Butter Murukku

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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!

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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

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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

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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

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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

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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

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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

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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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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

By: Chef Julie Yee

Learn to make these delicious fried five spice pork rolls and snack on it throughout the day without having to worry about the calories!

Cuisine : Asian Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

  • As needed Dried Bean Curd Skin cut into 6 sheets of 18×18cm
  • 1 tbsp Egg White
  • As needed Bread Crumbs or Biscuit Crumbs
  • As needed Cooking Oil
  • 1 tbsp Corn Flour

NGOH HIANG

  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • ½ Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • ½ Carrot, shredded

SEASONINGS

  • 1 tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ tsp Ground White Pepper
  • ½ tsp Five-spice Powder
  • 1/8 tsp Salt
  • ½ tsp Sugar

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2.  Add seasoning and mix well.
  3. Spoon mixture onto a sheet of beancurd 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 oil in a pan over medium heat and deep fry ngoh hiang until 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.
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No Bake Onde Onde Cheesecake

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No Bake Onde Onde Cheesecake

by ToTT

This No Bake Onde Onde Cheesecake is the perfect dessert for your friends and family this Hari Raya! 😉

Cuisine : Fusion Course : Dessert  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 215 mins  Serves : 4 servings


INGREDIENTS             

  • 600g Cream Cheese
  • 280ml Heavy/Whipping Cream
  • 100g Icing Sugar
  • 250g Digestive Biscuits
  • 100g Salted Butter
  • 60ml Pandan Juice
  • 3/4 cup Gula Melaka
  • 1/3 cup Desiccated Coconut

DIRECTIONS:

  1. In a medium bowl, add melted butter to crushed Digestive Biscuits. Press firmly into bottom of your Jamie Oliver Non-Stick Mini Cake Tins, or a 9″ Non-Stick Springform Cake Tin.
  2. In a medium bowl, add in cream cheese and half of the icing sugar. Whip till combined and fluffy, then fold in remaining cream cheese.
  3. Divide into your cake tins and set in fridge for at least 3 hours.
  4. Remove cake tins when ready to serve.
  5. Melt gula melaka in a saucepan until syrupy.
  6. Drizzle melted gula melaka over the cakes and sprinkle desiccated coconut.
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