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Lemon Meringue Tart

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22
Jul

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Lemon Meringue Tart

By Mimi Wahadi

A crispy base filled with tangy citrus lemon curd and topped with fluffy meringue makes this a tart to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 40 mins
Ready in : 100 mins Serves : 6

INGREDIENTS:

  • 50g Butter (Sable Dough)
  • 420g Flour (Sable Dough)
  • 160g Icing sugar (Sable Dough)
  • 50g Almond Ground (Sable Dough)
  • 5g Salt (Sable Dough)
  • 85g Whole Eggs (approx 2 no) (Sable Dough)
  • 4 Lemons Juice (Lemon Curd)
  • 175g Sugar (Lemon Curd)
  • 4 Whole eggs (Lemon Curd)
  • 15g Corn flour (Lemon Curd)
  • 2 Lemon zest (Lemon Curd)
  • 110g Butter (Lemon Curd)
  • 200g Egg whites (Meringue)
  • 400g Sugar (Meringue)

DIRECTIONS:

Sable Dough

  1. Cut the butter into smaller cubes
  2. Mix butter, flour, icing sugar, almond ground and salt in the mixing bowl.
  3. Use a paddle beater and mix all. Add eggs. Do not over work the dough.
  4. When mixture forms dough like consistency, wrap in a cling film and chill at least half hour before use.
  5. Line tart moulds and bake at 160° for about 30-40 minutes.

Lemon Curd

  1. Warm up lemon juice and sugar gently in a pot.
  2. Whisk the whole eggs and corn flour together and sift.
  3. Add lemon zest into the lemon juice mixture and allow it to boil.
  4. When the mixture boils and forms a thick consistency, lower down the heat and whisk in the butter cubes.
  5. Chill before use.

Meringue 

  1. Boil the sugar to 116°c.
  2. Add to the egg white; whisk till the egg white and sugar forms a thick stable meringue.
  3. Ready to be piped.
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Hello Kitty Hand Roll

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22
Jul

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Hello Kitty Hand Roll

by Trish Yee

The school holidays are right around the corner – prepare these cutesy Hello Kitty-inspired hand rolls with your kids! They are simple and fun to prepare, not to mention delicious! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 1-2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink colored fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions, one to mix with the Oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, and then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and formt he flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
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Coffee Pork Ribs with Cider Braised Apples

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22
Jul

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Coffee Pork Ribs with Cider Braised Apples

by Eric Low

Savour the combination of this sweet and savoury Coffee Pork Ribs with Cider Braised Apples that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 45 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • 4pcs Meaty Pork Ribs
  • 1/4 tsp Bicarbonate of soda
  • 1 tbsp Water
  • 1 tbsp Light soya sauce
  • 1/4 tsp Coarse ground black pepper
  • Cornstarch/ potato starch for dusting

Sauce

  • 2 tbsp Sugar
  • 1/2 pcs Cinnamon Stick
  • 100ml Water
  • 2 tbsp Ketchup
  • 150ml Water
  • 1 tsp Instant coffee granules
  • 2 tbsp Maltose
  • 1/4 tsp Vanilla essence
  • 1 tbsp Light soya sauce
  • 1/2 tsp Dark soya sauce

Cider Braised Apples

  • 11 tbsp Sugar
  • 4 tbsp Cider Vinegar
  • 1 sprig Thyme
  • 1/2 no Cinnamon Stick
  • 100ml Water
  • 1 Large apple, peeled and cored, cut into 8 wedges

Base

  • Shredded lettuce and red cabbage

Garnish

  • Toasted sesame seeds

DIRECTIONS:

  1. For the Coffee Pork Ribs, follow step 2 to 5.
  2. Rub the pork ribs with the prepared bicarbonate of soda dissolved in water for an hour. Remove excess soda by rinsing the ribs with fresh water.
  3. Marinate pork ribs with soya sauce, black pepper. Dust with potato starch and pan fry in hot oil till golden brown.
  4. Caramelize sugar with cinnamon stick and water till golden brown. Add ketchup and rest of ingredients for sauce. Cook until sauce is slightly syrupy.
  5. Toss pork ribs with sauce until evenly coated. Bake pork ribs in a preheated oven @ 180C for 15 mins, turn the ribs around every 5 mins. Serve hot on lettuce bed and garnish with toasted sesame seeds.
  6. For the Cider Braised Apples, follow step 7 to 9.
  7. Combine sugar, vinegar, thyme, cinnamon stick and water together in small sauce pan.
  8. Add the apples and braise for 10-15 mins until tender.
  9. Use as desired.
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Thai Pandan Chicken

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22
Jul

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Thai Pandan Chicken

by Trish Yee

Savour this aromatic Thai Pandan Chicken which is tender and packed with flavour! It is marinated and fried to perfection!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 10 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 200g Chicken Thigh
  • 1tbsp Oyster Sauce
  • 1tbsp Soy Sauce
  • 1tbsp Sugar
  • 1tsp Pepper
  • 1tbsp Sesame Oil
  • 1/2 tbsp Coriander Root
  • 1/2 tbsp Minced Garlic
  • Pandan Leaves, cleaned and ends trimmed

DIRECTIONS:

  1. Cut chicken thigh into 1 inch pieces.
  2. Marinate chicken with all ingredients. Set aside for 1-hour.
  3. Wrap the marinated chicken with pandan leaves.
  4. Put the chicken fried in medium heat oil. Drain dry and serve.
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Assam Fish Curry

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22
Jul

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Assam Fish Curry

by Eric Low

Nothing packs a punch like a fiery bowl of creamy Assam Fish Curry. This recipe features lemongrass, tamarind and fresh pineapples for the perfect blend of sweet, tangy and spicy. Try it now!  

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

INGREDIENTS:

  • For the Spice Paste
    • 200g Shallots
    • 90g Lemongrass
    • 80g Galangal
    • 60g Garlic
    • 40g Ginger
    • 1 tbsp Turmeric powder
    • 20g Belachan paste
    • 50g Buah keras (candlenuts)

    For the Curry

    • 6 tbsp Oil
    • 40g Spice paste from above (rempah)
    • 30g Chili paste (chili boh)
    • 1 tbsp Curry powder
    • 1 tsp Mustard seeds
    • 1 tsp Tomato paste
    • 250ml Coconut milk
    • 80g Assam (tamarind) paste
    • 250ml Water
    • 2 sprigs Curry leaves
    • 1 tsp Salt
    • ½ tsp MSG
    • Sugar to taste

    Assembly

    • 300g Fish fillet, cut into bite sized pieces. (Snapper, seabass, ikan batang, premium Sutchi, stingray) OR onion, cut into wedges
    • ½ no Eggplant, cut into wedges
    • ½ no Ladies fingers, sliced thickly
    • 2 pcs Tomatoes, cut into wedges
    • 1 no Fresh pineapples
    • 80g Tau pok, cut into smaller squares
    • 2 pcs Coriander leaves

DIRECTIONS:

  1. Blend all ingredients for spice paste together. Reserve desired amount and freeze the rest of the spice paste till the next use.
  2. Heat oil, sauté garlic and spice paste till fragrant. Add the chili paste and cook for another 2 mins.
  3. Mix in the curry powder and mustard seeds; fry the paste for another minute before adding in tomato paste. Cook paste for another 2 mins.
  4. Pour in coconut and evaporated milk. Mix the assam paste with water and strain. Add the liquid to the spice paste mixture together with the curry leaves.
  5. Bring curry to boil and simmer for 20 mins. Add the fish fillets and tau pok, simmer till ingredients are cooked. Pre blanched the egg plants and ladies fingers in hot oil, add to the curry with the tomatoes and pineapples. Adjust taste with salt and MSG, add sugar to taste.
  6. Serve curry garnished with coriander leaves.
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Traditional Mee Siam with Condiments

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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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California Roll with Avocado and Crabstick

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22
Jul

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California Roll with Avocado and Crabstick

by Eric Low

This is a basic recipe for anyone who wants to try their hand at Japanese cuisine. Rice, mayonnaise, crabsticks, avocado, cucumber and flying fish roe are wrapped in seaweed and served immediately. Prepare a side of wasabi if desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 400g Cooked Sushi Rice
  • 2 pieces of Sushi Seaweed (Nori) Sheets
  • 200g Crabstick (diced)
  • 2 tbsp of Mayonnaise
  • ½ Avocado (sliced)
  • Shredded Cucumber
  • Sesame Seeds or Tobiko Roe

DIRECTIONS:

  1. Divide rice into 2 portions and place 2 pieces of nori sheets on sushi mats.
  2. Wet hands with water, mould rice onto nori sheets, covering it completely.
  3. Cover the rice over with cling wrap and overturn the seaweed sheet.
  4. Lay the crabstick, avocado and sliced cucumber on seaweed sheet.
  5. Pipe some mayonnaise along the ingredients.
  6. Roll up the sushi, pulling out the cling wrap and re-wrap again when done to hold the sushi in shape.
  7. Dust sushi roll toasted sesame seeds.
  8. Slice the sushi roll and top up each piece with Tobiko roe or salmon roe before serving.
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Prawn Otah Otah

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22
Jul

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Prawn Otah Otah

by Trish Yee

Traditionally made from mackerel and other fish, Otak Otak is a grilled fish cake dish popular across South-East Asia. This recipe puts a twist on the familiar favourite by using prawns instead of fish, but is just as delicious as the original. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 35 mins Serves : 4-5

INGREDIENTS:

Ingredients A

    • 200g Prawns, shelled and de-veined
    • 1pc Banana leaf

Ingredients B 

    • 1 Egg
    • ½ tsp Curry powder
    • ½ tsp Tumeric powder
    • 1 tbsp Rice flour
    • 1 tbsp Corn flour/starch
    • 1 tbsp Coconut cream or milk
    • ½ tsp Salt
    • ½ tbsp Sugar

Ingredients C: Otah Otah Spices

    • 8 Shallots peeled
    • 2 Candlenuts
    • 2 Kaffir lime leaves finely snipped
    • 1 stalk Lemongrass outer green leaves removed, sliced as thinly as possible
    • 2 cloves Garlic peeled
    • ½ tbsp Belacan paste
    • ½ inch Galangal, sliced
    • 5 Dried chillies soaked in water to soften & sliced
    • 2 tbsp Vegetable oil

DIRECTIONS:

  1. Cut the banana leaf into 7” x 4” pieces. Blanch in boiling water, pat dry and set aside.
  2. Mix the prawn paste with ingredients B and C till it form into a paste.
  3. Take a piece of banana leaf, add 1 tbsp of the prawn paste mixture and wrap it up. Repeat the same steps till mixture is used up.
  4. Grill for 10 minutes or pan fry in hot wok without oil for 5-8 minutes on each side.
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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

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22
Jul

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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

by Michele Ow

Thinking of something light and easy? Try this Mango Sago with chia seeds recipe for the perfect finish to your meal!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 80gm Sago (sago pearls)
  • 1/2 cup Mango Juice
  • 1/2 cup Water
  • 1 Mango, cubed
  • 2 tbsp Chia Seeds
  • 1/2 cup Coconut Milk/Evaporated Milk/Cream

DIRECTIONS:

  1. Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.
  2. In a metal bowl, combine mango juice and water together.
  3. Cut the mango flesh into cubes.
  4. Use a large mixing bowl. Put in the mango and mango juice mix. Pour in the coconut milk.
  5. Top with chia seeds and mango juice. Refrigerate for 2 hours.
  6. Enjoy!
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Basic Sushi Rice

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22
Jul

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Basic Sushi Rice

by Eric Low

If you intend to try japanese recipes, do not miss this recipe for sushi rice. The vinegar rice is first cooked with kombu (also known as kelp) then drizzled with vinegar mixture which has vinegar, sugar and water. The rice used is short-grained which gives a sticky texture when cooked.

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

INGREDIENTS:

  • 200g Short Grain Rice (washed and drained)
  • 300ml Water
  • 1 small piece of Kombu
  • 50ml Japanese Rice Wine Vinegar
  • 50ml Water
  • 30g Sugar
  • ½ tsp of Salt

DIRECTIONS:

  1. Cook rice with water and kombu.
  2. Mix vinegar, sugar and water together.
  3. Fluff the cooked rice, sprinkle on salt and drizzle with the vinegar solution.
  4. Toss evenly and keep warm.
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