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Chocolate Molten Lava Cake with Oreo Centre

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22
Jul

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Chocolate Molten Lava Cake with Oreo Centre

by Michele Ow

Love both Oreo and chocolate? You got to try this chocolaty Molten Lava Cake with Oreo Centre by Chef Michele Ow for the ultimate dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 2-4

INGREDIENTS:

  • 120g Chocolate buttons
  • 80g Butter
  • 40g Sugar
  • 2 Eggs
  • 35g Plain flour

DIRECTIONS:

  1. Chop Oreos up finely in a food processor.
  2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
  3. Roll into 1″ balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
  4. Beat sugar and eggs.
  5. Bain Marie chocolate and butter.
  6. Incorporate chocolate mixture into egg / sugar mixture.
  7. Fold in flour.
  8. Divide into 6 ramekins.
  9. Pop an Oreo ball into the centre.
  10. Bake at 250’c for 5-6 mins.
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Lemon Chicken Pasta

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22
Jul

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Lemon Chicken Pasta

This lovely Lemon Chicken Pasta is perfect for summer! The creamy sauce is has a decadent butter and light lemon flavor. Add as much parmesan as you’d like! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4-6

INGREDIENTS:

  • 500g Pasta of your choice
  • 4 Boneless, skinless chicken breast, about 750g, cut into bite-sized pieces
  • 1 tbsp Olive Oil
  • 4 tbsp/55g Butter
  • 4 cloves Garlic, finely minced
  • 4 Green Onions, thinly sliced
  • 125ml Chicken Broth
  • 125ml Heavy Cream
  • Zest and juice of 1 lemon, more as needed
  • Salt & Pepper, to taste
  • Freshly grated Parmesan to finish

DIRECTIONS:

  1. Bring a large pot of salted water to the boil. Add pasta and cook according to package directions or until al dente; drain, reserving some of the cooking water.
  2. Meanwhile, heat the oil and 2 tablespoons of butter in a large frying pan over medium heat; add the chicken and brown for about 5 mins until lightly browned.
  3. Add garlic to the pan with the chicken with the remaining 2 tablespoons of butter, and stir till fragrant then add the green onions. Pour in the broth, cream, lemon zest and lemon juice. Mix until the sauce thickents. Season with salt and pepper, to taste.
  4. Add to the hot cooked pasta to the pan and stir around so the pasta absorbs the sauce. Add a little of the cooking water if need be to loosen the sauce.
  5. Serve with Parmesan cheese, as much as you like!
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Crunchy Cream Puffs

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22
Jul

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Crunchy Cream Puffs

by Philia Ng

These crispy cream choux puffs are a pretty spectacular bake. Not only are they light and airy, and they are topped with a crunchy cookie top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 12

INGREDIENTS:

  • 105gm Unsalted Butter
  • 5 Eggs
  • 145gm Cake Flour
  • 5gm Baking Powder
  • 225gm Water

DIRECTIONS:

  1. Boil the butter and water together.
  2. Once it is boiling, add in the flour at one go and remove from heat.
  3. Stir until it resembles a smooth dough and it leaves the sides.
  4. Continue to whip until it is semi cooked, add in the egg one by one until the dough is smooth and elastic.
  5. Pipe on the baking tray, space out evenly and place a piece of crunchy cookie on top of the puff.
  6. Bake at 200 degree Celsius, fan mode for 10 mins.
  7. For the Crunchy Cookie Top, whip butter and sugar until whitish. Add in the egg and mix well. Add in flour and ground almond powder. Roll the dough into a log and chill it until firm. Lastly, slice the cookies thinly for the puff later.
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Buffalo Wings

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22
Jul

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Buffalo Wings

by Michele Ow

These easy-to-make hot Buffalo wings are crispy and flavourful – always yummy to snack on! Serve it with Blue Cheese Sauce for a mouth-watering appetizer!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • ½ kg Chicken winglets/drumlets
  • 1 tbsp Cayenne
  • 1 tsp Crushed red pepper flakes
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ½ cup Hot sauce
  • ¼ cup Brown sugar
  • Butter
  • Salt & pepper

DIRECTIONS:

  1. Fill a steamer tray and steam the chicken pieces for 10 mins and allow the wings to cool on a cooling rack and dry them with kitchen towels.
  2. Start a deep fryer and fry the chicken until crisp.
  3. For buffalo sauce, get a separate saucepan and add butter. When melted, add hot sauce, cayenne, garlic powder, onion powder and brown sugar. Heat for 5 minutes until the sauce is fully incorporated. ***Do not over heat!
  4. Toss wings with buffalo sauce.
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Stir Fried Japanese Udon

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22
Jul

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Stir Fried Japanese Udon

by Eric Low

If you love simple, easy and healthy Asian recipes, you should try this Stir Fried Japanese Udon by Chef Eric.

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

INGREDIENTS:

  • 60 ml Oil
  • 2 medium Eggs
  • 2 cloves Garlic, chopped
  • 30 g Fresh Shiitake Mushrooms, sliced
  • 30 g Onions, sliced
  • 30 g Carrot, shredded
  • 80 g Cabbage, sliced
  • 30 g Green Pepper, sliced
  • 50 g Japanese Fish Cakes, sliced
  • 100 ml Tonkatsu Sauce
  • 25 ml Kikkoman Soya Sauce
  • 2 pkts Udon Noodles
  • 10 g Spring Onions, sliced
  • Katsuo Bushi Flakes

DIRECTIONS:

  1. In a frying pan, heat the oil and scramble the eggs till foamy. Add the chopped garlic followed by the sliced vegetables and mushrooms.
  2. Cook for another 3minutes and add in the 3 sauces and water.
  3. Stir in the noodles and cook for 5 minutes until the water have almost evaporated but still moist.
  4. Sprinkle with katsuo bushi flakes and spring onions just before serving.
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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

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22
Jul

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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

by Felix Chong

Relish spoonful of this flavourful Cold Angel Hair Pasta with Truffle, perfectly seared Hokkaido Scallops with Basil Caviar.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

  • 50gm Angel hair pasta
  • 10ml White truffle oil
  • 1teasp Chives
  • 1teasp Basil caviar
  • 1teasp Seaweed powder
  • 15ml Japanese Shoyu
  • 1teasp Ikura
  • Dill
  • 1pc Hokkaido scallop size 21/25

DIRECTIONS:

  1. Prepare a pot of salted boiling water and a pot of ice water.
  2. Place the angel hair pasta into the boiling water and cook for 2 minutes to 2 minutes 30 seconds
  3. Strain the pasta and blanch into the ice cold water immediately to cool down the pasta for approximately 20 seconds.
  4. Drain off the pasta from the ice water.
  5. In another bowl, prepare the mixture of the truffle oil, chopped chives, seaweed powder & Japanese shoyu.
  6. Transfer the pasta into the mixture and mix well.
  7. Use long tweezers or a fork & twirl the pasta.
  8. For the scallop, slice diagonally into 4 pieces.
  9. Lay the scallops on top of the twirled pasta.
  10. Garnish with Ikura, basil caviar and dill.
  11. Optional: you may alburi the scallops too!
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Strawberry Spinach Smoothie

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22
Jul

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Strawberry Spinach Smoothie

by Geeta Jayabalan

This strawberry spinach smoothie is love at first sip. It is easy to make and is packed with all-natural, healthy ingredients making this the perfect snack!

Cuisine : Healthy Cooking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 2 mins Ready in : 7 mins Serves : 1-2

INGREDIENTS:

  • 1 cup Spinach, tightly packed
  • 1 cup Fresh or frozen strawberries
  • 1 cup Kefir /nut milk / coconut water
  • 1 tbsp Flax or chia seeds
  • 1 Pitted date (optional for added sweetness)

DIRECTIONS:

  1. Blend all ingredients until smooth.
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Mini Chocolate Chip Cookies

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22
Jul

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Mini Chocolate Chip Cookies

by Philia Ng

These Mini Chocolate Chip Cookies are a cinch to make – wash them down with a glass of cold milk for a perfect teatime snack!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 115g Unsalted Butter
  • 90g Castor Sugar
  • 100g Brown Sugar
  • 55g Eggs
  • 210g Plain Flour
  • 5g Bicarbonate of Soda
  • Pinch of Salt
  • Mini Chocolate Chips

DIRECTIONS:

  1. Cream butter and all the sugar until light and fluffy.
  2. Add in the egg and mix well.
  3. Add in the flour and salt gradually and combine well.
  4. Toss in the mini chocolate chips and mix well.
  5. Spoon 1 tbsp of cookie dough on the tray and space out evenly.
  6. Bake at 180ºC for 15 – 20 mins.
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Warm Shrimp Salad with Balsamic Dressing

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22
Jul

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Warm Shrimp Salad with Balsamic Dressing

by Eric Low

Bursting with vibrant flavours, this salad makes a fantastic meal, light yet still satisfying!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 2 tbsp Balsamic Vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sugar
  • 1/4 tsp Coarse Ground Black Pepper
  • 15 pcs Prawns
  • Salt
  • 1 tbsp Butter
  • 1 tsp Garlic
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/4 tsp Paprika Powder
  • 200 g Mixed Salad Leaves
  • 8 nos Cherry Tomatoes, cut into half
  • 4 tbsp Shaved Parmesan Cheese

DIRECTIONS:

  1. Place all ingredients for salad dressing together in a bowl and mix well with a whisk.
  2. Season prawns with salt. Melt butter in a frying pan and sauté garlic till fragrant. Add prawns and cook for two minutes. Sprinkle on coarse ground pepper and paprika powder. Remove prawns from pan and set aside.
  3. Toss the salad leaves with balsamic dressing. Arrange prawns on salad and sprinkle on parmesan cheese before serving.
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Braised Mee Pok with Homemade XO Sauce

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22
Jul

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Braised Mee Pok with Homemade XO Sauce

by Eric Low

This dish is an ultimate local favourite. Make your own paste fit for an emperor with the ingredients of your choice: dried scallops, dried shrimps, garlic and lots of chillies!

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

INGREDIENTS:

    • 250ml Oil
    • 100ml Chilli Oil
    • 1 tbsp Chopped Garlic
    • 100g Chopped Shallots
    • 30g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
    • 160g Dried Shrimp (coarsely blended, soaked for 10 minutes)
    • 40g Dried Scallops (blended and soaked for 10 minutes)
    • 40g Jinhua Ham (diced)
    • 2 tbsp Light Miso Paste
    • 3 tbsp Sugar

    Assembly

    • 2 packets of Dried Mee Pok Noodles (~100g each)
    • 100ml Water
    • 1 tsp Concentrated Chicken or Scallop Flavoured Stock
    • 160g XO Sauce
    • 4 pieces of Kai Lan/Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
    • 12 pieces of Fresh Prawns (blanched)
    • Coriander Leaves (for garnish)

DIRECTIONS:

  1. Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.
  2. Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.
  3. Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and fresh prawns. Garnish with coriander leaves and serve.
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