Tomato and Mozzarella Salad Bruschetta

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Tomato and Mozzarella Salad Bruschetta

by Chef Mimi Wahadi

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins  Serves : 2 Servings


INGREDIENTS             

  • 10 no Cherry Tomatoes, halves
  • 10 pc Black/Green Olives
  • 2 tsp Garlic
  • 100g Buffalo Mozzarella
  • Baguette
  • Dried Herbs
  • Salt and Pepper
  • Virgin Olive Oil
  • Fresh Basil Leaves

DIRECTIONS

  1. Place the tomatoes previously halved in a bowl, add some black/green olives, dried herbs, virgin olive oil and a pinch of salt.
  2. Mix well to blend all the flavours.
  3. Cut 2 cm slices of bread and rub some minced garlic on the bread and some olive oil, lightly toast them in the oven until they are golden brown on both sides.
  4. When they are ready, top with mozzarella and cover each slice with the mixture. Sprinkle the bruschetta with a little extra virgin olive oil and serve.
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Coconut Yam Mousse

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Coconut Yam Mousse

by Chef Claire Marie Chang

Coconut Yam Mousse, a silky smooth and airy dessert by Chef Claire is the perfect finish to a dinner.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 1-2 Servings


INGREDIENTS             

  • 200-210g Fresh Yam, steamed
  • 40g Butter, unsalted
  • 40g Sugar, white
  • 100g Coconut Milk or Coconut Cream for a stronger coconut flavour
  • 150g Dairy Whipping Cream, 35% fat
  • ½ tsp Gelatin, powder
  • *Bloomed in 1 tsp cold water and then dissolved in 2 tsp hot water
  • * Amount can be increase to ¾ tsp depending in liking

DIRECTIONS

  1. Puree the hot steamed yam with sugar and coconut milk. You may also mash by hand for a more textured yam paste.
  2. In a pan, heat butter till melted and bubbly. Add pureed yam mixture and fry for 3-5mins till fragrant. Set aside in the fridge to cool completely.
  3. Whip dairy cream to soft firm peaks.
  4. Add ¼-1/3 of the whipped cream to loosen the cold pureed yam paste.
  5. Fold in the rest of the cream till well combined. Divide into 3 equal portions and set in the fridge.

* Keeps in the fridge up to 3 days.

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Zucchini & Haloumi Fritter

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Zucchini & Haloumi Fritters

by Chef Veronica Cherry

These light, crunchy Zucchini & Haloumi fritters paired with a refreshing garlic lemon yogurt dip are absolutely delicious!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins  Serves : 4-6 Servings


INGREDIENTS                                          

  • 1 medium Zucchini (Yellow or green), coarsely grated
  • 100g Haloumi Cheese, finely grated/ chopped
  • 1-2 tsp Lemon Zest/ juice
  • 1 medium Red Onion, finely sliced
  • 1 Garlic, minced
  • 1 tbsp Italian parsley, finely chopped
  • 1 Egg
  • 1 tbsp Plain flour
  • 2-3 tbsp Parmesan Cheese
  • Salt
  • Pepper
  • Olive Oil

Garlic Lemon Dip

  • Garlic, finely minced
  • 1 tsp Lemon Zest/ juice
  • Pinch of salt
  • 120ml Yogurt
  • Paprika powder (dusting)

DIRECTIONS

  1. Coarsely grate the zucchini and sprinkle some salt.
  2. Set aside to rest. Then squeeze excess water.
  3. Add chopped Haloumi cheese, lemon juice, salt, pepper, Italian parsley, garlic and egg.
  4. Add in the plain flour. The final result of the mixture should be moist.
  5. Heat 2 tbsp of oil in a non-stick frying pan over medium heat; add in a spoonful of zucchini mixture into the pan.
  6. Fry until golden brown on each side, about 5-6minutes.

DIRECTIONS FOR GARLIC LEMON DIP

  1. In a small bowl, mix the garlic and lemon into the yogurt.
  2. Dust some paprika powder before serving.
  3. Keep chilled.
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Soy Milk Chawanmushi

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Soy Milk Chawanmushi

by Chef Eric Low

With just 4 simple steps, you can enjoy a healthy version of silky smooth Chawanmushi by incorporating soy milk!

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


INGREDIENTS                                          

  • Custard
    • 4 medium Eggs, beaten, strained
    • 1 tbsp Kikkoman Soya Sauce
    • 10g Dashi Stock
    • 300ml Unsweetened Soymilk
  • Condiments
    • 4 slices Japanese Fish Cake
    • 1 pc Boneless Chicken Leg, cut into cubes, pre blanched
    • 4 pcs Shitake Mushrooms
    • 4 pcs Gingko Nuts

DIRECTIONS       

  1. Combine all ingredients for the custard and strain.
  2. Divide the condiments among the steaming cups.
  3. Pour custard over, cover tightly and steam for 15minutes over low fire. (85-95C)
  4. Serve the custard immediately.
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Homemade Berry Jam

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Homemade Berry Jam

by Chef Claire Marie Chang

Learn to make this luscious homemade berry jam that is so delicious that you will want to put it on everything from ice cream to pancakes!

Cuisine : Baking  Course : Condiment  Skill Level : Novice
Prep : 0 mins Cook : 15 mins Ready in : 15 mins  Serves : 1 Small Jar


INGREDIENTS                                          

  • 200g Berries, Fresh or Frozen
  • 1 Apple, pureed (Preferably Green or a mixture of red & green)
  • 50g White Sugar
  • ½ Juice of a Lemon to taste
  • Zest of ½ lemon

DIRECTIONS       

  1. Simmer berries and apple puree over medium heat till reduced.
  2. Add sugar and cook to desired consistency. Stir constantly.
  3. Add lemon juice and zest to taste. Bring to a boil.
  4. Cool and keep in a clean jar.

* Keep well in the fridge for up to a month.

* For longer shelf life, fill canning jars with jam. Boil canning jars in hot water for 30-60mins.

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Lemon and Mint Soda

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Lemon and Mint Soda

by Chef Mimi

A refreshing Lemon & Mint soda is what your guests need on a hot day!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • 100g Mint Leaves
  • 4 cups Sugar Syrup
  • 3 no Lemon Slices
  • 3 cups Lemon Juice
  • 3 tsp Fine Sea Salt
  • 3 cups Water
  • Ice Cubes as needed

DIRECTIONS

  1. Combine mint leaves, sugar, salt and lemon juice in a blender and puree till smooth.
  2. Add water as needed.
  3. Strain mixture through a sieve and extract as much juice as possible and fill into a jug.
  4. For making the soda, take some mix in a cup, fill with ice and top with soda, mix well and serve immediately.
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Tri-Colour Treasures (Hakka Yong Tau Fu)

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Tri-Colour Treasures (Hakka Yong Tau Fu)

by Chef Julie

Learn to Hakka’s famous yong tau fu with Chef Julie’s recipe!

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


INGREDIENTS             

  • For the Vegetable
    • 1 Egg Plant/ Bringjal
    • 6 Red/ Green Chilli/ Lady Fingers
    • 1 Yellow/ Red/ Green Capsicum
  • For the Paste Filling
    • 100g Minced Pork
    • 100g Fish/ Squid Paste
    • ½ tsp Salt
    • ½ tsp Sugar
    • 1 tsp Potato Starch
    • A dash of White Pepper
    • A dash of Sesame Oil

DIRECTIONS FOR VEGETABLE  

  1. Butterfly the egg-plant.
  2. De-seed the chilli / lady’s fingers length-wise.
  3. Cut capsicum into 8pcs.
  4. Coat the inside of the vegetables with potato starch.

DIRECTIONS FOR PASTE FILLING         

  1. Mix in the seasonings and add in the minced meat fish pastes.
  2. Stir until mixture is sticky.
  3. Stuff the vegetable with the filling.
  4. Heat pan with some oil and pan fry wish filling facing down for 2 minutes.
  5. Add in 1tbsp water and cover the pan.
  6. Simmer for few minutes.
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Crispy Chicken Strips

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Crispy Chicken Strips

by Chris Ng

Satisfy your hunger with these easy-to-make oven baked crispy chicken strips!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Chicken Strips


INGREDIENTS                                          

  • 4 no Chicken Strips
  • 1 no Egg (Beaten)
  • 50g Flour
  • 50g (Panko)
  • 2 tbsp Grated Parmesan

DIRECTIONS 

  1. Pre heat oven 200 degrees.
  2. Add salt and pepper into chicken. Ensure well- seasoned.
  3. Add strips into flour, dust off excess.
  4. Dredge the floured strips into egg wash and then into panko. Set aside.
  5. Heat up oil in a shallow pan. Add the strips in.  Fry still golden brown.
  6. Remove strips and place on baking tray. Sprinkle parmesan cheese.  Baked in oven for 5 minutes.
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HK Char Siew Chee Cheong Fun

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HK Char Siew Chee Cheong Fun

by Julie Yee

You can now enjoy handmade, piping hot Char Siew Chee Cheong Fun from scratch with Chef Julie’s recipe!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 2-4 Servings


INGREDIENTS                                          

  • Group 1
    • 160g Rice Flour
    • 2 tbsp Tapioca Flour
    • 1 tbsp Wheat Starch (Tang Mien Fen)
    • 900g Water
    • 1 tbsp Shallot Oil/ Sesame Oil
    • 1 tsp Salt
  • Filling (Mixed Together)
    • 150g Char Siew (diced)/ Prawns (1/2)
    • 1 tsp Corn Flour
    • Pinch of Pepper
    • ½ tsp Sesame Oil
    • 1 stalk of Parsley
  • Gravy Sauce (Stir together)
    • 80ml Light Soya Sauce
    • 120ml Boiling Water
    • 1 tbsp Sugar
    • ½ tsp Chicken/ Dashi Granules

DIRECTIONS

  1. Mix Group 1 ingredients and strain through a sieve.
  2. Prepare a steamer.  Place a white wet cloth onto a rectangle tray (preferably with holes).
  3. Pour in a ladle of batter to form a thin layer on the cloth.
  4. Sprinkle some char siew / prawns onto it.  Steam with high heat for 3-5 minutes.
  5. Brush a little oil on clean table top / flat tray. Removethe cloth and invert the cooked chee cheong fun sheet on it.  Roll up carefully using a scrapper.
  6. Place on serving plate and pour gravy over it.  Sprinkle with shallot crisps and chopped spring onions.  Serve immediately.
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Whisky Barrel Smoked Chocolate Ice Cream

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Whisky Barrel Smoked Chocolate Ice Cream

by Stephan Zoisl

With just 6 ingredients, you can indulge Chocolate Ice Cream infused with Smoked Whisky Barrel as it marries the sweetness of chocolate and bitterness of smoked whisky!

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


INGREDIENTS                                          

  • 600ml Milk
  • 200g Sugar
  • 6 Eggs
  • 450ml Cream
  • 200g Good Dark Chocolate
  • Whisky Barrel Wood Chips

DIRECTIONS FOR INFUSED MILK          

  1. Place the chocolate into a double boiler and by low heat, melt the chocolate.
  2. Place the milk into a sauce pot – cover with cling film and smoke. Wait till the smoke has disappear and re-do this process for 3 times. Best to keep overnight.

DIRECTIONS FOR ICE CREAM   

  1. Preheat the infused milk and cream.
  2. Separately whisk the sugar and the egg yolk till creamy – add the chocolate – stir well, add the warm milk mixture into the egg mixture – strain thru a chinois and put back onto the stove.
  3. Stir constantly till you have reached custard stage. Cool down and transfer into the ice machine and run the program till set.

Alternative: Smoke the ice cream at the time when churning the ice cream.

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