Braised Pork Trotters with Mushrooms and Chestnuts

< Back to Recipe Listings

Braised Pork Trotters with Mushrooms and Chestnuts

by Eric Low

Turn into a pro in an instant and impress your pals with this dish! With the use of pork trotters, mushrooms, and chestnuts into a succulent dish that combines both tender and chewy textures.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 150 mins Ready in : 160 mins Serves : 8


INGREDIENTS:

  • Spice Mix
    • 4 tbsp Oil
    • 50g Whole Garlic
    • 20g Old Ginger
    • 1 piece of Cinnamon Stick
    • 2 pieces of Star Anise
    • 8 pieces of Cloves
    • 10g Kum Chao (Anise Root)
    • 2 pieces of Dried Tangerine Peel (Lau Chen Pi)

    Gravy

    • 5 litres of Water
    • 80g Lump Sugar
    • 50ml Dark Soya Sauce
    • 200ml Light Soya Sauce
    • 1 Whole Pork Knuckle
    • 500g Chestnuts (peeled and pressure cooked for 30 minutes)
    • 30g Dried Shitake Mushrooms (trimmed cornstarch for thickening)

DIRECTIONS:

  1. Heat oil and sauté the fresh spices till fragrant. Add the dried spices and cook briefly.
  2. Pour in water, sugar dark and light soya sauces to the braising pan with the sautéed spices. Place pork knuckles in pan and bring to boil and simmer for 1 ½ to 2 hours till meat is tender. Use some of the gravy to simmer the chestnuts for 15-20minutes till tender.
  3. Drain the gravy and discard the spices. Thicken gravy slightly with some cornstarch. Spoon some gravy over the knuckle and keep the rest in the freezer until the next round of braising.
  4. Serve pork knuckles with mushrooms and chestnuts.
Posted in

Croissant

< Back to Recipe Listings

Croissant

by Jehanne Ali

Home-made, freshly baked buttery croissants are a real triumph. Follow our step-by-step recipe by Chef Jehanne Ali for the classic French Croissants.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 240 mins Cook : 30 mins Ready in : 270 mins Serves : 6-8


INGREDIENTS:

  • 500 gm Strong bread flour
  • 2 tsp Yeast
  • 1 headed tsp Salt
  • 80 gm Sugar
  • 80 gm Butter
  • 200 ml Water
  • 250 gm Butter (preferably European brand—and more particularly Normandy origin)

DIRECTIONS:

  1. Mix all the ingredients under ‘dough’ until stiff but elastic dough is formed. Keep dough to rise for about an hour until almost doubles in bulk.
  2. Shape into a rectangle and keep in the fridge ideally overnight, this is called retard process to stop the yeast from being too activated.
  3. If you are pressed for time, place dough in the fridge until it resembles the firmness of lamination butter.
  4. Ideally the dough and lamination butter should be of same firm consistency to avoid spillage during lamination process.
  5. Bring out the dough from the fridge. Shape into a rectangle.
  6. Place butter half way through the dough and cover with the other part of the dough. You should get a layer of dough-butter-dough. Seal the edges.
  7. Do a double turn followed by single fold turn. The other option is to do a 1-fold turn for 3 times.
  8. Keep the dough rested in the fridge between turns if the dough is too soft.
  9. Cut the dough into 2 sections.
  10. Take a section and roll to rectangle of at least 18 x 9 inches.
  11. Cut into triangles of at least 10 cm base. Stretch the dough and shape into croissant.
  12. Leave to rise for another hour.
  13. Brush the top with egg wash and bake at preheated oven of 200°C for 10 minutes, reduce heat to 180C and bake for another 15-20 minutes until golden.
Posted in

Double Cheese Chiffon Cake

< Back to Recipe Listings

Double Cheese Chiffon Cake

by Julie Yee

Have a fantastic tea time with this light and airy Double Cheese Chiffon Cake by Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 130 mins Serves : 6-8


INGREDIENTS:

  • 5 Egg yolk
  • 90 gm Fresh milk
  • 80 gm Cream cheese
  • 40 gm Butter
  • 90 gm Cake flour (sifted)
  • 1/4 tsp Baking powder (optional)
  • 1/2 tsp Fine salt
  • 1 tbsp Parmesan cheese
  • Meringue Batter: 180 gm Egg Whites | 100 gm Castor Sugar | 1 tsp Corn Flour / Lemon Juice

DIRECTIONS:

  1. Yolk Mixture:
  2. Use a hand whisk to combine egg yolks, corn oil & sugar together
  3. Pour the liquid mixture & mix well.
  4. Add in sifted flour & mix till smooth. Leave aside.
  5. Egg White Mixture:
  6. Whisk the egg white lightly.
  7. Add in the cream of tartar & sugar gently & whisk till stiff.
  8. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
  9. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
  10. Turn cake tin upside down & cool for 1hr.
Posted in

Slow Roasted Duck Breast With Sour Cherry-Ginger Compote & Voatsiperifery Pepper Mini Corn-Blinis

< Back to Recipe Listings

Slow Roasted Duck Breast With Sour Cherry-Ginger Compote & Voatsiperifery Pepper Mini Corn-Blinis

by Susanne Despature

As the name suggests, the duck should be roasted slowly to achieve perfect tenderness and taste. Complete this dish with the sour cherry-ginger compote and voatsiferifery pepper mini corn-blinis that complements the different elements of the dish. This recipe will be wonderful for your Sunday family bonding!

Cuisine : European Course : Main Skill Level : Novice
Prep : 80 mins Cook : 45 mins Ready in : 125 mins Serves : 4


INGREDIENTS:

  • Duck Breasts
    • 3 Duck Breasts
    • 2 tbsp Clarified Butter

    Marinade

    • 1 tbsp Honey
    • 1 tbsp Light Soya Sauce
    • 1 tsp Freshly Grated Young Ginger
    • Fleur de sel Salt, Black Pepper

    Sour Cherry-Ginger Compote

    • 250g Sour Cherries (frozen)
    • 10g Clarified Butter
    • 75g Brown Sugar
    • ½ tsp Crushed Voatsiperifery Pepper*
    • 1 tsp Julienned Young Ginger
    • 1 tsp Cornstarch (diluted in 2 tbsp cold water)

    Corn Blinis

    • 125g Plain Flour
    • ½ tsp Baking Powder (5g)
    • 1 tbsp Soft Butter
    • 2 Eggs
    • 3 tbsp Macadamia Oil
    • 100g Blanched Corn Kernels
    • 2 Egg Whites
    • Clarified Butter
    • Salt

DIRECTIONS:

          For Duck

  1. Preheat the oven to 80°C. Score the skin of the duck breasts with a sharp knife and put it into a baking tray. Combine ingredients for marinade and brush onto duck breast. Place them into a zipper storage bag and seal. Marinate for at least 1 hour (at room temperature) or more (in the fridge).

  2. Remove duck breasts from bag, remove excessive marinade with kitchen towel.

  3. Heat clarified butter in pan and sear duck breasts, skin side down first. Cook until skin is golden brown and crispy, then turn breast over and lightly sear other side. Place duck breast into a baking tray – skin side on top – and let it rest for 45 minutes or until the core temperature is at 62°C.

    For Sour Cherry-Ginger Compote

  4. In a small sauce pan, heat the butter, then add the frozen sour cherries, brown sugar, julienned ginger and Voatsiperifery pepper.

  5. Once sour cherries start to form some juice, bring to a boil and simmer for 3-4 minutes, then take out sour cherries with a slotted spoon, drain and reserve in a bowl.

  6. Bring sauce to a boil, add diluted corn starch and whisk while sauce thickens. Remove sauce from heat, season to taste with sugar & salt and pour over cherries.

    Corn Blinis

  7. In a bowl, combine flour, baking powder and soft butter. Mix eggs with milk and macadamia oil in a measuring jug, then add to bowl with flour by stirring continuously with a whisk, to prevent lumps to form. Add corn kernels.

  8. Whip egg whites stiff with a hand mixer, adding a pinch of salt. Fold in carefully.

  9. Heat clarified butter in a pan, add the blinis-mixture in small dots (3-4 cm) and bake the blinis on both sides until golden. Place on a dish in oven with duck breast.

    Serve

  10. Thinly slice each duck breast on a chopping board. Arrange on plates along with the sour cherry compote and some corn blinis. Add some fleur de sel on the duck breast.

  11. *Tip: Voatsiperifery pepper is the rarest (1500 kg per year) and most extraordinary pepper. The plant (named ‘Tsiperifery” in Malagasy) grows exclusively “wild” up to 20 meters in the tropical forest of Madagascar. Only the young shouts on the top produce fruits (“Voa”), handpicked by the villagers from the East Coast of the Island. Its refined earthy and woody taste is completed by citrus and flowery aromas bringing freshness to the palate. Particularly long tasting, it goes well with lamb and pork as well as fruits and chocolate.

     

Posted in

Pots au Chocolat

< Back to Recipe Listings

Pots au Chocolat

by Thripti Hinduja

This rich and lip-smacking Pots au Chocolat is baked in a water bath to achieve its characteristic texture and flavour. This dessert is perfect for chocolate lovers!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 255 mins Cook : 20 mins Ready in : 275 mins Serves : 4


INGREDIENTS:

  • 100g Milk
  • 100g Cream
  • 90g Chocolate
  • 2 Egg Yolks
  • 30g Sugar

DIRECTIONS:

  1. Heat the milk and the cream together.
  2. Cream the egg yolks and the sugar together until creamy.
  3. Once the cream is hot, pour half of it over the chocolate and whisk the other half into the eggs.
  4. Stir the chocolate until it is completely melted.
  5. Mix the egg mixture and the chocolate mixture together.
  6. Pour the mixture into ramekins.
  7. Bake in a water bath at 180°C for 20 minutes or until the mixture is set on the sides and is still slightly wobbly in the center.
  8. *Tip: Refrigerate for at least 4 hours before serving. Can be made one day in advance.
Posted in

Kueh Salat

< Back to Recipe Listings

Kueh Salat

by Julie Yee

Learn to make a traditional and mouth-watering Nonya Kueh Salat which layers of flavourful rice topped with sweet kaya custard.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 220 mins Cook : 75 mins Ready in : 295 mins Serves : 6-8


INGREDIENTS:

  • 300 gm Glutinous Rice (Pulot Layer)
  • 150 gm Thick Coconut Milk (Pulot Layer)
  • 60 gm Water (Pulot Layer)
  • 1/4 teasp Salt (Pulot Layer)
  • Pandan Leaf (Pulot Layer)
  • 3 no Eggs (Pandan Layer)
  • 100 gm Sugar (Pandan Layer)
  • 1 tbsp Custard Powder (Pandan Layer)
  • 40 gm Rice Flour (Pandan Layer)
  • 50 gm Fresh Pandan Juice (Pandan Layer)
  • 1/4 teasp Salt (Pandan Layer)
  • 280 gm Thick Coconut Milk (Pandan Layer)

DIRECTIONS:

  1. To make the rice layer, start by soaking the rice for at least 3hrs.
  2. Pour coconut milk. Water & salt into it.
  3. Put the pandan leaf and steam for 30mins.
  4. Drizzle with the bunga telang flower juice if using.
  5. ** Check rice is cooked or not, if not drizzle with 1 tbsp. of water.
  6. Use a fork to slight mix the blue rice.
  7. Press rice with wet a presser or spatula till slightly compact.
  8. Keep rice in steamer while preparing the kaya.
  9. To make the kaya layer, start by mixing sugar, custard powder, rice flour, fresh pandan juice, salt and thick coconut milk except the eggs till smooth.
  10. Add in the eggs last.
  11. Cook over the medium heat till slightly thickened.
  12. Pour over the hot rice & steam at medium low fire for another 25mins till kaya has soft set. 
  13. Tips: Do not soak glutinuous rice overnight as all the fragrant will be dissolved. |Pro-long or high heat steaming of the kaya will dehydrate and “aged” the kaya. | Cover a dry towel over the kaya to prevent steam water from staining the kaya.
Posted in

Beer Braised Pork Belly with Onions

< Back to Recipe Listings

Beer Braised Pork Belly with Onions

by ToTT

Chef Eric Low shares his recipe for a hearty and flavourful Beer Braised Pork Belly with onions for the ultimate feast!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 2900 mins Cook : 150 mins Ready in : 3050 mins Serves : 4


INGREDIENTS:

  • 400 g Pork belly, sliced thick- 100g each
  • 1 tsp Coarse ground black pepper
  • 2 tbsp Brown sugar
  • 1 tsp Salt
  • 2 tbsp Oil for cooking
  • 1 no White onions, cut into cubes
  • 1 stalk Celery, cut into cubes
  • 1/2 medium Carrot, cut into cubes
  • 1 no Bay leaf
  • 1 sprig Thyme
  • 4-6 no Cloves
  • 1 no Cinnamon stick/ (1/3 tsp cinnamon powder)
  • 350 ml Beer
  • 500 ml Chicken stock
  • Salt & pepper to taste

DIRECTIONS:

  1. Mix pepper, brown sugar and salt together. Rub over pork pieces and cure for two days in the fridge.
  2. Rinse and pat dry pork pieces with paper kitchen towels.
  3. Preheat oven to 170˚C. Heat a heavy, medium-sized pot over medium-high heat. Pour oil into the pot, and sear the pork pieces on each side golden brown. Set the meat aside and remove excess fat, leaving about 1 tbsp in the pot.
  4. Add onions, celery and carrot to the pot, sauté until soften and slightly caramelized. Add the bay leaf, thyme and beer. Bring sauce to a simmer, and reduce by half.
  5. Return pork to pot. Pour in chicken stock. Bring braise to a simmer, skimming off any visible scum and fat. Cover and place into the oven on the centre rack. Cook until meat is fork tender, about 2.5 hours.
  6. After oven braising is done, transfer meat pieces out of pot and keep warm. Drain braising liquid and discard the solids. Bring liquid to a simmer and reduce until desired consistency and flavour, season if needed. Return meat to pot and serve with sauce.
Posted in

Poached Pears in Red Wine

< Back to Recipe Listings

Poached Pears in Red Wine

by Eric Low

These Red Wine Poached Pears make an elegant and delicious dessert! Spice it up with spices for an extra punch in flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 495 mins Serves : 2


INGREDIENTS:

  • 80g Sugar
  • 1/2 no Lemon
  • 1 pc Cinnamon stick
  • 1/3 btl Red wine
  • 100 ml Water
  • 2 Medium pears, peeled (Anjou, Borsch, Packham), cored and cut into quarters

DIRECTIONS:

  1. Combine sugar, lemon and spices with red wine and water. Bring to boil.
  2. Poach pears in syrup for 5minutes. Turn off the heat and allow pears to steep in solution till cooled. Chilled the pears overnight and use as required in salad, desserts or serve just simply on its own.
Posted in

Traditional Sliced Bak Kwa

< Back to Recipe Listings

Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g


INGREDIENTS:

  • 600 g Shoulder Butt / Twee Bah (deveined)
  • 150 g Fine Sugar
  • 2 tbsp Thai Fish Sauce
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Light Soya Sauce
  • A pinch of Pepper
  • 1/2 tbsp Rose Wine
  • 3 tbsp Margarine/ Lard
  • 1/2 tsp MSG (Optional)
  • 1/2 tbsp Papaya Oil (Optional)
  • 284 Char Siew Red Coloring
  • Use Nitrite Powder to retain the meat color.
  • Keep it for less than 3 months.

DIRECTIONS:

  1. Mix all the seasonings in a big bowl.
  2. Place all the minced meat inside & mix well. Leave it for ½ hr.
  3. Press thinly on tray / bamboo sieve greased with oil.
  4. Place in oven at 50 C for 2hr or under the sun 1day till dry.
  5. Store in freezer lined with paper. Bak Kwa can be kept for 3mths.
  6. Grill at 250C till golden brown (5 minutes).
Posted in

Chicken Pot Pie

< Back to Recipe Listings

Chicken Pot Pie

by Eric Low

Enjoy this classic Chicken Pot Pie and learn how to make the pie crust and creamy chicken filling from scratch with Chef Trish Yee’s recipe!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 55 mins Ready in : 130 mins Serves : 2


INGREDIENTS:

  • 110g Plain flour
  • 1/4 tsp Salt
  • 45g Unsalted butter, chilled and cubed
  • 75g Vegetable shortening, chilled
  • 50-60ml Ice water
  • 2 tbsp Unsalted butter
  • 1/2 medium Yellow onion, diced small
  • 1-2 Potatoes, diced small
  • 1 Carrot, diced small
  • 2 Minced Garlic Cloves
  • 2 tbsp Flour
  • 200ml Chicken broth
  • Frozen peas & corn
  • Coarse salt and ground pepper

DIRECTIONS:

  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using two forks, cut the butter and shortening into the mixture until it resembles coarse meal or you may use food processor to do the work.
  3. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Wrap each tightly in plastic wrap. Refrigerate for at least 30mins.
  5. Preheat oven to 180°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  7. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  8. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Posted in