Singaporean food is a significant cultural attraction for tourists and visitors. Influenced by various ethnic groups like Chinese, Indonesian, Indian, Sri Lankan among others, Singaporean cuisine hails from everywhere but is still unique in its own way.
So when I heard Foodhall was hosting an exclusive masterclass in association with the Singapore Embassy, I had to be there. The food superstore’s in-house chef whipped up some delectable recipes that were easy to make and not very time consuming too. Here’s a super quick recipe of the flat rice noodles with fresh herbs by Food Strategist, Swasti Aggarwal.
All ingredients are available at the Singapore food aisle in the store.
– 1 pkt Koka flat rice noodles (soak in warm water to soften)
– 1 tbsp olive oil
– A pinch of salt and pepper
For herb and olive mix:
– 3 tbsp fresh parsley
– 6 cloves fresh garlic, thinly sliced
– 1/4 cup green olive, thinly sliced
– 4 canned artichoke (cut to bite size)
– A pinch of rock salt and freshly cracked black pepper
– 1 cup good quality olive oil
– 12 Cherry tomatoes, halved
– Heat up a non-stick pan and add olive oil.
– Fry the garlic till fragrant.
– Add flat rice noodles and the rest of the ingredients. Can also add other vegetables as per taste.
– Lightly fry for 3 to 4 minutes and season to taste.