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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Seafood Pie

Love seafood? Savour the freshness of the seafood in white wine sauce topped with creamy, buttery mashed potato.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 75 mins
Ready in : 95 mins Serves : 2 servings


INGREDIENTS:

  • 400g Mussels
  • 400g Clams
  • 500g Potatoes
  • 200ml Milk
  • 50g Butter
  • 50ml Cream
  • 50g Parmesan Cheese
  • 50ml White Wine
  • 25g Butter
  • 25g Flour
  • 200ml Fish Stock
  • 4 Prawns
  • 4 Scallops
  • 100g Leek
  • 100g Broccoli
  • 100g Asparagus, stencil
  • 100ml Cream
  • 1g Lecithin

DIRECTIONS:

  1. Mussels and clams should be the best available quality – ideally to be bought from the fish market. If this quality is not available – consider buying the mussels a day in advance, wash them and keep them in cold salt water over night – the mussels will clean themselves with the clean cold water.
  2. Peel the potatoes – set on a stove and cook till soft (about 30mins – depending on the size of the potatoes).
  3. Discharge the water – mash the potatoes. Reheat the milk with the butter and incorporate into the potatoes. Add in the cream and half of the Parmesan Cheese.
  4. Set a bigger pot onto the stove, reheat to 180C – add olive oil, mussels & clams. Add white wine and cover.
  5. Cook the clams and mussels till it’s open. Switch off the stove. Discharge the liquid. Pick the mussels and clams. Discharge the shells – leaving intact 4 pieces each.
  6. Produce a Roux fish sauce. Use a pot and melt the butter, add the flour – stir constantly – add the white wine and fish stock – boil for about 10 minutes. Set aside. Peel the prawns and cut in half, slice the scallops into quarters. Use the warm Roux (fish sauce) – add the seafood and the vegetables.
  7. Use a fire proof dish – add first the fish and vegetables and top with the sauce. Add mash potato onto the top. Sprinkle with Parmesan cheese and bake in the oven for 15-20 minutes at 180C until the Parmesan cheese have turned golden brown.
  8. Meanwhile use he leftover fish stock, add cream, milk and lecithin to create foam.
  9. To assemble: Remove the pie from the stove and assemble the mussels and clams we kept from before. Sprinkle some fine potato chips, garnish with micro greens and fish stock foam.
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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

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


INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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