(Recipe) Sticky Prune Cake

Today, I will be sharing a Sticky Prune Cake recipe taught by a culinary-trained friend, , who is well versed in Italian cuisine just as he is passionate in baking.

This recipe is a classic, dug out from Nicholas’s old trainee recipe book back in his culinary school days. It requires minimal kitchen appliances, few ingredients and zero baking experience. Trust me when I say this recipe is simple to follow, because baking and I are foes. If I can do this, anyone else can. Just follow the steps carefully. Continue reading

Cooking with Sustainable Seafood (3 Recipes included)

Following my post on the Sustainable Seafood Festival that’s happening from 8 to 15 June 2014 (read the post here: https://melicacy.com/?p=7320), this post will be dedicated to all the home cooks who want to play a part in supporting the sustainable seafood movement. Learn how to “pick the right catch” and create delicious ocean-friendly dishes. Continue reading

Recipes from Chef Cat Cora’s Cooking Demonstration at Resorts World Sentosa

It was much to fans’ exhilaration when Chef Cat Cora came back to Singapore early last May to see the launch of the new lunch menu at Ocean Restaurant by Cat Cora. I happened to be one of that lucky fangirl who got to meet her in person and had an opportunity of attending her cooking demonstration.

I will be sharing two of her recipes in this post, one of which is part of the new 4-course lunch menu at Ocean Restaurant by Cat Cora. Continue reading

(Recipes) Cooking with Perfect Italiano this Festive Season

Frantically looking for recipes to impress your loved ones this festive season? Perfect Italiano Food Fixes in 15 shares a 5-Course menu from appetiser to dessert, featuring appropriate Perfect Italiano cheeses to match each dish.

Each of the 5 dishes featured on the website (http://perfectitaliano.com.sg/foodfixesin15) comes with a 15-seconds video to demonstrate just how simple the recipes are. Continue reading

(Recipe) Chicken & Corn Puree Sauce

I’ve always had an aversion to corn kernels. You’d see me picking them out painstakingly from any dish that comes with it, or spit them out if I happen to bite into them. Its natural sweetness is something I adore –it’s the texture that irks me. With the use of Bamix Magicwand, the irksome texture of corn kernels breaks down into a smooth puree –and the flavour of corn is intensified. This is by far one of my favourite sauces I’ve made. Do try this recipe and tell me what you think! Continue reading

Gusto Italiano Flavours of Italy Culinary Workshop: Gabriele Piegaia of Burlamacco Ristorante (Recipes included)

In conjunction with the month-long gourmet programme Gusto Italianoa series of dinners and culinary classes featuring outstanding local culinary stars and renowned Italian restaurants across the island – the Flavours of Italy Culinary Workshops held at ToTT offer gourmands an opportunity to interact and learn from their favourite Italian chefs.

Read about my Gusto Italiano dinner experience at Il Lido here: https://melicacy.com/?p=6194

I recently attended the Flavours of Italy Culinary Workshop featuring Gabriele Piegaia of Burlamacco Ristorante.

Some background info on Chef Gabriele: He started out at Michelin-star kitchens in Italy, namely Ristorante Antica Zecca and Ristorante Antica Osteria del Bai, before arriving in Singapore in 2001. His previous appointments were at Senso Ristorante, Hotel Michael and as Executive Chef at Alkaff Mansion Restaurant before Gabriele decided to strike out on his own. The Tuscan-born chef now shares his native tradition and food as Executive Chef and Co-Owner of Burlamacco Ristorante.

Here are two recipes to share: Continue reading

Singapore-born Contestant of MasterChef Australia Season 4, Audra Morrice, shares her Nonya Chicken Curry Recipe

MasterChef Australia Season 4 draws on the success of the past series, adding a few new twists and turns along the way while delivering exciting challenges.

Lifetime, a leading channel for women in the U.S featuring high quality dramas, movies and reality series that are inspirational and empowering, is finally lunched in Asia (Channel 514 on Starhub TV).

Lifetime Asia brings the highly anticipated MasterChef Australia Season 4 to our television screens, along with other reality hits including My Life is a Lifetime Movie, The Conversation with Amanda de Cadenet, Be The Boss, Dance Moms, and The Week The Women Went.

I had the privilege of meeting up with Audra Morrice, a Singapore-born contestant of MasterChef Australia Season 4, who shared with us her background story and her cooking influences –which revolves hugely around Indian spices and fresh Asian ingredients.

We took a stroll along the streets of Little India, where we discovered new ingredients, and also bagged home ingredients to cook Nonya Chicken Curry. Continue reading

(Mid-Autumn Festival Recipe) Flaky Pastry with Organic Golden Sweet Potatoes by Feng Shui Inn, Resorts World Sentosa

Mid-Autumn Festival is around the corner. Have you made your mooncake orders, or are you planning to get your hands (and kitchen) dirty and bake some from scratch? If you’re planning on the latter, you’re in luck! The recipe in this post, (tried, tested and triumphant), is nothing like the usual ones stamped out of squarish ornate moulds.

I had the privilege of attending a mooncake-making media workshop held at Resorts World Sentosa’s elegant and luxurious Chinese restaurant, Feng Shui Inn. Emphasising hugely on healthy eating, Feng Shui Inn introduces the baked flaky pastry for the first time, which encases organic golden sweet potatoes for a healthier alternative. It is lower in calories, fat and sugar content.

They have generously provided the recipe so everyone could give them a try. This version is a twist from the traditional Teochew mooncakes that have purple yam as fillings. Continue reading

Fruity Dessert inspired by “Ice Kacang” and “Cendol”, made using the Panasonic Mixer Grinder

A common sight in the 1960s, the first ice-cold dessert introduced in Singapore was ‘Ice Ball’, which is essentially finely grated ice moulded into a ball by hand, and coated in colourful sugar syrup.

In those days, life was tough. Our forefathers sweated out in the farms, on the fields and, along the docks to make ends meet; all these in hope for a better tomorrow. Without the comforts of the air-conditioned rooms, the ‘ice ball’ was a gift descended from above. Not only did it cool down the warm bodies and aching muscles, the sugar also helped give them keep the adrenalin pumping.

Here’s a video of how this traditional ice-ball desert was made:

As standards of living improved, so did expectations of this humble ‘ice ball’. Later variations include the Ice Kachang, comprising jelly, red beans, sweet corn, attap chee (palm seeds) and drizzled with coloured syrups and condensed milk.

Another widely popular dessert sold on pushcarts during the 1960s is Cendol. Its basic ingredients are coconut milk, jelly noodles donning a bright green hue, shaved ice and palm sugar.

Inspired by these two desserts, I’ve decided to come up with a healthier version that’s refreshing and nutritional at the same time.

I’m using the Panasonic Mixer Grinder for this recipe, which helps to blend the fruits to a smooth consistency in a remarkably short amount of time. Continue reading

(Recipe) Cooking Savoury “Muffin” and Westernised “Sushi” using the Panasonic Awasewaza Oven

The Panasonic Awasewaza Oven (NN-SV30) is a highly capable and multi-purpose oven, boasting multiple features such as the microwave, steam and grill functions. Without having to look at the user manual, I played around with the oven settings and it didn’t take long for me to get chummy with it. I soon discovered the convenience and ease of creating meals with it, and it has since been incorporated into my daily lifestyle. Continue reading

(Recipe) Cooking Beef Stew using the Panasonic Microcomputer Controlled Fuzzy Logic Rice Cooker

The trivial mention of rice cookers rings bells of convenience, ease and zero intricacy. The first electric rice cooker was first invented in 1945; it is a very basic aluminium pot with a heating coil inside, with no automatic turn-off facility, and required constant monitoring during cooking. The first commercially successful automatic electric rice cooker was placed on the market in 1956, which uses a double-chamber indirect rice cooking method. Initial models did not have a keep-warm feature.

In the last decade, thanks to the ever-advancing technology, higher-end and deluxe models start appearing on the market, characterised by improved and added functions. The electric rice cooker is now a standard appliance in kitchens in most households.

As the modern generation steers away from traditions with novel ideas and cravings for the avant-garde, rice cookers nowadays are not only about producing quantities of cooked rice quickly and cheaply anymore. You can cook stews, soups, cakes, and you can even use it as a steamer if the rice cooker comes with the necessary accessories.

The Panasonic Microcomputer Controlled Fuzzy Logic Rice Cooker (SR-MGS102) awes me with its multiple features. The Pre-Program Control Panel gives you the option of cooking white rice, brown rice, sticky rice, porridge or cake, with more precise cooking alternatives such as quick cook, slow cook and steam.

Here’s the recipe of a beef stew that I made, out of the mere hankering for comfort food. The quick cook function allows me to sauté the onions and garlic like how you would over the stove (except no fire is required here). The depth of the pot also means less splattering of oil. This dish has been stewed for 6 hours (with the help of the 24-hour preset timer, without having me keep an eye of the cooking process), and kept warm overnight till ready to devour. This cooking method yields tender chunks of beef that you can easily pull apart with no effort, and intensely flavoured potatoes and carrots that’s inherited all the natural beefy goodness. Continue reading

Recipes from the Panasonic Cooking Workshop at Onaka

Honoured to be selected by the panel of judges to be one of the top 10 finalists for Singapore’s Best Cooking Blog in the Singapore Blog Awards 2013, I was also given the opportunity to attend an enriching cooking workshop held at Onaka.

Chefs Jason and Benson demonstrated several recipes utilising appliances sponsored by Panasonic, which include a rice cooker, the Panasonic microwave oven NN-SV30, and the Panasonic mixer grinder MX-AC300 / 400.

In this post, I will be recapping on the recipes we’ve learnt, supplemented by a multitude of pictures for better comprehension. Do try these recipes at home! Continue reading