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Coffee Pork Ribs with Cider Braised Apples

Posted on by editor
22
Jul

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Coffee Pork Ribs with Cider Braised Apples

by Eric Low

Savour the combination of this sweet and savoury Coffee Pork Ribs with Cider Braised Apples that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 45 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • 4pcs Meaty Pork Ribs
  • 1/4 tsp Bicarbonate of soda
  • 1 tbsp Water
  • 1 tbsp Light soya sauce
  • 1/4 tsp Coarse ground black pepper
  • Cornstarch/ potato starch for dusting

Sauce

  • 2 tbsp Sugar
  • 1/2 pcs Cinnamon Stick
  • 100ml Water
  • 2 tbsp Ketchup
  • 150ml Water
  • 1 tsp Instant coffee granules
  • 2 tbsp Maltose
  • 1/4 tsp Vanilla essence
  • 1 tbsp Light soya sauce
  • 1/2 tsp Dark soya sauce

Cider Braised Apples

  • 11 tbsp Sugar
  • 4 tbsp Cider Vinegar
  • 1 sprig Thyme
  • 1/2 no Cinnamon Stick
  • 100ml Water
  • 1 Large apple, peeled and cored, cut into 8 wedges

Base

  • Shredded lettuce and red cabbage

Garnish

  • Toasted sesame seeds

DIRECTIONS:

  1. For the Coffee Pork Ribs, follow step 2 to 5.
  2. Rub the pork ribs with the prepared bicarbonate of soda dissolved in water for an hour. Remove excess soda by rinsing the ribs with fresh water.
  3. Marinate pork ribs with soya sauce, black pepper. Dust with potato starch and pan fry in hot oil till golden brown.
  4. Caramelize sugar with cinnamon stick and water till golden brown. Add ketchup and rest of ingredients for sauce. Cook until sauce is slightly syrupy.
  5. Toss pork ribs with sauce until evenly coated. Bake pork ribs in a preheated oven @ 180C for 15 mins, turn the ribs around every 5 mins. Serve hot on lettuce bed and garnish with toasted sesame seeds.
  6. For the Cider Braised Apples, follow step 7 to 9.
  7. Combine sugar, vinegar, thyme, cinnamon stick and water together in small sauce pan.
  8. Add the apples and braise for 10-15 mins until tender.
  9. Use as desired.
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Lemon Blueberry Yogurt Cake

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22
Jul

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Lemon Blueberry Yogurt Cake

by Claire Marie Chang

Relish every spoonful of this delicious, lemony yogurt cake studded with blueberries recipe by Chef Claire!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 540 mins Serves : 12

INGREDIENTS:

  • 100g Unsalted Butter
  • 20g Vegetable Oil
  • 180g White Sugar, Fine or Caster
  • 2 Eggs, 60-65g
  • 185g Plain Yogurt, Unsweetened*Pot Set or Greek
  • 15g Lemon Juice
  • Zest of ½ lemon
  • 1/2 tsp Lemon Extract (Optional)
  • 1/2 tsp Vanilla Bean Paste/Extract (Optional)
  • 225g Cake Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea salt, Fine
  • 50g Frozen Blueberries

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Combine butter, oil and sugar in a mixing bowl.
  3. Using the paddle attachment, cream the butter till light and fluffy. Start on slow till combined. Increase to medium high speed for 3-5mins
  4. Combine yogurt, lemon juice, zest and flavourings and set aside.
  5. Sift all the dry ingredients together and set aside.
  6. Once the butter is well creamed, on medium high speed, add one egg at a time.
  7. In alternate batches, add the sifted flour and yogurt mixture on slow speed.
  8. Once well combined, fold in the frozen blueberries.
  9. Divide the batter into 420-430g portions into 2 lined 6” cake tins.
  10. Tap to remove air bubbles. Level the cake using a spatula.
  11. Bake for 30-40mins till a skewer comes out clean.
  12. Cool until room temperature and chill the cake overnight.
  13. * This cake keeps up to 3 days at room temperature. To use as a layered cake, it is best baked a day before and kept chilled or frozen for neat cake layers.
  14. Variations:Orange scented – Add ½ tsp Orange extract + Zest of 1 Orange Instead of blueberries, use raspberries or strawberries.
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Pulut Inti

Posted on by tott
06
Jul

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Pulut Inti

By Julie Yee

Learn to make this traditional Malaysian dessert, Pulut Inti made of steamed glutinous rice with a sweet coconut topping from Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 180 mins Cook : 65 mins
Ready in : 245 mins Serves : 6

INGREDIENTS:

Ingredients for Glutinous Rice

  • 220g Glutinous Rice
  • 200g Coconut Milk
  • 1/2 tsp Salt
  • 8 sheets Banana Leaf (7” x 6” rectangle)

Ingredients for Caramel Coconut Topping

  • 150g White Grated Coconut
  • 75g Gula Melaka Sugar
  • 80g Water
  • 1 tbsp Butter
  • 2 Pandan Leaf
  • 1 tsp Corn Flour + 2tbsp water

DIRECTIONS:

  1. For Glutinous rice, follow steps 2 to 5.
  2. Wash and soak rice for about 3hrs.
  3. Mix all the ingredients and steam for 25mins.
  4. At 20mins, use a fork to fluff up the rice and cover and steam for another 5mins.
  5. If using the pea flower dye, take out ¼ of the rice and mix with the blue dye.
  6. For the Caramel Coconut Topping, follow steps 7 to 10.
  7. Boil water, Gula Melaka sugar, pandan leaf till sugar has melted.
  8. Add in the grated coconut and butter. Cook for 5mins.
  9. Add in the corn flour solution and cook for 2mins. Off fire.
  10. Pile a scoop of rice on the banana leaf. Add a tablespoon of caramel coconut topping. Wrap up into “Nasi Lemak” way. (See demo).
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Spicy Bulgogi Korean Beef

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06
Jul

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Spicy Bulgogi Korean Beef

By Julie Yee

A simple yet flavourful marinade that complements the beef and is perfect with rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 10 mins
Ready in : 260 mins Serves : 2

INGREDIENTS:

  • 500g Sliced Beef
  • 100g Sliced Yellow Onion
  • Ingredients for the Seasoning
  • 2 tbsp Sake Cooking Wine
  • 2 tbsp Korean Sesame Oil
  • 1/2 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 15g Sugar
  • 1 tsp Vetsin
  • 4 tbsp Kikoman Light Sauce
  • 11/2 tsp Dark Soya Sauce
  • 1/4 tsp Pepper Powder
  • 2 tsp ** Black Pepper

DIRECTIONS:

  1. Mix all the seasonings except for the Sake cooking wine and marinate the sliced beef for minimum 8hrs.
  2. Sprinkle beef with diluted sake (diluted with water 1:3). Then, pan-fry under high flame.
  3. Pour beef over pre-heat hot plate & sprinkle the toppings.
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Cookies and Cream Ice Cream

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06
Jul

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Cookies and Cream Ice Cream

By Philia Ng

Get a scoop of this rich and indulgent homemade Cookies and Cream Ice Cream for the perfect summer treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1000 mins Cook : 0 mins
Ready in : 1000 mins Serves : 330g

INGREDIENTS:

  • Egg Yolks (Group A)
  • 2 Castor Sugar (Group A)
  • 75g Full cream fresh milk (Group B)
  • Good quality vanilla bean paste or vanilla essence (Group B)
  • 100g Dairy whipping cream (Group C)
  • 1 tbsp Oreo cookies(Group D)

DIRECTIONS:

  1. Beat group A until sugar melted.
  2. Bring group B to a boil and add into mixture A.
  3. Double boil the whole mixture until thicken and strain the mixture over a sieve.
  4. When the mixture has cooled down, add in group C and the crushed oreo cookies and pour the mixture into an ice cream maker and churn for at least 30 minutes.
  5. Leave it in freezer overnight for a firmer texture.
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Kee Chang

Posted on by tott
06
Jul

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Kee Chang

By Julie Yee

Try out this traditional Kee Chang which is also called Alkaline Dumpling recipe by Chef Julie for this Wang Qing Dumpling Festival!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 170 mins
Ready in : 180 mins Serves : 4-6

INGREDIENTS:

  • 600g Glutinous Rice (selected grain)
  • 1 tsp Yellow Alkaline Ball
  • 2 tbsp Oil
  • 250g Red Bean Paste

DIRECTIONS:

  1. Pound the alkaline till powder and mix with a little water.
  2. Wash the glutinous rice few times.
  3. Mix in the alkaline water and soak the glutinous rice for 4hrs.
  4. Drained the glutinous rice and add in 2tbsp oil and mix well.
  5. Wrap the glutinous rice with a ball of red bean paste in the middle.
  6. Cook for 2-2.5hrs in hot boiling water or pressure cooker for 40-50mins.
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White Chocolate and Passion Fruit Mousse

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05
Jul

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White Chocolate and Passion Fruit Mousse

By Sarab Kapoor

Chef Sarab’s rich and creamy white chocolate mousse topped with tangy passion fruit always delights.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 310 mins Cook : 0 mins
Ready in : 310 mins Serves : 4

INGREDIENTS:

  • 250g Cream Cheese, softened
  • 250g White Chocolate, melted
  • 1 cup Thick Cream
  • 1/2 cup Icing Sugar
  • 1/2 cup Passion Fruit Pulp
  • 2 tbsp Lemon Juice

DIRECTIONS:

  1. Beat cream cheese with cream, icing sugar and white chocolate in a small bowl with an electric beater until smooth and thickened slightly.
  2. Fold in passion fruit and lemon juice.
  3. Place mixture in bowl, cover with plastic and refrigerate for 4-5 hrs or overnight.
  4. Serve with extra passion fruit pulp and grated white chocolate.
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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

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05
Jul

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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

By Felix Chong

A rack of lamb makes the perfect Sunday roast! Compliment with a refreshing yoghurt and mint jelly marinate served with pickled vegetables, lemon aioli and charred onions.

Cuisine : European Course : Main Skill Level : Novice
Prep : 210 mins Cook : 5 mins
Ready in : 215 mins Serves : 1

INGREDIENTS:

  • 1) 2 pcs New Zealand lamb rack
  • 2) 1 tbsp Plain yoghurt
  • 3) 1 tbsp Mint jelly
  • 4) 1 stalk Rosemary
  • 5) 150-200g Japanese breadcrumbs
  • 6) 20g Capsicum
  • 7) 20g Local cucumber
  • 8) 20g Shallot
  • 9) 1 Egg yolk
  • 10) 1 tbsp Dijon mustard
  • 11) 200g Corn oil
  • 12) 1 pc Lemon
  • 13) Brine for pickling liquid
  • 14) 100g Water
  • 15) 80g Sugar
  • 16) 100g Vinegar
  • 17) 1 tsp Salt

DIRECTIONS:

  1. Portion out the lamb rack and marinate with yoghurt, mint jelly, salt and pepper for at least 3 hours.
  2. Cut the vegetables into desire shapes and brine in the solution for 30 mins.
  3. Prepare a pot of oil for deep frying.
  4. Remove the lamb rack from the marinate. Coat with the breadcrumbs and deep dry at 170 to 180 degrees for about 45 seconds to 1 min.
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Cereal Milk Panna Cotta

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05
Jul

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Cereal Milk Panna Cotta

By Mimi Wahadi

Transform your everyday breakfast cereal into a dainty Cereal Milk Panna Cotta that is deliciously light and creamy.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 50 mins
Ready in : 145 mins Serves : 3-4

INGREDIENTS:

Ingredients for Panna Cotta

  • 1) 3 cups Corn flakes-toasted
  • 2) 250ml Milk
  • 3) 250ml Dairy cream
  • 4) 1/2 tsp Sea salt
  • 5) 30g Light brown sugar
  • 6) 15g Fish gelatin powder

Ingredients for Toppings

  • 7) 25g Corn flakes
  • 8) 20g Milk powder
  • 9) 1 tbsp Granulated sugar
  • 10) 1/2 tsp Sea salt
  • 11) 100g Unsalted butter, melted

DIRECTIONS:

  1. To make the Panna Cotta, follow steps 2 to 10.
  2. Heat oven to 160 degree C.
  3. Spread cereal on a baking sheet and bake until toasty, about 12 minutes.
  4. While still warm, transfer to a pot and add milk and cream. Stir to combine and gently warm up for 10 mins.
  5. Strain into a bowl or a saucepan, pressing to extract liquid. Discard soggy cereal.
  6. Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, Stir gently to dissolve sugar.
  7. Ladle some milk mixture into a small bowl and mix in gelatin.
  8. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
  9. Divide mixture among cups.
  10. Refrigerate until set, about 1.5 hours.
  11. To make the toppings, follow steps 12 to 20.
  12. Heat oven to 160 degrees.
  13. Place cereal in a large bowl and crush lightly with your hands.
  14. In a small bowl, stir together milk powder, sugar and salt.
  15. Sprinkle mixture over crushed flakes and add melted butter.
  16. Toss to coat cereal evenly.
  17. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown.
  18. Remove from tray and set aside to cool.
  19. Sprinkle cold panacotta generously with corn flake topping.
  20. Serve immediately or store in an airtight container up to 1 week.
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Prime Rib with Jus

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05
Jul

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Prime Rib with Jus

By Michele Ow

Meltingly tender and full of flavour, this show-stopping Prime Rib  paired with a simple and flavourful sauce of jus will leave you wanting for more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 1440 mins Cook : 120 mins
Ready in : 1580 mins Serves : 1-2

INGREDIENTS:

  • Ribeye with bone
  • Onions, finely diced
  • Carrots, finely diced
  • Celery, finely diced
  • Salt & pepper

DIRECTIONS:

  1. Chef’s note: you really want to get a good piece of meat to do this:
  2. Marinate meat with salt & pepper and let sit uncovered in fridge for at least 24 hours.
  3. Take meat out for an hour to come to room temperature before cooking.
  4. Cook meat at 100 degrees Celsius for 90mins. For every additional kg, 15 minutes can be added. (This is for medium rare).
  5. Remove and allow to rest (at least 20mins) – remove bone to cook up jus.
  6. Just before serving put prime meat in oven at 250 degrees Celsius for 8mins.
  7. You may slice immediately and serve.
  8. In a saucepan, add the bone, carrots, celery, and onions wine, bay leaves, thyme, and parsley to cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley, and cook.
  9. Bring to a boil and cook until reduced by half, about 10 minutes. Add beef stock, bring to a boil, and cook until reduced by half, another 10 minutes.
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