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Matcha Creme Brulee

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22
Jul

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Matcha Creme Brulee

by Michele Ow

If you are fond of Matcha, you got to try this creamy Matcha Crème Brulee recipe by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 160 mins Serves : 6

INGREDIENTS:

  • 2 cups Heavy cream
  • 1 Vanilla bean (or a dash of vanilla paste)
  • 1 cup Castor sugar
  • 1 tsp Matcha powder
  • 6 no Egg yolks

DIRECTIONS:

  1. Whisk eggs yolks with sugar until pale yellow.
  2. Add Matcha into the mixture.
  3. In a saucepan, scald heavy cream with vanilla bean; allow to cool slightly.
  4. Add cooled heavy cream in a thin stream into egg/sugar mix until incorporated.
  5. Pour into 6 ramekins.
  6. Put in a bain marie in oven @160’C for 20 mins.
  7. Allow to set in fridge for at least 2 hours.
  8. Pour vanilla sugar and torch before serving.
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Marbled Oreo Cheesecake

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22
Jul

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Marbled Oreo Cheesecake

by Julie Yee

If you love Oreos and cheesecake, than this is the perfect dessert for you! Chef Julie will be sharing the recipe for this ultimate Marbled Oreo Cheesecake

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 60 mins Ready in : 120 mins Serves : 12

INGREDIENTS:

  • For the Cheesecake Group 1
    • 400g Cream cheese
    • 150g Castor sugar
    • 1 tsp Lemon juice
    • 20g Plain flour
    • 1 tsp Vanilla essence
    • 4 nos. Egg yolk

    Group 2 (Fold in) 

    • 70g Dairy whipping cream (35%)
    • 3 nos. Egg white
    • 60g Castor sugar
    • 50g *Oreo cookies (¼ size)

    For the Crust

    • 200g Oreo cookies (crushed)
    • 70g Salted butter
    • 5 tsp Honey*

DIRECTIONS:

        For the Cheesecake

  1. Beat cream cheese and lemon juice at slow speed for 5 mins.

  2. Add in sugar slowly until all completed.

  3. Add flour in and mix well.

  4. Pour in the yolk slowly.

  5. Beat egg whites till soft peaks form.

  6. Fold in the whipped cream and egg whites into cream mixture.

  7. Bake in bain marie (hot water bath) at 150°C for about 30 mins then reduce to 130°C for another 30 mins. Leave cake in oven for 10 mins (with oven door open).

    For the Crust

  8. Melt butter and add in all the ingredients.

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Mentaiko Spaghetti

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22
Jul

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Mentaiko Spaghetti

by Michele Ow

This simple-to-cook Mentaiko Spaghetti requires very little cooking and taste absolutely fantastic!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 Roe sac of spicy pickled pollock roe (Mentaiko)
  • 1 tbsp Japanese mayonnaise or heavy cream
  • 1 tbsp Japanese cooking wine (sake, or for a sweeter taste mirin)
  • Japanese soy sauce (shoyu)
  • 1/2 tsp Olive oil or melted butter
  • 1 tbsp A generous heap of toasted and shredded nori seaweed
  • 2 servings of Pasta

DIRECTIONS:

  1. Bring a pot of water to a boil. Add pasta to cook as per instructions on packaging.
  2. While waiting for pasta to cook, prepare Mentaiko dressing.
  3. Make a slit through the sac membrane of the Mentaiko lengthwise and scrape out the spicy picked Pollock row with a dessertspoon into a mixing bowl. Set aside one heap tbsp for garnishing.
  4. Add mayonnaise or cream, cooking wine, soy sauce and finally melted butter or olive oil.
  5. Whisk quickly to emulsify and homogenize the mixture. When the pasta is cooked al dente, drain slightly and transfer into the mixing bowl.
  6. Give the pasta and Mentaiko dressing a good toss and plate for serving.
  7. Top the pasta with shredded nori and finally the heap of Mentaiko.
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Braised Pork Belly, Handmade Egg Noodles, Kimchi

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22
Jul

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Braised Pork Belly, Handmade Egg Noodles, Kimchi

by Aurdra Morice

A well-loved dish in Asia, braised pork belly is succulent, tender and oh-so-satisfying. Try Chef Audra Morrice’s take on incorporating the pork belly with handmade egg noodles and kimchi! This is an indulgent dish, but definitely worth the treat!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

    • 400g Pork belly, cleaned and trimmed
    • Braising Stock
    • 2 tbsp Vegetable oil
    • 1 tsp Black peppercorns
    • 2 Baby leeks, or 1 medium leek, washed and trimmed
    • 4 sprigs Spring onion, washed, root discarded
    • 1½ cups Beef stock
    • ½ cup Chicken stock
    • ¼ cup Light soy
    • 2-3 tbsp Black vinegar

    Boiled Eggs

    • 2 Free-range eggs, room temperature

    Egg Noodles

    • 200g “00” flour
    • 3 Egg yolks
    • 1 Egg
    • Pinch of salt
    • 1 tbsp Olive oil

    To serve:

    • 150g Kimchi
    • 2 sprigs Spring onion, darker green leaves only, thinly sliced
    • Shiso leaves, for garnish (optional)

DIRECTIONS:

  1. Start with the braising stock by heating the oil in a pressure cooker over a medium high heat. Add the peppercorns, leeks and spring onion and cook for 2 mins. Pour in both stocks, soy sauce and black vinegar and bring to the boil.
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Vanilla Sponge Cake

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22
Jul

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Vanilla Sponge Cake

by Philia Ng

Learn the best way to bake a classic vanilla sponge cake with Chef Philia’s simple yet delicious recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 225g Fresh eggs
  • 180g Castor sugar
  • Group B
  • 85g Melted butter
  • 180g Full cream milk
  • Group C
  • 195g Blue Jacket Plain Flour
  • 8g Baking powder

DIRECTIONS:

  1. Whisk Group A (Fresh Eggs & Castor Sugar) together until ribbon stage.
  2. Add in Group B(Melted Butter & Full Cream Milk) and alternate it with Group C (Blue Jacket Plain Flour & Baking Powder).
  3. Mix well and bake the cake in an 8 inch round pan for 35 mins at 175 degree Celsius non fan mode or until a skewer inserted is clean.
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Spicy Meatballs

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22
Jul

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Spicy Meatballs

by Audra Morice

Add a twist to regular meatballs! This recipe incorpoarates the use of veal mince and a combination of different herbs and spices that will complement the meat perfectly. Make this for a dinner today! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

    • 250g Veal mince (or beef)
    • 250g Pork mince
    • ½ stalk Leek, washed well, finely chopped
    • 6 cloves Garlic, peeled, finely chopped
    • Small bunch coriander stalks, finely chopped
    • 1 tbsp Homemade onion jam (optional)
    • 1 tsp Ground cumin
    • 1 tsp Sweet paprika
    • ½ – 1 tsp Dried chilli flakes
    • Cracked pepper
    • ½ tsp Sugar
    • 1 tsp Salt
    • 1 tbsp Breadcrumbs

    Sauce

    • 700g Passata
    • ¼ cup Red wine (optional)
    • ½ tsp Dried oregano
    • Parmesan, freshly grated
    • 400g Dried pasta or homemade pasta

DIRECTIONS:

  1. In a wide non-stick saucepan, fry the leek and garlic in some olive oil over medium heat until tender. Set aside to cool.
  2. Mix together with all meatball ingredients. Knead lightly until well mixed. Make round meatballs the size of golf balls, you should get about 18 – 20. Set aside.
  3. In the same pan, heat some olive oil over medium-high heat, add meatballs in a single layer and fry until nicely browned all over. Pour in passata, red wine and oregano. Fill the passata bottle with about ½ cup of water, cover, shake and pour into the saucepan. Lightly stir to avoid breaking up the meatballs. Cover and simmer for 20 minutes. Taste and adjust flavours with sugar and salt.
  4. In the meantime, cook pasta according to instructions, drain and add to sauce. Toss through gently and serve with grated Parmesan, chopped parsley and extra chilli flakes.
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Lemon Meringue Tart

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22
Jul

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Lemon Meringue Tart

By Mimi Wahadi

A crispy base filled with tangy citrus lemon curd and topped with fluffy meringue makes this a tart to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 40 mins
Ready in : 100 mins Serves : 6

INGREDIENTS:

  • 50g Butter (Sable Dough)
  • 420g Flour (Sable Dough)
  • 160g Icing sugar (Sable Dough)
  • 50g Almond Ground (Sable Dough)
  • 5g Salt (Sable Dough)
  • 85g Whole Eggs (approx 2 no) (Sable Dough)
  • 4 Lemons Juice (Lemon Curd)
  • 175g Sugar (Lemon Curd)
  • 4 Whole eggs (Lemon Curd)
  • 15g Corn flour (Lemon Curd)
  • 2 Lemon zest (Lemon Curd)
  • 110g Butter (Lemon Curd)
  • 200g Egg whites (Meringue)
  • 400g Sugar (Meringue)

DIRECTIONS:

Sable Dough

  1. Cut the butter into smaller cubes
  2. Mix butter, flour, icing sugar, almond ground and salt in the mixing bowl.
  3. Use a paddle beater and mix all. Add eggs. Do not over work the dough.
  4. When mixture forms dough like consistency, wrap in a cling film and chill at least half hour before use.
  5. Line tart moulds and bake at 160° for about 30-40 minutes.

Lemon Curd

  1. Warm up lemon juice and sugar gently in a pot.
  2. Whisk the whole eggs and corn flour together and sift.
  3. Add lemon zest into the lemon juice mixture and allow it to boil.
  4. When the mixture boils and forms a thick consistency, lower down the heat and whisk in the butter cubes.
  5. Chill before use.

Meringue 

  1. Boil the sugar to 116°c.
  2. Add to the egg white; whisk till the egg white and sugar forms a thick stable meringue.
  3. Ready to be piped.
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Hello Kitty Pan with Red Bean Filling

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22
Jul

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Hello Kitty Pan with Red Bean Filling

by Trish Yee

This Hello Kitty-inspired Pan with Red Bean Filling is a great way to get the kids baking! These buns are soft, fluffy and the Azuki Bean Paste adds a sweet flavour. If you prefer a smoother Azuki filling, try mashing it with a fork before adding it into the buns!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 95 mins Cook : 8 mins Ready in : 103 mins Serves : 2-4

INGREDIENTS:

  • Basic Bread Dough
    • 200g Bread flour
    • 50g Cake flour
    • 110g Milk
    • 45g Sugar
    • 8g Milk powder
    • 7g Yeast
    • 1 Egg
    • 30g Olive oil
    • ¼ tsp Salt
    • 5g Bread improver

    Azuki Bean Paste

    • 1 cup Azuki beans
    • 5 cups Water
    • ¼ tsp Salt
    • ¼ tsp Sugar

DIRECTIONS:

          For the Basic Bread Dough

  1. Mix yeast and egg in a separate bowl. In a mixing bowl, add bread flour, sugar, milk powder, bread improver and salt. Add in eggs and yeast at the side.

  2. Using a kitchen machine, insert the dough attachment. Mix the mixture using low speed. Pour in milk and oil and beat for 6 mins till it forms into a ball.

  3. Cling wrap and set aside for 45 mins to proof.

  4. Divide the dough into 10 pieces and shape dough into balls. Slightly flatten and wrap it with fillings.

  5. Leave it aside to proof for 30 mins and bake for 8 mins at 200°C.

  6. Remove from oven and let it cool before decorating.

    For the Azuki Bean Paste

  7. Soak azuki beans overnight (8-12 hours). Rinse azuki beans and drain excess water in colander.

  8. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.

  9. When boiling, turn off heat and cover with lid. Let it stand for 5 mins. Throw away water and put the azuki beans into a sieve.

  10. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium-low and keep it simmering.

  11. Once in a while push the azuki beans under the water with a slotted spoon. Water will evaporate – keep adding water to cover just above the beans. If you put too much water, the beans will move and break.

  12. Turn up the heat to high and add sugar in 3 separate times. Stir constantly.

  13. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after it cools.

     

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Quiche Lorraine

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22
Jul

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Quiche Lorraine

by Philia Ng

Learn to make the all-time favourite Quiche Lorraine filled with bacon, egg and cream cheese! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4-6

INGREDIENTS:

  • Group A
  • 170g Plain flour
  • 1 pinch of Salt
  • 85g Unsalted Butter
  • Group B
  • 1 Egg
  • 80g Bacon
  • 50g Chopped Onion
  • Salt and Pepper
  • 100g Egg
  • 75g Dairy Cream
  • 75g Milk
  • 70g Cream Cheese
  • Salt and Pepper
  • Shredded Cheese

DIRECTIONS:

  1. Rub group A (Plain flour, Salt, Unsalted Butter) together until resemble breadcrumbs.
  2. Add in group B (Egg) and mix well into a dough are form.
  3. Roll and line a 8 inch round tart case and chill until ready to use.
  4. Place the bacon, chopped onion and some salt and pepper in the chilled tart case.
  5. Mix the egg, dairy cream, milk, cream cheese, some salt and pepper and shredded cheese in a bowl. Pour the mixture in the tart case.
  6. Bake at 190 degree Celsius for 30mins fan mode until golden brown.
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Hello Kitty Hand Roll

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22
Jul

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Hello Kitty Hand Roll

by Trish Yee

The school holidays are right around the corner – prepare these cutesy Hello Kitty-inspired hand rolls with your kids! They are simple and fun to prepare, not to mention delicious! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 1-2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink colored fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions, one to mix with the Oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, and then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and formt he flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
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