Home-cooked Family Gathering Dinner in Singapore


  • Eight Treasures Soup
  • Steamed White Pomfret Fish in Soy Sauce & Fragrant Oil
  • Stir-fried Beef Lotus Root
  • Butter Prawns with Curry Leaves
  • Deep-fried Shrimp Balls
  • Deep-fried Paper Wrapped Chicken
  • Stir-fried Mixed Vegetables
  • Stir-fried Spinach Noodles with Shredded Pork, Carrots, Shitake Mushrooms and Egg

Interval Training + Healthy Eating = the Solution to Obesity

A program which combines interval training and healthy eating practices seems to be perfectly indicated for those suffering from obesity, according to the results of a new study from the Montreal Hearth Institute’s centre for preventive medicine and physical activity (ÉPIC Centre). Results of the study were announced at the National Obesity Summit.

Within the framework of this study, researchers analyzed the track record of 62 participants in Kilo‐Actif, a 9‐month program intended for obesity sufferers that focuses on weight loss and maintenance. The study showed significant improvements in participants’ body mass, circumference, body mass index and effort capacity. The results are especially encouraging because on average participants lost 5.5% of their body mass, reduced their waist circumference by 5.15% and increased their effort capacity by 15%. Beyond weight loss, participants also saw a 7% decrease in bad cholesterol (LDL) as well as an 8% increase in good cholesterol (HDL).

Offered at ÉPIC Centre and overseen by physicians, kinesiologists and nutritionists, Kilo‐Actif is a program which aims at modifying eating habits and promoting an active lifestyle through education on healthy practices. During the course of the program, participants commit to taking part each week in two or three supervised training sessions of 60 minutes each. Participants are also invited to five face‐to‐face meetings and two group meetings with a dietitian where the basis of the Mediterranean diet and nutritional rules are explained.


A Popular Curry Dish in Singapore


1 whole fish head
2 sprigs curry leaves
2 cloves garlic (thinly sliced)
1 onion (sliced)
4 tbsp curry powder
1½ cup water
1 cup coconut milk
1 lime juice
200 g okras (sliced)
2 tomatoes (quartered)
1 tsp salt
1 tbsp sugar
2 tbsp oil


  1. Wash and dry fish head.
  2. Heat oil in a pan. Add fish head and fry until golden brown. Remove.
  3. Add curry leaves, garlic and onion to pan and sauté until fragrant. Add curry powder and toss to combine.
  4. Add water and coconut milk. Bring to a boil. Add lime juice, okras and tomatoes. Simmer for about 5 minutes.
  5. Return fish head and cook for another 6 to 8 minutes. Season with sugar and salt to taste.

Source: Hong Kong magazine