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Lemon Chicken Pasta

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22
Jul

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Lemon Chicken Pasta

This lovely Lemon Chicken Pasta is perfect for summer! The creamy sauce is has a decadent butter and light lemon flavor. Add as much parmesan as you’d like! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4-6

INGREDIENTS:

  • 500g Pasta of your choice
  • 4 Boneless, skinless chicken breast, about 750g, cut into bite-sized pieces
  • 1 tbsp Olive Oil
  • 4 tbsp/55g Butter
  • 4 cloves Garlic, finely minced
  • 4 Green Onions, thinly sliced
  • 125ml Chicken Broth
  • 125ml Heavy Cream
  • Zest and juice of 1 lemon, more as needed
  • Salt & Pepper, to taste
  • Freshly grated Parmesan to finish

DIRECTIONS:

  1. Bring a large pot of salted water to the boil. Add pasta and cook according to package directions or until al dente; drain, reserving some of the cooking water.
  2. Meanwhile, heat the oil and 2 tablespoons of butter in a large frying pan over medium heat; add the chicken and brown for about 5 mins until lightly browned.
  3. Add garlic to the pan with the chicken with the remaining 2 tablespoons of butter, and stir till fragrant then add the green onions. Pour in the broth, cream, lemon zest and lemon juice. Mix until the sauce thickents. Season with salt and pepper, to taste.
  4. Add to the hot cooked pasta to the pan and stir around so the pasta absorbs the sauce. Add a little of the cooking water if need be to loosen the sauce.
  5. Serve with Parmesan cheese, as much as you like!
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Crunchy Cream Puffs

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22
Jul

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Crunchy Cream Puffs

by Philia Ng

These crispy cream choux puffs are a pretty spectacular bake. Not only are they light and airy, and they are topped with a crunchy cookie top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 12

INGREDIENTS:

  • 105gm Unsalted Butter
  • 5 Eggs
  • 145gm Cake Flour
  • 5gm Baking Powder
  • 225gm Water

DIRECTIONS:

  1. Boil the butter and water together.
  2. Once it is boiling, add in the flour at one go and remove from heat.
  3. Stir until it resembles a smooth dough and it leaves the sides.
  4. Continue to whip until it is semi cooked, add in the egg one by one until the dough is smooth and elastic.
  5. Pipe on the baking tray, space out evenly and place a piece of crunchy cookie on top of the puff.
  6. Bake at 200 degree Celsius, fan mode for 10 mins.
  7. For the Crunchy Cookie Top, whip butter and sugar until whitish. Add in the egg and mix well. Add in flour and ground almond powder. Roll the dough into a log and chill it until firm. Lastly, slice the cookies thinly for the puff later.
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Almond Sugee Cake

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22
Jul

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Almond Sugee Cake

by Trish Yee

Tempt your taste buds with this Rum-infused Almond Sugee Cake by Chef Trish!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 10

INGREDIENTS:

  • 4 Egg yolks
  • 2 Egg whites
  • 120g Butter
  • 85g Sugar
  • 90g Semolina
  • 50g Flour
  • ½ tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 tsp Rum or Vanilla essence
  • 30g Almond flour
  • 30g Milk

DIRECTIONS:

  1. Cream butter and ½ of the sugar together in a mixing bowl using high speed for 5-8 mins.
  2. Add in the semolina in and continue to beat for another few mins, add in the rum or vanilla essence. Set aside
  3. In another clean mixing bowl, beat the egg whites using high speed for 2-3 mins till foamy then add in the rest of the sugar.
  4. Once the egg whites reached soft peak, lower the speed and add the yolks in and continue to beat for 1 min. Mix well by hand.
  5. Pour 1/3 egg mixture to the butter mixture and fold gently till it incorporates before another the next batch of egg mixture.
  6. In a separate bowl, combine the almond, flour, baking powder and baking soda. Sieve together.
  7. Add in the flour mixture to the batter using a spatula. Mix well and pour in the milk and mix well.
  8. Pour the mixture into a 6 inch baking tin and sprinkle some almonds on top.
  9. Bake for 35 -40 mins at 150°C.
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Stuffed SousVide Boneless Chicken Leg

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22
Jul

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Stuffed SousVide Boneless Chicken Leg

by Felix Chong

Try this Stuffed SousVide Boneless Chicken Leg from Chef Felix Chong for a unique and luxurios main dish! Stuffed with foie gras and caramelized apples, it goes perfectly with the tender chicken. The bacon cuts through the sweetness of the caramelized apples, adding another layer of flavour and complexity to the dish.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • 1pc Boneless Chicken Leg
  • 50 – 60g Foie Gras
  • 6cs Bacon Strips
  • 1pc Apple
  • 50g Caster Sugar
  • 1 tbsp Unsalted Butter
  • 500g Carrots
  • 300ml Veal Jus
  • 1 tsp Truffle Oil

DIRECTIONS:

  1. Prepare a pot of boiling water and place the carrots in it till fully cooked for about 15 min.
  2. Remove from the pot and pass through a fine strainer.
  3. Transfer to a small pot and butter monte it till a light and fluffy texture is obtained.
  4. Remove the skin from the chicken.
  5. Lay out the chicken in between 2 pcs of cling film and use a kitchen pounder to flatten it and season well with salt and pepper and set aside in the fridge.
  6. Peel off the apple skin and dice it into small cubes.
  7. Heat up a pan with caster sugar. Once it starts to caramelize, place the apple cubes in it and steer for about 30 seconds. Lastly, add in unsalted butter to it and simmer for another 2 mins.
  8. Remove the apple and cool it down.
  9. Place the foie gras on the chicken in a straight roll together with the caramelized apple and roll it up tight.
  10. Roll up the stuffed chicken with the bacon strips and vacuum pack tight to remove excess air in the bag.
  11. Sousvide the chicken in the water bath and pan fry it over a non-stick pan – ensure the bacon is nice and crispy.
  12. Portion into 5-6 pcs and palce it on top of the carrot mash and drizzle over with truffle veal jus! 
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Seafood Spaghetti in Squid Tomato Sauce

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22
Jul

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Seafood Spaghetti in Squid Tomato Sauce

by Michele Ow

Enjoy the true taste of seafood with this flavourful Seafood Spaghetti in Squid Tomato Sauce which will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • Olive Oil
  • 1 Anchovies
  • 1/2 pieces Calamari
  • 4 Prawns
  • 8 Mussels
  • 2 garlic cloves, minced
  • 1/2 Onion, finely chopped
  • 1/4 cup White Wine
  • 1 cup Tomato crushed/ Tomato puree
  • 1 cup Water
  • 1 cup Sugar
  • 2 tbsp Finely chopped fresh parsley

DIRECTIONS:

  1. Heat butter with olive oil in a large skillet over high heat. Add seafood and cook. Take the calamari out at 1 minute, prawns at 1½ minutes. Transfer into a bowl.
  2. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic, anchovies and onion. Cook for 3 minutes until onion is translucent.
  3. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
  4. Add tomato mix, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  5. Boil the pasta and add it into the sauce to mix.
  6. Serve, drizzle with olive oil and garnish.
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Tart Au Pommes

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22
Jul

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Tart Au Pommes

by Thripti Hinduja

Learn to make a classic Tart Au Pommes (Apple Pie) with a flaky crust topped with toothsoome apple for a heart-warming family gathering!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 25 mins Ready in : 75 mins Serves : 6-8

INGREDIENTS:

  • 125 g Flour (Crust)
  • 60 g Butter (Crust)
  • 30 g Sugar (Crust)
  • 2 tbsp Cold water (Crust)
  • 1/2 tbsp White distilled vinegar (Crust)
  • 5 Apples (Filling & Topping)
  • 30 g Sugar (Filling & Topping)
  • 30 g Butter (Filling & Topping)
  • Cinnamon to taste (Filling & Topping)
  • Nutmeg to taste (Filling & Topping)
  • 3 tbsp + 1 tbsp Sugar for topping cinnamon (mixed together) – (Filling & Topping)
  • 2 tbsp Apricot jam (Filling & Topping)

DIRECTIONS:

Crust

  1. Mix the flour and the sugar in a bowl.
  2. Chop the butter and rub it into the flour until it resembles bread crumbs.
  3. Stir in the water and the vinegar. Place the dough in plastic wrap and refrigerate for 30 min until firm.

Filling

  1. Peel and Chop up Four of the apples. Place them in a pan with the butter, sugar, cinnamon and the nutmeg. Add 2 tbsp of water and cook over high heat until the mixture starts to bubble.
  2. Turn the heat down and cook until the mixture all the moisture evaporates.

Assemble the Tart

  1. Divide the dough into 3 parts. Roll the out on a floured surface and place on a baking sheet with baking paper. Sprinkle the dough with a little cinnamon sugar. Top with the apple mixture, leaving an inch of space around the edges.
  2. Slice the fifth apple and arrange on top of the filling. Roll up the edges, to form sides to the tart. Sprinkle over some more cinnamon sugar and bake at 180C for 25 min or until golden brown.
  3. Warm the apricot jam with a tsp of water and brush the top of the tart for a glossy finish.
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Fluffy Surabaya Cake

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22
Jul

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Fluffy Surabaya Cake

by Julie Yee

Learn how to make this fluffy and soft Surabaya Cake recipe by Chef Julie Yee! It is light , moist and taste amazing with strawberry jam between each layer.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 6-8

INGREDIENTS:

  • 30gm Egg yolks
  • 280gm (1 1/2 cups) Granulated sugar
  • 375gm (2 1/2 cups) Butter, softened
  • 150gm (1 1/4 cups) Flour
  • 1 tbsp Mocha or chocolate paste (or 2 tbsp cocoa powder)
  • Strawberry Jam

DIRECTIONS:

  1. Pre-heat the oven 180C degrees Celsius and grease the pan.
  2. Beat the butter at high speed for about 10 minutes until it turns pale white in colour.
  3. Beat the egg yolks with sugar until pale and tripled in volume. When you lift the beater, it should form a ribbon.
  4. Pour the yolk mixture slowly into the butter mixture and fold until fully combined. Be sure to scrape the sides of the bowl for any butter so the entire mixture is incorporated.
  5. Sift in the flour and fold. Careful not to over fold as over mixing will result in a reduced volume of batter.
  6. Divide the mixture equally into 3 portions. For one portion, add cocoa powder/chocolate/mocha paste and lightly fold.
  7. Bake in 3 separate pans for 20 minutes or until cake springs back when touched.
  8. Let the cake cool and spread strawberry jam between each layer.
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Tomato/Watermelon Gazpacho with Greek Yoghurt & Asian Herbs

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22
Jul

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Tomato/Watermelon Gazpacho with Greek Yoghurt & Asian Herbs

by Susanne Despature

Make this fuss-free, no-cooking-required gazpacho for an impressive starter to your meal! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 200g Chopped Tomatoes (Can)
  • 1 tbsp Tomato Puree
  • 1 small Red Bell Pepper
  • ½ – 1 medium Red Chili, without seeds
  • 250g Watermelon
  • 1 stalk Lemongrass, finely chopped
  • 10cl Chicken stock
  • White or Red Wine Vinegar, Tabasco, Salt, Pepper
  • Herb Sour Cream
    • 200g Sour Cream
    • 50g Herbs (e.g. Thai Basil, Coriander, Sweet Basil, Flat Parsley..) finely chopped
    • Salt & Pepper

 

DIRECTIONS:

  1. Remove the skin and dice watermelon flesh.
  2. Wash bell pepper and remove stem. Dice them in 2×2 cubes and combine with chopped tomatoes, watermelon, chicken stock, tomato puree, chili and chopped lemongrass in a blender. Blend for 2 mins of position 3 of Cuisinart Blender or until very smooth, then strain through a sieve, pressing with a soup ladle. Season to taste with salt, pepper, some white vinegar and Tabasco, and then keep refregerated until you serve.

    Chilled Herb Sour Cream:

  3. Combine all ingredients and palce in the freezer for 30 mins, mix from time to time with a fork to prevent crystals from forming – don’t freeze completely!

    To Serve: 

  4. Mix well gazpacho before serving – then ladle into 6 soup dishes. Add a splash of chilled herb sour cream in the middle, and drizzle some oilive oil on top. Garnish with herbs and serve with olive oil crostini.

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Pistachio Financiers

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22
Jul

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Pistachio Financiers

by Lin Weixian

Devour these decadent, buttery Pistachio Financiers from Chef Lin Wei Xian, tastes lovely with tea or coffee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 740 mins Cook : 8 mins Ready in : 748 mins Serves : 12

INGREDIENTS:

  • 55g Icing Sugar
  • 50g Cake Flour
  • 15g Ground Pistachio
  • 35g Ground Almond
  • 3 pinch Baking Powder

DIRECTIONS:

  1. Mix together icing sugar, cake flour, ground pistachio, ground almond, and baking powder.
  2. Add the egg white into the dry ingredients, bit by bit to avoid lumps
  3. Add pistachio paste with a bit of the above mixture and combine.
  4. Melt unsalted butter. When it’s lukewarm, mix into the whole mixture.
  5. Refrigerate batter for a minimum of 12hrs.
  6. The following day, pre-heat oven to 210°C.
  7. Fill financier moulds ¾ full and bake till golden brown for approximately 6-8mins.
  8. Remove from oven and allow to cool before removing from financier mould.
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Roast Pork with Miso Dressing

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22
Jul

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Roast Pork with Miso Dressing

by Eric Low

Prepare this delicious and flavorful Roast Pork with Miso Dressing by Chef Eric for your loved ones!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 500 g Pumpkins, washed, cut into slices
  • Salt
  • 4 pcs of Pork Fillet ~140g each
  • Oil for cooking
  • 1 tbsp Ginger Juice
  • 1 tbsp Dark Miso Paste
  • 2 tbsp Mirin
  • 4 tbsp Mirin
  • 1/2 no of Lemon Juice
  • 2 tbsp Dark Miso Paste
  • 1 tsp Chopped Ginger
  • 2 stalks Spring Onions, finely diced

DIRECTIONS:

  1. Preheat oven to 180C. Line baking tray with aluminium foil and season the pumpkins with some salt and drizzle it with some oil. Roast pumpkins in the oven for 30mins.
  2. Marinate pork with ginger juice, dark miso paste and mirin for at least 15mins.
  3. Combine ingredients for miso dressing.
  4. Heat frying pan with some oil. Pan-sear the pork fillets on all sides. Transfer to oven and bake @ 180C for 10mins. Allow pork to cool slightly before slicing.
  5. Arrange sliced pork on roasted pumpkins, spoon some dressing over and serve.
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