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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

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25
Jul

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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

by Eric Low

Start the session with some tips on making a sumptuous sauce that will make a perfect complement to the tender and juicy roasted beef strip loin. Not only will you learn to create a killer mushroom sauce, Chef Eric will also share his roasting secrets on achieving the ideal beef texture.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Beef

  • 5-1.8kg of Beef Sirloin (Ask butcher to remove sinew layer and slice the loin length wise into 3 long strips)
  • Salt and Coarsely Ground Black Pepper

Porcini Mushroom Sauce

  • 2 tbsp Oil (for cooking)
  • 100g White Onions (diced)
  • 2 Cloves of Garlic (chopped)
  • 100g Dried Porcini Mushrooms (soaked, drained, and diced)
  • 250g King Oyster Mushrooms (diced)
  • 150ml Japanese Soya Sauce
  • 2 tbsp Marmite Paste
  • 100ml Water
  • 1 tbsp Sugar
  • 4 tbsp Maltose

Garnish

  • 8pcs of Broccoli Florets (blanched)

DIRECTIONS:

  1. Preheat oven to 100°C. Season beef loins with salt and pepper. In a heated pan, sear the beef loins on all sides and transfer to roasting pan. Roast beef loins for 20 minutes. Check for doneness with meat thermometer. Aim for about 60°C.
  2. Heat oil in sauce pot, sauté onions and garlic till fragrant. Add both mushrooms and soya sauce.
  3. Mix in marmite paste, water sugar and maltose. Bring to boil and simmer till sauce is slightly syrupy.
  4. Allow beef loins to rest for 10 minutes after roasting. Slice the meat and serve with porcini mushroom sauce, garnish with broccoli florets.
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Ayam Rendang

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25
Jul

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Ayam Rendang

by Eric Low

Ayam Rendang is a popular Malay all-time favourite dish. Slowly cook it for the spices to blend and the chicken becomes tender.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 15 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

Spice Paste

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 4g Turmeric Powder
  • 30g Belachan Paste
  • 50g Buah Keras

Rendang

  • 4 Whole Large Chicken Thighs (cut into 4cm pieces)
  • 1 tbsp Curry Powder
  • 8 tbsp Oil
  • 100g Spice Mix (Rempah)
  • 200g Chilli Boh (Wet Chilli Paste)
  • 2 stalks of Lemon Grass (crushed)
  • 8-10 pieces of Kaffir Lime Leaves
  • 300ml Coconut Milk
  • 100ml Water
  • 3 tbsp Maggi Concentrated Chicken Stock
  • 100g Gula Melaka
  • 100g Fried/Toasted Grated Coconut (Kerisik)
  • Coriander Leaves
  • Sliced Red Chilies

DIRECTIONS:

  1. Blend all ingredients for spice paste together except adding in the turmeric powder. Keep frozen and defrost one day ahead in fridge when ready to use. Scoop amount as desired in recipe.
  2. Marinate chicken legs with curry powder for at least an hour or overnight. Lightly brown the chicken pieces in a hot pan with some oil and set aside.
  3. Heat the 8 tbsps of oil and fry spice paste till fragrant. Add chilli paste and curry powder and return chicken to the spice mixture.
  4. Add in lemon grass stalks and kaffir lime leaves, then pour in coconut milk and water. Bring to them boil and simmer until sauce is reduce by half and almost thick and chunky.
  5. Season rendang with Maggi Concentrated Chicken Stock and add in the toasted kerisik. Just before serving, add coriander leaves and sliced red chilies.
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Rosemary Chicken Chops with Mushroom Sauce

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25
Jul

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Rosemary Chicken Chops with Mushroom Sauce

by Eric Low

The mushroom sauce definitely matches the savoury taste of the rosemary chicken chops. This succulent dish makes delicious way to end the day!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

Marinade

  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 2 stalks of Rosemary (chopped)
  • 1 tbsp Dijon Mustard
  • 1 tsp Chopped Garlic
  • 4 tbsp Extra Virgin Olive Oil
  • 4 pcs of Boneless Chicken Leg (approximately 650g)

Sauce

  • 1 tbsp Butter
  • ½ tsp Chopped Garlic
  • 50g Chopped Onion
  • 100ml White Wine
  • 250g Button Mushrooms (sliced)
  • 300ml Whipping Cream

1 tbsp Chicken Stock Seasoning Powder

DIRECTIONS:

  1. Combine ingredients for marinade and use it to season the chicken chops.
  2. Heat oil in pan, pan fry chicken till cook, and set aside to keep warm.
  3. Heat butter in pan and sauté the garlic and onions till fragrant. Deglaze with wine and add mushrooms. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  4. Pour sauce over the chicken chops and serve immediately.
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Multigrain Sandwich Loaf

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25
Jul

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Multigrain Sandwich Loaf

by Jehanne Ali

Start your day right with homemade Mulitgrain Sandwich Loaf for a hearty breakfast sandwich!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 120 mins Cook : 30 mins Ready in : 150 mins Serves : 6

INGREDIENTS:

  • 3 3/4 cups Multigrain Flour (9 blend variety)
  • 1 1/2 tsp Yeast
  • 1 cup Milk (or water)
  • 1 Large Egg
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Olive Oil for grease

DIRECTIONS:

     Directions using KENWOOD BREAD MAKER:

  1. Add the yeast on the bottom.
  2. Add the multigrain flour.
  3. Tip it in followed by sugar, salt, honey and liquid (water or milk).
  4. Set as ‘basic bread’ as per the bread maker manual.

     Directions using KENWOOD MIXER or Hands Kneading:

  1. Add all the ingredients in a mixer, or knead by hand, adding liquid gradually to achieve soft tacky dough.
  2. Leave to rise for about an hour.
  3. Do not punch down the air, instead roll and shape into a loaf pan.
  4. Leave it to rise for another 30 minutes.
  5. Brush top with milk and sprinkle some grains or seeds.
  6. Bake at preheated oven of 190°C for 30-35 minutes.
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Chocolate Okara Cake

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25
Jul

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Chocolate Okara Cake

by Julie Yee

Learn to make full use of okara, which are the remains during the production of soy milk and tofu, to make a delightful dessert! With Chef Julie’s recipe, you can now make healthy Chocolate Okara Cake.

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

INGREDIENTS:

  • Group 1 
    • 180gm Butter
    • 160gm Fine Sugar
  • Group 2 
    • 4 Eggs
    • 1 teasp Vanilla Paste
    • 150gm Okara
    • 3 tbsp Melted Chocolate
    • 50gm Soya Milk (less sugar)
    • 180gm Self-Raising Glour
    • 1 tbsp Cocoa Powder

DIRECTIONS:

  1. Cream butter and sugar till light.
  2. Add in beaten eggs and vanilla paste gradually.
  3. Add in the okara and melted chocolate.
  4. Add in flour & soya milk alternately.
  5. Bake at 170°C for about 40 minutes.
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Champion Tiramisu

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25
Jul

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Champion Tiramisu

by Eric Low

Tiramisu is a famous italian dessert consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar. Make this luscious dessert and find yourself wanting for more.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 330 mins Cook : 0 mins Ready in : 330 mins Serves : 4

INGREDIENTS:

  • 250g Mascarpone Cheese
  • 200ml Whipped Cream
  • 2 Egg Yolks
  • 50g Sugar
  • 50ml Marsala Wine
  • 40ml Rum
  • 4pcs of White Sponge Fingers

Sponge Finger Syrup

  • 75ml Strong Coffee
  • 25ml Marsala Wine
  • 30ml Rum
  • Cocoa Powder (for dusting or bitter chocolate shavings)

DIRECTIONS:

  1. Cream egg yolks and sugar together until pale yellow. Add cheese, whipped cream, Marsala wine and Rum. Mix well and chill.
  2. Combine ingredients for sponge finger syrup.
  3. Arrange the sponge fingers in setting containers. Dab generously with the sponge finger syrup. Cover with the remaining cheese. Chill the tiramisu until set.
  4. Dust the tiramisu with cocoa powder. Add some chocolate shavings to the tiramisu before serving.
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Chocolate Swirl New York Cheesecake

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25
Jul

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Chocolate Swirl New York Cheesecake

by Jehanne Ali

This rich, decadent cake is easily whipped using food processor. In fact, there is no real need for mixer at all. This sweet treat is perfect for parties as individual serving minis, or you can bake it big for a special occasion.

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

INGREDIENTS:

  • 500g Philadelphia Cream Cheese
  • 75ml Double Cream
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • Juice and Rind from 1 Lemon
  • 35g Plain Flour
  • 50g Castor Sugar
  • ½ tsp Salt
  • 100g Dark Chocolate Couverture (56% cocoa solids-melted)

Biscuit Crust

  • 300g Digestive Biscuits
  • 125ml Unsalted Butter
  • A pinch of Salt
  • 20g Castor Sugar

DIRECTIONS:

In a food processor, pulse the digestive biscuits with salt and sugar until fine crumbs are formed.

  1. Melt the butter and stir into the biscuit crumbs.
  2. Press the biscuit crumbs into small dessert rings lined with aluminium foil, or a baking tin.
  3. Bake at 180°C for 10 minutes.
  4. Add all the cake ingredients, except chocolate into the food processor.
  5. Blend until the batter becomes really smooth.
  6. Spoon 1/4 of the batter into a separate bowl and mix in with the melted chocolate.
  7. Pour the remaining batter onto the biscuit bottom.
  8. Spoon the chocolate batter on top and swirl into marble effect using a skewer.
  9. Cover the bottom of the baking tin with aluminium foil and place onto a baking tray.
  10. Pour water into the tray until around 2 cm high.
  11. Bake the cake at 160°C for 20 minutes for mini cakes, or 50 minutes for 9 inch pan.
  12. Once baked and cooled, refrigerate cake until ready to serve.
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Abalone Delights

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25
Jul

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Abalone Delights

by Lam Soon

Prepare this Chinese delicacy just like a professional chef with this easy-to-follow recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 55 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

  • 2 Canned Abalone (sliced)
  • 6 Dried Mushrooms (soaked & blanched)
  • 10 Rehydrated Tendons
  • 6 Arrowroot
  • 2 stalks of Shanghai Vegetables (sliced & blanched)
  • 120ml Stock
  • Some Potato Starch Mixture

Seasoning

  • 1 tsp Knife Thai Fish Sauce
  • 300ml Stock
  • 2 tsp Sugar
  • 2 tsp Oyster Sauce
  • 2 tsp Sesame Oil
  • 1 tbsp Hua Diao Wine

DIRECTIONS:

  1. Cook tendons in boiling water until soft, remove. Peel arrowroot and cook in boiling water until soft, remove and cut into round pieces.
  2. Place abalone in a soup bowl, followed by tendons, mushrooms, arrowfoot and 120ml of stock. Steam for about 30 minutes, then remove.
  3. Pour the liquid into a pot and add the seasoning. Bring to a boil, then thicken with potato starch mixture. Turn off the heat. Invert the abalone and other ingredients onto a plate, drizzle with sauce and serve with Shanghai vegetables.
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Chinese-Thai Style Fruit Yu Sheng

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25
Jul

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Chinese-Thai Style Fruit Yu Sheng

by Lam Soon

Impress your guests with a flavourful and colourful twist to the Yu Sheng. Throw in the prosperous “旺来” (pineapple), and aupiscious “大吉大利” (oranges) for a refreshing mouthful!

Cuisine : Asian  Course : Appetizer Skill Level : Enthusiast
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

Chinese-Thai Dressing

  • 70g Coriander Root (chopped)
  • 30g Gula Melaka (grated)
  • 4 tbsp Knife Thai Fish Sauce
  • 2 tbsp Knife Salted Soy Bean
  • 2 tsp Chilli Padi (chopped)
  • 2 tbsp Baby Shrimp (toasted)
  • 1 tbsp White Vinegar
  • 1 tbsp Knife Sesame Oil
  • 3 tbsp Freshly Squeezed Lime Juice

Garnishing

  • 180g White Radish (thinly sliced)
  • 180g Carrot (thinly sliced)
  • 80g Mandarin Orange (peeled and wedged)
  • 80g Rose Apple Wedges (presoaked in salt water)
  • 80g Pomelo Wedges
  • 80g Canned Lychees
  • 80g UFC Canned Logans
  • 80g Canned Pineapples
  • 80g Candied Winter Melon
  • 80g Black Dates
  • 20g Candied Ginger
  • 80g Prawn Crackers
  • 80g Sesame Seed (toasted)
  • 40g Coriander Leaves

DIRECTIONS:

  1. Combine well all the dressing ingredients and set aside.
  2. Place the garnishing onto the big platter neatly as shown with the fruit on the outer layer, one after the other.
  3. Place the dressing in a small bowl, set it on the platter as shown.
  4. Finally, just before serving, pour the dressing over and toss well.
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Baked Brie Pastry with Morello Cherry Jam

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25
Jul

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Baked Brie Pastry with Morello Cherry Jam

by President

A definite crowd pleaser, this baked brie pastry is rich in flavour with a smooth creamy texture. Don’t be afraid to be a little creative with the shape of the brie or use left over dough to add designs like ribbons.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 200g Frozen Morello Cherries (can substitute with strawberry, cranberry, or raspberry)
  • 150g Sugar
  • ½ Vanilla Pod

Brie Rolls

  • 8 sheets of 12x24cm Filo Pastry
  • 100g Unsalted Président Butter (melted)
  • 200g Président Brie Cheese (cut into chunks)
  • 4 tbsp Chopped Wild Rocket or Baby Spinach
  • Freshly Ground Black Peppercorns (to taste)

DIRECTIONS:

        Jam

  1. Combine the cherries and sugar in a saucepan.

  2. Scrape in the vanilla seeds and add the pod.

  3. Cook over medium heat until 104°C, or until mixture reaches coating consistency.

  4. Set aside to cool and store in a jar in the refrigerator until needed

    Brie Rolls

  5. Preheat the oven at 200°C.

  6. Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush with butter again. Repeat the operation until you get 4 layers. Cut the pastry into 2 squares. Repeat with remaining pastry.

  7. Divide brie into 4 portions and place a portion in the centre of each filo square. Top with 1 tablespoon of chopped salad and season with pepper.

  8. Fold the sheet like a spring roll and place on a non-stick baking tray.

  9. Brush rolls with melted butter.

  10. Bake for about 10 minutes or until golden brown.

To Serve

  1. Serve warm with morello cherry jam, or as an amuse bouche, a starter with salad, or the cheese course at the end of a meal.

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