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Cheddar Chive Biscuits

Posted on by editor
23
Aug

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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

Posted on by editor
10
Jul

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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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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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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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Cream Puff Bread

Posted on by editor
22
May

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Cream Puff Bread

by Chef Amy Ho of Ankarsrum Assistent Original

You can never go wrong with a delicious Cream Puff Bread! Though it might take some time, the finished product is worth all the effort.

Cuisine : European Course : Dessert  Skill Level : Novice

Prep : 2 h 20 mins Cook : 1 h 20 mins Ready in : 3 h 40 mins  Serves : 5 – 10 Cream Puff Breads

INGREDIENTS             

  • Dough
    • GROUP A
      • 125g Meiji Mike
      • 175g Chilled Water
      • 60g Sugar
      • 5g Instant Yeast
    • GROUP B
      • 500g Blue Jacket Bread Flour
      • 15g Full Cream Milk Powder
    • GROUP C 
      • 8g Salt
    • GROUP D
      • 20g Un-salted Butter
  •  Puff
    • 100g Water
    • 100g Un-salted Butter
    • 100g Blue Jacket Cake Flour
    • 3 Eggs
  • Chantilly Butter Cream 
    • 120g Un-salted Butter, room temperature
    • 40g Icing Sugar
    • 20g Whipped Cream, chilled
    • 120g Full Cream Milk Powder

DIRECTIONS

Dough

  1. Using the AO mixer fitted the stainless steel bowl with a dough roller, load the ingredient (A) together and turn on the machine, let all the particles are dissolved.
  2. Combine the ingredient (B) into the (A), and then add the (C) once become a dough, turn to mid-high speed knead and set timing for 10 minutes or till the dough with well surface.
  3. Add in the (D) and turn to mid-high speed knead for another 8mins, till the dough achieve well gluten.
  4. Let the dough ferment for about 40mins (or double size of the dough)
  5. Divide the dough to 50g each then roughly shape into balls and let it rest for 20-30mins.
  6. On the work surface, use the rolling pin gentle roll the dough into an oval shape, and roll it up to an olive shape, then place it on the baking tray for final proof about 60-80mins.
  7. Preheat the oven to 180’C, and bake at 180’C for 20 mins.

Puff                                                                                                                            

  1. Put the water and un-salted butter into a cooking bowl, cook till boiled then turn off the fire.
  2. Add in the cake four mix it well.
  3. Slowly add in the egg one by one, mix it till thick.
  4. Pack into to a pastry bag and pipe it on each bread once the final proof completed.

Chantilly Buttercream

  1. Combine the icing sugar and the room temperature unsalted butter into the mixing bowl, whip it till smooth.
  2. Add in the whipping cream and beat the mixture until creamy and smooth.
  3. Pull in the full cream milk powder and mix until well combined.
  4. Pack into to a pastry bag and pipe the filling into each bread.

Final Method

  1. Make a cut in the center of the bread and pipe in the Chantilly butter cream.
  2. Sieve the icing sugar on top of the bread.
  3. Add on some berries or nuts for decoration.
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