Chinese Rojak or Penang Rojak

Congratulations to Ms Wee Lee Ling who won for herself a free 30 cup box of Kueh Pie Tee for her suggestion of Rojak (Chinese or Penang).  Keep those suggestions coming and submit a photo if you can!

Cheers!

Roch

Food & Travel Magazine - April 2010

Did any one catch the latest issue of Food & Travel magazine?  The April 2010 edition?

We are on the COVER!  Yippee!  Don’t you just love what they did to our cups?

Their pictures are so beautifully taken, I’m getting hungry just looking at them.  I can almost smell…  yumz.

They’ve got some interesting recipes.  Go grab a copy at your nearest newsstand!

Cheers!

Roch

Grilled Hokkaido Scallop with Soba and Wakame

This is my all time favorite recipe.

Made some last year for some friends and they all loved it.  Super simple to prepare, gorgeous to look at, fabulous on the palate.

Ingredients:

4 pcs small sized Hokkaido scallops
50g Japanese soba noodle
20g fresh wakame salad
2 sliced shitake mushroom
¼ pkt enoki mushroom

1) Cook the soba noodle in salted boiling water for 4 mins
2) Strain and put in ice water to stop the cooking process, strain again
3) Season the scallops and quickly sear them in a very hot frying pan
4) Combine the soba with the mushroom and the wakame, add the dressing
5) Garnish the Tee cup with the soba noodle and top it with the scallop
6) Decorate!

Cheers!

Dark Valhrona Chocolate Mousse with Fresh Raspberry

Merry Christmas everybody!  Merry Christmas!

How about something right out from left field?  A special sweet recipe instead of the usual savory ones.

If you are running out of ideas for that little Christmas pot-luck soiree your friends or family are organizing, look no further.  It’s sweet and a little salty - quite like having cheese slices on fruit bread.  Super rich, and amazingly gorgeous.

Ingredients:

100g Pur Caraibe chocolate
15 g butter
1 egg yolk
100g whipped cream
2 egg whites
20g sugar
4 raspberries
Icing sugar
Gold leaf

1) Melt the chocolate in a bain marie (or a shallow stainless steel pan)
2) Add the butter, whisk then add the yolks
3) Meanwhile, whip the egg white with sugar to soft peak stage (meringue)
4) Incorporate the meringue to the chocolate together with the whipped cream
5) Set in the fridge for one hour then pipe into the Tee Cup
6) Decorate with a fresh raspberry, some icing sugar and gold leaf.

Cheers!

Roch

Parma Ham with Dried Apricot and Fresh Fig

After a slew of seafood recipes, how about something with a little red meat?

A picture is certainly worth a few thousand words.  One glance at the picture above and you would probably know how it tastes like.  In fact, I could almost taste it right now..

Ingredients:

4 thin slices of Parma ham
100g chopped dried apricot
2 figs cut in quarters
Few sprigs of chopped chive
1 Tbs fig jam
1 Tbs olive oil
Baby cress to garnish
Salt, black pepper

1) Combine the apricot with the chive and the olive oil and season
2) Fill the Tee cup to ¾ full
3) Add the Parma ham and a small quenelle of fig jam then 2 pcs of figs
4) Decorate with the small cress for a burst of color.

Cheers!

Roch

Gourmet Pie Tee Cups - Prawn Avocado with Tomato Salsa

Every so once in a while an idea so simple yet so delicious comes up which makes you think “why didn’t i think of that?!?”.

By pairing up tomato salsa with prawns into our crispy little cups, we have an adaptation of the Mexican Nacho - Singaporean style.  It is almost like a little tomato salad.

Salads in general go well with our cups.  The Thai Mango Salad paired together in our Tee cups for example is a perfect blend of exotic tropical fruitness with a zestful twang - in a delightful bite-sized crispy morsel.

Ingredients:

4 prawns
1 diced avocado
2 ripe tomatoes
1 small red onion, diced
¼ bunch chopped chive
½ chopped red chili (seedless)
3 Tbs olive oil
½ lemon juice

1) Cook the prawn in salted boiling water for 4 mins
2) Cool down in ice water and peel the shell
3) Cut the tomatoes in 4 and remove the seeds, cut them in small dice
4) Combine the avocado with tomato, onion, chive, chili, olive oil, lemon juice and season with salt and pepper
5) Garnish the bottom of the Tee cup and top with the prawn.

Cheers!

Roch

Gourmet Pie Tee - Yellow Fin Tuna with Coconut

Here is one gourmet recipe that I tried out with a few friends over the extended May Day holidays with wonderful response.

Another one that is so simple to prepare.  Absolutely no cooking required so it won’t mess up your kitchen.

The red onion and lime adds a special zing to the tuna, opening up your tastebuds, while the coconut and water cress brings a juicy and crunchy light-tasting feeling.

Perfect as appetizers.

Ingredients:

100g of sashimi grade yellow fin tuna, diced
¼ bunch chopped chive
1 small red onion, diced
Zest of half a lime
Juice of 1 lime
3 Tbs lemon flavored olive oil
2 Tbs coconut milk
Few slices of coconut
Baby cress to decorate and shredded coconut
Salt, black pepper

1) Combine the tuna with the chive, red onion and zest
2) Season with the salt, pepper, lime juice and coconut milk
3) Garnish the Tee cup and decorate with the shredded coconut and the baby cress.

Cheers!  Bottoms up!

Roch

Gourmet Pie Tee - Smoked Salmon with Caviar!

It has been quite sometime since i had any updates.   Been a little busy with a few projects.  Times like these, busy is good no?

One of the projects I was working on was with Palate Sensations.   I wanted them to energize the way our Tee Cups are usually perceived and to come up with gourmet / non-traditional fillings for them cups.  And they have got great ideas.

The good news is that I am going to share with you some of them.

Smoked Salmon with Caviar!

The smooth salty rich feel of the smoked salmon contrasts with the crispy crunchy texture of our Tee cups and blends together a unique mix pan-Norwegian, pan-Asian flavors quite unlike anything you have tasted before!

And it is amazingly simple to prepare.

Ingredients:

4 slices of smoked salmon
¼ bunch chive, chopped
½ shallot, diced
1 tsp caviar
1 tbs sour cream

1) Chop 2 slices of smoked salmon and mix with the shallot and chive
2) Garnish the bottom of the Tee Cup
3) Top it with the other smoked salmon, sour cream and caviar.

Ta-da!

Cheers!

Roch

Roast Duck Kueh Pie Tee!

Wow, what a pleasant surprise! Check out August’s copy of Her World magazine.

A wonderful suggestion of roasted duck with mango, accompanied by a beautiful photograph. A picture is certainly worth a thousand words.

1 roast duck leg, cut into strips
1 mango, cut into strips
1 red onion, juliened
1 spring onion, chopped
4 strips of cucumber
100g sweet turnip, juliened
1 tbsp hosin sauce
20 Kueh Pie Tee cups

Mix all the ingredients, stuff into Kueh Pie Tee cups and serve.

An Otah Popiah

So while it was all flat-lined doom and gloom at our fair in AMK, I decided to have some fun with the ingredients I had at my disposal. Why waste a good opportunity to experiment?

Have you tried an Otah Popiah? (I now hereby coin this an OP - you read it here first!)

Here I placed a freshly grilled Mackerel Otah on top of ma Popiah. And boy, was it good. L had two, MH tried and gave it the thumbs up. Even staff at 1st grade (the Otah stall) liked it. I decided to split the Popiah into half - crepe style, instead of the usual sushi portions. This gives me the ability to sink my face into my OP, and decide the chunk I want to bite off.

I also placed a slice of Otah as a topping, on a Pie Tee cup. Worked just as well.

Roch