Fried Carrot Cake

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Fried Carrot Cake (Chye Tow Kway)

by ToTT

A much-loved local comfort food in Singapore and can be consumed at various times of the day.  Carrot cake, or commonly known as “chai tow kway” is made with steamed rice flour and white radish, fried with egg, garnished with spring onions and fresh coriander leaves.

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Cuisine: Asian  Course: Main

Skill Level: Novice Yield: 2 Servings

Prep: 10 mins Cook: 30 mins Total: 40 mins

INGREDIENTS

  • 400g Carrot Cake – Made or Bought
  • 3 Eggs
  • 1.5 tbsp Soya Sauce
  • 1.5 tbsp Fish Sauce
  • 1 tbsp Minced Garlic
  • 1 tbsp Spring Onions
  • 1/2 tbsp Chai Poh
  • Garnish: Spring Onions & Coriander

DIRECTIONS

  1. Cut the steamed carrot cake into cubes.
  2. In a wok, add oil and pan fry each side of the sliced steamed carrot cake till golden brown..
  3. Add garlic and chai poh, stir-fry briefly until fragrant, about 1 minute.
  4. Pour beaten eggs over the carrot cake and leave it for a while. When the eggs starts to solidify at the bottom, flip it over and cook the other side.
  5. Add seasonings and stir to mix everything.
  6. Garnish with spring onions and coriander.
  7. Enjoy!

RECOMMENDED  PRODUCTS

Matcha Mochi Cookies

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Matcha Mochi Cookies

by ToTT

Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.

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Cuisine: American, Japanese Course: Dessert

Skill Level: Novice Yield: 24 Cookies

Prep: 15 mins Cook: 12 mins Chilling: 30 mins Total: 57 mins

INGREDIENTS

Mochi

  • 2/3 cup Glutinous Rice Flour
  • 2 tbsp Granulated Sugar
  • 2/3 cup Milk
  • 1 tbsp Unsalted Butter

Matcha Chocolate Chip Cookies

  • 1/2 cup Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Large egg, room temperature
  • 1 1/2 cup  All Purpose Flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tbsp Matcha Powder
  • 1/2 cup Chocolate Chips

DIRECTIONS

Mochi:

  1. In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
  2. Cover the bowl with plastic wrap and microwave on high for about 2 minutes. Stir in butter into the mochi mix and fold in with a spatula.
  3. Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Place in fridge for 30 mins to chill.

Matcha Chocolate Chip Cookies:

  1. In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using an electric mixer with paddle attachment, cream butter and sugar together until smooth. Add egg to the butter mixture until combined.
  2. In a separate bowl, sift flour, baking soda, salt, and Matcha powder and mix together.
  3. Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.
  4. Chill the dough in the refrigerator for about 15-30 minutes.

Assembly:

  1. Preheat the oven to 180C. Line baking sheets with parchment paper or grease with cooking spray.
  2. Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Fill each cavity with a piece of cooled mochi. Seal the doughball. Add more chocolate chips on top if desired. Repeat until all dough is used.
  3. Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 minutes on the baking sheet before transferring to the cooling rack.

Lemon Pudding Cake

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Lemon Pudding Cake

by ToTT

This delicious Lemon Pudding Cake makes the perfect dessert for Mother’s Day. Spoon into these lovely cakes and discover a layer of luscious lemon pudding beneath the cake!

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Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 4 Servings

Prep: 25 mins Cook: 45 mins Total: 1hr10 mins

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 85g sugar
  • 2 eggs, separated
  • 2/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 32g all-purpose flour
  • 1/4 teaspoon salt

Garnish

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons confectioners’ sugar

DIRECTIONS

  1. Pre-Preheat oven to 162°C /325  °F
  2. Butter and lightly sugar 4 ramekins (about 1-cup size).
  3. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
  4. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  5. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate.
  6. Serve with fresh berries and dust with powdered sugar.

Bacon Potato Nests

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Bacon Potato Nests

by ToTT

This Easter egg tart bacon potato nests recipe is a must-have for your Easter table this year! A perfect finger food to share and enjoy with family and friends.

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Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 10 mins Cook: 25 mins Total: 35  mins

INGREDIENTS

  • 5-6 Potatoes
  • 128g shredded cheddar cheese divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small eggs
  • 100g Bacon bits

DIRECTIONS

  1. Pre-heat oven to 230 °C / 450°F.
  2. Use a spiralizer to shred the potatoes.
  3. In a large mixing bowl, combine the shredded potatoes and1/2 cup cheese. Season with salt and pepper.
  4. Grease a 12 cup muffin tin with olive oil. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
  5. Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 176°C / 350°F
  6. Crack a small egg into each nest. Top with a sprinkle of cheese and diced bacon. Bake at 176°C / 350°F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.
  7. Garnish the tops with parsley flakes and serve.

Coconut Panna Cotta

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Coconut Panna Cotta

by ToTT

A tropical take on the Italian dessert classic.

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Cuisine: Italian/Asian Course: Dessert

Skill Level: Novice

Prep: 10 mins Cook: 10mins Total: 20  mins

INGREDIENTS

  • 1/3 cup Heavy Whipping Cream
  • 1/3 cup Coconut Cream
  • 2 Gelatine Sheets
  • 1/3 cup Milk
  • 1.5tsp Agar Agar Powder
  • 1tbsp Sugar
  • Melted Gula Melaka
  • 1tbsp Cooked Sago
  • 1 Mint Leaf

DIRECTIONS

  1. Soak the gelatine with cold water for 5-10 minutes
  2. In a sauce pot, heat milk and agar powder and bring to boil.
  3. Add sugar, whipping cream and coconut cream together and remove from heat.
  4. Add in soaked gelatine and whisk until incorporated.
  5. Pour into the desired cup and refrigerate in the fridge for at least 4 hours.
  6. Add cooked sago, pour melted Gula Melaka and garnish with mint leaf.

Florentine Cookies

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Florentine Cookies

by ToTT

Crunchy goodness in every bite! These nutty treats are perfect for snacking while you catch up with friends and family for Chinese New Year.

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Cuisine: Asian Course: Snacks

Skill Level: Novice

Prep: 15 mins Cook: 30mins Total: 45  mins

INGREDIENTS

  • 200g Florentine Flour
  • 100g Almond Flakes
  • 100g Sunflower Seeds
  • 100g Pumpkin Seeds
  • 1tbsp White Sesame Seeds
  • 1tbsp Black Sesame Seeds

DIRECTIONS

  1. Spread out sunflower seeds, pumpkin seeds and almond flakes on a tray.
  2. Roast for 10 minutes at 160°C.
  3. Transfer to a medium bowl and let the nuts cool down.
  4. Add Florentine flour, white sesame seeds and black sesame seeds to the bowl and mix.
  5. Pat down the mixture into a baking tray lined with parchment paper.
  6. Spread it in a thin layer.
  7. Bake for 15-20 minutes at 160°C.

Chicken Piccata

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Chicken Piccata

by ToTT

An all tine favourite, a simple and delicious that you can create under 30-minutes. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour.  The perfect weeknight dinner.

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Cuisine: Italian Course: Main

Skill Level: Novice

Prep: 10 mins Cook: 15mins Total: 25  mins

Serves: 1 serving

INGREDIENTS

  • 1 Skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup chicken stock
  • 1/8 brined capers, rinsed
  • Parsley, minced

DIRECTIONS

  1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. .In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  6. Pour sauce over chicken and garnish with parsley.

Pigs in a blanket

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Pigs in a blanket

by ToTT

Your Christmas dinner just wouldn’t be complete without classic pigs in blankets! These make for marvellous party canapés and a show-stopping side dish to any Christmas roast as part of all the trimmings.

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Cuisine: American Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20mins Total: 40 mins

Serves: 16pcs

INGREDIENTS

  • 1-2 sheets of puff pastry
  • 16 mini hot dogs
  • Egg wash
  • Rosemary sprigs (for decoration)

DIRECTIONS

  1. Preheat oven to 190ºC. On a lightly floured surface, cut the puff pastry into triangles.
  2. Place one mini hotdog on thick side of each triangle then gently roll to thinner side.
  3. Transfer to a medium baking sheet, brush with egg wash.
  4. Bake until golden, 20-25 minutes.
  5. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Lemon Bundt Cake

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Lemon Bundt Cake

by ToTT

Brighten your holiday season with this rich and moist Lemon Bundt Cake. Flavored with lemon zest and juice, and topped with vanilla butter cream, this is the ultimate dessert for lemon lovers.

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Cuisine: American Course: Dessert

Skill Level: Intermediate

Prep: 25 mins Cook: 1 hr 5 mins Total: 1 hr 30 mins

Serves: 8 servings

INGREDIENTS

  • 5 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoons grated lemon zest
  • 1 tablespoons fresh lemon juice
  • 1 sticks (0.5 cup) unsalted butter, softened
  • 1 cups granulated sugar
  • 2 eggs

For Buttercream

  • 150g soft unsalted butter
  • 300g icing sugar
  • A few drops of vanilla extract

For Decoration

  • Rosemary leaves, walnuts, dried cranberries.

DIRECTIONS

  1. Preheat the oven to 165°C and set an oven rack in the middle position.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. Using a mixer, cream the butter and sugar on medium speed until light and fluffy about 3 to 4 minutes. Beat in the eggs gently until combined.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Repeat until finish. Finally, beat in the remaining flour mixture. Ensure all of the ingredients are well incorporated.
  6. Transfer the mixture to the greased bundt pan and bake for 65-75 minutes, or until a knife/tester comes out clean.
  7. Leave to cool completely in the tin, then turn out onto a cake stand or serving plate.
  8. To make the buttercream icing, whisk the butter with the icing sugar and vanilla for 2-3 minutes until smooth and evenly incorporated. You can add a further 25-50g of icing sugar to make it firmer, if you like. Pipe or spoon the buttercream over the cooled cake, and smooth with a palette knife or spoon. Decorate with Rosemary leaves, walnuts, dried cranberries, pecans.

Pumpkin Croquette

Show your Halloween party guests a ‘gourd’ time with this pumpkin inspired treat. These pumpkin-shaped croquettes are devilishly delicious for little and big kids.

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Cuisine: Japanese Course: Appetizer / Snack

Skill Level: Novice

Prep: 45 mins Cook: 40 mins Total: 1 hr 25 mins

Serves: 20 Croquettes

INGREDIENTS

  • 400g pumpkin
  • 5 slices bacon
  • 50g diced onions
  • 7g unsalted butter
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper

For Breading

  • 50g all-purpose flour
  • 1 large egg
  • 50g panko (Japanese breadcrumbs)

For Decoration

  • Pepero sticks
  • Parsley

DIRECTIONS

  1. Remove seeds, pith and skin from the pumpkin and cut into big chunks
  2. Steam pumpkin for 20 minutes or until tender.
  3. Mash the pumpkin in a large bowl using a potato masher.
  4. Heat butter in a large frying pan over medium heat.
  5. Sauté the diced onions and bacon for 2-3 minutes until it turns translucent and lightly browned.
  6. Remove from heat and pour into the bowl of mashed pumpkin. Sprinkle salt and pepper to taste. Mix well.
  7. Form into small round flat patties. Use a chopstick and spoon to shape the side into a pumpkin.
  8. Cover with plastic wrap and refrigerate for 15 minutes until the patties become firmer.
  9. Coat the patties in the all purpose flour, dip into the beaten egg and lastly coat it with panko crumbs.
  10. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
  11. Heat up the oil to 340ºF (170ºC) in a pot.
  12. Deep fry the croquettes until golden brown and crispy.
  13. Break the pepero sticks and poke into the middle of the croquettes with parsley.