Seabass – Pots’n Pans

Seabass at Pots'n Pans

Seabass at Pots’n Pans

A delicous meal of seabass, fish stock and potatoes mashed which are decorated beautifully. A perfect choice for every customer who come to the Pots’n Pans Restaurant and Bar. In this post, we are delighted to introduce the recipe of the Seabass Read more

Chef Spring Rolls

Chef Spring Rolls - Pots'n Pans

Chef Spring Rolls – Pots’n Pans


Chef Spring Rolls is the mixture between the Asian and New European cuisines. A beautiful creature of prawns, rice papers and special fish source are made by the talented of Pots’n Pans kitchen team. Read more

Poached Salmon – Pots’n Pans

Poached Salmon - Pots'n Pans

Poached Salmon of Pots’n Pans

Poached Salmon is the excellent¬†combination of salmon and the special soup. This dish is a flawless choice for any diners who came to Pots’n Pans Restaurant and Bar. In this post, we are delighted to introduce the recipe of Poached Salmon. We hope that our customers will enjoy it.

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Glutinoud Floating Rice Balls - Pots'n Pans

Glutinoud Floating Rice Balls – Pots’n Pans

*The Dough

  1. Glutinous/Sticky rice flour 400g
  2. Warm water 360g

*The Filling

  1. Peeled spilt mung bean 100g
  2. Sugar 50g

*The syrup

  1. Tapioca flour/tapioca starch 150g
  2. Grated fresh coconut 50g
  3. Water 1,5l
  4. Sugar 50g
  5. Roasted white sesame seeds 1 tbsp
  6. Roasted peanut 50g

Making the filling

– Wash mung bean a few times and soak in water for at least 30 mins.

– Cook in a rice cooker/a pot with 1 cup water.

– Preheat a pan. Stir fried the cooked mung bean with sugar.

– Grease your hands with vegetable oil. Make mung bean paste into balls, about 1 tbsp each.

Making the dough

–¬† Add luke warm water into the glutinous rice flour gradually and mix well. Knead for a few minutes to form a dough. The water amount might vary a bit depending on the quality of the flour.

– Cover and let is rest for 3 hours in the fridge.

– Grease your hands with vegetable oil. Pinch a piece of dough (approx. 20g each) and make into a ball.

– Flatten it out into a 1cm thick disk. Place mung bean paste ball in the centre and flip over. Fold and pinc the edges together. Try to avoid air in between the dough and the filling. Form it into a smooth ball. Place glutinous balls on baking sheets or pre-greased plate to avoid sticking.

– Boil the balls in a pot of boiling water on medium heat until they foat to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.

Making the syrup

– In a small pan, combine water, sugar, tapioca starch and brin to a boil.

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