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Thai Red Ruby in Coconut Cream

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22
Jul

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Thai Red Ruby in Coconut Cream

by Trish Yee

Beat the heat with this coconut milk based dessert with water chestnut covered with tapioca flour recipe by Chef Trish!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 400 ml Coconut milk
  • 120 g Sugar
  • 1 tsp Salt
  • 300 g Chinese Water Chestnut
  • 500 g Tapioca Flour
  • 1/2 tsp Red food colouring. (liquid)
  • 3 Pandan Leaves
  • 1 cup Water
  • 2 tbsp Pearl Sago

DIRECTIONS:

  1. Cut Chinese Water Chestnut into 1 cm. small cube.
  2. Mix the red food colourings with some water, soak the water chestnut in water for 15 mins, drain and coat with tapioca flour. Shake to remove excess flour.
  3. Bring a pot of water to boil, put in the water chestnut and boil until they float to the surface. Remove from water and drop into ice cold water. Drain and set aside.
  4. In another pot, cook sago till translucent. Drain and soak in cold water till ready to serve.
  5. Heat the coconut milk to slow boil, follow with pandan leaves, sugar, salt. Set aside to cool.
  6. Chill in the fridge until you are about to serve, combine the coconut milk mixture with red ruby and sago.
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Chili Crab Sauce

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22
Jul

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Chili Crab Sauce

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Potentially the most popular of all local crab dishes, the chili crab is popular for its flavorful sweet, salty, chili-hot tomato sauce. Many like to use the mantous to mop up the gravy! Try this recipe to satisfy that chili crab craving without buying the entire crab! 

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • Spice Paste
  • 100g Shallots
  • 20g Garlic
  • 40g Lemongrass
  • 40g Galangal
  • 20g Ginger
  • 2g Turmeric Powder
  • 20g Belachan
  • 30g Buah Keras
  • Sauce
  • 4 tbsp Extra Oil
  • 30g Dried Shrimps (Hay Bee), finely ground
  • 40g Spice Paste
  • 1 tbsp Chili Paste
  • 1 tbsp Fermented Bean Paste
  • 200ml Ketchup
  • 500ml Water
  • 2 tbsp Corn Starch, mixed with 4-5 tbsp water
  • Assembly
  • 8 Eggs
  • 500g Fresh Crabmeat
  • Coriander leaves for garnish
  • 8pcs Mantou

DIRECTIONS:

  1. In a food processor, place all ingredients for spice paste in sequence and blend. Process until you obtain a fine paste.
  2. Place eggs in sous vide machine and cook at 64°C for an hour.
  3. Heat extra oil, saute dried shrimps, fermented bean paste and spice paste together. Add chili paste. Cook briefly.
  4. Pour in ketchup and water. Bring to boil and thicken sauce slightly with corn starch solution.
  5. Add the crabmeat and bring to simmer. Serve hot with sous vide eggs, diced tomatoes, fresh coriander leaves and mantou buns.
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Pandan Custard Agar Agar

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22
Jul

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Pandan Custard Agar Agar

by Julie Yee

Learn how to make this fragrant Pandan Custard Agar Agar shared by Chef Julie Yee.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 210 mins Serves : 10-12

INGREDIENTS:

  • 1 pkt Agar Agar Powder
  • 200 g Rock Sugar
  • 900 ml Water
  • 2 Egg Yolks
  • 90 g Thick Coconut Cream
  • 1 tbsp Pandan Juice
  • 1/2 tsp Pandan Paste
  • Pinch of Salt

DIRECTIONS:

  1. Bring Group1 (Agar Agar Powder, Rock Sugar, Water) to boil. Stir constantly and simmer for 20mins.
  2. Beat egg yolks lightly with the salt.
  3. Add in the coconut cream and the pandan juice & paste.
  4. Pour mixture into the agar agar. Stir and turn off the fire.
  5. Pour into mould and chill in the fridge till set.
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Homemade Mee Hoon Kuay

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22
Jul

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Homemade Mee Hoon Kuay

by Trish Yee

Chef Trish Yee shares her homemade Mee Hoon Kuay recipe! The Ajitsuke Tamago (Lava Egg) takes the dish to another level with its sightly runny, creamy yolk and it goes perfectly with the homemade noodles! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 2

INGREDIENTS:

  • Noodle Dough 
    • 300g All Purpose Flour
    • 160g Water
    • 2 Eggs
    • ½ tsp Salt
    • Soup Base
    • 500g Ikan Bilis
    • 1 litre Water
    • 100g Yellow Beans

    Ajitsuke Tamago (Lava Egg)

    • 1 cup Sake
    • ½ cup Soy Sauce
    • ½ cup Mirin
    • 4 eggs

    Dipping Sauce

    • 4 tbsp Soya Sauce
    • 2 Chili Padi
    • 1 Lime

DIRECTIONS:

  1. Mix all the ingredients for making the Mee Hoon Kuay together to form dough. Place dough in a plastic wrap and set aside for 30 minutes.
  2. In a pot of boiling water, boil eggs for 5.5 minutes. Remove from heat and soak in ice water for 5 minutes. Remove the shell and soak eggs in the seasoning sauce for 15 minutes. Set aside.
  3. In a heated pan, add 2 tbsp of oil and fry the ikan billis with two slices of ginger till it turned golden brown for about 10mins. Remove from pan, drain the excess oil away and set aside.
  4. In a large pot, bring 1 litre of water to boil and add in the ikan billis and soy beans to boil for 20 minutes.
  5. Flatten the dough and using the TITANIA pasta machine, roll the dough to the thickness desired, and repeat for at least two times to get a smooth texture.
  6. You may cut the noodles to your desired thickness using the 2 mm (for you mian) or 6.5 mm (ban mian).
  7. Throw the noodles in the pot and boil till for 2-3 minutes. Add in some vegetables and boil for another few minutes before turning off the heat.
  8. Serve the Mee Hoon Kuay in large bowl, top with minced meat and egg or your desired toppings.
  9. Garnish with fried ikan billis and spring onions.
  10. Enjoy the Mee Hoon Kuay with the Dipping Sauce.

     

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Baked Pumpkin Kueh

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22
Jul

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Baked Pumpkin Kueh

by Julie Yee

Enjoy the rustic flavours of pumpkin with this easy-to-make Baked Pumpkin Kueh!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 1/2 kg Pumpkin (steamed & mashed)
  • 300 g Water
  • 160 g Plain flour (sifted)
  • 120 g Fine sugar
  • 180 g Thick Coconut Milk
  • 1/4 teasp Salt
  • 2 Eggs

DIRECTIONS:

  1. Line and grease a 7inches square tin with butter and set aside.
  2. Cook pumpkin in water until soft.
  3. Remove pumpkin, mash it and set aside.
  4. With a hand whisk, mix flour, sugar, salt, 4. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
  5. Add in the eggs and mix until well combined.
  6. Pour batter in the greased tin (7” x 7” Square tin) and bake for 40mins.
  7. Remove kueh and cool on a wire rack.
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Traditional Yam Paste with Gingko Nuts and Pumpkin

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22
Jul

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Traditional Yam Paste with Gingko Nuts and Pumpkin

by Eric Low

Prepare a Traditional Yam Paste with Gingko Nuts and Pumpkin for your family for a great Sunday evening dessert!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 4-6

INGREDIENTS:

    • 300g Pork Fat, cut into cubes
    • 6-8 nos Whole Unpeeled Shallots
    • 200g Pumpkin, cut into cubes
    • 4 tbsp Sugar
    • Cornstarch for thickening

    Assembly

    • 400g Thai Yam, peeled & diced
    • 2pcs Pandan Leaves
    • 4 tbsp Sugar
    • 80ml Rendered Pork Lard
    • 50g Canned Gingko Nuts

DIRECTIONS:

  1. In a non-stick deep fry pan, sauté pork fat cubes with shallots. Lower the heat when fat starts to render out and cook until the pork cracklings are golden brown. Drain, discard the shallots and retain the lard and cracklings.
  2. Mix pumpkin with the 8 tbsp of sugar and cure overnight. Steam for 20-30 minutes withe xtracted water until soft and reserve the syrup.
  3. Place pandan leaves between the cut yam pieces and steam for 20-30 minutes until yam is soft. Discard pandan leaves and mash the yam up.
  4. In a non-stick pan, heat lard, add the yam paste and sugar in. Stir it continuously for 30 minutes. Check taste for sweetness, adjusting with more sugar if necessary.
  5. Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over.
  6. Dilute the pumpkin extracted syrup with water on sweetness to taste. Bring to boil and thicken the syrup with some cornstarch. Pour over some of the thickened syrup on the yam paste. Serve hot.
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Teochew Carrot Cake

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22
Jul

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Teochew Carrot Cake

by Eric Low

Try Chef Eric’s Teochew version of carrot cake, a well-loved dish among locals! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 4-6

INGREDIENTS:

  • 175g Rice Flour
  • 25g Corn Flour
  • 300ml Water
  • 2 tbsp Oil
  • 30g Dried Shrimp (Hay Bee)
  • 15g Dried Mushrooms, soaked and diced
  • 45g Dried Chinese Sausage (Lap Cheong)
  • 3 tbsp Extra Oil
  • 50g Chinese Leeks, finely sliced
  • 500g White Radish, grated
  • 375ml Water
  • 1 tsp Salt
  • ½ MSG
  • 1 tbsp Sugar
  • ½ tsp Pepper

DIRECTIONS:

  1. Combine rice flour and corn starch with 600ml water, sieve through.
  2. Heat oil and sauté dried shrimps, mushrooms and Chinese sausage till fragrant. Set mixture aside.
  3. Heat extra oil, sauté leeks till fragrant, add the radish and cook for 5 minutes.
  4. Pour in water, add the salt, MSG, sugar and pepper powder. Add the sautéed ingredients from step 2 and mix in the strained starch solution, stirring constantly till thickened.
  5. Transfer the thickened mixture to an oil lined steaming tray. Steam mixture for 40 minutes till carrot cake is set. Allow to cool and chill carrot cake overnight to set before slicing up to serve. Serve carrot cake steamed hot on pan fried lightly with oil.
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Sous Vide Kong Bak Pau

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22
Jul

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Sous Vide Kong Bak Pau

by Miss Tam Chiak

Love Kong Bak Pau? Then you’ll love this Sous Vide version! The melt-in-your-mouth pork belly paired with steaming hot buns will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 600 mins Ready in : 620 mins Serves : 12

INGREDIENTS:

  • 24 fresh or frozen Chinese-style steamed buns
  • 1 lettuce, washed, dried, and torn into medium-sized pieces
  • A bottle of achar
  • Marinade
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 slice ginger, peeled and roughly chopped
    • 1-2 slabs pork belly

DIRECTIONS:

  1. Preheat the water bath to 170°F (77°C).
  2. Combine the marinade together in a food processor.
  3. Marinade with pork belly a vacuum bag and seal.
  4. Transfer to sous vide cooker and cook until completely tender, about 10 hours.
  5. In a saute pan, heat up on medium high heat without oil. Add pork belly to pan fry until fully cooked and nicely golden on the outside.
  6. Steam buns in a bamboo steamer.
  7. Stuff with lettuce, pork belly, and achar. Serve immediately.
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Siew Mai with Scallops

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22
Jul

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Siew Mai with Scallops

by Trish Yee

Learn to make Siew Mai, a Dim Sum classic filled with pork and shrimp is incredibly juicy and flavourful with Chef Trish Yee’s recipe!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 12 mins Ready in : 52 mins Serves : 4pcs

INGREDIENTS:

  • 4 pcs of Wonton Wrappers
  • 100 g Pork Collar or Chicken Thigh, Minced
  • 3 pcs Fresh Shrimp or Prawn, Shelled
  • Few Sprinkles of Spring Onion
  • 1 tsp Dried Shitake Mushroom, Chopped
  • 1 tsp Water Chestnuts, chopped
  • 1 tsp Hua Tiao Wine
  • 1/2 tsp Sugar
  • 1 tsp Corn Flour
  • 1 tsp Garlic Oil
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Chicken Seasoning Powder
  • Dash of Pepper
  • Scallop Slices

DIRECTIONS:

  1. Shell the prawns and devein prawns and place it in a bowl and marinate with ½ tsp of sugar. Mix well and allow it to marinate for a few minutes.
  2. In the meantime, soak the mushrooms in hot water until softened, then rinse. Remove stems from the shitake mushrooms, dice finely.
  3. Mix the marinade(hua tiao wine, sugar, corn flour, garlic oil, sesame oil, chicken seasoning powder, pepper) and marinate the minced meat.
  4. Add the mushrooms and garlic to the marinated meat.
  5. Add in corn flour and mix well. Slice each prawn into 2cm-wide pieces and add in the pork mixture.
  6. Place a tablespoon of the meat mixture in the middle of each wonton wrapper.
  7. Using a finger to dab water on the edges of each wrapper, then fold up the sides and gently pinch to create folds, leaving the top of the dumpling open.
  8. Place the wrapped dumplings in a bamboo steamer lined with a sheet of parchment paper.
  9. Gently press the sides of the siew mai to create a cube-like shape.
  10. Garnish with scallop slices. Steam for 12 minutes, then serve hot.
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Braised Pork Belly, Handmade Egg Noodles, Kimchi

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22
Jul

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Braised Pork Belly, Handmade Egg Noodles, Kimchi

by Aurdra Morice

A well-loved dish in Asia, braised pork belly is succulent, tender and oh-so-satisfying. Try Chef Audra Morrice’s take on incorporating the pork belly with handmade egg noodles and kimchi! This is an indulgent dish, but definitely worth the treat!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

    • 400g Pork belly, cleaned and trimmed
    • Braising Stock
    • 2 tbsp Vegetable oil
    • 1 tsp Black peppercorns
    • 2 Baby leeks, or 1 medium leek, washed and trimmed
    • 4 sprigs Spring onion, washed, root discarded
    • 1½ cups Beef stock
    • ½ cup Chicken stock
    • ¼ cup Light soy
    • 2-3 tbsp Black vinegar

    Boiled Eggs

    • 2 Free-range eggs, room temperature

    Egg Noodles

    • 200g “00” flour
    • 3 Egg yolks
    • 1 Egg
    • Pinch of salt
    • 1 tbsp Olive oil

    To serve:

    • 150g Kimchi
    • 2 sprigs Spring onion, darker green leaves only, thinly sliced
    • Shiso leaves, for garnish (optional)

DIRECTIONS:

  1. Start with the braising stock by heating the oil in a pressure cooker over a medium high heat. Add the peppercorns, leeks and spring onion and cook for 2 mins. Pour in both stocks, soy sauce and black vinegar and bring to the boil.
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