Fusion Cuisine in the Capital

Fusion Cuisine in the Capital

Thursday, September 8, 2016 /

“Fusion cooking“ has come a long way since it first emerged as a fine dinning trend in Europe and the US thirty years ago. From surprise and shocking dishes served up at some of New York and London’s hippest restaurants, “fusion“ has now mellowed out into a philosophy of inspiration that borrows and blends from different cultures.

“The best way to describe Asian fusion is you push forward the flavours of Asia in a ways that is accessible to everybody to understand, whether they are Asian or they are Western,“ says Chef Tomothy Bruyns who heads up Tiger’s Eye, one of Phnom Penh’s newest gourmet restaurants on Sothearos Boulevards

His philosophy is shared by fellow chefs Al Schaaf at Black Bambu, and Amy Baard at Chinese House. Together the three are some of the best contemporary chefs in Cambodia, but they each have their own take on how to fuse East and West. They do agree, though, that the best way forward is to start with the best ingredients and techniques from each culture, combing them in a complimentary way that is original without being jarring. 

Take Bruyns' signature raw and cured tuna appetiser, which comes with banana heart, lily stem and somtam (green papaya salad) sauce. It borrows from at least four different culinary cultures, but brings them together into one delectable whole that has an original texture and flavour. 

"It's Italian in that it's a seafood carpaccio and it's Japanese in that it's sashimi. It's brought together by Cambodian and Southeast Asian 

cuisine because of the fact we use banana stem and the stalk of the lily flower. There's a little bit of modernism in it in that the puree that we put forward, the hot basil, is a fluid gel. The dressing is traditionally Thai, it's from green papaya salad," he explains. 

Chef Schaaf at Black Bambu on Street 228 says he's happy to see the "fusion confusion" of the 1980s and 1990s go the way of shoulder pads and flip phones. "I'd like to think that these days, 'influenced' or 'inspired' is a better description. I think chefs try to respect the ingredients, their use and origin more." 

This is the case of his signature sambal snapper, based on a traditional spicy Indonesian dish with new accents and contemporary preparation. "All the flavours are Southeast Asian. Turmeric, lemongrass, 

fresh herbs, fresh grated coconut, potato, and chilli paste are found in different dishes through out the region, from amok to curries. We just present it in a different way," he says. 

Chinese House on Sisowath Quay has taken fusion to the next level, combing East and West in its decor as well as food. The 112-year-old wooden house has been beautifully renovated to maintain its old-Phnom Penh feel, combining traditional Chinese architecture and Cambodian decor with European accents. The menu combines these elements as well, says Chef Baard, which she prefers to call "Pan-Asian Pacific cuisine" rather than simple "fusion". 

Her favourite dish of the moment is the smoked scallops, which uses Japanese ingredients and a Western-style searing and smoking: "They are seared until golden perfection served with Ponzu (Japanese) marinated zucchini shavings, edamame, a lightly spiced garlic emulsion, green pea puree and then every so slightly smoked with hickory." 

With so many delicious gourmet restaurants to choose from, save room on your Phnom Penh trip to try the city's best dining. After all, there is no more fitting place to try fusion than Southeast Asia, the birthplace of some of the world's best fusion cooking and now some of its best contemporary cuisine. 

Make your own fat burner from home with these 3 ingredients

Make your own fat burner from home with these 3 ingredients

Monday, July 4, 2016 /

Excess weight can increase the risk of developing health problems, including hypertension, heart disease, diabetes, biliary tract disorders etc. Therefore, obesity can seriously damage your heart, kidneys, liver, knees and joints.

ngredients:

• 1 lemon
• 3 dl water
• 60 grams parsley

Instructions:

Squeeze the lemon and chop the parsley in small pieces. Place the ingredients in a bowl and pour them with water.

How to Consume:

Consume the resulting mixture on an empty stomach for 5 days. Then, make a 10-day break. You can repeat the procedure if necessary.

This drink speeds up the metabolism and the fat-burning process, boost energy, provides vitamins and minerals, and cleanses the body from toxins.

Parsley has diuretic effects, meaning it eliminates excess fluids from the body.

Source: www.myhealthylifevision.net

The post It Is Prepared Within 5 Minutes, Drink it for 5 Days, and You Will Lose 5 Kilograms! appeared first on Healthy Food Team.

Kaffetåren

Kaffetåren

Thursday, June 30, 2016 /

Have you ever had a cup of pot-boiled coffee? In that case, have you ever had it with coffee cheese,
coffee meat, dried meat and reindeer tongue? In Arjeplog, they're brewing up a genuine Kaffetår.

arjeplogs vilt & kafe is in the town square, just a stone’s throw from the Silver Museum and the church. Here, you have the chance to enjoy a truly unique coffee experience; just ask for a Kaffetår. Café owners Helena and Johnny Johansson had run their game meat shop in Arjeplog for many years.
But they dreamed of developing the concept and opening a café. Their shop on Drottninggatan wasn’t quite the right location for a café, so they waited. Nearly two years ago, an opportunity presented itself and they jumped at the chance to take over the old café on the square.

– As soon as we decided to open, we knew we wanted to do it our way, said Helena, when I walked in and ordered the Kaffetår. Of course, the duo had decided that the café would also feature the product range from the game shop. This would give patrons a chance to taste the products, but also to experience old traditions. The names of some of their sandwiches also echo their food philosophy: genuine and generous. With virtually untranslatable names like Full Rulle, Sjön Suger, Rentjur’n and Älgstud sar’n, all we can say is that these game meat and fish-based sandwiches are served in man-sized portions. Naturally, for those with a taste for the northern lifestyle, boiled coffee is also served. But Helena and Johnny do it their way, concocting something called Kaffetåren.

Boiled coffee with a refill, dried meat, coffee meat, reindeer tongue and coffee cheese. These are all classic accompaniments to arctic coffee. Personally, I haven't always been a fan of dried meat with coffee, because it is a bit lean, usually salty and slightly smoked. On the other hand, I love the other
ingredients. The coffee meat, preferably a bit fatty, so that it absorbs the coffee, leaving a few droplets of fat on the surface, is very comforting on a rugged autumn day. And reindeer tongue is
always good. It is fatter and tenderer than other tongue. Moose tongue, for example, must be boiled for hours, while reindeer tongue cooks at a fraction of the time. In the coffee the warm fat of the tongue melts on your palate in the most wonderful way.

In this part of the world, coffee cheese is a favourite. A bit like mozzarella, it is a soft cheese made
from unpasteurized milk. Some people fry or grill it, but the cheese that Helena and Johnny sell is baked in the oven. I like it best when it is served fresh. Anyhow, whether fried, baked or fresh,
the great thing about coffee cheese is its somewhat unusual consistency, it squeaks between your teeth when you chew it.

After my second refill of boiled coffee I take a look around the shop. Although I'm not fond of it in coffee, dried meat is on my shopping list. I like it just as it is; sometimes, with a whisky. A coffee
cheese goes into my shopping basket. As for coffee meat, at home I have a side of ribs and a moose calf, so I refrain. But reindeer tongue?

–You're in luck. It’s slaughter time and four tongues came in just yesterday, says Helena.

– Okay, I'll take them all. Christmas is coming and no Christmas table is complete without reindeer tongue.

– It certainly is good! So, I head for home. This evening I will boil tongue and roast some coffee meat. And if you ever consider doing this, I have an important piece of advice. You must never eat the tip of the tongue. According to Sámi custom, that is strictly taboo; because if you do, you may start felling lies.

The taste of Swedish Lapland

The taste of Swedish Lapland

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When you visit Swedish Lapland you’ll soon discover that our food culture and our lifestyle are closely interwoven. A strong tradition bears witness to how we have lived, for thousands of years, off of what nature has so generously provided.

The sea, lakes and rivers, the mountains, woodlands and wetlands have been the sources, and it is here, near these sources, that people have chosen to live and to find sustenance. Join us on a guided tour of natural resources that take the fastest route to the table.

you are wearing a sturdy pair of hiking boots, and a wind breaker over a comfortable fleece. Warm rays of sunlight filter down through the treetops. Flowing swiftly, the river provides the background music as it dances and splashes over the rocks. Several anglers stand knee-deep, sweeping the air in long, even casts and landing a fly gently on the surface of the water.

Looking down, you sea blueberry bushes everywhere. Scanning the ground methodically, you take a few steps towards a wet patch. Suddenly, a bright orange object in the undergrowth catches your eye. Squatting, you pick the warm, ripe cloud berry and pop it into your mouth. The characteristic flavour rouses your senses and there, spread out before you, is a sea of gold – there are berries everywhere.

It's time to fill the freezer! When you visit Swedish Lapland, we recommend that you take the time to pause, look around and discover new flavours. They are everywhere around you. Come and blaze your own trails through  the forests, over the high country and  across the islands of the archipelago.

Stop to rest a while by the fire, speak of life and talk of everything we've seen and done today. Together, we'll prepare a meal with ingredients fresh from nature's pantry.

Reindeer meat raised by local Sámi herders and lingonberries picked just around the bend. Being outdoors and experiencing and enjoying all of the good things nature has to offer is a natural way of life for us that we are very happy to share with visitors.

All good things that live here have adapted to life in our subarctic environment, where the warm Gulf Stream's North Atlantic Drift creates conditions that are unique at our northern latitude.

The heavy snow cover of an arctic winter protects dormant wild herbs and berries, allowing them to store energy for the coming spring. Then, they will burst forth in an explosion of life under intense rays of spring sunlight that warm the landscape.

A growing season of 100 intensive bright summer days and nights packs our produce with flavour and nutrition. The Midnight Sun fills us with energy and lust for life. Game and livestock graze and grow fat and healthy. Fish swim and spawn in water so pure you can drink it.

Pure, natural flavours so fresh they practically jump in your mouth.

Nature is generous and we are grateful. And we show our thanks by making it our playground and our breathing space. When you visit us you are never far away from the wide horizon on the sea, the deep silence of the forest or the broad vistas of the high country. And when you find your favourite view, the best way to enjoy it is with great food, cooked over an open fire, under an open sky.