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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

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23
Jul

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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

by Eric Low

A simple and easy to consume dish to present to your guests! The chicken is pan-fried with sautéed garlic, ginger and onions. Bell peppers, asparagus and oyster sauce are then added. Before serving, mix the pine nuts with the chicken and serve in the Kueh Pie Tee Shells.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 12

INGREDIENTS:

  • 2 tbsp Oil
  • 1 tsp Chopped Garlic
  • ½ tsp Chopped Ginger
  • ½ Onion (diced)
  • 250g Boneless Chicken Leg/Breast (diced)
  • ½ Small Red Bell Pepper
  • 100g Zucchini (seeded, diced)
  • 2 tbsp Oyster Sauce
  • 1 tsp Coarse Ground Black Pepper
  • 30g Pine Nuts (toasted)
  • Coriander Leaves (for garnish)
  • Kueh Pie Tee Shells

DIRECTIONS:

  1. Heat oil in pan, sauté garlic, ginger and onions till fragrant. Add the chicken and cook for two minutes.
  2. Toss in the bell peppers and asparagus, pour in oyster sauce and sprinkle black pepper over the chicken. Cook for another two minutes.
  3. Add in the pine to the chicken, mix well and fill into pie tee cups as required. Garnish with some coriander leaves.
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Tortilla Espanola

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23
Jul

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Tortilla Espanola

by Eric Low

This delicious spanish omelette is a household dish which is easy to do. The thinly sliced potatoes are blanched and mixed with caramelized onions, eggs and salt. Cook until tortilla is golden brown.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 3 Large Dutch/Idaho Potatoes (sliced 5mm, blanched)
  • 1 Large Onion (thinly sliced)
  • 6 tbsp Olive Oil or Garlic Oil
  • 6 Eggs (beaten)
  • 1 tsp Salt

DIRECTIONS:

  1. Heat 2 tbsp of oil in non stick pan, sauté the onions till soft and slightly caramelized.
  2. Mix onions, eggs and potatoes together. Season the egg mixture with salt.
  3. Heat remaining oil in non-stick pan. Spread the mixture all around the pan. Using a slow fire, allow the tortilla to set for 2-3 minutes before turning over.
  4. Using a plate larger than the pan, flip the tortilla over and add some oil to the pan and slide it back in. Cook for another 3-4 minutes until the tortilla is firm.
  5. Allow the tortilla to cool before slicing. Serve with aioli and bread.
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Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

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23
Jul

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Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

by Eric Low

The main component for this aioli is the roasted garlic purée. Garlic is first tossed with oil, salt and pepper then roasted in the oven. It is then purée into paste with olive oil. Aioli is formed when the purée mixed with mayonnaise.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 35 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (unpeeled, break into cloves)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 200g Mayonnaise
  • 1 tbsp Roasted Garlic Puree
  • 2 tbsp Chopped Parsley

DIRECTIONS:

  1. Preheat oven to 160°c. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.
  2. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.
  3. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.
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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

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23
Jul

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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

by Eric Low

A classic household recipe but with chef’s special sauce! The chicken is blanched till it is fully cooked and the meat is shredded. Combine the chicken bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring the mix to boil and simmer for 30-40 minutes until flavourful. Boil the egg noodles and served with ample sauce over it.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 1 piece of Whole Chicken Breasts or Thigh

 

Home Made Oyster Sauce

  • 200g Chicken Bones
  • 100ml Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 350ml Chicken Stock
  • 30g Dried Oysters
  • ½ tsp Penang Shrimp Paste
  • 20g Dried Scallops (shredded)
  • 10g Dried Chinese Mushrooms (soaked, remove stalks)
  • 1 tbsp Sugar
  • Cornstarch (for thickening)
  • Assembly
  • 200g Shredded Chicken Meat
  • Sliced Chinese Mushrooms
  • HK Dried Egg Noodles
  • Mustard Greens or Cai Xin (blanched)

DIRECTIONS:

  1. Blanch chicken breasts/thigh until cooked. Extract meat and shred it. Retain bones for sauce.
  2. Combine bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring sauce ingredients to boil and simmer for 30-40 minutes until flavourful. Strain and discard away the solids.
  3. Adjust taste of sauce with sugar and thicken slightly with cornstarch solution.
  4. Bring a large pot of water to boil and blanch egg noodle not more than 2 minutes. Refresh in cold water and re blanch again.
  5. Transfer noodle to serving plate, spoon some of the oyster sauce over, garnish with shredded chicken meat, mushrooms and mustard greens.
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Sambal Ikan Bilis Chili

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23
Jul

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Sambal Ikan Bilis Chili

by Eric Low

Also known as anchovies in chili paste, this paste is crucial for a good nasi lemak. The ikan bilis is mixed with a sautéed shallots, garlic and lemon grass fusion then doused with ample chili paste and spoonfuls of belachan.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 10

INGREDIENTS:

  • 200ml Oil (plus extra if needed)
  • 200g Shallots (finely minced)
  • 4 cloves of Garlic
  • 2 stalks of Lemon Grass (trimmed, use only bottom half)
  • 50g Dried Anchovies or Ikan Bilis (rinsed)
  • 500ml Wet Chilli Paste
  • 2 tbsp Belachan Powder
  • 100g Sugar or Gula Melaka
  • 1 tsp Salt

DIRECTIONS:

  1. Finely ground shallots, garlic and lemon grass together into a paste.
  2. Heat oil and sauté the paste till fragrant, add dried anchovies and cook for another minute.
  3. Pour in wet chili paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.
  4. Add belachan powder, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.
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Pasta Olio Alio Pepperocino

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23
Jul

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Pasta Olio Alio Pepperocino

by Eric Low

This is possibly the easiest and quickest pasta dish. Using only 5 other ingredients, this easy meal does not compromise its taste. Add Parsley if desired.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 6

INGREDIENTS:

  • 1 packet of Long Pasta (500g)
  • 200ml Water (from cooking pasta)
  • 150ml Extra Virgin Olive Oil
  • 3 tbsp Chopped Garlic
  • 3 tbsp Chilli Pepper Flakes
  • 1 stalk of Parsley (chopped)
  • Salt (to taste)

DIRECTIONS:

  1. Boil pasta in plenty of boiling water according to recommended time on label (less 2 minutes). Stir constantly and when ready, drain and set aside.
  2. Heat oil in pot, sauté garlic and chilli flakes till fragrant. Return pasta to pot, pour in reserved water and add the chopped parsley. Season to taste.
  3. Serve pasta with grilled meats or seafood.
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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

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23
Jul

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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

This simple but succulent pasta dish can make a satisfying portable lunch. Add fresh shrimps in a white wine and tomato broth for a truly satisfying meal!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 500g Long Pasta (Spaghetti, Linguine, Angel Hair), cooked al dente
  • 200ml Extra Virgin Olive Oil
  • 450g Peeled Large Prawns
  • 2 tbsp Chopped Garlic
  • 300g Zucchini (sliced)
  • 4 Large Tomatoes (diced)
  • 200ml White Wine
  • 2 tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Water (from boiling pasta)
  • 4 tbsp Chopped Parsley

DIRECTIONS:

  1. In a large pot of boiling water, cook pasta based on recommended cooking time on packaging label, minus 2 minutes. Retain some of the cooking liquid. Refresh pasta with water and drain.
  2. Heat olive oil, sauté and prawns and garlic till fragrant, remove prawns and add zucchini and tomatoes and cook for another minute.
  3. Pour in white wine and return prawns and pasta to pot. Add chopped parsley and season with salt and pepper and toss evenly.
  4. Divide pasta into serving portions and serve.
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Nachos with Spinach Dip

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23
Jul

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Nachos with Spinach Dip

by Eric Low

Kick off your next get-together party with the irresistible and rich combination of nachos and flavourful spinach dip. This recipe is easy to achieve and prepare. Get the party starting!

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

INGREDIENTS:

  • 2 tbsp Butter
  • ½ Medium Onion (sliced)
  • 1 tsp Chopped Garlic
  • 200g Fresh Spinach
  • 200ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • Salt (to taste)
  • ½ tsp Coarse Ground Black Pepper
  • Cornstarch (for thickening)
  • 100g Parmesan Cheese
  • Nacho Chips

DIRECTIONS:

  1. Melt butter in sauce pan, sauté onions and garlic till fragrant. Add the fresh spinach and cook until wilted
  2. Pour in the cream and concentrated chicken stock. Season the dip with salt to taste and add the coarse ground black pepper
  3. Thicken the dip slightly with cornstarch and add the Parmesan cheese. Serve dip with nacho chips.
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Nasi Goreng Istimewa

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23
Jul

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Nasi Goreng Istimewa

by Eric Low

Start the day with this special fried rice, best served with a lightly fried egg, cucumber slices and prawn crackers!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 12 mins Ready in : 22 mins Serves : 4

INGREDIENTS:

  • 125ml Oil
  • 5 Eggs
  • 1 tbsp Chopped Garlic
  • ½ Brown Skin Onion (chopped)
  • 100g Beijing Cabbage (diced)
  • 200g Fresh Prawn Meat (diced, blanched)
  • 3 tbsp Sambal Chilli
  • 1 tsp Belachan Powder
  • 800g Cooked Rice
  • 4 tbsp Ketchup
  • 1 tbsp Fish Sauce
  • 1 tsp Dark Soya Sauce (kicap manis)
  • 80g Frozen Green Peas (thawed)

Garnish

  • Crispy Fried Shallots
  • Spring Onions (diced)
  • Sliced Red Chillies

DIRECTIONS:

  1. Heat oil, scramble eggs till foamy. Add garlic, onion and cabbage, sauté till fragrant.
  2. Mix in sambal chili and belachan powder. Return cooked rice to wok and fry for a minute. Add ketchup, fish sauce and dark soya sauce, sauté for another 5 minutes over high heat.
  3. Mix in green peas and toss for another minute, divide rice into 4 portions and serve with recommended garnishes.
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Braised Chicken with Chestnuts and Mushrooms

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23
Jul

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Braised Chicken with Chestnuts and Mushrooms

by Eric Low

Braised Chicken with Chestnuts and Mushrooms is one memorable succulent dish. Try cooking this traditional recipe and be amazed at how easy it is to create an impressive mushroom dish!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 110 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

Gravy

  • 2 tbsp Oil
  • 2 slices of Old Ginger
  • 6-8 cloves of Garlic (unpeeled, smashed)
  • 1 piece of Cao Guo (Indian Cardamon)
  • 1 piece of Cinnamon Stick
  • 1 tsp Cloves
  • 1 piece of Danggui
  • 1 tsp Sichuan Peppercorns
  • 2 pieces of Star Anise
  • 150ml Japanese Soya Sauce
  • 1 tbsp Dark Soya Sauce
  • 1 tsp Salt
  • 550ml Water
  • 2 tbsp Sugar (or 60g Rock Sugar)
  • 2 pieces of Coriander Root

Stuffing

  • 200g Fresh Chestnuts (peeled)
  • 100g Carrots (cut into cubes)
  • 30g Dried Shitake Mushrooms (soaked)

Assembly

  • 1 Whole Chicken (~1.2-1.5kg), chopped into bite-sized pieces
  • 4 tbsp Oil
  • Cornstarch (for thickening)
  • Fresh Coriander Leaves (for garnish)
  • Dash Shaoxing Huatiao Wine

DIRECTIONS:

  1. Heat oil and sauté garlic and whole spices for gravy till fragrant. Combine rest of ingredients for gravy in a sauce pot.
  2. Bring to boil and simmer for 30 minutes. Strain sauce and discard spices.
  3. Half fill pressure cooker with water. Add chestnuts and pressure cook for 30 minutes.
  4. In a braising pan, heat oil and lightly brown the chicken pieces. Add the carrots, mushrooms and pour in the pre-simmered gravy. Bring to boil and simmer for 40 minutes.
  5. Thicken braising sauce slightly with cornstarch solution. Serve chicken garnished with coriander leaves and drizzle some Shaoxing Wine over.
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