Sunday, 20 May 2018

Garlic Chilli Oil with Preserved Turnips 蒜香菜脯辣椒油

Ingredients
1 cup minced garlic
1 cup minced shallot
1/2 cup chilli powder/flakes
1/2 cup preserved raddish/turnip (菜脯)
800ml or more cooking oil

Seasonings (to taste)
Salt
Sugar

Method
1. Heat up but not smoky 800ml of oil in a wok or pan over a medium-low heat. Cook (keep stirring) minced shallot until it turns transparent/fragrant. 
2. Add garlic, continue to cook and keep stirring till the garlic turn slightly brown. Add preserved turnip and cook for about 3 minutes.
3. Stir in the chilli powder, continue to cook and let it simmer (keep stirring) for 10 minutes. 
4. Taste and adjust the chilli oil with salt and sugar to your preferences.

Note: Do not be afraid of the amount of oil to be used in this recipe as the main point is to cook the hot oil out of the chilli powder. The chilli powder will also absorb a lot of oil, thus you may need to add more oil or reduce the amount of the chilli powder.

Sambal Chilli for Indonesian Smashed Chicken

Ingredients
6 red chilli, cut into sections
A handful bird eye chilli (red and green)
1 large tomato, sliced roughly
8 shallots, sliced roughly
12 clove garlic, sliced roughly
Thumbsize belacan (shrimp paste)
2 tbsp oil

Seasonings
1 tsp sugar
Salt

Method
1. Heat up 2 tbsp of oil in a pan. Put all the ingredients and cook till the chilli, shallots and garlic turn soft. 
2. Season the chilli mixture with salt and sugar, stir and combine.
3. Use mortar and pestle to grind/crush the chilli mixture roughly or turn into paste.
4. Serve with fried chicken.

Monday, 7 May 2018

Baked Gyoza with Cauliflower and Potato Puree

Ingredients
6 CP chicken gyoza
100g cauliflower, cut chunked
1 medium russet potato
1.5 cup milk
25g unsalted butter
1/4 cup shredded parmessan cheese
Ikura (salmon roe)
Dill for garnishing

Seasonings
1 tsp Salt 
Pinch of pepper

Method

1. Boil the cauliflower with 1 cup of milk till soft, drain and set aside. Cook russet potato in boiling water till soft, remove the skin and cut it roughly. 
2. To make the cauliflower and potato puree, combine cauliflower, potato, 1/2 cup of milk, butter, salt and pepper in a blender. Blend it till smooth.
3. Spread the puree on a baking tray/plate and place the CP chicken gyoza nicely on it. Sprinkle some shredded parmesan cheese on the puree.
4. Preheat oven at 200ºC. Bake the gyoza for 10-15 minutes or till the cheese is brown.
5. Remove from the oven and garnish it with some ikura and dill. Serve hot.

Note: You may torch the cheese and gyoza lightly to make it slightly charred.
























Wednesday, 2 May 2018

Hot and Spicy Red Wine Vinaigrette Gyoza #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
12 pcs CP chicken gyoza
2 clove garlic, chopped finely
10 dried chillies, cut into sections (2cm)
1 bird eye chilli, sliced

Crispy flour mixture for gyoza

Mix 1 tsp of corn flour with 1 tsp of plain flour and 1/3 cup of water

Seasonings (to be mixed in a bowl)

1 tbsp Korean chilli paste
1 tbsp red wine vinegar
1/4 cup light soya sauce 
1 tbsp mirin
1/2 tbsp sake/ryorishu
3/4 cup water
2 tbsp brown sugar (to taste)
Pepper

Garnishing
Handful of chopped spring onion
2 tbsp roasted white sesame

Method

1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add the flour mixture, cover the pan with lid. Use medium-low fire, cook the gyoza till browned and crispy (do not flip the gyoza). Set aside. 
2. Heat 1 tbsp oil in a pan, cook and keep stirring the dried chilli and bird eye chilli for 3-5 minutes. Add minced garlic and continue to cook till fragrant.
3. Add all the seasonings, bring it to simmer. Taste and adjust the seasonings to your preference.
4. Put the fried gyoza back into the pan and quickly coat it with the sauce evenly. 
5. Dish up and garnish it with some spring onion and roasted white sesame. Serve hot.

Sambal Chilli Gyoza with Dried Shrimps #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
10 pcs CP chicken gyoza
1/4 cup dried shrimps, chopped finely
2 shallots, chopped finely
3 clove garlic, chopped finely
1 bird eye chilli, sliced
3 okra (lady fingers), sliced 
1/4 cup sambal chilli

Seasonings
1 tbsp light soya sauce
Pepper
Brown sugar

Method
1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add 1/4 cup of water and cover the pan with lid. Use medium-low fire, cook the gyoza till browned or the water has dried up. Set aside. 
2. Heat 1 tbsp oil in a pan, saute dried shrimps till a bit dry. Add shallot and cook till transparent. 
3. Add garlic and bird eye chilli, cook for 2-3 minutes or until fragrant. Add sliced okra and combine the seasonings, taste and adjust the seasonings to your preference.
4. Serve with sambal chilli on the fried gyoza and sprinkle some fried dried shrimps mixture. Serve hot.

Braised Pork Ribs Noodles (serves 4)

Ingredients
1/2 kg prime ribs (pork)
600g handmade noodles/La mian
1 bulb garlic, wash and halved
3 ginger, sliced
3-5 star anises
2 bay leaves
1 cinnamon stick
1 onion, sliced
1 big or 2 small tomato, wedged
2 carrots, wedged
2-3L hot/boiling stock

Seasonings
3 tbsp chilli bean paste 
Light soya sauce
Rock sugar
Pepper
Hua tiao wine
2 tbsp oyster sauce

Method
1. Heat 2 tbsp of oil in a pot, stir fry ginger and garlic till browned. Add onion, star anises, bay leaves, cinnamon stick and cook till fragrant. Add onion, carrot and tomato, continue to cook till tomato is soften.
2. Add prime ribs till cooked. Slowly pour the hot/boiling water, bring it to boil further. Turn to low fire, simmer for 15-20 minutes.
3. Season the soup with all the seasonings, taste and adjust the seasonings to your preference.
4. Low fire, cook the soup till the prime ribs are soft. Serve with noodles (la mian), lastly garnish with spring onion and coriander.

Friday, 20 April 2018

Rainbow Nasi Lemak (AIA Vitality Healthy Cookout Showdown Winning Dish)

Rainbow Nasi Lemak
What we need...

A. Coconut Rice
B. Sliced Cucumber
C. Air Fried Chicken Thigh
D. Sambal
E. Sambal Kangkung 
F. Fried Beaten Egg
G. Air Fried Peanuts and Anchovies

A. "The Coconut Rice Ingredients"
15-18 dried blue pea flowers
3 tbsp hot water
2 cups jasmine rice
200ml organic light coconut milk
3 pandan leaves (tie a knot)
3 sliced galangal
3 lemongrass (cut into 2 sections each)
2 shallot (lightly smashed)
4 Indonesian bay leaves (optional)
3/4 tbsp salt
1/2 tsp sugar

Instructions
1. Soak the dried blue pea flowers with hot water for 1-2 hours. The water should turn out bluish purple. Drain the water and set aside. 
2. In a small saucepan, bring the coconut milk to boil. Add salt and sugar to taste. Let it cool down before cooking the rice.
3. Cook the rice in the rice cooker with the cooked coconut milk and coloured water, you may want to top up some water till the water level is about 5mm above the rice.
4. Put the rest of the ingredients on the rice and drizzle 1/2 tbsp of organic light coconut oil 

B. Slice the cucumber in round shaped and set aside. 

C. The Fried Chicken Ingredients
4 chicken thigh meat

The Chicken Seasonings
5 shallot + 5 garlic (to be pounded)
1 tbsp curry powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp salt
Pepper
2 tbsp corn or tapioca starch

Instructions
1. Marinate the chicken thigh meat with all the seasonings for at least 4 hours.
2. Pre-heat the Air Fryer to 180 degrees.
3. Place the 4 chicken thighs into the bottom of the AirFryer cooking compartment. Cook for 15 minutes or until the chicken is cooked. Remove.

D. The Sambal Chilli Ingredients (to be blended)
15 dried chillies (soaked and cut into small pieces)
4 red chillies (cut into small pieces)
6 bird eye chillies 
8 shallots
6 garlic
1 thumbsize belacan 

Seasonings
100-150g palm sugar (gula melaka)
1 tbsp salt or to taste 
Add on 1 sliced onion

Instructions

1. Blend all the sambal chilli ingredients together except the sliced onion.
2. In a pan/wok, heat 1/4 cup of organic coconut oil (we need more oil as the chilli paste will absorb a lot of oil). 
3. Use low medium fire ans stir fry the sambal chilli till its thicken a little or till the colour change to dark red. Stir it constantly.
4. Add gula melaka and salt to taste.
5. Lastly add sliced onion and mix it for a couple of minutes.

E. The Sambal Kangkung

Ingredients
A bunch of kangkung, wash and cut into 3 sections
1/4 cup chilli sambal "C"

Instructions
1. Heat 1 tbsp of organic coconut oil and stir fry the kangkung with the chilli sambal. Dish up.

F. The Fried Beaten Egg Ingredients
4 eggs

Instructions
1. Heat 1 tbsp of coconut oil in a pan and use a round egg mould ring to cook the egg till the below is slightly brown
(Fry the egg one by one)

G. Use Air-fryer to roast the 1/2 Peanuts and 1/2 Anchovies till it browns or cooked.

To assemble The Stack of Rainbow Nasi Lemak 
Use a round cookie cutter to create the stack. 
First, compress the coconut rice on the most bottom. Second, a layer of sliced cucumber. Third, sambal kangkung. Fourth, the fried beaten egg. Fifth, the air fried chicken follow by a layer of sambal chillies. Last but not least, the roasted anchovies and peanuts.
Serve immediately and enjoy!

White Wine Creamy Tomato Soup Pasta with Seared Butter Prawns

Ingredients
1/2 packet *San Remo elbows pasta
Small bunch of parsley
3 thyme sprigs 
1/2 cup frozen vegetables (peas and carrot)
1/2 onion, chopped
2 tbsp minced garlic
10 prawns, remove head and shell but tail on
Some parsley flakes for garnishing

Prawns Seasonings
Salt
Black pepper
Garlic powder

White Wine Creamy Tomato Soup Seasonings
2 tbsp *San Remo sun dried tomato and garlic paste
500ml chicken stock (homemade or store bought)
150ml cooking cream
2 tbsp white wine
1.5 salt (to taste)
1 tsp brown sugar
1/2 tsp black pepper
25g butter
2 tsp olive oil

Method

1. Boil water in a pot, cook *San Remo elbows pasta according to packet instructions.
2. Marinate the prawns with salt and black pepper. In a pot, cook the prawns with butter and olive oil, sprinkle some garlic powder. Set aside.
3. In the same pot, saute onion till transparent, add garlic and fry till fragrant. 
4. Add parsley and thyme and cook for 1-2 minutes or until fragrant.
5. Pour in the chicken stock and bring it to boil. Add the *San Remo sun dried tomato and garlic paste, cooking cream and white wine. Stir well and bring it to simmer. Add frozen vegetables and season the soup with salt, brown sugar and black pepper. Taste and adjust the seasonings to your preferences.
6. Once the soup is ready, combine the elbow pasta in the soup. Serve with seared butter prawns and sprinkle with parsley flakes.

Optional: You may want to lightly torch the prawns for a few seconds to get the charred effect.