Cook Like Us

This recipe is enough for 50 cups of kueh pie tee.

Ingredients:

• 1 kg (Bang Kuang) Chinese Sweet Turnip, shredded
• 200 g Cooked Bamboo Shoots, shredded
• 50 g Carrot, shredded
• 300 g Small Prawns, shelled
• 2 small cakes (Tau Kua) Bean Curd, cut into small strips & fried till golden brown
• 4 tablespoons Oil
• 2 tablespoons Salted Soybean Paste (Tau Cheo)
• 1 tablespoon Minced Garlic
• 1 tablespoon Salt
• 1 teaspoon Dark Soy Sauce
• 0.5 tablespoon Pepper
• 0.5 cup Water

Method:

1. Fry 1 tablespoon Minced Garlic and Tau Cheo in Oil till fragrant.
2. Add Bang Kuang, Bamboo Shoots, Carrots and Water.
3. Stir-fry.
4. Add Fried Bean Curd, Prawns and Dark Soy Sauce.
5. Simmer till Bang Kuang is soft and cooked.
6. Add Salt, Sugar, Pepper to taste.
7. Top filling with a pinch of Parsley.

Note:

This recipe and picture were shamelessly downloaded from Red Lips’ website.

This recipe serves 4.

Ingredients:

Chilli butter

• 115g (4oz) softened sweet butter
• 2 tbsp chilli sauce
• 1 tbsp honey or maple syrup
• 2 tbsp vegetable oil
• 1/2 cup finely chopped onion

Ingredients for Corn Cakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1 tbsp oil
• 2 tbsp basil
• 1 tsp garlic
• 1 tsp chilli
• 230g (8oz) can whole kernel corn
• 1 cup diced cooked ham
• 1/2 cup shredded Jack cheese

Method:

1. For the Chilli Butter: Beat softened sweet butter with chilli sauce and honey or maple syrup until blended and light. Spoon into a butter crock and chill until needed.
2. In a heavy-based skillet, heat vegetable oil and sauté finely chopped onion until golden.
3. Meanwhile, in a large bowl, combine all-purpose flour, baking powder and salt. In a liquid measure, combine milk, egg, oil, basil, garlic and chilli sauce.
4. Lightly stir mixture into dry ingredients. Fold in cooked onion, can whole kernel corn (well-drained), cooked ham and Jack cheese.
5. Heat the skillet (or use a griddle) to 350ªF (180ªC) or until a drop of water sizzles on contact. For each cake, cook about 1/3 cup batter for 2-3 minutes each side or until cooked through and golden. Serve warm with Sweet Chilli Butter and maple syrup.

This recipe makes 6 servings.

Ingredients:

• 1 cup (250ml) butter or margarine, divided
• 2 cups (500ml) slivered almonds
• 2 tablespoons sugar
• Ground cinnamon
• 4 boneless skinless chicken breast halves
• 1 large onion, chopped
• 1/2 cup (125ml) fresh cilantro or parsley
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon saffron threads, crushed
• 1/2 teaspoon black pepper
• 1/4 teaspoon tumeric
• 1 cup (250ml) water
• 3 tablespoons lemon juice, divided
• 6 eggs, beaten
• 1 package (16 ounces) frozen phyllo dough, thawed
• 1 tablespoon powdered sugar

Method:

1. Melt 1 tablespoon butter in large skillet over medium heat. Add almonds. Cook and stir 12 to 15 minutes or until almonds are golden. Remove almonds with slotted spoon and drain on paper towels. Cool. Coarsely chop almonds. Combine almonds, sugar and 1 teaspoon cinnamon in small bowl; set aside.
2. Melt 1-1/2 teaspoons butter in same skillet over medium-high heat. Add chicken; cook 1 to 2 minutes. Turn and cook 1 to 2 minutes or until chicken is lightly browned. Transfer chicken to plate; set aside.
3. Add 1 tablespoon butter and onion to same skillet. Cook and stir over medium-high heat 5 minutes or until onion is tender. Add 1 teaspoon cinnamon, cilantro, garlic, cumin, saffron, pepper and turmeric. Cook and stir 1 minute or until spices are fragrant. Stir in water and bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until chicken is no longer pink in center.
4. Remove chicken with slotted spoon; cool slightly. Cut into small pieces and toss with 2 tablespoons lemon juice.
5. Increase heat to medium-high. Simmer onion mixture, stirring frequently, until most liquid has evaporated but mixture is still moist. Reduce heat to medium. Pour eggs into onion mixture. Cook and stir until eggs are softly set. Sprinkle with remaining 1 tablespoon lemon juice. Set aside.
6. Melt remaining butter in small saucepan over low heat. Preheat oven to 350°F. Brush pizza pan or rimmed baking sheet generously with butter.
7. Unroll phyllo dough. Cover with plastic wrap and damp, clean kitchen towel to prevent dough from drying out. Arrange 10 or 12 phyllo dough sheets in pinwheel fashion, pivoting each sheet around center point of pan and brushing each sheet with melted butter.
8. Fold 1 phyllo dough sheet in half crosswise; brush top with butter and place in center of pinwheel.
9. Arrange chicken in 9-inch circle over phyllo dough. Spoon egg mixture evenly over top of chicken. Top with reserved almonds. Fold over phyllo dough sheets onto top of filling.
10. Repeat pinwheel pattern over top with 10 to 12 more phyllo sheets, brushing each sheet with melted butter. Gently lift pie and tuck under phyllo edges. Brush top of pie with butter.
11. Bake pie 20 minutes or until browned. Remove from oven; pour off any excess butter.
12. Butter another rimmed baking sheet; place over pie; invert. Remove top pan and return pie to oven. Bake 10 to 15 minutes or until browned. Remove from oven; pour off any excess butter.
13. To serve, place serving platter over pie and invert. Sift powdered sugar over top of pie, then sprinkle with cinnamon.

Note: If phyllo dough tears, place better edges toward center of pie; torn edges will be folded over top or tucked under.

This recipe makes 16.

Ingredients:

• 2 large granny smith apples, peeled and cored
• 2 (10oz) cans refrigerated crescent roll dough
• 1 cup (250ml) butter
• 1 1/2 cups (375ml) white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid oz) can or bottle mountain dew

Method:

1. Preheat oven to 350 degrees F. Grease a 9 X 13 inch baking dish.
2. Cut each apple into 8 edges and set aside. Seperate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in baking dish.
3. Melt butter in a small sauceapan and stir in the sugar and cinnamon. Pour over the apple dumplings.
4. Pour mountain dew over the dumplings.
5. Bake for 35 to 45 minutes inb the preheated oven, or until golden brown.

This recipe makes 16 pieces.

Ingredients:

• 2 ounces cream cheese (do not use reduced-fat or fat-free cream cheese)
• 1 package (8 ounces) refrigerated crescent roll dough
• 1 egg plus 1 tablespoon water, beaten
• 4 (3 x 3/4 inch) strips roasted red pepper
• 2 large marinated artichoke hearts, cut in half lengthwise
• 1 thin slice Genoa or other salami, cut into 4 strips
• 4 small stuffed green olives, cut into halves

Method:

1. Preheat oven to 375°F. Cut cream cheese into 16 equal pieces, about 1 teaspoon per piece; set aside.
2. Remove dough from package. Unroll on lightly floured surface. Cut each dough triangle in half lengthwise to form 2 triangles. Brush edges of triangles lightly with egg mixture.
3. Wrap 1 red pepper strip around 1 piece of cream cheese. Place on dough triangle; fold over and pinch edges to seal. Place 1 piece of artichoke heart and 1 piece of cream cheese on dough triangle; fold over and pinch edges to seal. Wrap 1 salami strip around 1 piece of cream cheese. Place on dough triangle; fold over and pinch edges to seal. Place 2 olive halves and 1 piece of cream cheese on dough triangle; fold over and pinch edges to seal. Repeat with remaining red pepper strips, artichoke pieces, salami strips, olives, cream cheese and dough triangles. Place filled triangles evenly spaced on ungreased baking sheet. Brush with egg mixture.
4. Bake 12 to 14 minutes or until golden brown. Serve warm.

Ingredients:

• 1 packet of CP pepper kicks (available from major supermarket)
• 40g peas
• 50g carrot, diced
• 50g onion, diced
• 40g loose corn kernels
• 40g butter
• 300g fresh milk
• 30g wheat flour
• 30 - 40 vol au vent cups, see picture above (found in the frozen section of major supermarkets)
• A dash of pepper and salt

Method:

1. Bake the vol au vent cups according to the manufacturer’s instruction on the box and set aside.
2. Saute the butter and onions.
3. Add in wheat flour and stir quickly.
4. Add fresh milk and stir until an even consistency is achieved.  Strain any undissolved lumps.
5. Stir in chicken, corn, carrots and green peas.
6. Season with salt and pepper and remove from heat.
7. Scoop the mixture evenly into each cup and serve.