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Vegetable Quiche with Light Cheese

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24
Jul

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Vegetable Quiche with Light Cheese

by President

Make your next brunch special with this fluffy delectable recipe. Top it with a light cheese for that subtle added flavour without overpowering the taste of the quiche.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

Shortcrust Pastry

  • 250g All-Purpose Flour
  • 1/8 tsp of Salt
  • 125g Cold President Butter (cubed)
  • 1 Egg Yolk
  • 50ml Cold Water
  • 1 Egg White (for brushing)

Garnishing

  • 100g Asparagus (10cm tips only)
  • 200g Leek (cut into 2cm thick chunks)
  • 200g Red Onion (cut into 2cm wedges)
  • 200g Small Eringi Mushrooms or Button Mushrooms (heads only)
  • 200g Cherry Tomatoes
  • 1 or 2 packets President Light Cheese

Custard

  • 250ml President Whipping Cream
  • 50ml Milk
  • 2 Eggs
  • Nutmeg (to taste)
  • Salt and Pepper (to taste)
  • 2 tbsp of Chopped Parsley

DIRECTIONS:

          To prepare pastry

  1. Sift the flour and salt into a large mixing bowl. Add butter and rub into the flour with finger tips until mixture is crumbly. Add egg yolk and enough water to knead into soft dough. Wrap in cling film and refrigerate for at least 30 minutes to firm up the dough.

  2. Using a rolling pin, roll out the pastry thinly and fit into a 30x12cm rectangular tart mould with a removable base, or other desired mould. Run the rolling pin over the rim to trim the excess. Prick the base of the pastry all over with a fork or spiked roller.

    To arrange garnishing

  3. On the pastry base, arrange the vegetables in strips lengthwise with rolled slices of cheese in between strips.

    To prepare custard

  4. Combine all the ingredients in a mixing bowl and whisk well.

    To bake

  5. Preheat oven to 150oC. Place the tart mould in the oven and pour custard onto the vegetables till the rim. Bake for 30 to 35 minutes, or until it’s set in the centre. Cool for 15 minutes before serving.

  6. **Tip 1: It is important to use a tart mould with a removable bottom, or a ring mould placed over a silicon sheet or baking paper-lined baking tray for easy removal of quiche.

  7. **Tip 2: For easy transfer of rolled dough, slip it over a rolling pin to “carry” it safely to the tart mould.

  8. **Tip 3: Store-bought frozen shortcrust pastry can be used instead.

  9. **Tip 4: Rectangular mould can be replaced with 22x4cm round mould.

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Banana & Raisin Cinnamon Muffins

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24
Jul

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Banana & Raisin Cinnamon Muffins

by McCormick

These tasty and healthy muffins are great for any party. Cinnamon is one of nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidants. For a perfectly-shaped muffin, fill the muffin tins 3/4 full. If muffin cups are filled more than 3/4 full, the muffins will have flat tops.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 8 muffins

INGREDIENTS:

Cream Mix

  • 250g Butter Cubes
  • 160g Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Essence
  • 480g Mashed Delmont Banana
  • ½ tsp Baking Soda
  • 120g Dairy Sterilized Cream

Dry Mix

  • 250g Self-Rising Flour
  • 60g Plain Flour
  • 1 tbsp McCormick® Cinnamon Powder
  • 20g Chocolate Powder
  • 1 cup Raisin

DIRECTIONS:

  1. Cream butter and sugar until light and fluffy, add eggs one add a time. Bind in mashed banana, baking soda, vanilla essence and dairy sterilized cream quickly.
  2. Fold in the Dry Mix ingredients to creamed banana batter mixture. Do not over mix.
  3. Spoon batter into muffin cups, filling three-quarters full. Bake in the preheat 180 degree until tops are golden and a toothpick inserted into centers comes out clean, approximately 15 to 16 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
  4. **Tip: Cinnamon is one of the nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidant, disease control properties.
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Vanilla Sugar Cookies

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24
Jul

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Vanilla Sugar Cookies

by McCormick

Have fun with the kids in the kitchen as you engage their help with this recipe. Spend some bonding time together and be rewarded with these amazing sweet treats!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 135 mins Cook : 8 mins Ready in : 143 mins Serves : 54 cookies

INGREDIENTS:

  • 2 ¾ cups Flour
  • 2 tsp McCormick® Cream of Tartar
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 1½ cup Sugar
  • 1 cup (or 2 sticks) Butter (softened)
  • 2 Eggs
  • 2 tsp McCormick® Pure Vanilla Extract or 2 tsp Premium Imitation Vanilla Extract
  • Additional Sugar or Colored Sugar (for rolling)

DIRECTIONS:

  1. Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  2. Refrigerate dough about 2 hours or until firm.
  3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.
  4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

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24
Jul

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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

by Eric Low

This easy-to-make dessert combines glutinous rice, dried longan, pandan leaves and water. Gula Melaka can be added before serving to accommodate personal preference.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 2

INGREDIENTS:

  • 50g Black Glutinous Rice
  • 20g White Glutinous Rice
  • 1 piece of Dried Longan
  • 1 piece of Pandan Leaves (tied up)
  • 750ml Water (plus extra for standby)
  • 2 tbsp Gula Melaka

Assembly

  • Yam and Coconut Flavoured Ice Cream or Vanilla Ice Cream

DIRECTIONS:

  1. Combine the two kinds of glutinous rice with dried longan, pandan leaves and water. Bring to boil and simmer for 60 minutes. Add extra water if necessary.
  2. Add Gula Melaka and adjust to taste. Cool and chill the glutinous rice till ready to serve.
  3. Divide the glutinous rice to 4 portions. Serve with a scoop of ice cream.
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Assam Laksa

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24
Jul

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Assam Laksa

by Eric Low

This spicy-sour fish based noodle soup is created by saute-ing the spice paste till it is fragrant before starting on the broth. Season with salt, sugar, fish sauce and prawn paste to taste.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

Broth

  • 6 tbsp Oil
  • 60g Spice Paste (refer to Spice Paste recipe)
  • 50g Chilli Boh (paste)
  • 300g Mackerel Fish Fillet (steamed)
  • 5 litres of Water
  • 60g Tamarind Pulp
  • 200ml Waiter
  • 2 sprigs of Laksa Leaves
  • 30g Gula Melaka or Brown Sugar
  • 2 tsp Fish Sauce
  • ½ tsp Salt (to taste)
  • 2 pieces of Dried Tamarind Peel or Dried Tamarind Skin (asam keping/asam gelugor)

Assembly

  • 350g Laksa Rice Noodles (blanched)
  • 1 Small Local Cucumber (julienned)
  • 1 Red Onion (very thinly sliced)
  • 1 wedge of Pineapple (finely chopped)
  • 1 Fresh Red Chilli (deseeded and sliced)
  • 1 bunch of Mint Leaves
  • 1 bunch of Laksa Leaves
  • Torch Ginger Flower (Bunga Kantan, finely chopped)
  • Prawn Paste or Hae Ko (whisked with a little boiling water to a slightly running consistency)

DIRECTIONS:

  1. Heat oil and sauté spice paste till fragrant. Add in chilli paste and cook for two minutes.
  2. Bring water to a boil, add in fish and cook for 10 minutes. Remove fish from pot and set aside to cool but keep the stock in a slow simmer.
  3. Mix 125ml of water with the tamarind pulp and leave to stand for a few minutes. Squeeze the tamarind pulp to break it up and extract the juice. Strain and set aside.
  4. Fry the spice paste till fragrant, add tamarind juice, tamarind peel and laksa leaves to the broth and simmer for 40 minutes. Season with salt, sugar, fish sauce and prawn paste to taste.
  5. Remove the flesh from the fish and set aside. Remove all the bones, brown bits and skin. Flake and set aside.
  6. Strain the stock and adjust seasonings to taste with salt and sugar. Add almost all of the flaked fish to the soup and use retain a small amount to garnish the bowls.
  7. Fill bowls with rice noodles and ladle hot soup over it. Garnish with cucumber, onions, pineapple, chilli, mint leaves and serve immediately with prawn paste to the side.
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Buta Kakuni

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24
Jul

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Buta Kakuni

by Eric Low

The pork belly is braised until tender and glazed in a braising liquid made from mirin, sugar, and soy sauce. An important point to note is the significance of using japanese soy sauce which gives the pork belly its rich flavour.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 75 mins Ready in : 90 mins Serves : 2

INGREDIENTS:

  • 200g Pork Belly (blanched)
  • 100g White Radish
  • 100ml Mirin
  • 60ml Japanese Soya Sauce
  • 1 stalk of Japanese Scallions
  • 2 pieces of Old Ginger
  • 350ml Water
  • 2 Hard Boil Eggs

DIRECTIONS:

  1. Wash clean the pork belly. Blanch in water for 10minutes. Cut radish into wedges.
  2. Combine mirin, soya sauce and sugar in braising pot. Bring to boil. Light char the scallion on gas stove. Add to braising liquid with ginger. Pour in water and bring sauce to boil.
  3. Cut the chilled pork into pieces and braise in sauce for 45minutes to an hour. In the last 15minutes, add the hard boiled eggs.
  4. Serve buta kakuni with eggs, Japanese pickles and rice.
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Teriyaki Chicken

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24
Jul

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Teriyaki Chicken

by Eric Low

Teriyaki Chicken is a commonly seen dish in many Japanese restaurants. The chicken is grilled after marinating in teriyaki sauce for at least half an hour, then laid over a bed of sautéed shiitake mushrooms and onions. Another cooking method is to lightly sear the meat and bake it in the oven.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 4 pieces of Boneless Chicken Leg (720g)
  • 250ml Teriyaki Sauce
  • 2 Medium Onions (sliced)
  • 100g Fresh Shitake Mushrooms (sliced)

DIRECTIONS:

  1. Marinate the chicken legs with 125ml of the teriyaki sauce for at least half an hour.
  2. Saute the vegetables with some oil, set aside and keep warm.
  3. Heat the grill and brush lightly with oil.
  4. Grill the chicken for 5 minutes on each side.
  5. Alternatively, in a hot pan sear the chicken and bake off in the oven for 10mins.
  6. Slice chicken and arrange over onions and mushrooms.
  7. Heat up the remaining teriyaki sauce and drizzle over.
  8. Serve immediately.
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Pan Fried Fish Fillet with Romesco Sauce

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24
Jul

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Pan Fried Fish Fillet with Romesco Sauce

by Eric Low

Fish fillets are seasoned with salt and pepper then dusted with flour before pan frying. The romesco sauce is made by sweating the bell peppers then blending it. Garlic, olive oil, paprika, almonds and red wine vinegar are incorporated into the blender to form a purée.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 8 pieces of Fish Fillets (Pacific Dory, Snapper, Seabass) – 70g each
  • Salt and Pepper
  • Flour (for dusting)
  • Oil (for pan frying)

Sauce

  • 2 Large Red Bell Peppers (grill until charred and blistered)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Garlic (chopped)
  • 1 tbsp Paprika Powder
  • 100g Almonds (toasted)
  • 200ml Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • Salt (to taste)
  • Tabasco Sauce (to taste)

DIRECTIONS:

  1. Sweat the grilled peppers in an airtight plastic bag for 15 minutes. Peel off blistered skin and seeds. Put the bell pepper into a juice blender.
  2. Add garlic with 4 tbsps olive to the bell peppers. Mix in paprika, almonds and red wine vinegar.
  3. Pulse the blender mixture to a smooth puree, adding the remaining olive oil along the way. Season with salt and dash some Tabasco to spice up the sauce.
  4. Season fish fillets with salt and pepper. Dust with flour and pan fry till cooked.
  5. Serve with romesco sauce.
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Chef Special Mee Rebus Deluxe

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24
Jul

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Chef Special Mee Rebus Deluxe

by Eric Low

Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret! Chili paste and spice paste are fried till fragrant then combined with dried shrimps and peanuts. Ingredients for gravy are then mixed together and brought to boil. The noodles are blanched and covered in spoonfuls of sauce.

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

INGREDIENTS:

Gravy

  • 100ml Oil (for cooking)
  • 50g Spice Paste (rempah)
  • 100g Chilli Paste
  • 30g Dried Shrimp (coarsely grounded)
  • 50g Taucheo (fermented bean paste)
  • 10g Curry Powder
  • 170g Sweet Potatoes
  • 50g Coarse Grounded Roasted Peanuts
  • 1 litre of Water
  • 80ml Coconut Milk
  • 30g Gula Melaka
  • 1 tbsp Dark Soya Sauce
  • ½ tsp Salt (to taste)

Garnish (per portion)

  • 120g Yellow Noodles
  • 50g Bean Sprouts
  • 40g Bean Curd (fried and cut into cubes)
  • 3 pieces of Fresh Prawns (blanched)
  • 10g Fried Shallots
  • 5g Chinese Celery (chopped)
  • 1 Egg (hard boiled, sliced)
  • 1 Calamansi Lime
  • Fresh Green Chillies (sliced)

DIRECTIONS:

  1. Heat oil, fry spice paste and chili paste till fragrant. Add dried shrimps and peanuts and continue to fry for another 3 minutes.
  2. Mix in taucheo, curry powder, sweet potatoes and peanuts; pour in water and coconut milk. Bring to boil, add gula melaka and kicap manis. Simmer till potatoes are tender.
  3. Blend gravy and season with salt.
  4. To serve, blanch noodles and bean sprouts for 1 minute. Spoon about 150g of sauce for each portion. Garnish with bean curd, fried shallots, chopped Chinese Celery, sliced hard boiled egg and a calamansi lime. Serve with fresh green chilies.
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Spice Paste

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24
Jul

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Spice Paste

by Eric Low

This spicy blend is made up of mainly belachan, lemon grass, galangal and shallots. Most suitable as a base for making assam laksa. This paste can be stored up to 6 month in the freezer.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 10

INGREDIENTS:

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 10g Belachan Powder or Maggi Balachan Granules
  • 50g Buah Keras

DIRECTIONS:

  1. Blend all ingredients for spice paste together.
  2. Keep frozen and defrost one day ahead in fridge when ready to use.
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