6 Reasons Why You Should Visit Singaporean Street Food Festival @Sheraton-Grand, Bengaluru

Sheraton Grand-Feast, is featuring a gastronomical journey Lau Pa Sat (Singapore Street Food Festival). I was hosted for bloggers table and felt very lucky to savor authentic Singaporean cuisine.

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About Sheraton Grand:

The Sheraton group of hotels has their outlet called the Sheraton Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 

1. Singapore is a melting pot of diverse cultures and so is the food enjoy the king size buffet with a mixture of Singaporean favorites comprising array of Malay, Thai, Indonesian, Chinese and Indian cuisine. 

Ambiance was very colorful decorated with paper lanterns, Chinese umbrellas, spices and various ingredeints...

2. Singaporean Street Food Festival is a haven for Foodies get ready to explore all the ingredients used in the festival. Various herbs, spices, curry powder, sambal paste, noodles, soya sauces and rice are shipped from Singapore for this festival. If any doubts do not hesitate to ask questions...chefs and staff are delighted to help.

Chef  So Chai Huan

3. Chef So Chai Huan and Chef Cheam Boon Yuan guest chefs from JW Marriott Singapore are here to amaze you with a variety of Singaporean classic dishes at Feast.

I asked the chef what is Lau Pa Sat?
Chef  So Chai Huan said the historic market Lau Pa Sat offers a winning combination of graceful colonial architecture, a longstanding heritage and delicious food, the area is so famous for street food hawkers it is a must visit place when in Singapore.

Salad Counter

 Salads: Gado Gado, Seafood Salad, Achar and Rojak. 

4. Soups and Salads prepared the Singaporean way has a lot of Chinese, Thai and European influence. Salty, crunchy and herbal flavors and taste are sure to tickle your taste buds.



From the salads my pick was the gado gado prepared with boiled potatoes, fried tofu and shrimp crackers dressed with a tangy peanut sauce.

Bak Kut Chicken Soup

Laksa Soup

My Picks from the soups were the Bak Kut Chicken Soup and Laksa Soup. Bak Kut soup was almost like a herbal tea soup with soothing and tasty. 

Laksa had the perfect amount of curry flavor and coconut milk. I added egg noodles, boiled eggs, crispy pork, tofu and topped it with coriander and lime juice it was superb.

Live Counter

5. Enjoy Scrumptious grills from the live counters. Apart from grills place your order for Hainanese Chicken Rice, Kuih Pie Tee and Popoiah indulge in traditional Singaporean flavors.

Live counter served a variety of grilled meats like spicy grilled sambal basa, sambal prawns, crispy thread chicken and crispy, sweet and spicy oatmeal chicken...

Spicy grilled sting ray

  Crispy thread chicken

 Sambal Prawns

Crispy Oatmeal Chicken

My picks from the grills were the grilled sting ray, sambal prawns and thread sesame chicken.

Mains

6. Singaporean street food is a meat lovers haven. One can enjoy chicken, mutton, pork and fish, served grilled, braised, stir fried and slow cooked with various herbs and spices the flavors and taste are so unique not over powering at the same time.

   

Chilly and Black Pepper Mix Seafood

Stir Fried Terderloin with Sambal

Sweet and Sour Pork

Lamb and Potato in Creamy Coconut Curry

Shrimp Paste Crispy Chicken with Braised Noodles

Chap Chye (Mixed Vegetable Stew)

Stir Fried Bok Choy in Chilly Garlic Sauce

Seasonal Mixed Vegetables with Crispy Tofu in Creamy Sauce

Mee Goreng,  Sea Food Fried Rice and Fried Hokkien Mee...

Kokum Mojito Served at the table...

From the mains I enjoyed the sweet and sour pork the combination of pineapple with pork is always awesome. Next was the curry lamb with parota. Lamb was tender cooked to perfection the coconut curry sauce was awesome with roti and parota. Third item was the mee goreng very tasty had to go back for second serve.

Mee Goreng

Desserts

Dessert selection was decent. There was a combination of Singaporean classic desserts, pastries, cakes and Icecream. I happen to choose Chocolate cake and Chocolate Icecream.

What are you waiting for indulge in Singapore's iconic dishes like Gado Gado, Seafood Salad, Rojak, Chilli Crab, Singaporean Chicken Curry, Cereal Prawn Mee Goreng, Fried Hokkien Mee and a lot more!

Where: Feast, Sheraton Grand Bangalore Hotel at Brigade Gateway
When: 21st to 30th April 2017
Cost: Lunch@ INR 1545 plus taxes
Dinner@ INR 1695 plus taxes
Contact: 080-42521000

Watermelon Feta Salad Recipe

Cool and refreshing watermelon and feta salad is perfect for summer. 

Watermelon Arugula and Microgreens are from More Mega Store. Feta Cheese and Balsamic Vinegar are from Namdhari Fresh.

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Ingredients:
1/2 Kilo Watermelon
150 Grams Feta Cheese
10 to 15 Almonds or Peanuts Roasted and Chopped (Store bought salted nuts will also taste excellent in this salad)
250 Grams Rocket Leaves
250 Grams Micro Greens
1 Sliced Onion
2 Tbsp Raw Cane Sugar or Honey
8 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil 
Salt as per taste...

Prep Up:
Peel and chop the watermelon into bite size cubes...try removing as many seeds as possible reserve.

Wash the rocket and micro greens pat dry and reserve.

Slice one onion and reserve.

Heat a wok on medium flame add sugar and balsamic vinegar keep stirring until the vinegar starts to thicken.

Once the vinegar coats the spatula switch off the flame and reserve the vinegar reduction.

Method:
In a large serving plate spread the rocket for the first layer then the micro green and sliced onion and the watermelon. Crumble the cheese over the watermelon spread the roasted peanuts and drizzle the olive oil and balsamic reduction serve chilled...Enjoy 😋

Tips:
Use a nonstick wok or pan to prepare balsamic reduction.
Always prepare the balsamic reduction in bulk and store in a sir tight glass container refrigerated until use.

Always assemble the salad mix and serve at the table.
Add salt if needed only the salt from feta is perfect balance.

Bokchoy and Mushrooms in Blackbean Sauce Recipe

Bokchoy and mushrooms in blackbean sauce tastes superb when served with burnt garlic rice or noodles, apart from noodles and fried rice this mildly spicy bean gravy is a good combo with bread toast or fluffy buttery naans. 

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Ingredients:
300 Grams Button Mushrooms
500 Grams Bok Choy
3 Tbsp Black Bean Sauce
2 Tbsp Chilly Soya Sauce or (regular soya sauce)
2 Green Chilies
2 Dry Red Chilies
1 Large Onion
6 Cloves Garlic
1 Inch Ginger (Optional)
2 Tbsp Peanuts
1 Tbsp Sesame Seeds
1/2 Tsp Sugar
2 Tbsp Corn Flour
3 Tbsp Sesame Oil
Salt as per taste

Prep up:
wash the bokchoy thrice, check for soil struck in between the stems wash thoroughly. Chop the bokchoy into half's then into quarters place in a colander allow the excess moisture to drain reserve.

Wash and Chop the button Mushrooms into quarters reserve.
Peel and wash the onion and garlic. Thinly slice the onion, finely chop the garlic and reserve. Slit the green chilies reserve.

Please Click Here for Burnt Garlic Noodles Recipe...

Method:

Heat a wok or heavy bottom pan with sesame oil allow the oil to smoke.

Once the oil reaches smoking point add finely chopped garlic, sliced onions, dried red chilies and green chilies fry the onion till it turns transparent.

Add the bok choy stems first and then the leaves to the onion masala and fry for a minute.

Add 1/2 cup water or chicken stock and bring to a rapid boil the bok choy should cook only half way through.

Add the mushroom, chilly soya sauce and blackbean sauce stir and cook the vegetable for a minute on high flame once the mushroom reduces add salt and sugar stir and place on low flame.

Mix 2 tbsp corn flour with 4 tbsp water and add to the vegetable allow the sauce to thicken for a minute on high flame remove from flame...garnish with roasted peanuts and sesame seeds...Serve Hot...Enjoy😋

Green Onion Dip Using Epigamia Greek Yogurt

There are many recipes for green onion dip using cream cheese or cheese. Just using epigamia greek yogurt we have much healthier dip option with the same creamy texture. This dip has a subtle onion flavor and is excellent when served with crackers, tortilla chips or carrot sticks. 

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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients(100% cows milk and culture). 

Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, no preservatives or artificial flavours added. One can enjoy all natural flavor yogurt tubs like mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor. 

Ingredients:

2 Tbsp Ketchup

2 Tbsp Red Chilly Sauce

2 Tbsp Mustard Sauce or 

1 Tbsp Mustard Paste

2 Tbsp Epigamia Greek Yogurt

2 Cloves Crushed Garlic

1/4 Tsp Paprika

1/4 Salt and Pepper

1 Cup Finely Chopped Spring Onion Greens

4 Tbsp Mayo

2 Tbsp Olive Oil

Method:
Pour the yogurt in a tupperware container.
Add minced garlic, salt and pepper, chilly sauce, mustard sauce, tomato ketchup, chopped green onions, mayo and 2 tbsp olive oil.
Mix all the ingredients till well combined.
Cover refrigerate the dip for 4 hours before serving.
Once the dip has chilled serve chilled...sprinkle paprika and drizzle 1 tsp olive oil serve...Enjoy 😋

One tub of epigamia yogurt is 90 grams, equivalent to 1 1/2 eggs or 2 cups cooked dhal, available at all super markets and online stores in India. 

My favorite is the plain yogurt (natural), epigamia also offers tantalizign flavours like Alphonso Mango, Strawberry, Green Apple, Vanilla, Honey Banana, and Mulberry.

Price of Epigamia Greek Yogurt in India

Priced at Rs 35 per 90 grams cup, All these flavors are natural fruit based with very less amount of sugar added. Visit http://www.epigamia.com/ for more info.

3 Burger Recipes Using Pulled Jack Fruit (Palakkai Burger Recipe)

Raw Jackfruit dishes at my house is relished without any complaints. In southern India jack fruit is considered to be auspicious, we prepare many traditional recipes using raw and ripe jackfruit. I have never tried using a jackfruit in a burger before this was my first attempt and we enjoyed all the 3 burgers. 

Many people dont know the properties of this fruit, it is rich source of vitamins, minerals, carbohydrates, electrolytes, fiber, fat and protein. Consuming jackfruit in vegetable or fruit form is equivalent to 4 rotis or 3 types of vegetables. 

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Jack fruit is easy to clean we will have to apply coconut or sesame oil to the knife and hands and start peeling the fruit or vegetable. Then chop the vegetable into large chunks and place it in large pot of water.

We can cook the jackfruit using a pressure cooker since i was preparing this pulled jack fruit burger I did not want to over cook the vegetable and used a heavy bottom pot to cook the vegetable to perfection.

To prepare 3 different burger recipes I used 650 Grams Jackfruit.
1 Vegetable Stock Cube
1 Tbsp Salt 
2 Liters Water
Heavy bottom pot.

Bring water to a rapid boil in add salt and stock cube place on low to medium flame and add jack fruit.

Keep stirring the jack fruit every 5 to 10 minutes and check if the vegetable has cooked. It took me 30 minutes to cook my jackfruit to perfection.

Once the jack fruit has cooked drain excess water using a colander and place the jack fruit back in the pot. Once the vegetable has cooled down gently pull apart the strands and reserve.

We can store the cooked jackfruit refrigerated in a airtight container upto a weeks time.

Pulled Jackfruit Tandoori Burger...

Ingredients:

200 Grams Cooked and Shredded Jackfruit

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Garam Masala or Tandoori Masala

1 Tbsp Chilly Powder

1/2 Tsp Pepper Powder

1 1/2 Tbsp Dried Fenugreek or Kasoori methi

1 Large Onion Finely Chopped

Fist Full Mint and Coriander Finely Chopped

3 Burger Buns

Mayo or cheese spread

Salt as per taste

2 Tbsp Oil

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the dry masalas and fry for a minute. Add the shredded jackfruit and fry in the masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Chilly Basil Pulled Jackfruit Burger...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Large Onion Finely Chopped
3 Birds Eye Chilies Finely Chopped
1 Tbsp Ginger and Garlic Paste
Fist Full Mint, Coriander, Basil Leaves Washed and Finely Chopped
3 Burger Buns
Cheese Spread or Mayo
2 Tbsp Sesame or Olive Oil
Salt as per taste...

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the chopped onions, basil, coriander, mint and chilies and fry for a minute. Add the shredded jackfruit and fry in the onion and basil masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Pulled Jackfruit in BBQ Sauce...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Onion Finely Chopped
Fist Full of Mint and Coriander Washed and Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Paprika
1 Tbsp Italian Seasoning 
2 Tbsp Mustard Sauce
2 Tbsp Tomato Ketchup
1/2 Tbsp Pepper Powder
2 Tbsp Worcestershire Sauce
2 Tbsp Oil
3 Burger Buns
Cheese Spread Or Mayo
Salt as per taste

Combine 1 Tbsp Paprika, 1 Tbsp Italian Seasoning , 2 Tbsp Mustard Sauce, 2 Tbsp Tomato Ketchup, 1/2 Tbsp Pepper Powder, 2 Tbsp Worcestershire Sauce, Pepper powder, paprika and italian seasoning mix well and store the sauce over night in the fridge.  

Method:
Heat a wok with 1/2 cup water and bring to a rapid boil add the sauce, ginger and garlic paste stir reduce on low flame. Occasionally keep stirring, once the sauce thickens reserve half the amount of sauce.

To the wok add the jackfruit, onion, coriander and mint alsong with 2 tbsp oil and salt as per taste stir and fry all the ingredients. Add 2 tbsp water and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with BBQ Sauce and cabbage salad or with onions and tomato and serve hot...Enjoy 😋