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Basic Water Kefir

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22
Jul

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Basic Water Kefir

by Geeta Jayabalan

Water kefir is a source of beneficial bacteria. This recipe by Chef Geeta teaches you how to brew water kefir for a healthier lifestyle!

Cuisine : Healthy Cooking Course : Condiment Skill Level : Novice
Prep : 30 mins Cook : 2850 mins Ready in : 2880 mins Serves : 1-2

INGREDIENTS:

  • 2-4 tbsp Water kefir crystals
  • 4 tbsp Cane Sugar
  • 4 cups Water

DIRECTIONS:

  1. To a glass jar add 4 cups of room temperature, filtered or spring water.
  2. Add 4 tbsps of cane sugar, stirring to dissolve. You can use brown sugar, white sugar, sucanat or raw sugar. Certain types of sugar don’t dissolve properly in water so you would have to heat the water slightly to dissolve the sugar. However before you add the water kefir grains to the sugar solution it must be totally cool or else the grains will die.
  3. Let this solution sit on the counter for 1-2 days with a cloth napkin secured by a rubber band. You will see the mixture become slightly cloudy with a mild sweet taste.
  4. Now strain out your water kefir grains with a plastic strainer & place them in a new sugar water mixture to make your next batch.
  5. You can drink the water kefir straight away with a squeeze of lemon or you can do a second ferment for more flavour & fizz.

     

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Banana Walnut Chiffon Cake

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22
Jul

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Banana Walnut Chiffon Cake

by Julie Yee

This Banana Walnut Chiffon Cake recipe produces a moist, soft, and flavourful cake that will be loved in the next get-together.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Hand-whisk Together
  • 70 gm Egg yolk
  • 40 gm Warm Oil
  • 30 gm Water
  • 30 gm Fine Sugar
  • Group 2 – Mix Well
  • 70 gm Ripe Banana – Mashed Coarsely
  • 120 gm Ripe Banana – Cut into Cubes
  • 1/2 teasp Lemon Juice
  • Group 3
  • 110 gm Cake flour (sifted)
  • Group 4 – Beat together last using mixer
  • 2 tsp Corn
  • 90 gm Castor Sugar
  • 180g Egg Whites
  • Group 5
  • Walnut Bits

DIRECTIONS:

  1. Tray preparation: 20cm chiffon tin.
  2. Oven Preparation: Pre-heat oven at 170°C for at least 20mins.
  3. Use a hand whisk to combine (Group 1) together。
  4. Pour the warm liquid mixture (Group 2) & mix well.
  5. Add in sifted flour (Group 3) & mix till just smooth.
  6. Whisk the egg-white lightly.
  7. Add in the corn flour & sugar gently & whisk till firm peak.
  8. Fold the Yolk mixture into it. (Step 3 to 5)
  9. Add in the walnut bits (Grp.5) last.
  10. Pour mixture into dry and clean chiffon tin.
  11. Bake at low shelf – Bake at 170°C (non-fan mode) and bake for 15mins then lower to 160°C and bake for another 55mins or till dark golden brown.
  12. Turn cake tin upside down & cool cake completely before un-mould.
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Clam Vongole

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22
Jul

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Clam Vongole

by Michele Ow

Enjoy the true taste of seafood with this delicious and easy-to-prepare clam vongole shared by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White wine
  • Butter
  • Olive oil
  • Salt & pepper
  • Chili flakes (optional)

DIRECTIONS:

  1. Heat butter and olive oil and fry garlic for a few minutes.
  2. Add white wine, letting it bubble to get most of the alcohol evaporated.
  3. Add clams and cover lid for 7 minutes until all shells pop open.
  4. Stir in parsley and chili flakes; season to taste.
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Shakshuka

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22
Jul

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Shakshuka

Dubbed “Israel’s hottest breakfast dish”, Shakshuka is a delicious dish of eggs poached in a sauce of tomatoes, chilies and onions, often spiced with cumin.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2-3

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 red bell pepper (capsicum), seeded and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
  • 2 tablespoons tomato paste
  • 2 teaspoons honey or 4 teaspoons brown sugar
  • 1 teaspoon red wine or cider vinega
  • 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
  • Chopped cilantro
  • 4 ounces (about 1 cup, 115g) feta cheese
  • 4 to 6 eggs

DIRECTIONS:

  1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.
  3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.
  4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.
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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

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22
Jul

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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

by Felix Chong

There are few things more decadent than fresh plump scallops sprinkled with truffle caviar. Impress your guests with this dish at your next dinner party!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • 8 pcs Hokkaido scallop sashimi quality
  • 80 gm Risotto
  • 1 tin Truffle caviar
  • 20 gm Mesclun
  • 1 pc Lemon
  • 20 ml Extra virgin oil
  • Pinch Truffle salt

DIRECTIONS:

  1. Bring a pot of water to boil and add in the risotto and cook till the rice is soft and creamy.
  2. While using a hand blender to blend it, gradually add in extra olive oil too.
  3. Leave aside and cool it down in an ice bath.
  4. Slice the scallops diagonally and drizzle with extra virgin oil, lemon juice and pinch of truffle salt lightly onto the scallop.
  5. Arrange the raw scallops onto the plate, spoon the creamy rice on it and arrange some salad on it. Garnish with truffle caviar.
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Blueberry Pancakes

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22
Jul

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Blueberry Pancakes

by Thripti Hinduja

Start your morning right with a plate of fluffy Blueberry Pancakes with a side of delicious and warm blueberry sauce!

Cuisine : Baking Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 8 servings (16 pcs)

INGREDIENTS:

  • 2 Eggs, separated
  • 400 g Flour
  • 11/4 teasp Baking Powder
  • 1 tsp Baking Soda
  • 4 tbsp Sugar
  • 500 ml Buttermilk
  • 40 g Melted Butter
  • 1 tbsp Vanilla Extract
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 150 g Blueberries
  • 500 g Blueberries (For the Sauce)
  • 250 g Sugar (For the Sauce)
  • 2 tbsp Cornflour (For the Sauce)
  • 1 tbsp Lemon Juice (For the Sauce)
  • 250 ml Water (For the Sauce)

DIRECTIONS:

  1. For the pancake mix all the dry ingredients together along with half of the sugar.
  2. In another bowl mix all the wet ingredients except the egg whites.
  3. Add it into the dry ingredients and make a thick batter.
  4. Beat the egg whites until peaking and then beat in the rest of the sugar.
  5. Fold the egg whites into the pancake batter.
  6. Brush a pan with a little melted butter and drop ladleful’s of the batter. Cook on medium high heat until the bottoms turn brown. Flip the pancakes and cook until browned.
  7. Take the off the heat and serve them with the blueberry sauce and whipped cream.
  8. Place 500 gm of blueberries, sugar and 200 ml of the water in a pan and bring the mixture to a boil.
  9. Mix the cornflour with the rest if the water and stir it into the blueberries.
  10. Allow the sauce to bubble and thicken.
  11. Take it off the heat and add in the lemon juice.
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Mango Cream Cheese Cake

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22
Jul

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Mango Cream Cheese Cake

by Mimi Wahadi

This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8

INGREDIENTS:

  • 125gm Digestive Biscuits crumbs
  • 65gm Unsalted butter, melted
  • 10gm Honey
  • Part A
  • 250gm Cream Cheese
  • 55gm Caster Sugar
  • 100gm Whipping Cream
  • 70gm Mango Yoghurt
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
  • Part B
  • 200gm Mango, cubes
  • 40gm Sugar
  • 15gm Lemon Juice (15gm)
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)

DIRECTIONS:

  1. Warm butter and honey.
  2. Add to the biscuits crumbs.
  3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
  4. Chill the crust base untill further use.
  5. Whip the cream till medium soft peak. (Part A)
  6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
  7. Add mango yoghurt. (Part A)
  8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
  9. Fold the cream into the mixture. (Part A)
  10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
  11. Set In the freezer. (Part A)
  12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
  13. Gently mix with the mangoes. (Part B)
  14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)

     

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Sirloin Steak with Mushroom Sauce

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22
Jul

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Sirloin Steak with Mushroom Sauce

by Eric Low

Go back to basics with this recipe by Chef Eric Low. The perfect sirloin steak, glazed with a drizzle of classic mushroom sauce. 

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • For The Steak
    • 4pcs Sirloin Steak (about 180-200g each)
    • 1tsp Dijon Mustard
    • 1 tsp Salt
    • 1tsp Coarse Ground Black Pepper
  • For The Mushroom Sauce
    • 400ml Basic Brown Sauce
    • 30g Butter
    • ½tsp Garlic
    • 40g Chopped Onions
    • 2psrigs Fresh Thyme (optional)
    • 250g Mushrooms (any kind)
    • 40ml Whipping Cream (35% fat)
    • Salt and Pepper to taste

DIRECTIONS:

  1. Pre-heat oven to 100ºC. Rub the steaks with mustard and season with salt and a generous amount of pepper. Simmer the basic brown sauce and reduce by halve.
  2. Heat pan and sear the meat on both sides. Transfer to oven and slow bake at 100ºC for 10-15mins.
  3. Melt butter and sauté the garlic, onions and mushrooms for 2 minutes. Add fresh thyme and cook briefly.
  4. Add in the brown sauce, bring to boil, stirring constantly. Pour in the cream and mix well. Serve with steaks.
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Tomato Moroccan Salad

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22
Jul

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Tomato Moroccan Salad

by Michele Ow

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

This simple salad of ripe tomatoes with fragrant herbs and finely diced onions makes a refreshing side salad!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 1-2

INGREDIENTS:

  • 1 Cucumber
  • 4 Tomatoes, fresh, ripe
  • 2 tbsp Parsley, chopped fresh
  • Mint large handful
  • 2-3 tsp Onions, finely chopped
  • 2 tbsp Lemon juice
  • 3 tbsp Avocado (or olive oil)

DIRECTIONS:

  1. Finely cube cucumbers (you may lightly peel the skin first if you like)
  2. Peel the tomatoes, seed them, and chop them into small pieces.
  3. Mix the tomatoes with the cucumber, parsley, mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
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Thai Papaya Salad

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22
Jul

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Thai Papaya Salad

by Trish Yee

No need to fly to Thailand, recreate this popular Thai favourite from the comfort of your own kitchen. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 3

INGREDIENTS:

  • 1 Green papaya
  • 5 Cherry tomatoes
  • 1 Carrot
  • 2 Long beans, trimmed and cut into 1 inch sections
  • 5 Bird’s eye chilli
  • 4 cloves Garlic
  • 1 tbsp Dried shrimp
  • 1 tbsp Roasted peanuts
  • 2 tbsp Lime
  • 2 tbsp Fish sauce
  • 1 ½ tbsp Palm sugar

DIRECTIONS:

  1. Julienne the papaya using a knife, zigzag peeler or a mandolin slicer. Set aside.
  2. Pound the chillies and garlic; add palm sugar and long bean. Pound lightly.
  3. Season with lime juice and fish sauce.
  4. Add in the cherry tomatoes, shredded papaya and carrots. Mix well before adding in peanut and dried shrimps. Toss lightly and mix well.
  5. Transfer to serving plate and garnish with coriander.
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