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Vietnamese Spring Roll with Wagyu Beef

Posted on by editor
22
Jul

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Vietnamese Spring Roll with Wagyu Beef

by Groxers

These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 200g Joshu Wagyu beef striploin
  • 75g Rice Vermicelli, uncooked
  • 10pcs Vietnamese Rice Paper Sheet
  • 2 tbsp fresh Thai Basil, chopped
  • 4 tbsp fresh Mint Leaves, chopped
  • 4 tbsp fresh Cilantro or Chinese Parsley (optional)
  • 4 Butterhead Lettuce Leaves, shredded
  • 1 small Carrot, halved & cut into thin strips
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
  • Dipping Sauce 1 
    • 4 tbsp Lee Kum Kee Hoisin Sauce
    • 2 tsp Peanuts, finely chopped

    Dipping Sauce 2

    • 4½ Fish Sauce
    • 80ml Water
    • 3 tbsp fresh Lime Juice
    • 1½ clove Garlic, peeled and minced
    • 2½ tbsp Whtie Sugar

    1 tsp Lee Kum Kee Chili Garlic Sauce

DIRECTIONS:

  1. Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
  2. While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
  3. Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.

    Assembling the spring rolls

  4. Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.

  5. About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.

  6. Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.

  7. Repeat steps 1 – 3 to make the rest of the spring rolls.

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Healthy Egg White Marbled Butter Cake

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22
Jul

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Healthy Egg White Marbled Butter Cake

by ToTT

Satisfy your cake craving with this healthy Egg White Marbled Butter Cake recipe by Chef Julie! Moist and buttery, the hunt for the perfect Butter Cake is over!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Beat Together
  • 150 g Creamy Butter
  • 110 g Fine Sugar
  • 1 tsp Vanilla Paste
  • Group 2 – Mix Together
  • 180 g Egg White
  • 50 g Fine Sugar
  • Group 3
  • 200 g Cake Flour
  • 150 g Evaporated Milk
  • 1 tsp Coffee paste
  • 1 tsp Nescafe Coffee

DIRECTIONS:

  1. Cream butter & sugar (Group 1) till fluffy. Add in vanilla paste.
  2. Add in flour & milk (Group 3) alternately in 4 portions.
  3. Whisk the egg-white & sugar (Group 2) till soft peak.
  4. Mix 1/3 of the mixture with the coffee paste (Group 3).
  5. Spoon a big ladle of plain mixture into the middle of the cake tin follow by another big ladle of coffee mixture in the middle of the cake tin. Repeat till all mixture has completed. Starting with plain and ending with plain mixture.
  6. Bake at 170ºC for 40mins till golden brown.
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Honey Earl Grey Tea Loaf

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22
Jul

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Honey Earl Grey Tea Loaf

by Julie Yee

Super light, moist, and mildly sweet, this Honey Earl Grey Tea Loaf is the perfect addition to a morning cup of tea or coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 150 mins Ready in : 40  mins Serves : 12

INGREDIENTS:

  • 200g Bread flour
  • 130g Cake flour
  • ½ tsp Milk powder
  • 5 gm Salt
  • 11g Instant yeast
  • 3 tbsp Honey
  • 1 no. Egg
  • 100ml Earl grey tea
  • 75g Butter

DIRECTIONS:

  1. Place all ingredients (except oil) into kneading bowl. Knead until it forms a dough.
  2. Add butter and continue knead till the dough can be stretched to form a “window panel”. Cover and leave aside to rest for about 30mins.
  3. Turn dough out onto a well-floured work surface. Divide dough into 4 long logs and twist it and place in the Loaf Tin.
  4. Leave to proof till double.
  5. Before baking, egg wash it. Bake in preheated oven at 180°C for 20mins.
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Port Wine Pork Ragu with Orecchiette

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22
Jul

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Port Wine Pork Ragu with Orecchiette

by Groxers

A mouth-watering Ragu that requires little effort but yet looks like a dish right from a restaurant? It’s possible, thanks to this recipe by GroXers – all the hard work is done in the pressure cooker! This flavourful combination of pork belly and anchovy fillets is great served over rice too. Consider serving the rest of the wine at the table and you’ll be in for a sumptuous treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 500g Pork Belly
  • 4 – 5 Flott Anchovy Fillets
  • 1 Bay Leaf
  • 250ml Red Cooking Wine
  • 150ml Port Wine
  • 3 medium Yellow Onions
  • 1 bulb of Garlic
  • 400g Divella Orecchiette, uncooked
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Papper to taste

DIRECTIONS:

  1. Boil pork belly in salted water to remove impurities.
  2. Dry the pork and pan sear on all sides.
  3. Sauté anchovies and onions in a pressure cooker until onions are translucent.
  4. Add the rest of ingredients into the pot and seal the pressure cooker.
  5. Once the cooker has been pressurized, start timer for 45 min.
  6. Sauce is ready once cooker has been de-pressurized.
  7. Cook orecchiette 1-2 min below manufacturer’s recommended cooking time. Toss into the sauce for 1 min more, ensuring pasta is evenly coated with the sauce.
  8. Add salt and pepper to taste.
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Chia Seed Pumpkin Pudding

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22
Jul

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Chia Seed Pumpkin Pudding

by Daniele Sarno

Chia seeds are a protein-packed super food which is great for breakfast! Try this delicious chia seed pumpkin pudding recipe for a healthy on-the-go breakfast!

Cuisine : European  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1

INGREDIENTS:

  • 50g Yogurt
  • 200g Organic pumpkin or butternut squash puree
  • 1 tbsp Organic pure maple syrup
  • ¼ tsp Cinnamon powder
  • Vanilla pod or vanilla essence
  • 1 tbsp Chia seeds
  • Shredded coconut
  • Sliced banana
  • Pumpkin seeds

DIRECTIONS:

  1. In a pot, bring a water to boil.
  2. Remove the skin and seeds from the butternut squash. Slice it all.
  3. Blanch the pumpkin for about 5 minutes. Drain off and mash it with the back of a fork.
  4. In a large bowl, whisk together the yogurt or coconut milk, pumpkin puree, maple syrup, cinnamon, and vanilla extract.
  5. Add the chia seeds and whisk again until very well combined.
  6. Refrigerate for at least 2 hours, or until the chia seeds have plumped.
  7. Pour into jars and sprinkle with toppings of choice.
  8. Optional toppings include: Coconut, pumpkin seeds, or sliced bananas.
  9. Enjoy immediately, or store in the fridge, covered, for up to 5 days.
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Durian Sago Kueh

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22
Jul

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Durian Sago Kueh

by Julie Yee

If you are a durian and kueh lover, these will the perfect nonya kueh for you! It is sweet and soft with a hint of durian, it tastes even better with desiccated coconut!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 100g Sugar
  • 130g Coconut Milk
  • 150g Sago
  • 50g White Grated Coconut (topping)
  • 20g Wheat Starch
  • 250g Durian Flesh
  • 250g White Grated Coconut
  • ½ tsp Salt

DIRECTIONS:

  1. Boil sugar and coconut milk in a saucepan and turn off the fire.
  2. Pour in the drained sago into the pot and mix well immediately.
  3. Add in white grated coconut (50g), wheat starch, durian flesh into the pot and mix well immediately.
  4. Pour into 10″ tray and steam for 40 mins.
  5. Coat with white desiccated coconut.
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Coconut Ice Cream

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22
Jul

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Coconut Ice Cream

by Julie Yee

Enjoy the taste of Thailand with this creamy Coconut Ice Cream which taste amazing by its own or top it with any of your favourites topping for a different flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 0 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 120ml Dairy Cream (35% fat)
  • 100ml Coconut Cream
  • 150g Coconut Water
  • ¼ tsp Salt
  • 2 nos. Pandan Leaves

DIRECTIONS:

  1. Pour coconut water and coconut cream together.
  2. Add in pandan leaves and bring mixture to boil. Cool it in an ice bath.
  3. Whip cream and add in condensed milk.
  4. Fold the 2 mixtures together.
  5. Churn in the ice cream maker.
  6. Serve with cream corn, canned fruits, sea coconut or peanuts.
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Durian Crepe

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22
Jul

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Durian Crepe

by Julie Yee

Enjoy the creamy and flavourful Durian Crepe with fresh Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • For the Crepe
    • 5 nos. Whole Eggs
    • 50g Sugar
    • 60g Melted Butter
    • 120g Cake Flour
    • 1 tsp Baking Powder
    • 270g Fresh Milk
    • ¾ tsp Fine Salt

    For the Durian Cream

    • 200g Whipped Cream (35%)
    • 300g Durian Flesh
    • 2 tbsp Super Instant Custard

DIRECTIONS:

For the Crepe

  1. Mix all ingredients together & filter.

  2. Heat a non-stick small frying pan (preferably rectangle-shaped).

  3. Place a spoon of mixture onto it.

  4. Use small-medium fire to fry till light brown.

  5. To Assemble.

  6. Place 1 pc of thin sponge onto the crepe & put 1 big spoon of filling in the centre of the crepe and wrap.

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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

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22
Jul

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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

by Francois Mermilliod

Learn how to cook with the delicate quail with Chef Francois Mermilliod’s recipe! It is a juicy and hearty game dish that is stuffed with savoury mushrooms and wrapped in Parma ham!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 4 Completely deboned quails
  • 4 Large slices of Parma ham
  • 300 g Mushroom (Portobello or button)
  • 2 cloves Garlic
  • 1 tbsp Butter
  • 1 tbsp Chopped parsley
  • 2 tbsp White wine
  • 2 tbsp Veal stock
  • 1 tbsp Cream
  • Few Drops of Truffle oil
  • 1/2 pc Celeriac
  • 2 pcs Potatoes
  • 2 tbsp Butter

DIRECTIONS:

  1. Cut the mushrooms into small pieces.
  2. In a frying pan, sautéed the mushroom for 2 mins with some olive oil, add the chopped garlic.
  3. Season with salt and pepper (add to taste).
  4. Add chopped parsley and butter, and let it cool down.
  5. Put some mushroom stuffing in the quail and roll it together with the Parma ham.
  6. Roll into cling wrap like a sausage and simmer in water for 8 mins.
  7. Remove the cling wrap.
  8. Pan-fry the quail all around for a few minutes.
  9. Allow the quail to rest.
  10. Deglaze the frying pan with the white wine.
  11. Add the veal stock and cream and reduce, add the truffle oil when it is ready.
  12. Slice the quail and serve with the celeriac mash and the sauce.
  13. For the Celeriac Mash, follow Steps 14 to 16.
  14. Peel and cut the potatoes and celeriac into small pieces.
  15. Cook in salted boiling water till soft (15 minutes).
  16. Pass through a sieve, add some butter and season with salt and white pepper (add to taste).
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Home Cooked Azuki with Green Tea Ice Cream

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22
Jul

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Home Cooked Azuki with Green Tea Ice Cream

by Eric Low

The perfect pairing of Azuki Beans and Green Tea Ice Cream makes the ultimate dessert. 

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • Red Beans, soaked in water or overnight preferably
  • Water
  • 700ml Baking Powder
  • ½ tsp Yuzu Marmalade or Orange Jam
  • ½ tsp Sugar to taste
  • Green Tea Ice Cream

DIRECTIONS:

  1. Place red beans in pressure cooker. Add water and baking powder. Cover and cook for 20minutes. Check the beans, cook for another 10mins if needed.
  2. Add sugar to taste, cook the beans uncovered until thick and jam like. Add the orange jam and mix well.
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