Miss Travelling? SIA Cabin Crew Share Their Recipes Inspired By Destinations
These SIA cabin crew recipes will take you all around the world.
July 17, 2020
Photo: Canva
It probably has never crossed your mind but being well-travelled has also made SIA‘s long-serving cabin crew exceptional gourmands. With Covid-19 cancelling our holiday plans this year, you’re likely feeling starved of travel. Instead of moping, though, consider using your free time to curb your wanderlust and cravings at once! Try these SIA tried-and-tested recipes inspired from Hong Kong to Japan, and even from Australia to the Middle East:
Why do you like cooking and what sparked your interest?
I like to cook, and I bake too, because I like to eat fresh and healthy food, and I love the smell of freshly baked bread!
Cooking relieves me of my stress, and the kitchen is my science lab. I love to experiment with different ingredients, create new dishes and cook various international dishes I have discovered while travelling.
Last but not least, I enjoy pairing my homemade food with wines, which is more economical and sensible because I can still enjoy good food with wine pairing, and this does not burn a hole in the pocket.
Where or how did you discover this Shakshuka dish?
I chanced upon this dish on a cooking show.
Why is this one of your favourite dishes?
It is a simple yet flavoursome one-pot dish! It is also healthy and versatile in the use of ingredients. You can make it as a vegetarian dish or use your choice of meat mince. Most importantly, it tastes good too!
Does the dish remind you of an SIA destination that you have travelled to?
This dish reminds me of Middle Eastern cuisine, such as those from Istanbul and Cairo.
What is a recommended wine to pair with this dish?
I recommend Gewurtztraminer. Gewurtztraminer means “spicy Traminer”. This grape varietal is usually off-dry, with medium acidity and fruity notes of lychee, peach and apricot. This wine has spicy notes, which will harmonise well with the aroma of Shakshuka.
Photo: Mitchelle Chua
Mitchelle Chua
Hong Kong: Pan-Fried Tofu With Prawns
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Recipe contributed by: Chief steward Derek Woo Mun Chung
Why do you like cooking and what sparked your interest?
I miss my late grandmother’s cooking and decided one day to replicate her dish. There was no stopping me from then on, as I discovered that I love cooking. I cook a variety of dishes, but mainly Chinese dishes, and have ventured into baking with much success as well.
Where or how did you discover this pan-fried tofu with prawns dish?
I created this easy-to-cook tofu dish, as my family loves tofu, it’s quick to whip up, aesthetically pleasing and so delicious.
Why is this one of your favourite dishes?
Tofu is easy to cook and such a versatile ingredient. You can pan-fry, braise, deep-fry and steam it. It is also rich in nutrients, such as protein, calcium, selenium, manganese, iron and magnesium.
Does the dish remind you of an SIA destination that you’ve travelled to?
This dish reminds me of Hong Kong, as it is a very Cantonese-based dish, featuring chicken stock with egg drop, and thickened with cornstarch slurry.
What is a recommended wine to pair with this dish?
Mitchelle (air sommelier): I recommend New Zealand Sauvignon Blanc. This wine tends to be fermented in stainless steel vats, which results in a clean and crisp flavour. It is fresh, zesty and has an appetising acidity will not overpower the delicate tofu.
Shellfish such as prawns will accentuate the herbaceous qualities of Sauvignon Blanc.
Photo: Derek Woo
Derek Woo
Australia: Energy Bites
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Recipe contributed by: Leading stewardess Tumpakdee Jarusiri
I have been with SIA since January 2013, so it has been seven and a half years.
Why do you like cooking and what sparked your interest?
I love to eat and take care of my health. Our body is like our main home, so I love to enrich my body with quality and healthy food, knowing that my body will thank me for taking care of it.
When I cook, I choose good ingredients and I am particular about cleanliness. Cooking Thai food is the best way to make me feel like I’m back home in Thailand.
Where or how did you discover this energy bites?
When I flew to Australia Layover Stations, I saw many coffee juice shops were selling this type of energy balls, so I figured I can make them too, while creating them to suit my own taste.
Why is this one of your favourite dishes?
I like cacao powder, dates and nuts! I also love to exercise, so it’s an energy protein ball that I can have before or after my workouts. It contains many kinds of nuts, which are high in protein, and dates, which are high in fibre and energy. Sometimes, I bring them on board and have them during lull periods as it is a healthy snack.
Does the dish remind you of an SIA destination that you’ve travelled to?
This reminds me of Sydney. Once when we flew to Sydney, there was a basement food court right beside our hotel that had a variety of dishes. I liked visiting one of the stores called “Top Juice” that sells a variety of healthy foods, for example Greek Yoghurt, Burcher Muesli, Fresh Juices and energy balls.
That was the first time I tried energy balls, and I loved it! It became my go-to chain store to get energy balls every time I visited any Australian city. It is not similar to anything that we serve on board, since the recipe I use contains lots of cacao powder and nuts.
Maybe something like this could be introduced in the future as an in-flight snack, since it is quite filling and gives us energy and nutrients!
What is a recommended wine to pair with this dish?
Mitchelle (air sommelier): Portwould go well with this. This snack has natural sweetness from dates and dried fruit. A sweet fortified port with a robust finish would match the richness of the crunchy and nutty snack.
Photo: Tumpakdee Jarusiri
Tumpakdee Jarusiri
Japan: Turmeric Chicken
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Recipe contributed by: Leading steward Alvin Ee Kwong Beng
Why do you like cooking and what sparked your interest?
I love to feed those around me and see the smiles on their faces when my food hits the right notes on their taste buds.
Cooking is also therapeutic for me. The action of mincing, dicing and chopping just calms the mind.
Where or how did you discover this dish?
This dish was inspired by Nigella Lawson. I remember watching an episode where she put a chicken in a bag and added yogurt and honey.
Also, there was a pilot who brought his homemade food and asked me to reheat it for him. When I was plating his chicken main course, it smelled so delightful!
I asked him for his recipe, and he said it only requires yogurt and turmeric as main ingredients. So I went home and put two and two together. That’s how this beautiful dish came about.
Why is this one of your favourite dishes?
It is easy to make and the chicken comes out really tender and tasty, especially when using thigh meat! This easy-to-cook dish can be made in a few steps, and is also a healthy meal.
Does the dish remind you of an SIA destination that you’ve travelled to?
It reminds me of Japan, because the food in Japan always has a good mix of sweet and savoury.
What is the recommended wine to pair with this dish?
Mitchelle (air sommelier): I recommend German Riesling.German Riesling is light, fruity and has a nervy acidity of citrus of gooseberries, green apple and pineapple. It marries well with turmeric spiced chicken.
