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

Visiting Singapore – A banana leaf meal in the middle of the rainforest

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A meal served on a banana leaf at Samy’s Curry at Dempsey Road, Singapore. They serve traditional south Indian food.

The Singapore scene is one that is constantly changing. In a short span of a year, new roads and buildings have appeared, with new eating places that support the vibrant food culture of this place.

Nestled amongst lush rainforest trees along Dempsey Road is Samy’s Curry, that serves up south Indian cuisine on a banana leaf.

Samy’s Curry at Depmsey Road is comfortably nestled amongst a thicket of rainforest trees. The lush leaves cool the atmosphere, even on a hot tropical day.

Eating on a banana leaf was a more common sight in Singapore about twenty years ago. These days, only specific Indian eateries and restaurants serve their meal on a banana leaf, one of them being Samy’s Curry. Their waiters walk around carrying tins of spicy looking concoctions that smell as delicious as they looked! Their mission is to re-fill the banana leaves on tables that threaten to go almost empty of these side dishes.

Indian cuisine in Singapore is characterised by the use of spices such as cardamon, cinnamon, fennel, cloves and nutmeg. Coconut milk is often used in curries and plain yoghurt is also used in their cooking. Indian food can also be largely vegetarian, so one can find the most delectable vegetarian dishes in this restaurant, alongside barbequed chicken, squid and fish. Curried gourds, aubergine, ladies fingers and lentils are a staple in vegetarian dishes. Potatoes find their way into curries quite comfortably too, giving the curry a thicker texture.
Continue reading “Visiting Singapore – A banana leaf meal in the middle of the rainforest” →

Christmas light-up in Singapore, 2008

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A Christmas Tree stands in front of Tanglin Mall, at the end of Orchard Road.

It’s been a rainy past few days in Singapore, which is typical weather for the monsoon season in this part of the world, in Southeast-Asia.

Despite the undercurrents of the world financial crisis, the Christmas spirit is nonetheless present here in the Lion City and Orchard Road, which is its main shopping district, is once again lit in an array of designs and colours to mark this Christmas season.

Large flowered chandeliers and a cascade of stringed lights can be found in the circular foyer of Tanglin Mall, which stands at the end of Orcahrd Road, next to Traders Hotel.

It isn’t only the streets that become decked with lights for this festive season but the insides of shopping malls blossom in deep reds and greens. Continue reading “Christmas light-up in Singapore, 2008” →

Swedish apples in late autumn

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Apple picking in late autumn.

The end of autumn brings about all things Apple, because it is during the late autumn that Swedish apples ripen. Walking in an apple tree garden that is ripe for the picking is so dreamy that one can’t help but spontaneously pull out all old family recipes of apple pies, apple cakes and apple buns you got.

As it happened a neighbour of ours had an unexpected abundant crop of Gravenstein this year invited us over to basically help ourselves to as much as we wanted. It sounded like too much fun to miss out on, so we of course brought home as many apples that we felt we could possibly use over the winter.

Gravenstein apples ripe for the picking.

The Gravenstein variety of apples has been around in Sweden for about 300 years. It has a wonderfully round personality, being fantastically fragrant, very juicy and of a size that fits generously into the palm of your hand. The Swedes consider this the Rolls Royce of Swedish apples and is ideal for cider but works well for pretty much anything you can do with apples.

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Chanel Allure eau de parfum

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Rojjana Petkanha for Chanel Allure.

I’ve always loved Chanel fragrances as they never seem to tire through the day.

Launched in 1996, Chanel Allure is a sophisticated mix of Oriental florals like Bergamot, Mandarin, Water Lily, Magnolia and Jasmine. Its complexity as a scent and its intrigue increases when a hint of Rose begins to come forth as the scent settles. It’s sensuously subtle vanilla base notes appears after the scent matures on the skin.

Depending on skin chemistry, I find Chanel Allure a parfum that can bring you from day to night. The lighter, young sophisticate beats of Allure compliments most occasions, in comparison to Allure Sensuelle, which is perhaps more suitable for the dark winter nights. The light powdery scents of Allure also brings me home to days when I was a child, laying snug and cozy under newly washed comforters.

Surströmming, a traditional Northern Swedish dish

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A bulging can of surströmming can strike lust in some Swedes and dread in others. The can of surströmming bulges with the fermentation process and some lovers of this dish would prefer to have it a year after its expiry date. This particular bulging beauty expired in December 2006.

Mention the word ‘surströmming’ or fermented herring to a Swede, and you’ll get an array of reactions that range of disgust to salivate rapture. There is hardly any neutrality when it comes to surströmming; one is either ardent or appalled.

In olden days this traditional northern Swedish dish was a poor man’s meal. It possibly came to be when the lack of salt while trying to preserve it led to its fermentation, with its resulting bouquet. Then eventually as with the bubbles in Champagne, the defect product turned into a desired specialty.

In my years in Sweden thus far, surströmming was the one dish that grew to be a legend with me; I’ve often heard of it but never encountered it. It was always suggested, “You should try surströmming”, but never executed because nobody wanted the stink of the fermented herring in their house.

Surströmming come canned from a variety of producers, and can be bought off the shelves in the supermarkets in Sweden. Kallax, the blue can shown above did not fare too well in the consumer reviews this year, as reported by Göteborgs Posten. As can be seen from the flat – not bulging – lid, it was probably just not fermented long enough *tsk tsk*.

Apparently worse than the smell of baking belachan (a variety of Malay shrimp paste), opening a can of surströmming would stink up the entire household and half the street you’re living on. The pungent smell has a reputation of ruining everything from the taste of butter on the table to curtains in bedrooms. Continue reading “Surströmming, a traditional Northern Swedish dish” →

Into the heart of the St. Peter’s Basilica – The Vatican City and its treasures in Rome

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Small treasures on this trip to the Holy See – fresh summer fruits and some time away from the mid-day sun. This particular café served a good range of lunches from pizzas to fresh fruit and ice-cream.

We parked our car in Rome and then in all of about 300 meters, it seemed we were standing right in the middle of a different state; the Vatican City.

The Vatican state and its structures, to me, seemed to blend seamlessly with everything else Roman. Large, majestic looking sculptures, passageways and corridors that seem almost too large for any efficient or practical use of space, making one feel almost insignificant when walking about. I can imagine the purpose of the imposing structures from ancient times, that people needed to feel the power of the ruling, for the masses to feel at once diminished, yet safe. The structures work to the very same purpose today, except with a different flavour.

As a tourist, it’s splendid with so much space to conquer during your visit. And the Vatican state allows you these conquests as it invites hoards of visitors into its arms, into its heart which is St. Peter’s Basilica and into its treasure filled museum wings. The high arches and open spaces aid in dispensing with the overly crowded feel; a feel that Venice for example, could not overcome.

A curious feature: an Egyptian obelisk stands in front of St. Peter’s church.

Though small as a state, by foot, the grounds of St. Peter’s Basilica are still vast, with an intriguing sight of an Egyptian obelisk in the middle. Its slightly skewed alignment to Michelangelo’s building is said to have been compensated by Maderno’s nave inside the Basilica. Continue reading “Into the heart of the St. Peter’s Basilica – The Vatican City and its treasures in Rome” →

Getting to love the seasons

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Under an ivory BCBG Max Azria mid-length puffa jacket.

After several years in Sweden, I’m beginning to understand the seasons, and I’m loving them!

Puffa jackets come in a variety of designs, where belted down jackets are seen most on the streets these days.

My favourite jacket to combat the nordic cold is this ivory down puffa jacket from BCBG Max Azria. It wraps around you like a warm blanket and you can look forward to some winter white, easy.

Piazza San Marco: the heart of Venice

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In front of the Doge’s Palace, St. Mark’s Square in Venice.

When visiting Venice, it isn’t difficult to gravitate with the crowd and find your way to the heart of Venice itself, the Piazza San Marco or St. Mark’s Square.

I agree with art historian Hugh Honour when he described the Piazza San Marco as “beautiful at all times of day or night” (2001). The piazza, like a compass to Venice, it contains so many interesting facets that contribute to the personality of Venice itself, that we found ourselves drawn back to St. Mark’s Square several times during our stay there.

Basilica Di San Marco.

The wide space, devoid of any modern day traffic, is devoted solely to travel by foot. Souvenir vendors line the late 13th century herring-bone paved square, the patterns on the pavement reminiscent of the market stalls that traded in the square centuries before. The bustle is no less today, the colourful summer clothes of tourists around the square add to the festive feel of the place during the day.

A cozy sight is the vast number of pigeons that swelter in the shady pavement under the high arches of St. Mark’s basilica away from the direct heat of the hot summer sun, oblivious to the curious tourists seeking out their interests to the corners of the square. Continue reading “Piazza San Marco: the heart of Venice” →

Kueh Wajek with a Nonya twist

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Kueh wajek (also, kuih wajik) is a sweet morsel of Malay origin, eaten at anytime of the day as a dessert.

Kueh or kuih is the term given to various bite sized food items in the Malay archipelago. Growing up in the region, I had tremendous opportunity to savour the various kinds of kueh-mueh or cakes.

Kueh wajek has always been one of my favourite desserts when growing up. Though a home-cooked dessert, Singapore, since its early immigrant days has had a burgeoning food culture, which allowed this cake to be easily found at the Malay stalls in most any Singapore hawker-center.

A paradigm shift in the Singapore home culinary scene also began thereabouts during the 1980s where city life picked up speed and fewer people of all races, found time to eat home. So even back then, I remember buying kueh wajek at hawker-center stalls, biting into it convinced that I would never need to learn how to make this in my lifetime. Besides which, the only person whom I knew, who knew how to make this had in true Peranakan tradition, taken both recipe and method with her to the grave.

Living in Scandinavia however, meant a different home culinary experience. Dining out is fairly costly on a day to day basis and people here enjoy eating at home. Of course, there are also no Malay stalls in sight that sells kueh wajek.

Luckily, my mother had grown up making this very dessert with my great grandmother, so with her help, we’ve brought back into our households, the Nonya way of making kueh wajek, which in true IT age and tradition, I’d like to share with you.

This specific recipe is a variation of the one found at Kuali.com, which is in original Malay style. The Nonya twist is that only coconut milk is used, for a richer taste to the glutinous rice and that the glutinous rice mixture is fried in a pan rather than steamed. The frying renders an overall different texture to the kueh wajek, with the grains of the glutinous rice still intact. Steaming the mixture would encourage the grains of rice to melt into each other, producing a different consistency to the kueh (or cake). Depending on preference, either way will render a deliciously sinful treat for that afternoon tea! Continue reading “Kueh Wajek with a Nonya twist” →