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Braised Sea Cucumber and Pork

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25
Jul

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Braised Sea Cucumber and Pork

by Lam Soon

The ingredients may look daunting, but this delicacy is well worth the effort. Achieve restaurant-like quality with this simple recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 210 mins Ready in : 215 mins Serves : 8

INGREDIENTS:

    • 700g Pork Belly
    • 3 Rehydrated Sea Cucumber (about 500g)
    • Shredded Leeks

    Seasoning A

    • 2 stalks of Spring Onion
    • 2 slices of Ginger
    • 1 Star Anise
    • 2 tbsp of Wine
    • 5-6 cups of Water

    Seasoning B

    • 2 tbsp of Knife Salted Soy Bean
    • ¼ cup of Dark Soy Sauce
    • ¼ cup of Hua Diao Wine
    • 1 tsp of Dark Soy Sauce
    • 1½ tsp of Rock Sugar
    • 2-3 cups of Water

    Seasoning C

    • 1 tbsp Wine
    • 1 stalk Spring Onion
    • 2 slices Ginger
    • 4 cups Cold Water

DIRECTIONS:

  1. Cook the whole piece of pork in boiling water for about 1 minute. Remove and rinse well. Cook together with Seasoning A for about 1 hour. Remove pork.
  2. Place pork in a steaming bowl, skin side down. Add Seasoning B and cover the bowl with cling wrap. Steam over high heat for about 2 hours until the meat is very soft.
  3. Rinse sea cucumber. Place in a pot and add Seasoning C. Bring it to a boil, then cook over low heat for about 10 minutes. Remove.
  4. Strain the juice and pour in a soup pot, put in pork (skin side up) and sea cucumber. Cook over medium low heat, drizzle gravy over the pork skin as you cook until the gravy is only about 2/3 cup left and turns thick and shiny. Remove.
  5. Cut pork into big slices and place together with the sea cucumber on a serving dish, pour gravy over and scatter some shredded leeks to serve.
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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

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25
Jul

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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

by Eric Low

Start the session with some tips on making a sumptuous sauce that will make a perfect complement to the tender and juicy roasted beef strip loin. Not only will you learn to create a killer mushroom sauce, Chef Eric will also share his roasting secrets on achieving the ideal beef texture.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Beef

  • 5-1.8kg of Beef Sirloin (Ask butcher to remove sinew layer and slice the loin length wise into 3 long strips)
  • Salt and Coarsely Ground Black Pepper

Porcini Mushroom Sauce

  • 2 tbsp Oil (for cooking)
  • 100g White Onions (diced)
  • 2 Cloves of Garlic (chopped)
  • 100g Dried Porcini Mushrooms (soaked, drained, and diced)
  • 250g King Oyster Mushrooms (diced)
  • 150ml Japanese Soya Sauce
  • 2 tbsp Marmite Paste
  • 100ml Water
  • 1 tbsp Sugar
  • 4 tbsp Maltose

Garnish

  • 8pcs of Broccoli Florets (blanched)

DIRECTIONS:

  1. Preheat oven to 100°C. Season beef loins with salt and pepper. In a heated pan, sear the beef loins on all sides and transfer to roasting pan. Roast beef loins for 20 minutes. Check for doneness with meat thermometer. Aim for about 60°C.
  2. Heat oil in sauce pot, sauté onions and garlic till fragrant. Add both mushrooms and soya sauce.
  3. Mix in marmite paste, water sugar and maltose. Bring to boil and simmer till sauce is slightly syrupy.
  4. Allow beef loins to rest for 10 minutes after roasting. Slice the meat and serve with porcini mushroom sauce, garnish with broccoli florets.
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Ayam Rendang

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25
Jul

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Ayam Rendang

by Eric Low

Ayam Rendang is a popular Malay all-time favourite dish. Slowly cook it for the spices to blend and the chicken becomes tender.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 15 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

Spice Paste

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 4g Turmeric Powder
  • 30g Belachan Paste
  • 50g Buah Keras

Rendang

  • 4 Whole Large Chicken Thighs (cut into 4cm pieces)
  • 1 tbsp Curry Powder
  • 8 tbsp Oil
  • 100g Spice Mix (Rempah)
  • 200g Chilli Boh (Wet Chilli Paste)
  • 2 stalks of Lemon Grass (crushed)
  • 8-10 pieces of Kaffir Lime Leaves
  • 300ml Coconut Milk
  • 100ml Water
  • 3 tbsp Maggi Concentrated Chicken Stock
  • 100g Gula Melaka
  • 100g Fried/Toasted Grated Coconut (Kerisik)
  • Coriander Leaves
  • Sliced Red Chilies

DIRECTIONS:

  1. Blend all ingredients for spice paste together except adding in the turmeric powder. Keep frozen and defrost one day ahead in fridge when ready to use. Scoop amount as desired in recipe.
  2. Marinate chicken legs with curry powder for at least an hour or overnight. Lightly brown the chicken pieces in a hot pan with some oil and set aside.
  3. Heat the 8 tbsps of oil and fry spice paste till fragrant. Add chilli paste and curry powder and return chicken to the spice mixture.
  4. Add in lemon grass stalks and kaffir lime leaves, then pour in coconut milk and water. Bring to them boil and simmer until sauce is reduce by half and almost thick and chunky.
  5. Season rendang with Maggi Concentrated Chicken Stock and add in the toasted kerisik. Just before serving, add coriander leaves and sliced red chilies.
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Abalone Delights

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25
Jul

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Abalone Delights

by Lam Soon

Prepare this Chinese delicacy just like a professional chef with this easy-to-follow recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 55 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

  • 2 Canned Abalone (sliced)
  • 6 Dried Mushrooms (soaked & blanched)
  • 10 Rehydrated Tendons
  • 6 Arrowroot
  • 2 stalks of Shanghai Vegetables (sliced & blanched)
  • 120ml Stock
  • Some Potato Starch Mixture

Seasoning

  • 1 tsp Knife Thai Fish Sauce
  • 300ml Stock
  • 2 tsp Sugar
  • 2 tsp Oyster Sauce
  • 2 tsp Sesame Oil
  • 1 tbsp Hua Diao Wine

DIRECTIONS:

  1. Cook tendons in boiling water until soft, remove. Peel arrowroot and cook in boiling water until soft, remove and cut into round pieces.
  2. Place abalone in a soup bowl, followed by tendons, mushrooms, arrowfoot and 120ml of stock. Steam for about 30 minutes, then remove.
  3. Pour the liquid into a pot and add the seasoning. Bring to a boil, then thicken with potato starch mixture. Turn off the heat. Invert the abalone and other ingredients onto a plate, drizzle with sauce and serve with Shanghai vegetables.
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Chinese-Thai Style Fruit Yu Sheng

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25
Jul

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Chinese-Thai Style Fruit Yu Sheng

by Lam Soon

Impress your guests with a flavourful and colourful twist to the Yu Sheng. Throw in the prosperous “旺来” (pineapple), and aupiscious “大吉大利” (oranges) for a refreshing mouthful!

Cuisine : Asian  Course : Appetizer Skill Level : Enthusiast
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

Chinese-Thai Dressing

  • 70g Coriander Root (chopped)
  • 30g Gula Melaka (grated)
  • 4 tbsp Knife Thai Fish Sauce
  • 2 tbsp Knife Salted Soy Bean
  • 2 tsp Chilli Padi (chopped)
  • 2 tbsp Baby Shrimp (toasted)
  • 1 tbsp White Vinegar
  • 1 tbsp Knife Sesame Oil
  • 3 tbsp Freshly Squeezed Lime Juice

Garnishing

  • 180g White Radish (thinly sliced)
  • 180g Carrot (thinly sliced)
  • 80g Mandarin Orange (peeled and wedged)
  • 80g Rose Apple Wedges (presoaked in salt water)
  • 80g Pomelo Wedges
  • 80g Canned Lychees
  • 80g UFC Canned Logans
  • 80g Canned Pineapples
  • 80g Candied Winter Melon
  • 80g Black Dates
  • 20g Candied Ginger
  • 80g Prawn Crackers
  • 80g Sesame Seed (toasted)
  • 40g Coriander Leaves

DIRECTIONS:

  1. Combine well all the dressing ingredients and set aside.
  2. Place the garnishing onto the big platter neatly as shown with the fruit on the outer layer, one after the other.
  3. Place the dressing in a small bowl, set it on the platter as shown.
  4. Finally, just before serving, pour the dressing over and toss well.
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Karaage Chicken

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25
Jul

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Karaage Chicken

by Eric Low

In this classic Japanese recipe, the Karage Chicken should be crispy on the outside and juicy on the inside. Try this at home and give your kids another choice for fried chicken.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 135 mins Cook : 10 mins Ready in : 145 mins Serves : 2

INGREDIENTS:

Marinade

  • 2 tbsp All-Purpose Japanese Soya Sauce
  • 2 tbsp Mirin
  • 1 tsp Sugar
  • 10g Ginger (grounded)
  • 10g Garlic (grounded)
  • 300g Boneless Chicken Leg (diced)
  • 150g Rice Flour (for dusting)

Wasabi Mayonnaise

  • 3 tbsp Mayonnaise
  • 1 tsp Wasabi Paste
  • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Combine ingredients for marinade except the two flours and use it to season the chicken for at least 2 hours.
  2. Combine ingredients for wasabi mayonnaise.
  3. Dust the marinated chicken with the rice flour. Preheat oil for deep-frying.
  4. Deep fry chicken until golden brown.
  5. Serve with wasabi mayonnaise.
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Turmeric Pineapple Rice

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25
Jul

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Turmeric Pineapple Rice

by McCormick

Savour this flavour-packed pineapple rice as you enjoy the many benefits of tumeric. Other than being an anti-oxidant (which prevents cell damage and helps fight cancer), turmeric has been known contain anti-bacteria properties which help purify the blood and form new blood tissue.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

Rice

  • 3 rice cups of Uncooked Rice (wash and soak for 10 minutes, season rice with 1 tablespoon chicken seasoning, 3 tablespoon garlic spread and 1 teaspoon McCormick Turmeric powder)
  • 3¼ rice cups of Hot Chicken Stock

Sauté Ingredients

  • 2 tbsp Shallot Oil
  • 1 tbsp Butter
  • 4 Shallots (chopped)
  • 1 tsp McCormick Garlic Powder
  • 1½ tsp McCormick Curry Powder
  • ½ tsp McCormick Turmeric Powder
  • 1 tsp Sugar
  • 200g Diced Pineapples
  • 100g Diced Crabstick

Garnishing

  • ½ cup of Deep Fried Shallot Flakes
  • ½ cup of Crispy Chicken Floss
  • Some Cilantro Leaves

DIRECTIONS:

  1. Wash rice thoroughly, allow rice to soak for about 10 minutes, then drain.
  2. Add in rice seasoning ingredients, stir mix well, and then transfer rice into the rice cooker and add in hot clear chicken broth. Leave the rice to cook in the rice cooker until well done.
  3. Heat wok with 2 tablespoon shallot oil and butter; add in chopped shallot stir frying until fragrant. Stir mix in curry powder, turmeric powder and garlic powder stir fry until aromatic.
  4. Add in sugar and diced pineapple, pan grill until golden brown. Add in the crabstick stir mix briefly.
  5. Mix in the cooked rice and do a few quick stirs. Stir fry for another minute. Serve hot and garnish with fried shallot flakes, chicken floss and cilantro leaves.
  6. **Tip: Turmeric helps as an anti-oxidant which prevents cell damage and helps fight cancer. Turmeric helps with gas problems and diarrhea by calming down the digestive system. Turmeric has been known to be anti-bacterial which helps purify the blood and form new blood tissue.
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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

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25
Jul

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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

by Eric Low

Each of this mouth-watering Crisp Fish Fillet with Caramelized Shallots’ tasty elements complement each other, resulting a very savoury and tasty dish. It will leave a deep impression on your first bite!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 420g Fish Fillets
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Potato Starch (for dusting)
  • Oil (for deep-frying)
  • 3 tbsp Extra Oil
  • 40g Whole Garlic (thickly sliced)
  • 100g While Shallots
  • 20g Ginger
  • 5g Dried Chillies
  • 15g Sugar
  • 4 tbsp Water
  • 1 tbsp Oyster Sauce
  • 2 tbsp Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 10g Thai Basil Leaves

DIRECTIONS:

  1. Dust sea bass filets with potato starch and deep fry in hot oil till crispy.
  2. Heat oil in pan and sauté garlic and shallots till golden brown. Add ginger, dried chillies and sugar. Cook till aromatic and sugar caramelizes slightly.
  3. Pour in oyster sauce, two soya sauces and add fish fillets and basil. Toss evenly and transfer to heated clay pot and serve.
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Okonomoyaki

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24
Jul

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Okonomoyaki

by Eric Low

Panfry food lovers must try Okonomiyaki. This special Japanese savoury pancake is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients can be added which can vary greatly.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 80g Wild Chinese Yam (huai shan) or Nagaimo
  • 50ml Dashi Stock
  • 30g All-Purpose Flour (sifted)
  • 2 Eggs
  • 10g Pickled Ginger (finely sliced)
  • 100g Beijing Cabbage (finely sliced)
  • 70g Peeled Prawns (diced)
  • 50g Clam Meat
  • 2 stalks of Spring Onions (diced)
  • Oil (for cooking)

 

Topping

  • Bonito Flakes (katsuobushi)
  • Tonkatsu Sauce
  • Mayonnaise (optional)

The shop in Shiojiri is by far the best okonomiyaki I had throughout the year. They would bring the batter and cook it in front of you, and put on a show if you wanted mayo or hot sauce

DIRECTIONS:

  1. Grate the Chinese yam into pulp. Mix the pulp with dashi stock. Whisk flour, eggs and yam pulp together.
  2. Add the rest of ingredients for pancake mix. Toss all ingredients thoroughly.
  3. On a non-stick pan, add some oil and heat it up. Place a ladle full of the pancake mixture and fry on low to medium heat on both sides till nicely browned.
  4. Transfer pancake to serving plate, drizzle over the tonkatsu sauce and mayonnaise.
  5. Sprinkle on bonito flakes and extra spring onions before serving.
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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

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24
Jul

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Black Glutinous Rice with Gula Melaka and Yam Coconut Ice Cream

by Eric Low

This easy-to-make dessert combines glutinous rice, dried longan, pandan leaves and water. Gula Melaka can be added before serving to accommodate personal preference.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 2

INGREDIENTS:

  • 50g Black Glutinous Rice
  • 20g White Glutinous Rice
  • 1 piece of Dried Longan
  • 1 piece of Pandan Leaves (tied up)
  • 750ml Water (plus extra for standby)
  • 2 tbsp Gula Melaka

Assembly

  • Yam and Coconut Flavoured Ice Cream or Vanilla Ice Cream

DIRECTIONS:

  1. Combine the two kinds of glutinous rice with dried longan, pandan leaves and water. Bring to boil and simmer for 60 minutes. Add extra water if necessary.
  2. Add Gula Melaka and adjust to taste. Cool and chill the glutinous rice till ready to serve.
  3. Divide the glutinous rice to 4 portions. Serve with a scoop of ice cream.
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