Episode 1: Family

Where is the best place to hold a homecoming dinner? For the Tans, having a chef who is familiar with the family’s tastebuds is everything. So what will chef Chris whip out from his Samsung Bespoke Fridge to cook for them?

Simple delectable recipes

Cantonese Steamed Fish

Ingredients:

  • 2 Scallions
  • 15g Ginger
  • 1 Small bunch cilantro
  • 1½ tbsp Light soy sauce (or seasoned soy sauce)
  • 1/8 tsp Salt & sugar
  • 2 tbsp Hot water
  • 1 Whole grouper fish
  • 2 tbsp Vegetable oil

Instructions:

  1. Cut the scallions into 2-inch lengths and cut the pieces in half lengthwise. Julienne them thinly.
  2. Thinly slice the ginger and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
  3. Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set soy sauce mixture aside.
  4. Prepare the Pro Steamer and add cold water.
  5. Rinse the fish and carefully lay it on a plate. Place in the Pro Steamer.
  6. Carefully place the Pro Steamer in the Microwave Oven and set power to 900W.
  7. Steam in the Microwave Oven for 7-10 minutes depending upon the size and thickness of your fish. Check for doneness using a butter knife.
  8. Carefully drain any liquid on the plate. Spread the scallions, ginger and cilantro on the steamed fish.
  9. To make the sauce, heat a wok or small saucepan to medium high heat and add vegetable oil.
  10. Add the remaining ginger and fry for a minute. Add the white parts of the scallions and cook for 30 seconds. Then add rest of the scallions and cilantro. The mixture should be sizzling.
  11. Add the soy sauce mixture. Bring the mixture to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds.
  12. Pour this mixture over the fish.
  13. Heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately.

Stir Fried Kai Lan

Ingredients:

  • 450g Kai lan
  • 2 tbsp Vegetable oil
  • 45g Ginger (peeled and cut into thin slices)
  • 2 cloves of Garlic
  • 2 tbsp Soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1 tsp Corn starch mixed with 2 tbsp water
  • 1 tsp Sesame oil

Instructions:

  1. Wash and drain kai lan thoroughly.
  2. Trim 1 inch off the end of the stalks. Cut off each leaves from the stalk and then cut the leaves into 2-3 bite size pieces at a diagonal, about 2-3 inches in length.
  3. Cut the top part of the remaining stalks into bite size pieces, leaving the remaining end of 3-5 inches.
  4. Heat a large pan. When it is hot, add vegetable oil.
  5. Sauté ginger for about a minute.
  6. Stir in garlic for 30 seconds.
  7. Add the kai lan leaves, soy sauce, and Shao Hsing cooking wine. Stir fry for 1-2 minutes. Kai lan leaves should be wilted but still crunchy.
  8. Pour in cornstarch mixture. Stir to combine for another 1-2 minutes. Corn starch mixture will thicken.
  9. Turn off heat. Drizzle sesame oil over vegetables. Remove and serve immediately.  

Har Cheong Gai (Prawn Paste Chicken)

Ingredients:

  • 1kg Chicken wings
  • 2 tbsp Prawn paste or shrimp sauce
  • 2-3 tsp Sugar
  • 2 tbsp Sesame oil
  • 3 tbsp Chinese wine
  • 1 tsp White pepper
  • 2 tsp MSG
  • Batter ingredients
  • 80g Plain flour
  • 80g Potato starch or corn flour
  • 100ml Water
  • 1 Egg
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Baking powder

Instructions:

  1. In a mixing bowl, combine prawn paste (shrimp sauce), sugar, sesame oil, wine, and pepper.
  2. Add chicken pieces and mix until well coated with marinade.
  3. In a separate bowl mix all the batter ingredients and stir with a spoon or whisk until smooth and free of lumps.
  4. Add this to the chicken in marinade and stir until well combined.
  5. Cover with cling wrap and set aside in Bespoke Fridge for at least 8 hours, preferably overnight or up to 2 days.
  6. Fill a wok or skillet with cooking oil to a depth of 1–1½ inches. Heat oil to 175–180°C.
  7. Fry the chicken pieces in batches, about 4-5 at a time. After about 30 seconds, separate the pieces with wooden chopsticks to prevent from sticking together.
  8. After about a minute, the temperature should have dropped to 160°C, if not lower the heat. Cook for about 4-5 minutes, or until deep golden brown.
  9. Scoop out and drain on a metal rack. Allow the oil to get hot again, before adding the next batch. Repeat until all pieces have been fried.
  10. Serve immediately, with freshly squeezed lime juice and sweet chilli sauce on the side (optional).

Bespoke home appliances featured
in this episode

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