Food News - Food | The Star

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Ramadan approaches, Sheraton Imperial Kuala Lumpur Hotel is preparing to welcome guests with an experience that celebrates the spirit of the season.<\/p><p>From March 2 to 29, embrace the spirit of Ramadan with the Citarasa Orang Kita Ramadan Buffet which brings together over 150 halal, authentic Malaysian dishes, each thoughtfully prepared to honour the traditions and flavours of this special season.<\/p><p><strong>Feast to remember<\/strong><\/p><p>The Citarasa Orang Kita Ramadan Buffet spread reflects Malaysia’s rich and diverse culinary heritage. Each dish tells a story, lovingly passed down through generations and now shared with today’s guests.<\/p><p>The buffet offers a blend of familiar favourites such as roast whole venison, Nasi Kerabu Teluk Ketapang and Asam Pedas Tempayan as well as new, innovative flavours, showcasing the essence and diversity of Malaysian cuisine.<\/p><p>The buffet is more than just a meal – it’s a sensory journey. The enticing aroma of freshly prepared dishes fills the air, while the vibrant colours and rich tapestry of traditional flavours transport guests to a time when dining was all about connection, conversation and shared moments.<\/p><p><img alt=\"Nasi Kerabu is among the 150 dishes featured in the Sheraton Imperial buffet.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177712.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 400px; height: 600px;\" \/><\/p><p><strong>Early Bird special<\/strong><\/p><p>To make this special experience even more memorable, Sheraton Imperial Kuala Lumpur is offering an exclusive Early Bird price for reservations made before Feb 22.<\/p><p>Guests can enjoy the Citarasa Orang Kita Ramadan Buffet at a special rate of RM129 nett per adult (normal price: RM189 nett), while children aged six to 12 can dine at RM94.50.<\/p><p>This limited-time offer is the perfect opportunity to secure your spot and enjoy a Ramadan celebration like no other.<\/p><p><img alt=\"Expect a good mix of classic culinary favourites and new dishes that capture the essence of Malaysian cuisine.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177714.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 413px;\" \/><\/p><p><strong>More than just a meal<\/strong><\/p><p>Ramadan is a time for reflection, gratitude and connection. At Sheraton Imperial Kuala Lumpur, dining during this sacred month is about much more than just food – it’s an experience designed to bring people together.<\/p><p>The Citarasa Orang Kita Ramadan Buffet is a communal experience, inviting family and friends to gather, reconnect and create lasting memories around the table.<\/p><p>In the serene ambiance of the Pavilions Lounge, the evening continues with the Moreh tiffin set, available from 9pm to midnight.<\/p><p>Moreh, a light meal after tarawih prayers, is a cherished tradition for many. The shared meal offers time to unwind, enjoy light bites and local snacks over a warm cup of tea.<\/p><p>At Sheraton Imperial, the Moreh tiffin set – priced at RM39 for two – offers the perfect way to extend the evening and savour quiet moments with loved ones.<\/p><p><strong>A nod to tradition<\/strong><\/p><p>To further immerse guests in the rich cultural traditions of Malaysia, Sheraton Imperial is offering a Talam set with a nostalgic taste of Malaysia’s culinary roots.<\/p><p>Priced at RM99 nett for two, this traditional set invites guests to share a meal in a style that reflects the true spirit of togetherness, while relishing the flavours that have defined Malaysian cuisine for generations.<\/p><p><img alt=\"The Sheraton Ramadan Bliss package offers a cosy stay, a delightful breakfast or sahur for two, and an indulgent feast at the Citarasa Orang Kita Ramadan Buffet for two adults.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177715.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 413px;\" \/><\/p><p><strong>Sheraton Ramadan bliss<\/strong><\/p><p>For those wishing to extend their Ramadan celebration, Sheraton Imperial Kuala Lumpur offers a thoughtfully curated stay offer. This exclusive package provides the perfect opportunity to enjoy a peaceful retreat during the holy month.<\/p><p>The Sheraton Ramadan Bliss package is available from March 2 to 29. It starts at RM600++ per room per night and includes:<\/p><p>> A stay in a guest room<\/p><p>> Daily sahur or breakfast buffet for two adults<\/p><p>> Citarasa Orang Kita Ramadan Buffet for two adults<\/p><p><strong>Of reflection and sharing<\/strong><\/p><p>At its heart, Ramadan is about connection – with family, friends and the values that bind us together.<\/p><p>Sheraton Imperial Kuala Lumpur Hotel is more than just a place to dine – it’s a destination where the true spirit of Ramadan comes to life.<\/p><p>For more information and to make a reservation, contact Sheraton Imperial Kuala Lumpur Hotel at 03-2717 9977.<\/p>","article_custom_fields":"{\"\":[\"Supp Salam Ramadan 210225 KASHERATON\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"Sheraton Imperial Kuala Lumpur Hotel, Citarasa Orang Kita Ramadan Buffet, 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08:47:35","image_path":"{\"image_path\":\"uploads\\\/images\\\/2025\\\/02\\\/21\\\/3177713.jpg\",\"cms_type\":\"live\",\"small_image\":\"\",\"is_updated\":\"0\",\"image_cropping\":\"{\\\"original_image\\\":{\\\"image_original_width\\\":5712,\\\"image_original_height\\\":4284,\\\"icd_image_type\\\":\\\"original_image\\\"}}\",\"is_copied\":\"0\",\"media_type\":\"0\",\"image_caption\":\"+Chef+Hallim+and+his+team+have+crafted+the+Citarasa+Orang+Kita+Ramadan+Buffet%2C+bringing+authentic+Malaysian+flavours+to+guests+at+the+Sheraton+Imperial+Kuala+Lumpur+Hotel.+\",\"image_count\":4}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/21\/spoilt-for-choice","show_image_in_thumb":0,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-21 08:47:35","push_article":0},{"cms_article_id":3797049,"np_article_id":1562084,"article_name":"Evoking memories of home","article_title":"Evoking memories of home","article_headline":"","article_subtitle":"Rendang made with buffalo meat, thick congee among buka puasa specialities in KL","article_body":"<p><strong>Rendang made with buffalo meat, thick congee among buka puasa specialities in KL<\/strong><\/p><p>FOR chef Suhalmi Tasir, rendang tok – a dry beef rendang from Perak – is a dish that brings back fond memories of his childhood.<\/p><p>“My father was the one tasked with preparing rendang tok for communal meals or after gotong-royong sessions at our village in Kampung Deralik, Sitiawan, Perak.<\/p><p>“He would task me with peeling the onions and shallots,” said Suhalmi, who is The Ruma Hotel and Residences’ executive chef.<\/p><p>The 45-year-old added that his father’s rendang tok was made with buffalo meat instead of beef.<\/p><p>One recipe website describes buffalo meat as being “lower in calories and fat than beef, and higher in protein”.<\/p><p><img alt=\"The Ruma Hotel and Residences\u2019 laksa station showcases five varieties of the noodle dish from around Malaysia.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177666.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 450px; height: 676px;\" \/><\/p><p>Suhalmi’s version of Rendang Tok Daging Kerbau features a blend of spices such as cumin, coriander, fennel, star anise, cardamom and kerisik (toasted coconut flakes), topped with julienned turmeric leaves.<\/p><p>Rendang Tok Daging Kerbau is one of the highlights from the “Sajian Warisan” buffet that will be served during the fasting month at the hotel.<\/p><p>The theme reflects efforts by Ruma’s culinary team to pay homage to Malaysia’s culinary legacy.<\/p><p>The menu highlights a selection of dishes from around Malaysia, including lesser known treats such as Kuih Dangai and Nasi Air Kelantan.<\/p><p>The Nasi Air Kelantan by executive sous chef Ahmad Affiq Ahmad Azam is a comforting dish designed to evoke a sense of home.<\/p><p>It features thick congee with a selection of condiments, which is then topped with chicken stock.<\/p><p>Some of the condiments are Tempeh Sambal, Daging Daun Selasih, Kepah Berlado and salted egg.<\/p><p><img alt=\"Nasi Air Kelantan.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177668.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 450px; height: 676px;\" \/><\/p><p>“Kuih Dangai is a rare dish from peninsular Malaysia’s north,” said Suhalmi.<\/p><p>“This kuih is made from sticky rice flour, sugar and freshly grated coconut.<\/p><p>“It is grilled in a mould over hot charcoal and has a slightly chewy mouthfeel.”<\/p><p>Suhalmi also highlights the laksa station, showcasing five versions from around Malaysia – Laksa Sarawak, Johor, Perlis and Terengganu and Laksam Kelantan.<\/p><p>“My personal favourite is Laksa Terengganu, featuring a rich fish gravy made from ikan selayang (mackerel scad), coconut milk and kerisik,” he said.<\/p><p>“Laksa Terengganu is similar to Laksam Kelantan as they both have the same gravy base, but laksam uses a thicker rice noodle.”<\/p><p><img alt=\"Assorted grilled items include Sayap Ayam Bakar Madu Sabah.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177667.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 450px; height: 664px;\" \/><\/p><p>If the wide variety of laksa condiments such as cucumber, long beans, torch ginger flower, bean sprouts, lime, egg, prawn and chicken are too overwhelming, diners can get some help from the friendly chef on duty at the laksa station for the best combinations.<\/p><p>Other buffet highlights include the kawah station offering slow-cooked dishes such as Gulai Kawah Tulang Rawan and Patin Tempoyak, as well as live stations offering freshly prepared classics such as roti john, murtabak, pasembur, ais kacang (ABC) plus assorted grilled seafood and chicken, including ikan pari bakar, ikan cencaru sumbat, udang harimau, sotong bakar and Sayap Ayam Bakar Madu Sabah.<\/p><p>Perennial favourites such as lemang, nasi impit, serunding, ketupat daun palas and satay are also available.<\/p><p>Suhalmi said guests wanting to savour dishes from specific states could look out for Itik Salai Masak Lomak (Negri Sembilan), Keting Kambing Kuzi (Johor), Asam Pedas Jenahak (Melaka), Penang’s pasembur, Sabah’s hinava, and sata which is Terengganu’s spiced fish dish wrapped in banana leaves.<\/p><p>The dessert section tempts with a selection of treats made using western baking techniques with local influences, such as Profiterole with Peanut Butter, Onde-Onde Cake and Pandan Swiss Roll.<\/p><p>These are served alongside local fare such as kuih bakar, tapai pulut daun getah, kuih talam ubi, Serawa Durian Roti Jala and Pengat Pisang Tanduk Bersago.<\/p><p>The “Sajian Warisan” buffet will be served from March 3 to 27, from 6.30pm to 10pm. It is priced at RM238nett per person.<\/p><p><strong>THE RUMA HOTEL AND RESIDENCES, Jalan Kia Peng, Kuala Lumpur. (Tel\/ WhatsApp: 03-2778 0614). Business hours: 10am to midnight, daily.<\/strong><\/p><p><strong>This is the writer’s personal observation and is not an endorsement by StarMetro.<\/strong><\/p>","article_custom_fields":"{\"\":[\"jvruma150125\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"Santai Pool Bar and Lounge, The Ruma Hotel and Residences, buffet, Ramadan, Malaysia, culinary heritage, rendang tok, buffalo, Nasi Air Kelantan, 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07:33:29","image_path":"{\"image_path\":\"uploads\\\/images\\\/2025\\\/02\\\/21\\\/3177669.jpg\",\"cms_type\":\"live\",\"small_image\":\"\",\"is_updated\":\"0\",\"image_cropping\":\"{\\\"original_image\\\":{\\\"image_original_width\\\":8256,\\\"image_original_height\\\":5504,\\\"icd_image_type\\\":\\\"original_image\\\"}}\",\"is_copied\":\"0\",\"media_type\":\"0\",\"image_caption\":\"+Itik+Salai+Masak+Lomak%2C+a+Negri+Sembilan+speciality.+\",\"image_count\":5}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/21\/evoking-memories-of-home","show_image_in_thumb":0,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-21 07:33:29","push_article":1},{"cms_article_id":3797050,"np_article_id":1562085,"article_name":"Explore diverse tastes, textures and aromas at Putrajaya buffet","article_title":"Explore diverse tastes, textures and aromas at Putrajaya buffet","article_headline":"","article_subtitle":"","article_body":"<p><img alt=\"Le Meridien Putrajaya\u2019s Ramadan buffet offers a journey full of local and international flavours.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/21\/3177671.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 450px; height: 676px;\" \/><\/p><p>This Ramadan, embark on a culinary journey in Putrajaya with “Destinasi Rasa: Eksplorasi Citarasa Tempatan dan Antarabangsa.”<\/p><p>Inspired by the rich culinary heritage of Malaysia and beyond, Le Meridien Putrajaya’s chefs have crafted a buffet menu that takes you through a sensory exploration of diverse tastes, textures and aromas.<\/p><p>Kick things off with Umai Sarawak, a dish featuring raw fish – typically mackerel – marinated in a tangy blend of lime juice, chillies and spices.<\/p><p>This zesty appetiser reflects the coastal flavours of Sarawak, showcasing the region’s tradition of serving fresh, raw seafood with a perfect balance of sharp, citrusy and spicy notes.<\/p><p>Gulai Kawah is a rich slow-cooked curry featuring a choice of chicken, mutton, beef or fish.<\/p><p>The dish is infused with aromatic herbs, spices and coconut milk, creating a creamy, flavourful gravy that pairs beautifully with steamed rice.<\/p><p>Another highlight is local snack cempedak goreng, with the ripe fruit coated in a golden, crispy batter and deep-fried.<\/p><p>Fried Radish Cake (or chai tow kway) – stir-fried cubes of radish cake, eggs and chives, seasoned with soy sauce – is a classic dish that’s not to be missed.<\/p><p>Pasembor, meanwhile, features a medley of fresh vegetables, fried tofu and prawn fritters dressed in a sweet and spicy peanut sauce.<\/p><p>This dish is often paired with Mee Rebus – noodles served in a thick, flavourful gravy made from tamarind, turmeric and other aromatic spices.<\/p><p>There is also Laksa Buyung – a spicy noodle soup originating from southern Malaysia.<\/p><p>The bold and aromatic dish features chewy noodles immersed in a fragrant broth made from tamarind, herbs and seafood. Its strong, tangy flavour profile is complemented by the heat of fresh chillies.<\/p><p>The buffet at Latest Recipe is priced at RM208nett per adult and RM104nett per child.<\/p><p>Early bird vouchers are available until March 2, at RM178nett per adult and RM89nett per child.<\/p><p>For details, call 03-8689 6888 or email <a href=\"mailto:dining.lmputrajaya@lemeridien.com\">dining.lmputrajaya@lemeridien.com<\/a><\/p>","article_custom_fields":"{\"\":[\"prlmputrajaya140225_ramadan\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"Destinasi Rasa, Eksplorasi Citarasa Tempatandan Antarabangsa, Latest Recipe, Le Meridien Putrajaya, Ramadan\"],\"external_link\":[\"\"],\"article_tags\":[\"\"],\"send_to_scmp\":[\"off\"],\"media_gallery_title\":[\"\"],\"media_gallery_flag\":[\"off\"],\"syncad_medrec_top\":[\"\"],\"syncad_megalead\":[\"\"],\"header\":[\"\"],\"stop_cxense_recommendation\":[\"\"],\"permalink\":[\"food\\\/food-news\\\/2025\\\/02\\\/21\\\/explore-diverse-tastes-textures-and-aromas-at-putrajaya-buffet\"],\"origin\":[\"\"],\"agency\":[\"\"],\"review_max_rating\":[\"\"],\"review_rating\":[\"\"],\"review_summary\":[\"\"],\"review\":[\"\"],\"breaking_news_end_time\":[\"\"],\"breaking_news_start_time\":[\"\"],\"breaking_news\":[\"\"],\"branded\":[\"{\\\"is_branded\\\":\\\"0\\\"}\"],\"paywall_package_type\":[\"Complimentary\"],\"video_source\":[\"\"],\"keyword_tagging\":[\"\"],\"summary\":[\"This Ramadan, embark on a culinary journey in Putrajaya with \\\"Destinasi Rasa: Eksplorasi Citarasa Tempatan dan Antarabangsa.\\\"\"],\"columnist\":[],\"byline_email\":[\"\"],\"wide_image\":[\"off\"],\"wide_template\":[\"\"],\"lifestyle_categories\":[\"\"],\"byline_photo\":[\"\"],\"wide_story_template\":[\"\"],\"company_brand\":[\"\"],\"requester\":[\"\"],\"video_programme\":[\"\"],\"video_category\":[\"\"],\"is_video_programme\":[\"No\"],\"video_programme_start_date\":[\"\"],\"video_programme_end_date\":[\"\"],\"is_klik_article\":[\"No\"],\"klik_start_date\":[\"\"],\"klik_end_date\":[\"\"],\"is_topik\":[\"No\"],\"topik_start_date\":[\"\"],\"topik_end_date\":[\"\"],\"caption\":[\"\"],\"fbia\":[\"\"],\"mstar_status\":[\"\"],\"footnote\":[\"\"],\"is_exclusive\":[\"off\"],\"drupal_json\":[\"{\\\"type\\\":null,\\\"properties\\\":{\\\"PUBLISHED\\\":0,\\\"PROMOTED\\\":0,\\\"STICKY\\\":0,\\\"LANGUAGE\\\":0,\\\"PUBLISH_STATUS\\\":0,\\\"BODY_SUMMARY\\\":\\\"\\\",\\\"ENTITYQUEUES\\\":\\\"\\\"},\\\"fields\\\":[]}\"],\"wp_custom_json\":[\"{\\\"type\\\":\\\"\\\",\\\"fields\\\":[]}\"],\"is_branded_article\":[\"No\"],\"branded_article_start_date\":[\"\"],\"branded_article_end_date\":[\"\"],\"majoriti_paywall_story_type\":[\"Free\"],\"cxense_tags\":[\"\"],\"superapp_keyword_tagging\":[\"\"],\"external_source\":[\"\"],\"page_number\":\"9\",\"initial_publication\":\"Metro Central\",\"date_created\":\"2025-02-21 07:35:04\",\"date_modified\":\"2025-02-21 08:40:08\",\"last_modified_user\":\"Mohd Shazrin B Mat Shom\",\"section_color\":\"#0c42e6\",\"cxense_metatags\":null,\"target_page\":\"9\"}","cms_type":"live","author_id":0,"section_id":39,"seo_meta_keywords":"Explore,diverse,tastes,,textures,and,aromas,at,Putrajaya,buffet","seo_meta_description":"Explore diverse tastes, textures and aromas at Putrajaya buffet","seo_meta_title":"Explore diverse tastes, textures and aromas at Putrajaya buffet","publish_time":"2025-02-21 07:00:00","related_articles_ids":"","article_tags":"","sub_section_id":63,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"","ts":"2025-02-21 08:40:16","last_edited":"2025-02-21 08:40:08","alt_publish_time":"2025-02-21 07:35:09","image_path":"{\\\"image_path\\\":\\\"uploads\\\/images\\\/2025\\\/02\\\/21\\\/3178082.jpg\\\",\\\"cms_type\\\":\\\"live\\\",\\\"small_image\\\":\\\"\\\",\\\"is_updated\\\":\\\"0\\\",\\\"image_cropping\\\":{\\\"original_image\\\":{\\\"image_original_width\\\":617,\\\"image_original_height\\\":407,\\\"icd_image_type\\\":\\\"original_image\\\"}},\\\"is_copied\\\":\\\"0\\\",\\\"media_type\\\":\\\"0\\\",\\\"image_caption\\\":\\\"\\\",\\\"image_alt_text\\\":\\\"\\\",\\\"image_count\\\":\\\"\\\"}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/21\/explore-diverse-tastes-textures-and-aromas-at-putrajaya-buffet","show_image_in_thumb":3178082,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-21 07:35:09","push_article":1},{"cms_article_id":3794439,"np_article_id":1556845,"article_name":"ETXeggcook_LIVING_10am","article_title":"How to cook the perfect egg? Scientists claim they've cracked the formula","article_headline":"","article_subtitle":"Scientists have studied how to cook the perfect egg and have come up with a new recipe that they say optimises its taste and nutritional quality.","article_body":"<p>Hard-boiled, soft-boiled or poached. Scientists have studied how to cook the perfect egg and have come up with a new recipe that they say optimises its taste and nutritional quality.<\/p>\r\r<p>Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature.<\/p>\r\r<p>The yolk begins to solidify at 65 degrees Celsius (149 degrees Fahrenheit) and the white at 85C.<\/p>\r\r<p>To avoid ending up with a soft-boiled egg, chefs have to choose a \"compromise temperature\", said the authors of a study published on Thursday in the journal Communications Engineering.<\/p>\r\r<p>In the case of a hard-boiled egg \u2013 cooked for 12 minutes at 100C \u2013 all parts of the egg have a final temperature of 100C, well above the ideal cooking temperature, particularly for the yolk.<\/p>\r\r<p>In the case of egg sous vide, which is cooked between 60 and 70C, the final egg is at a temperature of 65C.<\/p>\r\r<p>But while this is the ideal temperature for the yolk, it is much too low for the proteins in the egg white to stick together.<\/p>\r\r<p>As for the soft-boiled egg, cooked for six minutes at 100C, the authors say the egg yolk is undercooked.<\/p>\r\r<p>The Italian polymer specialists approached the problem by simulating the process with the help of computational fluid dynamics software, which was used to simulate and analyse the flow of fluids and their interactions with solid surfaces.<\/p>\r\r<p><strong>Recyclable materials<\/strong><\/p>\r\r<p>The solution, they suggest, is to use a saucepan of boiling water at 100C and a saucepan of water at 30C and to transfer the egg from one to the other every two minutes for exactly 32 minutes in total.<\/p>\r\r<p>\"It is found that a stationary state at the centre of the yolk is reached at a constant temperature of 67C,\" namely the mean value between the temperatures of the saucepan of boiling water and the saucepan of lukewarm water, Pellegrino Musto, one of the study's authors, told AFP.<\/p>\r\r<p>\"Conversely, the albumen alternatively sees temperatures in the range 100\u201387C and 30\u201355C during the hot and cold cycles respectively,\" which allows all the layers of the egg white to reach cooking temperature, added Musto, research director at the National Research Council of Italy's Institute for Polymers, Composites and Biomaterials.<\/p>\r\r<p>The authors then tested this method of \"cooking in cycles\" and found that the result was \"more similar to the soft boiled when analysing the texture of its albumen, while it is very similar to the sous videsample when considering its yolk,\" the study says.<\/p>\r\r<p>Cooking in cycles also has a \"better advantage over conventional cooking methods in terms of nutritional content\", the authors said.<\/p>\r\r<p>The chemical analysis showed that the yolks of eggs cooked in cycles contained more polyphenols \u2013 healthy micronutrients \u2013 than hard-boiled eggs, soft-boiled eggs or sous videeggs.<\/p>\r\r<p>Musto said in an email that the result was \"(partially) unexpected\" and proposed that \"temperature degradation of bioactive molecules\" at higher temperatures could be a possible cause.<\/p>\r\r<p>The study has also found practical application, with one of the study's authors, Ernesto Di Maio, using the cyclic cooking method \"regularly for his family and friends, who appreciate it a lot\".<\/p>\r\r<p>However, Musto pointed out that the study would have applications beyond the kitchen, especially with regard to recyclability, which he said was the main theme of the research group.<\/p>\r\r<p>\"A well designed thermal profile may allow the development of layered structures within an object made from a single material\" that is entirely recyclable, Musto said.<\/p>\r\r<p>\"The resulting object will have layered properties as if it were a multi-material object,\" Musto said, adding that these are \"very difficult to recycle\" except in rare circumstances. \u2014 ETX Daily Up<\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"How to cook the perfect egg? 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Scientists claim they've cracked the formula","seo_meta_title":"How to cook the perfect egg? Scientists claim they've cracked the formula","publish_time":"2025-02-15 10:00:00","related_articles_ids":"","article_tags":"","sub_section_id":38,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"AGENCY","ts":"2025-02-14 14:48:46","last_edited":"2025-02-14 14:48:39","alt_publish_time":"2025-02-14 14:48:42","image_path":"{\\\"image_path\\\":\\\"uploads\\\\\/images\\\\\/2025\\\\\/02\\\\\/14\\\\\/3167014.jpg\\\",\\\"cms_type\\\":\\\"live\\\",\\\"small_image\\\":\\\"\\\",\\\"is_updated\\\":\\\"0\\\",\\\"image_cropping\\\":\\\"{\\\\\\\"original_image\\\\\\\":{\\\\\\\"image_original_width\\\\\\\":1240,\\\\\\\"image_original_height\\\\\\\":834,\\\\\\\"icd_image_type\\\\\\\":\\\\\\\"original_image\\\\\\\"}}\\\",\\\"is_copied\\\":\\\"0\\\",\\\"media_type\\\":\\\"0\\\",\\\"image_caption\\\":\\\"Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature. \\\\u2014 Photo: alabony \\\\\/ Getty Images, via ETX Daily Up\\\",\\\"image_count\\\":1}","author_name":"","section_name":"Lifestyle","sub_section_name":"Living","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"lifestyle\/living\/2025\/02\/15\/how-to-cook-the-perfect-egg-scientists-claim-they039ve-cracked-the-formula","show_image_in_thumb":3167014,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":\"3167014\"}","article_publish_time":"2025-02-15 10:00:00","push_article":0,"duplicate_count":1},{"cms_article_id":3794748,"np_article_id":1557220,"article_name":"Fried kuih bakul extends life of snack","article_title":"Fried kuih bakul extends life of snack","article_headline":"","article_subtitle":"Sticky treat synonymous with good fortune, prosperity","article_body":"<p><img alt=\"\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/15\/3168591.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 250px; height: 177px; float: left;\" \/>NIAN gao, known as kuih bakul in Malaysia, is a sweet glutinous rice cake traditionally wrapped in banana leaf to resemble a basket and is renowned for its stickiness.<\/p>\r\r<p>According to Chinese folklore, nian gao is closely tied to the legend of the Kitchen God (Zao Jun).<\/p>\r\r<p>It is believed that before Lunar New Year, the Kitchen God ascends to heaven to report on the household\u2019s deeds to the Jade Emperor.<\/p>\r\r<p>To ensure a favourable report, families offer sticky and sweet nian gao, hoping to either seal the Kitchen God\u2019s lips with its gluey texture or sweeten his words.<\/p>\r\r<p><img alt=\"Fried \u2018nian gao\u2019 is traditionally sandwiched between slices of sweet potato and taro but it may also be fried in batter on its own.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/15\/3168148.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 410px;\" \/><\/p>\r\r<p>Nian gao, meaning \u201cyear cake\u201d in Mandarin, is synonymous with good fortune and prosperity.<\/p>\r\r<p>Its sticky texture symbolises family unity and its name sounds like \u201chigher year\u201d, signifying progress and success.<\/p>\r\r<p>Now that the festival has ended and kuih bakul has had time to solidify and become less sticky, it\u2019s time to enjoy the new year treat and extend the enjoyment a little longer.<\/p>\r\r<p><img alt=\"Fried \u2018nian gao\u2019 is traditionally sandwiched between slices of sweet potato and taro.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/15\/3168145.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 550px; height: 746px;\" \/><\/p>\r\r<p>Depending on the size of the kuih bakul, the centre may remain gooey so chilling it in the refrigerator may help solidify its texture.<\/p>\r\r<p>Alternatively, oiling the knife will also help keep it from stick ing while slicing.<\/p>\r\r<p>Avoid cutting the slices too thick as they won\u2019t melt inside, leaving the centre hard instead of gooey.<\/p>\r\r<p>The traditional way to prepare fried nian gao is to sandwich each slice between sweet potato and taro, but some families just fry nian gao in batter.<\/p>\r\r<p><img alt=\"Cut the sweet potato and taro into slices about 1\/2 cm thick.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/15\/3168146.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 406px;\" \/><\/p>\r\r<p>Whichever way you prefer to enjoy it, frying nian gao offers a delightful contrast between a crunchy golden crust and lusciously chewy centre.<\/p>\r\r<p>It\u2019s an irresistible snack that reminds us that although the celebrations may have ended, the year has just begun.<\/p>\r\r<p><strong>Fried kuih bakul<\/strong><\/p>\r\r<p><strong>Ingredients<\/strong><\/p>\r\r<p>500g kuih bakul<\/p>\r\r<p>500g sweet potato<\/p>\r\r<p>700g taroBatter140g rice flour<\/p>\r\r<p>30g cornstarch<\/p>\r\r<p>1 tbsp baking powder<\/p>\r\r<p>1 tsp salt<\/p>\r\r<p>200ml ice-cold water, add more if needed<\/p>\r\r<p>2 cups cooking oil for fryingDirectionsPeel sweet potato and taro and cut into slices about \u00bdcm thick.<\/p>\r\r<p>Remove banana leaf wrapping from kuih bakul and cut into slices about \u00bdcm thick.<\/p>\r\r<p>If it\u2019s too sticky, chilling it in the fridge for an hour makes slicing easier.<\/p>\r\r<p><img alt=\"Fried kuih bakul is an irresistible snack that reminds us that although the celebrations may have ended, the year has just begun. \u2014 Photos: AZLINA ABDULLAH\/The Star\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/15\/3168149.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 448px;\" \/> <\/p>\r\r<p>In a bowl, sift the dry ingredients together and whisk in ice-cold water until you get a smooth batter with a thick consistency.<\/p>\r\r<p>Heat the oil to 165\u00b0C, testing with a wooden chopstick until bubbles form around it.<\/p>\r\r<p>Dip a slice of sweet potato and a slice of taro in the batter, sandwich the kuih bakul in between and dip again until completely coated in batter with even coverage.<\/p>\r\r<p>Carefully lower into the hot oil and fry until light golden, about two to three minutes per side.<\/p>\r\r<p>Remove with tongs and drain on paper towels.<\/p>\r\r<p>Serve warm for the best texture.<\/p>\r\r<p> <\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"cakes, malay cakes, sweet, 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Central\",\"date_created\":\"2025-02-15 08:18:46\",\"date_modified\":\"2025-02-15 08:18:45\",\"last_modified_user\":\"Mahandran Sonmugam\",\"section_color\":\"\",\"target_page\":\"9\",\"cxense_metatags\":null}","cms_type":"live","author_id":0,"section_id":150,"seo_meta_keywords":"Fried,kuih,bakul,extends,life,of,snack","seo_meta_description":"Fried kuih bakul extends life of snack","seo_meta_title":"Fried kuih bakul extends life of snack","publish_time":"2025-02-15 07:00:00","related_articles_ids":"","article_tags":"","sub_section_id":20,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"","ts":"2025-02-20 11:50:04","last_edited":"2025-02-15 08:18:45","alt_publish_time":"2025-02-15 08:18:53","image_path":"{\\\"image_path\\\":\\\"uploads\\\\\/images\\\\\/2025\\\\\/02\\\\\/15\\\\\/3168591.jpg\\\",\\\"cms_type\\\":\\\"live\\\",\\\"small_image\\\":\\\"\\\",\\\"is_updated\\\":\\\"0\\\",\\\"image_cropping\\\":\\\"{\\\\\\\"original_image\\\\\\\":{\\\\\\\"image_original_width\\\\\\\":620,\\\\\\\"image_original_height\\\\\\\":440,\\\\\\\"icd_image_type\\\\\\\":\\\\\\\"original_image\\\\\\\"}}\\\",\\\"is_copied\\\":\\\"0\\\",\\\"media_type\\\":\\\"0\\\",\\\"image_caption\\\":\\\"\\\",\\\"image_count\\\":9}","author_name":"","section_name":"Metro","sub_section_name":"Metro News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"metro\/metro-news\/2025\/02\/15\/fried-kuih-bakul-extends-life-of-snack","show_image_in_thumb":3168591,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-15 08:18:53","push_article":0,"duplicate_count":1},{"cms_article_id":3793796,"np_article_id":1555487,"article_name":"Putting a new spin on apam balik","article_title":"Putting a new spin on apam balik","article_headline":"","article_subtitle":"Shah Alam stall has 32 topping options for folded pancake","article_body":"<p><strong>Shah Alam stall has 32 topping options for folded pancake<\/strong><\/p>\r\r<p>A popular street food that\u2019s ubiquitous at stalls and food courts is apam balik. However, one stall in Shah Alam, Selangor, has unusual variations.<\/p>\r\r<p>At Jalan Mat Raji in Kampung Padang Jawa, Apam Balik Kuhot is popular.<\/p>\r\r<p>It also sells the stuffed folded pancake online.<\/p>\r\r<p>Apam Balik Kuhot had its start in February 2018 at Bercham in Ipoh, Perak.<\/p>\r\r<p>Since then, it has expanded to 18 branches throughout Johor, Selangor, Terengganu and Kelantan.<\/p>\r\r<p><img alt=\"Muhammad Syukri and his wife started the stall during the pandemic. \u2014 Photos: IZZRAFIQ ALIAS\/The Star\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/13\/3164269.JPG\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 413px;\" \/><\/p>\r\r<p>The Shah Alam branch that opened in August 2020 is operated by Muhammad Syukri Noor Azmi, 34, with his wife.<\/p>\r\r<p>\u201cI\u2019ve always been a fan of apam balik. It\u2019s my favourite food,\u201d he said.<\/p>\r\r<p>Even at the peak of the Covid-19 pandemic, Apam Balik Kuhot continued to operate as the bulk of its orders was online food delivery platforms.<\/p>\r\r<p>Muhammad Syukri said, \u201cOur speciality is Apam Pizza beef and chicken pepperoni. You can\u2019t find it anywhere else\u201d.<\/p>\r\r<p>However, the original apam balik with chopped peanuts, sugar and creamy sweet corn is still the bestseller.<\/p>\r\r<p><img alt=\"Apam Balik Kuhot has sweet and savoury topping options.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/13\/3164271.JPG\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 413px;\" \/><\/p>\r\r<p>\u201cThe original apam balik is a classic. Everyone gravitates towards that,\u201d said Muhammad Syukri.<\/p>\r\r<p>Among the 32 apam balik variations offered at the stall are Nutella peanut butter, Nutella strawberry, Oreo, Chocolate banana and Butterscotch.<\/p>\r\r<p>The pancakes are also available in different sizes.<\/p>\r\r<p>A large apam balik can cost between RM6 and RM13 while a mini apam balik ranges from RM2.20 to RM9.<\/p>\r\r<p>Muhammad Syukri said there were various ways to test the pan\u2019s temperature to make the apam balik.<\/p>\r\r<p><img alt=\"The original apam balik is still the bestseller at the stall.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/13\/3164270.JPG\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 413px;\" \/><\/p>\r\r<p>\u201cSome people place their hands over the pan to evaluate its temperature.\u201d<\/p>\r\r<p>He said he preferred to sprinkle a pinch of sugar instead to test the pan\u2019s temperature.<\/p>\r\r<p>\u201cIf the sugar melts, I know it\u2019s hot enough to pour in the batter.\u201d<\/p>\r\r<p>The batter mixture originates from the headquarters in Ipoh and the couple buys the toppings for the apam balik.<\/p>\r\r<p><img alt=\"\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/13\/3164659.jpeg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 410px;\" \/><\/p>\r\r<p>Apam Balik Kuhot also offers catering services for weddings and private events.<\/p>\r\r<p>The Shah Alam stall operates from 10am to 8pm, daily, except two Saturdays a month.<\/p>\r\r<p>The weekends are the busiest since 80% of orders are from online food delivery platforms.<\/p>\r\r<p>Apam Balik Kuhot Shah Alam is located at Lot 1416, Jalan Mat Raji, Kampung Padang Jawa.<\/p>\r\r<p>For details, call 013-366 2341.<\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"Apam balik, Apam Balik Kuhot, Shah Alam, street grub\"],\"external_link\":[\"\"],\"article_tags\":[\"\"],\"send_to_scmp\":[\"off\"],\"media_gallery_title\":[\"\"],\"media_gallery_flag\":[\"off\"],\"syncad_medrec_top\":[\"\"],\"syncad_megalead\":[\"\"],\"header\":[\"\"],\"stop_cxense_recommendation\":[\"\"],\"permalink\":[\"\"],\"origin\":[\"\"],\"agency\":[\"\"],\"review_max_rating\":[\"\"],\"review_rating\":[\"\"],\"review_summary\":[\"\"],\"review\":[\"\"],\"breaking_news_end_time\":[\"\"],\"breaking_news_start_time\":[\"\"],\"breaking_news\":[\"\"],\"branded\":[\"{\\\"is_branded\\\":\\\"0\\\"}\"],\"paywall_package_type\":[\"Complimentary\"],\"video_source\":[\"\"],\"keyword_tagging\":[\"\"],\"summary\":[\"A popular street food that\\u2019s ubiquitous at stalls and food courts is apam balik. However, one stall in Shah Alam, Selangor, has unusual variations.\"],\"columnist\":[],\"byline_email\":[\"\"],\"wide_image\":[\"off\"],\"wide_template\":[\"\"],\"lifestyle_categories\":[\"\"],\"byline_photo\":[\"\"],\"wide_story_template\":[\"\"],\"company_brand\":[\"\"],\"requester\":[\"\"],\"video_programme\":[\"\"],\"video_category\":[\"\"],\"is_video_programme\":[\"\"],\"video_programme_start_date\":[\"\"],\"video_programme_end_date\":[\"\"],\"is_klik_article\":[\"\"],\"klik_start_date\":[\"\"],\"klik_end_date\":[\"\"],\"is_topik\":[\"\"],\"topik_start_date\":[\"\"],\"topik_end_date\":[\"\"],\"caption\":[\"\"],\"fbia\":[\"\"],\"mstar_status\":[\"\"],\"footnote\":[\"\"],\"is_exclusive\":[\"off\"],\"drupal_json\":[\"{\\\"type\\\":null,\\\"properties\\\":{\\\"PUBLISHED\\\":0,\\\"PROMOTED\\\":0,\\\"STICKY\\\":0},\\\"fields\\\":[]}\"],\"wp_custom_json\":[\"{\\\"type\\\":\\\"\\\",\\\"fields\\\":[]}\"],\"is_branded_article\":[\"\"],\"branded_article_start_date\":[\"\"],\"branded_article_end_date\":[\"\"],\"majoriti_paywall_story_type\":[\"\"],\"cxense_tags\":[\"\"],\"superapp_keyword_tagging\":[\"\"],\"external_source\":[\"\"],\"page_number\":\"8\",\"initial_publication\":\"Metro Central\",\"date_created\":\"2025-02-13 07:24:26\",\"date_modified\":\"2025-02-13 07:24:26\",\"last_modified_user\":\"Mohd Shazrin B Mat Shom\",\"section_color\":\"#0c42e6\",\"target_page\":\"8\",\"cxense_metatags\":null}","cms_type":"live","author_id":0,"section_id":39,"seo_meta_keywords":"Putting,a,new,spin,on,apam,balik","seo_meta_description":"Putting a new spin on apam balik","seo_meta_title":"Putting a new spin on apam balik","publish_time":"2025-02-13 07:00:00","related_articles_ids":"","article_tags":"","sub_section_id":63,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"ELYNA FAIZAL \rmetro@thestar.com.my","ts":"2025-02-20 11:51:09","last_edited":"2025-02-13 07:24:26","alt_publish_time":"2025-02-13 07:24:28","image_path":"{\"image_path\":\"uploads\\\/images\\\/2025\\\/02\\\/13\\\/3164272.JPG\",\"cms_type\":\"live\",\"small_image\":\"\",\"is_updated\":\"0\",\"image_cropping\":\"{\\\"original_image\\\":{\\\"image_original_width\\\":1240,\\\"image_original_height\\\":826,\\\"icd_image_type\\\":\\\"original_image\\\"}}\",\"is_copied\":\"0\",\"media_type\":\"0\",\"image_caption\":\"An+assortment+of+apam+balik+with+a+variety+of+toppings.\",\"image_count\":6}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/13\/putting-a-new-spin-on-apam-balik","show_image_in_thumb":0,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-13 07:24:28","push_article":0},{"cms_article_id":3791142,"np_article_id":1550761,"article_name":"RELAXtetcake_LIVING_1pm","article_title":"If you love fish, try these alternatives if you're going vegetarian","article_headline":"","article_subtitle":"Fish flavour, but without fish? That's possible. Thanks to fish-free alternatives, you can continue to enjoy salmon, herring salad and sushi - completely plant-based.","article_body":"<p>There are plenty of fish lovers out there who are opting to go vegetarian but looking back and feeling like they may be missing out.<\/p>\r\r<p>Try these recipes for vegan herring salad, salmon and tuna.<\/p>\r\r<p>There are ever more fish substitutes available, from vegan salmon to shrimp. And you can also make many fish dishes using plant-based ingredients at home, says German nutrition group ProVeg:<\/p>\r\r<p><strong>Vegan salmon for brunch: <\/strong>Use carrots instead. Peel them into strips and marinate them in a spicy mixture and enjoy a texture and taste is reminiscent of salmon.<\/p>\r\r<p><img alt=\"Vegetarian salmon is easy to prepare at home and makes a great brunch ingredient. \u2014 Photo: Daniel Karmann\/dpa\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/06\/3153912.jpeg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 600px; height: 400px;\" \/><\/p>\r\r<p><strong>Plant-based herring salad: <\/strong>This takes its flavour from a mixture of beetroot, aubergine, apple, nori and gherkins. Plus, soy yoghurt provides a creamy consistency and gives you some protein, while the sheets of nori deliver a fishy taste. This salad tastes great on its own or you can use it to make a sandwich!<\/p>\r\r<p><strong>Sushi without fish: <\/strong>Sushi doesn't always have to contain fish. You can use marinated grilled peppers that you then fillet, making an excellent topping for nigiri sushi. The wakame powder and seaweed sheets will give you that familiar fish flavour and they are also high in iodine.<\/p>\r\r<p><img alt=\"Algae leaves add a delicious fishy flavour to vegetarian sushi. \u2014 Photo: Christin Klose\/dpa\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/06\/3153911.jpeg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 600px; height: 400px;\" \/><\/p>\r\r<p><strong>Why eat less fish?<\/strong><\/p>\r\r<p>\"From consumer research, we know three main reasons why people are eating less animal foods, namely health, concern about the environment and climate, and ethical reasons,\" says nutritionist Anna-Lena Klapp of ProVeg.<\/p>\r\r<p>Particularly during certain phases of life, such as during pregnancy, people tend to pay close attention to their diet, which also means whether or not they eat fish, and what kind. \"On the one hand, fish contain important nutrients such as iodine and omega-3 fatty acids, but methylmercury can also accumulate in certain fish species, which can affect a child's neurological development,\" says Klapp.<\/p>\r\r<p>Pregnant women are advised to avoid fish such as tuna that have high levels of methylmercury, by the German Federal Institute for Risk Assessment.<\/p>\r\r<p>You can also go for plant-based fish alternatives if you are counting your calories. \"On average, salmon made from carrots contains 70 calories per 100 grams, far less than actual salmon which contains 190 calories per 100 grams,\" says Klapp.<\/p>\r\r<p><strong>Overfishing, bycatch and plastic<\/strong><\/p>\r\r<p>Health is one reason to rethink your fish consumption, and the environment is another. Overfishing and bycatch are the biggest problems.<\/p>\r\r<p>The World Wildlife Fund (WWF) says wherever there is fishing, there is bycatch \u2014 the incidental capture of non-target species such as dolphins, marine turtles and seabirds.<\/p>\r\r<p>\"Modern fishing gear, often undetectable by sight and extremely strong, is very efficient at catching the desired fish species \u2014 as well as anything else in its path. A staggering amount of marine life \u2014 including turtles, dolphins and juvenile fish \u2014 is hauled up with the catch, and then discarded overboard dead or dying,\" the WWF says.<\/p>\r\r<p>\"Bycatch means that the creatures are not the actual target of the catch and are often thrown back into the sea, sometimes seriously injured,\" says Klapp, noting this is detrimental to marine biodiversity.<\/p>\r\r<p>Another problem is that more and more discarded trawler nets are drifting around in the sea, generating a great deal of plastic pollution. Nature magazine assumes that about half of the Great Pacific Garbage Carpet consists of fishing nets, Klapp says.<\/p>\r\r<p>\"Those who choose plant-based fish alternatives are allowing fish stocks to recover and can definitely do something to reduce plastic pollution in our oceans,\" she says. \u2014 By Neele Hartmann\/dpa<\/p>\r\r<p> <\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"If you love fish, try these alternatives if you're going vegetarian \"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"fish, meat alternatives, vegetarian\"],\"external_link\":[\"\"],\"article_tags\":[\"\"],\"send_to_scmp\":[\"off\"],\"media_gallery_title\":[\"\"],\"media_gallery_flag\":[\"off\"],\"syncad_medrec_top\":[\"\"],\"syncad_megalead\":[\"\"],\"header\":[\"\"],\"stop_cxense_recommendation\":[\"\"],\"permalink\":[\"\"],\"origin\":[\"\"],\"agency\":[\"\"],\"review_max_rating\":[\"\"],\"review_rating\":[\"\"],\"review_summary\":[\"\"],\"review\":[\"\"],\"breaking_news_end_time\":[\"\"],\"breaking_news_start_time\":[\"\"],\"breaking_news\":[\"\"],\"branded\":[\"{\\\"is_branded\\\":\\\"0\\\"}\"],\"paywall_package_type\":[\"Complimentary\"],\"video_source\":[\"\"],\"keyword_tagging\":[\"\"],\"summary\":[\"Fish flavour, but without fish? That's possible. Thanks to fish-free alternatives, you can continue to enjoy salmon, herring salad and sushi - completely plant-based.\"],\"columnist\":[],\"byline_email\":[\"\"],\"wide_image\":[\"off\"],\"wide_template\":[\"\"],\"lifestyle_categories\":[\"\"],\"byline_photo\":[\"\"],\"wide_story_template\":[\"\"],\"company_brand\":[\"\"],\"requester\":[\"\"],\"video_programme\":[\"\"],\"video_category\":[\"\"],\"is_video_programme\":[\"\"],\"video_programme_start_date\":[\"\"],\"video_programme_end_date\":[\"\"],\"is_klik_article\":[\"\"],\"klik_start_date\":[\"\"],\"klik_end_date\":[\"\"],\"is_topik\":[\"\"],\"topik_start_date\":[\"\"],\"topik_end_date\":[\"\"],\"caption\":[\"\"],\"fbia\":[\"\"],\"mstar_status\":[\"\"],\"footnote\":[\"\"],\"is_exclusive\":[\"off\"],\"drupal_json\":[\"{\\\"type\\\":null,\\\"properties\\\":{\\\"PUBLISHED\\\":0,\\\"PROMOTED\\\":0,\\\"STICKY\\\":0},\\\"fields\\\":[]}\"],\"wp_custom_json\":[\"{\\\"type\\\":\\\"\\\",\\\"fields\\\":[]}\"],\"is_branded_article\":[\"\"],\"branded_article_start_date\":[\"\"],\"branded_article_end_date\":[\"\"],\"majoriti_paywall_story_type\":[\"\"],\"cxense_tags\":[\"\"],\"superapp_keyword_tagging\":[\"\"],\"external_source\":[\"Relaxnews\"],\"subtitle\":[\"Sticking with tradition: Vietnam\\\\'s glutinous 12-hour Tet cake \"],\"page_number\":\"0\",\"initial_publication\":\"\",\"date_created\":\"2025-02-06 11:45:12\",\"date_modified\":\"2025-02-06 11:52:24\",\"last_modified_user\":\"Michael Cheang Siong Chuin\",\"section_color\":\"#c84cdb\",\"target_page\":\"0\",\"cxense_metatags\":null}","cms_type":"live","author_id":0,"section_id":152,"seo_meta_keywords":"If,you,love,fish,,try,these,alternatives,if,you're,going,vegetarian","seo_meta_description":"If you love fish, try these alternatives if you're going vegetarian","seo_meta_title":"If you love fish, try these alternatives if you're going vegetarian ","publish_time":"2025-02-10 13:00:00","related_articles_ids":"","article_tags":"","sub_section_id":38,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"AGENCY","ts":"2025-02-06 11:52:33","last_edited":"2025-02-06 11:52:24","alt_publish_time":"2025-02-06 11:52:28","image_path":"{\\\"image_path\\\":\\\"uploads\\\\\/images\\\\\/2025\\\\\/02\\\\\/06\\\\\/3153913.jpeg\\\",\\\"cms_type\\\":\\\"live\\\",\\\"small_image\\\":\\\"\\\",\\\"is_updated\\\":\\\"0\\\",\\\"image_cropping\\\":\\\"{\\\\\\\"original_image\\\\\\\":{\\\\\\\"image_original_width\\\\\\\":1240,\\\\\\\"image_original_height\\\\\\\":826,\\\\\\\"icd_image_type\\\\\\\":\\\\\\\"original_image\\\\\\\"}}\\\",\\\"is_copied\\\":\\\"0\\\",\\\"media_type\\\":\\\"0\\\",\\\"image_caption\\\":\\\"Looks deceptively real: There is a growing selection of plant-based fish substitutes. Alternatives include tapioca starch (cassava root) and glucose from algae. \\\\u2014 Photo: Sina Schuldt\\\\\/dpa\\\\n\\\",\\\"image_count\\\":3}","author_name":"","section_name":"Lifestyle","sub_section_name":"Living","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"lifestyle\/living\/2025\/02\/10\/if-you-love-fish-try-these-alternatives-if-you039re-going-vegetarian","show_image_in_thumb":3153913,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":\"3153913\"}","article_publish_time":"2025-02-10 13:00:00","push_article":0,"duplicate_count":1},{"cms_article_id":3792551,"np_article_id":1553231,"article_name":"Burst of textures, flavours","article_title":"Burst of textures, flavours","article_headline":"","article_subtitle":"Delicate tastes of premium ingredients elevate festive menu","article_body":"<p>INFUSING traditional fare with contemporary flavours to suit diverse palates is no easy task.<\/p>\r\r<p>Each festive season, chefs spend hours crafting a menu to have broad appeal.<\/p>\r\r<p>This year has been no different as Eastin Kuala Lumpur executive chef Alex Choong Mian Sang carefully considered ingredients to highlight for the Chinese New Year menu.<\/p>\r\r<p>It is evident that Choong and his team allow the delicate tastes of the chosen premium ingredients to shine.<\/p>\r\r<p>The Prosperous Norwegian Glacial Salmon Trout Yee Sang has a delightful sweet, salty and tangy sauce coating crackers, peanuts, finely julienned turnip and carrot as well as melt-in-your-mouth slivers of salmon.<\/p>\r\r<p>Once tossed together, each mouthful is a burst of textures and flavours.<\/p>\r\r<p>After such a colourful start, the Braised Superior Shark\u2019s Fin, and Fish Maw and Baby Cabbage with Superior Chicken Broth at first appear subdued.<\/p>\r\r<p><img alt=\"A winning dish was the Slow-braised Claypot Fragrant Rice with Goose Liver Sausage, Waxed Meat and Japanese Sakura Ebi.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/10\/3159416.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 400px; height: 536px;\" \/><\/p>\r\r<p>With heartwarming flavours, however, these are no less delightful.<\/p>\r\r<p>The soup, in fact, succeeds in whetting one\u2019s appetite for the meatier dishes ahead.<\/p>\r\r<p>The Volcano Stone Roasted Irish Silver Hill Duck proves to be a crowd-pleaser with its tender meat and crispy skin.<\/p>\r\r<p>The duck is from an award-winning breed of the same name, specially imported from Silver Hill Farm in the Emyvale townland in Ireland.<\/p>\r\r<p>Next up is a taste of the sea in the form of Steamed Deep Sea Giant Grouper Fillet with XO Golden Garlic Sauce.<\/p>\r\r<p>Mildly sweet and flaky, the flesh of the fish pairs well with the nuttiness of the golden garlic sauce.<\/p>\r\r<p>Waking up the palate soon after is a platter of Deep-fried Sea Prawns with Crispy Rice Crackers and Dried Chilli.<\/p>\r\r<p>The slow build of heat from the dried chillies is a bold change from the otherwise neutral line-up.<\/p>\r\r<p><img alt=\"\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/10\/3159417.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 447px;\" \/><\/p>\r\r<p>Choong said the spicy element is necessary to strike a balance in terms of flavours.<\/p>\r\r<p>To counter the fiery nature of that dish comes the Braised Sea Cucumber, Sha Jing Oyster, Mushroom and Black Moss.<\/p>\r\r<p>The plump fragrant oysters from the Shajing subdistrict of Guangdong province, China, are bathed in a rich gravy with black moss.<\/p>\r\r<p>A clear favourite at the dinner turns out to be the Slow-braised Claypot Fragrant Rice with Goose Liver Sausage, Waxed Meat and Japanese Sakura Ebi.<\/p>\r\r<p>The unexpected addition of cherry blossom shrimp is a pleasant surprise as it elevates the earthy dish with intense taste.<\/p>\r\r<p>The multi-course meal then finishes with two kinds of sweet treats.<\/p>\r\r<p>The Double-boiled Osmanthus, Lotus Seeds and Lily Bulb with Black Sesame Glutinous Rice Ball has a wonderful springtime feel.<\/p>\r\r<p>The moreish Deep-fried Nian Gao with Teochew Sweet Yam Paste is a hit with its clever use of pandan adding both colour and flavour.<\/p>\r\r<p><img alt=\"Oysters from China\u2019s famous oyster hub of Shajing is served with braised sea cucumber, mushroom and black moss.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/10\/3159418.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 620px; height: 451px;\" \/><\/p>\r\r<p>The hotel\u2019s Chinese New Year Prosperity Set Menu is available until Feb 28.<\/p>\r\r<p>Different set menus are also available for groups of four to 10 people, starting from RM1,288+.<\/p>\r\r<p>Diners can choose premium toppings such as abalone and jellyfish for their yee sang, and mix and match items to their heart\u2019s content.<\/p>\r\r<p>Other specialities prepared for the Year of the Snake include Braised Treasures from the Sea Abalone, Dried Scallops, and Sea Cucumber and Deep-fried Tiger Prawns with Golden Salted Egg Yolk.<\/p>\r\r<p><strong>EE CHINESE CUISINE,<\/strong><\/p>\r\r<p><strong>Eastin Kuala Lumpur, 13, Jalan 16\/11, Section 16, Petaling Jaya, Selangor. <\/strong><\/p>\r\r<p><strong>(Tel: 03-7665 1111 ext 357, WhatsApp: 016-262 2059). <\/strong><\/p>\r\r<p><strong>Business hours: Noon-2.30pm, 6.30pm-10pm (Tuesdays to Fridays); 10.30am-2.30pm, 6.30pm-10pm (weekends). Closed on Mondays.<\/strong><\/p>\r\r<p><strong>This is the writer\u2019s personal observation and is not an endorsement by StarMetro.<\/strong><\/p>","article_custom_fields":"{\"\":[\"\"],\"wide_image\":[\"off\"],\"external_link\":[\"\"],\"byline_email\":[\"\"],\"drupal_json\":[\"{\\\"type\\\":null,\\\"properties\\\":{\\\"PUBLISHED\\\":0,\\\"PROMOTED\\\":0,\\\"STICKY\\\":0},\\\"fields\\\":[]}\"],\"wp_custom_json\":[\"{\\\"type\\\":\\\"\\\",\\\"fields\\\":[]}\"],\"summary\":[\"INFUSING traditional fare with contemporary flavours to suit diverse palates is no easy task.\"],\"footnote\":[\"\"],\"keyword_tagging\":[\"\"],\"other_keywords\":[\"cny, preview, yee sang, hotel\"],\"video_source\":[\"\"],\"paywall_package_type\":[\"Complimentary\"],\"branded\":[\"{\\\"is_branded\\\":\\\"0\\\"}\"],\"breaking_news_start_time\":[\"\"],\"breaking_news_end_time\":[\"\"],\"review_summary\":[\"\"],\"review_rating\":[\"\"],\"review_max_rating\":[\"\"],\"is_exclusive\":[\"off\"],\"media_gallery_flag\":[\"off\"],\"media_gallery_title\":[\"\"],\"send_to_scmp\":[\"off\"],\"company_brand\":[\"\"],\"requester\":[\"\"],\"cxense_tags\":[\"\"],\"page_number\":\"8\",\"initial_publication\":\"Metro Central\",\"date_created\":\"2025-02-10 07:29:11\",\"date_modified\":\"2025-02-10 07:29:11\",\"last_modified_user\":\"Sri jay\",\"section_color\":\"#0c42e6\",\"target_page\":\"8\",\"cxense_metatags\":null}","cms_type":"live","author_id":0,"section_id":39,"seo_meta_keywords":"Burst,of,textures,,flavours","seo_meta_description":"Burst of textures, flavours","seo_meta_title":"Burst of textures, flavours","publish_time":"2025-02-10 07:00:00","related_articles_ids":"","article_tags":"","sub_section_id":63,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"Story and photos by EVELYN TEO\revelynt@thestar.com.my","ts":"2025-02-20 11:51:09","last_edited":"2025-02-10 07:29:11","alt_publish_time":"2025-02-10 07:29:23","image_path":"{\"image_path\":\"uploads\\\/images\\\/2025\\\/02\\\/10\\\/3159415.jpg\",\"cms_type\":\"live\",\"small_image\":\"\",\"is_updated\":\"0\",\"image_cropping\":\"{\\\"original_image\\\":{\\\"image_original_width\\\":1240,\\\"image_original_height\\\":826,\\\"icd_image_type\\\":\\\"original_image\\\"}}\",\"is_copied\":\"0\",\"media_type\":\"0\",\"image_caption\":\"Flavours+burst+through+each+mouthful+of+the+Prosperous+Norwegian+Glacial+Salmon+Trout+Yee+Sang.+%E2%80%94+Courtesy+photo\",\"image_count\":5}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/10\/burst-of-textures-flavours","show_image_in_thumb":0,"a_custom_data":"{\"exclude_from_gallery\":\"3159419\",\"lead_image_id\":null}","article_publish_time":"2025-02-10 07:29:23","push_article":0},{"cms_article_id":3792552,"np_article_id":1553225,"article_name":"Welcoming Year of the Snake with healthy Japanese dishes","article_title":"Welcoming Year of the Snake with healthy Japanese dishes","article_headline":"","article_subtitle":"","article_body":"<p>HEALTH-CONSCIOUS diners preferring quality natural ingredients can celebrate at Washoku Japanese Restaurant this Lunar New Year.<\/p>\r\r<p>With a focus on healthy ingredients, the restaurant has elevated its dishes, making them perfect for sharing with family and friends.<\/p>\r\r<p>Among premium ingredients chefs at Washoku have included in their yee sang are snow crab, shrimp, kurage (jellyfish), wakame (seaweed), scallops, ebiko (shrimp roe) and fresh salmon slices.<\/p>\r\r<p>The Japanese-style yee sang is served with Washoku\u2019s new yuzu dressing that brings a fresh and natural aroma reminiscent of Japanese cuisine.<\/p>\r\r<p>The Auspicious Yee Sang Platter, priced at RM138, serves five to six persons.<\/p>\r\r<p>The Chinese New Year Assorted Sashimi Platter offers a luxurious feast of sashimi presented in a nine-compartment box.<\/p>\r\r<p>It features fresh seafood such as salmon, maguro (tuna) and hokkigai (surf clam) paired with delightful Japanese-style appetisers.<\/p>\r\r<p>It is priced at RM128 and serves four people.<\/p>\r\r<p>The Chinese New Year Assorted Platter offers a sushi selection that includes salmon rolls, sushi rice balls, tamago kani rolls and refreshing salads.<\/p>\r\r<p>Beautifully presented and packed with flavour, this platter is priced at RM88 and serves four people.<\/p>\r\r<p><img alt=\"Washoku\u2019s Japanese-style yee sang is a harmony of flavours and textures.\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/10\/3159375.jpg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 400px; height: 711px;\" \/><\/p>\r\r<p>The yee sang and assorted platters are available until Feb 12 for dine-in and delivery.<\/p>\r\r<p>A one-day advance order is required.<\/p>\r\r<p>Those who order one yee sang and one assorted platter will be entitled to a 10% discount on both items.<\/p>\r\r<p>For reservations, WhatsApp Washoku\u2019s Bandar Kinrara store at 010-363 3523 or Washoku\u2019s Bandar Sunway outlet at 016-324 0980.<\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"\"],\"sponsored_flag\":[\"\"],\"offer_flag\":[\"\"],\"featured_article_flag\":[\"\"],\"primary_category\":[\"\"],\"other_keywords\":[\"Washoku, Japanese restaurant, Lunar New Year, yee sang, assorted platter, festive offering\"],\"external_link\":[\"\"],\"article_tags\":[\"\"],\"send_to_scmp\":[\"off\"],\"media_gallery_title\":[\"\"],\"media_gallery_flag\":[\"off\"],\"syncad_medrec_top\":[\"\"],\"syncad_megalead\":[\"\"],\"header\":[\"\"],\"stop_cxense_recommendation\":[\"\"],\"permalink\":[\"\"],\"origin\":[\"\"],\"agency\":[\"\"],\"review_max_rating\":[\"\"],\"review_rating\":[\"\"],\"review_summary\":[\"\"],\"review\":[\"\"],\"breaking_news_end_time\":[\"\"],\"breaking_news_start_time\":[\"\"],\"breaking_news\":[\"\"],\"branded\":[\"{\\\"is_branded\\\":\\\"0\\\"}\"],\"paywall_package_type\":[\"Complimentary\"],\"video_source\":[\"\"],\"keyword_tagging\":[\"\"],\"summary\":[\"HEALTH-CONSCIOUS diners preferring quality natural ingredients can celebrate at Washoku Japanese Restaurant this Lunar New Year.\"],\"columnist\":[],\"byline_email\":[\"\"],\"wide_image\":[\"off\"],\"wide_template\":[\"\"],\"lifestyle_categories\":[\"\"],\"byline_photo\":[\"\"],\"wide_story_template\":[\"\"],\"company_brand\":[\"\"],\"requester\":[\"\"],\"video_programme\":[\"\"],\"video_category\":[\"\"],\"is_video_programme\":[\"\"],\"video_programme_start_date\":[\"\"],\"video_programme_end_date\":[\"\"],\"is_klik_article\":[\"\"],\"klik_start_date\":[\"\"],\"klik_end_date\":[\"\"],\"is_topik\":[\"\"],\"topik_start_date\":[\"\"],\"topik_end_date\":[\"\"],\"caption\":[\"\"],\"fbia\":[\"\"],\"mstar_status\":[\"\"],\"footnote\":[\"\"],\"is_exclusive\":[\"off\"],\"drupal_json\":[\"{\\\"type\\\":null,\\\"properties\\\":{\\\"PUBLISHED\\\":0,\\\"PROMOTED\\\":0,\\\"STICKY\\\":0},\\\"fields\\\":[]}\"],\"wp_custom_json\":[\"{\\\"type\\\":\\\"\\\",\\\"fields\\\":[]}\"],\"is_branded_article\":[\"\"],\"branded_article_start_date\":[\"\"],\"branded_article_end_date\":[\"\"],\"majoriti_paywall_story_type\":[\"\"],\"cxense_tags\":[\"\"],\"superapp_keyword_tagging\":[\"\"],\"external_source\":[\"\"],\"page_number\":\"8\",\"initial_publication\":\"Metro Central\",\"date_created\":\"2025-02-10 07:30:46\",\"date_modified\":\"2025-02-10 07:30:46\",\"last_modified_user\":\"Sri jay\",\"section_color\":\"#0c42e6\",\"target_page\":\"8\",\"cxense_metatags\":null}","cms_type":"live","author_id":0,"section_id":39,"seo_meta_keywords":"Welcoming,Year,of,the,Snake,with,healthy,Japanese,dishes","seo_meta_description":"Welcoming Year of the Snake with healthy Japanese dishes","seo_meta_title":"Welcoming Year of the Snake with healthy Japanese dishes","publish_time":"2025-02-10 07:00:00","related_articles_ids":"","article_tags":"","sub_section_id":63,"visit_count":0,"sponsored_flag":0,"offer_flag":0,"featured_article_flag":0,"media_gallery_flag":0,"video_gallery_flag":0,"highlight_flag":0,"top_story_flag":0,"is_updated":0,"is_old_article":0,"old_article_id":0,"article_byline":"","ts":"2025-02-20 11:51:09","last_edited":"2025-02-10 07:30:46","alt_publish_time":"2025-02-10 07:30:47","image_path":"{\"image_path\":\"uploads\\\/images\\\/2025\\\/02\\\/10\\\/3159376.jpg\",\"cms_type\":\"live\",\"small_image\":\"\",\"is_updated\":\"0\",\"image_cropping\":\"{\\\"original_image\\\":{\\\"image_original_width\\\":1240,\\\"image_original_height\\\":1240,\\\"icd_image_type\\\":\\\"original_image\\\"}}\",\"is_copied\":\"0\",\"media_type\":\"0\",\"image_caption\":\"Festive+sushi+platter+includes+salmon+rolls%2C+sushi+rice+balls+and+tamago+kani+rolls.\",\"image_count\":3}","author_name":"","section_name":"Food","sub_section_name":"Food News","slide_show":0,"breaking_news":0,"visit_count_update_date":null,"old_cms_article_id":null,"permalink":"food\/food-news\/2025\/02\/10\/welcoming-year-of-the-snake-with-healthy-japanese-dishes","show_image_in_thumb":0,"a_custom_data":"{\"exclude_from_gallery\":null,\"lead_image_id\":null}","article_publish_time":"2025-02-10 07:30:47","push_article":0},{"cms_article_id":3791157,"np_article_id":1550794,"article_name":"dpabreakfastwine_LIVING_8pm","article_title":"What is a 'breakfast wine'? Sommeliers explain and tell us the best pairings","article_headline":"","article_subtitle":"You will look in vain for this categorisation on any wine label. 'Breakfast wine' is a term better known to industry insiders.","article_body":"<p>A good meal paired with the right wine is like icing on a cake. But would you start the day with wine? While some frown upon alcohol before 5 pm, others take a more relaxed view, especially when it comes to brunch.<\/p>\r\r<p>Wine, or 'Woi' as it is called in the central German state of Hesse, is a must with a hearty Hessian breakfast. There, famous hotels offer sparkling wines with the breakfast buffet or \u00e0 la carte dishes.<\/p>\r\r<p>This tradition is by no means a new phenomenon. And the Metropolitan Hotel in New York had breakfast wines on its menu as early as 1859. But which wines are suitable for a special kind of breakfast at home?<\/p>\r\r<p><strong>Joke name for certain wines<\/strong><\/p>\r\r<p>\"I use the term \u2018breakfast wine\u2019 - usually jokingly - for particularly fine wines, often with a sweet residue,\" says Mark Barth, a representative of the Wein- und Sektgut Barth in Eltville-Hattenheim, and immediately thinks of a Kabinett.<\/p>\r\r<p>But Barth's first choice would clearly be a sparkling wine: \"A high-quality sparkling wine made using the traditional method. The carbon dioxide in sparkling wine is said to have an invigorating effect. In the morning, if you are tired, it can really boost your circulation.\"<\/p>\r\r<p>His family winery loves the tradition of breakfast with sparkling wine, which dates back to a time when weekend breakfasts were becoming festive occasions and brunch was in vogue. A quality sparkling wine is a must - albeit a very dry one, Barth says, adding: \"I recommend a Brut sparkling wine, which is particularly balanced and harmonious.\"<\/p>\r\r<p>A Pinot Blanc Brut, for instance, made from the Pinot Blanc grape, is perfect for breakfast. Delicate, with fine fruit and a slightly softer acidity, it goes well with many sweet and savoury breakfast dishes.<\/p>\r\r<p><img alt=\"Mid-morning antipasti work great with a Riesling Kabinett. Its fruity sweetness and low alcohol content go perfectly with it. \u2014 Photo: Christin Klose\/dpa\" src=\"https:\/\/apicms.thestar.com.my\/uploads\/images\/2025\/02\/06\/3153943.jpeg\" onerror=\"this.src='https:\/\/cdn.thestar.com.my\/Themes\/img\/tsol-default-image2023.png'\" style=\"width: 600px; height: 400px;\" \/><\/p>\r\r<p><strong>Adds zing to porridge<\/strong><\/p>\r\r<p>A light, acidic 9.5% Riesling Kabinett gives a crispy amaranth quinoa porridge a \"lovely freshness,\" says Hendrik Thoma, host of a wine podcast and a master sommelier.<\/p>\r\r<p>Another of his favourites is a Pinot Noir Champagne with eggs Benedict or poached eggs with salmon and hollandaise sauce. After each mouthful of the creamy hollandaise sauce and salmon, the champagne \"clears the palate\". \"You eat even more when you have the champagne on your tongue in between,\" he points out.<\/p>\r\r<p>A breakfast wine should be fresh and stimulating, says Patrick Jacklin of the Weingut Heitlinger in \u00d6stringen-Tiefenbach: \"A wine that doesn't make you tired is fun,\" says the southern German winemaker.<\/p>\r\r<p>A Riesling Kabinett with a vibrant, acidic note or a fresh Auxerrois with an exciting fruity flavour come to mind. Burgundy's Pinot Meunier can also prove an exciting sparkling wine, or even a chilled red wine, if it has the right balance of fruit, acidity and tension.<\/p>\r\r<p>The grape variety is secondary, especially in the morning. More important is the feeling you get from the wine as few restaurants have sommeliers on hand in the morning to make expert recommendations. \"Thus, it is all the more important to match the wine to your mood, not to the flavour of your omelette,\" says Jacklin.<\/p>\r\r<p><strong>Kabbinett wine always a good match<\/strong><\/p>\r\r<p>Asked about breakfast wines, Shahzad Talukder, Vice President of the Sommeliers Union and head sommelier at the Bayerischer Hof hotel in Munich, prefers a Riesling Kabinett. \"It's perfect for breakfast and ideally from the Mosel. If the Mosel Rieslings are too salty and mineral, switch to a Rheingau Kabinett,\" he advises.<\/p>\r\r<p>A nice fruity, sweet note and low alcohol make a Kabinett the ideal breakfast wine. You can have a second glass without getting tipsy,\" says Talukder. A Kabinett wine will always work, \"no matter what someone's breakfast habits are - sweet or savoury, cold or warm.\"<\/p>\r\r<p>Champagne, on the other hand, is more sophisticated. This connoisseur recommends a slightly fruitier style for breakfast. If a very dry Brut Nature is an excellent aperitif in the evening, a semi-dry Demi-Sec can shine at breakfast: \"Who needs their creamy, buttery French croissant with a coffee when you can have a fruity champagne?\" \u2014 dpa<\/p>","article_custom_fields":"{\"\":[\"\"],\"seo_meta_keywords\":[\"\"],\"seo_meta_description\":[\"\"],\"seo_meta_title\":[\"What is a 'breakfast wine'? 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Sommeliers explain and tell us the best pairings","seo_meta_title":"What is a 'breakfast wine'? 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