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WSF JAMBOREE 2016 FOOD SPREAD

Singapore: Seafood Platter (Softshell crab, calamari, eggplant with 3 dip sauce- chilli crab sauce, black pepper sauce, salted egg yolk sauce) by Keng Eng Kee

Chef Liew Choy established Keng Eng Kee (KEK) in the 70s and is now enjoying the fruits of his labour, as his children (Paul, Wayne and Geraldine) have comfortably taken over the reins. Paul and Geraldine manage the front of house and administration, with Wayne in the kitchen.

They are the creators of the unique Ming Zhu Roll (salted egg yolk, ham prawn mushrooms and parsley wrapped and deep fried in dried beancurd skin) among others.  KEK, in working with Makansutra, developed a trendy fried seafood platter with three dips for the adventurous eater- tempura squids, soft shell crabs, prawn with crispy brinjals in a platter delivered with three dips- chilli crab, black pepper and salted egg yolk sauces.

KEK has also been recognized by Makansutra as one of the 12 new street food kings, participated in Singapore Food Festival 2010, Ultimate Hawker Fest 2014, World Street Food Congress 2015 and was featured in the Deliciously Singaporean SG50 culinary campaign in 2015. They were one of the five hawkers and chefs chosen by the Singapore Tourism Board for the Street Food Festival 2014 held in Denmark.

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Singapore: Satay Beehoon with 2 satay stick by Alhambra Padang Satay Stall

 They have been around for over 50 years. This family-run Alhambra Padang Satay, which has family roots in Indonesia, was one of the old authentic satay club stalls that plied the streets of Singapore in the 50s before being selected and installed at the now defunct and legendary Satay Club at the Esplanade. At one stage they supplied satay to the Singapore Airlines. Their secret is the satay marinade which contains 12 different types of spices.

Sam took over his father business and has since introduced new items such as the Satay Bee Hoon. Rice noodles slathered with his sweet savoury, smooth and spicy peanut sauce, topped with seafood, greens and sticks of satay. It is currently the only Halal version available in Singapore.

Alhambra Padang Stall has also participated in Singapore Day 2012, the 24 Hr Street Food Safari Tour 2014 and World Street Food Congress 2015, they were also featured in the Deliciously Singaporean SG50 campaign last year.

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Singapore: Har Cheong Kai burger with sweet potato fries by Hong Kong Street Chun Kee

Singapore: Har Cheong Kai with sweet potato fries by Hong Kong Street Chun Kee

 It all started in the 1960s when Mdm Leung Sow On took over stall located at Hong Kong Street(Singapore) that sold milky Fish Head Bee Hoon and Har Cheong Gai(prawn paste or bagoong chicken). Her son, Mr Loh Mun Hon later inherited the popular stall business and graciously allowed his disciples to bear his stall’s name and adopt his signature items, and even the name. The magnanimous Mr Loh passed on a few years ago and soon, many Hong Kong Street stalls popped up and the name has become synonymous with this form of Cantonese street restaurant fare.

This HK Street Chun Kee folks, helmed by Ah Yau and his wife Su May, are one of the best disciples. They have faithfully replicated the Har Cheong Gai (fried prawn paste/bagoong chicken), a popular cze char dish, made with chicken marinated with shrimp paste with flavoured batter. It is usually deep-fried till its crisp on the outside and juicy on the inside. With an idea from Kf Seetoh (WSFC founder), they have created a Har Cheong Gai /Bagoong Chicken burger. Boneless Ha Cheong Kai sits between pan roasted buns with a salad and spicy tangy sauce with sweet potato or taro fries. This was one of the best sellers at last year’s WSFC15 in Singapore.

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Singapore: Carrot Cake by Chey Sua Carrot Cake

Ever since taking over the wok from their mother more than 30 years ago, sisters Shirley and Grace Tay have never looked back. The famous frittata style eggy Chey Sua Carrot Cake (Chai Tow Kway) used to be located in Serangoon Gardens Way before moving to its current location at Toa Payoh.

The white radish cake is still handmade today and steamed in aluminium bowls just like how it was more than 50 years ago to retain the same old-school quality and familiar taste. Bits and pieces of radish can be found in the carrot cake and it is pan fried to crispy yet soft perfection.

They are considered rock stars of the street food world in Singapore, featured in countless local and international TV shows, publications and online sites/blogs. Since its opening, Chey Sua has been awarded numerous accolades and has participated in the Ultimate Hawker Fest, World Street Food Congress 24 Hr Street Food Safari Tour 2014 and numerous Singapore Day Events in New York, London, Shanghai and Sydney with Makansutra.

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Singapore: Kway Chap Set by Jin Ji Kway Chap

Melvin Chew inherited his family’s 35 year old kway chap (soy braised and stewed pork, offals and duck with rice or noodle sheets) stall in Chinatown, when his father passed on suddenly in 2014. He knew he had to re-invent to appeal to the new generation yet not stray from the traditions of Kway Chap.

Now, aside from the old version, Melvin with the advice of WSFC founder KF Seetoh, came up with a Japanese bento style Kway Chap and it resonated with a new generation of traditional food lovers. He has been featured on many local blogs, newspapers and publications and even CNN had good words for him and his food. Melvin recently completed the Street Food Pro 360 course conducted Makansutra and supported by E2i (Employee and Employability Institute). Jin Ji Kway Chap will be offering a traditional version of their Kway Chap at the WSFC16.

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USA: Churro Sundae by Churros Locos

Churros are to the Spanish what Yu Tiao is to the Chinese. This popular snack is typically deep-fried until crunchy and turned into a lovely hue of golden-brown. Traditional churros are sprinkled with cinnamon sugar or dipped in chocolate sauce. Churros Locos is a food truck set-up founded by Daniel Huerta and Isabel Sanchez and is originally situated in Portland, Oregon. Growing up with churros, the couple was hit with a brainwave to venture into the churros business after a stroll along the coast of Oregon.

The Churro Sundae is served with old fashioned vanilla ice-cream before drizzled with your choice of toppings like nuts and sprinkles, which includes an alluring Singapore favourite, Gula Melaka (palm sugar), making it the perfect dessert to sweeten up that moment.

Churros Locos was one of the successful Jamboree stalls that participated in the World Street Food Congress 2015.

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Vietnam: Bahn Can & Banh Xeo by BánhCăn 38

Ms Phan Thi Thu Loan with an architecture degree decided to follow her heart, and sell traditional Vietnamese snack in her quest to promote and preserve her country’s food culture. BánhCăn 38 is a street style cafe based in Ho Chí Minh City in Vietnam.

A stickler for old school traditions and methods, their Banh Xeo (crispy seafood pancake) is cooked the old fashioned way over wood fire using very traditional claypots and pans. This form of cooking method had gained them recognition from the United Nations for their effort in preserving this culture. They blend and pound pre-soaked rice to make the batter for the light and crispy seafood pancake.

Besides being an artisan in Culinary Arts and Culture of Vietnamese Trade Village hosted by the Vietnam Craft Villages Association, BánhCăn 38 was also award the title of the Top 20 Street Food Masters of the Year 2013 and participated 2015 by World Street Food Jamboree.

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Vietnam: Sticky Rice Banana by Nam Bo

Ngo Thi Bich Thuy was also an architecture professional before calling it quits to sell sticky rice banana to earn more to upgrade family livelihoods. She started out by selling this Khao Tom Madt dish in a small food truck to passer-by on the road before relocating into a shop – the Nam Bo Sticky Rice Banana.

A popular dish in the south of Vietnam, the soft and cured banana is typically encased in sticky rice, then wrapped in banana leaf, and grilled over wood fire.  There are two ways to eat it, plain or with the addition of roasted sesame seeds drizzled with sweetish coconut milk.

Nam Bo Sticky Rice Banana was one of the most successful stalls that participated in the World Street Food Jamboree 2013.

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Malaysia: Mee Siam by Donald & Lily

Donald Tan and his wife Lily Lee decided to do what they excel in, to get by in life. Decades ago this Peranakan couple set up what is known to be the first food push cart offering mee siam and other authentic Nonya fare, in Malacca in Malaysia, the seat of Peranakan and Nonya food and culture. Then, such a concept was unheard of, due to the social status of Peranakans there. Today, – the elderly Donald and Lily (semi-retired) have now expanded their business to a restaurant, and a second generation, helmed by their indefatigable daughter Jennifer and her husband has taken over.

40 years ago, Donald and Lily used yellow egg noodles for their mee siam, but not many liked it, so they replaced it with bee hoon (a thin rice noodle). They have since perfected the recipe over the years and realised that the key to a good mee siam is in the art of making and frying the sambal, a chilli paste unique to this dish. The result is a tangy, sweet and spicy gravy base that’s very moreish.  Another trick is that they also fry the noodles for with marinate for flavour, texture and colour before the addictive gravy is introduced over. They topped with ingredient like seafood, egg andfish cakes with chives.

Donald and Lily participated in the World Street Food Congress 2013 and was named one of the top 20 in the World Street Food Masters Award for the Year, 2013.

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Malaysia: Penang Laksa by Wan Dao Tou Penang Assam Laksa

Lim Ee Quen gave up her comfy beauty salon business to manage this decades-old family recipe Penang Laksa in a frill-less and hot coffeeshop stall in Penang, Malaysia. Her hard work paid off when she was crowned the Assam Laksa Champion in the Battle of Penang Hawkers 2011.

Penang Assam Laksa noodle dish in a tangy spicy and savoury laksa broth complete with fresh mackeral or sardine flakes. The sharpness comes from the use of tamarind blended with their family heirloom sambal recipe.  Her laksa has fresh fish flakes sitting in the broth with a dollop of hae ko (sweet prawn paste) . The result, if you have a penchant for sour and spicy stuff, is addictively dangerous for you, especially when some mint leaves sit atop this sour and fiery noodle dish.

Wan Dao Tou Penang Assam Laksa has participated in the World Street Food Congress 2013 and was one of the top 20 that was awarded the World Street Food Masters of the Year, 2013.

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Indonesia: Ayam Taliwang 

Warning: this is the spiciest grilled chicken dish known to Indonesians. You’ve been notified! Ms Baiq Hartini is the lady who brought this Lombok Taliwang Chicken (Ayam Taliwang) dish to Jakarta 25 years ago. She started selling the dish as a side business while juggling her main job as a midwife. Since then it has expanded into a restaurant, Ayam Taliwang Bersaudara.

The Ayam Taliwang is famous for its secret marinade, which includes the mind-numbing, spicy-stingy bird’s eye chili from Lombok (chilli in Indonesian parlance). Typically a whole chicken is marinated and then grilled on charcoal fire for a smoky, roasty and spicy aroma.. The locals eat it with Plecing Kang Kong, a water spinach salad with a savoury sweet peanut sauce.

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Indonesia: Sate Maranggi

Hajjah Yetty in Cibungur is the pioneer of Sate Maranggi in Purwakarta, the birthplace of this unique Indonesian sate (satay). They have come a long way since inception 20 years ago. Their humble but oversized stall can now cater to 1000 customers on a typical day. Sate Maranggi, or beef satay is the national dish of Purwakarta, it can only be found in that particular region despite the popularity of grilled skewers in the satay loving nation of Indonesia.

Sate Maranggi can be a main dish or snack. It is usually served on a plate of either five or ten sticks. The beef is diced, and then marinated before being skewered on a stick, and then grilled over charcoal fire and comes with a special tangy tomato, greens and chilli salad accompaniment. The satay stick is noticeably thicker as it needs to hold the bolder beef and mutton/goat meat.  This is the first time Sate Maranggi is making an appearance in WSFC and on the international front.

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Indonesia: Bali BBQ Ribs by Warung Sunset

Chef Yudi is an Indonesian chef and master of Balinese traditional herbs and blends. As a chef who has experience cooking abroad, he knows just how well the international community will take to his Iga Bakar (sweet, savoury and spicy grill pork ribs), done with their popular kicap manis base sauce.

Bali BBQ Ribs started with Nuri’s Warung in Ubud, then the trend spread throughout the island. It is baby back ribs on a friendly budget – and in a class of its own. The marinade has an Asian attitude, a tad richer in flavour than the western bbq ribs counterparts.  Warung Sunset (at Sunset Road in Kuta, Bali), where Chef Yudi roosts and rules, added the spicy Balinese Sambal Matah, a raw salad with savoury shrimp paste and peanuts,  as a condiment. This is a favourite dinner item among residents and tourist alike in Bali.

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Indonesia: Martabak Markobar

Markobar stands for ‘Martabak Kota Barat’, from Indonesia where they love shortcut names for popular dishes. It was first seen in a hawker area in Surakarta.

Martabak Markobar is a recent wildly popular variation of sweet martabak or appam balik or the Chinese mee chang kueh. They make this death-by-chocolate pancake much like a pizza, where dough in poured onto a special pancake mould. It comes out with crispy edges and soft gummy body, and has up to 8 versions of chocolate toppings. It is a very popular midnight snack. Martabak Markobar is different from the normal Martabak Manis because it is extensively chocolatey and is an open face pancake with the variety of chocolates, ranging from Toblerone, Tim Tams, Kit Kat, Nutella etc.. even green tea and cheese. This way, customer can see the different toppings added – let this be warning to the chocolate fans. Chocolate..chocolate..chocolate!

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India :Hyderabadi Biryani
Like its name, Hyderabadi biryani is another variation of biryani from Hyderabad, India, arguably one of the most popular versions in India. According to history scholars, it was found out that the biryani is the product of the marriage between Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the ancient Hyderabad State. It is typically cooked with basmati rice, chicken , yogurt, onion, masala spices, lemon, saffron, coriander leaves and fried onions for garnish.

Pochamma has been a street food hawker since she can remember. The plucky 55 year-old lday has been selling her biryani out on the streets for the past 10 years with the help of her husband, a retired driver and her youngest son (her other two sons are selling other street food items). Since 2009, she has been participating in the Street Food Festival organised by the National Association of Street Vendors of India.

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India: Aloo Chop
The Aloo Chop is an Indian version of a bergedil (Malay’s potato patties) or  French potato croquettes. A typical fried snack (telebhaja) for the Bengalis, it is made from a mixture of potatoes, turmeric powder, chilli powder, masala podwer and ginger garlic paste. The patty is then deep-fried to crispy perfection.

Golgappa, also known as panipuri is a common street snack in several regions of South Asia. The unleavened bread (puri) is shaped into a ball and then deep-fried till brown, it is then stuffed with a combination of flavoured water, tamarind chutney, chilli, chaat masala, potato, onion and chickpeas.

Krikshan Lal has been selling these street food goodies for 25 years. His humble stall has been steadily supporting his family and his blind brother and his handicapped wife and two kids, as well.

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Thailand: Hoy Tord
Hoy Tord or seafood omelette is an all-time favourite Thai dish, it was even chosen as one of the best snacks by Queen Sirikit National Convention Center, the national convention hub in Thailand. Tapioca flour, rice flour, lime and water are mixed together to create the flour batter. It is then fried over an iron pan over gentle fire with eggs. Toppings and dressings include seafood, coriander, spring onions, bean sprouts and a dusting of white pepper. The result, a crispy on the outside and soft, chewy on the inside, eggy pancake.

NCC Catering is managed by F&B International Co. Ltd who has been running the catering business since 1992. They are the only authorised company to manage the food and beverage services at Queen Sirikit National Convention Center, Bangkok Thailand.

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China, Zhu Hou Chicken 

The Zhu Hou Chicken, a rendition of the popular salt baked chicken, is a representative dish of Foshan, Guangdong in China. The unique feature of the dish is its robust Foshan specialty sauce. The sauce is made from a combination of soy bean, salt, sugar, sesame seed and light soy sauce. Chef Xu Jing Ye is a graduate of the culinary faculty of Foshan School of Higher Learning. A Foshan native, he is the chef and owner of 102 Private Kitchen, a renowned private kitchen in Foshan since 2006.

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WSF 2016 JAMBOREE ACTIVITIES

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