JTC Corp and Economic Development Board (EDB) have unveiled plans on the $52million CleanTech Park (CTP) slated to commence construction in July, the first of three phases of development.

Upon completion by 2030, this 50-hectare eco business park will be Singapore’s clean technology research and development hub, and is expected to create 20,000 jobs in the sustainability sector.

Some of the features of CTP include a sky trellis stormwater recycling, solar power generation.  In addition, trees in the area will be conserved and eco buildings will be constructed around it.

NTU will be CTP’s  first anchor tenant, and JTC expects more businesses to follow suit.

Nanyang Technological University Co-Director for ERI@N (Energy Research Institute) Prof Subodh Mhaisalkarat explained how an institution like NTU can reap benefits from its tenant at CTP. 

“Having CleanTech Park next to NTU is significant. It will help us work seamlessly with key industry partners in CleanTech Park and allow our students to gain invaluable opportunities for attachment and hands-on experience in state-of-the-art green technologies,” he said.

We read somewhere awhile ago about ‘eating for your blood type’, and that because I’m type A+, I should avoid meats, especially red meat. And though it’s been rubbished by some people, I decided to give vegetarian diets a try about two years back. Wouldn’t you know it, the tummy aches and explosive diarrhea more or less disappeared.

You’d think it’s as simple as converting oneself right away to a completely vegetarian diet, but when you’ve got meat eaters in your family, it’s hard not to put some meat on your plate. Plus, I like my steak, roast pork, charsiew, and sometimes, I feel like it’s worth the tummy ache.

But Naomi and I have decided again, whenever we’re at home – because it’s usually just Kai and ourselves, to eat as much of a vegetarian diet as possible, with just a little meat on the side, instead of the other way around.

If you’re omnivorous like us, and you’re considering switching to a vegetarian diet, don’t think of it as having to give up good tasting food, or having to suffer Chinese vegetarian horrors as “mock duck”, “mock abalone” and “mock pork” at some vegetarian eateries. I think it’s ridiculous that vegetarian dishes are made up to be facsimiles of meat ones. It’s not supposed to be a sacrifice.

We’ve been fortunate to have friends who’ve given us tips on where and what to eat – and the restaurant we lunched at yesterday is one of the places we’d recommend highly.

Naïve is at 99 East Coast Road, opposite Katong Mall, and when Naomi called to make a reservation, she was told not to worry about that and just walk in. Walk in we did, and stand and wait we did for a table for about 15 minutes before we over-ordered, overate, and then lugged our full vegetarian stomachs around for the rest of the afternoon.

If you were teetering on whether to turn vegetarian (for whatever reasons – to save the planet is a good one), a meal at Naïve could tip you over the edge. The food is that good. It’s even more amazing that not only are their dishes meatless, they’re also MSG-less, egg-less, onion-less and garlic-less.

If you over-order and over-eat, expect to pay about $30+ a person.

(Naïve is located at 99 East Coast Road, S428795. Visit their website: www.naivecompany.com or call tel. no: 6348.0668 for enquiries.)

Whole Earth offers flavourful dishes that remain true to the long dedicated hours of true Peranakan-style preparation and cooking with an exciting Thai twist.  Every day, families, healthy food-seekers, executives, vegans and foodies all gather to enjoy Whole Earth’s dishes that are free from the conventional mock meats and no added MSG. Signature dishes include Assam Pedas, Nyonya Curry, Kong Bah and Sambal King.

(Whole Earth restaurant is located at 76 Peck Seah Street, S079331. Visit their website: www.wholeearth.com.sg or call tel. no: 6323.3308 for enquiries.)

Has the hot weather wilted your appetite? This week, try an uplifting, thai-inspired salad. Served with brown rice vermicelli plus an array of crisp veggies, here’s a guilt-free dish that’s satisfying enough for a late night supper. The chili peanut sauce will also kick in to revive those weary taste buds.

Fried Tofu Salad with Chili Peanut Sauce

4 tbs peanut oil
200 grams pressed tofu
200 grams dried brown rice vermicelli, soaked and drained
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 cup red cabbage, shredded
1 handful thai basil leaves

Peanut Sauce Ingredients:
1/4 cup rice wine vinegar
1 bird’s eye chili (chili padi, more or less to taste)
2 cloves garlic
1/2 tsp sesame oil
1 tsp lime juice
1 tsp fish sauce
1 tbs honey
1 heaping tbs grated ginger
4 heaping tbs natural peanut butter (smooth, unsalted)
1/4-1/2 cup water

1. Pat dry tofu and set aside. Heat 2 tbs of oil in a skillet or wok until hot, but not smoking. Carefully add single layer of tofu to pan, cook undisturbed for about 1 minute, or until tofu browns. Turn and cook until opposite side is also browned. Removed tofu from pan and transfer to cutting board; cool slightly, then dice into 1″ cubes.

2. Heat remaining oil in same pan. Add drained vermicelli and stir fry until soft. Remove from pan and set aside.

3. Except for water, combine all sauce ingredients in food processor and blend until smooth. Gradually add water and continue to blend until sauce is desired consistency. Taste sauce and adjust seasonings.

4. Arrange vermicelli and cut vegetables on individual plates. Add fried tofu cubes. Drizzle on peanut sauce, then finish dish with thai basil leaves.

Serves 2

Aramsa Spas will be holding a “Green Mart” at Bishan Park on 21 March 2010 from 9am to 5pm.

The Green Mart will boast a cosy number of 25 stalls selling green products with eco friendly and organic theme. We have done away with fancy packaging or superfluous receipts and it is absolutely Bring-your-own-bag.

Jurlique will be there to host 2 rounds of beauty talks on biodynamic skincare as well.

WWF Singapore has launched a pocket-sized guide to aid Singaporeans in making sustainable choices when consuming seafood.

With much of Singapore’s seafood is imported from the Coral Triangle, which spans across six countries in Southeast Asia and the Pacific, this release of the Singapore Seafood Guide Singapore is a necessary measure, taking into consideration how Singaporeans consume as much as an average of 100,000 tonnes of seafood per year, and counts as one of the Asia-Pacific’s greatest consumers of seafood.

Categorised under varieties that come “Recommended”, “Think Twice” and “Avoid”, the guide is easy to use, and serves as a good reference to sustainable consumption.

Download your copy from the WWF Singapore website here, or pick one up from Singapore Botanical Gardens, National Geographic Shop, Sentosa Nature Discovery, Sinema or Supernature.  WWF Singapore is working with establishments to carry the guide, and you should be able to see more of this shortly.

Photo courtesy of WWF Singapore.