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What you need to know about Basque burnt cheesecake

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One of the hottest trends in the world of baking nowadays is none other than the Basque burnt cheesecake.

How much do you know about this addictive, creamy, delightful piece of dessert?

Here’s what you should know about Basque burnt cheesecake:

What you need to know about Basque burnt cheesecake
Do not be scared of its burnt look! Credit: Pixabay.

1.Its birth place

This trendy cheesecake was born in a restaurant called La Vina in Spain’s San Sebastian.

The owner, Santiago Rivera revealed in an interview with a Catalan newspaper, La Vanguardia, that he created it after combining ideas from various cookbooks.

He invented it sometime in 1990. Since then, their ‘cream cheese cake’ (the name they call it) was ranked as one of the best cheesecakes in Spain.

This cheesecake is nothing like the others, though. First of all, it has no crust and so it literally looks like it is singed, or burnt..

For those who haven’t tried it: If you imagine the ‘burnt’ part to taste bitter, you would be pleasantly surprised. The burnt parts are actually where the cheesecake has caramelised, making these parts actually sweet.

Meanwhile, the inside of the cake is a whole other story. The texture is almost custard-like, all soft and creamy.

The light yellow shade inside is a complete contrast to the blackened outside of the cheesecake.

2.The original ingredients

Food critic Matt Preston in his book Cook Book: 187 Recipes That Will Make You Incredibly Popular wrote that Santiago gave him the recipe.

However, he admitted that he could never ‘get close to the ethereal brilliance of his original’.

Preston used 600g cream cheese, 4 large eggs, 300ml double cream, 260g sugar and 3/4 tablespoon floor.

Another alleged original recipe of La Vina’s Basque burnt cheesecake is published by San Sebastian tourism website.

The ingredients are 1kg cream cheese, 7 eggs, 400g sugar, 1 1/2 tablespoons flour and 500ml cream.

Check out the steps here.

Hence, the original basic ingredients are cream cheese, eggs, sugar, heavy cream and flour.

Nowadays, there are many different recipes to make the cake. Some even use only egg yolks only and kosher salt instead of flour.

There are even different flavours of Basque burnt cheesecake such as matcha and nutella.

3.Some of the tricks in making basque burnt cheesecake

As some claimed it was one of the hardest cakes to make, there are many tips and tricks that can be found online.

The inside part of the cake is supposed to be soft and almost gooey but many of the burnt cheesecakes that are being sold out there there is too firm.

What you need to know about Basque burnt cheesecake
Dont you think this basque burnt cheesecake is not burnt enough?

Dining magazine Food and Wine for example pointed out that you should not overmix the batter to achieve that particular texture. In addition to that, use heavy whipping cream with at least 40 per cent fat content and do resist the urge to open the oven while it is baking.

Meanwhile, the Los Angeles Times stressed to use a food processor for the batter.

As for the cream cheese, use Philadelphia cream cheese.

And again, do not open the oven until the timer goes off. However, do remember to keep an eye on your cake.

If the top starts to turn black all over, turn the heat down because the oven is too hot. But if the top isn’t browning, turn the heat up. You can open your oven at 30 minutes.

Do not serve the cake right away or else the inside will not be set. Let it rest for at least four hours. Once refrigerated, let the cake come back to room temperature before slicing the cake.

Although this cake defiles the number one rule of baking which is ‘Do not burn!’, it does not make it any less easier to make.

Read more about another trendy dessert, the Japanese souffle pancake here:

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#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

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Looking back at the historical applications of embroidery, this form of needlework was often seen as a mark of wealth and status.

For example during 18th century England, embroidery was a way for women to convey rank and social standing.

It was also a sign of high social status during the 17th century in cities such as Damascus, Cairo and Istanbul.

However, when machine embroidery and its mass production started to become famous, the need and skill of hand embroidery became rare.

Thanks to visual media such as Pinterest and Instagram, there is a brand new interest in hand embroidery

These contemporary embroidery artists have given this art once a breath of fresh air by allowing the younger generation to appreciate this particular art form.

Embroidery is no longer just a pastime for grandmothers to kill time between chores.

One of these young embroidery artist is 23-year-old Judith Liow Su Mie.

She is the brain and hands behind Olumis Thread, an Instagram account showcasing embroidery work and offering customised services.

This Sandakan-based embroiderer turns human portraits into embroidery, giving people a fresh and unique way to preserve their memories.

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread
Let Olumis Thread helps you to preserve your graduation memories.

She is also an inspiring example of how young people nowadays creating their own paths when there is no opportunity available for them.

Recently, KajoMag had the opportunity to ask Liow a few questions about her work on Olumis Thread.

KajoMag: How and when did you learn embroidery?

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: I started sewing since I was 13 through cross stitch. After that, I continued my studies in fashion design at a vocational college.

From there, I learned the basic ways of sewing embroidery like french knots, backstitch, bullion and so on.

Unfortunately, I had to drop out of school and go back to normal schooling until after SPM.

I stopped sewing embroidery until I decided to continue my study in fashion design again.

Throughout my journey as a fashion design student,I learned basic sewing embroidery again.

However, I didn’t think of being an embroidery artist at that time until I graduated and returned to my hometown.

It was difficult for me to find a job in fashion here in my hometown, Sandakan.

This made me decide to start my career as an embroiderer so I started sewing full time since November 2019 to this day.

KajoMag: How would you describe your embroidery style?

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: My style of embroidery is more to design texture. I’m more interested in making embroidery that involves texture so I use french knot technique.

However, I also want to make my designs different from other embroiderers.

I was thinking besides using my skills in Photoshop and editing, I want to try out in portrait embroidery.

At the same time, I didn’t want my portrait embroidery to be ’empty’. So, I added a little floral design to it to make it look more attractive and unique.

Besides that, I make sure that none of my clients will have the same flower designs. Hence, my every creation is specifically designed to each client.

KajoMag: Walk us through the process of making a commissioned work from a client? How long does it take you to finish one project on, let’s say, a 23cm hoop?

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: I will first edit the pictures that the client wants me to sew.

When they are happy with my edited picture, I will ask them what type of frame and design decoration they want.

This is also subject to availability of the frame or threads. For the design decoration, the majority of my clients gave me permission to use my own design.

However, there are clients who provide their own designs that they like.

If they want to follow my design, I will do a review first before making a mock-up for their reference.

After they agree, I will provide a price as well as the payment process. I start sketching on the fabric only after the client makes the payment.

To start, I will trace the portrait I edited on the fabric and begin sewing the outline.

Usually, it takes me 150 hours to make a 23cm diameter hoop. If the design is complicated, it will take a little longer.

KajoMag: Tell us about your most favourite embroidery work you have done for a client so far?

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: My most favorite embroidery work is of course the portrait embroidery.

This is because the different combinations of textures make me feel excited to get the work done. Even though, editing client photos is one of the challenges I face because each of their pictures is different in terms of light and the picture they provide.

KajoMag: Are there any embroidery artists you look up to in particular?

Liow: Yes. I’m interested in Shimunia who does scenery embroidery. Her work is amazing with different textures by using very striking colours.

I also look for Charles Henry’s Instagram because of his very inspiring works. The portrait embroidery that I made today was inspired by him.

KajoMag: Do you have any dream embroidery project you want to do in the future?

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: Yes. I would like to have workshops for children between the ages of 6 and older who do not have enough money to learn sewing especially in the rural areas.

But before that happens, I plan on doing workshops in a few different places to further my brand and recruit some people to help me reach my goals.

KajoMag: Any advice for those who want to earn income through embroidery? 

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Liow: It is not easy to make money from doing embroidery business, but at the same time it is not hard to do it. Try to find your own style and identity. Yes, it does take years to achieve your goals and it is okay if your sewing is not perfect as a beginner. Keep practicing and you’ll get there one day.

#KajoAsks: Turning memories into embroidery portraits with Olumis Thread

Follow Liow on her Instagram Olumis Thread and Facebook Junni-lynne.
Check out other stories for KajoAsks here.

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Breaking down the different ingredients of a Malaysian nasi lemak

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Malaysians can get defensive when comes to their food. When a foreigner mocks Malaysian food, Malaysians react as if their parents were insulted.

An example is when a British journalist tweeted on Jan 15, 2020 about the nasi lemak served to her on a British Airways flight.

Along with a vomiting emoji, Katie Morley tweeted, “Chicken curry served with anaemic boiled egg, topped with smelly, slimey anchovies. ANCHOVIES. I quite like plane food usually, and this was a 0/10.”

While some Malaysians condemned her harshly over her tweet, some suggested she try the real Nasi Lemak.

Morley then gave the real deal a try at a restaurant in central London. She later tweeted thanking Malaysians who suggested her to try the real nasi lemak. She stated, “You are right, it’s delicious!”

Who doesn’t love this rice cooked in coconut milk with pandan leaf and served with sambal, anchovies, cucumber and various side dishes?

Historian Ahmad Najib Ariffin – who is also the founder of Nusantara Academy of Development, Geocultures & Ethnolinguistics – gave an insight to the history of nasi lemak.

He told the Star in 2014 that nasi lemak seemed to come from the west coast of peninsular Malaysia.

“The east coast, which is the most culturally conservative part of the country, has its own signature traditional rice dishes with prominent, distinct fish flavours such as nasi dagang and nasi kerabu.

“Farmers needed a hearty meal in the morning, so eating nasi lemak kept them full because you have all have the food groups covered – carbohydrates from the rice, oils from the sambal and protein from the anchovies.”

Here at KajoMag, look into the different components that make up a traditional Malaysian nasi lemak:

Breaking down the different ingredients of a Malaysian nasi lemak
A Malaysian nasi lemak with rendang.

1.The rice

Did you know that rice cooked in coconut milk is actually common in Indonesia? Nasi uduk, nasi gurih and nasi liwet are all Indonesian dishes comprise of rice cooked in coconut milk.

However for nasi lemak, the taste is more fragrant because of the Pandan leaves.

The rice can be cooked with fresh or canned coconut milk.

Other spices used in the rice are ginger and lemon grass to enhance its fragrance.

There is a folklore behind how coconut milk was added into the rice. Long time ago, there was a widow Mak Kuntum and her daughter, Seri.

While cooking a pot of rice, Seri accidentally spilled coconut milk into it. Mak Kuntum returned home, smelling the fragrant rice, asking her daughter what it was. To this, Seri replied, “Nasi le, mak! (It is rice, Mum!).

The earliest mention of nasi lemak can be found in The Circumstances of Malay Life, written by Sir Richard Olaf Winstedt.

He did not state nasi lemak directly but rather explained how the Malay people during the early 1900s cooked their rice.

Winstedt wrote, “To an epicure well cooked rice is the alpha, just as well-spiced condiments are the omega, of good curry. Unfortunately for European taste, at marriages and festivals the Malay cook will try to improve on perfection. He will boil the rice along with such spices as carraway seeds, cloves, mace, nutmeg and ginger and garlic, in dripping or coconut oil, or he will boil it in coconut milk instead of water, or he will gild the lily with turmeric, using glutinous rice.”

2.The sambal

A sambal is basically a sauce or paste made from chilli pepper with other secondary ingredients.

The secondary ingredients usually comprise of shrimp paste, garlic, ginger, shallot, palm sugar, lime juice, scallion and tamarind pulp.

There are so many types of sambal out there.

When it comes to nasi lemak, the sambal is the one which seals the deal when deciding if it is a good nasi lemak.

The key to making perfect sambal for nasi lemak is to stir-fry it after crushing or blending the ingredients together.

As for its basic ingredients, those commonly used are garlic, shallots, white onion, dried chilli, red chilli salt and sugar to taste as well as cooking oil.

There are many tips and tricks to make a good sambal. If the blended the ingredients are too dry, add a little oil into the mixture.

If you stir-fry the blended ingredients in a hot wok, it tends to splatter oil while frying.

One trick is to a sprinkle a bit of salt in the hot oil when it starts to bubble. It will help absorb moisture and prevent splashing.

If you are using crushed anchovies in your sambal, do not blend the anchovies with the rest of ingredients. Fry the blended anchovies first before putting in the other mixture. This tip can also prevent the oil from splashing.

Some Chinese are famous for making their own sambal. Theirs are usually less spicy and combined with minced pork as an additional ingredient.

3.The cucumber slices

The basic vegetable to compliment a Malaysian nasi lemak is the cucumber slices. However, sometimes we do see nasi lemak which comes with other vegetable such as kangkung.

A fresh, crunchy cucumber is always good addition to the dish while stale cucumber slices are always a major turn off for nasi lemak.

4.The small anchovies

If Morley’s claim was true, it was sacrilege for British Airways to be serving smelly and slimey anchovies.

The real Nasi Lemak anchovies should be crunchy.

These small anchovies give extra texture and saltiness to the whole dish.

5.The roasted peanuts

Speaking of crunchiness, here is another ingredient which adds extra texture to the whole dish, the roasted peanuts.

Together with the fried anchovies, there should be roasted peanuts, making it immediately recognisable as a nasi lemak dish.

6.The eggs

Malaysian nasi lemak commonly uses a hard boiled egg as part of the dish. If the nasi lemak is selling at a cheaper price, then the hard boiled egg is cut into half or even a quarter.

Sometimes, it is also served with a fried egg.

Regardless, the egg is an essential source of protein for the dish.

7.The extra dish

Now comes the fun part, the extra dish. There are endless possibilities when comes to the extra dishes for a nasi lemak.

The common ones are, of course, rendang, curry and fried chicken. The curry can be chicken curry, fish curry or lamb curry.

Although nasi lemak is a dish of Malay origin, other races have added their own twist and made it as their own. For example, a non-halal nasi lemak is served with pork which is either served as barbecued or fried.

Breaking down the different ingredients of a Malaysian nasi lemak
A Malaysian Nasi Lemak with cripy pork slices.

If you cannot have enough of sambal, there are plenty of dishes cooked in sambal and served with a nasi lemak. This include sambal sotong (squid) and sambal udang (prawn).

With this extra dish of protein, nasi lemak has come a long way from being a comfort food for farmers.

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KajoTries: Nigella Lawson’s Chocolate Chip Cookies

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This time we tried making Nigella Lawson’s chocolate chip cookies.

KajoTries: Nigella Lawson’s Chocolate Chip Cookies
Nigella Lawson’s chocolate chip cookies
The history of the chocolate chip cookie

An American chef Ruth Graves Wakefield (1903-1977) is best known as the inventor of Toll House cookies, the first chocolate chip cookie together with Sue Brides.

She invented it around 1938. She added chopped up bits from a semi-sweet chocolate bar into a cookie.

Most reports stated that the invention was an accident and that Wakefield expected the chocolate chunks to melt.

However, Wakefield clarified that she deliberately invented the cookie. She said, “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it but I was trying to give them something different.”

Wakefield used a Nestle chocolate bar for the cookie. When she gave Nestle the recipe for her cookies, in return the food company gave her a lifetime supply of chocolate.

The nationwide craze for the chocolate chip cookie started during World War II (WWII). Soldiers who were writing home asking their families to send them some Toll House cookies.

Soon, Wakefield was bombarded with letters from around the world asking for her recipe.

From there, the craze for chocolate chip cookies even spread to the United Kingdom.

The original chocolate chip cookie recipe

Sue Brides’ daughter shared the original chip cookie recipe in 2017. It comprises of these ingredients:

​1 1⁄2 cups (350 mL) shortening
​1 1⁄8 cups (265 mL) sugar
​1 1⁄8 cups (265 mL) brown sugar
3 eggs
​1 1⁄2 teaspoon (7.5 g) salt
​3 1⁄8 cups (750 mL) of flour
​1 1⁄2 teaspoon (7.5 g) hot water
​1 1⁄2 teaspoon (7.5 g) baking soda
​1 1⁄2 teaspoon (7.5 g) vanilla
chocolate chips

Besides this, other variation of the recipe may add additional ingredients such as nuts or oatmeal. Moreover, vegans often substitute the ingredients using vegan chocolate chips, vegan margarine and so on.

KajoMag tried out Nigella Lawson’s chocolate chip cookie recipe
KajoTries: Nigella Lawson’s Chocolate Chip Cookies
Preparing the ingredients.

On her website, celebrity chef Nigella Lawson shared “It seems strange that I’ve managed to write seven books without one plain chocolate chop cookie (by which I mean a plain cookie with chocolate chips in it).

“For here’s the thing: you’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter. It’s not. It’s never difficult to make, just difficult to get right. I may be picky, but to my mind, or my mouth, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too.”

After giving the recipe a try, it amazingly turned out the way Lawson describes it.

It was a bit tender, fudgy and chewy but a little bit crisp on the edges.

Would we change anything from her recipe in the future? Maybe a little bit. Instead of using a semi-sweet chocolate chips, we would replace them with dark chocolate chips. This would give a slight bitterness to it which is more to our liking.

KajoTries: Nigella Lawson’s Chocolate Chip Cookies
Fresh from the oven.

Click here for Nigella Lawson’s chocolate chip cookies.

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KajoTries: How to make an easy, egg-less banana cake

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Did you know there was a difference between banana cake and banana bread? Compared to the dense banana bread, banana cake has a lighter texture.

Besides bananas being the main ingredient, other typical ingredients in a banana cake are flour, sugar, eggs, baking soda and butter. Some people prefer to use margarine or cooking oil to replace butter.

The most common way to prepare it is by baking. However, you can find steamed banana cake in Chinese, Malaysian, Indonesian and Vietnamese cuisine.

KajoTries: How to make an easy, egg-less banana cake
You can easily mash the banana using a fork.

How to make an easy, egg-less banana cake only using five ingredients

KajoTries: How to make an easy, egg-less banana cake
A simple egg-less banana cake.

If you are looking for an easy-to-make, no fuss recipe for a banana cake, look no further than this.

Shared anonymously by a user on Facebook, this recipe only uses five ingredients.

Moreover, it does not even need butter or egg.

The ingredients are two cups of flour, two cups of mashed bananas, one cup of white sugar, one cup of cooking oil and two teaspoons of soda bicarbonate.

The instructions are easy-peasy too; just whisk everything together in a bowl. Pour it into a baking tray and then bake it in the oven at 170oc for 45 minutes.

You can also steam it for the same period of time.

KajoTries: How to make an easy, egg-less banana cake
Just combine all ingredients in a bowl and whisk it.

KajoMag’s review of this egg-less banana cake recipe

This recipe had been tried and tested by KajoMag and our thoughts? It turned out delicious, sweet, and above all, moist.

We baked it for 45 minutes but the skewer did not come out clean when we poked it right in the center of the cake. So, we left it for another 10 minutes in the oven and increased the temperature to 180oc.

The recipe originally stated it can be topped or garnished with sliced bananas but we were too eager to try what we baked for that extra step.

If we were to make this egg-less banana cake again using the same recipe, we would tweak it a bit, more out of personal preference.

The first thing we would add is some nuts like walnuts or macadamias to add some nutty flavour and different texture into the cake.

Another thing would be to reduce the amount of sugar. For the sweet tooths out there, this recipe has a decent amount of sweetness. Just for the sake of keeping our sugar levels in check, reducing the amount of sugar to one cup or one and a half cup might not be a bad idea.

Some banana cake enthusiasts might be particular on what type of banana to use for their cake. Honestly, we could not differentiate between the variation of bananas so we just threw in fruit we knew with full assurance, were bananas.

Here is the full recipe for the easy, egg-less banana cake:

KajoTries: How to make an easy, egg-less banana cake
This recipe makes a sweet and moist banana cake.

Ingredients:
2 cups of flour
2 cups of mashed bananas
1 cup of white sugar
1 cup of cooking oil
2 teaspoons of soda bicarbonate

Instruction:

Combine all ingredients into a bowl and mix it using a mixer. Pour the batter into a baking tray then bake it in 170oc oven for 45 minutes. You can also steam it for at least 45 minutes or until the skewer comes out clean after inserting it into the center of the cake.

Have you tried this egg-less banana cake recipe? Let us know in the comment box. What type of banana do you think is best used in banana cakes? Leave a comment!

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The origin stories behind 20 cocktails and how to make them

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Raise your glass if you are a fan of cocktails. What makes this alcoholic mixed drink interesting is that there are endless possibilities of making a new cocktail recipe.

There are various combinations of one spirits or more with other ingredients such as syrup, juice or cream.

Do you know that there are official recipes for cocktails? International Bartenders Association (IBA) sanctions a list of official cocktails with official recipes which go along with them.

These cocktails are then selected by the IBA for use in the annual World Cocktail Competition in bartending.

The origin stories behind 20 cocktails and how to make them
Cocktails are always a good choice if you are looking into diversifying your alcohol consumption.

Here, KajoMag has compiled 20 cocktails along with their origin stories and recipes:

1.Pina Colada

The origin stories behind 20 cocktails and how to make them

Like most origin stories behind the cocktails on this list, there are several versions of how Pina Colada came about.

The earliest known stories trace back to the 19th century. To boost his crew’s morale, Puerto Rican pirate Roberto Cofresi allegedly gave them a cocktail containing coconut, pineapple and white rum.

This cocktail would later became the famous pina colada. However, this version is often being disputed.

Another version stated that the Caribe Hilton Hotel’s bartender Ramon Maerrero created the drink in 1954.

Meanwhile, a Puerto Rican restaurant claimed that the drink was invented by Spanish bartender Don Ramon Portas Mingot in 1963.

Regardless, Puerto Rico proclaimed Pina Colada as its official drink in 1978.

Served: Frozen
Standard Garnish: Pineapple slice and/or maraschino cherrt
Standard Drinkware: Poco Grande glass
IBA Specified Ingredients: 3 cl white rum, 9 cl pineapple juice, 3 cl cream of coconut
Preparation: The first step is to blend all the ingredients with ice in an electric blender. Then, pour into a large goblet and serve with straw.

2.Tequila Sunrise

The origin stories behind 20 cocktails and how to make them

The original version of Tequila Sunrise comprised of tequila, creme de casssis, lime juice and soda water. It was first served at the Arizona Biltmore Hotel in the 1930s or 1940s.

As years passed, the popular version of Tequila Sunrise came along from Sausalito, California in the early 1970s. This version now containstequila, orange juice and grenadine.

When it is served, the cocktail’s gradation colour looks like sunrise, hence the name ‘Tequila Sunrise’.

Served: One the rocks
Standard Garnish: On the rocks
Standard Drinkware: Collins glass
IBA Specified Ingredients: 4.5 cl tequila, 9 cl orange juice, 1.5 cl grenadine syrup
Preparation: Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink into the grenadine. In order to create the sunrise effect, stir the cocktails gently. Finally, garnish and serve.

3.Mai Tai

The origin stories behind 20 cocktails and how to make them

There are three men who claimed to have invented Mai Tai. Victor J. Bergeron claimed he invented it at his restaurant Trader Vic’s in California in 1944.

However, Trader Vic’s forerunner Donn Beach claimed to invent it first in 1933.

Meanwhile, another colleague of Donn Beach said the drink was based on his Q.B Cooler cocktail.

As for the name, it was allegedly taken from the Tahitian word maita’I meaning good or excellence.

Served: On the rocks
Standard Garnish: Spearmint leaves and lime shell
Standard drinkware: Old Fashioned Glass
IBA specified ingredients: 4 cl white rum, 2 cl dark rum, 1.5 cl orange curacao, 1.5 ck orgeat syrup, 1 cl fresh lime juice. Preparation: Shake all ingredients with ice. Secondly, strain the drink into glass. Garnish and serve with straw.

4.Cosmopolitan

The origin stories behind 20 cocktails and how to make them

There are so many disputes on the origin of Cosmopolitan that one could do research paper on it.

One version said it came from the gay community in Provincetown, Massachusetts.

Another theory stated that the bartender Neal Murray created the drink in 1975 at the Cork & Cleaver steakhouse in Minneapolis.

Basically, the drink is made with vodka, triple sec, cranberry juice and freshly squeezed lime juice.

Served: Straight up
Standard Garnish: Lime slice
Standard Drinkware: Cocktail Glass
IBA Specified Ingredients: 4 cl vodka citron, 1.5 cl cointreau, 1.5 cl fresh lime juice. 3 cl cranberry juice
Preparation: Shake all ingredients in cocktail shaker filled with ice. After that, strain it into a large cocktail glass. Finally, garnish the drink with lime slice.

5.Long Island Tea

The origin stories behind 20 cocktails and how to make them

The Prohibition in the US took place from 1920 to 1933. That was when a nationwide constitutional ban on the production, importation, transportation and sale of alcoholic beverages.

At that time, there was a man who went by “Old Man Bishop” in a local community named Long Island in Kingsport, Tennessee. The drink was then perfected by Old Man Bishop’s son, Ransom Bishop.

Their version of drink included whiskey and maple syrup and varied quantities of different kinds of liquors rather than the modern version with one cola and five equal portions of five liquors.

Fast forward 50 years later, a man named Robert Butt claimed to have invented the Long Island Tea during a contest. He was working at the Oak Beach Inn on Long Island, New York.

Served: On the rocks
Standard Garnish: Lemon slice
Standard Drinkware: Highball glass
IBA Specified Ingredients: 1.5 cl tequila, 1.5 cl vodka, 1.5 cl white rum, 1.5 cl triple sec, 1.5 cl gin, 2.5 cl lemon juice, 3.0 cl simple syrup, top with cola
Preparation: Firstly, add all ingredients into a highball glass filled with ice. Stir gently. Optionally garnish with lemon slice.

6.Margarita

The origin stories behind 20 cocktails and how to make them

Here is another drink that gained fame during the Prohibition. According to cocktail historian David Wondrich, the margarita is the Daisy cocktail remade with tequila instead of brandy.

The earliest account of margarita was found in 1936 Iowa newspaper.

Margarita can be served shaken with ice (on the rocks), blended with ice (frozen margarita) or without ice (straight up).

While it may be served in a variety of glasses, it is widely known to be served in a margarita glass which is a variant of the classic champagne coupe.

Served: On the rocks
Standard Garnish: Salt on the rim
Standard Drinkware: Margarita glass
IBA Specified Ingredients: 3.5 cl tequila, 2 cl Cointreau, 1.5 cl lime juice
Preparation: Pour all ingredients into shaker with ice. Shake well and strain into cocktail glass rimmed with salt.

7.Bloody Mary

The origin stories behind 20 cocktails and how to make them

The first person claiming to have invented the Bloody Mary is French bartender Fernand Petiot. He was working at the New York Bar in Paris at that time which later became Harry’s New York Bar.

Legend has it that the original cocktail is created on the spur of the moment, consisting of vodka and tomato juice.

After Petiot, there is a handful of other people claiming to have invented the cocktail.

As for the name, “Bloody Mary” is associated with a number of historical figures such as Queen Mary I of England, Hollywood star Mary Pickford as well as a waitress named Mary who worked at Chicago bar called the Bucket of Blood.

Served: On the rocks
Standard Garnish: Celery stalk
Standard Drinkware: Highball glass
IBA Specified Ingredients: 3 parts vodka, 6 parts tomato juice, 1 part lemon juice, 2 to 3 dashes of Worcestershire sauce, Tabasco sauce, celery salt, black pepper
Preparation: Stirring gently, pour all ingredients into highball glass. Garnish.

8.Cuba Libre

The origin stories behind 20 cocktails and how to make them

Cuba Libre was first originated in the early 20th century in Cuba after the country won independence in the Spanish-American War. While its exact origins is uncertain, the drink became popular shortly after 1900 when bottle Coca Cola was first imported into Cuba from the US.

Traditionally, it is made using rum and coke hence the alternate name Rum and Coke. The coke ingredient is usually Coca-Cola and the alcohol is a light rum such as Bacardi.

The drinks’ traditional name, “Cuba Libre” (Free Cuba) was the slogan of the Cuban Independence movement.

Since it is simple and inexpensive to make, it is one of the most common and classic cocktails drink out there.

Served: On the rocks
Standard Garnish: Lime wedge
Standard Drinkware: Highball glass
IBA Specified Ingredients: 12 cl Cola, 5 white rum and 1 cl Fresh lime juice
Preparation: Build all ingredients in a highball glass filled with ice. Garnish with Lime Juice

9.Daiquiri

Daiquiri is the name of a beach as well as an iron mine near Santiago de Cuba. It was believed that the drink was invented by an American mining engineer named Jennings Cox. He was in Cuba at the time during the Spanish-American War.

Served: Straight up
Standard Drinkware: Cocktail glass
IBA Specified ingredients: 6 cl white rum, 2 cl lime juice, 2 bar spoons superfine sugar
Preparation: In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.

10.Mojito

The origin stories behind 20 cocktails and how to make them

Known as author Ernest Hemingway’s favourite drink, this is one of the most famous rum-based cocktails out there. It came from Havana, Cuba with its exact origin still remain subject of debate.

Some historians believed that African slaves who worked in the Cuban sugar cane fields during the 19th century came up with the basic of the drinks.

However, the original version of the drink did not contain lime juice.

There are several theories behind the origin of the name mojito. One theory stated that it relates to mojo, a Cuban seasoning made from lime. Another theory is that it is a derivative of mojadito (Spanish for a little wet).

Served: On the rocks
Standard Garnish: Sprig of mint, lemon slice
Standard Drinkware: Collins glass
IBA Specified Ingredients: 4 cl white rum, 3 cl fresh lime juice. 6 sprigs of mint, 2 teaspoons sugar/sugar syrup, soda water
Preparation: Muddle mint leaves with sugar and lime juice. Add a splash of soda water and fill the glass with cracked ice. Pour the rum and top with soda water. Garnish with sprig of mint leaves and lemon slice. Serve with straw.

11.Mint Julep

The origin stories behind 20 cocktails and how to make them

One of the earliest records describing the cocktails was found in a book by John Davis in 1803.

Mint julep was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.”

Generally, the cocktail is associated with southern American cuisine.

Served: On the rocks
Standard Garnish: Mint sprig
Standard Drinkware: Highball glass
IBA Specified Ingredients: 6cl Bourbon whiskey, 4 mint leaves, 1 teaspoon powdered sugar, 2 teaspoons water
Preparation: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

12.Sex on the Beach

It is not known on how or who invented the drink Sex on The Beach. While the name is provocative for a drink, it is also unknown on how the name came about.

There are several variations of Sex on the Beach. For examples grenadine is used in replace of cranberry juice and coconut rum is often substituted for the vodka.

Served: On the rocks
Standard Garnish: Orange slice
Standard Drinkware: Highball glass
IBA Specified Ingredients: 4 cl vodka, 2 cl peach schnapps, 4 cl orange juice, 4 cl cranberry juice
Preparation: Build all ingredients in a highball glass filled with ice. Garnish with orange slice.

13.Singapore Sling

Here is a cocktail which has a Sarawak essence in it. There are few so called original recipes for Singapore Sling. One version is made by mixing two measures of gin with one of cherry brandy and one each of orange, pineapple and lime juice.

Another version is to have gin, Cherry Heering, Benedictine and fresh pineapple juice primary from Sarawak.

This gin-based cocktail was developed sometime before 1915 by a Hainanese bartender named Ngiam Tong Boon. At that time, he was working at the Long Bar in Raffles Hotel, Singapore.

Classic Singapore Sling

Served: Straight up
Standard Garnish: Maraschino cherry, lemon slice
Standard Drinkware: Highball glass
Commonly used ingredients: 2.5 cl gin, 4.5 cl cherry brandy, 1.5 cl fresh lemon juice, 20 cl soda water
Preparation: Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass or tumbler. Optionally add one or two cubes. However, do not flood the drink with ice. Garnish with lemon slice and cocktail cherry.

American Singapore Sling

Served: Straight up
Standard Garnish: Maraschino cherry, pineapple
Standard Drinkware: Hurricane glass
IBA Specified Ingredients: 3 cl gin, 1.5 cherry brandy, 0.75 cl cointreau, 0.75 cl Benedictine, 1 cl grenadine, 12 cl pineapple juice, 1.5 cl fresh lime juice, 1 dash Angostura bitters
Preparation: Pour all ingredients into cocktail shaker filled with ice cubes. After that, shake it well. Strain into highball glass. Finally, garnish the drink with pineapple and cocktail cherry.

14.Kamikaze

The origin stories behind 20 cocktails and how to make them

Although the name is Japanese, this cocktail does not come from Japan. According to cocktail historian, Kamikaze first appeared in 1976. Richard Stein, the proprietor of Richard’s Lounge in Lakewood, New Jersey was the one who created it.

Served: Straight up
Standard Garnish: Lime slice
Standard Drinkware: Cocktail glass
Commonly Used Ingredients: Shake all ingredients together with ice. Then, strain the drink into glass, garnish and serve.

15.Mimosa

Named after the yellow-flowered mimosa plant (Acacia dealbata), this cocktail is traditionally served in a tall champagne flute at weddings or in a business class on airlines. It is a simple cocktail of combining orange juice and champagne.

Moreover, this concept of combining sparkling wine and orange juice is commonly found in Spain for centuries.

Another variation of mimosa is by replacing champagne with vodka and orange juice with cranberry juice.

Served: Straight up
Standard Garnish: Orange juice
Standard Drinkware: Champagne flute
IBA Specified Ingredients: 7.5 cl champagne, 7.5 orange juice
Preparation: Ensure both ingredients are well chilled, then mix into the glass. Serve it cold.

16.Irish Coffee

One of the many people who claimed to have invented the Irish Coffee is Joe Sheridan. He was the head chef at the restaurant and coffee shop in the Foyness Airbase flying boat terminal building, Ireland.

He started to add whiskey to the coffee for some disembarking passengers in 1942 or 1943.

Served: Hot
Standard Drinkware: Irish coffee mug
IBA Specified Ingredients: 4 cl Irish whiskey, 8 cl hot coffee, 3 cl fresh cream, 1tsp brown sugar.
Preparation: Firstly, heat the coffee, whiskey and sugar. However, do not boil it. Pour into glass and top with cream, serve hot.

17.Manhattan

The most history suggests that this cocktail originated from the Manhattan Club in New York City in the mid-1870s.

However, there is another earlier account stating that the drink was invented in the 1860s by a bartender named Black at a bar near Houston Street, downtown Manhattan.

While this cocktail is originated from the US, it is a standard drink at almost every eatery and bar on the small island of Fohr on the German coast of the North Sea.

Legend has it that many people from Fohr emigrated to Manhattan during deep sea fishing trips. They liked the drink so much that they brought it back to Fohr with them.

Served: Straight up
Standard Garnish: Maraschino cherry
Standard Drinkware: Cocktail glass
IBA Specified Ingredients: 5 cl rye whiskey, 2 cl sweet red vermouth, dash Angostura bitters
Preparation: Stirred over ice, strained into chilled glass, garnish, and served up.

18.Martini

American journalist H.L. Mencken called it the only American invention as perfect as the sonnet. Meanwhile, American writer called it the elixir of quietude.

Martini has become one of the best American cocktails, widely known for its olive garnish.

As for its origins, many believed that it evolved from a cocktail called the Martinez at the Occidental Hotel in San Francisco.

Another theory is that the drink was invented by a bartender from the town of Martinez, California.

Served: Straight up or on the rocks
Standard Garnish: Olive or lemon twist
Standard Drinkware: Cocktail glass
IBA Specified Ingredients: 6 cl gin, 1 cl dry vermouth
Preparation: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Lastly, squeeze oil from lemon peel onto the drink or garnish with olive.

19.French 75

During the 19th century, the Champagne Cup was a popular cocktail. It consists of champagne, lemon juice, sugar and ice. However, sometimes gin was added giving birth a drink similar to French 75.

The current version of French 75 is believed to date back to World War I. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, hence the name French 75.

Served: Straight up
Straight Drinkware: Champagne flute
IBA Specified Ingredients: 2 cl gin, 2 dashes simple syrup, 1.5 cl lemon juice, 6 cl champagne
Preparation: Combine gin, syrup and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into chilled champagne glass. Top up with champagne. Finally, stir it gently.

20.Moscow Mule

Sometimes known as a vodka buck, Moscow Mule is a cocktail with so many variations depending on the liquors used.

For examples, if bourbon is used then the drink is called a Kentucky mule. If bourbon and coffee liquer are used, then it is called a New Orleans mule. Mexican mule for instance is when a tequila is used.

Unlike other cocktails on this list, this cocktail is properly served in a copper mug which takes on the temperature of the liquid.

Served: On the rocks
Standard Garnish: Lime slice
Standard Drinkware: Copper mug
IBA Specified Ingredients: 4.5 cl vodka, 0.5 cl lime juice, 12 cl ginger beer
Preparation: Combine vodka and ginger in a glass filled with ice. Then, add lime juice. Stir gently. Garnish.

Share in the comment box which ones are your favourites cocktails!

All photos and illustrations are from pixabay.com

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Whip up Michelin-star dishes with these recipes from Jing Yaa Tang

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With people staying homebound in the fight against Covid-19, social distancing measures have given rise to plenty of stay-at-home chefs who are utilising their time indoors to master new skills in the kitchen.

Located at The Opposite House – a striking hotel in the heart of Beijing, Jing Yaa Tang restaurant is ready to spill the beans on two of their recipes during this pandemic.

Renowned for its selection of dishes inspired by the famous Beijing roast duck, one-Michelin star restaurant Jing Yaa Tang uses only the finest ingredients to produce authentic Chinese cuisine at its best.

Now, the celebrated restaurant divulges two of its favourite recipes – the fragrant Kung Pao Chicken, and the saccharine Cherry Tomatoes marinated in plum sauce.

Since you cannot travel to Jing Yaa Tang in Beijing to try these Michelin-star dishes, why not make them on your own?

Kung Pao Chicken

Whip up Michelin-star dishes with these recipes from Jing Yaa Tang
Kung Pao Chicken by Jing Yaa Tang.

Main ingredients:

Chicken thigh (20g)
Diced green onion (50g)
Cooked peanuts (25g)
Cooked cashew nuts (25g)
Sliced garlic (5g)
Sliced ginger (5g)
Dried chilli (5g)

Ingredients:

A.Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g)

B.B. Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g)

Method:

1.Mix and pickle the diced chicken thigh with seasoning (ingredients A).
2.Heat the oil in a heated wok first, and fry the pickled chicken and diced green onion until the chicken is cooked.
3.Cook the sliced garlic and ginger, dry the red chilli segment first, add the cooked chicken and onion, and then stir-fry the cooked peanuts, cashew nuts and ingredients B.

Tips:

1. Cook the fried chicken and diced onion for one minute to elevate the taste.
2.Turn off the fire when adding the peanuts and cashew nuts to keep them crispy.

Cherry tomatoes marinated in plum sauce

Whip up Michelin-star dishes with these recipes from Jing Yaa Tang
Cherry tomatoes marinated in plum sauce by Jing Yaa Tang

Main ingredients:

Water (300g)
Sugar (80g)
Preserved prune slice (1 pc)
Concentrated orange juice (10g)
White vinegar (50ml)
Cherry tomatoes (200g)

Method:

1.Remove the root of the cherry tomatoes and peel with boiling water.
2.Boil the preserved prune in water, and then add other seasonings after three minutes. Turn off the fire when sugar melts completely.
3.Soak the cherry tomatoes into the sauce for 8 hours after they have cooled.

Tips:

1.Keep frozen after soaking
2.The length of time soaked will influence the tasty

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10 ingredients to spice up your baked chicken breast

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If you are looking for a quick, delicious and less guilty source of protein to make for your dinner, look no further than baked chicken breast.

Chicken breast is a great source of lean protein. It is perfect for those who are looking to build their muscle mass since it contains low fat.

Additionally, it is easy to cook, especially if you buy it skinless and boneless from the supermarket.

You can reduce the oil in your cooking by making baked chicken breast with simple seasoning such as salt, pepper and olive oil.

But what if you get bored with your own cooking, especially if you are not even close to Gordan Ramsay’s skills?

Here are 10 ingredients to put some varieties in your usual baked chicken breast:

10 ingredients to spice up your baked chicken breast
How do you like your baked chicken breast? Credits: Pixabay

1.Pesto sauce

10 ingredients to spice up your baked chicken breast
Pesto sauce

Do you know that pesto is the past participle of the verb ‘pesta’ which means ‘to pound’ or ‘to crush’ in the Genoese dialect in northern Italy?

This term refers to the original method of making a pesto whereby the ingredients are crushed or ground in a mortar.

Traditionally, it consists of garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmesan cheese and blended with olive oil.

While it is commonly used on pasta, pesto is also good with baked chicken breasts.

There are plenty of cooking blogs publishing 2-ingredient or 4-ingredient pesto chicken recipes.

Basically, these recipes are all the same. It is made with skinless and boneless chicken breast fillets covered with pesto sauce as well as salt and pepper to taste.

The dish is then baked in the oven for at least 30 minutes.

Meanwhile, Tasty of Buzzfeed upgrades their version of pesto chicken by topping them with tomatoes and mozzarella cheese.

2.Barbecue sauce

Besides pesto sauce, you can also make baked chicken breast with barbecue sauce.

Just cover your chicken with your favourite BBQ sauce along with a little salt, pepper and oil then oven-bake it.

However, if you want to grill the chicken, do not brush it with barbecue sauce. Instead, grill the chicken on greased grill over medium heat for seven to eight minutes on each side. Then turn and brush the chicken on both side with the sauce for the last few minutes.

Check out this recipe!

3.Teriyaki sauce

The four main components of a teriyaki sauce are soy sauce, sake or mirin, sugar and ginger.

To use it for you cooking, soak the meat, vegetables, fish or tofu for at least half an hour before cooking.

If you want to make baked chicken breast in teriyaki sauce, you can start by arranging your chicken breasts on a lightly greased baking dish.

Cover your chicken with teriyaki sauce before covering the baking dish with foil. Bake for 20 to 25 minutes in a preheated or until the chicken is cooked.

Once it is cooked, do not waste any excess liquid. Drain the pan and pour the remaining teriyaki sauce over the chicken before serving.

4.Mustard

Have you ever wondered why there are different colours of mustard out there?

This condiment is basically made from the seeds of a mustard plant. Then, these seeds are either ground, cracked or bruised before mixing them with water, vinegar, lemon juice and salts.

The colour ranges from bright yellow to dark brown depending on the added flavourings or spices such as turmeric or green juice of unripe grapes.

The most common ingredient that goes along with mustard when preparing baked chicken breast is honey.

Other common ingredients are olive oil, apple cider vinegar and of course salt and pepper to taste.

Since there are many types of mustard out there from dijon mustard to French mustard, you can always try which type suits your taste the best.

5.Honey

10 ingredients to spice up your baked chicken breast
Honey

Speaking of honey, a honey garlic baked chicken breast is another common dish. The marinade is made by whisking together soy sauce, honey, garlic, lime juice, Sriracha, sesame oil and cornstarch.

If you are not a fan of garlic, The Spruce Eats has a recipe for honey baked chicken breast.

The ingredients are honey, brown sugar, red wine, light soy sauce, flour, salt, dried leaf thyme, paprika, ground black pepper, butter and canola oil.

6.Italian dressing

If you have a bottle of Italian dressing in your fridge, you can opt not to just use it on your salad but also to marinate your chicken breast too.

Commonly found in American and Canadian cuisine, Italian dressing is a vinaigrette-type consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup.

The best part of making baked chicken breast using this ingredient is that you do not need any other ingredient – not even salt and pepper.

All Recipes came up with a recipe by combining six skinless, boneless chicken breast with one bottle of Italian-style salad dressing.

Seal them in a zip lock bag and place it in the refrigerator for one hour, or even overnight.

Then bake the chicken in an oven for at least one hour.

You can check out the recipe here.

7.Yogurt

To make yogurt baked chicken breast, you need at least two other ingredients; garlic and panko bread crumbs.

Firstly, marinate your chicken with plain yogurt, crushed garlic for one to six hours.

Then transfer the chicken to a baking pan. Sprinkle the bread crumbs over the chicken before baking.

If you need that extra taste of herbs, add in thyme in your yogurt mixture.

8.Gochujang

If you are not familiar with gochujang, it is basically Korean red chilli paste. It is a fermented condiment made from chilli powder, glutinous rice, fermented soybean powder, barley malt powder and salt.

Gochujang is an essential ingredient in making Korean cuisine such as Korean braised chicken.

Korean food blogger Jin Joo from Kimchimari reinvented Korean spicy chicken by oven baking them.

The key step in making this recipe is to make gochujang marinade. She combines chopped garlic, grated ginger, soy sauce, rice wine, sugar, sesame oil, Korean red chilli pepper, black pepper and not forgetting gochujang.

Then she marinates the chicken breasts overnight in the fridge.

Finally, she bakes the breasts in the oven for 17 to 18 minutes. Jin Joo also suggests broiling the chicken for one extra minute to caramelise it.

9.Alfredo sauce

If you have Alfredo sauce laying around the house, you can use it to bake your chicken breast. Or you can make one from scratch if you don’t have one.

Add cream and butter to a saucepan over medium heat and bring it to simmer. Then whisk in the garlic and simmer for 30 seconds.

Turn off the heat and whisk in the Parmesan cheese, salt and pepper. To make the sauce smooth and creamy, continue to whisk it until the cheese has fully melted.

As for your baked chicken breast with Alfredo sauce, spread a layer of the sauce on the baking dish. Place the chicken breast over sauce before season the meat with salt and pepper.

Add some chopped broccoli over the chicken. Before the chicken make it to the oven, pour the remaining sauce over the chicken and broccoli.

You can top it with Parmesan cheese if you want to. Finally, bake it for 40 minutes.

10.Balsamic vinegar

Here is another ingredient from Italy that makes the list. Balsamic vinegar is a very dark, intensely flavoured vinegar, made wholly or partially from grape must.

It is used sparingly to enhance the flavour of steaks, eggs or fish.

Make a marinade using balsamic vinegar, then you can make another version baked chicken breast.

Mix together balsamic vinegar, olive oil and other flavouring such as salt, black pepper and garlic to make the marinade.

Remember, you can always tenderise your chicken breast before baking using a meat mallet or rolling pin. Check out baked balsamic chicken recipe here.

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20 videos you should watch on Youtube about Covid-19

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During this coronavirus pandemic, fake news and conspiracy theories are also spreading like wildfire alongside the Covid-19 virus.

In an effort to combat fake news, Facebook launched a coronavirus and Covid-19 information hub to provide a central resource for people to get the latest news and information.

Designed to offer reliable official information about the pandemic, the new hub will appear at the top of a user’s News Feed.

Meanwhile, Twitter is removing tweets that are spreading dangerous misinformation about Covid-19. This was after many complained that its policies on misinformation were too lax.

Instead of those unverified news from the social medias and WhatsApp, get yourself educated through proper channels.

If you prefer visual explanation, here are 20 videos you should watch on YouTube about Covid-19:

20 videos you should watch on Youtube about Covid-19

1.The Lockdown: One Month in Wuhan

At 10am on Jan 23, 2020, Wuhan went into lockdown. This was a crucial step to stop a deadly virus from spreading further across the nation.

This documentary by China Global Television Network (CGTN) focuses on the medical personnel, volunteers, deliverymen and community service workers in Wuhan.

It is inspiring to see the frontliners keep their spirits up while working tirelessly against Covid-19.

Additionally, the documentary also follows lives of those under quarantine. For example, when one of the patients under investigation is a Muslim, how did the Chinese authority take care of his meals?

Instead of focusing on the illness, The Lockdown: One Month in Wuhan showcases the human stories of the Covid-19 pandemic.

Watch the video here.

2.Coronavirus in China

Here, DW Documentary brings you life during lockdown in the Chinese capital of Beijing.

The video follows journalist Sebastian Le Belzic who works in Beijing who has been living in quarantine at home with his family.

It gives you a glimpse of life in Beijing going to the mall, the supermarket, boarding the subway during lockdown.

Besides this, the documentary also showcases how China’s communist history helped in maintaining order during this period of time.

Just like any other country, the Chinese government continued to spring up new rules almost on a daily basis for the safety and convenience of its people.

For example, every store that sells face masks sells them in daily ration. They are not allowed to sell more than certain amount of face masks in one day.

Watch the video here.

3.Big Story: Epicenter- 24 hours in Wuhan

This is another documentary brought by CGTN. It is a human interest story of how the frontliners works against Covid-19 pandemic.

They visit the houses of patients infected by the virus and disinfect them. Besides this, they offer to buy groceries for the patients’ families, especially the elderly. They also give out pamphlets about the virus to the families.

While many younger generations are able to rely on technology for information, there are those – especially the elders – who do not have access to internet.

Giving out pamphlets with emergency contacts in a smart and crucial ideas to keep them informed; something that is applicable to other countries as well.

Watch the video here.

4.Coronavirus: How the deadly epidemic sparked a global emergency

In interviews filmed on smartphones, Chinese activists and Australian trapped in the lockdown explain what they are going through in China.

The documentary charts how the outbreak occurred and investigates whether a cover-up by Chinese authorities allowed the virus to spread.

It also shows how the medical field in China is coping with the virus.

Watch the video here.

5.Journalist goes undercover at “wet markets”, where the Coronavirus started

60 Minutes Australia in this video interviews Professor Gabriel Leung, who led the fight against the SARS virus.

Prof Leung believes that 60% of the world’s population could become infected with COVID-19.

Moreover, he predicts that up to 45 million people might die from it.

The video also follows Liam Bartlett who travels to Hong Kong and Thailand to find out the likely cause of the disease as well as the latest ongoing efforts to combat it.

Watch the video here.

6.COVID-19: Tracing the First Month of the Novel Coronavirus

Learn about what happened the first month after the Covid-19 outbreak.

The interviews featured in the documentary including a nurse, a Wuhan native and an infectious diseases specialist.

It also explains how having exotic food could lead to exposure new viruses from the wild.

Watch the video here.

7.Coronavirus: Inside Italy’s Covid-19 Lockdown

Reporter Emma Alberici taps into her network of family and friends in Italy to tell stories behind the lockdown for this special report.

The video follows how a young family live their lives in lockdown, how those who still work in essential services and how a young girl does school from home.

It also follows the head surgeon at one of the city’s major hospitals has contracted the Coronovirus from one of his patients. In this video, he shows his life under isolation and how he is being treated for the infection.

Watch the video here.

8.Covid-19/Coronavirus: Epidemiology, Pathophysiology, Diagnostics

If you are willing to sit through a science class, watch this video by Ninja Nerd Science.

Learn about the origin and zoonosis of the virus, the routes of transmission, epidemiology, pathophysiology and diagnostic tests used to identify Covid-19.

Basically, the Ninja Nerd Science compiles the most up to date and recent data on the virus (as of Mar 15, 2020) and present them in this video.

As new information and research is published, the channel continues to provide the latest updates and all the recent data about the new coronavirus.

Watch the video here.

9.Covid-19: Your questions about coronavirus, answered

If you have questions about Covid-19 especially on how it will affect the economy, this is the video for you.

Some of the questions are will Covid-19 trigger a financial crisis or is that an overreaction, which industries will be affected the most, how will low-income countries be affected.

The panelists in the video also discuss will some leaders try to use the pandemic to cement their grip on power and why do mortality rates differ from country to country.

Of course, some of you might want to know when will the crisis reach its peak and how long will we need to wait for the vaccine.

Watch the video here.

10.How wildlife trade is linked to coronavirus

This video not only explains how the new coronavirus is linked to wildlife trade but also why the disease first appeared in China.

One of the experts in the video stated, “The majority of the people in China do not eat wildlife animals. Those who consume these wildlife animals are the rich and the powerful – a small minority.”

Hence, the video explains how the people of China are themselves victims of the conditions that led to coronavirus.

Watch the video here.

11.Why fighting the coronavirus depends on you

In this video, Vox explains how we could slow the virus down from spreading entirely.

It must be done so that severe cases get spread out over a longer period of time and hospitals are less likely to be overwhelmed.

Vox also explains how social distancing is the best way to slow down the spread for everyone.

Watch the video here.

12.The Coronavirus Explained & What You Should Do

For those who love animation, then watch this video by Kurzgesagt – In a Nutshell.

The team behind this video aims to make science look beautiful and the way they explain things is “with optimistic nihilism”.

This animation explains what actually happens when it infects a human and what should we all do in fighting Covid-19.

Watch the video here.

13.The Science Behind the Coronavirus, the complete series

“Thank you Dr. Soon. You explained it in a way that I understood everything. This was very informative”; “The doctor has given a very enlightening and simplified explanation on this virus”; “I loved how he broke this down so it could be easily understood”; these are some of the comments left on this video.

Here, the executive chairman of the Los Angeles Times, Dr Patrick Soon-Shiong offers and overview of the coronavirus.

He proposes that understanding how the virus infects our bodies and strategies toward treatment can help as allay our anxiety about it.

Watch the video here.

14.What this chart actually means for Covid-19

You have heard the phrase and seen the hashtags, “Flatten the Curve” but what does it mean?

It’s Okay To Be Smart explains through animation why flattening the curve is important and what we can do on our parts.

One of the comments on this video said that we need to “share this video with all the selfish people refusing to quarantine themselves.” And we couldn’t agree more.

Watch the video here.

15.What Coronavirus symptoms look like, day by day

After being exposed to the Covid-19 virus, it can take from two to 14 days for symptoms to develop.

Every case range from mild to critical. While the average timeline from the first symptom to recovery is about 17 days, some cases are fatal.

Here is a video showcasing what it looks like to develop Covid-19, day by day.

Watch the video here.

16.Why Pandemics like Covid-19 keep happening

From the black death to the coronavirus, why pandemics keep happening to the world?

Apparently, there are plenty of factors attributing to a pandemic. If you dissect the problem closely, then it involves sort of social, cultural, political issues and many more.

Here, the Bloomberg explains what we need to think about in order to tackle pandemics.

Watch the video here.

17.How soap kills the coronavirus

People have been stocking up on hand sanitizers. The idea behind any alcohol-based hand rub like hand sanitizers is to use them when no soap and water is available.

So when you are at home; with soap and water readily available, there is no use for hand sanitizers.

Here Vox explains how plain old soap and water absolutely annihilates coronavirus.

Watch the video here.

18.The new coronavirus: How Should the World Respond?

As the new coronavirus is shutting down the Earth, what should we do? Here the Economist takes on what lessons can the rest of the world learn from China, Singapore and South Korea.

Watch the video here.

19.The Race to Develop A Coronavirus Vaccine

Even when scientists are racing against time to discover the vaccine for Covid-19, it might take at least one year or one year and half before the race is over.

CNBC explores what is at stake and when the world can expect a coronavirus vaccine.

Watch the video here.

20.Dr Martin Blaser Answers Coronavirus Questions from Twitter

When should we expect to see mutations? Does Covid-19 have a lifespan? Is coronavirus the 0.01% that soaps and sanitizers can’t kill?

Dr Martin Blaser, the professor of medicine and infectious diseases at Rutgers University takes on questions from Twitter.

What makes this video interesting is that they cover all kinds of questions, even questions that might not sound so serious. For example, should we limit how many times we use sanitizer in a day.

Watch the video here.

20 videos you should watch on Youtube about Covid-19

As there is so much new information and research found on daily basis, it is important to keep yourself updated with new knowledge every day.

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5 Korean cafe vloggers you should follow on YouTube

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Korean cafes; we have seen them in our K-dramas especially when the leading characters need a place to meet up. Most of the time they just carry on with their conversations with delicious-looking drinks just sitting there on top of the table. It is also a place where we have seen our favourite stars having their first date and breaking up.

Did you know that South Korea’s coffee consumption represents about 6% of the total of Asia Pacific’s coffee market?

It is estimated there are about 49,000 cafes across South Korea and more than 18,000 of which are estimated to be in Seoul.

Additionally, some of these Korean coffee chains are establishing outlets outside of their home country especially in Southeast Asia.

And now, we can even see Korean cafe trending on the internet.

From the country that brought us ‘mukbang’ and ‘gongbang’, there is a new internet trend emerging from South Korea called ‘Cafe Vlog’.

These vlogs are filmed by baristas who document their lives behind the counters of Korean cafes.

For coffee lovers, these cafe vlogs are addictive to watch as these baristas work their magic preparing each and every drink as if it is a work of art.

Some of these cafe vloggers are not just talented in pouring coffee. Some are bakers baking pastries and cakes hours before the cafes are open.

Besildes showcasing baristas pouring beautiful latte art, these videos also show the people who work passionately so that their customers will enjoy their cafe experiences.

If you have never heard of this, here are 5 Korean cafe vloggers you should check out on YouTube:

1.Coffictures

This YouTube channel has gathered more than 96,900 subscribers since November 2018.

The channel covers not only cafe vlogs but various recipes of pretty-looking Korean cafe drinks.

These recipes include strawberry milk tea, Italian hot chocolate and cream mocha latte.

One of the recipes featured in his vlogs is strawberry latte.

Do not be fooled by its name; this strawberry latte contains zero caffeine.

It is one of the most popular drinks found in any Korean cafe and featured in many cafe vlogs.

For his cafe, Coffictures prepares his by cutting fresh strawberries into small pieces. Then he covers them in brown sugar. He then leaves them for about an hour until the sugar melts.

The next step is stirring the strawberry and sugar together. He finally packs them into bottles by pouring the strawberry mix and milk according to a one to one ratio.

2.Zoe

This Korean cafe vlogger only started her YouTube channel in April 2019 but since then has already garnered more than half a million subscribers.

In a way, these Korean cafe vloggers use their YouTube channels to promote their cafes. Zoe, for instance is working for her mother’s cafe at Pyeongtaek city in Gyeonggi province.

The highlight of her videos is parfait, a rich cold dessert made with whipped cream, eggs and fruit toppings. Her most popular video has at least 4.7 million views.

Zoe also collaborates with other Korean cafe vloggers such as Cafeslave Jun and AYA Coffee.

https://www.youtube.com/watch?v=vWInhKYLhiE

3.Cafeslave Jun

Speaking of Cafeslave Jun, this Korean cafe vlogger is followed by more than 352,000 subscribers.

He works in cafe named Good Simple Cafe located at Yeoju city in Gyeonggi province.

There are at least four of his videos which have surpassed 1 million views.

Since channels of people filming themselves living alone is a trend, Jun shares what he does cooking for himself at home.

Besides pouring pretty drinks as a barista, this vlogger also bakes and decorates the pretty baked goods served in the cafe.

In one of the videos, he shows how he prepares tarts, tiramisu, chocolate cakes and brownies.

You might not able to smell these desserts but looking at the effort going into them is enough to make you crave sweet food.

https://www.youtube.com/watch?v=pvSkTfn1HnE

4.Aya Coffee

With more than 77,400 subscribers on its YouTube channel, AYA Coffee is a cafe located at Songpa district, Seoul.

According to their Q&A video, this Korean cafe specialises in latte art made from milk and coffee. So brace yourself for lots of amazing latte art in their videos.

The owner Lee Jong-hyeok explained he did not plan to open a cafe at first but was only planning to start a training centre.

In the end, he opened both a cafe and a training centre.

Their most famous video is a vlog of him making the signature caramel sauce used in the cafe.

Check Aya Coffee’s video of how to make the trendy dalgona coffee at home:

5.Sagun Caffeine

Just like Cafeslave Jun, the vlogger behind Sagun Caffeine is also making desserts on tops of making caffeinated drinks.

Filming from Omelas Coffee in Incheon city, the channel has more than 54,500 subscribers.

The dessert that always pop ups in in Sagun Caffeine is dacquoise. It is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttery biscuit base.

You can watch him making different flavours of dacquoise such as strawberry and caramel in his videos.

Looking at the way he works, one could tell he is very hands-on in his cafe. From making desserts from scratch, he is also constantly checking the quality of the coffee.

https://www.youtube.com/watch?v=9HtPmvDk970&t=87s

The advantages of making cafe vlogs

If you are a cafe owner/barista, producing your own cafe vlogs is a great way to earn extra income.

Depending on where you are located and the category of your channel, the earning from YouTube videos varies.

Most of these Korean cafe vloggers have Google Adsense advertisements embedded in their videos.

Of course other requirements is that the channel or content must adhere to YouTube guidelines.

As of February 2019, the requirements for YouTube monetisation are to have at least 1,000 subscribers and at least 4,000 hours of watch time within the past 12 months.

Once you are able to make money of your YouTube channel, make sure that your videos are not victims to plagiarism.

Encourage your subscribers to watch and share your videos just like how these Korean cafe vloggers did. Even if the videos are embedded to other websites, only YouTube and video owners will earn revenue from ads on embedded videos; the site owner where the video (for instance KajoMag in this article) will not earn a share.

Sagun Caffeine once made a video disclosing how much he earned in for his cafe vlog.

Apart from that, starting a cafe vlog channel is a great way to market your cafe.

Many of the Korean cafe vloggers on YouTube mentioned in the videos whenever their subscribers came to visit their cafes.

For example when a subscriber visited Coffictures at his cafe.
When a Youtube subscriber from Los Angeles visit Cafeslave Jun’s cafe.

The reach has gone so far that even non-Koreans have commented they would visit the vloggers’ cafes if they are in town.

As for viewers who are not baristas or cafe owners? These vlogs would give you another level of appreciation to what goes into your drink or a slice of your dessert.

5 Korean cafe vloggers you should follow on YouTube
After watching all of these cafe vlogs, one would appreciate the work of a barista and baker even more. Credits: Pexels.com

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