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Vanilla Waffle

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22
Jul

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Vanilla Waffle

by Philia Ng

These light and fluffy waffles are crisp on the outside and moist on the inside is the perfect addition to your morning coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 2-3 pieces

INGREDIENTS:

  • 160g Flour
  • 3 Eggs
  • 100g Full cream milk
  • 60g Castor sugar
  • 40g Corn flour
  • 60g Melted butter
  • Fresh fruit puree and dairy cream (Optional)

DIRECTIONS:

  1. Mix all together and add in the melted butter.
  2. Let it sit for 30 minutes.
  3. Ladle the batter into the waffle maker and cook until golden brown.
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Apricot Almond Cookies

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22
Jul

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Apricot Almond Cookies

by Julie Yee

Snack on these easy-to-make Apricot Almond Cookies by Chef Julie Yee that is sweet and crunchy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 10-12

INGREDIENTS:

  • 125g Butter
  • 90g Fine Sugar
  • 1tsp Vanilla Paste
  • 130g Potato Starch
  • 60g Almond Flour/Plain flour
  • 1tsp Rice Flour
  • Apricots / Red Dough balls – Decorations

DIRECTIONS:

  1. Beat butter & sugar till creamy.
  2. Fold in all the sifted flours.
  3. Pipe on parchment paper using large stars piping nozzle.
  4. Place a small piece of apricots or red colour dough on top.
  5. Bake at 155°C for approx. 30mins.
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Traditional Mee Siam with Condiments

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22
Jul

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Traditional Mee Siam with Condiments

by Eric Low

Mee Siam, dish of thin rice noodles in a spicy, sweet and slightly sour gravy, is a popular dish among many locals. After cooking, it is served with various condiments such as taupok, fresh prawns and hard boiled eggs. Try making this at home today and you might be surprised at how easy it is!

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

INGREDIENTS:

    • ½ pkt Bee Hoon (rice vermicelli) ~160g, soak in water for half an hour
    • 3tbsps Oil
    • 1tbsps Chili Paste (Chili Boh)
    • 1tsps Belachan
    • 60g Bean sprouts (Taugeh)
    • 150ml Water

    For the Mee Siam Gravy 

    • 8 tbsp Oil
    • 2 tbsp Whole fermented Soya Bean (Tau Cheo), slightly chopped
    • 100g Dried anchovies (Ikan bilis)
    • 1 no. Red onion, sliced
    • 1 stalk Lemongrass, bruised
    • 60g Spice paste (Rempah)
    • 40g Chili paste (Chili boh)

    For the Condiments

    • 2 nos Eggs, hard boiled, cut into wedges
    • 8 nos Fresh prawns, peeled and blanched
    • 2 stalks Chinese Chives (Ku chai), diced
    • 2 pcs Tau pok, cut into dices
    • Fried shallots
    • Calamansi limes

DIRECTIONS:

  1. Drain the vermicelli from soaking in water. Heat oil; fry the chili paste, dried shrimp and belachan powder/granules together.
  2. Add bean sprouts and vermicelli; pour in one third of the water. Cover wok and reduce to low fire and toss the vermicelli every 2-3 minutes, adding the rest of the water as required gradually.
  3. Cook vermicelli until it is soft on taste. Add more water than required if necessary to achieve the right noodle texture due to the variable of fire control.
  4. Transfer vermicelli to a serving tray and keep warm.

    For the Mee Siam Gravy

  5. Heat oil, add fermented soya bean paste and cook for a minute. Add ikan bilis, sliced onions and lemon grass. Cook for two minutes

  6. Add in chili and tamarind pastes; pour in water and coconut milk. Bring gravy to the boil and simmer for 20-30mins.

  7. Strain gravy and discard the solids. Add peanuts if using, simmer for another half an hour, adjust taste of gravy with sugar and some extra salt if required. If gravy is too concentrated, dilute with some water as required.

    For the Condiments

  8. Divide noodles into four serving bowls. Pour hot gravy over and garnish with the above condiments.

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Crème caramel

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22
Jul

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Crème caramel

by Michele Ow

Creamy and luscious, this Crème Caramel is the perfect dessert to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 1/2 cup Sugar
  • 1 cup Heavy cream
  • 4 Egg yolks
  • A dash of Vanilla extract

DIRECTIONS:

  1. Preheat the oven to 200 degrees C.
  2. Caramelize sugar. Remove from the heat promptly and carefully divide the hot caramel among the 4 ramekins. Sprinkle sea salt. Let cool.
  3. In a medium saucepan, bring the cream and vanilla to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks and caster sugar in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Slowly whisk in the remaining hot cream mixture trying to prevent excess bubbles.
  4. Place 4 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Divide between 4 ramekins. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
  5. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature until cool, then refrigerate until well chilled.
  6. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
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Italian Style Baked Potato with Ham and Mozzarella Flan

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22
Jul

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Italian Style Baked Potato with Ham and Mozzarella Flan

by Daniele Sarno

Chef Daniele Sarno shares with us a palatable Italian Style Baked Potato which is a true slice of perfection.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 30 mins Ready in : 70 mins Serves : 6

INGREDIENTS:

  • 170g Red skin potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated parmesan cheese
  • 1 Whole eggs
  • 15g Cooked ham
  • 15g Provolone cheese
  • 20g Buffalo mozzarella
  • Chopped fresh parsley leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed black pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  4. Mix well all the ingredients until get a smooth creamy mixture.
  5. Grease the mold with the butter and dust with the bread crumbs.
  6. Pour the mixture into the mold until cover half of it.
  7. Cover with slice buffalo mozzarella and provolone cheese.
  8. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  9. Oven-baked for 30 minutes, 180ºC.
  10. Remove from the oven, rest for a minute, serve.

     

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California Roll with Avocado and Crabstick

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22
Jul

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California Roll with Avocado and Crabstick

by Eric Low

This is a basic recipe for anyone who wants to try their hand at Japanese cuisine. Rice, mayonnaise, crabsticks, avocado, cucumber and flying fish roe are wrapped in seaweed and served immediately. Prepare a side of wasabi if desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 400g Cooked Sushi Rice
  • 2 pieces of Sushi Seaweed (Nori) Sheets
  • 200g Crabstick (diced)
  • 2 tbsp of Mayonnaise
  • ½ Avocado (sliced)
  • Shredded Cucumber
  • Sesame Seeds or Tobiko Roe

DIRECTIONS:

  1. Divide rice into 2 portions and place 2 pieces of nori sheets on sushi mats.
  2. Wet hands with water, mould rice onto nori sheets, covering it completely.
  3. Cover the rice over with cling wrap and overturn the seaweed sheet.
  4. Lay the crabstick, avocado and sliced cucumber on seaweed sheet.
  5. Pipe some mayonnaise along the ingredients.
  6. Roll up the sushi, pulling out the cling wrap and re-wrap again when done to hold the sushi in shape.
  7. Dust sushi roll toasted sesame seeds.
  8. Slice the sushi roll and top up each piece with Tobiko roe or salmon roe before serving.
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Prawn Arrabbiata Pasta

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22
Jul

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Prawn Arrabbiata Pasta

This spicy, fresh and tangy Prawn Arrabbiata Pasta uses fresh prawns, sweet cherry tomatoes and fresh basil. Put it together in 30 minutes and you’ll have a perfect weeknight dinner! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 10 Shelled prawns (keep the heads)
  • 4 tbsp Olive oil
  • 3 tbsp Butter
  • 5 Big red chillies cut iinto chunks with seeds
  • 4 Cloves garlic, thinly sliced
  • 1/3 cup Dry white wine
  • 1 pint Ripe cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 6 Fresh basil leaves, for garnish, optional
  • Chilli flakes (optional)

DIRECTIONS:

  1. Bring a large tall pot of heavily salted water to a boil.
  2. Heat the olive oil and butter in a large frying pan or pot. (enough to hold the pasta)
  3. Roast the prawn heads in the oil for about 5 mins.
  4. Remove the prawn heads from the pan and discard. Include any juices that have collected in the bowl. Add the chillies and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.
  5. Add the tomatoes, sprinkle with sea salt and black pepper and sauté until they just begin breaking down. Add the prawns and add till it is starting to turn pink.
  6. Cook the spaghetti in the pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.
  7. Add the prawns and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Add chili flakes to taste.
  8. Serve immediately with torn basil, if using.
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Strawberry Sponge Cake

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22
Jul

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Strawberry Sponge Cake

by Philia Ng

Try this light and fluffy strawberry sponge cake recipe by Chef Philia Ng for your next cake baking session!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Group A

  • 175g Egg yolk
  • 65g Castor sugar
  • 1 tsp Good quality strawberry emulco

Group B

  • 92g Full cream milk
  • 92g Sunflower oil

Group C

  • 182g Flour
  • 1/2 tsp Baking powder

Group D

  • 430g Egg whites
  • 140g Castor sugar

DIRECTIONS:

  1. Whip Group A until whitish fluffy.
  2. Add in Group B until well mix at low speed.
  3. Add in Group C until well mix.
  4. Whisk Group D until stiff peak.
  5. Fold in the batter and the whites until well combined.
  6. Bake the batter at 190 degree Celsius non fan for 25 minutes.
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Prawn Otah Otah

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22
Jul

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Prawn Otah Otah

by Trish Yee

Traditionally made from mackerel and other fish, Otak Otak is a grilled fish cake dish popular across South-East Asia. This recipe puts a twist on the familiar favourite by using prawns instead of fish, but is just as delicious as the original. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 35 mins Serves : 4-5

INGREDIENTS:

Ingredients A

    • 200g Prawns, shelled and de-veined
    • 1pc Banana leaf

Ingredients B 

    • 1 Egg
    • ½ tsp Curry powder
    • ½ tsp Tumeric powder
    • 1 tbsp Rice flour
    • 1 tbsp Corn flour/starch
    • 1 tbsp Coconut cream or milk
    • ½ tsp Salt
    • ½ tbsp Sugar

Ingredients C: Otah Otah Spices

    • 8 Shallots peeled
    • 2 Candlenuts
    • 2 Kaffir lime leaves finely snipped
    • 1 stalk Lemongrass outer green leaves removed, sliced as thinly as possible
    • 2 cloves Garlic peeled
    • ½ tbsp Belacan paste
    • ½ inch Galangal, sliced
    • 5 Dried chillies soaked in water to soften & sliced
    • 2 tbsp Vegetable oil

DIRECTIONS:

  1. Cut the banana leaf into 7” x 4” pieces. Blanch in boiling water, pat dry and set aside.
  2. Mix the prawn paste with ingredients B and C till it form into a paste.
  3. Take a piece of banana leaf, add 1 tbsp of the prawn paste mixture and wrap it up. Repeat the same steps till mixture is used up.
  4. Grill for 10 minutes or pan fry in hot wok without oil for 5-8 minutes on each side.
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Apple Crumble

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22
Jul

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Apple Crumble

by Michele Ow

End your meal right with this delicate apple crumble which is fast and easy to bake!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • For the apple filling 
    • 2 medium apples (or 3 small apples), peeled, cored and sliced to 1 cm thick
    • 2 tablespoon golden caster sugar
  • For the crumble
    • 120g Plain flour
    • 75g Golden caster sugar
    • 80g Cold Butter

 

DIRECTIONS:

  1. Preheat the oven to 170C. Toss the apples with the 2 tablespoon sugar and put in a baking dish. Flatten down with your hand to prevent too much crumble falling through.
  2. Put the flour and sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy.
  3. Pour the crumb mix over the apples to form a pile in the centre, and then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, and then lightly drag the fork over the top for a decorative finish.
  4. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving. Serve with cold whipped cream.
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