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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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Butter Murukku

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Butter Murukku

by ToTT

Celebrate this coming Deepavali with some delicious Butter Murukku! This savoury and crunchy snack is always a favourite at any parties or gatherings. #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

  • 1 packet Murukku Flour Mixture
  • 1 tbsp Butter (more if needed)
  • Oil, for deep frying
  • ½ tsp Sesame Seeds
  • ¼ Carom Seeds, as needed
  • Cold Water, as needed

DIRECTIONS:

  1. Add rice flour, carom seeds, sesame seeds, butter and a few tsp of cold water to a mixing bowl and mix well.
  2. Use the star nozzle in the murukku press. Fill the press with the dough and press it on to a plate as spirals.
  3. Slightly press the open end towards the inner layer.
  4. Repeat it for the rest of the dough.
  5. If the dough is not coming out smoothly, adjust the quantity of water.
  6. Using the murukku press, press out the dough and place it in a spiral manner on a plastic bag or in a flat spatula.
  7. Heat oil in a pan and gently transfer the murukku to the hot oil.
  8. Fry till golden on both sides.
  9. Place it on a plate covered with paper towel or on a sieve to let the excess oil come out.
  10. Fry in batches.
  11. Enjoy the murukku!

NOTES:

  • Add Carom Seeds according to your taste. (smell is too strong)
  • Reserve some murukku mixture in case the dough gets sticky, you can add the powder to make it smooth.
  • Make sure to mix the butter into the flour mixture then add the water.
  • Add the water simultaneously while mixing the mixture till you get dough like texture which is soft and not sticky. (bit by bit)
  • Always test out a small sample on the fire (medium heat), then start frying the remaining batches.
  • Do not let the dough set for too long. Quickly start doing the batches.
  • Store in air tight container.
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Ham And Cheese Quiche

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Ham and Cheese Quiche

by Chef Mimi Wahadi

Rich and cheesy Quiche with delicious ham, perfect for breakfast, lunch or even dinner!

Cuisine : Western Course : Main Skill Level : Novice

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


INGREDIENTS             

  • Ready Made Puff Pastry (2 Sheets)
  • 30g Butter
  • 50ml Olive Oil
  • 2 Cloves of Crushed Garlic
  • 1 Sliced White Onion
  • 100g Grated Mozzarella Cheddar Cheese
  • 2 Eggs
  • 100ml Whipping Cream
  • 100ml Milk
  • Salt & Pepper (To Taste)

Directions:

  1. Preheat oven to 200°C conventional.
  2. Line pie dish with pastry, sealing joins and trimming to fit.
  3. Prick base and side with fork.
  4. Bake for 10 minutes until lightly brown.
  5. Reduce oven temperature to 180°C conventional
  6. Melt butter with oil in a fry pan.
  7. Sauté white onions and garlic.
  8. Season well with salt and pepper. Add ham slices.
  9. Distribute mixture evenly onto the base of pastry case then top with grated cheese.
  10. In a bowl, whisk eggs milk and cream.
  11. Pour into pastry case over ham mix. Return to oven and bake for 25-30 minutes until just set but still a little wobbly.
  12. Serve warm.
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Birthday Cake Whoopie Pies!

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Birthday Cake Whoopie Pies!

by ToTT

Celebrate ToTT Store’s 8th Anniversary with these Birthday Cake Whoopie Pies, perfect for any parties! These yummy pies are filled with decadent cream cheese squashed between two delicious cookies and rolled in colourful rainbow sprinkles, creating an extremely appetising party pleaser! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

For Cookies:

  • 1 Box Rainbow Cake Mix
  • 1 tbsp Milk
  • ¼ cup Vegetable Oil
  • 2 Eggs

For Filling:

  • ¼ butter, softened
  • 115g Cream Cheese, softened
  • 1¼ cups Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

For Decoration:

  • Rainbow Sprinkles

Directions:

  1. Preheat oven to 175°C.
  2. In a large bowl, mix all the cookie ingredients using a wooden spoon till thoroughly combined. (Dough will be wet!) Oil your hands with vegetable oil to prevent mixture from sticking to your hands.
  3. Form the cookie dough into 1 tablespoon balls. Place them at least 1 inch apart from each other on your non-stick baking tray.
  4. Bake for ~10 minutes or until cookies turn slightly golden brown. Cool completely, at least 20 mins.
  5. In a medium glass bowl, whisk all the filling ingredients until smooth. Cover and refrigerate until you’re ready to assemble the whoopie pies.
  6. Using an angled icing spatula, spread desired amount of filling on the flat side of 1 cookie. Top with another cookie and gently press them together to form a whoopie pie. Roll the sides of your whoopie pies in rainbow sprinkles. Repeat until all cookies are used.
  7. Serve and enjoy!
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Cheddar Chive Biscuits

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Cheddar Chive Biscuits

by ToTT

These yummy biscuits are made from a delicious blend of cheese, chives and buttermilk. Perfect for any occassion! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

  • 3 cups All-purpose Flour
  • 2 tbsp Baking Powder
  • ½ tsp Salt
  • 115g White Cheddar
  • ¼ cup Chives, chopped
  • ¾ cup Salted Butter, cold and cubed
  • 1¼ cups Buttermilk

Directions:

  1. Preheat oven to 200°C.
  2. Combine flour, baking powder, salt, cheese, chopped chives, butter and buttermilk in food processor. Pulse till evenly mixed.  Add more buttermilk bit by bit if dough is overly dry.
  3. Drop dough onto baking sheet in ¼ cup portions.
  4. Bake for 12-15 minutes, or until golden brown.
  5. Brush with melted butter
  6. 6. Serve warm!
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Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs

by ToTT

Delicious juicy meatballs made from minced chicken, coated with a layer of egg and dressed in ranch, panko bread crumbs, garlic & salt! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 10 mins Ready in : 40 mins  Serves : 4 servings


INGREDIENTS             

  • 700g Minced Chicken or Meat of your choice
  • 1 stalk Celery, roughly chopped
  • ½ Yellow Onion, roughly chopped
  • 2 tbsp of Parsley Flakes/Fresh Parsley
  • 1 Egg
  • 3 tbsp Ranch Dressing
  • ¾ Cup Panko Bread Crumbs
  • 3 tsp Garlic Powder
  • Salt to taste
  • ½ cup Buffalo Hot Sauce
  • ½ cup Water
  • Olive Oil
  • Crumbled Blue Cheese for topping
  • Drizzle of Ranch for topping
  • Chopped Scallions for topping

Directions:

  1. In a Mini Processor, add the celery, onion and parsley and process till finely chopped.
  2. Add the mixture into a large bowl with the minced chicken, egg, ranch dressing, panko bread crumbs, granulated garlic and salt. Mix till combined evenly.
  3. Lightly oil a large plate. Form meatballs (~1.5 tbsp) using your hands (oil your hands to prevent meatball mixture from sticking to your hands) and place them on the oiled plate. Cover and place meatballs in fridge for 20 mins.
  4. Add olive oil to a skillet and bring to medium heat. Sear meatballs until they turn brown. Add in buffalo sauce and water and cook for roughly 8 minutes or until fully cooked.
  5. Plate meatballs and scatter toppings.
  6. Serve!
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Penang Dried Chicken Curry

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Penang Dried Chicken Curry

by Chef Philip Chia

This is a simple and authentic chicken curry dish that is best served with steamed rice!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 20 mins Cook : 55 mins Ready in :  1 hr 15 mins  Serves : 4 servings

INGREDIENTS

  • 1kg Bone-In Chicken Thigh
  • 2 tbsp Curry Powder
  • 1 tsp Salt

Wet Sempah (Spices)

  • 200g Shallots
  • 10 Cloves Garlic
  • 2 tbsp Dried Chili Paste
  • 10 slices Galangal (30g)
  • 1 stalk Lemongrass, bottom part, sliced (use scissors)
  • Half Kaffir Lime Peet
  • 2 sprigs Coriander Roots (washed)
  • 15g Belachan

Dry Rempah (Spices)

  • 3 tsp White Peppercorn
  • 1 tsp Roasted Coriander Powder
  • 1 tsp Cumin Powder

Garnish

  • Few Kaffir Lime Leaves (julienned)
  • Fried Shallots
  • Fresh Cilantro

DIRECTIONS:

Directions 1:

  1. Blend the wet and dry spices separately then combine them.
  2. Stir-fry on a wok with Grapeseed Oil till fragrant.
  3. Set aside.

Directions 2:

  1. Marinade the cut-up chicken pieces with the curry paste mix and salt.
  2. Transfer the mixture into the Mayer Pressure Cooker.
  3. Add the marinated chicken, roughly-torn kaffir lime leaves and coconut powder into the pot; stir to combine everything.
  4. Close the lid; use the Menu button to select the option “Chicken”, then the Mode button to select “Fast”, and finally the Pressure button to select “7”.
  5. When the cooking cycle finishes, quick-release the steam from the pressure cooker. Transfer the food to a serving plate, then garnish with the fried shallots, julienned kaffir lime leaves and cilantro.

SHIOK SHIOK with Roti Peranchis (French loaves) or simply with steamed rice.

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Beef Rendang

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Beef Rendang

by Chef Philip Chia

This dish is spicy, rich and creamy which includes beef, spices and coconut milk. It is arguably one of the most popular dish in Asia!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 15 mins Cook : 60 mins Ready in :  1 hr 15 mins  Serves : 4 servings

INGREDIENTS             

  • 300g Shallots, grounded
  • 2-3 cloves Garlic, grounded
  • 5 Fresh Red Chilli, grounded
  • 8 slices Galangal, grounded
  • 2 slices Ginger, grounded
  • 6 slices Turmeric, grounded
  • 2 stalks Lemongrass (1 to crush only)
  • 8 pcs Candle Nuts (BuahKeras)
  • 2 tsp Lee Kum Kee Fine Shrimp Sauce (Belachan)
  • 250ml Coconut Milk (Kara Brand is ok)
  • 6 pcs Kaffir Lime Leaves
  • 750ml Water
  • 1-2 tbsp BabaLicious Homemade Curry Powder
  • To taste- Salt and Palm Sugar
  • 1kg Beef (cut in large cubes)
  • Half packet Kerisik

DIRECTIONS:

  1. On a heated green-pan wok with cooking oil, stir-fry the grounded ingredients and kaffir lime leaves till fragrant.
  2. Add the beef cubes while stirring to seal the meat with the slices. Then add the water/chicken stock and simmer till meat tenders.
  3. Add coconut milk, use lower fire and adjust flavour with sea salt and sugar to taste. Turn off the flame.
  4. Garnish it with fine Turmeric leaves.

SHIOK SHIOK with Roti Prata or simply with steamed rice.

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Singapore Satay

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Singapore Satay

by Chef Lisa Leong

Satay is one of the most popular Asian appetizers and is loved by many people. Try out this recipe and make your own homemade satay!

Cuisine : Asian Course : Appetizer Skill Level : Novice

Prep : 15 mins Cook : 15 mins Ready in :  2 hr 30 mins  Serves : 4 servings


INGREDIENTS             

  • 1kg Boneless,Skinless Chicken Breasts or Thighs, cut into 3/4 inch strips
  • 1 Bombay Onion, minced
  • 1 Stalk Lemongrass, thinly sliced
  • 1/2 cup Lawry’s Teriyaki Marinade with pineapple Juice
  • 3 tbsp Palm Sugar to taste
  • 3 tbsp Peanut Butter
  • 1 tbsp Coriander Powder
  • 1 tbsp McCormick Cumin Ground
  • 1 tbsp McCormick Turmeric Ground
  • 1 tbsp McCormick Smoked Paprika
  • 4 tbsp Cooking Oil

DIRECTIONS:

  1. Slice chicken into long thin slices ,approximately 1/4″ thick and 2″ in length.
  2. Pat dry with paper towels.
  3. Marinate chicken slices with Lawry’s Teriyaki marinade, sliced lemongrass, minced onion, palm sugar, peanut butter, coriander powder, McCormick Turmeric Ground, McCormick Smoked Paprika, cooking oil and mix well to cover meat. Allow to marinate for at least 2 hours or overnight.
  4. Before grilling, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick.
  5. Place completed satay sticks on a non-stick pan and grill chicken until browned on both sides and cook through, about 3-4 minutes per side.
  6. Serve chicken satay with cucumber salad, onions and ketupat rice cubes.
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Turmeric Nasi Lemak

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Turmeric Nasi Lemak

by Chef Lisa Leong

This is a Malaysian staple favourite and is undoubtedly a must-eat and must-savour dish!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 30 mins Cook : 30 mins Ready in :  1 hour  Serves : 6-8 servings


INGREDIENTS             

  • 4 cups Thai Jasmine Rice
  • 1 tbsp Cooking Oil
  • 4 pcs Pandan Leaves (knotted)
  • 4 1/4 Rice cups Hot Water

RICE SEASONINGS

  • 1 tsp McCormick Turmeric Ground
  • 4 tbsp Pandan Coconut Oil
  • 1 tsp Salt
  • 1 1/2 tsp Sugar

GARNISHING

  • As needed Fried Ikan Bilis
  • As needed Cucumber Slices
  • As needed McCormick Sambal Chilli

DIRECTIONS:

  1. Wash and soak rice with sufficient water to cover and leave to soak for 10 minutes. Drain and mix in rice seasonings.
  2. Pre-heat rice cooker. Put knotted pandan leaves and 1 tablespoons of vegetable oil into the inner pot; cook for approximately 2 to 3 minutes until fragrant.
  3. Add in seasoned rice stir mix thoroughly. Add in hot water, to cover rice. Close the lid of the rice cooker.
  4. Turn on the rice cooker and wait for it to cook automatically.
  5. When cooking process finished, open the lid and stir the rice to loosen. Serve Turmeric nasi on a serving platter, with fried ikan bilis, deep fried peanuts, fried eggs, cucumber slices and McCormick sambal chilli.
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