Indian Chefs Win Singapore Cooking Competition
In the first event Prasaad and Ganesh dished out a three-course meal with the starter being a green gram smoothie with cream enriched chicken supreme and lamb mince kebab with Indian bread and onion salad.
"The main course was shrimp coiled in fish and poached in coconut milk stew with steamed red rice hoppers and mixed vegetable poriyal," Prasaad said.
In the mystery challenge segment, the team was given a basket of chicken, lotus stems, drumsticks, jackfruit and dates. They had to use at least three of these and cook on a charcoal stove and mud pot.
"Initially we had problems in lighting the charcoal. It was the first time I lit charcoal. I finally learnt that it has to be lit from the top and not from the bottom," Prasaad told IANS.
"The taste of a dish depends on the temperature at which it is cooked. While the temperature can be adjusted in modern stoves, it is not possible to do so in charcoal or wood stoves," Mohamed Haneef, executive chef at GRT Grand told IANS.
The jury comprised experts of World Association of Chefs Societies like Chef Rick Stephen-Asia and pacific continental Director of WACS, Chef Edmund Toh, assistant vice president, Resorts World Sentosa Hotels and Casino and Chef Mahendran, chef d' cuisine-Indian Kitchen SATS, Singapore.
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