Categories
Musings Singapore

Singaporeans vs Lee Kuan Yew

I’m shocked that there are so many people who lack empathy and basic decency, to actually wish that someone would ‘just die already’. You may not agree with his policies and actions, but it is impossible not to recognise that Lee Kuan Yew has dedicated his life to what he believes to be the best for Singapore.

At the most challenging of times, where we were in a state of flux, he made the hard decisions. We make many hard decisions in our life, and I guarantee that we have all questioned if we could not have done it better. However, we all made these decisions with the information we had, and to the best of our abilities. But the decisions that we make affect only us, and our immediate surroundings. The decisions that he has to make impacts the entire nation. The stress of that responsibility is not something that everyone has the strength to shoulder. And for that, I respect him deeply.

No government is perfect, and every government has idiots in power. We are no different. Housing is ridiculously expensive, standard of living continues to rise but not salaries, our police force is pretty much useless, among other things.

Where we have fared a million times better than other countries, is that our basic necessities in life has been well taken care of. And I’m not talking about the material stuff. Those are secondary. It is the intangibles that truly matter. Safety, health, family.

It is safe to walk on the streets at night, and we do not have to suffer the fear of being robbed at gunpoint, of being raped, murdered, or any of the horrible things that occur frequently in so many other countries. Air is fresh so I don’t worry about dying because I run or cycle outdoors often. We are small so I can work in the same city where my family is, instead of having to look for work in another state / country.

And we have all these things, because a certain someone made many decisions during his leadership. Because a certain someone took a dictatorial hand in national matters.

Do I think we need to change? Of course I do. We can have debates and discussions about the arts, about homosexual topics, and everything under the sun because we are at a stage where we have the basic foundations and can fight for topics that are not directly related to our survival. Our current administration should relax their hold a little and engage the people more. But that is because we, as a nation, is stable. Do you think we can have these discussions if our primal instinct for survival is engaged? Who cares about the arts and homosexuals, if the nation is in poverty and cannot even feed ourselves?

Even if you do not agree with his decisions or directions, he is critically ill, and may not make it. Can’t people just put the negativity aside and at least hope that he goes in peace and without pain? Don’t these people have even an ounce of empathy in them? Think of his family! How would you feel, if someone cursed your father and hope that he would just die? Seriously, people, seriously.

So many Singaporeans are like frogs in a well looking up and thinking that is all there is to the sky. We all need to stop looking inwards, and start actually seeing what we have already achieved, and how we can continue to move forward. The only way Singapore can advance, is if the entire nation is working towards their own personal betterment.

Categories
Food Recipes

Rice Cooker ‘Claypot’ Chicken Rice

I like my fancy rice cooker with the added functions that make my life we easier, such as soup or congee function. There’s even a cake function which I tried once but failed so badly due to my laziness to measure the amount of flour to use.

There’s a recent rise in the popularity of simple one pot dishes, which I find extremely clever, seeing how busy our lives are. A simple one-dish wonder where all the staples and the nutrients are. The best part? Only one pot to wash. Absolutely perfect! Terribly awesome, until you realise how incredible it is with the rice cooker.

Other than the usual soups, I’ve cooked a variety of dishes using the rice cooker, such as Hokkien Fried Rice (鹹飯), mac&cheese and steamed carrot cake. So since I was craving for some claypot chicken rice that day, I decided to put my rice cooker to good use again.

This makes enough for 4.

Ingredients

  • 3 cups of rice, washed
  • 4 large chicken thighs (chopped into small pieces)
  • 4 Chinese sausages / lup cheong / 臘腸, cut into 1cm cubes (3/4) + thinly sliced (1/4)
  • 200g Shitake mushrooms, washed & thickly sliced
  • 4 Bok Choy

Sauces

  • Light soy sauce
  • Oyster sauce
  • Sesame oil
  • chilli powder

Aromatics

  • 10 cloves of garlic, unpeeled
  • 1 finger of ginger, sliced thinly (2/3) + julienne (1/3)
  • Shallots, chopped finely

Method

  1. Before I start, in this instance, I’ve bought de-boned thighs, removed the skin and fats, to make this a healthier dish. It is perfectly fine to leave the skin on and with bones too. The fats from the chicken will make the dish a bit more flavourful, but the oil from the sausages is good enough.
  2. Marinate the chicken with light soy sauce, oyster sauce and sesame oil, proportions 2:1:1
  3. Sprinkle some chilli powder for additional kick. Entirely optional.
  4. Wash 3 cups of rice in the rice cooker’s inner pot till the water runs clear.
  5. Tip on how much water to add to the rice: Place your last finger in the pot so it is just resting on top of the rice, and fill water till a little lower than the first line.
  6. Fire up a skillet, fry up the ginger julienne, shallots and garlic until the aroma is released. Add to rice cooker.
  7. Add sliced ginger to rice cooker & give the mixture a quick stir.
  8. Add sliced shitake mushrooms, ensuring it’s evenly spread out.
  9. Start rice cooker in standard rice cooking mode.
  10. Add all the chicken pieces & cubed sausages to the skillet on medium-low heat.
  11. After 2 mins, flip meat. The chicken should get a little bit of charring on each side.
  12. Now this is the part that gets a bit tricky, as it really depends on your rice cooker. Mine beeps about 15 mins before the end. Generally the meat should go into the pot when the rice is about 80% cooked..
  13. Add the chicken and cubed sausages to the rice cooker & ensure it is evenly spread out.
  14. To get a crusty rice base, I restart the cooking when it is entirely done and let it go for another 15 mins. Add the sliced sausage at this point.
  15. Switch the rice cooker to keep warm mode & add the bok choy.
  16. Add dark soy sauce into the pot and mix well. The rice should be quite dark in colour.
  17. Enjoy!