Oh Chien Omelette with Cheese

Oh Chian Omeletter with Cheese

A dish full of local flavours with an added western delight
 
Total Time: 30 minutes
Prep: –
Cook: –
 
Ingredients Serves 1

Oh Chien Omelette with Cheese

Large Egg
2
Large Oysters
6
Chilli Flakes
1 Tsp
Cheddar cheese,
grated (you can
use other types of cheese)
1 Tbsp
Butter or oil
1 Tsp
Method

Oh Chien Omelette with Cheese

Step 01

Whisk eggs well in a bowl.

Step 02

Heat a pan with oil, when it is just hot enough add the oysters & salt.

Step 03

Add chili flakes & mix well. Spread the mixture.

Step 04

Reduce the flame to medium and pour the eggs.

Step 05

Allow to cook until the base is set. Flip it and cook.

Step 06

Fry it to and fro on both the sides until fully cooked. Then add the grated cheese as desired.

Step 07

Fold it half way and cook on a low heat until the cheese melts.

Step 08

Serve cheese omelette warm.

Prepare fresh oysters!

Cendol Smoothie

Cendol Smoothie 

Satisfy your sweet tooth with a twist on a Malaysian delight
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 1

Cendol Smoothie

Gula Melaka, Shaved
1 Cup
Pandan Leaf
1
Water
1/2 Cups
Coconut Milk
3 Cups
Pandan Leaves
2
Salt
1/2 Tsp
Condiments:
Cendol
2 Tbsp
Creamed Corn
2 Tbsp
Kidney Beans
2 Tbsp
Method

Cendol Smoothie

Step 01

Dissolve gula melaka in a bit of water together with a piece of knotted pandan leaf at low heat. Set aside.

Step 02

In a pot, place the coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cool.

Step 03

In a glass or mug add cendol, cream corn, kidney beans and drizzle sparingly with gula melaka syrup and thick coconut milk.

Remember to dissolve the Gula Melaka evenly.

Char Kuey Teow with Tiger Prawns

Char Kuey Teow with Tiger Prawns

Roar your way into your dinner guest.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 2

Char Kuey Teow with Tiger Prawns:

Light Soy Sauce
2 Tbsp
Dark Soy Sauce
1 Tbsp
Oyster Sauce
1/2 Tbsp
Fish Sauce
1/2 Tbsp
Pepper
1/2 Tsp
Oil
2 Tbsp
Chili paste (cili boh)
1 Tbsp
Garlic clove(s)
1
Large tiger prawns
6
Rice noodles
180g
Egg
1
Bean Sprout
Handful
Chinese Chives
Handful
Method

Char Kuey Teow with Tiger Prawns:

Step 01

Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.

Step 02

Heat wok over high heat, add oil into wok, minced garlic and chili paste. Stir-fry until fragrant.

Step 03

Add noodles to wok and quickly stir-fry them while adding few spoonful’s of sauce at a time. Then, add an egg to the noodles.

Step 04

Add tiger prawns for about 30 seconds.

Step 05

Finally, add chopped Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked.

Make sure to clean the prawns!

Chicken Rendang Burger

Chicken Rendang Burger

Rendang, or burger? Why not both?
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1

Chicken Rendang Burger

Cheddar
4 Slices
Rocket
Handful
Jalapeno, chopped
1
Brioche Burger Buns,
split and lightly toasted
4
Rendang
Chicken Fillet
500g
Cooking Oil
3 Tbsp
Lemongrass, white
part only,
pounded and
cut into strips
1
Coconut Milk
1 Cup
Kaffir Lime Leaves,
thinly sliced
2
Turmeric Leaf,
thinly sliced
1
To Blend:
Chopped Garlic
3 Cloves
Red Onions
150g
Ginger
30g
Galangal
10g
Fresh Turmeric
20g
Chilli Paste
2 Tbsp
Salt
Pinch
Sugar
1 Tbsp
Method

Chicken Rendang Burger

Step 01

Heat up the vegetable oil in a wok, sauté the blended ingredients (rendang paste) over low heat until aromatic.

Step 02

Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Step 03

Add the kaffir lime leaves, turmeric leaf, stir to blend well with the chicken and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add sugar and salt to taste.

Step 04

Stack chicken rendang, cheese, jalapeño, and more rocket on top of bottom buns. Close sandwiches with top buns.

Remember to slice the leaves thinly for the aromatic smell.

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream with Salted Caramel Sauce

It’s cool and crunchy. It’s sweet and flavorful. It’s a mighty combo. It’s the Honey Cornflake Ice-cream!
 
Total Time: 4 hours
Prep: –
Cook: –
Ingredients Serves 1

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream:
Whipping Cream
2 Cups
Hald and half cream
2 Cups
White Sugar
3/4 Cup
Vanilla extract
1 Tbsp
Crushed Cornflakes
1 Cup
Salted Caramel Sauce:
Caster Sugar
1 Cup
Butter
90g
Heavy cream
1/2 Cup
Salt
1 Tsp
Method

Cornflakes Ice Cream with Salted Caramel Sauce

Step 01

Cornflakes Ice Cream: Combine the heavy cream with the half and half

Step 02

Gradually whisk in the sugar until blended.

Step 03

Whisk in the vanilla.

Step 04

Refrigerate, covered for 3 hours or overnight.

Step 05

Whisk the mixture to blend and add in the crushed cornflakes, pour into the canister of an ice cream maker. Freeze according to the manufacturer’s direction. Eat at once or transfer to a covered container and freeze up to 8 hours.

Step 06

Salted Caramel Sauce: Heat sugar in a medium saucepan, stirring constantly with a wooden spatula until melted into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.

Step 07

Once sugar is melted, immediately add the butter and stir well until completely melted.

step 08

Slowly drizzle the heavy cream in the sauce while stirring until combined and boil for another one minute (keep stirring).

Step 09

Remove from heat and stir in the salt.

Remember to crush the cornflakes into crumbles.

Paratha mutton Wrap

Paratha Mutton Wrap

Here’s a snack that’ll wrap your tongue in flavour! A twist of the traditional Mutton wrapped in a Paratha is just the meal you’ve been looking for!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5

Paratha Mutton Wrap

Onion, thinly sliced
360g
Vegetable Oil
3 Tbsp
Minced Garlic
1 Tsp
Ginger
1 Tsp
Curry Powder
5 Tsp
Ground Black Pepper
1/2 Tsp
Ground Tumeric
1/16 Tbsp
Ground Cinnamon
1/16 Tsp
Water
2 Tbsp
Cubed Boneless Mutton,
Trimmed off Fat
900g
Salt
1 Tsp
Freshly Lemon Juice
1/2 Tsp
Yogurt
1 Tub
Mint Leaves
1 Bunch
Japanese Cucumber
1
Classic Wraps/Paratha
1 Packet
Tomato
2
Mixed Salad Leaves
1 Bag
Extra Virgin Olive Oil
Drizzle
Method

Paratha Mutton Wrap

Step 01

In a large non-stick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger and stir for 1 minute.

Step 02

Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.

Step 03

Add mutton and salt and fry over medium heat, stirring frequently until lamb is cooked through, 10 to 15 minutes. Taste for salt. Stir in lemon juice and remove from heat.

Step 04

Pick the mint leaves and finely chop. Peel the cucumber into ribbons and thinly slice the tomatoes.

Step 05

Lastly, wash the mixed salad leaves. Meanwhile, combine the yoghurt and mint in a small bowl. Heat the paratha in a non-stick pan.

Step 06

To serve, place the cucumber, tomato, mixed salad leaves and dry mutton curry in the centre of the wraps and dollop with the minted yoghurt.

Remember to prepare cubed boneless mutton trimmed of fat!

Chendol Cake

Chendol Cake

Brrrrr! Here’s a “cold” treat that won’t give you a brain freeze. Eat your Chendol in the form of a cake with our Chendol Cake recipe!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 12

Chendol Cake

Egg Yolks
4
Castor Oil
20g
Pandan milk (blend 30g
fresh pandan leaves
with 100g coconut
milk, extract juices
and weigh 65g)
65g
Cake Flour
90g
Egg White
4 (Large)
Lemon juice/ cream
of tartar
1 Tsp/ 1/4 Tsp
Castor sugar
60g
Sago Layer:
Pearl Sago
120g
Castor sugar
40g
Pandan milk water
(balance from
making sponge
cake about 13g,
then add 87g water)
100g
Swiss Meringue Buttercream:
Egg Whites
6 Large
Castor Sugar
2 Cups
Butter (softened but a
bit firm, cubed)
2-3 Cups
Vanilla extract
1/2 Tsp
Gula Melaka Syrup
Pure palm sugar,
roughly chopped
300g
Water
150ml
Method

Chendol Cake

Step 01

Sponge Cake: Lightly whisk egg yolk with sugar.

Step 02

Add in corn oil until it combines. Then add in pandan milk and combine well.

Step 03

Add in cake flour, mix well and set aside.

Step 04

Add lemon juices/ cream of tartar into egg white, beat until foamy.

Step 05

Gradually add in sugar, beat until close stiff peaks or firm peaks.

Step 06

Take 1/3 portion of meringue and pour into egg mixture, use a silicone spatula, fold well. Then fold in the balance of meringue, fold to combine.

Step 07

Pour batter into the pan (don’t need to line with paper. If you only have a normal cake pan, then line the side and bottom with baking paper, and remove cake from cake pan as soon as removed from oven), bake in pre-heated oven at 140c for 25mins then increase to 170c and continue to bake for 30mins.

Step 08

Immediately invert the cake pan on a wire rack. Let it cool for about 10-15 mins, remove cake from the cake pan and continue to cool on wire rack.

Step 09

Sago Layer: Wash pearl sago, then soak in clean water for 45 minutes (use more water as sago will expand after soaking).

Step 10

Place soaked sago, sugar and pandan milk water in a mixing bowl, stir and mix well.

Step 11

Pour into a 7” steaming tray, steam over medium heat for 30 mins. Set aside to cool.

Step 12

Cut the sago the same size as the cake for assembling later.

Step 13

Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Step 14

Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 70 Celsius on a candy thermometer (approx. 3 mins).

Step 15

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, approx. 5-10 mins).

Step 16

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Step 17

Add flavourings as desired. Whip until smooth.

Step 18

Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and a caramel colour.

Step 19

Assembling Chendol Cake: Slice sponge cake into 3 pieces.

Step 20

Place the first layer of sponge cake on a cake board or plate.

Step 21

Place the sago layer on the first layer of sponge cake.

Step 22

Place second piece of sponge cake over the sago layer.

Step 23

Fill in the swiss meringue buttercream on the second piece sponge cake and smooth it out.

Step 24

Place the third piece of cake on the buttercream.

Step 25

Then cover the whole layered cake with swiss meringue buttercream. Lastly, drizzle the gula melaka syrup on top of the layer of Swiss meringue buttercream.

Remember to soak the pearl sago with the water!

Sirap Bandung Cupcakes

Sirup Bandung Cupcakes

When it comes to desert why pick between a drink or a sweet? Here’s a recipe to satisfy your sweet tooth, introducing the Sirap Bandung Cupcakes!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6

Sirup Bandung Cupcakes

All-purpose Flour
4 Slices
Sugar
1 Cup
Salt
1 Tsp
Baking powder
1 Tsp
Baking Soda
1/2 Tsp
Buttermilk
1 Cup
Butter, softened
1 Cup
Rose extract
1 Tbsp
Eggs
4
Method

Sirup Bandung Cupcakes

Step 01

Cream the butter and sugar until light and fluffy.

Step 02

Add in eggs one at a time, then add rose extract and mix until well combined.

Step 03

Add in salt, baking powder and baking soda and mix well.

Step 04

Add in the flour and buttermilk, alternating both ingredients. Finish off with flour and mix until its fully incorporated (don’t over-mix).

Step 05

Pour the batter in the cupcake liners and bake for 18-22 minutes at 180 Celsius or until the skewer comes clean.

Why pick between a drink or a sweet?

No Bake Dinosaur Milo Cheesecake

No Bake Dinosaur Milo Cheesecake

What do dinosaurs call lunch? Tea Rex! You know what’s cheesier and less prehistoric than that joke? The No Bake Milo Dinosaur Cheesecake of course!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1

No Bake Dinosaur Milo Cheesecake

Digestives biscuits (base)
10 pieces
Melted butter (base)
100g
Gelatine
3 Tsp
Boiling water
1 1/2 Tbsp
Cream cheese
500g
Castor Sugar
2/3 Cup
Vanilla extract
2 Tsp
Cream (whipped)
300ml
Powdered Milo
1 Cup
Method

No Bake Dinosaur Milo Cheesecake

Step 01

Base: Crush the digestives biscuits until its crumbly. Mix the crushed digestives biscuits with melted butter until well combined.

Step 02

Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.

Step 03

Milo cheesecake: Beat cream cheese and castor sugar until fluffy.

Step 04

Add on the vanilla extract and mix well.

Step 05

Boil the gelatine until it dissolves and the mixture is not clumpy, separate in a saucepan.

Step 06

Mix in the gelatine mixture in the cream cheese batter and mix until well combined.

Step 07

Whip the cream until stiff peaks and mix it in the cream cheese batter with hand until its combined (do not overmix).

Step 08

Mix in the powdered Milo and mix well.

Step 09

Pour in the cream cheese batter on the chilled digestives biscuit layer and freeze it overnight.

Step 10

Garnish the cake with powdered Milo or Milo nuggets.

Remember to mix the powdered Milo well with the batter.

Boeuf Bourguignon

Boeuf Bourguignon

A French classic that goes well with a nice bottle of French white wine
 
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 4
Boeuf Bourguignon
Olive oil
1 tbsp
Beef breakfast, diced
225g
Chuck beef, cubed
1.3kg
Salt
1 pinch
Pepper
1 pinch
Carrots, sliced diagonally
2
Yellow onions, sliced
2
Garlic, chopped
2 cloves
Cognac (optional)
½ cup
Dry red wine
750ml
Beef broth
2 cups
Tomato paste
1 tbsp
Fresh thyme leaves
1 tsp
Unsalted butter, room temperature
4 tbsp
All-purpose flour
3 tbsp
Method
Boeuf Bourguignon

Step 01

Preheat oven to 180°C.
Step 02
Heat olive oil in a large pot, add the beef breakfast and cook over medium heat for 10 minutes, or until the beef is browned. Remove the beef onto a large plate.
Step 03
Pat dry the beef cubes with paper towels and sprinkle salt and pepper. Sear the beef in batches over 3-5 minutes. Remove all the seared cubes onto the same plate as the beef breakfast.
Step 04
Toss carrots and onions, with 1 tablespoon of salt and 2 teaspoons of pepper, cooking for 15 minutes, add garlic and cook for 1 more minute.
Step 05
Add Cognac and ignite with a match to burn off the alcohol. Put the meat and beef breakfast into the pot with the juices.
Step 06
Add a bottle of wine to cover the meat, together with the tomato paste and thyme. Bring to a simmer, cover the pot and place it in the oven for about 1 ¼ hours or till meat and vegetables are tender.
Step 07
Combine 2 tablespoons of butter and the flour with fork and stir into the stew.
Step 08
Add the whole onions, sauté the mushrooms in 2 tablespoons of butter for 10 minutes and add it to the stew.
Step 09
Bring stew to a boil on top of stove, and lower heat and simmer for another 15 minutes.
Step 10
Season to taste.

To serve with this hearty bourguignon dish, rub each slice of bread with cut clove of garlic and toast them. Sprinkle stew with parsley. Bon Appetit!