DIY Your Favourite Food Items
The Circuit Breaker has led us to discover our undying love for certain food items. Can’t live without bubble tea or miss McDonalds? Well, you can now indulge in all your guilty pleasures by whipping it up on your own!
SAUSAGE MCMUFFIN WITH EGG
- 1 English Muffin
- 75g Sausage Meat
- 1 Egg
- 1 Cheese Slice
- Toast the English Muffin until golden brown
- Season the sausage meat with salt and pepper then shape it into balls and flatten to a patty
- Cook under a pre-heated grill for six to seven minutes on each side
- Brush the inside of a metal ring, or cookie cutter, with a little oil and place in a small frying pan
- Pour in just enough water to cover the base then bring to the boil
- Crack the egg into the ring, cover the pan and cook for 2-3 minutes
- Assemble your McMuffin
- Grate the potato into a bowl
- Mix in an egg
- Season with salt and pepper
- Heat oil in a pan
- Add spoonfuls of hashbrown mix into the pan
- Flatten and cook until golden brown on both sides
- Chicken Breast
- Onion Powder
- Garlic Powder
- ½ Cup Water
- ¼ Cup Cornstarch
- Chop the chicken breast into chunks before putting it through a grinder till a smooth consistency
- Season heavily with salt and pepper
- Shape the mixture
- Put them into the freezer for 2 hours
- Mix the flour, cornstarch, onion powder, garlic powder, salt and pepper to form the dry mix
- Mix the egg, water and cornstarch to form the wet mix
- Coat the frozen meat mixture with a layer of dry mix, then followed by wet, dry and wet mix.
- Heat a large pan oil (enough for the nugget to be submerged in)
- Once the oil is hot and bubbling, add the nuggets in and fry them for about 2 minutes on each side
- 2 cubes of Japanese curry roux
- 60ml of water
- 2 tablespoons of peanut butter
- 6 tablespoons or 180ml of Condensed Milk
- 2 Tablespoons of Japanese Vinegar
- Add water to the Japanese curry roux and peanut butter
- Put mixture in a microwave or heat it in a pot until the liquid comes to a boil (approximately 45 seconds)
- Whisk the rest of the ingredients in to a smooth texture
IKEA STYLE MEATBALLS
- 500g beef mince
- 250g pork mince
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100g breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- Salt and pepper to taste
INGREDIENTS (CREAM SAUCE)
- Dash of oil
- 40g butter
- 40g plain flour
- 150ml vegetable stock
- 150ml beef stock
- 150ml thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- Combine beef and pork mince and mix thoroughly to break up any lumps.
- Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
- Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours
- In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C) and cook for a further 30 minutes.
STEPS (CREAM SAUCE)
- In frying pan, melt butter, and whisk in plain flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
- Add vegetable stock and beef stock and continue to stir.
- Add double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
- Bring to a simmer and allow the sauce to thicken. Continue to stir.
PERI PERI CHICKEN
- 1 bottle Peri Peri sauce
- 3 pounds of chicken wings
- 1 tablespoon baking power
- 1 teaspoon salt
- Add chicken wings, baking powder, salt into large bowl and mix to coat evenly
- Spread wings onto cooling rack (or baking sheet) and refrigerate overnight
- Put the grill on medium-high heat and cook for 15 mins, flipping once. Cook until the juices run clear
- Place cooked wings into bowl and add peri peri sauce. Toss to coat evenly
- Black tea or Oolong tea
- Milk (whole milk or half-and-half)
- Brown sugar
- Tapioca pearls/ boba
- Bring approximately 6 cups of water to a boil and add tea bags and sugar
- Allow tea to steep and come to room temperature or put it into the fridge
- Bring a small pot of water to a boil
- Add in the boba and cook until softened. Stir well to prevent clumping or sticking together
- Drain the cooked boba using a strainer
- Pour boba into a medium bowl and add brown sugar and hot water
- Stir to dissolve the brown sugar
- Soak the pearls for approximately 30 minutes
- Assemble your tea by adding the above ingredients and milk/ half-and-half into a glass (add the brown sugar syrup based on your sweetness liking)
BEEF BULGOGI, ARMY STEW AND MORE
Binge watching all the K-dramas and craving for Korean food?
No need to shop for ingredients, google recipes or worry that your amateur cooking will mean mission impossible. Simply get the starter pack from F&B establishments like Ajumma’s. From Beef Bulgogi to Army Stew, JJajangbap and more, each starter pack comes with pre-prepped ingredients and clear cooking instructions.
This is an absolute dream come true!