Crackling Pork

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Crackling Pork

by Chef Desmond Tan of Weber Grills

Crackling Pork sounds like heaven. It takes time to make this dish, around 90 minutes is set for the pork to cook in the grill but its worth the wait. Its crispy skin and succulent meat is the perfect dinner to have with your family, friends or even by yourself!

Cuisine: European Course: Main Skill Level : Novice
Prep : 30 mins Cook : 100 mins Ready in : 2 h 10 mins  Serves : 4 – 6 servings


INGREDIENTS                                          

  • 1.5 – 2 kg Pork Belly [square cut], washed and kept in chiller overnight skin side up [exposed]
  • Rock Salt [as needed]
  • 2 tbsp Chinese cooking wine [optional]
  • 1/3 tsp White Pepper Powder
  • 1/2 tsp Normal Table Salt

                            

DIRECTIONS 

  1. Remove pork belly from chiller, score the meat part of the belly.
  2. Marinate with normal table salt , 5 spice powder, white pepper powder and Chinese wine.
  3. Poke/prickle/puncture entire surface of skin with needles and keep exposed in chiller overnight (just penetrate the skin, not all the way to the meat)
  4. The next day, before roasting, cover the entire skin with rock salt and keep at room temperature for at least 30minutes.
  5. Scrape all salt from skin and brush white vinegar on skin.
  6. Put on griller indirect heat at 220°c for 90 minutes.
  7.  Rest at least 10 mins before cutting the crackling pork.

TIPS:

  • Overturn and cut through the meat surface and not the crispy skin surface.
  • Only cut as much as you want to eat. Leave the rest uncut if not it will dry out.
  • Using different ovens and grills will have different effect. If the skin burns and turn black, don’t worry, just use a small knife and scrape the burned surface away.
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Chouquettes

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Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 – 8 Chouquettes


INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Crème Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons? Macarons are desserts that require a lot of technique, but we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons


INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¾ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
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Sea Bass Al Cartoccia

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Sea Bass Al Cartoccia

by Chef Gusto Alfresco

Al Cartoccia is an Italian cooking method where you cook the fish in a paper parcel. Baked with oregano, lemon, white wine and tomato chutney, Chef Gusto’s Sea Bass Al Cartoccia is delicious and flavourful!

Cuisine: European Course: Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • 1 fillet Sea Bass
  • 2g Fresh Oregano
  • ½ no Lemon
  • 1 tbsp Olive Oil
  • 25ml White wine
  • Pinch of Sea salt and pepper
  • 2 tbsp Tomato Chutney
  • Idaho Potato

Tomato Chutney

  • 5 large Vine Tomato Fresh
  • ½ no Onions
  • ¼ tsp Salt
  • ¼ tsp Cayenne
  • ½ tsp Pepper
  • ¼ tsp Cider Vinegar

                            

DIRECTIONS       

  1. Preheat oven to 400 degrees.
  2. Wash and peel Idaho potato and steam for about 15mins (3/4 cooked). Slice and season with butter, salt and pepper.
  3. Fillet the sea bass, remove all scale, wash and tap dry with kitchen towel.
  4. Cut 4 (12 inch square of parchment paper or a heavy duty foil) and spread the squares out on work surface.
  5. Dice up all the vine tomato, onions, and cayenne pepper. Add in salt, pepper and cider.
  6. Mix the chutney evenly and put aside.
  7. Combine oregano, oil and the next 4 ingredients in a small bowl.
  8. Rub evenly over both sides of the sea bass fillets and place on the centre of the foil.
  9. Drizzle white wine and olive oil over the fish, seal the packets closed so that they are airtight. Place on baking tray and bake for 20mins.
  10. Cut open the top and serve immediately.
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Baked Creamy Chicken Pasta

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Baked Creamy Chicken Pasta

by Mimi Wahadi

This cheesy Baked Creamy Chicken Pasta is perfect for a cold night in that will be enjoyed by your family!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • Handmade Pasta
    • 200gm All-Purpose Flour
    • 2 Large Eggs
  • Chicken Cream Sauce
    • 3 tbsp Olive Oil
    • ¼ cup Onions, chopped
    • 1 tsp Garlic, chopped
    • ¼ cup All-Purpose Flour
    • 2 cups Chicken Stock
    • Dried Rosemary & Parsley
    • 250ml Full Cream Milk
    • 200ml Cooking Cream
    • 200gm Boiled Chicken Meat
    • 2 pcs Chicken Sausage
    • 50gm Mushroom (optional), sliced

DIRECTIONS FOR HANDMADE PASTA

  1. In a stand mixer attached with a dough hook, combine all ingredients and mix.
  2. Beat until dough become light yellow, smooth and soft.
  3. Rest the dough for 10 mins.
  4. Roll and cut the pasta dough. Dust with semolina and flour.
  5. Set aside until ready to boil.
  6. In a deep pot, boil water and add salt.
  7. Boil pasta for approximately 3-4 mins. Drain and toss with olive oil.

DIRECTIONS FOR CREAM CHICKEN SAUCE          

  1. Finely chop the onions, garlic, rosemary and gently fry on a medium heat in the olive oil for approx. 3 mins stirring continuously.
  2. Add the flour followed by chicken stock.
  3. Reduce heat to low, add cream and milk, stir gently, add mushrooms, ensuring all ingredients are covered in cream.
  4. Add the roughly chopped chicken meat.
  5. Drain pasta and add to sauce – stir pasta and sauce to ensure all pasta is covered.
  1. Preheat the oven to 200°C.
  2. Add the cooked pasta to the thickened sauce, making sure it’s coated completely.
  3. Toss in the chicken pieces. Pour the pasta mixture into the prepared aluminium casserole dish, and then top with chicken sausages,mozzarella cheese and parmesan powder.
  4. Bake it uncovered for 20 minutes, until the cheese is melty and the edges are bubbly.
  5. Let it rest for 5 minutes before serving.
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Sukiyaki

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Sukiyaki

by Autumn Brown

Loaded with vegetables, mushrooms and well-marbled beef in a sweet and savoury Kanto-Style soy sauce broth with Kansai-Style condiments! This is the dish to make for a heart-warming family gathering.

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings


INGREDIENTS             

  • Well-marbled beef sliced for sukiyaki (3mm thick)
  • Preferably a good quality ribeye , short rib or chuckroll
  • Japanese Leak
  • Napa Cabbage
  • Carrot
  • Enoki Mushrooms
  • Fresh Shiitake Mushrooms
  • Firm Tofu
  • Konnyaku Noodles
  • Udon Noodles
  • Freshest Pasteurised Eggs (Optional)
  • Sukiyaki Sauce Kanto-Style, Eastern Japan
    • 1 part Sake
    • 1 part Mirin
    • 1 part Soy Sauce
    • 1 part Kombu Stock
    • ¼ part Brown Sugar
  • Sukiyaki Condiments Kansai-Style, Western Japan
    • Sake
    • Soy Sauce
    • Brown Sugar

DIRECTIONS

Kanto Style

  1. To make Kanto-style sukiyaki sauce, combine all ingredients inside Bruno Nabe Pot and bring to a boil for around 5 minutes to reduce the mixture slightly.
  2. Arrange Japanese cabbage, leek, tofu, mushrooms and simmer for about 3 minutes, then add the thinly sliced beef and udon. Simmer the ingredients for another 3-5 minutes until all ingredients are well-cooked.
  3. To enjoy Kanto-style sukiyaki, dip cooked vegetables and beef in beaten pasteurized egg.
  4. Add more sukiyaki sauce and repeat step 2 to continue cooking.

Kansai Style     

  1. To make Kansai-Style sukiyaki, preheat Bruno Nabe Pot on high.
  2. Place a piece of beef fat, move it around to render its fat. If you don’t have any beef fat, add 1 tsp of oil and spread it around.
  3. Add some brown sugar, and sear sliced beef in the pot. Drizzle sake and soy sauce. Let it sizzle, then flip the beef to cook the other side briefly. Do enjoy the beef by dripping in pasteurized eggs.
  4. In the same pot, arrange cabbage, leef, tofu, mushrooms, konnyaku noodles and sliced beef. Sprinkle brown sugar, drizzle soy sauce and sake. Allow ingredients to simmer and cook.
  5. To enjoy Kansai-style sukiyaki, dip cooked vegetables and beef in beaten pasteurized egg.
  6. Add the end when all ingredients are taken out of the pot, add cooked udon or rice to soak up the flavourful sauce. Add more brown sugar, soy sauce and sake if mixture is too dry.
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Chicken Kiev

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Chicken Kiev

by Vivian Pei

Oozing with tarragon butter, this tasty and crispy Chicken Kiev recipe will leave you wanting more!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 80 mins Cook : 15 mins Ready in : 1 hr 35 mins  Serves : 2 Servings


INGREDIENTS             

  • 8 tbsp/ 110g Unsalted Butter, softened
  • 1 tsp Dried Parsley
  • 1 tsp Dried Tarragon
  • 1 tsp Kosher Salt, plus extra for seasoning chicken
  • ¼ tsp Freshly ground black pepper, plus extra for chicken
  • 2 large Boneless skinless chicken breast halves
  • 2 cups Whole eggs, beaten with 1 tsp water
  • Japanese bread crumbs (panko), plus ¼ cup for filling
  • Vegetable oil, for frying

DIRECTIONS

  1. Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mash with a fork to combine. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  2. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to no less than 3.5mm thickness. Season each piece of chicken with salt and pepper.
  3. Lay 1 chicken breast on a new piece of plastic wrap and place ¼ of the compound butter and 1tablespoon breadcrumbs in the centre of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 1-2 hours, or up to overnight.
  4. Place egg and water mixture in a shallow dish and 2 cups bread crumbs in a different shallow dish.
  5. Heat 1/2-inch of vegetable oil in a large frying pan over medium-high heat.
  6. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 5-6 minutes on each side until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn’t have a pink interior. Remove to a cooling rack set in a tray and allow to drain for 5 to 10 minutes before serving.
  7. Alternate method is to finish off in the oven:
  8. To cook, heat oven to 180C. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2 to 3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
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Mini French Toast Cups

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Mini French Toast Cups

by ToTT

Baked mini French toast cups are the perfect breakfast to try with the kids this school holiday. These are great for picnics, breakfast on-the-go, or to kick-start a fun day out! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 3 large ramekins


INGREDIENTS             

  • 115g Cream Cheese
  • 4 Eggs
  • 2/3 cup Milk
  • 1/3 cup Orange Juice
  • 1/4 cup Maple-flavored Pancake Syrup
  • 1/2 tsp Freshly Grated Orange Peel
  • 3 cups Baguette (about 4 slices – 1 inch)

DIRECTIONS 

  1. Heat oven to 350F. Whisk cheese in a medium bowl until smooth. Add in 1 egg at a time and whisk each addition until smooth.
  2. Stir in milk, maple syrup, orange juice and orange zest until blended.
  3. Divide the bread among greased ramekins. Slowly pour the mixture over the bread in each cup.
  4. Bake the french toast at 350F for about 30 mins.
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Olive Fried Rice

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Olive Fried Rice

by Julie Yee

Savour this tasty Olive Fried Rice as you enjoy the health benefits of olives! It helps to boost your iron intake and is good for your heart.

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins  Serves : 1-2 Servings


INGREDIENTS             

  • ½ tbsp Chopped Garlic
  • ½ tbsp. Big Onions
  • ½ bowl Black Olive
  • ½ cup Capsicum
  • ½ cup Shitake Mushroom
  • 2 no Egg
  • ¼ cup Crabmeat
  • ¼ cup Minced Chicken
  • 1 no Shredded Eggs
  • 250gm Fried Rice *
  • Fried Rice
    • 250gm Cooked Rice
    • 2 tbsp Oil
    • ¾ tbsp. Fish Sauce
    • ½ tsp Sugar

DIRECTIONS

  1. To make the fried rice, heat the oil and cook the rice with fish sauce, sugar and ground pepper.
  2. Heat oil and add in onions and garlic.
  3. Stir in the pineapple cubes.
  4. Add in the fried rice, meat and vegetables.
  5. Add in the pineapple juice and fry under high fire for 2mins. Test the taste and adjust with fish sauce or soya sauce.
  6. If serving with a pineapple shell, place rice inside and cover with foil.
  7. Bake for 10mins at 160°C until hot and fragrant.
  8. Serve with shredded eggs on top.
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Hainanese Breaded Pork Chop with Signature Sauce

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Hainanese Breaded Pork Chop with Signature Sauce

by Julie Yee

Have a taste of famous Hainanese Bread Pork Chop with Chef Julie’s recipe.

Cuisine : Asian  Course : Main Skill Level : Novice
Prep : 2hr 15 mins  Cook : 15 mins Ready in : 2 hr 30 mins  Serves : 1-2 Servings


INGREDIENTS

  • 20pcs Cream Crackers
  • 2 no Eggs
  • 1 tbsp Minced Garlic
  • 1 no Big onion
  • 2 no Tomato
  • 3 rings Pineapples Rings (cut)
  • 600gm Pork Collar
  • Marinade
    • ½ tsp Baking Soda
    • 1 tsp Five Spice Powder
    • ½ tbsp. Fine Sugar
    • 1 tbsp Minced Garlic
    • 1 tbsp Fermented Bean Paste
    • 1 tsp Sesame Oil
    • 1 tbsp Light Soya Sauce
    • 1 tbsp Corn Flour
  • Gravy
    • 5 tbsp Tomato Ketchup
    • 1 tbsp HP Sauce
    • 1 tbsp Worcestershire Sauce
    • 1 tbsp Sugar
    • 1 tbsp Hua Tiao Wine
    • 1 cup Water
    • ½ tbsp. Corn Flour (dilute with 2 tbsp water)

DIRECTIONS

  1. Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
  2. Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
  3. Blend the cream crackers.
  4. Coat the pork slices with the beaten eggs and coat with the cream crackers.
  5. Fry pork slices until is golden brown and drain dry.
  6. Heat oil and add the garlic.
  7. Add in the red onions and add in the tomato and pineapples slices.
  8. Pour in the gravy seasonings.
  9. Thicken gravy with the corn flour mixture.
  10. Pour sauce onto the fried pork.
  11. Serve with mixed vegetables and fries.
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