ea
To taste
To taste
100 g
100 g
100 g
Method:
Chicken
1. For the chicken stock, add the ikan bilis, soya beans and bones to water. Bring to boil and
simmer for 2- 3 hours.
2. Put chicken breast in to boiling stock and simmer for 20-25 minutes.
3. Remove chicken and immerse in cold water till cold. Remove and cut chicken into pieces.
NOVEMBER 2012
98
Rice
4. Pre - soak brown rice in water for 6hrs.
5. Mix pre-soaked brown rice and white rice together. Drain well
6. Heat oil in wok, add garlic and ½ amount of pandan leaf and stir fry until golden brown.
Strain and discard oil.
7. Pour stock in the pot with fried ginger and pandan leaf. Bring to boil.
8. Add in the rest of the pandan leaves, salt and lemon grass. Bring to boil and simmer for 5-6
minutes
9. Pour the brown and white rice into rice cooker, mix in sesame oil and then pour in stock
mixture and cook until soft.
Chicken sauce
10. Mix chicken stock, seasoned oil, rock sugar and light soya sauce in a blender.
11. Add to a pan and bring to the boil.
12. Set aside for serving.
Chili sauce
13. Mix together the chili padi, garlic, ginger in a blender, adding lime juice gradually.
14. Add cooled water to the mixture if needed.
15. Add a pinch of salt and sugar to taste.
16. Set aside for serving.
To Serve:
17. Plate the rice and add the chicken.
18. Pour chicken sauce over chicken and serve with the chili sauce and minced ginger oil
Notes:
Modification made to make dish healthier:
1. Use of healthier choice products – oil and low-sodium salt
2. What is commonly known as brown rice in Singapore often refers to red rice. Brown and
red rice are often soaked for 4-5 hours prior to cooking to soften the grain.
Recipe Credit: Alex Poon, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
99
HEALTHIER MEE GORENG
Yield: 1 portion
Ingredients
Oil with healthier choice logo
Onion
Cabbage, sliced finely
Bean sprout
Whole grain yellow noodles
Tomato sauce
Sambal (family recipe)
Light soya sauce
Egg
Green chili, chopped
Cai xin (Chinese flowering cabbage), chopped
Fresh tomatoes, sliced
Potatoes, cooked and
cut into bite sized chunks
Amounts
2 tbsp
2 tbsp
¾ cup
½ cup
1 cup
1 tbsp
2 tbsp
1 tbsp
1 ea.
1 ea.
¼ cup
½ ea.
¼ ea.
40 ml
40 g
110 g
75 g
200 g
20 ml
40 ml
20 ml
40 g
Garnish
Lime juice
Method:
1. Add the oil to a hot wok. When the oil is hot, add in onion, cabbage and bean sprouts.
Briefly stir fry for 10 seconds.
2. Add in the noodles, sambal, tomato sauce and light soya sauce. Stir fry for 1-2 minutes till
fragrant.
3. Move noodles to side of wok. Add in 1/2 tsp oil, crack in the egg, toss in noodles and stir fry
for another 10 seconds.
4. Add in and stir fry green chilli, tomato slices, chopped cai xin and potato.
5. Squeeze in juice of 1 lime and serve hot.
Notes:
Modification made to make dish healthier:
3. Use of healthier choice products – whole wheat noodles, oil and low-sodium salt
4. Use healthier cooking method – stir frying with less oil
Recipe Credit: Habib Mohamed, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
100
MENUS FOR THE DAY
Thursday, November 29, 2012
Breakfast Buffet
7:30 – 8:30 a.m.
Sponsored by Vitamix
Sophia Ballroom
Chilled Station
Ricotta and Aloe Vera Yogurt Parfait with Organic Granola, Raisins and Pistachios
Fresh Local Fruit Salad with Passion Fruit Pineapple Coulis
Smoked Coral Trout and Air Dried Beef Brasola
Build Your Own Muesli with a Selection of Fruits, Berries and Yogurt
Raffles City Convention Centre Chefs
From the Bakery
Pistachio Multi-Grain English Muffins with Kaya
Lemon Chickpea Breakfast Muffins
Raisin Pistachio Spread with Sliced Whole Grain Bread
Hot Station
Organic Eggs Florentine on Multi-grain English Muffin
Steamed Chicken Siew Mai
Oatmeal Porridge with Natural Honey, Apple Puree and Dark Chocolate Coins
Seared Tomato with Basil Pesto
Vitamix Beverages
Strawberry Grape Smoothie
All Green Smoothie
Other Beverages
Coffee and Tea
Morning Break
10:00 – 10:30 a.m.
Olivia Foyer
Thunder Tea Inspired Donburi
NOVEMBER 2012
101
RAISIN PISTACHIO BREAKFAST SPREAD
Yield: 3 cups
Ingredients
Honey or agave nectar
Raw pistachios
Ginger paste or a 2-inch
cube of fresh ginger
Raw sesame seeds
Raisins
Amounts
2 tbsp
1 cup
1 tbsp
40 ml
150 g
28 g
2 tbsp
1 cup
28 g
150 g
Method
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to
High.
2. Blend for 1 minute, using the tamper to press the ingredients into the blades.
Source: Vitamix, adapted, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
102
STRAWBERRY GRAPE SMOOTHIE
Yield: 4 cups
Ingredients
Green grapes
Red grapes
Strawberries, frozen, unsweetened
Ice cubes
Amounts
1 cup
1 cup
1 cup
½ cup
150 g
150 g
150 g
75 g
Method
milk bag.
Source: Vitamix, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
103
ALL GREEN SMOOTHIE
Yield: 3¼ cups
Ingredients
Water
Pineapple juice
Green grapes
Bartlett pear, ripe, seeded and halved
Avocado, pitted, peeled
Broccoli, coarsely chopped
Spinach, washed
Ice cubes
Amounts
¼ cup
½ cup
1¾ cups
¼ ea.
½ ea.
¼ cup
½ cup
¼ cup
63 ml
125 ml
188 ml
38 g
75 g
38 g
Method
2. Blend for 35 to 40 seconds or until mixture is smooth.
NOVEMBER 2012
104
Family Style Lunch
12:15 – 1:30 p.m.
Sponsored by Colavita
Sophia Ballroom
Family Style
Yee Sang “Good Luck” Salad
and
Roasted Mushroom Salad with Lemongrass, Toasted Rice Powder, Chili Lime Olive Oil
Dressing
Green Mango Salad
Whole Grain Breads
Colavita Extra Virgin Olive Oil
Main Course – served at the Table
Steamed Brown Rice Infused with Umeboshi Plum
Lightly Steamed Garden Vegetables with Garlic and Extra Virgin Olive Oil
Masak Kuah Pedas
Chef Violet Oon, Singapore
Spicy Roasted Chicken with Lime Sambal
Chef Ken Arnone, CMC, representing Colavita
Dessert - Served at the Table
Olive Oil Pound Cake with Fresh Fruit and Lemon & Olive Oil Sorbet
Beverages
Iced Green and Black Teas
NOVEMBER 2012
105
ROASTED MUSHROOM SALAD WITH LEMONGRASS, HERBS,
TOASTED RICE POWDER & CHILI-LIME SOY DRESSING
Yield: 4 portions
Ingredients
King oyster mushroom, cube ½”
Maitake mushroom
Olive oil
Lemongrass, cut ½” & smashed/ bruised
(discard after roasting)
Ginger, minced
Garlic, minced
Kosher salt
Amounts
2 cups
2 cups
1 cup
1 pc.
300 g
300 g
250 ml
2 tbsp
2 tbsp
1 tsp
40 g
40 g
7g
Celery, sliced thin on a bias
Red onion, sliced thin
Carrots, julienne
Lemongrass, minced
Mint leaves, hand torn in pieces
¼ cup
¼ cup
¼ cup
2 tsp
10 ea.
38 g
38 g
38 g
14 g
Jasmine rice, uncooked
½ cup
75 g
Dressing
Kikkoman soy sauce
Lime juice
Sugar
2 tbsp
3½ tbsp
2½ tbsp
40 ml
70 ml
50 ml
Method
1. Combine the mushrooms, olive oil, lemongrass, ginger, garlic & salt together & roast in a
preheated 350 ºF / 175ºC oven for 15 minutes.
2. Discard the lemongrass chunks.
3. Cool & toss the mushrooms with the rest of the salad & dressing.
4. Toast ½ cup / 75 g of uncooked jasmine rice in a 350 ºF / 175ºC oven until it turns golden
brown.
5. Grind it in a coffee grinder until it turns to powder. This can be stored in an air tight
container once cooled.
6. Garnish the dish with toasted rice powder.
NOVEMBER 2012
106
SPICY ROASTED CHICKEN WITH CHILI LIME SAMBAL
Yield: 25 portions
Ingredients
Chicken thighs, skin removed
Salt
Black pepper
Amounts
8 ea.
To taste
To taste
Galangal root, sliced
Almonds
Lemongrass
Shallots, medium
Garlic, crushed
Jalapeno, red
Sage, leaves fresh
Tumeric
⅓ cup
½ oz
⅓ cup
3 ea.
4 ea.
8 ea.
4 ea.
¼ oz
1 tsp
125 ml
14 g
50 g
Coconut milk
Kaffir lime leaves
Honey
Salt
21½ oz
10 ea.
1tbsp
To taste
609 g
Garnish
Chives, short cut
⅓ cup
7g
6g
20 ml
50 g
Method
1. Season the chicken with salt and pepper.
2. Combine the ingredients from extra virgin olive oil through to the turmeric in a blender and
puree until a smooth paste.
3. Coat the chicken with a small amount of the puree and marinate for 8 hours.
4. Take the remaining puree and toast over medium heat in a sauce pan until very aromatic.
5. Add the coconut milk, lime leaves and honey; bring to a simmer and cook gently for 10
minutes.
6. Taste and adjust the seasoning.
7. Sear the chicken over medium heat until golden brown on both sides.
8. Roast at 350ºF / 175ºC convection, until 165ºF / 75ºC.
9. Debone the chicken and cut into 3 or 4 pieces (depending on the size), and serve with the
warm sauce.
NOVEMBER 2012
107
OLIVE OIL POUND CAKE
Ingredients
Amounts
All purpose flour
Cake flour
Baking powder
Salt
Butter
Sugar
Eggs, whole
Milk
Olive oil
Total amount
400 g
60 g
14 g
6g
170 g
400 g
5 ea.
200 ml
100 ml
1600 g
Method
1. Sift together the dry ingredients. Set aside
2. Combine liquids. Set aside
3. Cream butter and sugar well, slowly add the eggs and then add a little of the flour mix.
4. Alternately add remaining dry ingredients with the liquids.
5. Do not overmix.
6. Scale 500 g. into loaf pans.
7. Bake at 338 ºF / 170°C for about 30 to 35 minutes.
NOVEMBER 2012
108
LEMON & OLIVE OIL SORBET
Yield: 35 standard portions/1.5 L
Ingredients
Amounts
Water
Sugar
Lemon juice
Egg white
Lemon zest, grated
500 g
350 g
500 ml
300 ml
1ea.
10 g
Method
1. Heat the water and the sugar together until they boil and then remove from heat and allow
the resulting syrup to cool.
2. Add all the remaining ingredients to the syrup from step one and whisk together to
combine. Place the mixture into an ice-cream freezer and churn according to the
manufacturer’s instructions.
Source: Chef Gerald Gass for McEvoy Olive Oil as presented at the 2012 Worlds of Healthy Flavors ASIA®
NOVEMBER 2012
109
Afternoon Break
3:00 – 3:30 p.m.
Olivia Foyer
Gluten Free Raisin and Pistachio Chocolate Dipped Biscotti
Bowls of Fresh Red, Purple and Green Grapes
NOVEMBER 2012
110
GLUTEN-FREE RAISIN PISTACHIO BISCOTTI
Yield: two 12” logs, 24 portions
Ingredients
Amounts
Almond flour
Flour Blend #3
Baking powder
Sugar
Gluten-free bread crumbs
Raisins
Pistachios
Vanilla extract
Almond extract
Orange juice
Egg
5.4 oz
6 oz
2 tsp
6 oz
3 oz
4.5 oz
3 oz
½ tsp
½ tsp
1 oz
3 ea
153 g
170 g
14 g
170 g
85 g
128 g
85 g
2.5 ml
2.5 ml
28 g
Method
1. Preheat oven to 370°F.
2. In a mixing bowl, combine almond flour, flour blend, baking powder, sugar, bread crumbs,
and raisins, and pistachios.
3. Add vanillas and almond extracts, orange juice, and whole eggs, and mix on low speed until
just combined.
4. On a lightly floured work surface, shape the dough into a log 3-inch to 4-inch wide by ½
inch thick.
5. Place the log on a sheet tray, allowing enough room to accommodate spread.
6. Bake log at 370°F for 20 minutes or until the log is firm to the touch. Remove from oven and
allow to cool for 5 minutes. Reduce oven temperature to 300°F.
7. Cut the log into slices ½ inch to ¾ inch wide and place cut side up on the baking sheet.
8. Bake a second time at 300°F for about 25 minutes or until biscotti are dry in the center.
Note: Nutritional data for the serving size of 1 biscotti, calories 150, total fat 8 grams, sodium 65
milligrams, total carbohydrates 16 grams, dietary fiber 2 grams, and protein 5 grams.
Recipe credit: Gluten-Free Baking with The Culinary Institute of America,
by Richard J. Coppedge Jr. (Adams Media, 2008).
NOVEMBER 2012
111
Sponsor Reception featuring Bronze Sponsors
5:00 – 6:00 p.m.
Olivia Foyer
American Pistachio Growers Station
Pistachio Cookies
Recipe from Najmieh Batmanglij
Raisin Administrative Committee Station
Thai Prawn Curry with Grapes and Fresh Basil
Cauliflower with Tribal Salt and Raisins
Recipe from Alexander Ong
Kikkoman Station
Salad Rolls with Jicama, Peanuts and Basil (Bo Bia Chay)
Recipe from Mai Pham
Shangri-La Hotels and Resorts Station
Healthier Mee Goreng
Chef Habib Mohamed, Yuhua Hawker Centre, Singapore
USA Poultry and Egg Export Council (USAPEEC) Station
Healthier Hainanese Chicken Rice
Chef Alex Poon, Yuhua Hawker Centre, Singapore
Additional Offerings
Farro and Mushroom Sliders
Recipe from Suvir Saran
Xian Lamb Skewer
Recipe from Alexander Ong
Beverages
Acai, Pomegranate, Blueberry Fresca
Selected Wines, Iced Green Tea
NOVEMBER 2012
112
PISTACHIO COOKIES
Yield: 20 portions
Ingredients
Amounts
Dough
Raw pistachio kernels, ground
Egg whites
Confectioners’ sugar
Sea salt
Rose water
Ground cardamom
4 cups
2 ea
1½ cups
¼ tsp
2 tbsp
1 tsp
600 g
Garnish
Raw pistachio kernels, chopped
Dried rose petals, crushed
Confectioners’ sugar for dusting (optional)
¼ cup
2 tbsp
2 tbsp
38 g
28 g
28 g
225 g
1g
40 ml
7g
Method
1. Place the oven rack in the center and preheat oven to 350°F / 180°C. Line 2 baking sheets
with parchment paper or baking mats.
2. In a mixing bowl, lightly beat the egg whites, sugar, salt, and rose water until frothy. Fold in
the pistachios and cardamom with a rubber spatula until a soft dough is formed.
3. Use an ice cream scoop to scoop up some of the dough (about 1½ teaspoons). Drop it on the
baking sheet. Continue, leaving 2½ inches between each piece for expansion. Decorate each
piece with a few pistachio kernels and rose petals.
4. Bake for 20 to 25 minutes until the cookies are lightly golden around the edges.
Remove baking sheet from the oven and allow to cool on a cooling rack. Dust with
confectioners’ sugar.
5. Remove the cookies from the baking sheet using an offset spatula. Serve or store in an
airtight glass container.
Source: Najmieh Batmanglij, American Pistachio Growers, as presented at the 2012 Worlds of Healthy Flavors
ASIA® conference. Published with permission of the author. All rights reserved.
NOVEMBER 2012
113
THAI PRAWN CURRY WITH GRAPES AND FRESH BASIL
Yield: 6 servings
Ingredients
Amounts
Vegetable oil
Onions, chopped
Fresh ginger, finely chopped
Unsweetened coconut milk
Chicken broth
Green curry paste
Prawns (26/30), peeled and deveined
Fish sauce
Red California seedless grapes, halved
Lime
Fresh basil, chopped
Basmati rice, cooked
2 tbsp
1 cup
1 tbsp
14 oz
¾ cup
1-2 tbsp
1½ lb
1½tbsp
1½ cups
1 ea.
½ cup
3 cups
28 g
150 g
14 g
420 ml
188 ml
14-28 g
680 g
30 ml
225 g
75 g
684 g
Method
1. Heat oil in large skillet over medium heat. Add onions and ginger and cook until onions are
softened, about four minutes.
2. Add coconut milk and chicken broth and bring to a simmer; cook uncovered until slightly
thickened, about four minutes. Whisk in curry paste.
3. Add prawns and fish sauce and cook just until prawns are opaque in center, about three
minutes.
4. Transfer to serving dish; stir in grapes, lime juice and basil.
5. Serve with cooked rice.
Recipe Credit: California Table Grape Copmmission, as presented at the 2012 Worlds of Healthy Flavors ASIA®
NOVEMBER 2012
114
CAULIFLOWER WITH TRIBAL SALT, RAISINS & PEPPERS
Yield: 4 portions
Ingredients
Amounts
Cauliflower head, cut into florets
Golden & natural raisins
Red Fresno chili, cut into rings
Curry leaves
Corn starch
Vegetable oil for frying
Tribal salt
1 ea.
1 tbsp
3 ea.
16 ea.
½ lb
3 qt
to taste
Marinade
Curry Powder
Turmeric
Cumin
White pepper
Vegetable oil
1 tbsp
1 tbsp
1 tbsp
1½ cup
1 cup
28 g
28 g
28 g
225 g
250 ml
Tribal Salt
Kosher salt
Szechuan peppercorn, toasted & crushed
5-spice powder
½ cup
½ tbsp
¼ tsp
75 g
14 g
1g
28 g
226 g
3L
Method
1. Mix the curry powder, turmeric, cumin, white pepper and oil. Add the marinade to the
cauliflower florets.
2. Mix well and marinate for 2 hours.
3. Dredge the cauliflower, raisins and chilies with corn starch.
4. Fry at 350 ºF / 176ºC until golden brown. Right before it is ready, add in the curry leaves.
5. Drain the cauliflower well and season with the tribal salt.
6. For the tribal salt, mix the salt, Szechuan pepper and 5-spice powder and store in an airtight
container. It will store well for 1 month in a pantry.
NOVEMBER 2012
115
SALAD ROLLS WITH JICAMA, PEANUTS AND BASIL
(BO BIA CHAY)
Yield: 24 rolls
Ingredients
Vegetable oil
Eggs
Sea salt
Shallots, chopped
Soy sauce
Jicama, peeled and cut into matchstick strips
Carrot, peeled and cut into matchstick strips
Water
Tofu, pan-seared, cut into thin strips
Hoisin sauce
Ground chili paste (or to taste)
Dried rice paper rounds, 6” or 8”
Asian basil leaves
Peanuts, roasted and chopped
Amounts
4 tbsp
2 ea.
1½ tsp
2 tbsp
1 tbsp
2 cups
1 cup
½ cup
6 oz
¼ cup
1 tbsp
24 ea.
⅔ cup
⅓ cup
80 ml
8g
28 g
14 g
300 g
150 g
125 ml
170 g
63 ml
15 g
100 g
50 g
Method
1. Heat 1 tablespoon of the oil in a large non-stick pan over moderate heat. In a bowl combine
the eggs and half of the salt and beat well. When the pan is hot, pour half of the beaten eggs
and quickly swirl to cover the entire pan. Cook until firm, about 1 minute, then flip the egg
crepe over and cook another minute. Transfer the crepe to a plate. Repeat with the
remaining egg batter. When the crepes are cool enough to handle, cut into thin strips and set
aside.
2. Heat the remaining oil in a large pan over high heat. Add the shallots and stir until fragrant,
about 1 minute. Add the soy sauce, jicama, shredded carrots, water and the remaining salt.
Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes. Transfer the
vegetables to a dish.
3. Combine the hoisin sauce and chili paste in a small bowl and set aside. Set up a work station
by placing the ingredients in the order they will be needed.
4. Fill a large mixing bowl with hot water. Line a cutting board with a damp towel and place it
next to the bowl. Working with two rice sheets a time, dip 1 sheet, edge first, in the hot
water and turn to wet it completely, about 10 seconds. Lay the sheet down on the towel.
Repeat with the other and place it next to the first. (This allows you to work with one while
the second sheet is being set.)
5. Neatly place on the bottom third of the rice sheet, a few strips of the egg crepe, 1 piece
lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces tofu, ½ teaspoon hoisin sauce mix, 2
to 3 basil leaves and a sprinkling of peanuts. Make sure the fillings are neatly stacked. Fold
the bottom edge over, tuck in the sides and roll into a cylinder. A perfect bo bia is about 1inch wide and 4-inches long. Serve the rolls whole or cut in half.
Recipe Credit: Mai Pham, Star Ginger Restaurants Sacramento as presented at the 2012 Worlds of Healthy
Flavors ASIA® conference. Published with permission of the author. All rights reserved.
NOVEMBER 2012
116
SOY-LIME DIPPING SAUCE
(NUOC TUONG PHA)
Yield: 1 cup
Ingredients
Garlic clove
Fresh Thai birdseye chili
Sugar
Soy sauce, preferably chinese
Lime juice, with pulp
Water (as needed)
Amounts
1 ea.
2 ea.
2½ Tbsp
⅓ cup
2½ Tbsp.
¼ cup
50 g
85 ml
50 ml
62 ml
Method
1. Place the garlic, chili, and sugar in a mortar and pound into a paste (you can also chop the
garlic and chili by hand).
2. Transfer to a small bowl and add the soy sauce, lime juice, and water. Stir until well
blended.
3. This sauce will keep up to 3 weeks in the refrigerator in a tightly-lidded jar.
Recipe Credit: Mai Pham, Star Ginger Restaurants Sacramento as presented at the 2012 Worlds of Healthy Flavors
NOVEMBER 2012
117
FARRO AND MUSHROOM SLIDERS
Yield: 10 patties
Ingredients
Amounts
Farro
Sweet potatoes, pale flesh
Fresh rosemary sprig.
Fresh thyme sprig.
Black pepper, freshly ground
Peanuts, chopped
Mushroom caps, brown, finely chopped
Kosher salt
Shallots, finely chopped
Dry white wine, dry vermouth, or water
Parmigiano-Reggiano cheese, finely grated
Lentil crumbs
¾ cup
1 lb
6 tbsp
1 ea.
1 ea.
1 tsp
¾ cup
1 lb
¾ tsp
4 tbsp
3 ea.
1 tbsp
½ cup
1 cup
110 g
450 g
120 ml
7g
110 g
450 g
5g
80 ml
20 ml
100 g
200 g
Method
1. Bring 2¼ cups of water to a boil in a medium saucepan. Add the farro, return to a boil,
cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30
minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.
2. While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the
potatoes, return the water to a boil, and cook until a paring knife easily slips into the center
of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel
them and place them in a large bowl.
3. Remove the needles and leaves from the rosemary and thyme branches and place them in a
large skillet along with the olive oil and black pepper. Warm the olive oil-herb mixture over
medium-high, stirring occasionally. Once the herbs start cracking, after about 1½ minutes,
add the peanuts and cook for 2 minutes or until a nice golden color, add the mushrooms
and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7
minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
4. Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and
cook until they are soft and just starting to brow, about 2 minutes. Add the wine and stir to
work in any browned bits from the bottom of the pan. Turn off the heat and scrape the
shallots into the bowl with the mushrooms and potatoes. Add the Parmesan along with the
farro. Use a potato masher or fork to mash the ingredients together.
5. Form the mixture into 10 patties. Place the panko or lentil crumbs in a shallow dish and
press the top and bottom of each patty into the panko/lentil crumbs to evenly coat. Heat 3
tablespoons of olive oil in a clean large skillet over medium-high heat.
NOVEMBER 2012
118
6. Add 5 patties and cook on each side until nicely browned and crusty, 8 to10 minutes total.
Remove the patties from the skillet and place them on a plate. Repeat with the remaining
patties, adding more oil between batches if necessary. Serve hot with a lightly dressed green
salad.
NOVEMBER 2012
119
XIAN LAMB SKEWERS
Yield: 2 portions
Ingredients
Lamb leg meat, deboned, trimmed, thinly sliced
Kosher salt
Amounts
3 lb
to taste
1.36 kg
Roland bamboo skewers, soaked overnight in water
For the marinade
Cumin powder
Coriander powder
Chile powder
Xian chile paste
Vegetable oil
2 tbsp
1 tbsp
1 tbsp
1 tbsp
4 tbsp
40 g
25 g
25 g
25 g
80 ml
Method
1.
For the marinade: heat the oil over medium heat, add the spices, and stir to mix well. Cook
the spices for about 2 minutes over low heat.
2. When the marinade has cooled, mix it with the lamb and season the mixture with kosher
salt and let it sit for 1 hour.
3. Skewer the meat and grill it to medium well.
4. Sprinkle just a touch of kosher salt just before serving.
NOVEMBER 2012
120
ACAI POMEGRANATE BLUEBERRY AGUA FRESCA
Yield: 3 cups
Ingredients
Blueberries, fresh or frozen
Lime, peeled
Acai Pomegranate Coconut Water
Agave nectar
Ice cubes
Amounts
3 cups
1 ea.
2 cups
2 tbsp
2 cups
450 g
500 ml
40 ml
500 g
Method
milk bag.
NOVEMBER 2012
121
FRIDAY, NOVEMBER 30
Demonstration Recipes
General Session VI
8:30 – 10:00 a.m.
Salmon Belly Tartare, Green Espuma
and
Salmon Tataki, Orange Basil Dressing
Fava with Tomato Popped Spices and Cilantro Chutney
and
Pistachio-Crusted Crab Cakes with Baby Lettuces
NOVEMBER 2012
122
SALMON BELLY TARTARE, GREEN ESPUMA
Yield: 10 Portions
Ingredients
Salmon tartare
Salmon belly, small cubed
Granny smith apples, brunoise
Celery, brunoise
Shallot, bruniose
Capers, chopped
Citrus zest,
Dill, fresh and chopped
Salt
White peppercorn, milled
Green Espuma
Dutch cucumber, peeled and seeded
Green grapes, seedless
Granny smith apples, peeled and seeded
Spring water
Lemon juice
Fresh white bread
Fresh dill
Fresh mint
Gelatin leaves (2gm/pc)
Rock salt, milled
Amounts
4 oz
¼ cup
⅛ cup
⅛ cup
⅛ cup
2 tsp
½ tsp
⅓ tsp
¼ tsp
250 g
60 g
30 g
30 g
30 g
10 g
3g
2g
1g
1⅓ cups
½ cup
½ cup
⅓ cup
1 tbsp
1 tbsp
½ tsp
⅓ tsp
4 ea.
⅔ tsp
200 g
75 g
75 g
100 ml
20 ml
20 g
3g
2g
5g
Method
1. For the salmon tartare: Cut salmon belly into small cubes and set aside. Mix the rest of the
ingredients together in mixing bowl and season it accordingly.
2. Add the salmon, cover and chill.
3. For the green espuma: Soften the gelatin leaves in iced water. Blend all the green espuma
ingredients in a high speed food processor, strain through a fine strainer.
4. Add in the softened gelatin leaves.
5. Fill mixture into an espuma bottle. Charge with 2 gas units. Keep refrigerated till ready to
use.
Recipe Credit: Chef Yen Koh, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
123
SALMON TATAKI
Yield: 10 Portions
Ingredients
Salmon loin, trimmed
Togarashi chilli powder
Black goma, Japanese sesame, roughly blend
White goma, Japanese sesame, roughly blend
Kelp salt
White peppercorn, milled
Seaweed, toasted
Cumin, toasted and grounded
Coriander seed, toasted and grounded
Fennel, finely sliced
Amounts
5½ oz
½ tsp
⅓ tsp
⅓ tsp
¼ tsp
¼ tsp
¼ tsp
¼ tsp
¼ tsp
⅔ cup
160 g
4g
3g
3g
1.5 g
1g
1g
0.5 g
0.5 g
100 g
Dressing
Best Foods Real mayonnaise
Orange reduction
Tabasco sauce
Knorr lime powder
Fresh basil leaves
1 cup
3½ oz
1 tsp
⅓ tsp
⅔ tsp
160 g
100 g
5 ml
2g
5g
Garnish
Red shiso
Green shiso
20 ea.
20 ea.
Method
1. Mix all spices and seasonings together as a pre-mix and dust it evenly on the salmon loin.
2. Heat up non-stick pan and quick sear on the exterior surface of salmon.
3. Allow salmon loin to cool down in the chiller and use cling wrap to roll it into the desired
shape.
4. Once shaped, cut it into 1cm thick and for serving.
5. Slice the fennel finely and rinse in cold water. Place to one side for serving.
6. For the dressing, use a hand blender to process all ingredients for the dressing except basil
leaves.
7. To serve dress the fennel with the dressing, and garnish the salmon and fennel with the
shiso and basil.
Recipe Credit: Chef Yen Koh, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
124
FAVA WITH TOMATO, POPPED SPICES
AND CILANTRO CHUTNEY
Yield: 24 Portions
Ingredients
Olive oil, good quality
Onion, chopped
Garlic cloves, minced
Yellow split peas
Olive oil, extra virgin
Amounts
1oz
8 oz
3 ea.
1 ea.
3 oz
Olive oil, good quality
Pistachios, chopped and toasted
Cumin seeds
Nigella seeds
Black mustard seeds
Mustard seeds
Tomatoes, concasse
1 oz
3 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
½ cup
30 ml
225 g
90 ml
30 ml
60 g
40 g
20 g
20 g
20 g
75 g
Method
1. In a medium pot heat the first olive oil and sweat the onions and garlic until softened,
aromatic, and just beginning to color – about 10 minutes. Add the split peas and stir to coat
with the flavorful oil. Cover the split peas with water and bring them to a boil over high
heat. Reduce the heat to a simmer and skim well. Simmer the split peas stirring
occasionally until they begin to fall apart into a coarse purée. You may need to add more
water if the begin to go dry before the split peas are cooked. Take care towards the end of
cooking that the mixture doesn’t stick and scorch, but don’t add extra water -- stir carefully
and often. The cooked spilt peas should appear fairly dry.
2. Once the split peas are cooked, purée them and season them with salt and pepper. Enrich
the purée with the extra virgin olive oil. Reserve either warm or at room temperature.
3. Mound the fava onto a serving plate.
4. Mix the oil and spices in a sauté pan that has a tight fitting lid. Heat the pan over a moderate
heat and swirl it gently so that the spices cook evenly. When the spices begin to pop, reduce
the heat, cover the pan and continue to cook and swirl for an additional 30 seconds.
5. Remove the lid, add the pistachios and tomatoes and spoon this mixture including the
flavored oil over the fava. Serve immediately with a fresh cilantro chutney and your
favorite flatbread or whole grain cracker.
NOVEMBER 2012
125
CILANTRO AND MINT CHUTNEY
Yield: 1 cup
Ingredients
Scallion, diced
Serrano chilies
Lemon/lime juice
Garlic, cloves
Cilantro, chopped
Mint leaves
Sugar
Salt
Amounts
1 ea.
1 ea.
1 ea.
1 ea.
1 bunch
½ bunch
1tsp
to taste
7g
Method
1. Place all ingredients in a blender, in order, and blend, scraping down the container as
necessary.
2. Add water or more lemon juice by the spoonful to taste, if necessary to achieve a smooth
consistency.
NOVEMBER 2012
126
PISTACHIO-CRUSTED CRAB CAKES
WITH BABY LETTUCES
Yield: 8 Portions
Ingredients
Crab, 1 lb.
Sole or halibut filet, scallops or a combination
Carrot
Celery
Yellow onion, medium
Bouquet garni (thyme sprig, parsley stems,
dry hot chili, 6 coriander seeds, 6 black
peppercorns, basil stems or a sprig of tarragon)
White wine, for deglazing
Mayonnaise, preferably homemade
Shallots, minced
Fresh breadcrumbs
Pistachios, chopped
Salt and pepper
Baby lettuce
Vinaigrette dressing
Amounts
2 ea.
¾ lb
1 ea.
½ stalk
1 ea.
1 ea.
½ cup
½ cup
2 oz
1 cup
1 cup
to taste
1 lb
⅓ cup
340 g
125 ml
114 g
907 g
150 g
150 g
454 g
85 ml
Method
1. Barely cook the crabs in rapidly boiling salted water for about 4 minutes. Cool them down
quickly to stop the cooking.
2. Remove the meat from the shells and set aside in the refrigerator. Chop the shells and crab
bodies into small pieces, or mash them up in your mixer with a paddle.
3. Make a small mirepoix with the carrot, celery and onion. Sauté them briefly in a little olive
oil until they have just barely caramelized to bring out their sweetness. Sauté the chopped
crab shells and bodies until they are toasty smelling. Do not crowd the pan, as you need the
shells to caramelize, not sweat.
4. Deglaze the pan with the white wine. Let it almost evaporate and then pour the shells and
the deglazing liquid into the stockpot with the vegetables and bouquet garni ingredients.
Fill the pot with just enough water to barely cover the shells and vegetables and set on the
stove to simmer for about ½ hour. At the end of the half hour you will strain out the solids
and put the liquid back on the stove to reduce to a syrupy concentrate. This is the essential ingredient for flavoring both the cakes and the vinaigrette. Any left-over will keep in the
freezer and is pure gold.
5. Meanwhile, make 1 egg yolk’s worth of mayonnaise with peanut oil and a little lemon juice
for acidity. Do not add salt as the crab reduction will be quite salty already.
6. Sweat the shallots in a little butter and let cool.
7. Chop the crab meat and the fish and or scallops by hand rather than in the food processor as
you want some texture to the cakes. Put the chopped fish and shellfish in a bowl with the
shallots, about ¼ - ⅓ cup / 45-50 g of breadcrumbs, ¼ / 57 g cup mayonnaise and then
flavor it to your taste using the crab reduction, lemon juice and some freshly chopped basil
or tarragon. You need just enough crumbs and mayonnaise to bind the fish and shellfish but
not too much to make it taste bready.
NOVEMBER 2012
127
8. Make little cakes of this mixture, two per person. Dip them in beaten whole egg and then
into the breadcrumb/pistachio mixture and set aside in the refrigerator.
9. To serve, fry the cakes in Olive oil in a cast iron skillet and serve with the lettuces dressed
with the vinaigrette seasoned with the crab reduction.
Source: © Catherine Brandel
Note: Alternatively, you can serve the crab cakes, topped with citrus supremes (1 lime 1
lemon and 3 orange) and a sauce that is roasted red or yellow pepper puree enriched with
mayonnaise and flavored with the crab essence. It is essential that the cakes be tenderized
by the addition of mayonnaise and making that sauce with good quality olive oil is a
healthy and flavorful choice among all the oils available.
NOVEMBER 2012
128
WORLD OF HEALTHY FLAVORS ASIA
Friday, November 30
General Session VII
10:30 a.m. – 12:00 noon
Whole Wheat Slider Buns, 25% Salt Reduction
and
Low Sodium Olive Oil Pound Cake
Snapper Stir Fry with Cold Tofu
Avocado, Salmon, Chickpea and Flaxseed Salad
and
Steamed Miso Black Cod with Long Beans and Pok Choi
and
Chia Seed, Granola and Blueberry Pudding
Chef Emmanuel Stroobant, Singapore
NOVEMBER 2012
129
WHOLE WHEAT SLIDER BUNS, 25 % SALT REDUCTION
Ingredients
Preferment #1
Fine whole wheat flour
Milk
Yeast
Salt
Honey
Olive oil
Lemon Juice
Total Pre-Ferment # 1
Amounts
100 g
50 ml
2g
1g
5 ml
15 ml
2 ml
175 g
Ferment 12 hours at 24°C
Preferment #2 (Poolish)
Water
Yeast
Total Pre-Ferment # 2
133 g
133 g
1g
267 g
Ferment 12 hours at 24°C
Final Dough
Milk
Fresh yeast
Salt
Honey
Olive oil
Lemon juice
Preferment # 1
Preferment # 2
Total dough
100 g
50 ml
4.5 g
3.5 g
35 ml
12 ml
2 ml
175 g
267 g
648 g
Method
1. Mix on low for 3 minutes, then medium speed for 4-5 minutes till fully developed
2. Bulk ferment for 90 minutes.
3. Divide into 30 g pieces and roll round
4. Proof at 21°C for 90 minutes. Press flat after 45 min.
5. Egg wash the top of the rolls and sprinkle with sesame seeds.
6. Bake in a dry oven for 12 – 15 minutes at 190°C to 200°C
Recipe Credit: Robert Jörin, as presented at the 2012Worlds of Healthy Flavors ASIA conference.
NOVEMBER 2012
130
LOW SODIUM OLIVE OIL POUND CAKE
Ingredients
Amounts
All Purpose Flour
Cake flour
Salt
400 g
60g
3g
Egg yolks (5 ea)
Olive oil
Butter
Sugar
Milk
100 g
100 g
170 g
200 g
200 ml
Egg whites (5 ea)
Sugar
150 g
200 g
Total amount
1583 g
Method
1. Sift together the dry ingredients. Set aside
2. Whip egg yolks to a stiff ribbon.
3. Slowly add the olive oil in a thin stream.
4. Whip till fully emulsified and airy.
5. Add the soft butter in pieces and whip for 2 minutes.
6. Add the first 200 g of sugar.
7. Alternately add remaining dry ingredients with the liquids.
8. Whip egg whites with the remaining 200 g. sugar to a stiff peak.
9. Fold the egg whites into the batter.
10. Do not overmix.
11. Scale 500 g. into loaf pans.
12. Bake at 170°C for about 30 to 35 minutes.
NOVEMBER 2012
131
SNAPPER STIR FRY WITH COLD TOFU
Ingredients
Amounts
Red snapper fillet (cut into 3cm cubes)
Organic soft tofu
Cherry tomatoes (quartered)
Fermented soy beans
Fish sauce
Garlic clove (chopped finely)
Shallots (chopped finely)
Shallot oil
Fried shallots
Olive oil
Bird's eye chili
Cream
Spring onion (chopped)
28 oz
10 cups
30 ea.
5 tsp
10 tsp
10 ea.
40 ea.
10 tsp
10 tsp
20 tbsp
5 ea.
10 tbsp
40 cm
800g
1.5 kg
30 g
50 ml
50 ml
70 g
400 ml
200 ml
Method
1. In a non-stick pan, heat olive oil and sauté garlic till fragrant. Add shallots and sauté until edges start
to brown.
2. Add fermented soy beans, bird’s eye chili and fish sauce.
3. Add snapper and sauté until edges brown.
4. Add cream, tomatoes and toss well.
5. Put tofu in serving bowl and scoop fish on top of tofu.
6. Garnish with shallot oil, fried shallots and spring onion.
Recipe Credit: Willin Low, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
132
AVOCADO SALMON CHICKPEA AND FLAX SEED SALAD
Yield: 4 portions
Ingredient
Amount
Avocado, chopped into 1cm cubes
Momotaro tomato
Fresh sashimi grade salmon, sliced
Organic chickpeas, tinned, strained and rinsed
Baby spinach or rocket
Flax seeds
Cashew nuts
1 ea.
1 ea.
7 oz
1 ea.
1⅓ cup
2 tbsp
2 tbsp
Dressing
Lime, zest and juice
Shallot, chopped
Balsamic vinegar
Coriander leaf, chopped
Cracked black pepper
Sea salt
1 ea.
1 tsp
1 tsp
2 tbsp
to taste
to taste
200 g
200 g
28 g
28 g
7g
5 ml
28 g
Method
1. Place all salad ingredients in a bowl and toss.
2. Combine all the ingredients for the dressing, season to taste with black pepper and sea salt.
Recipe Credit: Emmanuel Stroobant, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
133
STEAMED MISO BLACK COD WITH LONG BEANS AND POK
CHOI
Yield: 4 portions
Ingredient
Cod fillet (5 oz/150 g)
White miso
Long beans
Pok choi, quartered
Lemon, juice extracted
Olive oil
Cracked black pepper
Amount
4 ea.
3 tbsp
1 cup
1 ea.
1 ea.
4 tbsp
to taste
50 g
150 g
80 ml
Method
1. Brush cod fillet with miso.
2. In a soup bowl, make a base out of the long beans and pok choi, place cod fillet on top. Drizzle with
the olive oil, and lemon juice. Season lightly with cracked pepper.
3. Cover the plate with cling film. Make sure it is air tight.
4. Place in a microwave for 3 minutes on medium high. Check if cooked to taste (if the fish is very thick
add 1 minute to the cooking time).
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CHIA SEED, GRANOLA AND BLUEBERRY PUDDING
Yield: 4 portions
Ingredient
Chia seeds
Organic soy milk
Greek yoghurt
Raw honey
Organic granola
Blueberries
Amount
⅔ cup
10 tbsp
1 tbsp
4 tbsp
¼ cup
1 cup
100 g
200 ml
20 g
80 ml
50 g
250 g
Method
1. Combine all ingredients in a container and top with the granola.
2. Better result when resting overnight.
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WORLD OF HEALTHY FLAVORS ASIA
Friday, November 30
General Session VIII
1:30 – 3:30 p.m.
Duck Soup Noodles with Pickled Mustard Greens
“Kiam Chye Ark Mee”
Steamed Fish Roll with Cordia Tree seeds and Minced Garlic
Ayam Daun Podina
Masala Bowls
Cracked Wheat Kheer
Chef Milind Sovani, Hospitality Innovations, Singapore
Vietnamese Grilled Chicken with ‘Bun’ Noodles and Herbs
NOVEMBER 2012
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DUCK SOUP NOODLES WITH PICKLED MUSTARD GREENS
“KIAM CHYE ARK MEE”
Yield: 2 portions
Ingredient
Duck, deboned breast, leg & bones
Pickled mustard greens (kiam chye),
cut into ½” pieces, rinsed, soaked for 30 minutes
& then rinsed again
Pickled Chinese plums, hand crushed
Tomato, cut in half, medium size
Garlic cloves
Ginger, slices
Star anise
Water
Kosher salt
White vinegar
10% whole wheat egg noodles, cooked
Bean sprouts, blanched
Garlic chives, minced
Amount
½ ea.
7 oz
2 ea.
2 ea
3 ea.
1 Tbsp
2 ea.
10 cups
To taste
1 tsp
3 oz
1 oz
1 oz
200 g
14 g
2.5 L
5 ml
85 g
28 g
28 g
Method
1. Preheat a pot with vegetable oil, brown the duck bones. Add the ginger, garlic and star
anise.
2. Top with water and bring it to a boil. Reduce the heat to a slow simmer and slowly cook for
1 hour.
3. Strain and add the Chinese plums and tomatoes to the soup and season to taste.
4. During this time, take the duck breast and leg and brown them on a preheated pan. Set
them in the broth and slowly cook for about 30 minutes over low heat.
To serve
1. Warm the noodles in a pot of boiling water, drain well and place in a bowl.
2. Add the bean sprouts and chives.
3. Take the duck breast out, slice and arrange over the noodles.
4. Take the duck leg out and arrange it next to the breast.
5. Ladle the hot broth, tomato and “kiam chye” over everything.
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STEAMED FISH ROLL WITH CORDIA TREE SEEDS AND
MINCED GARLIC
Ingredient
Cod fish
Salmon fish
White cabbage
Spinach leaves
Spring onion (fine shredded)
Amount
9 oz
9 oz
6 ea.
8 ea
½ tsp
Seasoning Sauce
Cordia tree seeds
Garlic chopped
Crispy fried garlic
Soy sauce
Chicken powder
Sugar
Pepper
Hua diao wine
Chilli padi chopped
Cooking oil
2 Tbsp
2 tsp
1 tsp
1 tsp
½ tsp
½ tsp
A pinch
1 bsp
to garnish
1 tsp
250 g
250 g
5g
28 g
14 g
7g
5 ml
4g
4g
20 ml
5 ml
Method
1. Cut cod fish and salmon fish into 2 strips, wrap with steamed cabbage and spinach and roll
tight.
2. Combine the seasoning sauce ingredients in a bowl and set aside.
3. Cut fish roll into pieces, place on plate and pour seasoning over fish roll, steam with high
heat for 6-7 minute till cook.
4. Removed and transfer to plate, sprinkle with shredded spring onion. Serve.
Recipe Credit: Pung Lu Tin, as presented at the 2012 Worlds of Healthy Flavors ASIA conference.
NOVEMBER 2012
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AYAM DAUN PODINA
Yield: 5/6 portions
Ingredients
Chicken Breast
Amounts
1 lb
A
Turmeric
White pepper
Coriander powder
Kiefer leaves
Lemongrass, sliced roughly
Green chili, ground roughly
Garlic, ground
Onion, ground
Yogurt
Chicken stock
1½ tsp
¾ tsp
1½ tsp
1½ tsp
2 tbsp
1 tbsp
1½ tsp
40 g
2 tbsp
1 cup
10 g
5g
10 g
10 g
30 g
15 g
10 g
Bittergourd, slice, rub salt, wash and rinsed
Olive oil
3 tbsp
2 tbsp
40 g
30 ml
B
Baby tomato
Mint leaves
Raisins
Salt
2 tbsp
2 tbsp
3 tsp
30 g
30 g
20 g
500 g
30 g
250 ml
Hot water , when required.
Method:
1. Mix ‘A’ ingredients with chicken well.
2. Heat olive oil in frying pan and add chicken mixture.
3. Add bittergourd and stir well.
4. Add raisins and pistachio.
5. Add hot water if too dry.
6. Switch off the heat and cover the pan.
7. Add ingredients B when serving.
Notes:
To be eaten with rice or bread.
Bittergourd has rich medicinal properties and is good for diabetes or kidney problems.
Recipe Credit: Aziza Ali, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
139
MASALA BOWLS – PLAIN BASMATI RICE
(OBLE CHAWAAL)
Yield: 4-6 portions
Ingredient
Water
Mixed rice (brown and white)
Amount
10 cups
2 cups
2.5 L
450 g
This is the way I make rice for most everyday meals at home. It’s not quite as elegant tasting as
rice pilaf but it’s the simplest way I know to cook rice and absolutely foolproof. In my home in
Delhi, Panditji used to make rice this way when my maternal grandmother, who had diabetes,
came to visit from the United States. Boiling rice this way in a large quantity of water reduces
the starch (good for a diabetic), while keeping the grains perfectly separate.
Method
1. Bring the water to a boil over high heat in a large saucepan.
2. Add the rice and stir gently so that it doesn't stick to the bottom of the pan.
3. Return to a boil, turn the heat down so that the water simmers vigorously and cook,
partially covered, 10 minutes. Then drain, return to the pan, and let stand, covered, until
ready to serve.
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MASALA BOWLS – RAITA
Yield: 5 cups
Ingredient
Plain yogurt
Tomato, finely chopped, medium size
Red onion, finely minced
Cilantro, roughly chopped
Jalapeño or Serrano chili, finely diced
Toasted Cumin seed powder
Sugar
Kosher salt
Chaat masala
Cracked peppercorns
Cayenne pepper
Amount
32 oz
1 ea.
1 ea.
½ ea.
2 tsp
2 tsp
1½ tsp
1 tsp
½ tsp
a pinch
900 g
14 g
14 g
10 g
7g
4g
Method
1. Mix all of the ingredients in a large bowl and serve immediately or refrigerate in a covered
plastic container for up to four days.
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MASALA BOWLS – INDIAN CHOPPED MIXED SALAD
(KACHOOMBAR SALAD)
Yield: 8 portions
Ingredient
Tomato, large size, chopped
Cucumber, seeded and finely chopped
(preferably an English cucumber)
Red onion, medium size
Apples, finely chopped
Jalapeño/serrano/hot Thai pepper, finely diced
Cilantro, chopped
Toasted Cumin seed powder
Kosher salt
Cayenne pepper
Cracked peppercorns
Juice of a lime
Amount
2 ea.
1 ea.
1 ea.
2 ea.
1 ea.
½ cup
1 tsp
1½ tsp
¼ tsp
¼ tsp
1 ea.
75 g
7g
10 g
2g
2g
Method
1. Toss all of the ingredients together in a large bowl.
2. Taste for seasoning, adding more salt, lime juice or cayenne if necessary and serve.
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MASALA BOWLS – STIR-FRIED CABBAGE WITH RED
PEPPERS, PEANUTS AND PEAS
Yield: 10 portions
Ingredient
Canola oil
Cumin seeds
Turmeric
Dried red chilies
Unsalted American peanuts, toasted
Cabbage, cored and finely chopped
Red peppers, seeded and finely chopped
(pea sized pieces)
Frozen peas
Kosher salt
Amount
3 tsp
1½ tsp
1 tsp
3 ea.
2 cups
3½ lb
2 ea.
1 cup
To taste
21 g
10 g
7g
300 g
1.5 kg
150 g
Method
1. Heat the canola oil with the cumin seeds, turmeric and chilies in a large pot or wok over
medium-high heat, stirring occasionally, until the chilies become smoky, about 3 minutes.
2. Add the peanuts and cook for two minutes, to brown them slightly and heat them up.
3. Add half of the cabbage and all of the red peppers and peas and stir to combine with the
spices.
4. After a couple of minutes the cabbage will start to wilt. Now stir in the remaining cabbage.
Cook, stirring often, until the volume has reduced by 1/3 and the cabbage looks very
browned, about 15 to 30 minutes (depending on your pot or wok).
5. Mix in the salt and serve warm or at room temperature.
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MASALA BOWLS – SOUR CHICKPEAS WITH GARAM
MASALA AND TOASTED CUMIN
(KHATTE CHANNE)
Yield: 4 portions
Ingredient
Tamarind concentrate, (or juice of 2 lemons)
Canola oil
Whole cumin seeds
Curry leaves, torn into pieces
Red onion, minced
Fresh ginger, minced
Turmeric
Dried mango powder (amchur)
Pomegranate seed powder (anaardaana)
Cayenne pepper
Tomatoes, quartered and pureed
in a food processor or blender
Chickpeas, drained and rinsed
Garam masala
Cumin seed powder, toasted
Ketchup
Salt
Amount
1½ tsp
10 g
¼ cup
65 ml
1 tsp
7g
8 ea. Fresh / 12 ea. frozen
2 cups
300 g
1 tbsp
14 g
½ tsp
4g
3 tsp
21 g
2 tsp
14 g
½ tsp
4g
2 ea.
38 oz
1¼ tsp
1¼ tsp
1 tbsp
To taste
Garnish
Red onion, thinly sliced
Green chili
Fresh cilantro
1 ea.
2 ea.
2 tbsp
1 kg
9g
9g
14 ml
28 g
Method
1. If using the tamarind, measure ½ cup /125 ml warm water into a small bowl or measuring
cup. Add the tamarind concentrate and stir to dissolve it in the water. Rinse the measuring
spoon and your fingers in the water to dissolve all of the sticky tamarind. Set the tamarind
water aside.
2. Heat the oil with the remaining 1 teaspoon cumin seeds and curry leaves, if using, in a large,
heavy-bottomed frying pan over medium-high heat. Cook, stirring, until the cumin begins
to brown, about 30 seconds. (Stand back if using curry leaves; they spit when they hit the
oil.)
3. Add the minced onion and the salt and cook until the onion turns a uniformly golden
brown color, 10 to 15 minutes. Keep a cup of water beside of the stove as the onion cooks.
As the onion begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of
the pan with the spoon to pull up the browned bits and keep the spices from burning. Do
this as often as necessary (5 or 6 times) until the onion is well browned.
4. Add the ginger and cook, stirring, 1 to 2 minutes.
NOVEMBER 2012
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5. Add the turmeric and cook, stirring, 1 more minute.
6. Add the mango and pomegranate seed powders, if using, and the cayenne and cook,
stirring, for about 15 seconds.
7. Add the tomato puree and the tamarind water, if using. Bring to a simmer, turn the heat
down to low and simmer 15 minutes.
8. Add all but about ½ cup / 75 g of the chickpeas to the pan along with the garam masala,
ground, toasted cumin, and ketchup. Mash the remaining chickpeas to a puree with the
back of a fork, and add it to the pan too. Bring to a boil, reduce the heat and simmer gently,
partially covered, 10 more minutes. Stir once or twice during cooking. Stir in the lemon
juice, if using.
9. Taste for salt and then spoon the chickpeas into a serving dish. Garnish with the sliced
onions, the minced chilies and the chopped cilantro and serve hot.
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MASALA BOWLS – TOMATO CHUTNEY
Yield: 3 cups
Ingredient
Canola oil
Curry leaves, roughly torn
Mustard seeds
Cumin seeds
Dried red chili
Turmeric
Tomatoes, roughly chopped
Double concentrated tomato paste
Sugar
Kosher salt
Cayenne pepper
Sambhaar or rasam powder
Amount
¼ cup
36 ea.
2 tsp
2 tsp
12 ea.
½ tsp
3½ lb
4.4 oz
2 tbsp
1½ tbsp
½ tsp
1 tsp
65 ml
14 g
14 g
4g
1.5 kg
125 g
28 g
35 g
4g
7g
Method
1. Heat the oil with the curry leaves, mustard seeds, cumin and chilies in a large pot or skillet
over medium-high heat until the cumin is browned, about 2 minutes.
2. Add the turmeric and cook until the chilies darken, about 1 to 2 minutes longer.
3. Add the remaining ingredients and cook for 10 minutes, stirring occasionally and pressing
the tomatoes against the sides of the pot to mash them if they are not breaking apart on their
own.
4. Reduce the heat to medium and cook until the chutney is thick and jammy (if canning, cook
until the mixture is very thick), about an additional 20 to 35 minutes (if using hard winter
tomatoes, the chutney may cook in less time as there are less tomato juices to reduce),
stirring often.
5. Taste for seasoning, transfer to a covered plastic container and refrigerate for up to 1 week.
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MASALA BOWLS – TAMARIND CHUTNEY
Yield: 1¼ cups
Ingredient
Canola oil
Cumin seeds
Ground ginger
Cayenne pepper
Fennel seeds
Asafetida
Garam masala
Water
Sugar
Tamarind concentrate
Amount
1 tbsp
1 tsp
1 tsp
½ tsp
½ tsp
½ tsp
½ tsp
2 cups
1¼ cups
3 tbsp
250 ml
7g
7g
4g
4g
4g
4g
500 ml
225 g
60 g
Method
1. Heat the oil and spices in a medium saucepan over medium-high heat and cook until the
spices are fragrant and lightly toasted, about 1 minute.
2. Whisk in the water, sugar and tamarind concentrate until completely dissolved and bring to
a boil.
3. Turn the heat down to medium and simmer until the sauce turns chocolaty brown and it is
thick enough to leave a trail on the back of a spoon, about 20 to 30 minutes. (While still
warm it will look like chocolate sauce and it will thicken a bit as it cools).
4. Taste for seasoning, transfer to a covered plastic container and store in the refrigerator for
up to 2 weeks.
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MASALA BOWLS – ONION PICKLE
Yield: 2 cups
Ingredient
Red onion, peeled, halved and sliced into
thin wedges
1 inch Ginger root, peeled and sliced into sticks
Jalapeño, halved
Lemon juice
Rice vinegar as needed
Amount
1 ea.
1 ea.
½ ea.
1 ea.
Onion Pickle is one of the easiest Indian pickles to make. The addition here of ginger and
jalapeño makes it extra fancy. It’s delicious as a side to grilled meat, to dal or used as an
ingredient in a salad like the Avocado Salad on page TK. The onions become a shocking
magenta after resting in the vinegar for a day. I think it’s at its absolute flavor zenith two to
three days after making. You can keep it in the refrigerator for up to one week, but note that the
pickles will begin to soften.
Method
1. Place red onion, ginger and jalapeño in a plastic container that has a tight-fitting lid.
2. Add the lemon juice and enough rice vinegar to completely submerge red onions.
3. Transfer to a covered plastic container and refrigerate for at least 1 day before using. The
pickle can be refrigerated for up to 1 week.
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CRACKED WHEAT KHEER
(HEALTHY INDIAN DESSERT)
Yield: 10 portions
Ingredient
Cracked wheat
Skimmed milk
Jaggery
Green cardamom powder
Water
Cashew nuts
Raisins
Amount
1⅓ cups
4 cups
⅓ cup
½ tsp
2 cups
20 ea.
20 ea.
200 g
1L
120 g
3g
500 ml
Method
1. Soak the cracked wheat for 15-20 minutes and drain.
2. Heat the milk in a thick bottom pan and let it boil.
3. Add in the cracked wheat, mix well and let it boil.
4. Allow it to cook for almost 20 minutes till all the milk is absorbed.
5. Add in warm water, grated jaggery and let it boil well.
6. Cook till it is of a thick pouring consistency.
7. Mix in the cardamom powder, cashew nuts and raisins.
8. Divide it into serving bowls and chill it in a refrigerator.
9. Serve cold in an attractive martini glass with appropriate garnish.
Note- Indian deserts are generally known to be too sweet, but this one is a healthy and wholesome desert
good for diabetic patients too, as jaggery is used instead of refined sugar.
Recipe Credit: Milind Sovani, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference.
NOVEMBER 2012
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VIETNAMESE GRILLED CHICKEN
WITH ‘BUN’ NOODLES AND HERBS
Yield: 5-6 portions (serving size of 6-8 oz / 170-220 g)
Ingredient
Lemongrass, finely minced
Garlic, minced
Soy sauce
Dark soy sauce or kecap manis
Fish sauce
Sugar
Vegetable oil
Chicken thighs, cut into thin strips 1 x 3 x ½”
thick (or turkey thighs)
Amount
½ cup
1½ cup
2 Tbsp
1 tsp
1½ Tbsp
2 Tbsp
2 Tbsp
1⅔ lb
75 g
225 g
40 ml
5 ml
30 ml
28 g
40 ml
680 g
Bamboo skewers, 10”, soaked in water for 30 minutes
To serve (see recipes)
Rice noodles with fresh herbs
Pickled carrots/daikon
Fried shallots
Roasted peanuts, chopped
Vietnamese Dipping Sauce
8 bowls
1 cup
½ cup
½ cup
1 cup
150 g
75 g
75 g
250 ml
Method
1. Combine the first 6 ingredients and stir well. Add chicken then toss several times to evenly
coat the meat. Set aside to marinate for about 20 minutes.
2. Thread 2 pieces of chicken on each skewer and set aside.
3. Just before serving, grill the chicken over medium high heat until meat is done and edges
are nicely charred, about 3-4 minutes.
4. Remove chicken from skewers and arrange on top of composed Rice Noodles with Fresh
Herbs bowls.
5. Garnish bowl with 1-2 tablespoons each of pickled daikon/carrots, fried shallots and
peanuts. Drizzle 2-3 tablespoons Vietnamese Dipping Sauce on top and serve immediately.
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RICE NOODLES WITH FRESH HERBS
Yield: 5-6 portions (serving size of 6-8 oz / 170-220 g)
Ingredient
Amount
Dried rice vermicelli or whole grain noodles,
1 lb
cooked as desired, rinsed and drained completely
Salad
Red or green leaf lettuce, shredded
Bean sprouts
Cucumber, preferably hothouse, julienne 1/8”
Thai basil, whole if small or cut in ½ or 1/3 if large
Green or red perilla leaves, shredded 1/8”
Mint or Vietnamese coriander
Garnishes (see recipes)
Fried shallots, freshly made
Roasted peanuts, chopped
Vietnamese Dipping Sauce,
Pickled carrots/daikon
Crispy Spring Rolls with Shrimp and Mushrooms,
cut into pieces
450 g
4 cups
2 cups
1½ cups
1 cup
½ cup
1 cup
600 g
300 g
225 g
150 g
75 g
150 g
1 cup
½ cup
150 g
75 g
2 cups
3-4 ea.
300 g
Method
1. Place desired amount of noodles to one side of each bowl.
2. Arrange salad components in neat attractive mounds next to the noodles.
3. The noodle bowls are now ready for the protein topping and other garnishes.
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CRISPY SPRING ROLLS WITH SHRIMP AND MUSHROOMS
Yield: 30 spring rolls
Ingredient
Amount
Dried bean thread noodles, soaked in water
2 oz
for 30 minutes, drained, and cut into 1-inch lengths
Dried wood ear mushrooms, soaked in hot water 10 – 12 ea.
for 30 minutes, drained, and coarsely chopped
Yellow onion, minced, placed in cheesecloth
1½ cup
and squeezed of excess water
Carrots, shredded carrots, placed in cheesecloth
1 cup
and squeezed of excess water
Green onions, thinly sliced
3 ea.
Jicama, 1/8” thick matchsticks, placed in a
2 cups
cheesecloth and squeezed of excess water
Shrimp, peeled, deveined, coarsely chopped
½ lb
Egg, beaten
1 ea.
Fish sauce
1 tbsp
Salt
½ tsp
Sugar
1 tbsp
Ground black pepper
½ tsp
Spring roll (not egg roll) wrappers, 10”x10” sheets 15 ea.
Cornstarch
2 tbsp
Water
½ cup
Oil for frying
55 g
225 g
150 g
300 g
14 g
20 ml
4g
14 g
4g
28 g
125 ml
Method
1. Combine the bean thread noodles, mushrooms, yellow onion, carrots, green onions, jicama
and shrimp in a mixing bowl.
2. In a small bowl, combine beaten egg, fish sauce, salt, sugar and black pepper and stir to
blend. Add egg mixture to the noodle mixture, and blend well. Set aside.
3. Whisk together the cornstarch and water in a small sauce pan. Bring to a boil. The mixture
should be pasty and sticky. (This is the “glue” that you will use to seal the edges of the
wrappers.)
4. Cut the wrappers into two triangles. Starting with the longest side toward you, place about
2 tablespoons of the filling in the bottom third of the triangle. Using your fingers, shape the
filling into a 2-inch-long cylinder. Fold the two pointed ends of the wrapper in and roll to
enclose. (Rolls should be about 1 inch thick.) Using your finger, dab the edges with a little
cornstarch mixture (do not over “glue”) and seal the roll. Set aside while you finish making
the remaining rolls. Do not stack them.
5. To fry, preheat a wok or pan with enough oil to completely cover the spring rolls by about 1
inch. Heat to about 325 degrees. Fry the rolls for 3 to 4 minutes on each side, turning them
so they are nicely browned and crisp. Do not crowd the pan. (You may have to cook them in
batches.) Once cooked, remove from pan and drain on paper towels. Serve immediately
with noodles or table salad.
ASIA® conference.Published with permission of the author. All rights reserved.
NOVEMBER 2012
152
VIETNAMESE DIPPING SAUCE
Yield: 1 cup
Ingredient
Thai bird chilies or 1 Serrano chili
Garlic, sliced
Sugar
Warm water
Lime juice
Fish sauce
Carrots, finely shredded
Amount
3 ea.
1 tsp
1 tbsp
⅔ cup
1 tbsp
5 tbsp
1 cup
7g
28 g
160 g
20 ml
100 ml
150 g
Method
1. Place chilies, garlic and sugar in a mortar and pound to a coarse paste. Transfer to a sauce
bowl.
2. Add remaining ingredients and stir well to dissolve.
3. Serve this sauce as an accompanying sauce to spring rolls or noodle and rice dishes.
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FRIED SHALLOTS
Yield: 1 cup
Ingredient
Shallots, cut crosswise into ¼” slices
Vegetable oil for fryer
Amount
1½ cups
1 tbsp
225 g
20 ml
Method
1. Spread the shallot slices on a baking tray lined with paper towels. Set aside uncovered for
30 minutes to dry them out. Turn over the shallots to air dry the other side.
2. Meanwhile, heat oil in a pan over medium heat to about 325ºF / 160ºC. Add shallots (do not
crowd) and using chopsticks, stir gently to loosen the shallot rings.
3. Cook until golden then remove from the oil and drain on paper towels. (The shallots will
continue to cook and darken.)
4. Use fried shallots to garnish noodle or rice dishes.
.
NOVEMBER 2012
154
PICKLED DAIKON AND CARROTS
Yield: 1 quart / 1 liter
Ingredient
White distilled vinegar
Sugar
Sea salt
Daikon radish, peeled, cut into 1/8” matchsticks,
rinsed and patted dry
Carrots, cut into 1/8” matchsticks, rinsed and
patted dry
Amount
1 cup
⅓ cup
2 tsp
1½ lb
45 g
60 ml
60 g
5g
1½ lb
6g
Method
1. Combine vinegar, sugar and salt and stir well to dissolve. Set aside until ready to use.
2. Make sure daikon and carrots are completely dry. If not, pat them dry with paper towels.
3. Combine carrots and daikon then transfer to a plastic or glass jar with a tight lid.
4. Pour the vinegar solution on top and make sure the vegetables are completely submerged.
Cover tightly and store in the refrigerator for at least 1 day before serving.
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MENUS FOR THE DAY
Friday, November 30, 2012
Breakfast Buffet
7:30 – 8:30 a.m.
Sophia Ballroom
Chilled Station
Ricotta and Aloe Vera Yogurt Parfait with Organic Granola, Raisins and Pistachios
Baskets of Whole Fruit including Grapes and Berries, Sliced Fruit Platter
Smoked Salmon with Whole Grain Bagels, Crème Fraiche
Build Your Own Muesli with a Selection of Fruits, Berries and Yogurt
From the Bakery
Whole Wheat Baked Raisin Donuts
Blueberry Muffins
Whole Wheat and Oat Scones with Raisins and Pistachios
Multi-Grain Breakfast Roll
Peanut Butter, Assorted Jams & Fresh Berry Preserves
Hot Station
Artichoke, Spinach and Leek Frittata
Steamed Fish (not salmon) Teriyaki
Black Gram Congee with Raisin Syrup
Sautéed Fresh Button Mushrooms with Vidalia Onion and Roasted Garlic
Beverages
Banana-Blueberry-Orange Smoothie
Coffee and Tea
NOVEMBER 2012
156
WHOLE WHEAT BAKED RAISIN DOUGHNUTS
Ingredient
Fresh yeast
Milk, warm
Brown sugar
Salt
Ground nutmeg
Cinnamon
Butter
All-purpose flour
Eggs
Raisins
Total amount
Amount
45 g
360 ml
60 g
5g
6g
1g
180 g
300 g
460 g
2 ea.
240 g
1757 g
Method
1. Knead all the ingredients except the raisins for 6 to 9 minutes.
2. When the dough is fully developed, add the raisins and knead just until combined.
3. Bulk proof for 1 hour.
4. Roll to ½ inch thick. Do not use too much flour.
5. Cut with a doughnut cutter and put on sheet pans with parchment.
6. Brush lightly with melted butter and let rise until doubled in volume (30 minutes).
7. Bake at 425°F / 220 ºC for 10 to 12 minutes.
8. While still hot, brush with melted butter and roll lightly in vanilla sugar.
NOVEMBER 2012
157
BLUEBERRY MUFFINS
Yield: 18 portions
Ingredients
Whole wheat pastry flour
All-purpose flour
Almond flour
Baking powder
Baking soda
Salt
Orange zest
Fresh blueberries
Eggs, large
Low fat (1%) buttermilk
Brown sugar
Canola oil
Orange juice
Vanilla
Amounts
1 cup
¾ cup
¼ cup
1 tsp
½ tsp
½ tsp
1 tsp
2 cups
2 ea.
1¼ cups
½ cup
6 tbsp
1 tbsp
½ tsp
228 g
170 g
60 g
7g
3.5 g
3.5 g
7g
300 g
310 ml
115 g
120 ml
20 ml
2.5 ml
Method
1. Place the rack in the top third of the oven and preheat the oven to 400°F / 200ºC. Line
muffin tins with paper liners.
2. In a large mixing bowl, combine the flours, baking powder, salt, baking soda, and orange
zest. Add the fresh blue berries and toss gently to coat the blueberries in flour. This will help
keep the blueberries suspended in the batter versus falling to the bottom.
3. In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar,
canola oil, orange juice, and vanilla. Don’t be concerned if the mixture looks curdled or
lumpy.
4. Pour the wet ingredients into the dry ingredients and stir until most of the flour is
incorporated. The mixture can be slightly lumpy; don’t over mix. Divide the batter among
the 18 prepared muffin cups.
5. Bake 12 to 14 minutes, until the muffins are golden brown around the edges.
Calories: 130/Protein: 3g/Carbohydrate: 16g/Fiber: 1.5g/Sodium: 140mg/Saturated fat:
1g/Polyunsaturated fat: 2g/Monounsaturated fat: 3g/Trans fat: 0g/Cholesterol: 21mg
Note: You don’t need to buy almond flour; you can make your own almond flour by grinding
whole almonds in your food processor.
Recipe Credit: CIA, as presented at the 2012Worlds of Healthy Flavors ASIA conference.
NOVEMBER 2012
158
WHOLE-WHEAT AND OAT SCONES WITH RAISINS AND
PISTACHIOS
Yield: 12 medium or 16 small
Ingredients
Old-fashioned rolled oats
Whole-wheat pastry flour
Sugar
Baking powder
Baking soda
Salt
Unsalted butter, cold & cut into bits
Lemons, zest of, grated
Raisins
Pistachios
Egg, large
Buttermilk, well-shaken
Buttermilk, well-shaken, for brushing
Sugar, coarse (optional) for decoration
Amounts
⅓–½ cup
1½ cups
⅓ cup
1 tbsp
¼ tsp.
½ tsp.
6 tbsp
1½ ea.
⅓ cup
⅓ cup
1 ea.
½ cup
¼ cup
114 g
340 g
75 g
14 g
2g
4g
85 g
50 g
50 g
125 ml
60 ml
Method
1. Place a rack in the middle of the oven and preheat the oven to 400°F / 200ºC. Line a baking
sheet with parchment. Set aside.
2. In a spice grinder, grind enough of the rolled oats to make a scant ½ cup / 75 g of fine flour.
Transfer to a large bowl. Blend in the whole-wheat flour, sugar, baking powder, baking
soda and salt.
3. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles
uneven pebbles. Stir in the grated lemon zest, raisins and pistachios.
4. Whisk the egg into the ½ cup / 125 ml of buttermilk in a small bowl. Pour the liquid into the
dry ingredients. With a rubber spatula, lightly stir and fold in the wet ingredients just until
the dry ingredients are moistened. Do not over mix.
5. Turn the dough out onto a floured surface. Gently knead 4 or 5 times, incorporating any
loose dough as you go. The dough should be slightly moist. Work in a little more flour if it
feels sticky. Shape the dough into 2 rounds about 6” diameter. Cut each round into 6-8
wedges.
6. Transfer the wedges to the prepared baking sheet, leaving ½ inch between them. Brush with
buttermilk on top and, if desired, dust with coarse sugar. Bake until the bottoms are golden,
13 to 15 minutes. Rotate the baking sheet halfway through for even baking. Transfer the
scones to a cooling rack. Eat warm or at room temperature.
Recipe credit: Adapted from Whole Grains, Every Day, Every Way (Random House, 2006)
NOVEMBER 2012
159
MULTI-GRAIN BREAKFAST ROLLS
Ingredients
Soaker
Flax seed
Sunflower Seeds
Cracked Rye
Brown Sesame Seeds
Rolled Oats
Water
Salt
Amounts
100 g
100 g
50 g
50 g
50 g
250 ml
7g
Combine and soak overnight.
Fruit Soaker
Raisins
Water
280 g
Enough to cover
Soak for 30 minutes
Dough
Bread Flour
Whole wheat flour, coarse
Wheat germ
Yeast, Instant
Water (from the soaked fruit)
Honey
Salt
Pate fermenté
Method
1. Mixing:
2. Fermentation:
3. Shaping:
4. Proof:
5. Baking:
850 g
50 g
13 g
7.5 g
580 ml
50 g
20 g
110 g
6 minutes on low
3 minutes on high
Dough Temperature: 23 °C
60 minutes. Fold at 30 minute
Divide dough into 80g pieces.
Shape into round rolls.
Place onto parchment lined sheet pans.
30 minutes to an hour at 27°C
Bake at 190°C, with steam, 20-25 minutes.
NOVEMBER 2012
160
Friday, November 30
Morning Break
10:00 – 10:30 a.m.
Olivia Foyer
Sponsored by Unilever Food solutions
Salmon Belly Tartare, Green Espuma
and
Salmon Tataki, Orange Basil Dressing
NOVEMBER 2012
161
Friday, November 30
Buffet Lunch
12:00 – 1:30 p.m.
Sophia Ballroom
Chilled Station
Avocado, Salmon, Chickpea and Flaxseed Salad
Thai Pomelo Salad with Dried Shallots and Coconut
and
Mixed Green with Seared Tofu, Japanese Tomatoes and Yuzu Dressing
Whole Grain Indian Breads
Hot Station
Steamed Miso Black Cod with Long Beans and Pok Choi
White Chicken Curry with Salad of Lemongrass & Wingbean
Chef Malcolm Lee, Singapore
Rendang Tongkol
and
Ayam Daun Podina
Vietnamese Grilled Turkey Thighs with ‘Bun’ Noodles and Herbs
Dessert - served to table
Chia Seed, Granola and Blueberry Pudding
Beverages
Iced Green and Black Teas
NOVEMBER 2012
162
Friday, November 30
Afternoon Break
3:00 – 3:30 p.m.
Olivia Foyer
Steamed Vadai with Raisin Sauce & Black Gram Usli
Chef Devagi Sanmugam, Singapore
NOVEMBER 2012
163
Friday, November 30
Closing Reception
5:00 – 6:00 p.m.
Olivia Foyer
Fava with Tomato Popped Spices and Cilantro Chutney
and
Pistachio-Crusted Crab Cakes with Baby Lettuces
Birbal Kee Khitcheree
and
Indian Street Food Dishes and Veggies
Sweet Potato Chaat, Roasted Manchurian Cauliflower and Green Bean Stir-Fry
and
Masala Bowls
Duck Soup Noodles with Pickled Mustard Greens
“Kiam Chye Ark Mee”
Spicy Carrot Slaw with Grapes
Simmered Chicken Roll in Chinese Herbal Soup
and
Steamed Fish Roll with Cordia Tree Seed and Minced Garlic
Dessert
Cracked Wheat Kheer
Chef Milind Sovani, Hospitality Innovations, Singapore
Beverages
Selected Wines, Iced Green Tea
NOVEMBER 2012
164
SPICY CARROT SLAW WITH GRAPES
Yield: 8 portions
Ingredients
Orange juice concentrate, undiluted
Fresh lime juice
Green chili, seeded and minced
Salt
Carrots, peeled and shredded
Green, red, and/or black seedless
California grapes, halved
Jicama, peeled and julienned
Fresh cilantro
Salted peanuts, coarsely chopped
Amounts
⅓ cup
2 tsp
1 ea.
1 ea.
3 ea.
2 cups
1½ cups
½ cup
½ cup
85 ml
10 ml
300 g
225 g
75 g
75 g
Method
1. In a small bowl, whisk together the orange juice concentrate, lime juice, chili, and salt.
2. In a separate serving bowl, combine the carrots, grapes, jicama, cilantro, and peanuts.
3. Pour the dressing over the salad and toss to blend.
4. Keep refrigerated until ready to serve.
Recipe Credit: Provided by the California Table Grape Commission, as presented at the 2012 Worlds of Healthy
Flavors ASIA® conference. Published with permission of the author. All rights reserved.
NOVEMBER 2012
165
RECIPE INDEX
A
Acai, Pomegranate, Blueberry Fresca.………..120
All Green Smoothie………………………….…103
Avocado, Salmon, Chickpea and Flaxseed
Salad……………………………………………..132
Ayam Daun Podina……………………….……138
H
Healthier Hainanese Chicken Rice…………….97
Healthier Mee Goreng……………………..……99
L
Lemon Chickpea Breakfast Muffins…….……..62
Lemon & Olive Oil Sorbet………………….….108
Lemon Olive Oil Shortbread………………...…69
Low Sodium Olive Oil Pound Cake………….130
B
BBQ Chicken with Lime Leaf…………..………73
Birbal Kee Khitcheree…………………...………66
Black Gram Congee…………………….….…….86
Black Gram Usli……………………….….……...89
Blueberry Muffins.……………………….…….157
M
Mango Salsa…………………………...…………75
Masala Bowls – Plain Basmati Rice (Oble
Chawaal)……………………..………………….139
Masala Bowls – Raita……………………….….140
Masala Bowls – Indian Chopped Mixed Salad
(Kachoombar Salad)……...………………….…141
Masala Bowls - Stir-fried Cabbage with Red
Peppers, Peanuts and Peas……………….……142
Masala Bowls - Sour Chickpeas with Garam
Masala and Toasted Cumin (Khatte Channe).143
Masala Bowls – Tomato Chutney…...….…….145
Masala Bowls – Tamarind Chutney…………. 146
Masala Bowls - Onion Pickle………………….147
Masak Kuah Pedas………………………………80
Multi-Grain Breakfast Rolls……...……………159
C
Cardamom Roasted Cauliflower……..….…….92
Carrot Ginger Tofu Soup ……………….………74
Cauliflower with Tribal Salt and Raisins and
Peppers..……………………………………..…..114
Chia Seed, Granola and Blueberry Pudding...134
Chicken, Shrimp and Fruit Salad………………59
Chinese Style Roast Chicken, Watercress Salad,
Toasted Chili Crusted Pistachios, Chicken Skin
“Chicharrones”, Serrano Vinaigrette…………..64
Cilantro and Mint Chutney…………………....125
Circassian Chicken Salad in Romaine Leaves...57
Compressed Watermelon, Steamed Crab, Mint
Dressing……………………………………..……63
Cracked Wheat Kheer (Healthy Indian
Dessert)………………………….........................148
Crispy Spring Rolls with Shrimp and
Mushroom………………………………………151
O
Olive Oil Pound Cake………………………….107
Orange Pineapple “Sling”………..………….….76
P
Pickled Daikon and Carrots……………….…..154
Pistachio Cookies…………………………….…112
Pistachio Multi-Grain English Muffins with
Kaya ………………………………………………61
Pistachio-Crusted Crab Cakes with Baby
Lettuces…………………………………….……126
D
Duck Soup Noodles with Pickled Mustard
Greens “Kiam Chye Ark Mee”….…………….136
F
Farro and Mushroom Sliders…………...……..117
Fava with Tomato, Popped Spices and Cilantro
Chutney………………………………………….124
Fried Shallots……………………………………153
R
Raisin Pistachio Breakfast Spread…………… 101
Raisin Sauce……………………………...…….…88
Rendang Tongkol…………………………...…...94
Rice Noodles with Fresh Herbs………….……150
Roasted Manchurian Cauliflower………...……90
Roasted Mushroom Salad with Lemongrass,
Herbs, Toasted Rice Powder and Chili- Lime
Soy Dressing……………………………...……..105
G
Gluten Free Raisin Pistachio Biscotti…………110
Green Beans with Coconut (Green Bean
Poriyal)…………………………………………....93
Green Mango Salad with Grilled Salmon
Grilled Shrimp Salad with Radish & Fennel….72
NOVEMBER 2012
166
S
Salad of Lemongrass & Wingbean……………..83
Salad Rolls with Jicama, Peanuts and Basil (Bo
Bia Chay)…………………………………...……115
Salmon Belly Tartare, Green Espuma……...…122
Salmon Tataki, Orange Basil Dressing…….....123
Simmered Chicken Roll in Chinese Herbal
Soup……………………………………….………85
Snapper Stir Fry with Cold Tofu………...……131
Soy-Lime Dipping Sauce (Nuoc Tuong
Pha)……………………........................................116
Spicy Carrot Slaw with Grapes………….……164
Spicy Roasted Chicken with Chili Lime
Sambal………………………………………...…106
Steamed Fish Roll with Cordia Tree seeds and
Minced Garlic…………………………….….….137
Steamed Miso Black Cod with Long Beans and
Pok Choi……………………………………..…..133
Strawberry Grape Smoothie…………….….…102
Sweet and Sour Longan Sauce…………….…...71
Sweet Potato Chaat …………………....………..91
T
Tamarind Grilled Pork Satay …..……….….…..70
Thai Prawn Curry with Grapes and Fresh
Basil……………………………………..……….113
Thunder Tea Inspired Donburi………...………78
Toasted or Steamed Vadai with Raisin Sauce...87
V
Vegetarian Masak Kuah Pedas………...……….81
Vietnamese Dipping Sauce……………………152
Vietnamese Grilled Chicken with ‘Bun’ Noodles
and Herbs…………………………….…………149
W
White Chicken Curry…………………....………82
Whole Wheat and Oat Scones with Raisins and
Pistachios.……………………………………….158
Whole Wheat Baked Raisin Donuts…….…….156
Whole Wheat Slider Buns, 25% Salt
Reduction………………………………………..129
X
Xian Lamb Skewers…………….………………119
Y
Yee Sang “Good Luck” Salad………....………..84
NOVEMBER 2012
167
Special thanks to the sponsors of Worlds of Healthy Flavors ASIA 2012:
GOLD
Colavita
SILVER
Unilever Food Solutions
Vitamix
BRONZE
American Pistachio Growers
California Table Grape Commission
Kikkoman
Raisin Administrative Committee
Shangri-La Hotels and Resorts
USA Poultry and Egg Export Council (USAPEEC)
MEDIA PARTER
Epicure
CORPORATE
American Soybeans Association International Marketing
NOVEMBER 2012
168
This course guide was developed using the resources of The Culinary Institute of America.
Copyright © 2012
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
NOVEMBER 2012
169

1st annual worlds of healthy flavors asia® 2012 conference program

Transcription

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