Stir fry chilli paste with garlic and shallot for 5 minutes, add tomato ketchup and water. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles. Add chicken broth, water, lemon grass, kaffir lime leaves, tofu puffs and bring stock to boil. Add coconut milk and evaporated milk. To serve, wrap popiah skin with the filling, garnish with spring onion, and serve with chili sauce.MethodTo cook the filling, add oil into a wok.

The Singapore Festival is on till April 30. Lower the heat to simmer. Simmer stock.Singapore Chilli CrabIngredientsCrab 10 nos, chilli paste 1,000 gm, tomato ketchup 800 gm, garlic 250 gm, shallots 200 gm, eggs 5 nosMethod Steam crab for 10 minutes.LaksaIngredientsCurry Paste 2,000 gm, water, 2,000 gm, chicken stock 500 gm, garlic 500 gm, lemon grass 3 sprigs, evaporated milk 3 cans, coconut milk 1,000 gm, noodles, bean sprouts, shrimp and egg as toppings.MethodIn a stockpot, add oil and sauté instant curry paste until aromatic. Soak dry vermicelli with some warm water until soft, drained and set aside.

Top noodles with two to three shrimp and 1-2 egg quarters. Drain the noodles and transfer to a serving bowl. Rinse the yellow noodles, drain and set aside. Cook for 5 minutes. Lastly add eggs and cook till a creamy consistency,PopiahIngredientsPopiah skins 200 pieces, Jicama, 1,000 gm, garlic 100 gm, shallots 100 gm, shrimp 50 nos, eggs 20 nos, grounded peanut 100 gm.Chef So Chai Huan,visiting chef at Sheraton Grand Bangalore Hotel at Brigade Gateway. Stir fry chopped garlic and shallots until light brown. Add shrimp, jicama, and carrot and season with salt, pepper and oyster sauce. Add salt to taste.To assemble a bowl of laksa, bring to boil Spring machine some yellow noodles, vermicelli, and a handful of bean sprouts. Season with salt, chicken powder, after boiling, and add corn flour to make the sauce become thicker.

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