WOK N STROLL E-BOOK.Pdf

1 WOK 'N' STROLL EXPERIENCE For the food lover, the world business center and cultural melting pot of Singapore is a gastronomic paradise – a place where culinary adventures are waiting to begin. This small country may be a dot on the map, but it has more culinary delights to offer than a nation ten times its size. If you’re a fervent foodie, there is so much to explore – but you don’t have to do it alone. Join me and my team on a mouth-watering food tour of taste, discovering the rich and spicy flavors of local dishes, or treat yourself to a tailor-made weekend dedicated to food exploration; from Singapore cooking classes with an expert local chef – to a luxury gourmet experience in Michelin star restaurants. What are you waiting for? Let’s Wok ‘n’ Stroll! 2 About Karni Tomer My name is Karni Tomer and I’m passionate about food. People tell me I should stop talking about it all the time – but I can’t help myself! I talk, teach and dream food, which has been my passion as long as I can remember. My culinary adventures in Singapore started when my husband’s work relocated to this exciting island. In my three day visit to look around, I visited a wet market, ate the most delicious chicken biryani in Little India, was introduced to the best chili crab and had a luxurious high tea at Raffles Hotel. At that point my mind was already made up! Two months later we were on the plane bound for a food lovers’ paradise – proving that sometimes dreams really do come true! From that day since, I haven’t stopped exploring Singapore and unearthing its culinary secrets. Like an inquisitive child, I’m always learning something new – from a local chef, hawker stall owner or fishmonger. Every day I discover another amazing dish, and each time I say to myself, “this is the best thing I have ever eaten!” I am thrilled to be able to share with you my excitement and my passion. Whether it’s on a wet market food tour, buying fresh produce and cooking a meal at my small atelier nearby or strolling down Satay Street for a midnight snack. If markets aren’t your style and you would like to see the luxe side of Singapore dining, join me and my team for one of Singapore’s stunning boutique hotels where a celebrity chef will reveal the secrets of his kitchen. What are you waiting for? Let’s Wok ‘n’ Stroll! 3 RECIPES #1. Singapore Laksa - Katong style #2. Dosa – south Indian Pancake #3. Roti Prata #4. Satay with peanut sauce #5. Hainanese chicken rice #6. Popiah - fresh Spring Roll #7. Fried Bee Hoon with Chicken & Veggies #8. Onde Onde Glutinous Rice Balls 4 Singapore Laksa - Katong style You can’t visit Singapore without enjoying this whole meal soup- rice noodles in a thick coconut milk broth with fresh prawns and the secret ingredient: Vietnamese mint. Try the famous 328 Katong Laksa or Sungei Road Laksa. You can also join our culinary adventure at Katong Joo chiat: https://www.woknstroll.com.sg/product/little-nyonyas-kitchen/ Ingredients: Methods: 1pack rice vermicelli, presoaked in • Blanch prawns in 750ml of water till 90% water, drained and set cooked. • Remove shells and return them to the aside pot of stock. 500 ml coconut milk • Set prawns aside. 300g Medium prawns • Add in Laksa Leaves and bring to boil 2 Fish cakes, sliced and simmer for 15 minutes. 100g bean sprout, slightly • Heat oil in wok. blanched just before • Fry the paste for about 15 to 20 minutes. serving • Add in dried shrimp and continue frying 10 pieces Tau Pok – tofu puffs the paste for another 5 minutes. 100g Cockles (optional) • Pour the content to the pot of stock. 10 sprigs Laksa Leaves aka • Bring to boil. Vietnamese mint • Gradually add in coconut milk. 50g Dried prawns, soaked and • Simmer till you see red oil surfacing. grind • Add salt and rock sugar to taste. 150ml Oil • Add in the tau pok to cook for 2 minutes 750ml Water just before serving. This helps tau pok Salt and Rock sugar to taste absorb Laksa gravy. For the paste- ground or blended • Put rice vermicelli in a bowl. 1 whole garlic • Top with tau pok, fish cakes, bean 10 Shallots sprout and cockles. 1/2 tbsp Fresh Turmeric • Pour hot gravy over and serve 1 tbsp Galangal immediately. • Note: 4 Candlenuts • If you prefer your Laska to be spicy, add 1 stalk Lemongrass chili paste to your bowl of Laksa. 2 tsp shrimp paste ( Belachan) • Chop some Laksa Leaves for garnishing 12 Dried Chilies, soaked to if you like. soften 5 Dosa – south Indian Pancake My favorite breakfast at the Tekka market. Its gluten free, no yeast or baking powder. If you are in Singapore visit Buni at the Buni’s tiffin stall #01-231. You can also join our culinary adventure at little India : https://www.woknstroll.com.sg/product/wet-market-adventure/ Ingredients: Put some cooking oil in a small bowl and 3 cups Rice keep ready. 1 cup urad daal (split, skinless Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. black gram) Squeeze out any excess and then rub the ¾ tsp Fenugreek seeds (optional) paper towel all over the surface of the Vegetable/ canola/ pan to grease. The correct amount of oil is sunflower cooking oil such that it is barely visible in the pan. Now Salt to taste turn on the heat/ flame at medium high. Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the Methods: center of the pan - just as you would for a pancake - till the ladle is empty. Wash the rice and urad daal well. Add the Now begin to spread the batter in fenugreek seeds to the mix and fill enough sweeping circular motions to form a water in the rice-daal bowl to cover them pancake of roughly 8" diameter. Do not about 2" deep. Soak overnight. be alarmed if the Dosa develops tiny holes The next morning, drain all the water from as you spread the batter. This is normal. the rice and urad daal. Put in a food As soon as you have finished spreading processor and grind - adding very little the batter out on the pan, dip the basting water if necessary - to a smooth yet slightly brush in cooking oil and drizzle the oil all grainy paste. over the surface of the dosa and also around its edges. Now hold the pan by its Put it into a large mixing bowl and add handle, lift up and swirl it so as to make enough water to make a batter. The the drizzled oil spread all over the Dosa. consistency of the batter should be such When the upper surface begins to look that it thickly coats a spoon dipped in it. cooked, flip the Dosa. By this time, ideally, Add salt to taste and keep the Dosa the surface that was underneath should batter aside in a warm, dark spot, be light golden in color. Cook for 1 minute covered, for 6-8 hours. after flipping. The Dosa is almost done. Fold it in half and After this fermentation, stir the batter well. allow to cook for 30 seconds more. 6 Roti Prata Roti is bread and Prata means flat in Hindi language, it’s crispy but flaky and you can enjoy it all day. My kids loves it with Banana or sugar but I prefer the egg and onion prata served with Mutton curry sauce. The perfect Prata can be found at our friend Mr.Zul’s stall #01-258 Try this out on our culinary adventure at little India: https://www.woknstroll.com.sg/product/makan-makan-kampong-glam/ Ingredients: Continue spinning the kitchen machine for another 1 minute. If you are kneading by 1kg Plain white flour hand, knead until you get the same results 1 Egg as mentioned before. 300ml Sunflower oil Once your dough is ready, form it into 450ml Water round balls at least the size of an apple. You can get about 8 dough balls with 1kg 1 tsp Salt of plain flour. Put the dough balls on a tray 1 tsp Sugar and oil the top of the balls with some sunflower oil. Cover the tray with a cling wrap and let it rest for at least 2 hours. Methods: Once the dough is ready in 2 hours, make sure you have a clean kitchen top and In a bowl or container of the kitchen use sunflower oil and oil that part of the machine, pour in all the flour, egg, salt kitchen top where you are going to place and sugar. Mix well and slowly pour in half the dough. Oil a bit of your palm and start the amount of the oil (150ml). Mix/knead to press down with your palm and stretch well. Then add in the remainder of the oil. the dough by lifting the edges and stretch Mix or keep kneading. Gradually pour in at on all sides. If making a plain prata, fold least half the water first (200ml). By this the top and bottom end where they meet time, it becomes sticky. Pour in the rest of in the center and the lastly fold the 2 sides. the water (250ml). Mix or knead well. If you Now it should look like a rectangle shape.

Load more