Bacon Potato Nests

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Bacon Potato Nests

by ToTT

This Easter egg tart bacon potato nests recipe is a must-have for your Easter table this year! A perfect finger food to share and enjoy with family and friends.

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 10 mins Cook: 25 mins Total: 35  mins

INGREDIENTS

  • 5-6 Potatoes
  • 128g shredded cheddar cheese divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small eggs
  • 100g Bacon bits

DIRECTIONS

  1. Pre-heat oven to 230 °C / 450°F.
  2. Use a spiralizer to shred the potatoes.
  3. In a large mixing bowl, combine the shredded potatoes and1/2 cup cheese. Season with salt and pepper.
  4. Grease a 12 cup muffin tin with olive oil. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
  5. Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 176°C / 350°F
  6. Crack a small egg into each nest. Top with a sprinkle of cheese and diced bacon. Bake at 176°C / 350°F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.
  7. Garnish the tops with parsley flakes and serve.

Coconut Panna Cotta

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Coconut Panna Cotta

by ToTT

A tropical take on the Italian dessert classic.

#QuickBites

Cuisine: Italian/Asian Course: Dessert

Skill Level: Novice

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

INGREDIENTS

  • 1/3 cup Heavy Whipping Cream
  • 1/3 cup Coconut Cream
  • 2 Gelatine Sheets
  • 1/3 cup Milk
  • 1.5tsp Agar Agar Powder
  • 1tbsp Sugar
  • Melted Gula Melaka
  • 1tbsp Cooked Sago
  • 1 Mint Leaf

DIRECTIONS

  1. Soak the gelatine with cold water for 5-10 minutes
  2. In a sauce pot, heat milk and agar powder and bring to boil.
  3. Add sugar, whipping cream and coconut cream together and remove from heat.
  4. Add in soaked gelatine and whisk until incorporated.
  5. Pour into the desired cup and refrigerate in the fridge for at least 4 hours.
  6. Add cooked sago, pour melted Gula Melaka and garnish with mint leaf.

Waffle Fried Rice

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Waffle Fried Rice

by ToTT

Now there’s a reason not to throw away your leftover Fried Rice you’ve cooked for your dinner! With just a Waffle Maker (Traditional or Belgian), you can create your very own Waffle Fried Rice easily. A perfect quick lunch the very next day!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 1


INGREDIENTS:

  • Leftover Fried Rice
  • 1 Egg

DIRECTIONS:

  1. Butter grid plate once machine heats up.
  2. Pour leftover fried rice onto the machine.
  3. Close the plates and let the rice cook for 8 minutes.
  4. Remove rice from machine.
  5. Fry an egg and serve it.
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Seaweed & Cheddar Sushi Roll

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Seaweed & Cheddar Sushi Roll

by President

Cheese please! Almost everyone loves cheese, and not only does it taste great but it is also very good for you.This recipe will be a definite hit at any kids party and it’s so easy your little ones can take on this task with your guidance.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 4


INGREDIENTS:

  • 1 large loaf of French/Italian/Sourdough Bread)
  • ½ cup Butter, melted
  • 120g Cream Cheese, softened
  • 4 tsp Garlic, minced
  • 225g Cheddar Cheese
  • 225 Swiss Cheese
  • 10 slices Bacon (cooked and diced)

DIRECTIONS:

  1. Stir garlic salt melted butter.
  2. Combine all cheeses and bacon till well combined.
  3. Using a bread knife/serrated knife, make diagonal cuts through the bread (be careful not to cut all the way through!)
  4. Spread garlic mixture through-out the loaf.
  5. Stuff dollops of cream cheese mixture into all of the cracks in the loaf.
  6. Wrap loaf in aluminium foil and bake at 180°C for 20 minutes.
  7. Serve hot!
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Chilled Mushroom Salad with Crunchy Pork Skin and Fresh Herbs

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Chilled Mushroom Salad with Crunchy Pork Skin and Fresh Herbs

by Eric Low

Often served as a side, mushrooms are also great when served as an appetizing salad. Prepare an innovative salad dish that combines crunchy pork skin, fresh herbs and chilled mushrooms!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4


INGREDIENTS:

  • 200g Pork Skin
  • 2pcs of Old Ginger Slices
  • 25g White Fungus (soaked and cut into 2cm pieces)
  • 150g Black Fungus (cut into 2cm strips)
  • 100g Fresh Honshimeiji Mushrooms (trimmed and blanched)
  • 100g Japanese Cucumber (sliced)
  • 50g Carrot (shredded)
  • 1pc of Red Chilli (sliced)
  • 2 stalks of Spring Onions (diced)
  • 2 stalks of Chinese Celery (cut into 1cm lengths)
  • Toasted Sesame Seeds

Dressing

  • 4 tbsp Japanese Soya Sauce
  • 2 tbsp Lau Gan Ma Chilli Flakes Oil
  • 1 clove of Garlic (chopped)
  • 4 tbsp Sesame Oil
  • 1 tbsp Sugar
  • 4 tbsp Chinese Black Vinegar

DIRECTIONS:

  1. Wash pig skin and trim away all traces of fat. Fill pressure cooker with 1.5 liters of water. Add pork skin and ginger slices. Pressure cook at 2nd ring for 30 minutes. Chilled pork skin in ice water. Sliced pork skin and set aside for use.
  2. In a large mixing bowl, combine rest of ingredients for salad, except sesame seeds.
  3. Mixing the ingredients for dressing together and pour over salad ingredients. Add pork skin and toss evenly.Transfer salad to serving plate. Garnish with sesame seeds and serve.
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Spiral Curry Puff with Mozzarella and Tomato

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Spiral Curry Puff with Mozzarella and Tomato

by President

Surprise your guests with a fusion curry puff! Tomatoes add a freshing touch to traditonally chewy filling and mozzarella adds savoury texture and aroma of the puff that’s sure to delight.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 15 mins Ready in : 105 mins Serves : 20


INGREDIENTS:

Filling

  • 2 tbsp Oil
  • 6 Shallots (peeled and diced)
  • 1 clove of Garlic (chopped)
  • 200g Tomatoes (peeled, seeded and cubed)
  • 300g Potatoes (boiled, peeled and diced)
  • 2 tbsp Chopped Basil (to taste)
  • 16 slices of President Mozzarella Cheese
  • Salt and Pepper (to taste)

Butter Dough

  • 150g President Salted Butter (cubed)
  • 200g All-Purpose Flour

Water Dough

  • ¼ tsp Salt
  • 230 ml Water
  • 350g All-Purpose Flour

DIRECTIONS:

         To prepare filling

  1. Heat the oil in a frying pan and sauté the shallots until transparent.

  2. Add garlic and fry until aromatic. Add tomato and fry for a few seconds; add the potato and a bit of water. Stir to mix well.

  3. Cook, stirring occasionally and adding water as necessary, until potato is tender. Season to taste, cool, and add basil.

    To prepare butter dough

  4. Work the butter into the flour with your fingers or a food processor to form smooth dough. Divide into four (about 85g each) and shape into balls.

    To prepare water dough

  5. Dissolve salt in the water and add to the flour gradually to form dough. Knead until smooth. Divide into four (about 85g each).

    To layer dough

  6. Flatten the water dough and wrap it around a ball of butter dough to enclose it completely. Flatten the combined dough and roll it out to form a long strip.

  7. Roll up the strip firmly; the more thinly you roll the dough, the more revolutions you will get in the pastry, giving a greater “spiral effect”. Repeat with the remaining portions of dough.

    To shape

  8. Cut each roll into 4 or 5 equal logs. Place log cut-side down and flatten into a disc – you should see a pattern of concentric circles in the dough.

  9. Place a heaped tablespoon of filling in the centre, add mozzarella and fold over to form a crescent. Pinch the edges to form scallops.

    To fry

  10. Heat oil for deep-frying. When hot, lower heat and fry the puffs, a few at a time, until golden brown and crisp. Drain on paper towels.

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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops


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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

by Eric Low



This recipe adds a twist to the traditional clear chicken soup. Minced chicken is first added with the egg white and mixed well. Mushrooms are then added before the rest of the ingredients and left to simmer for 2 hours.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 135 mins Ready in : 150 mins Serves : 2


INGREDIENTS:

  • Dried Scallops
  • Mince Chicken
  • Egg Whites
  • Porcini Mushrooms (soaked in 300ml water)
  • Jinhua/Yunnan Ham
  • Old Ginger
  • Spring Onions
  • Water
  • Maggi Concentrated Chicken Stock or Chef Master Stock

Garnish

  • Quail Eggs (hard boiled)
  • Wolf Berries (pre-soaked in Shaoxing Wine)

 

DIRECTIONS:

  1. Rinse dried scallops with water, pulse in blender till finely shredded.
  2. Combine mince chicken with egg whites and mix well. Remove porcini mushrooms from water and retain soaking liquid. Dice the mushrooms and add to the mince chicken.
  3. In a soup pot or deep casserole, mix dried scallop, mushroom and mince chicken together. Add ham, ginger and spring onion. Pour in the retain water from soaking of mushrooms and extra 200ml water. Add in concentrated stock to the soup base and mix well.
  4. Bring soup to boil, stirring gently along. When almost boiling, stop stirring and allow the chicken mix to cake up on the surface. Simmer on gentle heat for 2 hours.
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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

by Eric Low

A classic household recipe but with chef’s special sauce! The chicken is blanched till it is fully cooked and the meat is shredded. Combine the chicken bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring the mix to boil and simmer for 30-40 minutes until flavourful. Boil the egg noodles and served with ample sauce over it.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2


INGREDIENTS:

  • 1 piece of Whole Chicken Breasts or Thigh

 

Home Made Oyster Sauce

  • 200g Chicken Bones
  • 100ml Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 350ml Chicken Stock
  • 30g Dried Oysters
  • ½ tsp Penang Shrimp Paste
  • 20g Dried Scallops (shredded)
  • 10g Dried Chinese Mushrooms (soaked, remove stalks)
  • 1 tbsp Sugar
  • Cornstarch (for thickening)
  • Assembly
  • 200g Shredded Chicken Meat
  • Sliced Chinese Mushrooms
  • HK Dried Egg Noodles
  • Mustard Greens or Cai Xin (blanched)

DIRECTIONS:

  1. Blanch chicken breasts/thigh until cooked. Extract meat and shred it. Retain bones for sauce.
  2. Combine bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring sauce ingredients to boil and simmer for 30-40 minutes until flavourful. Strain and discard away the solids.
  3. Adjust taste of sauce with sugar and thicken slightly with cornstarch solution.
  4. Bring a large pot of water to boil and blanch egg noodle not more than 2 minutes. Refresh in cold water and re blanch again.
  5. Transfer noodle to serving plate, spoon some of the oyster sauce over, garnish with shredded chicken meat, mushrooms and mustard greens.
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Red Snapper Fillet on Sweet Potato Aïoli


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Red Snapper Fillet on Sweet Potato Aïoli

by Susanne Despature



One of the excellent ways to consume lean protein and essential fatty acids is serving red snapper. Make this mouth-watering thick red snapper fillet, seared, on top of a bright orange sweet potato-puree with ginger, garlic and olive oil (like French “Aïoli” – a mayonnaise based on garlic and olive-oil). The bell peppers are slowly roasted in the oven for an hour, with Kaffir-lime leaves and olive oil to ensure flavoured goodness.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 90 mins Ready in : 105 mins Serves : 4


INGREDIENTS:

Slow Roasted Tomatoes and Bell Pepper

  • 8 Cocktail Tomatoes on Vine
  • 4 Red Mini-Bell Pepper
  • 4 Yellow Mini-Bell Pepper
  • Salt and Pepper
  • Icing Sugar
  • Olive Oil

Sweet Potato Aïoli

  • 200g Sweet Potato (Orange)
  • 1 tbsp Olive Oil
  • 6 cloves of Garlic (finely chopped)
  • 1 stalk of Lemongrass (cut in two, lengthwise)
  • 40g Fresh Ginger (peeled, finely chopped)
  • 20g Fresh Turmeric (peeled, finely chopped)
  • 2 sprigs of Chinese Chives
  • 1 Lime Juice
  • 20ml Olive Oil
  • Salt and Pepper

Red Snapper Fillet

  • 4 Fillets of Red Snapper (125g per portion)
  • 1 tbsp Olive Oil
  • 1 tbsp Lemongrass & Citrus Fruit Oil
  • Salt and Pepper

 

DIRECTIONS:

          For Slow Roasted Oven Tomatoes and Mini-Bell Pepper

  1. Wash and dry cocktail tomatoes and mini-bell pepper. Don’t remove tomatoes from vine, but leave always 2-3 tomatoes on a sprig.

  2. Arrange them in an ovenproof dish, sprinkle with olive oil, salt, pepper and dust with some icing sugar.

  3. Slowly roast them in the oven at 120° C for 1-2 hours, until they are tender and slightly reduced in size and shrivelled.

    For Sweet Potato Aïoli

  4. Peel the sweet potatoes, slice them finely – work fast, they will oxydate very quickly and the nice orange colour will turn into brown.

  5. Heat olive oil in a heavy bottomed pan, add chopped garlic, lemon grass, ginger, turmeric and sweet potatoes and sweat for about 20 minutes – add about 20 ml water during cooking time, to prevent from burning.

  6. When soft (check with a fork), take out the lemon grass stalk and mix sweet potatoes in a blender, adding lime juice, then olive oil little by little until consistency is very smooth and not too thick.

    For Red Mullet Fillet

  7. Heat olive oil in a non-sticking pan. Season red mullet filets with salt, then pan fry fillet, skin side down first until skin is crisp on medium to high heat for about 1 minute.

  8. Reduce heat, then turn fillet over and pan-fry other side until just cooked – depending on how thick the fillet is, this takes 2-3 minutes.

  9. Turn off heat; leave the fish in the hot pan for another minute or two.

    To Serve             

  10. Spoon some sweet potato aïoli onto serving plates, then top with red snapper fillet and garnish with lime basil and some finely chopp ed spring onion.

  11. Add the oven roasted vine tomatoes and mini-bell pepper on the side. Drizzle some lemon grass and citrus fruit oil over the dish and serve.

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Green Thai Asparagus and Asian Herbs Tartar

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Green Thai Asparagus and Asian Herbs Tartar

by Susanne Despature

Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. Have a healthier and refreshing version using fresh tomatoes, watermelon and lemongrass!

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 4


INGREDIENTS:

  • 15 Thai Asparagus (blanched)
  • 1 Avocado (ripe)
  • 1 Lime Juice
  • 100g Yellow Cocktail Tomatoes
  • 100g Red Cocktail Tomatoes
  • ½ bunch of Spring Onions
  • 1 tsp Capers
  • 2 sprigs of Thai Basil
  • 2 sprigs of Mint
  • 3 sprigs of Coriander
  • 3 tbsp Olive Oil
  • 2 tbsp White Wine or Mango Vinegar
  • Salt and Pepper

Garnish

  • 50g Radish Sprouts
  • 50ml Tomato/Lemongrass Gazpacho

Tomato and Watermelon Gazpacho with Lemongrass

  • 3-4 Medium Ripe Tomatoes (or ½ can of chopped tomatoes)
  • 1 tbsp Tomato Puree
  • 1 Red Chilli (medium hot)
  • 1 Small Red Bell Pepper
  • 200g Watermelon
  • 1 stalk of Lemongrass (finely chopped)
  • 10cl Chicken Stock
  • White Balsamic Vinegar
  • Salt and Pepper

DIRECTIONS:

  1. Peel the avocado, dice flesh in 1 x 1 cm cubes and mix immediately with limejuice to prevent oxidation.
  2. Chop the blanched asparagus. Cut the cocktail tomatoes in 8, chop the spring onions, capers and herbs finely.
  3. Mix all ingredients in a bowl; season to taste with salt, pepper, vinegar and olive oil.

    To Serve

  4. Place a small ring cutter in the middle of a shallow serving bowl. Spoon some tartar mix into the ring and press with a spoon so it will not fall apart once you remove the ring.

  5. Place the Tomato/ Lemongrass Gazpacho into a squirt bottle, and then squeeze around Thai asparagus tartar.

  6. Garnish with radish sprouts and asparagus or chives.

    To Blanch Green Asparagus

  7. Wash and cut the lower part of the stem if necessary. In a medium size pot, bring water to a boil. Add 1 tablespoon of salt to 1 l of water. Prepare a bowl with ice water next to the pot.

  8. Cook asparagus for 1 minute, until bright green and still crunchy. Take them out with a slotted spoon and plunge them in prepared bowl with ice water, to stop cooking process immediately. Drain and use as indicated in recipe.

    To Prepare Tomato and Watermelon Gazpacho with Lemongrass

  9. Remove the skin and dice the watermelon flesh.

  10. Wash the tomatoes, bell pepper, and red chilli and remove the stem and seeds. Dice flesh in 2×2 cubes and combine with watermelon, chicken stock, tomato puree, chopped lemongrass, white balsamic vinegar and Tabasco in a blender.

  11. Blend for 2-3 minutes or until very smooth, then strain through a sieve, pressing with a soup ladle.

  12. Season to taste with salt, pepper, and then keep refrigerated in a squirt bottle.

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