When I got an invite to experience Singapore Takeout, a traveling pop-up kitchen on a global tour, I was immediately intrigued by the innovatove concept. The idea of a container traveling from one city to another and transforming into a kitchen with some great chefs dishing out Singaporean delights….I was sold! After making it’s way through London, Paris, Moscow, New York, Hong Kong, and Shanghai, Singapore Takeout delighted Delhi foodies at ITC Maurya from January 13th – 15th 2012. The next stop for the mobile kitchen would be Sydney.
The event was organised by SPICE, Singapore International Culinary Exchange, an international gastronomic initiative collaboratively fronted by International Enterprise (IE) Singapore, Singapore Tourism Board (STB) and SPRING Singapore. With the intention of establishing Singapore as a global culinary capital and a must-visit food destination, Singapore Takeout presents unique and exciting Singapore-inspired cuisine to the public. At each city, select Singapore-based chefs work together with chefs from each of the respective cities presenting dishes inspired by Singapore’s flavours and ingredients.
I waited with immense anticipation along with my other food blogger friends for the pop-up kitchen to open. And pop-up it did….literally! It was amazing to see the beautiful kitchen that was housed inside the big container. And even more interesting to see the three talented chefs working their magic inside it.
During the three-day stopover, Singapore Chef Benjamin Seck from True Blue Cuisine 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 to Delhi’s culinary aficionados. The resulting dishes were a delicious fusion of Indian and Singaporean cuisine.
Among other things, Chef Benjamin Seck made his vegetarian Popiah Goreng (deep fried spring rolls) filled with a filling of shredded cabbage and carrot. They tasted absolutely yummy with the sweet red chilli sauce.
Chef Rajkamal recreated Laksa Pulao, which he showcased during the Singapore Takeout launch in Singapore in April 2011. It was definitely my favorite of the day. Laska pulao is so called due to the laska leaf that it uses. The laska leaf is an aromatic and citrusy herb bursting with flavour. Too bad that we don’t get it in India! But I was glad I got the chance to taste it that day.
For 6 servings:
300 gms french beans
50 gms almonds
500 gms basmati rice
60 gms ghee (clarified butter)
30 gms laska leaves, chopped
20 gms turmeric powder
20 gms ginger, minced
20 gms garlic, minced
40 gms onions, chopped
3-4 green chillies, finely chopped
Trim the french beans, cut into two, and boil till tender. Remove and place them in ice water.
Blanch the almonds, peel and then split them in half from the center.
Clean and soak the rice in water for 20 mins.
Heat the ghee in a pan, add the ginger, garlic, onion and chillies. Sautee till the onions are translucent. Then add the turmeric, beans and laska leaves.
In a thick-bottomed pan, add the rice and 500 ml water. Then add the almonds, and sauteed vegetables paste. Season with salt and pepper.
Cover and cook on a low flame until all the water has evaporated and the rice is cooked. Serve hot garnished with fried onions.
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