• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Kway Pie Tee

Posted on by editor
23
Feb

< Back to Recipe Listings

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.
Posted in

Grilled Mochi Pancake: Leek & Shiitake Pancake

Posted on by editor
02
Feb

< Back to Recipe Listings

Grilled Mochi Pancake: Leek & Shiitake Pancake

by Autumn Brown

With Bruno Compact Hot Plate, you can now make Japanese-inspired Leek & Shiitake Grilled Mochi Pancake!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 1 hr 30 mins Cook : 10-15 mins Ready in : 1 hr 45 mins  Serves : 1-2 Servings

INGREDIENTS:

  • Mochi Pancake
    • 150g Glutinous Rice Flour
    • 150g Hot Water
    • 2 tbsp Oil
    • 40g Caster Sugar*
      • Substitute with 5g salt + a pinch of caster sugar for savoury Mochi
  • Leek & Mushroom Mixture
    • 1 pc Leek, chiffonade
    • 1 pc Red Chili, deseeded and diced
    • 3-5 pcs Fresh Shiitake Mushrooms
    • 1 tsp Sesame Seed Oil
    • Salt to taste
    • White Pepper to taste

DIRECTIONS:

  1. Stir fry leek, chili and mushrooms quickly and set aside to cool.
  2. To make mocha pancake, add oil, salt and sugar to water and bring to a boil. Make a well in the center of glutinous rice flour and pour the hot water mixture in.
  3. Mix immediately with a pair of chopsticks or wooden spoon until dough is formed.
  4. When dough is cool enough to touch but still fairly hot, add in cooled leek mixture. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  5. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  6. Divide dough into 6 portions and roll them out to around 8mm thick.
  7. Using the Bruno Grill Plate attachment, turn the heat to medium-high and coat hotplate with a bit of oil. Slowly grill pancakes until golden brown and on both sides.
  8. Cut into bite sized strips. Serve with some sweet sauce and chili sauce for dipping.
Posted in

Mushroom and Spinach Quiche

Posted on by editor
24
Jan

< Back to Recipe Listings

Mushroom and Spinach Quiche

by Charlynn Gwee

Indulge in this flavourful, cheesy Mushroom and Spinach Quiche for a savoury breakfast delight!

Cuisine : Baking  Course : Appetizer Skill Level : Novice
Prep : 15 mins  Cook : 30 mins Ready in : 45 mins  Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 6 rashes Bacon, Diced
    • 1 Medium size Yellow Onion, Diced
    • 300g Button Mushroom
    • 100g Wilted Spinach
    • 50g Shredded Cheese
  • Cream Salad
    • 175g Heavy Cream
    • 4 Eggs + 2 Egg Yolks
    • Salt
    • Pepper
    • 1 tbsp Freshly chopped Thyme Leaves
    • Puff Pastry

DIRECTIONS:

  1. Thaw puff pastry.
  2. Preheat oven to 200℃.
  3. Whisk up all ingredients in the cream sauce and set aside.
  4. Fry up diced bacon till crispy and golden brown, set aside.
  5. Sauté onion & mushroom in remaining bacon fat till caramelized.
  6. Line baking mould with puff pastry Layer in bacon, mushroom, handful of cheese and spinach and fill the tart with cream sauce till full.
  7. Bake on bottom heat for 20 mins followed by top heat for another 10 mins.
  8. It’s ready when the shells are golden brown and eggs are firm.
Posted in

Lyonnaise Salad

Posted on by editor
18
Jan

< Back to Recipe Listings

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.
Posted in

Cheesy Seaweed Bread Sticks

Posted on by editor
18
Jan

< Back to Recipe Listings

Cheesy Seaweed Bread Sticks

by Julie Yee

Serve these crisp Cheesy Seaweed Bread Sticks alongside with a salad, a big bowl of soup or just enjoy it the way it is!

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

INGREDIENTS             

  • 250gm Plain Flour
  • 20gm Parmesan Cheese
  • 2gm Black Pepper/ Seaweeds
  • 2gm Herbs (any)
  • 25gm Egg White
  • 1/2 tsp Salt
  • 1/2 tsp Instant Yeast
  • 125gm Water
  • 1 no Egg – for glazing

DIRECTIONS

  1. Place all ingredients into kneading bowl. Knead until dough is formed.
  2. Add butter and continue to knead until the dough can be stretched. Perform ‘window panel test’ by holding a dough of a golf ball size between your fingers and gently spreading your fingers and thumb apart thus stretching the dough into a thin translucent membrane like a windowpane. Cover and leave the dough aside to rest for about 30 minutes.
  3. Turn dough out onto a well-floured work surface. Flatten the air and roll the dough out thinly into 1/2 cm thick. Cut into 1cm long strips.
  4. Divide dough into 4 long logs and twist it and place in the aluminum foils.
  5. Leave to proof till 60%. Glaze the dough with eggs.
  6. Bake at 180C for 12-15 minutes.
Posted in

Fried Beancurd Skin Dumpling with Chives and Prawn served with Mayonnaise

Posted on by editor
12
Jan

< Back to Recipe Listings

Fried Beancurd Skin Dumpling with Chives and Prawns served with Mayonnaise

by Julie Yee

Make this easy-to-make and delicious Dim Sum Classic, Fried Beancurd Skin Dumpling with Prawns, at home with Chef Julie’s recipe!

Cuisine : Asian Course : Condiments Skill Level : Novice
Prep : 20  Cook : 8 mins Ready in : 28 mins  Serves : 6-8 Servings

INGREDIENTS             

  • 150gm Chinese Chives (cut into 1cm long)
  • 50gm Diced Carrot
  • 150gm Prawn
  • 100gm Minced Pork
  • Seasoning
    • 2 tsp Oyster Sauce
    • White Pepper as desired
    • ½ tsp Sugar
    • ½ tbsp. Cooking Wine
    • 1 tsp Garlic/Sesame Oil
    • 1 tsp Potato Starch
    • ** Beancurd sheet – wipe with a clean damp towel

DIRECTIONS FOR STEAMING/ FRYING THE DUMPLINGS

  1. Combine all the ingredients and seasoning together.
  2. Cut beancurd sheet into 10cm x 10cm square.
  3. Spoon some filling on each skin and fold into half, forming a moon shape.
  4. Brush the edges with potato starch water and seal by pleating or just stick 2 sides together.
  5. Heat oil and deep fry rolls under medium low heat. Or steam for 8 minutes.
Posted in

Baked Churro Twists

Posted on by sarahfoo
11
Jan

< Back to Recipe Listings

Baked Churro Twists

by ToTT

Love churros but don’t like the fact that they’re deep fried? Try these baked churro twists! No one will be able to resist dunking these sweet, crispy pastry strips into a luscious chocolate sauce! #QuickBites

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 20 mins  Cook : 20 mins Ready in : 40 mins  Serves : 4-6 Servings

INGREDIENTS             

Churro Twists  

  • 1 Sheet of Puff Pastry, thawed
  • 4 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • Eggwash (one egg beaten with 1 tbsp milk/water)

Chocolate Sauce 

  • 1 cup Semisweet Chocolate
  • 1/2 cup Heavy Cream
  • 1 tbsp Unsalted Butter, softened at room temperature
  • 1/8 tsp salt

DIRECTIONS

  1. Line 2 baking sheets with some parchment paper. In a small bowl, mix together the sugar and cinnamon and set aside.
  2. Lay out the puff pastry on a lightly floured surface, roll it out so it’s around 1” bigger, brush the egg wash all over the top, then sprinkle evenly with the cinnamon sugar mixture.
  3. Cut about 1 inch strips lengthwise using a pizza cutter, then take the two ends and give it a few twists. Place on baking sheet.
  4. Preheat your oven to 190°C, bake the twists for 15 to 20 minutes or until golden brown.
  5. While the twists are cooling, prepare the chocolate sauce.
  6. In a small saucepan, add all the ingredients for the sauce, stirring constantly on medium-low heat, cook the mixture until everything is evenly melted then pour the sauce in a dish.
Posted in

Steamed Black Bean Paste Chicken

Posted on by editor
04
Jan

< Back to Recipe Listings

Steamed Black Bean Paste Chicken

by Julie Yee

Whet your appetite with this tasty Steamed Black Bean Paste Chicken made with sweet and salty fermented black bean sauce

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 50 mins  Cook :10 mins Ready in : 60 mins  Serves : 2-4 Servings

INGREDIENTS             

  • 300g Boneless Chicken Leg
  • Potato Starch
  • 10g Fermented Black Beans
  • 1 tbsp Minced Garlic
  • ½ tsp Chicken Powder
  • A dash of Salt
  • 1 tsp Sesame Oil
  • 1 tsp Sugar
  • 1 tsp Pickled Plum
  • 1 de-seed/ chopped Red Chili

DIRECTIONS

  1. Cut boneless chicken leg into about 1.5cm x 3cm size.
  2. Marinate chicken with potato starch for about 30 minutes.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10 minutes over high fire.
  6. Garnish with chilli slices and serve immediately.
Posted in

Soft Shell Crab with Thai Green Mango Salad

Posted on by editor
28
Dec

< Back to Recipe Listings

Soft Shell Crab with Thai Green Mango Salad

by Julie Yee

Enjoy a refreshing Thai Green Mango Salad topped with crispy-fried Soft Shell Crab for an appetizing starter.

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 1-2 Servings

INGREDIENTS

  • Dressing
    • 6 tbsp Thai Sweet Chili Sauce
    • 1 tbsp Lemon Juice
    • 1 tbsp Fish Sauce
  • 1 Frozen Soft Shell Crab (160g each)
  • Potato Starch
  • Oil for Deep Frying
  • 2 Large Mango, sliced
  • 10g Mint Leaves
  • 1 tbsp Chopped Coriander
  • 2 tbsp Toasted Peanuts, coarsely chopped
  • 1 Small Red Onion, sliced
  • 1 Tomato Seeded, sliced
  • Garnish
    • 10g Coriander Leaves

DIRECTIONS 

  1. Combine ingredients for salad dressing and chill.
  2. Dust crab with potato starch and deep fry in preheated oil till crispy.
  3. Toss salad ingredients together with dressing.
  4. Arrange on centre of serving plate and place soft shell crab on top of salad.
  5. Garnish with coriander leaves.
Posted in

Salted Egg Custard Pau

Posted on by editor
22
Dec

< Back to Recipe Listings

Salted Egg Custard Pau

by Julie Yee

Enjoy the sweet and savoury Salted Egg Custard Pau with salted egg custard oozing out that looks seemingly simple.

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 2 hrs  Cook : 20 mins Ready in : 2 hrs 20 mins  Serves : 6-8 Servings

INGREDIENTS

  • Pau Dough
    • Sponge Dough
      • 1pkt Instant Yeast
      • 150ml Water
      • ¾ tsp Condensed Milk
      • 300gm HK Flour
    • 200gm HK Flour
    • ¾ tbsp. D. Baking Flour
    • 120gm Sugar
    • 1/3 tsp Ammonia Powder
    • 70gm Water
    • 30gm Crisco Shortening
  • Salted Egg Custard Filling
    • 80gm Egg Yolks (Steam 8 mins & mash)
    • 80gm Fine Sugar
    • 60gm Custard Powder
    • 40gm Milk Powder
    • 60gm Coconut Milk
    • 20gm Corn Starch
    • 80gm Butter

 

 

DIRECTIONS FOR PAU DOUGH

  1. To make the sponge dough knead all ingredients into a dough and allow it to rest for 30 minutes.
  2. Mix all ingredients in a mixing bowl and add in the sponge dough. Knead till shiny and smooth about 30 minutes.
  3. Roll into a ball & proof for another 30 minutes. Portion into 25gm.
  4. Wrap Char Siew fillings and fold into a circular motion to form a pau shape.
  5. Put on a piece of white paper and rest for 15 minutes.
  6. Steam at highest heat for 8 minutes.

DIRECTIONS FOR SALTED EGG CUSTARD FILLING

  1. Cream the butter for 3 minutes and add in all the ingredients.
  2. Chill until it becomes firm and portions into balls. Freeze until solid hard.
  3. Place in oiled paper cups & rest for 10 minutes before steaming.
  4. Steam in high fire for 8-10 minutes. (Don’t over steam or it will burst!)
Posted in