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Salted Egg Custard Pau

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22
Dec

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Salted Egg Custard Pau

by Julie Yee

Enjoy the sweet and savoury Salted Egg Custard Pau with salted egg custard oozing out that looks seemingly simple.

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 2 hrs  Cook : 20 mins Ready in : 2 hrs 20 mins  Serves : 6-8 Servings

INGREDIENTS

  • Pau Dough
    • Sponge Dough
      • 1pkt Instant Yeast
      • 150ml Water
      • ¾ tsp Condensed Milk
      • 300gm HK Flour
    • 200gm HK Flour
    • ¾ tbsp. D. Baking Flour
    • 120gm Sugar
    • 1/3 tsp Ammonia Powder
    • 70gm Water
    • 30gm Crisco Shortening
  • Salted Egg Custard Filling
    • 80gm Egg Yolks (Steam 8 mins & mash)
    • 80gm Fine Sugar
    • 60gm Custard Powder
    • 40gm Milk Powder
    • 60gm Coconut Milk
    • 20gm Corn Starch
    • 80gm Butter

 

 

DIRECTIONS FOR PAU DOUGH

  1. To make the sponge dough knead all ingredients into a dough and allow it to rest for 30 minutes.
  2. Mix all ingredients in a mixing bowl and add in the sponge dough. Knead till shiny and smooth about 30 minutes.
  3. Roll into a ball & proof for another 30 minutes. Portion into 25gm.
  4. Wrap Char Siew fillings and fold into a circular motion to form a pau shape.
  5. Put on a piece of white paper and rest for 15 minutes.
  6. Steam at highest heat for 8 minutes.

DIRECTIONS FOR SALTED EGG CUSTARD FILLING

  1. Cream the butter for 3 minutes and add in all the ingredients.
  2. Chill until it becomes firm and portions into balls. Freeze until solid hard.
  3. Place in oiled paper cups & rest for 10 minutes before steaming.
  4. Steam in high fire for 8-10 minutes. (Don’t over steam or it will burst!)
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Rosemary Olive Bread

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14
Nov

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Rosemary Olive Bread

by Julie Yee

Learn to make this amazing Rosemary Olive Bread which is crusty outside and moist on the inside.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 6 hrs 15 mins Cook : 40 mins Ready in : 6 hrs 55 mins Serves : 2-4 Serving

INGREDIENTS:

  • Sponge Dough
    • 80g Whole Meal Flour
    • 140g Bread Flour
    • 160g Tap Water
    • 1 tsp Yeast
  • Bread Dough
    • Group 1
      • 100g Bread Flour
      • 2 tsp Salt
      • 1 tbsp Honey
      • 60g Water
      • 1 tbsp Olive Oil
    • Group 2
      • 1 tsp Rosemary Herbs
      • 70g Olive

DIRECTIONS FOR THE SPONGE DOUGH

  1. Combine all ingredients & knead for 5mins & ferment for about 5hrs.

 DIRECTIONS FOR THE BREAD DOUGH

  1. Add in all the Group 1 ingredients and the sponge dough and knead for 5 minutes.
  2. Bulk fermentation for 1hr.
  3. Add in the herbs and rosemary.
  4. Do few folding. (See demo).
  5. Scale into Batard shape.
  6. Glaze with water and sprinkle with desired grains or oats.
  7. Proof till double and slash a line across the length of the loaf.
  8. Spray water generously before baking.
  9. Bake at medium shelf at 180ºC for 30-40 minutes.
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Apple and Strawberry Kuchen

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14
Nov

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Apple and Strawberry Kuchen

by Thripti Hinduja

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 2 hrs 20 mins Cook : 25 mins Ready in : 2 hrs 45 mins  Serves : 4-6 Servings

INGREDIENTS:

  • Dough
    • 200g Bread flour
    • 25g Sugar
    • 3g Yeast
    • 75g Milk
    • 1 no Egg
    • 1 tsp Lemon zest
    • ½ tsp Cinnamon
    • 50g Butter
    • 1/8 tsp Salt
  • Egg Wash
    • 1 Egg
    • Splash of Cream
    • ½ tsp Cinnamon
    • 1 tsp Sugar
  • Crumble
    • 75g Flour
    • 25g Almond Powder
    • ¼ tsp Cinnamon
    • 5 tsp Brown Sugar
    • 2 tbso Sugar
    • 50g Butter
  • Fruits
    • ½ box Strawberries
    • 1 Apple
    • 3 tbsp Sugar
    • ½ tsp Cinnamon

DIRECTIONS:

  1. Mix all the ingredients together and knead for 5 minutes. Place the dough in a greased mold and cover with cling wrap. Leave aside for 1 hour.
  2. Beat the egg, cream, cinnamon and sugar together.
  3. Chop the fruits and stir in the cinnamon and the sugar.
  4. Mix the flour, almond powder, cinnamon and the sugars together. Rub in the butter to form a crumble.
  5. After the dough has rested for 1 hour, punch it down and spread it onto a tray lined with baking paper. (About 9″). Allow the dough to rest for 30 minutes.
  6. Spread the egg wash liberally over the dough. Top with the fruit and then the crumble mixture. Bake it at 180C for 35 minutes.
  1. Serve with a strawberry sauce and some ice cream if desired.
  2. For a strawberry sauce simply purée 1/2 box of strawberries with 2 – 3 tbsp of sugar.
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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

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14
Nov

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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

by Michele Ow

Savour a piece of juicy and flavourful T-Bone Steak seasoned with rosemary, pepper and served with Parsnip Puree, Carrots and Seasonal Greens for dinner.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 3 hrs 50 mins Ready in : 4 hrs mins Serves : 2 Servings


INGREDIENTS:

  • T-Bone Steak
    • 400g T-bone steaks
    • ½ tsp Crushed pepper
    • 2 twigs each of Rosemary and/or thyme
    • 1 tbsp Olive oil
    • 30g Butter
  • Carrots
    • 2 tbsp (30g) Unsalted butter
    • 1 tbsp (12g) Granulated sugar
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp Chopped parsley
  • Parsnip Puree
    • 1 Large parsnips, peeled and sliced into large cubes
    • 25g Unsalted butter
    • ¼ cup Cream
  • Seasonal Greens
    • 2 bunches Asparagus, woody ends trimmed
    • 4 Fresh eggs
    • 25g Finely grated parmesan

DIRECTIONS FOR T-BONE STEAK

  1. Vacuum each steak with the ingredients and cook in the sous vide at 56 °C for 90 minutes.
  2. When cooked, pat dry and sear.

DIRECTIONS FOR CARROTS

  1. Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag.
  2. Place carrots in the sous vide for 1 hour at 85C.
  3. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  4. Season to taste with salt and pepper, stir in parsley, and serve.

DIRECTIONS FOR PARSNIP PUREE

  1. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique water bath at 85C and set the timer for 1 hour.
  2. When the time is up, transfer the entire contents of the bag to a blender or food processor. Purée until smooth.
  3. Season to taste with nutmeg, salt and pepper. Serve.

DIRECTIONS FOR SEASONAL GREENS                  

  1. Sous vide asparagus for 5m @ 85C.
  2. Sous vide eggs for 60m @ 60C.
  3. Serve egg and grate parmesan over asparagus.
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Gai Yang (Thai Grilled Chicken)

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10
Nov

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Gai Yang (Thai Grilled Chicken)

by Michele Ow

Impress your guests with an Authentic Thai Grill Chicken, known as Gai Yang, that is easy-to-make and absolutely finger-licking good!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 2 hrs 15 mins Cook : 40 mins Ready in : 2 hrs 55 mins Serves : 6-8 Servings

INGREDIENTS:

  • Grilled Chicken
    • 4pcs Boneless Chicken Leg / ½ Chicken
    • 2 tsp Coriander Seeds (toasted)
    • 1 stalk Lemon Grass
    • 2cm sliceBlue Ginger
    • 5 cloves Garlic
    • 3 tbsp Light Soya Sauce
    • 3 tbsp Fish Sauce
    • 1 tbsp Palm Sugar
    • ½ cup Water
    • 1 tbsp Canola / Sunflower Oil
  • Dipping Sauce
    • 2 tbsp Tamarind Juice
    • 1 tbsp Lime Juice
    • 1 tbsp Palm Sugar
    • Finely Chopped
    • 1 tbsp Shallot
    • ½ tbsp. Yellow Onion
    • 2 stalks Parsley
    • ½ tbsp. Toasted Sesame Seeds

DIRECTIONS 

  1. Grind white peppercorns and coriander seeds and pestle or a coffee grinder. When fine, add lemongrass, blue ginger and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
  2. Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight.
  3. Arrange lemon slices on rack and place chicken on top.
  4. Grill at @ 180C until is golden brown and the chicken juice run clear.
  5. Baste the chicken with the excess marinates after 20 minutes.

DIRECTIONS FOR DIPPING SAUCE

  1. Simmer hot the excess marinate from the chicken and palm sugar.
  2. Off fire and add in the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved.
  3. Add all remaining ingredients and stir. If making sauce in advance, add in before serve.
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Tartufo

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10
Nov

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Tartufo

by Michele Ow

Tartufo, an Italian frozen dessert made with your choice of ice cream and covered in melted chocolate. It’s an Italian Ice Cream Truffle!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 8hrs  Cook : 10 mins Ready in : 9 hrs  Serves : 4 Servings

INGREDIENTS:

  • Vanilla ice cream
  • Oreo cookies
  • 120g Chocolate
  • 80g Butter
  • ½ Cream

DIRECTIONS 

  1. To make the tartufo: Scoop portions of vanilla and form into balls using your hands. Poke a hole in each ball and place 1 oreo cookie in each, cover with ice cream, and place on a baking sheet. Freeze overnight.
  2. Melt chocolate and butter in a Bain Marie, then stir in warmed cream. Set aside to cool.
  3. Roll gelato balls in the Oreo crumbs and then chocolate ganache until coated and return to the freezer until ready to serve.
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Roasted Chicken with Grilled Vegetables, Stuffing and Truffles

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09
Nov

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Roasted Chicken with Grilled Vegetables, Stuffing and Truffles

by Jimmy Chok

This recipe adds a touch of luxury to roast chicken with shaved truffles and delicious stuffing made from homemade toasted chestnuts, juicy mushrooms and fresh parsley.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 8 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1 Whole Chicken (2kg Plus)
  • Salt/ Pepper Taste
  • 2 tbsp Italian Mix Herbs
  • 2 tbsp Soft Butter
  • Grilled Vegetables
    • 20pcs Asparagus
    • 20pcs Baby Carrots
    • 1 Zucchini – Sliced
    • 20pcs Shitake Mushroom
    • Salt/Pepper Taste
    • Dash of Olive Oi
  • Stuffing
    • 300g Ciabatta Bread – Cubes
    • 300g Toasted Chestnuts
    • 100ml Olive Oil
    • 200g Saute Button Mushroom
    • 1 tbsp Chopped Parsley
    • Salt/Pepper Taste
  • 500ml Red Wine Sauce
  • 2/3 pcs Truffles – To be shaved on dish

DIRECTIONS 

  1. Rub chicken with soft butter and season well.
  2. Roast in oven at 180C for about 50 minutes and allow to rest.
  3. Season vegetables well and grill over medium heated grill pan.
  4. Mix stuffing ingredients together and season well, pour on tray and heat in over for 10 minutes before serving.
  5. When all items are ready, serve chicken with grilled vegetables, stuffing and red wine sauce.
  6. Shave truffles.
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Turkey Roulade with Cranberry Reduction

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09
Nov

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Turkey Roulade with Cranberry Reduction

by Desmond Tan

This Christmas enjoy a Turkey Roulade with Chef Desmond’s recipe! ‘Roulading’ the turkey ensures that the meat is juicy, flavourful and makes it look worthy of being on a restaurant menu!

Cuisine : European Course : Main Skill Level : Novice
Prep : 1 hr 10 mins Cook : 1 hr 30 mins Ready in : 2 hr 40 mins Serves : 6-8 Servings

INGREDIENTS:

  • Turkey Roulade
    • 1x 2 kg turkey breast
    • 4x pork sausages, castings removed
    • 1/2 cup pistachios, roughly chopped
    • 1/2 cup dried cranberries
    • 8 sage leaves, finely chopped
    • 6 slices prosciutto
    • 5 sage leaves, to garnish

    Cranberry Reduction

    • 1 cup dried cranberries
    • 1/2 cup port
    • 1/2 cup chicken stock
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper

DIRECTIONS 

  1. Butterfly the turkey breast. Cover with plastic wrap and pound to a 1.5 cm thickness. In a bowl, combine the pork sausages, pistachios, dried cranberries and finely chopped sage leaves.
  2. Spread the sausage mixture over the turkey breast and tightly roll into an even cylindrical shape. Lay the prosciutto over the rolled turkey breast. Tightly wrap the rolled turkey breast in plastic wrap and refrigerate for one hour.
  3. After one hour, set up your barbecue for indirect cooking. Preheat your barbecue for roasting. Please refer to your handbook for further instructions.
  4. Remove the turkey roll from the refrigerator and discard the plastic wrap. Secure the turkey roulade with string.
  5. Once the barbecue has preheated, adjust the burner(s) to the roasting setting. Place the turkey roulade on the barbecue. Cook for 40 minutes and place the 5 sage leaves on top of the turkey roulade. Continue to cook the turkey for an additional 10 to 20 minutes, or until the cooked through.
  6. While the turkey is cooking, make the cranberry reduction. On a side burner or stovetop, simmer the cranberries, port and chicken stock for 10 minutes or until reduced, stirring as required. Add the butter and continue to cook for a further 2 minutes. Remove from the heat and season with salt and pepper.
  7. Once the turkey has cooked, remove from the barbecue and allow to rest for 10 minutes.
  8. Once rested, slice the turkey and serve with the cranberry reduction.
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Oven-Roasted Pork Rack

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09
Nov

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Oven-Roasted Pork Rack

by Andrea Lim

Try this show-stopping pork rack for your Christmas dinner and we’re sure it’ll be a staple for your festive meals for years to come!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1 hr 50 mins Ready in : 2 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1.2kg Pork Rack
  • 75g Carrot
  • 150g Baby Potato
  • 200g Baby Spinach Leaves
  • 300g Button Mushrooms

DIRECTIONS 

  1. Lightly sauteed the baby spinach and set it aside to cool.
  2. Blend the button mushrooms and sauteed till dry over a medium heat pan.
  3. Set the mushrooms aside to cool.
  4. Slice the pork rack along the bone till 2/3 of the way.
  5. Open up the meat and prepare to assemble.
  6. Layer the spinach evenly follow by the mushrooms.
  7. Season with rock salt and black pepper.
  8. Fold the meat back together and secure the pork rack with butcher strings.
  9. Cut the baby potatoes in half and carrots in big chuck.
  10. Lay the vegetables on a tray and place the pork rack above the vegetables.
  11. Roast the pork rack in a pre-heated oven at 120degree for 1hr 30mins.
  12. Lastly blast bake the pork rack at 240degree for 20 minutes before serving.
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Canard a l’orange

Posted on by editor
23
Oct

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Canard a l’orange

by Michele Ow

Canard a l’Orange, a French specialty, duck with orange sauce is a rich and indulgent treat that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1hr 25 mins Ready in : 1hr 55 mins Serves :2 Servings

INGREDIENTS:

  • 2 Navel Oranges
  • ½ Duck
  • ½ tsp Salt
  • A pinch of Pepper
  • ¼ cup of Red Wine Vinegar
  • 2 tbsp Granulated Sugar
  • 1 cup Strong, brown duck/chicken stock
  • 2 Oranges, skinned
  • ¼ cup Red Wine
  • 2 or 3 tbsp Orange Liquer – Optional
  • A few drops of Orange Juice
  • 2 tbsp Softened Butter
  • ½ tsp Corn Starch – Optional

DIRECTIONS FOR BLANCHING THE ORANGE PEEL

  1. Remove the orange skin with the help of a vegetable peeler. Cut the skin into julienne – 1/16 inch wide and 1/2 inch long strips. Take a pot and pour a quart of water into it. Simmer the orange peel for about 15 minutes to remove the bitterness. Drain and pat dry.

DIRECTIONS FOR ROASTING THE DUCK

  1. Take your duck and season it with salt and pepper. Next, put 1/3 of the prepared orange peel underneath your half duck and put in in a roasting pan. Place the duck breast up in it. Strew all the vegetables around the duck and set the pan in the middle level of your oven. Let it cook for about 15 minutes 180C until the duck is slightly browned.
  2. Regulate the heat carefully. Remove the accumulated fat once in a while. Baste the duck every 15min. It should take about 35-45minutes

DIRECTIONS FOR SAUCE

  1. While your duck is roasting in the oven, you need to make a sweet and sour caramel coloring. Take a pan and pour 1/4 cup vinegar into it. Add 2 tbsp sugar and heat cook it over medium heat until the mixture turns into brown-colored syrup. Remove the mixture from heat immediately and pour in half-cup duck stock.
  2. Let the mixture simmer for a minute or two. Don’t forget to stir it continuously in order to dissolve the caramel. Add the rest of the duck stock into the mixture. Put the orange peel into the mixture and let everything simmer for another 3 to 4 minutes. When the sauce is limped, clear and lightly thickened, it is ready. Season it to taste and set aside.

FINAL TOUCHES

  1. Set the duck on the serving platter. Next, remove the fat from roasting pan, add wine and boil the mixture rapidly. Simmer it until it is reduced to just two to three tablespoons of liquid
  2. Pour the wine reduction into the sauce and simmer it for a minute or two. Pour orange liquor and taste. The sauce must have a delicious orange flavor. Make sure that it is not too sweet. Add a few drops of orange juice to the sauce at the end.
  3. Swirl the butter enrichment just before serving. Pour the delicious orange sauce into a sauceboat. Place the orange segment over the duck and sides of the platter. Spoon some sauce over the duck, and serve!
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