1. Do you believe that women are cooks and men are chefs?
I don’t think there is much difference anymore because it is all about the love for cooking.
2. Who can cook better, you or your mum?
My mum! You see for me, cooking is also my job so when I go home, I like to relax and enjoy my mother’s cooking. Every year we have a family reunion so I prepare some food then and other special occasions at home.
3. Famous personality you’d love to cook for?
Famous? No I don’t have any preference because I enjoy cooking for everybody and anybody no matter who they are.
4. If you could, would you change the design of a chef’s hat?
“Yes, I would like to bring back the cap chefs used to wear back in the 60s — they were very trendy!
5. Memorable experiences in the kitchen?
I only have good memories and one of them was when I was invited to the CIA (Culinary Institute of America).
It was a huge event in Nappa Valley. Also, I was in America last November during the Rice of Asia event to represent the best of Singaporean food for about 2,000 people.
There were four of us live cooking our specialties.
6. Lessons learnt?
I’ve learnt that every country has its flavour. For example, they like salty food in the Philippines.
In Indonesia, its more sweet. Dubai is not too spicy — just right.
7. Tips for readers?
Always keep safety in mind while cooking. Also, be hygienic as your health is very important.
8. Utensil you can’t live without?
I cannot live without a wok! For me and the type of food I cook, it is essential to have it in my kitchen.
9. Food you can’t live without?
Seafood, specifically prawn and crabs.
10. Ingredient you think is overused?
Sometimes, I think salt can used too much. But now, people have switched to sea salt and that is better.
11. Quickest meal you’ve prepared?
Well, I can fry rice in about 10 seconds!
12. ... And the longest?
Crabs. They need at least 15-20 minutes to absorb the vapour into the shell which is hard and the meat is tough. That’s why it takes a little longer.
SPICE OF LIFE
Name: Ng Kwok Yin
Nationality: Singaporean
Designation: Executive Chef
Location: Palm Beach Seafood Restaurant, Singapore
Favourite Cuisine: Traditional Singaporean food
Interesting facts: Has been cooking for 35 years, 25 of which he spent specialising in seafood. His father is from Hong Kong and showed him how to cook in the 70s when he was a street hawker. Yin spent six years in the armed forces.
ON THE FOOD COURT: A CHEF'S ACES
Breakfast on the go
Chicken congee (chicken porridge)
- 100 g jasmine rice
- 1000ml chicken stock
- 15 ml vegetable oil
sesame oil
- 10 g julienne fresh ginger
- 10 g sliced spring onion (garnish)
- 100 g shredded chicken breast Salt to taste.
Cook all ingredients together in a pan until the rice becomes a porridge.
Take the shredded chicken and keep aside. Serve the porridge in a bowl with the chicken on top.
Garnish with spring onions.
Dinner for 4 @ Dh25
Nasi lemak
- 300g jasmine rice
- 200 ml coconut milk
- 200ml water
- 1 pc pandan leaf
Salt to taste
(cook rice together with all ingredients above until done.)
CONDIMENTS
- 3 Eggs (make omelettes)
- 100 g Peanut (fried and seasoned for taste)
- 100 g Ikan bilis (fried till crispy)
- 1 Cucumber (sliced)
Sambal
- Fried shallot
SAMBAL PASTE
- 100 g Dried chili (blend all ingredients, mix and cook together in low fire)
- 50 g Shallot
- 25 g Garlic
Sugar to taste. Serve the rice on a plate with the condiments around. Garnish with fried shallot on top.
Fave lunch recipe
Salty fish fried rice
- 300g Cooked jasmine rice
- 2 Eggs
- 15g Bean sprout
- 5g Spring onion sliced
- 10 g Salted fish meat (cut to cubes, fried till
crispy and set aside)
Salt and pepper to taste. Heat oil in a pan, fry the egg, put rice inside, cook till fragrant. Add all ingredients together and mix well.
Serve hot on a plate
Guilt-free dessert
Red bean sweet soup dessert
- 100g Red bean
- 1000ml Water
- 200g Rock sugar
- 2 Pandan leaves
Boil the red bean with pandan leaf until soft, add the sugar and cook until the sugar dissolves and the taste is not too sweet.
Serve hot in a bowl.
Chef Ng Kwok Yin, Singapore’s award-winning chef, was at the Grand Hyatt to promote the Singapore Food Festival which runs until July 27.
Many Middle Eastern travellers tend to head straight to Singapore to enjoy the month-long events, culinary celebrations, competitions and workshops while spoiling their taste buds.
With a multi-ethnic culture, Singapore’s cuisines represent just that.
If you do not wish to travel that far, look for your nearest Singaporean restaurant with all its textures, colours and flavours to awaken your senses.
Or better still, try the recipes here
