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Baked Pumpkin Kueh

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22
Jul

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Baked Pumpkin Kueh

by Julie Yee

Enjoy the rustic flavours of pumpkin with this easy-to-make Baked Pumpkin Kueh!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 1/2 kg Pumpkin (steamed & mashed)
  • 300 g Water
  • 160 g Plain flour (sifted)
  • 120 g Fine sugar
  • 180 g Thick Coconut Milk
  • 1/4 teasp Salt
  • 2 Eggs

DIRECTIONS:

  1. Line and grease a 7inches square tin with butter and set aside.
  2. Cook pumpkin in water until soft.
  3. Remove pumpkin, mash it and set aside.
  4. With a hand whisk, mix flour, sugar, salt, 4. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
  5. Add in the eggs and mix until well combined.
  6. Pour batter in the greased tin (7” x 7” Square tin) and bake for 40mins.
  7. Remove kueh and cool on a wire rack.
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Sweet and Savoury Bread (Brioche Dough)

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22
Jul

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Sweet and Savoury Bread (Brioche Dough)

by Jehanne Ali

This sweet and savoury bread, made with Briche dough, is rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb! It is great on its own, and even better with different sweet or savoury fillings! Try these with a Nutella filling – they are bound to leave you wanting more! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 3 to 3½ cups Bread flour
  • 1½ tsp Instant yeast
  • ¾ cup Cream or milk, scaled then cooled
  • 2 large Eggs
  • 60g Unsalted butter
  • 1 tsp Salt
  • ½ cup Sugar

DIRECTIONS:

  1. Mix all the ingredients until soft dough is formed either using stand mixer and dough hook or by hand.
  2. Leave to rise in greased bowl for an hour, until doubled in size.
  3. Punch down the air and shape into roll.

    Variations

  4. Povitica or Hungarian Kalac: using nutella or praline filling.

  5. Make into challah by braiding the dough.

  6. Divide into balls, then fit them into a baking pan.

  7. Make into cinnamon pecan bon or holiday wreath.

  8. Fill the bread with sweet or savoury filling.

  9. They make the perfect burger buns.

  10. *Add wheatgerm for healthier buns

  11. Preheat the oven to 200ºC.

  12. Brush top with egg wash, add into the oven. Reduce heat to 180ºC then bake until golden.

  13. Timing varies based on size and type of dough.

     

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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

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22
Jul

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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

by Stephan Zoisl

Chef Stephan Zoisl shares with us his Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce! Add a twist to your scallops today for a fancy meal at home!  

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

INGREDIENTS:

  • 12pcs Scallops
  • 1tbsp Honey
  • 1tbsp Hoisin Sauce
  • 200g Ketchup
  • 1tbsp Brown Sugar
  • 1tbsp Plum Sauce
  • 1tbsp Dark Soy Sauce
  • 1tsp Worcestershire sauce
  • 1 tbsp XO Sauce
  • 1 tsp Fish Sauce
  • 1 Red Onion, peeled & chopped
  • 1 Garlic clove, peeled
  • Juice of 1 lemon
  • 100ml Water
  • Mix Spice (Star anise, cinnamon, gloves, coriander seeds, cumin seeds, fennel seeds)
  • 1tbsp Peanut Oil

DIRECTIONS:

  1. Add peanut oil to pressure cooker, heat up – add in garlic, onions, all the spices, roast for 1 minute. Add in brown sugar and honey – continue roasting for another minute.
  2. Add in all other ingredients except the water and the scallops. Cook for 2-3 minute – add the water.
  3. Close the lid, setup the pressure and cook for 10 minutes with pressure 1. Release the pressure and keep BBQ sauce aside.
  4. Preheat a pan, pan-sear the scallops on high heat, 30-45seconds on each side. Serve with the BBQ sauce.
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Challah Bread

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22
Jul

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Challah Bread

by Thripti Hinduja

Enjoy this traditional braided challah bread has eggs, a hint of honey, and a golden brown egg-wash crust!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 6

INGREDIENTS:

  • Dough
    • 60ml Milk
    • 45g Butter
    • 3 Eggs
    • 1 Egg yolk
    • 1 tsp Salt
    • 45g Honey
    • 440g Bread flour
    • ½ tsp Saffron
    • 1¼ tsp Instant yeast

    Glaze

    • 1 Egg white beaten with 1 tbsp water

    Topping

    • Sesame seeds

DIRECTIONS:

  1. Add all the dough ingredients to the bread pan and select the dough cycle.
  2. When the cycle is complete, remove the dough to a lightly floured surface, cover and let it rest for 5 mins.
  3. Roll the dough into a 9 inch log and cut off one third. Divide the larger portion into 3 pieces and roll each piece into a 15 inch rope.
  4. Place the ropes on a parchment lined baking sheet.
  5. Braid the ropes together and lightly tuck the edges in.
  6. Make a second braid with the smaller piece of dough. Place it on top of the bigger braid.
  7. Cover it and let it rise in a warm place for 40 – 45 minutes or until doubled in bulk.
  8. Brush the glaze on the braid and sprinkle it over with the seeds.
  9. Bake at 375 F for 30 – 35 minutes. Cover the bread loaf with a foil tent towards the last 10 minutes to prevent over browning.
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Teochew Carrot Cake

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22
Jul

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Teochew Carrot Cake

by Eric Low

Try Chef Eric’s Teochew version of carrot cake, a well-loved dish among locals! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 4-6

INGREDIENTS:

  • 175g Rice Flour
  • 25g Corn Flour
  • 300ml Water
  • 2 tbsp Oil
  • 30g Dried Shrimp (Hay Bee)
  • 15g Dried Mushrooms, soaked and diced
  • 45g Dried Chinese Sausage (Lap Cheong)
  • 3 tbsp Extra Oil
  • 50g Chinese Leeks, finely sliced
  • 500g White Radish, grated
  • 375ml Water
  • 1 tsp Salt
  • ½ MSG
  • 1 tbsp Sugar
  • ½ tsp Pepper

DIRECTIONS:

  1. Combine rice flour and corn starch with 600ml water, sieve through.
  2. Heat oil and sauté dried shrimps, mushrooms and Chinese sausage till fragrant. Set mixture aside.
  3. Heat extra oil, sauté leeks till fragrant, add the radish and cook for 5 minutes.
  4. Pour in water, add the salt, MSG, sugar and pepper powder. Add the sautéed ingredients from step 2 and mix in the strained starch solution, stirring constantly till thickened.
  5. Transfer the thickened mixture to an oil lined steaming tray. Steam mixture for 40 minutes till carrot cake is set. Allow to cool and chill carrot cake overnight to set before slicing up to serve. Serve carrot cake steamed hot on pan fried lightly with oil.
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Ratatouille

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22
Jul

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Ratatouille

by Michele Ow

Try this humble vegetable stew recipe that is a super-healthy and hearty from Chef Michele Ow!  

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 45 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 4 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 2 Garlic cloves (crushed)
  • 1 Eggplant (cubed)
  • 1 Red pepper (cut into strips)
  • 1 Green pepper (cut into strips)
  • 3 Zucchini (peeled if you like and cut into chunks)
  • 1kg Tomatoes (skinned and de-seeded or light tomato purée)
  • Thyme and rosemary (preferably fresh)

DIRECTIONS:

  1. Heat the olive oil in a frying pan and fry the onion and garlic and add the eggplant and the red and green peppers.
  2. When they have softened, add the zucchini, tomatoes and herbs, some salt and pepper, and cook for a further 10-15 minutes until cooked. While the vegetables are cooking, preheat the oven to 180°C and prepare le crumble.
  3. In a food-processor, or with your fingers, rub the butter into the flour and parmesan. When you have a mixture resembling breadcrumbs, mix in the toasted pine nuts and some pepper.
  4. When the ratatouille is really nice and soft and cooked, put the cooked vegetables into a gratin dish, cover them with the crumble mixture and cook in the oven for about 30 minutes or until the top is golden and crispy.
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Spicy Minced Prawns served in Lettuce Cups

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22
Jul

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Spicy Minced Prawns served in Lettuce Cups

by ToTT

These Spicy Minced Prawns served in Lettuce Cups serve as a tasty, appetising starter to any meal! Feel free to leave the minced prawn filling separate from the lettuce cups and let guests assemble it on their own for extra fun! 

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 200g Prawns, peeled, de-veined
  • 250g Heirloom Tomatoes, diced
  • 1 small Red Onion, diced
  • 100g Cucumber, peeled and diced
  • 1pc Lime
  • 1pc Lemon
  • 2 tbsp Coriander
  • 1 tsp Fresh Chilli, chopped
  • 1 tbsp Italian Parsley
  • Extra Virgin Olive Oil, to finish
  • ½ tbsp Peanut Oil, for frying
  • ¼ Onion, peeled and finely diced
  • 1 tsp Fresh Ginger, peeled and chopped
  • 1 clove Garlic, chopped
  • 1 small dash, Fish Sauce
  • 1 small dash, Light Soy Sauce
  • 1 head Butterhead Lettuce or any type of salad that you can find in the supermarket that is crisp and give you small cups to fill

DIRECTIONS:

  1. Mince the prawns/chop them finely. Add them into a bowl and marinate them with fish sauce, soy sauce, and lime juice. Marinate for 5 mins.
  2. Add peanut oil to a frying pan or wok, medium heat, stir fry garlic, onions, ginger, and the diced onions for 1 min. Add in the marinated prawn mixture. Stir fry on high heat for 2-3 mins till the prawns are cooked. Transfer the prawns into a bowl and add the diced tomatoes, cucumber, red onions, lemon juice, chilli, coriander, Italian parsley and extra virgin olive oil. You might add some more soy sauce or salt to your liking.
  3. Wash the lettuce, plug the leaves/cups and place onto a plate.
  4. Add the prawn mixture into the salad cups & top with some additional chopped coriander and chilli.
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Sous Vide Kong Bak Pau

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22
Jul

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Sous Vide Kong Bak Pau

by Miss Tam Chiak

Love Kong Bak Pau? Then you’ll love this Sous Vide version! The melt-in-your-mouth pork belly paired with steaming hot buns will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 600 mins Ready in : 620 mins Serves : 12

INGREDIENTS:

  • 24 fresh or frozen Chinese-style steamed buns
  • 1 lettuce, washed, dried, and torn into medium-sized pieces
  • A bottle of achar
  • Marinade
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 slice ginger, peeled and roughly chopped
    • 1-2 slabs pork belly

DIRECTIONS:

  1. Preheat the water bath to 170°F (77°C).
  2. Combine the marinade together in a food processor.
  3. Marinade with pork belly a vacuum bag and seal.
  4. Transfer to sous vide cooker and cook until completely tender, about 10 hours.
  5. In a saute pan, heat up on medium high heat without oil. Add pork belly to pan fry until fully cooked and nicely golden on the outside.
  6. Steam buns in a bamboo steamer.
  7. Stuff with lettuce, pork belly, and achar. Serve immediately.
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Croquetas

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22
Jul

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Croquetas

These addictive Croquetas are a sure hit as an appetizer or as a snack to share with friends. Creamy, crunchy and flavourful – and you can add in different fillings to your desired taste!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 100 mins Cook : 10 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 1 large or 2 small Potatoes, peeled, cooked and mashed well
  • 3 tbsp Butter
  • 4 tbsp Flour
  • ½ – ¾ c Milk
  • Lemon juice
  • Salt and pepper
  • A few sprigs thyme, picked
  • To taste: additions such as chopped ham, cubed cheese, diced olives, roasted pepper, etc.
  • ½ c Flour
  • ½ c Breadcrumbs
  • 1 Egg, beaten with a little water
  • Enough vegetable oil for deep frying

DIRECTIONS:

  1. Melt the butter in a small pot and add flour. Stir to form a paste and cook for a minute. Add the milk little by little, stirring all the while, until fully incorporated. Cook over medium heat until thickened.
  2. In a medium bowl, add white sauce to mashed potato and mix well to combine. Add some lemon juice, salt, pepper and thyme and stir. Add chosen additions, mix, taste and adjust seasoning.
  3. Refrigerate about 1 hour, until firm. Divide cooled mixture into heaped tablespoon portions. Roll each portion into a cylinder shape.
  4. Place ½ c flour, breadcrumbs and egg in a bowl each. Roll each cylinder first in flour, then egg, then breadcrumbs, and place on a tray or plate. Refrigerate 15-30 minutes to set.
  5. Pour oil in a pot, enough to go about halfway up the side of the pot. When oil is hot and shimmering, fry crumbed cylinders in batches until golden brown and crispy. Drain on paper towel and serve right away.
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Siew Mai with Scallops

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22
Jul

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Siew Mai with Scallops

by Trish Yee

Learn to make Siew Mai, a Dim Sum classic filled with pork and shrimp is incredibly juicy and flavourful with Chef Trish Yee’s recipe!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 12 mins Ready in : 52 mins Serves : 4pcs

INGREDIENTS:

  • 4 pcs of Wonton Wrappers
  • 100 g Pork Collar or Chicken Thigh, Minced
  • 3 pcs Fresh Shrimp or Prawn, Shelled
  • Few Sprinkles of Spring Onion
  • 1 tsp Dried Shitake Mushroom, Chopped
  • 1 tsp Water Chestnuts, chopped
  • 1 tsp Hua Tiao Wine
  • 1/2 tsp Sugar
  • 1 tsp Corn Flour
  • 1 tsp Garlic Oil
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Chicken Seasoning Powder
  • Dash of Pepper
  • Scallop Slices

DIRECTIONS:

  1. Shell the prawns and devein prawns and place it in a bowl and marinate with ½ tsp of sugar. Mix well and allow it to marinate for a few minutes.
  2. In the meantime, soak the mushrooms in hot water until softened, then rinse. Remove stems from the shitake mushrooms, dice finely.
  3. Mix the marinade(hua tiao wine, sugar, corn flour, garlic oil, sesame oil, chicken seasoning powder, pepper) and marinate the minced meat.
  4. Add the mushrooms and garlic to the marinated meat.
  5. Add in corn flour and mix well. Slice each prawn into 2cm-wide pieces and add in the pork mixture.
  6. Place a tablespoon of the meat mixture in the middle of each wonton wrapper.
  7. Using a finger to dab water on the edges of each wrapper, then fold up the sides and gently pinch to create folds, leaving the top of the dumpling open.
  8. Place the wrapped dumplings in a bamboo steamer lined with a sheet of parchment paper.
  9. Gently press the sides of the siew mai to create a cube-like shape.
  10. Garnish with scallop slices. Steam for 12 minutes, then serve hot.
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