103335 Like all good theatre companies the world over, Theatre Moollee is at the forefront at pushing the boundaries of communicating the essence of drama to the contemporary audience.
103336 Over the years, it has created controversial yet inventive theatre pieces that have drawn much attention from modern theatre circles.
103337 Director’s Biography: Han Tae-Sook Han Tae-Sook first burst onto the South Korean theatre scene in the 70s.
103338 Even then, Han was making waves as an intuitive director who wasn’t afraid to pioneer new styles and tackle tough topics.
103339 After helming successful productions, Han slinked away to join broadcast media, before remerging in the early 90s.
103340 She stormed back to form when in 1994 with a well-received adaptation of H.Farrell’s What Ever Happened to Baby Jane?
103341 In 1998, Han started her own theatre company, Moollee.
103342 In the intervening period, the 60-year-old has gone to establish the company as one that focuses on adapting plays to suit relevant sensitivities and producing a stage aesthetic that is both mystical and sophisticated.
103344 Often served in bunches of 10 (individual sticks are also sold), it goes in accord with a dip of spicy and sweet peanut sauce, and is usually accompanied with chopped onion, cucumber and ketupat (Malay rice cakes wrapped in a weaving pattern of coconut leaves).
103345 Interestingly, the peanut sauce (made from a slew of spices and ground peanuts) was first served in the Philippines where it was introduced by its colonial overlords, the Spanish, who in turn borrowed the recipe during their time in South America.
103346 Though the satay sticks of today are factory-processed strips made from bamboo, it was the humble dried leaf stem of the coconut leaf which was first used to skewer the meat centuries ago.
103347 Barbecued over an open-flamed charcoal fire, the satay is feverishly brushed with oil to give it a well-browned glaze.
103348 One of the most famous Malay dishes in Singapore, satay is a must-try, and is served at many hawkers, restaurants and food centres, including the East Coast Food Lagoon and the famous 24-hour Lau Pa Sat Festival Market, where no less than a dozen stalls selling only satay hold fort.
103349 A new addition in recent years has been the pork satay, introduced by Chinese satay sellers, giving this centuries-old item another delightful twist.