Treats from Singapore's streets

As Indians who are thronged by bustling khau gallis of all kinds at every other corner we know that food is more than just a means of sustenance itrsquos a key ingredient in building a community It is this sense of community that UNESCO recognised at Singaporersquos hawking centres when it recently bestowed the lsquointangible heritagersquo tag on the countryrsquos vibrant street food culture Culinary experts from Mumbai who have hung out at these hawking centres and offer a slice of that culture here share which flavours stood out for themSingapore vermicelli noodles at YauatchaOrganised food heavenKaryna Bajaj executive director at KA Hospitality remembers digging into her first bowl of Cheung fun noodle at Singapore when she was about eight Itrsquos a dish that she serves now at Yauatcha BKC with a twist ldquoWhatrsquos amazing about the street food culture there is that it is so well organised mdash from the hawkers to the atriums below the corporate complexes Also there is a strong influence of the Indian cuisine especially South IndianKaryna BajajThe roti canai which is my favourite till date is literally paratha and curry Their curries are similar to oursrdquo she shares ldquoAnother dish that stood out was ngoh hiang or pork rolls that are named after the famous Chinese fivespice powder which lends the dish its unique flavour The origins lie with the Hokkiens in Chinardquo Bajaj reveals The kaya toast a breakfast staple is quite similar to French toast but has a filling of creamy jam made with coconut milk gula melaka or palm sugar eggs and butter ldquoVermicelli noodle in curry is also a staple thererdquo she tells us adding that an inspired version of it is now a part of the restaurantrsquos menuChanging flavoursCrab omeletteExecutive chef of The St Regis Mumbai Dane Fernandes fondly recollects his 2017 trip with friends to the country where he found a lot of focus on local produce and flavours ldquoThey celebrate crosscultural specialties Their flavours change every 100 to 150 km so yoursquoll taste a whole new curry with every new place you try in a different neighbourhoodrdquo he informs us adding that the cuisine bears Singaporean Balinese Malay Thai Indonesian Chinese and European influencesChef Dane FernandesThe dishes that stood out for him include crab omelette Hainanese chicken rice char kway teowwok fried noodles mie goreng and krapao rice which is ldquoa spicy combination of pork mince topped with a fried egg served on a bed of steamed jasmine ricerdquoLaksa funChef Punit KewalramanildquoI have loved eating the frog legs porridge The Maxwell Road Hawker Centre is where one must go for the chilli crabs Singapore stylerdquo shares head chef of Esora Punit Kewalramani He recommends trying the prawn curry laksa at Newton Food Centre which has a range of laksas on offer adding that the fourth generation chefs who have settled there from neighbouring countries bring their own flavours to the preparationPocketfriendly and freshAsian hawker noodles at TownhallChef Augusto Cabrera managing partner and corporate chef Townhall tells us that since Singapore is close to his homeland The Philippines his first experience was a long time ago ldquoYou will fall in love with the food they use fresh ingredients and have affordable meals I enjoyed chilli crabs Hainanese chicken and steamed tapioca cakerdquo he says suggesting we visit Chomp Food Centre Hawker Chan and The Banana Leaf ApoloChef Augusto CabreraHe adds that he now whips up a version of noodles inspired by his visits called Asian hawker noodles ldquoIt is slightly hot smoky egg noodles with lots of fresh mixed vegetables and a twist of star aniserdquoVeg krapao riceIngredientsgtgt 80g jasmin ricegtgt 5g carrots diced gtgt5g corn kernelgtgt 5g french beans gtgt5g each basil garlic ginger and chillies all chopped gtgt3g onions chopped gtgt2g thai chillies gtgt10g chilli paste gtgt10g veg oyster sauce gtgt2g salt gtgt5g sugar gtgt3g aromatic powder gtgt10g oil gtgt5g dark soy sauceMethodAdd oil and saute chopped ginger garlic chillies and onion in a wok Tip in chilli paste veg oyster sauce dark soy sauce and sauteacute Add carrots beans corn basil Thai chillies and stir Throw in the jasmine rice Add salt sugar aromatic powder and toss the wok For the chilli oyster sauce add oil in a wok throw in chopped ginger garlic and chillies Sauteacute this with chilli paste veg oyster sauce dark soy sauce and add one cup water with seasoning Give this a quick boil adjust the consistency Add this sauce to the fried jasmine rice Chef Dane Fernandes