The Wee Kim Wee Challenge 2020 The Origins of The Wee Kim Wee Challenge President Wee Kim Wee was the 4th President of the Republic of Singapore from 1985 to 1993. Mrs Wee Kim Wee was Patron for Girl Guides Singapore for as long as Mr Wee was President. He was also the Chief Scout for the Singapore Scouts Association for the same period. Before that, he worked as a journalist from 1945 to 1973 before he was offered the post of High Commissioner of Singapore to Malaysia by the government. He then served as Ambassador to Japan in September 1980 and also as Ambassador to South Korea in February 1981 before returning to Singapore in April 1984 and took up the position of Chairman of the Singapore Broadcasting Corporation. The Wee Kim Wee Challenge Shield was presented to Girl Guides Singapore by the late President Wee Kim Wee at the end of his term in office as President but the Shield had remained dormant for several years. In 2007, with the blessings of Girl Guides Singapore’s Executive Committee and Council, the Guide Branch Commissioner revived the Challenge for Guide units to showcase their culinary skills. To make the Challenge even more interesting participants were encouraged to do an oral presentation on the dishes they had prepared, cooked and served. Thus, in this way the focus of the Challenge is on Mrs Wee’s culinary skills and President Wee’s journalistic background. The Wee Kim Wee Challenge takes place once in every two years making it possible for the Champion Guide unit to hold on to the Challenge Shield for 2 years. Thereafter, the name of their school will be engraved on the Shield and the Champion school of the subsequent Challenge will keep the Shield for two years. In addition to the Challenge Shield, the Champion school will also be awarded the Crystal Plaque presented to them together with the Challenge Shield. There are a total of 4 winners – 1st, 2nd,3rd and 4th placing. Theme for 2020 This year, the theme for the Challenge is Diversity, Equity and Inclusivity. Important Information Date (Day) Time Hosting Venue Program 15 / 16 Oct (Thurs / Fri) 8.30am – 12.30pm Guide Headquarters Preliminary Round OR 1.00pm – 5.00pm 31 Oct (Saturday) 8:30 am to 1:00 pm Guide Headquarters Final Round Each team consists of three Secondary 2 or 3 Guides. Each Company can send a maximum of one team. A Guider must accompany the competing team in the respective Rounds. For the preliminary round, Units will be split according to Divisions after registration closes. The Units will be informed of finalized time slot closer to the event date. All teams who were not selected to the Final Round are invited to observe the Final Round so as to learn from the other teams. The cost of participation is $10 per team. 1 Preliminary Round Overview Participants will be required to prepare and cook 1 of the 6 pre-selected recipes chosen from Mrs Wee Kim Wee’s Cookbook “Cooking for the President”. These pre-selected recipes can be found in Annex 1. Participants are to study the recipes closely and pick one to prepare at the Preliminary Rounds. In line with the Challenge’s theme, Diversity, Equity and Inclusivity, participants will be required to provide a ‘twist’ to the recipe to make it their own unique dish. In doing so, the essence of the original recipe should not be changed. Participants are given exactly ONE hour to cook their chosen dish. If you wish to enhance your prepared dish, participants may choose to bring along no more than two pre-prepared dishes to complete your meal or place a menu card to show the judges the dish that you intend to include in your meal. The pre-prepared dishes may be prepared a day in advance or bought over the counter. The whole meal should be enough for 2 persons. One participant will stand beside their dish and be able to answer questions (if any) posed by the judges. The judging criteria will include hygienic method of preparation, general cleanliness, taste, presentation style, linkage to the theme and thrift in the use of ingredients (no wastage of raw materials, e.g., throwing away of half used carrot, onions etc) Participants are required to prepare an A4-size write up on the interpretation of the recipe that they have chosen. This is to be placed by the side of the dish that they have prepared. There will be no oral presentation at the Preliminary Round, thus the write-up must be clear and concise. A template can be found in Annex 2. An expenditure list should also be presented next to the dish to demonstrate that the team had been thrifty. Rules of the Challenge 1. Each Unit can send a team of three Secondary 2 or 3 Guides to take part in the competition. The Preliminary and Final Round shall consist of the same 3 team members. 2. All Guides are in Half Guide Uniform with apron, trimmed nails and hair net/chef’s hat. 3. No additional time will be given for latecomers. 4. All teams are to practice 3 pails method (Annex 4) for clean up as to ensure no water wastage. Teams are expected to bring their own logistics for this method. 5. Zero food waste practice is emphasised and all teams shall strive towards minimising wastage. 6. All utensils / ingredients prepared must be halal. 7. The dish prepared must enough for at least 2 people. 8. All preparation e.g. cutting, cooking and peeling must be completed within the competition hour except ingredients to be blended. Ingredients to be blended/pounded/grounded can be done before the start of the competition. 9. For recipes with alcohol, participants should exclude alcohol from their recipe. 10. All ingredients that need to be soaked can be brought to the competition, pre-soaked. 11. Judges’ decision is final. 2 12. Qualifying teams for the Final Round will be notified via email by end of June 2020. Things to prepare and brought to the venue No. Things Description 1. Portable stoves Maximum of 2 portable stoves can be used at one time per team. Schools can make their own arrangement to borrow the stoves from HQ prior to the competition. The loan is on a first-come-first-serve basis. 2. Gas Canisters Each team is to ensure that there is sufficient gas refill. 3. Raw ingredients All preparation e.g. cutting, cooking and peeling must be completed within the competition hour except ingredients to be blended. Ingredients to be blended can be done before the start of the competition. All ingredients used must be halal. 4. Cutlery and Each team is to prepare their own cutlery and utensils needed for the Utensils competition. All cutlery and utensils must be halal. 5. Sponges/wipe cloth Each team is to practice the 3 pail method (Annex 4) for cleaning their and 3 pails own equipment. 6. A piece of A4 paper Within 500 words or less, describe with a short • how the dish is related to the WKW’s Challenge theme of description about Diversity, Equity and Inclusivity the dish [Annex 2] • the cooking method used in the dish 7. Expenditure list Complete the Expenditure List prior to the competition and submit this [Annex 3] with the Item 6. This is the proof of thrift as each team should spend less than $20. This excludes condiments and garnishes. 3 Annex 1 CHICKEN FRITTERS | ENG HWA’s LEMON-ORANGE CHICKEN FRITTERS The Filling • 500 g chicken meat, cut along the grain 2.5 cm x 2.5 cm thick x 3 cm long • ½ tsp salt • ½ tsp white pepper • 1 tsp light soya sauce Sauce • Zests of 1 small lemon and 1 small orange, blanch in hot water • 60 g Chinese brown cane sugar brick or soft brown sugar • 20 g sugar • 3 cm kayu manis (cinnamon bark) • 60 ml water • 30 ml freshly squeezed lemon juice • 120 ml freshly squeezed orange juice • 120 ml freshly squeezed orange juice • 2 tsp Cognac (brandy) • ¼ tsp salt • 1 tbsp sweet potato flour, mix with 120 ml water and strain Batter • 160 g self-raising flour • 40 g rice flour • ¼ tsp fine salt • ¼ tsp black pepper • 2 egg whites • 240 ml water • Oil for deep frying Method 1. Season the chicken for 30 minutes with the salt, pepper and soya sauce. 2. Make the sauce by simmering the lemon and orange zests, sugars, cinnamon bark and water in a saucepan over medium-low heat for 5 minutes until the sugars are dissolved and the zests are tender. Add the lemon and orange juices, brandy and salt, and simmer for 1 minute. Add the sweet potato flour mixture and stir until the sauce becomes clear and semi-liquid, but not stodgy. Turn off the heat and set aside. 3. Make the fritters by mixing the batter ingredients and strain. Lightly coat each piece of chicken with the batter. Deep-fry in small batches until nicely golden brown. 4. Serve the fritters freshly fried and evenly coated with the sauce. 4 SOK HIONG’s BUNGAH PEKKAK TOW EU KWAY | STAR ANISE SOYA SAUCE CHICKEN The Filling • 1.5 kg chicken, cut 12 meaty pieces and the rest into 10. • 2 tsp sugar • 2 tsp white pepper • 1½ tsp thick dark soya sauce • 2 tbsp light soya sauce • 1 tsp salt • 80 ml oil • 4 large bungah pekkak (star anise) • 120 ml water • 20 g garlic, peel and pound very finely • 2 tsp tapioca flour, mix with 2 tbsp water • 1 cucumber, peel and cut 6 lengthwise grooves, then crosswise 3 mm thick • 2 red tomatoes, cut crosswise 4 mm thick Method 1.