1. Theme: Singapore’s and Myanmar’s Heritage Done By: Glenn Ang Boon Hwee(28) Fabian Ho Kai Bin(27) 2E8 Submission Date:06/03/2009 Submit To: Ms Siti Subject: Home Economics Semester 1 and 2,2009 Ho Jun Yi(29) Ashely Anil Saran(25)

3. Work Plan

5. Task-Analysis

6. Dishes Malay chinese Myanmar Indian Nasi Lemak Nasi Goreng Mee Rebus Goreng pisang Soto Ayam Roti Prata Malay Rojak Mee Goreng Mee Siam Nasi Bryani Bee-hoon Goreng Satay Qway-Teow Goreng Mee Soto Roti John Ayam Nasi Soup Tulang Bo-Bo Cha-Cha Kueh lapis Oneh-Oneh Char Qway-Teow Wanton Mee Hokkien Mee Yong-Tao-Foo Soup Chicken rice Bah-Kut Teh Fried Nian-Gao Carrot Cake Steam Fish steamboat Duck Rice Pork Chop Roasted Pig Siew-Mai Har-Gao Chee-Chong Fan Qwey-Teow Soup Shark-Fin’s Soup Instant Noodle With Abalone Fried Hor-Fun Indian Curry Toseh Chapati Indian Rojak Roti Prata Mutu Curry Wadik Kambing soup Moun Hin Ga Fried Myanmar Tofu Oun Nau Khau Hswe

8. Introduction We will be doing a fusion meal, which consist of key ingredients from each ethnic group found in singapore and our adopted country for the Asian Youth games, Myanmar. Before doing the fusion meal, we will be doing a booklet for guidelines for our easy reference. The booklet contains a few topics, which help us in our decision of what meal we will make. Pictures of the fusion dish will also be taken. It has a few requirements, such as healthiness, appeal and taste. The meal will be made using healthy method, so the recipe must be modified to make it healthier.

9. Question Technique

10. 1)What are the key ingredients commonly used by the Chinese ? Answer: Chicken Stock, Vegetables (E.g.: Parsley, Spinach), Dark Soy Sauce, Pepper Seeds, Soy Sauce.(Recipes and Wikipedia) 2)What are the key ingredients commonly used by the Indians? Answer: Curry Powder, Curry Leaves, Chili Powder, Chopped Onions, Ghee(Wikipedia) 3)What are the key ingredients commonly used by the Myanmars? Answer: Chopped Onions, Chopped Garlic, Curry Powder, Chili Powder, Mixed sauce (Dark & Light Soy Sauce) (Wikipedia) 4)What are the key ingredients commonly used by the Malays? Answer: Coconut Milk, Shrimp paste, Chili, Curry(Wikipedia) 5) What is the definition of healthy? Answer: Healthy for me is categorized by 3 requirements; 1. Body's Health 2. Mind's Health 3. Spiritual's Health Body Health: A.K.A the physical health. Means, physically you r good. no injuries, no fever, etc, etc. Mind's Health: its about IQ, knowledge, intelligence. Spiritual Health: this is more about EQ. emotional, feelings.

11. 6)What is the definition of fusion dish Answer: A fusion dish is something that is created using traditional ingredients from different culture 7)How to make a dish healthy? Put less oil, less salt, less sugar etc and put more vegetables.(Home Econs Textbook) 8)What are the healthier cooking methods we used. Answer: Grilling, Steaming, Stir-Frying(Home Econs Secondary 1 textbook) 9)What spices are not commonly used? Answer: Saffron, Pure fennel pollen, Tasmanian Pepper Berries 10)What is AYG about? Answer: The plan for the Youth Games was part of Singapore’s bid to stage the 2010 Summer Youth Olympics (YOG). The purpose is to allow youths to use the chance to benchmark their performances against youth teams from Asian nations. 11)What age group does our fusion dish cater more towards? Answer: The adults(our member) 12) Is there possible of spices of one etonic group overlap another? Answer: Yes(our member) 13) Does the modification make the recipe healthy? Answer:Yes(our member) 14) Is ginger most commonly use spices among all spices? Answer:Yes(our member) 15)Is Hainanese chicken rice same as chicken rice? Answer:No(Our member)

12. Keywords Definition

14. It is a meal where all the components are part of a dish. For example, a pasta with vegetables and chicken gets everything together without requiring you to prepare three separate dishes. One dish meal can be prepared on a dish, pot or pan,etc. 2) One Dish Meal Definition And Information Of Key Words Key Words

15. The dish must be appealing to attract people to eat it. Appealing is evoking or attracting interest and desire. Appetising food make food taste nice, looks good and smells great. It is good to have a variety of colours, shapes, flavours and textures. Using a range of ingredients and cooking methods will make the food more appealing. 3) Appealing Definition And Information Of Key Words Key Words

16. Being healthy means to be feel good all the time. We can keep fit by exercise more. We must be kind and good to our body by considering what food we eat and only eat fried food sometimes. We must eat healthy food using healthy cooking methods, especially fruits and vegetables. In this way we will achieve energy balance. To make a healthy meal, the cooking method must be healthy and the ingredients must be modified to be healthy and the serving size must be appropriate. 4) Healthy Definition And Information Of Key Words Key Words

17. Singapore Heritage include the Chinese, Malay and Indian. The heritage consists of places that the memories of each ethnic group. It also have places which are popular and holds memories of people of the past and the process to a better future, such as the National Museum Of Singapore. The heritage also consists of arts and music, such as the Singapore Art Museum and the Esplanade. 5) Singapore’s Heritage Definition And Information Of Key Words Key Words

18. Pictures

19. Research and information gathering

20. Nasi Lemak Nasi Goreng Mee Rebus Goreng pisang Soto Ayam Roti Prata Rojak Mee Goreng Mee Siam Nasi Bryani Bee-hoon Goreng Satay Kway-Teow Goreng Mee Soto Roti John Nasi Ayam Soup Tulang Kueh lapis Oneh-Oneh Bo-Bo Cha-Cha Malay Cusines

21. Char kway-Teow Wanton Mee Hokkien Mee Yong-Tao-Foo Soup Chicken rice Bah-Kut Teh Fried Nian-Gao Carrot Cake Steam Fish steamboat Duck Rice Pork Chop Roasted Pig Siew-Mai Har-Gao Chee-Chong Fan kway-Teow Soup Shark-Fin’s Soup Instant Noodle With Abalone Fried Hor-Fun Chinese Cusines

22. Indian Cusines Aloo Tikki Bengali Red Dal Curry Chana Masala Chapati Curry Chicken Dal Kofta Curry Gulab Jamun Indian Chickpeas Indian Lamb With Spinach Indian Curry Kambing soup Indian Rojak Roti Prata Masalah Chicken Navratan Korma Samosas Tandoori Chicken Toseh Vathal Kozhambu Sag Paneer

23. Moun Hin Ga Fried Myanmar Tofu Duck curry Kyarsan Chet Ah Kyaw Laphet Myanmar cusines Danbauk or biryani Butter Rice Akyaw wrapped-banana Laphet Salad Shwe Kyi Htamane Chicken curry Pumpkin Soup Shan soaked noodle Noodle with corn starch prawn-curry Shan fish tomato Kyauk Kyaw

24. Malay Key Ingredients Cloves Cardamom Fresh green chilies anise seed fenugreek cumin Staranise Cinnamon (cassia) Sup bunjut

25. Star Anise Its unique shape attracted me to make this spice the special icon on my web site. The spice is the almost ripe, dried, star-shaped multiple fruit of the tree Illicium verum, which is a member of the magnolia family (Magnoliaceae). The small, red-brown, star-shaped fruits contain 6-8 unevenly sized, boat-shaped individual fruits 12-17 mm in length, each containing a glossy brown, egg-shaped seed. The fruits contain the same essential oil as aniseeds. The tree is also called the "Indian Almond". The tree can grow up to 25 feet (8 metres). It is an evergreen that will grow out of seeds and cultivated that way. CINNAMON Cinnamon comes from the bark of the cinnamon trees. In Malay spices vocabulary, it is called "kayu manis" literally meaning sweet wood. The cinnamon that we normally see at grocery stores and that we use daily usually comes from cassia tree. This is much cheaper than the true cinnamon which originates from Sri Lanka (Ceylon). The flavor of true cinnamon is more subtle and delicate compared to the stronger, spicier cassia. The light, intricate flavor of Ceylon cinnamon makes it the cinnamon of choice for dishes which do not have a lot of conflicting flavors competing. It will star in such dishes as custard, cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or mixed into whipped cream.

26. CARDAMOM Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western gnats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. Cardamom pods are generally green but are also available in bleached white pod form. They are dried in the sun or bleached with sulphur fumes. In Malaysia, the bleached version is more common and I was a bit surprised to see the green variety when I was living in England. Malay cooks use the pods whole instead of powder form. Cloves Cloves are the dried, unopened, nail-shaped flower buds of the evergreen Syzygium aromaticum. They are reddish-brown in color and have a strong, aromatic flavor and aroma. Cloves are an important ingredient in the spice blends of Sri Lanka and North India. They are used in garam masala, briyanis, and pickles. Clove is a key flavor contributor to ketchup and Worchestershire sauce seasoning blends. Chinese and German seasonings also depend on cloves to flavor meats and cookies.

27. Chinese key ingredients Light Soy Sauce Dark Soy Sauce Sesame Oil Bok Choy Chinese cabbage Choy Sum Chinese Broccoli Corn Five Spice Powder Ginger Oyster Sauce Potato Starch Pak Choy Rice Wine Spring Onion

46. Indian Key Ingredient Carom (ajowain) Black Cardamom (kala eliachi) Black Peppercorns (kali mirchi) Black Salt (kala namak) Cloves (lavang or laung ) Coconuts Cumin Seeds Dried Mango (amchoor) Fennels Seeds (sounf) Fenugreek (methi)

47. Indian Key Ingredient Green Cardamom Pods (eliachi) Lime Juice Mace (Javitri) Mustard Seeds Mint Leaves Nigella Seeds (kalonji) Nutmeg Poppy Seeds (khus khus) Sugarcane Juice Sesame Seeds (til)

48. condiment. The fresh young leaves of this herb is used to flavour and garnish soups,salads and meat dishes. This fragrant spice is used for sauces and as a CORRIANDER SEEDS Has a strong flavour akin to caraway. This spice is essential for curries and curry powder. Roasted and ensconced in sugar syrup, can be ideal after a heavy meal. LARGE AND SMALL CUMIN This spice is a preparation made out of dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant Ferula foetida (Umbelliferae). Also known as Devil's dung, Indian asafoetida comes in three forms: 'tears', 'mass' and 'paste', according to quality. It is available as light brown resin or more traditionally as powder. Its aroma is unmistakable in most South Indian dishes. Asafoetida

49. This hot spice was probably one of the reasons why the medieval Europeans established a trade link to India. Even a simple dish like an omelette requires pepper. Rightly called as the King of Spices, pepper is available in different shades,depending upon the pungency. Black pepper (the strongest in flavour) is considered as a stimulant,carminative, aphrodisiac, diuretic and digestive in the traditional Indian medicine. Pepper, as "Milagu tanner" - Pepper water (or "Milagu rasam") is the final part of a South Indian meals, greatly assisting the digestion. They are also useful for asthma, fever, cough, dysentery, dyspepsia and flatulence. In powdered form (as a poultice) Pepper is useful for arthritis. PEPPER Fresh Ginger is extremely important in oriental food. It is used to flavour the cooking oil before you toss everything else for stir-frying. It is considered as a restorative, stimulant and a strong flavouring agent. Ginger is reputed to cure ulcers when chewed in small doses. It amply enhances your appetite when blended with other spices. In villages, people make candies out of dried ginger for its various medicinal properties. GINGER

50. This hardy bulbous annual has acclaimed medicinal value from the ancient times. It lowers bad cholesterol and enhances blood circulation amongst other things. In food, it adds its strong flavour. In combination with Onions, Garlic is indispensable in soups, meat dishes,stews and marinade GARLIC GREEN AND RED CHILLIS An indispensable culinary spice, it comes in various shapes and colours and called variously as red chillies, Green chillies, capsicum, bell pepper, sweet pepper, red pepper, cayenne pepper and paprika. It forms the major ingredient in Asian masala. Consumption of chillies is high in India as it is used universally in Indian kitchens. In fact, India produces 800,000 tonnes of dry chillies alone annually. Red chillies derive their deep rich red colour from the pigment capsanthin. The "hot" pungency is associated with Capsaicin. The bell pepper or Capsicum is hardly pungent and mainly adds texture and green colour to Uppumas and noodles. Eastern meat dishes will be nothing without a dash of ground chillies. Discard the seeds if you prefer it milder when you add green chilies in some of the recipes listed.

51. This rhizomatous herb with strongly aromatic seeds inside capsular fruits is the most exotic of the spices. Largely grown in the western ghats of Karalla and Tamilnadu, it is widely used in Asian and middle east food preparation, medicines and even in beverages. A concoction made of cardamom and coffee (called as Gahwa in the middle east) is popular amongst some in India. Cardamom is aromatic, stimulating, slightly astringent and refreshing. In ancient lore, powdered cardamom is used as an aphrodisiac. CARDAMMOM SAFFRON This is the most expensive spice as it requires about 100,000 blooms, laboriously handpicked to process one kilo of saffron. It is the slender, dried, reddish-brown, flattened stigma of a small crocus of the iris family. In Indian medicine, saffron (nicknamed as the Golden spice) is used to "invoke" fairer children, if fed early in pregnancy. Its characteristic aroma and a 'biting' taste is often used in Biryanis.

52. Myanmar Key Ingredient Curry Leaf (pjin do thein) Coriander (nan nan bin) Cinnamon (thi’ gja bo) Chilli Carawaycarum ( casul) Galangal ba de go) Garlic Ginger Pepper Ocimum (pin zein) Turmeric Tamarind

53. Myanmar lies in a zone of the world historically famous for the spices and seasoning which add so much zest and flavour to the food. Other countries may use these fragrant and aromatic leaves, roots and barks as condiments, but here, in their place of origin they are used tactically for their medicinal properties. In fact, science is now recognizing spices are bactericidal, they kill bacteria which may infect the food. They also keep bacteria from infecting the food. Myanmar people have been aware of this from historical times, and of other medicinal properties, so that a whole pharmacopoeia has been collected. There is a Myanmar saying: "food is medicine, medicine is food." Here are some spices commonly used in Myanmar dishes. Myanmar Spices and Seasonings

54. Ocimum (pin zein) Ocimum. (pin zein:) The leaves are expectorant and carminative alpinia conchgera (ba de: go:). Essential to the broth in mohinga of the Rakhine nationals. The rhizome is aromatic, tonic, carminative. Galangal ba de go) Turmeric Adds colour and flavour to dishes. The rhizome is a household remedy used both internally and externally. Internally it is used as an anthelonintic.

55. Tamarind The pulp of tamarind pods is dried and used to add a fruity sourness to many dishes. Tender leaves and flowers are used for soups and salads. Tamarind is cooling and antibilious An indispensable culinary spice, it comes in various shapes and colours and called variously as red chillies, Green chilies, capsicum, bell pepper, sweet pepper, red pepper, cayenne pepper and paprika. It forms the major ingredient in Asian masala. Consumption of chillies is high in India as it is used universally in Indian kitchens. In fact, India produces 800,000 tonnes of dry chillies alone annually. Red chillies derive their deep rich red colour from the pigment capsanthin. The "hot" pungency is associated with Capsaicin. The bell pepper or Capsicum is hardly pungent and mainly adds texture and green colour to Uppumas and noodles. Eastern meat dishes will be nothing without a dash of ground chillies. Discard the seeds if you prefer it milder when you add green chilies in some of the recipes listed. Chilli This hot spice was probably one of the reasons why the medieval Europeans established a trade link to India. Even a simple dish like an omelette requires pepper. Rightly called as the King of Spices, pepper is available in different shades,depending upon the pungency. Black pepper (the strongest in flavour) is considered as a stimulant,carminative, aphrodisiac, diuretic and digestive in the traditional Indian medicine. Pepper, as "Milagu tanner" - Pepper water (or "Milagu rasam") is the final part of a South Indian meals, greatly assisting the digestion. They are also useful for asthma, fever, cough, dysentery, dyspepsia and flatulence. In powdered form (as a poultice) Pepper is useful for arthritis. Pepper

57. This hardy bulbous annual has acclaimed medicinal value from the ancient times. It lowers bad cholesterol and enhances blood circulation amongst other things. In food, it adds its strong flavour. In combination with Onions, Garlic is indispensable in soups, meat dishes,stews and marinade Garlic Coriander ( Coriandrum sativum ) is an annual herb in the family Apiaceae . It is also known as cilantro, particularly in the Americas . Coriander is native to southwestern Asia west to north Africa . It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels , white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern , Mediterranean , Indian , South Asian , Mexican , Latin American , Chinese , African and Southeast Asian cuisine. Coriander (nan nan bin) ( thi?gja bo:) It is the bark of young shoots of cinnamon cassia and is used to flavour meat dishes and pea rice. It is tonic, carminative, astringent and antispasmodic. It is given in the form of a powder for flatulence Cinnamon (thi’ gja bo)

59. Recipe Collation and Nutrition Facts

68. Recipe 1: Kerabu Chicken Nutritional Facts . Recipe 2: Acar Kunyit Ikan Belanak Nutritional Facts 29% Protein 14.6g Sugars 58.3g 40% Dietary Fiber 10.2g 34% Total Carbohydrate 103.0g 72% Potassium 2528mg 62% Sodium 1491mg 0% Cholesterol 0mg Trans Fat 0.0g Polyunsaturated Fat 7.0g Monounsaturated Fat 5.5g 11% Saturated Fat 2.3g 24% Total Fat 16.2g %DV Amount Per Serving (26%) Calories from Fat 145 Calories 557 1% Protein 0.9g Sugars 21.6g 7% Dietary Fiber 1.9g 8% Total Carbohydrate 26.2g 5% Potassium 180mg 12% Sodium 306mg 0% Cholesterol 0mg Trans Fat 0.0g Polyunsaturated Fat 2.6g Monounsaturated Fat 2.9g 5% Saturated Fat 1.0g 10% Total Fat 7.0g %DV Amount Per Serving (38%) Calories from Fat 63 Calories 162

72. Decision-Making

73. Dishes Healthy Hokkien mee One-Dished Meal Appealing Myanmar Spices Malay Spices Chinese Spices Indian Spices Selected Acar Kunyit Ikan Belanak Kerabu Chicken Nga Baung Doke Hainanese Chicken Rice Kyazangi Kaukswe Indian Chicken Curry Butter Chicken

74. Justification We chose to cook Chicken Rice . We chose it because we are all familiar with the process of cooking and the taste of it. We also think that we could make lots of modification towards it by making it healthier and include spices from each ethnic group. It is also easier and also healthier in the method of cooking.We also make it more appealing and healthier by adding fruits and vegetable.

77. Production-Planning

80. Execution

81. Practical Session

82. Evaluation

83. Group Reflection When We finish the project, We Knew that we have done Quite a great job in the Booklet and in the temwork as compared to the modification of recipe and the one-dished meal we cooked in the practical session.We had Decided to cook chicken rice which were not so sucessful as the outcome was not so good.The process was quite easy at doing the booklet.All We need is just computer except for the practical session Done By: Ashley Anil Saran, Fabian Ho Kai Bin, Glenn Ang Boon Hwee and Ho Jun Yi Register Number: 25, 27, 28, 29 Class: 2E8’09

84. Reflection From this home economics project, I have learnt a lot about the different types of recipes that each ethnic group has. I also learnt about all the different types of spices that belong to each ethnic group. I think this project is unique as it taught how to make modifications to recipes so as to make the one dish meal a healthier and more appealing dish to eat. AS 1 of my tasks were to create a work plan for the entire group I learnt more on managing our time and creating a reasonable deadline for the tasks that we were required to complete. I especially found the execution of the project enjoyable as we could create our very own recipe. We could also cook and taste our food too. Our group made the local dish hainanese chicken rice, which we infused with spices from the 4 different ethnic groups including the Myanmarnese. In the end, the dish had very different flavour from the usual chicken rice. I think that our team was very well prepared and did not have problem with the time as Fabian typed out a plan to direct us on what we should do systematically. Glenn and Jun Yi were also very good at helping to chop up the ingredients and keep the place tidy. Overall, I think this project has taught me a lot about the spices of the different ethnic groups. This project is also more fun then merely studying from the textbook and I hope that these types will be carried out more in the future. Done By: Ashley Anil Saran Register Number: 25 Class: 2E8’09

85. Reflection When I finish the project, I learnt how to do a project in a better team spirit.The team overall has done a excellent job in doing the booklet.I could see that the team is trying their best effort in doing the booklet and hoping to get the best outcome they can get.Although the teamwork and booklet was quite well done, but any Piece of work would still have mistake.Our mistake is that we did not done quite a great job in modifying the recipe which in turn results the food that we cook in practical session did not meet our expectation.The chicken was rather tough and the rice was tough and sticky. The chicken Rice will be better if we were given a second try as we only get 12 marks for the food.Although that had happened,our group were not demoralised and decided to do a better job in the booklet. Done By: Fabian Ho Kai Bin Register Number: 27 Class: 2E8’09

86. Reflection When I finish the project, I learnt how to cook a one dish fusion meal. I also learnt about the key ingredients for each ethnic group. Most importantly, I learnt how to find recipes and choose one out of many, considering its factors such as healthy, appealing, one-dish meal. When the recipe was chosen, I learnt to make the recipe more healthy by modifying the recipe for example, cut down on the oil usage. I also learnt how to do production planning, who would be doing the cutting, chopping. In overall, I learnt about group cooperation, team spirit and team work, to do the project at its best. Done By: Glenn Ang Boon Hwee Register Number: 28 Class: 2E8’09

87. Evaluation The whole practical session was pretty successful. All of the team members did what they were suppose to do. We prepared Chicken Rice which was modified to include the key ingredients for each ethnic groups (The Chinese, Malays, Indians and the Myanmarnize). The whole session was well-planned and only a few errors were made. The cleanliness of the floor and work-table was commendable as it was clean throughout the whole session. We managed to complete the product within the time limit which was given. Although the final product was not as expected, we did our best and was proud to present it. The chicken was too tough and the rice was too soft. Overall, I have to commend on the overall performance , the team effort and the teamwork we displayed for the session. Written By: Ho Jun Yi(29) Class: 2E8’09

88. Acknowledge

89. -Name of map/Book or the URL of the idea that have copied from Title of article/book www.yahoo.com.sg Pictures of the dishes www.wikipedia.com Spices Information http://www.uni-graz.at/~katzer/engl/Caru_car.html Caraway ( Carum carvi L.) Curry leaves ( Murraya koenigii Spreng.) http://www.uni-graz.at/~katzer/engl/Murr_koe.html http://www.myanmars.net/myanmar-food/spices_seasoning.htm Myanmar Spices and Seasonings http://www.lonelyplanet.com/myanmar-burma http://www.recipezaar.com/ Nutrition Facts

90. The End Thanks For Reading The Booklet

91. Thank You