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Mocha Roulade

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22
Jul

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Mocha Roulade

by Jehanne Ali

The Cooking Doctor shares her childhood favourite with us – make these for a perfect afternoon snack along with a cup of tea!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • 5 Large eggs, separated
  • 90g Sugar
  • 100g Cake flour
  • 20g Cocoa flour
  • 1 tsp Instant coffee granules
  • ¼ tsp Cream of tartar
  • 50ml Melted butter (or vegetable oil)
  • 50ml Hot milk
  • 1 tsp Vanilla paste
  • ½ tsp Salt

DIRECTIONS:

  1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
  2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
  3. Mix the coffee granules with hot milk and melted butter.
  4. Sift in the cake flour along with salt and cocoa powder to the batter.
  5. Finally fold in the stiff egg whites.
  6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
  7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
  8. Roll tightly into a roulade.
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Siew Mai with Scallops

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22
Jul

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Siew Mai with Scallops

by Trish Yee

Learn to make Siew Mai, a Dim Sum classic filled with pork and shrimp is incredibly juicy and flavourful with Chef Trish Yee’s recipe!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 12 mins Ready in : 52 mins Serves : 4pcs

INGREDIENTS:

  • 4 pcs of Wonton Wrappers
  • 100 g Pork Collar or Chicken Thigh, Minced
  • 3 pcs Fresh Shrimp or Prawn, Shelled
  • Few Sprinkles of Spring Onion
  • 1 tsp Dried Shitake Mushroom, Chopped
  • 1 tsp Water Chestnuts, chopped
  • 1 tsp Hua Tiao Wine
  • 1/2 tsp Sugar
  • 1 tsp Corn Flour
  • 1 tsp Garlic Oil
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Chicken Seasoning Powder
  • Dash of Pepper
  • Scallop Slices

DIRECTIONS:

  1. Shell the prawns and devein prawns and place it in a bowl and marinate with ½ tsp of sugar. Mix well and allow it to marinate for a few minutes.
  2. In the meantime, soak the mushrooms in hot water until softened, then rinse. Remove stems from the shitake mushrooms, dice finely.
  3. Mix the marinade(hua tiao wine, sugar, corn flour, garlic oil, sesame oil, chicken seasoning powder, pepper) and marinate the minced meat.
  4. Add the mushrooms and garlic to the marinated meat.
  5. Add in corn flour and mix well. Slice each prawn into 2cm-wide pieces and add in the pork mixture.
  6. Place a tablespoon of the meat mixture in the middle of each wonton wrapper.
  7. Using a finger to dab water on the edges of each wrapper, then fold up the sides and gently pinch to create folds, leaving the top of the dumpling open.
  8. Place the wrapped dumplings in a bamboo steamer lined with a sheet of parchment paper.
  9. Gently press the sides of the siew mai to create a cube-like shape.
  10. Garnish with scallop slices. Steam for 12 minutes, then serve hot.
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Granola Parfait

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22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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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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