Tofu Cheesecake

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Tofu Cheesecake

by Trish Yee

Looking for a healthy Cheesecake recipe? Than you got to try this light, silky smooth Tofu Cheesecake that is nutritious and delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 270 mins Serves : 6-8


INGREDIENTS:

  • 120g Digestive biscuits (Base)
  • 70g Butter, melted (Base)
  • 150g Silken tofu (Filling)
  • 125g Cream cheese (Filling)
  • 80g Greek yoghurt (Filling)
  • 25g Butter, melted (Filling)
  • 50g Icing sugar (Filling)
  • 30g Milk (Filling)
  • 20g Hot Water
  • 11/2 tsp Powdered Gelatine

DIRECTIONS:

  1. Prepare a 6 inch spring form pan by lining the base with baking paper.
  2. In a food blender, blend the biscuits until they resemble fine breadcrumbs.
  3. Transfer the crumbs into a bowl and stir in the melted butter. Press the crumbs onto the base of the pan, making sure it is as even as possible. Leave it in the fridge for at least 10min to set the base.
  4. Place all the ingredients for the filling into a food processor and pulse a few times to get a smooth mixture.
  5. In a small bowl, combine the gelatine and hot water and stir thoroughly until all the gelatine has dissolved.
  6. Add the gelatine to the filling and blend to incorporate thoroughly.
  7. Pour the filling through a sieve over the base. The sieve helps to remove any air bubbles.
  8. Place the cheesecake into the fridge and let set for at least 4 hours, preferably overnight.
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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

by Felix Chong

Relish the flavourful Iberico Pluma Pork with perfect Caramelized Onion topped with sweet Marsala wine that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 1


INGREDIENTS:

  • 1 kg Iberico Pluma Pork
  • 500 g US potato
  • 3 pcs Yellow onion
  • Drizzle of Extra virgin oil
  • 300 ml Veal stock
  • 2 tbsp Unsalted butter
  • 1 stalk Rosemary
  • 150 ml Marsala wine

DIRECTIONS:

  1. Place the potato in a pot of water with salt and bring to boil, simmer it and cook for 45 minutes till the potatoes are soft.
  2. Once the potatoes are cooked, remove from the water and set aside to cool.
  3. Remove the potato skin and place it in a mixer bow.
  4. De-vein the pork and season well with salt and pepper on both side of the meat.
  5. Heat up a non-stick pan, drizzle with olive oil and sear the pork on both sides.
  6. Meanwhile heat up another pot with olive oil, place the onion in and slowly caramelize it without browning them.
  7. Once the onion is caramelized, add in the cooked potato and lightly crush them. Season it well with salt and pepper.
  8. Heat up a small pot with the marsala wine. Flambé it till the alcohol burns out, further reduce it to almost half of it and add in the veal stock. Reduce for another 2 to 3 minutes and monte with butter.
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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

by Susanne Despature

We make new year’s resolutions in an attempt to start afresh and turn over a healthy new leaf. Losing weight is often on top on the list – but no need to survive on egg white and spinach alone! Shift to a fibre-rich diet with ample sources of lean protein – it’s the simplest way to reduce your calorie intake without eating less! Here’s a good way to start: this flavorful dish is high in proteins and fibers, contains some healthy fats and will fill you up so you can get on with your day.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4


INGREDIENTS:

  • 4 pcs Threadfin Fillet (or Red Snapper, Barramundi) (120g/pc)
  • 1 Large Yellow Onion
  • 2 Cloves Garlic
  • 10g Butter
  • 1 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Raw Sugar
  • 1 Zucchini
  • 1 can Tomatoes, chopped
  • ½ bunch Sweet Basil, chopped
  • Salt, Pepper, Thyme

DIRECTIONS:

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


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Chocolate Peanut Butter Crème Brulee

by Mimi Wahadi







These indulgent Crème Brulees are deliciously decadent with Chocolate Peanut Butter!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 240 mins Ready in : 250 mins Serves : 6


INGREDIENTS:

  • 50g Sugar
  • 2 no. Egg yolks
  • 150ml Whipping cream
  • 85g Chocolate coverture
  • 5g Peanut butter






DIRECTIONS:

  1. Whisk sugar and egg yolks till well mixed and thicken.
  2. Slowly pour hot cream that has been boiled into egg mixture still beating till well combined.
  3. Place the entire mixture into the saucepan and set over medium heat, stir till sauce thickens, and add chocolate & peanut butter until well combined. Do not over boil. Pour into aluminum cup and chill for at least 4 hours.
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Vietnamese Spring Roll with Wagyu Beef

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Vietnamese Spring Roll with Wagyu Beef

by Groxers

These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10


INGREDIENTS:

  • 200g Joshu Wagyu beef striploin
  • 75g Rice Vermicelli, uncooked
  • 10pcs Vietnamese Rice Paper Sheet
  • 2 tbsp fresh Thai Basil, chopped
  • 4 tbsp fresh Mint Leaves, chopped
  • 4 tbsp fresh Cilantro or Chinese Parsley (optional)
  • 4 Butterhead Lettuce Leaves, shredded
  • 1 small Carrot, halved & cut into thin strips
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
  • Dipping Sauce 1 
    • 4 tbsp Lee Kum Kee Hoisin Sauce
    • 2 tsp Peanuts, finely chopped

    Dipping Sauce 2

    • 4½ Fish Sauce
    • 80ml Water
    • 3 tbsp fresh Lime Juice
    • 1½ clove Garlic, peeled and minced
    • 2½ tbsp Whtie Sugar

    1 tsp Lee Kum Kee Chili Garlic Sauce

DIRECTIONS:

  1. Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
  2. While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
  3. Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.

    Assembling the spring rolls

  4. Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.

  5. About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.

  6. Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.

  7. Repeat steps 1 – 3 to make the rest of the spring rolls.

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Healthy Egg White Marbled Butter Cake

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Healthy Egg White Marbled Butter Cake

by ToTT

Satisfy your cake craving with this healthy Egg White Marbled Butter Cake recipe by Chef Julie! Moist and buttery, the hunt for the perfect Butter Cake is over!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8


INGREDIENTS:

  • Group 1 – Beat Together
  • 150 g Creamy Butter
  • 110 g Fine Sugar
  • 1 tsp Vanilla Paste
  • Group 2 – Mix Together
  • 180 g Egg White
  • 50 g Fine Sugar
  • Group 3
  • 200 g Cake Flour
  • 150 g Evaporated Milk
  • 1 tsp Coffee paste
  • 1 tsp Nescafe Coffee

DIRECTIONS:

  1. Cream butter & sugar (Group 1) till fluffy. Add in vanilla paste.
  2. Add in flour & milk (Group 3) alternately in 4 portions.
  3. Whisk the egg-white & sugar (Group 2) till soft peak.
  4. Mix 1/3 of the mixture with the coffee paste (Group 3).
  5. Spoon a big ladle of plain mixture into the middle of the cake tin follow by another big ladle of coffee mixture in the middle of the cake tin. Repeat till all mixture has completed. Starting with plain and ending with plain mixture.
  6. Bake at 170ºC for 40mins till golden brown.
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Honey Earl Grey Tea Loaf

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Honey Earl Grey Tea Loaf

by Julie Yee

Super light, moist, and mildly sweet, this Honey Earl Grey Tea Loaf is the perfect addition to a morning cup of tea or coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 150 mins Ready in : 40  mins Serves : 12


INGREDIENTS:

  • 200g Bread flour
  • 130g Cake flour
  • ½ tsp Milk powder
  • 5 gm Salt
  • 11g Instant yeast
  • 3 tbsp Honey
  • 1 no. Egg
  • 100ml Earl grey tea
  • 75g Butter

DIRECTIONS:

  1. Place all ingredients (except oil) into kneading bowl. Knead until it forms a dough.
  2. Add butter and continue knead till the dough can be stretched to form a “window panel”. Cover and leave aside to rest for about 30mins.
  3. Turn dough out onto a well-floured work surface. Divide dough into 4 long logs and twist it and place in the Loaf Tin.
  4. Leave to proof till double.
  5. Before baking, egg wash it. Bake in preheated oven at 180°C for 20mins.
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Joshu Wagyu Beef Tartare

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Joshu Wagyu Beef Tartare

by Felix Chong

Devour this classic, flavourful Joshu Wagyu Beef served with Truffle Caviar and Parmigiano Cheese!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 2


INGREDIENTS:

  • 150 g Joshu Wagyu beef
  • 1 tsp Sun dried tomatoes
  • 1 tsp Capers
  • 1 tsp Dijon mustard
  • 1 pc Egg yolk
  • Pinch of Salt
  • Pinch of Pepper
  • 30 ml Extra virgin olive oil
  • Pinch of Chives
  • Truffle caviar for garnish
  • Crostini for garnish
  • Parmigiano cheese for garnish

DIRECTIONS:

  1. Mince the Wagyu beef and place in a bowl.
  2. Chop the sundried tomatoes, capers and chives and mix together with the beef tartare.
  3. Add in the egg yolk, extra virgin oil, dijon mustard, salt and pepper.
  4. Place the tartare in a mould and lightly press it.
  5. Garnish with truffle caviar, crostini and parmigiano cheese.
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Port Wine Pork Ragu with Orecchiette

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Port Wine Pork Ragu with Orecchiette

by Groxers

A mouth-watering Ragu that requires little effort but yet looks like a dish right from a restaurant? It’s possible, thanks to this recipe by GroXers – all the hard work is done in the pressure cooker! This flavourful combination of pork belly and anchovy fillets is great served over rice too. Consider serving the rest of the wine at the table and you’ll be in for a sumptuous treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4-6


INGREDIENTS:

  • 500g Pork Belly
  • 4 – 5 Flott Anchovy Fillets
  • 1 Bay Leaf
  • 250ml Red Cooking Wine
  • 150ml Port Wine
  • 3 medium Yellow Onions
  • 1 bulb of Garlic
  • 400g Divella Orecchiette, uncooked
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Papper to taste

DIRECTIONS:

  1. Boil pork belly in salted water to remove impurities.
  2. Dry the pork and pan sear on all sides.
  3. Sauté anchovies and onions in a pressure cooker until onions are translucent.
  4. Add the rest of ingredients into the pot and seal the pressure cooker.
  5. Once the cooker has been pressurized, start timer for 45 min.
  6. Sauce is ready once cooker has been de-pressurized.
  7. Cook orecchiette 1-2 min below manufacturer’s recommended cooking time. Toss into the sauce for 1 min more, ensuring pasta is evenly coated with the sauce.
  8. Add salt and pepper to taste.
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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

by Eric Low

This deliciously refreshing Poached Figs with Parma Ham and Mozzarella Cheese salad will blow your taste buds away! It is sweet, savoury and creamy all in one bite.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4


INGREDIENTS:

  • 1 pc Cinnamon Stick
  • 4 pcs Cloves
  • 200 ml Water
  • 75g Sugar
  • 1/2 no Lemon
  • 1 Figs, sliced
  • 4 tbsp Red Wine Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 100 g Rocket Leaves or Mixed Greens
  • 2 slices Parma Ham Slices
  • 1 Fresh Mozzarella, cut into cubes
  • 30 g Shaved Parmesan Cheese
  • 30 g Chopped Walnuts

DIRECTIONS:

  1. Combine spices in pot with water, sugar and lemon. Bring it to boil and add the sliced figs. Remove pot from heat when the poaching liquid boils up again and allow the figs soak in the poaching liquid.
  2. Cool and chill in fridge.
  3. Combine red wine vinegar and olive oil. Season dressing with salt and pepper to taste. Set aside.
  4. Divide salad leaves into four portions. Arrange poached figs, parma ham and fresh mozzarella on salad greens. Drizzle the dressing over and sprinkle on shaved parmesan and chopped walnuts before serve.
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