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Squid Ink Risotto, Cabbage, Squid and Tomatoes

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21
Sep

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Squid Ink Risotto, Cabbage, Squid and Tomatoes

by Felix Chong

This stunning Squid Ink Risotto is the combination of two fabulous ingredients; it is thick, creamy and pack with flavors.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 2-4 Servings

INGREDIENTS:

  • RISOTTO
    • 1 cup Carnaroli Risotto
    • 30g Unsalted Butter
    • 1/4 pc Onion – chopped
    • 500ml Lobster/ Prawn Broth
    • 3 pc Baby Squid
    • 1 pc Tomato
    • 1 stalk Basil
    • Garnish
      • Radish – thinly sliced
      • Fried Shallot
      • Basil Leafs
      • Grated Bottarga
  • ROASTED CAPSICUM COULIS
    • 2 pcs Capsicum, yello

DIRECTIONS FOR RISOTTO

  1. Fry the onions, garlic (and any vegetables that need softening) in a little butter.
  2. Add risotto rice – such as arborio,carnaroli or vialone nano – and fry until translucent.
  3. Add wine if using, stirring continuously until absorbed.
  4. Add a ladleful of hot stock, tomatoes, cabbage and cook over a medium heat and keep stirring until all the stock is absorbed.
  5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  6. Add final the ingredients such as squid, basil and butter. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  7. Stir through the fresh herbs before serving.

DIRECTIONS FOR ROASTED CAPSICUM COULIS

  1. Remove the seeds from the capsicum and cut them into small pieces.
  2. Sweat the onion with olive oil (not browning them) then add in the chopped capsicum.
  3. Add enough water to cover the capsicum and simmer it till is fully cooked.
  4. Blend it smooth and pass through a fine sieve.
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Nachos with Homemade Salsa

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21
Sep

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Nachos with Homemade Salsa

by Chris Ng

You’re going to love this homemade salsa recipe! Prepare this with Nachos for your guests during your next gathering!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 260 mins Serves : 6-8 Servings

INGREDIENTS:

  • HOMEMADE SALSA
    • 1-2 no Red Capsicum – small diced
    • 1-2 no Green Capsicum – small diced
    • ½ no Onions – small diced
    • 1 tsp Garlic – minced
    • 8-10 no Cherry Tomatoes – quarters
    • Jalapeno to Taste – diced
    • Chili to Taste – diced
    • Juice of half a Lemon
    • 50-100ml EVOO
    • Salt to Taste
    • Freshly Ground Black Pepper to Taste
  • NACHOS
    • 100g Tortilla Chips
    • 30g Grated Parmesan
    • 30g Grated Gouda
    • 30g Grated Edam
    • 15g Grated Cheddar

DIRECTIONS

  1. Add above ingredients into mixing bowl.
  2. Toss well, ensure sufficient salt and pepper.
  3. Refrigerate (overnight is best).
  4. Add nachos into warm oven for 2-3 minutes.
  5. Remove, add cheeses and return to oven till cheese becomes gooey.
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Red Wine Prune Loaf

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21
Sep

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Red Wine Prune Loaf

by Julie Yee

Try this Red Wine Prune Loaf recipe from Chef Julie for a breakfast fix!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 22 hr Cook : 20 mins Ready in : 22 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • POOLISH DOUGH
    • 200g Bread Flour
    • 200g Water
    • 50g Sourdough
    • If you do not have sourdough, yeast is fine
    • Active Yeast
      • 1/8 tsp Instant Yeast
      • 1 tbsp Water
  • MAIN DOUGH
    • 230g Bread Flour
    • 9g Salt
    • 220g Water
    • 2 tsp Honey
    • 1 tsp Instant Yeast
    • 50g Walnut
    • 100g Prune
    • 4 tsp Red Wine

DIRECTIONS FOR POOLISH DOUGH

  1. Combine all ingredients well and sit at room temperature for 1.5hr before keeping it in the fridge for 16hrs -20hrs.

DIRECTIONS FOR MAIN DOUGH

  1. Soak the prune with red wine overnight.
  2. Mix all the ingredients together. Add in the water gradually.
  3. Knead till gluten has formed.
  4. Let it ferment for 1hr.
  5. Shape dough 2 portions and shape into oval shape. Dust with flour.
  6. Proof for 1hr at 26C.
  7. Bake at 200C for 20minutes – 25minutes.
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Chocolate Lovers’ Pie

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21
Sep

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Chocolate Lovers’ Pie

by Thripti Hinduja

Relish every spoonful of this irresistibly decadent Chocolate Lovers’ Pie that is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 215 mins Serves : 6-8 Servings

INGREDIENTS:

  • CRUST
    • 100g Oreos
    • 25g Melted Butter
  • FILLING
    • 1 Whole Egg
    • 1 Egg Yolk
    • 30g Sugar
    • 110g Chocolate
    • 60g Butter
    • 1/8 tsp Salt
    • ½ tsp Vanilla Extract
    • 25g Brown Sugar

DIRECTIONS FOR CRUST

  1. Crush the Oreos in a blender or a food processor.
  2. Stir in the melted butter and press the mixture into a pie mould.

DIRECTIONS FOR FILLING

  1. Whisk the whole egg, yolk, salt and the sugars together until tripled in volume.
  2. Melt the butter and the chocolate together. Stir in the vanilla and pour it into the eggs. Whisk with and electric whisk until well combined and a bit of the volume deflate.
  3. Pour the batter onto the crust from a height in order to deflate any big air bubbles.
  4. Bake the pie at 160C for 15 minutes.
  5. Cool to room temperature and refrigerate for at least three hours before serving.
  6. Serve with slightly whipped cream and berries if desired.
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Ginseng Chicken Soup with Glutinous Rice Stuffing

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21
Sep

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Ginseng Chicken Soup with Glutinous Rice Stuffing

by Philia Ng

This Korean Ginseng Chicken Soup is nourishing, rejuvenating made with ginseng and stuffed with glutinous rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 2-3 Servings

INGREDIENTS:

  • 1 Chicken Griller (not more than 1 kg)
  • 1/3 cup White Glutinous Rice
  • 1 sprig of Spring Onion
  • 4 Cloves Garlic
  • 1 Whole Fresh Ginseng
  • 3 Red Dates (Jujube)
  • 1-2 cups Waters
  • 4 Peeled Fresh Ginko Nuts
  • Salt and Pepper to taste
  • CHICKEN STOCK
    • 1 Carrot, diced
    • 1 White onion, sliced
    • 2 Chicken Bones
    • 1L Water

DIRECTIONS

  1. Soak the glutinous rice for at least 1 hour before use.
  2. In a pot, put in fresh ginseng and soft boil for 5 minutes.
  3. Wash the chicken griller and stuff in the cavity with red dates, spring onion, garlic, ginko nuts and seal it well.
  4. Place the chicken, breast up and half cover the pot and cook for at least 45 minutes at medium low fire. Remove any scum along the way.
  5. The soup is ready when the rice are transparent and soup are slightly milky. Add in dash of salt and pepper to taste.
  6. Serve the soup hot with a generous sprinkle of scallion.

DIRECTIONS FOR CHICKEN STOCK

  1. Boil all the ingredients together for 2 hours.
  2. Remove any scum and use 1- 2 cups for Ginseng chicken soup base.
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Mini Croquembouche with Chocolate and Sugar Net

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21
Sep

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Mini Croquembouche with Chocolate and Sugar Net

by Michele Ow

Learn to make this spectacular Mini Croquembouche made of lovely little cream puffs filled with a rich pastry cream and coated with a sugar net.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 1 Mini Croquembouche

INGREDIENTS:

  • Basic Choux Pastry
    • 75g All-Purpose Flour
    • 60g Unsalted Butter
    • 1 tbsp Cream
    • 150ml Cream
    • 1 tsp Caster Sugar
    • ¼ tsp Salt
    • Vanilla Extract
    • 2 Eggs – room temperature
  • Pastry Cream
    • 2 cups Cream
    • Vanilla Extract
    • 6 Egg Yolks
    • 50g Granulated Sugar
    • 25g Corn Starch
    • 1 tbsp Unsalted Butter

DIRECTIONS FOR CHOUX PASTRY

  1. In a medium pot, add in salt, cream, water and sugar.
  2. Add in butter and bring to boil.
  3. Turn off heat and add in sifted flour. Stir quickly with a wooden spoon.
  4. Return to heat and continue mixing until it forms a ball paste.
  5. Add in 1 egg at a time, mixing well until you get a smooth paste.
  6. Use a piping bag and pipe the paste onto a baking tray lined with baking sheet.
  7. Wet your finger tip with some water and gently push down the tip of the pastry.
  8. Bake at 200ºC for 18 – 20 minutes until puffy and golden brown.
  9. Set the pastries on a cooling rack to cool completely before piping in filling.

DIRECTIONS FOR PASTRY CREAM

  1. In a medium saucepan, heat the cream and vanilla to a boil over medium heat. Immediately turn off the heat and set aside for 5 minutes.
  2. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the corn starch and whisk vigorously until no lumps remain. Whisk in hot cream mixture and pour entire mixture back into the saucepan and whisk until incorporated.
  3. Allow to cool in pastry bag then in the fridge before piping into profiteroles.
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Salted Caramel Mousse

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21
Sep

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Salted Caramel Mousse

by Susanne Despature

Enjoy a luscious Salted Caramel Mousse that is creamy, fluffy, salty and sweet; simply perfect for any occasion!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 140 mins Ready in : 150 mins Serves : 6-8 Servings

INGREDIENTS:

  • Mousse
    • 100g Cream 35% fat
    • 200g Whole Milk
    • 5g Salt
    • 4 Egg Yolk
    • 20g Sugar
    • 10g Cornstarch (2 ½ tsp)
    • 2g Gelatine (1 leave)
    • 250g Whipped Cream
  • Crunchy Almonds
    • 100g Almond Flakes
    • 2 tbsp Icing Sugar
    • 2 tbsp Egg White

DIRECTIONS FOR MOUSSE

  1. Rehydrate gelatine in cold water.
  2. In a large pan, melt sugar on medium heat until caramelized. Don’t use a spatula or spoon; just move the pan from time to time in order to melt it.
  3. Heat cream in a small jug in microwave or in a small pan.
  4. Out of Heat! Add in hot cream to the caramel and wait until the temperature choc passes, then add milk (room temperature) – put back on fire and using a wooden spoon, bring to a boil until all the caramel has dissolved – add an extra pinch of salt if you wish.
  5. In a separate bowl whisk egg yolk and sugar until white and foamy, using a whisk. Add corn-starch and mix again. Pour hot caramel milk on the egg mixture and whisk well.
  6. Out of the fire pour everything back into the pan, then put back on the fire and never stop stirring with the whisk until the cream-egg mixture comes to a boil. It will thicken and all the foam will disappear. Pout into a bowl, add soft gelatine, mix and place bowl on ice water, in order to cool the cream down – stir from time to time.
  7. Add half of the whipped cream and fold into the caramel cream, using a whisk.
  8. Divide into 6-8 small bowls (100ml), cover and refrigerate.
  9. When the mousse has set (about 2 hours later), garnish with whipped cream and crunchy almonds.

DIRECTIONS FOR CRUNCHY ALMONDS

  1. In a bowl, combine egg white and sugar, add almond flakes and milk until almonds are coated with sugar-egg white mixture.
  2. Spread on a baking tray covered with a baking paper.
  3. Bake for 10 minutes at 180C in preheated oven until golden.
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Char Siew Pork

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21
Sep

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Char Siew Pork

by Michele Ow

Marinated with simple flavours, this Char Siew Pork is easy-to-make and deliciously sticky and sweet! It tastes perfect on its own or paired with noodle or rice.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 510 mins Cook : 30 mins Ready in : 540 mins Serves : 2 Servings

INGREDIENTS:

  • ½ kg Pork Belly (without skin), marinated overnight
  • 3 tbsp Sugar
  • ½ tbsp. Light Soya
  • 2 tbsp Water
  • A little Dark Soya

DIRECTIONS:

  1. Pour whole bowl of marinate with pork in fry pan until marinate thickens, then transfer to baking tray to grill until caramelised (15-30 minutes).
  2. Allow to rest for 20 minutes before cutting and serving.
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Traditional Baked Mooncake

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21
Sep

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Traditional Baked Mooncake

by Charlynn Gwee

Bake your own Traditional Baked Mooncake this Mid-Autumn Festival with Chef Charlynn’s recipe!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 10 mins Ready in : 70 mins Serves : 12 pieces of Mooncakes

INGREDIENTS:

  • Pastry
    • 100g Plain Flour
    • 60g Golden Syrup
    • ½ tsp Alkaline Water
    • 28g Vegetable Oil
  • Fillings
    • 420g Lotus paste
  • Egg Wash
    • 1 Egg, lightly whisk & sieve

DIRECTIONS:

  1. Use a large bowl; mix the golden syrup, alkaline water and oil well. Sift in the flour. Knead into dough. Cover with film wrap and rest for 40 minutes.
  2. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35g.
  3. Preheat oven to 180C.
  4. Divide the dough into 12 equal portions (15g each). Wrap and seal the lotus paste ball with the dough disc.
  5. Dust the mooncake mould and place the stuffed mooncake into the mould.
  6. Bake in the preheated oven for about 10 minutes.
  7. Brush the mooncakes with egg wash & continue to bake until the pastry turns golden brown.
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Pesto Chicken Pasta

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21
Sep

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Pesto Chicken Pasta

by Michele Ow

This Pesto Chicken Pasta by Chef Michele is full of flavours and comes together so quickly it’s sure to become a week-night favourite!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 2 Servings

INGREDIENTS:

  • Fresh Pasta
    • 100g Oo Pasta Flour
    • 1 Small Egg
  • Pesto Pasta with Chicken
    • 150g Minced Chicken
    • 1 tbsp Pesto
  • Garnish
    • 1 tsp Toasted Pine nuts
    • Basil Leaves
    • Cherry Tomatoes
    • Olive Oil
    • Salt & Black Pepper to taste

DIRECTIONS OF PASTA:

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.

DIRECTIONS:

  1. Add olive oil and fry pesto sauce until fragrant.
  2. Add minced chicken and fry until cooked.
  3. Add pasta, 2 tbsp pasta water and toss over fire.
  4. Lastly add garnish.
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