1 WOK 'N' STROLL EXPERIENCE

For the food lover, the world business center and cultural melting pot of 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 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 Street for a midnight .

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 - Katong style

#2. – south Indian Pancake

#3. Roti Prata

#4. Satay with

#5. Hainanese chicken

#6. - fresh Spring Roll

#7. Fried Bee Hoon with Chicken & Veggies

#8. Onde Onde Balls

4 Singapore Laksa - Katong style

You can’t visit Singapore without enjoying this whole meal - rice in a thick broth with fresh prawns and the secret ingredient: Vietnamese mint. Try the famous 328 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 , 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 , 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 ( 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 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. are using a kitchen machine, use a dough If you prefer roti prata telur (roti prata with hook and let it spin for at least 5 minutes egg) break an egg before you start on low mode until the dough has form a folding. round soft shape. Stop the machine and Heat a flat pan with about 3 tablespoons test the elasticity of the dough by of sunflower oil. On medium heat and stretching some of the dough with your once the pan is hot, slowly place your hands. It should not be sticky but soft, prata in the pan. Once one side is golden spongy and elastic. brown, flip the other side. If the oil is drying up, add a few more tablespoons.

7 Satay with peanut sauce

Delicious skewers of mutton, chicken and beef, dip them with a nice peanut sauce- the best twilight snack accompanied with an ice cold Tiger beer. We recommend on the Satay Street at Lau Past festive market and the east coast lagoon Hawker center. You can also join our Twilight snack culinary adventure: https://www.woknstroll.com.sg/product/twilight-snacks/ Ingredients: Methods: 1. Blend the shallots, garlic, lemongrass and 500g Chicken, boneless and skinless, galangal, before mixing in the rest of the chopped into bite-sized pieces ingredients, adding quite a bit of oil to get a 10 Shallots paste. 2 Garlic cloves 4 stalks Lemongrass, white part only, 2. Marinate the chicken in the paste bruised overnight, or even for 24 h. 2 slices Galangal 2 tbsp Ground coriander 3. Thread the chicken pieces on wooden 2 tsp Ground cumin skewers. Soak the skewers for a few hours ½ tsp Turmeric beforehand to prevent them burning 1 tsp Sea salt 4. Turn the oven grill setting on high. Grill for 8 tbsp Unrefined cane sugar about 5 minutes per side, till cooked and 1 tbsp Kecap manis, a thick dark soy slightly charred, generously basting with sauce some oil as and when. 3-4 tbsp Groundnut oil Peanut Sauce The perfect peanut sauce is thick and 250g Toasted peanuts, skinless aromatic with freshly roasted peanuts and is a 1 tbsp Tamarind (assam) pulp, mashed perfect balance of spices and sweet-saltiness. with 1/2 cup of warm water Peanut Sauce 4 Shallots 2 Cloves garlic 1. Roughly chop half the peanuts, and finely 1 stalk Lemongrass, white part only grind the other half (this helps to thicken the 2 slices Galangal sauce). Boil them in the assam water, 3-4 Dried red chilis simmering for about 20 minutes. 3 tbsp Groundnut oil 2. Meanwhile, blend the shallots, garlic, 4 tbsp Unrefined sugar (palm sugar lemongrass, galangal and chili. Fry with the aka gula melaka is great. its leftover satay marinade in the oil till unique sweet taste is popular in fragrant. singaporean cooking. it will give a much darker sauce though.) 3. Add the fried spice paste to the peanuts to 1 tsp Naturally brewed soy sauce simmer for another 15 min. Plus, the leftover marinade from 4. Add the seasonings and reduce by boiling/ the chicken add water as needed. 8

Singapore’s favored dish competing only with the Singapore chili crab. Amazing dish of tender chicken and rice cooked in a fragrant broth. We like the chicken rice at Boon Tong kee outlets or at the Chinatown food center at Smith Street. Try it out on our culinary adventure around Chinatown : https://www.woknstroll.com.sg/product/chinatown-off-the-beaten-track/ Ingredients: Methods: 1.5kg whole chicken Bring a large pot of water to a boil. Rub the chicken inside and out with the salt. 1 tbs Salt 2 (3 Insert the 3 crushed cloves garlic, 2 pieces ginger and spring onions into the cavity of the cm) chicken. Carefully submerge the chicken pieces breast-side down into the water. 2 spring onions, tied together Bring the water back to a boil, cover and turn into a knot off the heat. Let stand covered for about 40 3 cloves garlic, crushed minutes. Poke the thigh with a chopstick. If the 3 tbsp sesame oil juices run clear, the chicken is cooked. If not, 3 tbsp vegetable oil leave for another 5 to 10 minutes. 2 shallots, finely chopped When the chicken is done, remove it from the 5 cloves garlic, minced pot, and place under cold running water to 1 (3 ginger, peeled and chopped tighten the skin. Rub sesame oil into the skin, cm) and chop through the bone into serving pieces. Reserve the stock for cooking the rice piece and for the soup to accompany the meal. 1 litre chicken stock (from poaching In a large wok, heat the vegetable oil and 1 the chicken) tablespoon of sesame oil over medium heat. 600g Rice Fry the shallots, garlic, and ginger until salt and pepper fragrant. Add the rice and stir until lightly coriander sprigs toasted and the oil has been absorbed. spring onions, chopped Pour in 1 liter of chicken stock and season with cucumber slices salt to taste. Bring to a boil, then cover and Tomato slices reduce the heat to low. Simmer until the rice is tender, about 20 minutes. Season the soup with salt and pepper to taste and sprinkle with chopped spring onions. To serve, arrange chicken on a serving platter, and garnish with coriander, spring onions, cucumber and tomato. Serve with the rice and soup.

9 Popiah - fresh Spring Roll

All the spring vegetables wrapped with a spring roll wrapper served fresh with a sweet and spicy sauce. We love the Ann Chin Popiah stall Chinatown complex #02-112. You can also join our culinary adventure at Katong Joo Chiat : https://www.woknstroll.com.sg/product/joo-chiat-road-at-night/ Ingredients: Methods: Filling 1. Start by choosing fresh and sweet turnips, also 1 k Turnip, cut into not too thin known as jicama for this recipe. strips 2. Peel the skin off the turnips. Then wash and 25 Spring roll wrappers (store drained. Cut the turnips into strips (not too bought) thin). 300 g Fresh prawns, reserve shells 3. Place the strips of turnip in a coriander. for stock 4. Have ready fresh spring roll wrappers/skins. ½ tbsp Salt,. marinate prawns These can be homemade or just store bought. 4 cups Water, for prawn stock Otherwise use the frozen spring roll wrappers. 3 ½ Vegetable oil 5. To cook the filling, first boil prawn shells in water tbsp for about 10 minutes. 1 tbsp Fresh garlic, minced 2 ½ Fermented bean paste, 6. Then strain the prawn stock and set aside. tbsp ground 7. Season the shelled prawns with salt. 300 g Meat, chicken or pork 8. Next fry firm bean curd on non-stick pan with a ½ tbsp Salt, marinate meat little oil till browned on both sides. 2 Firm bean curd, fried & cut 9. Then cut the fried bean curd into strips. into strips 10. Heat oil in a wok and lightly brown minced Garnish garlic. Then add fermented bean paste (tau 1 1 Whole lettuce, wash & cheong) and fry until fragrant. drain 300 g 300 Grams Bean sprouts, 11. Pour in the strained prawn stock. blanched 12. When the prawn stock mixture comes to a 1 1 Cucumber, shred finely boil, add in turnip strips and mix well. 2 2 Eggs, lightly beaten 13. When the stock mixture starts to boil again, 1/8 Salt, seasoning for eggs add in the diced meat. tbsp 14. Cover and simmer gently on low heat for 1 1/2 1/8 Pepper, egg seasoning hours until the turnip is soft. Otherwise transfer tbsp to a pressure cooker and pressure cook for 30 150 g Peanuts, roasted & ground mins. 15. Then add in the fresh prawns. 16. Next add in bean curd strips and salt to taste. 10 Methods (Cont’d): 17. Cover and continue to simmer for another 10 minutes. 18. And the turnip filling is now ready to be used for the wrap! 19. Next prepare garnishing ingredients. Lettuce, bean sprouts, cucumber & omelette strips,fried shallots, ground garlic & peanuts, chilli & sweet sauce. 20. To make the omelette, spread beaten eggs THINLY on non-stick pan. Cook till set on both sides. 21. Remove to chopping board and slice finely the cooked omelette. 22. To serve, put a spring roll wrapper on a plate or flat board. Spread with as much chilli and sweet sauce as desired. 23. Not forgetting a generous spread of the flavorful ground garlic too. 24. Next, place a piece of fresh lettuce on one edge of the spring roll wrapper. Then add blanched bean sprouts and shredded cucumber. 25. Then place 1 or 2 tablespoons of filling, drained of the gravy, on the lettuce. Then top with the thinly shred omelette. 26. Sprinkle with a little roasted ground peanuts and shallot crisps. 27. Lastly, wrap and then fold up the two sides of wrapper and roll up like a Swiss roll. And we're done! 28. Cut and serve these fresh spring rolls immediately.

11 Fried Bee Hoon with Chicken & Veggies

You can find many versions for Singapore noodles around the world and none of them is truly Singaporean. The most common and cheap version in Singapore are the fried Bee Hoon sold in every hawker center for a cheap breakfast with a local . Simple and delicious - don't miss it. You can also join our culinary adventure at the Tiong Bahru Hawker center: https://www.woknstroll.com.sg/product/hawker-centre-discovery/ Ingredients: Methods: 5 ounces dried rice vermicelli Place the dried rice vermicelli in a large pot and 6 tbsp vegetable oil divided cover it with room temperature water. Let the 4 eggs beaten noodles soak for 30 minutes until they are soft. 1 onion finely sliced While the noodles are soaking, heat 2 4 large garlic tablespoons of oil in a large skillet over medium- cloves minced low heat. Pour the beaten eggs into the skillet 1 large carrot julienned and swirl to coat the entire surface with the eggs. and cut into 3-inch-long Let the eggs cook until the omelet is golden on pieces the bottom, then flip it over and cook until the ½ pound chicken breast thinly other side is also golden. Remove the omelet from sliced the skillet, slice it very thinly, and then set it aside. ½ cup light soy sauce In the same skillet, heat the rest of the oil and salt to taste sauté the onions, garlic, and carrots until they are 1 cup thinly sliced spring tender. onions, green parts only Create a well in the middle of the cooked 1 red jalapeño, thinly vegetables and add the chicken, tossing with a sliced wooden spoon until the meat is just cooked through. Add the soaked vermicelli and drizzle the soy sauce over everything, mixing thoroughly until the ingredients are well distributed. Add the sliced omelet to the skillet, reserving a bit for the garnish, and mix some more. Season with salt to taste. Divide evenly into two bowls, garnish with sliced omelet and spring onions, and serve with sliced red jalapeños.

12 Onde Onde Glutinous Rice Balls

These yummy balls full of palm sugar and fresh grated are a very easy and impressive when you need something sweet.

Try this out on our culinary adventure: https://www.woknstroll.com.sg/product/little-nyonyas-kitchen/ Ingredients: Methods: Place glutinous rice flour in a mixing bowl and slowly add pandan juice and mix 100g Glutinous rice flour together until it forms a kneadable ball of 100ml Pandan juice dough. This amount varies all the time, so use 60g Palm sugar your judgment. 60g Grated coconut mixed Knead lightly. with a pinch of salt Form small balls. Flatten them slightly and fill 700ml water each one with a piece of palm sugar. Close it up and roll it into a sphere. Bring water in a saucepan to a boil and slowly cook each ball as you form it and cook it until it floats. Drain well and roll in coconut shavings. Cool and serve!

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