Saturday, August 29, 2015

French Style Chicken


*Note: all quantities are estimated as cooked by estimation.
Please credit recipe as Hubby came up with these steps himself.
Serves 3-4 adults

Ingredients
6 Chicken drumsticks and/or chicken legs
Butter about 2 tablespoons
1 large onion, diced
1 punnet of brown mushroom, quartered or halved
Chicken stock 100ml
White wine 50ml
Fresh Thyme, few sprigs
Thickened cream 2 tablespoons
Parsley, chopped


Steps
1. Marinate chicken parts with salt and pepper.
2. Sear chicken pieces on both sides in lightly oiled pan to brown and crisp the skin. No need to fully cook. Remove from pan.
3. Add some butter with diced onions and cook till soften.
4. Add brown mushroom and cook to absorb flavour.
5. Add chicken stock and white wine. Reduce.
6. Add in chicken parts into sauce mixture. They should be about half submerged in the sauce.
7. Add thyme.
8. Roast in preheated oven for 30-40 min in 180 degree celsius. I use a cast iron oven-friendly skillet.
9. Remove from oven. Add in thickened cream to taste.
10. Remove thyme and add in chopped parsley and serve.



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Beef brisket by Karen Leong


Ingredients
500g beef brisket
500g beef shin (my own preference. can use brisket and tendon only)
500g beef tendon
3 big daikon
ginger (thumb size)
2 cloves of garlic

Dry Flavouring3 star anise
2 cinnamon stick
1 pack of dried tangerine peel

Wet Flavouring (mix all in a bowl)4 tbsp of Chu Hou sauce
2 pieces of red fermented bean curd
1 tsp 5-spice powder
1 tsp pepper
2 tbsp of sugar
1 tbsp dark soy sauce
2 tbsp soy sauce
dash of shaoxing wine (I use brandy)

Preparation
Cut the beef brisket/tendon/shin into big chunks. Peel daikon and cut into triangle shape.

Mince garlic and slice ginger into thick slice.

Soak the 3 dry flavouring separately and set aside

Heat up 5 rice bowl of water in a wok. Pour all the beef brisket/tendon/shin into the boiling water and stir for 3-5min and drain. Beef won't be cooked at this stage. Just want to remove all the blood water from the beef.

Dry the wok and put back on stove. Add oil to heated wok, stir fry garlic, ginger til aromatic.

Pour in wet flavouring and also the rinsed dry flavouring. Stir til you can smell the Chu Hou sauce smell comes out. Return all the beef and daikon into wok. Give all the ingredients a few stirs to ensure the sauce coat all. Add 1 rice bowl of water.

Transfer to pressure cooker to cook for 20min. The volume of ingredients will shrink and the daikon will give out water. So you will want to do final adjustment to the taste by adding more salt/sugar/soy sauce according to your preference.

Suppose to taste even yummier if I let this sit overnight.


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Friday, August 28, 2015

Stir Fry Pork Loin & Radish by Helga Soo

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Ingredients 

300g Pork Loin (thinly sliced)
300g Radish (thinly sliced)
Some Shredded Gingers
1 stalk of Scallion (cut,about 5cm)
2 tablespoons of Olive Oil
50ml Water
1 teaspoon of Salt
1 teaspoon of Sugar
1 tablespoon of Light Soy Sauce
Dashes of Salt & Pepper
1 tablespoon of Corn Flour


Method

1) Soak Sliced Radish for about 30 mins, pat dry and set aside

2) Blanch Pork till about 80% cooked, marinade with dashes of Salt, Pepper & rub with 1 tablespoon of Corn Flour.

3) In a heated pan, add Olive Oil follows by Shredded Gingers and sauté till fragrant. Add Radish and Pork, stir fry for about 10 mins, add Water. Add a teaspoon of Salt and a tablespoon of Light Soy Sauce, continue to stir fry & simmer for about 10 mins. Add Scallion and sauté for another minute. Off flame, dish out and serve.



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Fruit Pastry Cake by Vanessa Tay


Ingredient

100g butter, softened at room temperature
150g caster sugar
50g low fat yogurt / sour cream
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest
210g self raising flour
250g fruits *tossed with 2 tablespoon sugar*
(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)

Method

Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar)

Grease (with butter) and flour the side of a 9″ round pan or a 8″ square pan and line the base with parchment paper

With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy

Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
Add vanilla extract and zest. Mix to combine

Sieve over flour, mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)

Pour batter into prepared pan and smooth out the top with a spatula

Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired

Bake in pre-heated oven at 180degC for 50-60 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned

Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some snow powder if desired.


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Thursday, August 27, 2015

Airfried Stuffed Mid Joint Chicken Wings by Michelle Heng


Ingredients
10 pcs mid joint chicken wings
20 pcs cheesy chicken sausages
1/2 egg (lightly beaten)
1 cup KFC powder
Oil

Steps
1. Debone and wash wings, drain.
2. Stuff 2 pieces of sausage into each wing, repeat process till all wings are done.
3. Dip wings into egg then dredge with KFC powder, set aside for 5mins.
4. Spray a spritz of oil onto each wing and airfry them at 180 deg C for 10mins on a grill pan. Flip once 1/2 time into airfrying.
5. Flip wings again then airfry at 200 deg C for another 5mins.
6. Bon appetit!

Note
1. Can stuff wings with any food one fancies.



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Cempedak Muffins by Andrew Lim


Ingredients

120g of unsalted butter, room temperature
1 cup of castor sugar
2 eggs
2 cups of all purpose flour
1.5 tsp of baking powder
0.5 tsp of salt
2 tsp of cempedak essence (Optional)
1.5 cups of cempedak puree (from around 1 small cempedak + 2 tbsp. of icing sugar)
Half cup of milk
Handful of chopped almonds (Optional)

Method

Preheat oven to 180 Deg C.
Sift flour, salt & baking powder together in a bowl.
Beat sugar and butter till light and fluffy.
Add in the eggs 1 at a time.
Then add the cempedak essence if using.
Beat till light and fluffy, turn down the speed of the mixer to low.

Alternately spoon in the flour mixture and a little of the milk, a little at a time.
Mix till even.
Add in 1 cup of the cempedak puree and mix evenly.

Scoop the batter into muffin cups and then top it with a teaspoon of the cempedak puree and cover again with a bit of batter.
Then sprinkle with some chopped almonds.

Bake in the oven for 20 mins or test with a skewer, if I comes out clean, the muffin is done.
Cool on a rack, enjoy.

Discussion: 
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Tau Suan by Tan Connie‎

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Ingredients

Yellow split beans rinsed n soaked abt 2hrs or till bloated
1 litre boiled water
1/4 cup castor sugar
2-3 tbsp orange sugar
Half bowl of potato flour mixed with water
A few knotted pandan leaves

Steps

1. Rinse the beans clean, soak & put aside.
2. Once beans are bloated, steam it in medium heat with 2 knotted pandan leaves till al-dente (cooked n grainy texture)
3. In a cooking pot, pour the castor sugar n let it slowly brown over low heat. This will take some time ...
4. Once it browns, pour some water slowly bit by bit n stir till the syrup is even. Becareful, as it may splatter n very hot. Once even, add in more water to cook with knotted pandan leaves. At this point, you may add in the orange sugar too.
5. Then add in the potato flour mixture n stir well with no lumps, to reach the desired consistency.
6. Pour in the steamed beans n mix well in the pot.
7. Scoop into bowls n top with dough fritters.
8. Serve hot. Enjoy!!


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Fried omelette otah by Tan Connie


Ingredients
One pack otah
3 big eggs
Some cornflour

Steps
1. Thaw the packet of frozen otah to room temperature.
2. Pat both sides with some cornflour.
3. Heat up a frying pan with some oil. Fry the pc of otah till u see a slightly crispy layer.
3. Dice or smash it loosely, then add the beaten eggs all over it.
4. Fry it any way u prefer. But i prefer to fry like omelette or orh-luak style till cooked.
5. Dish up onto a plate n garnish with some coriander leafs.
6. Serve hot.

Note: No seasoning is needed.
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Ondeh Ondeh by Tan Connie

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Abt 45pcs

Ingredients
300g sweet potatoes after boiled n mashed
Abt 250g glutinous rice flour
One packet gula melaka (chopped in cubes or shaved coarsely)
One fresh coconut grated clean
Some knotted pandan leaves
A pinch of salt

Steps
1. Brush clean the sweet potatoes. Boil it in a pot of water with some knotted pandan leaves.
2. Test the potatoes if cooked by poking it with a fork. It should poke thru easily if cooked. Scoop up and leave to cool slightly.
3. Then peel the potatoes skin and mash it almost smooth.
4. Add the flour together with mashed potatoes and form a dough, with some water from the boiling pot.
5. Roll the balls and insert a cube/cubes of gula melaka into each ball by pinching together to seal it. Do it gently or it may burst.
6. Start to steam the grated coconut in a tray with a pinch of salt for 5-8mins.
7. Take out tray frm steamer n leave to cool.
8. Boil a new pot of water with some pandan leaves. When it starts to boil, slide in the balls gently n cover lid, lower the heat.
9. When cooked, the balls will float up. Sieve it up onto a plate to drain dry. Then coat it with that tray of grated steamed coconuts.
10. Dish up the balls n serve.

Enjoy!!

Note
I usually prefer to do my ondeh ondehs in batches, so that once rolled will have to be boiled n served warm.



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Chashu and Tamago Miso Ramen by Tan Connie

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Tamago
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Ingredients
3 cold large eggs
2 tbspn jap soy sauce
2 tbspn huatiowjiu
6 tbspn boiled water
2 tspn brown sugar

Steps
1. Bring a pot of water to boil.
2. When it starts to boil, lower the cold eggs with a sieve ladle very carefully into the boiling water. You may scoop some water onto the cold eggs first bef immersing. This helps it to integrate into the boiling water better.
3. Once immersed, time it 7 mins.
4. Remove the eggs from pot and gently transfer to a cold/ice cubes bath in a bigger bowl. Let it sit for 3mins covered with ice.
4. After 3mins, remove and cracked the eggs all over. Start to peel very very gently as it is still wobbly.
5. After peeling clean, immerse this eggs into a ziplock bag mixed with above seasoning.
6. Marinate a few hours or overnite in fridge, till ready for use.

Note: I hv attempted both cold n room temp eggs with same timings. The cold eggs yield a more runny texture when cut. Pls take note.



Chashu
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Ingredients
1 block of pork belly(i use instead 五 花 肉 with some fatty parts)
1 tsp salt
Some sliced ginger
Some scallions/green onions (cut in sections)
Some oil

Seasoning
2/3 cup water1/3 cup huatiowjiu/sake
1/3 cup jap soy sauce
3 tbspn brown sugar

Steps
1. Rinse the meat n pat dry. Rub some salt on the meat.
2. Heat some oil in skillet/ss pot over high heat n brown the fat side first, then flip over to brown the other side.
3. After browning for abt 10mins, transfer this meat into a small slow cooker. Place green onions n ginger on the base of pot with meat on top.
4. Pour the mixed seasonings over the pc of meat. Let it slow cook n braise for abt an hr.
5. Intermittently, rotate the meat every 15mins to ensure all sides r infused with the seasonings.
6. After one hr, transfer the pc of meat back to the skillet/ss pot with all the seasonings.
7. Use a silicone tong n start to caramelize the meat all over. Do it till the liquid almost dry up n same time ensuring the meat do not get burnt.
8. Leave the meat to cool before slicing thin or your desired thickness.
9. You may use a blowtorch to brown the top bef serving but is a optional step.

Note
1. I hv chosen to use a slow cooker to slowly infuse n lock in the flavour of the meat but it does not caramelize it. This has to be continued in a ss pot to caramelize till all the bal liquid are used up.
2. Do estimate the amount of seasonings based on the size of pork used too.



Recipe for miso broth------------------------

Ingredients
Pork bones
Garlic cloves

A heaped spoonful of minced ginger/shallots/garlics
1 tbspn sesame seeds
Sesame oil
3 tbspn miso paste
1 tbspn brown sugar
1 tbspn sake/huatiowjiu
4 cups(abt 1litre) pork bones stock/broth
Salt/pepper to taste
A small pc of chicken cube

Some scallions/green onions
Sheets of roasted seaweed

Steps
1. Blanch the pork bones until clean. Boil it in a big pot of water with some garlic cloves.
2. Sieve out the scum while boiling.
3. Leave to cool aside once boiled.

4. In another pot, saute the minced ingredients till fragrant.
5. Add the miso paste n fry evenly. Add the sesame seeds with the rest of seasoning to taste except sugar.
6. Once even, add a cup of sieved pork bone stock. Let it simmer slightly. You may add sugar n chicken cube now to balance the taste. Then add more pork bone stock. Bring to a boil.
7. Off heat, serve when fresh ramen noodles r ready.
8. Serve hot n top with some chashu, tamago eggs. Garnish with some chopped scallions n roasted seaweed.


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Doritos Crusted Oven Baked Mid-Joint Chicken Wings by Tay Ai Whey


Ingredients

12 -14 pieces of mid-joint chicken wings
1 packet Doritos Spicy Nacho Flavored (you can use any other flavour you like)
1 cup flour
2 eggs
Salt, pepper and other seasonings to taste

Method

Place the mid-joint chicken wings in a bowl and season according to your own taste.

Place the Doritos Spicy Nacho in a ziplock bag and smash them to crumbs (I use a roller pin to the go over it).

Place one cup of flour on a deep plate or bowl.

Place two eggs and stir with a fork.

And place the dorito crumbs in another deep plate.

Coat the mid-joint chicken wings with flour.

Dip the floured mid-joint chicken wings in the egg mixture.

Coat the mid-joint chicken wings with the dorito crumbs. Repeat this process with the rest of the mid-joint chicken wings.

Place on a greased oven tray. Bake for 15 - 20 minutes at 210°C.

And that's it. Serve hot and enjoy your crispy dorito mid-joint chicken wings.


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Char Siew by Jeannie Lee‎


500gm Pork Shoulder/collar
2tbsp light sauce
2tbsp oyster sauce
2tbsp sugar
1tbsp sesame oil
5pcs crushed garlics
1tbsp char siew sauce

Marinate all the above seasoning with the pork for 3 hours or more.
I put in my roasting pan to cook till the pork is tender and sauce almost dried up. Make sure the pork is well coated with the sauce before dish out.
Allow to cool before you slice.
Enjoy!



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Laksa by Tay Ai Whey


Laksa Paste Ingredients
8 shallots chopped
12 large dried red chillies, soaked in lukewarm water for 1 hour
200g dried shrimps soaked in lukewarm water for 4 hours
2 stalks lemongrass sliced
5 cashew nuts
2 garlic cloves chopped
2 teaspoon shrimp paste
1 teaspoon oil

Noodles

600g rice vermicelli

Soup

1 cup coconut milk
750ml chicken stock
3 basil leaves
2 stalks lemongrass flatten and tie in knots

Place dried chillies in a small heatproof bowl. Cover with boiling water. Let it stand for 10 minutes or until softened. Drain.

Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. Add one ingredient at a time once the spices form a smooth paste. You can also use the food processor but avoid adding water to the laksa paste.

Heat enough oil in the wok to cover the laksa paste. Stir fry laksa paste, basil leaves and lemongrass till fragrant. Then add shredded chicken, tau pok, fish cakes, prawns, clams, eggs and bean sprouts.

Add stock and slowly bring to boil over low heat.

Add coconut milk. Stir and simmer.

Boil rice vermicelli and drain. Set aside.

Scoop the laksa soup onto the rice vermicelli and arrange garnish (shredded chicken, tau pok, fish cakes, prawns, clams, eggs and bean sprouts nicely on top of the rice vermicelli . Enjoy!



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Cinnamon Twist Rolls by Rita Choo


Recipe adapted: http://muchamunch.com/2013/02/27/cinnamon-twist-rolls/

Ingredients:
Frozen Prata (lightly thawed)
butter/cinnamon sugar mix*
icing sugar for dusting (optional)

*How to prepare butter/cinnamon sugar mix
Ingredients (enough for 5 rolls):
2 heaped tbsp of butter (melted)
2 heaped tbsp of raw sugar (can use brown sugar)
2 tsp of ground cinnamon

Method:
1. Pre-heat oven to 200ºC. Grease or line a baking tray with baking paper.
2. Mix butter, raw sugar and cinnamon in a bowl until all combined.
3. Spread a thin layer of butter/cinnamon mix evenly on the Prata (take care not to go over the edge of the pastry).
4. Carefully roll up the prata into a log and gently press the end to secure it.
5. Make a slit in the centre leaving the top intact (please see image in the comment).
6. Twist and turn about 3-4 times to get the braided twisty look. Join both ends to form a ring and gently press to secure it.
7. Place cinnamon rolls onto baking tray. Bake for 20-25 minutes or until golden brown.
8. Allow to cool slightly on a wire rack then lightly dust with icing sugar.



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Steamed Stuffed Orange by Michelle Heng

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Ingredients

4 oranges
80g crab meat
80g minced meat
5 + 2 tbsp shaoxing wine
1 + 2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
2 tbsp oil
1 tsp chicken powder
1 tbsp black vinegar
4-5 pcs dried chrysanthemum flower

Steps

1. Cut an orange cap about 1/4 from top, either straight through or using a special V fruit cutting kit. Set side the caps.
2. Dig out all the flesh leaving a thin layer inside the orange. Remove pulp from its jacket and set aside with the juice.
3. Heat oil in a skillet, fry minced meat till fragrant then add crab meat follow by 5 tbsp shaoxing wine, sugar, salt chicken powder, half the portion of pulp and 2-3 tbsp of juice. Stir fry till well combined, add 1 tbsp rice vinegar just before turning off heat.
4. Fill the oranges with the mixture till about 4/5 of its capacity. Put them onto a deep steaming plate.
5. Fill the steaming plate with 2 tbsp of shaoxing wine and rice vinegar, add the chrysanthemum before steaming the oranges covered with its cap on high heat for 15 mins.
6. Open caps, drizzle some black vinegar before serving.
7. Bon appetit!

Notes

1. Must leave a layer of flesh inside orange else the mixture when come into contact with the skin during steaming will turn bitter.
2. Discard steaming liquid as it is bitter.
3. Buy sweet oranges for this dish, if its sour, adjust sugar content accordingly.


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Fried Chicken Wings with red fermented tofu (南乳) by Jeannie Lee


15pcs mid joint wings
3 to 4pcs fermented tofu
1cup all purpose flour/plain flour
1/2tsp salt
1tsp sesame seeds oil
Pepper

Marinate all the above for 3 or more hours
Heat up a pan with oil,
once oil is hot, coat each chicken wing with flour, slowly drop wing into hot oil and fry both side till golden brown or till cook.
Dish out and serve hot.
Enjoy!



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Monkey Head Mushrooms in Hawthorn Sauce by Michelle Heng


Ingredients

200g monkey head mushrooms
5 slices ginger
2 tbsp self raising flour
Oil (deep frying)

Sauce

50g hawthorn flake snack
1/2 tbsp vinegar
100 ml water

Steps

1. Soak monkey head mushrooms overnight, rinse twice and squeeze dry.
2. Blanch the mushrooms in a pot of boiling water with the ginger slices. Drain and when cooled, squeeze dry again.
3. Blend the hawthorn flake snack in 100ml water and set aside.
4. Dredge the mushrooms with self raising flour just before deep frying till golden brown.
5. Add 1/2 tbsp of oil in a skillet on high heat, pour in the sauce and bring to a boil. Add vinegar then lower the heat to thicken the sauce, stir constantly.
6. Turn off the heat once sauce is thickened and coat the mushrooms.
7. Bon appetit!

Note

1. Can use the same sauce to coat fried pork/chicken or fish dishes too. Happy experimenting!



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Dorie Greenspan's Stuffed Pumpkin with Everything Good by Michelle Heng



Ingredients

1 mini sugar pie pumpkins (250-300g)
1 pc stale bread (baked into croutons)
30g cheese combi (gruyere, emmenthal & cheddar; cut into bite size cubes)
2 tbsp bacon (fried and roughly chopped)
1 pc sausage (diced)
1/2 tbsp minced garlic
100ml cooking cream
Pinch nutmeg powder
Salt & pepper (to taste)

Steps

1. Cut off cap (about 1/4 from top), remove seeds and strings attached to cap and inside. Season inside with salt and pepper then placed on a baking paper lined tray, set aside.
2. In a big bowl, toss croutons, cheese, bacon, sausage, garlic till well combined. Stuff the mixed items into pumpkin, it should be well filled but not overstuffed.
3. In a jar, stir cooking cream and a pinch of nutmeg till well combined. Pour over filling till it almost reach the brim, place cap back on.
4. Bake the pumpkin at 190 deg C for 45-60mins (depending on size of pumpkin, may go up to 1.5hrs for larger or other types of pumpkins). Remove cap at the last 20mins and continue to bake until top of filling is browned.
5. Carefully remove pumpkin from baking tray as it can be wobbly.
6. Bon appetit!

Note

1. Can stuff the pumpkin with anything one fancies.



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Airfried Cereal Crusted Codfish by Michelle Heng


Ingredients

3 pcs codfish
1 cup cornflakes (lightly crushed)
2 tbsp plain flour
1 tsp dried parsley
1/2 egg (lightly beaten)
1/2 + 1/2 tsp salt
1/2 + 1/2 tsp pepper
Oil

Steps

1. Season codfish with 1 tsp of salt & pepper each for at least 1/2 hr.
2. Mix crushed cornflakes, 1/2 tsp salt & pepper and parsley thoroughly on a plate.
3. Coat the codfish flesh only with flour then dip into egg before dredging the flesh portion with the cornflakes mixture, repeat process till all codfish are done.
4. Lightly spray a spritz of oil onto the codfish and place them skin down on the grill pan.
5. Airfry codfish at 180 deg C for 8-10mins (depending on thickness of codfish) then at 200 deg C for 3-5mins.
6. Bon appétit!



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Tuesday, August 25, 2015

'Famous Amos' Crunchy chocolate chip cookies by Joey Foo

Ingredients

500g self raising flour(sift with bicarbonate soda)
320g unsalted butter(soft but still slightly cold)
240g brown sugar
20g caster sugar
1/4 teaspoon chocolate emulco(from supermarket or baking shops)
2 eggs
200g chocolate chips(Hershey's)
5g Bicarbonate soda
Pinch of salt

Method

1. Preheat oven at 160 degrees.Put unsalted butter, brown sugar, caster sugar and salt in mixing bowl and cream till blended.

2. Add in eggs, one at a time and mix till well blended(eggs are incorporated into mixture) then mix in chocolate emulco.

3. Pour in self raising flour(alr sifted with bicarbonate soda)mix till incorporated. Lastly mix in chocolate chips.

4. Use mini ice cream scoop to scoop balls onto baking tray. Or u can use rounded spoon like melon scoop.

5. Bake at 160 degrees for 15 mins. I'm using Rowenta bottom heat fan mode centre 2 racks. Cool on cooling rack before packing into plastic or airtight containers.


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Oven Baked S'mores Cone by Cat Yo

Ingredients

Waffle cone
Marshmallows
Chocolate chip/ Bar
Sliced banana

Method

Crushed nuts, crushed oreo cookies, dried cranberries and raisins
Fill each cone with the above ingredients, bake at 180C for about 5-7 mins. Or until the marshmallows are toasted. Serve while piping hot, the hot melty goodness is what makes this s'mores sooooo good!

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Baked salmon with mashed potato topped with cheese by Cat Yo

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Ingredients

2 strips of Bacon – baked, chopped(for garnish)
350g - 400g Salmon (rainbow trout)fillet , season with alce nero olive oil, salt and pepper
DIY Mixed Sauce:
1 tbsp alce nero balsamic vinegar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
Some black pepper, dried rosemary, dried parsley, garlic powder and olive oil

Preheat oven 220C
Bake salmon for 5-8mins, pour sauce over it, back to oven bake for 5 mins, topped with cheese, bake for another 5-10 mins.
Whipped Potato

Ingredients

600g potatoes, peeled n cut small cube.
1 cup chicken stock( homemade)*OR Instant chicken broth
3 - 4 tbsp milk (warm)
2 tbsp butter
Salt and pepper

1. Place potatoes into a pot, add chicken stock n top up with cold water till covered the potatoes by at least 1 inch. Bring to boil.
2. When potatoes are done, transfer ONLY the potatoes into a large mixing bowl.
Add butter to the steaming hot potatoes n mix well. Mash the potatoes with a masher or fork. Add in milk, (salt n pepper to taste). Continue mixing until all ingredients are well incorporated.



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Seafood Pasta in Chilli Crab Sauce by Lily Tan

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Ingredients: (serves 2)

1) Spaghetti
- 200g Alce Nero Organic Spaghetti
- 1 tbsp Alce Nero Organic Olive Oil
- 1 tsp vegetable oil
- pinch of salt

2) Seafood
- a selection of seafood (I used prawns, sotong, fish, scallops, lala white clams)
- butter
- vegetable oil
- 2 cloves garlic (finely chopped)
- 2 green limes
- salt

3) Chilli Crab Sauce
a) Cut & blend finely to make paste:
- 5 cloves garlic
- 10 cloves shallots
- 1 thumb-sized galangal
- 2 red chilli
- 4 chilli padi
- 3 dried chilli

b) Pound for frying
- 2 candlenuts (cut and pound into powder)
- 1 3-5mm slice belachan (toast on pan or oven till crispy then pound into powder)

c) Sauce
- 5 tbsp Alce Nero Organic Tomato Sauce with Chilli
- 3 tbsp Alce Nero Organic Chunky Tomato Puree
- 5 tbsp tomato sauce
- 2 tbsp sweet chilli sauce
- 1 tsp tau cheo (salted bean paste)
- 3 egg white (or 2 whole eggs)
- Salt & sugar

4) Complementary sides
- mantou (oriental steamed bun)
- lettuce

Method

1. Cut & blend Ingredients 3a till a smooth paste. Pound Ingredients 3b till a fine powder form. Set aside.

2. Microwave spaghetti in a microwave-safe utensil, with water, salt and oil, for about 10 mins or until al-dente. Drain and toss with olive oil; set aside.

3. Squeeze lime juice over seafood and mix well just before cooking. Saute seafood in a skillet with oil, butter and garlic; season with a little bit of salt. {Cook white clams separately as it takes a longer time to get cooked.} Set aside.

4. Fry paste and powder from Step1 in a skillet with hot oil, till aromatic. {Add more oil to get red chilli oil so that the final sauce has a nice rich colour.} Stir in Ingredients 3c, EXCEPT eggs, salt & sugar; mix well and add boiling water to get the preferred consistency. Season with sugar and pinch of salt to taste. Keep stirring and cook the mixture on high heat.

5. When the mixture starts to boil, turn to low heat; drizzle egg white over the sauce evenly and stir well. The chilli crab sauce is ready to toss with spaghetti. The refreshing tangy seafood can either be tossed in sauce or served on its own.

6. Steam mantou in microwave for about 2 mins and ready to serve with the spaghetti. Enjoy!



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50-secs Pandan Almond Mug Cake by Lily Tan


Ingredients: (make 2 cakes)

- 1 egg
- 60g butter
- 2 tbsp coconut milk
- half tsp fresh pandan extract
- half tsp pandan flavour (if not using this, substitute with 1 more tsp of fresh pandan extract if its flavor is strong enough)
- 30g sugar
- 50g self-raising flour
- tiny pinch of salt
- 2 tbsp almond flakes

Method

1. Spread almond flakes evenly on a microwave-safe plate and cook in microwave for about 2½ mins or until flakes turn lightly-brown. Remove and set aside.

2. Pour butter (melted in liquid form) into a microwave-safe mug. Add in egg and whisk with a fork till well-mix.

3. Stir-in coconut milk, pandan extract & flavour and sugar. Mix well to dissolve sugar.

4. Add self-raising flour and salt. Stir and mix the batter until a smooth texture.

5. Add about ¾ part of almond flakes into the batter and mix well.

6. Divide the batter between 2 microwave-safe mugs (batter should not be more than half of the mug). Place remaining almond flakes on top of the batter.

7. Microwave separately for 50-secs till it risen (timing may vary depending on microwave used). {Do not over-cook else it will dry out fast.} Repeat for the other mug and they are ready to serve. Enjoy!



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Monday, August 24, 2015

Seafood Paella by Anna Tan

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Ingredients

3- 4 tablespoons Alce Nero Extra Virgin olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1⁄4 lb spanish chorizo, sliced
4 garlic cloves, minced
4 tablespoon Alce Nero chuncky tomato puree
1 1/4 tsp teaspoons paprika
salt
fresh ground black pepper
320ml medium grain rice (preferably bomba or Arborio)
475ml fish/ chicken/ beef broth
1 teaspoon saffron thread
8 mussels, well scrubbed (or littleneck clam or a combination)
1 big squid, cleaned, cut ring
6 medium/jumbo shrimp and deveined
2 tablespoons chopped fresh parsley, for garnish


Method

1. Preheat oven to 220C°.
2. Soak the saffron with 1/4 cup of broth heat to both, leave a side.
3. Heat the olive oil over med-high heat in a 14-inch (34 to 35 cm) paella pan or 13- to 14-inch ovenproof heavy skillet pan.
4. Saute the onions until softened, about 7 minutes.
5. Add the red capsicum and saute for about 2 minutes, or until slightly softened.
6. Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
7. Stir in the garlic and cook for 30 seconds.
8. Add tomato puree and paprika and cook about 1 minute, until slightly darker in color.
9. Season with salt and pepper.
10. Add the rice and cook for 1-2 minute, coat the rice well without browning it.
11. Pour in the broth, and stirring.
12. Cook until the liquid is absorbed, 4-5 minutes.
13. Add the rest of the broth and the saffron broth and bring to a boil.
14. Cover the pan with aluminum and put in the oven.
15. Bake for 25 minutes or until the liquid is almost absorbed.
16. Remove the pan from the oven and add the mussels, shrimps and squids and peas (optional) on top the rice.
17. Return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
18. Serve with wedge lemon and garnish with parsley.



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Sticky Date Pudding with Rum Butterscotch Sauce by Anna Tan

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Ingredients

90 gram of dates ( seeds removed)
¼ cup hot water
70 gram butter
95 gram plain flour
40 gram gula Melaka
½ tsp cinnamon powder
½ tsp nutmeg powder
½ baking powder
½ baking soda
1 egg
1 tsp vanilla extract


Rum Toffee Sauce

1/3 cup gula Melaka
¼ cup butter
1/3 cup heavy cream
¼ cup black rum
¼ tsp sea salt
½ tsp vanilla extract

Method for Making Dates Muffin (Makes 6)

1.Preheat oven at 180°C. Simmer dates in 1/4 cup water until soft, let stand 10 mins, blend to puree.
2. Beat together butter and gula melaka until light and fluffy about 4 minutes
3. Beat in 1 egg until well combined
4. Add flour, salt and mix at low speed until just combined and add dates puree.
5. Add spices and vanilla, mix well.
6. Pour into greased and floured muffin molds or baking tin and bake about 25 minutes until a toothpick comes out clean at 180 °C.
7. Serve warm with rum sauce, ice-cream or cream fraiche.

Method for Rum Butterscotch Sauce

1. In a small saucepan over low heat, combine butter and sugar melaka. When sugar has melted and mixture is bubbling, stir in the heavy cream. Allow to come to a simmer, add rum then transfer to a small pitcher and allow to cool.



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Key Lime Yogurt Cake with Lemon Cream Cheese by Rontree Chan

(Yield 12 Muffin Tin size)

Ingredients

1 Cup of All Natural Yogurt 200g ( Paul’s Brand or other)
~ pour the yogurt in a mixing bowl. Clean and dry the plastic yogurt cup
1 ¾ cup pf caster sugar (use yogurt cup for measurement)
2 cups of cake flour ( use yogurt cup for measurement)
3 nos of whole eggs
½ Tsp of Olive or Vegetable oil
1 Tsp of Vanilla essence
1Tsp of Baking powder
1 TBsp of Lime zest from 2 Limes
Juice from 2 Limes
1 TBsp of melted butter for brushing on the surface of muffin tin


Method 

(Pre-heat oven at 180 degree C.)

~ Butter the internal surface of muffin tin and lay a piece of baking paper at the base.
~ Mix all ingredients together in a mixing bowl and stir till smooth batter.
~ Pour the mixture in to muffin tin and bake for 30 mins or until the top surface is lightly browned and the edge is caramelized
~ Leave it to cool for 10 mins before de-moulding.

Lemon Cream Cheese

Lemon Curd

Whisk Juice of 1 Lemon, 1 egg and 3 Tbsp of sugar together .
Cook on double boiler ( Bain Marie). Stir constantly till thicken.
Remove from heat, add in 1 ½ Tbsp of butter till butter melted.
Cover with cling film touching the top surface and chill in fridge.
~ Using same amount of lemon curd and cream cheese, whisk till smooth.

To assemble ~ use a 1cm straw (bubble tea straw) to punch a hole at the bottom.
Use a tiny spoon to hollow out partial of the yogurt cake from the hole.
Pipe in the Lemon cream cheese from bottom to serve.



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Baked Chilli Crab Balls by Rontree Chan


(Yield 10 balls)

Ingredients

6 TBsp of canned cooked crab meat lump (Bought from Sheng Siong)
3 TBsp of Bread Crumb
3 Tsp of Prima Chilli Crab Premix sauce
1 Tsp of Alce Nero Organic Tomato Sauce with Chilli ( or tomato ketchup)
2 Tsp sugar
½ Egg (Beaten)
1 ½ Tsp Corn Flour
Spray canned Olive oil or vegetable oil for shaping and coating

Method 
(Pre-heat oven at 200 degree C.)
~ Mix all ingredients together in a mixing bowl till well blended
~ Lay baking paper on a baking tray. Spray some oil on it.
~ Oil both palm and form the crab mixture into 10 round patty shapes by pressing together between palm.
~ Place the balls on baking paper and spray some oil on it.
~ Bake for 10 mins or until firm to touch and lightly golden.
~ Serve with Chilli Crab Sauce Dip.


Chilli Crab Sauce Dip

~ Heat the 6 TBsp Prima Chilli Crab Premix sauce on a sauce pan for 30 sec.
~ Add in 200ml of water and cook for 30sec.
~ Add in 1 tsp of sugar and 1 tsp Alce Nero Organic Tomato Sauce with Chilli.( or ketchup)
~ Add in a little corn flour water for thickening.
~ Off fire and add in one beaten egg with lid covered for around 30 sec.
~ Serve with crab ball or toasted bread.



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Sunday, August 23, 2015

Vanilla Cream Fruity Puff Pastry by Vanessa Tay

Ingredient

2 Frozen Puff Pastry
* I used Kawan Frozen Puff Pastry
3 Large Fresh Strawberries
1/3 pint Fresh Blueberries
1 tbsp Raw Sugar
1 Small Egg - lightly beaten
Butter


Method

Slightly thaw frozen puff pastry for easy shaping. Prick whole puff pastry with holes lightly with fork. Arrange the puff pastry in a 10cm round dish or similar {grease baking dish with some butter}. Fold the 4 corners inward until corner tip touches centre of pastry

Egg wash pastry and sprinkle evenly with raw sugar

After shaping, return pastry together with baking dish into freezer for 10mins

Wash and pat dry strawberry {slice} and blueberries, set aside

Pre-heat Oven to 200 deg C with Fan Force. Bake pastry for 15 mins, Centre Rack



VANILLA CREAM
Ingredients

20g Mascarpone Cream Cheese
17g Icing Sugar ** optional
1/8 tsp Vanilla Extract
100ml Dairy Whipping Cream

Method

Whisk all together until stiff peaks formed
Put in a plastic pipe bag
Refrigerate 3-4hrs before using


TO ASSEMBLE
Remove baked puff pastry from baking dish. Place it on serving dish. Pipe Vanilla Cream in the middle and top up with fresh fruits. Dust snow powder over.



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Roast Parsley Chicken with Pesto Alla Genovese Spaghetti by Vanessa Tay

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SPAGHETTI

Ingredients

100g Pasta - Spaghetti
* I used Alec Nero Spaghetti 1.6mm
1 tsp Extra Virgin Olive Oil
* I used Alec Nero
3 tbsp Pesto Sauce * can add more
* I used Alec Nero Pesto Alla Genovese
2 Cloves Garlic - minced
1/2 tsp Salt

Method

Bring a pot of water to boil with 1tsp salt
Add pasta into boiling water, stir and make sure they do not stick together. Bring water to another rolling boil. Cover the pot and Off FIRE. Leave it off from fire for 12 minutes. After 12 mins, drain all water and set aside

Heat a skillet on medium heat with olive oil. Add the garlic and sauté till fragrant, add in salt, add in pasta and pesto sauce into the skillet. Stir to combine well



ROAST PARSLEY CHICKEN
Ingredients

2 Chicken Thighs - Debone

1 tbsp Extra Virgin Olive Oil
* I used Alec Nero
1 tbsp Light soy sauce
1/2 tbsp Sesame Oil
1 tbsp Shaoxing Hua Tiao Chew
1/4 tsp Salt
a dash of Parsley Flakes
*I used Mc Cormick
a dash of Black Pepper

Method

Marinate the chicken overnight with above condiments

Pre-heat OVEN to 180 deg C and grill chicken for about 30 mins



ROASTING VEGETABLES 
Ingredients

1 Whole Carrots - Cut into round chunks
1 Pack King Oyster Mushrooms - Thick Slice
Dash of Black Pepper

Method

Toss carrots and mushrooms with Chicken Marinade {sauce from the above marinated chicken} and black pepper
Place carrots and mushrooms directly under the chicken, because mushrooms are tasteless, let the mushrooms absorb the flavour from the chicken
Spread the vegetables as a thin layer on the roasting tray. Then prop the chicken on top of the vegetables
The good thing about roasting vegetables with your chicken is that the aroma of the vegetables will enhance the taste of the chicken



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Strawberry Friands by Jeannie Lee


Ingredients

3 eggs whites
90gm butter - melted
120gm Icing sugar
50gm Cake flour
70gm Ground Almonds
Strawberry for toppings

Method

Preheat oven at 170°C
Shift flour and icing sugar together.
Whisk egg whites until stiff peaks.
Add in sieved flour, icing sugar and ground almond. Mix into smooth batter.
Pour melted butter to combine well.
Scoop batter into cupcakes cuppies, 3/4 filled and top with strawberry.
Bake for 25 to 30mins.
Once cakes cooled, dust lightly with powder sugar and serve


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Baked Pesto sauce chicken with Pasta sauce & Kimchi by Esther Tho


Ingredients

1 pc Boneless chicken thigh
3 tsp of Organic Pesto Genovese
1 tbsp of cut Kimchi
3 tbsp of Organic Pasta Sauce Napoletana
Salt & pepper to taste
Fried Silver fish (ikan bilis)
Sesame oil

Method

1. Clean and dry chicken thigh.
2. Marinate chicken with Pesto sauce, salt & pepper. (overnight or at least 2hours)
3. Pan fry the chicken skin side down till slight brown. (about 2-3mins)
4. Transfer immediately to oven. Bake at 190deg C in a preheated oven for 10mins at the lowest rack and 10mins at the highest rack.
5. Preparing the mix pasta sauce. Cut Kimchi to smaller portion. Mix into pasta sauce and cook warm.
6. Once mixed sauce done drizzle some sesame oil.
7. Pour mixed sauce, sprinkle fried ikan bilis onto the sauce and top with baked chicken.
8. Garnish with parsley.


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Crabby Shrooms Spaghetti by Jensie Tan

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Ingredients

1. Red chilli
2. Garlic
3. Ginger
4. Chilli powder
4. Sea Salt
5. Sugar
6. Water
7. Crab
8. Spaghetti
9. Cheese
10. Mushrooms
11. Culinary herbs


Steps

1. Wash the crab and open up accordingly.
2. Put the crab legs into a bowl of water and heat up in the oven.
3. Blend red chilli with garlic and ginger until soft.
4. Remove the crab frm oven and pour the essence into the fry chilli mixture. Slowly add in chilli powder, sea salt and sugar also.
5. Put in the crab cover and crab gong to continue frying. (Note: Do not stir or else the crab cover will broke into pieces)
6. Once the chilli crab is cooked, set aside.
7. Boil water, add a few drops of oil into the water. Follow by spagetthi to cook for 5-10mins.
8. Pour the spagetthi water away.
9. Mix spagetthi with culinary herbs.
10. Sprinkle cheese and mushrooms on the plate and put into oven to melt the cheese.
11. Remove the plate from the oven. Twist the spagetthi and set on plates with crab meat and chilli sauce over it.

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Golden Jubilee Tofu by Jensie Tan

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Ingredients

1. Tofu 120g
2. Egg yolks 145 g
3. Fine granulated sugar 80g
4. Soya bean milk 135g
4. Whipping cream 120g
5. Gelatin 6g
6. Rum 4g


Sauce for surface 

7. Water 250g
8. Apricot glaze 50g
9. Fruits 250g
10.gelatin 14g 

Steps

1. Grind bean curd using a sieve and add egg yolks to mix together. (Mixture A)
2. Boil fine granulated sugar, soya bean milk and whipping cream and add it the mixture A.
3. Dissolve gelatin in water and pour to the mixture A above.
4. Add whipping cream follow by rum slowly into the mixture A above.
5. Pour the mixture A into cups.
6. Boil water, fine granulated sugar and apricot glaze until it started to evaporate. (Mixture 😎
7. Dissolve gelatin in water and pour to mixture B.
8. Pour the mixture B onto Mixture A in cups and top with fruits decoration.



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Organic Pesto Genovese Spaghetti with Baked Salmon by Jeannie Lee

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Ingredients

200gm Alce Nero Organic Spaghetti
2 clove chopped garlics
60gm Alce Nero Organic Pesto Genovese
1tbsp olive oil
4 cherry tomatoes - cut half

Method

Put a pot of 2 quarts water to boil. Once boiled, add the spaghetti and cook for 8mins. Drain and set aside.
In a pan, add 1tbsp olive oil, add chopped garlics and cutted cherry tomatoes. Give a good stir. Add pesto genovese sauce and stir well.
Add cooked spaghetti into the sauce and mixed evenly till combine.
Dish out and place on a serving plate.

Baked Salmon
250gm Salmon fillet
5 cherry tomatoes - halved
1/2 lemon - sliced thinly
Olive oil
Salt, pepper
Thyme
One big sheet aluminium foil

Preheat oven 170 deg temp.
Clean n pat dry salmon.
Sprinkle salt, pepper and olive oil onto salmon and marinate for 30mins.
Place all the ingredients together in an aluminium foil. Seal the aluminium foil and fold like a bag.
Place in a baking dish and bake for 20mins at preheated oven at 170 temp.
Once cooked, open the aluminium bag. Place the baked salmon onto cook spaghetti and serve hot.


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Peach Cobbler by Esther Tho

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Ingredients

1 US white peach
1 ½ tbsp Organic Peach Jam
1 tbsp brown sugar
1 tsp of Cinnamon powder
1 tsp Lemon zest
½ Lemon juice from ½ Lemon


Pastry

165g Top flour / all purpose flour
100g cold salted butter
¼ tsp of salt
1 tbsp of Nestum Cereal

Method

1. Salt add in flour. Cut butter into the flour using fork or a potato masher till crumble (avoid using hand which may melt the butter). Lastly add in cereal and mix well. Set aside.
Peach Filling
1. Cube or slice peach in chunks.
2. Add brown sugar, cinnamon and peach jam. Mix well.
To assemble and bake
1. Scoop the crumble into a bake tin 5’x8’ spread a layer of the crumble and slightly press. (optional)
2. Pour in all the cut Peach and well spread.
3. Top with crumble, cover to the top.
4. Bake at 190deg C for 30mins. On middle rack.
5. Serve with Vanilla ice-cream and Organic Peach Jam.


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Apple Roses Puff Pastry by Michelle Heng

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Ingredients

2 apples
1 pc 24x24cm Pampas puff pastry sheet
3 tbsp apricot jam
1/2 bowl + 2 tbsp water
1/2 lemon (juiced)
Ground cinnamon
Icing sugar
Plain flour
Olive oil

Steps

1. Cut apples into halves, core and slice them thinly.
2. Put the sliced apples into 1/2 bowl of water that is mixed with lemon juice, microwave for 3mins. Drain and set aside.
3. Mix apricot jam with 2 tbsp of water and microwave for 1min. Stir to mix well then set aside.
4. Place and cut slightly thawed puff pastry on floured counter top into 4 cm thick long strips.
5. Brush the strips with apricot jam, arrange overlapping apple slices (red skin facing outwards) on half of the puff pastry.
6. Sprinkle some ground cinnamon over the apple slices, fold the other half of the puff pastry covering half of the apple slices. Roll the puff pastry as one would with a swissroll.
7. Repeat steps 5 & 6 till all the puff pastry are done. Place the apple roses in a greased muffin baking pan.
8. Bake at 190 deg C for 40-50 mins till the puff pastry is cooked through.
9. Sprinkle icing sugar over the apple roses and serve the dessert warm.
10. Enjoy!



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Chicken Rice in a Wing (in 2 styles) by Michelle Heng

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Ingredients

(Rice)
1.5 cups rice
1 pkt Hainanese chicken rice paste (50g)
1 tbsp oil
5 cloves garlic
5 cloves shallots

(Chicken Wings A)
4 chicken wings
1 tbsp Hainanese chicken rice paste

(Chicken Wings B)
4 chicken wings
1 tbsp honey
1 tsp garlic salt
1 tbsp hoisin sauce
1 tbsp shaoxing wine

Glaze 

1 tbsp hoisin sauce
1 tbsp honey

Garnish

3 tomatoes (for sauces)
1 tbsp spring onion (finely chopped for steamed chicken wings)
1 tsp sesame seeds (toasted for baked chicken wings)
1/2 iceberg lettuce (finely sliced for base)

Steps

1. Debone and wash all chicken wings.
2. Marinade 4 chicken wings with 1 tbsp of Hainanese chicken rice mix for at least 1/2 hr, preferably overnight. (Chicken wings A)
3. Marinate the other 4 wings with hoisin sauce, honey, garlic salt, shaoxing wine for at least 1/2 hr, preferably overnight. (Chicken wings B)
4. Slice and fry the shallots and garlic till fragrant with 1 tbsp of oil.
5. Wash rice then mix in the Hainanese chicken rice paste and both the shallots & garlic till well combined before adding appropriate amount of water to cook in rice cooker.
6. Fluff and cool the rice before stuffing the rice into the cavity of the chicken wings till it is 3/4 filled, secured with toothpicks. Repeat till all chicken wings are done.
7. Place chicken wings A into a microwave steamer and steam on high heat for 5mins. Once done, do not open steamer, set aside.
8. Combine ingredients for glaze and add some of the remaining marinade for chicken wings B, microwave for 1 min, mix well.
9. Bake chicken wings B in preheated oven for 20mins at 190 deg C, flip and glaze at half time for even browning. Grill a further 3-5mins if not brown enough.
10. When all the chicken wings are done, remove toothpicks before serving.
11. Garnish with spring onion for steamed chicken wings & sesame seeds for baked chicken wings. Serve hot with chilli & black soy sauce for the steamed chicken wings (A) and Thai sweet chilli for the baked chicken wings (B).
12. Bon appetit!

Notes

1. Can use any chicken rice paste of your choice or cook your own from scratch or buy from chicken rice stall (2 packets should be enough). There will be some leftover chicken rice after filling all the chicken wings, hence do scoop out a portion as and when needed to fill the chicken wings so as not to contaminate the rest of the rice.
2. For those who made your own chicken rice or stall bought, can marinade the chicken wings A with 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp minced lemongrass and 1/2 tsp salt for at least 1/2 hr. Remove all these ingredients from the chicken wings surface after steaming for better plating presentation.
3. For chicken wings B, can be deep fried or air fried.



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Figs & Cheese Puff Pastry by Darwin Gosal

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Ingredients (serve 6)

1 roll of frozen puff pastry
1 egg yolk
1 tbsp water
75g blue-cheese (or cream cheese)
1/2 orange
4 tbsp sugar
1 tsp cinnamon
1 tbsp honey
2 sprigs thyme
salt and pepper


Cooking Directions

  1. Preheat the oven to 180 ºC. Cut 6 rings out of the puff pastry and place onto lined baking tray. Gently prick the pastry surface with fork.
  2. Whisk the egg yolk with water and baste the pastry with it. Set aside.
  3. Juice and zest the orange, pour it in a bowl and mix with sugar, cinnamon, and honey.
  4. Cut each figs into 4 quarters and lay them in a baking dish. Pour the prepared mixture (in step 3) over the figs and add the sprigs of thyme (and add a pinch of salt and pepper as desired).
  5. Baked the figs and pastry for about 10-12 minutes at 180 ºC.
  6. Separate each pastry into half and put blue-cheese and figs in the pastry, distribute the sauce and serve warm.

Credit: Adapted from Sabine's recipe @ Kitchen Stories.


Discussion: https://www.facebook.com/photo.php?fbid=10153627580916584&set=gm.875302182538859&type=1&theater

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Crunchy Baked Pork Chop by Darwin Gosal


Ingredients (serve 4)
A: Caramelised Onion
50g butter
2 onion, sliced

B: The meat
4 pork loin (150g-200g each)
3 tbsp salt
1.5 litre water

C: The crumb
6 slices white bread
1 shallot, minced
3/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

D: The savoury
2 tbsp parmesan cheese
2 tbsp chopped parsley
1/2 tsp fresh thyme

E: The coat
3 egg white
3 tbsp mustard

F: The foundation
3/4 cup plain flour 

G: The extra
4-8 slices prosciutto


Cooking Directions
[Ingredients A] In a pan, heat up butter, over medium heat stir fry onion until golden brown, around 1.5 hour. Set aside.

[Ingredients B] In a container, brine the meat in salt and water for 30-60 minutes.

[Ingredients C] Cut the bread into small pieces (remove the side of the bread) and bake at 140 ºC for 30 minutes.
Pulse the bread in food processor until coarsely ground.
Add in the rest of ingredients C and bake at 120 ºC for another 10 minutes or until golden brown.
Add ingredients D into bread crumbs, transfer to a plate.

[Ingredients E] In a separate bowl, whisk together egg white and mustard, transfer to a plate.

[Ingredient F] In yet another separate plate, pour the flour.

[Using A, B and G] Place 1/4 portion of the onion on top of each slice of pork loin, then wrap the loin with 1-2 slices of prosciutto.

Coat the loin with plain flour, then dip it into the egg white mixture, and coat with breadcrumbs.
Bake in preheated oven at 220 ºC for 25 minutes
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