Pandan Ice Cream, a fragrant and aromatic flavor that is well loved by Singaporeans and a frequent ingredient in Singaporean cuisine.
Pandan Ice Cream is made with the fragrant and aromatic flavors of pandan leaves (aka screwpine leaves) and coconut milk. It is really easy to make and you do not require an ice-cream maker or machine. You'll also notice that this ingredient, pandan or screwpine, pops up regularly on my blog. This heavenly flavor is well loved by Singaporeans and a frequent ingredient in Singaporean cuisine and desserts. Some unique dishes that I have made using pandan, to name a few, are Pandan Cake, Kaya Coconut Jam and Hainanese Chicken Rice.
Last weekend, I made Pandan Ice cream for dessert at my Singapore National Day "makan" party at home. The familiar flavor of pandan brought back so much memories for my fellow Singaporean friends as well as international friends who have lived in Singapore. And it was perfect having it in the form of ice cream, especially during the Houston summer heat.
Pandan Ice Cream
by Miss Crumbs A Lot
1 pint Heavy Whipping Cream
1/2 cup Sweetened Condensed Milk (may use up to 3/4 cup if more sweetness is preferred)
1/2 tsp Pandan Extract
1/2 cup Coconut Milk
1. Combine whipping cream and coconut milk in a mixing bowl. Whisk with an electric mixer until well combined.
2. Add in sweetened condensed milk and pandan extract. Whisk on high speed until a soft peak is form. The texture should be thick & creamy and coats the back of a spoon.
3. Transfer into a container and smooth out the top.
4. Freeze for a minimum of 6 hours or overnight.
5. Serve with your favorite toppings.
Makes 4 to 6 servings
"Old School" Fried Chicken Wings, a Chinese crispy chicken wing recipe that is so easy to make and yet so flavorful!
"Old School" Fried Chicken Wings is a simple Asian crispy chicken wing recipe that has been around for a long time. It is even a staple item on the bistro menu of IKEA Singapore! These scrumptious crispy wings are also commonly sold in Singapore school cafeterias. And the cafeterias are called canteens or tuckshops back in Singapore. Hence, I also refer to these wings as Canteen or Tuckshop Chicken Wings.
I made it for my Singapore National Day "makan" party last weekend and it was a huge hit! It is always great to get together with fellow Singaporeans, especially to celebrate Singapore's 52nd year of independence (SG52) and what makes us unique. We also had a wonderful multinational group of friends join us in our celebrations as well. And to give everyone a little taste of home, I made Nasi Lemak with dishes (recipes are on my blog) like Beef Rendang, Sayur Lodeh, Chicken Curry and these tasty "Old School" Fried Chicken Wings. We celebrated SG52 in true Singaporean style, with authentic Singaporean food!
"Old School" Fried Chicken Wings
by Miss Crumbs A Lot, adapted from Spice n Pans
5 lbs Chicken Wings
4 tbsp Oyster Sauce
4 tbsp Shao Xing Chinese Cooking Wine
1 tbsp Dark Soy Sauce
3 tbsp Light Soy Sauce
1 tbsp Chicken Bouillon
1 tsp Salt
Dash of White Pepper Powder
8 tbsp Potato Starch (divided)
Oil (for deep frying)
1. Clean the chicken wings and dry them with a paper towel.
2. In a large bowl, marinate the chicken wings with oyster sauce, Shao Xing Chinese cooking wine, dark & light soy sauce, chicken bouillon, salt, white pepper powder and 5 tbsp of potato starch. Mix well.
3. Cover with plastic wrap and allow it to marinate in the refrigerator for a minimum of 6 hours or overnight.
4. Before frying, mix in remaining 3 tbsp of potato starch to the marinated chicken wings.
5. Heat oil to 375 degrees F. Fry the chicken wings for 5 minutes or until they are golden brown and crispy.
Gula Melaka Sago, a simple 4 ingredient dessert recipe with an amazing flavor that is refreshing and comforting.
Gula Melaka Sago (Sago Pudding with Palm Sugar) is a typical Singaporean and/or Malaysian dessert using the three most prevalent ingredients in Southeast Asian cooking - gula melaka (palm sugar), coconut milk and pandan leaves (screwpine leaves).
This quick and easy dessert is simplicity at its best, with bland sago pearls drenched with creamy coconut milk and rich smokey palm sugar syrup. It quickly becomes a a wonderfully flavorful dessert that you won't want to stop eating once you've started digging in. An ultimate sinful dessert that will be so worth it!
Gula Melaka Sago
by Miss Crumbs A Lot
7 oz Tapioca Pearl Sago
9 cups Water (divided)
3/4 cup Coconut Milk
1/2 tsp Salt
1 packet Gula Melaka (palm sugar) (approx. 8.8 oz)
5 Pandan Leaves (screwpine leaves) (knotted)
1. Bring 8 1/2 cups of water to boil in a pot. Save the remaining 1/2 cup of water for later.
2. Add in tapioca pearl sago into boiling water and stir often to prevent the pearls from sticking to each other. Let it cook until the sago pearls are translucent.
3. Drain the sago pearls and run it under cold water. Once cooled and drained, spoon the sago pearls into 4 bowls or molds. Cover with plastic wrap and refrigerate for 1 hour to let it set.
4. Grate or chop gula melaka into fine pieces. Bring remaining 1/2 cup of water to boil in a small sauce pot. Add grated gula melaka and knotted pandan leaves. Stir and bring it to a boil. Allow it to thicken slightly, remove from heat and set aside.
5. In another small sauce pot, add coconut milk, salt and bring it to a boil. Remove from heat and set aside.
6. Unmold chilled sago pearls into a serving glass or dish of your choice. Drizzle gula melaka syrup, coconut milk and serve.
Makes 4 servings
Scotch Eggs with an Asian Twist, a traditional British picnic food with the unique flavor of a simple Asian ingredient - Chinese Sausage!
Scotch Eggs are a common British picnic food that consist of hard boiled eggs that is wrapped with sausage meat, breaded and deep fried or baked.
Inspired by Gordan Ramsay's Scotch Eggs with a Twist recipe, I played around with the recipe and added Chinese Sausage, specifically "Yun Cheong" (pork and duck liver Chinese Sausage), for a slightly sweet and smokey savory flavor. In one of my previous post, "Low Carb Chinese Sausage and Chives Cloud Bread", I used and wrote a little about Chinese sausages. Chinese sausages (commonly known as "Lup Cheong" in Cantonese) is a pork meat sausage that is cured and has a slight sweet and savory flavor, with similar textures to salami. In this recipe, I used "Yun Cheong", a pork and duck liver Chinese sausage that has a close resemblance to boudin in terms of texture and color. I was also unable to find plain sausage mince so I went ahead with a mild Italian flavored one and did not season it. If you're using plain sausage mince, you could season it with salt, pepper and any herbs of your choice.
These little hand grenades was an absolute party in our mouths, with the egg yolks still soft and runny on in the inside. I scored two thumbs up from my family!
Scotch Eggs with an Asian Twist
by Miss Crumbs A Lot, inspired by Gordan Ramsay
7 Eggs (1 beaten)
1 1/4 lbs Mild Italian Sausage Mince
1 cup Chinese Pork and Duck Liver Sausage (Yun Cheong) (finely diced)
1/4 cup Green Apple (shredded)
1 cup Plain Flour
1 1/2 cup Panko Bread Crumbs
1. Bring a pot of water to a boil, gently lower 6 eggs into boiling water using a ladle to prevent the eggs from cracking.
2. Cook for 4 1/2 minutes. Drain hot water immediately and cool eggs with cold water.
3. Peel shells off eggs by cracking it slightly and placing it back in the water. Water should seep into the egg and allow you to peel off the shell quite easily. Set aside.
4. In a bowl, mix mild Italian sausage mince with finely diced Chinese pork and duck liver sausage and shredded green apple. Mix well.
5. Prepare an assembly line of plain flour, 1 beaten egg and Panko bread crumbs that is seasoned with salt and pepper.
6. Divide the sausage mince mix into 6 portions and carefully wrap each hard boiled egg with it. Make sure it is not too thick of a coat as that would make it too dense.
7. Next, dredge each meat wrapped egg with the plain flour, then egg wash and finally coating it with the seasoned Panko bread crumbs. Press down the bread crumbs gently into the meat wrap to prevent the crumbs from falling off and burning while frying.
8. Heat a pot of vegetable oil, about 4 inches deep. Fry the meat wrapped eggs for about 8 minutes on medium heat until they are golden brown.
9. The meat should be cooked and the egg yolks still soft and runny.
Makes 6 servings.
Milo Mousse, a dessert using a chocolate and malt powder that originated from Australia and remains extremely popular in Singapore.
Milo Mousse is a dessert that I created using Milo, a chocolate and malt powder that is mixed in with hot water or milk to produce a beverage that is popular in Singapore. Originating from Australia, it is produced by Nestle and marketed & sold in many countries. Most commonly sold as a powder in its iconic green tin, Milo is also available as a premixed drink, a snack bar, ice cream and breakfast cereal in Singapore. It is readily available in most Asian supermarkets here in the US.
In Singapore, a popular way of consuming the drink Milo is by adding ice to it. It is known as Milo Ice (alternatively, Milo "Peng" in Hokkien). Iced Milo is even available at fast food restaurants such as McDonald's. And I do have friends and family who claim that McDonald's in Singapore has the best Iced Milo. It is also commonly served locally in kopitiams and prata shops in various versions such as "Milo Dinosaur" (a cup of Milo drink with an additional spoonful of undissolved Milo powder added on top of it), "Milo Godzilla" (a cup of Milo drink with vanilla ice cream and/or whipped cream on top) and "Neslo" (Milo drink mixed with Nescafé instant coffee). Really cute names, huh!?
Milo is so versatile that I thought it would taste great as a mousse. And it sure did. The flavors brought back so much memories of my childhood in Singapore. I added some cocoa krispies to give it some texture and Bella & Jamie enjoyed their dessert immensely! So much so that they wanted to lick the glasses.
by Miss Crumbs A Lot
2 cups Heavy Whipping Cream
1/8 cup Sugar
1/2 cup Sweetened Condensed Milk
3/4 cup Milo (chocolate malt powder)
2 cups Cocoa Krispies
1. In a large bowl, add sugar to heavy whipping cream. Whisk (I used an electric mixer) until a firm peak is formed.
2. Mix Milo powder with sweetened condensed milk together until a smooth paste is formed.
3. Add Milo condensed milk mixture to the whipped cream and fold in gently, mixing well.
4. Transfer mousse into a piping bag and pipe mousse into martini glasses or any glass or cup of your choice. Layer or top with cocoa krispies.
5. If refrigerating before serving, layer or top with cocoa krispies just before serving to prevent krispies from softening.
Makes 4 servings
Low Carb Chinese Sausage and Chives Cloud Bread is an easy to make, light and fluffy bread substitute with an Asian flavor.
Low Carb Chinese Sausage and Chives Cloud Bread will be perfect for you if you are looking for a low carb bread substitute. This recipe uses the basic method of fluffing egg whites, just like the Cloud Eggs recipe that I had shared previously, to create a bread-like texture. In the end, you will get an extremely light, fluffy and airy bread.
I played around with the recipe and added in some Chinese sausages (commonly known as "Lup Cheong" in Cantonese). This slightly sweet and savory cured meat sausages are very similar to salami, but has a flavor that is unique. There are many variation of Chinese sausage, the most common one being the pork sausage, which I used in this recipe. Another popular variation is the pork and duck liver sausage (commonly known as "Yun Cheong" in Cantonese), which has a pretty similar texture and color to boudin. I also added some chopped Chinese chives to give it a slight garlicky flavor to the bread. So, if you are a bread lover like me, but are attempting to reduce your carb intake, this recipe might just be what you are looking for.
Low Carb Chinese Sausage and Chives Cloud Bread
by Miss Crumbs A Lot, inspired by Food.com
3 Eggs (separated)
3 tbsp Cottage Cheese
1/2 tsp Cream of Tartar
1/2 tsp Truvia Baking Blend
1/4 cup Finely Diced Chinese Sausage (Lup Cheong)
1/4 cup Finely Chopped Chinese Chives
1. Placed finely diced Chinese Sausage on a baking tray and broil it on low on the top rack of the oven for 4 minutes. Remove from heat and set aside.
2. In a bowl, mix egg yolks, cottage cheese and truvia baking blend together until smooth.
3. In another bowl, add cream of tartar to the egg whites and whisk until a firm peak is formed.
4. Add the whisked egg whites, Chinese sausage and chives to the egg yolk mixture. Fold in gently.
5. Spoon out the mixture onto a baking tray (approximately 10 scoops).
6. Bake at 300 degrees F for 25 minute on the middle rack until they are light golden brown.
Makes 10 buns
Belachan Chicken Wings, a simple and easy dish made with fermented shrimp paste - an ingredient ubiquitous to Singaporean cuisine.
Belachan Chicken Wings is an even more simplified version of the Shrimp Paste Chicken (Har Cheong Gai) recipe that I had shared previously. Shrimp paste is a fermented condiment and an ingredient that is commonly used in Singaporean cuisine, readily available in most Asian supermarkets here in the US.
When we were still living in Singapore, before marriage and kids, my then-boyfriend (now-husband) Kian and I would often frequent this bar called "Ice Cold Beer". And we have to be honest with you, we were not always there just for their ice cold beers. It is for their Belachan Chicken Wings! It is by far, one of the best chicken wings we have had. So, a couple of weeks ago, I attempted this recipe and boy, did it bring back immense memories. Even Bella and Jamie loved it.
Belachan Chicken Wings
by Miss Crumbs A Lot, adapted from The MeatMen SG
24 pieces Chicken Wings (mid joints and drumlets)
2 1/2 oz Belachan (dried fermented shrimp paste block)
3/4 tsp White Pepper Powder
1 1/2 tsp Coriander Powder
1 1/2 tsp Sugar
3/4 tsp Salt
6 tbsp Vegetable Oil
1. In a food processor, blend belachan, white pepper powder, coriander powder, sugar, salt and vegetable oil until a smooth paste is formed.
2. Place chicken wing pieces and belachan mixture in a large bowl and mix well. Allow it to marinate for 1 to 2 hours.
3. Using an airfryer (I used Phillips), air fry at 360 degrees F for 25 minutes or until wings are golden brown.
4. Alternative, you can bake in an oven at 375 degrees F for 30 minutes on the middle rack, then place it on the top rack and broil on low for 8 to 10 minutes on each side of the wings until they are golden brown.
5. Last cooking method is to deep fry until golden brown, remove and drain off excess oil.
Pork Katsu Curry is a rich, flavorful and creamy Japanese curry served with a crispy panko crusted pork cutlet over a bed of rice - an ultimate comfort dish.
Pork Katsu Curry is one of those dishes that both my husband and kids look forward to. Whenever I make this dish, my kids will often polish everything off and will be licking their plates clean.
Japanese curry is very different from the Thais or Indians. Japanese curry has a thicker and creamier consistency and is very mild in spiciness. Slather the curry sauce on a crispy pork cutlet and serve it over a bed of rice, you'll have a wholesome one dish meal.
Pork Katsu Curry
by Miss Crumbs A Lot, adapted from All Recipes UK
Curry Sauce Ingredients
2 tbsp Vegetable Oil
1 large Onion (diced)
5 cloves Garlic (chopped)
2 medium Carrots (sliced or oblique cut)
2 tbsp Plain Flour
4 tbsp Mild Curry Powder
1 tsp Garam Masala
2 tsp Honey
4 tsp Light Soy Sauce
1 Bay Leaf
2 1/2 cup Chicken Stock
Pork Katsu Ingredients
4 pieces Pork Cutlet (tenderized)
1/2 cup Plain Flour
1 cup Panko Breadcrumbs
1 egg (beaten)
Salt & Pepper
Olive Oil Spray
1. Prepare the curry sauce first by heating up vegetable oil in a pot. Sweat the onions, garlic carrots for about 10 minutes.
2. Add in plain flour and curry powder. Mix well. Gradually add in chicken stock until well combined.
3. Add in honey, soy sauce and bay leaf. Bring it to a boil then turn down heat and allow it to simmer until the sauce thickens.
4. Stir in garam masala and keep on low heat until ready to serve.
6. Mix flour with a dash of salt and pepper. Coat the pork cutlets with the seasoned flour, then the beaten egg then panko breadcrumbs.
7. Spray olive oil all over the breaded pork cutlet and airfry (I used the Phillips AirFryer) them at 360 degrees F for 10 to 12 minutes or until they are golden brown.
8. Alternatively, you can bake it on a baking tray at 350 degrees F for 30 minutes or until they are golden brown.
9. Slice the pork cutlets, place over cooked rice (short grain Japanese rice) and pour curry sauce over.
Makes 4 servings
Beef and Broccoli Stir Fry, a classic Chinese recipe that is quick & easy to make and taste so much better than take out!
Beef and Broccoli Stir Fry over piping hot white rice is a frequent dish in our household. There is nothing better than a tasty stir fry for dinner. So quick and easy to prepare, it is an added bonus to any home cooked meal. While I prefer to use a wok to prepare stir fries, a frying pan will work just fine. This stir fry combines beef and broccoli in a flavorful sauce made with Chinese cooking wine, oyster sauce, light soy sauce and sesame oil. Feel feel to substitute shrimp, pork or chicken for the beef, if desired.
Beef and Broccoli Stir Fry
by Miss Crumbs A Lot
1 lb Beef Chuck Roast or Tenderloin (thinly sliced)
14 oz Broccoli Florets
1 Red Bell Pepper (finely diced)
1 oz Ginger (thinly sliced)
3 cloves Garlic (chopped)
2 tbsp Water
2 tbsp Vegetable Oil
1 tbsp Light Soy Sauce
1 tbsp Cornstarch
1/4 tsp White Pepper Powder
3 tbsp Oyster Sauce
1 tbsp Sesame Oil
2 tbsp Chinese Cooking Wine
1/2 tbsp Light Soy Sauce
1. Marinate beef slices in light soy sauce, cornstarch and white pepper powder. Set aside.
2. Prepare the sauce by combining the oyster sauce, sesame oil, Chinese cooking wine and light soy sauce. Set aside.
3. Heat vegetable oil in a wok or frying pan over medium heat. Stir fry the ginger slices until they are golden brown and fragrant.
4. Add in chopped garlic and marinated beef slices. Continue stir frying until the meat is about half cooked.
5. Add in broccoli florets and diced red bell peppers. Continue stir frying until the meat is almost cooked.
6. Add in the sauce and mix well. Drizzle over 2 tbsp of water and mix well. Simmer covered for a few minutes until the sauce thickens.
7. Serve with or over white rice.
Makes 4 servings
Chicken Cacciatore, a hearty and earthy version of the classic Italian dish that goes extremely well over your favorite pasta or just on its own.
Chicken Cacciatore is a popular Italian dish that is traditionally made with braised chicken or rabbit and often include base ingredients like onions, garlic and tomatoes. This classic dish must have hundreds of versions, all resulting in a delicious, flavorful pot of braised chicken. My version is simplified with only a handful of basic ingredients and extremely juicy and tender chicken that falls off the bone. I received two thumbs up from both my kids who are my harshest critics so I hope you'll try this easy recipe and that your family will enjoy it as much as mine does.
by Miss Crumbs A Lot
2 lbs Chicken Thighs
2 Green Bell Peppers (cut into 1 inch bite size pieces)
1 Onion (finely diced)
3 cloves Garlic (chopped)
2 cups Sliced Mushrooms
1 can 29oz Tomato Sauce
1 tbsp Balsamic Vinegar
6 sprigs Thyme
1 1/2 tbsp Olive Oil
1. In a cast iron pot, heat olive oil on medium/high heat. Brown the chicken pieces for a few minutes on each side. Remove from pot and set aside.
2. With the remaining oil in the pot, stir fry garlic and onions for a few minutes, until fragrant. Add in green bell peppers and mushrooms and mix well.
3. Add in tomato sauce and bring to a light boil.
4. Add balsamic vinegar and season with salt and pepper.
5. Return the chicken pieces to the pot and add thyme.
6. Cover and bake in oven at 425 degrees F for 1 hour.
7. Serve over your favorite pasta, rice or salad.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.