Salmon Confit with Green Lenthils

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Salmon Confit with Green Lenthils

by Chefs Andrea Lim & Leonard Food of 5 Senses Bistro 

Confit derived from the French word which literally means to preserve. Its a method of slow cooking any choice of your meal. But this recipe, shows you how to achieve Salmon Confit without cooking it for a long time. Try this elegant dish out now!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins  Serves : 1 serving


INGREDIENTS             

  • 170 – 180g Salmon Fillet
  • Corn Oil (as needed)
  • Basil Leaved (as needed)
  • 100g Green Lenthils
  • 40g Bacon
  • 20g Celery
  • 200g Chicken Stock

                            

DIRECTIONS       

Salmon Confit

  1. Vacuum the salmon with corn oil and basil leaves.
  2. Sous-vide for 15 mins at 53˚C.
  3. Remove from the bag Vacuum the salmon with corn oil and basil leaves.

Green Lentils

  1. Cut the bacon, carrots & celery into small dice.
  2. Sauté until fragrant.
  3. Add in the green lentils and chicken stock/water.
  4. Cook on medium high heat till lentils are cooked.
  5. Monte with butter before serving.
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Crackling Pork

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Crackling Pork

by Chef Desmond Tan of Weber Grills

Crackling Pork sounds like heaven. It takes time to make this dish, around 90 minutes is set for the pork to cook in the grill but its worth the wait. Its crispy skin and succulent meat is the perfect dinner to have with your family, friends or even by yourself!

Cuisine: European Course: Main Skill Level : Novice
Prep : 30 mins Cook : 100 mins Ready in : 2 h 10 mins  Serves : 4 – 6 servings


INGREDIENTS                                          

  • 1.5 – 2 kg Pork Belly [square cut], washed and kept in chiller overnight skin side up [exposed]
  • Rock Salt [as needed]
  • 2 tbsp Chinese cooking wine [optional]
  • 1/3 tsp White Pepper Powder
  • 1/2 tsp Normal Table Salt

                            

DIRECTIONS 

  1. Remove pork belly from chiller, score the meat part of the belly.
  2. Marinate with normal table salt , 5 spice powder, white pepper powder and Chinese wine.
  3. Poke/prickle/puncture entire surface of skin with needles and keep exposed in chiller overnight (just penetrate the skin, not all the way to the meat)
  4. The next day, before roasting, cover the entire skin with rock salt and keep at room temperature for at least 30minutes.
  5. Scrape all salt from skin and brush white vinegar on skin.
  6. Put on griller indirect heat at 220°c for 90 minutes.
  7.  Rest at least 10 mins before cutting the crackling pork.

TIPS:

  • Overturn and cut through the meat surface and not the crispy skin surface.
  • Only cut as much as you want to eat. Leave the rest uncut if not it will dry out.
  • Using different ovens and grills will have different effect. If the skin burns and turn black, don’t worry, just use a small knife and scrape the burned surface away.
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Chouquettes

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Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 – 8 Chouquettes


INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Crème Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
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Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons? Macarons are desserts that require a lot of technique, but we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons


INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¾ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
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Butterscotch Crème Brûlée

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Butterscotch Crème Brûlée

by ToTT

You know your Mama best, but we’re sure she’ll love this Butterscotch Crème Brulee!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 145 mins Cook : 25 mins Ready in : 2 h 50 mins  Serves : 6 servings


INGREDIENTS             

  • 2 cups Heavy Cream
  • 6 tsp Brown Sugar, packed tightly
  • 2 tbsp Unsalted Butter
  • ½ tsp Kosher Salt
  • 1 cup Whole Milk
  • 6 large Egg Yolks
  • ½ cup Granulated Sugar
  • Sea Salt (optional)

                            

DIRECTIONS       

  1. Preheat oven to 160°C.
  2. In a large saucepan over medium-high heat, add 1 cup of the heavy cream, brown sugar, butter and kosher salt. Bring to boil, stirring with wooden spoon until sugar dissolves. Lower heat to a simmer and stir occasionally, until mixture is golden brown in colour (approximately 8-10 mins). Be careful not to burn the mixture! Transfer to glass bowl to cool.
  3. Once mixture has cooled, whisk in remaining heavy cream, milk, and egg yolks.
  4. Transfer mixture to a large measuring cup. Pour mixture evenly into 8 medium-sized ramekins. Place ramekins onto a roasting pan and add hot water into pan until it comes halfway up to the ramekins.
  5. Bake till edges are set but center jiggles slightly, approximately 25 mins.
  6. Remove ramekins from pan and allow to cool completely in refrigerator, approximately 2 hours.
  7. Top each ramekin evenly with 1 tsp sugar. Using a kitchen blowtorch, brown the top of the Crème Brûlées until sugar melts and turns deep golden brown in colour. Repeat with the remaining ramekins. Sprinkle lightly with sea salt if desired.
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Sea Bass Al Cartoccia

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Sea Bass Al Cartoccia

by Chef Gusto Alfresco

Al Cartoccia is an Italian cooking method where you cook the fish in a paper parcel. Baked with oregano, lemon, white wine and tomato chutney, Chef Gusto’s Sea Bass Al Cartoccia is delicious and flavourful!

Cuisine: European Course: Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • 1 fillet Sea Bass
  • 2g Fresh Oregano
  • ½ no Lemon
  • 1 tbsp Olive Oil
  • 25ml White wine
  • Pinch of Sea salt and pepper
  • 2 tbsp Tomato Chutney
  • Idaho Potato

Tomato Chutney

  • 5 large Vine Tomato Fresh
  • ½ no Onions
  • ¼ tsp Salt
  • ¼ tsp Cayenne
  • ½ tsp Pepper
  • ¼ tsp Cider Vinegar

                            

DIRECTIONS       

  1. Preheat oven to 400 degrees.
  2. Wash and peel Idaho potato and steam for about 15mins (3/4 cooked). Slice and season with butter, salt and pepper.
  3. Fillet the sea bass, remove all scale, wash and tap dry with kitchen towel.
  4. Cut 4 (12 inch square of parchment paper or a heavy duty foil) and spread the squares out on work surface.
  5. Dice up all the vine tomato, onions, and cayenne pepper. Add in salt, pepper and cider.
  6. Mix the chutney evenly and put aside.
  7. Combine oregano, oil and the next 4 ingredients in a small bowl.
  8. Rub evenly over both sides of the sea bass fillets and place on the centre of the foil.
  9. Drizzle white wine and olive oil over the fish, seal the packets closed so that they are airtight. Place on baking tray and bake for 20mins.
  10. Cut open the top and serve immediately.
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Super Moist Cream Cheese Pound Cake

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Super Moist Cream Cheese Pound Cake

by Chef Julie Yee

Only 8 ingredients are needed to make this super moist cream cheese pound cake that is perfect for any occasion!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 1h 10 mins  Serves : 12 servings


INGREDIENTS             

  • 250g Salted Butter
  • 130g Cream Cheese
  • 4 large Eggs
  • 300g Fine Sugar
  • 1 tsp Vanilla Extract
  • 5 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • 270g Self-rising Flour

                            

DIRECTIONS       

  1. Cream butter for 5mins and add in the cream cheese cream for another 5mins.
  2. Add in the sugar.
  3. Add in room temperature eggs one at a time mixing for 1 minute after each egg.
  4. Mix in the vanilla extract and lemon juice.
  5. Add in half the flour and baking powder.
  6. Mix well and then mix in the rest of the flour.
  7. Spoon the batter into a greased and floured bundt tin or a cake tin with parchment paper.
  8. Swirl a knife in the batter to release air.
  9. Place into oven and bake at 180°C for 10mins then reduce to 165°C and bake for another 40mins till cake is cooked.
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Matcha Chocolate Chip Cream Scones

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Matcha Chocolate Chip Cream Scones

by Chef Chi Anh Dao & Hoang Anh Nguyen

Enjoy a delicious Japanese twist with Matcha Choc Chip Cream Scones for your next tea-time party! The chocolate chip cream will help to balance the bitterness of Matcha.

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 30 mins Cook : 12-14 mins Ready in : 42-44 mins  Serves : 12 round scones


INGREDIENTS             

  • 510g Self-rising Flour
  • 50g Caster Sugar
  • 1 tbsp Matcha Powder
  • 115g Milk Chocolate Chips
  • 160ml (2/3 cup) Milk
  • 150ml Cream
  • 1 Egg, lightly beaten
  • 1 tbsp Milk (Extra)
  • 1 tbsp Sugar (Extra)
  • To serve: Whipping Cream

Preheat the oven to 200ºC.

DIRECTIONS

  1. Combine the flour, sugar, matcha powder and chocolate chips in a large bowl.
  2. Whisk the milk; cream and egg together until mixture is combined then add the cream mixture to the flour mixture. Stir gently with a wooden spatula until everything comes together.
  3. Knead the dough gently on a lightly floured surface until a soft dough forms. Do not overwork the dough, or you will end up with though and dry scones.
  4. Press the dough out to 2cm-thick. Use a scone cutter or a glass (5cm diameter) to cut 12 evenly sized scones and place them onto the lined baking tray. Brush the top of the scone with milk and sprinkle some sugar.
  5. Bake the scones in the oven for 12-14 minutes or until they have risen. The cooked scones will look golden. Serve warm with whipped cream.
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Deep Fried Prawns with Wasabi Mayo

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Deep Fried Prawns with Wasabi Mayo

by Chef Eric Low

Start your meal with a perfectly crisp Deep Fried Prawns served with Wasabi Mayo for a little heat!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1-2 Servings


INGREDIENTS             

  • 6 pcs Large size peeled Prawns
  • 1 tsp Shaoxing Huatiao Win
  • ¼ tsp Salt
  • ½ no Egg White
  • 1 tbsp Potato or Tapioca Starch
  • Extra Potato or Tapioca Starch for Dusting
  • Oil for Deep Frying

Wasabi Mayo

  • 2 tbsp Mayonnaise
  • ½ tsp Wasbi Paste
  • 1 tsp Condensed Milk

 

Garnish

  • 100g Shredded Lettuce
  • 40g Shredded Red Cabbage
  • 20g Diced Tomatoes
  • Extra Sesame Seeds for Sprinkling

DIRECTIONS

  1. Marinate Prawns with wine and salt. Mix in the egg white and potato starch. Set aside for 15minutes.
  2. Combine all ingredients for wasabi mayo, Set aside. Lace a serving plate with the shredded lettuce and cabbage.
  3. Heat oil in wok, dust prawns with extra potato starch. Deep fry prawns till crispy. Toss with wasabi mayo and transfer to serving plate. Sprinkle with diced tomatoes and sesame seeds, serve immediately.
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Nonya Moist Butter Cake with Orange Glaze

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Nonya Moist Butter Cake with Orange Glaze

by Chef Julie 

Treat your tastebuds with this bright, citrus-flavoured Nonya Moist Butter Cake with zesty orange glaze.

Cuisine: Baking Course : Dessert  Skill Level : Novice
Prep :  30 mins Cook : 30 mins Ready in : 1 hr  Serves : 7 or 8 inch layered cake


INGREDIENTS                                          

  • Orange Buttercream
    • Group 1
      • 120g Butter
      • 100g Fine Sugar
    • Group 2
      • 100g Egg
      • 50g Dairy Cream, 35%
      • 1 tsp Orange Extract
      • 120g Cake Flour
      • ½ tsp Baking Powder
    • Orange Buttercream
      • 60g Butter
      • 80g Icing Sugar
      • 1 tsp Grated Orange Rind
      • 1 tbsp Fresh Orange Juice

DIRECTIONS TO ORANGE BUTTERCAKE

  1. Whisk (Group 1) till light.
  2. Add in (Group 2) eggs gradually.
  3. Add in flour & cream alternately.
  4. Bake at 170°C for about 30mins.

DIRECTIONS TO ORANGE FROSTING

  1. Beat butter and icing sugar till creamy.
  2. Add in the rest of the ingredients.
  3. Chill till use.
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