Food Notes

Some food notes and the latest in foodtech.

Herbs
  • West: Popular herbs are basil, marjoram, oregano, sage, rosemary and thyme. You can get a mix of all these from a McCormick shaker. Sprinkle on instant ramen for some extra goodness and taste.
  • East: Indian herbs are usually ground to spices and mixed into masala or curry powder, common ingredients are coriander, cumin, fennel, turmeric and chillies. For Chinese cuisine, three herbs to add depth to soups are red dates, longan and wolfberries.
  • Fresh: Fresh herbs like coriander leaves, mint, chives, shallots and red chillies are popular in South East Asia. These are added to dishes for extra colour, aroma and oomph (some of these short shelf life herbs are no longer as much used).

Fried Rice
  • There are many variants to fried rice, but in general, it refers to the CN version of the dish. Originally meant to be an upcycling of leftover rice, it was lightly fried, flavoured and accessorised.
  • Contemporary versions, from street food to upmarket offerings, are heavily fried and smoky (wok hei). As in many modern iterations of old school food, accessories dominate, for example in premium versions, the adding of seafood, XO sauce etc.
  • Jamie Oliver's version is closer to old school being a quick home whip-up. A sprinkle of water during frying is legit if the rice is too dry (eg after being in the fridge overnight). Give it a try, the proof of the pudding is in the eating (tip: use regular tofu, not silken ones).

FoodTech Startups
  • SmartSweets - Candy with fibre, natural flavour & colour
  • Gold&Green - Protein from oats (vs dhal and soya in the East)
  • Vurger - Crispy veggie chicken burger
  • BlakBear - High tech version of expiry dates
  • ReNature - Agroforestry: add forests to farms
  • Peas&Love - Rent plots of urban farm for €38 per month
  • NuCane - Healthier sugar that is milled not refined