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Jump To Recipe Jump To Video After creating that Vegan Korean BBQ Burger, I become more accustomed to Korean cuisine. Don't worry, when it comes to spiciness, I am still a pussy. LOL! With that being said, I decided to take things further with @chillibellasg 's Korean Chili Paste and grilled pizza. Yes! The title says it all! Korean Spicy Chicken Grilled Pizza. I in fact toned down the spiciness level quite a bit, well, quite a lot. You can of cos tone it down or amp up the spiciness level. I had seen recipes call for chicken thigh, but I prefer chicken breast as it is suitable to be on top of a pizza. I mean, the spicy sauce and cheeses are already rich and bold in texture and flavors; we will need something lean to pair with all the richness and boldness. Perhaps that's why I am not a fan of greasy fatty meaty pizzas. When it comes to pizza toppings, less is always more. When you feel like the toppings aren't enuff, it is enuff. Remember the 95% to 5% rule that I always preach about? The dough is 95% and it has to taste good on its own; we have to find that 5% to go with the dough. Okay, enuff pizza talk, let's get grilling. Ingredients: (Make 4 grilled pizzas) Gochugaru, 1/4 Cup Adjust To Preference @chillibellasg 's Korean Chili Paste / Gochujang, 2 TBSP Adjust To Preference Soy Sauce, 1 TBSP Sesame Oil, 2 TBSP + More For Cooking & Grilling Pure Honey, 1 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 1" White Pepper, Pinch Dried Mushroom Powder, Pinch Smoked Sea Salt, Pinch Chicken Breast Skinless Boneless Diced Into 1" Cubes, 2 Chicken Breasts Grilled Pizza Dough , 4 Dough Balls Low Moisture Mozarella Diced, A Good Handful Scallions Finely Chopped, A Handful Black Sesame, Pinch Equipment: Griddle / Grill Oven Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. In a large mixing bowl, add chili flakes, chili paste, soy, oil, honey, garlic, ginger, pepper, mushroom and salt. Mix until well combined. Add in the diced chicken. Massage and coat the chicken thoroughly with your hands. *It is best if you are wearing gloves.* In a skillet over medium heat, drizzle in some sesame oil. Once the oil is heated up, add in the chicken mixture. Immediately, rinse the bowl with 1/4 cup of warm water. Pour the water mixture into the skillet with the chicken. Cover and cook for 7 to 8 mins. *Check at 5 mins mark to prevent any burning. The chicken breast should be cooked thru' with tender juiciness and not tough and dry.* Remove from heat and set aside. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.* In a griddle over medium heat, gently place in the dough oiled side down. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with sesame oil. Grill until almost charred. Flip the dough. Immediately turn the heat down to medium-low. Spread the spicy chicken over the pizza dough evenly. When you think it is not enough, it is enough. Less is always more. Sprinkle mozzarella over the top, distributing them evenly. Again, less is more. Immediately cover the griddle to generate steam so that the cheese will melt. As soon as the cheese melts and the bottom is charred, remove the cover. Remove the pizza from heat and transfer onto a serving plate. Immediately. scatter scallions and black sesame over the top. Repeat the steps for the remaining pizzas. Slice and serve immediately. I'm still gonna rave about how good @chillibellasg 's chilies are. See what I meant by less is more? The toppings adhere to the dough properly. To create this wonder "bend". Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy aka @mindfullofcooking . You can check her recipe over here . Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS! And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal. Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some of @chillibellasg 's Korean chili paste. You can of cos use regular Gochujang if you are not residing in Singapore. I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe. Ingredients: Inspired by Izzy (Make 2 sandwiches) High Quality Turkey Bacon, 1 Maple Syrup, A Drizzle Kimchi , 2 Heaped TBSP Or Watermelon Rind Kimchi Homemade @chillibellasg 's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Gruyère Freshly Grated, A Handful Nori Flakes, Pinch Sea Salt, Small Pinch Shokupan Homemade / White Sandwich Bread, 4 Thick Slices Kewpie Mayo, 4 Spread Parmigiano Reggiano, For Grating Low Moisture Mozzarella, A Few Slices or Strips Equipment: Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " for the recipe. Please visit, " Watermelon Rind Kimchi " for the recipe. Please visit, " How To Make Shokupan " for the recipe. In a skillet, add bacon. Cook until the bottom is slightly browned and oil starts to release. Flip and drizzle in the maple syrup. Cook thru' but not till crispy. Remove from heat and set aside to cool down slightly. Drain kimchi to remove some of the excess juice. *You can do this by squeezing or hang on a sieve.* Finely chop the drained kimchi into fine pieces. Transfer into a bowl. Add in Korean chili paste. Slice bacon into fine strips. Add in the sliced bacon, along with gruyère, nori flakes and salt. Mix until well combined. Spread mayo on 1 side of each bread. Heat the skillet over medium-low heat. Grate parmigiano into the same skillet, to a size slightly bigger than the bread. Once the cheeses start to cook, place a slice of bread, mayo side down onto the cheese. Press the bread gently with a spatula for about 15 secs. Lay mozzarella slices or strips onto the bread. Spoon the kimchi mixture over the mozzarella. Place another slice of bread, mayo side up, over the top. Gently the sandwich with a spatula for about 15 secs. Cover and cook until the cheeses start to brown and the oil has almost evaporated. Using a spatula, remove the sandwich from the skillet. Grate parmigiano into the skillet. Flip the sandwich onto the cheese. Press gently with a spatula and cover. Cook until brown and crispy. Remove from heat and transfer onto a serving plate. Repeat the steps for the remaining sandwich. Slice and serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: One of my InstaFam, @beerswithdave , suggested that I make Kimchi Fried Rice with homemade Kimchi. He told me that this is one of his favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcasted from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot. As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just use a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL! I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too. I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this. Ingredients: (Serve 2) Rice, 1 Cup Kimchi , 1 Cup Or Watermelon Rind Kimchi Homemade Sesame Oil, 3 TBSP Garlic Finely Minced, 3 Cloves @chillibellasg 's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Sea Salt, Pinch Mushroom Powder, Pinch Eggs, 2 (Optional) Scallions Finely Sliced, For Garnish Nori Flakes, For Garnish Black Sesame Seeds, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, " How To Make Vegan Kimchi " for the recipe. Please visit, " Watermelon Rind Kimchi " for the recipe. Cook the Rice Wash and drain the rice three times . Add enough water to cover by one knuckle . Cook in a rice cooker  according to the manufacturer’s instructions. Once done, fluff the rice  and allow it to cool. Transfer to the fridge and chill overnight  for best texture. Prep the Kimchi The next day, drain the kimchi  to remove excess juice. Use a sieve or squeeze by hand. Reserve the juice  for cooking. Finely chop the drained kimchi  and set aside in a bowl. You can also reserve a few spoonfuls for garnish . Make the Fried Rice In a skillet over medium heat , drizzle 1.5 TBSP sesame oil . Once hot and smoking , add the chopped kimchi  and sauté briefly. Add garlic  and sauté until aromatic. Add the cold, cooked rice , breaking up clumps with a spatula. Stir in the reserved kimchi juice  and chili paste . Sauté until each grain is well-coated. Drizzle in the remaining sesame oil . Taste and adjust with salt  and mushroom powder . Give it one final toss. To Serve Transfer the fried rice onto a large plate. Garnish with scallions , nori , and sesame seeds  for a vegan version. Or top with a sunny-side up egg  and serve on individual plates. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet. And this is not an ordinary sambal fried rice. It has my grandma's footprints all over it. After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve. Ingredients: (Serve 1) Rice, 1/2 Cup Kecap Manis , 1 TBSP Tomato Ketchup, 1/2 TBSP Sambal Homemade , 1.5 TBSP (Adjust To Preference) Black Fermented Shrimp Paste, 1/2 TSP Garlic Finely Minced, 2 Cloves Sesame Oil, 2 TBSP Onion Finely Diced, 1 Bak Kwa / Bacon / Prosciutto Finely Diced, 1 Slice (Adjust To Preference) Scallions Finely Sliced, A Handful Sunflower / Grapeseed / Canola / Peanut Oil, For Frying Eggs, 1 Cucumber Shredded, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, " Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Chicken In a pestle and mortar , smash the garlic . Add the rest of the marinade ingredients  (excluding chicken) and mix until well combined. If using chicken breast , pound it with a meat mallet  until evenly thick. Transfer chicken and marinade into a shallow bowl. Massage the marinade into the chicken until fully coated. Cover and chill in the fridge for 2 to 4 hours . Make the Slaw In a large bowl, mix all the slaw ingredients . Toss until well combined. Set aside in the fridge until ready to serve. Cooking & Assembly Heat oil in a griddle, skillet, or pan  over medium heat . If you have an outdoor grill, even better. Once the oil is smoking hot , add in the marinated chicken. Cook until halfway through and the bottom is lightly charred . Flip and tilt the pan  to baste with the rendered juices. Remove and rest the chicken. In the same pan, pour in the remaining marinade . Deglaze  and reduce by half to create a sauce. To Serve Plate the grilled chicken  with a generous spoon of slaw . Drizzle the reduced marinade sauce  over or alongside. Serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken. Ingredients: (Serve 2) Marinade: Garlic, 1 Clove Sambal Homemade , 1 TBSP (Adjust To Preference) Gula Melaka Syrup , 1.5 TBSP Soy Sauce, 2 TBSP Chinese Rice Wine / Shaoxing Wine, 3 TBSP Kewpie Mayo, 2 TBSP Sea Salt, Pinch White Pepper, Pinch Skinless Boneless Chicken Breast / Thigh, 2 Large Pieces Canola / Sunflower / Grapeseed / Peanut Oil, For Grilling Simple Slaw: Cabbage Finely Sliced, 1/4 Carrot Finely Shredded, 1/4 Soy Sauce, 1 TBSP Sesame Oil, 1 TBSP Nori Flakes A Pinch (You can use a handful of finely sliced coriander or parsley) Sesame Seeds, Pinch Sriracha Powder / Chili Flakes, Pinch Sea Salt, Pinch Equipment: Griddle / Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prepare the chicken. In a pestle and mortar, add and smash garlic. Add in the rest of the ingredients except chicken. Mix until everything is well combined. *If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.* Transfer into a shallow bowl together with the marinade. Massage the marinade onto the chicken, coating it well. Cover with cling film and marinate in the fridge for about 2 to 4 hrs. While the chicken is marinating, let’s prepare the slaw. Mix all the ingredients in a large bowl. Toss until well combined. Set aside in the fridge until ready to serve. Cooking and assembly. *If you have an outdoor grill or BBQ, use it to cook the chicken.* In a griddle, skillet, or pan over medium heat, add in some oil. Once it reaches the smoking point, add in the chicken. Cook until 1/2 way thru or until the bottom is lightly charred. Flip and tilt the griddle, skillet, or pan. Baste the chicken with all the liquid. Remove from heat and set aside to rest. In the same griddle, add the rest of the marinade. Deglaze and reduce by 1/2. This will be the sauce. Serve the chicken with the slaw and sauce immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Have I told you that my Grandma is a mix of Indonesian and Portuguese? So, imagine her food is like a mixture of Indonesian and Portuguese cultures fusing together. That sounds awesome, right? Well, the fact of the matter is not really a fusion, but dishes are done right and properly. She has authenticity in her own unique style and way of cooking. As much as I can remember, she would cook stews of sambal with various ingredients, served them over rice and that would be dinner. Well, as you lovely people know that I dislike rice. I took an unorthodox route with fried Vietnamese rice paper instead. I also poached an egg in the sambal stew; I mean 1 TBSP of egg white is used to marinate the shrimps, why not cook the whole egg too? Ingredients: (Serve 1) Shrimps Shelled and Deveined, 8 Baking Soda, 1/2 TSP Egg White, 1 TBSP Tapioca Starch, Pinch Onion Coarsely Sliced, 1 Garlic, 3 Cloves Sambal Homemade , 2 TBSP (Adjust To Preference) Tomato Puree / Ketchup, 2 TBSP Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP Sea Salt, Pinch Gula Melaka Syrup , 1 TBSP Scallions / Coriander / Parsley Finely Sliced, For Garnish Steamed Rice / Vietnamese Rice Paper, To Serve (Optional) Equipment: Griddle / Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. After shrimps had been deveined, coat well with baking soda. Add water and ice until fully submerged. Set it aside for 30 mins. After 30 mins, drain and wash shrimps thoroughly under running water. Transfer into a bowl. Add in egg white and tapioca starch. Coat well and set aside in the fridge until ready to use. *The above steps are to remove the seafood odor and also making the shrimps extra bouncy.* In a food processor, add onion, garlic, sambal and tomato puree. Blitz until fine paste forms. In a skillet or pan over medium heat, add oil. Once the oil is heated up, add in the spice mixture. Season with salt and drizzle in the gula melaka syrup. Sauté until well combined and color is darkened. Add in shrimps. Add 1/4 cup of hot water into the same bowl (used for marinading the shrimps) to clean up any nooks and crannies. Pour the hot water mixture into the skillet or pan. Deglaze and stir to combine well. Bring it up to a slow simmer. Create a crater and slide in an egg (this is optional, only 1 TBSP of egg white is used for marinading the shrimps, why not cook the whole egg too). Cover and cook until the egg whites and yolks cook to your preference. Remove from heat and garnish with scallions, coriander, or parsley. You can serve this over steamed rice or deep fried Vietnamese rice paper. *To deep fry the Vietnamese rice paper, add about 1 inch of oil in a skillet. Once the oil is heated up, carefully drop the paper into the oil. It will crisp up immediately. Remove from heat and set aside to drain off excess oil.* Serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video St Paddy's Day is just around the corner and it almost slipped my mind! Well, almost. Fortunately, there are lots of kind souls who reminded me of this upcoming holiday. So, lots of greens and Guinness stout? No, not really tho. But I decided to share a couple of Irish recipes with you lovely people. The 1st (which is this) is actually a potato pancake recipe. I can say that this is in between a rosti and a pancake due to the savory taste with crispy-doughy texture. Besides adding some nutmeg, I didn't do much to a traditional boxty recipe. I certainly do not want some angry Irish knocking at my door. Lol! I love to serve my boxty with a French fried egg on top. You can serve it with a poached egg, soft boiled, scrambled eggs or a simple sunny side up. You can even add some bacon on the side as well. It is totally up to your preference. And did you know that potatoes and Ireland have a history together? You can go Google about it. Anyway, Happy St. Paddy's Day and hope you give this recipe a try. Ingredients: (Serve 2) Yukon Gold Potatoes, 240g Unbleached All Purpose Flour, 128g Baking Powder, 1/2 TSP Sea Salt, 1/2 TSP Buttermilk, 113g Nutmeg freshly Grated, Pinch Unsalted Butter Preferably Irish Butter, For Cooking Eggs, 2 Cayenne, Pinch Smoked Sea Salt. Pinch Parsley Finely Chopped, Pinch Equipment: Sauce Pot Food Processor Cast Iron Skillet / Pan Directions: Prepare the Potatoes Divide the potatoes in half. Add half the potatoes (skin on or off)  to a saucepan and cover with water. If keeping skins, wash thoroughly for texture. Add a pinch of salt  and boil until fork-tender. Drain and return to the pot. Mash over medium-low heat  with a spatula until smooth. Remove from heat and set aside. Grate & Combine Peel the remaining half  of the potatoes. Grate using a food processor or box grater. Add the grated potatoes  to the mashed potatoes . Mix until well combined. Add the following: Flour Baking powder Salt Buttermilk Nutmeg Mix until just incorporated to form a sticky dough-like batter . Avoid overmixing. Work quickly to prevent oxidation. Cook the Boxty Heat 1 TBSP butter  in a skillet over medium heat . Add a dollop of potato batter  and flatten into a disc using the back of a spatula. Use a pastry ring for uniform shape or cook the entire batter as one large boxty. Cook until the bottom is golden and crisp , then flip. Repeat for remaining batter. Set aside. Make the French Fried Eggs In a non-stick pan over low heat , melt 1 TBSP butter . Crack an egg into a cup, then slide into the pan . Add 1 TBSP water  along the side. Cover and cook until a soft, opaque film  forms over the yolk. Remove from heat and place over the boxty. Repeat for remaining eggs. To Serve Stack boxty cakes and top each with a French fried egg . Season with cayenne , salt , and parsley . Serve immediately. Potatoey, doughy, cwispy... Recipe Video:

Jump To Recipe Jump To Video This is the other Irish dish for St. Paddy's Day that I was talking about. Well, technically, not really an Irish dish tho. I don't eat lamb (I am using chicken), so to call this a Shepard's Pie is like putting pineapples on pizzas. I definitely do not wanna offend any Irish people. Anyway, this recipe is inspired by the wonderful Gizzi Erskine. I am not a fan of pie pastry crust, which is the reason why you hardly find any pie recipe on this webbie. But there is something wonderful about the pies in the U.K.; mashed potatoes are used as some sort of crust. How wonderful is that? And what Gizzi did really blew my mind; she used cauliflower mashed instead! We know how "heavy" mashed potatoes are. And cauliflower mashed adds that sorta lightness as well as some floral aromatics to the dish. That ras el hanout also really gives the whole dish an extra omph. So, kudos Gizzi! I used lots of carrots, mushrooms and leeks for this pie. The fine blitz mushrooms add an extra ooey texture as well as an umami note to the dish. You can change the vegetables around. Onions, celery, squash and parsnips are really a great alternative combination. You can of cos use lamb of cos and call this shepherd's pie too. I actually intended to create an elegant slice of this pie, and I almost forgot that this is a hearty rustic dish that doesn't need any artsy plating. I hope you will give this recipe a try and Happy St. Paddy's Day! Check out Gizzi's original recipe here . Ingredients: Inspired by Gizzi Erskine (Serve 4) Fillings: Chicken Thigh Skinless Boneless, 300g Ras El Hanout , 2 TBSP Mushroom Powder, 1 TSP Peanut / Sunflower / Grapeseed / Canola Oil, 2 TBSP Leeks White Parts Only Coarsely Sliced, 2 Carrots Thinly Sliced, 6 Preferably Non-GMO & Organic Sea Salt, Pinch White Pepper, Pinch Shittake Mushrooms Blitz Finely In Food Processor, 200g Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP White Wine (I'm using Pinot), 200g Chicken Stock , 500g Tarragon Coarsely Sliced, A Handful Mashed: Cauliflower Florets, 800g Adjust To Skillet Size Irish Unsalted Butter, 2 TBSP Chicken Stock , 50g Sea Salt, Pinch White Pepper, Pinch Equipment: Sauce Pot Cast Iron Skillet / Pan Food Processor Oven Directions: Please visit my " How To Make Ras El Hanout " page for the recipe. Please visit my " How To Make Chicken Stock" page for the recipe. Prepare the Filling Dice chicken thighs  into ½-inch cubes. Toss with ras el hanout  and mushroom powder  in a shallow bowl. Cover and marinate in the fridge for 1–2 hours . Use this time to prep your other ingredients. Cook the Chicken & Veggies Heat oil  in a skillet over medium heat . Sear marinated chicken until browned on all sides. Transfer to a plate and set aside. In the same skillet, add leeks  and carrots . Deglaze the pan, scraping up browned bits. Season with salt  and pepper . Once carrots are slightly softened, add: Mushrooms Garlic Tomato puree Tarragon Sauté until well combined. Deglaze with white wine . Return chicken and juices to the skillet. Add chicken stock , stir to combine, and bring to a simmer over low heat . Cover and cook until liquid has reduced to ¼ . Stir occasionally to prevent burning. Taste and adjust seasoning. Make the Cauliflower Mash Preheat oven to 200°C (400°F) . Blitz cauliflower florets  in a food processor until finely chopped. In a saucepot over medium heat , combine cauliflower with: Butter Chicken stock Stir until mixture begins to resemble mashed potatoes. Return to food processor and blitz until light, fluffy, and smooth . Season with salt  and pepper  to taste. Assemble & Bake Transfer chicken filling into a baking dish. Spread cauliflower mash on top and smooth with a spatula. Optional:  Use a fork or piping bag to create texture on top. Bake for 20–30 minutes , or until the mash is browned. Remove from oven, scoop onto serving plates, and serve hot. These are the carrots that I used. No artsy fancy plating is needed. Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: As I had shared before about my most kept secret of cooking pasta. Well, not a secret anymore. No unnecessary large pot of water and without the need to season the water with loads of salt. Lesser cooking time too. Just the right amount of creaminess without any cream or extra cheeses added. It all boils down to very simple calculations of math and science; all you need are 2 skillets and good quality pasta. Perhaps I will talk more about the quality of pasta in the future. Because it does make a lot of difference. Anyway, this recipe popped into my mind while I was searching for ways to incorporate sambal into pasta. I was thinking why not fused Chinese, Indo and Italian into 1 cohesive dish. And the rest is history. I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious on its own. Or should I say, pastalicious? Lol! I will definitely be making this series available as an E-Cookbook shortly. Please stay tuned. Ingredients: (Serve 1) Pasta: Spaghetti / Any Pasta Of Your Choice, 100g Hot Water, 400g Sea Salt, Pinch Sauce: High Quality Olive Oil, 2 TBSP Ginger Finely Minced, 1 Inch Garlic Finely Minced, 3 Cloves Tomato Puree / Ketchup, 1 TBSP Kecap Manis , 2 TBSP Rice Wine / ShaoXing Wine, 2 TBSP Sambal Homemade , 3 TBSP (Adjust To Preference) Scallops: Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP Scallops, 3 Sea Salt, Pinch Your Favourite Masala, Pinch (I am using Madras Masala ) Ghee, 1 TBSP Scallions / Coriander / Parsley Finely Sliced, For Garnish Equipment: 2 Cast Iron Skillet / Pan Directions: Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Cook the Pasta In a skillet or wide pan , add pasta and enough hot water  to cover. Season water with salt . Simmer over medium heat , stirring occasionally, until just under al dente . Prepare the Sauce In a second skillet or pan , heat olive oil  over medium heat. Add ginger  and garlic  and sauté until aromatic. Stir in: Tomato puree Kecap manis Sambal Rice wine Remove from heat and stir to combine. Combine Pasta & Sauce Once pasta is nearly done, pour the sauce into the pasta skillet . Do not drain the pasta—the starchy water helps emulsify and thicken the sauce. Toss to combine well. Remove from heat and set aside while you cook the scallops. Sear the Scallops Season scallops generously with masala  and salt  on both sides. Heat oil in a clean skillet over medium-high  until it reaches smoking point . Gently add scallops one by one. Add ghee , tilt the pan, and baste scallops  with the hot fat until they’re ¾ cooked. Flip and cook for 15 seconds  on the second side. Remove from heat. Serve Just before serving, reheat the pasta over medium heat  for about 30 seconds , until it loosens up. Plate the pasta, then top with the seared scallops. Garnish with scallions . Serve immediately. How's my pasta pull? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This marks the end of this collaboration. I thought of finishing it with a bang but chose a subtle route instead. A quiet closing to be exact. Anyway, if you are a Singaporean, you probably heard of the Canadian Pizza secret menu. One of the items is Sambal Ikan Bilis pizza! Yes! Back in those days when Canadian Pizza was at its peak, they had loads of secret menu items. It is sad that they had taken down their secret menu entirely. Fret not, cos I got you covered. Whenever I am craving that pizza and I want a quick bite, I would make this grilled sandwich. Every bite is nostalgic. I am not gonna lie as I'd heard it from somewhere that peanut butter is also added to that pizza. Ikan Bilis is actually dried anchovies. If you can't get your hands on any, any dried fish would work. You can also use different types of good melting cheese. I am just keeping it simple with mozzarella and parmigiano reggiano. In closing, I hope you will give this sandwich a try. Ingredients: (Serve 2) Ikan Bilis / Dried Anchovies, 200g Canola / Sunflower / Grapeseed / Peanut Oil, For Sauté Onion Finely Sliced, 1 Sea Salt, Pinch Gula Melaka, Pinch Garlic Thinly Sliced, 3 Cloves Sambal Homemade , 3 TBSP (Adjust To Preference) Crunchy Peanut Butter Preferably Pic's , 2 TBSP Scallions Finely Chopped, A Handful Kewpie Mayo, 4 Spread Shokupan Homemade / White Sandwich Bread, 4 Slices Parmigiano Reggiano, For Grating Mozzarella Cheese, A Handful Of Slices Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Shokupan " page for the recipe. Soak the ikan bilis in warm water for 1 hour. In a skillet or pan over medium heat, add in oil. Once the oil is heated up, add in the onion. Season with salt and gula melaka. Sauté until lightly caramelized. Add in garlic, ikan bills & sambal. Sauté until well combined. Add in peanut butter & scallions. Sauté until well combined. Remove from heat. Spread mayo on 1 side of each bread. Without any heat & using the same skillet & pan, grate in some Parmigiano roughly to the size of your bread. Bring the heat up to low. Place a slice of bread onto the grated Parmigiano, mayo side down. Place a few slices of mozzarella on the bread, follow by the sambal ikan bilis. Top with a few more slices of mozzarella. Lastly, bread, mayo side up. Using a spatula, gently press the sandwich. Cover & cook for about 1 to 2 mins or until the bottom is crisp-browned. Remove the sandwich with a spatula. Off the heat & grate in some Parmigiano. Swiftly, flip the sandwich onto the Parmigiano. Cover & cook for about 1 min or until the bottom is crisp-browned. Remove from heat & repeat the step for the remaining sandwich. Serve immediately. How's my cheese pull? Recipe Video: This recipe is featured in my ECookbook: