That evening, as she returned to her small apartment, she felt the sting of poverty more acutely than ever before. She stood in the grocery aisle, torn between purchasing a jar of belacan and saving the money for herself. The worst part? The hot paste wasn’t even for her enjoyment.

It was meant as a gift for a youth exchange program she was participating in, a token to represent the flavours of Singapore. Despite the cost, she believed that belacan best captured the essence of her homeland’s culinary uniqueness.

As she reluctantly placed the belacan jar into her basket, she couldn’t help but ponder how to stretch her budget further. Living in Singapore was expensive, and every cent counted. She knew there were others like her, struggling to make ends meet while trying to share a piece of their culture with the world.

In those moments, she realised there was no shame in seeking ways to economise on food and essentials. Saving money didn’t diminish her pride in where she came from; it simply added another layer to her story.

Whenever Sarah met up with friends, they often chose to dine out at trendy restaurants. These outings were delightful, filled with laughter and good food. However, they also came with a hefty price tag. One day, Sarah decided to review her expenses from the previous month. She was shocked by the amount she had spent on eating out.

Determined to make a change, Sarah proposed a new plan to her friends. Instead of going to expensive restaurants, they would explore more affordable dining options. They agreed to try local diners, food trucks, and cosy cafes. This way, they could still enjoy each other’s company without breaking the bank.

Sarah’s friends were initially sceptical but soon discovered hidden gems in their city. They realised that these places offered delicious meals at a fraction of the cost. By choosing cheaper spots, Sarah managed to cut down her food expenses significantly. She found that the joy of spending time with friends didn’t depend on the price of the meal.

John could almost hear the argument brewing: “How else am I going to meet my friends if not at restaurants?” It was a valid point, especially in sunny Singapore, where free activities are scarce and parks promise nothing but a sweaty afternoon. The thought of melting makeup was enough to deter any outdoor plans.

But John had a solution. He suggested exploring places off the beaten track, where meals didn’t break the bank. Eateries were offering delicious dishes for under $10, a far cry from the typical $18 you’d spend at a mainstream mall restaurant.

These hidden gems didn’t require sacrificing comfort, either; air conditioning was still part of the package. For those unsure where to start, John recommended doing a little research or asking locals for their secret spots. It was all about discovering new experiences without compromising on quality or budget.

Stop worrying about high dining costs. Instead, explore hidden culinary gems.

Consider the principle of eating off the beaten path. This means seeking out eateries that require a bit of travel away from popular public transport hubs. Often, these spots offer more affordable prices than those located in bustling areas.

Imagine walking a little further from a crowded mall, just above a busy MRT station. There, you might discover a place like Fei Fei in Joo Chiat. It’s just four bus stops from the Dakota MRT station and offers the comfort of air conditioning along with a delicious $7.10 wanton mee.

While it might not match the $5 deals at a hawker centre, it’s significantly cheaper than the dishes at most upscale restaurants. Embrace the adventure of finding these unique spots for a satisfying and economical meal.

Once upon a time, there was a young woman named Emily who loved food. She enjoyed trying new restaurants and experimenting with recipes at home. However, she had never really kept track of how much she was spending on her culinary adventures. Emily knew it wasn’t about feeling guilty or ashamed, but rather about understanding her expenses better.

One day, she decided it was time to uncover the mystery of her food spending. Emily pulled out her bank statements and began to sift through them, noting every grocery store visit and dinner out. As she reviewed her expenses, she realised that her love for gourmet meals was costing more than she expected.

To make her life easier, Emily discovered an expense tracker app called Toshl. Although any tracker would do, she found this one particularly user-friendly. By diligently entering each transaction, Emily gained a clear picture of her spending habits.

Over time, Emily felt more in control of her finances. She was able to budget wisely while still indulging in her favourite foods. Her journey taught her that knowing how much she was spending was empowering, not shameful, and could lead to more mindful choices.

Stop fretting over your expenses; there’s a simple solution right at your fingertips. Imagine this: it’s 3 p.m., and the post-lunch slump hits. Suddenly, someone suggests bubble tea, and before you know it, you’re spending money you hadn’t planned to. Or perhaps you’re lured by the irresistible aroma of freshly baked buns on your way back to the office. These are the moments when unplanned expenses sneak up on you.

The answer lies in reaching for a piece of fruit instead. By choosing natural, unprocessed foods, you can curb those impulsive cravings and save money. Chris van Tulleken’s book, “Ultra Processed People,” sheds light on how Big Food companies engineer their products to keep us consuming more, boosting their profits at our expense.

If you’re unfamiliar with ultra-processed foods (UPF), now is the time to learn. Embrace whole foods, and you’ll find yourself spending less and feeling better. It’s a small change with a significant impact on both your wallet and well-being.

Big businesses, like Nestlé, have orchestrated a remarkable campaign to introduce their products to rural Brazilians. Employing a vast network of door-to-door salespeople, they have effectively woven their sugar-rich foods into the daily lives of these communities. This grassroots approach has made it easy for families in remote areas to access and become reliant on processed snacks.

Consider the seemingly innocent bag of Lay’s chips. Each crunchy bite is designed to keep you reaching for more. Similarly, those ‘healthy’ cereal bars, often marketed as nutritious choices, are packed with additives that subtly encourage overconsumption.

This widespread distribution strategy has not only expanded the reach of junk food but also altered eating habits. As a result, many Brazilians now find themselves craving these convenient yet unhealthy options.

However, there is an alternative path. By consciously reducing intake or trying a brief fast, individuals might discover a newfound clarity and well-being. It’s a journey back to basics, encouraging a shift towards whole, unprocessed foods that nurture rather than hook.

In the bustling city, one of the most significant monthly expenses for residents is groceries. This includes those impromptu purchases like a dozen eggs on a Tuesday night or a refreshing green tea when the craving hits. Many people head to suburban malls with megamarts such as Fairprice Extra, thinking they offer the best deals. However, these trips often come with hidden costs like transportation, making them less economical.

Savvy shoppers, however, have discovered the charm and value of local minimarts like Sheng Siong, Prime, or U-Stars. These smaller stores, nestled within neighbourhoods, frequently provide better prices and eliminate the temptation of buying unnecessary items that larger stores display in abundance.

Moreover, a simple strategy can save even more: eat before shopping. A visit to a grocery store on an empty stomach can lead to impulsive buying, a lesson first learned by some in the aromatic bread aisles of the U.K., where scents are strategically used to entice purchases. By staying local and shopping smart, the city’s residents can keep their grocery bills in check while enjoying the convenience of a short walk home.

In a bustling city where time was as precious as gold, a savvy shopper discovered a clever trick to make life easier. He had never attended a home economics class, but he didn’t need one to know this secret: buy cooked food instead of raw ingredients.

Cold Storage, Fairprice, and Giant offered ready-to-eat delights, but Cold Storage stood out with its tempting array. Char siew, roast chicken, pork belly, sausages, pork ribs, and roast duck lined the shelves like a gourmet buffet.

Every evening at 8 PM, he would stroll into the store, knowing that prices for these mouthwatering meats would be slashed by half. His strategy was simple: purchase a mix of three different meats and enjoy them throughout the week.

He’d pack his Thermos flask with delicious combinations—a whole chicken paired with ribs or a chunk of duck breast—and have a satisfying lunch every day. He learned that shopping in the afternoon was futile; the real deals came only after dusk.

His routine was efficient and rewarding, saving him both time and money while keeping his meals varied and delectable.

In the bustling aisles of most supermarkets, except for FairPrice, shoppers might notice a “reduced to clear” section tucked away in a corner. This is where Cold Storage and Giant often display their overstocked or soon-to-expire items. These sections reveal the quirks of procurement, offering savvy shoppers an opportunity to snag quality products at a fraction of the cost.

The allure of these sections lies in their affordability. Items nearing their expiration dates are marked down significantly, providing budget-conscious consumers with access to good deals. It’s a chance to indulge in quality groceries without stretching the wallet.

Beyond supermarket aisles, food rescue groups play a crucial role in this narrative. These organisations partner with grocers to save food that would otherwise be discarded. Volunteers can earn access to these rescued goods by contributing their time and efforts.

This system not only helps reduce food waste but also fosters a sense of community among those involved. It’s a win-win situation where both the environment and consumers benefit. By embracing these options, individuals can enjoy delicious meals while supporting sustainable practices.

For those looking to make a positive impact while reducing food waste, there is an intriguing option available. SG Food Rescue is a group dedicated to salvaging edible food that would otherwise end up in the trash. The volume of food they save is truly astounding, and supporting their cause can be a meaningful way to contribute to environmental efforts.

However, it is essential to note that participating in such initiatives can be cumbersome for some individuals. The effort required might outweigh the benefits for certain people, making it less appealing despite the noble cause.

On another front, eating at school cafeterias can be a practical solution for those working in educational institutions. Although some may find the menu less exciting, these dining options are generally more budget-friendly.

For anyone struggling with the rising cost of living, it’s essential to remember that finding ways to cut expenses isn’t something to be embarrassed about. Implementing simple tips and strategies can help manage finances without compromising on essentials, ultimately leading to a more balanced lifestyle.

Singapore-Inspired Recipes to Reduce Food Waste

Singapore’s multicultural heritage has created a rich tapestry of flavours from Chinese, Malay, Indian, and Peranakan influences. The following recipes incorporate this diverse culinary tradition while focusing on minimising food waste and maximising the use of available ingredients.

1. Singapore-Style Fried Rice (Nasi Goreng)

Perfect for using leftover rice and small portions of vegetables, and protein

Ingredients:

• 3 cups day-old cooked rice (jasmine rice works best)
• 2 tablespoons cooking oil
• 2 eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• Any leftover meat or seafood, diced (chicken, prawns, char siu, etc.)
• 1-2 cups mixed vegetables (use whatever is in your fridge: carrots, peas, corn, bell peppers, cabbage)
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon light soy sauce
• 1 teaspoon white pepper
• 1 tablespoon sambal belachan (can substitute with any chili paste)
• Spring onions, sliced, for garnish
• Fried shallots, for garnish
• Cucumber slices, for serving

Method:

1. Heat half the oil in a wok over high heat. Add beaten eggs and swirl to create a thin omelet. When set, fold and remove from wok. Slice into thin strips and set aside.
2. Add remaining oil to the wok. Stir-fry garlic and onion until fragrant (about 1 minute).
3. Add any raw meat or seafood and cook until almost done.
4. Add vegetables and stir-fry for 1-2 minutes.
5. Add rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes.
6. Add kecap manis, soy sauce, white pepper, and sambal. Mix well.
7. Return egg strips to the wok and toss everything together.
8. Garnish with spring onions and fried shallots. Serve with cucumber slices.

Food Waste Tips:

• This recipe is perfect for using the last bits of vegetables in your crisper drawer
• Works with any leftover cooked meat, even small amounts
• Day-old rice works better than fresh rice for fried rice
• Store fried shallots in an airtight container to use as a garnish for multiple dishes

2. Singapore Curry Vegetable Stew (Sayur Lodeh)

Great for using vegetables that are starting to wilt

Ingredients:

• 2 tablespoons cooking oil
• 2 tablespoons curry paste (or 2 tablespoons curry powder mixed with 1 tablespoon water)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 lemongrass stalk, bruised and tied in a knot
• 2 kaffir lime leaves (optional)
• 4 cups mixed vegetables (cabbage, carrots, long beans, eggplant, okra, etc.)
• 200g firm tofu, cubed (optional)
• 100g tempeh, cubed (optional)
• 400ml coconut milk
• 1 cup water or vegetable stock
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon salt, or to taste
• Fresh lime juice to serve

Method:

1. Heat oil in a large pot. Add curry paste and stir-fry until fragrant, about 2 minutes.
2. Add onion, garlic, and ginger. Cook until softened.
3. Add lemongrass and lime leaves if using.
4. Add harder vegetables (carrots, etc.) first, followed by softer ones. Stir-fry for 2-3 minutes.
5. Add tofu and tempeh if using.
6. Pour in coconut milk and water/stock. Bring to a simmer.
7. Add sugar and salt. Simmer for 15-20 minutes until vegetables are tender.
8. Taste and adjust seasoning. Serve with steamed rice and a squeeze of lime juice.

Food Waste Tips:

• Use vegetable scraps to make the stock for this dish
• Root vegetable peelings can be added for extra flavor
• Almost any vegetable that’s starting to wilt can be revived in this curry
• Freeze leftover curry paste in ice cube trays for future use

3. Singaporean Bread Pudding (Roti John Pudding)

Perfect for using stale bread and buns

Ingredients:

• 6 cups stale bread or buns, torn into pieces (can use leftover mantou, hot dog buns, white bread, etc.)
• 3 eggs
• 400ml coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon pandan extract (optional)
• 1/3 cup raisins or chopped dates (optional)
• 2 tablespoons butter, melted
• 1/4 cup condensed milk for drizzling
• Toasted dessicated coconut for garnish

Method:

1. Preheat the oven to 170°c (340°f). Grease a baking dish.
2. In a large bowl, whisk together eggs, coconut milk, sugar, salt, vanilla, and pandan extract if using.
3. Add bread pieces and let soak for 15 minutes, occasionally pressing down so all pieces absorb the liquid.
4. Fold in raisins or dates if using.
5. Pour the mixture into the prepared baking dish. Drizzle with melted butter.
6. Bake for 35-40 minutes until golden and set in the centre.
7. Serve warm, drizzled with condensed milk and sprinkled with toasted coconut.

Food Waste Tips:

• Perfect use for stale bread that would otherwise be thrown away
• Works with many types of Asian and Western breads
• Can add any leftover nuts or dried fruits
• Freezes well for future desserts

4. Singapore-Style Fritters (Cucur)

Uses vegetable scraps and leftover batter

Ingredients:

• 1 cup plain flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup water (approximate)
• 2 cups mixed vegetable scraps, finely chopped (carrot tops, cabbage cores, bean sprouts, corn kernels, etc.)
• 1 small onion, thinly sliced
• 2 tablespoons chopped coriander (stems and leaves)
• Oil for deep frying
• Chili sauce for serving

Method:

1. In a large bowl, combine flour, rice flour, baking powder, curry powder, and salt.
2. Beat in the egg and gradually add water until you have a thick batter.
3. Fold in all vegetables and coriander. The mixture should be thick but droppable from a spoon.
4. Heat oil in a wok or deep pan to 170°C (340°F).
5. Drop spoonfuls of batter into hot oil and fry until golden brown, about 3-4 minutes.
6. Drain on paper towels. Serve hot with chili sauce.

Food Waste Tips:

• Perfect for using up vegetable scraps and stems
• Extra batter can be refrigerated for up to 2 days
• Use leftover roasted vegetables for extra flavor
• Make smaller fritters to use as soup toppings the next day

5. Singapore Breakfast Congee

Great for using leftover rice and small amounts of protein

Ingredients:

• 1 cup leftover cooked rice
• 4 cups water or stock (can use homemade from scraps)
• 1 inch ginger, sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon white pepper
• Salt to taste

Toppings (use any/all available):

• Leftover cooked chicken, shredded
• Century eggs, chopped (optional)
• Spring onions, sliced
• Fried shallots
• Youtiao (Chinese crullers), cut into pieces
• Fresh herbs (coriander, Thai basil)
• Sambal or chili oil

Method:

1. In a pot, combine rice, water/stock, and ginger. Bring to a boil.
2. Reduce heat and simmer for 25-30 minutes, stirring occasionally until rice breaks down and congee becomes creamy. Add more water if needed.
3. Season with soy sauce, white pepper, and salt.
4. Serve hot with your choice of toppings.

Food Waste Tips:

• Perfect way to use leftover rice
• Use chicken carcass or prawn shells to make the stock
• Small amounts of leftover protein (even just a few tablespoons) work well as toppings
• Make a larger batch and refrigerate for quick breakfasts throughout the week

6. Singapore-Style Cabbage Rolls (Bak Choy Bao)

Uses wilting cabbage leaves and leftover fillings

Ingredients:

• 8-10 large cabbage leaves (outer leaves work well)
• 300g ground meat (or use leftover cooked meat, finely chopped)
• 1 cup cooked rice or leftover grains
• 1 carrot, finely diced
• 2 mushrooms, finely diced
• 2 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 egg (optional, helps bind mixture if using cooked meat)

Sauce:

• 1 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Method:

1. Blanch cabbage leaves in boiling water for 2 minutes until softened. Refresh in cold water and drain.
2. Mix all filling ingredients together in a bowl.
3. Place a portion of filling in the center of each cabbage leaf. Fold in sides and roll up.
4. Arrange rolls in a steamer basket, seam side down.
5. For the sauce, bring stock, oyster sauce, and soy sauce to a simmer in a small pot.
6. Add cornstarch slurry and cook until thickened.
7. Steam cabbage rolls for 15 minutes (or 10 if using pre-cooked meat).
8. Serve with the sauce drizzled over.

Food Waste Tips:

• Great use for wilting outer cabbage leaves that might otherwise be discarded
• Perfect vehicle for small amounts of leftover cooked grains
• Can substitute the filling with any leftover stir-fry, finely chopped
• Freeze uncooked rolls for a future quick meal

7. Singapore Tropical Fruit Bread (Fruit Pan Loaf)

Uses overripe fruits

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk
• 1 1/2 cups mashed overripe fruits (bananas, mangoes, papayas, or a mix)
• 1/2 cup chopped nuts or seeds (optional)

Method:

1. Preheat oven to 180°C (350°F). Grease a loaf pan.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla and coconut milk.
5. Fold in mashed fruits.
6. Gradually stir in flour mixture just until combined. Fold in nuts if using.
7. Pour batter into prepared pan.
8. Bake for 55-65 minutes until a toothpick inserted in center comes out clean.
9. Cool in the pan for 10 minutes before removing to a wire rack.

Food Waste Tips:

• Perfect for using overripe fruits that are too soft to eat fresh
• Freeze overripe fruits until you have enough to make a loaf
• Stale bread can be turned into bread pudding or French toast
• Loaf freezes well for future breakfasts or snacks

8. Singapore Leftovers Laksa

Transforms various leftovers into a flavorful noodle soup

Ingredients:

Laksa Paste:

• 6 dried chillies, soaked and deseeded (or 2 tablespoons chilli paste)
• 2 fresh red chillies
• 3 shallots or 1 small onion
• 3 cloves of garlic
• 1 inch of galangal or ginger
• 1 stalk lemongrass, white part only
• 1 teaspoon shrimp paste (belacan)
• 1 tablespoon coriander seeds
• 1 teaspoon turmeric powder

Soup:

• 2 tablespoons cooking oil
• Prepared laksa paste
• 400ml coconut milk
• 2 cups chicken or vegetable stock
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 2 kaffir lime leaves (optional)

To Serve:

• 200g rice noodles or egg noodles, cooked
• Leftover cooked proteins (chicken, prawns, fish, tofu)
• Leftover cooked or fresh vegetables
• Bean sprouts
• Lime wedges
• Fresh herbs (mint, coriander, Thai basil)
• Sambal or chilli oil

Method:

1. For the paste, blend all ingredients in a food processor until smooth.
2. Heat oil in a large pot. Add laksa paste and stir-fry until fragrant, about 3-4 minutes.
3. Add coconut milk and stock. Bring to a simmer.
4. Add fish sauce, sugar, and lime leaves if using. Simmer for 10 minutes.
5. Taste and adjust seasoning.
6. To serve, place noodles in bowls, add leftover proteins and vegetables.
7. Pour hot laksa broth over.
8. Top with bean sprouts, herbs, and a squeeze of lime.

Food Waste Tips:

• Make larger batches of laksa paste and freeze in portions
• Almost any leftover protein works well
• Use vegetable scraps to make the stock
• A perfect “clean out the fridge” end-of-week meal

These recipes showcase Singapore’s diverse culinary heritage while offering practical ways to minimise food waste and maximise the use of ingredients you already have.

Maxthon

Maxthon has embarked on an ambitious journey to significantly enhance the security of web applications, driven by a resolute commitment to safeguarding users and their confidential data. At the heart of this initiative lies a collection of sophisticated encryption protocols, which act as a robust barrier for the information exchanged between individuals and various online services. Every interaction—whether it involves sharing passwords or personal information—is protected within these encrypted channels, effectively preventing unauthorised access attempts from intruders.

This meticulous emphasis on encryption marks merely the initial phase of Maxthon’s extensive security framework. Acknowledging that cyber threats are constantly evolving, Maxthon adopts a forward-thinking approach to protecting its users. The browser is engineered to adapt to emerging challenges, incorporating regular updates that promptly address any vulnerabilities that may surface. Users are strongly encouraged to activate automatic updates as part of their cybersecurity regimen, ensuring they can seamlessly take advantage of the latest fixes without any hassle.

In today’s rapidly changing digital environment, Maxthon’s unwavering commitment to ongoing security enhancement signifies not only its responsibility toward users but also its firm dedication to nurturing trust in online engagements. With each new update rolled out, users can navigate the web with confidence, knowing that their information is continually safeguarded against emerging threats in cyberspace.