Tuesday, 31 July 2012

Joke - Generation Y

People born before 1946 are called The Silent and powerful generation.

People born between 1946 and 1964 are called The Baby Boomers. 

People born between 1965 and 1979 are called Generation X.

And people born between 1980 and 2010 are called Generation Y.
Why do we call the last group Generation Y? 

Y should I get a job?
Y should I leave home and find my own place?
Y should I get a car when I can borrow yours? 
Y should I clean my room? 
Y should I wash and iron my own clothes? 
Y should I buy any food?  
A cartoonist explained it eloquently

Monday, 30 July 2012

Recipe - Singapore Fried Carrot Cake (Chai Tau Kway)

white carrot cake
This humble Teochew dish of fried carrot cake made it into a Singapore icon. What is even more special about this dish is that it has no carrot (a bit). The main ingredient is white radish which in Teochew is called white carrot, hence the name carrot cake. The steamed radish cake is diced and stir fried with eggs, pickled (preserved) radish, garlic and spring onion.

It is a popular dish and is available throughout the day in many food centres. All stalls will offer you a choice of "white" (straight) or "black" (fried with sweet soya sauce).

A little joke: Some restaurants serve a more expensive version known as X.O. Chai Tau Kway.

Ready made steamed carrot cake is available at the supermarkets at the chilled section. They come in rolls of 500 grams, enough for 3 servings.

black carrot cake
Ingredients(1 serving)
150 grams carrot cake, cut into small cubes
1 tsp preserved radish (available at the dried goods section)
3 cloves garlic, finely chopped
1 tsp chilli paste (I like mine hot)
2 eggs, beaten
1 spring spring onion, chopped
1 tbs oil

Method: (For "white" carrot cake)
Heat the oil in wok or pan on medium till hot
Toss in the garlic and preserved radish, fry till fragrant,
Toss the diced carrot cake (and chilli paste) and saute till light brown on both sides
Toss in the eggs and the spring onion and stir fry till the eggs are done.
readymade carrot cake
Dish and serve.
Note: No salt is added as the preserved radish is saltish enough.

For the "black" carrot cake, add a spoonful of sweet soya sauce at the last minute.
I use the sari sedap sweet sauce.

preserved radish
sari sedap sweet sauce


A 3 minute video on how to fry carrot cake

Another version chai tau kway, 9 minute video.

If you want to steam your own carrot cake, this short video will help. This steamed carrot cake has a lot of garnish that makes this carrot cake very flavourful.

One of the best carrot cake in Singapore.

Sunday, 29 July 2012

Recipe - Broccoli, Carrot And Enoki Mushroom in Abalone Sauce

Enjoy the variety of flavours and health benefits these vegetables provide in this simple quick and easy recipe. Broccoli is known for its anti-cancer and anti-inflammatory properties. Carrot is good for the heart and the eyes. Enoki mushroom has anti-cancer properties and enhance the immune system. These 3 vegetables have an appealing contrast in colour and texture.

In this recipe, the vegetables are blanched in boiling water and spoon over with abalone sauce. No oil is used.

Abalone sauce is quite similar to oyster sauce but is slightly more fragrant.

enoki mushroom
10 florets of broccoli,
1 carrot, slice thinly in oval shape
100 grams of enoki mushroom, trim off the bottom
1 tbs of abalone sauce

In boiling water, blanch carrots for about 5 minutes
Blanch broccoli for about 3 minutes, leaving it with some crunch
Blanch the mushroom for about 1 minute
Arrange them on a serving plate

Mix one tablespoon of abalone sauce in half a cup of hot water and spoon over the vegetables.
Enjoy a plate of crunchy broccoli, crunchy carrot and chewy mushrooms full of goodness.

This 3 minute video shows broccoli paired with tufu in oyster sauce:

In this 4 minute video, enoki mushroom is used in a mixed salad

Saturday, 28 July 2012

Recipe - Whitebait Fish Omelette

This tiny fish with silver colour lives on the coast and is pack with nutrients. It is sometimes known as silver fish because of its colour. It is rich in protein which helps to maintain the muscles. It has a bit of omega-3 fatty acids which keeps the heart healthy. One good thing about this fish is that you can eat it whole, head and bones. Because of this, they are a good source of calcium and phosphorus useful for keeping healthy bones.

The whitebait fish is also quite versatile as an ingredient. It can be used to make fritters or patties. Some chefs use them to make soup.

In this quick and easy recipe, the fish are mixed with eggs and pan fried as an omelette.

whitebait fish
100 grams whitebait fish
3 eggs, beaten
1 spring onion, cut into tiny pieces
A dash of pepper and salt
1 tbs of oil for frying

Mix the fish in a bowl with eggs and add salt and pepper
Heat the oil in a pan or wok till hot
Pour in the fish and egg mixture and fry on each side for about 2 minutes each.

For fritters, spoon smaller portions to fry.

In this 5 minute video, the whitebait fish is served raw as a starter. Nice

This video is for making crispy whitebait fish. The whitebait fish are bigger.

Friday, 27 July 2012

Singapore Exchange Ltd or SGX (S68.SI)

Singapore Exchange Limited operates as an integrated securities and derivatives exchange in Singapore. The company provides listing, trading, clearing, depository, market data, and connectivity services; and member services and issuer services for the securities market, as well as counterparty guarantee services. 

Besides the STI ETF, SGX can be considered to be the "mother" of all shares in Singapore. Since its listing in 1999, it has been profitable every year. 

Its financial year is from 1 Jul to 30 Jun. The company is committed to give dividend payout of 80% of its profit. It pays dividend every quarter with bulk of dividends paid in the 4th quarter.

Shares outstanding is 1.07 biilion.
FY 2012 results announced on 27 Jul 2012
Net profit: $291.8 million vs $294.9 million a year earlier.
EPS is 27.3 cents vs 27.6 cents a year earlier

Dividend for 4Q is 15 cents and total dividend for the year is 27 cents (vs) 27 cents a year earlier.

Share price is $6.65 as at 27 Jul 2012
Yield is about 4%

FY 2013 results announced on 23 Jul 2103
Net profit: $336 mil
EPS is 31.4 cents
Dividend for the year is 28 cents. (link)

Company website:

Chart forSingapore Exchange Ltd. (S68.SI)

A summary of SGX 2013 results

Recipe - Cabbage And Long Bean Rice

This is a hand me down recipe. Cabbage, long beans and lean pork are cooked together as a one dish meal.

Both the cabbage and long beans are each packed with antioxidants, so this all in one dish provides a complete meal full of nutrients. The cabbage adds sweetness to the rice while the long beans give some chew to the dish.

This cabbage and long bean rice is garnished with crispy dried shrimps and crispy shallots for extra flavour. A spoonful of sambal belacan add spice to the meal.

Serves 5 (not so hungry)

2 cups of rice (uncooked), rinsed
1 tablespoon of dried shrimps
Half a cabbage, thinly sliced
200 grams of long beans, about 8 pieces, cut into inch length
5 fresh shitake mushrooms, sliced
250 grams of lean pork, sliced (I bought the frozen lean pork which come already sliced).
5 cloves of garlic, finely chopped
2 tbs of crispy shallots, prepared earlier.
2 tbs of oil

1 tbs of oyster sauce
1 tbs of light sauce
A dash of pepper

Marinate the lean pork with the seasoning and let it sit for 15 minutes.

Heat the oil in the wok or pan on medium
Stir fry the dried shrimps till fragrant and crispy. Set aside the dried shrimps.

Toss in the garlic, mushrooms, pork and cabbage and stir fry for about 3 minutes.
Toss in the long beans and stir fry for 2 more minutes.

Toss in the rice and stir fry. Mix the ingredients well.

At this point, all the ingredients can be transferred to rice cooker to finish the cooking or they can be left in the wok to steam.

I left the rice to cook in the wok. Add a cup of water, stir well and let the rice and ingredients cook in the wok. Cover the wok and let the ingredients cook for a further 3 minutes.

With the wok, it is easier to check and stir the ingredients for even cooking.

When the rice is done, dish out and serve.
Garnish with the crispy dried shrimps and crispy shallots.
I add a spoon of sambal belacan I bought earlier. This sambal belacan comes in plastic container and must be kept in the freezer.

Note: Typically, for cooking rice, 1.5 cups of water is added to 1 cup of rice. For this recipe, the vegetables will release moisture, so the water added is one cup of water for 2 cups of rice. See my earlier posting on cooking rice.

This 4 minute video shows how to cook cabbage stuffed with rice and meat.

Another 7 minute version of cabbage rolls

This Taiwanese version of cabbage rice uses sesame oil to flavour the rice. Looks good!


Thursday, 26 July 2012

Recipe - Stir Fry Long Beans With Mince Pork

Long beans are an excellent source for iron, fiber, vitamin B1, folate, copper, magnesium, manganese, phosphorous, potassium, and zinc, and a good source of calcium, vitamins B2 and B6, and selenium.

Longs beans really shine through in their antioxidant value. They contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties.

Long beans are chewy, very hearty and can withstand spices and chillies. In this recipe, the long beans are stir fried with mince pork added for sweetness.

200 grams long beans, about 8 pieces, cut into an inch length
50 grams mince pork
1 onion diced
1 garlic, chopped
1 slice of ginger, thinly cut
1 tbs of oyster sauce
1 tsp of chilli paste (I have a bottle of home made chilli paste on standby. I will post later)

Heat the oil in a wok or pan on medium till hot.
Add garlic, onion and ginger, fry till fragrant.
Toss in the mince pork and long beans.
Add oyster sauce and chilli paste and stir fry for a minute.
Sprinkle a bit of water and cover the wok and let the beans steam for about 3 minutes.
Check if the beans are tender. If not cook for another minute.
Dish out and serve.

In this 2.5 minute video, french beans are stir fried Sichuan style.

Another way is to stir fry with shrimp paste or belacan.

Wednesday, 25 July 2012

Recipe - How To Make Crispy Ikan Bilis (Anchovies)

This humble ikan bilis (anchovies) may be a tiny fish but it is packed with nutrients. It has iron, calcium (credit to the bones) and omega-3 fatty acids. One good thing it has over other fish is that its life cycle is short, so it is less prone to heavy metal contamination such as mercury.

The bad thing is that the sodium content is high. Most ikan bilis are prepared at sea and sun dried. They are not washed with fresh water before they are dried, so they tend to be salty. To lower the salt content, wash with fresh water. But there are some that may not be so salty. It all depends on the source.

They are available at the markets with or without bones. As a principle, the fairer they are, the better.

Ikan bilis have potent flavour. They can be used to make stock or fried with vegetables for their flavour.

In this recipe, I am going to make them crispy using the microwave. Crispy ikan bilis are flavourful and also very versatile. They can be eaten on its own or as a garnishing for a variety of dishes, like fried rice, porridge or fish head bee hoon soup. A very popular way to eat this crsipy ikan bilis is to mix them with fried chilli paste as in nasi lemak or even plain rice.

To make crispy ikan bilis, lay a handful of ikan bilis, about 50 grams, on a plate. Rinse with fresh water if you do not like the salt.  Add a finely chopped garlic for flavour. For added flavour, I sprinkle a teaspoon of oil. Microwave on high for 1 minute and it should be done.

Note: This 1 minute timing is for ikan bilis without rinsing. If you rinse the ikan bilis, you may have to add more time. The timing also depends on the quantity of ikan bilis, how dry they are and also the power of the microwave. Always start with about 1 minute and add increments of 20 to 30 seconds to make sure the ikan bilis are not burnt.

This 3 minute video shows how to make Sambal Ikan Bilis or Ikan Bilis With Chilli Paste using the frying method.

The Cookie Thief

A woman was waiting at an airport one night, 
With several long hours before her flight.
She hunted for a book in the airport shops.
Bought a bag of cookies and found a place to drop.
She was engrossed in her book but happened to see,
That the man sitting beside her, as bold as could be.
Grabbed a cookie or two from the bag in between,
Which she tried to ignore to avoid a scene.
So she munched the cookies and watched the clock,
As the gutsy cookie thief diminished her stock.
She was getting more irritated as the minutes ticked by,
Thinking, “If I wasn’t so nice, I would blacken his eye.”
With each cookie she took, he took one too,
When only one was left, she wondered what he would do.
With a smile on his face, and a nervous laugh,
He took the last cookie and broke it in half.
He offered her half, as he ate the other,
She snatched it from him and thought… oooh, brother.
This guy has some nerve and he’s also rude,
Why he didn’t even show any gratitude!
She had never known when she had been so galled,
And sighed with relief when her flight was called.
She gathered her belongings and headed to the gate,
Refusing to look back at the thieving ingrate.
She boarded the plane, and sank in her seat,
Then she sought her book, which was almost complete.
As she reached in her baggage, she gasped with surprise,
There was her bag of cookies, in front of her eyes.
If mine are here, she moaned in despair,
The others were his, and he tried to share.
Too late to apologize, she realized with grief,
That she was the rude one, the ingrate, the thief.”
Poem by Valerie Cox

Tuesday, 24 July 2012

Recipe - Pan Fry Greasy Grouper Fillet

The greasy grouper is a lean fish with mild flavour. Fish is a rich source of proteins, vitamins and minerals to nourish the body.  Fish is also a versatile ingredient. A variety of condiments, spices and seasoning can be used to give the fish different tastes, different flavours and add goodness to the meal.

I bought the frozen greasy grouper fillets for this recipe. The good thing is that the fish fillet has no odour. That means I do not have to do anything to get rid of the odour or to mask the flavour. Another good thing is that the fillet is boneless. That is a big plus when it comes to cooking and eating fish.

greasy grouper
In this recipe, I season the fillet lightly with light soy instead of salt for flavour. I mean the light soy is saltish but it adds a soya bean flavour. I add a dash of pepper powder and that's it.

There are many other ways to flavour the fish. To remind myself, I will add that the Thai chilli sauce is pretty good. So is the sweet and sour sauce. When I next cook the fish recipe with other sauces, I will post.

How to go about it:
Defrost the 5 fish fillet. Sprinkle light soy instead of salt. Add a dash of pepper. Let the fillet sit for 15 minutes in the fridge.

Heat a tablespoon of oil in a pan. Pan fry the fillets for about 2 minutes on each side on medium heat.
Serve with a wedge of lemon and coriander leaves.

Another way to cook the fillets is to grill them. This 5 minute shows how.

Monday, 23 July 2012

Recipe - Topshell (Conch) With Onion, Chilli And Lime

The topshells ( a type of conch) live on rocky shores and are found closer to the low water marks. They are sea snails with shells shaped like a top, hence the name topshell. They live on algae that thrive on the rocks.

Topshells have a healthy dose of omega-3 fatty acids essential for heart health, though not as much as salmon or tuna. Like other seafood, these snails are an excellent source of minerals like iron, magnesium, calcium and zinc. In general, seafood are good for the brain, the heart and the joints.

This topshell recipe is a very popular accompaniment with beer. So it is not a surprise to learn that they are served at pubs.

In this recipe, I use topshells that are ready to eat. These topshells are already cooked and canned in a brine, usually oyster sauce. There are quite a few brands in the market but I have tried 2 of them. They are the Yifon brand topshell and the Fortune brand topshell.

When to buy them ?
The best time to buy these canned topshells is during the 7th Month Festival and the Chinese Lunar New Year when they are sold at a discount.
Yifon Topshell

What do they taste like ?
The texture is soft and chewy, something like the abalone.

How to season the topshells ?
Open the can and drain off some of the sauce. The sauce is salty but keep a spoonful or two as sauce.

Cut the topshells into thinner slices so that everyone can have their share.

Place the cut topshells in a bowl.
Toss in 2 onions, thinly sliced.
Add  2 to 3 cut chilli padi or small red chillies (more if you like them hot)
Mix well.
Fortune Topshell
Squeeze the juice of 1 or 2 lime for a refreshing taste.

The topshells taste better when serve cold.
So it is good to prepare ahead of time, keep in the fridge for serving later.
In this case, squeeze in the lime juice at the last minute.

This dish goes very well with porridge and is one my of favourites for my Teochew Porridge combo.

In this 9 minute video, the conch is cooked for 20 minutes and then cleaned. They are kept in a jar, filled 3 quarters with vinegar, added with salt and water. A nice way to pickle conch.

Recipe - Mussels In Chilli And Tomato Sauce

Mussel is a rich source of protein, vitamins and minerals. It has vitamin B12 which helps the brain to function normally. Mussel is the richest source of vitamin A which is a powerful antioxidant to boost the immune system and promote eye health. It has a healthy dose of iron, iodine and folate, essential for maintaining energy and growth. Mussels are rich in omega-3 fatty acids which help to protect against inflammatory diseases, like joint stiffness.

I use frozen mussel meat for this recipe. It is hard to find live mussels in the market and supermarket.

In this recipe, I use a chilli and tomato sauce which can be used for any kind of seafood, like crabs, lala shellfish, squid, prawn or a mixture of them.

200 gram mussel meat (about 50 pcs, serves 5)(A whole mussel yields about 50% meat)
1 onion, diced
1 egg, beaten
1 tbs of oil for frying

green mussel
Blend the following ingredients into a paste:
1 tomato, diced
1 onion, diced
3 cloves garlic, chopped
1 inch ginger, chopped
Half stalk of lemon grass, cut finely

Add to the paste, 2 tablespoons each of Maggi chilli sauce and tomato sauce.
Add a teaspoon of salt. (Oops,I ran out of prawn paste, otherwise a teaspoon of prawn paste would be nicer and can replace the salt).
The chilli and tomato sauce are sweet, so there is no need to add sugar.

Heat the oil in a wok or pan on medium.
Toss in the onion and fry till fragrant.
Toss in the paste ingredients and stir fry for a minute to release the fragrance.
Add a bit of water so the paste becomes like a gravy.
Bring to a boil and toss in the mussels.
Bring the mixture to a boil and let it simmer for about 5 minutes.
Toss in the beaten egg. The egg adds flavour and also thickens the gravy or sauce.
Serve and enjoy.

In this 2 minute video, black bean paste is used instead of salt.

Sunday, 22 July 2012

Recipe - Stir Fry Lean Pork With Ginger

This is a quick and easy stir fry recipe that goes very well with rice. Lean pork provides the protein the body needs without the fat. Lean pork has important nutrients like B vitamins (niacin, thiamin, riboflavin and B6), which helps the body's metabolism and red blood cell formation. Iron, found particularly in red meat, helps maintain energy and carry oxygen through the bloodstream. It also has magnesium which is vital for building bones and zinc which is essential for our immune system.

I use frozen lean pork which comes in convenient pack of 250 grams and are already cut thinly. That saves a lot of effort and time.

250 grams of lean pork
1 inch ginger, slice thinly
1 onion, finely chopped
3 cloves garlic, finely chopped
1 stalk of spring onion, cut
1 tbs of oil for frying

yellow capsicum
Marinade ingredients:
1 tsp oyster sauce
1 tsp light soy
1 tsp dark soy
1 tsp sugar
1 tsp conrstarch
Dash of pepper powder
Few drops of sesame oil

Vegetable - I use one yellow capsicum, cut into bite size

Mix the pork with the marinade and let the mixture sit for 15 minutes in the fridge.

In a wok or pan, heat the oil on medium.
Toss in the garlic, onion and ginger and fry till fragrant.
Toss in the marinated pork and stir for about 3 minutes.
Toss  in the capsicum and spring onion and stir fry for 2 more minutes.
Add a little water for some gravy or sauce.
The dish should be done.

In this 5 minute video, pineapple is added to this dish. Nice idea.

The Richest Man In The Valley

A rich landowner named Carl often rode around his vast estate so he could congratulate himself on his great wealth. One day while riding around his estate on his favourite horse, he saw Hans, an old tenant farmer. Hans was sitting under a tree when Carl rode by. 

Hans said, 'I was just thanking God for my food.' 

Carl protested, 'If that is all I had to eat, I wouldn't feel like giving thanks.' 

Hans replied, 'God has given me everything I need, and I am thankful for it.' 

The old farmer added, 'It is strange you should come by today because I had a dream last night. In my dream a voice told me, 'The richest man in the valley will die tonight.' I don't know what it means, but I thought I ought to tell you.' 

Carl snorted, 'Dreams are nonsense,' and galloped away, but he could not forget Hans' words: 'The richest man in the valley will die tonight.' He was obviously the richest man in the valley, so he invited his doctor to his house that evening. Carl told the doctor what Hans had said. After a thorough examination, the doctor told the wealthy landowner, 'Carl, you are as strong and healthy as a horse. There is no way you are going to die tonight.' 

Nevertheless, for assurance, the doctor stayed with Carl, and they played cards through the night. The doctor left the next morning and Carl apologized for becoming so upset over the old man's dream. At about nine o'clock, a messenger arrived at Carl's door. 

'What is it?' Carl demanded. 

The messenger explained, 'It's about old Hans. He died last night in his sleep.'

Saturday, 21 July 2012

Recipe - Kai Lan (kale) With Oyster Sauce And Crispy Garlic

Kai lan or kale is being recognised for its store of nutrients, health benefits and delicious flavour. It has a high concentration of vitamins A, C and K and sulphur containing plant nutrients. It is also a good source of minerals copper, potassium, iron, manganese and phosphorous. Dark green colour vegetables like kai lan, broccoli and spinach are also a good source of calcium.

Along with being an excellent source of antioxidant nutrients beta-carotene and vitamin C, kale is also packed with cell-protecting glucosinolates and sulforaphane, as well as sight-saving lutein

In this recipe, the kai lan is blanched and served with oyster sauce. Crispy garlic and crispy shallots are added on top to make this a crunchy and flavourful dish.

200 grams of kai lan
5 cloves garlic, finely chopped
1 tablespoon of crispy shallots, made ahead
1 tablespoon of oyster sauce
1 tablespoon of oil

Prepare the crispy garlic first.
Put the chopped garlic in a small bowl, add 1 tablespoon of oil to cover the garlic.
Microwave on high for about 2 minutes.
Start with 1 minute and 30 seconds. If it is not yet light brown, reheat for a further 30 seconds.
The garlic should be golden brown and crispy.

For the kai lan, separate the leaves from the stem
Peel off the thick skin from the stem. The stems are nicer to eat without the thick skin.

In a pot of boiling water, toss in the stems and let them boil for about 3 minutes.
Add in the leaves and bring the water to a boil. They should be done.
(Some chefs add a dash of oil and a dash of salt to make the leaves look radiant)

Put the kai lan on a serving plate, add the oyster sauce and mix well.
Spoon the crispy garlic and oil over the kai lan.
Spoon the crispy shallots and serve.

This 2 minute video shows how to blanch the kai lan. For my recipe I add crispy garlic and crispy shallots.

This next video is from Taiwan and is in Taiwanese, a mixture of hokkien and mandarin.
It is a pity that the chef did not add crispy garlic which would have given the dish a lift.
Still, it is nice.

In this 2 minute video, the kai lan is stir fried with garlic, oyster sauce and sesame oil.
Nicer to peel off the skins from the stem.

Friday, 20 July 2012

Recipe - Eggplant Tempura

This eggplant tempura is a classic Japanese dish that aims to please. It is one of the nicest way to eat eggplant. I will highlight some health benefits of the eggplant before coming to the recipe proper.

Eggplants contain a potent antioxidant that protects cell membranes from damage. Studies have shown that it protects the lipids or fat of our brain cell membranes which protects us from free radicals that can alter how our cells communicate with messenger molecules. Its that same phytonutrient that gives eggplant its color. Eggplant may help you sleep better since it contains tryptophan. Eggplant contains many heart healthy nutrients such as fiber, folate, Vitamins B 3 & 6 along with magnesium and potassium. 

1 eggplant, cut into oval shape of half cm thickness
1 tsp salt
1 tbs of flour for dredging the eggplant
2 tbs of oil for frying

Tempura Ingredients
1 egg beaten
3 tablespoon of flour
3 tablespoon of cold water, from the fridge

Sprinkle the salt on the cut eggplant
Dredge the eggplant with flour to let it stick better with the tempura mixture

In a bowl, mix the tempura ingredients.
The cold water will prevent lumps from forming.
The amount of water to flour is about 1 to 1.
Add in water slowly until the tempura mixture is runny, not too thick or too watery.

Heat the oil in a pan till hot
Dip the eggplant in tempura mixture and fry on each side for about 2 minutes or until light brown.
Drain on paper towel and serve.

Besides eggplant, many other vegetables can be fried with tempura. Okra, shitake mushrooms are examples.


A nice 12 minute video on how to make  tempura.

A 3 minute video on the health benefits of eggplant

Another 4 minute video on making tempura:

Some cute eggplants

Mapletree Logistics Trust (M44U.SI)

Mapletree Logistics Trust, together with its subsidiaries, operates as a logistics real estate investment trust primarily in Singapore. It invests in a portfolio of logistics real estate and real-estate-related assets. The company’s properties include oil and chemical logistics, free trade and non free trade zone third party logistics, food and cold storage, distribution centre, and industrial warehousing. As of 31 Mar 2012, its portfolio consisted of 105 properties in Singapore, Hong Kong, China, Malaysia, and Japan. The company was founded in 2004 and is headquartered in Singapore.

Of the 105 properties:
53 are located in Singapore
22 are located in Japan
11 in Malaysia
8 in Hong Kong
6 in China
4 in South Korea
1 in Vietnam
Total book value of properties is S$4.1 billion.
(Total book value as at 30 Jun 2012 is $4.2 billion)

Financial year is from 1 April to 31 Mar.
The company pays dividend quarterly.
Dividend paid out for 5Q 2012 is 1.7 cents (Last FY has 5 Qs because of change in reporting period.)
NAV per unit is 88 cents as at 30 Jun 2012
Shares outstanding is 2,426.3 millions

5Q result presentation slides:

1Q 2013 result announced on 19 Jul 2012
Earnings Per Unit (EPU) is 1.13 cents
Distribution Per Unit (DPU) is 1.7 cents
The quarter started with 105 properties and ended with 109 properties
DPU goes ex on 24 Jul 2012

Company website:

Chart forMapletree Logistics Trust (M44U.SI)

Thursday, 19 July 2012

Recipe - Hotplate Egg Tofu

How do you cook hotplate tofu if you do not have a hotplate? Hotplate tofu is a savoury dish of fried egg tofu and other ingredients poured onto a  hot hotplate with half cooked eggs.

Instead of a hotplate which can be heated over a stove, I heat a plate with the beaten egg in a microwave oven on low for about 30 seconds. The egg is still runny in the middle with only the edges cooked. The other cooked ingredients are spooned on top the half cooked egg. The heat from the other ingredients will cook the egg.

There are 3 distinct steps to prepare this dish.

Step 1 - Fry the tofu.

I use 1 tube egg tofu. Cut into 1 cm rings, dust with corn flour and pan fry until both sides are brown. Typically, this tofu is deep fry. Deep frying is faster but it uses more oil. Pan frying still gives the tofu a crusty exterior and a mushy interior.

(Tip on how to cut the tube tofu - use a sharp knife and cut the tube into half. The tofu will drop out of the plastic tube. Cut the tofu into desired thickness)

Step 2 - Get the "hot" plate ready.

Beat an egg and spread the beaten egg over a serving plate. Microwave on medium for about 30 seconds. The egg should be runny in the middle and cook on the edges.

Step 3 - Cook the stir fry ingredients (the variety is up to you)

50 gm mince pork
5 button mushrooms (champignons), sliced
1 carrot, diced (mixed vegetables are great for this recipe)
1 potato, diced into small cubes
1 spring onion, cut into inch length
1 sprig coriander leaves
1 tbs of oil for frying
1 tsp of oyster sauce
A dash of pepper


In a wok or pan, heat the oil on medium and stir fry ingredients.
Takes about 5 minutes
 When the stir fry ingredients are cooked, pour them onto the serving plate with egg.
Top up with the fried tofu and serve.

This short video shows how a typical hotplate tofu is done:

This 7 minute shows cooking tofu with minced pork, without the egg on a hotplate

This 4 minute video shows hot plate tofu using Happy Call Pan

A 10 minute video on making a typical hot plate egg tofu.