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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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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

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22
Jul

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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

by Michele Ow

Thinking of something light and easy? Try this Mango Sago with chia seeds recipe for the perfect finish to your meal!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 80gm Sago (sago pearls)
  • 1/2 cup Mango Juice
  • 1/2 cup Water
  • 1 Mango, cubed
  • 2 tbsp Chia Seeds
  • 1/2 cup Coconut Milk/Evaporated Milk/Cream

DIRECTIONS:

  1. Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.
  2. In a metal bowl, combine mango juice and water together.
  3. Cut the mango flesh into cubes.
  4. Use a large mixing bowl. Put in the mango and mango juice mix. Pour in the coconut milk.
  5. Top with chia seeds and mango juice. Refrigerate for 2 hours.
  6. Enjoy!
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Basic Sushi Rice

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22
Jul

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Basic Sushi Rice

by Eric Low

If you intend to try japanese recipes, do not miss this recipe for sushi rice. The vinegar rice is first cooked with kombu (also known as kelp) then drizzled with vinegar mixture which has vinegar, sugar and water. The rice used is short-grained which gives a sticky texture when cooked.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 200g Short Grain Rice (washed and drained)
  • 300ml Water
  • 1 small piece of Kombu
  • 50ml Japanese Rice Wine Vinegar
  • 50ml Water
  • 30g Sugar
  • ½ tsp of Salt

DIRECTIONS:

  1. Cook rice with water and kombu.
  2. Mix vinegar, sugar and water together.
  3. Fluff the cooked rice, sprinkle on salt and drizzle with the vinegar solution.
  4. Toss evenly and keep warm.
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Poached Chicken (for Chicken Rice)

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22
Jul

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Poached Chicken (for Chicken Rice)

by Eric Low

The chicken is simmered with shallots, garlic and ginger for half an hour. Chicken can be “exfoliated” by rubbing salt all over the meat to remove any trapped dirt on the skin. Poaching the chicken ensures the tenderness of the meat.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 30 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • 4 litres of Water
  • 110g Whole Shallots
  • 50g Whole Garlic
  • 30g Ginger (sliced)
  • 1 Whole Chicken (~1.8kg)

DIRECTIONS:

  1. Bring water to boil, add shallots, garlic and ginger. Put chicken in and reduce fire to a slow simmer. Cook for 30 minutes.
  2. Remove chicken from pot and shock in ice cold water until completely chilled.
  3. Debone the chicken and arrange chopped chicken meat on a serving plate. Serve with ginger and spring onion confit, rice, chili sauce and coriander leaves.
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Grilled Salmon in Sundried Tomato Crust with Baked Prawn Fritters

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22
Jul

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Grilled Salmon in Sundried Tomato Crust with Baked Prawn Fritters

by Michele Ow

Start your healthy lifestyle with this melt-in-your mouth Sundried Tomato Crusted Grilled Salmon with the delightful Baked Prawn Fritters recipes by Chef Michele Ow!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 4 pieces of Salmon – pat dry
  • 1/2 cup Semi Sun Dried Tomatoes
  • Coriander Leaves
  • 1-2 large Green Chilies
  • 2 cloves Garlic, minced
  • 1/2 Lemon Juice & Zest
  • Salt & Pepper
  • 8 fresh Prawns, deveined
  • 1/2 cup Plain Flour
  • 1 tbsp Desiccated Coconut
  • 1/2 tbsp Cayenne
  • 1 Egg, beaten
  • 1/2 cup Panko

DIRECTIONS:

  1. Salt and pepper salmon lightly.
  2. Mix semi sun dried tomatoes, coriander leaves, green chilies, minced garlic, lemon juice & zest to make the crust paste.
  3. Skin side up, smear crust paste unto other side.
  4. Bake salmon for 20 minutes at 180C.
  5. Preheat oven to 180C for the battered prawns.
  6. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs (Plain flour, desiccated coconut, cayenne powder and panko).
  7. Bake prawns for 8 minutes.
  8. Serve hot.
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Scallops in Buerre Blanc Sauce

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22
Jul

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Scallops in Buerre Blanc Sauce

by Michele Ow

These impossibly rich Scallops in Beurre Blanc Sauce is a true taste of seafood at its finest.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • Scallop in half shell
  • 1/2 cup White Wine
  • Cream
  • Butter
  • Olive Oil
  • 1-2 no of minced Shallots
  • Chives
  • Salmon Roe
  • Salt & Pepper

 

DIRECTIONS:

 

  1. In a pan, melt butter in some olive and fry shallots until they are translucent.
  2. Add cream and wine, Wait until bubbling then switch off fire. Season to taste.
  3. Let the sauce cool down.
  4. Spoon onto scallop. Then bake for 6 minutes under grill.
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Special Ginger Spring Onion Confit (for Chicken Rice)

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22
Jul

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Special Ginger Spring Onion Confit (for Chicken Rice)

by Eric Low

Another sauce not to be excluded when serving chicken rice is the ginger sauce! The minced ginger is sautéed with spring onion before mixing with oyster sauce. Chicken stock can be added if sauce seems a little thick for liking.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 10

INGREDIENTS:

  • 100g Corn or Canola Oil
  • 120g Spring Onion (diced)
  • 30g Ginger (minced <1mm)
  • 1 tsp Oyster Sauce

DIRECTIONS:

  1. Heat oil till slightly smoking, pour over ginger and spring onion. Add oyster sauce and mix well.
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Chicken Rice

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22
Jul

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Chicken Rice

by Eric Low

Chicken fat is one of the main components that creates the distinct flavour of chicken rice. Ensure that the fats are crackling before frying the ginger and garlic and then go ahead with adding pandan leaves and rice.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 60g Chicken Fat
  • 4cm knob of Old Ginger (45g, sliced)
  • 6-8 cloves of Garlic (45g, crushed)
  • 2 pieces of Pandan Leaves
  • 450g Rice (washed and drained)
  • 750ml Stock (from boiling chicken)
  • 4 tbsp of Maggi Concentrated Chicken Stock

DIRECTIONS:

  1. In a non stick pan, render chicken fat till almost crackling.
  2. Saute ginger and garlic till fragrant. Add pandan leaves and rice pour in the stock and add Maggi Concentrated Chicken Stock.
  3. Mix well transfer rice cooker and cook until done.
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