材料
鳕鱼香丝3片，切成方形

馅料
鸡肉碎/猪肉碎100克
蚝油½大匙
麻油½小匙
白胡椒粉½小匙
盐少许
香菇2朵，切细碎
苹果/马蹄2片，切细碎

蘸酱
指天椒1条，切碎
米酒醋1大匙
糖½大匙
盐½小匙
辣椒香蒜酱1大匙

做法
1.准备馅料：把所有材料混合均匀待用。
2.准备蘸酱：把所有材料在小碗中混合均匀待用。
3.把馅料涂抹在方形的鳕鱼香丝片上，对折成三角形，然后把角收起成云吞。
4.把云吞放进空气炸锅，用120°C加热10-15分钟。
5.搭配蘸酱享用即可。

Dahfa Crispy Wonton with Sweet & Spicy Sauce

Ingredients
3 sheets DahFa dried fish fillet, cut into squares

Fillings
100g minced chicken / pork meat
½ tbsp oyster sauce
½ tsp sesame oil
½ tsp white pepper powder
a pinch of salt
2 shiitake mushrooms, finely diced
2 slices apple / water chestnut, finely diced

Dipping Sauce
2 chili padi, chopped
1 tbsp rice wine vinegar
½ tbsp sugar
½ tsp salt
1 tbsp chili garlic sauce

Method
1.Prepare fillings: Mix all ingredients evenly, set aside.
2.Prepare dipping sauce: Mix all ingredients in a small bowl, set aside.
3.Spread filings over dried fish fillet sheets, fold into half and make into wanton shape.
4.Place wanton in air fryer, cook for 10-15mins at 120°C.
5.Serve with dipping sauce.

食谱提供
大发 Dahfa

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

小芥兰270克
蒜头15克
红指天椒2克
三层肉60克
鸡汤60毫升
蒜油1毫升
木薯粉3克

调味料

鸡精粉3克
鱼露10毫升
味素3克
蚝油15毫升
白胡椒1克
糖3克

做法

1. 把三层肉炸至金黄，取出沥干。
   
2. 在炒锅中加热清油，加入小芥兰、蒜头和指天椒。
   
3. 加入鸡汤，继续炒香。
   
4. 加入调味料和炸好的猪肉，翻炒均匀。
   
5. 加入蒜油，用木薯粉勾芡，趁热享用即可。

Baby Kai Lan With Fried Pork
(Baby Ka Nar Moo Krob)

Ingredients

270g baby kai lan
15g garlic
2g red chili padi
60g pork belly
60ml chicken soup
1ml garlic oil
3g tapioca flour

Seasoning

3g chicken powder
10ml fish sauce
3g ajinamoto
15ml oyster sauce
1g white pepper
3g sugar

Methods

1. Deep-fry pork belly till golden brown, remove and drain.
   
2. Heat up wok with oil, add in baby kai lan, garlic and red chili padi.
   
3. Add in chicken soup and stir-fry till fragrant.
   
4. Add in Seasoning and fried pork belly, toss well.
   
5. Add in garlic oil. Thicken with tapioca flour. Serve hot.

食谱提供
Soi Thai Soi Nice
50 Jurong Gateway Road #03-21
6339 1391

33 Sengkang West Ave #01-29/30
6581 2190

示范厨师
Malai Pol
餐馆主厨

横财就手炆猪手

材料
猪手1.5公斤
老姜60克，切片
蒜头50克，去皮
肉桂皮12克
八角2个
草果1粒
清油2大匙
清水800-1000毫升

调味料
生抽6大匙
老抽2小匙
盐3/4小匙
片糖60克
花雕酒2大匙

做法
1 把猪手洗净，用滚水汆烫10分钟，沥干待用。
2 开启World Kitchen智能炒菜机器人，选中火“炒菜”模式，同时选择“滚动”模式。
3 加入清油加热，把姜片、蒜头炒香，加入猪手翻炒均匀。
4 加入桂皮、八角、草果、调味料和清水，一起煮滚。
5 在World Kitchen智能炒菜机器人的功能菜单中选择“低温烹调”模式，加盖焖煮60分钟至猪手熟软。
6 最后淋上花雕酒，拌匀即可。

Braised Pork Knuckles

Ingredients
1.5kg pork knuckles
60g old ginger, sliced
50g garlic, peeled
12g cinnamon
2 star anise
1 cao guo
2 tbsp oil
800-1000ml water

Seasoning
6 tbsp light soy sauce
2 tsp dark soy sauce
3/4 tsp salt
60g raw sugar
2 tbsp hua diao wine

Method
1 Rinse pork knuckles and blanch in boiling water for 10mins. Drain and set aside.
2 Turn on World Kitchen Orbit Fryer, select medium heat, Stir Fry mode and Rotate mode.
3 Add oil and heat up, saute ginger slices and garlic, add in pork knuckles and cook evenly.
4 Add cinnamon, star anise, cao guo, water and Seasoning, bring to a boil.
5 Select Sous-vide mode and cook with cover for 60mins till pork knuckles are soft.
6 Drizzle hua diao wine over pork knuckles and serve hot.

甜甜蜜蜜炖蛋

材料
nuyolk鲜鸡蛋4个
冰糖150克
清水450毫升
桃胶80-100克，浸软

做法
1 把冰糖和清水一起煮滚至糖完全融化，放凉待用。
2 把鸡蛋打散，慢慢加入糖水拌匀。
3 把蛋液过筛后倒进康宁碗中，加入泡好的桃胶。
4 用中火隔水炖8-10分钟即可。

Steamed Sweet Egg Custard

Ingredients
4 nuyolk Premium Fresh Eggs
150g rock sugar
450ml water
80-100g peach gum, soaked

Method
1 Bring rock sugar and water to a boil. Continue cooking till sugar is dissolved. Leave to cool.
2 Beat egg and slowly mix in syrup.
3 Straining eggs through sieve into a Corelle bowl, add in soaked peach gum.
4 Steam over medium heat for 8-10mins.

长命百岁黑胡椒鸡肉意大利面

材料
San Remo意大利面200克
可味饮黑胡椒酱75克
鸡胸肉200克，切条
蘑菇10个，切片
金针菇20克
胡萝卜50克，切丝
白洋葱50克，切丝
上汤120-150毫升
清油3大匙

调味料
糖1小匙
可味饮黑胡椒酱75克

做法
1 把意大利面用加入少许盐的滚水煮熟，沥干，盛盘待用。
2 把鸡胸肉用可味饮黑胡椒酱拌匀，腌味15分钟。
3 开启World Kitchen智能炒菜机器人，选中火“炒菜”模式，加入清油加热。
4 把白洋葱炒香，然后加入鸡肉翻炒至变色，加入蘑菇、金针菇、胡萝卜翻炒均匀，加入调味料调味。
5 加入上汤，选择“滚动”模式，煮1-2分钟。
6 把炒好的黑胡椒鸡肉淋在意大利面上，享用前拌匀即可。

Longevity Black Pepper Chicken Spaghetti

Ingredients
200g San Remo Spaghetti
75g Cravins Black Pepper Sauce
200g chicken breast meat, cut into strips
10g mushroom, sliced
20g enoki mushroom
50g carrot, shredded
50g white onion, shredded
120-150ml stock
3 tbsp oil

Seasoning
1 tsp sugar
75g Cravins Black Pepper Sauce

Method
1 Cook San Remo Spaghetti in boiling water with a pinch of salt until al dente. Remove and drain, set in a plate.
2 Toss chicken breast meat with Cravins Black Pepper Sauce, marinade for 15mins.
3 Turn on World Kitchen Orbit Fryer, select medium heat and Stir Fry mode, heat up oil.
4 Stir-fry white onion till fragrant, add in chicken breast meat and stir-fry till colour changed. Add in mushroom, enoki mushroom and carrot, toss well. Add Seasoning to taste.
5 Add stock and select Rotate mode to cook for 1-2mins.
6 Pour cooked black pepper chicken over cooked spaghetti, toss well and enjoy it!

黄金滚滚来海鲜炒饭

材料
金飞人水晶香米300克，煮熟
nuyolk鲜鸡蛋2个，打散
虾仁120克，汆烫
鱿鱼120克，切圈、汆烫
蟹肉条80克，切段
金针菇50克
青豆100克
蒜茸1小匙
清油3大匙

调味料
鸡精粉½大匙
生抽½大匙
糖½小匙
麻油½小匙
胡椒粉¼小匙

做法
1 开启World Kitchen智能炒菜机器人，选大火“炒菜”模式，加入1大匙清油加热。
2 加入打散的鸡蛋翻炒至全熟后取出。
3 用“炒菜”模式加热2大匙清油，加入蒜茸炒香，然后加入虾仁、鱿鱼圈和青豆翻炒均匀，加入调味料调味。
4 加入蟹肉条、金针菇和金飞人水晶香米饭，一起翻炒均匀。
5 加入炒好的鸡蛋翻炒均匀即可。

Golden Fried Rice with Seafood

Ingredients
300g Flying Man Crystal Fragrant Rice
2 nuyolk Premium Fresh Eggs, beat
120g peeled shrimp, blanched
120g sotong, slice rings and blanch
80g crabmeat sticks, cut into sections
50g enoki mushroom
100g green peas
1 tsp minced garlic
3 tbsp oil

Seasoning
½ tbsp chicken powder
½ tbsp light soy sauce
½ tsp sugar
½ tsp sesame oil
¼ tsp pepper powder

Method
1 Turn on World Kitchen Orbit Fryer, select high heat and Stir Fry mode, heat 1 tbsp of oil.
2 Add in beaten eggs, stir-fry till fully cooked. Remove and set aside.
3 Heat up 2 tbsp of oil with Stir Fry mode, saute minced garlic, add in peeled shrimp, sotong rings and green peas. Stir-fry evenly, add Seasoning to taste.
4 Add crabmeat sticks, enoki mushroom and cooked rice. Toss well.
5 Add in fried egg and toss well.

百花齐放七彩罗汉斋

材料
甜椒（青、红、黄、橙色混合）150克，切块
西兰花80克，切小朵
椰菜花150克，切小朵
蘑菇75克
草菇75克
胡萝卜50克，切片
冬笋50克，切块
荷兰豆50克
熟面筋150克
清油2大匙
上汤250毫升
生粉1大匙，混合2大匙冷水

调味料
鲍鱼酱1大匙
生抽1大匙
鸡精粉1小匙
白糖1小匙
麻油1小匙
老抽¼小匙
胡椒粉少许

做法
1 开启World Kitchen智能炒菜机器人，选中火，加热1大匙清油。
2 把甜椒和荷兰豆炒香，取出待用。
3 加入剩余清油，用中火“炒菜”模式，把西兰花、椰菜花、蘑菇、草菇、胡萝卜和冬笋一起翻炒均匀。
4 选择“滚动”模式，加入调味料和上汤，加盖煮2-3分钟。
5 加入熟面筋、炒好的甜椒和 荷兰豆一起翻拌均匀，加入生粉水勾芡即可。

Stewed Mixed Vegetables

Ingredients
150g mixed capsicum (green, red, yellow and orange colours), cut into pieces
80g broccoli, cut into smaller florets
150g cauliflower, cut into smaller florets
75g mushroom
75g straw mushroom
50g carrot, sliced
50g bamboo shoots, cut into pieces
50g snow peas
150g cooked seitan
2 tbsp oil
250ml stock
1 tbsp starch, mix with 2 tbsp of cold water

Seasoning
1 tbsp abalone sauce
1 tbsp light soy sauce
1 tsp chicken powder
1 tsp sesame oil
¼ tsp dark soy sauce
dash of pepper powder

Method
1 Turn on World Kitchen Orbit Fryer, select medium heat, heat up 1 tbsp of oil.
2 Stir-fry snow pea and capsicum till fragrant, set aside.
3 Add remaining oil into World Kitchen Orbit Fryer, select medium heat and Stir Fry mode, cook broccoli, cauliflower, mushroom, straw mushroom, carrot and bamboo shoots evenly.
4 Select Rotate mode, add Seasoning and stock, cook with cover for 2-3mins.
5 Add cooked seitan, snow pea and capsicum, toss well. Thicken the gravy with starch mix.

年年有余鱼鳔炆海参

材料
海参400克，切块
干鱼鳔80克，浸软切块
老姜15克，切片
青葱60克，切段
清油2大匙
上汤或清水300毫升

调味料
鲍鱼酱2大匙
鸡精粉1小匙
白糖1小匙
麻油1小匙
花雕酒1大匙

做法
1 开启World Kitchen智能炒菜机器人，选中火“炒菜”模式，加热清油。
2 把姜片炒香后加入海参和鱼鳔，一起翻炒均匀。
3 加入调味料和上汤。
4 选择“滚动”模式，设定自动烹饪时间为12-15分钟，然后加入花雕酒。
5 加入青葱段翻炒均匀即可。

Braised Sea Cucumber With Fish Maw

Ingredients
400g sea cucumber, cut into pieces
80g dried fish maw, soaked and cut into pieces
15g old ginger, sliced
60g scallions, sectioned
2 tbsp oil
300ml stock or water

Seasoning
2 tbsp abalone sauce
1 tsp chicken powder
1 tsp sugar
1 tsp sesame oil
1 tbsp hua diao wine

Method
1 Turn on World Kitchen Orbit Fryer, select medium heat and Stir Fry mode, heat up oil.
2 Saute sliced ginger until fragrant, add in sea cucumber and fish maw, stir-fry evenly.
3 Add in Seasoning and stock.
4 Select Rotate mode and let World Kitchen Orbit Fryer cook automatically for 12-15mins. Add in hua diao wine.
5 Add in sectioned scallions and toss well.

示范厨师
彭玉芸 
Pang Nyuk Yoon
烹饪达人

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

带骨火腿5千克，室温
苹果4个，去皮切半
清水500毫升

石榴苹果涂酱

肉桂棒2根
八角4个
苹果汁250毫升
蔗糖200克
石榴糖浆4大匙
蜂蜜85克

做法

1. 预热烤箱至180°C。
   
2. 准备石榴苹果涂酱：把所有材料用小汤锅煮滚后继续加热1-2分钟至蔗糖完全溶化、酱汁乳化完成，放置待用。
   
3. 用小尖刀插进火腿皮，割出10厘米长度，用手指小心托起火腿皮并轻轻剥除。
   
4. 用尖刀在火腿上划十字刀花，注意不要割得太深，否则会让脂肪掉落。
   
5. 在火腿上刷1层石榴苹果涂酱，放在盛在烤盘上的烤架上，加上苹果和清水，把骨头露出的部分用锡箔纸包好，放进烤箱烤1(1/2)小时，期间不断补刷涂酱。

Pomegranate and Apple-glazed Ham

Ingredients

5kg ham on the bone, at room temperature
4 apples, peeled and halved
500ml water

Pomegranate and Apple Glaze

2 cinnamon sticks
4 star anise
250ml apple juice
200g brown sugar
4 tbsp pomegranate molasses
85g honey

Method

1. Preheat oven to 180°C.
   
2. Prepare pomegranate and apple glaze: Place all ingredients in a small saucepan and bring to a boil. Let it boil for 1–2mins until sugar is melted and glaze is emulsified. Set aside.
   
3. Use a small sharp knife cut through the rind 10cm from the bone, gently lift and remove the rind with your fingers.
   
4. Using a sharp knife, gently score the fat in a criss cross motion, being careful not to cut too deeply into ham, or the fat will spread apart during cooking.
   
5. Brush ham with glaze and place it on a rack in a roasting pan. Add apples and water. Cover bone-end of ham with aluminium foil and bake for 1½hrs, brushing with glaze regularly throughout.

食谱提供
Dean Brettschneider

TEXT 若昕 PHOTOS《COOK: Food to Share》

柠檬玛德琳蛋糕

材料

糖180克
柠檬2个，取果皮屑
牛油180克
蜂蜜35克
面粉190克
泡打粉10克
鸡蛋150克

做法

1. 把柠檬果皮屑和糖拌匀，放置入味1小时。
   
2. 把面粉和泡打粉过筛。
   
3. 在平底锅中加热牛油和蜂蜜，至完全融化。
   
4. 在安装好打泡网的搅拌机中把鸡蛋、糖和柠檬果皮屑拌匀。
   
5. 在搅拌的同时，慢慢倒入牛油混合物。
   
6. 当食材被搅拌均匀后，一点一点加入面粉和泡打粉，继续手动搅拌至食材混合均匀成面糊。
   
7. 在每个涂好油的玛德琳蛋糕模中放上1大匙混合物，放进预热好的烤箱，用180°C烤8-11分钟至蛋糕边缘金黄，中心具有弹性。
   
8. 取出后脱模，晾凉即可。

Lemon Madeleines

Ingredients

180g sugar
2 lemons, zest only
180g butter
35g honey
190g plain flour
10g baking powder
150g eggs

Method

1. Mix together lemon zest and sugar, leave to infuse for 1hr.
2. Sift together plain flour and baking powder.
3. In a pot, heat butter and honey until completely melted.
4. In a mixer with a whisk attachment, combine eggs, sugar and lemon zest.
5. Gradually pour butter mixture into egg mixture while whisking.
6. Once incorporated, add dry ingredients into mixture little by little, continuing to whisk by hand, until all ingredients have been incorporated.
7. Place 1 heaping tbsp of mixture into each greased madeleine pans. Bake in preheated oven at 180°C for 8-11mins, until edges are golden brown and the centers spring back when lightly touched.
8. Remove from oven, release madeleine from the pans and leave to cool.

巧克力榛果挞

挞皮

牛油125克
糖粉85克
杏仁粉45克
鸡蛋45克，打散
蛋糕粉200克
可可粉25克

牛奶巧克力奶油

奶油350克
牛奶巧克力150克

榛果巧克力

清水25克
糖67克
皮埃蒙特榛果250克
牛奶巧克力50克
切碎的榛果40克

黑巧克力涂酱

奶油130克
黑巧克力80克
牛奶巧克力50克

做法

1. 准备牛奶巧克力奶油：把奶油煮滚后倒在奶油巧克力上，用乳化搅拌器搅打均匀，放置24小时待用。
   
2. 准备挞皮：把可可粉和蛋糕粉一起过筛。
   
3. 把牛油用安装好搅拌桨的搅拌机搅拌软化，加入糖粉拌匀，在搅拌时分多次加入鸡蛋，继续搅拌至柔滑。
   
4. 加入杏仁粉、可可粉和蛋糕粉，搅拌均匀成面团，用保鲜膜包裹好，冷藏2小时至稍微坚硬。
   
5. 把冷面团擀平成2毫米厚，压入直径16厘米的圆形挞模，放进冰箱冷冻5分钟，取出后用刀把超出挞模的多余挞皮割除。
   
6. 放进烤箱，用170°C烤13分钟，中间把烤盘转向以均匀受热。把挞皮内部刷上一层薄薄的蛋液，再烤2分钟。
   
7. 准备榛果巧克力：在大汤锅中把清水和糖加热至118°C。同时把榛果放进烤箱，用150°C烤香5-7分钟。把热榛果倒进118°C的糖浆，继续用小至中火加热，期间不断用木汤匙搅拌。
   
8. 当糖开始在榛果表面结晶成厚厚的糖衣时，继续翻炒至金黄色，然后关火，把榛果糖放在不粘烤盘中，晾凉后放进搅拌机，搅打成糊状。
   
9. 趁热倒进牛奶巧克力拌匀，然后在烤好的挞皮底部平铺一层榛果巧克力，然后撒上切碎的榛果。
   
10. 准备黑巧克力涂酱：把奶油煮滚，倒在牛奶巧克力和黑巧克力上，用刮刀搅拌至融合均匀，倒进挞皮中，倒满至边缘，放进冰箱冷藏至坚硬。
    
11. 把牛奶巧克力奶油搅打至发泡，倒进挤花袋中，快速挤在巧克力挞表面即可。

Chocolate Hazelnut Tart

Tart Dough

125g butter
85g icing sugar
45g almond powder
45g eggs, beat
200g cake flour
25g cocoa powder

Whipped Milk Chocolate Cream

350g cream
150g milk chocolate

Hazelnut Praline Chocolate

25g water
67g sugar
250g Piedmont hazelnuts
50g milk chocolate
40g chopped hazelnuts

Dark Chocolate Ganache

130g cream
80g dark chocolate
50g milk chocolate

Method

1. Prepare whipped chocolate cream: Boil cream and pour over milk chocolate. Using an immersion blender, blend mixture until combined. Leave to set for at least 24 hours.
2. Prepare tart shell: Sift cocoa powder and cake flour together.
3. Soften butter in a mixer with a paddle attachment. Add sifted icing sugar to
4. incorporate. Add eggs one at a time, while the mixer is running, and mix until smooth. 4 Add almond powder, cocoa powder and cake flour, and mix until just incorporated. Wrap in cling wrap and chill about 2hrs until hard.
5. Roll out dough to about 2mm thick and line a 16cm diameter tart ring. Chill in freezer for about 5mins before trimming the excess dough around edges with a knife.
6. Bake in oven at 170°C for about 13mins, turning tray halfway through. Brush inside of tart shell with a thin layer of egg yolk and continue to bake for another 2mins.
7. Prepare hazelnut praline: Heat water and sugar in a big pot to 118°C. Heat hazelnuts in oven at 150°C for 5-7mins. Add hot hazelnuts in sugar mixture at 118°C, continue to cook at a low to medium heat level, while mixing with a wooden spoon continuously.
8. Make sugar crystalise and form a thick coating around hazelnuts, continue to cook until it becomes golden brown. Remove from heat and pour nuts out onto a non-stick tray. Leave to cool before blending nuts into a paste.
9. While it is still warm, add the milk chocolate and stir to combine. Spread a layer of praline into the baked tart shell, spreading to cover the base, and sprinkle with chopped hazelnuts.
10. Prepare dark chocolate ganache: Boil cream, pour over milk chocolate and dark chocolate in a small bowl, stir with a small spatula until completely combined. Fill tart shell with ganache to the brim and place in chiller to set.
11. Whip up milk chocolate cream to soft peaks. Transfer to a piping bag fitted with a piping tip to decorate tart quickly.

血橙棉花糖

材料A

糖150克
反式糖浆或玉蜀黍糖浆50克
血橙果肉40克

材料B

明胶片8片
冰水浸软
雪粉适量
反式糖浆或玉蜀黍糖浆75克
血橙果肉40克
橙子½个，取果皮屑
橙花水5克

做法

1. 准备1个20X20厘米的方形框架，放在平铺着硅胶垫的烤盘上，用筛子撒上1层雪粉。
   
2. 把材料A放进汤锅，加热至120°C。
   
3. 把明胶片中的多余水分挤干，放进安装好打泡网的搅拌机，加入反式糖浆、血橙果肉和橙子果皮屑。
   
4. 把加热至120°C的混合物A倒进搅拌机，和其它食材一起用中速搅拌均匀，当混合物变凉后转至高速，注入更多空气。
   
5. 在搅拌期间加入橙花水，继续搅拌至混合物浓稠，并且温度降低至室温状态。
   
6. 把混合物倒进框架内，用刮刀铺均匀并把表面抹平。
   
7. 撒上适量雪粉，放置在阴凉处晾凉5小时。
   
8. 用刀把晾好的棉花糖脱模，然后切成小方块，用雪粉裹匀即可。

Blood Orange Marshmallows

Ingredients A

150g sugar
50g inverted sugar or corn syrup
40g blood orange puree

Ingredients B

8 gelatine sheets, soaked in ice water
snow powder, as needed
75g inverted sugar or corn syrup
40g blood orange puree
½ orange, zest only
5g orange blossom water

Method

1. Prepare a 20x20cm square frame on top of a silicon mat on a tray, and using a sieve, dust an even layer of snow powder onto the tray.
   
2. Combine Ingredients A in a pot and heat to 120°C.
   
3. Squeeze out excess water from gelatine and put it in a mixer fitted with a whisk attachment.
   Add inverted sugar, blood orange puree and orange zest.
   
4. Once Ingredients A mixture has reached 120°C, pour it into the mixer and whisk with other ingredients on medium speed, increasing to high speed as the mixture cools and starts to aerate.
   
5. Add orange blossom water while mixing. Continue to mix until thick and has cooled to room temperature.
   
6. Pour mixture onto prepared frame and with an angled spatula, spread mixture into the corners and even out the surface.
   
7. Dust with more snow powder and leave to set in a cool place, for about 5hrs.
   
8. Once set, use a big knife to remove marshmallow from the frame and cut into squares. Toss in a bowl of snow powder to coat.

开心果泡芙

开心果奶油

牛奶300克
开心果泥100克
蛋黄65克
糖55克
面粉35克
明胶片1½片，冰水浸软
冷牛油60克，切成小块

薄脆

软牛油100克、蔗糖120克
面粉110克、盐1撮
切碎的开心果少许
青色食用色素少许

泡芙面糊

牛奶75克
清水175克
糖7克
盐2克
牛油100克
面粉175克，过筛
鸡蛋250克
无盐开心果少许，装饰用

做法

1. 准备开心果奶油：用中型汤锅把牛奶和开心果泥一起煮滚。
   
2. 把蛋黄和糖搅打均匀，加入面粉翻拌均匀。
   
3. 倒入一半的热牛奶混合物，继续拌匀。
   
4. 拌匀后把混合物倒回盛有剩余热牛奶的汤锅，继续用中低火加热，一面持续搅拌，注意边角都拌匀。
   
5. 当混合物变得浓稠并开始起泡时，继续加热5分钟后关火，加入挤干水分的明胶片，加入牛油搅拌至全部食材混合均匀。
   
6. 把混合物倒进平底托盘，用保鲜膜盖好，冷藏4小时以上。
   
7. 准备薄脆：用安装好搅拌桨的搅拌机混合软牛油、糖和盐，加入面粉继续搅拌均匀成面团，加入食用色素上色。
   
8. 把面团放在2张烘焙纸之间，擀平成2毫米厚，放进冰箱冷藏至稍微坚硬，用圆形饼干切模切出4厘米的圆形。
   
9. 在上面撒上切碎的开心果，稍微压进面团中，冷藏待用。
   
10. 准备泡芙面糊：在中型汤锅中加热牛奶、清水、糖、盐和牛油，煮滚后用木汤匙拌入面粉，中火加热5分钟至面团不再粘锅。
    
11. 把混合物倒进安装好搅拌桨的搅拌机，一边搅拌，一边加入鸡蛋，每次1个，待完全搅拌均匀后在加入下一个。
    
12. 用配有圆形挤花嘴的挤花袋把混合物挤在平底烤盘上，每个圆形大约4厘米，彼此之间要留足够空隙。在每个圆形上插上1片薄脆。
    
13. 放进烤箱，用190°C烤18分钟至轻轻按压时顶部不会塌陷。
    
14. 把冷藏的开心果奶油用配有搅拌桨的搅拌机打软至柔滑，倒进配有星形挤花嘴的挤花袋中。
    
15. 用锯齿刀把烤好的泡芙顶部切下约1/3，用开心果奶油填满，另外在挤出一个漩涡状，然后把切下再w的顶部盖回，缀以无盐开心果即可。

Pistachio Choux Puffs

Pistachio Pastry Cream

300g milk
100g pistachio paste
65g egg yolks, 55g sugar
35g plain flour
1½ sheets gelatine, soaked in ice water
60g cold butter, cut into smaller cubes

Green Croustillant

100g soft butter
120g light brown sugar
110g plain flour
1 pinch of salt
some chopped pistachios
drops of green gel food colouring

Pate a Choux (Choux Batter)

75g milk
175g water
7g sugar
2g salt
100g butter
175g plain flour, sifted
250g eggs
unsalted pistachios for decoration

Method

1. Prepare pistachio pastry cream: In a medium sized pot, heat milk and pistachio paste together and bring to a boil.
   
2. Meanwhile, whisk together egg yolks and sugar in a bowl, then add flour and mix to combine.
   
3. Pour half of boiling milk into yolk mixture and whisk.
   
4. Once mixed, pour yolk mixture back into the pot containing the remaining milk and continue to cook on medium-low heat while whisking constantly, making sure to reach into the corners of the pot with the whisk.
   
5. Once mixture begins to thicken and bubble, continue to cook for another 5mins. Remove from heat, add gelatine which has been squeezed to remove excess water. Add butter and whisk until everything is incorporated.
   
6. Transfer to a flat tray and cover with cling wrap.Chill in fridge to set for at least 4hrs.
   
7. Prepare green croustillant: In a mixer with the paddle attachment, mix soft butter, sugar and salt together. Add flour and mix until just incorporated. Add colouring to achieve your desired colour.
   
8. Roll mixture out in between 2 sheets of baking paper to about 2mm thick. Chill in fridge until it has hardened slightly. Using a round cookie cutter, cut circles of 4cm in diameter.
   
9. Sprinkle chopped pistachios over circles of croustillant, press slightly into dough. Reserve in the fridge for later use.
   
10. Prepare choux batter: In a medium pot, heat together milk, water, sugar, salt and butter until it boils. Add flour and stir with a wooden spoon over medium heat for about 5mins, until dough is no longer sticking to the sides of the pot.
    
11. Transfer mixture to a stand mixer fitted with a paddle attachment, paddle mixture while adding eggs one at a time, waiting for each one to be fully incorporated before adding the next.
    
12. Using a piping bag fitted with a round piping tip, pipe batter onto a silicon mat in round domes of 4cm in diameter, leaving ample space between each of them. Top each dome with a piece of chilled green croustillant.
    
13. Bake in oven at 190°C for about 18mins, or until the tops are no longer soft when lightly pressed.
    
14. To fill the choux puffs, soften pistachio pastry cream in a mixer fitted with a paddle attachment until smooth. Transfer into a piping bag fitted with a small star tip.
    
15. With a small serrated knife, cut off 1/3 top of choux puffs. Fill with pistachio pastry cream and pipe more in swirls, cover with the top of choux puff. Decorate with sliced unsalted pistachios.

食谱提供
Vianney Massot Restaurant
示范厨师
Maxine Ngooi

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

金瓜茸3大匙
鸡肉高汤250克
盐少许
鸡精粉少许
粟粉2大匙
带子3片
鱼子酱1小匙

做法

1. 把带子汆烫后切半。
   
2. 把鸡汤、金瓜茸和粟粉一起煮滚，用盐和鸡精粉调味。
   
3. 把汤倒进碗中，放进带子，缀以鱼子酱即可。

Pumpkin Soup with Caviar

Ingredients

3 tbsp pumpkin puree
250g chicken broth
dash of salt
dash of chicken powder
1 tbsp starch
3 scallop
1 tsp caviar

Method

1. Poach scallop and cut into half.
   
2. Bring chicken broth, pumpkin puree and starch to a boil. Season with salt and chicken powder.
   
3. Pour pumpkin soup into a bowl, add in scallop and top with some caviar.

食谱提供:Mitzo
Level 4, Grand Park Orchard, 
270 Orchard Road
6603 8855

示范厨师
黄帮坤 Nicky Ng
餐馆总厨 Executive Head Chef

TEXT 若昕 PHOTOS Kin@Say Cheese Studios