Executive Chef of Sentosa Golf Club, KK Kong prefers local produce and encourages consumers to go local. Meanwhile, Chef/co-founder of Super Simple, Jasper Jek finds the quality of some local produce “simply amazing”.
(L-R: KK Kong, Jasper Jek)
Comfort food, according to Merriam-Webster dictionary, is food prepared in a traditional style having usually nostalgic or sentimental appeal. It reminds us of the warmth and safety of home. For anyone who grew up here or has been living in Singapore for some time, local favourites such as the char kway teow or kaya toast fits that definition perfectly.
Besides being an iconic local dish, the char kway teow at the Sentosa Golf Club is also cooked with a good amount of local produce. The beansprouts and eggs in the dish come entirely from local farms, according to KK Kong, Vice President of the Singapore Chefs' Association (SCA) and Executive Chef of the Sentosa Golf Club.
For other ‘Chinese Wok’ offerings at the club, Kong said most of the ingredients and products are also sourced locally. “I prefer local produce and they are easy to get,” he added.
When buying groceries to cook at home, choose local produce and products, which are readily available.
- KK Kong (Vice President of the Singapore Chefs' Association and Executive Chef of the Sentosa Golf Club)
I have seen the quality of some local produce, such as vegetables from Panasonic’s hi-tech indoor vegetable farm. They are simply amazing…”
- Jasper Jek (Committee Member of the Singapore Chefs' Association and Chef/co-founder of Super Simple)
• 300g locally farmed fresh sweet potato leaves
• 20g garlic cloves, peeled
• 35g shallots, peeled
• 80g fresh red chilli, stems peeled off
• 10g chilli padi (optional)
• 50g belachan
• 40g dried shrimps, washed and drained
• Salt and pepper, to taste
• Cooking oil
1. Cut or pluck the sweet potato leaves. Wash and drain.
2. Blend the garlic, shallots, and chilli into a paste. Set aside.
3. Roast the belachan until the aroma is released.
4. Heat oil in a wok. Add blended paste, belachan, and dried shrimps. Stir fry until fragrant.
5. Add sweet potato leaves. Stir fry until vegetables are cooked. Season accordingly.
Tip: For added “bite”, fry some dried shrimps and sprinkle them on top before serving.
• 200g fresh locally farmed whole eggs
• 220g coconut milk
• 200g sugar or coconut sugar
• 7 pandan leaves
• 1 tbsp wasabi powder
1. Warm up coconut milk. Transfer into a blender and blend with pandan leaves. Let it steep for 10mins before passing it through a fine sieve. Keep 200g of this mixture and cool it down to room temperature.
2. Whisk eggs and sugar together till smooth and sugar completely dissolved.
3. Combine mixtures of steps 1 and 2 into a mixing bowl and cook it over a gently simmering water bath. Stir continuously until mixture thickens or to your desired consistency.
4. Remove from water bath, add wasabi powder and mix well.
5. Pour into clean, sterilised bottles and refrigerate.
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Last updated on Tuesday, April 14, 2020