fbpx

Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

< Back to Recipe Listings

Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

By: Chef Julie Yee

Learn to make these delicious fried five spice pork rolls and snack on it throughout the day without having to worry about the calories!

Cuisine : Asian Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

  • As needed Dried Bean Curd Skin cut into 6 sheets of 18×18cm
  • 1 tbsp Egg White
  • As needed Bread Crumbs or Biscuit Crumbs
  • As needed Cooking Oil
  • 1 tbsp Corn Flour

NGOH HIANG

  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • ½ Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • ½ Carrot, shredded

SEASONINGS

  • 1 tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ tsp Ground White Pepper
  • ½ tsp Five-spice Powder
  • 1/8 tsp Salt
  • ½ tsp Sugar

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2.  Add seasoning and mix well.
  3. Spoon mixture onto a sheet of beancurd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
  4. Place in steamer and steam for 10mins.
  5. Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
  6. Heat oil in a pan over medium heat and deep fry ngoh hiang until brown.
  7. Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
  8. When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.
Posted in

Cereal Prawns

< Back to Recipe Listings

Cereal Prawns

By: Chef Malcolm Lee

Are your meals too boring without a crunch? Then here’s your perfect dish!

Cuisine : Asian Course : Main  Skill Level : Novice

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


INGREDIENTS             

  • 300g Prawns
  • 50g Milk powder
  • 200g Flour
  • 2 Eggs
  • 40g Unsalted butter
  • 4 sprig Curry leaves
  • 2 Chili padi
  • 80g Cereal
  • 1 tsp Sugar
  • To taste Salt

DIRECTIONS:

  1. Clean prawns, devein but leave the shells on. Season with salt.
  2. Mix flour with milk powder.
  3. Beat eggs.
  4. Dip prawns into eggs.
  5. Coat prawns with mixture of flour and milk powder.
  6. Deep fry prawns in hot oil till cooked and set aside.
  7. In a wok, melt the butter and add in curry leaves and chill paid, fry till fragrant.
  8. Add in cereal and stir fry over low heat till brown and crispy and add in sugar and salt.
  9. Add in the prawns and stir fry a little longer.
Posted in

Sous Vide Chicken Rendang

< Back to Recipe Listings

Sous Vide Chicken Rendang

By Chef Clarence Chong

Stir up a hot pot of Chicken Rendang for your family and friends this Hari Raya!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4 servings


INGREDIENTS             

  • 1kg Chicken Leg (boneless)
  • 200g Lemongrass
  • 100g Onion
  • 50g Dried Chili
  • 100g Blue Ginger (galangal)
  • 50g Garlic
  • 2g Cardamon Pod
  • 2 Cloves
  • 10g Star Anise
  • Palm Sugar
  • Lime Leaves
  • Coconut Milk
  • 150ml Cooking Oil

DIRECTIONS:

  1. Grind the lemongrass, onion, dried chilli, blue ginger (galangal), and garlic together.
  2. Cut the chicken into pieces and then season with salt. Set aside.
  3. Fry the grinded paste in oil till fragrant.
  4. Add in the chicken, followed by the cardamom, cloves, star anise. Stir and mix well for 3 minutes.
  5. Dish up the chicken, cool down and set aside.
  6. Put the cooled chicken into the vacuum bag. Add in the coconut milk and melted palm sugar.
  7. Set the vacuum machine at 65 ºC and place in the vacuum pack for 1 hour.
Posted in

Sambal Petai Prawns

< Back to Recipe Listings

Sambal Petai Prawns

By Chef Malcolm Lee

Did you know that Petai has 4 times more protein, 5 times more vitamin A and iron than an apple? And if you are a lover of spice, you will definitely love our Sambal Petai with Prawns.

Cuisine : Asian Course : Main  Skill Level : Novice

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


INGREDIENTS       

SAMBAL BELACHAN    

  • 6 Red chili
  • 6 Chili padi
  • 20g Belachan, toasted
  • 1 Shallots
  • 1 clove Garlic

 

  • 250g Prawns, large, shelled, head and tail intact
  • 50g Tamarind pulp
  • 125ml Water
  • 100g Petai beans
  • 1tbsp Sugar
  • 1 tsp Salt
  • 1 Red chili, sliced
  • 2 cloves Garlic, sliced and fried
  • 2 Shallots, sliced and fried

DIRECTIONS:

  1. Prepare the tamarind water by mixing the tamarind pulp with water and strain.
  2. Blend the sambal belachan ingredients to a smooth consistency.
  3. Heat the oil in a hot pan and fry the prawns until half cooked. Add the sambal belachan and petai beans; and stir fry for 1 minute. Add the tamarind water, salt, and sugar; cook until the prawns are cooked through.
  4. Garnish with sliced red chili, fried garlic, and shallots.
Posted in

Fried Oyster Omelette

< Back to Recipe Listings

Fried Oyster Omelette

By Chef Julie Yee

A hawker food commonly found in Singapore. It is usually sold together with those stalls that sell fried carrot cake. No more going to hawker centres. You can now savour the lip smacking fried oyster omelette at the convenience of your home!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2 servings


INGREDIENTS             

  • 70g Oyster
  • 4 Eggs
  • 1 stalk Spring Onions
  • 1 stalk Parsley
  • ½ tsp Fish Sauce
  • A little Pepper

Batter Mixture

  • 50g Sweet Potato Flour
  • 1 tbsp Rice Flour
  • 200g Water
  • ¼ tsp Chicken Seasoning
  • ¼ tsp Sugar

DIRECTIONS:

  1. Heat frying pan and add in 2 tbsp lard.
  2. Add in ½ portions of the batter and fry.
  3. Add in more oil, pour in ½ portion eggs and spread out.
  4. Fry till golden brown. Add in fresh oyster (coat with a little batter 1st), fish sauce and pepper.
  5. Sprinkle parsley and spring onions. Serve hot with Chilli Sauce and lime.

Dip         

  • 100g Chilli Paste
  • 40g White Vinegar
  • 1 tbsp Sugar
  • 30ml Water
  1. Mix all ingredients in a small pot and boil for 5mins.

 

Posted in