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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.
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Easter Chick Devilled Eggs

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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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Waffle Maker Hashbrown

Posted on by editor
18
Feb

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Waffle Maker Hashbrown

by ToTT

Breakfast has never been easier when you can waffle up your hash browns with this incredibly easy recipe –filled with layers of delicious chopped ham and grated cheddar cheese!

#QuickBites

Cuisine : American Course : Main Skill Level : Novice

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

INGREDIENTS             

  • Olive Oil cooking spray, for spraying the waffle iron
  • One 850 g bag Frozen Shredded Hash Browns, thawed or freshly grated potato soaked in cold water and drained
  • 4 tbsp Butter, melted
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3/4 Cup Grated Cheddar
  • 3/4 Cup Chopped Ham

DIRECTIONS:

  • Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
  • Squeeze out any excess moisture from the hash browns and put in a bowl.
  • Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir.
  • Scoop 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham.
  • Top the cheese and ham in each section with other 1/4 cup hash brown.
  • Close the waffle iron and cook for 15 minutes on the regular setting.
  • Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

ToTT Products:

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Strawberry Cheesecake

Posted on by editor
21
Jan

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Strawberry Cheesecake

by ToTT

Not your ordinary strawberry cheesecake!

Instead of a baked cheesecake, this recipes calls for French toasts that are coated generously with luscious cream cheese and vanilla extract to act as layers of “cheesecake”. Finish it with strawberries and a generous dusting of icing sugar and VOILA your own deconstructed strawberry cheesecake.

#QuickBites

Cuisine : American Course : Dessert Skill Level : Novice

Prep : 5 mins Cook : 10 mins Ready in : 15 mins  Serves : 2 servings

INGREDIENTS             

Egg Wash:

  • 4 Eggs
  • 1 Cup Milk
  • 1 tbsp Vanilla
  • 1 tbsp Cinnamon

Strawberry Cheesecake:

  • 113 g Cream Cheese, warmed up for spreading
  • 2 tsp. Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 ½ Cups Strawberries, divided and diced
  • ¾ Heavy Cream (optional)
  • 1 tbsp Cinnamon
  • 1 tbsp Granulated Sugar
  • Maple Syrup, for serving

DIRECTIONS:

  1. In a medium bowl, mix cream cheese, vanilla, lemon juice and heavy cream (optional)
  2. Take 2 slices of bread and spread mixture on both sides.
  3. Press sliced strawberries on both slices & press together.
  4. Dunk in egg wash.
  5. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
  6. Stack and garnish with strawberries and confectioners’ sugar.
  7. Add maple syrup to preference
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Green Apple Mojito

Posted on by editor
24
May

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Green Apple Mojito

by Mac Azaman

Need something refreshing this summer? Well, try this Mock tail recipe, that literally takes 5 minutes. Super easy and make as much as you want!

Cuisine : Western Course : Beverage Skill Level : Novice
Prep : 0 mins Cook : 5 mins Ready in : 5 mins  Serves : 1 Serving

INGREDIENTS             

  • 14 oz Cup with Ice
  • 20 ml Monin Green Apple Syrup
  • 15ml Monin Wild Mint Syrup
  • Top-Up Soda
  • 2 pcs Cherry
  • 1 pc Mint Leaf

DIRECTIONS

  1. Pour Monin Green Apple Syrup and Monin Mint Syrup into a serving glass.
  2. Add soda.
  3. Garnish with Cherry and Mint Leaf.
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Grilled Filet Mignon

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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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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

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26
Mar

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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

by Chef Susanne Despature

You’re gonna love this light and refreshing zesty Orange Salad with dried fruits that is drizzled with Orange Blossom Syrup!

Cuisine: European Course : Appetizer  Skill Level : Novice
Prep :  10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Servings

INGREDIENTS             

  • Orange Blossom Syrup
    • 10cl Freshly squeezed Orange Juice
    • 2 tbsp Orange Blossom Water
    • 1-2 tbsp Caster Sugar
    • 1 stick Cinnamon
  • Orange Salad
    • 4-5 Oranges, Navel without seeds
    • 10cl Orange Blossom Syrup
    • 2 Dates, seed removed, finely sliced
    • 30g Green Pistachios, coarsely chopped
    • Fresh Mint, Cinnamon, Icing Sugar

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

  1. Bring all the ingredients to a boil in a small saucepan.
  2. Let simmer for 3-4 minutes, until the sugar has dissolved completely.
  3. Transfer to a small bowl and let cool out.

DIRECTIONS TO ORANGE SALAD

  1. Peel the oranges and cut into 5 mm slices.
  2. Arrange in a bowl with fine slices of dates and freshly chopped mint.
  3. Pour the orange blossom syrup over the fruit salad and sprinkle with coarsely chopped pistachios, a little bit of ground cinnamon and icing sugar.
  4. Decorate with mint sprigs.
  5. Serve fresh with passion fruit sorbet or ice cream.

 

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

Posted on by editor
26
Mar

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

by Chef Emma Coultas

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins  Serves : 4 Servings

INGREDIENTS             

  • 400g Baby Potatoes, scrubbed, and halved if large
  • 250g Fine French beans, topped and tailed
  • 1 Small shallot, finely chopped
  • 3 tbsp Red Wine Vingear
  • 1 tsp Dijon Mustard
  • ½ – 1 tsp Salt
  • 6 tbsp Canola Oil
  • 1 tsp Chopped Flat Leaf Parsley
  • ½ tsp Chopped Thyme
  • Pepper

DIRECTIONS

  1. Bring a pot of well-salted water to a rapid boil. As it is coming to a boil, add the baby potatoes and boil until just tender; lift out with a slotted spoon and place in a large bowl. Prepare another smaller bowl with some ice water. Place green beans in boiling water for one minute, drain and plunge into ice water for a minute. Drain and add to boiled potatoes.
  2. While the potatoes boil, place the shallot, vinegar, mustard and salt in a bowl and whisk to combine. Slowly start adding oil in a drizzle while still whisking. When all the oil has been added, add the herbs and pepper and whisk to combine. Taste and adjust as needed.
  3. Add dressing to warm potatoes and beans and toss well. Can be served immediately but improves on sitting for 15-30 minutes.
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