http://tnp.sg/guide/story/0,4136,210042,00.html
Hed Chef
Red, white and creamy
By Hedy Khoo
August 10, 2009
Dress courtesy of River Island. Location courtesy of kitchen culture at Leng Kee Road. Hair and make up by Helen Wong from Make Up For Ever Academy (Tel: 63330678). --TNP PICTURE: KUA CHEE SIONG
TODAY, Singaporeans have good reason to wake up with a big smile on our faces. After all, it's our nation's 44th birthday.
Singapore has come a long way from being a humble fishing village to our cosmopolitan island-city with a myriad of cultures and traditions.
It's no mean feat to reach this age, given its birth of independence in a time wrought with uncertainty.
Of course, when it comes to women, age is something we all battle with. I for one, have often questioned the necessity to include my year of birth when filling up forms.
But let's find inspiration from our nation's progress, and you see a perfect example of how years can add to one's beauty and confidence in every single way.
In the same vein, a woman can grow more beautiful and graceful with age. The trick is to reinvent oneself and stay relevant with the times.
Age is a bonus as you learn from past experiences, such as which night wrinkle-banishing collagen-enriched face cream works and which doesn't.
But beauty goes beyond the facade. You are only as young or old as you think.
In the meantime, give yourself an indulgent treat to celebrate our nation's birthday with this dessert of red and white.
Forget the fat content, coconut milk and strawberries, I am told, have great skin-enhancing properties.
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INGREDIENTS
50g sago
500g strawberries
400ml coconut milk
400ml water
50g sugar
3 pandan leaves
METHOD
Slice 200g of strawberries. Set aside.
Mix coconut milk and water in pot. Add pandan leaves. Simmer but do not allow mixture to boil. Soak pandan leaves for five minutes, then discard. Save the mixture.
Put remaining strawberries into food processor with sugar and process until it becomes a smooth puree. Set aside.
Boil half-pot of water. Add sago and boil for 10 to 15 minutes. Remove from heat and cover. Leave for five minutes until sago turns translucent.
While waiting, prepare a large bowl of ice water. Once sago turns translucent, drain water and transfer to ice water, After the ice melts completely, drain off excess water again.
In a pot, mix strawberry puree with coconut cream, sliced strawberries and sago. Serve.
Hed Chef
Red, white and creamy
By Hedy Khoo
August 10, 2009
Dress courtesy of River Island. Location courtesy of kitchen culture at Leng Kee Road. Hair and make up by Helen Wong from Make Up For Ever Academy (Tel: 63330678). --TNP PICTURE: KUA CHEE SIONG
TODAY, Singaporeans have good reason to wake up with a big smile on our faces. After all, it's our nation's 44th birthday.
Singapore has come a long way from being a humble fishing village to our cosmopolitan island-city with a myriad of cultures and traditions.
It's no mean feat to reach this age, given its birth of independence in a time wrought with uncertainty.
Of course, when it comes to women, age is something we all battle with. I for one, have often questioned the necessity to include my year of birth when filling up forms.
But let's find inspiration from our nation's progress, and you see a perfect example of how years can add to one's beauty and confidence in every single way.
In the same vein, a woman can grow more beautiful and graceful with age. The trick is to reinvent oneself and stay relevant with the times.
Age is a bonus as you learn from past experiences, such as which night wrinkle-banishing collagen-enriched face cream works and which doesn't.
But beauty goes beyond the facade. You are only as young or old as you think.
In the meantime, give yourself an indulgent treat to celebrate our nation's birthday with this dessert of red and white.
Forget the fat content, coconut milk and strawberries, I am told, have great skin-enhancing properties.
--------------------------------------------------------------------------------
INGREDIENTS
50g sago
500g strawberries
400ml coconut milk
400ml water
50g sugar
3 pandan leaves
METHOD
Slice 200g of strawberries. Set aside.
Mix coconut milk and water in pot. Add pandan leaves. Simmer but do not allow mixture to boil. Soak pandan leaves for five minutes, then discard. Save the mixture.
Put remaining strawberries into food processor with sugar and process until it becomes a smooth puree. Set aside.
Boil half-pot of water. Add sago and boil for 10 to 15 minutes. Remove from heat and cover. Leave for five minutes until sago turns translucent.
While waiting, prepare a large bowl of ice water. Once sago turns translucent, drain water and transfer to ice water, After the ice melts completely, drain off excess water again.
In a pot, mix strawberry puree with coconut cream, sliced strawberries and sago. Serve.
