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Hainanese Breaded Pork Chop with Signature Sauce

Posted on by editor
02
Feb

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Hainanese Breaded Pork Chop with Signature Sauce

by Julie Yee

Have a taste of famous Hainanese Bread Pork Chop with Chef Julie’s recipe.

Cuisine : Asian  Course : Main Skill Level : Novice
Prep : 2hr 15 mins  Cook : 15 mins Ready in : 2 hr 30 mins  Serves : 1-2 Servings

INGREDIENTS

  • 20pcs Cream Crackers
  • 2 no Eggs
  • 1 tbsp Minced Garlic
  • 1 no Big onion
  • 2 no Tomato
  • 3 rings Pineapples Rings (cut)
  • 600gm Pork Collar
  • Marinade
    • ½ tsp Baking Soda
    • 1 tsp Five Spice Powder
    • ½ tbsp. Fine Sugar
    • 1 tbsp Minced Garlic
    • 1 tbsp Fermented Bean Paste
    • 1 tsp Sesame Oil
    • 1 tbsp Light Soya Sauce
    • 1 tbsp Corn Flour
  • Gravy
    • 5 tbsp Tomato Ketchup
    • 1 tbsp HP Sauce
    • 1 tbsp Worcestershire Sauce
    • 1 tbsp Sugar
    • 1 tbsp Hua Tiao Wine
    • 1 cup Water
    • ½ tbsp. Corn Flour (dilute with 2 tbsp water)

DIRECTIONS

  1. Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
  2. Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
  3. Blend the cream crackers.
  4. Coat the pork slices with the beaten eggs and coat with the cream crackers.
  5. Fry pork slices until is golden brown and drain dry.
  6. Heat oil and add the garlic.
  7. Add in the red onions and add in the tomato and pineapples slices.
  8. Pour in the gravy seasonings.
  9. Thicken gravy with the corn flour mixture.
  10. Pour sauce onto the fried pork.
  11. Serve with mixed vegetables and fries.
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Grilled Mochi Pancake: Red Bean Mochi Pancake

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02
Feb

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Grilled Mochi Pancake: Red Bean Mochi Pancake

by Autumn Brown

Enjoy Japanese-inspired Grilled Mochi with Bruno! Learn to make Red Bean Mochi Pancake from scratch with Chef Autumn Brown.

Cuisine : Baking Course : Dessert 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
  • Red Bean Paste
    • 200g Red Beans, soaked in water overnight
    • 150g Caster Sugar
    • 1-2 tsp Fresh Ginger Juice
      • May use store bought red bean paste as substitute too

DIRECTIONS

  1. Bring soaked red beans to a boil, then simmer for 1-2 hours. Until beans turn mushy when pressed with fingers.
  2. Drain the beans and mash with a fork or blender.
  3. Return mashed beans to pot, add sugar and ginger juice. Cook the mixture down to spreadable paste consistency; stirring constantly to ensure the bottom of pot does not burn.
  4. To make mochi pancake, add oil 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.
  5. Mix vigourously with a pair of chopsticks or wooden spoon until dough is formed.
  6. When dough is cool enough to touch but still fairly hot. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  7. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  8. Divide dough into 6 portions and roll them out to around 5mm thick. Spread desired amount of red bean paste on one side and fold the other side over and seal by pressing the edges.
  9. 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.
  10. Cut into bite sized pieces and enjoy with Chinese tea.
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Grilled Mochi Pancake: Leek & Shiitake Pancake

Posted on by editor
02
Feb

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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.
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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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Fried Beancurd Skin Dumpling with Chives and Prawn served with Mayonnaise

Posted on by editor
12
Jan

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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.
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Steamed Black Bean Paste Chicken

Posted on by editor
04
Jan

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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.
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Soft Shell Crab with Thai Green Mango Salad

Posted on by editor
28
Dec

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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.
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Black Pepper Crabs

Posted on by editor
22
Dec

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Black Pepper Crabs

by Michele Ow

Black Pepper Crab, one of the most popular ways that crab is served in Singapore, can be made in just 6 simple steps!

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 2-4 Servings

INGREDIENTS

  • Butter
  • 3 cloves Garlic, minced
  • 3 Shallots, minced
  • 1-2 tbsp Coarse Pepper
  • 2 tbsp Oyster Sauce
  • 1 tsp Black Soya Sauce
  • Crab, cleaned
  • Sugar
  • ¼ cup (60ml) Water
  • Fresh Coriander

 

 

DIRECTIONS:        

  1. Prepare and clean the crab.
  2. Heat butter and fry garlic and shallots for 1 minute.
  3. Add coarse pepper and fry for further 3 minutes.
  4. Add crab, oyster sauce, black sauce, sugar and water.
  5. Cover and turn on high until cooked, about 5 minutes.
  6. Serve with coriander.
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Salted Egg Custard Pau

Posted on by editor
22
Dec

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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!)
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Tau Hu Telor with Homemade Kicap Manis

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14
Nov

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Tau Hu Telor with Homemade Kicap Manis

by Eric Low

Tauhu Telur, a Indonesian street food made of tofu and fried omelette, typically served with a spicy peanut sauce.

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

INGREDIENTS:

  • Kicap Manis
    • 40g Sugar
    • 2 tbsp Water
    • 2 tbsp Fish Sauce
    • 100ml Water
    • 3 tbsp Light Soya Sauce
    • 1 tbsp Dark Soya Sauce
    • 120g Gular Melaka
    • 2 tsp Calamansi Lime Juice
    • Small Green Lime
  • Omelette
    • 250g Silken Tofu, cut into 1cm cubes
    • 4 Eggs, beaten
    • 1 tbsp Fish Sauce
    • Oil for Cooking
    • 40g Cucumber, finely sliced
    • 50g Cabbage, finely sliced, blanched
    • 30g Bean Sprouts, blanched
    • 20g Peanuts, deep fry or roasted
    • Coriander Leaves for garnish
    • Sliced Red Chilies for garnish

DIRECTIONS:

  1. Caramelise sugar and water together till golden brown. Add fish sauce, water, both light and dark soya sauces. Stir in the Gula Melaka until melted. Remove from heat and add the calamansi lime juice. Set aside.
  2. Combine tofu, eggs and fish sauce together. Heat oil and pour in omelette mixture. Cook until golden brown. Transfer to serving plate.
  3. Add cucumber, cabbage and bean sprouts. Drizzle with home made kicap manis, sprinkle on peanuts, garnish with fried shallots, coriander leaves and chilies. Serve immediately.
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