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Simple Gyudon

Posted on by editor
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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Kimchi Udon

Posted on by editor
03
Aug

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Kimchi Udon

by ToTT

The combination of butter, kimchi, and gochujang in this udon recipe makes this dish so flavourful and tasty, you’ll want to have it over and over again. An easy weeknight meal that can be ready in 15 minutes! .

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 0 mins Cook : 15 mins Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 5 tbsp Unsalted Butter, divided
  • 1 cup Finely chopped Kimchi
  • 2 tbsp Gochujang Paste (Korean Hot Pepper Paste)
  • 1/2 cup Kimchi Juice
  • 1/2 cup Low-sodium Chicken Broth
  • 1 pund of fresh or frozen Udon
  • 4 large egg yolks
  • Sesame seeds, garnishing

DIRECTIONS:

  1. Heat 2 tbsp of butter in a pan, add in 1 cup of kimchi and 2 tbsp of gochujang paste and stir it occasionally.

     

  2. Add kimchi juice and chicken broth and bring it to a simmer. Cook until liquid is slightly reduced.
  3. Add the udon and the remaining 3 tbsp of butter into the pan; mix evenly until the sauce coats the udon.
  4. Divide the udon into bowls and top it with egg yolks and sesame seeds.

     

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DIY Vacuum Packed Instant Noodles

Posted on by tott
03
Aug

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DIY Vacuum Packed Instant Noodles

by ToTT

Learn how to make your own vacuum packed instant noodles in this episode of Quick Bites. With your favourite ingredients, you can prepare your week’s lunch bag easy and quick.

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 2 mins Ready in : 12 mins Serves : 1

INGREDIENTS:

  • Chicken Stock (Cube/ Powder)
  • Button Mushrooms
  • Cocktail Sausages
  • Egg Noodles
  • Frozen Vegetables

DIRECTIONS:

  1. Par-Cook the noodles, drain and allow to cool.
  2. Fill vacuum bag with 1 tbsp of Chicken Powder, frozen vegetables, button mushrooms, cocktail sausages and lastly the noodles.
  3. Vacuum seal the bag.
  4. When you are hungry, open the bag and pour hot water in a bowl. Steep the noodles for 2 minutes and it’s ready to be served!
  5. Refrigerate it up to 5 days.
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One Pan Pizza

Posted on by tott
03
Aug

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One Pan Pizza

by ToTT

Who needs an oven when you can do it in a pan!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 1/2 cup Self-Raising Flour
  • 1/2 cup Plain Flour
  • 2/3 cup Lukewarm Water
  • Pinch of Salt
  • 1 tbsp Dried Yeast
  • 1 tbsp Honey
  • Tomato Puree
  • Mozzarella Cheese
  • Pepperoni
  • Bell Peppers
  • Mushrooms

DIRECTIONS:

  1. Add in both the flour, lukewarm water, salt, dried yeast and honey. Stir and mix well.
  2. Fill pizza base with tomato puree.
  3. Add in your favorite toppings.
  4. Cook for 5 minutes with vent closed.
  5. Open vent and cook for another 10 minutes.
  6. Remove from pan and serve!
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Fritatta

Posted on by tott
03
Aug

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Fritatta

by ToTT

Looking for an easy-to-make brunch recipe that can feed a crowd? This frittata filled with mushrooms, peppers and cheese will do the perfect job! And what’s even better.. Everything is done in just one trusty cast-iron skillet!

Cuisine :  Baking Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6-8

INGREDIENTS:

  • 2 medium (400g) sebago potatoes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 70g Primo Gourmet Selection Pancetta, chopped
  • 1 red capsicum, julienne
  • 8 eggs
  • 1/2 cup milk
  • 1/2 cup shredded parmesan cheese

DIRECTIONS:

  1. Crack all the eggs into a mixing bowl, add milk, salt and pepper and whisk all together.
  2. Oil and heat up a pan. Put in the onion and capsicum and stir fry till golden brown.
  3. Add in ham and cheese and lastly the eggs.
  4. Cook for 10 minutes on low heat and bake in the oven at high heat.
  5. Remove it from the oven after 5 minutes.
  6. Serve and enjoy!
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Waffle Fried Rice

Posted on by tott
03
Aug

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Waffle Fried Rice

by ToTT

Now there’s a reason not to throw away your leftover Fried Rice you’ve cooked for your dinner! With just a Waffle Maker (Traditional or Belgian), you can create your very own Waffle Fried Rice easily. A perfect quick lunch the very next day!

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

INGREDIENTS:

  • Leftover Fried Rice
  • 1 Egg

DIRECTIONS:

  1. Butter grid plate once machine heats up.
  2. Pour leftover fried rice onto the machine.
  3. Close the plates and let the rice cook for 8 minutes.
  4. Remove rice from machine.
  5. Fry an egg and serve it.
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One-Pot Pasta

Posted on by tott
03
Aug

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One-Pot Pasta

by ToTT

Cooking can be this easy! One pot recipe is easy and quick and you don’t have to be a chef to cook delicious food. Learn how to do a One Pot Pasta with just sausages, onions, garlic, cherry tomatoes and LINGUINE of course.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 1 pack of Linguine Pasta
  • 13 oz Smoked Sausage
  • 1 Large Onion
  • 3 cups Cherry Tomatoes
  • 1 cup Parmesan Cheese
  • 1 cup Basil

DIRECTIONS:

  1. Add in Linguine, sliced smoked sausage, chopped onions, halved cherry tomatoes, basil leaves, roughly chopped garlic and 41/2 cup of water in a pot.
  2. Salt and pepper the pasta.
  3. Bring the pot to a boil and reduce heat so it simmer until pasta is fully cooked.
  4. Stir in Parmesan cheese.
  5. Serve and enjoy!
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Classic Sole Meuniere

Posted on by editor
28
Jul

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Classic Sole Meuniere

by Michele Ow







In this classic and popular French recipe, Classic Sole Meuniere, it lightly coats the fish in flour without overpowering the flavour.

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

INGREDIENTS:

  • 2 pcs Sole
  • Olive Oil
  • Salt & Pepper
  • Flour
  • 1 Wedge Lemon
  • 25g Butter
  • Parsley






DIRECTIONS:

  1. Season and Lightly flour sole on both sides.
  2. Pan fry in a non-stick until golden brown.
  3. Put lemon and butter and allow to coat fish.
  4. Garnish with parsley.
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Baked Broccoli & Mushroom Pasta

Posted on by editor
28
Jul

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Baked Broccoli and Mushroom Pasta

by Julie Yee

Baked pasta is a hearty meal that you can prepare in advance. Try this Baked Broccoli and Mushroom Pasta recipe from Chef Julie for a hearty and delicious dinner!

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 180 gm Pasta
  • 120 gm Broccoli
  • 5 nos Shitake Mushroom, sliced 2 cloves
  • 25 gm Garlic, chopped
  • 25 gm Plain Flour
  • 330 ml Butter
  • 1 tsp Full Cream Milk
  • ½ tsp Mustard
  • 1 tsp Garlic Powder
  • 1 pinch Nutmeg
  • As desired Black Pepper
  • 80 gm Cheddar Cheese

DIRECTIONS:

  1. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 3 minutes. Drain.
  2. Heat the butter in the pan until foaming then stir in the flour for 1 minute.
  3. Pour in the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce. Remove from the heat and stir in some nutmeg, the mustard powder, and ½ of the cheese and seasoning. Put aside.
  4. Fried chopped garlic for 1minutes. Add in the Shitake mushroom and fry for 2 minutess. Add in sliced meat or seafood if used. Pour in the milk.
  5. Combine with the pasta and broccoli and transfer to one large heatproof dish.
  6. Scatter over the remaining cheese on top and bake for 15 minutes until golden and bubbling.
  7. To freeze, cool pasta before freezing. This can keep up to1 month. If frozen, defrost then bake at 200C for 30 minutes until piping hot.
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Golden Sesame Prawns

Posted on by editor
25
Jul

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Golden Sesame Prawns

by Lam Soon

The perfect starter for any meal, this dish of Golden Sesame Prawns is crisp on the outside, yet soft and juicy on the inside. The sweet and fresh prawns encased in a golden delicious coat will be a favourite among kids and adults alike!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8 mins Ready in : 28 mins Serves : 8

INGREDIENTS:

    • 16 Prawns (about 600g)
    • 50g White Sesame Seeds
    • 30g Water Chestnut (chopped)
    • Some Coriander (chopped)
    • 100g Bread Crumbs
    • 1 Egg
    • 6 cups of Knife Cooking Oil

    Seasoning

    • 1 tbsp of Egg White
    • ½ tsp of Salt
    • 1 tsp of Sesame Oil

DIRECTIONS:

  1. Remove the shells of 8 prawns, but keep the tails intact. Cut a slit at the back and remove the veins. Rinse well.
  2. Remove the shells and tails at the remaining prawns and smash finely with a knife. Combine well with water chestnut and coriander. Continue to chop the mixture well until it is sticky. Add Seasoning and mix well.
  3. Dab a little Knife Cooking Oil on your hands and roll prawn paste into balls. Wrap each prawn with a ball of prawn paste.
  4. Coat prawns with beaten egg. Mix well white sesame seeds and bread crumbs and use it for coating the prawns.
  5. Heat 6 cups of Knife Cooking oil to 160°C, deep fry prawns for about 10 seconds, turn down the heat and fry until prawns turn golden brown.
  6. Lastly turn up the heat and fry over high heat for about 15 seconds. Remove and drain well
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