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Gai Yang (Thai Grilled Chicken)

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10
Nov

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Gai Yang (Thai Grilled Chicken)

by Michele Ow

Impress your guests with an Authentic Thai Grill Chicken, known as Gai Yang, that is easy-to-make and absolutely finger-licking good!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 2 hrs 15 mins Cook : 40 mins Ready in : 2 hrs 55 mins Serves : 6-8 Servings

INGREDIENTS:

  • Grilled Chicken
    • 4pcs Boneless Chicken Leg / ½ Chicken
    • 2 tsp Coriander Seeds (toasted)
    • 1 stalk Lemon Grass
    • 2cm sliceBlue Ginger
    • 5 cloves Garlic
    • 3 tbsp Light Soya Sauce
    • 3 tbsp Fish Sauce
    • 1 tbsp Palm Sugar
    • ½ cup Water
    • 1 tbsp Canola / Sunflower Oil
  • Dipping Sauce
    • 2 tbsp Tamarind Juice
    • 1 tbsp Lime Juice
    • 1 tbsp Palm Sugar
    • Finely Chopped
    • 1 tbsp Shallot
    • ½ tbsp. Yellow Onion
    • 2 stalks Parsley
    • ½ tbsp. Toasted Sesame Seeds

DIRECTIONS 

  1. Grind white peppercorns and coriander seeds and pestle or a coffee grinder. When fine, add lemongrass, blue ginger and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
  2. Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight.
  3. Arrange lemon slices on rack and place chicken on top.
  4. Grill at @ 180C until is golden brown and the chicken juice run clear.
  5. Baste the chicken with the excess marinates after 20 minutes.

DIRECTIONS FOR DIPPING SAUCE

  1. Simmer hot the excess marinate from the chicken and palm sugar.
  2. Off fire and add in the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved.
  3. Add all remaining ingredients and stir. If making sauce in advance, add in before serve.
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Guo Tie

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10
Nov

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Guo Tie

by Michele Ow

Make Guo Tie (or Pot Stickers) at home with Chef Michele’s recipe which includes a pork and ginger filling. Dip with in Spicy Soy Dipping Sauce for the perfect bite!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 -15 mins Ready in : 1 hr Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 1 cup Chopped Napa cabbage
    • ½ tbsp. Salt
    • 250g Ground fatty pork
    • 2 tbsp Minced ginger
    • 1 ½ tbsp. Minced garlic
    • 2 tbsp Soy sauce
    • 3 tbsp Sesame oil
    • 1 Egg
    • 1 cup Chicken stock or water
  • Spicy Soy Dipping Sauce
    • 1/3 cup Thin soy sauce
    • 1/3 cup Rice wine vinegar
    • 1/3 cup Sliced scallions
    • 1 tsp Sesame oil
    • 1 tbsp Sambal

DIRECTIONS FOR PORK AND GINGER FILLING

  1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

DIRECTIONS FOR MAKING THE DUMPLINGS

  1. Place a small mound of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

DIRECTIONS FOR COOKING THE DUMPLINGS

  1. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. Once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

DIRECTIONS FOR SPICY SOY DIPPING SAUCE

  1. Combine ingredients
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Traditional Tau Suan with Gingko Nuts and Yuzu Concentrate

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23
Oct

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Traditional Tau Suan with Gingko Nuts and Yuzu Concentrate

by Eric Low

Tau Suan, a simple sweet Chinese dessert made from yellow split mung beans that is served with dough fritters.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 80g Yellow Split Mung Beans, soaked overnight
  • 2 stalks Pandan Leaves
  • 5 L Water
  • 60g Brown Sugar
  • 30g Dried Mandarin Orange, coarsely grounded
  • 20g Sweet Potato Starch
  • 120ml Water
  • 1 pieces Dough Fritters (youriao)
  • 40g Ready to eat Gingko Nuts

DIRECTIONS:

  1. Steam pre-soaked mung beans for 30minutes. Allow to cool. Check that mung beans are thoroughly cooked by tasting a few grains.
  2. Bring 1.5liters water to boil with pandan leaves. Add orange sugar to taste and coarsely grounded dried mandarin orange. Thicken the syrup with sweet potato starch dissolved in water.
  3. Return the beans to the thickened syrup and serve hot with dough fritters on the side.
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Goguma Mattang

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23
Oct

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Goguma Mattang

by Julie Yee

Enjoy sweet potato in a traditional with Chef Julie’s Goguma Mattang, or Caramelized Sweet Potato. It is a dish made from deep-fried sweet potatoes covered in caramel sauce that tastes best hot!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 1/2 kg Sweet Potato
  • 7 tbsp Sugar
  • A pinch of Salt
  • 1 tbsp Oil

DIRECTIONS:

  1. Wash and peel potato. Cut into 1cm strips or chunks.
  2. Soak in water for 30 minutes to reduce the starch.
  3. Drain and wipe off the water worth kitchen towels.
  4. Coat with corn flour lightly.
  5. Deep fry the sweet potato in a pot for 5 minutes or till light brown.
  6. Use the kitchen towels to absorb the excess oil.
  7. Meanwhile use the oil to melt the sugar at low heat.
  8. Once melted, stir in the sweet potato to coat with the caramel for 1 minute. Off Fire.
  9. Serve with toasted sesame seeds.
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Pan Seared Halibut with Green Peas Mashed

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23
Oct

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Pan Seared Halibut with Green Peas Mashed

by Andrea Lim

A delicious Pan-Seared Halibut with luscious green pea mashed with a refreshing side of fennel side is prepared to perfection.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 35 mins Ready in : 50 mins Serves : 1 Serving

INGREDIENTS:

  • 160g Halibut
  • 40g Green Peas
  • 10g Fennel
  • 1no Lemon
  • 2g Oil
  • 1no Orange
  • Parsley (garnish)

DIRECTIONS FOR HALIBUT

  1. Season the Halibut.
  2. Pan-sear the fish on the pan over med-high heat till golden brown.

DIRECTIONS FOR GREEN PEAS MASHED

  1. Heat up the green pea on a pan.
  2. Add some butter and transfer into a mixing bowl.
  3. Lightly blend the green pea and add some water if needed.

DIRECTIONS FOR FENNEL SALAD

  1. Thinly slice the fennel and soak in ice water for at least 5 minutes.
  2. Remove fennel from ice water and dress it with lemon juice and olive oil.
  3. Lastly add in the orange segment and season to taste.
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Five-Spice Chicken

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23
Oct

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Five-Spice Chicken

by Michele Ow

Prepare this deeply flavour and moist Grilled Five-Spice Chicken for your next family gathering!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20hrs Cook : 120 mins Ready in : 22 hrs Serves : 4-6 Servings

INGREDIENTS:

  • 1 Chicken
  • Salt
  • Five-spice Powder

DIRECTIONS 

  1. Massage abs rub salt into chicken skin ; leave overnight in fridge.
  2. Shake off salt and fridge for another 12 hours.
  3. Rub 5 spice powder.
  4. Bake at 45m breast side down until internal temperature is 65C.
  5. Turn breast side up then grill until golden brown (about 15min).
  6. Rest for at least 20 minutes before cutting and serving.
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Ginseng Chicken Soup with Glutinous Rice Stuffing

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21
Sep

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Ginseng Chicken Soup with Glutinous Rice Stuffing

by Philia Ng

This Korean Ginseng Chicken Soup is nourishing, rejuvenating made with ginseng and stuffed with glutinous rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 2-3 Servings

INGREDIENTS:

  • 1 Chicken Griller (not more than 1 kg)
  • 1/3 cup White Glutinous Rice
  • 1 sprig of Spring Onion
  • 4 Cloves Garlic
  • 1 Whole Fresh Ginseng
  • 3 Red Dates (Jujube)
  • 1-2 cups Waters
  • 4 Peeled Fresh Ginko Nuts
  • Salt and Pepper to taste
  • CHICKEN STOCK
    • 1 Carrot, diced
    • 1 White onion, sliced
    • 2 Chicken Bones
    • 1L Water

DIRECTIONS

  1. Soak the glutinous rice for at least 1 hour before use.
  2. In a pot, put in fresh ginseng and soft boil for 5 minutes.
  3. Wash the chicken griller and stuff in the cavity with red dates, spring onion, garlic, ginko nuts and seal it well.
  4. Place the chicken, breast up and half cover the pot and cook for at least 45 minutes at medium low fire. Remove any scum along the way.
  5. The soup is ready when the rice are transparent and soup are slightly milky. Add in dash of salt and pepper to taste.
  6. Serve the soup hot with a generous sprinkle of scallion.

DIRECTIONS FOR CHICKEN STOCK

  1. Boil all the ingredients together for 2 hours.
  2. Remove any scum and use 1- 2 cups for Ginseng chicken soup base.
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Char Siew Pork

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21
Sep

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Char Siew Pork

by Michele Ow

Marinated with simple flavours, this Char Siew Pork is easy-to-make and deliciously sticky and sweet! It tastes perfect on its own or paired with noodle or rice.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 510 mins Cook : 30 mins Ready in : 540 mins Serves : 2 Servings

INGREDIENTS:

  • ½ kg Pork Belly (without skin), marinated overnight
  • 3 tbsp Sugar
  • ½ tbsp. Light Soya
  • 2 tbsp Water
  • A little Dark Soya

DIRECTIONS:

  1. Pour whole bowl of marinate with pork in fry pan until marinate thickens, then transfer to baking tray to grill until caramelised (15-30 minutes).
  2. Allow to rest for 20 minutes before cutting and serving.
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Traditional Baked Mooncake

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21
Sep

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Traditional Baked Mooncake

by Charlynn Gwee

Bake your own Traditional Baked Mooncake this Mid-Autumn Festival with Chef Charlynn’s recipe!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 10 mins Ready in : 70 mins Serves : 12 pieces of Mooncakes

INGREDIENTS:

  • Pastry
    • 100g Plain Flour
    • 60g Golden Syrup
    • ½ tsp Alkaline Water
    • 28g Vegetable Oil
  • Fillings
    • 420g Lotus paste
  • Egg Wash
    • 1 Egg, lightly whisk & sieve

DIRECTIONS:

  1. Use a large bowl; mix the golden syrup, alkaline water and oil well. Sift in the flour. Knead into dough. Cover with film wrap and rest for 40 minutes.
  2. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35g.
  3. Preheat oven to 180C.
  4. Divide the dough into 12 equal portions (15g each). Wrap and seal the lotus paste ball with the dough disc.
  5. Dust the mooncake mould and place the stuffed mooncake into the mould.
  6. Bake in the preheated oven for about 10 minutes.
  7. Brush the mooncakes with egg wash & continue to bake until the pastry turns golden brown.
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Simple Gyudon

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10
Aug

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Simple Gyudon

by ToTT

This simple Japanese Beef Rice Bowl is easy to prepare and packed full of flavour and protein! Perfect for weekday lunch or dinner!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 1 large Onion
  • 1 stalk of Green Onions
  • 350g thinly sliced Beef
  • 1 tbsp Oil
  • 2 tsp Sugar
  • 2 tbsp Mirin
  • 1 tbsp Soy Sauce
  • 3 Eggs, beaten
  • 1 cup cooked Japanese Rice

DIRECTIONS:

  1. Heat oil in pan and cook sliced onions until tender.
  2. Add in sliced beef and cook slightly.
  3. Add in mirin and soy sauce.
  4. Reduce heat, cover and simmer for 3- 4 minutes.
  5. Remove cover, add in beaten eggs, cover for 2 minutes, until cooked.
  6. Serve on top of warm rice and sprinkle with green onions.
  7. Serve warm!
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