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Fresh Fruits and White Wine Sabayon

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05
Jul

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Fresh Fruits and White Wine Sabayon

By Eric Low

Spoil yourself with a French classic, Fresh Fruits with White Wine Sabayon,  that is full of flavour and easy to make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins
Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 100g Fresh Bananas, sliced
  • 100g Fresh Pineapples, cut into chunks
  • 100ml Rum Liquor
  • 4 medium Egg Yolks
  • 150g Sugar

DIRECTIONS:

  1. Divide the cut fruits into 4 serving plates. Preheat oven to 250C (top heat only) if using.
  2. Over a hot water bath, whisk egg yolk, rum and sugar until thick and frothy. Spoon over fruits and bake in hot oven at 250’c for 3-5minutes. Alternatively, use a blow torch.
  3. Serve immediately.
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White Chocolate and Passion Fruit Mousse

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05
Jul

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White Chocolate and Passion Fruit Mousse

By Sarab Kapoor

Chef Sarab’s rich and creamy white chocolate mousse topped with tangy passion fruit always delights.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 310 mins Cook : 0 mins
Ready in : 310 mins Serves : 4

INGREDIENTS:

  • 250g Cream Cheese, softened
  • 250g White Chocolate, melted
  • 1 cup Thick Cream
  • 1/2 cup Icing Sugar
  • 1/2 cup Passion Fruit Pulp
  • 2 tbsp Lemon Juice

DIRECTIONS:

  1. Beat cream cheese with cream, icing sugar and white chocolate in a small bowl with an electric beater until smooth and thickened slightly.
  2. Fold in passion fruit and lemon juice.
  3. Place mixture in bowl, cover with plastic and refrigerate for 4-5 hrs or overnight.
  4. Serve with extra passion fruit pulp and grated white chocolate.
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Baked Rice with Smoked Bacon and Mushrooms

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05
Jul

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Baked Rice with Smoked Bacon and Mushrooms

By Eric Low

You won’t be able to resist this comforting Mushroom and Bacon Baked Rice that is lip-smacking good.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 75 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

Ingredients for the Rice

  • 1) 1 tsp Butter
  • 2) 30g Onion, chopped
  • 3) 280g Jasmine Rice
  • 4) 350ml Chicken Stock

Ingredients for the White Sauce

  • 5) 300ml Milk
  • 6) 100ml Cream
  • 7) 2 tbsp Maggi Concentrated Chicken Stock
  • 8) 2 tbsp Corn starch or potato starch
  • 9) 4 tbsp Water

Other ingredients

  • 10) 100g Streaky Bacon, diced
  • 11) 100g Fresh Shiitake Mushrooms
  • 12) 100g Mozzarella or Emmental Cheese
  • 13) Parsley, chopped
  • 14) 1 Tomato, diced

DIRECTIONS:

  1. Wash rice and drain dry. Melt butter and saute onions till fragrant. Add the rice and pour in the chicken stock. Bring to boil and cook over slow fire for 15 minutes. Alternatively bake in a preheated oven at 180C for 40mins (20mins for metal trays). Allow rice to rest for 10 minutes before fluffing.
  2. Combine milk and cream together. Bring to boil and add the concentrated chicken stock. Mix starch with water and thicken the sauce with it.
  3. Heat oil and saute bacon until fat is rendered. Add the mushrooms and cook for two minutes.
  4. Transfer cooked rice to a casserole. sprinkle the bacon and mushrooms over the rice. Spoon some of the white sauce over the rice and sprinkle with some grated cheese.
  5. Bake rice in a preheated oven at 220C for 10-15mins. Sprinkle with chopped parsley and diced tomatoes before serving.
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Pasta with Beef Ragu Sauce

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05
Jul

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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:

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

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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:

  1. Melt choc with butter (Group 1). Sift flours (Group 2).
  2. Add milk & sugar (Group 3) into flour mixture (Group 2).
  3. Pour in choc mixture (Group 1) & egg-white & mix well.
  4. Cook under very slow heat till thick (stick away from pot).
  5. Leave dough on clingwrap & cover with another clingwrap. Cool slightly.
  6. Roll out around 18cm x 18 cm. Chill till use.
  7. Bake at 220C for 35 minutes.
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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

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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:

  1. Portion out the lamb rack and marinate with yoghurt, mint jelly, salt and pepper for at least 3 hours.
  2. Cut the vegetables into desire shapes and brine in the solution for 30 mins.
  3. Prepare a pot of oil for deep frying.
  4. 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.
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Cereal Milk Panna Cotta

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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:

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

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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:

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

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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:

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

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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:

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