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Salted Egg Custard Pau

Posted on by editor
22
Dec

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Salted Egg Custard Pau

by Julie Yee

Enjoy the sweet and savoury Salted Egg Custard Pau with salted egg custard oozing out that looks seemingly simple.

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 2 hrs  Cook : 20 mins Ready in : 2 hrs 20 mins  Serves : 6-8 Servings

INGREDIENTS

  • Pau Dough
    • Sponge Dough
      • 1pkt Instant Yeast
      • 150ml Water
      • ¾ tsp Condensed Milk
      • 300gm HK Flour
    • 200gm HK Flour
    • ¾ tbsp. D. Baking Flour
    • 120gm Sugar
    • 1/3 tsp Ammonia Powder
    • 70gm Water
    • 30gm Crisco Shortening
  • Salted Egg Custard Filling
    • 80gm Egg Yolks (Steam 8 mins & mash)
    • 80gm Fine Sugar
    • 60gm Custard Powder
    • 40gm Milk Powder
    • 60gm Coconut Milk
    • 20gm Corn Starch
    • 80gm Butter

 

 

DIRECTIONS FOR PAU DOUGH

  1. To make the sponge dough knead all ingredients into a dough and allow it to rest for 30 minutes.
  2. Mix all ingredients in a mixing bowl and add in the sponge dough. Knead till shiny and smooth about 30 minutes.
  3. Roll into a ball & proof for another 30 minutes. Portion into 25gm.
  4. Wrap Char Siew fillings and fold into a circular motion to form a pau shape.
  5. Put on a piece of white paper and rest for 15 minutes.
  6. Steam at highest heat for 8 minutes.

DIRECTIONS FOR SALTED EGG CUSTARD FILLING

  1. Cream the butter for 3 minutes and add in all the ingredients.
  2. Chill until it becomes firm and portions into balls. Freeze until solid hard.
  3. Place in oiled paper cups & rest for 10 minutes before steaming.
  4. Steam in high fire for 8-10 minutes. (Don’t over steam or it will burst!)
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Truffle Fries

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22
Dec

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Truffle Fries

by Michele Ow

Homemade truffle fries are quick, simple-to-make and finger-licking good!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5-10 mins Ready in : 35-40 mins  Serves : 1 Serving

INGREDIENTS

  • Potato
  • Salt
  • Truffle Salt

DIRECTIONS:        

  1. Cut potato into strips.
  2. Put into ice water for 20 minutes.
  3. Dry thoroughly.
  4. Deep fry.
  5. Sprinkle w salt & truffle oil.
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Roasted Broccoli Soup

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22
Dec

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Roasted Broccoli Soup

by Charlynn Gwee

Roasting broccoli brings out the rustic flavour of this comforting soup on a rainy day.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1-2 Servings

INGREDIENTS

  • 400g Roasted Broccoli
  • Oil
  • Salt
  • Pepper
  • 2 strips Bacon
  • 2 diced Yellow Onions
  • 2 cloves Fresh Garlic, minced
  • 400g Chicken Stock
  • 100g Heavy Cream

DIRECTIONS:        

  1. Season broccoli with oil, salt and pepper and bake at 200c for 20-25 minutes till roasted.
  2. Meanwhile, render fats from bacon, add in onions & garlic and sauté till translucent.
  3. Add in roasted broccoli, followed by chicken stock, simmer for 2 minutes.
  4. Add in heavy cream and blitz.
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Porcini Soup Drizzled with Truffle Oil

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06
Dec

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Porcini Soup Drizzled with Truffle Oil

by Michele Ow

A rich and filling Porcini Soup with both Dried Porcini and Portobello mushrooms drizzled with truffle oil is the perfect dish for a chilly day!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 1 hrs 20 mins Serves : 2-4 Servings

INGREDIENTS

  • 5g Dried Porcini
  • 2 Large Portobello Mushrooms – sliced
  • ½ Yellow Onion – Diced
  • Olive Oil
  • Butter
  • Truffle Oil
  • Truffle Salt
  • Cream
  • Chives for Garnish

 

 

DIRECTIONS:

  1. Soak dried porcini in boiling water. Allow to sit for minimum 20 minutes – this is your mushroom stock.
  2. In a saucepan, melt some butter with olive oil.
  3. Add diced onion and fry until softened.
  4. Add sliced Portobello mushrooms until softened.
  5. Add in porcini until softened.
  6. Add in stock, being careful to retain the last tablespoon of stock as this part contains the most sediments; stir and allow to simmer for 20-30 minutes.
  7. Switch off the fire and allow to cool.
  8. After soup is cooled, it can be blended with an immersion blender or in a high speed blender.
  9. Before serving, heat up soup and finish with cream, drizzle with truffle oil and salt and garnish with chives or parsley.
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Baked Stuff Potatoes

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06
Dec

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Baked Stuff Potatoes

by Julie Yee

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine : American  Course : Appetizer Skill Level : Novice
Prep : 40 mins  Cook : 30 mins Ready in : 1 hr 10 mins  Serves : 2 Servings

INGREDIENTS

  • 2 Large Russet Potatoes
  • 80g Minced Pork/ Chicken/ Ham/ Bacon
  • 1 Stalk of Spring Onion
  • ¼ cup Dairy Cream
  • ½ cup Shredded Cheddar Cheese
  • Salt and Coarse Black Pepper

DIRECTIONS

  1. Boil potato in a pot till soft.
  2. Allow potatoes to cool enough. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with cream until combined using a potato masher or a fork.
  3. Stir in cheddar cheese, minced chicken and spring onion and season with salt and pepper.
  4. Scoop the fillings into potato skin and place on a cookie sheet. Sprinkle additional cheese.
  5. Place potatoes in oven and bake at 180C till golden brown.
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Tau Hu Telor with Homemade Kicap Manis

Posted on by editor
14
Nov

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Tau Hu Telor with Homemade Kicap Manis

by Eric Low

Tauhu Telur, a Indonesian street food made of tofu and fried omelette, typically served with a spicy peanut sauce.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2 Servings

INGREDIENTS:

  • Kicap Manis
    • 40g Sugar
    • 2 tbsp Water
    • 2 tbsp Fish Sauce
    • 100ml Water
    • 3 tbsp Light Soya Sauce
    • 1 tbsp Dark Soya Sauce
    • 120g Gular Melaka
    • 2 tsp Calamansi Lime Juice
    • Small Green Lime
  • Omelette
    • 250g Silken Tofu, cut into 1cm cubes
    • 4 Eggs, beaten
    • 1 tbsp Fish Sauce
    • Oil for Cooking
    • 40g Cucumber, finely sliced
    • 50g Cabbage, finely sliced, blanched
    • 30g Bean Sprouts, blanched
    • 20g Peanuts, deep fry or roasted
    • Coriander Leaves for garnish
    • Sliced Red Chilies for garnish

DIRECTIONS:

  1. Caramelise sugar and water together till golden brown. Add fish sauce, water, both light and dark soya sauces. Stir in the Gula Melaka until melted. Remove from heat and add the calamansi lime juice. Set aside.
  2. Combine tofu, eggs and fish sauce together. Heat oil and pour in omelette mixture. Cook until golden brown. Transfer to serving plate.
  3. Add cucumber, cabbage and bean sprouts. Drizzle with home made kicap manis, sprinkle on peanuts, garnish with fried shallots, coriander leaves and chilies. Serve immediately.
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Gai Yang (Thai Grilled Chicken)

Posted on by editor
10
Nov

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Gai Yang (Thai Grilled Chicken)

by Michele Ow

Impress your guests with an Authentic Thai Grill Chicken, known as Gai Yang, that is easy-to-make and absolutely finger-licking good!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 2 hrs 15 mins Cook : 40 mins Ready in : 2 hrs 55 mins Serves : 6-8 Servings

INGREDIENTS:

  • Grilled Chicken
    • 4pcs Boneless Chicken Leg / ½ Chicken
    • 2 tsp Coriander Seeds (toasted)
    • 1 stalk Lemon Grass
    • 2cm sliceBlue Ginger
    • 5 cloves Garlic
    • 3 tbsp Light Soya Sauce
    • 3 tbsp Fish Sauce
    • 1 tbsp Palm Sugar
    • ½ cup Water
    • 1 tbsp Canola / Sunflower Oil
  • Dipping Sauce
    • 2 tbsp Tamarind Juice
    • 1 tbsp Lime Juice
    • 1 tbsp Palm Sugar
    • Finely Chopped
    • 1 tbsp Shallot
    • ½ tbsp. Yellow Onion
    • 2 stalks Parsley
    • ½ tbsp. Toasted Sesame Seeds

DIRECTIONS 

  1. Grind white peppercorns and coriander seeds and pestle or a coffee grinder. When fine, add lemongrass, blue ginger and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
  2. Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight.
  3. Arrange lemon slices on rack and place chicken on top.
  4. Grill at @ 180C until is golden brown and the chicken juice run clear.
  5. Baste the chicken with the excess marinates after 20 minutes.

DIRECTIONS FOR DIPPING SAUCE

  1. Simmer hot the excess marinate from the chicken and palm sugar.
  2. Off fire and add in the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved.
  3. Add all remaining ingredients and stir. If making sauce in advance, add in before serve.
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Guo Tie

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10
Nov

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Guo Tie

by Michele Ow

Make Guo Tie (or Pot Stickers) at home with Chef Michele’s recipe which includes a pork and ginger filling. Dip with in Spicy Soy Dipping Sauce for the perfect bite!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 -15 mins Ready in : 1 hr Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 1 cup Chopped Napa cabbage
    • ½ tbsp. Salt
    • 250g Ground fatty pork
    • 2 tbsp Minced ginger
    • 1 ½ tbsp. Minced garlic
    • 2 tbsp Soy sauce
    • 3 tbsp Sesame oil
    • 1 Egg
    • 1 cup Chicken stock or water
  • Spicy Soy Dipping Sauce
    • 1/3 cup Thin soy sauce
    • 1/3 cup Rice wine vinegar
    • 1/3 cup Sliced scallions
    • 1 tsp Sesame oil
    • 1 tbsp Sambal

DIRECTIONS FOR PORK AND GINGER FILLING

  1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

DIRECTIONS FOR MAKING THE DUMPLINGS

  1. Place a small mound of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

DIRECTIONS FOR COOKING THE DUMPLINGS

  1. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. Once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

DIRECTIONS FOR SPICY SOY DIPPING SAUCE

  1. Combine ingredients
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Pan-Fried Chicken Meatballs

Posted on by editor
10
Nov

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Pan-Fried Chicken Meatballs

by Mimi Wahadi

Soft and juicy chicken meatballs flavoured with parsley, thyme and garlic will be a major hit within kids!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 5-10 mins Ready in : 40-45 mins Serves : 2 Servings

INGREDIENTS:

  • 200g Chicken, minced
  • ¼ cup Breadcrumbs
  • ¼ cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Egg, lightly beaten
  • 1 tbsp Dried Parsley Flakes
  • 1 tbsp Dried Thyme Leaves
  • 1 tbsp Olive Oil

DIRECTIONS 

  1. Add the minced chicken to a large bowl with all other ingredients and season well with pepper and sea salt.
  2. Mix gently to combine using clean hands. Shape the mixture into balls slightly smaller than a golf ball.
  3. Cover and refrigerate for 20 minutes to set.
  4. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over, continue for the rest of the meatballs.
  5. Once browned, remove carefully with tongs and set aside on a plate.
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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

Posted on by editor
09
Nov

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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

by Stephan Zoisl

The slow-cooked confit melts in your mouth and highlights the exquisite flavour of salmon! If you think that serving the confit with pumpkin might make the dish boring, think again – this recipe uses the humble pumpkin in not one, but five different ways!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2-4 Servings

INGREDIENTS:

  • 600g Salmon Trout
  • 60g Red Onion
  • 20g Parsley
  • 20g Chives
  • 100g Sour Cream
  • 50ml Olive Oil
  • 50ml Extra Virgin Olive Oil
  • 30g Butter
  • 600g Pumpkin
  • 10g Sugar
  • Spices
    • 10ml Pumpkin Seed Oil
    • 0.5 punnet Purple Shiso
    • 15g Pumpkin Seeds
    • Salt & Pepper

DIRECTIONS 

  1. Trim trout, remove skin and bones, cook in small amount of olive oil at 55C till cooked. Flake the trout and marinate.
  2. Prepare pumpkin puree and pickled pumpkin.
  3. Place trout confit (80g) onto the plate, make dots of pumpkin puree.
  4. Garnish with pickled pumpkin (ribbon & cubes)
  5. Finish with purple shiso, pumpkin seeds and pumpkin seed oil.

EQUIPMENT

  • 4 x Squeezy bottles for puree.
  • 2 x Fine nozzle squeeze bottle for oil.
  • 2 x Rings (stainless still) for trout confit.
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