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Okonomoyaki

Posted on by editor
24
Jul

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Okonomoyaki

by Eric Low

Panfry food lovers must try Okonomiyaki. This special Japanese savoury pancake is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients can be added which can vary greatly.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 80g Wild Chinese Yam (huai shan) or Nagaimo
  • 50ml Dashi Stock
  • 30g All-Purpose Flour (sifted)
  • 2 Eggs
  • 10g Pickled Ginger (finely sliced)
  • 100g Beijing Cabbage (finely sliced)
  • 70g Peeled Prawns (diced)
  • 50g Clam Meat
  • 2 stalks of Spring Onions (diced)
  • Oil (for cooking)

 

Topping

  • Bonito Flakes (katsuobushi)
  • Tonkatsu Sauce
  • Mayonnaise (optional)

The shop in Shiojiri is by far the best okonomiyaki I had throughout the year. They would bring the batter and cook it in front of you, and put on a show if you wanted mayo or hot sauce

DIRECTIONS:

  1. Grate the Chinese yam into pulp. Mix the pulp with dashi stock. Whisk flour, eggs and yam pulp together.
  2. Add the rest of ingredients for pancake mix. Toss all ingredients thoroughly.
  3. On a non-stick pan, add some oil and heat it up. Place a ladle full of the pancake mixture and fry on low to medium heat on both sides till nicely browned.
  4. Transfer pancake to serving plate, drizzle over the tonkatsu sauce and mayonnaise.
  5. Sprinkle on bonito flakes and extra spring onions before serving.
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Smoked Salmon Pasta with Cream Sauce and Local Herbs

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24
Jul

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Smoked Salmon Pasta with Cream Sauce and Local Herbs

by President

Give your pasta a touch of Singapore with laksa leaves and kaffir lime leaves. The aromatic fragrance of the leaves, coupled with a smooth and lucious sauce will definitely be a family favourite!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 250g Penne Pasta
  • 50g President Butter
  • 1 tbsp Olive Oil
  • 2 Shallots (chopped finely)
  • 2 cloves of Garlic (chopped finely)
  • 200ml President Cooking Cream
  • 200g Smoked Salmon Slices
  • 2-3 sprigs of Laksa Leaves (sliced finely or chopped)
  • 2-3 Young Kaffir Lime Leaves (crushed and sliced finely)
  • Salt and Pepper (to taste)
  • Laksa Leaves (for decoration)

DIRECTIONS:

  1. Cook pasta according to packet instructions and toss with a little knob of the butter. Set aside.
  2. In a sauté pan, add remaining butter and olive oil. Sauté the shallots over medium heat for 1 minute. Add garlic and cook until aromatic, then add the cream and bring to boil.
  3. Add pasta and cook for 1 minute. Add the rest of the ingredients, mix and season to taste.
  4. Serve decorated with laksa leaves.
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Grilled Salmon with Mint and Mirin Butter Sauce

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24
Jul

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Grilled Salmon with Mint and Mirin Butter Sauce

by President

Prepare this Japanese-inspired recipe in minutes. Mirin is commonly used to add a bright touch to grilled or boiled fish or to remove the fishy smell.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 6 mins Ready in : 31 mins Serves : 4

INGREDIENTS:

  • 3 tbsp Mirin (Japanese Cooking wine), or White Vinegar
  • 1 tbsp Shallots (finely chopped)
  • 1 tsp Black Peppercorns (crushed)
  • 2 Egg Yolks
  • 125g President Butter (melted)
  • 2 tbsp Mint (finely chopped)
  • 1 pinch of Corn or Rice Starch
  • Sea Salt (to taste)
  • 4 slices of Salmon (200g each, bone-in)
  • Sea Salt and Pepper (to taste)

DIRECTIONS:

         To prepare sauce

  1. In a saucepan, combine mirin, chopped shallots and peppercorns. Cook on medium heat until boiling. Strain mixture and return it to the pan.

  2. Over low heat, add the yolks and whisk using a zigzag movement. Remove the pan from heat from time to time as you whisk continuously, to prevent yolks from coagulating.

  3. When the mixture is a thick foam, gradually whisk in the butter. Add the mint and starch, and season to taste.

     

    To cook salmon

  4. Heat up the grill pan and cover with an oiled piece of baking paper, oiled side up. Place the fish on the paper and cook for about 4 minutes. You should have a nice grill print on your fish.

  5. Turn the fish and cook for another 2 minutes. Season to taste.

    To serve

  6. Plate fish and serve with mint and mirin butter sauce, and steamed potatoes coated with salted butter.

  7. **Tip: Bone-in salmon is better for grilling as you can cook it faster without drying the fish. It also makes for a nicer presentation.

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Banana & Raisin Cinnamon Muffins

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24
Jul

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Banana & Raisin Cinnamon Muffins

by McCormick

These tasty and healthy muffins are great for any party. Cinnamon is one of nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidants. For a perfectly-shaped muffin, fill the muffin tins 3/4 full. If muffin cups are filled more than 3/4 full, the muffins will have flat tops.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 8 muffins

INGREDIENTS:

Cream Mix

  • 250g Butter Cubes
  • 160g Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Essence
  • 480g Mashed Delmont Banana
  • ½ tsp Baking Soda
  • 120g Dairy Sterilized Cream

Dry Mix

  • 250g Self-Rising Flour
  • 60g Plain Flour
  • 1 tbsp McCormick® Cinnamon Powder
  • 20g Chocolate Powder
  • 1 cup Raisin

DIRECTIONS:

  1. Cream butter and sugar until light and fluffy, add eggs one add a time. Bind in mashed banana, baking soda, vanilla essence and dairy sterilized cream quickly.
  2. Fold in the Dry Mix ingredients to creamed banana batter mixture. Do not over mix.
  3. Spoon batter into muffin cups, filling three-quarters full. Bake in the preheat 180 degree until tops are golden and a toothpick inserted into centers comes out clean, approximately 15 to 16 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
  4. **Tip: Cinnamon is one of the nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidant, disease control properties.
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Spice Paste

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24
Jul

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Spice Paste

by Eric Low

This spicy blend is made up of mainly belachan, lemon grass, galangal and shallots. Most suitable as a base for making assam laksa. This paste can be stored up to 6 month in the freezer.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 10

INGREDIENTS:

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 10g Belachan Powder or Maggi Balachan Granules
  • 50g Buah Keras

DIRECTIONS:

  1. Blend all ingredients for spice paste together.
  2. Keep frozen and defrost one day ahead in fridge when ready to use.
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Babi Pong Tay

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24
Jul

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Babi Pong Tay

by Eric Low

A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with sautéed shallots, garlic and cinnamon. Best to serve with steam rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 3 tbsp Oil
  • 6 pieces of Whole Shallots
  • 2 cloves of Garlic (finely chopped)
  • 1 piece of Cinnamon Stick
  • ½ tbsp Coriander Powder
  • 2 tbsp Fermented Soy Bean Paste (Taucheo)
  • 350g Pork Shoulder/Belly (cut into 3cm cubes)
  • 8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)
  • 100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)
  • 1 tbsp Thick Dark Soya Sauce
  • 1 litre of Water
  • ½ tsp Salt (to taste)
  • 1 tsp Sugar

Garnish

  • Sliced Green Chillies
  • Coriander Leaves

DIRECTIONS:

  1. Heat oil, sauté whole shallots, garlic and cinnamon stick until fragrant. Add fermented soya bean paste and cook for one minute.
  2. Add pork cubes, mushrooms and bamboo shoots to the pot, pour in dark soya sauce and water. Bring to boil and simmer for half an hour to 40 minutes until pork is tender.
  3. Season with salt and sugar to taste and transfer stew to a serving bowl. Garnish stew with green chilies and coriander leaves and serve with steamed rice.
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Home Made XO Sauce

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23
Jul

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Home Made XO Sauce

by Eric Low

This is a basic sauce used in asian cooking. After heating the oil, add the chili oil flakes, garlic and shallots and cook until fragrant. Allow the sauce to simmer for 15 minutes after adding all the other ingredients.

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

INGREDIENTS:

  • 125ml Oil
  • 50g Lao Gan Ma Chilli Oil Flakes
  • 1 tbsp Chopped Garlic
  • 50g Chopped Shallots
  • 15g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
  • 80g Dried Shrimp (rinse and coarsely blended)
  • 20g Dried Scallop (rinse and blended)
  • 20g Jinhua Ham (diced)
  • 1 tbsp Light Miso Paste
  • 2 tbsp Sugar

DIRECTIONS:

  1. Heat oil, add chili oil flakes, garlic and shallots, and cook until fragrant.
  2. Gradually add in the rest of the ingredients and simmer sauce for 15 minutes.
  3. Cool the sauce and use as required.
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Crispy Prawn with Salted Egg Yolk Sauce

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23
Jul

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Crispy Prawn with Salted Egg Yolk Sauce

by Eric Low

Another crowd favourite! The prawns are fried with salted egg and butter which gives the creamy texture and salty flavour. Curry leaves are toss with the fried prawns to give it an extra complexity to the palate.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

Prawns

  • 9 Large Prawns (peeled, back slit open to remove entrails)
  • ¼ tsp Salt
  • ½ Egg (beaten)
  • Corn or Potato Starch (for dusting)
  • Oil (for deep frying)

Sauce

  • 1 tbsp Butter
  • 3 Salted Egg Yolks (minced)
  • ¼ tsp Salt
  • ¼ Five Spice Powder

Garnish

  • Ice Berg Lettuce (shredded)
  • Red Chillies (sliced)
  • Crispy Fried Curry Leaves

DIRECTIONS:

  1. Marinate prawns with wine and salt.
  2. Add the beaten egg and dust the prawns with potato starch.
  3. Deep fry the battered prawns in hot oil for a minute or two till golden brown.
  4. Melt butter and dissolve the minced egg yolk into the sauce.
  5. Season sauce with salt and five spice powder.
  6. Add the prawns and curry leaves.
  7. Toss evenly and serve over the shredded lettuce.
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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

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23
Jul

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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

by Eric Low

A simple and easy to consume dish to present to your guests! The chicken is pan-fried with sautéed garlic, ginger and onions. Bell peppers, asparagus and oyster sauce are then added. Before serving, mix the pine nuts with the chicken and serve in the Kueh Pie Tee Shells.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 12

INGREDIENTS:

  • 2 tbsp Oil
  • 1 tsp Chopped Garlic
  • ½ tsp Chopped Ginger
  • ½ Onion (diced)
  • 250g Boneless Chicken Leg/Breast (diced)
  • ½ Small Red Bell Pepper
  • 100g Zucchini (seeded, diced)
  • 2 tbsp Oyster Sauce
  • 1 tsp Coarse Ground Black Pepper
  • 30g Pine Nuts (toasted)
  • Coriander Leaves (for garnish)
  • Kueh 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 asparagus, pour in oyster sauce and sprinkle black pepper over the chicken. Cook for another two minutes.
  3. Add in the pine to the chicken, mix well and fill into pie tee cups as required. Garnish with some coriander leaves.
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Tortilla Espanola

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23
Jul

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Tortilla Espanola

by Eric Low

This delicious spanish omelette is a household dish which is easy to do. The thinly sliced potatoes are blanched and mixed with caramelized onions, eggs and salt. Cook until tortilla is golden brown.

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

INGREDIENTS:

  • 3 Large Dutch/Idaho Potatoes (sliced 5mm, blanched)
  • 1 Large Onion (thinly sliced)
  • 6 tbsp Olive Oil or Garlic Oil
  • 6 Eggs (beaten)
  • 1 tsp Salt

DIRECTIONS:

  1. Heat 2 tbsp of oil in non stick pan, sauté the onions till soft and slightly caramelized.
  2. Mix onions, eggs and potatoes together. Season the egg mixture with salt.
  3. Heat remaining oil in non-stick pan. Spread the mixture all around the pan. Using a slow fire, allow the tortilla to set for 2-3 minutes before turning over.
  4. Using a plate larger than the pan, flip the tortilla over and add some oil to the pan and slide it back in. Cook for another 3-4 minutes until the tortilla is firm.
  5. Allow the tortilla to cool before slicing. Serve with aioli and bread.
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