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Spicy Masala Bread Toast

Posted on by editor
24
Sep

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Spicy Masala Bread Toast

by ToTT

An extremely popular and healthy dish from Bangalore’s famous Iyengar Bakeries that is spicy, flavourful and colourful! This savoury toasts pack quite a punch with its spices and chillies! Perfect as a quick meal!

#QuickBites

Cuisine: Asian Course: Appetiser

Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 25 min Serves: 4 serving

INGREDIENTS:

  • 1 tsp Butter
  • 2 Garlic cloves, chopped
  • 1 Onion, finely chopped
  • 1/2 Capsicum, chopped
  • 3 Bread Slices
  • 1 cup Cabbage, chopped
  • 1 Carrot, grated
  • 1 Tomato, deseeded&chopped
  • 2 Green Chillies, chopped
  • 1/4 tsp Red Chilli powder
  • 1/2 tsp Chaat Masala
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves
  • Mayonnaise & Ketchup Mixture

DIRECTIONS:

  • Heat a pan, add butter, garlic, onion, capsicum and cook them for 2 minutes.
  • Add carrot, cabbage, green chilli, red chilli powder, chaat masala, garam masala, turmeric powder, salt, tomato and mix well.
  • Cover and cook it for 2 minutes on low heat.
  • Add coriander leaves, mix well and switch off the flame.
  • Heat another pan, grease it with butter, toast the bread slices on both sides.
  • Transfer them on to a chopping board, top it with the vegetable mixture and drizzle some mayonnaise and ketchup mixture.
  • Our Masala Bread is ready to serve.

Singapore Popiah

Posted on by editor
19
Jul

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SINGAPORE POPIAH

by ToTT

A local favourite, this Singapore Popiah recipe uses turnips and carrots with a generous dose of eggs and prawns – wrapped with a thin Popiah skin made of wheat flour and lathered in a sweet and garlicky sauce!

#QuickBites

Cuisine: Asian Course: Appetiser Skill Level: Novice

Prep: 20 mins Cook: 20 mins

Ready in: 40 min Serves: 4 serving

INGREDIENTS:

  • 200g Popiah Skin
  • 1 Cup Peanuts
  • 1 Cup Chopped Shallots
  • 1 Cup Chopped Garlic
  • 1 pc Turnip
  • 1 pc Carrot
  • 200g Beansprouts
  • 200g Prawns
  • 3 Eggs
  • 1 Tbps Sugar
  • 2 Tbsp Light Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Pepper
  • 2 Tbsp Kicap Manis
  • 2 Tbsp Garlic Chilli

DIRECTIONS:

  • Bake peanuts at 140c for 10 minutes.
  • Crush peanuts with a food processor.
  • Chop up shallots, garlic, turnip and carrots.
  • Heat up wok in low heat with oil, add in shallots and garlic.
  • Stir-fry for about a minute and add in the turnips and carrots.
  • Add in 1 Tbsp sugar, 2 Tbsp Light Sauce, 2 Tbsp Oyster Sauce and 1 Tbsp Pepper.
  • Mix well and add 1 cup of water half a minute in then let it cook for 5 minutes.
  • Boil the beansprouts, prawns for about a minute and the eggs for 7 minutes in the meantime.
  • Prepare the sauce mixture of 2 Tbsp Kicap Manis mixed with garlic chilli.
  • Spread sauce mixture evenly on the Popiah Skin first, sprinkle crushed peanuts, add in cooked turnip and carrots, then finally prawns, eggs (chopped) and beansprouts.
  • Fold them into rolls and cut evenly.

Pan Grilled Chicken Skewers

Posted on by editor
20
Jun

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PAN GRILLED CHICKEN SKEWERS

by ToTT

Delicious grilled skewers you can simply cook using a stove and a pan! Paired with fresh Bell Peppers, Onions and seasoned with a bit of soy sauce, salt and garlic powder. This savoury delight is sure to pack a savoury punch with every bite!

#QuickBites

Cuisine: Western Course: Appetiser Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 25 min Serves: 2 serving

INGREDIENTS:

  • 500g Chicken
  • 2 Tbsp Soy Sauce
  • 1 Tsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • ½ Cup Onion
  • ½ Cup Bell Peppers

DIRECTIONS:

  • Cut Chicken into even cubes.
  • Slice the Onion & Bell Peppers into rectangular pieces.
  • Add Soy Sauce, Black Pepper, Salt, Garlic Powder along with Onions & Bell Peppers into a mixing bowl with the chicken and mix thoroughly.
  • Skewer the bell peppers, onions and chickens (alternating between the three).
  • Oil and heat up the pan.
  • Once the pan is hot, put the skewers onto the pans, turn every 3 minutes to ensure each side is cook evenly.
  • Remove and serve once the Chicken Skewers are sufficiently tanned with charred streaks.
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Penang Fried Kway Teow

Posted on by editor
22
May

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Penang Fried Kway Teow

by ToTT

The chart-topping signature dish of Penang!

This delicious Penang Fried Kway Teow recipe is quick to cook and contains a generous portion of Lup Cheong, Fishcakes, Prawns and the perfect sauce mixture to bring out savoury & umami flavours!

#QuickBites

Cuisine: Asian Course: Main Skill Level: Novice

Prep: 15 mins Cook: 5 mins

Ready in: 20 mins Serves: 2 serving

INGREDIENTS:

  • 30g Chives
  • 4 Tbsp Minced Garlic
  • 1 Pc Fishcake
  • 1 Pc Chinese Sausage
  • 3 Pc Shrimps/Prawns
  • 200g Rice Noodles
  • 5 Tbsp Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • ½ Tsp Fish Sauce
  • ½ Tbsp Sugar
  • ½ Tsp Salt
  • ½ Tbsp White Pepper
  • 1 Egg

DIRECTIONS:

  • Chop up the chives, fishcake and Chinese sausages into thin slices
  • Dice garlic into minced pieces.
  • Prepare the cockles by soaking them in hot water for 10 mins, rinse and drain after.
  • Prepare the prawns by deshelling them, applying some salt and let it sit for 10mins. Rinse with water after.
  • Prepare sauce mixture with Soy Sauce, Dark Soy Sauce, Fish Sauce, Sugar, Salt and White Pepper, stir thoroughly.
  • Make sure all ingredients are ready before frying as it’ll only take 5 minutes.
  • Stir-fry the garlic, fishcake, sausages and prawns first, then add in the noodles and finally the sauce.
  • Crack an egg once noodles are about to be cook and stir fry together. Add in the chives last and stir a bit.
  • Ready to serve in just 5 minutes!
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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.
Posted in

Rice Cooker Vegetable Soup

Posted on by editor
22
Jan

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Rice Cooker Vegetable Soup

by ToTT

Learn how to cook this delicious vegetable soup – without a stove and just a simple touch of a button!

That’s right, no more kitchen patrol duties or over-boiling anxieties, just plug in your rice cooker. So just sit back, relax and wait for a bowl of “lang tong” (beautiful soup) that will make your mother proud.

#ToTTfulTips

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 60 mins Ready in : 70 mins  Serves : 4 servings

INGREDIENTS             

  • 2 Carrots
  • 4 Potatoes
  • 2 Corn
  • 2 Tomatoes
  • 200g Mushrooms
  • Salt & Pepper (To taste)

Directions:

  1. Grate carrots & potatoes and chop them up evenly.
  2. Cut Tomatoes and Corn into two.
  3. Pour all chopped ingredients into the rice cooker, along with the shitake mushrooms and add 2L of water.
  4. Close rice cooker and set to cook mode for 1 to 1.5 hours.
  5. Salt & Pepper after for taste.
Posted in

Hot ‘n’ Spicy Pork Noodles

Posted on by editor
19
Dec

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Hot ‘n’ Spicy Pork Noodles

by ToTT

A quick and easy recipe that’ll tantalize your taste buds! Whet up your guests’ appetite with this Hot”N” Spicy Pork noodles that is perfect for your next gathering! Stir-fried with fresh ground pork and tossed in a mixture of soy sauce, balsamic vinegar and Sriracha sauce, be prepared for a sizzling and savoury dish perfect for any occasion!

#QuickBites

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in : 30 mins  Serves : 2 servings

INGREDIENTS             

  • 12 oz. lo mein or linguine noodles
  • 2 tsp. oil
  • 12 oz. ground pork
  • 3 tbsp. lower-sodium soy sauce
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Sriracha sauce
  • 2 bags (5 oz. each) baby spinach

Directions:

  1. Cook noodles as label directs in a pot
  2. In a skillet, heat 2 teaspoon oil on medium-high until hot. Add ground pork; cook 5 to 7 minutes or until browned, breaking up with back of wooden spoon.
  3. Whisk together soy sauce, balsamic vinegar and Sriracha sauce; add to skillet with pork, along with baby spinach. Cook for 2 minutes or until pork is cooked through and spinach has wilted, stirring occasionally.
  4. Toss pork mixture with cooked noodles.
  5. Mix well and serve.
Posted in

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.
Posted in

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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