SALTED by Shintaro Tay

SALTED

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+Meet The Savoury Cookie +Heal Cancer With Food +Fusing It Up

Adding Some Flavour To Your Life The Inaugural Issue February 2015

FROM THE EDITOR

his magazine is the brainchild of a team with diverse personalities from various backgrounds. In this first issue, we devote not just one, but five sections about recipes, fads, health, beauty and the unconventional, promising an enjoyable read, just for you. SALTED came as an accident. We certainly werenâ&#x20AC;&#x2122;t intending on crafting our magazine about food, but our common love for eating and trying out anything food-related, brought us to where we are right now. Salt, an overlooked commonplace item, is fundamental in most dishes. Just a small quantity of it would boost the taste of food, giving them robust flavours. Thus, we decided to christen our magazine SALTED - a tribute to something modest, yet indispensable at the same time. In most food magazines, recipes and reviews of food places are aplenty. But in SALTED, weâ&#x20AC;&#x2122;ll tug at your heartstrings, give you a tip or two, and even challenge you to rise up to a spicy occasion!

Melanie Heng Chief Editor

Like salt, you may think that SALTED is your typical food magazine but hey! We promise to add some flavour to your life with this enjoyable read. So what are you waiting for? Turn the page now!

EDITORIAL TEAM

Amanpreet Singh Sub-Editor

Preethika Nair Sub-Editor

Yeo Jong Han Photo-Editor

Shintaro Tay Layout-Editor

Danial Gofar Reporter

Farzanah Jumaat Reporter

Lu Han Yu Reporter

Joel Chua Reporter Photographs by Shintaro Tay

SALTED

IN THIS ISSUE Fads Capturing Scrumptiousness The Fiery Fight Not your Everyday Fries

4 6 8

Unconventional Not your Ordinary Muffins Stomach the Exotic!

10 12

Fashion Her Other F Word Mask I do it Myself?

16 18 About The Cover Photograph

Health Donâ&#x20AC;&#x2122;t Let Your Food Eat You! Heal Cancer with Food Fusing it up

20 22 24

Recipe Meat the Savoury Cookie! Chick to Cheek

14 26

By adding salt to pineapples, it actually makes the fruit even sweeter as the salt reduces the bitterness of the fruit. Like the average salt, we hope to add flavour to your life through our magazine, and change your day from a typical one to an exceptional one. Photograph by Shintaro Tay

Supplementary Article Hand-out

22 SALTED

Capturing Scrumptiousness Wondered how you can bring out the ‘oomph’ from the food that’s right in front of you? Shintaro Tay shows you how with something that’s right inside your pocket!

crolling through Instagram, you see outfits, selfies and then... a savoury dish that touches your senses, causing your mouth to water and your stomach to grumble! Sounds familiar? Well, that’s what good food photography should do and I will teach you how to capture stunning food photographs with your mobile phone! The Straits Times reported in August 2011 that more people are taking pictures of food and posting them on social media sites like Instagram and Facebook! More so, there are even restaurants that don’t allow food photography! But I’m sure there’s nothing that can stop you from taking pictures of the food in front of you! When asked what makes a good food photographs stand out, Joshua Ong, 21, a full-time National Serviceman said, “For me I look out for colours, because it makes your food look attractive.”

Photographs by: Shintaro Tay

FADS

He added on, saying that the arrangement of food in photographs is crucial and no matter how good your food tastes, if arranged badly, would cause people to be annoyed. So how then, do we master the art of capturing scrumptiousness? Dr Leslie Tay, a celebrity food photographer and blogger, who founded ieatishootipost. sg said, “In a good photo, the lighting must be correct. The white balance mustn’t look tungsten or blue. The composition must be dynamic, not just centralised. The subject must be something that gets people excited.” So here are a few steps on how you can do it! Set up your phone camera All that you need, is a phone with a decent in-built camera to begin with! But if you would like more control and quality, I would recommend you to get an iPhone 6, 6 plus or 5s! The tiny camera has high mega pixels with a

larger-than-usual camera sensor. Even though iPhones tend to be a tad more expensive than other cameras, the quality that you get makes it worth it! Arrange the food in front of you Firstly, ensure that you have good natural lighting. If it isn’t present, head to a bright light source like a lamp. For me, I like moving near windows as the lighting somehow does its magic by making food look warm. Food that is set against an empty table can be quite boring and unappealing. Dr Tay recommends, “have something at the back to fill up empty space… make use of the elements around you to fill up (space) so that there are a few colours.” Additional colours from objects around you, like the flowers or condiments, help to create vibrancy in the scene.

Look and plan your shot As you stare at the food in front of you, Dr Tay said, “You need to look at it at an angle and say ‘ok, what is it I find most appealing about this plate of food?’ Then just go ahead and capture what you find appealing yourself.” There is always a certain element of a food that triggers your senses and you need to place emphasis on it when you take the picture. “When you look at a piece of meat, the thing that really gets people excited is the nice shiny skin on top so you try to capture that or the juiciness of the meat,” Dr Tay added. Joshua Ong mentioned that what stands out to him, is when one can find something different and unique. Delicacies like poached egg and truffle fries can be found anywhere but how

unique it is made, be it a certain ingredient must be really visible to make the viewer interested. “When they see sushi, they like to see the fatty tuna. When they see beef, they like to see a well-marbled piece of beef… When they see a steak, they like to see the grilled lines on the steak, when they see something crispy, they like to see the crispiness… You cannot have char siew that looks very dry, the char siew needs to look moist and juicy.” Dr Tay added. Once you’ve composed your photo, make sure that you have selectively focused on the certain element that you aim to highlight before you snap away. Blur images are a definite no-no! Also make sure that your photo is not too bright or too dark.

Edit your photo as you munch! In most cases, you may not necessarily get instant results with your picture. This is where editing comes into place. I would recommend you to download applications like ‘Snapseed’ and ‘VSCOcam’, which are absolutely free! Dr Tay suggests for the use of post processing blur (also known as bokeh), which is a feature on the mobile editing app. Using bokeh creates a realistic illusion that the food is right in front of you, making the food more desirable. Dr Tay said, “Once you have the bokeh, you give the person the impression that the food is near enough for you to grab.” After going through all of these steps, remember to enjoy the food before it gets cold. Once you’re satisfied with your picture, post it up! Have fun! S

FADS

The Fiery Fight Joel Chua takes us through his burning passion for spicy food.

t starts off with a small tingle at the tip of your tongue, and the next minute your throat is burning and beads of perspiration are flowing down your cheeks. Yet, given a choice, you choose to eat it over and over again. You’ve guessed it– we’re talking about spicy food. Spicy food remains essential in the Singaporean food culture. No chicken rice or nasi lemak dish is complete without their famous chilli. Its time to take on some of the spiciest food in Singapore! The profuse perspiration and ‘I feel my tongue burning!’ feeling is actually a positive body reaction. According to

The Huffington Post, spicy food causes you to perspire, “which in turn helps you cool down faster”. In this article, I’ll be serving you a scoop of Singapore’s spiciest and giving my own rating on each dish that’s featured. If you’re a daredevil, or simply want to get a kick out of the delightful pain, read on to find out more about where you should be spending your next dinner at! In some parts, I will also refer to the Scoville Scale. This measures spiciness based on capsaicin (a chemical that make chilli spicy) concentration in Scoville Heat Units (SHU). S

Photographs by Yeo Jong Han

Buffalo Wings Wings Bar, 3D River Valley Road Wings Bar at Clarke Quay serves up to six different levels of spicy wings, ranging from zero to five. Their level five wings rate up to about 1.5 million SHU on the Scoville scale! That’s about 500 times spicier than your original Tabasco Red Sauce! Who are these daredevils who are bringing the heat to the table? Mr Glenn Singh, Head of Bar Services of the Verve Group of Restaurants says, “We get a healthy mix of all major races aged 18 to 25, coming in to conquer the level five wings!” Heeraj Tarani, 18, who was seated at Wings Bar, all red and perspiring, said, “Once I touched it I could feel my fingers tingling, and upon eating it, the sheer heat burned my lips! It was almost unbearable but I wouldn’t mind savouring them again!”

FADS

Verdict: Drafts of the pungent spice drift past your face as the wings arrive, and you start to tear even before you eat them. I took a bite of the level five wings and a delightful taste of sweetness filled my mouth, for the first five seconds at least. Soon, my lips swelled up and my mind exploded with emotions. Although the food was incredibly spicy, once you conquer all the juicy, chilli-battered wings, you go through this sense of satisfaction that is addictive, making you want to go for round two right away. Spiciness Level:

Joel’s Fiery Scale I’m out, kill me now.

Running to the loo!

Where’s my milk at?

Warm. Warmer. Hot.

Cheap Thrill

Olio Péppero Olé Pasta, Makan Place, Blk 51, 535 Clementi Road Ngee Ann Polytechnic (NP) students started to add generous amounts of chilli powder to this dish. Noticing this, owner of Olé Pasta, Mr Timothy Seow, realised that the students really loved to eat pasta with a lot of chilli. So, he came up with a mildly spicy pasta recipe. This resulted in queues that stretched to the other end of the canteen, with students even spending 45 minutes of their hour breaks, just to buy the pasta. Olió Péppero’s popularity resulted in the creation of spiciness levels, as the original recipe wasn’t spicy enough for some of them. But, Mr Seow said that no customer has been

daring enough to venture into a level beyond the fifth. Just to get a rough idea of how spicy the pasta is, I sat with Goh Yi Xuan, 18. He ordered a ‘mildly’ spicy pasta. Midway into the battle, he looked as though he had just taken a shower. He said, “I was shivering after eating the level three Italian pasta for some reason. I guess I just could not take the spiciness!” Verdict: The amount of chilli you see on the pasta might scare you, but it may somehow appeal to you at the same time. Warning! This is not for the

faint-hearted. Prepare boxes of tissue as well, because when you start eating, your nose is going to run like a water tap! The pasta will make you beg for more, even though each bite feels like a fire burning up inside of you. Olé Pasta provides students with a free flow of milk to soothe their taste buds. Overall, the pasta was smooth, yet tear-jerking with a wonderful balance between spiciness and the olive oil! Spiciness Level:

God Fire Ramen Hakata Ikkousa, #F1-07, Chijmes, 30 Victoria Street This ramen has four different levels on its menu. Mr Tanaka, General Manager and Head Chef of Hakata Ikkousha said, the God-Fire Ramen was created in Singapore due to the high demand of customers who enjoy spicy food! Only one stall out of the 11 outlets in Japan serves this God-Fire Ramen. When asked why, he replied, “Because it is near the place where people drink alcohol in Japan, once they are drunk, they think they can do anything and want to try the God-Fire Ramen,” says Mr Tanaka. However, the God-Fire Ramen is not as spicy as it sounds! Sim Ann Chee, 18, said, “Though the ramen tastes really good, it was unfortunate that I didn’t get a kick from the spiciness.”

Verdict The restaurant gives you the option of customising your noodles, the thickness of the broth and so on. I chose the original Japanese broth with the normal textured noodle. As for the spiciness level, I decided to be a little more daring and went for level 10! The noodles had a nice soft texture to it and choosing a thicker broth was a good decision as it was flavourful. However, after visiting Olé Pasta and Wings Bar, God-Fire Ramen was a little disappointing. No doubt the ramen was spicy, it lacked that ‘oomph’ factor that kept me craving for more. But it’s still worth your money so give it a go! Spiciness Level:

Photograph by Shintaro Tay

FADS

NOT YOUR EVERY DAY FRIES

Danial Gofar explores the up and coming trend of truffle fries and why it is so popular amongst Singaporean teenagers.

he café scene in Singapore is booming and it is a common sight to see young Singaporean teenagers chilling out in cafés after school or over the weekend. For people who are more used to coffee shops or the stay-home-and-dine culture, they often associate cafes with being costly and a place for high-class people, but this is not always the case. There are different types of “hipster” cafe around Singapore. However, none stand out as much as those selling fries. Not just any ordinary fries, but truffle fries! Forget your KFC cheese fries or your twister fries from McDonald’s, the truffle fries craze is well and truly at an all time high. FADS

Unlike normal french fries that are deep-fried in saturated oil, truffle fries are fried with truffle oil, a type of modern culinary ingredient used to impart the flavour and aroma of truffles to a dish. French fries are coated with truffle oil, truffle salt and most commonly, parmesan cheese. The oil gives the earthy flavour and aroma of truffles to fries, giving it a strong smoky after-taste. Therefore, it is no wonder why Singaporeans crave for it so much. Jane Ng, 18, works at PS Café during the weekends, and says almost every customer orders the famous truffle fries. “We specialise in the truffle

shoestring fries. It’s a generous portion where all 600 grams of potato is deepfried to a crunchy, crispy perfection.” Truffle fries range from as cheap as $7 at the Dancing Crab to as much as $15 at PS café. So for all you bargain hunters out there, start scouting and make your choices wisely. Most cafés in Singapore, however, do not use truffle oil that is made from actual truffle, but instead use a synthetic product that combines a thioether (2,4-dithiapentane), one of the many aromas found in truffles, with grapeseed or an olive oil base. This is a very expensive ingredient

Photograph by Yeo Jong Han

according to Mr Soon Wei Lun, 23, who is a chef at Lola’s Café, a popular cafe among youths. “Truffle is a wild product, it is not something you can cultivate or control.” This unpredictability contributes to the extreme prices truffles can fetch. People have tried for generations to farm truffles but to no avail. Gordon Ramsay once referred to natural truffle oil as “a chef’s dream”, and synthetic truffle oil is “one of the most pungent, ridiculous ingredients ever known” to chefs. Renowned chef Martha Stewart expressed her dislike for truffle oil in a 2014 post on the popular social

networking reddit, stating, “I think truffle oil is one of the few ingredients that doesn’t belong in anyone’s kitchen. It ruins most recipes.” Although opinions on truffle fries may be divided, this certainly does not stop teenagers and young adults from patronising cafés with them. Amirul Haziq ,21, a foodaholic, likes to hang out at The Coastal Settlement, a café with truffle fries, with his friends. “It makes us feel like kids getting an indulgent treat at a carnival.” So, with truffle fries becoming a popular trend in Singapore, you might as well jump on the bandwagon before it dies out!

To get your fix of Truffle Fries that’s right above, head to: Habitat Coffee They only have one variety of truffle fries and they are called Hello Truffle. They consist of home made truffle fries that are well coated with grated parmesan cheese. Priced at just $8, these tender yet crispy fries will leave a long lasting taste in your mouth. 233 Upper Thomson Road Contact: 6456 2467

FADS

Not Your Ordinary

Muffins

Preethika Nair explores a unique meal-in-a-muffin concept, with flavours ranging from Chinese to Greek cuisines: SuperMuffins

hen we think of muffins, the usual blueberry, or chocolate chip flavours seem to pop up in our minds. However, have you ever thought of having curry potatoes, or barbecued pork in your muffins? Pacific Marketplace recently stocked their counters with king-sized savoury muffins known as SuperMuffins. Sending five original, unconventional flavours your way, these muffins are sure to tantalise your taste buds. Imagine a muffin almost twice the size of your fist! UNCONVENTIONAL

Slightly crispy on the outside, and moist on the inside, these dense muffins are packed with various flavourful ingredients. Pastry Chef Philip Lim, who is the ‘genius’ behind these SuperMuffins, said, “I wanted to create something different, and not something you see everyday.” He added that the secret ingredient responsible for crafting the unique flavour of the SuperMuffin batter is gruyere cheese – a variation of cheese from Switzerland that is both sweet and salty.

According to cheesehouse.com, “gruyere cheese is generally known as one of the finest cheeses for baking, having a distinctive, yet not overpowering taste.” At the beginning, I was doubtful about these muffins as I’ve never come across such a concoction. I mean, salted egg yolk in a muffin? Never heard of that! The SuperMuffins carry a variety of cuisines, all packed into a hearty, meal-worthy pastry. Photograph by Yeo Jong Han

Rich in exotic flavours, these muffins take you on an exciting adventure. From char siew to braised oxtail to curry potatoes, these muffins give you a variety of options to choose from. Here are some “SuperMuffins” that I tried: Chicken Run ($7++ per piece) This muffin features fresh, luscious chicken cubes, stir-fried with fragrant garlic chives and Shaoxing Rice Wine. This combination of the delicate chicken cubes and aromatic garlic is cooked over a traditional Chinese wok, emanating a smell so appealing, it will send your mouth watering! Encased within the gruyere cheese batter, these garlic chicken cubes blend in perfectly. The slightly sweet, yet savoury batter complements the aromatic chicken cubes, leaving your taste buds wanting more. Krrish ($5++ per piece) Krrish, named after the Bollywood award-winning movie, exhibits a delicious mix between perfectly boiled potatoes and spices. Prepared traditionally, this dish carries spices such as garam masala and cumin, which are commonly found in authentic Indian dishes. Syafia Naniesya, 21, who attends Hip Hop lessons nearby said, “This muffin seemed really odd at first. Fusing Indian and Western dishes is not something we see everyday. The texture of this muffin is soft, yet you feel the creamy potato chunks smeared with spices. Every bite into this muffin gives me

something different, I love it !” Together with the moist muffin batter, Krrish is sure to titillate your taste buds. Minotaur ($7++ per piece) Minotaur, named after a creature from Greek mythology, consists of braised oxtail together with beef chunks simmered in a combination of various vegetables. It is then churned to churn for three hours, carefully and slowly cooking the juicy meat till it reaches a perfect texture. Once you sink your teeth into one of these muffins, the succulent chunk of red meat instantly melts in your mouth. The Hulk ($5++ per piece) The buttery spinach crust gives this magnificent muffin the well-known green appearance that is similar to The Hulk. Pepper, salt and cream cheese are mixed into the fresh button mushrooms and allowed to caramelise, allowing the dish to evolve into a creamy, delicious meal. Ms Piggy ($7++ per piece) Cleverly named after the Muppet character, Ms Piggy allows you a revitalising combination of delightful cubes of barbecued pork with generous chunks of salted egg yolk. The meaty pork is marinated with a perfect blend of honey, oyster sauce and rice wine. The creamy texture of the salted egg yolk complements the sweet, juicy char siew, bringing you through an array of flavours in each bite.

This particular muffin seems to be a hot favourite for Brad Lau, writer for famous Singaporean food and travel blog, ladyironchef. He describes it as ‘A unique cross between a muffin and char siew bao made up of sweet and juicy barbecue pork and piquant salted egg yolk.’ Naniesya said, “These muffins are great in the sense that not only do they fill up my stomach, they are really affordable as well. It is great as a post-workout meal as you know you are not loading up on the calories.” She added that it never crossed her mind that a muffin could be a savoury dish as well as a full-fledged meal. Not only are these goodies available for dine-in, you can order them online in advance and they will be ready for your collection up to your convenience. This unique, meal-in-a-muffin dining concept will definitely rescue many students who run place to place with their busy schedules. If you want to give these SuperMuffins a try, you can head to: Pan Pacific Hotel 7 Raffles Boulevard, Marina Square, Singapore 0395595 Tel: +65 6826 8240 Look out for Pacific Marketplace, a daintily decorated food area at the hotel. The first stall that you’ll notice is SuperMuffins! S

Photograph Courtesy of pacificmarketplace.com.sg

UNCONVENTIONAL

STOMACH THE EXOTIC! Melanie Heng explores exotic foods that more local eateries are serving up, promising to whet your taste buds and give you various health benefits!

ver thought that the zoo animals, which you can only see in the enclosures, would become food on a plate for you? Not only that, has it ever crossed your mind that they would bring about multiple health benefits? Stick on this page and I’ll bring you a slice of three types of exotic animals, which are more than just your zoo animals! First, we’ve an animal that has large, powerful hind legs, and is perhaps an unofficial symbol of Australia. You’ve guessed it right! It’s the kangaroo. According to gourmetgame.com.au, kangaroo meat is high quality protein as it is 98 percent fat free, is low in saturated fat and is high in omega-3. Not only does it contain iron, which keeps the immune system strong and wards off fatigue, but it’s also a good source of zinc, which helps maintain healthy nails and hair! So for all you health junkies out there, why not give kangaroo meat a shot?

Photograph by Shintaro Tay

According to hsionline.com, kangaroo meat is growing in popularity, with about two million kangaroos harvested yearly. Moreover, in comparison to other types of meat, kangaroo meat is considered a healthier choice. vAgainst beef, which has 2.4 grams of saturated fat per 100 grams of raw meat, kangaroo meat only has 0.4 grams of saturated fat! And just when you think that that piece of chicken breast meat is healthy for you, guess what? A 100 gram piece of raw kangaroo meat has 0.4 grams of saturated fat, while a similar piece of chicken meat has 0.5 grams of saturated fat! In fact, kangaroo meat is fast becoming a common dish which local people order up at restaurants that serves it. Ms Myra Lamera, 26, Assistant Manager of Boomarang, an Australian Bistro and Bar, said that “a lot of Singaporeans” UNCONVENTIONAL

order their kangaroo meat dishes, and these customers are normally families and couples who would return again, just for the kangaroo meat. “Some customers would even email the restaurant, just to make sure that we had kangaroo meat on the day,” said Ms Lamera. Boomarang sells about 30 servings of their Kangaroo Loin Steak on a typical weeknight, and apart from Boomarang, more places are actually placing kangaroo meat on their menus. These places include the famous coffee joint The House of Robert Timms, which sells Kangaroo Rendang, and popular teen haunt Rokeby, which serves The Kangasaurus – a kangaroo loin burger. Daphne Ong said that although kangaroo meat is on the pricier side, she enjoys going to Boomarang to eat its Kangaroo Loin Burger as she thinks that the meat is “yummy” and is “a healthier choice”.

“Some customers would even email the restaurant, just to make sure that we had kangaroo meat on that day.” I was game to try the Kangaroo Loin Steak at Boomarang one evening, and was rather shocked to see that it looked exactly like beef steak! It was slightly gamey in taste, but the lightly seasoned meat still managed to bring out its robust flavours. The meat was chewy and with a slight charring on the surface, it was cooked to perfection! The next dish is one of the better-known delicacies in Cantonese and French cuisines. This amphibian is also commonly said to taste like chicken meat! It is the frog!

Adapted from menshealth.com.sg, frog legs are high in protein and are also a rich source of omega-3 fatty acids, potassium and vitamin A. While I was doubtful about the health benefits of frog legs as I often eat them stir-fried with black sauce and dried chilli, research has shown that a 100 gram serving stir-fried with chilli only yields about 70 calories! This is merely a quarter of a similar serving of a piece of chicken thigh, which weighs in at 280 calories. Ms Janice Koh, 31, senior dining manager of A-One Claypot House said that the consumption of frog legs is “getting popular in the Chinese culture”. She considers it as an exotic food as it is “not ordinary, because not every place sells (it)”. The restaurant sells at least 10 servings of their Claypot Fried Chilli Frog Leg per day and Ms Koh said that “many families” patronise the restaurant. One such customer is Rebecca Tan, who was dining there with her family of four. “I come here every fortnightly as I love the taste and texture of the meat. It also tastes good when stir-fried with dried chilli,” said Rebecca. Apart from stir-fried frog legs, a popular delicacy served at A-One Claypot House serves, many eateries in Geylang are also serving up frog legs, with the most common being frog leg porridge. According to thebestsingapore.com, Eminent Frog Porridge and Lion City Frog Porridge are popular haunts for Singaporeans who are looking for supper! While I’m not an adventurous person especially when it comes to food, I’ve been eating frog legs since I was young. It rids the “exotic” factor out for me, but I’d definitely encourage people to try this!

Crocodile Meat Kangaroo Meat Photograph Courtesy of thebaskerwoman.blogspot.com

Last on the list, we’ve an aquatic reptile that’s ferocious in nature, and is known to eat fish, amphibians and other reptiles. That’s right, it’s the crocodile! According to krocies.com, crocodile meat is low in fat and cholesterol. It’s good for your heart and lungs, improves blood circulation, and is known to cure asthma and cough problems. The skin of the crocodile is also rich in pectin, which helps in the prevention and cure of osteoporosis. It’s also said to be able to improve skin beauty, so ladies, you know what to order for your next meal! Mr Andrew Goh, a customer at The House of Robert Timms had this to say about the restaurant’s crocodile meat. “I frequent this restaurant for crocodile meat with my buddies, as we’re extremely adventurous with our food. We meet once every two months for unique food all around Singapore, but recently we’ve been here thrice in a row. The crocodile meat here is rather succulent and tastes amazing.”

soshiok.com found out that more restaurants are adding crocodile meat to their menus and Cantonese restaurant Summer Palace at The Regent Singapore is one such example. In March 2010, the restaurant launched six crocodile dishes to their menu. This included Wok-fried Crocodile Meat with Spicy Sauce. Imperial Herbal Restaurant at Riverview Hotel’s menu is also no stranger to crocodile meat. Its crocodile soup is a draw for its customers as it’s unusual in Singapore.

Photograph by Melanie Heng

only 25 grams. It contains 23 milligrams of cholesterol per serving, well below the recommended daily allowance of 300 milligrams! What’s not to like about crocodile meat for all you health junkies out there! Long Kuan Hung Crocodile Farm, the only crocodile breeding farm in Singapore, saw a 50 percent spike in its business from 2007 to 2010, proving that more locals are consuming crocodile meat. The meat, although fishy in taste, is juicy, and is a cross between chicken and pork!

The health benefits of crocodile meat are abundant as well! According to livestrong.com, a 100 gram of serving of rib-eye steak contains 21 grams of total fat and nearly 10 grams of saturated fat. The same serving of crocodile meat contains four grams of total fat and zero grams of saturated fat.

Having tried crocodile meat in the past, I didn’t like it, perhaps due to the way it was cooked. However, after finding out about its benefits, especially the wonders it has to offer for my skin, I might consider eating it on a more regular basis!

Moreover, menshealth.com.sg said that a 100 gram serving of stewed crocodile meat contains 46 grams of protein while the nutrient content of a similar serving of stewed, boneless chicken is

Exotic foods are certainly becoming a fad in Singapore, so why not give them a try? You might just take a liking to them and you’d be able to reap their health benefits. S

Exclusive Here’s an exclusively designed EZ-Link Card for you to go around SIngapore to taste the scrumptious food that have been featured in this issue of Salted.

UNCONVENTIONAL

Meet the Savoury Cookie Join Farzanah Jumaat as she finds out how to prepare cookies using unconvetnional ingredients.

s a foodie who takes a huge interest in cooking, trying out new recipes has always been a norm for me. Most of the time, my cooking comes from impromptu ingredients and a clear adaptation of recipes with all that I have to work with. Cookies are one of the many food products that make use of creative adaptations with the ingredients used, and they work well whatever way you choose! They are so versatile. Mainly comprising two main ingredients, flour and butter, the very concept of this comfort food revolves around creative ideas. According to kitchenproject.com, cookies were known as Little Cakes in the past. While nuts, fruits and

chocolates are commonly used in them, the wide range of ingredients compatible with the basic dough proves that the list of recipes for cookies is endless! In fact, Linda Stradley, the author of whatscookingamerica.net states that “There is no one book that can hold various recipes of cookies.” Conventional favourites like chocolate cookies may soon have to make way for exciting new ideas, said Nadia Khairuddin, an aspiring entrepreneur who used to work at The Cookie Museum Singapore. “Singaporeans are more open to new flavours nowadays and the main idea is to make something seem unconventional by mixing two different flavours together, be it salty or sweet.”

1. Preheat the oven to about 180 degrees Celsius. Whip the cheddar cheese and butter together into a big bowl until it becomes fluffy. Then, mix the flour, paprika, pepper flakes and sea salt together before gradually whipping them into the butter/cheddar mixture. 2. Stir in the chopped beef jerky until it is well combined with the mixture. 3. Scoop balls of dough two to three inches apart on a baking sheet using a tablespoon. Flatten the dough balls to about 1/4-inch thick with the use of the bottom of a greased-up glass.

Photograph by Farzanah Jumaat

4.Bake until the edges of the cookies just start to turn brownish. This usually takes about nine minutes or so. 5.Remove the cookies from the oven and transfer them onto a wire rack to cool aside. For the frosting, whip together the cream cheese, tomato paste and salt. When ready to serve, spread some frosting onto the warm cookie and serve.

RECIPE

An example of this is the Philly Cheesesteak Cookie, adapted from the Cookie Confidential recipe on ‘The Cooking Channel TV’ online. The cleverly named enterprise is known for its uniquely flavoured cookies such as the Nasi Lemak Cookie. As the name suggests, the recipe includes meat and cheese. Although I was excited to try this out, I was contemplating if it was worth any possible toilet runs. However, Sarah Jassirah Lim, a 19 year old Year Two student in Temasek Polytechnic, is someone who would not think twice. “I believe that meat goes well with almost anything due to its versatile nature. Most people may find it strange but I find it unique.” S

Philly Cheesesteak Cookies Photograph by Yeo Jong Han

To make 36 of these, you will need: 450 grams of grated cheddar cheese 170 grams of unsalted butter 1/4 teaspoon of paprika powder 1/4 teaspoon of black pepper 1/4 teaspoon of sea salt 1/2 cup chopped beef jerky 1 cup of flour For the Tomato Cheese Frosting: 225 grams of cream cheese 2 tablespoons of tomato paste A dash of salt RECIPE

HER OTHER F WORD Yeo Jong Han finds out how this up and coming blogger is entering the fashion world with a “rawr”

Photograph Courtesy of Jeremy Ong, KLIX Photography

BEAUTY

esting on a pillar decked in a sweeping dress, Trishna Goklani poses for a photo with her favourite cuppa in one hand, as the golden rays of the sun gently kiss her skin one warm December morning. Trishna, 20, better known by her social media pseudonym Trishnarawr, grins slightly as she recounts why she named herself that from the start. “There is no specific reason, I just created that name in secondary school and it just stuck with me. I think it clicked so I have always been Trishnarawr since then.” The Temasek Polytechnic (TP) student is now in her final year, and is en route to graduating with a diploma in Apparel Design & Merchandising (ADM). The fashion blogger, who has more than six thousand Instagram followers, started blogging about her style in early 2013 and is now well-known by Singaporean youths. One such youth is Esther Yeo, who said, “Her fashion sense is what got me hooked! Clean and classy, it’s a good reference for me when I want to create outfits”. The 18-year-old aspiring photographer adds that her photos are very “visually appealing” and such images interest and inspire her. When asked what inspired her to start blogging, Trishna replied that it was a way for her to “document her life” with platforms such as Instagram making it even easier for her to do so. Known for her laid back, or “casual” style as Trishna describes, she attracts her followers with this very fact. “I like how she is able to make casual clothes look expensive and classy, especially in Singapore where the weather does not allow us to wear coats or things of the high fashion world,” says Vanessa Wan, 18, an avid follower of Trishna.When asked how becoming a social media personality has changed her life, Trishna shows a more down-to-earth side of herself. “I really don’t think I’m famous, I just think I’m a person who people look to for inspiration.” She adds that her life has not changed dramatically but she does get to meet people that she never thought she would during her lifetime and she is able to “learn a lot more about herself ”. Although she is highly sought by many sponsors, which include Jean Yip Hair Studio, online accessories brand The Ordinary Co. and swimwear brand Triangl, Trishna still views meeting different people and learning new things as the highlight of

her blogging life, as much as she is grateful that her sponsors “trust her enough to let her endorse their brand”. Trishna has a soft spot for that other “F” word: food. The 20-year-old also likes to blog about her favourite places to indulge in, namely PS. Café at the Palais Renaissance. “I love the food there, it’s the best,” chuckled Trishna as she talked about her favourite food, adding that if she could only eat at one place for the rest of her life, that would be it. While you may think her taste is fine, the homegrown Indian is no stranger to local food. “I like local food a lot, so any hawker centre with good local food is a place I would love to go to, like Newton or Serangoon.” When asked what her favourite local delight was, she said chicken rice, or specifically Lucky Chicken Rice, located at the heart of Orchard Road as it holds “many memories with a dear friend”, who is living overseas. Trishna’s influence even extends to food says Esther Yeo with a grin, “I actually went to try PS. Café after reading her blog post about it.” Trishna is also interested in photography, painting and most of all, telling stories, which is fundamental in what she does. “Fashion, photography and painting are all about telling stories. I take photos because I like to document parts of my life and fashion is all about my creative self-expression. Even for food I like places that have stories like family recipes that are passed down through generations.” Trishna’s most memorable aspect of being a social media personality is having people come up to her and tell that her she is their inspiration. “I don’t see myself as someone that is all that because I do have my flaws but when someone tells me that they look up to me, it makes me feel like I have done something right.” The satisfied smile from her shows that those moments are memorable than all the celebrities she gets to meet. When asked about who she looked up to, her answer of “my mother” came without hesitation. Trishna lovingly describes that she was not very close to her mother in the past but as she grew up, they became closer and made a lot of self-discovery together. Trishna says the best part of her mother is that she “does not stop me from being myself but loves me just the same.” Currently in her final semester at TP, Trishna is working hard for her final-year

presentation. When asked about her plans after graduation, Trishna was adamant in not furthering her studies just yet. “I think I’ve been studying for most of my life, I want to see what the world has to offer,” alluding to her plans to travel after graduating. Initially wanting to be a fashion designer, Trishna discovered whilst studying that her desire was to be a stylist instead. “Now for the final project I have to come up with my own collection, which is being a designer for six months, and I am actually quite into it so that might change,” says Trishna adding that “For now, I still want to be a stylist.” She also has an ambition that few actually know about. “It has been on my heart for a long time to help girls, especially those victims of human trafficking,” says Trishna. To her surprise, she managed to realise a small part of this dream this year. INJUSTICE is a movement started out by 21-year-old Pearlyn Wee, where clothes are designed and sold, and subsequently, $3 from every piece sold is donated to support The A21 Campaign to help fight human trafficking. When the time came to look for someone to model for the clothes, who else could Wee look for other than her friend Trishna, who of course, leapt at the opportunity. “I was looking for someone different, not like a typical blogshop model, and I felt Trish embodied the spirit of INJUSTICE,” adding that Goklani heart’s for human trafficking “set the deal”. “I never wanted to model for commercial things but when Pearlyn asked me to do it, I immediately agreed because it was one of my dreams ever since secondary school, when I first heard of the A21 campaign,” said Trishna, adding that when she heard about the campaign she resolved to find a way to be part of it. Although she holds a small role, Trishna believes this is a small stepping-stone in aiding her to achieve her dream of helping free girls from human slavery. From a glamorous fashionista to humble mummy’s-girl, Trishna Goklani is definitely one of Singapore’s most intriguing social media personalities. “I hope she continues to blog and document the parts of her life,” said Wan. With a growing number of followers, a heart of gold and big ambitions, Trishna is prepared to take on the world. After all, it is just the beginning of what is to be a long and fruitful journey. S

BEAUTY

Food Fads

Mask I Do It Myself ? Yeo Jong Han explores DIY facemasks that are cheap, easy and promise results.

According to webmd.com, one of the most common skin problems faced by youths is oily skin. This results in other skin-related problems such as acne, which may cause scarring. The two methods I’m going to be trying out are suited to help combat the problem of oily skin.

Ever heard of Do-It-Yourself (DIY) facial masks? Well that’s what I am going to be reviewing today. DIY facial masks are gaining popularity amongst youth these days, as they are easy, economical and all natural. One such youth is Jochebel Khong, 19, who believes that these are better than pre-purchased products as the latter “contain too many chemicals,” adding that these chemicals, such as lanolin and oil, can clog pores and cause skin problems.

The first Do-It-Yourself (DIY) mask I will be trying out is the banana mask. Simply mash up a medium-sized ripe banana till it’s smooth, apply it evenly over your face, and wait for 15 minutes.

Photographs by Yeo Jong Han

irror mirror on the wall, who’s the fairest of them all? If you wanted the answer to that question, then you’re at the right page because I’ll be trying out methods to get flawless skin that are cheap and can be done in the comfort of your home.

BEAUTY

Initially it may feel uncomfortable and pasty on the skin but you will have to get used to it. On the bright side, the smell of sweet, ripe bananas will be your companion for these 15 minutes.

Something that stood out whilst wearing the mask on was how it was very gentle on the face, unlike many moisturisers in the market. Bananas are great natural moisturisers due to the high amount of Vitamin A found in them. “Vitamin A restores lost moisture in the skin, hydrating and clearing away dull and dry skin,” said Dr Cheong Lai Leng, dermatologist at LL Cheong Skin & Laser Clinic. The mask had exfoliating effects and my skin immediately felt softer and not oily after washing it off. The verdict: This is an extremely simple and quick way to look good if you’re short off time to head down to the spa before

a party and it’s even better to use in the long run. Though it removes oil, it is better suited for people with dry skin due to its hydrating properties. Next, I tried out a lemon and egg white mask. Yes, you read that right; in fact the egg white mask is a popular mask that many have tried. “I’ve used it before,” said Jochebel. According to healthmunsta.hubpages.com, egg white helps to protect, nourish and reduce oiliness in skin. Adding Vitamin C-rich lemons help enhance the effect of the mask by “boosting collagen production, which protects your skin against free radicals,” said Dr Cheong. All you need for this mask is a teaspoon of lemon juice, and a medium-sized egg. Beat the egg whites till they are frothy and introduce the lemon juice. This mixture is much easier to apply, as it is more gel-like in its consistency compared to the banana mask, (which made a mess on my sheets) and feels more like store-bought lotions. A lot of people turn away from using egg white masks as they are put off by the unpleasant smell that comes along with it. I was pleased to find out that due to the lemon juice added to the mixture, there was minimal smell of the egg white making the experience more bearable. As the minutes went by, the once gel-like

mask turns into a clear, skin hugging outer layer and this is what gives egg white masks their popular face lifting properties. Washing the mask off after 15 minutes left my skin feeling fresh and clean, even though I had just returned home from a whole day out. “Citric acid in the lemon and egg white reduces the size of pores,

“Citric acid in the lemons and egg white reduce the size of pores, controlling sebum levels.” controlling sebum levels,” says Dr Cheong, and indeed the drier parts of my face were moisturised and my T-Zone felt oil free. The verdict: Though it can be uncomfortable, the lemon and egg white mask is simple yet yields result. It hydrates, cleans and tightens the skin, making it good for dry, oily and even combination skin, a triple-threat you might say. So why put your skin under the knife when you can put food into it! Though I have only tried two methods of DIY masks, there are still a wide variety of methods and recipes to help your skin. So what are you waiting for? Go try them out and soon your mirror will start screaming, “You are the fairest!” S

Need A Quickie? Looking for a quick way to look spotless for an occasion? Well, have no fear the lemon is here! To make the ideal anti-blemish mask, you will need: ½ teaspoon of lemon juice One tablespoon of honey One teaspoon of tomato pulp Mix it together in a small bowl and leave it on your face for about 10 minutes. After that, remove the mask using warm water to loosen it before washing it off with cold water. Rich with ingredients, this mask will fade blemishes and even out your skin tone. Go be beautiful! BEAUTY

ociety is starting to appreciate people of all shapes and sizes. Posts with the hashtag #Fatspiration fill Instagram with people showing their support for this cause. However, when does big become bad? Obesity can result in reduced life expectancy with higher health risks and stems from a young age. The World Health Organisation (WHO) found that 42 million children under the age of five worldwide, were overweight or obese. In Singapore, a survey by the Health Promotion Board (HPB) in 2010, found that 10.8 percent of youths aged 18 were already obese, a huge rise from the 6.9 percent in 2004. Moreover, children who are obese in their childhood, are likely to remain obese till adulthood. A big stomach is not an indication of obesity. Instead, obesity is determined by one’s Body Mass Index (BMI) which computates a person’s weight and

height. A person with a BMI above 30 is considered obese while a person with a BMI between 18.5 to 22.9 is considered healthy. However, the underlying question is, what exactly causes obesity and can it be prevented, or not? Intentional and unintentional eating habits causes obesity. Intentional eating habits involve people who eat fast food despite knowing that it is unhealthy. The habit of unintentional eating is a chain reaction that is triggered by stress. Psychological issues contribute to obesity as well. Ms Celeste Viviers, a dietician, said, “I see many causes for obesity and they differ from one patient to the other. Many of these causes are indeed psychological and the obesity is often a symptom of psychological issues.” Ms Viviers added that patients should seek relevant health professionals’ advice in order to deal with obesity.

YOUR

’T

LET

Photograph by Yeo Jong Han

HEALTH

Sim Kang Kim, 21, a fitness and wellness trainer said, “When youths satisfy their cravings with food high in sodium, it leads to an accumulation of fat with no increase in the amount of energy output.” HPB stated that high energy and low nutrient food appeal to Singaporean youths because they are produced, priced and marketed accessibly and attractively.

Kim believes that youths should know their bodies inside out by taking note of their BMI and muscle mass.

get hungry easily and my appetite increased.” This can be attributed to the obesity gene from his parents.

was a 23 percent increase in obese youths who managed to pass their physical fitness test.

It is not the end for those who are obese as adapting to a new diet and engaging in exercise, can definitely make a difference to their lives.

As a result, he developed asthma, which is one of the many side effects of obesity. The Singapore Heart Foundation said that a person who is obese is three times at risk of getting a heart attack as compared to a healthy person with an acceptable BMI range. Obesity also increases the probability of having high blood pressure and other cardiovascular diseases.

Sanraj Singh Khaira, 18, someone who falls in the healthy weight range, feels that the government is doing a good job in helping obese youths. “I only know one person who is obese and he’s my cousin. He lives a happy life and doesn’t allow his size to bother him, which is mainly because the HPB promotes a healthy lifestyle.”

Exercises, such as fit clubs and circuit training, are great for cardiovascular health and the overall adjustment of muscle mass, body fat and visceral fat. Obesity is mostly caused by over indulging in fast food or snacks. There are also some cases of genetic obesity that causes youths to develop similar traits when they get older. One such person is 18 year old, Agung Nugrah Saputra. Agung was born slightly heavier than the average baby. “I remember being told by my mother that this was normal during my toddler years. However when I was in kindergarten, I started to

FO OD

HPB is also doing their part to help Singaporeans, both young and old, to deal with obesity. A popular programme is the Trim and Fit Programme, more commonly known as “TAF” club (if you notice carefully, it is the opposite of the word “FAT”). It was introduced in collaboration with the Ministry of Education (MOE) in the early 90’s. It was such a success as between 1992 and 2004, that there

Although we have “the information and facilities” it ultimately boils down to the “the final choice we make” that determines our well being said Celeste Viviers. Obesity is not necessarily something to be ashamed of. The first step is acceptance which allows an individual to make a difference with a positive mind-set. Enjoy what you eat, but don’t let your enjoyment become the bane to your existence. S

YOU

EAT

Join Amanpreet Singh as he finds out more about the rise of obesity amongst Singaporean youths. HEALTH

HEAL CANCER WITH FOOD

Join Shintaro Tay as he discovers how eating the right foods can help cancer-stricken youths get back into the pink of health! Photographs by Shintaro Tay

is appetite and taste buds knew no boundaries when Shane Tan, 19, went through the initial stages of treatment for Hodgkin’s lymphoma, a type of white blood cell cancer. However, everything soon turned bitter when the dull taste of rust and metal began to plague his taste buds. Eating became a challenge for Shane. Like Shane, many youths also suffer from cancer, the most fatal disease in Singapore. Thankfully, only one percent of either children or youths are affected by it, according to KK Women’s and Children’s Hospital. The hospital also indicated that the top three cancers are leukemia, brain tumour and lymphoma. “Generally only 10-15 percent of cancers are hereditary. For youths, my personal observation is that the likely causes could be lifestyle habits like eating fast food, lack of exercise or use of disposables made of polystyrene,” said Ms Chang Kok Ying, HEALTH

Pharmacy Practice Manager of the National Cancer Centre Singapore. Ms Chang added that high intake of sugar causes blood insulin to increase. “Insulin is found to increase the risk of several cancers due to the fact that it’s a growth factor.” According to Dr Goh Boon Cher, head of the Department of HaemotologyOncology at the National University Cancer Institute of Singapore, there’s proof that people who adopt a diet without fruits and vegetables in it have higher risk of getting cancer than those who do. “Fried foods that is burnt in the cooking process, as well as food with preservatives, are carcinogenic and this will potentially result in the growth of cancer cells,” he added. However despite the possible repercussions as a result of consuming certain food and adopting unhealthy lifestyles mentioned,

Dr Goh stated that there’s a difficulty in quantifying the general causes of cancer in youths. This is because most of the cancer cases have unknown causes, besides those that are passed down hereditarily. To recover, patients must go through chemotherapy to kill and prevent the growth and distribution of cancer cells from affecting the body. There are certain side effects which chemotherapy entails. “The side effects of chemotherapy include nausea, vomiting and diarrhoea. Not only that, patients also lose their sense of taste,” said Dr Goh. “They may find that food they liked to eat previously may taste bad.” This was certainly the case for Shane. He said that his “food had some weird taste” after his treatment, and because of this, he specifically craved for the the Meiji strawberry milk drink as it helped to take away the “metallic taste” that was present due to his chemotherapy.

Till their condition stabilises, patients have to experiment with various kinds of food. To help them with their food diets, it is also important for them to find the right food that can go well with their tastebuds. Ms Chang said that the food they eat will depend on what their changes in taste and smell will lead them to. Be it favourite or new food, they should follow their cravings. Shane’s mother, Mrs Patricia Wee, who is also a nurse said, “Basically if you can eat, you just eat but you have to be careful not to eat the wrong food.” Dr Goh advises patients to go for a more bland diet after treatment as their taste buds are not affected by the blandness. Hence, it does not induce vomiting, as the blandness is not so irritating on the taste buds as opposed to food with vibrant flavour. Cristalle Wang, 18, who was diagnosed with ovarian cancer a few years ago, depended heavily on ice cream as she recovered. “During my healing process, I ate a lot of ice cream because I like ice cream and that’s the only thing I can swallow. In fact, I ate it like a meal because it got really stuffy during the treatment process and this helped to cool me down.”

Diets also vary in focus from individual to individual, depending on the patient’s type of cancer. As Shane suffered from Hodgkin’s lymphoma, he had to eat a lot of meat such as pork and chicken, which had to be thoroughly cooked to kill any lingering germs, to help rebuild his red blood cells. After completing chemotherapy, patients can then be open to more varieties of food, so as to maintain their immunity but they must still be mindful of what they eat Patients need to stay away from raw food as it high in bacteria which grows on the food when it is left exposed in the open. An example would be sushi, which consists of raw fish. Hawker food should not be consumed as well because the food sold is often left in the open, causing the growth of bacteria which hamper the patient’s healing process. Ms Chang also discourages her patients from consuming too much oily food. “Oily food such as french fries and chicken nuggets contain saturated fat, trans fat and polyunsaturated fat.” Observational studies have shown that high fat intake increases the risk of treatment failure and instead patients should replace these with mono-unsaturated fats and omega-3 fats. Additionally, sweet desserts such as ice kachang should not be consumed in large amounts, as the sugar causes blood insulin levels to increase. There are also some myths attached to cancer, and Dr Goh kindly debunked some of them. Firstly, many patients consume food with high levels of antioxidants. According to webmd.com, fruits such as strawberries, wild berries and cranberries help to strengthen the immune system due to their high antioxidant levels but according to Dr Goh, they are not

As she began to heal, all her day-to-day meals were at home. Her staple food was brown rice, which has a variety of nutrients as well as lean meat. On top of that, she also ate a variety of fruits like kiwis, oranges and avocados together with her meals. According to according to health.com, fruits like kiwi contain Vitamin C, which is required to rebuild one’s immune system. To top it off, Cristalle constantly drank mineral water due to its high mineral content. She feels that many are unable to survive cancer because they do not take in enough nutrients to rebuild their bodies.

clinically proven to help build up their bodies as a result of Cancer but I guess that there’s no harm in eating them. Secondly, many patients also tend to eat organic foods as they are said to be purer as there are no pesticides that are sprayed over these foods. Once again, Dr Goh claims that organic foods have “no medically proven benefits” for the patients. Essentially, it is important for the individual to cope with his/her side effects by eating what they can to build a strong immune system. It is never good to skip meals no matter how bad the food will taste as their bodies require the nutrients to become strong again.

“It is better to have a good balanced diet than to not eat or starve” Dr Goh strengthened this point by saying that “it is better to have a good balanced diet than to not eat or starve.” While looking out for what you eat is vital, hygiene plays just as important a role in ensuring the recovery process of a cancer patient goes smoothly. An example of this are the utensils used to prepare and serve food. Mrs Wee mentioned that as she did not have a machine to sterilise the utensils Shane used, she used hot water to wash and kill any lingering germs. Mothers such as Mrs Wee play a key role in the lives of youths with cancer. She was instrumental in selecting the right type of food for Shane. She also ensured that the food that he ate was well balanced but at the same time, in line with her son’s cravings. She mentioned a few times about the importance of following his taste buds to cater to him and presently, after a year and a half, Shane is healing well. All in all, food plays a key role in a person’s recovery and well-being. Although there’s the struggle of adapting to a stipulated food lifestyle that is caused by cancer, it will definitely help patients get back into remission. For Shane and Cristalle, their healthy food lifestyles have helped them to recover, but their good eating habits should not stop after recovery. Cancer survivors should carry on with a healthy eating and cooking lifestyle for as long as they live. S

HEALTH

FUSING IT UP Photographs by Yeo Jong Han

Join Amanpreet Singh as he teaches you how you can make fruit infused water.

HEALTH

e often hear health professionals and doctors say that to stay healthy and maintain a good immune system, we need to drink adequate amounts of water each day as well as consume fruits and vegetables. Have you ever wondered if there is a way to incorporate all of them into one? For all the health junkies and diet freaks out there, a wonderful creation known as fruit infused water does exist, and it is rapidly gaining worldwide popularity. Fruit infused water basically consists of water, which is mixed with various types of fruits, and sometimes herbs that contain rich amounts of vitamins and minerals. Almost any type of fruit can be added and there are various combinations

that you can try out. From Cooling Peach Mint Water to Strawberry Lime Spritzer, you can prepare whatever soothes your taste buds. What’s even better is the fact that these fruit infused drinks can be prepared from the comfort of your home, thus saving you the trouble of travelling out and about! I bet you are wondering at this point how exactly are fruit infused drinks a healthier choice than sugar laden fruit juices and for that we have Ms Celeste Viviers, a dietician, with a simple answer as well as some special tips to share. “Fruits infused drinks are low in calories and sugar, making them a great way to add variety to water and increase consumption improving hydration. Fruit juices on the other hand very high sugar content and can

cause blood glucose levels to rise too quickly with a resultant insulin release.” Ms Viviers added that the high-energy content of fruit juices further contributes to weight gain if the overall energy content of the diet is too high. While she encourages her patients to consume fruit infused water, she adds a word of caution as well. “The nutritional content of fruit-infused water alone is not sufficient enough to provide a person with their daily energy and nutrient needs.” So don’t neglect your normal healthy diet altogether! Now let’s take a look at how to prepare some delicious fruit infused drinks that I am sure most of you will enjoy! S

Strawberry Lemon Flavoured Water Ingredients: 4-6 strawberries ½ lemon, sliced Small handful of basil About 3 cups of water Some ice

1. Cut the strawberries and lemons into wedges and wash them thoroughly. 2.Use a pitcher or a large cup to put your fruits into before topping them with water and some ice. 3. Refrigerate the drink between 2-24 hours. The longer the drink is kept in the fridge, the more the water will infuse and extract the flavours of the fruits. 4. Serve cold! You can either get drinking straight away or you can squeeze the lemon and strawberries for a more enriching flavour.

HEALTH

CHICK TO

CHEEK

Farzanah Jumaat, a food enthusiast, looks into food from other cultures suited for the Singaporean stomach!

Photograph by Shintaro Tay

ccording to Annette Tan, former chef of a French inspired restaurant back in Singapore, unlike the French people, Singaporeans eat vegetables more as a side dish with a more carbohydrate food as their main. “The Western community often eat their meals with their protein-rich meats as their main,” she added. According to buzzfeed.com, roasted chicken is a common French dinner and it matches greatly with the American habit of having their entree as a source of protein. Additionally, foodnetwork. com confirms that roasted vegetables are a popular side dish in American dinners, especially during thanksgiving. So with that we are going to launch into a recipe: Garlic Roasted Chicken with a side of Herb Butter Mash Potatoes and Grilled Beans and Roasted Carrots. Despite the extensive title with multiple sides, this entire meal takes less than 90 minutes to prepare, serving four people at each time, and all under $20! Now that’s Singaporean approved! So don’t be a chicken and try this out!

RECIPE

Garlic Roasted Chicken 20 cloves of garlic 1 tablespoon of butter Mixed Italian herbs Whole chicken (about 3 kilograms) 3 teaspoons of pure honey (when caramelised, it will add a crispy thin layer!) Salt and pepper for seasoning 1. Preheat the oven to 210 degrees Celsius 2. Crush the garlic roughly and set aside. 3. Place the chicken in an oven-safe skillet or deep oven dish. 4. Rub the butter over the chicken, coating both sides evenly. 5. Season the chicken with salt, pepper and herbs. 6. Pour and rub garlic on the chicken to infuse the flavours. 7. Brush the honey on the chicken. 8. Roast the chicken for an hour and a half. 9. To check if your chicken is cooked, poke a skewer through the inner thigh. If the juice runs clear, your chicken is ready.

Photograph by Yeo Jong Han

Herb Butter Mash Potatoes

Grilled Beans and Roasted Carrots

4-5 medium-sized potatoes 1 tablespoon of butter Mixed Italian herbs 2 cloves of garlic Salt and pepper for seasoning 1 tablespoon of milk (optional)

1 packet of french beans/ 5 strands of long beans cut to desired length 2 carrots Olive oil 2 cloves of garlic Salt and pepper for seasoning

1.Boil the potatoes in a pot, until they are soft. 2. Drain the potatoes and mash them to your preferred consistency (I like them completely smooth) Set them aside. 3. Grate the garlic till they are close to mashed and mix with the potatoes. 4. Add the butter and season the potatoes with the herbs, salt and pepper 5. Add milk for smoother texture.

1. Boil the carrots slightly(about 4 minutes) to soften them. 2. Transfer the carrots onto an oven-proof dish and mix with olive oil, salt and pepper. 3. Grate the garlic until it is close to mashed and mix half of it onto the carrots. 4. Toss the carrots in with the chicken about 10-15 minutes before the chicken is cooked. 5. Grill the beans with the olive oil, the other half of the grated garlic, salt and pepper. 6. Grill on a stove until the beans are done.

RECIPE

SAVOUR FROM THE FRESHEST

PINEAPPLES

Hosen offers you the best quality pineapple slices which come from pineapples which are imported and sliced by high quality machines from the southernmost regions of Singapore.