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Chocolate Cake

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22
Jul

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Chocolate Cake

by Thripti Hinduja

Indulge yourself in Chef Thripti Hinduja moist and delicious chocolate cake recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6-8

INGREDIENTS:

  • 40g Cocoa powder
  • 95g Flour
  • 140g Sugar
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 85g Buttermilk
  • 85g Water
  • 2 tsp Oil
  • 1 tsp Vanilla

DIRECTIONS:

  1. Preheat the oven to 180 C.
  2. Grease and line 2 – 7″ baking tins with parchment paper.
  3. Sift the flour, cocoa powder, baking powder and baking soda together. Then add in the sugar and stir well.
  4. In another bowl stir the buttermilk, water, vanilla , egg and salt together.
  5. Pour the wet ingredients into the dry ingredients and whisk until combined smoothly.
  6. Pour the batter into the prepared baking trays and bake for 20 minutes or until a skewer inserted comes out clean.
  7. Demould and cool to room temperature.
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Chilled Organic Spiced Tomato Gazpacho

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22
Jul

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Chilled Organic Spiced Tomato Gazpacho

by Daniele Sarno

Enjoy this perfectly balanced organic tomato gazpacho with a hint of spice and herbs by Chef Daniele Sarno.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 780 mins Serves : 1

INGREDIENTS:

  • 100ml Vegetable stock
  • 50g Tomato concasse
  • 30g Diced green bell pepper
  • 30g Diced red bell pepper
  • 15g Onion, thinly sliced
  • 20g Peeled, seeded, slice Japanese cucumber
  • 15g Diced organic celery
  • 1g Chopped basil
  • 10ml Cold pressed extra virgin olive oil
  • 10ml Aged Italian balsamic vinegar
  • Organic Cayenne pepper powder
  • Sea salt
  • Ground white pepper

 

DIRECTIONS:

  1. Combine all the ingredients except the garnish.
  2. Puree with an immersion blender or in batches in a food processor until smooth.
  3. Chill for 8 to 12 hours, allowing the flavours to develop.
  4. To make a garnish, sauté the garlic clove in the olive oil until aromatic.
  5. Add the bread, the cayenne pepper and sauté until crisp and lightly browned.
  6. Thinly slice the tuna and quick marinate with few drops of aged balsamic vinegar.
  7. Cool and reserve.
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Grilled Lamb Rack

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22
Jul

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Grilled Lamb Rack

by Anil Singh

Looking for a delicious lamb recipe that is flavourful and tender?  Try this Grilled Lamb Rack recipe by Chef Anil which is perfect for any occasion!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 2pcs Lamb Rack
  • 2tsp Cumin Powder
  • 1tsp Ground Cayenne Pepper
  • Required Amount Black Pepper
  • 1tsp Lemon Juice
  • Required Amount Sea Salt
  • 1/2tsp Chicken Powder
  • 2tsp Olive Oil

DIRECTIONS:

  1. In a bowl, add cumin powder, cayenne powder, black pepper, lemon juice, chicken powder, sea salt and olive oil and mix it.
  2. Place the lamb in the bowl and mix it together with the marinated spices.
  3. Sear the marinated lamb on a searing pan until golden brown and dap tissue on the seared lamb to get rid of excessive oil.
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Coffee Pork Ribs with Cider Braised Apples

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22
Jul

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Coffee Pork Ribs with Cider Braised Apples

by Eric Low

Savour the combination of this sweet and savoury Coffee Pork Ribs with Cider Braised Apples that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 45 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • 4pcs Meaty Pork Ribs
  • 1/4 tsp Bicarbonate of soda
  • 1 tbsp Water
  • 1 tbsp Light soya sauce
  • 1/4 tsp Coarse ground black pepper
  • Cornstarch/ potato starch for dusting

Sauce

  • 2 tbsp Sugar
  • 1/2 pcs Cinnamon Stick
  • 100ml Water
  • 2 tbsp Ketchup
  • 150ml Water
  • 1 tsp Instant coffee granules
  • 2 tbsp Maltose
  • 1/4 tsp Vanilla essence
  • 1 tbsp Light soya sauce
  • 1/2 tsp Dark soya sauce

Cider Braised Apples

  • 11 tbsp Sugar
  • 4 tbsp Cider Vinegar
  • 1 sprig Thyme
  • 1/2 no Cinnamon Stick
  • 100ml Water
  • 1 Large apple, peeled and cored, cut into 8 wedges

Base

  • Shredded lettuce and red cabbage

Garnish

  • Toasted sesame seeds

DIRECTIONS:

  1. For the Coffee Pork Ribs, follow step 2 to 5.
  2. Rub the pork ribs with the prepared bicarbonate of soda dissolved in water for an hour. Remove excess soda by rinsing the ribs with fresh water.
  3. Marinate pork ribs with soya sauce, black pepper. Dust with potato starch and pan fry in hot oil till golden brown.
  4. Caramelize sugar with cinnamon stick and water till golden brown. Add ketchup and rest of ingredients for sauce. Cook until sauce is slightly syrupy.
  5. Toss pork ribs with sauce until evenly coated. Bake pork ribs in a preheated oven @ 180C for 15 mins, turn the ribs around every 5 mins. Serve hot on lettuce bed and garnish with toasted sesame seeds.
  6. For the Cider Braised Apples, follow step 7 to 9.
  7. Combine sugar, vinegar, thyme, cinnamon stick and water together in small sauce pan.
  8. Add the apples and braise for 10-15 mins until tender.
  9. Use as desired.
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Lemon Blueberry Yogurt Cake

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22
Jul

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Lemon Blueberry Yogurt Cake

by Claire Marie Chang

Relish every spoonful of this delicious, lemony yogurt cake studded with blueberries recipe by Chef Claire!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 540 mins Serves : 12

INGREDIENTS:

  • 100g Unsalted Butter
  • 20g Vegetable Oil
  • 180g White Sugar, Fine or Caster
  • 2 Eggs, 60-65g
  • 185g Plain Yogurt, Unsweetened*Pot Set or Greek
  • 15g Lemon Juice
  • Zest of ½ lemon
  • 1/2 tsp Lemon Extract (Optional)
  • 1/2 tsp Vanilla Bean Paste/Extract (Optional)
  • 225g Cake Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea salt, Fine
  • 50g Frozen Blueberries

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Combine butter, oil and sugar in a mixing bowl.
  3. Using the paddle attachment, cream the butter till light and fluffy. Start on slow till combined. Increase to medium high speed for 3-5mins
  4. Combine yogurt, lemon juice, zest and flavourings and set aside.
  5. Sift all the dry ingredients together and set aside.
  6. Once the butter is well creamed, on medium high speed, add one egg at a time.
  7. In alternate batches, add the sifted flour and yogurt mixture on slow speed.
  8. Once well combined, fold in the frozen blueberries.
  9. Divide the batter into 420-430g portions into 2 lined 6” cake tins.
  10. Tap to remove air bubbles. Level the cake using a spatula.
  11. Bake for 30-40mins till a skewer comes out clean.
  12. Cool until room temperature and chill the cake overnight.
  13. * This cake keeps up to 3 days at room temperature. To use as a layered cake, it is best baked a day before and kept chilled or frozen for neat cake layers.
  14. Variations:Orange scented – Add ½ tsp Orange extract + Zest of 1 Orange Instead of blueberries, use raspberries or strawberries.
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Baked Organic Pumpkin Gnocchi

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22
Jul

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Baked Organic Pumpkin Gnocchi

by Daniele Sarno

Indulge yourself in this delicious yet healthy organic pumpkin gnocchi without any guilt!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 20 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • ½ kg Organic pumpkin or butternut squash
  • 1 no. Onion
  • 1 clove Garlic
  • ½ no. Tomatoes, skinned
  • A few leaves of Basil
  • Cold pressed extra virgin olive oil
  • 80g Unbleached white flour (you may need more or less depending on how wet your pumpkin is)
  • 50g Grated Italian Parmesan cheese
  • Toasted organic pumpkin seeds

 

DIRECTIONS:

  1. Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  2. In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  3. Peel and chop the onions and garlic.
  4. When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  5. In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  6. Cook on a low flame for 10 minutes.
  7. Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  9. When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow cooling a little.
  10. Pour the tomato sauce into a large shallow ovenproof dish.
  11. With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with Parmesan.
  12. Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.
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Moist Chocolate Brownies

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22
Jul

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Moist Chocolate Brownies

by Philia Ng

Our Moist Chocolate Brownie recipe shared by Chef Philia Ng will astonish the die-hard chocolate lovers!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

Group A

  • 140g Unsalted butter
  • 138g Dark chocolates (preferably 55%)

Group B

  • 120g Light corn syrup
  • 200g Castor sugar
  • 1tbsp Vanilla essence

Group C

  • 4 Eggs

Group D

  • 115g Plain flour
  • t tsp Baking power

DIRECTIONS:

  1. Melt butter and chocolates.
  2. Add in Group B (Light Corn Syrup, Castor Sugar, Vanilla Essence) and stir well.
  3. Add in Group C (Eggs) gradually and mix well.
  4. Lastly add in Group D (Plain Flour, Baking Power) and mix well.
  5. Pour the batter into a brownies tray and bake at 180 degree Celsius, fan mode for 15 – 20 minutes.
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Coffee Rubbed Pork Loin with Watermelon Rind Relish

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22
Jul

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Coffee Rubbed Pork Loin with Watermelon Rind Relish

Don’t toss out your watermelon rinds just yet! They make for an excellent relish that absorbs the dressing perfectly. The ground coffee beans infuse the pork with its rich, bittersweet notes and goes perfectly with the pork loins.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 40 mins Cook : 80 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • For the Pork
    • 1 tbsp Very finely ground coffee beans
    • 2 tsp Packed light brown sugar
    • 1 tsp Chili powder
    • Salt
    • 2 tbsp Olive oil
    • 400g Pork loin, trimmed

    For the Relish

    • ¼ Watermelon
    • 1 Orange
    • ½ cup Packed light brown sugar
    • ¼ cup Apple cide vinegar
    • 1 Medium onion, thinly sliced
    • 2 Red chillies, finely chopped (with ribs and seeds)
    • Salt

DIRECTIONS:

          For the Pork

  1. In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.

  2. Preheat the oven (grill function) at 180ºC.

  3. Sear the pork loin on all sides on a very hot frying pan. Move the loin into the oven and continue cooking for another 8 mins. Check the internal temperature it should reach 60ºC to 63ºC.

  4. Transfer to a cutting board, and let rest for about 10 mins.

  5. Slice the pork and serve with the watermelon rind relish.

    For the Relish

  6. Cut the flesh away from the watermelon rind. Cut enough of the flesh into ¼-inch dice to yield ½ cup (reserve the rest for another use). Cut the rind into ¼-inch dice; you should have about 1½ cups.

  7. Slice the ends off one of the orange. Stand the orange on one cut end and cut off the peel and white pith to expose the flesh. Cut the orange segments from the membrane, cut each segment into 3 pieces, and put them in a small bowl. Squeeze the juice from the membrane into the bowl.

  8. In a 3-quart saucepan, combine ½ cup water with the watermelon flesh and rind, orange segments and juice, brown sugar, vinegar, onion, chilli, and ¼ tsp. salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rind is translucent and the mixture thickens, about 40 minutes. Season to taste with salt, and let cool to room temperature.

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Thai Pandan Chicken

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22
Jul

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Thai Pandan Chicken

by Trish Yee

Savour this aromatic Thai Pandan Chicken which is tender and packed with flavour! It is marinated and fried to perfection!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 10 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 200g Chicken Thigh
  • 1tbsp Oyster Sauce
  • 1tbsp Soy Sauce
  • 1tbsp Sugar
  • 1tsp Pepper
  • 1tbsp Sesame Oil
  • 1/2 tbsp Coriander Root
  • 1/2 tbsp Minced Garlic
  • Pandan Leaves, cleaned and ends trimmed

DIRECTIONS:

  1. Cut chicken thigh into 1 inch pieces.
  2. Marinate chicken with all ingredients. Set aside for 1-hour.
  3. Wrap the marinated chicken with pandan leaves.
  4. Put the chicken fried in medium heat oil. Drain dry and serve.
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Assam Fish Curry

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22
Jul

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Assam Fish Curry

by Eric Low

Nothing packs a punch like a fiery bowl of creamy Assam Fish Curry. This recipe features lemongrass, tamarind and fresh pineapples for the perfect blend of sweet, tangy and spicy. Try it now!  

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 2

INGREDIENTS:

  • For the Spice Paste
    • 200g Shallots
    • 90g Lemongrass
    • 80g Galangal
    • 60g Garlic
    • 40g Ginger
    • 1 tbsp Turmeric powder
    • 20g Belachan paste
    • 50g Buah keras (candlenuts)

    For the Curry

    • 6 tbsp Oil
    • 40g Spice paste from above (rempah)
    • 30g Chili paste (chili boh)
    • 1 tbsp Curry powder
    • 1 tsp Mustard seeds
    • 1 tsp Tomato paste
    • 250ml Coconut milk
    • 80g Assam (tamarind) paste
    • 250ml Water
    • 2 sprigs Curry leaves
    • 1 tsp Salt
    • ½ tsp MSG
    • Sugar to taste

    Assembly

    • 300g Fish fillet, cut into bite sized pieces. (Snapper, seabass, ikan batang, premium Sutchi, stingray) OR onion, cut into wedges
    • ½ no Eggplant, cut into wedges
    • ½ no Ladies fingers, sliced thickly
    • 2 pcs Tomatoes, cut into wedges
    • 1 no Fresh pineapples
    • 80g Tau pok, cut into smaller squares
    • 2 pcs Coriander leaves

DIRECTIONS:

  1. Blend all ingredients for spice paste together. Reserve desired amount and freeze the rest of the spice paste till the next use.
  2. Heat oil, sauté garlic and spice paste till fragrant. Add the chili paste and cook for another 2 mins.
  3. Mix in the curry powder and mustard seeds; fry the paste for another minute before adding in tomato paste. Cook paste for another 2 mins.
  4. Pour in coconut and evaporated milk. Mix the assam paste with water and strain. Add the liquid to the spice paste mixture together with the curry leaves.
  5. Bring curry to boil and simmer for 20 mins. Add the fish fillets and tau pok, simmer till ingredients are cooked. Pre blanched the egg plants and ladies fingers in hot oil, add to the curry with the tomatoes and pineapples. Adjust taste with salt and MSG, add sugar to taste.
  6. Serve curry garnished with coriander leaves.
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