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Penang Fried Kway Teow

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Penang Fried Kway Teow

by ToTT

The chart-topping signature dish of Penang!

This delicious Penang Fried Kway Teow recipe is quick to cook and contains a generous portion of Lup Cheong, Fishcakes, Prawns and the perfect sauce mixture to bring out savoury & umami flavours!

#QuickBites

Cuisine: Asian Course: Main Skill Level: Novice

Prep: 15 mins Cook: 5 mins

Ready in: 20 mins Serves: 2 serving


INGREDIENTS:

  • 30g Chives
  • 4 Tbsp Minced Garlic
  • 1 Pc Fishcake
  • 1 Pc Chinese Sausage
  • 3 Pc Shrimps/Prawns
  • 200g Rice Noodles
  • 5 Tbsp Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • ½ Tsp Fish Sauce
  • ½ Tbsp Sugar
  • ½ Tsp Salt
  • ½ Tbsp White Pepper
  • 1 Egg

DIRECTIONS:

  • Chop up the chives, fishcake and Chinese sausages into thin slices
  • Dice garlic into minced pieces.
  • Prepare the cockles by soaking them in hot water for 10 mins, rinse and drain after.
  • Prepare the prawns by deshelling them, applying some salt and let it sit for 10mins. Rinse with water after.
  • Prepare sauce mixture with Soy Sauce, Dark Soy Sauce, Fish Sauce, Sugar, Salt and White Pepper, stir thoroughly.
  • Make sure all ingredients are ready before frying as it’ll only take 5 minutes.
  • Stir-fry the garlic, fishcake, sausages and prawns first, then add in the noodles and finally the sauce.
  • Crack an egg once noodles are about to be cook and stir fry together. Add in the chives last and stir a bit.
  • Ready to serve in just 5 minutes!
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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!

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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 soften then take out into a pot
  • Add Chopped Celery, fried shallots, 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 Samba 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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Waffle Maker Hashbrown

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Waffle Maker Hashbrown

by ToTT

Breakfast has never been easier when you can waffle up your hash browns with this incredibly easy recipe –filled with layers of delicious chopped ham and grated cheddar cheese!

#QuickBites

Cuisine : American Course : Main Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in : 30 mins  Serves : 2 servings


INGREDIENTS             

  • Olive Oil cooking spray, for spraying the waffle iron
  • One 850 g bag Frozen Shredded Hash Browns, thawed or freshly grated potato soaked in cold water and drained
  • 4 tbsp Butter, melted
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3/4 Cup Grated Cheddar
  • 3/4 Cup Chopped Ham

DIRECTIONS:

  • Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
  • Squeeze out any excess moisture from the hash browns and put in a bowl.
  • Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir.
  • Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham.
  • Top the cheese and ham in each section with other 1/4 cup hash brown.
  • Close the waffle iron and cook for 15 minutes on the regular setting.
  • Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

ToTT Products:

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Rice Cooker Vegetable Soup

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Rice Cooker Vegetable Soup

by ToTT

Learn how to cook this delicious vegetable soup – without a stove and just a simple touch of a button!

That’s right, no more kitchen patrol duties or over-boiling anxieties, just plug in your rice cooker. So just sit back, relax and wait for a bowl of “lang tong” (beautiful soup) that will make your mother proud.

#ToTTfulTips

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 60 mins Ready in : 70 mins  Serves : 4 servings


INGREDIENTS             

  • 2 Carrots
  • 4 Potatoes
  • 2 Corn
  • 2 Tomatoes
  • 200g Mushrooms
  • Salt & Pepper (To taste)

Directions:

  1. Grate carrots & potatoes and chop them up evenly.
  2. Cut Tomatoes and Corn into two.
  3. Pour all chopped ingredients into the rice cooker, along with the shitake mushrooms and add 2L of water.
  4. Close rice cooker and set to cook mode for 1 to 1.5 hours.
  5. Salt & Pepper after for taste.
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Strawberry Cheesecake

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Strawberry Cheesecake

by ToTT

Not your ordinary strawberry cheesecake!

Instead of a baked cheesecake, this recipes calls for French toasts that are coated generously with luscious cream cheese and vanilla extract to act as layers of “cheesecake”. Finish it with strawberries and a generous dusting of icing sugar and VIOLA your own deconstructed strawberry cheesecake.

#QuickBites

Cuisine : American Course : Dessert Skill Level : Novice

Prep : 5 mins Cook : 10 mins Ready in : 15 mins  Serves : 2 servings


INGREDIENTS             

Egg Wash:

  • 4 Eggs
  • 1 Cup Milk
  • 1 tbsp Vanilla
  • 1 tbsp Cinnamon

Strawberry Cheesecake:

  • 113 g Cream Cheese, warmed up for spreading
  • 2 tsp. Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 ½ Cups Strawberries, divided and diced
  • ¾ Heavy Cream (optional)
  • 1 tbsp Cinnamon
  • 1 tbsp Granulated Sugar
  • Maple Syrup, for serving

DIRECTIONS:

  1. In medium bowl, mix cream cheese, vanilla, lemon juice and heavy cream (optional)
  2. Take 2 slices of bread and spread mixture on both sides.
  3. Press sliced strawberries on both slices & press together.
  4. Dunk in egg wash.
  5. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
  6. Stack and garnish with strawberries and confectioners’ sugar.
  7. Add maple syrup to preference
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Hot ‘n’ Spicy Pork Noodles

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Hot ‘n’ Spicy Pork Noodles

by ToTT

A quick and easy recipe that’ll tantalize your taste buds! Whet up your guests’ appetite with this Hot”N” Spicy Pork noodles that is perfect for your next gathering! Stir-fried with fresh ground pork and tossed in a mixture of soy sauce, balsamic vinegar and Sriracha sauce, be prepared for a sizzling and savoury dish perfect for any occasion!

#QuickBites

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in : 30 mins  Serves : 2 servings


INGREDIENTS             

  • 12 oz. lo mein or linguine noodles
  • 2 tsp. oil
  • 12 oz. ground pork
  • 3 tbsp. lower-sodium soy sauce
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Sriracha sauce
  • 2 bags (5 oz. each) baby spinach

Directions:

  1. Cook noodles as label directs in a pot
  2. In a skillet, heat 2 teaspoon oil on medium-high until hot. Add ground pork; cook 5 to 7 minutes or until browned, breaking up with back of wooden spoon.
  3. Whisk together soy sauce, balsamic vinegar and Sriracha sauce; add to skillet with pork, along with baby spinach. Cook 2 minutes or until pork is cooked through and spinach has wilted, stirring occasionally.
  4. Toss pork mixture with cooked noodles. Mix well and serve.
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Roasted Turkey With Truffle Mushroom Stuffing

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Roasted Turkey With Truffle Mushroom Stuffing

by Sawarto John Widjaja

A Christmas feast is never complete without a scrumptious roast turkey on the table! This recipe from Chef Sawarto will teach you how to cook a mouth-watering turkey, with a special stuffing of nutmeg infused cranberry sauce and truffle mushroom gravy.

Cuisine : Western Course : Main Skill Level : Novice

Prep : 30 mins Cook : 120 mins Ready in : 180 mins  Serves : 4 servings


INGREDIENTS             

  • 1 Whole turkey, fresh chilled or fully defrosted
  • salt, pepper, truffle oil and olive oil for rubbing
  • 300g stuffing ingredients (thyme, breadcrumbs, minced chicken, salt and pepper)
  • 1 lemon, sliced
  • 1tbsp butter
  • 300g mix mushrooms
  • 1tbsp truffle paste or truffle oil
  • salt and pepper to taste
  • cream as needed
  • reserved liquid from roasted turkey

    Nutmeg Cranberry Sauce
  • 100-150g dried cranberry
  • pinch of brown sugar
  • 1/2tsp nutmeg
  • 8tbsp water

Directions:

  1. Rub the turkey with truffle oil, olive oil salt and pepper.
  2. Stuff the turkey cavity with stuffing and leave to roast at 200DC for about 1.5hours to 2hours.
  3. You can also use a thermometer probe to check. It should read 80degrees Celsius.
  4. Rest the turkey for at least 20mins before carving.
  5. For the cranberry sauce, boil the mixture together about 10mins until cranberry is soft, season to taste and blitz in a blender.
  6. Pass through a sieve to get a smooth sauce.
  7. Meanwhile, sauté mushroom with butter, salt and pepper.
  8. Mix the mushroom, truffle, cream and reserved turkey juices.
  9. All to cook and simmer gently for about 10mins. Season to taste and serve with turkey and cranberry sauce.
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Christmas Cookies With Icing

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Christmas Cookie with Icing

by Susanne Despature

Make the perfect cookies this festive season, where you can decorate it however you like with delicious icing, pearls and ornaments.

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Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 30 mins Cook : 20 mins Ready in : 50 mins  Serves : 4 servings


INGREDIENTS             

Dough for cookies

  • 125 g unsalted butter
  • 50 g caster sugar
  • 1 lemon, zest finely grated
  • 40 g white almond powder
  • 1 small egg, 50 g
  • 250 g plain flour
  • 1 pinch of salt

Icing & decoration

  • 30 g egg white
  • 300 g icing sugar
  • 1 teaspoon lemon juice
  • edible sugar pearls

Directions:

Dough for cookies

  1. Using a hand or stand mixer, mix butter and caster sugar until creamy.
  2. Add lemon zest, salt, almonds and mix again, than add egg and mix well.
  3. Sift flour into the butter/egg cream, then mix just until dough comes together.
  4. Remove the dough from mixing bowl, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.
  5. Roll out dough on floured surface, 5 mm thick.
  6. Cut out different cookies and put on a baking tray, lined with baking paper – try to put cookies of same size on a tray, so the baking time will be the same.
  7. Bake in preheated oven at 175 degrees C. for 10 minutes or until golden brown.
  8. Let cool out, then decorate with icing & sugar pearls.

Icing & decoration

  1. Beat egg white and lemon juice with a hand or stand mixer until white and fluffy, not firm.
  2. Stop beating and add icing sugar – mix first on slow speed, then on high speed, until very glossy, thick and smooth. Add more icing sugar if too runny!
  3. Divide icing into bowls and colour with food colouring of your choice.
  4. Divide the colours in small piping bags and decorate the cookies.
  5. Add sugar pearls & small decorations.
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Christmas Oreo Truffles

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Christmas Oreo Truffle

by ToTT

A tasty and sweet Christmas treat perfect for any party! These delectable Oreo Truffles are made of Oreo cookies and Cream Cheese, dipped in sinful white chocolate and sprinkled with colourful candy cane for a beautiful finish.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 100 mins Cook : 20 mins Ready in : 120 mins  Serves : 4 servings


INGREDIENTS             

• 450g Oreo cookies
• 225g Cream Cheese
• 1 tsp Peppermint Extract
• 220g Melting White Chocolate

Directions:

  1. In aMini Processor, crush whole Oreos into fine crumbs and add to medium bowl.
  2. Add softened cream cheese and peppermint extract. Mix until well combined.
  3. Refrigerate mixture until firm (approximately 1 hour)
  4. Roll cookie mixture into balls (~1 inch)
  5. Dip balls in melted white chocolate and place on parchment paper
  6. Sprinkle with crushed candy canes
  7. Set in refrigerator until firm (approximately 1 hour)
  8. Serve!
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