Sing-a song of Asian!

Laksa
Ingredients
Curry Paste 2,000 gm, water, 2,000 gm, chicken stock 500 gm, garlic 500 gm, lemon grass 3 sprigs, evaporated milk 3 cans, coconut milk 1,000 gm, noodles, bean sprouts, shrimp and egg as toppings.

Method
In a stockpot, add oil and sauté instant curry paste until aromatic. Add chicken broth, water, lemon grass, kaffir lime leaves, tofu puffs and bring stock to boil. Lower the heat to simmer. Add coconut milk and evaporated milk. Add salt to taste. Simmer stock. Rinse the yellow noodles, drain and set aside. Soak dry vermicelli with some warm water until soft, drained and set aside.

To assemble a bowl of laksa, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top noodles with two to three shrimp  and 1-2 egg quarters. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.

Singapore Chilli Crab
Ingredients
Crab 10 nos, chilli paste 1,000 gm, tomato ketchup 800 gm, garlic 250 gm, shallots  200 gm, eggs 5 nos

Method
Steam crab for 10 minutes. Stir fry chilli paste with garlic and shallot for 5 minutes, add tomato ketchup and water. Season with salt, chicken powder, after boiling, and add corn flour to make the sauce become thicker. Lastly add eggs and cook till a creamy consistency,

Popiah
Ingredients
Popiah skins 200 pieces, Jicama, 1,000 gm, garlic 100 gm, shallots 100 gm, shrimp 50 nos, eggs 20 nos, grounded peanut 100 gm.

Method
To cook the filling, add oil into a wok. Stir fry chopped garlic and shallots until light brown. Add shrimp, jicama, and carrot and season with salt, pepper and oyster sauce. Cook for 5 minutes. To serve, wrap popiah skin with the filling, garnish with spring onion, and serve with chili sauce.

Chef So Chai Huan,
visiting chef at Sheraton Grand Bangalore Hotel at Brigade Gateway. The Singapore Festival is on till April 30