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Halibut la Grenobloise

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05
Jul

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Halibut la Grenobloise

 

Whip up a delicious Pan-seared Halibut with lemon caper sauce for dinner with Chef Justin’s recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : 1

INGREDIENTS:

  • 1) 1 pc Halibut filet
  • 2) 10g Capers, chopped
  • 3) 10g Italian parsley, chopped
  • 4) 1 no Lemon Juice
  • 5) 10g Bread croutons
  • 6) 150g Clarified butter
  • 7) 50g Butter
  • 8) 1 Potato russet
  • 9) 3 Green asparagus
  • 10) Salt and pepper

DIRECTIONS:

  1. Clarify butter in small pot.
  2. Peel and cut potatoes in desired shape.
  3. Sear potatoes in clarified butter and bake at 175°C, basting them in between. Cook for 20 minutes.
  4. Pat dry the fish and season.
  5. Blanch asparagus for 2 minutes in salted boiling water.
  6. Sear in hot clarified butter till golden brown on one side.
  7. Add fresh butter and brown the butter till it smells like hazel nuts.
  8. Add capers, asparagus and deglaze with lemon juice.
  9. Finish with parsley and croutons.
  10. Serve with potatoes on the side.
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Chestnut Yam Talam

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05
Jul

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Chestnut Yam Talam

By Julie Yee

Enjoy this perennial favourite, Chestnut Yam Talam that is not only pretty but tastes amazingly good as well!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 12-16

INGREDIENTS:

Ingredients for the Bottom Layer (Group 1)

  • 1) 55g Rice Flour (Group 1)
  • 2) 25g Hoon Kueh Powder (Group 1)
  • 3) 120g Water (Group 1)
  • 4) 1/3 tsp Alkaline Water (Group 1)

Ingredients for Group 2

  • 5) 160g Sugar (Group 2)
  • 6) 180g Water (Group 2)
  • 7) 140g Yam Puree (Group 2)
  • 8) 1/4 tsp Yam Paste (Group 2)
  • 9) 4 Chopped Water Chestnut (Group 2)
  • 10) Pinch of Salt (Group 2)

Ingredients for the Top Layer

  • 11) 25g Rice Flour
  • 12) 15g Hoon Kueh Powder
  • 13) 170g Coconut Milk
  • 14) 120g Water
  • 15) 4 Pandan Leaf

DIRECTIONS:

  1. To make the Bottom Layer, follow steps 2 to 6.
  2. Mix Group 1 together till smooth.
  3. Place Group 2 in a saucepan and cook till sugar has melted.
  4. Pour Group 2 into Group 1& mix well.
  5. Pour the hot mixture into Group 1. Bring to boil for 5mins.
  6. Pour into lined tray & stem for 15mins.
  7. To make the Top Layer, follow steps 8 to 10.
  8. Mix all the ingredients in a saucepan. Cook till boil for 5 mins.
  9. When bottom layer is cooked, slowly pour the mixture on top and steam for 20mins until cooked.
  10. Leave to cool & chill in the fridge.
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Country Style Strawberry Tart

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05
Jul

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Country Style Strawberry Tart

This Country Style Strawberry Tart is a great summer dessert that tastes perfect with a dollop of cream cheese.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 6-8

INGREDIENTS:

Ingredients for Sablee

  • 200g Flour
  • 100g Butter
  • 70g Sugar
  • 1 Egg
  • 4g Salt

Ingredients for Strawberry Compote

  • 300g Strawberries
  • 100g Sugar
  • 100g Water
  • 50g Butter
  • 20ml Lemon Juice

Ingredients for Garnish

  • 20g Icing Sugar

DIRECTIONS:

  1. Make the dough by adding butter, flour, salt and sugar into the bowl and mix in an electric mixer with a pedal till consistency of sand.
  2. Add egg and mix till consistent. Wrap and flatten in cling film and reserve in the fridge for 20 minutes.
  3. Cut the strawberries into half and cook in water, sugar, butter and lemon juice till soft but not mushy.
  4. Roll out the dough in a round shape and trim off the ends to make a nice edge.
  5. Mound in centre of dough, leaving 1 1/2-inch border over filling.
  6. Pleat the dough loosely and pinch any cracks to seal and bake it in a 175°C oven for 12 minutes till golden brown.
  7. Garnish with icing sugar.
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Homemade Burger

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05
Jul

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Homemade Burger

By Mimi Wahadi

You can now enjoy homemade chicken burger any time you want with Chef Mimi’s recipe! Either cook the patty straight away or freeze them for the next gathering!

Cuisine : American Course : Main Skill Level : Novice
Prep : 40 mins Cook : 20 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

  • Burger Buns

Ingredients for the Patty

  • 50g White Onion, chopped
  • 250g Chicken, minced
  • 25g Eggs
  • 1 tbsp Canola Oil
  • Dash of Dried Thyme
  • Dash of Sea Salt

DIRECTIONS:

  1. Combine the minced chicken into a bowl with the onion and egg, then mix.
  2. Dash the dried thyme and sea salt sparingly into the mixture.
  3. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls.
  4. Set in the palm of your hand and gently squeeze down to flatten it into patties that are about 1 cm thick. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30mins.
  5. Heat the frying pan to medium hot.
  6. Lightly brush 1 side of each burger with oil. Place the patties, oil-side down, on the pan. Cook for 5 mins until the meat is lightly browned.
  7. Don’t press down on the meat, as that will squeeze out the juices. Cook for approx. 5 mins more for medium.
  8. Place sliced cheddar cheese slice on top of burger patty and bake in the oven for 5 mins so the juices can settle inside.
  9. Slice each the burger bun in half.
  10. Place, cut-side down, on the pan and toast for 1 min until they are lightly brown.
  11. Place a burger inside each bun, then top with your choice of accompaniment.
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Beef Rossini

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05
Jul

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Beef Rossini

By Michele Ow

This classic Beef Rossini is decadent and perfect for any special occasion. With tenderloin seared to perfection and topped with creamy Foie Gras and slices of black truffle, it’s a meat-lover’s delight!

Cuisine : European Course : Maint Skill Level : Novice
Prep : 5 mins Cook : 35 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 2 Tenderloin
  • Salt and Black Pepper
  • 2 tbsp Butter
  • Beef Stock
  • Demi Glaze
  • 2 slices Baguette
  • 2 slices Fresh Foie Gras (optional)
  • 2 tbsp Red Wine
  • 2 Thin Slices of Black Truffle / Truffle Jam

DIRECTIONS:

  1. Season the fillets with salt and pepper; set aside.
  2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the Filet Mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the fillets from the skillet, set aside and keep warm.
  3. Using the same skillet and high heat and sauté the Foie Gras slices 90 seconds on each side and put 1 slice on each of the fillets.
  4. Discard all fat from the skillet. While the skillet is still hot, add the red wine, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  5. On each of two plates, place the croutons in the center and top with the Filet Mignon and Foie Gras. Garnish with truffle jam. Spoon the sauce over and around. Serve hot.
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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

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05
Jul

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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

By Michele Ow

A French Bistro Classic, Steak Au Poivre is the perfect entrée for a sensational dinner with your family and friends.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 1

INGREDIENTS:

  • Beef Steak
  • 1 tbsp Shallot
  • 1 tsp Whole Peppercorns
  • Butter
  • Canola Oil
  • Garnish of Parsley

DIRECTIONS:

  1. Season the beef with salt & pepper.
  2. Heat the frying pan until very hot then adding the canola oil and sear the beef on both sides.
  3. Remove and place it in a baking tray and bake it for 6 minutes to achieve medium rare and 8 minutes for a medium temperature.
  4. Add crush peppercorns lightly into the pan until softened.
  5. Deglaze it with a little Bandy and finish it with cream.
  6. Add in beef & top with sauce.
  7. Garnish with fresh parsley.
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Durian Cake

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05
Jul

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Durian Cake

By Philia Ng

Sink your teeth into Japanese Vanilla Chiffon Sponge Cake topped with glorious Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 8 inch round pan

INGREDIENTS:

Ingredients for Japanese Vanilla Chiffon Sponge

Group A

  • 80g Yolks (Around 5 eggs)
  • 15g Sugar
  • 60g Sunflower Oil
  • 80g Cake Flour
  • 1/8 tsp Salt

Group B

  • 150g Egg Whites (Around 5 eggs)

Ingredients for Durian Creme

Group A

  • 450g Freshly Peeled Durian Meats – Blend it slightly
  • 40g Full Cream Milk

Group B

  • 90g Soft Peak Whipped Dairy Cream (whip first before measuring)

Ingredients for Sugar Syrup

  • 30g Fine/ Castor Sugar
  • 90g Water

DIRECTIONS:

  1. To make the Japanese Vanilla Sponge Cake, follow steps 2 to 7.
  2. Preheat oven to 180 degree Celsius.
  3. Stir and mix in Group A until combine.
  4. Whip Group B until stiff peak forms.
  5. Fold and combine Group A and B.
  6. Bake for 25 mins at the middle rack of the oven (non-fan mode).
  7. NOTED: – Do not over fold the batter as the cake will taste dense due to the deflation of the batter Plain cake can be kept in the fridge for 3 days only as there are no preservatives being used.
  8. To make the Durian Cream, follow steps 9 to 11.
  9. Cook Group A over low heat until warm.
  10. Cool the durian mixture over a bowl of iced water.
  11. Whisk in the soft peak dairy cream to the mixture and chilled until for later use.
  12. To make the Sugar Syrup, follow steps 13 to 15.
  13. Mix the sugar and water and cook until sugar is melted.
  14. Leave cool before using.
  15. To assemble the cake, follow steps 16 to 24.
  16. Slice the sponge into 3 equal layers.
  17. Place the sponge (with skin face down) on the cake board.
  18. Tab on some sugar syrup and layer with durian crème.
  19. Add on the second layer of sponge and tab on some sugar syrup.
  20. Layer with the final coat of durian crème.
  21. Top with the final layer of sponge and tab on some sugar syrup.
  22. Coat the whole cake with whipped non-dairy cream.
  23. Topped with cake cubes and sprinkle with generous dose of icing sugar.
  24. Serve chilled.
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Cod in Miso Broth and Deep Fried Shimeiji Mushroom

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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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Bruschetta with Onion Confit

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05
Jul

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Bruschetta with Onion Confit

By Chris Ng

Cooked to perfection, these caramelized onions are sweet, richly flavoured and compliments well with baguette and topped with savoury goat cheese.

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

INGREDIENTS:

  • 1 Baguette (sliced)
  • 300g Onions, thinly sliced
  • 4-5 Anchovies
  • 2-3 tbsp Soy sauce
  • 2-3 tbsp Olive Oil
  • Goat Cheese

DIRECTIONS:

  1. Preheat the oven till 200C.
  2. Pan-fry anchovies until melted.
  3. Add sliced onions and soy sauce and saute for 2-3 mins.
  4. Low fire for 20-30 mins, stirring it occasionally and set aside.
  5. Slice baguette into thin slices (approx. width of little finger).
  6. Warm baguette in oven for 2-3 mins.
  7. Top baguette with onion confit and goat cheese.
  8. Eat!
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Vanilla Berry Cupcake with Swiss Meringue Better

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04
Jul

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Vanilla Berry Cupcake with Swiss Meringue Better

By Claire Marie Chang

Light fluffy vanilla cupcake filled with berries topped with a Swiss meringue buttercream is the perfect summer cupcake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 15 mins
Ready in : 40 mins Serves : 16-20 mini cupcakes

INGREDIENTS:

Ingredients for the cupcakes

  • 80g Butter, unsalted – softened
  • 120g White Caster Sugar
  • 1 Egg (65g)
  • 140g Plain Full Fat Yogurt, unsweetened
  • 1/4 tsp Vanilla Bean Paste/ Extract (Optional)
  • 150g Cake Flour
  • 1/2 + 1/8 tsp Baking Powder
  • 1/4 tsp Baking Powder
  • 1/8 tsp Fine Sea Salt
  • 60g Frozen Berries of your choice or berry jam to swirl in

*Ensure all ingredients are at room temperature

Ingredients for Vanilla Swiss Meringue Buttercream

  • 3 Egg Whites (100-120g)
  • 70g White Sugar
  • 25g Unsalted Butter – softened
  • 1/4 – 1/2 tsp Vanilla Bean Paste/ Extract (Optional)
  • Sea Salt to taste

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12. (USING ALTERNATE METHOD).
  2. Preheat oven to 180°C top and bottom heat.
  3. Combine butter and sugar in a mixing bowl.
  4. Using the paddle attachment, cream the mixture till light and fluffy.
  5. Mix the yogurt and vanilla together.
  6. Sift all dry ingredients together.
  7. Once butter-sugar is well creamed, add egg and cream till fluffy.
  8. In alternate additions on low speed, add the half of the dry ingredients. Then half of the wet ingredients. And repeat till fully combined. Do not overmix.
  9. Fold in the frozen berries.
  10. Fill cupcake liners till close to ¾ full.
  11. For mini cupcakes bake for 12-14 mins. For regular cupcakes bake for 16-20 mins or until the skewer comes out clean.
  12. This cupcake keeps up to 3 days at room temperature.
  13. To make the Vanilla Swiss Meringue Buttercream, follow steps 14 to 25.
  14. Prepare a Bain Marie/Water Bath.
  15. Combine egg whites and sugar in a grease proof metal/glass bowl.
  16. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  17. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  18. Once ready, remove from the heat.
  19. Using the whisk attachment, start at medium till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  20. Once the mixing bowl feels cool to touch, switch to the Paddle attachment. You may continue using the whisk attachment if the butter cubes are soft enough.
  21. At low speed, add butter cubes one at a time until fully incorporated.
  22. Turn to medium high speed and whip for 5mins. Add Vanilla and Sea Salt to taste.
  23. Reduce to medium speed and whip for 2-3mins.
  24. Whip at low speed till well combined.
  25. This buttercream keeps up to 3 days chilled or frozen up to a month.
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