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Pasta Olio Alio Pepperocino

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23
Jul

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Pasta Olio Alio Pepperocino

by Eric Low

This is possibly the easiest and quickest pasta dish. Using only 5 other ingredients, this easy meal does not compromise its taste. Add Parsley if desired.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 6

INGREDIENTS:

  • 1 packet of Long Pasta (500g)
  • 200ml Water (from cooking pasta)
  • 150ml Extra Virgin Olive Oil
  • 3 tbsp Chopped Garlic
  • 3 tbsp Chilli Pepper Flakes
  • 1 stalk of Parsley (chopped)
  • Salt (to taste)

DIRECTIONS:

  1. Boil pasta in plenty of boiling water according to recommended time on label (less 2 minutes). Stir constantly and when ready, drain and set aside.
  2. Heat oil in pot, sauté garlic and chilli flakes till fragrant. Return pasta to pot, pour in reserved water and add the chopped parsley. Season to taste.
  3. Serve pasta with grilled meats or seafood.
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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

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23
Jul

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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

This simple but succulent pasta dish can make a satisfying portable lunch. Add fresh shrimps in a white wine and tomato broth for a truly satisfying meal!

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

INGREDIENTS:

  • 500g Long Pasta (Spaghetti, Linguine, Angel Hair), cooked al dente
  • 200ml Extra Virgin Olive Oil
  • 450g Peeled Large Prawns
  • 2 tbsp Chopped Garlic
  • 300g Zucchini (sliced)
  • 4 Large Tomatoes (diced)
  • 200ml White Wine
  • 2 tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Water (from boiling pasta)
  • 4 tbsp Chopped Parsley

DIRECTIONS:

  1. In a large pot of boiling water, cook pasta based on recommended cooking time on packaging label, minus 2 minutes. Retain some of the cooking liquid. Refresh pasta with water and drain.
  2. Heat olive oil, sauté and prawns and garlic till fragrant, remove prawns and add zucchini and tomatoes and cook for another minute.
  3. Pour in white wine and return prawns and pasta to pot. Add chopped parsley and season with salt and pepper and toss evenly.
  4. Divide pasta into serving portions and serve.
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Nachos with Spinach Dip

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23
Jul

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Nachos with Spinach Dip

by Eric Low

Kick off your next get-together party with the irresistible and rich combination of nachos and flavourful spinach dip. This recipe is easy to achieve and prepare. Get the party starting!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • 2 tbsp Butter
  • ½ Medium Onion (sliced)
  • 1 tsp Chopped Garlic
  • 200g Fresh Spinach
  • 200ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • Salt (to taste)
  • ½ tsp Coarse Ground Black Pepper
  • Cornstarch (for thickening)
  • 100g Parmesan Cheese
  • Nacho Chips

DIRECTIONS:

  1. Melt butter in sauce pan, sauté onions and garlic till fragrant. Add the fresh spinach and cook until wilted
  2. Pour in the cream and concentrated chicken stock. Season the dip with salt to taste and add the coarse ground black pepper
  3. Thicken the dip slightly with cornstarch and add the Parmesan cheese. Serve dip with nacho chips.
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Nasi Goreng Istimewa

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23
Jul

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Nasi Goreng Istimewa

by Eric Low

Start the day with this special fried rice, best served with a lightly fried egg, cucumber slices and prawn crackers!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 12 mins Ready in : 22 mins Serves : 4

INGREDIENTS:

  • 125ml Oil
  • 5 Eggs
  • 1 tbsp Chopped Garlic
  • ½ Brown Skin Onion (chopped)
  • 100g Beijing Cabbage (diced)
  • 200g Fresh Prawn Meat (diced, blanched)
  • 3 tbsp Sambal Chilli
  • 1 tsp Belachan Powder
  • 800g Cooked Rice
  • 4 tbsp Ketchup
  • 1 tbsp Fish Sauce
  • 1 tsp Dark Soya Sauce (kicap manis)
  • 80g Frozen Green Peas (thawed)

Garnish

  • Crispy Fried Shallots
  • Spring Onions (diced)
  • Sliced Red Chillies

DIRECTIONS:

  1. Heat oil, scramble eggs till foamy. Add garlic, onion and cabbage, sauté till fragrant.
  2. Mix in sambal chili and belachan powder. Return cooked rice to wok and fry for a minute. Add ketchup, fish sauce and dark soya sauce, sauté for another 5 minutes over high heat.
  3. Mix in green peas and toss for another minute, divide rice into 4 portions and serve with recommended garnishes.
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Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

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23
Jul

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Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

by Susanne Despature

Chicken Liver Salad with quail eggs and croutons is perfect for the warm Singapore weather, as it won’t require you slaving over the stove. Wash your salad greens, cook the greens and make a rich red wine and shallot dressing. Serve the salad base with a fragrant fried chicken liver as an elegant appetizer.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

    • 300g Chicken Liver (trimmed, sinew removed, chopped in bite-sized pieces)
    • 2 tbsp Clarified Butter (butter without buttermilk)
    • Salt and Pepper
    • 100g Streaky Bacon (chopped in fine pieces)
    • 100g Toast Bread (white, cut into 1cm cubes)
    • 1 clove of Garlic (cut in half with skin on)
    • 1 tbsp Clarified Butter
    • 8 Quail Eggs (boiled, peeled, cut in half)
    • Salt, Pepper, Balsamic Vinegar Cream
    • 200g Mixed Salad with Rocket, Oak Salad Leaves, Baby Spinach
    • 2-3 sprigs of Spring Onion

    Red Wine & Garlic Dressing

    • 6 tbsp Extra Virgin Olive Oil
    • 2 tbsp Raspberry Vinegar (or Red Wine Vinegar)
    • 1 tbsp Balsamic Vinegar
    • 1 clove of Garlic (peeled and chopped finely)
    • 1 tsp Dijon Mustard
    • ½ tsp Concentrated Chicken Stock
    • Salt and Pepper

DIRECTIONS:

          For Salad & Dressing

  1. Wash salad leaves and toss them. Place the leaves, in the middle of plates.

  2. Combine all the ingredients for dressing in a medium bowl and whisk. Set aside.

    For Bread Crouton

  3. In a coated pan, heat up 1 tbsp of butter, add the bread croutons and the garlic, then fry over medium heat until golden brown and crisp.

  4. Put in a bowl, set aside.

    For Streaky Bacon

  5. In the same pan, still hot, add the bacon and fry until crisp and golden – drain on kitchen paper, set aside.

    For Chicken Liver

  6. In the same pan, add 2 tbsp of butter. Season the chicken liver to taste with salt and pepper, then pan fry over high heat on all sides, for 1-2 minutes or until light brown, but still pink inside (if overcooked, the taste isn’t the same!)

  7. Remove from pan on a warm plate.

    To Serve

  8. Sprinkle some chopped spring onion over the salad leaves, then garnish with bread crumbs, crispy streaky bacon and chicken liver.

  9. Pour the dressing over the salad and serve with baguette.

    *Tip: How to boil the perfect quail egg

  10. Fill a small saucepan two thirds full with water and bring to the boil. Place quail eggs into pan. Do not overcrowd the pan.

  11. Boil for 2.5 to 3 minutes depending on your preference.

  12. Remove with a slotted spoon and cool down under cold running water or in a bowl filled with ice water.

  13. Peel very carefully in a bowl with water.

     

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Green Thai Asparagus and Asian Herbs Tartar

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23
Jul

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Green Thai Asparagus and Asian Herbs Tartar

by Susanne Despature

Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. Have a healthier and refreshing version using fresh tomatoes, watermelon and lemongrass!

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 15 Thai Asparagus (blanched)
  • 1 Avocado (ripe)
  • 1 Lime Juice
  • 100g Yellow Cocktail Tomatoes
  • 100g Red Cocktail Tomatoes
  • ½ bunch of Spring Onions
  • 1 tsp Capers
  • 2 sprigs of Thai Basil
  • 2 sprigs of Mint
  • 3 sprigs of Coriander
  • 3 tbsp Olive Oil
  • 2 tbsp White Wine or Mango Vinegar
  • Salt and Pepper

Garnish

  • 50g Radish Sprouts
  • 50ml Tomato/Lemongrass Gazpacho

Tomato and Watermelon Gazpacho with Lemongrass

  • 3-4 Medium Ripe Tomatoes (or ½ can of chopped tomatoes)
  • 1 tbsp Tomato Puree
  • 1 Red Chilli (medium hot)
  • 1 Small Red Bell Pepper
  • 200g Watermelon
  • 1 stalk of Lemongrass (finely chopped)
  • 10cl Chicken Stock
  • White Balsamic Vinegar
  • Salt and Pepper

DIRECTIONS:

  1. Peel the avocado, dice flesh in 1 x 1 cm cubes and mix immediately with limejuice to prevent oxidation.
  2. Chop the blanched asparagus. Cut the cocktail tomatoes in 8, chop the spring onions, capers and herbs finely.
  3. Mix all ingredients in a bowl; season to taste with salt, pepper, vinegar and olive oil.

    To Serve

  4. Place a small ring cutter in the middle of a shallow serving bowl. Spoon some tartar mix into the ring and press with a spoon so it will not fall apart once you remove the ring.

  5. Place the Tomato/ Lemongrass Gazpacho into a squirt bottle, and then squeeze around Thai asparagus tartar.

  6. Garnish with radish sprouts and asparagus or chives.

    To Blanch Green Asparagus

  7. Wash and cut the lower part of the stem if necessary. In a medium size pot, bring water to a boil. Add 1 tablespoon of salt to 1 l of water. Prepare a bowl with ice water next to the pot.

  8. Cook asparagus for 1 minute, until bright green and still crunchy. Take them out with a slotted spoon and plunge them in prepared bowl with ice water, to stop cooking process immediately. Drain and use as indicated in recipe.

    To Prepare Tomato and Watermelon Gazpacho with Lemongrass

  9. Remove the skin and dice the watermelon flesh.

  10. Wash the tomatoes, bell pepper, and red chilli and remove the stem and seeds. Dice flesh in 2×2 cubes and combine with watermelon, chicken stock, tomato puree, chopped lemongrass, white balsamic vinegar and Tabasco in a blender.

  11. Blend for 2-3 minutes or until very smooth, then strain through a sieve, pressing with a soup ladle.

  12. Season to taste with salt, pepper, and then keep refrigerated in a squirt bottle.

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

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23
Jul

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

by Susanne Despature

A definite hit with cheese lovers! Goat cheese is known for having a delicious tanginess that is even more intense when warmed. A fresh Mesclun salad with garlic dressing completes the drool-worthy meal.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 200g Mixed Salad with Rocket, Asian Leaves, Lollo Rosso
  • 100g Red and Yellow Cherry Tomatoes (sliced in half)
  • 50g Small Black Olives (without pit)
  • 2-3 sprigs of Spring Onion
  • 1 Baguette (4-6 slices)
  • 2 tbsp Olive Oil
  • 300g Goat Cheese
  • 30g Pumpkin Seeds (chopped)
  • 40g Walnut (coarsely chopped)
  • 30g Black and White Sesame Seeds
  • Olive Oil
  • Salt and Pepper
  • Balsamic Vinegar Cream

Garlic Dressing

  • 6 tbsp Extra-Virgin Olive Oil
  • 1-2 cloves of Garlic (peeled and chopped finely)
  • 2 tbsp Lemon Juice
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • Salt and Pepper

DIRECTIONS:

  1. To make the dressing, combine all the ingredients in a medium bowl and whisk. Add some chopped spring onion – set aside
  2. Wash the salad and toss it. Place the leaves, olives and tomatoes in the middle of plates.
  3. Place the baguette slices on a tray and drizzle with a little oil. Place under a hot grill (broiler) and toast for 1 minute each side or until golden.
  4. Shape goat’s cheese into 4-6 discs, about 2 cm thick and the same diameter as baguette slice.
  5. Toast walnut, pumpkin and white & black sesame seeds in a dry frying pan over medium heat – transfer to a bowl, add a little olive oil and mix well.
  6. Coat goat’s cheese discs with nut mixture and place one on each baguette slice. Arrange on a baking tray, then bake in a preheated oven (180°C) until warm and soft (3-4 min.), but still holding its shape. (You can also serve cold if you prefer!)
  7. Pour the dressing over the salad and top with the grilled baguette and goat cheese. Use some balsamic vinegar cream to decorate your plate.
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Mango Glutinuous Rice

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22
Jul

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Mango Glutinuous Rice

by Julie Yee

Try this classic Mango Glutinuous Rice that is the perfect way to end a meal with Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 1 no. Mango
  • 1 cup Steamed sticky rice
  • 2 tbsp Palm sugar/Fine sugar
  • Pinch of salt
  • ½ cup Coconut milk
  • ½ tbsp Deep friend mung bean (optional)
  • 4 nos. Pandan leaf

DIRECTIONS:

  1. Heat coconut milk with pandan leaf.
  2. Add sugar and salt, stir constantly.
  3. Remove from heat and pour over hot steamed glutinous rice.
  4. Let it sit for 20mins to allow the absorption.
  5. Serve warm with chilled mango.
  6. Pour a little of coconut cream and deep fried mung bean.
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Clam Vongole

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22
Jul

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Clam Vongole

by Michele Ow

Enjoy the true taste of seafood with this delicious and easy-to-prepare clam vongole shared by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White wine
  • Butter
  • Olive oil
  • Salt & pepper
  • Chili flakes (optional)

DIRECTIONS:

  1. Heat butter and olive oil and fry garlic for a few minutes.
  2. Add white wine, letting it bubble to get most of the alcohol evaporated.
  3. Add clams and cover lid for 7 minutes until all shells pop open.
  4. Stir in parsley and chili flakes; season to taste.
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Shakshuka

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22
Jul

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Shakshuka

Dubbed “Israel’s hottest breakfast dish”, Shakshuka is a delicious dish of eggs poached in a sauce of tomatoes, chilies and onions, often spiced with cumin.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2-3

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 red bell pepper (capsicum), seeded and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
  • 2 tablespoons tomato paste
  • 2 teaspoons honey or 4 teaspoons brown sugar
  • 1 teaspoon red wine or cider vinega
  • 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
  • Chopped cilantro
  • 4 ounces (about 1 cup, 115g) feta cheese
  • 4 to 6 eggs

DIRECTIONS:

  1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.
  3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.
  4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.
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