New in-flight meals take taste of Singapore to the skies

Peranakan: Sambal Prawns with Sataw Beans, one of the dishes on the new menu launched by Sats and the national culinary team from the Singapore Chefs' Association.
Peranakan: Sambal Prawns with Sataw Beans, one of the dishes on the new menu launched by Sats and the national culinary team from the Singapore Chefs' Association.ST PHOTO: JONATHAN CHOO

SINGAPORE - A range of new in-flight meals with a Singapore flavour is ready for take-off.

Local ground-handling firm Sats and the national culinary team from the Singapore Chefs' Association launched the new menu, consisting of more than 70 recipes, on Tuesday (Aug 7), drawing inspiration from the Cantonese, Hainanese, Hakka and Teochew dialect groups, as well as Peranakan culture.

Here are some of the dishes they have come up with:

Peranakan: Sambal Prawns with Sataw Beans

A traditional recipe that has been passed down for many generations, this dish is loaded with minerals from the sataw beans, such as fibre, magnesium and potassium, that can help to reduce high blood pressure. Crunchy sataw beans are known to be an acquired taste and may require some getting used to for those trying them for the first time. Paired with a stronger ingredient, the sambal paste, one may not be able to notice the pungent smell from the sataw beans so easily.

Hakka: Red Mushroom with Pork Rib Soup


Red Mushroom with Pork Rib Soup. ST PHOTO: JONATHAN CHOO

 

This dish was created based on a recipe that was passed down over generations. The fresh red mushrooms - the Chinese Russula Vinosa - are a delicacy not readily available in Singapore. They have a meaty texture and taste and are extremely nutritious. They also bring a red colour to the soup.

Cantonese: Braised Beef Short Rib and Tendon with Radish


Braised Beef Short Rib and Tendon with Radish. ST PHOTO: JONATHAN CHOO

This stew has a robust flavour and can be eaten with rice, noodles or even mantou buns. A mixture of the different beef parts enhances the sauce's taste and texture. The dish was especially popular in the Guangdong Province during winter. Today, this hearty Cantonese dish takes on a modern spin by combining traditional and healthy notes to cater to the health-conscious.

Hainanese: Hainanese Duck with Pineapple and Bamboo Shoot


Hainanese Duck with Pineapple and Bamboo Shoot. ST PHOTO: JONATHAN CHOO

Tender duck meat paired with sweet pineapple and crunchy bamboo shoot, this dish is a delicacy from Hainan Island and was traditionally cooked with sea turtles. It was available in Singapore during the 1960s. This interpretation gives it a twist by using duck as the core protein, and adds a dash of brandy.

Teochew: Teochew-style Twice-Cooked Garoupa


Teochew-style Twice-Cooked Garoupa. ST PHOTO: JONATHAN CHOO

The garoupa is cooked using the traditional cooking method - half pan-fried and half braised. The bean sauce, made with fermented yellow beans - a distinct ingredient in Teochew cuisine, has subtle natural flavours that help to enhance the dish's simple seasonings.

Dessert: Warm Pisang Mas Banana Crumble with Gula Melaka Ice Cream


Warm Pisang Mas Banana Crumble with Gula Melaka Ice Cream. PHOTO: SATS

Sweet warm banana with golden crumble topping is served with gula melaka (palm sugar) ice cream. This dessert combines the natural sweetness of the different elements and texture, making it acceptable to the palate.