Tekka wet market : Wet your appetite
Jane Blakey discovers Tekka wet market in Little India.
The key to bringing beautiful fresh flavours to cooking is sourcing the best possible ingredients. In Singapore, the freshest regional produce – and often the cheapest – can often be found at a “wet market”. Every stallholder is a character and Tekka wet market is no exception. It’s my favourite shopping haunt and this part of Singapore packs a full punch. There are no half measures in Little India. It’s a heady hive of sights, sounds and intriguing aromas, resulting in a sensory overload.
Resist writing a shopping list. Instead, be inspired, tempted and ultimately seduced by whatever is fresh, perfectly ripe or in season. Tuesday or Friday mornings offer the freshest pickings.
Fruit
You’ll find it difficult to resist the abundant displays of fresh fruit. From a punnet of fresh raspberries to blood-red cherries and the most perfect Indian Alfonso mangos, you’re sure to be tempted by the wide selection of seasonal fruit.
Coconut
I can’t pass the coconut stall without buying a bag of freshly grated coconut. Stallholder Meo takes the husks off and his wife pops it in the electric grater. The end result adds a wonderful moistness to cakes or slices and a rich and creamy touch to curries.
Thai vegetables and herbs
I adore stall 221. Benson and his mother have been in business for over 30 years and specialise in all things Thai. From aromatic herbs such as lime leaves, lemongrass and galangal, to intriguing jars of pastes with funky pop art labels, they’ve got it all. There’s also a selection of other herbs, including enormous bunches of Italian basil at just $1 – one of Singapore’s best-kept secrets in itself!
Fish
The selection of fresh fish is quite overwhelming – you name it, Tekka has it. Order a day in advance to have your crab dressed for you, or ask for it to be steamed while you wait. Expect super-fresh prawns of all sizes, squid, tuna, mackerel, Sea Bass, clams and more. Over the years I’ve built a wonderful rapport with my fishmonger Kok Liang. He’s a guru. I’ll select my fish, pop back in 10 minutes and there it is, beautifully filleted, cut into steaks or simply cleaned.
You can hear Victor’s stall from a mile away. He pipes out cool jazz and seduces all his customers with boxes upon boxes of fresh rocket, fennel bulbs, herbs and avocados, as well as over 130 varieties of local vegetables – many of which are on ice.
Spices
To conjure your fresh ingredients into a rocking supper, drop into the spice stall for a final dose of inspiration. Buy individual spices or opt for a bag of freshly made curry paste and watch as it’s prepared before your eyes.
GETTING THERE Tekka wet market is at the corner of Serangoon Road and Buffalo Road with parking below and a taxi stand at the main entrance.
Jane Blakley’s love affair with food began when she worked in the health profession, specialising in healthy eating campaigns for schools and communities in the UK. Developing a flair for cooking and instruction she’s travelled throughout the world sharing her passion with others and believes preparing a meal with love and attention is akin to communicating in a second language. A mum of two toddlers, Jane is often spotted at Tekka market encouraging her children’s healthy appreciation for fresh food and is delighted her daughter’s first word was “yum”!
Do you have a Singapore Secret you’d like to share? Send in 400 words about your great find to mjones-white@acpmagazines.com.sg and be featured in an upcoming issue of The Finder!
Try this recipe!
Tandoori Jingha
King prawns with fresh mint and coriander chutney
Bowl over your guests with this sensational recipe. All ingredients are readily available from Tekka wet market.
INGREDIENTS
24 tiger prawns, peeled and cleaned
Melted butter, to baste
8 skewers
Marinade
Half a bag of fresh garlic and ginger puree
2 teaspoons lime juice
Salt and black pepper
200 grams natural yogurt
2 teaspoons chilli powder
2 teaspoons garam masala
Mint & Coriander Chutney
1 large bunch mint leaves only, chopped
2 bunches coriander, chopped
300 grams natural yogurt
2 green chillies, deseeded and finely chopped
Juice of 2 limes
Salt
1 teaspoon sugar
METHOD
1. Mix marinade ingredients and add prawns. Chill for three hours.
2. To make the chutney, put all ingredients in a blender and process until smooth. Preheat the grill to high. Thread three marinated prawns onto each of the eight skewers, drizzle with butter and grill until cooked through and starting to caramelize. Serve hot with chutney.
Posted on July 06
