• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Grilled Mochi Pancake: Leek & Shiitake Pancake

Posted on by editor
02
Feb

< Back to Recipe Listings

Grilled Mochi Pancake: Leek & Shiitake Pancake

by Autumn Brown

With Bruno Compact Hot Plate, you can now make Japanese-inspired Leek & Shiitake Grilled Mochi Pancake!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 1 hr 30 mins Cook : 10-15 mins Ready in : 1 hr 45 mins  Serves : 1-2 Servings

INGREDIENTS:

  • Mochi Pancake
    • 150g Glutinous Rice Flour
    • 150g Hot Water
    • 2 tbsp Oil
    • 40g Caster Sugar*
      • Substitute with 5g salt + a pinch of caster sugar for savoury Mochi
  • Leek & Mushroom Mixture
    • 1 pc Leek, chiffonade
    • 1 pc Red Chili, deseeded and diced
    • 3-5 pcs Fresh Shiitake Mushrooms
    • 1 tsp Sesame Seed Oil
    • Salt to taste
    • White Pepper to taste

DIRECTIONS:

  1. Stir fry leek, chili and mushrooms quickly and set aside to cool.
  2. To make mocha pancake, add oil, salt and sugar to water and bring to a boil. Make a well in the center of glutinous rice flour and pour the hot water mixture in.
  3. Mix immediately with a pair of chopsticks or wooden spoon until dough is formed.
  4. When dough is cool enough to touch but still fairly hot, add in cooled leek mixture. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  5. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  6. Divide dough into 6 portions and roll them out to around 8mm thick.
  7. Using the Bruno Grill Plate attachment, turn the heat to medium-high and coat hotplate with a bit of oil. Slowly grill pancakes until golden brown and on both sides.
  8. Cut into bite sized strips. Serve with some sweet sauce and chili sauce for dipping.
Posted in

White Chocolate Heart Tarts

Posted on by sarahfoo
01
Feb

< Back to Recipe Listings

White Chocolate Heart Tarts

by ToTT

Say it with tarts this Valentine’s Day! These no-bake heart-shaped tarts look impressive but take no time at all to make!

Cuisine : European Course : Baking Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20-30 mins Serves : 6 Pieces

INGREDIENTS:

  • 200g Digestive Biscuits
  • 60g Butter, melted
  • ½ cup Thickened Cream
  • 80g White Chocolate, melted and cooled
  • A handful of fresh Raspberries

DIRECTIONS 

  1. Place food processor and process till finely chopped.
  2. Add melted butter and combined till mixture till combined.
  3. Pour mixture into Nordic Ware Mini Heart Baking Cake Pan evenly. Using the back of a metal teaspoon, press mixture over base and sides. Refrigerate for 30 minutes or until firm.
  4. Whisk cream until soft peaks form and add melted white chocolate. Fold until combined.
  5. Pour the mixture into the cake pan evenly.
  6. Garnish with fresh raspberries.
Posted in

Nian Gao Puffs

Posted on by editor
30
Jan

< Back to Recipe Listings

Nian Gao Puffs

by ToTT

Looking for an ultra-easy yet delicious snack to serve up this Lunar New Year? These Nian Gao Puffs will seal the deal! Sweet and chewy Nian Gao wrapped in crispy puff pastry, what’s not to love?

Cuisine : Asian Course : Baking Skill Level : Novice
Prep : 5 mins Cook : 20-25 mins Ready in : 25-30 mins Serves : 14 Pieces

INGREDIENTS:

  • Sheets of Puff Pastry
  • Nian Gao, sliced into ~5cm
  • Black Sesame Seeds
  • 1 Egg

DIRECTIONS 

  1. Preheat oven to 190C.
  2. Slice puff pastry into desired size, ensuring there is at least 2cm extra at each side to wrap the nian gao.
  3. Lay the nian gao on top of the puff pastry, wrap into desired shape and seal the edges.
  4. Add 1 tsp of water into cracked egg and whisk lightly.
  5. Using a pastry brush, apply egg wash all over pastry.
  6. Sprinkle some black sesame seeds and bake for 20-25 mins, or until golden brown.
Posted in

Smoked Salmon Ravioli

Posted on by editor
24
Jan

< Back to Recipe Listings

Smoked Salmon Ravioli

by Michele Ow

Make your own homemade ravioli filled with scrumptious smoked salmon and 2-cheese filling served in light butter sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins Serves : 2 Servings

INGREDIENTS:

  • Ravioli Pasta
    • 100g Oo Pasta or Plain Flour
    • 1 Small Egg
  • Smoked Salmon & 2 Cheese Filling
    • Smoked Salmon
    • 150g Ricotta
    • 80g Mascarpone Cheese
    • 30g Grated Parmesan Cheese
    • Salt and Pepper
    • 2 tbsp Olive Oil
  • Light Butter Sauce
    • 50g Butter
    • Parmesan Shavings
    • 2 tbsp Cream (optional)
    • A few Sage Leaves

DIRECTIONS FOR PASTA

  1. Knead ingredients into a ball
  2. Pass through pasta machine and cut

DIRECTIONS FOR FILLING & LIGHT BUTTER SAUCE

  1. Prepare the filling by mixing the ricotta with the mascarpone, the smoked salmon, parmesan cheese, 1 tbsp of olive oil, salt and pepper. Mix well.
  2. To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Cover with cling film.
  3. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  4. In a pot of salted water, cook the ravioli for 2-3 minutes.
  5. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli. Finish with cream if desired.
Posted in

Mushroom and Spinach Quiche

Posted on by editor
24
Jan

< Back to Recipe Listings

Mushroom and Spinach Quiche

by Charlynn Gwee

Indulge in this flavourful, cheesy Mushroom and Spinach Quiche for a savoury breakfast delight!

Cuisine : Baking  Course : Appetizer Skill Level : Novice
Prep : 15 mins  Cook : 30 mins Ready in : 45 mins  Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 6 rashes Bacon, Diced
    • 1 Medium size Yellow Onion, Diced
    • 300g Button Mushroom
    • 100g Wilted Spinach
    • 50g Shredded Cheese
  • Cream Salad
    • 175g Heavy Cream
    • 4 Eggs + 2 Egg Yolks
    • Salt
    • Pepper
    • 1 tbsp Freshly chopped Thyme Leaves
    • Puff Pastry

DIRECTIONS:

  1. Thaw puff pastry.
  2. Preheat oven to 200℃.
  3. Whisk up all ingredients in the cream sauce and set aside.
  4. Fry up diced bacon till crispy and golden brown, set aside.
  5. Sauté onion & mushroom in remaining bacon fat till caramelized.
  6. Line baking mould with puff pastry Layer in bacon, mushroom, handful of cheese and spinach and fill the tart with cream sauce till full.
  7. Bake on bottom heat for 20 mins followed by top heat for another 10 mins.
  8. It’s ready when the shells are golden brown and eggs are firm.
Posted in

Beef Fillet

Posted on by editor
24
Jan

< Back to Recipe Listings

Beef Fillet

by Michele Ow

A delicious and easy-to-prepare beef fillet that is seasoned perfectly with herbs, chicken stock and lemon will leave you wanting more.

Cuisine : European Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 8-10 mins Ready in : 28-30 mins  Serves : 2 Servings

INGREDIENTS:

  • 1 Beef Fillet
  • 50ml Chicken Stock
  • Thyme
  • Rosemary
  • Bay Leaf
  • Parsley
  • 1 Lemon
  • Capers
  • Salt and Pepper

DIRECTIONS:

  1. Season beef fillet with salt and pepper.
  2. In a hot pan, sear the beef fillet for around 8 to 10 minutes.
  3. Pour in chicken stock and add a spring of Rosemary, thyme and 1 bay leaf.
  4. Rest the beef for 10 minutes.
  5. Roughly chop handful parsley, and mix in 1/2 lemon’s zest, and 1/2 tbsp of capers, season well.
  6. Plate beef; enjoy.
Posted in

Peanut Ball Cookies

Posted on by editor
24
Jan

< Back to Recipe Listings

Peanut Ball Cookies

by Julie Yee

This Chinese New Year, bake these savoury-sweet Peanut Ball Cookies for your guests.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS:

  • Group 1
    • 100g Ground Peanut
    • 80g Icing Sugar
    • 120g Plain Flour
    • ½ tbsp. Milk Powder
    • ½ tsp Vanilla Powder
    • 2/3 tsp Double Action Baking Powder
  • Group 2
    • 1 ½ tbsp. Creamy Peanut Butter
    • 80g Peanut Oil

DIRECTIONS:

  1. Mix Group 1 all the ingredients evenly.
  2. Add in Group 2 & mix till a smooth paste is formed.
  3. Mould it into balls of 5gm each. Place on a greased tray.
  4. Egg wash & place ½ a peanut on top.
  5. Bake at 170ºC for approx. 20 minutes.
Posted in

Baked New York Cheesecake

Posted on by editor
24
Jan

< Back to Recipe Listings

Baked New York Cheesecake

by Michele Ow

What a delicious way to end a meal! A classic, creamy Baked New York Cheesecake with simple crust and sour cream topping.

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 3 hr 15 mins Serves : 7” round springform pan

INGREDIENTS:

  • Crust
    • 60g Butter melted, plus extra for tin
    • 90g Digestive biscuit, made into fine crumbs
    • Optional:
    • 1 tbsp sugar, or ½ lemon’s zest or 1-2 tbsp cocoa powder or cinnamon powder / sugar
  • Cheesecake Filling
    • 400g Cream cheese
    • 120g Caster sugar
    • 2 tbsp Plain flour
    • Splash Vanilla extract
    • Finely grated zest of 1 lemon
    • 2 tsp Lemon juice
    • 2 Large eggs
    • 120ml Sour cream or yogurt
  • Sour Cream Topping
    • 50ml Carton soured cream
    • 1 tbsp Icing sugar

DIRECTIONS:

  1. Preheat the oven to 160C. Line the base of the cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  2. Increase the oven temperature to 200C. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  3. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs, one at a time, scraping the bowl and whisk at least twice. Stir the sour cream or yogurt. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
  4. Pour the filling into the tray – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 1-2 hours. The cheesecake may get a slight crack on top as it cools.
  5. Combine 50ml sour cream with the icing sugar for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate until cooled.
  6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Posted in

Almonds Coffee Cake

Posted on by editor
18
Jan

< Back to Recipe Listings

Almonds Coffee Cake

by Trish Yee

Conclude Sunday Brunch with this crumbly, sweet and luxurious Almonds Coffee cake over a cup of coffee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 1 hr 10 mins Serves : 6-8 Servings

INGREDIENTS             

  • 225gm Butter
  • 160gm White Sugar
  • 50gm Brown Sugar
  • 3 no Large Eggs
  • 1 tsp Vanilla Essence or Coffee Emulco
  • 1 tsp Almond Essence
  • 100gm Plain Flour
  • 50gm Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Coffee Powder mix with 1/2 tsp Hot Water
  • Crumble Topping
    • 10gm Instant Coffee Granules
    • 100gm Cold Butter
    • 120gm Flour
    • 40gm Almond Flour
    • 80gm Brown Sugar

DIRECTIONS

  1. Preheat the oven to 150C and grease a baking tin and line with baking paper.
  2. Prepare the crumble toppings by rubbing the mixture all together till it resembles breadcrumbs. Keep in the fridge till ready to use.
  3. Cream the butter with sugar and brown sugar until light and fluffy.
  4. Add in the eggs gradually till the butter fully incorporates with the eggs. Add in the essence and coffee mixture.
  5. Sift the flour, almond flour and baking powder together.
  6. Add the flour into the mixing bowl and mix well.
  7. Pour into the cake tin and scatter the crumble all over the cake surface.
  8. Cover the cake tin with aluminum foil and bake for 40 minutes.
Posted in

Lyonnaise Salad

Posted on by editor
18
Jan

< Back to Recipe Listings

Lyonnaise Salad

by Eric Low

Pack this simple yet classic French salad made with pancetta bacon, potatoes and eggs for lunch this week!

Cuisine : European  Course : Appetizer Skill Level : Novice
Prep : 10 mins  Cook : 10 mins Ready in : 20 mins  Serves : 2 Servings

INGREDIENTS             

  • Dressing
    • 1 tsp Plain Dijon or Whole Grain Dijon Mustard
    •  3 tbsp Lemon Juice or Red Wine Vinegar
    • 3 tbsp Chopped Red Onion or Shallots
    • 80ml Extra Virgin Olive Oil
  • Salad
    • 200gm Assorted Lettuce Leaves (Mesclun), torn into bite size pieces
    • 80g Pancetta Streaky Bacon, diced
    • 2 no Hard Boiled Eggs
    • 1 no Dutch Potatoes, peeled, sliced and boiled
    • 30gm Parmesan Cheese, grated

DIRECTIONS

  1. Whisk all ingredients for dressing together and chill.
  2. Divide lettuce leaves into 2 portions. Sauteed bacon till brown and sprinkle all over the salad. Arrange the sliced eggs and potatoes over the leaves.
  3. Drizzle the dressing over the salad and sprinkle on the parmesan cheese.
Posted in