Seoul is adept at balancing the old and new, which will power

the imaginations of guests who visit.

For look at traditional Seoul, there is no other place that

captures the charm of an old traditional Korean Village than the Bukchon Traditional Village. With 600 years of Korean history, the area is also known as the centre for Korea’s heritage, arts and culture. Many traditional trades can be found here, such as at the Haneul Mulbit Workshop where fabrics are still dyed the traditional way using natural colours and an embroidery museum. Or simply wander into the alleyway to look at traditional door knobs and decorative outer walls to really More cultural immersions can be found in places such as the local markets. At Noryangjin Fish Market, one of Korea’s largest that dates back to 1927, the seafood auction still continues in the early hours of the morning. It’s lively, chaotic, and you can local chefs and restarauteurs at work competing to get the best catch. Once the action is over, you can visit the various

vendors andybargain your way through the best seafood

because.upstairs from the wet area is an entire floor dedicated to restaurants that cook your purchase fresh for you. Many of these eateries are Muslim-friendly but when in doubt, get your Seafood steamed for the freshest taste and you’ll never go wrong. For advice 6n Muslimsfriendly tours to Seoul and other

cities, contaét Sinar Tour at +673 241-8888.

Explore the Asian markets for fresh aromatics and spices that give unique spark to many Asian dishes.

ABDULLAH OO! With the concept of farm to table and tough and requires-a sharp knife to embracing traditional foods, Asian slice. When shopping, look for one cuisine captures the zeitgeist of today’s with firm skin and pinkish root. gastronomical scene. Each cuisine is Alittle goes long way. not just distinctive through its flavour profile, but the clever use of local herbs LEMONGRASS. that give every dish that added edge. Sometimes known as citronella grass, this

stalky plant’s white bulbous part is where the flavor is most concentrated. There Thai sweet basil is the spicier cousin are several ways to use it. The lower stalk of the Mediterranean basil. It has can be bruised with the back of knife distinctively sweet anise flavourand is or pestle, or the stalks can be sliced used abundantly in Thai, Vietnamese thinly and added into salads and soups. and Loatian cuisine to spice up stir- This herb is essential to Thai, Vietnamese, as garnish for soups. The leaves are Bruneian and Singaporean Nyonya generally thrown whole or, for the most cooking. Cooks use lemongrass to add flavour, torn to release its oils. lemony flavour and lighten meat-heavy

and /or oily dishes. The stalks also make GALANGAL fragrant skewers for satays and kebabs.

Sometimes referred to as Siamese Ginger, this piquant spice is very hard KEMIRECCANDLE) NUTS and woody and has larger roots than Kemiri nuts are used widely in Indonesian its ginger cousin. The galangal also has Padang Cuisine, as well as Nyonya cooking sharp, almost pine-like flavour and is in Malaysia and Singapore. The nuts are commonly used to flavour Thai curries crushed and grounded and added into and soups. In Malaysian and Indonesian pastes to thicken sauces and bring cuisine, the galangal is used extensively rich nutty flavour to stews. They are also. in rendang dishes, adding an earthy note known as Candle Nuts because their high to the heavily spiced dish. In Cambodia oil content can burn like candle. Kemiri it plays major role in the herb paste nuts can turn rancid in few months and known as kroeung. Galangal is naturally are best stored ina freezer or refrigerator.

Source: MUHIBAH, the Royal Brunei Airlines in-flight magazine, 2017 Nov-Dec, pages 21-27. Text recovered from the scanned page by OCR and lightly corrected; spelling may differ from the printed edition.