GOASIAPLUS December 2018

More documents

Recommendations

Info

FOOD FOOD TO TRY Fried Chicken — WHERE TO EAT KFC, Japan JAPAN Brimmed with holiday spirit, everywhere in Japan are illuminated with Christmas trees and ornaments although there are less than one percent of Japanese that recognises themselves as Christians. This is because the American occupation has left a distinct western and Japanese mix in their lifestyle and food. Today, Christmas and Kentucky Fried Chicken (KFC) have become synonymous in Japan. In 1970, the first KFC in the country introduced a party barrel to be sold on Christmas and the ordinary fast food meal turned into a nationwide tradition in just 4 years. To get KFC for Christmas dinner, one will have to preorder weeks in advance. For dessert, Japanese Christmas cake is served as the centerpiece. The iconic cake is actually a fluffy sponge cake, coated with whipped cream and decorated with strawberries. MIDDLE EAST There is one food that unites people in the Middle East. Dolma, stuffed fillings in fruits, vegetables or wrapped in fresh leaves, is a traditional meal to feast during special occasions and gatherings. Originated from a Turkish word doldurma, which means stuffing, dolma is a regional cuisine found in Central Asia, Egypt, Arabia and the Middle East. Communities like Azerbaijan, Iraqi and Armenian Christians would prepare, serve and eat dolmas during the religious holiday. Depending on regions and countries, dolma variates from the choice of protein like meat or seafood to vegetables like vine leaves or cabbage rolls and fruits. Other spread would normally include dograma, a Turkmen shredded meat and bread stew, another laborious preparation affair. Made with flatbreads, large pots of shredded protein and peppers, this dish is meant to be shared by a group of people. FOOD TO TRY Dolma — WHERE TO EAT Firuze, Fountain Square, Azerbaijan 18 · WWW.<strong>GOASIAPLUS</strong>.COM
FOOD RECIPE TO FOLLOW: PAPUA FESTIVE FISH SOUP IN THE FAR EASTERN SIDE OF JAVA, INDONESIA, ISLANDERS CELEBRATE CHRISTMAS WITH A TRADITIONAL SPREAD OF SEAFOOD IN ABUNDANCE. TWO OF THE MUST-HAVE DISHES ARE PAPEDA AND FISH SOUP. CHECK OUT Text YY CHEN Photos YY CHEN & JH TAN INGREDIENTS: 700gm fish (whole or sliced) 2 bay leaves 2 turmeric leaves 2 lime leaves Juice of 2 lime 1 lemongrass stick 3 large slices of dried assam 4 cloves of crushed garlic 1 ltr water Salt and sugar to taste For garnish: Fried shallots, chopped parsley and sliced red chillies TO BLEND: 5 shallots, 5 garlic pips, 4 big red chillies, 3 birds eye chillies, 4cm fresh turmeric, 2cm ginger, 3cm lengkuas In Papua and Maluku Indonesia this festive season, many will travel back from as far as Holland to be with their families. The population in these islands are predominantly Christians and Christmas would mean large groups of families and friends coming together to fete on a traditional spread. The food in these islands are as colourful and intensely rich as their culture. Their cuisine is influenced by produce that are found and grown in the surrounding environment. As the populace largely eke a living from the sea, seafood is in abundance and their staple is sago. Papeda is a traditional dish prepared with fermented sago. Sago is dried and ground into powder before mixing with water and left to ferment. Once fermented water is squeezed out, it is made into sticky gooey paste. Blobs of it are dropped into the fish soup and all slurped down without needing to chew on the gooey sago. It is served bakar or basah (toasted or wet) "You twirl the sticky paste with a stick and drop the blob into the fish soup," Community Trainer JH Tan explained. This is a bland and tasteless dish that can also be eaten with other dishes. It goes well with strong and spicy taste of the fish soup. During a recent get-together with friends in Papua, he managed to get the low-down on how to prepare the fish soup that goes with Papeda. The recipe differs with different islands. Rice is not a traditional staple for the islanders but they eat root crops like singkong, radish and yam. "On these islands not many people have fridges so they would cook in a manner where food can be preserved for a few days," Tan said. This Christmas he and his friends will partake in this dish. METHOD • Marinate fish with lime juice, salt and crushed garlic for 20-30 minutes. • Heat oil in a pot and saute the blended ingredients till aromatic. • Then add bay leaves, lime leaves, crushed lemongrass and dried assam slices. • Saute for a minute before adding water to boil for 20 minutes. • Add fish and cook for another 10-15 minutes. • Salt and sugar to taste. • Garnish and serve. WWW.<strong>GOASIAPLUS</strong>.COM · 19
Page 1: DECEMBER 2018 | ISSUE 31 WWW.GOASIA
Page 4: EDITOR’S NOTE John So Publisher R
Page 8: NEWS MEDITERRANEAN DINING EXPERIENC
Page 11 and 12: Powered by SOFO SMART CHAIR With ov
Page 13: INSIGHT FACTS ON MISS KOREA FULL NA
Page 16 and 17: TRAVEL 3 4 5 6 14 · WWW.GOASIAPLUS
Page 18 and 19: FOOD CHRISTMAS FEAST IN ASIA FESTIV
Page 22: TRAVEL Road Less Travelled is a col
Page 25: INSIGHT ROYAL OF DURIAN KINGDOM THE
Page 28 and 29: INSIGHT 3 “A part of me is still
Page 31 and 32: SHOP A TOAST TO WRAP UP THE YEAR IT
Page 33 and 34: SHOP A TRADITIONAL JAPANESE LIQUEUR

GOASIAPLUS December 2018

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?