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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

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25
Jul

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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

by Eric Low

Each of this mouth-watering Crisp Fish Fillet with Caramelized Shallots’ tasty elements complement each other, resulting a very savoury and tasty dish. It will leave a deep impression on your first bite!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 420g Fish Fillets
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Potato Starch (for dusting)
  • Oil (for deep-frying)
  • 3 tbsp Extra Oil
  • 40g Whole Garlic (thickly sliced)
  • 100g While Shallots
  • 20g Ginger
  • 5g Dried Chillies
  • 15g Sugar
  • 4 tbsp Water
  • 1 tbsp Oyster Sauce
  • 2 tbsp Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 10g Thai Basil Leaves

DIRECTIONS:

  1. Dust sea bass filets with potato starch and deep fry in hot oil till crispy.
  2. Heat oil in pan and sauté garlic and shallots till golden brown. Add ginger, dried chillies and sugar. Cook till aromatic and sugar caramelizes slightly.
  3. Pour in oyster sauce, two soya sauces and add fish fillets and basil. Toss evenly and transfer to heated clay pot and serve.
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Lavender Crème Brûlée

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24
Jul

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Lavender Crème Brûlée

by Eric Low







Lavender Crème Brulee simply blends the intriguing scent of lavender flowers into a velvety custard dessert. You can never go wrong with this indulging dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 305 mins Cook : 50 mins Ready in : 355 mins Serves : 2

INGREDIENTS:

  • 200ml Dairy-Based Whipping Cream
  • ½ tsp Dried Lavender Flowers
  • 35g Sugar
  • 2 Egg Yolks






DIRECTIONS:

  1. Preheat steamer to 95°C. For home stove top steamers, keep water to a slow gentle simmer.
  2. Heat whipping cream to just boiling point, remove from heat and add lavender. Add cream to infuse with herb for 15 minutes.
  3. Pass the cream through fine sieve, discard lavender.
  4. Whisk sugar and egg yolks till pale and ivory white. Slowly trickle in the cream with the egg yolks and incorporate the rest of the cream until fully tempered.
  5. Fill each ramekin or fire proof baking container ¾ full with the custard. Place ramekins in the steamer and steam for 15-20 minutes, add on a few more minutes if custards take slightly longer to set.
  6. Cool the custard and chill the custard overnight or 4-5 hours to allow the custard to set.
  7. To serve, sprinkle a layer of sugar over the custards, caramelize the sugar with a blowtorch. Return the custards to the fridge and chill for 10 minutes before serve. It should have a caramelized sugar crackling on the surface.
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Okonomoyaki

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24
Jul

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Okonomoyaki

by Eric Low

Panfry food lovers must try Okonomiyaki. This special Japanese savoury pancake is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients can be added which can vary greatly.

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

INGREDIENTS:

  • 80g Wild Chinese Yam (huai shan) or Nagaimo
  • 50ml Dashi Stock
  • 30g All-Purpose Flour (sifted)
  • 2 Eggs
  • 10g Pickled Ginger (finely sliced)
  • 100g Beijing Cabbage (finely sliced)
  • 70g Peeled Prawns (diced)
  • 50g Clam Meat
  • 2 stalks of Spring Onions (diced)
  • Oil (for cooking)

 

Topping

  • Bonito Flakes (katsuobushi)
  • Tonkatsu Sauce
  • Mayonnaise (optional)

The shop in Shiojiri is by far the best okonomiyaki I had throughout the year. They would bring the batter and cook it in front of you, and put on a show if you wanted mayo or hot sauce

DIRECTIONS:

  1. Grate the Chinese yam into pulp. Mix the pulp with dashi stock. Whisk flour, eggs and yam pulp together.
  2. Add the rest of ingredients for pancake mix. Toss all ingredients thoroughly.
  3. On a non-stick pan, add some oil and heat it up. Place a ladle full of the pancake mixture and fry on low to medium heat on both sides till nicely browned.
  4. Transfer pancake to serving plate, drizzle over the tonkatsu sauce and mayonnaise.
  5. Sprinkle on bonito flakes and extra spring onions before serving.
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Smoked Salmon Pasta with Cream Sauce and Local Herbs

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24
Jul

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Smoked Salmon Pasta with Cream Sauce and Local Herbs

by President

Give your pasta a touch of Singapore with laksa leaves and kaffir lime leaves. The aromatic fragrance of the leaves, coupled with a smooth and lucious sauce will definitely be a family favourite!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 250g Penne Pasta
  • 50g President Butter
  • 1 tbsp Olive Oil
  • 2 Shallots (chopped finely)
  • 2 cloves of Garlic (chopped finely)
  • 200ml President Cooking Cream
  • 200g Smoked Salmon Slices
  • 2-3 sprigs of Laksa Leaves (sliced finely or chopped)
  • 2-3 Young Kaffir Lime Leaves (crushed and sliced finely)
  • Salt and Pepper (to taste)
  • Laksa Leaves (for decoration)

DIRECTIONS:

  1. Cook pasta according to packet instructions and toss with a little knob of the butter. Set aside.
  2. In a sauté pan, add remaining butter and olive oil. Sauté the shallots over medium heat for 1 minute. Add garlic and cook until aromatic, then add the cream and bring to boil.
  3. Add pasta and cook for 1 minute. Add the rest of the ingredients, mix and season to taste.
  4. Serve decorated with laksa leaves.
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Spiral Curry Puff with Mozzarella and Tomato

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24
Jul

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Spiral Curry Puff with Mozzarella and Tomato

by President

Surprise your guests with a fusion curry puff! Tomatoes add a freshing touch to traditonally chewy filling and mozzarella adds savoury texture and aroma of the puff that’s sure to delight.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 15 mins Ready in : 105 mins Serves : 20

INGREDIENTS:

Filling

  • 2 tbsp Oil
  • 6 Shallots (peeled and diced)
  • 1 clove of Garlic (chopped)
  • 200g Tomatoes (peeled, seeded and cubed)
  • 300g Potatoes (boiled, peeled and diced)
  • 2 tbsp Chopped Basil (to taste)
  • 16 slices of President Mozzarella Cheese
  • Salt and Pepper (to taste)

Butter Dough

  • 150g President Salted Butter (cubed)
  • 200g All-Purpose Flour

Water Dough

  • ¼ tsp Salt
  • 230 ml Water
  • 350g All-Purpose Flour

DIRECTIONS:

         To prepare filling

  1. Heat the oil in a frying pan and sauté the shallots until transparent.

  2. Add garlic and fry until aromatic. Add tomato and fry for a few seconds; add the potato and a bit of water. Stir to mix well.

  3. Cook, stirring occasionally and adding water as necessary, until potato is tender. Season to taste, cool, and add basil.

    To prepare butter dough

  4. Work the butter into the flour with your fingers or a food processor to form smooth dough. Divide into four (about 85g each) and shape into balls.

    To prepare water dough

  5. Dissolve salt in the water and add to the flour gradually to form dough. Knead until smooth. Divide into four (about 85g each).

    To layer dough

  6. Flatten the water dough and wrap it around a ball of butter dough to enclose it completely. Flatten the combined dough and roll it out to form a long strip.

  7. Roll up the strip firmly; the more thinly you roll the dough, the more revolutions you will get in the pastry, giving a greater “spiral effect”. Repeat with the remaining portions of dough.

    To shape

  8. Cut each roll into 4 or 5 equal logs. Place log cut-side down and flatten into a disc – you should see a pattern of concentric circles in the dough.

  9. Place a heaped tablespoon of filling in the centre, add mozzarella and fold over to form a crescent. Pinch the edges to form scallops.

    To fry

  10. Heat oil for deep-frying. When hot, lower heat and fry the puffs, a few at a time, until golden brown and crisp. Drain on paper towels.

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Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

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24
Jul

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Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

by President

This decadent French parfait, bursting with ginger flavours, is perfect for entertaining. Thanks to its unique flavour note, ginger can be enjoyed with a wide range of fruits. Add a touch of orange or lemon zest to freshen your palate!

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

INGREDIENTS:

  • 125ml Whole Milk
  • 40g Wild Ginger Flower (Bunga Kantan, sliced)
  • 30g Ginger (grated)
  • 3 Egg Yolks
  • 100g Caster Sugar
  • 250g President Whipping Cream (chilled)

DIRECTIONS:

         To infuse milk

  1. In a saucepan, bring the milk, wild ginger flower and ginger to a boil.

  2. Turn off heat, cover pan with a lid, and set aside to infuse for 10 minutes.

    To prepare custard

  3. In a mixing bowl, whip the yolks and sugar until creamy. Add the infused milk, whisk to mix, then strain the mixture back into the saucepan.

  4. Cook over low heat, stirring continuously, until mixture reaches a temperature of 83°C, or until it coats the back of a spoon. Pour immediately into a mixing bowl to stop the cooking; chill.

    To prepare parfait

  5. Whip the cold cream until thick and foamy. Add the chilled ginger custard and whip to mix well. Pipe into 7cm-diameter half-sphere moulds (preferably silicon). Freeze.

    To serve

  6. Unmould the ice cream 10 to 15 minutes before serving. Plate and decorate with bunga kantan petals. You can also serve the ice cream with strawberry, raspberry or chocolate sauce.

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Upside-Down Butter and Caramelised Apple Cake

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24
Jul

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Upside-Down Butter and Caramelised Apple Cake

by President

An upside-down cake is a cake that is baked usually with chopped fruits seating on the bottom of the pan, then turned over so that they form a decorative topping once the cake is inverted.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Sugar for Caramel
  • 4 Apples (peeled and sliced)
  • 160g All-Purpose Flour
  • 11g Baking Powder
  • 160g Unsalted President Butter (softened)
  • 1 Large Vanilla Pod (seeds only)
  • 120g Caster Sugar
  • 3 Whole Eggs
  • 2 Egg Yolks

Chantilly

  • 200ml President Whipping Cream
  • 40g Icing Sugar

DIRECTIONS:

        To prepare caramel

  1. Place a small saucepan on medium heat. Sprinkle a layer of sugar on the pan. Cook until golden brown and sprinkle more sugar, stirring with a spatula.

  2. Add remaining sugar and cook until the caramel turns golden brown. Pour caramel into a 22x4cm cake pan and coat the bottom well. Arrange the apple slices in pan.

    To prepare cake mixture

  3. Sift flour and baking powder together.

  4. In a mixing bowl, beat the butter, vanilla seeds and sugar. Add eggs and egg yolks and whisk well. Stir in the flour to form a smooth batter and pour over the apples in cake pan.

    To bake

  5. Preheat the oven to 175°C. Place the cake pan in the centre of the oven and bake for 35 minutes, or until cooked. Cool in the pan and unmould onto a plate.

    To prepare Chantilly

  6. Combine cream and icing sugar. Whisk with an electric mixer until stiff peaks form. Pipe onto cake before serving.

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Grilled Salmon with Mint and Mirin Butter Sauce

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24
Jul

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Grilled Salmon with Mint and Mirin Butter Sauce

by President

Prepare this Japanese-inspired recipe in minutes. Mirin is commonly used to add a bright touch to grilled or boiled fish or to remove the fishy smell.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 6 mins Ready in : 31 mins Serves : 4

INGREDIENTS:

  • 3 tbsp Mirin (Japanese Cooking wine), or White Vinegar
  • 1 tbsp Shallots (finely chopped)
  • 1 tsp Black Peppercorns (crushed)
  • 2 Egg Yolks
  • 125g President Butter (melted)
  • 2 tbsp Mint (finely chopped)
  • 1 pinch of Corn or Rice Starch
  • Sea Salt (to taste)
  • 4 slices of Salmon (200g each, bone-in)
  • Sea Salt and Pepper (to taste)

DIRECTIONS:

         To prepare sauce

  1. In a saucepan, combine mirin, chopped shallots and peppercorns. Cook on medium heat until boiling. Strain mixture and return it to the pan.

  2. Over low heat, add the yolks and whisk using a zigzag movement. Remove the pan from heat from time to time as you whisk continuously, to prevent yolks from coagulating.

  3. When the mixture is a thick foam, gradually whisk in the butter. Add the mint and starch, and season to taste.

     

    To cook salmon

  4. Heat up the grill pan and cover with an oiled piece of baking paper, oiled side up. Place the fish on the paper and cook for about 4 minutes. You should have a nice grill print on your fish.

  5. Turn the fish and cook for another 2 minutes. Season to taste.

    To serve

  6. Plate fish and serve with mint and mirin butter sauce, and steamed potatoes coated with salted butter.

  7. **Tip: Bone-in salmon is better for grilling as you can cook it faster without drying the fish. It also makes for a nicer presentation.

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Mushroom and Cheddar Croque Monsieur

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24
Jul

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Mushroom and Cheddar Croque Monsieur

by President

Start your day with this decadent and simply heavenly sandwich, enjoyed over an aromatic cup of coffee.  Add ham to your recipe for a heartier version.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

Béchamel Sauce

  • 60g Président Unsalted Butter
  • 50g All-Purpose Flour
  • 400ml Fresh Milk
  • Salt, Pepper, Nutmeg (to taste)
  • 3 tbsp Cooking Oil
  • 250g Butter Mushrooms (quartered)
  • 50g President Unsalted Butter
  • 8 slices of Sandwich Loaf
  • 100g President Unsalted Butter (melted)
  • 16 slices of President Cheddar Cheese
  • Rocket Salad (for decoration)

DIRECTIONS:

         To prepare sauce

  1. In a sauté pan, melt butter over low heat. Sprinkle in flour and cook, stirring from time to time, for 5 to 10 minutes, or until the mixture turns a whiter shade. Add cold milk, season to taste, and bring gently to boil. Set aside.

    To assemble sandwich

  2. In a frying pan, heat the oil over medium heat. Add mushrooms and butter and cook for 3 to 4 minutes. Drain oil and set aside.

  3. Brush bread on both sides with melted butter. Spread some béchamel on a slice of bread. Top with mushrooms and 2 slices of cheddar cheese. Cover with a slice of bread, spread with béchamel, top with mushrooms, then 2 slices of cheddar cheese.

    To gratinate

  4. Preheat oven to 200°C. Place sandwich in a baking pan and place on top deck of the oven. Gratinate until top is slightly browned. Serve as a hot sandwich.

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Rice Pudding with Raspberry Jelly

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24
Jul

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Rice Pudding with Raspberry Jelly

by President

An elegant dessert that is sure to be a crowd pleaser. Soak gelatin in cold water, as anything less than cold may interfere with the blooming stage.

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

INGREDIENTS:

Rice Pudding

  • 200g Arborio (Risotto) Rice
  • 1 litre of Milk
  • 1 Vanilla Pod (split), or I tsp Vanilla Essence
  • 1 pinch of Salt
  • 100g Caster Sugar
  • 4 Eggs
  • 200ml President Whipping Cream (whipped until stiff)

Raspberry Jelly

  • 200g Fresh or Frozen Raspberries
  • 40g Sugar
  • 5g Gelatin Powder (soaked in 25ml cold water)

DIRECTIONS:

          To prepare rice pudding

  1. Wash the rice until water runs clear. Place the rice in a saucepan with enough cold water to cover and bring to boil. Cook for 1 minute and strain. Rinse rice under running water.

  2. In a saucepan, heat up the milk, split vanilla pod (or essence) and a pinch of salt. When the milk is boiling, add the rice. Cover saucepan with lid and transfer to a preheated oven and bake at 150°C for 25 minutes.

  3. Meanwhile, beat together the sugar and eggs until creamy. Remove the cooked rice from oven and add sugar-and-egg mixture, stirring continuously for 2 to 3 minutes to prevent egg from coagulating and spoiling the texture of the pudding. Refrigerate until cold.

  4. Add in whipped cream, mix well and set aside.

    To prepare jelly

  5. Combine raspberry and sugar in a saucepan and bring to boil over medium heat. Add soaked gelatin and cook for 1 minute. Blend the mixture for a fine texture.

    To serve

  6. Layer rice pudding and jelly in a jar and set in the refrigerator to chill. Serve chilled, decorated with a dollop of Chantilly and fresh raspberries, if desired.

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