November 03, 2014

Crispy Nestum Cookies

Adapted from Sylvia Seow
Make 60 pieces of 3 inches cookies
Using a #40 ice cream scoop

227gm unsalted butter
200gm Nestum cereal
180gm castor sugar
100gm self raising flour
2 eggs (55gm each)
2 tsp vanilla extract

  1. Preheat oven to 180 degrees.
  2. Beat butter and sugar until creamy and volume has doubled.
  3. Add vanilla extract and eggs one at a time.
  4. Add self raising flour and mix until incorporated.
  5. Add Nestum cereal and mix until incorporated.
  6. Laid baking paper on the baking tray.
  7. Using an ice cream scoop, portion the dough.
  8. Flatten to 1 cm thickness with a fork and ensure there's 2 cm spacing apart because the cookies will expand during baking.
  9. Bake for about 20 - 25 mins until golden brown.

October 25, 2014

Creme Brulee

I have tried several recipes and realised that I have been missing the last step to achieve the desired texture – chilling overnight. The custard looks runny when it comes out of the oven, and even when it's been chilled for hours. I highly recommends chilling it overnight because the custard firms up to a thick creamy texture that's not runny, just like the ones you eat in some French restaurants.

This custard is baked in a shallow baking dish of 26cm (see photo at the end of this post). The custard should still be wobbly in the middle when shake gently. If you are using small ramekins, please reduce baking time to 30 mins and do the shaking test.

600ml Bulla Thicken Cream
6 egg yolks (55gm eggs)
6 tbsp heaps of brown sugar for caramelise
3 tbsp heaps of castor sugar
3 tsp vanilla bean paste


  1. Preheat the oven at 150 degrees.
  2. Using a electric whisk, whisk the egg yolks and sugar until colour turns pale.
  3. Add vanilla bean paste and mix well.
  4. Using a small fire, bring the thicken cream to a simmer. Switch off the fire once you see tiny bubbles at the side of the pot.
  5. Pour the cream gradually into the egg yolk mixture while whisking it to mix well.
  6. Put the ramekin into a baking tray.
  7. Strain the cream into the ramekin.
  8. Place the baking tray in the oven before pouring hot water into the baking tray to create a water bath.
  9. Bake at 150 degrees for one hour or until the sides of the custard are firm and centre is wobbly when shake gently.
  10. Remove and let the custard cool. Chill overnight.
  11. When ready to serve, sprinkle brown sugar on evenly on top of the custard. Use a blow torch to caramelise the sugar. Chill for 10 mins before serving.

I am using a 26cm oval shaped baking dish.

You can get this small blow torch from home appliance shop for $9.90. The butane refill cost $2. You may need to refill at every use because of its small capacity.

July 16, 2014

Lobster Thermidor

A creamy mixture of lobster meat, mushrooms, shallots and white wine stuffed into lobster shell before browning with a gruyere cheese crust in the oven. You don't need a special occasion for Lobster Thermidor. Let me share how you can prepare this crustacean delicacy at home!

My excitement was contained in a cooler box that arrived with a friendly, smiley GoFresh delivery guy. And, I can hear squeaky sound coming from the box! 

Pardon me for my culinary desire.
Look at this beautiful USA Live Maine Lobster.

Freeze your live lobster and thaw in the chiller until ready to cook.

Start with preparing a creamy sauce for the lobster meat filling.
Using a non-stick pan, melt 50 gm of unsalted butter. Add 1 tbsp of plain flour and stir well. It will formed a paste. Gradually add 100ml of cooking cream and add 2 tbsp of white wine if you prefer. Stir until smooth. The sauce should be runny and will thicken as it cools down. Cover and set aside.

Here's the preparation of the lobster.

Remove the claw and walking legs by twisting it away from the body. 

Using a pair of scissor, cut around the shell around its belly and peel it off.

Remove the flesh.

Discard the head part and tomalley (greenish part).
Bake your lobster shell at 180 degrees until it turns pink completely.

Crack the claw with the back of your knife and remove the flesh.

Slice into bite size.

Fry one shallot with 50gm of butter until it turns transparent before adding the mushrooms.

Fry until the mushroom slices turned soft.

Add lobster meat and season with a small amount of paprika, salt and pepper to taste.

When lobster meat turned opaque, switch off the fire. Add the creamy sauce and stir well.

Spoon the lobster meat into the shell.

Top with grated gruyere cheese.

Baked at 180 degrees until cheese turned golden brown.
Garnish with parsley flakes. Serve warm.

Dipped into this lobster thermidor!

Check out the fresh live maine lobsters from the cold, clear waters of the North Atlantic at GoFresh!

- This is a sponsored post by GoFresh -

July 15, 2014

Wagyu Beef at its Best – at Home

When GoFresh sent me this Wagyu beef for review, I was skeptical. I had never succeeded in cooking a perfectly done steak at home and they always turned out tough!

I did some googling and found that Wagyu beef does not requires searing to render its fats out of the steak. You want to use gentle heat to cook it so that its fats marbling retains in the steak for optimal flavour. Do check out this video for cooking tutorial.

So, I decided to try two methods of cooking this wagyu steak. One using a non-stick pan with gentle heat and another done on a cast iron grill pan with high heat.

I was told the marbling grade for this steak is 6/7. The cattles are fed 1 litre of wine a day for sixty days before production. The end product is a true delicacy. The meat has a sweeter flavour that lifts the quality even further. 

Using a non-stick pan and small fire, add 2 tbsp of oil and fry some garlic slices to flavour the oil. Set aside when they turned golden browned.

Season the wagyu beef with sea salt and freshly grounded black pepper.
Gently laid it on the non-stick pan.

Gently flipped your steak three to four times until your desired doneness.
You don't have to rest this steak so do serve it immediately.
It will toughen up when cooled.

For the first time, I made a perfect steak. It is juicy and melt in the mouth!
Serve with garlic and more sea salt on the side.

And here's another method using high heat to sear the wagyu steak.

Using a cast iron grill pan, heat it so hot that a droplet of water sizzles & evaporates in 1 second. And it is ready for searing your steak.

Season your wagyu steak with sea salt and freshly grounded black pepper on both sides.

Laid it onto your grill pan and immediately lower to small fire. Note that I did not use any oil. Mark your steak position visually at 10am. When the steak no longer sticks and can be lift up from the pan, turned it position at 2pm.

Flipped your wagyu steak to the other side and do the same for grill marks. Fry until your desired doneness. Serve immediately with some caramelised onions and greens.

The result is also a juicy and melt in the mouth steak done so perfectly!
Enjoy these Australian wine-fed Wagyu beef at GoFresh now!

Usual price at $14 per 100g.
Now at $11 per 100g.

To enjoy this exclusive offer, simply enter the promotion code ‘wagyuSHC’.

How to use the promotion code
Enter the promotion code "wagyuSHC" in the gift certificate section. Once entered, click " Apply gift certificate". The code will automatically be applied to the shopping cart. After which, proceed to checkout. 

• Coupon code cannot be used in conjunction with other promotion.
• Promotion period: 18th July - 31st July 2014

Exclusively for members of Singapore Home Cooks

- This is a sponsored post by GoFresh -

July 09, 2014

Salmon & Potatoes Gratin

Angela Seah Thulin (Fun at Sassy's Kitchen) is a Singaporean living in Sweden. She picked up some good tips to make a good potato gratin from the locals & one of them was to boil the potatoes in cream.

I adapted her tip and boiled them in milk instead because I was planning to make a Mornay sauce for my gratin. The Mornay sauce can use the remaining milk from boiling the potatoes.

Here's a really cheesy and creamy potato gratin topped with salmon and cheese!


Boil 10 potatoes slices with 1 litres of full cream milk & 1 tsp salt. This is what's left after boiling.
Do not cover your lid as it will boil over.

Marinate salmon chunks with dried oregano herbs and a generous amount of salt.

Make a Mornay sauce by melting 100 gm butter, add 4 tbsp plain flour & stir until bubbling. Then gradually whisk & add the remaining milk from boiling potatoes. Whisk until smooth. Add 50 gm grated gruyere cheese & mix well. Add more cheese if you prefers. Season to taste.

If the sauce is too thick, just add more milk … the sauce should be runny like a creamy soup.

Pour sauce over potatoes in a baking dish

Laid your salmon over it. Bake at 180 degrees for 7 mins.

Topped with Pizza Plus cheese, leaving some space between the salmon.
If you topped the cheese evenly, it will melt into one lump of cheese.

Using fan grill mode, bake at 180 degrees until cheese turns golden brown.