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Malaysian Deep Fried Potato Patty (BEGEDIL)

Posted on by editor
23
Apr

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Malaysian Fried Potato Patty (Begedil)

by ToTT

Begedil is a savoury potato patty dish that is commonly found in Malay Nasi Padang stores or restaurants! Well-loved by locals, this dish can be eaten either on its own or with a delicious bowl of Lontong or Mee Soto.

While making traditional Begedil may be quite laborious and time-consuming, this quick and modernized recipe simplifies the process while retaining the robust flavours and textures!

#QuickBites

Cuisine: Asian Course: Appetiser Skill Level: Novice

Prep: 15 mins Cook: 15 mins

Ready in: 30 mins Serves: 4 serving

INGREDIENTS:

  • 500g Potatoes
  • 50g Chopped Chinese Celery
  • 50g fried shallots
  • ¼ tsp white pepper powder
  • ¼ tsp Coriander powder
  • ¼ tsp Cumin powder
  • ¼ tsp Salt
  • ½ tsp Sugar
  • 2 Eggs

DIRECTIONS:

  • Cut Potatoes into Slices
  • Deep fry potatoes till soft and transfer into a pot
  • Add chopped celery, fried shallots and white pepper powder
  • Mash the potato mixture, then divide and mould into 6 patties
  • Crack an egg into a small mixing bowl and beat thoroughly
  • Coat potato patties with egg wash and deep fry.
  • Remove once golden brown and serve with Sambal Chilli.
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Easter Chick Devilled Eggs

Posted on by editor
20
Mar

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Easter Chick Devilled Eggs

by ToTT

Peekaboo! Adorable chicks peeking out of their shells makes this dish not only delicious, but creative and cute! Perfect as an appetizer or side dish for a fun-filled party like Easter!

#QuickBites

Cuisine : American Course : Appetizer Skill Level : Novice

Prep : 15 mins Cook : 10 mins Ready in : 25 mins  Serves : 2 servings

INGREDIENTS:

  • 6 Eggs
  • ¼ Cup Mayonnaise
  • 1 tsp White Vinegar
  • 1 tsp Mustard
  • 1 tsp Salt
  • 2 pc Carrots
  • 2 pc Black Olives

DIRECTIONS:

  • Boil eggs for 10 mins and let it sit for 10 mins in cold water.
  • Cut the boiled eggs into half using alternate zig-zag lines.
  • Remove the egg yolks and put into a mixing bowl and mix.
  • Add Mayonnaise, Vinegar, Mustard and Salt and mix thoroughly.
  • Cut carrots to form shapes for the beaks and feet, while cutting the Black Garlic to form the eyes.
  • Using a piping bag or spoon, fill the empty egg whites with the egg mix.
  • Add the beaks, feet and eggs and serve!
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Butter Murukku

Posted on by editor
22
Oct

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Butter Murukku

by ToTT

Celebrate this coming Deepavali with some delicious Butter Murukku! This savoury and crunchy snack is always a favourite at any parties or gatherings. #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 4 servings

INGREDIENTS             

  • 1 packet Murukku Flour Mixture
  • 1 tbsp Butter (more if needed)
  • Oil, for deep frying
  • ½ tsp Sesame Seeds
  • ¼ Carom Seeds, as needed
  • Cold Water, as needed

DIRECTIONS:

  1. Add rice flour, carom seeds, sesame seeds, butter and a few tsp of cold water to a mixing bowl and mix well.
  2. Use the star nozzle in the murukku press. Fill the press with the dough and press it on to a plate as spirals.
  3. Slightly press the open end towards the inner layer.
  4. Repeat it for the rest of the dough.
  5. If the dough is not coming out smoothly, adjust the quantity of water.
  6. Using the murukku press, press out the dough and place it in a spiral manner on a plastic bag or in a flat spatula.
  7. Heat oil in a pan and gently transfer the murukku to the hot oil.
  8. Fry till golden on both sides.
  9. Place it on a plate covered with paper towel or on a sieve to let the excess oil come out.
  10. Fry in batches.
  11. Enjoy the murukku!

NOTES:

  • Add Carom Seeds according to your taste. (smell is too strong)
  • Reserve some murukku mixture in case the dough gets sticky, you can add the powder to make it smooth.
  • Make sure to mix the butter into the flour mixture then add the water.
  • Add the water simultaneously while mixing the mixture till you get dough like texture which is soft and not sticky. (bit by bit)
  • Always test out a small sample on the fire (medium heat), then start frying the remaining batches.
  • Do not let the dough set for too long. Quickly start doing the batches.
  • Store in air tight container.
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Birthday Cake Whoopie Pies!

Posted on by editor
20
Sep

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Birthday Cake Whoopie Pies!

by ToTT

Celebrate ToTT Store’s 8th Anniversary with these Birthday Cake Whoopie Pies, perfect for any parties! These yummy pies are filled with decadent cream cheese squashed between two delicious cookies and rolled in colourful rainbow sprinkles, creating an extremely appetising party pleaser! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 4 servings

INGREDIENTS             

For Cookies:

  • 1 Box Rainbow Cake Mix
  • 1 tbsp Milk
  • ¼ cup Vegetable Oil
  • 2 Eggs

For Filling:

  • ¼ butter, softened
  • 115g Cream Cheese, softened
  • 1¼ cups Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

For Decoration:

  • Rainbow Sprinkles

Directions:

  1. Preheat oven to 175°C.
  2. In a large bowl, mix all the cookie ingredients using a wooden spoon till thoroughly combined. (Dough will be wet!) Oil your hands with vegetable oil to prevent mixture from sticking to your hands.
  3. Form the cookie dough into 1 tablespoon balls. Place them at least 1 inch apart from each other on your non-stick baking tray.
  4. Bake for ~10 minutes or until cookies turn slightly golden brown. Cool completely, at least 20 mins.
  5. In a medium glass bowl, whisk all the filling ingredients until smooth. Cover and refrigerate until you’re ready to assemble the whoopie pies.
  6. Using an angled icing spatula, spread desired amount of filling on the flat side of 1 cookie. Top with another cookie and gently press them together to form a whoopie pie. Roll the sides of your whoopie pies in rainbow sprinkles. Repeat until all cookies are used.
  7. Serve and enjoy!
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Cheddar Chive Biscuits

Posted on by editor
23
Aug

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Cheddar Chive Biscuits

by ToTT

These yummy biscuits are made from a delicious blend of cheese, chives and buttermilk. Perfect for any occassion! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 20 mins Ready in : 50 mins  Serves : 4 servings

INGREDIENTS             

  • 3 cups All-purpose Flour
  • 2 tbsp Baking Powder
  • ½ tsp Salt
  • 115g White Cheddar
  • ¼ cup Chives, chopped
  • ¾ cup Salted Butter, cold and cubed
  • 1¼ cups Buttermilk

Directions:

  1. Preheat oven to 200°C.
  2. Combine flour, baking powder, salt, cheese, chopped chives, butter and buttermilk in food processor. Pulse till evenly mixed.  Add more buttermilk bit by bit if dough is overly dry.
  3. Drop dough onto baking sheet in ¼ cup portions.
  4. Bake for 12-15 minutes, or until golden brown.
  5. Brush with melted butter
  6. 6. Serve warm!
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Buffalo Chicken Meatballs

Posted on by editor
10
Jul

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Buffalo Chicken Meatballs

by ToTT

Delicious juicy meatballs made from minced chicken, coated with a layer of egg and dressed in ranch, panko bread crumbs, garlic & salt! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 10 mins Ready in : 40 mins  Serves : 4 servings

INGREDIENTS             

  • 700g Minced Chicken or Meat of your choice
  • 1 stalk Celery, roughly chopped
  • ½ Yellow Onion, roughly chopped
  • 2 tbsp of Parsley Flakes/Fresh Parsley
  • 1 Egg
  • 3 tbsp Ranch Dressing
  • ¾ Cup Panko Bread Crumbs
  • 3 tsp Garlic Powder
  • Salt to taste
  • ½ cup Buffalo Hot Sauce
  • ½ cup Water
  • Olive Oil
  • Crumbled Blue Cheese for topping
  • Drizzle of Ranch for topping
  • Chopped Scallions for topping

Directions:

  1. In a Mini Processor, add the celery, onion and parsley and process till finely chopped.
  2. Add the mixture into a large bowl with the minced chicken, egg, ranch dressing, panko bread crumbs, granulated garlic and salt. Mix till combined evenly.
  3. Lightly oil a large plate. Form meatballs (~1.5 tbsp) using your hands (oil your hands to prevent meatball mixture from sticking to your hands) and place them on the oiled plate. Cover and place meatballs in fridge for 20 mins.
  4. Add olive oil to a skillet and bring to medium heat. Sear meatballs until they turn brown. Add in buffalo sauce and water and cook for roughly 8 minutes or until fully cooked.
  5. Plate meatballs and scatter toppings.
  6. Serve!
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Singapore Satay

Posted on by editor
10
Jul

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Singapore Satay

by Chef Lisa Leong

Satay is one of the most popular Asian appetizers and is loved by many people. Try out this recipe and make your own homemade satay!

Cuisine : Asian Course : Appetizer Skill Level : Novice

Prep : 15 mins Cook : 15 mins Ready in :  2 hr 30 mins  Serves : 4 servings

INGREDIENTS             

  • 1kg Boneless,Skinless Chicken Breasts or Thighs, cut into 3/4 inch strips
  • 1 Bombay Onion, minced
  • 1 Stalk Lemongrass, thinly sliced
  • 1/2 cup Lawry’s Teriyaki Marinade with pineapple Juice
  • 3 tbsp Palm Sugar to taste
  • 3 tbsp Peanut Butter
  • 1 tbsp Coriander Powder
  • 1 tbsp McCormick Cumin Ground
  • 1 tbsp McCormick Turmeric Ground
  • 1 tbsp McCormick Smoked Paprika
  • 4 tbsp Cooking Oil

DIRECTIONS:

  1. Slice chicken into long thin slices ,approximately 1/4″ thick and 2″ in length.
  2. Pat dry with paper towels.
  3. Marinate chicken slices with Lawry’s Teriyaki marinade, sliced lemongrass, minced onion, palm sugar, peanut butter, coriander powder, McCormick Turmeric Ground, McCormick Smoked Paprika, cooking oil and mix well to cover meat. Allow to marinate for at least 2 hours or overnight.
  4. Before grilling, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick.
  5. Place completed satay sticks on a non-stick pan and grill chicken until browned on both sides and cook through, about 3-4 minutes per side.
  6. Serve chicken satay with cucumber salad, onions and ketupat rice cubes.
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Shark’s Fin-Style Seafood and Shrooms Potage

Posted on by editor
10
Jul

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Shark’s Fin-Style Seafood and Shrooms Potage

by Chef Lisa Leong

This is a popular snack in the streets of Hong Kong! This recipe is delicious and shark-friendly. Make this delicious street food at home.

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in :  30 mins  Serves : 4 servings

INGREDIENTS             

  • 1 tbsp McCormick Garlic Powder
  • 1/2 tsp McCormick Ginger Powder
  • 1 tbsp Chinese Cooking Wine
  • 1 tbsp Cooking Oil
  • 1 can Button Mushroom, sliced
  • 200g Bamboo Shoot Shreds
  • 8 Pre-soaked Shitake Mushrooms, sliced
  • 500ml Hot Water
  • 1kg Rich Chicken Stock
  • 20g Dried Black Fungus, soaked and thinly shred
  • 200g Fresh Scallop, diced (pre-blanched)
  • 4 tbsp Water Chestnut Powder, mixed into 3/4 cup water
  • 1 tbsp McCormick White Pepper, mix in 1/4 cup hot water

Garnish

  • Some Chinese Parsley
  • For taste- Pepper and Black Vinegar

DIRECTIONS:

  1. Heat wok, add in garlic powder and ginger powder pan grill slightly till aromatic then drizzle in the oil and Chinese wine.
  2. Add in all shredded mushroom assortments and bamboo shoot shreds, stir mixes thoroughly and pours in hot water and rich chicken broth. Bring to a rapid boil add in the black fungus and a stalk of coriander. Cook over medium heat for about 5 minutes.
  3. Add in diced scallop and prawn meat. Reduce heat, simmer for 5 minutes. Thicken the soup with water chestnut solution. Season to taste with pepper stock and black vinegar.
  4. Garnish with Chinese parsley and serve hot.
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Signature Ayam Chin

Posted on by editor
10
Jul

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Signature Ayam Chin

by Chef Lisa Leong

This Malaysian favourite is simple to put together and is perfect as a main dish or finger food!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 40 mins Ready in : 1 hour  Serves : 4 servings

INGREDIENTS             

  • 1 Large Chicken, cut into bite sized pieces
  • 2 tbsp Cooking Oil
  • 2 tbsp Taucheo
  • 1 tbsp McCormick Montreal Steak Seasonings
  • 1 inch McCormick Stick Cinnamon
  • 1 tbsp Coriander Powder
  • 2 tbsp Dark Soy Sauce
  • 1 cup Thick Chicken Broth
  • 1 1/4 cup Hot Water
  • 1 Star Anise
  • 2 McCormick Bay Leaves
  • 2 tbsp Rock Sugar Granules
  • 8 Dried Shitake Mushrooms
  • 200g Bamboo Shoot, cut into wedges
  • 18 Shallots, peeled and minced
  • 10 pips Garlic, peeled and finely minced
  • 1 stalk Coriander Roots

DIRECTIONS:

  1. Soak dried shitake mushrooms in a cup of boiling hot water to reconstitute, slice into thick strips; reserve liquid for cooking. Season chicken pieces with a tablespoon of Montreal steak seasonings and a tablespoon each of grated garlic and shallot.
  2. Blanch bamboo shoot wedges briefly in hot water drain.
  3. Heat oil in a wok over medium heat, and fry shallots for 3 minutes, stirring constantly, then adds finely minced garlic and shallot, stir-fry for 2 minutes. Add mashed taucheo and coriander powder, stir-fry for another minute over medium low heat until aromatic.
  4. Add seasoned chicken pieces, mushrooms, bamboo shoot and dark soy sauce stir-fry on high for about 5 minutes. Add a star anise, cinnamon stick, hot water and chicken broth. Stir mix well to incorporate and season to taste with rock sugar and bring to a boil add in the coriander roots and the bamboo shoot wedges, lower heat simmer for 30 minutes or until gravy is thicken.
  5. Serve with hot turmeric basmati chicken rice.
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Cereal Butter Prawns

Posted on by sarahfoo
13
Jun

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Cereal Butter Prawns

by ToTT

Fresh, juicy prawns deep fried with a delicious coating of eggs, mixed with curry leaves and a touch of chili padi before tossing with delicious cereal! This hawker favourite is a must-have when ordering Zi Char dishes in Singapore. It’s easier to prepare than you think! #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 35 mins  Serves : 4 servings

INGREDIENTS             

  • 12-15 medium-sized Prawns
  • Cooking Oil for deep frying
  • 3 small Chili Padis
  • 4 sprigs of Curry Leaves
  • 1 Egg
  • 1 tbsp Self-raising Flour
  • 1 tbsp Corn Flour
  • 70g Nestum Cereal
  • 1 tbsp Milk Powder
  • 1 tbsp Sugar
  • 1 tsp Chicken Stock Powder

DIRECTIONS:

For Prawn Batter:

  1. Combine egg, self-raising flour, corn flour and whisk till combined evenly.

For Cereal Mixture:

  1. Combine Nestum cereal, milk powder, sugar, chicken stock powder and whisk till combined evenly.

How to cook:

  1. Heat up cooking oil in a saucepot. Coat the prawns in prawn batter and deep fry till slightly golden brown. Remove from pot and set aside.
  2. Melt butter in a wok or frying pan. Add sliced chili padis and curry leaves, stir fry till fragrant.
  3. Add in cooked prawns and stir evenly till well coated.
  4. Add cereal mixture and stir evenly for 3 minutes, till cereal is golden brown.
  5. Serve hot!
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