Chef John Chye, who has come up with a Singapore street food festival at JW Mariott Aerocity, shares how simple cooking and use of fresh ingredients can make a difference
Singaporean cuisine has been fundamentally influenced by Chinese, Malay, Indonesian, Indian, Peranakan and some Western traditions. The essence of Singaporean cooking technique is based on time, temperature and ingredient used. While some dishes are slow cooked on low flame, others such as stir fried dishes are cooked on high temperature for a short time. Essentially slow cooking with fresh herbs and spices make the food incredibly tender. This method also infuses the dish with rich flavours that are quite different from the flavours obtained from any other method. An array of fresh herbs and spices including ginger, turmeric, galangal, lemon grass, curry leaves, pungent belachan (shrimp paste), chillies and coconut milk are an integral part of cooking. Singaporean cooking technique also incorporates the use of charcoal that further enhances the flavour of the dish.
The most popular Singaporean dishes are undoubtedly the Singaporean laksa, Hainanese chicken rice and chicken satay. laksa is made with a creamy rich coconut milk gravy consisting of noodles, fishcake, prawns and chopped bean sprouts served in a spicy coconut based soup. In Hainanese chicken rice, the chicken is prepared in traditional Hainanese style which involves immersing the entire chicken at sub-boiling temperature in a pork and chicken bone stock. The rice is cooked in a fresh chicken stock producing an oily, flavourful rice with sometimes Southeast Asian pandan leaves added to it. They are served in an authentic way with a hot chilli sauce dip made up of minced red chilli and garlic. Dark soy sauce and a heap of freshly pounded ginger with fresh cucumber in chicken broth are also served as accompaniments.
Satay is one of the earliest foods to be associated with Singapore. It is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken or other meats or even tofu. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Singaporean street food, which is famous among the food connoisseurs from across the globe, is all about satay, laksa and Hainanese chicken rice. The flavours of these dishes are enhanced by the generous use of stock, whether it be chicken, pork or any other meat. Vegetable stock also adds rich flavour to dishes.
Singaporean dishes mostly use fresh ingredients, be it fresh vegetables, meat, herbs and spices. The freshness of any ingredient automatically improves the flavour of the dish. A bowl of fresh hot Singaporean laksa is a treat for the palate. Apart from being a gastronomical delight, Singaporean cuisine is also wholesome with a healthy mix of meat and vegetables and a minimum use of oil. Since most Singaporean dishes are either braised or steamed, they are rich in nutrition and less in fat. For instance, the filling in a poh piah is mainly finely steamed, grated or stir fried turnip along with other nutritional vegetables such as bean sprouts, lettuce, French beans. Apart from the greens, poh piah may also include chicken sausages, pork, shrimp, crab meat or tofu, carrots, eggs and peanuts. An all time favourite is the popular stir fried vegetable cooked in less oil. A dish like the steamed fish with soy sauce is not only flavoursome but also nutritional. With no oil and very less ingredients involved in the cooking, this dish is a treat that is both tasty and healthy.