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Sesame Sandwich Cake

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22
Jul

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Sesame Sandwich Cake

by Julie Yee

Enjoy this light-as-air Sesame Sandwich Cake paired with an easy-to-prepare Sesame Hokkaido Chantilly Cream by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • Sesame Sandwich Cake
    • Group 1 (Sifted Together)
      • 90 g Cake /Top/HK Flour
      • 1 tsp Baking Powder
      • 1 tbsp Black Sesame Seeds
    • Group 2 (Beat Together)
      • 3 no Egg White
      • 6 no Egg Yolk
      • 1 tsp Fine Sugar
      • 90 g Vanilla Extract
    • Group 3
      • 25 g Hot Corn Oil
      • 50 g Soya Bean Milk
  • Sesame Hokkaido Chantilly Cream
    • 250 g Whipping Cream
    • 1 tbsp Black Sesame Seeds
    • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Sift Group1(Flour, Baking Powder & Black Sesame Seeds) together.
  2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla (Group 2)
  3. Whisk till thick & ribbon stage
  4. Pour in the warm Soya Bean milk & whisk for another few seconds.
  5. Fold sifted flour.
  6. Mix the warm oil with a scoop of batter then pour back into the mixing bowl and fold well.
  7. Bake at 180C for 20mins.
  8. Cover with a clean wet towel till use.

    Sesame Hokkaido Chantilly Cream

  9. Whip cream with condensed milk till soft peak.
  10. Add in Sesame seeds and fold gently.
  11. Sandwich cream between the 2 layers of cake.
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Thai Red Ruby in Coconut Cream

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22
Jul

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Thai Red Ruby in Coconut Cream

by Trish Yee

Beat the heat with this coconut milk based dessert with water chestnut covered with tapioca flour recipe by Chef Trish!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 400 ml Coconut milk
  • 120 g Sugar
  • 1 tsp Salt
  • 300 g Chinese Water Chestnut
  • 500 g Tapioca Flour
  • 1/2 tsp Red food colouring. (liquid)
  • 3 Pandan Leaves
  • 1 cup Water
  • 2 tbsp Pearl Sago

DIRECTIONS:

  1. Cut Chinese Water Chestnut into 1 cm. small cube.
  2. Mix the red food colourings with some water, soak the water chestnut in water for 15 mins, drain and coat with tapioca flour. Shake to remove excess flour.
  3. Bring a pot of water to boil, put in the water chestnut and boil until they float to the surface. Remove from water and drop into ice cold water. Drain and set aside.
  4. In another pot, cook sago till translucent. Drain and soak in cold water till ready to serve.
  5. Heat the coconut milk to slow boil, follow with pandan leaves, sugar, salt. Set aside to cool.
  6. Chill in the fridge until you are about to serve, combine the coconut milk mixture with red ruby and sago.
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Viennese Fingers

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22
Jul

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Viennese Fingers

by Audra Morrice

Dipped in a rich dark chocolate, these moreish Viennese Fingers are easy to make and ideal for sharing. Try this recipe from Chef Audra Morrice – they include crumbed pistachios that add extra flavour and texture!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • 230g Unsalted Butter, room temperature
  • 60g Icing Sugar
  • 1½ tsp Vanilla Extract
  • 250g Plain Flour, sifted
  • Pinch of Salt
  • 1 tbsp Pistachio Kernels, toasted and coarsely crumbed
  • 100g Dark Chocolate, melted

DIRECTIONS:

  1. Preheat your oven to 180⁰C. Line 2 baking sheets with greaseproof paper.
  2. Cream the butter and sugar until pale and fluffy. Mix in the vanilla. Add the flour and salt, pulse until just combined.
  3. Fill a piping bag fitted with a 1cm star nozzle with the biscuit dough. Pipe out lengths of cookie, spacing them about 2cm apart. Sprinkle over a little pistachio and bake for 10 mins or until very lightly coloured. Remove and cool on a rack.
  4. When the cookies have cooled, dip one or both ends into the melted chocolate and let it set on a rack. Store in an air-tight cookie jar.
  5. Note: in warmer climates, remove the butter from the fridge for about 10 mins before using.
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Albondigas (Meat Balls)

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22
Jul

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Albondigas (Meat Balls)

by Maria Sevillano and Edward Esmero

Spanish meatballs, “albondigas”, make an authentic addition to your tapas selection! These delicious meatballs are served as tapas, but can easily be turned into a meal by serving them with pasta or crusty bread and a salad. 

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

INGREDIENTS:

  • 1kg Minced (½ kg Beef or veal with ½ kg Pork)
  • ½ cup Fresh milk
  • 1 Egg
  • 4 cloves Garlic, chopped
  • ½ cup Breadcrumbs
  • 1 tbsp Mixed herbs
  • 1 tbsp Sweet paprika
  • Flour to coat meatballs
  • 3 tbsp Chopped fresh parsley
  • Salt and Pepper to taste
  • Olive oil for frying
  • For the Sauce
  • Olive oil for sautéing
  • 3 Large onions, chopped
  • 3 tbsp Garlic, chopped
  • 1 cup Flour
  • 1 cup White wine
  • 2 pcs Vegetables stock
  • Bay leaf
  • Salt and pepper

DIRECTIONS:

  1. Place the meat, parsley, garlic, egg, breadcrumbs, paprika, mix herbs, pepper and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.
  2. Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.

    For the Sauce

  3. To make the sauce, heat the oil in another skillet. Fry the onions until golden brown add the chopped garlic and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine, 1 cup of vegetables stock and bay leaf.

  4. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.

  5. Bring to a boil, and then lower heat to simmer for 20 minutes during which time the meatballs will cook fully inside.

  6. Add salt and pepper to taste. Serve the meatballs with a full-bodied, Spanish wine.

  7. Note: You can also make the meatballs with ground veal or a mixture of ground beef and pork. Simmer veal meatballs for 10 minutes only.

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Baked Pumpkin Kueh

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22
Jul

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Baked Pumpkin Kueh

by Julie Yee

Enjoy the rustic flavours of pumpkin with this easy-to-make Baked Pumpkin Kueh!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 1/2 kg Pumpkin (steamed & mashed)
  • 300 g Water
  • 160 g Plain flour (sifted)
  • 120 g Fine sugar
  • 180 g Thick Coconut Milk
  • 1/4 teasp Salt
  • 2 Eggs

DIRECTIONS:

  1. Line and grease a 7inches square tin with butter and set aside.
  2. Cook pumpkin in water until soft.
  3. Remove pumpkin, mash it and set aside.
  4. With a hand whisk, mix flour, sugar, salt, 4. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
  5. Add in the eggs and mix until well combined.
  6. Pour batter in the greased tin (7” x 7” Square tin) and bake for 40mins.
  7. Remove kueh and cool on a wire rack.
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Fluffy Buttermilk Scones

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22
Jul

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Fluffy Buttermilk Scones

by Julie Yee

Simple, fluffy and tasty buttermilk scones – a perfect breakfast treat or afternoon snack! The buttermilk gives a lovely, light texture to these scones. Add in dried fruits for a touch of sweetness, or caramalized onions and chives for a savoury treat! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • 75g Butter
  • 190g Buttermilk
  • 6 tbsp UHT milk
  • 340g Self-raising flour
  • 1 tsp Vanilla powder
  • ½ tsp Salt
  • 70g Sugar

DIRECTIONS:

  1. Rub butter into flour gently. Add into sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick and use a fluted 5cm round cutter to cut.
  4. Glaze with a beaten egg.
  5. Bake at 220ºC for 10-12mins.

    Variations

  6. Cranberry

  7. Caramelized onions and chives

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Carbonara Pasta

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22
Jul

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Carbonara Pasta

by Michele Ow

Discover how to make the perfect Handmade Pasta with a light Carbonara Sauce with this recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 100 g All Purpose Flour
  • 1 Egg
  • Additional Flour for coating
  • 1 clove Garlic crushed
  • 4 Strips of bacon
  • Butter
  • Olive Oil

DIRECTIONS:

  1. Mix flour together and form a depression in the middle; crack egg into depression.
  2. Using a fork, begin to mix the flour into the egg in a inward motion.
  3. When fairly incorporated, use hand to knead the dough. If the mixture is too sticky, add some plain flour; if it is too dry, add a little water. (Use a little muscle!).
  4. When well incorporated, thin dough then cut with pasta machine.
  5. Add shredded bacon, and a clove of garlic.nd olive oil.
  6. When bacon is crispy, switch off the fire and allow to cool.
  7. Cook pasta in salted water.
  8. Add drizzle of cream in the pan (alternatively, beat egg yolk with cream).
  9. Toss cooked pasta and shredded parmesan in pan.
  10. Top with raw egg yolk.
  11. Top with freshly shaved parmesan.
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Crunchy Hazelnut Chocolate Tartlets

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22
Jul

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Crunchy Hazelnut Chocolate Tartlets

by Mimi Wahadi

This delicious Crunchy Hazelnut Chocolate Tartlets is a perfect dessert for chocolate lovers!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • For the Chocolate Sable Tart Dough
  • 150g Butter
  • 250g Flour
  • 12g Cocoa Powder
  • 95g Icing Sugar
  • 50g (approx. 1 no.) Whole Eggs
  • For the Crunchy Hazelnut Praline
  • 250g Whole Hazelnuts (roasted)
  • 100g Fine Sugar
  • 30g Water
  • For the Chocolate Ganache
  • 100g Whipping Cream (38% fat)
  • 100g Chocolate Couverture
  • 10g Liquid Glucose

DIRECTIONS:

         For the Chocolate Sable Tart Dough

  1. Cut the butter into smaller cubes.

  2. Sift flour, cocoa powder and icing sugar in the mixing bowl.

  3. Rub the butter into the dry ingredients till crumbly. Add egg and knead gently.

  4. Do not over work the dough.

  5. When mixture forms dough-like consistency, wrap in a cling film and chill at least half hour before use.

  6. Line tart moulds and bake blind at 160°C-170°C for approximately 12-15 mins depending on the size of the moulds used.

  7. Fill the bottom of the tartlets with hazelnut praline and fill the tarts with ganache. Chill.

    For the Crunchy Hazelnut Praline

  8. Place the sugar and water in a deep pot and boil the mixture till golden brown.

  9. Add the hazelnut and stir till the caramel coated all of the nuts.

     

  10. Pour onto a flat tray and leave to cool before blending the nuts coarsely in a food processor. Use as desired.

    For the Chocolate Ganache

  11. Warm the cream and glucose.
  12. Gently add into chocolate couverture in 3 parts to emulsify.
  13. Set aside and use as required.

     

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Teochew Carrot Cake

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22
Jul

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Teochew Carrot Cake

by Eric Low

Try Chef Eric’s Teochew version of carrot cake, a well-loved dish among locals! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 4-6

INGREDIENTS:

  • 175g Rice Flour
  • 25g Corn Flour
  • 300ml Water
  • 2 tbsp Oil
  • 30g Dried Shrimp (Hay Bee)
  • 15g Dried Mushrooms, soaked and diced
  • 45g Dried Chinese Sausage (Lap Cheong)
  • 3 tbsp Extra Oil
  • 50g Chinese Leeks, finely sliced
  • 500g White Radish, grated
  • 375ml Water
  • 1 tsp Salt
  • ½ MSG
  • 1 tbsp Sugar
  • ½ tsp Pepper

DIRECTIONS:

  1. Combine rice flour and corn starch with 600ml water, sieve through.
  2. Heat oil and sauté dried shrimps, mushrooms and Chinese sausage till fragrant. Set mixture aside.
  3. Heat extra oil, sauté leeks till fragrant, add the radish and cook for 5 minutes.
  4. Pour in water, add the salt, MSG, sugar and pepper powder. Add the sautéed ingredients from step 2 and mix in the strained starch solution, stirring constantly till thickened.
  5. Transfer the thickened mixture to an oil lined steaming tray. Steam mixture for 40 minutes till carrot cake is set. Allow to cool and chill carrot cake overnight to set before slicing up to serve. Serve carrot cake steamed hot on pan fried lightly with oil.
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Fresh Durian Cupcakes

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22
Jul

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Fresh Durian Cupcakes

by Julie Yee

If you’re a durian lover, you have to try these fluffy Fresh Durian Cupcakes recipe by Chef Julie Yee! It’s a durian-lover delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 8 cupcakes

INGREDIENTS:

  • Group 1
  • 250g Butter
  • 180g Castor sugar
  • Group 2
  • 4 Egg
  • 1 tsp Glycerine*
  • 1/2 tsp Vanilla Extract
  • 4 tbsp UHT Milk
  • Group 3
  • 240g Cake Flour
  • 1 tbsp Custard Powder
  • 6g/ 11/4 tsp Baking Powder
  • 150g Fresh Durian

DIRECTIONS:

  1. Pre-heat the oven at 180C about 20mins before baking.
  2. Cream butter and castor sugar (1) until light and fluffy.
  3. Add in the eggs and glycerine (2) and beat for another 5mins.
  4. Add in the rest of the ingredients (3).
  5. Bake at 180C for 20-25mins.
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