p3 cultural immersion programme 2011 food culture

OBJECTIVES: : 

OBJECTIVES: Enrich their knowledge culture from other races through experiential activities Expose the pupils to the cultures of different ethnic groups and have hands-on on the activities planned. Nurture a sense of respect, responsibility, resilience, integrity, care and harmony while fostering camaraderie and  team spirit in the course of the activities.

CME VALUES : 

CME VALUES Primary 1 : Care – Caring for their peers Primary 2 : Integrity - Strive for perfection Primary 3 : Harmony – Learn to appreciate the different delicacies in each culture. Primary 4: Responsibility – Learn to uphold and appreciate cherish each culture’s legacies. Primary 5 : Respect- Understand and respect the rationale of behind each cultures’ beliefs. Primary 6 : Resilience – Potray when faced with difficulties or challenges.

DURATION & VENUE : 

DURATION & VENUE 4 sessions 2 periods per week Mass activity – School Hall

Slide 5: 

What are the CME values? Care Integrity Resilience Harmony Respect Responsibility

FOOD FESTIVAL TO COINCIDE WITH RACIAL HARMONY : 

FOOD FESTIVAL TO COINCIDE WITH RACIAL HARMONY Primary 3 FOOD Culture 3d model and write up created by pupils 1st week- introduction to the food from different cultures 2nd and 3rd week- pupils create 3D model using recycle materials 4th week- pupils will present their work with a short write up Reflection worksheet Term 3 Week 1 – Week 4 Pupils’ work will be displayed during Racial Harmony Day Conducted by Primary 3 CME Teachers

Chinese Culture - Table Manners : 

Chinese Culture - Table Manners

Cutlery : 

Cutlery Chopsticks are used. You cannot poke the dish looking for special ingredients. After you have picked up an food item, you cannot put it back in the dish. Do not stick chopsticks vertically in a bowl of rice; it implies the food is for the dead.

Tangyuan : 

Tangyuan Tangyuan or Yuanxiao (glutinous rice ball) 汤圆 is a kind of sweet dumpling, which is made with sticky rice flour filled with sweet stuffing such as peanut, red bean, sesame.

TANGYUAN : 

TANGYUAN It is the special food for the Lantern Festival. The Lantern Festival or Yuanxiao Jie is a traditional Chinese festival, which is on the 15th of the first month of the Chinese New Year. The festival marks the end of the celebrations of the Chinese New Year. Yuanxiao is sticky, sweet and round in shape, symbolizing family unity, completeness and happiness.

Mooncake : 

Mooncake Traditional mooncakes are round pastries filled with lotus seed paste with one to four egg yolks. The more egg yolks in the moon cake, the more expensive it is and more prestigious when present them as presents to relatives.  Also known as yuebing 月饼

Mooncake : 

Mooncake Modern mooncakes Now you can find dozens varieties of mooncake with nuts or ham, with white lotus seed paste, red bean paste, green bean paste, fruit or coffee flavor.

Mooncake : 

Mooncake Mooncake is the special food for Mid-Autumn Festival, which is held on the 15th day of the 8th lunar month. During the Yuan dynasty, China was ruled by the Mongolian people. On the night of the Moon Festival, the rebels from the preceding Sung dynasty successfully attacked and overthrew the government. They managed to do so by ordering the making of special cakes. Inside each mooncake was a message with the outline of the attack. What followed was the establishment of the Ming dynasty. Today, moon cakes are eaten to commemorate this legend. Another popular legend is that of the Chang E, the Moon Goddess of Immortality and Hou Yi.

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Also known as zongzi 粽子 While it can be eaten all year round, traditionally it is most popular during Chinese Dumpling Festival. (Duan Wu Jie) Chinese Rice Dumpling

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Chinese Rice Dumpling The festival commemorates the death of poet Qu Yuan of the ancient state of Chu in the Zhou Dynasty in China. When state of Chu was conquered by state of Qin, Qu Yuan was in despair. He committed suicide by jumping into the Miluo River on the 5th day of the 5th lunar month. It is said that the local people, who admired him threw lumps of rice into the river to feed the fish so they will not eat Qu Yuan’s flesh.

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Nian gao Nian gao, Year cake or Chinese New Year's cake is a food prepared from glutinous rice and consumed in Chinese cuisine. While it can be eaten all year round, traditionally it is most popular during Chinese New Year.

Nian gao : 

Nian gao It is considered good luck to eat nian gao during Chinese New Year. Eating nian gao has the symbolism of raising oneself higher in each coming year (年年高升 niánnián gāoshēng).

Malay Culture - Table Manners : 

Malay Culture - Table Manners Traditional Malay feast is laid down on the floor. When all guests are seated facing a rectangular piece of cloth called saprah (similar to a tablecloth but laid on the floor), food will be brought in. Using a small bowl with water or ketor (a jug with cleaning water, together with a big bowl to catch the remaining water), you dip the tip of all your right fingers for cleansing. The meal will be eaten with your right hand. Left hands should never be used to handle food at any circumstances.

Cutlery : 

Cutlery Nowadays, most Malay homes have normal dining table and chairs but still, the basic etiquette is still followed, especially regarding the respect of food. You will be served with a pair of fork and spoon but not dining knives. If a sauce is offered, dip once in the communal sauce dish and eat right away. Do not dip the piece that you have tasted back for more sauce! This is okay of course if each diner is given an individual sauce dish.

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Satay or sate, is a dish of marinated, skewered and grilled meats, served with a sauce. Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Satay

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Satay may have originated in Java or Sumatra, Indonesia Satay may consist of diced or sliced chicken, mutton or beef. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Ketupat or packed rice is a type of dumpling : 

Ketupat or packed rice is a type of dumpling *Ketupat is usually eaten with rendang or served as an accompaniment to satay or gado-gado. *Ketupat is also traditionally served by Malays at open houses on festive occasions such as Hari Raya.

Ketupat or packed rice is a type of dumpling : 

Ketupat or packed rice is a type of dumpling The seafarers need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

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How to weave a Ketupat

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Kueh Lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. It is one of the most well-known Nyonya Kueh. “Kueh” is the term given to various manners of bite-sized food items in the Malay Archipelago. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. kuehs come from mostly the Peranakans, especially those in Malacca and Singapore and they took heavy influences from Malaysia and its Malay culinary and cultural heritage. Kueh Lapis

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In the olden days, these nyonya kueh used to be a delicacy served at weddings,particularly at the reception, while waiting for the bride to arrive. Today, it is one of the common food that will be served during Hari Raya.

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How to make Kueh Lapis? Each layer is laid down and then grilled separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.

Curry Puff : 

Curry Puff Curry puff is a Malaysian, Singaporean and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

Origins & Ingredients : 

Origins & Ingredients Origins: Curry puffs were introduced from 1511 by the Portuguese who called it Empanada. The original Malay word Epok-Epok is a corruption of Empanada. Ingredients: Curry powder, potatoes, hard boiled egg, onion, meat (usually beef or chicken). Video: Singapore curry puff

Indian table manners and use of cutlery : 

Indian table manners and use of cutlery Wash hands thoroughly before sitting at the table as some Indian foods are primarily eaten by hand. Also, wash hands after eating the food. Before eating from the banana leaf, one would eat indian sweets, such as laddu, paal kova, mysore paak or kesari. After finishing the meal, one usually folds the banana leaf inwards and proceeds to wash his hands.

Use of Cutlery : 

Use of Cutlery Food is generally expected to be eaten with the right hand. It is fine to use left hand to pass the dishes.

Murruku : 

Murruku

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Murukku is a savoury snack popular in India. It is also popular in places with large Tamil populations, such as Fiji and Malaysia. Typical ingredients: black gram flour, refined palm oil, sesame seeds, cumin seeds and salt.

DOSA : 

DOSA Pancake made from rice batter and black lentils. It is a common breakfast dish, and street food. Dose, Dhosha, Dosay, Dosai, Dhosai, Tosai, Thosai, Dvashi.

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Dosa can be stuffed with fillings of vegetables, meats and sauces to make a quick meal. They are typically served with a side dish which varies according to regional and personal preferences. Common side items are: sugar, fish curry, chicken curry and chutney.

How to Make Delicious Masala Dosa : 

How to Make Delicious Masala Dosa

Idli : 

Idli

Idli : 

Idli Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. It is most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments.

Slide 39: 

Idli vadai served with sambar and chutneys Sambar Idli are Idlis soaked and served in Sambar. (lentil curry)

VADAI : 

VADAI Vadai also known as wada, is a savoury fritter-type snack from South India.

VADA : 

VADA Vadai can vary in shape and size, but are usually either doughnut - or disc-shaped and are about between 5 and 8 cm across. They are made from dhal, lentil or gram flour. Usually, the taste is enhanced with onion, green chilli and curry leaves.

VADAI : 

VADAI Vadai is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal(rice dish). Vadais are preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar to chutney to curd.

Hands-On Activities : 

Hands-On Activities Recycled materials Art materials Stationaries

Thank you : 

Thank you Mother Tongue Department CME Teachers