Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

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Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

by President

This decadent French parfait, bursting with ginger flavours, is perfect for entertaining. Thanks to its unique flavour note, ginger can be enjoyed with a wide range of fruits. Add a touch of orange or lemon zest to freshen your palate!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6


INGREDIENTS:

  • 125ml Whole Milk
  • 40g Wild Ginger Flower (Bunga Kantan, sliced)
  • 30g Ginger (grated)
  • 3 Egg Yolks
  • 100g Caster Sugar
  • 250g President Whipping Cream (chilled)

DIRECTIONS:

         To infuse milk

  1. In a saucepan, bring the milk, wild ginger flower and ginger to a boil.

  2. Turn off heat, cover pan with a lid, and set aside to infuse for 10 minutes.

    To prepare custard

  3. In a mixing bowl, whip the yolks and sugar until creamy. Add the infused milk, whisk to mix, then strain the mixture back into the saucepan.

  4. Cook over low heat, stirring continuously, until mixture reaches a temperature of 83°C, or until it coats the back of a spoon. Pour immediately into a mixing bowl to stop the cooking; chill.

    To prepare parfait

  5. Whip the cold cream until thick and foamy. Add the chilled ginger custard and whip to mix well. Pipe into 7cm-diameter half-sphere moulds (preferably silicon). Freeze.

    To serve

  6. Unmould the ice cream 10 to 15 minutes before serving. Plate and decorate with bunga kantan petals. You can also serve the ice cream with strawberry, raspberry or chocolate sauce.

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Rice Pudding with Raspberry Jelly

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Rice Pudding with Raspberry Jelly

by President

An elegant dessert that is sure to be a crowd pleaser. Soak gelatin in cold water, as anything less than cold may interfere with the blooming stage.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6


INGREDIENTS:

Rice Pudding

  • 200g Arborio (Risotto) Rice
  • 1 litre of Milk
  • 1 Vanilla Pod (split), or I tsp Vanilla Essence
  • 1 pinch of Salt
  • 100g Caster Sugar
  • 4 Eggs
  • 200ml President Whipping Cream (whipped until stiff)

Raspberry Jelly

  • 200g Fresh or Frozen Raspberries
  • 40g Sugar
  • 5g Gelatin Powder (soaked in 25ml cold water)

DIRECTIONS:

          To prepare rice pudding

  1. Wash the rice until water runs clear. Place the rice in a saucepan with enough cold water to cover and bring to boil. Cook for 1 minute and strain. Rinse rice under running water.

  2. In a saucepan, heat up the milk, split vanilla pod (or essence) and a pinch of salt. When the milk is boiling, add the rice. Cover saucepan with lid and transfer to a preheated oven and bake at 150°C for 25 minutes.

  3. Meanwhile, beat together the sugar and eggs until creamy. Remove the cooked rice from oven and add sugar-and-egg mixture, stirring continuously for 2 to 3 minutes to prevent egg from coagulating and spoiling the texture of the pudding. Refrigerate until cold.

  4. Add in whipped cream, mix well and set aside.

    To prepare jelly

  5. Combine raspberry and sugar in a saucepan and bring to boil over medium heat. Add soaked gelatin and cook for 1 minute. Blend the mixture for a fine texture.

    To serve

  6. Layer rice pudding and jelly in a jar and set in the refrigerator to chill. Serve chilled, decorated with a dollop of Chantilly and fresh raspberries, if desired.

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Vanilla Sugar Cookies

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Vanilla Sugar Cookies

by McCormick

Have fun with the kids in the kitchen as you engage their help with this recipe. Spend some bonding time together and be rewarded with these amazing sweet treats!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 135 mins Cook : 8 mins Ready in : 143 mins Serves : 54 cookies


INGREDIENTS:

  • 2 ¾ cups Flour
  • 2 tsp McCormick® Cream of Tartar
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 1½ cup Sugar
  • 1 cup (or 2 sticks) Butter (softened)
  • 2 Eggs
  • 2 tsp McCormick® Pure Vanilla Extract or 2 tsp Premium Imitation Vanilla Extract
  • Additional Sugar or Colored Sugar (for rolling)

DIRECTIONS:

  1. Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  2. Refrigerate dough about 2 hours or until firm.
  3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.
  4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops


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Superlative Chicken Consommé with Porcini Mushrooms and Dried Scallops

by Eric Low



This recipe adds a twist to the traditional clear chicken soup. Minced chicken is first added with the egg white and mixed well. Mushrooms are then added before the rest of the ingredients and left to simmer for 2 hours.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 135 mins Ready in : 150 mins Serves : 2


INGREDIENTS:

  • Dried Scallops
  • Mince Chicken
  • Egg Whites
  • Porcini Mushrooms (soaked in 300ml water)
  • Jinhua/Yunnan Ham
  • Old Ginger
  • Spring Onions
  • Water
  • Maggi Concentrated Chicken Stock or Chef Master Stock

Garnish

  • Quail Eggs (hard boiled)
  • Wolf Berries (pre-soaked in Shaoxing Wine)

 

DIRECTIONS:

  1. Rinse dried scallops with water, pulse in blender till finely shredded.
  2. Combine mince chicken with egg whites and mix well. Remove porcini mushrooms from water and retain soaking liquid. Dice the mushrooms and add to the mince chicken.
  3. In a soup pot or deep casserole, mix dried scallop, mushroom and mince chicken together. Add ham, ginger and spring onion. Pour in the retain water from soaking of mushrooms and extra 200ml water. Add in concentrated stock to the soup base and mix well.
  4. Bring soup to boil, stirring gently along. When almost boiling, stop stirring and allow the chicken mix to cake up on the surface. Simmer on gentle heat for 2 hours.
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Braised Chicken with Chestnuts and Mushrooms

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Braised Chicken with Chestnuts and Mushrooms

by Eric Low

Braised Chicken with Chestnuts and Mushrooms is one memorable succulent dish. Try cooking this traditional recipe and be amazed at how easy it is to create an impressive mushroom dish!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 110 mins Ready in : 125 mins Serves : 4


INGREDIENTS:

Gravy

  • 2 tbsp Oil
  • 2 slices of Old Ginger
  • 6-8 cloves of Garlic (unpeeled, smashed)
  • 1 piece of Cao Guo (Indian Cardamon)
  • 1 piece of Cinnamon Stick
  • 1 tsp Cloves
  • 1 piece of Danggui
  • 1 tsp Sichuan Peppercorns
  • 2 pieces of Star Anise
  • 150ml Japanese Soya Sauce
  • 1 tbsp Dark Soya Sauce
  • 1 tsp Salt
  • 550ml Water
  • 2 tbsp Sugar (or 60g Rock Sugar)
  • 2 pieces of Coriander Root

Stuffing

  • 200g Fresh Chestnuts (peeled)
  • 100g Carrots (cut into cubes)
  • 30g Dried Shitake Mushrooms (soaked)

Assembly

  • 1 Whole Chicken (~1.2-1.5kg), chopped into bite-sized pieces
  • 4 tbsp Oil
  • Cornstarch (for thickening)
  • Fresh Coriander Leaves (for garnish)
  • Dash Shaoxing Huatiao Wine

DIRECTIONS:

  1. Heat oil and sauté garlic and whole spices for gravy till fragrant. Combine rest of ingredients for gravy in a sauce pot.
  2. Bring to boil and simmer for 30 minutes. Strain sauce and discard spices.
  3. Half fill pressure cooker with water. Add chestnuts and pressure cook for 30 minutes.
  4. In a braising pan, heat oil and lightly brown the chicken pieces. Add the carrots, mushrooms and pour in the pre-simmered gravy. Bring to boil and simmer for 40 minutes.
  5. Thicken braising sauce slightly with cornstarch solution. Serve chicken garnished with coriander leaves and drizzle some Shaoxing Wine over.
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Lemon Thyme Marinated Lamb Rack with Finely Chopped Ratatouille & Traditional Gratin Dauphinois

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Lemon Thyme Marinated Lamb Rack with Finely Chopped Ratatouille & Traditional Gratin Dauphinois

by Susanne Despature

The slow oven cooking method ensures the tenderness of the lamb rack. Let the Lemon Thyme Marinated Lamb Rack tease your taste buds and serve with ratatouille in finely chopped texture and gratin dauphinois.

Cuisine : European Course : Main Skill Level : Novice
Prep : 200 mins Cook : 80 mins Ready in : 280 mins Serves : 4


INGREDIENTS:

Lamb Rack

  • 1 French Lamb Rack
  • 2 tbsp Olive Oil
  • Salt

Marinade

  • 2-3 cloves of Garlic (finely chopped)
  • 3 tbsp Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 tbsp Lemon Thyme or Thyme (finely chopped)
  • ½ tbsp Tomato Paste
  • ½ tsp Cracked Pepper

Ratatouille

  • 2 cloves of Garlic (chopped)
  • 1 Onion (diced)
  • ½ can of Chopped Tomatoes
  • 2-3 tbsp Olive Oil
  • 1 Green Zucchini
  • 1 Small Red and Yellow Bell Pepper
  • 1 Small Eggplant
  • Salt, Pepper, and Basil

Potato Gratin

  • 5-6 Large Potatoes (peeled, finely sliced, not too starchy)
  • 20g Butter
  • 2-3 cloves of Garlic (finely chopped)
  • 200ml Milk
  • 100ml Cream
  • 2-3 twigs of Thyme (leaves only)
  • 50g Grated Parmesan
  • Salt, Pepper, and Nutmeg

DIRECTIONS:

          For Lamb Rack

  1. In a small bowl, combine all ingredients for marinade. Marinate lamb rack for 2-3 hours in a sealed plastic bag in fridge (or better over night). 2 hours before serving, take lamb rack out of the fridge and put at room temperature for 30 minutes.

  2. Heat oven to 80° C, place a plate on the griddle.

  3. Heat olive oil in frying pan until very hot. Fry lamb rack on all sides for 3-4 minutes or until golden brown, then place on hot plate in the oven. Don’t cover.

  4. Leave for about 1 hour 15mins in the oven until temperature at core is 65° C (meat will have a nice pink colour, not overcooked!)

    For Ratatouille

  5. Sweat the garlic and onion in 1 tablespoon of olive oil. Add chopped tomatoes and cook for 5 minutes.

  6. Finely dice bell pepper, eggplant and zucchini (1×1 cm) and sauté them one by one in a little olive oil until they are just cooked.

  7. Combine all the cooked vegetables with the tomato sauce, season with salt and pepper and the finely chopped basil leaves. Set aside.

  8. Reheat just before serving.

    To Serve

  9. Spoon some ratatouille on each plate. Cut lamb rack in cutlets and serve 2 cutlets / person. Serve with potato gratin and some fresh rosemary.

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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

by Susanne Despature

Serve this layered dessert in individual glasses comparable to those served in professional restaurants. Enjoy the subtle sweetness of coconut meringue and the inviting scent of mango and raspberry trifle!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 200 mins Cook : 2 mins Ready in : 202 mins Serves : 4


INGREDIENTS:

Mango Coulis

  • 150g Mango and Passion Fruit Puree
  • Sugar Syrup
  • Lime Juice

Raspberry Coulis

  • 150g Raspberry Puree (frozen)
  • ¼ tsp Agar-Agar
  • Sugar Syrup
  • Lime Juice

Light Mascarpone Cream

  • 250g de Mascarpone (italian double cream)
  • 250g Plain Yoghurt (greek style)
  • 80g Icing Sugar
  • 1 zest of Kaffir Lime or Lime (finely grated)
  • 10cl Whipping Cream
  • 4 Coconut Macaroons
  • 6 Physalis

DIRECTIONS:

         For Mango and Raspberry Coulis

  1. Mix mango/passion fruit puree with a little bit of sugar and some drops of lime juice in a small bowl. Set aside.

  2. Bring raspberry puree, lemon juice and agar-agar to a boil in a small pan, boil for 1 minute. Pour into a small bowl, set aside.

    For Mascarpone Cream

  3. Add mascarpone in a medium bowl, soften a little bit with a rubber spatula, then add icing sugar & kaffir lime zest.

  4. Mix again, then add yoghurt and mix well until the preparation is very smooth.

  5. Fold the whipping cream carefully in and fill a piping bag with medium tip. Keep in fridge until use.

    To Serve      

  6. Put 4 nicely shaped glasses (20 cl) on a small tray. Cover the bottom of the glass with a little bit of mascarpone cream, cover with 2 tablespoons of mango coulis, then cover with coconut macaron.

  7. Start the same procedure again, but replace mango coulis with raspberry coulis. Cover with cling wrap and place in fridge for at least 3 hours or more.

  8. Decorate with physalis before serving.

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Roasted Lemon & Rosemary Marinated Spring Chicken

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Roasted Lemon & Rosemary Marinated Spring Chicken

by Susanne Despature

There are countless of ways to cook a chicken but a Roasted Lemon & Rosemary marinated Spring Chicken dish must surely be one of the tastiest. Learn the traditional French way to make fantastically flavoured spring chicken with kaffir lime leaf, baby ovan potatoes and a garden vegetable filling.

Cuisine : European Course : Main Skill Level : Novice
Prep : 80 mins Cook : 55 mins Ready in : 135 mins Serves : 6


INGREDIENTS:

 

  • 2 Spring Chicken
  • 1 Kaffir Lime (finely grated)
  • 1 Lime (juice)
  • 2 cloves of Garlic (finely chopped)
  • 2-3 sprigs of Rosemary
  • 10-12 Double Kaffir-Lime Leaves (combava)
  • 3 tbsp Olive Oil
  • 6 Black Peppercorns (coarsely chopped)

Young Potatoes

  • 600g Mini Potatoes
  • 1 Garlic Bulb
  • Olive Oil
  • Rosemary
  • Fine Sea Salt (fleur de sel)

Spring Vegetables

  • 100g Baby Carrots
  • 50g Snow Peas
  • 1 Yellow Zucchini
  • 1 Broccoli (florets)
  • Salt and Butter

DIRECTIONS:

  1. Preheat oven to 210°C.
  2. Mix all ingredients for the marinade, then rub each part and the inside of the spring chicken with the mixture. Stuff the chicken with some sprigs of rosemary and the kaffir lime leaves. Leave to marinate for an hour or more.
  3. Put them (lying on their side) in an oven-safe dish, with cloves of garlic and washed (but not peeled) young potatoes around it. Drizzle with olive oil, fine sea salt and rosemary.
  4. Put the oven-safe dish in the oven and cook. After 15 minutes, take the oven-safe dish out, turn the cockerels on their other side and cook for another 10 to 15 minutes.
  5. Turn down the temperature to 160°C. and cook for 10 more minutes on their back and 5 more minutes on their belly.
  6. Switch off the oven and allow to rest 10 minutes.
  7. To check that the chicken are thoroughly cooked: with a small cutting knife, pierce one leg at the joint. The juices should run clear. Add salt and pepper to taste.

    For Spring Vegetables

  8. Wash all the vegetables and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  9. Before serving, heat up the vegetable in a frying pan with a knob of butter.

  10. To finish, carve the spring chicken and serve with the potatoes and mixed vegetables.

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

By Susanne Despature

Sharing a similar aroma of freshly baked bread, Venere rice contains high vegetal substance content with a higher anti-ageing value than normal rice. Chef Susanne’s simple recipe with a tempting creamy garlic sauce promises a real treat.

Cuisine : European Course : Main Skill Level : Novice
Prep : 130 mins Cook : 30 mins Ready in : 160 mins Serves : 4


INGREDIENTS:

  • Creamy Garlic Sauce
    • 60ml Fish Stock
    • 60ml Dry White Wine
    • 100ml Liquid Cream (35% fat)
    • 50g Cold Butter
    • 2 cloves of Garlic (chopped or crushed)
    • 3 Ripe Tomatoes (diced)
    • 20g Basil Leaves (finely chopped)
    • Salt and Pepper
    • Lemon Juice

    Spring Vegetables

    • 100g Carrots
    • 50g Snow Peas
    • 2 Green Asparagus or Broccoli Florets
    • Salt and Butter

    Wild Rice

    • 100g Wild Rice
    • 200ml Water
    • 20g Butter
    • Salt

    Salmon Fillet

    • 4 Thick Salmon Fillet (120g per fillet, with skin)
    • 1-2 tbsp Grape Seed Oil
    • Salt and Pepper

DIRECTIONS:

          For Creamy Garlic Sauce

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.

  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.

  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.

    For Spring Vegetables

  4. Wash all the vegetables. Peel carrots and cut them into smaller chunks by slicing at an angle.

  5. Cut so that all vegetables are about the same size and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  6. Before serving, heat up the vegetable in a frying pan with a knob of butter.

    For Wild Rice

  7. Wash and soak wild rice in the right amount of water for 1-2 hours before cooking.

  8. Add 1 teaspoon of salt, then bring to a boil with lid on pot. Simmer for 10 minutes, turn off heat and let rest for 20 minutes (cooking time takes slightly longer than white rice).

    For Salmon Fillet

  9. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.

  10. Gently turn fish over and reduce heat to low.

  11. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.

    To Serve

  12. Spoon vegetables onto serving plates, then top with salmon fillet.

  13. Spoon creamy garlic & tomato sauce around the fillet and garnish with herbs. Add some wild rice in a separate dish.

    *Tip: How to peel and dice tomatoes

  14. Heat some water in a pan. Prepare the tomatoes: take away the stem, then cut the tomato crosswise on the bottom.

  15. Plunge them into the boiling water, for 30 seconds or until skin begins to peel. Take out with a slotted spoon and place in cold water.

  16. Drain, then remove skin carefully with a small knife. Remove flesh around the core (you can use for something else), then dice in 1 x 1 cm and set aside.

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Charcoal Cheese Bread

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Charcoal Cheese Bread

by Charlynn Gwee

Learn to bake this fragrant and soft Charcoal Cheese Bread by Chef Charlynn that is wholesome and beneficial to health!

Cuisine : Baking Course : Appetiser Skill Level : Novice
Prep : 270 mins Cook : 25 mins Ready in : 295 mins Serves : 4


INGREDIENTS:

  • 50g Water (Poolish Pre-Ferment)
  • 50g Plain Flour (Poolish Pre-Ferment)
  • Pinch of Yeast (Poolish Pre-Ferment)
  • 200g Bread Flour (Main Dough)
  • 50g Whole Wheat Flour (Main Dough)
  • 3g Charcoal Powder (Main Dough)
  • 150g Water (Main Dough)
  • 100g Poolish (Main Dough)
  • 5g Salt (Main Dough)
  • 2g Yeast (Main Dough)
  • 40g Cheese (Main Dough)

DIRECTIONS:

  1. Mix all ingredients under Poolish Pre-Ferment together and leave at room temperature for 2-3hrs before putting in the chiller to rest.
  2. For the main dough, follow Steps 3 to 11.
  3. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  4. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  5. Gradually add in cheese at a low speed.
  6. Rest dough in an oiled container for 45 minutes.
  7. Do a stretch and fold.
  8. Rest for 30 minutes.
  9. Cut dough and pre shape.
  10. Final shape dough and let proof.
  11. Bake at 210C for 25 minutes.
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