Pasta with Beef Ragu Sauce

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

Pasta with Beef Ragu Sauce

By Michele Ow

Each bite of this classic handmade pasta with rich and tender Braised Beef Ragu sauce is satisfying.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Fresh Pasta

1) 100g Oo pasta flour
2) 1 Small Egg

Ingredients for Beef Ragu Sauce

3) Olive oil
4) 2 tbsp Yellow onion (diced)
5) 1/2 no Carrot
6) 1 stalk Celery
7) 200g Beef (minced)
8) 2 strips of Bacon
9) 1 Bay leaf & thyme
10) 1/2 cup Water
11) 50ml Beef stock
12) 1 cup Diced tomato

DIRECTIONS:

To make the Fresh Pasta, follow steps 2 to 3.
Knead ingredients into a ball.
Pass through pasta machine and cut.
To make the Beef Ragu Sauce, follow steps 5 to 11
To a fry pan , add olive oil, and onions, carrot, celery and sliced bacon and cook for 5-7 mins.
Add beef mince and cook until fragrant.
Deglaze with beef stock.
Add water.
Add herbs and canned tomato.
Simmer for 15 minutes.
Season and mix with pasta.

Chocolate Bread

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Chocolate Bread

By Julie Yee

Moist and decadent Chocolate Bread that tastes perfect when paired with cream cheese!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 35 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

Group 1 (Melted)

1) 50g Couverture Chocolate
2) 25g Butter

Group 2 (Sifted)

3) 30g Corn Flour
4) 15g Cocoa Powder

Group 3

5) 50g UHT Milk
6) 1/2 tbsp Condensed Milk
7) 20g Fine Sugar
8) 1 Egg White

DIRECTIONS:

Melt choc with butter (Group 1). Sift flours (Group 2).
Add milk & sugar (Group 3) into flour mixture (Group 2).
Pour in choc mixture (Group 1) & egg-white & mix well.
Cook under very slow heat till thick (stick away from pot).
Leave dough on clingwrap & cover with another clingwrap. Cool slightly.
Roll out around 18cm x 18 cm. Chill till use.
Bake at 220C for 35 minutes.

Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

By Felix Chong

A rack of lamb makes the perfect Sunday roast! Compliment with a refreshing yoghurt and mint jelly marinate served with pickled vegetables, lemon aioli and charred onions.

Cuisine : European Course : Main Skill Level : Novice
Prep : 210 mins Cook : 5 mins
Ready in : 215 mins Serves : 1

INGREDIENTS:

1) 2 pcs New Zealand lamb rack
2) 1 tbsp Plain yoghurt
3) 1 tbsp Mint jelly
4) 1 stalk Rosemary
5) 150-200g Japanese breadcrumbs
6) 20g Capsicum
7) 20g Local cucumber
8) 20g Shallot
9) 1 Egg yolk
10) 1 tbsp Dijon mustard
11) 200g Corn oil
12) 1 pc Lemon
13) Brine for pickling liquid
14) 100g Water
15) 80g Sugar
16) 100g Vinegar
17) 1 tsp Salt

DIRECTIONS:

Portion out the lamb rack and marinate with yoghurt, mint jelly, salt and pepper for at least 3 hours.
Cut the vegetables into desire shapes and brine in the solution for 30 mins.
Prepare a pot of oil for deep frying.
Remove the lamb rack from the marinate. Coat with the breadcrumbs and deep dry at 170 to 180 degrees for about 45 seconds to 1 min.

Cereal Milk Panna Cotta

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Cereal Milk Panna Cotta

By Mimi Wahadi

Transform your everyday breakfast cereal into a dainty Cereal Milk Panna Cotta that is deliciously light and creamy.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 50 mins
Ready in : 145 mins Serves : 3-4

INGREDIENTS:

Ingredients for Panna Cotta

1) 3 cups Corn flakes-toasted
2) 250ml Milk
3) 250ml Dairy cream
4) 1/2 tsp Sea salt
5) 30g Light brown sugar
6) 15g Fish gelatin powder

Ingredients for Toppings

7) 25g Corn flakes
8) 20g Milk powder
9) 1 tbsp Granulated sugar
10) 1/2 tsp Sea salt
11) 100g Unsalted butter, melted

DIRECTIONS:

To make the Panna Cotta, follow steps 2 to 10.
Heat oven to 160 degree C.
Spread cereal on a baking sheet and bake until toasty, about 12 minutes.
While still warm, transfer to a pot and add milk and cream. Stir to combine and gently warm up for 10 mins.
Strain into a bowl or a saucepan, pressing to extract liquid. Discard soggy cereal.
Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, Stir gently to dissolve sugar.
Ladle some milk mixture into a small bowl and mix in gelatin.
Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
Divide mixture among cups.
Refrigerate until set, about 1.5 hours.
To make the toppings, follow steps 12 to 20.
Heat oven to 160 degrees.
Place cereal in a large bowl and crush lightly with your hands.
In a small bowl, stir together milk powder, sugar and salt.
Sprinkle mixture over crushed flakes and add melted butter.
Toss to coat cereal evenly.
Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown.
Remove from tray and set aside to cool.
Sprinkle cold panacotta generously with corn flake topping.
Serve immediately or store in an airtight container up to 1 week.

Cranberry Walnut Loaf

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Cranberry Walnut Loaf

By Charlynn Gwee

Try this delectable Cranberry Walnut Loaf by Chef Charlynn Gwee that is perfect for French Toast.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 95 mins Cook : 25 mins
Ready in : 120 mins Serves : 4-6

INGREDIENTS:

Ingredients for pre-Ferment

1) 175g Plain Flour
2) 100g Water
3) 2g Instant Yeast
4) 2g Salt
5) 5g Milk Powder

Ingredients for the Main Dough

6) 75g Plain Flour
7) 8g Milk Powder
8) 3g Salt
9) 38g Sugar
10) 3g Instant Yeast
11) 25g Butter
12) 35g Water
13) 25g Milk
14) 284g Pre-Ferment
15) 40g Cranberry
16) 60g Walnut

DIRECTIONS:

Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
Gradually add in cranberry and walnut at a low speed.
Rest dough in an oiled container for 45 minutes.
Do a stretch and fold.
Rest for 30 minutes.
Cut dough and pre shape.
Final shape dough and let proof.
Bake at 210c for 25 minutes.

Otah Otah Bruschetta

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Otah Otah Bruschetta

By Mimi Wahadi

Learn to make Otah Otah from scratch and add a spin on this local delight by pairing it with bruschetta.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 8-10

INGREDIENTS:

1) 250g White fish fillets (Group A)
2) 115ml Thick coconut milk (Group A)
3) 1 Eggs, lightly beaten (Group A)
4) 4 pcs Kaffir lime leaves, finely sliced (Group A)
5) 1/4 tsp Salt (Group A)
6) 1/4 tsp Sugar (Group A)

Ingredients for the Paste

7) 2 Fresh Red chilies (Group B)
8) 10 Dried Chili, cut and soften (Group B)
9) 1 stalk Lemongrass, finely slice (Group B)
10) 2 petals Ginger Flower Bud, finely sliced (Group B)
11) 5 pcs Candlenuts, roasted (pound) (Group B)
12) 1/2 pc Shrimp Paste approx. (1.5 x 1.5 x 3 or 4 inches thick) (Group B)
13) 2 cloves Garlic, sliced (Group B)
14) 3 Shallots, finely sliced (Group B)
15) 1-inch of Galangal finely sliced (Group B)
16) 1-inch of Fresh turmeric, (cut into smaller pieces) (Group B)
17) 8-10 slices Baguette bread (Group B)

DIRECTIONS:

Clean fish and chop/pound them roughly into a fish paste.
Blend all paste ingredients in Group B in a blender.
If you want it to taste even better, pound the spices using mortar and pestle instead.
In a frying pan, heat up oil and sauté (B) until fragrant and dry.
In another large mixing bowl, add in (A) and (B) and mix them thoroughly.
Drizzle some olive oil onto the sliced baguette.
Place a heap of the otah nicely onto the bread.
Arrange on a baking tray and bake them at 180 degrees for about 8-10 mins.
Garnish with coriander leaves and a drop of thick coconut cream.
Serve!

Hainanese Breaded Pork Chop with Signature Sauce

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Hainanese Breaded Pork Chop with Signature Sauce

By Julie Yee

This crispy and authentic Hainanese Breaded Pork Chop with a signature sauce by Chef Julie that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 130 mins Cook : 20 mins
Ready in : 150 mins Serves : 1

INGREDIENTS:

1) 20pc Cream Crackers
2) 2 Eggs
3) 1 tbsp Minced Garlic
4) 1 no Big onion
5) 2 no Tomato
6) 3 rings Pineapples Rings (cut)
7) 600g Pork Collar

Ingredients for marinade

8) 1/2 tsp Baking Soda
9)1 tsp Five Spice Powder
10) 1/2 tsp Fine Sugar
11) 1 tbsp Minced Garlic
12) 1 tbsp Fermented Bean Paste
13) 1 tsp Sesame Oil
14) 1 tbsp Light Soya Sauce
15) 1 tbsp Corn Flour

Ingredients for the gravy

16) 5 tbsp Tomato Ketchup
17) 1 tbsp HP Sauce
18) 1 tbsp Worcestershire Sauce
19) 1 tbsp Sugar
20) 1 tbsp Hua Tiao Wine
21) 1 cup Water
22) 1/2 tbsp Corn Flour (dilute with 2 tbsp water)

DIRECTIONS:

Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
Blend the cream crackers.
Coat the pork slices with the beaten eggs and coat with the cream crackers.
Fry pork slices until is golden brown and drain dry.
Heat oil and add the garlic.
Add in the red onions and add in the tomato and pineapples slices.
Pour in the gravy seasonings.
Thicken gravy with the corn flour mixture.
Pour sauce onto the fried pork.
Serve with mixed vegetables and fries.

Prime Rib with Jus

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Prime Rib with Jus

By Michele Ow

Meltingly tender and full of flavour, this show-stopping Prime Rib paired with a simple and flavourful sauce of jus will leave you wanting for more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 1440 mins Cook : 120 mins
Ready in : 1580 mins Serves : 1-2

INGREDIENTS:

Ribeye with bone
Onions, finely diced
Carrots, finely diced
Celery, finely diced
Salt & pepper

DIRECTIONS:

Chef’s note: you really want to get a good piece of meat to do this:
Marinate meat with salt & pepper and let sit uncovered in fridge for at least 24 hours.
Take meat out for an hour to come to room temperature before cooking.
Cook meat at 100 degrees Celsius for 90mins. For every additional kg, 15 minutes can be added. (This is for medium rare).
Remove and allow to rest (at least 20mins) – remove bone to cook up jus.
Just before serving put prime meat in oven at 250 degrees Celsius for 8mins.
You may slice immediately and serve.
In a saucepan, add the bone, carrots, celery, and onions wine, bay leaves, thyme, and parsley to cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley, and cook.
Bring to a boil and cook until reduced by half, about 10 minutes. Add beef stock, bring to a boil, and cook until reduced by half, another 10 minutes.

Fresh Yuzu Pineapple Chiffon Cake

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Fresh Yuzu Pineapple Chiffon Cake

By Julie Yee

The hunt for the perfect Chiffon Cake is over! Do not miss out this light and refreshing Yuzu Pineapple Chiffon Cake recipe by Chef Julie.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins
Ready in : 135 mins Serves : 6-8

INGREDIENTS:

Group 1 (Hand-whisk together)

5 no Egg yolk (Group 1)
70g Castor sugar (Group 1)
50g Warm oil (Group 1)

Group 2 (Mix well)

100g Yuzu Juice (Group 2)
1 tbsp Lemon Juice (Group 2)
1/2 tsp Orange Zest (Group 2)
50g Pineapple Bits (Group 2)

Group 3

120g Cake flour (sifted) (Group 3)
1/2 tsp Fine salt (Group 3)

Group 4 (Beat together last using mixer)

190g Egg whites (Group 4)
100g Castor sugar (Group 4)
2 tsp Corn Flour (Group 4)

DIRECTIONS:

Tray Preparation: 22cm Chiffon Tin.
Oven Preparation: Pre-heat oven at 170C for 20mins.
To make the Yolk Mixture, follow steps 4 to 6.
Use a hand whisk to combine the ingredients in Group 1.
Pour Group 2, the liquid mixture in and mix well.
Mix in the sifted flour.
To make the Egg White Mixture, follow steps 8 to 12.
Whisk the egg white and corn flour lightly.
Add in the castor sugar gently and whisk tilll stiff.
Fold in the yolk mixture that was done previously.
Bake it at 180C, low shelf for 10 mins and then lower the temperature to 160C and bake for another 50mins.
Turn the cake tin upside down and cool the cake for 1 hour.

Kueh Dadar

Posted on July 5, 2017September 30, 2022 by tott

05
Jul

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Kueh Dadar

By Julie Yee

Kueh Dadar is a local Peranakan delicacy made from pandan flavoured crepes with shredded Gula Melaka coconut filling that is sinfully good.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 15 mins
Ready in : 50 mins Serves : 6-8 servings

INGREDIENTS:

Ingredients for the Batter

60g Plain Flour
1/2 tbsp Tapioca Flour
100g Thick Coconut Milk
100g Water
1 Egg
3/4 tsp Salt
1 tbsp Pandan Juice
Pandan Paste

Ingredients for the Filling

60g Gula Melaka
1 tbsp Water
120g White Grated Coconut
1/4 tsp Salt
1 tsp Tapioca Flour

DIRECTIONS:

To make the Batter, follow steps 2 to 4.
Mix all ingredients together till smooth. Sieve & rest for at least 1/2 hr to let the mixture stabilize.
Heat a non-stick pan. Pour 1 tbsp of batter on pan & swirl fast to let batter spread out. Cook under medium flame.
Place coconut filling & roll like a spring roll.
To make the Filling, follow steps 6 to 7.
Dissolve gula melaka in water.
Add in white grated coconut, salt and tapioca flour and stir fry till moisture left.

*Tips:

Try to make the crepes as thin as possible.

Coconut filling should not cook till too dry.

Roll the crepes as tight as possible

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