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Potatoes Au Gratin

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25
Jul

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Potatoes Au Gratin

by Eric Low

It’s amazing how a humble ingredient such as a potato can be turned into an unforgettable dish when cooked right. This rendition of Potatoes Au Gratin is a tasty marriage of potatoes and cheese; a hearty addition to any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 2

INGREDIENTS:

  • 300ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • ½ tsp Nutmeg Powder
  • 4 Medium Potatoes (peeled and thinly sliced)
  • 100g Emmental/Parmesan Cheese

DIRECTIONS:

  1. Whisk cream, concentrated chicken stock and nutmeg powder together.
  2. In a baking container, spread a few spoonfuls of cream at the base before arranging a layer of potatoes over. Spoon more cream over the potatoes and add another layer of potatoes. Repeat until all the potatoes are used up.
  3. Preheat oven @ 160°C. Sprinkle cheese over the potatoes and bake for 30-40 minutes until a knife or skewer can be inserted easily.
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Molten Lava Chocolate Cake

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25
Jul

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Molten Lava Chocolate Cake

by Eric Low

The famous Molten Lava Chocolate Cake looks intimidating, when in fact it is not difficult to create at all! Serve with a freshly-made berries sauce, this densely rich delicacy will leave you reaching for seconds.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 125g Semi Sweet/Bitter Sweet Chocolate Chips/Covertures (50% cocoa)
  • 100g Unsalted Butter
  • 50g Plain Flour
  • 3 Eggs
  • 3 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tsp Instant Coffee Powder (optional)
  • 50ml Water

DIRECTIONS:

  1. Preheat oven to 180°C. Butter 12 small ramekins (100ml size).
  2. Bring a small pot of water to boil, set up a hot water bath. Place a MUM 8 pastry mixing bowl above the hot water.
  3. Add the chocolate chips and melt together with butter until smooth. Remove from heat and allow cooling for 5-10 minutes.
  4. In the same Mum 8 Pastry mixing bowl, add flour and sugar to chocolate/butter sauce. Beat the mixture at speed 4 and gradually stir in the eggs and yolks until smooth.
  5. Add vanilla and coffee liqueur/instant coffee and mix until combined.
  6. Divide the batter evenly among the each ramekin. Transfer ramekins to a baking tray and bake for 4 minutes.
  7. Serve the cake direct in ramekins or invert to unmold by scrapping the sides with a palette knife. Compliment cake with vanilla ice cream and raspberries.
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Provencal Roast Chicken with Fresh Herbs

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25
Jul

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Provencal Roast Chicken with Fresh Herbs

by Eric Low

Whet your appetite with a juicy Roasted Chicken seasoned with fresh fragrant herbs. This incredibly moist and flavourful chicken cooked with fresh Provencal herbs will fill your stomach with pleasure.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2 Large Chicken Legs or 4 Medium Chicken Thighs or 1 Whole Chicken (~1.5kg)
  • 1 tsp Paprika
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 1 tsp Chopped Garlic
  • 1 sprig of Fresh Rosemary (chopped)
  • 1 tbsp Oil
  • 1 Medium Onion (thickly sliced)
  • ½ Medium Carrot
  • ½ stalk of Celery (roughly chopped)

DIRECTIONS:

  1. Mix all the spices, seasonings and oil together. Rub all over the chicken with it. Sear chicken in a hot pan till skin is lightly browned.
  2. Preheat oven to 180°C. Line baking tray with foil. Toss the vegetables with some olive oil and salt. Spread the vegetables on the tray and place the chicken on the vegetables.
  3. Roast chicken for about 15 minutes. Serve chicken with the roasted vegetables.
  4. **Tip: For a whole roast chicken about 1.5 kg, roast at same temperature for 20-25minutes. Check by inserting a skewer at the thigh region and the juices are clear.
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Karaage Chicken

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25
Jul

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Karaage Chicken

by Eric Low

In this classic Japanese recipe, the Karage Chicken should be crispy on the outside and juicy on the inside. Try this at home and give your kids another choice for fried chicken.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 135 mins Cook : 10 mins Ready in : 145 mins Serves : 2

INGREDIENTS:

Marinade

  • 2 tbsp All-Purpose Japanese Soya Sauce
  • 2 tbsp Mirin
  • 1 tsp Sugar
  • 10g Ginger (grounded)
  • 10g Garlic (grounded)
  • 300g Boneless Chicken Leg (diced)
  • 150g Rice Flour (for dusting)

Wasabi Mayonnaise

  • 3 tbsp Mayonnaise
  • 1 tsp Wasabi Paste
  • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Combine ingredients for marinade except the two flours and use it to season the chicken for at least 2 hours.
  2. Combine ingredients for wasabi mayonnaise.
  3. Dust the marinated chicken with the rice flour. Preheat oil for deep-frying.
  4. Deep fry chicken until golden brown.
  5. Serve with wasabi mayonnaise.
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Wedding White Frosting

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25
Jul

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Wedding White Frosting

by McCormick

Get creative with this sweet and creamy glaze made of sugar and milk, enriched with the McCormick® Clear Imitation Vanilla Extract. To achieve a smooth and even frosting for that clean polished look, dip spatula in hot water to clean off any crumbs or frosting accumulation.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 20

INGREDIENTS:

  • 1 cup Vegetable Shortening
  • 1 tsp McCormick® Clear Imitation Vanilla Extract
  • 1 box (16 ounces) Confectioners’ Sugar (sifted)
  • 1 tbsp Milk

DIRECTIONS:

  1. Beat shortening in large bowl with electric mixer on medium speed until creamy. Mix in extract.
  2. Gradually beat in confectioners’ sugar, 1 cup at a time, on low speed until well blended. Add milk; beat on medium speed until light and fluffy.
  3. **Tip: For a more buttery frosting flavor, substitute 1/2 cup (1 stick) butter, softened, for 1/2 cup of the shortening.
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Grilled Cajun Salmon and Vegetables

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25
Jul

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Grilled Cajun Salmon and Vegetables

by McCormick

Salmon is a healthy source of Omega-3 fatty acids and a preferred fish for many families. Season it with cajun for that little spicy kick and alot of flavour.

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2 Boneless Salmon Steaks (skin on, about 300g each)
  • 1 tbsp Lemon Juice
  • 1 tsp McCormick Cracked Black Pepper
  • 1 tsp McCormick Onion Powder
  • 1 tsp McCormick Perfect Pinch® Cajun Seasoning
  • 1 tsp McCormick Paprika
  • 1 tsp McCormick Rosemary Leaves (or Sprigs of fresh Rosemary)

DIRECTIONS:

  1. Drizzle lemon juice onto each salmon steak. Season generously with cracked black pepper, onion powder and Cajun seasoning.
  2. Sprinkle paprika for a nice color when baking. Then place sprigs of fresh Rosemary on salmon and lay it skin side down on a sheet of baking paper.
  3. Bake at 180°C hot oven for about 20 minutes, or until cooked through. Serve hot with a slice of lemon and tomato slices and roasted veggies on the side.
  4. **Tip: Eating more salmon is good for you: salmon is a good source of omega-3 fats, which are associated with better heart health and healthy skin.
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Oregano Shrimps & Pasta Alfredo

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25
Jul

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Oregano Shrimps & Pasta Alfredo

by McCormick

Alfredo sauce usually is a heavy cream-laden sauce that tastes great and sinful but hardly qualifies as a health food. You can make a lighter version with non-fat milk. The milk has calcium, of course, plus potassium and phosphorus. Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system.  Oregano is known to relieve menstrual cramps.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 1 cup Low Fat Milk
  • 1 packet McCormick Creamy Garlic Alfredo Sauce Mix
  • 30g Diced Butter
  • 300g Cooked Medium Shrimps (peel and deveined)
  • 100g Diced Canned Button Mushrooms
  • 1 tsp McCormick Oregano Leaves
  • 300g Fettuccine Pasta (cooked and drained)
  • A dash of McCormick Red Pepper (crushed for garnishing)

DIRECTIONS:

  1. In a saucepan, whisk milk gradually into Alfredo sauce mix, bring to cook until well blended. Add in butter cubes, stirring frequently cook on medium low heat until sauce comes to boil.
  2. Reduce heat and simmer further for 2 minutes. Mix in the cooked shrimps, diced button mushroom and Oregano leaves. Stir mix well
  3. Divide the cooked pasta into individual plating. Pour hot Alfredo sauce over, garnish with a dash of red pepper crushed. Serve with grated Parmesan cheese, if desired
  4. **Tip: Alfredo usually is a heavy cream-laden sauce that tastes great but hardly qualifies as a health food. You can make a lighter version with nonfat milk. The milk has calcium, of course, plus potassium and phosphorus
  5. **Tip: Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system. Oregano is known to relieve menstrual cramps
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Prawn, Sweetcorn & Corn Fritters

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25
Jul

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Prawn, Sweetcorn & Corn Fritters

by Lam Soon

These little starters are incredibly delish and easy to prepare. If you are a fan of prawns, go ahead and be generous with them!

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

INGREDIENTS:

  • 1 cup of Canned Sweetcorn Kernel
  • 1 Red Onion (diced)
  • 1 cup of Plain Flour
  • 1 tsp of Baking Powder
  • 1 tsp of Salt
  • Crack of Black Pepper
  • 20g Chopped Chives
  • 3 Large Red Chilli (minced)
  • 2/3 cup of Cream (or milk)
  • 2 Eggs
  • 2 tbsp of Breadcrumbs
  • 450g of Fresh Crabmeat (squeezed dry of excess liquid)
  • 300g of Prawns
  • Naturel Canola Oil (for deep frying)

DIRECTIONS:

  1. In a large bowl, mix the corn, red onion, prawn, crabmeat, chilli and chives.
  2. Combine the flour, baking powder, salt, pepper and breadcrumbs well before adding the cream (or milk) and egg. Whisk to combine.
  3. Mix in the crabmeat and vegetable mix to the batter and stir to completely combine.
  4. Heat the oil over medium high heat and carefully dollop a tablespoonful of the batter into the hot oil. Repeat until you fill the pot.
  5. With a long pair of wooden chopsticks, carefully turn the fritter a couple of times until well browned.
  6. Drain briefly on kitchen towels before serving immediately with a wedge of lemon and tobasco.
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Turmeric Pineapple Rice

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25
Jul

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Turmeric Pineapple Rice

by McCormick

Savour this flavour-packed pineapple rice as you enjoy the many benefits of tumeric. Other than being an anti-oxidant (which prevents cell damage and helps fight cancer), turmeric has been known contain anti-bacteria properties which help purify the blood and form new blood tissue.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

Rice

  • 3 rice cups of Uncooked Rice (wash and soak for 10 minutes, season rice with 1 tablespoon chicken seasoning, 3 tablespoon garlic spread and 1 teaspoon McCormick Turmeric powder)
  • 3¼ rice cups of Hot Chicken Stock

Sauté Ingredients

  • 2 tbsp Shallot Oil
  • 1 tbsp Butter
  • 4 Shallots (chopped)
  • 1 tsp McCormick Garlic Powder
  • 1½ tsp McCormick Curry Powder
  • ½ tsp McCormick Turmeric Powder
  • 1 tsp Sugar
  • 200g Diced Pineapples
  • 100g Diced Crabstick

Garnishing

  • ½ cup of Deep Fried Shallot Flakes
  • ½ cup of Crispy Chicken Floss
  • Some Cilantro Leaves

DIRECTIONS:

  1. Wash rice thoroughly, allow rice to soak for about 10 minutes, then drain.
  2. Add in rice seasoning ingredients, stir mix well, and then transfer rice into the rice cooker and add in hot clear chicken broth. Leave the rice to cook in the rice cooker until well done.
  3. Heat wok with 2 tablespoon shallot oil and butter; add in chopped shallot stir frying until fragrant. Stir mix in curry powder, turmeric powder and garlic powder stir fry until aromatic.
  4. Add in sugar and diced pineapple, pan grill until golden brown. Add in the crabstick stir mix briefly.
  5. Mix in the cooked rice and do a few quick stirs. Stir fry for another minute. Serve hot and garnish with fried shallot flakes, chicken floss and cilantro leaves.
  6. **Tip: Turmeric helps as an anti-oxidant which prevents cell damage and helps fight cancer. Turmeric helps with gas problems and diarrhea by calming down the digestive system. Turmeric has been known to be anti-bacterial which helps purify the blood and form new blood tissue.
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Chilled Mushroom Salad with Crunchy Pork Skin and Fresh Herbs

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25
Jul

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Chilled Mushroom Salad with Crunchy Pork Skin and Fresh Herbs

by Eric Low

Often served as a side, mushrooms are also great when served as an appetizing salad. Prepare an innovative salad dish that combines crunchy pork skin, fresh herbs and chilled mushrooms!

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

INGREDIENTS:

  • 200g Pork Skin
  • 2pcs of Old Ginger Slices
  • 25g White Fungus (soaked and cut into 2cm pieces)
  • 150g Black Fungus (cut into 2cm strips)
  • 100g Fresh Honshimeiji Mushrooms (trimmed and blanched)
  • 100g Japanese Cucumber (sliced)
  • 50g Carrot (shredded)
  • 1pc of Red Chilli (sliced)
  • 2 stalks of Spring Onions (diced)
  • 2 stalks of Chinese Celery (cut into 1cm lengths)
  • Toasted Sesame Seeds

Dressing

  • 4 tbsp Japanese Soya Sauce
  • 2 tbsp Lau Gan Ma Chilli Flakes Oil
  • 1 clove of Garlic (chopped)
  • 4 tbsp Sesame Oil
  • 1 tbsp Sugar
  • 4 tbsp Chinese Black Vinegar

DIRECTIONS:

  1. Wash pig skin and trim away all traces of fat. Fill pressure cooker with 1.5 liters of water. Add pork skin and ginger slices. Pressure cook at 2nd ring for 30 minutes. Chilled pork skin in ice water. Sliced pork skin and set aside for use.
  2. In a large mixing bowl, combine rest of ingredients for salad, except sesame seeds.
  3. Mixing the ingredients for dressing together and pour over salad ingredients. Add pork skin and toss evenly.Transfer salad to serving plate. Garnish with sesame seeds and serve.
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