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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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New York Style Cinnamon Crumb Cake

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22
Jul

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New York Style Cinnamon Crumb Cake

by Thripti Hinduja

A light and moist cake topped with a thick layer of cinnamon crumbs is a perfect addition to any brunch spread!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 10-12

INGREDIENTS:

  • Crumb Topping
  • 100 g Brown sugar
  • 60 g Sugar
  • 2 tsp Cinnamon
  • 110 g Butter, melted
  • 140 g Flour
  • Cake 
  • 80 g Butter
  • 80 g Sugar
  • 2 Eggs
  • 80 g Self-raising flour
  • 1 tbsp Vanilla extract

DIRECTIONS:

  1. First make the crumble mixture
  2. Mix all the ingredients together until it comes together like dough.
  3. Refrigerate while making the cake batter.
  4. To make the cake, follow step 5 to 12.
  5. Cream the eggs and the sugar until it is light, pale and creamy.
  6. Add in one egg and mix it until well incorporated.
  7. Then add in 2 spoonfuls of the the flour.
  8. Stir in the other egg and then the vanilla extract.
  9. Fold in the rest of the flour.
  10. Place the batter in a cake tin lined with parchment.
  11. Top it with the crumble mixture.
  12. Bake in a preheated oven at 180 C for 25 minutes or until done.
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Classic Waffles

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22
Jul

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Classic Waffles

by Susanne Despature

A popular snack worldwide, waffles can be eaten for breakfast, lunch and dinner. Here’s our version of classic waffles – fluffy, moist and tasty. Serve it with your favourite ice-cream, topped with chocolate sauce, whipped cream or icing sugar! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

  • 1 cup (160g) Plain flour
  • 1¼ tsp (10g) Baking powder
  • 2g Salt
  • 2 Egg yolks
  • 2 Egg whites
  • 1½ tsp Vanilla extract
  • ½ cu (100g) Milk
  • 4 tbsp Melted butter
  • 3 tbsp (60g) Fine sugar

 

DIRECTIONS:

  1. Heat the waffle iron.
  2. Mix flour, salt and baking powder in a medium bowl.
  3. Measure milk, cream and melted butter in a measuring jug; mix in the egg yolk and vanilla.
  4. Pour the mixture into the dry ingredients and whisk until just mixed.
  5. In another bowl, beat the egg white to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy.
  6. Drop the whipped egg white onto the batter and fold in with a spatula until just incorporated.
  7. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and golden (follow the manufacturer’s instructions for timing at first and then adjust to your liking).
  8. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them).
  9. When all the waffles are cooked, serve immediately with chocolate, whipped cream or icing sugar.
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Fried Cashew Nut Chicken

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22
Jul

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Fried Cashew Nut Chicken

by Julie Yee

Enjoy this spicy, Thai style chicken dish with cashew nuts that taste amazing over rice!

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

INGREDIENTS:

  • 2 thick slices of Boneless Chicken
  • 1/2 cup Plain Flour
  • 1/2 cup Rice Flour
  • 1 tbsp Garlic (Chopped)
  • 1/2 cup Onions (Thick Slices)
  • 1/2 cup Cashew Nuts (Baked)
  • 3 Dried Chilies (Cut into 2cm long)
  • 1/cup Mushroom (Thick Slices)
  • 4 pcs Baby Corn (Cut into 2cm long)
  • 1/2 tbsp Fish Sauce
  • 2 tbsp Oyster Sauce
  • 1/2 tbsp Corn Flour + 1/4 cup Water

DIRECTIONS:

  1. Mix plain flour with rice flour. Coat the chicken pcs.
  2. Fry chicken till just cooked.
  3. Put 4 tablespoon oil and fry garlic and onions.
  4. Add in the dried red chilies, chicken, corn and mushroom.
  5. Add in seasonings and in corn starch water.
  6. Fry till thick and add in the cashew nuts. Turn off the fire.
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German Chocolate Fudge Cupcakes

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22
Jul

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German Chocolate Fudge Cupcakes

by Jehanne Ali

German Chocolate Fudge Cupcake is a melt-in-your-mouth and moist Chocolate Fudge Cupcakes topped with a thick layer of fragrant coconut pecan frosting!

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

INGREDIENTS:

  • 1 cup Plain flour
  • 1 cup Sugar
  • 1/2 cup Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • A pinch of Salt
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/4 cup Melted butter ( unsalted)
  • 1/2 cup Milk
  • 1/2 cup Hot water
  • 1 tbsp Plain yogurt ( optional)
  • Note: Addition of yogurt is not only healthy but brings moisture to the cake.

DIRECTIONS:

  1. In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
  2. In a separate bowl, whisk the egg with vanilla, melted butter, milk, hot water and yogurt.
  3. Add into the flour and mix well.
  4. Pour into cups until ¾ full and bake at preheated oven of 170 ºC for 18-20 mins. 
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Lobster Bisque

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22
Jul

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Lobster Bisque

by Michele Ow

Savour the taste of the sea with this Lobster Bisque recipe shared by Chef Michele Ow. It’s a seafood-lover’s delight!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 130 mins Ready in : 150 mins Serves : 4

INGREDIENTS:

  • 1 no. Lobster
  • Butter
  • Fish Stock
  • 1 stalk Celery
  • ½ no. Carrot
  • Fennel (optional)
  • 1 no. Yellow Onion
  • 1 tbsp Tomato Paste
  • Bay Leaf
  • Terragon
  • Cognac
  • Cream

DIRECTIONS:

  1. Steep lobster in boiled water for 10 mins.
  2. Remove lobster and meat and plunge into ice water – remove meat and reserve shell.
  3. Fry lobster shell in butter.
  4. Roast lobster in oven 250°C for 10 mins.
  5. Use lobster shell to make soup.
  6. Add Bay leaf , white wine & tarragon ; add fish stock and a big tbsp of tomato paste.
  7. Boil for 1-2 hours to reduce.
  8. Strain reduced stock.
  9. Dice up onions, fennel, onions & carrots.
  10. Add brandy and allow to evaporate.
  11. Add stock then cream and allow to boil then simmer to reduce.
  12. Season.
  13. Add lobster meat to serve.

     

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Chocolate Rocher Cupcakes

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22
Jul

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Chocolate Rocher Cupcakes

by Michele Ow

Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 115 g Lightly salted butter (Cupcakes)
  • 115 g Caster sugar (Cupcakes)
  • 2 Large eggs (Cupcakes)
  • 115 g Self-raising flour (Cupcakes)
  • 30 g Cocoa powder (Cupcakes)
  • 1/2 tsp Vanilla extract (Cupcakes)
  • 2 tbsp Milk (Cupcakes)
  • 8 Unwrapped Ferrero Rocher chocolates (Cupcakes)
  • 50 g Butter (Nutella Buttercream)
  • 50 g Nutella (Nutella Buttercream)
  • 100 g Icing sugar (Nutella Buttercream)
  • 25 g Cocoa powder (Nutella Buttercream)
  • 2 tbsp Cream (Nutella Buttercream)
  • 15 g Hazel nuts

DIRECTIONS:

  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 8 cases and divide the mixture evenly into them.
  6. Bake the cupcakes for about 15 minutes, or until the cupcakes feel firm to the touch.
  7. Cool completely.
  8. Meanwhile, make the buttercream.
  9. Cream the butter until light and fluffy. Beat in the Nutella.
  10. Sift in the icing sugar and cocoa powder.
  11. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  12. Pipe the butter cream on top of the cupcakes.
  13. Top with a Ferrero Rocher
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Dark Chocolate Tart

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22
Jul

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Dark Chocolate Tart

by Lin Weixian

Satisfy your deepest chocolate cravings with this Dark Chocolate Tart! The luxurious Dark Chocolate filling, velvety and smooth, goes perfectly well with the tart shell. Prepare to help yourself to second servings! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • Kalingo Ganache
    • 200g Cream
    • 60g Sugar
    • 60g Glucose
    • 200g Valrhona Kalingo
    • 60g Unsalted butter, room temperature

    Tart Shell Dough

    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)

DIRECTIONS:

          For Kalingo Ganache

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Bring to boil cream, sugar and glucose.

  4. Finish off by adding butter and mix until fully incorporated.

  5. Set aside for later use.

    For tart shell dough

  6. Prepare the workstation.

  7. Scale the ingredients.

  8. Mix well icing sugar, cake flour and bread flour.

  9. Cut in cold butter to form mealy texture.

  10. finish off by adding eggs to form a dough.

  11. Set aside in the chiller till firm enough to be rolled out.

  12. Bake at 180°C till golden brown.

  13. Allow ganache to set in chiller before serving.

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Flower Sushi Art Roll

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22
Jul

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Flower Sushi Art Roll

by Trish Yee

Learn how to create this beautiful Flower Sushi Art Roll using Chef Trish Yee’s recipe! These sushi rolls are not only lovely to look at – you can add in your own filling and ingredients to make it even tastier!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink-coloured fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions – 1 portion is to be mixed with the oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and form the flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread the sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
  8. Pick up with your left hand and roll up from both ends.
  9. If there is some space on top of the flower, add some rice to close the gap.
  10. Slice into 4 equal pieces.
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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

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22
Jul

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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

by Eric Low

Learn to prepare Chef Eric Low’s version of Chaozhou Yam Cake! His twist? A medley of his special sauce and condiments that will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 6(~1.5kg)

INGREDIENTS:

  • For the Yam Cake 
    • 300g Rice flour
    • 50g Corn starch
    • 250g Thai Yam, shredded or diced
    • 25L Water
    • 1 tbsp Sugar
    • 1 tsp Salt
    • 1 tsp Five spice powder
    • 1 tbsp Alkaline water

    For the Topping

    • 4 tbsp Oil
    • 70g Dried shiitake mushrooms, soaked and diced
    • 250g Dried chinese sausage, diced
    • 4 stalks Spring onions, finely diced
    • 4 tbsp Crispy fried shallots
    • 100g Dried shrimp flakes (Hay Beo), fried toasted sesame seeds

    For the Penang-Style Yam Cake Sauce

    • 2 tbsp Sesame paste or peanut butter
    • 200ml Hot water
    • 300g Sweet bean paste (for Chee Cheong Fun)
    • 4 tbsp Sesame oil
    • 2 tbsp Penang shrimp paste (Hae Ko)

DIRECTIONS:

  1. In a large mixing bowl, combine rice and cornstarch together. Pour in water and adjust taste with sugar, salt and five spice powders. Mix in the alkaline water.
  2. Bring the starch mixture to boil and transfer to steaming mould. Steam for 45minutes till cooked. Allow yam cake to cool down slightly before cutting up to serving sizes.
  3. Heat oil and sauté mushrooms and Chinese sausages till fragrant. Spoon over yam cake and sprinkle on with the mixture of fried shallots, crispy shrimp flakes and sesame seeds. Serve with Penang style yam cake sauce on the side.
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