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Penang Dried Chicken Curry

Posted on by editor
10
Jul

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Penang Dried Chicken Curry

by Chef Philip Chia

This is a simple and authentic chicken curry dish that is best served with steamed rice!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 20 mins Cook : 55 mins Ready in :  1 hr 15 mins  Serves : 4 servings

INGREDIENTS

  • 1kg Bone-In Chicken Thigh
  • 2 tbsp Curry Powder
  • 1 tsp Salt

Wet Sempah (Spices)

  • 200g Shallots
  • 10 Cloves Garlic
  • 2 tbsp Dried Chili Paste
  • 10 slices Galangal (30g)
  • 1 stalk Lemongrass, bottom part, sliced (use scissors)
  • Half Kaffir Lime Peet
  • 2 sprigs Coriander Roots (washed)
  • 15g Belachan

Dry Rempah (Spices)

  • 3 tsp White Peppercorn
  • 1 tsp Roasted Coriander Powder
  • 1 tsp Cumin Powder

Garnish

  • Few Kaffir Lime Leaves (julienned)
  • Fried Shallots
  • Fresh Cilantro

DIRECTIONS:

Directions 1:

  1. Blend the wet and dry spices separately then combine them.
  2. Stir-fry on a wok with Grapeseed Oil till fragrant.
  3. Set aside.

Directions 2:

  1. Marinade the cut-up chicken pieces with the curry paste mix and salt.
  2. Transfer the mixture into the Mayer Pressure Cooker.
  3. Add the marinated chicken, roughly-torn kaffir lime leaves and coconut powder into the pot; stir to combine everything.
  4. Close the lid; use the Menu button to select the option “Chicken”, then the Mode button to select “Fast”, and finally the Pressure button to select “7”.
  5. When the cooking cycle finishes, quick-release the steam from the pressure cooker. Transfer the food to a serving plate, then garnish with the fried shallots, julienned kaffir lime leaves and cilantro.

SHIOK SHIOK with Roti Peranchis (French loaves) or simply with steamed rice.

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Beef Rendang

Posted on by editor
10
Jul

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Beef Rendang

by Chef Philip Chia

This dish is spicy, rich and creamy which includes beef, spices and coconut milk. It is arguably one of the most popular dish in Asia!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 15 mins Cook : 60 mins Ready in :  1 hr 15 mins  Serves : 4 servings

INGREDIENTS             

  • 300g Shallots, grounded
  • 2-3 cloves Garlic, grounded
  • 5 Fresh Red Chilli, grounded
  • 8 slices Galangal, grounded
  • 2 slices Ginger, grounded
  • 6 slices Turmeric, grounded
  • 2 stalks Lemongrass (1 to crush only)
  • 8 pcs Candle Nuts (BuahKeras)
  • 2 tsp Lee Kum Kee Fine Shrimp Sauce (Belachan)
  • 250ml Coconut Milk (Kara Brand is ok)
  • 6 pcs Kaffir Lime Leaves
  • 750ml Water
  • 1-2 tbsp BabaLicious Homemade Curry Powder
  • To taste- Salt and Palm Sugar
  • 1kg Beef (cut in large cubes)
  • Half packet Kerisik

DIRECTIONS:

  1. On a heated green-pan wok with cooking oil, stir-fry the grounded ingredients and kaffir lime leaves till fragrant.
  2. Add the beef cubes while stirring to seal the meat with the slices. Then add the water/chicken stock and simmer till meat tenders.
  3. Add coconut milk, use lower fire and adjust flavour with sea salt and sugar to taste. Turn off the flame.
  4. Garnish it with fine Turmeric leaves.

SHIOK SHIOK with Roti Prata or simply with steamed rice.

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Turmeric Nasi Lemak

Posted on by editor
10
Jul

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Turmeric Nasi Lemak

by Chef Lisa Leong

This is a Malaysian staple favourite and is undoubtedly a must-eat and must-savour dish!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 30 mins Cook : 30 mins Ready in :  1 hour  Serves : 6-8 servings

INGREDIENTS             

  • 4 cups Thai Jasmine Rice
  • 1 tbsp Cooking Oil
  • 4 pcs Pandan Leaves (knotted)
  • 4 1/4 Rice cups Hot Water

RICE SEASONINGS

  • 1 tsp McCormick Turmeric Ground
  • 4 tbsp Pandan Coconut Oil
  • 1 tsp Salt
  • 1 1/2 tsp Sugar

GARNISHING

  • As needed Fried Ikan Bilis
  • As needed Cucumber Slices
  • As needed McCormick Sambal Chilli

DIRECTIONS:

  1. Wash and soak rice with sufficient water to cover and leave to soak for 10 minutes. Drain and mix in rice seasonings.
  2. Pre-heat rice cooker. Put knotted pandan leaves and 1 tablespoons of vegetable oil into the inner pot; cook for approximately 2 to 3 minutes until fragrant.
  3. Add in seasoned rice stir mix thoroughly. Add in hot water, to cover rice. Close the lid of the rice cooker.
  4. Turn on the rice cooker and wait for it to cook automatically.
  5. When cooking process finished, open the lid and stir the rice to loosen. Serve Turmeric nasi on a serving platter, with fried ikan bilis, deep fried peanuts, fried eggs, cucumber slices and McCormick sambal chilli.
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Cereal Prawns

Posted on by joyd
13
Jun

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Cereal Prawns

By: Chef Malcolm Lee

Are your meals too boring without a crunch? Then here’s your perfect dish!

Cuisine : Asian Course : Main  Skill Level : Novice

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

INGREDIENTS             

  • 300g Prawns
  • 50g Milk powder
  • 200g Flour
  • 2 Eggs
  • 40g Unsalted butter
  • 4 sprig Curry leaves
  • 2 Chili padi
  • 80g Cereal
  • 1 tsp Sugar
  • To taste Salt

DIRECTIONS:

  1. Clean prawns, devein but leave the shells on. Season with salt.
  2. Mix flour with milk powder.
  3. Beat eggs.
  4. Dip prawns into eggs.
  5. Coat prawns with mixture of flour and milk powder.
  6. Deep fry prawns in hot oil till cooked and set aside.
  7. In a wok, melt the butter and add in curry leaves and chill paid, fry till fragrant.
  8. Add in cereal and stir fry over low heat till brown and crispy and add in sugar and salt.
  9. Add in the prawns and stir fry a little longer.
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Sous Vide Chicken Rendang

Posted on by joyd
13
Jun

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Sous Vide Chicken Rendang

By Chef Clarence Chong

Stir up a hot pot of Chicken Rendang for your family and friends this Hari Raya!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4 servings

INGREDIENTS             

  • 1kg Chicken Leg (boneless)
  • 200g Lemongrass
  • 100g Onion
  • 50g Dried Chili
  • 100g Blue Ginger (galangal)
  • 50g Garlic
  • 2g Cardamon Pod
  • 2 Cloves
  • 10g Star Anise
  • Palm Sugar
  • Lime Leaves
  • Coconut Milk
  • 150ml Cooking Oil

DIRECTIONS:

  1. Grind the lemongrass, onion, dried chilli, blue ginger (galangal), and garlic together.
  2. Cut the chicken into pieces and then season with salt. Set aside.
  3. Fry the grinded paste in oil till fragrant.
  4. Add in the chicken, followed by the cardamom, cloves, star anise. Stir and mix well for 3 minutes.
  5. Dish up the chicken, cool down and set aside.
  6. Put the cooled chicken into the vacuum bag. Add in the coconut milk and melted palm sugar.
  7. Set the vacuum machine at 65 ºC and place in the vacuum pack for 1 hour.
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Sambal Petai Prawns

Posted on by joyd
13
Jun

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Sambal Petai Prawns

By Chef Malcolm Lee

Did you know that Petai has 4 times more protein, 5 times more vitamin A and iron than an apple? And if you are a lover of spice, you will definitely love our Sambal Petai with Prawns.

Cuisine : Asian Course : Main  Skill Level : Novice

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

INGREDIENTS       

SAMBAL BELACHAN    

  • 6 Red chili
  • 6 Chili padi
  • 20g Belachan, toasted
  • 1 Shallots
  • 1 clove Garlic

 

  • 250g Prawns, large, shelled, head and tail intact
  • 50g Tamarind pulp
  • 125ml Water
  • 100g Petai beans
  • 1tbsp Sugar
  • 1 tsp Salt
  • 1 Red chili, sliced
  • 2 cloves Garlic, sliced and fried
  • 2 Shallots, sliced and fried

DIRECTIONS:

  1. Prepare the tamarind water by mixing the tamarind pulp with water and strain.
  2. Blend the sambal belachan ingredients to a smooth consistency.
  3. Heat the oil in a hot pan and fry the prawns until half cooked. Add the sambal belachan and petai beans; and stir fry for 1 minute. Add the tamarind water, salt, and sugar; cook until the prawns are cooked through.
  4. Garnish with sliced red chili, fried garlic, and shallots.
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Fried Oyster Omelette

Posted on by joyd
13
Jun

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Fried Oyster Omelette

By Chef Julie Yee

A hawker food commonly found in Singapore. It is usually sold together with those stalls that sell fried carrot cake. No more going to hawker centres. You can now savour the lip smacking fried oyster omelette at the convenience of your home!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2 servings

INGREDIENTS             

  • 70g Oyster
  • 4 Eggs
  • 1 stalk Spring Onions
  • 1 stalk Parsley
  • ½ tsp Fish Sauce
  • A little Pepper

Batter Mixture

  • 50g Sweet Potato Flour
  • 1 tbsp Rice Flour
  • 200g Water
  • ¼ tsp Chicken Seasoning
  • ¼ tsp Sugar

DIRECTIONS:

  1. Heat frying pan and add in 2 tbsp lard.
  2. Add in ½ portions of the batter and fry.
  3. Add in more oil, pour in ½ portion eggs and spread out.
  4. Fry till golden brown. Add in fresh oyster (coat with a little batter 1st), fish sauce and pepper.
  5. Sprinkle parsley and spring onions. Serve hot with Chilli Sauce and lime.

Dip         

  • 100g Chilli Paste
  • 40g White Vinegar
  • 1 tbsp Sugar
  • 30ml Water
  1. Mix all ingredients in a small pot and boil for 5mins.

 

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Mushroom Risotto

Posted on by editor
24
May

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Mushroom Risotto

by Chef Autumn Brown of Bruno Hotplate

Risotto is a Northern Italian dish of  rice cooked in stock from vegetables or meat. This creamy and rich dish can be made using the Bruno Hotplate. Learn how to cook this humble dish right now!

Cuisine: European Course: Main Skill Level : Novice

Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1 – 2  Servings

INGREDIENTS

  • Basic Risotto
    • 1 pc Yellow Onion, brunoised
    • 250g Arborio Rice
    • 400 – 500 ml Chicken Stock / Vegetable stock (if vegetarian)
    • 80 ml White Wine
    • 3 sprigs Fresh Thyme, chopped
    • 120g Un-salted Butter, cubed
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Toppings
    • Dried Porcini, rehydrated in hot water and finely chopped
    • 75g Shimeiji Mushrooms
    • 5 pcs Fresh White Button Mushrooms

                            

DIRECTIONS

  1. Bring chicken stock to a simmer and keep warm.
  2. Preheat Bruno Hotplate on medium heat, add 1 tbsp olive oil.
  3. Add onions and rehydrated porcini, stir-fry for a few minutes, do not brown.
  4. Lower heat if needed.
  5. Add fresh thyme and rice. Mix well.
  6. Turn the up to med-high, add fresh mushrooms and white wine.
  7. Let it sizzle for a bit.
  8. Lower heat to low-med, add a ladleful of stock and mix frequently until the stock is absorbed.
  9. Add another ladleful of stock and repeat until rice is cooked (around 15-20 minutes).
  10. Taste and season with adequate amount of salt and pepper.
  11. When rice is cooked and is still a little runny, turn off the heat. Quickly toss and stir in grated cheese and butter, to stop the cooking process.
  12. Plate up and serve immediately. Grate more cheese on top if you like.

FOOD NOTES

  • If you have leftover risotto, store them in the fridge.
  • You can mould them into balls and grill them on Bruno Takoyaki Hotplate the next day for a quick snack.

 

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Grilled Filet Mignon

Posted on by editor
24
May

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Grilled Filet Mignon

by Chef Andrea Lim of 5 Senses Bistro

If you want to add a extra notch to your dinner, try cooking Grilled Filet Mignon. Yes, it does sound like a lot of work but it takes less than an hour to prepare this dish. This simple meat with some delicious sides is the way to go!

Cuisine: European Course : Main Skill Level : Novice
Prep :  30 mins Cook : 25 mins Ready in : 55 mins  Serves : 1 serving

INGREDIENTS             

  • 140g Filet Mignon
  • 20g Baby Potatoes
  • 10g Asparagus
  • 10g Un-salted Butter
  • 8g Garlic
  • 2g Parsley

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

Grilled Filet Mignon

  1. Vacuum the filet mignon and sous-vide for 30mins at 56˚C.
  2. Remove from the bag, season and sear on the hot griller.
  3. Top with Herb Garlic Butter.

Baby Potatoes & Asparagus

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooked, season with salt & pepper.
  3. Boil a pot of water to blanch the asparagus.
  4. In a pot, melt butter, saute & season the asparagus with salt & pepper.

Herb Garlic Butter       

  1. Soften the unsalted butter at room temperature.
  2. Peel and chop the garlic and parsley.
  3. Mix together.
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Salmon Confit with Green Lenthils

Posted on by editor
18
May

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Salmon Confit with Green Lenthils

by Chefs Andrea Lim & Leonard Food of 5 Senses Bistro 

Confit derived from the French word which literally means to preserve. Its a method of slow cooking any choice of your meal. But this recipe, shows you how to achieve Salmon Confit without cooking it for a long time. Try this elegant dish out now!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins  Serves : 1 serving

INGREDIENTS             

  • 170 – 180g Salmon Fillet
  • Corn Oil (as needed)
  • Basil Leaved (as needed)
  • 100g Green Lenthils
  • 40g Bacon
  • 20g Celery
  • 200g Chicken Stock

                            

DIRECTIONS       

Salmon Confit

  1. Vacuum the salmon with corn oil and basil leaves.
  2. Sous-vide for 15 mins at 53˚C.
  3. Remove from the bag Vacuum the salmon with corn oil and basil leaves.

Green Lentils

  1. Cut the bacon, carrots & celery into small dice.
  2. Sauté until fragrant.
  3. Add in the green lentils and chicken stock/water.
  4. Cook on medium high heat till lentils are cooked.
  5. Monte with butter before serving.
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