These fragrant leaves are used in Southeast Asian Cuisine the same way bay leaves are used in Western cooking to infuse dish and heighten its flavour profile. Cooks prefer to tear the leaves naturally to release the fragrant oils rather than cutting it with scissors or knife. The aroma that is released add distinctive citrus scent to soups and curries. Caution when using kaffir lime leaves in any cooking. Throw them in only towards the end. Cooking them too long may
turn your dish bitter.
The long-stemmed bud of the ginger flower, with its blush pinky-red petals, looks good enough as an ornamental piece. But cut into its waxy petal and the bud will release an aromatic fragrance
with hint of peppery notes. Shred its buds into thin slices to use in salads and sauces. It is
indispensable in Nyonya cuisine in Malaysia and Singapore, especially in dishes such as assam laksa or any assam pedas.
With rich spicy flavour, these sticks can be used in sweet or savory dishes and drinks.
The everyday cinnamon stick you might get at the market is actually the bark of the cassia tree. True cinnamon is really thin bark that looks like rolled-up cigar. Either way, the spice and aroma is unmistakenly sweet-and-spicey. In Vietnamese and Cambodian cuisine, it is used generously to spice up soups and broths. Elsewhere, cinnamon sticks are used as aromatics to flavour curries and sauces. Cinnamon powder is popular in Chinese cooking, common to Singapore and Malaysia.
The flower buds of the clove tree, cloves are quite aromatic. Its sweet penetrating aroma has distinctive flavour and is used in sweet
and savoury dishes. Many food recipes that include cloves also include spices such as cinnamon, nutmeg, allspice, star
anise or aromatics for trick is to stick onion to enliven
peppercorns that also make up the curry dish. An Asian cooking three or four cloves into an good stock.
This knobbly rhizome has thin, pale yellow skin and aromatic, juicy and slightly fibrous flesh. Young ginger has more pungent flavour and smoother skin. Peel the skin away and use grated or sliced, or chopped in stirfries, stews, soups, curries and curry pastes.
More fragrant than anise seed, the star anise is easily identified through its star shaped and woody feel. Star anise is part of the Chinese five spice mix. In Chinese and Vietnamese cuisine, star anise is used to flavour broths and braised meats. In Bruneian, Malaysian,
Singaporean and Indonesian cuisine, star
anise is used in curries and stews.
Royal Brunei flies to Thailand, Vietnam, Malaysia, Singapore, Indonesia and China.
All the world’s really GRACE OO! POP-UP GLOBE Imagine seeing Shakespeare’s plays in the environment in which they were crafted for. This was the vision New Zealand-born and Shakespearean scholar Dr Miles Gregory had upon looking at his daughter’s picture pop-up book one day that ultimately gave birth
to an anatomically correct full-scale model of the second Globe Theatre.
Following hot on the heels of its initial sell-out success in Auckland, New Zealand, Pop-up Globe and its team of artists are now in Melbourne until 12 November to give audiences the feel and magic of an authentic Shakespearean play.
stage in Melbourne. spectacular space itself, together with the power of incredible work, means attending plays at Pop-up Globe is totally different from anything you’ve seen before. “This isn’t dusty Shakespeare. This is now. Alive. Like party,” adds Gregory.
The first Globe stood for 14 years until disastrous fire demolished it in 1613.
ail Much Ado About Nothing. As You Like It
Dr Gregory, having added Pop-up Globe founder and Artistic Director titles to his cap says, he believes Shakespeare’s work performed in the space it is written for is completely unique and transformative experience.
“Our audiences are blown away by the immersive experience of seeing Shakespeare performed in the space for which it was written. The relationship between actor and audience, the
VEMBER DECEMBER 2017. 31
The second Globe was rebuilt on the same foundationsby Shakespeare and his company modifying the original first.Glgbe to create what became one of the most famous theatres in history. Pop-up Glob storey, 16-sided, 900-person capacity theatre. It unites cutting-edge scaffold technology with 400-year-old design to transport audiences back in time. No matter where they sit or stand in the theatre, audience members are never more than 15 metres from the heart of the action on stage.
Sometimes even find themselves Henry Armour. in the play.
The audacious project was originally planned as one-off in Auckland to celebrate the 400th anniversary of Shakespeare’s death in 2016. Created entirelysfrom scratch by an international company and cast in less than 18 months, Pop-up Globe took the city by stormwelcoming more than 100,000 attendances in season extended twice by popular demand. In Melbourne,the Pop-up Globe theatre was constructed in the newly-launched Shakespeare Gardens adjacent the Sidney Myer Music Bowl. Built over period of six weeks, it features all the spectacular theatrical trickery
Source: MUHIBAH, the Royal Brunei Airlines in-flight magazine, 2017 Nov-Dec, pages 28-34. Text recovered from the scanned page by OCR and lightly corrected; spelling may differ from the printed edition.
