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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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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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