Recipes
Fusion Cuisine > FUSION
Crispy Spring Roll
Spring Roll with Green Bean Filling
Fruit Salad Crispy Roti Paratha
Pandan Sangkaya Roti
Curry Chicken Roti Paratha
Pizza Bomb
Vegetarian Sweet Pizza
Seafood Pizza
Roti Paratha Chicken Pie
Spring Roll Stick with Dried Shrimp
Crispy Pastry Bowl
Paratha Kway Teows
Frankies
Prawn and Pork Samosa
Fried Vegetable Dumplings
Mutton and Mint Pouches
Lemon Grass Chicken & Sweet Chilli Parcels
Baked Japanese Egg Custard
Skewered King Prawns in Spring Roll
Shredded Chicken & Bamboo Shoot Wrap
Minced Pork & Beansprouts
Lemon Pineapple Chicken Crepes
Eastern Crab Pancakes
Vietnamese Crystal Spring Rolls
Thai Popiah
Twists
Sweet Rolls
Banana & Palm Sugar Parcels
Mixed Fruit Strudel
Tropical Crepes Millefeuille
Wasabi Lime Crab Salad in Cucumber
Crabmeat Beggar's Purses
Crab Salad with Mango Salsa
Crab Salad in Endive Leaves
Crab Cake Burgers
Crispy Spring Roll

Ingredients:

Directions:

For dipping sauce: 
Mix all ingredients together in a small bowl and set aside.
For ingredients:
Beat eggs lightly in a bowl and fry until cooked. Cut into 4" strips and set aside.
Slice carrots into 4" strips and blanch. Set aside. Boil sausages until cooked. Slice into 4" long strips and set aside.
Soak dried mushrooms in a bowl of water until soft, about 2 hours. Slice and set aside. Can be soaked in advance.
Mix eggs, carrots, sausages, cucumbers and mushrooms together in a medium sized bowl. Split into 4 equal portions and wrap with pastry into spring roll shape.
For spring roll:
Preheat vegetable oil over medium-high heat. Fry spring rolls until crispy and golden brown. Remove from oil and drain. Serve with dipping sauce.



Preparation Time:
2 hours 15 mins

Servings:
3 people

Spring Roll with Green Bean Filling

Ingredients:

Directions:

Mix green bean paste, salt, vegetable oil, coconut flesh and salted butter in a pot and cook for 10 minutes over a medium fire. Remove from heat and set aside.
Spread 1 tsp of green bean filling near the corner of a sheet of pastry.
Roll Spring Roll Pastry into a long stick and brush with egg white. Sprinkle white sesame seeds to coat the entire outer surface of the spring roll.
Fry the spring rolls over medium-high heat until crispy.
Remove spring roll from the oil, drain and served.



Preparation Time:
50 minutes (includes filling preparation and frying time)

Servings:
Makes 80 mini spring rolls

Fruit Salad Crispy Roti Paratha

Ingredients:

Directions:

Fry frozen Spring Home Roti Paratha until crispy. Cut into triangle shapes and set aside.
Pound garlic and chilli. Add in dried shrimp and peanut and continue pounding until coarsely ground.
Add in long bean, lime juice, fish sauce, brown sugar and mix well.
Add mixed fruits and toss to mix.
Serve with the prepared Spring Home Roti Paratha.



Preparation Time:
25 mins

Servings:
4 people

Pandan Sangkaya Roti

Ingredients:

Directions:

For pandan leaf water (make ahead)
Shred 4 pandan leaves and soak in 250ml of water overnight. Drain and set aside.
Mix all ingredients in a small pot over low heat and stir constantly for 15 minutes. Remove from heat. 
When cool, use a mueslin/cheese cloth to strain mixture into a baking dish. Place the dish into a steamer and steam for 20 minutes or until the mixture is set. 
Serve the pandan sangkaya with fried Spring Home Roti Paratha.



Preparation Time:
45 mins

Servings:
4 people

Curry Chicken Roti Paratha

Ingredients:

Directions:

For paratha: In a pre-heated oven, bake frozen Roti at 204°C (400°F) for 10 minutes or until crispy. Set aside.
For chicken curry: Melt butter in a frying pan and stir in curry paste, stir fry till fragrant. Add coconut milk and fry till oil seeps out. 
Add in chicken meat and fry till meat is thoroughly cooked. Add potatoes, carrots, onions and palm sugar. Simmer curry at low heat. Add flour and stir till mixture thickens. Remove from heat.
To assemble Place a piece of roti into a round casserole dish and top with chicken curry. Repeat to form 4 layers ending with a roti as the top layer.
Sprinkle roti with mozzarella cheese and bake at 204°C (400°F) for 5 minutes or till cheese melts.
Remove from oven, garnish with fried shallots, parsley, olive and chillies and serve.



Preparation Time:
45 mins

Servings:
4 people

Pizza Bomb

Ingredients:

Directions:

Preaheat oven to 180°C (350°F). Place prawn eggs, crab stick, tomato cubes, capsicum, onion and mozzarella cheese on frozen Spring Home Roti Paratha. Add a dash of wasabi salad cream then fold into half. Press together the edges of roti paratha softly and make sure that the edges stick.
Place roti paratha on a tray and bake for about 15 minutes or until roti paratha turns golden brown. Remove from oven and serve.



Preparation Time:
30 mins

Servings:
Makes 5 pizza bombs

Vegetarian Sweet Pizza

Ingredients:

Directions:

Fry frozen Spring Home Roti Paratha until golden brown and crispy. Set aside.
Toss bananas, strawberries, raisins and almond slices together and set aside.
Spread some strawberry jam on the roti paratha and top with the fruit and nut mix.
Serve with fresh whipped cream.



Preparation Time:
20 mins

Servings:
2 people

Seafood Pizza

Ingredients:

Directions:

To make the sauce, fry onions and garlic in olive oil until they start browning, then turn down the heat and simmer for 10-15 minutes. 
Add tomato, water and sugar. Mix well and season to taste with salt and pepper. Bring sauce to a boil and simmer for another 5 minutes. Set aside and allow to cool.
Preheat oven to 180°C (350°F) and bake roti paratha until golden brown on each side. Remove from the oven and set aside.
Using a heated frying pan, lightly stir fry the mussels, squid and prawn in olive oil until the prawn are pink.
Remove from the heat immediately and allow to cool. Top cooked roti paratha with tomato sauce, garlic, cheese and seafood.
Bake in oven for 5-10 minutes or until cheese has melted.



Preparation Time:
30 mins

Servings:
2 people

Roti Paratha Chicken Pie

Ingredients:

Directions:

Preaheat oven to 180°C (350°F).
Cook the paratha till crisp and golden brown on the both sides. Use paratha to line the bottom of a small casserole dish and set aside.
Melt the butter in the pan and fry the chicken, onions, green peas, mushrooms and carrots.
When almost cooked, sprinkle in the flour and cook over low heat with constant stirring for a minute. Add stock and stir until it forms a gravy.
Stir in cream, salt and pepper to taste. Pour filling into casserole dish and cover with a paratha.
Bake for 5-7 minutes and serve immediately.



Preparation Time:
30 mins

Servings:
4 people

Spring Roll Stick with Dried Shrimp

Ingredients:

Directions:

For the sweet fish sauce
Mix the sugar, prawn paste, fish sauce and chili powder together in a small bowl, set aside.
For assembly
Spread the sweet fish sauce on the spring roll pastry. Spread dried shrimp floss across one edge of the pastry. Roll the pastry to form a long stick.
Brush the spring roll pasty with egg white and coat with white sesame seeds.
Fry the spring roll over medium heat until it turns golden yellow. Remove from heat and serve.



Preparation Time:
30 mins

Servings:
Makes 10 Sticks

Crispy Pastry Bowl

Ingredients:

Directions:

For pastry bowl
Heat up 1 cup of vegetable oil in a wok over medium-high heat.
Drape pastry over the bottom of a deep ladle. Over the wok, use a separate ladle to scoop and pour the hot oil over the pastry till fried and crispy.
Stack in pairs and put aside.
For filling
Stir fry chopped garlic until fragrant. Mix in rest of the ingredients and stir fry until it is evenly mixed and cooked.
Scoop ingredients into the prepared pastry bowl and serve.



Preparation Time:
35 mins

Servings:
4 people

Paratha Kway Teows

Ingredients:

Directions:

Pan fry/bake parathas till both sides are crispy and golden brown in colour on the outside; shred and set aside.
Mix together tumeric powder, corriander powder and chilli powder in 100ml of water. Heat oil, stir fry onions and tomatoes, add spice powder mixture with chilli sambal and cook till dry and fragrant.
Add the chicken, squid, prawns and stir-fry; set aside. Heat oil, add the beaten eggs and scramble; toss in the shredded parathas, bean sprouts, cooked chicken and seafood mixture. Season with light and dark soya sauce.
Add salt and pepper to taste and serve sprinkled with chilli and spring onions.



Preparation Time:
15 mins

Servings:
2 people

Frankies

Ingredients:

Directions:

For garlic tomato sauce:
Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3-5 minutes.
Add tomatoes, chilli powder and simmer, covered, stirring occasionally, 1 hour. Season with salt and sugar to taste. Set aside.
For frankies:
While garlic tomato sauce is simmering, cook each paratha on one side till lightly golden yellow in colour and set aside.
Heat little oil in a frying pan, pour ¼ of the beaten egg, sprinkle ¼ of the cheese, onion and sausage.
When almost cooked, drizzle some garlic and tomato sauce over and place the paratha over the top with the cooked side down.
Turn over and cook the other side till done; remove from fire; place some shredded spring onion in the centre and roll into cylinder. Repeat for the remaining 3 parathas.
Serve with garlic tomato sauce



Preparation Time:
30 mins

Servings:
4 people

Prawn and Pork Samosa

Ingredients:

Directions:

Mix the prawn, pork, white turnip, coriander leaves, soy sauce, rice wine, salt and pepper together and set aside.
Place the filling close to the edge of the samosa pastry. Fold the corner over the filling to form a triangular shape and continue the fold along the sides of the triangle till entirely wrapped.
Seal the edges using egg white. Deep fry in oil over medium-high heat till golden brown.
Serve with Chilli Sambal Olek.



Preparation Time:
35 mins

Servings:
Makes 16 samosas

Fried Vegetable Dumplings

Ingredients:

Directions:

For the vegetable filling: Heat 2 tsp of oil and lightly fry ginger until fragrant, add all vegetables and fry until vegetables are soft but not overcooked. 
Season to taste with salt and pepper. Place filling in a strainer and press until all liquid has gone and the filling is dry.
Toss with sesame oil and set aside to cool.
For assembly: Using a round 3" cookie cutter, cut out 24 circles.
Layer two sheets together and seal with beaten egg white. Place 1 heaped teaspoon of vegetable filling in the centre of each double-sheeted circle.
Lightly moisten edges of circle with beaten egg white and fold in half to form a semi-circle, sealing the edges with egg white. Repeat for remaining pastry.
Heat oil in a frying pan over medium-high heat. Pan fry on both sides for 2 minutes each or until golden brown.
Remove and serve dumplings with hot chilli sauce.



Preparation Time:
30 mins

Servings:
Makes 12 dumplings

Mutton and Mint Pouches

Ingredients:

Directions:

To make the sauce, place all ingredients in a blender and puree to a fine paste. Set aside.
Heat oil, saute ginger, garlic and shallots till fragrant. Add mutton and cook till well done. Mix in the mint, chilli, raisins, salt and pepper and remove from fire; set aside to cool. Cut pastry into quarters. Scoop a little of the mixture on to the centre of each pastry skin, brush egg white around, bring the edges together and tie with spring onion. Deep-fry the parcels in hot oil to a golden brown colour. Garnished with mint leaves and serve with ginger and garlic chilli sauce.



Preparation Time:
30 mins

Servings:
4 people

Lemon Grass Chicken & Sweet Chilli Parcels

Ingredients:

Directions:

Preheat oven to 180ºC
For the filling: In a wok, cook the chicken with lemon grass, blue ginger, lime juice and salt in chicken stock and coconut milk until chicken is cooked.
Strain the mixture. Chop the chicken and blue ginger, mix with the lime leaf and set aside.
For assembly: Using a 3" round pastry cutter, cut out 16 pastry discs.
Place a little filling in the centre of each disc and spoon over a little Thai sweet chilli sauce.
Brush the edges with egg white and join the edges together from 3 equidistant points so as to get a triangular parcel.
Seal properly and bake for 10 minutes or until golden brown in colour.
Serve parcels with Thai sweet chilli sauce



Preparation Time:
30 mins

Servings:
16 dumplings

Baked Japanese Egg Custard

Ingredients:

Directions:

Preheat oven to 180ºC.
For pastry bowls: Cut each sheet of pastry into quarters (approximately 4" x 4"). Line individual tart moulds each with 2 sheets of spring roll pastry and brush lightly with oil.
Bake in 180ºC oven for 5-7 minutes or until brown and crisp. Remove and allow to cool.
For custard filling: Mix together japanese dashi stock powder, milk, soy sauce, japanese cooking wine, egg, minced pork and prawns, salt and pepper, pour into a greased baking tin and bake at 180ºC for 20 minutes or till the custard sets.
Remove and set aside to cool.
To serve, place one scoop of custard on to each of the pastry cases and garnish with chives.



Preparation Time:
30 mins

Servings:
4 people

Skewered King Prawns in Spring Roll

Ingredients:

Directions:

Shred the pastry finely and set aside. Marinate prawns in japanese cooking wine, soy sauce, ginger, coriander, salt and pepper for 10-15 minutes.
Wrap each marinated prawn in shredded pastry ribbons, skewer and deep fry till golden brown in colour.
To make the sauce, mix the japanese cooking wine, soy sauce and chilli padi.
Serve with the mirin and chilli sauce.



Preparation Time:
25 mins

Servings:
4 people

Shredded Chicken & Bamboo Shoot Wrap

Ingredients:

Directions:

For filling: Mix shredded chicken breast with marinade ingredients. Set aside for 30 minutes. Blanch shredded bamboo shoot for 2 minutes and set aside.
In a pan, heat 1 Tbs of oil. Add in ginger and garlic and fry until fragrant. Add shredded chicken and stir for 2 minutes. Add in bamboo shoot and green pepper. Stir for another 3 minutes and remove from heat.
For sauce: In a separate saucepan, bring all ingredients, except the corn flour, to a boil. Turn down to simmer and add in corn flour solution. Stir until thickened.
Place some of the shredded chicken and bamboo shoot in the centre of the spring roll pastry. Wrap and serve with sauce.



Preparation Time:
30 mins

Servings:
4 people

Minced Pork & Beansprouts

Ingredients:

Directions:

For pastry bowl: Place one sheet of spring roll pastry into a deep 5" baking dish which has been lightly brushed with oil.
Lightly oil the pastry and bake in a 180ºC oven for about 7-8 minutes or until golden brown. Remove pastry from dish and place on serving plate.
For filling: Heat 1 Tbs oil and stir fry pork over high heat for 2-3 minutes. Add ginger, garlic and preserved soybean paste. Mix well, then add in pepper, beansprouts, spring onion, stock and rice wine.
Simmer for another 2 minutes then add in corn flour solution. Stir well and cook until sauce has thickened. Season with sesame oil and pour into spring roll 'basket'.
Sprinkle with chopped coriander and serve.



Preparation Time:
20 mins

Servings:
4 people

Lemon Pineapple Chicken Crepes

Ingredients:

Directions:

For crepe: Marinate chicken with soy sauce, salt and pepper for 20 minutes. Dip each chicken breast in egg then coat with breadcrumbs and deep fry until golden brown and cooked. Allow to cool, cut into slices and set aside.
For lemon pineapple sauce
Combine sauce ingredients except corn flour solution in small saucepan. Bring to boil and turn down heat to simmer. Add in cornstarch solution and mix well.
Bring to boil again and simmer until sauce thickens. Remove from heat and allow to cool. Add in crushed pineapple.
To serve, spread 1 tsp of sauce on each crepe, place a few slices of chicken in the middle and roll. Drizzle with more lemon pineapple sauce and serve.



Preparation Time:
45 mins

Servings:
4 people

Eastern Crab Pancakes

Ingredients:

Directions:

Mix together spring onions, Chinese celery, crab meat, bacon, mayonnaise and chilli flakes.
Season with salt and pepper.
Divide crab mixture into 4 portions.
Fold each crepe to a cone and fill each cone with the mixture.
Garnish with spring onions



Preparation Time:
20 mins

Servings:
4 people

Vietnamese Crystal Spring Rolls

Ingredients:

Directions:

Mix the dipping sauce ingredients together and set aside.
Soak rice vermicelli in boiling water until soft, drain thoroughly and allow to cool.
Spread honey over pork and sprinkle with chilli powder. Grill for 3-5 minutes until honey has become sticky, cut into slices.
Place some beef, pork, prawn, rice vermicelli, carrot and pickled onion near the centre of the spring roll pastry. Roll into a spring roll shape.
Place spring roll in a lettuce leaf, sprinkle with coriander and mint leaves. Allow your guests to roll the lettuce leaf and serve with dipping sauce.



Preparation Time:
30 mins

Servings:
4 people

Thai Popiah

Ingredients:

Directions:

Arrange the spring roll pastry neatly in a plate and the remaining ingredients in individual serving bowls.
Let each person individually put the filling ingredients on the pastry, drizzle with sauce, roll to a cylindrical shape and eat.



Preparation Time:
30 mins

Servings:
4 people

Twists

Ingredients:

 

Directions:

Cut spring roll pastry into 2" x 8.5" strips. Take both ends of the strips and twist twice.
Gently lower into the oil and fry until golden brown. Drain and serve with chocolate sauce.
Alternatively, dust with icing sugar and cinnamon powder or serve with a mixture of honey and lemon juice.



Preparation Time:
20 mins

Servings:
4 people

Sweet Rolls

Ingredients:

Directions:

Toast the oats in a pan for one minute stirring constantly; set aside to cool. Mix in prunes, raisins, cashew nut, honey, lemon juice and 5 spice powder. Cut each pastry into quarters. Spread filling on to the spring roll pastry and roll into cylinders as for spring rolls, using the egg white to seal the edges.
Deep fry over medium-high heat till golden brown. Remove from oil, drain and serve drizzled with honey and lemon juice.



Preparation Time:
15 mins

Servings:
4 people

Banana & Palm Sugar Parcels

Ingredients:

Directions:

For parcels: Heat oil over medium-high heat (oil should not be smoking).
Combine bananas, yellow palm sugar and cardamom powder, toss to mix. Place filling on to the spring roll pastry and fold into a rectangle shape. Seal edges with egg white.
Deep fry till golden brown. Drizzle with palm sugar syrup and serve.
For palm sugar syrup:
Mix coconut cream and dark palm sugar together and boil till a consistency of honey is achieved.



Preparation Time:
30 mins

Servings:
16 parcels

Mixed Fruit Strudel

Ingredients:

Directions:

Mix the grated fruits with raisin, sugar and cinnamon powder; set aside.
Place a sheet of pastry on a clean surface, brush with melted butter, place another sheet and brush with butter again; continue the same till you have 3 layers.
Along one of the edges leaving 2 cm from the edge, place the fruit mixture and roll the pastry to a cylindrical shape.
Brush the outside with butter and egg white; bake in a preheated oven at 180ºC for 15 minutes or until golden brown.
Cool for 10 minutes, then dust with icing sugar and serve.



Preparation Time:
25 mins

Servings:
4 people

Tropical Crepes Millefeuille

Ingredients:

Directions:

Shred 6 mint leaves. Boil the orange juice with butter to a thick sauce consistency, cool and toss with the diced fruits and shredded mint leaves.
Whip cream to a soft peak and set aside. Cut the crepes into quarters. Place one piece on the plate, spread a little of the fruit mixture and whipped cream; place another crepe, top with fruits and chocolate sauce. Repeat the last step and top the crepe with cream and chocolate sauce.
Garnish with a mint leaf. Repeat the same for the other 3 portions.
Drizzle the plate with remaining fruits, chocolate sauce and cream. Serve chilled.



Preparation Time:
20 mins

Servings:
4 people

Wasabi Lime Crab Salad in Cucumber

Ingredients:

Directions:

Prepare cucumber cups:
Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
Prepare filling:
Whisk together mayonnaise and wasabi, then whisk in lime juice and salt. 
Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. 
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup



Preparation Time:
15 mins

Servings:
2 people

Crabmeat Beggar's Purses

Ingredients:

Directions:

In a medium bowl, gently mix together all of the ingredients, except for the wantons and blanched chives.
Spread the wantons on a flat work surface and place 1 heaping tablespoon of the crabmeat salad in the center of each. Draw up the wantons as though making a bundle, twisting the wantons gently to enclose the crabmeat. Tie a chive around the top of the bundle to seal the purse.
Serve immediately, or store, tightly wrapped, in the refrigerator for up to 1 hour.



Preparation Time:
25 mins

Servings:
2 people

Crab Salad with Mango Salsa

Ingredients:

Directions:

NOTES: You will need 4 parfait glasses or large wine glasses 
Mango Salsa: For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside. 
Crab Salad: In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
Serve with sliced limes on top.



Preparation Time:
15 mins

Servings:
2 people

Crab Salad in Endive Leaves

Ingredients:

Directions:

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. 
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.



Preparation Time:
15 mins

Servings:
2 people

Crab Cake Burgers

Ingredients:

Directions:

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties. 
2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side



Preparation Time:
15 mins

Servings:
2 people