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Published by Priscilla Chew, 2019-05-05 03:28:27

Iron Chefs- Dish with a STORY



Your Guide to Happiness

K i tc he n Re ci pe s
Marina Bay Financial Centre
t o Su p po r t th e Co mp a ssi o n Fu nd

~~ 2 01 9 ~ ~

People Make Memories

1, 2 3

In this limited-edition recipe book,
Dish for Sustenance Dish with Mom
our people have come forward to
Third-milk-cake Kueh Lapis
share dishes and recipes which have
special meaning to them in support of
the fund-raising effort.
4 5

Dish with Grandma Dish in a Cold Day
This is the third-year-running of
Turnip Cake Brazilian Cheese Puffs
Singapore Rio MasterChef Cook-off.

We would like to take the opportunity
to thank the organizing committee of
Employees Volunteering Programme 6 7,8

(EVP) for their persistence and passion
Dish from Childhood Dish from Home
in continuing the good cause.
Raspberry Flummery Sheng Jian Bao (“Dumpling”)

9 10

Dish anytime, anywhere Dish for Chinese New Year
Chinese Potato Pancake Fried Nian Gao

11 12

Dish from Sister Local Dish
Brownie Mee Soto

13, 14 15, 16

Dish with Romance Dish with Kids
Chocolate Scone Gremlins Cupcake
Iron Ore & Friends

Huynh, Elvis Huynh, Elvis

When I was a budding bachelor, I woke up one morning to a bare
cupboard that only contained stale sponge cake, thickened
cream, condensed milk, iced coffee and coffee-tequila (Patron of
course!) whilst nursing a hangover from an evening of heavy
drinking. In that state, anything edible was considered
sustenance so I combined all of these ingredients into a bowl and
stored in the fridge for it to soak and harden slightly. After
bragging to my then-girlfriend (now wife) about my culinary
abilities, she laughed and told me that Mexicans had actually
created a food called three-milk cake that was much more
refined (albeit required more effort, which I am now sharing).
In any case, my bachelor version is quite delicious if our team
don’t have the inclination to bake… ~~ Elvis ~~


1. In a large bowl, with a mixer on high speed (use whip
attachment if available), beat eggs and sugar until thick and
MY R EC IPE pale yellow, 5 to 6 minutes. In a small bowl, mix flour and
Three-milk-cake baking powder. With mixer on medium speed, gradually add

flour mixture in small increments and beat until smooth.
Scrape batter into a buttered 9- by 13-inch baking pan.

2. Bake in a 325° regular or convection oven until a toothpick
8 large eggs 1 cup milk inserted in the center comes out clean, 30 to 40 minutes.
1½ cups sugar ¼ cup strong coffee
2 cups flour 1 teaspoon vanilla
1 tablespoon baking powder Whipped cream 3. Meanwhile, in a blender, whirl condensed milk, evaporated
1 can sweetened condensed milk Sliced strawberries milk, regular milk, Kahlua, and vanilla until well blended. Pour
1 can evaporated milk evenly over hot cake; let cool about 15 minutes, then cover

and chill until cake has absorbed all the milk mixture, at least
3 hours, or up to 1 day.

4. Cut cake into squares or rectangles, lift out with a wide
spatula, and set on plates. Top each piece of cake with a
12 BAKE spoonful of whipped cream and garnish with strawberries.

01 02

Suganda Rossinta Wallace Woo

Kueh Lapis Turnip Cake

My grandmother made this for me growing up and up until now. Great as a breakfast
dish but I personally can have it for all three meals a day. ~~ Wallace ~~

1. Beat the butter till creamy white
30 eggs (27 egg yolk and 3 egg white) 2 Daikon Chinese turnip, peeled and 1. In a large non-stick pan, heat olive oil over medium-high heat.
250g sugar shredded Sauté green onion and ginger for about 30 seconds.
2. Beat the egg yolk and sugar until fluffy and tripled in volume 1 1/2 Chinese sausages cut into small
175g flour pieces
2. Add chopped sausage and shrimp pieces, cooking for another
3 tablespoons of milk powder 1/4 cup dry shrimps soaked, strained minute. Add shredded daikon and sauté for 1 to 2 minutes.
3. Beat the egg white till fluffy and add to mixture 1. and chopped)
2 tablespoons of condensed milk Add in the remaining ingredients, reduce heat to medium-low

2 teaspoons of wine 4 tablespoons olive oil and cover, simmering for 5 minutes. Set aside to cool.
1 teaspoon of Lapis Legit/Spekkoek 4. Slowly add in 175g flour, milk power and spices to mixture 1 teaspoon Ginger minced
spices from step 2. Beat at low speed until the mixture is well 2 tablespoons green onion chopped 3. In a bowl, mix the rice flour and water. Pour into the cooked
mixed. Add condensed milk, wine and mix well. Add in 1 1/2 teaspoons salt turnips and mix well. Pour batter into a medium size oven safe
500g butter
mixture from step 3 and mix well. 1/2 teaspoon sugar glass container.
1/4 teaspoon chicken bouillon
powder 4. Add water to the Instant Pot's 2 cup mark. Place the container
5. Bake at 230 degrees Celsius for each layer. About 5 minutes on the steam rack. Close the Instant Pot and press the steam
SERVES 12 per layer. 1 1/2 cups rice flour
1 cup Water function, adjusting the time to 45 minutes cooking.

METHOD BAKE Kueh Lapis is a very popular cake in Indonesia and is served as a 5. When time is up, wait for another ten minutes, allowing for
holiday treat especially during Christmas, CNY and Hari Raya. It was SERVES 4 initial natural pressure release. Finish releasing any additional
developed during the colonial times in the Dutch East Indies. pressure with a quick release.
Many housewives during my Mum’s era know how to bake this Kueh
DIFFICULTY 9/10 lapis and this left a deep impression/memories in me about this cake 6. Take out the steamed turnip cakes and set aside to cool, then
because it has more than 18 layers, and need to do it layer by layer. I METHOD FRY covering and chilling for a few hours.
will see my Mum in front of the oven baking this cake layer by layer
with patience and of course, the delicious aroma will be drifting
MINUTES MANY around the house. The ingredients are considered to be quite DIFFICULTY 5/10 7. Use a knife to loosen the turnip cake along the edges of the
expensive to us, so we will only get to eat this cake maybe 1 or 2 glass container. Flip the container and pry out the turnip cake.
times a year. We always look forward to the festive seasons because Slice 1/3 of the cake and pan fry it with oil until both sides
my Mum will start to bake this Kueh Lapis. turn light brown.
Picture from:
~~ Rossinta ~~ MINUTES 20

03 04

Rafael Azevedo Matthew Szekely

Brazilian Cheese Puffs Raspberry Flummery

I like it because it’s the perfect snack to go with coffee on a cold day ~~ Rafael ~~

1. Combine Aeroplane Original Raspberry Jelly crystals and
Butter for greasing 1. Preheat the oven to 220C. Grease a 24-hole muffin tray 1 x 85 g packet Aeroplane Original boiling water in a medium bowl. Stir until fully dissolved.
70g Gruyere cheese, rind removed and set aside Raspberry Flavour Jelly Cover and refrigerate until the consistency of a thick syrup
and cut into pieces (3 cm) 1 cup (250 mL) boiling water (1-2 hours).

160g full cream milk 2. Place cheese into mixing bowl and grate 10 second / 1 x 375 mL evaporated milk, 2. Using an electric mixer, beat evaporated milk with slightly
60g vegetable oil speed 9. chilled set jelly on high speed for approximately 5 minutes or until
1 egg Fresh raspberries doubled in volume. Should be thick and glossy.
170g arrowroot flour 3. Add all remaining ingredients and blend 20 second/speed 3. Spoon into 8 individual serving bowls, cover and refrigerate
1 tsp salt 8. for 2 hours or until set firm. Serve with fresh raspberries.

4. Spoon into 8 individual glasses, cover and refrigerate for
4. Scrape down the sides of mixing bowl and blend for another 2 hours or until firm set. To serve, top with a dollop
SERVES 24 further 5 second / speed 8. SERVES 8 of yogurt and fresh raspberries.
5. Fill each muffin mould ¾ full with batter. Bake for 12-15 flummery
minutes or till puffy and lightly browned Who doesn’t like jelly? Who doesn’t like sweetened condensed milk?
Combine them for the ultimate sugar rush dessert!! Back in my

DIFFICULTY 53/10 6. Remove from oven to cool in tin for a few minutes before DIFFICULTY 1/10 twilight years (8yrs old) I had the sweet childhood of baking and
cooking with my mum, the undisputed chef of the family. I have
serving warm.
many memorable experiences including being rushed to hospital for
burning my whole hand on a hot plate but I digress. Every time we

MINUTES 30 MINUTES 120 went shopping and bought sweetened condensed milk, I knew that I’d be secretly drinking straight from the can in no time. Flummery
has so many options~! Layer the jelly and the flummery, add in fruit,
experiment with different colours, or flummery just on its own is so
soft, creamy and sweet. ~~ Matthew ~~

05 06

Kanden Sheng Kanden Sheng

Sheng Jian Bao Sheng Jian Bao


Dough 1. Prepare the dough: In a large bowl, mix flour, yeast and
200 g all-purpose flour sugar. Pour in water little by little while stirring with a pair
110 g warm water of chopsticks (or a fork). Then knead with your hand until a
1/2 tsp. instant yeast smooth, elastic dough forms (see note 3). Cover the bowl
Starch water with a wet kitchen towel. Leave to rise in a warm place
1/2 cup of water until double in size. It will take between 40 minutes to 1.5
1 tbsp. starch hours depending on the room temperature.
Other ingredients
2. Mix the filling: Put all the ingredients for the filling (except
1 tbsp. oil
Roasted black sesame seeds for for water / stock) into a large bowl. Swirl constantly in the
garnish same direction while gradually adding water / stock spoon
by spoon into the mixture.
Green onion for garnish
1/2-pound ground pork 3. Shape the buns: Knead the dough on a floured work surface
Shanghai fried dumpling (Sheng Jian Bao) is one of the popular 1 tbsp. light soy sauce until it goes back to its original size. Divide it into 20 equal
dishes in Shanghai, its crispy crust, juicy gravy and tender pork 1 tbsp. oyster sauce portions. Roll each piece into a disk-like wrapper. Hold the
have constituted the key elements of this traditional delicacy. 1/2 tsp. salt or more as needed wrapper in the palm of one hand. Place some filling in the
During my childhood, I always wander around the restaurant as the Pinch of pepper middle. Use the other hand to fold the edge anticlockwise
aroma of food is so irresistible, I am still reminiscent of Sheng Jian 1/2 cup chopped cabbage by pinching with thumb and index finger until the bun is
Bao as it always invokes good memory of my childhood. 1/2 tsp. sugar completely sealed (please refer to the images). Leave to
1 tsp. sesame oil rest for 15 minutes before frying.
~~ Kanden ~~ 2 green onions, chopped
1-inch root ginger, chopped
2 tbsp. hot water 4. Fry the buns: Heat up oil in a frying pan over a high heat.
Place in the buns. When the bottom part becomes golden
brown, pour in water then cover with a lid. Uncover when
the water evaporates completely. Sprinkle sesame seeds
and spring onion over. Cook another 1-2 minutes to crisp up
(see note 4 & 5).


07 08

Sha Meng Joanne Liew

Chinese Potato Pancake Fried Nian Gao

Life is simple, so is delicious food. ~~ Sha Meng ~~ It reminds me of Chinese New Year and time spent with my family. As far as I can remember,
I’ve only had it once so far and my brother made this personally for my entire family when I
was a kid. I still miss it and bugs him to make it again. ~~ Joanne ~~

2 middle size potato, shredded 1. Peel the potatoes and cut into thin shreds. You may use a INGREDIENTS COOKING STEPS
1/2 cup starch shredding tool. Try to make them similar in size so the 1 whole nian gao (Chinese New
1/2 tsp. salt or as needed Year Cake), sliced 1. Create Egg Mixture: Mix 2 eggs and ¼ tsp salt together in a
1 pinch of black pepper powder cooking time can be similar too. 1 tablespoon coconut oil or peanut small bowl.

1 tsp. Chinese five spice powder oil 2. Pan Fry the Nian Gao: Heat pan over medium heat. Add 1
1/2 tbsp. vegetable oil 2. In a large bowl, add salt, ground black pepper powder, five tbsp of coconut oil or peanut oil onto the pan. Dip Nian
spice powder and starch. Mix well and set aside for around 5
Dips Egg Mixture: Gao slices into the egg mixture. Pan-fry each side for 1 - 2
1 tbsp. Chopped chili sauce minutes. 2 large eggs minutes until golden brown.
1 tsp. light soy sauce ¼ teaspoon salt
1 tbsp. boiled water or stock 3. Brush some oil in a pan, fry one side of the pancake over 3. Optional: Double dip the nian gao slices into the Egg
Mixture and pan-fry each side for another minute for more
1/2 tsp. sesame oil medium fire for around 1 to 2 minutes until shaped and "eggy" taste.
slightly brown. Turn it over and continue frying the second SERVES MANY
side. Then slow down your fire and turn over the pancake 4. Serve the Nian Gao: Absorb the oil on the Pan Fried Nian
SERVES 4 Gao with a paper towel to keep the outer layer nice &
several times to fry the two sides until crispy and brown.
METHOD FRY crisp. Enjoy the hot fragrant sweet sticky rice cake - Nian
gao with a cup of tea.
METHOD FRY 4. Serve directly or with the dips you want. It can be matched
with sweet chili sauce or tomato sauce. DIFFICULTY 6/10

DIFFICULTY 5/10 gao-new-year-cake/
pancake/ MINUTES 60


09 10

Stewart Brand Robin Ngoui

Mee Soto

I chose this dish because it’s one of my favourite dishes. Also because it

reminds me of certain period of my life :) ~~ Robin ~~


Paste 1. Take all the ingredients for your rempah or spice paste
A4 tbsp of coriander seeds mixture and pour them into a food processor. Mix well
2 tbsp of Black peppercorns until it is reduced to a smooth paste.
1 tsp of turmeric powder
4 cloves of garlic, chopped 2. In a frying pan, drizzle oil and drop in cardamom pods, star
1 cup of ginger, chopped anise, and a cinnamon stick. Fry until fragrant over
medium heat.
½ cup of galangal*
1 lemongrass stalk 3. Add the chicken into the same pan. Stir in the spice paste
1 onion, chopped roughly mixture and fry for about 10 to 15 minutes. Add 8 cups of
chicken stock to the pan and boil for 15 minutes.
4 tbsp of cooking oil
15 cardamom pods 4. Remove chicken from the pan using a pair of tongs. Tear
4 star-anise chicken into strips.
1 cinnamon stick
A basic rule of baking is that, in general, it's almost impossible to make an inedible batch of 3 litres of water 5. Strain the resulting stock mixture from your frying pan.
brownies." 1 tomato, cut in half You can also add salt and sugar, to taste.
4 pieces of chicken (legs and thighs)
250 grams of yellow noodles 6. In a separate bowl, boil or blanch* noodles (as needed)
~~ Linda Sunshine ~~ with bean sprouts for about 30 seconds. Drain and serve
½ cup of bean sprouts noodles on a plate.
8 cups of chicken stock
Spring onions, chopped 7. Top noodles with chicken strips; pour broth over it.
Garnish with hard-boiled eggs, tomatoes, and spring onions

11 12

Renate Ang Renate Ang

Chocolate Scone

Well…I had a puppy love crush on a boy during my sch days and I was trying to
impress him with my first bake. The recipe works well and he loves the scones
but I dumped him in the end.
1. Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
That’s not a crime right but I still feel guilty.
2. To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking
powder, baking soda, and salt together thoroughly.
~~ Renate ~~

3. Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your
fingertips, work in the butter until the mixture is unevenly crumbly.

4. Stir in the chocolate chips. Whisk together the vanilla, egg, and milk. Add the liquid ingredients to
the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional
tablespoon or so of milk, enough to make the dough come together.

5. Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your
parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the
usual flour, to keep the scones from sticking to the pan as you shape them.

6. Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6"
circles, each about 3/4" thick.

7. Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife),
pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut.
Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough
cleanly rather than pressing it together, which allows the scones to rise higher. Separate the scones a
bit, but leave them in their circle; try to leave about 1" between them at the outer edge of the

8. Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into
INGREDIENTS the center of one comes out clean; or with just a smear of chocolate from a melting chip.

241g flour 198g milk 9. Remove the scones from the oven, and transfer them to a rack to cool.
74 white whole wheat flour ¾ teaspoon salt
10. To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or
28g cocoa 113g cold butter small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from

½ teaspoon espresso power 170 semi-sweet chocolate chips the heat, and stir until the chips melt, and the mixture is smooth.

99g granulated sugar 1 teaspoon vanilla extract
11. Drizzle/spread the glaze over the cooled scones.
1 tablespoon baking powder/soda 1 large egg

Glaze - 113g semi-sweet chocolate chips, 57g liquid coffee creamer

13 14

Karina Gistelinck Karina Gistelinck

Gremlins Cupcake

I love my baking with my Iron Ore Gremlins. Baking brings back
memories from my own child hood growing up close to an Iron Ore
mine. The smell of freshly baked cake, the anticipation of eating
that first bite and the pride of having accomplished something so
good are all feelings I want to transmit to my own Iron Ore

Gremlins now. Admittedly, it can be rather messy! But among all
the mess, there is beauty and fun. Hope you enjoy moments like

that with your loved ones as well. ~~ Karina ~~

12 30 1/10


110 g butter, softened 1. Preheat the oven to 180C/ 350F / Gas 4. Line a muffin
110 g caster sugar tin with paper case.

110 g plain flour 2. Put the butter and sugar in a bowl and beat until pale
2 tsp baking powder and fluffy

1/4 tsp salt
3. Sift the flour, baking powder and salt into the bowl
2 medium eggs
4. Beat the eggs and vanilla and add to the bowl. Beat
1 tsp vanilla extract
until just combined

5. Spoon the mixture into the paper cases

6. Bake for 18 to 20 minutes until risen, golden and firm to
the touch

7. Cool in the tin for 10 minutes, then transfer to a wire
rack to cool completely

15 16

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