until onions are translucent and peppers slightly browned, about 5 minutes. Transfer to a bowl with a slotted spoon.
Divide eggplant into 3 batches. Pour 2 tablespoons of oil into the skillet and saute the first batch, stirring constantly until soft and lightly browned, 5-8 minutes. Transfer to a large bowl and continue with the remaining 2 batches of eggplant, using the remaining olive oil.
Add onion, pepper and celery mixture, olives, tomato sauce, balsamic vinegar, and capers to cooked eggplant and mix. Drain any excess liquid. Add salt and pepper to taste. Can be served warm or at room temperature.
Serves 10-12.
presentation: Serve caponata in whole bell peppers as shown here. Cut the tops off yellow and red bell peppers and remove the ribs and seeds. Slightly trim the bases so peppers stand flat. Fill with caponata and cover with "lid."Arrange and serve on a platter.
fruit salad with ginger & orange cream
i n g r e d i e n t s
1 (8-ounce) container mascarpone cheese
1/3 cup sour cream
2 tablespoons brown sugar
2 teaspoons grated orange zest
1/2 teaspoon grated fresh ginger
6 cups of assorted fresh fruit: strawberries, pears, apple, kiwi fruit, starfruit, and red or green seedless grapes
Stir together cheese, sour cream, brown sugar, orange zest and fresh ginger. Cover and chill for up to 24 hours.
Peel, seed and slice all the fruit except for the strawberries and grapes, which can be left whole. Arrange decoratively on a platter and serve with the ginger and orange cream.
Serves 8.
presentation: An alternative presentation to the one above is to make a fruit salad with oranges, strawberries, kiwi fruit and mango and divide into large wine glasses, making sure you also include any juices from the fruit. Spoon the ginger and orange cream into a pastry bag with a large nozzle and pipe some onto the fruit in a decorative way. Garnish with mint leaves.
form & feng shui
fragrant rice & rolls
A cantilevered staircase, magically suspended in the air like a huge sculpture, descends to the ground floor.
This elegant home is a play on form, function and feng shui. Feng shui, the ancient Chinese art of placement, holds that the proper placement of furniture and objects will greatly enhance the flow of chíi, or energy, and bring prosperity to the prudent occupants of the feng shui building.
Everything in this architect's home flows in perfect harmony. The monochromatic color scheme was chosen to expand the long narrow space imposed by the structure of the shophouse. This subdued background also serves to highlight the Southeast Asian paintings hanging on the wall In fact, the house was built to showcase the family's much-prized collection of Asian art, which includes rare and exquisite sculptures as well as paintings. It is obvious that careful attention was paid to the positioning of each piece—whether in deference to the art of the geomancer or just the art itself An otherwise stark wall on the first floor provides the perfect backdrop for the drama of the traditional Japanese wedding kimono. The elegance of its design and the subtlety of the fabric's colors and textures are just some of the aspects of its beauty.
"Good fortune" is the theme of the dining room featured on page 31, hence red, considered an auspicious color in Chinese culture, is the keynote color of the decor. The shapes and colors used in the lantern festival painting are echoed in this table setting for a formal lunch. Traditional Chinese plates decorated with dragon motifs symbolizing prosperity are placed on the red paper fans which are an exotic alternative to placemats. Inlaid enamel chopsticks rest on pewter fish and the Winter Cherry flowers used as the floral centerpiece repeat the lantern shapes in the painting. Gold Chinese lunar calendar animals are scattered around the table for more good luck and to add a quirky and personal touch. In contrast to the refined opulence of the setting, lunch is classic Singaporean hawker stall food: Popiah (a version of fresh spring rolls), and the ubiquitous and much loved Hainanese Chicken Rice.
The beautifully designed staircase cuts a strong vertical swathe through the dining room. The functional elements of this home have been considered as carefully as the decorative ones.
A rare Chinese stone frieze decorates a wall of the indoor pond. Koi, the good luck fish, play beneath the surface
This stunning glass dining table is a collector's item. An antique Chinese drum made of leather and brass fittings has been put to ingenious use to create the base of the table.
For lunch, dishes synonymous with Singapore were chosen: Popiah and Chicken Rice. Popiah are the Singaporean version of fresh spring rolls and have been modified here so they can be served as a first course. In case the authentic wrappers are hard to find, we also used crepe wrappers, shaping them into small packets stuffed with the filling. Chicken Rice is simplicity itself, consisting only of poached chicken and aromatic rice flavored with chicken stock. Serve with chili sauce for an added punch of flavor. Following the main course, fresh fruit and nuts dipped in chocolate are served near the tranquil koi pond. If you prefer to continue with the Chinese menu, serve egg custard tarts bought from a Chinese bakery.
easy popiah
i n g r e d i e n t s
filling
2 tablespoons vegetable oil
4 cloves garlic, minced
1 pound pork loin, cut into very thin strips
3 cups finely sliced jicama
1 cup finely sliced carrots
1 cup water
1 tablespoon oyster sauce
for wraps
60 (5 x 5-inch) frozen spring roll wrappers or 45 (8 x 8-inch) crepes
Hoisin sauce
1 1/2 cups bean sprouts
1 cup snow peas, blanched, refreshed, and finely chopped
3/4 pound small shrimp, cooked and chopped
1/2 pound Chinese sausage, steamed for 20 minutes, cooled, and thinly sliced
45 scallions, green part only, blanched and
