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Sambal Ikan Bilis Chili

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23
Jul

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Sambal Ikan Bilis Chili

by Eric Low

Also known as anchovies in chili paste, this paste is crucial for a good nasi lemak. The ikan bilis is mixed with a sautéed shallots, garlic and lemon grass fusion then doused with ample chili paste and spoonfuls of belachan.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 10

INGREDIENTS:

  • 200ml Oil (plus extra if needed)
  • 200g Shallots (finely minced)
  • 4 cloves of Garlic
  • 2 stalks of Lemon Grass (trimmed, use only bottom half)
  • 50g Dried Anchovies or Ikan Bilis (rinsed)
  • 500ml Wet Chilli Paste
  • 2 tbsp Belachan Powder
  • 100g Sugar or Gula Melaka
  • 1 tsp Salt

DIRECTIONS:

  1. Finely ground shallots, garlic and lemon grass together into a paste.
  2. Heat oil and sauté the paste till fragrant, add dried anchovies and cook for another minute.
  3. Pour in wet chili paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.
  4. Add belachan powder, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.
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Nasi Goreng Istimewa

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23
Jul

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Nasi Goreng Istimewa

by Eric Low

Start the day with this special fried rice, best served with a lightly fried egg, cucumber slices and prawn crackers!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 12 mins Ready in : 22 mins Serves : 4

INGREDIENTS:

  • 125ml Oil
  • 5 Eggs
  • 1 tbsp Chopped Garlic
  • ½ Brown Skin Onion (chopped)
  • 100g Beijing Cabbage (diced)
  • 200g Fresh Prawn Meat (diced, blanched)
  • 3 tbsp Sambal Chilli
  • 1 tsp Belachan Powder
  • 800g Cooked Rice
  • 4 tbsp Ketchup
  • 1 tbsp Fish Sauce
  • 1 tsp Dark Soya Sauce (kicap manis)
  • 80g Frozen Green Peas (thawed)

Garnish

  • Crispy Fried Shallots
  • Spring Onions (diced)
  • Sliced Red Chillies

DIRECTIONS:

  1. Heat oil, scramble eggs till foamy. Add garlic, onion and cabbage, sauté till fragrant.
  2. Mix in sambal chili and belachan powder. Return cooked rice to wok and fry for a minute. Add ketchup, fish sauce and dark soya sauce, sauté for another 5 minutes over high heat.
  3. Mix in green peas and toss for another minute, divide rice into 4 portions and serve with recommended garnishes.
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Braised Chicken with Chestnuts and Mushrooms

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23
Jul

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Braised Chicken with Chestnuts and Mushrooms

by Eric Low

Braised Chicken with Chestnuts and Mushrooms is one memorable succulent dish. Try cooking this traditional recipe and be amazed at how easy it is to create an impressive mushroom dish!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 110 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

Gravy

  • 2 tbsp Oil
  • 2 slices of Old Ginger
  • 6-8 cloves of Garlic (unpeeled, smashed)
  • 1 piece of Cao Guo (Indian Cardamon)
  • 1 piece of Cinnamon Stick
  • 1 tsp Cloves
  • 1 piece of Danggui
  • 1 tsp Sichuan Peppercorns
  • 2 pieces of Star Anise
  • 150ml Japanese Soya Sauce
  • 1 tbsp Dark Soya Sauce
  • 1 tsp Salt
  • 550ml Water
  • 2 tbsp Sugar (or 60g Rock Sugar)
  • 2 pieces of Coriander Root

Stuffing

  • 200g Fresh Chestnuts (peeled)
  • 100g Carrots (cut into cubes)
  • 30g Dried Shitake Mushrooms (soaked)

Assembly

  • 1 Whole Chicken (~1.2-1.5kg), chopped into bite-sized pieces
  • 4 tbsp Oil
  • Cornstarch (for thickening)
  • Fresh Coriander Leaves (for garnish)
  • Dash Shaoxing Huatiao Wine

DIRECTIONS:

  1. Heat oil and sauté garlic and whole spices for gravy till fragrant. Combine rest of ingredients for gravy in a sauce pot.
  2. Bring to boil and simmer for 30 minutes. Strain sauce and discard spices.
  3. Half fill pressure cooker with water. Add chestnuts and pressure cook for 30 minutes.
  4. In a braising pan, heat oil and lightly brown the chicken pieces. Add the carrots, mushrooms and pour in the pre-simmered gravy. Bring to boil and simmer for 40 minutes.
  5. Thicken braising sauce slightly with cornstarch solution. Serve chicken garnished with coriander leaves and drizzle some Shaoxing Wine over.
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Steamed Fermented Beans Pork Ribs

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22
Jul

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Steamed Fermented Beans Pork Ribs

by Julie Yee

Chef Julie shares with us an incredibly flavourful Steamed Fermented Beans Pork Ribs that melts-in-your-mouth!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 300g Pork Ribs
  • 10g Potato Starch
  • 1 tbsp Minced Garlic
  • ½ tbsp Fermented Black Beans
  • 1 Pickled Plum, de-seeded/chopped
  • A dash of Sesame Oil
  • A dash of White Pepper
  • 1 Red Chilli, de-seeded/sliced

DIRECTIONS:

  1. Cut pork ribs into small pieces.
  2. Marinate pork ribs with potato starch for about 30 mins.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10mins over high fire.
  6. Garnish with chili slices and serve immediately.
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Chicken Satay

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22
Jul

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Chicken Satay

by Trish Yee

Instead of heading to the Satay Club for your satay fix, learn how to make your own rendition of this Singapore classic here!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 30 mins Serves : 10 sticks

INGREDIENTS:

  • Ingredients A 
    • 200g Chicken, boneless and skinless, sliced thinly
  • Ingredients B
    • 5 Shallots
    • 1 clove Garlic
    • 4 stalks Lemongrass
    • 1cm Galangal
    • 1 tsp Ground Cumine
    • ½ tsp Turmeric
    • 1 tsp Salt
    • 3 tbsp Palm Sugar
    • ½ tbsp Kecap Manis
    • 2 tbsp Groundnut Oil

DIRECTIONS:

  1. Place ingredients B in a blender and blend till smooth.
  2. Marinate the chicken in the paste for at least an hour or overnight.
  3. Thread the bamboo sticks with 2-3 pieces of mutton each.
  4. Turn the oven grill setting on high. Grill for about 5 minutes per side, till cooked and slightly charred, generously basting with some oil as and when.
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Mango Glutinuous Rice

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22
Jul

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Mango Glutinuous Rice

by Julie Yee

Try this classic Mango Glutinuous Rice that is the perfect way to end a meal with Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 1 no. Mango
  • 1 cup Steamed sticky rice
  • 2 tbsp Palm sugar/Fine sugar
  • Pinch of salt
  • ½ cup Coconut milk
  • ½ tbsp Deep friend mung bean (optional)
  • 4 nos. Pandan leaf

DIRECTIONS:

  1. Heat coconut milk with pandan leaf.
  2. Add sugar and salt, stir constantly.
  3. Remove from heat and pour over hot steamed glutinous rice.
  4. Let it sit for 20mins to allow the absorption.
  5. Serve warm with chilled mango.
  6. Pour a little of coconut cream and deep fried mung bean.
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Thai Papaya Salad

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22
Jul

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Thai Papaya Salad

by Trish Yee

No need to fly to Thailand, recreate this popular Thai favourite from the comfort of your own kitchen. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 3

INGREDIENTS:

  • 1 Green papaya
  • 5 Cherry tomatoes
  • 1 Carrot
  • 2 Long beans, trimmed and cut into 1 inch sections
  • 5 Bird’s eye chilli
  • 4 cloves Garlic
  • 1 tbsp Dried shrimp
  • 1 tbsp Roasted peanuts
  • 2 tbsp Lime
  • 2 tbsp Fish sauce
  • 1 ½ tbsp Palm sugar

DIRECTIONS:

  1. Julienne the papaya using a knife, zigzag peeler or a mandolin slicer. Set aside.
  2. Pound the chillies and garlic; add palm sugar and long bean. Pound lightly.
  3. Season with lime juice and fish sauce.
  4. Add in the cherry tomatoes, shredded papaya and carrots. Mix well before adding in peanut and dried shrimps. Toss lightly and mix well.
  5. Transfer to serving plate and garnish with coriander.
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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

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22
Jul

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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

by Julie Yee

The spicy and aromatic sauce coating these tender prawn and meat dumplings are the ultimate dim sum!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 20

INGREDIENTS:

  • 20 sheets of White Square Wonton Skin
  • 100 g Prawns (Filling)
  • 50 g Minced Meat (Filling)
  • 1/2 teasp Potato Starch (Filling)
  • A pinch of Salt (Filling)
  • 1/2 teasp Sugar (Filling)
  • A dash of White Pepper (Filling)
  • A dash of Sesame oil (Filling)
  • 40 g Cooking Oil (Spicy Sour Sauce)
  • 25 g Chilli Oil (Spicy Sour Sauce)
  • 30 g Minced Garlic (Spicy Sour Sauce)
  • 30 g Minced Shallot (Spicy Sour Sauce)
  • 80 g Sugar (Spicy Sour Sauce)
  • 1 teasp Salt (Spicy Sour Sauce)
  • 90 g White Vinegar (Spicy Sour Sauce)
  • 100 g Spicy Broad Bean Paste (Spicy Sour Sauce)
  • 100 ml Hoisin Sauce (Spicy Sour Sauce)

DIRECTIONS:

  1. Heat oil in a wok.
  2. Add chili oil, garlic and shallot. Fry till fragrant.
  3. Add in the rest of the ingredients bring it to boil.
  4. For the fillings, Mix all ingredients in a bowl.
  5. To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
  6. Boil water and cook wonton till float and looks pinkish., about 1-2 minutes. Drain off the water.
  7. Garnish with spring onion and serve immediately.
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Baked Tapioca Kueh

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22
Jul

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Baked Tapioca Kueh

by Julie Yee

Baked Tapioca Kueh

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 115 mins Serves : 3

INGREDIENTS:

  • Group 1 (Dissolve in a saucepan)
    • 240gm Thick Coconut Milk
    • 110gm Sugar
    • ¼ tsp. Salt
    • 4 pcs Pandan Leaf

    Group 2 

    • 35gm Butter
    • 1 teasp. Vanilla Extract

    Group 3

    • 400gm Grated Tapioca
    • Grated Coconut
    • 20gm Tapioca Flour
    • 7gm Wheat Starch
    • 1 Egg
    • 1 Egg Yolk
    • * 1 egg yolk + a pinch of salt for brushing
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DIRECTIONS:

  1. Dissolve Group 1 in a saucepan.
  2. Add in Group 2.
  3. Mix the Group 3 together & pour the above mixture into it. Cook till mixture is sticky.
  4. Pour into baking tin & steam for 20mins at high heat.
  5. Egg wash & bake at 190C for 40mins till brown.

    Tips:

  6. You can bake Pandan flavoured Tapioca Cake by adding 50gm freshly squeezed pandan juice into the coconut milk. Reduce the coconut milk by 50gm.

  7. It is strongly advisable to buy ready grated Tapioca at some traditional market where the stalls have coconut shredding machine.

  8. You can store the grated tapioca frozen for about 3months and use them anytime you want to bake it.

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Orange Infused Chicken Chop

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22
Jul

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Orange Infused Chicken Chop

This recipe for Orange Infused Chicken Chop is as easy as it gets. Perfect for weekday dinners!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 45 mins Ready in : 105 mins Serves : 2

INGREDIENTS:

  • 2 Boneless chicken thighs (Halved)
  • ½ cup Lee Kum Kee Chicken Marinade
  • 1 Lee Kum Kee Chicken Marinade
  • ¼ teaspoon Orange (zest the orange and put aside)
  • 2 tablespoon Pepper
  • Honey
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DIRECTIONS:

  1. Pre-heat oven grill to 180ºC.
  2. Place the chicken thighs in a bowl and add the chicken marinade, pepper, honey, orange zest, and squeeze the juice of the orange. Toss to combine well.
  3. Allow this to stand for at least one hour (Preferably overnight).
  4. Heat a non-stick pan on high heat, sear the chicken skin side down till the skin has colour. About 5 minutes. (Add a touch of oil before searing).
  5. Flip the thighs and continue searing for another 3 minutes.
  6. Place the chicken thighs into the grill for 25-35 minutes till the juices run clear. (the timing depends on the thickness of the chicken).
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