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Gula Melaka Sweet Potato Balls (Onde Onde)

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22
Jul

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Gula Melaka Sweet Potato Balls (Onde Onde)

by Julie Yee

Sink your teeth into this classic Nonya Kueh, Onde Onde which is Sweet Potato Balls coated with coconut and oozing Gula Melaka.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 12

INGREDIENTS:

  • 200g Sweet potato
  • 110g Glutinous rice
  • 60g Boiled hot water
  • 1 tbsp Fine sugar
  • A pinch of salt
  • 130g Gula melaka (chopped finely)
  • 100g Steamed white grated coconut with ¼ tsp of salt

DIRECTIONS:

  1. Mix the hot mashed sweet potato, glutinous rice flour, sugar, salt, pandan paste & hot boiling water into the mixer & beat till a smooth dough is formed.
  2. Divide into 10gm portion. Cover the dough and rest for 10mins.
  3. Flatten each piece into round shape & wrap 10gm of Gula Melaka mixture in it.
  4. Bring a big pot of water to boil. Add in pandan leaf and simmer for 10mins.
  5. Put in the balls & cook under medium heat till they float up.
  6. Coat with desiccated coconut immediately.
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Oreo Cheesecake Cupcake

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22
Jul

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Oreo Cheesecake Cupcake

by Michele Ow

Enjoy your weekend with these delightful and easy-to-bake Oreo Cheesecake Cupcakes by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 6 no. Oreo cookies (4 left whole for the bottom of the cupcakes and 2 chopped for the filling)
  • 30g Icing sugar
  • 200g Cream cheese
  • 30g Egg whites
  • Pinch of salt

DIRECTIONS:

  1. Preheat oven to 150°C. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
  2. Beat together cream cheese and powdered sugar until it’s smooth.
  3. Add eggs whites and mix until combined but use medium speed and do not over mix it.
  4. Add pinch of salt and mix.
  5. Fold in coarsely chopped Oreo cookies.
  6. Fill each cup over the Oreo cookie , almost to the top.
  7. Bake for about 25 minutes (until the center appears set and the toothpick inserted in the center comes out clean).
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Fried Rice with Jinhua Ham and Cabbage

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22
Jul

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Fried Rice with Jinhua Ham and Cabbage

by Eric Low

Following the heels of the savoury pork dish, comes an equally delightful Fried Rice with Jinhua Ham and Cabbage. Taste the heavenly fried rice with dry-cured Jinhua Ham that simply spells bliss.

Cuisine : Asian  Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 8 tbsp Oil
  • 4 Large Eggs (beaten)
  • 1 tbsp Chopped Garlic
  • 200g Kailan Stalks/Cabbage (diced)
  • 1 tbsp Fish Sauce
  • 80g Diced Jinhua Ham
  • 150g Peeled Small Shrimps (blanched)
  • 5 cups of Cooked Rice
  • 2 tbsp Concentrated Chicken or Scallop Stock
  • 2 stalks of Spring Onions (diced)
  • ½ tsp Coarse Ground Pepper

DIRECTIONS:

  1. Heat oil in wok and scramble the eggs till foamy. Add the garlic, cabbage and fish sauce, sauté till fragrant.
  2. Add Jinhua Ham and blanched fresh shrimps and. Cook for two minutes.
  3. Mix in the cooked rice and fry until well mixed. Season with concentrated chicken or scallop stock. Add spring onions and pepper, toss evenly and serve immediately.
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Sugar Jam Roll

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22
Jul

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Sugar Jam Roll

by Julie Yee

Try this moist Sugar Jam Roll recipe by Chef Julie Yee for your next baking session!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • Group 1
  • 70gm Cake /Top/HK Flour
  • 1/2 tsp Baking Powder
  • Group 2
  • 3 Egg White
  • 6 Egg Yolk
  • 70gm Fine Sugar
  • 1 tsp Vanilla Extract
  • Group 3
  • 50gm Hot Corn Oil
  • 50gm Hot Milk
  • Jam

DIRECTIONS:

  1. Sift Group1 (Flour & Baking Powder) together.
  2. Beat egg white till soft peak with sugar.
  3. Add in egg yolk & vanilla (Group 2) gradually.
  4. Whisk till thick & ribbon stage.
  5. Pour in the warm milk & whisk for another 10 seconds.
  6. Hand fold sifted flour gently.
  7. Pour in the hot oil at one go and hand mixed till well mixed quickly.
  8.  Bake at 200ºC for 12mins.
  9. Cover with a clean wet towel till use.
  10. Spread your favorite filling onto the sponge sheet and roll tightly.
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Spiced Christmas Muffins

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22
Jul

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Spiced Christmas Muffins

by Philia Ng

Bake these beautiful spiced muffins for Christmas breakfast to share it with your family!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 85g Unsalted butter
  • A pinch of Salt
  • Group B
  • 125g Flour
  • 1/2 tsp Mixed spice powder
  • 105g Castor sugar
  • Group C
  • 1 Egg
  • Group D
  • 75g Full cream milk

DIRECTIONS:

  1. Combine Group A (Unsalted Butter and Salt) and B (Flour, Mixed Spice Powder, Castor Sugar) together until it is well mixed.
  2. Add in Group C (Egg) and mix well.
  3. Combine Group D (Full Cream Milk) to the mixture and mix well.
  4. Fill the muffin tray to ¾ full and bake for 180 degree Celsius for 15 mins.
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Traditional Sliced Bak Kwa

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22
Jul

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Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g

INGREDIENTS:

  • 600 g Shoulder Butt / Twee Bah (deveined)
  • 150 g Fine Sugar
  • 2 tbsp Thai Fish Sauce
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Light Soya Sauce
  • A pinch of Pepper
  • 1/2 tbsp Rose Wine
  • 3 tbsp Margarine/ Lard
  • 1/2 tsp MSG (Optional)
  • 1/2 tbsp Papaya Oil (Optional)
  • 284 Char Siew Red Coloring
  • Use Nitrite Powder to retain the meat color.
  • Keep it for less than 3 months.

DIRECTIONS:

  1. Mix all the seasonings in a big bowl.
  2. Place all the minced meat inside & mix well. Leave it for ½ hr.
  3. Press thinly on tray / bamboo sieve greased with oil.
  4. Place in oven at 50 C for 2hr or under the sun 1day till dry.
  5. Store in freezer lined with paper. Bak Kwa can be kept for 3mths.
  6. Grill at 250C till golden brown (5 minutes).
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Pistachio Mousse made with Push Up Pops Flower Shape

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22
Jul

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Pistachio Mousse made with Push Up Pops Flower Shape

by Martellato

Indulge yourself with this light and fluffy mousse that will surely tantalize your sweet tooth! This eye-catching dessert will complement any garden or child-friendly party while not forgetting its sweet and crunchy texture as a bonus.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 38 mins Ready in : 18 mins Serves : 4

INGREDIENTS:

  • Chocolate Biscuit without Flour
    • gr 375 Butter
    • gr 185 Sugar
    • gr 25 Cocoa powder
    • gr 210 Yolks
    • gr 150 Whole eggs
    • gr 400 Dark chocolate 65%
    • gr 675 Albumen
    • gr 2250 Sugar

    Pistachio Mousse

    • gr 300 Sugar syrup
    • gr 250 Yolk
    • gr 1000 Whipped cream
    • gr 200 Pistachio paste
    • gr 20 Gelatine

    Pistachio Biscuit

    • gr 250 Almond flour
    • gr 400 Pistachio paste
    • gr 250 Icing sugar
    • gr 400 Yolk
    • gr 200 Whole eggs
    • gr 600 Albumen
    • gr 450 Sugar
    • gr 320 Flour

DIRECTIONS:

          Chocolate Biscuit without flour

  1. Mix the butter, sugar and cocoa together. Mix and whip up with a planetary mixer the eggs.

  2. Pour the mixture into the melted chocolate at 35° C.

  3. Whip the white eggs with sugar and then combine the two mixtures. Spread the compound at 6 mm thickness onto oven paper and cook at 165° C for 30 minutes. Check the baking frequently because the biscuit have to remain soft.

    Pistachio Mousse

  4. Whip up the yolk with hot syrup at 121° C. Let the compound cool down and add the gelatine, already softened in water, pressed and melted.

  5. Mix well, then add the pistachio paste and the cream not completely whipped in 2 times. Mix well and pour into the moulds.

    Pistachio Biscuit

  6. Whip 400 grams of yolks and 200 grams of whole eggs and add the compound gradually to the flour, the pistachio paste and icing sugar.

  7. Add the 600 gr of white eggs mounted with 450 gr of sugar and 320 gr of flour later.

  8. Spread the biscuit to about 3 mm of thickness and bake at 230 ° C for about 8 minutes.

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Orange Hokkaido Cupcakes by The Cooking Doctor

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22
Jul

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Orange Hokkaido Cupcakes by The Cooking Doctor

by Jehanne Ali

Fluffy cottony cupcakes are at your disposal with this easy recipe, which is low in calorie yet tastes so good and versatile. Using a Kitchenaid mixer, whip the egg whites until meringue-like in no time at all, it is after all the one investment that most home bakers fall in love with. Silicone cupcake liners are not only trendy but you are also doing your part for the environment – they are re-usable and each pack comes in gorgeous multiple colours!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 12-15 large cupcakes

INGREDIENTS:

  • 3 large eggs, separated
  • 60g castor sugar
  • 50ml canola oil
  • 50ml milk
  • 1 tsp vanilla extract
  • ½ orange (juice and rinds)
  • 80g cake flour
  • A pinch of salt
  • ¼ tsp cream of tartar

DIRECTIONS:

  1. Using the stand mixer, whip the egg whites with cream of tartar until soft peaks are formed.
  2. Add half of the sugar and continue beating until stiff peaks meringue are formed.
  3. In a separate bowl, hand whisk the egg yolks with salt, remaining sugar, vanilla and orange rinds until almost pale.
  4. Add 2 tbsp orange juice and milk.
  5. Once combined, add the cake flour and combine well.
  6. Fold in the egg white meringue into the batter and spoon into silicone cupcake liners.
  7. Bake the cakes for 18-20 minutes at preheated oven of 170°C.
  8. Sprinkle with icing sugar on serving and orange wedges.
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Traditional Italian Risotto with Saffron and Parmesan Cheese (Risotto alla Milanese)

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22
Jul

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Traditional Italian Risotto with Saffron and Parmesan Cheese (Risotto alla Milanese)

by Daniele Sarno

If you are looking for a simple dish, that both tastes and look beautiful, this recipe for Traditional Italian Risotto with Saffron and Parmesan Cheese will not disappoint!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 12

INGREDIENTS:

  • 150 ml Extra-virgin olive oil
  • 1 Diced medium onion
  • 5 gr Saffron threads
  • 3 1/2 Cups chicken stock, hot
  • 1 kg Vialone Nano rice
  • 200 ml White wine
  • 250 g Unsalted butter
  • 250 g Grated Parmigiano-Reggiano

DIRECTIONS:

  1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.
  2. Meanwhile add the saffron to the stock, stirring to infuse.
  3. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  4. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.
  5. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more
  6. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
  7. Stir in the butter and cheese until well mixed.
  8.  Portion risotto into 12 warmed serving plates, serving with extra cheese.
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Panna Cotta with Fruit Compote

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22
Jul

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Panna Cotta with Fruit Compote

by Jehanne Ali

Panna Cotta is an Italian classic which is simple to make at home with this recipe shared by Chef Jehanne Ali! It tastes amazing when served with fruit compote!

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

INGREDIENTS:

  • 100ml Heavy cream
  • 100ml Greek yogurt, cold
  • ½ no. Vanilla pod
  • 2 tbsp Caster sugar (or honey)
  • 1 tbsp Gelatin powder

DIRECTIONS:

  1. Simmer the cream with sugar and vanilla beans until it reaches boiling point.
  2. In a separate bowl, sprinkle the gelatin in a bowl of 3 tbsp cold water.
  3. Using double boiling or microwave, melt the gelatin and pour into the hot cream.
  4. Add the yogurt, and mix well.
  5. Divide into jars and chill until set.
  6. Serve with fruit compote on top.
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