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Passion Fruit Curd Meringue Tart

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Passion Fruit Curd Meringue Tart

by Philia Ng

This sweet and sour Passion Curd Meringue tart is a harmonious marriage of decadent flavours.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 8


INGREDIENTS:

Passionfruit Curd

  • 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
  • 100g Eggs (around 2 eggs)
  • 80g Castor sugar
  • 40g Unsalted butter

Sweet Crust

  • 60g Unsalted butter
  • 40g Icing sugar
  • 30g Egg
  • 110g Plain flour
  • 15g Ground almond powder

Golden Meringue

  • 80g Egg whites
  • 95g Castor sugar

DIRECTIONS:

         For the Passionfruit Curd

  1. Lightly beat the egg into the passion fruit juice and mix well with the sugar.

  2. Double boil the mixture until thicken.

  3. Strain the mixture and add in unsalted butter.

  4. Leave it aside to cool.

    For the Golden Meringue

  5. Bring a pot of water to boil.

  6. Place the egg whites and sugar over the pot and whisk until the sugar is dissolved and mixture are hot, remove from the stove.

  7. Whip the mixture until it is stiff peak and cooled down.

  8. Fill the piping bag with the cooled meringues.

  9. Pipe onto the lemon curd tart and blow torch it until slight brown.

    For the Sweet Crust

  10. Cream unsalted butter and icing sugar until light and whitish colour.

  11. Add in egg gradually.

  12. Add in the flour mixture and mix well.

  13. Press the dough into a tart case and bake at 180°C fan-mode for 15 mins.

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Spicy Pumpkin Soup With Lemongrass And Coconut

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Spicy Pumpkin Soup with Lemongrass and Coconut

by Susanne Despature

This deceptively simple Pumpkin Soup with a hint of spice is perfect for any occasion!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6


INGREDIENTS:

  • 500g Pumpkin, peeled, diced (kabucha and local variety)
  • Chopped tomatoes (can)
  • 200g Big onion, diced
  • 1 tbsp Grape seed oil
  • 1 tbsp Chicken stock
  • 300 – 400ml Coconut milk
  • 100ml Garlic, chopped
  • 2 cloves Lemongrass, sliced in two lenghtwise
  • 1 stalk Chopped young ginger
  • 1 tbsp Paprika powder
  • ½ tsp Freshly grated nutmeg
  • 1 pinch Chilli (or more if you like it hot!)
  • Pinch of Salt & pepper

DIRECTIONS:

  1. Fry diced onions in Cuisinart Blender for 1-2 minutes on lowest position (simmer) – press stir button from time to time. Add diced pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder, nutmeg, chilli; give a stir, than add chopped tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
  2. Cover, then cook over low heat for about 15 minutes on medium position (low) or until the pumpkin is tender. Discard lemongrass stalk.
  3. Turn button on position 2, in order to blend all the ingredients. If necessary, increase speed (3-4). Season to taste with salt and pepper; add coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil on medium position. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

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Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

by Felix Chong

Pamper your taste buds with this sensational Salmon and Tuna Tartare with Passion Fruit Vinaigrette from Chef Felix Chong.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6


INGREDIENTS:

  • For the Cous Cous
    • 6 tbsp Cous Cous
    • 2 pcs Red Capsicum
    • 2 pcs Yellow capsicum
    • 1 tbsp Chives, chopped
    • 2 pcs Red Onion
    • 1 pc Japanese Cucumber
    • Pinch of Sea Salt Flakes
    • Drizzle of Extra Virgin Olive Oil

    For the Passionfruit Vinaigrette

    • 4 pcs Passionfruit
    • 4 tbsp Extra Virgin Olive Oil
    • 1 tsp Dijon Mustard
    • Pinch of Sea Salt Flakes
    • Pinch of crushed Black pepper
    • Pinch of Icing Sugar

DIRECTIONS:

          For the Cous Cous

  1. Heat up a small pot of water.

  2. Once it start to boil, pour it over the cous cous just sufficient to cover it and cling film it, allow to cook with the heat for about 15 minutes.

  3. In the mean while, brunoise all the vegetables and set aside on another bowl.

  4. Once the cous cous is cooked and cool down, mix it together with the brunoise vegetables, drizzle with olive oil and season to taste.

    For the Passionfruit Vinaigrette

  5. Remove the pulp from the passion fruit and transfer to another bowl.

  6. Add in the Dijon mustard and while whisking it, add in the olive oil gradually.

  7. Add in pinch of icing sugar and season with sea salt and pepper.

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Durian Cream Puff

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Durian Cream Puff

by Trish Yee

Chef Trish Yee shares with us the devilishly good Durian Cream Puff which is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 35 mins Ready in : 85 mins Serves : 12


INGREDIENTS:

  • For the Durian Choux Pastry (A) Dry Mixture
    • 65g Self-raising flour
    • 1 tbsp Caster sugar
    • Pinch of Salt (omit the salt if you are using salted butter)
  • (B) Butter Mixture
    • 60g Butter
    • 120g/ml Milk
    • 2 Large eggs
    • For the Durian Paste
    • 150g Durian flesh
    • 50g Whipping cream

DIRECTIONS:

         For the Durian Choux Pastry

  1. In a large bowl, sift ingredient (A) together and set aside.

  2. In a heavy saucepan, add (B) and bring to boil and make sure butter has fully melted.

  3. Turn the stove to low heat and stir in ingredient (A) at once. Stir vigorously to avoid lumps. Remove from heat once the mixture forms into dough ball and does not stick to the pan.

  4. Add in the eggs one egg at a time and mix till the egg is incorporated in the batter, then add in another egg.

  5. Scoop the batter into a piping bag and pipe the batter onto a baking tray greased with butter and leaving a 2 inch gap in between each puff.

  6. Bake for 35 minutes for 150ºC and leave to complete cool on the cooling rack before piping in the durian paste.

  7. Dust with icing sugar to finish.

    For the Durian Paste

  8. In a large bowl, whisk the whipping cream till stiff peak.

  9. Using a food processor, give the durian meat a few pulses to make the paste smoother.

  10. Fold the whipped cream into the durian mixture. Chill in the fridge till take it out when you are ready to use.

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Dark Chocolate Mud Cake

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Dark Chocolate Mud Cake

by Mimi Wahadi

This devilishly good Dark Chocolate Mud Cake shared by Chef Mimi is a chocolate-lover’s delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8


INGREDIENTS:

  • 250g Water
  • 250g Caster Sugar
  • 170g Unsalted Butter
  • 170g Dark Chocolate Coverture
  • 135g All Purpose Flour
  • 80g Cocoa Powder
  • 10g Baking Powder
  • 80g Whole Eggs

DIRECTIONS:

  1. Pre-heat the oven to 175°C.
  2. Sift flour, baking powder and Cocoa powder in a bowl.
  3. In a pot, heat up water, butter and sugar. DO NOT BOIL!
  4. Remove from stove, add chocolate.
  5. Add eggs followed by dry ingredients. Whisk to combine.
  6. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  7. Use a testing pin to check for doneness.
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Dark Chocolate Lava Cake With Raspberry Sorbet

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Dark Chocolate Lava Cake with Raspberry Sorbet

by Felix Chong

Sink your teeth into this luscious Dark Chocolate Lava Cake with Raspberry Sorbet by Chef Felix Chong!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 6


INGREDIENTS:

  • 100g Dark Chocolate Bits
  • 100g Unsalted Butter
  • 75g Icing Sugar
  • 50g All-Purpose Flour
  • 15g Cocoa Powder
  • 4 Whole Eggs
  • 6pcs Aluminium Cup
  • All-purpose flour for dusting
  • 1 btl Oil Spray
  • 1 tub Raspberry Sorbet

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Place the dark chocolate bits and unsalted butter in a stainless steel bowl over boiling water to melt.
  3. Place the dry ingredients together in another bowl and mix well.
  4. Once the chocolate and butter melted completely remove from the boiling water and add in the dry mixture and stir to make a paste.
  5. Gradually add in the eggs.
  6. Spray the aluminium cup with oil, and lightly dust with flour.
  7. Place the lava cake mixture into the cup and make for steam bake for 7 to 9 minutes.
  8. Once it’s done, slowly unmould it and place on a plate, on the side, serve a generous scoop of raspberry sorbet and garnish with icing powder.
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Steamed Sea Bass With Taiwanese Tree Berries

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Steamed Sea Bass with Taiwanese Tree Berries

by Eric Low

Treat yourself to this delicious yet easy-to-prepare Steam Sea Bass with Taiwanese Sea Berries that will excite your palate!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4


INGREDIENTS:

  • Sauce
  • 4 tbsp Oil for cooking
  • 1 tbsp Chopped Garlic
  • 4 tbsp Taiwanese Tree Berries +pickling juice
  • 1 tbsp Taiwanese Soya Sauce
  • 1 tsp Sugar
  • 200ml Water
  • Assembly
  • 4 pcs Kuhlbarra Seabass, Fillets (or 1 whole fish~700g)
  • Salt
  • 20g Ginger Slices
  • Spring Onions for Garnish
  • 4 pcs Baby Cabbage, blanched

DIRECTIONS:

  1. Heat oil in pan, sauté garlic till fragrant. Add the tree berries and rest of ingredient for sauce. Bring to boil and set aside.
  2. Season seabass fillet with salt. Place ginger over the fish fillets and steam for 7-8minutes over high heat.
  3. Serve steam fish with tree berries sauce, garnish with spring onions and blanched baby cabbages.
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Melon Snow Bun

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Melon Snow Bun

by Julie Yee

Melonpan is a Japanese sweet bread with a thin cookie crust at the top which is soft and fluffy inside and crispy outside!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 105 mins Cook : 12 mins Ready in : 117 mins Serves : 4-6


INGREDIENTS:

  • 240 g Bread Flour
  • 50 g Cake Flour
  • 10 g Milk Powder
  • 1/2 tsp Salt
  • 40 g Sugar
  • 150 g Water
  • 30 g UHT Milk
  • 7 g (1 3/4 tsp) Yeast
  • 20 g Egg
  • 25 g Crisco Shortening

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the egg, yeast and ice water.
  3. Add in the shortening and knead till gluten has formed.
  4. Let it ferment for 45mins and punch down.
  5. Scale into 50gm.
  6. Wrap the filling. Proof it for 30mins to 45mins till it double in size.
  7. Cover the greased lid and bake at low shelf @ 200C for 12mins.
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Pomodori Ripieni Con Insalata Di Finocchi, Acciughe Ed Arance

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2


INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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