Born in the vibrant city of Singapore with a unique Eurasian blend of Portuguese and Chinese heritage, my journey has taken me from the bustling streets of Singapore to the serene and open landscapes of Sweden. My educational pursuits in Singapore culminated at tertiary level with two separate Master degrees, after which I embarked on a new adventure in 2002, moving to Sweden. In Sweden, I pursued with deep interest, the knowledge field of applied linguistics, particularly corpus linguistics research methods, earning a doctoral degree from one of northern Europe’s largest universities, the University of Gothenburg. I currently work as Project Manager, focusing on EU and international projects, at RISE Research Institutes of Sweden, at the Division of Bioeconomy and Health, Department of Agriculture and Food. My office is located in Mölndal municipality. Mölndal, known also as the Valley of Mills, is located about ten minutes by bus ride from the city center of Gothenburg to the south. If you’re ever traveling south from Gothenburg to Malmö, whether by train or car, you will likely come by Mölndal municipality. In these pages at cmariec.com, you’ll find my lifestyle musings on culinary and travel adventures from Singapore to Sweden, and from when I lived and worked the Arctic City of Tromsø (2018 to mid-2022). SINGAPORE | SWEDEN | NORTHERN NORWAY Life in Singapore Pursued all academic interests in Singapore, of which the post-graduate years were founded in two separate disciplines. In 2000, graduated with two separate Masters Degrees: (i) Master of Science in Information Studies at the Nanyang Technological University (NTU) in Singapore (ii) Master of Arts in the English Language at the National University of Singapore (NUS). In 1999, represented the Republic of Singapore at the Miss Universe Pageant in Trinidad and Tobago. With this came a variety of film, educational TV, media, and ambassadorial work for the Singapore Tourism Board. Life in Sweden In 2002, moved from Singapore to Sweden in order to pursue a PhD in Gothenburg, where a number of international corporate head offices were located that all had a substantial business presence in Singapore and also Asia in general. In 2009, graduated with a PhD in applied critical linguistics from the faculty of humanities at the University of Gothenburg, with a cross-disciplinary thesis entitled, Swedish management in Singapore: a discourse analysis study, looking particularly into the concepts of assimilation, integration and hierarchy, at top management levels of Swedish-Asian corporations in Singapore. 2013, as research fellow at the Centre for International Business Studies (CIBS), School of Business, Economics and Law at the University of Gothenburg, Sweden, researching the future implications of increasing Asian-Swedish cooperation within the field of international business. The project is entitled Gothenburg in Asia, Asia in Gothenburg, funded by the Anna Ahrenberg Foundation. The project is aligned with the 400 years anniversary of the city of Gothenburg in 2021, and falls under the broad category of Kunskap Göteborg 2021 initiated by city representatives of Gothenburg, Göteborg & Co, University of Gothenburg and Chalmers University of Technology. 2015, was granted the Flexit post-doctoral scholarship by Bank of Sweden Tercentennary Foundation (Riksbankens Jubileumsfond, RJ) for a three year project together with the Swedish-Swiss multinational enterprise ABB. From 2015-17, the research will take place at ABB Corporate Research Sweden HQ in Västerås, and at CIBS during 2017-18. The research focus of the project is how new technologies are perceived and accepted by users and customers, using linguistic methods of data analysis. More information can be found at RJ’s website, at Riksbankens Jubileumsfond (RJ) Felxit 2015. Life in Northern Norway (2018-2022) 2018, late summer. I acquired new work as Market Scientist at Nofima. Having moved to the county of Troms in August, I’m currently enjoying myself, exploring the island city of Tromsø. From the 1900s, this city became known as Paris of the North due to how the people of Tromsø were exceptionally stylish and sophisticated in contrast to the fishing village preconception that many might have of a city located in the Arctic Circle. In my years in Sweden, I have known Sweden to be called the land of the midnight sun. During the long summer mights, it was beautiful to sit and watch the sun’s languid pendulation between east and west, touching the horizon out at sea before going up again. Northern Norway takes this languid pendulation of the sun to the extreme. It is not only known as the land of the midnight sun, but it is also the land of polar nights and the northern lights. This is my new adventure. And in these lifestyle blog pages, you’ll find my personal thoughts, insights and musings. Cheryl Marie Cordeiro | PhD MSc MA ACADEMIC REFLECTIONS | CV LIFESTYLE BLOG

Niederegger Arkadencafé: history over coffee, in Lübeck, Germany

Niederegger Arkadencafé, Luebeck, Germany

The Niederegger Arkandencafé in Luebeck, Germany.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro for CMC, 2009

The Niederegger Arkadencafé in Lübeck makes for the perfect place to sit, relax and soak in the impressions and history of this cozy town. The café itself has a long standing history, beginning in 1806, founded by Johann Georg Niederegger.

Niederegger Arkadencafé, Lübeck, Germany, Marketplace

A view of the Niederegger Arkadencafé, from the market square looking in.

The café is located right at the Markt or the market place, which is a large buzzing square lined with cobbled stones, next to the Town Hall. The market place itself is ancient in terms of existence and use, where excavations of the site as recently as in the 1990s showed that the square had been in continuous use since prehistoric times and might have even been considered a sacred place of worship in times before Christianity.

Niederegger Arkadencafé, Lübeck, Germany, Marketplace, pillar

History as it shows up on the pillars and walls of the arcade and market place.

The buildings surrounding the square feature architectural designs from eras gone by, the copper roofs, concrete pillars and bricks all marked by moving in history, through time.

Niederegger Arkadencafé, Lübeck, Germany, Marketplace, inside out

The outdoor section of the café that faces the market square.

Our visit to Lübeck coincided with the Harley Davidson weekend in the small town, so the café was filled with people waiting in anticipation for the Harley concert that was to begin at about 6 pm that evening, in the square.

Freshwater crayfish to a kräftskiva, 2009

freshwater crayfish 1, kräftskiva

Freshwater crayfish from Turkey, voted best in taste by the newspapers, Göteborgs Posten and DN, Sweden. Despite an ever present crayfish plague that began around 1985, the end of the 1990s saw a gradual increase in the production of Turkish crayfish from 320 to 1500 tonnes annually (Harlioglu, 2004).
Photo © Jan-Erik Nilsson for CMC, 2009

The month of August in Sweden is mostly dedicated to the Crayfish Party or kräftskiva, where tons of crayfish are consumed. We’ve already had our first batch of crayfish earlier this year around Midsummer, the difference being that the ones consumed around Midsummer, came from the sea and these pictured here, with a lovely deep orange-red, are of freshwater origins.

I can’t help but compare crayfish eating in Sweden with crab eating in Singapore. Eating either of them would be considered a social event of sorts in both countries, because the meat of the crustaceans are rather inaccessible and getting to the meaty bits is a complicated, time consuming, if not frustrating affair that is preferably done after you’ve eaten something else.

freshwater crayfish in bowl, kräftskiva

Crayfish eating, much like eating crabs in Singapore, is a social activity that definitely calls for good company, as the event can stretch over several hours.

Crayfish eating is a lot kinder in many ways. In Singapore, you have a mortar pestle to help break open stubborn crab claws; in Sweden, no such tool is needed for the crayfish, fingers will do. In crayfish eating, you needn’t have to spend half an hour peeling the shell to get to the meat. In Singapore, a half hour’s effort into the compartmentalized body of the crab renders less than enough for a crab meatball, like the ones you find in the Straits Chinese soup, bakwan kepeting.

Of all crab varieties found at the wet markets in Singapore, I find Flower crabs (portunus pelagicus) considerably hopeless to gather meat from and would be tempted enough to opt out of the crab eating session if they were served. The body of the crayfish, meatier than the average crab claw, is accessible in just about a single snap of the shell over the main section.

In Sweden, freshwater crayfish are relatively less expensive compared to those harvested from the sea. And in a test that proved that cheaper was better, these freshwater ones were voted best in taste in Swedish newspapers, GP and DN. GP had a panel of eleven persons ranging in age from 24 to 83 years old. The group tasted about ten different versions of cooked crayfish, ranking their favourites according to colour, taste and freshness.

After having tasted crayfish from both sea and lakes, these freshwater crayfish though smaller in size than the sea faring ones, tasted wonderfully full in flavour, excellent with some mayonnaise or aïoli, atop a piece of good bread.

Cut of lamb with rösti

Pan fried lamb with rösti

Lamb with a sprig of rosemary, served with rösti on the side.
Photo © Jan-Erik Nilsson for CMC, 2009

On our meny today is a cut of lamb, not too overdone, which is the way I love it and rösti on the side. Rösti is fairly fast and easy to do, giving an interesting variation on how potatoes are served with a meal.

Cuts of lamb in the grill pan

Cuts of lamb in the grill pan.

The cuts of lamb for this meal were marinated uncomplicatedly in some garlic, salt and rosemary. I think these three ingredients complement the flavour of the meat well and allows you to enjoy lamb as is.

If however, you’re looking to something more adventurous, then perhaps you could try this recipe for marinade:

Ingredients
1/3 cup white wine
1/4 cup ketchup
2 tablespoons cooking oil
2 tablespoons soy sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/3 teaspoon crushed garlic
1/2 teaspoon mustard

Enjoy!

Pickings by the sea, the Swedish west coast

Cheryl Marie Cordeiro, wild apples, Swedish west coast

Wild apple picks along the beach, the Swedish west coast.
Photo © Jan-Erik Nilsson for CMC, 2009

Some early autumn leaves are already hitting the ground, hinting at the upcoming fall. The weather however, is still warm for an explorative outing to the beach along the Swedish west coast – and I took the opportunity to enjoy the seabreeze, coming upon some surprise finds!

Cheryl Marie Cordeiro, landscape Swedish west coast

Against some dramatic rocks by the beach. I’m wearing a purple knit top purchased from Liang Court in Singapore, more than a decade ago. Bay Trading white shorts and a brown knit shrug from DKNY, New York, strewn and camouflaged on the rocks to the right.

As a first time visitor to Sweden a few years ago, I found it surprising that there are very few white sandy beaches, ones that stretched for miles. What characterises the Swedish west coast rather, are large boulders that create a dramatic sand coloured landscape, moulded by weathering in time.

Rock formation, Swedish west coast

An example of a dramatic rock formation found along the Swedish west coast. How much time will pass before the little one gives in to the weight of the larger, if ever? The formation was assembled here for us to ponder, by a melting glacier at the end if the last ice age some 10,000 years ago.

Instead of dismay, I found myself embracing the unmistakable rocky shores of the Swedish west coast! A most wonderful sight in summer is people laying down their blankets atop a boulder and enjoying the sun. At high summer, you’ll witness these sturdy and a lot of times grey boulders come into a burst of life and colours, with people wearing striking beach wear and swimwear, carrying with them their sunglasses, floats for children and wicker baskets that contain the simplest but what looks like the most enjoyable picnic meal.

Writing your body: Stilettos as a feminine statement of power in the office

Vivienne Westwood, Emilio Pucci, Bottega Veneta

Some women build their daily outfits beginning with their shoes. Beginning with this pair of Emilio Pucci wrapped purple suede heels, this is an outfit ensemble I could see myself wearing to the office in autumn. A wool blend Bottega Veneta shift dress paired with a charcoal grey jacket with doubel lapels by Vivienne Westwood. Over this ensemble, a square wrap coat by Vivienne Westwood Anglomania with a large purple patent tote (35cm x 40cm x 13 cm), also by Vivienne Westwood.

I’ve been following with interest, the following articles from the more lighthearted Daily Mail in the UK:

Apparently the Trade Union Council (TUC) in the UK would like to call for a ban of the use of high heels for women in the office (printed on the 6th of August, 2009), citing sexism and health problems for women who wear high heels to work everyday. This article was followed the next day with a counter article written by Maureen Rice (7th August, 2009) who said that the best careers advice ever given to her was one from her female boss:

Whenever you know you are going to have a challenging meeting,’ she said, ‘and especially if that meeting is mainly with men, wear high heels.

Rice’s article gets more interesting from there on, citing heels as a symbol of feminine power in the office and how heels can give women more confidence in the office when facing their male colleagues. Heels as symbols of small daggers clinging to the heels of women who wear them, are not so much “I want to turn you on” as “I want to take you on”.

In the numerous brands of feminisms, the one that caught my imagination most were essays from the genre l’écriture féminine or ‘feminine writing’, writings predominantly by Hélène Cixous and Luce Irigary from the late ’70s. The writings of Cixous in particular, would trouble women who resist the sense of being tied to the biological, but for others, it could offer a strong sense of relief that gushes from the inner core as her works encourage the celebration of differences between the biological male and female. Why fight biology and climb an uphill battle for equality that sounds defeating to begin with when we can revel in it, and with it, celebrate too the subsequent differenes in manifestations of the sexes whether in speech, writing or in this case, dressing.

The article by Rice voices this very aspect of being female and of possessing your feminity on your own terms, especially in the highly competitive world of business. And where once restraining clothing items such as corsets and stilettos were seen as a tools of constriction, a mark of biology, is now viewed as an expression of will and control of self when worn, for today, the difference lies in choice. Now women decide for themselves what to wear.

Gossamer

Cheryl Marie Cordeiro, gauze shawl

White gauze shawl.
Photo © Jan-Erik Nilsson for CMC, 2009

I unwrapped the gift in the mail that had made it all the way from Singapore, purchased from Indonesia. A gossamer shawl, one I wondered how to put to good use when living in this part of the northern hemisphere. Too delicate for autumn and winters and too warm in the sometimes scorching summers of Sweden.

Swedish west coast in August

A beach by the Swedish west coast on a cloudless summer’s day.

But as some things go, the ocassion for its use presented itself nicely when we had a beach day by the Swedish west coast. The gossamer white of the shawl, which reminds me so much of a more delicate version of a cheesecloth that my mother once used to squeeze soya milk from grounded soya beans when I was young, made the perfect beachside pareo to the white one piece swimsuit.

The swimsuit is from Next in the UK, and the wooden crafted necklace, I purchased from a thirftstore in Sweden.

Two toned slingbacks, Salvatore Ferragamo

Chanel flap bag and Ferragamo kitten heels

The beige Chanel flap bag seems a complement to the Ferragamo kitten heeled slingbacks.
Photo © Cheryl Marie Cordeiro-Nilsson for CMC, 2009

Ferragamo knows shoes. Classic and elegant in design, Ferragamo shoes are what I grew up witnessing most working women in Singapore own and love. A staple in most career women’s closets back then as is today, it isn’t difficult to understand why women generally rave about their Ferragamos – they’re utterly comfortable.

Made with the softest, buttery leather that feels like sheer luxury on your feet, Ferragamos tend to mould to the shape of your feet and make you forget that you’re actually wearing shoes.

Ferragamo two toned, beige black kitten heels

Ferragamo shoes also come in a range of width sizes, from AAAA to D or E, the latter being broadest when measured across the ball of the feet. Most, if not all Ferragamo shoes sold in the Singapore stores are of width C.

“So, what’s with kitten heels? I don’t understand them”, a girlfriend of mine said whilst bringing a warm cup of hot chocolate to her lips. She added that kitten heels of 2.5 inches were odd because they were inbetween the inherently sexy spiked stilettos and the inherently girlie Marc Jacobs or Ferragamo’s Varina flats.

I’ve never really thought about kitten heels, especially when purchasing subconsciously, but thinking back on what kinds of shoes I end up wearing to the office, I realize that most have actually been kitten heeled pumps. Ultimately, it was the comfort factor, when having to walk about in the office from meeting to meeting or even getting to and from work, you appreciate shoes that are kind on your feet. In the highly competitive life in Singapore, missing the first 3 minutes per interval train system during your rush hour timeline also inevitably makes you feel behind time. This is especially so if you make it to the platform just in time to see the train take off without you. Kitten heels give you that two seconds advantage over the stilettoed.

Ferragamo two toned heels

Beige and black with an embossed logo on the front of the shoes.

This pair of two toned, sleek kitten heeled slingbacks are indeed comfortable. For the sassier career woman, you might wish to check out the new Ferragamo Creations range. The Viatica for example, is high on my list of appealing shoes! It probably isn’t as comfortable as these two toned slingbacks, but as with every Ferragamo piece, it’s symmetry and balance in design is a work of art. And definitely eye candy enough for office conversation.

Chocolate orange chiffon cake

Chocolate orange chiffon cake 1

Chocolate orange chiffon cake

Photo © Jan-Erik Nilsson for CMC, 2009

The perfect cake to pack along in a picnic basket? Why, a chiffon cake, of course!

This chocolate orange chiffon cake is the latest addition to our baking spree. Light as a feather in texture, the chiffon cake’s no fuss, non-greasey, cream-free nature makes it just about the most convenient cake to pack for that picnic by the beach.

Chocolate orange chiffon cake with recipe

Chiffons make a perfect cake for picnics.

The recipe I used for this cake came originally from The Joy of Baking website, the orange chiffon cake recipe. I wanted a hint of chocolate in my cake, so here’s what I used:

8 eggs, separated
2 1/4 cups (225 grams) sifted flour
1 1/2 cups (240 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil
3/4 cup (180 ml) orange juice
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder

Apart from mixing the ingredients right, folding the egg whites into the egg yolk batter and adding the flour a third at a time till you can get a smooth batter from it, what keeps the chiffon cake from collapsing after coming out of the oven is turning the cake upside down, or suspending it upside down, to cool. I’ve found an ungreased baking pan to be essential for the cake to reach its desired height because it allows for the batter to cling to the sides of the pan as it leavens during the baking process.

This cake baked at 170 deg C for about an hour in a normal convenction oven and then cooled for about an hour or two before being removed from its pan.

Cherries from the garden, Sweden

Cherries from our garden.

Chiffon cakes also make for perfect sandwiching, that brings you something akin to the Classic Victoria Sandwich, a traditional and fairly sweet English tea / party cake that goes well with both tea and coffee.

It’s just about time to harvest the cherries from our garden and this lot (shown in the picture above) went into the making of the chocolate orange chiffon sandwich.

Orange chocolate chiffon cake, sandwiched with buttercream and cherries

Sandwiched

Butter cream or in this case, plain whipped cream, was put atop fresh sliced cherries on one layer of cake and another layer of cake was placed on top of that.

For this particular chocolate orange chiffon, which I found to be somewhat sweet, even though I’ve cut some sugar from the main recipe, a mild vanilla cream sandwiched with a fresh fruit of your choice, such as strawberries would also be a wonderful tea-time delight!

Enjoy!

Summer reading in CHIJ blue

Cheryl Marie Cordeiro, Reading 1

A blue pinafore dress by Alice and Olivia in a royal blue that is close to, if not just a slight shade darker than the CHIJ (Convent of the Holy Infant Jesus) school uniform blue I grew up wearing.

Photo © Jan-Erik Nilsson for CMC, 2009

As a student in Singapore, the days in the month of June are always long. It’s that month when most, if not all students in Singapore have their mid-year holidays, and I gather now that my days were pretty much filled with reading, the ocassional bowling session with friends, tennis or BBQ by the East Coast beach.

Red currants ripening, a fairly common sight in high summer in Sweden.

And though I spent a lot of time reading during the school holidays, the concept of ‘summer reading’ didn’t really hit home, partly because the seasons in Singapore were not distinguished as such, but rather with the monsoons, the summer monsoon and the winter monsoon. The summer monsoon brings with it warm rains, deliciously fat raindrops that drenches all in reach, quenches nature’s thirst, and the kind that ruins unsturdy shoes. The winter monsoon is what characterises the Christmas season in Singapore, with rains distinctly cooler than any other time of the year.

Cheryl Marie Cordeiro, Reading 3

In my hand, my latest summer read entitled Shining Hero by Sara Banerji.

After having worn this particular shade of blue for ten years of my life, through primary and secondary school at CHIJ, it doesn’t take much to understand why I’ve refrained from having this particular shade of blue in my wardrobe, until now.

I thought it’d be fun to have this dress in my wardrobe because it was similar yet different enough from the CHIJ pinafore for keeps. The colour is reminescent, the pleats from the top of the dress are in place, but the dress is generally tulip shaped, its silky material ballooning from where you cinch the waist with a belt, parting like petals to the knees.

Cheryl Marie Cordeiro, Reading 2

Draping at the sides, to the knees. The dress is belted by a columbia blue suede belt with silvertone ware. The outfit is paired with an intrecciato weave, chocolate brown Timberland flats.

Cheryl Marie Cordeiro, blue ribbon

A cobalt blue ribbon in the hair and turquoise stone dangling earrings.

This hairstyle is similar to what CHIJ girls would wear to school on a daily basis, back from my mother’s time till today. I’ve used in this outfit, a cobalt blue ribbon in the hair. This particular shade of blue for hair accessories as I recall however, was not permitted during my days at the convent. Navy blue, white or black were the preferred hair accessory colours and only one colour was permitted at a time for the accessories. So you couldn’t for example, have a braided black and white headband as that would be deemed too ‘fancy’ for the school uniform.

Red currants 2

These red currants will be ready in a day or two, for red currant pie.

There were plenty of school rules to follow in the convent, one of which was that all girls should wear a pair of school shorts under their potentially billowing-in-the-wind pinafore skirts. I thought this school rule disastrous to follow for personal hygiene standards, the tropical heat alone would make the wearing of shorts under the skirt so uncomfortable that any concentrated effort at learning would be impossible. But shorts over underwear, under skirts were compulsory nonetheless and the students were spot-checked constantly for proper attire. The very act of spot-checking under skirts in the name of decency, would leave many a convent girl pondering the concept of virtue versus duty for the better part of their lives.

Cheryl Marie Cordeiro, reading 4

Reading, indoors.

Shining Hero by Sara Banerji proved a poignant read on livid lives both in high society and children of the streets of Calcutta, India. That so many of the themes in her book were also reflected in Slumdog Millionaire, 2008 was disturbing to me, never having visited India myself. I found Slumdog Millionaire to be much more genial and optimistic in its depiction of street children than Banerji’s work.

Dahlias

Dahlias in full bloom

Pandan chiffon cake, au naturel

Pandan Cakes are usually presented and served bottom up, coming out of its cake form. Here in this picture, a heavy crusted top of the Pandan Cake: its golden brown crust broken with a vibrant green peeking through.
This is the cake, au naturel. Neither Pandan paste nor green colouring were used in the making of this cake.

Photo © Jan-Erik Nilsson for CMC, 2009

The Pandan Cake was one of my first cake loves when growing up in Singapore. A lot of Southeast-Asian cooking calls for the use of pandan leaves, from a few blades cooking with coconut rice to its larger varieties wrapping glutinous rice, sweet meat dumplings, all because of the sheer irresistable fragrance of the long slender blades.

The uses of the leaves of the Pandan plant are so rapacious in Southeast-Asian recipes, that it hardly proved handy growing a plant at home because it would be consumed much faster than it grew and more leaves had to be bought from the wet market anyway.

The blades of the pandan plant are so fragrant that people in Southeast-Asia often use them as natural air fresheners, a bunch of knotted Pandan leaves casually tossed behind the back seats of cars.

Pandan cake ingredients

Some ingredients needed for the Pandan cake.

I remember the slices of the Pandan Cake as vibrantly green when growing up, where a liberal slice for breakfast on Sundays would generally make my day. But with modern bakeries, the homemade Pandan Cakes disappeared from the wet market stalls and in their place, pre-fab versions were sold in a variety of greens – some dark green, some very light green, almost yellow in colour and some others, a spine chilling synthetic green.

It is the wide ranging greens of the cake, sold in bakeries, wet markets and grocery stores in Singapore today, that made me curious and really want to go back to making this cake using fresh blades of Pandan, without the use of food colouring or bottled Pandan paste.

Pandan leaves in the blender, for the Pandan chiffon cake

Pandan leaves in the blender.

In Sweden, Pandan leaves can be bought from most Asian grocery stores. Pandan leaves themselves have a delicate taste, nothing too strong, so depending on the depth of green you want in your cake, you can use as many as 15 pandan leaves for a rich vibrant green or as few as 2 pandan leaves for a touch of green. I wanted a rich vibrant green in the cake, without the use of food colouring, so I went for about 15 thick blades of Pandan.