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Ipoh Garlic You Tiao

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22
Jul

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Ipoh Garlic You Tiao

by Julie Yee

This Asian Breakfast delight, You Tiao is crispy on the outside and fluffy inside! It taste perfects by itself and even better when paired with Hot Soya Milk!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 300 mins Cook : 10 mins Ready in : 310 mins Serves : 6-8

INGREDIENTS:

  • 500 g Plain Flour
  • 1 tsp Double Actions Baking Powder
  • 5 tbsp Caster Sugar
  • 3 tbsp Garlic Oil
  • 1 tbsp Minced Garlic (fried)
  • 350 ml Water
  • 2 tsp Salt
  • 3/4 tsp Ammonia Powder
  • 1/4 tsp Alum

DIRECTIONS:

  1. Mix all ingredients together & rest for about 5hrs.
  2. Take out every 1hr and flip the bottom side up for even relaxation of the gluten.
  3. Roll into 1cm thick rectangle long strip with 6cm width. Cut into strips of 2cm x 6cm long.
  4. Brush water on one pcs and place another piece on top. Use a satay stick to indent in the middle of the dough.
  5. Deep fry in hot oil till crispy brown, tossing the dough frequently.
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Salmon en Croute with Cheesy Dill Sauce

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22
Jul

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Salmon en Croute with Cheesy Dill Sauce

Serve this traditional French dish to your friends and family when you want to pull out all the stops and put something impressive on the table! Use top quality salmon for this – you will be pleased with the results! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 120 mins Cook : 20 mins Ready in : 140 mins Serves : 4

INGREDIENTS:

 

  • For the Rough-Puff Pastry
    • 250g Flour
    • 1 tsp Salt
    • 250g Butter, cubed and cold
    • 150ml Ice cold water
    • For the Salmon En Croute
    • 40g Plain flour
    • 40g Butter
    • 400ml Full cream milk
    • 50g Grated sharp cheddar
    • Chopped fresh dill, to taste
    • Salt & pepper
    • 1 Recipe rough puff pastry
    • 400g Piece salmon
    • 1 Egg, lightly beaten

DIRECTIONS:

For the Rough-Puff Pastry

  1. Sift flour and salt into a bowl and make a well in the centre. Add the butter and use your fingertips to rub the butter quickly into the flour until the mixture resembles coarse breadcrumbs. Add to the cold water little by little, stirring with fingertips, until the dough just starts to come together. Push together into a ball and empty onto a floured work surface
  2. Roll out into a rectangle, fold the top third down and then fold the bottom third over the top third. Wrap and refrigerate for 15-30 minutes
  3. Roll out again, turning the pastry so that the open edges are facing away from you. Once rolled, fold again as above and refrigerate again. Repeat one to three more times, turning the pastry each time and refrigerating between rolling.

For the Salmon En Croute

  1. Preheat the oven to 200ºC. Lay some greaseproof or baking paper on a baking tray.Melt the butter in a small heavy based saucepan, add the flour and cook over medium heat for a minute. Slowly add the milk in batches, stirring all the while whilst still over medium heat, until all the milk has been incorporated. Continue stirring over medium heat until sauce starts to thicken. Add cheese, dill and seasoning, stir to melt cheese and taste; adjust seasoning if needed. Remove from heat and set aside.
  2. Roll pastry out on a floured surface to form a large rectangle about 2mm thick. The aim is to cut the rectangle into two smaller rectangles, one to place the salmon on with a 1 ½ cm border, and another about 1cm bigger all around to lay on top of the salmon.
  3. If desired, cut out shapes and patterns on the rectangle intended for the top.
  4. Lay the bottom pastry rectangle on the prepared baking tray and place the salmon on top. Spread the cheesy dill sauce over the salmon without going over the salmon edges onto the pastry. Brush a little water onto the pastry’s edges and lay the remaining pastry rectangle on top. Press down on the edges to seal the pastry and brush the top with beaten egg.
  5. Bake at 200ºC for ten minutes before turning the temperature down to 180ºC. Bake for a further 15-20 minutes, until dark golden and puffed. Remove from the oven, cool for 5 minutes and serve.
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Pandan Custard Agar Agar

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22
Jul

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Pandan Custard Agar Agar

by Julie Yee

Learn how to make this fragrant Pandan Custard Agar Agar shared by Chef Julie Yee.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 210 mins Serves : 10-12

INGREDIENTS:

  • 1 pkt Agar Agar Powder
  • 200 g Rock Sugar
  • 900 ml Water
  • 2 Egg Yolks
  • 90 g Thick Coconut Cream
  • 1 tbsp Pandan Juice
  • 1/2 tsp Pandan Paste
  • Pinch of Salt

DIRECTIONS:

  1. Bring Group1 (Agar Agar Powder, Rock Sugar, Water) to boil. Stir constantly and simmer for 20mins.
  2. Beat egg yolks lightly with the salt.
  3. Add in the coconut cream and the pandan juice & paste.
  4. Pour mixture into the agar agar. Stir and turn off the fire.
  5. Pour into mould and chill in the fridge till set.
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Chocolate Mousse

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22
Jul

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Chocolate Mousse

by Thripti Hinduja

This incredibly decadent, luxurious Chocolate Mousse is a perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 140 mins Cook : 15 mins Ready in : 155 mins Serves : 4-6

INGREDIENTS:

  • 75 g Chocolate
  • 55 g Heavy (whipping ) cream
  • 1 Eggs, separated
  • Instant coffee 1/2 tsp mixed to a paste with 3 tbsp water
  • 1 tsp Vanilla extract
  • 30 g Sugar
  • 20 g Butter
  • 1-2 tsp Rum or any liquor (optional)

DIRECTIONS:

  1. Melt the butter and the chocolate together.
  2. Stir in the vanilla and the coffee mixture.
  3. Stir in the yolks.
  4. Whip the cream and half the sugar until soft peaks and stir it into the chocolate mixture in 2 batches.
  5. Whisk the egg whites until soft peaks. Slowly add in the rest of the sugar and whisk until shiny and the sugar is dissolved.
  6. Fold it into the chocolate mixture in 2 batches.
  7. Spoon the mixture into glasses or ramekins and chill for at least 2 hours before serving.
  8. You may garnish with whipped cream and grated chocolate. Than mix in whites then cream.
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Sous Vide Kong Bak Pau

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22
Jul

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Sous Vide Kong Bak Pau

by Miss Tam Chiak

Love Kong Bak Pau? Then you’ll love this Sous Vide version! The melt-in-your-mouth pork belly paired with steaming hot buns will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 600 mins Ready in : 620 mins Serves : 12

INGREDIENTS:

  • 24 fresh or frozen Chinese-style steamed buns
  • 1 lettuce, washed, dried, and torn into medium-sized pieces
  • A bottle of achar
  • Marinade
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 slice ginger, peeled and roughly chopped
    • 1-2 slabs pork belly

DIRECTIONS:

  1. Preheat the water bath to 170°F (77°C).
  2. Combine the marinade together in a food processor.
  3. Marinade with pork belly a vacuum bag and seal.
  4. Transfer to sous vide cooker and cook until completely tender, about 10 hours.
  5. In a saute pan, heat up on medium high heat without oil. Add pork belly to pan fry until fully cooked and nicely golden on the outside.
  6. Steam buns in a bamboo steamer.
  7. Stuff with lettuce, pork belly, and achar. Serve immediately.
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French Madeleine

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22
Jul

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French Madeleine

by Jehanne Ali

These elegant cakes shaped like scallop shells are the perfect snack with a cup of tea – try your hand at Dr Jehanne Ali’s fool-proof version!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 130 mins Cook : 40 mins Ready in : 170 mins Serves : 2-4

INGREDIENTS:

  • 2 Large eggs
  • 80g Sugar
  • 130g Plain flour
  • ¾ tsp Baking powder
  • Zest of 1 lemon
  • 135g Unsalted butter
  • A pinch of salt

DIRECTIONS:

  1. Beat the eggs and sugar until pale and fluffy.
  2. Fold in the melted butter and lemon zest.
  3. Combine the plain flour, baking powder and salt.
  4. Fold into the batter.
  5. Refrigerate batter covered with cling film for at least 2 hours.
  6. Preheat the oven to 200ºC.
  7. Spoon into greased (and sprinkled with sugar) mould.
  8. Bake for 6 mins then reduce heat to 160ºC and bake for another 6-8 mins.
  9. Tip: when using silicone mould, sprinkle some coarse sugar onto the mould before spooning the batter. This will help caramelize the madeleines.
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Green Tea Tiramisu Cheesecake

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22
Jul

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Green Tea Tiramisu Cheesecake

by Trish Yee

Elegant and decadent Green Tea Tiramisu Cheesecake is simple to make and perfect for any occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 120 mins Ready in : 140 mins Serves : 6-8

INGREDIENTS:

  • 250 g Mascarpone cheese
  • 1 tsp Vanilla essence
  • 1/2 cup Milk
  • 1 1/2 tbsp Rum (optional)
  • 200 ml Whipped cream
  • 6 tbsp Icing sugar
  • Sponge fingers
  • Matcha powder (for dusting)
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1 tbsp Matcha

DIRECTIONS:

  1. Mix well milk, matcha powder and icing sugar together with mascarpone cheese.
  2. Whipped cream to hard peak and set aside.
  3. Fold in whipped cream into mixture. Be careful not to over fold.
  4. In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture.
  5. Continue to dip lady fingers and line in a row at bottom of glass baking dish.
  6. Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder.
  7. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.
  8. Finish off with matcha powder by dusting on top of mixture.
  9. Chill in refrigerator for 2 hours or overnight.
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Matcha Creme Brulee

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22
Jul

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Matcha Creme Brulee

by Michele Ow

If you are fond of Matcha, you got to try this creamy Matcha Crème Brulee recipe by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 160 mins Serves : 6

INGREDIENTS:

  • 2 cups Heavy cream
  • 1 Vanilla bean (or a dash of vanilla paste)
  • 1 cup Castor sugar
  • 1 tsp Matcha powder
  • 6 no Egg yolks

DIRECTIONS:

  1. Whisk eggs yolks with sugar until pale yellow.
  2. Add Matcha into the mixture.
  3. In a saucepan, scald heavy cream with vanilla bean; allow to cool slightly.
  4. Add cooled heavy cream in a thin stream into egg/sugar mix until incorporated.
  5. Pour into 6 ramekins.
  6. Put in a bain marie in oven @160’C for 20 mins.
  7. Allow to set in fridge for at least 2 hours.
  8. Pour vanilla sugar and torch before serving.
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Yuzu with Grapefruit Pulp Chiffon Cake

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22
Jul

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Yuzu with Grapefruit Pulp Chiffon Cake

by Julie Yee

Getting bored of plain chiffon cakes? Than you got to try out this Yuzu with Grapefruit Pulp chiffon cake recipe by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 125 mins Serves : 12

INGREDIENTS:

  • Egg Yolk Batter
    • 70g Egg yolk
    • 60g Corn oil
    • 60g Water
    • 180g Caramelized yuzu / Grapefruit
    • 80g Top flour (sifted)

    Meringue Batter

    • 180g Egg whites
    • 90g Castor sugar
    • 10g Corn flour

DIRECTIONS:

        Yolk Mixture

  1. Use a hand whisk to combine egg yolks, corn oil & sugar together

  2. Pour the liquid mixture & mix well.

  3. Add in sifted flour & mix till smooth. Leave aside.

    Meringue Batter

  4. Whisk the egg white lightly.

  5. Add in the cream of tartar & sugar gently & whisk till stiff.

  6. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.

  7. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.

  8. Turn cake tin upside down & cool for 1hr.

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Chilled Organic Spiced Tomato Gazpacho

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22
Jul

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Chilled Organic Spiced Tomato Gazpacho

by Daniele Sarno

Enjoy this perfectly balanced organic tomato gazpacho with a hint of spice and herbs by Chef Daniele Sarno.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 780 mins Serves : 1

INGREDIENTS:

  • 100ml Vegetable stock
  • 50g Tomato concasse
  • 30g Diced green bell pepper
  • 30g Diced red bell pepper
  • 15g Onion, thinly sliced
  • 20g Peeled, seeded, slice Japanese cucumber
  • 15g Diced organic celery
  • 1g Chopped basil
  • 10ml Cold pressed extra virgin olive oil
  • 10ml Aged Italian balsamic vinegar
  • Organic Cayenne pepper powder
  • Sea salt
  • Ground white pepper

 

DIRECTIONS:

  1. Combine all the ingredients except the garnish.
  2. Puree with an immersion blender or in batches in a food processor until smooth.
  3. Chill for 8 to 12 hours, allowing the flavours to develop.
  4. To make a garnish, sauté the garlic clove in the olive oil until aromatic.
  5. Add the bread, the cayenne pepper and sauté until crisp and lightly browned.
  6. Thinly slice the tuna and quick marinate with few drops of aged balsamic vinegar.
  7. Cool and reserve.
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