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Castella Gula Melaka Cake

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28
Jul

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Castella Gula Melaka Cake

by Julie Yee

Enjoy the fragrance of gula melaka with Chef Julie’s Castella Gula Melaka Cake recipe! This light and jiggly cake is the perfect end of a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 70 mins Ready in : 90 mins Serves : 6-8 pieces

INGREDIENTS:

  • Group A
    • 90g Corn oil
    • 130g Egg yolks
    • 120g Cake flour
    • 80ml Fresh milk
    • 40g Gula Melaka/ Palm sugar
    • 1tsp Vanilla extract
  • Group B
    • 220g Egg white
    • ½ tsp Lemon juice
    • ¼ tsp Salt
    • 80g Castor sugar
    • 50g Chopped Gula Melaka

DIRECTIONS:

  1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth.
  2. Whisk the egg white until thick foams before slowly adding sugar and continue whisking until soft firm peak.
  3. Add ¼ portion of the meringue into egg yolks batter gently fold with a hand whisk till just combined before pouring the egg yolk batter back into the meringue.
  4. Pour half the cake batter into the pan, then sprinkle some chopped gula Melaka on top. Top up with remaining half batter .Knock the cake tin on the table top t get rid of air bubbles.
  5. Bake in a water bath for 10 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
  6. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.
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Eggplant Rollatini

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28
Jul

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Eggplant Rollatini

by Michele Ow

Enjoy eggplant with a twist by rolling ricotta inside eggplant slice before topping it with more cheese!

Cuisine : European Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 65 mins Ready in : 75 mins Serves : 2

INGREDIENTS:

  • 1 Large eggplant
  • Salt & Pepper
  • Olive Oil
  • 1 cup Diced tomato
  • 1 cup Ricotta
  • 3 cloves Garlic, minced
  • 1 Large egg, beaten
  • ½ cup Shredded mozzarella
  • ¼ cup Grated parmesan
  • ½ cup Diced tomato sauce

DIRECTIONS:

  1. Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.
  2. Preheat oven to 200C. Brush both sides of eggplant slices with olive oil and put on grill pan Roast for 10 minutes a side tender. Let cool on sheets on wire racks until cool enough to handle.
  3. In a large bowl, combine ricotta, garlic, eggs, 1/2 the mozzarella and 1/2 the Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. In a baking tray, spread 1/2 cup of diced tomato over bottom of dish. Divide ricotta mixture among eggplant slices, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining tomato and sprinkle with remaining mozzarella and Parmesan.
  4. Cover baking dish with foil and bake for 25 minutes. Remove foil and grill at 250C until browned and bubbling, about 10 minutes longer.
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Chinese Dumpling (Jiao Zi)

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25
Jul

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Chinese Dumpling (Jiao Zi)

by Lam Soon

Chinese dumplings serve as a great snack and are a welcome addition to any meal. Prepare these irresistible savouries in advance and store them for up to 3 months in a freezer!

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

INGREDIENTS:

  • Dumpling Skin Dough
    • 4 cups of Plain Flour
    • 1 cup of Cold Water
    • A pinch of Sea Salt

    Meat Filling

    • 800g Minced Pork
    • 1 tbsp of Knife Thai Fish Sauce
    • 2 tsp of Knife Sesame Oil
    • 2 tsp of Sea Salt
    • 2 tbsp of Soy Sauce
    • 1 tbsp of Hua Diao Chinese Wine or Sherry
    • A pinch of Black Pepper Powder
    • A pinch of White Pepper Powder

DIRECTIONS:

  1. For the meat filling, combine all the ingredients in a bowl, stir and mix well. Take note to stir the mixture in one direction. Then add the vegetable base to it and mix well. Set aside.
  2. For the dumpling skin, combine well the salt and water. Add the flour slowly bit by bit and knead the dough until all the flour is used up. Keep kneading for about 20 minutes or until there is shine on the dough. At this point, stop kneading and cover the dough with a damp cloth.
  3. Roll the dough to 2-cm thickness and cut each piece to a 1-cm thickness. Roll each dough piece into a mini ball and flatten out with a rolling pin to form a round flat piece of dumpling skin.
  4. Place 1 tbsp of the filling onto the flattened round skin and wrap it up like a dumpling. Continue until all the dough and meat filling are used up.
  5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point
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Mascarpone Creme Brûlée

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25
Jul

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Mascarpone Creme Brûlée

by Thripti Hinduja







Crème Brulee means “burned cream” in French. To replicate this classic, the batter mixture and timing control is important to achieve successful ramekins of heavenly crème brulee – a must try dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 70 mins Cook : 30 mins Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 225g Whipping Cream
  • 50g Mascarpone
  • 1½ tsp Vanilla Bean Paste
  • 3 Eggs
  • 60g Caster Sugar
  • 4 tbsp Caster Sugar (optional: for topping)


 




DIRECTIONS:

  1. Preheat the oven to 150°C.
  2. Put the cream, mascarpone and vanilla in a pan. Heat mixture until almost boiling.
  3. In the meanwhile, whisk the egg yolks with sugar till creamy and pale. Slowly whisk into the hot cream mixture, whisking all the time.
  4. Strain the mixture and pour into ramekins.
  5. Place the ramekins in a roasting tin, along with hot water coming half way up the ramekins.
  6. Bake for about 20-30 minutes, depending on the size of your ramekins. The custards should be just set around the side and have a slight wobble in the centre.
  7. Refrigerate the ramekins for at least an hour.
  8. When ready to serve, sprinkle the tops with caster sugar and caramelize it with a blowtorch. A very hot grill works well too.
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Ayam Rendang

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25
Jul

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Ayam Rendang

by Eric Low

Ayam Rendang is a popular Malay all-time favourite dish. Slowly cook it for the spices to blend and the chicken becomes tender.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 15 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

Spice Paste

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 4g Turmeric Powder
  • 30g Belachan Paste
  • 50g Buah Keras

Rendang

  • 4 Whole Large Chicken Thighs (cut into 4cm pieces)
  • 1 tbsp Curry Powder
  • 8 tbsp Oil
  • 100g Spice Mix (Rempah)
  • 200g Chilli Boh (Wet Chilli Paste)
  • 2 stalks of Lemon Grass (crushed)
  • 8-10 pieces of Kaffir Lime Leaves
  • 300ml Coconut Milk
  • 100ml Water
  • 3 tbsp Maggi Concentrated Chicken Stock
  • 100g Gula Melaka
  • 100g Fried/Toasted Grated Coconut (Kerisik)
  • Coriander Leaves
  • Sliced Red Chilies

DIRECTIONS:

  1. Blend all ingredients for spice paste together except adding in the turmeric powder. Keep frozen and defrost one day ahead in fridge when ready to use. Scoop amount as desired in recipe.
  2. Marinate chicken legs with curry powder for at least an hour or overnight. Lightly brown the chicken pieces in a hot pan with some oil and set aside.
  3. Heat the 8 tbsps of oil and fry spice paste till fragrant. Add chilli paste and curry powder and return chicken to the spice mixture.
  4. Add in lemon grass stalks and kaffir lime leaves, then pour in coconut milk and water. Bring to them boil and simmer until sauce is reduce by half and almost thick and chunky.
  5. Season rendang with Maggi Concentrated Chicken Stock and add in the toasted kerisik. Just before serving, add coriander leaves and sliced red chilies.
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Abalone Delights

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25
Jul

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Abalone Delights

by Lam Soon

Prepare this Chinese delicacy just like a professional chef with this easy-to-follow recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 55 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

  • 2 Canned Abalone (sliced)
  • 6 Dried Mushrooms (soaked & blanched)
  • 10 Rehydrated Tendons
  • 6 Arrowroot
  • 2 stalks of Shanghai Vegetables (sliced & blanched)
  • 120ml Stock
  • Some Potato Starch Mixture

Seasoning

  • 1 tsp Knife Thai Fish Sauce
  • 300ml Stock
  • 2 tsp Sugar
  • 2 tsp Oyster Sauce
  • 2 tsp Sesame Oil
  • 1 tbsp Hua Diao Wine

DIRECTIONS:

  1. Cook tendons in boiling water until soft, remove. Peel arrowroot and cook in boiling water until soft, remove and cut into round pieces.
  2. Place abalone in a soup bowl, followed by tendons, mushrooms, arrowfoot and 120ml of stock. Steam for about 30 minutes, then remove.
  3. Pour the liquid into a pot and add the seasoning. Bring to a boil, then thicken with potato starch mixture. Turn off the heat. Invert the abalone and other ingredients onto a plate, drizzle with sauce and serve with Shanghai vegetables.
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Spiral Curry Puff with Mozzarella and Tomato

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24
Jul

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Spiral Curry Puff with Mozzarella and Tomato

by President

Surprise your guests with a fusion curry puff! Tomatoes add a freshing touch to traditonally chewy filling and mozzarella adds savoury texture and aroma of the puff that’s sure to delight.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 15 mins Ready in : 105 mins Serves : 20

INGREDIENTS:

Filling

  • 2 tbsp Oil
  • 6 Shallots (peeled and diced)
  • 1 clove of Garlic (chopped)
  • 200g Tomatoes (peeled, seeded and cubed)
  • 300g Potatoes (boiled, peeled and diced)
  • 2 tbsp Chopped Basil (to taste)
  • 16 slices of President Mozzarella Cheese
  • Salt and Pepper (to taste)

Butter Dough

  • 150g President Salted Butter (cubed)
  • 200g All-Purpose Flour

Water Dough

  • ¼ tsp Salt
  • 230 ml Water
  • 350g All-Purpose Flour

DIRECTIONS:

         To prepare filling

  1. Heat the oil in a frying pan and sauté the shallots until transparent.

  2. Add garlic and fry until aromatic. Add tomato and fry for a few seconds; add the potato and a bit of water. Stir to mix well.

  3. Cook, stirring occasionally and adding water as necessary, until potato is tender. Season to taste, cool, and add basil.

    To prepare butter dough

  4. Work the butter into the flour with your fingers or a food processor to form smooth dough. Divide into four (about 85g each) and shape into balls.

    To prepare water dough

  5. Dissolve salt in the water and add to the flour gradually to form dough. Knead until smooth. Divide into four (about 85g each).

    To layer dough

  6. Flatten the water dough and wrap it around a ball of butter dough to enclose it completely. Flatten the combined dough and roll it out to form a long strip.

  7. Roll up the strip firmly; the more thinly you roll the dough, the more revolutions you will get in the pastry, giving a greater “spiral effect”. Repeat with the remaining portions of dough.

    To shape

  8. Cut each roll into 4 or 5 equal logs. Place log cut-side down and flatten into a disc – you should see a pattern of concentric circles in the dough.

  9. Place a heaped tablespoon of filling in the centre, add mozzarella and fold over to form a crescent. Pinch the edges to form scallops.

    To fry

  10. Heat oil for deep-frying. When hot, lower heat and fry the puffs, a few at a time, until golden brown and crisp. Drain on paper towels.

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Vegetable Quiche with Light Cheese

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24
Jul

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Vegetable Quiche with Light Cheese

by President

Make your next brunch special with this fluffy delectable recipe. Top it with a light cheese for that subtle added flavour without overpowering the taste of the quiche.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

Shortcrust Pastry

  • 250g All-Purpose Flour
  • 1/8 tsp of Salt
  • 125g Cold President Butter (cubed)
  • 1 Egg Yolk
  • 50ml Cold Water
  • 1 Egg White (for brushing)

Garnishing

  • 100g Asparagus (10cm tips only)
  • 200g Leek (cut into 2cm thick chunks)
  • 200g Red Onion (cut into 2cm wedges)
  • 200g Small Eringi Mushrooms or Button Mushrooms (heads only)
  • 200g Cherry Tomatoes
  • 1 or 2 packets President Light Cheese

Custard

  • 250ml President Whipping Cream
  • 50ml Milk
  • 2 Eggs
  • Nutmeg (to taste)
  • Salt and Pepper (to taste)
  • 2 tbsp of Chopped Parsley

DIRECTIONS:

          To prepare pastry

  1. Sift the flour and salt into a large mixing bowl. Add butter and rub into the flour with finger tips until mixture is crumbly. Add egg yolk and enough water to knead into soft dough. Wrap in cling film and refrigerate for at least 30 minutes to firm up the dough.

  2. Using a rolling pin, roll out the pastry thinly and fit into a 30x12cm rectangular tart mould with a removable base, or other desired mould. Run the rolling pin over the rim to trim the excess. Prick the base of the pastry all over with a fork or spiked roller.

    To arrange garnishing

  3. On the pastry base, arrange the vegetables in strips lengthwise with rolled slices of cheese in between strips.

    To prepare custard

  4. Combine all the ingredients in a mixing bowl and whisk well.

    To bake

  5. Preheat oven to 150oC. Place the tart mould in the oven and pour custard onto the vegetables till the rim. Bake for 30 to 35 minutes, or until it’s set in the centre. Cool for 15 minutes before serving.

  6. **Tip 1: It is important to use a tart mould with a removable bottom, or a ring mould placed over a silicon sheet or baking paper-lined baking tray for easy removal of quiche.

  7. **Tip 2: For easy transfer of rolled dough, slip it over a rolling pin to “carry” it safely to the tart mould.

  8. **Tip 3: Store-bought frozen shortcrust pastry can be used instead.

  9. **Tip 4: Rectangular mould can be replaced with 22x4cm round mould.

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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

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24
Jul

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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

by Eric Low

This easy-to-make dessert combines glutinous rice, dried longan, pandan leaves and water. Gula Melaka can be added before serving to accommodate personal preference.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 2

INGREDIENTS:

  • 50g Black Glutinous Rice
  • 20g White Glutinous Rice
  • 1 piece of Dried Longan
  • 1 piece of Pandan Leaves (tied up)
  • 750ml Water (plus extra for standby)
  • 2 tbsp Gula Melaka

Assembly

  • Yam and Coconut Flavoured Ice Cream or Vanilla Ice Cream

DIRECTIONS:

  1. Combine the two kinds of glutinous rice with dried longan, pandan leaves and water. Bring to boil and simmer for 60 minutes. Add extra water if necessary.
  2. Add Gula Melaka and adjust to taste. Cool and chill the glutinous rice till ready to serve.
  3. Divide the glutinous rice to 4 portions. Serve with a scoop of ice cream.
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Assam Laksa

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24
Jul

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Assam Laksa

by Eric Low

This spicy-sour fish based noodle soup is created by saute-ing the spice paste till it is fragrant before starting on the broth. Season with salt, sugar, fish sauce and prawn paste to taste.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

Broth

  • 6 tbsp Oil
  • 60g Spice Paste (refer to Spice Paste recipe)
  • 50g Chilli Boh (paste)
  • 300g Mackerel Fish Fillet (steamed)
  • 5 litres of Water
  • 60g Tamarind Pulp
  • 200ml Waiter
  • 2 sprigs of Laksa Leaves
  • 30g Gula Melaka or Brown Sugar
  • 2 tsp Fish Sauce
  • ½ tsp Salt (to taste)
  • 2 pieces of Dried Tamarind Peel or Dried Tamarind Skin (asam keping/asam gelugor)

Assembly

  • 350g Laksa Rice Noodles (blanched)
  • 1 Small Local Cucumber (julienned)
  • 1 Red Onion (very thinly sliced)
  • 1 wedge of Pineapple (finely chopped)
  • 1 Fresh Red Chilli (deseeded and sliced)
  • 1 bunch of Mint Leaves
  • 1 bunch of Laksa Leaves
  • Torch Ginger Flower (Bunga Kantan, finely chopped)
  • Prawn Paste or Hae Ko (whisked with a little boiling water to a slightly running consistency)

DIRECTIONS:

  1. Heat oil and sauté spice paste till fragrant. Add in chilli paste and cook for two minutes.
  2. Bring water to a boil, add in fish and cook for 10 minutes. Remove fish from pot and set aside to cool but keep the stock in a slow simmer.
  3. Mix 125ml of water with the tamarind pulp and leave to stand for a few minutes. Squeeze the tamarind pulp to break it up and extract the juice. Strain and set aside.
  4. Fry the spice paste till fragrant, add tamarind juice, tamarind peel and laksa leaves to the broth and simmer for 40 minutes. Season with salt, sugar, fish sauce and prawn paste to taste.
  5. Remove the flesh from the fish and set aside. Remove all the bones, brown bits and skin. Flake and set aside.
  6. Strain the stock and adjust seasonings to taste with salt and sugar. Add almost all of the flaked fish to the soup and use retain a small amount to garnish the bowls.
  7. Fill bowls with rice noodles and ladle hot soup over it. Garnish with cucumber, onions, pineapple, chilli, mint leaves and serve immediately with prawn paste to the side.
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