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

Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

Posted on by editor
22
Jul

< Back to Recipe Listings

Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

by Eric Low

This tasty Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms dish will surely get you salivating! Prepare this tender and juicy chicken dish, which contains the finest essence of Jin Hua Ham and mushrooms. 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 70 mins Cook : 20 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

  • Chicken
    • 1 tbsp Oyster Sauce
    • 1 tsp Dark Soya Sauce
    • 12 slices of Ginger (finely sliced)
    • 400g Boneless Chicken Leg (cut into 4cm dices)
    • ½ tsp Coarse Ground Black Pepper
    • 1 tbsp Corn Starch

    Assembly

    • 12 pieces of Jin Hua Ham, sliced (use Italian Parma Ham if Jinhua Ham is not available)
    • 12 pieces of Chinese Dried Mushrooms (soaked and stalks trimmed)
    • Dried Lotus Leaves, soak in warm water for 10 minutes

    Garnishing

    • Dash of Shaoxing Huatiao Wine (绍兴花雕酒)
    • Coriander Leaves (香叶)

DIRECTIONS:

  1. Marinate chicken with rest of ingredients for an hour.
  2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a slice of ham and a piece of mushroom.
  3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.
Posted in

Kueh Salat

Posted on by editor
22
Jul

< Back to Recipe Listings

Kueh Salat

by Julie Yee

Learn to make a traditional and mouth-watering Nonya Kueh Salat which layers of flavourful rice topped with sweet kaya custard.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 220 mins Cook : 75 mins Ready in : 295 mins Serves : 6-8

INGREDIENTS:

  • 300 gm Glutinous Rice (Pulot Layer)
  • 150 gm Thick Coconut Milk (Pulot Layer)
  • 60 gm Water (Pulot Layer)
  • 1/4 teasp Salt (Pulot Layer)
  • Pandan Leaf (Pulot Layer)
  • 3 no Eggs (Pandan Layer)
  • 100 gm Sugar (Pandan Layer)
  • 1 tbsp Custard Powder (Pandan Layer)
  • 40 gm Rice Flour (Pandan Layer)
  • 50 gm Fresh Pandan Juice (Pandan Layer)
  • 1/4 teasp Salt (Pandan Layer)
  • 280 gm Thick Coconut Milk (Pandan Layer)

DIRECTIONS:

  1. To make the rice layer, start by soaking the rice for at least 3hrs.
  2. Pour coconut milk. Water & salt into it.
  3. Put the pandan leaf and steam for 30mins.
  4. Drizzle with the bunga telang flower juice if using.
  5. ** Check rice is cooked or not, if not drizzle with 1 tbsp. of water.
  6. Use a fork to slight mix the blue rice.
  7. Press rice with wet a presser or spatula till slightly compact.
  8. Keep rice in steamer while preparing the kaya.
  9. To make the kaya layer, start by mixing sugar, custard powder, rice flour, fresh pandan juice, salt and thick coconut milk except the eggs till smooth.
  10. Add in the eggs last.
  11. Cook over the medium heat till slightly thickened.
  12. Pour over the hot rice & steam at medium low fire for another 25mins till kaya has soft set. 
  13. Tips: Do not soak glutinuous rice overnight as all the fragrant will be dissolved. |Pro-long or high heat steaming of the kaya will dehydrate and “aged” the kaya. | Cover a dry towel over the kaya to prevent steam water from staining the kaya.
Posted in

Longevity Noodles with Superior Stock and Quail Eggs

Posted on by editor
22
Jul

< Back to Recipe Listings

Longevity Noodles with Superior Stock and Quail Eggs

by Eric Low

This popular noodle dish is often served on birthdays, New Years, and other special occasions. Serve it with Superior Stock and Quail Eggs paired with home-made broth,  ideal for your empty stomach!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 400g Longevity Noodles
  • 6 tbsp Oil (for cooking)
  • 1 tsp Chopped Garlic
  • 200g Pork Loin or Fillet (sliced), marinated with dash of Maggi Seasoning Sauce and 1 tbsp Cornstarch
  • 30g Dried Shitake Mushrooms (sliced)
  • 100g Chinese Chives (koo chye), cut into 3cm lengths
  • 1 litre of Water
  • 3 tbsp Concentrated Chicken or Scallop Stock
  • 2 tbsp Oyster Sauce
  • 12 pieces of Prawns (peeled)
  • 200g Bean Sprouts
  • Cornstarch (for thickening)
  • 12 pieces of Quail Eggs (hard boiled and peeled)

DIRECTIONS:

  1. In a large pot of boiling water, blanch noodles for 5-10 minutes until tender. Refresh in cold water and set aside.
  2. Heat oil in wok, sauté garlic till fragrant. Add pre marinated pork slices and cook briefly. Stir in mushrooms and Chinese chives and sauté for 2 minutes.
  3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
  4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.
Posted in

Beer Braised Pork Belly with Onions

Posted on by editor
22
Jul

< Back to Recipe Listings

Beer Braised Pork Belly with Onions

by ToTT

Chef Eric Low shares his recipe for a hearty and flavourful Beer Braised Pork Belly with onions for the ultimate feast!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 2900 mins Cook : 150 mins Ready in : 3050 mins Serves : 4

INGREDIENTS:

  • 400 g Pork belly, sliced thick- 100g each
  • 1 tsp Coarse ground black pepper
  • 2 tbsp Brown sugar
  • 1 tsp Salt
  • 2 tbsp Oil for cooking
  • 1 no White onions, cut into cubes
  • 1 stalk Celery, cut into cubes
  • 1/2 medium Carrot, cut into cubes
  • 1 no Bay leaf
  • 1 sprig Thyme
  • 4-6 no Cloves
  • 1 no Cinnamon stick/ (1/3 tsp cinnamon powder)
  • 350 ml Beer
  • 500 ml Chicken stock
  • Salt & pepper to taste

DIRECTIONS:

  1. Mix pepper, brown sugar and salt together. Rub over pork pieces and cure for two days in the fridge.
  2. Rinse and pat dry pork pieces with paper kitchen towels.
  3. Preheat oven to 170˚C. Heat a heavy, medium-sized pot over medium-high heat. Pour oil into the pot, and sear the pork pieces on each side golden brown. Set the meat aside and remove excess fat, leaving about 1 tbsp in the pot.
  4. Add onions, celery and carrot to the pot, sauté until soften and slightly caramelized. Add the bay leaf, thyme and beer. Bring sauce to a simmer, and reduce by half.
  5. Return pork to pot. Pour in chicken stock. Bring braise to a simmer, skimming off any visible scum and fat. Cover and place into the oven on the centre rack. Cook until meat is fork tender, about 2.5 hours.
  6. After oven braising is done, transfer meat pieces out of pot and keep warm. Drain braising liquid and discard the solids. Bring liquid to a simmer and reduce until desired consistency and flavour, season if needed. Return meat to pot and serve with sauce.
Posted in

Braised Mee Pok with Homemade XO Sauce

Posted on by editor
22
Jul

< Back to Recipe Listings

Braised Mee Pok with Homemade XO Sauce

by Eric Low

This dish is an ultimate local favourite. Make your own paste fit for an emperor with the ingredients of your choice: dried scallops, dried shrimps, garlic and lots of chillies!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

    • 250ml Oil
    • 100ml Chilli Oil
    • 1 tbsp Chopped Garlic
    • 100g Chopped Shallots
    • 30g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
    • 160g Dried Shrimp (coarsely blended, soaked for 10 minutes)
    • 40g Dried Scallops (blended and soaked for 10 minutes)
    • 40g Jinhua Ham (diced)
    • 2 tbsp Light Miso Paste
    • 3 tbsp Sugar

    Assembly

    • 2 packets of Dried Mee Pok Noodles (~100g each)
    • 100ml Water
    • 1 tsp Concentrated Chicken or Scallop Flavoured Stock
    • 160g XO Sauce
    • 4 pieces of Kai Lan/Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
    • 12 pieces of Fresh Prawns (blanched)
    • Coriander Leaves (for garnish)

DIRECTIONS:

  1. Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.
  2. Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.
  3. Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and fresh prawns. Garnish with coriander leaves and serve.
Posted in

Gula Melaka Sweet Potato Balls (Onde Onde)

Posted on by editor
22
Jul

< Back to Recipe Listings

Gula Melaka Sweet Potato Balls (Onde Onde)

by Julie Yee

Sink your teeth into this classic Nonya Kueh, Onde Onde which is Sweet Potato Balls coated with coconut and oozing Gula Melaka.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 12

INGREDIENTS:

  • 200g Sweet potato
  • 110g Glutinous rice
  • 60g Boiled hot water
  • 1 tbsp Fine sugar
  • A pinch of salt
  • 130g Gula melaka (chopped finely)
  • 100g Steamed white grated coconut with ¼ tsp of salt

DIRECTIONS:

  1. Mix the hot mashed sweet potato, glutinous rice flour, sugar, salt, pandan paste & hot boiling water into the mixer & beat till a smooth dough is formed.
  2. Divide into 10gm portion. Cover the dough and rest for 10mins.
  3. Flatten each piece into round shape & wrap 10gm of Gula Melaka mixture in it.
  4. Bring a big pot of water to boil. Add in pandan leaf and simmer for 10mins.
  5. Put in the balls & cook under medium heat till they float up.
  6. Coat with desiccated coconut immediately.
Posted in

Fried Rice with Jinhua Ham and Cabbage

Posted on by editor
22
Jul

< Back to Recipe Listings

Fried Rice with Jinhua Ham and Cabbage

by Eric Low

Following the heels of the savoury pork dish, comes an equally delightful Fried Rice with Jinhua Ham and Cabbage. Taste the heavenly fried rice with dry-cured Jinhua Ham that simply spells bliss.

Cuisine : Asian  Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 8 tbsp Oil
  • 4 Large Eggs (beaten)
  • 1 tbsp Chopped Garlic
  • 200g Kailan Stalks/Cabbage (diced)
  • 1 tbsp Fish Sauce
  • 80g Diced Jinhua Ham
  • 150g Peeled Small Shrimps (blanched)
  • 5 cups of Cooked Rice
  • 2 tbsp Concentrated Chicken or Scallop Stock
  • 2 stalks of Spring Onions (diced)
  • ½ tsp Coarse Ground Pepper

DIRECTIONS:

  1. Heat oil in wok and scramble the eggs till foamy. Add the garlic, cabbage and fish sauce, sauté till fragrant.
  2. Add Jinhua Ham and blanched fresh shrimps and. Cook for two minutes.
  3. Mix in the cooked rice and fry until well mixed. Season with concentrated chicken or scallop stock. Add spring onions and pepper, toss evenly and serve immediately.
Posted in

Traditional Sliced Bak Kwa

Posted on by editor
22
Jul

< Back to Recipe Listings

Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g

INGREDIENTS:

  • 600 g Shoulder Butt / Twee Bah (deveined)
  • 150 g Fine Sugar
  • 2 tbsp Thai Fish Sauce
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Light Soya Sauce
  • A pinch of Pepper
  • 1/2 tbsp Rose Wine
  • 3 tbsp Margarine/ Lard
  • 1/2 tsp MSG (Optional)
  • 1/2 tbsp Papaya Oil (Optional)
  • 284 Char Siew Red Coloring
  • Use Nitrite Powder to retain the meat color.
  • Keep it for less than 3 months.

DIRECTIONS:

  1. Mix all the seasonings in a big bowl.
  2. Place all the minced meat inside & mix well. Leave it for ½ hr.
  3. Press thinly on tray / bamboo sieve greased with oil.
  4. Place in oven at 50 C for 2hr or under the sun 1day till dry.
  5. Store in freezer lined with paper. Bak Kwa can be kept for 3mths.
  6. Grill at 250C till golden brown (5 minutes).
Posted in

Nonya Crispy Kueh Bulu

Posted on by editor
22
Jul

< Back to Recipe Listings

Nonya Crispy Kueh Bulu

by Julie Yee

Bake this delicate Nonya Kueh Bulu for the perfect Chinese New Year snack! It is crispy on the outside and fluffy on the inside!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6-10

INGREDIENTS:

  • 5 Egg (320gm)
  • 300gm Sugar
  • 1/2 tsp Vanilla Powder
  • 50gm of Cake Flour with every 180gm of batter

DIRECTIONS:

  1. Preheat oven at 180°C.
  2. Whisk eggs, sugar & vanilla till fluffy.
  3. Fold in 50gm flour with 180gm batter. Place mixture into piping bag.
  4. Heat up empty mould at the stove / oven & grease with melted butter or coconut oil.
  5. Pipe the batter inside and cook over stove for a couple of minutes till bulu expand slightly.
  6. Place in oven for 8-10mins till brown.
  7. Use the satay stick to take out the kueh bulu.
Posted in

Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

Posted on by editor
22
Jul

< Back to Recipe Listings

Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

by Julie Yee

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1 tub

INGREDIENTS:

  • Dried Bean Curd Skin cut into 6 sheets of 18×18cm (As Needed)
  • 1tbsp Egg White
  • Bread Crumbs or Biscuit Crumbs (As Needed)
  • Cooking Oil (As Needed)
  • 1tbsp Corn Flour
  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • 1/2 Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • 1/2 Carrot, shredded
  • 1tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Five-spice Powder
  • 1/8 tsp Salt
  • 1/2 tsp Sugar

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2. Add seasoning and mix well.
  3. Spoon the mixture onto a sheet of bean curd 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 the oil in a pan over medium heat and deep fry ngoh hiang until golden 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