Pigs in a blanket

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Pigs in a blanket

by ToTT

Your Christmas dinner just wouldn’t be complete without classic pigs in blankets! These make for marvellous party canapés and a show-stopping side dish to any Christmas roast as part of all the trimmings.

#QuickBites

Cuisine: American Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20mins Total: 40 mins

Serves: 16pcs

INGREDIENTS

  • 1-2 sheets of puff pastry
  • 16 mini hot dogs
  • Egg wash
  • Rosemary sprigs (for decoration)

DIRECTIONS

  1. Preheat oven to 190ºC. On a lightly floured surface, cut the puff pastry into triangles.
  2. Place one mini hotdog on thick side of each triangle then gently roll to thinner side.
  3. Transfer to a medium baking sheet, brush with egg wash.
  4. Bake until golden, 20-25 minutes.
  5. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Korean Cheese Corn Dog

Korean cheese corn dog is the perfect melody between an amazing corn dog and the best mozzarella stick ever! Top it with some mustard and ketchup, and you’ve got yourself a great pairing while binge-watching Kdramas!

#QuickBites

Cuisine: Asian Course: Snacks

Skill Level: Novice

Prep: 10 mins Cook: 20 mins Total: 30 mins

Serves: 3

INGREDIENTS

  • 3 Sausages
  • 6 Mozzarella Cheese Stick
  • 240g All-purpose Flour
  • ¼ tsp salt
  • 45 Sugar
  • 1 Egg
  • 240ml Milk
  • 200g Panko Bread Crumbs

DRESSING:

  • Ketchup
  • Mustard

DIRECTIONS

  1. In a mixing bowl, whisk flour, salt, sugar, egg and milk together.
  2. Pour the batter into a long glass and keep it in fridge till it’s ready to use
  3. Assemble half of the sausage and cheese stick into the wooden skewers.
  4. Dip and coat the skewers into the batter, make sure to cover all around
  5. Roll the battered cheese corn dog with bread crumbs and gently pack it with your hands.
  6. Heat frying oil to 176°C and fry for 5 minutes or until golden brown outside.
  7. Remove from oil, place on a cooling rack or paper towel lined baking sheet.
  8. Enjoy the cheesy corn dogs with ketchup and honey mustard!

Korean Fried Chicken

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Korean Fried Chicken

by ToTT

You can now recreate the most juiciest sweet and spicy Korean Fried Chicken recipe that will make your friends and family ask for more. We can’t emphasize that the sauce is so delicious , you can literally dip anything in it. The perfect side dish that you can serve with this amazing plate of Korean Fried Chicken recipe would be a bowl of vinegary pickle that will just make every bite a little more delicious.

#QuickBites

Cuisine: Korean Course: Appetizer

Skill Level: Novice

Prep: 25 mins Marinate: 30mins Cook: 20mins

Ready in: 45 min Serves: 4 servings


INGREDIENTS 

For the chicken:

  • 12 drumettes and wingettes
  • 1 teaspoon salt
  • pinch black pepper
  • 1/2 teaspoon grated ginger
  • 1/2 cup potato starch or corn starch
  • 5-6 cups oil for frying

For the sauce:

  • 2 tablespoons grated onion
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger
  • 1 tablespoon soy sauce
  • 4 tablespoons rice wine or mirin
  • 2 – 3 tablespoons hot sauce
  • 4 tablespoons chili sauce or ketchup
  • 2 tablespoons gochujang Korean red chili pepper paste
  • 2 tablespoons corn syrup or honey
  • 1 tablespoon sugar or more to taste
  • 1 teaspoon sesame oil

For the garnish:

  • 1/2 teaspoon sesame seeds

DIRECTIONS:

  • Wash chicken wings, and drain thoroughly. Mix with salt, pepper and ginger. Marinate for 20 to 30 minutes.
  • Heat a pan over medium-low heat. Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
  • Remove any excess water from the marinated chicken. Add the potato (or corn) starch to the chicken, and toss well to coat evenly.
  • Add the oil to a deep fryer, wok, or large pot. Heat the oil to 160°C. Using tongs or chopsticks, drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden, about 5 to 7 minutes, depending on the size of the chicken wings. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • Reheat the oil to 160°C. Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • Heat the sauce over medium-low heat. Add the chicken, and stir well until the chicken wings are evenly coated. Sprinkle with sesame seeds to serve.

Chinese Pan Fried Pies

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Chinese Pan Fried Pies

by ToTT

Crispy pan-fried flat pies filled with juicy minced meat, potatoes and onions are incredibly delicious and very easy to make! A perfect snack or appetizer for the Lunar New Year!

#QuickBites

Cuisine: Asian Course: Appetiser

Skill Level: Novice

Prep: 40 mins Cook: 20 mins

Ready in: 60 min Serves: 4 serving


INGREDIENTS:

Dough

  • All Purpose Flour 1cup
  • Salt 1/5tsp
  • Warm water as required
  • Oil 1tbsp

Fillings

  • Minced Meat 200g
  • Chilli Powder 1/2tsp
  • Salt 1/2tbsp
  • Black pepper 3/4tsp
  • Onion 1/2cup
  • Potatoes 1 Cup

DIRECTIONS:

  • Mix flour, salt and warm water in a bowl. Knead it for 5 min.
  • Add oil and continue kneading until it soaks up all the oil.
  • Let dough mixture rest for 30 min.
  • Add oil in a pan and add minced meat, cook it for 8 min. Take it off from flame.
  • Add boiled potatoes to the meat followed by salt, black pepper, onion, chilli powder.
  • Mix thoroughly.
  • Use your hands to divide mixture into 5 balls.
  • Take out dough and divide dough into 5 parts.
  • Place 1 part filling ball into 1 part dough and cover the filling with the dough until it becomes a ball.
  • Push down the ball gently until it becomes a pie and fry in oil.
  • Fry each side for 5 min.

No-Bake Oreo Christmas Pie

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No-Bake Oreo Christmas Pie

by ToTT

A creamy & decadent oreo-filled Christmas Pie that is both delicious and looks amazing as a centrepiece in any Christmas feast!
No baking required – just Oreos, butter, cream cheese, sugar, whipped cream and some M&Ms and you’re ready to go within an hour.

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 45 mins Cook: 10 mins

Ready in: 55 min Serves: 2 serving


INGREDIENTS:

  • 10 whole Oreo cookies (with filling)
  • 24 whole Oreo cookies (without filling)
  • 5 Tablespoons Butter, Melted
  • 8 oz. Cream Cheese, Softened
  • 1/3 Cup Sugar
  • 2 Cups Cool Whip Topping (Whipped Cream)
  • 1 Bag M&Ms

DIRECTIONS:

  • Crush the 24 Oreo cookies to form fine crumbs. Mix melted butter into the crumbs well.
  • Press onto bottom and sides of a 9-inch pie pan. Refrigerate while making filling.
  • Roughly chop the 10 remaining Oreo cookies, set aside.
  • In a bowl, blend cream cheese and sugar with an electric mixer at medium speed, until light and fluffy.
  • Add chopped Oreos and Cool Whip. Gently fold together.
  • Pour filling on to pie crust and smooth out.
  • Decorate the top of the pie with more Oreos & Sprinkle with M&Ms. Refrigerate for 2 hours or until firm.

Spicy Masala Bread Toast

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Spicy Masala Bread Toast

by ToTT

An extremely popular and healthy dish from Bangalore’s famous Iyengar Bakeries that is spicy, flavourful and colourful! This savoury toasts pack quite a punch with its spices and chillies! Perfect as a quick meal!

#QuickBites

Cuisine: Asian Course: Appetiser

Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 25 min Serves: 4 serving


INGREDIENTS:

  • 1 tsp Butter
  • 2 Garlic cloves, chopped
  • 1 Onion, finely chopped
  • 1/2 Capsicum, chopped
  • 3 Bread Slices
  • 1 cup Cabbage, chopped
  • 1 Carrot, grated
  • 1 Tomato, deseeded&chopped
  • 2 Green Chillies, chopped
  • 1/4 tsp Red Chilli powder
  • 1/2 tsp Chaat Masala
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves
  • Mayonnaise & Ketchup Mixture

DIRECTIONS:

  • Heat a pan, add butter, garlic, onion, capsicum and cook them for 2 minutes.
  • Add carrot, cabbage, green chilli, red chilli powder, chaat masala, garam masala, turmeric powder, salt, tomato and mix well.
  • Cover and cook it for 2 minutes on low heat.
  • Add coriander leaves, mix well and switch off the flame.
  • Heat another pan, grease it with butter, toast the bread slices on both sides.
  • Transfer them on to a chopping board, top it with the vegetable mixture and drizzle some mayonnaise and ketchup mixture.
  • Our Masala Bread is ready to serve.

Singapore Popiah

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SINGAPORE POPIAH

by ToTT

A local favourite, this Singapore Popiah recipe uses turnips and carrots with a generous dose of eggs and prawns – wrapped with a thin Popiah skin made of wheat flour and lathered in a sweet and garlicky sauce!

#QuickBites

Cuisine: Asian Course: Appetiser Skill Level: Novice

Prep: 20 mins Cook: 20 mins

Ready in: 40 min Serves: 4 serving


INGREDIENTS:

  • 200g Popiah Skin
  • 1 Cup Peanuts
  • 1 Cup Chopped Shallots
  • 1 Cup Chopped Garlic
  • 1 pc Turnip
  • 1 pc Carrot
  • 200g Beansprouts
  • 200g Prawns
  • 3 Eggs
  • 1 Tbps Sugar
  • 2 Tbsp Light Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Pepper
  • 2 Tbsp Kicap Manis
  • 2 Tbsp Garlic Chilli

DIRECTIONS:

  • Bake peanuts at 140c for 10 minutes.
  • Crush peanuts with a food processor.
  • Chop up shallots, garlic, turnip and carrots.
  • Heat up wok in low heat with oil, add in shallots and garlic.
  • Stir-fry for about a minute and add in the turnips and carrots.
  • Add in 1 Tbsp sugar, 2 Tbsp Light Sauce, 2 Tbsp Oyster Sauce and 1 Tbsp Pepper.
  • Mix well and add 1 cup of water half a minute in then let it cook for 5 minutes.
  • Boil the beansprouts, prawns for about a minute and the eggs for 7 minutes in the meantime.
  • Prepare the sauce mixture of 2 Tbsp Kicap Manis mixed with garlic chilli.
  • Spread sauce mixture evenly on the Popiah Skin first, sprinkle crushed peanuts, add in cooked turnip and carrots, then finally prawns, eggs (chopped) and beansprouts.
  • Fold them into rolls and cut evenly.

Pan Grilled Chicken Skewers

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PAN GRILLED CHICKEN SKEWERS

by ToTT

Delicious grilled skewers you can simply cook using a stove and a pan! Paired with fresh Bell Peppers, Onions and seasoned with a bit of soy sauce, salt and garlic powder. This savoury delight is sure to pack a savoury punch with every bite!

#QuickBites

Cuisine: Western Course: Appetiser Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 25 min Serves: 2 serving


INGREDIENTS:

  • 500g Chicken
  • 2 Tbsp Soy Sauce
  • 1 Tsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • ½ Cup Onion
  • ½ Cup Bell Peppers

DIRECTIONS:

  • Cut Chicken into even cubes.
  • Slice the Onion & Bell Peppers into rectangular pieces.
  • Add Soy Sauce, Black Pepper, Salt, Garlic Powder along with Onions & Bell Peppers into a mixing bowl with the chicken and mix thoroughly.
  • Skewer the bell peppers, onions and chickens (alternating between the three).
  • Oil and heat up the pan.
  • Once the pan is hot, put the skewers onto the pans, turn every 3 minutes to ensure each side is cook evenly.
  • Remove and serve once the Chicken Skewers are sufficiently tanned with charred streaks.
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Malaysian Deep Fried Potato Patty (BEGEDIL)

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Malaysian Fried Potato Patty (Begedil)

by ToTT

Begedil is a savoury potato patty dish that is commonly found in Malay Nasi Padang stores or restaurants! Well-loved by locals, this dish can be eaten either on its own or with a delicious bowl of Lontong or Mee Soto.

While making traditional Begedil may be quite laborious and time-consuming, this quick and modernized recipe simplifies the process while retaining the robust flavours and textures!

#QuickBites

Cuisine: Asian Course: Appetiser Skill Level: Novice

Prep: 15 mins Cook: 15 mins

Ready in: 30 mins Serves: 4 serving


INGREDIENTS:

  • 500g Potatoes
  • 50g Chopped Chinese Celery
  • 50g fried shallots
  • ¼ tsp white pepper powder
  • ¼ tsp Coriander powder
  • ¼ tsp Cumin powder
  • ¼ tsp Salt
  • ½ tsp Sugar
  • 2 Eggs

DIRECTIONS:

  • Cut Potatoes into Slices
  • Deep fry potatoes till soft and transfer into a pot
  • Add chopped celery, fried shallots and white pepper powder
  • Mash the potato mixture, then divide and mould into 6 patties
  • Crack an egg into a small mixing bowl and beat thoroughly
  • Coat potato patties with egg wash and deep fry.
  • Remove once golden brown and serve with Sambal Chilli.
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Easter Chick Devilled Eggs

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Easter Chick Devilled Eggs

by ToTT

Peekaboo! Adorable chicks peeking out of their shells makes this dish not only delicious, but creative and cute! Perfect as an appetizer or side dish for a fun-filled party like Easter!

#QuickBites

Cuisine : American Course : Appetizer Skill Level : Novice

Prep : 15 mins Cook : 10 mins Ready in : 25 mins  Serves : 2 servings


INGREDIENTS:

  • 6 Eggs
  • ¼ Cup Mayonnaise
  • 1 tsp White Vinegar
  • 1 tsp Mustard
  • 1 tsp Salt
  • 2 pc Carrots
  • 2 pc Black Olives

DIRECTIONS:

  • Boil eggs for 10 mins and let it sit for 10 mins in cold water.
  • Cut the boiled eggs into half using alternate zig-zag lines.
  • Remove the egg yolks and put into a mixing bowl and mix.
  • Add Mayonnaise, Vinegar, Mustard and Salt and mix thoroughly.
  • Cut carrots to form shapes for the beaks and feet, while cutting the Black Garlic to form the eyes.
  • Using a piping bag or spoon, fill the empty egg whites with the egg mix.
  • Add the beaks, feet and eggs and serve!
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