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Fried Rice with Jinhua Ham and Cabbage

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22
Jul

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Fried Rice with Jinhua Ham and Cabbage

by Eric Low

Following the heels of the savoury pork dish, comes an equally delightful Fried Rice with Jinhua Ham and Cabbage. Taste the heavenly fried rice with dry-cured Jinhua Ham that simply spells bliss.

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

INGREDIENTS:

  • 8 tbsp Oil
  • 4 Large Eggs (beaten)
  • 1 tbsp Chopped Garlic
  • 200g Kailan Stalks/Cabbage (diced)
  • 1 tbsp Fish Sauce
  • 80g Diced Jinhua Ham
  • 150g Peeled Small Shrimps (blanched)
  • 5 cups of Cooked Rice
  • 2 tbsp Concentrated Chicken or Scallop Stock
  • 2 stalks of Spring Onions (diced)
  • ½ tsp Coarse Ground Pepper

DIRECTIONS:

  1. Heat oil in wok and scramble the eggs till foamy. Add the garlic, cabbage and fish sauce, sauté till fragrant.
  2. Add Jinhua Ham and blanched fresh shrimps and. Cook for two minutes.
  3. Mix in the cooked rice and fry until well mixed. Season with concentrated chicken or scallop stock. Add spring onions and pepper, toss evenly and serve immediately.
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Spiced Christmas Muffins

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22
Jul

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Spiced Christmas Muffins

by Philia Ng

Bake these beautiful spiced muffins for Christmas breakfast to share it with your family!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 85g Unsalted butter
  • A pinch of Salt
  • Group B
  • 125g Flour
  • 1/2 tsp Mixed spice powder
  • 105g Castor sugar
  • Group C
  • 1 Egg
  • Group D
  • 75g Full cream milk

DIRECTIONS:

  1. Combine Group A (Unsalted Butter and Salt) and B (Flour, Mixed Spice Powder, Castor Sugar) together until it is well mixed.
  2. Add in Group C (Egg) and mix well.
  3. Combine Group D (Full Cream Milk) to the mixture and mix well.
  4. Fill the muffin tray to ¾ full and bake for 180 degree Celsius for 15 mins.
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Seared Salmon Fillet with Creamy Garlic Sauce

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22
Jul

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Seared Salmon Fillet with Creamy Garlic Sauce

by Susanne Despature

Indulge in this perfectly Seared Salmon Fillet topped with flavoursome Creamy Garlic Sauce that will leave you wanting more!

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

INGREDIENTS:

  • 60 ml Fish Stock
  • 60 ml Dry White Wine
  • 100 ml Liquid Cream, 35% fat
  • 50 g Cold Butter
  • 2 cloves Garlic, chopped or crushed
  • 3 Ripe Tomatoes, diced
  • 20 g Basil Leaves, finely chopped
  • Salt, Pepper, Lemon Juice
  • 4 Thick Salmon Fillet, 120g per fillet, with skin
  • 1-2 tbsp Grape Seed Oil
  • Salt & Pepper

DIRECTIONS:

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.
  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.
  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.
  4. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.
  5. Gently turn fish over and reduce heat to low.
  6. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.
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Roast Pepper and Mascarpone Soup

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22
Jul

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Roast Pepper and Mascarpone Soup

by Sarab Kapoor

Relish every spoonful of this hearty Roast Pepper and Mascarpone soup that is packed with flavour and simple-to-make!

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 4-6

INGREDIENTS:

  • 3 (600g) Red Peppers
  • 2 tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, crushed
  • 2 Tomatoes, skinned and chopped
  • 2 cups Vegetable stock or 1 stock cube dissolved in 2 cups of hot water
  • 3 tbsp Mascarpone
  • Handful of Fresh Basil
  • Salt and Black Pepper

DIRECTIONS:

  1. Roast peppers in a hot oven or on a grill pan till charred.
  2. Transfer peppers into a bowl, cover with cling wrap and leave to stand for about 10 minutes.
  3. Heat oil and sauté garlic and onions. Add tomatoes and stock. Simmer for 10 minutes.
  4. Peel peppers, remove seeds and blend. Add them to the soup.
  5. Add mascarpone cheese and basil leaves to the soup and cook till smooth. Process if necessary. Season with salt and pepper. Garnish with basil leaves.
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Apple and Cheese Crostini

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22
Jul

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Apple and Cheese Crostini

by Liza Kassim

Try this elegant and low-fat party appetizer for this Christmas dinner! The perfect combination of cheese and apple with an extra crunch from the toasted walnut!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 1 Granny smith apples, sliced ¼ inch thick
  • 3 tbsp Cream Cheese (original)
  • 2 tsp Fresh thyme
  • 4 tbsp Shredded cheddar
  • 4 pcs Toasted walnut (split into halves)
  • 1 tsp Honey
  • Baguette, cut into ¼ nch thick slices (8 pcs)
  • 2 tsp Olive oil
  • A pinch of salt

DIRECTIONS:

  1. Pre-heat oven to 200 deg F.
  2. Slice apples and set it aside in a bowl with water and a bit of salt. Set aside.
  3. Slice baguette into ¼ inch thickness.
  4. Arrange on a sheet tray.
  5. Drizzle with a little olive oil and sprinkle salt.
  6. Bake baguette till slightly crispy about 5 to 7 mins.
  7. Carefully, remove the baked crostini and leave it to cool slightly.
  8. In a pan, toast walnuts till golden brown. Remove and set aside.
  9. Mix fresh thyme and cream cheese and pinch of salt.
  10. Scoop a small spoonful of cream cheese and spread on each baguette.
  11. Next, add shredded cheddar cheese.
  12. Bake till cheese melts, careful not to burn them.
  13. Carefully remove from oven.
  14. Drain all water from the apples.
  15. Immediately arrange sliced apple pressing it slightly on the warm cheese.
  16. Garnish with toasted walnut, drizzle with honey and sprinkle a bit of fresh thyme.
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Nonya Crispy Kueh Bulu

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22
Jul

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Nonya Crispy Kueh Bulu

by Julie Yee

Bake this delicate Nonya Kueh Bulu for the perfect Chinese New Year snack! It is crispy on the outside and fluffy on the inside!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6-10

INGREDIENTS:

  • 5 Egg (320gm)
  • 300gm Sugar
  • 1/2 tsp Vanilla Powder
  • 50gm of Cake Flour with every 180gm of batter

DIRECTIONS:

  1. Preheat oven at 180°C.
  2. Whisk eggs, sugar & vanilla till fluffy.
  3. Fold in 50gm flour with 180gm batter. Place mixture into piping bag.
  4. Heat up empty mould at the stove / oven & grease with melted butter or coconut oil.
  5. Pipe the batter inside and cook over stove for a couple of minutes till bulu expand slightly.
  6. Place in oven for 8-10mins till brown.
  7. Use the satay stick to take out the kueh bulu.
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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

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22
Jul

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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

by Julie Yee

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

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

INGREDIENTS:

  • Dried Bean Curd Skin cut into 6 sheets of 18×18cm (As Needed)
  • 1tbsp Egg White
  • Bread Crumbs or Biscuit Crumbs (As Needed)
  • Cooking Oil (As Needed)
  • 1tbsp Corn Flour
  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • 1/2 Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • 1/2 Carrot, shredded
  • 1tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Five-spice Powder
  • 1/8 tsp Salt
  • 1/2 tsp Sugar

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2. Add seasoning and mix well.
  3. Spoon the mixture onto a sheet of bean curd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
  4. Place in steamer and steam for 10mins.
  5. Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
  6. Heat the oil in a pan over medium heat and deep fry ngoh hiang until golden brown.
  7. Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
  8. When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.
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Joshu Wagyu Beef Tartare

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22
Jul

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Joshu Wagyu Beef Tartare

by Felix Chong

Devour this classic, flavourful Joshu Wagyu Beef served with Truffle Caviar and Parmigiano Cheese!

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

INGREDIENTS:

  • 150 g Joshu Wagyu beef
  • 1 tsp Sun dried tomatoes
  • 1 tsp Capers
  • 1 tsp Dijon mustard
  • 1 pc Egg yolk
  • Pinch of Salt
  • Pinch of Pepper
  • 30 ml Extra virgin olive oil
  • Pinch of Chives
  • Truffle caviar for garnish
  • Crostini for garnish
  • Parmigiano cheese for garnish

DIRECTIONS:

  1. Mince the Wagyu beef and place in a bowl.
  2. Chop the sundried tomatoes, capers and chives and mix together with the beef tartare.
  3. Add in the egg yolk, extra virgin oil, dijon mustard, salt and pepper.
  4. Place the tartare in a mould and lightly press it.
  5. Garnish with truffle caviar, crostini and parmigiano cheese.
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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

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22
Jul

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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

by Eric Low

This deliciously refreshing Poached Figs with Parma Ham and Mozzarella Cheese salad will blow your taste buds away! It is sweet, savoury and creamy all in one bite.

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

INGREDIENTS:

  • 1 pc Cinnamon Stick
  • 4 pcs Cloves
  • 200 ml Water
  • 75g Sugar
  • 1/2 no Lemon
  • 1 Figs, sliced
  • 4 tbsp Red Wine Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 100 g Rocket Leaves or Mixed Greens
  • 2 slices Parma Ham Slices
  • 1 Fresh Mozzarella, cut into cubes
  • 30 g Shaved Parmesan Cheese
  • 30 g Chopped Walnuts

DIRECTIONS:

  1. Combine spices in pot with water, sugar and lemon. Bring it to boil and add the sliced figs. Remove pot from heat when the poaching liquid boils up again and allow the figs soak in the poaching liquid.
  2. Cool and chill in fridge.
  3. Combine red wine vinegar and olive oil. Season dressing with salt and pepper to taste. Set aside.
  4. Divide salad leaves into four portions. Arrange poached figs, parma ham and fresh mozzarella on salad greens. Drizzle the dressing over and sprinkle on shaved parmesan and chopped walnuts before serve.
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Double Chocolate Chip Cookies

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22
Jul

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Double Chocolate Chip Cookies

by Trish Yee

Take your love of chocolate to a new level with these soft double chocolate chip cookies.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 18

INGREDIENTS:

  • 280g All-purpose Flour
  • 65g Baking Cocoa
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 227g Butter
  • 200g Packed Brown Sugar
  • 150g Sugar
  • 1 tsp Vanilla Extract
  • 2 nogs. Eggs
  • 250g Semi-sweet Chocolate Chips

DIRECTIONS:

  1. Preheat oven to 170°C.
  2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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