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Japanese QQ Mua Chee

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22
Jul

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Japanese QQ Mua Chee

by Julie Yee

Mua Chee is a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds! Try this QQ Japanese QQ Mua Chee recipe from Chef Julie Yee for the perfect snack!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 200g Glutinous Rice Flour
  • 150g Hot Water
  • 50g Fine Sugar
  • 2 tbsp Oil
  • 1 no Egg White
  • 100g Fine Peanut
  • 50g Fine Sugar
  • 1 tbsp White Sesame Seeds

DIRECTIONS:

  1. Boil water with sugar, oil and water.
  2. Mix Glutinous Rice flour with hot syrup in the mixer for 5mins.
  3. Steamed for 10mins or boil till dough float.
  4. Transfer back to mixer and add in the egg white and whisk till shiny and elastic.
  5. Wrap with fillings and coat with cooked glutinous rice flour or cut into pieces and coat with peanut mixture.
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Passion Fruit Curd Meringue Tart

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22
Jul

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Passion Fruit Curd Meringue Tart

by Philia Ng

This sweet and sour Passion Curd Meringue tart is a harmonious marriage of decadent flavours.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 8

INGREDIENTS:

Passionfruit Curd

  • 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
  • 100g Eggs (around 2 eggs)
  • 80g Castor sugar
  • 40g Unsalted butter

Sweet Crust

  • 60g Unsalted butter
  • 40g Icing sugar
  • 30g Egg
  • 110g Plain flour
  • 15g Ground almond powder

Golden Meringue

  • 80g Egg whites
  • 95g Castor sugar

DIRECTIONS:

         For the Passionfruit Curd

  1. Lightly beat the egg into the passion fruit juice and mix well with the sugar.

  2. Double boil the mixture until thicken.

  3. Strain the mixture and add in unsalted butter.

  4. Leave it aside to cool.

    For the Golden Meringue

  5. Bring a pot of water to boil.

  6. Place the egg whites and sugar over the pot and whisk until the sugar is dissolved and mixture are hot, remove from the stove.

  7. Whip the mixture until it is stiff peak and cooled down.

  8. Fill the piping bag with the cooled meringues.

  9. Pipe onto the lemon curd tart and blow torch it until slight brown.

    For the Sweet Crust

  10. Cream unsalted butter and icing sugar until light and whitish colour.

  11. Add in egg gradually.

  12. Add in the flour mixture and mix well.

  13. Press the dough into a tart case and bake at 180°C fan-mode for 15 mins.

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Spicy Pumpkin Soup with Lemongrass and Coconut

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22
Jul

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Spicy Pumpkin Soup with Lemongrass and Coconut

by Susanne Despature

This deceptively simple Pumpkin Soup with a hint of spice is perfect for any occasion!

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

INGREDIENTS:

  • 500g Pumpkin, peeled, diced (kabucha and local variety)
  • Chopped tomatoes (can)
  • 200g Big onion, diced
  • 1 tbsp Grape seed oil
  • 1 tbsp Chicken stock
  • 300 – 400ml Coconut milk
  • 100ml Garlic, chopped
  • 2 cloves Lemongrass, sliced in two lenghtwise
  • 1 stalk Chopped young ginger
  • 1 tbsp Paprika powder
  • ½ tsp Freshly grated nutmeg
  • 1 pinch Chilli (or more if you like it hot!)
  • Pinch of Salt & pepper

DIRECTIONS:

  1. Fry diced onions in Cuisinart Blender for 1-2 minutes on lowest position (simmer) – press stir button from time to time. Add diced pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder, nutmeg, chilli; give a stir, than add chopped tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
  2. Cover, then cook over low heat for about 15 minutes on medium position (low) or until the pumpkin is tender. Discard lemongrass stalk.
  3. Turn button on position 2, in order to blend all the ingredients. If necessary, increase speed (3-4). Season to taste with salt and pepper; add coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil on medium position. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

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22
Jul

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Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

by Felix Chong

Pamper your taste buds with this sensational Salmon and Tuna Tartare with Passion Fruit Vinaigrette from Chef Felix Chong.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • For the Cous Cous
    • 6 tbsp Cous Cous
    • 2 pcs Red Capsicum
    • 2 pcs Yellow capsicum
    • 1 tbsp Chives, chopped
    • 2 pcs Red Onion
    • 1 pc Japanese Cucumber
    • Pinch of Sea Salt Flakes
    • Drizzle of Extra Virgin Olive Oil

    For the Passionfruit Vinaigrette

    • 4 pcs Passionfruit
    • 4 tbsp Extra Virgin Olive Oil
    • 1 tsp Dijon Mustard
    • Pinch of Sea Salt Flakes
    • Pinch of crushed Black pepper
    • Pinch of Icing Sugar

DIRECTIONS:

          For the Cous Cous

  1. Heat up a small pot of water.

  2. Once it start to boil, pour it over the cous cous just sufficient to cover it and cling film it, allow to cook with the heat for about 15 minutes.

  3. In the mean while, brunoise all the vegetables and set aside on another bowl.

  4. Once the cous cous is cooked and cool down, mix it together with the brunoise vegetables, drizzle with olive oil and season to taste.

    For the Passionfruit Vinaigrette

  5. Remove the pulp from the passion fruit and transfer to another bowl.

  6. Add in the Dijon mustard and while whisking it, add in the olive oil gradually.

  7. Add in pinch of icing sugar and season with sea salt and pepper.

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Durian Cream Puff

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22
Jul

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Durian Cream Puff

by Trish Yee

Chef Trish Yee shares with us the devilishly good Durian Cream Puff which is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 35 mins Ready in : 85 mins Serves : 12

INGREDIENTS:

  • For the Durian Choux Pastry (A) Dry Mixture
    • 65g Self-raising flour
    • 1 tbsp Caster sugar
    • Pinch of Salt (omit the salt if you are using salted butter)
  • (B) Butter Mixture
    • 60g Butter
    • 120g/ml Milk
    • 2 Large eggs
    • For the Durian Paste
    • 150g Durian flesh
    • 50g Whipping cream

DIRECTIONS:

         For the Durian Choux Pastry

  1. In a large bowl, sift ingredient (A) together and set aside.

  2. In a heavy saucepan, add (B) and bring to boil and make sure butter has fully melted.

  3. Turn the stove to low heat and stir in ingredient (A) at once. Stir vigorously to avoid lumps. Remove from heat once the mixture forms into dough ball and does not stick to the pan.

  4. Add in the eggs one egg at a time and mix till the egg is incorporated in the batter, then add in another egg.

  5. Scoop the batter into a piping bag and pipe the batter onto a baking tray greased with butter and leaving a 2 inch gap in between each puff.

  6. Bake for 35 minutes for 150ºC and leave to complete cool on the cooling rack before piping in the durian paste.

  7. Dust with icing sugar to finish.

    For the Durian Paste

  8. In a large bowl, whisk the whipping cream till stiff peak.

  9. Using a food processor, give the durian meat a few pulses to make the paste smoother.

  10. Fold the whipped cream into the durian mixture. Chill in the fridge till take it out when you are ready to use.

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Dark Chocolate Mud Cake

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22
Jul

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Dark Chocolate Mud Cake

by Mimi Wahadi

This devilishly good Dark Chocolate Mud Cake shared by Chef Mimi is a chocolate-lover’s delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 250g Water
  • 250g Caster Sugar
  • 170g Unsalted Butter
  • 170g Dark Chocolate Coverture
  • 135g All Purpose Flour
  • 80g Cocoa Powder
  • 10g Baking Powder
  • 80g Whole Eggs

DIRECTIONS:

  1. Pre-heat the oven to 175°C.
  2. Sift flour, baking powder and Cocoa powder in a bowl.
  3. In a pot, heat up water, butter and sugar. DO NOT BOIL!
  4. Remove from stove, add chocolate.
  5. Add eggs followed by dry ingredients. Whisk to combine.
  6. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  7. Use a testing pin to check for doneness.
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Dark Chocolate Lava Cake with Raspberry Sorbet

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22
Jul

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Dark Chocolate Lava Cake with Raspberry Sorbet

by Felix Chong

Sink your teeth into this luscious Dark Chocolate Lava Cake with Raspberry Sorbet by Chef Felix Chong!

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

INGREDIENTS:

  • 100g Dark Chocolate Bits
  • 100g Unsalted Butter
  • 75g Icing Sugar
  • 50g All-Purpose Flour
  • 15g Cocoa Powder
  • 4 Whole Eggs
  • 6pcs Aluminium Cup
  • All-purpose flour for dusting
  • 1 btl Oil Spray
  • 1 tub Raspberry Sorbet

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Place the dark chocolate bits and unsalted butter in a stainless steel bowl over boiling water to melt.
  3. Place the dry ingredients together in another bowl and mix well.
  4. Once the chocolate and butter melted completely remove from the boiling water and add in the dry mixture and stir to make a paste.
  5. Gradually add in the eggs.
  6. Spray the aluminium cup with oil, and lightly dust with flour.
  7. Place the lava cake mixture into the cup and make for steam bake for 7 to 9 minutes.
  8. Once it’s done, slowly unmould it and place on a plate, on the side, serve a generous scoop of raspberry sorbet and garnish with icing powder.
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Steamed Sea Bass with Taiwanese Tree Berries

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22
Jul

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Steamed Sea Bass with Taiwanese Tree Berries

by Eric Low

Treat yourself to this delicious yet easy-to-prepare Steam Sea Bass with Taiwanese Sea Berries that will excite your palate!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • Sauce
  • 4 tbsp Oil for cooking
  • 1 tbsp Chopped Garlic
  • 4 tbsp Taiwanese Tree Berries +pickling juice
  • 1 tbsp Taiwanese Soya Sauce
  • 1 tsp Sugar
  • 200ml Water
  • Assembly
  • 4 pcs Kuhlbarra Seabass, Fillets (or 1 whole fish~700g)
  • Salt
  • 20g Ginger Slices
  • Spring Onions for Garnish
  • 4 pcs Baby Cabbage, blanched

DIRECTIONS:

  1. Heat oil in pan, sauté garlic till fragrant. Add the tree berries and rest of ingredient for sauce. Bring to boil and set aside.
  2. Season seabass fillet with salt. Place ginger over the fish fillets and steam for 7-8minutes over high heat.
  3. Serve steam fish with tree berries sauce, garnish with spring onions and blanched baby cabbages.
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Baked Char Siew Puff

Posted on by tott
08
Jul

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Baked Char Siew Puff

By Trish Yee

Enjoy these mouth-watering Baked Char Siew Puff with sweet char siew fillings and flaky puff pastry.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 110 mins Cook : 35 mins
Ready in : 145 mins Serves : 10 pieces

INGREDIENTS:

Ingredients for Pastry

  • 200g Flour (Group A)
  • 60g Butter- use salted butter (Group A)
  • 25g Sugar (Group A)
  • 120ml Water (Group A)
  • 160g Flour (Group B)
  • 100g Shortening/ lard for best results (Group B)

Ingredients for Filling

  • 200g Pork or Chicken meat, cut into tiny cubes.
  • 1 Small Onion
  • Ingredients for Seasoning
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Oyster sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp White Pepper
  • Pinch of Five Spice Powder
  • Some Water

Ingredients for Gravy

  • 1/2 tbsp Corn Starch
  • 1 tbsp Water

DIRECTIONS:

  1. For the pastry, follow steps 2 to 13.
  2. Mix well flour and butter of pastry (A), then add in sugar and water. Knead into dough (A)
  3. Mix well pastry (B), knead to a dough (B).
  4. Leave dough (A) and (B) for 30 min.
  5. Divide the both dough into 20 equal pieces.
  6. Wrap the dough (B) into dough (A) and flatten it.
  7. Roll the dough into long flat piece and roll it up like Swiss roll.
  8. Put the dough 90C and roll into flat again and roll up like Swiss roll again.
  9. Put it in fridge for 30 min.
  10. Place 1tbsp filling on the dough.
  11. Wrap into a book fold.
  12. Brush some egg fluid on surface. Put some sesame seed on top.
  13. Bake for 20-25 min at 180C. Glaze with golden syrup and bake further for 5 mins.
  14. For Char Siew Fillings, follow steps 15 to 21.
  15. Heap up some oil, sauté onion till fragrant.
  16. Add in the meat and fry for a while.
  17. Add in seasoning and some water.
  18. Fry until a bit dry up.
  19. Add in gravy.
  20. Turn off the heat and remove.
  21. Leave to cool.
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Chicken & Mushroom Vol-au-vent

Posted on by tott
07
Jul

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Chicken & Mushroom Vol-au-vent

By Susanne Despature

This classic and hearty French appetizer, Chicken & Mushroom Vol-au-vents not only looks pretty but it tastes delicious too!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 40 mins
Ready in : 50 mins Serves : 30 servings

INGREDIENTS:

Ingredients for Chicken & Mushroom Filling

  • 1 Small Onion, finely chopped
  • 1 clove of Garlic, finely chopped
  • 30g + 20g Butter
  • 300g Mushrooms (Swiss Mushrooms, shiitake…)
  • 50ml White Wine
  • 100g Frozen Green Peas
  • 200g Chicken, sliced 1×1 cm
  • 300g White Sauce (béchamel : recipe below)
  • 30g Parsley, finely chopped
  • Salt & Pepper

Ingredients for Bechamel Sauce

  • 30g Butter
  • 30g Flour
  • 150ml Chicken or Vegetable Stock
  • 200ml Milk
  • 50ml Cream
  • Pepper, freshly grated nutmeg

DIRECTIONS:

  1. For the Chicken & Mushroom filling, follow steps 2 to 9.
  2. Clean Swiss mushrooms and shitake mushrooms with a wet towel, trim the ends if necessary. Cut in two, slice them not too finely.
  3. Prepare Bunashimei: trim the stems, blanch them in salted, boiling water for 2 minutes.
  4. In a frying pan, add butter, and then add finely chopped onion and garlic. Fry on low heat until translucent, then add garlic and mushrooms. Deglaze with white wine, then add salt and pepper, then cook on high heat, until water comes out of mushrooms. Cook for about 5 minutes, in order to reduce the juice. Set aside.
  5. Using the same pan, fry chicken quickly in 20 g of butter, inside still raw – set aside.
  6. Using the same pan, prepare béchamel (recipe below).
  7. Add mushrooms with juice and green peas, mix well, then season to taste – if the sauce is too runny, let cook for some more, in order to thicken the sauce.
  8. Add chicken, bring to a boil, stirring well, then turn off heat and let rest for 5 minutes.
  9. During this time, reheat vol-au-vents for 5 minutes, then fill with mushrooms and chicken filling and serve with steamed rice.
  10. For the Chicken & Mushroom filling, follow steps 11 to 14.
  11. Melt butter in a medium saucepan over medium-high heat. Add flour.
  12. Cook and stir it for 1 to 2 minutes or until bubbling.
  13. Slowly add stock, milk and cream, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 5-8 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
  14. Remove from heat. Stir in pepper and nutmeg.
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