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Sambal Petai Prawns

Posted on by joyd
13
Jun

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Sambal Petai Prawns

By Chef Malcolm Lee

Did you know that Petai has 4 times more protein, 5 times more vitamin A and iron than an apple? And if you are a lover of spice, you will definitely love our Sambal Petai with Prawns.

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4 servings

INGREDIENTS       

SAMBAL BELACHAN    

  • 6 Red chili
  • 6 Chili padi
  • 20g Belachan, toasted
  • 1 Shallots
  • 1 clove Garlic

 

  • 250g Prawns, large, shelled, head and tail intact
  • 50g Tamarind pulp
  • 125ml Water
  • 100g Petai beans
  • 1tbsp Sugar
  • 1 tsp Salt
  • 1 Red chili, sliced
  • 2 cloves Garlic, sliced and fried
  • 2 Shallots, sliced and fried

DIRECTIONS:

  1. Prepare the tamarind water by mixing the tamarind pulp with water and strain.
  2. Blend the sambal belachan ingredients to a smooth consistency.
  3. Heat the oil in a hot pan and fry the prawns until half cooked. Add the sambal belachan and petai beans; and stir fry for 1 minute. Add the tamarind water, salt, and sugar; cook until the prawns are cooked through.
  4. Garnish with sliced red chili, fried garlic, and shallots.
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Fried Oyster Omelette

Posted on by joyd
13
Jun

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Fried Oyster Omelette

By Chef Julie Yee

A hawker food commonly found in Singapore. It is usually sold together with those stalls that sell fried carrot cake. No more going to hawker centres. You can now savour the lip smacking fried oyster omelette at the convenience of your home!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2 servings

INGREDIENTS             

  • 70g Oyster
  • 4 Eggs
  • 1 stalk Spring Onions
  • 1 stalk Parsley
  • ½ tsp Fish Sauce
  • A little Pepper

Batter Mixture

  • 50g Sweet Potato Flour
  • 1 tbsp Rice Flour
  • 200g Water
  • ¼ tsp Chicken Seasoning
  • ¼ tsp Sugar

DIRECTIONS:

  1. Heat frying pan and add in 2 tbsp lard.
  2. Add in ½ portions of the batter and fry.
  3. Add in more oil, pour in ½ portion eggs and spread out.
  4. Fry till golden brown. Add in fresh oyster (coat with a little batter 1st), fish sauce and pepper.
  5. Sprinkle parsley and spring onions. Serve hot with Chilli Sauce and lime.

Dip         

  • 100g Chilli Paste
  • 40g White Vinegar
  • 1 tbsp Sugar
  • 30ml Water
  1. Mix all ingredients in a small pot and boil for 5mins.

 

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No Bake Onde Onde Cheesecake

Posted on by sarahfoo
31
May

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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! 😉

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.
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Mushroom Risotto

Posted on by editor
24
May

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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.

 

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Homemade Chicken Nuggets with Lemon Mayonnaise Dip

Posted on by editor
24
May

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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°C.

Lemon Mayonnaise Dip

  1. Prepare the mayonnaise: Whisk together yolk, mustard, lemon juice and ¾ tbsp salt until combined well.
  2. Add about ¼ cup oil, drop by drop, whisking constantly until mixture begins to thicken.
  3. Add remaining ½ 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 – mix well. Season to taste with salt/pepper/tabasco. Chill, surface covered with plastic wrap, until ready to use.
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Breakfast Sliders

Posted on by editor
24
May

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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 – 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.
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Green Apple Mojito

Posted on by editor
24
May

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Green Apple Mojito

by Mac Azaman

Need something refreshing this summer? Well, try this Mock tail recipe, that literally takes 5 minutes. Super easy and make as much as you want!

Cuisine : Western Course : Beverage Skill Level : Novice
Prep : 0 mins Cook : 5 mins Ready in : 5 mins  Serves : 1 Serving

INGREDIENTS             

  • 14 oz Cup with Ice
  • 20 ml Monin Green Apple Syrup
  • 15ml Monin Wild Mint Syrup
  • Top-Up Soda
  • 2 pcs Cherry
  • 1 pc Mint Leaf

DIRECTIONS

  1. Pour Monin Green Apple Syrup and Monin Mint Syrup into a serving glass.
  2. Add soda.
  3. Garnish with Cherry and Mint Leaf.
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Grilled Filet Mignon

Posted on by editor
24
May

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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 56˚C.
  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.
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Cream Puff Bread

Posted on by editor
22
May

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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 – 10 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.
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Salmon Confit with Green Lenthils

Posted on by editor
18
May

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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 53˚C.
  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.
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