Well this is going to be a difficult post for me … words only, no pictures. For an obsessive shutterbug this might prove to be the most difficult challenge yet, but with a little shove from a dear friend, I am game to give it a shot!
“They say that a picture is worth a thousand words. Can you use words to describe a great picture? Using words alone, write a blog post that describes a mouth-watering, perfect meal and how you can make it more beautiful with Borosil Glassware from myborosil.com.”
Interestingly we’ve had a few meal experiences on our very recent trip to Leh, some good, and others best forgotten. The best one possibly was our first one on the banks of the river Indus. The open air tented breakfast and lunch room at the eco camp is set by the gently bubbling Indus. The river is low on water as the summer heat has yet to melt the ice on the glaciers that feed it.
Set amidst beautiful greens, nestled in the Himalayas at 11000ft, we would have never imagined a meal under tents, the brown wood and canvas blending perfectly with the surroundings. Keeping us company were a few cows from nearby villages, a mongrel called Kali, a wild cat who endlessly bothered a handful of warring black billed magpies, finches and oriental turtle doves, also wild asses grazing just across the river.
Lunch was soon served by the very efficient chef who has honed her skills in Delhi {ex Olive} and now develops recipes to serve at the camp using local ingredients. Just my kind of chef. She has another tough job on hand … adapting the recipes to cook at high altitude. It’s a different ball game altogether, one which she seems to have perfected. {And it’s not an easy one as we were to learn later!!}
Fresh local salad greens and watermelon balls tossed in the most awesome honey mustard dressing was the first to arrive. Mixed together with pretty and delicate bamboo salad forks from Meghalaya, it was the best salad ever! It has inspired endless salads that we enjoy everyday since our return. {Wish I could share a picture!!!}
We were really hungry ; must have been the mountain air and the lack of oxygen. It was Budh Purnima which meant Ladakh has to be ‘vegetarian’ on the day. The meal was simple yet bursting with flavour. The Palak Paneer {spinach cottage cheese} made from local spinach and cottage cheese had a nice tang to it, pleasingly different from the one we eat here in the NCR. I loved it!! On the side was a stir fried Zeera Aloo {cumin potatoes} also beautifully seasoned and cooked just right. Fresh chapatis {flatbreads}, a yellow dal and short grained boiled rice completed the menu. I can well imagine how beautifully the essential combination set would fit in with this menu!!
Did I just say completed the menu? No wait, there was more! An absolutely smashing good banofee pie set in the sweetest little glasses. The toffee sauce, whipped cream and bananas were marriage made in heaven. Scrape, scrape, scrape … we could have licked the glasses clean! I can visualise how stunning the dessert this might look layered as it were in the borosil glass katoris! Desserts do look wonderful in glassware.
The meal was one of the most memorable and picturesque ones we’ve enjoyed of late. Hopefully I managed to convey the picture of #BeautifulFood!!
“One cannot think well, love well, sleep well, if one has not dined well”
Virginia Woolf
Just back from a trip to Leh, an invite to a Zoroastrian Rhapsody with the oldest Parsi chefs Tehmtan and Shernaz Dumasia promised to be fun, exciting, engaging and invigorating. It certainly was. Parsi cuisine is an involving experience,and offers the old world charm of a tradition well preserved. The exclusive lunch created by the Dumasias for a bloggers table of eight filled the ‘Amaranta’, Oberoi Gurgaon with endless cacophony and laughter…My first visit to the property wasn’t quite what I expected it to be. The Oberoi stands tall … very modernistic, high ceilings, loads of natural light, minimalistic too, ‘glassy‘ and quiet. Then the lovely Mallika walked in with her positive energy and enthusiasm and the silence was history. We met at The Piano Bar, greeted at the door by a stunning sculpture by new age contemporary artist Valay Shinde.
This stunning sculpture in bronze discs and pocket watches is created by Mumbai- based sculptor and video artist, Valay Shende. He uses non-traditional materials like metal, fibre glass, copper and pocket watches to create stark, traditional images- trucks, animals and this dabbawalla!
There has been a bit of Parsi cuisine in our neck of the woods of late, the first that comes to mind, Soda Bottle Openerwala. Both offered different experiences, starkly different at times, yet both special. SBO with it’s endless energy, loud music,casual dining, constant movement, colour, noise etc while Amaranta is quite the opposite in ambiance. Fine dining, pin drop silence {until we spread our wings of course} … everything working like clockwork.
The Oberoi Gurgaon’s fine dining Indian coastal restaurant offers cuisine from nine coastal regions of the country. Guests can enjoy the best of the morning catch flown in everyday from the 7500 kilometre long Indian coastline, just in time for lunch. What impressed me at the Amaranta was the fusion cuisine we were served. A bit of Indian fine dining coastal in perfect harmony with the Dumanias hand cooked Parsi cuisine.We began with a fabulous in house ginger ale, served alongside some addictive bread with interesting sea salts trademark of the Oberoi Gurgaon. Curry leaf & Coconut Powder, Goan Spice, Kerela spice and Lentil & Curry Leaf … stirred into some olive oil offered a magical accompaniment for the fresh bread. In jugalbandi, or perfect harmony, were papad {crackers} served with the Dumanias trademark carrot date chutney. Finger-licking good stuff!
Loved the starters, though was a bit iffy about the Parsi Lamb Cutlet coz it was a brain cutlet! Jabbering got the better of me, and before I knew it I chomped my way though them without realising that was brain. It was delicious … full of flavour, crisp with a semolina coating. The Chicken Farcha was yum too.
What made the meal complete was that the chefs joined us at the table. Parsi food is homey, comforting, traditional is satisfying only in good company. Chef Tehmtan talked us through his life, how his day pans out, the celebrities who love his food, the club he runs in Mumbai, songs he sings at the Christian gym every Friday {there’s nothing he doesn’t do}. Up at 4am every morning, he sets off to buy fresh produce, then comes back to wake his beautiful wife … and off they go to cook! Together since 17, the two are inseprable and you can see the harmony they share. He is outgoing, social, media savvy, a quick thinker, cracks jokes every minute. She is a little reserved, cooks diligently, smiles all the time, and looks completely relaxed.
We continued to eat amid incessant chatter. Justice was done to everything we were served.Mutton Dhansak with kebab, Patra ni Machi / Banana leaf wrapped steamed pomphret, Jerdaloo Salli Murghi / Chicken cooked in roasted onion and apricot gravy … a champagne sorbet woven through too! It was good food, great company …
Time flew by … and soon dessert was served. This was the part I loved the most. Haven’t had a better Lagan nu Custard{a rich baked pudding served at Parsi weddings} ever. Also excellent was the tender coconut ice cream … both desserts in perfect harmony again, and a perfect end to the meal!
Photo courtesy Anamika @ Anindini Tea
Thank you Chef Tehmtan and Shernaz Dumasia for taking precious time out for a table for us, and for sharing the recipes for Patra nu Machi and Lagan nu Custard.. Thank you also Mallika for hosting us at the Oberoi Gurgaon, and Anamika for organising this. It was a memorable afternoon indeed!
Do moods, colours, stories, ingredients, seasons, connects, props and everything in between paint your daily canvas? They do for me, an obsessed baker and cook, a ‘locavore’ by design, who enjoys getting food to the table with seasonal ingredients and local produce. Give me an ingredient, offer me an idea … that’s enough for the magic to begin! Thoughts flow, the lens focuses and I begin to dream!
Writing my food blog since Aug 2007 made me move from just baking, to baking and taking pictures. Then came the abundant inspiration from the magical internet. Styling the food for the lens became second nature; stuff my dreams are made up of. I want to tell my story, and most of the time it is through pictures with some words to tie the post together! I am seldom lost for inspiration as seasons, colours, ingredients, people all inspire me. When I hit a road block, you will probably find me at Pinterest.
I devour cookbooks for meals. I am fascinated as I turn pages of my favourite authors … Ottolenghi, Donna Hay to name a couple. They inspire me. I dream food, FOOD in pictures actually. Vibrant, rich, colourful, moody, picturesque … then wake up with thoughts of how to capture my dreams. I am also an obessive prop collector, hardly a secret from those who know me. I’ve been one for years, even before I began food styling. Vintage and rustic props make my DNA! So when Aparna asked if I might be interested in doing a Food Styling workshop at the IFBM in August, I said YES PLEASE!
Food styling is something I love, and something I find engaging. The good thing…the more you see, the more you share, the more you learn. Creativity is very individual, and for me, it exposes a part of me in every frame. Moody more often than never, I sometimes step across to the lighter side too … whatever tells my story!
Summary of the Food Styling Workshop – Every food story is unique, rich and worth a share. Through the lens, I’m here to discuss how to capture the story behind your food. Connecting the ‘dots’ or rather crumbs, let’s try and see how we can slowly develop our trademark style!
Will discuss basic planning, building a frame, setting the mood, using props to tell your story.
Hope to see you there! Would love to hear your thoughts, suggestions, thinks you might like included etc. Look forward to catching up with you!
‘Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!”
Dr. Seuss
Just last week I flew down south to Bangalore invited to review High Ultra Lounge, a Brigade hospitality property perched ‘above the world’ at 421 ft at the World Trade Centre. Keeping me good company was Pawan Soni of Indian Food Freak, a thorough gentleman and a man full of food tales! The visit to the property was literally one of being on ‘top of the world‘, fascinating and intriguing!
It was certainly wonderful to be back to the garden city, a city I spent several years of my childhood in, one I visited last in the 1990’s! Bangalore is beautiful. A feeling of nostalgia hit me when I landed at the swanky new airport, gulping in breaths of fresh, cool air. It was good to be back!
The launch of High Ultra Lounge made a visit possible when the hosts generously flew me down for an evening to review their property in the heart of Old Bangalore. What added to the magic was the prospect of meeting the fab bunch of Bangalore food bloggers. I’ve been fortunate to interact with them virtually over the years; a real interaction was full of promise!
High Ultra holds loads of promise. Prime property soaring high above beautiful Bangalore,one of the highest in India {possibly after one in Mumbai}, the concept is dynamic, fun and energetic. If the aim is to get people to sit up and notice this happening place, it isn’t going to be difficult. We had the pleasure of getting a first-hand sneak preview and guided tour of 10,000ft of creativity, the brain child of Nirupa Shankar, Director, Brigade Hospitality, executed under the direction of Vineet Verma, the Executive Director.
Divided into 4 neat areas, well thought out, aesthetically planned, youthful, light, fun, energetic, ‘TIMELESS’ is the word they concur with. Timeless was the thought behind the planning and layout, and it’s been done beautifully. Each area has it’s own character, whether the High View, High Mix, High Edge {my personal favourite} or the High Dine.
I love the attention to detail, the colour coding, the lighting that can change according to mood and occasion, the avante garde feel that flows through almost effortlessly. What strikes you is the way they’ve been able to seamlessly weave the feel through the entire space. Clever planning ensures that any one area or lounge can be completely secluded or cut off from another. Little things like sound proofing, camouflaged entrances, personalised spaces and relaxed touches are spot on.
Head for High Mix and Guru, the man in charge, charms you no end. Swiftly mixing innovative mocktails and cocktails, he pleases men and women alike. From Guru’s Love Potion to an outstanding Guava Worcestershire sauce concoction, he soon had the crowd eating drinking out of his hands.
From High Mix we went on to High Edge which was my favourite of the four spaces. With an almost Titanic like appeal, the edge juts out over the city. Done in warm yet searing bright orange upholstery, it is an exclusive lounge with a cover to seat 50 … yet an expandable capacity for many more. I loved the functional seating, the creative use of space the colours, the lighting, the ambiance which makes each area special.
Then came the highlight of the evening and we were led to the helipad. Voila! A Valentine Day special, a table for two set out under the stars. Going at Rs1 lakh for the evening, it’s as special as can get, the bright lights of the city 400ft+ below! Here’s the lot of us clicked by the very talented High photographer who shot in pitch dark {but for the candlelight and 1 lamp!}
It was finally time for a sit down dinner at High Dine, open air, whimsical, beautiful surroundings, heady music, wonderful cool nip in the air. Pan Asian cuisine is what flavours the menu here. The kitchen is headed by executive Chef Zhang Hao who was a pleasure to interact with, energetic, affable and with infectious energy!
We were treated to an extensive menu of modern Pan Asian cuisine, delicious in every bite. My favourites included the sweet corn with coriander butter, sweet potato with teriyaki reduction and the grilled tofu with the Korean chili sauce {it was outstanding} as was the crab stick tempura.
Fresh crabs, melt in the mouth texture and light as air, boy were they good! The fried snapper with thai sauce, and fried chicken with mint and thai basil added to the variety.
The camera was soon abandoned. We chomped our way into the mains. and were treated to a Thai green curry {finger licking good}, massaman lamb curry, fish in laksa sauce over steamed rice or soba noodles. There were generous, well seasoned sides of stir fried veggies, veggies with sambal oelek etc.
Dessert was plenty of fresh fruit and a tender coconut ice cream {though I am still quite sure there was litchi in there somewhere}…the texture leaning more towards a sorbet though, yet delicious as can be. There was also Banoffee Pie which was well made and indulgent!
Thank you High Ultra Lounge for the fabulous pre-launch experience. I think you’ve hit the nail on the head with the concept. Before long, this is going to be a must visit destination for anyone headed for Bangalore and Bangaloreans alike. Bravo!!
HIGH ULTRA LOUNGE
World Trade Center,
Brigade Gateway Campus,
26/1 Dr. Rajkumar Road,
Malleswaram West,
Bangalore – 560 055
+91 80 4567 4567 www.highultralounge.com
“Too much of a good thing can be wonderful!”
Mae West
We were brought believing that too much of a good thing is bad! Times have clearly changed and with good times come dispelled notions! Our afternoon at the decidedly charming Olive Bar & Kitchen, Mehrauli sponsored by Leonardo Olive Oil was nothing short of magic.
{Warning: Long post} Nine Delhi food bloggers, Italian cuisine and olive oil that flowed nonstop, celebrity Chef Saby with his passionate efficient team, warm and light hearted hosts Himani & Chandana, and one of my favourite eating places OLIVE – it was food heaven under one roof! Four hours with one of India’s top 10 chefs passed by in a heartbeat!I’m an ardent admirer of the super talented Chef Saby. Having missed a couple of opportunities to see him create culinary magic, this was one event that I wasn’t going to miss. Apprehensive about meeting a guy who has won just about every chef award in India, cooked for India’s top families like the Bachchans & Ambanis, someone inspired by Sydneys Tetsuya, he instantly put us at ease.
I walked in on the dot of 12 noon, the given time … everything was ready, in place and waiting. Have been to events before where apparently a wait of 30 minutes+ is seemingly acceptable. Not so here. The anti pasti counters gleamed invitingly, Leonardo flavouring the spread – apple relish, onion & chili jam, mushroom pate, hummus, Caprese salad, the exotic cheese platter, stuffed little red peppers with whipped feta {my favourite}, Leonardo olives, more olives, cured meats …Himani Dalmia, Senior Manager Corporate, Leonardo and Chandana Paul went out of the way to make us live the experience – Up Close and Personal with Chef Saby and Leonardo”! It was soon time for Olive fish & chips, asparagus the vegetarian option! Crisp & delicious!The Chef? Jack of all trades and master too, wonderful human being, as level headed as he is large hearted, ever smiling, humorous, an engaging speaker, fantastic team leader, eagle eyed, perfectionist … too many adjectives but it’s impossible to describe the man in a few words! His accolades speak for him – Best Chef of India Awarded by President of India, National Tourism Award, 2011-12, Director of Kitchens – ai, lap, olive qutab, olive beach , the moving kitchen by olive … yet so down to earth! {He even walked us to the porch and waited for our respective cars to come}.
For him, cooking is an art, the ultimate form of expression. “The platter is my canvas and the food ingredients, my colour!” … in the case of this artist you can eat his art. At Olive, he brings his love for all things culinary to life as he cooks right in front of the guests at a rustic kitchen called the Greenhouse on the Ridge. His recipes, as always, satiate and leave guests asking for more.
He threw his kitchen open to us, patiently guiding us into every nook and cranny {it was buzzing at lunch}, explaining kitchen procedures, chef training, sourcing fresh produce … the works! Once inside the cold room, you can imagine the grin when we saw the Padano! If we could have lifted that 40kg block of cheese we would have run for it!The menu for the day demonstrated different uses of Leonardo products – pasta, green and black olives, India’s first non-alcoholic beer, and olive oil of course! Non stop banter and photographs continued while discussing olive oil, the myths particularly surrounding pomace, the changing face of ‘food on our table’ … Olive oil is the juice of the olive, the only oil on the market that is extracted from a fresh fruit is universally accepted as the healthiest of all edible oils. Adding olive oil to your diet is the easiest change you can make towards a healthier lifestyle. I ♥ olive oil!Leonardo Olive Oil the first Indian brand of olive oil introduced in 2003 is a brand owned by Dalmia Continental Private Limited the flagship company of VN Dalmia {seen above; he joined us for lunch}. It offers four of the finest versions – Leonardo Gold, Leonardo 100% Pure Olive Oil, Leonardo Olive Pomace Oil and Leonardo Extra Virgin Olive Oil. The product list includes Leonardo Olives, Hudson Canola Oil, Granora Pasta, Indian pickles too.
By the time we were done, we were ready to burst, yet Saby could have hypnotised us to eat another marathon round! He held us in good humour woven around the food and drinks, gently introducing each variety of olive oil used in the menu from batter fried asparagus shoots and basa fish, to the mind blowing apple & feta salad …… to moorishly beautiful fresh baked artisan skillet bread {close to the Indian pav something like I recently made, but up several notches} served with individual pestle and mortals to make your own olive oil dip {YUM} …… melt in the mouth classical lasagna Bolognaise in a skillet, followed by black truffle porcini risotto {excellent was the word} …… and then a variety of wood fire pizzas – Marinara pizza; Asparagus, smoked Scarmoza cheese, walnuts, Parmesan, truffle oil; Spinach, sundried tomato, olives, feta; Pepperoni jalapeno; Olive’s signature Milano paper pizza … fresh from the rustic oven in the courtyard of this picturesque restaurant.He has us eating out of his hands, all this while his super efficient team set up the dessert counter and had us hopelessly distracted! I’m definitely a small eater but I was amazed at how far I stretched it. How could there possibly be so much deliciousness on a single day? I am proud to say I tasted everything, well almost … I’ve never had a gamba before, not always food adventurous, but having it stirred under your nose does something to your taste buds. Mouthwatering and sizzling good, I loved the way it was served? Beautiful flavours, the undertones of olive oil marrying the ingredients so well, the freshness of the produce and the passion of the chef! {You an find the recipe at the bottom}Olives signature tiramisu made with inhouse mascarpone had me swooning! It was delightful, as was the praline mud cake! I regret that I didn’t get as far as the apple & walnut crumble with the stunning spun sugar! Saby or Chef Sabyasachi Gorai is the Executive Chef at Olive in Delhi. Launched in 2003 by AD Singh, Olive was immediately chosen as one of the world’s best new restaurants. One of Delhi’s must visit eat out places offering hand picked recipes from the Mediterranean, overlooking the romantic Qutab Minar, it is housed in an ancient Mughal mansion.Chic in every way – the old world character beautifully blends with the rustic charm of old wood, vintage furniture, light furnishings, an open courtyard, indoor eating places, a terrace sit out overlooking the monument … and of course, the ancient banyan tree! {Thank you Sangeeta for clicking me clicking Olive}My deep love for the vintage feel and distressed wood makes me love this place! The Olive Bar and Kitchen is a rustic hideaway where good food, laughter, culture and conversation come together in a delightful Mediterranean melting pot.Thank you Himani and Chandana for playing the perfect hosts on behalf of Leonardo, and for the generous goodie baskets!Thank you Saby, Vaibhav and Astha for the outstanding food, warmth and fun you served up, and for the ‘bottle cakes‘ and chocolates … …and thank you Sid for being the glue that binds the Delhi food bloggers together!
[print_this]Recipe: Sizzling Gambos
Summary: Tiger prawns, olives, garlic, pomace olive oil come together to make this winner. Recipe courtesy Chef Saby at Olive
Prep Time: 10 minutes Total Time: 15 minutes Ingredients:
150gm prawns {35-40}
20g cherry tomatoes
20gm roasted garlic
10gm black olive
10gm green olive
5gm rosemary
5gm basil
20gm roasted onion
5gm parsley
10ml white wine
10ml white wine vinegar
10ml olive oil
Crusty country bread
Method:
The prawns can be peeled first, before cooking, if you prefer.
In a sauté pan or heavy frying pan,warm the olive oil over medium heat. Add the garlic, rosemary, cherry tomatoes, olives and roasted onions and sauté for about one minute, or until it begins to brown. Be careful not to burn the garlic!
Raise the heat to high and add the prawns, white wine, white wine vinegar and basil. Stir well, then sauté, stirring briskly until the prawns turn pink and curl – about 3 minutes.
Remove from heat, transfer prawns with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground pepper. Sprinkle with parsley. Serve with fresh bread.
“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.
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.
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.”
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
