1. Students will learn about singapore food culture and explore on our rich food heritage.

2. Students will use food as inspiration to create art.

3. Students will learn photography and drawing and painting skills.

Here's a more detailed breakdown:

• Definition:

  Food culture is the way a society or group of people approaches food, including how it's grown, produced, prepared, eaten, and celebrated. 

• Elements:

  It encompasses a wide range of aspects, including: 

  • Culinary traditions: Specific cooking styles, recipes, and dishes that are characteristic of a culture or region. 

  • Food rituals and customs: Specific ways of eating, serving food, or celebrating food-related events. 

  • Belief systems and values: How food is viewed in terms of its nutritional value, symbolism, and social status. 

  • Lifestyle and habits: The frequency and types of meals people eat, and the social settings in which they eat. 

  • Traditions and customs: Specific ways of preparing, serving, and eating food that are passed down through generations. 

• Examples: 

  • Ukrainian Borscht, a soup that is a symbol of Ukrainian culture. 

  • Baguette bread culture in France. 

  • Al-Mansaf in Jordan, a traditional dish of lamb cooked in yogurt sauce. 

  • Tea culture in China, with its elaborate rituals and ceremonies. 

  • Ceviche, a Peruvian dish of raw fish marinated in lime juice. 

• Importance:

  Food culture plays a crucial role in shaping social interactions, reinforcing cultural identity, and transmitting knowledge and values across generations. 

1. What is your race, religion or culture? Example: Malay, Chinese, Indian, Others

2. Growing up, what dishes are you or your family are familiar with? Example: Nyonya laksa, Nasi Lemak, Indian rojak etc.

3. Post ONE famous dish related to your culture. Do an internet search of a recipe for the dish. post the dish and the recipe here below.

Familiar dishes:prawn mee,fried rice,chilli crab

Recipe

Crab Ingredients

• 900 grams live crabs

• 2 cups of fresh coriander with stalks and leaves separated (keep the stalks) – chop both finely

• 5 spring onions (chop the bulb finely and slice the leaves thinly and keep these separate)

• About 2 inches of a piece of ginger, which should be chopped finely

• 2 garlic cloves that also need to be chopped finely

• 2 Tablespoons of peanut oil

• 1 large red chilli that must be de-seeded, chopped finely with a little kept aside to be served separately

• 1 teaspoon of corn starch diluted in 120 ml of water

How to prepare your crab

Remove the crab’s legs and pincers by twisting these in a rapid motion to reveal the soft sweet flesh inside. To remove the main shell of the crab, turn it top side up and place your thumbs at the centre of its underside.

Apply pressure to crack the shell open and then remove the crab’s gills before getting to the white meat. Separate the white and brown meat into bowls and then do the same with the legs and pincers.

Next, you will want to prepare a bowl with chilled water. Add your coriander leaves and the thinly spliced green onions to this cold water. The icy water will cause the green onion slices to curl.

Set your crab and coriander mixture aside and begin preparing your chilli sauce

Get your chilli sauce ingredients ready

You will need these ingredients for your chilli sauce.

• 1 sliced spring onion

• 2 cloves of garlic

• 4 small red chilli peppers

• 1 inner stalk of lemongrass roughly chopped

• 1.5 tablespoons of red wine vinegar

• 2 tablespoons of caramel sugar

• 2 tablespoon of tomato paste

• 1 teaspoon of shrimp paste

• 1 tablespoon of chilli sauce

• 2 tablespoons of soy sauce

Take your coriander stalks that you prepared for your crab mixture and place these in a blender. Add your finely sliced spring onion and 2 garlic cloves to a blender. Blend briefly so that a rough mixture is maintained. Then add 4 small red chilli to this mixture (do remember to remove the seeds).

Place your frying pan on the stove over a medium heat, and add a tablespoon of oil to heat up. Once warm, place your blended chilli mix in the pan and leave to simmer for approximately 9 minutes, or until the mixture has become soft.

While your chilli mixture is cooking, prepare your wok or a larger frying pan on another stove plate. Place 1 tablespoon of oil into the pan, and also turn the heat up to a medium level. Once warmed up sufficiently, add the finely chopped spring onions from your crab mixture ingredients to the pan. Then place your garlic and chilly in the pan and cook this mixture for up to 10 minutes.

It is now time to add your crab meat to the wok mixture. Mix up thoroughly and then include your chilli mixture from the small fry pan. Stir well, and pour in your corn starch mixture to thicken your sauce. Simmer for another 8 minutes while stirring intermittently to bring out all the delicious flavours.

2: Prata, Naan, Mee Rebus, Mee Soto, Nasi Briyani

https://rasamalaysia.com/recipe-chicken-satay/

Satay is a beloved street food across Southeast Asia, in countries such as Singapore, Malaysia and Thailand. It is marinated meat skewers (meat can be chicken, beef or lamb) grilled over an open flame and usually served with a peanut dipping sauce.

The dishes : fried rice , chicken rice ,Yangchun noddles and hot dry noddles

2: This are the dishes I know while growing up. Mee goreng, nasi lemak, satay.

Growing up, I am familiar with dishes such as chicken rice and fried rice.

The dish I picked is the soup dumplings also known as Xiao Long Bao.

Recipe:https://omnivorescookbook.com/soup-dumplings/

wonton soup noodle

This specific variant of chicken rice is made by boiling the chicken then preparing the specially flavoured chicken rice and sometimes served with chicken stock broth on the side

religion: Islam

What are the key ingredients in beef rendang? The main ingredients in beef rendang include beef (usually cut into cubes), coconut milk, various aromatic spices like lemongrass, galangal, garlic, shallots, and a blend of ground spices that may include turmeric, coriander, cumin, and chili.

for the Chicken:

1. **Whole chicken** (typically a medium-sized chicken)

2. **Ginger** (sliced into large pieces)

3. **Garlic** (2-3 cloves, smashed)

4. **Salt** (for seasoning)

5. **Sesame oil** (for rubbing the chicken)

### **For the Rice:**

1. **Jasmine rice** (or other fragrant rice)

2. **Chicken stock** (preferably homemade or from cooking the chicken)

3. **Garlic** (minced)

4. **Ginger** (minced)

5. **Vegetable oil** (for sautéing garlic and ginger)

6. **Salt** (for seasoning)

### **For the Dipping Sauces:**

1. **Chili sauce** (made from red chilies, garlic, ginger, vinegar, and sugar)

2. **Ginger sauce** (made from minced ginger, garlic, and oil)

3. **Soy sauce** (light soy sauce for drizzling over the chicken)

### **For Garnish:**

1. **Cucumber** (sliced thinly, for garnish)

2. **Coriander** (optional, for garnish)

This recipe focuses on the aromatic rice cooked in chicken stock and served alongside tender, poached chicken rice

My family familiar dishes are chicken rice,prawn noodle,fishball noodle

But my personal favorite is chicken rice

recipe: the key ingredients in rojak can include a mix of fruit and vegetables like jicama, cucumber, pineapple, and bean sprouts, all tossed in a sweet and savory sauce made with fermented prawn paste, sugar, lime, and chili. But sometimes you can customize your rojak with your own food preferences with the meats from the display

1. Make sure your phone is directly above the drawing.

2. Place the drawing on a flat surface.

3. Make sure you are not blocking the source of light. There should not be a shadow covering your picture, even a light one.

4. Make sure that the artwork is at the center of the viewscreen. The whole artwork must be squared to the sides of the view finder.

5. Make sure the artwork is not taken at an angle.

6. Make sure the photo is clear and in focus, if not retake again.

7. Your hand must be steady.

familiar dishes: sinigang, karekare, mungo.

Sinigang recipe:

4¼ cups water

2 cups pork spare rib cut into chunks

1 pc red onion, quartered

2 pcs medium sized tomato, quartered

8 pcs sitaw, sliced into 2” pieces

250 g kangkong stalk and leaves

1 pc talong, sliced

2 pcs siling pangsigang

1 (20g) pack Knorr Sinigang sa Sampalok Mix Original

1. Take 5 individual full body photos of yourself doing different poses.

2. On your smartphone download Photoroom app from Apple Playstore or Google Appstore.

3. Use the Photoroom App and piece together all the individual photos you have taken of yourself.

   • crop out the background of the photos

   • merge all the 5 individual pictures into one picture

   • insert an interesting background

   • save the work and submit here

Step 1: Take 5 full body photos of you in school uniform

Step 2: Take individual pictures of all your "Whats in your kitchen?" watercolour/colour pencil painting.

Step 3: Merge them together into a creative artwork.

Step 4: Put a background of a hawker centre in singapore, HDB block void deck or kitchen.

Step 5: Submit your artwork here.

Update: Submitted

1. Kaylee

2. Leo

3. Vanessa

4. Noor Aniq

5. Sophia

6. Najah

7. Aniq Faheem

• Explain the process of your creating the artworks.

• Explain in the letter how you felt and what you learned.

• Describe your painting, what did you do well?

• What can you improve on?

Example:

https://www.pinterest.com/pin/25543922885382352/

Link for your letter writing:

https://docs.google.com/presentation/d/15uBnluLBBmQv8dezSXtRBhmCNo7f0Eb7EU9dhTbh4jE/edit?usp=sharing