Friday, August 18, 2017

Asian Inspired Pizza : Chilli Crab Pizza & Salted Egg Yolk Seafood Pizza

I was invited by Mission Food Singapore to create asian inspired pizza by using their newly launched pizza crusts, which comes in plain and wholemeal version. It is indeed quick and easy to D.I.Y pizza with these soft and thin pizza crusts! While brainstorming for ideas of asian inspired food, the first food which come across my mind is chilli crab!! hahaha Chilli crab is definitely one of Singapore iconic food don't you agree? 😁 Another crazy idea of mine is to make a salted egg yolk sauce  unlike the usual tomato base sauce for pizza. Both pizza turned out really delicious! When I asked my food taster which one they like most....they could not decide! hahaha....I let you decide which one looks and taste more appealing to you. 😜


Chilli Crab Pizza
Ingredient
  • 3 cloves garlic, chopped
  • 2 tbsp chopped ginger
  • 1 medium onion, diced
  • 1 red chilli, deseeded & diced
  • 300gm crabmeat
Chilli Crab Sauce (qty enough for more than 2 pizza)
  • 5 tbsp tomato sauce
  • 1 tbsp chilli paste
  • 2 tbsp sugar
  • 1 tsp salt
  • 200ml water
  • 2 tbsp corn starch solution
  • 1 egg, lightly beaten
Toppings
  • mozzarella cheese
  • cheddar cheees
  • 12 crab sticks
  • 1 egg
  • spring onion

Method
  1. Heat 1 tbsp oil in pan, sauté garlic and ginger till fragrant.
  2. Add in onion and chilli and fry till onion is softened.
  3. Add in sauce ingredient and crabmeat, simmer for 1 min.
  4. Thicken gravy with cornstarch solution. Add in beaten egg and stir to mix. Remove from heat.

To assemble the pizza : Place pizza crust on a baking sheet. Spread a layer of chilli crab sauce over the base. Arrange crab stick over the sauce and sprinkle cheese over. Crack an egg onto the middle of the pizza. Bake in preheated oven at 200 deg cel for 10 min until cheese melted and golden brown. Garnish with spring onion and serve immediately.



Salted Egg Yolk Seafood Pizza
Ingredient
  • 8 medium shelled prawns
  • 150gm squid, slice into ring
  • 100gm fish fillet
  • 2 cloves, garlic minced
  • 1 tsp minced ginger
  • 1 tbsp chinese wine
  • salt & pepper to taste
  • mozzarella cheese

Salted Egg Yolk Sauce
  • 50gm unsalted butter
  • 1 tbsp sugar
  • 120gm salted egg yolk paste
  • 100ml evaporated milk
Toppings
  • mozzarella cheese
  • parmesan cheese
  • red chilli
  • curry leaves, deep fried

Method
  1. Marinate seafood with salt and pepper for 30 mins.
  2. Heat 1 tbsp oil in pan. Saute garlic and ginger till fragrant.
  3. Add in seafood and fry for a min. Add in wine and mix well. Remove from heat and set aside.
  4. Using the same pan. Dissolve butter. Add in salted egg yolk paste and sugar and fry till fragrant.
  5. Slowly add in evaporated milk and bring to a simmer. Cook the mixture over low heat till thickens and reduce slightly. Remove and set aside.

To assemble the pizza : Place pizza crust on a baking sheet. Spread a layer of salted egg yolk sauce over the base. Arrange the seafood mixture evenly follow by mozzarella and parmesan cheese. Bake in preheated oven at 200 deg cel for 10 mins until cheese melted and golden brown. Drizzle with some salted egg yolk sauce and garnish with red chilli and curry leaves. Serve immediately.

Thursday, August 17, 2017

Braised Chestnut with Chicken

Come lets have a 2 dishes 1 soup hearty dinner again! What's on our table today?....Braised chestnut with chicken, tomato fried egg and cabbage fishballs soup 😍




Ingredients
  • 300g fresh chestnuts 
  • 800g fresh chicken pieces (I've used whole chicken leg)
  • 250gm fresh mushrooms
  • 3 tbsp wolfberries, rinsed
  • 4 cloves garlic, minced
  • 350ml water
  • 1/2 tbsp Knorr all in one seasoning powder
  • 2 tbsp oyster sauce
  • 1 tsp dark soya sauce
  • 1 tsp sesame oil
  • pepper to taste
  • cornstarch water for thickening

Methods
  1. Marinate chicken pieces with 2 tbsp light soy sauce, 1/2 tsp five spice powder, 1 tsp Knorr seasoning powder, 1 tsp sesame oil and dash of pepper for at least 30mins.
  2. Wash chestnuts and place in a saucepan of water. Bring to boil and simmer over medium hat for 15mins. Drain away water and soak the chestnut in cold water. Use knife to peel off the skin. Cut the chestnut into halves.
  3. Heat up wok with 1 tbsp oil.  Add garlic and fry till fragrant. Add chestnuts and stir-fry for a while.
  4. Pour in water and seasoning. Bring to the boil, then reduce the heat to low, cover and simmer for about 45 mins or until the chestnuts are tender.
  5. When the chestnut is tender, add in mushroom and marinated chicken pieces. Top up 150ml water and bring to boil again. Cover and simmer for another 25 mins until chicken is cooked. Adjust taste accordingly.
  6. Stir in softened wolfberries and mix well. Add in cornstarch water to thicken the gravy. Remove from heat and serve.





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