Ten Minute Kitchen Season 1 Recipes – Kelvin Cheung 

Mapo Tofu 

Ingredients 

30 ml vegetable/grapeseed oil  

110gm Button Mushrooms 

350 gm block of Tofu 

600gm diced white onion 

3 fresh chillies 

5-6 dried chillies 

30gm sliced garlic  

1 crack of Szechuan peppercorns 

2 tbsp Doubanjaang (fermented chilli paste) 

10ml dark soy 

60ml oyster sauce 

1 cup of water with 1 tbsp corn starch 

1tsp chilli oil 

Szechuan peppercorns to taste. 

Method 

• Add oil to hot pan and then add mushrooms 

• Boil a pot of water and slide tofu into water for approx. 1-2mins, until heated through. 

• To mushrooms, add diced onion, fresh and dried chillies and toss through. Add sliced garlic and Szechuan peppercorns. 

• Add the doubanjaang, dark soy and oyster sauce and stir through 

• Add slurry of corn starch & water to pan 

• When the sauce has cooked for a few minutes, gently add the tofu and spoon the sauce over the top 

• Once it come back to the boil, add some chilli oil, a touch more Szechuan pepper and then spoon gently onto a serving platter, being careful not to break up the tofu. 

• Garnish with garlic chives, a drizzle of chilli oil and another crack of peppercorns. 

• Serve with rice, fried noodles or on its own. 

Korean Hot Fried Chicken 

250gm Boneless Chicken Thigh 

To make Chicken Coating Mix 

8gm Salt 

8gm Sugar 

30gm FIve Spice 

30gm Paprika 

1 egg 

60 gm Potato Starch 

250gm Tapioca Starch 

100gm Rice Flour 

To Make Sauce 

1 white onion diced 

2 pieces of Spring Onion chopped finely 

1 Red Pepper, diced 

1 garlic clove, sliced 

3 tbsp Gochujaang 

1 tbsp Dijon Mustard 

1 tsp Hoison Sauce 

1 tsp Oyster Sauce 

Slurry – 1/2tbsp corn starch with ½ cup of water 

Sesame Seeds for garnish 

METHOD 

• Cut chicken thigh into small chunks 

• Combine Five Spice, black pepper, salt, paprika, sugar & egg 

• Add tapioca starch, Potato starch & rice flour and mix well 

• Add the chicken thigh pieces to the bowl and enure they are well coated 

• Do first fry of the chicken at 160-170C, cooking for approx. 2min to form a crust 

• Rest for a few minutes and make the sauce 

• Heat a fry pan and add chilli, diced onion, scallions, bell peppers and sliced garlic 

• Add gochugaang, stir through and add Dijon Mustard, Hoison Sauce & Oyster sauce 

• Cook down slightly for 1minute and then add slurry of corn starch & water, and stir 

• Just before serving, place chicken back in hot oil for approx. 45sec to return to crunch. 

• Take chicken out and drain on paper towel or wire rack, then place in the sauce mix. Toss and serve sprinkled with sesame seeds 

Bacon Kimchi Fried Rice 

Ingredients 

250gm day old cooked white long grain rice 

50gm onion finely diced 

2 cloves garlic, sliced 

50gm Scallion (Spring Onion) or Chives, chopped 

10gm Jalapeno or Chilli  

45ml Oyster Sauce 

15mk Light Soy 

75gm bacon, chopped into small squares 

60gm Kimchi 

2 Eggs 

Method 

• Cook rice a day ahead, and store in refrigerator overnight 

• Heat frypan and add bacon and allow fat to render down 

• Add onion and garlic to frypan and toss through bacon 

• Add chilli & kimchi, stir 

• Crack eggs in to bowl, whisk, make well in centre of the mixture in frypan, add egg, then allow to cook until slightly set.  

• Add in rice and toss 

• Allow the rice to heat through 

• Add Oyster sauce, light soy and toss through so it coats the rice. 

• Garnish with some freshly cut chives and serve 

Sweet & Sour Paneer or Pork 

Ingredients  

3gm Salt 

?? Sugar 

15gm Sesame oil 

1 Egg 

Corn Starch Slurry (1tbsp corn starch mixed into 1 cup of water) 

In the Bowl 

110gmm tomatoes chopped 

100gm onion finely diced 

250ml ketchup (tomato sauce) 

½ cup brown sugar,  

100ml white vinegar 

50gm honey 

IN the Wok 

4-5 pieces Dry Chillies 

50gm white onion, slkiced 

1 garlic clove, sliced 

100gm Bell pepper sliced 

150gm Fresh Pineapple canned or fresh  

Method 

• Marinate the pork or paneer with salt, sugar, sesame oil, cracked egg and corn starch slurry and ensure evenly coated 

• Marinate for 1 hour or overnight 

• Heat deep fryer to 160C and then drop in the pieces of pork/paneer and cook fpr 3-4 mins, then remove and drain on paper towel. 

• Rest Pork/Paneer for 5-10mins before 2^nd cook 

• In a bowl add tomatoes, onion, ketchup, brown sugar, white vinegar & honey and combine 

• In a hot wok add dry chillies, onion, garlic and Bell peppers 

• Increase oil in deep fryer to 190C, and put pork/paneer back in for a 2^nd fry for 45sec-1min to get the crunch back 

• Add tomato mixture into wok, with Aromats (??) and add Pork?paneer pieces from oil into Sauce. 

• Toss Sauce evenly over pork and add fresh Pineapple 

• Serve with Rice or Noodles or on its own. 

Basil Chicken Rice Noodles 

Ingredients 

250gm ground chicken breast 

1 bell perpper (whatever colour) and julienne (can use any veg you like) 

2 ea Spring onion, chopped 

1 Onion , julienne 

2 Garlic cloves, sliced 

1 whole green chilli, cut down the centre lengthways  

?? Rice Noodles, dry rice sticks (hydrate first) 

10ml Light soy for seasoning Noodle 

60ml Oyster Sauce 

10ml Dark Soy 

10mk Light Soy 

Corn starch Slurry (tbsp corn starch mixed with 1 cup water) 

Handful of Basil 

Method 

• Pre-heat frypan and add 1tbsp  of vegetable oil  

• Saute 250gm of ground chicken Breast 

• Once chicken starts to cook through, add spring onion, onion and garlic 

• Add Chilli and continue to cook for 4-5mins 

• Heat a 2^nd pan, add2 tbsp oil and when super hot, add Noodles, and keep moving so they don’t stick together. 

• Once the noodles have crisped up slightly on the outside, add the peppers, and then season with Light soy, cook for another 2mins. 

• To the chicken sauce, add Oyster sauce, Dark soy and light soy and a slurry of Corn Starch, and stir through and bring to boil.  

• Place noodles on the plate. 

• Remove the sauce from the heat, and then added shredded basil, and spoon over the noodles. 

Kung Pao Broccoli 

Ingredients 

1 head, approx. 250gm of Broccoli 

3 Dry Cashmere Chillies 

1 Onion, julienned 

2 Spring Onion, chopped into small batons 

2 garlic cloves, sliced 

60ml Hoisin Sauce 

30ml Oyster Sauce 

10ml Soya Sauce 

Hot sauce or sambal to your taste 

75gm Peanuts 

Method 

• Heat wok on high heat 

• Cut Broccoli into small florets (bite sized) 

• Place broccoli onto a tray and into oven on high heat (200C??) and cook for approx. 4-5mins 

• Add splash of vegetable oil to wok, and add dry chillies, onion and spring onion. 

• Once aromats are caramelised and the broccoli has some good colour, add broccoli to the wok 

• Add hoisin Sauce, Oyster sauce, and hot sauce (optional) 

• Once sauce is mixed through, add peanuts, toss and get ready to plate. 

• Serve with Rice or as a side dish to a larger feast 

White Chocolate Miso Cookies 

Ingredients 

225gm Butter 

100gm Dessicated coconut 

½ cup brown sugar 

½ cup of castor sugar  

60gm Miso paste 

2 ea Eggs 

Dry Ingredients 

1 cup steel oats 

1 cup  Rice Flour 

½ cup Corn Starch 

2 tbsp Tapioca Starch 

¼ tsp Baking powder 

¼ tsp Baking soda 

150gm white chocolate buttons 

Method 

• Pre-heat oven to 170-180C 

• Add butt to hot pot and let it cook for 3-4mins, until it starts to caramelise 

• Once nutty brown add coconut and “roast” in the butter for approx. 2mins 

• Take butter mixture off heat and pour into bowl sitting in an ice bath. (Tip: this mixture will keep in the freezer for up to month) 

• Take 1 cup of the brown butter, and add the brown sugar, crystal sugar and incorporate until smooth 

• Add miso paste 

• Add eggs one at a time, and mix until it forms a smooth batter 

• Add dry ingredients, mix gently 

• Add baking powder and baking soda 

• Add 150gm white chocolate buttons and mix through 

• Rest of 1-2 hours 

• Roll in small balls, approx. 60-70gms each or size of a ice-cream scoop and place on lined baking tray 

• Bake for 10-12mins or until caramel coloured.