Orange And Caramel Sticky Buns

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Orange and Caramel Sticky Buns

by Thripti Hinduja

Impress your friends and family with delicious sticky buns with zesty orange and sweet caramel by Chef Thripti!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 6-8 Servings


INGREDIENTS:

Ingredients for Dough

  • 1/2 cup Low Fat Milk
  • 1 Egg
  • 45g (3tbsp) Butter, Soft
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 cups Bread Flour
  • 1/2 tsp Ground Cinnamon
  • 1 1/2 tsp Instant Dried Yeast

Ingredients for the Topping

  • 1/2 cup Corn Syrup
  • 1/2 Orange Juice
  • Zest of 1 orange
  • 30g (2tbsp) Butter
  • 1 cup Packed Brown Sugar
  • 3/4 cup Slightly Toasted Almonds

Ingredients for the Filling

  • 30g (2tbsp) Butter
  • 1/3 cup Brown Sugar
  • 1 tsp Cinnamon Powder

DIRECTIONS:

  1. Place all the dough ingredients in the order mentioned into the bread pan and select the dough cycle.
  2. Prepare the topping while the machine makes the dough. Place all the ingredients except the almonds in a saucepan and bring the mixture to a full rolling boil for one minute.
  3. Divide the mixture between two greased 9” cake tins.
  4. Sprinkle over the sliced almonds.
  5. When the cycle is complete, remove the dough to lightly floured surface and roll the dough to a 9/16” rectangle.
  6. Brush the dough with a 2 tbsp of the soft butter. Mix the brown sugar with the cinnamon and sprinkle it over the dough.
  7. Roll the dough tightly from the long side like a jelly roll.
  8. Divide the roll into 16 pieces and place 8 pieces in one cake tin and the rest in the other.
  9. Allow the dough to rise for 30mins or until double in size.
  10. Bake at 180 C for 30 minutes. Halfway through the caking, cover the cake tins with a sheet of aluminium to prevent over browning.
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Home Made XO Sauce

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Home Made XO Sauce

by Eric Low

This is a basic sauce used in asian cooking. After heating the oil, add the chili oil flakes, garlic and shallots and cook until fragrant. Allow the sauce to simmer for 15 minutes after adding all the other ingredients.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 10


INGREDIENTS:

  • 125ml Oil
  • 50g Lao Gan Ma Chilli Oil Flakes
  • 1 tbsp Chopped Garlic
  • 50g Chopped Shallots
  • 15g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
  • 80g Dried Shrimp (rinse and coarsely blended)
  • 20g Dried Scallop (rinse and blended)
  • 20g Jinhua Ham (diced)
  • 1 tbsp Light Miso Paste
  • 2 tbsp Sugar

DIRECTIONS:

  1. Heat oil, add chili oil flakes, garlic and shallots, and cook until fragrant.
  2. Gradually add in the rest of the ingredients and simmer sauce for 15 minutes.
  3. Cool the sauce and use as required.
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Cranberry Marmalade (for Turkey)

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Cranberry Marmalade (for Turkey)

by Eric Low

This marmalade is traditionally created for  complimenting the christmas turkey. Sugar is first caramelized then spices are added. The cranberries are added last and mixture is let to simmer until thick and jam-like.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 15


INGREDIENTS:

  • 60g Sugar
  • 4 tbsp Water
  • 1 piece of Cinnamon Stick
  • 100g Onions (finely chopped)
  • 200ml Red Grape Juice
  • 200ml Water
  • 150g Dried Cranberries
  • 50ml Red Wine or Port Wine
  • 25ml Red Wine Vinegar

DIRECTIONS:

  1. Caramelise sugar with spices. Add the onions and pour in the grape juice, wine and water.
  2. Add the cranberries and bring to the boil. Reduce heat to simmer. Cook for half an hour over a slow fire until thick and jammy. Remove spices before serving.
  3. Puree half of the cranberries to get a more jam like consistency if desired.
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Mushroom Stuffing (for Turkey)

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Mushroom Stuffing (for Turkey)

by Eric Low

This stuffing has chicken, mushrooms and chestnuts seasoned with salt and pepper. The stuffing is then steamed and is sliced before serving. Alternatively, it can be stuffed into the christmas turkey.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 15


INGREDIENTS:

  • 200g Chicken Breast Meat (skinless, diced)
  • 125ml Whipping Cream
  • 1 Egg White
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 10g Dried Chinese Mushrooms (soaked, diced)
  • 60g Roasted Chestnuts (diced)
  • 1 stalk of Fresh Rosemary (chopped)

DIRECTIONS:

  1. Blend the chicken meat with the cream. Thin out with some egg whites if necessary. Season the chicken meat with salt and the pepper.
  2. Mix the mushrooms and chestnuts with the blended chicken meat.
  3. On a working top, spread a sheet of cling wrap and place a portion of the stuffing on top. Spread out and roll up the plastic like a sausage. Secure both ends and wrap around with aluminum foil.
  4. Steam the stuffing for 20 minutes until cooked. Allow to rest for 10 minutes before slicing.
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Sambal Ikan Bilis Chili

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Sambal Ikan Bilis Chili

by Eric Low

Also known as anchovies in chili paste, this paste is crucial for a good nasi lemak. The ikan bilis is mixed with a sautéed shallots, garlic and lemon grass fusion then doused with ample chili paste and spoonfuls of belachan.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 10


INGREDIENTS:

  • 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 or Ikan Bilis (rinsed)
  • 500ml Wet Chilli Paste
  • 2 tbsp Belachan Powder
  • 100g Sugar or Gula Melaka
  • 1 tsp Salt

DIRECTIONS:

  1. Finely ground shallots, garlic and lemon grass together into a paste.
  2. Heat oil and sauté the paste till fragrant, add dried anchovies and cook for another minute.
  3. Pour in wet chili paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.
  4. Add belachan powder, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.
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Matcha Milk Jam

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Matcha Milk Jam

by Claire Marie Chang

Indulge in this delicious, creamy Matcha Milk Jam by Chef Claire Marie Chang to satisfy your matcha cravings! Taste fantastic by itself, even better with bread or cake!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 4-6


INGREDIENTS:

  • 200g Cooking/Whipping Cream
  • 150g Fresh Milk
  • 1/4 Vanilla Bean Scraped (Optional)
  • 40g White Caster Sugar
  • 50g Fresh Milk
  • 5tsp Ceremonial Grade Matcha Powder, sifted

DIRECTIONS:

  1. Combine Cream, Milk and Sugar in a pot.
  2. Set to simmer for 30-45mins till reduced.
  3. Combine Matcha Powder with fresh milk in a bowl.
  4. Slowly whisk in cooked milk jam.
  5. Sift mixture back into the pot and then set to simmer for 5-10 mins.
  6. *This milk jam keep well chilled up to a month.
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Basic Water Kefir

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Basic Water Kefir

by Geeta Jayabalan

Water kefir is a source of beneficial bacteria. This recipe by Chef Geeta teaches you how to brew water kefir for a healthier lifestyle!

Cuisine : Healthy Cooking Course : Condiment Skill Level : Novice
Prep : 30 mins Cook : 2850 mins Ready in : 2880 mins Serves : 1-2


INGREDIENTS:

  • 2-4 tbsp Water kefir crystals
  • 4 tbsp Cane Sugar
  • 4 cups Water

DIRECTIONS:

  1. To a glass jar add 4 cups of room temperature, filtered or spring water.
  2. Add 4 tbsps of cane sugar, stirring to dissolve. You can use brown sugar, white sugar, sucanat or raw sugar. Certain types of sugar don’t dissolve properly in water so you would have to heat the water slightly to dissolve the sugar. However before you add the water kefir grains to the sugar solution it must be totally cool or else the grains will die.
  3. Let this solution sit on the counter for 1-2 days with a cloth napkin secured by a rubber band. You will see the mixture become slightly cloudy with a mild sweet taste.
  4. Now strain out your water kefir grains with a plastic strainer & place them in a new sugar water mixture to make your next batch.
  5. You can drink the water kefir straight away with a squeeze of lemon or you can do a second ferment for more flavour & fizz.

     

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Lemon, Lime and Orange Marmalade

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Lemon, Lime and Orange Marmalade

by Mimi Wahadi

Pair this lovingly made zesty Lemon, Lime and Orange Marmalade with scones or cakes for the perfect tea party!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 350ml


INGREDIENTS:

  • 1 Lemon
  • 1 Lime
  • 2 Orange
  • 250 ml Water
  • 500 gm Sugar
  • 1/2 no of Lemon Juice

DIRECTIONS:

  1. Prepare and slice the lemon, lime and orange.
  2. Retain the seeds.
  3. Combine slice fruits and water in a pot.
  4. Bring everything to simmer and cook for approximately 20 mins.
  5. Add sugar, lemon juice and cook over medium heat and keep stirring until it reaches 110°C ON the thermometer.
  6. Skim off the white foam if it forms on top of the marmalade when it boils.
  7. Remove from heat and let cool and keep stirring to help release trapped air bubbles.
  8. Pour the hot marmalade into prepared jars, wipe rims and apply lids.
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Potato Pumpkin Mash

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Potato Pumpkin Mash

by Mimi Wahadi

This delicious Potato Pumpkin Mash with garlic, yogurt and parsley is flavorful and tastes delightful on its own!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 4 Servings


INGREDIENTS:

  • 200 g Russet Potato
  • 100 g Local Pumpkin
  • 100 ml Cream
  • 50 g Natural Yoghurt
  • 25 g Unsalted Butter
  • 2 cloves of Garlic
  • 1 tsp Salt
  • 1/4 cup pf Parsley
  • Salt and pepper to taste

DIRECTIONS:

  1. Cut both russet potato and pumpkin into large chunks and add to pot.
  2. Cover the pumpkin and potato chunks with water, add in salt, and place over high heat. Bring to a boil and then reduce to a simmer for 20 minutes, or until potatoes and pumpkin are tender.
  3. While the potatoes and pumpkin are simmering, rinse parsley and remove leaves from stems
  4. Drain potatoes and pumpkin into a colander, and then return it to pot.
  5. Mash with a potato masher. Stir in parsley, yogurt, and garlic.
  6. Serve with salt and freshly ground black pepper to taste.
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Soffritto

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Sofritto

by Dan Segall

Soffritto is the base of many Italian recipes and can be used to make sauces and risotto. Learn to prepare Chef Dan Segall’s Soffrito and you’ll always have a basic go-to sauce!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 120 mins Ready in : 130 mins Serves : 4-6


INGREDIENTS:

  • 1kg Onion, yellow – small dice
  • 500ml Oil, olive, pomace
  • Sea salt
  • 1kg Tomato, vine ripe – peeled
  • 20g Garlic, whole – minced

DIRECTIONS:

  1. Combine onion, oil and pinch of salt in saucepan. Cook VERY slowly over low heat for about 2.5 hours until golden brown and oil is clear. Stir every 10-15 minutes.
  2. Squeeze out seeds of tomato and chop finely. Add to onions and cook another 2 hours, until the oil separates and becomes clear again. Add a bit more salt and the garlic.
  3. Let the mixture cool in the saucepan, transfer to another container. Refrigerate.
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