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Kway Pie Tee

Posted on by editor
23
Feb

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Kway Pie Tee

by Charlynn Gwee

Get your guests to fill in the Kway Pie Tee shells with chicken and pine nuts in a do-it-yourself Kway Pie Tee party!

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

INGREDIENTS                                          

  • 2 tbsp Oil
  • 1 tsp Chopped Garlic
  • ½ tbsp Chopped Ginger
  • ½ Diced Onions
  • 250gm Boneless Chicken Leg/ Breast (Diced)
  • ½ small Red Bell Pepper (Diced)
  • 100gm Zucchini (Seeded, diced)
  • 2 tbsp Oyster Sauce
  • 1 tsp Coarse Ground Black Pepper
  • 30gm Pine Nuts (Toasted)
  • Coriander Leaves for Garnish
  • 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 zucchini, pour in oyster sauce and sprinkle black pepper over the chicken. Cook for another two minutes.
  3. Add in the pine nuts to the chicken, mix well and fill into pie tee cups as required. Garnish with some coriander leaves.
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Sukiyaki

Posted on by editor
23
Feb

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Sukiyaki

by Autumn Brown

Loaded with vegetables, mushrooms and well-marbled beef in a sweet and savoury Kanto-Style soy sauce broth with Kansai-Style condiments! This is the dish to make for a heart-warming family gathering.

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings

INGREDIENTS             

  • Well-marbled beef sliced for sukiyaki (3mm thick)
  • Preferably a good quality ribeye , short rib or chuckroll
  • Japanese Leak
  • Napa Cabbage
  • Carrot
  • Enoki Mushrooms
  • Fresh Shiitake Mushrooms
  • Firm Tofu
  • Konnyaku Noodles
  • Udon Noodles
  • Freshest Pasteurised Eggs (Optional)
  • Sukiyaki Sauce Kanto-Style, Eastern Japan
    • 1 part Sake
    • 1 part Mirin
    • 1 part Soy Sauce
    • 1 part Kombu Stock
    • ¼ part Brown Sugar
  • Sukiyaki Condiments Kansai-Style, Western Japan
    • Sake
    • Soy Sauce
    • Brown Sugar

DIRECTIONS

Kanto Style

  1. To make Kanto-style sukiyaki sauce, combine all ingredients inside Bruno Nabe Pot and bring to a boil for around 5 minutes to reduce the mixture slightly.
  2. Arrange Japanese cabbage, leek, tofu, mushrooms and simmer for about 3 minutes, then add the thinly sliced beef and udon. Simmer the ingredients for another 3-5 minutes until all ingredients are well-cooked.
  3. To enjoy Kanto-style sukiyaki, dip cooked vegetables and beef in beaten pasteurized egg.
  4. Add more sukiyaki sauce and repeat step 2 to continue cooking.

Kansai Style     

  1. To make Kansai-Style sukiyaki, preheat Bruno Nabe Pot on high.
  2. Place a piece of beef fat, move it around to render its fat. If you don’t have any beef fat, add 1 tsp of oil and spread it around.
  3. Add some brown sugar, and sear sliced beef in the pot. Drizzle sake and soy sauce. Let it sizzle, then flip the beef to cook the other side briefly. Do enjoy the beef by dripping in pasteurized eggs.
  4. In the same pot, arrange cabbage, leef, tofu, mushrooms, konnyaku noodles and sliced beef. Sprinkle brown sugar, drizzle soy sauce and sake. Allow ingredients to simmer and cook.
  5. To enjoy Kansai-style sukiyaki, dip cooked vegetables and beef in beaten pasteurized egg.
  6. Add the end when all ingredients are taken out of the pot, add cooked udon or rice to soak up the flavourful sauce. Add more brown sugar, soy sauce and sake if mixture is too dry.
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White Chocolate Heart Tarts

Posted on by sarahfoo
01
Feb

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White Chocolate Heart Tarts

by ToTT

Say it with tarts this Valentine’s Day! These no-bake heart-shaped tarts look impressive but take no time at all to make!

Cuisine : European Course : Baking Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20-30 mins Serves : 6 Pieces

INGREDIENTS:

  • 200g Digestive Biscuits
  • 60g Butter, melted
  • ½ cup Thickened Cream
  • 80g White Chocolate, melted and cooled
  • A handful of fresh Raspberries

DIRECTIONS 

  1. Place food processor and process till finely chopped.
  2. Add melted butter and combined till mixture till combined.
  3. Pour mixture into Nordic Ware Mini Heart Baking Cake Pan evenly. Using the back of a metal teaspoon, press mixture over base and sides. Refrigerate for 30 minutes or until firm.
  4. Whisk cream until soft peaks form and add melted white chocolate. Fold until combined.
  5. Pour the mixture into the cake pan evenly.
  6. Garnish with fresh raspberries.
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Nian Gao Puffs

Posted on by editor
30
Jan

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Nian Gao Puffs

by ToTT

Looking for an ultra-easy yet delicious snack to serve up this Lunar New Year? These Nian Gao Puffs will seal the deal! Sweet and chewy Nian Gao wrapped in crispy puff pastry, what’s not to love?

Cuisine : Asian Course : Baking Skill Level : Novice
Prep : 5 mins Cook : 20-25 mins Ready in : 25-30 mins Serves : 14 Pieces

INGREDIENTS:

  • Sheets of Puff Pastry
  • Nian Gao, sliced into ~5cm
  • Black Sesame Seeds
  • 1 Egg

DIRECTIONS 

  1. Preheat oven to 190C.
  2. Slice puff pastry into desired size, ensuring there is at least 2cm extra at each side to wrap the nian gao.
  3. Lay the nian gao on top of the puff pastry, wrap into desired shape and seal the edges.
  4. Add 1 tsp of water into cracked egg and whisk lightly.
  5. Using a pastry brush, apply egg wash all over pastry.
  6. Sprinkle some black sesame seeds and bake for 20-25 mins, or until golden brown.
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Beef Fillet

Posted on by editor
24
Jan

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Beef Fillet

by Michele Ow

A delicious and easy-to-prepare beef fillet that is seasoned perfectly with herbs, chicken stock and lemon will leave you wanting more.

Cuisine : European Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 8-10 mins Ready in : 28-30 mins  Serves : 2 Servings

INGREDIENTS:

  • 1 Beef Fillet
  • 50ml Chicken Stock
  • Thyme
  • Rosemary
  • Bay Leaf
  • Parsley
  • 1 Lemon
  • Capers
  • Salt and Pepper

DIRECTIONS:

  1. Season beef fillet with salt and pepper.
  2. In a hot pan, sear the beef fillet for around 8 to 10 minutes.
  3. Pour in chicken stock and add a spring of Rosemary, thyme and 1 bay leaf.
  4. Rest the beef for 10 minutes.
  5. Roughly chop handful parsley, and mix in 1/2 lemon’s zest, and 1/2 tbsp of capers, season well.
  6. Plate beef; enjoy.
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Peanut Ball Cookies

Posted on by editor
24
Jan

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Peanut Ball Cookies

by Julie Yee

This Chinese New Year, bake these savoury-sweet Peanut Ball Cookies for your guests.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS:

  • Group 1
    • 100g Ground Peanut
    • 80g Icing Sugar
    • 120g Plain Flour
    • ½ tbsp. Milk Powder
    • ½ tsp Vanilla Powder
    • 2/3 tsp Double Action Baking Powder
  • Group 2
    • 1 ½ tbsp. Creamy Peanut Butter
    • 80g Peanut Oil

DIRECTIONS:

  1. Mix Group 1 all the ingredients evenly.
  2. Add in Group 2 & mix till a smooth paste is formed.
  3. Mould it into balls of 5gm each. Place on a greased tray.
  4. Egg wash & place ½ a peanut on top.
  5. Bake at 170ºC for approx. 20 minutes.
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Lyonnaise Salad

Posted on by editor
18
Jan

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Lyonnaise Salad

by Eric Low

Pack this simple yet classic French salad made with pancetta bacon, potatoes and eggs for lunch this week!

Cuisine : European  Course : Appetizer Skill Level : Novice
Prep : 10 mins  Cook : 10 mins Ready in : 20 mins  Serves : 2 Servings

INGREDIENTS             

  • Dressing
    • 1 tsp Plain Dijon or Whole Grain Dijon Mustard
    •  3 tbsp Lemon Juice or Red Wine Vinegar
    • 3 tbsp Chopped Red Onion or Shallots
    • 80ml Extra Virgin Olive Oil
  • Salad
    • 200gm Assorted Lettuce Leaves (Mesclun), torn into bite size pieces
    • 80g Pancetta Streaky Bacon, diced
    • 2 no Hard Boiled Eggs
    • 1 no Dutch Potatoes, peeled, sliced and boiled
    • 30gm Parmesan Cheese, grated

DIRECTIONS

  1. Whisk all ingredients for dressing together and chill.
  2. Divide lettuce leaves into 2 portions. Sauteed bacon till brown and sprinkle all over the salad. Arrange the sliced eggs and potatoes over the leaves.
  3. Drizzle the dressing over the salad and sprinkle on the parmesan cheese.
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Strawberry Milk Soft Roll

Posted on by editor
14
Nov

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Strawberry Milk Soft Roll

by Julie Yee

Indulge a moist Strawberry Milk Soft Roll filled with fluffy cream. It is the perfect addition to your brunch menu!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 12 mins Ready in : 27 mins Serves : 4 Servings

INGREDIENTS:

  • Group 1
    • 4 Egg White (Big)
    • 90g Castor Sugar
  • Group 2
    • 4 Egg Yolk (Big)
  • Group 3
    • 100g HK flour – Sifted
    • ¾ tsp Baking Powder
  • Group 4
    • ½ tsp Raspberry Paste
    • 100g Strawberry UHT Milk (Warm)

DIRECTIONS:

Preheat the oven at 200ºC for 30mins – use the middle shelf        

  1. Whisk egg white then add in castor sugar (Group 1).
  2. Whisk till light & fluffy.
  3. Add in egg yolks (Group 2) & beat for another 3 minutes.
  4. Fold in flour gently by hand (Group 3).
  5. Add in Raspberry emulco & milk (Group 4) last.
  6. Bake at 12 minutes for 200ºC.
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Roasted Broccoli Pesto

Posted on by editor
14
Nov

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Roasted Broccoli Pesto

by Chris Ng

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 4 Servings


INGREDIENTS:

  • ½ no Broccoli
  • 2 no Garlic
  • 2-3 tbsp Parmesan
  • 50ml Olive Oil

DIRECTIONS:

  1. Confit broccoli in oil until tender.
  2. Blend broccoli with rest of the ingredients.
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Christmas Chocolate Pretzels

Posted on by editor
14
Nov

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Christmas Chocolate Pretzels

by ToTT

These Chocolate Coated Pretzels are perfect as a snack, party favour or even dessert this Christmas! They are easy to make, sweet, salty and crunchy all at once!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 2-4 Servings

INGREDIENTS:

  • Pretzels
  • 1 cup White Chocolate Chips
  • 1 tsp Vegetable Oil
  • Red Candy Melts or White Chocolate Chips Melt Dyed Red

DIRECTIONS:

  1. Put white chocolate chips into a microwaveable bowl. Add about a teaspoon of vegetable oil and stir it together with the white chocolate chips.
  2. Microwave till fully melted.
  3. Dip pretzels into melted white chocolate and lay it flat on a piece of baking paper to harden.
  4. Once the chocolate has hardened, melt the red candy melts and microwave it till melted.
  5. Pour melted red candy melts into a small ziploc bag. Snip off the bottom corner of the bag and drizzle the red candy over the hardened white chocolate. Allow it to harden.
  6. Enjoy!
  7. Store in a cool place in an airtight container for up to 2 days.
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