• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Almond Frangipane Toast

Posted on by tott
05
Jul

< Back to Recipe Listings

Almond Frangipane Toast

By Julie Yee

Almond Frangipane Toast is rich and exquisitely delicious, sweet and quick and easy to make.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 130 mins Cook : 12 mins
Ready in : 142 mins Serves : 6

INGREDIENTS:

Ingredients for Sponge Dough

  • 150g Bread Flour
  • 100g Water
  • 3/4 tasp Yeast
  • 1 tsp Sugar

Ingredients for Almond Frangipane Cream

  • 50g Butter
  • 50g Raw Sugar
  • 50g Almond Powder
  • 1 Egg
  • 2 tsp Plain Flour
  • Almond Flakes & Snow Powder

DIRECTIONS:

  1. To make the sponge dough, follow step 2.
  2. Combine all of the ingredients and rest for 2 hrs. Leave it overnight in the fridge.
  3. To make the Almond Frangipane Cream, follow steps 4 to 7.
  4. Beat butter and sugar for 3 mins.
  5. Add in the almond powder and beat for 1 min.
  6. Add in the beaten egg and flour and mix till all combined cream.
  7. Spread frangipane cream on bread slices and baked for 12 mins or till golden brown.
Posted in

Baked Apple Crumble with Yogurt Cream

Posted on by tott
05
Jul

< Back to Recipe Listings

Baked Apple Crumble with Yogurt Cream

By Mimi Wahadi

Enjoy the symphony of cinnamon apple baked under a topping of oats crumble served with a tart yogurt cream that makes a well-balanced sweet treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55 mins
Ready in : 95 mins Serves : 6-8 servings

INGREDIENTS:

Ingredients for Yogurt Cream

  • 150g Whipped Cream
  • 100g Plain Yogurt
  • 1 tbsp Honey
  • 1/2 tsp Vanilla Extract

Ingredients for Cinnamon Apples

  • 2 Red/Green Apple
  • 1 tbsp Brown Sugar
  • 1/4 tsp Cinnamon Powder

Ingredients for Oat Crumble

  • 80g Unsalted Butter
  • 70g Plain Flour
  • 45g Rolled Oats
  • 70g Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Sea Salt

DIRECTIONS:

  1. To make the Yogurt Cream, follow steps 2 to 4.
  2. Whip the yogurt, honey and vanilla extract in a mixing bowl.
  3. Fold in the whipped cream into the yogurt mixture.
  4. Chill before serving.
  5. To make the Cinnamon Apples, follow steps 6 to 11.
  6. Pre-heat the oven to 180C.
  7. Combine the brown sugar and cinnamon powder in a bowl.
  8. Lightly spray a baking tray large enough to fit 4 apple halves.
  9. Halve the apples lengthwise and use a spoon to scoop out the core, seeds and stem.
  10. Arrange the apple halves in the baking tray with the flesh facing up.
  11. Sprinkle the cinnamon sugar mixture over the apples and set it aside.
  12. To make the Oats Crumble, follow steps 13 to 19.
  13. Combine all the ingredients except butter in a medium bowl.
  14. Melt the butter in a pan over medium heat.
  15. Mix in the dry ingredients till well mixed.
  16. Divide the toppings between 4 apples and gently press it down onto the apples.
  17. Bake the apples and cover with aluminium foil for approximately 20-25 minutes.
  18. Remove the cover and bake for another 20-30 minutes until the apples are soft and topping has browned.
  19. Serve warm with yogurt cream.
Posted in

Melon Snow Bun

Posted on by editor
04
Jul

< Back to Recipe Listings

Melon Snow Bun

by Julie Yee

Melonpan is a Japanese sweet bread with a thin cookie crust at the top which is soft and fluffy inside and crispy outside!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 105 mins Cook : 12 mins Ready in : 117 mins Serves : 4-6

INGREDIENTS:

  • 240 g Bread Flour
  • 50 g Cake Flour
  • 10 g Milk Powder
  • 1/2 tsp Salt
  • 40 g Sugar
  • 150 g Water
  • 30 g UHT Milk
  • 7 g (1 3/4 tsp) Yeast
  • 20 g Egg
  • 25 g Crisco Shortening

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the egg, yeast and ice water.
  3. Add in the shortening and knead till gluten has formed.
  4. Let it ferment for 45mins and punch down.
  5. Scale into 50gm.
  6. Wrap the filling. Proof it for 30mins to 45mins till it double in size.
  7. Cover the greased lid and bake at low shelf @ 200C for 12mins.
Posted in

Vanilla Berry Cupcake with Swiss Meringue Better

Posted on by tott
04
Jul

< Back to Recipe Listings

Vanilla Berry Cupcake with Swiss Meringue Better

By Claire Marie Chang

Light fluffy vanilla cupcake filled with berries topped with a Swiss meringue buttercream is the perfect summer cupcake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 15 mins
Ready in : 40 mins Serves : 16-20 mini cupcakes

INGREDIENTS:

Ingredients for the cupcakes

  • 80g Butter, unsalted – softened
  • 120g White Caster Sugar
  • 1 Egg (65g)
  • 140g Plain Full Fat Yogurt, unsweetened
  • 1/4 tsp Vanilla Bean Paste/ Extract (Optional)
  • 150g Cake Flour
  • 1/2 + 1/8 tsp Baking Powder
  • 1/4 tsp Baking Powder
  • 1/8 tsp Fine Sea Salt
  • 60g Frozen Berries of your choice or berry jam to swirl in

*Ensure all ingredients are at room temperature

Ingredients for Vanilla Swiss Meringue Buttercream

  • 3 Egg Whites (100-120g)
  • 70g White Sugar
  • 25g Unsalted Butter – softened
  • 1/4 – 1/2 tsp Vanilla Bean Paste/ Extract (Optional)
  • Sea Salt to taste

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12. (USING ALTERNATE METHOD).
  2. Preheat oven to 180°C top and bottom heat.
  3. Combine butter and sugar in a mixing bowl.
  4. Using the paddle attachment, cream the mixture till light and fluffy.
  5. Mix the yogurt and vanilla together.
  6. Sift all dry ingredients together.
  7. Once butter-sugar is well creamed, add egg and cream till fluffy.
  8. In alternate additions on low speed, add the half of the dry ingredients. Then half of the wet ingredients. And repeat till fully combined. Do not overmix.
  9. Fold in the frozen berries.
  10. Fill cupcake liners till close to ¾ full.
  11. For mini cupcakes bake for 12-14 mins. For regular cupcakes bake for 16-20 mins or until the skewer comes out clean.
  12. This cupcake keeps up to 3 days at room temperature.
  13. To make the Vanilla Swiss Meringue Buttercream, follow steps 14 to 25.
  14. Prepare a Bain Marie/Water Bath.
  15. Combine egg whites and sugar in a grease proof metal/glass bowl.
  16. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  17. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  18. Once ready, remove from the heat.
  19. Using the whisk attachment, start at medium till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  20. Once the mixing bowl feels cool to touch, switch to the Paddle attachment. You may continue using the whisk attachment if the butter cubes are soft enough.
  21. At low speed, add butter cubes one at a time until fully incorporated.
  22. Turn to medium high speed and whip for 5mins. Add Vanilla and Sea Salt to taste.
  23. Reduce to medium speed and whip for 2-3mins.
  24. Whip at low speed till well combined.
  25. This buttercream keeps up to 3 days chilled or frozen up to a month.
Posted in

Pisang Goreng

Posted on by tott
04
Jul

< Back to Recipe Listings

Pisang Goreng

By Julie Yee

Pisang Goreng, banana fritter is a beloved local snack. Banana cooked till slightly soft is coated with a delicate batter that is crisp.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins
Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • 110g Sel-Raising Flour
  • 70g Coarse Rice Flour
  • 3 tbsp Corn Flour
  • 1.5 tbsp Custard Powder
  • 1.5 tsp Double actions baking powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Ammonia Powder (Optional)
  • 200ml Water
  • 50g Melted Butter

DIRECTIONS:

  1. Mix the flours together.
  2. Add in the water and rest for at least 45 mins.
  3. Pour in melted butter before using the batter.
  4. Heat oil to 180C, deep fry the banana with batter and fry till golden brown.
Posted in

Lemon Raspberry Possets

Posted on by tott
04
Jul

< Back to Recipe Listings

Lemon Raspberry Possets

By Thripti Hinduja

For the ultimate summer dessert, try Chef Thripti’s Lemon Raspberry Posset that is refreshing and simple-to-make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 480 mins Cook : 10 mins
Ready in : 490 mins Serves : 3

INGREDIENTS:

  • 200g Whipping Cream
  • 50g Sugar
  • Lemon Rind of 1/2 Lemon
  • 2 tbsp Lemon Juice
  • 2 tbsp Lemoncillo
  • 60g Raspberries
  • 1 tsp Sugar

DIRECTIONS:

  1. Keep aside 3 raspberries for the garnish.
  2. Place the whipping cream and the sugar in a pan and bring it to a simmer. Simmer for about 3 minutes, stirring every now and then.
  3. Take the mixture and off the heat. Stir in the lemon juice and the lemoncillo.
  4. Strain the mix into measuring jug.
  5. Divide the raspberries at the bottom of 3 serving cups or glasses.
  6. Gently pour over the warm lemon cream. Allow to cool completely and then refrigerate until set or overnight.
  7. Serve with an almond shortbread.
Posted in

Durian Chiffon Cake

Posted on by tott
04
Jul

< Back to Recipe Listings

Durian Chiffon Cake

By Julie Yee

As a Durian lover, you do not want to miss out this recipe by Chef Julie! Learn to bake Durian Chiffon Cake with Fresh Durian Cream for the ultimate durian dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins
Ready in : 25 mins Serves : 6-8

INGREDIENTS:

Ingredients for Durian Chiffon Cake (Group 1A-4A)

Group 1A – Beat together

  • 3 Egg Whites (Group 1A)
  • 70g Fine Sugar (Group 1A)

Group 2A – Beat in

  • 3 Egg Yolks (Group 2A)

Group 3A – Sifted together

  • 60g Hong Kong/ Top Flour(Group 3A)
  • 1/2 tsp Baking Powder (Group 3A)

Group 4A – Mix in

  • 40g Warm Corn Oil (Group 4A)

Ingredients for Fresh Durian Cream (Group 1B-2B)

Group 1B

  • 10g Gelatine (Group 1B)
  • 40g Water (Group 1B)

Group 2B

  • 300g Durian Puree (Group 2B)
  • 30g Icing Sugar (Group 2B)
  • 150g Fresh Whipped Cream (Group 2B)

DIRECTIONS:

  1. To make the Durian chiffon Cake, follow steps 2 to 7.
  2. Preheat oven for 20mins at 200C.
  3. Beat egg white and fine sugar till together till fluffy.
  4. Add in the egg yolks and beat till think and light.
  5. Fold in the hong kong flour and baking powder by hand or spatula and mix it evenly.
  6. Lastly, add in the warm corn oil gently and mix well.
  7. Pour mixture into moulds and bake at 200C for 10 mins.
  8. To make the Fresh Durian Cream, follow steps 9 to 11.
  9. Put the gelatin into water for 10 mins. Heat up the gelatin till dissolved.
  10. Mix in the durian puree, icing sugar and cooled gelatin together.
  11. Fold in the whipped cream.
Posted in

Chaozhou Spring Rolls

Posted on by tott
04
Jul

< Back to Recipe Listings

Chaozhou Spring Rolls

By Eric Low

With Chef Eric’s Chaozhou Spring Rolls recipe, you can make the best and crispiest spring rolls filled with minced pork, vegetables and deep-fried to perfection.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins
Ready in : 25 mins Serves : 20-25 large spring rolls

INGREDIENTS:

  • 25 large Spring Roll Wrappers
  • 2 tbsp Flour
  • Water as needed
  • Oil for deep frying.

Ingredients for the filling

  • 500g Dried Yellow Mung Beans – washed and soaked for 6 hours or overnight
  • 4 tbsp Oil
  • 100g Chinese Leeks – sliced finely
  • 70g Dried Shrimps – washed and drained
  • 30g Dried Chinese Mushrooms – washed, soaked and diced
  • 150g Minced Pork
  • 3 tbsp Fish Sauce
  • 1 tsp Five-spice Powder
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Sugar

Ingredients for the Garnish

  • Lettuce
  • Kumquat Oil

DIRECTIONS:

  1. Prepare the filling. Steamed the soaked mung beans for 30-40 mins until softened. Check by tasting a few grains.
  2. Heat oil in a wok and saute Chinese leeks, dried shrimps and Chinese mushrooms until fragrant.
  3. Add in the minced pork and cook for another 2 minutes. Add in the steamed mung bean and toss evenly.
  4. Season with fish sauce. Add five-spice powder, ground black pepper and sugar. Allow filling to cool before using it.
  5. Place 2-3 tbsp of filling on each spring roll wrapper and fold corners inwards.
  6. Mix flour with water to form paste.
  7. Roll up spring roll and seal wrapper with flour paste.
  8. Heat oil to about 160C or when gentle bubbles form with a pair of bamboo chopsticks. Deep-fry spring rolls until golden brown. Drain on paper towels.
  9. Serve spring rolls with lettuce and kumquat sauce.
Posted in

Thai Mango Salad

Posted on by tott
04
Jul

< Back to Recipe Listings

Thai Mango Salad

By Sarab Kapoor

Have a refreshing Thai Mango Salad bursting with tropical flavours!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4 servings

INGREDIENTS:

  • 3pc Thai Green Mango – Peeled & cut into strips
  • 1 tbsp Palm Sugar
  • 1/2 tbsp Tamarind Pulp
  • 2 tbsp Peanuts- roasted & ground coarsely
  • 4 Chili – pounded coarsely
  • 1 small Tomato – sliced
  • 1/2 tbsp Salt
  • 1 tbsp Mint Leaves – chopped
  • Coriander leaves for garnishing

DIRECTIONS:

  1. Mix palm sugar and tamarind pulp.
  2. Pour the sugar and tamarind in the mangoes.
  3. Add in chilies, peanuts, salt, tomatoes, mint leaves and salt.
  4. Adjust seasoning according to the taste of mangoes.
  5. Garnish with coriander leaves.
Posted in

Prawn Pasta with Pesto

Posted on by tott
04
Jul

< Back to Recipe Listings

Prawn Pasta with Pesto

Make your very own pesto and serve it with pasta and prawns!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 25 mins Serves : 2 servings

INGREDIENTS:

Ingredients for the Pesto

  • 1 2/3 cup Fresh Basil Leaves
  • 2 tbsp Pine Nuts
  • 1 large clove Garlic – peeled
  • Kosher salt and freshly group black pepper
  • 1/4 cup Extra Virgin Olive Oil – more for storing
  • 1/2 cup Parmesan Cheese

Ingredients for the Pasta

  • 8 Frozen prawns – thawed
  • 1/2 cup Pesto
  • Pasta to serve two
  • 1 tbsp Parmesan Cheese

DIRECTIONS:

  1. To make the Pesto, follow steps 2 to 5.
  2. Pulse the basil, pine nuts, garlic and 1/3 tsp of salt with a pinch of pepper in a food processor until finely chopped.
  3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste.
  4. Transfer to a medium bowl and stir in the Parmesan cheese.
  5. Season to taste with more salt and pepper.
  6. To make the Pasta, follow steps 7 to 10.
  7. Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
  8. Add prawns into a pot of salted boiling ware for three minutes and drain.
  9. Heat a skillet and add the cooked pasta, prawns and toss with the pesto.
  10. Place the top with parmesan before serving.
Posted in