• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

Posted on by editor
24
Jul

< Back to Recipe Listings

Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

by Eric Low







This recipe adds a twist to the traditional clear chicken soup. Minced chicken is first added with the egg white and mixed well. Mushrooms are then added before the rest of the ingredients and left to simmer for 2 hours.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 135 mins Ready in : 150 mins Serves : 2

INGREDIENTS:

  • Dried Scallops
  • Mince Chicken
  • Egg Whites
  • Porcini Mushrooms (soaked in 300ml water)
  • Jinhua/Yunnan Ham
  • Old Ginger
  • Spring Onions
  • Water
  • Maggi Concentrated Chicken Stock or Chef Master Stock

Garnish

  • Quail Eggs (hard boiled)
  • Wolf Berries (pre-soaked in Shaoxing Wine)


 




DIRECTIONS:

  1. Rinse dried scallops with water, pulse in blender till finely shredded.
  2. Combine mince chicken with egg whites and mix well. Remove porcini mushrooms from water and retain soaking liquid. Dice the mushrooms and add to the mince chicken.
  3. In a soup pot or deep casserole, mix dried scallop, mushroom and mince chicken together. Add ham, ginger and spring onion. Pour in the retain water from soaking of mushrooms and extra 200ml water. Add in concentrated stock to the soup base and mix well.
  4. Bring soup to boil, stirring gently along. When almost boiling, stop stirring and allow the chicken mix to cake up on the surface. Simmer on gentle heat for 2 hours.
Posted in

Babi Pong Tay

Posted on by editor
24
Jul

< Back to Recipe Listings

Babi Pong Tay

by Eric Low

A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with sautéed shallots, garlic and cinnamon. Best to serve with steam rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 3 tbsp Oil
  • 6 pieces of Whole Shallots
  • 2 cloves of Garlic (finely chopped)
  • 1 piece of Cinnamon Stick
  • ½ tbsp Coriander Powder
  • 2 tbsp Fermented Soy Bean Paste (Taucheo)
  • 350g Pork Shoulder/Belly (cut into 3cm cubes)
  • 8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)
  • 100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)
  • 1 tbsp Thick Dark Soya Sauce
  • 1 litre of Water
  • ½ tsp Salt (to taste)
  • 1 tsp Sugar

Garnish

  • Sliced Green Chillies
  • Coriander Leaves

DIRECTIONS:

  1. Heat oil, sauté whole shallots, garlic and cinnamon stick until fragrant. Add fermented soya bean paste and cook for one minute.
  2. Add pork cubes, mushrooms and bamboo shoots to the pot, pour in dark soya sauce and water. Bring to boil and simmer for half an hour to 40 minutes until pork is tender.
  3. Season with salt and sugar to taste and transfer stew to a serving bowl. Garnish stew with green chilies and coriander leaves and serve with steamed rice.
Posted in

Crispy Prawn with Salted Egg Yolk Sauce

Posted on by editor
23
Jul

< Back to Recipe Listings

Crispy Prawn with Salted Egg Yolk Sauce

by Eric Low

Another crowd favourite! The prawns are fried with salted egg and butter which gives the creamy texture and salty flavour. Curry leaves are toss with the fried prawns to give it an extra complexity to the palate.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

Prawns

  • 9 Large Prawns (peeled, back slit open to remove entrails)
  • ¼ tsp Salt
  • ½ Egg (beaten)
  • Corn or Potato Starch (for dusting)
  • Oil (for deep frying)

Sauce

  • 1 tbsp Butter
  • 3 Salted Egg Yolks (minced)
  • ¼ tsp Salt
  • ¼ Five Spice Powder

Garnish

  • Ice Berg Lettuce (shredded)
  • Red Chillies (sliced)
  • Crispy Fried Curry Leaves

DIRECTIONS:

  1. Marinate prawns with wine and salt.
  2. Add the beaten egg and dust the prawns with potato starch.
  3. Deep fry the battered prawns in hot oil for a minute or two till golden brown.
  4. Melt butter and dissolve the minced egg yolk into the sauce.
  5. Season sauce with salt and five spice powder.
  6. Add the prawns and curry leaves.
  7. Toss evenly and serve over the shredded lettuce.
Posted in

Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

Posted on by editor
23
Jul

< Back to Recipe Listings

Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

by Eric Low

A simple and easy to consume dish to present to your guests! The chicken is pan-fried with sautéed garlic, ginger and onions. Bell peppers, asparagus and oyster sauce are then added. Before serving, mix the pine nuts with the chicken and serve in the Kueh Pie Tee Shells.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 12

INGREDIENTS:

  • 2 tbsp Oil
  • 1 tsp Chopped Garlic
  • ½ tsp Chopped Ginger
  • ½ Onion (diced)
  • 250g Boneless Chicken Leg/Breast (diced)
  • ½ Small Red Bell Pepper
  • 100g Zucchini (seeded, diced)
  • 2 tbsp Oyster Sauce
  • 1 tsp Coarse Ground Black Pepper
  • 30g Pine Nuts (toasted)
  • Coriander Leaves (for garnish)
  • Kueh Pie Tee Shells

DIRECTIONS:

  1. Heat oil in pan, sauté garlic, ginger and onions till fragrant. Add the chicken and cook for two minutes.
  2. Toss in the bell peppers and asparagus, pour in oyster sauce and sprinkle black pepper over the chicken. Cook for another two minutes.
  3. Add in the pine to the chicken, mix well and fill into pie tee cups as required. Garnish with some coriander leaves.
Posted in

Tortilla Espanola

Posted on by editor
23
Jul

< Back to Recipe Listings

Tortilla Espanola

by Eric Low

This delicious spanish omelette is a household dish which is easy to do. The thinly sliced potatoes are blanched and mixed with caramelized onions, eggs and salt. Cook until tortilla is golden brown.

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

INGREDIENTS:

  • 3 Large Dutch/Idaho Potatoes (sliced 5mm, blanched)
  • 1 Large Onion (thinly sliced)
  • 6 tbsp Olive Oil or Garlic Oil
  • 6 Eggs (beaten)
  • 1 tsp Salt

DIRECTIONS:

  1. Heat 2 tbsp of oil in non stick pan, sauté the onions till soft and slightly caramelized.
  2. Mix onions, eggs and potatoes together. Season the egg mixture with salt.
  3. Heat remaining oil in non-stick pan. Spread the mixture all around the pan. Using a slow fire, allow the tortilla to set for 2-3 minutes before turning over.
  4. Using a plate larger than the pan, flip the tortilla over and add some oil to the pan and slide it back in. Cook for another 3-4 minutes until the tortilla is firm.
  5. Allow the tortilla to cool before slicing. Serve with aioli and bread.
Posted in

Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

Posted on by editor
23
Jul

< Back to Recipe Listings

Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

by Eric Low

The main component for this aioli is the roasted garlic purée. Garlic is first tossed with oil, salt and pepper then roasted in the oven. It is then purée into paste with olive oil. Aioli is formed when the purée mixed with mayonnaise.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 35 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (unpeeled, break into cloves)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 200g Mayonnaise
  • 1 tbsp Roasted Garlic Puree
  • 2 tbsp Chopped Parsley

DIRECTIONS:

  1. Preheat oven to 160°c. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.
  2. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.
  3. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.
Posted in

Nachos with Spinach Dip

Posted on by editor
23
Jul

< Back to Recipe Listings

Nachos with Spinach Dip

by Eric Low

Kick off your next get-together party with the irresistible and rich combination of nachos and flavourful spinach dip. This recipe is easy to achieve and prepare. Get the party starting!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • 2 tbsp Butter
  • ½ Medium Onion (sliced)
  • 1 tsp Chopped Garlic
  • 200g Fresh Spinach
  • 200ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • Salt (to taste)
  • ½ tsp Coarse Ground Black Pepper
  • Cornstarch (for thickening)
  • 100g Parmesan Cheese
  • Nacho Chips

DIRECTIONS:

  1. Melt butter in sauce pan, sauté onions and garlic till fragrant. Add the fresh spinach and cook until wilted
  2. Pour in the cream and concentrated chicken stock. Season the dip with salt to taste and add the coarse ground black pepper
  3. Thicken the dip slightly with cornstarch and add the Parmesan cheese. Serve dip with nacho chips.
Posted in

Sausage Frittata with Roasted Garlic Mayonnaise

Posted on by editor
23
Jul

< Back to Recipe Listings

Sausage Frittata with Roasted Garlic Mayonnaise

by Eric Low

Everyone likes sausages and eggs. With Sausage Frittata, an egg-based dish, you get the combination of the two, which is easy to make yet rich in flavour.  Add Roasted Garlic Mayonnaise and you will have the perfect meal for gatherings or a late-night supper!

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 2

INGREDIENTS:

  • 6 Eggs (lightly beaten)
  • 2 tbsp Concentrated Chicken Stock
  • 2 tbsp Oil
  • 1 Onion (sliced)
  • 2 Bockwurst Sausages (sliced)
  • Oil (for cooking)

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (break into cloves, unpeeled)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 1 tbsp Roasted Garlic Puree
  • 200g Mayonnaise
  • 2 tbsp Chopped Parsley

DIRECTIONS:

          Sausage Frittata

  1. Combine beaten eggs in bowl with concentrated chicken stock. Heat 2tbsps of oil and sauté onions. Mix the sautéed onions and sausages. Add to the beaten egg mixture.

  2. Heat oil in pan and add egg mixture. Scramble till almost set and allow the bottom of the frittata to brown slightly.

  3. Cover pan with a plate of a slightly bigger size. Flip over and slide the frittata back into the pan. Cook for another 5-10minutes on low heat and serve frittata with the pre made garlic mayonnaise.

    Roasted Garlic Puree

  4. Preheat oven to 160°C. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.

  5. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.

  6. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.

Posted in

Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

Posted on by editor
23
Jul

< Back to Recipe Listings

Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

by Susanne Despature

Chicken Liver Salad with quail eggs and croutons is perfect for the warm Singapore weather, as it won’t require you slaving over the stove. Wash your salad greens, cook the greens and make a rich red wine and shallot dressing. Serve the salad base with a fragrant fried chicken liver as an elegant appetizer.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

    • 300g Chicken Liver (trimmed, sinew removed, chopped in bite-sized pieces)
    • 2 tbsp Clarified Butter (butter without buttermilk)
    • Salt and Pepper
    • 100g Streaky Bacon (chopped in fine pieces)
    • 100g Toast Bread (white, cut into 1cm cubes)
    • 1 clove of Garlic (cut in half with skin on)
    • 1 tbsp Clarified Butter
    • 8 Quail Eggs (boiled, peeled, cut in half)
    • Salt, Pepper, Balsamic Vinegar Cream
    • 200g Mixed Salad with Rocket, Oak Salad Leaves, Baby Spinach
    • 2-3 sprigs of Spring Onion

    Red Wine & Garlic Dressing

    • 6 tbsp Extra Virgin Olive Oil
    • 2 tbsp Raspberry Vinegar (or Red Wine Vinegar)
    • 1 tbsp Balsamic Vinegar
    • 1 clove of Garlic (peeled and chopped finely)
    • 1 tsp Dijon Mustard
    • ½ tsp Concentrated Chicken Stock
    • Salt and Pepper

DIRECTIONS:

          For Salad & Dressing

  1. Wash salad leaves and toss them. Place the leaves, in the middle of plates.

  2. Combine all the ingredients for dressing in a medium bowl and whisk. Set aside.

    For Bread Crouton

  3. In a coated pan, heat up 1 tbsp of butter, add the bread croutons and the garlic, then fry over medium heat until golden brown and crisp.

  4. Put in a bowl, set aside.

    For Streaky Bacon

  5. In the same pan, still hot, add the bacon and fry until crisp and golden – drain on kitchen paper, set aside.

    For Chicken Liver

  6. In the same pan, add 2 tbsp of butter. Season the chicken liver to taste with salt and pepper, then pan fry over high heat on all sides, for 1-2 minutes or until light brown, but still pink inside (if overcooked, the taste isn’t the same!)

  7. Remove from pan on a warm plate.

    To Serve

  8. Sprinkle some chopped spring onion over the salad leaves, then garnish with bread crumbs, crispy streaky bacon and chicken liver.

  9. Pour the dressing over the salad and serve with baguette.

    *Tip: How to boil the perfect quail egg

  10. Fill a small saucepan two thirds full with water and bring to the boil. Place quail eggs into pan. Do not overcrowd the pan.

  11. Boil for 2.5 to 3 minutes depending on your preference.

  12. Remove with a slotted spoon and cool down under cold running water or in a bowl filled with ice water.

  13. Peel very carefully in a bowl with water.

     

Posted in

Green Thai Asparagus and Asian Herbs Tartar

Posted on by editor
23
Jul

< Back to Recipe Listings

Green Thai Asparagus and Asian Herbs Tartar

by Susanne Despature

Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. Have a healthier and refreshing version using fresh tomatoes, watermelon and lemongrass!

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 15 Thai Asparagus (blanched)
  • 1 Avocado (ripe)
  • 1 Lime Juice
  • 100g Yellow Cocktail Tomatoes
  • 100g Red Cocktail Tomatoes
  • ½ bunch of Spring Onions
  • 1 tsp Capers
  • 2 sprigs of Thai Basil
  • 2 sprigs of Mint
  • 3 sprigs of Coriander
  • 3 tbsp Olive Oil
  • 2 tbsp White Wine or Mango Vinegar
  • Salt and Pepper

Garnish

  • 50g Radish Sprouts
  • 50ml Tomato/Lemongrass Gazpacho

Tomato and Watermelon Gazpacho with Lemongrass

  • 3-4 Medium Ripe Tomatoes (or ½ can of chopped tomatoes)
  • 1 tbsp Tomato Puree
  • 1 Red Chilli (medium hot)
  • 1 Small Red Bell Pepper
  • 200g Watermelon
  • 1 stalk of Lemongrass (finely chopped)
  • 10cl Chicken Stock
  • White Balsamic Vinegar
  • Salt and Pepper

DIRECTIONS:

  1. Peel the avocado, dice flesh in 1 x 1 cm cubes and mix immediately with limejuice to prevent oxidation.
  2. Chop the blanched asparagus. Cut the cocktail tomatoes in 8, chop the spring onions, capers and herbs finely.
  3. Mix all ingredients in a bowl; season to taste with salt, pepper, vinegar and olive oil.

    To Serve

  4. Place a small ring cutter in the middle of a shallow serving bowl. Spoon some tartar mix into the ring and press with a spoon so it will not fall apart once you remove the ring.

  5. Place the Tomato/ Lemongrass Gazpacho into a squirt bottle, and then squeeze around Thai asparagus tartar.

  6. Garnish with radish sprouts and asparagus or chives.

    To Blanch Green Asparagus

  7. Wash and cut the lower part of the stem if necessary. In a medium size pot, bring water to a boil. Add 1 tablespoon of salt to 1 l of water. Prepare a bowl with ice water next to the pot.

  8. Cook asparagus for 1 minute, until bright green and still crunchy. Take them out with a slotted spoon and plunge them in prepared bowl with ice water, to stop cooking process immediately. Drain and use as indicated in recipe.

    To Prepare Tomato and Watermelon Gazpacho with Lemongrass

  9. Remove the skin and dice the watermelon flesh.

  10. Wash the tomatoes, bell pepper, and red chilli and remove the stem and seeds. Dice flesh in 2×2 cubes and combine with watermelon, chicken stock, tomato puree, chopped lemongrass, white balsamic vinegar and Tabasco in a blender.

  11. Blend for 2-3 minutes or until very smooth, then strain through a sieve, pressing with a soup ladle.

  12. Season to taste with salt, pepper, and then keep refrigerated in a squirt bottle.

Posted in