We continue to explore the Indian street food in Singapore which has its influences from the other cultures like the Chinese and Malays, or even the British. In this class, Chef Devagi will be teaching the original version of two very popular items with no dilution or shortcuts in the preparation process or ingredients list.
1. Indian Rojak
Rojak means mixture in Malay. The Indian Rojak consists of many different fritters – up to 12 different kids, some boiled items and few raw vegetables and served with a sweet and spicy dip. The original Indian Rojak sauce included sweet potatoes as thickener, but today many Indian stalls are selling rojak gravies made of biscuit flour! Let Chef Devagi Sanmugam walk you through the nuances of traditional Indian Rojak recipe. She will demonstrate 5 different fritters.
2. Mee Goreng
The Mee Goreng is always associated with South Indian Muslim vendors and believed to have evolved from Chinese Noodle recipes. The original mee goreng had lots of good stuff in it including potatoes, minced mutton, peas, cabbage etc. The sambal too would have been made by the vendor himself. These days the commercial mee goreng is coloured and has barely any additional except for an occasional piece of mustard leaf or cabbage. In this class, learn how to make the mee goreng of the 1960s-1970s.