Seafood Spagherri Marinara

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Seafood Spagherri Marinara

By Michele Ow

A classic, simple-to-make Seafood Marinara with mussels and prawns tossed through a tasty tomato sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 2-5


INGREDIENTS:

  • Olive oil
  • 1 no Anchovies
  • 1/2 no Calamari
  • 4 no Prawns
  • 8 no Mussels
  • 2 cloves Garlic, minced
  • 1/2 no Onion, finely chopped
  • 1/4 cup White wine (optional)
  • 1 cup Tomato crushed tomato / tomato puree
  • 1 cup Water
  • 1/2 tsp Sugar
  • 2 tbsp Finely chopped fresh parsley

DIRECTIONS:

  1. Heat butter with olive oil in a large skillet over high heat. Add seafood and cook. Take the calamari out at 1 minute, prawns at 1½ minutes. Transfer into a bowl.
  2. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic, anchovies and onion. Cook for 3 minutes until onion is translucent.
  3. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid.
  4. Simmer for 1 minute or until alcohol smell has evaporated.
  5. Add tomato mix, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  6. Add pasta, seafood, around ½ cup of reserved pasta cooking water into paper bag. Toss gently and wrap the papier.
  7. Bake at 180C for 10 minutes.
  8. Serve, drizzle with olive oil and garnish.
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Fresh Fruits and White Wine Sabayon

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Fresh Fruits and White Wine Sabayon

By Eric Low

Spoil yourself with a French classic, Fresh Fruits with White Wine Sabayon,  that is full of flavour and easy to make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins
Ready in : 15 mins Serves : 4


INGREDIENTS:

  • 100g Fresh Bananas, sliced
  • 100g Fresh Pineapples, cut into chunks
  • 100ml Rum Liquor
  • 4 medium Egg Yolks
  • 150g Sugar

DIRECTIONS:

  1. Divide the cut fruits into 4 serving plates. Preheat oven to 250C (top heat only) if using.
  2. Over a hot water bath, whisk egg yolk, rum and sugar until thick and frothy. Spoon over fruits and bake in hot oven at 250’c for 3-5minutes. Alternatively, use a blow torch.
  3. Serve immediately.
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Penne with Spinach and Pine Nuts

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Penne with Spinach and Pine Nuts

By Sarab Kapoor

What could be better than a classic combination of pasta with spinach and pine nuts! It is light, healthy and simple-to-make!

Cuisine : European Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 4-6


INGREDIENTS:

  • 1) 370g Penne Pasta
  • 2) 250g Spinach, frozen or fresh – chopped finely
  • 3) 375ml Evaporated Milk
  • 4) 2 tbsp Butter
  • 5) 3 cloves Garlic – chopped
  • 6) 8 Shallots – chopped
  • 7) 1 tbsp Plain Flour
  • 8) 1/2 cup Cheddar Cheese – grated
  • 9) 50g Pine Nuts toasted
  • 10) Salt and Pepper

DIRECTIONS:

  1. Cook pasta in a large pot of water to which a tablespoon of salt and a tablespoon of oil is added.
  2. Cook until just tender. Drain and keep warm.
  3. Melt butter in a pan. Fry onions and shallots and cook for about 5 minutes of low heat.
  4. Add flour, cook for a minute and stir in evaporated milk and spinach.
  5. Cook until sauce boils and thickens. Add cheese, salt and pepper to taste.
  6. Simmer for a minute and serve over hot pasta topped with pine nuts.
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Durian Chiffon Cake

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Durian Chiffon Cake

By Julie Yee

As a Durian lover, you do not want to miss out this recipe by Chef Julie! Learn to bake Durian Chiffon Cake with Fresh Durian Cream for the ultimate durian dessert!

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


INGREDIENTS:

Ingredients for Durian Chiffon Cake (Group 1A-4A)

Group 1A – Beat together

  • 3 Egg Whites (Group 1A)
  • 70g Fine Sugar (Group 1A)

Group 2A – Beat in

  • 3 Egg Yolks (Group 2A)

Group 3A – Sifted together

  • 60g Hong Kong/ Top Flour(Group 3A)
  • 1/2 tsp Baking Powder (Group 3A)

Group 4A – Mix in

  • 40g Warm Corn Oil (Group 4A)

Ingredients for Fresh Durian Cream (Group 1B-2B)

Group 1B

  • 10g Gelatine (Group 1B)
  • 40g Water (Group 1B)

Group 2B

  • 300g Durian Puree (Group 2B)
  • 30g Icing Sugar (Group 2B)
  • 150g Fresh Whipped Cream (Group 2B)

DIRECTIONS:

  1. To make the Durian chiffon Cake, follow steps 2 to 7.
  2. Preheat oven for 20mins at 200C.
  3. Beat egg white and fine sugar till together till fluffy.
  4. Add in the egg yolks and beat till think and light.
  5. Fold in the hong kong flour and baking powder by hand or spatula and mix it evenly.
  6. Lastly, add in the warm corn oil gently and mix well.
  7. Pour mixture into moulds and bake at 200C for 10 mins.
  8. To make the Fresh Durian Cream, follow steps 9 to 11.
  9. Put the gelatin into water for 10 mins. Heat up the gelatin till dissolved.
  10. Mix in the durian puree, icing sugar and cooled gelatin together.
  11. Fold in the whipped cream.
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Chaozhou Spring Rolls

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Chaozhou Spring Rolls

By Eric Low

With Chef Eric’s Chaozhou Spring Rolls recipe, you can make the best and crispiest spring rolls filled with minced pork, vegetables and deep-fried to perfection.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins
Ready in : 25 mins Serves : 20-25 large spring rolls


INGREDIENTS:

  • 25 large Spring Roll Wrappers
  • 2 tbsp Flour
  • Water as needed
  • Oil for deep frying.

Ingredients for the filling

  • 500g Dried Yellow Mung Beans – washed and soaked for 6 hours or overnight
  • 4 tbsp Oil
  • 100g Chinese Leeks – sliced finely
  • 70g Dried Shrimps – washed and drained
  • 30g Dried Chinese Mushrooms – washed, soaked and diced
  • 150g Minced Pork
  • 3 tbsp Fish Sauce
  • 1 tsp Five-spice Powder
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Sugar

Ingredients for the Garnish

  • Lettuce
  • Kumquat Oil

DIRECTIONS:

  1. Prepare the filling. Steamed the soaked mung beans for 30-40 mins until softened. Check by tasting a few grains.
  2. Heat oil in a wok and saute Chinese leeks, dried shrimps and Chinese mushrooms until fragrant.
  3. Add in the minced pork and cook for another 2 minutes. Add in the steamed mung bean and toss evenly.
  4. Season with fish sauce. Add five-spice powder, ground black pepper and sugar. Allow filling to cool before using it.
  5. Place 2-3 tbsp of filling on each spring roll wrapper and fold corners inwards.
  6. Mix flour with water to form paste.
  7. Roll up spring roll and seal wrapper with flour paste.
  8. Heat oil to about 160C or when gentle bubbles form with a pair of bamboo chopsticks. Deep-fry spring rolls until golden brown. Drain on paper towels.
  9. Serve spring rolls with lettuce and kumquat sauce.
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Thai Mango Salad

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Thai Mango Salad

By Sarab Kapoor

Have a refreshing Thai Mango Salad bursting with tropical flavours!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4 servings


INGREDIENTS:

  • 3pc Thai Green Mango – Peeled & cut into strips
  • 1 tbsp Palm Sugar
  • 1/2 tbsp Tamarind Pulp
  • 2 tbsp Peanuts- roasted & ground coarsely
  • 4 Chili – pounded coarsely
  • 1 small Tomato – sliced
  • 1/2 tbsp Salt
  • 1 tbsp Mint Leaves – chopped
  • Coriander leaves for garnishing

DIRECTIONS:

  1. Mix palm sugar and tamarind pulp.
  2. Pour the sugar and tamarind in the mangoes.
  3. Add in chilies, peanuts, salt, tomatoes, mint leaves and salt.
  4. Adjust seasoning according to the taste of mangoes.
  5. Garnish with coriander leaves.
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Prawn Pasta with Pesto

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Prawn Pasta with Pesto

Make your very own pesto and serve it with pasta and prawns!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 25 mins Serves : 2 servings


INGREDIENTS:

Ingredients for the Pesto

  • 1 2/3 cup Fresh Basil Leaves
  • 2 tbsp Pine Nuts
  • 1 large clove Garlic – peeled
  • Kosher salt and freshly group black pepper
  • 1/4 cup Extra Virgin Olive Oil – more for storing
  • 1/2 cup Parmesan Cheese

Ingredients for the Pasta

  • 8 Frozen prawns – thawed
  • 1/2 cup Pesto
  • Pasta to serve two
  • 1 tbsp Parmesan Cheese

DIRECTIONS:

  1. To make the Pesto, follow steps 2 to 5.
  2. Pulse the basil, pine nuts, garlic and 1/3 tsp of salt with a pinch of pepper in a food processor until finely chopped.
  3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste.
  4. Transfer to a medium bowl and stir in the Parmesan cheese.
  5. Season to taste with more salt and pepper.
  6. To make the Pasta, follow steps 7 to 10.
  7. Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
  8. Add prawns into a pot of salted boiling ware for three minutes and drain.
  9. Heat a skillet and add the cooked pasta, prawns and toss with the pesto.
  10. Place the top with parmesan before serving.
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Baked Nutella Doughnut Muffin

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Baked Nutella Doughnut Muffin

By Julie Yee

What is better than a Baked Nutella Doughnut Muffin to end your meal! Surprise your family and friends with a delicious Doughnut Muffin stuffed with luscious Nutella and coated with Cinnamon Sugar!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins
Ready in : 30 mins Serves : 12 muffins


INGREDIENTS:

Group 1

  • 150g Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract

Group 2

  • 220g Cake Flour
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 2 tsp Double Baking Powder

Group 3

  • 180g UHT Milk
  • 60g Corn Oil
  • 150g Nutella Chocolate
  • 50g Butter for melting
  • Cinnamon and sugar for coating of the muffin.

DIRECTIONS:

  1. Beat eggs and sugar (Group 1) till light.
  2. Sift all the dry ingredients in Group 2 together.
  3. Fold the dry ingredients into the egg mixture and mix it well.
  4. Pout in the milk and corn oil in Group 3.
  5. Fill each muffin cup 1/2 full, put in some Nutella chocolate and cover it with more batter.
  6. Bake at 180C for 15-18 mins.
  7. Melt 50g of butter for brushing of the muffin and rolling it with cinnamon sugar.
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Thai Kaya served with Brioche

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Thai Kaya served with Brioche

By Darryl Lim

Indulge in every bite of the crispy Brioche Bread dipped in thick, sweet Thai Kaya for a tea-time sweet treat!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4-6 servings


INGREDIENTS:

  • 4 Egg yolks
  • 60g Brown Sugar
  • 20g Pandan leaf
  • 250g Coconut cream pasteurized
  • 200g Evaporated milk

DIRECTIONS:

Step 1: Extracting the Pandan flavour & colour

  1. Blend leaf with 100gm of evaporated milk.
  2. Strain mixture in a squeezer bag.

Step 2: Mix the custard

  1. Beat up egg yolks in a mixing bowl.
  2. Add sugar slowly.
  3. Pour in 200gm of coconut cream & mix well.
  4. Mix in pandan extract in step 1.
  5. Mix in the rest of the evaporated milk & mix well.

Step 3: Cooking the custard into kaya in hot water bath

  1. Prepare a pot of boiling water.
  2. Place mixing bowl into boiling water.
  3. Keep stirring custard with a whisk until custard thicken into cream.
  4. Pour in the last 50gm of coconut cream & mix well.
  5. Turn off the heat of the boiling water once kaya is creamy.
  6. Cool the kaya in tap water bath to further thicken the kaya before serving.

Step 4: Serve with Brioche

  1. Add a dash of evaporated milk to the kaya cream before serving it some toasted brioche bread.
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Tea Smoked Salmon

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Tea Smoked Salmon

Master the art of tea smoking with Chef Stephan and learn to infuse delicate smokiness in salmon using either the Classic Way or the Smoking Gun Way.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins
Ready in : 25 mins Serves : 4 servings


INGREDIENTS:

  • 4 x 150g Fresh Salmon Fillets

DIRECTIONS:

The Classic Way

  1. Use an aluminium tray – add in some tea leaves, rice and herbs into the bottom of the aluminium tray.
  2. Place an aluminium wrapped rack on top of the wood chip mixture – make some tiny holes into the aluminium foil.
  3. Place the salmon on top of the rack.
  4. Place the aluminium tray into a wide pot and put onto the stove to generate some smoke.
  5. Cover the whole pot with more aluminium foil or a proper lid – try to seal the pot so that no smoke can escape.
  6. Once smoke appears, reduce the heat of the pot and keep the salmon in the smoke for 10-15 minutes depending on the size/ thickness.
  7. Allow the salmon to rest for 5 minutes.

*Notes: You can prepare a mixture of brown sugar and molasses to marinate the salmon. This will give a nice color and additional flavor.

The Smoking Gun Way

  1. Preheat a pan – add some grape seed oil and pan sear the salmon on both sides for about 2 minutes or till nice color.
  2. Remove the salmon and place it onto a baking dish. Cover the dish with aluminium foil and use the smoking gun to blow lots of smoke into the salmon.
  3. Cover fast so that the smoke will be trapped inside.
  4. Bake the salmon in the oven for 6 minutes at 150C. Remove it from the oven and smoke the salmon one more time.
  5. Let the salmon rest for about 5 minutes before serving.
  6. Serve it with fresh cucumber and oyster leaves – marinated with lemon juice, extra virgin olive oil, dill, salt and pepper.
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