
Black Pepper Seafood Udon
8-10 Pieces | QL MUSHROOM 6 in 1 Steamboat items, halved |
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4 | Shallots, thinly slice |
1 Clove | Garlic, thinly sliced |
2 Packets | Fresh Udon, blanched and drained |
2 - 3 Tbsp | Cooking oil |
Sauce
6 cloves | Garlic, peeled and chopped finely |
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1 tbsp | light soy sauce |
1 tbsp | dark soy sauce |
1 tbsp | oyster sauce |
1 tbsp | sugar |
2 tbsp | ground black pepper |
2 tbsp | water Handful of green spring onions for garnishing |


4. Add in udon and stir to mix well. Add in a little more water if the sauce is looking too dry.
5. Simmer until sauce thicken.
6. Finally, add in QL MUSHROOM 6 in 1 Steamboat items and mix well.
7. Garnish with green spring onions before serve


Kaya Puff
3 | QL Omega Eggs |
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200 ml | fresh coconut milk |
200 g | castor sugar |
4 tbsp | sugar + bit of water |
2 | pandan leaves, knotted |
For Water Dough:
70 g | bread flour |
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70 g | plain flour |
25 g | sugar |
55 g | shortening |
70ml | water |
For Oil Dough:
70 g | cake flour |
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35 g | shortening |
2 | QL Omega Egg Yolks, beaten for egg wash |





7. Once the kaya has cooled, store in a jar and refrigerate.
8. To make water dough, in a mixing bowl mix in the flours, sugar and shortening. Then, slowly add in water and knead slowly to form a dough. Cover the dough in mixing bowl and place in the fridge to chill for 20 minutes.


9. Both texture of the dough should be having same pliability.
10. Divide the doughs into 6 equal pieces.
11. Wrap each oil dough with water dough. Form into a round shape, flatten it down then roll into a mini Swiss roll shape, repeat the step twice.

13. Place a helpful of kaya on one half of the dough, then fold the other half of dough over.




Breakfast Cloud Egg
4 | QL Omega eggs |
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4 tbsp | cheddar cheese |
Salt and pepper to taste | |
Parsley to garnish |





Spiral Vegetable Tart
1¼ cup | plain flour, plus more for dusting |
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110 g | cold unsalted butter, cut into cubes |
1 | QL Omega egg yolk |
¼ tsp | salt |
Custard:
2 | QL Omega egg yolk |
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2 tbsp | heavy cream |
4 tbsp | sour cream |
3 tbsp | Parmesan cheese, grated |
⅛ tsp | ground black pepper |
⅛ tsp | dried Italian herbs Zest of 1 lemon |
Roast Vegetable Roulade:
2 | large carrot, remove skin |
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1 | large green zucchini, skin on |
1 | large yellow zucchini, skin on |
1 | large brinjal, skin on |
3 tbsp | olive oil |
1½ | dried Italian herbs |
1 tsp | salt |
½ tsp | ground black pepper |
6 | frozen puff pastry until butter, softened |
½ cup | flour, for dusting |
2 tbsp | butter, softened |

3. Pre-heat the oven to 180°C. Lightly dust a large piece of parchment paper with flour. Place dough onto floured surface and dust a little more flour over the top before rolling out the dough in between two sheets of parchment paper.
4. Cut dough into 3 circles and press dough into 3 5-inch tart pans. Prick the base of the dough with a fork. Cover with cling film and refrigerate for another 20 minutes.
5. Blind bake the tart shells for 20 minutes. Line the chilled dough with parchment paper and fill the inside with pie weights or beans and bake until the edges just begin to brown. Remove the pie weights in the last 5 minutes. Tart shells should look pale in colour but dry, without wet patches of raw dough. Continue blind baking in 3 - 5 minutes increment if necessary.

7. Clean and slice vegetable lengthways (into ribbons) using a peeler



11. To prepare the custard, mix all the custard ingredients into a bowl until well combined.



Egg Nyonya Popiah
200 g | flour, shifted |
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5 | QL Omega Eggs |
350 ml | Water |
2 tbsp | oil Pinch of salt |
For Filling:
500 g | turnip (sengkuang), cut into thin strips |
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3 tbsp | chopped dried shrimp |
1 handful | shredded dried cuttlefish |
5 cloves | garlic, finely chopped |
1 tbsp | oil |
1 tbsp | sesame oil |
1 tbsp | dark soy sauce |
1 tbsp | light soy sauce |
400 ml | water Season with sugar, salt and white pepper |
For Condiments:
2 | firm tofus (fried and sliced thinly) |
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1 | Japanese cucumber, shredded |
1 | carrot, shredded thinly Roasted peanuts, crushed Fried crispy shallots Coral lettuce Sweet hoisin sauce |




5. Remove eggy popiah skin from pan and transfer onto a plate.
6. Repeat the process with the rest of the batter until it is finished.
7. To make the filling, heat up oil in frying pan to sauté garlic, shredded cuttlefish and dried shrimp until fragrant. Add in turnip and sauté until slightly soften.


9. To assemble the popiah, place skin on a clean surface, using the back of the spoon to spread some hoisin sauce on top surface. Place lettuce, cooked turnip, tofu, peanuts, cucumber, carrots and fried shallots.
10. Wrap up like a parcel and cut into pieces. Serve hot with Nyonya sambal.

Takuan Tamago & Avocado Onigirazu
1 | avocado, deseed and sliced |
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¼ cup | sakura denbu (seasoned cod fish condiment) |
¼ cup | red cabbage pickles (optional) |
3 cup | cooked sushi rice |
4 | nori sheets |
Sweet Radish Pickle Tamago:
3 | QL Omega eggs |
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3 tbsp | roughly chopped takuan (pickled daikon) |
1 tbsp | roughly chopped takuan (pickled daikon) |
1 tbsp | finely chopped red chillies (seeds removed) |
2 tbsp | finely sliced chives |
1 tsp | salt |
½ tsp | black pepper |


4. To assemble - place a nori sheet with the corner pointing upwards. Evenly spread sushi rice into a square shape in the centre of the nori.
5. Scatter 1/2 - 1 tablespoon of sakura denbu onto the rice. Next, place takuan tamago, followed by a layer of sliced avocados and red cabbage pickles.


8. Use a sharp and lightly wet knife to cut onigirazu into half. The wet knife will prevent rice and nori from sticking onto your blade, and the cross-section of the onigirazu will be cleaner.