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Upside-Down Butter and Caramelised Apple Cake

Posted on by editor
24
Jul

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Upside-Down Butter and Caramelised Apple Cake

by President

An upside-down cake is a cake that is baked usually with chopped fruits seating on the bottom of the pan, then turned over so that they form a decorative topping once the cake is inverted.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Sugar for Caramel
  • 4 Apples (peeled and sliced)
  • 160g All-Purpose Flour
  • 11g Baking Powder
  • 160g Unsalted President Butter (softened)
  • 1 Large Vanilla Pod (seeds only)
  • 120g Caster Sugar
  • 3 Whole Eggs
  • 2 Egg Yolks

Chantilly

  • 200ml President Whipping Cream
  • 40g Icing Sugar

DIRECTIONS:

        To prepare caramel

  1. Place a small saucepan on medium heat. Sprinkle a layer of sugar on the pan. Cook until golden brown and sprinkle more sugar, stirring with a spatula.

  2. Add remaining sugar and cook until the caramel turns golden brown. Pour caramel into a 22x4cm cake pan and coat the bottom well. Arrange the apple slices in pan.

    To prepare cake mixture

  3. Sift flour and baking powder together.

  4. In a mixing bowl, beat the butter, vanilla seeds and sugar. Add eggs and egg yolks and whisk well. Stir in the flour to form a smooth batter and pour over the apples in cake pan.

    To bake

  5. Preheat the oven to 175°C. Place the cake pan in the centre of the oven and bake for 35 minutes, or until cooked. Cool in the pan and unmould onto a plate.

    To prepare Chantilly

  6. Combine cream and icing sugar. Whisk with an electric mixer until stiff peaks form. Pipe onto cake before serving.

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Mushroom and Cheddar Croque Monsieur

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24
Jul

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Mushroom and Cheddar Croque Monsieur

by President

Start your day with this decadent and simply heavenly sandwich, enjoyed over an aromatic cup of coffee.  Add ham to your recipe for a heartier version.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

Béchamel Sauce

  • 60g Président Unsalted Butter
  • 50g All-Purpose Flour
  • 400ml Fresh Milk
  • Salt, Pepper, Nutmeg (to taste)
  • 3 tbsp Cooking Oil
  • 250g Butter Mushrooms (quartered)
  • 50g President Unsalted Butter
  • 8 slices of Sandwich Loaf
  • 100g President Unsalted Butter (melted)
  • 16 slices of President Cheddar Cheese
  • Rocket Salad (for decoration)

DIRECTIONS:

         To prepare sauce

  1. In a sauté pan, melt butter over low heat. Sprinkle in flour and cook, stirring from time to time, for 5 to 10 minutes, or until the mixture turns a whiter shade. Add cold milk, season to taste, and bring gently to boil. Set aside.

    To assemble sandwich

  2. In a frying pan, heat the oil over medium heat. Add mushrooms and butter and cook for 3 to 4 minutes. Drain oil and set aside.

  3. Brush bread on both sides with melted butter. Spread some béchamel on a slice of bread. Top with mushrooms and 2 slices of cheddar cheese. Cover with a slice of bread, spread with béchamel, top with mushrooms, then 2 slices of cheddar cheese.

    To gratinate

  4. Preheat oven to 200°C. Place sandwich in a baking pan and place on top deck of the oven. Gratinate until top is slightly browned. Serve as a hot sandwich.

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Teriyaki Chicken

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24
Jul

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Teriyaki Chicken

by Eric Low

Teriyaki Chicken is a commonly seen dish in many Japanese restaurants. The chicken is grilled after marinating in teriyaki sauce for at least half an hour, then laid over a bed of sautéed shiitake mushrooms and onions. Another cooking method is to lightly sear the meat and bake it in the oven.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 4 pieces of Boneless Chicken Leg (720g)
  • 250ml Teriyaki Sauce
  • 2 Medium Onions (sliced)
  • 100g Fresh Shitake Mushrooms (sliced)

DIRECTIONS:

  1. Marinate the chicken legs with 125ml of the teriyaki sauce for at least half an hour.
  2. Saute the vegetables with some oil, set aside and keep warm.
  3. Heat the grill and brush lightly with oil.
  4. Grill the chicken for 5 minutes on each side.
  5. Alternatively, in a hot pan sear the chicken and bake off in the oven for 10mins.
  6. Slice chicken and arrange over onions and mushrooms.
  7. Heat up the remaining teriyaki sauce and drizzle over.
  8. Serve immediately.
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Pan Fried Fish Fillet with Romesco Sauce

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24
Jul

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Pan Fried Fish Fillet with Romesco Sauce

by Eric Low

Fish fillets are seasoned with salt and pepper then dusted with flour before pan frying. The romesco sauce is made by sweating the bell peppers then blending it. Garlic, olive oil, paprika, almonds and red wine vinegar are incorporated into the blender to form a purée.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 8 pieces of Fish Fillets (Pacific Dory, Snapper, Seabass) – 70g each
  • Salt and Pepper
  • Flour (for dusting)
  • Oil (for pan frying)

Sauce

  • 2 Large Red Bell Peppers (grill until charred and blistered)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Garlic (chopped)
  • 1 tbsp Paprika Powder
  • 100g Almonds (toasted)
  • 200ml Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • Salt (to taste)
  • Tabasco Sauce (to taste)

DIRECTIONS:

  1. Sweat the grilled peppers in an airtight plastic bag for 15 minutes. Peel off blistered skin and seeds. Put the bell pepper into a juice blender.
  2. Add garlic with 4 tbsps olive to the bell peppers. Mix in paprika, almonds and red wine vinegar.
  3. Pulse the blender mixture to a smooth puree, adding the remaining olive oil along the way. Season with salt and dash some Tabasco to spice up the sauce.
  4. Season fish fillets with salt and pepper. Dust with flour and pan fry till cooked.
  5. Serve with romesco sauce.
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Chef Special Mee Rebus Deluxe

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24
Jul

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Chef Special Mee Rebus Deluxe

by Eric Low

Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret! Chili paste and spice paste are fried till fragrant then combined with dried shrimps and peanuts. Ingredients for gravy are then mixed together and brought to boil. The noodles are blanched and covered in spoonfuls of sauce.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

Gravy

  • 100ml Oil (for cooking)
  • 50g Spice Paste (rempah)
  • 100g Chilli Paste
  • 30g Dried Shrimp (coarsely grounded)
  • 50g Taucheo (fermented bean paste)
  • 10g Curry Powder
  • 170g Sweet Potatoes
  • 50g Coarse Grounded Roasted Peanuts
  • 1 litre of Water
  • 80ml Coconut Milk
  • 30g Gula Melaka
  • 1 tbsp Dark Soya Sauce
  • ½ tsp Salt (to taste)

Garnish (per portion)

  • 120g Yellow Noodles
  • 50g Bean Sprouts
  • 40g Bean Curd (fried and cut into cubes)
  • 3 pieces of Fresh Prawns (blanched)
  • 10g Fried Shallots
  • 5g Chinese Celery (chopped)
  • 1 Egg (hard boiled, sliced)
  • 1 Calamansi Lime
  • Fresh Green Chillies (sliced)

DIRECTIONS:

  1. Heat oil, fry spice paste and chili paste till fragrant. Add dried shrimps and peanuts and continue to fry for another 3 minutes.
  2. Mix in taucheo, curry powder, sweet potatoes and peanuts; pour in water and coconut milk. Bring to boil, add gula melaka and kicap manis. Simmer till potatoes are tender.
  3. Blend gravy and season with salt.
  4. To serve, blanch noodles and bean sprouts for 1 minute. Spoon about 150g of sauce for each portion. Garnish with bean curd, fried shallots, chopped Chinese Celery, sliced hard boiled egg and a calamansi lime. Serve with fresh green chilies.
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Cranberry Marmalade (for Turkey)

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23
Jul

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Cranberry Marmalade (for Turkey)

by Eric Low

This marmalade is traditionally created for  complimenting the christmas turkey. Sugar is first caramelized then spices are added. The cranberries are added last and mixture is let to simmer until thick and jam-like.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 15

INGREDIENTS:

  • 60g Sugar
  • 4 tbsp Water
  • 1 piece of Cinnamon Stick
  • 100g Onions (finely chopped)
  • 200ml Red Grape Juice
  • 200ml Water
  • 150g Dried Cranberries
  • 50ml Red Wine or Port Wine
  • 25ml Red Wine Vinegar

DIRECTIONS:

  1. Caramelise sugar with spices. Add the onions and pour in the grape juice, wine and water.
  2. Add the cranberries and bring to the boil. Reduce heat to simmer. Cook for half an hour over a slow fire until thick and jammy. Remove spices before serving.
  3. Puree half of the cranberries to get a more jam like consistency if desired.
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Mushroom Stuffing (for Turkey)

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23
Jul

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Mushroom Stuffing (for Turkey)

by Eric Low

This stuffing has chicken, mushrooms and chestnuts seasoned with salt and pepper. The stuffing is then steamed and is sliced before serving. Alternatively, it can be stuffed into the christmas turkey.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 15

INGREDIENTS:

  • 200g Chicken Breast Meat (skinless, diced)
  • 125ml Whipping Cream
  • 1 Egg White
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 10g Dried Chinese Mushrooms (soaked, diced)
  • 60g Roasted Chestnuts (diced)
  • 1 stalk of Fresh Rosemary (chopped)

DIRECTIONS:

  1. Blend the chicken meat with the cream. Thin out with some egg whites if necessary. Season the chicken meat with salt and the pepper.
  2. Mix the mushrooms and chestnuts with the blended chicken meat.
  3. On a working top, spread a sheet of cling wrap and place a portion of the stuffing on top. Spread out and roll up the plastic like a sausage. Secure both ends and wrap around with aluminum foil.
  4. Steam the stuffing for 20 minutes until cooked. Allow to rest for 10 minutes before slicing.
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Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

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23
Jul

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Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

by Eric Low

The main component for this aioli is the roasted garlic purée. Garlic is first tossed with oil, salt and pepper then roasted in the oven. It is then purée into paste with olive oil. Aioli is formed when the purée mixed with mayonnaise.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 35 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (unpeeled, break into cloves)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 200g Mayonnaise
  • 1 tbsp Roasted Garlic Puree
  • 2 tbsp Chopped Parsley

DIRECTIONS:

  1. Preheat oven to 160°c. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.
  2. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.
  3. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.
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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

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23
Jul

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Fresh Egg Noodles with Chicken and Mushrooms with Chef Eric’s Special Home Made Oyster Sauce

by Eric Low

A classic household recipe but with chef’s special sauce! The chicken is blanched till it is fully cooked and the meat is shredded. Combine the chicken bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring the mix to boil and simmer for 30-40 minutes until flavourful. Boil the egg noodles and served with ample sauce over it.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 1 piece of Whole Chicken Breasts or Thigh

 

Home Made Oyster Sauce

  • 200g Chicken Bones
  • 100ml Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 350ml Chicken Stock
  • 30g Dried Oysters
  • ½ tsp Penang Shrimp Paste
  • 20g Dried Scallops (shredded)
  • 10g Dried Chinese Mushrooms (soaked, remove stalks)
  • 1 tbsp Sugar
  • Cornstarch (for thickening)
  • Assembly
  • 200g Shredded Chicken Meat
  • Sliced Chinese Mushrooms
  • HK Dried Egg Noodles
  • Mustard Greens or Cai Xin (blanched)

DIRECTIONS:

  1. Blanch chicken breasts/thigh until cooked. Extract meat and shred it. Retain bones for sauce.
  2. Combine bones, soya sauces, chicken stock, dried oysters, shrimp paste, dried scallops and mushrooms. Bring sauce ingredients to boil and simmer for 30-40 minutes until flavourful. Strain and discard away the solids.
  3. Adjust taste of sauce with sugar and thicken slightly with cornstarch solution.
  4. Bring a large pot of water to boil and blanch egg noodle not more than 2 minutes. Refresh in cold water and re blanch again.
  5. Transfer noodle to serving plate, spoon some of the oyster sauce over, garnish with shredded chicken meat, mushrooms and mustard greens.
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Sambal Ikan Bilis Chili

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23
Jul

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Sambal Ikan Bilis Chili

by Eric Low

Also known as anchovies in chili paste, this paste is crucial for a good nasi lemak. The ikan bilis is mixed with a sautéed shallots, garlic and lemon grass fusion then doused with ample chili paste and spoonfuls of belachan.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 10

INGREDIENTS:

  • 200ml Oil (plus extra if needed)
  • 200g Shallots (finely minced)
  • 4 cloves of Garlic
  • 2 stalks of Lemon Grass (trimmed, use only bottom half)
  • 50g Dried Anchovies or Ikan Bilis (rinsed)
  • 500ml Wet Chilli Paste
  • 2 tbsp Belachan Powder
  • 100g Sugar or Gula Melaka
  • 1 tsp Salt

DIRECTIONS:

  1. Finely ground shallots, garlic and lemon grass together into a paste.
  2. Heat oil and sauté the paste till fragrant, add dried anchovies and cook for another minute.
  3. Pour in wet chili paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.
  4. Add belachan powder, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.
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