RETURN TO ASIA CHAPTER
My vacation in Singapore was super!
The new city had changes everywhere. It is very clean but maybe a little artificial. After a few weeks, it became a nice and acceptable place.
Peter Cole , my self & Lothar Winkler at the Hyatt Chefs Table
At least, Boogie Street was still there with Charlies chilli crabs, Billy-boys and vendors... it was great to be back!
There was no more free entrance into the night clubs; instead they had clubs with high membership fees. There was also a new, nice and cozy restaurant "Movenpick" on Scotts Road, opened by Mr. Bauer which had become a fast German-speaking expatriate (mostly hotel staff) meeting point in Singapore.
the Hyatt Hugos Brigade
After the first week of my holiday, a meeting with the Hyatt Hotels Executive Chef, Hans Durst secured new employment. The next day, I started work at the Singapore Hyatt as Executive Chef and had to familiarize myself for a late assignment, somewhere in South-East Asia.
This was fine with me. Then, I met the most stubborn friend anyone could have had - Lothar Winkler, a top chef with a hard head. He was a Chef de Cuisine for the Singapore Hyatt.
Lothar and I have a policy like: if you have a problem "call" kind of relationship, a beer or ten beers would have handled the problem. Very good....
It was also during this time that Singapore Hyatt Regency had opened a new ballroom. My Chef, Hans Durst, explained the importance of the superbly lined-up opening party for a few hundred people. Once again, Hyatt made magic with its theme parties. This time, it was to be a Magical-Circus-Winter Wonderland theme.
For the magic and the circus, great American decorators wee specially flown in. The Winter Wonderland was structured from approximately 200 ice-carvings and a few hundred kilograms of dry ice was required to prevent the ice blocks and carvings from melting.
the magic came through .... snow , balloons , hospital bandage , laser and food
I started work at 9.00am, carrying ice for this "Iceland." By 7.00pm, I looked very similar to a monkey with long outstretched arms, the result from carrying heavy loads of ice throughout the day. The party was great, and its success gave me a new dimension into creativity, plus a months backache.
After a few months in Singapore Hyatt there was a vacant position in Jakarta Hyatt, where I was next employed.
The local Recipe
Hainan Chicken Rice
BOIL A POT OF WATER ENOUGH
TO COVER THE CHICKEN , ADD GINGER ( FLATTERN)
PUT THE CHICKEN INTO THE BOILING WATER AND BRING TO BOIL FOR 5 MINUTES.
LOWER THE FIRE TILL IT ONLY KEEP THE WATER HOT FOR THE NEXT 40 MINUTES ( THIS WILL GIVE THE CHICKEN 95% DONE, IF YOU PRFER WELL DONE MAKE IT 50 MINUTES)
BRING THE CHICKEN OUT AND PUT UNDER COLD RUNNING WATER FOR ABOUT 30 MINUTES TILL IT IS COLD.
HANG UP FOR A MOMENT AND IS READY FOR CUTTING AND SERVE.
PUT SEASONING MADE FROM
SESAME OIL, SOYA SAUCE AND SUGAR OVER THE CHICKEN ONLY AFTER
CUTTING AND PORTIONING.
TO MAKE CHICKEN RICE CHILLI , MIX CHOPPED RED CHILLI ,CHOPPED GARLIC, MINCED GINGER SALT, SUGAR AND VINEGAR . BRING TO BOIL IF YOU LIKE TO KEEP FOR A FEW DAYS.
TO COOK CHICKEN RICE ,
WASH THAI FRANGRENCE RICE AND DRAIN IT DRIED , PUT ASIDE
HEAT UP PAN AND MELT CHICKEN FAT
ADD SLICED GINGER AND STIR-FRIED TILL SLIGHTLY BROWN
ADD GARLIC AND SHALLOTS STIR-FRY ALSO SLIGHTLY BROWN
FILL UP WITH CHICKEN STOCK AND ADD PANDAN LEAF
PUTT ALL TOGETHER IN RICE COOKER AND COOK LIKE NORMAL RICE .
SERVE CHICKEN , RICE , CHILLI , DARK SOYA , MINCED GINGER AND CHICKEN STOCK(WITH BEANCURD,PRESERVED VEGETABLES AND SPRING ONION) ON ONE TRAY BUT SEPERATE CONTAINERS.