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Albondigas (Meat Balls)

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22
Jul

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Albondigas (Meat Balls)

by Maria Sevillano and Edward Esmero

Spanish meatballs, “albondigas”, make an authentic addition to your tapas selection! These delicious meatballs are served as tapas, but can easily be turned into a meal by serving them with pasta or crusty bread and a salad. 

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

INGREDIENTS:

  • 1kg Minced (½ kg Beef or veal with ½ kg Pork)
  • ½ cup Fresh milk
  • 1 Egg
  • 4 cloves Garlic, chopped
  • ½ cup Breadcrumbs
  • 1 tbsp Mixed herbs
  • 1 tbsp Sweet paprika
  • Flour to coat meatballs
  • 3 tbsp Chopped fresh parsley
  • Salt and Pepper to taste
  • Olive oil for frying
  • For the Sauce
  • Olive oil for sautéing
  • 3 Large onions, chopped
  • 3 tbsp Garlic, chopped
  • 1 cup Flour
  • 1 cup White wine
  • 2 pcs Vegetables stock
  • Bay leaf
  • Salt and pepper

DIRECTIONS:

  1. Place the meat, parsley, garlic, egg, breadcrumbs, paprika, mix herbs, pepper and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.
  2. Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.

    For the Sauce

  3. To make the sauce, heat the oil in another skillet. Fry the onions until golden brown add the chopped garlic and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine, 1 cup of vegetables stock and bay leaf.

  4. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.

  5. Bring to a boil, and then lower heat to simmer for 20 minutes during which time the meatballs will cook fully inside.

  6. Add salt and pepper to taste. Serve the meatballs with a full-bodied, Spanish wine.

  7. Note: You can also make the meatballs with ground veal or a mixture of ground beef and pork. Simmer veal meatballs for 10 minutes only.

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Pandan Custard Agar Agar

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22
Jul

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Pandan Custard Agar Agar

by Julie Yee

Learn how to make this fragrant Pandan Custard Agar Agar shared by Chef Julie Yee.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 210 mins Serves : 10-12

INGREDIENTS:

  • 1 pkt Agar Agar Powder
  • 200 g Rock Sugar
  • 900 ml Water
  • 2 Egg Yolks
  • 90 g Thick Coconut Cream
  • 1 tbsp Pandan Juice
  • 1/2 tsp Pandan Paste
  • Pinch of Salt

DIRECTIONS:

  1. Bring Group1 (Agar Agar Powder, Rock Sugar, Water) to boil. Stir constantly and simmer for 20mins.
  2. Beat egg yolks lightly with the salt.
  3. Add in the coconut cream and the pandan juice & paste.
  4. Pour mixture into the agar agar. Stir and turn off the fire.
  5. Pour into mould and chill in the fridge till set.
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Homemade Mee Hoon Kuay

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22
Jul

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Homemade Mee Hoon Kuay

by Trish Yee

Chef Trish Yee shares her homemade Mee Hoon Kuay recipe! The Ajitsuke Tamago (Lava Egg) takes the dish to another level with its sightly runny, creamy yolk and it goes perfectly with the homemade noodles! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 2

INGREDIENTS:

  • Noodle Dough 
    • 300g All Purpose Flour
    • 160g Water
    • 2 Eggs
    • ½ tsp Salt
    • Soup Base
    • 500g Ikan Bilis
    • 1 litre Water
    • 100g Yellow Beans

    Ajitsuke Tamago (Lava Egg)

    • 1 cup Sake
    • ½ cup Soy Sauce
    • ½ cup Mirin
    • 4 eggs

    Dipping Sauce

    • 4 tbsp Soya Sauce
    • 2 Chili Padi
    • 1 Lime

DIRECTIONS:

  1. Mix all the ingredients for making the Mee Hoon Kuay together to form dough. Place dough in a plastic wrap and set aside for 30 minutes.
  2. In a pot of boiling water, boil eggs for 5.5 minutes. Remove from heat and soak in ice water for 5 minutes. Remove the shell and soak eggs in the seasoning sauce for 15 minutes. Set aside.
  3. In a heated pan, add 2 tbsp of oil and fry the ikan billis with two slices of ginger till it turned golden brown for about 10mins. Remove from pan, drain the excess oil away and set aside.
  4. In a large pot, bring 1 litre of water to boil and add in the ikan billis and soy beans to boil for 20 minutes.
  5. Flatten the dough and using the TITANIA pasta machine, roll the dough to the thickness desired, and repeat for at least two times to get a smooth texture.
  6. You may cut the noodles to your desired thickness using the 2 mm (for you mian) or 6.5 mm (ban mian).
  7. Throw the noodles in the pot and boil till for 2-3 minutes. Add in some vegetables and boil for another few minutes before turning off the heat.
  8. Serve the Mee Hoon Kuay in large bowl, top with minced meat and egg or your desired toppings.
  9. Garnish with fried ikan billis and spring onions.
  10. Enjoy the Mee Hoon Kuay with the Dipping Sauce.

     

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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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