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Chilled Avocado with Sago Gula Melaka

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14
Nov

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Chilled Avocado with Sago Gula Melaka

byEric Low

This creamy textured Avocado mousse with Sago and Gula Melaka is the best chilled dessert for a hot day.

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2 Servings

INGREDIENTS:

  • 3 tbsp Mini Size Sago Pearls
  • 1 Riped Avocado, seeded
  • 100ml Water
  • 80g Gula Melaka (Palm Sugar). Melted with 6 tsps of Water
  • Coconut Cream or 1 Scoop of Vanilla or Coconut Flavoured Ice Cream

DIRECTIONS:

  1. Fill ¾ pot of a medium size pot with water and bring to boil.
  2. Add the sago pearls and stir randomly. Cook until the pearls are completely free of white dots and are translucent.
  3. Drain over running water and rinse the sago. Drain off excess water and use as required.
  4. Blend avocado with water in a juice processor. Add melted gula Melaka to taste. Mix in the sago pearls and serve the avocado puree with coconut milk or ice cream.
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Tau Hu Telor with Homemade Kicap Manis

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14
Nov

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Tau Hu Telor with Homemade Kicap Manis

by Eric Low

Tauhu Telur, a Indonesian street food made of tofu and fried omelette, typically served with a spicy peanut sauce.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2 Servings

INGREDIENTS:

  • Kicap Manis
    • 40g Sugar
    • 2 tbsp Water
    • 2 tbsp Fish Sauce
    • 100ml Water
    • 3 tbsp Light Soya Sauce
    • 1 tbsp Dark Soya Sauce
    • 120g Gular Melaka
    • 2 tsp Calamansi Lime Juice
    • Small Green Lime
  • Omelette
    • 250g Silken Tofu, cut into 1cm cubes
    • 4 Eggs, beaten
    • 1 tbsp Fish Sauce
    • Oil for Cooking
    • 40g Cucumber, finely sliced
    • 50g Cabbage, finely sliced, blanched
    • 30g Bean Sprouts, blanched
    • 20g Peanuts, deep fry or roasted
    • Coriander Leaves for garnish
    • Sliced Red Chilies for garnish

DIRECTIONS:

  1. Caramelise sugar and water together till golden brown. Add fish sauce, water, both light and dark soya sauces. Stir in the Gula Melaka until melted. Remove from heat and add the calamansi lime juice. Set aside.
  2. Combine tofu, eggs and fish sauce together. Heat oil and pour in omelette mixture. Cook until golden brown. Transfer to serving plate.
  3. Add cucumber, cabbage and bean sprouts. Drizzle with home made kicap manis, sprinkle on peanuts, garnish with fried shallots, coriander leaves and chilies. Serve immediately.
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Nutella Malt Muffin

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14
Nov

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Nutella Malt Muffin

by Mimi Wahadi

Nutella Malt Muffins are to die for! It is swirled with Nutella, easy-to-make and simply delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 17 mins Ready in : 37 mins Serves : 2-4 Servings

INGREDIENTS:

  • 115g Blue Jacket ® Plain Flour
  • 4g Baking Powder
  • 3g Baking Soda
  • 60g Sugar
  • 5g Cocoa Powder
  • 120ml Milo Liquid Milk
  • 70g Milo Powder
  • 45g Melted Butter
  • 1 Egg
  • 100g Nutella

DIRECTIONS:

  1. Sift dry ingredients twice.
  2. Add milo to dry ingredients.
  3. Combine all wet ingredients in a bowl, whisk to mix.
  4. Add Wet Ingredients to the dry ingredients. Do not use a whisk to mix. Use a rubber spatula to mix. DO NOT OVER MIX.
  5. Use yellow scoop & portion into muffin cups – 70 g on each.
  6. Drizzle the Nutella on top of muffin before bake.
  7. Bake at 190°C for approximately 17 minutes.
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Duck Magret with Honey Mustard Sauce

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10
Nov

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Duck Magret with Honey Mustard Sauce

by Michele Ow

Master how to cook a duck breast with this step-by-step recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 16-20 mins Ready in : 21-25 mins Serves : 1 Serving

INGREDIENTS:

  • 1 Duck Magret
  • Salt & pepper
  • Honey
  • Crushed black pepper
  • Red wine vinegar

DIRECTIONS

  1. Season duck breast with salt & pepper.
  2. Place duck skin down on a cold pan and place on medium heat (8 minutes a side).
  3. (Remove melted fat as it accumulates.)
  4. Allow duck breast to rest before cutting it.
  5. Add red wine vinegar, crushed peppercorns and honey to make the sauce.
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Ravioli with Porcini and Portobello Filling

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10
Nov

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Ravioli with Porcini and Portobello Filling

by Michele Ow

Make your own Ravioli with this recipe and savour the robust flavour of Porcini. Portobello mixed with Parmesan and Ricotta filling.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 15 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • Fresh Pasta
    • 100g OO pasta flour
    • 1 Small egg
  • Filling
    • 2 Portobello mushroom
    • 2 Swiss mushrooms
    • 2g Dried porcini, soaked in water
    • 40g Ricotta
    • 25g Mascarpone
    • 10g Parmesan
    • Salt and pepper
    • 2 tbsp Olive oil
  • Sauce
    • 50g Butter
    • 2 Shallots, minced
    • Cream
    • Garnish: Chives

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.
  3. Cut out with ravioli cutter.

DIRECTIONS FOR FILLING AND SAUCE

  1. Prepare the filling by blitzing the cheeses with Swiss mushrooms, Portobello, and porcini with 1 tbsp of olive oil, salt and pepper.
  2. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  3. In a pot of salted water, cook the ravioli for 2-3 minutes.
  4. In a fry pan, add butter and olive oil and minced shallot.
  5. Cook until shallots are soft (about 2-3minutes).
  6. Pour in porcini water and reduce in half.
  7. Finish with cream.
  8. Add cooked ravioli and serve with fresh chives.
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Mont Blanc Tart

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10
Nov

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Mont Blanc Tart

by Lin Weixian

Tempt your tastebud with a classic Mont Blanc Tart; with each bite you will taste the sweetness of chestnut and caramel overtone of the rum.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 2-4 Servings

INGREDIENTS:

  • Sugar Dough
    • 105g Icing Sugar
    • 135g Bread Flour
    • 135g Cake Flour
    • 105g Cold Butter, cubed
    • 60g Egg
  • Mont Blanc Cream
    • 360g Chestnut Paste
    • 180g Chestnut Puree
    • 180g Whipped Cream
    • 27g Rum
    • 2pcs Gelatine, bloomed

DIRECTIONS FOR SUGAR DOUGH

  1. Combine icing sugar, cake flour, bread flour.
  2. Cut cold butter into the flour mixture until mealy texture form.
  3. Add eggs, mix until dough form.
  4. Flatten the dough and rest inside chiller for later use.
  5. Roll out to 3mm thickness and shape into tart mould.
  6. Bake at 180 deg cel until golden brown.
  7. Cool down before assembling.

DIRECTIONS FOR MONT BLANC CREAM

  1. Bloom gelatin in cold water for 10 minutes.
  2. Slightly microwave chestnut paste and chestnut puree to soften them.
  3. Whip up cold cream using whisk.
  4. Fold whipped cream into chestnut mixture.
  5. Microwave to melt gelatine in rum.
  6. Fold rum mixture into chestnut cream mixture.
  7. Fill into piping bag and assemble accordingly.
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Japanese Roasted Green Tea Cat’s Tongue Biscuits

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10
Nov

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Japanese Roasted Green Tea Cat’s Tongue Biscuits

by Claire Marie Chang

Enjoy these light, crunchy Japanese Roasted Green Tea Cat’s Tongue Biscuits with a  cup for your favourite tea for an afternoon treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8-12 mins Ready in : 28-32 mins Serves : 2-4 Servings

INGREDIENTS:

  • 80g Butter
  • 70g Caster Sugar
  • *Use icing sugar for a finer textured biscuit
  • 80g Plain Flour
  • 8g Houjicha Powder
  • 2 Egg Whites from 60-65g Eggs

DIRECTIONS 

  1. Preheat oven to 180°C.
  2. Cream or whisk by hand butter & sugar till light and fluffy.
  3. Mix in sifted flour & houjicha powder and mix till combined. Mix on slow.
  4. Mix in egg whites till combined. Mix on slow.
  5. Fill piping bags with batter.
  6. Pipe 5-6cm per cookie and have a 5cm gap between each cookie on baking paper lined trays.
  7. Bake for 8-12 minutes depending on the size of the cookie till the edges turn brown.
  8. Keep in an airtight container for up to 4 weeks.
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Creme Mousseline

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10
Nov

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Creme Mousseline

by Charlynn Gwee

Fill your cream puffs with Crème Mousseline, a decadent combination of milk, butter and Orange Cointreau!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2-4 Servings

INGREDIENTS:

  • 175g Whole Milk
  • ½ tbsp. Vanilla
  • 2 Egg Yolks
  • 50g Castor Sugar
  • 18g Pastry Flour
  • 100g Unsalted Butter
  • 1 tbsp Orange Cointreau

DIRECTIONS 

  1. Place milk and vanilla in a saucepan and bring it to a boil.
  2. Remove from heat and set aside.
  3. Whisk egg yolks with sugar until mixture is pale yellow in color.
  4. Add flour & mix well.
  5. Pour cream in egg yolk mixture, then return to saucepan. Bring to a boil over high heat, stirring constantly.
  6. Continue to beat mixture until it thickens and become smooth and glossy.
  7. Remove from heat and cool.
  8. Beat butter in a mixer till creamy and add cooled cream. Whisk till combined.
  9. Add orange cointreau and mix well.
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Guo Tie

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10
Nov

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Guo Tie

by Michele Ow

Make Guo Tie (or Pot Stickers) at home with Chef Michele’s recipe which includes a pork and ginger filling. Dip with in Spicy Soy Dipping Sauce for the perfect bite!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 -15 mins Ready in : 1 hr Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 1 cup Chopped Napa cabbage
    • ½ tbsp. Salt
    • 250g Ground fatty pork
    • 2 tbsp Minced ginger
    • 1 ½ tbsp. Minced garlic
    • 2 tbsp Soy sauce
    • 3 tbsp Sesame oil
    • 1 Egg
    • 1 cup Chicken stock or water
  • Spicy Soy Dipping Sauce
    • 1/3 cup Thin soy sauce
    • 1/3 cup Rice wine vinegar
    • 1/3 cup Sliced scallions
    • 1 tsp Sesame oil
    • 1 tbsp Sambal

DIRECTIONS FOR PORK AND GINGER FILLING

  1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

DIRECTIONS FOR MAKING THE DUMPLINGS

  1. Place a small mound of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

DIRECTIONS FOR COOKING THE DUMPLINGS

  1. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. Once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

DIRECTIONS FOR SPICY SOY DIPPING SAUCE

  1. Combine ingredients
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Pan-Fried Chicken Meatballs

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10
Nov

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Pan-Fried Chicken Meatballs

by Mimi Wahadi

Soft and juicy chicken meatballs flavoured with parsley, thyme and garlic will be a major hit within kids!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 5-10 mins Ready in : 40-45 mins Serves : 2 Servings

INGREDIENTS:

  • 200g Chicken, minced
  • ¼ cup Breadcrumbs
  • ¼ cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Egg, lightly beaten
  • 1 tbsp Dried Parsley Flakes
  • 1 tbsp Dried Thyme Leaves
  • 1 tbsp Olive Oil

DIRECTIONS 

  1. Add the minced chicken to a large bowl with all other ingredients and season well with pepper and sea salt.
  2. Mix gently to combine using clean hands. Shape the mixture into balls slightly smaller than a golf ball.
  3. Cover and refrigerate for 20 minutes to set.
  4. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over, continue for the rest of the meatballs.
  5. Once browned, remove carefully with tongs and set aside on a plate.
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