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Singaporean Food Safari
Food Safari sizzles with colour, flavour and texture as it savours the wonderful complexity of Singaporean food. Maeve meets up with two Singaporean friends to guide her through the range of ingredients - passionate home cook Helina Lee picks the top spices and sauces needed, while chef Alex Lee (Ginger and Spice, Singapore Restaurant) shows off the range of fresh produce and seafood including mudcrabs- which he transforms into the famous Singapore chilli mudcrab with a surprise key ingredient.
Top chef Chui Lee Luk from the acclaimed Claude's restaurant is better known for her French style food, though away from work she makes a marvellous Assam fish, adapting her mother's treasured recipe. Barrister Tiffany Wong, one of the descendants of a famous Hainanese family shows how to make beautifully tender Hainan chicken with chicken rice, served with fresh ginger and chilli sauces.
Helina Lee whips up a fast salad snack beloved of Singaporeans called rojak. Along the way, we spend time with a Singaporean chef who almost dances as he juggles woks and flame at breakneck speed and learn about the love of hawker stalls serving beloved specials. Chef and cooking teacher Chee Ong then demonstrates a stylish take on the famous bubur cha-cha - a dessert of tropical fruit, tapioca and sweet potato that is simply divine.
Featured Businesses
Dong Nam A & Co
215a Thomas St
Haymarket NSW 2000
(02) 9212 6673
Ginger & Spice Singapore Restaurant
240 Military Rd
Neutral Bay NSW 2089
(02) 9908 2552
Haymarket Seafoods
Shop 35A, 1st Floor, Market City
9-13 Hay St
Haymarket NSW 2000
(02) 9211 7858
Istana Restaurant
Unit 15 / 230-238 Pennant Hills Rd
Thornleigh NSW 2120
(02) 9481 8855
Paddy’s Market
Lower level, 9 Hay St
Haymarket NSW 2000
1300 361 589
Thai Kee Supermarket
Shop 101A
Level 1 Market City
9 Hay St
Haymarket NSW 2000
(02) 9281 2202
To’s Malaysian Gourmet
Lower ground floor (Shop 3)
181 Miller St
North Sydney NSW 2060
(02) 9955 2088
Featured Food & Recipes
Hot Tips
A good cuppa
When making a pot of tea, always warm the teapot first, by adding hot water to the teapot. When the pot is warm, discard the water and add the tea leaves. The general rule is one teaspoon of tea for each guest and one for the pot.
Glossary
Pomegranate Seeds
Used both whole and ground, dried pomegranate possesses similar properties to dried plum, providing a sweet and sour flavour.
