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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

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24
Jul

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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

by Eric Low







This recipe adds a twist to the traditional clear chicken soup. Minced chicken is first added with the egg white and mixed well. Mushrooms are then added before the rest of the ingredients and left to simmer for 2 hours.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 135 mins Ready in : 150 mins Serves : 2

INGREDIENTS:

  • Dried Scallops
  • Mince Chicken
  • Egg Whites
  • Porcini Mushrooms (soaked in 300ml water)
  • Jinhua/Yunnan Ham
  • Old Ginger
  • Spring Onions
  • Water
  • Maggi Concentrated Chicken Stock or Chef Master Stock

Garnish

  • Quail Eggs (hard boiled)
  • Wolf Berries (pre-soaked in Shaoxing Wine)


 




DIRECTIONS:

  1. Rinse dried scallops with water, pulse in blender till finely shredded.
  2. Combine mince chicken with egg whites and mix well. Remove porcini mushrooms from water and retain soaking liquid. Dice the mushrooms and add to the mince chicken.
  3. In a soup pot or deep casserole, mix dried scallop, mushroom and mince chicken together. Add ham, ginger and spring onion. Pour in the retain water from soaking of mushrooms and extra 200ml water. Add in concentrated stock to the soup base and mix well.
  4. Bring soup to boil, stirring gently along. When almost boiling, stop stirring and allow the chicken mix to cake up on the surface. Simmer on gentle heat for 2 hours.
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Babi Pong Tay

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24
Jul

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Babi Pong Tay

by Eric Low

A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with sautéed shallots, garlic and cinnamon. Best to serve with steam rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 3 tbsp Oil
  • 6 pieces of Whole Shallots
  • 2 cloves of Garlic (finely chopped)
  • 1 piece of Cinnamon Stick
  • ½ tbsp Coriander Powder
  • 2 tbsp Fermented Soy Bean Paste (Taucheo)
  • 350g Pork Shoulder/Belly (cut into 3cm cubes)
  • 8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)
  • 100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)
  • 1 tbsp Thick Dark Soya Sauce
  • 1 litre of Water
  • ½ tsp Salt (to taste)
  • 1 tsp Sugar

Garnish

  • Sliced Green Chillies
  • Coriander Leaves

DIRECTIONS:

  1. Heat oil, sauté whole shallots, garlic and cinnamon stick until fragrant. Add fermented soya bean paste and cook for one minute.
  2. Add pork cubes, mushrooms and bamboo shoots to the pot, pour in dark soya sauce and water. Bring to boil and simmer for half an hour to 40 minutes until pork is tender.
  3. Season with salt and sugar to taste and transfer stew to a serving bowl. Garnish stew with green chilies and coriander leaves and serve with steamed rice.
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Cream Cheese Carrot Cake

Posted on by tott
24
Jul

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Cream Cheese Carrot Cake

by Julie Yee

Enjoy a fluffy cream cheese frosting that makes the ultimate topper for a moist and classic carrot cake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 80 mins Cook : 40 mins Ready in : 120 mins Serves : 30 Servings

INGREDIENTS:

Ingredients for Cake

  • 150g Fine Sugar (Group 1 – Cream together)
  • 200g Fine Sugar (Group 1 – Cream together)
  • 3 Egg (Group 1 – Cream together)
  • 200ml Corn Oil (Group 1 – Cream together)
  • 170g Cake Flour (Group 2 – Dry ingredients)
  • 1 1/2 tsp Baking Powder (Group 2 – Dry ingredients)
  • 3/4 tsp Baking Soda (Group 2 – Dry ingredients)
  • 1 1/2 tsp Cinnamon (Group 2 – Dry ingredients)
  • 1/2 tsp Vanilla Powder (Group 2 – Dry ingredients)
  • 200g Grated Carrot (Group 3)
  • 80g Walnut Chopped (Group 3)
  • 100g Pineapple Chopped (dehydrated) (Group 3)

Ingredients for Cream Cheese Frosting

  • 75g Whipped Cream (35%)
  • 6oz Cream Cheese (softened)
  • 6 tbsp Creamy Salted Butter
  • 3 cups Icing Sugar
  • 1 tbsp Lemon Juice

DIRECTIONS:

  1. For the cake, follow steps 2 to 6.
  2. Use 10″ x 10″ tray.
  3. Whisk Group 1 until combined.
  4. Add group 2 dry ingredients.　
  5. Add in the grated carrot, walnut, pineapple, raisins.
  6. Bake at 180ºC for 30mins – 40mins till cooked. Cool in tin for 1hr.
  7. For the cream cheese frosting, follow steps 8 to 9.
  8. Cream all ingredients together except whipping cream.
  9. Fold in the whipped cream into Cheese mixture.
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Orange And Caramel Sticky Buns

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24
Jul

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Orange and Caramel Sticky Buns

by Thripti Hinduja

Impress your friends and family with delicious sticky buns with zesty orange and sweet caramel by Chef Thripti!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 6-8 Servings

INGREDIENTS:

Ingredients for Dough

  • 1/2 cup Low Fat Milk
  • 1 Egg
  • 45g (3tbsp) Butter, Soft
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 cups Bread Flour
  • 1/2 tsp Ground Cinnamon
  • 1 1/2 tsp Instant Dried Yeast

Ingredients for the Topping

  • 1/2 cup Corn Syrup
  • 1/2 Orange Juice
  • Zest of 1 orange
  • 30g (2tbsp) Butter
  • 1 cup Packed Brown Sugar
  • 3/4 cup Slightly Toasted Almonds

Ingredients for the Filling

  • 30g (2tbsp) Butter
  • 1/3 cup Brown Sugar
  • 1 tsp Cinnamon Powder

DIRECTIONS:

  1. Place all the dough ingredients in the order mentioned into the bread pan and select the dough cycle.
  2. Prepare the topping while the machine makes the dough. Place all the ingredients except the almonds in a saucepan and bring the mixture to a full rolling boil for one minute.
  3. Divide the mixture between two greased 9” cake tins.
  4. Sprinkle over the sliced almonds.
  5. When the cycle is complete, remove the dough to lightly floured surface and roll the dough to a 9/16” rectangle.
  6. Brush the dough with a 2 tbsp of the soft butter. Mix the brown sugar with the cinnamon and sprinkle it over the dough.
  7. Roll the dough tightly from the long side like a jelly roll.
  8. Divide the roll into 16 pieces and place 8 pieces in one cake tin and the rest in the other.
  9. Allow the dough to rise for 30mins or until double in size.
  10. Bake at 180 C for 30 minutes. Halfway through the caking, cover the cake tins with a sheet of aluminium to prevent over browning.
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Chili Crab With Mantou

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24
Jul

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Chili Crab with Mantou

by Michele Ow

Indulge this finger-licking good local favourite dish, Chili Crab with Mantou that will leave you wanting more.

Cuisine : Asian Course :  Main Skill Level : Novice
Prep : 115 mins Cook : 25 mins Ready in : 140 mins Serves : 2 Servings

INGREDIENTS:

Ingredients for Mantou

  • 1 packet (11g) Yeast
  • 30ml Warm water
  • 400g Hong Kong flour
  • 2g Salt
  • 40g Sugar
  • 1 tsp Vegetable oil
  • 1 tsp Baking powder
  • 1 tsp Baking soda – optional
  • 200ml Milk

Ingredients for Chili Crab

  • 8 tbsp Ketchup
  • 1.5 cups Water
  • 2 tbsp Sugar
  • 2 tsp Cornflour
  • 2 tsp Miso
  • 6 cloves of Garlic
  • 2 tbsp Chilli sauce
  • Crab, cleaned, in pieces
  • 1 Egg
  • 1 tsp Lime juice
  • 2 sprigs Spring onions
  • Chopped coriander leaves

DIRECTIONS:

  1. For Mantou, follow steps 2 to 8.
  2. Activate yeast by adding yeast to 30ml warm water & wait 5mins.
  3. In a mixing bowl with dough hook, add 400g Hong Kong flour, yeast mixture, salt, vegetable oil, baking powder, baking soda & milk. Mix for a few mins.
  4. Remove and knead for a few mins.
  5. Allow to rise for 1 hour.
  6. Knead for 5 mins.
  7. Cut and roll into logs for mantou and allow rising for 30m.
  8. Steam for 10min.
  9. For Chili Crab, follow steps 10 to 18.
  10. Whisk ingredients for sauce together.
  11. Mince garlic.
  12. Fry garlic and chilli sauce.
  13. Stir in crab.
  14. Add sauce and combine quickly.
  15. Cover and turn on high heat for 3-5m.
  16. Break egg and combine in sauce for a few seconds.
  17. Squeeze in 1 tsp lime juice.
  18. Serve with spring onions & chopped coriander leaves.
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Home Made XO Sauce

Posted on by editor
23
Jul

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Home Made XO Sauce

by Eric Low

This is a basic sauce used in asian cooking. After heating the oil, add the chili oil flakes, garlic and shallots and cook until fragrant. Allow the sauce to simmer for 15 minutes after adding all the other ingredients.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 10

INGREDIENTS:

  • 125ml Oil
  • 50g Lao Gan Ma Chilli Oil Flakes
  • 1 tbsp Chopped Garlic
  • 50g Chopped Shallots
  • 15g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
  • 80g Dried Shrimp (rinse and coarsely blended)
  • 20g Dried Scallop (rinse and blended)
  • 20g Jinhua Ham (diced)
  • 1 tbsp Light Miso Paste
  • 2 tbsp Sugar

DIRECTIONS:

  1. Heat oil, add chili oil flakes, garlic and shallots, and cook until fragrant.
  2. Gradually add in the rest of the ingredients and simmer sauce for 15 minutes.
  3. Cool the sauce and use as required.
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Stew Mee Pok with XO Sauce and Chinese Pork Chop

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23
Jul

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Stew Mee Pok with XO Sauce and Chinese Pork Chop

by Eric Low

This recipe is an enhanced version of the mee pok sold everywhere! The tender pork loin is marinated in a mixture of bicarbonate of soda and water and then seasoned with wine, black pepper and seasoning sauce. The meat is then pan-fried and sliced. The noodles are blanched before serving all the components together.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 70 mins Cook : 20 mins Ready in : 90 mins Serves : 3

INGREDIENTS:

  • 6 pieces of Pork Loin (80g each or 6 pieces of Pork Fillet)
  • ½ tsp Bicarbonate Soda
  • 2 tbsp Water
  • 1 tbsp Ginger Juice
  • 1 tbsp Maggi Seasoning Sauce
  • ½ tsp Coarse Ground Black Pepper
  • 1 tsp Shaoxing Wine
  • 1 tbsp Corn Starch
  • Oil (for cooking)

Noodle Assembly

  • 1 packet of Dried Mee Pok Noodles (about 100g each)
  • 100ml Water
  • 1 tsp Maggi Concentrated Chicken Stock
  • 80g XO Sauce
  • Kai Lan or Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
  • Chopped Spring Onions (for garnish)

DIRECTIONS:

  1. Mix bicarbonate of soda with 2tbsps water, use the mixture to marinate the pork loin for an hour. Add ginger juice, MAGGI Seasoning Sauce, black pepper and shaoxing wine to the meat. Toss evenly and stir in cornstarch.
  2. Heat oil in frying pan, pan fry the pork chops till cook. Set aside and keep warm.
  3. Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.
  4. Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.
  5. Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and sliced pork chops. Garnish with spring onions and serve.
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Cranberry Marmalade (for Turkey)

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23
Jul

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Cranberry Marmalade (for Turkey)

by Eric Low

This marmalade is traditionally created for  complimenting the christmas turkey. Sugar is first caramelized then spices are added. The cranberries are added last and mixture is let to simmer until thick and jam-like.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 15

INGREDIENTS:

  • 60g Sugar
  • 4 tbsp Water
  • 1 piece of Cinnamon Stick
  • 100g Onions (finely chopped)
  • 200ml Red Grape Juice
  • 200ml Water
  • 150g Dried Cranberries
  • 50ml Red Wine or Port Wine
  • 25ml Red Wine Vinegar

DIRECTIONS:

  1. Caramelise sugar with spices. Add the onions and pour in the grape juice, wine and water.
  2. Add the cranberries and bring to the boil. Reduce heat to simmer. Cook for half an hour over a slow fire until thick and jammy. Remove spices before serving.
  3. Puree half of the cranberries to get a more jam like consistency if desired.
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Mushroom Stuffing (for Turkey)

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23
Jul

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Mushroom Stuffing (for Turkey)

by Eric Low

This stuffing has chicken, mushrooms and chestnuts seasoned with salt and pepper. The stuffing is then steamed and is sliced before serving. Alternatively, it can be stuffed into the christmas turkey.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 15

INGREDIENTS:

  • 200g Chicken Breast Meat (skinless, diced)
  • 125ml Whipping Cream
  • 1 Egg White
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 10g Dried Chinese Mushrooms (soaked, diced)
  • 60g Roasted Chestnuts (diced)
  • 1 stalk of Fresh Rosemary (chopped)

DIRECTIONS:

  1. Blend the chicken meat with the cream. Thin out with some egg whites if necessary. Season the chicken meat with salt and the pepper.
  2. Mix the mushrooms and chestnuts with the blended chicken meat.
  3. On a working top, spread a sheet of cling wrap and place a portion of the stuffing on top. Spread out and roll up the plastic like a sausage. Secure both ends and wrap around with aluminum foil.
  4. Steam the stuffing for 20 minutes until cooked. Allow to rest for 10 minutes before slicing.
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Crispy Prawn with Salted Egg Yolk Sauce

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23
Jul

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Crispy Prawn with Salted Egg Yolk Sauce

by Eric Low

Another crowd favourite! The prawns are fried with salted egg and butter which gives the creamy texture and salty flavour. Curry leaves are toss with the fried prawns to give it an extra complexity to the palate.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

Prawns

  • 9 Large Prawns (peeled, back slit open to remove entrails)
  • ¼ tsp Salt
  • ½ Egg (beaten)
  • Corn or Potato Starch (for dusting)
  • Oil (for deep frying)

Sauce

  • 1 tbsp Butter
  • 3 Salted Egg Yolks (minced)
  • ¼ tsp Salt
  • ¼ Five Spice Powder

Garnish

  • Ice Berg Lettuce (shredded)
  • Red Chillies (sliced)
  • Crispy Fried Curry Leaves

DIRECTIONS:

  1. Marinate prawns with wine and salt.
  2. Add the beaten egg and dust the prawns with potato starch.
  3. Deep fry the battered prawns in hot oil for a minute or two till golden brown.
  4. Melt butter and dissolve the minced egg yolk into the sauce.
  5. Season sauce with salt and five spice powder.
  6. Add the prawns and curry leaves.
  7. Toss evenly and serve over the shredded lettuce.
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