Food Revolution Singapore ended with a BLAST!
So, Food Revolution Singapore held at The Lawn ended with a blast last Saturday (19 May 2012)! It was a fun day, catching up with old friends, meeting new friends, learning more about food and eating good food! I was supposed to be involved in the planning but I was swamp with work so I didn’t do much except for getting involved in the PR scope. 🙁
Sponsors (http://www.bakedandeaten.com/, LoveRedDragon, Naturel Living, Mekhala and Soyato) have booths just outside The Lawn, where their wares will be available for sale. 100% of net funds raised through Food Revolution Day will go to food education projects in the UK, US and Australia.
Look! The kids are enjoying Soyato frozen soy dessert!
Here is the chef who blogs, Rayner (hisfoodblog), doing his cooking demo – Kung Pao Prawns!
Thank you Fijiwater for sponsoring us water! Look, even little tigger loves it! 😀
And we played some games with the audience. There was also Asia’s No. 1 beatboxer, Shawn Lee, taking the stage, while band members from Acoustic Sunday provide food for the soul throughout the event.
The Travelling Dietician sharing some nutritional tidbits.
Here is Mervyn from Cookyn Inc showing us how to cook Brown Rice Salad with Naturel’s brown rice.
Everyone has a share!
Look at Calvin and Nicole, busy tweeting and taking photographs!
If you want to try make the brown rice salad at home, here’s a recipe from Cookyn Inc. Very simple!
Brown Rice Salad with Tiger Prawns and Orange Wedges
(Serves 10 small portions or 5 regular portions)
1 cup of cooked organic brown rice
3 tablespoons of extra virgin olive oil
Juice of 1⁄2 lemon
50gm of French beans (blanched)
1⁄2 large red onion, sliced thinly
50gm of corn kernels
Small bunch of chives, minced
Small bunch of coriander, chopped roughly
Salt and pepper to taste
10 prawns, peeled and deveined
1 tablespoon of canola oil
Directions for preparation:
1. Preparing of ingredients
– Squeeze juice of lemon in to large mixing bowl
– Slice onions and place into lemon juice for 10 minutes (this reduces the harshness of the onions).
– Peel oranges and remove the meat segments into the same bowl.
– Dice the tomatoes and add to fruit.
– Remove ends of French beans and cut to about 1 cm in length each.
– Mince chives.
2. Cooking the prawns
– Add 1 tablespoon of oil to a pan on medium high heat.
– Place prawns in pan, making sure to avoid overcrowding pan. Season with salt and pepper and sear till browned, before flipping and repeating.
3. Mixing of salad
– In a big mixing bowl, mix all the ingredients except the prawns and coriander.
– Plate into small dishes and garnish with seared prawns and coriander.