Friday, 6 October 2017

Slow Cooked Duck Thigh with Sweet and Spicy Seafood Sauce (makes 2)

Ingredients
2 duck thighs
1 packet *Prima sweet and spicy seafood sauce
1 green chilli, sliced
1 red chilli, sliced
1 small onion, sliced
1 tsp minced garlic

Seasonings

Salt
Black pepper 
1 tbsp Thai chilli sauce
2 tbsp water

Instructions

1. Wash and clean the duck thighs, use kitchen towel to dry it.
2. Marinate thighs with some salt and pepper. 
3. Keep in the fridge (do not cover) for 3 hours.
4. In a pan, heat 2 tsp of olive oil. Use medium-low fire to pan fry the duck thighs (skin side down first) until golden brown. Set aside.
5. Heat 1 tsp of oil, saute garlic and onion till fragrant. Add green and red chilli, mix well.
6. Add *Prima sweet and spicy seafood sauce, Thai chilli sauce and water. Use low fire and bring it to boil, off fire.
7. Lay a big piece of banana leaf on top of an aluminum foil, put the duck thighs and spread all the sauce on top. Fold and seal tight.
8. Bake at 150ºC preheated oven for 1.5 hours. Serve hot with rice.

Prima Curry Chicken with Potato Buns

The Curry Chicken
Ingredients
2 large chicken thigh meat, cut into thumb size
1 large russet potato, cut small cubes
1 packet *Prima nyonya curry paste
1 lemongrass, sliced
100 ml coconut milk
2 tsp sugar

Instructions
1. Heat 1 tbsp of oil in a pan/wok. Stir fry the lemongrass till fragrant. Add chicken thigh meat and fry until 80% cooked. Add potato and cook for a while.
2. Add 1 packet of Prima nyonya curry paste and mix well. Add coconut milk, bring it to boil and simmer until the potato is cooked. 
3. Add sugar to taste, set aside.

The Buns

Ingredients
60g butter
340g bread flour
40g sugar
5g instant yeast
50g milk
150g water
A pinch of salt

1 beaten egg (for brushing)
Some curry leaves

Instructions
1. Mix and combine all the ingredients in a big mixing bowl, knead until it's smooth and no lump (you may use machine to do this).
2. Cover with a cling wrap, let it proof for 45 minutes.
3. Divide the bread dough into 8 portions. Roll each portion into ball and flatten it into round disc. 
4. Wrap the curry filling with the dough and seal tightly by pinching the sides of the dough.
5. Shape and place each dough in a baking cup on a pan, lightly brush with egg and lay 1 or 2 pieces of curry leaves on the surface.
6. Bake at 200ºC preheated oven for 15-20 minutes until golden brown.

Friday, 29 September 2017

Mini Yam Ring (makes 6 mini cutie yam)

Ingredients
135g yam
40g wheat starch 
40g boiling water
25g soft or melted butter (I used Lurpak)
Cooking oil for frying

Seasonings
1/2 five spices powder
1.5 tsp salt
1 tsp sugar
2 tsp chicken powder
Dash of white pepper

Method

1. Steam the yam until cooked and soft. 
2. Use a blender to blend the cooked yam till it turns to a smooth paste (you may want to add a bit of water)
3. Put the wheat starch and the boiling water in a mixing bowl, stir it and combine well to make cooked wheat starch.
2. Mix the butter into the yam paste, add all the seasonings and the cooked wheat starch. Knead and combine it well until there is no more lumps.
3. Wrap it and keep in the fridge for a few hours. 
4. Divide the yam mixture into 6 portions, roll it into a ball and use your thumb to make a well in the center. Shape the yam ring until its smooth all around.
5. Deep fry it in hot oil for a few minutes (medium-low fire) or until it turns brownish. Remove it and drain the oil on the rack. 
6. You may put any cooked ingredients (shrimps, scallops or vegetables) in the yam ring. Serve hot.

Fried Lotus Roots with Salted Egg Yolk Buttercream

Ingredients
2 cups of oil
Lotus roots (slice thinly)
Some curry leaves
Chopped chilli padi (optional)
Some potato starch
20-30g butter
4 salted egg yolk, cooked and mashed
1/4 cup carnation milk
1-2 tbsp sugar (to taste)
Salt to taste

Instructions
1. Wash and slice the lotus roots thinly. Use kitchen towels to tap dry it.
2. In a bowl, mix the salted egg yolk, carnation milk, salt and sugar. Set aside.
3. Coat the lotus roots with some potato starch and deep fry it until brown and crispy.
4. Heat 2 tsp of oil in wok (low fire) and add butter till its all melted.
5. Add curry leaves to fry until fragrant and then add chilli padi (if you want spicy).
6. Stir in the carnation milk mixture and cook for 2 minutes. 
7. Lastly, stir in all the fried lotus roots evenly until its all coated with the cream.

Wednesday, 20 September 2017

Burroso Pepe Nero Con Foglie Di Curry Gnocchi, makes 2 (Buttery black pepper gnocchi with curry leaves)


Ingredients
1 pkt *Gnocchi
2 shallot, sliced
3 clove garlic, chopped
2 stalks curry leaves, remove the stem
1 red chilli, sliced
8 tiger prawns

Seasonings

1 tbsp + 1 tsp olive oil 
15g unsalted butter
2 tbsp fresh grounded black pepper
1 tbsp fresh grounded white pepper
1 tbsp oyster sauce
1/2 tbsp brown sugar
A pinch of salt 
1/4 cup of water

Instructions

1. Peel and devein the prawns, leaving the tails on, set it aside.
2. In a small bowl, mix the water, oyster sauce, brown sugar and salt together. 
3. Heat 1 tbsp of olive oil in a pan, fry the gnocchi till slightly brown. Remove.
4. Melt the unsalted butter with 1 tsp olive oil in a saucepan over a low heat, add shallot and fry till it turns translucent. Add garlic and saute till fragrant.
5. Add the black and white pepper, stir for a minute. Then add the curry leaves and red chilli, cook until fragrant.
6. Over a low fire, add the sauce mixture and simmer for a minute. Add prawns and stir until it's cooked. 
7. Lasty, combine the pan fried *Gnocchi and quickly mix well. Dish up and serve. 

Monday, 18 September 2017

Peperoncino Granchio Da Asiatico Stile Gnocchi (Chilli crab Gnocchi in Asian Style) Make 2

Ingredients
1 pkt *Gnocchi
1 pkt frozen crab meat
1 small onion, sliced
3 stalks spring onion, cut into sections
1 red chilli, sliced
Some coriander for garnishing
1 beaten egg
1 cup of water + 2 cups of water
3 ginger, sliced

Chilli Paste (to be blended)

10 dried chilli, soaked
5 red chilli, cut
6 bird eye chilli 
5 garlic
8 shallot
Thumbsize belacan
Thumbsize galangal
1 stalk lemongrass, only the white section

Seasonings
Salt to taste
Sugar to taste
3 tbsp tomato sauce

Instructions
1. Pan fry Gnocchi till slightly browned. Set aside.
2. Bring 2 cups of water and 3 sliced of ginger to boil. Add the crab meat and cook for a few minutes. Drain the crab meat and set aside. (This is to remove the fishy smell from the crab meat)
3. Blend all the chilli paste ingredients together.
4. In a pan/wok, heat up 3 tbsp of oil and add the chilli paste. Keep stirring until fragrant. 
5. Add 1 cup of water and bring it to boil. Ocassionally, stir the mixture.
6. Add the seasonings to taste. 
7. Add sliced onion, chilli and spring onion. Then add the crab meat, stir until even. 
8. Lastly, pour the beaten egg a little at a time and stir it lightly.
9. Dish up the chilli crab sauce and pour on top of the pan fried Gnocchi. Garnish with some coriander.

Thursday, 14 September 2017

Coconut Sago Custard Pudding Brulee

Ingredients (make 3 medium ramekins) 
200g *Ayam Brand Coconut Milk
100ml milk
50ml water
4 egg yolk
80g sugar
1 tbsp custard powder
1 tbsp corn starch
30g sago
2 tbsp x 3 granulated sugar for brulee

Instructions
1. In a pot, cook the sago with 1 cup of water till translucent (keep stiring the sago to avoid sticking). Drain the sago and set aside. 
2. In a medium mixing bowl, whisk the egg yolks and cornstarch.
3. Add the milk and custard powder into the egg yolks mixture and mix well.
4. In a medium saucepan, combine the coconut milk, water and 80g of sugar. Keep stirring it until the sugar is dissolve and the coconut milk is simmering.
5. Pour the egg yolks mixture from step 3 into the coconut mixture. Use medium-low fire to cook it and stir constantly until mixture is thickened.
6. Remove the saucepan from heat and the cooked sago, mix well.
7. Spoon and divide the pudding into 3 medium ramekins. Use a spatula to flatten the surface. 
8. Sprinkle 2 tbsp of sugar on top of the pudding. Then use a blow torch to caramelise the sugar. Serve it warm or chilled.

Thursday, 7 September 2017

Thai Fried Mid-Joint Wings


















Ingredients
10-15 mid joint wings (cut halves horizontally in the middle of the bones)
A bunch of basil leaves
3 shallot and 3 garlic (to be pounded together)
1-2 cups cooking oil


Seasonings

1 tsp coriander powder
1 tbsp Thai fish sauce
1 tsp salt
1/2 tbsp sugar
Pepper
1 tbsp corn starch


Method
1. Marinate the mid-joint wings with the pounded shallot and garlic and all the seasonings for 2 hours or more.
2. Heat oil in a pot and fry all the basil leaves for 3 seconds or until its curled up. Remove it, 

drain the oil and set aside.
3. Use high fire and heat up the oil again. Put the wings to fry, turn to medium high fire and continue to fry until its cooked or turn golden brown. Remove the wings and drain the oil.
4. Heat the oil once again and quickly put back the wings and fry for another 1-2 minutes. Remove it and garnish with some fried basil leaves and serve hot.