1St Annual Worlds of Healthy Flavors Asia® 2012

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

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WORLDS OF HEALTHY FLAVORS ASIA 1 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ® 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-invitation- only 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.

WORLDS OF HEALTHY FLAVORS ASIA 2 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 CIA- HSPH 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.

WORLDS OF HEALTHY FLAVORS ASIA 3 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 kick- start 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 lower- sugar 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.

WORLDS OF HEALTHY FLAVORS ASIA 4 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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, whole- grains 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.

WORLDS OF HEALTHY FLAVORS ASIA 5 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 6 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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)

WORLDS OF HEALTHY FLAVORS ASIA 7 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 8 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 9 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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: Greg Drescher (The Culinary Institute of America) Walter Willett, MD (Harvard School of Public Health) Kee Seng Chia, MD (National University Singapore)

4:50 PM 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)

WORLDS OF HEALTHY FLAVORS ASIA 10 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 11 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 THURSDAY, NOVEMBER 29

7:30 AM Buffet Breakfast Highlighting Whole Grains, Nuts, and Legumes Sophia Ballroom

Sponsored by Unilever Food Solutions

10:30 AM General Session VII Olivia Ballroom

Promoting Healthier Food Choices in the Asian Hotel and Restaurant Sector Session Host: Greg Drescher (CIA)

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

WORLDS OF HEALTHY FLAVORS ASIA 16 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Moderator: Greg Drescher (CIA) Panelists: 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: Frank Hu, MD (Harvard School of Public Health) Chef: Alexander Ong (Executive Chef/Partner, Betelnut, San Francisco) Pung Lu Tin (Gim Tim Group Restaurant, Singapore)

Culinary Demonstration with Scientific Commentary Malay Populations and Cultures Scientist: Geok Lin Khor, PhD (International Medical University, Kuala Lumpur, Malaysia) Aziza Ali (Chef, Managing Director, Aziza International, Singapore)

Culinary Demonstration with Scientific Commentary 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)

Culinary Demonstration with Scientific Commentary 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

WORLDS OF HEALTHY FLAVORS ASIA 17 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012

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 Moderators: Greg Drescher (CIA) 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

WORLDS OF HEALTHY FLAVORS ASIA 18 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PARTICIPANT ADDRESS LISTS

CHEFS/FOODSERVICE EXECUTIVES/ HEALTH CARE REPRESENTATIVES

Abbott Nutrition Bento Holdings Colavita Qian Hua Jord Figee Claudia Seneci Associate Food Scientist Managing Director Colavita Agent Blk 2, #14-326 10 Winstedt Road 85 Bukit Drive 04-13 Ghim Moh Road #01-08 Block A Singapore, 587848 Singapore 270002 Singapore 227977 Singapore (65) 6591 8925 (65) 6835 5424 (65) 91050331 [email protected] [email protected] [email protected]

Argentum Group Pte Ltd CFT/Culinary Fast-Trac & Delifrance Asia Ltd Derek Ang Assoc. Inc. Ida Eng Director of Kitchens Kathryn Gielisse Supply Chain Manager 11 Kaki Bukit Place President 230 Pandan Loop Singapore 416183 26 Huyler Dr Singapore 128415 (65) 9010 2223 Hyde Park 12538 (65) 6874 9663 [email protected] United States [email protected] (1) 845 229 0325 m Argentum Group Pte Ltd [email protected] Nelson Ang Eastern Zone Co Ltd Production Manager Cold Storage Singapore Enoch Sun 11 Kaki Bukit Place Wayne Allan Anderson Executive Director Singapore 416183 COO 21A Chai Wan Industrial (65) 9363 6006 No. 21 Tampines North Centre [email protected] Drive 2 20 Lee Chung Street, Chai #03-01 Singapore 528765 Wan Argentum Group Pte Ltd (65) 6891 8189 Hong Kong 00852 Esther Cheng [email protected]. (852) 2898 8632 Group Executive Pastry sg [email protected] Chef 11 Kaki Bukit Place Cold Storage Singapore Emmanuel Stroobant Singapore 416183 Choo Shum Poh Group (65) 9363 6006 Merchandise Director Timothy Ong [email protected] No. 21 Tampines North Chef Drive 2 7 Magazine Road Aspac F&B Pte Ltd #03-01 Singapore 528765 03-03 Central Mall Gerard Koo (65) 9735 3630 Singapore, 059572 Supply Chain Manager [email protected]. Singapore No.3 Kallang Way 2A, sg (65) 6438 7997 Level 4 timothy@emmanuelstroob Singapore 347493 Creative Eateries ant.com (65) 6743 7422 Bernadette Wong [email protected] Manager - Special Projects 211 Henderson Road Singapore 159552 (65) 9636 9445 bernadettewong@createrie s.com

WORLDS OF HEALTHY FLAVORS ASIA 19 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 IISS Asia (The Jollibean Foods Pte Ltd Kitchen Language International Institute for Lee Pengene Desmond Goh Strategic Studies – Asia) Exective Director Sous Chef Chew Kheng Chuan 63 Ubi Ave 1 47 Pekin Street,#02-01 Far Special Advisor #07-06 Boustead House East Square 56 University Road Singapore 408937 Singapore 048781 Singapore 297882 (65) 6746 3877 (65) 9023 8433 (65) 9170 6711 [email protected]. desmondgoh@kitchenlang [email protected] sg uage.com.sg

Institute of Mental Health JP Pepperdine Group Pte Kitchen Language Ong Lay See Ltd Fabian Koh Assistant Manager Anthony Say Kin Tong General Manager 10 Buangkok View Deputy Managing 47 Pekin Street,#02-01 Far Singapore S539747 Director East Square (65) 6389 2951 Jack’s Place Building Singapore 048781 [email protected] 123 Defu Lane 10 (65) 9688 8561 Singapore 539232 fabiankoh@kitchenlangua Institute of Mental Health (65) 9618 0991 ge.com.sg Wee Chiang Poh Anthony.say@jppepperdin Executive Chef e.com Kitchen Language 10 Buangkok View Kelvin Loke Singapore 539747 Jurong Health Services Executive Chef (65) 9687 4222 Lee Hee Hoon 47 Pekin Street, #02-01 Far [email protected] Assistant Director East Square m.sg 378 Alexandra Road Singapore 048781 Singapore 159964 (65) 9385 8335 InterContinental (65) 6379 3270 kelvinloke@kitchenlangua Singapore hee_hoon_lee@juronghealt ge.com.sg Eric Neo h.com.sg Executive Chef Laguna National Golf and 80 Middle Road Khoo Teck Puat Hospital Country Club Singapore 188966 William Tay Samson Chan (65) 68251208 Executive Chef Executive Chef [email protected] 90 Yishun Road 11 Laguna Green Singapore, 762282 Singapore 488047 Jaleel Holdings LLC (65) 6692 2413 (65) 9693 1021 Mohamed Abdul Gafoor tay.william.th@alexandrah [email protected] Executive Director ealth.com.sg Post Box 3262 Les Amis Group Dubai 0000 Khoo Teck Puat Hospital Raymond Lim United Arab Emirates Gladys Wong Director, Group Corporate (97) 14333 9191 Chief Dietitian Office agafoorkm@jaleelholdinja. 90 Yishun Road 1 Scotts Road Shaw Centre com Singapore, 762282 #02-14 (65) 6602 2417 Singapore 228208 wong.gladys.hc@alexandr (65) 6733 7741 ahealth.com.sg [email protected]. sg

WORLDS OF HEALTHY FLAVORS ASIA 20 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Manitowoc Foodservice Mount Alvernia Hospital Preparazzi Pte Ltd Asia For Wei Chek Jeremy Nguee Akberali Bin Abdul Manager Business Director Hameed 820 Thomson Road 9 Boon Keng Road Business Development Singapore 574623 #37-164 Director (65) 6347 6220 Singapore 330009 627A Aljunied Road, For_wc@mtalvernia- (65) 6220 0629 Singapore 389842 hospital.org [email protected] (65) 9488 6865 [email protected] Nirwana Lestari Purple Sage Group Pte Ira Budiman Ltd Marina Bay Sands Pte Ltd Deputy Director Heng Min Ru Tamir Shanel Jl. Raya Siliwangi KM 7 Marketing Executive Vice President, Food & Bekasi 17117 No. 5, Harrison Road, #04- Beverage (62) 21 820 4054 01 10 Bayfront Avenue Ira.budiman@nirwanalesta Singapore, 369645 Singapore 018956 ri.com (65) 6396 6990 (65) 6688 0528 [email protected] tamir.shanel@marinabaysa National University of nds.com Singapore Purple Sage Group Pte Jeslin Pang Ltd McDonald’s Singapore Senior Manager Tony Seow Pte Ltd 26 Canberra Drive #11-14 Founder Jeslyn Chia Singapore 768428 No. 5, Harrison Road, #04- Supply Chain Consultant (65) 6516 7090 01 11 King Albert Park #02-00 [email protected] Singapore, 369645 Singapore 598292 (65) 6396 6990 (65) 6460 8867 NUS Saw Swee Hock [email protected] [email protected] School of Public Health RCM Consumer McDonald’s Singapore Dr. An Pan Marketing Pte Ltd Assistant Professor Robin Tan Penny Lim 16 Medical Drive Business Director Senior Manager, Supply Singapore 117597 8 Kaki Bukit Road 2 Chain (65) 6516 4972 Hex 04-26 Ruby 11 King Albert Park #02-00 [email protected] Warehouse Complex Singapore 598292 Singapore 417841 (65) 6460 8865 NUS Saw Swee Hock (65) 6747 6987 [email protected] School of Public [email protected] Health Ministry Of Food Pte Ltd Wendy Tan S.Ishimitsu & Co. Ltd. Lena Sim Manager, Junichi Fujimoto Director Communications & Importer 171 Kampong Ampat #06- Development 6-26-2 Minamiooi, 01 16 Medical Drive Shinagawa-ku Singapore 368330 Singapore 117597 Omori Bellport B-7F (65) 6382 3550 (65) 6601 2448 Tokyo 140-0013 [email protected] [email protected] Japan om.sg (81) 3 6367 9022 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 21 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SaladStop! Shing Kwan (Pte) Ltd Singapore Tourism Board Adrien Stephane Mildred Tao Ranita Sundramoorthy Desbaillets Company Director Director Attractions, President 4 Shenton Way #28-02 Dining & Retail 32 Pekin Street 04-01 SGX Centre 2 Tourism Court Singapore 048762 Singapore, 068807 1 Orchard Spring Lane (65) 9297 6250 (65) 6220 4261 Singapore 247729 [email protected] [email protected] (65) 6736 6622 Ranita_Sundramoorthy@st SaladStop! Singapore General b.gov.sg Katherine Desbaillets Hospital Vice-President Koay Lan Singapore Tourism Board 32 Pekin Street 04-01 Senior Manager Subaa V Singapore 048762 Outram Road Assistant Manager Dining (65) 8299 5806 Singapore 169608 Tourism Court [email protected] (65) 6321 4800 1 Orchard Spring Lane [email protected] Singapore 247729 Sangla Foods Sdn Bhd (65) 9181 5377 Angeline Lee Singapore Tourism Board [email protected] Senior Product Manager Sharon Lam Lot 4, Jalan U1/25A Senior Manager Smiling Orchid (S) Pte Hicom Glenmarie Tourism Court Ltd Industrial Park 1 Orchard Spring Lane Samat Jaimon Shah Alam Selangor 40000 Singapore 247729 General Manager Malaysia (65) 6831 3656 Blk 171, Kampong Ampat, (60) 3 5569 2318 [email protected] #02-03 [email protected] KA Food Link om Singapore Tourism Board Singapore 120111 Sharon Liew (65) 6471 0898 Sangla Foods Sdn Bhd Manager, Dining [email protected] Angeline Looi Tourism Court Finance Director 1 Orchard Spring Lane Sodexo Lot 4, Jalan U1/25A Singapore 247729 Jonathan Goh Hicom Glenmarie (65) 6831 3754 Unit Manager Industrial Park [email protected] Perfect Industrial Building Shah Alam Selangor 40000 Singapore Tourism Board #08-01 Malaysia Lucas Lim 1 Genting Link (60) 3 5569 2318 Manager Singapore 349518 [email protected] Tourism Court (65) 6772 5020 1 Orchard Spring Lane [email protected] Sangla Foods Sdn Bhd Singapore 247729 Ken Siow (65) 6831 3568 Sodexo MD [email protected] Lam Mei Peng Lot 4, Jalan U1/25A Dietitian Hicom Glenmarie Singapore Tourism Board Perfect Industrial Building Industrial Park Mok Hui Yin #08-01 Shah Alam Selangor 40000 Assistant Manager, Dining 1 Genting Link Malaysia Tourism Court Singapore 349518 (60) 3 5569 2318 1 Orchard Spring Lane (65) 6772 5020 [email protected] Singapore 247729 [email protected] (65) 9820 8451 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 22 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Sodexo Malaysia S/B Sodexo Support Services Sustainably Halal Suma Nair (Thailand) Ltd. Nora Haron Corporate Dietician Tong Ngiam CEO Manager Operations Director 252 International Unit 1101, Level 11, PJ 23/52-54 Sorachai Boulevard 303 Tower Amcorp Trade Building 17th Floor Oakland 94606 Centre 63 Klongtan Nua United States 18 Jalan Persiaran Barat Vadhana Bangkok 10110 (0) 5 1092 298 39 Petaling Jaya (66) 2714 1661 [email protected] Malaysia 46050 [email protected] (60) 7954 1024 Syuhada Food Pte Ltd [email protected] Sodexo Healthcare Ho Nyi Sing Support Services Manager Sodexo Malaysia S/B (Thailand) Blk 3017 Bedok Nth St. 5 Sebestian Tan Kansorn Sukhyanga Gourmet East Kitchen Operations Director Operations Director Singapore 486121 Unit 1101, Level 11, PJ 23/52-54 Sorachai (65) 6445 9206 Tower Amcorp Trade Building 17th Floor Syuhada.singapore@hotm Centre 63 Klongtan Nua ail.com 18 Jalan Persiaran Barat Vadhana Bangkok 10110 Petaling Jaya (66) 84387 7957 Tan Tock Seng Hospital Malaysia 46050 kansorn.sukhyanga@sode Joyce Tan (60) 01 2236 7466 xo.com Clinical Dietitian [email protected] 11 Jalan Tan Tock Seng Sodexo Support Services Star Ginger LLC Singapore 308433 (Thailand) Ltd. Tina Freedman (65) 9770 3642 Panor Duangchan Vice President [email protected] Executive Chef 400 Ashland Court 23/52-54 Sorachai Cameron Park, 95682 Temasek Polytechnic Building 17th Floor United States Kalpana Bhaskaran 63 Klongtan Nua (1) 510 2258 680 Section Head Vadhana Bangkok 10110 [email protected] 21 Tampines Avenue 1 (66) 2288 2618 m Singapore 529757 [email protected] (65) 6780 5355 Suntec Singapore [email protected] Sodexo Thailand International Cheewin Kachendecha Lee Yat Meng Alfred Temasek Polytechnic Corporate Chef Executive Chef Petrina Lim 372/1 Ladphroud 71 1 Raffles Boulevard Suntec Course Manager Wangthonglang City 21 Tampines Avenue 1 Bangkoko, 10310 (65) 9777 3125 Singapore 529757 Thailand alfred.lee@suntecsingapor (65) 6780 6204 (66) 2 538 4837 e.com [email protected] [email protected] m Temasek Polytechnic Desmond Ngoh Chin Jack Culinary Instructor 21 Tampines Avenue 1 Singapore 529757 (65) 6780 6350 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 23 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Temasek Polytechnic The Organic Baker Pte Ltd Wee Nam Kee Hainanese Tan Hsien Wei Grace Chia Chicken Rice & Seafood Course Manager Director Restaurant Blk 31 Temasek Culinary 8A Admiralty St, 03-13 Wee Liang Lian 21 Tampines Avenue 1 Singapore 757437 General Manager Singapore 529757 (65) 9830 8745 275 Thomson Road #01-05 (65) 6780 5873 Grace.chia@theorganicbaker Novena Ville, [email protected] .com Singapore 307645 (65) 6255 6396

The Bakery Depot Pte Ltd The Soup Spoon Pte Ltd [email protected] Joanne Wong Anna Lim Project Manager Director Ya Kun International Pte 1 Kaki Bukit Road 1 22 Lorong 21A Geylang Ltd Enterprise One #05- Prosper Industrial Daniel Lim 12/13/14 Building #09-01/02 Asst General Manager Singapore 415934 Singapore 388431 237 Alexandra Road #03- (65) 6922 9700 (65) 6749 1161 09/10 The Alexcier [email protected] [email protected] Singapore 159929 m om (65) 6222 4567 [email protected] The Bakery Depot Pte Ltd The Wok People Pte Ltd Cathy Yeap Alfred Chua YUM! Restaurants Business Development Director of Operations International - Asia Director Sime Darby Business Franchise 1 Kaki Bukit Road 1 Centre Dennis Averry Hipolito Enterprise One #05- 315 Alexandra Road #05- Culinary Manager 12/13/14 01A 17 Kallang Junction Singapore 415934 Singapore 159944 #01-02 (65) 6922 9700 (65) 67782810 Singapore 339274 [email protected] alfredchua@thewokpeople (65) 62924811 .com [email protected] The Farrer Park Company Gilbert Madhavan The Wok People Pte Ltd Vice President, Hotel June Chua Operations Managing Director 180 Kitchener Road Sime Darby Business #08-08 City Square Mall Centre Singapore 208539 315 Alexandra Road #05- (65) 6363 3737 01A gilbertmadhavan@farrerpa Singapore 159944 rk.com (65) 67782810 [email protected] m

WORLDS OF HEALTHY FLAVORS ASIA 24 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PRESENTERS

Azizah Ali Kee Seng Chia Yen Koh Managing Director Professor & Dean Executive Chef Azizah International National University of Unilever Asia Pte Ltd 56 Minbu Road, 02-01 Singapore 20 Pasir Panjang Road, Singapore 308185 16 Medical Drive Mapletree (65) 9774 5311 MD3 Level 3 Business City [email protected] Singapore 117597 #05-22 (65) 6516 8203 Singapore 117439 Ang Hak Seng [email protected] (65) 6643 3623 Chief Executive Officer [email protected] Health Promotion Board David Eisenberg 3 Second Hospital Avenue Associate Professor of Malcolm Lee Singapore168937 Medicine, Chef-owner (65) 6435 3532 Harvard School of Public Candlenut [email protected] Health and Samueli Institute 331 New Bridge Road #01-03 (and CIA) Dorsett Residences Vanitha Buthmanaban 104 Audubon Drive Singapore 088764 Senior Executive Chestnut Hill, MA, 02467 [email protected] Health Promotion Board (1) 617 432 1606 om 3 Second Hospital Avenue [email protected] Singapore 168937 d.edu Lee Sooi Mee (65) 6435 3049 Dietician/Nutritionist Vanitha_buthmanaban@hpb. Goh Wee Ling NutriWorkZ gov.sg Corporate Communications 19 Shelford Rd, #03-28 Manager Singapore 288408 Lilian Cheung Kopitiam Group of (65) 9724 7521 Director of Health Promotion Companies [email protected] & Communication 75 Bukit Timah Road Dept. of Nutrition, Harvard #04-01 Boon Siew Building Annie Ling School of Public Health Singapore 120606 Director 665 Huntington Ave. (65) 6339 4269 Health Promotion Board Boston, 02115 [email protected] 3 Second Hospital Avenue United States #06-00 (1) 617 432 1086 Frank Hu Singapore 168937 [email protected] Professor (65) 6435 3539 Harvard School of Public [email protected] Ricky Chew Health Managing Director 665 Huntington Ave Willin Low Fish & Co. Restaurants Pte Boston, 02067 Executive Chef, Wild Rocket Ltd (1) 781 793 7813 10A Upper Wilkie Road No. 1 Jalan Kilang Timor [email protected] Singapore 228119 #06-01 Pacific Tech Centre u (65) 6339 9448 Singapore 159303 [email protected] (65) 6224 4480 Aun Koh [email protected] Executive Director The Ate Group 19 Carpenter Street #04-01 Singapore 059908 (65) 6592 0558 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 25 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Lawrence McFadden Alex Poon Suvir Saran Group Director of Food & Hawker Chef Chef/Consultant/Writer Beverage Yuhua Hawker Centre American Masala Shangri-La International Stall #01-196 1189 Chamberlain Mills Road Hotel Management Ltd 347 Jurong East Avenue 1 Salem, NY 28/F, Kerry Centre Singapore 600347 (1) 917 859 7160 683 King's Road (65) 9338 1011 [email protected] Quarry Bay, Hong Kong Hong Kong Pung Lu Tin Seah Peik Ching (85) 2 2599 3000 Director Ag Deputy Director lawrence.mcfadden@shangri- Gim Tim Group Restaurant Singapore Health Promotion la.com 293 Lorong 6 Toa Payoh #03- Board 01 3 Second Hospital Avenue, Habib Mohamed Safra Toa Payoh Singapore 168937 Hawker Chef Singapore 319387 (65) 6435 3812 Yu Hwa Hawker Centre (65) 9816 9351 [email protected] Stall 01-191, 347 Jurong East [email protected] Avenue 1 KF Seetoh Singapore 600347 Eric Rimm Founder (65) 8183 4374 Assoc. Prof. Epidemiology & Makansutra Nutrition Block 462 Crawford Lane Alexander Ong Harvard School of Public #02-63 Executive Chef/Managing Health Singapore 190462 Partner Department of Nutrition (65) 6438 4038 Betelnut Pejiu Wu 665 Huntington Avenue [email protected] 115 Cardinal Way Boston 02115 Hercules, 94547 (1) 617 432 1843 Milind Sovani (1) 510 375 2287 [email protected] Director/Chef [email protected] Hospitality Innovations Pte Frank Sacks Ltd Violet Oon Professor C-25, Sawanand Society Founder Harvard School of Public Sahakar nagar-2 Violet Oon Consultants Health Pune, 411009 Novena Post Office 665 Huntington Avenue India PO Box 198 Boston 02115 (65) 8347 7537 Singapore 913-19 (1) 617 432 1420 [email protected] (1) 6255 1037 [email protected] [email protected] Emmanuel Stroobant Devagi Sanmugam Chef/Owner Mai Pham Culinary Consultant Emmanuel Stroobant Group Chef/Founder Epicurean World of Restaurants Star Ginger 816 Yishun Street 81 3 Magazine Road 601 Munroe Street #04-712 03-03 Central Mall Sacramento 95825 Singapore 760816 Singapore 059570 (1) 916 486 4891 (65)6458 0572 (65) 6438 7997 [email protected] [email protected]. emmanuel@emmanuelstroob sg ant.com

WORLDS OF HEALTHY FLAVORS ASIA 26 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Tan Su Lyn Rob M. Van Dam Emorn Wasantwisut Executive Director & Co- Associate Professor Senior Advisor Founder Swee Hock School of Public Institute of Nutrition, The Ate Group Health and Dept. of Medicine, Mahidol University 19 Carpenter Street #04-01 Yong Loo Lin School of Phuttamonthon 4 Road, Singapore 059908 Medicine, National Salaya (65) 6592 0558 University of Singapore Phuttamonthon, Nakhon [email protected] Block MD3 #03-17, 16 Pathom 73170 Medical Drive, Singapore Thailand Edmund Toh 117597 (662) 800 2380 Executive Chef and Vice (65) 6516 4980 [email protected] President, rob_martinus_van_dam@nuh Singapore Chefs Association s.edu.sg Wee Toon Oout Resorts World at Sentosa Pte Founder Ltd Vernon Vasu Wee Nam Kee Hainanese 8 Sentosa Gateway Sentosa Director, Corporate Chicken Rice Restaurant Singapore 98269 Marketing & 275 Thomson Road #01-05 (65) 9154 7934 Communications Division Novena Ville [email protected] Singapore Health Promotion Singapore 307645 Board (65) 6255 6396 Ken Toong 3 Second Hospital Avenue [email protected] Executive Director, Auxiliary Singapore 168937 Enterprises (65) 6435 3593 Walter Willett University of [email protected] Professor and Chair Massachusetts669 North Harvard School of Public Pleasant Street Health Amherst, 01003 651 Huntington Avenue (1) 413 545 1504 Boston, 02115 [email protected] (1) 617 432 4680 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 27 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SPONSORS

American Soybeans Colavita USA Raisin Administrative Association - International Ken Arnone, CMC Committee Marketing Representative Chef Richard Lieu Yeong Boon Yee 14 Daisy Lane Poughkeepsie, Director, Trade Promotions Technical Director, Human NY 12603-3204 USA 48 Toh Guan Road, #02-129 Nutrition (1) 845 462 0745 Enterprise Hub 541 Orchard Rd #11-03 [email protected] Singapore 608686 Liat Towers Singapore 238881 California Table Grape (65) 6737 6233 Commission Shangri-La International [email protected] Courtney Romano Hotel Management Ltd Consultant Jean Marc Dizerens Colavita SpA 11617 NE 92nd St. Kirkland Director of Corporate F&B - Enrico Colavita WA 98033 USA Operations Owner (1) 425 889 8817 28/F, Kerry Centre, 683 Via Laurentina km 23 [email protected] King's Road Quarry Bay Pomezia (Rome) t Hong Kong Italy 00040 (852) 2599 3000 (39) 0874 90245 epicure magazine jeanmarc.dizerens@shangri- [email protected] Cecilia Goh la.com Executive Director/Publisher Colavita SpA 16 Tannery Lane #02-00 Unilever Singapore Private Andrea Colavita Singapore 347778 Limited Owner (65) 6848 6883 Rachel Lam Via Laurentina km 23 [email protected] Key Account Manager Pomezia (Rome) 20 Pasir Panjang Road Italy 00040 Kikkoman Trading Asia Pte East Tower #04-22 Mapletree (39) 0874 90246 Ltd Business City Singapore [email protected] Yoshiyuki Ishigaki 117439 Managing Director (65) 9796 5028 Colavita USA 290 Orchard Rd #17-08 [email protected] John Profaci Singapore 238859 President (65) 6235 6022 Unilever Singapore Private 1 Runyons Lane Edison, NJ [email protected] Limited 08817 USA Charlie Tan (1) 732 404 8300 Raisin Administrative National Sales Manager [email protected] Committee 20 Pasir Panjang Road Chuah Siew Keat East Tower #04-22 Colavita USA Manager Mapletree Business City Giovanni Colavita 48 Toh Guan Road, #02-129 Singapore 117439 CEO Enterprise Hub (65) 9183 3000 1 Runyons Lane Edison Singapore 608686 [email protected] NJ 08817 USA (65) 6515 6113 (1) 732 404 8300 [email protected] [email protected] m

WORLDS OF HEALTHY FLAVORS ASIA 28 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 USA Poultry & Egg Export Vitamix Vitamix Council Karen Haefling Lisa Klein Margaret Say VP Marketing VP Commercial Sales Regional Director 8615 Usher Rd. Olmsted Falls 8615 Usher Rd. Olmsted Falls 541 Orchard Road OH 44138 USA OH 44138 USA #15-04 Liat Towers (1) 440 782 2353 (1) 440 782 2353 Singapore 238881 [email protected] [email protected] (65) 6737 1726 [email protected] Vitamix Andrew Weinstein Vitamix Regional Sales Manager Jodi Berg 8615 Usher Rd. Olmsted Falls President OH 44138 USA 8615 Usher Rd. Olmsted Falls (1) 440 782 2353 OH 44138 USA [email protected] (1) 440 782 2353 [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 29 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CIA FACULTY AND STAFF

The Culinary Institute of Eve Felder Robert Jörin America at Greystone Managing Director, CIA Team Leader, Baking & 2555 Main St. Singapore Pastry St. Helena, CA 94574 Block 31 707-967-2411 Temasek Polytechnic [email protected] Christina Adamson 21 Tampines Avenue 1 Senior Director of Operations Singapore 529757 Amy Myrdal Miller, MS, RD & Finance +65 6780 6382 Director of Programs and Strategic Initiatives [email protected] Culinary Nutrition, Strategic 707-967-2369 Initiatives [email protected] Dr. Victor A.L. Gielisse, 916-564-8086 CMC, CHE [email protected] Bill Briwa Vice President of Chef Instructor Advancement & Business Shara Orem 707-967-2409 Development Director, Sponsorship [email protected] 1946 Campus Drive Planning & Outreach, Hyde Park, NY 12538 Strategic Initiatives Greg Drescher 845-451-1294 707-967-2439 Vice President, Strategy [email protected] [email protected] Initiatives & Industry Leadership Cathy Jörin, MBA Scott Samuel 916-416-6476 Director of Special Projects Chef Instructor/Conference [email protected] and Planning, Strategic Chef Initiatives 707-967-2438 707-537-7742 [email protected] [email protected]

WORLDS OF HEALTHY FLAVORS ASIA 30 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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)

WORLDS OF HEALTHY FLAVORS ASIA 31 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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, ice- blends 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

WORLDS OF HEALTHY FLAVORS ASIA 32 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 multi- disciplinary 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

WORLDS OF HEALTHY FLAVORS ASIA 33 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 34 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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)

WORLDS OF HEALTHY FLAVORS ASIA 35 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 36 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 co- author 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 Vietnamese- Thai 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

WORLDS OF HEALTHY FLAVORS ASIA 37 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 38 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 two- center 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)

WORLDS OF HEALTHY FLAVORS ASIA 39 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 cooked- before-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,

WORLDS OF HEALTHY FLAVORS ASIA 40 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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)

WORLDS OF HEALTHY FLAVORS ASIA 41 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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)

WORLDS OF HEALTHY FLAVORS ASIA 42 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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. 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.

ESTHER CHENG is the Group Executive Pastry Chef 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.

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.

WORLDS OF HEALTHY FLAVORS ASIA 43 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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).

WORLDS OF HEALTHY FLAVORS ASIA 44 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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. 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

WORLDS OF HEALTHY FLAVORS ASIA 45 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

KELVIN LOKE is the Executive 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.

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 line- up 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.

WORLDS OF HEALTHY FLAVORS ASIA 46 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 47 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 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.

WORLDS OF HEALTHY FLAVORS ASIA 48 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 KEN SIOW is the Managing Director 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.

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 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.

LUCAS LIM is a 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.

MOK HUI YIN is an Assistant Manager in Dining 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.

RANITA SUNDRAMOORTHY is a Director in Attractions, Dining & Retail at the Singapore Tourism Board

WORLDS OF HEALTHY FLAVORS ASIA 49 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

SUBAA V is an Assistant Manager in Dining 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.

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 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.

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. 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.

WORLDS OF HEALTHY FLAVORS ASIA 50 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CHEEWIN KACHENDECHA is the Corporate Chef at Sodexo Thailand 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.

AARON NGIAM is an Operations Director at Sodexo Support Services (Thailand) Ltd. 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.

KANSORN SUKHYANGA is an Operations Director at Sodexo Thailand 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.

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

WORLDS OF HEALTHY FLAVORS ASIA 51 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

DESMOND NGOH CHIN JACK is a Culinary Instructor 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.

TAN HSIEN WEI is a Course Manager 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.

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.

WORLDS OF HEALTHY FLAVORS ASIA 52 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012

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.

WORLDS OF HEALTHY FLAVORS ASIA 53 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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, high- performance 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

WORLDS OF HEALTHY FLAVORS ASIA 54 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 California- grown 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.

WORLDS OF HEALTHY FLAVORS ASIA 55 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

WORLDS OF HEALTHY FLAVORS ASIA 56 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 57 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CIRCASSIAN CHICKEN SALAD IN ROMAINE LEAVES MADHUR JAFFREY CERKEZ TAVUGU Yield: 6 portions Ingredients Amounts Whole chicken breasts (with bones), 3 ea (1 lb/454 g each) cut in half Onion, chopped 1 ea Carrot, peeled and cut into chunks 1 ea Water or chicken stock, as needed to cover 4 cups 950ml Thyme sprig 1 ea Bay leaf ½ ea Butter 2 tbsp 30ml

Olive oil 2 tbsp 30ml Onion, chopped Garlic, minced 1 tbsp Sweet paprika 2 tbsp Cayenne pepper 1 tsp Salt and pepper Toasted chopped walnuts 3 cups 450g Bread, crusts removed, 2 slices soaked in water and squeezed dry Reduced chicken stock 2 cups 475ml Fresh lemon juice 2 tbsp

Olive oil 2 tbsp 30ml Paprika 2 tsp Romaine leaves 12 ea Flat-leafed parsley, chopped Walnuts, chopped ¼ cup 37g Cilantro sprigs 12 ea

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.

WORLDS OF HEALTHY FLAVORS ASIA 58 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 5. Toss the chicken with most of the sauce. 6. Warm the olive oil and paprika in a small sauté pan. 7. 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.

WORLDS OF HEALTHY FLAVORS ASIA 59 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CHICKEN, SHRIMP, AND FRUIT SALAD

Yield: 6 Portions, as first course or 4 portions as main course

Ingredients Amounts Salt 1 tsp 6g Water 2½ cup 595 ml Granny Smith apple, large 1 ea Red grapes, halved 1 cup 175 g Green grapes, halved 1 cup 175 g Orange 1 ea Garlic cloves, fresh 5 ea Shallots 7 ea Olive Oil for shallow frying, 2 cup 475 ml Chicken breast, skinless and boneless ¼ lb 113 g Shrimp, medium 8 ea Peanuts, roasted 4 tbsp 37g Salt 1 tsp 6g Sugar 1 tsp 4g Lime or lemon juice, fresh 3 tbsp 44ml Green chili, fresh 2-3 ea Coriander leaves 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 1/3- inch 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.

WORLDS OF HEALTHY FLAVORS ASIA 60 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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) Recipe Credit: CIA, as presented at the 2012 Worlds of Healthy Flavors ASIA® conference. Published with permission of the author. All rights reserved.

WORLDS OF HEALTHY FLAVORS ASIA 61 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PISTACHIO MULTI-GRAIN ENGLISH MUFFINS Yield: 20 standard portions

Ingredients Amounts Preferment Bread Flour 115 g Dark Rye Flour 50 g Milk 225 ml Starter 255 g Total Pre-Ferment 645 g

Ferment 90 min. at 30°C

Final Dough Bread Flour 112 g Water 143 ml Fresh Yeast 14 g Salt 8 g Malt Syrup 37 ml Vegetable Oil 30 ml Wheat Bran 8 g Wheat Germ 15 g Flax Seeds 23 g Rye Flakes 15 g Sunflower Seeds 15 g Chopped Pistachios 30 g Pre-Ferment 645g Total dough 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.

WORLDS OF HEALTHY FLAVORS ASIA 62 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 LEMON CHICKPEA BREAKFAST MUFFINS Yield: 10 standard portions

Ingredients Amounts Chickpeas, drained and rinsed from can 350g Lemons, zest (2ea) 10g Orange, zest (1 ea) 5g Lemon juice, freshly squeezed 30ml Orange juice, freshly squeezed 30ml Extra virgin olive oil 60ml Granulated sugar 120g Egg yolks (2 ea) 40g Whole wheat flour, sifted 80g Baking powder 10g Salt 2g Ground cardamom 1g Ground almonds 35g Egg whites (2 ea) 60g

Ground pistachio 10g Granulated sugar 10g Ground cardamom 0.5g Total Amount 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-sugar- cardamom 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

WORLDS OF HEALTHY FLAVORS ASIA 63 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 COMPRESSED WATERMELON, STEAMED CRAB, MINT DRESSING Yield: 10 standard portions

Ingredients Amounts Crab meat lump, steamed and shredded 14 oz 400 g King crab roll 7oz 200 g Best Foods Real Mayonnaise 6 tbsp 100 g Cucumber 2 oz 60 g Green apple 2 oz 60 g Salt ½ tsp 4 g Pepper ¼ tsp 2 g

Red watermelon 35 oz 1000 g Basil, shredded 3.5 oz 100 g Mint, shredded 3.5 oz 100 g

Best Foods Real mayonnaise 4½ cup 1000 g Probiotic drink, Yakult 2¼ cup 500 g Fresh mint 1½ oz 50 g Knorr lime powder 1½ tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 64 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CHINESE STYLE ROAST CHICKEN, WATERCRESS SALAD, TOASTED CHILI CRUSTED PISTACHIOS, CHICKEN SKIN “CHICHARRONES”, SERRANO VINAIGRETTE

Yield: 2 standard portions

Ingredients Amounts Roast chicken 1 whole chicken 3-4 lb 1.3 – 1.8 kg Ginger slices 3 tbsp 42 g Scallions, cut 1/2“ long 1 cup 115 g Star anise 2 pcs Kosher salt 1 tbsp 14 g Chinese 5-spice 1 tsp 7 g Szechuan pepper corn, ground 1 tsp 7 g Olive oil 2 tbsp 30 ml

Nori-chili Nori seaweed 5 sheets Chili d’arbol powder or any chili powder 1 tbsp 14 g

Salad Watercress 4 oz 113 g . Toasted chili crusted pistachios (see recipe) 1 oz 29 g Serrano vinaigrette (see recipe) 2 oz 55 ml Diamond Crystal kosher salt to taste

Serrano vinaigrette Shallots, peeled & chopped 6 tbsp 115 g Serrano chili, peeled & chopped with seeds 2 ea. Minced cilantro 2 tbsp 9 g Cabernet vinegar ⅓ cup 80 ml Orange juice ⅓ cup 80 ml Olive oil ¾ cup 240 ml Diamond Crystal kosher salt 2 tsp 9 g Agave nectar ¼ cup 60 ml

Toasted chili crusted pistachios Peeled pistachios 1 lb 455 g Chili d’arbol powder 1 tbsp 14 g Sugar 1 tbsp 14 g Water 2 tbsp 30 ml

WORLDS OF HEALTHY FLAVORS ASIA 65 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

WORLDS OF HEALTHY FLAVORS ASIA 66 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 BIRBAL KEE KHITCHEREE

Yield: 6 standard portions

Ingredients Amounts For the topping Peanut/groundnut oil 6-8 cups 1.4-1.9 L Large red onion, halved and thinly sliced 2 ea Fresh cilantro/fresh coriander, finely chopped 1 cup 225 g Fresh ginger root, peeled and thinly sliced 4-inch/10-cm piece into very thin matchsticks Serrano chilli, finely minced 1 ea (remove the seeds for less heat) . Lime juice 3 tbsp 45 ml Garam masala 1 tsp 7 g

For the khitcheree Mung dal, split and hulled 1 cup 190 g Vegetable oil 2 tbsp 30 ml Green cardamom pods 10 ea Whole cloves 8 ea Bay leaves 3 ea Piece of cinnamon stick 2-inch/5-cm Panch phoran 1 tsp 7 g Turmeric 3/4 tsp 5 g Asafetida 1/8 tsp 1 g Basmati rice 1 cup 185 g Medium cauliflower, divided into very ½ ea small florets Medium red potato, cut into 1/2-inch/12-mm 1 ea pieces . Medium carrots, peeled and finely chopped 4 ea. Water 10 cups 2.4 L Frozen peas 10 oz 280 g

For the first tempering . Vegetable oil 2 tbsp 30 ml Panch phoran ½ tsp 3.5 g Large red onion, halved and thinly sliced ½ ea. . Kosher salt 1½ tbsp 21 g Ground coriander 2 tsp 14 g. Large tomatoes, finely diced 2 ea Cayenne pepper ⅛ tsp 1 g

WORLDS OF HEALTHY FLAVORS ASIA 67 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Second tempering oil: Ghee or clarified butter 2 tbsp 30 g Cumin seeds ½ tsp 3.5 g Cayenne pepper ¼ tsp 2 g A pinch of asafetida

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.

WORLDS OF HEALTHY FLAVORS ASIA 68 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MENUS FOR THE DAY: Wednesday, November 28, 2012

Registration Snack 4:00 – 4:30 p.m. Olivia Foyer

Lemon Olive Oil Shortbread CIA Faculty Chef Robert Jörin

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 CIA Faculty Chef Bill Briwa

Chinese Style Roast Chicken, Watercress Salad, Toasted Chili Crusted Pistachios, Chicken Skin “Chicharrones”, Serrano Vinaigrette Chef Alexander Ong, Betelnut, San Francisco

Beverages Orange Pineapple “Sling” Selected Wines

WORLDS OF HEALTHY FLAVORS ASIA 69 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 LEMON OLIVE OIL SHORTBREAD

Yield: 30 standard portions

Ingredients Amounts

Butter, room temperature 250 g Olive oil 250 ml Confectioner’s sugar, sifted 175 g Meyer lemons, zest of 30 g Salt 10 g All-purpose flour 500 g (or combination of AP & whole wheat flour) Total Amount 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.

WORLDS OF HEALTHY FLAVORS ASIA 70 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 TAMARIND GRILLED PORK SATAY

Yield: 25 portions

Ingredients Amounts Scallions, sliced thin (2 bunches) 8 oz 225 g Extra virgin olive oil 2 fl oz 60 ml Garlic, crushed (6 medium cloves) 1 oz 30 g Ginger, sliced (5 ¼” slices) ¾ oz 7 g Soy sauce 2 tbsp 30 ml Tamarind pulp 1 ½ tsp 10 g Water 2 fl oz 60 ml Salt 1 tsp 7 g Black pepper, ground ½ tsp 3.5g Pork tenderloin, sliced 2 lb 900 g Skewers

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.

WORLDS OF HEALTHY FLAVORS ASIA 71 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SWEET AND SOUR LONGAN SAUCE

Yield: 25 portions

Ingredients Amounts Honey 1 ½ tsp 10 ml White balsamic vinegar 2 tbsp 30 ml Lime juice 1 ½ tbsp 22 ml Longan, diced 5 oz 140 g Pineapple, diced 8 oz 225 g Cayenne pepper to taste

Garnish Peanuts, roasted, chopped 2 oz. 55 g Cilantro ½ bunch

Method 1. Combine all ingredients and blend well. Taste and adjust seasoning.

WORLDS OF HEALTHY FLAVORS ASIA 72 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 GRILLED SHRIMP SALAD WITH RADISH AND FENNEL

Yield: 25 portions

Ingredients Amounts Shrimp, PD 21-25 1lb 450 g Salt as needed Szechuan peppercorns, toasted ground 2 tbsp 28 g Fennel, ground 1 tbsp 14 g Extra virgin olive oil

Vinaigrette Pickled ginger, chopped 1 ½ oz. 40 g Garlic, chopped 2 tsp. 9 g Serrano chili, chopped 1 tbsp 14 g White balsamic 2 fl oz. 60 ml Lemon juice 1 fl oz. 30 ml Chinese black beans, chopped fine 1-2 tsp. 6-9 g Honey 1 ½ tsp 7 ml . Extra virgin olive oil 3 fl oz. 85 ml Pure olive oil 3 fl oz. 85 ml Salt Black pepper Mint, chiffonade 1 tbsp 14 g

Fennel, sliced thin 3 oz. 85 g Red pepper, julienne 2 oz. 55 g Radish, thin julienne 2 oz. 55 g Arugula, baby 2 oz. 55 g Fennel fronds, chopped 2 tbsp 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.

Recipe Credit: Ken Arnone, CMC as presented at the 2012 Worlds of Healthy Flavors ASIA® conference. Published with permission of the author. All rights reserve

WORLDS OF HEALTHY FLAVORS ASIA 73 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 BBQ CHICKEN WITH LIME LEAF

Yield: 4 portions

Ingredients Amounts Chicken drumstick 1lb 450 g KNORR Chicken powder 1 cup 200 g Minced onion 2 tbsp 28 g Chopped garlic 1 tbsp 14 g Cajun steak powder ⅛ tsp 1 g Annatto seeds 2 tbsp 28 g Chili sauce 1 tbsp 14 ml Cooking oil 1½ tbsp 30 ml Lime leaf 1 tbsp 5 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 74 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CARROT GINGER TOFU SOUP

Yield: 4 portions

Ingredients Amounts Medium carrots, peeled, halved or chopped 4 ea Onion, peeled, chopped 28 g 2 tbsp Garlic cloves, small, peeled 4 ea Oil 40ml 2 tbsp Salt 3.5 g ½ tsp White pepper a pinch Chopped fresh ginger root or ginger paste 10 g 1tbsp Light silken tofu 60 g ⅓ cup Vegetable or chicken broth, low sodium 480 ml 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.

WORLDS OF HEALTHY FLAVORS ASIA 75 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MANGO SALSA

Yield: 720 ml

Ingredients Amounts Semi-ripe mangos, chunked, unpeeled 2 ea Fresh cilantro 1 cup 16 g Red onion, peeled and chopped ¾ cup ½ ea Jalapeno, halved and seeded 1 ea Lime or lemon juice 1 tbsp 14 ml

Method

1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 4. 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.

WORLDS OF HEALTHY FLAVORS ASIA 76 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ORANGE PINEAPPLE “SLING”

Yield: 3 servings

Ingredients Amounts Oranges, peeled and seeded 2 ea Frozen pineapple chunks 1½ cups 340 g Pineapple Coconut Water 2 cups 240 ml Lime, peeled 1 ea. Agave nectar 2 tbsp 30 ml Ice cubes 2 cups 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. 3. Serve immediately.

WORLDS OF HEALTHY FLAVORS ASIA 77 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLDS OF HEALTHY FLAVORS ASIA

THURSDAY, NOVEMBER 29

Demonstration recipes General Session II 8:30 – 10:00 a.m.

Thunder Tea Inspired Donburi Chef Willin Low, Wild Rocket, Singapore

WORLDS OF HEALTHY FLAVORS ASIA 78 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 THUNDER TEA INSPIRED DONBURI

Yield: 10 standard portions

Ingredients Amounts Red cargo rice 5½ cups 1250g Firm soy bean curd, cut into small cubes 6½ cups 1500g White bait 17.5 oz 500g Pumpkin, cut into small cubes 3⅓ cups 750g French beans, chopped 3⅓ cups 750g Spinach 2¼ cups 500g Raw peanuts 1⅔ cups 375g Raw cashew nuts 1⅔ cups 375g Salmon roe 9 oz 250g Olive oil 15 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 79 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLDS OF HEALTHY FLAVORS ASIA

Thursday, November 29

Demonstration recipes 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 Chef Alexander Ong, Betelnut, San Francisco

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 Chef Suvir Saran, New York

Rendang Tongkol Chef Aziza Ali, Singapore

Green Mango Salad with Grilled Salmon Chef Mai Pham, Lemongrass and Star Ginger, Sacramento

WORLDS OF HEALTHY FLAVORS ASIA 80 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASAK KUAH PEDAS

Yield: 4-5 standard portions

Ingredients Amounts Ikan tenggiri (Spanish mackerel) fish steaks, 2.2lb 1kg boneless and filleted Tamarind pulp (assam), mixed with 5 tbsp 100 g 4½ cups water Pineapple, cut into pieces 17.5 oz 50g Tomatoes, cut into wedges 4 ea Pink torch ginger flowers (optional), split into 2 2-3 ea Bunch of laksa leaves (optional), tied in a knot 1 ea Sugar (to taste) 1-2 tbsp 30 g Salt 1 tsp 7 g

Spice Mixture Candlenuts (buah keras) 6 ea Fresh galangal (lengkuas), peeled & sliced roughly 1 tbsp 20 g Stalk of lemon grass (serai) 1 ea Fresh red chillies, peeled and sliced roughly 12 ea Shrimp paste (belacan) 1 ½ tbsp 28 g Shallots, peeled and sliced roughly 10 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 81 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 VEGETARIAN MASAK KUAH PEDAS

Yield: 4-5 standard portions

Ingredients Amounts Young okra (lady’s fingers) 10 ea Young eggplants 5 ea California raisins 17.5 oz 50g Tamarind pulp (assam), mixed with 1L 5 tbsp 100 g or 4½ cups water Pineapple, cut into pieces 1 ea Tomatoes, cut into wedges 4 ea Pink torch ginger flowers (optional), split into 2 2-3 ea Bunch of laksa leaves (optional), tied in a knot 1 ea Sugar (to taste) 1-2 tbsp 30 g Salt 1 tsp 7 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.

WORLDS OF HEALTHY FLAVORS ASIA 82 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WHITE CHICKEN CURRY

Yield: 4-5 standard portions

Ingredients Amounts Rempah(spice mix) Shallots, peeled 4 tbsp 105 g Garlic, peeled 2¾ tbsp. 45 g Shrimp paste (Belachan) 17.5 oz 5 g Green chili padi 12 ea. White peppercorns 2 tsp 12 g Lemongrass, chopped 1 tsp 8 g Galangal, chopped ½ tsp 4 g Kaffir lime leaf 2 ea.

Rice 2 tbsp 30 g Water ⅔ cup 150 ml Salt 1½ tsp 7 g Coconut cream 1 pint 500 ml Chicken breast meat 2.2 lb 1 kg (USA Poultry & Egg Export Council)

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.

WORLDS OF HEALTHY FLAVORS ASIA 83 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SALAD OF LEMONGRASS & WINGBEAN

Yield: 4-5 standard portions

Ingredients Amounts Dressing Juice of limes 4 ea. Sugar 1 tbsp 28 g Green chili, deseeded and chopped 1 ea. Red chili, deseeded and chopped 1 ea. Sea salt to taste

Salad Wing beans, blanched and sliced 6⅓ tbsp 120 g Lemongrass, only the bottom third 1 tbsp 80 g sliced thinly Cucumber, julienned 3 tbsp 50 g Coriander leaves 2 tsp 8 g Laksa leaves 1 tsp 4 g Small red radish, sliced thinly 4 ea. Small shallots, sliced thinly 4 ea. Cashew nuts / Pistachio nuts 3 tbsp 50g

Method 1. Combine all the ingredients for the dressing and mix well. 2. Mix the salad ingredients with the dressing and serve immediately.

WORLDS OF HEALTHY FLAVORS ASIA 84 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 YEE SANG “GOOD LUCK” SALAD

Yield: 8 standard portions

Ingredients Amounts Sauce Ripe peaches, minced 4 ea. Lime juice 2 tbsp 60 ml Sesame oil 1 tbsp 28 ml Chili powder 1 tsp 7 g Kosher salt 2 tsp 14 g A pinch of 5 spice powder

Salad Ahi tuna slices 8 oz 225 g Orange segments 2 ea. Ruby grapefruit segments 1 cup 150 g Pomelo 2 cups 7 g Pickled daikon, red onions & carrots 2 cups 300 g Green papaya, julienne 1 cup 150 g Red chili, seedless, julienne 1 cup 150 g Kaffir lime leaves, minced 2 ea. Chopped fresh cilantro, mint, basil 2 tbsp 20 g Pickled ginger, julienne 1 tbsp 20 g Longanberries 2 cups 300 g

Garnish Sea salt 1 tsp 7 g Toasted sesame seeds 1 tbsp 20 g Green onions 1 cup 150 g Wontons, fried and julienne 1 cup 140 g Extra virgin olive oil 4 tbsp 60 ml Chopped peanuts 2 tbsp 40 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.

WORLDS OF HEALTHY FLAVORS ASIA 85 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SIMMERED CHICKEN ROLL IN CHINESE HERBAL SOUP

Yield: 10 standard portions

Ingredients Amounts Chicken Roll Boneless chicken thigh 300 g White cabbage 2 tbsp 100 g Spring onion stalks 6 ea. Chili powder 1 tsp 7 g

Chinese Herbal Soup Water 10 cups 2.5L “Dang gui” Chinese angelica ¾ tbsp 10 g “Huai shan” Chinese yam ⅔ tsp 5 g “Bei qi” Astragalus root ⅔ tsp 5 g “Gou qi” Chinese wolfberry ⅔ tsp 5 g Salt 1 tsp 7 g Qi zi (medlar) ⅔ tsp 5 g Spring onion ¾ tbsp 10 g Ginger slice ¾ tbsp 10 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.

WORLDS OF HEALTHY FLAVORS ASIA 86 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 BLACK GRAM CONGEE

Yield: 10 standard portions

Ingredients Amount Black gram 5 tbsp 100 g Water 3¾ pints 1800 ml Dry roasted white sesame seeds 2 tbsp 40 g Dry roasted black sesame seeds 2 tsp 10 g Peeled ginger 2 tsp 10 g Pandan leaves, tied into a knot 4 ea. Ground cardamom ½ tsp 4 g Salt ¼ tsp 2 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 87 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 TOASTED OR STEAMED VADAI WITH RAISIN SAUCE

Yield: 10 standard portions

Ingredients Amount White gram 1 cup 300 g Water ½ cup 125 ml Black peppercorns ½ tsp 3.5 g Cumin seeds ½ tsp 3.5 g Asafoetida powder ½ tsp 3.5 g Finely chopped onion 4 tbsp 80 g Finely chopped green chilli 2 tsp 10 g Finely chopped coriander leaves 4 tsp 20 g Finely shredded curry leaves ½ tsp 3 g Salt 1 tsp 6 g Rice flour 2 tbsp 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)

WORLDS OF HEALTHY FLAVORS ASIA 88 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 RAISIN SAUCE

Ingredients Amount Tamarind 1⅛ cup 250 g Water 1 pint 500 ml Dark raisins 1 cup 200 g Brown sugar 4 tbsp 80 g Cumin seeds, roasted 1 ½ tsp 10 g Green chillies 1 ½ tsp 10 g Ginger 2 tbsp 30 g Salt ½ tsp 4 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 89 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 BLACK GRAM USLI

Yield: 10 standard portions

Ingredients Amount Black gram lentils 2 cups 400 g Turmeric powder ¾ tsp 5 g Tomatoes, diced 1 cup 150 g Onions, diced 3 oz 100 g Boiled potatoes with skin, diced 10 oz 400 g Seedless black grapes, quartered ⅔ cup 100 g Seedless red grapes, quartered ⅔ cup 100 g Chopped coriander leaves 1 tbsp 25 g Extra virgin oil 1 tbsp 30 ml Lime juice ⅓ cup 80 ml Grated jaggery or palm sugar 2 tbsp 20 g Salt 1 tsp 5 – 10 g Minced ginger 1 tbsp 25 g Finely sliced green chillies 1½ tbsp 15 g Chaat masala (optional) ¾ tsp 5 g Roasted pistachio, chopped coarsely ½ cup 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. Published with permission of the author. All rights reserved.

WORLDS OF HEALTHY FLAVORS ASIA 90 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ROASTED MANCHURIAN CAULIFLOWER

Yield: 8 standard portions

Ingredients Amount Neutral-flavored oil, like canola or grapeseed 2 tbsp 30 ml Green cardamom pods 3 ea. Dried red chilies (optional) 3 ea. Coriander seeds 1tbsp 15 g Cumin seeds 1 tsp 7 g Whole peppercorns ½ tsp 3.5 g Cauliflower heads, cored and broken 2 ½ to 3 lb 1.2 to 1.4 kg into medium florets Kosher salt 1 tsp 7 g

Sauce Neutral-flavored oil, like canola or grapeseed 2 tbsp 30 ml Freshly ground black peppercorns ½ tsp 3.5 g Garlic cloves, finely chopped 8 ea. Ketchup/tomato sauce 1½ cup 360 ml Cayenne pepper ½ tsp 3.5 g Kosher salt ¼ tsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 91 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SWEET POTATO CHAAT

Yield: 6-8 standard portions

Ingredients Amount Sweet potatoes 2½ lb 1134 g Canola oil 4 cups 1 L Kosher salt 1-2 tbsp 14 - 28 g Toasted Cumin 1-2 tbsp 14 - 28 g Chaat masala 1-2 tbsp 14 - 28 g Cayenne pepper ¼ - ½ tsp 1-3 g Lime 2 ea.

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.

WORLDS OF HEALTHY FLAVORS ASIA 92 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CARDAMOM ROASTED CAULIFLOWER

Yield: 8 standard portions

Ingredients Amount Extra-virgin olive oil ⅓ cup 80 ml plus extra for greasing baking dish Cardamom pods 3 ea. Dried red chilies (optional) 3 ea. Coriander seeds 1tbsp 15 g Cumin seeds 1 tsp 7 g Whole peppercorns ½ tsp 3.5 g Cauliflower heads, cored and broken 2 ½ to 3lb 1.2 to 1.4 kg into medium florets Red onion, halved and thinly sliced 1 ea. A pinch of kosher salt A pinch of garam masala

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.

WORLDS OF HEALTHY FLAVORS ASIA 93 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 GREEN BEANS WITH COCONUT (GREEN BEAN PORIYAL)

Yield: 6 standard portions

Ingredients Amount Canola oil ¼ cup 80 ml Mustard seeds 1 tbsp 15 g Curry leaves, roughly torn 24 ea. Cumin seeds 1¼ tsp 10 g Unsweetened shredded coconut ¾ cup 175 g Green beans cut into bite-sized pieces 1 lb 450 g Kosher salt 1¼ tsp 6 g Water 1 cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 94 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 RENDANG TONGKOL

Yield: 4 standard portions

Ingredients Amount Tuna 11 oz 300 g Coriander powder 1 tsp 7 g Krisik (desiccated coconut paste) ½ cup 150 g Lemongrass, bruised 3 tbsp 50 g Galangal, bruised 3 tbsp 50 g Ginger, bruised 2 tbsp 30 g Tamarind juice 3 tbsp 50g Daun limau perut (kaffir leaves) 2 tsp 10 g Daun kunyit (turmeric leaf) 2 tsp 10 g Hot water, as necessary 1 cup 250 ml Fish stock 1 cup 250 ml Salt/gula melaka to taste

Paste Chilli paste 5 tbsp 80 g Onion 3 tbsp 50 g Garlic 3 tbsp 50 g Belachan (fermented shrimp paste) 2 tbsp 30 g Candlenuts or Buah keras 3 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 95 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012

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.

WORLDS OF HEALTHY FLAVORS ASIA 96 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLDS OF HEALTHY FLAVORS ASIA

Thursday, November 29

Demonstration recipes 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

WORLDS OF HEALTHY FLAVORS ASIA 97 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 HEALTHIER HAINANESE CHICKEN RICE

Yield: 4 portions

Ingredients Amounts Chicken breast 14 oz 400 g

Chicken Stock Soya beans ½ cup 100 g Ikan bilis (Anchovy) with heads on 4 tbsp 75 g Pork bones 10 oz 300 g Water 12 cups 3 L

Rice White rice 1 ½ cups 300 g Brown rice ⅓ cup 75 g Vegetable oil 2 tsp 10 ml Garlic 2 tbsp 30 g Pandan leaf 20 g Ginger, cut into slices 40 g Lemongrass stalk, smashed and cut into 3 pieces 1 ea. Salt ½ tsp 4 g Chicken stock 2⅔ cups 650 ml Sesame oil to taste ½ tsp 4 ml

Chicken Sauce Chicken stock 5 tbsp 100 ml Seasoned oil ½ tsp 5 ml Rock sugar ½ tsp 5 g Light soy sauce 1 tsp 7 ml

Chili Sauce Chili padi ⅔ cup 100 g Garlic ⅔ cup 100 g Ginger, chopped ⅔ cup 100 g Lime juice 1 ea Salt To taste Sugar To taste Cooled boiled water as needed

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.

WORLDS OF HEALTHY FLAVORS ASIA 98 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

WORLDS OF HEALTHY FLAVORS ASIA 99 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 HEALTHIER MEE GORENG

Yield: 1 portion

Ingredients Amounts Oil with healthier choice logo 2 tbsp 40 ml Onion 2 tbsp 40 g Cabbage, sliced finely ¾ cup 110 g Bean sprout ½ cup 75 g Whole grain yellow noodles 1 cup 200 g Tomato sauce 1 tbsp 20 ml Sambal (family recipe) 2 tbsp 40 ml Light soya sauce 1 tbsp 20 ml Egg 1 ea. Green chili, chopped 1 ea. Cai xin (Chinese flowering cabbage), chopped ¼ cup 40 g Fresh tomatoes, sliced ½ ea. Potatoes, cooked and ¼ ea. cut into bite sized chunks

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

WORLDS OF HEALTHY FLAVORS ASIA 100 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 CIA Faculty Chef Robert Jörin

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 Raffles City Convention Centre Chefs

Vitamix Beverages Strawberry Grape Smoothie All Green Smoothie Raffles City Convention Centre Chefs

Other Beverages Coffee and Tea

Morning Break 10:00 – 10:30 a.m. Olivia Foyer

Thunder Tea Inspired Donburi Chef Willin Low, Wild Rocket, Singapore

WORLDS OF HEALTHY FLAVORS ASIA 101 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 RAISIN PISTACHIO BREAKFAST SPREAD

Yield: 3 cups

Ingredients Amounts Honey or agave nectar 2 tbsp 40 ml Raw pistachios 1 cup 150 g Ginger paste or a 2-inch 1 tbsp 28 g cube of fresh ginger Raw sesame seeds 2 tbsp 28 g Raisins 1 cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 102 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 STRAWBERRY GRAPE SMOOTHIE

Yield: 4 cups

Ingredients Amounts Green grapes 1 cup 150 g Red grapes 1 cup 150 g Strawberries, frozen, unsweetened 1 cup 150 g Ice cubes ½ cup 75 g

WORLDS OF HEALTHY FLAVORS ASIA 103 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ALL GREEN SMOOTHIE

Yield: 3¼ cups

Ingredients Amounts Water ¼ cup 63 ml Pineapple juice ½ cup 125 ml Green grapes 1¾ cups 188 ml Bartlett pear, ripe, seeded and halved ¼ ea. Avocado, pitted, peeled ½ ea. Broccoli, coarsely chopped ¼ cup 38 g Spinach, washed ½ cup 75 g Ice cubes ¼ cup 38 g

WORLDS OF HEALTHY FLAVORS ASIA 104 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Thursday, November 29

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 Chef Alexander Ong, Betelnut, San Francisco

Green Mango Salad Chef Mai Pham, Lemongrass and Star Ginger, Sacramento

Whole Grain Breads CIA Faculty Chef Robert Jörin

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 Raffles City Convention Centre Chefs

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 CIA Faculty Chef Robert Jörin

Beverages Iced Green and Black Teas

WORLDS OF HEALTHY FLAVORS ASIA 105 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ROASTED MUSHROOM SALAD WITH LEMONGRASS, HERBS, TOASTED RICE POWDER & CHILI-LIME SOY DRESSING

Yield: 4 portions

Ingredients Amounts King oyster mushroom, cube ½” 2 cups 300 g Maitake mushroom 2 cups 300 g Olive oil 1 cup 250 ml Lemongrass, cut ½” & smashed/ bruised 1 pc. (discard after roasting) Ginger, minced 2 tbsp 40 g Garlic, minced 2 tbsp 40 g Kosher salt 1 tsp 7 g

Celery, sliced thin on a bias ¼ cup 38 g Red onion, sliced thin ¼ cup 38 g Carrots, julienne ¼ cup 38 g Lemongrass, minced 2 tsp 14 g Mint leaves, hand torn in pieces 10 ea.

Jasmine rice, uncooked ½ cup 75 g

Dressing Kikkoman soy sauce 2 tbsp 40 ml Lime juice 3½ tbsp 70 ml Sugar 2½ tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 106 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SPICY ROASTED CHICKEN WITH CHILI LIME SAMBAL

Yield: 25 portions

Ingredients Amounts Chicken thighs, skin removed 8 ea. Salt To taste Black pepper To taste

Extra virgin olive oil ⅓ cup 125 ml Galangal root, sliced ½ oz 14 g Almonds ⅓ cup 50 g Lemongrass 3 ea. Shallots, medium 4 ea. Garlic, crushed 8 ea. Jalapeno, red 4 ea. Sage, leaves fresh ¼ oz 7 g Tumeric 1 tsp 6 g

Coconut milk 21½ oz 609 g Kaffir lime leaves 10 ea. Honey 1tbsp 20 ml Salt To taste

Garnish Chives, short cut ⅓ cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 107 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 OLIVE OIL POUND CAKE

Yield: 30 standard portions

Ingredients Amounts

All purpose flour 400 g (or combination of AP & whole wheat flour) Cake flour 60 g Baking powder 14 g Salt 6 g Butter 170 g Sugar 400 g Eggs, whole 5 ea. Milk 200 ml Olive oil 100 ml Total amount 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.

WORLDS OF HEALTHY FLAVORS ASIA 108 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 LEMON & OLIVE OIL SORBET

Yield: 35 standard portions/1.5 L

Ingredients Amounts

Water 500 g Sugar 350 g Lemon juice 500 ml Extra virgin olive oil 300 ml Egg white 1ea. Lemon zest, grated 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.

WORLDS OF HEALTHY FLAVORS ASIA 109 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Thursday, November 29

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 CIA Faculty Chef Robert Jörin

WORLDS OF HEALTHY FLAVORS ASIA 110 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 GLUTEN-FREE RAISIN PISTACHIO BISCOTTI

Yield: two 12” logs, 24 portions

Ingredients Amounts

Almond flour 5.4 oz 153 g Flour Blend #3 6 oz 170 g Baking powder 2 tsp 14 g Sugar 6 oz 170 g Gluten-free bread crumbs 3 oz 85 g Raisins 4.5 oz 128 g Pistachios 3 oz 85 g Vanilla extract ½ tsp 2.5 ml Almond extract ½ tsp 2.5 ml Orange juice 1 oz 28 g Egg 3 ea

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).

WORLDS OF HEALTHY FLAVORS ASIA 111 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Thursday, November 29

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

WORLDS OF HEALTHY FLAVORS ASIA 112 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PISTACHIO COOKIES

Yield: 20 portions

Ingredients Amounts

Dough Raw pistachio kernels, ground 4 cups 600 g Egg whites 2 ea Confectioners’ sugar 1½ cups 225 g Sea salt ¼ tsp 1 g Rose water 2 tbsp 40 ml Ground cardamom 1 tsp 7 g

Garnish Raw pistachio kernels, chopped ¼ cup 38 g Dried rose petals, crushed 2 tbsp 28 g Confectioners’ sugar for dusting (optional) 2 tbsp 28 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 113 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 THAI PRAWN CURRY WITH GRAPES AND FRESH BASIL

Yield: 6 servings

Ingredients Amounts

Vegetable oil 2 tbsp 28 g Onions, chopped 1 cup 150 g Fresh ginger, finely chopped 1 tbsp 14 g Unsweetened coconut milk 14 oz 420 ml Chicken broth ¾ cup 188 ml Green curry paste 1-2 tbsp 14-28 g Prawns (26/30), peeled and deveined 1½ lb 680 g Fish sauce 1½tbsp 30 ml Red California seedless grapes, halved 1½ cups 225 g Lime 1 ea. Fresh basil, chopped ½ cup 75 g Basmati rice, cooked 3 cups 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.

WORLDS OF HEALTHY FLAVORS ASIA 114 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CAULIFLOWER WITH TRIBAL SALT, RAISINS & PEPPERS

Yield: 4 portions Ingredients Amounts

Cauliflower head, cut into florets 1 ea. Golden & natural raisins 1 tbsp 28 g Red Fresno chili, cut into rings 3 ea. Curry leaves 16 ea. Corn starch ½ lb 226 g Vegetable oil for frying 3 qt 3 L Tribal salt to taste

Marinade Curry Powder 1 tbsp 28 g Turmeric 1 tbsp 28 g Cumin 1 tbsp 28 g White pepper 1½ cup 225 g Vegetable oil 1 cup 250 ml

Tribal Salt Kosher salt ½ cup 75 g Szechuan peppercorn, toasted & crushed ½ tbsp 14 g 5-spice powder ¼ tsp 1 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 115 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SALAD ROLLS WITH JICAMA, PEANUTS AND BASIL (BO BIA CHAY)

Yield: 24 rolls

Ingredients Amounts Vegetable oil 4 tbsp 80 ml Eggs 2 ea. Sea salt 1½ tsp 8 g Shallots, chopped 2 tbsp 28 g Soy sauce 1 tbsp 14 g Jicama, peeled and cut into matchstick strips 2 cups 300 g Carrot, peeled and cut into matchstick strips 1 cup 150 g Water ½ cup 125 ml Tofu, pan-seared, cut into thin strips 6 oz 170 g Hoisin sauce ¼ cup 63 ml Ground chili paste (or to taste) 1 tbsp 15 g Dried rice paper rounds, 6” or 8” 24 ea. Asian basil leaves ⅔ cup 100 g Peanuts, roasted and chopped ⅓ cup 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 1- inch wide and 4-inches long. Serve the rolls whole or cut in half.

WORLDS OF HEALTHY FLAVORS ASIA 116 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SOY-LIME DIPPING SAUCE (NUOC TUONG PHA)

Yield: 1 cup

Ingredients Amounts Garlic clove 1 ea. Fresh Thai birdseye chili 2 ea. Sugar 2½ Tbsp 50 g Soy sauce, preferably chinese ⅓ cup 85 ml Lime juice, with pulp 2½ Tbsp. 50 ml Water (as needed) ¼ cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 117 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 FARRO AND MUSHROOM SLIDERS

Yield: 10 patties

Ingredients Amounts

Farro ¾ cup 110 g Sweet potatoes, pale flesh 1 lb 450 g Extra virgin olive oil 6 tbsp 120 ml Fresh rosemary sprig. 1 ea. Fresh thyme sprig. 1 ea. Black pepper, freshly ground 1 tsp 7 g Peanuts, chopped ¾ cup 110 g Mushroom caps, brown, finely chopped 1 lb 450 g Kosher salt ¾ tsp 5 g Extra virgin olive oil 4 tbsp 80 ml Shallots, finely chopped 3 ea. Dry white wine, dry vermouth, or water 1 tbsp 20 ml Parmigiano-Reggiano cheese, finely grated ½ cup 100 g Lentil crumbs 1 cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 118 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

WORLDS OF HEALTHY FLAVORS ASIA 119 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 XIAN LAMB SKEWERS

Yield: 2 portions

Ingredients Amounts Lamb leg meat, deboned, trimmed, thinly sliced 3 lb 1.36 kg Kosher salt to taste

Roland bamboo skewers, soaked overnight in water

For the marinade Cumin powder 2 tbsp 40 g Coriander powder 1 tbsp 25 g Chile powder 1 tbsp 25 g Xian chile paste 1 tbsp 25 g Vegetable oil 4 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 120 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 ACAI POMEGRANATE BLUEBERRY AGUA FRESCA

Yield: 3 cups

Ingredients Amounts Blueberries, fresh or frozen 3 cups 450 g Lime, peeled 1 ea. Acai Pomegranate Coconut Water 2 cups 500 ml Agave nectar 2 tbsp 40 ml Ice cubes 2 cups 500 g

WORLDS OF HEALTHY FLAVORS ASIA 121 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLDS OF HEALTHY FLAVORS ASIA

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 Chef Yen Koh, Unilever Food Solutions, Singapore

Fava with Tomato Popped Spices and Cilantro Chutney and Pistachio-Crusted Crab Cakes with Baby Lettuces CIA Faculty Chef Bill Briwa

WORLDS OF HEALTHY FLAVORS ASIA 122 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SALMON BELLY TARTARE, GREEN ESPUMA

Yield: 10 Portions

Ingredients Amounts Salmon tartare Salmon belly, small cubed 4 oz 250 g Granny smith apples, brunoise ¼ cup 60 g Celery, brunoise ⅛ cup 30 g Shallot, bruniose ⅛ cup 30 g Capers, chopped ⅛ cup 30 g Citrus zest, 2 tsp 10 g Dill, fresh and chopped ½ tsp 3 g Salt ⅓ tsp 2 g White peppercorn, milled ¼ tsp 1 g

Green Espuma Dutch cucumber, peeled and seeded 1⅓ cups 200 g Green grapes, seedless ½ cup 75 g Granny smith apples, peeled and seeded ½ cup 75 g Spring water ⅓ cup 100 ml Lemon juice 1 tbsp 20 ml Fresh white bread 1 tbsp 20 g Fresh dill ½ tsp 3 g Fresh mint ⅓ tsp 2 g Gelatin leaves (2gm/pc) 4 ea. Rock salt, milled ⅔ tsp 5 g

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.

WORLDS OF HEALTHY FLAVORS ASIA 123 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SALMON TATAKI

Yield: 10 Portions

Ingredients Amounts Salmon loin, trimmed 5½ oz 160 g Togarashi chilli powder ½ tsp 4 g Black goma, Japanese sesame, roughly blend ⅓ tsp 3 g White goma, Japanese sesame, roughly blend ⅓ tsp 3 g Kelp salt ¼ tsp 1.5 g White peppercorn, milled ¼ tsp 1 g Seaweed, toasted ¼ tsp 1 g Cumin, toasted and grounded ¼ tsp 0.5 g Coriander seed, toasted and grounded ¼ tsp 0.5 g Fennel, finely sliced ⅔ cup 100 g

Dressing Best Foods Real mayonnaise 1 cup 160 g Orange reduction 3½ oz 100 g Tabasco sauce 1 tsp 5 ml Knorr lime powder ⅓ tsp 2 g Fresh basil leaves ⅔ tsp 5 g

Garnish Red shiso 20 ea. Green shiso 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.

WORLDS OF HEALTHY FLAVORS ASIA 124 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 FAVA WITH TOMATO, POPPED SPICES AND CILANTRO CHUTNEY

Yield: 24 Portions

Ingredients Amounts Olive oil, good quality 1oz 30 ml Onion, chopped 8 oz 225 g Garlic cloves, minced 3 ea. Yellow split peas 1 ea. Olive oil, extra virgin 3 oz 90 ml

Olive oil, good quality 1 oz 30 ml Pistachios, chopped and toasted 3 tbsp 60 g Cumin seeds 2 tbsp 40 g Nigella seeds 1 tbsp 20 g Black mustard seeds 1 tbsp 20 g Mustard seeds 1 tbsp 20 g Tomatoes, concasse ½ cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 125 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CILANTRO AND MINT CHUTNEY

Yield: 1 cup

Ingredients Amounts Scallion, diced 1 ea. Serrano chilies 1 ea. Lemon/lime juice 1 ea. Garlic, cloves 1 ea. Cilantro, chopped 1 bunch Mint leaves ½ bunch Sugar 1tsp 7 g Salt to taste

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.

WORLDS OF HEALTHY FLAVORS ASIA 126 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PISTACHIO-CRUSTED CRAB CAKES WITH BABY LETTUCES Yield: 8 Portions Ingredients Amounts Crab, 1 lb. 2 ea. Sole or halibut filet, scallops or a combination ¾ lb 340 g Carrot 1 ea. Celery ½ stalk Yellow onion, medium 1 ea. Bouquet garni (thyme sprig, parsley stems, 1 ea. dry hot chili, 6 coriander seeds, 6 black peppercorns, basil stems or a sprig of tarragon) White wine, for deglazing ½ cup 125 ml Mayonnaise, preferably homemade ½ cup 114 g Shallots, minced 2 oz 907 g Fresh breadcrumbs 1 cup 150 g Pistachios, chopped 1 cup 150 g Salt and pepper to taste Baby lettuce 1 lb 454 g Vinaigrette dressing ⅓ cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 127 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

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.

WORLDS OF HEALTHY FLAVORS ASIA 128 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLD OF HEALTHY FLAVORS ASIA

Friday, November 30

Demonstration recipes General Session VII 10:30 a.m. – 12:00 noon

Whole Wheat Slider Buns, 25% Salt Reduction and Low Sodium Olive Oil Pound Cake CIA Faculty Chef Robert Jörin

Snapper Stir Fry with Cold Tofu Chef Willin Low, Wild Rocket, Singapore

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

WORLDS OF HEALTHY FLAVORS ASIA 129 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WHOLE WHEAT SLIDER BUNS, 25 % SALT REDUCTION

Yield: 20 standard portions

Ingredients Amounts Preferment #1 Fine whole wheat flour 100 g Milk 50 ml Yeast 2 g Salt 1 g Honey 5 ml Olive oil 15 ml Lemon Juice 2 ml Total Pre-Ferment # 1 175 g

Ferment 12 hours at 24°C

Preferment #2 (Poolish) Fine whole wheat flour 133 g Water 133 g Yeast 1 g Total Pre-Ferment # 2 267 g

Ferment 12 hours at 24°C

Final Dough Fine whole wheat flour 100 g Milk 50 ml Fresh yeast 4.5 g Salt 3.5 g Honey 35 ml Olive oil 12 ml Lemon juice 2 ml Preferment # 1 175 g Preferment # 2 267 g Total dough 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

WORLDS OF HEALTHY FLAVORS ASIA 130 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 LOW SODIUM OLIVE OIL POUND CAKE

Yield: 30 standard portions

Ingredients Amounts

All Purpose Flour 400 g (or combination of AP & whole wheat flour) Cake flour 60g Salt 3 g

Egg yolks (5 ea) 100 g Olive oil 100 g Butter 170 g Sugar 200 g Milk 200 ml

Egg whites (5 ea) 150 g Sugar 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.

WORLDS OF HEALTHY FLAVORS ASIA 131 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SNAPPER STIR FRY WITH COLD TOFU

Yield: 10 standard portions

Ingredients Amounts

Red snapper fillet (cut into 3cm cubes) 28 oz 800g Organic soft tofu 10 cups 1.5 kg Cherry tomatoes (quartered) 30 ea. Fermented soy beans 5 tsp 30 g Fish sauce 10 tsp 50 ml Garlic clove (chopped finely) 10 ea. Shallots (chopped finely) 40 ea. Shallot oil 10 tsp 50 ml Fried shallots 10 tsp 70 g Olive oil 20 tbsp 400 ml Bird's eye chili 5 ea. Cream 10 tbsp 200 ml Spring onion (chopped) 40 cm

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.

WORLDS OF HEALTHY FLAVORS ASIA 132 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 AVOCADO SALMON CHICKPEA AND FLAX SEED SALAD

Yield: 4 portions

Ingredient Amount

Avocado, chopped into 1cm cubes 1 ea. Momotaro tomato 1 ea. Fresh sashimi grade salmon, sliced 7 oz 200 g Organic chickpeas, tinned, strained and rinsed 1 ea. Baby spinach or rocket 1⅓ cup 200 g Flax seeds 2 tbsp 28 g Cashew nuts 2 tbsp 28 g

Dressing Lime, zest and juice 1 ea. Shallot, chopped 1 tsp 7 g Balsamic vinegar 1 tsp 5 ml Coriander leaf, chopped 2 tbsp 28 g Cracked black pepper to taste Sea salt to taste

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.

WORLDS OF HEALTHY FLAVORS ASIA 133 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 STEAMED MISO BLACK COD WITH LONG BEANS AND POK CHOI

Yield: 4 portions

Ingredient Amount Cod fillet (5 oz/150 g) 4 ea. White miso 3 tbsp 50 g Long beans 1 cup 150 g Pok choi, quartered 1 ea. Lemon, juice extracted 1 ea. Olive oil 4 tbsp 80 ml Cracked black pepper to taste

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).

WORLDS OF HEALTHY FLAVORS ASIA 134 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CHIA SEED, GRANOLA AND BLUEBERRY PUDDING

Yield: 4 portions

Ingredient Amount Chia seeds ⅔ cup 100 g Organic soy milk 10 tbsp 200 ml Greek yoghurt 1 tbsp 20 g Raw honey 4 tbsp 80 ml Organic granola ¼ cup 50 g Blueberries 1 cup 250 g

Method 1. Combine all ingredients in a container and top with the granola. 2. Better result when resting overnight.

WORLDS OF HEALTHY FLAVORS ASIA 135 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WORLD OF HEALTHY FLAVORS ASIA

Friday, November 30

Demonstration recipes General Session VIII 1:30 – 3:30 p.m.

Duck Soup Noodles with Pickled Mustard Greens “Kiam Chye Ark Mee” Chef Alexander Ong, Betelnut, San Francisco

Steamed Fish Roll with Cordia Tree seeds and Minced Garlic Chef Pung Lu Tin, Gim Tim Group of Restaurants, Singapore

Ayam Daun Podina Chef Aziza Ali, Singapore

Masala Bowls Chef Suvir Saran, New York

Cracked Wheat Kheer Chef Milind Sovani, Hospitality Innovations, Singapore

Vietnamese Grilled Chicken with ‘Bun’ Noodles and Herbs Chef Mai Pham, Lemongrass and Star Ginger, Sacramento

WORLDS OF HEALTHY FLAVORS ASIA 136 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 DUCK SOUP NOODLES WITH PICKLED MUSTARD GREENS “KIAM CHYE ARK MEE”

Yield: 2 portions

Ingredient Amount Duck, deboned breast, leg & bones ½ ea. Pickled mustard greens (kiam chye), 7 oz 200 g cut into ½” pieces, rinsed, soaked for 30 minutes & then rinsed again Pickled Chinese plums, hand crushed 2 ea. Tomato, cut in half, medium size 2 ea Garlic cloves 3 ea. Ginger, slices 1 Tbsp 14 g Star anise 2 ea. Water 10 cups 2.5 L Kosher salt To taste White vinegar 1 tsp 5 ml 10% whole wheat egg noodles, cooked 3 oz 85 g Bean sprouts, blanched 1 oz 28 g Garlic chives, minced 1 oz 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. 6. Serve immediately.

WORLDS OF HEALTHY FLAVORS ASIA 137 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 STEAMED FISH ROLL WITH CORDIA TREE SEEDS AND MINCED GARLIC

Yield: 10 standard portions

Ingredient Amount Cod fish 9 oz 250 g Salmon fish 9 oz 250 g White cabbage 6 ea. Spinach leaves 8 ea Spring onion (fine shredded) ½ tsp 5 g

Seasoning Sauce Cordia tree seeds 2 Tbsp 28 g Garlic chopped 2 tsp 14 g Crispy fried garlic 1 tsp 7 g Soy sauce 1 tsp 5 ml Chicken powder ½ tsp 4 g Sugar ½ tsp 4 g Pepper A pinch Hua diao wine 1 bsp 20 ml Chilli padi chopped to garnish Cooking oil 1 tsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 138 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 AYAM DAUN PODINA

Yield: 5/6 portions

Ingredients Amounts Chicken Breast 1 lb 500 g

A Turmeric 1½ tsp 10 g White pepper ¾ tsp 5 g Coriander powder 1½ tsp 10 g Kiefer leaves 1½ tsp 10 g Lemongrass, sliced roughly 2 tbsp 30 g Green chili, ground roughly 1 tbsp 15 g Garlic, ground 1½ tsp 10 g Onion, ground 40 g Yogurt 2 tbsp 30 g Chicken stock 1 cup 250 ml

Bittergourd, slice, rub salt, wash and rinsed 3 tbsp 40 g Olive oil 2 tbsp 30 ml

B Baby tomato 2 tbsp 30 g Mint leaves 2 tbsp 30 g Raisins 3 tsp 20 g Salt

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.

WORLDS OF HEALTHY FLAVORS ASIA 139 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – PLAIN BASMATI RICE (OBLE CHAWAAL)

Yield: 4-6 portions

Ingredient Amount Water 10 cups 2.5 L Mixed rice (brown and white) 2 cups 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.

WORLDS OF HEALTHY FLAVORS ASIA 140 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – RAITA

Yield: 5 cups

Ingredient Amount Plain yogurt 32 oz 900 g Tomato, finely chopped, medium size 1 ea. Red onion, finely minced 1 ea. Cilantro, roughly chopped Jalapeño or Serrano chili, finely diced ½ ea. Toasted Cumin seed powder 2 tsp 14 g Sugar 2 tsp 14 g Kosher salt 1½ tsp 10 g Chaat masala 1 tsp 7 g Cracked peppercorns ½ tsp 4 g Cayenne pepper a pinch

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.

WORLDS OF HEALTHY FLAVORS ASIA 141 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – INDIAN CHOPPED MIXED SALAD (KACHOOMBAR SALAD)

Yield: 8 portions

Ingredient Amount Tomato, large size, chopped 2 ea. Cucumber, seeded and finely chopped 1 ea. (preferably an English cucumber) Red onion, medium size 1 ea. Apples, finely chopped 2 ea. Jalapeño/serrano/hot Thai pepper, finely diced 1 ea. Cilantro, chopped ½ cup 75 g Toasted Cumin seed powder 1 tsp 7 g Kosher salt 1½ tsp 10 g Cayenne pepper ¼ tsp 2 g Cracked peppercorns ¼ tsp 2 g Juice of a lime 1 ea.

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.

WORLDS OF HEALTHY FLAVORS ASIA 142 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – STIR-FRIED CABBAGE WITH RED PEPPERS, PEANUTS AND PEAS

Yield: 10 portions

Ingredient Amount Canola oil 3 tsp 21 g Cumin seeds 1½ tsp 10 g Turmeric 1 tsp 7 g Dried red chilies 3 ea. Unsalted American peanuts, toasted 2 cups 300 g Cabbage, cored and finely chopped 3½ lb 1.5 kg Red peppers, seeded and finely chopped 2 ea. (pea sized pieces) Frozen peas 1 cup 150 g Kosher salt To taste

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.

WORLDS OF HEALTHY FLAVORS ASIA 143 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – SOUR CHICKPEAS WITH GARAM MASALA AND TOASTED CUMIN (KHATTE CHANNE)

Yield: 4 portions

Ingredient Amount Tamarind concentrate, (or juice of 2 lemons) 1½ tsp 10 g Canola oil ¼ cup 65 ml Whole cumin seeds 1 tsp 7 g Curry leaves, torn into pieces 8 ea. Fresh / 12 ea. frozen Red onion, minced 2 cups 300 g Fresh ginger, minced 1 tbsp 14 g Turmeric ½ tsp 4 g Dried mango powder (amchur) 3 tsp 21 g Pomegranate seed powder (anaardaana) 2 tsp 14 g Cayenne pepper ½ tsp 4 g Tomatoes, quartered and pureed 2 ea. in a food processor or blender Chickpeas, drained and rinsed 38 oz 1 kg Garam masala 1¼ tsp 9 g Cumin seed powder, toasted 1¼ tsp 9 g Ketchup 1 tbsp 14 ml Salt To taste

Garnish Red onion, thinly sliced 1 ea. Green chili 2 ea. Fresh cilantro 2 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 144 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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.

WORLDS OF HEALTHY FLAVORS ASIA 145 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – TOMATO CHUTNEY

Yield: 3 cups

Ingredient Amount Canola oil ¼ cup 65 ml Curry leaves, roughly torn 36 ea. Mustard seeds 2 tsp 14 g Cumin seeds 2 tsp 14 g Dried red chili 12 ea. Turmeric ½ tsp 4 g Tomatoes, roughly chopped 3½ lb 1.5 kg Double concentrated tomato paste 4.4 oz 125 g Sugar 2 tbsp 28 g Kosher salt 1½ tbsp 35 g Cayenne pepper ½ tsp 4 g Sambhaar or rasam powder 1 tsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 146 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – TAMARIND CHUTNEY

Yield: 1¼ cups

Ingredient Amount Canola oil 1 tbsp 250 ml Cumin seeds 1 tsp 7 g Ground ginger 1 tsp 7 g Cayenne pepper ½ tsp 4 g Fennel seeds ½ tsp 4 g Asafetida ½ tsp 4 g Garam masala ½ tsp 4 g Water 2 cups 500 ml Sugar 1¼ cups 225 g Tamarind concentrate 3 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 147 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MASALA BOWLS – ONION PICKLE Yield: 2 cups

Ingredient Amount Red onion, peeled, halved and sliced into 1 ea. thin wedges 1 inch Ginger root, peeled and sliced into sticks 1 ea. Jalapeño, halved ½ ea. Lemon juice 1 ea. Rice vinegar as needed

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.

WORLDS OF HEALTHY FLAVORS ASIA 148 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CRACKED WHEAT KHEER (HEALTHY INDIAN DESSERT)

Yield: 10 portions

Ingredient Amount Cracked wheat 1⅓ cups 200 g Skimmed milk 4 cups 1 L Jaggery ⅓ cup 120 g Green cardamom powder ½ tsp 3 g Water 2 cups 500 ml Cashew nuts 20 ea. Raisins 20 ea.

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.

WORLDS OF HEALTHY FLAVORS ASIA 149 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 VIETNAMESE GRILLED CHICKEN WITH ‘BUN’ NOODLES AND HERBS

Yield: 5-6 portions (serving size of 6-8 oz / 170-220 g)

Ingredient Amount Lemongrass, finely minced ½ cup 75 g Garlic, minced 1½ cup 225 g Soy sauce 2 Tbsp 40 ml Dark soy sauce or kecap manis 1 tsp 5 ml Fish sauce 1½ Tbsp 30 ml Sugar 2 Tbsp 28 g Vegetable oil 2 Tbsp 40 ml Chicken thighs, cut into thin strips 1 x 3 x ½” 1⅔ lb 680 g thick (or turkey thighs) Bamboo skewers, 10”, soaked in water for 30 minutes To serve (see recipes) Rice noodles with fresh herbs 8 bowls Pickled carrots/daikon 1 cup 150 g Fried shallots ½ cup 75 g Roasted peanuts, chopped ½ cup 75 g Vietnamese Dipping Sauce 1 cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 150 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 450 g cooked as desired, rinsed and drained completely

Salad Red or green leaf lettuce, shredded 4 cups 600 g Bean sprouts 2 cups 300 g Cucumber, preferably hothouse, julienne 1/8” 1½ cups 225 g Thai basil, whole if small or cut in ½ or 1/3 if large 1 cup 150 g Green or red perilla leaves, shredded 1/8” ½ cup 75 g Mint or Vietnamese coriander 1 cup 150 g

Garnishes (see recipes) Fried shallots, freshly made 1 cup 150 g Roasted peanuts, chopped ½ cup 75 g Vietnamese Dipping Sauce, Pickled carrots/daikon 2 cups 300 g Crispy Spring Rolls with Shrimp and Mushrooms, 3-4 ea. cut into pieces

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.

WORLDS OF HEALTHY FLAVORS ASIA 151 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 CRISPY SPRING ROLLS WITH SHRIMP AND MUSHROOMS Yield: 30 spring rolls Ingredient Amount Dried bean thread noodles, soaked in water 2 oz 55 g 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 225 g and squeezed of excess water Carrots, shredded carrots, placed in cheesecloth 1 cup 150 g and squeezed of excess water Green onions, thinly sliced 3 ea. Jicama, 1/8” thick matchsticks, placed in a 2 cups 300 g cheesecloth and squeezed of excess water Shrimp, peeled, deveined, coarsely chopped ½ lb 14 g Egg, beaten 1 ea. Fish sauce 1 tbsp 20 ml Salt ½ tsp 4 g Sugar 1 tbsp 14 g Ground black pepper ½ tsp 4 g Spring roll (not egg roll) wrappers, 10”x10” sheets 15 ea. Cornstarch 2 tbsp 28 g Water ½ cup 125 ml Oil for frying

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.

WORLDS OF HEALTHY FLAVORS ASIA 152 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 VIETNAMESE DIPPING SAUCE

Yield: 1 cup

Ingredient Amount Thai bird chilies or 1 Serrano chili 3 ea. Garlic, sliced 1 tsp 7 g Sugar 1 tbsp 28 g Warm water ⅔ cup 160 g Lime juice 1 tbsp 20 ml Fish sauce 5 tbsp 100 ml Carrots, finely shredded 1 cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 153 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 FRIED SHALLOTS

Yield: 1 cup

Ingredient Amount Shallots, cut crosswise into ¼” slices 1½ cups 225 g Vegetable oil for fryer 1 tbsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 154 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 PICKLED DAIKON AND CARROTS

Yield: 1 quart / 1 liter

Ingredient Amount White distilled vinegar 1 cup 45 g Sugar ⅓ cup 60 ml Sea salt 2 tsp 60 g Daikon radish, peeled, cut into 1/8” matchsticks, 1½ lb 5 g rinsed and patted dry Carrots, cut into 1/8” matchsticks, rinsed and 1½ lb 6 g patted dry

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.

WORLDS OF HEALTHY FLAVORS ASIA 155 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 Raffles City Convention Centre Chefs

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 CIA Faculty Chef Robert Jörin

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 Raffles City Convention Centre Chefs

Beverages Banana-Blueberry-Orange Smoothie Raffles City Convention Centre Chefs

Coffee and Tea

WORLDS OF HEALTHY FLAVORS ASIA 156 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WHOLE WHEAT BAKED RAISIN DOUGHNUTS

Yield: 35 standard portions

Ingredient Amount Fresh yeast 45 g Milk, warm 360 ml Brown sugar 60 g Salt 5 g Ground nutmeg 6 g Cinnamon 1 g Butter 180 g All-purpose flour 300 g Fine whole wheat flour 460 g Eggs 2 ea. Raisins 240 g Total amount 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.

WORLDS OF HEALTHY FLAVORS ASIA 157 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 BLUEBERRY MUFFINS

Yield: 18 portions

Ingredients Amounts Whole wheat pastry flour 1 cup 228 g All-purpose flour ¾ cup 170 g Almond flour ¼ cup 60 g Baking powder 1 tsp 7 g Baking soda ½ tsp 3.5 g Salt ½ tsp 3.5 g Orange zest 1 tsp 7 g Fresh blueberries 2 cups 300 g Eggs, large 2 ea. Low fat (1%) buttermilk 1¼ cups 310 ml Brown sugar ½ cup 115 g Canola oil 6 tbsp 120 ml Orange juice 1 tbsp 20 ml Vanilla ½ tsp 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.

WORLDS OF HEALTHY FLAVORS ASIA 158 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 WHOLE-WHEAT AND OAT SCONES WITH RAISINS AND PISTACHIOS

Yield: 12 medium or 16 small

Ingredients Amounts Old-fashioned rolled oats ⅓–½ cup 114 g Whole-wheat pastry flour 1½ cups 340 g Sugar ⅓ cup 75 g Baking powder 1 tbsp 14 g Baking soda ¼ tsp. 2 g Salt ½ tsp. 4 g Unsalted butter, cold & cut into bits 6 tbsp 85 g Lemons, zest of, grated 1½ ea. Raisins ⅓ cup 50 g Pistachios ⅓ cup 50 g Egg, large 1 ea. Buttermilk, well-shaken ½ cup 125 ml Buttermilk, well-shaken, for brushing ¼ cup 60 ml Sugar, coarse (optional) for decoration

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.

WORLDS OF HEALTHY FLAVORS ASIA 159 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 MULTI-GRAIN BREAKFAST ROLLS

Yield: 135 standard portions

Ingredients Amounts Soaker Flax seed 100 g Sunflower Seeds 100 g Cracked Rye 50 g Brown Sesame Seeds 50 g Rolled Oats 50 g Water 250 ml Salt 7 g

Combine and soak overnight.

Fruit Soaker Raisins 280 g Water Enough to cover

Soak for 30 minutes

Dough Bread Flour 850 g Whole wheat flour, coarse 50 g Wheat germ 13 g Yeast, Instant 7.5 g Water (from the soaked fruit) 580 ml Honey 50 g Salt 20 g Pate fermenté 110 g

Method 1. Mixing: 6 minutes on low 3 minutes on high Dough Temperature: 23 °C 2. Fermentation: 60 minutes. Fold at 30 minute 3. Shaping: Divide dough into 80g pieces. Shape into round rolls. Place onto parchment lined sheet pans. 4. Proof: 30 minutes to an hour at 27°C 5. Baking: Bake at 190°C, with steam, 20-25 minutes.

WORLDS OF HEALTHY FLAVORS ASIA 160 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 Chef Yen Koh, Unilever Food Solutions, Singapore

WORLDS OF HEALTHY FLAVORS ASIA 161 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 Friday, November 30

Buffet Lunch 12:00 – 1:30 p.m. Sophia Ballroom

Chilled Station Avocado, Salmon, Chickpea and Flaxseed Salad Chef Emmanuel Stroobant, Singapore

Thai Pomelo Salad with Dried Shallots and Coconut and Mixed Green with Seared Tofu, Japanese Tomatoes and Yuzu Dressing Raffles City Convention Centre Chefs

Whole Grain Indian Breads CIA Faculty Chef Robert Jörin

Hot Station Steamed Miso Black Cod with Long Beans and Pok Choi Chef Emmanuel Stroobant, Singapore

White Chicken Curry with Salad of Lemongrass & Wingbean Chef Malcolm Lee, Singapore

Rendang Tongkol and Ayam Daun Podina Chef Aziza Ali, Singapore

Vietnamese Grilled Turkey Thighs with ‘Bun’ Noodles and Herbs Chef Mai Pham, Lemongrass and Star Ginger, Sacramento

Dessert - served to table

Chia Seed, Granola and Blueberry Pudding Chef Emmanuel Stroobant, Singapore

Beverages Iced Green and Black Teas

WORLDS OF HEALTHY FLAVORS ASIA 162 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 163 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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 CIA Faculty Chef Bill Briwa

Birbal Kee Khitcheree and Indian Street Food Dishes and Veggies Sweet Potato Chaat, Roasted Manchurian Cauliflower and Green Bean Stir-Fry and Masala Bowls Chef Suvir Saran, New York

Duck Soup Noodles with Pickled Mustard Greens “Kiam Chye Ark Mee” Chef Alexander Ong, Betelnut, San Francisco

Spicy Carrot Slaw with Grapes

Simmered Chicken Roll in Chinese Herbal Soup and Steamed Fish Roll with Cordia Tree Seed and Minced Garlic Chef Pung Lu Tin, Gim Tim Group of Restaurants, Singapore

Dessert Cracked Wheat Kheer Chef Milind Sovani, Hospitality Innovations, Singapore

Beverages Selected Wines, Iced Green Tea

WORLDS OF HEALTHY FLAVORS ASIA 164 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 SPICY CARROT SLAW WITH GRAPES

Yield: 8 portions

Ingredients Amounts Orange juice concentrate, undiluted ⅓ cup 85 ml Fresh lime juice 2 tsp 10 ml Green chili, seeded and minced 1 ea. Salt 1 ea. Carrots, peeled and shredded 3 ea. Green, red, and/or black seedless 2 cups 300 g California grapes, halved Jicama, peeled and julienned 1½ cups 225 g Fresh cilantro ½ cup 75 g Salted peanuts, coarsely chopped ½ cup 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.

WORLDS OF HEALTHY FLAVORS ASIA 165 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 RECIPE INDEX

A H Acai, Pomegranate, Blueberry Fresca.………..120 Healthier Hainanese Chicken Rice…………….97 All Green Smoothie………………………….…103 Healthier Mee Goreng……………………..……99 Avocado, Salmon, Chickpea and Flaxseed Salad……………………………………………..132 L Ayam Daun Podina……………………….……138 Lemon Chickpea Breakfast Muffins…….……..62 Lemon & Olive Oil Sorbet………………….….108 B Lemon Olive Oil Shortbread………………...…69 BBQ Chicken with Lime Leaf…………..………73 Low Sodium Olive Oil Pound Cake………….130 Birbal Kee Khitcheree…………………...………66 Black Gram Congee…………………….….…….86 M Black Gram Usli……………………….….……...89 Mango Salsa…………………………...…………75 Blueberry Muffins.……………………….…….157 Masala Bowls – Plain Basmati Rice (Oble Chawaal)……………………..………………….139 C Masala Bowls – Raita……………………….….140 Cardamom Roasted Cauliflower……..….…….92 Masala Bowls – Indian Chopped Mixed Salad Carrot Ginger Tofu Soup ……………….………74 (Kachoombar Salad)……...………………….…141 Cauliflower with Tribal Salt and Raisins and Masala Bowls - Stir-fried Cabbage with Red Peppers..……………………………………..…..114 Peppers, Peanuts and Peas……………….……142 Chia Seed, Granola and Blueberry Pudding...134 Masala Bowls - Sour Chickpeas with Garam Chicken, Shrimp and Fruit Salad………………59 Masala and Toasted Cumin (Khatte Channe).143 Chinese Style Roast Chicken, Watercress Salad, Masala Bowls – Tomato Chutney…...….…….145 Toasted Chili Crusted Pistachios, Chicken Skin Masala Bowls – Tamarind Chutney…………. 146 “Chicharrones”, Serrano Vinaigrette…………..64 Masala Bowls - Onion Pickle………………….147 Cilantro and Mint Chutney…………………....125 Masak Kuah Pedas………………………………80 Circassian Chicken Salad in Romaine Leaves...57 Multi-Grain Breakfast Rolls……...……………159 Compressed Watermelon, Steamed Crab, Mint Dressing……………………………………..……63 O Cracked Wheat Kheer (Healthy Indian Olive Oil Pound Cake………………………….107 Dessert)…………………………...... 148 Orange Pineapple “Sling”………..………….….76 Crispy Spring Rolls with Shrimp and Mushroom………………………………………151 P Pickled Daikon and Carrots……………….…..154 D Pistachio Cookies…………………………….…112 Duck Soup Noodles with Pickled Mustard Pistachio Multi-Grain English Muffins with Greens “Kiam Chye Ark Mee”….…………….136 Kaya ………………………………………………61 Pistachio-Crusted Crab Cakes with Baby F Lettuces…………………………………….……126 Farro and Mushroom Sliders…………...……..117 Fava with Tomato, Popped Spices and Cilantro R Chutney………………………………………….124 Raisin Pistachio Breakfast Spread…………… 101 Fried Shallots……………………………………153 Raisin Sauce……………………………...…….…88 Rendang Tongkol…………………………...…...94 G Rice Noodles with Fresh Herbs………….……150 Gluten Free Raisin Pistachio Biscotti…………110 Roasted Manchurian Cauliflower………...……90 Green Beans with Coconut (Green Bean Roasted Mushroom Salad with Lemongrass, Poriyal)…………………………………………....93 Herbs, Toasted Rice Powder and Chili- Lime Green Mango Salad with Grilled Salmon Soy Dressing……………………………...……..105 Grilled Shrimp Salad with Radish & Fennel….72

WORLDS OF HEALTHY FLAVORS ASIA 166 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 S T Salad of Lemongrass & Wingbean……………..83 Tamarind Grilled Pork Satay …..……….….…..70 Salad Rolls with Jicama, Peanuts and Basil (Bo Thai Prawn Curry with Grapes and Fresh Bia Chay)…………………………………...……115 Basil……………………………………..……….113 Salmon Belly Tartare, Green Espuma……...…122 Thunder Tea Inspired Donburi………...………78 Salmon Tataki, Orange Basil Dressing…….....123 Toasted or Steamed Vadai with Raisin Sauce...87 Simmered Chicken Roll in Chinese Herbal Soup……………………………………….………85 V Snapper Stir Fry with Cold Tofu………...……131 Vegetarian Masak Kuah Pedas………...……….81 Soy-Lime Dipping Sauce (Nuoc Tuong Vietnamese Dipping Sauce……………………152 Pha)……………………...... 116 Vietnamese Grilled Chicken with ‘Bun’ Noodles Spicy Carrot Slaw with Grapes………….……164 and Herbs…………………………….…………149 Spicy Roasted Chicken with Chili Lime Sambal………………………………………...…106 W Steamed Fish Roll with Cordia Tree seeds and White Chicken Curry…………………....………82 Minced Garlic…………………………….….….137 Whole Wheat and Oat Scones with Raisins and Steamed Miso Black Cod with Long Beans and Pistachios.……………………………………….158 Pok Choi……………………………………..…..133 Whole Wheat Baked Raisin Donuts…….…….156 Strawberry Grape Smoothie…………….….…102 Whole Wheat Slider Buns, 25% Salt Sweet and Sour Longan Sauce…………….…...71 Reduction………………………………………..129 Sweet Potato Chaat …………………....………..91 X Xian Lamb Skewers…………….………………119

Y Yee Sang “Good Luck” Salad………....………..84

WORLDS OF HEALTHY FLAVORS ASIA 167 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012 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

WORLDS OF HEALTHY FLAVORS ASIA 168 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012

This course guide was developed using the resources of The Culinary Institute of America.

WORLDS OF HEALTHY FLAVORS ASIA 169 THE CULINARY INSTITUTE OF AMERICA® NOVEMBER 2012