Singapore for a song

Want to throw a party on a budget? Go Far Eastern for a change. Having the
distinct flavours, spices and delicate cooking methods of this Oriental city on your table need not be an expensive affair. Chef Lau Swee Theen of JW Marriott shows you how. 

Appetiser
Lumpia — Spring Roll
Ingredients: 
Carrot — 50g
Cabbage — 50g
Bamboo shoot — 50g
Bean sprout — 50g
Soya sauce — 30ml
Garlic — 5g
Spring roll sheet — 8 nos
 
Method:
Sautee all vegetables.
Roll the sautéed vegetables inside the spring roll sheet and deep fry in hot oil.
 
Soup
Pumpkin Soup
Price - Rs 95
Ingredients:   
Pumpkin puree — 100g 
Vegetable stock — 200ml
Boiled carrot — 10g
Corn — 10g
Cauliflower — 10g
Coconut milk — 30ml
 
Method:
Boil the pumpkin and blend it to make a puree.
Now, boil all the above vegetables together.
Mix the puree and the boiled vegetables.
Add the vegetable stock to the mixture and allow this to boil.
Lastly, add the coconut milk to it.
Can serve with croutons.

Main Course
Fried Noodles
Ingredients:     
Boiled, fried crisp noodles — 200g
Chopped vegetables
(cabbage, carrot, broccoli, asparagus, shitake mushroom, baby corn and cauliflower) — 200g
Soya sauce — 50 ml
Garlic — 10g
Vegetable stock — 100g
Boiled shredded chicken — 100g

Method:
Boil and then fry the noodles.
Sautee all the vegetables.
Add the soya sauce and sugar to it.
Add the stock.
Mix the vegetables and the noodles together.

Dessert
Lemongrass Jelly
Ingredients:      Quantity:
Lemongrass — 50g
Gelatin — 40g
Sugar — 30g
Vanilla ice-cream — 1 scoop
Boiled water — 200g

Method:
Boil lemongrass in water (500 ml reduce to 200 ml).
Add gelatin and sugar.
Refrigerate it for four hours.
Top the jelly with  vanilla ice-cream.