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Chaozhou Spring Rolls

Posted on by tott
04
Jul

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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.
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Thai Mango Salad

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04
Jul

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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.
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Prawn Pasta with Pesto

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04
Jul

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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.
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Baked Nutella Doughnut Muffin

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04
Jul

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Baked Nutella Doughnut Muffin

By Julie Yee

What is better than a Baked Nutella Doughnut Muffin to end your meal! Surprise your family and friends with a delicious Doughnut Muffin stuffed with luscious Nutella and coated with Cinnamon Sugar!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins
Ready in : 30 mins Serves : 12 muffins

INGREDIENTS:

Group 1

  • 150g Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract

Group 2

  • 220g Cake Flour
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 2 tsp Double Baking Powder

Group 3

  • 180g UHT Milk
  • 60g Corn Oil
  • 150g Nutella Chocolate
  • 50g Butter for melting
  • Cinnamon and sugar for coating of the muffin.

DIRECTIONS:

  1. Beat eggs and sugar (Group 1) till light.
  2. Sift all the dry ingredients in Group 2 together.
  3. Fold the dry ingredients into the egg mixture and mix it well.
  4. Pout in the milk and corn oil in Group 3.
  5. Fill each muffin cup 1/2 full, put in some Nutella chocolate and cover it with more batter.
  6. Bake at 180C for 15-18 mins.
  7. Melt 50g of butter for brushing of the muffin and rolling it with cinnamon sugar.
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Fresh Carrot Juice Garlic Butter Bun

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04
Jul

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Fresh Carrot Juice Garlic Butter Bun

By Julie Yee

No one can resist a hot, fluffy Garlic Butter Bun made with Fresh Carrot Juice when it is fresh-from-the-oven.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 10 mins
Ready in : 70 mins Serves : 6-8 servings

INGREDIENTS:

  • 200g Carrot Juice
  • 1 Egg
  • 30g Crisco Shortening
  • 340g Bread Flour
  • 1/2 tsp Bread Improver
  • 20g Milk Powder
  • 1 tsp Salt
  • 50g Sugar
  • 1 pkt Yeast (11g)
  • 1 tsp Italian Herbs
  • 2 tsp Garlic (minced)/ Powder
  • Garlic Butter (for brushing)

DIRECTIONS:

  1. Using Kenwood Mixer, combine all the ingredients except the shortening and knead till pick-up stage.
  2. Add in shortening and knead till gluten has formed.
  3. Let it ferment for 40mins and punch it down.
  4. Scale into 60g and shape it round. Proof till double and egg-glaze.
  5. Bake at 200C for 10-12 mins. Brush with melted garlic butter immediately.
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Thai Kaya served with Brioche

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04
Jul

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Thai Kaya served with Brioche

By Darryl Lim

Indulge in every bite of the crispy Brioche Bread dipped in thick, sweet Thai Kaya for a tea-time sweet treat!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins
Ready in : 15 mins Serves : 4-6 servings

INGREDIENTS:

  • 4 Egg yolks
  • 60g Brown Sugar
  • 20g Pandan leaf
  • 250g Coconut cream pasteurized
  • 200g Evaporated milk

DIRECTIONS:

Step 1: Extracting the Pandan flavour & colour

  1. Blend leaf with 100gm of evaporated milk.
  2. Strain mixture in a squeezer bag.

Step 2: Mix the custard

  1. Beat up egg yolks in a mixing bowl.
  2. Add sugar slowly.
  3. Pour in 200gm of coconut cream & mix well.
  4. Mix in pandan extract in step 1.
  5. Mix in the rest of the evaporated milk & mix well.

Step 3: Cooking the custard into kaya in hot water bath

  1. Prepare a pot of boiling water.
  2. Place mixing bowl into boiling water.
  3. Keep stirring custard with a whisk until custard thicken into cream.
  4. Pour in the last 50gm of coconut cream & mix well.
  5. Turn off the heat of the boiling water once kaya is creamy.
  6. Cool the kaya in tap water bath to further thicken the kaya before serving.

Step 4: Serve with Brioche

  1. Add a dash of evaporated milk to the kaya cream before serving it some toasted brioche bread.
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Tea Smoked Salmon

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04
Jul

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Tea Smoked Salmon

Master the art of tea smoking with Chef Stephan and learn to infuse delicate smokiness in salmon using either the Classic Way or the Smoking Gun Way.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins
Ready in : 25 mins Serves : 4 servings

INGREDIENTS:

  • 4 x 150g Fresh Salmon Fillets

DIRECTIONS:

The Classic Way

  1. Use an aluminium tray – add in some tea leaves, rice and herbs into the bottom of the aluminium tray.
  2. Place an aluminium wrapped rack on top of the wood chip mixture – make some tiny holes into the aluminium foil.
  3. Place the salmon on top of the rack.
  4. Place the aluminium tray into a wide pot and put onto the stove to generate some smoke.
  5. Cover the whole pot with more aluminium foil or a proper lid – try to seal the pot so that no smoke can escape.
  6. Once smoke appears, reduce the heat of the pot and keep the salmon in the smoke for 10-15 minutes depending on the size/ thickness.
  7. Allow the salmon to rest for 5 minutes.

*Notes: You can prepare a mixture of brown sugar and molasses to marinate the salmon. This will give a nice color and additional flavor.

The Smoking Gun Way

  1. Preheat a pan – add some grape seed oil and pan sear the salmon on both sides for about 2 minutes or till nice color.
  2. Remove the salmon and place it onto a baking dish. Cover the dish with aluminium foil and use the smoking gun to blow lots of smoke into the salmon.
  3. Cover fast so that the smoke will be trapped inside.
  4. Bake the salmon in the oven for 6 minutes at 150C. Remove it from the oven and smoke the salmon one more time.
  5. Let the salmon rest for about 5 minutes before serving.
  6. Serve it with fresh cucumber and oyster leaves – marinated with lemon juice, extra virgin olive oil, dill, salt and pepper.
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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

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04
Jul

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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

By Eric Low

A Spanish Zarzuel is hearty seafood stew, perfect meal to enjoy with Chef Eric’s Special Garlic Bread.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4 servings

INGREDIENTS:

Ingredients for Zarzuel De Mariscos

  • 4 tbsp Olive Oil
  • 100g Yellow Onions, chopped
  • 2 cloves Garlic, shopped
  • 1 tbsp Tomato Paste
  • Large Pinch of Saffron
  • 300ml White Wine
  • 400ml Can Chopped Tomatoes
  • 400ml Chicken Stock
  • 1kg Clams
  • 200g Squid or Baby Cuttlefish
  • 200g Prawns, peeled
  • Salt and Pepper
  • 2 stalks of Parsley, chopped

Ingredients for Garlic Bread

  • 250g Unsalted Butter
  • 200g Parmesan Cheese
  • 1 tsp Paprika Powder
  • 2 tbps Tobasco Sauce
  • 1 tsp Salt
  • 2 stalks Parsley, chopped
  • Worcestershire Sauce (Lea and Perrins)
  • Thickly Sliced Baguette or French Bread

DIRECTIONS:

  1. To make Zarzuel De Mariscos, follow steps 2 to 5.
  2. In a large soup pot, heat olive oil and sauté onions and garlic till fragrant. Add tomato paste and cook briefly before adding in saffron.
  3. Pour in white wine; add the chopped can tomatoes and chicken stock. Bring to boil.
  4. Add clams, cuttlefish and prawns, cook till clams are completely opened and discard any that remaining tightly shut.
  5. Taste soup, adjust seasoning with salt and pepper, and sprinkle on chopped parsley before serve.
  6. To make the Garlic Bread, follow step 7.
  7. Combine all ingredients for garlic butter except bread. Mix well and chill until ready to use.
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Seafood Pie

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04
Jul

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Seafood Pie

Love seafood? Savour the freshness of the seafood in white wine sauce topped with creamy, buttery mashed potato.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 75 mins
Ready in : 95 mins Serves : 2 servings

INGREDIENTS:

  • 400g Mussels
  • 400g Clams
  • 500g Potatoes
  • 200ml Milk
  • 50g Butter
  • 50ml Cream
  • 50g Parmesan Cheese
  • 50ml White Wine
  • 25g Butter
  • 25g Flour
  • 200ml Fish Stock
  • 4 Prawns
  • 4 Scallops
  • 100g Leek
  • 100g Broccoli
  • 100g Asparagus, stencil
  • 100ml Cream
  • 1g Lecithin

DIRECTIONS:

  1. Mussels and clams should be the best available quality – ideally to be bought from the fish market. If this quality is not available – consider buying the mussels a day in advance, wash them and keep them in cold salt water over night – the mussels will clean themselves with the clean cold water.
  2. Peel the potatoes – set on a stove and cook till soft (about 30mins – depending on the size of the potatoes).
  3. Discharge the water – mash the potatoes. Reheat the milk with the butter and incorporate into the potatoes. Add in the cream and half of the Parmesan Cheese.
  4. Set a bigger pot onto the stove, reheat to 180C – add olive oil, mussels & clams. Add white wine and cover.
  5. Cook the clams and mussels till it’s open. Switch off the stove. Discharge the liquid. Pick the mussels and clams. Discharge the shells – leaving intact 4 pieces each.
  6. Produce a Roux fish sauce. Use a pot and melt the butter, add the flour – stir constantly – add the white wine and fish stock – boil for about 10 minutes. Set aside. Peel the prawns and cut in half, slice the scallops into quarters. Use the warm Roux (fish sauce) – add the seafood and the vegetables.
  7. Use a fire proof dish – add first the fish and vegetables and top with the sauce. Add mash potato onto the top. Sprinkle with Parmesan cheese and bake in the oven for 15-20 minutes at 180C until the Parmesan cheese have turned golden brown.
  8. Meanwhile use he leftover fish stock, add cream, milk and lecithin to create foam.
  9. To assemble: Remove the pie from the stove and assemble the mussels and clams we kept from before. Sprinkle some fine potato chips, garnish with micro greens and fish stock foam.
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Mochi Cheese Buns

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04
Jul

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Mochi Cheese Buns

By Charlynn Gwee

If you love Mochi, you will love these Mochi Cheese Bread Rolls that is soft, chewy and simple-to-make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 6-8 Servings

INGREDIENTS:

  • 110g Glutinous Rice Flour
  • 15g Tapioca Starch
  • 50g Parmesan Cheese
  • 1/2 tsp Salt
  • 1 Egg
  • 35g Melted Butter
  • 60g Milk

DIRECTIONS:

  1. Sieve flour together.
  2. Add Parmesan cheese and salt and set it aside.
  3. Bring butter and milk to a boil.
  4. Whisk into flour mixture followed by eggs.
  5. Bake at 180C for 25 minutes.
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