Details needed in entry submission

Full name (as in ID):________________________________

ID No:_________________________________

Age: ______

Sex:______

Telephone/Handphone Number (that you be reached easily): ________________________________________

Email address:__________________________________

Current home address: ______________________________________________________________________________________________

Occupation:____________________(give official job title)
Others:___________(housewife/retired/student/unemployed)

Name of company/school:______________________________

Workplace address: _____________________________________________________________________________

Country of origin/Citizenship: ______________________

Guidelines for writing recipe

Name of Dish: ____________________________________________________________

Explain in at least four sentences why your dish should qualify as a new Singapore dish and how you got the inspiration for creating this dish.

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Please give detailed instructions for the recipe, giving measurements, weights, cooking methods and temperatures, types and sizes of utensil and cooking equipment to be used where necessary. For example, 2 tablespoons of sugar or 500g of noodles.

Recipes that are vague in any area or contain incomplete steps will not be accepted. Contestants who submit such recipes will not be shortlisted for the actual cooking round. Those who submit detailed recipes and recipes that fulfil all the judging criteria listed below stand a higher chance of being picked for the cooking round.

Place recipe instructions under these headings:
- Ingredients
- Method
- Serves how many people:
- Served hot or cold

Email your entry with the required details to chenj@sph.com.sg by April 24, 2008