“1 mobile kitchen, 9 cities, 10 chefs and 15 food brands on a 365-day gastronomic journey.”
Singapore TakeOut
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.
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. 
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:
- Stir flour, rice flour and salt
- Beat eggs, water and coconut milk together.
- Incorporate the flour mixture before stirring in the egg yellow colouring. Allow the batter to rest for five minutes.
- 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}
- Fold the pancakes into quarters and pile them one on top of the other
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