** TASTE OF SINGAPORE ** MASTERCLASS | FOODHALL @DLF PLACE

Happen to attend a masterclass organised by “Foodhall” @DLF Place, New Delhi. Awesome time spent cooking and tasting Singapore Cuisine and shopping around at the store.

Let me share with you all, the recipes I got to learn in the Masterclass. Hope you will enjoy preparing it as much as I enjoyed. Its super simple and fast to cook. Can be a real treat for you and your loved ones.

UOTB7253

YEME3125

Flat Rice Noodles With Fresh Herb

INGREDIENTS

# 1 pack Koka flat rice noodles (soak it in warm water to soften)

# Salt and pepper to taste – Rock salt and freshly cracked black pepper to taste                                                               

# 1 tbsp olive oil

# For herb and olive mix  –3 tbsp fresh parsley, chopped

# 6 cloves fresh garlic, thinly sliced

# 1/4 cup green olive, thinly sliced

# 4 canned artichokes (bite size pieces)

# 1 cup olive oil

# 12 cherry tomatoes, halved

METHOD

1. Heat up to non-stick pan and olive oil. Fry the garlic till fragrant.

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

3. Season to taste and serve immediately.

UGBB8480

 

 Pak chop and Rice Vermicelli Soup

INGREDIENTS

# 1 packet Peacock Brand Brown Rice                  

# Spaghetti (soak in warm water to soften)

# 3 cups vegetable stock

# 4 nos. pak choy

# 1 tbsp fine sugar

# 300ml boiling water3 tbsp soy source

# 100g white radish, cubed

# 3 nos. red shallot, chopped

# salt & suger to taste

# To garnish – 8 nos. cherry tomatoes, halved, 80g Baby asparagus, blanched

METHOD

1. Sautee red shallots, white radish in a pan. Add vegetable stock to it.

2. Bring it to a boil and let it boil for 3-4 minutes.

3. Add soy source, sugar pak chop and simmer for few minutes.

4. Season to taste.

5. Add rice spaghetti and cook for 2 minutes.

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

ONII6887

Basil Pesto With rice Spaghetti And Fish Fillet

INGREDIENTS

# 1 packet Peacock Brand Rice Spaghetti – (soak in warm water to soften)

# 4 to 8 nos. white fish fillet (trim and score a few lines, season with salt & pepper)

# Salt and pepper to taste

# 1 tbsp olive oil

# For Pesto Sauce –  1 cup fresh basil leaf, 1/4 cup  fresh parsley, 8 cloves fresh garlic, halved, 1/4 cup toasted pine nuts, Rock salt and cracked black pepper to taste, 1 cup good quality olive oil

# To 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 the blender. Set aside.

2. Heat up a non-stick and add oil. Fry the fish fillet on all sides till golden and set aside.

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

4. Serve with the cooked fish fillet.

SBKV9097

HMNB3773

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