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Pisang Goreng

Posted on by tott
04
Jul

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Pisang Goreng

By Julie Yee

Pisang Goreng, banana fritter is a beloved local snack. Banana cooked till slightly soft is coated with a delicate batter that is crisp.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins
Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • 110g Sel-Raising Flour
  • 70g Coarse Rice Flour
  • 3 tbsp Corn Flour
  • 1.5 tbsp Custard Powder
  • 1.5 tsp Double actions baking powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Ammonia Powder (Optional)
  • 200ml Water
  • 50g Melted Butter

DIRECTIONS:

  1. Mix the flours together.
  2. Add in the water and rest for at least 45 mins.
  3. Pour in melted butter before using the batter.
  4. Heat oil to 180C, deep fry the banana with batter and fry till golden brown.
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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

Posted on by tott
04
Jul

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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

By Eric Low

A Spanish Zarzuel is hearty seafood stew, perfect meal to enjoy with Chef Eric’s Special Garlic Bread.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4 servings

INGREDIENTS:

Ingredients for Zarzuel De Mariscos

  • 4 tbsp Olive Oil
  • 100g Yellow Onions, chopped
  • 2 cloves Garlic, shopped
  • 1 tbsp Tomato Paste
  • Large Pinch of Saffron
  • 300ml White Wine
  • 400ml Can Chopped Tomatoes
  • 400ml Chicken Stock
  • 1kg Clams
  • 200g Squid or Baby Cuttlefish
  • 200g Prawns, peeled
  • Salt and Pepper
  • 2 stalks of Parsley, chopped

Ingredients for Garlic Bread

  • 250g Unsalted Butter
  • 200g Parmesan Cheese
  • 1 tsp Paprika Powder
  • 2 tbps Tobasco Sauce
  • 1 tsp Salt
  • 2 stalks Parsley, chopped
  • Worcestershire Sauce (Lea and Perrins)
  • Thickly Sliced Baguette or French Bread

DIRECTIONS:

  1. To make Zarzuel De Mariscos, follow steps 2 to 5.
  2. In a large soup pot, heat olive oil and sauté onions and garlic till fragrant. Add tomato paste and cook briefly before adding in saffron.
  3. Pour in white wine; add the chopped can tomatoes and chicken stock. Bring to boil.
  4. Add clams, cuttlefish and prawns, cook till clams are completely opened and discard any that remaining tightly shut.
  5. Taste soup, adjust seasoning with salt and pepper, and sprinkle on chopped parsley before serve.
  6. To make the Garlic Bread, follow step 7.
  7. Combine all ingredients for garlic butter except bread. Mix well and chill until ready to use.
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Mochi Cheese Buns

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04
Jul

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Mochi Cheese Buns

By Charlynn Gwee

If you love Mochi, you will love these Mochi Cheese Bread Rolls that is soft, chewy and simple-to-make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 6-8 Servings

INGREDIENTS:

  • 110g Glutinous Rice Flour
  • 15g Tapioca Starch
  • 50g Parmesan Cheese
  • 1/2 tsp Salt
  • 1 Egg
  • 35g Melted Butter
  • 60g Milk

DIRECTIONS:

  1. Sieve flour together.
  2. Add Parmesan cheese and salt and set it aside.
  3. Bring butter and milk to a boil.
  4. Whisk into flour mixture followed by eggs.
  5. Bake at 180C for 25 minutes.
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Healthy Berries Crumble

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04
Jul

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Healthy Berries Crumble

By Philia Ng

Treat yourself to an effortless Healthy Berries Crumble that is tart, sweet and crunchy on top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins
Ready in : 35 mins Serves : 2 big ramekins

INGREDIENTS:

Group A

  • 100g Mix Berries
  • 1-2 tbsp Sugar

Group B

  • 20g Unsalted Melted Butter
  • 30g sugar
  • 40g Full Cream Milk
  • 55g Plain Flour
  • 1/2 tsp Baking Powder

DIRECTIONS:

  1. Combine berries together with sugar from Group A.
  2. Combine Group B together and mix well.
  3. Place the berries into the ramekins and drop in the batter into the berries covering it fully.
  4. Bake it at 180C, fan assisted oven for 20 mins or until the batter has puffed and turn golden brown.
  5. Leave it aside for 10 mins and serve it warm.
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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

Posted on by editor
22
Jun

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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Spaghetti alla Singapore with Prawns and Tobiko

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11
May

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Spaghetti alla Singapore with Prawns and Tobiko

By Felix Chong

Learn to make this flavourful yet simple Spaghetti alla Singapore with Prawns and Tobiko within 30 minutes!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 1 Servings

INGREDIENTS:

  • 800g Dry Spaghetti
  • 4 cloves of Garlic
  • 1 tbsp Unsalted butter
  • Pinch of Chilli flakes / fresh red chilli
  • 1 tsp Italian parsley
  • 200ml Chicken stock
  • Pinch of Salt
  • Tobiko (flying fish roe) for garnish
  • 3 pieces Tiger prawns

DIRECTIONS:

  1. Prepare a pot of salted boiling water for the pasta.
  2. Cook the pasta in the boiling water for 9 to 11 minutes.
  3. Heat up a pan with olive oil and slow roast the chopped garlic.
  4. When it start to turn golden brown, add in 1 tbsp of unsalted butter, chilli flakes, chopped parsley and deglaze with chicken stock and season with salt.
  5. Once the pasta is cooked, transfer it to the pan and cook in the sauce for another 1 to 2 minutes.
  6. Upon finishing, add in 1 tsp of unsalted butter and the prawns and flying fish roe.
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