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Challah Bread

Posted on by editor
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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Teochew Carrot Cake

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22
Jul

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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.
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Ratatouille

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22
Jul

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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.
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Fresh Durian Cupcakes

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22
Jul

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

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22
Jul

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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.
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Grilled Steak with Pesto

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22
Jul

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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.
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Spicy Minced Prawns served in Lettuce Cups

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22
Jul

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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.
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Apple and Raspberry Crumble

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22
Jul

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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.
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