Site icon Passionate About Baking

Culinary Event |Recipe … The Singapore TakeOut {SPICE} & Recipe for Lacy Pancakes!

Deeba @ PAB

“1 mobile kitchen, 9 cities, 10 chefs and 15 food brands on a 365-day gastronomic journey.”
Singapore TakeOut

New Delhi marks the seventh stop for the Singapore Takeout on its nine-city world tour.  It has already delighted diners in London, Paris, Moscow, New York, Hong Kong, and Shanghai. I was glad to be part of this novel concept, a fun afternoon with live cooking and delicious food, made even more interesting with a good bunch of food bloggers from Delhi. In the picture below – Apeksha, Rituparna Chef Benjamin Seck, me, Parul, Rekha. Also met up with talented fun non-food bloggers like Purba and Prateik.

Photo courtesy Prateik @ Snow Leapards Blog

The event was an exclusive preview and luncheon for the media to a taste of sensational Singapore-inspired food from the Singapore Takeout, a mobile pop-up kitchen concept that unfolds – or should we say, transforms, from what looks like an ordinary shipping container.In each city, Singapore’s most innovative and internationally celebrated chefs work side-by-side a talent from each respective destination, whipping up dishes that are so unique, so special, and so incredibly delicious, you’ll be left speechless and wanting more! … Just what happened to me!From word go, from the time the container literally popped open with a state of the art kitchen fitted inside, it was a unique culinary experience, one that tantalised the palatte and left us wanting for more. It was an afternoon of inspired food, showcasing the best of Singapore celebrity Chef Benjamin Secks gastronomic expertise. He teamed up with two top chefs from ITC Hotels, Chef Manisha Bhasin and Chef Rajkamal Chopra, to serve up a mouth-watering selection of Singapore-inspired dishes. The result – delightful  renditions of Indian cuisine taken to delicious heights … fusion cooking at its best!Chef Benjamin’s best-selling dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot, were excellent and left us longing for more. The sweet red chilli dip served alongside complimenting the spring rolls beautifully! The spiced prawn curry with the tender lacy pancakes were excellent, full of subtle flavours and spices. We were lucky to see a live demo of the pancakes, and I am happy to share the recipe below. Both dishes reflected the chefs Peranakan heritage and of the diverse cultures in Singapore.

Photo courtesy Prateik @ Snow Leapards Blog

Chef Manisha showcased Duet of Asian Inspired Antipasti, a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell. Accompanying it was ITC Maurya’s specialty Chicken Tikka marinated with Laksa paste to give it a Singapore twist and finished on a charcoal grill. Our tastebuds were screaming for more. The duet fabulous, one cold, one hot, the cold served with a piquant tamarind sauce while the warm tikka tender and moist; they made for a handsome bite indeed. The delicately flavoured tikka was served over a basil naan, the anitpasti plated by the chef herself with expertise that reflected her talent and passion. As a flavourful finale, Chef Rajkamal recreated a vegetarian Laksa Pulao, which he showcased during the Singapore Takeout launch in Singapore in April 2011. I finished that bowl of pulao in a heartbeat. Even though I consider myself a small eater, I could have had another serving, it was that good. Each grain of rice separate, flavourful and in harmony with French beans tossed in a laksa curry paste. The touch of a seasoned chef came through in every bite, the spices light and endearing. The pulao was topped with a garlic raita and caramelised onions … a mouthwatering symphony of textures and flavours!

The Singapore Takeout is part of the Singapore International Culinary Exchange (SPICE) – an initiative helmed jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore which champions Singapore’s cuisine, culinary talent and food products globally. “Singapore has come a long way in its culinary journey. The country is fast becoming a must-visit destination for all food lovers, providing inspiration for culinary talent and an environment which encourages fast and furious food innovation,” says Aw Kah Peng, Chief Executive of Singapore Tourism Board, “SPICE will spur this growth on through initiatives like the Singapore Takeout, where our local food and beverage talent will collaborate, exchange ideas, and network with their overseas counterparts.”

Foodies can follow the Singapore Takeout journey on www.facebook.com/SingaporeEats.

 

[print_this]Recipe: Roti Jalal / Lacy Pancakes

Summary: Savoury Light lacy pancakes made from a flour and coconut milk batter. Serve with a prawn/chicken curry. A Nyonya cuisine recipe from Chef Benjamin Seck

Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:

  • 3 cups plain flour
  • 1 drop yellow food colouring
  • 1 tbs rice flour
  • 1 tsp salt
  • 2 cups water
  • 3 eggs, beaten lightly
  • 1 cup coconut milk
  • Oil for frying

Method:

  1. Stir flour, rice flour and salt
  2. Beat eggs, water and coconut milk together.
  3. Incorporate the flour mixture before stirring in the egg yellow colouring. Allow the batter to rest for five minutes.
  4. Heat a flat based frying pan, brush some oil, and when hot pour the batter through a container with holes at the bottom, moving in circles to make a lacy pattern. {A tin can with holes works well here}
  5. Fold the pancakes into quarters and pile them one on top of the other

[/print_this]

Download the new PAB iphone app Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Exit mobile version