Meatballs with Prawns

 

Ingredients
300g minced pork (with a little fats)
500g frozen prawns (roughly chopped)
1 medium dried squid (diced)
3 tbsp tapioca flour


Seasonings
1 tbsp fish sauce
1.5 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp chinese cooking wine
1 tsp pepper

Method
1. Mix all the ingredients and seasonings in a large mixing bowl. Mix and throw the paste into the bowl for a few times until the it's gluey. Let it sit for a while or keep it in the fridge for 1-2 hours.
2. Heat up 2-3 cups of oil in a pot.
3. Roll the meatball paste into balls and deep fry it until it turns to golden brown.

Note: I used frozen prawns because it's more crunchy than fresh prawns.

Rainbow Ondeh Ondeh

Ingredients 
120g glutinous rice flour 
40g tapioca 
80g steamed sweet potato 
1 tbsp fine sugar 
110ml water 
A few drops of each colour (red, orange, yellow, green, blue and purple) *optional*

The Filling 
Finely chopped palm sugar

The Topping
Steamed shredded coconut with a pinch of salt

Method
1. Mix all the ingredients (except the colouring) and knead until smooth dough is formed.
2. Divide dough into 6 portions. Add different colour to each dough, knead it till the colour is well incorporated.
3. Divide each colour dough into 4 to 5 balls. Roll it and then make a dent in the centre (If the dough is too dry, you may add a few drops of water). Add a little filling in the centre, seal it carefully and roll it into balls again.
4. Cook all the ondeh ondeh in boiling water. Once it floats, let it cook for another 1-2 minutes. take it out and soak it in cold water for 3 minutes
5. Remove the ondeh ondeh with a slotted ladle or strainer. Roll them over the steamed shredded coconut and coat well.

Grilled Tofu Steak with Peanut Sauce (Collaboration with Tramontina)

Ingredients
2 block tofu, cut in rectangular shape
2 tbsp corn flour

The Garnishing
1/2 cup shredded cucumber 
1 stalk spring onion, shredded
2 chilli, sliced

The Satay sauce 
Ingredients (to be grounded)
6 shallots
4 cloves garlic
3 tbsp chilli paste or 10 dried chilli, soaked (can be omitted if you prefer non-spicy) 
1 stalk of lemongrass (white part)
Thumbsize galangal
Thumb size belacan

Seasonings (to taste)
1 tbsp oil 
Salt to taste
Palm sugar to taste
1 tbsp tamarind juice
50 ml coconut milk
100ml water 
1/2 cup of grounded peanuts

Directions
1. Use kitchen towel to gently pat dry the soft tofu and dust some corn starch all over it.
2. Gently skew the tofu one by one.
3. Heat 1 tbsp of oil in Tramontina non-stick pan, and fry one side of the tofu till golden brown. Flip and fry till all sides are browned. Dish up and set aside.
4. Heat oil and add the grounded ingredients, stir fry till fragrant and a bit dry (but not too dry).
5. Mix in the grounded peanuts and tamarind juice and stir well. Next, add coconut milk and water, bring to boil. Season with salt and palm sugar. Simmer for a few minutes.
6. Arrange tofu steak on a plate, pour peanut sauce over it and garnish with some cucumber, spring onion and chilli.

*If the sauce is too thick, you may add more water or if the sauce is too watery, you can cook the sauce a little longer*

Golden Prawns and Meat Balls

Ingredients
1:3 (ratio) minced pork and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
3-4 water chestnut, diced finely
1 dried cuttlefish, diced finely (optional)
A few stalks of spring onion, chopped

Seasonings
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
3 tbsp tapioca starch
Pepper

Directions
1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Heat 2-3 cups of oil in a pan/wok. Use one hand (right) to grab some of the meatball paste and squeeze out a ball shaped of paste in between your thumb and index finger, use another hand (right) to hold a spoon and scoop out the round paste. Put it in hot oil immediately after each round paste is created.
3. Occasionally stir the meatballs and deep fry till browned. Serve hot.

*Taste and adjust the seasonings to your preference

Shrimp Paste Fried Chicken Wings

Ingredients
10 chicken wings, cut into 2
4 shallot, pounded/grounded
5 garlic, pounded/grounded

Seasonings
3 tbsp shrimp paste (I used LKK)
1/2 tbsp oyster sauce
1 tsp salt
2 tsp brown sugar
2 tbsp hua tiao wine
1 tsp corn starch
Pepper

Flour Batter
1 cup plain flour
1/4 cup corn flour
1 tsp salt
1 tsp bicarbonated soda
Water

Directions
1. Season chicken wings with all the seasonings, pounded shallot and garlic. Keep in the fridge and marinate for 3-4 hours or overnight.
2. Put all the flour batter ingredients (except water) in a big mixing bowl. Add water gradually, mix it until it turns into a smooth batter and no lump (I used about 1/2 to 1 cup of water).
3. Heat 2 cups of oil in a pot (not smoky hot), dip each chicken wing into the flour batter evenly by removing the excessive batter that drip from the wings. 
4. Deep fry chicken wings till browned or cooked. Serve hot and crispy.

*Taste and adjust the seasonings to your preference

Golden Triangle Curry Noodles (Collaboration with Xando)

Ingredients
2 packets Xndo® ZeroTM Noodles
1 chicken thigh meat, diced
1 russet potato, cut into small cubes
1 onion, chopped
2 tbsp chilli paste (homemade or store bought)
1 tbsp curry powder
1 tsp turmeric powder
100 ml coconut milk
5 sheets spring roll skin, cut into rectangle
1 egg, beaten
1/2 cup plain flour
1 cup bread crumbs

Seasonings
1 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt

Method
1. Stir fry onion till translucent, add chilli paste and continue to fry for 5 minutes. 
2. Add chicken and potato, stir and cook for a couple of minutes. Add curry and turmeric powder, mix and combine well.
3. Pour coconut milk, bring it to boil and simmer for 10 minutes. Add 2 packets of Xndo® ZeroTM Noodles, mix well.
4. Season the curry noodles with all the seasonings. Keep in the fridge for 3-4 hours until the fillings are thicken/slightly harden
5. Scoop 1-2 tbsp of curry noodles filling onto the corner of each spring roll skin, fold and wrap it in triangular shape. Seal it with a bit of beaten egg.
6. Coat part of the triangle puff with some flour, then dip the same part into the beaten egg and coat it with Japanese bread crumb.
7. Heat up some oil in a pot, deep fry the triangle curry noodles until golden brown. Serve hot.

Dark Chocolate Cookies with White Chocolate Chips

Ingredients

250g self raising flour (sift with bicarbonated soda) 
160g unsalted butter (soft but still cold) 
100g brown sugar 
15g caster sugar 
2 tsp chocolate emulco 
2 tbsp charcoal powder
1 egg
100g white chocolate chips 
5g bicarbonated soda
1 tsp vanilla extract
Pinch of salt

Method
1. Preheat oven at 150ºC, put unsalted butter, brown sugar, caster sugar and salt in a mixing bowl and cream till blended.

2. Add in egg and mix till well blended, then mix in chocolate emulco, vanilla extract and charcoal powder.

3. Mix in sifted self raising flour till incorporated. Lastly add white chocolate chips and mix evenly.
4. Scoop a small amount (coin size) of cookies dough onto baking tray by separating them 2-3cm apart.
5. Bake at 150ºC for 15-20 minutes. Remove and cool the cookies on a rack before transferring it into an airtight containers.

*Recipe was adapted from a member in SHC and modified by Jessica Lie (LadyHomeChef)*

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.

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.

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.

Hong Kong Style French Toast

Ingredients (make 1)

2 slices of bread
1 beaten egg
1 tbsp peanut butter (optional)
1/2 tbsp condensed milk (optional)
Thumbsize butter
1 tbsp Taikoo syrup or maple syrup
Cooking oil

Method
1. Spread some condensed milk and peanut butter on one slice of the bread and then sandwich it with another piece of bread.
2. Heat up some cooking oil in a pot or deep pan till slightly smoky but not too hot (the amount of the oil must be able to cover at least 1/2 of the sandwich height).
3. Coat the sandwich with the beaten egg evenly, pay attention to the 4 sides of the sandwich and make sure they are all well coated and stick together.
4. Slowly put the sandwich in the pot and deep fry it, flip the toast after 1 side turned golden brown and fry the other side till it's all evenly cooked. 
5. Serve hot with some butter and syrup.

Golden Stuffed Treasure (Knorr-Haochi Campaign Dish)

Ingredients
100g minced pork
300g prawns (roughly chopped)
100g squid (chopped) *Optional
1/4 spring onion (chopped)
1 packet yellow square wonton skin
Some spring onion or chives for tying
1 tsp grated garlic

Seasonings (adjust the amount to your liking)
1/2 tsp Haochi seasonings
1 tsp salt
1 tsp oyster sauce
1 tsp chinese cooking wine
Dash of pepper
Sesame oil
1 tbsp corn flour

The Sauce
1 tsp Haochi seasonings
1 tbsp oyster sauce/abalone sauce
1 tsp soya sauce
1 tsp chinese cooking wine
Dash of pepper
1/4 cups of water
1-2 tsp potato starch

Method
1. In a large mixing bowl, combine the minced pork, prawns, squid, chopped spring onion with all the seasonings. Mix well and let it sit in the fridge and marinate for 1-2 hours.
2. Wrap a small amount of the meat paste with the wonton skin. Place the paste in the centre and gently tie with spring onion or chives by leaving a small opening in the centre for putting a small piece of prawn on top of the golden bag.
3. Prepare the steamer and steam for 5 minutes or until its cooked.
4. For the sauce, mix all the sauce ingredients in a bowl. heat oil in a pan and saute garlic until fragrant. Add all the sauce mixture and taste it.
5. Arrange the golden stuffed treasure on a plate nicely. Pour the sauce over it and garnish with some spring onion/coriander/chilli. Serve hot.

Fried Meat Balls with Prawns (Knorr-Haochi Campaign Dish)

Ingredients
300g minced pork
500g prawns (roughly chopped)
1 small dried squid (cut finely)
1/4 cup spring onion (chopped)
3 tbsp tapioca flour


Seasonings
1/2 tbsp fish sauce
1 tsp Haochi Seasonings
1 tsp sugar
Dash of pepper
Few drops of sesame oil
1 tsp chinese cooking wine
1 tsp corn flour

Method
1. Mix all the ingredients and seasonings in a large mixing bowl. Smack it a few times into the bowl until the paste is gluey. Let it sit for a while or keep it in the fridge for 1-2 hours.
2. Heat up 1 cup of oil in a pot.
3. Roll the meatball paste into balls and deep fry it until it turns to golden brown.
4. Remove and serve with chilli sauce or mayonnaise.