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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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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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Mushroom Risotto

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Mushroom Risotto

by Chef Autumn Brown of Bruno Hotplate

Risotto is a Northern Italian dish of  rice cooked in stock from vegetables or meat. This creamy and rich dish can be made using the Bruno Hotplate. Learn how to cook this humble dish right now!

Cuisine: European Course: Main Skill Level : Novice

Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1 – 2  Servings


INGREDIENTS

  • Basic Risotto
    • 1 pc Yellow Onion, brunoised
    • 250g Arborio Rice
    • 400 – 500 ml Chicken Stock / Vegetable stock (if vegetarian)
    • 80 ml White Wine
    • 3 sprigs Fresh Thyme, chopped
    • 120g Un-salted Butter, cubed
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Toppings
    • Dried Porcini, rehydrated in hot water and finely chopped
    • 75g Shimeiji Mushrooms
    • 5 pcs Fresh White Button Mushrooms

                            

DIRECTIONS

  1. Bring chicken stock to a simmer and keep warm.
  2. Preheat Bruno Hotplate on medium heat, add 1 tbsp olive oil.
  3. Add onions and rehydrated porcini, stir-fry for a few minutes, do not brown.
  4. Lower heat if needed.
  5. Add fresh thyme and rice. Mix well.
  6. Turn the up to med-high, add fresh mushrooms and white wine.
  7. Let it sizzle for a bit.
  8. Lower heat to low-med, add a ladleful of stock and mix frequently until the stock is absorbed.
  9. Add another ladleful of stock and repeat until rice is cooked (around 15-20 minutes).
  10. Taste and season with adequate amount of salt and pepper.
  11. When rice is cooked and is still a little runny, turn off the heat. Quickly toss and stir in grated cheese and butter, to stop the cooking process.
  12. Plate up and serve immediately. Grate more cheese on top if you like.

FOOD NOTES

  • If you have leftover risotto, store them in the fridge.
  • You can mould them into balls and grill them on Bruno Takoyaki Hotplate the next day for a quick snack.

 

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Homemade Chicken Nuggets With Lemon Mayonnaise Dip

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Homemade Chicken Nuggets with Lemon Mayonnaise Dip

by Chef Susanne Despature

What are your favourite chicken recipes? Chicken Nuggets always takes the cake in that case. Everyone loves store bought Chicken Nuggets, but wait till you try your very own Homemade Chicken Nuggets with Lemon Mayonnaise Dip. Say bye to store-bought Chicken Nuggets!

Cuisine : Western Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

  • Nuggets
    • 400g Chicken Breast
    • 1 Egg White, slightly beaten
    • 100g Panko (Japanese bread crumbs)
    • 1 tsp Mild Curry Powder
    • 1 tsp Salt
    • 1 tsp Pepper
    • 1 tsp Grape Seed Oil
  • Lemon Mayonnaise Dip
    • 1 Egg Yolk
    • 1 tsp Dijon Mustard
    • 1/2 Lemon, juice
    • 3/4 cup Sunflower Oil
    • 1 Organic Lemon, zest
    • 1 tsp Dijon Mustard with seeds
    • 1 tbsp Sour Cream
    • 1 tbsp Tabasco
    • 1 tbsp Salt
    • 1 tbsp Pepper

DIRECTIONS

Nuggets

  1. Cut the chicken breast in 4-6 chunks.
  2. In a small bowl, combine egg white with curry powder, salt and pepper.
  3. Add the panko (breadcrumbs) in another bowl.
  4. Dip the chicken chunks in the beaten egg white, then press into the breadcrumbs.
  5. Place the nuggets on a plate.
  6. In a large skillet, heat the oil, and then cook the nuggets in batches until they are golden brown and crisp. Place them on a plate covered with kitchen towels and place in the oven at 80°C.

Lemon Mayonnaise Dip

  1. Prepare the mayonnaise: Whisk together yolk, mustard, lemon juice and ¾ tbsp salt until combined well.
  2. Add about ¼ cup oil, drop by drop, whisking constantly until mixture begins to thicken.
  3. Add remaining ½ cup of oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil.
  4. Add the lemon zest, Dijon mustard with seeds and sour cream – mix well. Season to taste with salt/pepper/tabasco. Chill, surface covered with plastic wrap, until ready to use.
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Breakfast Sliders

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Breakfast Sliders

by Chef Autumn Brown of Bruno Hotplate

Breakfast sliders just the perfect food to have! This recipe was made using the Bruno Takoyaki Hotplate that makes the job of cooking, easy for you! of Have a quick bite of this dish and head out to start your day!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 6 servings


INGREDIENTS             

  • Turkey Patty Mixture
    • 300g Minced Turkey Breast
    • 25g Breadcrumbs
    • 45g Milk
    • 1 clove Garlic, grated
    • 1-2 sprigs Fresh Thyme
    • 1/8 tsp Smoked Paprika
    • 1 tsp Oil
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Savoury Fluffy Pancake
    • 180g Self-raising Flour
    • 5g Salt
    • 10g Sugar
    • 1/8 tsp Ground Black Pepper
    • 150g Buttermilk or substitute with 100g Milk
    • 1 tbsp Lemon
    • 100g Milk
    • 1 pc Large Egg
    • 30g Olive Oil
    • 20g Fresh Chives, chiffonade
  • Maple Mustard Sauce
    • 1 tbsp Dijon Mustard
    • 2 tsp Maple Syrup
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Others
    • Quail Eggs
    • Cherry Tomatoes slices
    • Baby Spinach / Arugula / Lettuce
    • Grated Gruyere Cheese / Others
    • Toothpicks

DIRECTIONS

Turkey Patty Mixture 

  1. To make turkey patty, mix all ingredients and stir vigorously until sticky. Set aside.
  2. Lightly grease and preheat Bruno Takoyaki Hotplate on low.
  3. Place 1 tsp of turkey mixture each in 6 slots, and flatten.
  4. Place a pinch of grated cheese on the turkey patty and eggs onto a plate.
  5. Once cheese has melted, remove turkey patty and egg onto a plate.

Savoury Fluffy Pancake

  1. Mix self-raising flour, salt, sugar and pepper in a large mixing bowl with a whisk.
  2. In a separate bowl, whisk together buttermilk, milk, egg, olive oil.
  3. Create a well in the flour mixture, gradually pour in the milk mixture, whisk outwards to moisten the flour until it be takes on a thick gloopy consistency.
  4. Transfer into a squeeze bottle, and set aside to rest. (Optional)
  5. Fill the next 12 slots with pancake batter until almost full.
  6. Turn the heat up to low-med.
  7. Flip the pancake slots when bubbles start forming on the surface to make balls.
  8. Remove the pancake balls when they are done, and cut in half to make buns for sliders.

Maple Syrup Mustard

  1. To prepare maple-mustard sauce, mix all ingredients together. Set aside.

Assemble

  1. Crack quail’s eggs into the remaining 6 slots and let it cook.
  2. To assemble mini sliders, stack in in this order – pancake, maple-mustard, turkey patty / quail egg (cheese side up), tomato slice, baby spinach, maple-mustard, pancake.
  3. And poke in toothpick to hold.
  4. Repeat to make the rest.
  5. Serve as a snack or perfect finger food.
  6. Enjoy!

FOOD NOTES

  • Turkey patty mixture can be made in advance and stored in the fridge (up to 48 hours).
  • Turkey patty recipe can also be used to make meatballs, simply place 1 tbsp of mince into each slot of Bruno Takoyaki Hotplate.
  • Flip constantly until meatballs are brown and cooked through.
  • Pancake recipe can be adapted to make them sweet, simply increase sugar to 15g, reduce salt to a pinch, and omit ground black pepper and chives.
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