The world of Tzu Chi (Vol.110)

TZU CHI 110 59 Ng Hui Ling A nutritionist with a Bachelor’s degree in Nutrition and a Master’s degree in Sports Science, who served at the Singapore Heart Foundation before becoming self-employed, providing dietary consultations to vegetarians and writing a nutrition column for a health magazine. arrowhead chips or any other deep-fried edibles at home are aware that the calorie count of the homemade version is nowhere much lower than their store-bought counterparts. This realization is particularly reinforced by the sight of the substantial volume of oil being poured into the wok for deep- frying. Yet, for many of us, deep-fried snacks like arrowhead chips and potato chips are hard to resist. Most of the time, we would have consumed an entire jar before we were even aware of it. After entering primary school, my daughter began to enjoy snacking on crispy titbits, prompting me to constantly nag her in thewords of mymother: “When faced with food, no matter how tasty, you must practise self-control. Only then will you be able to savour the food you enjoy for the rest of your life.” My suggestion to snack lovers would be to read thenutrition label carefullywhenmakingsnack choices, and turn to healthier options.Alternatively, go for snacks that are packaged in smaller portions, such as snacks that come in palm-sized mini packs, as they facilitate effective portion control. After all, snacks are best savoured in moderation, instead of in excess. During the last festive season, I decided to invite my friends over for a home-cooked meal, instead of eating out at a restaurant as initially planned. My mother voiced her doubts over the phone, asking if I could manage the elaborate meal preparations. In response, I cheekily wondered aloud to my mother exactly howmany dishes would I have to prepare in anticipation of my guests. Afriendonce recounted tome thefirst time she went to her in-laws’house for the reunion dinner on the eve of Chinese New Year. She was astonished to see only one vegetable dish among the total of eight dishes served. Meanwhile, I was curious to knowwhether the table of nine did actuallymanage to finish all eight dishes. “We didn’t. Everyone was pushing the dishes around towards the end of the meal. The leftovers were eventually stashed into the fridge,” my friend admitted. In retrospect, my father brought me up rather well, shaping me into a practical person. On the day of the gathering, I calculated the number of guests and estimated the servings required. I came up with a menu of lotus root soup boiled with peanuts and corn, a colourful platter of mixed vegetables and nuts, a dish of baked lion’s mane mushrooms, and a dessert of peach resin, red dates and longan. When I related the menu to my mother, she teased, “This is far from a feast to honour your guests; it sounds like a casual meal instead.” We spent the Chinese New Year without consuming any meat and alcohol, or indulging in gambling. The standard etiquette or conventions of hospitality might have been lost on me, but all that mattered was that night, my family and guests were engaged in conversations about books, life and our dreams over a pot of tea, as we fed off positive energy from each other, leaving us feeling motivated to move forward.