Saturday, February 29, 2020

Restaurant review: Open Farm Community, Singapore


When we dine out at a restaurant, it is very important to me that the kids have a good time. I usually prefer breezy open-concept restaurants and cafes which provide ample space (or even better, indoor or outdoor play structures to keep the kids constructively occupied). Kids being kids, I’m practical enough not to expect them to sit inside a small cramped restaurant, be still and behave themselves the entire time we are there (in the event that ever happens, I would definitely get them checked out by a doctor 😆). I’ve already mentioned how I feel about electronic gadgets as a distraction during mealtimes and drawing/coloring/puzzles offers limited appeal to my twins when it is imposed upon them so my only alternative is to look for places that suit both us adults and the kids alike.

Open Farm Community (OFC) is a first-of-its-kind dining concept in Singapore. The open-concept restaurant focuses on locally sourced, seasonal and innovative dishes. The charming restaurant located on Minden road right next to Dempsey Hill sits on a 35,000 sq ft verdant green land and aims to unite local farmers, creative chefs and an innovative spirit to bring the community closer to nature.


This restaurant had been on my radar for quite some time. After our plans kept getting postponed due to some reason or the other, we finally managed to visit during the Chinese New Year long weekend (when the wretched coronavirus had not yet started wreaking global havoc). 

First impressions - the restaurant is shrouded in greenery. At the entrance is a sandpit with simple play structures like mini bridges and a slide plus a garden swing in the adjacent area which made my kids very happy indeed. Even before entering the restaurant, brownie points from me for having a designated kids play area.



Outside, there is plenty of garden space, including an alfresco terrace bedecked with cushy furniture and a ping pong table.


I highly recommend you take a stroll in the edible garden. I took great delight in showing my kids the wonderful fresh produce. We spotted sapota/chikoo, banana and papaya among others. They thoroughly enjoyed walking through the lush greenery commenting on how pretty it looked. 






There is an area for lawn bowling as well. 


The building is reminiscent of a greenhouse with its floor-to-ceiling glass-paneled windows allowing plenty of natural light to stream in. The interiors are simple and dominated by earthy colors like browns and greens. The wooden pillars, eclectic mix of chairs, fairy lights on the ceiling and plant centerpieces add interesting touches to the dĂ©cor. 


While you enjoy the food, you can see the chefs in action thanks to the semi-open kitchen concept.

Saturday, February 22, 2020

Book review: Good Night Stories for Rebel Girls by Elena Favilli and Francesca Cavallo


Before I delve right into this book review there are a few thoughts I would like to share with you. 

About a year ago, I was seated in front of the mirror applying some mascara when one of my daughters asked me why I needed "that black stuff". Without thinking, I answered that it would make my lashes look darker and thicker and that in turn would make me look nicer. She looked puzzled and remarked that I already looked nice just the way I was so maybe I didn't need it. It was an innocent remark but one that made me stop and think how even ordinary actions can influence the perception of a little girl. It impressed upon me the importance of putting substantial thought into answering these kind of questions. 

When I was young girl, I was expected to be nice, polite and compliant so I was (most of the time at least). But as I started growing older, I gradually realised that it isn't healthy to suppress your true feelings and put on a show of niceness all the time. Why is it that girls are expected to take on the burden of other people's feelings? Healthy self-worth involves cultivating a level of self-acceptance that validates a full range of desires and feelings. Sometimes you need to say NO even if it ends up disappointing someone. Sometimes you need to stand your ground even if it comes at a cost. Sometimes you need to make your opinion known even if it makes you unpopular. Sometimes you need to call people out for their actions even if it makes people uncomfortable. Sometimes you need to put yourself first even if it perceived to be selfish. 

You know, as a mom of two daughters, I think about the term "empowerment" a lot. It is about giving an individual the tools to do good for them, themselves. I try to think of ways to bolster my girls self-esteem, to make them stand up for themselves and to make them realise that they have a powerful voice. Did I mention, my daughters are only five years old? But as I understand, the earlier you get a start on this, the better. Teaching our daughters that they belong in a world that constantly sends them mixed signals can be challenging, so empowering them is key.

I want my daughters to know that their beauty is not about what's on the outside. Confidence, happiness, kindness, optimism, compassion, gratefulness - these traits radiate beauty from within in the most understated ways. I'm more conscious of the way I compliment my daughters now. I don't want their sense of self-worth that’s dependent upon their appearance. Rather than a customary - "you look so pretty", I remember to say things like (and mean them) - "that was so clever", "you are so strong", "you made that? It's so creative" or "that was so sweet and thoughtful of you". 

While on the subject of beauty, it is my responsibility as a parent to instil positive body image in young impressionable minds. To convey this important concept, I found that I had to change my own perceptions and work on myself. I understood the need to walk the talk. Although vanity is not one of my traits nor do I ever judge a person based on outward appearance alone, I realised that I never wholeheartedly embraced my own body. In my crusade to lose weight or correct my "flaws", I subconsciously may have made derogatory remarks about my body or weight in front of my daughters. Added to that, my daughters have always weighed considerably lesser than their peers and I guiltily recall having made comments (until quite recently) that they need to "eat more" or "gain weight" to look better. Since I've been increasingly aware of this, I have vowed to NEVER do it again. 

Little girls can be quite chatty and I'm amazed at the questions and inputs I get from my five-year olds about a variety of engaging subjects ranging from science, healthy eating, fitness, global warming, friendship, body image, bullying and such. I want them to understand that their thoughts and opinions really do matter. 

Instilling social confidence and encouraging friendships in girls is important for their self-esteem but being blessed with incredibly social and cheerful children, that is one area where I've practically had to do nothing at all.

The area which I personally struggle with the most is to let them be more independent and respect their choices (within reason) when they do not necessarily align with mine. This would mean suppressing my inherent protective instinct and my need to control every situation which (for me) is quite difficult. But I'm taking it one day at a time and learning little by little to let go and give them the freedom to do what they want, let them fail and help them get back up. I need to be able to tell them - "yes you can be my princesses but you don't need rescuing. Go slay your own dragons". 

There is so much, we, the parents of daughters can do in addition to the above - choosing toys and books wisely, praising efforts rather than performance and instilling financial skills early on. These are little things that if practiced from a young age will embolden ours daughters and give them the confidence to counter dysfunctional cultural norms.

Something else I want to do is to expose them to positive female role models. I want my daughters to gain some insight into the struggles of women from different ethnicities, cultures, social standing and backgrounds who overcame incredible odds to make a positive impact in the world. I bought Good Night Stories for Rebel Girls as I was thinking about this, just before my girls turned five. Since then, we have read and re-read it multiple times.

Good Night Stories for Rebel Girls is a series of two children's books, aimed at ages six and up. Both were funded through the crowdfunding website Kickstarter, and broke site records for fundraising for literature publication.

This gorgeous book is a compilation of mini biographies alongside striking full-page portraits in a variety of styles by female artists of 100 extraordinary women from 1500 BC to today. The audacity of their adventures, the width of their genius, the weight of their choices - they were constantly belittled, forgotten and in some cases, almost erased from history. 

The book features the stories of women from an array of fields, including science, medicine, literature, the arts, sports, politics, fashion, music, the military, and more from countries across the globe. From activists and lawyers to pirates and inventors, Elena Favilli and Francesca Cavallo present young readers with a lifetime’s supply of brilliant female role models.


Reading this book is a welcome alternative to the stereotypical portrayal of girls and women in fiction (such as some of the classic Disney Princesses), or books about heroes which primarily focus on male protagonists. It focuses on telling young girls that they can grow up to be whatever they wish, regardless of what other people think. While on the subject of Disney Princesses, I'm secretly happy that of the lot, my daughters gravitate more towards the stories of inspiring characters like Moana, Raya and Merida.

I was ashamed to admit that I was aware of only about 40% of the women in this book. Reading it certainly helped me improve my knowledge whilst providing inspiration, entertainment and an opportunity to bond with my girls at the same time.


Sunday, February 9, 2020

Valentine's Day Special: Quick Eggless Tiramisu


This post is courtesy the long weekend that our part of the world was bestowed with last month. On this Chinese New Year, contrary to my extremely restless nature, I did not 'plan' any agenda for the long weekend. It was rather unnerving not knowing how I was going to spend all that extra time.

Turns out, I did a whole bunch of things without really intending to do anything. I finished book 7 of  Daniel Silva's Gabriel Allon series, watched two good Bollywood movies that were long overdue, completed a home improvement DIY project, met up with a few friends for a potluck dinner (for which I made this dessert), checked out a restaurant that was on my list for ages, took the kids cycling, swimming and engaged them in a new art project (which I admit was a complete failure 😂), finished two blog posts, took uncharacteristically long naps and even managed to sneak in a few high intensity workouts to combat the burgeoning waistline. I'd say it was a relaxing yet productive long weekend indeed. 

I'm bringing you this dessert recipe just in time for Valentine's Day because, trust me, nothing says love quite like this one 😊

So, who hasn’t heard about Tiramisu in this modern day and age right? A dessert made of layers of aromatic coffee-soaked ladyfingers and a rich, airy mascarpone cream, this stalwart of the classic Italian dessert menu has undeniable global appeal. 'Tira-mi-su' literally translates to 'pick me up' or 'cheer me up' and that's exactly what it does.

Today I have for you a quick, eggless and possibly even, alcohol-free Tiramisu recipe. 

Now, if you are a dessert aficionado, it may have occurred to you that traditional Italian Tiramisu contains raw egg yolks. And most recipes commonly include Marsala wine and/or KahlĂșa (coffee liqueur) to enhance the flavor of this dessert. 


The recipe I’m sharing with you omits the eggs and lists the Marsala wine and KahlĂșa as optional ingredients (those who would like to use alcohol, please go ahead) so I won’t be surprised if you are dismissive. But hear me out okay? First thing, I don’t fancy using raw eggs in any dish that I make (you know salmonella and all plus it just grosses me out). Secondly, although I tend to have KahlĂșa at home (courtesy: husband shaking up my favourite KahlĂșa Chocolate Martini over the weekends), Marsala wine is something I need to specifically source out just for Tiramisu which is cumbersome and so I just skip it. 

The main reason I have faith in this recipe is because a good friend made it, I loved it, I proceeded to recreate it and home and then reconfirmed that I love it. I’ve made this version of Tiramisu for many a dinner party but it’s only now that I’m finally sitting down to blog the recipe. In my lifetime, I have had many a tiramisu (some bad, most average and a few great) so even though I’m not Italian and I’m straying from authenticity, believe me when I say that this Tiramisu turns out good. My kids absolutely love it and even though I try to hide this coffee and liqueur containing dessert  from them, they won't rest until I've given them a few spoons. This version doesn’t set as much as a Tiramisu made with eggs and is not as rich tasting but is easier and results in a Tiramisu that has that robust coffee flavor and an light airy creamy biscuity goodness. 

I get individually packed batches of freshly ground aromatic coffee from my hometown in India. All this time I was using a Bialetti Moka Pot to brew fresh espresso in my kitchen every morning (too bad it went kaput recently). I have a new coffee pot now for the same purpose. It works just as well and that is what I will stick to using every time I make this dessert. I thin out the coffee with some cold water because I feel that too strong coffee imparts a bitterness that I don't like. Like I mentioned before, I had KahlĂșa at home and so I used it because I love the flavour it lends to the dessert. For the rest of the ingredients, I used store-bought ladyfingers and mascarpone. I used the Emborg brand of whipping cream which whips really well (just remember to keep everything cold) and I use unsweetened cocoa powder and shaved dark chocolate which just adds that delightful chocolate flavour. 


This is a simpler version of tiramisu that only has a handful of ingredients, comes together quickly, tastes delicious and is suitable for people who don't consume eggs. It serves as a great made-ahead dessert.

This Valentine's Day, stay indoors to minimize exposure to the nasty virus going around folks. Make this dessert at home for your loved ones instead! 

I dedicate this post to all those who fill my life with love and joy. I hope I do the same for you. And a special mention to my friend Ranjitha who inspired me to try it 😊

Happy Valentine's Day in advance you lovely people. May love always reign supreme 💓 
i

Sunday, February 2, 2020

Recipe of the month: Red Rice Vermicelli with Soy Vinaigrette Dressing


I know that I am long-overdue for another salad post. After giving every single excuse under the sun, I gave myself an ultimatum and voila! that finally translated into some action 😊

I was getting tired of my usual tried and tested salad combos that I make for mine and my husband's lunch-box every week. I wanted to try something with an Asian flair for a change. 

This recipe came together one fine morning as a very spur-of-the-moment development. I don't know if this dish can be classified as a "salad" but I'm going to stick to calling it that because that is what it felt like to me. 


I adapted the soy vinaigrette dressing from here but the other components were just something I threw together based on ingredient availability and personal preference so the salad doesn't follow any particular recipe. On the day I first made it, I cooked two portions of brown rice vermicelli (in this recipe I've used red rice vermicelli), I stir-fried a bunch of veggies, I washed and drained some bean sprouts and I shallow-fried some tofu. I packed everything together in our lunch-boxes and fervently hoped it would be edible. By the time, lunchtime rolled around, my stomach was growling with hunger. I quickly drizzled over the dressing, gave everything a mix and started digging in. At first bite (and then the subsequent bites), I thought it tasted really good. But then again, I was hungry so I thought maybe that was the hunger talking. I needed an unbiased opinion to validate the recipe. Now if you know anything about my husband, you will know that the guy isn't easily impressed. I value praise from him because I know that it is really worth something 😆 I didn't receive any feedback from him regarding his lunch so I assumed he either thought it was okay or didn't like it at all. When I casually asked him about it in the evening as he came to pick me up from work, he told me that he liked it "very much". Since then, I have been making it once every week (with slight tweaks each time) and we both enjoy it.


This recipe is highly customisable. You can use brown or red rice vermicelli (which in this part of the world is super inexpensive), whatever vegetables you like (preferably the ones that suit a Chinese-style of stir-fry) and add in any add-ons such as tofu, scrambled or boiled egg, beansprouts, roasted peanuts or toasted sesame seeds. Basically, whatever you fancy.


This salad makes for a yummy, light and satisfying lunch and takes about 45 mins to make from start to finish. Try it and let me know what you think 😊