No Bake Onde Onde Cheesecake

< Back to Recipe Listings

No Bake Onde Onde Cheesecake

by ToTT

This No Bake Onde Onde Cheesecake is the perfect dessert for your friends and family this Hari Raya! ūüėČ

Cuisine : Fusion Course : Dessert  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 215 mins  Serves : 4 servings


INGREDIENTS             

  • 600g Cream Cheese
  • 280ml Heavy/Whipping Cream
  • 100g Icing Sugar
  • 250g Digestive Biscuits
  • 100g Salted Butter
  • 60ml Pandan Juice
  • 3/4 cup Gula Melaka
  • 1/3 cup Desiccated Coconut

DIRECTIONS:

  1. In a medium bowl, add melted butter to crushed Digestive Biscuits. Press firmly into bottom of your Jamie Oliver Non-Stick Mini Cake Tins, or a 9″ Non-Stick Springform Cake Tin.
  2. In a medium bowl, add in cream cheese and half of the icing sugar. Whip till combined and fluffy, then fold in remaining cream cheese.
  3. Divide into your cake tins and set in fridge for at least 3 hours.
  4. Remove cake tins when ready to serve.
  5. Melt gula melaka in a saucepan until syrupy.
  6. Drizzle melted gula melaka over the cakes and sprinkle desiccated coconut.
Posted in

Mushroom Risotto

< Back to Recipe Listings

Mushroom Risotto

by Chef Autumn Brown of Bruno Hotplate

Risotto is a Northern Italian dish of  rice cooked in stock from vegetables or meat. This creamy and rich dish can be made using the Bruno Hotplate. Learn how to cook this humble dish right now!

Cuisine: European Course: Main Skill Level : Novice

Prep :¬†25 mins Cook :¬†10 mins Ready in : 35 mins ¬†Serves : 1 –¬†2¬†¬†Servings


INGREDIENTS

  • Basic Risotto
    • 1 pc Yellow Onion, brunoised
    • 250g Arborio Rice
    • 400 – 500 ml Chicken Stock / Vegetable stock (if vegetarian)
    • 80 ml White Wine
    • 3 sprigs Fresh Thyme, chopped
    • 120g Un-salted Butter, cubed
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Toppings
    • Dried Porcini, rehydrated in hot water and finely chopped
    • 75g Shimeiji Mushrooms
    • 5 pcs Fresh White Button Mushrooms

                            

DIRECTIONS

  1. Bring chicken stock to a simmer and keep warm.
  2. Preheat Bruno Hotplate on medium heat, add 1 tbsp olive oil.
  3. Add onions and rehydrated porcini, stir-fry for a few minutes, do not brown.
  4. Lower heat if needed.
  5. Add fresh thyme and rice. Mix well.
  6. Turn the up to med-high, add fresh mushrooms and white wine.
  7. Let it sizzle for a bit.
  8. Lower heat to low-med, add a ladleful of stock and mix frequently until the stock is absorbed.
  9. Add another ladleful of stock and repeat until rice is cooked (around 15-20 minutes).
  10. Taste and season with adequate amount of salt and pepper.
  11. When rice is cooked and is still a little runny, turn off the heat. Quickly toss and stir in grated cheese and butter, to stop the cooking process.
  12. Plate up and serve immediately. Grate more cheese on top if you like.

FOOD NOTES

  • If you have leftover risotto, store them in the fridge.
  • You can mould them into balls and grill them on Bruno Takoyaki Hotplate the next day for a quick snack.

 

Posted in

Homemade Chicken Nuggets with Lemon Mayonnaise Dip

< Back to Recipe Listings

Homemade Chicken Nuggets with Lemon Mayonnaise Dip

by Chef Susanne Despature

What are your favourite chicken recipes? Chicken Nuggets always takes the cake in that case. Everyone loves store bought Chicken Nuggets, but wait till you try your very own Homemade Chicken Nuggets with Lemon Mayonnaise Dip. Say bye to store-bought Chicken Nuggets!

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 4 servings


INGREDIENTS             

  • Nuggets
    • 400g Chicken Breast
    • 1 Egg White, slightly beaten
    • 100g Panko (Japanese bread crumbs)
    • 1 tsp Mild Curry Powder
    • 1 tsp Salt
    • 1 tsp Pepper
    • 1 tsp Grape Seed Oil
  • Lemon Mayonnaise Dip
    • 1 Egg Yolk
    • 1 tsp Dijon Mustard
    • 1/2 Lemon, juice
    • 3/4 cup Sunflower Oil
    • 1 Organic Lemon, zest
    • 1 tsp Dijon Mustard with seeds
    • 1 tbsp Sour Cream
    • 1 tbsp Tabasco
    • 1 tbsp Salt
    • 1 tbsp Pepper

DIRECTIONS

Nuggets

  1. Cut the chicken breast in 4-6 chunks.
  2. In a small bowl, combine egg white with curry powder, salt and pepper.
  3. Add the panko (breadcrumbs) in another bowl.
  4. Dip the chicken chunks in the beaten egg white, then press into the breadcrumbs.
  5. Place the nuggets on a plate.
  6. In a large skillet, heat the oil, and then cook the nuggets in batches until they are golden brown and crisp. Place them on a plate covered with kitchen towels and place in the oven at 80¬įC.

Lemon Mayonnaise Dip

  1. Prepare the mayonnaise: Whisk together yolk, mustard, lemon juice and ¬ĺ tbsp salt until combined well.
  2. Add about ¬ľ cup oil, drop by drop, whisking constantly until mixture begins to thicken.
  3. Add remaining ¬Ĺ cup of oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil.
  4. Add the lemon zest, Dijon mustard with seeds and sour cream ‚Äď mix well. Season to taste with salt/pepper/tabasco. Chill, surface covered with plastic wrap, until ready to use.
Posted in

Breakfast Sliders

< Back to Recipe Listings

Breakfast Sliders

by Chef Autumn Brown of Bruno Hotplate

Breakfast sliders just the perfect food to have! This recipe was made using the Bruno Takoyaki Hotplate that makes the job of cooking, easy for you! of Have a quick bite of this dish and head out to start your day!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 6 servings


INGREDIENTS             

  • Turkey Patty Mixture
    • 300g Minced Turkey Breast
    • 25g Breadcrumbs
    • 45g Milk
    • 1 clove Garlic, grated
    • 1-2 sprigs Fresh Thyme
    • 1/8 tsp Smoked Paprika
    • 1 tsp Oil
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Savoury Fluffy Pancake
    • 180g Self-raising Flour
    • 5g Salt
    • 10g Sugar
    • 1/8 tsp Ground Black Pepper
    • 150g Buttermilk or substitute with 100g Milk
    • 1 tbsp Lemon
    • 100g Milk
    • 1 pc Large Egg
    • 30g Olive Oil
    • 20g Fresh Chives, chiffonade
  • Maple Mustard Sauce
    • 1 tbsp Dijon Mustard
    • 2 tsp Maple Syrup
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Others
    • Quail Eggs
    • Cherry Tomatoes slices
    • Baby Spinach / Arugula / Lettuce
    • Grated Gruyere Cheese / Others
    • Toothpicks

DIRECTIONS

Turkey Patty Mixture 

  1. To make turkey patty, mix all ingredients and stir vigorously until sticky. Set aside.
  2. Lightly grease and preheat Bruno Takoyaki Hotplate on low.
  3. Place 1 tsp of turkey mixture each in 6 slots, and flatten.
  4. Place a pinch of grated cheese on the turkey patty and eggs onto a plate.
  5. Once cheese has melted, remove turkey patty and egg onto a plate.

Savoury Fluffy Pancake

  1. Mix self-raising flour, salt, sugar and pepper in a large mixing bowl with a whisk.
  2. In a separate bowl, whisk together buttermilk, milk, egg, olive oil.
  3. Create a well in the flour mixture, gradually pour in the milk mixture, whisk outwards to moisten the flour until it be takes on a thick gloopy consistency.
  4. Transfer into a squeeze bottle, and set aside to rest. (Optional)
  5. Fill the next 12 slots with pancake batter until almost full.
  6. Turn the heat up to low-med.
  7. Flip the pancake slots when bubbles start forming on the surface to make balls.
  8. Remove the pancake balls when they are done, and cut in half to make buns for sliders.

Maple Syrup Mustard

  1. To prepare maple-mustard sauce, mix all ingredients together. Set aside.

Assemble

  1. Crack quail’s eggs into the remaining 6 slots and let it cook.
  2. To assemble mini sliders, stack in in this order ‚Äď pancake, maple-mustard, turkey patty / quail egg (cheese side up), tomato slice, baby spinach, maple-mustard, pancake.
  3. And poke in toothpick to hold.
  4. Repeat to make the rest.
  5. Serve as a snack or perfect finger food.
  6. Enjoy!

FOOD NOTES

  • Turkey patty mixture can be made in advance and stored in the fridge (up to 48 hours).
  • Turkey patty recipe can also be used to make meatballs, simply place 1 tbsp of mince into each slot of Bruno Takoyaki Hotplate.
  • Flip constantly until meatballs are brown and cooked through.
  • Pancake recipe can be adapted to make them sweet, simply increase sugar to 15g, reduce salt to a pinch, and omit ground black pepper and chives.
Posted in

Grilled Filet Mignon

< Back to Recipe Listings

Grilled Filet Mignon

by Chef Andrea Lim of 5 Senses Bistro

If you want to add a extra notch to your dinner, try cooking Grilled Filet Mignon. Yes, it does sound like a lot of work but it takes less than an hour to prepare this dish. This simple meat with some delicious sides is the way to go!

Cuisine: European Course : Main Skill Level : Novice
Prep :  30 mins Cook : 25 mins Ready in : 55 mins  Serves : 1 serving


INGREDIENTS             

  • 140g Filet Mignon
  • 20g Baby Potatoes
  • 10g Asparagus
  • 10g Un-salted Butter
  • 8g Garlic
  • 2g Parsley

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

Grilled Filet Mignon

  1. Vacuum the filet mignon and sous-vide for 30mins at 56ňöC.
  2. Remove from the bag, season and sear on the hot griller.
  3. Top with Herb Garlic Butter.

Baby Potatoes & Asparagus

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooked, season with salt & pepper.
  3. Boil a pot of water to blanch the asparagus.
  4. In a pot, melt butter, saute & season the asparagus with salt & pepper.

Herb Garlic Butter       

  1. Soften the unsalted butter at room temperature.
  2. Peel and chop the garlic and parsley.
  3. Mix together.
Posted in

Cream Puff Bread

< Back to Recipe Listings

Cream Puff Bread

by Chef Amy Ho of Ankarsrum Assistent Original

You can never go wrong with a delicious Cream Puff Bread! Though it might take some time, the finished product is worth all the effort.

Cuisine : European Course : Dessert  Skill Level : Novice

Prep : 2 h 20 mins Cook : 1 h 20 mins Ready in : 3 h 40 mins  Serves : 5 Р10 Cream Puff Breads


INGREDIENTS             

  • Dough
    • GROUP A
      • 125g Meiji Mike
      • 175g Chilled Water
      • 60g Sugar
      • 5g Instant Yeast
    • GROUP B
      • 500g Blue Jacket Bread Flour
      • 15g Full Cream Milk Powder
    • GROUP C¬†
      • 8g Salt
    • GROUP D
      • 20g Un-salted Butter
  • ¬†Puff
    • 100g Water
    • 100g Un-salted Butter
    • 100g Blue Jacket Cake Flour
    • 3 Eggs
  • Chantilly Butter Cream¬†
    • 120g Un-salted Butter, room temperature
    • 40g Icing Sugar
    • 20g Whipped Cream, chilled
    • 120g Full Cream Milk Powder

DIRECTIONS

Dough

  1. Using the AO mixer fitted the stainless steel bowl with a dough roller, load the ingredient (A) together and turn on the machine, let all the particles are dissolved.
  2. Combine the ingredient (B) into the (A), and then add the (C) once become a dough, turn to mid-high speed knead and set timing for 10 minutes or till the dough with well surface.
  3. Add in the (D) and turn to mid-high speed knead for another 8mins, till the dough achieve well gluten.
  4. Let the dough ferment for about 40mins (or double size of the dough)
  5. Divide the dough to 50g each then roughly shape into balls and let it rest for 20-30mins.
  6. On the work surface, use the rolling pin gentle roll the dough into an oval shape, and roll it up to an olive shape, then place it on the baking tray for final proof about 60-80mins.
  7. Preheat the oven to 180’C, and bake at 180’C for 20 mins.

Puff                                                                                                                            

  1. Put the water and un-salted butter into a cooking bowl, cook till boiled then turn off the fire.
  2. Add in the cake four mix it well.
  3. Slowly add in the egg one by one, mix it till thick.
  4. Pack into to a pastry bag and pipe it on each bread once the final proof completed.

Chantilly Buttercream

  1. Combine the icing sugar and the room temperature unsalted butter into the mixing bowl, whip it till smooth.
  2. Add in the whipping cream and beat the mixture until creamy and smooth.
  3. Pull in the full cream milk powder and mix until well combined.
  4. Pack into to a pastry bag and pipe the filling into each bread.

Final Method

  1. Make a cut in the center of the bread and pipe in the Chantilly butter cream.
  2. Sieve the icing sugar on top of the bread.
  3. Add on some berries or nuts for decoration.
Posted in

Salmon Confit with Green Lenthils

< Back to Recipe Listings

Salmon Confit with Green Lenthils

by Chefs Andrea Lim & Leonard Food of 5 Senses Bistro 

Confit derived from the French word which literally means to preserve. Its a method of slow cooking any choice of your meal. But this recipe, shows you how to achieve Salmon Confit without cooking it for a long time. Try this elegant dish out now!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins  Serves : 1 serving


INGREDIENTS             

  • 170 – 180g Salmon Fillet
  • Corn Oil (as needed)
  • Basil Leaved (as needed)
  • 100g Green Lenthils
  • 40g Bacon
  • 20g Celery
  • 200g Chicken Stock

                            

DIRECTIONS       

Salmon Confit

  1. Vacuum the salmon with corn oil and basil leaves.
  2. Sous-vide for 15 mins at 53ňöC.
  3. Remove from the bag Vacuum the salmon with corn oil and basil leaves.

Green Lentils

  1. Cut the bacon, carrots & celery into small dice.
  2. Sauté until fragrant.
  3. Add in the green lentils and chicken stock/water.
  4. Cook on medium high heat till lentils are cooked.
  5. Monte with butter before serving.
Posted in

Crackling Pork

< Back to Recipe Listings>

Crackling Pork

by Chef Desmond Tan of Weber Grills

Crackling Pork sounds like heaven. It takes time to make this dish, around 90 minutes is set for the pork to cook in the grill but its worth the wait. Its crispy skin and succulent meat is the perfect dinner to have with your family, friends or even by yourself!

Cuisine: European Course: Main Skill Level : Novice
Prep : 30 mins Cook : 100 mins Ready in : 2 h 10 mins  Serves : 4 Р6 servings


INGREDIENTS                                          

  • 1.5 – 2 kg Pork Belly [square cut], washed and kept in chiller overnight skin side up [exposed]
  • Rock Salt [as needed]
  • 2 tbsp Chinese cooking wine [optional]
  • 1/3 tsp White Pepper Powder
  • 1/2 tsp Normal Table Salt

                            

DIRECTIONS 

  1. Remove pork belly from chiller, score the meat part of the belly.
  2. Marinate with normal table salt , 5 spice powder, white pepper powder and Chinese wine.
  3. Poke/prickle/puncture entire surface of skin with needles and keep exposed in chiller overnight (just penetrate the skin, not all the way to the meat)
  4. The next day, before roasting, cover the entire skin with rock salt and keep at room temperature for at least 30minutes.
  5. Scrape all salt from skin and brush white vinegar on skin.
  6. Put on griller indirect heat at 220¬įc for 90 minutes.
  7.  Rest at least 10 mins before cutting the crackling pork.

TIPS:

  • Overturn and cut through the meat surface and not the crispy skin surface.
  • Only cut as much as you want to eat. Leave the rest uncut if not it will dry out.
  • Using different ovens and grills will have different effect. If the skin burns and turn black, don‚Äôt worry, just use a small knife and scrape the burned surface away.
Posted in

Chouquettes

< Back to Recipe Listings>

Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 Р8 Chouquettes


INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Cr√®me Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
Posted in

Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons?¬†Macarons¬†are desserts that require a lot of¬†technique, but¬†we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons


INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake¬†Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¬ĺ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
Posted in