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Mushroom Risotto from Scratch

Posted on by tott
06
Jul

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Mushroom Risotto from Scratch

By Chris Ng

Learn to make this rich, creamy Mushroom Risotto from scratch!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 100 mins
Ready in : 105 mins Serves : 2-4 servings

INGREDIENTS:

Ingredients for Chicken Stock

  • 100g Chicken bones
  • 2-3 stalks Celery
  • 1/2 no Carrot
  • 1 no Onion

Ingredients for Risotto

  • 100g Risotto rice
  • 20g Butter
  • 3-4 no Shitake mushrooms (sliced)
  • 2 no Garlic (minced)
  • 1 L Hot vegetable/chicken stock
  • 1 tbsp Parmesan Cheese
  • Pepper to taste
  • Salt to taste

DIRECTIONS:

  1. For the Chicken Stock, follow steps 2 to 4.
  2. Pre heat oven to 200.
  3. Roast chicken bones in oven for 15-20 mins.
  4. Put bones and vegetables into pot or pressure cooker, low heat for 1hr (30mins in pressure cooker).
  5. For the Chicken Stock, follow steps 6 to 11.
  6. Melt butter in pan, sauté mushrooms for 3-4 mins. Remove from heat.
  7. Add garlic and risotto rice into pan and sautéed until rice turns slightly translucent.
  8. Add one ladle of the hot stock and stir the risotto until the stock gets absorbed into the rice.
  9. Continue process until rice is cooked (al dente)
  10. Add in mushrooms and cheese.
  11. Salt and pepper to taste.
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Cranberry Buttermilk Scones

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06
Jul

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Cranberry Buttermilk Scones

By Julie Yee

These super easy Cranberry Buttermilk scones are a twist on the classic and perfect for relaxing with a cup of tea.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 12-16 servings

INGREDIENTS:

  • 75g Butter
  • 190g Butter Milk
  • 6 tbsp UHT Milk
  • 340g Plain Flour
  • 3 tsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 70g Sugar
  • 1 tbsp Cranberry / Raisins *optional

DIRECTIONS:

  1. Rub butter into flour gently. Add in sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick & use a fluted 5cm round cutter to cut.
  4. Glaze with beaten egg / Sprinkle with cornmeal.
  5. Bake the scones at 220°C for 10-12mins.
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Dark Chocolate Petit Cake with Dark Chocolate Frosting

Posted on by tott
06
Jul

 

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Dark Chocolate Petit Cake with Dark Chocolate Frosting

By Trish Yee

Enjoy this dark, rich chocolate cake covered in a luxurious chocolate ganache for the perfect finish to your meal.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 12-16 servings

INGREDIENTS:

Ingredients for the Sponge

  • 10 Egg Yolks
  • 5 Egg Whites
  • 10g Emulsifier
  • 150g Caster Sugar
  • 100g Plain Flour
  • 1 tbsp Full Cream Milk Powder
  • 1 tbsp Corn Flour
  • 150g Butter
  • 1 tbsp Sweet Condensed Milk
  • 1 tbsp Plain Yoghurt
  • 2 tbsp Chocolate Paste
  • 1 tsp Strawberry Essence
  • Some red food colourings
  • Strawberry Jam to spread

Ingredients for the Chocolate Ganache

  • 250g Bittersweet Chocolate
  • 115g Whipping Cream
  • 1 tbsp Golden Syrup

DIRECTIONS:

  1. Preheat oven at 175°C. Grease and line 2 of 22x10x4cm pans.
  2. Melt butter in microwave, add in condensed milk and mix well.
  3. In a bowl, beat in high speed eggs and sugar till thick, fluffy and expand triple the size.
  4. Lower the speed and add in yoghurt, sifted both flours and milk powder.
  5. Add in about ¼ of the batter to the melted butter and mix well.
  6. Pour in the mixture into the remaining batter and fold in gently.
  7. Take 1/3 of the batter and mix in strawberry essence and some red food colourings.
  8. Pour the chocolate batter in 1 of the pan while the strawberry batter in another tin.
  9. Tap all the pans gently before putting in the oven to release the trapped air bubbles.
  10. Bake for 20-25mins or till skewer test comes out clean.
  11. Remove from oven immediately invert to cooling rack. Let cool.
  12. Spread jam on the inverted strawberry cake, top with chocolate cake, and spread jam on it, top with the chocolate cake.
  13. Cut the cake into 3 x 3 cm small square.
  14. Prepare the ganache by melting the chocolate, heavy cream and golden syrup using the double boil method.
  15. Leave ganache to cool for 10 minutes to thicken. Coat ganache over the small cakes. Decorate with some white chocolate.
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Pulut Inti

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06
Jul

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Pulut Inti

By Julie Yee

Learn to make this traditional Malaysian dessert, Pulut Inti made of steamed glutinous rice with a sweet coconut topping from Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 180 mins Cook : 65 mins
Ready in : 245 mins Serves : 6

INGREDIENTS:

Ingredients for Glutinous Rice

  • 220g Glutinous Rice
  • 200g Coconut Milk
  • 1/2 tsp Salt
  • 8 sheets Banana Leaf (7” x 6” rectangle)

Ingredients for Caramel Coconut Topping

  • 150g White Grated Coconut
  • 75g Gula Melaka Sugar
  • 80g Water
  • 1 tbsp Butter
  • 2 Pandan Leaf
  • 1 tsp Corn Flour + 2tbsp water

DIRECTIONS:

  1. For Glutinous rice, follow steps 2 to 5.
  2. Wash and soak rice for about 3hrs.
  3. Mix all the ingredients and steam for 25mins.
  4. At 20mins, use a fork to fluff up the rice and cover and steam for another 5mins.
  5. If using the pea flower dye, take out ¼ of the rice and mix with the blue dye.
  6. For the Caramel Coconut Topping, follow steps 7 to 10.
  7. Boil water, Gula Melaka sugar, pandan leaf till sugar has melted.
  8. Add in the grated coconut and butter. Cook for 5mins.
  9. Add in the corn flour solution and cook for 2mins. Off fire.
  10. Pile a scoop of rice on the banana leaf. Add a tablespoon of caramel coconut topping. Wrap up into “Nasi Lemak” way. (See demo).
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Spicy Bulgogi Korean Beef

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06
Jul

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Spicy Bulgogi Korean Beef

By Julie Yee

A simple yet flavourful marinade that complements the beef and is perfect with rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 10 mins
Ready in : 260 mins Serves : 2

INGREDIENTS:

  • 500g Sliced Beef
  • 100g Sliced Yellow Onion
  • Ingredients for the Seasoning
  • 2 tbsp Sake Cooking Wine
  • 2 tbsp Korean Sesame Oil
  • 1/2 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 15g Sugar
  • 1 tsp Vetsin
  • 4 tbsp Kikoman Light Sauce
  • 11/2 tsp Dark Soya Sauce
  • 1/4 tsp Pepper Powder
  • 2 tsp ** Black Pepper

DIRECTIONS:

  1. Mix all the seasonings except for the Sake cooking wine and marinate the sliced beef for minimum 8hrs.
  2. Sprinkle beef with diluted sake (diluted with water 1:3). Then, pan-fry under high flame.
  3. Pour beef over pre-heat hot plate & sprinkle the toppings.
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Minestrone Soup

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06
Jul

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Minestrone Soup

By Michele Ow

Create this delightfully easy minestrone soup recipe that is always healthy and nutritious.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1 tbsp Large onion, diced
  • 2 cloves of Garlic, minced
  • 1 stalk of Celery, diced
  • 1/4 Zucchini
  • Carrot, diced
  • 1/2 cup Diced tomatoes
  • Capsicum, julienne (optional)
  • 1/2 Vegetable stock
  • 440ml Water
  • 1/4 can Cannellini beans
  • Dried oregano
  • Dried Basil

DIRECTIONS:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
  2. Add the garlic and cook 30 seconds.
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Then add in capsicum and zucchini. Stir in dried oregano and basil, and cook 3 more minutes.
  4. Add the diced tomatoes and the vegetable stock to the pot and bring to a boil.
  5. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook for another 10 minutes.
  6. Season, and garnish.
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Wanton Noodles with Char Siew

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06
Jul

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Wanton Noodles with Char Siew

By Michele Ow

Enjoy a delicious bowl of Wanton Noodles served with dark soya sauce, topped with wanton and barbecued char siew will leave you wanting more.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 4

INGREDIENTS:

Ingredients for Wanton

  • 2 Wanton wrappers
  • 150g Fatty pork mince (or chicken mince)
  • 3 Prawns deskilled
  • 1 Dried shiitake mushroom
  • 1 tbsp Corn flour
  • Pinch of Salt

Ingredients for Char Siew Pork

  • 1/2 Pork belly (2 without skin)
  • 3 tbsp Sugar
  • 1/2 tbsp Light soya
  • 2 tbsp Water
  • 1 little of Dark soya

DIRECTIONS:

  1. To make Wanton, follow steps 2 to 9.
  2. Place the shrimp, tsp corn flour and pinch of salt and marinate for a few minutes.
  3. Rinse the shrimp and dry with kitchen paper and leave to dry in the fridge.
  4. Mix the marinate ingredients and marinate the mix.
  5. Soak mushroom in hot water until softened then rinse before dicing finely.
  6. Add mushrooms and chestnuts to the marinated mix.
  7. Add 1 tbsp of corn flour.
  8. Add shrimp.
  9. Wrap in wanton wrapper.
  10. To make Char Siew, follow steps 11 to 14.
  11. Pour whole bowl of marinate with pork in fry pan until marinate thickens, then transfer to baking tray to grill until cramelise (15-30m).
  12. Allow to cool then cut in thin strips.
  13. In chicken broth, cook the wanton, then add Blanche vegetables to bowl.
  14. Add dark soya OR oyster sauce with noodles, blanched vegetables and wanton roast pork.
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Duck Confit with Foie Gras & Truffle Jam

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06
Jul

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Duck Confit with Foie Gras & Truffle Jam

By Michele Ow

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

  • 2 pcs Duck Legs
  • Rock Salt
  • Salt & Pepper
  • Duck Fat and/or Olive Oil
  • ¼ cup Shallots, minced
  • ½ cup Red Wine
  • ½ cup Beef Stock
  • 2 tbsp Butter
  • 1 tbsp Rosemary, chopped
  • 2 pcs Foie Gras
  • Fleur De Sel
  • Cracked Black Pepper

DIRECTIONS:

  1. To make the Duck Confit, follow steps 2 to 7.
  2. Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.
  3. Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.
  4. Preheat oven to 140C. Bake until very tender and just beginning to fall from the bone.
  5. Remove duck legs from fat / oil and allow fat to cool.
  6. Turn oven 190C to crisp up skin -Top part and Pan Fry to crisp up the bottom part.
  7. Reserve the pan for glaze.
  8. To make the glaze, follow steps 8 to 11.
  9. In a sauté pan, over medium high heat, add enough olive oil to coat the pan.
  10. Add shallots and cook until translucent.
  11. Add the red wine and the stock to reduce by half.
  12. Add butter and chopped rosemary.
  13. To make the Foie Gras, follow steps 13 to 16.
  14. In a very hot pan sear piece of Foie Gras 2 minutes a side, sprinkle with Fleur de Sel and a tad of black pepper after turning to the second side.
  15. Truffle jam & truffle oil to garnish.
  16. Assemble duck confit, then top with Foie Gras, and drizzle with truffle jam and red wine reduction.
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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

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06
Jul

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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

By Mimi Wahadi

The hunt for the best Chocolate Roll Cake is over! Learn to bake this delicate Dark Chocolate Roll Cake with Salted Caramelized Banana Filling recipe from Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Ingredients for the Flour-less Chocolate Sponge

  • 150g Egg White
  • 135g Sugar
  • 125g Egg Yolk
  • 50g Coco Powder
  • 60g Icing Sugar
  • 50g Toasted Almond

Ingredients for the Chocolate Ganache

  • 100g Whipping Cream
  • 100g Chocolate Couverture
  • Ingredients for the Chocolate Mousse
  • 100g Whipping Cream
  • 100g Chocolate Couverture

Ingredients for the Salted Caramel Banana

  • 100g Sugar
  • 170g Whipping Cream
  • 65g Glucose
  • 40g Butter
  • 3g Sea Salt
  • 1 Large Banana

DIRECTIONS:

  1. For the Flour-less Chocolate Cake, follow steps 2 to 8.
  2. Sift the cocoa powder and icing sugar.
  3. Beat the egg yolk.
  4. Whip egg white and sugar till form meringue.
  5. Fold into the beaten egg yolk.
  6. Follow by gently incorporate the flour and cocoa mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Bake at 210 degree for approximately about 8-10mins.
  9. To make the Chocolate Ganche, warm the cream and gently add into the chocolate couverture to emulsify.
  10. To make the Chocolate Mousse, whip the cream to soft peak and melt the chocolate over bain marie. Fold in the cream into the chocolate courverture till forma mousse.
  11. For the Salted Caramel Banana, follow steps 12 to 15.
  12. Heat up Sugar and Glucose to 160 degree.
  13. Add cream and finish off with butter and salt.
  14. Add large banana.
  15. Ready for use.
  16. Lay out the chocolate cake and add the chocolate mousse and chocolate ganache on top of the cake. Lay the salted caramel banana and roll the cake.
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Peach Crumble Cake

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06
Jul

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Peach Crumble Cake

By Mimi Wahadi

This quick and crowd pleasing recipe for Peach Crumble Cake is the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins
Ready in : 50 mins Serves : 4-6

INGREDIENTS:

Ingredients for Crumble Topping

  • 260g All Purpose Flour
  • 220g Brown Sugar
  • 340g Unsalted Butter
  • 6g Cinnamon Powder
  • 230g Unsalted Butter
  • 270g Caster Sugar
  • 100g Whole Eggs
  • 260g All Purpose Flour
  • 6g Baking Powder
  • 5g Salt
  • 4 halves Canned Peaches

DIRECTIONS:

  1. To make the crumble topping, follow step 2.
  2. Combine all ingredients in a mixer until well combined and resembled a crumble mixture. Use as required.
  3. To make the cake, follow steps 4 to 12.
  4. Pre heat the oven to 175°C.
  5. Sift flour, baking powder and salt.
  6. In a mixer fitted with a paddle beater, cream the butter and sugar till light.
  7. Add eggs gradually. Continue to beat until batter is light and fluffy.
  8. Add the sifted dry ingredients. Beat till just combined.
  9. Spread batter evenly in the 7 inch round pan.
  10. Layer the peaches evenly on the surface of the batter then top with the crumble topping.
  11. Bake for approximately 20-30 minutes till color are even.
  12. Use a testing pin to check the doneness.
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