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Chili Crab Sauce

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22
Jul

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Chili Crab Sauce

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Potentially the most popular of all local crab dishes, the chili crab is popular for its flavorful sweet, salty, chili-hot tomato sauce. Many like to use the mantous to mop up the gravy! Try this recipe to satisfy that chili crab craving without buying the entire crab! 

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • Spice Paste
  • 100g Shallots
  • 20g Garlic
  • 40g Lemongrass
  • 40g Galangal
  • 20g Ginger
  • 2g Turmeric Powder
  • 20g Belachan
  • 30g Buah Keras
  • Sauce
  • 4 tbsp Extra Oil
  • 30g Dried Shrimps (Hay Bee), finely ground
  • 40g Spice Paste
  • 1 tbsp Chili Paste
  • 1 tbsp Fermented Bean Paste
  • 200ml Ketchup
  • 500ml Water
  • 2 tbsp Corn Starch, mixed with 4-5 tbsp water
  • Assembly
  • 8 Eggs
  • 500g Fresh Crabmeat
  • Coriander leaves for garnish
  • 8pcs Mantou

DIRECTIONS:

  1. In a food processor, place all ingredients for spice paste in sequence and blend. Process until you obtain a fine paste.
  2. Place eggs in sous vide machine and cook at 64°C for an hour.
  3. Heat extra oil, saute dried shrimps, fermented bean paste and spice paste together. Add chili paste. Cook briefly.
  4. Pour in ketchup and water. Bring to boil and thicken sauce slightly with corn starch solution.
  5. Add the crabmeat and bring to simmer. Serve hot with sous vide eggs, diced tomatoes, fresh coriander leaves and mantou buns.
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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

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22
Jul

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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

by Stephan Zoisl

Chef Stephan Zoisl shares with us his Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce! Add a twist to your scallops today for a fancy meal at home!  

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 12pcs Scallops
  • 1tbsp Honey
  • 1tbsp Hoisin Sauce
  • 200g Ketchup
  • 1tbsp Brown Sugar
  • 1tbsp Plum Sauce
  • 1tbsp Dark Soy Sauce
  • 1tsp Worcestershire sauce
  • 1 tbsp XO Sauce
  • 1 tsp Fish Sauce
  • 1 Red Onion, peeled & chopped
  • 1 Garlic clove, peeled
  • Juice of 1 lemon
  • 100ml Water
  • Mix Spice (Star anise, cinnamon, gloves, coriander seeds, cumin seeds, fennel seeds)
  • 1tbsp Peanut Oil

DIRECTIONS:

  1. Add peanut oil to pressure cooker, heat up – add in garlic, onions, all the spices, roast for 1 minute. Add in brown sugar and honey – continue roasting for another minute.
  2. Add in all other ingredients except the water and the scallops. Cook for 2-3 minute – add the water.
  3. Close the lid, setup the pressure and cook for 10 minutes with pressure 1. Release the pressure and keep BBQ sauce aside.
  4. Preheat a pan, pan-sear the scallops on high heat, 30-45seconds on each side. Serve with the BBQ sauce.
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Spicy Minced Prawns served in Lettuce Cups

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22
Jul

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Spicy Minced Prawns served in Lettuce Cups

by ToTT

These Spicy Minced Prawns served in Lettuce Cups serve as a tasty, appetising starter to any meal! Feel free to leave the minced prawn filling separate from the lettuce cups and let guests assemble it on their own for extra fun! 

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 200g Prawns, peeled, de-veined
  • 250g Heirloom Tomatoes, diced
  • 1 small Red Onion, diced
  • 100g Cucumber, peeled and diced
  • 1pc Lime
  • 1pc Lemon
  • 2 tbsp Coriander
  • 1 tsp Fresh Chilli, chopped
  • 1 tbsp Italian Parsley
  • Extra Virgin Olive Oil, to finish
  • ½ tbsp Peanut Oil, for frying
  • ¼ Onion, peeled and finely diced
  • 1 tsp Fresh Ginger, peeled and chopped
  • 1 clove Garlic, chopped
  • 1 small dash, Fish Sauce
  • 1 small dash, Light Soy Sauce
  • 1 head Butterhead Lettuce or any type of salad that you can find in the supermarket that is crisp and give you small cups to fill

DIRECTIONS:

  1. Mince the prawns/chop them finely. Add them into a bowl and marinate them with fish sauce, soy sauce, and lime juice. Marinate for 5 mins.
  2. Add peanut oil to a frying pan or wok, medium heat, stir fry garlic, onions, ginger, and the diced onions for 1 min. Add in the marinated prawn mixture. Stir fry on high heat for 2-3 mins till the prawns are cooked. Transfer the prawns into a bowl and add the diced tomatoes, cucumber, red onions, lemon juice, chilli, coriander, Italian parsley and extra virgin olive oil. You might add some more soy sauce or salt to your liking.
  3. Wash the lettuce, plug the leaves/cups and place onto a plate.
  4. Add the prawn mixture into the salad cups & top with some additional chopped coriander and chilli.
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Crusted Herb Rack of Lamb

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22
Jul

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Crusted Herb Rack of Lamb

by Michele Ow

This rack of lamb recipe by Chef Michele Ow is real showstopper, intensely flavoured with Thyme, Rosemary and English Parsley.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4-6 Lamb ribs, frenched
  • A handful English Parsley
  • A handful Thyme
  • A handful Rosemary
  • 200g Bread crumbs
  • Olive oil
  • 1 tbsp Parmesan (shaved)
  • Mustard
  • Salt & pepper

DIRECTIONS:

  1. In a food processor, incorporate bread crumbs and herbs, and parmesan.
  2. Score lamb top side in a criss-cross pattern.
  3. Season lamb with salt and pepper on a plate.
  4. Heat up a pan and add olive oil.
  5. When pan is very hot, sear lamb on all sides.
  6. Put lamb (side up) in oven for 6 minutes @ 180°C (on the same frying pan).
  7. When lamb is removed from oven, brush mustard all over it.
  8. Then in the same plate as before, pour your bread crumbs on it and coat your lamb with the bread crumbs.
  9. Finish in oven for 3-5 minutes @ 200°C.
  10. Allow to rest before cutting.

     

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Vanilla Butter Cookies

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22
Jul

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Vanilla Butter Cookies

by Philia Ng

These melt-in-your-mouth Vanilla Butter Cookies are absolutely delicious and great as a snack! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 10-12

INGREDIENTS:

  • 100 g Unsalted butter, softened
  • 100 g Caster sugar
  • 1/2 no Egg
  • 1/4 tsp Salt
  • 205 g Plain flour

DIRECTIONS:

  1. Mix Group A (Unsalted Butter and Caster Sugar) and cream together.
  2. Add in Group B (Egg) and mix well.
  3. Add in Group C (Salt and Plain Flour) and mix well, if the dough is sticky, chill it for at least 3mins until firm.
  4. Roll out the dough and cut into desire shapes.
  5. Bake it for 15 mins at 180 degree Celsius until golden brown.
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Lobster in Uni Butter

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22
Jul

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Lobster in Uni Butter

by Michele Ow

Looking for a rich and decadent seafood dish? Try this perfect combination of lobster and uni butter that is made of sea urchin by Chef Michele.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 2 tbsp Shallots, minced (about 2)
  • 2 cloves Garlic, minced
  • ¼ tsp (pinch) Cayenne
  • 1 tbsp Olive oil
  • ½ cup White wine
  • ½ Chicken stock
  • 8 no. Sea urchin
  • ½ cup Butter, cut into chunks
  • 1 tbsp Chopped parsley
  • 1 no. Lobster, halved, claws cracked
  • Salt & ground black pepper to taste

DIRECTIONS:

  1. In a 9-inch sauté pan over medium-high heat sweat shallots, garlic, and cayenne in the olive oil. About 2 minutes, until limp.
  2. Add white wine and chicken stock, reduce this by half.
  3. Add sea urchin, cook it for 30 seconds.
  4. Whisk in butter, chunk at a time, breaking up urchins as you mix.
  5. Add parsley and season with salt and pepper.
  6. Grill lobsters, shells up, for 10minutes.
  7. Turn lobster, spread butter and grill for 5 minutes.
  8. It’s ready to be served!
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Granola Parfait

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22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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Marbled Oreo Cheesecake

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22
Jul

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Marbled Oreo Cheesecake

by Julie Yee

If you love Oreos and cheesecake, than this is the perfect dessert for you! Chef Julie will be sharing the recipe for this ultimate Marbled Oreo Cheesecake

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 60 mins Ready in : 120 mins Serves : 12

INGREDIENTS:

  • For the Cheesecake Group 1
    • 400g Cream cheese
    • 150g Castor sugar
    • 1 tsp Lemon juice
    • 20g Plain flour
    • 1 tsp Vanilla essence
    • 4 nos. Egg yolk

    Group 2 (Fold in) 

    • 70g Dairy whipping cream (35%)
    • 3 nos. Egg white
    • 60g Castor sugar
    • 50g *Oreo cookies (¼ size)

    For the Crust

    • 200g Oreo cookies (crushed)
    • 70g Salted butter
    • 5 tsp Honey*

DIRECTIONS:

        For the Cheesecake

  1. Beat cream cheese and lemon juice at slow speed for 5 mins.

  2. Add in sugar slowly until all completed.

  3. Add flour in and mix well.

  4. Pour in the yolk slowly.

  5. Beat egg whites till soft peaks form.

  6. Fold in the whipped cream and egg whites into cream mixture.

  7. Bake in bain marie (hot water bath) at 150°C for about 30 mins then reduce to 130°C for another 30 mins. Leave cake in oven for 10 mins (with oven door open).

    For the Crust

  8. Melt butter and add in all the ingredients.

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Mentaiko Spaghetti

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22
Jul

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Mentaiko Spaghetti

by Michele Ow

This simple-to-cook Mentaiko Spaghetti requires very little cooking and taste absolutely fantastic!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 Roe sac of spicy pickled pollock roe (Mentaiko)
  • 1 tbsp Japanese mayonnaise or heavy cream
  • 1 tbsp Japanese cooking wine (sake, or for a sweeter taste mirin)
  • Japanese soy sauce (shoyu)
  • 1/2 tsp Olive oil or melted butter
  • 1 tbsp A generous heap of toasted and shredded nori seaweed
  • 2 servings of Pasta

DIRECTIONS:

  1. Bring a pot of water to a boil. Add pasta to cook as per instructions on packaging.
  2. While waiting for pasta to cook, prepare Mentaiko dressing.
  3. Make a slit through the sac membrane of the Mentaiko lengthwise and scrape out the spicy picked Pollock row with a dessertspoon into a mixing bowl. Set aside one heap tbsp for garnishing.
  4. Add mayonnaise or cream, cooking wine, soy sauce and finally melted butter or olive oil.
  5. Whisk quickly to emulsify and homogenize the mixture. When the pasta is cooked al dente, drain slightly and transfer into the mixing bowl.
  6. Give the pasta and Mentaiko dressing a good toss and plate for serving.
  7. Top the pasta with shredded nori and finally the heap of Mentaiko.
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Quiche Lorraine

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22
Jul

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Quiche Lorraine

by Philia Ng

Learn to make the all-time favourite Quiche Lorraine filled with bacon, egg and cream cheese! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4-6

INGREDIENTS:

  • Group A
  • 170g Plain flour
  • 1 pinch of Salt
  • 85g Unsalted Butter
  • Group B
  • 1 Egg
  • 80g Bacon
  • 50g Chopped Onion
  • Salt and Pepper
  • 100g Egg
  • 75g Dairy Cream
  • 75g Milk
  • 70g Cream Cheese
  • Salt and Pepper
  • Shredded Cheese

DIRECTIONS:

  1. Rub group A (Plain flour, Salt, Unsalted Butter) together until resemble breadcrumbs.
  2. Add in group B (Egg) and mix well into a dough are form.
  3. Roll and line a 8 inch round tart case and chill until ready to use.
  4. Place the bacon, chopped onion and some salt and pepper in the chilled tart case.
  5. Mix the egg, dairy cream, milk, cream cheese, some salt and pepper and shredded cheese in a bowl. Pour the mixture in the tart case.
  6. Bake at 190 degree Celsius for 30mins fan mode until golden brown.
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