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Minestrone Soup

Posted on by tott
06
Jul

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Minestrone Soup

By Michele Ow

Create this delightfully easy minestrone soup recipe that is always healthy and nutritious.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1 tbsp Large onion, diced
  • 2 cloves of Garlic, minced
  • 1 stalk of Celery, diced
  • 1/4 Zucchini
  • Carrot, diced
  • 1/2 cup Diced tomatoes
  • Capsicum, julienne (optional)
  • 1/2 Vegetable stock
  • 440ml Water
  • 1/4 can Cannellini beans
  • Dried oregano
  • Dried Basil

DIRECTIONS:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
  2. Add the garlic and cook 30 seconds.
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Then add in capsicum and zucchini. Stir in dried oregano and basil, and cook 3 more minutes.
  4. Add the diced tomatoes and the vegetable stock to the pot and bring to a boil.
  5. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook for another 10 minutes.
  6. Season, and garnish.
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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

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06
Jul

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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

By Daniele Sarno

What could be more delicious than this simple homemade butternut squash soup that is smooth and silky!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins
Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3kg Butternut squash
  • 3L Vegetables stock
  • 12 slices Ciabatta bread
  • 2 Peeled carrots
  • 2 Celery sticks
  • 1 Peeled red onion
  • 2 cloves of Garlic
  • Extra Virgin olive oil
  • 24 Sage leaves
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil.
  2. Add the sage leaves a fry for around 30 seconds or until crisp, quickly remove them and place to dry in a kitchen paper. (You will use these to sprinkling over at the end).
  3. Use the same sage flavoured oil, put it back on the heat and throw in your onion, celery, carrot, garlic and a good pinch of salt and pepper.
  4. Cook gently for about 10 minutes until the vegetables are sweet and soft.
  5. Add the squash and the stock to the pan bring to the boil and simmer for around half an hour.
  6. Drizzle a little of olive oil in your ciabatta slices, press on the top same grated parmesan and fried in a pan for a couple of minutes until golden on both side.
  7. When the squash is soft and cooked through, pour the soup with a hand blender until smooth and creamy texture. Season it.
  8. Sprinkle with a few crispy sage leaves and drizzle with a good quality extra virgin olive oil.
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Cream of Pumpkin with Parmesan Croutons

Posted on by tott
06
Jul

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Cream of Pumpkin with Parmesan Croutons

By Mimi Wahadi

A smooth and creamy pumpkin soup topped with parmesan croutons is delicious as an easy weeknight meal.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Parmesan Croutons

  • 2 slices of Bread
  • 1/4 cup Parmesan cheese
  • 4 tbsp Extra-virgin olive oil

Ingredients for Pumpkin Soup

  • 1/2 no White onion, diced
  • 4 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 200g Pumpkin puree
  • 250ml Vegetable stock
  • 1 tbsp Honey
  • 2 tsp Sea Salt
  • 1/4 tsp Nutmeg powder
  • 1 cup Dairy cream

DIRECTIONS:

  1. To make the Parmesan croutons, follow steps 2 to 5.
  2. Preheat the oven to 200°C.
  3. On a parchment-line baking sheet, toss the bread with 4 tablespoons olive oil and the Parmesan cheese.
  4. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes.
  5. Set aside.
  6. To make the pumpkin soup, follow steps 7 to 14.
  7. Heat the oil in a stockpot.
  8. Sauté the onion over medium-high heat until soft, about 5 minutes.
  9. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  10. Carefully stir in the pumpkin, stock, honey, salt and nutmeg.
  11. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
  12. Remove from heat, stir in the cream.
  13. Remove from heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  14. Serve the soup in bowls and garnish with the Parmesan croutons.
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Kee Chang

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06
Jul

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Kee Chang

By Julie Yee

Try out this traditional Kee Chang which is also called Alkaline Dumpling recipe by Chef Julie for this Wang Qing Dumpling Festival!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 170 mins
Ready in : 180 mins Serves : 4-6

INGREDIENTS:

  • 600g Glutinous Rice (selected grain)
  • 1 tsp Yellow Alkaline Ball
  • 2 tbsp Oil
  • 250g Red Bean Paste

DIRECTIONS:

  1. Pound the alkaline till powder and mix with a little water.
  2. Wash the glutinous rice few times.
  3. Mix in the alkaline water and soak the glutinous rice for 4hrs.
  4. Drained the glutinous rice and add in 2tbsp oil and mix well.
  5. Wrap the glutinous rice with a ball of red bean paste in the middle.
  6. Cook for 2-2.5hrs in hot boiling water or pressure cooker for 40-50mins.
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Egg Toast Cups

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05
Jul

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Egg Toast Cups

By ToTT

These delicious all-in-one breakfast muffins make for a great grab-and-go breakfast and require just one muffin tin to create perfect single-serving portions.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 23 mins
Ready in : 28 mins Serves : 6

INGREDIENTS:

  • 6 slices Whole-Wheat Bread
  • 1 tablespoon Unsalted Butter, melted
  • 1 ounce shredded Cheddar Cheese (about 1/4 cup)
  • 1/4 cup finely chopped Tomato
  • 6 large Eggs
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 Bacon slices, cooked and crumbled
  • 1 tablespoon chopped Fresh Chives (optional)

DIRECTIONS:

  1. Using a rolling pin, flatten the bread thinly and trim the crusts off the bread.
  2. Brush both sides with melted butter.
  3. Place the bread slices into a muffin pan and toast in oven at 190C for 5 minutes.
  4. Remove pan from oven and fill it with cheese, diced tomatoes and a egg.
  5. Season it with salt and pepper.
  6. Bake in the oven for 18 minutes or until the whites are set.
  7. Remove pan from oven and top it with bacon.
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Otah Otah Bruschetta

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05
Jul

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Otah Otah Bruschetta

By Mimi Wahadi

Learn to make Otah Otah from scratch and add a spin on this local delight by pairing it with bruschetta.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 8-10

INGREDIENTS:

  • 1) 250g White fish fillets (Group A)
  • 2) 115ml Thick coconut milk (Group A)
  • 3) 1 Eggs, lightly beaten (Group A)
  • 4) 4 pcs Kaffir lime leaves, finely sliced (Group A)
  • 5) 1/4 tsp Salt (Group A)
  • 6) 1/4 tsp Sugar (Group A)

Ingredients for the Paste

  • 7) 2 Fresh Red chilies (Group B)
  • 8) 10 Dried Chili, cut and soften (Group B)
  • 9) 1 stalk Lemongrass, finely slice (Group B)
  • 10) 2 petals Ginger Flower Bud, finely sliced (Group B)
  • 11) 5 pcs Candlenuts, roasted (pound) (Group B)
  • 12) 1/2 pc Shrimp Paste approx. (1.5 x 1.5 x 3 or 4 inches thick) (Group B)
  • 13) 2 cloves Garlic, sliced (Group B)
  • 14) 3 Shallots, finely sliced (Group B)
  • 15) 1-inch of Galangal finely sliced (Group B)
  • 16) 1-inch of Fresh turmeric, (cut into smaller pieces) (Group B)
  • 17) 8-10 slices Baguette bread (Group B)

DIRECTIONS:

  1. Clean fish and chop/pound them roughly into a fish paste.
  2. Blend all paste ingredients in Group B in a blender.
  3. If you want it to taste even better, pound the spices using mortar and pestle instead.
  4. In a frying pan, heat up oil and sauté (B) until fragrant and dry.
  5. In another large mixing bowl, add in (A) and (B) and mix them thoroughly.
  6. Drizzle some olive oil onto the sliced baguette.
  7. Place a heap of the otah nicely onto the bread.
  8. Arrange on a baking tray and bake them at 180 degrees for about 8-10 mins.
  9. Garnish with coriander leaves and a drop of thick coconut cream.
  10. Serve!
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Paper-Wrapped Chicken

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05
Jul

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Paper-Wrapped Chicken

By Julie Yee

Paper-Wrapped Chicken recipe combines tantalizing Chinese flavours for a tasty and unique appetiser.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 15 mins
Ready in : 85 mins Serves : 12

INGREDIENTS:

  • 1) 12 packets of Paper Wrapper
  • 2) 300gm Chicken Thigh
  • 3) Flour mixture (Plain flour + little water)

Ingredients for the Seasoning

  • 4) 1 tbsp Oyster Sauce
  • 5) 1/2 tsp Sugar
  • 6) A dash of Sesame Oil
  • 7) 1 tsp Minced Garlic
  • 8) 1 tbsp Ginger Juice
  • 9) 1 tbsp Chinese Wine
  • 10) A dash of Dark Soy Sauce
  • 11) A dash of White Pepper
  • 12) A dash of 5 spice powder
  • 13) 1/2 tbsp Corn Flour
  • 14) A stalk of Parsley

DIRECTIONS:

  1. Cut chicken thigh into chunky pieces.
  2. Mix all seasonings into a bowl and marinate chicken for 1 hr.
  3. Pack chicken pieces into paper wrapped. Seal with flour mixture.
  4. Heat oil and deep fry till golden brown.
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Bruschetta with Onion Confit

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05
Jul

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Bruschetta with Onion Confit

By Chris Ng

Cooked to perfection, these caramelized onions are sweet, richly flavoured and compliments well with baguette and topped with savoury goat cheese.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 1 Baguette (sliced)
  • 300g Onions, thinly sliced
  • 4-5 Anchovies
  • 2-3 tbsp Soy sauce
  • 2-3 tbsp Olive Oil
  • Goat Cheese

DIRECTIONS:

  1. Preheat the oven till 200C.
  2. Pan-fry anchovies until melted.
  3. Add sliced onions and soy sauce and saute for 2-3 mins.
  4. Low fire for 20-30 mins, stirring it occasionally and set aside.
  5. Slice baguette into thin slices (approx. width of little finger).
  6. Warm baguette in oven for 2-3 mins.
  7. Top baguette with onion confit and goat cheese.
  8. Eat!
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Pisang Goreng

Posted on by tott
04
Jul

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Pisang Goreng

By Julie Yee

Pisang Goreng, banana fritter is a beloved local snack. Banana cooked till slightly soft is coated with a delicate batter that is crisp.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins
Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • 110g Sel-Raising Flour
  • 70g Coarse Rice Flour
  • 3 tbsp Corn Flour
  • 1.5 tbsp Custard Powder
  • 1.5 tsp Double actions baking powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Ammonia Powder (Optional)
  • 200ml Water
  • 50g Melted Butter

DIRECTIONS:

  1. Mix the flours together.
  2. Add in the water and rest for at least 45 mins.
  3. Pour in melted butter before using the batter.
  4. Heat oil to 180C, deep fry the banana with batter and fry till golden brown.
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Chaozhou Spring Rolls

Posted on by tott
04
Jul

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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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