Chunky Egg, Roasted Carrot & Mustard Dip
INGREDIENTS
1 tbsp olive oil
½ carrot, peeled and chopped
4 hard-boiled eggs, peeled and chopped
1 tbsp mustard
4 tbsp low-fat plain yogurt
½ tsp fine sugar
1 tsp black pepper
½ tsp sea salt
DIRECTIONS
1 Preheat the oven to 180 deg C.
2 Brush the olive oil over the carrots and bake for 20min.
3 Puree the cooled carrots in a food processor.
4 Mix the pureed carrots, eggs, mustard, yogurt, sugar, black pepper and sea salt.
Baba Ganoush (Middle Eastern Eggplant Dip)
INGREDIENTS
3 medium-sized eggplants
3 tbsp olive oil
2 tbsp tahini
4 cloves garlic
Juice of ½ lemon
½ tsp sea salt
¼ tsp black pepper
1 tbsp chilli powder (optional)
DIRECTIONS
1 Preheat oven to 120 deg C.
2 Rub the eggplants with the olive oil and roast them for 40min.
3 Plunge the cooked eggplants in cold water. Peel away the skins and set aside the flesh.
4 Blend the eggplant, tahini, garlic and lemon juice in the food processor until smooth.
5 Add the sea salt, black pepper and chilli powder. Mix well and chill.
Sun-dried Tomato & Feta Dip
INGREDIENTS
1 jar sun-dried tomatoes marinated in olive oil
A handful of fresh basil leaves, stems removed
200g feta cheese, drained
1 jar (about 340g) marinated artichoke hearts, drained
1 tbsp capers
4 tbsp low-fat mayonnaise
DIRECTIONS
1 Set aside 6 tbsp of oil from the jar of sun-dried tomatoes. Drain away the remaining oil.
2 Place the reserved oil and all the ingredients in a food processor and blend for 2min.
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Serves 4
INGREDIENTS
1 ripe avocado
1 lemon
½ iceberg lettuce, shredded
250g boiled small prawns, peeled
FOR THE MARIE ROSE SAUCE:
200g mayonnaise
2-3 tbsp tomato ketchup
A pinch of cayenne pepper
A squeeze of lemon juice
A dash of Tabasco, to taste
A dash of Worcestershire sauce, to taste
A splash of brandy, to taste
Extra cayenne pepper, to garnish
Lemon wedges, to garnish
DIRECTIONS
1 Cut the avocado in half. Remove the stone and score each half with a knife to make a criss-cross pattern. Squeeze a generous amount of lemon juice over each half.
2 Mix the Marie Rose sauce ingredients and stir well.
3 Place a spoonful of the sauce into each of the 4 serving glasses. Divide the lettuce equally among the glasses. With a spoon, scrape out the avocado flesh and place over the lettuce. Top with another layer of sauce.
4 Arrange the prawns on top. Finish with a spoonful of sauce.
5 Sprinkle with cayenne pepper and garnish with a lemon wedge in each glass to serve.
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Serves 2
INGREDIENTS
225g cream cheese, softened at room temperature
110g sour cream
4 sprigs spring onion, finely chopped
1 tsp paprika
½ tsp cayenne pepper
1½ cup crab meat
DIRECTIONS
1 Blend the softened cream cheese with sour cream.
2 Add the spring onions and spices and blend.
3 Fold in the crab meat and leave to chill for at least 30 min.
4 Serve with crackers, breadsticks or toasted bread.
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Makes 24
INGREDIENTS
2 bundles bean vermicelli (glass noodles)
2 tsp Kubara Yuzu dressing*
3 crabsticks, chopped
100g seasoned scallops (chuka hotate)
3 tbsp flying fish roe (tobiko), plus more for garnish
24 kueh pie ti cups
S&B Chili Pepper (ichimi togarashi)
DIRECTIONS
1 Cook the bean vermicelli in a pot of boiling water for 4min. Drain and cut into shorter strands. Cool at room temperature for 5min.
2 Mix the yuzu dressing with the noodles. Add the crabsticks, seasoned scallops and flying fish roe. Mix well.
3 Put the noodle fIlling in the kueh pie ti cups and top with a pinch of flying fish roe and Japanese chilli pepper.
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SERVES 2-4
INGREDIENTS
1 tbsp olive oil
¾ cup corn kernels
4 rashers bacon, chopped
1 small onion, finely chopped
¾ cup plain flour
½ tsp baking powder
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika
1/3 cup milk
2 eggs
200g crab meat
Canola oil for pan-frying
DIRECTIONS
1 Heat oil in a pan, then add the corn, bacon and onion. Stir-fry for 8 min until the onion softens. Remove from heat.
2 In a large bowl, combine the fl our, baking powder, salt, pepper and paprika.
3 Whisk the milk and eggs into the fl our mixture until smooth.
4 Fold in the corn, bacon, onion and crab meat. Cover and refrigerate for 10 min.
5 Fill a large pan with about 6cm of canola oil. Heat over a medium-high flame.
6 When the oil starts to shimmer, drop spoonfuls of batter into the oil. Cook till the fritters are golden brown, about 1 min per side.
7 Drain the fritters on kitchen towels before serving.
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Makes 8 sticks
INGREDIENTS
2 large chicken breasts, deboned
For the marinade
2 tbsp olive oil
1 red chilli, chopped (optional)
4 lime leaves, shredded
1 lemongrass, finely chopped
¼ cup orange juice
½ tbsp salt
1 tbsp black pepper
¼ tbsp chilli powder (optional)
¼ onion, cut into quarters
1 red capsicum, cut into squares
1 green capsicum, cut into squares
1 yellow capsicum, cut into squares
3 tbsp olive oil
DIRECTIONS
1 Cut each chicken breast into 12 2.5cm cubes.
2 Blend all the marinade ingredients in a food processor.
3 Marinate the chicken overnight in the refrigerator.
4 Spear three cubes of chicken onto a skewer, alternating them with an onion and three capsicum pieces of different colours.
5 Heat the olive oil in a heated pan, and grill the kebabs for 2½min on each side.
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Makes 6-8 skewers
INGREDIENTS
For the sate ayam:
2 chicken breasts, deboned, skinned and cubed
2 tbsp kecap manis
1 tsp oyster sauce
1/2 tsp turmeric powder
1 tsp coriander powder
1 tbsp peanut or other
vegetable oil
For the sauce:
200g unsweetened peanut butter
2 tbsp kecap manis
1/2 tbsp light soya sauce
1/2 tsp chilli powder (optional)
Juice of 1 lime
1 tbsp peanut or other vegetable oil
Up to 200ml water, to thin the sauce
DIRECTIONS
1 Soak 6-8 bamboo skewers in water for at least 20min.
2 In a large bowl, mix all the ingredients for the sate ayam, except the chicken. Then, marinate the chicken in the mix. Set aside for at least 30min.
3 In another bowl, add all the sauce ingredients and mix until smooth. If the sauce is too thick, add 1 tsp of water at a time to thin it out. The consistency should be slightly runnier than peanut butter. Include chilli powder if you want a little spice.
4 Thread 3 or 4 cubes of the marinated chicken onto each bamboo skewer.
5 In a frying pan, heat the oil on medium-high heat. Cook the chicken for 3-4min on each side, or until there is a light char on the outside and the chicken is cooked through. Serve with the sauce.
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Makes 10
INGREDIENTS
500ml cranberry juice
15g sugar
20 gelatine sheets*, soaked in water to soften
3 green apples, cut into small cubes
*Available at Phoon Huat (6654-4333)
DIRECTIONS
1 Warm the cranberry juice and sugar until the sugar is completely dissolved.
2 Squeeze out the water from the gelatine sheets and add to the juice mixture. Stir until dissolved.
3 Pour the mixture into moulds and leave to set in the fridge for 30mins.
4. Remove jelly from moulds and top with diced apples. Serve cold.
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Makes 40
INGREDIENTS
1 block (250g) Kraft Cheddar, cut into 5 pieces
40 squares (12.5cm) of spring roll wrapper
Oil, for deep-frying
DIRECTIONS
1 Halve each piece of cheese by its width. Quarter each chunk into 4cm-long sticks.
2 Place one stick of cheese diagonally in the middle of each wrapper. 3 Fold the sides, then the bottom corner of the wrapper tightly over the cheese, so it looks like an open envelope. Roll it up like a spring roll and seal with a dab of water.
4 Deep-fry the cheese sticks in hot oil for about 1-2min until golden and crisp.
5 Cool them on paper towels and pack in an airtight box.
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Makes 8
INGREDIENTS
24 baby asparagus, trimmed
8 slices parma ham
DIRECTIONS
1 Blanch the asparagus in boiling water for 1min.
2 Wrap the asparagus in bundles of three with the parma ham. Keep chilled.
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