EVERY GRAIN COUNTS
TEQUILA 22 Mockin'bird Packets of OUR
past
14
SUGAR, spice AND
EVERyTHING
RICE
12
No. 1 Feb 2015 Food magazine 1/2015 $7 (including 7% GST)
:
IN
IS DE
THE LITTLE
Rice DOT
LIMITED EDITION
MENU This menu contains nothing but insanely delicious articles with enough content to fill your stomach! Prepare yourself for a scrumptious journey packed with Food Reviews, the latest Trends and not forgetting Rice Magazine’s monthly Chef ’s Recommendation!
WHAT'S NEW?
read before you eat A Taste of Home
Catching on Cafés
Old School Delights (along Thomson Road) proves how they stand out from the rest of the block! ........................... Page 3
Traditional cafés are out, concept cafés are in, find out what this new craze is all about! ......................................... Page 4
Tea Marks the Spot
#FoodFeed
A couple of $2 bills will be enough to satisfy your tummy, wherever and whenever ............................................ Page 11
Packets of Our Past
Treasures in the form of packets. What are the stories behind these traditional snacks? .............................................. Page 14
The Setting Sun
Are Pasar Malams slowly becoming a thing of the past? ................................................................................ Page 18
Late Night Delights
Save yourself the search for supper and satisfy your craving no matter which part of Singapore you are at! ....................................................................................... Page 20
Discover how food entrepreneurs are making use of Instagram as a platform to promote their businesses ................. Page 10
ROOT OF THE PROBLEM Into the “Food”-ture
Never considered being a hawker? You might just change your mind! .......................................................................... Page 7
Let It Grow
Can’t hold it back anymore! Learn how Singaporeans grow their own fruits and vegetables ................................. Page 8
Food for Thought
The solution to food wastage in Singapore? .............. Page 15
chef's recommendation
Page 12
Sugar, Spice & Everything Rice
In several Asian cultures, Rice is not only used for eating trace back the roots of rice and how it plays an important role in the different races.
GET YOUR HANDS DIRTY!
tHROUGH aNOTHER'S eYES
Early Morning "Quickie"
The Fishball Story
Gelati-amo
Prisoner to Ana
Make your own chicken satay breakfast wrap in five easy steps ......................................................................... Page 2 Master the creation of your very own healthier choice dessert. ....................................................................................... Page 21
A young entrepreneur ventures out into the hawker industry. .................................................................................... Page 6 Witness Candice’s battle with Anorexia and her road to recovery .................................................................... Page 16
A La CARTE
Tequila Mockin’ Bird
Mocktails: the healthier, cheaper, and tastier alternative. Make your own mocktail with this simple recipe! ....................................................................................... Page 22
Rice Bits
Who wouldn’t love a good joke?................................ Page 24
fROM THE
EDITOR
W
hat do you get when you put together a team of very unique individuals and ask them to write about food? You get a whole plethora of articles that surprisingly can be fit into six different categories. You can choose to Get Your Hands Dirty, trust our opinions and Read Before You Eat, look at the world Through Another’s Eyes, find out What’s New and keep up with the Root of the Problem. Of course, not forgetting our monthly Chef ’s Recommendation, specially made just for you. As Asians, we are genetically inclined to love rice more than our Western neighbours. Especially in Singapore, where we do not restrict rice only for eating purposes. This is why our magazine is named Rice, to symbolise the diversity of not only the team, but of rice as well. In Rice, we make sure that you value the importance of every meal. Besides that, Rice will bring you all around Singapore to find out what everyone is up to, exploring the different trends and issues. Well, what are you waiting for? Flip the pages, and brace yourselves for the ride of your lives as we dive head first into the ‘foodventure’ that awaits. But beware, as our monthly Chef ’s Recommendation will leave you craving for more!
Rishiiy
Editor of RICE Magazine
About
the cover photoGRAPH
EDITORIAL TEAM
Anika
Sub-Editor
Elsie
Cheryl
Reporter
Sub-Editor
Photograph by Alysia Choo
As the cover suggests, there are many different ingredients that uniquely goes well with rice cinnamon, garlic, chilli, turmeric powder and all kinds of spices of different races. In a way, Rice represents Singapore. As a multiracial society, Singapore is binded as one through food, and rice is the one thing that keeps us all connected.
ALYSIA
Photographer
JOEL
NATALIE
Designer
Designer
SHANE
Reporter
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GET YOUR HANDS DIRTY! | RICE
EARLY MORNING
“QUICKIE”
You will never want to skip breakfast again as Natalie shows you how to whip up your very own breakfast wrap.
Y
ou hit the alarm for the tenth time, jolt up and race to the bathroom. With wet hair and crumpled clothes, you slam the door behind. 7.29am, you make it on the bus with a minute to spare. You did not miss class, but you definitely missed breakfast.
Despite breakfast dubbed as the most important meal of the day, there seems to be an alarming trend of adolescents skipping breakfast. Healthychildren.org stated that 20% - 30% of teenagers do not have the habit of eating breakfast with the closest thing probably being a cup of Milo for the road. Not only is not eating a proper meal in the morning concerning, but what constitutes to the meal is equally important. Think of your body as a vehicle - if you do not pump fuel in it, the engine will eventually breakdown and cease to function. Similarly, breakfast is the fuel that will help kick-start your day. What comprises healthy fuel food is no secret; they are simply carbohydrates, fibre, protein, calcium and vitamins. Keep in mind that balance and variety is key. Ms Sherine Goh, a nutrition graduate working at Real Food Killiney emphasised, “Even if something is good for you, remember to consume in moderation.” So forget chugging down endless cups of Milo everyday. You can whip up your very own Chicken Satay Breakfast wrap, packed with all the essentials that your body needs, all under 30 minutes.
Ingredients
1 Skinned chicken breast 1 box of Prima Taste Ready-to-cook source kit for Singapore Satay ½ cucumber ½ tomato 1-2 eggs 1 wholemeal wrap
22
Photo by Alysia Choo
Step I: Preheat your oven for ten minutes at 210°C and marinate the chicken breast with the Prima Taste satay marinade.
Voila! With six easy steps, your nutritious and portable breakfast is ready!
Step II: Place the marinated chicken breast on a baking tray lined with aluminium foil in the oven for about 20-30 minutes. To check if the meat is thoroughly cooked through, cut a slit through the chicken breast and it should reveal white opaque flesh with no traces of pink. Once you confirm that the chicken breast is fully cooked, remove it from the oven and allow it to cool.
When put to the taste test, Daryl Tan, a 19-year-old student at Ngee Ann Polytechnic, commented between bites, “I’m impressed! The wrap’s refreshingly light and it’s guilt-free!”
Step III: Make an omelette - crack an egg, beat it and season with a pinch of salt and pepper. Pour it into an oiled pan at medium-high heat and cook until the egg is firm and not runny. Remove from the pan and set aside to cool. Step IV: Cut the cucumber and tomato into small cubes, and slice the chicken and omelette to succulent strips. Place a wholemeal wrap on a plate, or if you would like it heated up as well, warm it up in the oven used for the chicken breast for approximately 30 seconds.
Daryl resides in the East so he lacks the time to eat breakfast, as he has to set out to school earlier in order to reach punctually. Thus, breakfast is a luxury. He did not have unhealthy cravings, instead felt more energised. “I would make this wrap for breakfast, it’s quick, portable and tastes good!”
Step IV: Assemble the sliced ingredients on the wholemeal wrap then roll it up carefully, tucking the ingredients in as you go along.
Nutritious and affordable. What more can you ask for?
READ BEFORE YOU EAT | RICE
A TASTE OF HOME
Cheryl takes you back in time as she brings you on a journey to Old School Delights to try some old school food!
A
t noon in Upper Thomson Road, Old School Delights (OSD) looked like another typical café from outside, but the moment I set foot into this quaint little café with my friend, doodle-filled chalkboard walls confined me and my nostalgic heart.
Established in 2010, OSD is different from the usual westernised cafés. Serving local, authentic food in an exquisite café, temporarily allowing patrons to time-travel back to the days when they sat in classrooms. Besides the favourite traditional delights, they also offer cakes that line the countertop and classic The café was equipped with toys displayed on shelves. wooden tables and chairs. The warm lighting, coupled with When the food was served, the familiar smell of home- we were delighted to see that cooked local dishes created a the delectable mee siam was cosy atmosphere that made placed in a gold-trimmed me feel at home. Manager, plate. It was presented Cindy Tulagan, greeted us beautifully – with eggs at the with a smile, before handing side and the bee hoon in gravy, us a whiteboard and a marker its smell tempting me. I took to place orders with. a bite of the mee siam and instantly understood what We browsed the menu, which everyone was talking about. resembled an exercise book. The thick gravy was of the After reading online reviews, right texture, and the dish we knew that some of their was definately a perfect bestsellers were Old School combination of sweet Heritage Mee Siam ($5.80) and sour. I could and Home-Style Chicken not help but Curry ($9.80). We proceeded indulge in it. to order.
“...meit feelmakeslike
a child again
I conversed with the lady at the adjacent table - Ashley Soh, who is in her mid-twenties, migrated to Australia five years ago. She told me that ever since she discovered this café, she has made it a point to visit OSD every time she is back home.
When asked why people should go to OSD instead of hawker centres, Cindy answered, “Firstly, we are air-conditioned, and second, we have a concept like no other - and tasteful food with no artificial flavouring whatsoever.”
She sighed, “There’s just something about being here, it makes me feel like a child again.” The magic in OSD is in its vintage decorations, traditional games, and biscuits that are rarely seen in Singapore nowadays, as it allows you to reminisce and relive the wonders of your childhood.
It was a pity my friend and I were too full for desserts. Despite the high prices, I feel that the overall experience is worth paying for. OSD has definitely exceeded my expectations. I left with one thought in my mind, “I’ll be back again”.
"
- Ashley Soh
4.5 Photo by Alysia Choo
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WHAT’S NEW? | RICE
C
N I H G C O T N A /
CAFES From bike-themed cafés to bistros built in old antique shops, read on as Joel explores the new craze over unconventional cafés here in Singapore.
C
afés have become increasingly popular in our sunny island. This is not surprising since most cafés serve mouth-watering food promptly.
However, what sets a café apart from the rest is its eccentricity. The more unique a café is, the more popular it will be.
However, café owners have taken a step farther to ensure that they stand out. In 2014, more than 200 new cafés were registered, so the competition to become the popular choice became stiffer.
Are concept cafés really the new trend in Singapore? Rice Magazine will be looking at three unique places that have contributed to the popularity of this phenomenon.
“
Food is no longer the only thing I will consider when selecting a café.
4
”
- Aloysius Tan
WHAT’S NEW? | RICE
WHEELER’S YARD
AEIOU CAFE
CUPS N CANVAS
Upon stepping into the spacious industrial warehouse compound located at Lorong Ampas, I was immediately greeted by bicycles standing proudly on the vintage wooden tables, which is a very unusual sight. However, the fragrance of coffee and burgers was incredibly strong, reminding me that this was no ordinary bicycle shop. Concept café Wheeler’s Yard is a fusion of bicycles, coffee and food altogether.
The popularity of concept cafés has been on the rise in Singapore, with a new idea being given life every other day. These cafés have made Singapore so much more unique – many of which have made use of our heritage to create a new dining experience for customers.
While many cafés try to create a unique selling point for themselves through the choice of decorations, others are turning to alternatives like doing certain activities while having a meal.
When asked how this idea came about, café owner, Mr Tommy Ong, 62, said, “I wanted to make this place value added, and there was no better way to do so than with bicycles since the park connector is just round the corner!” With the influx of concept cafés in Singapore, Mr Ong constantly makes changes - from the menu to the bicycles on display, he continually ensures that he is at the top of the game. Café owners like Mr Ong have jumped at the chance of succeeding in the food and beverage industry during this craze for unique cafés. The greater the demand for unique food and ambience, the easier it is to make a breakthrough in the industry.
One café that opened at the start of this year sits camouflaged in an old antique shop. Previously known as Oriental Antique House, AEIOU Café now takes residence in a humble shophouse along King George’s Avenue. This café makes use of some scrap materials to decorate the shop, adding to the vintage feel of the café. In fact, the owners of the café even decided to keep the signage of the antique shop hanging proudly on the mainframe. The food served was a mix of new and old in this bistro. According to Aloysius Tan, 18, a customer at AEIOU Café, “The vibe of this café is the reason why I chose it over others. Food is no longer the only thing I will consider when selecting a café.” AEIOU Café serves great food while making a statement for itself as a vintage café here as the trend continues to prove favourable in Singapore’s food and beverage industry.
One of the most innovative café concepts here in our tiny red dot is Cups N Canvas, a small shop located at 139 Selegie Road which makes use of a simple material - acrylic paint – to differentiate itself from the rest. Mr Steve Lee, 45, former owner of the art studio Abrakadoodle, said, “By providing an avenue to chill, do art and drink coffee, it simply adds to their sense of creativity and their need to seek unique experiences.” He added, “I believe it appeals to today’s younger generation tremendously as the general level of art appreciation increases.” The success of this concept café is clear through the daily crowd and positive reviews. Nanyang Junior College student, Brendan Mayle Kor Chong Li, 18, said, “These types of cafés allow customers to experience something new (by) combining both a necessity, like food, and an interest, to attract people to these concept cafés.”
As more and more café owners decide to revamp their businesses to fit a specific theme and budding café owners start to open their own concept cafés, it is clear that the popularity of these cafés has skyrocketed. However, according to figures from Singapore’s Accounting and Corporate Regulatory Authority, nearly half of the 369 cafés that opened in 2011 have since closed down. Experts say that many café entrepreneurs lose out because of their lack of essential knowledge in the kitchen, inventory and cash management. As said by Mr Ong, “It is a supply and demand system. There must be people who want your product before it has a shot at becoming successful.” With more than 200 new cafés registered in 2014, competition is tough to become recognised in our little red dot. With over 5.4 million people in Singapore, trends change everyday and people are getting harder to satisfy. In spite of this, the evolution of our café industry is commendable, as compared to years ago when one was only given the chance to have a meal in a café during special occasions. This trend is extraordinary as it shows how the Singapore food industry has become so incredibly luxurious and unique in its own way.
e Photo by Alysia Choo
5
THROUGH ANOTHER’S EYES | RICE
THE
FISH BALL STORY
D
Shane gets the opportunity to speak to the winner of the Chowzter Awards 2015. Crowned the Overall Tastiest Feast in Asia, we have a peak into his life.
onned in a turquoise shirt matched with beige bermudas and sporting a snapback, there stood a fresh-faced young man beaming with radiance and youth. He greeted me with his glistening eyes and bright smile. Meet Douglas Ng, 24, a diploma holder and the owner of Fishball Story located in Golden Mile Food Centre. While many of his peers settle with comfortable office jobs, managing a hawker stall is a daring venture for someone of his age. He shared with me that his reason for choosing the hawker trade was because of the memories he had of his grandmother squeezing each fishball with her hands. The fishballs were only made during special occasions, but Douglas could never forget its divine taste.
6
“She (grandmother) taught me this recipe so that I could make it myself and eat it whenever I wanted to,” he recounted. Douglas’ grandmother inspired him to venture into the food and beverage (F&B) industry when he was 16. He believes that in order to stand out, Fishball Story needs to appeal to customers seeking an authentic taste. Ricky Ng, a regular customer, mentioned, “His fishballs are homely, handmade and most importantly, 100% fish.” “I dare say that our fishball noodles are one of the best in Singapore,” Douglas asserts. With his determination to serve nothing but the best, he often wakes up at four in the morning to prepare the ingredients and then serve the long queues everyday.
In return, he has received great reviews, article features and several accolades. At his age, he has definitely achieved more than his fellow hawkers. To him, his occupation is meaningful, especially since he has a heavy responsibility as a young hawker. “Other than preserving my grandmother’s age-old recipe and hoping it will (be) passed down for generations, I want to contribute to the preservation of Singapore’s hawker culture,” he gesticulated as he spoke of his big dreams. It was not always smooth sailing for Douglas. As a young hawker first starting out with a few customers, he was perceived as inexperienced. Tan Ah Huat, a hawker at Bukit Timah Food Centre, has a positive mindset
towards the youths. “If youths are willing, they will definitely succeed as hawkers. They are more agile, and it all comes down to their drive and passion.” As a young man with a strong entrepreneurial drive, Douglas had advice for other youths. He believes that many of them are in a situation where they do not know what that they want to pursue.
... OUR FISHBALL “NOODLES ARE ONE OF THE BEST IN SINGAPORE
”
- Douglas Ng
“Just follow your instinct, know what is holding you back and fix it… Be prepared to make sacrifices. Most importantly, have the passion. Not everyone is fortunate to do what they love, and always remember, salary does not define happiness.”
ROOT OF THE PROBLEM | RICE
INTO THE
"FOOD"-TURE Curious about what the future holds for Singapore’s hawker trade? Join Natalie as she uncovers why youths are unwilling to get down and dirty, hawker style.
D
eafening clanks of the wok, crackling hot oil, incessant chatter, blinding neon signboards, heavenly aromas, sweaty hawkers, delectable dishes and cleaned out plates. Imagine if all of these ceased to exist? Nearly 50 years ago, the hawker trade started out with hawkers selling bowls of piping hot food along the street. The rise in the hawker trade then led to the opening of Singapore’s first hawker centre in 1973 - Lau Pa Sat*. The hawker trade has since contributed to Singapore’s rich and diverse heritage. However, Singapore’s hawker trade might come to a halt despite several measures by the government An article published by TODAY newspaper in July 2013 expressed the lack of continuity in the hawker trade due to the absence of manpower. Why is it that youths of today refuse to take up this trade?
"LEAVE IT TO US OLDER PEOPLE" goodmorning
In Singapore where success is based on power, wealth and status, the humble hawker life cannot quench the new generation’s thirst for achievement. “Life is short, I want to do something bigger than being a hawker. Like become a lawyer in London’s leading law firm,” Rachel Soh, an 18-year-old student at Anglo-Chinese Junior college, chuckled between sentences. Singapore Business Review reveals that “Wages for bluecollared jobs sunk in 2011”. Hawkers reportedly receive half the amount of money as compared to people with white-collared jobs, which is another reason why youths stray away from this occupation. With this prejudice in mind, youths would never consider becoming a hawker. However, Connie Low, 42, mentioned on VoicesTODAY, that she earns about $3,000 to $4,000 a month, which is almost as much as those holding
- Ms Lada Tan
white-collared jobs. She urges youths to not base success on the title of a job. Another very common misconception is that hawkers are less educated. When asked if assumptions were true, Mr Lee, the proud owner of Ah Yao Hakka Yong Tau Fu, replied with a big smile, “I became a hawker because I have a dream of eventually opening my own restaurant, and not because I did badly at school. I needed to earn some capital and experience before that, so I decided to set up my own hawker stall as a stepping stone for my future business.” Youths of this generation are labelled as “strawberries” – pretty on the outside, but easily bruised on the inside. The rigour and taxing hours that come with being a hawker are usually not what youths are subjected to. “Youths are not cut out for the hawker lifestyle. Unless they are extremely passionate about it,” Ms Lada Tan,
small but feisty hawker at Thai Experience located at Golden Mile Food Centre, remarked. “Leave it to us older people.” She explained that being a hawker is no easy feat. Besides waking up at dawn and having to prepare the ingredients, Ms Lada has to gather the energy to last the entire day. “It’s hard work, but encountering people who want to eat your food makes it worthwhile,” she admits. Youths are crucial to the survival of hawker centres. The hawker trade has to adapt to the circumstances to prevent Singapore from losing its identity as a food nation. Regardless, it is heartening to hear that hawkers like Mr Lee and Ms Lada Tan are confident that Singapore’s hawker trade will be able to sustain itself. But more has to be done to ensure that the legacy will carry on for many more generations to come.
DID YOU KNOW? The Youth Hawkerprise is a campaign started by a group of four Nanyang Technological University (NTU) students to inspire change in the attitude and perception of hawkers. The campaign aims to promote being a hawker as a viable career option for youths, hoping that they could take over as the next generation of hawkers. It is done through the showcase of existing young hawkers who are successful in the trade such as brothers Cai Wei Li, 31 and Cai Wei Shing, 28, owners of ramen stall Homebaked Dough.
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ROOT OF THE PROBLEM | RICE
LET IT GROW your ow it is tough to grow e, or ap ng Si e rc In land-sca me! from your own ho en ev e, or ap ng Si
I
n this concrete jungle, you would think it is nearly impossible to find a place that harvests food to feed anybody. You picture farms as a huge field with endless rows of food growing everywhere – but do you know about urban farms on rooftops and edible gardens in HDB corridors? Singapore is also known as the Garden City, and according to TODAY newspaper in 2013, it stated that 56% of the island is covered in vegetation. But with the scarce space on this tiny island, it gets you thinking
“
about how we can have our terrariums* and vertical own farm right in our homes. gardens*, more and more Singaporeans are familiarising The solution? Edible gardens. themselves with these complex terms as they start their own According to GoodFood green adventures. World in 2011, urban farming is of a larger scale and produces There are more urban more than edible gardens. It farms and edible garden is tough to pursue farming organisations taking root in Singapore. However, here, encouraging people to urban farmers, as they are begin growing their own food known, have found their way through the classes and events around it. With the help of held. A Straits Times article in advanced technology and February 2015 stated that innovative methods such as hydroponics*, aquaponics*, railing planters*,
Working with your hands, getting back in touch with nature… It is very enjoyable.
”
-Donald Tan
8
n food. C
rdening in ing and edible ga
at urban farm heryl takes a look
more than 90% of Singapore’s total consumption was produced locally. There are many reasons why people grow their own food – a love for Mother Nature, or simply to get away from the hustle and bustle of the city – and so on. Sam Lim, an edible gardener, was in the food and beverage industry, and has always had an interest in producing his own food.
ROOT OF THE PROBLEM | RICE
“We had herbs (in the restaurant), but I only saw the final packaged product… I wanted to know where the food came from and how it was grown. Through this, I got to understand the flavours, and how the weather affected the taste. Now I get to see it and learn a lot,” he revealed.
When asked about the benefits, Lim Yuan Kang, an urban farmer at Singapore’s first commercial urban rooftop farm at *SCAPE was quick to respond, “A lot.” He listed three main benefits – it is recreational, healthy and you get worry-free and fresh food.
Some curious Singaporeans attempt to grow their own food with zero knowledge or help. Tan Ser Hui, 24, a part-timer at HortPark’s The Plant Story, told me about the start of her edible garden adventure. “I tried planting a few plants such as basil and tomatoes years ago just for fun, but it always wouldn’t grow,” she recalled.
Donald Tan, a full-timer at Edible Garden City, and a featured urban edible gardener on various articles, was not short of appraisals for edible gardens, elaborating, “Working with your hands, getting back in touch with nature… really, no stress work. There’s nothing negative at all… It is very enjoyable.”
Today, Ser Hui has successfully grown her own consumable harvest. “This morning, at work, we ate my brinjals for lunch,” she beamed proudly, as she showed me around the little edible garden of The Plant Story.
According to CNN, edible gardening helps relieve stress, improve mental health and many more. Being surrounded by nature can provide you with all these benefits, but what about disadvantages?
Besides the problem of land constraints, pests and unpredictable weather changes pose threats to edible gardening and farming in Singapore. But, if you think that you are up for the challenge, here are some tips on how to start your own edible gardening adventure:
BE VERY SURE
Edible gardening is not something that you start and then all of a sudden abandon just because you get tired of it. “You need a lot of time, commitment and research as to understand just what your plant needs,” Sam advised.
KNOW YOUR HOUSE There are differences in how you get started with planting, based on the type of housing you live in. Donald suggested, “The easiest is to plant in pots, raised beds*, or planter boxes at home.” Even where the sunlight reaches at what time of the day matters for your plants to ensure they grow.
CARE AND LOVE
Shower your plants not only with water, but with tender loving care! Ser Hui reminded, “You will have to observe it everyday and give them the required nutrients, water and sun. It'll taste better this way too!”
EXPERIMENT Volunteer at a garden, or take classes outside before starting your green journey, just like Sam, who started out at Bishan Herb Garden, took classes and then started his own edible home garden. By doing so, you get to learn from other people and your own experiences. Yuan Kang encouraged, “Experience it handson first, do some trial and error at someone else’s place.”
START SIMPLE
“Start with herbs because they do not need fertiliser,” Ser Hui recommended. She also mentioned to use good quality seeds or seedlings, as this will ensure a higher success rate. When you begin with easier plants, there is a higher chance that you will succeed and gain confidence to continue growing more plants for your consumption.
These are some general tips, but as Yuan Kang emphasised, “You have to adapt your plants as every environment is different, you cannot just copy and paste.” So make the necessary changes and experiment away! This green adventure has proven to be difficult, but I guarantee you, it is bound to be a fruitful one! Photo by Alysia Choo
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WHAT’S NEW? | RICE
#FOODFEED
Slaves of social media? That is now a story of the past. Join Elsie as she explores local youths’ rising ‘domination’ over Instagram with their tech-savvy expertise in today’s digital age.
S
nap, caption, and post. In a matter of seconds, there you have it – An Instagram update. A little while after, a “Like” notification will pop up to inform you that indeed, the photo of the dinner you prepared yourself, complete with the fancy utensils, left someone else salivating. Instagram, launched in October 2010, recorded one million users within two months. As of 2011, Mashable revealed that out of the 52% mobile users, 19% upload snapshots of their meals to the web, a practice termed as “foodtography”. A quick search on Webstagram* showed over 188 million posts with the hashtag* “#food”. Whenever food is the topic of conversation, it is no longer just about eating. As Winifred Lua, founder of Winifred
Kristé Cake, agrees. She saw the prospects of Instagram as a marketing tool, with the steady increase in followers. Along with Winifred is Jason Tan and his partner, Ye Chu Ming, who runs their Instagram cupcake shop, Nothing Fancy. When asked why they decided to start their shop online, Jason stated that “It was an opportunity to start (our business) small, with no initial funds on a free platform”. The Millenials* dominate social media and manipulate it to their advantage. Rather than it functioning simply as a source of entertainment, they make use of it for their businesses. Trends are always shifting, but one thing is for sure, Instagram entrepreneurship is in.
KEEN ON STARTING YOUR BUSINESS ON INSTAGRAM?
PROS
CONS
ZERO START UP CAPTIAL No rental or domain purchase required. All you need is an email address and a password.
PHOTOS CAN ONLY BE SHARED AMONG INSTAGRAM USERS The web version of Instagram is restricted to certain functions making it less convenient.
CONVENIENCE It is as simple as snapping a photo, writing a caption and posting it. It can be easily done on-the-go, even with options to edit in case of an error. VISUAL ADVERTISEMENTS When it comes to food, aesthetics is undoubtedly important. How could one not salivate just by looking at a pleasing food feed? FILTERING TOOL An effective filtering tool to reach and engage targeted markets. Hashtags can get you high coverage and exposure.
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NARROW SPACE FOR BUSINESS DETAILS An Instagram profile biography has a limit of 150 characters. Hence, it is hard to work within the word count, resulting in the need to omit partial information regarding the business itself. ABSENCE OF THE CLICK FUNCTION ON LINKS IN COMMENT SECTION AND CAPTIONS Users are required to manually copy and paste the links in their browsers, but not everyone puts in the extra effort to do so, thus making instagram more limited.
Photo by Alysia Choo
READ BEFORE YOU EAT | RICE
Tea Marks the Spot Ditch the high-class restaurants and take a stroll down tiny shophouses and hawker centres with Alysia to find nostalgic dishes from your childhood.
Y
ou confuse the rumbling of your stomach with the thunder outside at three in the afternoon. Contemplating between the small round balls of sweet ondeh ondeh, and the sweet and salty tutu kueh, you decide to get both - maybe after some refreshingly sweet ice cream. When Singaporean citizens migrate, most of them say that what they miss most about Singapore is the food. But, is the culture of these beloved local snacks dying out? Most people think so. KF Seetoh, founder of Makansutra, wrote that it is a “dying heritage”. On the contrary, Mdm Yong Wai Jin, who has been making tutu kuehs for 10 years, states otherwise. She points out that she and her friends strive to “keep the tradition alive”.
Cream OndehOndeh Ice Push Cart These rice balls have a thin shell with fresh bits of coconut flakes, which makes for a perfect ondeh ondeh. When I bit into it, a lavish stream of gula melaka* spilled out, making me an instant fan. I was instantly hooked. The humble shop that I went to was at Jalan Besar, which has “some of the best Nonya Kuehs” according to Gregory Leow of Hungry Go Where. Remember to go there early to chope* your ondeh ondehs as they sell out fast!
Take one bite of the sweet, icy goodness, and instantly feel refreshed. Request your ice cream sandwiched in between slices of rainbowcoloured bread or thin waffle biscuits from the friendly ice cream uncles to get the full experience. There are many flavours to choose from, including my favourites - red bean and taro. But you have to eat it fast in Singapore’s scorching hot weather, or you will have sticky, melted ice cream dripping down your arm!
Tutu Kueh Tutu kueh is an extremely delicate rice flour snack filled with peanut and coconut. You will be filled with an uncontrollable urge to take another bite as this sweet combination is simply irresistible! The tutu kuehs at Eastern Rice Dumpling are handmade. A customer, Nicole Goh, told me, “ I could just keep eating and never get sick of it because it’s so light”. She confessed that she has thought of buying boxes to bring when travelling.
4.5/5
3 for $1 Cambridge Deli 216G Syed Alwi Rd #01-06, Singapore 207799
3.5/5
$1.20 each Look out for the rainbow umbrellas and roads along heartland and city areas
4/5
5 for $3 Eastern Rice Dumpling The Clementi Mall, #B1-K1, Singapore 129588
“I could just keep eating and never get sick of it” - Nicole Goh
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rice
CHEF’S RECOMMENDATION | RICE
Sugar, Sugar, Spice Spice && Everything Everything Rice Rice
SUGAR, SPICE AND EVERYTHING
Rice has marked its trail on Singapore’s diverse ethnic community. Join Shane and Elsie as they trace down the roots of how rice establishes both its essentiality and versatility in the Indian, Chinese, and Malay communities.
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Photo by Alysia Choo
CHEF’S RECOMMENDATION | RICE
E
very grain is the harvest of a farmer’s sheer hard work on the field. You may belittle it for its dull appearance, but do not underestimate the amount of energy it supplies. Rarely appreciated, often neglected. Yet, rice is a staple for many and complements almost everything. As an Asian, you probably remember having rice for most meals. We have incorporated rice into our daily lives, as statistics have shown that Asia is responsible for more than 90% of the world’s growth and consumption of rice crops.
The Australia New Zealand Standards Code (FSC) recommends a daily carbohydrate intake of 310 grams. Rice, a great source of carbohydrate, supplies us with the energy we require everyday. Simple yet versatile, rice has become an integral part of our daily lives, from the delicacies we consume to our cultural rituals. We will be looking into how rice is used in three different dominant cultures in Singapore — Chinese, Malay and Indian.
CHINESE
MALAY
INDIAN
Rice Cakes, Nian Gao
Nasi Lemak
Biryani
Eaten during Lunar New Year to symbolise prosperity and a better future, the practice of eating rice cakes have been around since 7000 years ago. Rice cakes, also known as Nian Gao, are made out of glutinous rice and come in various shapes, sizes and colours. It is offered to the Chinese deity, the Kitchen God, as it is a superstition believed by most Chinese-Singaporeans that the stickiness of the glutinous rice seals his lips and prevents him from reporting anything negative to the emperor.
There is no specific time for Nasi Lemak, as it is easily-obtained. In fact, it was originally known as the “poor man’s meal”. Nasi Lemak, or “rice cream” in Melayu, is normally accompanied with fried ikan bilis, kangkong, and sambal chilli. Today, a plate of Nasi Lemak is not so simple anymore. However, the fragrance of the coconut-infused rice and pandan leaves never fails to leave you salivating. Char Zi Cong, a student, mentioned that, “Nasi Lemak is a simple and easy to prepare, I love it!”
Biryani, a unique Indian delicacy with the fragrant stir-fried rice as the star of the dish. As Freddie Goh, 23, would agree, “As long as there is good Biryani rice - You can just have it with curry.” The concoction of rice, meat and spices were first served when the Mughal Empress made a surprise visit to the army barracks and found the warriors deprived of nutrition. To ensure that they stayed well-fed, she instructed the chef to cook a complete meal. Thus, the Biryani was born!
Rice Dumplings, Zongzi
A Wedding Ritual
Kolams
The Chinese eat rice dumplings, also known as Zongzi, during the annual Dragon Boat Festival. It is wrapped in bamboo or reed leaves, made of glutinous rice, and completed with various fillings. This is done in remembrance of Qu Yuan, the Chinese official that was banished from the country after being wrongly accused of slander. The fall of his state proceeded after and he committed suicide by jumping into a river. The citizens, impressed by his loyalty, scattered rice dumplings in the river to prevent fishes from eating his body.
In the Malay culture, rice is used for wedding ceremonies. Celebrated in high spirits, the couple receive blessings and best wishes from their families and friends during Bersanding*. A highlight during Bersanding is the Merenjis ceremony*, where guests sprinkle yellow rice over the newlyweds. Rice is regarded as a symbol of fertility, so the act signifies the guests’ blessings to the couple. Professional Malay wedding planner, Hafiz Jumain, 29, said, “The Merenjis ceremony has been passed on for over 10 decades, and we still see it in practice.”
In the Hindu culture, Kolams - a translation for “beauty” - are intricate, ceremonial patterns and designs shaped with rice grains. These are often found on the doorsteps during festive seasons such as Deepavali, to denote auspiciousness. By the looks of it, one would not deny the meticulous efforts and extensive patience required to create such a detailed artwork. Dating as far as five millenniums back, Hindus believe that Kolams would invite Goddess Lakshmi into their households to drive evil spirits away. It also helps to beautify their doorsteps.
Rice will always be an essential in our lives, make every grain count. Dick Chan, 64, feels the same. “My mother used to scold my siblings and I when we did not finish our rice - she taught us the importance of it, something I’d always share with my children and grandchildren.” This mindset should be cultivated for generations to come. After all, rice is cultivated too. Singapore - a tiny red dot with diverse ethnics and cultures. Despite so, lines between different races are gradually blurring. Food binds us as a nation, and rice unites our multi-racial society.
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READ BEFORE YOU EAT | RICE
PACKETS OF OUR PAST Ever wondered where to find those hidden gems? Read on as Joel takes us back to the days where biscuits came out of tins and not plastic wraps!
P
ackets of snacks stacked on top of each other, filling the small stall until its cracks. There was nothing more satisfying than walking into this humble shop at four in the afternoon and seeing the many treats that I remember gorging on as a child.
Traditional Singaporean tidbits have been famous treats known to our generation and the ones before us. Grandparents and teenagers alike have had the same mouthwatering flavours pass through their mouths. From Gem Biscuits to Love Letters, these are not just ordinary snacks that we munch to fill the emptiness in our tummies - they deserve much more credit than that. Today, traditional snacks live on.
Pig Ear Biscuits
When asked on whether traditional tidbits would become a thing of the past, Mdm Lee Poy Ngoh, owner of Li Da Biscuits and Confectionaries said, “These snacks will not die with history, its low prices and unique taste will always attract Singaporeans.” Let us take a trip down memory lane to talk about some of our all-time favourite snacks!
Did you know that this incredible invention was originally widely recognised as Butterfly Crackers? According to ieatishootipost. sg, each cracker was handcrafted into shapes of miniature butterflies but the bakers eventually got tired and decided to leave it unfolded, thus naming it Pig Ear Biscuits since it resembled one.
Gem Biscuits A simple recipe that involves colourful icing resulted in iconic biscuits. According to nicecupofteaandasitdown. com, Gem Biscuits was an accidental invention in Berkshire by Huntley and Palmers* in the 1900s. Amongst all the snacks, Gem Biscuits are the easiest to find.
Love Letters What’s in a name? One story from mothership.sg suggests that the biscuits were once molded into messages. After secret lovers read them, they would eat it to remove the evidence, and to signify that they have taken their lover’s words to heart. Romeo and Juliet would have been thrilled.
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“
Traditional snacks will never go out of style.
”
- Isaac Fan
ROOT OF THE PROBLEM | RICE
food for THOUGHT
Contrary to our parents’ beliefs, food wastage does not only affect the children in Africa. Join Rishiiy as he goes in depth into the subject and discover what food banking is.
I
n many Third World countries, food is insufficient. It leaves its malnourished children scarily thin and rummaging through trash for any leftover food. We are fortunate to be living in Singapore, where food is in abundance. However, not everybody treasures food.
Ms Shermain shared with us, “We are working with big hotels such as Fullerton, Hilton, and Marina Bay Sands, and collecting their perishable food items. All the while making sure that the cooked food we acquire from these companies are still safe for redistribution and consumption”.
The amount of food wasted by Singaporeans remains an unfortunate number. In 2014 alone, over 788,600 tonnes of food were wasted. That is the same weight of approximately 797 Merlions combined! However, there is no need to fret, as Food Bank is trying to ensure that no food will go to waste.
With so many improvements already in play, Ms Shermain shared with me that she hopes that more Singaporeans would know about Food Bank so as to fulfil their goal of being Singapore’s main coordinator for food donation in five years. Hopefully, this will help to minimise food wastage.
What is Food Bank?
Food wastage is becoming a serious issue in Singapore as discovered by 222 million tons project* founder, JeanFrancois. After visting Singapore and conducting a two-week study, he found out that the average Singaporean wastes up to 112 kilograms of food per year. Even though this is nothing compared to the food wastage in other countries such as the United States or Canada, it remains a matter of concern due to Singapore’s population barely reaching six million.
Food Bank is a charity organisation founded in 2012 by Nichol and Nicholas Ng. When asked about what they do, Ms Shermain, a Food Bank associate stated, “We collect excess food and donate it to the people who are in need.“ By doing so, Food Bank is reducing food wastage in Singapore. Instead of letting your food go to waste, why not help to improve the lives of underprivileged families? Food Bank’s partnership with the charity Beyond Social Services (BSS) “rallies people together and ensures that everybody has sufficient food to aid (in) their nutrition”, according to Ms Jolene Fok, an associate of BSS. Such valuable connections with organisations help Food Bank to reach out to the needy. You too, can join in and lend a helping hand to these charity organisations in helping to reduce food wastage.
Photo by Alysia Choo
In a wealthy country like Singapore, the importance of food is often overlooked. However, food wastage is something that could be eliminated in future with organisations like Food Bank. You can help to do your part as a young food aid volunteer, or simply by remembering and abiding by these few words that Ms Shermain shared with us, “Do not bin it, when you can still eat it!”
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THROUGH ANOTHER’S EYES | RICE
PRISONER to ana
Prisoner to Ana
Join Alysia as she speaks to Candice, a recovering anorexic, to find out more about the eating disorder plaguing countless of teenagers all over the world.
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THROUGH ANOTHER’S EYES | RICE
Prisoner to Ana
C
andice Chee is only 18, but has a brilliant mind. When I saw her, the first thing I noticed were her black skinny jeans, which accentuated her long, frail legs as she grinned at me nervously. The honour roll student recalled how she fell into the clutches of an eating disorder. It started in secondary school when the teachers took her height and weight. “I found out I was 9kg heavier than my friend who was the same height. I felt so embarrassed and hated the way I looked." She has been suffering from anorexia ever since. There have been countless studies that link exposure to media's perception of beauty to body dissatisfaction among women as they adopt the same ideals that it glorifies. Rachael Yow, a student, felt that youths try to “attain the same standards by having eating disorders”. Dr Charlotte Chua, a consultant at Mount Alvernia Hospital said that patients are getting younger because of the age at which they are exposed to the media. According to figures from the Singapore General Hospital (SGH) in 2013, there was a 46% increase in the number of teenagers suffering from anorexia or bulimia as compared to 2011.
Dictionary.com defines Anorexia as a loss of appetite and inability to eat. It is an emotional and mental disorder, which fuels itself with a desire to become skinnier by refusing to eat. Anorexia is sometimes even personified by the name “Ana”. When I asked Candice about weird eating habits of anorexics, she giggled and told me about the “cotton ball diet”. According to Huffington Post, people would soak these indigestible cotton balls into their juice to curb their appetite due to “an initial feeling of fullness in the stomach”. If continued, it could bring about cramps, infections and may even require surgery. Dr Chua says that it is not easy for friends and family to understand what sufferers of eating disorders are going through. Candice seconds that. Her voice quivered as she told me about how anorexia ruined her relationship with her parents. “I argue with them when they don’t understand. I can’t focus in school because all I am thinking about is cutting.” In 2014, Candice relapsed after recovering for a year. Someone else in her class with an eating disorder had triggered hers.
“It killed me to think about how much of a failure I was in comparison. I started skipping lunch and delved deeper into depression.” Candice was admitted to SGH a few weeks later because of a severe gastric attack. Making friends while in the ward helped her on her road to recovery. However, she said that the hardest part of recovery is comparing herself with others. Candice has since started an Instagram page dedicated to the food that she prepares herself. Preparing her own food means that she knows what she is eating and putting into it. It motivates her to document whatever she eats to her 295 followers. Anastasia Yeo, from the Association of Women for Action and Research, says that obvious warning signs of eating disorders are a sudden loss in weight and drastic changes in appetite. Pro-anorexia websites that normalise anorexia restrict the chances of recovery for sufferers who stumble upon it as they promote the disorder and motivate each other to keep at their bad habits. In the midst of my research, I chanced upon sentences such as: “Thou shall not eat fattening foods without punishing oneself afterwards.”
Candice told me that people with anorexia usually make rules for themselves. Dr Chua feels that these websites normalise anorexia for sufferers and are holding them back from recovering. “It’s so heartbreaking to see girls motivating each other to self-harm.” She advises that the best way to approach loved ones with an eating disorder would be to have a talk with them. Communication is vital in these situations. Sufferers need to know that they are loved, cherished, cared for and that they can count on someone. Dr. Chua also said that support from loved ones is also an important factor in recovery. Candice told me with a look of conviction how she never wants anyone to go through what she did, and the best advice she can give is to love yourself enough to realise you deserve nourishment and care. Going down the rabbit hole of eating disorders will make you hate yourself more than before despite the weight loss. “Physical beauty only grants temporal happiness, but true happiness materialises when you are confident of your flaws and accept yourself for all that you are.”
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READ BEFORE YOU EAT | RICE
THE SETTING SUN
Shane brings you on an irresistible gastronomic journey. Join her as she explores local Pasar Malam food delights that once occupied a special place in our childhood.
A
s the clock struck nine, I stepped onto the squeaky wooden planks. The bright lights blinded me momentarily. The clattering spatulas, sizzling oil and incessant chattering overwhelmed me with a sense of familiarity. The aroma of smoked meat and herbal eggs wafted through the air. Most youths would feel a strong sense of nostalgia as they recall visiting Pasar Malams for the delicious snacks or trying their hand at winning that coveted plush toy from game stalls. According to Infopedia, a Pasar Malam is also known as a “night market” in Malay. It is usually found in neighbourhoods as it offers affordable food and other items such as traditional toys, clothes and shoes that are sold on mobile stalls. Undeniably, Pasar Malams have become a representation of the rich culture in Singapore, and a place of heritage. Pasar Malams have 60 years of history. However, it is now facing a decline in its popularity. Mdm Ong Sin Yii, a Tutu Kueh stall owner, noted the trend as well. “It (Pasar Malam) has become much quieter as compared to (the) past.
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This sight may be due to the increasing number of shopping malls in the neighbourhood area,” she lamented. Shopping malls may seem more appealing today, but Pasar Malams remain a part of many Singaporeans’ childhood where they jostle through the endless stream of crowds and strategically arranged stalls amidst the clamouring. This harmonious place brings people together, and that is what we truly love about Pasar Malams. “I loved the Pasar Malam, I still do. It represented my childhood and I really hope that I can bring my kids to the market someday and experience (it),” Ernest Loke, a 19-yearold student, shared. The Pasar Malams that spring to life at night is a wonderful part of Singapore’s history and culture. We should continue this tradition to give the future generations an opportunity to make their own memories. Shane has compiled two popular childhood treats that are gems of Pasar Malams, truly hard to find anywhere else.
READ BEFORE YOU EAT | RICE
“
“ I loved the Pasar Malam, I still do...
”
- Ernest Loke
Photo by Alysia Choo
Vadai
Vadai is a traditional South Indian snack made of juicy, sweet, succulent prawns fried together with dough fritters. It looks so appetising once it is fried to its golden brown stage. The shell of the prawn has not been removed but fret not, it is still edible and provides that crisp to the extent where every bite of the Vadai gives off a deafening ‘chomp’ sound. It is then topped off with fresh green chilli, which provides just the right kick of spiciness and crunch. The taste of the Vadai and green chilli is a superb combination, like a perfect match made in heaven. However, did you know that Vadai is rarely eaten with a green chilli in India? This is because the Indian variety of green chilli is too spicy to be eaten whole.
Pasar Malams developed rapidly, hawkers operated at different locations each night.
1950S First Pasar Malam opened near military bases.
1960S
Muah Chee Do not be deceived by its simple look, for it is absolutely heavenly. Muah Chee originated from Southern China, and used to be sticky glutinous rice balls coated with sugar crystals and bits of grounded peanuts. Today, it is a steamed sticky dough made of glutinous flour, cut in small pieces, and coated with sugar and fine or crushed roasted peanuts that gives it an appealing golden brown and nutty aroma. Sometimes, toasted sesame is even added. The peanuts complement the rice balls that are very chewy, giving it an extra crunch. The perfectly sweet and crunchy Muah Chee will definitely appeal to those with a sweet tooth. It is light and satisfies both the stomach and wallet.
Marked the return of Pasar Malams to housing estates.
Pasar Malams relocated to hawker centres.
1970s
Pasar Malams were banned from operations at housing estates.
1975
1983
1991
Pasar Malams revived at Sentosa.
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late night
READ BEFORE YOU EAT | RICE
DELIGHTS
Join Rishiiy as he brings you on an adventure around Singapore in search of the best supper places!
The growling of your stomach signals its emptiness, so you decide to go and grab a bite. At 10pm, you only have a few options, and making a choice is taking you forever, so you head out with a few destinations in mind.
midnight munch Situated in Serangoon Garden Estate, the 24-hour R.K. Eating House shot to fame a few years ago when a video that made fun of a staff member’s accent was released online. At ungodly hours, places get more deserted. Strangely, business gets busier for this Indian Muslim eatery. One of the senior staff, Mr Hyder, said, “People of all ages come here, but youths are the ones who come late and stay even later.” At this lovely supper place, you might find yourself craving for rice, even though you are at a place famed for its prata. My pick
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positively peranakan
Additionally, they have a wide range of traditional drinks such as the Teh Cino that are sure to amaze you with its taste, size and price.
Known for its amazing laksa, the famous 928 Yishun Laksa is run by a couple. This humble stall offers many options for customisation - from choosing between three different types of noodles to the option to add ingredients (for a small fee), this neighbourhood stall has the capabilities to cater to customers from all walks of life.
This could be the perfect place for you to lounge around and drink with your friends after a satisfying meal at Chomp Chomp Food Centre nearby. Talk about the convenience of a location!
“I like coming back to this stall to eat because the laksa has a very delicious, homecooked feel, and when I eat it, it feels as if I’m eating my grandma’s food,” Kenneth Chua, an 18-year-old student, said.
is the biryani, as its aroma alone makes my mouth water. A spoonful of the soft basmati rice, mutton and dal will tingle your senses. It may not be worth its price, but the taste definitely makes up for it.
For just $2.80, you can get yourself a bowl of slightly spicy, thick laksa gravy accompanied with juicy taupok*, an egg, fresh fishcakes, succulent crabmeat and the noodle of your choice. However, if you feel that the portion is insufficient to satisfy your hunger pangs, you can always request for the bigger bowl which only costs you 50 cents more. This place is a must-go for those who want a taste of some lovely Peranakan laksa. Whether you are a supperloving night owl or a hungry insomniac, we are fortunate to be living in Singapore, where the city never sleeps. 24-hour eateries and restaurants that open until the wee hours of the morning can be found in all neighbourhoods. If you ever find yourself in a situation where you are hungry, you know you should ‘follow your stomach’ and have a great supper!
Photo by Alysia Choo
m o a Gelati
GET YOUR HANDS DIRTY! | RICE
It is hard to maintain healthy eating habits in Singapore. Elsie finds out how you can enjoy an irresistible scoop of ice cream without struggling with how unhealthy it is.
F
lavours across a spectrum of colours are often finished off with a touch of drizzled fondue and crunchy toppings. Ice creams are considered as “guilty” pleasures, especially at 11pm. Yet, we cannot help but savour some chilly goodness in Singapore’s ever-scorching weather.
The Professional's Secret I managed to get in touch with Mr Tom Yam, the owner of a Gelato business called Ice Cream Frenzy. He shared his original Gelato recipes and tips on making good Gelato. The following recipe will guide you through simple steps on making your own Bandung-flavoured Gelato! Step I: Pour the milk into a pan and heat it over medium-high heat until it begins bubbling. Turn the heat slightly down when bubbles start to form on the surface. Step II: In the meantime, separate all egg yolks from their whites. Only egg yolks are needed, so you can leave the egg white aside for other uses. Step III: Using a whisk or an electronic beater, beat the egg yolks, granulated sugar, and whipping cream together for at least two minutes until silky smooth. It is crucial to beat the mixture in a constant motion.
Step IV: Then, slowly pour the heated milk into the mixture. Beat it until it turns thick and creamy like a waffle or a pancake batter! Step V: Add the rose syrup into the mixture for flavour. Continue beating it so as to ensure that the rose syrup is thoroughly and evenly mixed in. When the mixture turns into a pretty pastel shade of pink, it is good to go. But just before that, wrap your bowl of Gelato with cling wrap and leave it to cool in the refrigerator for about three hours before freezing it overnight. Upon doing so, you can then help yourself to a scoop of chilling, Bandung Gelato!
Photo by Alysia Choo
What is Gelato?
Eating Healthy
The origin of this delicacy goes way back thousands of years ago, when it emerged as the winning frozen dessert in a competition. Since then, such innovation was put under the spotlight. To this day, what started out as a dish served exclusively to the Italian royalties has become an age-old favourite dessert.
In 2012, a survey conducted by Unilever Food Solutions in Singapore found out that as much as 83 per cent of the respondents would choose to order the healthier alternative in a menu if the option was offered. According to a feature article published by the Asia-Pacific Food Industry in 2013, our evolving lifestyle habits have resulted in a trend of healthy consumerism.
Gelato - Contains four to eight percent of fats as compared to at least ten percent of that in commercial ice cream, freshly made with no preservatives. Known for its intense flavour and soft texture, it is a healthier, tastier alternative to ice cream!
Ice cream is well-loved by many, especially by youths. However, commercial ice creams sold on shelves are high in many undesirable aspects – Sugar, fat, essences, artificial colourings and flavourings.
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GET YOUR HANDS DIRTY! | RICE
T E Q U I L A
MOCKIN’
BIRD
“It won’t leave you with fragments of your memory from the night before ” - Sarah Kong
Become your own bartender in the comfort of your own home; Anika explores the easiest recipe to make your own mocktail.
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Photo by Alysia Choo
GET YOUR HANDS DIRTY! | RICE
Photo by Alysia Choo
S
he signals for another Cosmo*. It is 12 midnight. She has been sitting there for hours, downing one glass after another; I knew she could not take anymore. The way the drunken guys at the next table eyed her told me I should make her stay until she sobers up, so I made a mocktail instead.
John also stated that the most popular mocktail is the mouth-watering, fruity Virgin Singapore Sling also known as the Summer Berry Sling in some places. This suggests that in drinks, Singaporeans are just as creative as the Europeans, or maybe Singaporeans are just biased to their own concoctions. The Virgin Singapore Sling is enjoyed by the youth, even though it is not a popular choice. Sarah Kong, who is very familiar with the nightlife in Singapore, took a break from exploring the clubs and pubs all over Singapore and decided to try one out herself.
The idea of a good night would typically involve going to a bar, getting high on alcohol and then waking up the next morning with a throbbing headache, better known as “a hangover”. John Ford, an experienced drinker, a hangover pro, and also a bar manager of five years, shared with us that mocktail orders are common. His bar Beerfest, located at Rochester Park, gets or- John shared the usual recipe for a mocktail in bars and pubs. Unfortunately, it included Angostura Bitters*, which was not ders throughout the week. only alcoholic, but also rather tight on the budget. Instead of You may think that mocktails would be a hit with teenagers, buying it, both John and Google were asked for alternatives to but that is not true. Surprisingly, John shared, “Sophisticat- the ingredient. Turns out, you could switch in the more coned-looking businesswomen are usually the ones who order the venient soda in place of Angostura Bitters. By doing so, the drinks.” Mocktails are actually a hit with the older and more recipe became simpler; all the ingredients can probably be found in your own refrigerator. refined women. Mocktails are unusual and considered ‘unholy’ amongst the youth, since youths are newly legalised and tend to go for drinks that contain alcohol. But as they get older, their crave for intoxication decreases, and they start to watch their calorie intake, opting for the healthier choice instead. Hence, mocktails are more popular with older women. Mocktails may not be as low in calories as water, but it sure does tingle the taste buds sensationally!
When asked, Sarah said, “The Virgin Singapore Sling almost tastes like the original, except that it won’t leave you with fragments of your memory from the night before of how the tasty concoction made you feel like you had a concussion, and has a much more succulent, sugary taste that makes a night in all the more sweeter.” The Virgin Singapore Sling offers an alternative for you to intoxicate yourself without actually getting intoxicated.
The recipe for the simplest yet sweetest Singapore Sling mocktail are as follows:
Starting off is effortless; once these easy-to-get ingredients are laid down on your kitchen counters, follow these foolproof steps to make the delicious, fruity mocktail.
Step I: Fill a glass of your choice with ice cubes. Step II: Add orange, pineapple, and lime juice into a shake and just shake it off, then pour the gratifying liquid into desired glass. Step III: Fill glass with soda. Step IV: Admire the sunset-like gradient produced by adding the soda. Step V: Garnish and complete with maraschino cherry. Stir well. In just five easy steps, a Singaporean mocktail is made in the convenience of your humble abode. The ingredients can be customised to your liking, so do not be afraid to mix and mock it up!
INGREDIENTS
60ml orange juice 60ml pineapple juice 30ml lime juice 1 Can of Soda 1 maraschino cherry for garnish
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R
B E I TS C I by rice magazine
Rice of the Planet of the Apes the dark night rices No pain no grain What is water at freezing point?
Rice and shine
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rICE
GLOSSARY SINGAPORE GLOSSARY Bersanding (13): Otherwise bethronment or sitting together of the bridal couple. Chope (11): To reserve a place. Gula Melaka (11): Palm sugar, which is an ingredient popularly used in Asian cooking. Lau Pa Sat (7): Hokkien for Old Market. Merenjis ceremony (13): Also known as “sprinkling ceremony”. Taupok (21): A variety of fried beancurd which is flat and square with a brown, wrinkled skin and soft, spongy interior.
THE LITTLE
RICE d ot LIMITED EDITION
Each copy of RICE Magazine’s Feburuary issue includes a limited edition foldable insert of our top 7 favourite food places to go to! So what are you waiting for? Pick up your fork and spoon and start food hunting now!
ENGLISH GLOSSARY Angostura Bitters (24): A kind of tonic first made in a town formerly names Angostura in Venezuela. Aquaponics (8): A system of aquaculture in which the waste produced by farmed fish supplies the nutrients for plants grown hydroponically, which in turn purify the water and provide a natural fertilising cycle. Cosmo (24): Informal for Cosmopolitan, a cocktail. Hashtag (10): # symbol followed by a word that categorises an image. Huntley and Palmers (15): A British firm of biscuit makers. Hydroponics (8): The cultivation of plants in nutrient solutions, in water, without soil. Millennials (10): Also known as Generation Y, refer to the people born in the early 1980s to the early 2000s.
Railing planters (8): Modified boxes or pots that you plant your plant in to fit on the railing and can last through any weather condition. Raised beds (9): Where the soil is raised above the surrounding soil and is sometimes enclosed by a frame generally made of wood, rock or concrete blocks, and can be of any shape or size. Terrariums (8): A transparent globe or similar container in which plants are grown. Vertical gardens (8): A gardening technique that utilises various resources to allow plants to extend upward rather than grow along the surface of the garden. Webstagram (10): A web viewer for Instagram. 222 million tons project (16): A project that helps people adopt to more sustainable practices regarding food consumption.
SAVE IT FOR A GRAINY DAY
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