‘Food Capital of Asia' shines during Singapore Food Festival

Lion City's unique cuisine a top draw for Middle East travelers
during month long celebration

Dubai, United Arab Emirates
A host of themed events and culinary workshops are lined up for one of the most popular attractions on Singapore's calendar this summer, with food lovers flocking to discover the city-state's rich Malay, Indian and Chinese-influenced cuisine.

The occasion is already attracting strong support from Middle East travelers who converge on the Lion City every year for the festivities. Research has shown that food is a key factor for discerning regional travelers when choosing a vacation destination.

A month-long extravaganza, The Singapore Food Festival celebrates the gastronomy and cultural diversity of the Lion City through a series of lively events.

The Singapore Tourism Board (STB) already hosted a number of preview events in the Middle East earlier this year to build excitement and drum up anticipation for the world-renowned celebration.

Kicking-off this year's celebration on 29th June is the popular Singapore Tiger Chili Crab Festival. A trademark dish and local favorite, Chili Crabs are made with hard-shell crabs cooked in thick gravy with a spicy tomato chili base.

The biggest crab feast of its kind, tourists and locals alike will be visiting 30 stalls to sample the many versions of chili crabs and crab-based dishes offering varying degrees of spiciness.
Back by popular demand is the famous ‘Chili Crab Chase!' whereby visitors can savoir the signature dish at any of this year's participating outlets by picking up a free Chili Crab voucher courtesy of STB from one of the city's Singapore Visitors Centers.

"Sharing in our nationwide passion for food, The Singapore Food Festival is an ideal time for tourists from the region to come celebrate and experience the tantalizing cuisine that Singapore has to offer," said Ke-Wei Peh, Area Director, Middle East and Africa, Singapore Tourism Board.

Other highlights during the culinary journey include the Yuk! Makan Festival. Set in a traditional Malay palace, flavors of the kampong culture can be savored in an array of halal treats. The evening will be capped off by a weaving contest using coconut palm leaves.

Weekend events such as ‘Tantalizing Treats of Singapore Chinatown' and ‘Satay Singapura' are also expected to draw big crowds. Visitors can embark on an interactive food trail exploring hidden shops in the historic Chinatown district, while the Satay festival will display 10 bustling stalls selling various kinds of chicken, beef, and mutton satay.

Topping off the festival at the end of the month is the ‘Singapore Seafood' event at VivoCity, Singapore's largest shopping mall. Visitors can indulge in a delectable spread of seafood dishes including shellfish, crabs, prawns, and oysters that will satisfy the palate of any seafood lover.

Culinary workshops and cooking classes will also be available at various venues throughout the city, giving aspiring chefs a chance to create some of their favorite Singaporean dishes.
Commonly referred to as the ‘Food Capital of Asia', Singapore has become one of the leading gastronomic destinations due to the wide availability of fresh foods and an eclectic mix of spices and ingredients from around the world.

For more information, please visit www.singaporefoodfestival.com

Spicy Pepper Remedy Equalizes Spring Pollen Allergies

Albany, NY (PR Web)

For centuries, hot peppers have been credited with mysterious medicinal properties due to their unique ability to produce natural heat. Throughout history, hot peppers have been used to fight topical pain, headaches and even heart attacks, but today nature's tasty heat generators are also being used to treat common allergy symptoms.

Although Capsaicin is the main chemical found in hot peppers, there are four other Capsaicinoids that make up their spicy essence. Dihydrocapsaicin, Nordihydrocapsaicin, Homodihydrocapsaicin and Homocapsaicin are also irritants just like their cousin, and they all work together to produce a powerful thermal heat action exclusive to hot peppers.

The amount of capsaicinoids present in a specific pepper plant directly determines the level of heat in the fruit and seeds. While some capsicum pepper varieties such as Paprika are low in capsaicinoid concentration, hotter varieties such as Habanera contain much higher levels.

Over the past few years, a nasal spray made with natural hot pepper extract has been sweeping the consumer allergy marketplace. Known as "Sinus Buster", this strangely spicy product is being recommended by a growing number of pharmacists and doctors.

"I've been recommending Sinus Buster to my patients for several years now, and the results have been phenomenal," says Dr. Gary Spector, an internal medicine specialist from Connecticut.

Dr. Spector was one of the first physicians in the country to begin using hot pepper nasal spray, and today many of his patients swear by this spicy natural remedy.

The manufacturer of Sinus Buster, SiCap Industries has been growing by leaps and bounds since they introduced the world's first capsaicin pepper nasal spray nearly four years ago.

"We started in 2004 with a handful of health food stores and a small internet business. Today Sinus Buster is sold in more than two thousand stores. In fact we're in a number of supermarket and drug store chains, and we just landed a deal with Vitamin World which has nearly 600 stores. Everywhere Sinus Buster sells, the stores can barely keep it on the shelves. We're also about to launch on cvs.com which is hopefully the first step to getting CVS stores. This is a product whose time has come," says Wayne Perry, president of SiCap Industries.

According to Perry, sales have skyrocketed in the southeast due to one of the worst spring allergy seasons ever, and as global warming trends continue to affect the climate, consumers are being devastated by allergies like never before.

"People who've never had allergy problems are now suffering from a variety of symptoms, and until pepper nasal spray came along their only choice for any kind of relief has been drugs that simply mask symptoms without providing true relief," adds Perry.

Sausage sauteed in honey is sweet and spicy

By J.M. Hirsch

Associated Press 

Never thought I'd consider a cocktail weenie a source of inspiration. But the recipe for weenies sauteed in olive oil, honey and fresh rosemary sounded so good. But it got me thinking about sausage. I love anything sweet and spicy, and an Italian sausage sauteed in honey seemed a great way to capture that. But what to do with the sausages once you've tossed everything in the pan.

The recipe that prodded this suggested nothing more than jabbing them with toothpicks and serving them up as appetizers. I was convinced there was a quick and satisfying weeknight meal hidden in there.

For speed, ease and to lower the fat, I started with turkey sausage, which is far leaner than traditional pork sausages and usually is packaged fully cooked. A quick chop and saute with honey and rosemary ended with delicious results.

I decided to pair the sausage with pasta. Any hearty pasta will do; I went with fettuccini. A quick toss with a bit of grated Parmesan and a 1/4 cup of the pasta cooking water finished the dish perfectly, creating a wonderful sweet and savory sauce.

If you want to add some greenery to this dish, try chopped kale or baby spinach. Add it to the skillet during the final few minutes of sauteing the sausage. It will wilt down significantly and pick up the flavors of the cheese and sausage.

Honey sausage fettuccini

(Start to finish: 20 minutes)

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

12-ounce package turkey sausage, cut into 1-inch pieces

1/2 pound fresh fettuccini pasta

2 tablespoons honey

1 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Bring a large pot of lightly salted water to a boil.

Meanwhile, in a large skillet over medium-high heat combine the oil and rosemary. When the oil is hot, add the sausage and saute until lightly browned, about 4 to 5 minutes.

Once the water has boiled, add the pasta and cook according to package directions.

While the pasta cooks, add the honey to the sausage and cook, stirring constantly, until it bubbles and thickens.

Once the pasta has cooked, reserve about 1/4 cup cooking water, then drain the fettuccini. Add the pasta and the reserved cooking water to the skillet and toss to coat. Add the cheese and toss again. Season to taste with salt and pepper. Makes 4 servings.