Page 26 - Sphere No.30 (Dec 2011)
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Sphere 30
A flavourful take on a
Pakistani tradition
The favourite recipe of Ghazala Abbas, a Commercial
Executive at Karachi International Terminals, is a
variation on a traditional Pakistani dish of rice and
chicken. This green-hued dish is at the top of Ms Abbas’
list of favourites because it is as easy to prepare as it is
delicious and colourful.
“I created this recipe entirely on my own. I never
expected it to turn out to be so tasty,” she said. Although
the flavours and techniques involved in Pakistani
cooking vary from region to region, certain elements,
such as grains, legumes and flat breads, provide a
common thread throughout the nation’s kitchens.
“Pakistanis love eating, so there are a huge variety
of dishes that are typical of our national cuisine,”
Ms Abbas explained.
Ms Abbas said she cooks as often as possible and
spends as many as 15 hours preparing a meal when
entertaining. “I learned to cook from my mother when I
was only 11, and now I adore cooking for my family and
friends,” she said. “I love hearing that they have enjoyed
the food I have specially prepared for them.”
“Like me, my female co-workers enjoy trying out
new recipes, so we all swap our favourites,” she added.
“Now, I am happy to share this recipe with the rest of my
Hutchison colleagues around the world.”
What’s cooking with
Hutchison’s
extended family
Whether in Pakistan, India, Ireland, Austria or
Hong Kong, cooking is a passion for many
members of Hutchison’s far-flung family. Whilst
it may never be possible to sit down to a meal
with colleagues half a world away, it is entirely
possible to share a taste of what they love to
cook at home.
Sphere
invited employees to share
favourite recipes. Here are “six of the best”. Let
us know how the recipes turn out by emailing
attaching
photos of your international culinary triumphs!
“Our goal is to make sure that all HKT employees are
receiving quality, wholesome food each and every day,”
said Kyu Gun Lee, manager of Corporate Strategy and
Communication at HKT. A typical meal there includes a
serving of rice, soup and four different Korean side dishes,
the most popular being spicy pork bacon with lettuce. Known
in Korean as Jaeyook-bokeum, it comes with a bracing sauce
that includes red chili paste, chili pepper powder, garlic
and ginger.
On average, the canteen at HKT, which serves about 250
people daily, dishes out 650 kg of fish each month and up to
2,000 kg of rice – equivalent in weight to an average four-
door car. Across the Pacific, the 1,500 or so employees who
frequent the canteen run by the Panama Ports Company
(PPC) in Balboa, consume as much as 700 kg of meat and
225 kg of vegetables per day.
With so much food to procure, prepare and serve - and so
much cleaning up to do afterwards - it is easy to assume that
Hutchison’s largest canteens employ hundreds of staff. Not
so, according to Juan Antonio Sucre, Corporate Affairs and
Public Relations Chief of PPC. “We have a master cook, 14
staff members during the day shift, nine during the evening
shift and nine during the overnight shift, plus six contracted
cleaning staff.” In other words, the canteen serves 500 people
each day with only 39 staff members. It is a similar story
with the seven staff canteens at Hutchison Port Holdings’
European Container Terminal in Rotterdam, the Netherlands.
Each canteen serves about 400 people for lunch with only
three employees on canteen duty at any given time.
Employees are given plenty of healthy choices on the
menus of staff canteens run by Hutchison companies.
... (continues p. 26)
