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Lentils and Brown Rice Vadai

Brown rice is a grain, lentils is a legume, we combine the two for this really delicious and wholesome vadai packed with vegetarian protein. Makes approximately 15 portions.

Cantonese Style Swimmer Crab Balls

These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture. But with a slight Cantonese influence as they are flavoured with celery leaves, spring onion and good quality oyster sauce. The mixture is wrapped around the claws and coated in breadcrumbs and deep...

Baked Spicy Korean Style Wings

No false promises here! These Korean style chicken wings are baked instead of fried. The skin still gets crispy under a coating of hot GOCHUJANG and rice vinegary sauce. INGREDIENTS 60 gram plain flour 30 gram rice flour 20 gram corn starch 2 tsp + 2tsp Korean chili powder (Gochugaru flakes) 1 tsp + 2 tsp salt...

Lemongrass Chicken Satay, Wing Beans, Toasted Coconut Salad and Spicy Peanut Sauce

These Vietnamese chicken skewers are minced chicken seasoned with Vietnamese herbs and then shaped around stalks of lemongrass, they are then lightly grilled and baked in oven till cooked, which retain the moisture and aroma that flavours the meat beautifully. Makes six lemongrass satay | By Chef Syafiq Sharom INGREDIENTS 300 gram boneless chicken thighs 300...

Crispy Rendang Chicken Roulade with Lontong and Acar

Despite what you heard on that famous UK cooking show, “crispy” is not often associated with a rendang dish, but here we manage to create our own version of chicken roulade which is marinated with homemade rendang paste and then baked until crispy and golden on the skins. The key to this recipe is to...

Indo-Style Bee Hoon Ayam Soto

A combination of rice vermicelli with slices of chicken served with a rich soup based made using peppercorn, lemongrass, galangal, candlenuts, cumin seeds and many other spices. This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (yellow noodle is used in place of rice vermicelli). Topping it up...