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Baked Rice with Smoked Bacon and Mushrooms

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05
Jul

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Baked Rice with Smoked Bacon and Mushrooms

By Eric Low

You won’t be able to resist this comforting Mushroom and Bacon Baked Rice that is lip-smacking good.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 75 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

Ingredients for the Rice

  • 1) 1 tsp Butter
  • 2) 30g Onion, chopped
  • 3) 280g Jasmine Rice
  • 4) 350ml Chicken Stock

Ingredients for the White Sauce

  • 5) 300ml Milk
  • 6) 100ml Cream
  • 7) 2 tbsp Maggi Concentrated Chicken Stock
  • 8) 2 tbsp Corn starch or potato starch
  • 9) 4 tbsp Water

Other ingredients

  • 10) 100g Streaky Bacon, diced
  • 11) 100g Fresh Shiitake Mushrooms
  • 12) 100g Mozzarella or Emmental Cheese
  • 13) Parsley, chopped
  • 14) 1 Tomato, diced

DIRECTIONS:

  1. Wash rice and drain dry. Melt butter and saute onions till fragrant. Add the rice and pour in the chicken stock. Bring to boil and cook over slow fire for 15 minutes. Alternatively bake in a preheated oven at 180C for 40mins (20mins for metal trays). Allow rice to rest for 10 minutes before fluffing.
  2. Combine milk and cream together. Bring to boil and add the concentrated chicken stock. Mix starch with water and thicken the sauce with it.
  3. Heat oil and saute bacon until fat is rendered. Add the mushrooms and cook for two minutes.
  4. Transfer cooked rice to a casserole. sprinkle the bacon and mushrooms over the rice. Spoon some of the white sauce over the rice and sprinkle with some grated cheese.
  5. Bake rice in a preheated oven at 220C for 10-15mins. Sprinkle with chopped parsley and diced tomatoes before serving.
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Chocolate Bread

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05
Jul

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Chocolate Bread

By Julie Yee

Moist and decadent Chocolate Bread that tastes perfect when paired with cream cheese!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 35 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

Group 1 (Melted)

  • 1) 50g Couverture Chocolate
  • 2) 25g Butter

Group 2 (Sifted)

  • 3) 30g Corn Flour
  • 4) 15g Cocoa Powder

Group 3

  • 5) 50g UHT Milk
  • 6) 1/2 tbsp Condensed Milk
  • 7) 20g Fine Sugar
  • 8) 1 Egg White

DIRECTIONS:

  1. Melt choc with butter (Group 1). Sift flours (Group 2).
  2. Add milk & sugar (Group 3) into flour mixture (Group 2).
  3. Pour in choc mixture (Group 1) & egg-white & mix well.
  4. Cook under very slow heat till thick (stick away from pot).
  5. Leave dough on clingwrap & cover with another clingwrap. Cool slightly.
  6. Roll out around 18cm x 18 cm. Chill till use.
  7. Bake at 220C for 35 minutes.
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Cranberry Walnut Loaf

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05
Jul

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Cranberry Walnut Loaf

By Charlynn Gwee

Try this delectable Cranberry Walnut Loaf by Chef Charlynn Gwee that is perfect for French Toast.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 95 mins Cook : 25 mins
Ready in : 120 mins Serves : 4-6

INGREDIENTS:

Ingredients for pre-Ferment

  • 1) 175g Plain Flour
  • 2) 100g Water
  • 3) 2g Instant Yeast
  • 4) 2g Salt
  • 5) 5g Milk Powder

Ingredients for the Main Dough

  • 6) 75g Plain Flour
  • 7) 8g Milk Powder
  • 8) 3g Salt
  • 9) 38g Sugar
  • 10) 3g Instant Yeast
  • 11) 25g Butter
  • 12) 35g Water
  • 13) 25g Milk
  • 14) 284g Pre-Ferment
  • 15) 40g Cranberry
  • 16) 60g Walnut

DIRECTIONS:

  1. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  2. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  3. Gradually add in cranberry and walnut at a low speed.
  4. Rest dough in an oiled container for 45 minutes.
  5. Do a stretch and fold.
  6. Rest for 30 minutes.
  7. Cut dough and pre shape.
  8. Final shape dough and let proof.
  9. Bake at 210c for 25 minutes.
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Hainanese Breaded Pork Chop with Signature Sauce

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05
Jul

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Hainanese Breaded Pork Chop with Signature Sauce

By Julie Yee

This crispy and authentic Hainanese Breaded Pork Chop with a signature sauce by Chef Julie that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 130 mins Cook : 20 mins
Ready in : 150 mins Serves : 1

INGREDIENTS:

  • 1) 20pc Cream Crackers
  • 2) 2 Eggs
  • 3) 1 tbsp Minced Garlic
  • 4) 1 no Big onion
  • 5) 2 no Tomato
  • 6) 3 rings Pineapples Rings (cut)
  • 7) 600g Pork Collar

Ingredients for marinade

  • 8) 1/2 tsp Baking Soda
  • 9)1 tsp Five Spice Powder
  • 10) 1/2 tsp Fine Sugar
  • 11) 1 tbsp Minced Garlic
  • 12) 1 tbsp Fermented Bean Paste
  • 13) 1 tsp Sesame Oil
  • 14) 1 tbsp Light Soya Sauce
  • 15) 1 tbsp Corn Flour

Ingredients for the gravy

  • 16) 5 tbsp Tomato Ketchup
  • 17) 1 tbsp HP Sauce
  • 18) 1 tbsp Worcestershire Sauce
  • 19) 1 tbsp Sugar
  • 20) 1 tbsp Hua Tiao Wine
  • 21) 1 cup Water
  • 22) 1/2 tbsp Corn Flour (dilute with 2 tbsp water)

DIRECTIONS:

  1. Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
  2. Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
  3. Blend the cream crackers.
  4. Coat the pork slices with the beaten eggs and coat with the cream crackers.
  5. Fry pork slices until is golden brown and drain dry.
  6. Heat oil and add the garlic.
  7. Add in the red onions and add in the tomato and pineapples slices.
  8. Pour in the gravy seasonings.
  9. Thicken gravy with the corn flour mixture.
  10. Pour sauce onto the fried pork.
  11. Serve with mixed vegetables and fries.
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Fresh Yuzu Pineapple Chiffon Cake

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05
Jul

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Fresh Yuzu Pineapple Chiffon Cake

By Julie Yee

The hunt for the perfect Chiffon Cake is over! Do not miss out this light and refreshing Yuzu Pineapple Chiffon Cake recipe by Chef Julie.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins
Ready in : 135 mins Serves : 6-8

INGREDIENTS:

Group 1 (Hand-whisk together)

  • 5 no Egg yolk (Group 1)
  • 70g Castor sugar (Group 1)
  • 50g Warm oil (Group 1)

Group 2 (Mix well)

  • 100g Yuzu Juice (Group 2)
  • 1 tbsp Lemon Juice (Group 2)
  • 1/2 tsp Orange Zest (Group 2)
  • 50g Pineapple Bits (Group 2)

Group 3

  • 120g Cake flour (sifted) (Group 3)
  • 1/2 tsp Fine salt (Group 3)

Group 4 (Beat together last using mixer)

  • 190g Egg whites (Group 4)
  • 100g Castor sugar (Group 4)
  • 2 tsp Corn Flour (Group 4)

 

DIRECTIONS:

  1. Tray Preparation: 22cm Chiffon Tin.
  2. Oven Preparation: Pre-heat oven at 170C for 20mins.
  3. To make the Yolk Mixture, follow steps 4 to 6.
  4. Use a hand whisk to combine the ingredients in Group 1.
  5. Pour Group 2, the liquid mixture in and mix well.
  6. Mix in the sifted flour.
  7. To make the Egg White Mixture, follow steps 8 to 12.
  8. Whisk the egg white and corn flour lightly.
  9. Add in the castor sugar gently and whisk tilll stiff.
  10. Fold in the yolk mixture that was done previously.
  11. Bake it at 180C, low shelf for 10 mins and then lower the temperature to 160C and bake for another 50mins.
  12. Turn the cake tin upside down and cool the cake for 1 hour.
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Smoked Turkey Cordon Bleu with Cranberry Marmalade

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05
Jul

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Smoked Turkey Cordon Bleu with Cranberry Marmalade

By Eric Low

You won’t be able to resist this delicious and elegant stuffed Turkey Cordon Bleu served with Cranberry Marmalade.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 1) 1 whole Boneless Chicken Breast/ Leg
  • 2) Salt and Pepper
  • 3) 2 slices of Smoked Turkey Breast or Chicken Ham
  • 4) 1 slice of Emmental Cheese
  • 5) Plain flour for dusting
  • 6) Egg Wash
  • 7) Breadcrumbs
  • Ingredients for Roasted Vegetables
  • 8)200g Japanese Pumpkin, cut into wedges
  • 9) Zucchini
  • 10) Salt and Pepper
  • 11) Olive Oil
  • Ingredients for Mushroom Sauce
  • 12) 1/2 tsp Chopped Garlic
  • 13) 20g Chopped Onion
  • 14) 100g Butter Mushrooms, sliced
  • 15) 100ml Whipping Cream
  • 16) 1/2 tsp Concentrated Chicken Stock

DIRECTIONS:

  1. Make a half slit to the left and to the right from the centre of the thicker end of the chicken breasts.
  2. Season chicken breasts with salt and pepper.
  3. Place a piece of ham and cheese in center of chicken breast. Fold the flaps inwards and dust chicken with flour. Dip the chicken pieces into the egg wash and dredge through the bread crumbs.
  4. Preheat oven to 180C. Toss pumpkins with olive oil and seasoned zucchini to the pumpkins at the last 10 mins of roasting. Set aside the roasted vegetables.
  5. Heat oil in pan, pan fry chicken till cook and set aside to keep warm.
  6. Heat butter in pan and saute the garlic and onions till fragrant, add mushrooms and pour in the cream.
  7. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  8. Pour sauce over the chicken Cordon Bleu and serve with roasted vegetables.
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Paper-Wrapped Chicken

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05
Jul

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Paper-Wrapped Chicken

By Julie Yee

Paper-Wrapped Chicken recipe combines tantalizing Chinese flavours for a tasty and unique appetiser.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 15 mins
Ready in : 85 mins Serves : 12

INGREDIENTS:

  • 1) 12 packets of Paper Wrapper
  • 2) 300gm Chicken Thigh
  • 3) Flour mixture (Plain flour + little water)

Ingredients for the Seasoning

  • 4) 1 tbsp Oyster Sauce
  • 5) 1/2 tsp Sugar
  • 6) A dash of Sesame Oil
  • 7) 1 tsp Minced Garlic
  • 8) 1 tbsp Ginger Juice
  • 9) 1 tbsp Chinese Wine
  • 10) A dash of Dark Soy Sauce
  • 11) A dash of White Pepper
  • 12) A dash of 5 spice powder
  • 13) 1/2 tbsp Corn Flour
  • 14) A stalk of Parsley

DIRECTIONS:

  1. Cut chicken thigh into chunky pieces.
  2. Mix all seasonings into a bowl and marinate chicken for 1 hr.
  3. Pack chicken pieces into paper wrapped. Seal with flour mixture.
  4. Heat oil and deep fry till golden brown.
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Normandy Pear Tart

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05
Jul

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Normandy Pear Tart

By Lin Weixian

Learn to bake this show-stopping Normandy Pear Tart from scratch with Chef Weixian for the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 45 mins
Ready in : 85 mins Serves : 6-8

INGREDIENTS:

Ingredients for Mealy Dough

  • 200g Plain Flour / Cake Flour
  • 4g Salt
  • 20g Sugar
  • 100g Cold Butter
  • 50g Egg
  • 5g Water

Ingredients for Almond Cream

  • 60g Butter
  • 60g Sugar
  • 60g Almond Flour
  • 10g Plain Flour
  • 50g Egg

Topping for Pear Tart

  • 350g Pear in syrup
  • 20g Almond Flakes
  • As Needed Apricot Glaze

DIRECTIONS:

  1. To make the Mealy Dough, follow steps 2 to 6.
  2. Mix flour with salt and sugar together.
  3. Cut the cold butter into the flour mixture.
  4. Work the mixture between the palms to achieve a mealy texture.
  5. Add the egg and water, mix until the mixture becomes a ball.
  6. Place the dough on the table and crush with your palm, bit by bit, cover with clingfilm and keep in the chiller for minimum 20mins.
  7. To prepare the Almond Cream, follow steps 8 to 17
  8. Cream the butter and sugar until pale.
  9. Add the almond flour and plain flour. Mix well.
  10. Add the egg and mix well.
  11. Roll out the dough to desired thickness (2mm).
  12. Mould into tart ring.
  13. Spread the almond cream into the tart shell.
  14. Place the slices of pear and almond flakes on top of the almond cream OR line the entire tart with thin slices of green apples.
  15. Bake in the oven at 180ºC for 45mins.
  16. Transfer to grill and cool completely.
  17. Melt the apricot glaze and glaze the top of the tart.
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Japanese Souffle Cheesecake

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05
Jul

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Japanese Souffle Cheesecake

This light and fluffy soufflé-style Baked Japanese Cheesecake is famous for its moist and smooth texture! You can now learn how to bake Japanese Soufflé Cheesecake with Chef Vivian’s recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 75 mins
Ready in : 100 mins Serves : 6-8

INGREDIENTS:

  • 400g Cream Cheese, softened
  • 60g Caster Sugar
  • 60g Unsalted Butter, cut into small pieces, softened
  • 6 Large Egg Yolks (6 egg whites will be used later)
  • 200ml Whipping Cream, at room temperature
  • 2 tsp Lemon Juice
  • 1 tbsp Vanilla Extract
  • 80g Plain Flour
  • 3 tbsp Apricot Jam
  • 1 tsp Water

Ingredients for the Meringue

  • 6 Egg Whites
  • 100g Caster Sugar

DIRECTIONS:

  1. Lightly grease the bottom and sides of a 23 cm spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with 2 layers of aluminum foil, edges tightly sealed.
  2. Preheat oven to 160ºC degrees.
  3. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
  4. Add the butter and mix until thoroughly incorporated.
  5. Add the egg yolk and whipping cream and mix well.
  6. Add lemon juice and rum and mix until the batter is very smooth.
  7. Sift the flour add the flour all at once and mix well.
  8. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.
  9. Put the egg whites into the clean bowl and whisk them on medium low speed till opaque and foamy and bubbly. Then add 1/3 of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
  10. Add 1/3 of the meringue to the batter and mix well first.
  11. Then add the rest of the meringue all at once and fold it in.
  12. Pour the batter into the prepared cake pan and then drop the pan from 5-7 cm high to the counter top to remove any air bubbles.
  13. Place the cake pan in a large roasting pan and pour 2.5 cm of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven.
  14. Bake at 160ºC for 60 minutes or until light golden brown. Then reduce temperature to 150ºC and bake for another 15-30 minutes.
  15. When a wooden skewer inserted in the center of the cake comes out clean without any wet batter, turn off the oven. Let the cake sit in the oven with the door slightly open for about 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
  16. In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a warm knife (run a knife under hot water and wipe off completely before each cut).
  17. NOTE: The cake should be consumed within 3 days if it’s kept in refrigerator. You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.
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Baked Apple Crumble with Yogurt Cream

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05
Jul

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Baked Apple Crumble with Yogurt Cream

By Mimi Wahadi

Enjoy the symphony of cinnamon apple baked under a topping of oats crumble served with a tart yogurt cream that makes a well-balanced sweet treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55 mins
Ready in : 95 mins Serves : 6-8 servings

INGREDIENTS:

Ingredients for Yogurt Cream

  • 150g Whipped Cream
  • 100g Plain Yogurt
  • 1 tbsp Honey
  • 1/2 tsp Vanilla Extract

Ingredients for Cinnamon Apples

  • 2 Red/Green Apple
  • 1 tbsp Brown Sugar
  • 1/4 tsp Cinnamon Powder

Ingredients for Oat Crumble

  • 80g Unsalted Butter
  • 70g Plain Flour
  • 45g Rolled Oats
  • 70g Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Sea Salt

DIRECTIONS:

  1. To make the Yogurt Cream, follow steps 2 to 4.
  2. Whip the yogurt, honey and vanilla extract in a mixing bowl.
  3. Fold in the whipped cream into the yogurt mixture.
  4. Chill before serving.
  5. To make the Cinnamon Apples, follow steps 6 to 11.
  6. Pre-heat the oven to 180C.
  7. Combine the brown sugar and cinnamon powder in a bowl.
  8. Lightly spray a baking tray large enough to fit 4 apple halves.
  9. Halve the apples lengthwise and use a spoon to scoop out the core, seeds and stem.
  10. Arrange the apple halves in the baking tray with the flesh facing up.
  11. Sprinkle the cinnamon sugar mixture over the apples and set it aside.
  12. To make the Oats Crumble, follow steps 13 to 19.
  13. Combine all the ingredients except butter in a medium bowl.
  14. Melt the butter in a pan over medium heat.
  15. Mix in the dry ingredients till well mixed.
  16. Divide the toppings between 4 apples and gently press it down onto the apples.
  17. Bake the apples and cover with aluminium foil for approximately 20-25 minutes.
  18. Remove the cover and bake for another 20-30 minutes until the apples are soft and topping has browned.
  19. Serve warm with yogurt cream.
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