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Apam Balik Crepes

Apam Balik Crepes

Going nuts for something sweet to eat?
 
 
Total Time: 30 minutes
Prep: –
Cook: –
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Ingredients Serves 3

Apam Balik Crepes

Batter:
Eggs
4
Milk
2 Cups
Milk
2 Cups
Melted Butter
1/4 Cups
All-purpose Flour
2 Cups
Salt
1/2 Tsp
Filling:
Peanut Butter
1/2 Cup
Creamed Corn
2/3 Cup
Crushed Peanuts
Handful
Method

Apam Balik Crepes

Step 01

Combine eggs, milk and melted butter in a large bowl, beat well. Add flour and salt, beat again until mixture is smooth. Refrigerate batter for one hour. Stir.

Step 02

Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.

Step 03

Pour about 1/4 cup of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.

Step 04

Spread peanut butter and creamed corn on each crêpe. Top with crushed peanuts. Fold crêpe into triangle or roll up into tubes. Serve warm.

Add handful of kerisik, toasted coconut to enhance the aroma!

Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!

Curry Roasted Lamb

Curry Roasted Lamb

What’s tastes better than roast lamb?
 
Total Time: 3 hours
Prep: –
Cook: –
 
Ingredients Serves 5

Curry Roasted Lamb

Garlic Cloves, chopped
6
Olive oil
60ml (4 tbsp)
Greek yogurt
120g (4 fl oz)
Fresh ginger, peeled and grated
5cm (2in)
Ground coriander
5ml (1 tsp)
Freshly ground black pepper
5ml (1 tsp)
Curry powder
10ml (2 tsp)
Chili powder
10ml (2 tsp)
Salt
10ml (2 tsp)
Brown sugar
60ml (4 tbsp)
Juice and zest of lemon
1
Leg of lamb
1, weighing about 2.5kg (5.5lbs)
Method

Curry Roasted Lamb

Step 01

Place the garlic, oil, yogurt, ginger, coriander, pepper, curry powder, chili, salt, sugar and lemon in a large bowl and stir until smooth.

Step 02

Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.

Step 03

Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.

Step 04

Preheat the oven to 320ºF/160ºC.

Step 05

Remove the cling film and place the meat in an oiled roasting tray.

Step 06

Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.

Step 07

Crank up the heat to 390ºF/200 and cook for another 30 minutes.

Step 08

The lamb should have formed a golden, crisp crust.

Step 09

Switch off the oven and leave the lamb in there for another 30 minutes, then serve.

Remember to use cling film to wrap it!

Nasi Kandar Beef Brisket

Nasi Kandar Beef Brisket

A hearty meal packed with spices and heat.
 
Total Time: 1 hour
Prep: –
Cook: –
 
Ingredients Serves 2

Nasi Kandar Beef Brisket

Beef Brisket: Beef brisket
2kg
Dark brown sugar
4 tbsp
Smoked paprika
4 tbsp
Coarse salt
2 tbsp
Ground black pepper
1 tbsp
Garlic powder
2 tsp
Onion powder
2 tsp
Cumin
1 tsp
Ground coriander
1 tsp
Cayenne pepper
1 tsp
Beef stock
1 1/2 cups
Method

Nasi Kandar Beef Brisket

Step 01

Beef Brisket: Lay brisket on a cutting board and pat it dry with a paper towel.

Step 02

Make a dry rub by combining the dry ingredients and rub brisket on both sides with the rub.

Step 03

Place in a roasting pan and roast, uncovered, for 1 hour.

Step 04

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 160C, cover pan tightly and continue cooking for 3 hours.

Step 05

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Step 06

Make sure to cut the brisket against the grain.

Step 07

For the sauce: 2 tomatoes (cut into four), 1 Pandan leaves, quartered, 3 strings curry leaves, 2 sprigs coriander leaves, roughly chopped, 1 cinnamon stick, 3 anise stars, 5 cardamom, 2 large onion slice thinly, 1/2 cup dark soy sauce, 2 cups water, 2 tablespoon palm sugar, 1/2 cup oil, 1 cup meat curry powder, 3 cloves garlic, 1 onion, 2 inches of ginger, salt to taste

Step 08

Heat up oil and saute the sliced onions until brown. Add in Pandan leaves, curry leaves, cinnamon, anise star and cardamom. Stir fry until fragrant.

Step 09

Add in the curry paste and constantly stir until mixture well blended and fragrant. Add in water. Simmer for a while at least 15 minutes. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.

Step 10

Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.

Step 11

Stir fried Cabbage with Turmeric: 1 tbsp oil, 1 shallot, 1 garlic clove, 1⁄2 tsp mustard seeds, 2 strings curry leaves, 2 dried chilies, 1 carrot, half white cabbage, 1 tsp turmeric powder, 3 tbsp water, 1⁄2 tsp salt

Step 12

In a heated pan, add 1 tablespoon of oil. Sauté sliced shallots and minced garlic until fragrant. Then, add mustard seeds, curry leaves and dried chilies. Continue to sauté until mustard seeds begin to pop.

Step 13

Add shredded carrot, chopped cabbage and turmeric powder into pan. Then, add hot water. Mix well and cook over high heat.

Step 14

Once gravy begins to boil, reduce heat to allow the dish to simmer. Season to taste before serving.

You can add any vegetable that you like!

Teochew Cendol Ice Cream

Teochew Cendol Ice Cream

Simple yet oh-so-delicious
 
Total Time: 30 minutes
 
Prep:-
Cook:-
 
Ingredients Serves 2

Teochew Cendol Ice Cream

Crushed ice
2 Cups
Syrup: Gula melaka
1/2 Cup
Water
1/4 Cup
Toppings: Coconut
cream/milk
2 Tbsp
Canned red beans,
in kernels
2 Tbsp
Canned sweet corn,
cream-style
2 Tbsp
Grass jelly pieces
2 Tbsp
Crushed peanuts
1 Tbsp
Method

Teochew Cendol Ice Cream

Step 01

For the syrup, add all the ingredients in a small saucepan. Heat it up over medium heat.

Step 02

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Step 03

Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.

Step 04

Transfer the shaved ice to a bowl and add 2 tablespoons syrup, coconut cream and follow by all the ingredients in the toppings. Sprinkle crushed peanuts and serve!

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Gula Melaka Treacle Tart

Gula Melaka Treacle Tart

Rough day? Take a breather.
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 12

Gula Melaka Treacle Tart:

Shortcrust pastry:
Plain flour
250g
Cold butter
125g
Caster sugar
90g
Large egg
1
Treacle filling:
Breadcrumbs
140g
Butter
60g
Gula melaka
400g
Treacle
35g
Whipping cream
2 Tbsp
Whole egg
1
Lemon
1
Salt
Pinch
Method

Gula Melaka Treacle Tart

Step 01

Shortcrust Pastry: Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg.

Step 02

Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax.

Step 03

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Step 04

Line the inside of the tart case with baking parchment and fill with rice, then chill again for 15 minutes.

Step 05

Preheat the oven to 180°C. Bake the case for 15 minutes, before removing the rice and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C.

Step 06

Treacle filling: Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, gula melaka and treacle to fully combine set aside and mix in the egg before tipping into the cooked pastry case and returning to the oven for 25 minutes.

Step 07

Allow to cool completely before removing from the tart tin and cutting into slices.

Allow to cool completely before removing from the tart tin.