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Wiener Schnitzel with Lemon Mayo

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22
Jul

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Wiener Schnitzel with Lemon Mayo

by Eric Low

Relish every bite of this breaded, fried pork loin are coated with a generous serving of creamy, tart Lemon Mayo!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 4 slices of Pork Loin, about 1cm thick
  • 1/2 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • Flour for Dusting
  • 2 Eggs, beaten
  • Coarse Ground Breadcrumbs or Panko Breadcrumbs for dusting
  • 8 tbsp Mayonnaise (For the Tartare Sauce)
  • 1 tbsp Capers, chopped (For the Tartare Sauce)
  • 1 tbsp Gherkins, chopped (For the Tartare Sauce)
  • 1 large Hard Boiled Egg, Grated (For the Tartare Sauce)
  • 1 tbsp Chopped Parsley (For the Tartare Sauce)
  • 2 tbsp Chopped Onions (For the Tartare Sauce)
  • Buttered Boiled Potatoes (Optional) or French Fries (For Garnish)

DIRECTIONS:

  1. Lightly flatten the pork loin pieces with a mallet or the back of a cleaver. Season pork loin pieces with mustard, salt and pepper.
  2. Dust pork loin with flour, dip into beaten egg and coat with breadcrumbs.
  3. Whisk all ingredients for sauce together and chill until ready for use.
  4. Heat oil and deep fry pork loin pieces until golden brown. Serve with lemon mustard mayo and boiled potatoes on the side.
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Golden Kit Kat Brownie

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22
Jul

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Golden Kit Kat Brownie

by Mimi Wahadi

Have a break and have a devilishly good Golden Kit Kat Brownie shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 95g Dark Chocolate Coverture
  • 95g Unsalted Butter
  • 90g Whole Eggs
  • 200g Fine Sugar
  • ¼ tsp Sea Salt
  • 1 tsp Vanilla Essence
  • 80g All Purpose Flour
  • 1 bar Kit Kat

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. Butter a 7 inch round cake pan.
  3. In a bowl place the chocolate and butter on top of a double boil over simmering water until melted.
  4. In a bowl,whisk eggs,sugar,salt and vanilla essence until well blended.
  5. Whisk in chocolate butter mixture and add flour. Whisk until blended.
  6. Pour into the prepared pan and spread evenly.
  7. Place broken kitkat pieces on top of mixture.
  8. Bake for approximately 25-30 mins.
  9. Do not overbake!
  10. Insert a tooth pick and it is done when the tooth pick comes out clean.
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New York Style Cinnamon Crumb Cake

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22
Jul

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New York Style Cinnamon Crumb Cake

by Thripti Hinduja

A light and moist cake topped with a thick layer of cinnamon crumbs is a perfect addition to any brunch spread!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 10-12

INGREDIENTS:

  • Crumb Topping
  • 100 g Brown sugar
  • 60 g Sugar
  • 2 tsp Cinnamon
  • 110 g Butter, melted
  • 140 g Flour
  • Cake 
  • 80 g Butter
  • 80 g Sugar
  • 2 Eggs
  • 80 g Self-raising flour
  • 1 tbsp Vanilla extract

DIRECTIONS:

  1. First make the crumble mixture
  2. Mix all the ingredients together until it comes together like dough.
  3. Refrigerate while making the cake batter.
  4. To make the cake, follow step 5 to 12.
  5. Cream the eggs and the sugar until it is light, pale and creamy.
  6. Add in one egg and mix it until well incorporated.
  7. Then add in 2 spoonfuls of the the flour.
  8. Stir in the other egg and then the vanilla extract.
  9. Fold in the rest of the flour.
  10. Place the batter in a cake tin lined with parchment.
  11. Top it with the crumble mixture.
  12. Bake in a preheated oven at 180 C for 25 minutes or until done.
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German Chocolate Fudge Cupcakes

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22
Jul

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German Chocolate Fudge Cupcakes

by Jehanne Ali

German Chocolate Fudge Cupcake is a melt-in-your-mouth and moist Chocolate Fudge Cupcakes topped with a thick layer of fragrant coconut pecan frosting!

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

INGREDIENTS:

  • 1 cup Plain flour
  • 1 cup Sugar
  • 1/2 cup Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • A pinch of Salt
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/4 cup Melted butter ( unsalted)
  • 1/2 cup Milk
  • 1/2 cup Hot water
  • 1 tbsp Plain yogurt ( optional)
  • Note: Addition of yogurt is not only healthy but brings moisture to the cake.

DIRECTIONS:

  1. In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
  2. In a separate bowl, whisk the egg with vanilla, melted butter, milk, hot water and yogurt.
  3. Add into the flour and mix well.
  4. Pour into cups until ¾ full and bake at preheated oven of 170 ºC for 18-20 mins. 
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Chocolate Rocher Cupcakes

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22
Jul

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Chocolate Rocher Cupcakes

by Michele Ow

Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 115 g Lightly salted butter (Cupcakes)
  • 115 g Caster sugar (Cupcakes)
  • 2 Large eggs (Cupcakes)
  • 115 g Self-raising flour (Cupcakes)
  • 30 g Cocoa powder (Cupcakes)
  • 1/2 tsp Vanilla extract (Cupcakes)
  • 2 tbsp Milk (Cupcakes)
  • 8 Unwrapped Ferrero Rocher chocolates (Cupcakes)
  • 50 g Butter (Nutella Buttercream)
  • 50 g Nutella (Nutella Buttercream)
  • 100 g Icing sugar (Nutella Buttercream)
  • 25 g Cocoa powder (Nutella Buttercream)
  • 2 tbsp Cream (Nutella Buttercream)
  • 15 g Hazel nuts

DIRECTIONS:

  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 8 cases and divide the mixture evenly into them.
  6. Bake the cupcakes for about 15 minutes, or until the cupcakes feel firm to the touch.
  7. Cool completely.
  8. Meanwhile, make the buttercream.
  9. Cream the butter until light and fluffy. Beat in the Nutella.
  10. Sift in the icing sugar and cocoa powder.
  11. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  12. Pipe the butter cream on top of the cupcakes.
  13. Top with a Ferrero Rocher
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Dark Chocolate Tart

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22
Jul

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Dark Chocolate Tart

by Lin Weixian

Satisfy your deepest chocolate cravings with this Dark Chocolate Tart! The luxurious Dark Chocolate filling, velvety and smooth, goes perfectly well with the tart shell. Prepare to help yourself to second servings! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • Kalingo Ganache
    • 200g Cream
    • 60g Sugar
    • 60g Glucose
    • 200g Valrhona Kalingo
    • 60g Unsalted butter, room temperature

    Tart Shell Dough

    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)

DIRECTIONS:

          For Kalingo Ganache

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Bring to boil cream, sugar and glucose.

  4. Finish off by adding butter and mix until fully incorporated.

  5. Set aside for later use.

    For tart shell dough

  6. Prepare the workstation.

  7. Scale the ingredients.

  8. Mix well icing sugar, cake flour and bread flour.

  9. Cut in cold butter to form mealy texture.

  10. finish off by adding eggs to form a dough.

  11. Set aside in the chiller till firm enough to be rolled out.

  12. Bake at 180°C till golden brown.

  13. Allow ganache to set in chiller before serving.

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Flower Sushi Art Roll

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22
Jul

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Flower Sushi Art Roll

by Trish Yee

Learn how to create this beautiful Flower Sushi Art Roll using Chef Trish Yee’s recipe! These sushi rolls are not only lovely to look at – you can add in your own filling and ingredients to make it even tastier!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink-coloured fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions – 1 portion is to be mixed with the oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and form the flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread the sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
  8. Pick up with your left hand and roll up from both ends.
  9. If there is some space on top of the flower, add some rice to close the gap.
  10. Slice into 4 equal pieces.
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Potato Pumpkin Mash

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22
Jul

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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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Spicy Roast Chicken

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22
Jul

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Spicy Roast Chicken

by Mimi Wahadi

Spice up your Roast Chicken recipe with candlenut powder, dried chilli paste and lemongrass!

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

INGREDIENTS:

  • 1/2 no of 2 pieces of Chicken (Group 1)
  • 200 ml Coconut cream (Group 1)
  • 2 tbsp Roasted Coconut (Kerisik) (Group 1)
  • 1 tbsp Coriander Powder (Group 1)
  • 1 tbsp Fennel Powder (Group 1)
  • 1 stalk Lemongrass – crushed (Group 1)
  • 2 tbsp Lime Juice (Group 1)
  • 1 tsp Salt (Group 1)
  • 50 gm Gula Melaka – chop finely (Group 1)
  • 4 tbsp Dried Chili Paste (Group 2)
  • 2 Red Chili (Group 2)
  • 1 tbsp Candlenut Powder (Group 2)
  • 5 Shallots (Group 2)
  • 4 Whole almond (Group 2)

DIRECTIONS:

  1. Preheat oven to 200°C.
  2. Rub the chicken parts with Group 1 (roasted coconut, coriander powder, fennel powder, salt, gula melaka) and Group 2
  3. Heat up the oil and saute crushed lemongrass
  4. Add coconut milk and simmer till gravy is thick.
  5. Remove chicken and place it onto a baking tray lined with aluminium foil
  6. Roast chicken for approximately 20-30 mins
  7. Pour in the lime juice and garnish with coriander leaves when serving. 
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Green Tea Swiss Roll with Red Bean Paste Cream

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22
Jul

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Green Tea Swiss Roll with Red Bean Paste Cream

This refreshing matcha sponge cake is layered with creamy red bean filling, perfect for when you’re craving a Japanese dessert! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 10 mins Ready in : 55 mins Serves : 2-4

INGREDIENTS:

  • 4 Egg Whites
  • 4 Egg Yolks
  • 60g Caster Sugar
  • 40g Top Flour
  • 5g Matcha (Green Tea) Powder
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 60g Oil
  • Butter for greasing pan

DIRECTIONS:

  1. Preheat oven to 200°C. Grease 28cm x 35cm pan with butter. Line pan with parchment paper.
  2. Whisk the egg whites on medium speed till thick and foamy. Gradually add caster sugar and keep whisking till egg whites are at firm peak stage
  3. Add yolks to whites, one at a time. Whisk gently until evenly mixed after each addition. Sift half the flour and matcha powder as well as the salt into the mixture. Mix with a whisk and when there are no more traces of flour, sift in remaining flour and mix again. Fold in vanilla extract and oil with a rubber spatula until just combined.
  4. Pour batter into cake pan. The batter will be quite thick so spread with spatula as evenly as possible, working it into the corners of pan. Twirl the pan until batter is level and tap the pan against the worktop a few times to get rid of air bubbles. Bake on middle shelf until the middle of the cake is springs back to the touch, 10-12 minutes. Remove from oven and unmould the cake onto a wire rack. Peel parchment paper from the sides of the cake. Leave until completely cool.
  5. To assemble, flip the cake onto a new sheet of parchment paper, face down. Peel the parchment paper off the bottom of the cake. Spread evenly with the red bean whipped cream or any other desired filling and roll the cake up, using the parchment paper to help. The cake would benefit from being wrapped in plastic then refrigerated for an hour or two to help it set before serving.
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