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.

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.

Sweet and Sour Chicken/Pork

Ingredients
1 large drumstick meat/shoulder butt (pork), cut cube
1 green/red capsicum, cut square
1 onion, sliced
1 pineapple, diced
1 tsp minced garlic
1 cup potato starch

Meat seasonings
1 tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp salt
1 tsp sugar
1/2 tbsp hua tiao wine
1 egg white
Sesame oil
Pepper
1 tsp corn starch

Sauce seasonings
1/4 cup tomato sauce
2 tbsp plum sauce
1 tsp rice vinegar
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp brown sugar
1 tsp potato/corn starch
1/4 cup water

Method
1. Marinate the meat with all the meat seasonings for 2 hours or more.
2. Coat the meat evenly with some potato starch. 
3. Heat 2-3 cups of oil in a pot or wok. Use medium-high to high fire and deep fry the meat till brown. Dish up.
4. Heat up the remaining oil and use high fire to fry the meat again for another 2 minutes till crispy. Set aside.
5. Mix all the sauce seasonings in a bowl.
6. Saute garlic till fragrant. Add onion and capsicums, fry for 1-2 minutes. 
7. Add pineapples and the sauce seasonings, bring it to boil and simmer for a minute.
8. Add the fried chicken/pork, mix well until it's all coated with the sauce. Serve hot.

Thai Seafood Sauce

Ingredients
6 big green chilli
10 small green chilli
4 red bird eye chilli
8 cloves garlic
2 shallot
8-10 fresh lime juice
3 coriander roots
1-2 tbsp Thai fish sauce to taste
Sugar to taste

Method
Put all the ingredients in a food processor and blend it coarsely.
Note: You may add more lime juice if you want it to be more sour

Seared Scallop Canape with White Wine and Butter Yuzu Sauce (collaboration with Emporium Shokuhin)

Yam Ingredients and Seasonings (makes 12)
100-200g shredded yam
1 tsp salt
3 tsp tapioca flour
Pepper

Method
1. Combine all the yam ingredients and seasonings in a mixing bowl.
2. Divide the shredded yam into 12 portions, roll and make it in round shape. Deep fry it till crispy.

Scallops Ingredients and Seasonings
12 scallops
1 tsp Salt
A dash of black pepper

Method
1. Marinate scallops with salt and black pepper for 1 hour.
2. Use kitchen towel to dry the scallops and use olive oil to sear the scallops both sides for 3-6 minutes till browned (timing may vary as it depends on the size of the scallops).

The Sauce Seasonings
1 tsp minced garlic
2 tbsp yuzu
1 tsp olive oil
1 tbsp white wine
2 tbsp butter
A pinch of salt
5 tbsp water

Method
1. Heat olive oil and melt butter in a sauce pan. Saute minced garlic till fragrant.
2. Add the rest of the seasonings, bring it to boil. Set aside.

Others (for garnishing)
Tobikko (fish roe)
Rosemary/parsley/thyme
Edible Golden dust

To Assemble
Put seared scallop on top of the fried shredded yam, follow by a small amount of the sauce, tobikko and edible golden dust. Lastly, garnish with rosemary or any greens.

Seafood in a Nest (Collaboration with Huiji)

Ingredients
1 chicken thigh meat, sliced
6 scallops
8 prawns, peeled and deveined
1/2 onion, sliced
1/2 carrot, sliced
Mushrooms
Some frozen peas
Some egg noodles
1/2 tbsp minced garlic

Chicken thigh seasonings
1 tsp oyster sauce
1 tsp soya sauce
1 tsp hua tiao wine
Sesame oil
Dash of pepper
1/4 tsp corn flour

The sauce seasonings
2 tbsp Huiji Waist Tonic
1 tbsp oyster sauce
A dash of pepper
1 tsp brown sugar
1 tsp of potato starch mix with 1 tsp of water for thickenning

Method
1. Marinate the chicken thigh with all the seasonings for 2 hours.
2. Soak egg noodles in water till soft. Use kitchen towel to tap dry the noodles.
3. Heat 2 cups of oil in a wok, use 2 laddles (put some egg noodles on a laddle and use another laddle to press it as to create a bowl shape) and deep fry the egg noodles till crispy. Set aside.
4. Heat 1 tsp of oil in a wok, fry garlic till fragrant. Add onion and fry till fragrant.
5. Add chicken and fry till almost cook, add scallops and prawns.
6. When the prawns are starting to turn red, add carrot and mushrooms and fry for 2 minutes. 
7. Add all the seasonings and mix well. Lastly add some frozen peas, toss for 1-2 minutes, then thicken the sauce with the potato starch mixture (If the sauce is too dry, you may add 1 tbsp of water).