Shark’s Fin-Style Seafood and Shrooms Potage

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Shark’s Fin-Style Seafood and Shrooms Potage

by Chef Lisa Leong

This is a popular snack in the streets of Hong Kong! This recipe is delicious and shark-friendly. Make this delicious street food at home.

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in :  30 mins  Serves : 4 servings


INGREDIENTS             

  • 1 tbsp McCormick Garlic Powder
  • 1/2 tsp McCormick Ginger Powder
  • 1 tbsp Chinese Cooking Wine
  • 1 tbsp Cooking Oil
  • 1 can Button Mushroom, sliced
  • 200g Bamboo Shoot Shreds
  • 8 Pre-soaked Shitake Mushrooms, sliced
  • 500ml Hot Water
  • 1kg Rich Chicken Stock
  • 20g Dried Black Fungus, soaked and thinly shred
  • 200g Fresh Scallop, diced (pre-blanched)
  • 4 tbsp Water Chestnut Powder, mixed into 3/4 cup water
  • 1 tbsp McCormick White Pepper, mix in 1/4 cup hot water

Garnish

  • Some Chinese Parsley
  • For taste- Pepper and Black Vinegar

DIRECTIONS:

  1. Heat wok, add in garlic powder and ginger powder pan grill slightly till aromatic then drizzle in the oil and Chinese wine.
  2. Add in all shredded mushroom assortments and bamboo shoot shreds, stir mixes thoroughly and pours in hot water and rich chicken broth. Bring to a rapid boil add in the black fungus and a stalk of coriander. Cook over medium heat for about 5 minutes.
  3. Add in diced scallop and prawn meat. Reduce heat, simmer for 5 minutes. Thicken the soup with water chestnut solution. Season to taste with pepper stock and black vinegar.
  4. Garnish with Chinese parsley and serve hot.
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Signature Ayam Chin

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Signature Ayam Chin

by Chef Lisa Leong

This Malaysian favourite is simple to put together and is perfect as a main dish or finger food!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 40 mins Ready in : 1 hour  Serves : 4 servings


INGREDIENTS             

  • 1 Large Chicken, cut into bite sized pieces
  • 2 tbsp Cooking Oil
  • 2 tbsp Taucheo
  • 1 tbsp McCormick Montreal Steak Seasonings
  • 1 inch McCormick Stick Cinnamon
  • 1 tbsp Coriander Powder
  • 2 tbsp Dark Soy Sauce
  • 1 cup Thick Chicken Broth
  • 1 1/4 cup Hot Water
  • 1 Star Anise
  • 2 McCormick Bay Leaves
  • 2 tbsp Rock Sugar Granules
  • 8 Dried Shitake Mushrooms
  • 200g Bamboo Shoot, cut into wedges
  • 18 Shallots, peeled and minced
  • 10 pips Garlic, peeled and finely minced
  • 1 stalk Coriander Roots

DIRECTIONS:

  1. Soak dried shitake mushrooms in a cup of boiling hot water to reconstitute, slice into thick strips; reserve liquid for cooking. Season chicken pieces with a tablespoon of Montreal steak seasonings and a tablespoon each of grated garlic and shallot.
  2. Blanch bamboo shoot wedges briefly in hot water drain.
  3. Heat oil in a wok over medium heat, and fry shallots for 3 minutes, stirring constantly, then adds finely minced garlic and shallot, stir-fry for 2 minutes. Add mashed taucheo and coriander powder, stir-fry for another minute over medium low heat until aromatic.
  4. Add seasoned chicken pieces, mushrooms, bamboo shoot and dark soy sauce stir-fry on high for about 5 minutes. Add a star anise, cinnamon stick, hot water and chicken broth. Stir mix well to incorporate and season to taste with rock sugar and bring to a boil add in the coriander roots and the bamboo shoot wedges, lower heat simmer for 30 minutes or until gravy is thicken.
  5. Serve with hot turmeric basmati chicken rice.
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Cereal Butter Prawns

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Cereal Butter Prawns

by ToTT

Fresh, juicy prawns deep fried with a delicious coating of eggs, mixed with curry leaves and a touch of chili padi before tossing with delicious cereal! This hawker favourite is a must-have when ordering Zi Char dishes in Singapore. It’s easier to prepare than you think! #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 35 mins  Serves : 4 servings


INGREDIENTS             

  • 12-15 medium-sized Prawns
  • Cooking Oil for deep frying
  • 3 small Chili Padis
  • 4 sprigs of Curry Leaves
  • 1 Egg
  • 1 tbsp Self-raising Flour
  • 1 tbsp Corn Flour
  • 70g Nestum Cereal
  • 1 tbsp Milk Powder
  • 1 tbsp Sugar
  • 1 tsp Chicken Stock Powder

DIRECTIONS:

For Prawn Batter:

  1. Combine egg, self-raising flour, corn flour and whisk till combined evenly.

For Cereal Mixture:

  1. Combine Nestum cereal, milk powder, sugar, chicken stock powder and whisk till combined evenly.

How to cook:

  1. Heat up cooking oil in a saucepot. Coat the prawns in prawn batter and deep fry till slightly golden brown. Remove from pot and set aside.
  2. Melt butter in a wok or frying pan. Add sliced chili padis and curry leaves, stir fry till fragrant.
  3. Add in cooked prawns and stir evenly till well coated.
  4. Add cereal mixture and stir evenly for 3 minutes, till cereal is golden brown.
  5. Serve hot!
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Froyo Granola Bites

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Froyo Granola Bites

by ToTT

School’s out and we’ve got the perfect recipe for the kids to try this holiday! Icy, creamy and yummy Froyo Granola Bites are the best way to beat the heat!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 80 mins Cook : 0 mins Ready in : 1 h 20 mins  Serves : 6 – 8 servings


INGREDIENTS             

  • 1 cup Granola
  • 300g Yoghurt of your choice
  • 1 tbsp Honey
  • 1 tbsp Butter
  • ½ cup Berries of your choice

                            

DIRECTIONS       

  1. Line 24-Hole Mini Muffin Tray with mini muffin wrappers.
  2. Melt butter and honey in a heat-proof bowl in the microwave or over a double boiler.
  3. Place granola in a medium-sized mixing bowl. Add melted butter and honey mixture and stir till evenly combined.
  4. Divide mixture evenly in muffin tray, approximately 1 tbsp each.
  5. Top each one with a tablespoon of yoghurt.
  6. Chill in freezer for 1 hour or until frozen.
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