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Poached Chicken (for Chicken Rice)

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22
Jul

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Poached Chicken (for Chicken Rice)

by Eric Low

The chicken is simmered with shallots, garlic and ginger for half an hour. Chicken can be “exfoliated” by rubbing salt all over the meat to remove any trapped dirt on the skin. Poaching the chicken ensures the tenderness of the meat.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 30 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • 4 litres of Water
  • 110g Whole Shallots
  • 50g Whole Garlic
  • 30g Ginger (sliced)
  • 1 Whole Chicken (~1.8kg)

DIRECTIONS:

  1. Bring water to boil, add shallots, garlic and ginger. Put chicken in and reduce fire to a slow simmer. Cook for 30 minutes.
  2. Remove chicken from pot and shock in ice cold water until completely chilled.
  3. Debone the chicken and arrange chopped chicken meat on a serving plate. Serve with ginger and spring onion confit, rice, chili sauce and coriander leaves.
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Special Ginger Spring Onion Confit (for Chicken Rice)

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22
Jul

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Special Ginger Spring Onion Confit (for Chicken Rice)

by Eric Low

Another sauce not to be excluded when serving chicken rice is the ginger sauce! The minced ginger is sautéed with spring onion before mixing with oyster sauce. Chicken stock can be added if sauce seems a little thick for liking.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 100g Corn or Canola Oil
  • 120g Spring Onion (diced)
  • 30g Ginger (minced <1mm)
  • 1 tsp Oyster Sauce

DIRECTIONS:

  1. Heat oil till slightly smoking, pour over ginger and spring onion. Add oyster sauce and mix well.
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Chicken Rice

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22
Jul

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Chicken Rice

by Eric Low

Chicken fat is one of the main components that creates the distinct flavour of chicken rice. Ensure that the fats are crackling before frying the ginger and garlic and then go ahead with adding pandan leaves and rice.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 60g Chicken Fat
  • 4cm knob of Old Ginger (45g, sliced)
  • 6-8 cloves of Garlic (45g, crushed)
  • 2 pieces of Pandan Leaves
  • 450g Rice (washed and drained)
  • 750ml Stock (from boiling chicken)
  • 4 tbsp of Maggi Concentrated Chicken Stock

DIRECTIONS:

  1. In a non stick pan, render chicken fat till almost crackling.
  2. Saute ginger and garlic till fragrant. Add pandan leaves and rice pour in the stock and add Maggi Concentrated Chicken Stock.
  3. Mix well transfer rice cooker and cook until done.
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Chilli Sauce (for Chicken Rice)

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22
Jul

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Chilli Sauce (for Chicken Rice)

by Eric Low

Most people cannot eat their chicken rice without this specific chili sauce! Garlic, lime and chicken stock makes this chili sauce unique to chicken rice. Substituting lime with lemon will produce a totally different taste profile.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 5 pieces of Red Chillies (roughly sliced)
  • 5 cloves of Garlic
  • 2 tbsp Lime Juice (or 6 small kalamansi)
  • 200ml Chicken Stock
  • ½ tsp Salt
  • 1 tsp Sugar

DIRECTIONS:

  1. Blend all ingredients in a juice blender and chill until ready to use.
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Japanese QQ Mua Chee

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22
Jul

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Japanese QQ Mua Chee

by Julie Yee

Mua Chee is a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds! Try this QQ Japanese QQ Mua Chee recipe from Chef Julie Yee for the perfect snack!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 200g Glutinous Rice Flour
  • 150g Hot Water
  • 50g Fine Sugar
  • 2 tbsp Oil
  • 1 no Egg White
  • 100g Fine Peanut
  • 50g Fine Sugar
  • 1 tbsp White Sesame Seeds

DIRECTIONS:

  1. Boil water with sugar, oil and water.
  2. Mix Glutinous Rice flour with hot syrup in the mixer for 5mins.
  3. Steamed for 10mins or boil till dough float.
  4. Transfer back to mixer and add in the egg white and whisk till shiny and elastic.
  5. Wrap with fillings and coat with cooked glutinous rice flour or cut into pieces and coat with peanut mixture.
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Steamed Sea Bass with Taiwanese Tree Berries

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22
Jul

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Steamed Sea Bass with Taiwanese Tree Berries

by Eric Low

Treat yourself to this delicious yet easy-to-prepare Steam Sea Bass with Taiwanese Sea Berries that will excite your palate!

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

INGREDIENTS:

  • Sauce
  • 4 tbsp Oil for cooking
  • 1 tbsp Chopped Garlic
  • 4 tbsp Taiwanese Tree Berries +pickling juice
  • 1 tbsp Taiwanese Soya Sauce
  • 1 tsp Sugar
  • 200ml Water
  • Assembly
  • 4 pcs Kuhlbarra Seabass, Fillets (or 1 whole fish~700g)
  • Salt
  • 20g Ginger Slices
  • Spring Onions for Garnish
  • 4 pcs Baby Cabbage, blanched

DIRECTIONS:

  1. Heat oil in pan, sauté garlic till fragrant. Add the tree berries and rest of ingredient for sauce. Bring to boil and set aside.
  2. Season seabass fillet with salt. Place ginger over the fish fillets and steam for 7-8minutes over high heat.
  3. Serve steam fish with tree berries sauce, garnish with spring onions and blanched baby cabbages.
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Baked Char Siew Puff

Posted on by tott
08
Jul

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Baked Char Siew Puff

By Trish Yee

Enjoy these mouth-watering Baked Char Siew Puff with sweet char siew fillings and flaky puff pastry.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 110 mins Cook : 35 mins
Ready in : 145 mins Serves : 10 pieces

INGREDIENTS:

Ingredients for Pastry

  • 200g Flour (Group A)
  • 60g Butter- use salted butter (Group A)
  • 25g Sugar (Group A)
  • 120ml Water (Group A)
  • 160g Flour (Group B)
  • 100g Shortening/ lard for best results (Group B)

Ingredients for Filling

  • 200g Pork or Chicken meat, cut into tiny cubes.
  • 1 Small Onion
  • Ingredients for Seasoning
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Oyster sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp White Pepper
  • Pinch of Five Spice Powder
  • Some Water

Ingredients for Gravy

  • 1/2 tbsp Corn Starch
  • 1 tbsp Water

DIRECTIONS:

  1. For the pastry, follow steps 2 to 13.
  2. Mix well flour and butter of pastry (A), then add in sugar and water. Knead into dough (A)
  3. Mix well pastry (B), knead to a dough (B).
  4. Leave dough (A) and (B) for 30 min.
  5. Divide the both dough into 20 equal pieces.
  6. Wrap the dough (B) into dough (A) and flatten it.
  7. Roll the dough into long flat piece and roll it up like Swiss roll.
  8. Put the dough 90C and roll into flat again and roll up like Swiss roll again.
  9. Put it in fridge for 30 min.
  10. Place 1tbsp filling on the dough.
  11. Wrap into a book fold.
  12. Brush some egg fluid on surface. Put some sesame seed on top.
  13. Bake for 20-25 min at 180C. Glaze with golden syrup and bake further for 5 mins.
  14. For Char Siew Fillings, follow steps 15 to 21.
  15. Heap up some oil, sauté onion till fragrant.
  16. Add in the meat and fry for a while.
  17. Add in seasoning and some water.
  18. Fry until a bit dry up.
  19. Add in gravy.
  20. Turn off the heat and remove.
  21. Leave to cool.
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Spicy Bulgogi Korean Beef

Posted on by tott
06
Jul

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Spicy Bulgogi Korean Beef

By Julie Yee

A simple yet flavourful marinade that complements the beef and is perfect with rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 10 mins
Ready in : 260 mins Serves : 2

INGREDIENTS:

  • 500g Sliced Beef
  • 100g Sliced Yellow Onion
  • Ingredients for the Seasoning
  • 2 tbsp Sake Cooking Wine
  • 2 tbsp Korean Sesame Oil
  • 1/2 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 15g Sugar
  • 1 tsp Vetsin
  • 4 tbsp Kikoman Light Sauce
  • 11/2 tsp Dark Soya Sauce
  • 1/4 tsp Pepper Powder
  • 2 tsp ** Black Pepper

DIRECTIONS:

  1. Mix all the seasonings except for the Sake cooking wine and marinate the sliced beef for minimum 8hrs.
  2. Sprinkle beef with diluted sake (diluted with water 1:3). Then, pan-fry under high flame.
  3. Pour beef over pre-heat hot plate & sprinkle the toppings.
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Wanton Noodles with Char Siew

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06
Jul

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Wanton Noodles with Char Siew

By Michele Ow

Enjoy a delicious bowl of Wanton Noodles served with dark soya sauce, topped with wanton and barbecued char siew will leave you wanting more.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 4

INGREDIENTS:

Ingredients for Wanton

  • 2 Wanton wrappers
  • 150g Fatty pork mince (or chicken mince)
  • 3 Prawns deskilled
  • 1 Dried shiitake mushroom
  • 1 tbsp Corn flour
  • Pinch of Salt

Ingredients for Char Siew Pork

  • 1/2 Pork belly (2 without skin)
  • 3 tbsp Sugar
  • 1/2 tbsp Light soya
  • 2 tbsp Water
  • 1 little of Dark soya

DIRECTIONS:

  1. To make Wanton, follow steps 2 to 9.
  2. Place the shrimp, tsp corn flour and pinch of salt and marinate for a few minutes.
  3. Rinse the shrimp and dry with kitchen paper and leave to dry in the fridge.
  4. Mix the marinate ingredients and marinate the mix.
  5. Soak mushroom in hot water until softened then rinse before dicing finely.
  6. Add mushrooms and chestnuts to the marinated mix.
  7. Add 1 tbsp of corn flour.
  8. Add shrimp.
  9. Wrap in wanton wrapper.
  10. To make Char Siew, follow steps 11 to 14.
  11. Pour whole bowl of marinate with pork in fry pan until marinate thickens, then transfer to baking tray to grill until cramelise (15-30m).
  12. Allow to cool then cut in thin strips.
  13. In chicken broth, cook the wanton, then add Blanche vegetables to bowl.
  14. Add dark soya OR oyster sauce with noodles, blanched vegetables and wanton roast pork.
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Kee Chang

Posted on by tott
06
Jul

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Kee Chang

By Julie Yee

Try out this traditional Kee Chang which is also called Alkaline Dumpling recipe by Chef Julie for this Wang Qing Dumpling Festival!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 170 mins
Ready in : 180 mins Serves : 4-6

INGREDIENTS:

  • 600g Glutinous Rice (selected grain)
  • 1 tsp Yellow Alkaline Ball
  • 2 tbsp Oil
  • 250g Red Bean Paste

DIRECTIONS:

  1. Pound the alkaline till powder and mix with a little water.
  2. Wash the glutinous rice few times.
  3. Mix in the alkaline water and soak the glutinous rice for 4hrs.
  4. Drained the glutinous rice and add in 2tbsp oil and mix well.
  5. Wrap the glutinous rice with a ball of red bean paste in the middle.
  6. Cook for 2-2.5hrs in hot boiling water or pressure cooker for 40-50mins.
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