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Clam Chowder

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22
Jul

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Clam Chowder

by Michele Ow

Try this amazingly creamy Clam Chowder that is made from scratch with live clams and enjoy the true taste of seafood!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

  • ½ Live clams
  • 1 no. Potato for baking
  • 4 pcs Bacon
  • ½ no. Onion
  • Butter
  • Cream
  • Olive oil
  • Chives for garnish

DIRECTIONS:

  1. Bake potato in foil in oven @ 180°C for 30 mins.
  2. Allow potato to cool before shredding.
  3. In a wok, steam clams lightly. Remove the shells and clam meat; reserve liquid.
  4. Lay out 2 strips of bacon and slice finely into strips.
  5. Heat a sauce pan. Add butter and olive oil and fry onions until translucent. Add bacon and fry until fragrant.
  6. Add clam juice and water, following by shredded baked potato. Allow to simmer for 20 minutes.
  7. Finish with cream.
  8. Place the other 2 pieces of bacon between kitchen towels and put in microwave for 3 minutes.
  9. Place soup in 2 bowls and garnish with bacon piece and chives.
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Traditional Sliced Bak Kwa

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22
Jul

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Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g

INGREDIENTS:

  • 600 g Shoulder Butt / Twee Bah (deveined)
  • 150 g Fine Sugar
  • 2 tbsp Thai Fish Sauce
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Light Soya Sauce
  • A pinch of Pepper
  • 1/2 tbsp Rose Wine
  • 3 tbsp Margarine/ Lard
  • 1/2 tsp MSG (Optional)
  • 1/2 tbsp Papaya Oil (Optional)
  • 284 Char Siew Red Coloring
  • Use Nitrite Powder to retain the meat color.
  • Keep it for less than 3 months.

DIRECTIONS:

  1. Mix all the seasonings in a big bowl.
  2. Place all the minced meat inside & mix well. Leave it for ½ hr.
  3. Press thinly on tray / bamboo sieve greased with oil.
  4. Place in oven at 50 C for 2hr or under the sun 1day till dry.
  5. Store in freezer lined with paper. Bak Kwa can be kept for 3mths.
  6. Grill at 250C till golden brown (5 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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Garlic and Rosemary Focaccia

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22
Jul

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Garlic and Rosemary Focaccia

by Thripti Hinduja

This beautiful Italian focaccia is packed with garlic and rosemary. It tastes amazing by itself and even better when served alongside spaghetti!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 8-10

INGREDIENTS:

  • 11/4 cups of Water (Dough)
  • 2 tbsp Olive Oil (Dough)
  • 1 tsp Sugar (Dough)
  • 11/2 tsp Salt (Dough)
  • 1 tsp Minced Garlic (Dough)
  • 1 tbsp Chopped Rosemary (Dough)
  • 3 cups Bread Flour (Dough)
  • 2 tsp Instant Yeast (Dough)
  • 2 tbsp Olive Oil
  • 1 tbsp Rosemary, chopped
  • 1 tsp Garlic

DIRECTIONS:

  1. Add all dough ingredients except the rosemary in the order mentioned and select the dough cycle.
  2. When the cycle is complete punch down the dough and remove it from the bread pan.
  3. Stretch and push the dough onto a lightly greased shallow baking pan. Cover with a clean tea towel and allow it to rise in a warm place for 30 minutes or until double in height.
  4. With your fingers make indentions I the dough to give is a dimple effect.
  5. Stir the topping ingredients together and brush the top of it.
  6. Bake at 220 C for 15 mins – 20 mins or until the crust is browned. 
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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

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22
Jul

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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

by Felix Chong

Fancy home-smoked salmon for sandwiches or salad? It’s right at your fingertips now with the Nordic Ware Kettle Smoker where everything is possible! Don’t worry about getting your kitchen all smoky because the Smoker will do the job for you. Once you get the hang of smoking your own seafood, meat or even dessert, you will never stop experimenting! You will also be able to create all kinds of smoked flavours that you want to achieve, such as fruity smoke flavour, tea smoke flavour or herbal flavour smoke.. it never ends!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Smoked Oak Chips
  • 250g Salmon
  • 20g Arugula Salad
  • 4 tbsp Plain Yoghurt
  • 1 piece Japanese Cucumber
  • Pinch of Pink Peppercorns (optional)
  • Extra Virgin Oil (enough to drizzle)
  • Pinch of Sea Salt Flakes

DIRECTIONS:

  1. Lightly season the salmon with sea salt for 20 minutes.
  2. Wash off the salt after 20 minutes and pat dry the salmon.
  3. Place the oak chips in the kettle and heat it up.
  4. Once the smoke is out, place 1 cup of ice cubes into it, place the salmon on the round tray that’s with the holes and place it on top of the cold smoke and cover it, allow it to smoke for 15 minutes.
  5. After 15 minutes, remove from the tray and set aside.
  6. Place the yoghurt and chopped cucumber into a mixing bowl and mix well.
  7. Slice the salmon diagonally thinly and place it around the plate.
  8. Toss the arugula salad with sea salt flakes and extra virgin oil and place it around the smoked salmon.
  9. A spoonful of the yoghurt and cucumber dressing in the middle of the dish.
  10. Lightly crush few pieces of pink peppercorn on the dish (optional).
  11. Ready to serve!

     

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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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Vietnamese Spring Roll with Wagyu Beef

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22
Jul

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Vietnamese Spring Roll with Wagyu Beef

by Groxers

These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 200g Joshu Wagyu beef striploin
  • 75g Rice Vermicelli, uncooked
  • 10pcs Vietnamese Rice Paper Sheet
  • 2 tbsp fresh Thai Basil, chopped
  • 4 tbsp fresh Mint Leaves, chopped
  • 4 tbsp fresh Cilantro or Chinese Parsley (optional)
  • 4 Butterhead Lettuce Leaves, shredded
  • 1 small Carrot, halved & cut into thin strips
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
  • Dipping Sauce 1 
    • 4 tbsp Lee Kum Kee Hoisin Sauce
    • 2 tsp Peanuts, finely chopped

    Dipping Sauce 2

    • 4½ Fish Sauce
    • 80ml Water
    • 3 tbsp fresh Lime Juice
    • 1½ clove Garlic, peeled and minced
    • 2½ tbsp Whtie Sugar

    1 tsp Lee Kum Kee Chili Garlic Sauce

DIRECTIONS:

  1. Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
  2. While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
  3. Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.

    Assembling the spring rolls

  4. Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.

  5. About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.

  6. Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.

  7. Repeat steps 1 – 3 to make the rest of the spring rolls.

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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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