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Spanish Churros – 2 Ways

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22
Jul

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Spanish Churros – 2 Ways

by Mimi Wahadi

Churros are delicious fritters that are dusted with a fragrant mixture of Cinnamon Sugar. They are the Spanish equivalent of doughnuts, sold at many cafes. Serve these warm, sprinkled with Cinnamon Sugar or drizzled with honey. They are quick and easy to make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 2-4

INGREDIENTS:

  • 50g Bread Flour High (High Protein Flour)
  • 50g Plain All Purpose Flour
  • 12g Caster Sugar
  • 2g Salt
  • 65g Unsalted Butter
  • 190ml Water
  • 3 nos Whole Eggs
  • For the Cinnamon Sugar (For dusting the churros)
    • 10g Cinnamon Powder
    • 100g Caster Sugar

 

DIRECTIONS:

  1. Preheat oven to 200°C and gently heat up vegetable oil in the frying pot.
  2. Sift flour and salt in a bowl.
  3. In a medium pot, heat up butter, water and sugar until the butter is completely melted.
  4. Bring to boil and add the sifted flour. Continue to stir until the mixture resembles a ball and no longer sticks to the sides of the pot.
  5. Remove from heat and cool it down a bit before incorporating the eggs gradually until a thick smooth mixture is achieved.
  6. Transfer the dough into a piping bag fitted with a small star nozzle.
  7. For the Baked Churros – Pipe long lines on a tray lined with baking parchment. Bake in the oven for approximately 12 – 15 mins depending on your oven.
  8. For the Deep-Fried Churros – When the oil is hot and ready to use, pipe long lines into the oil and fry till golden brown.
  9. When the churros are ready, roll them into the cinnamon sugar.
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Cream Corn Kaya Chiffon Cake

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22
Jul

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Cream Corn Kaya Chiffon Cake

by Julie Yee

This Cream Corn Kaya Chiffon cake by Chef Julie Yee is sweet, light and fluffy and perfect for tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 22 mins Ready in : 42 mins Serves : 6-8

INGREDIENTS:

  • 4 Egg White
  • 8 Egg Yolk
  • 90gm Castor Sugar
  • 120gm Cake Flour
  • 1teasp Baking Powder
  • 60gm Corn Oil
  • 40gm Hot Water
  • 250gm Thick Coconut Milk
  • 130gm Milk
  • 200gm Cream Corn
  • 100gm Sugar
  • 40gm Hoon Kueh Powder
  • 25gm Custard Powder
  • A pinch of Salt

DIRECTIONS:

  1. Preheat the oven at 200ºC for 30mins – use the middle shelf
  2. Whisk egg white then add in fine sugar.
  3. Add in egg yolks & beat for another 3mins.
  4. Pour in water & mix for 10seconds.
  5. Fold in the sifted flours.
  6. Add in warm corn oil by hand. Mix well.
  7. Bake at 180ºC for 22mins. Slice into 3 layers when cool.
  8. Spread with the Cream Corn kaya fudge between layers.
  9. Mix thick coconut milk, milk, cream corn, sugar, hoon kueh powder, custard power, salt & simmer all ingredients together till boil & thick.
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Tenderloin with Red Wine Sauce

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22
Jul

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Tenderloin with Red Wine Sauce

by Eric Low

Indulge in this juicy, seasoned to perfection Tenderloin with Red Wine Sauce that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 8

INGREDIENTS:

  • Basic Brown Sauce
  • 4 tbsp Oil
  • 1 kg Beef Bones / Oxtail
  • 1 White Onion, rough cut
  • 1 extra White Onion, cut into half, grill cut side on pan until charred
  • 1 small Carrot, rough cut
  • 1 stalk Celery, rough cut
  • 1 tsp Chopped Garlic
  • 1 tbsp Tomato Paste
  • 200 ml Port/ Red Wine
  • 3 L Water
  • Mushroom Sauce
  • 50 g Butter
  • 1/2 tsp Garlic
  • 40 g Chopped Onions
  • 250 g Mushroom [any kind]
  • 500 ml Basic Brown Sauce
  • 2 sprigs Fresh Thyme
  • 40 ml Whipping Cream [35% Fat]
  • Salt to Taste
  • 8 pcs of 80-100 g Tenderloin Steak
  • 1 tsp Dijon Mustard
  • Salt
  • Coarse Ground Black Pepper

DIRECTIONS:

  1. To make the Basic Brown Sauce, kindly follow Step 2 – 6.
  2. In a saucepan, heat the oil and brown the bones and tendon.
  3. Add the vegetables and garlic, sauté until they are slightly brown.
  4. Add the tomato paste and deglaze with the red wine.
  5. Pour in the water and bring the mixture to boil. Simmer until ¼ (about 500 – 600 ml) of it is left.
  6. Strain and discard the solids. Reserve.
  7. To make the Basic Brown Sauce, kindly follow Step 8 – 10.
  8. In a saucepan, melt the butter and sauté the garlic, onions and mushrooms for 2 minutes.
  9. Add in the brown sauce, bring to boil, stirring constantly.
  10. Pour in the cream and mix well. Reserve.
  11. To make the Steak, kindly follow Step 12-13.
  12. In a non-stick frying pan, grill the steaks for about 2 – 3 minutes over high heat on each side to get a medium doneness.
  13. Serve with the mushroom sauce.
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Buffalo Wings

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22
Jul

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Buffalo Wings

by Michele Ow

These easy-to-make hot Buffalo wings are crispy and flavourful – always yummy to snack on! Serve it with Blue Cheese Sauce for a mouth-watering appetizer!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • ½ kg Chicken winglets/drumlets
  • 1 tbsp Cayenne
  • 1 tsp Crushed red pepper flakes
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ½ cup Hot sauce
  • ¼ cup Brown sugar
  • Butter
  • Salt & pepper

DIRECTIONS:

  1. Fill a steamer tray and steam the chicken pieces for 10 mins and allow the wings to cool on a cooling rack and dry them with kitchen towels.
  2. Start a deep fryer and fry the chicken until crisp.
  3. For buffalo sauce, get a separate saucepan and add butter. When melted, add hot sauce, cayenne, garlic powder, onion powder and brown sugar. Heat for 5 minutes until the sauce is fully incorporated. ***Do not over heat!
  4. Toss wings with buffalo sauce.
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Spiced Banana Chocolate Chip Cake

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22
Jul

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Spiced Banana Chocolate Chip Cake

by Claire Marie Chang

The hunt for the perfect Banana Cake is over! Indulge in this moist Spiced Banana Chocolate Chip Cake with a light and divine Cookie Butter Swiss Meringue Buttercream!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 50 mins Ready in : 80 mins Serves : 8-12

INGREDIENTS:

  • 60g Unsalted Butter, Melted
  • 65g Vegetable Oil
  • 2 Whole Eggs (65g with shell)
  • 125g Milk
  • 250g Banana Puree
  • 200g Light Brown Sugar
  • 250g Plain Flour
  • 7g Baking Soda
  • 3g Baking Powder
  • 2g Salt
  • 1teasp Cinnamon, ground
  • 75g Semi-Sweet Chocolate Chips
  • 3/ About 110g Egg whites from 65g eggs
  • 70g Brown Sugar
  • 250g Unsalted Butter, Cubed (Softened but cold)
  • 50-100g Cookie Butter, Smooth or Crunchy
  • 1/2 teasp Cinnamon, Ground to taste
  • Salt to taste

DIRECTIONS:

  1. * Preheat oven to 170-180°C. (One Bowl Method)
  2. Melt Butter and set aside to cool.
  3. Mix eggs, milk and banana puree till well combined.
  4. Sift all dry ingredients into bowl. Mix on low speed to combine.
  5. Slowly add wet mixture into dry ingredients.
  6. Slowly add melted butter/oil into mixture and mix till well combined.
  7. Once fully incorporated, divide into 2 equal portions using a weighing scale into greased and lined 6” tins. About 500g each.
  8. Bake for 40-50 mins till a cake tester comes out clean.
  9. Unmould and cool the cake onto a rack.
  10. *Keep at room temperature for up to 3 days or keep chilled for up to 7 days.
  11. Prepare a Bain Marie/Water Bath.
  12. Combine egg whites and sugar in a grease proof metal/glass bowl.
  13. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  14. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  15. Once ready, remove from the heat.
  16. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  17. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  18. At low speed, add butter cubes one at a time until fully incorporated.
  19. Turn to med high speed and whip for 2-5mins.
  20. Add cookie butter and cinnamon to taste. Whip till incorporated.
  21. This buttercream keeps up to 7 days.

     

     

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Red Velvet Rose Cake with White Chocolate Cream Cheese Glaze

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22
Jul

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Red Velvet Rose Cake with White Chocolate Cream Cheese Glaze

by Trish Yee

If the word ‘red velvet’ isn’t enough to make you try your hands at these lovely little cakes, what about the white chocolate cream cheese sauce that is drizzled over the top of the cakes? Make these today as a gift or as a nice treat for you and your family!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 6-8

INGREDIENTS:

 

  • For the Cake
    • 1¼ cups (125 grams) Sifted Cake Flour
    • ¼ tsp Baking Powder
    • ¼ tsp Salt
    • 1 tbsp (10g) Regular or Dutch-processed Cocoa Powder
    • ¼ cup (57 grams) Unsalted Butter, at room temperature
    • ¾ cups (150 grams) Granulated White Sugar
    • 1 large Egg
    • ½ tsp Pure Vanilla Extract
    • ½ cup (120ml) Buttermilk
    • 1 tbsp Liquid Red Food Colouring
    • ½ tsp White Distilled Vinegar
    • ½ tsp Baking Soda
  • For the Glaze: White Chocolate Cream Cheese Sauce
    • ½ cup Heavy Cream
    • 100g White Chocolate Buttons
    • 2 tbsp Mil
    • 50g Cream Cheese

 

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DIRECTIONS:

  1. Preheat oven to 170°C and grease the Bundt Pan.
  2. In a large bowl sift together the flour, baking powder, salt and cocoa powder.
  3. Using the kitchen machine, insert the paddle attachment to beat the butter until soft (about 1 – 2 mins). Add the sugar and beat until light and fluffy (about 2 – 3 mins). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  4. In a measuring cup, combine the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  6. Spoon batter into each mini rose muffin Bundt pan) until 2/3 full.
  7. Bake in a preheated oven for 20mins or until a knife inserted into the centre of the cake comes out clean.
  8. Serve with the white chocolate cream cheese sauce.

    For the Glaze: White Chocolate Cream Cheese Sauce

  9. Whisk the cream cheese using a hand mixer till smooth.
  10. In a separate heatproof bowl, melt the white chocolate with the heavy cream and milk.
  11. Once chocolates are fully melted, leave to cool for 5 minutes.
  12. Add the white chocolate mixture to the cream cheese and beat till smooth and creamy.
  13. Serve with mini rose velvet cakes.
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Stir Fried Japanese Udon

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22
Jul

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Stir Fried Japanese Udon

by Eric Low

If you love simple, easy and healthy Asian recipes, you should try this Stir Fried Japanese Udon by Chef Eric.

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

INGREDIENTS:

  • 60 ml Oil
  • 2 medium Eggs
  • 2 cloves Garlic, chopped
  • 30 g Fresh Shiitake Mushrooms, sliced
  • 30 g Onions, sliced
  • 30 g Carrot, shredded
  • 80 g Cabbage, sliced
  • 30 g Green Pepper, sliced
  • 50 g Japanese Fish Cakes, sliced
  • 100 ml Tonkatsu Sauce
  • 25 ml Kikkoman Soya Sauce
  • 2 pkts Udon Noodles
  • 10 g Spring Onions, sliced
  • Katsuo Bushi Flakes

DIRECTIONS:

  1. In a frying pan, heat the oil and scramble the eggs till foamy. Add the chopped garlic followed by the sliced vegetables and mushrooms.
  2. Cook for another 3minutes and add in the 3 sauces and water.
  3. Stir in the noodles and cook for 5 minutes until the water have almost evaporated but still moist.
  4. Sprinkle with katsuo bushi flakes and spring onions just before serving.
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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

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22
Jul

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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

by Felix Chong

Relish spoonful of this flavourful Cold Angel Hair Pasta with Truffle, perfectly seared Hokkaido Scallops with Basil Caviar.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

  • 50gm Angel hair pasta
  • 10ml White truffle oil
  • 1teasp Chives
  • 1teasp Basil caviar
  • 1teasp Seaweed powder
  • 15ml Japanese Shoyu
  • 1teasp Ikura
  • Dill
  • 1pc Hokkaido scallop size 21/25

DIRECTIONS:

  1. Prepare a pot of salted boiling water and a pot of ice water.
  2. Place the angel hair pasta into the boiling water and cook for 2 minutes to 2 minutes 30 seconds
  3. Strain the pasta and blanch into the ice cold water immediately to cool down the pasta for approximately 20 seconds.
  4. Drain off the pasta from the ice water.
  5. In another bowl, prepare the mixture of the truffle oil, chopped chives, seaweed powder & Japanese shoyu.
  6. Transfer the pasta into the mixture and mix well.
  7. Use long tweezers or a fork & twirl the pasta.
  8. For the scallop, slice diagonally into 4 pieces.
  9. Lay the scallops on top of the twirled pasta.
  10. Garnish with Ikura, basil caviar and dill.
  11. Optional: you may alburi the scallops too!
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Devil’s Chocolate Bundt Cake with Chocolate Ganache

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22
Jul

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Devil’s Chocolate Bundt Cake with Chocolate Ganache

by Trish Yee

Try this ultra-rich Devil’s Chocolate Bundt cake for a nice chocolatey surprise! The cake itself has a deep and intense chocolate flavour, and to sweeten the deal, the Chocolate Ganache covering the cake adds a velvety smooth finish to this perfect cake! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 60 mins Ready in : 90 mins Serves : 6-8

INGREDIENTS:

  • For the Cake
    • Vegetable Oil Cooking Spray
    • 340g Unsalted Butter, room temperature
    • 100g Unsweetened Cocoa Powder
    • 200ml Boiling Water
    • ½ cup Sour Cream
    • 300g Cake Flour
    • ¼ tsp Fine Salt
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 150g Brown Sugar
    • 200g Caster Sugar
    • 200g Icing Sugar
    • 5 Eggs
    • 1 tbsp Pure Vanilla Extract
    • 190g Dark Coverture Chocolate Chips
  • For the Glaze
    • ½ cup Heavy Cream
    • 120g Chopped Semi-Sweet Chocolate
    • Pinch of Salt

 

DIRECTIONS:

  1. Preheat oven at 180°C. Spray a 12-cup non-stick Bundit pan with cooking spray.
  2. Place chocolate in a heatproof bowl and pour boiling water over and stir until chocolate has melted. Set aside to cool.
  3. Place butter with caster sugar, brown sugar and vanilla extract into a mixing bow. Fit in the paddle attachment and beat on medium-high speed until mixture is pale and creamy.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Reduce the speed to medium and gradually add in the chocolate mixture, beating until well combined.
  6. Add in the sour cream and fold in well.
  7. Sift the icing sugar over the mixture and fold in slowly. Sift in the flour and cocoa powder and fold in until mixture is well combined.
  8. Scrape batter into prepared baking pan and bake for 45 – 50 mins. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 30 mins before turning out onto a wire rack to cool completely.
  9. Bring cream to a boil in a medium pot. Add chocolate and let stand 5 mins. Add salt and stir until smooth. Let stand for 10 mins, and then pour over cake, allowing the glaze to drop down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Sambal Chili Crayfish with Crispy Kang Kong

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22
Jul

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Sambal Chili Crayfish with Crispy Kang Kong

by Eric Low

In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! Singaporeans love their chilies and Sambal Chili is a spicy condiment used in many local food such as char kway teow, Hokkien Mee, Kang Kong or stingray.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Chili
    • 200g Shallots, minced
    • 20g Garlic
    • 30g Lemongrass
    • 20g Candlenuts
    • 20g Belachan
    • 250ml Oil
    • 1 tbsp Cincalok
    • 50g Palm Sugar
    • 100g Chili Paste

    Garnish

    • 100g Kang Kong, trimmed
    • Flour for dusting
    • Tempura Batter
    • Salt to taste

    Assembly

    • 8pcs Medium Crayfish, shelled and clean
    • 2 tbsp Oil
    • 2 tbsp Chopped Dried Shrimps
    • 100g Red Onions
    • 80g Sambal Chili from above
    • 2 tbsp Ketchup
    • 100ml Water
    • ½ no Tomato, seeded and diced
    • 1 stalk Spring Onion, diced

DIRECTIONS:

  1. In a food processor, blend shallots, garlic, lemongrass, candlenuts and belachan. Heat oil in sauce pan, sauté the paste mixture and chili paste till fragrant. Add cincalok and palm sugar. Thin out with a little water if necessary and cook for 15 mins. Set aside.
  2. Dust kang kong vegetable with flour. Dip in tempura batter and deep fry in hot oil till crispy. Drain and set aside.
  3. Heat oil in wok. Sauté dried shrimps till fragrant, add the red onions and cook briefly. Add the cray fish pieces and stir in the sambal chili, ketchup and water. Bring to boil, cook for another two minutes.
  4. Transfer crayfish to serving dish, garnish with extra sauce, diced tomatoes, spring onions and crispy kang kong.
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