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Baked Pumpkin Kueh

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22
Jul

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Baked Pumpkin Kueh

by Julie Yee

Enjoy the rustic flavours of pumpkin with this easy-to-make Baked Pumpkin Kueh!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 1/2 kg Pumpkin (steamed & mashed)
  • 300 g Water
  • 160 g Plain flour (sifted)
  • 120 g Fine sugar
  • 180 g Thick Coconut Milk
  • 1/4 teasp Salt
  • 2 Eggs

DIRECTIONS:

  1. Line and grease a 7inches square tin with butter and set aside.
  2. Cook pumpkin in water until soft.
  3. Remove pumpkin, mash it and set aside.
  4. With a hand whisk, mix flour, sugar, salt, 4. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
  5. Add in the eggs and mix until well combined.
  6. Pour batter in the greased tin (7” x 7” Square tin) and bake for 40mins.
  7. Remove kueh and cool on a wire rack.
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Fluffy Buttermilk Scones

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22
Jul

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Fluffy Buttermilk Scones

by Julie Yee

Simple, fluffy and tasty buttermilk scones – a perfect breakfast treat or afternoon snack! The buttermilk gives a lovely, light texture to these scones. Add in dried fruits for a touch of sweetness, or caramalized onions and chives for a savoury treat! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • 75g Butter
  • 190g Buttermilk
  • 6 tbsp UHT milk
  • 340g Self-raising flour
  • 1 tsp Vanilla powder
  • ½ tsp Salt
  • 70g Sugar

DIRECTIONS:

  1. Rub butter into flour gently. Add into sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick and use a fluted 5cm round cutter to cut.
  4. Glaze with a beaten egg.
  5. Bake at 220ºC for 10-12mins.

    Variations

  6. Cranberry

  7. Caramelized onions and chives

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Hainanese Beef Steak

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22
Jul

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Hainanese Beef Steak

by Eric Low

Chef Eric Low shares with us a Hainanese version of a classic beef steak! Try this at home today for a twist to your regular steak. 

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • 4 large Idaho Potatoes
  • 4 stalks Spring Onions, finely diced
  • 8 slices Streaky Bacon
  • 4 tbsp Sour Cream

 

Sauce

  • 3 tbsp Ketchup
  • 3 tbsp HP Sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Sugar
  • 1 tsp Sesame Oil
  • 100ml Water

Steak

  • 4 pcs Sirloin Steaks, about 180g – 200g each
  • Salt
  • Coarse Ground Black Pepper
  • Garnish
  • 1 tbsp Butter
  • 20g Chopped Onions
  • 10g Chopped Garlic
  • 250g Fresh Button Mushrooms, sliced
  • 50ml Whipping Cream
  • Salt and Pepper to taste

DIRECTIONS:

  1. Preheat oven to 180°C. Wrap the washed potatoes in foil and set them onto the Nordic Ware Potato Baker. Place the potatoes into the oven for 45 mins. Insert a toothpick and if it goes through, the potatoes are cooked.
  2. Arrange bacon on baking tray and bake alongside with the potatoes for 20 mins till crispy. Cool, chop up the bacon and set aside.
  3. Season steaks with salt and a generous amount of black pepper. Set aside.
  4. In a pan, melt butter and cook the onions till fragrant. Add mushrooms and pour in whipping cream. Season with salt and pepper and cook briefly for a minute. Set aside.
  5. On a heated frying pan, grill the steaks on both sides till medium. About 2-3 mins for each side.
  6. Combine ingredients for sauce in a mixing bowl, pour it into the frying pan used to cook the steak to deglaze the pan. Bring sauce to boil, set aside. Make a cross over each potato and push up from the bottom with fingers to create a bloom.
  7. To serve, divide the mushrooms among four plates, place a piece of steak on each plate. Serve the potatoes on the side with the condiments and spoon the sauce over the steaks before serve.
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Sweet and Savoury Bread (Brioche Dough)

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22
Jul

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Sweet and Savoury Bread (Brioche Dough)

by Jehanne Ali

This sweet and savoury bread, made with Briche dough, is rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb! It is great on its own, and even better with different sweet or savoury fillings! Try these with a Nutella filling – they are bound to leave you wanting more! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 3 to 3½ cups Bread flour
  • 1½ tsp Instant yeast
  • ¾ cup Cream or milk, scaled then cooled
  • 2 large Eggs
  • 60g Unsalted butter
  • 1 tsp Salt
  • ½ cup Sugar

DIRECTIONS:

  1. Mix all the ingredients until soft dough is formed either using stand mixer and dough hook or by hand.
  2. Leave to rise in greased bowl for an hour, until doubled in size.
  3. Punch down the air and shape into roll.

    Variations

  4. Povitica or Hungarian Kalac: using nutella or praline filling.

  5. Make into challah by braiding the dough.

  6. Divide into balls, then fit them into a baking pan.

  7. Make into cinnamon pecan bon or holiday wreath.

  8. Fill the bread with sweet or savoury filling.

  9. They make the perfect burger buns.

  10. *Add wheatgerm for healthier buns

  11. Preheat the oven to 200ºC.

  12. Brush top with egg wash, add into the oven. Reduce heat to 180ºC then bake until golden.

  13. Timing varies based on size and type of dough.

     

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Carbonara Pasta

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22
Jul

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Carbonara Pasta

by Michele Ow

Discover how to make the perfect Handmade Pasta with a light Carbonara Sauce with this recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 100 g All Purpose Flour
  • 1 Egg
  • Additional Flour for coating
  • 1 clove Garlic crushed
  • 4 Strips of bacon
  • Butter
  • Olive Oil

DIRECTIONS:

  1. Mix flour together and form a depression in the middle; crack egg into depression.
  2. Using a fork, begin to mix the flour into the egg in a inward motion.
  3. When fairly incorporated, use hand to knead the dough. If the mixture is too sticky, add some plain flour; if it is too dry, add a little water. (Use a little muscle!).
  4. When well incorporated, thin dough then cut with pasta machine.
  5. Add shredded bacon, and a clove of garlic.nd olive oil.
  6. When bacon is crispy, switch off the fire and allow to cool.
  7. Cook pasta in salted water.
  8. Add drizzle of cream in the pan (alternatively, beat egg yolk with cream).
  9. Toss cooked pasta and shredded parmesan in pan.
  10. Top with raw egg yolk.
  11. Top with freshly shaved parmesan.
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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

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22
Jul

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Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce

by Stephan Zoisl

Chef Stephan Zoisl shares with us his Pan Seared Scallops with Homemade Chinese-inspired BBQ Sauce! Add a twist to your scallops today for a fancy meal at home!  

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 12pcs Scallops
  • 1tbsp Honey
  • 1tbsp Hoisin Sauce
  • 200g Ketchup
  • 1tbsp Brown Sugar
  • 1tbsp Plum Sauce
  • 1tbsp Dark Soy Sauce
  • 1tsp Worcestershire sauce
  • 1 tbsp XO Sauce
  • 1 tsp Fish Sauce
  • 1 Red Onion, peeled & chopped
  • 1 Garlic clove, peeled
  • Juice of 1 lemon
  • 100ml Water
  • Mix Spice (Star anise, cinnamon, gloves, coriander seeds, cumin seeds, fennel seeds)
  • 1tbsp Peanut Oil

DIRECTIONS:

  1. Add peanut oil to pressure cooker, heat up – add in garlic, onions, all the spices, roast for 1 minute. Add in brown sugar and honey – continue roasting for another minute.
  2. Add in all other ingredients except the water and the scallops. Cook for 2-3 minute – add the water.
  3. Close the lid, setup the pressure and cook for 10 minutes with pressure 1. Release the pressure and keep BBQ sauce aside.
  4. Preheat a pan, pan-sear the scallops on high heat, 30-45seconds on each side. Serve with the BBQ sauce.
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Chocolate Mousse

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22
Jul

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Chocolate Mousse

by Thripti Hinduja

This incredibly decadent, luxurious Chocolate Mousse is a perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 140 mins Cook : 15 mins Ready in : 155 mins Serves : 4-6

INGREDIENTS:

  • 75 g Chocolate
  • 55 g Heavy (whipping ) cream
  • 1 Eggs, separated
  • Instant coffee 1/2 tsp mixed to a paste with 3 tbsp water
  • 1 tsp Vanilla extract
  • 30 g Sugar
  • 20 g Butter
  • 1-2 tsp Rum or any liquor (optional)

DIRECTIONS:

  1. Melt the butter and the chocolate together.
  2. Stir in the vanilla and the coffee mixture.
  3. Stir in the yolks.
  4. Whip the cream and half the sugar until soft peaks and stir it into the chocolate mixture in 2 batches.
  5. Whisk the egg whites until soft peaks. Slowly add in the rest of the sugar and whisk until shiny and the sugar is dissolved.
  6. Fold it into the chocolate mixture in 2 batches.
  7. Spoon the mixture into glasses or ramekins and chill for at least 2 hours before serving.
  8. You may garnish with whipped cream and grated chocolate. Than mix in whites then cream.
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Challah Bread

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22
Jul

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Challah Bread

by Thripti Hinduja

Enjoy this traditional braided challah bread has eggs, a hint of honey, and a golden brown egg-wash crust!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 6

INGREDIENTS:

  • Dough
    • 60ml Milk
    • 45g Butter
    • 3 Eggs
    • 1 Egg yolk
    • 1 tsp Salt
    • 45g Honey
    • 440g Bread flour
    • ½ tsp Saffron
    • 1¼ tsp Instant yeast

    Glaze

    • 1 Egg white beaten with 1 tbsp water

    Topping

    • Sesame seeds

DIRECTIONS:

  1. Add all the dough ingredients to the bread pan and select the dough cycle.
  2. When the cycle is complete, remove the dough to a lightly floured surface, cover and let it rest for 5 mins.
  3. Roll the dough into a 9 inch log and cut off one third. Divide the larger portion into 3 pieces and roll each piece into a 15 inch rope.
  4. Place the ropes on a parchment lined baking sheet.
  5. Braid the ropes together and lightly tuck the edges in.
  6. Make a second braid with the smaller piece of dough. Place it on top of the bigger braid.
  7. Cover it and let it rise in a warm place for 40 – 45 minutes or until doubled in bulk.
  8. Brush the glaze on the braid and sprinkle it over with the seeds.
  9. Bake at 375 F for 30 – 35 minutes. Cover the bread loaf with a foil tent towards the last 10 minutes to prevent over browning.
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Crunchy Hazelnut Chocolate Tartlets

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22
Jul

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Crunchy Hazelnut Chocolate Tartlets

by Mimi Wahadi

This delicious Crunchy Hazelnut Chocolate Tartlets is a perfect dessert for chocolate lovers!

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

INGREDIENTS:

  • For the Chocolate Sable Tart Dough
  • 150g Butter
  • 250g Flour
  • 12g Cocoa Powder
  • 95g Icing Sugar
  • 50g (approx. 1 no.) Whole Eggs
  • For the Crunchy Hazelnut Praline
  • 250g Whole Hazelnuts (roasted)
  • 100g Fine Sugar
  • 30g Water
  • For the Chocolate Ganache
  • 100g Whipping Cream (38% fat)
  • 100g Chocolate Couverture
  • 10g Liquid Glucose

DIRECTIONS:

         For the Chocolate Sable Tart Dough

  1. Cut the butter into smaller cubes.

  2. Sift flour, cocoa powder and icing sugar in the mixing bowl.

  3. Rub the butter into the dry ingredients till crumbly. Add egg and knead gently.

  4. Do not over work the dough.

  5. When mixture forms dough-like consistency, wrap in a cling film and chill at least half hour before use.

  6. Line tart moulds and bake blind at 160°C-170°C for approximately 12-15 mins depending on the size of the moulds used.

  7. Fill the bottom of the tartlets with hazelnut praline and fill the tarts with ganache. Chill.

    For the Crunchy Hazelnut Praline

  8. Place the sugar and water in a deep pot and boil the mixture till golden brown.

  9. Add the hazelnut and stir till the caramel coated all of the nuts.

     

  10. Pour onto a flat tray and leave to cool before blending the nuts coarsely in a food processor. Use as desired.

    For the Chocolate Ganache

  11. Warm the cream and glucose.
  12. Gently add into chocolate couverture in 3 parts to emulsify.
  13. Set aside and use as required.

     

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Traditional Yam Paste with Gingko Nuts and Pumpkin

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22
Jul

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Traditional Yam Paste with Gingko Nuts and Pumpkin

by Eric Low

Prepare a Traditional Yam Paste with Gingko Nuts and Pumpkin for your family for a great Sunday evening dessert!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 4-6

INGREDIENTS:

    • 300g Pork Fat, cut into cubes
    • 6-8 nos Whole Unpeeled Shallots
    • 200g Pumpkin, cut into cubes
    • 4 tbsp Sugar
    • Cornstarch for thickening

    Assembly

    • 400g Thai Yam, peeled & diced
    • 2pcs Pandan Leaves
    • 4 tbsp Sugar
    • 80ml Rendered Pork Lard
    • 50g Canned Gingko Nuts

DIRECTIONS:

  1. In a non-stick deep fry pan, sauté pork fat cubes with shallots. Lower the heat when fat starts to render out and cook until the pork cracklings are golden brown. Drain, discard the shallots and retain the lard and cracklings.
  2. Mix pumpkin with the 8 tbsp of sugar and cure overnight. Steam for 20-30 minutes withe xtracted water until soft and reserve the syrup.
  3. Place pandan leaves between the cut yam pieces and steam for 20-30 minutes until yam is soft. Discard pandan leaves and mash the yam up.
  4. In a non-stick pan, heat lard, add the yam paste and sugar in. Stir it continuously for 30 minutes. Check taste for sweetness, adjusting with more sugar if necessary.
  5. Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over.
  6. Dilute the pumpkin extracted syrup with water on sweetness to taste. Bring to boil and thicken the syrup with some cornstarch. Pour over some of the thickened syrup on the yam paste. Serve hot.
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