Products Recipe

Bakkwa Golden Fried Rice

Ingredients:

  • 1 cup of cooked rice (250g)
  • 60 g Bakkwa strip
  • 40 g spring onion (cut in small strain)
  • 35 g mixed frozen vegetable
  • 5 g salt
  • 8 g minced garlic
  • 0.6 g pepper
  • 2 eggs
  • 30 g of oil

Method:

  • Separate the egg yolk from egg white.
  • Mix egg yolk and salt in the cooked rice.
  • Heat up the wok with oil.
  • Add in minced garlic and fried until lightly golden.
  • Add in the mixed vegetable, followed by egg white and stir fried for 1 minute.
  • Add in rice and stir fried until the rice loosen then add in spring onion.
  • Add in Bakkwa strip and fried until rice has fragrance smell.
  • Lastly add pepper, mix well and it is ready to serve.

Bakkwa Ceasar Salad

Ingredients:

  • Bakkwa strips (100g)
  • Romaine Lettuce- bite size  (100g)
  • Stripped Carrots (23g)
  • Cherry Tomatoes (50g)
  • Croutons (20g)
  • Grated Parmesan Cheese (28g)
  • Dijion Mustard(10g)
  • Chopped Garlic (5g)
  • Lemon Juice (7g)
  • Olive Oil (18g)
  • 1 Egg yolk

Methods:

  • Soak the cut lettuce in cold water for 20 minutes, clean and drain.
  • In a small bowl, whisk the egg yolk with mustard.
  • Add olive oil followed by lemon juice and mix well.
  • Add garlic and parmesan cheese into the mixture and continue to mix.
  • Toss lettuce, carrots and cherry tomatoes into a salad bowl.
  • Add the salad dressing into the vegetable and mix well.
  • Add in the crouton followed by bakkwa strip and continue to toss evenly.
  • Serve in a bowl or a plate.

Japanese Curry Rice with Bakkwa

Ingredients:

  • 1 cup of Rice (225g)
  • 1 ½ cups of Water (630g)
  • 1 ½ medium size Potato-cut in small cubes (60g)
  • 3/5 medium size Carrot-cut in small cubes (40g)
  • 2 pieces of Japanese curry cubes (30g)
  • ½ cups of  Bakkwa strip (100g)

Method:

  • Cut the potato and carrot into cubes.
  • Pour the water into the pan.
  • Add the potato and carrot into pan and boil it for 10 minutes.
  • Add the curry cubes into the pan.
  • Stir to dissolve.
  • When water reduced, add Bakkwa strip.
  • Stir-fry for 1 minute.
  • Serve it with rice and garnish with spring onion the on top.

Stir-fry French Bean with Bakkwa

Ingredients:

  • French bean (150g),
  • Chopped 3 cloves of garlic (9g),
  • Bakkwa strips (20g),
  • pinch of salt (2g),
  • cooking oil (15g),
  • water (50g)   

Methods:

  • Soak and wash the long beans.
  • Cut the long beans, cut one into 3 to 4 pieces.
  • Stir bakkwa strip without oil in pan for 1 minute and put aside.
  • Heat up the pan with cooking oil.
  • Fry the garlic for few second and add in French bean.
  • Fry the french bean for few minutes, caution of high flame.
  • Add in salt, water and stir fry until all water evaporate.
  • Lastly serve the french beans on a plate with bakkwa strips on top.

Tofu Puff

Ingredients:

  • 8 pcs - tofu puff
  • ½ cup - Krispee Frostee 
  • 200 gm - bean sprout
  • 40 gm - carrot
  • 15 gm - chinese parsley
  • 5 pcs - shallots
  • 2 tbsp - cooking oil
  • 1 pinch - salt

Method:

  • Slice the shallot; shred the carrot; cut the Chinese parsley in short length.
  • Heat up oil. Sauté sliced shallots and fry until golden brown or  fragrant.
  • Add in shredded carrot, bean sprout and Chinese parsley.
  • Add a pinch of salt and stir-fry at high heat for about 1-2 minutes.
  • Add in Krispee Frostee , mix well, and dish up.
  • Cut the tofu puff into half and stuff the pre-fried ingredients into the tofu puff pocket.
  • Toast the tofu puff pocket in oven or toaster until golden brown and serve hot.

Tips: You may add in lettuce or cucumber as well.


Crispy Roti Prata

 

Ingredients:

  • 1 pcs frozen roti prata
  • 1 pcs cheddar cheese
  • ½ cup Krispee Frostee 

Method:

  • Heat up the non-stick pan at medium heat.
  • Place the frozen roti prata once the pan is hot.
  • Cook the prata both side until golden brown.
  • Fill the prata with cheese and then Krispee Frostee.
  • Wrap the prata and serve it hot.

 Tips: You may add in tomatoes, vegetable or mozzarella cheese as your preference.


Flossy Salad

Ingredients:

  • 2 pcs - kiwi
  • 2 pcs - peach
  • 50 gm - raspberries
  • 30 gm - blueberries
  • ½ cup - Crispy Pork Floss
  • ½ cup - mayonnaise
  • 1 tbsp - lemon juice

Method:

  • Mix mayonnaise with lemon juice evenly and set aside.
  • Slice the kiwi and peach.
  • Mix all the fruits together with mayonnaise mixture.
  • Top with Crispy Pork Floss before serve.

Tips: You may add other preferable fruits.


Stir-Fry Udon

Ingredients:

  • 1 pkt / 200 gm - udon
  • 1 cup - Krispee Frostee 
  • 1 pcs - egg
  • 3 gm - dried mushroom
  • 30 gm - carrot
  • 60 gm - lettuce
  • 5 gm - dried shrimp
  • ¼ pcs - onions
  • 2 tbsp - cooking oil

Method:

  • Soak the dried mushrooms until soft. Trim, wash and squeeze out of excess water. Slice mushroom, marinate with light soy sauce and sesame oil.
  • Whisk the egg with a pinch of salt. Pour into pan and fry until set. Turn it over and fry until golden brown. Dish up and cut into strip.
  • Shred the carrot and lettuce.
  • Stir – fry carrot strips, vegetables, sliced mushroom and egg. Dish up and set aside.
  • Wash the dried shrimp, wipe dry and chopped. Dice the onions.
  • Cook the Udon in boil water for 2 minutes. Drain the water and dash in some sesame oil to prevent Udon sticking together.
  • Heat up oil. Sauté the onions and dried shrimp.
  • Add in ½ cup of water, a pinch of salt and pepper.
  • 10. Add in Udon and stir-fry for about 1-2 min until almost dry.
  • Add in the prior dish up ingredients and Krispee Frostee and fry to mix.
  • Dish up and serve hot.

Tips: You may substitute udon with mee hoon, kway teow or tang hoon and add in some chilies for spiciness.


Asparagus

Ingredients:

  • 500 gm - asparagus
  • 2 tbsp - oil
  • 3 pcs - shallot
  • ½ cup  - Fish Floss
  • 2 tsp - salt
  • 1 tsp - oyster sauce

Method:

  • Slice the shallots and trim the asparagus.
  • Heat up oil.
  • Sauté sliced shallots until golden brown or fragrant.
  • Add in asparagus and stir – fry at high heat until cooked.
  • Add in seasoning.
  • Dish up.
  • Sprinkle Fish Floss on top and serve hot.

Home-Style Porridge

Ingredients:

  • 2 - bowls rice
  • 80 - gm pork
  • 1 tbsp - cooking oil
  • 5-6 - slices ginger
  • 50 gm - tomato
  • 50 gm - lettuce
  • 2 cups - water
  • 1 tsp - sesame oil
  • 1 tsp - light soy sauce
  • 1 tsp - corn starch
  • 2 pinch - pepper
  • 1 pinch - salt

Method:

  • Prepared 2 bowls of cooked rice.
  • Slice the meat; add in light soy sauce, sesame oil, pepper, and cornstarch. Marinate for 10 minutes.
  • Slice the ginger and tomatoes.
  • Heat up oil. Sauté ginger slices until fragrant.
  • Add in water and tomato. Bring to boil.
  • Add in pork strips and a pinch of salt, bring boil again.
  • Add some pepper and lettuce.
  • Pour the soup into the bowl with rice.
  • Top with Krispee Frostee before serve.

Tips: You may substitute water with broth.


Fluffy Pancake

Ingredients:

  • Plain flour - 1½ cups 
  • Baking powder - 1 tbsp 
  • Sugar - 1 tbsp 
  • Salt - ½ tsp 
  • Egg - 1 pcs  
  • Milk - 1½ cups 
  • Melted butter - 2 tbsp  
  • Condensed milk - 4 tbsp   
  • Crispy Pork Floss- 1 cup

Method:

  • Sift the flour; add in baking powder, sugar and salt. 
  • Whisk egg and milk together.
  • Add into flour mixture.
  • Mix evenly.
  • Add melted butter into the batter.
  • Heat up non-stick pan.
  • Make one pancake with ¼ cup of batter.
  • Turn around the pan and let the batter spread evenly. 
  • Use low heat and wait it set or the bottom turn golden brown, turnover and heat awhile before dish up.
  • Spread the condensed milk, Crispy Pork Floss onto pancake.
  • Fold into half and serve hot (makes 12-14 pcs)

Tips: If the batter too thick to pour, add in some milk.


Golden Mochi

Ingredients:

  • Glutinous rice flour - 100 gm
  • Water - 100 gm
  • Salt - 5 gm
  • Crispy Pork Floss - 2 cup
  • Sugar - 20 gm

Method:

  • Mix the golden crisps with sugar evenly. Set aside.
  • Mix glutinous rice flour, salt and water until dissolve.
  • Steam at medium heat for 10 min or until cooked. 
  • Transfer mochi on top of Crispy Pork Floss mixture and cut mochi into bite size.
  • Coat evenly with Crispy Pork Floss mixture. Serve it hot.


Ice Cream Topping

 Ingredients:

Method:

  • Scoop the ice cream and place into a bowl.
  • Sprinkle with Krispee Frostee.
  • Ready to serve.

Tips: You may add chocolate sauce and fruits for more flavoring.


Baked Potatoes

Ingredients:

  • Potatoes - 2 pcs
  • Butter - 2 tbsp
  • Mayonnaise - 2 tbsp
  • Crispy Pork Floss - 2 tbsp
  • Chopped Spring Onion - 20 gm
  • Salt - 2 pinch

Method:

  • Wash the potato thoroughly and dry with clean paper towel.
  • Rub the whole potato with some butter and roll it lightly onto salt.
  • Bake potato with oven for 45 minutes around 190oC.
  • Carefully remove the potato from oven and cut it into half.
  • Topping with butter, mayonnaise, chopped spring onions and Crispy Pork Floss.
  • Serve hot.

Tips: Russet potato is the most common choice for baking.