• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Teochew Carrot Cake

Posted on by editor
22
Jul

< Back to Recipe Listings

Teochew Carrot Cake

by Eric Low

Try Chef Eric’s Teochew version of carrot cake, a well-loved dish among locals! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 4-6

INGREDIENTS:

  • 175g Rice Flour
  • 25g Corn Flour
  • 300ml Water
  • 2 tbsp Oil
  • 30g Dried Shrimp (Hay Bee)
  • 15g Dried Mushrooms, soaked and diced
  • 45g Dried Chinese Sausage (Lap Cheong)
  • 3 tbsp Extra Oil
  • 50g Chinese Leeks, finely sliced
  • 500g White Radish, grated
  • 375ml Water
  • 1 tsp Salt
  • ½ MSG
  • 1 tbsp Sugar
  • ½ tsp Pepper

DIRECTIONS:

  1. Combine rice flour and corn starch with 600ml water, sieve through.
  2. Heat oil and sauté dried shrimps, mushrooms and Chinese sausage till fragrant. Set mixture aside.
  3. Heat extra oil, sauté leeks till fragrant, add the radish and cook for 5 minutes.
  4. Pour in water, add the salt, MSG, sugar and pepper powder. Add the sautéed ingredients from step 2 and mix in the strained starch solution, stirring constantly till thickened.
  5. Transfer the thickened mixture to an oil lined steaming tray. Steam mixture for 40 minutes till carrot cake is set. Allow to cool and chill carrot cake overnight to set before slicing up to serve. Serve carrot cake steamed hot on pan fried lightly with oil.
Posted in

Ratatouille

Posted on by editor
22
Jul

< Back to Recipe Listings

Ratatouille

by Michele Ow

Try this humble vegetable stew recipe that is a super-healthy and hearty from Chef Michele Ow!  

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 45 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 4 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 2 Garlic cloves (crushed)
  • 1 Eggplant (cubed)
  • 1 Red pepper (cut into strips)
  • 1 Green pepper (cut into strips)
  • 3 Zucchini (peeled if you like and cut into chunks)
  • 1kg Tomatoes (skinned and de-seeded or light tomato purée)
  • Thyme and rosemary (preferably fresh)

DIRECTIONS:

  1. Heat the olive oil in a frying pan and fry the onion and garlic and add the eggplant and the red and green peppers.
  2. When they have softened, add the zucchini, tomatoes and herbs, some salt and pepper, and cook for a further 10-15 minutes until cooked. While the vegetables are cooking, preheat the oven to 180°C and prepare le crumble.
  3. In a food-processor, or with your fingers, rub the butter into the flour and parmesan. When you have a mixture resembling breadcrumbs, mix in the toasted pine nuts and some pepper.
  4. When the ratatouille is really nice and soft and cooked, put the cooked vegetables into a gratin dish, cover them with the crumble mixture and cook in the oven for about 30 minutes or until the top is golden and crispy.
Posted in

Fresh Durian Cupcakes

Posted on by editor
22
Jul

< Back to Recipe Listings

Fresh Durian Cupcakes

by Julie Yee

If you’re a durian lover, you have to try these fluffy Fresh Durian Cupcakes recipe by Chef Julie Yee! It’s a durian-lover delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 8 cupcakes

INGREDIENTS:

  • Group 1
  • 250g Butter
  • 180g Castor sugar
  • Group 2
  • 4 Egg
  • 1 tsp Glycerine*
  • 1/2 tsp Vanilla Extract
  • 4 tbsp UHT Milk
  • Group 3
  • 240g Cake Flour
  • 1 tbsp Custard Powder
  • 6g/ 11/4 tsp Baking Powder
  • 150g Fresh Durian

DIRECTIONS:

  1. Pre-heat the oven at 180C about 20mins before baking.
  2. Cream butter and castor sugar (1) until light and fluffy.
  3. Add in the eggs and glycerine (2) and beat for another 5mins.
  4. Add in the rest of the ingredients (3).
  5. Bake at 180C for 20-25mins.
Posted in

Japanese Ainame Fillet, Orange Fennel Salad, Ginger and Kikkoman Dressing

Posted on by editor
22
Jul

< Back to Recipe Listings

Japanese Ainame Fillet, Orange Fennel Salad, Ginger and Kikkoman Dressing

by Felix Chong

Known to be a seasonal fish, this beauty is a real catch and can be enjoyed in different ways. Watch and learn as Chef Felix Chong adds his spin on this fish by complementing it with an Orange Fennel Salad with Ginger and Kikkoman Dressing. The light salad and dressing ensures that the Ainame Fillet is truly the star of the dish!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • For the Ginger and Kikkoman Dressing
    • 1 tbsp Kikkoman soya sauce
    • 1 tsp Ginger, grated
    • Dash of Sesame oil
    • 3 tbsp Extra virgin oil
    • Pinch of White sesame seed
    • 1 tsp White wine vinegar
  • For the Orange, Fennel Salad
    • ½ pc Orange
    • ½ pc Fennel
    • Pinch of Chives, chopped
    • 3 leaves of Basil
    • 2 pcs Cherry tomatoes
    • ½ pc Beetroot

DIRECTIONS:

For the Ginger and Kikkoman Dressing

  1. Toast the sesame seeds till fragrance comes out, leave aside to cool down.
  2. Remove the ginger skin and grate finely.
  3. Place all ingredients and mix well.

For the Orange, Fennel Salad

  1. Remove the skin of orange, dissect the orange.
  2. Slice the fennel with a slicer machine very thin and soak in ice water.
  3. Halve the cherry tomatoes.
  4. Place all ingredients in a mixing bowl and toss lightly with salt and extra virgin oil.
Posted in

Grilled Steak with Pesto

Posted on by editor
22
Jul

< Back to Recipe Listings

Grilled Steak with Pesto

by Anil Singh

Get the secret to a perfectly seasoned Grilled Steak with Pesto with this recipe shared by Chef Anil Singh!

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

INGREDIENTS:

  • 2 tbsp Olive oil
  • Required amount of Black Pepper
  • Required amount of Sea Salt
  • 2 tsp Ground Paprika
  • 5 sprig Fresh Rosemary, finely chopped
  • 2 tsp Garlic Powder
  • 1 tsp Nutmeg
  • 2 tsp Mexican Oregano
  • 3 tbsp Green Pesto
  • 1 tsp Lemon Juice
  • 1/2 tsp Chicken Powder

DIRECTIONS:

  1. In a bowl, add olive oil, black pepper, ground paprika, sea salt, fresh rosemary, garlic powder, dried Mexican oregano and nutmeg and mix it.
  2. Place the beef in the bowl and mix it together with the marinated spices.
  3. Sear the marinated beef on a searing pan until the desired temperature.
  4. In a bowl, add green pesto, lemon juice, chicken powder and excess oil form the seared-beef and mix it well.
Posted in

Spicy Minced Prawns served in Lettuce Cups

Posted on by editor
22
Jul

< Back to Recipe Listings

Spicy Minced Prawns served in Lettuce Cups

by ToTT

These Spicy Minced Prawns served in Lettuce Cups serve as a tasty, appetising starter to any meal! Feel free to leave the minced prawn filling separate from the lettuce cups and let guests assemble it on their own for extra fun! 

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 200g Prawns, peeled, de-veined
  • 250g Heirloom Tomatoes, diced
  • 1 small Red Onion, diced
  • 100g Cucumber, peeled and diced
  • 1pc Lime
  • 1pc Lemon
  • 2 tbsp Coriander
  • 1 tsp Fresh Chilli, chopped
  • 1 tbsp Italian Parsley
  • Extra Virgin Olive Oil, to finish
  • ½ tbsp Peanut Oil, for frying
  • ¼ Onion, peeled and finely diced
  • 1 tsp Fresh Ginger, peeled and chopped
  • 1 clove Garlic, chopped
  • 1 small dash, Fish Sauce
  • 1 small dash, Light Soy Sauce
  • 1 head Butterhead Lettuce or any type of salad that you can find in the supermarket that is crisp and give you small cups to fill

DIRECTIONS:

  1. Mince the prawns/chop them finely. Add them into a bowl and marinate them with fish sauce, soy sauce, and lime juice. Marinate for 5 mins.
  2. Add peanut oil to a frying pan or wok, medium heat, stir fry garlic, onions, ginger, and the diced onions for 1 min. Add in the marinated prawn mixture. Stir fry on high heat for 2-3 mins till the prawns are cooked. Transfer the prawns into a bowl and add the diced tomatoes, cucumber, red onions, lemon juice, chilli, coriander, Italian parsley and extra virgin olive oil. You might add some more soy sauce or salt to your liking.
  3. Wash the lettuce, plug the leaves/cups and place onto a plate.
  4. Add the prawn mixture into the salad cups & top with some additional chopped coriander and chilli.
Posted in

Apple and Raspberry Crumble

Posted on by editor
22
Jul

< Back to Recipe Listings

Apple and Raspberry Crumble

by Susanne Despature

Try this delicious pairing of apple and raspberry with a buttery crumble recipe by Chef Susanne Despature!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 6

INGREDIENTS:

  • 6 Apples (Golden delicious, Pink lady…)
  • 20 g Butter (A)
  • 200 g Raspberries
  • 50-80 g Brown sugar (A)
  • 70 g Brown Sugar (B)
  • 80 g Salted Butter, soft (B)
  • 1 Egg yolk
  • 70 g Almond Powder
  • 1 tbsp Vanilla Sugar or essence
  • 100 g Plain flour
  • 25 g Corn starch
  • 1 g Double Baking Powder
  • Icing Sugar

DIRECTIONS:

  1. Peel the apples, cut it into 4 and remove the core. Cut each segment into 4-5 pieces.
  2. In a pan, melt butter (A) over medium heat – add apples and brown sugar (A) , then sauté for 4-5 minutes, until the apples are slightly translucent at the outside, but still firm in the inside.
  3. Transfer to an ovenproof dish and add the raspberries on top. Preheat oven to 180°C.
  4. In a bowl, combine soft butter (B) , brown sugar (B) and egg yolk and mix with a spoon until soft and creamy.
  5. In another bowl, combine all dry ingredients of the second paragraph and mix with a spoon.
  6. Add dry ingredients to soft butter cream and using a fork, crumble everything using a fork and spread on top of apples and raspberries.
  7. Bake for 15 – 20 minutes until golden brown
  8. Take out of the oven and dust with icing sugar.
  9. Serve with ice-cream.
Posted in

Blueberry Cream Cheese Macaron

Posted on by editor
22
Jul

< Back to Recipe Listings

Blueberry Cream Cheese Macaron

by Lin Weixian

Enjoy your weekend with these delicate and sweet macaron filled with rich blueberry cream cheese goodness!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 30 macarons

INGREDIENTS:

  • 250gm TPT (125gm Almond Flour + 125gm Sifted Icing Sugar)
  • 45gm “Liquefied” Egg White
  • 112gm Sugar
  • 40gm Water
  • 45gm “Liquefied” Egg White
  • 40gm Egg
  • 80gm Yolk
  • 220gm Sugar
  • 560gm Unsalted Butter (soften)
  • 375gm Cream Cheese, room temp
  • As needed Blueberry Jam

DIRECTIONS:

  1. Mix the TPT with 45gm of egg white using a paddle. 
  2. Prepare an Italian meringue with 45gm of egg white, sugar and water. Cook till 118⁰C. 
  3. Fold the Italian meringue lukewarm into the first mixture in three stages. 
  4. Pipe macaron batter on parchment paper. 
  5. Leave it aside till tops are dry to touch. 
  6. Bake at 140⁰C for 14mins 
  7. Remove from baking tray and onto cooling rack once out of the oven to prevent over baking the shells. 
  8. Whisk egg and egg yolks to ribbon stage. 
  9. Prepare sugar syrup and cook till 118⁰C. 
  10. Pour into the egg and egg yolks mixture and whisk until mixture is pale and completely cool. 
  11. Switch to a paddle and gradually add soften butter. 
  12. Mix till mixture is light and smooth. Set aside. 
  13. Soften cream cheese before combining with 250gm of buttercream. 
  14. Pipe a generous amount of cream on to the shells follow by a small amount of blueberry 
  15. Sandwich and store macarons in fridge for 24hrs before consuming.
Posted in

Sous Vide Kong Bak Pau

Posted on by editor
22
Jul

< Back to Recipe Listings

Sous Vide Kong Bak Pau

by Miss Tam Chiak

Love Kong Bak Pau? Then you’ll love this Sous Vide version! The melt-in-your-mouth pork belly paired with steaming hot buns will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 600 mins Ready in : 620 mins Serves : 12

INGREDIENTS:

  • 24 fresh or frozen Chinese-style steamed buns
  • 1 lettuce, washed, dried, and torn into medium-sized pieces
  • A bottle of achar
  • Marinade
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 slice ginger, peeled and roughly chopped
    • 1-2 slabs pork belly

DIRECTIONS:

  1. Preheat the water bath to 170°F (77°C).
  2. Combine the marinade together in a food processor.
  3. Marinade with pork belly a vacuum bag and seal.
  4. Transfer to sous vide cooker and cook until completely tender, about 10 hours.
  5. In a saute pan, heat up on medium high heat without oil. Add pork belly to pan fry until fully cooked and nicely golden on the outside.
  6. Steam buns in a bamboo steamer.
  7. Stuff with lettuce, pork belly, and achar. Serve immediately.
Posted in

Croquetas

Posted on by editor
22
Jul

< Back to Recipe Listings

Croquetas

These addictive Croquetas are a sure hit as an appetizer or as a snack to share with friends. Creamy, crunchy and flavourful – and you can add in different fillings to your desired taste!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 100 mins Cook : 10 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 1 large or 2 small Potatoes, peeled, cooked and mashed well
  • 3 tbsp Butter
  • 4 tbsp Flour
  • ½ – ¾ c Milk
  • Lemon juice
  • Salt and pepper
  • A few sprigs thyme, picked
  • To taste: additions such as chopped ham, cubed cheese, diced olives, roasted pepper, etc.
  • ½ c Flour
  • ½ c Breadcrumbs
  • 1 Egg, beaten with a little water
  • Enough vegetable oil for deep frying

DIRECTIONS:

  1. Melt the butter in a small pot and add flour. Stir to form a paste and cook for a minute. Add the milk little by little, stirring all the while, until fully incorporated. Cook over medium heat until thickened.
  2. In a medium bowl, add white sauce to mashed potato and mix well to combine. Add some lemon juice, salt, pepper and thyme and stir. Add chosen additions, mix, taste and adjust seasoning.
  3. Refrigerate about 1 hour, until firm. Divide cooled mixture into heaped tablespoon portions. Roll each portion into a cylinder shape.
  4. Place ½ c flour, breadcrumbs and egg in a bowl each. Roll each cylinder first in flour, then egg, then breadcrumbs, and place on a tray or plate. Refrigerate 15-30 minutes to set.
  5. Pour oil in a pot, enough to go about halfway up the side of the pot. When oil is hot and shimmering, fry crumbed cylinders in batches until golden brown and crispy. Drain on paper towel and serve right away.
Posted in