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Steamed Sea Bass with Taiwanese Tree Berries

Posted on by editor
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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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

Posted on by tott
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

Posted on by tott
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

Posted on by tott
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

Posted on by tott
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

Posted on by tott
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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