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Food Prep

Food Prep

Paleo – It’s a “No Grainer”

Do you ever want to get back to nature? Do you dream about making fire with sticks and stalking deer with a bow and arrow? You’re in luck! In recent years, the Paleolithic diet, better known as paleo, has got foodies nixing dairy and cereal grains and replacing them with berries, nuts, veggies and other foods our Flintstonian ancestors (may have) chowed down on. But is this prehistoric meal plan as healthy as it’s cracked up to be? First, some …

Cold, Bland, Boring? Not This Raw Food

For chef Boey Yin Yin, making and eating dishes from raw food was all about gaining a healthier lifestyle. But soon, other people began to take notice. Her Instagram account grew to more than 5,000 followers, with countless reposts and queries from people wanting to learn more about raw food. Her choice of eating and preparing raw food was driven by the need to manage her eczema. Boey, 46, has suffered from itchy and irritable skin for nearly three decades, and …

Kwong Woh Hing Sauce Factory

Six grains, one healthy brew Kwong Woh Hing is a homegrown soy sauce maker that has been making the popular Chinese condiment the traditional way for over 70 years. Now they are becoming known for a new product: vinegar. With the release of Kwong Woh Hing’s Six Grain vinegar range, it became the first vinegar producer in Singapore. Why vinegar? Of course, it’s commonly used in cooking and food preparation to balance out fatty textures and flavours and is popular …

Does Burnt Food Really Cause Cancer?

Who doesn’t love a good grilled asparagus, blackened tilapia or seared chicken? But not too seared – after all, burnt food gives you cancer, right? Well, not exactly. The idea that burnt food contains toxic, cancer-causing carcinogens has been floating around for about 20 years, fuelled time and again by headline-hungry news coverage that sometimes seems to misunderstand the research. Let’s start with the science. There are three chemicals that have raised nutritional eyebrows when it comes to cooked food …

Making Your First Sourdough Loaf, Part Two

In the second of our two-part series, Love Wholesome’s resident recipe tester Jo-ann Huang tells you how to turn a yeast starter into a delicious loaf of sourdough. In our last post, we established beyond a reasonable doubt that sourdough is the king of bread. Wild yeast; a complex, tangy taste; a golden-to-dark-brown crust – what more could you want? Well, for starters, maybe a cheaper option than buying sourdough at an artisanal bakery. So here we are, a handy …

Making Your First Sourdough Loaf, Part One

In this two-part series, Love Wholesome’s resident recipe tester Jo-ann Huang walks you through making a yeast starter for a delicious sourdough loaf. Sourdough bread is probably the ultimate form of bread making. First of all, it uses wild yeast, which takes at least a week to make. And then there is its trademark chewy, golden-brown-to-dark-brown crust, as well as its soft, open crumb. Anyone who tries real sourdough is likely to swear off the store-bought stuff for good. With …