• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Thai Style Green Curry

Posted on by editor
22
Jul

< Back to Recipe Listings

Thai Style Green Curry

by Trish Yee

Savour the taste of Thailand with piping hot green curry ladled over steaming white rice. 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

 

  • Green Curry Paste
    • 1 tsp Roasted coriander seeds
    • 1 tsp Roasted cumin
    • 15 Large green chilies
    • 3-4 Chilli leaves
    • 1 tsp Salt
    • 1 cm Chopped galangal
    • 3 stalks Lemon grass
    • 2 pcs Kaffir lime skin finely chopped
    • 2 stems Chopped coriander root
    • 9 cloves Thai garlic
    • 5 Shallots chopped
    • 1 tsp Shrimp paste
  • Green Curry Paste
    • 200g Chicken thigh, cut into chunks
    • 2 ½ cup Coconut milk
    • ½ cup Water
    • 2 Small egg plants
    • 2 Red chilli, cut diagonally
    • 3 pcs Kaffir lime lime
    • ¼ cup Sweet basil leaf
    • 2 tbsp Fish sauce
    • 2 tbsp Palm sugar
    • 2 Potatoes, cut into cubes

 

OLYMPUS DIGITAL CAMERA

DIRECTIONS:

          For The Green Curry Paste

  1. Prepare the green curry paste by pounding the peppercorns, coriander seeds and cumin. Then add in the chilli and salt, blend well.

  2. Add in the remaining ingredients except shrimp paste.

  3. Put shrimp paste in small increments and continue to pound till smooth and fine. Set aside for use.

    For The Green Curry Chicken

  4. In a heated saucepan, heat 1 tbsp oil and add in the green curry paste and sauté over low heat.

  5. Reduce heat and gradually add 1 cup of coconut milk and stir till green oil surfaces.

  6. Add the chicken, potatoes and lime leaves in, continues cooking for 3mins till meat is cooked thoroughly.

  7. Add in remaining coconut milk and season with sugar and fish sauce. Add in egg plants and when eggplant is cooked, sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.

Posted in

Stir Fried Japanese Udon

Posted on by editor
22
Jul

< Back to Recipe Listings

Stir Fried Japanese Udon

by Eric Low

If you love simple, easy and healthy Asian recipes, you should try this Stir Fried Japanese Udon by Chef Eric.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 60 ml Oil
  • 2 medium Eggs
  • 2 cloves Garlic, chopped
  • 30 g Fresh Shiitake Mushrooms, sliced
  • 30 g Onions, sliced
  • 30 g Carrot, shredded
  • 80 g Cabbage, sliced
  • 30 g Green Pepper, sliced
  • 50 g Japanese Fish Cakes, sliced
  • 100 ml Tonkatsu Sauce
  • 25 ml Kikkoman Soya Sauce
  • 2 pkts Udon Noodles
  • 10 g Spring Onions, sliced
  • Katsuo Bushi Flakes

DIRECTIONS:

  1. In a frying pan, heat the oil and scramble the eggs till foamy. Add the chopped garlic followed by the sliced vegetables and mushrooms.
  2. Cook for another 3minutes and add in the 3 sauces and water.
  3. Stir in the noodles and cook for 5 minutes until the water have almost evaporated but still moist.
  4. Sprinkle with katsuo bushi flakes and spring onions just before serving.
Posted in

Sambal Chili Crayfish with Crispy Kang Kong

Posted on by editor
22
Jul

< Back to Recipe Listings

Sambal Chili Crayfish with Crispy Kang Kong

by Eric Low

In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! Singaporeans love their chilies and Sambal Chili is a spicy condiment used in many local food such as char kway teow, Hokkien Mee, Kang Kong or stingray.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Chili
    • 200g Shallots, minced
    • 20g Garlic
    • 30g Lemongrass
    • 20g Candlenuts
    • 20g Belachan
    • 250ml Oil
    • 1 tbsp Cincalok
    • 50g Palm Sugar
    • 100g Chili Paste

    Garnish

    • 100g Kang Kong, trimmed
    • Flour for dusting
    • Tempura Batter
    • Salt to taste

    Assembly

    • 8pcs Medium Crayfish, shelled and clean
    • 2 tbsp Oil
    • 2 tbsp Chopped Dried Shrimps
    • 100g Red Onions
    • 80g Sambal Chili from above
    • 2 tbsp Ketchup
    • 100ml Water
    • ½ no Tomato, seeded and diced
    • 1 stalk Spring Onion, diced

DIRECTIONS:

  1. In a food processor, blend shallots, garlic, lemongrass, candlenuts and belachan. Heat oil in sauce pan, sauté the paste mixture and chili paste till fragrant. Add cincalok and palm sugar. Thin out with a little water if necessary and cook for 15 mins. Set aside.
  2. Dust kang kong vegetable with flour. Dip in tempura batter and deep fry in hot oil till crispy. Drain and set aside.
  3. Heat oil in wok. Sauté dried shrimps till fragrant, add the red onions and cook briefly. Add the cray fish pieces and stir in the sambal chili, ketchup and water. Bring to boil, cook for another two minutes.
  4. Transfer crayfish to serving dish, garnish with extra sauce, diced tomatoes, spring onions and crispy kang kong.
Posted in

Rilakkuma Inari

Posted on by editor
22
Jul

< Back to Recipe Listings

Rilakkuma Inari

by Trish Yee

Are you a fan of Rilakkuma, the cute Japanese teddy bear? Impress your guests with this tasty Rilakkuma Inari recipe – it’s bound to be a hit with both kids and adults!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Freshly Cooked Rice
  • Inari Skins
  • Seaweed
  • Cheese Singles
  • Ham for Korilakkuma
  • Useful Tools: Hole Puncher, Tweezers, Scissors
  • *Prepare seaweed for the eyes, noses and mouth

DIRECTIONS:

  1. Put rice inside the inari skin. Fold the top layer of inari age in. Leave the back side as it is. Shape a barrel-shaped rice ball using plastic wrap and fill it into the inari age.
  2. Put seaweed on the mouth and add eyes.
  3. Cut out the cheese slice with an oval-shaped cutter. Paste it to its mouth part. Cut the ears out using the same cutter. Assemble it on the top edge corner where the ears are.
Posted in

Futomaki Roll

Posted on by editor
22
Jul

< Back to Recipe Listings

Futomaki Roll

by Trish Yee

These large sushi rolls use a full sheet of nori (seaweed) to enclose generous portions of your favourite fillings. Make these today for a fun and tasty lunch-to-go!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Sushi Rice
  • Crab Sitck
  • Cucumber
  • Tamagoyaki
  • Pickled Radish (Daikon)

DIRECTIONS:

  1. Prepare a small bowl of water with a few drops of vinegar. Dip your fingers in this to stop the rice from sticking to them.
  2. Place a sushi rolling mat on your work surface and put ½ piece of toasted nori on top. Take a handful of rice and position the rice at the centre, spread the rice out onto the nori very thinly and evenly out and leaving a 1cm gap at the side furthest from you.
  3. Cut the ingredients into long thin strips, and position them on the rice about 2 inches away from the side closest to you.
  4. Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
  5. Using a very sharp knife, cut the maki into pieces about half inch thick. Wipe the knife between each cut; otherwise it will stick to the nori.
Posted in

Healthy Chawanmushi with Shimeiji Mushroom

Posted on by editor
22
Jul

< Back to Recipe Listings

Healthy Chawanmushi with Shimeiji Mushroom

by Michele Ow

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

This simple Chawanmushi with Shimeiji mushroom recipe is packed with goodness, perfect for a healthy heart.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1/2 cup Dashi
  • 1/2 tbsp Sake
  • 1 Large egg
  • 2 Ginkgo nuts
  • 4 Slices of kamaboko (Japanese fish cake)
  • 1/2 tsp Mirin
  • 1/2 tsp Salt
  • 1/2 tsp Light soya

DIRECTIONS:

  1. Make dashi stock.
  2. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
  3. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
  4. Divide all the ingredients into 2 cups. Add ginkgo nuts and mushroom. Then put the kamaboko on top.
  5. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed.
  6. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 15-20 minutes on the lowest heat.

     

Posted in

Dum Truffle Biryani

Posted on by editor
22
Jul

< Back to Recipe Listings

Dum Truffle Biryani

by Sarab Kapoor

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 2-4

INGREDIENTS:

  • 1 1/4 cup Basmati Rice
  • 1 inch Cinnamon stick- broken into half
  • 2 no Bay leaves
  • 3 no Green cardamoms
  • Salt to taste
  • 300 g Button Mushrooms
  • 1 tbsp Ginger- chopped
  • 2 tbsp Garlic- chopped
  • 2 no Green Chilies-chopped
  • 1 no Onion- sliced
  • 2 no Tomatoes- sliced
  • 3 tbsp Coriander leaves-chopped
  • 4 tbsp Fried Onions
  • 1 tbsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Lemon juice
  • 4 tbsp Fresh Cream
  • 1 tbsp Ghee
  • 2 tbsp Truffle Oil
  • 2 tbsp Cooking Oil
  • Salt
  • 240 g Puff Pastry
  • 1 tsp Chaat masala
  • 1 tbsp Butter- melted

DIRECTIONS:

  1. Cook the rice in 2 ½ litres of water along with the Basmati rice, Cinnamon stick, bay leaves, green cardamoms, salt till three quarters done. Keep aside.
  2. Heat cooking oil and add the cumin seeds. When they begin to crackle add ginger, garlic, green chili and sauté for a minute. Add sliced onions and fry till translucent. Add tomatoes and cook till they are mushy.
  3. Add turmeric and red chili powder followed by mushrooms and (200ml) water. Cook for about 3-4 minutes and add the cream, salt and bring to a boil.
  4. Remove from heat and mix in garam masala and lemon juice.
  5. Mix in the cooked rice and half of the chopped coriander leaves.
  6. Transfer into a copper pot or casserole and sprinkle with remaining Coriander leaves, truffle oil, ghee and fried onions on top.
  7. Cover with puff pastry and bake.
  8. Puff Pastry: A) Roll out the puff pastry slightly larger than the diameter of the pot. Cover pot with pastry, seal edges with water. B) Brush with melted butter and sprinkle chaat masala, onion seeds, and sesame seeds. C) Place in a preheated oven and bake for 20 minutes till the pastry is crispy and golden.
Posted in

Braised Pork Trotters with Mushrooms and Chestnuts

Posted on by editor
22
Jul

< Back to Recipe Listings

Braised Pork Trotters with Mushrooms and Chestnuts

by Eric Low

Turn into a pro in an instant and impress your pals with this dish! With the use of pork trotters, mushrooms, and chestnuts into a succulent dish that combines both tender and chewy textures.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 150 mins Ready in : 160 mins Serves : 8

INGREDIENTS:

  • Spice Mix
    • 4 tbsp Oil
    • 50g Whole Garlic
    • 20g Old Ginger
    • 1 piece of Cinnamon Stick
    • 2 pieces of Star Anise
    • 8 pieces of Cloves
    • 10g Kum Chao (Anise Root)
    • 2 pieces of Dried Tangerine Peel (Lau Chen Pi)

    Gravy

    • 5 litres of Water
    • 80g Lump Sugar
    • 50ml Dark Soya Sauce
    • 200ml Light Soya Sauce
    • 1 Whole Pork Knuckle
    • 500g Chestnuts (peeled and pressure cooked for 30 minutes)
    • 30g Dried Shitake Mushrooms (trimmed cornstarch for thickening)

DIRECTIONS:

  1. Heat oil and sauté the fresh spices till fragrant. Add the dried spices and cook briefly.
  2. Pour in water, sugar dark and light soya sauces to the braising pan with the sautéed spices. Place pork knuckles in pan and bring to boil and simmer for 1 ½ to 2 hours till meat is tender. Use some of the gravy to simmer the chestnuts for 15-20minutes till tender.
  3. Drain the gravy and discard the spices. Thicken gravy slightly with some cornstarch. Spoon some gravy over the knuckle and keep the rest in the freezer until the next round of braising.
  4. Serve pork knuckles with mushrooms and chestnuts.
Posted in

Grandma’s Stewed Pork with Beanskin Knots

Posted on by editor
22
Jul

< Back to Recipe Listings

Grandma’s Stewed Pork with Beanskin Knots

by Eric Low

A classic dish of Stewed Pork with Beanskin Knots, this will instantly stir up heart-warming childhood memories. Turn ordinary ingredients into a richly flavoured dish that will please everyone in your family!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 100 mins Ready in : 115 mins Serves : 4

INGREDIENTS:

  • 500g Streaky Pork Belly (cut into cubes)
  • 2 tbsp Oil (for cooking)
  • 30g Old Ginger (sliced)
  • 6-8 cloves of Whole Unpeeled Garlic
  • 1 piece of Cinnamon Stick
  • 2 pieces of Star Anise
  • 100g Japanese Scallions (sliced)
  • 40g Rock Sugar
  • 150ml Light Soya Sauce
  • 2 tbsp Dark Soya Sauce
  • 150ml Shaoxing Huatiao Rice Wine
  • 100g Dried Beancurd Skin Knots (soaked)
  • 700ml Water
  • Salt (to taste)

DIRECTIONS:

  1. In a larger pot of boiling water, blanch streaky pork and refresh with cold water. Drain and set aside.
  2. In a braising pot, heat oil and sauté ginger and garlic till fragrant. Add Japanese scallions and return pork to braising pot.
  3. Add rock sugar, two soya sauces and pour in Foochow Rice Wine. Stir in soaked beancurd knots.
  4. Pour in water, bring to boil, simmer for 60-90minutes till pork is tender. Drain and discard away spices.
  5. Recombine pork with bean curd skin knots and sauce. Bring to boil, season with salt to taste and serve.
Posted in

Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

Posted on by editor
22
Jul

< Back to Recipe Listings

Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

by Eric Low

There is nothing quite as satisfying as a good plate of Nasi Lemak, which can be served any time of the day! Not only will you try and know how to cook rice using the perfect proportion of coconut milk, you can also make your own Ikan Bilis Cincalok Sambal. This versatile sauce recipe can also be replicated for other dishes as desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Ikan Bilis Chilli
    • 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 (ikan bilis), rinsed
    • 500ml Wet Chilli Paste
    • 1 piece of Belachan
    • 1 tbsp Cincalok
    • 100g Sugar/Gula Melaka
    • 1 tsp Salt

    Nasi Lemak

    • 280g Jasmine Rice
    • 350ml Water
    • 1 tsp Salt
    • 2 pieces of Pandan Leaves
    • 4 tbsp Thick Coconut Milk

DIRECTIONS:

         For Sambal Ikan Bilis Chilli

  1. Finely ground shallots, garlic and lemon grass together into a paste.

  2. Heat oil and sauté the paste till fragrant, add dried shrimps and cook for another minute.

  3. Pour in wet chilli paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.

  4. Add belachan, cincalok, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.

    For Nasi Lemak

  5. Wash rice and drain dry. Transfer to rice cooker and add water and salt

  6. Cover cooker with lid, bring water to boil. Add coconut milk and pandan leaf. Continue cooking until rice is done

  7. Allow resting for 10 minutes before opening the lid to fluff the rice. Serve rice with sambal anchovies

Posted in