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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

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22
Jul

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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

by Daniele Sarno

Savour the true taste of seafood at its finest with Chef Daniele Sarno’s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. It’s a seafood-lover’s delight!

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 600 g New Zealand Salmon fillet
  • 15 ml Extra virgin olive oil, plus more as needed
  • 1 Lemon, halved crosswise
  • Maldon Salt and freshly ground pepper
  • 1 tsp Grain mustard
  • 2 slices Wholemeal bread
  • 75 g Whole almonds
  • 50 g Spring onions
  • 25 g Capers
  • 40 g Seedless black olives
  • 1 clove Garlic, crushed
  • Fresh dill leaves
  • 3 Beetroots, sliced
  • 4 tsp Lemon zest, finely grated

DIRECTIONS:

  1. Pre-heat the oven to 230 C. Place the fish, skin side down, on the pan; brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, and then spread the mustard lightly over the fillets.
  2. Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs.
  3. Transfer 30 g of the breadcrumbs to a small bowl. Grind the almond coarsely in the processor; add to the bowl with the crumbs. Mix in the spring onions, lemon zest, capers, crashed garlic, chopped black olives, basil leaves and 1-tablespoon oil. Season with salt and pepper.
  4. Wash and drain the Beetroots, cut into thin slice, season to taste and set aside.
  5. Just before baking, divide the breadcrumbs mixture among the fillets, pressing onto the top of each piece. Bake until the fish is just springy to the touch and the breadcrumbs start to brown, about 10 minutes, depending on the thickness of the fish.
  6. Transfer the fish to plates and serve right away with the Beetroots salad.
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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

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22
Jul

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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

by Eric Low

There is nothing quite as satisfying as a good plate of Nasi Lemak, which can be served any time of the day! Not only will you try and know how to cook rice using the perfect proportion of coconut milk, you can also make your own Ikan Bilis Cincalok Sambal. This versatile sauce recipe can also be replicated for other dishes as desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Ikan Bilis Chilli
    • 200ml Oil (plus extra if needed)
    • 200g Shallots (finely minced)
    • 4 cloves of Garlic
    • 2 stalks of Lemon Grass (trimmed, use only bottom half)
    • 50g Dried Anchovies (ikan bilis), rinsed
    • 500ml Wet Chilli Paste
    • 1 piece of Belachan
    • 1 tbsp Cincalok
    • 100g Sugar/Gula Melaka
    • 1 tsp Salt

    Nasi Lemak

    • 280g Jasmine Rice
    • 350ml Water
    • 1 tsp Salt
    • 2 pieces of Pandan Leaves
    • 4 tbsp Thick Coconut Milk

DIRECTIONS:

         For Sambal Ikan Bilis Chilli

  1. Finely ground shallots, garlic and lemon grass together into a paste.

  2. Heat oil and sauté the paste till fragrant, add dried shrimps and cook for another minute.

  3. Pour in wet chilli paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.

  4. Add belachan, cincalok, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.

    For Nasi Lemak

  5. Wash rice and drain dry. Transfer to rice cooker and add water and salt

  6. Cover cooker with lid, bring water to boil. Add coconut milk and pandan leaf. Continue cooking until rice is done

  7. Allow resting for 10 minutes before opening the lid to fluff the rice. Serve rice with sambal anchovies

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Moist Organic Apple Cake

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22
Jul

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Moist Organic Apple Cake

by Daniele Sarno

Desserts can be delicious and healthy with this Moist Organic Apple Cake topped with Toasted Pine Nuts by Chef Daniele Sarno!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 6

INGREDIENTS:

  • 3 Organic apples
  • Juice of 1 lemon
  • 120g Muscovado sugar
  • Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
  • 3 nos. Organic whole eggs
  • 170g Unbleached organic plain flour
  • 90g Unsalted butter
  • 10g Natural baking powder for 170g flour
  • 30g Pine nuts

DIRECTIONS:

  1. Gently melt the butter into a small casserole, taking care that it doesn’t burn.
  2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
  3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
  4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
  5. Add the apples.
  6. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes at 170°C or until a skewer inserted in the center of the cake comes out clean.
  7. Serve with whipped cream, custard or vanilla ice cream.
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Longevity Noodles with Superior Stock and Quail Eggs

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22
Jul

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Longevity Noodles with Superior Stock and Quail Eggs

by Eric Low

This popular noodle dish is often served on birthdays, New Years, and other special occasions. Serve it with Superior Stock and Quail Eggs paired with home-made broth,  ideal for your empty stomach!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 400g Longevity Noodles
  • 6 tbsp Oil (for cooking)
  • 1 tsp Chopped Garlic
  • 200g Pork Loin or Fillet (sliced), marinated with dash of Maggi Seasoning Sauce and 1 tbsp Cornstarch
  • 30g Dried Shitake Mushrooms (sliced)
  • 100g Chinese Chives (koo chye), cut into 3cm lengths
  • 1 litre of Water
  • 3 tbsp Concentrated Chicken or Scallop Stock
  • 2 tbsp Oyster Sauce
  • 12 pieces of Prawns (peeled)
  • 200g Bean Sprouts
  • Cornstarch (for thickening)
  • 12 pieces of Quail Eggs (hard boiled and peeled)

DIRECTIONS:

  1. In a large pot of boiling water, blanch noodles for 5-10 minutes until tender. Refresh in cold water and set aside.
  2. Heat oil in wok, sauté garlic till fragrant. Add pre marinated pork slices and cook briefly. Stir in mushrooms and Chinese chives and sauté for 2 minutes.
  3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
  4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.
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Steamed Fish Fillet with Zucchini Ratatouille

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22
Jul

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Steamed Fish Fillet with Zucchini Ratatouille

by Susanne Despature

Savour the sweetest, most delicious seafood you’ve ever tasted with Chef Susanne’s Steamed Fish Fillet recipe with a side of refreshing Zucchini Ratatouille!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 42 mins Ready in : 52 mins Serves : 4

INGREDIENTS:

  • 4 Threadfin fillet (or red snapper, barramundi), 120g/ pc
  • 1 no Big yellow onion
  • 2 cloves Garlic
  • 10 g Butter
  • 1 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 1 tbsp Raw sugar
  • 1 no Zucchini
  • 1 can Tomatoes, chopped
  • 1/2 bunch Sweet basil
  • Salt, pepper, thyme

DIRECTIONS:

  1. Place thread fin fillet in steamer basket.
  2. Peel the onion and slice it finely in a food processor. (Set aside)
  3. Do the same with the zucchini (if zucchini is too large, cut in two, length wise, set aside.)
  4. Chop the garlic finely using a mini bowl of food processor.
  5. In a non-stick pan or wok, heat the butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt. Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 minutes, until the onion are caramelized and soft.
  6. Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
  7. Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 minutes or until the juices have reduced a little bit. Season to taste with salt and pepper, add finely chopped basil.
  8. Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
  9. On a plate, place 2-3 spoonful of ratatouille in the middle. Top with fish and garnish with basil.
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Strawberry Shortcake

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22
Jul

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Strawberry Shortcake

by Philia Ng

The moist Japanese Vanilla Sponge layered with Chantilly Cream and fresh strawberries is the best way to end your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • Japanese Vanilla Sponge
    • 3 Eggs
    • 95g Sugar
    • 30g Milk
    • 90g Cake flour
    • 30g Melted unsalted butter
  • Chantilly Cream
    • 400g Dairy whipping cream
    • 40g Icing sugar

DIRECTIONS:

         For the Japanese Vanilla Sponge

  1. Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
  2. Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon stage.
  3. Fold in the sieved flour into the batter.
  4. Lastly, add in the melted butter and fold it well.
  5. Bake it at 180°C, non-fan mode for 25 minutes.

    For the Chantilly Cream                 

  6. Whisk the cream until soft peaks.

  7. Add in the icing sugar and whisk until it is stiff.

  8. Chill until you are ready to use it.

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Gula Melaka Sweet Potato Balls (Onde Onde)

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22
Jul

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Gula Melaka Sweet Potato Balls (Onde Onde)

by Julie Yee

Sink your teeth into this classic Nonya Kueh, Onde Onde which is Sweet Potato Balls coated with coconut and oozing Gula Melaka.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 12

INGREDIENTS:

  • 200g Sweet potato
  • 110g Glutinous rice
  • 60g Boiled hot water
  • 1 tbsp Fine sugar
  • A pinch of salt
  • 130g Gula melaka (chopped finely)
  • 100g Steamed white grated coconut with ¼ tsp of salt

DIRECTIONS:

  1. Mix the hot mashed sweet potato, glutinous rice flour, sugar, salt, pandan paste & hot boiling water into the mixer & beat till a smooth dough is formed.
  2. Divide into 10gm portion. Cover the dough and rest for 10mins.
  3. Flatten each piece into round shape & wrap 10gm of Gula Melaka mixture in it.
  4. Bring a big pot of water to boil. Add in pandan leaf and simmer for 10mins.
  5. Put in the balls & cook under medium heat till they float up.
  6. Coat with desiccated coconut immediately.
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Oreo Cheesecake Cupcake

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22
Jul

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Oreo Cheesecake Cupcake

by Michele Ow

Enjoy your weekend with these delightful and easy-to-bake Oreo Cheesecake Cupcakes by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 6 no. Oreo cookies (4 left whole for the bottom of the cupcakes and 2 chopped for the filling)
  • 30g Icing sugar
  • 200g Cream cheese
  • 30g Egg whites
  • Pinch of salt

DIRECTIONS:

  1. Preheat oven to 150°C. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
  2. Beat together cream cheese and powdered sugar until it’s smooth.
  3. Add eggs whites and mix until combined but use medium speed and do not over mix it.
  4. Add pinch of salt and mix.
  5. Fold in coarsely chopped Oreo cookies.
  6. Fill each cup over the Oreo cookie , almost to the top.
  7. Bake for about 25 minutes (until the center appears set and the toothpick inserted in the center comes out clean).
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Sugar Jam Roll

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22
Jul

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Sugar Jam Roll

by Julie Yee

Try this moist Sugar Jam Roll recipe by Chef Julie Yee for your next baking session!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • Group 1
  • 70gm Cake /Top/HK Flour
  • 1/2 tsp Baking Powder
  • Group 2
  • 3 Egg White
  • 6 Egg Yolk
  • 70gm Fine Sugar
  • 1 tsp Vanilla Extract
  • Group 3
  • 50gm Hot Corn Oil
  • 50gm Hot Milk
  • Jam

DIRECTIONS:

  1. Sift Group1 (Flour & Baking Powder) together.
  2. Beat egg white till soft peak with sugar.
  3. Add in egg yolk & vanilla (Group 2) gradually.
  4. Whisk till thick & ribbon stage.
  5. Pour in the warm milk & whisk for another 10 seconds.
  6. Hand fold sifted flour gently.
  7. Pour in the hot oil at one go and hand mixed till well mixed quickly.
  8.  Bake at 200ºC for 12mins.
  9. Cover with a clean wet towel till use.
  10. Spread your favorite filling onto the sponge sheet and roll tightly.
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Orange Hokkaido Cupcakes by The Cooking Doctor

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22
Jul

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Orange Hokkaido Cupcakes by The Cooking Doctor

by Jehanne Ali

Fluffy cottony cupcakes are at your disposal with this easy recipe, which is low in calorie yet tastes so good and versatile. Using a Kitchenaid mixer, whip the egg whites until meringue-like in no time at all, it is after all the one investment that most home bakers fall in love with. Silicone cupcake liners are not only trendy but you are also doing your part for the environment – they are re-usable and each pack comes in gorgeous multiple colours!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 12-15 large cupcakes

INGREDIENTS:

  • 3 large eggs, separated
  • 60g castor sugar
  • 50ml canola oil
  • 50ml milk
  • 1 tsp vanilla extract
  • ½ orange (juice and rinds)
  • 80g cake flour
  • A pinch of salt
  • ¼ tsp cream of tartar

DIRECTIONS:

  1. Using the stand mixer, whip the egg whites with cream of tartar until soft peaks are formed.
  2. Add half of the sugar and continue beating until stiff peaks meringue are formed.
  3. In a separate bowl, hand whisk the egg yolks with salt, remaining sugar, vanilla and orange rinds until almost pale.
  4. Add 2 tbsp orange juice and milk.
  5. Once combined, add the cake flour and combine well.
  6. Fold in the egg white meringue into the batter and spoon into silicone cupcake liners.
  7. Bake the cakes for 18-20 minutes at preheated oven of 170°C.
  8. Sprinkle with icing sugar on serving and orange wedges.
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