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Japanese Roll Cakes

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22
Jul

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Japanese Roll Cakes

by Philia Ng

The fluffiness of Japanese Souffle Sponge and the aromatic Vanilla Bean Egg Custard Cream is the ideal tea time treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 6

INGREDIENTS:

    • 70g Fresh Milk
    • 80g Egg Yolks
    • 70g Sunflower Oil
    • 80g Cake Flour or Japanese silky soft flour
    • 22g Maple Syrup
    • 165g Egg Whites
    • 65g Castor Sugar

    Japanese Vanilla Bean Egg Custard Cream

    • 300g Fresh Milk
    • 1/2 tsp Fresh Vanilla Bean Pod
    • 50g Egg Yolks
    • 60g Castor sugar
    • 25g Cake Flour
    • 20g Unsalted Butter, softened
    • 100-150g Whipped Dairy Cream

DIRECTIONS:

  1. Mix fresh milk, egg yolks, sunflower oil, cake flour and maple syrup together.
  2. Whip egg whites and castor sugar till stiff peaks.
  3. Fold the two mixtures together.
  4. Pour it onto a well-lined baking tray.
  5. Bake at 190°C non-fan mode for 18 mins.

    For the Japanese Vanilla Bean Egg Custard Cream

  6. Mix egg yolks, castor sugar and cake flour together.

  7. Boil fresh milk and fresh vanilla bean pod and slowly pour into mixture.

  8. Bring the mixture back to the stove over a bain marie and cook until the mixture thickens.

  9. Sieve the mixture while its hot and add in unsalted butter. Leave it aside to cool.

  10. Add in whipped dairy cream and mix well and the cream is ready to be used.

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Herbed Garlic Bread

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22
Jul

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Herbed Garlic Bread

by Jehanne Ali

This homemade garlic bread recipe by Chef Jehanne Ali is a real treat! It’s simple to make and tastes amazingly good!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 75 mins Serves : 6

INGREDIENTS:

  • Brioche Dough
    • 500g Bread Flour
    • 50g Sugar
    • 60g Unsalted Butter
    • 1 no. Egg
    • 1 tsp Salt
    • 1 tsp Yeast
    • 125ml Water
    • 125ml Milk
    • Garlic Herb Butter
    • 125g Butter
    • 2-3 cloves Garlic
    • 1 tbsp Dried Herbs

DIRECTIONS:

         For the Brioche Dough

  1. Use the oil to grease the bowl.
  2. Knead all the ingredients using stand mixer for around 10 minutes. Let it rise in the bowl. Punch down the air and shape into desired size and buns.
  3. Preheat oven to 400°C on a convection oven and 425°C on a conventional oven.
  4. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350°C on a convection oven and 375°C conventional oven and continue baking until deep golden brown and internal temperature reaches 205°C on an instant-read thermometer, 20 to 25 minutes more.
  5. Remove from oven and let brioche cool in pans for 5 minutes. Unmould onto a wire rack and let cool completely.

    For the Herbed Butter

  6. Mix all the ingredients together to form garlic herb butter, ideal as a spread.
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Soupe à L’oignon et Crouton

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22
Jul

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Soupe à L’oignon et Crouton

by Susanne Despature

Try Chef Susanne Despature’s version of a classic French Onion Soup with croutons – the sweet caramelised onions go perfectly with the melted Gruyère & Mozzarella cheese! This is bound to be a hit among children and adults alike! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

    • 4 Large yellow onions, peeled and thinly sliced
    • 80g Butter
    • 20g Brown sugar
    • 1L Chicken stock (fresh or cubes)
    • 5 c White wine (optional)
    • Sherry or balsamic vinegar, salt, pepper

    Bread Crouton

    • 200g French baguette or ciabatta in slices
    • 2 tsp Virgin olive oil
    • 150g Grated cheese (mix of Gruyère & Mozzarella)
    • Paprika

DIRECTIONS:

  1. Melt butter in a large pot or dutch oven over medium-high heat. Stir onion slices, add brown sugar and cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Add chicken broth and wine into pot. Simmer over medium heat for 20 minutes, stirring occasionally. Reduce the heat to low, mix in some drops of vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and brush with olive oil on both sides. Broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with grated cheese (roughly 40 g/ bowl). Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.
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Hainanese Steamed Chicken

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22
Jul

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Hainanese Steamed Chicken

by Julie Yee

Ever tried a moist and flavourful Hainanese Steamed Chicken You can now make this popular dish at home with Chef Julie’s recipe! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 40 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

  • 1 no. Chicken
  • Few slices of Ginger
  • Few cloves of Garlic
  • 2 pcs Pandan Leaf
  • 1 tsp Salt
  • 1 tsp Sugar/MSG

DIRECTIONS:

  1. Wash chicken and stuff all ingredients in the stomach. Rub salt evenly.

    Steaming Instructions

  2. Whole Chicken XL size – Estimate 45mins steaming and off fire covered for 15mins.

  3. Whole Chicken M size – Estimate 35mins steaming and off fire covered 15mins.

  4. Use the chopstick to test the thigh & drum area to check- if liquid is clear means chicken is cooked.

  5. Rub a bit of sesame oil and Soya Sauce while chicken is hot. Serve chicken rice with chilli sauce and premium thick chicken rice dark sauce.

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Broccoli Soup with Extra Virgin Olive Oil

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22
Jul

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Broccoli Soup with Extra Virgin Olive Oil

by Alexandre Lozachmeur

Taste the rustic flavour of broccoli with this flavourful Broccoli Soup with Extra Virgin Oil recipe shared by Chef Alexandre Lozachmeur from Fleur De Sel!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 6

INGREDIENTS:

  • ½ pc Broccoli
  • 50g Olive Oil basic
  • 1pc Banana Shallot
  • 20g Extra Virgin Olive Oil
  • Salt
  • 10g Croutons
  • 10g Kalamata Olives
  • 10g Dried Tomatoes

DIRECTIONS:

  1. Chop the shallots in slices and the broccoli separately into chunks.
  2. Warm up the shallots and the cooking /olive oil together in a high heat, then add the broccoli, sautéed without any coloration and add some salt to season. Cover with water, bring it to boil and cook for approximately 8 minutes until the broccolis is very soft.
  3. In a blender, throw in all the above with the extra virgin olive oil, blend for 4 minutes then keep it warm ready to serve.
  4. Season with more oil, salt, pepper depending on your taste.
  5. Chop the olives and dried tomatoes, mix it with the croutons and place it on a soup plate, served with the soup hot.
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Homemade Mee Hoon Kuay

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22
Jul

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Homemade Mee Hoon Kuay

by Trish Yee

Chef Trish Yee shares her homemade Mee Hoon Kuay recipe! The Ajitsuke Tamago (Lava Egg) takes the dish to another level with its sightly runny, creamy yolk and it goes perfectly with the homemade noodles! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 2

INGREDIENTS:

  • Noodle Dough 
    • 300g All Purpose Flour
    • 160g Water
    • 2 Eggs
    • ½ tsp Salt
    • Soup Base
    • 500g Ikan Bilis
    • 1 litre Water
    • 100g Yellow Beans

    Ajitsuke Tamago (Lava Egg)

    • 1 cup Sake
    • ½ cup Soy Sauce
    • ½ cup Mirin
    • 4 eggs

    Dipping Sauce

    • 4 tbsp Soya Sauce
    • 2 Chili Padi
    • 1 Lime

DIRECTIONS:

  1. Mix all the ingredients for making the Mee Hoon Kuay together to form dough. Place dough in a plastic wrap and set aside for 30 minutes.
  2. In a pot of boiling water, boil eggs for 5.5 minutes. Remove from heat and soak in ice water for 5 minutes. Remove the shell and soak eggs in the seasoning sauce for 15 minutes. Set aside.
  3. In a heated pan, add 2 tbsp of oil and fry the ikan billis with two slices of ginger till it turned golden brown for about 10mins. Remove from pan, drain the excess oil away and set aside.
  4. In a large pot, bring 1 litre of water to boil and add in the ikan billis and soy beans to boil for 20 minutes.
  5. Flatten the dough and using the TITANIA pasta machine, roll the dough to the thickness desired, and repeat for at least two times to get a smooth texture.
  6. You may cut the noodles to your desired thickness using the 2 mm (for you mian) or 6.5 mm (ban mian).
  7. Throw the noodles in the pot and boil till for 2-3 minutes. Add in some vegetables and boil for another few minutes before turning off the heat.
  8. Serve the Mee Hoon Kuay in large bowl, top with minced meat and egg or your desired toppings.
  9. Garnish with fried ikan billis and spring onions.
  10. Enjoy the Mee Hoon Kuay with the Dipping Sauce.

     

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Hainanese Beef Steak

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22
Jul

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Hainanese Beef Steak

by Eric Low

Chef Eric Low shares with us a Hainanese version of a classic beef steak! Try this at home today for a twist to your regular steak. 

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • 4 large Idaho Potatoes
  • 4 stalks Spring Onions, finely diced
  • 8 slices Streaky Bacon
  • 4 tbsp Sour Cream

 

Sauce

  • 3 tbsp Ketchup
  • 3 tbsp HP Sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Sugar
  • 1 tsp Sesame Oil
  • 100ml Water

Steak

  • 4 pcs Sirloin Steaks, about 180g – 200g each
  • Salt
  • Coarse Ground Black Pepper
  • Garnish
  • 1 tbsp Butter
  • 20g Chopped Onions
  • 10g Chopped Garlic
  • 250g Fresh Button Mushrooms, sliced
  • 50ml Whipping Cream
  • Salt and Pepper to taste

DIRECTIONS:

  1. Preheat oven to 180°C. Wrap the washed potatoes in foil and set them onto the Nordic Ware Potato Baker. Place the potatoes into the oven for 45 mins. Insert a toothpick and if it goes through, the potatoes are cooked.
  2. Arrange bacon on baking tray and bake alongside with the potatoes for 20 mins till crispy. Cool, chop up the bacon and set aside.
  3. Season steaks with salt and a generous amount of black pepper. Set aside.
  4. In a pan, melt butter and cook the onions till fragrant. Add mushrooms and pour in whipping cream. Season with salt and pepper and cook briefly for a minute. Set aside.
  5. On a heated frying pan, grill the steaks on both sides till medium. About 2-3 mins for each side.
  6. Combine ingredients for sauce in a mixing bowl, pour it into the frying pan used to cook the steak to deglaze the pan. Bring sauce to boil, set aside. Make a cross over each potato and push up from the bottom with fingers to create a bloom.
  7. To serve, divide the mushrooms among four plates, place a piece of steak on each plate. Serve the potatoes on the side with the condiments and spoon the sauce over the steaks before serve.
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Sweet and Savoury Bread (Brioche Dough)

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22
Jul

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Sweet and Savoury Bread (Brioche Dough)

by Jehanne Ali

This sweet and savoury bread, made with Briche dough, is rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb! It is great on its own, and even better with different sweet or savoury fillings! Try these with a Nutella filling – they are bound to leave you wanting more! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 3 to 3½ cups Bread flour
  • 1½ tsp Instant yeast
  • ¾ cup Cream or milk, scaled then cooled
  • 2 large Eggs
  • 60g Unsalted butter
  • 1 tsp Salt
  • ½ cup Sugar

DIRECTIONS:

  1. Mix all the ingredients until soft dough is formed either using stand mixer and dough hook or by hand.
  2. Leave to rise in greased bowl for an hour, until doubled in size.
  3. Punch down the air and shape into roll.

    Variations

  4. Povitica or Hungarian Kalac: using nutella or praline filling.

  5. Make into challah by braiding the dough.

  6. Divide into balls, then fit them into a baking pan.

  7. Make into cinnamon pecan bon or holiday wreath.

  8. Fill the bread with sweet or savoury filling.

  9. They make the perfect burger buns.

  10. *Add wheatgerm for healthier buns

  11. Preheat the oven to 200ºC.

  12. Brush top with egg wash, add into the oven. Reduce heat to 180ºC then bake until golden.

  13. Timing varies based on size and type of dough.

     

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Challah Bread

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22
Jul

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Challah Bread

by Thripti Hinduja

Enjoy this traditional braided challah bread has eggs, a hint of honey, and a golden brown egg-wash crust!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 6

INGREDIENTS:

  • Dough
    • 60ml Milk
    • 45g Butter
    • 3 Eggs
    • 1 Egg yolk
    • 1 tsp Salt
    • 45g Honey
    • 440g Bread flour
    • ½ tsp Saffron
    • 1¼ tsp Instant yeast

    Glaze

    • 1 Egg white beaten with 1 tbsp water

    Topping

    • Sesame seeds

DIRECTIONS:

  1. Add all the dough ingredients to the bread pan and select the dough cycle.
  2. When the cycle is complete, remove the dough to a lightly floured surface, cover and let it rest for 5 mins.
  3. Roll the dough into a 9 inch log and cut off one third. Divide the larger portion into 3 pieces and roll each piece into a 15 inch rope.
  4. Place the ropes on a parchment lined baking sheet.
  5. Braid the ropes together and lightly tuck the edges in.
  6. Make a second braid with the smaller piece of dough. Place it on top of the bigger braid.
  7. Cover it and let it rise in a warm place for 40 – 45 minutes or until doubled in bulk.
  8. Brush the glaze on the braid and sprinkle it over with the seeds.
  9. Bake at 375 F for 30 – 35 minutes. Cover the bread loaf with a foil tent towards the last 10 minutes to prevent over browning.
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Traditional Yam Paste with Gingko Nuts and Pumpkin

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22
Jul

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Traditional Yam Paste with Gingko Nuts and Pumpkin

by Eric Low

Prepare a Traditional Yam Paste with Gingko Nuts and Pumpkin for your family for a great Sunday evening dessert!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 4-6

INGREDIENTS:

    • 300g Pork Fat, cut into cubes
    • 6-8 nos Whole Unpeeled Shallots
    • 200g Pumpkin, cut into cubes
    • 4 tbsp Sugar
    • Cornstarch for thickening

    Assembly

    • 400g Thai Yam, peeled & diced
    • 2pcs Pandan Leaves
    • 4 tbsp Sugar
    • 80ml Rendered Pork Lard
    • 50g Canned Gingko Nuts

DIRECTIONS:

  1. In a non-stick deep fry pan, sauté pork fat cubes with shallots. Lower the heat when fat starts to render out and cook until the pork cracklings are golden brown. Drain, discard the shallots and retain the lard and cracklings.
  2. Mix pumpkin with the 8 tbsp of sugar and cure overnight. Steam for 20-30 minutes withe xtracted water until soft and reserve the syrup.
  3. Place pandan leaves between the cut yam pieces and steam for 20-30 minutes until yam is soft. Discard pandan leaves and mash the yam up.
  4. In a non-stick pan, heat lard, add the yam paste and sugar in. Stir it continuously for 30 minutes. Check taste for sweetness, adjusting with more sugar if necessary.
  5. Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over.
  6. Dilute the pumpkin extracted syrup with water on sweetness to taste. Bring to boil and thicken the syrup with some cornstarch. Pour over some of the thickened syrup on the yam paste. Serve hot.
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