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Home Cooked Dishes

Fresh Popiah with Serunding

This is the original taste of Penang popiah commonly found in many coffee shops. Served wet with fried turnip or jicama with the sweetness from lightly caramelized onions. This recipe calls for the serunding that is not traditionally used in the dish but will provide an extra spicy kick to the moist fillings. INGREDIENTS 1 kg Jicama, grated 15 pcs popiah wrappers 3 eggs, fried omelette style, thinly shredded 8 cloves garlic, finely chopped 100 gramg red onions sliced 100 …

Tom Yum Chicken Pie

Chunky tender chicken cooked in a blend of homemade tom yum paste and encased in a buttery pastry topped with grated cheddar cheese. This delicious Tom Yum Chicken Pie Recipe is shared by home cook Elizabeth Tan. Read the full article in the recipe and its prep from our friends at sharefood.sg No. of servings: 4 pies Preparation Time: 3 hr | Cook Time: 45 mins | Total Time: 3 hr 45 mins Ingredients  Pie ingredients (A) 125g all-purpose flour, sieved ¼ tsp fine salt …

Thai Basil Chicken Sliders

This decadent, delicious slider, featuring succulent Thai basil chicken, sauteed carrots and onion topping with buttery soft buns, comes from home cook Jordi Ong. He makes the most amazing tasting sliders and here’s how he makes this Thai Basil Chicken Sliders. For good sliders, it’s the inside that counts. Read the full article on the recipe and its prep from our friends at sharefood.sg. No. of servings: 10 sliders Preparation Time: 1 hr | Cook Time: 45 mins | Total …

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 2 gram garlic powder 10 pieces chicken wings (split at the joint, wing tips removed) 2 gram white pepper 1 tbsp + 1 tbsp sesame …

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 gram boneless chicken breasts 50 gram chicken fat 20 gram diced lemongrass 20 gram minced garlic 30 gram shallots, diced 4 cm ginger 5 pcs …

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 start with an intense rendang paste that is made from slow-cooked Asian spices, dried coconut flakes and coconut sugar. Serves three person | By Chef Syafiq …