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Double Chocolate Chip Cookies

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22
Jul

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Double Chocolate Chip Cookies

by Trish Yee

Take your love of chocolate to a new level with these soft double chocolate chip cookies.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 18

INGREDIENTS:

  • 280g All-purpose Flour
  • 65g Baking Cocoa
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 227g Butter
  • 200g Packed Brown Sugar
  • 150g Sugar
  • 1 tsp Vanilla Extract
  • 2 nogs. Eggs
  • 250g Semi-sweet Chocolate Chips

DIRECTIONS:

  1. Preheat oven to 170°C.
  2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Durian Sago Kueh

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22
Jul

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Durian Sago Kueh

by Julie Yee

If you are a durian and kueh lover, these will the perfect nonya kueh for you! It is sweet and soft with a hint of durian, it tastes even better with desiccated coconut!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 100g Sugar
  • 130g Coconut Milk
  • 150g Sago
  • 50g White Grated Coconut (topping)
  • 20g Wheat Starch
  • 250g Durian Flesh
  • 250g White Grated Coconut
  • ½ tsp Salt

DIRECTIONS:

  1. Boil sugar and coconut milk in a saucepan and turn off the fire.
  2. Pour in the drained sago into the pot and mix well immediately.
  3. Add in white grated coconut (50g), wheat starch, durian flesh into the pot and mix well immediately.
  4. Pour into 10″ tray and steam for 40 mins.
  5. Coat with white desiccated coconut.
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Coconut Ice Cream

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22
Jul

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Coconut Ice Cream

by Julie Yee

Enjoy the taste of Thailand with this creamy Coconut Ice Cream which taste amazing by its own or top it with any of your favourites topping for a different flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 0 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 120ml Dairy Cream (35% fat)
  • 100ml Coconut Cream
  • 150g Coconut Water
  • ¼ tsp Salt
  • 2 nos. Pandan Leaves

DIRECTIONS:

  1. Pour coconut water and coconut cream together.
  2. Add in pandan leaves and bring mixture to boil. Cool it in an ice bath.
  3. Whip cream and add in condensed milk.
  4. Fold the 2 mixtures together.
  5. Churn in the ice cream maker.
  6. Serve with cream corn, canned fruits, sea coconut or peanuts.
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Durian Crepe

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22
Jul

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Durian Crepe

by Julie Yee

Enjoy the creamy and flavourful Durian Crepe with fresh Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • For the Crepe
    • 5 nos. Whole Eggs
    • 50g Sugar
    • 60g Melted Butter
    • 120g Cake Flour
    • 1 tsp Baking Powder
    • 270g Fresh Milk
    • ¾ tsp Fine Salt

    For the Durian Cream

    • 200g Whipped Cream (35%)
    • 300g Durian Flesh
    • 2 tbsp Super Instant Custard

DIRECTIONS:

For the Crepe

  1. Mix all ingredients together & filter.

  2. Heat a non-stick small frying pan (preferably rectangle-shaped).

  3. Place a spoon of mixture onto it.

  4. Use small-medium fire to fry till light brown.

  5. To Assemble.

  6. Place 1 pc of thin sponge onto the crepe & put 1 big spoon of filling in the centre of the crepe and wrap.

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Vongole Pasta

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22
Jul

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Vongole Pasta

by Michele Ow

Have a true taste of seafood with this all-star, easy-to-prepare Vongole Pasta from Chef Michele Ow

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

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White Wine
  • Butter, olive oil
  • Salt & Pepper
  • Chili Flakes (optional)
  • Cooked Pasta

DIRECTIONS:

  1. Heat butter and olive oil and fry garlic for a few minutes.
  2. Add white wine, letting it bubble to get most of the alcohol evaporated.
  3. Add clams and cover lid for 7 minutes until all shells pop open.
  4. Stir in parsley and chili flakes; season to taste.
  5. Add pasta and toss.
  6. Serve with fresh parsley as garnish.
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Earl Grey Hokkaido Chiffon Cupcakes

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22
Jul

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Earl Grey Hokkaido Chiffon Cupcakes

by Charlynn Gwee

Spongy and airy Early Grey Chiffon Cupcake filled with light Earl Grey Cream is the perfect dessert for an unforgettable dinner!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 530 mins Serves : 10 cupcakes

INGREDIENTS:

  • Egg Yolk Batter
  • 4 Egg Yolks
  • 35 g Icing Sugar
  • 40 g Vegetable Oil
  • 40 g Whole Milk
  • 1 Earl Grey Tea Bag
  • 75 g Cake Flour
  • Meringue
  • 4 Egg Whites
  • 100 g Caster Sugar
  • Filling
  • 200 g Whipping Cream, Chilled
  • 1 tbsp Icing Sugar
  • 1 Earl Grey Tea Bag

DIRECTIONS:

Cake Batter

  1. Infuse milk and earl grey leaves overnight, set aside to room temperature before using.
  2. Preheat oven to 160C.
  3. Whisk egg yolks with sugar.
  4. Add in oil and infused earl grey milk.
  5. Sieve in cake flour and set aside.
  6. Egg Whites: Whisk egg whites till foamy and gradually add in sugar.
  7. Whisk till almost stiff peak forms.
  8. Fold in meringue into the egg yolk mixture.
  9. Pour batter into chiffon cups and give it a few slam on the table.
  10. Bake in preheated oven for 20mins.
  11. Immediately oven turn and cool cake when it’s done.

Filling

  1. Whisk all ingredients together till stiff peak.
  2. Pipe into cupcakes and chill 2 hours before serving.
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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

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22
Jul

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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

by Francois Mermilliod

Learn how to cook with the delicate quail with Chef Francois Mermilliod’s recipe! It is a juicy and hearty game dish that is stuffed with savoury mushrooms and wrapped in Parma ham!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 4 Completely deboned quails
  • 4 Large slices of Parma ham
  • 300 g Mushroom (Portobello or button)
  • 2 cloves Garlic
  • 1 tbsp Butter
  • 1 tbsp Chopped parsley
  • 2 tbsp White wine
  • 2 tbsp Veal stock
  • 1 tbsp Cream
  • Few Drops of Truffle oil
  • 1/2 pc Celeriac
  • 2 pcs Potatoes
  • 2 tbsp Butter

DIRECTIONS:

  1. Cut the mushrooms into small pieces.
  2. In a frying pan, sautéed the mushroom for 2 mins with some olive oil, add the chopped garlic.
  3. Season with salt and pepper (add to taste).
  4. Add chopped parsley and butter, and let it cool down.
  5. Put some mushroom stuffing in the quail and roll it together with the Parma ham.
  6. Roll into cling wrap like a sausage and simmer in water for 8 mins.
  7. Remove the cling wrap.
  8. Pan-fry the quail all around for a few minutes.
  9. Allow the quail to rest.
  10. Deglaze the frying pan with the white wine.
  11. Add the veal stock and cream and reduce, add the truffle oil when it is ready.
  12. Slice the quail and serve with the celeriac mash and the sauce.
  13. For the Celeriac Mash, follow Steps 14 to 16.
  14. Peel and cut the potatoes and celeriac into small pieces.
  15. Cook in salted boiling water till soft (15 minutes).
  16. Pass through a sieve, add some butter and season with salt and white pepper (add to taste).
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Home Cooked Azuki with Green Tea Ice Cream

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22
Jul

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Home Cooked Azuki with Green Tea Ice Cream

by Eric Low

The perfect pairing of Azuki Beans and Green Tea Ice Cream makes the ultimate dessert. 

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • Red Beans, soaked in water or overnight preferably
  • Water
  • 700ml Baking Powder
  • ½ tsp Yuzu Marmalade or Orange Jam
  • ½ tsp Sugar to taste
  • Green Tea Ice Cream

DIRECTIONS:

  1. Place red beans in pressure cooker. Add water and baking powder. Cover and cook for 20minutes. Check the beans, cook for another 10mins if needed.
  2. Add sugar to taste, cook the beans uncovered until thick and jam like. Add the orange jam and mix well.
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Wiener Schnitzel with Lemon Mayo

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22
Jul

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Wiener Schnitzel with Lemon Mayo

by Eric Low

Relish every bite of this breaded, fried pork loin are coated with a generous serving of creamy, tart Lemon Mayo!

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

INGREDIENTS:

  • 4 slices of Pork Loin, about 1cm thick
  • 1/2 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • Flour for Dusting
  • 2 Eggs, beaten
  • Coarse Ground Breadcrumbs or Panko Breadcrumbs for dusting
  • 8 tbsp Mayonnaise (For the Tartare Sauce)
  • 1 tbsp Capers, chopped (For the Tartare Sauce)
  • 1 tbsp Gherkins, chopped (For the Tartare Sauce)
  • 1 large Hard Boiled Egg, Grated (For the Tartare Sauce)
  • 1 tbsp Chopped Parsley (For the Tartare Sauce)
  • 2 tbsp Chopped Onions (For the Tartare Sauce)
  • Buttered Boiled Potatoes (Optional) or French Fries (For Garnish)

DIRECTIONS:

  1. Lightly flatten the pork loin pieces with a mallet or the back of a cleaver. Season pork loin pieces with mustard, salt and pepper.
  2. Dust pork loin with flour, dip into beaten egg and coat with breadcrumbs.
  3. Whisk all ingredients for sauce together and chill until ready for use.
  4. Heat oil and deep fry pork loin pieces until golden brown. Serve with lemon mustard mayo and boiled potatoes on the side.
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Golden Kit Kat Brownie

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22
Jul

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Golden Kit Kat Brownie

by Mimi Wahadi

Have a break and have a devilishly good Golden Kit Kat Brownie shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 95g Dark Chocolate Coverture
  • 95g Unsalted Butter
  • 90g Whole Eggs
  • 200g Fine Sugar
  • ¼ tsp Sea Salt
  • 1 tsp Vanilla Essence
  • 80g All Purpose Flour
  • 1 bar Kit Kat

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. Butter a 7 inch round cake pan.
  3. In a bowl place the chocolate and butter on top of a double boil over simmering water until melted.
  4. In a bowl,whisk eggs,sugar,salt and vanilla essence until well blended.
  5. Whisk in chocolate butter mixture and add flour. Whisk until blended.
  6. Pour into the prepared pan and spread evenly.
  7. Place broken kitkat pieces on top of mixture.
  8. Bake for approximately 25-30 mins.
  9. Do not overbake!
  10. Insert a tooth pick and it is done when the tooth pick comes out clean.
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