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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

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22
Jul

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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

by Eric Low

There is nothing quite as satisfying as a good plate of Nasi Lemak, which can be served any time of the day! Not only will you try and know how to cook rice using the perfect proportion of coconut milk, you can also make your own Ikan Bilis Cincalok Sambal. This versatile sauce recipe can also be replicated for other dishes as desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Ikan Bilis Chilli
    • 200ml Oil (plus extra if needed)
    • 200g Shallots (finely minced)
    • 4 cloves of Garlic
    • 2 stalks of Lemon Grass (trimmed, use only bottom half)
    • 50g Dried Anchovies (ikan bilis), rinsed
    • 500ml Wet Chilli Paste
    • 1 piece of Belachan
    • 1 tbsp Cincalok
    • 100g Sugar/Gula Melaka
    • 1 tsp Salt

    Nasi Lemak

    • 280g Jasmine Rice
    • 350ml Water
    • 1 tsp Salt
    • 2 pieces of Pandan Leaves
    • 4 tbsp Thick Coconut Milk

DIRECTIONS:

         For Sambal Ikan Bilis Chilli

  1. Finely ground shallots, garlic and lemon grass together into a paste.

  2. Heat oil and sauté the paste till fragrant, add dried shrimps and cook for another minute.

  3. Pour in wet chilli paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.

  4. Add belachan, cincalok, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.

    For Nasi Lemak

  5. Wash rice and drain dry. Transfer to rice cooker and add water and salt

  6. Cover cooker with lid, bring water to boil. Add coconut milk and pandan leaf. Continue cooking until rice is done

  7. Allow resting for 10 minutes before opening the lid to fluff the rice. Serve rice with sambal anchovies

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Oreo Yogurt Butter Cake

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22
Jul

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Oreo Yogurt Butter Cake

by ToTT

The hunt for the perfect butter cake recipe is over! Try this Oreo Yogurt Butter Cake by Chef Julie that is moist and highly enjoyable.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 220 gm Plain Flour
  • 11/2 teasp Baking Powder
  • 1/2 teasp Baking Soda
  • 1/2 teasp Salt
  • 100 gm Salted Butter
  • 170 gm Fine Sugar
  • 2 no Egg
  • 240 ml Non-fat Yogurt
  • 1 teasp Vanilla Paste
  • 60 gm Oreo Cookies

DIRECTIONS:

  1. Preheat oven 180°C.
  2. Line 2 x 7”loaf tin or 8” round pan.3
  3. Sift all the flours (Group 1).
  4. Cream butter and sugar till light.
  5. Add the beaten eggs slowly
  6. Fold in gently 1/3 flour until combined. Followed by ½ portion yogurt. Repeat again and finished off with the flour.
  7. Lastly, add in the crushed Oreo cookies.
  8. Pour batter into greased pan and arrange Oreo on top.
  9. Bake for 40-50mins for 8” round pan or 30mins for the loaf tin.
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Organic Chicken Breast with Morel Sauce

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22
Jul

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Organic Chicken Breast with Morel Sauce

by Francois Mermilliod

Savour this moist and tender chicken breast that is sous vide to perfection and topped with a creamy Morel Sauce by Chef Francois Mermilliod.

Cuisine : European  Course : Main Skill Level : Novice
Prep : 5 mins Cook : 70 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • Organic Chicken Breast
    • 100g Chicken breast (skinless)
    • 10ml Yellow wine
    • 1g Salt
  • Morel Sauce
    • 2-3 pcs Morel
    • 10ml Cream
    • 10g butter

DIRECTIONS:

          For the Organic Chicken Breast

  1. Put the chicken in vacuum bag and add 10g of cream to it.

  2. Cook in water at 62°C for 1.5 hours.

  3. Open the bag, remove the chicken, keep it warm.

  4. Boil the liquid and strain.

    For the Morel Sauce

  5. Place butter sauce pot over medium heat. Cook until translucent.

  6. Add morels and a pinch of salt. Stir it occasionally.

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Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

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22
Jul

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Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

by Eric Low

This tasty Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms dish will surely get you salivating! Prepare this tender and juicy chicken dish, which contains the finest essence of Jin Hua Ham and mushrooms. 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 70 mins Cook : 20 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

  • Chicken
    • 1 tbsp Oyster Sauce
    • 1 tsp Dark Soya Sauce
    • 12 slices of Ginger (finely sliced)
    • 400g Boneless Chicken Leg (cut into 4cm dices)
    • ½ tsp Coarse Ground Black Pepper
    • 1 tbsp Corn Starch

    Assembly

    • 12 pieces of Jin Hua Ham, sliced (use Italian Parma Ham if Jinhua Ham is not available)
    • 12 pieces of Chinese Dried Mushrooms (soaked and stalks trimmed)
    • Dried Lotus Leaves, soak in warm water for 10 minutes

    Garnishing

    • Dash of Shaoxing Huatiao Wine (绍兴花雕酒)
    • Coriander Leaves (香叶)

DIRECTIONS:

  1. Marinate chicken with rest of ingredients for an hour.
  2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a slice of ham and a piece of mushroom.
  3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.
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Kueh Salat

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22
Jul

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Kueh Salat

by Julie Yee

Learn to make a traditional and mouth-watering Nonya Kueh Salat which layers of flavourful rice topped with sweet kaya custard.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 220 mins Cook : 75 mins Ready in : 295 mins Serves : 6-8

INGREDIENTS:

  • 300 gm Glutinous Rice (Pulot Layer)
  • 150 gm Thick Coconut Milk (Pulot Layer)
  • 60 gm Water (Pulot Layer)
  • 1/4 teasp Salt (Pulot Layer)
  • Pandan Leaf (Pulot Layer)
  • 3 no Eggs (Pandan Layer)
  • 100 gm Sugar (Pandan Layer)
  • 1 tbsp Custard Powder (Pandan Layer)
  • 40 gm Rice Flour (Pandan Layer)
  • 50 gm Fresh Pandan Juice (Pandan Layer)
  • 1/4 teasp Salt (Pandan Layer)
  • 280 gm Thick Coconut Milk (Pandan Layer)

DIRECTIONS:

  1. To make the rice layer, start by soaking the rice for at least 3hrs.
  2. Pour coconut milk. Water & salt into it.
  3. Put the pandan leaf and steam for 30mins.
  4. Drizzle with the bunga telang flower juice if using.
  5. ** Check rice is cooked or not, if not drizzle with 1 tbsp. of water.
  6. Use a fork to slight mix the blue rice.
  7. Press rice with wet a presser or spatula till slightly compact.
  8. Keep rice in steamer while preparing the kaya.
  9. To make the kaya layer, start by mixing sugar, custard powder, rice flour, fresh pandan juice, salt and thick coconut milk except the eggs till smooth.
  10. Add in the eggs last.
  11. Cook over the medium heat till slightly thickened.
  12. Pour over the hot rice & steam at medium low fire for another 25mins till kaya has soft set. 
  13. Tips: Do not soak glutinuous rice overnight as all the fragrant will be dissolved. |Pro-long or high heat steaming of the kaya will dehydrate and “aged” the kaya. | Cover a dry towel over the kaya to prevent steam water from staining the kaya.
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Moist Organic Apple Cake

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22
Jul

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Moist Organic Apple Cake

by Daniele Sarno

Desserts can be delicious and healthy with this Moist Organic Apple Cake topped with Toasted Pine Nuts by Chef Daniele Sarno!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 6

INGREDIENTS:

  • 3 Organic apples
  • Juice of 1 lemon
  • 120g Muscovado sugar
  • Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
  • 3 nos. Organic whole eggs
  • 170g Unbleached organic plain flour
  • 90g Unsalted butter
  • 10g Natural baking powder for 170g flour
  • 30g Pine nuts

DIRECTIONS:

  1. Gently melt the butter into a small casserole, taking care that it doesn’t burn.
  2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
  3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
  4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
  5. Add the apples.
  6. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes at 170°C or until a skewer inserted in the center of the cake comes out clean.
  7. Serve with whipped cream, custard or vanilla ice cream.
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Longevity Noodles with Superior Stock and Quail Eggs

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22
Jul

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Longevity Noodles with Superior Stock and Quail Eggs

by Eric Low

This popular noodle dish is often served on birthdays, New Years, and other special occasions. Serve it with Superior Stock and Quail Eggs paired with home-made broth,  ideal for your empty stomach!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 400g Longevity Noodles
  • 6 tbsp Oil (for cooking)
  • 1 tsp Chopped Garlic
  • 200g Pork Loin or Fillet (sliced), marinated with dash of Maggi Seasoning Sauce and 1 tbsp Cornstarch
  • 30g Dried Shitake Mushrooms (sliced)
  • 100g Chinese Chives (koo chye), cut into 3cm lengths
  • 1 litre of Water
  • 3 tbsp Concentrated Chicken or Scallop Stock
  • 2 tbsp Oyster Sauce
  • 12 pieces of Prawns (peeled)
  • 200g Bean Sprouts
  • Cornstarch (for thickening)
  • 12 pieces of Quail Eggs (hard boiled and peeled)

DIRECTIONS:

  1. In a large pot of boiling water, blanch noodles for 5-10 minutes until tender. Refresh in cold water and set aside.
  2. Heat oil in wok, sauté garlic till fragrant. Add pre marinated pork slices and cook briefly. Stir in mushrooms and Chinese chives and sauté for 2 minutes.
  3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
  4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.
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Steamed Fish Fillet with Zucchini Ratatouille

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22
Jul

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Steamed Fish Fillet with Zucchini Ratatouille

by Susanne Despature

Savour the sweetest, most delicious seafood you’ve ever tasted with Chef Susanne’s Steamed Fish Fillet recipe with a side of refreshing Zucchini Ratatouille!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 42 mins Ready in : 52 mins Serves : 4

INGREDIENTS:

  • 4 Threadfin fillet (or red snapper, barramundi), 120g/ pc
  • 1 no Big yellow onion
  • 2 cloves Garlic
  • 10 g Butter
  • 1 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 1 tbsp Raw sugar
  • 1 no Zucchini
  • 1 can Tomatoes, chopped
  • 1/2 bunch Sweet basil
  • Salt, pepper, thyme

DIRECTIONS:

  1. Place thread fin fillet in steamer basket.
  2. Peel the onion and slice it finely in a food processor. (Set aside)
  3. Do the same with the zucchini (if zucchini is too large, cut in two, length wise, set aside.)
  4. Chop the garlic finely using a mini bowl of food processor.
  5. In a non-stick pan or wok, heat the butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt. Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 minutes, until the onion are caramelized and soft.
  6. Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
  7. Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 minutes or until the juices have reduced a little bit. Season to taste with salt and pepper, add finely chopped basil.
  8. Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
  9. On a plate, place 2-3 spoonful of ratatouille in the middle. Top with fish and garnish with basil.
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Strawberry Shortcake

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22
Jul

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Strawberry Shortcake

by Philia Ng

The moist Japanese Vanilla Sponge layered with Chantilly Cream and fresh strawberries is the best way to end your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • Japanese Vanilla Sponge
    • 3 Eggs
    • 95g Sugar
    • 30g Milk
    • 90g Cake flour
    • 30g Melted unsalted butter
  • Chantilly Cream
    • 400g Dairy whipping cream
    • 40g Icing sugar

DIRECTIONS:

         For the Japanese Vanilla Sponge

  1. Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
  2. Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon stage.
  3. Fold in the sieved flour into the batter.
  4. Lastly, add in the melted butter and fold it well.
  5. Bake it at 180°C, non-fan mode for 25 minutes.

    For the Chantilly Cream                 

  6. Whisk the cream until soft peaks.

  7. Add in the icing sugar and whisk until it is stiff.

  8. Chill until you are ready to use it.

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Clam Chowder

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22
Jul

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Clam Chowder

by Michele Ow

Try this amazingly creamy Clam Chowder that is made from scratch with live clams and enjoy the true taste of seafood!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

  • ½ Live clams
  • 1 no. Potato for baking
  • 4 pcs Bacon
  • ½ no. Onion
  • Butter
  • Cream
  • Olive oil
  • Chives for garnish

DIRECTIONS:

  1. Bake potato in foil in oven @ 180°C for 30 mins.
  2. Allow potato to cool before shredding.
  3. In a wok, steam clams lightly. Remove the shells and clam meat; reserve liquid.
  4. Lay out 2 strips of bacon and slice finely into strips.
  5. Heat a sauce pan. Add butter and olive oil and fry onions until translucent. Add bacon and fry until fragrant.
  6. Add clam juice and water, following by shredded baked potato. Allow to simmer for 20 minutes.
  7. Finish with cream.
  8. Place the other 2 pieces of bacon between kitchen towels and put in microwave for 3 minutes.
  9. Place soup in 2 bowls and garnish with bacon piece and chives.
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