Sunday, January 31, 2010

Traditional Dried Cake (higashi) 干菓子とベトナムのベインハオウ


31 January 2010 (Sun): Last year Chị M came to Singapore and brought me several packets of Vietnamese coffee from both brands, Trung Nguyên and Highlands. I like both, but my preference is tilted to the latter due to the proximity of taste to European coffees.
Along with the best produce of Vietnam, Chị M. also brought me some sweets and snack. One of them is bánh khảo. .
Although bánh khảo is not new to me, I haven't eaten it for ages. It's a moisture-less traditional cake enjoyed by the Chinese as well. Its ingredients consist of rice flour, sugar, and sometimes, in Singapore's version, sesame seeds (both black and white) may be added. In traditional Chinese engagements, it's one of the many varieties of sweets presented by the bridegroom to the bride's family. However this tradition has vanished in Singapore, though still alive in China and Vietnam. It is now sold at more traditional cake shops in Singapore such as the one found in Upper Bukit Timah, and is either eaten like a cake or offered on the altar for the gods before being enjoyed by the mortals.
In Vietnam those that are used for prayers are very tough and should not be put in the mouth. Those that Chị M. bought for me are insipid, unfortunately.

The version that I'd recommend are those made in Japan, called higashi meaning literally 'dried confectionary'. They melt in the mouth, are very elegantly fragrant, but even more pleasing to look at. Colourful and moulded in traditional Japanese designs, the paper boxes in which they are contained are deservingly collector's items. I remember using one of the boxes for a decade to keep my knick-knacks as a young teenager.
C san was the first to introduce this dried cake to me when I taught her English. The higashi she gave me came in white dices, but were contained in a box more attractive than those in the picture above.
If one thinks that this was a Chinese 'gastronomic import' in Japan, then one shouldn't forget that a great deal of effort had been put into perfecting the entire experience of enjoying it by the importers.

Sunday, January 24, 2010

Nostalgia 懐かしさ


24 January 2010(Sun): It was one of those Sundays when A. and I thought of taking a walk through the quiet Rideout Road to Margaret Drive.
The Rideout Road stretches from across the Botanic Gardens to Margaret Drive- the second oldest public housing estate of Singapore. Somewhere in between these two roads, a small patch of wood and a green field cut out the traffic flow, secluding the side of the Rideout. It is a place where one can spot the modern chateaux of Singapore, which house Singapore's billionaires. It is also on this exclusive land where one can spot the sprawling Indian Embassy on a hill. It makes a good walking trail - we hardly meet any fellow homosapien en route.
If one cuts through the bushes and houses at a certain corner of the Rideout closest to Margaret Drive, one enters the Margaret Drive estate, which is currently an isolated part of the Queenstown area. This used to be a bustling and vibrant housing estate up to the early 1990s. It had two cinemas - now converted to charismatic churches. These cinemas used to air films produced by the Shaw Company: Chinese ghost stories, Taiwanese romances mostly based on Qiong Yao (琼瑶)'s writings, and the occasional translated Japanese and Korean movies.
The food centre and the wet market were the 'musts' for residents.

At the wet market the freshest 'squirmy' seafood and meat were found; in the food centres, one of the legendary chicken rice stalls, the ice-kacang (kacang- a Malay/Indonesian word for 'nuts') - a Southeast Asian dessert of shaved ice toppped with colourful strips of jelly, corn kernels, beans, copra, with other tweaks and variations - and fried kway teow (rice noodles fried in soya sauce) established this place as a popular 'gourmet' spot. ( The ice-kacang is also a variety of chè - Vietnamese dessert).
Today the ice-kacang, the chicken rice and the fried kway teow stores are still here. Among the pioneers, there is a famous dough-stick (bánh quẩy 油条; 中華揚げパン) store offering butterfly doughs and hamchinpaeng(咸煎饼). A customer can choose from those with anko (red bean paste) - now lightly sweetened for more health conscious modern denizens- and those without. The stream of customers never ended till midnight in the past. Each piece then cost five-cents, I imagine.

This successful small business belongs to a Teochew family. A short, thin man with his refined Teochew features and fair skin ran the store with some family members. They were the first-generation migrants. This gentleman in the picture is probably his son, running the same unrenovated store of the yester years (see first picture in this entry).
A piece of the patisserie now costs about five times more-though still cheap compared to other kinds of snacks. They taste good, for even A., who abstains from fried food, never turns it away. He's probably more fascinated about this small slice of local history than the taste of the snack. Fortunately for him, the oil and chewiness are never 'off', compared to what one often finds in other parts of Southeast Asia.
I have fond memories of this district. My primary school was located on a hill top here - more than 500 metres from the food centre.

I have no idea when it ceased to function as a primary school. I recalled coming back to a 'spooky' desserted place after many years of being overseas. My happy days here and the faces and names of my teachers are still fresh in my memory: my primary three form teacher, Mrs Chiang, who liked my art pieces; Mrs Ling, the energetic pianist who taught the class all the lovely folk songs of Britain and Asia; Miss Leong, my English teacher in primary six; Mrs Chen, the classically dressed cheerful principal; and many other very kind teachers.
It is true that when you have fond memories of a place, you don't leave it behind; you will want to return to it.
This whole estate has been almost like a ghost town for many years after the demolishment of blocks of apartments. Due to its central yet peaceful location, I would think that the current state of stillness will not remain like what it is for long.

Tuesday, January 19, 2010

Da Paolo Il Giardino (Tel: 6463-9629)


21 January 2010 (Thurs): Yikes!Almost close to the end of another week already. It has sure been a busy week. Two weeks ago I went to Il Giardino again and ordered similar dishes which we ordered the first few times we were there. This restaurant is run by Da Paolo (see earlier entry on December 8, 2007). Food is prepared healthily with little trace of oil- like my home-made meals, so frequent eating there will not make me sick of it.

*Minestrone
My 'default-orders' here are: grilled vegetables, a soup, and capresse.

So what's the tab? It was slightly over a hundred Singapore dollars for two soups,two anti-pasti, with two glasses of wine (taxes and service charges included). This place is cheaper than 'Garibaldi'. It's a neighbourhood fine-dining restaurant and the neighbourhood is located in one of the few prime areas in Singapore.
Location: Cluny Court #01-05 501 Bukit Timah Road

Friday, January 15, 2010

JA and Akane (Weekend Dining) 日本人会と茜(週末のダイニング)


*Sesame tofu*
15 January 2009 (Fri):

Not having to wait for parking space, reasonable pricing, tranquility, good service, and cleanliness certainly make the Japanese Association my weekend haunt.

*Lobby of the Japanese Association*
Most of all, the seats of the restaurants and lounges are so comfortable that it's easy to read away your Sunday without getting any body aches.

*Lounge interior*
The spaciousness and natural lighting of the lounge with its tasteful fusion of modern and traditional art add to the pluses.

*Stairway*
One of the JA restaurants, Akane, also stands out as an excellent place for a weekend meal. Having dined at numerous Japanese restaurants in Singapore, I have narrowed my choices to just a few where I frequent and Akane is one of them.
With a more-than-eighty-percent Japanese clientele, the authencity of the restaurants in JA cannot fall below the mark. Price wise, I think it's good value for money at Akane.

Its chef last year was from Osaka. I appreciated his subtle execution of the four seasons:

*Taro with ground rice*
The colourful textural variation and intricate taste combinations of the occasionally rare ingredients in addition to considerations given to nutrition, quantity, and plating, among other factors place this restaurant a tier above many others.

*Baby squid*
There has also always been meticulous attention given to the creation of wabi in the room:

*Waiting point(Akane)*
It's not hard to see why I go back there.

Tuesday, January 12, 2010

A great new year! 良いお年を!


12 January 2010 (Tues): Unlike the past few years, I have made my new year resolutions for 2010. I hope I will work more diligently to fulfill them.
On the last day of 2009, I spent it meaningfully and peacefully watching Kouhaku Uta Gassen. I enjoyed it, especially the White Team, which to me had better singers and performers. I found the songs sung by some female vocalists 'bizzare'. I also like the male compere (from S.M.A.P.) much better. He has been hosting it for the past few years.
I took a few pix of some performances which I thought were good. Here are two of them:

The New Year is most enjoyable in Japan. I think this singer shares the same sentiments:

I recall going to the temple near my home in the cold for mochitsuki ('pounding the rice cake') and to sound the ancient giant bell (jo-ya-no-kane).

I have made sure I finished my kagami-mochi (grilled rice cakes go well with me) with oshiruko (sweet red bean soup) for a happy year.
At the end of 2010, I hope to congratulate myself for having spent my time fruitfully.

Saturday, January 2, 2010

Assessment

2 January 2009 (Sat):
Schools in Singapore will be implementing a different assessment method for Mandarin as a second language soon - the newspaper has informed. It's long overdue, I thought; but as the saying goes, "It's better late than never".
In my years of second language education here, I have never heard of anyone in my school being barred from entry into higher institutions of learning due to their poor second-language results. Thus I was surprised to read about Singaporeans who emigrated because their children could not cope with the second language. I was not shocked, just surprised, because different people have different experiences in school.
I was a very bilingual student, thanks to my early years of exposure to multiple languages both at home and outside home. I am also thankful to teachers in my primary and secondary school who taught me well, in addition to my interest in studying Mandarin. However in my high school (junior college) exam, I obtained a C5 in the final exam - the G.C.E. 'A' level exam. It was what I considered a 'freak' result. What was most puzzling was a few passive bilinguals had obtained straight 'A1's. I could not pursue the matter because the channels for such investigations were not made known to us. Immediately after sitting for that exam, I recalled that I was filled with confidence -as usual- of obtaining an 'A'. I picked a question that required me to complete a story. I continued the opening lines with a love story peppered with the richest descriptions of emotions, I thought. The result reflected the fact that the examiners were looking for a certain genre, but it was not made known explicitly to examinees.
I had a somewhat different experience for another important examination sat two years earlier than the 'A' level exam. It was my French 'O' Level Exam. Due to a terrible ear infection I could not hear what conversation was being exchanged in the listening comprehension section. My result was disastrous. Two decades after that, however, in a displacement exam for entry into Alliance Francaise, I could still recall the fundamentals even without any prior preparation nor had I experience using it. (I also haven't been to France). The Director half-commented and queried, 'Were you excellent in French?' - certainly with surprise and not sarcasm.
A scholar from HK has had a different experience at our secondary schools, though. When she obtained a 'B' for her Geography and another subject (probably Math) in her 'O' level examination, she paid a fee for her results to be formally investigated and finally got her grades adjusted to 'As' as her housemate revealed sometime later (How was that possible? One may question but will not be able to get the answer).
Later at a local university, a leading scholar in Linguistics "kindly" informed her students- one of whom was me -with her usual very broad smile (which was never useful for satisfactorily answer students' queries), to write good English and well-organised answers in their final exam. It is surprising why then some instructors (even Arts and Social Sciences professors) who can neither speak fluent English nor deliver coherent presentations in English - let alone writing good English responses within three hours of the examination - continue to be hired by the University as well as by the department? One of them spoke with such heavily accented English that I never understood her subject until I went to the U.K. many years later. The lectures (in fact, lectures for every subject) also never contained solid introductions to the subject concerned.
It's amazing how lightly some spokesperson for a certain university here dismissed such issues on accents when students wrote to the press forum some years ago to complain about 'foreign accents'. The answer given was the need to expose students to different kinds of accents in the global(ised) work-place. Great foresight, eh?
Sure, universities here have always tried very hard to stay relevant and keep up with changes in the world. It is perhaps for this reason that the Human Resource Management course was introduced very abruptly and made mandatory to Arts and Social Sciences students in my final year (That made my course load nine, instead of eight). Thus for students studying a new foreign language, it was a tremendous strain on their time. Moreover a three-year basic degree programme (of slightly more than twenty months) to manage such very new courses like the Politics of Japan and Japanese Management (for a major), in addition to five other more courses (for another major and minor) including acquiring a foreign language with daily tutorials, reflected an education chimera rather than a well-studied plan. Even if the quality of the instructors was the best in world - which was then very far from the case- it would be defeating the purpose of tertiary education which to me was -to develop my abilities and interests.
I feel sure that the people involved in drafting and implementing such programmes, including those so-called scholars and linguists, had never fathomed the deeper features involved in acquiring and mastering a foreign language in the real world. Most of the linguists then, in that department, only spoke and worked on their heritage languages and/or community languages. Many were from a certain developing Asian country. Among them was a so-called "trainer of teachers".
This "trainer", to me, holds a pin-hole view of mankind - thanks to his limited travel and exposure to foreign cultures and probably his being nurtured in a highly stratified closed society. Keeping his position (and pay for retirement) was perhaps his priority, rather than looking at how students' potentials can better be identified, tapped, developed and better assessed. I wonder how his background on the literacy of children so alien to the majority of kids here could also be relevant and useful for students like me? How many of these "linguists" have really worked hard to try and master a foreign language - one that is not spoken within the home and without- without ever visiting the country where it is spoken?
To continue with the subject on pushing Human Resource Management for final-year students, had the objectives been carefully studied? Did all graduates from the Arts and Social Sciences Faculty take up HR managerial positions? What could a eight- to nine-month bi-weekly or tri-weekly course do to equip students with real HR skills? Do foreign-educated academics hired in the Arts and Social Sciences Faculty here also have the HR Management knowledge that was and is considered very essential? Such knowledge is apparently absent in many academics who helm research centres.
The same scholar in Linguistics mentioned earlier would also probably tell her students, flashing her signature grin, "Don't worry about grades", as she had told me before. It's the kind of platitude you can expect from teachers. But all of us know this fact very well: Only your final grades will determine whether you can further your studies or not, or whether you get an honours or not, which further determines how much you earn in the Civil Service Sector should you desire to join it.(**)
As my Anthropology professor in the U.S. seriously articulated in class: "I will have to assess carefully or it will affect you when you want to further your studies".
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(**) So what pattern became apparent from the results of the final examination, the only one set of criteria on which students' advancement to further studies was based? Several dark horses emerged, of course, EITHER because their two majors consisted of Political Science and Japanese Politics OR, because of their lighter combination of a heavier and a lighter and more interesting subject which was Japanese Sociology.
Why did I use the word 'combination'? Because all the subject results were averaged instead of singly graded according to the student's effort and ability/talent in the subject concerned. It was a breeze for Political Science students who read Japanese Politics in Japanese Studies and Japanese Politics in their other major. One does not need to have an exceptionally high IQ to see that the playing field was very uneven. Certainly for me, my education path here was tumultuous; it was furthermore, very uninspiring.