Hearty Chicken Katsu Curry 'Onigiri Sandwiches' By Pastry Chef Turned Hawker At Senja Hawker Centre
Senja Hawker Centre opened its doors last December in Bukit Panjang, drawing formidable queues at a number of its stalls – many of which are outlets of familiar brands like Amoy St Lor Mee.
Sounds like fierce competition for new kid on the block Onigirazu Don, which until recently operated as a home-based business. The word onigirazu roughly translates to a rice ball that's “not formed into a ball”. Instead, think of the onigirazu as a sandwich version of the onigiri. It's crafted with layers of rice and various ingredients spread onto a sheet of seaweed. The seaweed and fillings are then bundled into a square and sliced to reveal its interior. It's easier to make than the traditional onigiri, which requires filling then shaping the rice into neat triangles or orbs.
Don, of course, alludes to donburi, aka rice bowls. The stall is the brainchild of couple Felicia Poh, 28, and Jacky See, 34, who run the stall full-time together.
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