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Oreo Strawberry Dessert Cups

Posted on by editor
13
Aug

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OREO STRAWBERRY DESSERT CUPS

by ToTT

These delicious Oreo Strawberry Dessert Cups are perfect on any dessert table! Fresh strawberries with cream cheese frosting and crunchy Oreo crumbs make this a delicious delight – best of all, it’s really simple and quick to make!

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 15 min Serves: 2 serving

INGREDIENTS:

  • ½ Cup Chopped Strawberries
  • 8pc Oreo Cookies
  • Sugar
  • 2 Tbsp Melted Butter
  • ¼ Cup Whipped Cream
  • 2 Tbsp Cream Cheese
  • Strawberry Puree

DIRECTIONS:

  • Mix chopped strawberries and 1 Tbsp of Sugar together. Keep aside.
  • Crush Oreo cookies in a food processor.
  • Put crushed Oreos into a bowl and add 2 Tbsp Melted Butter. Mix well.
  • Add Oreo mixture as the first layer on the cup and keep in the fridge for 10 mins.
  • In the meantime, prepare a bowl with ¼ cup whipped cream, 1 Tbsp sugar and 2 Tbsp Cream Cheese.
  • Beat with a whisk or mixer until stiff peaks.
  • Take Oreo cups out of the fridge and add sugar-coated strawberries as the 2nd layer, and the cream cheese frosting as the 3rd
  • Finish off the final layer with some Strawberry puree, oreo crumbs and strawberries!

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.
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Easter Chick Devilled Eggs

Posted on by editor
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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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.
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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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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.
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