I’m always thrilled when classes include recipes on local favorites. I think we Singaporeans tend to be too enthralled in debating which stalls offer the best tasting whatever-it-is rather than understanding the mix of flavors and the balance of ingredients used that produce that overall wonderful taste. Perhaps fewer Singaporeans will even know how to make these local favorites within their kitchens (myself included at the moment!!) so am certainly jumping at any opportunity I can to soak up food knowledge pertaining to my local heritage!
Two out of the three recipes during this class are dishes we commonly buy outside. I mean, who bothers to make Otah anyway?? And Lei Cha, probably one of the few real healthy options one can hope to find at hawker centres, with its seemingly finicky array of toppings and complex green herb soup may give one the impression that it is best prepared by those who really know best.
Well, today’s class helped diminish my ignorance towards these two foods somewhat. I was especially intrigued with the Vegan Otah we learnt as it implies I may too to be able to enjoy it even after becoming vegan.