Inverse Issue 1

Food
Editor’s Note
We’re almost there. That one
week we look forward to in
every semester, of leisurely
waking up in the mid-morning
and watching cartoons (is it
just me?) and not constantly
rushing off to class. If you
haven’t made any travel
plans, why not check out our
guide to Budget Friendly
Destinations? Or start thinking
about your dream summer
vacation plans of watching
your favourite bands overseas
in 4 Best Travel Destinations
for a Music Festival. If you’re
staying in Singapore and
headed elsewhere besides
your notes, the Mosaic Music
Festival kicks off on the 8th of
March. Call up your girlfriends
and do a spot of shopping or
check out the online retailers
we recommend in Blogshops
Special. If all else fails, I have
friends who luxuriate in their
beds for that one week, either
gaming or online stalking
(NTU Confessions is my guilty
pleasure). The rainy season
makes school all the more
dreary but hang in there till
then.
Nafeesa.
CHIEF EDITOR
Nafeesa Saini
LAYOUT DIRECTOR
Adeline Kosim
SUB & FEATURES EDITOR
Kenneth Wee
MUSIC EDITOR
Valerie Pay
FASHION EDITOR
Justina Lim
MOVIES EDITOR
Valerie Pay
FOOD & TRAVEL EDITOR
Nicolette - Clare Ong
WRITERS
Nurelfarina Roszaini
Victoria Chanel Lee
Georgia Ho
Eunice Lim
Elizabeth Liew
Ong Sher Li
Jayne Yu
Natasha Wijeewera
COVER PHOTO
Image 1109433- Guitargoa, stock.
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February 2013| issue #05
, a traditional favourite
PHOTO| avlxyz, Flickr Commons
Ingredients:
1 pack, about 450 grams, glutinous rice
flour
1 pack, about 450 grams, cane sugar bars
(granulated cane sugar is fine too)
1 can, about 400 mL, coconut milk
3/4 cup of water, and more for steaming
1 pinch of salt
Vegetable oil for greasing
1-2 eggs (optional)
Crab Stick/Luncheon Meat Chips
Adapted from http://www.noobcook.
com/crispy-crab-sticks/
Instead of just having crabsticks during
steamboat, try making your own crabstick
chips or keropok! You can even substitute
the crabsticks in the recipe with luncheon
meat. So sinful, but so good.
Ingredients
500g imitation crabsticks OR 1 tin of
luncheon meat*
200ml cooking oil (for deep frying)
Instructions
1. Gently peel and unroll the crabsticks,
and separate them to roughly 1cm in
width pieces.
2. Arrange these 1cm pieces on a wide
tray and allow them to air dry for at least
2 hours, until they are dried and slightly
curled.
3. Heat up the oil in a wok or deep fryer.
Once the oil is hot enough (the crabstick
will sizzle and float upwards), deep fry
the crabsticks until they are golden
brown
4. Let the excess oil drain by placing them
on paper towels. Store it in an airtight
container when completely cooled. Or,
enjoy them while they’re piping ht!.
*For the luncheon meat chips, just slice
them into thin pieces and follow steps
2-4.
Directions:
1. Dissolve the sugar into the 3/4 cup of water, over medium heat.
2. Allow the syrup to cool completely (or else, the cake will turn out lumpy)
3. Whisk to combine the glutinous rice flour, coconut milk and the syrup, making sure
there are no lumps. Add a pinch of salt and stir gently.
4. Pour the batter into an greased, heat-proof container.
5. Allow the mixture to steam in the container for an hour over medium heat
6. Allow it to cool completely.
7. Slice into 1/3 inch slices.
8. Pan sear over medium heat until it turns golden brown.
9. Dip the slices into a beaten egg, then pan sear it again.
10. Enjoy!
CNY Goodies, with a twist!
Mars Bars Cornflake Cookies
Adapted from http://www.foodnetwork.
com/recipes/nigella-lawson/chocolatecaramel-crispy-cakes-recipe/index.html
If you think cornflake cookies are
addictive, wait till you try these. They’re
incredibly easy to make too!
Ingredients (Makes about 40)
55g Mars Bars
55g unsalted butter, softened at room
temperature
70g cornflakes
Cupcake liners & tray
Directions:
1. Break the chocolate into small pieces
and melt them in a saucepan together
with the butter, over a low heat, stirring
frequently.
2. When everything has melted and the
mixture is smooth and thick, mix in to
cornflakes. Make sure each cornflake is
well coated with the Mars Bars mixture
3. Fill the cupcake liners with the Mars
Bars coated cornflakes and refrigerate
for at least an hour.
4. Enjoy, they’ll be gone in a jiffy!
Bak Kwa Cookies
? Natasha Wijeweera
Source: The writer’s grandmother’s recipe
EEvery year, during Chinese New Year, I always look forward to savouring the
粘粘 (pronounced “nian gao”), a sweet Nonya delicacy. I fondly remember my
grandmother making these caramel-coated pudding cakes symbolic for good luck.
“Nian Gao” translates to “higher year” and each coming year is hoped to be better
than the year before. When I was a kid, my mother would offer me these cakes
wishing for me to grow taller as the year passed. But now that it is impossible for me
to grow any taller (depressingly so), I wish for a higher GPA score! Here’s an original
recipe for all who are interested in this sweet pudding cake. Do try it even if you are
not Chinese, it is sure to leave your taste buds
? Nicolette-Clare Ong
unar New Year has passed but who says we can’t still indulge in these irresistible
L festive goodies anymore? Check out these quirky yet easy recipes that put a spin to
the traditional CNY fare:
Adapted from http://www.anncoojournal.
com/2012/02/bak-kwa-cookies.html
Try this popular CNY snack in the form
of a cookie. Warning: one is simply not
enough.
Ingredients (Makes approx. 100)
250g butter, softened at room temperature
70g icing sugar
1 egg + 1 teaspoon Vanilla extract
400g plain flour
130g bak kwa, diced into mini pieces
Directions:
1. Cream butter and sugar till light and
fluffy.
2. Add the egg and vanilla extract and
beat till well incorporated.
3. Add the flour and bak kwa, and mix
thoroughly.
4. Put the dough in a plastic bag and roll
it out evenly. Let it rest in the refrigerator
for at least 30 minutes until firm.
5. Roll the dough into small 5g balls and
place them on a baking tray, spreading
them out evenly.
6. Bake at 180C for 16-18mins, or until
slightly brown.