Ingredients (serves 8):
1 cup cream
1 cup milk
1 tsp vanilla essence
1/2 tsp cinnamon
1 loaf FairPrice Bread
170g roughly-chopped bittersweet chocolate
4 egg yolks
1/3 cup sugar
Method:
1. Preheat your oven to 150 deg C.
2. Cut the bread into quarters.
3. Place the cream, milk, vanilla extract and cinnamon in a medium saucepan and bring the mixture to a boil. Remove from the heat.
4. Pour the chocolate into the milk mixture and whisk till smooth.
5. In a deep bowl, combine the egg yolks and sugar, and whisk.
6. Pour the chocolate mixture very slowly into the egg-yolk mixture, whisking constantly, until fully combined.
7. In a large oven-proof dish, arrange some of the quartered bread in a single layer at the bottom. Spoon over a generous amount of the chocolate custard to cover. Press down with the spoon to ensure the bread absorbs the custard well.
8. Repeat with more layers of bread and chocolate custard until you reach the top of the dish, pressing down on each layer to ensure proper absorption.
9. Pour the remaining custard over the top to make sure that it is completely covered and that all the cracks are filled.
10. Wipe the edges of the dish with a damp towel and allow it to sit for 30 minutes.
11. Place the dish in a larger pan, then fill the outer pan with hot water halfway up the sides of the baking dish. Bake until set, about 35 minutes.
Tips:
Recipe uses NTUC FairPrice’s Hi-Cal Milk Bread ($1.55), Hi-Fibre White Bread ($1.80) and Multi Grain Bread ($2.50) available at all FairPrice supermarkets.
Recipe source: Today newspaper (29 Jan 2009)
Braised black mushrooms kai lan and abalone
Ingredients (serves 4 to 6):
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock
Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.
Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (22 Jan 2009)
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock
Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.
Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (22 Jan 2009)
Pacific clams and broccoli stir-fry
Ingredients (serves 2 to 4):
3 tbsp FairPrice canola oil
1 can Golden Chef Pacific Clams, drained
1 large head of broccoli, cut into florets
3 cloves garlic, chopped
3 thin slices ginger
2 stalks spring onions, white part only, chopped
3 tbsp chicken stock
1 tbsp FairPrice oyster sauce
1/4 tsp FairPrice sesame oil
1 tsp FairPrice light soy sauce
Method:
1. Heat the oil in a wok until it starts to shimmer.
2. Fry the garlic, ginger and spring onions until fragrant, about one minute.
3. Add the chicken stock, oyster sauce and soy sauce. Stir to blend, then add the broccoli and fry vigorously for two minutes or until the broccoli turns a deeper shade of green.
4. Add the Pacific clams and sesame oil, and toss to mix well. Serve immediately.
Tips:
Recipe uses Golden Chef Pacific Clams available at $7.95 (usual price, $8.50) at all FairPrice supermarkets.
You can also substitute the Pacific clams for any of the other seafood, such as razor clams or sea asparagus from the Golden Chef range.
Recipe source: Today newspaper (15 Jan 2009)
3 tbsp FairPrice canola oil
1 can Golden Chef Pacific Clams, drained
1 large head of broccoli, cut into florets
3 cloves garlic, chopped
3 thin slices ginger
2 stalks spring onions, white part only, chopped
3 tbsp chicken stock
1 tbsp FairPrice oyster sauce
1/4 tsp FairPrice sesame oil
1 tsp FairPrice light soy sauce
Method:
1. Heat the oil in a wok until it starts to shimmer.
2. Fry the garlic, ginger and spring onions until fragrant, about one minute.
3. Add the chicken stock, oyster sauce and soy sauce. Stir to blend, then add the broccoli and fry vigorously for two minutes or until the broccoli turns a deeper shade of green.
4. Add the Pacific clams and sesame oil, and toss to mix well. Serve immediately.
Tips:
Recipe uses Golden Chef Pacific Clams available at $7.95 (usual price, $8.50) at all FairPrice supermarkets.
You can also substitute the Pacific clams for any of the other seafood, such as razor clams or sea asparagus from the Golden Chef range.
Recipe source: Today newspaper (15 Jan 2009)
Baby abalone and seafood soup
Ingredients (serves 4):
1 can Golden Chef Australian Baby Abalone, drained and sliced lengthwise
5 prawns, washed and peeled
1/2 carrot, sliced
1/2 a long cabbage, leaves washed and cut into half
5 cups clear chicken stock
1/4 tsp salt
1/4 tsp ground white pepper
Method:
1. Place the chicken stock and carrots in a soup pot and bring to a boil.
2. Lower the heat and add the cabbage and prawns. Let simmer till the prawns are cooked through.
3. Season with salt and pepper to taste.
4. Before serving, bring the soup to a boil and put in the abalone. Turn off the heat and serve immediately.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Baby abalone needs little cooking, so in most dishes, you drop the abalone in the heat right before serving. Cook it too long and the abalone becomes tough and rubbery.
Feel free to add some seaweed or fish maw.
Recipe source: Today newspaper (8 Jan 2009)
1 can Golden Chef Australian Baby Abalone, drained and sliced lengthwise
5 prawns, washed and peeled
1/2 carrot, sliced
1/2 a long cabbage, leaves washed and cut into half
5 cups clear chicken stock
1/4 tsp salt
1/4 tsp ground white pepper
Method:
1. Place the chicken stock and carrots in a soup pot and bring to a boil.
2. Lower the heat and add the cabbage and prawns. Let simmer till the prawns are cooked through.
3. Season with salt and pepper to taste.
4. Before serving, bring the soup to a boil and put in the abalone. Turn off the heat and serve immediately.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Baby abalone needs little cooking, so in most dishes, you drop the abalone in the heat right before serving. Cook it too long and the abalone becomes tough and rubbery.
Feel free to add some seaweed or fish maw.
Recipe source: Today newspaper (8 Jan 2009)
Baby abalone and cornmeal fritters
Ingredients (serves 2 to 4):
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil
For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped
Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Dec 2008)
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil
For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped
Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Dec 2008)
Sardine puffs
Ingredients (makes about 24 puffs):
1 can FairPrice Sardines in Tomato Sauce or Tomato Sauce with Chilli
500g plain flour
1/2 tsp salt
250g butter, at room temperature
3 tbsp ice water
1 egg yolk
For the egg wash:
1 egg yolk
1 tsp water
Method:
1. Place the flour in a mixing bowl, add salt and mix well. Using your fingertips, rub the butter into the flour.
2. Add the water and egg yolk and mix to form the dough.
3. Wrap the dough in cling film and refrigerate for at least 45 minutes before use.
4. Meanwhile, place the sardines in a bowl and break them up with a fork.
5. To assemble, preheat oven to 200 deg C.
6. Roll out the dough to about 0.5cm thick.
7. Use a round pastry cutter (about 8cm diameter) to cut out the pastry circles.
8. Place a small teaspoon of sardines on the centre of each round and fold the pastry into a halfmoon. Place on a baking sheet.
9. Repeat until all the pastry is used up.
10. Using the tines of a fork, press down on the edges of the puffs to seal them.
11. Make the egg wash by mixing the egg yolk and water in a small bowl. Then lightly brush it onto the tops of the pastry.
12. Bake for 15 to 20 minutes until golden brown.
Tips:
Recipe uses FairPrice Sardines In Tomato Sauce (85 cents, 155g) and FairPrice Sardines In Tomato Sauce with Chilli ($1.75, 425g) available at all FairPrice supermarkets.
To make the process easier, always refrigerate your pastry after making it for at least 45 minutes to an hour so that it’s easier to roll out and handle.
Also, rolling out your pastry between sheets of greaseproof paper or cling film (tape the paper or cling film to your work surface to keep it steady) ensures your pastry won’t stick to your rolling pin or work surface. Plus, it makes for easy cleaning up, too.
Recipe source: Today newspaper (11 Dec 2008)
1 can FairPrice Sardines in Tomato Sauce or Tomato Sauce with Chilli
500g plain flour
1/2 tsp salt
250g butter, at room temperature
3 tbsp ice water
1 egg yolk
For the egg wash:
1 egg yolk
1 tsp water
Method:
1. Place the flour in a mixing bowl, add salt and mix well. Using your fingertips, rub the butter into the flour.
2. Add the water and egg yolk and mix to form the dough.
3. Wrap the dough in cling film and refrigerate for at least 45 minutes before use.
4. Meanwhile, place the sardines in a bowl and break them up with a fork.
5. To assemble, preheat oven to 200 deg C.
6. Roll out the dough to about 0.5cm thick.
7. Use a round pastry cutter (about 8cm diameter) to cut out the pastry circles.
8. Place a small teaspoon of sardines on the centre of each round and fold the pastry into a halfmoon. Place on a baking sheet.
9. Repeat until all the pastry is used up.
10. Using the tines of a fork, press down on the edges of the puffs to seal them.
11. Make the egg wash by mixing the egg yolk and water in a small bowl. Then lightly brush it onto the tops of the pastry.
12. Bake for 15 to 20 minutes until golden brown.
Tips:
Recipe uses FairPrice Sardines In Tomato Sauce (85 cents, 155g) and FairPrice Sardines In Tomato Sauce with Chilli ($1.75, 425g) available at all FairPrice supermarkets.
To make the process easier, always refrigerate your pastry after making it for at least 45 minutes to an hour so that it’s easier to roll out and handle.
Also, rolling out your pastry between sheets of greaseproof paper or cling film (tape the paper or cling film to your work surface to keep it steady) ensures your pastry won’t stick to your rolling pin or work surface. Plus, it makes for easy cleaning up, too.
Recipe source: Today newspaper (11 Dec 2008)
Coca-cola ham
Ingredients:
1 FairPrice Mini Smoked Chicken Ham
1 yellow onion, peeled and sliced into thin rings
1 can Coca-Cola
A handful of cloves
2 tsp mustard powder
2 tsp brown sugar
2 tbsp molasses or black treacle
Method:
1. Place the ham in a heavy bottom pot and put the onion rings on top and around the ham.
2. Pour the cola over the ham.
3. Cover the pot with its lid, leaving it slightly ajar and bring to a boil.
4. When it comes to a boil, adjust the heat to low and cook for 15 minutes on each side.
5. Remove the ham from the pot and set aside.
6. Line a baking or roasting tin with aluminium foil and preheat your oven to 220 deg C.
7. Place the ham in the prepared baking or roasting tin and score it in a diamond pattern. Insert a clove into the centre of each diamond.
8. To make the glaze, combine 1/4 cup of the reserved cooking liquid with the molasses or treacle, mustard powder and brown sugar, and mix till smooth.
9. Brush evenly over the top of the ham.
10. Bake for about 10 minutes or until the glaze is browned and bubbly.
11. Rest for 5 minutes, then serve.
Tips:
Recipe uses FairPrice’s Mini Smoked Chicken Ham ($10.04, 800g) and Honey Baked Ham ($11.06, 800g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (4 Dec 2008)
1 FairPrice Mini Smoked Chicken Ham
1 yellow onion, peeled and sliced into thin rings
1 can Coca-Cola
A handful of cloves
2 tsp mustard powder
2 tsp brown sugar
2 tbsp molasses or black treacle
Method:
1. Place the ham in a heavy bottom pot and put the onion rings on top and around the ham.
2. Pour the cola over the ham.
3. Cover the pot with its lid, leaving it slightly ajar and bring to a boil.
4. When it comes to a boil, adjust the heat to low and cook for 15 minutes on each side.
5. Remove the ham from the pot and set aside.
6. Line a baking or roasting tin with aluminium foil and preheat your oven to 220 deg C.
7. Place the ham in the prepared baking or roasting tin and score it in a diamond pattern. Insert a clove into the centre of each diamond.
8. To make the glaze, combine 1/4 cup of the reserved cooking liquid with the molasses or treacle, mustard powder and brown sugar, and mix till smooth.
9. Brush evenly over the top of the ham.
10. Bake for about 10 minutes or until the glaze is browned and bubbly.
11. Rest for 5 minutes, then serve.
Tips:
Recipe uses FairPrice’s Mini Smoked Chicken Ham ($10.04, 800g) and Honey Baked Ham ($11.06, 800g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (4 Dec 2008)
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