Crispy Seaweed Popiah

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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.

RECOMMENDED  PRODUCTS

Cranberry Ham Brie Canapes

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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!

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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

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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

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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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Matcha Mochi Cookies

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Matcha Mochi Cookies

by ToTT

Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.

#QuickBites

Cuisine: American, Japanese Course: Dessert

Skill Level: Novice Yield: 24 Cookies

Prep: 15 mins Cook: 12 mins Chilling: 30 mins Total: 57 mins

INGREDIENTS

Mochi

  • 2/3 cup Glutinous Rice Flour
  • 2 tbsp Granulated Sugar
  • 2/3 cup Milk
  • 1 tbsp Unsalted Butter

Matcha Chocolate Chip Cookies

  • 1/2 cup Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Large egg, room temperature
  • 1 1/2 cup  All Purpose Flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tbsp Matcha Powder
  • 1/2 cup Chocolate Chips

DIRECTIONS

Mochi:

  1. In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
  2. Cover the bowl with plastic wrap and microwave on high for about 2 minutes. Stir in butter into the mochi mix and fold in with a spatula.
  3. Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Place in fridge for 30 mins to chill.

Matcha Chocolate Chip Cookies:

  1. In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using an electric mixer with paddle attachment, cream butter and sugar together until smooth. Add egg to the butter mixture until combined.
  2. In a separate bowl, sift flour, baking soda, salt, and Matcha powder and mix together.
  3. Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.
  4. Chill the dough in the refrigerator for about 15-30 minutes.

Assembly:

  1. Preheat the oven to 180C. Line baking sheets with parchment paper or grease with cooking spray.
  2. Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Fill each cavity with a piece of cooled mochi. Seal the doughball. Add more chocolate chips on top if desired. Repeat until all dough is used.
  3. Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 minutes on the baking sheet before transferring to the cooling rack.

Lemon Pudding Cake

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Lemon Pudding Cake

by ToTT

This delicious Lemon Pudding Cake makes the perfect dessert for Mother’s Day. Spoon into these lovely cakes and discover a layer of luscious lemon pudding beneath the cake!

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 4 Servings

Prep: 25 mins Cook: 45 mins Total: 1hr10 mins

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 85g sugar
  • 2 eggs, separated
  • 2/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 32g all-purpose flour
  • 1/4 teaspoon salt

Garnish

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons confectioners’ sugar

DIRECTIONS

  1. Pre-Preheat oven to 162°C /325  °F
  2. Butter and lightly sugar 4 ramekins (about 1-cup size).
  3. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
  4. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  5. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate.
  6. Serve with fresh berries and dust with powdered sugar.

Bacon Potato Nests

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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

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Coconut Panna Cotta

by ToTT

A tropical take on the Italian dessert classic.

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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

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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

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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.

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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.