[SG EVENT] Contemporary Indian Cuisine Workshop | Chef Manjunath Mural
This is my second time visit to Tott to be part of Chef Mural, Executive Chef of Song of India cooking demonstration. The workshop was held on last Saturday where participants can witness the live cooking demonstration about contemporary modern Indian Cuisine.
Throughout the one hour workshop, Chef Mural shared some of his life journey and we got to know that he came to Singapore in year 2006. So, along his cooking journey in Singapore, he changed his style of cooking by adding on creativity to the traditional Indian cuisine with our local culture in Singapore.
We get to learn about 2 Modern Indian dishes during an hour session.
First Dish: Summer Vegetable Soup (Servings for 4 pax)
Ingredients:
| Quantities | Ingredients |
| 50g | Green Zucchini (Finely Chopped) |
| 50g | Yellow Zucchini (Finely Chopped) |
| 50g | Snow Beans (Finely Chopped) |
| 50g | Carrot (Finely Chopped) |
| 10 – 15 nos | Elible Flower |
| 2tbsp | Olive Oil |
| 20g | Peeled garlic |
| 50g | White Onion |
| 1/2 tsp | Crush pepper or Yellow Chilli Powder |
| 1/4 tsp | Turmeric |
| 2 tbsp | Lime Juice |
| To taste | Salt |
Steps:-
- Cut the vegetable and make a quick stock using the remaining vegetables.
- Heat up the olive, add in the chopped garlic and saute for a few seconds, don’t change the colour of the garlic.
- Add the onion and saute it for few seconds and keep it transparent.
- Add in turmeric and the stock.
- Bring it to boil, add pepper, lime juice and salt.
- Put the finely chopped zucchini, carrot and snow beans equally in each bowl before pouring the soup.
- Pour the soup and garnish with edible flowers.
Second Dish: Spice Chicken Roulade Stuffed with Baby Spinach, Laksa Infused Sauce
| Quantities | Ingredients |
| 1 kg | Boneless Chiken Leg |
| 100gms | Baby Spinach |
| 20gms | Ginger strips |
| 20gms | Garlic strips |
| 2nos | Green Chilli chop |
| To taste | salt |
| 5gms | clove |
| 1tbsp | white pepper powder |
Sauce Ingredients:-
| Quantities | Ingredients |
| 200ml | Coconut cream |
| 2tbsp | Laksa sauce |
| 50gms | Onion |
| 50gms | Tomato |
| 3-4 leaves | Kaffir Lime Leaf |
| 2 tabs | Ginger Garlic Paste |
| 1/2 tsp | Mustard Seeds |
| 2-Jan | Red chilli powder |
| To Taste | Salt |
| 1/2 tsp | Garam masala powder |
Steps:-
The making of chicken roulade:
- Flatten the chicken with hammer to tenderize the meat and spread it out flat.
- Apply ginger garlic paste, salt and pepper.
- Arrange baby spinach, ginger strips and garlic strips on the flatten chicken.
- Roll it up tightly to a small roll and wrapped with aluminum foil
- Blanch in the water for 15 to 20 minutes.
Sauce making:
- Heat the oil in a sauce pan, add in mustard seeds, kaffir lime leaves, onion slices and tomato slices.
- Saute the ingredients for a few seconds and add chilli powder and coconut cream to mix it.
- Add the Garum Masala and salt to taste.
- Cook for 8-10 minutes on medium flame
- Strain the sauce.
- Take out the cooked roulade and remove the aluminum foil
- cut them into small roundels.
- Serve the chicken roulade with the sauce.
After the live demonstration is over, we were given the sampling portion to try. There is also session for participants to mingle around and chat with Chef Mural. It’s a cosy workshop event with not more than 20 pax. Thus, everyone feels comfortable moves around taking photos and take a close look while the chef is on action.
[This is an invited media event. Thanks Jenny for the invitation and Chef Mural for sharing.]