Recess Journal

A Message from the Tuckshop Guniangs: Containing messages from past chefs, photos, recipes and conversations captured by our roving “Kaypoh King/Queen”, the Recess Journal connects Makan Masters and participants alike to a larger, collective tapestry of Recess Times.

The original journal exists as several folders in Practice Tuckshop. In July 2022, we were asked to vet the first draft of this online version. A quick scan showed the total page number: 85.

Xiao Ting turned to the other Tuckshop Guniangs and asked excitedly: “Wow! You guys managed to squeeze everything into 85 pages??”

“Oh. We couldn’t. That’s 85 out of 400.”

And… the number continues to grow as the entries from the past year’s Recess Time sessions are added every December!

A document of sweat and labour. A celebration of artistry and storytelling.

A reminder of the conversations, relationships and laughter we’ve accumulated in this theatrical space. As you dive into this, we hope you’ll enjoy taking a peek into many chance encounters between strangers on Friday afternoons in Singapore, at 58 Waterloo Street.

With love, The Tuckshop Guniangs A very special part of the journal are the recipes contributed by our Makan Masters.

Browse the recipes by searching /

for specific Makan

Masters, individual ingredients, or use the following hashtags: #Starter #Salad #MainDish #SideDish #Dessert #Soup #Snack #StockAndSauces #Chinese #Fusion #Guyanese #Indian #Indonesian #Italian #Japanese #Korean #Lebanese #Mexican #Peranakan #Vietnamese #Western #Vegetarian Happy cooking!

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姑娘们想跟你说⋯⋯

在这本《休息随记》当中，记录了过去每一期《休息实间》掌厨人们的讯息、 活动照片、食谱以及食客们的对话。把掌厨人、食客与更大、更广泛的 《休息实间》社群百态串联在一起。 最初，我们的《休息随记》是放在实堂的几个文件夹；而在2022年7月， 我们收到一个 任务——校对数位版《休息随记》初稿。姑娘们快速扫了一下 档案，总页数显示“85页”。 小婷一看，转头向其他姑娘们兴奋地说： “哇！我们竟然可以把所有内容 都塞进85页啊？” “ 喔不，一共有400多页，这只是其中的85页。” 随着每年12月总结的时刻到来，这些页数也将不断增加。 这是一本由劳动和汗水交织而成的记录，也是我们对艺术和故事的赞扬， 时时刻刻提醒着我们曾经发生在这个剧场空间里的对话、欢笑，还有那些 一点一滴凝聚起来的情感。当你在阅读这些记录的同时，我们也希望你 跟我们一样，享受并喜爱发生在滑铁卢街58号的每一个邂逅。 爱你的实堂姑娘们！

在《休息随记》当中，有一部分的内容是由掌厨人特别提供的食谱。想要搜寻特定食谱？ 使用 / 查阅：

输入掌厨人的姓名、食材，或透过以下 Hashtag 即可

#开胃菜 #沙拉 #主菜 #配菜 #甜点 #小吃 #高汤和酱料

#中式料理 #融合料理 #圭亚那料理 #印度料理 #印尼料理 #意大利料理 #日式料理 #韩式料理 #黎巴嫩料理 #墨西哥料理 #娘惹料理 #越南料理 #西式料理 #素食料理 祝你料理愉快！

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About Recess Time Food waste is one of the biggest waste streams in Singapore and makes up 10 percent of total waste generated. This issue is compounded by the fact that Singapore imports almost 90% of our food.

Recess Time by Practice Tuckshop is an “ugly produce” lunch party at the heart of the Singapore arts district. It is a long-running participatory work that stages a social event, i.e. lunch, as the site for performance and engagement. Serving up over 2,000 meals over four years, this programme combines the art of cooking, making conversations, and storytelling into a single encounter.

Invited home cooks and professional chefs, known as “Makan Masters”, go on veggie rescue missions in their local communities to salvage unwanted or ugly produce. They then incorporate the rescued produce in a 3-course menu of their choosing.

Recess Time conversations are also documented using an autoethnographic approach by a floating interviewer, known as the “Kaypoh” (Busybody) Queen/King. Stories from the participants are then recorded inside the Recess Journal, which also contain messages from past chefs, photos and food-waste friendly recipes. *** Recess Time has been featured on various platforms including A-List, Alvinology, Social Space Mag, zaobao.sg and 0 (Zero), a Viddsee documentary series highlighting sustainability initiatives in Singapore.

In 2021, Recess Time was included in The Social Art Award 2021-New Greening, organised by The Institute for Art and Innovation (Berlin).

It also received an honourable mention in Art Partner’s #CreateCOP27, held in conjunction with the 2022 United Nations Climate Change Conference.

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关于《休息实间》

“剩食厨余”是新加坡最大的垃圾来源之一，占总体垃圾量10% 。而因为 新加坡有近90%食物都是进口而来，让剩食厨余的问题变得更加复杂。

《休息实间》是由位于新加坡艺术文化核心地区的实堂所举办的“丑食” 午餐派对，把像是午餐这样的社交活动变成表演和社区参与的场域，

是一项举办多年的参与式活动。通过结合烹饪艺术、对话交流和说故事， 在过去四年提供超过2,000份餐点。

每一期的《休息实间》，都会邀请来自不同背景的家庭厨师或专业厨师

担任“掌厨人”，在当地社区执行“ 拯救食材”任务，拯救被淘汰或看起来

丑丑的食材，并将这些“ 被拯救”回来的食材融入他们的三道菜肴之中。 在活动期间，我们的 Kaypoh King 或 Kaypoh Queen（Kaypoh＝

鸡婆）也会在各桌之间游走，通过轻松有趣的访问，记录下参与者的故

事。而这些聊天内容，也将连同每一期掌厨人的留言、活动照片和能够 降 低食物浪费的食谱，一并整理在我们的《休息随记》中！ ***

《休息实间》，曾获《 A-List》、 《 Alvinolog y》、 《Social Space》、 《

联合早报》等众多媒体报导；此外，聚焦新加坡各种推广可持续发展的

行动及措施的纪录片影集《0 (Zero)》，也曾在节目中介绍《休息实间》

。2021年，柏林的 Institute for Ar t and Innovation，把《休息实间》 纳入当年度的《The Social Ar t Award 2021-New Greening 》；2022

年， 《休息实间》更获得 Ar t Par tner “#CreateCOP27”的荣誉提名， 共同响应当年度的联合国气候变迁大会。

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Recess Time in Press

《休息实间》媒体报导

“Bringing together artists, like-minded stakeholders and audiences, we believe theatre can be a powerful space for meaningful conversation, innovation and collaboration. Diverse, accessible and future-ready, our programmes advocate a ‘green’ culture shift by galvanising the community and empowering people to take action in their own ways.”

— The Social Art Award 2021-New Greening

In 2022, Recess Time received an Honourable Mention at out of hundreds of submissions across 6 continents at #CreateCOP27 — a global open call for art in response to the climate emergency and COP27.

It was shortlisted out of 727 submissions to be included in The Social Art Award 2021-New Greening, organised by The Institute for Art and Innovation.

Recess Time was also featured in Ecoscenography: An Introduction to Ecological Design & Performance (Tanja Beer).

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Voices: 0 (Zero): F0od F0od And Art Viddsee Original Production

by Priscilla Goh) Goh) Voices: 0 (Zero): And(AArt (A Viddsee Original Production

by Priscilla

Impact 0240:0240: A Place For Everyone (Impact!

Youthopia) Impact A Place For Everyone (Impact!

Youthopia)

Other Press and and Features 其他相关报导： Other Press Features 其他相关报导：

Interview with Xiao Ting: Centre For Practice In Performance Art (2021) Ecoscenography: AnThe Introduction ToSustainable Ecological Design For

by Tanja Beer (2021) Alvinology.com Review (2019) Interview with Xiao Ting: The Centre For Sustainable Practice In Art (2021) Goodfeedy.com Review (2019) Alvinology.com Review (2019) Naiise.com feature (2019) Goodfeedy.com Review (2019) Bakchormeeboy.com Feature (2019) Naiise.com feature (2019) SocialSpaceMag.org Feature (2019) Bakchormeeboy.com Feature (2019) Alist Review (2019) SocialSpaceMag.org Feature (2019) Interview With Xiaoting: Centre42 Newsletter (2018) Alist Review (2019) Interview With Xiaoting: Centre42 Newsletter (2018)

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2023

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#MainDish #Chinese #Vegetarian

#主菜 #中式料理 #素食料理

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#MainDish #Lebanese #Vegetarian

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#主菜 #黎巴嫩料理 #素食料理

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07.07.2023

Carrot and Bottle Gourd Soup 胡萝卜葫芦汤 Kadala Curry, Lady Fingers and Potato Vegetable, Kochsalli & Rice 卡达拉咖喱（豆菜咖喱）, 羊角豆和马铃薯蔬菜, 印度炖菜 & 香米 Dessert: Kesari Bath with Cha/ Chai 甜点：南印糕点配茶

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CHEF AND INSPIRATION 厨师和灵感 Shobha

Shobha! As a seasoned hostess, she wants guests to experience a 100% vegetarian feast that highlights wondrously tasty Indian food that isn’t typically found in local restaurants. It’s a meal that celebrates the spirit of zero waste cooking: i.e. “how our grandmothers and mothers used to cook!” It’s a meal that you don’t wanna miss.

Shobha！身为经验丰富的女主人，她想透过在本地餐厅都很 少见的美味印度佳肴，为客人们带来一场100%的素食飨宴； 并借此庆祝“零浪费”的烹饪精神，也就是⸺“婆婆、妈妈过去 烹饪的那种方式”！是你绝对不想错过的一餐！

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#MainDish #Indian #Vegetarian

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#主菜 #印度料理 #素食料理

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26.05.2023

Bitter Gourd Chips 苦瓜脆片 Achar, Rendang with Nasi Kunyit, Sambal Terong Balado (eggplant with sambal) 亚喳, 仁当黄姜饭, 叁峇茄子 Bo Bo Cha Cha 摩摩喳喳

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CHEF AND INSPIRATION 厨师和灵感

Suat Kheam & Phoebe Mother-daughter duo - Suat Kheam and Phoebe! Phoebe is vegetarian and currently lives abroad, while Suat Kheam really wants to make her daughter’s favourite dishes whenever she’s home. So this 100% vegetarian meal is a celebration of punchy asian flavours, even when it’s meat-free. It’s truly a taste of home.

母女双人组⸺Suat Kheam 和 Phoebe！现居国外 的 Phoebe 是一名素食主义者，每当她回国，Suat Kheam 都希望能准备女儿最喜欢的菜肴给她吃。这顿100%的素食餐， 将淋漓尽致地展现亚洲料理的浓郁风味。无肉更欢！因为， 这就是家的味道。

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Beef Rendang (Joni’s Indonesian aunt’s recipe) 1. Heat up wok and throw in the beef pieces.

No need oil.

2. Fry for a while till half cooked.

Then throw in all the ingredients.

3. Fry for only a short while (seriously, no need to wait for any fragrance and definitely do not burn the rempah) 4. Then add the coconut milk (if like more gravy, then add 2 packets of coconut milk) 5. Stir a short while again.

6. Add salt to taste and then transfer to crockpot. That is it!!

Ingredients

• 2kg shin beef or beef cheek • 1 packet Kara coconut milk (250ml) • 1 serai (lemongrass – white parts only) smashed • Pinch of coriander powder • 3-4 daun salam (leaves of turmeric leaves)

Rempah - Blend following • • • •

10 shallots (about 200g) 5 cloves garlic (about 50g) 2 serai (lemongrass – white parts only) Thumbnail turmeric (about 1 TB freshly grated or 1ts powered) • Thumb sized galangal (about 30g) • Thumb sized ginger (about 30g) • Separately blend a handful fresh red chili & dry chili (depending on how ‘hot’ you like it), then add to above mixture.

#MainDish #Indonesian

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仁当牛肉 （来自 Joni 印尼姑妈的食谱） �. 加热炒锅，倒入牛肉块（不需要放油） �. 炒一会，直到半熟后，加入其他配料 �. 再稍微炒一下（不要太久，不用等到有任何香味 出现！因为绝对不能让仁当酱料烧焦！ ） �. 倒入椰奶（如果你希望酱汁多一点，可以多加 �罐椰奶） �. 再搅拌一下 �. 撒点盐调味，再倒进砂锅，就完成了！

材料

· �公斤牛腱或牛颊肉 · �罐Kara牌椰奶（���ml） · �根香茅（柠檬草，只取白色的部分）捣碎 · 一小撮芫荽粉 · �～�片月桂叶（姜黄叶）

仁当酱料（混合以下食材）

#主菜 #印尼料理

· ��颗红葱头（约���克） · �瓣蒜头（约��克） · �根香茅（柠檬草，只取白色的部分） · 大拇指指甲大小的姜黄（磨碎的新鲜姜黄约�汤 匙，或是�茶匙的姜黄粉） · 大拇指指甲大小的高良姜（约��克） · 大拇指指甲大小的姜（约��克） · 另外混合一把新鲜的红辣椒和干辣椒（份量取 决于你喜欢的辣度） ，再加进上述混合的食材中

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05.05.2023

Soup of the Day 每日例汤 Herby Fully Loaded 一道充满香料的主食 A Lemon Situation 一个跟柠檬有关的甜品

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CHEF AND INSPIRATION 厨师和灵感 Ants Chua

Other than writing, directing, performing and working at Feelers, Ants Chua is also a passionate cook. Serving up their greatest hits/friends’ favourites, they can’t wait to showcase a meal bursting with southeast asian flavours and culinary techniques.

除了编剧、导演、表演和在 Feelers 的工作之外，Ants Chua 也是 一位充满热情的厨师！这次他将为大家带来一桌拿手好菜（同时 也是他的朋友们最喜欢的料理），用多道餐点展现东南亚风味和 独特的烹饪技巧。

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Ants’ Lemon Bar (Adapted from Serious Eat’s SUNNY LEMON BARS recipe) For the Crust:

Directions:

Ingredients: 1 cup (130g) all-purpose flour 1/2 cup (60g) powdered sugar (I’ve also made this successfully with regular fine caster sugar, but the crust has a better flake to it with powdered sugar) 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume 1 tablespoon (4g) freshly grated lemon zest 115g cold unsalted butter, cut into small cubes

1. Adjust oven rack to middle position, preheat oven to 180°C, and line an 8- by 8by 2-inch baking pan with a piece of parchment paper long enough to overhang the pan's edges.

2. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about 12 one-second pulses.

3. Alternatively, if you don’t have a food processor, whisk dry ingredients together before adding the butter, then rub the butter into dry ingredients using your fingertips.

If you use this method, make sure to work with cold butter, use only your fingertips, and preferably chill the mixing bowl beforehand so the butter doesn’t melt too quickly.

4. Scatter into the prepared baking pan, press into an even layer, and refrigerate for 15-20minutes.

5. After the dough has rested, bake until pale gold and firm, about 30-35 minutes.

Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.

#Dessert #Western #Vegetarian

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Ants 的柠檬方块（改编自“Serious Eat”的“SUNNY LEMON BARS”食谱） 饼皮：

材料： �杯（���克）中筋面粉 �/�杯（��克）糖粉（我也试过用普通的细砂糖， 相较之下，用糖粉做的饼皮更脆） �/�茶匙（�克）钻石牌犹太盐（如果选择食盐， 请准备同样重量或是一半体积即可） �汤匙（�克）新鲜的柠檬皮屑 ���克切成小块的冷藏无盐奶油

做法: �. 把烤箱的网架置中，预热烤箱至���°C，拿一个 �Ｘ�Ｘ�英寸的烤盘，铺上一张足够覆盖烤盘边 缘的烘焙纸。 �. 把面粉、糖粉、盐、柠檬皮屑和奶油倒入食物 调理机，选择一秒��次的转速，把原料打成干燥 的颗粒状。 �. 如果没有食物调理机，可以在加入奶油之前， 先把原料搅拌在一起，再直接用手把奶油揉进 其他原料中。 选择这种方式，请确保使用冷藏过 的奶油，并事先把用于搅拌的碗冰起来。 只用指尖搅拌，避免奶油融化得太快。 �. 把混合好的面团平铺在烤盘上，轻压整平， 放入冰箱冷藏��～��分钟。 �. 面团静置过后，烘烤��～��分钟，到呈现淡淡 的金黄色并有一定的硬度之后，趁热使用 （或是放置一旁待用，在密封的情况下， ‒面团可以在室温下保存��小时）。

#甜点 #西式料理 #素食料理

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03.03.2023 Butternut squash soup, vegetables rolls with mustard sauce and mul kimchi (pickled radish) 南瓜汤、芥末酱蔬菜卷搭配韩式萝卜水泡菜 Galbi (soy sauce beef ribs), yasik (glutinous rice with nuts)and side dishes 韩式牛肋骨、药食（坚果糯米饭）佐小菜 Sujeonggwa (cinnamon-ginger punch), soybean tiramisu, seasonal Korean fruits 水正果（柿饼汁）、黄豆提拉米苏和韩国季节性水果

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CHEF AND INSPIRATION 厨师和灵感 Yumi

In her day job, chef Yumi is a professional chef who uses “food as diplomacy.” Armed with her signature dishes, she’s incredibly excited to share a palette of delectable Korean flavours that may change your impression of what Korean cuisine can be!

要怎么形容 Yumi 的日常工作呢？你大概可以称呼她是“把食物 作为外交手段”的专业主厨。这次，她将带着她的招牌菜，来跟 大家分享（可能会颠覆你对韩式料理印象的）韩国风味！

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17 FEB 2023

䇗僖仼

Japan 仼儗

Mexico 重⿬

Cambodia 刲㒹㴬 Indonesia ⷅ㶻

United States 紇㎁

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Japan 仼儗 ČĺîDžƭƙĺĿ ʈ ŕƭŞƎ ČƑîċ ʈ NjƭǕƭ ʈ ƙĺĿƙū ūĿŕ 蓞潳蠕潨㐉軅缜刖㯹碭萁媧 Mexico 重⿬ ƙîijū ʈ ƎîƑŞĚƙîŠ ʈ ČĺĿƎūƥŕĚ îĿūŕĿ ʈ ijƑĚĚŠ ƙîƭČĚ 重隵眦䅅뀐叜莕㚖㜦嫧ꦽ懢挵鰸听ꀮ簪ꀮ Cambodia 刲㒹㴬 ƑĚƙČƭĚē DŽĚijĚƥîċŕĚƙ ʈ ČūČūŠƭƥ ČƭƑƑNj ʈ ƑĿČĚ ŠūūēŕĚƙ ʈ IJƑĚƙĺ ĺĚƑċƙ 逈䦲䷬褼蘦 ] 员㯹⽾ㄷ ] 眦睖 ] 亍됁꺜蔈 Indonesia ⷅ㶻 ijƑĿŕŕĚē ƎƑîDžŠ ʈ ŠîƙĿ ƭŕîŞ ʈ ƙîŞċîŕ Şîƥîĺ 懭豔 ] 㤍䘿꺜蘦깰㺺ꄅ榟⹅㺺ꀮ United States 紇㎁ ČĺūČūŕîƥĚ ʈ ŞĿƙū ČîƑîŞĚŕ ʈ ijƑîĺîŞ ČƑîČŒĚƑƙ 䄇⩡ⱱ] 仼䌋⽏㉈扦矵ꀮ⪓뜷깿䇕

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CHEF AND INSPIRATION ⸗䄳⽰愓䚊

Elyssa And Sean

/ŕNjƙƙî Ŀƙ ċîČŒ ĿŠ ūƭƑ ƙƎîČĚ DžĿƥĺ ĺĚƑ ƙĿijŠîƥƭƑĚ ǜîDŽūƭƑ explosions and unexpected ingredient combinations! Sean will be joining her in the kitchen - their menu is truly a celebration of how they explore the world through food.

&MZTTB ⫋埠蕳║㲓㔆セ┉㞝仵䏢簈㵒㵽┘▽氳㶩佭㞇冓 攑荈氳⽏鈿鯼憞鲸僗阦☕ゼゼ燢㜦氳괐免篯⺭縡 鲹埠㞇氳⸗䢣ꄅ█㛢▽┉⛤⚟⛂Ջ4FBOն☽♜㵨鵁鲋┉ 鷺鷺乢杼䅠✃┉颯朅崅┪槡

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Elyssa and Sean’s Sago Fritters with Chipotle Aioli and Green Sauce Sago Fritters

Chipotle Aioli and Green Sauce

Ingredients: 500g sago 200g cheddar, shredded 200g mozzarella, shredded 500ml full cream milk Salt, pepper and garlic powder to taste

Ingredients: 1 egg yolk ǧ HîƑŕĿČ ČŕūDŽĚȡ ŞĿŠČĚē 1 Tsp Lemon Juice or White Vinegar Vegetable Oil 1 tablespoon, chipotle in adobo (canned) 1 bunch parsley 1 bunch cilantro ¼ red onion 1 chilli Ǭ ČŕūDŽĚƙ ijîƑŕĿČ 1 Lime

Method: 1. Dry mix sago, cheddar, mozzarella 2. Bring milk to simmer, and add to dry ingredients 3. Line a deep pan with plastic wrap, then pour sago mix into it 4. gĚîDŽĚ ƥū ĺNjēƑîƥĚ îŠē ƙĚƥ ĿŠ ƥĺĚ IJƑĿēijĚ IJūƑ îƥ ŕĚîƙƥ Ǭĺ ƭŠƥĿŕ ǛƑŞ 5. ¤ĚŞūDŽĚ ƙîijū IJƑūŞ ƎîŠ îŠē Čƭƥ ĿŠƥū ƙƐƭîƑĚƙ 6. Pan fry sago fritters

Method: 1. Combine eggs, garlic, lemon juice ūƑ DŽĿŠĚijîƑ ĿŠ î ċŕĚŠēĚƑȦ 2. While blending, slowly drizzle in oil until thick. Split the aioli mixture into half.

3. For the Green Sauce, blend parsley, cilantro, ƑĚē ūŠĿūŠȡ ČĺĿŕŕĿȡ Ǭ ČŕūDŽĚƙ ūIJ ijîƑŕĿČ îŠē ŕĿŞĚ together. Once combined, blend in half of the aioli mixture. Add salt and pepper to taste.

4. For the Chipotle aioli, blend chipotle into the remaining aioli mixtuer. Add salt, pepper and sugar to taste.

#SideDish #Mexican #Vegetarian

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&MZTTB ⽰ 4FBO 氳꺜抰重隵眦깿 䯌鿥㜦嫧ꦽ懢挵鰸听ꀮ⽰簪ꀮ 꺜抰重隵眦깿

㜦嫧ꦽ懢挵鰸听ꀮ⽰簪ꀮ

⩡⮊鱳颯㚖⮴䡗┲ ⩡藋儘栐䥽颯㚖⮴䡗┲

椑㛻蟗⮊潨 蓞ⴳ氳删圉姱䡝氫ꁫ

免乢 ⩡重隵眦

奨ⶍ⪓耏擧㝿 鴠ꄈ氳沩յ翊听睖յ㛻蟗睖

塠끈  㵨重隵眦⽰⮊鱳颯㚖յ藋儘栐䥽颯㚖岝㏇┉颯ն

免乢 겖資랋

吤擻媧 娧ⴳ氳㜦嫧ꦽ懢挵鰸听粝逸 䤧埫菞 䤧莺蕢 z겖篍嬤蝽

 䤧擧㝿拵媦⫋饇┕ꪫ氳괐免岝⺭ն ╄鰸听  䧍┉╄岑ꛛյꛐ┕⟊됁腑䤧重隵眦矖⠡⪍ꛛ╈ն 椑㛻蟗  䏨重隵眦矖⩘⮇⻹䷅▽擧㝿╯⺵䷒⪍⫼畴 겖ꪂ删 ꪐ糌舘㵽㵸休波⮽㱚⹩䡗㐍㲓氳㍾⛮ն  ⹧⭴重隵眦矖⮊㐉ն 塠끈  ⺁⹧┉╄䇖䈔ꛛ⠡⪍媧⺵抰捙ն  䤧資랋յ⮊潨氳㛻蟗յ删圉姱䡝氫ꁫ ䷒⪍䭼╈ն  䭼氳⺱休䜈䜈幎⪍媧波⮽ꀮ姱⹩䐂宆爳ն 㱮䡗╯⺵⫋䤧資랋ꀮ⮇䡗┼♷ն

 簪ꀮ 䤧埫菞յ莺蕢յ篍嬤蝽յ鰸听յ椑㛻蟗⽰ꪂ 删岝㏇┉颯ն 岝⺭㏰ⴇ╯⺵⠡⪍資랋ꀮ⫋ⱶ ⪍鴠ꄈ氳沩⽰翊听隀⽏ⷊ⺎ն  㜦嫧ꦽ懢挵鰸听ꀮ 䤧鰸听饇Ⱁ┖氳資랋ꀮ岝 ㏇┉颯⫋ⱶ⪍鴠ꄈ氳沩յ翊听⽰矵隀⽏ն

#配菜 #墨西哥料理 #素食料理

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10 FEB 2023

����年�月��日

Veggie Scrap Minestrone Soup 义式蔬菜汤

Frittata fortified with okara, tapioca, smoked barramundi and leafy greens

添加豆渣、木薯、烟熏金目鲈和绿色蔬菜的义式烘蛋

Roasted Cabbage with Parmesan, Walnuts and Anchovies 烤卷心菜佐帕马森干酪、核桃和鳀魚

Banana Crumble 香蕉奶酥塔

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CHEF AND INSPIRATION 厨师和灵感

Tuckshop Guniangs 实堂姑娘 + Chef Kai 凯文 It’s tradition for the Tuckshop Guniangs to helm the first Recess Time of the year. This round, we’ve recruited some extra help: our Artist-In-Residence Chef Kai (@drinkeatkw), who’ll be doing an F&B pop-up at Tuckshop every Tues, Wed and Sat. Professional chef vs. Guniang… join us and see if you can guess who prepared what?

��

根据以往传统，每年第一场《休息实间》就是实堂姑娘们掌厨当家 的时候……但是今年，我们将迎来一些小小的改变（其实就是多了 一位“大”帮手啦 ）⸺实堂驻场艺术工作者凯文也会在这次的 《休息实间》登场！当专业厨师遇上姑娘们……会创造出什么让人 意想不到的料理呢？！预约这个星期五的座位，直接来现场 目（品）睹（尝）吧

��

��

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Roasted Cabbage with Parmesan, Walnuts and Anchovies Ingredients

Steps

• 1 Beijing Cabbage • Olive Oil • ¾ cup finely grated parmesan • 6 anchovy fillets, minced • ½ bulb galic, finely minced • 1 teaspoon thyme leaves • Pepper to taste • Handful of nuts, chopped (can be walnuts, almonds, hazelnuts, etc.)

1. Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores.

Slice the quarters lengthwise into 1½-inch-thick wedges.

2. In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in ½ cup oil to make a loose paste.

3. Place wedges on a rimmed sheet pan, flat sides down.

Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.

4. Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.

5. Sprinkle walnuts all over the top of the cabbage.

Roast for another 5 minutes or so, until cabbage is tender and caramelised and the walnuts are golden and toasted.

Serve immediately.

#SideDish #Western

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烤卷心菜佐帕马森 干酪、核桃和鳀魚 材料：

· �颗卷心菜 · 橄榄油 · ¾杯磨碎的帕马森芝士 · �只鳀鱼（切碎） · ½粒完整的大蒜（切碎） · �茶匙百里香叶 · 适量的黑胡椒 · 少许坚果（可以用核桃、杏仁 或榛果等，切碎）

步骤：

�. 把烤箱加热到���度。 卷心菜切成四分之一，取出菜芯，再把它切 成每块�.�英寸厚的楔形。 �. 拿一个小碗，把帕马森芝士、鯷鱼、百里香叶和黑胡椒混在一起， 倒入½杯油让它变成松散的糊状。 �. 把楔形的卷心菜平放在有深度的烤盘上，涂上前一个步骤准备好 的酱料，并确实地把酱料塞进每一片菜叶当中。 �. 轻轻淋上一点油之后，把卷心菜烤到局部变色（约��～��分钟）。 �. 洒上一些坚果，再继续烤�分钟，直到卷心菜变软并呈现焦糖色、 坚果呈现金黄色后，即可上桌！

#配菜 #西式料理

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16.12.2022

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CHEF AND INSPIRATION Tuckshop Guniangs What better way to wrap up the last Recess Time of 2022 than with the Tuckshop Guniangs! During this season of giving thanks, we’d like to share a taster of our Recess Time: Calgary menu with you: the people who made our WSD adventure possible!

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GUYANA-CANADA-SINGAPORE COOK UP RICE Ingredients:

Method: (using instant pot)

#MainDish #Fusion #Guyanese

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#主菜 #融合料理 #圭亚那料理

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18.11.2022

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CHEF AND INSPIRATION Yen and Petrina Friends since 16, Yen and Petrina fell in love with cooking 15 years ago! Whilst Yen has pursued her passion for food teaching chefs to cook healthier meals in schools, Petrina has been honing her cooking skills by watching copious amounts of YouTube cooking videos and catering to her mildly picky teenage children. They are thrilled to present this menu infused with a deep appreciation of food and of each other.

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Petrina’s Please Make it yourself ‘Life Changing’ Granola

“I’ve been asked a million times to sell my granola. I won’t. Because if you knew how easy it is, how satisfying it is to make your own, you will never look back.

So here it is, my ‘anyhow recipe’ which might be slightly unsatisfying coz it really isn’t a precise recipe. Instead, I might give you my tried and tested hacks, which has been honed from years of making and experimenting with granola making.”

GRANOLA MAKING GROUND RULES 1. There is no measurement needed. You need to judge for yourself what you like. My general rule is 1/3 oats, 1/3 nuts/seeds, 1/3 alternative grain and coconut chips as the base.

Most commercially made ones will skew heavy on the fillers, hence tak shiok when you eat.

2. Invest in good trays and baking paper. This makes your workflow fast and easy.

3. Granola making is a great way to use up nuts and oats and can be incorporated into many different dishes. So think topping for desserts, over your yoghurt with fruits for a healthy breakfast, or to snack on it’s own coz it’s that good!

4. The simpler the better. No need to have 3/4 different nuts and seeds etc, just pick one or two and simplify your life!

5. Dried fruit is optional but crucial for me is to get good quality ones. I avoid the ones that have preservatives and tend to buy organic or naturally dried and sweetened. Also, with the Bulk shops now there are plenty of options to play with!

6. Make them in small batches so everything stays fresh.

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INGREDIENTS & METHOD 1.

Whole Rolled oats (not instant)

2.

Whatever other puffed grains you like. Can experiment with cornflakes, puffed rice, puffed quinoa, puffed anything!

3.

Gently toss everything together to make sure it’s all coated.

8.

Spread it out on a baking sheet and bake at 170 degrees for about 15-20 minutes depending on your oven. I like a light golden brown or go by smell. Some nuts burn faster than others so you have to keep an eye on the trays.

9.

Take it out once it’s done and let it cool. We’re almost done. Time for dried fruit!

How much to add?? You do you.

I like to sprinkle the fruit quite liberally over the tray and then give it all a good toss!

Grab some of your favourite nuts. I like slivered almonds, or pecans or pistachios if you’re feeling fancy.

4.

Mix them all in a big bowl.

5.

Add maple syrup, coconut oil,spices like cinnamon or cocoa.

How much?? A lot less than you think. Like salad dressing. Light coating. There shouldn’t be any liquid left in the bowl when you empty it out.

6.

7.

Add sea salt flakes. If there was one secret ingredient, this is it.

10. Bag, bottle, store in air-tight container, ziplock whatever!

Life-changing granola is yours to enjoy! No more store-bought for you honey!!

#Dessert #Snack #Western

#甜点 #小吃 #西式料理

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28.10.2022

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CHEF AND INSPIRATION Erica and Kelvin Erica and Kelvin met 9 years ago, back when Kelvin used to run Dong Po Colonial Cafe. They are teaming up to inject hearty and wholesome flavours into seemingly ordinary produce!

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16 16.09.2022 SEP 2022

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CHEF AND INSPIRATION Kuah Kai Wen As a professional chef, Kai has spent his career refining western cooking philosophies and techniques but along the way, has redefined his cuisine style as: "fusion confusion". His fish-inspired menu will also celebrate rescued produce in fun and unexpected ways!

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Kai’s Pick a Fish

#Starter #MainDish #SideDish #Fusion

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#开胃菜 #主菜 #配菜 #融合料理

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29.07.2022

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08.07.2022

Basket of pão de queijo

Slaw

Esquite

Panna Cotta

篮装巴西芝士面包球 墨西哥玉米沙拉

Tacos

墨西哥饼

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凉拌菜 意式奶冻

Basket of pão de queijo

Smoky chipotle Chile butter | miso maple butter

Esquite

Chipotle sambal mayo | cotija | tajin

Tacos

Adobo chuck Grilled shrimp Tomatillo salsa | grilled rescued veggies

篮装巴西芝士面包球 墨西哥玉米沙拉 墨西哥饼

Slaw

凉拌菜

Panna Cotta 意式奶冻

烟熏辣椒智利黄油 | 味噌枫糖黄油

烟熏辣椒参峇美乃滋｜科提加芝士 | Tajin 辣椒酱

酱醋牛肉 香烤鲜虾 黏果酸浆莎莎酱 | 碳烤被拯救的蔬菜

Chayote | chimichurri | pickled red onions | cotija 佛手瓜 | 阿根廷青酱 | 腌渍红洋葱 | 科提加芝士

Horchata | strawberry coulis/grilled apricot 欧洽塔｜草莓酱／烤杏桃

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Chef And Inspiration 厨师和灵感

Elyssa

@misohungryallthetime

Jason

@jacos_tacos

@misohungryallthetime and @jacos_tacos are joining forces this week! When asked about their menu, Elyssa expressed her love for southeast asian flavours, while Jason declared: "I just love tacos". With this playful combination, you are in for a real treat this friday!

ElyssaＸJaco's Tacos 联手出击！当问到他们这周要带给 大家的菜单是什么时，Elyssa 向我们表达了她对东南亚风味 的喜爱，而 Jason 则是强调他“只爱玉米饼”！究竟这个有趣 的组合，会在这个星期五擦出什么样的火花呢？！

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Esquites with rice paper flowers (Serves 4)

Ingredients • 3 ears of fresh corn, shucked

• Chilli powder

• Cilantro, finely chopped

• Paprika powder

• Spring onion, finely chopped

• Butter

• Jalapeno, finely diced

• Salt

• 3 cloves garlic, finely minced

• Vietnamese rice paper

• 1 lime

• Cooked rice

• 4 tablespoons of Kewpie mayo

• Turmeric powder

• Cotija or feta cheese, crumbled.

• Vegetable oil for frying

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Method 1. Melt butter in a pan and add fresh corn kernels to it. Let sit until charred, before tossing.

2. Place charred corn in a mixing bowl until it comes to room temperature.

3. To the corn, add kewpie mayo, chilli powder, paprika and salt to taste. Add cilantro, spring onion, garlic, and jalapeno to the mix. Add freshly squeezed lime juice to taste.

4. Leave the esquites in the fridge for a few hours for the flavours to develop.

5. For rice paper flowers: cut dry rice paper into an equal number of medium and small circles. Within each circle, use a pair of scissors to make 4 small right angled incisions without meeting in the centre.

6. Mix a small portion of rice with turmeric powder until it becomes yellow.

7. Place the larger circle cutout on a board, then add a tiny bit of yellow rice in the centre. Place the smaller circle on top of it and press down. Add another tiny dot of yellow rice on the top.

8. Heat oil in a pan and fry the rice paper flowers individually. Drain on paper towels.

To assemble Top esquites with crumbled feta and pickled red onions, and add a rice paper flower on the side.

#Starter #SideDish #Mexican #Vegetarian

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墨西哥玉米沙拉与米纸花 (4人份)

材料

• 3条 新鲜玉米，去皮

• 辣椒干粉

• 葱，切碎

• 牛油

• 香菜，切碎

• 墨西哥辣椒，切丁 • 3瓣 大蒜，切碎 • 1个 酸柑

• 4汤匙 Kewpie蛋黄酱

• 科蒂亚奶酪或羊乳酪，弄碎

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• 红辣椒粉 •盐

• 越南米纸 • 熟米饭 • 姜黄粉

• 油炸用植物油

步骤

1. 在平底锅中放入奶油融化，加入新鲜玉米粒。 呈焦状后再将其翻搅。 2. 将玉米放入搅拌碗中，让其降温直达室温。

3. 在玉米中加入Kewpie蛋黄酱、辣椒干粉、红辣椒粉和盐调味。

4. 在混合物中加入香菜、葱、大蒜和墨西哥辣椒。 加入鲜榨酸柑调味。 5. 将墨西哥玉米沙拉放在冰箱里几个小时，让其入味。

6. 米纸花：将米纸剪成相等数量的中小圆圈。 在每个圆圈内，使用剪刀检出4个小直角切口，确保剪口不在中心连接。 7. 将一小部分米饭与姜黄粉混合直至变黄。

8. 将较大的圆形切口放在板上，然后在中间添加一点黄米。 将较小的圆圈放在上面并按下。 在上面再加一点黄米。 9. 将在平底锅里将油加热，把米纸花单独煎好。 10. 用厨房纸巾吸油。

组装

将碎羊乳酪和腌红洋葱放在墨西哥玉米沙拉上，在旁边加一朵米纸花。

#开胃菜 #配菜 #墨西哥料理 #素食料理

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24.06.2022

24th June 2022 FIRST PLATE 第一盘

Sakizuke + Kinpira

Edamame + rescued bottlegourd

Hachizakana

Teriyaki tempeh

毛豆 + 被拯救的葫芦瓜 照烧天贝

Inspired by Shokugeki No Souma 灵感源自《食戟之灵》

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Azukebachi

Daikon and shiitake 白萝卜和香菇

Inspired by Koufuku Graffiti 灵感源自《幸腹涂鸦》

Agemono

Sakura korokke (rescued potato, green pepper, beetroot)

樱花可乐饼（被拯救的土豆、青椒、甜菜根） Inspired by various anime 灵感源自不同动漫

Tomezakana

Vinegared konbu 醋渍海带

SECOND PLATE 第二盘

Shokuji + Tomewan

Rice served with nukazuke (rice bran pickles, rescued veggies) & rescued bittergourd tofu miso soup 米饭搭配 nukazuke（米糠腌菜、被拯救的蔬菜） &（被拯救的）苦瓜豆腐味噌汤 Inspired by Shinya Shokudo, also shown in Priscilla’s drama: Soul Food 灵感源自《深夜食堂》，这道菜也在 Priscilla 的节目 《Soul Food》出现过

THIRD PLATE 第三盘

Mizugashi

Rescued lime and cucumber jelly 被拯救的莱姆和黄瓜果冻

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Chef And Inspiration 厨师和灵感 Priscilla Goh

@onionchoppingninjachef

Priscilla is in our kitchen for the first time!

Her kaiseki-inspired menu will be based on her ongoing experimentation of recreating fictional recipes from Japanese anime, manga or games. Who knows?

Some food items from 'Food Wars', or 'Sweetness and Lightning' could make their appearance on Friday!

Priscilla 即将要进行她的《休息实间》掌厨人初次体验啦！ 她创作的日本料理多以她正在进行的实验为灵感，比方 说重现日本动漫游戏中的“二次元美食”，搞不好……

《食戟之灵》或是《天真与闪电》的料理就会在这个周五 出现！谁知道呢

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Sakura Korroke (22-27 Servings)

Ingredients • 3kg potatoes • 1 green bell pepper, diced • 1 beetroot, diced

For coating • Plain flour • Eggs, beaten • Breadcrumbs

Method 1. Stir fry beetroot and green bell pepper separately until soft 2. Peel and boil potatoes from cold water so that it doesnt fall apart 3. Mash and cool potatoes 4. Mix beetroot and peppers into mash, until mix turns pink 5. Form palm-sized patties 6. Coat patties in flour, dredge in a beaten egg mixture, coat in breadcrumbs and fry until golden brown

#MainDish #SideDish #Snack #Japanese #Vegetarian

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樱花可乐饼

（22-27人份）

材料

• 3公斤 土豆

• 1颗 青椒（切丁）

• 1颗 甜菜根（切丁） 面糊材料

• 中筋面粉

• 蛋（打散） • 面包屑 步骤

1. 将甜菜根和青椒分别炒软

2. 土豆去皮，放入冷水中煮熟（这样土豆才不会裂开） 3. 把土豆捣成泥状，放置冷却

4. 加入甜菜根和青椒，拌到土豆泥变成粉红色 5. 捏成手掌大小的圆饼状

6. 依次裹上面粉、蛋液和面包屑，炸至金黄色

#主菜 #配菜 #小吃 #日式料理 #素食料理

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03.06.2022

3rd June 2022

Chinese-style "ugly" cucumber pickles 中式“丑陋”腌黄瓜

Shredded chicken cold noodles with sesame-peanut dressing 鸡丝粉皮配上花生酱料

Something cooling 降降火

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Chef And Inspiration 厨师和灵感 Kuo Jian Hong @kuo_jian_hong

Her first-time back in Practice Tuckshop since the pandemic started - most of you have heard about Jian Hong's love for BBQ, but do you know about her passion for family-style cooking? Join us if you'd like to have a taste of some recurring favourites from Jian Hong's kitchen!

郭践红

践红将在疫情后首次回归实堂！大多数人都听说过践红 对烧烤的热爱，但除此之外，你们知道她对家庭式烹饪的 热忱吗？如果你想尝尝践红厨房里经常出现的一些美食， 加入我们来临的《休息实间》吧！

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Jian Hong's Vegetarian Dumplings

Ingredients • daikon • carrot • 5-spice taukwa • black fungus • mushroom

Method 1. Pre-fry with vegetarian oyster sauce, soy sauce, pepper 2. Leave to cool (overnight in fridge even better) 3. Wrap. Fry. Eat.

#MainDish #SideDish #Snack #Chinese #Vegetarian

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践红的蔬菜饺子

材料

• 白萝卜 • 红萝卜

• 五香豆干 • 黑木耳 • 冬菇 步骤

1. 将内馅的材料先以素蚝油、酱油和胡椒炒过 2. 放置冷却（最好要放在冰箱过夜）

3. 用饺子皮包起来、下锅油煎、吃下肚！

#主菜 #配菜 #小吃 #中式料理 #素食料理

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20.05.2022

3rd June 2022

Fried Tofu with Spice Peanut Sauce 炸豆腐配香花生酱

Nasi Bakar Set 烤饭套餐

Glutinous Rice Served with Brown Sauce 糯米配棕酱

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Chef And Inspiration 厨师和灵感 Mazlan Boyamin

@chefmazlan_boyamin

Returning to our kitchen for the first time since the pandemic is none other than our long time Makan Master, Chef Mazlan! His menu is inspired by: "simplicity and diversity in a Singaporean context" and will feature dishes from the Nusantara region in Indonesia! 自疫情开始以来，我们的长期掌厨人厨师Mazlan首次回到

我们的厨房！他的菜单以“在新加坡背景下，简单的多样性” 为灵感，并将为我们带来印度尼西亚努山塔拉地区的特色 菜肴！

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Sambal Matah (Balinese Raw Sambal) (22-27 Servings)

Ingredients • 10 cabe rawit (Thai chilies) • 8 cloves of shallots • 2 cloves of garlic • ½ teaspoon baked terasi (shrimp paste) • 2 lemongrasses • 2 kaffir lime leaves, wash and diced • ¼ teaspoon salt • ½ tablespoon lime juice • 3 tablespoons of vegetable oil (for sautéing)

Method 1. Peel shallots and garlic, wash them, and then dice into slices.

2. Set aside Wash chilies and then dice into slices.

3. Set aside Peel and leave the outer parts of lemongrass, then dice into slices.

4. Set aside Mix all of the diced ingredients in one bowl.

5. Add salt, sugar, and lime juice.

6. Mix well. Heat the vegetable oil, and while it is still hot, pour it into the sliced ingredients bowl.

7. Mix it well and Sambal Matah is ready to be served.

#StockAndSauces #Indonesian

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巴厘岛参峇酱 22-27人份

材料

• 10条 泰国辣椒 (cabe rawit) • 8瓣 青葱 • 2瓣 大蒜

• ½茶匙 烤虾酱 • 2个 香茅

• 2片 青柠叶，洗净切丁 • ¼茶匙 盐 • ¼茶匙 糖

• ½汤匙 酸柑汁

• 3汤匙 植物油（用于炒菜） 步骤

1. 青葱和大蒜去皮，洗净，然后切成片。 2. 将辣椒洗净，然后切成片。

3. 把香茅去掉外层，然后切成片。

4. 将所有切碎的材料混合在碗中。 5. 加入盐、糖和酸柑汁。 搅拌均匀。

6. 将植物油加热，趁热将其倒入切好的配料碗中。 7. 搅拌均匀，即可享用巴厘岛参峇酱。

#高汤和酱料 #印尼料理

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22.04.2022

Chilli Garlic Edamame 辣椒蒜味毛豆

Vegan Hokkien Mee (Sambal on the side) 纯素福建面（参峇酱另附）

Pumpkin Orange Slice 南瓜鲜橙蛋糕

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Chef And Inspiration 厨师和灵感

Priscill Koh @taitaichef

It’s Earth Day and @taitaichef is back with an awesome meat-free meal! Adding a veggie twist to familiar hawker favourites, this is a meal that you don’t want to miss, especially if you’re looking to celebrate this day! @taitaichef 将在今年的世界地球日再次回归，为大家带来

“无肉”大餐！看她如何为这道大家熟悉的小贩美食，添加

素食风味。如果你想要庆祝今年的世界地球日，那就千万别 错过这一期的《休息实间》！

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Priscill’s Vegan Pumpkin Slice Rescued Pumpkin Puree 1. Cut/scrape off any undesirable parts 2. Portion into wedges, wash pumpkins and remove seeds 3. Steam with skin on, until fork tender, 4. While warm, scrape the cooked puree.

5. Allow to cool. You may freeze in a ziploc bag and defrost whenever you need.

Ingredients • 280g plain flour • 280g atta flour • 2 tbsp baking powder • 1 tsp baking soda • 4 tsp gound cinnamon powder • 1 tsp freshly grated nutmeg • 2 tsp sea salt • 1 zest of orange • 4 tbsp freshly ground golden flax • 140ml water • 460ml coconut oil/olive oil blend/ soyabean oil • 250g light brown sugar • 250g iLite Cook & Bake • 800g rescued pumpkin puree

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Method 1. Line a baking tray (40cm X 32cm baking tray) with parchment paper. Preheat the oven to 180 degrees, top and bottom heat.

2. Combine ground flax and water in a bowl, mix well and set aside (this will be your “flax egg” mix).

3. In a large mixing bowl, sift together the flours, baking powder, baking soda, cinnamon powder, add in orange zest, sea salt and grated nutmeg in the mixture.

4. Combine the puree, oil, sugars and “flax egg” mix well.

5. In 3 increments using a spatula, fold in the dry ingredients into the wet mixture, till wet combined. Do not over mix.

6. Pour batter into baking tray, gently tap out excess bubbles. Set to bake for 40-50mins until skewer comes out clean.

7. Allow to cool completely before serving.

#Dessert #Snack #Western #Vegetarian

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Priscill的素食南瓜片

“被拯救”南瓜泥

1. 切掉/刮掉任何不适用的部分。

2. 切成楔形，清洗南瓜并去除种子。

3. 将南瓜连皮一起蒸，直到变软并能够轻松以叉子插入。 4. 趁热把煮好的果泥刮下。

5. 让其冷却。 可以使用密封袋冷冻，并在需要时解冻。

材料

• 280克 普通面粉 • 280克 全麦面粉 • 2汤匙 泡打粉

• 1茶匙 小苏打 • 4茶匙 肉桂粉

• 1茶匙 现磨肉豆蔻 • 2茶匙 海盐

• 1份 橙皮（一粒）

• 4汤匙 现磨金亚麻 • 140毫升 水

• 460毫升 椰子油/橄榄油混合物/大豆油 • 250克 淡椰糖

• 250克 iLite 品牌的 Cook & Bake • 800克“被拯救”南瓜泥

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步骤

1. 在烤盘（40厘米 X 32厘米 的烤盘）上铺上羊皮纸。 烤箱预热到180度，设定烤箱上下部加热。 2. 将磨碎的亚麻和水混合在一个碗里，搅拌均匀并放在一边（这将是你的“亚麻蛋”混合物）。

3. 在一个大的搅拌碗中，将面粉、泡打粉、小苏打、肉桂粉混合，加入橙皮、海盐和磨碎的肉豆蔻。 4. 将南瓜泥、油、糖和“亚麻蛋”混合均匀。

5. 使用抹刀分3次将干的材料折叠到湿混合物中，直至呈湿状。 不要过度混合。

6. 将面糊倒入烤盘中，轻轻敲出多余的气泡。 设置烘烤40-50分钟，使用串子插入测试。 7. 食用前让其完全冷却。

#甜点 #小吃 #西式料理 #素食料理

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08.04.2022

Taupok Stuffed With Vegetables 蔬菜豆卜

Japanese Curry With Citrus Salad 日式咖喱配柑橘沙拉

Assorted Fruits Mini Platter 水果迷你拼盘

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Chef And Inspiration 厨师和灵感

Joyce and Jen @yolo_joycew

Our first fully vegan meal of 2022! Having volunteered at Ground-Up Initiative (GUI)'s kitchens, Joyce and Jen are no strangers to preparing yummy lunches for large numbers.

This well-balanced and hearty meal is inspired by 'Washoku' (和食）, '和' (He) refers to Japan or harmony, while‘食’(Shi) means food. 我们2022年的第一顿全素食餐！Joyce 和 Jen 有着在

Ground-Up Initiative (GUI) 厨房做志工的经验，因此对

烹饪多人份美味午餐这一挑战并不陌生。这顿营养均衡而 丰盛的一餐，灵感来自“和食”—“和”是指日本或和谐， 而“食”是指食物。

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Homemade Vegan Chilli Sauce Ingredients • A packet of red chilli • 3-4 tomatoes • Limes

Method 1. Blend chilli and tomatoes together like a paste.

2. Stir fry in low fire with olive oil until the sauce is lesser and paste thickens.

3. Let it cool down and squeeze lots of lime

#StockAndSauces #Vegetarian

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自制纯素辣椒酱 材料

• 一包红辣椒 • 3-4个番茄 • 酸柑

步骤

1. 将辣椒和番茄搅混成糊状。

2. 用橄榄油小火翻炒，直到酱汁变少，酱料变稠。 3. 冷却加入酸柑汁。

#高汤和酱料 #素食料理

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25.03.2022

Carrot Potato Cumin Soup 萝卜马铃薯孜然汤

Mushroom Cabbage Rice, Herbal Chicken Salad 香菇白菜饭、药材鸡沙拉

Osmanthus Wolfberry Jelly 桂花枸杞果冻

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Chef And Inspiration 厨师和灵感 Edric and Yvette

Returning Makan Master Edric & our Online Recess Time Makan Master Yvette have teamed up to prepare a meal inspired by their love for asian flavours. According to Yvette: "We want to cook a meal that warms your heart with every bite!" 受到他们热爱的亚洲风味所启发，历届掌厨人Edric

（实体版）和 Yvette（网上版）将联手为大家带来一顿

丰富的午餐！Yvette说： “我们想要烹饪出让大家每一 口都吃在嘴里，暖在心里的一餐！”

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Chilled Tofu Salad with Chicken Floss, Pickled Green Mangoes 冷豆腐沙拉配鸡肉松、腌制青芒果

Vietnamese-ish Grilled Chicken and Rice Noodles 越南烤鸡米粉

Refreshing Lime Dessert 清爽酸酐甜点

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Chef And Inspiration 厨师和灵感 Xin Yi

Queen of dinner parties, Sim Xin Yi is finally doing a Recess Time takeover! If you are a big fan of bold and punchy fusion flavours, this is a session not-to-be-missed!

心怡

终于到了热爱举办晚餐聚会的沈心怡掌厨啦！如果你喜爱

大胆刺激的融合风味，那就别错过这一期的《休息实间》！

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Grilled Vietnamese-Style Chicken Chop Ingredients • 4 boneless chicken thighs • 3 tbsp shallot minced • 1.5 tbsp garlic minced • 1/4 cup sugar • 1 tbsp fish sauce • 1/2 tbsp thick soy sauce • 1/2 tbsp pepper • 3 tbsp neutral cooking oil

Method 1. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper and oil until the sugar dissolves.

2. Marinate meat for 1 hour (minimum) or overnight for better results.

3. Grill over medium heat, about 4 minutes on either side.

4. Serve with fresh veggies of your choice, boiled thick beehoon, pickled carrots and Vietnamese dipping sauce (nước chấm)

#MainDish #SideDish #Vietnamese

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烤越式鸡扒 材料

• 4只 鸡腿（去骨）

• 3汤匙 红葱（切碎） • 1.5汤匙 蒜（切碎） • 1/4杯 糖

• 1汤匙 鱼露

• 1/2汤匙 黑酱油 • 1/2汤匙 胡椒粉

• 3汤匙 中性食用油

步骤

1. 将大蒜和红葱切碎。 倒入碗里并加入糖、鱼露、黑酱油、胡椒粉和油，直到糖溶解。 2. 将肉腌制1小时（最少）或过夜以获得更好的效果。 3. 中火烤，两边各烤4分钟。

4. 搭配新鲜蔬菜、煮熟的粗米粉、腌胡萝卜和越南蘸酱 (nước chấm)

#主菜 #配菜 #越南料理

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25.02.2022

Teochew Muay 潮州粥

Yong Tau Foo 酿豆腐

Watermelon Sago 西瓜西米露

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Chef And Inspiration 厨师和灵感

Gua Khee

Inspired by her family's tradition of making meals that accommodate each others' dietary needs, Gua Khee's menu features yummy homecooked food that is made up of Teochew-inspired and Hakka-inspired flavours.

Guess what! This meal is also fully vegetarian!

月崎

月崎的菜单以美味的家常菜为特色，其中包括潮州和客家风 味。她的灵感来自于经常烹饪适合彼此饮食需求的佳肴这一 家庭传统。还有！这一餐将会是完全素食！

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Gua Khee’s Watermelon Sago Ingredients • Sago seeds (these are sold in packets at NTUC etc., or you can buy them loose from mama shops but quality can be a bit inconsistent) • Watermelon • Coconut milk (1 packet - optional)

Sago seed preparation 1. Bring a large pot of water to boil, then pour in a small amount of sago seeds they will soak up the water so you probably want to put in less than what you think you would need for however many people you are serving. For 4 pax, a handful would probably be enough.

2. Turn the heat down slightly and keep stirring until the sago seeds turn from white to 70-80% translucent - the stirring is to keep the sago seeds from sticking to the bottom of the pot.

Note: You may need to add more hot water as the seeds soak up the water and expand. Also, this cooking process might take anywhere from 15-25minutes, depending on the brand of the sago seeds.

3. When the seeds only have a very small dot of white left in their centres i.e. around 70-80% translucent, turn off the heat and cover the pot, and leave the seeds to continue cooking in the hot water for another 10-15minutes. Again, the duration depends on the brand of the sago seeds.

4. When the sago seeds are fully translucent, set out another pot with a sieve over it, and pour the contents of the first pot into the second pot, so the sieve catches the sago seeds. To ensure the seeds don’t clump together, direct running water over the sieve and keep stirring the seeds under the running water for 5-10 seconds.

5. You can then transfer the sago to a clean container to cool down, after which it is ready to be served. Sago can keep for 1-2 days in the fridge, but it tends to clump up when cold, so you may want to add some honey water to it to prevent this from happening, but even if it clumps it’s okay / just stir it more vigorously after you add watermelon and/or coconut to it.

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Watermelon 1. Cube up as much watermelon as you would like, or you can use an ice cream scoop to shape the watermelon for a more fun presentation.

2. Place the cubes in a clean bowl for serving.

Coconut 1. Pour as much coconut milk into the pan as you’d like, this is just to drizzle on top of the watermelon-sago mixture so it doesn’t have to be too much unless you are serving a lot of people.

2. Bring to a light boil, and add a sprinkle of salt. Keep stirring the coconut milk as you let it boil for 2-3 minutes.

3. Let it cool down and transfer to a clean bowl for serving.

How to serve In my family, everyone has a different preference for sago/watermelon/coconut ratios, so we just set them out separately and everyone can mix their own. For people who want a more watery texture, you can add 1-2 cubes of ice to the watermelon-sago-coconut mixture!

#Dessert #Snack #Chinese #Vegetarian

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月崎的西瓜西米露 材料

• 西米种子（可以在NTUC等超市购买包装袋，或到小商店散装购买，但质量可能有点不一致） • 西瓜

• 椰奶（1包 - 非必要） 准备西米种子

1. 将一大锅水煮沸，然后倒入少量西米种子⸺它们会吸收水，所以你可能可以加入比你想象中 的所需的份量，更少的份量。 一小把就足够4人份了。

2. 稍微把火调小，继续搅拌，直到西米种子从白色变成70-80%的半透明⸺搅拌是为了防止西 米种子粘在锅底。

注意：种子会吸收水分并膨胀，因此你可能需要添加更多的热水。 这个烹饪过程可能需要 15-25 分钟，具体取决于西米种子的品牌。

3. 当种子的中心只剩下一个很小的点时（即大约 70-80% 的半透明） ，关火，盖上锅盖，让种子 在热水中继续煮 10-15 分钟。 同样的，具体时间取决于西米种子的品牌。

4. 当西米种子完全半透明时，在另一个锅上放个筛子，把第一个锅里的材料倒进第二个锅里， 锅上的筛子就可以接住西米了。 为确保西米不会结块，请将流水直接流过筛子，并在流水下 继续搅拌种子 5-10 秒。

5. 将西米装入干净的容器中冷却，然后即可食用。 西米可以在冰箱里保存 1-2 天，但它在冷的时

候会结块，所以你可以在里面加点蜂蜜水来防止这种情况发生。 但即使结块也没关系，在加入 西瓜或椰子后用力搅拌就可以了。

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西瓜

1. 把西瓜切成方块，或者你可以用冰淇淋勺来塑造西瓜的形状，让摆盘更有趣。 2. 将西瓜快放入干净的碗中食用。

椰子

1. 将椰奶倒入锅中，这只是为了淋在西瓜西米上。 所以除非你要准备很多份，否则不必太多。 2. 小火煮开，加少许盐。 继续搅拌椰奶，让它沸腾 2-3 分钟。 3. 让它冷却并装到一个干净的碗里食用。

如何享用

在我的家庭里，每个人对西米/西瓜/椰子比例的偏好不同，所以我们一般将它们分开，每个人都 可以依照喜好自己混合。 如果想要让甜品更有水分，可以加入 1-2 块冰块！

#甜点 #小吃 #中式料理 #素食料理

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11.02.2022

Rempah Udang 香辣虾糯米卷

Ayam Pongteh 豆酱马铃薯焖鸡

Achar 娘惹酸辣腌菜

Chup Chye 娘惹杂菜

Tumeric Rice 黄姜饭

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Chef And Inspiration 厨师和灵感

Max Tan

Two words. Max. Tan. Returning for another round of sexy flavours and delectable nyonya staples, Max will be serving up some family favourites!

书林

两个字—书林。带着火辣风味和美味的娘惹佳肴，书林将以 他家庭所爱的美食再次回归！

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Max’s Nasi Ulam (40 servings) Ingredients • 12 cups rice

• 50 mint leaves

• 1.4 kg grated coconut

• 60 Vietnamese coriander

• 1.3kg shrimp

• 50 wild pepper leaf

• 50cm Tumeric

• 60 thai basil leaf

• 10 lemongrass stalks

• 5 Tumeric leaf

• 30cm galangal

• 10 chilli

• 10 ginger torch flowers

• 20 calamansi

• 10 shallots

• 10 banana flowers

• 40 kaffir lime leaves

Method 1. Cook rice.

2. Fry shredded coconut until browned. Then, add a tablespoon of oil to fry dried pounded shrimps until golden.

3. Julienne lemongrass, turmeric, galangal, ginger torch flower and shallot.

4. Use only leaves. Slice turmeric leaf, kaffir lime leaves, mint leaves, Vietnamese coriander, wild leaf pepper and Thai basil leaf very thinly. Set aside.

5. Mix the ingredients following this order. Pour the shredded coconut and dried shrimps onto rice cooled to room temperature. Carefully mix thoroughly. Then, add julienned ingredients such as lemongrass, turmeric, galangal, ginger torch flower and shallot. Lastly, add sliced leafy herbs and mix well.

6. Steam mixed rice. Meanwhile, peel banana flowers to yield 40 bowls.

7. Plate by scooping the rice into the each banana leaf. Garnish with some sliced red chilies and calamansi.

#MainDish #SideDish #Peranakan

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书林的乌兰饭

（40 份） 材料

• 12杯 米饭

• 50片 薄荷叶

• 1.3公斤 虾米

• 50片 野椒叶

• 1.4公斤 椰丝 • 50厘米 姜黄 • 10根 香茅茎

• 30厘米 高良姜 • 10朵 火炬姜花 • 10颗 红葱

• 40片 青柠叶

• 60个 越南香菜 • 60片 泰国罗勒叶 • 5片 姜黄叶 • 10条 辣椒 • 20个 香桔

• 10朵 香蕉花

步骤

1. 煮饭。

2. 将椰丝炒至焦黄。 然后，加入一汤匙油，将捣碎的虾米炸至金黄色。 3. 将香茅、姜黄、高良姜、火炬姜花和红葱切丝。

4. 只使用叶片。 将姜黄叶、青柠叶、薄荷叶、越南香菜、野椒叶和泰国罗勒叶切成薄片。 搁置一旁。

5. 按照这个顺序混合配料。 将椰丝和虾米倒在冷却至室温的米饭上。 小心地混合。 然后，加入

切丝成分，如香茅、姜黄、高良姜、火炬姜花和红葱。 最后，加入切好的叶片香料，搅拌均匀。

6. 蒸米饭。 同时，将香蕉花剥开，做成40个碗。

7. 将米饭舀入每片香蕉花片中。 配上一些切好的红辣椒和香桔。

#主菜 #配菜 #娘惹料理

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‘Day-after’ pickle salad and fried crab stick crackers 腌制沙拉配炸蟹柳

Soy-braised chicken, stir-fried rescued veggies and rice 卤鸡，炒蔬菜和米饭

Brownies with blueberry sauce 蓝莓酱布朗尼

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Chef And Inspiration 厨师和灵感

Tuckshop Guniangs

WE ARE BAAAAAAACK! Per tradition, the Tuckshop guniangs (Joey, Leslie, Xiao Ting and Xin) will be kick-starting Recess Time 2022! To welcome you back, we will be bringing you a taste of home by sharing our favourite family recipes.

实堂姑娘

我们回来啦！按照惯例，实堂姑娘们（舆莹、瀚晖、小婷和 心怡）将会作为新年第一期的《休息实间》掌厨人！为了

欢迎大家回来，我们将与大家分享我们最喜爱的家庭食谱， 为你们尝尝“家的味道”。

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Joey’s Braised Chicken with Mushrooms, Black Fungus and Lily Flowers Ingredients • 1 1/2kg chicken wings • 6 cloves garlic (finely chopped) • 30g rehydrated shiitake mushrooms • 10g rehydrated black fungus mushroom (wood ear mushroom) • 20g rehydrated dried lily flowers • 3/4 tbsp chicken bouillon powder • 1 tbsp sugar (to taste) • 3/4 tbsp salt (to taste) • 3/4 cup water (or chicken stock) • 1 1/2 tsp dark soy sauce • 4 tbsp oyster sauce • 3 tbsp cooking oil

Method 1. Marinate the wings with the salt, sugar, chicken bouillon powder and 3 tbsp oyster sauce for a minimum of 20 minutes.

2. Squeeze the liquid out of the rehydrated mushrooms.

3. Cut the hard ends off the lily buds.

4. Pour the oil into a wok on medium heat and brown the garlic for 1 minute or until aromatic.

5. Turn up the heat to high and add the wings in to cook for 3 minutes, stirring every minute to sear all sides.

6. Pour the water in and season with dark soy sauce and 1 tbsp oyster sauce.

Mix well and simmer on medium heat for 2 minutes.

7. Add the dried lily flowers, mushrooms and black fungus in. Stir and cook on a low-medium heat.

8. Simmer for 30 minutes or until the wings are soft.

9. Serve hot with rice.

#Starter #MainDish #Chinese

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舆莹的卤鸡配上花菇、黑木耳 和百合花 材料

• 1.5公斤 鸡翅

• 6瓣 大蒜（切碎）

• 30g 花菇（泡水后）

• 10g 黑木耳（泡水后）

• 20g 干百合花（泡水后） • 3/4汤匙 鸡精粉

• 1汤匙 糖（适量）

• 3/4汤匙 盐（适量）

• 3/4杯 水（或鸡高汤） • 1 1/2 茶匙 黑酱油 • 4汤匙 蚝油

• 3汤匙 食用油 步骤

1. 用盐、糖、鸡精粉和3汤匙蚝油腌制鸡翅至少20分钟。 2. 从花菇中挤出水分。

3. 切掉百合花蕾的硬端。

4. 将油倒入炒锅中，用中火加热，将大蒜炒1分钟或直至芳香。

5. 把火调高，加入鸡翅煮3分钟，每分钟搅拌一次，以煮熟鸡翅各面。 6. 倒入水，用黑酱油和1汤匙蚝油调味。 搅拌均匀，中火炖2分钟。 7. 加入干百合花、花菇和黑木耳，中小火翻炒。 8. 炖30分钟或直到鸡翅变软。 9. 配上米饭趁热享用！

#开胃菜 #主菜 #中式料理

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24.09.2021

Pickled Radish 腌萝卜

Bibimbap 拌饭

Bingsu

韩式刨冰

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Chef And Inspiration 厨师和灵感

Annyeonghaseyo! Putting the “behind-the-scenes” in BTS… meet @thetheatrepractice’s Communications and Partnerships team! Led by executive director Daniel Goh, this diverse group of women are united by one common love… Korean food! The result? A gram-worthy feast guaranteed to hit your tastebuds with that ddu-du ddu-du du~ Annyeonghaseyo! 不是你所知道的 BTS，而是“幕后” （behind-the-scenes）... 这就是实践剧场的传播及伙伴拓

展组！在执行总监吴维奋的带领下，这群多元化的女生们有

一个共同的喜好……韩国美食！她们将为大家带来能够满足 视觉以及味蕾的盛宴~

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Korean Radish Pickles Ingredients • 400g peeled Korean radish, cut into 1/3 inch cubes • 1/3 cup sugar • 1/3 cup white vinegar • 1 tablespoon salt • 3/4 cup water • Juice from 1/4 - 1/2 lemon (adjust to taste)

Method 1. Combine sugar, vinegar, salt, water and lemon juice in a large bowl and mix well until salt and sugar are well dissolved.

2. Add the radish and stir a few times and transfer to an airtight container or a glass jar.

3. Keep in the refrigerator at least 2 hours before serving.

#SideDish #Snack #Korean #Vegetarian

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腌制韩国萝卜 材料

• 400克去皮韩国萝卜，切成1/3英寸的立方体 • 1/3杯糖

• 1/3杯白醋 • 1汤匙盐 • 3/4杯水

• 柠檬汁 - 半个或1/4个（可根据口味调整）

步骤

1. 在一个大碗中将糖、醋、盐、水和柠檬汁混合，搅拌均匀直到盐和糖充分溶解。 2. 加入萝卜并搅拌，然后把萝卜转移到密封的容器或玻璃罐中。 3. 在食用前存置在冰箱内（最少2小时）。

#配菜 #小吃 #韩式料理 #素食料理

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Kuih Pie Tee, Smoked Brinjal Kerabu 娘惹小金杯、烟熏茄子沙拉

Salmon Chili Goreng, Nasi Ulam, Acar 辣炒三文鱼、娘惹野菜拌饭、娘惹阿渣

Kuih Bingka, Gula Melaka

木薯糕、椰糖

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Chef And Inspiration 厨师和灵感

Megan Hon

Bringing a Peranakan twist to rescued produce, the tuckshop team is excited to welcome Megan back to our kitchen. Inspired by memories of her mom hand-carrying packets of yummy food from her trips to Penang, Megan’s meal is a celebration of that taste from her childhood. 被拯救”食材摇身一变成娘惹佳肴？实堂再次欢迎韩宗妏，

回到我们的厨房大展身手！受到妈妈以前远从滨城打包回来 的美食所启发，宗妏将烹饪出庆祝她童年的美味佳肴。

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Smoked Brinjal Kerabu in Kuih Pei Tee Shells Ingredients Salad

Salad dressing

• 1 no Japanese cucumber

• Roughly 20 pieces Calamansi

• 1 no Tomato

• 1 to 2 tbsp Sugar (to preference)

• 1 no Medium sized brinjal/ eggplant • 1 no Ginger flower (stem removed)

• 1 tub Store bought kuih pie tee cups

• 1 handful dried shrimps (hae bee) • 1 handful Laksa leaves • To taste Ground roasted peanuts

Method 1. Make a few pricks on the eggplant with a fork. This is to allow for the steam in the eggplant to be released as it is being roasted. Smoke the eggplant by placing it on the stove with an open fire. Ensure all sides are completely burnt. Place burnt eggplant into a bowl and cover it up with cling wrap and let it sit for 15mins.

2. Uncover the cling wrap and peel the burnt skin off the eggplant. Wipe some of the remaining burnt bits off with a kitchen towel.

3. Toast dried shrimps on a pan and ground it using a blender.

4. Make lime dressing by squeezing juice off calamansi and season it with your preferred amount of sugar.

5. Remove the core of the cucumber and tomato. Dice cucumber, tomato, and peeled eggplant into small pieces.

6. Chop laksa leaves and ginger flower.

7. Season the salad by combining diced cucumbers, tomato, eggplant, ginger flower, laksa leaves, grounded shrimps and grounded peanuts. Add the salad dressing to your preferred taste. (You may also adjust the amount of any ingredients to your liking.)

8. Fill the kuih pie tee shells with the salad and serve.

#MainDish #SideDish #Peranakan

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烟熏茄子沙拉小金杯 材料 沙拉

沙拉酱

• 1个番茄

• 1到2汤匙糖（根据喜好）

• 1个日本黄瓜 • 1个中等大小的茄子 • 1个姜花（去除茎） • 1把 虾米

• 大约20个酸酐

• 1盒小金杯（可直接购买现成的）

• 1把 叻沙叶

• 烤花生碎调味 步骤

1. 用叉子在茄子上扎几个孔。 这是为了让茄子在烤的过程中，能释放出蒸汽。 将茄子放在炉子上用火熏制。确保 茄子的所有面都完全烤焦。 将烧焦的茄子放入碗中，用保鲜膜盖住，静置15分钟。

2. 揭开保鲜膜，剥去茄子烧焦的外皮。 用厨房纸巾擦掉剩余的烧焦部分。 3. 在平底锅上烤虾米，然后用搅拌机将其磨碎。

4. 榨出酸酐的汁，并依喜好加入糖调味，制成酸酐酱。

5. 把黄瓜和番茄的中心去掉。 将黄瓜、番茄和去皮的茄子切成小块。 6. 把叻沙叶和姜花切碎。

7. 将黄瓜丁、番茄、茄子、姜花、叻沙叶、虾米和花生碎混合调味。 依喜好添加沙拉酱。 （你也可以根据自己的喜好， 调整任何材料的成分数量。 ）

8. 将沙拉填满小金杯，即可食用。

#主菜 #配菜 #娘惹料理

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20.08.2021

Apple and Chicken Salad 苹果鸡肉沙拉

Rescued Veggie Stew with Pearl Cous Cous

“被拯救”蔬菜炖汤配珍珠古斯米

Cheesecake

芝士蛋糕

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Chef And Inspiration 厨师和灵感

Tuckshop Guniangs

While aiming to use as much rescued produce as possible, the best way the guniangs know how to show our love is through food! After a 3-month hiatus, the 'old guniangs' are back with a meal to welcome you guys, as well as our 2 'new guniangs': Leslie and Jia Jun.

实堂姑娘

实堂姑娘们表达爱意的最佳方式，就是通过使用“被拯救” 食材，为大家带来美食！时隔3个月， “老”姑娘们再次通过 美味的一餐欢迎大家，还有我们的两位新”姑娘“⸺瀚晖 和家俊。

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Leftover Prawn Stock Ingredients • Discarded heads and shells of prawns (30 pieces) • Olive Oil • 1 bulb of garlic, roughly chopped • 1 onion, sliced • 2 tablespoons tomato paste • 300ml of vegetable stock or water • 1 splash whiskey (optional) • ¼ teaspoon red-chile flakes • Salt and pepper to taste

Method 1. Heat a large saute pan over high heat. Add 1 tablespoon of oil and fry the heads and shell for 5 minutes, stirring now and then, until browned.

2. Add garlic and onion and slowly fry until the garlic is golden and the onion is soft.

3. Add the tomato paste and ½ teaspoon salt and fry for another 2 minutes, stirring frequently.

4. Carefully pour the whiskey and let it bubble away for a minute (it may flame), and then add stock and 600ml of water and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the shrimp heads a few times as they cook to release as much flavour as possible.

5. Cover the pot and simmer over low heat for 2-3 hours.

6. Remove stock from heat. Strain the stock, discarding the shells and heads.

7. Let cool and freeze for future use!

#StockAndSauces

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虾头高汤 材料

• 虾头和虾壳（30个） • 橄榄油

• 1瓣 大蒜，切碎 • 1个 洋葱，切片 • 2汤匙 番茄糊

• 300毫升 蔬菜汤或水

• 1点 威士忌（非必需） • ¼茶匙 红辣椒片 • 盐和胡椒粉调味 步骤

1. 用大火加热一个大炒锅。 加入1汤匙油，将虾头和虾壳煎 5 分钟，不时搅拌，直至变成褐色。 2. 加入大蒜和洋葱，慢慢炒至大蒜呈金黄色，以及洋葱变软。 3. 加入番茄糊和½茶匙盐，再煎 2 分钟，继续搅拌。

4. 小心地倒入威士忌，让它冒泡一分钟（可能会着火） ，然后加入高汤和600毫升水，轻轻炖 12分钟，偶尔搅拌。 用马铃薯压泥器将虾头压碎几次，尽可能释放更多的味道。

5. 盖上锅盖，用小火炖2-3小时。

6. 将火关闭。 过滤高汤，去掉虾壳和虾头。 7. 冷却后冷冻，以备日后使用！

#高汤和酱料

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23.04.2021

Corned Beef Potato Cake (with Sautéed Rescued Veggies) 咸牛肉马铃薯饼（配炒蔬菜）

Spicy Paneer Tikka Masala with Papadums and Sev (Crispy Fried Noodles) 香辣印度奶酪马萨拉 搭配 印度圆形脆饼和印度脆面

Roasted Grapes (and other Rescued Fruits) with Frozen Yoghurt 烤葡萄（和其他“被拯救”的水果）搭配 冷冻酸奶

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Chef And Inspiration 厨师和灵感

Edric Hsu

Returning Makan Master @edricism is back! His dishes are inspired by his travels, and often feature simple ingredients with flavourful spices. Some of these items are featured at Alchemy Bistro Pub, where Edric is currently working as a Bar Manager and Chef. 掌厨人Edric回来啦！Edric的菜肴受到他旅行经历的启发，

并且通常以简单的食材和美味的香料为特色。Edric目前

在 Alchemy Bistro Pub担任酒吧经理和厨师，在酒吧里也 会使用这些材料中的某些材料。

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Edric's Paneer Tikka Masala Ingredients • Masala (Spice Mix): Chilli Powder, Salt, Cinnamon Powder, Clove Powder, Garlic Powder, Ginger Powder, Cardamom Powder, Corn Flour • Fresh Yoghurt • Cooking Oil • Lemon Juice • Vinegar • Paneer Cheese Cubes • Chopped Onions or Shallots • Chopped Garlic Cloves • Chopped Red Peppers • Chopped Tomatoes • Tomato Puree • Dried Rosemary Leaves • Toasted Baguette Slices • Papadums • Fresh Coriander Leaves

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Method 1. Pan-Fry or Roast Paneer Cheese Cubes for a few minutes until softened and slightly charred.

2. Combine the Masala, Yoghurt, Cooking Oil, and a splash of Lemon Juice and Vinegar in a big mixing bowl.

3. Gently stir in Paneer Cheese Cubes, Red Peppers, and Tomatoes, and marinate in the refrigerator for an hour.

4. Sauté Onions and Garlic in a pot until slightly browned, and add the marinated mixture in with a can of Tomato Puree and Water, until a thick curry forms.

5. Dry toast Papadums on an open-flame stove top or cook for 30 seconds each in a Microwave Oven.

6. Spoon Paneer Tikka Masala Curry onto a plate and add a dollop of Yoghurt on top, with a sprinkle of Dried Rosemary Leaves, and serve with Toasted Baguette Slices and Papadums.

7. Garnish with Fresh Coriander Leaves

#MainDish #SideDish #Indian #Vegetarian

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掌厨人 Edric的印度奶酪马萨拉 材料

• 马萨拉（混合香料）：辣椒粉、盐、肉桂粉、丁香粉、大蒜粉、姜粉、豆蔻粉、玉米粉 • 新鲜酸奶 • 食用油 • 柠檬汁 •醋

• 帕尼尔奶酪块

• 切碎的洋葱或青葱 • 切碎的蒜瓣 • 切碎的红椒 • 切碎的番茄 • 番茄泥

• 干迷迭香叶

• 烤法棍面包片

• 印度薄饼（Papadums） • 新鲜芫荽叶

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步骤

1. 将芝士块煎或烤几分钟，直至变软并略微烧焦。

2. 将马萨拉、酸奶、食用油、少许柠檬汁和醋混合在一个大碗中。 3. 轻轻拌入芝士块、红椒和番茄，放入冰箱腌制一小时。

4. 将洋葱和大蒜放入锅中炒至微黄，然后将腌制的混合物与一罐番茄泥和水一起加入， 直至形成浓稠的咖喱状。

5. 在明火炉上烤干印度薄饼，或使用微波炉加热30秒。

6. 用勺子将印度奶酪马萨拉盛在盘子上，在上面加入一团酸奶，撒上干迷迭香叶， 与烤法棍面包片和印度薄饼一起食用。

7. 用新鲜的芫荽叶点缀

#主菜 #配菜 #印度料理 #素食料理

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09.04.2021

Chicken and garden herbs in Kueh Pie Tee Cups 花园草药鸡肉小金杯

Japanese somen and Brazil spinach in Consomme 日式素面和巴西菠菜清汤

Peach gum with chia seeds and passionfruit 奇亚籽和百香果桃胶

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Chef And Inspiration 厨师和灵感

Geok Kuan

As an expert in WEP (wild edible plants) in Singapore, Geok Kuan is a huge advocate of integrating these components into her cooking. This upcoming lunch will feature wild edibles from her garden, as well as yummy essentials from her self-illustrated cookbook.

For more clues about her, check out her facebook: @ Juan Herbal Cuisine 作为新加坡野生食用植物的专家，Geok Kuan 倡导将这些食 材融入到她的烹饪中。这期的午餐中，将会出现她花园里的

野生食用植物，以及从她的食谱中的美味佳肴。想要更了解她 吗？到她的脸书查看吧！ （@ Juan Herbal Cuisine）

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Japanese Somen and Miso Brazil Spinach in Consomme • 1 portion of somen • 2 tbsp cooked crab meat • Handful of roasted sesame seeds • Handful of shio kombu

For consomme 1 cup chicken or vegetable stock 2 tbsp soba sauce

For Miso Brazil Spinach 1 cup of brazil spinach leaves miso to taste 2 tbsp ground roasted sesame seeds ½ tsp sesame oil maple syrup to taste.

Method 1. Add the soba sauce to the chicken/vegetable stock to prepare the consommé.

Heat up the consommé.

2. Blanch the Brazil spinach until it is soft. Mix miso, ground sesame seeds, sesame oil and maple syrup with some water to make into a paste. Mix the paste into Brazil spinach. Let rest in the fridge.

3. Cook the somen according to product instructions. Drain the somen and steep it in iced water for 1 minute. Drain the somen and place it on the plate.

4. Pour the batter into the pan and spread it with spatula to make a shape of your choice 5. Pour the consommé around the somen. Place the Brazil spinach mixture on the somen. Place the crab meat on the Brazil spinach mixture. Sprinkle the sesame seeds and shio kombu around the somen. Serve.

#MainDish #SideDish #Japanese #Vegetarian

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日式素面和巴西菠菜清汤 • 1份 素面

• 2汤匙 煮熟的蟹肉 • 少许 烤芝麻

• 少许 咸海带（Shio Kombu） 食用

• 1杯 鸡肉或蔬菜高汤 • 2汤匙 荞麦面沾酱 巴西菠菜清汤

• 1杯 巴西菠菜叶 • 味增调味

• 2汤匙 磨碎的芝麻 • ½茶匙 芝麻油 • 枫糖浆调味 步骤

1. 将荞麦面沾酱加到鸡肉/蔬菜高汤中。 将其加热。

2. 将巴西菠菜烫至变软。 将味增、磨碎的芝麻、芝麻油和枫糖浆与一些水混合成糊状。 将其拌入巴西菠菜中，放置在冰箱里储存。

3. 根据产品说明烹煮素面。 沥干并在冰水中浸泡1分钟。 再次沥干并将其放在盘上。

4. 将清汤倒在素面的周围、把巴西菠菜混合物放在素面上。 将蟹肉放在巴西菠菜上。 撒上芝麻和咸海带，即可享用。

#主菜 #配菜 #日式料理 #素食料理

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Achar

Beef Rendang

Rempah Udang

Ayam Pongteh

Nasi Ulam

9-layer cake and Kotoh Ubi

阿渣（酸辣腌菜） 虾米糯米卷 香草饭

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香草饭仁当牛肉 娘惹豆酱焖鸡

九层糕和椰丝木薯糕

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Chef And Inspiration 厨师和灵感

Max Tan

You know Max Tan as the fashion designer MAX.TAN. But did you know that Max Tan's signature playful and innovative creations also happen on a plate? Join us for a PATCH! Festival (special edition) meal that will excite your tastebuds and nourish your soul.

书林

大家都知道陈书林是MA X.TAN的时装设计师。但除了将

自己的游戏和创意精神体现在时装设计上，书林也能够将 这些精神呈现在餐盘上。快加入我们《戏戏节》特别版的

《休息实间》，品尝刺激你的味蕾并同时温暖身心的一餐。

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Ayam Pongteh (40 Servings) Ingredients • 5.2 kg Twee Bak and 1.2kg Pork belly, cut into bite size • 100 nos. shallots • 10 tsp of minced garlic • 12 cinnamon sticks • 13 tablespoons of Tau Cheo (fermented soybean paste) • 24 potatoes, cut into quarters • 198g hard gula melaka.

• 13 tablespoons dark soya sauce • Salt to taste • 33 cups of water

Method 1. Prepare potatoes. Cook til medium soft. Cool to room temperature and store in the fridge.

2. Chop all shallots and garlic. Pound using pestle and mortar.

3. Blanch meat with boiling water for about 5 minutes, and drain.

4. Marinate meat with half of the dark soya sauce.

5. Fry the shallots blend until it turns a slight golden yellow, add the fermented soya bean, and fry till fragrant.

6. Put the marinated meat in and stir fry lightly. Add dark soya sauce, sugar, cinnamon, and salt, stirring till well blended. Add water and continue to stir fry till the mixture thickens.

7. Add the remaining water and bring to boil over high heat. Once it boils, reduce the heat.

8. Simmer for 2 hours and store in the fridge overnight.

To serve: Transfer portions of meat to pot or wok. Add water, bring to boil. Add in potatoes. Stir. Reduce.

#MainDish #SideDish #Peranakan

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酱焖鸡肉

（40人份） 材料

• 5.2公斤 腿肉 和 1.2公斤 五花肉，切成小块 • 100个 小葱头 • 10茶匙 蒜末 • 12条 肉桂棒

• 13汤匙 发酵大豆酱

• 24个 马铃薯，切成四等分

• 198克 马六甲椰糖（硬块）。 • 13汤匙 黑酱油 • 盐调味

• 33杯 水 步骤

1. 准备马铃薯。 煮至中等软。 冷却至室温并保存在冰箱中。 2. 切碎所有的小葱头和大蒜。 用杵和臼捣。 3. 用沸水将肉煮约5分钟，然后沥干。 4. 用一半的黑酱油腌制肉。

5. 将小葱头炸至金黄色，加入发酵大豆酱，然后炸至香味出现。

6. 加入腌好的肉，然后轻轻翻炒。 加入黑酱油、糖、肉桂粉和盐，搅拌直至充分混合。加入水，继续 搅拌直至混合物变稠。

7. 加入剩余的水，用高火煮沸。煮沸后，降低火量。 8. 慢火煮2小时，然后在冰箱中存放过夜。

准备食用：将部分肉转移到锅或铁锅中。加水煮沸。加入马铃薯，搅拌，煮至混合物变稠。

#主菜 #配菜 #娘惹料理

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19.03.2021

Tandoori Chicken with Coconut Rice 泥炉炭烧鸡配椰浆饭

Vegetable Medley 蔬菜“交响曲”

'Surprise' Dessert 惊喜甜点

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Chef And Inspiration 厨师和灵感

Chef Mazlan

Returning Makan Master Chef Mazlan is back in our kitchen again! With decades of professional experience under his belt, Chef Mazlan is known for his flavourful take on fresh ingredients. As he puts it: 'Eating healthy and eating right does not mean it has to be boring!'. 大家都熟悉的面孔厨师Mazlan，将再次回归为《休息实间》 掌厨！厨师Mazlan拥有数十年的专业经验，以其对新鲜 食材在味道方面的处理方式而闻名。正如他所说： “健康饮食并不意味着它一定很无聊！”。

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26.02.2021

Japchae with rescued produce

韩国杂菜炒粉丝（Japchae）配被拯救食材

Daikon potato and onion stew 萝卜、马铃薯以及洋葱炖汤

Strawberry mochi 草莓麻薯

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Chef And Inspiration 厨师和灵感

Jasmine Xie

Theatre performer Jasmine Xie loves throwing dinner parties for her friends. Both nourishing and flavourful, ”I only cook what I want to eat!" is her personal mantra when it comes to food.

谢慧琳

剧场演员谢慧琳热爱为朋友们举办晚餐聚会。秉承着

“只烹饪自己会要吃的食物”的原则，她的菜肴都十分 滋补及美味！

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Jasmine’s Kimchi Pancakes (6-8 Servings) Ingredients • 250g of well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine • 3 scallions, chopped • ½ teaspoon sugar • ½ cup all-purpose flour • ½ cup water

Method 1. mix the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well 2. Heat nonstick pan over medium heat.

3. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. (use more oil for crisper texture) 4. Pour the batter into the pan and spread it with spatula to make a shape of your choice 5. Cook until the bottom is golden brown and crisp, roughly 3 to 5 minutes.

6. Carefully turn the pancake over. Drizzle some oil around the edges of the pan then lift the pancake. Tilt the pan to spread it evenly.

7. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

8. Flip it one more time and cook for another minute. It's done !

#MainDish #SideDish #Snack #Korean #Vegetarian

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慧琳的泡菜煎饼

（6至8人份） 材料

• 250克 泡菜，切成小块，再加2汤匙盐水 • 3个 葱切碎 • ½茶匙 糖

• ½杯 通用面粉 • ½杯 水 步骤

1. 将泡菜、泡菜盐水、葱、糖、面粉和水放在一个中等大小的碗中，搅拌均匀。 2. 使用不粘锅，用中火加热。

3. 加入2汤匙植物油，让油均匀覆盖整个锅。 （若想让煎饼更加脆，可使用更多油。 ） 4. 将面糊倒入锅中，使用抹刀抹成你想要的形状。 5. 煎约3至5分钟，直至底部变成金黄色且酥脆。

6. 小心地把煎饼翻过来。 在平底锅的边缘上撒些油，然后让油渗入煎饼底部。 将锅倾斜让油分布均匀。

7. 煎约3至5分钟，直至底部变成金黄色且酥脆。 8. 再次将煎饼翻面，煎一分钟。完成 ！

#主菜 #配菜 #小吃 #韩式料理 #素食料理

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19.02.2021

Rescued Veggie Medley

“被拯救食材”交响曲

Laksa Pasta 叻沙意大利面

Lemon tart 柠檬挞

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Chef And Inspiration 厨师和灵感

Elyssa Lin

A home cook with a passion for bold flowers, Elyssa learned to cook when she first moved to UK, where dorm food was dismal and eating out was too expensive on a student budget. Since then, she has been cooking fusion cuisine, e.g. laksa pasta. Pre-covid, Elyssa hosted regular dinner parties for friends, so she's very excited to cook for a group again!

Elyssa 是一个热衷于大胆口味的家庭厨师。刚搬到英国 的时候，对于像她这样的学生来说，外出用餐十分昂贵。 然而，宿舍的食物却令人沮丧，Elyssa只好学习如何自己 烹饪。自那时候起，她便开始了她的融合式烹饪之旅（例如 叻沙意大利面）。在疫情开始之前，Elyssa经常下厨招待 朋友们。这次，她迫不及待再次为多人烹饪。

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Chayote salad with chimichurri pickled red onions and crumbled feta Ingredients • 2 Chayotes • Half a block Feta

Chimichurri • Parsley - small bunch • Coriander - small bunch (parsley and coriander should be in equal parts) • Garlic - 4 cloves • Shallots (or red onion as a sub) - 4 small shallots or half a red onion • Fresh chilli - 1/2 a chilli padi. Add more or less to taste • Red wine vinegar/apple cider vinegar - 1 cup • Olive oil - 2/3 cup • Salt and pepper to taste

Pickled red onions • Red onion - 1 • Apple cider vinegar - 1 cup • Hot water - 1 cup • Salt and Sugar in equal parts - e.g. 1/4 cup each

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Method Chayotes 1. Boil whole in water until a knife cuts through easily but with some resistance (5-10mins; time dependent on the size of your chayote).

2. Cut into bite-sized cubes or slices and let cool.

Chimichurri 1. Finely chop parsley, coriander, garlic, shallots and chilli. Set in a bowl or jar.

If using a food processor, pulse each component separately and set aside to prevent it from becoming a paste.

2. Add olive oil and vinegar, then salt and pepper to taste.

3. Once chimichurri is done, mix well with cooled chayote, then store in the fridge overnight.

Pickled red onions 1. Thinly slice red onions and set aside in a jar or bowl 2. In another bowl, add equal parts hot water and apple cider vinegar 3. Add equal parts salt and sugar to the mixture. Stir to dissolve. At this stage you can also add aromatics e.g. bay leaves, crushed peppercorns, lemon peel.

4. Let the pickling liquid cool slightly before pouring it over red onions. Let sit in fridge overnight, or at least 4 hours.

To assemble Add salt to chayote salad to taste. Top with pickled red onion slices and crumbled feta. Serve!

#Starter #Fusion #Mexican #Vegetarian

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佛手瓜沙拉配奇米秋里酱 腌制红洋葱和菲达奶酪 材料

• 佛手瓜（2个）

• 菲达奶酪（半块） 奇米秋里酱（Chimichurri） • 欧芹 - 一小束

• 香菜 - 一小束（欧芹和香菜分量相等） • 大蒜 - 4瓣

• 青葱（或红洋葱）- 4个小青葱或半个红洋葱

• 新鲜辣椒 - 1/2个小辣椒。可依喜好调整分量 • 红酒醋/苹果醋 -1杯 • 橄榄油 - 2/3杯

• 盐和胡椒粉调味 腌制红洋葱

• 红洋葱 - 1个 • 苹果醋 - 1杯 • 热水 - 1杯

• 盐和糖等份 - 例如各1/4杯

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步骤 佛手瓜

1. 将整个佛手瓜放入水中煮沸，直到刀子切下时有一定阻力但容易切开（5 - 10分钟；时间取决于 佛手瓜的大小）。

2. 切成一口大小的立方体或切片，然后冷却。

奇米秋里酱

1. 将欧芹，香菜，大蒜，青葱和辣椒切碎。 放在碗或罐子里。

2. 如果使用食物处理器，则分别对每个材料进行处理并放在一边，以防止其变成糊状。 3. 加入橄榄油和醋，然后加入盐和胡椒调味。

4. 准备好奇米秋里酱后，将其与冷却的佛手瓜充分混合，然后在冰箱中存放过夜。

腌制红洋葱

1. 将红洋葱切成薄片，放在罐子或碗中。

2. 在另一个碗中，加入等份的热水和苹果醋。

3. 加入等份的盐和糖。 搅拌溶解。 在此阶段，您还可以添加例如月桂叶，碎胡椒粒，柠檬皮等材料 增添香气。

4. 让液体稍微冷却后再倒在红洋葱上。 放置于冰箱内一整夜或至少4个小时。

组装

在佛手瓜沙拉中加盐调味。 放上腌好的红洋葱切片和菲达奶酪。 准备享用！

#开胃菜 #融合料理 #墨西哥料理 #素食料理

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Tortell Piacentini (Stuffed with ricotta cheese, red cabbage cream, burnt butter) 皮亚琴察意大利馄饨（皮可塔芝士馅，紫包菜奶油，焦化牛油）

Capunti (100% Semolina, ugly vegetables ragu) 藤编纹圆面（100%粗粒小麦粉， “丑陋”蔬菜拉古酱）

Pannacotta 意式奶冻

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Chef And Inspiration Chef Imran Kidd @a_mano_sg

Next up is a familiar face known for his wildly inventive and flavourful menus. Chef Imran began his culinary journey more than 20 years ago! Always an artsy kid, he initially studied multimedia and infocomm but soon found that playing with tastes, smells and sights was a far better way to express himself as an artist! Working his way up from dishwasher to head chef, he has worked in restaurants all over the world including Kuwait, Saudi Arabia and Oman. This year Chef Imran will be sharing a passion project he kick-started since CB. Check out @a_mano_sg for more of his delicious pasta creations!

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厨师和灵感

Chef Imran Kidd @a_mano_sg

大家都十分熟悉这位掌厨人极富创意和美味的菜单。Imran 自20年前就开始了他的烹饪旅程！他从小就是一个充满艺术 细胞的孩子。他最初修读多媒体和资讯通信，但他发现玩习 味觉、嗅觉和视觉更能 够 有效地表 达自己的艺术！Imran 在世界各地的不同的餐馆工作过，其中包括 科威特，沙 特 阿拉伯和阿曼。从 起初的洗 碗员，他一路努力学习，最 终

成为了主厨。今 年，厨师Imran将会与我们分享一 个 他在

“ 阻断措施”开始的项目。快到 @a_mano_sg 看看更多

厨师 Imran 烹饪的美味意大利面！

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08.01.2021

Oden Soup 关东煮汤

Yakitori

烤鸡肉串

Basque Cheesecake with Matcha Sauce 巴斯克芝士蛋糕配抹茶酱

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Chef And Inspiration 厨师和灵感

Tuckshop Guniangs

WE ARE BAAAAAAACK! Per tradition, the Tuckshop Guniangs will be kick-starting Recess Time 2021!

What's a meal that represents our hopes and dreams for 2021? 3 words: Travel. Adventure. Shiok.

实堂姑娘

我们回来啦！按照惯例，实堂姑娘们将会为2021年第一期的

《休息实间》掌厨！什么样的食物才能代表我们对于2021年 的期待与梦想呢？3个词：旅行。探险。太爽了！

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Joey’s Yakitori Sauce (Tare) Ingredients • 1/2 cup soy sauce • 1/2 cup mirin • 1/4 cup sake • 1/4 cup water • 2 tsp brown sugar • 1 scallion

Method 1. In a small saucepan, add mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat.

2. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will thicken with a glossy shine.

How to use 1. Separate 1/3 of the yakitori sauce into a separate container. This will be used for final coating.

2. Soak the bamboo skewers in water for 30 mins.

3. Cut meat and vegetables of your choice into 1 inch cubes and assemble your skewers.

4. Place the skewers on the grill to cook.

5.Brush both sides of the skewers with yakitori sauce. Allow the sauce to caramelize over the grill (around 3-4 mins) 6. Transfer cooked skewers onto a serving dish. Using a clean brush, brush the skewers with the reserved sauce. Enjoy!

(DO NOT CROSS-CONTAMINATE YOUR BRUSHES).

#StockAndSauces #Japanese #Vegetarian

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舆莹的烤鸡肉串（去皮） 材料

• 半杯酱油 • 半杯味醂

• 1/4杯清酒 • 1/4杯水

• 2茶匙红糖 • 1根葱 步骤

1. 在一个小锅中，加入味醂、酱油、清酒、水、红糖和葱的绿色部分。 用高火煮沸。

2. 煮沸后，将火调低，慢火沸腾直到酱汁减少至一半为止。 过程大约需要30分钟。 酱油应该粘稠并具有光泽。

如何使用

1. 将1/3的酱汁倒入一个容器中，准备最后为烤串涂上最后一层酱。 2. 将竹串在浸泡水中30分钟。

3. 将所选的肉类和蔬菜切成1英寸的立方体，然后组装烤串。 4. 将烤串放在烤架上烤。

5. 在烤串的两面刷上酱汁，让酱汁在烤架上焦糖化（约3-4分钟）。

6. 将煮熟的烤串转移到盘子上。 使用干净的刷子，涂上之前分开准备的酱汁。 准备享用！ （切勿使用同样的刷子，在还未煮熟和煮熟的烤串上涂抹酱汁。 ）

#高汤和酱料 #日式料理 #素食料理

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27.03.2020

Goreng-gorengan 油炸小吃

Ayam Rempah 香料炸鸡

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Kelar celok cukok tongkol & odeng 博亚式金枪鱼与虾

Sago Pudding 西米布丁

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Chef And Inspiration Chef Imran Kidd

Chef Imran began his culinary journey more than 20 years ago! Always an artsy kid, he initially studied multimedia and infocomm but soon found that playing with tastes, smells and sights was a far better way to express himself as an artist!

“This menu is really a celebration of my Boyanese heritage. To me, heritage is about how each household has its own unique taste in staple foods, like fried chicken. And therefore, each dish that I’m sharing is associated with memories and people that are closest to my heart.”

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厨师和灵感 Chef Imran Kidd

在20多年前，厨师Imran发现探玩味觉，嗅觉和视觉，是他

作为一名艺术工作者最喜欢的自我表达方式。因此，他便开 始了他的烹饪之旅。

“这份菜单庆祝着我的博亚人传统。对我而言，传统的珍贵

就在于每个家庭对于主食的独特见解 - 如怎么烹制炸鸡。因 此，我分享的每一道菜与我的回忆，以及最贴近我心的人们 有关。”

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“Instant food” 即食餐

Chicken arroz caldo 菲力宾式鸡肉粥

Avocado Special 特制鳄梨菜肴

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Chef And Inspiration 厨师和灵感

Zoea Tania Chen

Meet our next Makan Master Zoea! “Ten years ago, Anna - my Filipino helper, became part of my family.

Anna doesn’t really cook for me, but I love cooking for her. This menu really encapsulates our relationship.

I was inspired by Anna’s favourite foods and incorporated my own healthy twist!”

陈锦嫣

这个星期的掌厨人是...Zoea!“ 十年前，安娜-我的菲力宾 女佣，成为了我家庭的一部分。安娜平时并不为我做饭， 但我喜欢为她做饭。这个菜单确实反映着我们的关系。 我已安娜最喜欢的食物为灵感，并融入了我自己的健康 风格！”

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Curry chicken kapitan 甲必丹咖喱鸡

Chup Chye ‘Palate cleanser’ 杂菜（从清味蕾小点）

Sugee cake with gula melaka sauce 苏芝蛋糕配上椰糖浆

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Chef And Inspiration 厨师和灵感 Megan Hon

Growing up, it’s all about food. My family owns F&B enterprises and I went on to study Culinary Business.

So, this menu is a celebration of my previous life experiences as a cook at Peranakan restaurants.

It is also an opportunity to show that you don’t need atas ingredients to create a comforting, vibrant and ‘proper’ meal! 食物一直是我成长过程中的一部分。我的家庭从事饮食业， 我也修读饮食业务。我设计的这个菜单，庆祝我之前在娘多

家惹餐厅工作的人生体验。我也希望借此 机会向大家展示： 要烹饪出暖胃及令人食指大动的一餐，不一定需要高级的材 料。

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Vegetarian Chap Chye Ingredients • 4 tbsps tau cheow (fermented bean paste)

• 10 pcs dried shitake

• 6-8 cloves minced garlic

• 1 pc carrot

• 2-3 tbsps dark soy sauce • 2 tbspn oyster sauce • 1 tsp sugar; 1/2 tsp salt • 100g sweet tau kee (cut into squares) • 50g salty tau kee

• 50g dried jew ears • 1 pc cabbage (est 2 kg) • 1 pc white radish • Water • 1 portion Tang Hoon • salt and pepper (to taste)

Method 1. Soak tang hoon, dried shitake and jew ears until they are soft enough. Remove mushroom stems and slice into half. Leave both ingredients aside.

2. Cut cabbage into quarters and remove the core. Peel the layers of cabbage leaves and leave it aside.

3. Peel skin and roll cut carrots and white radish into desired size.

4. In a wok, add enough oil to deep fry the sweet tau kee and salty tau kee. Make sure the oil is hot enough for it to puff up to be crispy. Leave it aside after frying.

5. Using the same wok with just enough oil, add garlic and fry till fragrant. Add tau cheow and fry till fragrant again.

6. Add mushrooms, jew ears, dark soy sauce, oyster sauce, sugar. Add water until it is enough to cover all the vegetables. Lower down to simmer after it reaches boiling point. Simmer for 20 minutes. Add white radish and carrots and simmer until the vegetables are soft enough.

7. Add white radish and carrots and simmer until the vegetables are soft enough.

8. Add both deep fried tau kees, and simmer for another 10 minutes.

9. Add cabbage and simmer. Once cabbages are soft enough, add tang hoon and season with salt and pepper to your taste preference.

#MainDish #SideDish #Peranakan #Vegetarian

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素韩国杂菜（炒冬粉） 材料

• 都将4汤匙

• 白菜1颗（估计2公斤）

• 蒜末6-8瓣

• 盐胡椒粉调味

• 咸豆支50克 • 干花菇10个

• 黑酱油2-3汤匙 • 干木耳50克 • 萝卜1个

• 白萝卜1个

•水

• 冬粉1份

• 甜豆至（切块）100克 • 盐1/2 茶匙 • 糖1/2茶匙

• 蚝油2汤匙

步骤

1. 将冬粉，干花菇和干木耳浸泡至柔软。 除去花菇的茎，将花菇切成两半。 将两个食材放在一边。 2. 将白菜切成四分，去掉菜芯。 将白菜叶层拔开，放在一边。 3. 剥皮并将萝卜和白萝卜切成所需的大小。

4. 在炒锅中加入适量的油，将甜豆至和咸豆支油炸。 确保油足够热，以使其膨胀与酥脆。 煎炸后放在一旁。 5. 用同样的锅加入适量的油，加入蒜末并炒至香。 加入豆酱，再炒至香。

6. 加入花菇，木耳，黑酱油，蚝油，糖。 加水，直到足以覆盖所有蔬菜。 水沸后，降低小火慢煮，炖20分钟。 7. 加入白萝卜和萝卜，小火煮至蔬菜变软。 8. 加入两个炸豆支，再煮10分钟。

9. 加入白菜煮熟。 当白菜足够柔软时，加入冬粉，并加入盐和胡椒分调味。

#主菜 #配菜 #娘惹料理 #素食料理

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14.02.2020

Apple immune booster soup 提升免疫力苹果汤

Japchae

韩国“杂菜” （炒冬粉）

Banana-apple cake with plantain chips 苹果香蕉蛋糕与香蕉片

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Chef And Inspiration 厨师和灵感 Priscill Koh

Our favourite Priscill Koh is back to cook up a storm for Valentine’s Day. Inspired by 酸甜苦辣 , she has designed a menu celebrating love with a full spectrum of flavours. Salt, fat, acid, heat! Bring your loved ones, you’re in for a treat! 我们最喜欢的 taitaichef 回来啦！她将为大家烹饪一顿

情人节大餐。为庆祝爱的精神，她设计了“酸甜苦辣”为

灵感、包含各种口味的菜单。柴米油盐酱醋茶，大家一起 大饱口福把！

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Korean Japchae Ingredients • 150g Korean Japchae • 30g boiled spinach • 30g boiled carrot julienne • 20g omelette julienne • 30g sauteed mushrooms • 30g sauteed onions • 30g sauteed capsicum • 100g boiled chicken breast

Dressing for Japchae • 20g sesame oil • 40g dark soy sauce • 60g soy sauce • 40g corn syrup • 20g minced garlic

Method 1. Boil the noodles for at least 6 minutes.

2. In a large plate, arrange all the ingredients around the noodles.

3. Pour the dressing and then mix well and evenly.

4. Ready to serve.

#MainDish #SideDish #Starter #Korean #Vegetarian

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韩国“杂菜” （炒冬粉） 材料

• 150克韩国冬粉 • 30克水煮菠菜

• 30克水煮胡萝卜 • 20克煎蛋（切丝) • 30克炒蘑菇 • 30克炒洋葱

• 30克炒灯笼椒

• 100克水煮鸡胸肉 炒冬粉酱料

• 20克芝麻油 • 40克黑酱油 • 60 克酱油

• 40克玉米糖浆 • 20克蒜末 步骤

1. 将冬粉水煮至少6分钟。

2. 在一个大盘子上，在冬粉周围摆好其他材料。 3. 倒入酱料并搅拌均匀。 4. 上菜！

#主菜 #配菜 #开胃菜 #韩式料理 #素食料理

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17.01.2020

Ceviche salad served on tortilla shells (Latin American) 柠汁腌鱼生沙拉配玉米饼壳（拉丁美洲）

Polenta with beef stew (European) 玉米粥炖牛肉（欧洲）

Che Bep (Asian)

美味玉米糊（亚洲）

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Chef And Inspiration 厨师和灵感 Anna Guo

Anna loves to use food as a means to tell stories, spark curiosity and wants to use it to create a special memory for people around her. It was this passion that inspired her to leave behind her life as a corporate lawyer in 2019.

Her menu is a three course meal that takes you on a journey of corn around the world.

郭良玉

郭良玉喜欢用食物来说故事，激发好奇心，最重要的是为她 的朋友和家人创造特殊的记忆。正是这种热情激发了她，让 她决定在2019年放弃担任公司律师的生活。

郭良玉的菜单阐述着一个关于玉米巡回世界的故事。

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Che Bap

Ingredients • coconut milk • corn • pandan leaves • tapioca pearls • vanilla powder • gula melaka • water

Method 1. Heat up water until boil 2. Add coconut milk, pandan leaves, and vanilla powder - simmer 30 minutes 3. Cool, add tapioca pearls, sesame seeds and melaka 4. Serve!

#Dessert #Snack #Vietnamese #Vegetarian

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美味玉米糊

材料

• 椰奶 • 玉米

• 班兰叶

• 木薯粉圆 • 香草粉 • 椰糖 •水

步骤

1. 将水煮至沸腾

2. 加入椰奶、班兰叶和香草粉，煮30分钟 3. 冷却后，再加入木薯粉圆、芝麻和椰糖 4. 上桌！

#甜点 #小吃 #越南料理 #素食料理

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10.01.2020

Jap-inspired veggie curry 日式咖喱

Rice 米饭

Tang Yuan 汤圆

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Chef And Inspiration 厨师和灵感

Tuckshop Guniangs

The Tuckshop Guniangs will be kick-starting Recess Time 2020! To celebrate ‘winter’ in Singapore due to our changing climate, we will be curating a meal guaranteed to warm bellies.

实堂姑娘

实堂姑娘将担任2020年首期《休息实间》的掌厨人！配合

最近新加坡寒冷的天气，我们将会烹饪出温暖人心的一顿 “冬”餐。

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Pickled Cucumber Ingredients • Japanese cucumbers • Salt • Worcestershire sauce • Light soy sauce • Sesame oil

Method 1. Cut japanese cucumbers into thin slices.

2. Toss with some salt and place the cucumbers in a ziplock bag.

3. Place something heavy on the bag and let it rest for an hour.

4. Remove the excess liquids. You may chill the cucumbers and leave them for 2-3 days.

5. When you wish to serve, toss in equal portions of worcestershire sauce, light soy sauce and sesame oil.

6. Leave it to marinade for half an hour in the fridge.

7. Serve!

#SideDish #Snack #Fusion #Japanese #Vegetarian

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腌黄瓜 材料

• 日本黄瓜 •盐

• 喼汁 • 生抽 • 麻油

步骤

1. 将日本黄瓜切片

2. 加盐拌匀后，放入密封袋

3. 在袋子上压上重物，静置一小时

4. 沥乾水份后，放入冰箱冷藏2～3天

5. 想要吃的时候，加入等量的喼汁、生抽和麻油拌匀 6. 放进冰箱腌制半小时 7. 上桌！

#配菜 #小吃 #融合料理 #日式料理 #素食料理

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04.10.2019

Lu wei (Braised tofu and eggs) 卤味（卤蛋和卤豆腐）

Stir fried veggies 炒蔬菜

Asian-style dessert 亚洲式甜点

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Chef And Inspiration 厨师和灵感 Kuo Jian Hong

Jian Hong loves cooking for large numbers of people, having prepared food for the Weiya parties for so many years. With many fond memories of her grandma’s cooking, Jian Hong wants to serve delicious, home-style cooking that celebrates the complexities in Chinesestyle cooking. As she puts it, “Chinese-style because it’s rojak style, something like Chinese food but don’t really know where it’s from! As long as it tastes good!“

郭践红

践红热爱为一大群人做饭，多年来她为“尾牙”准备了不少 食物。她带着与外婆做饭的许多美好回忆，想为大家带来 可口的家庭式烹饪，并彰显中式烹饪的复杂性。她说：

“中式烹饪-就好像罗惹一样，有点像中餐，但又不知道 它来自哪里！只要味道好就没问题！”。

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27.09.2019

Ciambotta con polenta

意大利式蔬菜炖汤配上玉米粥

Green gazpacho

绿色西班牙番茄冷汤

Osmanthus goji berry roselle jelly 桂花枸杞洛神果冻

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Chef And Inspiration 厨师和灵感 Edric

Edric began his culinary journey in university, with a dish involving canned asparagus, canned mushrooms, canned sardines and canned tomatoes poured into a pan, then served. Since then, he has gotten A LOT more creative, and often draws inspiration from his parents who used to own a chicken rice stall, his Foochow heritage and even his travels. Edric’s creative approach to cooking also came out of necessity when he decided to be a freelance actor. With a limited budget, he had to make the most out of his ingredients to create the most delicious meal possible!

Edric的烹饪之途从大学生涯开始。当时，他将罐装芦笋、罐 装蘑菇、罐装沙丁鱼和罐装番茄倒入锅中，变成一道料理。 从那以后，他变得更有创意，并经常从他父母（他们曾经拥

有一个鸡饭摊位）身上，他的福州传统、甚至从他的旅行中

汲取灵感。当他决定成为一名自由职业演员时，他在烹饪方 面的创意成为了必要的生存能力。由于预算有限，他不得不 充分利用他的食材来创造最美味的食物！

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13.09.2019

Veggie fried rice 蔬菜炒饭

Chup chye 杂菜

Sago pudding 西米布丁

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Chef And Inspiration 厨师和灵感

Cavan Chang and Natalie Lim

Associate Artist Cavan Chang (Access Path) and Company Director Natalie Lim (Access Path) will be teaming up to cook up a storm. As a teaching artist and visual artist, Cavan is used to toggling between different mediums to express his creativity, and cooking is just another way to play. Their surprise menu is “simple, wholesome presentation, with diverse ingredients that make it challenging to execute, just like Access Path!” @acesspathproduction 的艺术工作者 Cavan Chang 与 总监 Natalie Lim 将会合作烹饪！作为一名艺术教育家与视 觉艺术家，Cavan习惯在不同媒介之间切换，表达自己的创 意。对他来说，烹饪只是另一种游戏的方式。他们的神秘料

理“简单，健康，同时具有很多种不同的料理，烹饪起来十分 具有挑战性，就像 Acess Path一样！”

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23.08.2019

Brown rice tofu bowl 豆腐糙米碗

Roasted vegetables with peanut sauce 烤蔬菜佐花生酱

Asian-baked root vegetables 烧烤根茎蔬菜

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Chef And Inspiration 厨师和灵感

Chef Mazlan Boyamin

Chef Mazlan Boyamin has been a professional chef for more than 17 years. His past experiences include being a sous chef at a renowned five-star hotel, where he toggles between Western, Asian and Fusion cuisine.

He is currently a Private Chef and Culinary Instructor and also happens to be the mentor of one of our Recess Time chefs - chef Priscill! In Chef’s words, his menu inspiration this time is based on his belief that “real cooking is more about following your heart, than following recipes”.

Chef Mazlan Boyamin 作为专业厨师已有17年的经验。

他曾经在一家著名的五星酒店担任副主厨，负责处理西餐， 亚洲餐和融合式餐。他目前是私人厨师及烹饪导师，也恰好 是我们历任《休息实间》掌厨人Pricill的导师！这次他的菜

单灵感来自于他的信念： “真正的烹饪更多的应该是随你的 心，而不单是遵循食谱”。

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Brown Rice Tofu Bowl (Roasted Vegetable Topped with Peanut Sauce) Ingredients • 2 cups cooked brown rice • 1 cups of shredded carrots • 2 cups spinach leaves • 2 cups broccoli florets • 2 teaspoons olive oil or additional sesame oil, divided • 1 cup of chickpeas (drained and rised, if used canned) • salt/pepper to taste • 450g firm tofu, pressed and drained

Peanut sauce • 2 teaspoons fresh ginger, peeled and grated • 2 cloves garlic; Juice of 1/2 lime • 2 tablespoon sesame oil; 1/4 cup low sodium soy sauce • 1 tablespoon of natural vinegar • 1/4 cup of gula melaka syrup • a pinch of chilli/ cayenne powder • 1/4 cup of creamy or crunchy peanut butter • 2 tablespoon of water as needed

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Method 1. Preheat the oven to 180°C. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spay with cooking spray. Remove from oven and place in a shallow bowl.

2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

3. Toss the broccoli with 1 teaspoon sesame oil or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.

4. Heat remaining olive or sesame oil in a larger non-stick skillet over medium heat.

Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

5. To assemble, divide the brown rice among 4 bowls, top each with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4 broccoli. 1/4 garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

#MainDish #Fusion #Indonesian #Vegetarian

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糙米豆腐（烤蔬菜配亚洲花生酱） 材料

• 煮熟的糙米2杯 • 切碎的萝卜1杯 • 菠菜叶2杯

• 切成小朵的西兰花2杯

• 橄榄油或额外的芝麻油2茶匙，分开

• 鹰嘴豆1杯（如果使用罐装鹰嘴豆需要去除水分和冲洗） • 盐/胡椒调味

• 豆腐（坚实）450克，压榨和去除水分 花生酱

• 鲜姜2茶匙，去皮与磨碎 • 大蒜2瓣

• 酸柑汁半粒

• 芝麻油2汤匙

• 低钠酱油1/4杯 • 天然醋1汤匙 • 椰糖浆1/4杯

• 辣椒粉/卡宴辣椒粉（小撮） • 花生酱（颗粒或柔滑）1/4杯

• 水2汤匙（或根据需要添加）

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步骤

1. 将烤箱预热至180摄氏度。 将豆腐切成立方体，在不粘烤盘上放置一层。

2. 煮25分钟。 如果不是使用不粘烤盘，请用不粘锅喷锅油轻轻喷洒。 从烤箱中取出并放入浅碗中。

3. 将酱汁的成分（芝麻油，酱油，枫糖浆，辣椒蒜酱，花生酱）搅拌均匀，直到柔滑。 将1/2的酱汁加入豆腐碗中腌制。 4. 将西兰花用1茶匙芝麻油或橄榄油，和少许盐和胡椒将混合。 放入烤箱烤20分钟，直至便软。

5. 以中等热量在大型不粘锅中加热剩余的橄榄油或芝麻油。 分批加入豆腐，与腌制的酱汁，直至酥脆金黄色， 约3-4分钟。

6. 最后，将糙米分成4碗，每碗加入1/4杯切碎的萝卜，1/2杯菠菜叶，1/4的西兰花，1/4杯鹰嘴豆和几块豆腐。 淋上剩余的花生酱。

#主菜 #融合料理 #印尼料理 #素食料理

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16.08.2019

Sri Lankan fish koftas 斯里兰卡鱼肉丸

Mejadra with chickpea stew 中东风味大米与炖鹰嘴豆

Orange and almond cake (gluten-free) 橙子杏仁蛋糕（无麸质）

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Chef And Inspiration 厨师和灵感

Anabelle and Chelsea

Annabelle and Chelsea are self-described “food buddies” who met while working at the Substation over 10 years ago. Despite a mutual love for cooking and entertaining, this is actually the FIRST TIME they will be making a meal together! Both avid travellers, Annabelle and Chelsea make it a point to sample local cuisines and source for new recipes. Over years, they’ve also developed a tradition of bringing home interesting ingredients for each other to try! From a street food snack recommended by a taxi driver, to a delicious vegetarian staple, their menu is filled with Middle Eastern and East Asian flavours.

敏愉和文雅

敏愉和文雅在10年前于“电力站”工作时相遇，并称彼此

为“美食伙伴”。虽然她们都喜欢烹饪和宴请，但这实际是

他们第一次一起合作烹饪！热爱旅游的她们，每一次到不同

的地方都必会品尝当地菜肴以及物色新食谱。多年以来，她

们开发一种“传统”，将有趣的食材带回来让彼此品尝！从德

士司机推荐的街头小吃到美味的素食主菜，他们的菜单充满 了中东和东亚风味。

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Orange and Almond Cake Ingredients • 2 oranges • 6 eggs • 250g ground almonds • 250g sugar • 1 tsp vanilla essence • 1 tsp baking powder • 1 splodge of butter • sprinkling of flour for the cake tin

Method 1. Wash and boil the orange unpeeled, in water to cover for 1 and 1/2 hours until they are soft.

2. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.

3. Beat the eggs in a large bowl.

4. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin.

5. Bake in a preheated moderately hot 190°C (370°F) oven for about 1 hour

#Dessert #Snack #Western #Vegetarian

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橙子杏仁蛋糕 材料

• 2个橙子 • 6个鸡蛋

• 250克磨碎的杏仁 • 250克糖

• 1茶匙发酵粉

• 1茶匙香草精华 • 1块黄油

• 用于撒在蛋糕模上的面粉 步骤

1. 将未剥皮的橙子洗干净并煮沸，浸泡在水中1个半小时或直到非常柔软。 2. 冷却后将橙子切开，取出种子并使用食物处理器将橙子变成果泥。 3. 将鸡蛋打入一个大碗里。

4. 加入所有其他材料，充分混合，倒入涂有牛油和撒上面粉的蛋糕磨模中。 5. 在预热的烤箱中190°C（370°F）适度烘烤约1小时。

#甜点 #小吃 #西式料理 #素食料理

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26.07.2019

Pempek with homemade cili chuka 呗杯（Pempek）配辣椒酱

Chicken sio 娘惹鸡

Veg surprise (made with rescued veggies) 神秘蔬菜料理（使用被拯救蔬菜制成）

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Chef And Inspiration 厨师和灵感 Millie and Trudy

2 ladies of Peranakan heritage have decided to tagteam for Recess Time! Armed with recipes that are passed down the generations in their families, this pair will be curating a menu based on their shared nyonya heritage. For Millie, food is a way of keeping precious memories alive. For Trudy, food is an opportunity to recall her childhood as a Penang kia. 两位娘惹后裔决定一起搭档，综合他们各自代代相传的家

族食谱。精心设计了这次的娘惹菜单！食物对 Millie而言是一

种保存宝贵记忆的方式。而对 Trudy来说，食物能让她想起 自己小时候作为一名娘惹仔的童年回忆。

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Kerabu Salad Ingredients • Cucumber • Pineapple • winged bean all sliced up

Method The dressing contains toasted belacan, pounded dried shrimp, red chilli & onion, lime juice, salt, sugar to taste

#Salad #SideDish #Snack #Peranakan #Vegetarian

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Kerabu 沙拉 材料

• 黄瓜 • 黄梨

• 四棱豆都切成薄片

步骤

调料包包括烤峇拉煎，捣烂的虾米，红辣椒和洋葱，以酸柑汁，盐，糖调味。

#沙拉 #配菜 #小吃 #娘惹料理 #素食料理

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12.07.2019

Takoyaki 章鱼烧

Curry chicken with homemade rolls 咖喱鸡与自制面包

Fruit surprise (made with rescued fruits) 神秘水果料理（使用被拯救水果制成）

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Chef And Inspiration 厨师和灵感 Advocacy Team

With years of home cooking under their belts, this awesome duo from the Practice Advocacy Department are ready to share their love for food. Both cooks revel in the process of cooking, especially when it comes to cooking for their families. This time, they will be sharing what they consider to be the ‘Yummiest foods’ in their repertoire, having tried and tested these options at home for many years!

实践教育推广组

有着多年家庭烹饪经验的实践教育推广二人组，已经准备好 与大家分享他们对于食物的热爱！这两位主厨都十分享受烹 饪的过程。他们最享受为家人烹饪。他们将会与大家分享他 们多年来多次制作、心目中“最好吃的食物”。

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Takoyaki Ingredients Batter • 200g Takoyaki flour • 800ml Dashi • 4 Eggs

Topping • Takoyaki sauce • Mayonnaise • Bonito flakes • Aonori seaweed

Ingredients to put in when cooking • octopus - up to you • spring onion - one stalk • Japanese dried shrimp - up to you • Pickled red ginger - up to you • oil

Method 1. Coat the pan with oil.

2. Pour in the mixed batter.

3. Add in the octopus.

4. Sprinkle the Japanese dried shrimp, spring onion and pickled red ginger over the pan.

5. Flip the balls when the bottom is one third cooked.

6. Continue cooking until the takoyaki ball is golden brown.

7. Serve with a drizzle of takoyaki sauce, mayonnaise, bonito flakes and aonori seaweed.

#SideDish #Snack #Japanese

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章鱼烧 材料 面糊

• 200克章鱼烧面粉

• 800毫升日式高汤（Dashi） • 4粒蛋

章鱼烧配料 • 章鱼烧酱

• 蛋黄酱 • 干紫菜 • 柴鱼片

烹饪时要放入的配料

• 章鱼烧（分量由个人喜好而定）

• 一根青葱（分量由个人喜好而定） • 日本虾米（分量由个人喜好而定） • 红姜丝（分量由个人喜好而定） •油

步骤

1. 在锅中涂上油。

2. 倒入混合物的面糊。 3. 加入章鱼。

4. 将日本虾米，切碎的青葱和红姜丝撒在锅上。 5. 当底部煮至三分之一熟时，将章鱼烧球翻转。 6. 继续烹饪，直到章鱼烧呈现金黄色。

7. 配上章鱼烧酱、蛋黄酱、柴鱼片和干紫菜。

#配菜 #小吃 #日式料理

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14.06.2019

Vegan chicken rendang with acar 素‘仁当鸡’与娘惹酸辣泡菜

Blue pea rice 蓝花饭

Gula melaka flan 椰糖果馅饼

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Chef And Inspiration 厨师和灵感 Chef Priscill Koh

Back by popular demand! If you missed out on Pricill’s healthy and yummy offerings in March, she’s back in June with a solid three-course meal! Our dearest @ taitaichef loves re-inventing recipes with fresh produce.

This time, with RESCUED produce! Check her out on Instagram to find out more about her creative, yet nononsense approach to cooking! 《休息实间》掌厨人：应大众要求再次回归！如果你在3月错

过了 Priscill 健康美味的菜肴，她将在6月以三道菜肴再次回

归！我们最亲爱的 @taitaichef 喜欢重新发明食谱，将本地

风味与新鲜食材结合上。在 Instagram 上追踪她，了解更多

她实在又具有创意的烹饪方法。

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Vegan Coconut Flan Ingredients Flan custard • 500ml plain coconut milk (unsweetened soy milk or almond milk can be another option) • 2 tablespoon agar-agar powder (unsweetened) • 250g extra-firm silken tofu • 1.5 tablespoons sugar • 1 tablespoon vanilla extract • 1/4 teaspoon of salt

Gula melaka caramel 250g chopped gula melaka 125ml water 2 strips of pandan leaves

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Method Flan 1. In a medium saucepan, add the coconut milk, allow to slowly simmer, add in the agar agar powder and sugar.

2. Using a whisk, incorporate the agar agar powder completely, while maintaining low heat.

3. Remove from heat. Pour the agar-agar mixture into a blender, add in the silken tofu, vanilla extract and salt.

4. Blend until smooth. Pour the mixture evenly into the prepared ramekins.

5. Place in the refrigerator for at least 1 hour before serving.

6. To remove the flan from the ramekins, flip onto a plate and serve!

7. Garnish with toasted coconut flakes and enjoy!

Caramel 1. Place the chopped gula melaka, wash and pandan leaves in a saucepan over medium heat and melt until golden brown, stirring constantly.

2. Allow to cool slightly, then strain out the sediments.

3. Portion into the ramekins, ensuring the base of the ramekin is covered completely. *The more the ‘caramel/syrup’ cools, the thicker it gets.

#Dessert #Snack #Peranakan #Fusion #Vegetarian

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椰糖果馅饼 材料

果馅饼奶黄

普通椰奶500毫升（也可使用无糖豆奶或杏仁奶） 无糖燕菜粉2汤匙

豆腐250克（额外坚固） 糖1.5汤匙

香草精1汤匙 盐1/4茶匙

焦糖椰

切碎的焦糖250克 水125毫升 班兰叶2片

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步骤

果馅饼

1. 将椰奶加入中号平底锅中慢慢炖，加燕菜粉与糖。 2. 保持小火，使用搅拌器将燕菜粉完全拌入混合中。

3. 停止加热，将燕菜混合物倒入搅拌机中，并加入豆腐，香草精和盐。 4. 搅拌至顺滑，并将混合物均匀地倒入准备好的小模子中。 5. 在上桌前放入冰箱至少1小时。

6. 从小模子翻转到盘子上，拿出果馅饼即可使用！ 7. 用烤椰丝装饰并开始使用！

焦糖

1. 将切碎的椰糖，水和班兰叶加入平底锅中，中火加热将其融化至金黄色，过程中不断搅拌。 2. 让其稍微冷却，然后滤掉沉积物。

3. 适量倒入小模子，确保完全覆盖小模子的底部。 *焦糖/糖浆冷却的时间越久，它将会越浓厚。

#甜点 #小吃 #娘惹料理 #融合料理 #素食料理

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24.05.2019

“Oysters”

“生蚝”

Mint-cucumber relish 薄荷黄瓜

Silky tofu 丝滑豆腐

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Green curry viennoise

绿咖喱维也纳面包

Vegetable medley 各式蔬菜

Demi-glace 多密酱汁

Choux Gnocchi

“Caviar”

Minced meat in beurre noisette

Marinated fruit

意大利式泡芙丸子 “鱼子酱”

焦化牛油肉碎

Charred vegetable 焦烤蔬菜

腌制水果

Jelly 果冻

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Chef And Inspiration Chef Imran

Chef Imran began his culinary journey more than 20 years ago! Always an artsy kid, he initially studied multimedia and infocomm but soon found that playing with tastes, smells and sights was a far better way to express himself as an artist! Working his way up from dishwasher to head chef, he has worked in restaurants all over the world including Kuwait, Saudi Arabia and Oman.

Chef Imran’s all-vegetarian Recess Time menu is a reflection of his love of pushing boundaries and challenging people’s ideas of eating. In fact, he doesn’t believe in having a speciality and instead loves to learn the history of new cuisines. He believes that “if you are open to all these different influences, you are a better chef!”

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厨师和灵感 Chef Imran

大家都十分熟悉这位掌厨人极富创意和美味的菜单。Imran

自20年前就开始了他的烹饪旅程！他从小就是一个充满艺术 细胞的孩子。他最初修读多媒体 和资讯通信，但他发现玩习 味觉、嗅觉和视觉更能够有效地表达自己的艺术！Imran在 世界各地的不同的餐馆工作过，其中包括科威特，沙特阿拉 伯和阿曼。从起初的洗碗员，他一路努力学习，最终成为了 主厨。

Imran在此次《休息实间》的全素菜单，反映了他对于推动 界限、同时挑战人们饮食观念的热爱。他热爱学习不同

料理文化的历史，也相信自己不应该限制于某个料理文化 的专业。他深信： “ 如果你对所有不同的料理文化影响持 开放态度，你就是一个好厨师！”

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Pâte à Choux Ingredients • 3 cups of water • 340gm of unsalted butter • 2 tbsp of fine salt • 4 cups of all purpose flour • 11-12 pcs of eggs • 2 cups of grated parmesan • 1 cup of chopped coriander • Poaching water (2L of water; 50gm of fine salt) • Beurre noisette (unsalted butter as needed)

Method 1.

2.

3.

4.

In a saucepan bring water, butter and salt to a soft boil.

Lower down heat and add flour. Mix till a smooth dough is formed.

Take off heat and let cool for 5 minutes.

Gently add egg and mix throughly. The dough will look like it “split”, continue mixing and it will come together again. Continue mixing until a smooth shiny and elastic dough is formed.

5. Add in grated parmesan and chopped coriander and mix well. Transfer into a pipping bag.

6. In another saucepan, bring water to a simmer.

7. In a multi-tasking motion, use your left hand to pipe the Pate a choux into the poaching water and using scissors, cut into bite size dumplings with your right hand.

8. Let gnocchi cook in poaching water. As soon as they float, they’re ready.

9. Scoop gnocchi out with a sieve onto a dry towel. Let cool.

10. To cook the gnocchi, melt and brown butter in a pan until it smells nutty.

(Beurre noisette literally means hazelnut butter for the nuttiness in smell and taste).

Add gnocchi and cook until a little crisp and caramelised.

#MainDish #SideDish #Italian #Western #Vegetarian

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法式面疙瘩 材料

• 3杯水

• 340克无盐奶油 • 2汤匙精盐

• 4杯中筋面粉

• 11～12颗鸡蛋

• 2杯磨碎的帕马森奶酪 • 1杯切碎的芫荽

• 滚水（2升水、50克精盐）

• 焦化奶油（无盐奶油适量）

步骤

1. 将水、奶油和盐加入锅中，加热至奶油融化。

2. 转至小火，加入面粉，搅拌直到面团变得光滑。 3. 熄火、放凉5分钟。

4. 倒入鸡蛋并充分搅拌。 一开始面团看起来会像是“裂开”一样，但持续搅拌面团就会重新融为一团，直到面团表 面光滑并充满弹性。

5. 倒入磨碎的帕马森奶酪和切碎的芫荽，搅拌均匀，再裝入挤花袋。 6. 用另一个锅把水煮滚。

7. 一手将面团挤进热水中，一手用剪刀把面团剪成一口大小。 8. 待每个小面团煮熟浮起后，即可用筛子捞出。 9. 放在乾布上冷却。

10. 要煮面疙瘩的时候，就在平底锅中加热奶油，直到变色并产生坚果香气（Beurre Noisette 字面上的意思就是 榛果奶油，因为它闻起来有坚果的香味）。 加入面疙瘩，煮到表面焦糖化，带点脆脆的即可。

#主菜 #配菜 #意大利料理 #西式料理 #素食料理

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10.05.2019

Honey beer bread 蜜糖啤酒面包

Vegetable stew 蔬菜浓汤

Potted chocolate mint pudding 薄荷巧克力布丁

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Chef And Inspiration 厨师和灵感

Production Ladies

Meet our Practice producing squad also affectionately referred to as the ‘powerpuff girls’, also known as Cecilia, Joey, Fervyn, Xiaomi and Xin. When asked about their creation for Recess Time, they joked about how the demands of work often mean that their cooking is dictated by creative one-pot wonders.

For these ladies, food = fuel. As a team, they want to serve a menu that is hearty, healthy and more importantly, involving a little bit of guilty pleasure (this also reflects the dynamics of their group)! 她们正是我们节目及制作组的女强人们。 谈起这次的《休息实间》，她们笑称由于工作上任务繁多， 她们平时的烹饪因此多数是“一锅奇观”。

对这些女强人来说，食物就是能源。作为一个团队，她们

的菜单希望提供丰富，健康，同时又带有一点罪恶感的味觉 享受（这正好反映着此团队的互动状态）！

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Chocolate Pudding (3-5 Servings) Ingredients • 20g sugar • 15g cocoa powder • 10g corn starch • a pinch of salt • 150ml milk (for best results, use at room temperature) • 1/2 leaf of gelatine • 1/4 teaspoon vanilla extract • 1/2 tablespoon butter (for best results, use at room temperature) • 1 teaspoon of baileys (optional) • cling film

Method 1. Soak gelatine leaf in cold water.

2. Mix sugar, cocoa powder, corn starch and salt. Slowly stir in milk.

3. Put the mixture over a small heat and add in gelatine.

4. Keep stirring until the pudding achieves a creamy consistency.

5. Whisk in butter, vanilla extract and baileys (optional).

6. Pour into portions and place a piece of cling film over the mixture, making sure it is directly sticking on the pudding. This prevents a rubbery top layer from forming.

7. Set in fridge.

#Dessert #Snack #Western #Vegetarian

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巧克力布丁

（3至5人份） 材料

• 20克白糖

• 15克可可粉

• 10克玉米淀粉 • 适量的盐

• 150毫升牛奶（为获得最佳效果，请使用室内温度的材料） • 1/4茶匙香草精

• 半汤匙牛油（为获得最佳效果，请使用室内温度的材料） • 1茶匙百里甜酒（可免） • 保鲜膜 步骤

1. 将明胶片浸泡在冷水中。

2. 将白糖，可可粉，玉米淀粉和盐混合，慢慢加入牛奶并搅拌。 3. 以小火加热，加入明胶。

4. 一直搅拌直到布丁呈奶黄状稠度，一旦起泡便从热源移开。 5. 加入牛油，香草精和百利甜酒（可免）搅拌。

6. 依据分量倒入容器内，并以保鲜膜覆盖，确保保鲜膜直接粘在布丁上。 这可以防止顶层形成橡胶状。 7. 放入冰箱。

#甜点 #小吃 #西式料理 #素食料理

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26.04.2019

Mee siam 米暹

Otah 乌打

Pulut Hitam 黑糯米

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Chef And Inspiration Kok Liong

Kok Liong has been working as an insurance agent for 25 years and he works with Practice on a regular basis. He is also a passionate homecook in peranakanstyle cooking. He first learnt to cook by observing and eventually, assisting his grandmother as a child, who had to cook for more than 20 people at a time.

From watching her, he learnt to appreciate the entire process of cooking from the preparation of pounding spices with the mortar and pestle, to the selection of ingredients, to cutting, cooking and then, flavouring.

In his words: “I am a loving person, so I love watching people enjoy my food. So I am nervous having to cook for so many people this time round, but I hope you enjoy it!”

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厨师和灵感 国良

国良在担任保险代理人的25年间，与实践剧场一直有定期

的合作。他也是一位充满热忱的娘惹式家庭厨师。国良小时 候，祖母经常为很多亲友准备食物（超过20人份）。他通过

观察祖母学习烹饪，最终更成为了祖母在厨房的小帮手。从

祖母身上，他学会欣赏烹饪的整个准备过程：用研钵 和杵捣 碎并调制香料、选择食材、切割食材、烹煮并调味。

对于这次掌厨，他说： “我是一个有爱心的人，我喜欢看人们 享用我的食物。这次需要为这么多人煮饭，我有些担心，但 我希望你们会喜欢我准备的食物！”

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Pulut Hitam Ingredients • 100g black glutinous rice • 2 pandan leaves • 100g gula melaka • 3 & 1/2 cups of water • 1/2 cup of coconut milk • salt to taste

Method 1. Toss black glutinous rice, panda leaves and water into slow cooker.

2. Slow cook on high for 6 hours.

3. Remove pandan leaves. Then add Gula Melaka and mix well unti it dissolves.

4. Add pinch or two of salt.

5. Drizzle with coconut milk for a richer taste.

#Dessert #Snack #Peranakan #Vegetarian

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黑糯米 材料

• 100克黑糯米 • 2片班兰叶

• 100克马六甲黑糖 • 3杯半水

• 半杯椰奶

• 适量的盐调味

步骤

1. 将黑糯米，班兰叶和水导入慢炖锅中。 2. 大火慢煮6个小时。

3. 拿掉班兰叶，加入马六甲椰糖，混合至椰糖溶解。 4. 添加一两撮盐。

6. 淋上椰奶，使味道更香浓。

#甜点 #小吃 #娘惹料理 #素食料理

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5-6.04.2019

Stir-fried brown rice vermicelli 香炒糙米米粉

Stir fried broccoli and mushroom 鲜茹西兰花

Almond and papaya sweet soup 杏仁木瓜甜汤

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Chef And Inspiration Auntie Leng Leng

Auntie Leng Leng is a seasoned chef who specialises in creating healthy, vegetarian alternatives to our local favourites! Anything from Kueh Chup, to fish soup, she loves experimenting with making flavours come alive.

In fact, her passion for vegetarian food started because she was finding different ways to manage her own health many years ago.

However, her first encounter with eating vegetarian food came about because she wanted to pray for good blessings for her children on the 1st and 15th of the Chinese calendar. Coincidentally, the first day of the programme (5th April 2019) is also 初一 , a day that lots of temple-goers have vegetarian meals!

Especially on Waterloo Street, as Kwan Im Thong Hood Cho temple is just around the corner, there is always a huge buzz on that day.

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厨师和灵感 陈玲玲

玲玲阿姨是一位经验丰富的厨师，她善长烹饪健康的素食料 理，不管是素的粿汁或是鱼汤，都难不到她，她通过实验为 这些食物注入灵魂。

是什么原因让玲玲阿姨开始素食生活呢？起初是因为身为 人母，爱子心切，所以每逢农历初一，十五茹素，为孩子们

祈福，后来则是因为健康的原因开始长期吃素。4月5日的 《休息实间》刚好也是农历初一，许多佛教信徒也会选择 在初一吃素。更何况四马路观音庙堂就在这附近，初一和 十五都会涌来大批人潮。

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15.03.2019

Clear vegetable soup 蔬菜高汤

Pasta ayam mask merah (wholemeal pasta) 马来风味香辣番茄炖鸡意大利面（全麦面食）

Ondeh ondeh cupcake 香兰椰丝杯子蛋糕

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Chef And Inspiration 厨师和灵感 Priscill Koh

This week’s chef is a very familiar face... freelance culinary instructor and consultant Priscill is back again to cook up more delicious meals for us! Missed her cooking because it was sold out last week? Or just want another taste? We’ll see you on Friday!

许丹凤

上周丹凤为爱吃的大家带来丰盛营养的美食，徇众要求，

这周五丹凤再次成为我们的掌厨人，为大家带来不一样的 菜肴。这回不要再错过啦！周五见！

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08.03.2019

Napa cabbage salad 白菜沙拉

Asian chicken stew with brown rice 糙米饭搭亚洲风味炖鸡肉

Osmanthus jelly 桂花冻

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Chef And Inspiration 厨师和灵感 Priscill Koh

Priscill Koh is a freelance culinary instructor and consultant, whose current passion involves creating healthy alternative dishes that are super yummy, and have a local twist. She is also a part-time urban farmer!

“I think it has something to do with viewing life through food. Today’s world is complex. My healthy alternative is really about simplicity. My recipes are ones that people can enjoy in the way that we enjoy good conversations, good company and the comfort of friends and family.”

许丹凤

许丹凤热衷于开发健康、美味、又具有本地特色的菜肴，同 时也是一位兼职的都市农夫。

“我觉得可以通过食物的角度来看待我们的生活。现今的世 界很复杂，而我提供的是一个既简单又健康的选择。我希望

我呈现的食物可以带给大家喜悦和舒适，就像好朋友和家人 在身边一起聊天的感觉。”

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22.02.2019

Tea rub BBQ chicken 茶叶烤鸡

Sundried noodles with customizable condiments 干拌面佐特制调料

Fruit salad with coffee cream 水果沙拉和咖啡奶油

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Chef And Inspiration 厨师和灵感

Tuckshop Guniangs

The Tuckshop Guniangs are Ang Xiao Teng, Choy Chee Yew, Fervyn Kate Tan and Sim Xin Yi. The Tuckshop team will be doing a Recess Time takeover, as we play around with the flavours that make up the Tuckshop menu!

We love eating and we wanted to serve people food that we love to eat. So we thought, what would be a Tuckshop version of delicious and healthy “comfort food”? How do we celebrate this space with our menu?

实堂姑娘

我们的成员有洪小婷、蔡齐优、陈音亻井和沈心怡。 我们将会大展身手，各显神通，在实堂现有的食材上 “小题大做”耍花样！

我们喜欢吃也喜欢做我们爱吃的给大家吃。不同地方不同

文化对于“满足餐”有不同的选择，想知道实堂的“满足餐” 是什么，那就不要错过2月22日中午到实堂来尝尝咯！

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Black Tea BBQ Marinade Ingredients • 2 tablespoons black tea • 1/4 cup brown sugar • 1 teaspoon ground black pepper • 2 teaspoons salt • 1/2 teaspoon cinnamon • 1/4 teaspoon nutmeg

Method Mix it all together and can be used for all kinds of meats.

#StockAndSauces #Fusion #Vegetarian

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红茶烧烤腌料 材料

• 2杯枫糖浆 • 1/4杯红糖

• 1茶匙熏辣椒粉 • 2茶匙犹太盐 • 1/2茶匙肉桂

• 1/4茶匙肉豆蔻

步骤

将它们混在一起！腌料酱可用于各种肉类。

#高汤和酱料 #融合料理 #素食料理

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16.11.2018

Choice of beef, chicken or spinach lasagne 意大利千层面（牛肉／鸡肉／菠菜）

Capsicum and egg side 灯笼椒炒鸡蛋

Yoghurt with homemade strawberry preserve 草莓优格

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Chef And Inspiration 厨师和灵感 Ferry

Artist, educator and musician Ferry puts her hands to work in a different form - food. Unable to cook asian cuisines except rice, she’ll dish her tried and tested western recipes that’ll warm the tum!

From her repertoire of hearty recipes, Ferry brings her home kitchen to Practice Tuckshop, choosing 3 dishes from her repertoire of heart recipes guaranteed to give you warm tummy vibes all around.

Ferr y 是位艺术家、教育家和音乐家。此次，她挑战与平时 不同的工作形式－食物。虽然不会烹饪亚洲美食（除了米

饭），但她能够使用她经过实验和测试过的西方食谱，烹饪 出美味的佳肴！

Ferr y 将她家里的厨房带到了实堂，从她丰富的食谱中选出 三种菜肴，烹制出令人暖心的佳肴。

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09.11.2018

Steamed rice with braised duck 卤鸭和白饭

Mixed vegetables 杂菜

Steamed tapioca cakes 木薯糕

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Chef And Inspiration Soo Keyan

Soo Keyan is a homemaker who loves baking. She used to run an art gallery-cafe in Kuala Lumpur from 20122015. She loves cooking because she loves bringing her family together. Some family favourites include: popiah, glutinous rice dumplings and braised duck.

“My mother has always cooked for the family. We grew up in a kampong and she always has to feed a very big family. But every fifteenth of the lunar month, she would need to prepare food to offer as prayers. To ‘Bai Bai’. My children look forward to these dates because of the whole table of food. To prepare the duck, my mom would wake up at 4am just so it can be ready in time.

My mother fell ill a year ago and hasn’t been able to cook since. I’m the only one who knows exactly how she cooks for ‘Bai Bai’. I hope you enjoy these simple dishes from my family.”

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厨师和灵感 白素娟

白素娟是一位喜欢烘培的家庭主妇。在2012-2015期间，

她曾在吉隆坡经营一家艺术画廊咖啡馆。她喜欢烹饪，因为 她喜欢利用美味佳肴让家人聚在一起。她的家人最爱这几 道菜肴包括：薄饼，粽子和卤鸭。

“我的母亲在家常煮饭。我们从小在甘榜长大，母亲煮的 饭分量须得养活一个大家庭。每逢初一／十五，她都需要

准备用来祭拜的食物。我的孩子常期盼着初一／十五的到 来，因为只有在这些日子里，才能看到我母亲准备的一大

桌菜肴。每次，母亲都会在凌晨４点醒来，以便及时准备要 烹制的卤鸭。

一年前，我的母亲病倒了。从那时起，她就无法在煮饭了。 如今，我是唯一一个知道母亲如何准备祭拜的食物的人。 我希望你会喜欢属于我的家庭的简单菜肴。”

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Stir-fried Eggplant with Hae Bee Ingredients • 3 eggplants (wash, cut into small chunks, wash again) • 30g of dried shrimp, washed • 7-8 cloves of garlic • Chopped chilli (agar-agar)

Method 1. Pound dried shrip, garlic and chili lightly to form paste.

2. Add 3 tablespoons of oil, fry paste.

3. Add eggplant when the prawn paste is fragrant.

4. As eggplants start to shrink, add oyster sauce and salt, adjust to taste.

5. Continue to fry until soft. If eggplants are dry, add a bit of water.

#Starter #SideDish #Chinese

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虾米炒茄子 材料

• 3个茄子（洗净，切成小块，再洗一次） • 30公克干虾米，洗净 • 7-8 瓣大蒜

• 切碎的辣椒（适量）

步骤

1. 将干虾米，大蒜和辣椒搅拌在一起。 2. 加入3汤匙油，将酱料炒香。

3. 当虾酱香味开始出来时，加入茄子。

4. 当茄子开始收缩时，加入蚝油和盐，依个人喜好调整味道。 5. 继续炒到茄子变软。 如果茄子太干，加点水。

#开胃菜 #配菜 #中式料理

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02.11.2018

Charred broccoli soup 烤西兰花浓汤

Kimchi and bell pepper chicken 泡菜甜椒鸡

Vegetable pilaf 蔬菜香料饭

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Chef And Inspiration Jeremy

Jeremy is a food enthusiast who comes from a family that likes to cook. Culinary curiosity runs through his veins so it was no surprise that as a child he would often be found in the kitchen with his Nonya grandmother.

After graduation, Jeremy spent a year as a full time private chef before opening (and closing) OKB, Slake, Scott & Jeremy’s in Ho Chi Minh City, Dusk@Timbre+ and Garang Grill in collaboration with 2 time Michelin Bib Gourmand awarded New Ubin Seafood, with whom he was Group Executive Chef, managing a staff of over 40 chefs and cooks.

At the moment, he spends a lot of time rescuing vegetables with other volunteers of SG Food Rescue, creating new recipes that use these delicious and free resources and working on opening a higher end casual chic comfort food eatery in Dempsey with this business partners.

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厨师和灵感 石健明

石健明来自喜欢烹饪的家庭，是一位美食爱好者。他的身上

流着对烹饪充满好奇的血，从小就经常出现在自己娘惹祖母 的厨房里。

毕业后，健明做了一年全职私人厨房。之后，他开设了

OKB（后已结业），Slake，在胡志明城市的 Scott & Jeremy’s和 Dusk@Timbre+。他也获得了两次米其林超值 食物奖 (Bib Gourmand) ，得主 New Ubin Seafood 合作，开设了 Garang Grill。在此之前，健明曾在

New Ubin Seafood 担任集团行政总厨，管理着40多名

厨师。

目前，他经常 SG Food Rescue的其他志愿者一起“ 拯救”

被 遗弃的蔬菜，使用这些美味和免费的食材创造新食谱。

此外，他也正与商业伙伴们一起准备在登布西 ( Dempsey) 开设较高端的休闲时尚食品餐馆。

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Charred Broccoli Soup Ingredients • 1kg broccoli (charred over a charcoal fire or in your oven, boiled under max heat, then chopped up) • 500g red onion, sliced • 100ml white wine or beer • 1L stock of your choice • 500ml water • 100ml whipping cream • oil • salt and pepper • lemon juice

Method 1. Saute onions in oil till deeply caramelised.

2. Deglaze pan with white wine.

3. Add stock, water and bring to a simmer.

4. Add broccoli and simmer until tender.

5. Add whipping cream and return to boil.

6. Puree mixture in blender.

7. Adjust flavours with salt, pepper and lemon juice.

#Starter #SideDish #Soup #Western #Vegetarian

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香蕉西兰花浓汤 材料

• 西兰花（1公斤，可碳烤或放进烤箱焖烤，高温烤熟后，切碎） • 红葱头（500公克，切片） • 白酒或啤酒（100毫升） • 高汤（1公升）

• 水（500毫升）

• 淡奶油（100毫升） • 食用油（适量）

• 盐和胡椒（适量） • 柠檬汁（适量）

步骤

1. 将红葱头煎炸至深焦糖色。 2. 利用白酒/啤酒去渍。 3. 加入高汤，水炖煮。

4. 加入西兰花，小火炖煮。

5. 随后倒入淡奶油，然后煮沸。

6. 将煮沸后的汤加入搅拌机打成浓汤。

7.最后，加入盐。 胡椒粉及柠檬汁调味，即可使用。

#开胃菜 #配菜 #汤 #西式料理 #素食料理

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31.08.2018

Pumpkin soup 南瓜汤

Roasted veggies with avocado cream in pita bread 皮塔饼配上烤蔬菜与鳄梨果酱

Fruit Yoghurt 水果优格

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Chef And Inspiration 厨师和灵感 Cecilia

Cecilia is the Head of Production and Producing at The Theatre Practice!

Advocado, Basil and Cauliflower, and everything vegetable. These were the ABCs that keep Cecilia in a perfectly happy mood.

紫静

紫静是实践剧场的制作及监制部门主任！ 鳄梨、罗嘞、菜花和各式各样的蔬菜说是让紫静心情愉悦的 必要食材。

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Roasted Pumpkins and Potato Soup Ingredients • 2 pumpkins • 5 potatoes • 1 yellow onion • 1 bunch of celery • 2 carrots • salt • dried Italian herbs

Method 1. Remove pumpkin skin and cut into smaller pieces.

2. Scrub potato skin and cut into smaller pieces.

3. Cut celery and carrots. Cook in a full pot of water to make the vegetable stock.

4. Peel onion skin and dice.

5. Roast pumpkins and potatoes at 180 degrees celsius for 25 minutes.

6. Stir fry the diced onion till it is slightly caramelised.

7. Add roasted pumpkins and potatoes to the onions and add on dried Italian herbs.

8. Mash the potatoes, potatoes and onions. Add to vegetable stock.

9. Simmer soup for about an hour.

#Starter #SideDish #Soup #Western #Vegetarian

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烤南瓜和马铃薯 材料

• 2个南瓜

• 5个马铃薯 • 1根黄葱 • 1把芹菜 • 2根萝卜 •盐

• 意大利香草

步骤

1. 去除南瓜皮，将南瓜切成小块。

2. 去除马铃薯皮，将马铃薯切成小块。

3. 将芹菜和萝卜切成小块，用一整锅水煮，制作蔬菜高汤。 4. 去除洋葱皮，将洋葱切成小块。

5. 将南瓜与马铃薯以180摄氏度烤25分钟。 6. 将切好的洋葱翻炒至微焦糖状。

7. 将烤好的南瓜和马铃薯加入洋葱中，再加入意大利香草。 8. 将南瓜，马铃薯和洋葱捣碎。 加入蔬菜高汤。 9. 炖汤约一个小时。

#开胃菜 #配菜 #汤 #西式料理 #素食料理

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24.08.2018

Sweet potato porridge with braised eggs, taukwa and mushrooms, fried peanuts and anchovies, kok kok vegetables 番薯粥与卤蛋，豆干和蘑菇，炸花生与江鱼仔，腌制菜心

Banana cake and fruit tartlets 香蕉蛋糕与水果挞

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Chef And Inspiration Tuckshop Team

The Tuckshop Team consists of Jian Hong, Rena, Xiao Ting, Fervyn Kate, Xin Yi and Lilin. Armed with a coffee pot in one hand, and a tea flask in the other, we bring nourishment and caffeine to artists, parents, neighbours alike!

“Whenever we finish a big production or wrap a theatre festival, the whole Practice family gathers for a family lunch to celebrate our hard work. In the final week of M1 Patch!, we welcome you into our home of a delicious, steaming hot bowl of sweet potato and the works! - one of our favourite family lunch meals! Plus the Practice family is not limited to staff - Xiao Ting’s mum Keyan is also baking some delicious cakes and tarts!”

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厨师和灵感 实践团队

实践团队和队员有：践红，美玉，小婷，音亻井，心怡和俐

霖。我们携带者咖啡和茶壶，一起为邻居街坊、学生家长及 艺术伙伴滋补（咖啡因）！

“每当我们演完一出大戏或结束一个戏剧节，实践大家庭都 会齐聚一堂吃午饭，感谢大家幸苦了大半月。我们欢迎你在 《M1戏戏节》的最后一个星期到我们家一起享用我们最爱

吃的家式午餐之一：一碗热腾腾的番薯粥及好吃的小菜！实

践大家庭不限于全职员工，小婷的妈妈 Keyan也会为大家烘 培美味的蛋糕及糕点！”

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Soft and Moist Banana Cake Ingredients • 250g salted butter • 1 & 1/2 cups of castor sugar (I will reduce the sugar depending on what type and how ripped the bananas are) • 4 eggs • 1 tsp vanilla essence • 4 tbsp milk • 1/2 cup mashed banana • 2 cups plain flour (sift together with 1 tsp soda and 1 tsp baking powder)

Method 1. Cream butter and sugar in a mixing bowl.

2. Add in eggs, vanilla essence and milk, and mix well.

3. Add mashed bananas into the mixture and mix well.

4. Finally, add in sifted flour and mix well and pour into 2 cake tins.

5. Bake in a preheated oven at 160°C for 1 hour until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.

6. Cool cakes in the pan, then remove.

#Dessert #Western #Vegetarian

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香蕉蛋糕 材料

• 150克盐渍黄油

• 1 & 1/2 杯砂糖（根据我使用的香蕉类型和香蕉的成熟程度，我会减少糖） • 4个鸡蛋

• 1茶匙香草精华 • 4汤匙牛奶

• 1/2杯捣碎的香蕉

• 2杯普通面粉（与1茶匙小苏打和1茶匙发酵粉一起筛选）

步骤

1. 在搅拌碗中加入牛奶黄油和糖。 2. 加入鸡蛋，香草精和牛奶，拌匀。

3. 将捣碎的香蕉加入混合物中并充分混合。

4. 最后加入筛过的面粉，搅拌均匀，倒入两个蛋糕罐中。

5. 在160°C的预热烤箱中烘烤1小时，或者直到插入蛋糕中心的叉子干净。 如果顶部稍后再15分钟后 成棕色，则用一块铝箔覆盖。

6. 在锅中冷却蛋糕，然后取出。

#甜点 #西式料理 #素食料理

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17-19.08.2018

Chicken 鸡肉

Pineapple 凤梨

Vegetable Skewers 蔬菜串烧

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Chef And Inspiration 厨师和灵感 Kuo Jian Hong

Jian Hong is the Artistic Director of The Theatre Practice. Jian Hong really loves to BBQ. So when Tuckshop approached her to run a stand during Singapore Night Festival, she purchased a BBQ pit from Taobao straightaway. Simple flavours and fresh ingredients is her preferred approach!

Since M1 Patch! is all about play, Jian Hong is a cook who loves to do that. Especially at a BBQ pit!

郭践红

践红是实践剧场的艺术总监。践红热爱烧烤，一旦直到实堂 有意请她在新加坡仲夏夜空艺术节摆摊时，便立马从淘宝

订购了烧烤架。她最喜欢利用新鲜食材出味道鲜美的各种 菜式！

M1《戏戏节》的主轴是玩游戏，而我正是一个爱玩的厨师， 特别是玩烧烤！

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Jian Hong’s BBQ Marinade Ingredients • Soy sauce • Brown sugar • Orange juice • Sesame oil • Green onions • Ginger

Method Portions to be decided by the Chef because it is agar-agar for me everytime! Mix it all together and can be used for all kinds of meat and veggies.

#StockAndSauces #Fusion #Vegetarian

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践红的烧烤腌料酱 材料

• 酱油 • 黑糖 • 橙汁

• 芝麻油 • 青葱 •姜

步骤

分量由厨师决定，我每次都是凭随性感觉！将它们混合在一起！腌料酱可以用于各种肉类和蔬菜。

#高汤和酱料 #融合料理 #素食料理

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10.08.2018

Roasted Sesame Cold Noodles 凉爽芝麻酱凉面

Beef Stew Bento 香炖牛肉便当

Aiyu Jelly

清心爱玉柚子

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Chef And Inspiration Steph

Hook On Food is a takeaway store located inside Hook On Books. Shopkeeper and chef Steph loves to eat her way around the world! After living in Taipei for five years, she developed a great love for Taiwanese cuisine and is now bringing back these delicious flavours to Singapore at Hook on Food. Using simple and fresh ingredients, Steph’s cooking is comfort food at its best.

Take a break from the hectic pace of daily life, slow down and enjoy life’s small pleasures.

Good food doesn’t just taste good, it feels good too!

This menu is inspired by Shopkeeper Steph’s summers living alone in Taiwan. During the day, she would hide out in a local 7-11 eating cold noodles to beat the heat.

When night fell, she would wander around the local night market, slurping down some icy cold aiyu jelly or sampling bowls of fragrant beef rice.

These were the meals that started it all…

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厨师和灵感 Steph

《啡尝好治》是设于书店《童言童语》入口处的外卖店。吃 货店长Steph，喜欢到处旅游，到处吃，尤其在居住在台北 的那五年时，对台湾的美食十分喜爱。回国后，她希望能把 记忆中的美味与人分享，于是成立了简单温馨的《啡尝好

治》，通过新鲜简单的食材，煮出让人满足的食物，在忙碌的 生活中，慢慢的，享受一天的小美好。

美好的食物不仅能带来味蕾上的满足，也能带来好心情。 在夏天炎炎的台湾，独自在台湾生活的店长 Steph，白天喜

欢躲在7-11吃清爽的凉面，晚上边漫游夜市边享受冰凉的爱 玉冰，肚子饿了就吃香香的牛肉饭。 这些食物始于最初的悸动······

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03.08.2018

Corn and Mushroom Chowder 玉米蘑菇浓汤

Roast Chicken 烤鸡

Roasted Veggie salad 烤蔬菜沙拉

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Chef And Inspiration Xin

Xin spends way too much time buying cookbooks and pinning new recipes to her multiple pinterest boards.

She’s a big fan of funky flavour pairings and classic dishes with a twist and true to her “jiak kantang” reputation, she can only cook angmoh food.

Birthdays, holidays, homecomings and departures, she hosts frequent dinner parties where friends and family can gather, bond and ultimately serve as guinea pigs for her culinary creations.

Xin is the researcher and writer at The Theatre Practice.

“Food wastage is a real problem in Singapore. Tons of perfectly edible produce are thrown away simply because Nature made them a little weird shaped, or got too enthusiastic and produced too many.

Instead of generating MORE waste during Recess Time, we partnered with our friends at SG Food Rescue to see if we could give these funny veggies a new life!

In this spirit, I challenged myself to use as much of the collected produce as possible. Since you’ll never know what you get with each veggie rescue mission, I chose 3 dishes that were versatile but still delicious.”

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厨师和灵感 心怡

心怡把大部分时间都花在买烹饪书以及在社交网站拼趣搜 寻新食谱。她喜欢尝试独特的味道搭配 和在经典菜肴中加 入新元素，所烹饪的菜式以西餐为主。

无论是庆生，度假，接风或饯行，心怡都会把晚餐聚会让亲

戚好友齐聚一堂联络感情，并趁机把大家当作白老鼠帮她试 新菜。

心怡是实践剧场的撰稿及资料研究员。

“新加坡面临着严重的食物浪费问题，大量仍可使用的食物 只因卖相不佳或产量过盛而被扔掉。

我决定联合 SG Food Rescue 的朋友一起致力于减少食物 浪费，在《休息实间》活动中尽量使用这些原本将被丢弃的 食物进行烹饪。

因无法预料每次的“蔬菜拯救行动”将得到什么样的食材， 我选择烹饪的三道菜肴在食材搭配方面有较多的发挥空间 又不失美味。”

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Maple Soy Salad Dressing Ingredients • 1/2 cup maple syrup • 1/3 cup soy sauce • 1/4 - 1/2 teaspoon cayenne pepper • 1/4 - 1/2 teaspoon smoked paprika • 1/2 cup orange juice; kosher salt and black pepper

Method 1. Pour all ingredients into a small saucepan and bring to a boil over high heat.

2. Cook for 15-20 minutes until the sauce has reduced into a glaze.

3. Remove from heat and let cool

#StockAndSauces #Fusion #Vegetarian

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枫叶酱油沙拉酱 材料

• 1/2杯枫糖浆

• 1/4 - 1/2茶匙辣椒 • 1/3杯低钠酱油

• 1/4 - 1/2茶匙熏辣椒粉

• 1/2杯橙汁；犹太盐和黑胡椒 步骤

1. 将所有配料倒入小平底锅中，加热煮沸。 2. 煮 15 - 20 分钟，直到酱汁变成釉。 3. 从热源中去除并冷却。

#高汤和酱料 #融合料理 #素食料理

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About Practice Tuckshop Practice Tuckshop is a key initiative of The Theatre Practice (Practice).

Since its opening, Practice Tuckshop has been an advocate for sustainability in green practices. Through our art, we open up conversations on food waste and sustainability. Past commissions include Pickle Party (SNF Edition) and Extinction Feast 2021 (Singapore Writers Festival).

Our flagship programme Recess Time has been featured on various platforms including A-List, Alvinology, Social Space Mag, zaobao.sg and 0 (Zero), a Viddsee documentary series highlighting sustainability initiatives in Singapore. In 2021, Recess Time was included in The Social Art Award Book: New Greening, organised by The Institute for Art and Innovation (Berlin). It also received an Honourable Mention in Art Partner’s #CreateCOP27, held in conjunction with the 2022 United Nations Climate Change Conference.

Practice Tuckshop’s other programmes are curated around unexpected intersectionalities. As an arts space of endless possibilities, we work closely with our artist-collaborators to incubate new works, and cultivate a space where different communities (and ideas!) can converge. With an open-door policy, we really mean it when we say: all are welcome!

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关于实堂

“实堂”是实践剧场的重点项目之一。 自成立以来，实堂持续透过落实环保、 “绿色实践”，倡导可持续发展， 并藉由艺术创作，开启有关食物浪费和可持续性的对话。委托创作的 相关作品，包含： 《姑娘泡泡菜》（仲夏夜空版）和2021年的《鮽宴》 （新加坡作家节）。

实堂的重点旗舰计划——《休息实间》，曾获《 A-List》、 《 Alvinology》、

《Social Space》、 《联合早报》等众多媒体报导；此外，聚焦新加坡各种 推广可持续发展的行动及措施的纪录片影集《0 (Zero)》，也曾在节目中 介绍《休息实间》。2021年，柏林的 Institute for Art and Innovation， 把《休息实间》纳入当年度的《The Social Art Award 2021:

New Greening》；2022年， 《休息实间》更获得 Art Partner

“#CreateCOP27”的荣誉提名，共同响应当年度的联合国气候变迁大会。 以多元交织性作为节目策划的出发点，在实堂这个充满无限可能的艺术 空间，我们会与来自各个领域的艺术工作者密切合作、孵化新的创作，

期待能打造出一个让不同社群（和想法）互相交融的空间！我们欢迎所有 人的光临！

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© 2022 Prac tice Tuckshop 实堂 Add 地址

58 Waterloo Street , Singapore 187956

Web 网站

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Tel 电话

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