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Green Thai Asparagus and Asian Herbs Tartar

Posted on by editor
23
Jul

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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.

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

Posted on by editor
23
Jul

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

by Susanne Despature

A definite hit with cheese lovers! Goat cheese is known for having a delicious tanginess that is even more intense when warmed. A fresh Mesclun salad with garlic dressing completes the drool-worthy meal.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 200g Mixed Salad with Rocket, Asian Leaves, Lollo Rosso
  • 100g Red and Yellow Cherry Tomatoes (sliced in half)
  • 50g Small Black Olives (without pit)
  • 2-3 sprigs of Spring Onion
  • 1 Baguette (4-6 slices)
  • 2 tbsp Olive Oil
  • 300g Goat Cheese
  • 30g Pumpkin Seeds (chopped)
  • 40g Walnut (coarsely chopped)
  • 30g Black and White Sesame Seeds
  • Olive Oil
  • Salt and Pepper
  • Balsamic Vinegar Cream

Garlic Dressing

  • 6 tbsp Extra-Virgin Olive Oil
  • 1-2 cloves of Garlic (peeled and chopped finely)
  • 2 tbsp Lemon Juice
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • Salt and Pepper

DIRECTIONS:

  1. To make the dressing, combine all the ingredients in a medium bowl and whisk. Add some chopped spring onion – set aside
  2. Wash the salad and toss it. Place the leaves, olives and tomatoes in the middle of plates.
  3. Place the baguette slices on a tray and drizzle with a little oil. Place under a hot grill (broiler) and toast for 1 minute each side or until golden.
  4. Shape goat’s cheese into 4-6 discs, about 2 cm thick and the same diameter as baguette slice.
  5. Toast walnut, pumpkin and white & black sesame seeds in a dry frying pan over medium heat – transfer to a bowl, add a little olive oil and mix well.
  6. Coat goat’s cheese discs with nut mixture and place one on each baguette slice. Arrange on a baking tray, then bake in a preheated oven (180°C) until warm and soft (3-4 min.), but still holding its shape. (You can also serve cold if you prefer!)
  7. Pour the dressing over the salad and top with the grilled baguette and goat cheese. Use some balsamic vinegar cream to decorate your plate.
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Charcoal Cheese Bread

Posted on by tott
22
Jul

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Charcoal Cheese Bread

by Charlynn Gwee

Learn to bake this fragrant and soft Charcoal Cheese Bread by Chef Charlynn that is wholesome and beneficial to health!

Cuisine : Baking Course : Appetiser Skill Level : Novice
Prep : 270 mins Cook : 25 mins Ready in : 295 mins Serves : 4

INGREDIENTS:

  • 50g Water (Poolish Pre-Ferment)
  • 50g Plain Flour (Poolish Pre-Ferment)
  • Pinch of Yeast (Poolish Pre-Ferment)
  • 200g Bread Flour (Main Dough)
  • 50g Whole Wheat Flour (Main Dough)
  • 3g Charcoal Powder (Main Dough)
  • 150g Water (Main Dough)
  • 100g Poolish (Main Dough)
  • 5g Salt (Main Dough)
  • 2g Yeast (Main Dough)
  • 40g Cheese (Main Dough)

DIRECTIONS:

  1. Mix all ingredients under Poolish Pre-Ferment together and leave at room temperature for 2-3hrs before putting in the chiller to rest.
  2. For the main dough, follow Steps 3 to 11.
  3. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  4. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  5. Gradually add in cheese at a low speed.
  6. Rest dough in an oiled container for 45 minutes.
  7. Do a stretch and fold.
  8. Rest for 30 minutes.
  9. Cut dough and pre shape.
  10. Final shape dough and let proof.
  11. Bake at 210C for 25 minutes.
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Steamed Fermented Beans Pork Ribs

Posted on by editor
22
Jul

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Steamed Fermented Beans Pork Ribs

by Julie Yee

Chef Julie shares with us an incredibly flavourful Steamed Fermented Beans Pork Ribs that melts-in-your-mouth!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 300g Pork Ribs
  • 10g Potato Starch
  • 1 tbsp Minced Garlic
  • ½ tbsp Fermented Black Beans
  • 1 Pickled Plum, de-seeded/chopped
  • A dash of Sesame Oil
  • A dash of White Pepper
  • 1 Red Chilli, de-seeded/sliced

DIRECTIONS:

  1. Cut pork ribs into small pieces.
  2. Marinate pork ribs with potato starch for about 30 mins.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10mins over high fire.
  6. Garnish with chili slices and serve immediately.
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Chicken Satay

Posted on by editor
22
Jul

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Chicken Satay

by Trish Yee

Instead of heading to the Satay Club for your satay fix, learn how to make your own rendition of this Singapore classic here!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 30 mins Serves : 10 sticks

INGREDIENTS:

  • Ingredients A 
    • 200g Chicken, boneless and skinless, sliced thinly
  • Ingredients B
    • 5 Shallots
    • 1 clove Garlic
    • 4 stalks Lemongrass
    • 1cm Galangal
    • 1 tsp Ground Cumine
    • ½ tsp Turmeric
    • 1 tsp Salt
    • 3 tbsp Palm Sugar
    • ½ tbsp Kecap Manis
    • 2 tbsp Groundnut Oil

DIRECTIONS:

  1. Place ingredients B in a blender and blend till smooth.
  2. Marinate the chicken in the paste for at least an hour or overnight.
  3. Thread the bamboo sticks with 2-3 pieces of mutton each.
  4. Turn the oven grill setting on high. Grill for about 5 minutes per side, till cooked and slightly charred, generously basting with some oil as and when.
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Clam Vongole

Posted on by editor
22
Jul

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Clam Vongole

by Michele Ow

Enjoy the true taste of seafood with this delicious and easy-to-prepare clam vongole shared by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White wine
  • Butter
  • Olive oil
  • Salt & pepper
  • Chili flakes (optional)

DIRECTIONS:

  1. Heat butter and olive oil and fry garlic for a few minutes.
  2. Add white wine, letting it bubble to get most of the alcohol evaporated.
  3. Add clams and cover lid for 7 minutes until all shells pop open.
  4. Stir in parsley and chili flakes; season to taste.
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Shakshuka

Posted on by editor
22
Jul

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Shakshuka

Dubbed “Israel’s hottest breakfast dish”, Shakshuka is a delicious dish of eggs poached in a sauce of tomatoes, chilies and onions, often spiced with cumin.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2-3

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 red bell pepper (capsicum), seeded and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
  • 2 tablespoons tomato paste
  • 2 teaspoons honey or 4 teaspoons brown sugar
  • 1 teaspoon red wine or cider vinega
  • 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
  • Chopped cilantro
  • 4 ounces (about 1 cup, 115g) feta cheese
  • 4 to 6 eggs

DIRECTIONS:

  1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.
  3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.
  4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.
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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

Posted on by editor
22
Jul

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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

by Felix Chong

There are few things more decadent than fresh plump scallops sprinkled with truffle caviar. Impress your guests with this dish at your next dinner party!

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

INGREDIENTS:

  • 8 pcs Hokkaido scallop sashimi quality
  • 80 gm Risotto
  • 1 tin Truffle caviar
  • 20 gm Mesclun
  • 1 pc Lemon
  • 20 ml Extra virgin oil
  • Pinch Truffle salt

DIRECTIONS:

  1. Bring a pot of water to boil and add in the risotto and cook till the rice is soft and creamy.
  2. While using a hand blender to blend it, gradually add in extra olive oil too.
  3. Leave aside and cool it down in an ice bath.
  4. Slice the scallops diagonally and drizzle with extra virgin oil, lemon juice and pinch of truffle salt lightly onto the scallop.
  5. Arrange the raw scallops onto the plate, spoon the creamy rice on it and arrange some salad on it. Garnish with truffle caviar.
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Tomato Moroccan Salad

Posted on by editor
22
Jul

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Tomato Moroccan Salad

by Michele Ow

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

This simple salad of ripe tomatoes with fragrant herbs and finely diced onions makes a refreshing side salad!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 1-2

INGREDIENTS:

  • 1 Cucumber
  • 4 Tomatoes, fresh, ripe
  • 2 tbsp Parsley, chopped fresh
  • Mint large handful
  • 2-3 tsp Onions, finely chopped
  • 2 tbsp Lemon juice
  • 3 tbsp Avocado (or olive oil)

DIRECTIONS:

  1. Finely cube cucumbers (you may lightly peel the skin first if you like)
  2. Peel the tomatoes, seed them, and chop them into small pieces.
  3. Mix the tomatoes with the cucumber, parsley, mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
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Thai Papaya Salad

Posted on by editor
22
Jul

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Thai Papaya Salad

by Trish Yee

No need to fly to Thailand, recreate this popular Thai favourite from the comfort of your own kitchen. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 3

INGREDIENTS:

  • 1 Green papaya
  • 5 Cherry tomatoes
  • 1 Carrot
  • 2 Long beans, trimmed and cut into 1 inch sections
  • 5 Bird’s eye chilli
  • 4 cloves Garlic
  • 1 tbsp Dried shrimp
  • 1 tbsp Roasted peanuts
  • 2 tbsp Lime
  • 2 tbsp Fish sauce
  • 1 ½ tbsp Palm sugar

DIRECTIONS:

  1. Julienne the papaya using a knife, zigzag peeler or a mandolin slicer. Set aside.
  2. Pound the chillies and garlic; add palm sugar and long bean. Pound lightly.
  3. Season with lime juice and fish sauce.
  4. Add in the cherry tomatoes, shredded papaya and carrots. Mix well before adding in peanut and dried shrimps. Toss lightly and mix well.
  5. Transfer to serving plate and garnish with coriander.
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