above 60 mins

A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted vegan chocolate ganache for extra pleasure. For a gluten-free alternative, use almond or coconut flour instead. 

Tangerine Cake with Vegan Chocolate Ganache

(about 3 or 4) tangerines

cinnamon

star anise

cloves

eggs egg

225 g white sugar

almond flour almond/ coconut flour instead of regular flour)

tsp baking powder

300 g dairy free dark chocolate 1/2 tsp salt

some mix nuts and edible flowers (garnish)

Boil Tangerines.
In a pot of water, add in the tangerines along with spices and bring to boil for 2 hours until soft. 
Remove the spices and the water and let them cool.



Combine ingredients.
Cut the tangerines in half and remove the seeds and pit. In a blender, add in all the fruit, skin and all and blend to a smooth pulp.
 In the blender, add the almonds flour, egg yolks and baking powder and blend together with the oranges. 



Preheat oven.
Preheat the oven to gas mark 5/190oC/170°C. Butter and line a 7 or 8 inch tin with baking paper.



Combine batter with egg whites.
Beat the eggs whites with the sugar until it becomes stiff.
 Slowly fold the batter with the egg white mixture until all is combined. 



Bake the cake.
Pour the cake mixture into the prepared tin and bake for an hour and 10 minutes, when a skewer will come out clean. 
Remove from the oven and leave to cool, on a rack, but in the tin.



Make ganache.
To make the chocolate ganache, add the chocolate in heat proof bowl and place it on a pot with some water and mix it until it melts. Remove the bowl and keep stirring until all the chocolate is melted, add in some salt 



Glaze.
Spread ganache over cake &amp; decorate with flowers &amp; dried tangerine slices



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A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted...

It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. Egg tarts are not an easy feat as we faced questions of how long can they last or how do we reheat egg tarts without it becoming a solid custard. Don’t worry, we have the right steps and help you need and forget about the calories, because our egg tart recipes are worth every single calorie.

Hong Kong Style Egg Tarts

Oil dough: 200 g plain flour

butter

Water dough: 250 g plain flour

salt

g ice water

Filling: 5 eggs(Egg filling can be substituted with cheese filling

ml milk

water

sugar

egg tart molds

Make oil dough.
 Cut the chilled butter into small pieces
 Put the butter and flour in an electric food processor.
Use the pulse function to mix them until it forms bridges and strands
Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough
Wrap it in cling film, place it in chiller for 20min or until it becomes firm.    

| You can use puff pastry sheets for the tart shells
| To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor


Make water dough.
Put the plain flour, egg and ice water in the electric food processor
Mix them until they combine and form a ball
Wrap it in cling film, place it in chiller for 20mins or until it becomes firm.    



Roll out pastry.
Sprinkle some plain flour on table top
Remove the cling film from the water dough, flatten the water dough to form a large square
Place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the water dough is fully covered by the oil dough.  Flatten it with rolling pin. 
Wrap it in cling film and leave it in the chiller for 20mins or until it hardens.
Remove from chiller, flatten it with rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book.  Place it into the chiller again for 20mins. (If the dough is not wide enough, you can use the tri-fold method – fold 1/3 of the dough towards the right, and the remaining 1/3 towards the left).
Repeat the folding process for 3 more times
After the last repetition, flatten the dough to about 3mm thickness.  Use a cookie cutter to cut out pieces of round pastry which are slightly larger than the area of the mold.
Put the cut pastry into a mold. Lightly press the pastry onto the surface of the mold. Pierce few holes in the bottom with a fork.
Trim the sides with a fork or a blunt knife.



Filling.
Melt the sugar with water to make a simple syrup.  Let it cook.
Beat the eggs for a minute
 Add the milk and syrup to the egg.  Mix well.
Filter the milk liquid twice to remove impurities and air bubbles.
Fill each empty pastry shell up to 70%.    

| You may wish to put fillings in the tart shells before pouring in the egg mixture too.    
| You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound


Bake the tarts.
Preheat oven to 200⁰C.
at 200⁰C for 15min.  After that, reduce heat to 180⁰C and bake for another 10min. Leave the oven door open for 5min before removing egg tarts from the oven

| Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking.    


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It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. Egg tarts are not an easy feat...

A classic favourite, it requires skill and technique to flip to make this Gula Melaka Pineapple Upside Down Cake. A generous sprinkling of Gula Melaka ups this dish from its plain ol' usual taste.

Gula Melaka Pineapple Upside Down Cake

100 g chopped gula melaka

pineapple cubes

g butter

150 g caster sugar

eggs

tsp vanilla extract

pineapple syrup

g self-raising flour

Preheat oven.
Preheat oven to 170C.
&nbsp;Line the bottom and sides of a 20 cm cake tin.



Place gula melaka and pineapple.
Sprinkle the chopped gula melaka onto the bottom of the tin evenly, then place the halved pineapple rings on top.&nbsp;



Mix batter.
In a mixing bowl, beat the butter and caster sugar together until fluffy.&nbsp;
Beat the eggs with vanilla extract and 3 tbsp of the pineapple syrup, and mix into the butter and sugar. In a separate bowl, mix the flour, baking powder and pinch of salt together.&nbsp;
Add to the cake batter and mix evenly.



Bake cake.
&nbsp;Scrape the batter into the cake tin.&nbsp;
Bake for 40-45 minutes.&nbsp; &nbsp;&nbsp;



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The most magical of all dumplings and a firm favourite in the Chinese cuisine, the Xiao Long Bao is an unassuming dish that is bursting with flavour. We will be honest with you: it requires some preparation work and reasonably nimble fingers are required, but it will be well worth your effort!

Din Tai Fung Xiao Long Bao

Pork stock jelly: 500 g pork bones (blanched)

spring onion

ginger

chicken stock

tbsp Shaoxing wine

gelatin

60 ml cold water

Pork Filling:500 g fatty minced pork

spring onion (chopped)

g ginger (minced)

½ tbsp light soy sauce

½ tbsp sesame oil

½ tsp white pepper

cornstarch

Pork stock Jelly

dumpling wrappers (round shape)

Make Pork Stock.
In a pot, add blanched pork bones, spring onion, ginger, chicken stock, Shaoxing wine and water.
Bring the stock to boil and then simmer for at least 30min for flavour of pork bones to infuse into the stock.
Remove from heat, drain off ingredients and set stock aside.



Prepare Gelatinand make Pork Stock Jelly.
Add gelatin to cold water and mix well. Allow gelatin to bloom.
Add bloomed gelatin into the hot stock and whisk until gelatin fully dissolves.
Pour stock into a container and chill for at least 6hrsor until fully set. (If you are in a rush, you can put the container in the freezer instead. It will take 2-3 hrs.)



Prepare Pork Filling.
In a mixing bowl, add minced pork, spring onion, ginger, light soy sauce, sesame oil, salt, sugar, pepper and cornstarch, and mix well.
Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork fillingand mix well.
Set aside filling in fridge if not use (as the pork stock jelly can melt at room temperature).



Wrap Xiao Long Bao.
Take a piece of dumpling wrapper. You may roll it thinner at the edges if desired.
Fill each wrapper with 16g of filling.
Fold the xiao long bao by pleating and lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slight to seal it.



Steam.
Line a bamboo steamer with a parchment paper (with holes) or a steaming cloth, and place the xiao long baos into the steamer.
Bring a pot to boil, then steam the xiao long baos for about 4-5 min.
Remove bamboo steamer from the pot.



The most magical of all dumplings and a firm favourite in the Chinese cuisine, the Xiao Long Bao is an unassuming dish that is bursting with flavour. We will be honest with you: it requires...

This is a plant-based take on the classic Chinese dish Dong Po Rou, replacing meat with wintermelon that looks surprisingly like the original pork belly! I love how the wintermelon absorbs the flavors of the sauce and becomes beautifully soft. Perfect for meat-eaters and vegetarians alike, this Braised Dong Po Wintermelon is a must-have at your Chinese New Year gathering.

Braised Dong Po Wintermelon

750 g piece of wintermelon

thumb of ginger (sliced)

onions

tbsp light soy sauce

ml shaoxing wine

brown sugar

½ tsp dark soy sauce

vegetable oil

salt (to taste)

chopped spring onions (to garnish)

Fry wintermelon.
Using a vegetable peeler, peel the dark green skin off the wintermelon, leaving the slightly harder ‘pith’ part on. Cut the wintermelon into thick slices.
Heat up the vegetable oil over high heat in a large pan with a lid. Pat the wintermelon slices very dry, then fry the pith side in the oil, until golden brown. Set aside.



Make dongpo sauce.
Stir the light soy, water, Shaoxing wine, brown sugar, dark soy sauce and sesame oil together until combined to make the sauce.



Make dongpo wintermelon.
Pour off all but 1 tablespoon of oil, and saute the ginger, spring onion and star anise until fragrant.
Place the wintermelon slices in the pan, on top of the aromatics. Pour in the sauce, and bring to the boil.&nbsp;
Turn the heat down to let the sauce simmer gently for 1 hour, turning the wintermelon every 20 minutes to ensure that all sides are cooked in the sauce.
When the wintermelon is tender, pick the slices out carefully and lay them in a serving bowl.
Taste the sauce and season with salt if necessary
Stir the cornstarch-water mixture into the gravy, and boil until thickened. Pour over the wintermelon.



This is a plant-based take on the classic Chinese dish Dong Po Rou, replacing meat with wintermelon that looks surprisingly like the original pork belly! I love how the wintermelon absorbs the flavors of the...

Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a fun weekend activity to share with the kids, as you can mould and stuff the rice balls with your favourite paste, before indulging in this bouncy, chewy snack. This time though, you don't have to eat it the traditional way -stuff it into a delicious crisp chewy cookie for extra indulgent fun too. If you’re out of corn starch, simply replace it with twice the amount of tapioca starch or flour.

How To: Make Mochi

35 g glutinous rice flour

g corn flour/starch

g fine sugar

plastic gloves

Prepare mochi mixture.
Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.



Steam mochi dough.
Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes.
Once the mixture is cooked, remove from steamer.
Add in the remaining oil and mix well. Leave to cool.



Knead the mochi.
Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle.
Knead and stretch until the mixture is smooth and elastic, about 6-8 mins.
Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.



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Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a...

This tenderly steamed chicken with lemongrass makes it extra aromatic and fragrant!

Steamed Chicken with Lemongrass

chicken

tbsp ginger (julienned)

lemongrass (smashed)

coriander (2 sprigs chopped)

garlic

red chilli (sliced)

lime

soy sauce

½ tsp black pepper

Marinate and stuff chicken.
In a bowl, mix ginger, minced garlic, chopped coriander, ½ tsp white pepper, ½ tsp black pepper and 1 Tbsp soy sauce. Rub in all of the marinade evenly over the chicken.
Place it into the refrigerator to marinate for 2 hours.

| Add more flavor and save time by marinating the chicken the night before


Steam chicken.
Once the chicken is done marinating, lay out 2 lemongrass stalks onto a heatproof dish, then place the whole chicken on top.
Steam in the oven on medium steam setting for 45 minutes, otherwise, steam in a pot on high heat filled with water, with the dish on a rack.
When cooked, remove from heat and transfer to a serving plate.



Make sauce.
Pour liquid from the bottom of the heatproof dish into a saucepan.
Season to taste with salt, pepper and soy sauce if needed.
Add in ½ tsp cornstarch, mixed with 1 tbsp water.
Bring to a simmer on medium-low heat. Keep stirring until it turns into a nice glaze.

| Adding cornstarch and water to the sauce will thicken it into a gravy


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Learn how to make the immensely popular and mouthwatering Peranakan Nyonya Laksa with Chef Wan as he fuses together the best of international cooking techniques. The sweetness of fresh clams and prawns and a huge variety of savory aromatic spice seeps into the broth while it simmers, giving it truly irresistible flavors. Watch as Chef Wan piles the “treasures” on top of the luscious, gravy-soaked noodles and you’re definitely going to want to slurp all of it up.

Peranakan Nonya Laksa

½ kg fresh prawns (coarsely chopped, shells and heads put aside)

1000 ml coconut milk

ml coconut cream

tbsp dried red chilli paste

coriander powder

onion

fish balls

bean curd puff (or “taupok”)

200 g laksa leaves, or vietnamese mint (chopped)

coriander leaves (chopped)

salt and sugar (to taste)

paste ingredients:20 shallots

lemongrass (roughly chopped)

red chillies

kaffir lime leaves

galangal (sliced)

fresh ginger (sliced)

shrimps (soaked in hot water)

fresh turmeric (sliced)

candlenuts

prawn stock:200 g prawns

cockles

prawn shells and heads

lemongrass

ginger (sliced)

lime leaves

garnishing ingredients:2 fish cakes

g egg noodles (thick rice noodles,

g prawns (blanched)

cockles (blanches)

quail eggs

½ cucumber (finely slices)

mint

g chopped laksa leaves

bean sprouts

sambal

Prepare the paste.
Remove the middle stem of the kafir lime leaves. Roughly chop the red chillies, lemongrass, turmeric, galangal, ginger. Add into a blender
To the blender, add shallots, kafir lime leaves, dried shrimp, candlenuts, 200ml water, and blend into a smooth paste.
Heat vegetable oil in a pot and fry the paste.
Add dried chilli paste and coriander powder to the pot, simmer till you see oil start to rise to the surface.



Prepare the stock.
Add shrimp, cockles, prawn heads and shells, onion, lemongrass, garlic, ginger,&nbsp;lime leaves to 1000ml of water. Simmer for 10 minutes.



Combine paste and stock.
In the pot with the paste, add chopped prawns
Strain the prawn stock into the pot with the paste.
Add chopped Laska leaves (or Vietnamese Mint) and chopped coriander leaves. Simmer gently
Add coconut milk to the pot.
Add a pinch of salt and sugar.
Add fishballs, sliced bean curd puff.
Simmer for another 15 to 20 minutes.



https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6181605598001

Learn how to make the immensely popular and mouthwatering Peranakan Nyonya Laksa with Chef Wan as he fuses together the best of international cooking techniques. The sweetness of fresh clams and prawns and a huge...

Besides sate (Indonesian grilled meat skewers), Madura is also famous for their Bebek Bumbu Hitam. Delicious fried duck is served with a unique seasoning, made of a blend of spices that has been fried until it turns to its signature black color. Be sure to stir regularly while cooking, so that it doesn’t burn!

Bebek Madura Bumbu Hitam

Duck Marinade:1 Duck,

Marinate duck.
Cut the duck into 8 pieces.
In a bowl, marinate the duck with salt and lime.
Let it sit in the fridge for about 30 minutes.



Cook duck.
Roughly chop shallots, large red chilies, lime leaves and set aside.
With a blender, add coriander, candlenut, turmeric, garlic and blend into a smooth paste.
In a fry pan, heat up about 200ml and sauté the shallots, large red chilies and lime leaves. Add galangal, lemongrass and bay leaves. sauté until fragrant.&nbsp;
Once fragrant, add in the blended spice paste and stir fry till the paste is cooked and the oils are separated.
Add the duck into the spice paste and stir till well coated. Let it cook for about 15 minutes and add water. Bring it to a boil.
Once it comes to a boil, add in coconut milk and bring it to a boil again.
Once it comes up to a second boil, reduce the heat down to a low and let it simmer for another 2 hours or until the duck is tender.
Once the duck is tender, remove it from the marinade.
Add about 300ml of oil to the spices and cook it down for another 2 hours or until the spices are black but not burnt



Fry duck.
In a frying pan, add some oil and fry the duck until it’s golden brown. Set aside.



Besides sate (Indonesian grilled meat skewers), Madura is also famous for their Bebek Bumbu Hitam. Delicious fried duck is served with a unique seasoning, made of a blend of spices that has been fried until...

Made popular in the streets of Bangkok, Thai Pandan Sweetmeat (or Kanom Krok Bai Toey) is an aromatic little green muffin-like treat that is a staple for local and tourists alike. It is made from predominantly from flour, coconut milk, and pandan leaf extract that, when made properly, is the right amount of fluffiness and chewiness! Like most street foods, have it fresh off the skillet. 

Thai Pandan Sweetmeat (Kanom Krok Bai Toey)

flour

tapioca flour

ml coconut milk

tbsp oil

pandan leaves (cut into 1” lengths strips)

Make pandan juice concentrate.
Using a processor, blend pandan leaf strips with 240ml water
Sift the pandan leaf concentrate using a cloth or cloth bag. It should yield about 240ml. Set aside.



Prepare the wet mixture.Add coconut milk to the pandan juice concentrate. Set aside.


Prepare the dry mixture and batter.
In a mixing bowl, mix the plain flour, tapioca flour, sugar, salt, baking powder together. Stir it with a whisk.
Add egg and continue to mix with the whisk.
Add in the coconut milk mixture gradually, mixing it into a smooth batter.
Add oil. Mix well.
Set aside for 40min. 



Make Thai Pandan Sweetmeat.
Heat up the skillet and brush with oil to prevent sticking.
Fill up the cups with the batterand cook for 3-5 min until brown.
When the cakes are ready, carefully remove them from the skillet using satay sticks or small fork.
Repeat with remaining batter, brushing pan with oil each time.



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Made popular in the streets of Bangkok, Thai Pandan Sweetmeat (or Kanom Krok Bai Toey) is an aromatic little green muffin-like treat that is a staple for local and tourists alike. It is made from...

If you find yourself frequently burdened with leftover rice, we have the perfect and delicious solution for you. That’s right, you can use leftover rice to create a dish that is economical, incredibly easy to prepare and will be mainstay on your dining table. Simply fry, stir and voilá –fried rice paradise!

Din Tai Fung Fried Rice

mid-size prawns (shelled and deveined)

tsp sugar

½ tsp baking soda

water prawns

ice cubes

rice

chicken stock powder

¾ tbsp soy sauce

½ tsp pepper

Prepare the prawns.
In a bowl, mix sugar and baking powder into water.
Put prawns into water
Add ice cubes. Leave bowl in fridge for 30 mins.
Remove, drain and rinse prawns. Set aside.



Fry prawns.
Heat oil in a pan. Pan fry prawns in medium heat. Cook each side for about 1-2 minute until 80% done.
Remove from heat and set aside.



Fry Rice.
In the same pan, add in the remaining oil to heat up.
Add eggs into the pan. Break yolks and stir.
Add rice and stir. Separate the rice and don’t let them clamp together. Keep stirring around and make sure its evenly coated with eggs.
Add chicken stock powder and salt. Mix well.
Add soy sauce and continue to fry until dry.
Add spring onion and pepper to taste.
Add prawns and give it a final toss for 15 sec and turn off heat.



If you find yourself frequently burdened with leftover rice, we have the perfect and delicious solution for you. That’s right, you can use leftover rice to create a dish that is economical, incredibly easy to...

Leftover rice? Making Nurungji is a great way to use it up. Also known as scorched rice, Nurungji is a traditional Korean food that’s often snacked on. If you’ve seen the record-breaking Korean drama, Crash Landing On You, then you might have caught female protagonist and heiress Yoon Se-Ri munching away on these addictive snacks during her time in the North. Besides using plain white rice, you can mix it up by adding Korean black rice for extra oomph and texture, giving you Korean purple rice. A great alternative to chips and crackers, Nurungji is best eaten with a sprinkle of sugar. You can even try out our brown sugar dip, mixed with toasted sesame seeds and seaweed flakes.

Top 12 above 60 mins recipes from across the web

The most viewed above 60 mins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tangerine Cake with Vegan Chocolate...

Hong Kong Style Egg Tarts

Gula Melaka Pineapple Upside Down C...

Din Tai Fung Xiao Long Bao

Braised Dong Po Wintermelon

How To: Make Mochi

Steamed Chicken with Lemongrass

Peranakan Nonya Laksa

Bebek Madura Bumbu Hitam

Thai Pandan Sweetmeat (Kanom Krok B...

Din Tai Fung Fried Rice

Nurungji 2 Ways (Korean Scorched Ri...

Top 12 above 60 mins recipes from across the web

The most viewed above 60 mins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tangerine Cake with Vegan Chocolate...

Hong Kong Style Egg Tarts

Gula Melaka Pineapple Upside Down C...

Din Tai Fung Xiao Long Bao

Braised Dong Po Wintermelon

How To: Make Mochi

Steamed Chicken with Lemongrass

Peranakan Nonya Laksa

Bebek Madura Bumbu Hitam

Thai Pandan Sweetmeat (Kanom Krok B...

Din Tai Fung Fried Rice

Nurungji 2 Ways (Korean Scorched Ri...

The most viewed above 60 mins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine