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Steamed Black Bean Paste Chicken

Posted on by editor
04
Jan

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Steamed Black Bean Paste Chicken

by Julie Yee

Whet your appetite with this tasty Steamed Black Bean Paste Chicken made with sweet and salty fermented black bean sauce

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 50 mins  Cook :10 mins Ready in : 60 mins  Serves : 2-4 Servings

INGREDIENTS             

  • 300g Boneless Chicken Leg
  • Potato Starch
  • 10g Fermented Black Beans
  • 1 tbsp Minced Garlic
  • ½ tsp Chicken Powder
  • A dash of Salt
  • 1 tsp Sesame Oil
  • 1 tsp Sugar
  • 1 tsp Pickled Plum
  • 1 de-seed/ chopped Red Chili

DIRECTIONS

  1. Cut boneless chicken leg into about 1.5cm x 3cm size.
  2. Marinate chicken with potato starch for about 30 minutes.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10 minutes over high fire.
  6. Garnish with chilli slices and serve immediately.
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Nonya Kaya Apom

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04
Jan

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Nonya Kaya Apom

by Julie Yee

Try this simple-to-make Nonya Kaya Apom recipe from Chef Julie for this Chinese New Year!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40  Cook : 35 mins Ready in : 75 mins  Serves : 6-8 Servings

INGREDIENTS             

  • Apom
    • Group 1
      • 220g UHT Milk
      • 4 Egg Yolk
    • Group 2
      • 1 tsp Baking Powder
      • 120g Cake Flour
      • ¼ tsp Salt
      • 1 tsp Vanilla Powder
    • Group 3
      • 4 Egg White
      • 30g Fine Sugar
  • Nonya Kaya
    • 40g Pandan Juice
    • 160g Sugar
    • 200ml Coconut Cream
    • 8 Egg Yolks

DIRECTIONS FOR APOM

  1. Whisk (Group 1) together.
  2. Add (Group 2) & mix well.
  3. Whisk (Group 3) till soft peak.
  4. Fold into the egg mixture, rest for 10 minutes.
  5. Warm apom stick pan & cook the pancake.

DIRECTIONS FOR NONYA KAYA

  1. To get pandan juice – cut 8 pandan leaves into 2cm long and add 3 tbsp water and blend till fine. Press out the juice to get 40ml.
  2. Double boil the coconut cream with sugar till sugar dissolved.
  3. Pour some coconut milk into the eggs yolks while whisking.
  4. Pour the mixture back to the double boiler and cook till runny custard like. This will take about 15 minutes.
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Monkey Bread

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04
Jan

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Monkey Bread

by Charlynn Gwee

Monkey Bread, also known as Pull-Apart Cinnamon Sugar Bread, is a sweet and sinful cinnamon treat that is worth the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 3 hrs Cook : 50 mins Ready in : 3 hrs 50 mins Serves : 1 serving

INGREDIENTS             

  • Bread Dough
    • 140g Bread Flour
    • 200g Wholemeal Flour
    • 50g Sugar
    • ½ tsp Salt
    • 1 ½ tsp Yeast
    • 210g Milk
    • 40g Butter
  • Coating
    • 30g Butter
    • 55g Sugar
    • 2g Cinnamon Powder
  • Glaze
    • 30g Butter
    • 60g Dark Brown Sugar
    • 1 tsp Vanilla Extract
    • Melt 60g Butter with Dark Brown Sugar and Vanilla and set aside

DIRECTIONS FOR BREAD DOUGH

  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container, cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs (around 50g) and let them rest for 10 minutes
  6. Roll out, fill and shape as desired.
  7. Place shaped dough onto lined baking sheet and proof for 45 minutes.
  8. Brush with milk.
  9. Bake in a pre-heated oven for 15-18 minutes at 170°C.
  10. Remove from baking sheet immediately and cool on rack.

DIRECTIONS FOR COATING

  1. Melt butter and set aside.
  2. Mix sugar and cinnamon powder and set aside.

DIRECTIONS FOR GLAZE

  1. Roll dough into a round ball (15g), cover with clingfilm and let the dough rest for 15mins.
  2. Shape it.
  3. Dip cinnamon into melted butter, then roll in cinnamon sugar.
  4. Repeat till all doughs are used up.
  5. Allow dough to proof for 45 mins.
  6. Preheat oven to 170C and prepare glaze.
  7. Pour the buttery mixture over the dough ball and bake for 30-35 mins till golden brown.
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Salmon in Cream Pasta

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04
Jan

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Salmon in Cream Pasta

by Michele Ow

Fresh Pasta tossed in salmon cream sauce is perfect for a movie night with your friends!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 15 mins Cook :20 mins Ready in : 35 mins  Serves : 2 large servings

INGREDIENTS

  • Fresh Pasta
    • 100g Oo Pasta Flour
    • 1 Small Egg
  • Sauce
    • 1 tbsp Olive Oil
    • 1 tbsp Butter
    • ½ Yellow Onion, minced
    • ½ Anchovies
    • Hot Smoked Salmon
    • 2 tbsp Crushed Tomatoes – optional
    • Sea Salt and Pepper
    • Drizzle of Heavy Cream

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.

DIRECTIONS FOR SAUCE

  1. Heat a large skillet over moderate heat. Add oil, butter, onions. Gently saute for 3 to 5 minutes to develop their sweetness. Add anchovies. Add tomatoes if using. Bring sauce to a bubble and reduce heat to simmer. Add smoked salmon. Season with salt and pepper.
  2. While sauce simmers, cook pasta in salted boiling water until cooked.
  3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
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Chewy Cranberry and Chocolate Chip Cookies

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04
Jan

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Chewy Cranberry and Chocolate Chip Cookies

by Claire Marie Chang

Sweet, soft and chewy, these Cranberry and Chocolate Chip Cookies are an absolute favourite!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 9-11 mins Ready in : 34-36 mins Serves : 1 Serving

INGREDIENTS:

  • 110g Unsalted Butter, melted
  • 160g Brown Sugar (light/ dark)
  • 50g White Sugar
  • ½ tsp Vanilla Bean Extract/ Paste
  • 1 Egg (60-65g)
  • 210g Plain Flour
  • ½ tsp Baking Soda
  • ½ + 1/8 tsp Baking Powder
  • ¾ tsp Sea Salt
  • 85g Chocolate Chips or Chopped Chocolate of your choice
  • 85g Dried Cranberries

Preheat oven to 180°C top and bottom heat

 

 

DIRECTIONS:

  1. Combine cooled melted butter, sugar and vanilla. Mix till well combined.
  2. Add egg and mix till well combined.
  3. Mix in sifted dry ingredients till 80% combined.
  4. Mix in chocolate and cranberries till combined.
  5. If the cookie dough is very soft, refrigerate for 10-15 minutes till slightly firm.
  6. Portion in 30g balls (Medium) or 45g balls (Large).
  7. Sprinkle with sea salt before baking.
  8. Bake for 9 minutes for Medium/ 11 minutes for Large.

Eat within 3 days. Cookie dough can be frozen up to 1 month.

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Soft Shell Crab with Thai Green Mango Salad

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28
Dec

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Soft Shell Crab with Thai Green Mango Salad

by Julie Yee

Enjoy a refreshing Thai Green Mango Salad topped with crispy-fried Soft Shell Crab for an appetizing starter.

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 1-2 Servings

INGREDIENTS

  • Dressing
    • 6 tbsp Thai Sweet Chili Sauce
    • 1 tbsp Lemon Juice
    • 1 tbsp Fish Sauce
  • 1 Frozen Soft Shell Crab (160g each)
  • Potato Starch
  • Oil for Deep Frying
  • 2 Large Mango, sliced
  • 10g Mint Leaves
  • 1 tbsp Chopped Coriander
  • 2 tbsp Toasted Peanuts, coarsely chopped
  • 1 Small Red Onion, sliced
  • 1 Tomato Seeded, sliced
  • Garnish
    • 10g Coriander Leaves

DIRECTIONS 

  1. Combine ingredients for salad dressing and chill.
  2. Dust crab with potato starch and deep fry in preheated oil till crispy.
  3. Toss salad ingredients together with dressing.
  4. Arrange on centre of serving plate and place soft shell crab on top of salad.
  5. Garnish with coriander leaves.
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Fruit Danish

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28
Dec

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Fruit Danish

by Charlynn Gwee

For brunch this weekend, bake a batch of Fruit Danish with just 3 simple ingredients!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 hrs  Cook : 15-20 mins Ready in : 25-30 mins  Serves : 6-8 Servings

INGREDIENTS

  • Ready Made Puff Pastry Dough
  • Raspberry Jam
  • Fruits

DIRECTIONS 

  1. Cut up puff pastry dough.
  2. Dollop jam onto puff pastry.
  3. Bake at 200C for 15-20 minutes till golden and puffed up.
  4. Top with fruits.
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Italian Cannelloni Pasta

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28
Dec

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Italian Cannelloni Pasta

by Charlynn Gwee

This delicious cannelloni recipe stuffed with ricotta cheese, spinach and almonds is the perfect pasta recipe for date night.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 60 mins Ready in : 1 hr 30 mins Serves : 2-4 Servings

INGREDIENTS

  • 9 tubes Cannelloni Pasta
  • 450g Tomato Sauce
  • 300g Spinach
  • 250g Ricotta Cheese
  • Salt & Pepper
  • Dried Herbs
  • 50g Diced Almonds
  • 200g Shredded Cheese

DIRECTIONS 

  1. Mix ricotta cheese, spinach, salt, pepper, dried herbs and diced almonds together.
  2. Stuff into cannelloni pasta.
  3. Spread ½ the pasta sauce on the base of the pan.
  4. Lay tube pasta into the pan.
  5. Cover up with the rest of the sauce and top with shredded cheese.
  6. Bake at 190C for 40-45 minutes.
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Cinnamon Rolls with Pecan Glaze

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28
Dec

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Cinnamon Rolls with Pecan Glaze

by Philia Ng

Make the softest and fluffiest homemade cinnamon roll coat with pecan glaze with Chef Philia’s recipe!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 12-15 mins Ready in : 110 mins  Serves : 6-8 Servings

INGREDIENTS

  • 500g Bread Flour
  • 35g Sugar
  • A pinch of Salt
  • 11g Dry Active Yeast
  • A pinch of Sugar + 40g Water
  • 1 Egg
  • 90g Unsalted Butter
  • 235g Water
  • Pecan Glaze
    • 110g Unsalted Butter
    • 180g Sugar
    • 100g Roasted Nuts of Your Choice
  • Cinnamon Sugar
    • 100g Sugar
    • 2 tsp Cinnamon Powder

 

DIRECTIONS FOR CINNAMON ROLL

  1. Combine yeast, a pinch of sugar and 40g water together and leave it aside for 10 minutes.
  2. Combine bread flour and 35g sugar together with a pinch of salt and mix well.
  3. Make a well in the flour and add in the egg , water and yeast mixture.
  4. Mix the mixture and using a bread hook, mix until a dough is form and well combined.
  5. Add in unsalted butter and mix well into the dough for another 10 minutes.
  6. Allow the dough to proof for 25 minutes or doubled its size.
  7. Once the dough doubled its size, using a roller, roll it as thin and spread the caramelised pecan mixture on it evenly and sprinkle more cinnamon sugar.
  8. Roll the dough tightly and cut into equal size and proof for another 30 minutes until it doubled the size.
  9. Bake the rolls at 190 degree Celsius, fan mode for 12 to 15 minutes until it’s golden brown.
  10. The rolls is best serve warm.

DIRECTIONS FOR PECAN GLAZE

  1. Cook and combine all ingredients together until sugar are melted.
  2. Add in roasted pecan and stir well.
  3. Leave it aside to cool before using.

DIRECTIONS FOR CINNAMON SUGAR

  1. Mix 100g sugar with 2 tsp of good quality cinnamon powder.
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Beef Wellington

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28
Dec

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Beef Wellington

by Michele Ow

Beef Wellington – A Gordan Ramsay’s classic is a show-stopping dish that encases beef fillet in mushroom stuffing, parma ham and puff pastry.

Cuisine: European Course : Mains Skill Level : Novice
Prep : 9hrs Cook : 27-32 mins Ready in : 9 hrs 27-32 mins Serves : 1 Serving

INGREDIENTS

  • 1 Beef Fillet
  • Olive Oil, for frying
  • 150g Mixture of Mushrooms
  • Thyme
  • 1 Sheet Puff Pastry
  • 2-3 Slices Parma Ham
  • 1 Egg Yolk, beaten
  • A pinch of Salt
  • Sea Salt and Freshly Ground Black Pepper

DIRECTIONS:        

  1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
  2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
  3. Finely chop to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove from the pan and leave to the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin cool.
  4. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
  5. Season the beef fillets, then place onto the mushroom-covered ham then on top of a precooked puff pastry. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill for at least 20 minutes.
  6. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 20 minutes.
  7. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Rest for at least 10 minutes before carving.
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