The new Galaxy A54 5G, will help you tell stories that invite viewers to embark on a visual journey through flavours
Food holds a special place in our culture. We have always had a passion for food, both in enjoying it ourselves and sharing it with others. In today’s digital age, technology has transformed our culinary experiences. With just a smartphone, we can capture the vibrant colours, intricate details, and irresistible textures of our favourite dishes. As the world’s leading smartphone brand, Samsung has consistently delivered exceptional camera capabilities across all price ranges. Their latest phone, the Galaxy A54 5G, is here to elevate your visual storytelling.
The Galaxy A54 5G brings flagship-level features at a mid-range price. It will be your perfect companion in elevating your culinary visual journey to new heights. With Samsung’s innovative light-boosting technology, you can capture flawless, flash-free photos every time. Explore the magic of high-quality videos with VDIS and a wider OIS angle, enabling automatic reframing and autofocus. Thanks to Al pixel light boosting technology and the largest sensor in the A series, you can capture post-worthy content in seconds. Here are a few photos taken with the Galaxy A54 5G to inspire you to unleash your culinary creativity.
LEMON POPPY SEED LOAF
265g all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
115g butter, softened
3 lemons, zested
125 ml fresh lemon juice
60 ml milk
130g icing sugar, sifted
2 tablespoon lemon juice
Preheat the oven to 180 degrees C. Butter a 4 x 10-inch loaf pan. Line the pan with parchment paper, letting it hang over two sides.
Whisk together the flour, poppy seeds and baking powder in a bowl. Cream the butter, sugar and zest in another bowl with an electric mixer. Add the eggs one at a time and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk, starting and ending with flour. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmolding.
Whisk together the icing sugar and lemon juice in a bowl until smooth. Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze.
1 loaf French bread, cut into semi-thick slices, about 1/4 inch
1 tablespoon extra-virgin olive oil
8 ripe plum tomatoes, diced
1/4 cup fresh basil, chopped
2 tablespoons Parmesan cheese, freshly grated
2 cloves garlic, minced
1 tablespoon balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Have all ingredients ready to go. Preheat the oven to 200 degrees C. Brush bread slices on both sides lightly with 1 tablespoon of oil and place on a large baking sheet. Toast bread until golden and crisp, 8 to 10 minutes, turning halfway through. Meanwhile, toss tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, salt, and pepper. Spoon tomato mixture onto toasted bread slices. Grate more Parmesan cheese and sprinkle more basil on top and serve immediately.
GREEN CURRY FRIED RICE
150g chicken, cut into small pieces*
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons vegetable oil (for the chicken marinade)
1 tablespoon vegetable oil
2 tablespoons green curry paste
¼ cup coconut milk
1-1.5 teaspoon fish sauce
1 teaspoon sugar
300g cooked day-old cold white rice
½ cup Thai basil
Marinate the chicken with 1 teaspoon of soy sauce, oyster sauce and 2 teaspoons of vegetable oil. Set aside while preparing the other ingredients. Heat oil and curry paste together in a wok over medium heat, stirring for about a minute. Add coconut milk, fish sauce and sugar, stir to mix, then let the sauce simmer and reduce until it thickens. Add the chicken and toss to coat in the sauce. Keep stirring until the chicken is almost cooked through. Turn the heat up to medium-high, add the rice and toss. When the rice is evenly coated and heated through, and the chicken is done, turn off the heat and stir in Thai basil. Top it with a Thai-style fried egg and serve immediately.
*Any protein of your choice can be used in this recipe along with your choice of vegetable as well.
Now a professional chef, Sumnoon Humaira has long been tinkering in the kitchen since the age of four. She graduated from Texas Woman’s University with a Bachelor of Science in Culinary Arts. In 2019 she moved back to Dhaka and launched BOXED, a bespoke catering business.
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