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Roesti Potatoes

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22
Jul

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Roesti Potatoes

by Eric Low

Savour this all-star, easy-to-follow Roesti Potato with Chef Eric!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4 large Idaho Potatoes, peeled
  • Pinch of Nutmeg
  • Oil for cooking
  • Salt and Pepper

DIRECTIONS:

  1. Grate the potatoes with a Japanese mandolin slicer into medium shreds. Alternatively use a box grater. Add nutmeg and season lightly with salt and pepper.
  2. Heat a non-stick omelette size pan with some oil. Place shredded potatoes in pan and cover. Cook over medium heat for 4-5minutes.
  3. Using a plate larger than the pan, cover the pan and flip over. Add some oil and slide the potatoes back to the pan and cook for another 4-5 minutes without covering.
  4. When both sides of the roesti are cooked and golden brown serve hot with the condiments.
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Oyster Mornay

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22
Jul

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Oyster Mornay

by Michele Ow

The perfect marriage of oyster and mornay sauce is the perfect way to start your dinner!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • Fresh oysters, shucked
  • 1 cup Milk
  • 1 tbsp Butter
  • 1 tbsp Flour
  • Emmenthal cheese
  • Pinch of nutmeg
  • Salt & pepper
  • Spinach

DIRECTIONS:

  1. Add butter to saucepan then flour.
  2. Cook roux until deep yellow.
  3. Add milk and let mixture scald.
  4. Remove from heat and melt cheese in the mixture.
  5. Cool.
  6. Spoon mixture with spinach on oysters.
  7. Bake at 200°C for 5 mins.
  8. Serve warm.
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Eggs Benedict with Bacon

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22
Jul

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Eggs Benedict with Bacon

What can be more satisfying than two perfectly poached eggs blanketed in a smooth hollandaise sauce? Try this recipe today!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 2 tsps White wine vinegar
  • 4 Eggs
  • 2 tbs Salted butter, softened
  • 2 pcs Muffins, split in half
  • 4 pcs Bacon
  • Classic Hollandaise Sauce
  • 4 large Egg yolks
  • 2 tbs Fresh lemon juice
  • 1 tbs Mustard (optional)
  • 6oz (12 tbs) Unsalted butter, melted
  • Pinch Cayenne or a few drops of hot pepper sauce
  • Salt to taste

DIRECTIONS:

  1. Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
  2. In the bowl, whisk the yolks, lemon juice, and mustard (if using) until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes.
  3. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt.
  4. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

    Sauce:

  5. Place everything except the melted butter into a container, and blend with a stick blender.

  6. Pour the butter in gradually and continue to blend until smooth.

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Mexican Bun

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22
Jul

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Mexican Bun

by Julie Yee

Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs

INGREDIENTS:

    • 300gm Bread Flour
    • 90gm Plain Flour
    • 15gm Milk Powder
    • 11gm / 1pkt Yeast
    • 210gm Water
    • 60gm Sugar
    • 90gm Egg
    • ½ teasp. Salt
    • 70gm Crisco Shortening
    • ** Butter cubes

    For The Coffee Topping Group 1

    • 60gm Butter
    • 50gm Sugar

    Group 2

    • 12gm Milk Powder
    • 25gm UHT Milk
    • ¼ teasp. Salt
    • 30gm Egg
    • 1 teasp. Coffee paste/ Emulco

    Group 3

    • 40gm Plain Flour
    • 20gm Rice Flour
    • 1/8 teasp Baking Soda
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DIRECTIONS:

         For the Mexican Bun

  1. Mix all Group1 ingredients & knead till “Pick-up” stage.

  2. Add in Group 2 & knead till “Developed “stage.

  3. Round dough & leave to ferment 1hr.

  4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

  5. Sprinkle water on top & proof till double.

  6. Pipe coffee mixture on top.

  7. Bake at 190ºC for 12mins.

    For the Topping

  8. Mix butter & sugar until creamy

  9. Add in the egg & beat well mix well.

  10. Then, add in (Grp. 2) sifted flour (Grp. 3).

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Nama Chocolate

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22
Jul

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Nama Chocolate

by Thripti Hinduja

Enjoy the best taste of chocolate with this easy-to-bake Nama Chocolate recipe shared by Chef Thripti!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 120 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • 160g Dark chocolate (65%)
  • 90ml Cream
  • 10g Butter
  • 12g Liquid glucose
  • 5 tbsp Cocoa (for coating)

DIRECTIONS:

  1. Put all the ingredients in a Bain Marie except the cocoa.
  2. Stir until the chocolate melts and is smooth.
  3. Take it off the heat and continue to stir until it comes to room temperature. (You may do this over a bowl of ice to achieve quicker results.)
  4. Line a 4 inch square mould with cling wrap. Pour in the chocolate and refrigerate until set for about an hour or two.
  5. Demould. Slice and coat in cocoa.
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Chocolate Torte Cake

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22
Jul

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Chocolate Torte Cake

by Trish Yee

Relish every spoonful of this luscious Chocolate Torte Cake topped with Chocolate Ganache, the best way to end your weekend!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 100 mins Serves : 6-8

INGREDIENTS:

  • 115g Unsalted butter
  • 120g Cake flour
  • 1/2 teasp Salt
  • 1/4 teasp Baking powder
  • 260g Semisweet chocolate, coarsely chopped
  • 1 1/4 cups Sugar
  • 1 teasp Pure vanilla extract
  • 2 Large eggs
  • 1/2 cup Low-fat buttermilk
  • 1/2 cup Heavy cream
  • 150gm Semisweet chocolate, coarsely chopped
  • 2 tbsp Corn syrup

DIRECTIONS:

  1. Make cake: Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with parchment or waxed paper.
  2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  3. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
  4. Pour batter into prepared pan. Bake until a toothpick inserted in centre comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
  5. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  6. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter.
  7. Pour ganache onto centre of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; serve.
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Baked Tapioca Kueh

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22
Jul

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Baked Tapioca Kueh

by Julie Yee

Baked Tapioca Kueh

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 115 mins Serves : 3

INGREDIENTS:

  • Group 1 (Dissolve in a saucepan)
    • 240gm Thick Coconut Milk
    • 110gm Sugar
    • ¼ tsp. Salt
    • 4 pcs Pandan Leaf

    Group 2 

    • 35gm Butter
    • 1 teasp. Vanilla Extract

    Group 3

    • 400gm Grated Tapioca
    • Grated Coconut
    • 20gm Tapioca Flour
    • 7gm Wheat Starch
    • 1 Egg
    • 1 Egg Yolk
    • * 1 egg yolk + a pinch of salt for brushing
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DIRECTIONS:

  1. Dissolve Group 1 in a saucepan.
  2. Add in Group 2.
  3. Mix the Group 3 together & pour the above mixture into it. Cook till mixture is sticky.
  4. Pour into baking tin & steam for 20mins at high heat.
  5. Egg wash & bake at 190C for 40mins till brown.

    Tips:

  6. You can bake Pandan flavoured Tapioca Cake by adding 50gm freshly squeezed pandan juice into the coconut milk. Reduce the coconut milk by 50gm.

  7. It is strongly advisable to buy ready grated Tapioca at some traditional market where the stalls have coconut shredding machine.

  8. You can store the grated tapioca frozen for about 3months and use them anytime you want to bake it.

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Chocolate Banana Bread

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22
Jul

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Chocolate Banana Bread

by Mimi Wahadi

Nothing tops this super moist, chocolaty banana bread shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 8

INGREDIENTS:

  • 170g Ripen bananas
  • 150g Caster sugar
  • 100g Whole eggs
  • 170g All purpose flour
  • 5g Baking soda
  • 5g Baking powder
  • 50ml Milk
  • 50g Melted butter
  • 60g Dark chocolate

DIRECTIONS:

  1. Pre-heat the oven to 170°C.
  2. Sift flour, baking powder and baking soda in a bowl.
  3. In a stand mixer fitted with whisk attachment, whisk bananas and sugar till light.
  4. Add eggs and continue to whisk till pale.
  5. Add dry ingredients.
  6. Add melted butter and milk.
  7. Whisk batter till light.
  8. Add chocolate and stir to combine.
  9. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  10. Use a testing pin to check for doneness.

     

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Chocolate Zucchini Cupcakes

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22
Jul

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Chocolate Zucchini Cupcakes

by Claire Marie Chang

Switch up your chocolate cupcake recipe to this moist and rich zucchini chocolate cupcake with Orange Scented Chocolate Swiss Meringue for the perfect summer dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 13 mins Ready in : 38 mins Serves : 12

INGREDIENTS:

  • 70g Unsalted Butter, Melted or Vegetable Oil (A)
  • 1 Whole Eggs (65g with shell)
  • 70g Zucchini, Coarsely Grated
  • 95g White Caster Sugar (A)
  • 20g Cocoa Powder (A)
  • 75g Cake Flour
  • 1g or 1/8 teasp Baking Soda
  • 4g or 1teasp Baking Powder
  • 2g Salt
  • 2 Egg whites from 65g eggs
  • 60g White Caster Sugar (B)
  • 170g Unsalted Butter, Cubed (Softened but cold) (B)
  • 10-15g Cocoa Powder, sifted (B)
  • Zest of 1 Orange
  • 1/2 teasp Orange Extract (Optional)

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Directions: One Bowl Method.
  3. Melt Butter and set aside to cool.
  4. Mix eggs(A), zucchini and melted butter (or oil)(A) till well combined.
  5. Sift all dry ingredients into bowl. Mix to combine.
  6. Using a whisk, slowly add wet mixture into dry mixture till combined.
  7. Fill cupcake liners halfway.
  8. Bake for 11-13mins till a cake tester comes out clean.
  9. *Can be kept at room temperature for up to 3 days.
  10. Prepare a Bain Marie/Water Bath.
  11. Combine egg whites and sugar (B) in a grease proof metal/glass bowl.
  12. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  13. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  14. Once ready, remove from the heat.
  15. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High.
  16. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  17. At low speed, add butter cubes one at a time until fully incorporated.
  18. Turn to med high speed and whip for 2-5mins.
  19. Add sifted cocoa powder (B), zest and orange extract. Whip till incorporated.
  20. *Can be kept in the chiller for up to 3 days.

     

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Orange Infused Chicken Chop

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22
Jul

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Orange Infused Chicken Chop

This recipe for Orange Infused Chicken Chop is as easy as it gets. Perfect for weekday dinners!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 45 mins Ready in : 105 mins Serves : 2

INGREDIENTS:

  • 2 Boneless chicken thighs (Halved)
  • ½ cup Lee Kum Kee Chicken Marinade
  • 1 Lee Kum Kee Chicken Marinade
  • ¼ teaspoon Orange (zest the orange and put aside)
  • 2 tablespoon Pepper
  • Honey
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DIRECTIONS:

  1. Pre-heat oven grill to 180ºC.
  2. Place the chicken thighs in a bowl and add the chicken marinade, pepper, honey, orange zest, and squeeze the juice of the orange. Toss to combine well.
  3. Allow this to stand for at least one hour (Preferably overnight).
  4. Heat a non-stick pan on high heat, sear the chicken skin side down till the skin has colour. About 5 minutes. (Add a touch of oil before searing).
  5. Flip the thighs and continue searing for another 3 minutes.
  6. Place the chicken thighs into the grill for 25-35 minutes till the juices run clear. (the timing depends on the thickness of the chicken).
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