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| Chef Peter Tseng |
Ten years later, I met him again. This time at Chap Chay. I noticed he had changed. Peter was more confident, knowledgeable and willing to experiment with Pan Asian food. Ten years of studying Chennai’s tastes bore fruit. As Executive Chef at Raintree Hotel, St. Mary’s Road, he presented food that had a signature palate sensitivity that was appreciated.
2014 came along. Peter moved abroad – first to Dubai then to Bangkok. But in his heart, he missed Chennai. And the Chennai missed him.
2017 November was the turning point. I heard Peter Tseng was coming back. He was ready to become Brand Chef with Pricol Gourmet Pvt. Ltd and head their new venture: Soy Soi.
I met him again. I saw international exposure had made its mark. Peter was more professional and polite without being a pushover. Yet, the smile was ready, and the signature warmth remained.
When I came up with the Kitchen Adventures idea, we talked at length. Ideas were tossed around, till I got what I needed.
His story is something that is rooted in nostalgia. Not his, but that of Karthick - a restaurant manager at Soy Soi.
As the story goes, Karthick had returned from a stint in Malaysia. Every few days, he would crave something called Nasi Goreng Kampung, meaning Village Fried Rice. One day, Chef Peter invited him into the kitchen to re-create this nostalgia. Karthik was overjoyed. Everybody else was impressed.
“Nasi Goreng Kampung has smoky, pungent and spicy taste notes. We added it to our menu. Until today the rice holds its place among the most popular staples on our Soy Soi menu.” Peter says.
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| Nasi Goreng Chicken |
Nasi Goreng Kampung Chicken
Indonesian Village Style Fried Rice
SERVES 2
INGREDIENTS
Jasmine Rice Cooked – 2 cups
Chicken Breast Boneless sliced – ½ cup
Dry Anchovies – 1/3 cup
Egg – 2 No.
Morning Glory leaves – 1 cup
Long Beans sliced – 1/3 cup
Birds Eye Chili chopped – 1 tspn
Garlic chopped– 1 tbspn
Shallots sliced – 1 tbspn
Black Peppercorn toasted and crushed – 1 tspn
Light Soya Sauce – 1 tbspn
Salt – To Taste
Refined Sunflower oil – for frying
Garnish
Fried Onions
Cucumber Sliced
Lime Wedge
METHOD
• In a wok or deep fry pan, heat enough oil to fry the dry anchovies until crispy, but making sure it is not burnt. Remove the anchovies and set aside. Reserve the oil.
• In a mortar pestle, lightly pound the shallots, garlic and birds eye chili and half of the anchovies. Set aside.
• Heat oil in a wok or pan and saute the pounded paste and the sliced chicken, until cooked. Break 1 egg and scramble lightly.
• Toss in the rice, long beans and morning glory leaves. Stir fry until the rice is mixed well and the morning glory leaves is wilted
• Season with light soya and sprinkle the crushed black peppercorn. Add salt taste
• Transfer to serving bowl and top with fried egg and remaining crispy fried anchovies
• Serve with fried onions, sliced cucumber, lime wedge on the side
Chef Note :
• One can substitute chicken with any other protein or vegetables.
• Morning glory may not be readily available. Instead bokchoy or any leafy vegetables can be used.
• Anchovies may contain dirt or grit. These needs to be washed thoroughly in cold running water and dried again before use. One can dry it in outdoor sun for an hour or put it in preheated oven at 130 C for 40-45 min.
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