Foodhall rejoices Singaporean cuisine

Foodhall in association with the Singapore Embassy hosted an exclusive masterclass on the best Singaporean food on Friday, 24th March. The food superstore also launched a Singapore food aisle on the same day.

All the walk in customers and those who have registered prior to this event , got a chance to learn everything about the most diverse cuisine across the world and savor the most delectable dishes. Foodhall’sin-house chef had done the demonstration at the event and the attendees got to taste the following mouthwatering dishes.

  Flat rice noodles with fresh herb

  Forest mushroom rice spaghetti with fried shallot

  Chinese style Pak Choy and rice vermicelli soup

Fun facts about Singaporean cuisine – 
  • In Singapore, eating is known as a national pastime
  • Singapore cuisine reflects a mix of different cultures
  • British celebrity chef, Gordon Ramsey, took part in a cooking challenge with local favourite hawkers and lost by 6% of the total votes. The dishes prepared were Chicken Rice, Chilli Crab and Laksa
  • Hawker Centers are essentially, the “food courts”  of modern Singapore
  • Singaporean’s favourite supper, Roti Prata, has its origins from South Asia. It is listed 45 in the World’s 50 Most Delicious Foods readers’ poll, compiled by CNN Go in 2011
  • Due to limited agriculture land, 90% of the food consumed in Singapore is imported.
  • The three pillars of Singaporean cuisine are noodles, rice and seafood
  • A Singaporean on an average eats at least five to six meals a day
  • Tropical fruits such as Durian is an important part of Singaporean diet
  • Kopitiams – a coffee house crossed with a bar crossed with a neighborhood breakfast joint, is an important part of the Singapore food culture.

Here are the recipe details –

Flat rice noodles with Fresh herb

Ingredients

1 pkt Koka flat rice noodles (soak in warm water to soften)

Pinch Salt and pepper

1 tbsp Olive Oil

Herb and olive mix

3 tbsp Fresh parsley

6 cloves Fresh garlic, thinly sliced

1/4 cup Green olive, thinly sliced

4 Canned artichoke (cut to bite size)

Pinch Rock salt and freshly cracked black pepper

1 cup Good quality olive oil

12 Cherry tomatoes, halved

Method

1. Heat up a non-stick pan and add olive oil.

2. Fry the garlic till fragrant.

3. Add flat rice noodles and the rest of the ingredients, lightly fry for 3 to 4 minutes and

season to taste.

Forest mushroom rice spaghetti with fried shallot

Ingredients

1 pkt Peacock Brand Basmati Rice Spaghetti (soak in warm water to soften)

120g Shimeji mushroom (season with salt and pepper)

100g Sliced shitake mushroom (season with salt and pepper)

100g Sliced button mushroom (season with salt and pepper)

Pinch Salt and pepper

1 tbsp Garlic oil

1/4 cup White wine Vinegar

3 tbsp Unsalted butter

5 tbsp Double cream

Garnish

25g Mixed greens

10 Yellow cherry tomatoes, halved

4 tbsp Crispy shallots

Method

1. Heat up a non-stick pan, add oil and fry the mushrooms until softened and cooked.

2. Add in the basmati rice spaghetti and the rest of the ingredients, lightly fry and simmer for 3 to 4 minutes. Season to taste.

3. Garnish and serve.

Chinese-style Pak Choy and rice vermicelli soup

Ingredients

1 pkt Peacock Brand Brown Rice Spaghetti (soak in warm water to soften)

3 cups Vegetable stock

4nos Pak Choy

1 tbsp Fine sugar

300ml Boiling water

3 tbsp Good quality soy sauce

100g White radish, cubed

3 Red shallot

Garnish

8 Cherry tomatoes, halved

80g Baby asparagus, blanched

Method

1. Mix the ingredients for Vegetable stock in a pot and bring to a boil for 5 minutes.

2. Season to taste.

3. Add rice spaghetti and cook for 2 minutes.

4. Top with cherry tomatoes, baby asparagus and serve hot.

Basil pesto with rice spaghetti and fish fillet

Ingredients

1 pkt Peacock Brand Rice Spaghetti (soak in warm water to soften)

4 – 8 White fish fillet (trim and score a few lines, season with salt and pepper)

Pinch Salt and pepper

1 tbsp Olive oil

Pesto sauce :

1 cup Fresh basil leaf

1/4 cup Fresh parsley

8 cloves Fresh garlic, halved

1/4 cup Toasted pine nuts

Pinch Rock salt and freshly cracked black pepper

1 cup Good quality olive oil

Garnish

2 tbsp Toasted almonds, chopped

2 Red radishes, thinly sliced

8 Green olive, sliced

2 stalks Fresh basil leaf

Method

1. Mix all the ingredients for the pesto sauce in a blender. Puree finely and set aside.

2. Heat up a non-stick pan and add oil.

3. Fry the fish fillet on all sides till golden and set aside.

4. Put the rice spaghetti and pesto sauce in a wok or big pan and lightly fry for 3 to 4 minutes.

Season to taste.

5. Serve with the cooked fish fillets​.

 

Facts and the recipes credit – Swasti Aggarwal, Food Strategist, Foodhall

East Asian cuisine is pretty easy to master if you have quality ingredients to recreate traditional flavours. Bring the Taste of Singapore to your kitchen with a range of products sourced just for you! #TastySingapore

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