Cooking Recipes

Rendang Chicken

Full Recipe – Rendang Chicken

Love Recipe's Rendang Sauce – 1 box
Choice of protein (Meat/Seafood) – 1.5kg to 2kg of fresh meat/seafood (in this recipe, we used 10 pieces of chicken thigh)
Coconut Milk – 400 ml
Salt – to taste

Procedure:

Preheat the pan by letting it sit on the burner for about 2 minutes.

Add Love Recipe's Rendang Sauce to the pan and spread it around.

Add 400ml of coconut milk and stir to combine the sauce and coconut milk.

Spread out the mixture before placing the chicken thigh onto the pan.

Begin stir frying and coat every piece with the sauce mixture.

Add salt to taste.

Allow the chicken and sauce to simmer for a while until the meat is well-cooked.

Turn off the burner. Your rendang chicken is now ready for plating and to be served!

Serves: 2-3

Curry Chicken

Full Recipe – Curry Chicken

Market Boy's Meat Curry Powder – 1 packet
Chicken – 1.5kg to 2kg
Potatoes (small) – 5
Chicken Stock – 120ml
Coconut Milk – 350 ml
Oil – 4 tablespoon
Fish Sauce – 1 tablespoon / to taste
Brown Sugar – 2 teaspoon / to taste

For additional enhancement in flavour:

Cinnamon Stick – 1 (optional)
Star Anise – 2 pods (optional)
Lime leaves – 5 (optional)

Procedure:

Mix curry powder with 2 tablespoon of oil to get a paste-like consistency.

Coat the chicken with the paste mixture evenly and allow it to marinate for as long as possible but for at least 30 minutes.

Preheat the pan for at least 2 minutes.

Add 2 tablespoon of oil and fry the marinated chicken until golden.

Proceed to add the potatoes, chicken stock, coconut milk.

(Optional) Also add in the cinnamon stick, star anise and lime leaves.

Bring the contents to a gentle simmer and allow it to cook for 1 hour or until desired tenderness and softness of chicken.

Stir in the brown sugar and fish sauce until desired taste.

Serve and enjoy!

Serves: 2-3

Creamy Tuscan Salmon

Full Recipe – Creamy Tuscan Salmon

Olive Oil – 2 tablespoons
Salmon Fillets – 4 (4 ounce)
Salt – 1 teaspoon
Black Pepper – ½ teaspoon
Butter – 2 tablespoons
Garlic – 6 cloves (smashed and minced)
Cherry Tomatoes – 18 ounces
Heavy Cream – 1 cup
Salt – 1.5 teaspoons for the sauce
Basil – 1 teaspoon
Cayenne Pepper – ¼ teaspoon
Black Pepper – to taste
Parmesan Cheese (shredded) – ½ cup
Spinach – 3 to 4 ounces (chopped)

Procedure:

Preheat the pan by letting it sit on the burner for at least 3 minutes.

Add the olive oil to the pan and spread it around. Once it’s nicely spread out, place the salmon fillets on the pan.

Flip the fillets after they are cooked well on one side and repeat until they are fully cooked on both sides.

Remove the salmon and place it separately on a plate.

You can now begin with making the creamy parmesan sauce by frying some garlic in butter, adding the cherry tomatoes in, pouring cream over the top and finally, adding in the spinach and basil to let it wilt in the warm sauce.

After letting the sauce simmer for a while, turn off the burner, and pour it all over the salmon fillets and it’s ready to be served!

Serves: 4

Korean Spicy Chicken

Korean Sticky Chicken

Ingredients

Chicken Thighs or Breast (boneless) – 500 gms

Garlic – 1 tablespoon

Ginger – 1 teaspoon

Honey – 3 tablespoons

Ketchup – 2 tablespoons

Soy sauce – 1 tablespoon

Brown sugar – 1 tablespoon

Salt and pepper – to taste

Sesame seeds – as per requirement

Any neutral oil – 1 tablespoon

Rice vinegar – 1 tablespoon

Sesame Oil – 1 teaspoon

Procedure

Assemble all the ingredients for the sauce – honey, rice vinegar, soy sauce, sesame oil, any hot sauce, brown sugar, ketchup, garlic, ginger, salt, and pepper.
Mince up the garlic and set it aside.
Cut up the chicken into smaller pieces for easier cooking later on and set aside.
Scrape the peel off of the ginger and grate it up.
Add the ingredients for the sauce into a bowl and mix them up. Set aside.
Heat oil up in a pan, add half of the chicken, and spread it out in a single layer. Sprinkle salt and pepper over the chicken and cook it until it turns brown on both sides.
Transfer the now-brown chicken to a plate and repeat the same steps with the remaining half of the chicken.
Return all the browned chicken to the pan and gently pour the sauce over the chicken. Stir to evenly coat and cook it for a few minutes until the sauce starts to thicken.
Transfer the chicken to a serving platter or bowl and garnish with sesame seeds.

Serves: 2

Broccoli and Shitake Mushroom

Ingredients

1 pound broccoli florets about 2 heads, chopped
4 ounces soba noodles
2 tablespoons butter
1 tablespoon olive oil
8 ounces shiitake mushrooms stemmed and sliced
¼ cup ponzu
kosher salt and freshly ground pepper to taste
Zest from 1/2 lemon
Sesame seeds for garnish

Instructions

Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the noodles according to package directions.
Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir and reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste.
Fill bowls with portions of noodles and top with the broccoli and mushrooms. Or, mix the noodles into the pan with the broccoli and mushrooms, stir, and serve together.

Thai Basil Pork

Thai Basil Pork

Minced Pork – 500 gms

Garlic – 1 clove

Basil – 1 cups

Red Onion –1/2

Thai chilli or Serrano pepper – 1/2

Chicken Stock – 1 cup

Green curry paste – 1 teaspoon

Fish Sauce – 1.5 tablespoons

Soy sauce – 1.5 tablespoons

Brown Sugar – 1 tablespoon

Canola oil – 1 tablespoon

Procedure

Heat the oil in the pan over high heat and add in the chopped onion.
Add in the garlic and let it cook for a minute.
Toss the pork in and once it’s almost cooked, add the chopped chilli, curry paste, fish sauce, and brown sugar.
Pour in the chicken stock and cook until the sauce is slightly thickened.
Throw in some basil and it is ready to be served!

Serves: 2

Sautéed Mushrooms with Garlic Butter

Ingredients:

Shiitake Mushrooms – 500 gms
Salted Butter – 2 tablespoons
Fine Sea Salt and Ground Pepper – to taste
Minced Garlic – 1 to 2 cloves
Parsley – Garnish

Procedure:

Add half the butter to the pan and allow it to melt thoroughly.
Once it has been evenly spread out, add the shiitake mushrooms to the pan and let the butter coat the mushrooms.
Add garlic to the pan and spread it around until it turns slightly brown.
Add salt and pepper according to your preference and add the remaining butter in.
Let it sauté for awhile and it is ready to be served!

Serves: 2

Guinness Stout Braised Chicken

This is an interesting recipe submitted by our customer. In this recipe, we put a twist to the usual braised meat and added in stout for that extra flavour! For an additional twist, try using pork instead of chicken!

Ingredients:

1kg Middle Wings (or other meats based on your preference)
Garlic
Ginger Slice
Dried Chilli
A can of Guinness stout
Seasoning:

Soya Sauce
Dark soya sauce
Sugar
Rice Wine

Cooking Instructions

1. Fry garlic, ginger slice and dried chilli till fragrant

2. Add chicken and fry

3. Add stout and simmer till it thickens

Contributed by: Florence Chui

Hakka Fermented Fried Pork

If you are of Hakka descent, you will definitely have tried this amazing dish! Its savoury taste coupled with crispy bite is simply gets you hooked! Personally, I eat this dish without rice and as a snack whenever I feel like indulging :D In this version of the recipe, our contributor used pork belly but you can also try using pork jowl or pork collar!

Ingredients:

Pork Belly / Pork Jowl / Pork Collar
Fermented Beancurd Paste (南乳) 2 1/2 pcs
Salt
Pepper
Chopped garlic

Preparation Step:

Marinate meat for at least 3 hours or overnight

Cooking Instructions:

Coat marinated meat with corn flour for deep frying
Alternatively for a healthier option, try air frying it too!

Contributed by: Jen Yew

Braised Soya Meat

One of the staple dinner dish that my mother cooks, braised soya meat! The soft and tender texture resulted from the braised coupled with a piping hot bowl of rice makes the perfect, heartwarming dinner!

Ingredients:

1 chicken or 1 kg of pork
Taupok (depends on how many u want)
Eggs (depends on how many u want)
2 pieces of rock sugar (half a finger size each)
2 tablespoons of oil
1 liter of water
Aromatics:

1 bay leaf
2 Cardamon
1 star anise
1 clove
8 shallots
1 piece of ginger (half a finger size, no need to slice it)

Seasoning:

2 tablespoon of light soya sauce
2 tablespoon of dark soya sauce
2 tablespoon of oyster sauce
4 tablespoon of sweet soya sauce or Kecap Manis

Cooking Instructions

1. Fry rock sugar till it turns liquid and brown

2. Add oil and aromatics, and fry till fragrant

3. Add water and add seasoning. Put on boil for 15 mins

4. Add meat, taupok and eggs. Put on boil for 30 mins for a small chicken (if pork or larger chicken may need an hour).

Contributed by: Yi Lin

Char Siew (BBQ Pork)

A classic dish but with a twist. In this recipe, our contributor used pork jowl, which is a fattier and chewier cut for a better texture :D Additionally, she also tried air-frying it as well as oven roasting it!

Ingredients:

Pork Jowl/ Pork Belly/ Pork Armpit/ Pork Fillet 500g
Nan lu, fermented red bean curb 2 pieces
Sugar 200gm
Oyster sauce 3 tbsp
Soya sauce 1 tbsp
Rice wine 1 tbsp
Dark soya sauce 1 tbsp
Honey 1/4 cup

Preparation Step:

Mix all the sauces well and marinate the pork in it

Cooking Instruction: (either one)

Oven roast at 180 degree for 15 minutes
Air Fry 180 degree for 15 minutes

Contributed by Florence Chui

Chong Qing Spicy Chicken (辣子鸡）

A plate of flavourful and spicy fried chicken that can be eaten on its own or with a bowl of rice! This dish have been increasingly popular in Singapore since the introduction of Sichuan cuisine especially the Mala flavour!

Ingredients:

Boneless Chicken Thigh
Shaoxing Wine
Soya Sauce
Ginger Slice
Garlic Slice
Corn Flour
Peppercorns
Dried Chilli
Sugar
Coriander Leaves
Fried Peanuts

Preparation Step:

Cut the chicken thigh into bite size pieces
Marinate chicken thigh with shaoxing wine, soya sauce and ginger slice

Cooking Instruction:

Coat marinate chicken in corn flour and deep fry in hot oil
Heat pan with oil before frying peppercorns till fragrant
Add in dry chilli and continue to fry until fragrant
Add in garlic slice and fry with sugar, shao xing wine and soya sauce
Add in fried chicken and give it a quick stir
Add peanuts to finish it off

Contributed by Florence Chui

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