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Hello Kitty Hand Roll

Posted on by editor
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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Escargot in Herbed Butter

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22
Jul

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Escargot in Herbed Butter

by Michele Ow

Fine dining at home is easy with this exquisite dish of escargot in herbed butter by Chef Michele!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 no. Small garlic clove
  • 1 stick (½ cup) Unsalted butter, softened
  • 1½ tsp Finely minced shallot
  • 1 tbsp Finely chopped fresh parsley
  • 12 no. Snails
  • French bread
  • Squeeze of lemon
  • Salt and pepper
  • Special equipment
    • 12 no. Sterilized escargot shell

DIRECTIONS:

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Mince garlic using garlic press.
  3. Beat together butter, shallot, garlic paste, parsley and season with salt and pepper in a small bowl with a sauce whisk until combined well.
  4. Divide half of garlic hear butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
  5. Bake snails for 4 to 6 minutes until butter is melted and sizzling. Serve immediately.
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Grilled Lamb Rack

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22
Jul

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Grilled Lamb Rack

by Anil Singh

Looking for a delicious lamb recipe that is flavourful and tender?  Try this Grilled Lamb Rack recipe by Chef Anil which is perfect for any occasion!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 2pcs Lamb Rack
  • 2tsp Cumin Powder
  • 1tsp Ground Cayenne Pepper
  • Required Amount Black Pepper
  • 1tsp Lemon Juice
  • Required Amount Sea Salt
  • 1/2tsp Chicken Powder
  • 2tsp Olive Oil

DIRECTIONS:

  1. In a bowl, add cumin powder, cayenne powder, black pepper, lemon juice, chicken powder, sea salt and olive oil and mix it.
  2. Place the lamb in the bowl and mix it together with the marinated spices.
  3. Sear the marinated lamb on a searing pan until golden brown and dap tissue on the seared lamb to get rid of excessive oil.
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Apricot Almond Cookies

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22
Jul

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Apricot Almond Cookies

by Julie Yee

Snack on these easy-to-make Apricot Almond Cookies by Chef Julie Yee that is sweet and crunchy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 10-12

INGREDIENTS:

  • 125g Butter
  • 90g Fine Sugar
  • 1tsp Vanilla Paste
  • 130g Potato Starch
  • 60g Almond Flour/Plain flour
  • 1tsp Rice Flour
  • Apricots / Red Dough balls – Decorations

DIRECTIONS:

  1. Beat butter & sugar till creamy.
  2. Fold in all the sifted flours.
  3. Pipe on parchment paper using large stars piping nozzle.
  4. Place a small piece of apricots or red colour dough on top.
  5. Bake at 155°C for approx. 30mins.
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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 Arrabbiata Pasta

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22
Jul

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Prawn Arrabbiata Pasta

This spicy, fresh and tangy Prawn Arrabbiata Pasta uses fresh prawns, sweet cherry tomatoes and fresh basil. Put it together in 30 minutes and you’ll have a perfect weeknight dinner! 

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

INGREDIENTS:

  • 10 Shelled prawns (keep the heads)
  • 4 tbsp Olive oil
  • 3 tbsp Butter
  • 5 Big red chillies cut iinto chunks with seeds
  • 4 Cloves garlic, thinly sliced
  • 1/3 cup Dry white wine
  • 1 pint Ripe cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 6 Fresh basil leaves, for garnish, optional
  • Chilli flakes (optional)

DIRECTIONS:

  1. Bring a large tall pot of heavily salted water to a boil.
  2. Heat the olive oil and butter in a large frying pan or pot. (enough to hold the pasta)
  3. Roast the prawn heads in the oil for about 5 mins.
  4. Remove the prawn heads from the pan and discard. Include any juices that have collected in the bowl. Add the chillies and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.
  5. Add the tomatoes, sprinkle with sea salt and black pepper and sauté until they just begin breaking down. Add the prawns and add till it is starting to turn pink.
  6. Cook the spaghetti in the pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.
  7. Add the prawns and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Add chili flakes to taste.
  8. Serve immediately with torn basil, if using.
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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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Scallops in Buerre Blanc Sauce

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22
Jul

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Scallops in Buerre Blanc Sauce

by Michele Ow

These impossibly rich Scallops in Beurre Blanc Sauce is a true taste of seafood at its finest.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • Scallop in half shell
  • 1/2 cup White Wine
  • Cream
  • Butter
  • Olive Oil
  • 1-2 no of minced Shallots
  • Chives
  • Salmon Roe
  • Salt & Pepper

 

DIRECTIONS:

 

  1. In a pan, melt butter in some olive and fry shallots until they are translucent.
  2. Add cream and wine, Wait until bubbling then switch off fire. Season to taste.
  3. Let the sauce cool down.
  4. Spoon onto scallop. Then bake for 6 minutes under grill.
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Special Ginger Spring Onion Confit (for Chicken Rice)

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22
Jul

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Special Ginger Spring Onion Confit (for Chicken Rice)

by Eric Low

Another sauce not to be excluded when serving chicken rice is the ginger sauce! The minced ginger is sautéed with spring onion before mixing with oyster sauce. Chicken stock can be added if sauce seems a little thick for liking.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 100g Corn or Canola Oil
  • 120g Spring Onion (diced)
  • 30g Ginger (minced <1mm)
  • 1 tsp Oyster Sauce

DIRECTIONS:

  1. Heat oil till slightly smoking, pour over ginger and spring onion. Add oyster sauce and mix well.
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Salad Nicoise with Brown Rice

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22
Jul

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Salad Nicoise with Brown Rice

by Michele Ow

Be healthy with this delicious and flavourful Salad Nicoise with Brown rice topped with anchovies, quail egg and cherry tomatoes!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • Sun Dried Tomatoes, puréed
  • 1/2 yellow, diced
  • 3 Quail Eggs
  • Black & Green Olives (sliced)
  • Cherry Tomatoes
  • Canned Tuna
  • Anchovies
  • Romania Lettuce
  • Fresh Herbs
  • Seeded Mustard
  • Balsamic Vinegar
  • Cooled Brown Rice (Optional)

DIRECTIONS:

  1. In a mixing bowl, add drizzle of olive oil.
  2. Tip brown rice into bowl (if using) and slowly break up the rice.
  3. Add sundried tomato purée, seeded mustard, drizzle of balsamic vinegar and fresh herbs and mix well.
  4. Add canned tuna and sliced olives -incorporate dressing into tuna; season.
  5. Scope salad unto Romania lettuce.
  6. Top with anchovies, quail egg and cherry tomatoes.
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