• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Crispy Seaweed Popiah

Posted on by editor
19
Jan

< Back to Recipe Listings

Crispy Seaweed Popiah

by ToTT

Skip those store-bought snacks and have a go making this with your family! All you need is 4 simple ingredients to make this addictive crunchy Chinese New Year snack that will delight all.

#QuickBites

Cuisine: Asian Course: Appetiser

Skill Level: Novice Yield: 150-200g

Prep: 20 minutes  Cook: 10 minutes  Total: 30 minutes

INGREDIENTS

  • 10 pcs Roasted Seaweed
  • 10 pcs Spring Roll Wrappers
  • 2 Large Egg
  • Pinch of Salt

DIRECTIONS

  1. Whisk the egg with salt and set aside.
  2. Keep the spring roll sheet covered with a damp towel to prevent them from drying out.
  3. Brush egg wash onto one spring roll sheet.
  4. Place seaweed sheet on top of the spring roll sheet.
  5. Use a chopstick to roll from one end to another.
  6. Brush the end with egg wash to seal.
  7. Remove chopsticks and cut into 6-8 pieces at an angle.
  8. Toss the crackers with some oil.
  9. Put them in the air fryer basket in one layer (do this in batches) and air fry at 170°C for 10 minutes or until they are golden brown and crispy
  10. Let them cool down completely and then transfer to an air-tight container.

RECOMMENDED  PRODUCTS

Pumpkin Croquette

Posted on by editor
29
Sep

< Back to Recipe Listings

Pumpkin Croquette

by ToTT

Show your Halloween party guests a ‘gourd’ time with this pumpkin inspired treat. These pumpkin-shaped croquettes are devilishly delicious for little and big kids.

#QuickBites

Cuisine: Japanese Course: Appetizer / Snack

Skill Level: Novice

Prep: 45 mins Cook: 40 mins Total: 1 hr 25 mins

Serves: 20 Croquettes

INGREDIENTS

  • 400g pumpkin
  • 5 slices bacon
  • 50g diced onions
  • 7g unsalted butter
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper

For Breading

  • 50g all-purpose flour
  • 1 large egg
  • 50g panko (Japanese breadcrumbs)

For Decoration

  • Pepero sticks
  • Parsley

DIRECTIONS

  1. Remove seeds, pith and skin from the pumpkin and cut into big chunks
  2. Steam pumpkin for 20 minutes or until tender.
  3. Mash the pumpkin in a large bowl using a potato masher.
  4. Heat butter in a large frying pan over medium heat.
  5. Sauté the diced onions and bacon for 2-3 minutes until it turns translucent and lightly browned.
  6. Remove from heat and pour into the bowl of mashed pumpkin. Sprinkle salt and pepper to taste. Mix well.
  7. Form into small round flat patties. Use a chopstick and spoon to shape the side into a pumpkin.
  8. Cover with plastic wrap and refrigerate for 15 minutes until the patties become firmer.
  9. Coat the patties in the all purpose flour, dip into the beaten egg and lastly coat it with panko crumbs.
  10. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
  11. Heat up the oil to 340ºF (170ºC) in a pot.
  12. Deep fry the croquettes until golden brown and crispy.
  13. Break the pepero sticks and poke into the middle of the croquettes with parsley.

Coconut Jelly

Posted on by editor
31
Aug

< Back to Recipe Listings

Coconut Jelly

by ToTT

This refreshing and yummy dessert is perfect for hot summer days! All you need are fresh coconut, agar-agar powder, and sugar. A simple crowd pleaser for the whole family,

#QuickBites

Cuisine: Asian Course: Dessert

Skill Level: Novice

Prep: 15 mins Cook: 10 mins Total: 25 mins

Serves: 12 x 2.5 Cup Capacity

INGREDIENTS

  • 1L Coconut water
  • 4 tsp Agar Agar Powder
  • 80g Sugar
  • 3 Stalks of Pandan Leave, knotted

DIRECTIONS

  1. Add sugar and pandan leaf to the saucepan of coconut water.
  2. Heat over medium heat.
  3. Add agar-agar powder and stir until dissolved.
  4. Remove mixture from heat and scoop out pandan leaf.
  5. Pour into your choice of moulds. Add in sliced coconut flesh.
  6. Cool to room temperature, 15 to 20 minutes.

Korean Cheese Corn Dog

Posted on by editor
30
Jul

< Back to Recipe Listings

Korean Cheese Corn Dog

by ToTT

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!

Preserved Honey Lemon

Posted on by editor
24
Jun

< Back to Recipe Listings

Preserved Honey Lemon

by ToTT

This concoction is made with only two basic ingredients – lemon & honey and take only minutes to make. Use this honey lemon recipe for everything from soothing sore throat to a perfect summer thirst quencher drink.

#QuickBites

Cuisine: Asian Course: Drink

Skill Level: Novice

Prep: 10 mins

Serves: 1 x 350ml Jar

INGREDIENTS

  • 2-3 Medium Sized Lemon
  • 1-1.5 Cups of Honey
  • Salt as needed

DIRECTIONS

  1. Sterilise your jar in hot water and air dry it by placing in a cool, dry place away from light.
  2. Coat your lemons with salt and pour hot water on it to remove the wax. Once done, leave and air dry.
  3. Alternate layers of a few sliced lemons and honey until the jar is filled.
  4. Use a spoon to gently press down and remove air pockets.
  5. Seal the jar with the lid and place it in the fridge for at least two days to allow the ingredients to mix well together. Once it’s done, your honey preserved lemon is ready.
  6. To enjoy – Honey Lemon Drink – Pour 1-2 teaspoon of honey preserved lemon into a glass of iced sparkling soda

Preserved Calamansi & Sour Plum

Posted on by editor
28
May

< Back to Recipe Listings

Preserved Calamansi & Sour Plum

by ToTT

Get your immunity booster with this preserved calamansi & sour plum preserves. Packed with Vitamin C and antioxidants, it keeps colds, cough and flus at bay.

#QuickBites

Cuisine: Asian Course: Drink

Skill Level: Novice

Prep: 15 mins

Serves: 1 x 350ml Jar

INGREDIENTS

  • 15 -20 Calamansi (Lime)
  • 150 grams Rock Sugar
  • 15 – 20 Preserved Salted Sour Plum (Assam Boi)

DIRECTIONS

  1. Sterilise your jar in hot water and air dry it by placing in a cool, dry place away from light.
  2. Place lime in boiling water for 2-3 minutes and dry it.
  3. Make a small cut in the lime and remove the seeds.
  4. Squeeze out the juice and stuff in the preserved salted sour plum.
  5. Add into glass jar and layer it with rock sugar.
  6. Repeat the process for the rest of the calamasi until ¾ full.
  7. Add in the calamasi juice and close your glass container tightly.
  8. Set aside for fermentation for at least 2 weeks or more, away from direct sunlight.
  9. Shake or tilt your glass jar daily or every 2 day to keep the top layer wet during the fermentation process.
    This is to prevent the surface from getting mouldy.
  10. To enjoy – Add 2-3 of the preserved lime to your iced sparkling soda.

Korean Fried Chicken

Posted on by editor
28
Aug

< Back to Recipe Listings

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.

Marshmallow Choc Bark

Posted on by editor
29
Jan

< Back to Recipe Listings

Marshmallow Choc Bark

by ToTT

Valentine’s Marshmallow Chocolate Bark is a simple, festive dessert that everyone loves! Made in minutes with just a few ingredients, these chocolate squares are perfect for Valentine’s Day!

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice

Prep: 10 mins Cook: 20 mins

Ready in: 30 min Serves: 4 serving

INGREDIENTS:

  • 12oz bag semi-sweet chocolate chips
  • 3 cups mini marshmallows
  • ½ tbsp shortening (optional)
  • 5-6 pieces of strawberries
  • 20g walnuts
  • Valentine’s sprinkles

DIRECTIONS:

  • Pour semi-sweet chocolate chips in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate is fully melted.
  • Or you can microwave semi-sweet chocolate chips in a bowl, in 30 second increments, until melted, stirring each time until the chocolate is smooth.
  • Chop walnuts into smaller pieces.
  • Pour the melted chocolate over the marshmallows, spreading evenly with a spatula.
  • Add the chopped walnuts and shake on any sprinkles you’d like to decorate the bark with. Place strawberries into top of bark.
  • Freeze for at least 20-30 minutes.
  • Remove from the freezer and break it into pieces.

RECOMMENDED PRODUCTS:

Epicurean Kitchen Series Wood Fibre Cutting Board Brown
Safico Silicone Baking Mat Black

Chinese Pan Fried Pies

Posted on by editor
26
Dec

< Back to Recipe Listings

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

Posted on by editor
29
Oct

< Back to Recipe Listings

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.