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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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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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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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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

Posted on by joyd
13
Jun

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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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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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