Red snapper Millefeuille

Serves 10

Ingredients

1 nos Red Snapper, filleted (600gm)
40nos Cherry tomatoes
100gm Shallots, peeled
100gm Garlics, peeled
2nos Plum tomatoes, deskin
10nos Puff Pastry, 6 x 11 cm
100ml Olive oil
1 nos Orange, juices and zest
Sprigs Dill


Cooking:

1. Cut snapper fillets into some bite size. Marinate with orange zest, orange juice, olive oil, salt and pepper.
2. Sliced skinned tomatoes. In a baking tray, drizzle with olive oil and put the tomatoes, garlic and shallots. drizzle with olive oil, salt and pepper. Cover with aluminum foil. Baked at 150 degrees Celsius for 2 hours or till soft. Puree them and leave it aside.
3. Cut the cherry tomatoes into half, drizzle with olive oil and salt and baked at 100 degree celsius for 4 hours till they dried up. (You can prepare in a day in advance.)
   
4. Brush puff pastry with egg wash. Baked at 200 degree Celsius for 5 mins or till they brown. Remove them and spread the puree unto the puff. Arrange the fish and dried tomatoes unto the puff. Baked for 5 mins. Garnish with Dill. Serve hot.
   

Thai Papaya salad

Ingredients:
1nos unripe papaya(1kg)
1nos Cucumber
3nos Big Lime, juiced
2nos Garlic. sliced
2nos Red eye chili, smashed
5tbsp Peanut, crushed
3tbsp coconut sugar
1/2tsp Salt
5tbsp Fish sauce
1 handful Coriander leaves
20gm Dried shrimp, deep fried
Method:
Deskin the papaya and cut papaya into half. dig out the seeds then shred the fruit with a mandoline. Do the same as the cucumber. Put the papaya and cucumber into fridge.
In a bowl, mix in the fush sauce, sugar, salt, lime juice and 2 tbsp water. stir till sugar have melt. Taste. The sauce should be sour and sweet. Next add in garlic, 2 tbsp of peanut and chilli.
Pour the dressing unto the salad. Toss. Garnish with peanuts, dried shrimp and coriander.

Maple Glazed Drumstick

Maple-Glazed Chicken Drumstick

Ingredients:
10nos Chicken drumstick, trimmed
500ml Chicken natural jus
2nos Smoked bacon
300ml Water
sprigs Thyme
sprigs Rosemary
200ml Maple syrup
2nos Cloves
1nos Cinnamon
Corn starch
Plain flour

Cooking:

Maple Glaze:
Put in maple, cloves, Cinnamon and 200ml water into a sauce pot.
Bring to boil then simmer for fifteen minutes. Add little water and corn starch in a bowl and mix evenly. Slowly add into the syrup and adjust the consistency till you able able to coat the spoon and draw a line across it. Leave it to cool.

Chicken:
Season the chicken with Salt & Pepper. Lightly coat the chicken with plain flour.
In a big pot, add 3 tbsp of oil then add in bacon. fry till brown. Remove bacon then add in chicken. Brown the chicken over medium high heat then remove them from the pot.
Remove oil, arrange chicken with the bones facing up in the pot. add in bacon, 100ml water and natural jus into the pot. ensure it cover the meat. Bring to boil, add in herbs then simmer for 30mins or till the chicken is cooked. Removed, keep the sauce in a bowl.

Final process:
Use a brush and brush the chicken with maple syrup. Once all is done, put it under a direct heat to let the syrup caramelized. Serve at once with fresh greens and sauce.

Fruit Salad with Plum dressing

Ingredients:

300gm Red/black grapes, halves
300gm Green grapes, halves
200gm Mini plum tomatoes, halves
150gm Cashew nuts/other nuts, toasted
50gm White Sesame seeds, toasted
5tbsp Plum Sauce
Fresh squeezed Lime Juice
Sprigs Mint leaves
3tbsp Water

Preparations:

Plum dressing:
In a mixing bowl, mix in plum sauce and water. Slowly add in lime juice. Adjust accordingly to the sourness you want to achieve. Chill in fridge.

Salad:
Ensure all your fruits are cold before putting in a large mixing bowl. Add in plum dressing, sesame seeds and cashew nuts. toss evenly. Garnish with mint leaves.

**Note: do not add in nuts prior to serving as they will turn out to be soggy and lose it's crunchiness if leave in salad for too long.

Fiona's Green Tea Cupcake

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
3 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
1 cup milk
3 tbsp green tea powder

1. Cover sheet pan with parchment, rubbing butter and dusting with flour.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy.
4. Add eggs one at a time, beat until the eggs are incorporated and evenly mixed.
5. Whisk together flour, baking powder, and salt in a bowl. Add into batter and mix to combine.
6. Mix green tea powder in with the milk. Add to the batter and mix until combine.
7. Pour into prepared sheet pan(1 inch thick) and smooth flat. *Do not filled the pan full as the mixture will rise and flow out of the pan.
8. Bake for 20-22 minutes @ 180'C. It is done when a cake tester comes out clean

Note: You can use this batter and pour into cupcakes molds. Simply scoop into cupcake papers and bake for about the same amount of time.

Chawamushi

Heahz Chawamushi

INGREDIENTS (Serves 2) Yield 1 cup

1 Nos Eggs

1/2 Cup Water

2 Tbsp Mirin

1 Tsp Soy sauce

1 nos Brown Button Mushroom, sliced

2 slice Japanese Fish Cake

1 Tbsp Chopped Chives

1 Pinch Salt

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1. First, beat the eggs till evenly. Add in, water, mirin, soy sauce and salt into the egg and mix evenly.

2. Once done, get ready 2 glass cups (or any small bowl). Place mushroom and fishcake into each cup. Pour in the egg mixture thru a sieve into the cups (Remove any impurities and bubbles).

3. Place the cups into the steamer and steam for 10 mins. (**To check whether the chawamushi is done, poke a knife into the egg and take out. if it is clean, the chawamushi is done. If not, steam for another 5 mintues.**)

4. Once done, add 1/2 tsp soy sauce on the chawamushi and garnish with chopped Chives.

Heah's Mango Heaven

It never taste so good till you try my favorite "Mango pudding". The aromatic fragrance and sweet flavor of the mango sure to first give u a stop in your heartbeat. Next, when you get to taste of it, "Woa..." is the word to describe your feeling. Once the pudding is put into your mouth, it melt gently and smoothly with the heat and the saliva in your mouth. The sweetness and aroma of the mango lingers and spread in your mouth and you just can't help but to have the second spoon followed by the third and so on. Soon... you will find your tongue licking the bowl clean and your heart suddenly crave for more.

"Mango pudding, i want to taste it again" is what your heart tells you.

Waste no time, Try heah's mango pudding heaven. Sure to boost your day to the heaven.