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Prime Rib with Jus

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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:

  1. Chef’s note: you really want to get a good piece of meat to do this:
  2. Marinate meat with salt & pepper and let sit uncovered in fridge for at least 24 hours.
  3. Take meat out for an hour to come to room temperature before cooking.
  4. Cook meat at 100 degrees Celsius for 90mins. For every additional kg, 15 minutes can be added. (This is for medium rare).
  5. Remove and allow to rest (at least 20mins) – remove bone to cook up jus.
  6. Just before serving put prime meat in oven at 250 degrees Celsius for 8mins.
  7. You may slice immediately and serve.
  8. 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.
  9. 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.
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Fresh Yuzu Pineapple Chiffon Cake

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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:

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

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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:

  1. To make the Batter, follow steps 2 to 4.
  2. Mix all ingredients together till smooth. Sieve & rest for at least 1/2 hr to let the mixture stabilize.
  3. Heat a non-stick pan. Pour 1 tbsp of batter on pan & swirl fast to let batter spread out. Cook under medium flame.
  4. Place coconut filling & roll like a spring roll.
  5. To make the Filling, follow steps 6 to 7.
  6. Dissolve gula melaka in water.
  7. 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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Strawberry Lemonade Cheesecake Cups

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05
Jul

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Strawberry Lemonade Cheesecake Cups

By Claire Marie Chang

Spoil yourself with a sweet treat, Strawberry Lemonade Cheesecake Cups that is tart, rich and creamy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 0 mins
Ready in : 50 mins Serves : 4-6 servings

INGREDIENTS:

Ingredients for Cheesecake Mousse

  • 110g Cream Cheese, Softened
  • 30-45g Icing Sugar
  • 1-2 tbsp Lemon Juice
  • 1/4-1/2 tsp Zest of Lemon (Optional)
  • 1/8-1/4 tsp Vanilla Extract or Vanilla Bean Paste (Optional)
  • 110-120g Dairy Whipping Cream 35% fat
  • 15-30g Strawberry Jam (Optional)

Ingredients for Cookie Crumb Base

  • 5-8 pcs Digestive biscuits or Oreos

DIRECTIONS:

  1. To make the Cheesecake Mousse, follow steps 2 to 8.
  2. In a cold greaseproof mixing bowl, combine whipping cream, sugar and vanilla.
  3. Using the whisk attachment, whip on medium speed (Kitchenaid speed 6) till soft firm peaks form. Set aside in the fridge.
  4. Separately, using the paddle/whisk attachment, whip softened cream cheese, icing sugar and zest till fluffy.
  5. Fold in lemon juice.
  6. Fold in whipped cream into the cream cheese base.
  7. For a swirled look, drop dollops of the strawberry jam and fold gently. Place mousse into a piping bag with piping tip.
  8. For a pinkish cheesecake look, fold in jam together when adding the lemon juice.
  9. To make the Cookie Crumb Base, follow steps 10 to 14.
  10. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  11. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  12. Pipe cheesecake mousse onto biscuit crumbs.
  13. Refrigerate & top with fresh strawberries before serving.
  14. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Soba Noodles with Inari

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05
Jul

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Soba Noodles with Inari

By Michele Ow

Learn to make soba noodles and the broth from scratch with Chef Michele’s recipe which is healthy and much more flavourful!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Soba Noodles

  • 1) 100g Buckwheat Flour
  • 2) 25g All-purpose Flour
  • 3) 60g Water
  • 4) Buckwheat starch or tapioca starch, for rolling the soba

Ingredients for Noodle Broth

  • 5) 5 cups of Dashi
  • 6) 3 tsp Japanese Soy Sauce
  • 7) 1 tbsp Mirin
  • 8) 1 tbsp Sugar
  • 9) 1 tsp Kosher

DIRECTIONS:

  1. To make the Soba Noodle, follow steps 2 to 12.
  2. Combine the flours: Weigh the two flours. Sift them through the strainer into a large mixing bowl.
  3. Add the water to the flour: Measure the water and pour it over the flours.
  4. Knead until a crumbly dough is formed: Work the flours and water together with your hands and then knead it in the bowl until it come together into a rough and slightly crumbly dough. If the dough feels dry or you can still see dry flour after a few minutes of kneading, then add water a tablespoon at a time until all the flour is integrated. Conversely, if the dough feels very wet and sticky, add all-purpose flour a tablespoon at a time until it becomes a workable dough.
  5. Knead the dough on the counter until smooth: Turn the dough out onto the counter. Continue kneading until it holds together easily, does not crack while kneading, and becomes smooth. You should not need to add any more flour at this point. The dough will be very dense — use all your strength!
  6. Thin the dough with pasta maker until 3.
  7. Cut dough.
  8. Cook the soba: Set a strainer in your sink.
  9. Fill a large bowl with cold water and ice cubes, and set this near the sink.
  10. Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook for 60 seconds, then drain through the strainer in the sink.
  11. Rinse thoroughly under cool water, lifting and gently shaking the soba until the cooking film is rinsed away.
  12. Immediately dunk the soba in the bowl of ice water. Drain and serve with dashi, soy sauce, and sesame oil.
  13. To make the Noodle Broth, follow step 14.
  14. Combine all of the ingredients in a medium saucepan and bring just to a boil, stirring once or twice to dissolve the sugar and salt. Serve hot with soba noodles.
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Smoked Turkey Cordon Bleu with Cranberry Marmalade

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05
Jul

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Smoked Turkey Cordon Bleu with Cranberry Marmalade

By Eric Low

You won’t be able to resist this delicious and elegant stuffed Turkey Cordon Bleu served with Cranberry Marmalade.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 1) 1 whole Boneless Chicken Breast/ Leg
  • 2) Salt and Pepper
  • 3) 2 slices of Smoked Turkey Breast or Chicken Ham
  • 4) 1 slice of Emmental Cheese
  • 5) Plain flour for dusting
  • 6) Egg Wash
  • 7) Breadcrumbs
  • Ingredients for Roasted Vegetables
  • 8)200g Japanese Pumpkin, cut into wedges
  • 9) Zucchini
  • 10) Salt and Pepper
  • 11) Olive Oil
  • Ingredients for Mushroom Sauce
  • 12) 1/2 tsp Chopped Garlic
  • 13) 20g Chopped Onion
  • 14) 100g Butter Mushrooms, sliced
  • 15) 100ml Whipping Cream
  • 16) 1/2 tsp Concentrated Chicken Stock

DIRECTIONS:

  1. Make a half slit to the left and to the right from the centre of the thicker end of the chicken breasts.
  2. Season chicken breasts with salt and pepper.
  3. Place a piece of ham and cheese in center of chicken breast. Fold the flaps inwards and dust chicken with flour. Dip the chicken pieces into the egg wash and dredge through the bread crumbs.
  4. Preheat oven to 180C. Toss pumpkins with olive oil and seasoned zucchini to the pumpkins at the last 10 mins of roasting. Set aside the roasted vegetables.
  5. Heat oil in pan, pan fry chicken till cook and set aside to keep warm.
  6. Heat butter in pan and saute the garlic and onions till fragrant, add mushrooms and pour in the cream.
  7. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  8. Pour sauce over the chicken Cordon Bleu and serve with roasted vegetables.
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Paper-Wrapped Chicken

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05
Jul

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Paper-Wrapped Chicken

By Julie Yee

Paper-Wrapped Chicken recipe combines tantalizing Chinese flavours for a tasty and unique appetiser.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 15 mins
Ready in : 85 mins Serves : 12

INGREDIENTS:

  • 1) 12 packets of Paper Wrapper
  • 2) 300gm Chicken Thigh
  • 3) Flour mixture (Plain flour + little water)

Ingredients for the Seasoning

  • 4) 1 tbsp Oyster Sauce
  • 5) 1/2 tsp Sugar
  • 6) A dash of Sesame Oil
  • 7) 1 tsp Minced Garlic
  • 8) 1 tbsp Ginger Juice
  • 9) 1 tbsp Chinese Wine
  • 10) A dash of Dark Soy Sauce
  • 11) A dash of White Pepper
  • 12) A dash of 5 spice powder
  • 13) 1/2 tbsp Corn Flour
  • 14) A stalk of Parsley

DIRECTIONS:

  1. Cut chicken thigh into chunky pieces.
  2. Mix all seasonings into a bowl and marinate chicken for 1 hr.
  3. Pack chicken pieces into paper wrapped. Seal with flour mixture.
  4. Heat oil and deep fry till golden brown.
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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

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05
Jul

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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

By Felix Chong

These pan-seared scallops are cooked till perfection then served with chickpeas puree and topped with truffle shavings for extra depth of flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 1) 8 Fresh Scallops
  • 2) Extra Virgin Olive Oil
  • 3) Sea Salt
  • 4) 200g Black Pepper
  • 5) 1 Pre-cooked Chickpeas
  • 6) 1 Garlic clove
  • 7) 1 Medium Shallot
  • 8) Black Truffle Paste
  • 9) 1 Lemon Juice
  • 10) Truffle Oil
  • 11) 1 bunch of Arugula Leaves
  • 12) Marinated Sweet Red Chili (in olive oil)
  • 13) Fresh Black Truffle
  • 14) Chopped Chives

DIRECTIONS:

  1. Season the scallops with olive oil, sea salt and crushed pepper.
  2. Heat a frying pan and sear the scallops until light golden colour. Set it aside.
  3. Clean the sweet chili by taking out the seeds. slice in julienne and marinate with extra virgin olive oil.
  4. Saute the pre-cooked chickpeas for a minute with garlic clove, chopped shallots and a little bit of water.
  5. Remove from the fire and blend them into puree together with the truffle paste, truffle oil, and a few drops of lemon juice.
  6. Add more water if necessary for a smooth consistency. Keep warm.
  7. Spread the chickpeas puree onto a plate.
  8. Lay the seared scallop and finish with arugula leaves, whole pre-cooked chickpeas, marinated red chili and chopped chives.
  9. Shave a fresh black truffle over the scallop and serve.
  10. Tips:
    A) Only sear the scallop for a minute, don’t overcook them otherwise it will lose the texture.
    B) Scallops with roe are also suitable for this recipe.
    C) You can use dried chickpeas as well, just remember to soak them overnight.
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Sesame Cookies

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05
Jul

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Sesame Cookies

By Lin Weixian

These delicious sesame cookies are irresistible; it is nutty, sweet and perfect for a tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 35 mins Serves : 40 cookies

INGREDIENTS:

  • 1) 200g Cake Flour
  • 2) Pinch of Salt
  • 3) 125g Unsalted Butter, softened
  • 4) 50g Icing Sugar
  • 5) 75g Sesame, grinded

DIRECTIONS:

  1. Mix flour and salt together.
  2. Slightly cream butter and icing sugar.
  3. Add in flour mixture and grinded sesame into butter mixture. Mix until combined.
  4. Rest in chiller till firm enough to be rolled out and cut into desired shapes.
  5. Bake in 180C in a preheated oven for about 15 minutes or till golden brown.
  6. Cool down completely before storing in airtight container.
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Halibut la Grenobloise

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05
Jul

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Halibut la Grenobloise

 

Whip up a delicious Pan-seared Halibut with lemon caper sauce for dinner with Chef Justin’s recipe!

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

INGREDIENTS:

  • 1) 1 pc Halibut filet
  • 2) 10g Capers, chopped
  • 3) 10g Italian parsley, chopped
  • 4) 1 no Lemon Juice
  • 5) 10g Bread croutons
  • 6) 150g Clarified butter
  • 7) 50g Butter
  • 8) 1 Potato russet
  • 9) 3 Green asparagus
  • 10) Salt and pepper

DIRECTIONS:

  1. Clarify butter in small pot.
  2. Peel and cut potatoes in desired shape.
  3. Sear potatoes in clarified butter and bake at 175°C, basting them in between. Cook for 20 minutes.
  4. Pat dry the fish and season.
  5. Blanch asparagus for 2 minutes in salted boiling water.
  6. Sear in hot clarified butter till golden brown on one side.
  7. Add fresh butter and brown the butter till it smells like hazel nuts.
  8. Add capers, asparagus and deglaze with lemon juice.
  9. Finish with parsley and croutons.
  10. Serve with potatoes on the side.
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