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Otah Otah Bruschetta

Posted on by tott
05
Jul

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Otah Otah Bruschetta

By Mimi Wahadi

Learn to make Otah Otah from scratch and add a spin on this local delight by pairing it with bruschetta.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 8-10

INGREDIENTS:

  • 1) 250g White fish fillets (Group A)
  • 2) 115ml Thick coconut milk (Group A)
  • 3) 1 Eggs, lightly beaten (Group A)
  • 4) 4 pcs Kaffir lime leaves, finely sliced (Group A)
  • 5) 1/4 tsp Salt (Group A)
  • 6) 1/4 tsp Sugar (Group A)

Ingredients for the Paste

  • 7) 2 Fresh Red chilies (Group B)
  • 8) 10 Dried Chili, cut and soften (Group B)
  • 9) 1 stalk Lemongrass, finely slice (Group B)
  • 10) 2 petals Ginger Flower Bud, finely sliced (Group B)
  • 11) 5 pcs Candlenuts, roasted (pound) (Group B)
  • 12) 1/2 pc Shrimp Paste approx. (1.5 x 1.5 x 3 or 4 inches thick) (Group B)
  • 13) 2 cloves Garlic, sliced (Group B)
  • 14) 3 Shallots, finely sliced (Group B)
  • 15) 1-inch of Galangal finely sliced (Group B)
  • 16) 1-inch of Fresh turmeric, (cut into smaller pieces) (Group B)
  • 17) 8-10 slices Baguette bread (Group B)

DIRECTIONS:

  1. Clean fish and chop/pound them roughly into a fish paste.
  2. Blend all paste ingredients in Group B in a blender.
  3. If you want it to taste even better, pound the spices using mortar and pestle instead.
  4. In a frying pan, heat up oil and sauté (B) until fragrant and dry.
  5. In another large mixing bowl, add in (A) and (B) and mix them thoroughly.
  6. Drizzle some olive oil onto the sliced baguette.
  7. Place a heap of the otah nicely onto the bread.
  8. Arrange on a baking tray and bake them at 180 degrees for about 8-10 mins.
  9. Garnish with coriander leaves and a drop of thick coconut cream.
  10. Serve!
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Hainanese Breaded Pork Chop with Signature Sauce

Posted on by tott
05
Jul

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Hainanese Breaded Pork Chop with Signature Sauce

By Julie Yee

This crispy and authentic Hainanese Breaded Pork Chop with a signature sauce by Chef Julie that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 130 mins Cook : 20 mins
Ready in : 150 mins Serves : 1

INGREDIENTS:

  • 1) 20pc Cream Crackers
  • 2) 2 Eggs
  • 3) 1 tbsp Minced Garlic
  • 4) 1 no Big onion
  • 5) 2 no Tomato
  • 6) 3 rings Pineapples Rings (cut)
  • 7) 600g Pork Collar

Ingredients for marinade

  • 8) 1/2 tsp Baking Soda
  • 9)1 tsp Five Spice Powder
  • 10) 1/2 tsp Fine Sugar
  • 11) 1 tbsp Minced Garlic
  • 12) 1 tbsp Fermented Bean Paste
  • 13) 1 tsp Sesame Oil
  • 14) 1 tbsp Light Soya Sauce
  • 15) 1 tbsp Corn Flour

Ingredients for the gravy

  • 16) 5 tbsp Tomato Ketchup
  • 17) 1 tbsp HP Sauce
  • 18) 1 tbsp Worcestershire Sauce
  • 19) 1 tbsp Sugar
  • 20) 1 tbsp Hua Tiao Wine
  • 21) 1 cup Water
  • 22) 1/2 tbsp Corn Flour (dilute with 2 tbsp water)

DIRECTIONS:

  1. Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
  2. Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
  3. Blend the cream crackers.
  4. Coat the pork slices with the beaten eggs and coat with the cream crackers.
  5. Fry pork slices until is golden brown and drain dry.
  6. Heat oil and add the garlic.
  7. Add in the red onions and add in the tomato and pineapples slices.
  8. Pour in the gravy seasonings.
  9. Thicken gravy with the corn flour mixture.
  10. Pour sauce onto the fried pork.
  11. Serve with mixed vegetables and fries.
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Kueh Dadar

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05
Jul

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Kueh Dadar

By Julie Yee

Kueh Dadar is a local Peranakan delicacy made from pandan flavoured crepes with shredded Gula Melaka coconut filling that is sinfully good.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 15 mins
Ready in : 50 mins Serves : 6-8 servings

INGREDIENTS:

Ingredients for the Batter

  • 60g Plain Flour
  • 1/2 tbsp Tapioca Flour
  • 100g Thick Coconut Milk
  • 100g Water
  • 1 Egg
  • 3/4 tsp Salt
  • 1 tbsp Pandan Juice
  • Pandan Paste

Ingredients for the Filling

  • 60g Gula Melaka
  • 1 tbsp Water
  • 120g White Grated Coconut
  • 1/4 tsp Salt
  • 1 tsp Tapioca Flour

DIRECTIONS:

  1. To make the Batter, follow steps 2 to 4.
  2. Mix all ingredients together till smooth. Sieve & rest for at least 1/2 hr to let the mixture stabilize.
  3. Heat a non-stick pan. Pour 1 tbsp of batter on pan & swirl fast to let batter spread out. Cook under medium flame.
  4. Place coconut filling & roll like a spring roll.
  5. To make the Filling, follow steps 6 to 7.
  6. Dissolve gula melaka in water.
  7. Add in white grated coconut, salt and tapioca flour and stir fry till moisture left.
*Tips:
Try to make the crepes as thin as possible.
Coconut filling should not cook till too dry.
Roll the crepes as tight as possible
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Soba Noodles with Inari

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05
Jul

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Soba Noodles with Inari

By Michele Ow

Learn to make soba noodles and the broth from scratch with Chef Michele’s recipe which is healthy and much more flavourful!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Soba Noodles

  • 1) 100g Buckwheat Flour
  • 2) 25g All-purpose Flour
  • 3) 60g Water
  • 4) Buckwheat starch or tapioca starch, for rolling the soba

Ingredients for Noodle Broth

  • 5) 5 cups of Dashi
  • 6) 3 tsp Japanese Soy Sauce
  • 7) 1 tbsp Mirin
  • 8) 1 tbsp Sugar
  • 9) 1 tsp Kosher

DIRECTIONS:

  1. To make the Soba Noodle, follow steps 2 to 12.
  2. Combine the flours: Weigh the two flours. Sift them through the strainer into a large mixing bowl.
  3. Add the water to the flour: Measure the water and pour it over the flours.
  4. Knead until a crumbly dough is formed: Work the flours and water together with your hands and then knead it in the bowl until it come together into a rough and slightly crumbly dough. If the dough feels dry or you can still see dry flour after a few minutes of kneading, then add water a tablespoon at a time until all the flour is integrated. Conversely, if the dough feels very wet and sticky, add all-purpose flour a tablespoon at a time until it becomes a workable dough.
  5. Knead the dough on the counter until smooth: Turn the dough out onto the counter. Continue kneading until it holds together easily, does not crack while kneading, and becomes smooth. You should not need to add any more flour at this point. The dough will be very dense — use all your strength!
  6. Thin the dough with pasta maker until 3.
  7. Cut dough.
  8. Cook the soba: Set a strainer in your sink.
  9. Fill a large bowl with cold water and ice cubes, and set this near the sink.
  10. Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook for 60 seconds, then drain through the strainer in the sink.
  11. Rinse thoroughly under cool water, lifting and gently shaking the soba until the cooking film is rinsed away.
  12. Immediately dunk the soba in the bowl of ice water. Drain and serve with dashi, soy sauce, and sesame oil.
  13. To make the Noodle Broth, follow step 14.
  14. Combine all of the ingredients in a medium saucepan and bring just to a boil, stirring once or twice to dissolve the sugar and salt. Serve hot with soba noodles.
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Paper-Wrapped Chicken

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05
Jul

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Paper-Wrapped Chicken

By Julie Yee

Paper-Wrapped Chicken recipe combines tantalizing Chinese flavours for a tasty and unique appetiser.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 15 mins
Ready in : 85 mins Serves : 12

INGREDIENTS:

  • 1) 12 packets of Paper Wrapper
  • 2) 300gm Chicken Thigh
  • 3) Flour mixture (Plain flour + little water)

Ingredients for the Seasoning

  • 4) 1 tbsp Oyster Sauce
  • 5) 1/2 tsp Sugar
  • 6) A dash of Sesame Oil
  • 7) 1 tsp Minced Garlic
  • 8) 1 tbsp Ginger Juice
  • 9) 1 tbsp Chinese Wine
  • 10) A dash of Dark Soy Sauce
  • 11) A dash of White Pepper
  • 12) A dash of 5 spice powder
  • 13) 1/2 tbsp Corn Flour
  • 14) A stalk of Parsley

DIRECTIONS:

  1. Cut chicken thigh into chunky pieces.
  2. Mix all seasonings into a bowl and marinate chicken for 1 hr.
  3. Pack chicken pieces into paper wrapped. Seal with flour mixture.
  4. Heat oil and deep fry till golden brown.
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Chestnut Yam Talam

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05
Jul

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Chestnut Yam Talam

By Julie Yee

Enjoy this perennial favourite, Chestnut Yam Talam that is not only pretty but tastes amazingly good as well!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 12-16

INGREDIENTS:

Ingredients for the Bottom Layer (Group 1)

  • 1) 55g Rice Flour (Group 1)
  • 2) 25g Hoon Kueh Powder (Group 1)
  • 3) 120g Water (Group 1)
  • 4) 1/3 tsp Alkaline Water (Group 1)

Ingredients for Group 2

  • 5) 160g Sugar (Group 2)
  • 6) 180g Water (Group 2)
  • 7) 140g Yam Puree (Group 2)
  • 8) 1/4 tsp Yam Paste (Group 2)
  • 9) 4 Chopped Water Chestnut (Group 2)
  • 10) Pinch of Salt (Group 2)

Ingredients for the Top Layer

  • 11) 25g Rice Flour
  • 12) 15g Hoon Kueh Powder
  • 13) 170g Coconut Milk
  • 14) 120g Water
  • 15) 4 Pandan Leaf

DIRECTIONS:

  1. To make the Bottom Layer, follow steps 2 to 6.
  2. Mix Group 1 together till smooth.
  3. Place Group 2 in a saucepan and cook till sugar has melted.
  4. Pour Group 2 into Group 1& mix well.
  5. Pour the hot mixture into Group 1. Bring to boil for 5mins.
  6. Pour into lined tray & stem for 15mins.
  7. To make the Top Layer, follow steps 8 to 10.
  8. Mix all the ingredients in a saucepan. Cook till boil for 5 mins.
  9. When bottom layer is cooked, slowly pour the mixture on top and steam for 20mins until cooked.
  10. Leave to cool & chill in the fridge.
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Butter Chicken

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05
Jul

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Butter Chicken

By Julie Yee

Learn to make this rich and creamy Indian dish, Butter Chicken at home step-by-step with Chef Julie recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 40 mins
Ready in : 290 mins Serves : 2-4

INGREDIENTS:

Group A – Marinating Spices

  • 1kg Bonesless Chicken
  • 2 tbsp Plain Yoghurt
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Tandoori Powder
  • 2 tsp Garlic, minced
  • 2 tsp Ginger, minced
  • A Pinch of Char Siew Coloring (No. 284)
  • 1 tbsp Soft Butter ( Not Added In)

Group B – Rempah Paste (Blend Together)

  • 2 Big Onions
  • 100g Small Onions
  • 50g Garlic
  • 1 tbsp Ginger
  • 1/4 tsp Cloves Powder
  • 1/2 Cinnamon Powder
  • 10 Cashew Nuts / Candle Nuts
  • 10 Black Peppercorns
  • 1 Fresh Green Chili

Group C – Frying with Chicken

  • Dry Spices
  • 1 tsp Turmeric Powder
  • 1-2 tbsp Red Chili Powder
  • 3 Bay Leaves

Wet Ingredients

  • Fresh Tomato
  • Tomato Puree
  • Plain Yoghurt

Group D

  • 4 tbsp Dairy Cream
  • 1/2 tsp Garam Masala Powder

DIRECTIONS:

Directions for Group A

  1. Mix all ingredients from Group A together in a big bowl.
  2. Marinate the chicken for at least 4hrs- to overnight in the fridge.
  3. Rub chicken with 1 tbsp of soft butter.
  4. Bake chicken for 15mins at 180C.

Directions for Group B & C

  1. Fry the Rempah paste for 2 mins.
  2. Add in the Dry Spices in Group C.
  3. Stir in the wet ingredients in Group C.
  4. Fry paste till jammy.
  5. Add in the baked chicken and the balance chicken gravy from the baking pan.
  6. Cover and simmer for 15mins or till tender.
  7. Stir in the cream and Garam Masala powder in Group D before offing the stove.
  8. Garnish with coriander and serve with rice or Artisan bread.
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Pisang Goreng

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04
Jul

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Pisang Goreng

By Julie Yee

Pisang Goreng, banana fritter is a beloved local snack. Banana cooked till slightly soft is coated with a delicate batter that is crisp.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins
Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • 110g Sel-Raising Flour
  • 70g Coarse Rice Flour
  • 3 tbsp Corn Flour
  • 1.5 tbsp Custard Powder
  • 1.5 tsp Double actions baking powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Ammonia Powder (Optional)
  • 200ml Water
  • 50g Melted Butter

DIRECTIONS:

  1. Mix the flours together.
  2. Add in the water and rest for at least 45 mins.
  3. Pour in melted butter before using the batter.
  4. Heat oil to 180C, deep fry the banana with batter and fry till golden brown.
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Chaozhou Spring Rolls

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04
Jul

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Chaozhou Spring Rolls

By Eric Low

With Chef Eric’s Chaozhou Spring Rolls recipe, you can make the best and crispiest spring rolls filled with minced pork, vegetables and deep-fried to perfection.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins
Ready in : 25 mins Serves : 20-25 large spring rolls

INGREDIENTS:

  • 25 large Spring Roll Wrappers
  • 2 tbsp Flour
  • Water as needed
  • Oil for deep frying.

Ingredients for the filling

  • 500g Dried Yellow Mung Beans – washed and soaked for 6 hours or overnight
  • 4 tbsp Oil
  • 100g Chinese Leeks – sliced finely
  • 70g Dried Shrimps – washed and drained
  • 30g Dried Chinese Mushrooms – washed, soaked and diced
  • 150g Minced Pork
  • 3 tbsp Fish Sauce
  • 1 tsp Five-spice Powder
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Sugar

Ingredients for the Garnish

  • Lettuce
  • Kumquat Oil

DIRECTIONS:

  1. Prepare the filling. Steamed the soaked mung beans for 30-40 mins until softened. Check by tasting a few grains.
  2. Heat oil in a wok and saute Chinese leeks, dried shrimps and Chinese mushrooms until fragrant.
  3. Add in the minced pork and cook for another 2 minutes. Add in the steamed mung bean and toss evenly.
  4. Season with fish sauce. Add five-spice powder, ground black pepper and sugar. Allow filling to cool before using it.
  5. Place 2-3 tbsp of filling on each spring roll wrapper and fold corners inwards.
  6. Mix flour with water to form paste.
  7. Roll up spring roll and seal wrapper with flour paste.
  8. Heat oil to about 160C or when gentle bubbles form with a pair of bamboo chopsticks. Deep-fry spring rolls until golden brown. Drain on paper towels.
  9. Serve spring rolls with lettuce and kumquat sauce.
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Thai Mango Salad

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04
Jul

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Thai Mango Salad

By Sarab Kapoor

Have a refreshing Thai Mango Salad bursting with tropical flavours!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4 servings

INGREDIENTS:

  • 3pc Thai Green Mango – Peeled & cut into strips
  • 1 tbsp Palm Sugar
  • 1/2 tbsp Tamarind Pulp
  • 2 tbsp Peanuts- roasted & ground coarsely
  • 4 Chili – pounded coarsely
  • 1 small Tomato – sliced
  • 1/2 tbsp Salt
  • 1 tbsp Mint Leaves – chopped
  • Coriander leaves for garnishing

DIRECTIONS:

  1. Mix palm sugar and tamarind pulp.
  2. Pour the sugar and tamarind in the mangoes.
  3. Add in chilies, peanuts, salt, tomatoes, mint leaves and salt.
  4. Adjust seasoning according to the taste of mangoes.
  5. Garnish with coriander leaves.
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