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Traditional Mee Siam with Condiments

Posted on by editor
22
Jul

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Traditional Mee Siam with Condiments

by Eric Low

Mee Siam, dish of thin rice noodles in a spicy, sweet and slightly sour gravy, is a popular dish among many locals. After cooking, it is served with various condiments such as taupok, fresh prawns and hard boiled eggs. Try making this at home today and you might be surprised at how easy it is!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 40 mins Cook : 30 mins Ready in : 70 mins Serves : 2

INGREDIENTS:

    • ½ pkt Bee Hoon (rice vermicelli) ~160g, soak in water for half an hour
    • 3tbsps Oil
    • 1tbsps Chili Paste (Chili Boh)
    • 1tsps Belachan
    • 60g Bean sprouts (Taugeh)
    • 150ml Water

    For the Mee Siam Gravy 

    • 8 tbsp Oil
    • 2 tbsp Whole fermented Soya Bean (Tau Cheo), slightly chopped
    • 100g Dried anchovies (Ikan bilis)
    • 1 no. Red onion, sliced
    • 1 stalk Lemongrass, bruised
    • 60g Spice paste (Rempah)
    • 40g Chili paste (Chili boh)

    For the Condiments

    • 2 nos Eggs, hard boiled, cut into wedges
    • 8 nos Fresh prawns, peeled and blanched
    • 2 stalks Chinese Chives (Ku chai), diced
    • 2 pcs Tau pok, cut into dices
    • Fried shallots
    • Calamansi limes

DIRECTIONS:

  1. Drain the vermicelli from soaking in water. Heat oil; fry the chili paste, dried shrimp and belachan powder/granules together.
  2. Add bean sprouts and vermicelli; pour in one third of the water. Cover wok and reduce to low fire and toss the vermicelli every 2-3 minutes, adding the rest of the water as required gradually.
  3. Cook vermicelli until it is soft on taste. Add more water than required if necessary to achieve the right noodle texture due to the variable of fire control.
  4. Transfer vermicelli to a serving tray and keep warm.

    For the Mee Siam Gravy

  5. Heat oil, add fermented soya bean paste and cook for a minute. Add ikan bilis, sliced onions and lemon grass. Cook for two minutes

  6. Add in chili and tamarind pastes; pour in water and coconut milk. Bring gravy to the boil and simmer for 20-30mins.

  7. Strain gravy and discard the solids. Add peanuts if using, simmer for another half an hour, adjust taste of gravy with sugar and some extra salt if required. If gravy is too concentrated, dilute with some water as required.

    For the Condiments

  8. Divide noodles into four serving bowls. Pour hot gravy over and garnish with the above condiments.

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Italian Style Baked Potato with Ham and Mozzarella Flan

Posted on by editor
22
Jul

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Italian Style Baked Potato with Ham and Mozzarella Flan

by Daniele Sarno

Chef Daniele Sarno shares with us a palatable Italian Style Baked Potato which is a true slice of perfection.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 30 mins Ready in : 70 mins Serves : 6

INGREDIENTS:

  • 170g Red skin potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated parmesan cheese
  • 1 Whole eggs
  • 15g Cooked ham
  • 15g Provolone cheese
  • 20g Buffalo mozzarella
  • Chopped fresh parsley leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed black pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  4. Mix well all the ingredients until get a smooth creamy mixture.
  5. Grease the mold with the butter and dust with the bread crumbs.
  6. Pour the mixture into the mold until cover half of it.
  7. Cover with slice buffalo mozzarella and provolone cheese.
  8. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  9. Oven-baked for 30 minutes, 180ºC.
  10. Remove from the oven, rest for a minute, serve.

     

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Durian Cream Puff

Posted on by editor
22
Jul

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Durian Cream Puff

by Trish Yee

Chef Trish Yee shares with us the devilishly good Durian Cream Puff which is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 35 mins Ready in : 85 mins Serves : 12

INGREDIENTS:

  • For the Durian Choux Pastry (A) Dry Mixture
    • 65g Self-raising flour
    • 1 tbsp Caster sugar
    • Pinch of Salt (omit the salt if you are using salted butter)
  • (B) Butter Mixture
    • 60g Butter
    • 120g/ml Milk
    • 2 Large eggs
    • For the Durian Paste
    • 150g Durian flesh
    • 50g Whipping cream

DIRECTIONS:

         For the Durian Choux Pastry

  1. In a large bowl, sift ingredient (A) together and set aside.

  2. In a heavy saucepan, add (B) and bring to boil and make sure butter has fully melted.

  3. Turn the stove to low heat and stir in ingredient (A) at once. Stir vigorously to avoid lumps. Remove from heat once the mixture forms into dough ball and does not stick to the pan.

  4. Add in the eggs one egg at a time and mix till the egg is incorporated in the batter, then add in another egg.

  5. Scoop the batter into a piping bag and pipe the batter onto a baking tray greased with butter and leaving a 2 inch gap in between each puff.

  6. Bake for 35 minutes for 150ºC and leave to complete cool on the cooling rack before piping in the durian paste.

  7. Dust with icing sugar to finish.

    For the Durian Paste

  8. In a large bowl, whisk the whipping cream till stiff peak.

  9. Using a food processor, give the durian meat a few pulses to make the paste smoother.

  10. Fold the whipped cream into the durian mixture. Chill in the fridge till take it out when you are ready to use.

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Baked Char Siew Puff

Posted on by tott
08
Jul

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Baked Char Siew Puff

By Trish Yee

Enjoy these mouth-watering Baked Char Siew Puff with sweet char siew fillings and flaky puff pastry.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 110 mins Cook : 35 mins
Ready in : 145 mins Serves : 10 pieces

INGREDIENTS:

Ingredients for Pastry

  • 200g Flour (Group A)
  • 60g Butter- use salted butter (Group A)
  • 25g Sugar (Group A)
  • 120ml Water (Group A)
  • 160g Flour (Group B)
  • 100g Shortening/ lard for best results (Group B)

Ingredients for Filling

  • 200g Pork or Chicken meat, cut into tiny cubes.
  • 1 Small Onion
  • Ingredients for Seasoning
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Oyster sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp White Pepper
  • Pinch of Five Spice Powder
  • Some Water

Ingredients for Gravy

  • 1/2 tbsp Corn Starch
  • 1 tbsp Water

DIRECTIONS:

  1. For the pastry, follow steps 2 to 13.
  2. Mix well flour and butter of pastry (A), then add in sugar and water. Knead into dough (A)
  3. Mix well pastry (B), knead to a dough (B).
  4. Leave dough (A) and (B) for 30 min.
  5. Divide the both dough into 20 equal pieces.
  6. Wrap the dough (B) into dough (A) and flatten it.
  7. Roll the dough into long flat piece and roll it up like Swiss roll.
  8. Put the dough 90C and roll into flat again and roll up like Swiss roll again.
  9. Put it in fridge for 30 min.
  10. Place 1tbsp filling on the dough.
  11. Wrap into a book fold.
  12. Brush some egg fluid on surface. Put some sesame seed on top.
  13. Bake for 20-25 min at 180C. Glaze with golden syrup and bake further for 5 mins.
  14. For Char Siew Fillings, follow steps 15 to 21.
  15. Heap up some oil, sauté onion till fragrant.
  16. Add in the meat and fry for a while.
  17. Add in seasoning and some water.
  18. Fry until a bit dry up.
  19. Add in gravy.
  20. Turn off the heat and remove.
  21. Leave to cool.
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Mushroom Risotto from Scratch

Posted on by tott
06
Jul

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Mushroom Risotto from Scratch

By Chris Ng

Learn to make this rich, creamy Mushroom Risotto from scratch!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 100 mins
Ready in : 105 mins Serves : 2-4 servings

INGREDIENTS:

Ingredients for Chicken Stock

  • 100g Chicken bones
  • 2-3 stalks Celery
  • 1/2 no Carrot
  • 1 no Onion

Ingredients for Risotto

  • 100g Risotto rice
  • 20g Butter
  • 3-4 no Shitake mushrooms (sliced)
  • 2 no Garlic (minced)
  • 1 L Hot vegetable/chicken stock
  • 1 tbsp Parmesan Cheese
  • Pepper to taste
  • Salt to taste

DIRECTIONS:

  1. For the Chicken Stock, follow steps 2 to 4.
  2. Pre heat oven to 200.
  3. Roast chicken bones in oven for 15-20 mins.
  4. Put bones and vegetables into pot or pressure cooker, low heat for 1hr (30mins in pressure cooker).
  5. For the Chicken Stock, follow steps 6 to 11.
  6. Melt butter in pan, sauté mushrooms for 3-4 mins. Remove from heat.
  7. Add garlic and risotto rice into pan and sautéed until rice turns slightly translucent.
  8. Add one ladle of the hot stock and stir the risotto until the stock gets absorbed into the rice.
  9. Continue process until rice is cooked (al dente)
  10. Add in mushrooms and cheese.
  11. Salt and pepper to taste.
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Duck Confit with Foie Gras & Truffle Jam

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06
Jul

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Duck Confit with Foie Gras & Truffle Jam

By Michele Ow

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.

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

INGREDIENTS:

  • 2 pcs Duck Legs
  • Rock Salt
  • Salt & Pepper
  • Duck Fat and/or Olive Oil
  • ¼ cup Shallots, minced
  • ½ cup Red Wine
  • ½ cup Beef Stock
  • 2 tbsp Butter
  • 1 tbsp Rosemary, chopped
  • 2 pcs Foie Gras
  • Fleur De Sel
  • Cracked Black Pepper

DIRECTIONS:

  1. To make the Duck Confit, follow steps 2 to 7.
  2. Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.
  3. Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.
  4. Preheat oven to 140C. Bake until very tender and just beginning to fall from the bone.
  5. Remove duck legs from fat / oil and allow fat to cool.
  6. Turn oven 190C to crisp up skin -Top part and Pan Fry to crisp up the bottom part.
  7. Reserve the pan for glaze.
  8. To make the glaze, follow steps 8 to 11.
  9. In a sauté pan, over medium high heat, add enough olive oil to coat the pan.
  10. Add shallots and cook until translucent.
  11. Add the red wine and the stock to reduce by half.
  12. Add butter and chopped rosemary.
  13. To make the Foie Gras, follow steps 13 to 16.
  14. In a very hot pan sear piece of Foie Gras 2 minutes a side, sprinkle with Fleur de Sel and a tad of black pepper after turning to the second side.
  15. Truffle jam & truffle oil to garnish.
  16. Assemble duck confit, then top with Foie Gras, and drizzle with truffle jam and red wine reduction.
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Italian style Baked Potato and Mozzarella Flan

Posted on by tott
06
Jul

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Italian style Baked Potato and Mozzarella Flan

By Daniele Sarno

This Italian style Baked Potato and Mozzarella Flan is so delicious that will leave wanting for more!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 45 mins Cook : 30 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

  • 170g Red Skin Potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated Parmesan Cheese
  • 1 Whole Eggs
  • 15g Cooked Ham
  • 15g Provolone Cheese
  • 20g Buffalo Mozzarella
  • Chopped Fresh Parsley Leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed Black Pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes.
  4. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  5. Mix well all the ingredients until get a smooth creamy mixture.
  6. Grease the mold with the butter and dust with the bread crumbs.
  7. Pour the mixture into the mold until cover half of it.
  8. Cover with slice buffalo mozzarella and provolone cheese.
  9. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  10. Oven-baked for 30 minutes, 180ºC.
  11. Remove from the oven, rest for a minute, serve.
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Lasagna

Posted on by tott
06
Jul

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Lasagna

By Michele Ow

Nothing beats a classic lasagne! Savour every bite of this meaty cheesy lasagne that is perfect for any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 4

INGREDIENTS:

Ingredients for Ragu Sauce

  • Olive oil
  • 2 tbsp Yellow onion (diced)
  • 100g Beef (minced)
  • 50 Fatty minced pork
  • 50ml Red wine
  • 2 tbsp Diced tomatoes
  • 1 Bay leaf & thyme
  • 1/2 cup Water
  • 1/4 Beef cube

Ingredients for Bechamel sauce

  • 2 tbsp butter.
  • 2 tbsp flour.
  • 1 1/4 cups milk, heated.
  • Salt
  • Freshly ground pepper
  • Mozzarella
  • Nutmeg

DIRECTIONS:

  1. For the Ragu sauce, follow steps 2 to 6.
  2. To a fry pan, add olive oil, and onions, and sliced bacon and cook for 5-7 min.
  3. Add beef and pork mince and cook until fragrant.
  4. Deglaze with red wine.
  5. Put diced tomatoes, beef cube and water and Bay leaf.
  6. Simmer for 15 minutes.
  7. For Bechamel sauce, follow steps 8 to 11.
  8. Fry flour and butter until medium yellow.
  9. Add milk.
  10. Season with nutmeg, salt & pepper.
  11. Remove from heat and add mozzarella.
  12. Layering of lasagna.
  13. Beef Ragu > Pasta sheet > Béchamel sauce.
  14. Repeat 2 times.
  15. Top with Parmesan cheese.
  16. Bake for 30min, rest for 15 min before cutting.
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Earl Grey Creme Brulee

Posted on by tott
06
Jul

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Earl Grey Creme Brulee

 

Learn to bake this silky smooth Earl Grey Crème Brulee for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 80 mins
Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 250ml Cream
  • 250ml Milk
  • 4 no Earl Grey teabags
  • 120g Egg Yolks
  • 100g Sugar

DIRECTIONS:

  1. Preheat oven at 140 deg.
  2. Combine cream & milk in a pot & bring to simmer. Add tea leaves and steep for 1 hour.
  3. Strain cream mixture & bring to boil again.
  4. Whisk egg yolks with sugar. Slowly drizzle cream mixture into egg mixture while whisking. Strain custard mix through sieve.
  5. Remove air bubbles with spoon, pour mixture evenly into ramekins. Place ramekins in a deep tray.
  6. Fill tray with hot water halfway up the sides of the ramekins. Bake for 20mins, or until custard is just slightly jiggly in the centre.
  7. Cool & then chill till set.
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BBQ Baby Back Ribs

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06
Jul

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BBQ Baby Back Ribs

By Michele Ow

Dig into this tender and flavourful BBQ Baby Back Ribs you will ever taste with Chef Michele’s recipe!

Course : Main Skill Level : Novice
Prep : 15 mins Cook : 100 mins
Ready in : 115 mins Serves : 2 servings

INGREDIENTS:

  • 1/2 slab Baby back ribs
  • 1/8 cup Brown sugar
  • 1 tsp Smoke/sweet paprika
  • 1 tsp Garlic salt
  • Pinch of Salt
  • Pinch of Cayenne (optional)
  • BBQ sauce

DIRECTIONS:

  1. Combine all ingredients (except BBQ sauce) in a bowl – This is your dry rub.
  2. Rub this mixture all around the ribs.
  3. Double foil the ribs (bone side up) & bake at 120°C for 1 hour.
  4. Remove and baste the ribs with the BBQ sauce.
  5. Wrap again and bake at 120°C for ½ hour.
  6. Remove, and cut up ribs and add more BBQ if required.
  7. Broil for 2/3 minutes until ribs are bubbling with tender goodness.
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