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Chilli Sauce (for Chicken Rice)

Posted on by editor
22
Jul

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Chilli Sauce (for Chicken Rice)

by Eric Low

Most people cannot eat their chicken rice without this specific chili sauce! Garlic, lime and chicken stock makes this chili sauce unique to chicken rice. Substituting lime with lemon will produce a totally different taste profile.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 5 pieces of Red Chillies (roughly sliced)
  • 5 cloves of Garlic
  • 2 tbsp Lime Juice (or 6 small kalamansi)
  • 200ml Chicken Stock
  • ½ tsp Salt
  • 1 tsp Sugar

DIRECTIONS:

  1. Blend all ingredients in a juice blender and chill until ready to use.
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Mocha Swiss Roll

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22
Jul

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Mocha Swiss Roll

by Julie Yee

This light and fluffy Mocha Swiss Roll is baked to perfection by Chef Julie Yee is a perfect dessert for coffee lovers.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 10

INGREDIENTS:

Group 1

  • 70g Cake /Top/HK Flour
  • 1 tbsp Nescafe Coffee Granula
  • ½ tsp Baking Powder

Group 2

  • 3 no. (110g) Egg White
  • 5 no. (100g) Egg Yolk
  • 70g Fine Sugar
  • 1 tsp Vanilla Extract

Group 3

  • 40g Hot Corn Oil
  • 40g Hot Milk

DIRECTIONS:

  1. Sift Group 1(Cake flour, coffee granula, baking powder) together.
  2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla
  3. Whisk Group 2 (Egg white, egg yolk, fine sugar, vanilla extract) till thick & ribbon stage.
  4. Pour in the warm milk & whisk for another few seconds.
  5. Hand fold sifted flour.
  6. Hand fold the warm oil.
  7. Bake at 200°C for 10mins.
  8. Cover with a clean wet towel till use.
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Japanese QQ Mua Chee

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22
Jul

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Japanese QQ Mua Chee

by Julie Yee

Mua Chee is a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds! Try this QQ Japanese QQ Mua Chee recipe from Chef Julie Yee for the perfect snack!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 200g Glutinous Rice Flour
  • 150g Hot Water
  • 50g Fine Sugar
  • 2 tbsp Oil
  • 1 no Egg White
  • 100g Fine Peanut
  • 50g Fine Sugar
  • 1 tbsp White Sesame Seeds

DIRECTIONS:

  1. Boil water with sugar, oil and water.
  2. Mix Glutinous Rice flour with hot syrup in the mixer for 5mins.
  3. Steamed for 10mins or boil till dough float.
  4. Transfer back to mixer and add in the egg white and whisk till shiny and elastic.
  5. Wrap with fillings and coat with cooked glutinous rice flour or cut into pieces and coat with peanut mixture.
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Spicy Pumpkin Soup with Lemongrass and Coconut

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22
Jul

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Spicy Pumpkin Soup with Lemongrass and Coconut

by Susanne Despature

This deceptively simple Pumpkin Soup with a hint of spice is perfect for any occasion!

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

INGREDIENTS:

  • 500g Pumpkin, peeled, diced (kabucha and local variety)
  • Chopped tomatoes (can)
  • 200g Big onion, diced
  • 1 tbsp Grape seed oil
  • 1 tbsp Chicken stock
  • 300 – 400ml Coconut milk
  • 100ml Garlic, chopped
  • 2 cloves Lemongrass, sliced in two lenghtwise
  • 1 stalk Chopped young ginger
  • 1 tbsp Paprika powder
  • ½ tsp Freshly grated nutmeg
  • 1 pinch Chilli (or more if you like it hot!)
  • Pinch of Salt & pepper

DIRECTIONS:

  1. Fry diced onions in Cuisinart Blender for 1-2 minutes on lowest position (simmer) – press stir button from time to time. Add diced pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder, nutmeg, chilli; give a stir, than add chopped tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
  2. Cover, then cook over low heat for about 15 minutes on medium position (low) or until the pumpkin is tender. Discard lemongrass stalk.
  3. Turn button on position 2, in order to blend all the ingredients. If necessary, increase speed (3-4). Season to taste with salt and pepper; add coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil on medium position. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Dark Chocolate Mud Cake

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22
Jul

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Dark Chocolate Mud Cake

by Mimi Wahadi

This devilishly good Dark Chocolate Mud Cake shared by Chef Mimi is a chocolate-lover’s delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 250g Water
  • 250g Caster Sugar
  • 170g Unsalted Butter
  • 170g Dark Chocolate Coverture
  • 135g All Purpose Flour
  • 80g Cocoa Powder
  • 10g Baking Powder
  • 80g Whole Eggs

DIRECTIONS:

  1. Pre-heat the oven to 175°C.
  2. Sift flour, baking powder and Cocoa powder in a bowl.
  3. In a pot, heat up water, butter and sugar. DO NOT BOIL!
  4. Remove from stove, add chocolate.
  5. Add eggs followed by dry ingredients. Whisk to combine.
  6. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  7. Use a testing pin to check for doneness.
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Dark Chocolate Lava Cake with Raspberry Sorbet

Posted on by editor
22
Jul

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Dark Chocolate Lava Cake with Raspberry Sorbet

by Felix Chong

Sink your teeth into this luscious Dark Chocolate Lava Cake with Raspberry Sorbet by Chef Felix Chong!

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

INGREDIENTS:

  • 100g Dark Chocolate Bits
  • 100g Unsalted Butter
  • 75g Icing Sugar
  • 50g All-Purpose Flour
  • 15g Cocoa Powder
  • 4 Whole Eggs
  • 6pcs Aluminium Cup
  • All-purpose flour for dusting
  • 1 btl Oil Spray
  • 1 tub Raspberry Sorbet

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Place the dark chocolate bits and unsalted butter in a stainless steel bowl over boiling water to melt.
  3. Place the dry ingredients together in another bowl and mix well.
  4. Once the chocolate and butter melted completely remove from the boiling water and add in the dry mixture and stir to make a paste.
  5. Gradually add in the eggs.
  6. Spray the aluminium cup with oil, and lightly dust with flour.
  7. Place the lava cake mixture into the cup and make for steam bake for 7 to 9 minutes.
  8. Once it’s done, slowly unmould it and place on a plate, on the side, serve a generous scoop of raspberry sorbet and garnish with icing powder.
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Steamed Sea Bass with Taiwanese Tree Berries

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22
Jul

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Steamed Sea Bass with Taiwanese Tree Berries

by Eric Low

Treat yourself to this delicious yet easy-to-prepare Steam Sea Bass with Taiwanese Sea Berries that will excite your palate!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • Sauce
  • 4 tbsp Oil for cooking
  • 1 tbsp Chopped Garlic
  • 4 tbsp Taiwanese Tree Berries +pickling juice
  • 1 tbsp Taiwanese Soya Sauce
  • 1 tsp Sugar
  • 200ml Water
  • Assembly
  • 4 pcs Kuhlbarra Seabass, Fillets (or 1 whole fish~700g)
  • Salt
  • 20g Ginger Slices
  • Spring Onions for Garnish
  • 4 pcs Baby Cabbage, blanched

DIRECTIONS:

  1. Heat oil in pan, sauté garlic till fragrant. Add the tree berries and rest of ingredient for sauce. Bring to boil and set aside.
  2. Season seabass fillet with salt. Place ginger over the fish fillets and steam for 7-8minutes over high heat.
  3. Serve steam fish with tree berries sauce, garnish with spring onions and blanched baby cabbages.
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Hojicha Mousse Cups

Posted on by tott
06
Jul

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Hojicha Mousse Cups

By Claire Marie Chang

Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings

INGREDIENTS:

Ingredients for Hojicha Mousse

  • 2 cups/ 480ml Whipping Cream
  • 21/2 tbsp Hojicha Powder, sifted
  • 4 tbsp Icing Sugar

Ingredients for Cookie Base

  • 10pcs Digestive biscuits

DIRECTIONS:

  1. For Hojicha Mousse, follow steps 2 & 3.
  2. Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
  3. Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
  4. Assembling of the mousse cups, follow steps 5 to 8.
  5. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  6. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  7. Pipe Hojicha mousse onto biscuit crumb.
  8. Refrigerate & top with fresh strawberries before serving.
  9. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Pesto Pasta

Posted on by tott
05
Jul

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Pesto Pasta

By ToTT

Busy weekdays call for simple, fuss-free and delicious dinner options. This flavoursome Pesto Pasta hits all the spots – just let your food processor do the work for you!

Cuisine : Western Course : Main Skill Level : Novice
Prep : 5 mins Cook : 5 mins
Ready in : 10 mins Serves : 4

INGREDIENTS:

  • 375g cooked Pasta of your choice
  • 1 cup Fresh Basil Leaves
  • 2 cloves Garlic
  • 3 tbsp Almonds or Pine Nuts
  • 3 tbsp Parmesan Cheese
  • 1/4 cup Extra Virgin Olive Oil
  • Salt & Pepper to season

DIRECTIONS:

  1. Process basil, almonds, garlic and parmesan, scraping down sides occasionally, until almost smooth.
  2. Add in oil, season with salt & pepper, and continue processing.
  3. Stir into cooked warm cooked pasta and serve!
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Egg Toast Cups

Posted on by tott
05
Jul

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Egg Toast Cups

By ToTT

These delicious all-in-one breakfast muffins make for a great grab-and-go breakfast and require just one muffin tin to create perfect single-serving portions.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 23 mins
Ready in : 28 mins Serves : 6

INGREDIENTS:

  • 6 slices Whole-Wheat Bread
  • 1 tablespoon Unsalted Butter, melted
  • 1 ounce shredded Cheddar Cheese (about 1/4 cup)
  • 1/4 cup finely chopped Tomato
  • 6 large Eggs
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 Bacon slices, cooked and crumbled
  • 1 tablespoon chopped Fresh Chives (optional)

DIRECTIONS:

  1. Using a rolling pin, flatten the bread thinly and trim the crusts off the bread.
  2. Brush both sides with melted butter.
  3. Place the bread slices into a muffin pan and toast in oven at 190C for 5 minutes.
  4. Remove pan from oven and fill it with cheese, diced tomatoes and a egg.
  5. Season it with salt and pepper.
  6. Bake in the oven for 18 minutes or until the whites are set.
  7. Remove pan from oven and top it with bacon.
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