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Yogurt, a healthy snack


Posted on 18 Mar, 2012 | Eat Magazine

Are you craving for a snack? But you need to keep your waistlines slim? You can have both by grabbing a dairy with a low GI. Not only are dairy products good sources of calcium to keep your teeth and bones strong, experts say they absorb sugar slowly and does not lead you to overeat. 

Clinical dietician Ms Rehana Wahid from Gleneagles Hospital says, "Spreading out the meals and incorporating low GI meal options, such as a serving of yogurt, ensures a constant spread of energy throughout the day and prevents bingeing.” Glycaemic index (GI) refers to how quickly our bodies react to food as...





Enjoying a Cuppa? Know your brew lingo


Posted on 5 Mar, 2012 | Eat Magazine
For an instant perk-me-up, Singaporeans head to the coffeeshop (kopitiam). But what may be a casual way of getting your buzz, can be a quite confusing for the uninitiated. Mumbling latte or frappocino just won't work on kopi  (coffee) Auntie/Uncle. How to enjoy a cup of brew the heartland way? Just go over the kopi jargon and order your cuppa.
 
Across kopitiams in Singapore, the norm is coffee served with a liberal amount of condensed milk. If you want to make any changes, you need to add more words to your order. Know your...




Sweetness and Warmth in a Bowl


Posted on 2 Mar, 2012 | Eat Magazine


Photo courtesy of eastmeetswest.wordpress.com
 

Singaporeans call this dessert of glutinous rice balls with two names, either as Ah Balling or Tang Yuan. Chinese definitely in origins, this dessert is the staple dish for at least two Chinese festivals -- Winter Solstice/Dongzhi (December 23) & Yuan Xiao, the 15th day of the Chinese New Year (January 06).  

Traditionally served on the last day of winter, marking the days ahead as having more sunlight and thus having more positive energy, Tang Yuan symbolizes a better tomorrow. Feasting on a bowl of...





Rickshaw Noodles


Posted on 29 Feb, 2012 | Eat Magazine

a fast disappearing heritage food rarely seen in today’s hawker centres

This dish is unique to Singapore and would not be found elsewhere, as even here in its birth land rickshaw noodles are fading fast. So far My Heartland Mag was able to find only three food stalls selling rickshaw noodles.

Rickshaw noodles or La Che Mian (Mandarin) or Kan Chia Mee (Hokkien) means the "pull-vehicle-noodles “.The dish was named after rickshaw/trishaw riders who were its usual customers who ate them throughout the day to fuel them as they plied their routes pulling their rickshaws. It was then the cheapest dish...





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