UFS Inspirations

INSPIRATIONS FROM THE SINGAPORE NATIONAL CULINARY TEAM

PRESIDENT’S MESSAGE

It is with pleasure that this year, the Singapore Chefs’ Association is collaborating with Unilever Food Solutions on several initiatives.

For many years, Unilever Food Solutions had been a great partner and supports our culinary industry in providing quality and convenience products to minimize wasted hours and grow productivity in our kitchens.

In this recipe book, our Chefs created innovative dishes. It is crucial for chefs to have the heart to experiment and explore new dishes, to excite diners. You will also discover the beauty of food presentation in this recipe book. Food presentation and the meal experience are just as important as the taste and flavour of the food itself.

We are excited to share these creations with you!

Regards,

ERIC NEO

President – Singapore Chefs’ Association Executive Chef – InterContinental Singapore 1

INTRODUCING THE SINGAPORE NATIONAL CULINARY TEAM

From Left to Right: Koh Han Jie, Jason Goh, Nixon Low, Kong Kok Kiang, Sherine Lim, Aloysius Tay, Hoo Zhi Hao

The Singapore National Culinary team is selected and groomed by the Singapore Chefs’ Association to represent Singapore in the Expogast Culinary World Cup 2018. This competition is rated the second most important culinary competition worldwide comprising of 30 national teams. The Culinary World Cup focused on culinary techniques and chefs’ creativity where participants competed in Culinary & Pastry Art Categories and Hot Kitchen Categories in the Restaurant des Nations.

The Culinary & Pastry Art Categories include 4 different kinds of Tapas, cold festive/buffet platter, 3 different starters, 3-Course Lacto-Ovo Vegetarian Lunch Menu, 5-Course Fine Dining Gastronomic Menu, 1 show piece, 4 different individual plated desserts and the display of sweet biscuits, chocolates, petits-fours or friandises.

The Hot Kitchen Categories in the Restaurant des Nations consist of creating 3-course menus in one of the eight kitchen setups within 5 hours for a total number of 110 people.

The talented and aspiring chefs get their inspirations from cultural diversity and being open-minded to new ideas and are constantly challenging themselves to be better every day. They firmly believe that every details matter and quality ingredients will bring out their greatest creations.

2

“I LIKE TO KEEP MY MIND FRESH WITH NEW IDEAS”

KONG KOK KIANG Executive Chef | Sentosa Golf Club

MY INSPIRATION COMES FROM...

Other chefs including my own colleagues. Every idea is important to me.

JOINING COMPETITION ALLOWS ME TO… Push myself to a higher level and to keep my mind fresh with new ideas.

It also keeps my passion burning strong throughout my career.

THE WINNING FACTOR OF A COMPETITION IS… Commitment, fighting spirit and the focus on every detail.

3

“I WANT TO PUSH THE LEVEL OF MY CULINARY SKILLS”

NIXON LOW

Executive Chef | Tung Lok Group

JOINING COMPETITION ALLOWS ME TO… Break away from my comfort zone. Furthermore, I wanted to push the level of my culinary skill to compete with the best in the world.

THE WINNING FACTOR OF A COMPETITION IS… Pure hard work and determination. Patience also play a vital role.

Ultimately, it is our group of mentors that consistently guide us along the way and share with us their knowledge and valuable experience.

MY INSPIRATION COMES FROM….

Sparks of ideas after team discussions. I also like to travel to get inspiration. Every new country I travel is a whole new world of imagination.

4

BRAISED DUCK TERRINE PICKLED LILY BULB, UME PUREE

5

INGREDIENTS

食材

10人份

Serves 10

BRAISED DUCK Duck Canola Oil Brown Sugar Rock Sugar Garlic Cloves Shallots Ginger, thickly sliced Galangal, thickly sliced Cinnamon Sticks Star Anise Ligusticum/Chuan Xiong Cloves Mandarin Peels Black Peppercorn Dark Soya Sauce Light Soya Sauce Rice Wine Oyster Sauce Sesame Oil Water Knorr Concentrated Chicken Stock

1200 gm 60 ml 180 gm 120 gm 50 gm 100 gm 100 gm 100 gm 10 gm 10 gm 5 gm 5 gm 10 gm 30 gm 400 ml 200 ml 30 ml 90 ml 30 ml 4l 200 gm

红烧鸭 鸭 芥花油 黑糖 冰糖 连皮蒜米 红葱头 姜切粗丝 南姜切粗丝 肉桂 八角 川芎 丁香 陈皮 黑胡椒 黑酱油 酱青 米酒 蚝油 芝麻油 水 家乐浓缩鸡汤

1200 克 60 毫升 180 克 120 克 50 克 100 克 100 克 100 克 10 克 10 克 5克 5克 10 克 30 克 400 毫升 200 毫升 30 毫升 90 毫升 30 毫升 4 公升 200 克

TERRINE Braising Liquid Gelatine Sheet Braised Duck Meat, shredded Enoki Mushroom, blanched Black Fungus Mushroom Canned Braised Peanut, halved

500 ml 7 sheets 800 gm 120 gm 200 gm 50 gm

法式肉冻 焖煮鸭肉的剩汤 吉利丁纸 红烧鸭肉, 切丝 金针菇, 汆烫 黑木耳 罐头焖花生，切半

500 毫升 7张 800 克 120 克 200 克 50 克

PICKLED LILY BULB Lily Bulb–Wedges Sugar White Wine Vinegar Water

50 g 200 g 100 ml 300 ml

腌百合 百合瓣 糖 白葡萄酒醋 水

50 克 200 克 100 毫升 300 毫升

GARNISHES Coriander Cress Purple Edible Flower

10 ml 10 gm

点缀 香菜苗 食用紫花瓣

10 毫升 10 克

PREPARATION

法 式 红 烧 鸭 肉 冻 腌 百 合 梅 子 蓉

做法

BRAISED DUCK TERRINE 1. Rub salt over duck and marinate it for 20 mins.

2. Wash off salt and wax from under wing and thighs

of duck.

3. Scald duck with boiling water for 2 mins and

set aside.

4. In a large pan, add 60 ml of oil.

5. Add brown sugar and rock sugar and cook

till caramelized.

6. Stir fry garlic, shallots, ginger and galangal

till fragrant.

7. Add dark soya sauce and light soya sauce and bring

to boil.

8. Add water, Knorr Concentrated Chicken Stock

and bring to boil.

9. Add duck and bring to boil.

10. Lower heat, cover and let it braise for 1 to 1.5 hrs.

11. Remove duck, let it rest for 30 mins and shred it

when it is cooled.

12. Strain, remove spices and top layer of oil from

braising liquid.

13. Transfer 2l of braising liquid to another pot.

14. Bloom gelatine sheets and add it to warm

braising liquid.

15. Place everything in a terrine mould and allow to set in

the fridge overnight.

法式红烧鸭肉冻 1. 用盐搓遍鸭子全身，腌渍20分钟。 2. 洗掉鸭子翅膀和大腿上的盐巴和腊。 3. 将鸭子放入滚水中汆烫2分钟，放置一旁

备用。 4. 在一个大锅中倒入60毫升的油。 5. 加入黑糖和冰糖煮成焦糖。 6. 爆香蒜头、红葱头、姜、南姜和其他香料。 7. 加入黑酱油和酱青，煮至沸腾。 8. 倒入水和家乐浓缩鸡汤煮滚。 9. 加入鸭子再煮滚。 10. 转小火并盖上盖子，持续焖煮1至1.5小时。 11. 将鸭子取出，放置一旁30分钟。待凉却后撕

成丝。 12. 用筛子过滤卤汁，取出剩余的香料渣。去掉

上面一层油。 13. 将2公升的卤汁转入另一个锅中。 14. 将吉利丁片泡软，加入温热的卤汁中。 15. 将所有食材加入肉冻模具中，放置冰箱冷藏

一夜直至完全凝固。

PICKLED LILY BULB 1. In a pot, boil sugar, white wine vinegar and water.

2. Add in lily bulb and let it pickle for 2 hrs.

腌百合 1. 在锅中加入糖，白葡萄酒醋和水，煮至沸腾。 2. 将百合瓣泡在腌料中腌渍2小时。

PLATE AND GARNISH 1. Cut terrine into bite-sized pieces and garnish

pickled lily bulb and coriander cress.

摆盘点缀 1. 将肉冻切成适当的大小，再用腌百合和香菜苗

点缀。

6

COD BRANDADE

OLIVE TAPENADE, SOURDOUGH

7

INGREDIENTS

食材

10人份

Serves 10

COD BRANDADE Potatoes Olive Oil Salt Lemon Juice Parsley Chives

250 gm 80 ml 6 gm 30 ml 20 pcs 20 gm

焗烤鳕鱼 马铃薯 橄榄油 盐 柠檬汁 欧芹 韭葱

250 克 80 毫升 6克 30 毫升 20 条 20 克

OLIVE TAPENADE Black Kalamanta Olive Garlic Lemon Zest Thyme Leaves, finely chopped Xanthan Gum Olive Oil Water

200 gm 2 gm 1 no.

10 gm 1 gm 56 ml 65 ml

橄榄酱 卡拉马塔黑橄 蒜头 柠檬皮 百里香，切末 玉米糖膠 橄榄油 水

200 克 2克 1个 10 克 1克 56 毫升 65 毫升

COD FLAKES Cod Fillet Water Knorr Concentrated Chicken Stock

600 gm 1l 30 ml

鳕鱼片 鳕鱼柳 水 家乐浓缩鸡汤

600 克 1 公升 30 毫升

GARNISHES Sourdough Trout Roe Red Vein Sorrel, cut and refresh Red Shiso, cut and refresh

200 gm 20 gm 10 gm 10 gm

点缀 天然酵母面包 虹鳟鱼子酱 食用红脉酸模 食用红紫苏

200 克 20 克 10 克 10 克

PREPARATION

做法

OLIVE TAPENADE 1. Blend everything to a purée, push through sieve to

remove lumps and let it chill.

橄榄酱 1. 将所有食材搅拌成泥状，再用筛子过滤确保

没有任何颗粒，冷却备用。

COD FLAKES 1. Skin and pin bone cod and make sure no bloodline

is left.

2. Lightly season with salt.

3. In a small pan, add cod, water and Knorr

Concentrated Chicken stock under low heat and

poach for 10-12 mins to reach 60°C. 4. Lift cod out of chicken stock and separate it into

individual flakes.

5. Choose 9 flakes for garnish and leave the rest

for brandade.

鳕鱼片 1. 鳕鱼柳去皮后将鱼刺完全剔除，确保鱼肉 上没

有残留的血线。 2. 撒上少许盐调味。 3. 将鳕鱼柳放入锅中再倒满水和家乐浓缩鸡 汤，

开小火将鸡汤持续煮10至12分钟，直 至约60度。 4. 将煮熟的鳕鱼取出，分割成碎片。 5. 选出卖相最好的9片作为点缀，其余的留着 焗

烤用。

COD BRANDADE 1. Cook potato in boiling chicken stock till tender.

2. Drain and push through a sieve.

3. Season with olive oil, salt and lemon juice.

焗烤鳕鱼 1. 将鸡汤煮滚后，放入马铃薯煮至变软。 2. 沥干水分，使用筛子将马铃薯捣成泥。 3. 撒上橄榄油、盐和柠檬汁调味。

PLATE, ASSEMBLE AND GARNISH 1. Cut each slice of bread into 3 cm by 1 cm.

2. Lightly oil frying pan and add the bread.

3. Toast each side for 1 min and let it cool.

4. Pipe cod brandade and olive tapenade onto the toast.

5. Garnish and serve.

摆盘组合点缀 1. 将天然酵母面包切成3公分长，1公分宽大小。 2. 在平底锅中涂上少量油，放入面包片。 3. 双面各烤1分钟，放凉备用。 4. 将烤鳕鱼和橄榄酱放入裱花袋，涂到面包上。 5. 点缀后即可享用。

焗 烤 鳕 鱼 橄 榄 酱 天 然 酵 母 面 包

8

MARKET SEAFOOD ARANCINI, ASSAM FOAM PICKLED VEGETABLES, SPEARMINT

9

INGREDIENTS

食材

10人份

Serves 10

ARANCINI Onion, chopped Shallot, chopped Bay Leaf Coriander Stem Arborio Rice White Wine Clam Stock Fish Stock Saffron Olive Oil Tiger Prawn, diced Crab Claw Meat Scallop, diced Parmesan Cheese Butter Salt Pepper Spearmint Chiffonade

50 gm 50 gm 2 pcs 3 pcs 200 gm 100 ml 300 ml 300 ml 5 sprigs 100 ml 100 gm 100 gm 100 gm 50 gm 100 gm to taste 8 gm

意式炸饭球 洋葱，切末 红葱头，切末 月桂叶 香菜茎 意式白米 白酒 蛤蜊汤 鱼汤 番红花 橄榄油 老虎虾，切丁 螃蟹肉 带子，切丁 帕马森芝士 牛油 盐和胡椒粉 荷兰薄荷

BREADING MIXTURE Egg Wash Flour Breadcrumbs

5 no.

200 gm 500 gm

面糊 蛋浆 面粉 面包屑

30 gm 30 gm 10 gm 7 gm 2 pcs 50 ml 200 ml to taste

阿叁泡沫 香茅，切末 红葱头，切末 南姜，切末 黄姜 红辣椒 橄榄油 家乐浓缩罗望子酱 盐和胡椒粉

30 克 30 克 10 克 7克 2条 50 毫升 200 毫升 适量

CHICKEN STOCK (MIX WELL) Knorr Concentrated Chicken Stock Water

5 ml 200 ml

鸡汤（搅拌均匀） 家乐浓缩鸡汤 水

5 毫升 200 毫升

GARNISHES Beetroot, moulded round Salicornia Coriander Cress

40 gm 20 gm 20 gm

点缀 甜菜根，圈形 盐角草 香菜苗

ASSAM FOAM Lemongrass, chopped Shallot, chopped Galangal, chopped Turmeric Red Chilli Olive Oil Knorr Concentrated Tamarind Sauce Salt and Pepper

PREPARATION

50 克 50 克 2片 3条 200 克 100 毫升 300 毫升 300 毫升 5株 100 毫升 100 克 100 克 100 克 50 克 100 克 适量 8克

海 鲜 意 式 炸 饭 球

5 颗蛋 200 克 500 克

40 克 20 克 20 克

做法

ARANCINI 1. In a medium sauce pot, sweat onion, shallots,

coriander stem and bay leaf with oil on a low

medium heat.

2. Add arborio rice and toast till fragrant.

3. Deglaze with white wine and saffron.

4. Add 100 ml of clam and fish stock and cook over low

heat till stock dissolves.

5. Repeat until all stock is used.

6. In a separate pan, sear tiger prawn, crabmeat and

scallop on high heat till caramelized.

7. Season to taste and set aside.

8. Once risotto is moist, add butter, parmesan

cheese, cooked seafood and season to taste.

9. Add chopped mint and set aside to cool.

10. Roll risotto into balls and coat it with flour, egg and breadcrumbs.

11. Fry arancini in 180°C till crispy.

意式炸饭球 1. 开中火，起油锅爆香洋葱、红葱头、香菜茎

和月桂叶。 2. 加入意式白米炒出香味。 3. 倒入白酒和番红花收汁。 4. 加入100克的蛤蜊汤和鱼汤，小火慢煮至汤

汁收干。 5. 重复直至用尽全部的上汤。 6. 另起一个锅，用大火油煎老虎虾、螃蟹肉和

带子，直至香脆焦黄。 7. 调味备用。 8. 一旦烩饭收汁后，加入牛油、帕马森芝士和

煎熟的海鲜。 9. 调味后加入切碎的荷兰薄荷，放凉备用。 10. 将饭捏成饭团，裹上面粉、蛋浆和面包屑。 11. 以180度油炸饭团直至金黄酥脆。

ASSAM FOAM 1. In a food processor blend, blend lemongrass,

shallot, galangal red chilli and olive oil till smooth.

2. In a medium sauce pot, cook rempah till fragrant.

3. Add Knorr Concentrated Tamarind Sauce and cook

for another 5 mins.

4. Add the above Chicken Stock and season to taste.

5. Reduce mixture by half.

6. Transfer into siphon and foam the mixture.

7. Plate and assemble.

8. Garnish before serving.

阿叁泡沫 1. 使用搅拌机将香茅、红葱头、南姜、红辣椒

和橄榄油搅打至滑顺。 2. 在中型锅中爆香所有香料。 3. 加入家乐浓缩罗望子酱煮5分钟。 4. 加入鸡汤，以少许盐和胡椒粉调味。 5. 汤汁收干一半。 6. 倒入虹吸瓶充气打泡。 7. 组合摆盘。 8. 点缀后即可享用。

阿 叁 泡 沫 腌 制 菜 荷 兰 薄 荷

10

RED WINE BRAISED BEEF IN SLOW COOKED POTATO FONDANTS CHARRED SOUR ONIONS, SHALLOTS CRISPS

11

INGREDIENTS

食材

10人份

Serves 10

RED WINE BRAISED BEEF Carrots, brunoised Shallots, brunoised Celery, brunoised Leek, brunoised Button Mushroom, diced Garlic, chopped Bay Leaf Thyme Olive Oil Red Wine Potato Braising Liquid Minced Angus Topside Beef Dijon Mustard Salt and Pepper

50 gm 50 gm 50 gm 50 gm 100 gm 10 gm 2 pcs 5 gm 50 ml 200 ml 300 gm 200 gm 30 gm to taste

红酒焖牛肉 红萝卜，切颗粒状 红葱头，切颗粒状 西芹，切颗粒状 韭葱，切颗粒状 蘑菇，切丁 蒜头，切碎 月桂叶 百里香 橄榄油 红酒 焖煮马铃薯上汤 安格斯牛腿肉碎 第戎芥末醬 盐和胡椒粉

50 克 50 克 50 克 50 克 100 克 10 克 2片 5克 50 毫升 200 毫升 300 克 200 克 30 克 适量

POTATO FONDANTS Russet Potatoes, moulded Water Knorr Concentrated Chicken Stock Olive Oil Rosemary Garlic Clove Thyme Peppercorns Black Bayleaf Salt and Pepper Butter

4 no.

700 ml 100 ml 100 ml 5 sprigs 5 pcs 5 pcs 2 gm 8 pcs to taste 30 gm

方旦马铃薯 褐皮马铃薯，用模具切成圆筒 水 家乐浓缩鸡汤 橄榄油 迷迭香 连皮蒜头 百里香 黑胡椒 月桂叶 盐和胡椒粉 牛油

4个 700 毫升 100 毫升 100 毫升 5株 5瓣 5株 2克 8片 适量 30 克

GARNISHES Charred Sour Onions Edible Flowers Chives Stick, 2 cm length

20 gm 10 gm 20 gm

PREPARATION

点缀 微焦酸洋葱 可食用花 韭葱，切成2公分长

20 克 10 克 20 克

做法

POTATO FONDANTS 1. In a medium pot, roast rosemary, garlic, thyme,

peppercorns and bay leaf with olive oil till fragrant.

2. Add water, Knorr Concentrated Chicken Stock and

season heavily to taste.

3. Add moulded potato fondants and cook it till

fork tender.

4. Strain and reserve for use.

5. In a medium pan, heat olive oil and butter and

sear fondants on all sides for colour and flavour.

6. Season to taste.

方旦马铃薯 1. 在中型锅中加热橄榄油，爆香迷迭香、

蒜头、百里香、黑胡椒和月桂叶。 2. 倒入水和家乐浓缩鸡汤，以盐和胡椒粉

调味。 3. 加入方旦马铃薯，煮至变软。 4. 沥干水分备用。 5. 在中型锅中加热橄榄油和牛油，将方旦马

铃薯煎至各个面都焦黄入味。 6. 加入适量的调味料。

RED WINE BRAISED BEEF 1. In a pot, roast garlic till fragrant.

2. Sweat carrots, leeks, shallots, celery

and mushrooms.

3. Add bay leaf and thyme and continue roasting.

4. When it is dried add minced beef and roast till brown.

5. Deglaze with red wine and potato braising liquid and

cook till ragout thickens.

6. Add mustard and butter and season to taste.

7. Plate and assemble.

8. Garnish before serving.

红酒焖牛肉 1. 起油锅，爆香蒜头。 2. 炒香红萝卜、韭葱、红葱头、西芹和蘑菇。 3. 加入月桂叶和百里香继续翻炒。 4. 炒至收干后，加入安格斯牛腿肉碎，翻炒

至金褐色。 5. 倒入红酒和煮方旦马铃薯上汤，直至汤汁

收干浓稠。 6. 加入第戎芥末醬和牛油，并用盐和胡椒粉

调味。 7. 摆盘并组合食材。 8. 点缀后即可享用。

红 酒 焖 牛 肉 配 慢 煮 方 旦 马 铃 薯 微 焦 酸 洋 葱 香 脆 葱 头

12

“I IMPROVE

BY KEEPING UP WITH THE LATEST FOOD TREND”

KOH HAN JIE Head Chef | El Fuego

A GOOD DISH REQUIRES… Chefs to cook with their hearts and soul.

JOINING COMPETITION ALLOWS ME TO… Improve myself and to keep up with the latest food trend. I want to push myself to another level and gain more knowledge and exposure about food.

I SOURCE FOR INGREDIENTS BY… Looking for local produce. I managed to do so during my motorcycle road trip to Malaysia and Thailand.

13

“COOKING FOR MY FAMILY TURNED MY CURIOSITY TO INTEREST”

HOO ZHI HAO Executive Sous Chef | Purple Sage Group

I WANT TO BE A CHEF BECAUSE… I was inspired by my dad when I learned to cook for our family’s weekend dinner. It turned my curiosity to interest. As time passed, I decided to pursue it as my career.

JOINING COMPETITION ALLOWS ME TO… Challenge myself whether as an individual or as in a team. It also allows me to build up more connections and network.

I SOURCE FOR INGREDIENTS BY… Working closely with my suppliers to look for sustainable or locally farmed quality ingredients.

14

OPEN FACED BAVETTE STEAK SANDWICH SHAVED PARMESAN, WATERCRESS

15

INGREDIENTS

食材

10人份

Serves 10

STEAK MARINATION Whole Grain Mustard Lemon Juice Olive Oil Knorr Concentrated Tamarind Sauce Bavette Steak GARNISHES Whole Grain French Baguette Parmesan Cheese Watercress Wholegrain Mustard

15 gm 5 ml 50 ml 30 ml 200 gm 1 no.

10 gm 10 gm 30 gm

PREPARATION

牛排腌料 芥末籽酱 柠檬汁 橄榄油 家乐浓缩罗望子酱 牛腹排 点缀 全麦法国面包 帕马森奶酪 水芹 芥末子酱

15 克 5 毫升 50 毫升 30 毫升 200 克

1个 10 克 10 克 30 克

做法

STEAK MARINATION 1. Combine whole grain mustard, lemon juice, olive oil and Knorr Concentrated Tamarind Sauce in a mixing

bowl and mix evenly.

2. Marinated bavette steak in the mixture for 2 hrs.

3. Drain the steak and heat up a cast iron pan.

4. Add in olive oil and sear the bavette to the desired doneness.

5. Let it rest before slicing.

牛排腌料 1. 将芥末子酱、柠檬汁、橄榄油和家乐罗望子酱放

入搅拌碗里混合均匀。 2. 腌渍牛腹排2小时。 3. 随后将牛腹排沥干。 4. 在铸铁锅加热橄榄油，将牛腹排煎至喜欢的熟度。 5. 放在一旁静置一阵子。

GARNISH AND ASSEMBLE 1. Thinly slice baguette, season with salt and drizzle

with olive oil.

2. Bake baguette slices in180°C oven till golden brown.

3. Set aside and cool down.

4. Slice bavette steak thinly and place it on the

crispy baguette.

5. Shave parmesan and garnish with watercress and

wholegrain mustard seed.

点缀组合 1. 将法国面包切成薄片，撒上盐并淋上橄榄油。 2. 放入180度的烤箱中烤至金黄色。 3. 放凉备用。 4. 将牛腹排切成薄片摆放在香脆的法国面包上。 5. 撒上帕马森奶酪碎，再以水芹和芥末子点缀。

单 面 牛 排 三 文 治 帕 马 森 奶 酪 碎 水 芹

16

TAMARIND BRAISED PULLED BEEF CRISPY TARTLET, PICKLED KOHLRABI

17

INGREDIENTS

食材

10人份

Serves 10

PICKLING LIQUID AND KOHLRABI White Vinegar Water Sugar Cloves, toasted Ginger, toasted Coriander Seeds, toasted Lemon Kohlrabi TAMARIND BRAISED PULLED BEEF Lemongrass Shallots Green Chillies Knorr Concentrated Tamarind Sauce Thai Fish Sauce Corn Oil Beef Short Ribs CRISPY TARTLET Popiah Skin

300 ml 600 ml 150 gm 5 gm 5 gm 5 gm 1 no.

200 gm 2 small pcs 20 gm 10 gm 50 gm 10 gm 10 ml 400 gm 6 pcs

PREPARATION

腌渍酱和球茎甘蓝 白醋 水 糖 丁香，烤香 姜，烤香 香草籽，烤香 柠檬 球茎甘蓝 红烧罗望子手撕牛肉 香茅 红葱头 青辣椒 家乐浓缩罗望子酱 泰国鱼露 玉米油 牛小排 香脆迷你挞 薄饼皮

300 毫升 600 毫升 150 克 5克 5克 5克 1个 200 克

2 小段 20 克 10 克 50 克 10 克 10 毫升 400 克

6张

做法

PICKLING LIQUID 1. Combine all ingredients and bring to warm until

sugar dissolves.

2. Let it chill and set aside.

3. Set kohlrabi using a mandolin slicer into desired size, use a ring cutter to cut the kohlrabi into even shape.

4. Transfer the sliced kohlrabi and pickling solution into

a bag and seal it using vacuum machine.

腌渍酱料 1. 混合所有食材，加热直至糖完全溶化。 2. 冷却备用。 3. 用蔬菜切片机将球茎甘蓝刨成适当的厚度，

再用圆形切模修整球茎甘蓝的形状。 4. 将球茎甘蓝片和腌渍酱料一同放入塑料袋中，

再用密封机密封。

TAMARIND BRAISED PULLED BEEF 1. Using a small pot, add in shallots and green chillies

and sweat with corn oil for 1 min.

2. Add in Knorr Concentrated Tamarind Sauce, Thai fish

sauce and lemongrass and cook it for 2 mins.

3. Transfer mixture to a bowl and set aside to cool.

4. Transfer beef short ribs and mixture into a bag and

seal it using a vacuum machine.

5. Cook in 80°C steam oven for 12 hrs.

6. Once soften, pull the beef short ribs and mix well with

cooking liquid.

红烧罗望子手撕牛肉 1. 在小锅加热玉米油，加入红葱头和青辣椒翻炒

1分钟。 2. 加入家乐罗望子酱、泰 鱼露和香茅煮2分钟。 3. 随后转至碗中，静置放凉。 4. 将炒过的香料连同牛小排一同放入塑料袋中，

再用密封机密封。 5. 将袋子放入蒸汽烤箱以80度烤12个小时。 6. 牛肉烤软后，手撕牛肉，并和烤汁混合均匀。

CRISPY TARTLET 1. Using a ring mould, cut popiah skin into

circular shape.

2. Compress popiah skin against tartlet mould and deep

fry in 180°C oil till golden brown.

3. Plate, assemble and serve.

香脆迷你挞 1. 使用切模把薄饼皮切成圆形。 2. 将薄饼皮铺排在迷你挞的模具中，以180度油炸

至金黄色。 3. 摆盘组合，即可享用。

红 烧 罗 望 子 手 撕 牛 肉 香 脆 迷 你 挞 腌 球 茎 甘 蓝

18

DANG GUI GLAZED CHICKEN RICE WOLFBERRY

19

INGREDIENTS

食材

10人份

Serves 10

DANG GUI CHICKEN Chicken Breast Dang Gui, soaked Ginger Red Dates, soaked

360 gm 4 slices 2 slices 4 no.

当归鸡 鸡胸肉 当归, 泡软 姜 红枣, 泡软

DANG GUI GLAZE Water Vegetal Dang Gui Knorr Concentrated Chicken Stock

1000 ml 60 gm 4 slices 10 ml

当归涂酱 水 根类疏菜 当归 家乐浓缩鸡汤

1000毫升 60克 4片 10毫升

CHICKEN RICE Pandan Leaf Galangal Garlic Shallot

Lemongrass

Salt

White Peppercorn

Knorr Concentrated Chicken Stock Water

Rice Glutinous Rice

2 pcs 2 slices 4 cloves 2 no.

1 stalk 6 gm 7 gm 10 ml 200 ml 150 gm 50 gm

鸡饭 香兰叶 南姜 蒜头 红葱头 香茅 盐 白胡椒粒 家乐浓缩鸡汤 水 米 糯米

2片 2片 4瓣 2个 1株 6克 7克 10 毫升 200 毫升 150 克 50 克

GARNISHES Wolfberry, soaked Chili Curls Spring Onion Curls

2 gm 5 gm 5 gm

PREPARATION

点缀 枸杞子, 泡软 红辣椒（卷成花状） 青葱（卷成花状）

360 克 4片 2片 4颗

当 归 鸡 饭 枸 杞 子

2克 5克 5克

做法

DANG GUI GLAZED CHICKEN 1. Marinate chicken breast with soaked dang gui, red

dates and slice ginger for at least an hour.

2. Wipe off herbs Roll chicken breast into a roulade and

sous vide it for 28 mins at 65 degree celsius.

3. Portion the chicken.

4. In another pot, add in 500 ml of water, Knorr

Concentrated Chicken Stock, dang gui and simmer

for 15 mins. Remove dang gui. Pour in remaining 500

ml of water, mix well vegetal into the dang gui stock

and bring to boil.

5. Glaze chicken and set aside.

当归鸡 1. 用泡软的当归、红枣和姜片腌渍鸡胸肉至少

1小时。 2. 将药材除去，卷起鸡胸肉，采用真空低温烹

饪法，以65度烹煮28分钟。 3. 将鸡肉卷切片。 4. 另起汤锅，加入500毫升的水、家乐浓缩鸡汤

和当归，小火煨煮15分钟。取出当归。将剩

余的500毫升水加入汤锅，再加入根类疏菜搅

拌均匀，煮至沸腾。 5. 将当归涂酱涂抹在鸡块上，放置备用。

FRAGRANCE RICE 1. In a hot medium pot, add oil and sweat the garlic,

shallot and galangal for about 2 mins in

medium heat.

2. Add in lemongrass, pandan leaf and rice, continue

stirring to prevent from sticking to the pot

till fragrance.

3. Add in Knorr Concentrated Chicken Stock and

water and let it simmer for 30 mins.

4. Portion it to 10 gm each and mould it.

5. Plate and assemble, garnish before serving.

鸡饭 1. 起油锅，用中火爆香蒜头、红葱头、南姜

2分钟。 2. 随后加入香茅、香兰叶和米。 3. 持续翻炒以免粘锅，炒至香味扑鼻。 4. 倒入家乐浓缩鸡汤和水，小火煨煮30分钟。 5. 饭煮熟后，分成各10公克的分量并捏成圆

柱形。 6. 将食材组合摆盘，点缀后即可享用。

20

LEMONGRASS TAMARIND CHICKEN ROLL PICKLED VEGETABLES

21

INGREDIENTS

食材

10人份

Serves 10

CHICKEN ROULADE Chicken Breast Knorr Concentrated Tamarind Sauce Lemongrass Lime Leaf

360 gm (2 pcs) 50 ml

1 stalk 2 pcs

PICKLED CUCUMBER Cucumber, thinly slice Carrots, thinly slice Salt Sugar Pepper

SPICED PASTE Shallot Red Chillies Candlenut Rice Vinegar Turmeric Powder Corn Oil White Sesame Seed Black Sesame Seed Lemon (juice) CONDIMENTS Vietnamese Rice Paper Coriander, chopped

Romaine Lettuce, thinly sliced Peanuts GARNISHES Pineapple Salsa Pineapple, small diced Purple Edible Flower Celery Cress

120 gm 80 gm 8 gm 12 gm 3 gm

鸡肉卷 鸡胸肉 家乐浓缩罗望子酱 香茅 青柠叶

360 克（2片) 50 毫升 1条 2片

腌黄瓜 黄瓜，切成薄片 红萝卜，切成薄片 盐 糖 胡椒粉

120 克 80 克 8克 12 克 3克

6 no.

6 no.

20 gm 35 gm 10 gm 10 ml 15 gm 15 gm 1 no.

调味酱 红葱头 红辣椒 石栗 米醋 黄姜粉 玉米油 白芝麻 黑芝麻 柠檬(汁)

2 pcs 4 gm 20 gm 60 gm

调味料 越南米纸 香菜，切碎 罗马生菜，切丝 花生

2张 4克 20 克 60 克

90 gm 20 gm 20 gm

点缀 黃梨莎莎醬 黄梨，切丁 食用紫花瓣 西芹苗

90 克 20 克 20 克

PREPARATION

6 个 6个 20 克 35 克 10 克 10 毫升 15 克 15 克 1个

香 茅 罗 望 子 酱 鸡 肉 卷 酱 菜

做法

CHICKEN ROULADE 1. Remove skin of chicken breast, cut it into half and

marinate it with Knorr Concentrated Tamarind Sauce, lemongrass and lime leaf overnight.

2. Sous vide chicken for 25 mins at 65°C. 3. Hand shred breast meat into thin shreds and put

to chill.

鸡肉卷 1. 将鸡胸肉去皮切半，并以家乐浓缩罗望子 酱、

香茅和青柠叶腌渍过夜。 2. 使用真空低温烹饪法以65度烹煮鸡胸肉25 分钟。 3. 再用手撕鸡肉，放置冷却。

PICKLED VEGETABLES 1. Season carrot and cucumber, add in salt and sugar

to pickle it.

2. Wipe off salt and sugar after 15 mins.

腌菜 1. 为红萝卜和黄瓜进行调味，再加入盐和糖 腌渍

15分钟。 2. 随后把盐和糖擦掉。

SPICE PASTE 1. Using a Vitamix, add in corn oil, turmeric powder,

red chillies, shallot and candlenut and blend into

a paste.

2. Mix paste together with pickled vegetables.

3. Add in lemon juice, rice vinegar, black and

white sesame.

4. Seasoned to taste.

调味酱 1. 使用维他密斯搅拌机，将玉米油、黄姜 粉、红辣

椒、红葱头和石栗搅打成泥状。 2. 将酱料和腌菜充分混合。 3. 加入柠檬汁、米醋、黑芝麻和白芝麻。 4. 适当地调味。

PLATE AND GARNISH 1. Dilute Knorr Concentrated Tamarind Sauce with

water, lightly brush it onto Vietnamese rice paper

till it become translucent.

2. Place condiments and shredded chicken onto rice

paper in a neat pattern and roll it tightly.

3. Slice it into a coin-like shape and garnish with

pineapple salsa.

摆盘点缀 1. 用水稀释家乐浓缩罗望子酱，稍微将酱涂 抹在越

南米纸上，直至米纸变成半透明。 2. 将调味酱、腌菜和鸡丝依序整齐地叠在米 纸上，

紧紧地卷起来。 3. 将鸡肉卷切成适当大小的铜钱形状，加上

黄梨莎莎醬点缀。

22

“I LIKE BEING A CHEF TO GET EXPOSED TO INTERESTING INGREDIENTS”

SHERINE LIM

Junior Sous Chef | Intercontinental Singapore

A GOOD DISH REQUIRES… A good recipe for sure. However, the time and effort on the plate by a chef is worth even more.

JOINING COMPETITION ALLOWS ME TO… Be exposed to new things which cannot be seen during my daily life.

It also allows me to create new memories with new friends that have the same goal in mind.

I WANT TO BE A CHEF BECAUSE… I am a glutton and loves to eat, especially sweets. More importantly, I get to be exposed to interesting ingredients whenever I create a new dish.

23

“A GOOD DISH REQUIRES PATIENCE AND A LITTLE BIT OF INNOVATION”

ALOYSIUS TAY

Junior Sous Chef | The Tanglin Club

A GOOD DISH REQUIRES… Patience and a little bit of innovation. Patience is necessary for me to cook the dishes perfectly. Innovation is important so that I can improvise and tweak the recipe along the way.

JOINING COMPETITION ALLOWS ME TO… Enhance my capability and challenge myself. It is also a good opportunity to meet many great chefs whom I can learn from.

THE GREATEST CHALLENGE I FACE IN A COMPETITION IS… The stress. The team spirit and knowing that everyone is in it together help me to overcome it.

24

SHELL FISH

SCALLOP TARTARE, PRAWN MOUSSE, TOMATO TART, TAMARIND GEL, LIME QUNIOA, CELERY CRESS

25

INGREDIENTS

食材

10人份

Serves 10

SCALLOP TARTARE Hokkaido Scallop, steamed Shallots, chopped Chive, chopped Wasabi Ponzu Dressing Lemon Zest Knorr Concentrated Tamarind Sauce Lemon Juice

5 pcs 15 gm 10 gm 5 ml 2 gm 5 ml 1 ml

韃靼带子 北海道带子，蒸熟 红葱头，切末 韭葱，切末 芥末柑橘醬油 柠檬皮 家乐浓缩罗望子酱 柠檬汁

5个 15 克 10 克 5 毫升 2克 5 毫升 1 毫升

PRAWN MOUSSE Prawn, IQF Egg White Cooking Cream Salt Pepper Hokkaido Scallop, diced

150 gm 1 gm 80 ml 1 gm 1 gm 3 pcs

虾仁慕斯 IQF急冻虾 蛋白 奶油 盐 胡椒粉 北海道带子，切丁

150 克 1克 80 毫升 1克 1克 3个

TAMARIND GEL Knorr Concentrated Tamarind Sauce Water Honey Agar

130 ml 70 ml 90 gm 5 gm

罗望子胶 家乐浓缩罗望子酱 水 蜂蜜 菜燕

130 毫升 70 毫升 90 克 5克

GARNISHES Tomato Tart Celery Cress Puff Quinoa

10 pcs 1 punnet 5 tsp

点缀 番茄挞 西芹苗 酥脆藜麦

10 个 1盒 5 汤匙

PREPARATION

做法

SCALLOP TARTARE 1. Combine all ingredients together.

2. Chill before serve.

韃靼带子 1. 将所有食材充分混合。 2. 冷却后即可享用。

PRAWN MOUSSE 1. Rough blend prawn and add in whites.

2. Add cream and season last.

3. Fold in diced scallop.

4. Preheat steamer to 72°C and steam for 12 mins.

5. Ice bath prawn mousse and cut to desired height.

虾仁慕斯 1. 稍微搅打虾肉，加入蛋白。 2. 加入奶油后调味。 3. 最后加入带子丁。 4. 预热蒸笼至72度，蒸12分钟。 5. 将虾仁慕斯过冰水，切至适当的大小。

TAMARIND GEL 1. Combine all ingredients together and bring to boil.

2. Set in chiller.

3. Blend to smooth gel.

4. Transfer to squeezy bottle.

罗望子胶 1. 将所有的食材充分混合，煮至沸腾。 2. 放入冰箱凝固。 3. 搅拌均匀成胶状。 4. 转入挤酱瓶。

GARNISH AND ASSEMBLE 1. Fill tomato tart shell with scallop tartare.

2. Sprinkle puffed quinoa and place prawn mousse on

top of scallop tartare.

3. Pipe tamarind gel and garnish before serving.

点缀组合 1. 将韃靼带子放入番茄挞中。 2. 撒上酥脆藜麦，再将虾仁慕斯放在韃靼带子上。 3. 使用裱花袋涂上罗望子胶，点缀后即可享用。

贝 类 海 鲜 鞑 靼 带 子 虾 仁 慕 斯 番 茄 挞 罗 望 子 胶 酸 酐 藜 麦 水 芹

26

CIGAR

SEABASS RILETTE, DASHI MAYONNAISE, BEETROOT SOIL, EDIBLE POTATO FLAKES

27

INGREDIENTS

10人份

Serves 10 CIGAR Brick Pastry Maple Syrup

雪 茄

食材 20pcs 50gm

雪茄 摩洛哥Brick酥皮 枫糖浆

20 片 50 克

鲈鱼肉酱 SEABASS RILETTE 鲈鱼，烘烤切片 Seabass, baked and shredded 300gm 飞鱼鱼子酱 Tobiko 50gm 车窝草，切碎 Chervil, chopped 10gm 西芹，切成约3公分的块状 Celery, brunoise 30gm 家乐浓缩鸡汤 Knorr Concentrated Chicken Stock 15ml 顶好牌纯正蛋黄酱 Best Foods Real Mayonnaise 80ml 特级初榨橄榄油 Extra Virgin Oil 5ml 盐 Salt 5gm 白胡椒粉 White Pepper Powder 2gm

300 克 50 克 10 克 30 克 15 毫升 80 毫升 5 毫升 5克 2克

日式高汤蛋黄酱 DASHI MAYONNAISE 日式高汤粉 Dashi Powder 20gm 柴鱼片 Bonito Flakes 5gm 顶好牌纯正蛋黄酱 Best Foods Real Mayonnaise To taste 热水 Hot Water 20ml 盐 Salt 2gm 白胡椒粉 White Pepper Powder 4gm 糖 Sugar 2gm 家乐浓缩鸡汤 Knorr Concentrated Chicken Stock 20ml

20 克 5克 适量 20 毫升 2克 4克 2克 20 毫升

点缀 GARNISHES 马铃薯脆酥 Edible Potato Flakes to garnish 烤甜菜根酥 Beetroot Crumble 50gm 全红苋菜苗 Red Garnet Cress 2gm 香菜苗 Coriander Cress 2gm

PREPARATION

点缀用 50 克 2克 2克

做法

CIGAR 1. Brush maple syrup on brick pastry.

2. Combine two pieces and trim to desired size.

3. Use a cylinder tube mould and bake at 150°C for

5 mins.

4. Remove from mould and cool down.

雪茄 1. 将枫糖浆涂抹在酥皮上。 2. 将两片酥皮叠在一起，修剪至适当的大小。 3. 使用圆柱形的模具，以150度烤5分钟。 4. 取出模具，放凉备用。

SEABASS RILETTE 1. Combine all ingredients together.

2. Transfer to piping bag.

3. Pipe into cigar brick pastry and coat with

beetroot soil.

鲈鱼肉酱 1. 将所有的食材充分混合。 2. 转至裱花袋。 3. 将内陷挤入“雪茄”中，再裹上烤甜菜根酥。

DASHI MAYONNAISE 1. Combine water, dashi, bonito flakes, seasoning

and infuse.

2. Set aside and cool down.

3. Fold in Best Foods Real Mayonnaise with Knorr

Concentrated Chicken Stock and transfer to

piping bag.

日式高汤蛋黄酱 1. 将水、日式高汤粉、柴鱼片和调味料充分混合，

稍微煮滚后让食材在水中泡开。 2. 静置放凉。 3. 将顶好牌纯正蛋黄酱和家乐浓缩鸡汤充分混合后，

转至挤花袋。

GARNISH AND SERVE 1. Pipe dashi mayonnaise onto cigar.

2. Garnish with red garmet cress and coriander cress.

点缀 1. 将柴鱼蛋黄酱挤入“雪茄”中。 2. 摆上全红苋菜苗和香菜苗点缀。

鲈 鱼 肉 酱

日 式 高 汤 蛋 黄 酱 烤 甜 菜 根 酥 马 铃 薯 脆 酥

28

HAE BEE HIAM PASTA TIMBALE

CONFIT QUAIL EGG, KARASUMI

29

INGREDIENTS

食材

10人份

Serves 10

PASTA TIMBALE Instant Spaghetti Water, for cooking pasta Salt Butter Quail Egg Black Pepper Fleur de Sel Hae Bee Hiam, as below, cooked

20 strands 1l to taste 50 gm 10 no.

1 pinch 1 pinch 40 gm

COOKED HAE BEE HIAM Olive Oil Garlic, chopped Chilli Flakes Dried Shrimps Kaffir Lime Leaves, finely chopped Knorr Concentrated Chicken Stock GARNISHES Tobiko Karasumi Shavings Hogikuu Petals Purple Shiso Purple Edible Flower

10 gm 5 gm 2 gm 20 gm 2 leaves 5 ml 30 gm 30 gm 5 gm 5 gm 5 gm

意大利面圆顶饼 快熟意大利面 水, 煮意大利面用 盐 牛油 鹌鹑蛋 黑胡椒 盐之花 (海盐) 香辣虾米, 以下，爆香

20 条 1 公升 适量 50 克 10 颗 少许 少许 40 克

香辣虾米 橄榄油 蒜头, 切碎 辣椒干 虾米 泰国柠檬叶, 切碎 家乐浓缩鸡汤

10 克 5克 2克 20 克 2片 5 毫升

点缀 飞鱼子 乌鱼子片 食用菊花瓣 食用紫苏 食用紫花瓣

30 克 30 克 5克 5克 5克

PREPARATION

做法

PASTA TIMBALE 1. Boil water with 1 tbsp of salt.

2. Cook Instant Spaghetti for 7 mins.

3. Strain and cool down.

4. Line a small cup mould with butter and lay

spaghetti around it in a spiral.

意大利面圆顶饼 1. 将1汤匙盐放入水中煮开。 2. 将快熟意大利面放入滚水中煮7分钟。 3. 沥干水分，静置放凉。 4. 在模具杯上涂一层牛油，再沿着杯的形

状铺满一圈圈的意大利面。

COOKED HAE BEE HIAM 1. In a saute pan, saute dried shrimp with all the

ingredients until fragrant.

2. Place quail egg inside, and season with salt and

black pepper.

3. Place cooked hae bee hiam in and cover with

another flat spiral of spaghetti coated with butter.

4. Place in oven and bake at 170°C for 3-4 mins.

5. Invert the timbale and unmould onto a spoon.

香辣虾米 1. 起油锅，放入虾米和其他食材一起爆香。 2. 将鹌鹑蛋放入模具杯中，撒上盐和胡椒

粉调味。 3. 再铺上一圈圈涂上了牛油的意大利面。 4. 放入烤箱中以170度烤3至4分钟。 5. 烤好后将模具杯倒放，用汤匙将圆顶饼

从杯中取出。

PLATE AND GARNISH 1. Top off with karasumi shavings and a small

amount of tobiko.

2. Garnish with edible flower and cress.

3. Ready to serve.

摆盘点缀 1. 将乌鱼子磨碎，连同少许的飞鱼子点缀在

圆顶饼上。 2. 撒上可食用花和水芹。 3. 摆盘后即可享用。

意 大 利 面 香 辣 虾 米 圆 顶 饼 油 封 鹌 鹑 蛋 乌 鱼 子

30

SEAFOOD GUMBO ASPIC

PICKLED DAIKON RADISH, VIOLA FLOWERS

31

INGREDIENTS

食材

10人份

Serves 10

GUMBO Prawn Shells Knorr Concentrated Chicken Stock Water Carrot Onion Celery Bay Leaves Garlic Clove Parsley Clove Black Ground Pepper Basil Thyme Gelatine Mussels Prawn Meat Squid Ring Clam PICKLED DAIKON White Balsamic Vinegar Water Sugar Daikon GARNISHES Viola Flowers Caviar Affilla Cress

1 kg 100 ml 3l 1 no.

2 no.

1 stalk 2 pcs 3 no.

2 sprigs 5 no.

1 tsp 2 sprigs 1 sprig 5 sheets 10 no.

10 no.

10 no.

10 no.

100 ml 100 ml 100 gm 15 small discs 5 gm 30 gm 10 gm

PREPARATION

秋葵浓汤 虾壳 家乐浓缩鸡汤 水 红萝卜 洋葱 西芹 月桂叶 蒜头 欧芹 丁香 黑胡椒粉 罗勒 百里香 吉利丁 贻贝 虾肉 墨鱼圈 蛤蜊 腌白萝卜 意大利白醋 水 糖 白萝卜 点缀 三色堇 鱼子酱 水芹苗

1 公斤 100 毫升 3 公升 1个 2个 1条 2片 3瓣 2根 5个 1 茶匙 2条 2条 5张 10 个 10 个 10 个 10 个

100 毫升 100 毫升 100 克 15 片小圆块

5克 3克 10 克

做法

GUMBO 1. Bake shrimp shells at (195°C) till dried and brown

on edges.

2. In an 8-quart pot, add in Knorr Concentrated

Chicken Stock, water, carrots, onions, celery, bay

leaves, garlic, parsley, cloves, pepper, basil, thyme

and shrimp shells and bring to boil.

3. Reduce heat and simmer for 2 hrs.

4. Remove stock from heat and strain.

5. Press all liquid from the shells and vegetables, before

discarding them.

6. Return liquid to heat and reduce to 500 ml

of stock.

7. Bloom gelatine and add it to the gumbo.

8. Transfer to a mould and add seafood in.

9. Allow to set before unmoulding.

秋葵浓汤 1. 将虾壳放入烤箱以(195度)烤至干香金黄。 2. 在8夸脱的锅中加入家乐浓缩鸡汤、水、

红萝卜、洋葱、西芹、月桂叶、蒜头、欧

芹、丁香、黑胡椒粉、罗勒、百里香和虾

壳，煮至沸腾。 3. 转小火慢慢煨煮2小时。 4. 关火后将汤汁过滤。 5. 确保虾壳和蔬菜中的汤汁完全取出后，将

其丢弃。 6. 将过滤后的汤汁重新煮沸，并收干直至

剩下500毫升。 7. 将吉利丁泡软加入浓汤中。 8. 将浓汤转入模具中，放入海鲜。 9. 静置一旁放凉待其凝固。

PICKLED DAIKON 1. In a pot, bring all ingredients to boil and cool down.

2. Pickle daikon for 2 hrs.

3. Pat dry daikon and set aside.

腌白萝卜 1. 将全部的食材放入锅中，煮至沸腾后，放凉

备用。 2. 腌渍白萝卜2小时。 3. 沥干白萝卜，备用。

GARNISH AND ASSEMBLE 1. Garnish with pickled daikon radish and viola flowers.

2. Place aspic on the daikon and serve.

点缀组合 1. 用腌白萝卜和三色堇点缀。 2. 将浓汤冻摆放在白萝卜片上，即可享用。

海 鲜 秋 葵 浓 汤 冻 腌 白 萝 卜 三 色 堇

32

“COMPETITIONS ALLOW ME TO AIM FOR EXCELLENCE”

JASON GOH

Pastry Chef | Grand Copthorne Waterfront Hotel

MY INSPIRATION COMES FROM… The cultural diversity of the people around me.

JOINING COMPETITION ALLOWS ME TO… Push myself. It also allowed me to broaden my horizon. Ever since then, I only aimed for excellence.

THE GREATEST CHALLENGE I FACE IN A COMPETITION IS… The need to juggle between work and preparation for the competition.

33

TROPICAL TART

MANDARIN ORANGE CREAM AND GEL

34

INGREDIENTS

食材

10人份

Serves 10

35

TART DOUGH Icing Sugar Cake Flour Butter Egg Salt

100 gm 420 gm 150 gm 70 gm 2 gm

挞皮面团 糖粉 蛋糕粉 牛油 鸡蛋 盐

100 克 420 克 150 克 70 克 2克

ROPICAL FRUIT CURD T Pineapple Puree Coconut Puree Lemon Puree Mango Puree Egg Sugar Butter Lemon Zest

70 gm 70 gm 50 gm 110 gm 480 gm 260 gm 550 gm 2 no.

热带水果凝乳 黄梨泥 叶子泥 柠檬泥 芒果泥 鸡蛋 糖 牛油 柠檬皮

70 克 70 克 50 克 110 克 480 克 260 克 550 克 2个

MANDARIN ORANGE PASTRY CREAM Candia Cooking Cream Milk Sugar Yolk Mandarin Orange Zest

80 gm 120 ml 65 gm 70 gm 1 no.

柑橘馅 肯迪雅奶油 牛奶 糖 蛋黄 柑橘皮

80 克 120 毫升 65 克 70 克 1个

MANDARIN ORANGE GEL Mandarin Orange Juice Mandarin Orange Zest Agar Powder

250 ml 1 no.

2 gm

柑橘胶 柑橘汁 柑橘皮 菜燕粉

250 毫升 1 个 2克

CONCENTRATED TAMARIND SAUCE Knorr Concentrated Tamarind Sauce Water Gula Melaka Sea Salt Agar Powder Brown Colouring

60 ml 60 ml 40 gm 1 gm 2 gm 1 drop

浓缩罗望子酱 家乐浓缩罗望子酱 水 椰糖 海盐 菜燕粉 褐色食物色素

60 毫升 60 毫升 40 克 1克 2克 1滴

GARNISHES Orange Segments Pineapples, diced Dried Clover Leaves

50 gm 50 gm 5 gm

点缀 柑橘瓣 黄梨，切丁 干三叶草

50 克 50 克 5克

PREPARATION

做法

TART DOUGH 1. Cream butter and icing sugar lightly before adding

egg and dry ingredients.

2. Mix well and rest for 2 hrs.

3. Mould into tart rings and bake at 170°C till brown.

挞皮面团 1. 稍微搅拌牛油和糖粉，再加入鸡蛋和其他干

的食材。 2. 搅拌均匀，放置一旁2小时。 3. 使用模具捏成挞状， 放入烤箱以170度烤至焦黄。

TROPICAL FRUIT CURD 1. Boil puree.

2. Add in egg and sugar and cook to 82°C. 3. Sieve and rest till 35°C. 4. Blend in butter.

5. Fill into tart shell and chill for 20 mins.

热带水果凝乳 1. 将水果泥煮至沸腾。 2. 加入鸡蛋和糖，煮至82度。 3. 用筛子过滤，放置一旁凉却至35度。 4. 加入牛油搅拌均匀。 5. 将水果泥倒入挞中，冷却20分钟。

MANDARIN ORANGE PASTRY CREAM 1. Cream yolk and sugar while boiling the liquid.

2. Temper yolk and boil for 2 mins.

3. Adding in zest and rest for 2 hrs.

4. Mix well before use.

柑橘馅 1. 将蛋黄和糖充分搅打，再将液体食材煮至沸腾。 2. 调温蛋黄后，加入液体中再煮2分钟。 3. 最后加入柑橘皮，放置2小时。 4. 使用前再一次搅拌均匀。

MANDARIN ORANGE GEL 1. Boil all ingredients and chill for 3 hrs.

2. Blend till smooth.

柑橘胶 1. 将所有食材煮至沸腾，冷却3小时。 2. 使用前搅拌至滑顺。

TAMARIND SAUCE 1. Mix Knorr Concentrated Tamarind Sauce with water

and boil with sugar and agar.

2. Chill till set before blending smooth.

家乐罗望子酱 1. 混合家乐罗望子酱和水，再和糖及菜燕一切煮至

沸腾。 2. 放置一旁冷却凝固，使用前搅打至滑顺。

ASSEMBLE AND GARNISH 1. Pipe pastry cream onto tart and garnish with fresh

fruits like mango cubes and fresh orange segments

and fruit gel.

组合点缀 1. 使用裱花袋将柑橘馅挤到挞皮上，再用新鲜水果

如芒果丁和柑橘瓣装饰，最后淋上柑橘胶。

热 带 水 果 挞 柑 橘 馅

PANNA COTTA

MANGO POMELO, TAMARIND SAGO

36

INGREDIENTS

食材

10人份

Serves 10

VANILLA PANNA COTTA Milk Candia Cooking Cream Sugar Vanilla Pods Gelatine Sheets

200 ml 200 ml 35 gm 1 no.

4 gm

香草意式奶冻 牛奶 肯迪雅奶油 糖 香草豆荚 吉利丁片

MANGO PANNA COTTA Mango Puree Sugar Candia Cooking Cream Fresh Pomelo, pulled apart Gelatine Sheets

210 gm 60 gm 250 gm 50 gm 5 gm

芒果意式奶冻 芒果泥 糖 肯迪雅奶油 新鲜柚子，剥开 吉利丁片纸

ORANGE TAMARIND SAUCE Knorr Concentrated Tamarind Sauce Water, warm Dark Brown Sugar Orange Zest Orange Extract Brown Colouring

55 ml 50 ml 70 gm 1 no.

3 gm 2 drops

橙子罗望子酱 家乐浓缩罗望子酱 温水 黑糖 橙皮 橙子精华 褐色食物色素

COOKED SAGO Small Sago Water Pandan Leaf

75 gm 750 ml 3 leaves

西米露 小西米露 水 香兰叶

GARNISHES Fresh Mangoes, diced Dried Sakura Petals

200 gm 5 gm

PREPARATION

37

点缀 新鲜芒果，切丁 樱花干花瓣

200 毫升 200 毫升 35 克 1个 4克

210 克 60 克 250 克 50 克 5克

55 毫升 50 毫升 70 克 1个 3克 2滴

75 克 750 毫升 3片

200 克 5克

做法

VANILLA PANNA COTTA 1. Soak gelatine sheets while warming up cream milk

and sugar.

2. Cut open vanilla pods, scrape seeds into mixture and

dissolve gelatine inside.

3. Fill desired glass or ramekin half way with mixture

and let it set in chiller.

4. Repeat same process with mango panna cotta, add in fresh pomelo last in the glass and fill the other halves

leaving some space for the sauce.

香草意式奶冻 1. 将吉利丁纸浸泡在水中，同时加热奶油和糖。 2. 切开香草豆荚，将里面的种子取出加入奶油中，

再加入泡软的吉利丁纸，直至完全溶化。 3. 将奶冻倒入适当的杯子或陶瓷容器中直至半满，

放入冰箱里冷却凝固。 4. 重复以上步骤制作芒果意式奶冻，最后加上新鲜

柚 子，再倒入半满的容器中，并留下一些空间以

便淋上酱汁。

SAGO 1. Boil water with pandan leaves for 15 mins, remove

leaf and add sago to cook till transparent.

2. Pour sago into ice bath and reserve for use.

西米露 1. 将香兰叶和水煮至沸腾，15分钟后将香兰叶

取出，加入西米露煮至变透明。 2. 将西米露放入盆里隔冰水降温，放置备用。

ORANGE TAMARIND SAUCE 1. In a pot, cook sugar with water, fold in Knorr

Concentrated Tamarind Sauce, add orange extract,

zest and colouring last and pour into sago while hot.

2. Chill for 1 hr, sieve the sago before adding to the

panna cotta.

橙子罗望子酱 1. 在锅中将糖溶入沸水中，加入家乐罗望子酱、

橙子精华、橙子皮，最后再加入褐色食物色素。

趁热倒入西米露。 2. 冷却1小时，用筛子过滤西米露，加在意式奶

冻上。

GARNISH 1. Garnish with more mango and/or freshly

whipped cream.

点缀 1. 使用芒果以及/或新鲜奶油点缀。

意 式 奶 冻 芒 果 柚 子 罗 望 子 西 米 露

38

Tamarind can be used to create different traditional and fusion dishes, but it is labour-intensive to prepare.

Knorr Concentrated Tamarind Sauce simplifies the process of creating dishes with real tamarind flavor across cuisines and applications.

Get a free sample at ufs.com

LABOUR-INTENSIVE

Traditional way of making Tamarind Sauce

1. Soak

2. Filter

Made from real Tamarind

3. Scrape

READY-TO-USE

Knorr Concentrated Tamarind Sauce Just simply open the pouch

HOW THIS WILL HELP YOU: • Ready to use sauce for labour saving and taste consistency • Made in Thailand, from real tamarind to deliver authentic taste

Local & Thai Dishes

• Healthier Choice Certified and no MSG added to support healthy dining • Versatile ingredient to help you create different local, Thai, fusion dishes, and even beverages

Fusion Dishes

Packaging

9 X 1kg

Made in

Thailand

Shelf Life

9 months

Ingredients

Tamarind, Pineapple Pulp, Sugar, Modified Starch, Acidity Regulator (E331, E334), Preservatives (E202, E211), lodized Salt, Edible Gum, Flavouring and Calcium Disodium EDTA.

Get a free sample at ufs.com

Beverages

Brought to you by

www.facebook.com/UFSSingapore “UFS Mobile” App Unilever Singapore Private Limited 20 Pasir Panjang Road #06-22 Mapletree Business City Singapore 117439 Customer Service Centre: 1800-268-0067 www.ufs.com

Available at Google Play and App Store