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

Thai Style Chicken Drumlets

Posted on by editor
04
Aug

< Back to Recipe Listings

Thai Style Chicken Drumlets

by ToTT

Enjoy the flavours of Thailand with this sweet and spicy Thai Style Chicken Drumlet recipe for the ultimate appetizer! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 35 mins Ready in : 50 mins Serves : 2-4

INGREDIENTS:

  • 5 pds / 1.13 kg chicken wings
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup rice vinegar
  • 1/4 cup lite canned coconut milk
  • 3 tbsp brown sugar
  • 3 garlic cloves, pressed or finely minced
  • 1 tbsp creamy peanut butter
  • 1 tsp-sized knob of ginger, grated
  • 1 lime, juiced
  • 1/2 tbsp soy sauce
  • 1/4 cup chopped peanuts
  • 1/2 cup fresh cilantro
  • 4 green onions, sliced

DIRECTIONS:

  1. Season chicken wings with salt & pepper.
  2. In a medium-sized bowl, combine chili sauce, vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce and lemon juice. Mix well with a fork.
  3. Heat oil in skillet over medium-high heat. Sear chicken wings, ~4-5 minutes on each side till brown. Remove and set aside.
  4. Add in sauce mixture and bring to simmer, whisking constantly.
  5. Add chicken wings back into skillet, tossing to coat evenly.
  6. Bake in pre-heated oven at 190<C for 25 – 30 minutes, until fully cooked.
  7. Remove from oven and garnish with chopped peanuts and green onions.
  8. Enjoy!
Posted in

Air Fried Seaweed Chips

Posted on by editor
03
Aug

< Back to Recipe Listings

Air Fried Seaweed Chips

by ToTT

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

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

INGREDIENTS:

  • 12 pieces Spring Roll Pastry
  • 12 pieces Seasoned Seaweed
  • 1 Egg White
  • 2 tbsp Oil for Brushing

DIRECTIONS:

  1. Preheat the air fryer at 180 degree Celcius.
  2. Brush the seasoned seaweed with egg white and stick the seaweed to the spring roll pastry.
  3. Brush the back and front of the seaweed popiah with oil.
  4. Cut each pieces into smaller cubes.
  5. Layer into the basket (do not overlay and overcrowd) – divide into batches for frying.
  6. Air fry for 3 minutes and repeat until all are fried.
  7. Cool and store in air tight container.
Posted in

Kimchi Udon

Posted on by editor
03
Aug

< Back to Recipe Listings

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.

     

Posted in

How To Make Pandan Extract

Posted on by tott
03
Aug

< Back to Recipe Listings

How to make Pandan extract

by ToTT

Nowadays you can buy pandan extract off the shelves from major supermarkets but  the real deal is a much better than even the most expensive artificial pandan extract you can buy. It’s healthy and you know what’s in it.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 1 small bottle

INGREDIENTS:

  • Pandan Leaves
  • 1 cup water

DIRECTIONS:

  1. Wash the pandan leaves.
  2. Cut away the pointed tips and white base.
  3. Snip the leaves into 1cm segments.
  4. Pour the leaves into blender with 1 cup of water.
  5. Blend until it become a paste.
  6. Sieve and squeeze paste to extract juice into a measuring cup.
  7. Pour pandan extract into container.
Posted in

Air Fried Crabsticks

Posted on by tott
03
Aug

< Back to Recipe Listings

Air Fried Crabsticks

by ToTT

Perfect for your next gathering. These Air Fried Crab Sticks is easy to make and taste just as good. What’s better? Do them in an Air Fryer for a healthy choice.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 4-6

INGREDIENTS:

  • Crabsticks
  • Oil to coat

DIRECTIONS:

  1. Unfold the Crabsticks.
  2. Lightly coat with oil.
  3. Slice them into thin slices.
  4. Preheat Air Fryer at 180C for 5 minutes.
  5. Cook the Crabsticks for 10 minutes. Toss the slices after 5 minutes and cook for another 5 minutes.
  6. Remove and let it cool for 3 minutes.
Posted in

How To Make Kaya In 30 Minutes

Posted on by tott
03
Aug

< Back to Recipe Listings

How to make Kaya in 30 minutes

by ToTT

What’s better than a regular Kaya? Homemade Kaya of course! Learn how to make your very own kaya in just 30 minutes. It’s easy!

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 1 small bottle

INGREDIENTS:

  • 5 Eggs
  • 225g Sugar
  • 1 cup Coconut Milk
  • 10g Pandan Extract

DIRECTIONS:

  1. Crack eggs into bowl.
  2. Lightly whisk eggs. Don’t overwhisk!
  3. Whisk sugar in, coconut milk and lastly Pandan extract.
  4. Cook mixture over medium heat and stir constantly.
  5. Reduce heat after 20 minutes.
  6. Kaya is ready when it coats the spoon.
  7. Enjoy your fresh kaya!
Posted in

How To Make Toast & Soft Boiled Eggs

Posted on by tott
03
Aug

< Back to Recipe Listings

How to make Toast & Soft Boiled Eggs

by ToTT

The perfect breakfast for Singaporeans! It’s easy and simple to do.

Cuisine : Asian Course : Appertizer Skill Level : Novice
Prep : 15 mins Cook : 5 mins Ready in : 20 mins Serves : 1

INGREDIENTS:

  • 800ml of Water
  • 2 eggs
  • 2 slices of bread
  • Sunny Meadow Margarine
  • Kaya

DIRECTIONS:

  1. Boil 800ml of Water.
  2. Once water boils, switch off the heat.
  3. Place room temperature eggs in pot and cover the pot.
  4. Slice away bread corners.
  5. Slice bread into half.
  6. Toast bread on hot pan for 2 minutes on each side.
  7. Spread Sunny Meadow Margarine and kaya on toast.
  8. Remove eggs from water after 5 minutes and crack the eggs open.
  9. Season the eggs to your preference.
  10. Dip toast in soft boil eggs and enjoy!
Posted in

Bossam

Posted on by editor
28
Jul

< Back to Recipe Listings

Bossam

by Michele Ow

Bossam is Korean boiled pork belly that is juicy, tender; and served with letture, kimchi and topping sauce for the ultimate appetizer!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 2-4

INGREDIENTS:

  • Apple infused bossam (Korean pork lettuce wraps)
  • Pork Belly
    • ½ Onion, skin peeled and cut into quarters
    • 1 pear rinsed and cut in half
    • 1 stalk Green onions (chef used only the weight part)
    • 3 slices Young ginger
    • 3 cloves Fresh garlic, skin peeled
    • 1 tsp Black whole pepper
    • 1 tbsp Korean soy bean paste (Doenjang)
    • 1 tbsp Soy sauce
    • 1 ½ tbsp. Rice wine
    • 2 ½ cups Water
  • Sauce
    • Korean soybean paste (Doenjang)
    • Korean chili paste (Gochujang)
    • Minced garlic
    • Minced onion
    • Chopped green onion
    • Sesame Oil

DIRECTIONS:

For the Pork Belly

  1. Put into pot and boil for 60 minutes

For the Sauce

  1. Mix until well-incorporated
Posted in

Golden Sesame Prawns

Posted on by editor
25
Jul

< Back to Recipe Listings

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
Posted in

Chinese Dumpling (Jiao Zi)

Posted on by editor
25
Jul

< Back to Recipe Listings

Chinese Dumpling (Jiao Zi)

by Lam Soon

Chinese dumplings serve as a great snack and are a welcome addition to any meal. Prepare these irresistible savouries in advance and store them for up to 3 months in a freezer!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 20 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

  • Dumpling Skin Dough
    • 4 cups of Plain Flour
    • 1 cup of Cold Water
    • A pinch of Sea Salt

    Meat Filling

    • 800g Minced Pork
    • 1 tbsp of Knife Thai Fish Sauce
    • 2 tsp of Knife Sesame Oil
    • 2 tsp of Sea Salt
    • 2 tbsp of Soy Sauce
    • 1 tbsp of Hua Diao Chinese Wine or Sherry
    • A pinch of Black Pepper Powder
    • A pinch of White Pepper Powder

DIRECTIONS:

  1. For the meat filling, combine all the ingredients in a bowl, stir and mix well. Take note to stir the mixture in one direction. Then add the vegetable base to it and mix well. Set aside.
  2. For the dumpling skin, combine well the salt and water. Add the flour slowly bit by bit and knead the dough until all the flour is used up. Keep kneading for about 20 minutes or until there is shine on the dough. At this point, stop kneading and cover the dough with a damp cloth.
  3. Roll the dough to 2-cm thickness and cut each piece to a 1-cm thickness. Roll each dough piece into a mini ball and flatten out with a rolling pin to form a round flat piece of dumpling skin.
  4. Place 1 tbsp of the filling onto the flattened round skin and wrap it up like a dumpling. Continue until all the dough and meat filling are used up.
  5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point
Posted in