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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

Posted on by editor
22
Jul

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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

by Stephan Zoisl

Chef Stephan Zoisl shares with us his Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce! Add a twist to your scallops today for a fancy meal at home!  

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 12pcs Scallops
  • 1tbsp Honey
  • 1tbsp Hoisin Sauce
  • 200g Ketchup
  • 1tbsp Brown Sugar
  • 1tbsp Plum Sauce
  • 1tbsp Dark Soy Sauce
  • 1tsp Worcestershire sauce
  • 1 tbsp XO Sauce
  • 1 tsp Fish Sauce
  • 1 Red Onion, peeled & chopped
  • 1 Garlic clove, peeled
  • Juice of 1 lemon
  • 100ml Water
  • Mix Spice (Star anise, cinnamon, gloves, coriander seeds, cumin seeds, fennel seeds)
  • 1tbsp Peanut Oil

DIRECTIONS:

  1. Add peanut oil to pressure cooker, heat up – add in garlic, onions, all the spices, roast for 1 minute. Add in brown sugar and honey – continue roasting for another minute.
  2. Add in all other ingredients except the water and the scallops. Cook for 2-3 minute – add the water.
  3. Close the lid, setup the pressure and cook for 10 minutes with pressure 1. Release the pressure and keep BBQ sauce aside.
  4. Preheat a pan, pan-sear the scallops on high heat, 30-45seconds on each side. Serve with the BBQ sauce.
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Spicy Minced Prawns served in Lettuce Cups

Posted on by editor
22
Jul

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Spicy Minced Prawns served in Lettuce Cups

by ToTT

These Spicy Minced Prawns served in Lettuce Cups serve as a tasty, appetising starter to any meal! Feel free to leave the minced prawn filling separate from the lettuce cups and let guests assemble it on their own for extra fun! 

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 200g Prawns, peeled, de-veined
  • 250g Heirloom Tomatoes, diced
  • 1 small Red Onion, diced
  • 100g Cucumber, peeled and diced
  • 1pc Lime
  • 1pc Lemon
  • 2 tbsp Coriander
  • 1 tsp Fresh Chilli, chopped
  • 1 tbsp Italian Parsley
  • Extra Virgin Olive Oil, to finish
  • ½ tbsp Peanut Oil, for frying
  • ¼ Onion, peeled and finely diced
  • 1 tsp Fresh Ginger, peeled and chopped
  • 1 clove Garlic, chopped
  • 1 small dash, Fish Sauce
  • 1 small dash, Light Soy Sauce
  • 1 head Butterhead Lettuce or any type of salad that you can find in the supermarket that is crisp and give you small cups to fill

DIRECTIONS:

  1. Mince the prawns/chop them finely. Add them into a bowl and marinate them with fish sauce, soy sauce, and lime juice. Marinate for 5 mins.
  2. Add peanut oil to a frying pan or wok, medium heat, stir fry garlic, onions, ginger, and the diced onions for 1 min. Add in the marinated prawn mixture. Stir fry on high heat for 2-3 mins till the prawns are cooked. Transfer the prawns into a bowl and add the diced tomatoes, cucumber, red onions, lemon juice, chilli, coriander, Italian parsley and extra virgin olive oil. You might add some more soy sauce or salt to your liking.
  3. Wash the lettuce, plug the leaves/cups and place onto a plate.
  4. Add the prawn mixture into the salad cups & top with some additional chopped coriander and chilli.
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Mentaiko Spaghetti

Posted on by editor
22
Jul

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Mentaiko Spaghetti

by Michele Ow

This simple-to-cook Mentaiko Spaghetti requires very little cooking and taste absolutely fantastic!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 Roe sac of spicy pickled pollock roe (Mentaiko)
  • 1 tbsp Japanese mayonnaise or heavy cream
  • 1 tbsp Japanese cooking wine (sake, or for a sweeter taste mirin)
  • Japanese soy sauce (shoyu)
  • 1/2 tsp Olive oil or melted butter
  • 1 tbsp A generous heap of toasted and shredded nori seaweed
  • 2 servings of Pasta

DIRECTIONS:

  1. Bring a pot of water to a boil. Add pasta to cook as per instructions on packaging.
  2. While waiting for pasta to cook, prepare Mentaiko dressing.
  3. Make a slit through the sac membrane of the Mentaiko lengthwise and scrape out the spicy picked Pollock row with a dessertspoon into a mixing bowl. Set aside one heap tbsp for garnishing.
  4. Add mayonnaise or cream, cooking wine, soy sauce and finally melted butter or olive oil.
  5. Whisk quickly to emulsify and homogenize the mixture. When the pasta is cooked al dente, drain slightly and transfer into the mixing bowl.
  6. Give the pasta and Mentaiko dressing a good toss and plate for serving.
  7. Top the pasta with shredded nori and finally the heap of Mentaiko.
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Coffee Rubbed Pork Loin with Watermelon Rind Relish

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22
Jul

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Coffee Rubbed Pork Loin with Watermelon Rind Relish

Don’t toss out your watermelon rinds just yet! They make for an excellent relish that absorbs the dressing perfectly. The ground coffee beans infuse the pork with its rich, bittersweet notes and goes perfectly with the pork loins.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 40 mins Cook : 80 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • For the Pork
    • 1 tbsp Very finely ground coffee beans
    • 2 tsp Packed light brown sugar
    • 1 tsp Chili powder
    • Salt
    • 2 tbsp Olive oil
    • 400g Pork loin, trimmed

    For the Relish

    • ¼ Watermelon
    • 1 Orange
    • ½ cup Packed light brown sugar
    • ¼ cup Apple cide vinegar
    • 1 Medium onion, thinly sliced
    • 2 Red chillies, finely chopped (with ribs and seeds)
    • Salt

DIRECTIONS:

          For the Pork

  1. In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.

  2. Preheat the oven (grill function) at 180ºC.

  3. Sear the pork loin on all sides on a very hot frying pan. Move the loin into the oven and continue cooking for another 8 mins. Check the internal temperature it should reach 60ºC to 63ºC.

  4. Transfer to a cutting board, and let rest for about 10 mins.

  5. Slice the pork and serve with the watermelon rind relish.

    For the Relish

  6. Cut the flesh away from the watermelon rind. Cut enough of the flesh into ¼-inch dice to yield ½ cup (reserve the rest for another use). Cut the rind into ¼-inch dice; you should have about 1½ cups.

  7. Slice the ends off one of the orange. Stand the orange on one cut end and cut off the peel and white pith to expose the flesh. Cut the orange segments from the membrane, cut each segment into 3 pieces, and put them in a small bowl. Squeeze the juice from the membrane into the bowl.

  8. In a 3-quart saucepan, combine ½ cup water with the watermelon flesh and rind, orange segments and juice, brown sugar, vinegar, onion, chilli, and ¼ tsp. salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rind is translucent and the mixture thickens, about 40 minutes. Season to taste with salt, and let cool to room temperature.

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Cod in Miso Broth and Deep Fried Shimeiji Mushroom

Posted on by tott
05
Jul

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Cod in Miso Broth and Deep Fried Shimeiji Mushroom

By Felix Chong

For a light and easy-to-make dinner, this Cod in Miso Broth with Deep Fried Shimeiji Mushroom is the perfect dish!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 5 mins Cook : 40 mins
Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 150g-160g per pc Cod fish
  • 1 big pc Kombu (seaweed)
  • 1 handful Bonito flakes (katsuobushi)
  • 2 tbsp Miso paste
  • 4 pcs Green asparagus
  • 20g Shimeiji Mushrooms
  • 1 Egg white
  • 4 tbsp Semola Flour

DIRECTIONS:

  1. Heat up a pot of boiling water.
  2. Add in the bonito flakes and kombu, simmer the water for about 15 minutes to 20 minutes.
  3. Strain the stock and add in the miso paste.
  4. Add in the cod fish, asparagus and simmer it for about 8 to 10 minutes.
  5. In the meanwhile, heat up a pot of oil to 180 to 190 degrees.
  6. Lightly whisk the egg white and then coat onto the mushroom, lightly dust over with semola flour and deep fry it.
  7. Once the cod fish is ready, transfer the fish and asparagus to another bowl, pour in the remaining stock just enough to cover half of the fish.
  8. Lastly place the crispy shimeiji mushroom on top the fish and drizzle with extra virgin oil and garnish with micro herbs.
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Spaghetti alla Singapore with Prawns and Tobiko

Posted on by tott
11
May

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Spaghetti alla Singapore with Prawns and Tobiko

By Felix Chong

Learn to make this flavourful yet simple Spaghetti alla Singapore with Prawns and Tobiko within 30 minutes!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 1 Servings

INGREDIENTS:

  • 800g Dry Spaghetti
  • 4 cloves of Garlic
  • 1 tbsp Unsalted butter
  • Pinch of Chilli flakes / fresh red chilli
  • 1 tsp Italian parsley
  • 200ml Chicken stock
  • Pinch of Salt
  • Tobiko (flying fish roe) for garnish
  • 3 pieces Tiger prawns

DIRECTIONS:

  1. Prepare a pot of salted boiling water for the pasta.
  2. Cook the pasta in the boiling water for 9 to 11 minutes.
  3. Heat up a pan with olive oil and slow roast the chopped garlic.
  4. When it start to turn golden brown, add in 1 tbsp of unsalted butter, chilli flakes, chopped parsley and deglaze with chicken stock and season with salt.
  5. Once the pasta is cooked, transfer it to the pan and cook in the sauce for another 1 to 2 minutes.
  6. Upon finishing, add in 1 tsp of unsalted butter and the prawns and flying fish roe.
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