Category: Savoury

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Singapore Curry Chicken

Best served with plain white rice, bread or fried rice vermicelli, curry chicken is a Singaporean favourite and a must-have for every special family occasion. Made with fragrant coconut milk and a quintessential Southeast Asian spice mix called the rempah, its aromatic and flavourful gravy is one that will bring the whole family together for the upcoming holidays!

What you’ll need

For the Rempah (spice paste):

  • 25 pcs dried chili
  • 15 shallots
  • 3 cloves garlic
  • 1 inch turmeric
  • 1 inch young ginger

For Curry Chicken

  • Rempah (above)
  • 1 chicken (approx. 1.2kg)
  • 3 tbsps curry powder
  • 3 stalks lemongrass 
  • 500g potatoes 
  • 1 cinnamon stick 
  • 2 star anise  
  • 500ml coconut milk 
  • 900 ml water 

How to make it:

  1. Blanch chili in boiling water for 10 mins, drain and dry
  2. Blend all ingredients in a food processor
  3. Fry rempah in 3 tbsps oil until chili oil floats to surface and fragrant (small fire)
  4. Marinate chicken with curry powder for at least 15 minutes
  5. Add chicken and lemongrass to rempah and fry until chicken turns opaque on outside
  6. Add potatoes, fry together until the gravy fully coats the potato
  7. Dilute 300ml coconut milk with 500ml water, then add to the pan and cook until chicken and potatoes are tender. 
  8. Season with salt
  9. Add rest of coconut milk and cook on medium until the curry boils 
  10. Serve with white Jasmine rice or crispy baguette!

(Note Salt should always be added before undiluted coconut milk to prevent any curdling.

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Crispy Roasted Pork Belly (Siu Yuk)

Chinese-style roast pork belly, or Siu Yuk, as it is more fondly known, has been a Southern Chinese delicacy for ages. Unlike the Western style cooking methods that require scoring of the skin, the Chinese crispy roast pork belly traditionally requires the pork skin to be pricked until it’s completely punctured with holes. This is an important step, ensuring a uniform crisp and a beautiful crust.

Absolutely mouthwatering, this is a perfect and fail-proof recipe — guaranteeing you crispy, crunchy, flavourful pork crackling, and melt-in-your-mouth pork belly.

What you’ll need

  • 900g/2 lbs pork belly
  • 6 cloves garlic
  • 1 teaspoon coriander powder
  • 1 teaspoon ginger powder
  • 1 teaspoon white pepper powder
  • 1 teaspoon four-spice powder
  • Coarse salt, for salt crust

How to make it

  1. Preheat the oven to 350 deg F/180 deg C, fill a tray on the bottommost rack of your oven with water. The pork belly should be roasted on the lower-middle rack.
  2. Dry the pork belly thoroughly.
  3. Using a prickling tool, spike or knife, poke as many holes on the skin of the pork belly as possible.
  4. Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder, coriander powder, ginger powder and five-spice powder. Do not season the skin, just the meat will do.
  5. Insert each garlic and push them deep inside the pork belly. Do make sure they go deep enough so they don’t drop out during the baking process.
  6. Layer the top of the pork belly with the salt evenly.
  7. Place the pork belly on a wire rack or directly on the lower middle rack, and roast for 1 hour. While baking, the oil will drip to the pan at the bottom that has already been filled with with water.
  8. Bake until the salt crust forms. Check water in the pan periodically and add more if needed.
  9. After an hour or when the salt crust has formed, remove the pork belly from the oven, pull off the salt crust and discard.
  10. Raise the heat of oven to 465 deg F/240 deg C.
  11. Place the pork belly back in the oven and roast for another 40 minutes. (monitor closely – if it’s not crispy enough, roast for 5-10 minutes more, or if it browns too quickly, remove from oven earlier)
  12. Remove from oven and let set for 10 minutes.
  13. Serve with mustard (traditional dip) and to elevate the roast further, include flavoured salts and dips such as yuzukosho. Enjoy!

Notes:

  • Using coarse salt is important to prevent too much salt from permeating into the pork skin.
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Pink Dragonfruit Bahn Mi

In February 2020, a bakery in Vietnam created a series of pink dragonfruit bread to use up the tons of dragonfruit going unsold due to the COVID-19 outbreak.

This exceptional dragon fruit Bahn Mi combines the subtle hint of floral sweetness, rich, savoury meat and bright, crunchy pickles and fresh herbs, all stuffed into a stunning pink baguette!

What you’ll need

For Pink Dragonfruit Baguette (makes 4:

  • 250g plain flour
  • 1 ½ teaspoon instant dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 160g pink dragonfruit, peeled, cut and mashed

For Daikon and Carrot Pickles (Do Chua):

  • 1 large carrot, peeled and cut into thick matchsticks
  • 450g/1 pound daikon, no larger than 2 inches in diameter, peeled and cut into thick matchsticks
  • 1 teaspoon salt
  • 2 teaspoons plus 1/2 cup sugar
  • 1  1/4 cups distilled white vinegar
  • 1 cup lukewarm water

For Bahn Mi:

  • 2 pink dragonfruit baguette
  • 3 tbsp pate
  • 3 tbsp mayonnaise 
  • 2-4 slices roast beef
  • 2-4 slices ham 
  • Daikon and carrot pickles (Do Chua)
  • 3/4 cup fresh coriander/cilantro sprigs 
  • Half a cucumber, finely sliced lengthwise into long strips
  • 1 red chilli, finely sliced 

How to make it

For Pink Dragonfruit Baguette:

  1. In a mixing bowl of stand mixer, combine the yeast, sugar and mashed pink dragonfruit. Stir well to dissolve. Add half of the flour (125 g) and stir well to create a thick mixture with consistency of pancake batter. Cover and leave it in a warm place for 2-3 hours, until bubbles appear all over.
  2. Add the rest of the flour and salt to the starter dough and using the dough hook on a stand mixer, knead until  the dough comes together and elastic – around 10 to 15 minutes. If the dough too dry or wet, add 1 tablespoon of water or flour at a time.
  3. Cover with kitchen towel and rest dough in a warm place (35-37 deg C or 95-98 deg F) for 1 hour or until it doubles in size.
  4. Carefully transfer the dough onto the working surface. Try not to deflate it. With a scrapper or knife, divide the dough into 4 equal portions (each portion should weigh about 100g). Twist each portion inside out and form into a ball. Cover with kitchen towel and rest for 10 minutes.
  5. Portion by portion, roll out with a rolling pin into round shape. Roll it and pinch the edges together. Place both hands on top of the dough, roll it back and forth on the counter, applying more pressure on your baby fingers than your thumbs to shape it into banh mi (wider in middle and thinner at both ends).
  6. Place the shaped dough on a baguette pan and cover with kitchen towel. Let rest for another hour until doubled in size.
  7. Preheat oven and the baking tray at 230 deg C/450 deg F for at least 15 minutes before baking. Place a tray of hot water at the bottom of the oven.
  8. Score the baguette with a sharp knife, bread lame or razor blade and bake immediately.
  9. Spray water on both sides of the oven and on the dough.
  10. Bake for 20-25 minutes at 230 deg C/450 deg F in the middle of the oven. After the first 8 to 10 minutes, spray water on the baguettes and rotate the baguette pan to bake the baguettes evenly.
  11. When the baguettes are done, turn the oven off and leave them in the oven for another 8 to 10 minutes. Cool on a rack.

For Carrot and Daikon Pickles (Do Chua):

  1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Knead the vegetables for a few minutes, expelling the water from them. As they, soften, liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
  1. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. Store in the fridge for up to 4 weeks.

To assemble the Bahn Mi:

  1. Split rolls down the centre of the top.
  2. Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise over the pate.
  3. Layer in the meats with cucumber slices.
  4. Stuff in plenty of pickled carrots and daikon, and coriander sprigs.
  5. Sprinkle with fresh chilli. Enjoy!
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Savoury Inarizushi with flavoured salt

Legend has it that Inari, the Japanese Shinto god of harvests, uses foxes as his messengers. It is believed that these messenger foxes enjoy eating fried tofu skin, which gave birth to the popular snack inarizushi (fried tofu pockets stuffed with rice).

Often used as an offering at the altar of Inari shrines, the shape of inarizushi is either rectangular (eastern Japan) to represent rice bags offered at Inari shrines, or triangular (western Japan) to represent a fox’s ear.

With flavoured salts, you can put a fun spin while adding some colour to the traditional inari!

What you’ll need

(4 servings)

For Sushi Rice:

  • 2 1/2 cups short-grain rice
  • 560ml water
  • 2-inches konbu kelp
  • 2 tbsps white sesame seeds
  • 5 tbsps rice vinegar
  • 2 tbsps sugar
  • 1/2 tsp flavoured salt of your preference (e.g. for matcha salt, use 1 part matcha powder to 3 parts salt)

For Inari pockets:

  • 10 fried tofu puffs (aburaage)
  • 4 tbsps soy sauce
  • 4 tbsps sugar
  • 2 tbsps mirin
  • 1 cup water

How to make it

Sushi Rice:

  1. Wash the rice and drain in a sieve for 30 minutes
  2. Place the drained rice, water and konbu kelp in a pot or rice cooker, and cook the rice.
  3. Heat the vinegar briefly then combine with sugar and salt.
  4. Place cooked rice in a large bowl and spread. Pour seasoning over rice and mix in gently or thoroughly, while fanning the rice to evaporate excess moisture. Sprinkle sesame seeds over rice and set aside to cool.

Inari Pockets:

  1. Immerse fried tofu puffs (aburaage) in boiling water, drain and squeeze out excess water.
  2. Cut them into two width wise and open up the middle so they become pockets.
  3. Combine soy sauce, sugar, mirin and water in a saucepan, and simmer over medium-low heat for 10 minutes or until the liquid disappears. Set aside to cool.
  4. When the rice is cool, shape into balls and stuff into inari pockets.
  5. Serve with Japanese pickles. Itadakimasu!

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Greek Beef Stew with Orzo

A classic dish served in Greek homes for Sunday dinners, Giouvetsi/Youvetsi is a hearty stew made with meat and pasta, and flavoured with red wine, tomato sauce, cinnamon, cloves and bay leaves. Orzo absorbs the flavour from the beef stew, resulting in a mouth-watering one-pot meal that packs a punch!

What you’ll need

  • 900g/2 pounds beef chuck cut in large chunks
  • 4 tablespoons cooking oil
  • 1 onion, chopped
  • 1 large leek, chopped
  • 1 carrot, grated
  • 1 cup red wine
  • 2 bay leaves
  • 3 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 cup tomato paste
  • 2 cups pureed tomatoes
  • 1 cup beef or chicken broth
  • 2 tbsps olive oil
  • 2 cups orzo pasta
  • Boiling water
  • Salt and pepper, to taste

How to make it

  1. Bring the beef to room temperature and pat dry with kitchen towel.
  2. In a casserole, dutch oven or claypot, heat the oil over high heat and brown the beef cubes.
  3. Remove the beef, then reduce the heat to medium.
  4. Saute the onion, the leek, the carrot, the bay leaves, the cinnamon stick, the cloves and star anise until the vegetables are softened. Season with salt and pepper.
  5. Add the beef back to the pot, then add the wine.
  6. Turn on the heat and evaporate most of the wine.
  7. Add the broth, tomato paste and tomatoes .
  8. Cover and simmer on low heat for until beef is tender (about 1 to 2 hours, depending on the beef cut).
  9. Pre-heat oven to 200 deg C/ 390 deg F.
  10. Stir in the orzo pasta and olive oil. If mixture is too dry, add some boiling water so the pasta can get cooked properly.
  11. Cover the casserole then bake in oven for 20 minutes.
  12. Remove casserole from the oven and rest for 20 minutes to let the pasta cook completely and absorb more liquid.
  13. Serve with crumbed feta cheese and a glass of red wine. Enjoy your meal!

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Kansai Okonomiyaki

For various reasons, Okonomiyaki reminds us of Shakespeare’s As You Like It.  

Not only does this popular Japanese dish literally translate into “As you like it – fry/grill”, it’s also a dish that tells of a tale of love manifested in varied forms, a simple dish that transcends generations.

Originating from Osaka, Kansai, the Kansai people are proud of their Okonomiyaki. So much so it’s a regular affair at home, and many spend years perfecting their family recipes.

True to its name, the ingredients, size, texture and way of cooking okonomiyaki vary widely. No two families in Kansai will give you the same recipe!

Some people have likened the Okonomiyaki to the pancake. In terms of texture, we think its closest western counterpart is probably the fritata. In terms of spirit, we think it’s closest to the pizza, because Okonomiyaki is a dish that speaks of shared happiness and love with every slice, among family and friends.

It’s an easy dish to make at home, either on a hot griddle or a skillet. In fact, the hardest bit is shredding the cabbage!

Popular okonomiyaki flavours in Japan include pork (recipe here), seafood, kimchi, cheese, mochi… – the list goes on… you’ll get the gist! In true essence of Okonomiyaki, be empowered to add additional ingredients – As You Like It!

What you’ll need:

Batter:

  • 2 cups all purpose flour
  • 1 1/4 cup konbu dashi
  • 5 eggs
  • 30-45g ginger, finely shredded (You can use either Japanese red pickled ginger or fresh ginger)
  • 500g cabbage, finely shredded
  • 50g spring onion, chopped
  • 200g thinly sliced pork belly (preferred for authenticity but can be substituted with bacon)
  • 50g Tenkasu (tempura flakes)
  • Optional: dried Japanese shrimp (sakura-ebi) for added umami and crunch

Toppings/Garnish:

  • Ao Nori (seaweed powder)
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Bonito flakes
  • Optional: seaweed flakes for a an additional layer of flavour

How to make it

  1. Make dashi, leave to cool.
  2. Mix flour and cooled dashi to make a batter.
  3. Stir in vegetables – cabbage, spring onions and ginger. Mix well.
  4. Add tenkasu and sakura-ebi (if adding)
  5. Just before cooking, gently stir in the eggs with a pair of chopsticks. Do not overmix so we can limit the formation of gluten in the batter.
  6. Heat an oiled hot plate/griddle/skillet on medium heat.
  7. In the hot pan, line the pork in a single layer then spread some of batter over it, approximately 2cm thick.
  8. Line pork again in a single layer, right on the top of the batter.
  9. When the edge of the okonomiyaki becomes firm and the meat at the bottom becomes golden brown, flip the okonomiyaki with two spatulas.
  10. Put on the lid and cook until the meat at the bottom is cooked and turns golden brown.
  11. Brush the okonomiyaki with Okonomiyaki sauce, mayonnaise and garnish with bonito and sprinkle aonori to serve.
  12. Repeat with the rest of the batter, without adding any oil. If the pan is too oily, remove some of the oil.

Notes and tips:

  1. Always use dashi, not water – for a real umami taste
  2. Feel free to increase or decrease the amount of vegetables, or add other ingredients into the batter (e.g. seafood, cheese, kimchi, chives etc) according to your preference.
  3. You can make this in any pan size – just be conscious about cooking time.
  4. Stir in eggs last for a softer texture

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Black Sesame Dukkah

Dukkah (“doo-kah”) is an amazing all-purpose Egyptian nut, seed, and spice mix. Often made with sesame seeds, cumin and coriander – there are multiple variations and plenty of room to create a unique recipe.

Its uses are countless. We incorporated our black sesame dukkah into our bread dough to add a nutty aroma and beautiful colour. We also stirred it into ricotta to make a delicious dip.

It can also be used on fish, meat, sprinkled over salad or simply enjoyed with crusty bread and olive oil.

The best part? It only takes minutes to make, so try it today!

What you’ll need

  • 1/2 cup black sesame seeds
  • 1/4 cup pinenuts
  • 1/4 cup sunflower seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin 
  • 1 tablespoon paprika 
  • 1/2 teaspoon salt (or more to taste)

How to make it

  1. Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. 
  2. Remove and cool. 
  3. In a clean pan dry-fry the coriander until fragrant and starting to pop.
  4. Pound in a mortar or blend in a clean coffee grinder or special spice grinder.
  5. Add paprika, cumin and salt to taste.
  6. Keeps well in a sealed container. Store in the refrigerator for longer periods
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Beetroot Risotto

Beetroot Risotto

Beetroots give the vivid Risotto alla barbabietola an amazing colour and a delicate sweetness, while giving you all its health benefits. The addition of supercheeses parmesan and ricotta, some of the healthier cheeses in the world – makes this dish all the more irresistible.

What you’ll need

  • 30g butter
  • 1 tbsp olive oil
  • 3 shallots, peeled and chopped finely
  • 1 cup arboria risotto rice
  • 500ml vegetable stock
  • 200g cooked beetroot, pureed, added with juice of 1/4 lemon
  • 75ml white wine
  • 50g parmesan
  • 1 tbsp finely chopped rosemary
  • Salt and freshly ground black pepper

To serve:

  • 100g ricotta cheese, roughly torn
  • Chopped curly parsley

How to make it

  1. Melt the butter in a pan and add the olive oil.
  2. Saute shallots gently until translucent, then add garlic and cook for a further minute.
  3. Add the rice and give it a quick stir until the grains are fully coated with butter.
  4. Add the white wine and cook till almost fully evaporated.
  5. Gradually add the stock, one ladle at a time. Ensure the stock is fully absorbed before adding the next ladleful. Keep going until rice is cooked
  6. When rice is cooked, add beetroot puree, followed by rosemary and parmesan.
  7. Serve with ricotta and chopped curly parsley.
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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!

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Jatjuk – Korean Pine Nut Porridge

Korean Jatjuk Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.

Notes:

  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.