Chris’ Takeaway : Heirloom recipes

Chef Chris Millar, and Chef Jean Philippe Patruno, share some mouth-watering ‘heirloom’ recipes that have been passed down through their families. Jean Philippe talks us through the ins and outs of making an authentic Spanish octopus stew, while Chris gives us the recipe to his Grandmother’s moreish apple and rhubarb cake with a rhubarb cream topping.

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Chris’ Takeaway : Tekka Market and Kelong BBQ fish

Chef Chris Millar takes us shopping at Singapore’s Tekka Market, and guides us on how to select fresh fish. Then it’s off to a kelong, where we learn how to prepare Sri Lankan Crab and Green Mango Salad, and fragrant Hamachi Collars barbequed over fried coconut husks.

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Best & Worst Foods for healthy skin

Our diet plays a critical role in the health of our skin. Given our climate and lifestyle in Singapore, our choice of food can make all the difference for a healthy skin. Here’s a quick guide of the Best and Worst Foods for healthy skin:

Best & Worst Foods for healthy skin

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Best and Worst Food before Sleeping

Health professionals may debate the benefits of dairy or the best time to exercise, but there’s one thing they all agree on: Sleep is really important. Getting a good night’s sleep is tied to a slew of health benefits, like clarity of thoughts, quicker reflexes, and an improved mood. That means that not getting enough shut-eye can have some real consequences too, like an out-of-whack appetite (leading to weight gain), growth issues, poor memory, even a slumping immune system.

Here’s a quick guide of the best and worst late-night foods to eat and the impact on your sleep quality:

Best & Worst Foods before sleep

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Benefits of Garlic to our health

Garlic is a herb best known as a flavouring agent for recipes. Over the years, it has also been proven to be an effective medicine to prevent or treat a wide range of diseases and conditions.

Here’s 5 reasons why we love the Garlic:

  1. It is often used for many conditions related to the heart and blood system.
  2. While garlic is a common flavouring in food, some scientists have suggested that it might have a role as a food additive to prevent food poisoning. There is evidence that fresh garlic can kill certain bacteria such as E. coli, antibiotic-resistant Staphylococcus Aureusand Salmonella Enteritidis in the laboratory.
  3. Garlic may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure.
  4. Garlic has been tried for treating an enlarge prostate, diabetes, osteoarthritis, hayfever, pre-eclampsia, cold and flue. It is used to build the immune system, prevent tick bites, and treat bacterial and fungal infections.
    It is also used for fighting stress and fatigue, and maintaining healthy liver function.
  5. Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made “odorless” by aging the garlic, but this process can also make the garlic less effective.
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Hainanese Chicken Rice

Even though Singapore has moved forward economically, socially and politically, we’ll never leave our traditional food behind. We bring it with us as we leap into each new frontier. And in all our goodies, hides the essence of our heritage, culture and identity.

The Hainanese Chicken Rice is Singapore’s love and pride in the culinary world. Others might try to imitate it or claim rights over this lovely delicacy but it must be precious for others to want to own it. Like the Chilli Crab and Yusheng, Hainanese Chicken Rice is truly and purely Singapore.

Prep Time : 15 min
Cook Time : 90 min

The Chicken

  • 1.5kg whole chicken
  • 1 clove of garlic, bashed
  • 3cm piece of ginger, sliced and bashed
  • 5 spring onions, knotted together
  • 2 tbsp shaoxing rice wine
  • 2 tbsp light soy
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tbsp light soy
  • 3 tsp sesame oil

The Rice

  • 2 tbsp vegetable oil
  • 2 cloves of garlic, peeled and finely chopped
  • 2 slices ginger, bashed
  • 3 cups jasmine rice, washed, drained
  • 1 tsp salt
  • 1 pandan leaf, fresh
  • 4 1/2 cups chicken stock, from poaching chicken


  1. Cut the fat surrounding the inner part of the chicken cavity and reserve for the rice
  2. Stuff all the ingredients for the chicken into the cavity of the chicken and secure the opening with a short skewer
  3. Lower the chicken into a stock pot that fits snugly around the sides but is tall enough to allow the chicken to be covered with water. Bring to boil, cover and reduce the heat to poach it gently for 1 hour
  4. Prepare the rub by mixing the soy and 3 tsp sesame oil in a small bowl Test if the chicken is cooked by lifting one of the legs to see if it pulls away easily. Once it is done, transfer the bird onto a plate and massage with the rub. Cover and set aside, then bring stock back to boil for an hour.
  5. To cook the rice, heat the oil and reserved chicken fat in a large non-stick saucepan over medium heat. Add garlic, ginger and saute until fragrant and slightly golden. Add the rice and stir to toaste the grains for a few seconds. Add the salt, pandan and chicken stock, stir and bring to boil. Reduce to a simmer, cover and cook for about 10 minutes. Reduce to the lowest heat and cook for another 10 minutes, then turn the heat off and rest for 15 minutes before uncovering and fluffing with a fork. Cover and set aside.
  6. Debone chicken and cut into pieces, lay it over sliced cucumbers. Press about 1 cup of rice into a small rice bowl, then invert onto individual dinner plates. Serve Chicken Rice with garlic chilli sauce and kecap manis.
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For the love of Cherry Tomatoes

Cherry Tomatoes are miniature versions of the traditional beefsteak tomatoes, and are equally as nutritious as it contains the vitamins and minerals essential for good health.

Cherry tomatoes contain lycopene, an antioxidant that lowers your risk of certain diseases caused by cellular damage. According toe the American Journal of Lifestyle Medicine, the compounds in cherry tomatoes might offer protection against osteoporosis, skin damage caused by UV light and brain disorders.

Here are 3 healthy reasons why we love Cherry Tomatoes:

  1. A cup of cherry tomatoes supplies 63mg of the 700mg of Vitamin A women need each day and 900mg men require on a daily basis. Vitamin A keeps your eyes working properly. Vitamin A aids in white blood cells production and keeps your heart, lungs and kidneys working properly too.
  2. A cup of cherry tomatoes provides 0.11mg of Vitamin B6. You ned 1.3mg-1.7mg of this essential vitamin. Vitamin B6 helps the body metabolize protein and supports cognitive development and brain function. It also aids in producing red blood cells and immune function as well.
  3. Researchers have recently found an important connection between lycopene, and the antioxidant properties in tomatoes, and bone health. The study concluded that lycopene-containing foods decreases risk of osteoporosis, lower total cholesterol, LDL cholesterol and triglycerides.

Time to get your fridge stocked up with Cherry Tomatoes!


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How to Choose & Store Fresh Cherry Tomatoes

Cherry Tomato are miniature versions of the traditional beefsteak tomatoes, and are equally as nutritious as it contains the vitamins and minerals essential for good health. These small berries can be eaten in so many ways – fresh on its own, tossed in salads, cooked and pureed. There are so many school of thoughts in selecting and storing cherry tomatoes. After intense research and experiments, here’s what is best for local kitchens in Singapore:

How to Select Cherry Tomatoes:

  • Choose plump tomatoes with smooth skins that are free from bruises cracks, or blemishes.
  • For Cherry Tomatoes on Vines, ensure that the cherries are still firmly attached to its vine.

How to Store Cherry Tomatoes:

  • Cherry Tomatoes can be stored at room temperature (~ 25 °C) as long as it is away from direct sunlight.
  • If at all possible, buy only as many perfectly ripe (usually farm direct) tomatoes that can be eaten within a day or two. Keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.
  • For under-ripe tomatoes (found in mass supermarket), leave them out at room temperature until fully ripened.
  • Move them to the refrigerator for longer storage. It may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge. Cherry tomatoes are best stored in the cool (between 10°C – 15°C). The local kitchen is too humid and might hasten the ripening process, causing it to lose flavour and texture in the process.
  • When you refrigerate tomatoes, any ripening you still want to happen will stop because of the cold, which also means you stop the development of their yummy flavours. The cold can turn the flesh dry and mealy, and a lot of juiciness is lost.
  • If you have a wine fridge or cool cellar, store all ripe tomatoes that you can’t eat within the first day there.



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Chris’ Takeaway : Healthy recipes and light lunches

Expat Living Singapore, GoFresh and 1-Altitude present CHRIS’ TAKEAWAY. In this episode, Chef Chris Millar shows us how to prepare healthy meals and eat lighter with recipes for Japanese-inspired Salmon Salad, Pomegranate Juice infused with Cucumber and Ginger, and Poached Chicken Salad, using Le Creuset and the Hurom Slow Juicer.

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Sauteed Bamboo Clams over White Wine Butter Garlic Pasta

Seafood is best savoured fresh for its natural sweetness and succulence. Ingredients used should not cover its natural flavours. Here’s an original recipe by one of the WetMarket founders; a simple recipe for a delicious and quick-to-cook Sautéed Bamboo Clams over White Wine Butter Garlic Pasta.

PREP TIME : 30 min
COOK TIME : 15 min


  • 3 tbsp butter
  • 3 tbsp extra-virgin olive oil (EVOO)
  • 3 tbsp chopped garlic
  • 450g of bamboo clams, removed from shell and cleaned
  • 1/2 cup of cherry tomatoes, halved
  • 1/4 cup dry white wine
  • 225g pre-cooked pasta of choice
  • 5 tbsp grated Parmesan
  • 1/4 cup chopped parsley
  • Crusty bread


  • Heat a large saute pan, add EVOO and chopped garlic, and cook the halved cherry tomatoes.
  • Push all cooked ingredients to the side of the pan. Add butter, and cook bamboo clams. Then, add white wine.
  • Saute clams until heated through.
  • Add pre-cooked pasta, Parmesan, and chopped parsley.
  • Serve with fresh, crusty bread.
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