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Chili Crab Sauce

Posted on by editor
22
Jul

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Chili Crab Sauce

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Potentially the most popular of all local crab dishes, the chili crab is popular for its flavorful sweet, salty, chili-hot tomato sauce. Many like to use the mantous to mop up the gravy! Try this recipe to satisfy that chili crab craving without buying the entire crab! 

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • Spice Paste
  • 100g Shallots
  • 20g Garlic
  • 40g Lemongrass
  • 40g Galangal
  • 20g Ginger
  • 2g Turmeric Powder
  • 20g Belachan
  • 30g Buah Keras
  • Sauce
  • 4 tbsp Extra Oil
  • 30g Dried Shrimps (Hay Bee), finely ground
  • 40g Spice Paste
  • 1 tbsp Chili Paste
  • 1 tbsp Fermented Bean Paste
  • 200ml Ketchup
  • 500ml Water
  • 2 tbsp Corn Starch, mixed with 4-5 tbsp water
  • Assembly
  • 8 Eggs
  • 500g Fresh Crabmeat
  • Coriander leaves for garnish
  • 8pcs Mantou

DIRECTIONS:

  1. In a food processor, place all ingredients for spice paste in sequence and blend. Process until you obtain a fine paste.
  2. Place eggs in sous vide machine and cook at 64°C for an hour.
  3. Heat extra oil, saute dried shrimps, fermented bean paste and spice paste together. Add chili paste. Cook briefly.
  4. Pour in ketchup and water. Bring to boil and thicken sauce slightly with corn starch solution.
  5. Add the crabmeat and bring to simmer. Serve hot with sous vide eggs, diced tomatoes, fresh coriander leaves and mantou buns.
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Special Ginger Spring Onion Confit (for Chicken Rice)

Posted on by editor
22
Jul

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Special Ginger Spring Onion Confit (for Chicken Rice)

by Eric Low

Another sauce not to be excluded when serving chicken rice is the ginger sauce! The minced ginger is sautéed with spring onion before mixing with oyster sauce. Chicken stock can be added if sauce seems a little thick for liking.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 100g Corn or Canola Oil
  • 120g Spring Onion (diced)
  • 30g Ginger (minced <1mm)
  • 1 tsp Oyster Sauce

DIRECTIONS:

  1. Heat oil till slightly smoking, pour over ginger and spring onion. Add oyster sauce and mix well.
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Chicken Rice

Posted on by editor
22
Jul

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Chicken Rice

by Eric Low

Chicken fat is one of the main components that creates the distinct flavour of chicken rice. Ensure that the fats are crackling before frying the ginger and garlic and then go ahead with adding pandan leaves and rice.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 60g Chicken Fat
  • 4cm knob of Old Ginger (45g, sliced)
  • 6-8 cloves of Garlic (45g, crushed)
  • 2 pieces of Pandan Leaves
  • 450g Rice (washed and drained)
  • 750ml Stock (from boiling chicken)
  • 4 tbsp of Maggi Concentrated Chicken Stock

DIRECTIONS:

  1. In a non stick pan, render chicken fat till almost crackling.
  2. Saute ginger and garlic till fragrant. Add pandan leaves and rice pour in the stock and add Maggi Concentrated Chicken Stock.
  3. Mix well transfer rice cooker and cook until done.
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Chilli Sauce (for Chicken Rice)

Posted on by editor
22
Jul

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Chilli Sauce (for Chicken Rice)

by Eric Low

Most people cannot eat their chicken rice without this specific chili sauce! Garlic, lime and chicken stock makes this chili sauce unique to chicken rice. Substituting lime with lemon will produce a totally different taste profile.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 5 pieces of Red Chillies (roughly sliced)
  • 5 cloves of Garlic
  • 2 tbsp Lime Juice (or 6 small kalamansi)
  • 200ml Chicken Stock
  • ½ tsp Salt
  • 1 tsp Sugar

DIRECTIONS:

  1. Blend all ingredients in a juice blender and chill until ready to use.
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Italian style Baked Potato and Mozzarella Flan

Posted on by tott
06
Jul

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Italian style Baked Potato and Mozzarella Flan

By Daniele Sarno

This Italian style Baked Potato and Mozzarella Flan is so delicious that will leave wanting for more!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 45 mins Cook : 30 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

  • 170g Red Skin Potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated Parmesan Cheese
  • 1 Whole Eggs
  • 15g Cooked Ham
  • 15g Provolone Cheese
  • 20g Buffalo Mozzarella
  • Chopped Fresh Parsley Leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed Black Pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes.
  4. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  5. Mix well all the ingredients until get a smooth creamy mixture.
  6. Grease the mold with the butter and dust with the bread crumbs.
  7. Pour the mixture into the mold until cover half of it.
  8. Cover with slice buffalo mozzarella and provolone cheese.
  9. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  10. Oven-baked for 30 minutes, 180ºC.
  11. Remove from the oven, rest for a minute, serve.
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Chocolate Bread

Posted on by tott
05
Jul

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Chocolate Bread

By Julie Yee

Moist and decadent Chocolate Bread that tastes perfect when paired with cream cheese!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 35 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

Group 1 (Melted)

  • 1) 50g Couverture Chocolate
  • 2) 25g Butter

Group 2 (Sifted)

  • 3) 30g Corn Flour
  • 4) 15g Cocoa Powder

Group 3

  • 5) 50g UHT Milk
  • 6) 1/2 tbsp Condensed Milk
  • 7) 20g Fine Sugar
  • 8) 1 Egg White

DIRECTIONS:

  1. Melt choc with butter (Group 1). Sift flours (Group 2).
  2. Add milk & sugar (Group 3) into flour mixture (Group 2).
  3. Pour in choc mixture (Group 1) & egg-white & mix well.
  4. Cook under very slow heat till thick (stick away from pot).
  5. Leave dough on clingwrap & cover with another clingwrap. Cool slightly.
  6. Roll out around 18cm x 18 cm. Chill till use.
  7. Bake at 220C for 35 minutes.
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Cranberry Walnut Loaf

Posted on by tott
05
Jul

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Cranberry Walnut Loaf

By Charlynn Gwee

Try this delectable Cranberry Walnut Loaf by Chef Charlynn Gwee that is perfect for French Toast.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 95 mins Cook : 25 mins
Ready in : 120 mins Serves : 4-6

INGREDIENTS:

Ingredients for pre-Ferment

  • 1) 175g Plain Flour
  • 2) 100g Water
  • 3) 2g Instant Yeast
  • 4) 2g Salt
  • 5) 5g Milk Powder

Ingredients for the Main Dough

  • 6) 75g Plain Flour
  • 7) 8g Milk Powder
  • 8) 3g Salt
  • 9) 38g Sugar
  • 10) 3g Instant Yeast
  • 11) 25g Butter
  • 12) 35g Water
  • 13) 25g Milk
  • 14) 284g Pre-Ferment
  • 15) 40g Cranberry
  • 16) 60g Walnut

DIRECTIONS:

  1. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  2. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  3. Gradually add in cranberry and walnut at a low speed.
  4. Rest dough in an oiled container for 45 minutes.
  5. Do a stretch and fold.
  6. Rest for 30 minutes.
  7. Cut dough and pre shape.
  8. Final shape dough and let proof.
  9. Bake at 210c for 25 minutes.
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Hummus with Flat Bread

Posted on by tott
05
Jul

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Hummus with Flat Bread

By Michele Ow

Enjoy a healthy snack with Hummus and Flatbread! You can have the hummus with flatbread alone or you can throw in grilled chicken and roasted vegetables for a healthy, balanced meal!

Cuisine : Mediterranean Course : Condiment Skill Level : Novice
Prep : 90 mins Cook : 40 mins
Ready in : 130 mins Serves : 6

INGREDIENTS:

Ingredients for Hummus

  • 140gm Hulled Sesame Seeds
  • 3-4 tbsp Grape Seed Oil
  • 1 can of Chickpeas
  • 1 Large Lemon
  • 1 Garlic Clove – minced
  • Cumin
  • Paprika
  • Olive Oil

Ingredients for Flatbread

  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 2 Garlic Cloves – minced
  • 1 tbsp Minced Herb (Rosemary and Thyme)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Sugar
  • 2 cups of Flour
  • 1 tbsp Olive Oil, more for coating the bowl
  • 3/4 cup of Warm Water

DIRECTIONS:

  1. To make Hummus, follow steps 2 to 6.
  2. Make your own Tahini: – Toast sesame seeds – Add to food processor then process until smooth.
  3. Combine tahini and lemon juice and process for 1 minute.
  4. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Pulse for 30 seconds.
  5. Add chickpeas (drain fluid from can) process until smooth.
  6. To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
  7. To make Flatbread, follow steps 8 to 15.
  8. To a large mixing bowl, add yeast, garlic, herbs, sea salt, sugar, all purpose flour, and whisk.
  9. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  10. Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  11. Wipe out mixing bowl and add a bit of oil – 1 tsp. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  12. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
  13. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat
  14. One at a time on a lightly floured surface, roll each piece of dough into a large circle and cook 2 1/2 minutes a side.
  15. Enjoy immediately or allow to cool completely and store in air tight container until smooth To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
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Almond Frangipane Toast

Posted on by tott
05
Jul

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Almond Frangipane Toast

By Julie Yee

Almond Frangipane Toast is rich and exquisitely delicious, sweet and quick and easy to make.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 130 mins Cook : 12 mins
Ready in : 142 mins Serves : 6

INGREDIENTS:

Ingredients for Sponge Dough

  • 150g Bread Flour
  • 100g Water
  • 3/4 tasp Yeast
  • 1 tsp Sugar

Ingredients for Almond Frangipane Cream

  • 50g Butter
  • 50g Raw Sugar
  • 50g Almond Powder
  • 1 Egg
  • 2 tsp Plain Flour
  • Almond Flakes & Snow Powder

DIRECTIONS:

  1. To make the sponge dough, follow step 2.
  2. Combine all of the ingredients and rest for 2 hrs. Leave it overnight in the fridge.
  3. To make the Almond Frangipane Cream, follow steps 4 to 7.
  4. Beat butter and sugar for 3 mins.
  5. Add in the almond powder and beat for 1 min.
  6. Add in the beaten egg and flour and mix till all combined cream.
  7. Spread frangipane cream on bread slices and baked for 12 mins or till golden brown.
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