Sunday 13 July 2014

Pork knuckles & ginger in black vinegar by Veronica Ng

Recipe link :

Puff Pastry Tart with Asparagus, bacon and egg by Ronnie Chan

Puff Pastry Tart with Asparagus, bacon and egg

Ingredients A
Cut 1/2 of the square sheet puff pastry (rectangle shape)
2 strips of bacon
3 asparagus spears
1 tsp olive oil
100ml milk
1 tsp fresh thyme, finely chopped
2 tbsp gruyere cheese, grated
2 eggs
salt and pepper to taste
egg wash

Preheat an oven to 200°C.

1) Cut the pastry into approximately 13 cm by 24 cm rectangle and place on a baking paper. With a knife score a border around the rectangle approximately 1.5 cm from the edge. Using a fork, prick the center area of the dough and brush only the border with the egg wash.
Refrigerate for at least 15 minutes.
2) On a baking tray place a baking paper and strips of bacon on one half and the asparagus on the other. Sprinkle asparagus with olive oil, salt and pepper. Put in oven and bake for about 10 minutes. Or it can be pan fried.

3) When you remove the asparagus and bacon from the oven, place the dough on a baking paper instead and bake for about 8 minutes. If the dough fills up with air and starts to bulge, pierce it with a fork.

4) In a heated small pot, mix the milk with the thyme. Add salt and pepper to taste. leave to cool.
5)When you remove the dough from the oven, press down the center with back of spoon and spread the milk mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with cheese and then place the bacon on it. Crack the eggs onto the pastry and then place the roasted asparagus spears. Egg wash the rim again if needed. Bake until the egg whites are set and the yolks are still soft, about 8-10 minutes.

Saturday 5 July 2014

Mascarpone Oreo Cheesecake by Karen Yee

Mascarpone Oreo Cheesecake

The Crust
200g Oreo cookies (without the cream)
55g melted butter

The Cheesecake
500g mascarpone cheese
500g cream cheese
1.25 cup of sugar
1 tsp vanilla extract
4 eggs
80g of oreo cookies broken into pieces(without cream)

For the crust
Line an 8" springform pan.
Process the cookies till fine.
Mix well with the melted butter.
Press evenly onto the 8" springform pan.Wrap the springform pan with aluminium foil.
Chill in the fridge while preparing cheesecake batter.

For the cheesecake
Preheat oven to 160C. Prepare a roasting pan and some hot water.
Cream the cream cheese with the sugar well.
Add the mascarpone cheese and mix well.
Add vanilla extract and mix well.
Add eggs one at a time and beat well.
Fold in the Oreo pieces.
Pour the batter into the springform pan.
Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Steam bake for about 1hr. 10 mins. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
Remove the cake from the oven and let it cool on the wire rack for about an hour .Sprinkle more Oreo  crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.

Gula Melaka Huat Kueh by Samantha Ng

Thai Style Steam Fish Soup by Roxana

(Chicken) Shepherd Pie recipe by Ronnie Chan

 'Chicken' Shepherd Pie (For 3 mini cocotte pot size)        
Ingredients A           
4 nos    Russet Potatoes       
1 Tbsp    Salted Butter       
3 Tbsp    Heavy Cream or whipping cream       
3 Tbsp    Parmesan grated cheese       
Some    Salt and grounded black Pepper       
1. Peel potatoes, cut into quarter. Place in a salted boiling water           
    for around 25mins or till it turn soft.           
2. Let the potatoes dry out for 10 mins and mash in a bowl with           
     butter, heavy cream and lots of salt and pepper.           
3. Add in parmesan cheese and continue mixing it. Test the            
    taste and add salt and pepper to own preference.           
Ingredients B           
3 Tbsp    Vegetable or peanut oil       
1 whole    White Onion (diced)       
10 pcs    Brown button mushroom (diced)       
1/2 pcs    Carrot (diced)       
1 no    Russet Potato (diced)       
2 pcs    Chicken breast (tenderise with hammer and diced)       
    Or can use chicken leg with skin and fat removed.       
Some    salt and pepper       
2 tsp    curry powder       
1 tbsp    light soy sauce       
2 tbsp    chinese wine (hua diao jiu)       
1 1/2 tbsp    Oyster sauce       
16 pcs    basil leaves (finely chopped)       
2 tsp     corn flour       
8 tbsp    water       
1 tsp    dry mixed italian herb (optional)           
1. Heat the pan with oil. (medium heat)           
2. saute the onion and carrot till fragrant.           
3. Add in the mushroom and season with salt and pepper.           
4. add in the chicken and potato, stir fry for a minute.           
5. add the curry powder and continue stir fry. Need not cook           
    thru the chicken.           
6. add in soy sauce, chinese wine and oyster sauce.           
7. add in basil leaves and stir fry till fragrant.           
8. add in the corn flour and stir fry to cook the flour.           
9. add in the water and dry herb.           
10. lower the heat. Cover with lid and let it simmer for 20mins or           
    till the potato is soft.           
Assemble and bake. (Preheat Oven 190DC)  
1. distribute the filling (B) into the cocotte or any baking dish.           
2. use the back of the spoon to press and compact the filling so           
   that there is no empty gap.           
3. top up the surface with the mashed potato (A)            
4. run a fork thru the top surface of the potato to achieve            
    scoring lines.           
5. bake in oven for 20mins on top rack. If the potato is not           
   brown enough, increase to highest heat (only top heating , off            
    the bottom heat) for another 5 mins.           
6. serve it after cooling for 5 - 10mins, cos the filling inside very           

Shephard's "Pork" Pie by Samantha Ng

Fried Koko Noodles by Samantha Ng

Mango and Oreo Wafer Muffins by Samantha Ng