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Crispy Seaweed Popiah

Posted on by editor
19
Jan

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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.

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Cranberry Ham Brie Canapes

Posted on by editor
12
Jan

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Cranberry Ham Brie Canapes

by ToTT

These easy Cranberry Ham Brie pastry puffs are the perfect canapé to serve with drinks at your Christmas party and they’re sure to be a hit!

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice Yield: 12pcs

Prep: 20 minutes  Cook: 20 minutes  Total: 40 minutes

INGREDIENTS

  • 15 sheets frozen puff pastry, just thawed
  • 100g chicken ham, cut into 1/2 inch
  • 100g brie, cut into 12 even pieces
  • 50g cranberry sauce
  • 1 tsp fresh thyme leaves

DIRECTIONS

  1. Prepare the pastry: Cut the whole pastry sheet into 12 even squares.
  2. Line the pastry squares into the muffin holes
  3. Bake the pastry for 10 minutes or until light golden and crisp at 200°C.
  4. Flatten the pastry slightly using the back of the spoon.
  5. Fill each hole with some ham peices. Top with a piece of brie and cranberry sauce. Scatter with thyme.
  6. Bake for 5-7 minutes or until golden and the cheese is nicely melted. Sprinkle with chives.
  7. Serve warm and enjoy!

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Apple Crumble Pie

Posted on by editor
30
Sep

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Granny Smith Apple Crumble Pie

by ToTT

Enjoy this rustic skillet Granny Smith Apple Pie Recipe. It is filled with sweet juicy cinnamon apples all topped of with a crunchy crumb topping.

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 10-Inch Pie

Prep: 1 Hr  Cook: 1 Hr 10 mins Total: 2 Hr 10 mins

INGREDIENTS

For the Crust:

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 226g unsalted butter, cold and cut into about ½-inch cubes
  • 4 to 8 tablespoons ice water

For the Filling:

  • 6 Granny Smith Apples
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 lemon, juiced and zested
  • 3/4 cup packed light brown sugar
  • 1 pinch kosher salt

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 85g chilled unsalted butter, cut into ½-inch cubes

DIRECTIONS

Make the Crust

  1. In a large bowl, combine flour and salt.
  2. Cut in butter using a fork, stir in the ice water a tablespoon or two at a time, until combined.
  3. Form them into disks, wrap and seal in plastic wrap; chill in the refrigerator for at least 30 minutes or up to an hour.

Making the Filling

  1. Peel, core and cut the apples into ¼ inch wide and transfer to a large bowl.
  2. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.

Make the Topping

  1. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
  2. Add the butter and work into the flour mixture until it resembles coarse sand.
  3. Chill in the refrigerator until ready to use.

Bake the Pie

  1. Heat the oven to 205°C. On a well floured surface, roll the crust to about ⅛ inch thick.
  2. Roll the dough onto the rolling pin and transfer to a 10-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
  3. Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
  4. Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 176°C and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
  5. Let cool until warm or room temperature.

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Fried Carrot Cake

Posted on by editor
02
Aug

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Fried Carrot Cake (Chye Tow Kway)

by ToTT

A much-loved local comfort food in Singapore and can be consumed at various times of the day.  Carrot cake, or commonly known as “chai tow kway” is made with steamed rice flour and white radish, fried with egg, garnished with spring onions and fresh coriander leaves.

#QuickBites

Cuisine: Asian  Course: Main

Skill Level: Novice Yield: 2 Servings

Prep: 10 mins Cook: 30 mins Total: 40 mins

INGREDIENTS

  • 400g Carrot Cake – Made or Bought
  • 3 Eggs
  • 1.5 tbsp Soya Sauce
  • 1.5 tbsp Fish Sauce
  • 1 tbsp Minced Garlic
  • 1 tbsp Spring Onions
  • 1/2 tbsp Chai Poh
  • Garnish: Spring Onions & Coriander

DIRECTIONS

  1. Cut the steamed carrot cake into cubes.
  2. In a wok, add oil and pan fry each side of the sliced steamed carrot cake till golden brown..
  3. Add garlic and chai poh, stir-fry briefly until fragrant, about 1 minute.
  4. Pour beaten eggs over the carrot cake and leave it for a while. When the eggs starts to solidify at the bottom, flip it over and cook the other side.
  5. Add seasonings and stir to mix everything.
  6. Garnish with spring onions and coriander.
  7. Enjoy!

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Bacon Potato Nests

Posted on by editor
30
Mar

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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

Posted on by editor
03
Mar

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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.

Florentine Cookies

Posted on by editor
26
Jan

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Florentine Cookies

by ToTT

Crunchy goodness in every bite! These nutty treats are perfect for snacking while you catch up with friends and family for Chinese New Year.

#QuickBites

Cuisine: Asian Course: Snacks

Skill Level: Novice

Prep: 15 mins Cook: 30mins Total: 45  mins

INGREDIENTS

  • 200g Florentine Flour
  • 100g Almond Flakes
  • 100g Sunflower Seeds
  • 100g Pumpkin Seeds
  • 1tbsp White Sesame Seeds
  • 1tbsp Black Sesame Seeds

DIRECTIONS

  1. Spread out sunflower seeds, pumpkin seeds and almond flakes on a tray.
  2. Roast for 10 minutes at 160°C.
  3. Transfer to a medium bowl and let the nuts cool down.
  4. Add Florentine flour, white sesame seeds and black sesame seeds to the bowl and mix.
  5. Pat down the mixture into a baking tray lined with parchment paper.
  6. Spread it in a thin layer.
  7. Bake for 15-20 minutes at 160°C.

Chicken Piccata

Posted on by editor
30
Dec

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Chicken Piccata

by ToTT

An all tine favourite, a simple and delicious that you can create under 30-minutes. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour.  The perfect weeknight dinner.

#QuickBites

Cuisine: Italian Course: Main

Skill Level: Novice

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

Serves: 1 serving

INGREDIENTS

  • 1 Skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup chicken stock
  • 1/8 brined capers, rinsed
  • Parsley, minced

DIRECTIONS

  1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. .In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  6. Pour sauce over chicken and garnish with parsley.

Pigs in a blanket

Posted on by editor
20
Dec

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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 Fried Chicken

Posted on by editor
28
Aug

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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.