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ingredients

ingredients

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 …

Hidden Sugars: What You Need to Know

A granola bar contains nearly as much sugar as a can of coke: welcome to the world of hidden sugars. It’s fair to say that Singaporeans enjoy eating more than just about anything else. But with one in nine people suffering from Type 2 diabetes, it’s clear that our love affair with food is not always healthy. But diabetes is entirely preventable through a good diet and exercise. There’s no reason we can’t have our chilli crab and eat it …

Food Forest Farm: Permaculture in Commercial Farming

For Khoo Peng Keat, the name “Food Forest Farm” is a reminder that the farm should function like a forest. It also reflects Khoo and Food Forest Farm co-founder Billie Tan’s backgrounds in permaculture and interest in sustainable living. Permaculture is when “every little thing, every plant works together and is productive,” says Khoo. The combination of two words, “permanent” and “agriculture”, the practice was sought as a solution to the unsustainability of conventional annual agriculture. A design based on …

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Cooking with White Radish

The white radish is commonly mistaken for a paler cousin of the carrot, but they are not even from the same family – the white radish belongs to the cabbage family or Brassicaceae and is related to kale, broccoli and cauliflower. And you can taste the difference: the white radish – also known as the daikon – has a pungent and pepperish, sometimes even sour, flavour. Popularly used in Southeast Asian and East Asian dishes, the white radish is packed with …